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Gastronomy

Witness... his cuisine?

Alice turned and grabbed Erina’s hand. She was certain that if Renz were to have a Shokugeki with this chef, he would undoubtedly lose.

Ferran Adri.

Not easy to deal with.

No, it wasn’t about being easy or hard to deal with; this was a confrontation that shouldn’t exist within the same league.

Alice was a chef specializing in molecular gastronomy, and she had an inherent disadvantage when facing Ferran Adri. This was a master among masters.

Not only was he one of the earliest practitioners of molecular gastronomy, but he was also one of the most talented chefs in the field.

His brilliant culinary creations were countless.

"Skip this one," Alice said in a hushed voice, her tone a little anxious and urgent.

"Why?" Erina glanced at her and asked.

"Don’t you recognize Mr. Ferran Adri?" Alice retorted.

"How could Renz possibly have the strength to defeat him?"

"Doesn’t Renz recognize Ferran Adri?" Erina showed no sign of nervousness. "It’s precisely because it’s Ferran Adri that Renz chose to challenge him."

"Also, a correction: you should call him brother-in-law, not by his given name."

Erina found fault with Alice’s choice of words.

"Then how is this different from admitting defeat?" Alice asked deeply, "Mr. Ono and Mr. Ferran are not chefs of the same caliber."

"You don’t think Renz can easily defeat Ferran Adri just because he defeated Mr. Ono, do you?"

"He can." Erina simply said, "He will."

Such a simple statement, yet it held no reservations, just pure belief, no, conviction.

Alice was thinking that Renz usually listened to Erina the most. For a suicidal challenge like this, if Erina just said the word, Renz would give up on this opponent and choose another, which would undoubtedly increase his chances of winning.

There was no need to challenge such a strong opponent, but she hadn’t expected Erina to trust Renz so blindly.

This trust bordered on blind faith.

"Just don’t regret it," Alice gave up on her persuasion.

Erina was the kind of person who wouldn’t change her mind once she made a decision. To persuade her, a heavyweight figure would be needed.

Given the current situation, even if Senzaemon Nakiri spoke, it wouldn’t be effective. Perhaps only Renz’s persuasion could sway her.

But clearly, Renz wouldn’t persuade her on this matter, because Renz was the one who made the decision.

And on the main battleground.

Ferran Adri also hadn’t expected to receive a Shokugeki challenge from a young man.

"Are you challenging me?" Ferran Adri asked somewhat sluggishly.

"Yes," Renz nodded.

"Then let’s make ’molecular gastronomy’ the theme," Adri said without the arrogance of a master chef. He believed Shokugeki was a part of Japanese culinary culture, and since that was the case, he would do as the Romans do.

In fact, a senior like him shouldn’t accept such a Shokugeki, as there was no benefit for him regardless of winning or losing.

However, the main reason he ultimately agreed to accept the challenge was that he believed he couldn’t lose and could also explain the key points of molecular gastronomy to his apprentices.

That didn’t sound bad after all.

One dared to ask, the other dared to accept.

This situation left the onlookers even more astonished. Renz’s challenge seemed "overambitious," and Adri’s eager acceptance was also unexpected.

"How deeply do you understand molecular gastronomy?"

Adri had not yet prepared to cook.

Unlike Ono Sushi, where the cooking table could be brought out for a Shokugeki at the entrance, molecular gastronomy equipment was better used indoors.

As they walked into Ryugin Restaurant, Adri casually asked.

Renz’s understanding of molecular gastronomy was very simple it was about artistry.

Because the decomposition and fusion in molecular gastronomy could achieve things that ordinary cooking techniques could not.

It was more creative and could bring a sense of novelty.

This ability to do what ordinary cooking could not created the artistry of molecular gastronomy. And you couldn’t think about abandoning this advantage and developing its shortcomings instead.

The pinnacle of molecular gastronomy was its artistic

form.

While it was certainly feasible to try to develop the taste and texture of molecular gastronomy, its true boundless potential lay in a single path: the artistic quality that other cuisines could not possess.

Through the shaping of instruments, it could create brilliant works of art.

However, Renz couldn’t be entirely sure of his own statement, thinking his idea was absolutely accurate; that would be too dogmatic.

"I don’t know. I believe whether one’s understanding of cooking is deep or not must be determined by the finished dish," Renz said, word by word.

"You’re right."

"The winner is still decided by the Shokugeki. It’s not us who judge the food, but those judges," Adri washed his hands. "Have you decided what you want to make?"

The two had already arrived at the kitchen counter.

Renz had made up his mind to leverage the artistic form of molecular gastronomy, and he would follow this line of thought all the way through.

He didn’t answer Adri’s question.

Renz preferred to express his ideas through actions.

Adri, however, watched Renz’s movements and nodded.

Just from these few techniques, he could tell that Renz had some understanding of molecular gastronomy.

Renz began the spherification process.

Spherification is one of the most common techniques in molecular gastronomy. Simply put, the principle is to use chemical reactions, commonly known as calcium baths, to add a spherical membrane to the surface of various liquids, allowing the liquids to no longer be limited by their original properties.

Using alginate and calcium water added to fruit juice, one could create fruit-flavored, caviar-like small spheres.

These particles would burst when bitten into, making a "pop" sound as the fresh fruit juice flooded the mouth.

As for the calcium water recipe, it’s very simple: add 6.5

grams of calcium chloride to 1000 ml of clear water and stir. The mixture is calcium water.

Molecular gastronomy is about creativity and artistry.

The few techniques are essentially the same, repeated.

The way to win is whoever can use them more thoroughly and with more artistic flair.

Adri didn’t continue watching Renz’s movements and also began to ponder how he should approach this molecular gastronomy dish.

Molecular gastronomy doesn’t rely heavily on recipes; sometimes, a spur-of-the-moment idea can create a work of great beauty.

Compared to Adri’s slow and deliberate contemplation and structuring.

Renz took out his phone, found a famous painting on Baidu, placed it by the kitchen counter, and then washed his hands thoroughly.

At the bottom.

A thin, paper-like object appeared at some point. This was an edible glutinous rice paper that Renz had spontaneously created based on his experience, though it was clearly thickened. On this, he could add some colors.

The area where Renz wanted to gain an advantage was artistry, and in molecular gastronomy, the final plating stage was also where the mastery of molecular

gastronomy was most evident.

What Renz intended to do was to integrate plating and artistry. When his work was nearing completion, it would also be the moment his plating was finished.

"An edible world-famous painting."

This was the unique skill Renz intended to showcase in this molecular gastronomy duel.

However, this was clearly not something easily accomplished, at least for Renz, who was not a professional painter; it was slightly challenging to execute.

Fortunately, he didn’t need to perfectly replicate it.

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