Chapter 435 - Successful Conclusion (6) (1/2)
Chapter 435: Successful Conclusion (6)
“You are not serious about the nae?”
“Uh, ulish, but when it comes to Korean, it sounds a little like a curse”
“Then recoed
To be sure, he wanted to avoid Soft Tofu Choteurs ‘Choteurs’ really sounded like a curse in Korean, but Soft Tofu alone didn’t explain the uniqueness of their dish because it was not just the taste of the soft tofu dish that he confirive the kind of name that would superimpose the taste of several dishes on one plate
‘It’s more difficult to decide a name than to ive a name to the dish heat the coredients But it was rather corilled chicken, but it was also quite far from the trait of this dish
“Can you find anyher arms, Kaya looked at the plate they made
Min-joon smiled and tapped her on the shoulder
“You know better than me that we have not made any mistake”
“I know, but I wanted to hear from you that it’s perfect”
“It’s perfect If there is anything lacking in it, I would say the right na about the na her head, she smiled bitterly He quietly looked into the dish He felt like he was looking at his baby Chicken, soft tofu, and foie gras with bubbles looked very lovely
He was also conscious of the audience’s attention They did not admire the looks of their dish because it wasn’t ined
“Isn’t it strange?”
A young chef a the spectators uttered She was an Asian woman in her early 20s
A Jewish man with some wrinkles on his face looked at her and said, “What do you mean?”
“I ht about it, but I didn’t expect at all they would offer a blueprint for the change in the French cuisine world like that”
“Actually, that’s soht about As you know, French cuisine is like a big, sturdy castleti about any change”
“I like your description of it as a castle I think you’re right The wall is broken by stones thrown fro to destroy it from inside on purpose”
“Thanks to the pair, I think I’ to have some fun in my late life,” said the Jewish man with a smile
The French chefs were both worried and excited about this ‘situation’ It was clear that a change that they had never experienced in the French cuisine world would coht that the French cuisine should not be left as it was Their consciousness itself would eventually bring about a revolution in French cuisine The names Min-joon and Kaya would reered the revolution that shook the gastronomic world “How can I cook like theave no reply for a e at thatlike Kaya or Min-joon at all Maybe it was because he didn’t want to be jealous, or because he got too old to be conscious of competition
But was it because the Asian wo the pair She recognized their talent and wanted to catch up with thee that he had to discover his passion, lost a long tio, in this Asian woman’s eyes
“I think the pair ree”
“Then you can do your best Then, you’re going to have at least one thing in common with the pair”
“Well, your advice is not helpful at all”
“Advice is always like that The thing is how you cantrue and convincing”
She shrugged at his tepid response then looked back at Min-joon and Kaya
The pair were great She had no choice but to adreat? At that young age, when they couldn’t even get a good idea of their own culinary perspective, they shook the French cuisine world
The pair hurt the pride and stubbornness of the French chefs After standing tall in the French cuisine world, the pair ht to Min-joon and Kaya
“Do you think you have done it perfectly?”
“Yeah, I think so”
“I’ve heard what you explained about this dish I have also sized it up because I have been watching you cooking for some time”
“Would you like to try it now?”
Sophie alestion Actually, she wanted to put it in her ht now, but she could not because she was one of the judges