Blois, France
From Michelin Guide
Anthony and Fumiko Maubert have temporarily set up shop in the heart of Blois, while awaiting the refurbishment of their establishment on the banks of the Loire. For a long time, Anthony worked alongside Arnaud Donckele (La Vague d'Or), while Fumiko has a twin vocation of nutritionist and pastry chef - her creations stand out for their delicacy and low added sugar. Every morning (“assa” in Japanese), the couple devises the daily menu together, drawing on produce of impeccable quality and numerous Japanese seasonings and ingredients. Sansho berries, wild yuzu, nori seaweed broth, matcha tea and azuki red bean paste are harmoniously combined with ingredients that are painstakingly sourced from local (less than 20 minutes away) producers (among whom Masato Fujisaki, who grows Asian veggies and has been a partner of the restaurant for many a year).
From Visitor Experiences
Daily Menu Creation with Japanese Influence: Every morning, the chef couple at Assa devises the daily menu together, drawing on impeccable local produce and numerous Japanese seasonings, blending French and Japanese culinary traditions uniquely.
Presentation and Atmosphere Inspired by Japanese Ryokan: The dining room has a spare, serene Ryokan-like atmosphere, creating a calm and luxurious experience that complements the food. Dishes are presented with artistic touches, such as serving hors d’oeuvres on a round slice of tree trunk, emphasizing natural elements and seasonal Loire Valley ingredients.
Innovative and Playful Dish Presentation: The restaurant offers playful and elaborate presentations, such as snacks hanging from leaves and branches on a plant, covered with plastic wrap to create a 3-D effect, combining Japanese and French elements in both flavor and visual design.
From Visitor Experiences
The most honored or signature ingredients at the Michelin-starred restaurant Assa in Blois include:
Sansho berries: A Japanese peppercorn with a citrusy, slightly numbing flavor, used to add a distinctive aromatic spice to dishes, reflecting the restaurant’s Franco-Japanese fusion style.
Wild yuzu: A fragrant Japanese citrus fruit prized for its bright, tart flavor, often used to enhance sauces, dressings, or broths, bringing freshness and complexity to the plates.
Nori seaweed broth: A savory broth made from nori seaweed, imparting umami depth and marine notes, foundational in several signature dishes that marry Japanese and French culinary traditions.
Matcha tea: Finely ground green tea powder used in both savory and sweet preparations, including desserts, contributing a vibrant color and slightly bitter, earthy flavor that balances sweetness.
Azuki red bean paste: A sweetened paste made from azuki beans, commonly featured in desserts, providing a traditional Japanese sweet element that complements the restaurant’s refined pastry creations.
These ingredients are carefully combined with locally sourced Loire Valley produce and wines, showcasing a unique blend of Japanese seasonings and French terroir in dishes that emphasize freshness, health, and subtle flavor contrasts.