Sesame Green Bean Garlic

You Liangchen was busy at the bar, unable to stop for a moment.Some guests didn't know what wine to drink, so You Liangchen had to go over to offer advice.

Qiu Xinzhi was about to help You Liangchen when the next dish came.This is a clear soup. Kumquats, peaches, hawthorns, etc. are soaked in the sweet soup, and the color is very beautiful.There is no special thought or skill in this soup, but the sweetness and thickness of the soup are just right, the entrance is clear and smooth, and the candied fruit is sour and sweet. After eating, it can calm the stimulation of the appetizer and serve as a bridge for the next dish.

Qiu Xinzhi is allergic to citrus, so he didn't take a sip of the soup.

After a while, a middle-aged man in a suit came to their table and asked, "Sir, this soup doesn't suit your taste? Do you want to make another one for you?"

Qiu Xinzhi recognized him as the new restaurant manager.Qiu Xinzhi had a preconceived dislike for him, and he was in front of Chen Yihang, so he wanted to take the opportunity to make things difficult for him.

Qiu Xinzhi frowned: "I'm allergic to citrus foods. I clearly told you when I made the reservation. Why did you give me this?" He didn't have any reservations, but he just bullied Lin Feng and didn't know the situation.He has been in the restaurant for a long time, and everyone knows that he is allergic, and they are usually very careful about what he eats and drinks, especially Huo Zian and Chen Langxin, who will confirm everything from seasonings to flavored wines before using them.This time because there were too many diners, I didn't take care of him specially.

Qiu Xinzhi didn't care about this, but it's been a long time since he was able to do his best in the restaurant, and he was a little itchy. He couldn't bully Yu Liangchen, so why should he be polite to the new manager?

Lin Feng quickly comforted him: "Ah, it's because there was a communication problem between the front desk and the waiter. I'm really sorry, let me change you to another soup."

Qiu Xinzhi refused to let go: "I didn't know there were kumquats until I tasted them, and your waiter didn't remind you first, what if you have allergies?"

Lin Feng secretly scolded "rogue", citrus allergies are not common, how could the waiter remind each customer?He also secretly blamed You Liangchen for the messy management of the previous reservations, which is why such mistakes occurred.

"Sorry!" Lin Feng apologized again.

Qiu Xinzhi said "hmm" and stopped talking.He has a lot of experience playing this kind of villain, so he knows not to be too playful.

Then came the next soup.On top of the golden pumpkin soup, there is a layer of crispy granules with a strong aroma.Qiu Xinzhi stopped Lin Feng again and asked, "What's in this soup?"

Lin Feng was taken aback for a moment, he was busy making relationships these two days, and he didn't know anything about the food in the restaurant.So he smiled and said, "Wait a moment, I will ask the waiter to give you an answer."

Qiu Xinzhi grasped his weakness, and said dissatisfiedly: "It's fine if you didn't know about my allergies before, but now you know, why don't you explain it to me when the food is served?"

Lin Feng was speechless, this was indeed a mistake at work.He was not yet familiar with the operation of the restaurant, and felt that Qiu Xinzhi was extremely annoying. He just wanted to get out quickly, but he didn't think of arranging follow-up services.When he was about to say a few words about the scene and get away with it, he suddenly found that Qiu Xinzhi's face was very familiar.He remembered that this person seemed to be the editor-in-chief of an authoritative magazine, and he had met at a dinner before.

Since the other party has a background, it will be very troublesome to offend.After Lin Feng thought about it, Liang Chen made a mistake, why did he have to take care of it himself?So he squeezed a smile: "Uh, I'm really sorry that I can't satisfy you. It's because our restaurant is not thoughtful enough. Today is a special holiday, and I will give you a bottle of red wine. Wait a moment, I will let the sommelier come over."

Before Qiu Xinzhi agreed, he ran to the bar.Seeing that You Liangchen was busy, Lin Feng first complained about the messy round of reservation work, and then ordered You Liangchen to deal with the troublesome guests.You Liangchen managed to understand what was going on, took the wine, and limped to Qiu Xinzhi's table.

Qiu Xinzhi stuck out his tongue secretly, thinking to himself, this time he played so much that he actually recruited You Liangchen.

Seeing that You Liangchen was having a hard time walking, he felt distressed, and said doglegly: "Does your foot hurt? Sit down quickly." He pulled out a chair for him, helped him to sit on the seat, and stood up by himself.

