I Got the Almighty Tongue - Chapter 179



Only Noblemtl

179 Devilish Cooking

“Artichoke salad and French fries.”

Before the aftertaste of caviar and sea bass had even faded, the server brought the next dish.

“ha ha ha.”

French fries at a fine dining restaurant? I never thought of that. But of course they weren’t ordinary French fries.

“This dish was first created by the head chef as a meal for his staff, and it was so well-received that it is now on the menu. You can just pick it up with your hands and dip it.”

The server briefly explains the food and leaves.

The fries were rectangular, more like hash browns than French fries. Hayden followed the server’s recommendation, picked up a french fry with his hand, dipped it in the dip, and tasted it.

Crispy.

The fries were crispy, but soft at the same time.

Looking at the chewed cross-section, it was a fried dish with many layers stacked up like Mille-Feuille. The layers of potatoes were cooked in butter, so the fragrant and salty butter and the sweetness of the potatoes stimulated the tip of the tongue. The outside was crispy, and the inside was melty and soft. It was a high-level fried dish that you can’t find anywhere else.

The soft texture of mayonnaise and the rich taste and aroma of truffle slowly spread throughout your mouth.

“Honey, these are the best fries I’ve ever had.”

Evelyn’s eyes sparkle.

Even she, who insisted that Five Guys fries were the best in the world, was overcome by these flavors.

“Of course it should be more delicious. The unit price will be dozens of times different.

“I was surprised several times today. I was craving just these kinds of fries, and I think you know your customers’ hearts very well.”

I wanted to eat a little more, but the portion was not enough.

With a regretful heart, I eat the artichoke dipped in the dip.

Soft Fontina cheese sprinkled on top of perfectly poached artichokes meets a rich dip, cleansing the palate after a day of fried food.

The main course hasn’t even started yet, but my tongue has already adapted to the strong flavor.

What on earth is the chef thinking?

If you eat ordinary pasta or steak in this state, the taste will inevitably be reduced.

The sommelier comes and changes the wine for you.

“This is GEYSER PEAK Sauvignon Blanc from California. Enjoy the wine and look forward to Primo Piatto.”

Hayden and Evelyn raise their wine glasses and toast with their eyes, savoring the aroma and drinking.

The refreshing scent of green grapes seems to erase the aftertaste of the heavy appetizer. The scent of lemon, sweet basil, and orange tickles the nose as it passes by.

“It’s a good wine. You can only find this quality wine at this price in the US. I think the pasta will probably be seafood.”

Because they ordered spontaneously, the two of them didn’t have time to look at the menu in detail.

“Because it’s white wine?”

“That said, Gaiser Pick Sauvignon Blanc is an unoaked wine.

Oak flavors leave a fishy aftertaste when paired with seafood. Just by looking at the wine I chose, which has a moderate body and a layer of minerality, I can predict that a rich seafood pasta will follow.”

The server soon came serving the pasta.

“Pasta with sea urchin and bottarga. I recommend bursting the sea urchin roe and mixing it well.”

Hayden shrugs his shoulders as if to say that his wife is right.

“You’re right. I really can’t stop you.”

“It smells really good. Let’s try it.”

The strong aroma of seafood stimulated my appetite even before I started eating.

I broke the sea urchin roe with a fork, mixed it well with the sauce, and put it in my mouth.

The squid ink noodles are chewy and fall apart. The fresh ocean scent of sea urchin roe, as if it had just been caught, fills my mouth.

“Oh my god.”

The flavor of the sauce made with sea urchin roe is richer than you might imagine. The combination of garlic, herbs, and oil further enhances the savory taste of the sea urchin roe.

The roe between the noodles belatedly bursts and reveals its presence. The taste of the sea swirls in my mouth.

Slurp.

The two people forgot about their pride and ate their pasta while making noises.

“I didn’t know that sea urchin pasta could be this delicious. I’ve been to many restaurants with you, but Chef Shin Je-hee’s pasta seems special in many ways.

“Actually, I wanted to avoid carbohydrates because of my body management, but I can’t stand it.”

Evelyn’s plate was empty before she knew it. She scraped the sauce with her knife and fork, as if she was regretting it.

“Chef Shin Je-hee’s pasta has been famous for a long time. She is known for her authenticity, from traditional Roman pasta to southern seafood pasta. Today’s dish was especially excellent.”

As I sip the wine, a lemon scent that I had never felt before pleasantly washes my mouth.

“Maria also had a meaning.”

It was a satisfying meal in many ways.

It is because of this unexpectedness that I cannot leave this place.

I should probably eat the main course now, but I’m already full.

The feeling of fullness is not just due to the physical amount of food. I was already mentally satisfied, so I was worried about whether I would be able to properly enjoy the main dish.

‘I don’t think any chef would know this, so what on earth are you trying to cook…?’

“This is Ornellaia. It is a miracle created by the rich nature of the Tuscan region. I hope you enjoy your meal.”

The sommelier changes the wine.

As expected from a high-end course, the best wine was paired with the main dish.

“This wine is not easy to find. First, swirl the glass to enjoy the aroma and sip a little wine in your mouth before swallowing it.”

Evelyn nods at Hayden’s explanation.

“No matter how much I drink, I still don’t really know much about wine. But I can tell the difference between good wine and cheap wine.”

