Although the dining table is very long, as long as Shima Rin observes carefully, she should be able to see Sakurajima Mai clearly.
Thinking of this, Yushan Kazuto couldn't help but ask, "Senior Mai, you haven't taken off your mask yet, right?"
"Junior Kazuto, how did you know I was wearing a mask?" Mai Sakurajima felt a little strange.
Since Yushan Kazuto can't see himself, he naturally shouldn't be able to see himself wearing a mask.
But what she didn't know was that the fact that she was wearing a mask was actually analyzed by Yushan Kazuto.
After all, Shima Rin did not confirm Sakurajima Mai's identity at the first time, so Yushan Kazuto already knew that Sakurajima Mai must have been disguised to some extent.
The simplest way to disguise is to wear a mask.
"I'll tell you the reason later. You haven't taken off your mask now, right?" Yushan Kazuto asked again.
Sakurajima Mai blinked slightly, not quite understanding why Yushan Kazuto was so obsessed with masks. Did he have any special preferences?
After thinking for a while, Mai Sakurajima finally replied: "Not yet."
"That's good." Yushan Kazuto breathed a sigh of relief. In this case, Shima Rin should not be able to confirm Sakurajima Mai's identity for the time being.
Seeing the relieved tone of Yushan Kazuto, Sakurajima Mai couldn't help but frown.
"Senior Mai, can you please move to the left side of the restaurant door, closer to the left side?" Yushan Kazuto continued typing.
"That's the position right opposite you. If there is someone there, just look a little further towards the edge of the dining table." After thinking for a while, Yushan Kazuto added again.
Mai Sakurajima was a little puzzled. There was indeed no one sitting opposite her, but she was sitting there peacefully. Why?
Want to change position suddenly?
"Can you tell me the reason?" asked Mai Sakurajima.
Yushan Heren glanced at the time, it was 17:57, which meant there were still three minutes left, so he started typing quickly.
"There is someone in the restaurant who can spot you, so I can only choose to keep you out of her sight."
Looking at Yushan Kazuto's explanation, Sakurajima Mai frowned even deeper.
Kazuto Yuyama clearly stated that the person who was able to discover his own traces was a girl, which means that the person Kazuto Yuyama was talking about was not himself.
His choice was to let Sakurajima Mai avoid the other party's sight, that is, the girl who could discover his traces should sit on the opposite side.
After thinking about it, Sakurajima Mai couldn't help but look towards the area where Shima Rin was, and happened to see Shima Rin's gaze.
Sakurajima Mai couldn't help but turn around. She knew very well that Shima Rin had indeed seen her.
As for whether the other party has discovered her identity, Sakurajima Mai feels that it probably hasn't happened yet, and it's probably just a guess.
After all, there was a sense of scrutiny in Shima Rin's eyes, very much like the feeling of meeting someone but not being able to confirm their identity.
Chapter 1759 Pan-fried Goose Liver
Before this, Sakurajima Mai had been keeping her head down while messaging Yuyama Kazuto, so Shima Rin didn't see it clearly.
However, if the other party takes a few more glances, perhaps they can confirm the identity.
At worst, I will definitely take off my mask after the dinner starts.
You can't just cut a slit in the mask and eat through it, right?
Even if I wanted to do so, there is no chance now. The mask cutting and sewing work needs to be done in advance. It is definitely not easy to cut it when wearing it on your mouth, but if you take it off, won’t you be directly exposed?
In an instant, many thoughts flashed through Mai Sakurajima's mind.
Although she was very curious as to why Shima Rin was able to discover her existence, she didn't have time to think about it at this moment.
She didn't want too many people to notice her at this birthday dinner.
Maybe Shima Rin won't tell anyone after she finds out, but Sakurajima Mai can't bet on this possibility.
What Yushan Kazuto said about changing positions is already the best option.
Thinking of this, Sakurajima Mai quickly replied to Yushan Kazuto: "I know."
After seeing the news about Sakurajima Mai, Yushan Kazuto finally breathed a sigh of relief, but he was still a little worried.
"I will deliberately pass by on the left side of the restaurant entrance later. When I pass by you, remember to pull my clothes."
After moving to the seat opposite and looking at the news from Hayama Kazuto, Sakurajima Mai knew that Hayama Kazuto was still not reassured and needed to confirm it again.
