Cooking workshops

Published on by Isabelle FABRE - updated on

Cheese featured by a young chef, Sugyo Yamaguchi, Restaurant Botanique

During 2 cooking workshops, Sugyo Yamaguchi proposed 4 exclusive recipes, created specially for the Cheese and Dairy Products Show

Discover its recipes with 2 French cheese: camembert and roquefort and 2 foreign cheeses: Etivaz (Switzerland) and Araxes (Spain).

Vegetable cake with Etivaz

Pie with Roquefort cheese

Pure sheep, ginger

White pie with Normandy Camembert

Who is Sugyo Yamaguchi ?

Sugio Yamaguchi discovered French cuisine on the worktops of a Japanese school. So he decided to travel all through France in a quest to learn about the products and dishes of our regions. After working in the kitchens of some of the finest restaurants of southern France (Le Puits Saint-Jacques, Édouard Loubet), he settled in Lyon where Nicolas Le Bec took him under his wing and shared with him his love of regional products, wines and family recipes. In 2015, he opened Botanique – a Paris-based restaurant – with his associate, sommelier Alexandre Philippe.