Chapter 4: Amuse-bouche (Chef’s Bite)

He returned to the kitchen for a moment, then came back carrying the dish.
“Amuse-bouche, sir.”

On the plate were beautifully arranged bites, as if tiny flowers blooming from the earth had been captured in a single mouthful.
A dark brown purée stood in for soil, topped with colorful edible flowers.
The entire composition was encased in a clear gelée, finished in a dome shape.

“Wha—! What is this? It’s so pretty!”

Yuka’s eyes sparkled as she raised her voice.
Misaki, too, quietly murmured in admiration, “That’s amazing…”

Next, a glass with a single flower floating inside was placed beside the amuse.
“This is a St-Germain elderflower spritzer. A white-flower liqueur mixed with soda, with one edible flower floated inside the glass.”

“This one’s pretty too,”
Yuka said, giving a small, silent clap in front of her chest.

Then, the two of them picked up their forks at the same time and gently brought the bites to their mouths.

“What is this!? It’s all gritty!? Dirt!? Am I—am I eating dirt!?”
Yuka twisted about happily.
Meanwhile, Misaki knit her brows, wiped her mouth, and took a small sip of her cocktail.

“We used a cocoa crumble to create a soil-like texture. It’s a type of chocolate, so rest assured, it’s safe to eat.”

He was still smiling gently, but his inner thoughts were different.
Surprise, confusion, and smiles—he wanted to see all of it, right there before his eyes.

That was why he had prepared this place, and this dish.

“I was surprised, but… yes, it’s delicious. It’s chocolate, isn’t it?”
Misaki offered her thoughts quietly, and Yuka immediately followed.
“Right? I almost started thinking dirt could be this tasty!”

Seeing the two of them smiling so happily, he felt a gentle warmth slowly spread deep in his chest.

“Then, I will bring the entrée.”
Holding back his rising excitement, he returned to the kitchen with calm, measured steps.