May 19 2013
Asafumi Yamashita is said to talk to his vegetables. When asked about it he doesn't explicitly deny it. And it is not so surprising anyway. When you listen to him talking about his daikon, his sweet potatoes or his cabbage flowers, you would think he talks about his daughters. Mr Yamashita grows his own vegetables and raise a few chickens in his garden 40 minutes away from Paris. He selects carefully his very few clients to whom he sells his production in quantity, price and time that he decides. Who are the happy few chefs that he deems worthy of his noble and confidential production? Their names are Pascal Barbot (L'Astrance), William Ledeuil (Ze Kitchen Gallery), Pierre Gagnaire, Sylvain Sendra (to whom I very thankfully owe this discovery) (Itinéraires), Michel and Sébastien Bras, Eric Briffard (George V), Laurent Delarbre (La Tour d'Argent) and recently Anne-Sophie Pic.
Knowing how selective is Asafumi Yamashita, being hosted at his place feels like a privilege, yet guests are welcome with no ceremony in his simple house. His wife Naomi carefully assembles the garden's offsprings in delicious dishes that Asafumi brings to the table.
Further reading:
Asafumi Yamashita is said to talk to his vegetables. When asked about it he doesn't explicitly deny it. And it is not so surprising anyway. When you listen to him talking about his daikon, his sweet potatoes or his cabbage flowers, you would think he talks about his daughters. Mr Yamashita grows his own vegetables and raise a few chickens in his garden 40 minutes away from Paris. He selects carefully his very few clients to whom he sells his production in quantity, price and time that he decides. Who are the happy few chefs that he deems worthy of his noble and confidential production? Their names are Pascal Barbot (L'Astrance), William Ledeuil (Ze Kitchen Gallery), Pierre Gagnaire, Sylvain Sendra (to whom I very thankfully owe this discovery) (Itinéraires), Michel and Sébastien Bras, Eric Briffard (George V), Laurent Delarbre (La Tour d'Argent) and recently Anne-Sophie Pic.
Knowing how selective is Asafumi Yamashita, being hosted at his place feels like a privilege, yet guests are welcome with no ceremony in his simple house. His wife Naomi carefully assembles the garden's offsprings in delicious dishes that Asafumi brings to the table.
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| Tofu, Carrot, Carrot-top, Konyac and Komatsuna |
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| Kabu, Cabbage flower |
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| Chicken sashimi |
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| Daikon, miso pork |
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| Brocoli, brocoli hearts, sweet miso |
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| Nile perch, taro flower |
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| Wasabina, misuna, turnip, carrot |
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| Home 'almost Bresse' chicken |
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| Udon, onion tempura |
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| Red bean and apricot mochi |
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| Where the miracle grows |
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| Sylvain Sendra and Asafumi Yamashita exchanging philosophical thoughts on the world of vegetables. |
Further reading:
http://www.editionsdelamartiniere.fr/teaser/fiche.php?isbn=9782732450674
La Ferme Yamashita
La Ferme Yamashita
Chemin des Trois-Poiriers,
78130 Chapet.
Tel. : +33 1 30 91 98 75.
I am sorry to hear that your experience was not up to your expectation. I am a little bit surprised though to read this comment of yours which contrasts in some ways with the content of the relatively positive article you've mentioned (aside the billing issue). I cannot comment on the price as I was invited this time. While I agree that the place should be tidied up, I shall just say maybe that Yamashita-san vegetables are known to completely out of market prices... even for chefs. I think I have heard of this one mellon which was sold 120 euro a piece...
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