gourmet restaurant

Chapter 619 F National Cuisine Special
The cruise ship was sailing on the sea, and Jiang Yang didn't know which country's waters it belonged to.

Today is the first session of the exchange meeting - F country field!

The World Cuisine Exchange Conference is not just a few people sitting together, you talk about your cooking experience, and I talk about my cooking ideas.

Since it is a cooking exchange meeting, it is natural to rely on actual cooking to speak.For a chef, a dish is the best communication.

Jiang Yang's understanding of this is, eat, eat, eat!
In fact, the gap is not that big, every game is to eat.Of course, if you want to communicate with the chef of a certain dish, it is also possible. This is a matter of mutual consent, and the organizer does not force it.

Every day there will be a different country display cuisine, so every day is a feast.

The venue is on the deck, a large deck, big enough to accommodate everyone.

Of course, the organizers have considered all aspects, including various ingredients, condiments, and kitchen utensils.

When Jiang Yang came to the deck, he acted alone, not with the other chefs in the same company.Because they didn't need to go with them, Yang Cheng didn't ask Jiang Yang to go with them.

Jiang Yang is also happy and relaxed, he is much more comfortable alone.

When he came to the deck, there were already many people waiting here, crowded.

There is also a huge curtain on the deck, on which are written about the origin, characteristics, culture and so on of F national cuisine.

No one stopped here to watch, but Jiang Yang was quite interested.

F national cuisine also has a long history. It is said that it can be traced back to the 15th century. Louis XIV also initiated a cooking competition.Until the seventeenth century, F national cuisine began to pursue excellence, making F national cuisine better and better.

Eating F national cuisine is also more particular, from the first dish to the last dish, the order is very particular.The order is: frozen appetizers, soup, hot appetizers, fish, main courses, hot dishes, cold dishes, sorbet, barbecue and salads, vegetables, desserts, savory dishes, and desserts.

In addition, country F is a country rich in wine, and all kinds of wine are produced in country F.For Chinese people, wine has been deeply involved in their lives.In addition to wine being used in cooking many F-country dishes, wine is also drunk with meals.Of course, wine is not something you can drink casually, and you should be particular about what wine you drink on any occasion.Even the wines drunk before and after meals are different, such as drinking light wine before meals; drinking white wine or glass wine when eating salads, soups and seafood; drinking red wine when eating meat; and drinking red wine after meals. drink a little brandy or rum

Jiang Yang couldn't help but smile after reading the introduction.There are so many things to pay attention to!

Speaking of exquisiteness, in fact, there are more exquisiteness in Chinese national cuisine, but now those exquisitenesses are no longer exquisite.

Jiang Yang came to the dining area, where there were long tables filled with all kinds of dishes, each of which looked extremely attractive.

Even the dining table on the side for everyone to sit and eat is the same as in a French restaurant.

What makes Jiang Yang feel happy is that although the layout here is similar to that of a Michelin restaurant, the order in which everyone eats does not follow the traditional order of F national dishes.

Basically, it was similar to what Jiang Yang saw in domestic cafeterias, and he took what he liked.

Occasionally, there are a few who insist on following the dining rules, but they are not eye-catching.

Jiang Yang was also polite, took a freshly fried steak, took a glass of red wine and found a corner to sit down.

As one of the representative dishes in Western food, steak is probably similar to mapo tofu and twice-cooked pork in Sichuan cuisine.

About some knowledge about steak, Meng Wanqiu had told Jiang Yang before that he also ate steak that Meng Wanqiu personally fried.

He wants to taste the difference in the steak cooked by this Michelin-level chef.

Do as the Romans do, and naturally respect other people's customs when eating F food, although Jiang Yang is still not used to using knives and forks.

Cut a piece of steak, which is the medium-rare steak Jiang Yang chose.There is no well-done steak here, the most cooked is medium rare.

In addition to medium-rare steaks, there are also medium-rare, medium-rare and medium-rare.

A medium rare steak was just lightly seared and had a blood red inside.It tastes not much different from raw meat, and most people cannot accept this level of steak.

Medium-rare steak is better than medium-rare, but it is cooked very raw.

The medium-rare steak has lost on the surface, but it is still a little raw inside.This kind of steak will have a juicy feeling when you eat it. Generally speaking, Westerners prefer this one.

The medium-rare is close to fully cooked, with only a small amount of blood red inside, and the taste is very good.

Jiang Yang took a bite, and the aroma of rosemary and the taste of salt flowed on the surface of the steak, while tender and juicy water flowed out from the inside.Although the taste of salt did not go deep into the steak, but chewing it carefully, it did not make people feel that the taste was uneven, but it was very delicious.

Not to mention this piece of steak, its fire control is extremely in place, and no extra conditions are used, so that the taste of the steak itself is also brought out to the fullest.

After eating a piece of steak, Jiang Yang didn't feel redundant.He took a sip of the red wine, which had a slightly bitter taste and a fruity aroma of grapes in the aftertaste.Although it is delicious, Jiang Yang shook his head, drinking is still not suitable for him.

After getting up and going to other areas, Jiang Yang looked for other dishes.

After walking around, Jiang Yang found that there were many kinds of dishes.There are both traditional and innovative dishes of Country F.

Caviar, black truffle, and F-country foie gras are all defined here.

Due to the expensive ingredients, the supply of these three delicacies is not unlimited. Except for the more supply of foie gras in country F, the supply of caviar and black truffle is relatively small.

Jiang Yang took two servings of foie gras, one was traditional pan-fried, and the other was a new molecular cuisine - cherry foie gras!
The surface of the pan-fried foie gras is slightly browned, and with the gorgeous presentation, it is quite appetizing at first glance.

As for the shape of cherry foie gras is different.The white plate contained foie gras in the shape of cherries. If you didn't look carefully, you would think it was just a plate of cherries.

Fuchsia surface, round cherry shape, and cherry stem.No matter from which point of view, it is a plate of "genuine" cherries.

However, this dish is not cherries, but foie gras.

Jiang Yang sat down, and he first tasted a mouthful of traditionally cooked foie gras.This dish gave him a very different feeling. In Jiang Yang's impression, the taste of the liver was a bit rusty and the taste was slightly bitter.

The taste of this foie gras subverted Jiang Yang's perception of liver. The taste of foie gras was delicate, which was different from the rustling taste, like some kind of pastry.The taste is thick and the flavor is unique.

After tasting this traditional foie gras, Jiang Yang looked at the cherry foie gras again.

(End of this chapter)