A. Here’s Something for Tempting the Palate (Closed to Roxas)
[The second the scene changed from the watery castle to the one on land, Kotori had to control herself not to drop down and start kissing the stones and marble. Being able to walk normally, breathe air, get away from the sand if she chose, being able to cook and eat normal food again without having to rise up to the surface? YES, PLEASE.
But even more worthy of celebrating? Roxas coming back when she thought he’d been sent home forever, and with a body and life of his own now! And even more impressive, a new knowledge of REAL French haute cuisine. (Even if it’s… third hand. And one of those hands is a rat’s paw. Maybe she’ll meet this Little Chef someday to clear up the confusion.) Whatever, point is she’s VERY inspired and in the mood to do some real cooking! To start, though, she’s leading Roxas and Sora into the castle kitchens, trying to take stock of what they have. Very thankfully though, these kitchens seem intact, clean, and spacious. Hopefully it’s well-stocked too; they’ll need cookbooks and utensils just as much as ingredients.]
Phew, thank goodness. I was worried that it’d be a wreck and we’d have to fight more Blots and Erasers to get them back.
B. Prepared in the Classic Technique
[With a menu set, serving methods decided, and a few benign Blots instructed to help with some of the food prep, everything’s on track for preparing a feast worthy of a royal ball. But if you happen to be stopping by the kitchen in the early hours while the kitchen is still relatively still- out of curiosity or to offer help (or trying to sneak a bite or a drink before things are ready…)- you’ll find Kotori seems focused, almost TOO intense as she stands by a cutting board. Resting on it in front of her is a freshly peeled onion… and in her hand is a wooden knife, a gift from the Disciple a while ago, but still unused… for now.
A few deep breaths…]
Okay, Kotori… You can do this. It’s just an onion… and it’s… just a knife… A wooden one… You can do this…!
C. Soup du Jour, Hot Hors d'Oeuvres! Why, We Only Live to Serve!
[Finally, FINALLY, everything is ready to be unveiled and enjoyed.
Blot waiters (or Aspects, if you were kind enough to offer some help with the catering) walk about the edges of the dance floor bearing silver platters of hors d’oeuvres. Sautéed scallops encased in their half shells with a golden gratin of Swiss cheese. Fresh but savory salmon namerou spread on toasted baguettes. A play on ratatouille with the stewed vegetables sliced instead of chopped, garnished with a roast red pepper sauce and skewered together in small stacks. And for a twist on a Danish classic, creamy mashed potatoes sprinkled with caramelized bacon and onions, resting on crisp but sturdy chips made from baked beets. (Why yes, asking for the name on the last one will make Kotori blush, and yes, you should definitely do this.)
For those wanting something more substantial, however, the catering team. Bowls of heartybouillabaisse featuring plump mussels, sweet little langoustines, flaky cod, and rich conger eel, served with a crusty baguette spread with a savory rouille sauce. Dover sole pan fried in clarified butter and served with a toasted brown butter sauce and lemon. Bowls of steaming fluffy rice served with eel, but instead of the barbecued freshwater eel typical of unadon, it’s conger eelbraised in red wine; a mate-don, if you will. For those wanting something a little lighter, there’s also a hybrid version of hiyashi chūka where the chilled noodles are topped with a salad niçoise, thin slices of tuna tataki substituting for the usual canned tuna or anchovies, all dressed in a simple vinaigrette with sesame oil and lemon.
And with some advice from Shizuo, Rokurou, and Eizen, there’s also a full drink service. Blot waiters carry stemmed glasses of red and white wines, champagne, and even a well-balanced mead, all paired beautifully with the seafood feast.
As for Kotoriherself? She’ll be supervising the buffet table, waving them over and asking if they’d like to try any of the dishes offered tonight. Although all work and no play makes for a dull bird, so with a bit of encouragement, she might be persuaded for a dance or two.]
