The well travelled Jean Paul Lourdes champions local produce at the latest Sáke opening, in Flinders lane, Melbourne.
The Sáke Restaurant phenomenon continues apace in Australia, with a new Flinders Lane location opening in Melbourne during April to complement its Rocks and Double Bay locations in Sydney, and its Eagle Street Pier eatery in Brisbane.
Heading up the kitchen at the Melbourne CBD outpost is Executive Chef Jean Paul Lourdes. A former perfumier whose culinary experience encompasses stints in such storied establishments as l’Atelier Joel Robuchon and Shang Palace at the Shangri-La in Hong Kong, Pierre Gagnaire at Hotel Baleen in Paris, and Joel Robuchon Restaurant in Tokyo.
Lourdes' background in scent, combined with a master's degree in Food Science and Nutrition, means he brings a technical and scientific dimension to his cooking, experimenting with time and temperature. The Yakitori on his Sáke Flinders Lane menu, for example, is brined for 12 hours, cooked sous vide at 54.5 degree for 12 hours, before being robata-grilled over an ancient Japanese charcoal called binchotan. He's also inspired by fashion and on created a dish entitled "Savage Beauty" in tribute to Alexander McQueen.
The menu will also feature the best of locally sourced produce, including Burrata from Thomastown and organic chicken from East Trentham, both in Victoria, and Kurobuta pork from Southem NSW.
To celebrate the arrival of Sáke Flinders Lane, Chef Lourdes has offered the following recipe for Men's Style readers...
As seen in the Winter 2016 issue of Men's Style Australia.