Today, Erina Nagikiri informed the program team in advance that the dinner was a full French meal, so the program team specially rearranged the filming restaurant to be magnificent, and all the tableware used was wiped to the light. In order to show respect for chef Erina Nagikiri, the Macron family deliberately changed into formal clothes and evening dresses.

Scarlet walked out of the kitchen with a food cart to the table and served the first appetizer, Tahitian pod smoked sea bream with arugula. The red sea bream is taken from the fat and fat belly, and the iron skewer is slowly roasted on the charcoal fire until the skin of the fish is browned, and the meat of the cherry powder is also dyed with a faint burnt color, then the iron skewer is extracted, transferred to an iron plate, sealed with plastic wrap, and the vanilla pod is lit and smoked.

The arugula salad with balsamic vinaigrette is piled up on the side of the plate, and the black sauce is a mixture of black vinegar and vanilla seeds scraped from the shaved vanilla pods, which is a traditional and elegant sauce with black pepper Dijon mustard sauce.

The two sauces alternate with fresh real sea bream to create this star-rated restaurant-level starter. After eating, Macron's family had a great appetite, and Xinhu Scarlet Shazi also served soup and side dishes in a timely manner, but after three rounds of dishes, the main dish of tonight's highlight did not appear.

There is no way to wait like this, and the on-site director makes an improvisation to let a camera enter the kitchen to film Erina Nagikiri's cooking process, and Shinto Scarlet Sand blocks the kitchen door to prevent the photographer from entering, repeating the reason why the main course is late. Because the preparation efficiency of the program team was delayed, and the source of the required ingredients had not been confirmed until that day, Erina Nagikiri had no choice but to go to buy the ingredients herself, wasting some cooking time back and forth, so please be patient for a while.

Erina Nagikiri delayed serving dinner dishes and did not agree with the film crew to enter the kitchen to shoot, which made the on-site director very difficult. Macron, who has been sitting for a while, is very reasonable, saying that as today's chef, Erina Nagi is definitely a culinary artist who strives for excellence, and her pursuit of perfection can be seen through the appetizers, soups and side dishes in the front, and it is also a kind of respect for such an artistic wait.

The commotion in the dining room just a door away did not affect Erina Nagiri, who was focused on cooking, and when it was time to simmer at low temperature, she got up and lifted the lid of the pot, and took out the inflated and inflated pig bladder from the warm soup pot and put it on a shallow plate. Use a spoon to scoop out the boiling broth next to it for the pig bladder shower, the rapid heating makes the air pressure inside the bladder rise, and the pig's bladder also bulges even more.

Finger pressure through the bladder rebound blue to judge that the internal pressure has reached the desired goal, Nagi Kiri Erina called Shinto Scarlet Sand to come in to help. Hearing the order, Xinhu Scarlet immediately dragged the dining cart into the kitchen and closed the door smoothly, and the decisive move made the people outside the door touch the dust.

Fortunately, Erina Nagikiri didn't let them all take long to deliver the main dish with the help of Shinto Scarlet, which also saved the atmosphere of the table from embarrassment. Armed with a kitchen knife and dinner fork, Erina Nagikiri first apologized for being late for the main course, then punctured the bulging pig's bladder and removed the simmering Bresse chicken inside. Remove the tied cotton threads from the chicken and start dismantling the chicken for presentation in front of everyone.

Cut off two pieces of white chicken breasts and two chicken thighs and place them on four plates, and discard the rest of the parts. Shinto handed over a basin of crushed ice, and Erina Nagi fished out a rectangular stainless steel box covered with tin foil from the crushed ice, and removed the tin foil, which revealed that it contained foie gras with Brace's bladder chicken.

After a long period of low temperature freezing, the foie gras has already condensed in the container, and Erina Nagikiri turned the container upside down on a clean cutting board, burned the bottom of the container with a flamespray gun handed by Shinto Scarlet, and then pinched the container that had been baked to a warm temperature and slowly lifted it, and the whole cube of foie gras appeared in front of everyone's eyes.

Erina Nagi switched to using an airbrush to scorch the edge of the knife, and then used the hot knife to cut the frozen foie gras, which was divided into four parts with a slight sizzling sound.

The cylindrical mold cuts off the excess and turns the four pieces of foie gras into a circle, and puts four rose-red caramel slices on the surface of the four round foie gras, Erina Nagikiri picks up the flame spray gun again and grills them one by one, the caramel slices soften and adhere to the foie gras when heated, and the rose-red caramel and the light brown foie gras are very pleasant to match.

The foie gras with sugar was transferred to the plate, and Erina Nagi peeled off the chicken skin from the plate, picked out the simmering and soft black truffle slices, poured a spoonful of the pink chicken with a thick off-white sauce and rubbed some fresh black truffle crumbs, and garnished with cherry tomatoes and some green vegetables before serving the long-awaited main course.

"Brace bladder chicken is a very traditional French dish, but ~ the way to prepare and match the foie gras is very novel." Macron gave his initial assessment of the main course, which he had been waiting for for a long time, and the knife cut a small piece of chicken breast and dipped it in the thick off-white sauce and sent it to his mouth.

Hanging in an anaerobic state and aged at a low temperature for two days, the Bress chicken is cooked by Erina Nagikiri's exquisite cooking skills, and the fat and aroma that seep into the chicken are perfectly balanced by the fat and aroma of the meat that has penetrated into the chicken for a long time at low temperatures, and the soft and delicious taste is fascinating.

What surprised Macron was Erina's boldness and innovation in the selection of sauces to accompany the chicken, turning foie gras, traditionally paired with bladder chicken, into part of the main course. The off-white thick sauce that replaces foie gras and tops the chicken is not one of the five traditional French sauces and their derivatives, but rather a sweet, sour fruit.

Macron specially picked up a little off-white sauce and tasted it alone, and after probably having the answer in his heart, he said to Erina Nagikiri, "Miss Chef, the sauce you chose for the chicken should be mangosteen, right?" ”

"That's right, Mr. President. This season mangosteen just began to ripen, the current mangosteen flesh is still a little sour, it is precisely this trace of sourness can well neutralize the fat that penetrates into the chicken, and further sets off the original deliciousness of the chicken, I don't know what you think of this match? Erina Nagi expressed her idea of using mangosteen, and instead asked Macron what he thought of the improved dishes.

"It's a bold attempt, and I dare say that no one in Paris or even in France had thought of it until the show, and perhaps no chef would have dared to use freshly squeezed seasonal fruit as a sauce to accompany the main course." Macron, who took another bite of chicken breast, did not hesitate to praise the main course.

Erina Nagikiri was accustomed to laughing at the beautiful words, and instead recommended, "Mr. President, I suggest you try foie gras again, for I have used a new treatment for foie gras, and I personally think it is the best part of the whole main dish." ”