Pokémon Detective Case Files

Chapter 380 Carnival - Main Course 2: Assorted Platter

Chapter 382 Carnival - Main Course Two Assorted Platter

"This meat looks so real, it makes me hesitate to take a bite."

A bright blue fork hovered above the neatly sliced ​​imitation meat, and as she looked at the pink cut surfaces still dripping with juice, she couldn't help but hesitate.

"Although it may seem bloody and cruel, the original purpose of the Ether Foundation in developing bionic meat was actually to avoid killing."

Guscalf gracefully used his knife to cut one of the two steaks on his plate into a neat triangle. He held the pepper-salt end of the steak to his nose, inhaling the aroma, while sharing a culinary anecdote: "When that organization was carrying out environmental protection work, they took in many wild Pokémon that had been injured or lost their habitat due to human activity, including some carnivorous ones. If they were fed the Pokémon food we know today before releasing them back into the wild, they might lose their ability to survive in nature—and this is the alternative solution that led to bionic meat."

"Yes, the raw material for this bionic leg meat is plant protein. The fermentation enzymes secreted by the pot create the texture of meat. As for the parts that simulate fat and veins, different tree fruit pectin is used, so there is no need to worry. Please enjoy it with confidence."

Owner Bert proudly looked at the dishes he had baked and proudly introduced them to Azure.

"The addition of ground, dried hornberry kernels to the salt and pepper granules creates a truly layered flavor."

The food editor, having finished the salt-grilled meat, let out a satisfied sigh. Seeing the girl still hesitating over such delicious food, he frowned and said to Bilan—

"Nature is inherently cruel. All living things must compete with each other to obtain energy from nature. Therefore, even those herbivorous Pokémon that seem benevolent to humans sometimes fight to the death for pasture and fruit trees. On the contrary, we humans are too fortunate to have the leisure to enjoy delicious food at the table."

The enormous gourmet forked the other end of the smoked steak, continuing his lecture to Azure—

"So, for now, put aside your inexplicable sympathy. Occasionally, you can enjoy this kind of primal, biological texture."

That's when people can truly appreciate the meaning of life.

"No, I hadn't thought of that much."

Miss Azure, who was being lectured, scratched her head—

"Just looking at this huge leg bone and meat reminds me of my past experiences being chased by a raging herd of Tauros on the plains," Guscalf laughed out loud upon hearing the girl's reply. "Looks like you haven't had it easy, little girl!" He added, "Then you should really enjoy this 'steak' delicacy!"

The aroma of the meat, enhanced by the smoky charcoal, wafted through the laughter. The editor took a bite of the steak on his fork, finding the pleasant conversation at the table even more delicious than the food itself.

Sure enough, mood affects the objectivity of food evaluation. Looking at the girl next to him whose eyes lit up again after taking a bite, Guskatian couldn't help but smile and shake his head.

Forget it, from the moment he entered this restaurant, he never intended to write a restaurant review. Just hearing that Michelin King's insights on the dishes was already a very meaningful trip.

It wouldn't hurt to redirect the space originally intended for product reviews to document this dining experience. For today only, let's enjoy the delicious food!

Just as Mr. Guscalf was thinking this, King Jimmy stopped eating, puzzled, and turned to Bert. "As far as the quality of the roast meat is concerned, this steak is indeed impeccable. But—the portion you served us is incorrect."

He pointed his fork at the second remaining piece of steak on the plate—

"If you just want your guests to experience the contrast between the flavors of smoked and salt-grilled meat, you can simply cut the steak a little thicker and serve them two-thirds of the current amount of meat."

"Don't forget, the pursuit of the ultimate in culinary art is different from our usual cooking. It's about allowing customers to enjoy more delicious and diverse food within their stomach's capacity, creating a taste memory that they can never forget. Isn't that what we as chefs should strive for? I don't think you, Bert, don't understand this principle."

The fire-type guild master, who was being criticized, did not show any displeasure, nor did he make any defense. He simply silently pulled out a pair of iron tongs from the food cart and picked up the fragrant wood decoration in the center of the table that was used to simulate a cow bone.

With a soft "poof".

Bert lightly flicked the top of the fragrant wood with his fingertip, where a small wooden stopper was hidden!

As the cap was opened, a pungent aroma of spices wafted out.

"It would be arrogant for a chef not to serve steak with sauce—that's why I adopted this design."

Just as the three guests at the table finished their first steak, Bert, holding a container disguised as sandalwood, poured golden sauce over their second steak.

"I call this sauce 'Courage Filling,' inspired by the roar of the Kentairo as it charges forward."

After finishing the second processing, the owner stuffed the fragrant wooden cork back in, bowed to everyone with one hand behind his back, and said, "In this Galar curry-flavored sauce, I added Paras mushroom spore powder and Galar Farfetch'd oil, which can unify the salt-grilled and smoked flavors of the steak. Therefore, to fully experience the complete taste of this dish..."

You should eat this second steak in one bite, along with the sauce on top.

"No wonder you were so confident in surpassing the previous 'bamboo shoot soup with maitake mushrooms,' you had this trick up your sleeve."

Guskaf took a bite of the saucy steak, and immediately his chubby face blossomed like a sunflower.

"So delicious!" Azure squinted her eyes in satisfaction.

Eevee, standing beside her, leaned closer, curiously sniffing the aroma of curry. She smiled, dipped her finger in the sauce, and offered it to Eevee. The little guy immediately came over and happily licked it with his pink little tongue.

