Foodie.
Refers to someone who loves eating.
They aren't picky, don't delve deep, and are easily moved by the delicious food before them.
Gourmet critics, however, are those who approach food with an artistic appreciation, aesthetic taste, and engage in the exploration of ideal dining as a way of life.
The former emphasizes "eating," while the latter values "dining."
Hmm!
Just a single character difference.
Yet the realms contained within are worlds apart.
In Erina Nakiri's world of gourmet food, there has never been simple deliciousness or distastefulness. Instead, it's about intricate flavors, momentary stimulation of taste buds, exploration of infinite ingredients, and comprehension of culinary realms...
Therefore.
From birth to death.
Erina must carefully nurture her "God Tongue" throughout her entire life.
This is her destiny, and also her tedious existence!
...
All along.
The evaluation standards of WGO executives and seasoned food critics have often been regarded as industry benchmarks.
Their assessments can directly influence restaurant star ratings, media exposure, and even capital investment directions.
For example:
The awarding of a WGO one-star rating.
Might cause restaurant reservations to surge, while demotion or removal of stars could lead to sharp declines in customer traffic.
Moreover, ordinary people actually lack professional discernment abilities. In today's society where gourmet food is highly revered, they rely even more on the reviews and recommendations of food critics!
Erina, this gourmet critic gifted with the "God Tongue," holds evaluations that carry decisive weight in the culinary world.
A single comment like "This dish is good" could make a chef famous overnight.
While criticism like "lacking creativity."
Might completely ruin a chef's reputation.
Precisely because of this.
When facing Erina's dissatisfaction.
Even Imada Yosuke, a top-tier Three-Star Chef recognized by WGO, appeared panicked and terrified.
He instantly dropped to his knees with a "thud," tears streaming down his face as he begged: "I know I was wrong, young mistress, I beg you... I beg you to be merciful and spare my life!"
...
"I am well aware that the Kyūbee restaurant you helm."
"Is currently mired in developmental stagnation, struggling to move forward."
"However"
"Even so."
"You should not treat me with such careless neglect, dealing with me as you would ordinary diners!"
"Imada Yosuke, I genuinely recognize the outstanding contributions you've made in the field of sushi. But now, I can detect from your sushi dishes that you have quietly strayed from your original purity and passion..."
"Your cuisine has already lost the sincere flavor it once possessed."
"Yes, when WGO granted you the highest honor of Three-Star Chef, you had already changed long ago."
Erina spoke with sharp words.
"I'm sorry!"
Imada Yosuke's voice trembled in the silent garden, like a withered leaf about to fall, carrying endless fear and despair.
"I know I was wrong."
Then, he prostrated himself on the ground.
His forehead heavily knocking against the lush green lawn, over and over.
Erina stood quietly there, her eyes like icy blades in the cold night, coldly staring at the man who was once glorious in the gourmet world.
"No! You know you're going to die."
These words extinguished the last glimmer of hope in Imada Yosuke's heart. He stopped kowtowing, his eyes filled with terror and confusion.
"A stray dog." Erina couldn't help but reveal a mocking smile at the sight. "I believe someone like you doesn't deserve the honor of being called a Three-Star Chef."
Imada Yosuke's face turned deathly pale, his lips trembling slightly.
Recalling the past, he had indeed employed many dirty tricks in pursuit of fame and fortune, gradually betraying his original intentions and the dignity a chef ought to possess.
Now.
Before the "God Tongue."
All these honors were gone, completely lost.
"Take care of yourself!Erina said before turning away, leaving behind nothing but a resolute silhouette.
...
Paris.
A small restaurant.
Chef Ye Chen demonstrated skilled technique in making crêpes—pouring the batter, spreading it thin, adding fillings, flipping—all executed in one fluid motion.
In the blink of an eye, a beautiful crêpe appeared before them.
The seemingly thin pancake instantly expanded into an oversized version after the ingredients were added—enough to fill up a light eater!
These savory crêpes.
Are commonplace in a gourmet nation like France.
But the special Roasted Red Pepper Sauce crafted by Ye Chen could only be tasted in Serbia and its surrounding cities.
Upon Ye Chen's recommendation, Paul Bocuse, the president of the Culinary Emperor International Gourmet Association, ordered this ham and cheese crêpe with roasted red pepper sauce and sour cream...
Ahem, the name is a bit long and tongue-twisting.
Yet, the renowned gourmet president felt both nervous and curious about its flavor.
...
Crunch!
With one bite.
He found the pancake unexpectedly crispy.
And was instantly "hooked" by this new flavor from the very first taste.
As he bit in, the sour cream naturally overflowed, allowing him to savor a rich egg aroma, while the heated ham and cheese blended together, highlighting the savory notes.
Of course.
Ye Chen's special Roasted Red Pepper Sauce.
Added a smoky sweetness, smooth on the palate without any spiciness.
The sour cream acted like a "flavor regulator," making the overall taste lighter yet full of character.
It's said that the small restaurant named Le Petit Coin offers three types of crêpes:
Chocolate sauce series.
Non-chocolate sauce series.
Savory series.
Each allows for custom toppings, and oh, there are various beverages to pair with them.
So, Bocuse enthusiastically ordered a banana avocado smoothie—the avocado flavor was subtle, with the banana's fruitiness and honey's sweetness harmonizing perfectly.
Overall, it was refreshing and utterly captivating!
...
Speaking of which.
This gourmet president has quite the background.
Bocuse's chef image is deeply engraved in every French person's heart:
Dressed in white uniform, donning a tall chef's hat, vigorously stir-frying with a spatula—this image became the best symbol for Bocuse's restaurants. Since taking over his family's restaurant, he has consistently earned WGO three stars every year without interruption.
To date, Bocuse restaurants have reached 43 worldwide.
Clearly.
Such achievements.
Are beyond the reach of most chefs.
He is known as the "Classical Chef" because he discards all complex cooking techniques, allowing dishes to retain their authentic flavors.
In the past, French cuisine predominantly followed Escoffier's traditional cooking style:
Heavy, greasy, and spicy.
Dishes prepared in the traditional manner were often covered with a thick layer of sauce.
So much so that
the flavor of the ingredients themselves became indistinguishable.
Yet Bocuse possessed a unique perspective on cooking and pioneered revolutionary changes for his era!
Consequently, he was ultimately celebrated as one of the greatest legends in French cuisine, earning titles such as "Chef of the Century" and "Pope of Gastronomy."