On the white porcelain plate, the slightly pink scallop flesh is on it, and the light sauce is in the scallops, and in the middle of the porcelain plate is a decoration made of bitter chrysanthemum.

Being able to smell the faint aroma of bitter chrysanthemum exudes a pleasing sensation to the eye.

It is somewhat similar to sashimi, but it is also very different.

Fuyumi Mizuhara put the dish on her tray and served it, and the audience gathered at this moment and watched quietly.

Finally, it was the turn of one of the most well-known players in this venue, Fuyumi Mizuhara.

In the past, she was the second seat of the Ten Masters of Yuanyue, and at the age of nearly thirty, her cooking skills reached the peak of her current position.

Fuyumi Mizuhara came to the examination table, put the dishes in her hands one by one in front of the judges, and smiled, "This is my dish, French scallops." ”

"French scallops. Koyamata looked at this scallop dish with crystal clear flesh and took a light breath, "The taste of bitter chrysanthemum is added with vinegar and black pepper, and the faint taste has a relaxing feeling, which makes this slightly simple dish a little more powerful." ”

"Then let's try this dish. Mr. Ishikawa gently stuck his fork on the scallop meat, then slowly put it in his mouth and chewed it.

"The tender scallop meat exudes the ultimate deliciousness under the bite of the teeth, and the power of vinegar and mustard directly surrounds the scallop meat, adding a different flavor to the scallop meat, and the seasoning salt, you use not ordinary salt, but sea salt. Mr. Ishikawa said with a happy face.

"Yes, sea salt can be perfectly matched with this seafood ingredient without destroying the power of seafood. Fuyumi Mizuhara nodded.

"Not only that, but the sweet and sour caper buds enrich the freshness of the scallops, and the sourness of the lemon enhances the umami of the scallops. Mr. Aoyama said.

"The bitter chrysanthemum in the porcelain plate is not only a decoration, but also the feeling in the mouth and nose is like a double stimulation, making the taste of the scallop constantly beating in the taste buds. "The essence of French cuisine is evident in this dish, which is one of the classic appetizers." ”

"A variety of auxiliary ingredients make the umami of the scallop highlighted, and this umami is not so stimulating, but slowly spreads in the mouth. ”

"It makes you feel like you're on a French beach and feel the French culture. ”

"The subtle sense of excitement makes the scallops even more elegant. ”

The judges' praise was higher than any previous one, which let the audience know that Suwon Fuyumi's dishes must be very satisfying to the audience.

"Let's do it, then. Several scrutinizers glanced at each other.

In the anticipation of the audience, the score evaluation of Fuyumi Mizuhara finally came out in the hands of the five judges.

"95 points. "Each examiner gave a score of 19, which means that Fuyumi Mizuhara is just one point behind each examiner.

This rare high score directly made the atmosphere of the scene hot.

Having such a high score all of a sudden made the rest of the contestants breathe a sigh of relief, which means that as long as your dishes are excellent, you can still get a high score.

"Thank you. Mizuhara Fuyumi bowed slightly, then stepped away.

The players below also had to continue, but when Fuyumi Mizuhara returned to her position, she encouraged Yang Ming and Hinata at the same time, and at the same time showed a confident smile.

Now Fuyumi Mizuhara is the highest score in the game, and no matter how strong the players behind are, she should be able to get a place.

If you can't get a place with 95 points, Fuyumi Mizuhara will admit it.

"Mine is fine, too. On the counter, Hinata took a deep breath and smiled at the dishes in front of her.

She also has a lot of confidence in her dish.

Then Qianri Xiangzi glanced at Yang Ming, who was still doing the finishing touches, and came to the examiner with his own dishes.

"This is my dish, roasted wings with lychee red wine and French black pepper. Hinata said.

"Red wine, French black pepper roast wings. Koyamata glanced at Hinata and then at the dishes in front of him.

For dry Hinata ko, Koyama Tai naturally knows, after all, the dry Hinata fog house in Tokyo is also very well-known, as long as those food foodies, they will generally know this place, in the fog house may be able to taste special Japanese cuisine.

"The faint aroma of red wine with a slightly pungent but soft taste of black pepper makes this dish a complete French dish that combines Japanese and French. Mr. Ishikawa exclaimed.

"The brightly colored grilled wings exude the ultimate luster of the meat, giving people an infinite desire to taste, and this grilled wings are just right. Mr. Aoyama nodded.

"Let's taste it. Xiao Shan Tai used a knife and fork to cut some pieces of meat from the roasted wings, and then put them in his mouth, chewing slightly.

"There is a slight crunchy power on the outside, and the chicken inside is completely silky and has a silky flavor that makes my tongue tremble. Xiaoshan said with admiration.

"The wings are marinated in advance, and the power of red wine and black pepper is completely infiltrated into the chicken wings, and the aroma of red wine and the power of black pepper are perfectly matched with the flavor of the chicken, and the marinating time and the amount of ingredients are just right. Mr. Ishikawa said happily.

"And when roasted with lychee, the aroma of lychee blends into the roasted wings, and this faint fusion of aromas weakens the flavor of the previously pickled black pepper, but makes the flavor of the chicken more colorful, and the slightly sweet flavor is like coming to a botanical garden full of flowers and plants. ”

"The final sprinkle of crushed black pepper gives the chicken wings a new round of excitement when tasted, and it is perfectly combined with the smooth chicken. ”

"The control of the heat of preparation, the precise combination of various ingredients, this dish makes French cuisine more distinctive, this is the real cuisine. ”

All these examiners were immersed in the world of cooking, and the censors' reactions were not much different from those of Fuyumi Mizuhara just now.

This made the audience a little discussed, which of these two people would have a higher score.

Both of them are very well-known among the audience, after all, most of these audiences are also well-known diners and chefs in Tokyo, so I know that these two ten masters who graduated from Yuanyue before are now building their own well-known restaurants.

So what will happen this time?