The Tradition and Future of "Seafood and French Cuisine," a Dish that Connects Feelings for Nature / Hiroe Higuchi

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All of Shima Kanko Hotel's cooking heritage and evolving Iseshima Gastronomy is "French cuisine based on local nature and ingredients and Japanese sensibility" Shima Kanko Hotel is the pioneer of the so-called local gastronomy. Over 50 years ago, the then head chef Tadayuki Takahashi advocated the philosophy of "Fresh by heating, natural by changing the shape" and gave great shock and influence to the cooking industry. The current head chef who inherited the heritage released "present tense Iseshima Gastronomy". This book introduces all of the dishes through photos, recipes and columns, including cooking techniques that require repeated exploration using Ise lobster and Abalone every day, the form of evolution of dishes based on classical literature, the development of new ingredients and local connections, initiatives unique to a resort hotel surrounded by beautiful nature, etc. <> Born in Mie Prefecture. Entered the current Tsuji Culinary School from Nishi High School in Yokkaichi, Mie Prefecture. After graduation, joined Shima Kanko Hotel. In 2008, he became the chef at 『 La Mer 』, a French restaurant in the Bay Suite. In 2014, he became the head chef. Worked at the "G7 Iseshima Summit 2016". In 2017, he became the first female recipient and the first recipient of the "Cooking Masters Bronze Award" under the 8th Ministry of Agriculture, Forestry and Fisheries Prize for Chefs.