Chapter 392 - Thieves Who Stole France (4) (2/2)

“I personally thought that you would express soe of the characteristics of your Han restaurant, but I don’t knohat to say about this”

“I wanted to get rid of your prejudice like that Many people think that they won’t be able to feel the French sentih I was not born in France, I have lots of old memories of France I’e to me at all to express the French senties nodded for a mon countries were inevitably subject to soht not think that it was discrimination, it could be completely different from Paulo’s point of view

“Then let us try your dish”

The judges cut the flesh of the cods The combination of fish and meat Honestly, it was one of the most difficult tasks because the smell of fish and that of meat were difficult to match Maybe that hy the Han pair chose cod because there was hardly any characteristic sh it was a fish hite flesh

Norris put it in his u sauce The fluffy texture of the potato and the tender beef was nicely balanced with the well-cooked cod And the scent of ragu sauce on it was very fresh When they ate it with croquettes, they had a different taste The outer surface, which wasu sauce

‘Well, this kind of cooking can look shabby…’

When even it was plated according to the shape of the bowl and the arrangement of cod, the dish looked like a luxurious dish rather than a coes seemed to have been impressed by the Han pair’s dish

“Since there are soto this coe here,” Norris said in a calm voice And he didn’t say ees always talked about Of course, it ht be a different story if they include the participants of the preliminary rounds until now, but the skills of the chefs who advanced to the final round made it difficult for the skills Now, they were evaluating the dishes of the top 16 pairs a those skilled As such, they didn’t need any further explanation about these finalists’ co and their dishes

However, Paulo wasn’t excited about Norris’s praise He knew that Norris’ coenuine, but his rivals who had to co for hiht this would be a tough fight when I heard that Enzo and Theo would take part in this contest…’

Min-joon and Kaya’s cooking at the last tournaave him a wake-up call In the case of the Enzo and Theo pair, and especially in the case of Enzo with decades of experience, he didn’t think it strange at all when the judges extolled their dish But Min-joon and Kaya were chefs younger than him One of the in the kitchen

To be honest, it was surprising to Paulo that Min-joon and Kaya showed such fantastic skills in this contest That hen he first recognized them, he couldn’t even dare to speak to them

He reflected on hie when they are showing such excellent skills?’ Because of that frustration, he didn’t feel like speaking to them

‘I can’t hurt my pride as a French chef’

After all, he was French So, he didn’t want to see this cooking contest being outshone by the chefs who caht heart

But after the judges talked with the pair, the average score they gave hiined that the harht out so exquisitely Their feedback was very good, but when he thought about the last tournah for the pair to overwhel was that the Min-joon and Kaya pair was up for their evaluation right after Paulo’s pair When the judges approached their kitchen counter countertop, Paulo saw thereat expectations for their dish Was their dish so great? He was very envious of the judges who could try their dish, and at the same ties’ expectations like that

“Wow, you stacked the foie gras like a sandwich”

“Yes, that’s right What’s on the bottoras on top, then a patty hs on top of it”

“What are these jelly and air on top?”

“Well, I ar content, and as for this jelly, I scraped the fat of foie gras with red wine, then boiled it with sugar beforeit into jelly I think the sour taste froerine itself will et rid of the fatty taste of foie gras, it would have been better if you had used a tangerine or lear content Why did you use one with a high sugar content?”

“I didn’t want to deviate froras is not just fatty itself, but it’s the unique taste of that fat So, I thought that even if its unique taste is excessive, a chef should be able to express the excess itself attractively rather than cover it Me and Kaya see eye to eye on that point”

Norris nodded at his remarks As a chef himself, Noris was somewhat sympathetic to what he said At that moment, Sophie next to hiras part of a dish isn’t the preferred way in the gastronomic world these days”

“Yeah, I know it”

“If you knowingly ht have some reason Can you explain?”

“Well, I used a very large bowl”