baron’s consomme

 

baron’s consommé

Thank you for visiting baron.
Some time ago, we had the opportunity to welcome Chef Shibuya of La Bécasse. He is a great French master who is not unknown in the Kansai region.
When he is about to taste our consommé, I was quite nervous, but he said “I have had consommé at many steakhouses, but this one is delicious”, which is one of the most delightful words.
[(France) Relais & Châteaux] https://www.relaischateaux.jp/nihon-no-shisetsu/

Chef Shibuya is the only chef in western Japan who is a certified French chef.
My days are so busy that I hardly have time to feel happy or moved, but I was very pleased when Chef Shibuya praised my consommé soup.
During my days as a student at culinary school, I vividly recall with being undecided where I should work, repeatedly reading at the “La Becasse” file, which was prominently displayed in the top left corner of the career guidance office.
After applying to several companies, I ended up working at the Hotel Okura in my hometown of Kobe. Over the years, I was assigned to the section responsible for making dashi and soup.
We would prepare consommé in a pot large enough for three adults, layering bones at the bottom to extract dashi, and going through multiple stages to complete the consommé. While many hotels now use steam kettles for preparation, the process I experienced back then was truly a valuable experience that continues to influence me today.
I still remember how thrilled I was when the head chef at the time told me, “Inoue, you should be in charge of the consommé. The change in flavor from start to finish is interesting, but boiling it ruins it. As with any dish, The flavor drops dramatically two or three days after preparation. We have crafted it so that it can express the nuances of the flavor of the freshly made dish from the 200-liter pot at that time. We would like to deliver it to our customers in the best possible condition. Please do try it.
I was finally able to taste the chef’s dishes I had always wanted to try.
From the first specialty dish to the main course, Ombres Chevaliers, everything was delicious.
We are currently working with the suppliers introduced by the chef to create new items.

New staff have joined us since August.
We kindly ask for your continued support.