Madam, Sir,
With the synopsis this month :
* Topicality of the month : the english blog, new furniture, lunch menu on line...
* the product of the month : the black fig from Nice
* the wine of the month : BANDOL Château de Pibarnon
* the recipe of the month : Zucchinis trumpet in risotto with vongoles
* the event of the month : Keisuke and preparation of the football players of the OGC Nice
* the links : the host table, the cooking school
* the article of the month : Magazine ogcnice.event N°2- june, 2008
Mr Christian ESTROSI (Nice' mayor)and Keisuke MATSUSHIMA on july14th fireworks...
Another innovation of the summer: the external terrace, located in front of the host’table (old Kei’s Passion) which accommodates 8 people midday and evening during the summer.
During the summer period, the restaurant will be closed Saturdays and Mondays midday and Sundays all the day.
As some among you already could note it, Michael Amoros, now replaces Xavier as the headwaiter in charge since June. Michael arrives from the United Kingdom where he worked at the restaurant the Terrace Taplow of the Hotel Cliveden House in Berkshire and at the Pont de la Tour by tower Bridge in London
Blue of the sky, blue of the sea,… the restaurant room will be blue during these two summer months.
Decoration of the restaurant was recently updated of furniture, always signed by the decorator Jean Grisoni.
The boutique is now ready. you can already buy a kitchen apron or cloth, some crockery designed especially for the restaurant, some traditional products from Mediterranean and Japan and the two books in Japanese recently published by Kei …
The blog : http://keisukematsushima.blogspot.com
The product of the month : the black fig from Nice
The fig is the oldest fruit domesticated. One would have discovered some in the valley of Jourdan going back to 11.400 years. Its name was mentioned in the Bible.
It is originating in Minor Asia and was very quickly spread in the entire Mediterranean basin. It was very appreciated, by the Romans and Phoenicians in particular. Corinthians, slipped about it into the grapes which they exported towards Venice, because they were less expensive; it is of this trick that the expression comes “semi-fig, semi-grape”.
Today, one does not count any less than 700 varieties. They are produced in Turkey, Italy, Greece and California. In France, one initially cultivated them in Paris area. It is in the South of the country (Vaucluse, Var, and Languedoc-Roussillon) as in Brittany that the essence of the production concentrates now.
Harvest is between June and September.
The fig black of Nice or called “the Drop of Gold of Nice”, but also “Bellone” is in fact of color violet; under its skin of a red purplish, its pulp is of a more or less garnet-red red. It is a fig of excellent quality.
Kei proposes to you in his chart of summer:
Black figs in brioche, pain perdu style, fennel marmalade, cider sorbet
the wine of the month : BANDOL Château de Pibarnon red 2003
Visual: The Chateau Pibarnon red 2003 is a dense wine, which shines by the depth of its dress, of red color and black cherry.
Nose: Its bouquet is one of an intense expression where spiced flavors and black fruits are revealed. After ventilation, notes of liquorices, of black olive and tobacco are exhalant with delicacy to bring you to tasting. A nose of a superb intensity marked by the year 2003.
Taste: Its personality is confirmed in mouth by its matter imposing. Its power, perfectly balanced by its freshness, its fine and elegant tannins, bring back to us to a structure of high-class wines of guard. This 2003 will line up among the very great years of Pibarnon.
Suggestions for dishes from Kei:
- Roast Saddle of lamb in crust of lavender, potatoes jumped shot, girolles, juice of lamb to the lavender.
- Young pigeon out of fig skewer, compote to Banyuls, boletus roasts and black figs, juice of young pigeon scented with cinnamon.
Service: To drink at a temperature of 18° approximately after a few years of setting in cellar.
Tasting carried out on July 22 by Sebastien GIBERT, our wine waiter chief.
