Ogyust, the chairman of the North American Famous Chefs Alliance, was thinking that if they cooperated with Yuan Zhou for a long time, they would be able to see Yuan Zhou more often. He could bring two more talented young French chefs to meet Yuan Zhou a few more times and they might learn more things.
Gauss, the vice-president of the North American Chefs' Federation, thought that Yuan Zhou would leave the deepest impression on him in this exchange meeting, which would definitely surpass Maricello and Doma. In addition to leaving a deep impression, there would be many reasons for them to come to Chengdu if they cooperated for a long time. This was killing two birds with one stone.
One was for France, and the other was for himself. Did they consider the feelings of North America?
After Auguste agreed, Gauss returned to Taoxi Road with the help of Alex. Time was tight and it was not the time to talk in detail.
When the lunch ended, Tuoloma immediately discussed with Yuan Zhou and made some slight changes to the process. As for the matter of continuing in the evening, Yuan Zhou naturally agreed readily.
In the afternoon, the location was still Li Li's western restaurant. This time, everyone served their signature dishes. Of course, many signature dishes were less effective because of their age. However, a master was a master after all. Besides, everyone had almost digested the food.
If he had gotten permission, Li Li would have taken a video camera to record everything.
Li Li was also very honest. There were surveillance cameras in his restaurant's kitchen. If there were any problems, the source could be found. But now, he even turned off the surveillance cameras.
"Mr. Barr's Fried Lamb Ribs in Red Wine has opened my eyes. The red wine, which was originally a side dish, became the main character, making the taste more varied and rich." Yuan Zhou kept praising it.
Actually, the names foreigners gave to their dishes were very monotonous. Some of them included the ingredients and cooking methods. For example, Braised Black Truffle with Potato. The condiment was black truffle, the main ingredient was potato, and the cooking method was braising.
Some of them were named after the place of origin of the ingredients. For example, this Fried Lamb Ribs in Red Wine was also called Lyon Lamb Ribs.
"Mr. Doma's Brazilian Double Steak is also very ingenious." As the King of Beef, Yuan Zhou naturally knew how to make this Brazilian double layer steak. However, the double layer in this delicacy referred to the fact that the heat on the front and back of the steak were not the same, resulting in a double layer of texture. On the other hand, Tuoloma used excellent knife skills to cut the steak in the middle and embedded a layer of ham.
This way, there would be two layers of flavor. Of course, this would also cause the beef to lose a certain amount of gravy and texture. However, this dish had been tried many times by Tuoloma, and the loss was minimized.
Although Yuan Zhou felt that he could do better with his knife skills … now was the time to communicate, not to show off.
Everyone needed to be acknowledged. Whether it was a western cuisine master or a western cuisine novice, Yuan Zhou would always be able to say what was the best part of the dishes he tasted.
While Tuo Luoma and the others were in awe, they were also happy to be acknowledged.
"Boss Yuan is so nice to be able to eat the works of so many masters. I wonder if there are any leftovers. Let me have a look." Li Li kept swallowing his saliva, his eyes fixed on the dishes.
Very quickly, Li Li denied his own thoughts and gave himself two slaps in his heart. "Li Li, Li Li, you're a high-level chef after all. You also want your face. How could you think of leftovers? It's called leftovers!"
Why did Li Li slap himself in his heart instead of slapping himself in reality? It was because reality hurt.
"It would be great if I could have one of them as my teacher." Li Li was daydreaming. His mind was filled with thoughts.
Back to the topic, the atmosphere was harmonious.
Tuoloma said, "No matter how delicious my Brazilian double layer steak is, it can't be compared to your steak."
"Yes. Although my Big Mac steak is better than the Brazilian double layer steak, it still has more room for improvement than yours," Maricello said.
"To be honest, I have never heard of your name before," Gauss said.
Tuoloma added, "Indeed. The first time I heard of your name was from my disciple, Bayer. He said that you are a chef that Chu highly admires."
Oh, Tuoloma still remembered that he had a disciple named Bayer? That was really rare.
"It's a bit of a pity. Bayer was originally included in the exchange, but he has been very busy recently," Maricello added.
Tuoloma also nodded in agreement. "That's true. Bayer also provided a lot of suggestions for the exchange. But when it was about to start, something suddenly came up. Otherwise, he would definitely have learned a lot of things by participating in this exchange."
Gauss was not interested in the Bayer that the two were talking about. He continued, "As the world's number one steak, your reputation shouldn't be so low. So, have you considered opening a western restaurant in Paris? I can help with the storefront and other procedures."
In the beginning, Yuan Zhou also thought of opening a branch and expanding the storefront. But later, he gave up on this idea.
"Thank you for your invitation, Mr. Gauss." Yuan Zhou was very touched, but he still said, "But I still like my own small restaurant. I don't have the idea of opening a branch."
Gauss did not give up. "Yuan, you really don't want to consider it?"
"Yuan, you only need to open a branch five or six times a year. You really should consider it," Bauduin also advised.
Since all the masters were advising him, Yuan Zhou could only say, "If I have the idea of opening a branch in the future, I will definitely look for Mr. Gauss."
Only then did the topic end.
Similar to the morning, the discussion continued until Yuan Zhou was about to prepare the ingredients for dinner. Li Li, who was beside him, kept taking notes in a small notebook.
It had to be said that Li Li was also a talent in the field of note-taking. It could be predicted that he would definitely be a tyrant in the field of note-taking when he was still a student.
He could actually write down everything that nine people had discussed.
At dinnertime, Gauss confidently wanted to be the first to enter The Kitchen God. But in the blink of an eye, Wuhai had already taken the number and was ranked first.
"I know that some painters and pianists have very fast hands. No problem. But can anyone tell me what's the relationship between being a painter and being fast?" Gauss was lost in thought.
But just after thinking for a while, Gauss and Barr began to discuss what to eat in the evening.
"I ate too much at noon. I must control my appetite for dinner," Touroma said.
"My digestive system isn't very good. I can't digest too much steak at night," Bauduin said.
All in all, they all expressed that they must control their appetite and not eat too much like they did at noon.
But … their imagination was full, but the reality was fat. They walked out of The Kitchen God one after another and sat outside to digest their food.
At night, they talked for the third time.
"Yuan, since it's difficult for you to open a new restaurant in Paris, are you interested in taking part in this year's Bogus World Cooking Competition?" When Touroma asked this question, before Yuan Zhou could answer, the system suddenly displayed.
…
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