31 Years, Nantes, France
Reason for participation
The Global Sushi Challenge will allow me to have my work evaluated by experts but also to meet, exchange and learn from others. It is also a way to value our job and to point out that a sushi is not just as simple as that...
Being French with Vietnamese origins and son of restaurant owner (Japanese food), my difficulty is to propose an authentic sushi.
At first I tried to understand and to work the balance between rice and fish. Then I looked for the taste, I flew to Japan to taste a maximum of sushis. By returning I rectified gestures, optimized my workspace, selected seasonal, quality fishes but especially worked on my rice with sushi. What was worth to me a selection in Gault and Millau in 2013.
With these words of encouragements, I keep searching today for the truth and try to propose the most authentic sushis to my clients.