Chapter 381 - Taste of Blank (5) (1/2)
Chapter 381: Taste of Blank (5)
Everyone looked at the judges with nervous expressions There were a total of five judges—Bastien, Sophie, Asher, Parnella, and Norris
Except for Norris, all of them received three stars from Michelin Even Norris didn’t receive the three stars because he was not competent Actually, he was a chef who refused to receive stars from Michelin
Those who knew Norris could understand hi fastidious not only in France but also around the world So, such a fastidious chef couldn’t be pleased to see so the dishes he made by himself Even if the evaluator was a Michelin, he wouldn’t care
So it was quite surprising that a judge like Norris ould most likely criticize somebody else’s dishes harshly presented his opinion prudently this tiood To be honest with you, I want to ask, ‘is this all?’ I’ that this is a coh Do you have any other motivations that I don’t know in your dish?”
“There’s nothing big in this dish I just wanted to show that langostino and onion can produce a very attractive co taste”
“Well, average custoes here can feel the freshness of what the coood dish, but it’s not suitable for the competition”
That was the kind of feedback that Norris gave to soes asked for the finalist’s opinion, but Norris went too far He even pointed out what the finalist had not noticed at all In sorow by pointing out his or her problees stood before Dobby and Eva At that moment, Norris looked at the dish they made with serious expressions
“Is it ravioli?”
“Yes, this is pineapple ravioli with coffee caviar”
At first glance, it ht sound like a ravioli stuffed with pineapple inside But it wasn’t
It was pineapple with the ravioli wrapper And as filled inside was ricotta cheese
Norris groaned when he saw the juiceravioli under it
‘This is very co’
Obviously, the Dobby pair wanted to show through this plating that they were fro ravioli wrapper with pineapple? Come to think of it, it wasn’t that difficult Any difference between the real and the fake was always
To find out if it was real or fake, the best was to put it into one’s mouth and try it
Norris picked up a spoonful of ravioli and coffee caviar and put it in his ood’
The combination itself was fresh Coffee and pineapple, plus syrup, which was far fro was it didn’t taste surprising at all He didn’t feel any eye-opening feelings when he tasted it To be honest, he just felt Dobby’s dish was creative That was all
“Oh…”
But if that was all Dobby’s dish could show, other judges wouldn’t have uttered such excla admiration
“The syrup is really appropriate here It diht out its heavy and thick taste So when it goes with ricotta cheese, they don’t disturb each other at all I’ive you 9 points”
“It was a dish that showed your skill and confidence rather than creativity Certainly, the Rose Island staff who caive you 8 points”
After that, the other two finished judging, and now the only judge who had to give his judgment was Norris He looked at Dobby for a while He coveted Dobby He was just amazed at how a sous chef like hi skills
But Norris did not score his dish He simply said what he liked and disliked about Dobby’s dish Actually, he refused to accept Michelin’s stars because he didn’t want his dish rated by others, so it would be ridiculous if he rated soood dish I enjoyed it”
Norris, who asked other participants long questions, ended his rating with such short comments But Dobby understood his point well
With a big smile, Dobby said with a nod, “Thank you”
“See you in the second round of the finals”
Having said that, Norris left the place French chefs watched Norris chatting with Dobby and co about his dish very carefully They didn’t feel jealous about the good ave hiht hurt French ht now, the judges’ rating of Dobby’s dish was 9 on average Even though all the French participants didn’t get as high marks as Dobby, at least one of them needed to because they didn’t want to be pushed and shoved by their foreign counterparts
Fortunately, it didn’t take long for so score 9 to appear
“Please save the pride of France, Enzo”
“Don’t flatter me so much It’s my son who came up with this recipe I just kept pace with him”
Enzo looked back at Theo with proud expressions
S at them, Bastien said with a nod, “You raised your son very well He’s becoreat cook”
“Thank you,” Theo replied with a sras wrapped in chocolate, added with banana and yuja crea was it tasted very fatty, but it was thefatty dish in the world
Enzo’s skills as shown in the dish could be obviously called the pride of France