Bai Renzong sorted out his thoughts and began to comment. The next comment was Paul Patterke's package.

"Estab, small kebab in the backyard. Lovely look, no particularly complicated taste, a bit like Orleans barbecue, paired with grilled cherry tomatoes and onions, it's a great appetizer."

"The onion, corn, ham soup, the fragrance of the lawn, wood and fruits inside is very unique. It feels like the added ingredients are smoked with some special charcoal and then cooked in a soup pot to form this special fragrance."

“The fish grilled at the campfire in summer camp uses sauce to depict the shape of the fish being burnt. The uneven sauce spread provides a slight change for the grilled fish, which is great in taste and creativity.”

"The treasure in the jar is cut off the duck leg meat and hollowed out the outer crust of the pie. The inside is a stuffed roast duck made of duck liver paste. The delicate texture of the duck liver paste and cream is combined with the aroma provided by brandy, the taste and taste are impeccable."

"Chef Paul's set meal has a strong personal style, elegant taste and complex cooking processes, and a three-dimensional style that can clearly form a 'painted sense'." Bai Renzong explained, "But some shortcomings are that although the appearance is very unique, the impact formed by the cuisine itself is slightly insufficient... lacking a stunning feeling."

"In addition, the first three dishes did not revolve around the duck meat theme, so I gave this set 90 points."

Paul smiled happily, obviously accepting the result. Then Bai Renzong turned to Yang Hua: "The thin cracker of Parma ham roll is made of raw egg yolks and Parmesan cheese inside, a good appetizer."

"The white loofah simmered in clams, the freshness of the loofah and the deliciousness of the clams have a chain reaction with the egg liquid in the appetizer in the previous appetizer. The taste of the appetizer sets off the deliciousness of the soup."

"The same goes for the side dishes afterwards. Salmon meat rolls smoked dried squid. The dried squid adds the flavor of salmon, while the deliciousness of the fish and the flavor of the previous clams are connected to form a more delicious flavor."

"The final Mexican-style duck pie duck meat is made into minced meat, and then it is made into a pie. The smoke removes the fishy smell of duck meat and is skewed with the smoky dried squid flavor before. The sauce made of black truffle, duck liver and chocolate drizzles on it, and it also matches the smoky flavor of this duck meat."

"The presence of each dish is just right, and each dish has a connection between the past and the future, which makes the front dishes, soup and side dishes all serve the final main dish. Whether it is a separate individual or the entire set meal, the excellent sauce production also reflects the personal style of Chef Yang Hua, and it deserves the full mark."

"Hmph." Yang Hua hugged his arms and smiled proudly, then patted Paul on the shoulder, "You don't have to be too frustrated, after all, you don't know Xiaobai and I for so long."

"I think you're very reasonable." Paul was not hit at all, but said excitedly: "If I continue to work with Mr. Bai, I believe my cooking skills will definitely make such rapid progress."

"Um..." Yang Hua frowned slightly, looking a little unhappy.

But he couldn't refute it. After all, his cooking skills have indeed improved a lot compared to when he first met Bai Renzong.

Next, it was Ina Bernard's turn to set up.

"Acta, 'Girl's Kiss'. The pickled beef tongue in cherry juice is roasted slowly over low heat, and the gravy is sealed inside. Using this heavy dish as the main dish is a little bolder. But the effect is quite good. The slightly sweet cherry juice and the special taste of the beef tongue are just like 'Girl's Kiss'. It is creative and tastes good, but... as an appetizer, it has a bit of presence."

"The second dish, soup, 'Wife's Hug'. A sweet soup made of mango, kumquat, grapefruit peel and rose dew, add a high number of brandy. After one bite, the whole person seemed to be ignited from the inside to the outside."

"Side dish, 'Love Entanglement'. The combination of eel and abalone is very rare, let alone cooking it into a sweet mouth. But the aroma of coconut milk is unexpectedly very good with these two ingredients. The fragrance of coconut compresses the fishy smell of the two ingredients, making their taste softer. At the same time, the lubricated sauce also provides a very special texture for these two ingredients."

"The final main course, 'Love of gains and losses'. The duck rolls are stewed first and then roasted, crispy on the outside and tender on the inside. The three also provide rich changes and layers, which is a great main course. However..."

When Bai Renzong said this, he changed his tone and his expression became serious: "There are two problems with Chef Ina's set meal. First, the presence of each dish is too strong. Start with the starter, then the soup, then the side dish, and the last main dish. The impact of these four dishes is similar, so after eating it, the side dish "Love Entanglement" impressed me more deeply, and this is a bit of the main and secondary."

