But not everyone is satisfied with Jamie Tira's "heart of fire".

"I'm just a few fancy gimmicks," said Allan Robbs lightly. "Although the pre-dinner wine tastes very well, it's a bit redundant to make it in this form, not much different from pouring a cocktail into a cup and adding a piece of ice."

"Um..." Bai Renzong was standing by and did not comment: This is the truth.

Although it is made of fancy style, this appearance is indeed not helpful to the taste. The shape of the gem is even a bit thorny. You have to hold it in your mouth for a while before you can bite it. It is better to pour it into a cup and taste it.

"This is the pursuit of perfection, don't you know?" Rossini Salerno asked with a smile, "Perfectionists must also pursue perfection meticulously in appearance."

"But this invisibly increases the cost, why not allow customers to get the same experience at a cheaper price?" Sato Ryoto asked, "Cost-performance ratio is the most important thing, right?"

"That's the idea of ​​being bound by money. For those who simply pursue delicious food, the appearance of the cuisine should also be a pleasure, just like this pre-dinner wine. Don't you think such a delicate gem is more pleasant than a simple glass of wine?" Rossini Salerno snorted proudly, obviously following Jamie Tira.

With more reviews, the venue became much more lively. Everyone put forward their own opinions. This is a good thing in Bai Renzong's opinion. You don't have to keep asking for something to say, and you can get more professional opinions.

After tasting the drink before and after dinner, Jamie Tira served her own appetizer.

The appetizer is a cheese shortbread, and Bai Renzong knew that this was probably the dish made by Jamie Tira who mixed four kinds of cheese together before.

After stuttering, the crust is crispy and tastes like potato chips, but it is not greasy. It should be baked with dead noodles. After biting the shell, the fragrant cheese bursts into the mouth, and all kinds of fragrant smells come to the nose in an instant.

In fact, each of the four types of cheeses used has its own unique style. For example, mozzarella cheese, which is a cheese made of buffalo milk. The cheese tastes relatively light, but the special thing about this cheese is that it can be "brushed" and is a commonly used cheese used when making pizza.

Parmesan cheese is a cheese with a rich aroma and a more delicate taste. It can even be eaten as a snack without any cooking.

As for goat milk cheese, compared with cow milk cheese, it has a unique sour taste inside it.

Jamie Tira handled four cheeses in different ways and preserved the characteristics of the four cheeses.

When it tastes at the end, it makes people feel that this is actually a kind of cheese, but it also takes into account the taste, aroma and taste. The unique sour taste of goat milk cheese is the finishing touch.

"The four kinds of cheese are perfectly blended together, removing the dross and taking the essence, which is a great appetizer." Even Alan Robbs had to admit that the highlight of this appetizer.

However, when I got here, the four of them were actually a little confused.

In the wine before meals, everyone feels the "unique creativity", making the wine before meals into a gem.

This person feels very much like Adam's style, but when it comes to this appetizer, this "creative" feeling instantly dissipates and suddenly begins to take the "seasoning route".

Of course, because the cuisine itself is delicious, the other three foodies haven't noticed this incongruous point yet.

After the appetizer, Jamie Tira served his own "soup".

Because the appetizer is a dish made of four cheeses, Jamie Tira avoids repetition on cheese and cream and chooses to make a clear soup, which is...

"Tom Yum Gong..." Bai Renzong raised his eyebrows, but he was actually a little hesitant: Tom Yum Gong is a very sour soup. After the cheese shortbread I had in the past, is this taste really appropriate?

With such suspicion, Bai Renzong scooped up a spoonful of soup and tasted it.

"This is...the Tom Yum Kung Fu modified by the demon." Bai Renzong raised his eyebrows and frowned.

This Tom Yum Yoshima looks like Tom Yum Yoshima in form, but the seasoning and spices inside are completely different.

"There is no lemongrass, and the sour taste is more similar to the sour taste of tomatoes. It is very gentle. It should be that yogurt was given instead of coconut milk. Other spices, such as ginger, were also cancelled. Such a soup can no longer be considered Tom Yum Gong, it can only be said to be a sour and sour seafood soup." Bai Renzong explained, "But I have to say that the taste of this soup is indeed more acceptable than Tom Yum Gong."

