CHAPTER 328: CHAPTER 328: JAPAN’S STATE BANQUET IS FRENCH CUISINE

"We’re not exactly using the backdoor," Romance, feeling a bit awkward under Chen Yiyang’s gaze, quickly explained, "Mayu’s standard in making French puff pastry meat pies is already top-tier.

Getting the championship shouldn’t be a problem for her, it’s just that there are a few chefs in this competition whose French puff pastry meat pies are also quite decent.

When judged purely on quality, the result is really hard to predict."

"But for this kind of less significant French cuisine competition, if there’s a Japanese contestant and their level isn’t too poor, the judges will try to give the award to the Japanese," Romance hurried to add.

"Why," Chen Yiyang asked with curiosity.

"Because Japan is also an important part of modern French culinary culture," Romance stated matter-of-factly. "If you understand the history of French cuisine, you should know that Japan has made significant contributions to the modernization and international promotion of French cuisine."

Chen Yiyang had actually not known what Romance mentioned before.

So, he took out his phone and searched it up.

He then came to understand what it was all about.

Japan’s admiration for Europe began after its modernizing reforms in the late 19th century.

In terms of culinary culture, this influence was even more profound.

Because in the early years, Japan’s native cuisine was not widely accepted internationally, so starting in 1871, Japan adopted French cuisine for national banquets to entertain foreign guests.

This tradition has continued to this day.

Unless it’s a special occasion or holiday, Japan’s state banquets are generally centered around French cuisine.

In promoting modern French cuisine, Japan developed a unique Japanese-French culinary culture within the country, becoming an important part of modern French culinary culture.

Due to this connection, relations between the French culinary world and Japan’s food industry have always been good.

When the competition is close, these French culinary judges will consider the bigger picture and give the championship to the Japanese.

"But," after learning all this, Chen Yiyang curiously asked, "such an important competition can’t cheat openly, right? I remember during the competition just now, all the competitors’ French puff pastry meat pies were served anonymously to the judges. How do these judges know which pie is made by Mayu?"

"The reason is simple," Romance pointed at the pies on the field and said, "aside from Japanese chefs, other chefs don’t put much effort into the design of the patterns on the crust of the French meat pies.

The judges can tell which pies are made by Japanese chefs by identifying which pies have very intricate designs."

Shortly after Romance finished explaining to Chen Yiyang, the judges’ scores were compiled.

The host began announcing the awards on stage.

Although there were only fourteen chefs participating in this competition, there were a total of six awards.

Of course, despite the different names, the only truly valuable award was that of the first-place championship.

This was also the last award to be announced.

At this point, Mayu obviously didn’t know that she was almost guaranteed to win the championship.

So she was a bit restless as she waited.

Soon, one award after another was announced.

The host started to announce the winner of the championship.

"Congratulations to Miss Mayu from Japan."

As the host said Mayu’s name, applause erupted from the judges and audience below.

Mayu went up to receive her award with a face of disbelief.

Meanwhile, Chen Yiyang vaguely heard a chef on stage explaining Mayu’s background to a foreigner in English, saying she was a grand-disciple of Bocuse.

It can only be said that there’s always a reason behind any miracle.

After the competition ended, the subsequent dinner party would be held at the Paul Bocuse Restaurant.

Although Mr. Bocuse had passed away years ago, the Paul Bocuse Restaurant still held considerable fame in the chef community.

Nearly all participants, judges, and guests were heading to the Paul Bocuse Restaurant for the dinner party.

"Congratulations, Mayu," Chen Yiyang approached to congratulate Mayu on winning the championship.

"Thank you, President Chen," Mayu said, happily holding the certificate awarded by the event organizers. "It’s like a dream; I never expected I could actually win the championship."

"You deserve it," Chen Yiyang said, patting Mayu’s head.

Although Mayu is a grand-disciple of Bocuse, the greatest French chef of this century, and although in this competition, she was helped hand-in-hand by the hidden big shot Romance, had Bocuse’s son personally vouch for her identity, and had guidance from three to four culinary giants in French cuisine,

she still managed to secure first place through her own efforts.

Of course, jokes aside.

Romance also said that Mayu’s skills were enough to make her a contender for the championship. But food is such a subjective thing, and if judged fairly, there’s a lot of randomness involved.

Considering Mayu’s age and the fact that she’s only been studying French cuisine for a few years,

there’s a good chance she will become a top chef in the French culinary world in the future.

So using a championship to encourage her now is the perfect thing to do.

"Good evening, Mr. Chen." That night at the Paul Bocuse Restaurant, besides those related to the French puff pastry meat pie competition, Chen Yiyang had also invited several key figures responsible for Qiandao Lake Caviar in Europe.

After greeting Chen Yiyang, these people were then led by him to take their seats at the dinner party.

Soon, Qiandao Lake Caviar paired with Parisian local wine was served.

After all the guests had tasted this combination, Bocuse’s son stepped up to praise the wonderful pairing and spoke highly of Qiandao Lake Caviar.

Gabriel himself, perhaps to avoid suspicion, didn’t attend the dinner party today, but he did contribute a lot behind the scenes.

After Bocuse’s son finished speaking, some chefs immediately praised the flavor of Qiandao Lake Caviar paired with Parisian wine as incredible.

After the main course ended and people started chatting, Chen Yiyang took the heads of Qiandao Lake Caviar to find those top chefs who own their own restaurants to discuss supply arrangements.

As the saying goes, ’the rich and powerful return in full force.’

So while Qiandao Lake Caviar is sold at high prices externally, it can be offered at friendship prices to these influential chefs in the French culinary world for their restaurants.

As long as these chefs are willing to include Qiandao Lake Caviar on their restaurant menus.

After a busy evening, Chen Yiyang successfully negotiated with most chefs and their backing restaurants for cooperation.

The day after the dinner party,

as Chen Yiyang had hoped, many food media outlets began to tout Qiandao Lake Caviar once again.

Among these media were those that had previously published comments labeling Qiandao Lake Caviar as inferior caviar.

But now, they all changed their tune.