Sharing some introduction of Bistro Mirey and who we are 🙂 We will do more videos soon!
I think it’s time to reveal what we have been “cooking up”.
It was almost a year ago when we had to make the difficult decision to close the door at Bistro Mirey in Fulham. As a business which started from a pop-up concept, we were very fortunate with the opportunity. We do have such fond memories (including the bad days!) of the Bistor Mirey in Fulham, and we do cherish those days. I probably think that we would write about that time in coming days.
Needless to say, it has been one of the most difficult years for the hospitality industry, and it would still be a long way to go, with the real scare of the second lock down around the corner across the UK, before this industry will recover to anywhere near what it was before.
We have kept ourselves busy since the closure of our brick and mortare, doing different things over the last year. Gerald has been working for a catering company, and myself learning to be a YouTuber, whilst we still talked about Bistro Mirey all the time.
So when the opportunity (personal) came up again, we thought: “Let’s restart the Bistro Mirey journey again!” We can combine all the good things we learnt over the last few years: Franco-Japanese fusion, pop-up, and catering business, and turn the Bistro Mirey into the “At Home” concept.
For many, the lockdown has changed the “eating out” idea. It can happen at home, as long as there are two things: friends and family and good food. So as long as the gathering can happen at home, subject to the government restrictions, Bistro Mirey can come and cook for you.
The good thing also is that you no longer need to travel across London to visit us anymore. So wherever you are (as long as it is within London and nearby Kent), you can now enjoy the Bistro Mirey at home. We will cook at your home, or if you hire other private location, we can do the cooking there, too.
So next time you meet up with your friends and family at home, make sure to get in touch with us to help you with your cooking!
Ko & Gerald
Find More about Bistro Mirey here:
Watch the video!
After our Ramen Bar for winter, we have decided to launch our Tartare bar for the summer, I have started to put 4 types of tartare and more will come as we go along. In France tartare is a speciality, every brasserie will have steak tartare mostly and they all taste the same. boring in my opinion. I love tartare, if its on the menu, I want to order and i know at 75% of time I will be disappointed, but hey, love is blind.
At Bistro Mirey, we pride ourselves, to cook french cuisine with Japanese influences. in the result we created our own version of steak tartare, the way I love and won’t never get tired of it, its been almost 2 years now we are doing this version and still the best i ever had. we have repeat costumer who only come for it and this is a good sign in my opinion.
Our steak tartare is made using scottish bavette from our local butcher HG Walter in barons court, seared the piece of beef on every corner, then finely chopped by knife. then weighed to 80gr for a starter, 160gr for a main course. then we had edamame (texture), japanese black sesame seed (crushyness), finelly diced ginger (the little kick), soy sauce (saltyness), and our sercret spicy sauce that only the chef (me) know its secret. Mix all it well and Voila.
the vision and the taste of the perfection, flavour of the meat, crunchyness, texture and mostly important the little kick, finished with a yolk of quail egg to smooth it all.
Every tartare we sell at the restaurant, are tasted by me to make sure its perfect.
As the result of the popular demands, we have decide to explore the possibilities ‘ whats next?’.
Few years ago, i remember i was in south west of France, Dordogne region. been to few restaurant and they all served the same food and mostly Duck, in all shapes and sauces, and all parts, if you don’t love duck meat then move along. We stopped at this little auberge and they served a duck tartare. I was shocked, never thought to be possible. I was wrong it was delicious. same way that the steak tartare but more gamy flavour. So, we decided to give it a go at the restaurant, also well received so far, did a little twist by adding pistachio, tarragon, red onion, chilli, soy sauce and my secret sauce. presented slightly loose on the plate, topped with the quail yolk and tarragon micro cress. sprinkle of schichimi togarashi (japanese chilli mix).
With the surge of Vegan mania, i thought it be quite easy to find a tartare for our vegan friends, came up with potential top 4 choices but when you run a restaurant you need to pick the one you will sell the most and the most interesting one and seasonal, tough love i thought, Spring and Summer time give you so much choices that it will give you an headache. decision decision!!!
