Chef wa Meitantei (EP6) (Patreon)

Nishida, a regular customer, arrives with his fiancée. Her partner, Kushimoto Noriko, is a popular actress in a small theater company. The two spend a happy time together, but a disturbing shadow creeps upon them... At the restaurant, there was also Kawamoto Jungo, whom Mifune Shinobu had met in France. And as they reminisce, the secret story of the birth of the vin chaud that Mifune makes is revealed. Meanwhile, Mifune notices the suspicious behavior of Takatsuki Tomoyuki. The security camera caught him sneaking into a restaurant in the middle of the night...

GUEST STAR:

Matobu Sei as Kushimoto Noriko / Hokuto Natsumi

Niiro Shinya as Nishida

Kaneko's haiku phrase:
Haiku #1
焼いて知る タルトタタンの高カロリー
Yaite shiru tarutotatan no kō karorī
Baking knowing tarte tatin is high in calories  

Haiku #2
何だろう 今日のまかないなんだろう？
Nandarou kyō no makanai nandarou
What could it be? Today's meal, what could it be?

NOTES:

• Veal thymus or Sweetbread is a culinary name for the thymus or pancreas, typically from calf and lamb.
• Apicius, also known as De re culinaria or De re coquinaria (On the Subject of Cooking) is a collection of Roman cookery recipes.
• Wagyu (Japanese cattle) is any of the four Japanese breeds of beef cattle. Japanese Black (Kuroge Washu) Japanese Polled (Mukaku Washu) Japanese Brown (Akage Washu or Akaushi) Japanese Shorthorn (Nihon Tankaku Washu).
• Quiche is a French tart consisting of pastry crust filled with savoury custard and pieces of cheese, meat, seafood or vegetables. The best-known variant is quiche Lorraine, which includes lardons or bacon. Quiche can be served hot or cold. It is popular worldwide.
• The Golden Week is a collection of four national holidays within seven days. In combination with well placed weekends, the Golden Week becomes one of Japan's three busiest holiday seasons, besides New Year and the Obon week.
• Tarte Tatin, named after the Tatin sisters who invented it and served it in their hotel as its signature dish, is a pastry in which the fruit is caramelized in butter and sugar before the tart is baked. It originated in France but has spread to other countries over the years.
• A classic tarte aux pommes is the delicious apple tart found in every patisserie and restaurant in France. It comes filled with a soft, sweet homemade frangipane filling topped off with caramelized apples and fanned in the distinctive, striking spiral pattern making it instantly recognizable. Finished with a light apricot jam glaze, this classic dish is loved around the world, not just in France.