Chapter 391 - Thieves Who Stole France (3) (1/2)
Chapter 391: Thieves Who Stole France (3)
In a nore at all even if his new task was more difficult than usual because one could reinterpret so of the subject in question However, he did not understand French cuisine very well Although the cooking sections of Rose Island resembled an Italian kitchen a lot, the dishes they served often transcended nationalities
However, Kaya was a bit different In the rew up, she could taste various cuisines of many countries, but they were literally ‘market food’ Even so, that was no problem Min-joon made up for what Kaya lacked, and Kaya made up for what he lacked Because they made up for what each other lacked, the pair enjoyed a better synergy effect than anyone else in this contest
He said, “Well, I’redients in a coe French cuisine in a coras is the first thing that coredients But they won’t find foie gras so fresh no matter how you do it There are no western restaurants that don’t serve foie gras, and they are also localized in their oay”
“Then, would it be better to change French cuisine rather than French ingredients?”
“No What I ras that we are all faras is a steak style”
“How about using foie gras but not using it as theit ras?”
Min-joon nodded But she got confused As far as the taste of foie gras was concerned, she was confident she could coes, but the probleht of it
“I don’t kno open-ras that they are so faourras was the pride of the French They could never give up on that cuisine, although eese and ducks too ourourras served not as main They even complained about how the chefs could think of such a precious and delicious ingredient as a minor dish And coourmet world
Min-joon fully understood Kaya’s worries No ive high ood
“You’re right Making foie gras is certainly very risky It’s hard to overco our dish delicious in an ordinary way”
Kaya didn’t say anything She looked into his eyes instead And she read what he was thinking She felt what he was thinking was not much different fro, “You and I are so stupid, right?”
“Don’t you feel coht soht they could h they felt their task was, the more attractive they felt it by nature
“Okay, how are you going to ht??”
“I think so Let’s focus on the fat of the foie gras Considering that the French chefs are judges, we should ras even if we do notfactor as a chef if you can’t do it regardless of who the judges are”
“I’ to deep-fry the chicken skin and set it under the bowl, then let ras on top of it, and the patty s on top… Oh, I think I have to ood if the sauce is sweet How about just putting soras on the pan, then scraping it ine for the sauce?”
“Wine sauce would go well, but it isn’t fresh”
“Jelly is your specialty, isn’t it?”
“You want ras and patties would have enough juice, but he thought he neededscore, it’s ht, but he didn’t like it
“Shall I put some citrus foam on it?”
“Not air, but foam? Wouldn’t it be too thick?”
“Well, I have to adjust its thickness properly You only need to put it in just enough to remove the fatty taste”
“If that’s the case, I think li to add herbs when you grill foie gras?”
“It would be better to add rosemary”
“I think roseuess it’s okay because other combinations are fresh”
Kaya nodded
Nor up with the recipe idea in less than half the time than other chefs spent, this tih theme for the errors and corrections After discussing with her some time, he finally saw a new systerilled dish with chicken thigh patty, fried chicken skin, and foie gras is 9 points!]
‘Good! The cooking score is perfect’
Recently, he was generous about the cooking score In the past, he felt like he achieved so only when he had 9, but these days, he was often satisfied with 8 Of course, it was not because he compromised with reality It was because he felt clearly these days that he could not rate the value of dishes with cooking scores
“Do you want to add or ?”
“I don’t know If we have more time, I can check, but we only have an hour”