I found a life simulator.

A minefield that can't be breached.

Tsukasa Eishi and his team engaged in a food war primarily featuring 'French cuisine,' which could even be described as a professional versus an amateur, with no chance of victory whatsoever.

On the international student side, the one most skilled in French cuisine, facing their superior Eishi, might only be able to try to lose the game in a more aesthetically pleasing way, not aiming for a victory, but just hoping to avoid a crushing defeat.

This is a question that Tsukasa Eishi cannot possibly lose.

“I’ll go.” Kurokiba Ryo rubbed his dark circles, put the red scarf from his wrist on his head, and his originally lazy posture instantly turned wild. “Only when you fight against such a strong opponent can you have the passion to cook.”

“No.” Alice Nakiri rejected Ryo Kurokiba’s idea.

Kurokiba Ryo is skilled at seafood cooking, not French cuisine. Even if Kurokiba Ryo could cook French food, his skill level would obviously not be high enough, and he would definitely fail against his superior Eiji.

This means we've lost a top-tier fighter for no reason. Will the international students even be able to continue fighting?

"So, Miss, are you going up?" Kurokiba Ryo hesitated for a moment before saying, "You're no match for him, are you?"

Alice Nakiri really wanted to punch Ryo Kurokiba.

This guy can't even speak properly.

Yes, Alice is no match for Tsukasa Eishi either, but did you have to say it so bluntly?

“How could I not be his match?” Alice Nakiri retorted. “It’s just that I’m not good at French cuisine. He’s bound to lose to other cuisines.”

"Ono-kun will play in this match," Alice Nakiri said, pointing to a taciturn boy wearing black-rimmed glasses.

"Huh?!" Ono was stunned.

When gods fight, little devils suffer?

"Ono-kun is an expert in French cuisine, right? I remember you mainly studied French cuisine." Nakiri Alice made a thoughtful expression.

“That may be true,” Onota nodded and said, “but I have no chance of beating Tsukasa Eishi. Sending me up for a food battle is just giving him free points.”

"Onota, believe in yourself!" Alice Nakiri patted Onota on the shoulder to comfort him. "There aren't many people around here who can rival you in French cuisine."

"You are our best choice for our boss, Eishi."

"Go for it!" Alice Nakiri cheered, waving her fist in encouragement.

The smile on his face seemed to give Onota a boost of energy.

"Then I lost, don't blame me." Ono Tai took a deep breath, looked around at the others, and with Alice Nakiri's encouragement, he felt that he was indeed the one who cooked French cuisine better.

Think of this.

He raised his hand.

Step forward one stop.

"Onota, the international student representative," the international student team leader, a middle-aged man with European features, introduced in rough Japanese.

People from both sides stood on the stage.

Su Ze also came to the stage.

Because there will be a team food battle later, the kitchen table in the center of the arena is set up with multiple units.

When Su Ze took the initiative to go on stage, he didn't seem to be giving up. Roland and Senzaemon Nakiri probably understood that Su Ze must know how to cook French cuisine.

As long as it's not just bravado.

Senzaemon Nakiri was worried that the young man might force himself to serve French dishes that he was not yet proficient in or had only just begun to learn, just in order to show off.

As a diner, Senzaemon Nakiri respects the chef; even if it's not delicious, he'll still eat it. However, other viewers watching this food battle might not hesitate to express their 'disdain'.

After all, Su Ze has given people a bad impression since his appearance.

Some are independent and unorthodox.

He insisted on creating his own faction and participating in every round of the food battle. In the eyes of the other young people, Su Ze might be too pretentious, so they all wanted to see Su Ze perform poorly and laugh at him when he made a fool of himself.

Never underestimate the malice of a person.

Especially in Japan's social environment.

Even if some people do not intend to cause harm, they can't help but join in the commotion when they see others committing violence.

I'm still worried about this situation happening.

People in the audience on stage have already started shouting.

"Tsukasa Eishi, take them down!"

Let's go!

"You can win even if you cook with your feet!"

That's the advantage of playing at home.

This is Totsuki Academy's stadium, and most of the spectators at the matches are Totsuki Academy students, so they usually support their fellow alumni.

Hearing the cheers, shouts of encouragement, and boos mocking others from the stage.

Tsukasa Eishi frowned slightly, somewhat disgusted by the atmosphere.

Cooking is not a monkey show; what he pursues is elegance and art, the top of the appreciation chain. Tsukasa Eishi has always been disdainful of food battles and competitions.

But there is no way.

This is the mainstream in the culinary world.

I had anticipated this situation and was thinking of finishing the competition quickly and leaving, but before the competition even started, I was already feeling a bit annoyed.

"You can choose any ingredients you like from the food section." Senzaemon Nakiri did not stop the shouting and yelling from the audience. He couldn't stop such things, and besides, the food battle needed some passion and competition.

Tsukasa Eishi and Ono Tai each stepped forward to choose the ingredients they wanted.

Su Ze was the last to go over. He scanned the dazzling array of ingredients. He personally didn't like Western food, but Erina and his daughter did.

For example, Youze really likes Chinese food, just like his father.

However, it's impossible for Youze and I to simply not learn Western cuisine just because we like Chinese food. Our daughter is our own flesh and blood, and she's our little darling. We have to learn a few dishes no matter what.

Compared to Chinese cuisine.

Western cuisine emphasizes style and refinement, with a luxurious feel that exudes aristocratic and upper-class atmosphere at first glance, which usually makes it easier to score points with judges.

The reason why French cuisine is considered a typical representative of Western cuisine, and even called the aristocracy of Western cuisine, is simple: French cuisine brings together the best of Western cuisine.

It combines all the strengths of Western cuisine.

