#can't believe we didn't get a frame of Victor and Mr Mills together in the anime...

[cheri-translates]

[CN] Victor’s R&S - Paradise on Earth (Eng Translation)

🍒This R&S (“世间桃源”) will not be released in EN or any server as it’s one of the cancelled R&S which came with the Dream Heart Lake gacha event!🍒

This is a full translation, so it’s highly recommended that you follow along with the narrator (i.e. our beloved Mr Mills) :> 

Summary: This is Victor’s paradise on earth. It has delicacies, good wine, and stories. 

Cancelled Victor R&S:

> flashback 

> six out of seventeen 

> so-called disparity

[ Chapter 1 ]

People of my generation believe in fate.

Whether I was led into the restaurant by the fragrance of wine while passing by along the street, or meeting the manager of Souvenir and becoming a part of it - these were likely destined to happen. 

After retiring, I would frequently carry a set of keys with me and head out for a stroll. Sometimes, I’d look at what’s new in the shopping mall, and sometimes I’d do so purely because the weather was good - perhaps I was someone who just couldn’t remain idle. 

It was also because of this reason that I walked into Souvenir that day. At first, I was enticed by the fragrance of wine; afterwards, it was because of my surprise towards the manager’s capriciousness.

Finally, it was because of the culmination of years of experience that I could remain here.

At this age, I never expected to meet a friend with such an interesting personality that gelled with mine despite our age differences. 

I still remember when I walked in back then, following the fragrance of wine. I had even questioned if the restaurant was open to begin with. The entire restaurant was empty, and a man stood in the half-exposed kitchen, buried in work, looking as though he had just got a footing in life. Apart from the sound of wine being poured, the only things that could be heard in the empty area were my own footsteps. There were even echoes resounding because of the space.

Usually, I would turn around and leave if the staff didn’t attend to me, preventing me from embarrassing myself. However, on that day, such a thought didn’t cross my mind: Since I had already followed the scent of wine, I wouldn’t be satisfied until I enquired about it.

Hence, even to this day, I can still remember the first words I said to the manager.

-

[ Chapter 2 ]

Back then, I asked him this:

“Mister, how much is the wine?”

His answer naturally left a deep impression on me:

“An exorbitant price.”

He didn’t even lift his head when he said this, and his act of sealing the bottle didn't cease. If it were somebody else, they could have gotten angry in response to his arrogant attitude - it’s human nature.

However, I found this young man very interesting. If I were to put it in the popular lingo, I’d say that I saw the aura of an “artisan” in him. As such, I smiled and continued with another question: 

“In that case, what is the asking price for this exorbitance?”

Hearing this, the man finally lifted up his head from his work. 

He looked even younger than I imagined. His features were defined and regular. His expressionless face looked majestic and proud.

As compared to a restaurant, he’s more suited for politics or in the business world - Such an impression was evoked the moment one laid eyes on him, especially since he was wearing a well-fitted suit underneath his apron that day.

“That will depend...” after a short pause, the young manager changed his term of address, “it will depend on your worth.”

[Note] This part doesn’t translate well to English, but Victor basically  starts off by addressing Mr Mills as “你” (which is used when talking to peers/someone younger), then changes it to “您” (used when talking to an elder/someone you respected). Both mean “you”, but they are of different formality :>

Even though he used a more respectful term of address, his face still lacked the signature smile frequently seen on service staff. The contrast of the young man piqued my interest, and a certain gut feeling surfaced - getting to know him wouldn’t be a bad thing.

And because of this gut feeling, I made a decision I never, ever regretted. 

-

[ Chapter 3 ]

After working here for half a year, I still couldn’t make sense of the way this business was run. The opening hours depended on the boss’ mood. The “daily menu” depended on the ingredients that day, and the contents on the bill were plucked from the air.

When customers walk in, there was a 50% chance that they would get chased out, a 30% chance that the bill would leave them unpleased, and out of the remaining 20%, only 10% would become returning guests - and this percentage wasn’t guaranteed either.  

I was uncertain if it was a coincidence or an inevitability, but out of the recurring customers, most of them were celebrities from various industries. Some looked familiar, especially that well-received celebrity who appeared frequently on television. Some of them I didn’t recognise.

What differed from my imagination was that the manager didn’t concern himself with celebrities like in other businesses. In contrast, he disliked those who came simply because they were celebrities... hmm, how should I put it? Those kinds of people who came here to take pictures more than to partake in delicacies. Because of this, he specially imposed a “no photography equipment allowed” rule. 

I talked to the boss about this before. 

“The ladies just wanted to record beautiful things in life - it shouldn’t count as breaking the rules, right?”

At that time, this was what the manager said while he was busy in the kitchen:

“They can go elsewhere to record the ‘beautiful things in life’. Souvenir doesn’t need their meagre contributions.”

When he spoke, the manager didn’t have a look of unhappiness or disdain. What I heard was him purely stating a truth, but I knew that in his heart, he didn’t like those customers. If such customers came to the door, he would rather close his restaurant. 

“But, Manager, you also take pictures sometimes.”

Exactly because I had a sufficient understanding of the manager, I knew clearly that he wouldn’t lose his temper. This was why I’d take a risk sometimes - either challenging his authority as the manager, or deliberately putting him on the spot in the capacity of an elder. I just couldn’t help wanting to know what went through the mind of this young man, who was riddled with contradictions.

