CHAPTER 327: CHAPTER 327: PAUL BOCUSE RESTAURANT

Roman took Mayu and Chen Yiyang to a cemetery.

In the cemetery, there was a tombstone, covered with a life introduction written in French.

"This is the tombstone of my mentor, Paul Bocuse," Roman said.

"Whoa."

Chen Yiyang exclaimed inwardly and then looked at Roman with admiration.

He had crammed a lot of knowledge about French cuisine in recent days.

Speaking of modern French cuisine, Paul Bocuse is definitely an unavoidable figure.

Paul Bocuse, born in 1927 and passed away in 2018, was known as the chef of the century during his lifetime and was recognized as a master in the French Western cuisine world.

Let’s put it this way, Paul Bocuse had received the Three Stars Michelin accolade for forty-one consecutive years.

In addition to his solid French cuisine skills, he was also dedicated to promoting French cuisine, establishing a French culinary school and writing French cooking books.

For this, he was awarded the National Order of Merit by the French Government.

The most important and famous Bocuse World Culinary Competition in France was founded and initiated by Paul Bocuse in 1987.

On the list of people who have influenced the world over the last 60 years, selected by Time magazine, two people from France were included.

One is De Gaulle, and the other is Paul Bocuse.

Chen Yiyang did not expect Roman’s mentor to be such a figure.

No wonder he was so stubborn about running a traditional French restaurant.

Thinking of this, Chen Yiyang turned to look at Mayu.

That said, Mayu’s mentor is probably also a disciple of Paul Bocuse, making Mayu a disciple of Paul Bocuse’s disciple.

Chen Yiyang felt he might have guessed why Mayu’s mentor would send such a young girl all the way to France to participate in this French puff pastry meat pie competition.

Sure enough, after paying respects at Paul Bocuse’s tombstone, Roman took Chen Yiyang and Mayu to a restaurant.

The Paul Bocuse Restaurant, the most famous traditional French restaurant in France.

The restaurant’s former owner was Paul Bocuse himself, and it is now inherited by his son.

During Paul Bocuse’s lifetime, this restaurant had always been a Three-star Michelin Restaurant.

Unfortunately, just two years after the old man’s passing, the restaurant’s rating dropped to two stars.

Roman had Mayu bring her six meat pies to the Bocuse Restaurant, and before the competition, these six pies would be placed there for the current owner of the Bocuse Restaurant to select the best four to participate in the competition.

Chen Yiyang watched as Roman, the son of Paul Bocuse, and Mayu discussed which four meat pies to choose for the competition. He felt like the three of them were appointing the winning pie for the soon-to-be-held competition.

However, Chen Yiyang was not an unwise person.

He quickly found Bocuse’s son and said, "You know, I am very happy that Mayu can participate in this competition. I also personally hope to contribute to this competition.

Can I book your restaurant for an evening after the competition to host a banquet, inviting the contestants and judges to your restaurant?"

"No problem." Bocuse’s son adjusted his glasses and happily agreed to the proposal.

"By the way," Chen Yiyang continued, "I have one more small favor to ask. I would like to specify the caviar and wine used at the banquet."

"Qiandao Lake’s caviar and Parisian local wine?" Bocuse’s son wasn’t a famous chef.

But having been immersed in it since childhood, he knew quite a bit about French cuisine.

"That’s an interesting combination, and I personally think highly of it."

"If this combination can be looked upon favorably by the Bocuse Restaurant, I personally can decide to sign a contract with the Bocuse Restaurant to supply the best Qiandao Lake Caviar from Huaxia to the restaurant."

"Agreed. I actually have a good relationship with Gabriel as well, so how about I invite him over, and we can enjoy food and chat together later?"

"No problem," Chen Yiyang nodded immediately.

One can only say, France indeed deserves to be an old European country.

When French people talk about exchanges of interests, they are quite eloquent, using elegant words and literary references.

But their prices are ruthless.

Booking the Bocuse Restaurant for an evening cost Chen Yiyang tens of thousands of euros upfront.

But that was not the end.

Chen Yiyang also represented Qiandao Lake Caviar to sponsor the next three Bocuse World Culinary Competitions.

Since Paul Bocuse’s passing, not only was the Bocuse Restaurant downgraded.

The Bocuse World Culinary Competition was also contemplating whether to abandon the tradition of holding the competition at the Bocuse Restaurant and instead hosting it at renowned restaurants worldwide in rotation.

After all, the Bocuse World Culinary Competition is now a world-class event, and it’s hard for organizers to generate profits holding it at the Bocuse Restaurant every time.

So Bocuse also needed a generous sponsor willing to provide funds to ensure the Bocuse Restaurant remains qualified to host the competition.

However, compared to the profits that Qiandao Lake Caviar could maintain as a high-end brand, this money was small change.

"Many thanks to Mr. Chen for your generous support." Bocuse’s son shook hands with Chen Yiyang after their negotiations and said,

"Originally, I was considering inviting some Japanese companies to sponsor the competition. But now it seems that Huaxia, like France, is truly a nation of cuisine. It’s apparent that our two countries can indeed mutually recognize and understand each other in the culinary field."

"Of course," said Chen Yiyang, who had spent a fortune, looking at Bocuse’s son, hoping this expense would be worth it.

A few days later, the French Puff Pastry Meat Pie Competition officially began.

French Puff Pastry Meat Pie Diagram.

In this competition, each chef must divide three of their four meat pies equally among thirty judges.

And in the finals of this French Puff Pastry Meat Pie Competition, a total of fourteen chefs made it, with the exception of Mayu, all other thirteen chefs are locals from France.

After all the judges had tasted the contestants’ works, the scoring began.

"Can Mayu win the championship?" Chen Yiyang curiously asked Roman, who was also seated in the audience.

"Eight or nine out of ten." Roman whispered, "Originally, this year’s champion was supposed to be awarded to a local French chef.

But Mayu’s meat pies are really well made this time, and besides, she comes from Japan. She should be the champion. However, next year it will definitely be a local French chef."

After hearing Roman’s words, Chen Yiyang gave him an odd look.

Wow, you guys have really got this championship pre-determined.

But thinking about it, just in the past few days Chen Yiyang had learned of no fewer than four famous local French chefs who had come to the Bocuse Restaurant to guide Mayu on the details of making French Puff Pastry Meat Pies.

It’s safe to say that Mayu, as a chef from Japan, received more resource support in this competition than many famous local French chefs.