February 14, 2012 is quite a grand holiday for Westerners!

Today, however, in Lyon, gastronomy has replaced roses as the protagonist of the festival, and most of the city's attention is turned to the 'Paul'. Bocuse's Restaurant.

This is a French restaurant run by the Bocuse family for generations, and it was renamed after Paul took over, and he has a lofty status in the eyes of many food lovers and young chefs, which is comparable to the 'Holy Land'!

Today, all eyes are on this historic and elegantly decorated restaurant, because the final of the Bocuse d'Or World Culinary Competition 2012 is about to begin!

In 6 hours, contestants need to cook three dishes and hand them over to 18 top chefs and gourmets from all over the world to appreciate and compete for the crown!

Among these three dishes, there is a traditional meat dish, a fish dish and a national specialty, how to make a top-notch dish in a limited time, conquer the discerning judges, has become the biggest test in front of all the contestants!

From 8 o'clock in the morning, teams from all over the world arrived at the Bocuse restaurant on the outskirts of Lyon in various refrigerated vehicles, where 2,300 journalists from 140 media outlets in 30 countries around the world were already running with long guns and waiting for the participants.

More than 10,000 food lovers and fans gathered on the lawn outside the restaurant, waiting for their respective contestants to appear, and suddenly let out a deafening cheer!

When Xiao Feng and Xiao Jinhao arrived at the scene, they found a conspicuous red flag in the crowd, needless to say, they were moved in their hearts!

Xiao Feng himself didn't expect that when he came to Lyon to compete, international students from China came to support, looking at their immature and excited faces, he was very happy!

After entering the venue and confirming their identities, all the contestants drew lots, chose their own operating tables, stoves, and determined the order of serving.

The operating table is a unified specification and standard, and the related equipment, water, electricity and gas are also unified standards.

After all, there are as many as 32 groups of contestants, and even if the judges have a big belly and a small amount of taste, they will have aesthetic fatigue in the end, which is a bit of a disadvantage for the contestants.

After all, the food competition is a very idealistic and subjective competition, and every detail will affect the judges' feelings and ultimately the outcome of the competition.

Fortunately, Xiao Feng's luck is not bad, the order of serving is just in the middle, and under the same conditions, he will not suffer too much.

Of course, some of the contestants who are lower in the order can also speed up the cooking speed and finish the competition in advance, which can also allow the judges to taste in advance.

However, for the vast majority of contestants, six hours is not enough, so how can they be willing to finish it ahead of schedule?

The draw is over, everyone is in place, Qin Weiguo acts as Xiao Feng and Xiao Jinhao's assistant, waiting for Bocuse's order!

When Xiao Feng saw the burly and white-haired Bocuse appear, he was also quite excited, after all, this 85-year-old man is a master of French Western cuisine and has huge influence and popularity.

In France, chefs enjoy the glory and fame of movie stars among the populace.

The French believe that gastronomy is not just a feast, but a cultural tradition that needs to be firmly defended. For hundreds of years, cooking has been the "religion of life" in France, and there are countless delicacies and masters.

He was also one of the "people who have influenced the world in the past 60 years" by Time magazine, and the other French inductee was Charles de Gaulle, the president of the French Third Republic.

Paul. Bocuse's motto is 'Inventing a new dish contributes more to human happiness than the discovery of a new star.' ”！

This has given many people more recognition and yearning for the profession of chef, and Bocuse has become the world's top chef in the field, and the Bocuse Cup has become the best time for the world's top chefs to show their talents!

"Welcome to Restaurant Bocuse!" Bocuse's French has a strong Lyon accent, and even Xiao Feng has to listen carefully to distinguish the specific content.

Fortunately, Bocuse did not like to speak in a long, smelly, footcloth-like manner, like some officials in the country, and he knew very well what everyone was thinking.

"Let's wait and see!" After waiting for this sentence, the scene suddenly broke out into warm applause, and the game officially began!

At this time, the hour hand just pointed to nine o'clock in the morning, which means that in the next 6 hours, Xiao Feng and Xiao Jinhao will have a high degree of concentration.

Although there are three dishes after the competition, it does not mean that you can succeed in making zuò three times and achieve the effect you expect, so Xiao Feng is mentally ready to reproduce zuò!

For meat dishes and fish dishes, Xiao Feng and Xiao Jinhao decided to put them a little later in the time to make zuò, after all, they are not too time-consuming.

