{"id":5193,"date":"2024-05-30T15:57:31","date_gmt":"2024-05-30T13:57:31","guid":{"rendered":"https:\/\/www.chloeandwines.fr\/?p=5193"},"modified":"2024-07-01T16:02:13","modified_gmt":"2024-07-01T14:02:13","slug":"sake-cured-meats","status":"publish","type":"post","link":"https:\/\/www.chloeandwines.fr\/en\/sake-cured-meats\/","title":{"rendered":"Sak\u00e9 & Cured meats"},"content":{"rendered":"\n

This article is not made for vegans (without getting into any controversy)! No, this article is made for lovers of meat and Japanese sake (which is vegan so if you are in a mixed couple: one who is vegan, the other who is not; one can drink and ‘other eat!). <\/p>\n\n\n\n

I like charcuterie! I especially love hams… But I love sausage, p\u00e2t\u00e9 and other delicacies. I admit that I’m less fond of blood sausage and anything that can be very typical of offal. But all tastes are natural…<\/p>\n\n\n

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D\u00e9licieux plateau de charcuteries par Croc Gourmand<\/a><\/figcaption><\/figure><\/div>\n\n\n

Monday May 28th, I was at the 8th edition of Kura Master<\/a>, the great Japanese sake competition (and also shochu, awamori and umeshu) in France. I’ve been there since the beginning and it’s always a pleasure to go there. Every year, Xavier Thuizat<\/a> (Best Sommelier of France and MOF sommelier), head sommelier at Crillon, decides to carry out a small master class on fascinating subjects with a renowned speaker. Last year, for example, he invited Paul Bocuse’s pastry chef:Beno\u00eet Charvet<\/a>, who is a genius of sweet, fruity and icy! I had a blast.<\/p>\n\n\n

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Romain Leboeuf – photo chip\u00e9e sur son Instagram<\/a><\/figcaption><\/figure><\/div>\n\n\n

This year, it\u2019s the MOF Artisan Boucher, Romain Leboeuf<\/a> (yes, he has an absolutely brilliant last name for his profession). And besides, they are 3 artisan butcher brothers and 3 MOF (OMG!!). We were treated to a superb tasting of white blood sausage, blond duck foie gras and dried and smoked beef. All this in accordance with 3 Japanese products:<\/p>\n\n\n\n