Chapter 263: Tackling the Gourmet (3)
…
After watching the video thrice, the creative director was completely shocked.
His eyes were glistening when he looked at Xiang Yi.
In the past, he used to admire Xiang Yi the way that one would when admiring beautiful things…
However, he was now full of awe.
His gaze was reverent.
Even though he hadn’t tasted the food she had cooked before, he felt that the cooking process and plating were simply like art!
Their culture may be different.
However, the pursuit for beauty, which is part of human nature, is universal.
In other words, at this time, Xiang Yi did not conquer him with the delicious taste of the food she had cooked but with how it looked!
Xiang Yi said, “In this case, I’m counting on you to contact the viscount.”
The creative director patted his chest and exclaimed, “No problem, you can count on me!”
…
Even though he was the creative director of a top-notch international magazine, getting the contact information of the lord viscount still took him some effort.
The creative director originally wanted to trim the five-minute video a little shorter so that the viscount could see how appealing it was right away.
However…
After watching the video again and again, he felt that every single dish in the video was incredibly beautiful regardless of whether it was stir-fried, braised, boiled, cooked, or decorated with flower petals!
He gritted his teeth and decided not to trim the video at all!
He first had a conversation with the viscount, during which he spoke to him very courteously, then he sent the video to the latter right after. He then waited anxiously for a reply.
…
…
At a certain Michelin two-star restaurant.
Restaurants can receive one to three Michelin stars; and this particular restaurant was awarded two Michelin stars last year, which brought about brisk business for them.
The head chef had fallen ill recently and was replaced by the sous chef, which caused some of the customers to be displeased.
However, no one expected that the viscount would dine at that restaurant. The owner of the restaurant immediately panicked and ordered the chef to serve the viscount with food made of the best and freshest ingredients. On the other hand, he also hurried to the wine cellar to get a bottle of fine red wine.
The appetizer was served, followed by the starters, and then the main dish… The viscount looked increasingly displeased as each dish was served.
When dessert was finally served, he took only a small spoonful of it and no longer touched it again.
The current head chef hurried out in a panic and asked fearfully, “Sir, how do you find the dishes served today?”
The viscount remarked shrewdly, “There’s nothing else to offer except expensive ingredients and gorgeous plating. Even the dessert has been sprinkled with edible gold leaf, but the taste is just awful! The red wine that was paired with the meal didn’t go well with the food at all! The tastes couldn’t complement each other and become one but instead gave the dishes an astringent taste!”
“The criterion for two Michelin stars is a restaurant that is ‘worth the long journey’, and the culinary skills of the head chef have to be excellent.”
“However, in my opinion, the food served today is worse than fast food!”
The chef looked ashamed and hung his head low.
When he saw the viscount pull out his cell phone, the owner, who was standing near him, felt like he was about to pa.s.s out.
‘Oh no, this is the end for the restaurant!’
To his surprise…
The viscount seemed to have opened a video on his cell phone, and his eyes suddenly widened after watching for a few seconds disinterestedly. He then focused his attention entirely on the video.
Those five minutes were undoubtedly a trial for the chef and the restaurant owner.
The corners of the viscount’s mouth curled up into a smirk, and he got up to leave in a hurry.
After waiting for a while, they still hadn’t seen any negative reviews about their restaurant from the viscount on social media.
“Phew, there’s hope for our restaurant!” the owner said as he burst into tears of joy. He finally realized that the test of the food should be the priority concern of a restaurant. He declared, “Let’s close the restaurant temporarily until our chef has recovered!”
…
On the other hand…
“What? A livestream of me cooking?”