Food Wars!: I Became a Fantasy Ingredient Supplier

"Mmm~ This is so delicious!"

Having not tasted anything so delicious in a long time, Erina couldn't help but let out a soft moan.

……

Périgor region.

This place is not only a peaceful and tranquil place in France, but also a land rich in natural resources.

Among them are two world-renowned specialties:

Foie gras and black truffles.

Foie gras, with its soft, smooth texture and lingering aroma, is one of the most important representatives of French cuisine.

According to statistics, 80% of the world's foie gras is produced in France.

This area is also famous for its black truffles, which are considered the cream of the crop in the world of black truffles.

Black truffles have a rich aroma. Chefs slice them into thin pieces and place them on foie gras, lobster, scallops, or other ingredients. Just a few slices are enough to bring out the subtle fragrance of the food, which is neither musky nor honey-like.

……

At this moment.

Kobayashi Rindou, a student at Totsuki Academy who is obsessed with rare ingredients.

We are heading towards Périgord's renowned truffle paradise, following a winding trail that stretches for about 1.2 kilometers.

Despite the rugged, steep, muddy, and slippery mountain roads, the picturesque natural scenery around her was like a refreshing balm for the soul, making her feel relaxed and forgetting her fatigue.

All I can see is that...

She was wearing gloves and carrying a rake.

They began to carefully search the hillside for the precious black truffles hidden underground.

Despite the arduous process, the desire to explore the unknown brought her great joy.

"Whoo~"

"I'm exhausted."

Finally, exhausted from walking, Longdan leaned against a towering ancient tree.

She picked up the kettle, tilted her head back, and gulped down the water.

……

A gentle breeze

It brings a refreshing coolness.

The wind also dispelled some of the gentian's fatigue, leaving her with a myriad of thoughts.

In the original work, each of the Elite Ten is a mysterious master who keeps his true abilities hidden, and there is very little writing about Kobayashi Rindou.

All we know is that she pursues "rare ingredients," a setting that itself implies her desire to explore unknown ingredients, which aligns with the adventurer's spirit of seeking novelty and challenging the unknown.

"Ugh, this place..."

Just as she was about to get up, she noticed some cracks in the soil beneath her feet.

So she quickly and carefully used a rake to remove the loose soil.

The unique dampness of humus, mixed with the fragrance of pine needles, wafted over. Suddenly, a few round, dark brown objects were exposed, their surfaces covered with fine honeycomb patterns, gleaming with an oily sheen in the morning light.

Upon seeing the several black truffles that had been successfully unearthed, Kobayashi Rindou couldn't help but grin and say, "Hahaha, it's like finding a needle in a haystack!"

after that.

She picked up the black truffles and threw them into a sack.

Immediately afterwards, in a particularly cheerful mood, she continued her journey into the mountains.

……

The night was deep.

The small restaurant still retains its lively atmosphere.

The wooden door was pushed open, and a mature and beautiful woman with long, blood-red hair, golden eyes, and small tiger teeth appeared in front of Ye Chen.

Her hair was a mess, like a bird's nest, and her face was dirty, with only her two big eyes constantly darting around.

I know, she went to dig for black truffles.

If you didn't know better, you'd think she was some kind of little beggar!

"Xiaolin Gentian?"

"Why is she here?"

Chef Ye Chen was stunned as he watched Longdan looking around the small restaurant.

You have to understand, this is France, which is a million miles away from Japan. Besides, even if Kobayashi Rindou came to France, how could she possibly meet him in a small restaurant in downtown Paris?

The probability of that is even smaller than winning five million in the lottery!

"Um... do you have any good dish recommendations?"

Then, Kobayashi Rindou, who had chosen a seat, slowly raised his hand and called out to Ye Chen.

What would you like to eat?

Upon hearing this, Ye Chen quickly walked over and asked her the same question.

"what?"

Kobayashi Rindou paused, taken aback.

Clearly, she hadn't expected that this small restaurant didn't have a fixed menu or recipes, but instead could prepare dishes according to the diners' preferences and needs.

However, for a foodie like her, this is actually a blessing.

After thinking for a moment, she said to Ye Chen, "I'll have a plate of escargot burgundy, a serving of raw tartare, and a cup of black tea."

"Oh?"

"Snail, horse meat?"

"You have a good eye for selection; you always choose rare ingredients."

Upon hearing this, Ye Chen raised an eyebrow.

"Can't you?"

"Come to think of it."

"Judging from your appearance, you're not French, so you probably can't cook these French dishes, right?"

Kobayashi Rindou looked up at Ye Chen and couldn't help but sigh.

"No, you can do all of them."

After Ye Chen finished speaking, he turned around and returned to the cooking station, leaving only a stunned Kobayashi Rindou.

……

horsemeat.

Compared to beef, pork, chicken, etc.

It is indeed a niche meat, but it is not that almost no one eats it.

In France, horse meat is a traditional meat dish, and common preparations include "horse meat steak" and "horse meat sausage".

Raw tartare, a dish that originated in Parisian bistros, is a dish made by mincing raw horse meat or raw beef.

Dishes name.

It originated from the Cossacks and Tatars.

Legend has it that these nomadic peoples would salt raw horse meat and hang it on the side of the saddle to soften the meat.

……

Ye Chen.

Use a knife to chop the horse meat into small pieces.

Then season the meat with lemon juice, olive oil, Worcestershire sauce, chili flakes, salt, and pepper.

Mix these ingredients together well, place a round mold on a plate, put the mixed ingredients into the mold, cut a hole in the center of the meat patty, and put an egg yolk in the center.

The meat patty is served with chopped parsley, scallions, chopped onions, mustard, and...

Chopped pickled cucumbers!

Of course, you can also put these ingredients on a plate with a variety of sauces, lemon juice and olive oil.

all in all.

Its combination can be adjusted according to one's own taste.

For example, the French use it with fried potato wedges, while in some places it is eaten with bread and butter.

But no matter what you pair it with, you must add a good, fresh egg and mix it in before eating to truly bring out the essence of this dish.