ASA NO AJI ASA NO AJI ASA NO AJI ASA NO AJI ASA NO AJI

Here is the “asa no aji” (“morn­ing flavor” in Japan­ese) for the 3^rd edi­tion of Cal­vaclub. A blend of cul­tures between Normandy and Japan (a trib­ute to the Chef I work with daily). The seared scal­lop will har­mon­ize with this drink, lean­ing towards indul­gence and fresh­ness. It will evoke a break­fast memory with the toasty notes of infused milk, com­fort­ing almond, and but­tery Ichimi tog­ar­ashi Fat Wash (10-year-old Calvados, hazel­nut butter with Ichimi chili).
The “Land of the Rising Sun” will be high­lighted with Yuzu and Ichimi tog­ar­ashi (chili). The whole well shaken, the lemon emul­sion (gar­nish) will add light­ness, acid­ity, and freshness.
For this drink, I use a custom-made Japan­ese glass­ware from Kanezen, loc­ated in Sagata, on land, to pre­serve the freshness.

A cock­tail by Paulin Marchand -> Cal­vaClub 2023