If it weren't for his amazing cooking skills, it would have been impossible to achieve this kind of results, but the hidden meaning in these topics doesn't mean that Yang Ming's cooking skills are too good?

Yang Ming was also stunned for a moment, his own family knew his own affairs, indeed, his knowledge and understanding of French cuisine was the biggest weakness, but was it useless for Lecturer Chapelle to say this?

He said seriously, "I know where my weaknesses are, and I hope the lecturer can teach me!"

Chapelle laughed.

It's good that Yang Ming didn't become arrogant, when he saw him challenge Nagi thistle, he was also startled, thinking that Yang Ming already thought that he was invincible in the world with some achievements, and now it seems that he really has confidence.

The most commendable thing is that the pursuit of cooking is also extremely strong, and even though I already have this amazing cooking skill, I am not obsessed with it at all, but can learn sincerely.

"Of course, that's what I'm here for. Chapelle turned to Alice and said, "You can study the cuisine yourself, I can't help you with molecular gastronomy, and when it comes to French cuisine, your understanding is not inferior to mine!"

Alice stuck out her tongue and said playfully, "Don't worry, I'll just watch from the sidelines and won't disturb you!"

"So let's get started. Chapel entered the topic, "Time is limited, there is not so much effort to explain the basics, since you have a writing wheel, then I will spend three days to make you three hundred French meals, so that you can learn what should be on the French table!"

Three hundred?!Yang Ming was stunned, this Chapelle seemed to want to pull him to the road of French cuisine, this is not what Alice can answer at all, it is simply the rhythm of finding an apprentice!

"Let's start with dinner," Chapelle said eagerly, and then began to make the dishes, "I'll make ten French dishes first, and then I'll explain them to you one by one." ”。

Ten courses of French cuisine, Chapelle only took more than an hour to make, and in the process of making, he began to explain the knowledge essentials of French cuisine to Yang Ming.

There is a lot of attention to French cuisine, for different ingredients, different dishes, but he also knows that Yang Ming's monster talent is not suitable for the previous training method, not to mention that the final of the autumn selection is close at hand, and there is not so much time.

Only teach in the direction that matters most.

"Actually, your cooking skills are very good, and you have a good grasp of cooking knowledge, but your mastery of French cuisine is too weak. Chapel thought for a moment and said, "So what you lack is just the general knowledge of basics, and that's all I have to do now, remember, where is the most important point of French cuisine!"

Yang Ming nodded, seemingly listening, but his eyes were a little confused.

"Surely you are thinking that I can make perfect French cuisine, isn't that enough? However, this is really not enough, French cuisine is too particular compared to other cuisines, and the knowledge required is too huge, even I dare not say that I know French cuisine well, and the combination and processing of French cuisine is even more difficult, so all I can do now is let you taste the classic dishes of French cuisine, and then you can control the taste you want!"

Chapelle's teaching method is to take the sword sideways, specially tailored for Yang Ming's writing wheel, and it is also what he wants to teach Yang Ming.

As for what was said before, it was just to increase the severity, otherwise how could Yang Ming be serious.

"I see. Yang Ming nodded slightly!

On the other side, Chapel also brought the dishes, and the dishes that only took more than an hour to make were for Yang Ming to taste one by one.

The meal lasted for an hour, and Chapelle took the trouble to explain to him the dishes, why each dish was served with this wine, what sweet soup was best, and what the dessert ice cream was used for.

With his explanation, Yang Ming was able to clearly understand the meaning of every action and every dish by recalling the knowledge he learned in class.

"At the table, wine is present to balance the taste of the dish and enhance the taste of the food. A wonderful feast is like a work of art, which needs to be created with artistic imagination, and when considering what wine to accompany a certain dish, it is necessary to consider what flavor can complement the main taste. For example, the lamb slices I just made, the mint-based cocktail will be delicious for you to try!"

"Yes, it's artistic. ”

"The oak whiskey makes the steak taste even better, and this steak is a work of art with the best Jim Bhim"

Chapelle was a little afraid that Yang Ming would not be able to understand the name of the wine he said, but he soon found that Yang Ming's understanding of French cuisine was not as weak as he imagined, and he could understand many classic dishes and be able to express his own opinions.

Talking, talking, he seemed to communicate with his fellow practitioners, completely lost the idea of the previous guidance, "In fact, a meal of French cuisine is a dance on the tip of the tongue, if you can imagine adjectives, it means that your tongue has not been drunk, it means that you are only eating 'rice', not 'meal', but this dish is already equivalent to the nirvana of the ten masters!"

"For a moment, these are usually the most flavorful foods that go well with cocktails, such as salty, fried or crispy foods, which complement the strong texture of the cocktail. Mild or very light dishes may not go well with cocktails, but most salads don't go well with cocktails – unless it's a full-flavoured salad, such as a cobb salad."

Yang Ming couldn't help nodding, and he was also deeply amazed by the knowledge that Chapelle mastered, the other party was really a master of French cuisine, and his understanding of every French cuisine was more profound than what he had redeemed in the system, which benefited him a lot.

"Actually, there are some cuisines that go well with cocktails, such as Mexican and many Asian dishes such as Sichuan, which are more spicy and have a 'higher flavor', and pair them with 'citrus cocktails', which are traditional citrus cocktails such as margarita and caipirina, which have a stimulating taste that sets off the aromas of various spices"

Suddenly, Chapelle laughed, "What I said before was a bit heavy, there are national boundaries between chefs, there is no cuisine, whether it is Chinese, French, or Japanese, they are actually the same, I will make you a Sichuan dish in a while, how about husband and wife lung slices plus margarita?!"