Escoffier: talks about 11 characters, talked about by 8 characters. In the story, Escoffier has a “Defined relationship” with Xiangling, Furina, Navia and 1 others. Every tie comes with the original line from the game, and the voice lines play right on the page.
- XianglingAbout Xiangling
There is a saying in Liyue: "Beyond every mountain lies a higher mountain." But, when it comes to Xiangling and me, it feels more like... I was holed up in a cave and she dragged me into a new world. She uses techniques I've never heard of and chooses ingredients I could never anticipate. Her dishes seem to redefine what I thought was possible — you can't even analyze them within the framework of classical Fontainian cooking. Meeting her has convinced me that staying cooped up in my kitchen isn't the answer — I need to go out and explore what other nations have to offer!
- LynetteAbout Lynette
You might not know this, but Lynette is actually a member of our Dessert Tea Party. She and her brother were frequent performers at Hotel Debord, so we saw each other quite a bit. In the beginning, she seemed distant and cold, but once I worked up the courage to invite her to the tea party, I realized that her emotions are as rich and varied as a plate of Rainbow Macarons... When she likes a particular dessert, her ears flutter back and forth. And, if she doesn't like it, her tail droops down, hehe... Wait! Don't tell me my tail does that too...
- WriothesleyAbout Wriothesley
His Grace is polite and steadfast — a true old-school gentleman at heart. Still, eating the food at the Coupon Cafeteria... Now that was a cruel and unusual punishment indeed.
- CharlotteAbout Charlotte
As a professional reporter with impeccable writing skills, Charlotte has a lot of clout in the culinary world. Her flavor descriptions are so detailed and her photography skills are unmatched. She can whip up a food editorial in the blink of an eye. If I have a new dish that I want to advertise, inviting Charlotte to try it out is never a bad idea.
- FurinaAbout Furina: First Meeting
Early in my career, I worked at a small restaurant in the Vasari Passage. One day, entirely out of the blue, Lady Furina decided to dine at our restaurant after a performance. As I was scrambling around the back, a customer asked to meet the head chef. So, I rushed out to their table, knife still in hand, and completely froze... Because there I was, standing face-to-face with Lady Furina of all people. I knew I had to make something special, and it was like my instincts took over — I came up with a "Lily sugar-glazed opera cake," and Lady Furina actually liked it and said she would remember me. I barely slept a wink that night, and the very next day, there was a position waiting for me at the Palais Mermonia...
- FurinaAbout Furina: Current Situation
After that, Lady Furina gave me the title of "Patissiere Supreme," and said, when it comes to confections, I was worth a whole army of patissiers. That gave me a lot to live up to, so I shut myself away to hone my craft. And, well, it seems like I missed a lot of important events in the meantime. Lady Furina doesn't even live in the Palais Mermonia anymore... I don't really understand what happened, but I do know this — Lady Furina will always be the most important benefactor of my life. She only has to say the word, and I would go work as her personal chef in an instant — no compensation necessary!
- NaviaAbout Navia
My parents took me to the Hotel Debord for the first time on my fifth birthday. I remember — I found this hat on the ground. It was beautiful and carried the intense, warm aroma of roses. Following that scent, I was able to find the owner, and well... That scent is Navia to a tee — so warm and sweet, and after all these years, not a thing has changed. I invite her over for afternoon tea whenever I have the chance. Every second we spend together is pure delight... Except for the fact that she's still a "the sweeter the dessert, the better" kind of person... But, oh well. You have to pick your battles. And, anyway, taste is personal, I guess...
- ArlecchinoAbout The Knave
I've only ever seen her from a distance, and one time at that, but I will never forget it. For a while, I cooked as if she was going to taste every dish. I mean, imagine the consequences of disappointing someone like that... Talk about motivation. It was a great scare tactic for my apprentices as well. All it took was a, "you think you can serve this to Ms. Arlecchino and live to tell the tale?" It's weird, though... Navia seems to think she's not as terrifying as she looks... But I don't know.
- SigewinneAbout Sigewinne
The Head Nurse, huh... Well, um... She's a lovely person, of course. It's just... her sense of taste is, in a word, unique.... Which I completely understand and respect. I've tried my best to explore flavor through her perspective. But, my biggest takeaway was that she could star in an assassin film. Seriously, try her milkshakes sometime — absolutely deadly...
- EmilieAbout Emilie
Did you know that food-inspired scent formulation is a popular field in perfumery? Miss Emilie has helped me learn a lot about extracting fragrances and aromas. I feel like I have a whole new appreciation for the dynamic between smell and taste. I hope I can use it to my advantage one day and use fragrance to unlock a whole new sensory experience. As for Miss Emilie, it's just really nice to have someone who appreciates a scientific approach...
