"And here we are!" Gustave announced cheerfully, setting the final, steaming tureen in the center of the table. "The last dish, a Silken Tomato and Egg Drop Soup, is served!"
Although his enhanced physique meant the heat from the dish was trivial, Gustave performed a familiar, playful ritual. He set the soup down and then quickly shook his hands, touching his earlobes as if he'd just been burned. It was a chef's habit, a little piece of theater he'd done for years.
"Wow, Gustave," Ran breathed, her eyes wide as she took in the spread. "The dishes you made are so beautiful!"
The visual appeal of a dish is the first step to conquering an appetite; a beautiful plate is often perceived as a tastier one. Gustave's six dishes and one soup were masterfully presented, each a small work of art designed to highlight the beauty of its ingredients. The vibrant red of the Mapo Tofu, the glossy sheen on the pork ribs, the jewel-like green of the asparagus; it was a feast for the eyes before it was a feast for the stomach.
That was why Ran sighed. It would have been fine without a direct comparison, but seeing her own carefully prepared, yet simpler, dishes next to Gustave's professional creations, she couldn't help but feel she had fallen short.
"Ran, your food looks wonderful," Gustave said kindly, gesturing to her platter. He could see the thought she had put into the presentation, the careful arrangement and the pleasing combination of colors. "The shape of your tempura is perfect."
"Sister Ran, you're already amazing," Conan added, trying to comfort her. "Gustave is a professional chef."
"Conan," Ran said, turning to him with a stern look, her appreciation for his support momentarily forgotten. "Children should be polite. You will call him 'Mr. Gustave.' Do you understand?"
"Understood..." Conan replied with a resigned slump, his face sullen.
"Everyone, please, let's start eating," Gustave urged, seeing that no one had yet touched the food. "It won't taste nearly as good if it gets cold!" He picked up a piece of the tempura Ran had made and took a bite. His eyes lit up. "Excellent, Ran. The batter is crispy yet chewy, and the shrimp inside is cooked perfectly. That's a level of skill that takes years to develop."
"Haha, really?" Ran blushed, a little embarrassed. "Thank you for the compliment, Mr. Gustave. After my parents separated, I didn't have much choice but to learn how to cook on my own." Her skills, she knew, were forged in the fires of her father's incompetence; if she hadn't learned, they both would have starved.
"Speaking of your father, Ran, should we have called him?" Gustave asked thoughtfully.
"Oh, no, definitely not," she said quickly. "I left plenty of food for him in the fridge this morning. He just has to heat it up. Besides, his agency is quite far from here. The food would be cold by the time he arrived."
"That, and uncle drinks all day," Conan added grimly. "If he saw this many people, he'd get drunk and start acting crazy. He always makes a scene, and then he comes home and gets sick all over the floor. In the end, Ran and I are the ones who have to clean it up." His description of Kogoro Mouri's drinking habits was not an exaggeration. Inviting him would only increase Ran's burden.
"Well then," Gustave said with finality. "Let's leave your father to his own devices, Ran." Since both of them were so firmly against it, he wouldn't press the issue. He gestured for everyone to dig in.
The table erupted into a chorus of happy chatter and the clinking of chopsticks.
"Mr. Gustave, your cooking is incredible!" Sonoko exclaimed between massive mouthfuls of rice and vegetables. She was eating with an abandon that completely betrayed her upbringing as a lady from a wealthy family. "My dad often hires famous chefs from China, but none of them are as good as you!"
"Perhaps it's because I focus on home-style cooking," Gustave replied with a modest smile.
"I've never even heard of this Rustic Smashed Potato dish before, but it's so good with rice!" As she spoke, Sonoko's chopsticks darted out to grab another piece.
"The main reason is that it's a regional specialty from Yunnan," Gustave explained. "It hasn't been widely popularized yet, so it's normal that you haven't tried it. China is a vast country with countless culinary treasures. Even a native wouldn't dare claim to have tasted them all."
"Mr. Gustave's Crispy Mint-Fried Pork Ribs are also delicious!" Dr. Agasa chimed in, his eyes gleaming. "It's a meat dish, but I can actually smell the fragrance of mint with every bite. I've never had anything like it!" He had already eaten several pieces.
"Dr. Agasa, the fried mint leaves at the bottom are also edible," Gustave pointed out. "They have a very unique taste. You should try them."
"Really? Let me see!"
Following Gustave's advice, the professor carefully picked up one of the dark green, dehydrated leaves. The moment his chopsticks touched it, he heard a delicate crackling sound. He held it up, observing the strange, crispy form curiously. He'd only ever eaten raw mint before. After a moment of inspection, he popped it into his mouth. He chewed, and a loud crunch echoed from his mouth.
Then, Dr. Agasa's eyes went wide. "It's delicious! The mint flavor just explodes on your tongue, filling your whole mouth! I feel so refreshed all of a sudden!"
After hearing his glowing review, the others reached for the mint leaves as well. Dr. Agasa was right; they were incredible.
"I like this dish better," Sengoku said, pointing his chopsticks at the stir-fry. "The pork is so smooth and tender, and it has this slight sour taste. I thought it would be greasy with all the oil, but it's not at all."
"Even though the dish uses a lot of oil, the sourness from the pickled chilies cuts through the richness," Gustave explained. "That, combined with the fresh, crisp water bamboo, washes away any sense of greasiness." It was a classic culinary principle: when a dish is heavy with oil and salt, a touch of acidity can neutralize the fat and brighten the flavors.
"I truly appreciate this blanched asparagus," Fuji said thoughtfully, pointing to the simple green dish. "The asparagus is so fresh, crisp, and tender. Seasoning it with only steamed fish soy sauce preserves the vegetable's original flavor to the greatest extent."
"Exactly," Gustave agreed. "If you want to preserve the purest taste of an ingredient, blanching is often the best way. The steamed fish soy sauce adds a savory note without being so strong that it steals the show. The balance is just right."
"Mapo Tofu! My favorite is Gustave's Mapo Tofu!" Eiji declared. He scooped up a spoonful. The tender white tofu was coated in a layer of brilliant red chili oil, studded with savory bits of ground meat and fragrant pepper. The aroma alone was enough to make his head spin.
"Everyone, have some soup," Gustave suggested, ladling a bowl for himself. "It's cooled down a bit. The temperature is just right for drinking now."
Tomatoes and eggs were a perfect match. The combination of red and yellow was visually festive, and the bright, comforting flavor of the tomato soup made everyone feel relaxed and happy as they drank it, a perfect end to an extraordinary meal.
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