When he learned that the chef in the school cafeteria was actually a guy who took advantage of others' danger and ran away with the money, Sokov couldn't help but frown. He didn't know whether it was a good thing for Bryliska to keep such a person behind.
It's still a bad thing. After a while, Breliska came in from outside, quickly came to Sokov, and said respectfully: "Comrade General, I have arranged Polish dishes for you, because it was a temporary decision, and it may be necessary."
wait a little longer
, please forgive me."
"It doesn't matter." Sokov waved his hand and said, "As long as you can taste real Polish food, it doesn't matter if you wait a little longer." Hearing what Sokov said, Bryliska's face showed a relaxed expression.
, he said to Sokov quite proudly: "Comrade General, this Polish chef's skills are quite good. As long as you have eaten his food once, you will
You will definitely be impressed. Major Poledenko can testify to this." Poledenko, whose name was mentioned by Breliska, quickly nodded in agreement and said: "Yes, Lieutenant Breliska is right?
Yes, this Polish chef’s skills are indeed very good, even if he works as a chef in a Michelin-starred restaurant
, will also be reused." "Michelin-starred restaurant?" Although Sokov's later generations often heard the name of Michelin restaurant, but seeing that people of this era also knew this restaurant, they couldn't help but feel a little surprised: "Why, you also
Ever heard of Michelin?
Star-rated restaurant?" "Yes, Comrade General." Poledenko nodded and said: "During the World Expo in 1900, the Michelin brothers, the founders of Michelin Company, were optimistic about the development prospects of automobile travel. They believed that if automobile travel
The more prosperous the business, the better their tires will sell. Therefore, they gathered together information about restaurants, maps, gas stations, hotels, car repair shops, etc. that are helpful for car travel, and published the "Micrometer" in the size of a portable manual.
The book "A Guide to the Forest".
Restaurants that are subsequently included in the "Michelin Red Guide" can be called Michelin restaurants.
In 1926, the "Michelin Guide" began to use stars to mark the excellence of restaurants, and that's when the "Michelin Star Restaurant" officially began.
In 1931, the crossed spoon and fork logo was designed to indicate the level of the restaurant." Breliska may be worried that Sokov is young and does not understand Michelin-starred restaurants, so she also asked him for further knowledge: "Collected in "
Restaurants listed in the Michelin Guide must first obtain at least a fork and spoon mark.
, this kind of mark is the guide’s basic evaluation standard for restaurants, ranging from the highest 5 marks to 1 mark, mainly indicating the comfort level of the restaurant.” Sokov only knows the name of the Michelin star restaurant, but does not know much about the details.
Understood. When I heard Breliska say that the restaurant’s sign indicates the comfort level of the restaurant based on the number of forks and spoons, I asked curiously: “I don’t know.
Can you tell me how the number of forks and spoons represents comfort?" "If the environment of a restaurant is particularly pleasant and relaxing, the fork and spoon logo will use red instead of the usual black." Bray
"One fork means basic comfort, two forks for comfort, three forks for comfort," Liska said.
The forks represent extreme comfort, the four forks represent supreme comfort, and the five forks represent luxurious traditional style.”
"In addition to comfort, I think Michelin restaurants must have star distinctions." Sokov continued: "Otherwise, how can it become a Michelin-starred restaurant?" "You are right, Comrade General, there are indeed stars.
"Difference." Breliska said: "1 star means that this is a good restaurant worth stopping to try. The reason for this description is because Michelin is a tire manufacturer.
of;
2 stars means good cooking skills and excellent food and wine pairings. It is worth a detour, but the cost is not low;
3 stars means that the cooking skills are excellent and it is worth a special trip. You can enjoy superb food, a selection of fine table wines, flawless service and an extremely elegant dining environment, but it will cost a lot of money."
"I wonder if there are Michelin-starred restaurants in Germany?" "There have been." Breliska replied: "Some Germans still have the habit of eating raw beef, so Michelin-starred restaurants provide the famous steak tartare.
This kind of steak is minced tender beef and mixed with raw green onions.
Eat the chopped head, chopped pickled cucumber and raw egg yolk."
While they were talking, several soldiers came in carrying trays. They came to the table where Sokov and others were sitting. After placing the contents of the trays on the table one by one, they turned and left the restaurant.
