SAKURA EN - 1883 Maison Routin

1883 Maison Routin

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SAKURA EXPERIENCE

Take the time to savour together an ephemeral enchantment like that sacred moment the Japenese celebrate every year to remember the importance and beauty of the present moment…through the magisterial burst of cherry blossoms and their oration in a shower of delicate petals.

RITUAL

Phase 1

 

“You must earn this Origami of flavours. First observe the delicate architecture and let yourself go slowly. Respect.”

 

Presentation of the cake infusion thanks to the dropper planted in the latter. Patience. Vegetal, aromatic, astringent flavours and velvety texture blend in the mouth thanks to the matcha. Soft and airy effect of the cake. Feel the delicious «sap» thanks to the syrup, which has soaked the cake, by chewing, it spreads on the palate.

 

Phase 2

 

“A sweet nostalgia takes hold of the almost sleeping palate: silence… only the precious moment, the sacred ritual and the pearly pink of the delicate nectar rings out. Sakura.”

 

Take the time to observe the brewing of the coffee and the infusion which takes on a beautiful red/pink colour. The tree is adorned with a pink colour thanks to the blossoms.

The aroma of sakura is released by the glass and the infusion is poured out, feel the blossoming. Vegetal and gourmand notes on the palate.

 

 Phase 3

 

“Each petal-shaped sip is a reminder of the passage of time.”

 

The gesture of sprinkling reminds us of falling petals, the transition of spring and the passing of time. The fresh taste in the mouth, reminiscent of Mount Fuji and the landscape as a whole, added to the gourmet effect thanks to the petals and rice chips with Sakura infusion. The sensation of eating a handful of petals with a vegetal flavour on the palate.

RECIPES

01 / The time of the rise of sap of the energy which is diffused in the wood

 

Matcha tea cake cut in 4 parts

30ml 1883 Sakura Syrup

10ml Yuzu juice

50ml Saké redistilled shiso leaf

 

Put all ingredients in the mixing glass.

Pour the cocktail into the drip glass and place it on top of the cake.

 

GLASS: DRIP GLASS

TECHNIQUE: HOMEMADE MIXING GLASS

 

Japanese Sake redistilled Shiso leaf

1 bottle Sake (700ml)

20g fresh shiso leaves

 

Mix the whole and put in the rotavapor. Heating bath 40°. Cooling 0°. Rotation 220. Vacuum pressure 35 (final). Distill and store at room temperature.

 

02/ The time of flowering

 

1883 Sakura Syrup

Preparation of a coffee pot

Siphon of rooibos: 300ml of hot water and 10g rooibos powder.

 

1883 Sakura syrup spray

 

Dilute 9 parts syrup to one part water directly in the glass. Create the spray by letting the tea infuse for 2 minutes. Spray generously in each glass before serving the hot tea.

GLASS: SMALL CUP

TECHNIQUE: SIPHON TO SHARE

03/ The time for the petals to fall

(frozen cocktail to share for 4) 

 

60ml 1883 Sakura Syrup

60ml Fuji apple scrubb

Shiso and rice vinegar

160ml Japanese Sake

 

Put all ingredients into the blender half filled with geinmaicha tea/sakura syrup infused ice cubes. Blend and serve with a spoon in the large bowl. Finish by grating ruby chocolate and rice leaves, 1883 Sakura Syrup.

 

GLASS: EARTHENWARE GLASS

TECHNIQUE: MIXER

DECORATION: 1883 SAKURA SYRUP

AND RUBY CHOCOLATE LEAF TILE

 

Block of ice “genmaicha green tea infusion

and 1883 Sakura Syrup”

 

Infusion of genmaicha tea: 75°, 8g for 500ml of water for 7 min. Then add 60ml of 1883 Sakura Syrup when cool. Fill the mold and put in the freezer.

 

Fuji apple scrubb

 

Mix 500g apples with 5 shiso leaves and 300g sugar.

Let it rest for 3 days then mix it with 300ml of apple juice and 50ml of rice vinegar. Keep and let it rest in a cool place up to 1 month.

ALL THE EXPERIENCES