Gastronomixs

Hinoki, blueberry

Atsushi Tanaka was born in Japan. He was only seventeen years old when he trained and worked with famous French chef Pierre Gagnaire. After that he worked at Quique Dacosta (Spain), Pastorale (Belgium), Geranium (Denmark), Frantzén (Sweden), Oaxen (Sweden), and Oud Sluis (The Netherlands). His travels defined his culinary identity. In 2014, Atsushi opened his restaurant A.T. He wanted to create something that was different to the classic French bistros: he wanted to specialize in gastronomy. His cooking style is a mixture of Japanese, Nordic, and classic French cuisine, and molecular gastronomy.

Atsushi wants to create dishes that are original and have a good balance in flavours. He especially wants to highlight the fifth flavour ‘umami’. He creates dishes inspired by colours and textures. His dishes are a translation of his own culinary journey: each dish tells a story and takes you on a unique journey. Atsushi’s creations are a mix of art, colour, and taste.

Creation by Atsushi Tanaka, A.T Restaurant, Paris, France. 

Hinoki, blueberry

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Ingredients

1

l

milk

70

g

hinoki chips

150

g

sugar

100

g

cream

8.5

g

agar

4.5

g

kappa

1

g

charcoal powder

100

g

powdered sugar

150

g

milk powder

150

g

flour

1

g

charcoal powder

200

g

butter

50

g

flour

8

g

baking powder

250

g

powdered sugar

100

g

almond powder

40

g

fresh blueberries

100

g

crème fraîche

1

l

milk

100

g

cream

150

g

sugar

100

g

glucose powder

1

g

charcoal powder

70

g

hinoki chips

Preparation method: hinoki cream
  • Bring the milk and hinoki chips to the boil and infuse for 40 minutes.
  • Pour through a strainer.
  • Add the sugar, cream, agar, kappa, and charcoal powder.
  • Bring the mixture to the boil for one minute.
  • Pour the mixture in a container and let it cool in the fridge until it hardens.
  • Use a thermomix to mix into a cream.
Preparation method: hinoki ice cream
  • Bring the milk and hinoki chips to the boil and infuse for 40 minutes.
  • Pour through a strainer.
  • Add the sugar, cream, glucose powder, and charcoal powder.
  • Store in a pacojet canister and freeze to -18°C.
  • Churn to order.
Preparation method: milk crumble
  • Melt the butter in a casserole.
  • Combine the powdered sugar, milk powder, flour, and charcoal powder.
  • Add the butter to the mixture, then mix into a crumble with your hands.
  • Pour into a silpat and bake at 110°C for 20 minutes.
Preparation method: blueberry cake
  • Melt the butter in a casserole.
  • Combine the flour, baking powder, and powdered sugar into the almond powder.
  • Then add the blueberries, blueberry crème fraîche,and lastly the butter.
  • Pour into an oven sheet.
  • Bake at 170°C for approximately thirteen minutes.
Finishing & presentation
  • Arrange all the components on a plate as you wish or as shown on the picture.

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