For someone my age, it was largely me being overly curious.

“...I take photos for the purposes of creating new dishes and adjusting the taste. As customers, all they need to do is eat.” The manager had always been taciturn, but his mind moved incredibly quickly. This is one point of him that I admired a lot. 

Our interactions were mostly intended for exploring different approaches, so there were always circumstances where we would dispute or disagree.

“Honestly speaking, I also think the dishes are presented very well, so I can understand their feelings.” Most of the dishes in Souvenir have a certain optimal period when they are best tasting - that’s what the manager was most upset about. “If they eat immediately after taking photos, it shouldn't affect the tasting experience, right?”

“Real customers... cough.” As though he thought about something funny, the manager released a dry cough to conceal his sudden laughter. “Will feel regret after finishing their food, because they realise that they haven’t taken a picture. I hope Souvenir can leave behind such happy regret.”

Now that I think about it, it’s probably because we always uphold the same standard for delicacies, that the manager employed me.

After all, whether before or after I came, I never saw hiring notices pasted in the restaurant.

-

[ Chapter 4 ]

After working here for two years, I still couldn’t make sense of the way this business was run. However, the good thing was that I had become completely used to it.

Whether it was the way the manager and I interacted, or the circumstances of work - even though I was a service staff, the scope of my work was mostly that of an assistant. After all, the restaurant had very little business.

It was probably because the boss did whatever he wanted. No matter how good his cooking was, the business of the restaurant remained subpar, and it was a good thing he wasn’t concerned about the accounts. Whenever I gave him quarterly reports of the deficit accounts, he always looked well aware of the situation. 

He would occasionally nod his head as a sign of acknowledgement. Sometimes, he would divert the topic to a new dish, and he would sometimes talk about an even more complex issue. For example, the definition of “winning and losing”, and what it meant to have an objective.

Whenever we talk about these matters, he would never put himself on a pedestal as a manager. No, it’s more like, when there are no customers around, he is never like a boss - or a big chef who is passionate about delicacies, or a modest member from the younger generation.

“This is what I think about the matter. I would like to hear your opinion.” When he said this, he furrowed his brows slightly out of habit, his gaze sincere and persistent. 

I understand that one’s opinions tend to be one-sided and flawed, but I was still happy to have a member of the younger generation listen to what I had to say.

If I didn’t happen to hear the manager picking up a work-related call, I would have almost ignored his “other side” completely.

In those two years, I had only witnessed him answering a call in Souvenir once. Before, he would always set his phone on airplane mode at the door of the restaurant. But that time, it was probably a work call he had no choice but to answer.

Although I just happened to hear the contents of his conversation, the spacious and empty room had the tendency to amplify the volume of a person’s voice. Moreover, from his tone, this call probably didn't bring with it good news. 

I turned up the faucet, hoping the sound of running water would drown out the conversation floating from the neighbouring room. 

The voice sounded stern and cold, and in keeping with the first impression he gives others. But...

It wasn’t the young man I was familiar with. 

-

[ Chapter 5 ]

The manager I was used to was someone who would hum while peeling off the shells of prawns, would be in daze as he stared at the dessert in the oven as it gradually took shape, and would open a bottle of fine wine when there’s no business in the restaurant to attend to, and share a meal while chatting with me. 

However...

Just as the manager had never asked about my family, I was not overly curious about his “other side” or even more sides of him, unless he brought it up himself. It was comparable to how took over the task of washing the dishes from me after taking the call. 

“Mr Mills... sorry, I brought my work matters into the restaurant.”

In response to his sudden apology, I couldn’t react at all--

It wasn’t because of the age difference. The manager had never made such a guarantee to me, nor was there any contract or agreement written in black and white that there was such a rule. 

Although he said that he didn’t care about the restaurant’s performance, I could vaguely hazard a guess. But that was the first time I realised: This young man... perhaps he’s giving himself too much stress. 

“Manager, you were suddenly so stern... I even thought I was going to get fired.” I laughed, trying to lighten the mood, reconcile my own emotions, and cushion the following words. 

“If I get fired at this age, when the time comes and I meet my wife, she’d definitely laugh at me.”

That was the first time I brought up my own family. On that day, I saw the rare emotion called “curiosity” in the manager’s eyes. That night after work, the manager gave me a bottle of wine, and it had a packaging that I recognised.

“Does this mean... I have to sign on for another three years?” I cracked a joke, asking the manager how much this bottle of wine was “worth”.

But this young man, thirty years younger than I, had no intention of making a joke. He shook his head and told me seriously:

“Good wine accompanies good dishes. Even when alone, you have to live well.”

He said that this was not remuneration, but a suggestion.

This bottle of wine could be considered a quarterly award.

-

As of today, the three year contract has been fulfilled.

The last time I used that bottle of wine to ask a question, it wasn’t simply a joke.

As long as my body allows for it, I hope to welcome the next three years, and the three years after that...

Just like the name of the restaurant, every moment here is a souvenir worth cherishing.

Paradise on earth is not much.

To me, it’s like that.

-

-

Other cancelled R&S: here

Lucien’s cancelled R&S (by other user): here