A senior single chef returned to China from the United States with his daughter entrusted by his late best friend. When the midlife crisis broke out, he began to doubt life, degeneration and crime. He lives in the memory of his ex-girlfriend, ex-buddy and ex-unit every day, and also takes care of his friend's adolescent daughter. Later, the chef suddenly woke up and got back on track, and his charm spread to all the women in the play. After a series of emotional entanglements, he ended up with a happy ending.
The whole process was decorated with Wellington steak cooked by the chef on various occasions to show that "although the plot is bloody, I am really good at cooking."
If you haven't seen Good Sir, this is the content of these forty episodes. Although the career line only exists as the background of the story, the cast who spent a lot of money did not slack off. In addition to the restaurant scenery of many star restaurants in Shanghai, all the kitchen utensils in the play are well-known, and the biggest sponsor of kitchen utensils even found zlatan and took out all his top products to meet the audience.
Lu Yuan, a star chef who works in a Michelin-starred restaurant in Seattle, believes that when he first arrived in the United States, he was just a warm man with little ambition.
On the way to becoming a great god, I suffered a lot. For example, I was teased by the chef and my colleagues and put in the freezer for an hour. It was only because my colleague in China reminded me to look for butter that I survived. (But the acting skills of these foreign actors are also exaggerated enough. )
Rebecca, who finally succeeded in customs clearance, finally learned the skills of the master in making lobster, so that when he couldn't figure it out, he ran to the cold storage to eat butter.
It is repeatedly emphasized in the play that the restaurant where Chef Rebecca works is a Michelin-starred restaurant. In fact, all the scenes in the restaurant were shot in Shanghai, and this restaurant really exists: in reality, it is a French restaurant Paris Rouge, which is highly praised in Shanghai. In the play, it has not even changed its name, but it is not a Michelin restaurant.
The point is, in reality, the specialty of this restaurant is Wellington steak, which has been cooked countless times in chef Rebecca's plays.
I've really done it countless times! Due to the loss of taste setting, chef Rebecca tried countless times at home by feeling before returning to Jianghu, and Guo Kujun was also troubled by steak.
Whether you think "Good Sir" is hot-blooded or wonderful, in fact, these are not the focus of today. For Guo Kujun, those things in chef Rebecca's kitchen are worth remembering. The sizzling sound of frying steak, stewing sauce and stirring cream soup is the best sound effect. ...
As Jiang Shuying said in the play, it is normal to equip a chef with more than a dozen knives than to play golf.
This is not a casual remark. In addition to the kitchen of the restaurant, the kitchen of grandma's house and the kitchen of the little apprentice's house, all places where knives are used are double-faced as standard, and there are no local tyrants.
The little apprentice also carved his name on his knife.
Ordinary Shanghai retired old lady's family is also full of husband and wife.
Shuanglian 173 1 was born in solingen, Germany, which is an important place for making knives in Germany. If you are familiar with the fruit bank, you may remember that we have introduced many knives produced here before, so although the most familiar product of Shuanglian is the pot, actually making knives is their old job.
The most famous high-end series of Zygon knives belongs to 173 1 series, which is produced locally in Germany in limited quantities and uses aerospace flight steel, and its sharpness is three times that of ordinary Zygon knives. It is the favorite knife of various world famous chefs.
This knife was also used by Nicholas Tse in twelve fronts which were very popular some time ago.
By the way, Jiang Shuying gave the chef Rebecca a set of 173 1 in the play.
German Dao like Zlilun is different from China Dao or Japanese Dao, while China Dao and Japanese Dao are characterized by precision and durability. The blade angle is generally 20 degrees, and the hardness is between HRC 55 and HRC 58. It is the best choice for handling meat. In fact, 173 1 is not the top prop of Zyrnior. The legendary Damascus series is the real luxury in the knife. Stefan Stiller, a famous Michelin chef from Samsung, Germany, professionally recommends that the price per serving is above 1 10,000 yuan. Damascus knife is a kind of knife, which refers to a knife cast from Jian Zihao steel ingot.
In Good Sir, Rebecca, an apprentice, secretly discovered the chef's imperial knife to show its preciousness. Empress Yan, who is not afraid of death, came to the chef to win this set of peerless knives at the expense of burning a lipstick iron pot in her hand.
In addition to knives, all kinds of copper pots in the kitchen in the play are equally eye-catching. Just like the number of roads in Zyrnior, the rows of copper pots hung high by everyone are a bit grandiose, but they are not enough to affect their beauty. When you see such a scene, do you feel that you have suddenly crossed into a food movie like Julie and Julia?
Guo Kujun has introduced copper pots many times, from Mauvier in France to Falk Culinair in Belgium, among which Mauvier1830 was founded in Normandy, France, and every pot they produced was refined and handmade by professionals, inheriting the classic taste of a century. Its supporters include a large number of Michelin chefs, the kitchens of the White House and Buckingham Palace in the United Kingdom.
However, most of the copper pots in "Good Sir" come from the Italian brand Ruffoni, and their status is not lower than the above two. Antonio Ruffoni, who lives in the ancient town at the foot of the Alps, made his first copper pot in 193 1. Thirty years later, his son, Fremid, founded Ruffoni Company, which specializes in making copper pots. Their most famous is the copper pot with hammering technology, and the surface of each pot has unique and beautiful lines.
When stewing the sauce, the chef Wang Yan uses a Tao Bo enamel pot. Although this brand belongs to Zliren, it is called the national treasure of France. It was born in the northeast of France and insists on using the best cast iron material in the world. Later, it was earned by Zliren. Staub's exclusive design lies in the raised dots on the lid, which can collect condensed water vapor and fall back into the ingredients to protect the natural taste of food.