安得烈/Andre

出生于法国西南部，是一位名厨。美食的差距并不是在噱头上的其他花哨，也许仅仅只是在简单的细节上更加精益求精。据二郎店中的资深学徒介绍，寿司的米被认为是冷的，但实际上应该和人的体温保持一致，米要用非常重的压力煮出来才能可口。“每种食材都有最美味的理想时刻，要把握得恰到好处。”学徒阶段是艰苦的，从入行到出师投入的是至 少数十年的光阴。“虾子和章鱼的处理都要花更长的时间——章鱼需要手工按摩，使肉质更加细腻鲜美，而不是像橡胶一样的口感。”

Born in southwestern France, he is a famous chef.The difference in food is not the other fancy on the gimmick, perhaps just to be more refined in simple details.According to a senior apprentice in the Erlang store, the rice of the sushi is considered cold, but in fact it should be consistent with the body temperature of the person, and the rice should be cooked with very heavy pressure to be delicious.