Last February Passerelle received the entire Luxury division of a large cosmetics company (about 240 people) for a fun and instructive moment across 2 traditions, 2 cultures: French cheese and Japanese nihonshu. It took the form of a dialogue between Passerelle founder Sebastien and professional cheesemonger & world champion Fabien. Feed-back was excellent.
A vast majority of participants said they had never tried such good nihonshu or eaten such high quality cheese, and almost none of them had ever attempted the pairing of these iconic symbols or French and Japanese gastronomies. All of them though agreed on one point: it works!
Menu:
Fresh Brillât Savarin (Lincet, Yonne) and Yamaga Masamune Junmai Ginjou (Mitobe, Yamagata)
Blue Fourme d’Ambert (Laqueuille, Puy-de-Dôme) and Hanatomoe Yamahai Junmai (Miyoshino, Nara)
Washed Epoisses (Berthaut, Côte-d’Or) and Daruma Masamune 3 years (Shiraki, Gifu)
