"Ding dong!"
"Successfully signed in once!"
"Ding dong!"
"Obtained Ultra-light Non-stick Pan * 1, new recipe omurice, 5 catties of silken Tofu, 20 catties of a5 grade beef!"
Today's sign-in rewards were a bit meager.
The new recipe omurice and silken Tofu were not worth Sosuke's attention.
However, a5 grade beef, being of the highest quality, is quite rare on the market and often expensive, but 20 catties is a bit too little.
Of course.
The highlight was the ultra-light non-stick pan.
Despite the literal meaning of "ultra-light," it weighed 5.2 catties, had a diameter of 28cm, and a depth of 6.5cm.
Its material was an iron alloy + PTFE coating, allowing it to fry eggs and milk pancakes without oil, and it was incredibly smooth, completely non-stick.
It was no exaggeration to say that eggs could freely swim in the pan without oil.
At the same time, because the pan's coating was made of PEFE, the cooking temperature had to be controlled below 260 degrees Celsius.
However, the smoke point of most cooking oils rarely exceeds this temperature.
"Ding dong!"
"New task issued."
"Host, please ensure the Izakaya's customer traffic reaches over 80 people within 24 hours. Rewards will be granted upon task completion!"
"Over 80 people?"
"The difficulty isn't very high!"
Sosuke was momentarily stunned, completely unconcerned about this new task.
After a busy night, he simply washed up a bit and then immediately fell asleep!
With that, the Izakaya closed!
...
On the way back to Totsuki Academy.
Sitting in the car, Erina kept looking out the window, admiring the scenery along the way.
"Hmph!"
"What a big fool!"
After saying that, she slightly came back to her senses, pouting as she took a still-warm Mille-feuille from a beautiful box and took a big bite.
It seemed Erina wanted to vent her emotions this way!
"Huh?"
"The taste... how could it be like this?"
Unexpectedly, after eating the Mille-feuille, Erina was instantly stunned!
She couldn't count how many layers of pastry this Mille-feuille had.
But each layer of pastry had a different flavor; some might be saltier, some might be sweeter, but no matter which layer, it brought her a completely new taste experience!
Taking a bite, her mouth was filled with fragrance, and the texture was indescribable.
Each layer of pastry was wrapped around a savory filling, and biting down with a little force would produce a crisp "crunch, crunch" sound.
The rich aroma of green onions, wheat, oil, eggs, and various sauces mixed together, rapidly spread from every part of her tongue in an instant.
At this moment, no matter how many negative emotions she had, they eventually dissipated with the fragrance of the Mille-feuille!
"My Lady!"
"You really like the dishes Sosuke makes!"
Seeing Erina's eyes sparkling, as if she was satisfied with the Mille-feuille in front of her, Hisako, who was beside her, couldn't help but chuckle.
"Hmph!"
"I don't like it at all!"
After saying that, Erina quickly opened her mouth wide again and took another bite of the Mille-feuille!
...
French cuisine.
Perhaps the biggest difference from Chinese cuisine is the separate serving system!
Although the menu writing and categorization may vary in each French restaurant, the structure of French dishes generally consists of these three items:
Appetizer!
Main course!
Dessert!
When eating French cuisine, one dish is usually served only after the previous one has been eaten.
Aperitif, appetizer, main course, dessert, coffee, and sometimes a cheese course at the end.
Most aperitifs are sweet and sour wines, while appetizers are cold dishes, soups, or salads.
The main course must be meat, served with a bit of starch, and desserts vary by restaurant!
Different regions.
Specialties are definitely different.
This is true for Chinese cuisine, and it is also true for French cuisine.
For example, in the Bordeaux region, duck offal and confit duck are more common, while in Alsace, which is close to Germany, there is delicious roasted pork knuckle with sauerkraut.
Coastal cities are certainly dominated by seafood.
Of course, many modern French restaurants now focus on creativity in their dishes, so it's hard to distinguish them by ingredients anymore!
...
Time.
It was around nine in the morning.
On this bustling gourmet street, a prominent figure, unexpected by all chefs, suddenly arrived!
"Spring Fruit Pavilion!"
"This Western-style restaurant truly hasn't changed at all!"
Annie, standing outside the door, was dressed somewhat simply and plainly, but her demeanor was extraordinary. She held a thick book titled "THE BOOK."
Then, she pushed open the exquisite glass door.
In an instant, the elegant and tidy interior of Chun Guo Ting Restaurant was deeply imprinted in her eyes.
And the owner of this restaurant, Sonoka, had long been waiting. Upon seeing her finally enter Spring Fruit Pavilion, she quickly went to greet her personally.
"Executive Officer, you must have had a tiring journey!"
"Knowing you would be inspecting Spring Fruit Pavilion today, I prepared three dishes in advance: foie gras, oysters, and roasted salmon with creamy white sauce."
After speaking, Sonoka quickly led Annie to a luxurious private room.
Looking closely.
Under the dazzling lights.
The dining table in this private room presented a unique charm.
Moreover, it was clear that the shape and size of this dining table were meticulously designed to accommodate the needs of this WGO Gourmet Organization First-Class Executive Officer!
The tabletop was wide and heavy, made of high-quality solid wood.
After careful polishing and waxing, it looked as smooth as a mirror and had an extraordinary texture.
At the same time.
The table legs.
Also featured a French curved design.
Appearing more elegant and opulent, giving a unique visual enjoyment.
The dining table was also adorned with exquisite Western tableware and utensils. The porcelain was as pure white as snow, intricately painted with beautiful patterns, inspiring awe with its delicate elegance.
Even an inconspicuous napkin was folded into the shape of a flower, possessing a distinct beauty!
Then.
In the center of the dining table.
A bouquet of vibrant roses rested quietly there.
The roses emitted a faint fragrance, and paired with the candlesticks on the table, they had already become a beautiful sight!
Evidently, in order to leave a good impression on this Executive Officer, Sonoka spared no expense to make every detail of the private room exceptionally exquisite.
"Mujiuzhi."
"It's clear."
"You are very dedicated to the matter of aiming for a two-star restaurant!"
Annie sat down gracefully and properly, then looked at Sonoka, who was standing beside her, and said faintly.
"Yes."
"To elevate the restaurant to a two-star level."
"That is the thing I, Mujiuzhi, most want to achieve right now!"
Sonoka did not hide anything, speaking truthfully in front of Annie.
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