- avocado and wakame
- isle of wight tomato, black olive and sunflower seeds
- heritage beetroot, wasabi
- charantais melon and cucumber
- on & on & on
i picked Heritage beetroot and wasabi, we will bring the rest next month or they will appear from time to time on our special board, or on a sunny days if we are lucky. the raw beetroot (purple) are partly roasted then diced, mix with shallot, capers, wasabi dressing, push down in a ring on top of thin slice of golden beetroot (yellow). Hearty, spicy, crunchy and good looking and super healthy. Thats what vegan should be in my opinion, real, simple, healthy and authentic. i am not going to go on details on the subject just yet, that will be for another blog….hehehe.
And our last addition, keeping the best for last. Chalk Farm sea trout, nori, sushi rice and avocado tartare. It look like a big sushi….lol
Farmed and sustainable fish, filleted and semi cured in one portion of salt for 2 portion of sugar with lemon zest for 24 hours. then rinse and frozen. then we diced finely, add spring onion, white sesame seeds, yuzu juice and the special sauce (so versatile) mix well
into a ring, sushi rice mixed with black sesame seeds pushed down topped wih a nori leaf, topped with fish mix, topped of sliced avocado and topped with salmon caviar.
becoming our second bestseller.
in the next month, we will have Tuna tartare, fruit salad tartare (dessert), avocado and seaweed tartare, venison (game season), tomato and cucumber tartare and much more interesting combination and with the japanese twist.
I hope you will enjoy this blog, if you have any questions or need advice, feel free to contact me.
next blog i will write about french wines and why we only use small vineyard or small production. 2 subject i love Food and Wines.
How to keep our costumers and followers happy?
We designed a new menu which includ some French classics and Japanese influence. Small French plates, simple, elegant and well done.
A friend called it “Bistronomique” a fusion between Bistro and Gastronomique. To be honest, I like it.
We want to be casual dining, affordable, and fun. It’s all about sharing. Of course you don’t have to.
There is few dishes I won’t share
Why don’t you have a look at some of the picture. And let us know which one you will share or not
Melted Camembert with garlic bread
Soy and butter glazed calamari
Fig Mille Feuilles
Crisp asparagus, fennel and radish salad
Re-visited Spring Lamb Navarin
Sweet corn and squash fritters, Avocado Crema
Hope to see you all enjoying those beautiful dishes and let us know which one you like
More to come…
My favourite spring starter, simple and colourful
1 bunch of basil
100ml extra virgin rapeseed oil
1/2 lemon juice and zeste
Blanch the basil in boiling water and cool down in ice water
In blender, put the squeeze blanch basil, the oil and blitz it, till smooth
Add lemon, zest and seasoning
To keep your tomato full of flavour, avoid to put them in the fridge, cut them the shape and size u wish and add a pinch of sugar
One of My favourite dishes to cook as a chef.
1) marinade: 800gr of ox cheeks, or braising steak, 2 bay leaves, 1 onion roughly chop, 3 carrots roughly chop, 1/2 head of garlic, 2 spring thyme and rosemary, 1 bottle of red wine. All ingredients in a bowl, cling film and leave in the fridge overnight.
2) remove meat out the marinade, drain the wine out of vegetables but keep the vegetables and the wine.
Into a large saucepan, fry the meat till light brown.
Into a pot, fry the vegetables until start to colour, add 2 tbsp flour and stir for few minutes, add 1 tbsp tomato purée and stir for a minute. Add the cheeks, and the wine. Bring to the boil and simmer. Skim if necessary. Cover and put in the oven for 2 hours at 150degree, 30minutes before check the meat as ox cheeks tend to cook faster.
3) remove the beef from the sauce, drain the cooking jus from vegetables into a saucepan, check seasoning.
4) prep garnish: button mushroom, baby onion, roasted carrot and mash potato. Chopped fresh parsley if you have.
You can enjoy my version @theCuckooN1 @mireysrestaurant from the 5th January 2017.