The first thing they make is the traditional specialty food from China - Buddha jumping over the wall, which is also the killer feature of the Xiao family's private restaurant, and it is the best to use it as a national specialty!

Generally speaking, the production of 'Buddha jumping over the wall' takes at least three days, and the competition time is only 6 hours, so it is naturally impossible to complete all the processes on the spot, so in the past three days, Xiao Feng and Xiao Jinhao have not been idle for a moment, and are preparing intensively.

Under the supervision of the staff of the organizing committee of the Bocuse Cooking Competition, Xiao Feng and Xiao Jinhao prepared abalone, various dried goods, boiled a large pot of broth, and transported them from Paris to Lyon. Today, Xiao Feng and his family need to gather dozens of ingredients to make a top dish from the East - Buddha jumping over the wall!

For making Zuò Buddha jumping over the wall, Xiao Feng and Xiao Jinhao are both familiar with the road, they quickly stacked all the ingredients neatly into two large urns, and then began to burn on a large fire!

The 24-hour firing process was shortened to 6 hours, which was only a quarter of the original level, so Xiao Feng and Xiao Jinhao made some changes.

The large urn used to make the zuò Buddha jumping over the wall is made of better material than the previous utensils, and the thickness has been increased, so that the firing of the fire will not affect the taste of the ingredients too much, but can maintain the original flavor.

In addition to making changes to the utensils, whether it is the recipe and the composition of the ingredients, Xiao Feng and Xiao Jinhao have also made fine-tuning, in order to adapt to today's competition, they have done many practical things in the past month, and finally got the best plan.

In a sense, Xiao Feng attaches great importance to this competition!

Money is already just a numerical change for Xiao Feng, Xiao Feng wants to see the happy smiles of his family, and Xiao Jinhao has been a chef all his life, if he can get more recognition in his later years, it is naturally excellent!

When the two urns of Buddha jumped over the wall and began to be fired, Xiao Feng and Xiao Jinhao began to make zuò fish dishes, which are a common dish in Western cuisine.

The ingredients come from the aquaculture area of Xiao's farm, and Xiao Feng has spent a lot of effort on these superb salmon weighing 8 kilograms, but looking at the few fish jumping around in the tank, Xiao Feng feels that it is worth it!

When Xiao Feng picked up a salmon and began to process it, it immediately attracted the attention of Bocuse, who was observing the game!

Xiao Feng's youth and the special nature of salmon made him attach great importance to it!

Xiao Feng was able to break into the finals at a young age, and naturally has a very high talent, which is very attractive to Bocuse; Second, in Bocuse's eyes, it is natural to see that this salmon is not a wild salmon from Northern Europe, but it has excellent quality.

Bocuse has been known for his strict requirements for ingredients since he started his culinary career, and even in his eighties, he often goes to the Grand Market of Lyon to select the ingredients himself, because he believes that only the best ingredients can fully exert the creative inspiration of the chef!

Xiao Feng skillfully handled a whole salmon, his movements were graceful and crisp, and the pink color of the salmon made Bocuse realize that this salmon was extremely rare and excellent on the market.

Beckoning to the executive vice chairman of the organizing committee, Bocuse asked Xiao Feng in detail about some information, knowing that they came from the far east, owned a three-Michelin restaurant, and even many ingredients were airlifted from China, and the old man was suddenly full of more expectations for the Xiao family.

Especially knowing that the Xiao family also produces a variety of top-quality ingredients and steaks under its name, and has entered well-known restaurants such as the Ducater restaurant in Paris, the old man's heart is even more surprised!

"Very interesting little guy!" Bocuse has a great interest in Xiao Feng and Xiao Jinhao, and he has two top Western restaurants in Tokyo, if he can cooperate with the Xiao family, it may be a good choice!

It's always ticking forward, but everyone doesn't have time to take care of too many things, the celebrity chefs in the venue are concentrating on the dishes, and the media reporters are also trying to keep as quiet as possible so as not to affect the progress of the competition.

As for the supporters outside the venue, they are staring at the live broadcast on the big screen, silently cheering for their idols in their hearts!

Xiao Xiao, as Xiao Feng's scarf management assistant, also kept refreshing Xiao Feng's scarf, transmitting some of Xiao Feng's situation at the venue to the Internet, and sharing it with tens of millions of netizens and fans.

For many, the Bocuse d'Or is no longer a simple culinary competition, but more elements and power behind it.

Perhaps, when the dust settles, only the victor will be able to enjoy the final glory! R1152