gourmet food

Chapter 763 Loud Slap
"Oh my god, my god, is this really kimchi? How come it tastes so refreshing, crisp and tender? The texture and taste are simply in a very balanced state."

"That's not all. Have you noticed that after eating this, you want to eat other things? What does this mean? It stimulates our taste buds and opens up our appetite."

"I really can't believe it. Is this really kimchi? Aren't the kimchi I've seen before always the greasy, red ones with a lot of chili peppers on them? Isn't that Korean kimchi?"

"It's incredible, incredible. I've eaten in so many high-end restaurants, and there's no dish that can whet my appetite more than this one. I can't believe it. It's so delicious."

Without exception, all the Michelin reviewers who tasted this kimchi unanimously praised it, including Adolf. Although he did not speak, his expression was very surprised and surprised.

"This kimchi came out the day before yesterday. The quantity in the store is very small. You need to draw a lottery to try it. The customers' response is very good. What do you think?"

Leon saw that Adolf's serious expression relaxed slightly, and it seemed that he was no longer so wary. Leon asked in due course.

"Hmm~! It's really good. This is the first time I've tasted such a refreshing and refined taste. I can't believe it's kimchi?
Is this really kimchi?From Sichuan?Not the Korean kind? "

This was the first time Adolf knew that China's Sichuan also had kimchi, and this appearance seemed to dazzle the audience. As soon as he finished speaking, the picture on the main screen changed.

Huh~?

Is this an introduction to this dish?
Everyone looked at the screen, and Qi Tiantian told everyone that in order to let everyone know more about the dishes, Boss Chu specially created a brief introduction for everyone to understand.

While tasting the delicious food, you can clearly understand the story behind the dish, how to make it, etc.

This is a method of cultural communication and is more suitable for such an environment.

Because the meal time of such a set meal is generally about 2-3 hours, the interval between serving each dish is a bit long, so during this period, we can let everyone know more about the dishes.

This can deepen the impression of the guests and add some topics when chatting in the future.

Pickles from Auntie’s feast?

So that’s it, it’s really extraordinary!

After reading the introduction, everyone had a new understanding of kimchi, especially its inheritance and historical stories, which really allowed everyone to see the extraordinaryness of Sichuan cuisine.

"The scores from both judges have come out, let's see what they gave them?"

After tasting the kimchi, the judges on both sides began to give scores one after another. The judges on the Black Pearl side were the first to finish, and everyone gave the highest score of 10 points.

However, Michelin's scoring steps were not consistent, and they all gave their scores within 5 minutes. Surprisingly, all of them also gave a 10 points.

"Oh my god, this is incredible. Both sides gave full marks. This first dish got full marks, and it was an ordinary-looking kimchi. Can you believe it?
So let our reviewers tell us why they gave it such a high score? "

Qi Tiantian's words immediately brought thunderous applause from the audience. Everyone wanted to hear the opinions of experts.

At first, everyone thought that Black Pearl's behavior of giving full marks was a kind of traditional culture, and it was to give face to the restaurant and Boss Chu.

After all, there is a saying of a good start, and this is just a simple kimchi. Wouldn’t it be too much to give it full marks?
But when the people at Michelin also gave it a perfect score, everyone began to become more confused and began to re-examine this ordinary kimchi.

Michelin claims that its standards are universal and its review is very strict. Since it gave it a perfect score, there must be a deep-seated reason.

So everyone wants to know why?
Qi Tiantian first invited Michelin to give an explanation, and Adolf did his part and stood up first and said: "This dish is the most unique first dish I have ever tasted.

I couldn't imagine that it could be a kind of kimchi, a kind of kimchi from Sichuan, and it actually has such a history, which made me very amazed.

But I give full marks because its texture and taste are simply impeccable. As a first course, it has completely whetted my appetite and made me look forward to the following dishes.

Isn’t this exactly what a starter needs to have?
It is no exaggeration to say that this simple-looking kimchi has conquered my taste buds. It is very good and I like it very much. "

Adolf said a lot, and his comments were very accurate, but he spoke in French, and Zhang Jiajia was very good at translating and translated it very accurately.

