Velveting

onion flowers and wine pairings,

3 stars, 5 luxurious guest rooms,

Michelin rating

on full display in cooking techniques,

the power of language in stiff form.

take the lofty French roux versus 

the common cornstarch velveting. 

lay it on thick for flour and butter,

a bucolic bounty

of next-level respect, eating words

oeufs and vin, enough or un neuf?

little fanfare in the coating, tenderizing,

blanching, and drying… take nine,

marinating to delicate perfection.

create the five sauces, a roux

begins a few, 

the grand Espagnole

Bechamel, Allemande, Veloute. 

Tomat and hollandaise take five, 

as complex as a mother sauce.

daughter sauce or petit sauce

the pretty-sounding derivatives;

sauce au poivre, supreme, 

mayonnaise, beurre blanc.

all worthy of respect using

Le Technique

as fundamental as the glossy traditional

Asian secret

that prevents seizing. in its silky

language, return the power

passing through oil,

Guoyou is the technique of velveting. 

Now you have got omotenashi!