Did You Ask?

Wrong!

This taste... this taste, I'm sure I've tasted it somewhere before!

Xingsu traced his memories back to the beginning in his mind.

The Hotel Bouffes d'ete? No, he'd tasted all the food Arlecchino and the children cooked; it certainly didn't taste like this.

Court of Fontaine? No, he usually just buys snacks along the street and has never tried tea and pastries with this flavor.

Poisson? No, Navia's macarons were sickeningly sweet, and the town's residents mostly ate fish, so they didn't match the taste in front of me at all.

Further ahead... further ahead...

In the desert? No, back then he was exposed to the elements all day long, only able to eat dry, hard rations; he couldn't possibly have had such delicate snacks.

Sumeru City? During that period, I was short of money. Occasionally, I would treat myself to something better, and the best thing I could get was shawarma from a street stall.

Further ahead... further ahead...

Xingsu suddenly stood up, his gaze urgently fixed on Navia.

"Navia, who made these tea snacks?"

Navia paused slightly upon hearing this and replied:

"Well, you can ask my other good friend, Escoffier. If you want to go see her, you can go to the kitchen now."

Xingsu nodded his thanks to Navia, turned and left the room, walking quickly towards the kitchen.

Pushing open the wooden door to the kitchen, a warm, moist steam carrying a rich aroma wafts out.

Instead of Navia Navia's tabletop theater game, Escoffier stood among a group of chefs from Poisson, patiently explaining the secrets of cooking river and sea fish, gently stirring the oily fish soup in the pot with a ladle in her hand.

They're called chefs, but they're really just townspeople who want to learn how to cook. Most of them are so bad at cooking that they can't even be called chefs; they can only be described as cooking food until it's done.

"Poisson is rich in river fish, and the fresh fish have the most tender flesh, but they also have a muddy taste. If not handled properly, even the best ingredients can be ruined."

"The first step, removing the fishy smell, is crucial. After cleaning the fresh, live fish, be sure to remove the bloodline inside the fish's belly and the fishy flesh close to the bones, as these are the source of all the fishy odor. After cleaning, rub the fish with a little sea salt and a few drops of lemon juice evenly and marinate for a while. This will not only completely suppress the muddy smell but also lock in the natural sweetness of the fish, without masking its original flavor."

She gently stirred the milky white fish soup simmering in the pot. The clear broth churned with delicate foam, and its fresh and mellow aroma instantly filled the entire kitchen.

"To achieve a rich, flavorful fish soup with a milky white color, remember never to put the fish in cold water. First, lightly sear the fish until both sides are slightly golden and set, then immediately pour in boiling water and continue boiling over high heat. The boiling water will force out the fish's collagen and flavor, resulting in a thick, milky white soup. Simmer over high heat the entire time, and absolutely do not add a single drop of water during the process; this will prevent the flavor from being lost... Students over there! Pay attention in class! Don't daydream!"

Escoffier's sudden shout startled Xingsu, who had just pushed the door open and entered.

Hearing the door open, Escoffier immediately turned to look at Xingsu: "Hello, as you can see, I'm currently teaching cooking. If there's nothing urgent, please leave the kitchen."

Um... it seems this chef isn't very easy to talk to.

"Hello, I'm Navia's friend. I apologize for bothering you..."

"Oh, Navia's friend, right?" Escoffier's expression instantly brightened, and she couldn't wait to ask, "Have you tasted the birthday cake I made? How was it?"

As she spoke, her tail swayed lightly from side to side, revealing her inner joy.

Xingsu noticed this small detail.

Is this person wearing their desire to praise on their sleeve?

You can't exactly tell her that Navia chopped the cake and the table in half together, can you...?

Xingsu composed himself and earnestly began to praise (or rather, fabricate):

"The moment I saw this cake, I could sense its extraordinary nature. Its exquisite design and elegant layers make it a true work of art, simply placed on the table."

As soon as she finished speaking, Escoffier's tail swayed slightly faster, but she maintained the chef's composure and calmness on her face.

Xingsu observed this scene and continued:

"As for the taste, it goes without saying that the cream is sweet but not cloying, the cake base is soft and moist, and the sweet aroma unfolds layer by layer, just right on the palate, never cloying. The fruit on top is the finishing touch, its sweet and sour taste adding another layer of flavor to the cake's sweetness."

Its tail wagged faster and more vigorously.

Interesting, so she's the tsundere type after all.

Xingsu Su had recently dealt with this type of character, so she knew exactly how to strike the right balance.

He raised his voice slightly and offered a more detailed and fuller praise:

"What's most remarkable is the lingering aftertaste; the fragrance remains long on the lips and teeth, and even after the sweetness fades, the rich and natural aroma of the ingredients remains, leaving an unforgettable aftertaste. To achieve such a balance between presentation, texture, and Fontaine, you probably can't find a chef in Fontaineble who can rival you!"

After saying this, Escoffier could no longer maintain her composure. Her tail swayed wildly from side to side, almost leaving afterimages. Her tightly clenched lips could no longer contain their tension, and a satisfied smile appeared on her face.

She coughed lightly, trying to salvage some of the chef's dignity, but couldn't hide the lighthearted tone in her voice:

"Oh dear, you flatter me. You have such a good eye; you can see the nuances in cooking. I'm only good at making cakes..."

Clang!

Immersed in praise, the tail, wagging wildly, lost its grip and lashed out at the stove, crashing into the pot of fish soup that was simmering.

"Oh no! My fish soup!!!"

A sharp, explosive sound suddenly erupted from Escoffier.

She rushed to the stove, frantically picking up the overturned soup pot while cleaning up the spilled soup, her heart aching with regret for the fish soup she had so carefully prepared to demonstrate to the chefs of Poisson.

Xingsu and the chefs from Poisson around him quickly stepped forward to help.

My fish soup...

Looking at the empty soup pot, Escoffier felt a pang of heartache, like Peruere had stabbed Clervie in the heart.

A number of chefs from Poisson had gathered around her, and many eyes were on her. She immediately composed herself, forcing a calm demeanor, and spoke:

"This gentleman has something important to discuss with me. Due to some unforeseen circumstances, we'll have to end today's lesson here. I apologize to everyone!"

Before she could finish speaking, she grabbed Xingsu's arm and pushed him out of the kitchen without saying a word.

Only when they were away from the noisy crowd in the kitchen and standing in the corridor did Escoffier breathe a sigh of relief.