Château de Pibarnon - 83740 La Cadière d’Azur
www.pibarnon.com
The recipe of the month : Zucchinis trumpet in risotto with vongoles, zucchinis flowers in tempura, salad scrap and Parmesan chips
Ingredients : For 4 persons,
200 g of rice « Arborio »
2 kg of vongoles
60 g of chopped onions
white wine
zucchinis trumpet
50 g of vongoles
Salad scrap
15 g of olive oil
Chips of Parmesan
Q.S. parmesan gratted
Peppers from Espelette
Q.S. chopped parsley
Extra virgin olive oil
1/ cut a zucchini trumpet out in discs, then braise those.
After cooking, crush the discs and preserve cold.
2/ heat a large dry pan, add the vongoles, sprinkle with 200g white wine, cover the whole, turn during 3-4min.
Pass to « chinese » to recover the juice of cooking. Avoid continuing the cooking. Keeping it in cool.
3/ 1 egg yolk and 200 g of water: mix well with a Japonese rod, and gradually add the flour to obtain a rather compact paste.
Be careful not too much brew the paste and not to break the gluten grain
4/ Heat the pan, and then add an olive oil net. Make sweat onions and when there have a transparent color, add rice to it.
Mix the unit, continue to make sweat during 2-3 min to obtain a clear rice. Add the hot white zone gradually, mix with a spatula of wood.
At the end of cooking, add the juice of vongoles, the vongoles, the crushed zucchinis trumpet, the grated Parmesan, salt, pepper, olive oil and the chopped parsley.
5/ cut zucchini trumpet plates, separate the flowers from zucchinis, fariner only the zucchini plates, plunge them in the apparatus to will tempura then fry at 160-180 ℃
6/ draw up the risotto at the buttom, decorate with will tempuras, the Parmesan chips, the salad scrap and the olive oil.
The event of the month : Keisuke and preparation of the footballers of the OGC Nice
Since the search of exceptional and true products, until the creation of the meets which sublimate local savors, Keisuke Matsushima learnedly orchestrates his cookings and his alliances in order to preserve the calories and to obtain a balance food, essential in his eyes.
The importance of a good nutrition is not a new idea… already 400 years before JC, Hippocrates said that “the food is our first medicine”, and according to Chinese medicine millennium, the food is also remedies whose it is important to respect quite precise instructions to prevent, to see even treating the diseases.
But beyond this protective role, the food influences also on the physical and intellectual performances, or in the fight against ageing.
The food of the sportsman is a motive fluid of the performance. Slow sugars and the pastes in particular are thus very present in the diet of the sportsmen.
In this spirit and faithful to its idea to combine “pleasure and health in the plate”, Keisuke Matsushima recently gave cooking lessons to the OGC Nice players wives. The councils and demonstrations of Kei related to the cooking and the seasoning of pastas.
Thus, were realized: Spaghetti carbonara, capellini Al pomodoro E basilico and linguine Al pesto.
The links :
the host table
Do you know our host table, which will allow you to spend one convivial and privileged moment, in all peace?
For your meals of businesses or work meetings, your tables of friends, or family meals, your private evenings…
the chief proposes various formulas to you: business, pleasure, creation, meets and wines…
A preserved intimacy, a private access, an attentive service: the table of hosts is opened to 6 to 10 privileged.
Informations :
http://www.keisukematsushima.com/info/tabledhote_fr.html
the cooking school
Once a month, Saturday morning, Keisuke MATSUSHIMA receives in its kitchen…
In an environment studious and relaxed at the same time, he proposes to work some of the products of exception and makes you discover his famous “blows of hands”: technical, precise epic for the preparation of the dishes, but more especially the pleasure of cooking.
After the effort, the comfort, the apprentices’ chefs sit at the table and taste the three dishes of the menu which they have just carried out, accompanied by wines selected by wine waiter.
Next course: on Saturday August 30, 2008
Informations : http://keisukematsushima-fr.blogspot.com
A part from the fish he gets directly from the fisherman, Kei likes to go to this lady. 
22 ter rue de France 06000 Nice，France