Applications
L’ALGORITHME (French restaurant)
Installed device
freshness preservation(SE-SS1200CT)
Problems
- Maintain freshness for long-term preservation
- Aging fresh fish
- Up to one month storage
Fukaya Hiroki, the chef of L’algorithme
Born in 1984. After honing his skills in France, through “Ginza L’ecrin”, he gained further experience at famous and popular restaurants such as “Bistro Bonne femme” in Akasaka and “Quintessence” in Shinagawa and he opened “L’ALGORITHME” in September 2017.
The restaurant’s name “L’ALGORITHME” (Algorithm) means calculation and processing procedures for solving specific problems or issues. He says ‘In French cuisine, there is an equation. By applying this equation to ingredients, you can find the best solution.’ He is one of the most popular young chefs today as a “rising star of modern gastronomy” who can create delicious dishes using many kinds of ingredients with Fukaya Algorithm.
Finding DEPAK
I encountered this refrigerator at the restaurant in Japan where I used to work.
It looked like an ordinary refrigerator, but I was amazed at its ability to keep food fresh and preserve it for a long time without freezing, even in negative temperatures.
Effects
The best part is the aging effect on fresh fish. In an ordinary refrigerator, deterioration begins on the second or third day, but in DEPAK, fresh fish can be stored for seven days or longer, up to a month at most.
DEPAK storage allows us to keep ingredients which we don’t use much fresh, or to bring the flavor of ingredients to their peak by aging them.
Specifically, we serve butter fish in the summer. We change our approach depending on the conditions of the fish, such as utilizing its original flavor, or deepening it by aging a little.
And we serve grouper from fall through winter. The umami of slowly aged grouper is wonderful, we sometimes let the fish sit in DEPAK for a month.
Crab and shrimp generally must be boiled just after purchase, but with DEPAK, they can be stored as purchased. Unlike ordinary refrigerators, thawed octopus, squid, and other items stay fresh with less drip loss, and gibier (wild game meat) with bones can be stored for long periods without damage.
About DEPAK’s claim to reduce wastefulness
I wasn’t worrying about waste much because I use DEPAK for preparing ingredients, but there is no loss since it can be stored for long time. I no longer think that I do wasteful things.
In addition, the fact that we don’t need to process ingredients for preservation means not only our customers can enjoy the fresh taste of the ingredients but it’s also good from the standpoint of work efficiency on the restaurant side. Killing two birds with one stone, I think.
Impression after the interview
Chef Fukaya’s magical plates. We enjoyed a fabulous lunch with the selection of paired wines in a sophisticated adult space where we could relax and enjoy the food.
The main dish was butter fish poiret, aged in DEPAK. The skin was crispy, but the thick meat was juicy and tender with a condensed umami. The chef told us ‘DEPAK is indispensable for aging, and it is only possible because it is DEPAK’
We want to support Chef Fukaya’s work providing authentic French cuising that combines sensitivity, theory, and experience with DEPAK.
Data
I rethink the “algorithm” of everything in the restaurant, including food, wine, and space based on experience, techniques, and sensibility I have gained in various French restaurants in Japan and abroad, to create sublimated and refined version.
I hope you enjoy the ‘solution’ from various angles
Sakura Shirokane 102, 6-5-3 Shirokane, Minato-ku, Totyo
http://lalgorithme.com/
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