The tastes handed down at Shiseido Parlour have long captivated and impressed literary people and other celebrities of culture from the Meiji era to the Showa era. We are uncovering the secret to the delicious taste that has long been handed down and is still being refined by our chefs of the times even now.
Macaroni au Gratin
A secret taste made after three straight days’ cooking. There is no al dente at Shiseido Parlour. We boil our macaroni to a very firm texture, then immediately immerse it in consommé seasoned with bacon, then leave it to stand.
There is no al dente at Shiseido Parlour. This is because we boil our macaroni to a very firm texture, then immediately immerse it in consommé seasoned with bacon, then leave it to stand. This moderately softens our macaroni, making it easier for the sauce to blend with it. Then we add shrimp and pour on plenty of tomato sauce, and sprinkle Edam cheese over it before baking it in the oven. Macaroni gratin is usually a white sauce dish, but Shiseido Parlour-style macaroni gratin uses a red tomato sauce. The savory golden baked color is the very last seasoning to stimulate your appetite. Now, enjoy the feast while it is sizzling hot.
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