"The main thing about fried steak is the temperature. The temperature of the iron plate does not mean that the higher the better. Of course, it does not mean that the lower the better. Different fuels have different quality and different tastes. This requires a lot of experiments and ratios to prevent it. For example, using apple wood as fuel, the aroma of apple wood will be added to the steak. The temperature is best maintained at... If it is natural, the temperature should be maintained... If it is carbon, it must not be used in the oven, because heating in all directions will cause the moisture in the steak to disappear quickly. Steaks above 80% will not have any other taste except dry and firewood. Let me teach you how to make the sauce..." Looking at Zia, who was standing beside me, wearing a white dress, constantly recording on the notebook, Pierre Garnier said while demonstrating on the iron plate in front of me.

"Brother, I envy you so much! I have never dreamed of a life like you in my life. It's great. Your place is simply a paradise, a paradise for men." On the other hand, Bassleon Madan was sunbathing while drinking the red wine in Jiang Hai's manor, and then looking at Jiang Hai beside him, and said enviously.

"Haha, this is something that cannot be envied." Hearing his words, Jiang Hai shook his head and said with a smile. What he was telling the truth was indeed something that cannot be envied. After all, he only has this Dragon Ball in the world.

"There are more than one top red wine, top food, top wealth, and top beauties. When these surround a man, to be honest, there are too few people who won't envy you." Sighing, Bassleon Madan continued, this was the second day they came to Winthrop.

Last night, after Jiang Hai invited them for dinner, they went back to bed. They came again early this morning. Jiang Hai had just gotten up. In order to show his skills, he would not feel that he was just coming to eat for free. Pierre Ganier showed Jiang Hai and the others a skill. If he used ordinary ingredients, he might not be as good as Qi Ya.

But now he is using the ingredients from Jiang Hai. After making those foods, Jiang Hai almost swallowed his tongue. It was so delicious. Qi Ya naturally tasted it. She was very surprised, so she whispered to Jiang Hai that she wanted to learn.

Looking at her appearance, Jiang Hai suggested that the weather is good today and you can go out to sea to play. At the same time, he could call Pula Walton to give one extra serving of meat and seafood to Paris every time. This was specially prepared for Pierre Garnier. Of course, there were requirements. Pierre Garnier taught Ziya. Foreign chefs are not like Chinese. They pay attention to some of the portals and cherish them. Foreign chefs will teach them more comprehensively as long as they teach students.

Especially when he got the benefits, he agreed directly, so Bassleon Madan left behind his three members of the inspection team and continued to visit the winery. Jiang Hai also called Bell Leicester to accompany them, while Jiang Hai took Edward Anderson, Ziya and Connorson Peters to board the boat with these two people. Edward Anderson drove Jiang Hai's yacht and rushed towards the depths of Jiang Hai's ocean. After Ziya got on the boat, he kept studying cooking with Pierre Ganier.

After a while, Qi Ya walked out with a plate of steak and walked to Jiang Hai with a smile.

"Come on, try it." Cut the steak into small pieces, tied a piece with a toothpick and sent it to Jiang Hai's mouth. Waiting for his evaluation. After eating the steak, Jiang Hai felt it carefully and couldn't help but nodding with his eyebrows.

"It's indeed better than before. The beef inside is cooked, but the moisture is all cumbersome. It tastes like dry, and it's very chewy and tastes good." Although Jiang Hai's cooking skills are average, his water reviews for tasting the dishes are good.

After all, there are so many delicious foods he has eaten, so he has no problem saying that he is a foodie.

The biggest difference between foodies and rice buckets is that one can eat and the other can eat. Rice buckets only know whether they are delicious or not. Why are they delicious and why they are not delicious, but even if they are not delicious, they can continue to eat.

But foodies usually have a hard time eating something that is not delicious, and they will tell you why it tastes good.

Jiang Hai is now a professional foodie. In addition to eating insects, he can eat everything good and not delicious. To be honest, the steak made by Qiya now tastes better than what she made before.

Qi Ya is very talented in cooking, but because of her illness, she learned to cook, and she followed TV, the Internet and books to study, and there was no professional teacher to teach her, so she was a little bit worse.