"Secondly, the main dish has a very rich sauce flavor and has a distinct change, but the sauce tastes completely overshadowed the duck meat. This made me no longer taste the duck meat itself when I was eating it. Even if you change the duck meat to beef, lamb, or even if you change the meat to flour, it tastes the same. This is a big failure. It is a big mistake."

When Ina heard this, her face suddenly darkened. At Bai Renzong's reminder, she finally realized her mistake.

"Silly woman." Yang Hua snorted coldly, "You can also make such low-level mistakes."

"Don't talk about others, you were the same in the past..." Han Jiayi murmured quietly on the side.

"So, as a sharp contrast..." Bai Renzong turned to Han Jiayi, "Jiayi's 2D meat bone stick is also roasted with duck meat, but she only pressed the fishy smell of duck meat with the minimum spice. With the duck oil in the duck skin as the main body, she created a sauce that not only does not suppress the duck meat flavor but can enhance its flavor. In my opinion, this is the correct answer."

"Hmph..." Han Jiayi's little nose was almost tilted into the sky.

"Of course, despite these two shortcomings, Chef Ina's craftsmanship is amazing. The very strong and unique personal style, delicate cooking techniques and a wonderful combination of taste are what makes her restaurant stand in a competitive place in France. So, I gave her a 90-minute meal."

When I heard this score, Ina was obviously relieved.

Finally, Bai Renzong turned to Han Jiayi: "Then, it was my Mumu's turn in the end. Although I reviewed the main course, I can't just look at the main course, and I have to look at the overall course."

"Yes!" Han Jiayi looked at him with a smile, as if she was not worried at all.

"The Moroccan Chicken Spring Roll for the Appetizer, of course, is called a chicken roll. In fact, only a small part of the minced chicken is mainly egg liquid. The sweet and sour taste is very appetizing, the amount of chicken is very small, and it is not a heavy taste. It is a good appetizer."

"The second radish and pork rib soup, although this combination of Chinese and Western styles is a bit strange, the effect is unexpectedly good."

"The side dish is salted and mackerel, the fried crispy fish meat, the combination of salted and sweet and sour mouths is very rich, but it is a little heavy, which affects the subsequent taste of the main dish. Moreover, as a side dish, this dish lacks a little impact."

"The final main course is a special 2D roast duck. Its unique appearance and excellent creativity, the trinity of duck oil, duck meat and duck skin highlights the taste of the duck meat itself. In terms of theme, this main course is very excellent. If the theme of this issue is just 'duck', then I might give this main course full mark..."

"But..." Han Jiayi's face darkened, knowing that Bai Renzong was going to promote first and then suppress him.

"But, the theme this time is the 'set meal'." Bai Renzong replied seriously, "The first three dishes, the appetizers are fine, but the soup and side dishes lack a little impact and creativity. If it can... be more complicated and more distinctive, it would be better."

"In terms of deliciousness, this set meal has about 3 o'clock, while the soup is 3.5 and the side dishes are 4 o'clock, but the main course is increased to 8 o'clock. This range of span is a little abrupt. It can be seen that my Mumu is obviously an inspirational player. Inspired dishes will be much higher than other dishes."

"At this point, I'll give it 93 points for this package."

The final result was Jamie Tira with 94 points, Adam with 95 points, Yohei Matsumoto with 85 points, Luo Qing with 92 points, Paul Patterke with 90 points, Yang Hua with 100 points, Ina Bonath with 90 points, and Han Jiayi with 93 points.

"So, please taste the works of others next, and then if you have any objections to the scores I gave, you can raise them now." Bai Renzong said this and breathed a sigh of relief: It was finally over.

Each person has a set meal and four dishes. Each dish has to be reviewed separately, and then scored based on factors such as the overall feeling and the presence of the "protagonist", which really makes Bai Renzong very tired.

For tomorrow's theme, Bai Renzong will never use "set meals" anymore. Today's episode may be divided into two episodes because the content of the final editing is too long. If he wants to do this again, he will be exhausted...

However, the chefs on the scene were a little shocked while tasting the dishes of other chefs.

As the saying goes, the authorities are confused. It is difficult to detect the details that Bai Renzong said when eating their own dishes. However, when they taste other people's dishes, combined with Bai Renzong's evaluation, they found that it is really well said.

Whether it is a separate dish or a whole set meal, the reviews are "not bad". Such professional standards made the chefs present amazed: How much progress can they make if such a foodie partner?
Chapter completed!