Chapter 323 - Check and Competition (2) (1/2)
Chapter 323: Check and Cos, easier said than done This kind of pudding was by no ranate juice in his or her hand and eat it with tuna, that alone ood match, but basically, fruit juice itself would be difficult to bring out such a taste
‘Oh, I wish the cooking score was about 8 points’
Unfortunately, the chef’s a score was 9 Min-joon understood it
Given the chef’s excellence in checking the sugar content of the fruit as well as her devotion, even 10 was not enough
“Man, if June’s cooking score for this pudding is 9, what about the score for herwith such an idle thought, the next dish came out
“It’s tartare made from deer meat The tops are beets and capers, and the yolks are topped after it hipped beforehand”
Was it because the server trusted June so strongly? The server explained the dish before Rachel or Raphael without any hesitation In some respects, it was natural that the server showed such a confident attitude to custoarnish and stuck a fork into the tartare and put it in his mouth Personally, he didn’t like steak tartare
When served as an appetizer before the main course in a typical restaurant, tartare was often very salty and sour, which was natural Otherwise, tartare alone could make one feel full and lose appetite because of its fat
“Man, this tastes good, too…’
Min-joon ently It was delicious This restaurant run by June was so popular that even Rachel recognized it But what surprised him was not just its delicious food
‘How can she bring out the taste of ingredients so wonderfully like this?’
In a way, June looked like the chef who brought out the best taste of food, which Rachel always eh it was stamped with a fra was almost perfect, except for the part he just stuck with a fork
Just looking at the plate, Min-joon felt that June was a perfectionist because the personality of a chef was always best revealed on his dish At that moment, he looked back at the sous chef of June’s restaurant and said, “You put vanilla essence as well as herbs in the tartare”
“Oh, you noticed it! I’ve put only a little bit to dilute it”
“Well, that one drop removes all the fishy taste of the yolk and the sive out”
“Well, there are almost none who noticed that the vanilla essence was in it To put it precisely, nobody did notice it Of course, there were so siht? The ruht you added vanilla essence to tartare It’s a new combination to me…”
“Sometimes, I feel like our head chef is a researcher rather than a chef She likes to experiment with combinations that ordinary chefs wouldn’t even think about In fact, thewith new recipes every day is as much as the sales of a typical restaurant”
Min-joon gulped as if he was deeply i
Obviously, he felt envious rather than surprised While the sous chef was s tartare in his mouth little by little It wasn’t too salty or sour He could clearly enjoy the savory taste of venison seasoned with tartare
When he ate the rye bread served together with tartare, he thought that the check for theof the chef’s tastingcrabs Its nas, neither s Behind the tongs was the flesh res, wrapped around the rhubarb
He felt like he saw a son with a claw-shaped head The butter looked like cintamani, and the crab meat and rhubarb looked like a crab’s body and tail
The htly closed it and son? I think I knohat you mean”
“I think I knohat it ood as Dave”
Fortunately, the cooking score for this dish was 8 Min-joon remembered the recipes that came to his mind He wanted to try this kind of recipe soar, the rhubarb full of sour and astringent taste got mixed with thea wonderful flavor At first glance, it looked like a simple co, which reminded him of Rachel’s table
And at the same ti fro h-end restaurant
June’s cooking was consistent Most of her dishes ca crab and rhubarb, and subsequent dishes were all paired Foie gras and blackberries, red sea breareen tomatoes, sweet bread and parsley, sirloin chanterelle oat cheese, and plumcot, etc
And what impressed Min-joon the most was the dessert served last When the dessert was served, June caested that she felt greatly attached to the dessert
“The name of this dessert is Arctic Bird’s Nest”
It deserved such a nas were raised above the brown nest, and beside it was Turkish snacks made of sesame and honey, powder made of halva and crushed chocolate, and blueberries and flowers As if it had snohite ice poas scattered over it
“Ithat looks like leaves and branches is chocolate The nest looks like pasta, but it’s a honey tulle dressing”
Min-joon exclai what the nest was lance, the nest, which looked like a variety of noodles, was like a work of art
“The eggs on it, the skin, and the whites were oat cheese parfaits, and the yolk part was replaced with a curd , June seeet about her cold impression
Min-joon carefully asked, “How could you think oflike this?”
“What do you mean?”
“Well, take it as my compliment I’m really curious about how you caht have gotten some inspiration”
“As far as I know, you must have developed a very faht?”
“Well, I don’t get that inspiration when I need it”
“Same with me This came to my mind when I visited my hometown Even in summer, there was a place where it snowed, and I saw a nest there A nest in the snoith suot some inspiration What I had to do next were trial and error You know that experience, right?”
Min-joon nodded Then he carefully took one egg with a fork and put it in his oat cheese parfaits melted in his mouth, too When the berry curd of the birch tree touched his tongue, its sour taste soothed his tongue, which was tired of tasting all kinds of flavors
What he tried next was the nest When he bit the honey tulle dressing and chewed it, he felt happiness beyond words
Looking at Min-joon and others’ happy expressions, June said with a se over tie until I die, that’s probably this menu Lots of restaurants tend not to emphasize desserts, but I personally think theon how you feel when you’re done eating the dessert, you decide whether to visit the restaurant again or not”