然后煮开一些奶后，奥利维尔教我怎么把奶掺进乳酪面糊里做成乳酪面酱。

Then I boil some milk, and Olivier shows me how to mix it into the roux to make "bechamel". I take over.

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他会将块根蔬菜“栽种”在花盆中，用麦芽和榛子粉混合在一起做成“土壤”表层，下面是浸渍着龙蒿和其他香草的酸羊奶乳酪，形成一道别出心裁的蔬菜沙拉，同时配上一盘虾和海胆粉，再摆上几块散乱的石头和几簇青草，完全是一派微型的海滨风光。

It’s crudités a different way. A dish of shrimp and sea urchin powder, meanwhile, is arranged as a beachscape with scattered stones and tufts of grass.

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