"Looking up at the starry sky..." Bai Renzong raised his eyebrows: "Is it the legendary dark food?"

Looking up at the stars is a very famous dark dish in the UK, but Bai Renzong has never eaten it before. He didn't expect to taste this dish under this situation today.

But when Paul Patterke put his dishes in front of everyone, Bai Renzong realized that this was different from the legendary starry sky. The original starry sky was a grilled pie with multiple sardines in it, and the head of the sardines would appear from the surface of the pie, as if they were looking up at the starry sky, so this name was given.

Although the portion in front of me was also a grilled pie, it was the head of a big lobster.

Judging from the head, it should be Boston lobster. This can be inferred that the filling of this grilled pie should also be lobster meat.

Seeing this situation, Bai Renzong also breathed a sigh of relief: He was really not ready to taste the genuine version and look up at the stars.

After cutting a portion of the pie, Bai Renzong looked at the cross-section. The large pieces of lobster meat mixed with the golden sauce. The aroma of cheese came to his nose and made people feel appetite.

Bai Renzong tasted it and with a "huff" sound, a crispy texture came from the pie skin, and the fragrance of a certain wine could be tasted on the surface.

"Oh? This is..." Bai Renzong raised his eyebrows with interest. He thought that Paul Patterck had just added the lobster shell to the pie skin, but the crispy taste was not as hard as the lobster shell. After savoring it carefully, he suddenly realized: "It's a tempura slag! This is really clever!"

"Yes, I made some of the lobster meat into minced meat and covered it with a lake and fry it in the pan, sprinkled on the surface of the pie to add fragrance and crispy texture." Paul Patterke nodded with a smile, "and this won't ruin the overall taste of the pie."

"This method is so smart..." Bai Renzong pondered, "If the powder made from lobster shells is ground, the taste will be too rich and affect the taste of the main course, but this method can perfectly solve all problems."

Unlike the crispy pie crust, the filling made of lobster and cheese is very soft and smooth. The lobster is hardly chewed. The tongue and palate melt away as soon as they suck it. It slid from the throat to the stomach with the strong aroma of Parma cheese. The whole person is warm from the inside to the outside, especially suitable for eating in this cold winter.

"And the shape of this shrimp brain is not just for beauty." Emma Berry picked up the shrimp head and looked carefully. "The shrimp brain inside was tasted with AC. When roasted, the shrimp brain naturally melted, and after it merged with the surface of the pie crust, it formed a particularly strong fragrance. This taste was really great..."

"The taste is impeccable, and then this interesting look..." Carl Brando sighed, covering her mouth, "Chef Paul's style is becoming more mature... I remember more than a year ago, my evaluation of Chef Paul's cuisine was still 'flattering'. The interesting look could not make up for the shortcomings of the cooking itself being too plain, but now... it is really gorgeous and solid."

"The masters can really make people improve." Yuto Yamamoto teased with a sip of red wine.

"It's indeed a great dish..." Bai Renzong smiled with satisfaction, "So, what's the next main course?"

"Ah, the highlight has finally come." Paul Patterck said, bringing up a huge plate, "It's called the 'Backyard Party', be careful to burn it when eating."

The dish in front of me is very special, like a back garden, a lawn made of fruits and vegetables, a swimming pool decorated with green sauce, and a slice of very beautifully fried steak on the floor made of more than a dozen mini pebbles.

The steak is still sizzling, and the tiles in the frying pan leave several crossed patterns on the steak, making the thick steak look particularly attractive. You can see such a beautiful and thick steak in many advertisements, but when you really eat it, you often find that the dish served is "please refer to the actual product."

"This is really tempting." Bai Renzong said with interest.

"But when using a simple dish like steak in this stage, I always feel a bit...not amazing enough." Carl Brando frowned, "I used expensive Angus thick-cut steak, which was also beautifully fried, but is there any special purpose for this unique shape?"

Bai Renzong cut off a piece of steak and observed the side section. The beautiful pink color in the center was obvious. After dipping it in the sauce, Bai Renzong stuttered and ate it, and the plump gravy exploded in his mouth.

The sauce is made with sunshine rose grapes and is simply seasoned with brandy. The sauce of the steak is often not made with too heavy spices to avoid covering the beef itself off.

But the best thing about this main course is not the sauce or seasoning, but the "hot" of this steak.

