I have to say that Paul Patterke's cooking skills are becoming more and more distinctive, not only from the taste, but from the full range of visual and auditory enjoyment. Now, coupled with the aroma provided by this truffle, it brings olfactory enjoyment.

It can be seen that Paul Patterke deliberately chose this method of roasting the whole lamb leg to create the process of cutting lamb.

In fact, Bai Renzong kept swallowing his saliva during the process of cutting meat. It was not until he ate this big mouthful of mutton that all of this turned into an unparalleled sense of satisfaction.

"Oh, it's great..." Yuto Yamamoto closed his eyes and sighed, "This roasted lamb leg needs to be served with red wine." As he said that, Yuto Yamamoto took a sip of the red wine, then raised his eyebrows and smiled, "The combination with truffles has formed a brand new flavor, everyone should try it too?"

This old man is more enthusiastic than me in advertising... Bai Renzong couldn't help but complain in his heart, and then took a sip of red wine, and then sighed: "An unparalleled fragrance hovered in his mouth. It was neither the aroma of red wine nor the aroma of truffle, but a brand new fragrance. It was a bit like the feeling of combining lychee and celery, which was incredible!"

"The combination of truffle and mutton is a bit bold. These two ingredients with strong odors will form a disgusting fragrance if you are not careful." Emma Berry pondered, "but the blending is very good from the results. The aroma of mutton and truffle are perfectly complementary. Chef Paul's level is really improving with the naked eye."

"Indeed, solid basic skills, unique understanding of the cuisine, and this three-dimensional dining experience..." Carl Brando picked up his arm, "I want me to tell you that there is no reason for his restaurant ranking to improve."

"This is all thanks to Xiaobai," Paul Patterke said with a smile. "You can always learn a lot when you talk with an excellent chef. Deciding to participate in this show is the most correct choice I have ever made."

In fact, Bai Renzong felt that among everyone on the scene, Paul Patterck was indeed the one who made the most progress.

When Paul Patterke participated in the show, although the cuisine was excellent, it was more superficial. Although the dishes were unique in shape, they were just concealing the shortcomings of the dish itself being not excellent, and it seemed a bit... fancy.

Now that his cooking has completely evolved, his "styling" has become part of the cooking experience, this progress is really admirable.

The second person to serve his own dishes was Jamie Tira. I wonder if it was an illusion, but Bai Renzong felt that this guy had a faint smile on his face and full of evil taste.

"Please use." Jamie Tira's mouth slightly raised, "Hungarian black pudding."

"This, this is..." Bai Renzong frowned at the strange dark matter on the plate, "Pudding?"

If you look closely, you will find that the plate is filled with a rolled black sausage, topped with a light orange sauce, and you can see a little black truffle powder, but that's all.

Obviously the mystery lies inside this sausage.

"Um..." Carl Brando's facial features instantly wrinkled: "Hungarian black pudding... is actually a sausage made of pig blood, lard, oats and internal organs. This thing is simply a nightmare... To be honest, I never wanted to touch this thing, but it still seems that I can't escape it in the end. This is probably fate."

"Oh..." Bai Renzong's facial features also wrinkled: It sounds like the ingredients he doesn't want to touch the least.

Blood, internal organs, these are ingredients that he never eats normally, because his taste is too sensitive. Even if ordinary people eat pig blood and duck blood, they only feel a faint fishy smell, but in his mouth there is a strong smell of rust.

However, as a judge, he must taste it again...

Intuition tells Bai Renzong that Jamie Tira must have done it on purpose.

"Oh, I warn you that if it is unpalatable, I will criticize you mercilessly." Bai Renzong frowned, and then cut off a small piece of sausage. It was already tormented just when cutting it. The texture from the knife could feel the stickiness of the sausage.

Bai Renzong took a few deep breaths, silently cheered himself up, then stuttered and chewed slowly.

The sticky feeling was more like a stewed meat wrapped in a casing than a sausage. When the sausage was in the mouth, Bai Renzong immediately tasted a strong fishy smell, but then the fishy smell suddenly turned into a unique fragrance.

A sweetness, mixed with the fragrance of pine leaves, circling in the mouth with a light sweet and spicy taste, can't taste any fishy smell of the internal organs, and there is not even the earthy smell of truffles.

Bai Renzong vaguely remembered where he had tasted this salty fragrance.