However, since she had already changed her seat, there was nothing wrong with Yushan Kazuto's request, and Sakurajima Mai quickly replied, "Okay."
Only then did Yushan Kazuto put away his phone, took a long breath, and then walked towards the restaurant.
When passing by a seat, Yushan Kazuto's dress was obviously pulled. Yushan Kazuto finally let go of the stone in his heart and silently memorized Sakurajima Mai's seat.
Mai Sakurajima blinked slightly: [The material of Kazuto-kun's dress is quite good. ]
[I hadn't noticed before, but after putting on this gift, Kazuto-kun actually has a bit of aristocratic temperament. ]
[It’s just that this hairstyle doesn’t seem to match the dress. Could it be that the junior student cut his hairstyle himself in front of the mirror? ]
When I returned to my seat, it was exactly six o'clock.
In the northeast corner of the restaurant, a red curtain slowly opened, revealing the band behind it.
This is a classical symphony orchestra, all members of which are from Vienna, Austria. It is also very famous among all performing orchestras.
The familiar orchestral music sounded, and the band was playing "Happy Birthday".
Strictly speaking, it should be "Happy Birthday Variations", which was once played by a symphony orchestra when celebrating the birthday of the famous Japanese conductor Seiji Ozawa.
However, compared to that performance, this performance feels brighter.
The sound echoed in the restaurant, and everyone closed their eyes and enjoyed it quietly.
Although the melody is simple, a timeless song like Happy Birthday must have its own unique sonic beauty.
The music surrounds and enters the kitchen, which actually sends a signal to the kitchen.
The kitchen staff needs to serve the first appetizer to the table when the third bar of "Happy Birthday Variations" is played.
The best time to enjoy the appetizer is when "Happy Birthday Variations" ends and everyone starts enjoying dinner.
Hearing the music, Tohka Takanashi became busy again.
Before she became the head chef last year, she didn't know that dining could be so particular.
At that time, she just listened to Gallegrini's instructions and did whatever he asked her to do.
It was only this year that she realized that Gallegrini's instructions were so profound.
She originally thought that her cooking skills were quite remarkable, but now it seems that she still has a lot of room for improvement.
On the iron plate in front of me, the Ronde foie gras was already sizzling with oil.
In this case, the goose liver had been fried until it was soft. Touka Kotori took a pair of tweezers and quickly picked out the remaining few strands of fascia from the goose liver.
When tasting foie gras, the main thing you taste is its melt-in-your-mouth texture. The presence of fascia will greatly affect the taste, so it must be removed cleanly.
However, the fine fascia like the one just mentioned actually has little effect on the taste, and most of the time, it will not be picked so finely.
After all, the work of a chef is quite hard, and most chefs are reluctant to do such meticulous work.
However, on the one hand, Touka Takanashi has a higher level of pursuit in cooking, and on the other hand, it is also Gallegrini's requirement to pick out all the ingredients.
On the side, Haifeng Rihe was working on the plating.
With her cooking skills, she is not yet able to complete such delicate food processing quickly and accurately, but the job of plating is just right for her.
At the bottom is a piece of crispy toasted bread, in the middle is a piece of Hyuga pear cut into thin square slices, and at the top is the freshly fried foie gras slices.
The foie gras is tender, the pear is sweet, and the bread is crispy; the combination of the three complements each other perfectly.
After placing the foie gras, you also need to drop a drop of Uncaria rhynchophylla juice on the top.
This fruit is not common and is native to Southeast Asia. It is not yet commercially cultivated and is very rare.
One of the best neutralizers in pan-fried foie gras.
In fact, foie gras tastes a bit greasy. Although pears can also help relieve the greasiness, the effect is far less than that of Uncaria rhynchophylla.
The taste of Uncaria rhynchophylla is sweet and sour, with a charming fragrance, which just neutralizes the slightly greasy taste of foie gras.
Add a few mulberries around it, scrape a spoonful of honey on it, and a plate of pan-fried foie gras is ready.
According to the tradition of Vittorio's cottage, each portion of pan-fried foie gras is served individually.
However, Yushan Heren had communicated with them beforehand. After all, it was a birthday dinner, and he didn't want to have to share food. In the end, Vittorio Hut had to compromise.