Subquest A, OTA
[The second the scene changed from the watery castle to the one on land, Kotori had to control herself not to drop down and start kissing the stones and marble. Being able to walk normally, breathe air, get away from the sand if she chose, being able to cook and eat normal food again without having to rise up to the surface? YES, PLEASE.
But even more worthy of celebrating? Roxas coming back when she thought he’d been sent home forever, and with a body and life of his own now! And even more impressive, a new knowledge of REAL French haute cuisine. (Even if it’s… third hand. And one of those hands is a rat’s paw. Maybe she’ll meet this Little Chef someday to clear up the confusion.) Whatever, point is she’s VERY inspired and in the mood to do some real cooking! To start, though, she’s leading Roxas and Sora into the castle kitchens, trying to take stock of what they have. Very thankfully though, these kitchens seem intact, clean, and spacious. Hopefully it’s well-stocked too; they’ll need cookbooks and utensils just as much as ingredients.]
Phew, thank goodness. I was worried that it’d be a wreck and we’d have to fight more Blots and Erasers to get them back.
B. Prepared in the Classic Technique
[With a menu set, serving methods decided, and a few benign Blots instructed to help with some of the food prep, everything’s on track for preparing a feast worthy of a royal ball. But if you happen to be stopping by the kitchen in the early hours while the kitchen is still relatively still- out of curiosity or to offer help (or trying to sneak a bite or a drink before things are ready…)- you’ll find Kotori seems focused, almost TOO intense as she stands by a cutting board. Resting on it in front of her is a freshly peeled onion… and in her hand is a wooden knife, a gift from the Disciple a while ago, but still unused… for now.
A few deep breaths…]
Okay, Kotori… You can do this. It’s just an onion… and it’s… just a knife… A wooden one… You can do this…!
C. Soup du Jour, Hot Hors d'Oeuvres! Why, We Only Live to Serve!
[Finally, FINALLY, everything is ready to be unveiled and enjoyed.
Blot waiters (or Aspects, if you were kind enough to offer some help with the catering) walk about the edges of the dance floor bearing silver platters of hors d’oeuvres. Sautéed scallops encased in their half shells with a golden gratin of Swiss cheese. Fresh but savory salmon namerou spread on toasted baguettes. A play on ratatouille with the stewed vegetables sliced instead of chopped, garnished with a roast red pepper sauce and skewered together in small stacks. And for a twist on a Danish classic, creamy mashed potatoes sprinkled with caramelized bacon and onions, resting on crisp but sturdy chips made from baked beets. (Why yes, asking for the name on the last one will make Kotori blush, and yes, you should definitely do this.)
For those wanting something more substantial, however, the catering team. Bowls of hearty bouillabaisse featuring plump mussels, sweet little langoustines, flaky cod, and rich conger eel, served with a crusty baguette spread with a savory rouille sauce. Dover sole pan fried in clarified butter and served with a toasted brown butter sauce and lemon. Bowls of steaming fluffy rice served with eel, but instead of the barbecued freshwater eel typical of unadon, it’s conger eel braised in red wine; a mate-don, if you will. For those wanting something a little lighter, there’s also a hybrid version of hiyashi chūka where the chilled noodles are topped with a salad niçoise, thin slices of tuna tataki substituting for the usual canned tuna or anchovies, all dressed in a simple vinaigrette with sesame oil and lemon.
And for dessert? Crème brûlée featuring a custard lightly kissed with sea salt, sweet and citrusy crêpes Suzette flambéed right at the table station, light and airy lemon soufflés served with a summer berry compote, and a rich and buttery apple charlotte topped with whipped cream and a sauce of caramel, honey, and sea salt.
And with some advice from Shizuo, Rokurou, and Eizen, there’s also a full drink service. Blot waiters carry stemmed glasses of red and white wines, champagne, and even a well-balanced mead, all paired beautifully with the seafood feast.
As for Kotori herself? She’ll be supervising the buffet table, waving them over and asking if they’d like to try any of the dishes offered tonight. Although all work and no play makes for a dull bird, so with a bit of encouragement, she might be persuaded for a dance or two.]