Bistro Mirey at Home

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:

Website: www.bistromirey.com

Emai: info@bistromirey.com

Watch the video!

Tartare Bar in Fulham

Tartare Bar in Fulham

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!!!

  1. avocado and wakame
  2. isle of wight tomato, black olive and sunflower seeds
  3. heritage beetroot, wasabi
  4. charantais melon and cucumber
  5. 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.

 

Gerald

 

Ox cheeks Bourguignon 

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.


Classic never fails! 

You can enjoy my version @theCuckooN1 @mireysrestaurant from the 5th January 2017.

Food Hours

Thursday 6-10pm

Friday 6-10pm

Saturday 11am-4pm and 6pm-10pm

Sundays 11am-4pm

Address & Booking

The Cuckoo N1

115 Hemingford Road

Islington, Londonm

N1 1BZ

+44 020 7697 4488
http://www.thecuckoon1.co.uk

Inspiration of our tables

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. 

The results are quite simple and elegant, yet bold in its statement.

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?

Pan fried squid in butter soy sauce

4 pieces of frozen squid

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

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 info@mireysrestaurant.com

Fusion of Cultures

One of the things that Japanese culture has, not only in food but also in the language and people’s way of living, is French influences.

You will be surprised how many Japanese buildings are named after French words, and how many patisserie and boulangerie are in existence in Japan. Thanks to the mixture of these two cultures, the Japanese foods have been being developed in ways unimaginable.

For instance, Japanese cuisine includes things like tartare, chopped raw meat; fondue, melted cheese dipping; and choux, crispy and soft buns filled with creams.

Now there appears to be a trend to bring the Japanese cultures into the French food. We are discovering new ingredients and new foods here in Japan for inspirations of Japan; Yuzu kosho, shiso leaves, miso, even rediscovering soy sauce and sake.

What else will we find today?img_4119

who does not love duck

I just love duck.

My favourite one is Challans duck raised in the Vendee, area of France, famous for their lean, tender flesh. Their skin is about ½  thick compared to other ducks. Other ducks skin is much more tough than Challans Duck. The meat texture is totally different as smooth as a very high quality beef.

Challans duck are extremely juicy, making them the BEST choice for anybody who loves to eat ducks.

They are allowed to roam along the canals, where rush nets are built for them. They forage for themselves free-range during this time, eating bugs, snails, tadpoles etc…when they are 8 weeks old, they are gathered into pens for fattening for market.

The appearance of a Challans Duck is similar to a Rouen duck, but having a white bib instead of a neck ring, and lighter in weight. The ducks have mostly blue plumage, but with a white feathered breast, also have yellowish-orange shanks.

Let’s stop the boring stuff

Now the good part;

What does it takes to prepare your Challans Orange Duck Breast?

  1. Make a orange caramel with fresh orange juice and Cointreau alcohol
  2. Pan fry the duck on the skin to make it crispy
  3. Caramelize the skin with the special orange caramel
  4. Finish the cooking in the oven for 8 minutes till medium rare, otherwise you will lose all the qualities of the Challans duck offers.
  5. Slice the duck and alternate the slices of fresh orange supreme with slices of duck.
  6. Top up with some of the orange caramel.

 

 

Casse-Croute

Casse-Croute

It is one of our favourite places to eat at In London. Little French bistro in London and always amazes us with its authenticity.

It’s so small that a reservation is strongly recommended even for a week day if you don’t want to be disappointed – but one thing for sure is that you will not be disappointed with the quality of the food there.

Casse Croute

+44 (0) 207 407 2140

London Bridge, Bermondsey street 

http://www.cassecroute.co.uk

  
    
 

Wild Caper

Wild Caper

We were hunting for a late breakfast in Brixton and we just passed this little place called Wild Caper. The atmosphere is warm, the staff are very friendly and the food was done well. I had Smoked Var salmon, poached eggs, Hollandaise on sour dough with extra of wilted spinach. Highly recommended!

11a-13 market row, Brixton SW9 8LB

http://www.wildcaper.co.uk

   
 

Milk

Long time no see 🙂 and we have been quite on our space. We have actually been doing what they call ‘healthy diet’ the last two weeks. That involves looking at our daily food intake and what we are consuming. When you spend time looking at small prints and labels you find a lot of things like how much sugar is in each carton of soy milk.. Or how much fat is in a glass of milk. Then you wonder, what stress we are putting on our body every day. Hopefully 2016 is a year of rejuvenation!