Adolf's comments were unanimously applauded by other team members. When the host asked if anyone else needed to add explanations, no one stood up anymore.

Next it was Black Pearl's turn, and Liang Haotian picked up the microphone without hesitation and said confidently and gracefully: "First of all, this kimchi is indeed something extraordinary.

We have always known that Sichuan's kimchi is very famous, and many famous dishes are closely related to kimchi.

Just like fish-flavored shredded pork, you can't get that fish-flavored flavor without pickled peppers. I won't repeat many other dishes one by one.

Strictly speaking, today's kimchi is a diving kimchi, a type of Sichuan kimchi. It is relatively easy to make and takes very little time. You can often eat it in one night.

But the kimchi made by Yipin not only has a great breakthrough in taste, but it should also be related to the spices added during production.

In addition, the taste is also very good, which has a lot to do with the production method.

The most important thing is that in such a set menu, appetizers are a very important item, which can allow guests to completely release their taste buds and let the temptation of delicious food penetrate deep into their hearts. "

Liang Haotian's review is also very comprehensive, especially the extraordinary production of kimchi, which has its own unique aspects in spices and techniques.

Only those who have in-depth research on Chinese cuisine can understand this clearly, and it also lets everyone know how extraordinary this kimchi is.

"Thanks to both parties for their comments on this dish, and we also congratulate Yipin on a good start, as the first dish received a perfect score.

Now we are looking forward to the second dish, what kind of dish will it be? "

After Qi Tiantian's words received warm applause, he stepped down and waited. Not long after, the second dish was served.

What people didn't expect was that the second dish was the same among the three set meals, it was a soup dish.

Fish maw stewed pork breast!
This dish started to be made near noon, and now it has just come out of the pot and is served immediately.

"Pork breast stewed with fish maw steamed using ancient methods. It takes 8 hours. Please try it."

After the dish was served, the waiters told everyone the name of the dish, how to make it and the time of making it, which made everyone exclaim.

8 hours.
There is a small blue and white cup in front of everyone. The style is very beautiful, and the pattern is very graceful.

After opening the lid, a fragrant and natural smell hits your nostrils, making people feel very refreshing, as if there is a spring breeze blowing in it.

The main screen thoughtfully displays the preparation information of this dish, letting everyone know that this is a clear soup dish that is used to clear the mouth.

The aroma of porcini mushrooms fills the entire soup, which is delicious but not overpowering. The fish maw has been steamed for a long time to achieve the best taste.

A light bite and a spoonful of clear soup will wake up the whole brain and even warm the stomach.

"It smells so good. This soup is delicious. It's not greasy at all. It tastes very light, but it's very fragrant."

"It's really delicious. Unfortunately, this small cup is a little too small. I feel like I can drink ten cups without any problem!"

"I feel so good after drinking it. It feels warm in my stomach, and it feels very cozy."

The guests all expressed their praise. This dish gave everyone a very different experience. The biggest feeling was warmth.

Both Michelin and Black Pearl also rated it highly, especially the use of porcini mushrooms as the finishing touch in this dish, which elevated the flavor to a new level.

Not surprisingly, this dish still received full marks from both parties, making people look forward to the next dish even more.

“Black truffle seabass bread, please try it!”

The waiters brought the third dish, which surprised and confused everyone.

Because this dish looks like a very typical Western food dish, what is surprising is that this dish looks so exquisite that it makes people reluctant to eat it.

There was a piece of bread lying quietly on the plate, but it was a little different from what you usually see. It was not the kind of glossy bread.

Because on the cut surface of the bread, you can clearly see a lot of fish tissue in the middle, and its color is whiter than the color of the bread.

What's amazing is that the fish meat is properly distributed on the bread, and a sea bass is not directly put into the bread and grilled.

It seems that the sea bass meat should be cut into long strips first, and then scattered in the bread. After baking, the fish meat will be closely adhered to the bread.

