The yearning for delicious food is probably a human instinct.
The preciousness of foie gras is equivalent to shark fin, sea cucumber, and bird's nest in the Heavenly Dynasty's cuisine.
Although it is said.
The liver of a goose is called foie gras.
But the world-renowned French foie gras is actually a fatty liver cultivated in a live goose.
Usually, this foie gras contains 60% fat, and when heated and cooked, as long as the temperature reaches 35℃, the internal fat will begin to melt.
Therefore.
When eaten.
It has that melt-in-your-mouth feeling.
…
Slice the foie gras.
Marinate it with some ingredients and red wine, then pan-fry it slowly in olive oil over low heat.
The tender foie gras is just right when pan-fried until the surface is golden brown and crispy, with a slight hint of char. When Chu Yang cuts open the inside of the foie gras, it is soft, tender, and sweet.
And the unique texture of foie gras is at its best at this moment!
Undoubtedly.
The French foie gras pan-fried by Shinomiya Kojiro is of very high quality.
Its texture is clearly visible, with small holes interspersed between them emitting a hissing hot steam, and the aftertaste is mellow and fragrant.
The top note of rich sauce stimulates the tip of the tongue, the middle note is the unique flavor of foie gras, and the aftertaste, when savored carefully, reveals a buttery milky taste.
Like this.
It makes people unable to stop, with an endless aftertaste!
That dense, delicate texture, a subtle balance of a little tenderness and a little crispness, is unmatched by other meats.
Perhaps.
Until this moment.
Chu Yang finally understood.
Why do the knowledgeable and picky French people regard foie gras as their most beloved delicacy!
…
Night fell.
This SHINO'S French restaurant was about to close.
Waiters in black uniforms began to shuttle between the tables, performing the final tidying up with professional yet elegant gestures.
On the trays in their hands, there were no longer feasts full of delicacies, but empty cups and silver utensils. Each gentle placement revealed respect and love for their work!
Back kitchen.
Chef Shinomiya and the assistant chefs.
Those busy figures gradually became sparse.
The flames of the stove were extinguished, leaving only one or two dim yellow lights illuminating the area.
And here in the dining area, the air always lingered with the intertwined aroma of vanilla, butter, and wine, which is the unique charm of French cuisine!
Foie gras!
Red wine!
The two are simply the best partners.
The mellowness of red wine and the softness of pan-fried foie gras complement each other.
That different yet complementary taste is a wonderful of each other's intoxicating flavors.
In fact, fatty foie gras is also rich in "glutamic acid," which has a sweet taste from the oil, so it has a particularly alluring aroma when heated.
This kind of aroma is indescribable.
Only when one is in it can one know its beauty.
…
"As expected."
"No wonder Shinomiya in the original work, after receiving the Prosper Montagné Medal, his cooking skills began to stagnate."
Opening his eyes, Chu Yang, who had come back to his senses, understood something and murmured to himself.
"People only respect what they have to pay for."
This sentence is probably well-proven in "THE·BOOK" that WGO publishes globally every year.
Hmm!
How to put it?
The WGO food organization is somewhat similar to the Michelin Guide in Chu Yang's previous world.
It rates restaurants based on various evaluation criteria, such as the quality of the ingredients, the skill level in preparing food and the fusion of flavors, the level of innovation, whether it is good value for money, and the cooking standard.
Moreover, the levels are divided into 1 star, 2 stars, and 3 stars.
The higher the star rating, the more excellent it represents, but it is very difficult to be rated 1 star by a WGO executive!
Many chefs spend their entire lives and still fall far short of the 1-star level.
…
First of all.
To be rated 1 star, one must certainly have very good ingredients and cooking skills, which is often very difficult.
And to be rated 2 stars or 3 stars, one also needs to provide excellent pairings, such as:
Good wine.
First-class service.
Elegant dining environment and exquisite tableware, etc.
This requires the restaurant to constantly invest a lot of manpower and material resources to maintain every year.
In the country of France, which is so strict about food, only more than 20 3-star restaurants are on the list each year.
Of course, being rated a star does not necessarily mean that one can rest easy for the rest of one's life.
According to the internal rules of the WGO food organization, 1-star and 2-star restaurants must undergo about 15 repeated evaluations by executives each year.
3-star restaurants have to undergo even more evaluations.
During the evaluation process, if there is a decline in standard, the entire restaurant will be mercilessly downgraded, or even lose its stars!
And restaurants included in the 3-star inspection scope can only finally obtain a 3-star rating after several years of inspection and consistently maintaining a certain level.
That is to say.
A 3-star restaurant means that it is a restaurant that will not make any mistakes.
After all, if a restaurant is downgraded.
It will severely affect its reputation and income.
Someone in the industry once calculated that for every star dropped, a restaurant's booking rate would drop by 25%.
Therefore, for some restaurants and chefs, being unfortunately downgraded by WGO is like facing the end of the world. Some excellent chefs even commit suicide because they cannot bear such a blow!
…
It can be seen.
How strict WGO's rating is.
And in addition to rating restaurants, chefs are also rated.
A 1-star chef has to put in a lot of effort to become a 2-star, and as for the highest level of 3-star chef… that is an insurmountable chasm.
Of course, if one can become a 3-star chef.
That means that in this world where food is respected, you can possess the highest honor and status.
This identity can even bring very considerable economic income!
…
Currently.
Shinomiya's SHINO'S restaurant is at a 1-star level.
And Chu Yang's purpose for appearing this time is naturally to inspect whether his restaurant meets the conditions to challenge for a 2-star rating.
"Dear guest. Thank you very much for choosing to visit our restaurant on this warm evening."
"But we are about to close, so please…"
Just then, a waiter suddenly came to Chu Yang's side, with a tired but warm smile on his face, and said softly.
"Hmm?"
"Closed?"
Chu Yang was stunned for a moment, then said solemnly: "Since that's the case, then let your Chef Shinomiya come out.
"I am Chu Yang, a WGO Executive Officer of the Second Class. I want to explain some things about this restaurant to him face to face."
"What?"
"You…you are a WGO Executive Officer?"
Hearing this, the waiter's face was filled with panic and astonishment.