This time Jean Reno played the three-star chef of a Michelin restaurant. Not only is this chef not too cold, but he has a passion for cooking.
It's a pity that the traditional cuisine he likes has been impacted by the trendy "molecular cuisine". Speaking of this new thing, it was mentioned many times in Niman's "Spirit of Eating Halberds". I saw Alice Nakiri use a centrifuge to make colorless tomato extract and add it to sushi, and then use the broth to condense into liquid particles to make It is novel and peculiar to make rice with sea bream tea. The food that I thought was only in the comics actually appeared in this movie.
In fact, some avant-garde and fashionable restaurants in China have already made many attempts at "molecular cuisine", but why hasn't this novel and unique dish been popularized in our Greater China?
The problem is the "quantity". Western dishes are well styled, and the amount is generally very small. Molecular cuisine concentrates the so-called essence, which can be as small as a pill. However, we Chinese are used to eating meat and drinking alcohol. In particular, Northeastern cuisine is famous for its large pots and bowls. Imagine a table of big fish and meat and a small molecule dish, the latter is for appreciation, the former is real life.
However, I do hope that this kind of cuisine can enter our lives, which shows that we are getting more and more refined. Maybe one day, Chinese cuisine can also be tasted in a new way. At that time, as long as you go to the supermarket to buy "squirrel yellow croaker balls" and "sweet and sour small ribs", how convenient it is!
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