What dishes were served to hospital staff during the feast?

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The menu for the appreciation feast included a variety of French-inspired dishes prepared by Japanese chefs.

A selection of dishes was served to hospital workers as a gesture of gratitude from Japanese chefs. These included starters such as asparagus soup with poached egg in pine nut oil, and gougeres a l’epoisses, which are profiteroles made with Epoisses cheese. Savoury macaroons with black currant mustard were also offered as an appetiser.
Main Courses and Appetisers

The main courses featured Pinot Noir-marinated braised chuck steak, prepared by chefs Keiko Kimura and Keishi Sugimura. Alongside the main dishes, Takashi Kinoshita presented his signature gougeres a l’epoisses, a distinct profiterole crafted from the pungent Epoisses cheese native to the Burgundy region. Complementing these were savoury macaroons infused with black currant mustard, adding another layer of flavour to the appetisers.
Soups and Desserts

Tomofumi Uchimura contributed a starter of asparagus soup, uniquely prepared with a poached egg and served in pine nut oil. For dessert, a delicate chocolate mousse was presented, alongside a pear-and-Philippine lime crumble, showcasing a blend of classic and exotic flavours. These sweet offerings were prepared by Kinoshita and Sae Hasegawa, the head patissier at Chateau de Courban.
Culinary Gratitude Initiative

This culinary effort was part of a larger initiative by five Japanese chefs to show appreciation for hospital workers treating coronavirus patients in Dijon, France. The chefs prepared these meals using donations from local restaurants and producers, demonstrating a collective effort to support frontline staff during the pandemic. The initiative aims to provide sustenance and a morale boost to those working tirelessly in the hospital sector.

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What dishes were served to hospital staff during the feast?

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