Gala Party in Fukuoka : Mathieu Martin shares his Culinary Adventure

Arrived on 9th of June, Mathieu Martin has soon plunged into the vibrante atomosphere of Fukuoka. His first day in the town has started with his walking in the Ohori Park, followed by an immersion into the dynamic areas of Daimyo and Tenjin. The highlight of the day was without doubt the tasting of a traditionnal tonkatsu ramen at a bustling yatai in Nakatsu, offering him a fisrt taste of the richness of the local cuisine.

The morning of 10th June was devoted to the meetings with local producters, guided by Fukuoka town hall. Mathieu began his day by visiting a renowend Wagyu beef breeder, devolving into the subtlety of the breeding of this world-renowned beef.

He then had the unique opportunity to discover edible chrysanthemums (shungiku), thanks to a passionate grower, underlining the importance of local agricultural culture in regional cuisine.

Between two explorations, Mathieu also had the pleasure to try the famous mentai furansu, a local speciality that surprised him with its taste. His day ended at Solaria Nishitetsu Hotel, where he shared his expertise with local chefs, while tasting their own innovative creations. Inspired by his morning discoveries, he ended his day with a Wagyu barbecue, celebrating the perfection of the local beef.

Tuesday 11 June was a day dedicated to perfecting details of the dishes in the kitchen. Mathieu Martin worked closely with the team at the Solaria Nishitetsu Hotel to ensure that every dish for the gala the following evening was a true work of culinary art.

Finally, on Wednesday 12 June, on the day of the long-awaited gala, Mathieu Martin and his team shone. Despite the palpable stress before the start of the service, the chef was able to appease the spirits of the team sharing a traditional comforting dish with them. Together, they offered a sumptuous feast that won over the guests, marking the end of an unforgettable experience in Fukuoka. The stress had eased when he went into the hall, with the guests showering him with compliments. Finally, whether on stage or at the end of the event in the kitchen, the farewells were full of emotion, marking both the chef and the Solaria Nishitetsu Hôtel team.

For Mathieu Martin, this stay in Fukuoka will remain engraved in his memory as an enriching experience on both a culinary and personal level. Through every meeting, every tasting and every moment shared in the kitchen, he has been able to capture the very essence of Japanese gastronomy and strengthen the bonds between the cultures through a passion for cuisine.

Gourmets can expect to see the influences of this adventure in Mathieu Martin's future creations, as he continues to push the boundaries of culinary creativity around the world.