The rich ruby-colored wine in the glass captivates the viewer. The smoky aromas of black cherry and vanilla gently tickle the nose.

Two people drink wine at the same time.

It has a rich taste. The rich tannin and sweet spice flavors wash away the aftertaste of the previous dish. The balance between the bitterness and delicate acidity was excellent.

Although the course price was not cheap, I thought that this chef was definitely out of his mind to pair a bottle of wine that cost over 500 euros.

After a while, Maitreya Dee comes pushing a tray. It seems like the main course is a Garidong service.

“The main course is ossobuco with polenta. Enjoy it with bone marrow butter.”

Here you can see the leg bones of a cow fresh out of the oven, the marrow still sizzling on the tray.

She put on her gloves, grabbed the bone, and quickly scraped out the marrow with a spoon. She added salt and pepper to the bowl, then added a big block of butter. She mashed the fried garlic and grated the lemon zest, and it was professional.

“That’s great, Jenny. There’s nothing a sommelier can’t do.”

Jenny bows her head slightly in gratitude for Evelyn’s compliment.

“I am also a professionally trained chef. Okay! Now, I will make butter.”

She begins to mix the ingredients with a spoon.

The butter melts and fuses with the marrow. Jenny uses a spoon to mix the sticky texture of the gelato ice cream and shapes it into a rugby ball shape.

The two gulped as they looked at the butter on top of the ossobuco.

“Enjoy not only the meat but also the polenta with butter. That’s all for now.”

Hayden looked at the main course.

Ossobuco is made with beef shin meat.

The shin bones were surrounded by ripe, golden-colored polenta and green asparagus, which was also a nice touch when plated together.

The rich brown sauce poured over the meat and the Bone Marlow butter showing off its overwhelming presence on top of it.

You must have felt full, so you find yourself reaching for the food.

When I put the knife to it, the meat was cut smoothly.

After securing the meat with a fork, I used a knife to scoop up a generous amount of butter and spread it on the meat. I can’t stand this smell.

I put the food in my mouth and close my eyes.

A shock that shook Hayden’s sense of taste in an instant. The meat, which must have been roasted for a long time, was meltingly tender. The rich aroma of tomato and wine, combined with various spices and herbs, created a storm-like taste.

The highlight was the Bone Marlow Butter.

The rich buttery flavor and unique salty taste combine with the bone marrow to create an incredible synergy.

‘It’s not food of this world.’

It was as if the devil had gathered together the most alluring flavors in the world to tempt the mortals.

“I didn’t know meat could taste like this. I thought I had tried many dishes before, but I guess I was overconfident. I never thought that something like this could exist.”

Evelyn looked touched. Hayden felt proud at the sight.

“It tastes like I’m going crazy.

It’s like a dish designed by a truly first-class chef with nothing else in mind but to maximize flavor.

“Fat and meat are bad for your health? It’s like asking, ‘What does that have to do with something so delicious?’”

This time, I tried mixing polenta and butter.

The rich flavor of saffron goes well with the butter made from bone marrow. When people eat only fat and protein, they tend to look for carbohydrates. This garnish exquisitely fills that gap.

Suddenly, the conversation between the two disappeared.

Chop the asparagus and eat it with the meat, scoop up the butter and mix it with the polenta. It’s a shame to see the meat shrink.

Before I knew it, the bottom of the plate was exposed, but there was still some butter and sauce left.

Hayden felt the urge to pick up the plate and lick it. Hayden suddenly came to his senses and raised his hand to call the server.

“Excuse me!”

I thought, “Oh no. This is not good manners.” But the server approached me with a smile, without any sign of displeasure.

“Do you need anything, sir?”

“Papa…give me some bread.”

A flustered Hayden cut off his words.

“Okay, just wait a moment.”

Soon the server brought out some soft bread.

Hayden quickly started to tear off a piece of bread and wipe the sauce on it. Evelyn, who was watching him, also picked up a piece of bread.

After finishing my meal and having a glass of wine, I started to feel ashamed.

Because the dishes in front of me were so clean that they didn’t need to be washed.

“This is my first time experiencing something like this.”

“Have you ever been so obsessed with eating? It was truly the devil’s cooking.”

Evelyn also drinks her wine with an embarrassed expression.

After giving the two people enough time to catch their breath, the server took the plates away, and dessert was served.

It was a chocolate cake that looked melted.

Segreto’s desserts were not very highly regarded, except for one or two items made by the head chef himself.

Since I agreed with the critics’ opinions, I cut the cake with a fork and tasted it without much expectation.

“Hmm… That’s good. It’s soft.”

The sponge is soft. The sweet and sour temptation spreads gently on the tongue. After that, the rich cocoa flavor gives a deep taste, and the refreshing cherry flavor keeps you from putting the fork down.

“It was perfect, even down to the last dessert. It was a truly breathtaking course.”

“ha ha ha.”

Hayden also laughed out loud at Evelyn’s cute expression.

There was a little wine left. I ordered some cheese in the hopes of increasing sales.

After finishing all the courses and drinking Americano, I feel like my body is losing strength.

I didn’t realize it, but my body seemed to be quite tense.

The chef came out to say hello.

Hayden had been waiting for this moment, because he had so many questions he wanted to ask him today.