Moonlight reflected off the lake, casting a cold, eerie glow.
A serving of okonomiyaki wasn't enough to fill Leonora's stomach, so she curiously asked, "Zane, have you been working on any new dishes lately?"
"Yes," Zane replied with a smile. "But the new dish might not suit the taste of people from Northern Europe."
"How about I make you a plate of blood duck?"
"Blood duck?" Leonora's eyes widened in shock. "You can make blood duck?"
"Of course. Would you like to try some?"
"Yes!"
"Let me see if your blood duck can remind me of the taste of home," Leonora said without hesitation.
...
When people think of French cuisine, they often imagine foie gras, steak, and baked snails. However, the blood duck, which has been famous in France for hundreds of years, is less known.
One reason it's seldom heard of is that few restaurants make it, and it's quite expensive.
Why is it rare?
First, the preparation process is quite gruesome. To prevent blood loss, the duck must be strangled. Yes, strangled.
The French are meticulous; they have guillotines for beheading and special machines for killing ducks.
The chef roasts the duck until half-cooked, cuts the breast and legs in front of the customer, and then puts the rest, including the blood and bones, into a special press to extract the blood.
The pressed blood essence is mixed with broth, cognac, and spices to make a sauce.
Then the duck breast is cooked separately.
Though it sounds cruel, some say the process is like an art form in a movie.
Through this intricate process, a fantastically aromatic dish is created. The blood sauce enhances the best parts of the tender duck breast, making diners exclaim in admiration.
...
Zane began preparing the duck.
He first removed the liver and gizzard, then cut out the blood-rich meat and legs.
Next, he placed the duck parts and ingredients into a new pressing machine, turning the handle to extract the blood essence from the organs and bones.
In no time, the fresh duck blood sauce highlighted the essence of the ingredients.
Blood, rich in protein, vitamins, iron, and zinc, with low fat content, is often called "liquid meat."
Used correctly, blood can be an ingredient and a culinary marvel.
Leonora was astonished. "You're not even blinking?"
In Northern Europe, where winters are cold, people have a tradition of eating blood dishes.
Alice's mother is no exception.
Using animal blood in food dates back to the Middle Ages when people had to utilize every part of the animal to survive harsh winters.
These blood dishes, mixed with flour, potatoes, spices, and butter, were a perfect source of nutrition during long winter nights.
However, making a dish with blood is not something just any chef can do.
To Zane, this niche Nordic dish had similarities to Japanese sashimi.
Finally, Zane added the pressed duck blood to minced duck liver, butter, cognac, broth, and spices, carefully preparing the plate.
He executed each step meticulously, as if making this dish for the first time.
...
"OK, please enjoy!"
Zane placed the blood duck in front of Leonora and stepped back.
This blood duck was probably the most elegant blood dish in the world.
"It smells a bit bloody, but also aromatic."
Leonora couldn't take her eyes off the dish, sniffing it lightly.
"The preparation follows traditional Nordic cooking methods."
Eagerly, she picked up her knife and fork and began to taste.
The first bite was tender and didn't have a strong bloody taste.
Instead, it had a subtle aroma that she could immediately taste as soon as she bit down.
At first, Leonora smiled.
But slowly, her eyes widened in astonishment, unable to speak.
...
Blood duck may not be a common household dish in Northern Europe.
But in France, it's considered a "magical recipe."
Originating in the 19th century, it was brought to Paris by a renowned chef and made famous at the 400-year-old restaurant La Tour d'Argent.
The chef recorded every blood duck sold, and by 1996, the restaurant had sold a million blood ducks, giving each customer a numbered certificate as a tradition.
This popularity shows how beloved the blood duck dish is.
"I see, the blood duck has two wild herbs I almost couldn't identify!"
"One is wild garlic, and the other seems to be shepherd's purse?"
"These herbs are native to China, right?"
"Mixed with lingonberries, beetroot, blackthorn, and white asparagus, it has a unique East-meets-West flavor!"
Leonora closed her eyes, savoring the taste.
"Mom, what did you say?"
"Aren't the blood duck made by Zane supposed to be Nordic cuisine? Why are there Chinese herbs?"
Alice asked, puzzled.
"Wild garlic removes the bloody taste of the duck blood."
"And shepherd's purse adds a unique fragrance!"
"These herbs enhance the blood duck's flavor, making it richer and more delicious."
Leonora rubbed her chin thoughtfully.
...
What's the best food?
For many people far from home, it's the taste of hometown dishes.
A childhood favorite can stir homesickness, mixing sorrow and sweetness.
Zane's blood duck dish made Leonora, who hadn't visited the tavern in a while, feel the taste of home.
This blood dish offered a variety of flavors, richer and more delicious than simple hometown dishes.
