TATEKITCHEN
French Cassoulet 2025
For 364 days, I biohack and optimize. But for Christmas, I slow down. Inside the 48-hour process of my annual French Cassoulet, hosting the Takashima family, and the Argentine Malbec that elevated the entire meal.
The Two-Duck Protocol: Christmas Eve in the Tatekitchen
Two ducks. Three holidays. Zero waste. Christmas Eve at the Matsuda house begins with a "Two-Duck Protocol" that fuels us from tonight's roast all the way to New Year's Osechi. Tonight’s menu? Foie gras paired with rare Himalayan strawberry jam and a special pour from Argentina.
French Cassoulet 2024
It's Christmas again. Time for cassoulet.
This isn't turkey. This isn't ham. This is the Matsuda family tradition now - French cassoulet. Duck confit, pork belly, sausages, white beans. The dish that takes two days to make and tastes like you put your soul into it.
Because you do.
Grilled Artichoke Salad with a sprinkle of reindeer bone broth
It's my wife's birthday. What she wanted: drop the kids at daycare, get coffee at Copley, and just exist. That's luxury for a busy mom. Then I bought fresh seafood from Eataly and cooked her a proper four-course Italian dinner at home. Duck magret, pasta al pescatore, insalata di artichocchi grigliati, mousse al limone. The real gift? Time, effort, and three hours where she wasn't "Mom." Just herself, being served.
French Cassoulet 2023
It's Christmas at the Matsuda house, and I've been cooking for over a week. Cassoulet - the ultimate French winter feast. Duck thighs cured with petit salé for seven days, bones saved and frozen for stock, then assembled with pork ribs, chorizo, and white beans. My old BJJ training partner Takashima drove up from New York with his family. He brought ribeye steaks. I laughed - there's already a whole duck, pork ribs, pork hock, and chorizo in this cassoulet. "More meat is always better," he said. He's not wrong.
Christmas Eve Duck Breast
My younger brother was in Boston for Christmas. We drove him up to L.L. Bean headquarters in Freeport, Maine. When we got back, I cooked duck breast for Christmas Eve - crispy mahogany skin, perfect pink medium-rare center, red wine reduction. This is what Christmas Eve should be: intimate, quality, and worth remembering.
Duck breast marmalade
Tatekitchen in a cherished holiday tradition featuring two whole ducks. Discover the joy of Duck Breast Marmalade, a new twist on the Matsuda family's Christmas and New Year's culinary journey. Experience the rich flavors of duck confit, homemade stock, and the blend of Japanese heritage with innovative cooking.
Gibier and Bordeaux
First of all, big thanks to my friend who invited me for dinner. We celebrated my last victory in Japan and opened Margaux for me. What just happened to me! I am such a lucky guy. Well, I cooked my favorite and love this season when wild games are on menu.
Atelierkitchen Zen
Fall is always the best season because food are so seasonal and delicious. How is everyone? I train so hard on weekdays and enjoy eating a little bit on weekend. Gibier and wine dinner are my favorite weekend activity.
