When he put the foie gras dipped in the red wine sauce into his mouth, his whole face couldn't help but show a melted expression.

How do you describe it?

The taste of fried foie gras is probably similar to that of flame-grilled cream, but the flavor is more intense.

Paired with a sweet and sour red wine sauce and crispy slices of bread, it is fat but not greasy, and full of aroma.

It's a treat for the palate, and it's no wonder that foie gras is the quintessence of French cuisine.

Hoffmann had not yet recovered from the foie gras, and the next dish came, and he did not hesitate to be a negative man who liked the new and hated the old.

The seventh dish – cold cuts!

"Swiss Graubünden air-dried beef."

Qian Chen smiled and brought a plate of dark red, thinly sliced, air-dried carpaccio.

Hoffman said with a look of reminiscence.

"Every year, people in the mountains of the Swiss Confederation mix the finest beef with special herbs and spices and let it dry in the fresh mountain air for 10 to 15 weeks to get this unique Graubünden air-dried beef."

Hoffman looked at Qian Chen suspiciously.

This particular ingredient is obviously not so easy to obtain.

Qian Chen smiled slightly, but did not answer.

In fact, there happens to be a family fief in the team close to the Swiss Confederation, and with the power of the French nobility, it is difficult to get the specialties of a nearby small country.

At that time, Qian Chen was shocked when he tasted this kind of air-dried beef.

The method is similar to that of bacon in the Celestial Empire, but compared with pork, air-dried beef has a more refreshing taste, and the meat is fine, fat but not greasy.

Definitely a great accompaniment to the meal.

Hoffman tasted it and nodded.

The function of this dish is actually to neutralize the previous greasy feeling, after all, it was steak and foie gras before, and if you eat too much, you will not feel greasy in your mouth, and you will feel uncomfortable in your heart.

It is just right to dry beef lightly with air-dried beef.

Don't look at just some small details, this is the best result that Qian Chen has achieved through hundreds of pushes in the training space.

Soon the eighth dish also came up, but this dish was a little special.

What appears to be a ball of orange ice cream in a small crystal bowl.

Sorbet is the name of this dish.

This is a special iced drink in which fresh fruit is refrigerated until it freezes and then ground into a smoothie.

Since no milk is added to it, it is not technically ice cream.

In addition, it is a smoothie made directly from frozen fruits, without any food additives, and has a refreshing taste, which retains the natural flavor of the fruit to the maximum after giving it a smoothie texture.

The recipe is both healthy and delicious.

"Strawberry mango sorbet, please taste it!"

It's not strawberries and mangoes, it's strawberries and mangoes, a unique fantasy ingredient.

If you crush strawberries and mangoes together, in general, there will always be a flavor that is more prominent, and as for which, it depends on which quality and flavor are better.

But the special fantasy ingredient of 'strawberry mango' is different, the two flavors seem to have reached a perfect unity, each flavor is highlighted, and each flavor is not prominent.

It is a miracle that only the Creator can create.

Hoffman scooped up the sweet and sour smoothie with a small spoon, and the greasy feeling of eating meat before was suddenly swept away.

He even had the illusion that he was hungry again.

'Am I hungry?' It's supposed to be an illusion... ’

Before he could figure out the meaning of life, the next dish came again.

Now that the greasy is lifted, what are you waiting for?

Ninth course – barbecue and salad.

"French orange sauce with Turkish duck breast."

Patches of duck breast, which has a dark red color, are deliberately arranged in the shape of blooming rose petals and served on lettuce leaves.

The safflower with green leaves looks extraordinarily delicious.

The duck breast is evenly sliced and smooth on the edges, but the edges are stained with a hint of spices.

Pick up a slice of duck breast, dip it in a little crushed orange and make a sauce, and put it in your mouth, the unique fishy smell of duck meat under the action of spices, not only is it disgusting, but it exudes a peculiar aroma.

So it's the chef's problem to cook any dish that doesn't do well, such as looking up at the stars or canned herring.

The chef should really think about why stinky tofu has become a famous Chinese delicacy, while canned herring, which is equally foul-smelling, has become a biochemical weapon.

After Hoffman finished eating a slice of roast duck breast, he couldn't help but have a satisfied look on his face.

Roast duck breast complements the last vestiges of his craving for meat.

As the designer of the banquet, Qian Chen could roughly guess his thoughts.

Designing a complete feast is much more difficult than making a dish.

The connection of the flavors of each dish and the changes in tastes brought about by the different levels of fullness of the guests must be taken into account in order to design a perfect French banquet.

If the chef who prepares a dish is like a composer, then designing a banquet is like being the conductor of a large orchestra.

At this time, for example, Hoffmann, who had been satisfied with meat, now wanted to taste something fresh and refreshing.

And the tenth dish is vegetables.

Therefore, the perfect connection of the banquet designed by Qian Chen is not lost to the famous master at all.

"Walnut pumpkin with champagne sauce, please taste it!"

This dish is a pure salad in which the flesh of the butternut squash is picked out and cut into bite-sized cubes.

Then drizzle with a specially blended champagne sauce.

After eating only one piece, Hoffman's face suddenly showed a breezy and comfortable expression.

At this time, the banquet has entered the final stage.

The eleventh dish is a dessert between meals.

"The name is - the snow of Moscow."

Qian Chen asked Anastasia directly for this dessert, but he didn't expect him to get a surprise.

The crust made of white chocolate is deliberately melted into a spiral-shaped upward cone, brushed with a layer of red sugar juice on the outside, and a little edible gold dust is smeared on the top.

In front of everyone is a conical spire that resembles the architectural style of the Klimt Palace.

Even Qian Chen didn't expect that Russia would have such exquisite desserts, which were completely different from their rough style.

Wrapped in white chocolate, from top to bottom, cream, yellow peach, and sponge cake.

The twelfth dish is salty.

"Mexican-flavored avocado taco (tacos), please try it."

Taco is a tortilla that originated in Mexico, and when baked, it is golden in appearance, thin and crispy, and then folded in half at about 30° before hardening, with various ingredients added in between.

In terms of method, it resembles a Celestial Empire burrito, but the crispy tortillas baked are a highlight.

The last course is also dessert, dessert after the meal, and the most important thing to finish the feast.

He gave the recipe directly to Octavia, who was second only to him and Luis in cooking.

"Dream Country! Thanks to a few of you for the tasting! ”

This is an advanced and improved version of the creamy muffin, which has been layered in seven colors like a rainbow, and the 'Dream Country' lives up to its name.

This time, the three judges were uncharacteristically uncharacteristically not feasting, but picked up the dessert spoon, and tasted each spoon very carefully, as if they did not want the judging to end like this.

Eventually, Hoffman put down the empty crystal cup in his hand and leaned back on the back of his chair with a satisfied expression.

"It's a perfect French meal."

He couldn't help but sigh.