34 Interview Culinary Artist Chef Keiichi Hasimoto
Margaux : As an extraordinarily experienced and highly talented Culinary Artist, what innate emotions, do you consider most important for a culinary artist to have and still develop further ? Chef Keiichi : Definitely the spirit of inquiry and curiousity.
Margaux : Please tell us about your Christmas Season and New Year´s Eve Tasting Menus in Restaurant Le Sorcier ? Which products shall you utilise ? Chef Keiichi : Dried persimmons with Foie Gras, Truffles with Potatoes and Yuzu.
• Gelée de Pêche avec Framboise