- VaresaAbout Varesa
Oh, Varesa? The fruit from her orchard is amazing. Biting into one is like being transported to a lazy summer's day. She could charge me an extra twenty percent, and it would still be worth it! So, I always treat her to a meal after every purchase. Her appetite is astonishing. It may look like she scarfs it all down in one bite, but if you actually talk to her about the food, it's obvious she appreciates the subtle details. In other words, she has the appetite and palate to back it up — I love serving food to people like that!
- Traveler & PaimonAbout Us: Principles of Innovation
As some ingredients start to spoil, others are just beginning to sprout... That's pretty much a metaphor for cooking as a whole — it's always evolving. Classic recipes are valuable, but that doesn't mean we should be confined to that era. Of course, innovation needs to be thoughtful, otherwise you might end up with abominations like "Lavender Melon Cream Macaroni" or "Jueyun Chili-Infused Earl Grey Tea"... At the very least, you need to know where to draw the line!
- Traveler & PaimonAbout Us: Right to Critique
A chef should strive to give their customer the best experience, but when it comes to critique, the customer isn't always right. Some people are born with a less refined sense of taste. Others don't care about the subtleties of a dish, much less the intricate combination of presentation, smell, and taste. You, on the other hand, are a special case. You're detailed, perceptive, well-traveled, and someone who has dined with the Archons themselves. As such, only you have the right to critique all aspects of my work. If you think there's something off with one of my dishes, just let me know — I won't take offense.
- XianglingAbout Escoffier
Oh! You mean that chef from Fontaine, right? She's great! I got to try a bunch of her new dishes the other day. They were all so... what's the word... precise! It was like she took all the flavors and ingredients in her dishes and transformed them into art! I was amazed at how meticulous everything was — every measurement, every technique executed to perfection! I kinda want Shenhe to ask Aunty Xianyun to make me a precision cooking machine of my own, so I can try out Escoffier's style of cooking!
- LynetteAbout Escoffier
Hmm... I saw her tail wagging today. Must mean the new confection she came up with is a keeper. I'm looking forward trying it at the next tea party.
- CharlotteAbout Escoffier
I've tried so many amazing dishes thanks to her! Between her work, the other chefs at her Hotel, and her apprentices, I can almost call myself a food critic at this point. I feel a little bad, getting to eat the finest food in Fontaine for free... But, I'm not complaining, either!
- FurinaAbout Escoffier
Oh? You've met my Patissiere Supreme? Thanks to Escoffier, I used to have my pick of delectable confections, even beyond Gateau Debord. Unfortunately, after everything that happened, I can no longer afford what the Palais Mermonia was paying her. Hm? Oh, don't worry, we're still in touch. I like to send her homemade dishes of my own. I even invented a new one not too long ago — "Harra Fruit Fish Jelly Macaroni"... Sounds good, right? I'll make it for you sometime.
- NaviaAbout Escoffier
My good friend Escoffier is finally out and about again... It's about time. Shutting herself away like that, all to try and surpass her own magnum opus, Gateau Debord. It's a wonder she can even stand the sunlight after all that time inside. You know what? We should all go for a picnic sometime! I'll make sure to bring her a pair of sunglasses and a parasol. Believe me, you're in for a treat! With Escoffier, even the simplest of outings feel like fine dining!
- SigewinneAbout Escoffier
Miss Escoffier wasn't in the Fortress long, but she was a delightful presence! Whenever I made her a beverage, she would get so serious, taking these small, careful sips, it took her forever to finish! And then, she would go into a bunch of detail about the flavor profile... A lot of it went over my head, but the way her face would contort in response to the flavor was so cute! I should send her some milkshakes for old time's sake!
- EmilieAbout Escoffier
Miss Escoffier is a diligent and studious chef. Normally, dry lectures about perfumery would put someone to sleep, but not her. On top of that, her mind is so quick — she can recognize subtle links between pieces of information and can instantly put her knowledge into practice. Some people think she was blessed with a natural culinary gift. But, I believe the secret to her success is self-evident.
- VaresaAbout Escoffier
Miss Escoffier has really strict standards... Every time her restaurant places a bulk order for my fruit, she picks out a few for... what's it called... yeah, "sample analysis." If the sweetness or flavor is even slightly off, she rejects the whole batch... But then again, her cooking? Out of this world. Sooo delicious... Hehehe... If only I could eat it every day! I guess I'd probably have to be a god to afford that.