Chef wa Meitantei (EP4) (Patreon)

By chance, two acquaintances of Mifune Shinobu came to the restaurant. The first was Minamino, who was a trainee at the restaurant where he worked after returning from France. Mifune congratulates him for opening a restaurant nearby as an owner-chef, but Minamino has other intentions... The other was Hatano Suzuko, who had trained with him at the same restaurant in Lyon. She is now running her own business, and her dining partner is Kishibe Ayaka, a patissier at Hatano's restaurant. Kaneko, the sommelier, feels uncomfortable with Kishibe's atmosphere, which is unlike that of a chef.

Kaneko's haiku phrase:  
ヴィーガン食 地球にやさしい ありがとう
Vegan shoku chikyū ni yasashī arigatō
Vegan food, earth-friendly, thank you

GUEST STAR:

Aoyagi Sho as Minamino

Ishizuka Yu as Kishibe Ayaka

NOTES:

• Gratin is a widespread culinary technique in food preparation in which an ingredient is topped with a browned crust, often using breadcrumbs, grated cheese, egg, and/or butter.
• Pistou, or pistou sauce, is a Provençal cold sauce made from cloves of garlic, fresh basil, and olive oil. It is somewhat similar to the Ligurian sauce pesto, although it lacks pine nuts. Some modern versions of the recipe include grated parmesan, pecorino, or similar hard cheeses.
• Moussaka is an aubergine (eggplant) based dish of the Balkans, Eastern Mediterranean, and the Middle East. The best-known variation outside the region is the Greek one.
• Macarons d'Amiens or the Amiens macaron is a Picardy specialty which, like any macaron, is made from ground almonds and traditionally Valencia almonds.