Het Japans-Franse duo Gildas Loaec en Masaya Kuroki richtte in 2002 het modemerk en platenlabel Kitsuné op. Tegenwoordig specialiseert Kitsuné zich ook in goede koffie en Japans-Franse lekkernijen die in hun modieuze café’s worden verkocht. In 2013 openden ze hun eerste café in Tokyo en in 2014 volgde de tweede vestiging in Parijs. Matcha latte, Iced Yuzu en de Japanse cheesecake zijn een aantal signatuuritems die à la carte worden geserveerd in de cafés. In 2019 opende het duo een bistro bij het Louvre onder de naam Kitsuné waar klassiekers uit de Franse keuken met een vleugje Japans worden geserveerd. Kitsuné deelt exclusief hun drie (Engelstalige) favoriete recepten met Talkies.

CAFÉ KITSUNÉ BROWNIE

INGREDIENTS

– 200g of dark chocolate 54%
– 120g of half-salt butter
– 100g of brown sugar
– 50g of sugar
– 3 eggs
– 75g of flour
– 1 vanilla bean
– 100g of pecans

RECIPE

– Preheat the oven to 180°C
– Add the melted dark chocolate to the melted half-salt butter
– Beat the eggs with the sugar and gradually incorporate the dark chocolate plus butter mixture while stirring
– Add the flour, the vanilla bean and stir carefully to avoid lumps
– Pour the mixture into a mould and scatter the pecans over it
– Bake at 180°C for 20min
– Serve warm or at room temperature and enjoy!

JAPANESE CHEESECAKE

INGREDIENTS

– 140g of Philadelphia cheese
– 45g of butter
– 60g of milk
– 25g of T45 flour
– 25g of T55 flour
– 15g of corn starch
– 5 eggs
– 100g of sugar
– 1/2 yellow lemon juice
– 1 piece of yellow lemon peel

RECIPE

– Prepare the springform pan and the baking paper. Heat the oven to 150°C.
– In a saucepan, whisk the Philadelphia cheese, the butter and the milk together at medium heat until it forms a smooth batter. Remove from the heat and keep aside.
– Separate egg yolks from egg whites. Beat the egg yolks with 30g of sugar, and pour it into to the Philadelphia cheese mixture while stirring.
– Sift the flour together with the corn starch into the Philadelphia cheese mixture and stir carefully to avoid lumps.
– Add the yellow lemon juice and peel.
– In a separate bowl, beat the egg whites until stiff, and gradually incorporate the rest of the sugar.
– Slowly and gently fold the beaten egg whites into the Philadelphia cheese mixture in three steps.
– Pour the cake mixture into the springform pan lined with baking paper. Put the filled springform pan in a larger pan and add hot water to reach halfway up the side of the smaller one, to prepare a water bath. – Bake it at 150°C for 80 minutes. Be patient, do not open the oven door during the baking. Serve it after it has cooled down.

WHITE MATCHA LATTE

INGREDIENTS

– 2 generous spoons of white chocolate chips
– 2 teaspoons of matcha powder
– 2 cups of milk or plant-based milk
– 1 cup of hot water

RECIPE

– Put the white chocolate chips in a large cup and add the matcha powder (ground with sieve)
– Melt it with hot water, stir and mix until you get a smooth result
– Steam your milk medium foam
– Pour the steamed milk over the melted white chocolate and matcha powder mixture, et voilà!

Tekst: Marina de Massiac