The delicacies of the heavens begin with obtaining gem meat.

Russell Archie, standing on the podium, glanced at his assistant who had finished writing and cut straight to the point.

"Today's menu is—Foie Gras Saute."

"This dish is a classic traditional French dish."

"The detailed recipes are written on the whiteboard. Students who haven't been exposed to it before can come up and take a look."

"Two hours limited."

"Once you're done, bring the dish to the judges' table."

After a pause, Russell Archie added.

"Remember, multiple submissions for review are allowed, but wasting time is not."

"Alright, now—let's start cooking!"

At a single command, the students in the classroom instantly sprang into action.

Most trainees went directly to the ingredients area and skillfully selected ingredients and prepared tools.

Having undergone three years of rigorous training at Totsuki Academy's elementary school, they had already learned how to make pan-fried foie gras, so they didn't need to look at the recipe on the whiteboard again.

Jiang Yan, however, rested his chin on his hand, carefully examining the recipe written on the whiteboard.

"Wash and drain the foie gras, sprinkle with black pepper and sea salt, and marinate for ten minutes..."

"Heat a skillet, melt the butter, and pan-fry the foie gras over medium heat until golden brown on both sides..."

"Slice the apples, coat them lightly with flour, and fry until golden brown and crispy..."

"To prepare the sauce, combine red wine, honey, and lemon juice and simmer until thickened..."

Unfortunately, Jiang Yan had previously mainly studied Chinese cuisine and desserts.

My knowledge of French cuisine is limited to having tried a few dishes.

I've never had this French-style pan-fried foie gras before, and naturally, I've never cooked it.

........................

Ryoko Sakaki glanced at Jiang Yan, who was intently studying the recipe, and for a moment, she didn't know what to say.

Those who can pass the transfer student exam at Totsuki Academy, even if they are not all-rounders, should at least have some knowledge of cuisines from various countries.

Unexpectedly, Jiang Yan had never even tried a basic French dish like pan-fried foie gras.

But on second thought, Ryoko Sakaki realized that it wasn't so hard to understand.

Jiang Yan's name alone tells you he's Chinese, so he must be an expert in Chinese cuisine.

It's not surprising that he doesn't have much knowledge of French cuisine.

A few minutes later, Jiang Yan looked away and turned to the kitchen counter.

They discovered that Ryoko Sakaki had already brought back all the necessary ingredients.

So Jiang Yan simply said.

"Thank you for your hard work, Ryoko Sakaki. Let's begin."

"Next, I'll be in charge of pan-frying the foie gras and apples; I'll take care of controlling the heat."

"Please take care of making the sauce and the other side dishes."

Jiang Yan's arrangement surprised Sakaki Ryoko slightly.

In this situation, letting her take charge of the most important part, foie gras, is the best choice.

But seeing Jiang Yan's calm eyes, Ryoko Sakaki nodded as if possessed.

"it is good."

Having agreed, Ryoko Sakaki didn't say anything more.

The two began to take action.

Jiang Yan took the foie gras.

Fresh foie gras has a delicate pink color and fine texture, looking like solidified fat, and it will crumble with the slightest pressure.

This is precisely the difficulty of pan-searing foie gras in France; the texture of foie gras is too delicate, and controlling the heat is of utmost importance.

If the pan-frying time is too short, a fishy smell will remain inside, affecting the taste; if the time is too long, the foie gras will lose too much of its fat, becoming dry and losing its melt-in-your-mouth, rich flavor.

This is a huge test of the chef's skill level.

But there was no sign of tension on Jiang Yan's face.

...........................

First, cut the foie gras into 0.8 cm thick slices, then carefully place them on absorbent paper and gently press to remove excess moisture from the surface.

Sprinkle evenly with black pepper and sea salt.

During the marinating process, Jiang Yan picked up a fresh apple, peeled it, cored it, and sliced ​​it with practiced ease.

Ryoko Sakaki was preparing the sauce when she caught a glimpse of Jiang Yan's actions out of the corner of her eye, and she couldn't help but nod in approval.

At least these processes are all working correctly.

Ten minutes later, the foie gras was ready.

Place a frying pan over heat and pour in some butter.

When heated, butter quickly melts into a liquid state, releasing a rich milky aroma.

Listening to the sizzling sound of the butter in the pan, Jiang Yan carefully felt the temperature inside the pan.

When the butter turns a light golden brown and releases a caramelized aroma, quickly place a slice of foie gras into the pan.

"Sizzle—"

A pleasant sound rang out as the foie gras came into contact with the hot butter, causing the surface to solidify rapidly and locking in the fat and juices inside.

Once the bottom edge of the foie gras revealed an enticing golden color and emitted a rich aroma, Jiang Yan gently turned his wrist to flip the foie gras over and continued to fry the other side.

The heat of the flames, the aroma of butter, and the richness of foie gras intertwine in the air to create an enticing symphony.

Ryoko Sakaki, who was standing to the side, was slightly lost in thought.

Judging from the color of the foie gras, it's clear that Jiang Yan's control over the cooking time is definitely better than hers.

She lowered her head, no longer distracted, and focused intently on preparing the sauce.

The richness of red wine, the sweetness of honey, the tanginess of lemon juice... the resulting sauce is bright red in color and has a rich aroma.

..............................

Jiang Yan quickly scooped out the fried foie gras and placed it on a plate.

The perfectly pan-fried foie gras rests quietly on the plate, its edges slightly curled up, its color an enticing golden brown, with glimpses of the tender pink flesh inside that is not yet fully set.

Just looking at it makes one's mouth water.

Next, Jiang Yan put the previously prepared apple slices into the pot. The apple slices, coated with a thin layer of powder, quickly turned crispy and golden brown when heated, emitting a sweet fruity aroma.

Ryoko Sakaki, who was standing next to her, had just finished making the gravy.

And the chopped carrots and potatoes were fried until golden brown.

The two first arranged the side dishes on plates one by one.

Then, Ryoko Sakaki held the prepared gravy, tilting her wrist so that the thick, red liquid flowed slowly down, first pouring it over the crisp apple slices, and then slowly soaking into the edges of the foie gras.

The aroma of the sauce, combined with the rich, oily scent of foie gras and the sweet fragrance of apples, caught Jiang Yan's eye.

A traditional French pan-fried foie gras dish is now complete.

However, the foie gras was still not cooled down and was not yet at its optimal time for consumption.

Therefore, Jiang Yan and Sakaki Ryoko did not immediately serve it up for inspection.

Taking advantage of this break, Jiang Yan fried two more pieces of foie gras.

Fortunately, we still had extra side dishes and sauce.

By the time two more servings of pan-fried foie gras were finished, the first serving had reached its optimal eating time.

Jiang Yan then brought the French-style pan-fried foie gras to the judging panel.

"Instructor Archie, please have a taste."

Upon hearing this, Russell Archie looked up at Jiang Yan, a hint of doubt flashing in his eyes. But then his gaze fell on the dishes on the plate, and his eyes brightened instantly. He nodded slightly.

"The heat control was excellent."

That being said, the only way to judge the taste is to try it yourself.