Breliska stood up and said to Sokov: "Comrade General, let me introduce to you today's dishes." After Sokov made a gesture of invitation, Breliska began his explanation.
: "This is sausage sourdough, which is a soup made from fermented rye flour and meat, usually cooked pork sausage or smoked sausage, bacon or ham, usually served with bread or buns
Eaten, even in bowls made of bread. Previously, this dish and herring were the main staples of Poland's Lent fasting period before Easter, but now
You can drink it all year round.
This is smoked sheep cheese, which is a smoked cheese made from salty sheep milk. The most authentic place of origin is in the Tatra Mountains of Poland. The taste is slightly inferior when made here. This is Polish potatoes.
Gnocchi, Polish potato gnocchi made from cooked mashed potatoes, they can be served with butter or barbecue sauce, as a main dish or as a side dish for stews. If you are organic in the future
If I go to Poland, I can taste it in almost every restaurant in Poland.
This dish is tonkatsu, a breaded and fried pork cutlet that is served with buttered potatoes and cabbage slaw.
This dish is hunter's stew, a traditional Polish dish, also known as Poland's national dish. The basic ingredients are shredded sauerkraut, fresh cabbage, various meats and sausages, dried mushrooms, plums, onions and spices.
The last dish is tripe soup, which is a traditional Polish stew in the form of a thick soup. Its main ingredient is thin, washed tripe strips." After listening to Bryliska's introduction to the six delicacies on the table,
Sokov did not express any opinion, nor did he pick up the knife and fork and start tasting. Instead, he turned to look at Agelina: "Agelina, you have been in Poland for a long time, you should taste it first.
, are these dishes authentic Polish dishes? You know, when a chef goes to other places to open a restaurant, he will always adjust the taste of the dishes according to the local tastes, resulting in this kind of
The local specialties are no longer authentic.”
Breliska said with some surprise: "I didn't expect that Comrade Agelina actually stayed in Poland." "Yes, Comrade Second Lieutenant." Agelina picked up the tableware on the table and replied: "
Said: "I have been in Warsaw for nearly a year. Due to work needs, I have been to many restaurants, so Misha asked me to review it.
It is very appropriate to value the taste of these delicacies." Logically speaking, after Agelina said this, Breliska should not speak anymore, but should quietly wait for Agelina to taste the delicious food.
Later, she expressed her opinion on these delicacies. But Bryliska was out of time.
He asked appropriately: "Can I ask, what kind of work did you go to Warsaw to do? As far as I know, the city of Warsaw was almost completely destroyed by the Germans. I think there are not many restaurants left in the city." "Second Lieutenant.
Comrade." Seeing Agelina's expression change, Sokov quickly said: "Agelina was ordered to lurk in Warsaw to carry out secret tasks assigned to her by her superiors. The reason why she often goes to restaurants, I
I think he was in contact with various intelligence agents."
Agelina, who originally wanted to defend herself, saw that Sokov had explained the matter clearly in simple words, so she began to taste the food on the table with confidence, preparing to give everyone an objective evaluation. A few minutes later
, Agelina finished tasting several delicacies, put down the tableware in her hands, picked up the napkin on the table and wiped it, and then said: "Yes, it is authentic Polish food, the taste is not bad, the chef did not come here because of
Germany just changed the original taste without authorization."
Since Agelina said these dishes were authentic Polish dishes, Sokov quickly picked up the tableware and called to everyone: "Comrades, I think everyone must be hungry, eat quickly, don't be polite."
When everyone started to eat, Breliska still licked her face and asked: "Comrade General, I wonder where you live now?"
"I'm staying at the Adlon Hotel." Sokov asked back: "Lieutenant, why are you asking this?" "Oh, it turns out I'm staying at the Adlon Hotel. That's a good place." Braley
Scar was worried that Sokov might misunderstand, so he quickly explained to him: "I just wanted to ask if there is a need for a chef where you live, but if
It seems that there is no need for it now. After all, the chef at the Adlon Hotel is also quite good at cooking." Sokov understood what Bryliska meant. The other party wanted to send the Polish chef to serve him. He
Putting down the tableware in his hand, he looked at Breliska and asked: "Comrade Second Lieutenant, I heard that the Polish cook in the canteen
"Master, the reason why you came to Germany to open a restaurant is because you took away the payment from a food supply company in Poland. Is this the case?" "Yes, Comrade General, this is indeed the case." Bryliska
Xiang Sokov explained: "Although we want to recruit chefs from outside, not everyone can be recruited. We will definitely have to conduct inspections on those who sign up.