Whether it's visual, olfactory, gustatory, tactile, or sympathetic, French cuisine pursues the realm of art and elegance. Each meticulously prepared dish is often a work of art.

In terms of appearance and plating skills alone, French cuisine has the highest requirements.

Beyond the delicious taste and satisfaction, there are many demands, breakthroughs, and adventures, as well as many unimaginable creative ideas.

If the greatest strength of Chinese cuisine is its flavor, then the greatest strength of French cuisine is its color.

Su Ze couldn't really decide what dish to make.

He can cook so many French dishes.

However, since the old man's taste is similar to Erina's, let's try making a few French dishes that Erina likes.

Think of this.

Su Ze reached into the ingredient area and took a lot of ingredients.

He wasn't going to cook a French dish.

Even though it's supposed to be a competition of French cuisine, it doesn't seem to say that you can only make one French dish. Su Ze wants to make a complete set of French dishes, and without the aid of knife skills, make sure the visual effect is perfect, so as to establish a winning position and win the first round first.

......

Chapter 77 He also knows French cuisine?

"Do you also want to make French-style baked snails?" Si Yingshi glanced at the ingredients Su Ze had picked up and guessed what dish the other was going to make.

Western cuisine is sometimes like a chemical formula.

If you follow each step methodically and become proficient enough in these steps, you can make a delicious dish. But if you want to enhance the dish, you have to rack your brains from other aspects.

French-style baked snails are a famous French dish.

Almost everyone who studies French cuisine will learn this national dish of France. On the one hand, it is a representative dish, and on the other hand, there are many ways to make this dish.

The head coach provided the freshest ingredients at the competition venue. Since they were fresh, they were live snails. Cleaning snails is an extremely time-consuming process.

"Hmm," Su Ze responded, but his hands began to process the live snail in his hands.

Su Ze placed some salt inside the white jade snail shell, picked up a bamboo skewer from the kitchen utensils, inserted it deep into the shell, and twisted it to pull out the meat.

Along with the tender pink snail meat, there was also some filthy grime. Su Ze used a toothpick in his hand to gently separate the intestines, casually placed the meat on the cutting board, and then poured white vinegar into the shell.

Smooth.

So smooth.

Before the audience even realized it, Su Ze had completed the live dissection of the white jade snail. His skillful technique made him look like a French chef who had been cooking for over a decade.

"I didn't expect him to know French cuisine," Roland Chapel exclaimed from the judges' panel. With just these few steps, he had already determined Su Ze's skill level.

Whether someone can cook French cuisine or not doesn't depend on the perfection of the dishes; you can tell if they're a seasoned pro just by observing a few steps they take.

That's all there is to it.

At least Roland Chapel knew that Suze knew how to make French escargot.

Su Ze did not stop what he was doing. He kneaded the bread in the ingredients section into a crumbly state, added butter and mixed it in, and then removed the stems from the parsley, chopped it up and mixed it in.

This parsley, commonly known as European parsley or celery, is a different type of celery, but it differs from the common celery.

Putting aside the differences in appearance, parsley has a fresher taste with a hint of spiciness and a subtle sweetness, while celery has a richer flavor and not as pronounced a sweetness.

This is a commonly used spice in Western cuisine.

Next, Suze chopped the basil leaves, added lemon zest, lemon juice, sea salt, ground black pepper, minced garlic, and mixed it all together with the previous ingredients.

Each ingredient added helps to neutralize the flavors of the others.

For example, parsley and ground black pepper are a perfect match.

When used on fatty meats, parsley and ground black pepper work better, but when used on lean meats, celery, a close relative of parsley, should be mentioned.

Snail meat is a good match for the former.

This is Suze's spice and sauce combination.

Quickly switch to the prepared snail meat, put the snail meat into the pot and stir-fry with butter, then sprinkle the brandy that you prepared in advance into the pot little by little.

The flavor of brandy is infused into the snail meat.

Su Ze casually shook the stir-fried snail meat into a metal basin, then picked up a potato, quickly peeled and sliced ​​it, added water and cooked it.

During this process, Su Ze stuffed the snail meat back into the snail shell, mixed in the prepared sauce, took out the cooked potato slices, waited for the water to drain, mashed the potato slices with a fork, mixed in an appropriate amount of hot milk and butter, and pressed it onto the snail shell to seal it.

Sprinkle with a little minced garlic.

When Su Ze came to his senses, a French-style baked snail dish was already prepared on his kitchen table. When he looked at the people in the other direction, the people on both sides were still working hard.

Compared to the other two, who had to consider how to combine their spices, Su Ze's mind automatically conjured up a whole bunch of spice formulas.

When deciding what dish to make, the perfect sauce would flash through Su Ze's mind. But Su Ze didn't stop there; he picked up another ingredient and started frying and cooking again.

From the judges' panel, they can see directly what's happening on each kitchen table.

When Su Ze's French-style baked snails were ready, Nakiri Senzaemon and the others were about to taste and enjoy the dish, but the other party didn't bring it up and had to make a second dish.

They took Nakiri Senzaemon by surprise.

During a competition, cooking an extra dish is not a way to gain points; in fact, it might even result in both dishes being of poor quality.

Even if one of them is of high quality but the other is of lower quality, the judges will still deduct points from your score.

This is an unpopular approach.

Even if the extra dish is just a serving of broth.

That was a foolish move.

On the Totsuki Academy side of the stands, Erina Nakiri sat with her legs crossed, eyes closed, seemingly resting. Hisako Shinoto sat next to her, her expression full of worry.

"Miss Erina, aren't you worried?"

Hisako Shinto should have supported Eishi Tsukasa, since Eishi is the face of Totsuki Academy, but after shopping yesterday, Suze remembered to win her a plush toy as a gift while playing the claw machine.