That taste, loved near Todai
France Curry was a curry shop near the University of Tokyo, loved by a great many people. When Minako moved to France the shop closed — and the voices missing that taste never stopped.
A dish that carries on a secret recipe from a five-star hotel in France, finished in her own way in Japan by the owner, Minako. The savoriness drawn from generous amounts of vegetables and fruit, and behind it, the scent of refined spice. Neither a spice curry nor a European-style curry, it is something of its own.
Today’s plate, for the you of tomorrow
The proteins that make up our bodies are replaced little by little; it takes about half a year for half of them to turn over. The plate you eat today may stay with you as part of your body for the next six months or so. Every meal is handed on to your future self. We serve this curry with that thought in mind, too.
What makes France Curry
A chicken curry with no heat, based on a recipe handed down at a five-star hotel in Paris. Unlike most curries it uses no roux; its flavor comes from slowly simmering vegetables and fruit. A gentle thickness born of the ingredients themselves, with the sweetness and acidity of fruit layering naturally together.
Chicken is rich in protein and low in fat, and since no skin is used, the result never turns too heavy. Vegetables, fruit, chicken and rice — each plays its part, quietly layering together on one plate.
Side dishes and all, one dish
The celery dressing on the root vegetables served alongside makes use of the celery leaves left over from making the curry. The recipe is by Mariko, the culinary researcher who also makes Madoroom’s baked sweets. Being grateful to our ingredients, and using every last bit — that thought, too, goes into this plate.
A plate of vintaging
A meal stays not only in the body, but in memory. Today’s plate may become a taste you suddenly recall, somewhere in the future. A recipe is handed down; mealtimes build upon one another. The plate becomes part of your body, and is etched into memory too.
The time you spend eating this France Curry is itself one form of “vintaging.”