Escoffier

For many years, Fontainian cuisine — exemplified by a focus on elegant sophistication — has been a popular palate-pleaser throughout Teyvat. If you were to inquire among food critics as to who best embodies the principles of Fontainian food, few if any would omit the great "former head chef of the Hotel Debord," Escoffier, from the forefront of their name lists. In the eyes of discerning diners, Escoffier is both the founder of "precision gastronomy" and a leading proponent of "the principles of innovative cuisine." She excels at taking flavorings measured with the precision of scientific rigor and crafting them into dazzling, dynamic taste experiences. According to countless food critics, she is a "demon chef" who continues to breathe new life into the culinary world while sending shivers down the spines of dietary dinosaurs — those stubbornly unreceptive to change and fresh avenues in culinary evolution. While improving the industry's technology and techniques, she has successfully lowered the costs involved, effectively democratizing high-end dining and putting famous dishes on the tables of ordinary folk. According to her students and peers, she is discipline incarnate. There is no slacking on her watch — even the tiniest mistakes caused by a lapse in concentration or momentary distraction are met with scathing critiques. Crafting a dish worthy of even a perfunctory nod of approval requires absolute respect for each ingredient and the utmost sincerity and caution at every stage of the cooking process. As Navia and her other friends see it, Escoffier is a patient and thoughtful woman who finds inspiration in complex symphonies and conversations with companions alike. Joining her for a spot of afternoon tea is much like opening a surprise gift — there is always something new and unexpected in store. Yet for Escoffier, there is no dwelling on past glories — in her eyes, there is only the now and her goals for the future. Even when tasting a creation into which she has poured her heart and soul, she only stops to enjoy her work for a fleeting moment before turning her attention to the tiniest of flaws that even a seasoned critic would fail to notice. "There's still a long way to go to achieve perfection!"