{"id":15618,"date":"2026-04-10T17:08:16","date_gmt":"2026-04-10T08:08:16","guid":{"rendered":"http:\/\/web.tohoku.ac.jp\/yusa\/?p=15618"},"modified":"2026-04-10T17:08:18","modified_gmt":"2026-04-10T08:08:18","slug":"welcome-mr-axel","status":"publish","type":"post","link":"https:\/\/web.tohoku.ac.jp\/yusa\/index.php\/2026\/welcome-mr-axel\/","title":{"rendered":"Mr. Axel \u6765\u65e5\uff01"},"content":{"rendered":"\n

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\u5b8c\u6210\uff01\uff01\u3000<\/p>\n\n\n\n

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\u4ee5\u4e0b\u3001Axel\u3055\u3093\u3088\u308a\u30b3\u30e1\u30f3\u30c8\u3067\u3059\u3002<\/p>\n\n\n\n

Hello, I am Axel Desouche, 22 years old, an engineering student coming from France, and I am pleased to join the Yusa laboratory for 4 months.
Since I was told that alcohol was appreciated in the lab, I decided to cook a dish based on wine: boeuf bourguignon. As a stew, it is also a dish that can be shared, which is perfect for that occasion. Its name comes from the region of France “Bourgogne”, that is famous for producing red wine. To be honest, I had never made myself that dish before because it requires a lot of time, but I’m glad it was delicious, and much better than the ones proposed at the French cafeteria. While cooking, I was very worried about the meat’s texture. In fact, finding a right meat was the most difficult part I think. A “bloc” of beef was finally bought, though I couldn’t know if it was a nice meat part for stew. Hopefully, in the end it had the right melting texture.
I really appreciated that introduction party, and I am now interested in making discover other parts of French food to the lab, like cheese inside of a dish \ud83d\ude42 . Thank you for welcoming me.<\/p>\n\n\n\n

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\u8ffd\u8a18<\/strong><\/p>\n\n\n\n

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\u30ef\u30a4\u30f3\u958b\u3051\u3066\u304f\u308c\u307e\u3057\u305f\u3002<\/figcaption><\/figure>\n<\/figure>\n\n\n\n

<\/p>\n","protected":false},"excerpt":{"rendered":"

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