"Ms. Qi is a very talented young man I have ever met. If I meet such a young man in France, I will definitely invite her to intern in my restaurant for a while, but Miss Qi doesn't need it now. Beside Mr. Jiang, it is the best internship." At this time, Pierre Garnier also walked over with a smile, saying in a compliment to Zia.

He is in a very good mood now. Not only did he see the beautiful scenery, but his harvest this time was just right. He won the gift of Jiang Hai without having to queue up to enter their ingredients. This is an absolute good thing for him.

For this reason, he also called the restaurant specifically. In the future, as long as Jiang Hai calls, he doesn't have to queue up and make an appointment immediately. This is the good reward for Jiang Hai's return. As for giving guidance to Qi Ya, it's just a casual guide.

"Hahahaha, then I'm robbing your good student." Hearing his words, Jiang Hai also laughed, and everyone on the boat laughed, and then everyone kept talking and laughing in the rising sun.

Soon, the sun rose very high. After the speedboat drove for a while, the ship gradually slowed down and began to cruise automatically. At this time, Edward Anderson also walked out of the cab.

"Boss, go to the living room to rest. It's almost noon. The sun outside is too hot, so we need to prepare the ingredients for noon." Hearing Edward Anderson's words, Jiang Hai also took a look. It was indeed a bit too dazzling at noon. So everyone returned to the ship warehouse. Connorson Peters came to clean up the red wine bottles and beer cans on the deck. After entering the ship warehouse, Pierre Garnier began to study the existing ingredients.

"Master, I'll do it, just guide me." Looking at Pierre Garnier's appearance, Ziya walked over and said to him with a smile. After Pierre Garnier nodded with a smile, he raised his head and looked at Jiang Hai in confusion.

"Jiang, why don't you prepare any seafood here?" Pierre Ganier asked in confusion as he looked at Jiang Hai.

"Seafood? Haha, what seafood do you want, I will get it for you in minutes." Hearing his words, Jiang Hai also laughed.

"Mr. Ganel, you are on the sea now. My boss's fishing ground is not the best fishing ground in the world, but it will never fall out of the top three. There are countless precious sea ingredients here. You just need something, just give it a command. Anything that is available in the sea is here." Hearing Jiang Hai's words, Edward Anderson also said with a smile.

"Wow, I forgot if you don't say it, haha, if you talk about it, you will naturally have to eat seafood, and the seafood recipe in northwest France is awesome." Hearing Jiang Hai and Edward Anderson's words, Pierre Garnier also laughed. He forgot that the seafood that can make the Michelin restaurant in Paris every week comes from his feet.

"Northwest?" But hearing his words made Jiang Hai a little confused and looked at him and asked.

"Although France is not as big as the United States or China, people in different places have different dietary habits. We divide France into four parts." Seeing Jiang Hai's puzzled gaze, Pierre Garnier also laughed.

There are many people who know French cuisine and many people who have eaten it, but those who really know French cuisine know that French cuisine is also divided into different categories, just like the eight major domestic cuisines. French cuisine is also divided into different situations in different places.

The southwest region is close to the inner 6, so it mainly eats meat and poultry, honey and duck, soybean and soybean meat, and the most representative foie gras in France, which are the representative food here.

The southeastern region is rich in water resources, such as the Alps, and there is also a sea, so it mainly eats river fish. The typical dish is lobster sauce with white pike, Marseille fish soup, Provence stewed vegetables, Jiang Hai's favorite cheese hotpot, and crying roast lamb legs. The northeastern region is the Burgundy and Alsace areas, which are rich in red wine, so everything is red wine.

Stewed with chicken with red wine, beef with red wine, sausage with sauerkraut, and quiche are also a unique place. When it comes to the most representative French food, there are naturally white snails there.

Remember, if you want to eat authentic French food, go to the southwest of France, if you want to eat authentic white snails, go to the northeast of France.

When it comes to the most representative French settlements, they are Paris and the northwest. There are the most places next to the sea, so this is also a concentration of seafood dishes in French cuisine.

Saint Jacques scallops, mussels stewed with white wine, and various oysters. This is a paradise for those who like to eat shellfish in the world.

Of course, in addition to shellfish, steak tartare and crepes are also quite popular.
Chapter completed!