Chen Yihang couldn't sit still immediately, "Brother Qiu, sit in my seat." He originally watched Qiu Xinzhi make things difficult for the restaurant manager with the mood of watching a play, and inspected the service level of the restaurant by the way, who knew that the style of painting suddenly changed like this.

Qiu Xinzhi and You Liangchen said together: "Sit down, sit down!" The two customers were standing and the waiter was sitting. This was also a rare sight in the restaurant.Several tables of people looked over.

Chen Yihang felt awkward standing there, but finally sat down.Qiu Xinzhi was still standing, and You Liangchen didn't care, looked at his face left and right, and said, "I'm not allergic, you didn't drink that soup, did you?"

"Am I blind? Can you see such a big orange?" He thought that Yu Liangchen was about to scold him, and was waiting happily, but he didn't know that Yu Liangchen said softly: "I'm sorry, it was my mistake. Arrange the waiter to take care of your table, and I'm too busy to take care of it today. You can eat the following dishes, and there is a dessert with lemon zest, I told the kitchen to make something else for you."

After hearing this, Qiu Xinzhi's old face almost turned red.He knew that You Liangchen couldn't take care of him, and seeing Lin Feng's behavior, he understood that the relationship outside the restaurant had become complicated, and it would probably be extremely difficult for You Liangchen to mobilize the waiters.

For Huo Zian who used Lin Feng instead of someone recommended by him, Qiu Xinzhi was really upset, embarrassing Lin Feng somewhat to vent his anger; but there was another hidden reason, he saw that You Liangchen's road was not going well, so he still Working tirelessly for Huo Zian's restaurant, my heart is always sour.This kind of subtle emotion can't be explained to others, and all the anger is directed at Lin Feng's head.

Thinking of this, Qiu Xinzhi felt that he was really naive, and smiled wryly, "Thank you very much."

You Liangchen stood up, gave the seat back to Qiu Xinzhi, and said with a smile: "Why are you being polite, I'm not used to being polite."

Qiu Xinzhi said in his heart: "I'm not used to you being so easy-talking." But seeing You Liangchen opening champagne, he said: "The Dom Perignon from 98, the restaurant has the last bottle left."

Chen Yihang was surprised and said: "DomPerignon at the P2 level, it's so generous, it's more expensive than this meal, and it's earned this time."

You Liangchen smiled again: "When did Lao Qiu give money for the meal?" Turning to Qiu Xinzhi, he said, "This bottle was originally reserved for you. If Lin Feng's grandson doesn't say anything, I will give it later when the main course is served. You go. It has snowed heavily recently, and the wine supply is not available, and I don’t know when new supplies will be available.”

Qiu Xinzhi was so touched that he clasped his hands together and said, "Thank you, God, next time I will eat and drink honestly and never cause trouble!"

You Liangchen smiled, thinking that Qiu Xinzhi wouldn't be him if he didn't make trouble.You Liangchen didn't have time to talk to him, so he patted him on the shoulder and said, "Take it easy, both of you." He walked back to the bar alone.

Looking at You Liangchen's limping back, Qiu Xinzhi felt all kinds of feelings in his heart, and finally he could only swallow it into his body along with the cold wine.

The theme of pumpkin soup is "ginger", except that ginger juice is added during cooking, quinoa and sweet ginger crisp are sprinkled on the soup, served with dried persimmons and small bread made of walnuts.After drinking such a bowl of soup, the warmth penetrates into the body, and even the internal organs are warm.

Before serving the main course, the waiter brought out a snack: roasted sweet potatoes.When the burnt black skin is lifted off, the sweet potato inside seems to be melting, and it is filled with bright and bright sweet juice.After the familiar but unfamiliar appetizers, no one thought there was anything wrong with eating roasted sweet potatoes in a French restaurant. Some scooped them up with a spoon, and some simply held them in their hands with oiled paper, shouting for heat while eating. His lips were pitch-black, and he was extremely satisfied.

At this point in the meal, the guests are four or five points full.Several dishes were surprising and delicious, but the price of this meal was so high, and I didn't eat any expensive ingredients except white truffles, so I couldn't help but feel that I couldn't eat enough.Everyone began to look forward to the main course.

