After saying farewell to the Big Apple, we fly across the Atlantic to our next cooking destination: the City of Lights, Paris! Here we will work in a variety of locations, starting with a charming patisserie and ending in an upscale restaurant. Get ready to fall in love with Paris!
Our first job in Paris is in a patisserie. A patisserie is a type of bakery that specializes in pastries and other types of sweets, so it’s a great way to get our time in Paris off to a sweet start. Delicious! Let’s take a look at our full menu:
There’s nothing like a flaky croissant fresh from the oven. Our customers are certainly hungry for them! To start warming croissants:
To the left of the plated croissants are two bowls with optional toppings our customers may want to add to their pastry.
There will be customers who want to combine fresh with decadent, so you will also get orders for croissants with both strawberries and chocolate. No matter which order they are tapped, both toppings will always be added to the lower-most available plate bearing a hot croissant.
A cool, creamy custard can be delicious on a warm day, so there will be plenty of requests for it from our customers! The custard mix and empty tart shells sit in a bowl underneath the right side of the central counter.
Customers may request mint, berries, or both to top their smooth custard. The containers for both toppings can be found to the right of the plated custards. The mint is on the top-most platter, and the berries are in a bowl directly below the mint. Tapping on either topping will add it to the lower-most plated custard. If customers want both toppings, tapping once one each will move a serving of the topping to the lower-most custard that does not already have the tapped topping on it.
Finally, customers may ask for the perfect way to warm up on a cold day: a rich cup of hot chocolate. Our patisserie has a fantastic hot chocolate maker set up underneath the central counter. It’s an automatic dispenser, so serving a cup of hot chocolate to a customer will lead to the dispenser making a new serving to replace what has been served.
After we have gotten enough practice at the patisserie, it’s time to move on to a café serving light meals, drinks, and desserts to our customers. Our café’s menu is:
Escargot is considered a delicacy in many countries, including France. We’re going to be serving a few variations on this dish to our hungry customers. To get us started:
We have two possible garnishes that can be requested for our escargot.
For customers who want the bite of both garlic and lemon, tapping once on each garnish will add it to the bottom-most plated escargot.
Another classic in French cuisine are cuisses de grenouille—frog legs. They were also carried over from France to the Americas, where they are a staple of Cajun and Creole cooking. Our frog legs can be served on their own or with a couple of optional garnishes. To start cooking the frog legs:
Our two possible garnishes are a rich red tomato sauce and spear of fresh asparagus.
Our café will serve 3 different colors of the sweet treat: pink, green, and blue. All 3 versions come from the same place: the oven underneath the left side of the counter.
The juicers are on the right-side counter. Tapping on a glass of juice will serve it to the customer who ordered it, and then the juicer will get to work refilling the glass. Refilling, as is true with most drinks in the game, does not require you to tap it to start the process; it will happen all on its own, saving you time to handle the other foods in the kitchen!
When all 3 colors of macaron are available, it becomes important to make sure the oven is almost always working on the next batch. Only one color is made in each batch, so getting 3 batches complete as soon as possible in the level can help make certain you’ll have each color available for customers.
A good flow is to start the macaron oven as soon as the level begins, then queue up the entrée dishes. By the time that’s done, the first macaron batch will be close to done, and a second batch can then be started. Keep sneaking in a quick tap on the oven whenever you can after that.
We have worked our way up to a fine-dining restaurant in Paris. Good work, Chefs! Here is the menu for this restaurant:
One of our delicious main course options is tender duck confit with two side dishes that can accompany it. Duck legs await us on a platter on the left side of the right-most counter. To make it:
We have two options for side dishes that our players can ask for with their duck confit.
For customers who want both sides, they can be tapped in any order to add them to plate. The side dish will automatically add to the bottom-most plated duck that doesn’t already have the side you are currently tapping.
Our customers can also order a delightful tuna tartare so fresh you can almost catch the scent of sea air drifting around the plate! These slices of tuna are sitting on a plate on the right-side of the left counter. To prep:
With our tuna tartare, we have two available garnishes that can be used either separately or together.
For the customer who wants both garnishes, the caviar and avocado can be added to the same plate by tapping them one after the other. The order does not matter; the garnishes will always go to the bottom-most plate in the column that does not already have on it the garnish being tapped.
On the right side of the right counter, there is a serving plate and 3 possible items to add to that plate. Our options are: cheese, fruit, and fig jam.
Once the platter matches the customer’s order, tap the platter to serve it to the requesting customer.
On the left side of the left-most counter is our collection of syrups and fruits for the restaurant’s mocktails. Tapping on a mocktail will serve it to a customer, and then the shaker will automatically get to work mixing up another drink to replace the served one.
Since there is only one platter for creating a cheese plate, this area of the kitchen can get busy really fast. Sometimes 4 customers at the counter will all want some variation on the cheese plate. When this happens, the best thing to do is focus on one customer at a time, starting with the one with the lowest happiness bar. Quickly tap the ingredients they want, then tap the platter to serve the cheese plate. Then you can move on to the next most-urgent customer and keep working your way down the line until all 4 have been served the correct type of cheese plate.