Chef wa Meitantei (EP2) (Patreon)

Mikimoto Haruka, a regular customer, calls to make a reservation. The main course is "goose confit cassoulet," she said. It seems to be a request from the popular essayist Terakado Koyuki, who is in attendance, but why a goose? Also, one night when Hara Kyoko and Oshima Keiichi came to the restaurant. During the meal, Oshima proposed to her. He succeeds, but then something unexpected happens. Sensing something in Koyuki and Oshima's distress, Mifune Shinobu meddles again.

Kaneko's haiku phrase:  
かき氷 溶かす2人は 若夫婦  
Kakigōri tokasu futari wa waka fūfu  
Shaved ice melting between the two young couple

NOTES:

• Foie gras - Foie gras is a specialty food product made of the liver of a duck or goose.  According to French law, foie gras is defined as the liver of a duck or goose fattened by gavage.
• Cassoulet is a rich, slow-cooked casserole containing meat, pork skin, and white beans, originating in southern France.
• Confit is a generic term for various kinds of food that have been immersed in a substance for both flavor and preservation. Sealed and stored in a cool place, confit can last for several months. Confit is one of the oldest ways to preserve food and is a specialty of southwestern France.
• pot-au-feu (pot on the fire) is a classic French dish. It is actually two dishes in one; it consists of a hearty beef broth as well as the meats and vegetables that are braised in it. Although the ingredients change slightly from home to home and province to province in France, the method remains the same. If you have meat leftover, serve it the next day with some crisp home-fried potatoes.
• Pouilly-Fuissé is an appellation for white wine in the Mâconnais subregion of Burgundy in central France, located in the communes of Fuissé, Solutré-Pouilly, Vergisson and Chaintré. Pouilly-Fuissé has Chardonnay as the only grape variety. Pouilly-Fuissé is the best-known part of Mâconnais
• Dijon mustard is the traditional mustard of France, named after the town of Dijon in Burgundy, France, which was the center of mustard making in the late Middle Ages and was granted exclusive rights in France in the 17th century.
• Kakigōri or shaved ice (usually served with flavored simple syrup); Italian ice; snow cone; sno-cone
• Pâté is a mixture of cooked ground meat and fat minced into a spreadable paste.

CHANGES:
"He" pronoun changed to "we".