"Yes, I personally don't like Tom Yum, because the taste is too strong, and not everyone can accept that rich spice flavor." Rosini Salerno echoed, "but this Tom Yum Yum, with the right fragrance and soft and sour taste, you will fall in love with it in just one bite!"

"And, this wonderful sour and spicy feeling really relieves the greasiness brought by the cheese crispy cheese in front, and the spices in this dish perfectly eliminate the cheese flavor remaining in the mouth." Sato Ryoto also nodded in praise.

Alan Robbs just kept a stern face and didn't speak out, but he didn't make any criticisms. Obviously, he recognized this dish.

However, by this soup, the feeling of "incongruence" has become even stronger: this soup is not so much seasoning, but more magical in the use of spices, with just the right aroma, one more bit more thicker than one less bit too light.

Next, Jamie Tira served his side dish.

There was a thin white crispy slice on the plate, which looked like some dehydrated fish meat. It was covered with some green sauce. Some small spherical particles could be seen in the sauce, which was a bit like sago.

Bai Renzong scooped up the spoonful of white crispy slices, stuttered and ate, and then frowned: Isn’t this the heart of the ocean?

Although the white crisps are not dehydrated cod crisps, they are made with fish paste and baked. The sauce on it is made by placing seaweed in a centrifuge, and the small particles inside are Mingzi. These three umami flavors combine to form a trio, and the strong umami flavor accumulates in the mouth until it finally explodes completely.

"The crispy fish fillets, the sticky sauce and the denseness of the Aoi Prince have formed a distinct sense of layering, but in terms of the taste, the combination of the three umami flavors of seafood forms a stronger umami flavor." Sato Ryoto couldn't help but praise, "Especially this sauce, the umami flavor of seaweed is separated by a centrifuge, and the umami of the Aoi Prince is simply the finishing touch."

And here, every judge realized this: the style was too confusing.

The highlight of this side dish is undoubtedly the sauce, which is different from the previous dishes.

Although each dish is delicious, it shows different styles.

Does this dish really fit the theme "yourself"?

But Jamie Tira obviously didn't realize this yet. He was still immersed in his "correct answer" and served his own main course. His main course was a very famous French cuisine, French foie gras.

On the plate, it was fryed into beautiful golden foie gras, with broccoli and bitter chrysanthemums as decorations. The foie gras was covered with a light amber sauce, making this foie gras look like a glittering gold nugget with an attractive color.

Bai Renzong exchanged views with several other judges, then cut off a small piece of foie gras and tasted it.

"What's going on with this delicate and dense taste?!" Alan Robbs said in surprise at the time, "This foie gras is definitely not fried! No, to be precise, it was indeed fried to make the outer skin crispy, but the taste inside is definitely processed by other methods and then cooked!"

"It's steamed." Bai Renzong explained, "I can taste some light vegetable fragrance in foie gras, which relieves the greasiness of foie gras, but it's not the taste in the sauce. This sauce is made of coffee, brandy, and honey, and there is no special vegetable fragrance in it. So I think it should be a unique cooking method in our country."

As he said that, Bai Renzong introduced in detail: "In our country, there is a cooking tool called a steamer. Several layers of steamers are stacked together. Vegetables and other ingredients are placed in the steamer below. When steaming, he can provide the fragrance for the ingredients above. I think he used this method to place foie gras on the top, then put other ingredients underneath, steamed in a steamer and fry it in an oil."

"Tsk..." Alan Robbs spat in dissatisfaction, obviously thinking that this cooking method was a taint to the traditional French cuisine, but he could not deny that this foie gras was indeed more delicious in cooking this way.

If this dish is not called "French Foie Gras", it is indeed a perfect foie gras dish.

"Ah, so that's it..." Rossini Salerno suddenly said: "What a superb cooking skill! This steaming method perfectly preserves the delicate and dense taste of foie gras, and at the same time adds the fragrance of different materials to it, alleviating the fatness of foie gras. This craft is simply amazing..."

At this time, Jamie Tira served his last dessert...

"What is this!" Sato Ryoto looked at the "bubble" in front of him in shock and said in surprise: "Is this really a cooking?? It's too amazing, right?"

On the plate is an apple-sized "balloon", with some white smoke floating inside the balloon.

This dish doesn't look like a dish no matter how you look at it.

"Puncture this balloon and you can taste this dessert." Jamie Tira smiled confidently.
Chapter completed!