After serving the steak, the meat will become hard as the temperature cools. Therefore, domestic steaks are usually served in iron plates, so that they can continue to heat them after serving them.

This situation is more common in China, because in order to save costs, many domestic restaurants often use steaks instead of regular beef beef beef beef beef beef beef beef beef beef beef beef beef beef beef beef beef beef beef. The meat quality of this beef is not as soft as that of real beef beef beef. Once the steak becomes cold, the meat will become particularly tough, and it is even difficult to cut with a knife, so you have to continue to heat it with an iron plate to ensure the softness of the meat.

Chef Paul's cuisine also has a similar purpose.

"The pebbles below are heated..." Bai Renzong felt the temperature of the pebbles and said to himself, "So the steak is still heating up after it is placed on it, and the temperature is just right."

The heat of the pebbles is just the same as the steak. While ensuring that the steak is not cold, it will not burn until it becomes five cents. So the cut steak feels like cutting it directly from the grill.

That soft and juicy level is simply unimaginable. And it is real gravy, not blood.

Many Western restaurants that are not high-end, 3 to 5 mature steaks are obviously red blood when they are cut, but when they are cut, qualified steaks should be light brown or almost transparent gravy.

Bai Renzong had eaten a lot of steaks, authentic and parallel-made, but for the first time he realized that steaks were such delicious food.

"I think this is the feeling of... making a dish to the extreme." Bai Renzong couldn't help but praise.

"What a delicious steak, the softness of this meat is really unimaginable..." Emma Berry couldn't help but exclaim.

"This softness feels like... a steak made with A5-grade walnut beef." Yuto Yamamoto said, holding his chin, "and these seemingly useless decorations on the side are actually very important. Not to mention the sauce, the lawn here is made of lemongrass. Under the heat of pebbles, its aroma penetrates into the steak, further enhancing the flavor of the steak."

"Really integrate the shape and the cooking..." Bai Renzong said with a smile, "This is really special. Today, Chef Paul's style has been completely formed. So, what is the final dessert?"

"The dessert is the 'love potion'." Paul Patterke said with a smile, placing a tray in front of everyone.

On the tray is a medicine bottle-shaped cake with a pink heart as the main body, and even a bottle mouth and a bottle stopper. At first glance, it looks like a bottle of pink perfume, and it is a bit like the ecstasy agent in Harry Potter.

Bai Renzong cut a piece and it can be seen from the side section that it is divided into four layers, namely jelly, sponge cake, chocolate ganache and jam. The outer layer is surrounded by a circle of chocolate rings.

As for the bottle mouth, it is made of cylindrical chocolate and a chocolate ring with gold powder, and the bottle stopper is a candy ball.

"So beautiful." Bai Renzong praised, and then stuttered and ate.

The jelly is a kind of stuffed filling similar to the wine-heart chocolate, with a strong wine aroma, the jam is strawberry jam, the sponge cake and ganache are average. In terms of taste, it is a relatively conventional dessert, with rich taste and flavor, but its exquisite shape undoubtedly adds a lot of points and also gives this set a perfect ending.

"Okay, I'll taste it all." Bai Renzong smiled and closed his hands, "Chef Paul, tell me, what do you think is the 'ans' that makes the cuisine delicious?"

Paul Patterke cleared his throat and said seriously: "It's memory."

"Why?" Bai Renzong asked again, Paul Patterck said with a smile: "Everyone has some dishes that impress him in his mind. I hope to bring people's memories through dishes. When you eat a dish, you not only taste the deliciousness of the dishes, but also bring up some beautiful scenes in your memory."

As he said that, Paul Patterke closed his eyes and smiled: "Maybe it was the leisure time fishing by the river with his father, maybe it was the afternoon of barbecue with friends, or maybe it was a camping with his girlfriend. These memories can make the dishes on the plate more delicious, just like the delicious stew brought to you by the mother in memory. The tasting of dishes is often fleeting, and only the delicious food in memory is eternal."

"Well... it's a good answer." Bai Renzong nodded with satisfaction and said, "This answer is very consistent with Chef Paul's style. In my opinion, it is indeed a correct answer. But is it the best answer?"

Bai Renzong looked at the remaining seven chefs and smiled and said, "That depends on whether the other seven contestants can give a better answer." After a pause, Bai Renzong continued, "So, who is the next person to show his 'ans answer'?"

At this time, Jiro Nakamura took a step forward and came to the four judges with a tray.
Chapter completed!