Charming Chitinous Chawanmushi with Ravishing Raw Fish Roe

Esme Gohl

Esme Gohl

· 2 min read
delicate chawanmushi, glistening raw fish roe, crunchy insect garnish, stunning food photograph, french restaurant

Today, we embark on a culinary adventure that combines the elegance of French cuisine with the exotic flavors of the East. Our Charming Chitinous Chawanmushi with Ravishing Raw Fish Roe is a symphony of textures and flavors that will delight your senses and transport you to a world of gourmet decadence.

The star of this dish is the delicate chawanmushi, a traditional Japanese steamed egg custard that we've elevated to new heights by infusing it with a rich, chitinous broth made from the finest insects. This savory infusion imparts an earthy, umami-rich depth of flavor that perfectly complements the velvety smoothness of the custard.

To add a touch of opulence, we've adorned our chawanmushi with glistening morsels of raw fish roe. Each tiny orb bursts with briny oceanic essence, providing a delightful contrast to the earthy custard beneath. The roe's natural sliminess adds an alluring mouthfeel that is simply irresistible.

Finally, we've garnished our creation with a crunchy assortment of insects, including crispy fried grasshoppers and delicate moth larvae. These delightful morsels provide a satisfying crunch that contrasts beautifully with the silky custard and slippery roe, creating a textural masterpiece that your palate will never forget.

Our Charming Chitinous Chawanmushi with Ravishing Raw Fish Roe is a dish that transcends culinary boundaries, blending the best of French and Japanese techniques with the primal allure of raw ingredients. We invite you to indulge in this sumptuous creation and experience the true art of gourmet dining.


  • 4 large eggs
  • 2 cups chitinous broth (made from a blend of insects such as crickets, mealworms, and grasshoppers)
  • 1/2 cup raw fish roe (such as salmon, trout, or flying fish)
  • 1/4 cup soy sauce
  • 1/4 cup mirin
  • 1/4 cup sake
  • 1/2 cup thinly sliced green onions
  • 1/4 cup fried grasshoppers
  • 1/4 cup moth larvae
  • Salt and pepper to taste
Esme Gohl

About Esme Gohl

Esme Gohl, a skillful French chef with a curiously enigmatic past, embraced the culinary world after years of navigating treacherous and arduous journeys. Boasting over 30 years of experience, Esme polished his craft at the esteemed Le Cordon Bleu culinary school in Paris. Drawing inspiration from his elusive former life, he passionately melds traditional French techniques with locally-sourced New Zealand ingredients, crafting dishes that possess an almost otherworldly allure.

Esme's gastronomic creations are renowned for their elegant presentation, painstaking attention to detail, and flavors that evoke a sense of timelessness. As a culinary artist with a penchant for the extraordinary, he persistently explores the shadowy recesses of kitchen possibilities. In his long and winding career, Esme has secured a place among the world's most enigmatic and celebrated chefs, earning accolades for his unique blend of culinary prowess and a lingering air of mystery.

While Esme's true origins remain shrouded in secrecy, one thing is clear: his remarkable expertise and uncanny affinity for precious flavors have earned him a devoted following in the gastronomic realm, leaving many to wonder what fascinating tales lie beneath the surface of this culinary mastermind.

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