"This fragrant wood comes from the newly sprouted branches of the cornflower forest in spring. Sealing the curry inside allows the ingredients to have an extra touch of the plant's fresh aroma. I carefully selected many different kinds of wood for this purpose."

Bert said, head held high and chest puffed out.

At this moment, Zhimi's expression softened, revealing an approving smile: "Yes, I can taste the care you put into this sauce. Furthermore, the idea itself is perfect. I think developing a second way to enjoy the same dish like this also echoes the theme of 'rebirth.'"

"Now, let's move on to the second main course."

The owner of Tian Tong Restaurant reappeared carrying a plate.

"Because the previous steak was a larger portion, this dish was prepared with more care."

The florist monkey beside him was holding a bottle of red wine, to accompany the next round of dishes.

"This is a 'saltwater wine' from the Padina coast—not that the wine is salty, but rather that its raw material is called saline grapes, which naturally possess a marine minerality that will harmonize with the main course to come."

"The aroma of saltwater wine has a refreshing effect, could the next dish be...?"

As Jimmy pondered, he rubbed his chin, but was interrupted by Bert, who hadn't yet left: "It's so unromantic of me to spoil the answer that's about to be revealed, Mr. Jimmy, please bear with me for a moment."

The next moment, Tian Tong lifted the silver lid on the plate, and three small, round pieces of roasted meat were placed on top of slices of fruit. The aroma of the fully roasted meat, along with the fragrance of the fruit, was mouthwatering.

"Please enjoy the 'Slowpoke Tail with a Half-Ripe Tropius Fruit'! Proof of the ingredients' origin will be provided after the meal. All Pokémon products in our store are sourced legally and compliantly, and there are no humanitarian concerns."

Unlike the previous more complex dishes, this roasted tail meat is only one bite-sized and very easy to eat.

"Hmm, this is completely different from tail meat roasted using the conventional method." Guscalf closed his eyes, savoring the taste for a moment, then took a sip of the wine he was drinking.

"The part chosen should be the tip of the tail, as this part is the richest in oil. If eaten directly, it would have a fishy taste, but this disadvantage is fully neutralized by the sweet and sour flavor of the fruit, leaving only the soft and delicate texture of Slowpoke's tail."

"The choice of unripe tropical dragon fruit is also very thoughtful. It has a soft and firm texture, and its high starch content gives people a subtle feeling of fullness, which can make up for the lack of portion size of the tail meat as a main course," Zhimi commented.

"Using fully ripe, sweet fruit slices might not bring out the flavor of the tip, but using semi-ripe fruit from spring is just right. Also, if I'm not mistaken, you probably added a little bit of grapefruit peel between the tip and the fruit, right?"

"As expected of the King of Shimi, we only added a tiny bit of grapefruit peel. We thought you wouldn't notice." Tian Tong nodded admiringly. "We did this mainly to enhance the aroma left in your mouth after eating the dish, so that it can connect well with the saltwater wine that follows."

"What will be served next?" Azure asked expectantly. "Other restaurants should be nearing the end of the banquet by now, serving some light snacks or cheese platters."

While collecting empty wine glasses from the guests, Tian Tong responded, "However, as a specialty of our restaurant, we also offer our guests a dish that can elevate the atmosphere of the dinner."

"Could there be anything more delicious than the soup and main course?" Gusca wiped his mouth with his coins, his eyes filled with both doubt and anticipation.

"Personal tastes vary, but this dish wins not because of its quality but because of its quantity."

Gentle words drifted from afar, and Cohen, who replaced Bert and Tian Tong, brought out three square food boxes made of red peach wood.

The box is decorated with gold-lined drawings of the three Eevee evolutions and Ho-Oh, giving it an elegant and sophisticated look, suggesting it's a dish from the Johto region.

"This lunchbox is really impressive," the food critic exclaimed. "I wonder what the food inside is like."

"The next course is a 'Spring Limited Edition Assorted Platter' specially created by Sanyo Restaurant, inspired by Johto customs. It contains sixteen miniature dishes in sixteen compartments."

The waiter, wearing a blue bow tie, elegantly began to introduce the food to everyone while simultaneously lifting the unsealed lid of the food box.

"There are many kinds of dishes inside. Let me introduce them to you one by one, starting from the top left of the first column."

Kohn explained clearly, "The first column is the fried food section, which includes deep-fried crab sticks with perilla leaves, deep-fried scallop tempura with crumble vinaigrette, Carlos-style garlic omelet, and a bionic hamburger patty served with sweet bamboo juice sauce; the second column is grilled food."

The menu features classic teriyaki light cod fillet, spicy pan-fried minced meat and sausage platter, bite-sized lava snail shell baked rice, and grilled antler buds, a spring specialty of the United States. The third and fourth columns are for salads and sashimi, featuring pickled lotus root with heart-shaped fish roe, honey-marinated frozen tomato cups, Johto's traditional custard egg tofu, Padina's salt-stone giant mineral crystal jelly with wakame seaweed, black artificial imitation scallop sashimi wrapped in seaweed, tartare garnished with cream, wine-marinated imitation red and blue striped savage sea bass, and light cod fillet sashimi prepared in a different way with cherry vine sauce. We recommend eating horizontally from the top left, following the order of fried food, grilled food, salad, sashimi, and back to fried food, to balance texture and flavor for the best taste experience. We'll bring over some soup later, a seafood miso soup also in the Johto region style, made with the leftover claw meat of the prawns and kelp broth. Please enjoy it slowly.