Oyster meat fricasse like yakitori
Yakitori taste like a simple dish to make? Kazuma CHIKUDA, sous-chef at Le Sot l’Y Laisse restaurant in Paris, shows you that there actually exist a technique to make them delicious and into a gastronomic dish!
The oyster meat fricasse like yakitori with potted mushrooms and grilled leeks of Le Sot l’Y Laisse restaurant is an exotic-tasted wonder. Chef Eiji DOIHARA, trained with Bocuse, shows in this dish how much he masters how to cook yakitori.
During his demonstration, Kazuma CHIKUDA, sous-chef at Le Sot l’Y Laisse, unveils this recipe, a beautiful blend between French and Japanese cuisine.
Kazuma CHIKUDA
Kazuma CHIKUDA, sous-chef at Le Sot l’Y Laisse restaurant, was born in 1986 in Hakuba-mura, Nagano, Japan.
After experiences in several restaurants as a sous-chef, he came to France in February 2015 and now works at Le Sot L’Y Laisse.
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You’ll find Le Sot l’Y Laisse:
- at 70 rue Alexandre Dumas, 75011 Paris
- and on www.facebook.com/Le-Sot-lY-Laisse-286513241378695