Indeed.
Changing flavors occasionally can be a great pleasure for someone like Leonora in a foreign land.
"Zane."
"Are you really not from Northern Europe?"
"Your Nordic dishes are better than those made by a native. It's incredible."
Leonora looked at Zane in surprise.
"As I said."
"Nordic cuisine isn't hard at all!"
Zane replied, rubbing his nose with a light smile.
...
Eating blood duck in a tavern felt out of place.
But the white tablecloth, complete utensils, blood duck, and red wine created a separate world where time seemed to stop.
Or rather, it felt like time was rewinding.
Unknowingly, Leonora remembered her days in the lab with Alice.
If asked how the blood duck tasted now,
she would honestly say:
"Good."
...
Late at night, the lights were blurry.
Through thin clouds, moonlight shone on the road, replacing the city lights.
"Owner, it's been a while since I came here. Your place has changed a lot!"
At this moment, Anne, a first-class executor, appeared.
Her voice was sweet and soft. She had only visited two or three times before, and the tavern hadn't undergone its second upgrade.
Seeing the transformed tavern tonight, she naturally felt it looked unfamiliar.
"A rare guest, isn't this Mana's assistant?"
Seeing Anne with her white hair clip, Zane was slightly surprised.
Then he asked, "Isn't Mana coming?"
"No."
"Lady Mana is still busy."
"But before I came, she told me to take back some food for her."
Anne sat down casually, arranging her hair, and smiled.
...
In good eateries, even simple ingredients are made delicious.
Like the tavern's egg fried rice, with a savory egg flavor, fresh egg taste, and fragrant, sticky rice, simple and delicious.
Then a refreshing cup of mint tea.
The whole meal was guilt-free and refreshing!
At this moment, a customer unexpectedly ordered a bowl of butter rice, so Zane began preparing it.
He took a bowl of cooked rice, placed a piece of butter on top, and added a bit of Japanese seafood soy sauce. The heat of the rice melted the butter, which he mixed in.
Usually, butter rice is rare.
But lately, many customers seemed to like butter rice.
The bowl of rice, glistening and white, had a piece of butter that looked like an egg yolk, with a bit of soy sauce.
The customer didn't just eat butter rice; they also ordered a bowl of signature soup with meat and various vegetables.
After finishing the meal, the customer left some money on the table and left.
Curiously looking around the tavern, Anne noticed the presence of Sonoka and Ryoko, two Totsuki graduates, assisting in the kitchen. Even Erina and Alice, along with a pink-haired girl, were helping out!
Overall.
The tavern was much livelier than before.
Anne turned her gaze to Zane and said, "Not bad, it seems your tavern is developing faster than I expected!"
"Pretty well."
"Thanks to the efforts these days."
"And with the help of Sonoka, Ryoko, and the three interns staying at the tavern."
"Business is indeed very good now!"
Zane looked deeply at Anne, replying calmly.
Then he bent slightly and asked softly, "Executor, you've been here for a while, don't you want to order some dishes?"
"Hmm!"
"What's good here?"
Anne asked.
"Sour plum fried rice."
Zane replied.
"Alright, let's have a bowl of fried rice then."
"Sure, please wait."
Zane turned back to the cooking area.
...
Ingredients: crisp plums, minced meat, corn kernels, egg, chopped onion, green onion, white rice, salt, and sugar.
Zane began by removing the seeds from the crisp plums and chopping them finely.
He beat the egg, scrambled it, and set it aside.
He heated oil in a pan, sautéed the chopped onion and minced meat until fragrant, then added the rice and stirred well.
After the rice cooled slightly, he added the scrambled egg, chopped plums, and all the seasonings, mixing everything thoroughly.
Thus, a plate of sour plum fried rice was completed.
"Enjoy!"
Anne was amazed.
She hadn't expected the sour plum fried rice
to be ready so quickly.
The fried rice, cooked by Zane, was shiny with oil.
It seemed to glow.
Just as she thought this, a dazzling light indeed burst from the fried rice, illuminating the entire tavern!
"Ah? It's glowing again?"
Anne smiled helplessly.
She sniffed the aroma, her eyes brightening, and took a small spoonful of the fried rice.
Egg, green onion, and plum combined, creating a dish where egg flavor, rice fragrance, green onion aroma, and plum taste blended perfectly.
The sour and sweet sensation was surprising.
"Why is the plum flavor so intense?"
Anne muttered.
"Because the plum, being soft, would dissolve if added at the beginning, affecting the dish's flavor."
"So, I let the rice cool to about 50 degrees."
"Not too hot, not too cool, then mix in the chopped plums!"
"That makes sour plum fried rice different from regular fried rice."
Zane explained.
"I see," Anne realized.
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