Shokuki: Start with an izakaya and make everyone cry

In Zhang Fan's original world.

There is a world-wide authoritative food guide organization. Restaurants that are starred by it often have a booming business and are filled with diners!

In the world of "Spirit of the Shouting Halberd", the same type of organization also exists!

WGO

This is a world-class gastronomic association.

Because the concept of "food is supreme" has been deeply imprinted in people's hearts.

Therefore, the importance, authority and influence of the WGO Food Organization are actually incomparable to the Michelin Food Guide in the world before Zhang Fan!

Um!

For now.

WGO, for any gourmet restaurant in the world, the highest rating is only three stars.

But the leap from zero to one star, from one star to two stars, and from two stars to three stars is often a deep gap.

If the restaurants run by many chefs can be awarded the lowest level of one star by the WGO Food Organization in their lifetime, they will be able to achieve great success!

Even after Totsuki graduated, Shinomiya Kojiro, the first neon native in France to receive the "Order of Prussia", the SHINO French restaurant he currently runs is only a two-star level!

One can imagine.

How valuable is the three stars of the WGO Food Organization?

On the other hand, if a restaurant is well-known and makes a lot of money, but once it loses its star rating, it will probably close down!

…

Per year.

The WGO Food Organization will send a group of "food spies".

Their mission is to explore and evaluate gourmet restaurants around the world, and these people are collectively called "executives."

Generally speaking, out of fairness and the possibility of secret operations, when an executive evaluates a restaurant, he will first conceal his identity and conduct the evaluation quietly as an ordinary diner!

but.

Nothing is absolute.

There are also some executives.

Your identity will be revealed directly and you will be given a review!

However, no matter what the process is, their evaluation standards are absolutely strict.

It doesn’t mean that the chef can get a star rating just because the presentation, taste, texture, heat control, etc. of the dishes he cooks meet their requirements!

It also includes the quality of ingredients, the restaurant's profit and dining environment, the service level and cultivation of employees, the restaurant's unique features, innovation and creativity, the price and cost-effectiveness of the dishes, and many other standards!

To sum up the above.

WGO's selection criteria are absolutely comprehensive.

These standards are designed to ensure that diners can enjoy high-quality food and service in star-rated restaurants!

It is precisely because the WGO's selection criteria are too rigorous and it has gathered a group of outstanding executives that it is the most authoritative food organization in the world!

…

"Without further ado."

"I'm going to try the food provided by your restaurant first!"

After saying that, Anne stopped at the plate of golden and tender foie gras on the dining table.

Foie gras, which means Foie Gras in French

Stewing is Saute, so usually in French restaurants, the appetizers you can see often include "Foie Gras Saute"

Although Anne, as an executive, was tired of eating dishes like foie gras in her life.

But the foie gras fried with Mokuchien fruit in front of me is somewhat different, and it feels like some more ingredients have been added to it.

Therefore, without looking at it carefully, she cut a small piece of foie gras with a knife and fork and began to taste it slowly.

Brown!

exquisite!

Smooth!

More importantly, there is the feeling that the foie gras itself melts in your mouth!

Only when heated to 35 degrees Celsius does the internal fat of foie gras begin to melt.

And although foie gras is as delicate and smooth as butter, it has tendons and meridians hidden inside, and all of them need to be picked out before frying.

The processing steps are very cumbersome, no less than processing bird's nests, so it also tests the chef's skills!

After some frying, the taste of foie gras itself is not as greasy as a kind of meat. Instead, paired with caramel apples made with butter and brown sugar, it becomes even more fragrant!

As one of the three most popular delicacies in the world, foie gras only needs to be carefully fried over low heat to increase your appetite!

What's more, the Kukuchien fruit is paired with caramel apples and black vinegar sauce.

So much so that Anne couldn't help but want to exclaim with this particularly delicate and fragrant taste and texture.

…

"good."

"This foie gras."

"You are using the most traditional method."

"On the surface, foie gras is the most important ingredient, but the apples, caramel and balsamic sauce also play a role that cannot be underestimated!"

"The first is the Red Fuji apple, which is 9 to 11 percent simple sugars and has a dense flesh that's sweeter and crisper than many other apple varieties."

“Therefore, the salty aroma of foie gras and foie gras can neutralize each other to achieve a sweet and palatable effect.”

"At the same time, the fresh apple flavor can also improve the taste of foie gras, making the whole dish more delicious."

“Then, it’s caramel and vinaigrette.”

"When the sugar boils to amber color, quickly pour in the apple pieces and fry until both sides are slightly brown, so that the apples can fully absorb the aroma of caramel."

"As for."

“Making Balsamic Sauce.”

"You mix it with 13 spices including red wine vinegar, olive oil, honey and black pepper."

"In general, this foie gras can really taste the richness of foie gras, the sweetness of apples and the crispiness of caramel."

“Finally, paired with the sweet and sour taste of black vinegar sauce, the taste of this foie gras dish is particularly distinct, and the various ingredients can be coordinated with the foie gras!”

Swallowed.

Anne, started in front of Mujiuzhi Yuanguo.

Every detail and preparation method of her foie gras dish is analyzed one by one!

…

To know.

The choice of foie gras is simply abnormal to the extreme!

First, the geese were born in the spring season, and then started to be "crammed" with feed mixed with wheat, corn, fat and salt.

Fill at least 1 kg of feed every day for at least 1 month.

Until the end, when the goose liver is stretched to a weight of between 700 and 1000 grams, it is considered to have reached the qualified standard!

If we make an analogy, foie gras is as precious as shark's fin and sea cucumber in Chinese food, or even worse!

Therefore, some people often joke:

Goose liver!

More expensive than the goose itself!

Obviously, this famous dish of foie gras has pushed the so-called "romance" of French cuisine to an unprecedented extreme.

but.

Delicious foie gras.

It seems that this is not enough to satisfy the first-class executive of the WGO Food Organization!