"It's Sanmao!" Bai Renzong suddenly said, then turned to the guest Sanmao next to him and explained: "It's not about you, it's about a Sanmao beef noodle shop we visited before. The old soup that has been passed down for forty years in their family is very similar to this flavor, but it's spicyer than this, and it doesn't have such a strong aroma... The truffle is so amazing."

Because of the cost-effectiveness, everyone on site today used black truffles. White truffles are too rare and expensive. Because the aroma of black truffles will dissipate during cooking, they are usually used in a raw state, sliced ​​or ground into powder and sprinkled in the cooking. So in fact, it is really difficult to make perfect use of the aroma of black truffles.

"The orange sauce on it is made with tomatoes and baked beans. This fragrance adds the flavor of the blood sausage and eliminates the greasiness. But the smartest thing is…" Emma Berry forked a portion of the blood sausage and observed it. "It is still the 'grilled' method to cook instead of fried, because fried will seriously damage the nutritional value and fragrance of the blood sausage."

"Oh--" Carl Brando looked at her in surprise.

"That's right, I just eat salty and savory." Emma Berry glanced at him with a smug look and smiled, then gracefully ate the blood sausage, full of queen flavor, "A great dish, it can even be said to be the best way to cook blood sausage."

"Ah--!" Yamamoto Yuto took a sip of wine and smiled, "This matches red wine too."

"Actually," Bai Renzong pondered, "I want me to say that using this kind of ingredients is already very good to make dishes that I didn't spit out, let alone I think it's delicious... I feel that Chef Jamie's style seems to be starting to stabilize."

"Thank you for your help," Jamie Tira smiled, still full of evil thoughts.

Bai Renzong sneered and waved his hand as if he wanted to drive away a nasty fly.

But then Adam stepped forward and laughed, "Oh, don't worry about that weird kid, come and have something delicious?"

As he said that, Adam placed the tray in front of Bai Renzong: "Smoked venison."

The venison on the plate was sliced, pink and tender, with a golden luster on the surface, and it looked like raw venison was served with a layer of sauce.

The venison was decorated with asparagus and berries, which looked delicate and elegant. However, the portions of this dish were still very small, with only seven or eight slices of venison in total.

"I don't know if you have noticed it. The chefs on site used them to match them with truffles, which are all ingredients that have a stronger taste. This is because the truffle itself has a very strong taste, so the ingredients you match must be able to calm the scene." Bai Renzong explained, "Otherwise, it's like adding coriander to the Buddha Jumping the Wall, and what you eat is the taste of coriander."

Immediately, Bai Renzong turned his attention to the venison in front of him and raised a small piece of it.

The texture from the knife and fork is also very similar to raw meat.

Bai Renzong stuttered and ate, and then felt that his brain seemed to be paralyzed.

"Good..." Bai Renzong closed his eyes and sighed, "How delicious is this..."

The four judges on the scene fell silent for a while. Everyone just closed their eyes and felt the delicious food. It was not until Adam cleared his throat that everyone came to their senses.

"The venison is mature, and the ripening technique that Chef Adam used in the theme of the set menu, and then used it to improve its deliciousness with a smoky method." Bai Renzong could not control the smile on his face, "and in this dish, the truffle provides a fragrance similar to honey and lilac."

Carl Brando said in amazement: "This meat does not taste the hard texture of ham, but rather is more inclined to raw meat, but it is not bloody. The surface of the venison is made of melon and herbs. You can taste the most original and rich venison aroma, and it is a perfect enjoyment with the aroma of truffle and the aroma of beech wood..."

"Oh, I'm starting to feel that participating in this show is the most correct choice I've ever made." Emma Berry smiled happily very often. "These delicacies are usually not eaten, and I'm even willing to participate in this show without paying the show."

"This is indeed." Bai Renzong smiled, "Many of the dishes these guys show on the show are not on the menu of their own restaurants."

"Does anyone want to have two drinks with me?" Yuto Yamamoto said with a smiley face, holding a red wine glass, "This dish is so suitable for wine."

Everyone at the scene praised Adam's cooking, and this smoky and cooked meat was indeed very amazing. The mature meat developed by Adam before was almost perfect, but now I have found the best way to cook this mature meat.

"While maintaining the taste of mature meat, smoke further reduces the excess moisture in the meat. At the same time, beech wood as smoked wood chips can enrich the aroma of mature meat." Bai Renzong sighed with some admiration: "The most important thing is that all the processes almost maintain this venison in a 'raw meat' state, and it is a pair of natural ingredients such as truffles..."

As he said that, Bai Renzong turned to Han Jiayi and blinked: It's like me and you.
Chapter completed!