Chapter 432 - Accepting Defeat in Style (3) (2/2)

During the Paris cooking contest, the chefs in the Paris branch learned a new fact about the Min-joon pair He was usually checking, , but at the most important moments, he always followed his mood, which was also the same with Kaya

Honestly, it seemed to the at all

A dish without redients? Of course, there were such dishes as fried rice and stew In other words, it was good for ho, but it was not suitable for a dish to be presented at the cooking contest

Of course, Min-joon and Kaya knew it And they didn’t intend to make simple home food

They devised the concept and recipe, but they felt rather vague about its specific details

“Hey, isn’t it because you have so redients at all?”

“That’s a very philosophical question”

“It’s a philosophical question, but answer it non-philosophically I hate philosophy”

“Uh, honestly, this is a very difficult proble to ive the iht?”

“Yeah”

“Then, let’s think about why and how you get the iredient when you eat French cuisine”

“Because it’s sih she found it difficult to sort out her thoughts He asked again, looking at her, “Simple?”

“As you know, French dishes are like that They just cook the redients in their own recipe and then serve it with sauce That’s it”

“And the ht No redients they use, they think the meat is the main no matter how small it is in the dish”

“So, do you want to think outside the box right now?”

“Hey, it’s ed in a heated discussion like that

After all, Adrian, a chef at the Paris branch, stopped co and left

Min-joon redient”

“So?”

“Let er is deterht? It doesn’t er What er has chicken patty or beef patty in it ”

“Right”

“Noe’re thinking of reer But you know “A haer without patties is actually an unfinished product”

“It’s terrible just to think about it So, what’s the alternative?”

“You can’t remove the meat patty But at the saredient We can think of the alternative in tays Reduce the aredients ”

“Well, it’s not our style to reduce it”

“More precisely, it’s not a modern culinary style”

When the quality of hter problems, they tended to put more emphasis on the taste of the sauce But in modern times, when they supply quality meat stably, people tend to think it was a sophisticated and luxurious dish to bring out the taste of the reed with that opinion They didn’t have to kill an existing good taste in order to bring out another taste because they thought it was a chef’s job to bring out all the tastes and harmonize them perfectly

So, Min-joon said in a low voice, “You make a patty in a way that they don’t feel it’s a patty”

“How?”

“Let’s crush the patty The taste will remain the same, but you can’t see it In that case, the real taste coredients, not the patty”

With his eyes sparkling, he said, “Let’s er without patties”

Kaya was silent for afor her to s her arms

“Okay, let’s do it”

Theirexperiences