There were six servings of foie gras on one plate, six plates in total, for a total of thirty-six servings.
As for why we didn’t use one plate, it was mainly because the dining table was too long and it was too late to customize a separate long plate.
The singing in my ears was still beautiful. With the joint efforts of more than ten chefs, they finally fried the foie gras before the third bar of "Happy Birthday Variations" was completed.
Six waiters pushed the food cart and quietly placed the foie gras on the table without disturbing anyone who was enjoying the music.
On the side, the music gradually became lower and lower, and the whole song came to an end.
Everyone gradually opened their eyes, and what they saw was the delicious pan-fried foie gras that made them salivate.
Chapter 1760: Late Ye Mi
Speaking purely for Yushan Kazuto personally, he actually doesn't have much feeling about foie gras.
Gourmets regard foie gras as a treasure, but Yushan Kazuto only thinks it is a good food ingredient. Animal protectors believe that the production process of foie gras is inhumane, which Yushan Kazuto does not agree with.
In Yushan and others' eyes, goose liver is a good food ingredient, but its plasticity is a little poor, and there are only a few dishes that can be cooked with it.
But now Yushan Kazuto had to admit that he was somewhat amazed by tonight's pan-fried foie gras.
This is not just about stacking top-notch ingredients; the key is to achieve the complementarity of various flavors rather than simply combining various ingredients together.
Three ingredients, three tastes, three cooking techniques, plus the finishing touch of the Uncaria rhynchophylla juice, instantly make this pan-fried foie gras achieve a multi-level unity in taste.
The originally greasy goose liver was neutralized by the sour and sweet juice. Without destroying the taste of the goose liver, it highlighted its strengths and avoided its weaknesses, and even brought out the flavor of the goose liver.
After eating the pan-fried foie gras, you can also taste the mulberries placed next to it.
June is the time when mulberries have the best texture and flavor. Eat one or two to savor the pan-fried foie gras and cleanse your mouth while waiting for the next dish to be served.
In the direction of the kitchen, several waiters have already pushed out new dishes on a cart.
The second dish is smoked ham and hors d'oeuvre toast, the ingredients of this dish are even more precious than the previous one.
However, Yushan and others felt that the food was just average, not as amazing as before.
But judging from the expressions of others, they seemed even more obsessed.
In fact, this is very normal. As the saying goes, what is honey to one person may be poison to another. Everyone has different tastes, so naturally their feelings about food are also different.
Of course, it could also be that Yushan and others are used to it, as he often eats similar combinations in Vittorio's cabin.
The ingredients we use everyday may not be so precious, but they are also the best.
They are all top-quality ingredients, so the difference in taste is not obvious. It is not like the previous pan-fried foie gras that found a completely new ingredient, but it also elevated the overall flavor to a higher level.
Of course, if Yushan and others were to give a score, this dish would still score above 90 points.
Being average doesn’t mean it’s bad, it just doesn’t have that eye-catching feel.
Normally, similar dishes would score around 88 or 89 points, but this dish only scored around 91 or 92 points, so it was naturally hard to impress Yushan Heren.
As for the pan-fried foie gras, Yushan and others usually give it a score of only 60 or 70. But when he suddenly tasted a dish with a score of over 90, he naturally felt a little different.
The third dish is a relatively simple seafood soup, but compared to the ones I usually taste, the freshness and gelatinous texture of this bowl of seafood soup is more obvious.
Touka Takanashi selected a variety of seafood that are not usually common but have excellent flavor as the base of the soup. It starts stewing at noon and is not finished until just before serving.
The seafood soup has a rich aroma, and after one bite, you’ll feel a sense of satisfaction between your lips and teeth.
Everyone finished drinking the seafood soup, but the fourth dish had not yet been served.
Vittorio’s Cottage would certainly not make such a mistake in serving food, and this situation can only mean that – big things are coming!
In French cuisine, soup is the dividing line between the appetizer and the main course. Everyone sat in their seats, eagerly waiting for the main course to arrive.
The door of the restaurant suddenly opened, immediately attracting everyone's attention.
The door had been closed before the dinner began, and now that it was suddenly opened, it was hard not to wonder if this was related to the upcoming dinner.
There was a "thump thump" sound in the corridor, and everyone's heart was beating non-stop.
