As part of the 15th annual World Gourmet Summit –a prestigious culinary event in Singapore, Masterchef Keisuke Matsushima graced the opportunity with a masterclass session on Tuesday, April 26th 2011 at the Singapore Tourism Board.

The native Fukuoka Chef has moved to France at the tender age of 20 to learn from the best and his first restaurant “Kei’s Passion” opened in Nice on his 25th Birthday with his innovation to play around with local, Southern French ingredients that has given him his first Michelin Star on its third year of service. In 2006, Chef Matsushima closed his restaurant and gave birth to a larger “KEISUKE MATSUSHIMA” which was awarded with a Michelin Star in the following year. Chef Keisuke Matsushima has received his Sixth Michelin Star for his restaurant in Tokyo; “Restaurant-I”.

On the rare encounter, Chef Matsushima cooked up three dishes that sums up his style of cooking “traditional French cuisine with its authenticity and a touch of my Japanese identity”. He cooked up Sea Bream Carpaccio with Turnip, Ginger Confit and “Japanice” Sauce in which he combined the vibrant Aioli dressing –which is native to Southern French style of cooking, with the rich Japanese style soy dressing mix.
Following the carpaccio is the Filet Mignon with Wasabi ala ‘Mille-Feuille’ with Tempura of Courgette, Zuchinni and Sweet Potato in which he addressed that the right amount of fat is adequate for the filet and therefore he disapproves the usage of Wagyu beef for the recipe.

To sum it up, a Rolled Pineapple with Coconut Mousse and Pineapple-Basil Sorbet in which defines Chef Matsushima’s first background as Pastry Chef.

Catch Chef Keisuke Matsushima’s creation through the World Gourmet Summit’s Epicurean Delights at My Humble House, The Esplanade, Singapore until May 30th 2011.

www.keisukematsushima.com
www.worldgourmetsummit.com

Photos courtesy of Peter Knipp Holdings Pte Ltd