Chef wa Meitantei (EP8) (Patreon)

The day of the reunion between Mifune Shinobu and her father Hideo. For some reason, Abe Mika appears, claiming to be Hideo's representative. Ogura Daisuke decides to open a bakery, and Mifune helps him come up with the menu. However, the store manager, Saiki, and the assistant manager, Nakae, are at odds over the direction of the store. Amidst the unsettling atmosphere, Ono Kazuma arrives at Pas mal and notices the brioche that Nakae has made. Actually, he has a sad memory about brioche...
GUEST STAR:

Okunuki Kaoru as Abe Mika

Yamamoto Koji as Ono Kazuma

Sato Honami as Nakae Azusa

Kaneko's Haiku
誰そ彼と我をな問ひそメロンパン
Tasogare to ware ona toi hiso meron pan
Whoever you are, I'm the one who asks for it, my melon bread

NOTES:

• Steak haché, or chopped steak, is the posh hamburger of France. It owes everything to the quality and freshness of the meat. If you go to a good butcher's shop in France they will mince and mold it in front of you so all you need to do is season and cook it like a steak.
• à pois rouges - with red polka dots
• A boulangerie is a French bakery, as opposed to a pastry shop. Bakeries must bake their bread on-premises to hold the title of 'boulangerie' in France. While a boulangerie may also sell pâtisseries and viennoiseries, their main trade will be in traditional French bread
• tasogare - "The word "Tasogare" was called "Tasokare" until the Edo period (1603-1868), an abbreviation for "Tasokaredoki". In the evening, when it is too dark to distinguish the faces of people, it is at that time when everyone asks, "Who's there? and "Who are you?". This custom was widely practiced in Japan.
• Sauce gribiche is a cold egg sauce in French cuisine, made by emulsifying hard-boiled egg yolks and mustard with a neutral oil like canola or grapeseed. The sauce is finished with chopped pickled cucumbers, capers, parsley, chervil, and tarragon. It also includes hard-boiled egg whites cut in a julienne.
• The Brioche de Saint Genix, originated in a small Savoyard village called Saint-Genix-sur-Guiers, about 30 kms from Chambery in the Savoie.  It is known as either a brioche, a gateau, or just a Saint Genix. It is traditionally round and made with a leavened dough that is kneaded twice. Pink pralines* are added to the dough before baking and more praline is sprinkled onto the top with white sugar crystals. The sugar around the pralines melts a little during cooking through the brioche giving it a particular taste.
• Patron - financial supporter, sugar daddy

Direct message:

Hello,
My name is Hendery.
I know the person in the video.
She is a friend, Julie.
She had a serious illness and lives in my neighborhood.
She opened a very good bakery and has become very well known since her arrival in this city.
She was moved to tears when she saw the video.
And she asked me to send this picture.