New Makers : Taku
Tokyo native and New Maker @taksekin brought seasonal flavors with an Eastern accent to his exclusive dish for Veuve Cliquot Yellow Label champagne. Now one of the best-known chefs on the Paris scene, he cooked for Alain Ducasse and Hélène Darroze before opening @takdersou and @chevaldor, driven by the same boldness and dedication he would have brought to the role of Prime Minister of Japan, his childhood ambition. “I express everything I see, everything I feel, through my cooking. My restaurants mirror my life.” #LiveClicquot
“Wild asparagus, green beans, courgettes, and samphire simmered in seaweed butter complement the vivaciousness and complexity of Veuve Clicquot Yellow Label”. Hay-smoked potatoes and kelp finish the dish. The association of the ‘umami’, or savory tastes in the kelp and champagne is characteristic of @taksekin’s modern, Asian-inflected cuisine. #LiveClicquot
@taksekin brought together vegetables from both land and sea in his exclusive dish for Veuve Clicquot Yellow Label. The freshest summer greens marry with samphire and kelp to bring out the lightness of the champagne.
You’ll need summer veggies (Taku used courgettes, green beans, broad beans and asparagus), samphire, kelp, butter, smoked potatoes.
• Sauté the vegetables and seaweeds in butter, then add a little water and let them simmer.
• Serve with hay-smoked potatoes and a freshly poured glass of Veuve Clicquot Yellow Label champagne.