The first main course arrived.The theme is "noodles" and what comes up is a puff pastry and a handful of "noodles".After the crispy skin is cut open, the snow-white fish meat inside is revealed.Chen Yihang said: "This is an authentic French meal, wolf bass in puff pastry?"

"Huo Zian is not that honest," Qiu Xinzhi commented.In traditional dishes, this dish is extremely complicated. The fish is mashed and seasoned, then stuffed into a puff pastry folded more than 20 times with dough and butter, and finally the puff pastry is carved into the shape of a fish.But modern French cuisine has abandoned this time-consuming and labor-intensive dish, greatly reducing the amount of butter, removing redundant carvings, and paying more attention to the original taste of the ingredients.In front of their eyes, the golden puff pastry was neatly placed on the plate, and the grouper wrapped inside was tender and juicy, and the umami taste was completely sealed in the puff pastry.The sauce is not the traditional egg yolk white wine sauce, but a strong sauce made of mango, curry, and basil; the "noodles" next to it are crisp and tough, and they are pickled white radish and cut into long strips , and then stir in the crispy grouper skin.

The fish is delicious, the puff pastry is fragrant, and the sauce with Southeast Asian flavor is complex and rich, but it has the freshness of fruit, and the white radish noodles neutralize the greasy puff pastry.

This fish dish is very pleasing, and almost everyone has a CD, and they have higher expectations for the main course "coal" in the finale.This is the only dish that is not named after a food, and it is also the most confusing dish for everyone.Those who have consulted the menu when making a reservation know that there is steak in this meal, so the finale must be steak.But how will steak be associated with coal? Is it the live charcoal grill?

Sure enough, the waiter rolled out the black lumps.But this block is not for burning fire. The waiter picked up the serrated knife and cut the "coal block" directly, revealing the rose-red beef inside.The beef is wrapped in black garlic powder and edible charcoal powder, and put into the oven for four hours at low temperature and slow roasting.This top steak has been matured for two weeks to make the meat more tender. The slow roasting retains the juice and flavor of the beef. With the simple seasoning of black garlic, sea salt, and perilla powder, every bite is delicious to the taste buds.

This is the handiwork of male chefs. In the complex thoughts and exquisite presentation of French food, suddenly there is such a black and rough food, no matter the way of presentation or taste, it has a straightforward aggression sex.

The diners in the hall were all overwhelmed by the meaty and full-flavored steak. They silently ate the meat on the plate and thought, this is enough. No matter what you eat, you will not have such a hearty desire to be satisfied feeling.

The author has something to say:

After seeing such a meal, is anyone wondering what French food is, and how can everything be put in a French restaurant with a different arrangement?

I don't know either.I have seen the menus of many French restaurants, but they are actually quite mixed.The chefs in each place will make adjustments based on local ingredients and their own ideas.So let's talk about some basic laws of modern French cuisine.

The Christmas Eve dinner mentioned above summarizes some characteristics of modern French cuisine.

The basis of French cuisine is sauce. The sauce of traditional high-end French cuisine uses a lot of cream and dairy products. Now many chefs will make reforms by themselves, adding a lot of fruits and vegetables and local seasoning, and even some without sugar and salt. Generally, it is towards health Diet development.

High-end restaurants need innovation, locality and seasonality, so the ingredients and cooking methods will blend with the locality.The cuisines of Asia and South America are all influencing French cuisine.Especially Japan.

Abandon too deliberate and complicated plate arrangement, probably few people do it like carving patterns on puff pastry.Dry ice seems to be very popular, but it seems to be low recently.

The ingredients that used to be used as ingredients, such as vegetables and green onions, will one day turn around and become the main ingredients, but those expensive ingredients have become supporting roles.For example, as mentioned before, directly serve a roasted cauliflower, and the Noma restaurant "eating leaves" has been mentioned many times.Expensive ingredients are usually scarce and hard to preserve, and they have to be flown in, which is actually very unfriendly to the environment.

There is also "eat whole foods", that is, try not to waste leftovers.For the grouper mentioned above, the fish skin is sliced ​​for the taste, and the fish skin cannot be wasted, so it is made into grilled fish fillets and eaten together.

Having said all this, it seems like I am taking a health and environmental protection class... In fact, high-end restaurants mainly serve the middle class, and they have a lot of middle-class aesthetics and values.These are not static, the changes in society will be presented on the dining table first.

No time to write, continue tomorrow.