Pot-au-feu ramen

With winter temperatures in the air, what better way to kick off this Thursday than with a wonderful bowl of ramen? And Susuru is the place to go! Every 15th of the month, for one month, you can discover a passionate chef who creates his or her own version of ramen and gyozas. For this edition, chef Clément Drevet of the Mandarin Oriental hotel is creating a ramen of beef chuck braised with syrah, carrots, celery and spring onions. The broth, meanwhile, is based on chicken seasoned with ponzu sauce, thyme oil and bay leaf. To be enjoyed steaming, of course…