Keisuke Matsumoto
“A platter of vibrant, colourful and fresh Japanese seafood and vegetables bathed in a delicate and classically French sauce, presented like a work of art found in The Louvre.” This is how Chef Keisuke Matsumoto sees his culinary world, which he celebrates through the marriage of cultures and his unique Japanese-French fusion cuisine. Group Executive Chef of Tsukada Global Holdings, the parent company of Lewin Terrace in Singapore, Chef Matsumoto hails from Sendai of Miyagi Prefecture in the north of Japan. From his early training and throughout his 30 years of experience as a chef, his passion for French classical cuisine has remained steadfast. After working his way through Tokyo’s established French restaurants, he spent four years in France to master the French culinary techniques in Michelin-starred restaurants, during which time he also learned to speak the language fluently. His immersion in the culture and valuable lessons gained has resulted in his distinctive culinary style and modern interpretations of food that have made him one of the most sought after chefs in Japan.
“In Japan, there is a total respect for and meaning in the ingredients that we use, which is an integral part of our culture. I find that it is the same in the French culture, where there is such passion for the way the food is prepared so that the meats, seafood and vegetables speak for themselves. This is why I feel that the combination of both cultures and cuisines create a perfect balance and harmony,” said Chef Matsumoto |
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Country Based In: | Japan |
Establishment: | Lewin Terrace |
Restaurant Type: | Japanese - French fusion |
Events Information Monday 18 April 2016, 7:00pm - 11:00pm THE ART OF PLATING - MINOYAKI Price: $180++ per personEvent Closed THE ART OF PLATING - MINOYAKIART of PLATE Crafted by Chef Matsumoto “NUKUMORI” ぬくもり -Warmth- Classical French Onion Truffle Soup in Minoyaki Brown Onion Consommé Cheese Powder Clam Truffle Oil “IWAHADA” 岩肌 –Surface of Rock- Frat Fish Carpaccio on Minoyaki (Spring Sprouting) Frat Fish Ponzu Jerry Mountain Vegetable “AKA KURO” 赤と黒 -Black & Red- Lewin Terrace Garden in Dynamic Minoyaki Couscous Beetroots puree Truffle Shio Kombu (Salt Kelp) Carrot Puree Cream “SHIGOKU” 至極 –Granted- Pan Fried Lobster on Gold Minoyaki Lobster Egg York Japanese Pepper “WABISABI” 侘び寂び NIPPON ROSSHINI on Classic Style Minoyaki Wagyu Beef Steak Foie Gras Terrine Japanese Mushroom Truffle Sauce Madera “UME UGUISU” 梅と鶯 –Plum & Nightingale- White Chocolate Matcha Mousse Mélange Sweetened Green Peas $180++ |