This way the fish and bread will taste intertwined, and the aroma of the fish will be released to the maximum extent during the baking process.

At the same time, it can make the taste better when tasting, and it is even convenient to use a knife and fork without worrying about breaking the fish.

This kind of design is simply amazing, and the difficulty of doing so is currently only known to these reviewers, and it is not something that ordinary people can do.

This dish is also available in three set menus, especially the couple's set. The black truffle sauce is designed in a heart shape and sprinkled with some chopped nuts. It looks very warm.

The presentation of the other two set meals is also different. It can be seen on the main screen that Yipin is indeed cooking food with heart. From this detail, we can see the degree of Chu Yunfeng's heart.

"It's so delicious. This bread is so fragrant. How can there be such delicious bread? I feel like all the bread I've eaten before is fake!"

"It's so delicious that I almost want to cry. The texture of this bread is almost explosive, especially the soft and glutinous texture of the fish, combined with the unique fragrance, it's incredible!"

"If this bread were available for sale, I would want to eat one every day. This is only one piece, which is not enough. Boss Chu, you are so cruel."

The guests all liked this bread very much, and after it was paired with black truffle sauce, the taste seemed to be even more sublimated. There were many compliments in the hall.

The judges of Black Pearl seemed to be relatively calm. Everyone started communicating with each other frequently and nodded from time to time.

Michelin, on the other hand, seemed a little uneasy. Two reviewers actually started to argue, seeming to be discussing the issue of this sea bass?

Is there something wrong with this bass?

Adolf's state at this time was a bit confusing. Unlike everyone else, half of the bread was left on most people's dinner plates at this time, while some had already been wiped out.

But Adolf only eliminated 1/10 of the appearance here, so there are so many left?
Could it be that this bread is not to his liking?

But why did he cut it bit by bit with the knife?

Judging from his serious expression, he seems to have a trace of cherishment?
From the way he carefully put a small piece of bread into his mouth with a fork and tasted it carefully with his eyes closed, it was clear that he was really reluctant to eat this bread!

Not so much, right?

Adolf has tasted a lot of delicious food, and bread dishes are common foods in the West, with a variety of recipes and flavors.

Not to mention the specialty breads made in high-end restaurants. Adolf must have tasted them countless times, right?

Does this bread really have its own unique side?

“He has made this seabass bread once before in the store, but the method was different from this time. That time, the whole fish was put in and baked.

And this sea bass seems to be very simple! "

Leon was not much better than Adolf. There was a lot of bread left on his plate, and he was also tasting it in small bites.

It seems that there is some confusion in my heart. This bread is too little. If you don’t eat it in small bites, it will be gone soon! ! !

"It's indeed different from the photos you sent. It must have been improved later. I didn't expect this chef to be so good. The creativity of the dishes comes easily and the craftsmanship is amazing. It's really amazing.

And this sea bass, hmm~!

You are right, this sea bass is indeed extraordinary. Sea bass with such quality is definitely not from China. It should only be found in Monaco. "

Adolf's judgment was agreed by Leon, and he immediately replied: "Indeed, the fragrance and taste of this sea bass seem to only come from that one place.

But it's strange. I stayed in the store for two days and I didn't seem to see any foreign ingredients delivered to the store? "

Although Leon agreed with Adolf's judgment, he felt that there seemed to be a problem here.

"No need to doubt it. It should have been delivered when you were away, or it might have just been delivered this afternoon. Such quality cannot be hidden from my tongue.
Also, this black truffle seems to be very unusual. Only France can have such top quality and taste.

Huh~?Why hasn’t the introduction to this dish been posted? "

Adolf was very confused. The first two dishes had introductions, which also introduced the types and origins of the ingredients, but this dish has not been released yet.

Originally, I wanted to confirm my judgment, but what is strange is that the introduction has not been released yet, but the host invited everyone to comment on this dish first.

When Adolf confidently pointed out the origin of the sea bass and black truffle, he did not expect that after the review was over, the introduction on the big screen gave him a loud slap in the face.
(End of this chapter)