My wife name is Erina Nakiri

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It's quite awkward when dishes from the same culinary system clash, especially when they are the exact same dish in a competition. This is the easiest and most direct way to distinguish between superior and inferior quality.

"Is Eishi Tsukasa also preparing French baked escargots?" Senzaemon Nakiri asked, feeling a bit unsatisfied. There were still a few left that he hadn't eaten, and he wanted more, but considering the other students, he decided against it. The bigger picture had to take precedence. He could always taste it again after the competition ended.

Eishi Tsukasa nodded slightly, his expression rather serious. He hadn't overperformed with this dish; it was a stable showing. With the opponent receiving such high praise, Eishi Tsukasa suddenly felt a lack of confidence. It wasn't because he was a competitor; if it were just a practice match, Eishi Tsukasa would have wanted to taste the opponent's French baked escargots.

"Before tasting your dish, first tell us your evaluation of this new chef's skill," Senzaemon Nakiri brought the conversation back.

"Your name... is Renz, right?" Senzaemon Nakiri attempted to pronounce the Chinese name.

Chinese cuisine was an unavoidable topic in the culinary world, and Japanese and Chinese cuisines shared many similarities and close connections. Senzaemon Nakiri knew a little Chinese, naturally, from having visited China, a country renowned for its cuisine.

Renz nodded. This was his first meeting with the old man, and Renz wanted to leave a deep impression but didn't want to leave the image of a bad boy. So, he spoke very humbly.

"Your French baked escargots are a very thoughtful creation," Senzaemon Nakiri commented slowly. "From a personal perspective, the style of your cooking is quite unique."

"Of course, when I say 'unique,' I don't mean it in a derogatory sense."

"Rather, it's a kind of uniqueness that others find very difficult to achieve."

"In your cooking..."

"You actually incorporated some ideas from Chinese cuisine, didn't you?"

"This is something even French chefs find very difficult to learn," Senzaemon Nakiri continued. "The soup is good soup, and the person is a good person." Senzaemon Nakiri emphasized two key points. "This snail meat and sauce already complement each other, and the other base broth used in this onion soup created an excellent synergistic effect with the French baked escargots once again."

Under normal circumstances, Chinese and Japanese chefs find it relatively easy to learn French cuisine. However, for French chefs to grasp the essence of Chinese and Japanese cuisines is far more challenging.

Especially Chinese cuisine. As mentioned before, French cuisine sometimes emphasizes form, with its core being a weaker area. Basic French cuisine can even be made by a beginner learning step by step. To make it better, with enough practice and proper heat control, a standard French dish can be created.

However, to achieve an exceptionally delicious effect, it depends heavily on skill. In short, French cuisine is easy to start, and once learned, its lower limit is quite high. But to break the ceiling and create truly exceptional dishes, it requires immense skill. Chinese cuisine, on the other hand, is quite extraordinary.

Some dishes on the menu are easy to learn and quick to master, but for those that are difficult to pick up, one might study for half a day and still not produce anything. However, this doesn't mean that the upper limit of Chinese cuisine is low. The upper limit of Chinese cuisine can be said to be the highest among all cuisines worldwide.

Its high upper limit lies in the fact that the ingredients used in Chinese cuisine can be combined without limitations. Each ingredient creates a different effect when combined with other ingredients. When a Chinese chef's skill level is high enough, you can give them any set of ingredients, and they can create something extraordinary.

Renz utilized this philosophy of Chinese cuisine. First, the snail meat and his prepared sauce created an excellent effect, neutralizing the overly stimulating sensation and transforming it into an optimal, refreshing taste. The prepared French onion soup, when consumed together, once again produced an additional effect, further enhancing the original refreshing taste.

Senzaemon Nakiri immediately hit the nail on the head.

"This is precisely why I changed my score after drinking this bowl of soup," Roland Chapelle highly agreed with the Director's assessment. Changing one's score goes against the authority a judge or referee should possess. However, Roland Chapelle was a person with very high standards for himself. When he drank this consommé, he understood that his 9.9 score was a mistake.

This dish should not have been made by someone of this age. This was a world-class chef's dish that could achieve results in a world championship. The skill level was truly astonishing.

"The first ingredient pairing neutralized the 'off-flavor' in the taste. The second ingredient pairing elevated the overall taste," Jun Shiomi stated calmly.

"The aromatic spices suppressed the 'off-flavor.' No, it wasn't suppression; it was a conversion. Certain ingredients in the aromatic spices harmonized the 'off-flavor' in the snail meat, which meant that even a precise 'God's Tongue' tasting this dish would find it very difficult to detect."

"That's right, the God's Tongue can detect flaws in dishes, and 'off-flavors' do appear in every dish. Even if they are masked or suppressed, the God's Tongue can detect them."

"But if this 'off-flavor' is transformed into another preference, even a balanced taste, then the God's Tongue simply cannot detect the dish's imperfections."

"And the purpose of this bowl of consommé was to re-ignite the best taste of the entire dish in the mouth."

"Certain ingredients in the consommé enhanced the tenderness and deliciousness of the entire snail meat."

"It even awakened that delicious flavor in the mouth."

"I also give this dish 10 points," Jun Shiomi's evaluation was the most direct. She finished her commentary and gave her answer. As a spice expert, Jun Shiomi clearly understood the role of spices. Spices served to mask certain inherent "bad" tastes and odors of ingredients. When the unpleasant taste of some ingredients was difficult to reverse, spices were the best cheat to hide this "off-flavor." Ordinary diners couldn't detect this "off-flavor."

But the God's Tongue could taste it. Therefore, being able to use spices to neutralize "off-flavors" and even enhance the taste of a dish, this alone was enough for her to give a 10-point evaluation.

It was a sweep. Three judges, three 10s. It was even more exaggerated than the previous God's Tongue judging session. The Totsuki Academy gymnasium instantly fell silent, as quiet as a library.

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