After a detailed investigation and confirmation that he meets our standards, he will be allowed to enter our canteen."
"Since he was able to take away the money of Polish Jews, aren't you worried that he will play tricks in your canteen and repeat his same tricks one day in the future and take away the money from the canteen?" "Comrade General, you need to worry more.
Now." The person who answered Sokov's question was Poledenko: "Now not only Germany, but also Poland, Hungary, Romania, Yugoslavia and Austria are all under the control of our army.
Under control. No matter how courageous the chef is, if he steals the money from the canteen, where can he escape? Therefore, the only thing he can do is to stay in the canteen and work as a chef honestly
." "Yes, Comrade General." Breliska waited for Poledenko to finish and quickly agreed: "Although that chef has a history of fleeing with money, most of Europe is now under the control of our army.
Underneath, he has nowhere to go
There is no way to escape, so he will definitely choose to stay here and be a chef." Logically speaking, after Agelina said this, Bryliska should not speak anymore, but should wait quietly.
After Agelina tasted the delicacies, she expressed her opinions about the delicacies. But Bryliska was out of time.
He asked appropriately: "Can I ask, what kind of work did you go to Warsaw to do? As far as I know, the city of Warsaw was almost completely destroyed by the Germans. I think there are not many restaurants left in the city." "Second Lieutenant.
Comrade." Seeing Agelina's expression change, Sokov quickly said: "Agelina was ordered to lurk in Warsaw to carry out secret tasks assigned to her by her superiors. The reason why she often goes to restaurants, I
I think he was in contact with various intelligence agents."
Agelina, who originally wanted to defend herself, saw that Sokov had explained the matter clearly in simple words, so she began to taste the food on the table with confidence, preparing to give everyone an objective evaluation. A few minutes later
, Agelina finished tasting several delicacies, put down the tableware in her hands, picked up the napkin on the table and wiped it, and then said: "Yes, it is authentic Polish food, the taste is not bad, the chef did not come here because of
Germany just changed the original taste without authorization."
Since Agelina said these dishes were authentic Polish dishes, Sokov quickly picked up the tableware and called to everyone: "Comrades, I think everyone must be hungry, eat quickly, don't be polite."
When everyone started to eat, Breliska still licked her face and asked: "Comrade General, I wonder where you live now?"
"I'm staying at the Adlon Hotel." Sokov asked back: "Lieutenant, why are you asking this?" "Oh, it turns out I'm staying at the Adlon Hotel. That's a good place." Braley
Scar was worried that Sokov might misunderstand, so he quickly explained to him: "I just wanted to ask if there is a need for a chef where you live, but if
It seems that there is no need for it now. After all, the chef at the Adlon Hotel is also quite good at cooking." Sokov understood what Bryliska meant. The other party wanted to send the Polish chef to serve him. He
Putting down the tableware in his hand, he looked at Breliska and asked: "Comrade Second Lieutenant, I heard that the Polish cook in the canteen
Master, the reason why you came to Germany to open a restaurant is because you took away the payment from an ingredient supply company in Poland, right?"
"Since he was able to take away the money of Polish Jews, aren't you worried that he will play tricks in your canteen and repeat his same tricks one day in the future and take away the money from the canteen?" "Comrade General, you need to worry more.
Now." The person who answered Sokov's question was Poledenko: "Now not only Germany, but also Poland, Hungary, Romania, Yugoslavia and Austria are all under the control of our army.
Under control. No matter how courageous the chef is, if he steals the money from the canteen, where can he escape? Therefore, the only thing he can do is to stay in the canteen and work as a chef honestly
." "Yes, Comrade General." Breliska waited for Poledenko to finish and quickly agreed: "Although that chef has a history of fleeing with money, most of Europe is now under the control of our army.
He has nowhere to escape, so he will definitely choose to stay here and be a chef."