Saturday 11am-4pm and 6pm-10pm
Address & Booking
The Cuckoo N1
115 Hemingford Road
+44 020 7697 4488
Dingley Dell pork is from Suffolk, using the correct breeds, rear and grow stress free and healthy diet to maximize taste and tenderness.
One of my favourite dish, it’s a long process however the result is “fantastique”
1kg Dingley dell pork belly, bone in, rind on
Cornish sea salt
- With a sharp knife, score the skin in straight lines all across the skin and as close as possible of each others. Season well and rub with lemon juice. Put in the fridge for 20 minutes.
- Meanwhile, pre-heat the oven @240degree
- Place the pork belly into a roasting tray, and in the oven for 45 minutes.
1 large white onion, quartered
2 carrot roughly cut
1/2 celery roughly cut
2 bramley apple cut in halves
- Reduce the heat to 150 degree, add the vegetables around the belly. Cook slowly for 4 hours at this temperature.
- After 4 hours, pour a bottle of Aspall cyder on top of the belly and cook for another 45 minutes.
- In meantine, peel and dice 1 celeriac and 1 bramley’s apple. Put into a saucepan, add cold water and salt. Cook till tender, and mash roughly with a potato masher or a fork. Check seasoning.
- Peel and small dice 500gr of Bramley’s apple, 1/2 lemon juice, 60gr caster sugar, 50gr butter. Into a saucepan and cook slowly till apples are tender, remove from the heat to rest.
- Remove the pork belly from the roasting tray, remove bones and cartilages.
- cool down and place in the fridge for the meat to rest, once cold portion the belly into 4 equals portions, it is important to cut a cooked pork belly cold otherwise you break apart the crackling to the meat or worse.
- make a jus with vegatable from roasting tray, by deglacing with more Aspall cyder, bring to the boil, skim the fat out, check seasoning, and taste till you are happy.
- into a hot pan with vegetable oil, put the pork belly skin first, cook till skin start to puff, then turn on each side and place in the oven for 10-15minutes, reheat your celeriac and apple sauce and dress the way you like it.
Picture taken by
One thing I look forward to the most for the supper club is setting the tables. There is nothing more exciting than paring the table decorations with the theme of the evening. Of course that involves the theme, then the menu, then the small items.
I find that a few simple items make a quite bold statement. For our French meets Japan, I thought of a traditional Christmas theme where people get together around the table to do a Xmas dinner, rather than going bold with Japanese theme!
I started off with a few Christmas necessity such as twigs and red plants then added apples and cranberries and candles.
Find out more on what guests thought of our evening on The Martini Diary blog.
And our kitchen residency will be starting in two weeks! Check this out for more info! What’s on?
My friends Gerry and Ko have set up a popup restaurant in south London, showcasing their creative talent and delicious food.
The event took place in the London Cooking Project, a community-run culinary initiative in Battersea aimed at fostering budding catering talent in the area.
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1 red, 1 green and 1 yellow pepper
80 g snap peas
3 tbsp. vegetable oil
Salt and freshly ground pepper
6 tbsp. sake or white wine
4 tbsp. Kikkoman naturally brewed Tamari gluten-free soy sauce
40 g unsalted butter
Preparation time: 30 mins
Thaw the squid and drain well. Cut the legs into approx. 4-5 cm long pieces. Wash and trim the peppers and mangetout and cut them into fine strips.
Heat up the oil in a frying pan, put the vegetables in, sauté them, season lightly with salt and pepper and keep warm. Fry the body for approx. 1 minute with the lid on. Turn the squid over, add the other pieces of squid and continue cooking for another 5 minutes with the lid on. Remove the pan from the heat and leave the squid to marinate for a while.
Add the sake, soy sauce and butter and glaze the squid with the sauce. Cut the top part of the squid into rings and arrange on a platter with the other pieces. Add the fried vegetables, pour the rest of the sauce over the squid and serve with toasted baguette slices.
Why not join our Japan meets French Bistro Mirey supper club on 14th December? Email us at email@example.com