Marie Méon, a French-Japanese chef who grew up in Tokyo, lives in Paris and is the founder of Manger Manger, a company combining cooking, teaching, restaurant design and event-management. 

 China Kiku plate and Soji wooden plate from  Shopu . Images: Harold Bérard 

China Kiku plate and Soji wooden plate from Shopu. Images: Harold Bérard 

For Inside/Out she designed six seasonal recipes, displayed on artisanal Shopu tableware pieces from Japan, selected by Nathalie Agematsu, between design, art and handicraft.


Salad leaves, wakame, persimmon, homemade ricotta & Japanese vinaigrette salad.

Serves 6 people. 


17.6 oz salad leaves (wasabina, arugula, baby spinach, etc.)
1 purple carrot
1 (pink) chioggia beetroot
1 persimmon
2½ teaspoons dehydrated organic wakamé

Homemade Ricotta:
4 cups milk
1 juiced lemon, untreated

Salt to taste. 

Japanese Vinaigrette:
3 tablespoons rice vinegar
2 tablespoons soy sauce
1 tablespoon sugar or agave syrup
1 teaspoon fresh grated ginger
½ teaspoon sesame oil
1 teaspoon neutral oil (sunflower or canola)

For the salad: 
Wash the vegetables, dice the beetroot and the carrot (peeled with a Japanese mandolin) and let them harden in a bowl of cold water. Peel the persimmon and cut it into 4 quarters. Rehydrate the wakame for 15 minutes in a bowl of water, then drain it thoroughly.

To prepare the ricotta:
Bring the milk to a boil in a pot. When it starts to simmer, add salt, lemon juice, stir gently with a wooden spatula, and turn the heat off. Cover and let the milk curdle for 5 minutes. Strain in a fine sieve and collect the “solid” part. Set aside in the fridge.

To prepare the vinaigrette:
Mix all the ingredients in a blender.

Combine all ingredients in a large salad bowl. Dress with vinaigrette. Sprinkle with crumbled ricotta. Serve.

 China Kiku plate and Soji wooden plate from  Shopu .

China Kiku plate and Soji wooden plate from Shopu.

Mozzarella, powdered seawood and puffed rice.

Serves 6 people. 

3 mozzarella balls (I like the ones from “Terra Candido”)
6 tablespoons dried organic seaweed (“nori” variety, available in organic stores)
2½ teaspoon short-grain rice
Salt, pepper and olive oil to taste
Frying oil (sunflower)

Grind the dried seaweed, salt and pepper into a fine powder. Set aside.

Fry the uncooked rice for 2 to 3 minutes in very hot oil, then set the grains on absorbent paper. Add salt while still hot.

Arrange the mozzarella on plates, add olive oil, sprinkle with seaweed powder (with a fine strainer) and fried rice.

Serve and savour!


Thank you: Pauline Wormser and Marie Persyn at Such&Such.