Sesame Green Bean Garlic

Every Saturday is the busiest time for the restaurant, because there are too many reservations, and there are usually two groups of guests for dinner.

This evening, Mr. Ke booked two tables, but there were a dozen people.This poses a huge problem for restaurants.If a group of more than a dozen people stops at one stop, most of the restaurant will be full. If you really give them a seat, what about other reservations?According to Yu Liangchen's intention, they were only given two tables, they couldn't fit in, so they sat in the yard!

Huo Zian thought more about it, "This hurt Ke Lao's face - he is the best face, even if you charge him double the money, it doesn't matter, not letting his friends in is no different from driving him away."

Chen Lang said with a cold heart: "These people still call themselves gourmets, don't you know that the kitchen prepares meals according to the number of reservations, this is his house, if you come a few more, let my mother mix some tofu!"

Huo Zi was relieved, "He might really think that way. By the way, please take out the cheese you have in the refrigerator later, make a cold food platter, and deal with it first."

"Bah, am I an old lady?" Chen Lang scolded with a smile, "Wei Guoen, cut the cheese!"

They couldn't come up with a better solution, and they couldn't let more than a dozen people jam in the restaurant, so they had to arrange three tables for them.

You Liangchen arranged Ke Lao in the coolest middle seat, and poured him his favorite bourbon whiskey before he could order food.Mr. Ke has visited many times, and they know his taste and habits very well.This is why Mr. Ke likes to invite friends to have dinner here. The configuration and standard of a high-end restaurant is as easy-going as a small restaurant at the door.

Holding the whiskey, he said to You Liangchen: "Brother, I'm really sorry today. A few friends who came back from abroad wanted to eat French food. They yelled in the group, but they all came. This table They are all old friends for many years, if you don’t take them with you, there will be a fight! I will cause trouble for you, please bear with me!”

Yu Liangchen: "By the way, isn't your friend Zian's friend? Tell me earlier, the kitchen can make a few more dishes for you to taste. It's just that the reservation is too full today, we don't have so much preparation in advance, the choice will... ..."

Mr. Ke interrupted him, waved his hand and said: "I know! It's no problem. I'm absolutely assured of Zi'an's craftsmanship. If you can't, go to the canteen to buy a few bags of instant noodles and lay down an egg. We can deal with it too." !"

You Liangchen smiled and thought, eat instant noodles?Think beautifully.Haimo taught him that in this kind of occasion, the most important thing for the host is whether the scene is good-looking, so he must give enough face, first, don't mention money, and second, don't save money, just slaughter it.

Without further ado, he opened two bottles of expensive red wine for them.

With the addition of this big table, the rhythm of the restaurant was suddenly disrupted.Huo Zian adjusted the kitchen, pulled You Liangchen aside, and said, "Thank you for your hard work in the outfield. Adapt to the situation, huh?"

You Liangchen nodded, and while no one was paying attention, he touched Zian's face: "Don't worry."

Walking from Liangchen to the dining room, seeing Mr. Ke chatting happily at the table, and having a few more drinks, I'm afraid there will be a scene.He dimmed the lights slightly, lit candles on the table, and played soothing music, somewhat controlling the environment in a relatively quiet atmosphere so as not to disturb other guests.

However, problems soon arose.They lost one table. It was a fluke at first. The streets were very congested on weekends, and guests came late and arrived early. If the rhythm is controlled, maybe a table can be allocated between the two games.But today's customers were exceptionally punctual, and the restaurant was full before long.

The guest at the last table was a man in his late fifties, with neatly combed gray hair, wearing a casual striped shirt, a belt watch and leather shoes that showed good taste and quality.When he stepped through the glass door in a leisurely manner, he found that there was no empty table.

You Liangchen greeted him, "Hello."

"I have an appointment for seven o'clock. I am very sorry that my companion is not well enough to come and I am alone."

"No problem, Mr. Bian." You Liangchen breathed a sigh of relief, and it would be easier to handle it alone: ​​"We are all ready. But today there is a table of guests having dinner in the lobby, it will be noisy. If you are alone, how about I Arranging a chef's table for you?"

"Chef's table?" He is an old gourmet with rich experience, and he can guess what's going on just by looking at the situation inside.However, he wanted to eat this meal, and he was also interested in the chef's table, because this way he could meet Huo Zian directly.

"Okay," he agreed, and walked into the kitchen led by You Liangchen.

The kitchen was smaller than he thought, and the dining table was a stainless-steel countertop, on which napkins, flowers, glasses and menus were meticulously arranged.He's been to chef's tables in fancy restaurants, and this one has an exceptionally small kitchen, so the chefs are busy all around them, up to their elbows.Although the western food kitchen is not as violent as the Chinese food kitchen, it is also full of various smells and cooking sounds.Such an experience was a first for him.

He recognized Huo Zian immediately.Huo Zian also came over to say hello immediately, and poured water for him himself: "Mr. Bian, I am Huo Zian, the chef here." He briefly introduced himself.

"I know," Mr. Bian said with a smile, "he is the most popular French chef in Beijing now, and everyone who often goes out to eat probably knows it."

Huo Zian felt embarrassed.Mr. Bian's seat was taken by someone else, and in the end it was the responsibility of the restaurant, so Huo Zian thought it necessary to take extra care of Mr. Bian. He gave You Liangchen a wink and asked him to concentrate on serving Mr. Ke's table. Edge is served by him personally.

After all, Mr. Ke’s meals are mainly parties, so he asked Oji and Wei Guoen to prepare them a large plate of beef, seafood and cheese, which are lively and drinkable food, while Mr. Bian’s plate was arranged by Zian, but he had to Much finer: small puff pastry shells filled with chicken mushrooms, water chestnuts and apple smoked cheese sauce; mashed potatoes and paprika tossed into thin fries wrapped around tender langoustine; A small inverted pumpkin tart, the outer crust is actually baked pumpkin puree, and the inner "filling" is crispy scallion oil caviar.

Huo Zian chatted with Mr. Bian while cooking.Mr. Bian didn't ask many questions about cooking and ingredients, but he was very interested in Huo Zian's experience.Gradually, Zi'an also became curious about the guests.His dress and demeanor are really not common among middle-aged and elderly people in Beijing. Chinese old people are not very good at eating in high-end restaurants alone.Moreover, he has a wide range of knowledge and has stayed in many places in Europe and America.

Zian also had an inexplicable sense of intimacy with him.When serving the lobster, Zian couldn't help asking, "Have we met before?"

Mr. Bian was stunned for a moment, then smiled and said, "I ate the food you cooked in Shanghai, you probably don't remember much."

"Oh," Zi'an thought, this is not surprising, he has seen too many guests, if Mr. Bian hadn't eaten alone, he probably wouldn't have paid special attention to it, let alone remembered it.

After finishing the staple food, Huo Zian asked while putting away the plate, "How is the food, does it suit your taste?"

Mr. Bian paused, and asked back, "Chef Huo, is your concept of food becoming clearer or vaguer?"

Suddenly being asked such a big question, Huo Zian stopped his hands and was stunned.After a while, he said to Mr. Bian: "These days...in fact, it's getting more and more unclear." Although admitting that this frustrates him, he doesn't want to be eloquent to Mr. Bian.

Mr. Bian smiled: "That's true. Compared with what I eat in Shanghai, I can feel that you are shaking. Your molecular steamed buns are not on the menu anymore?"

Huo Zian added more wine to Mr. Bian, and said, "I won't make it for now, but I still need buns." He took out buns from the steamer, put them on a blue glass bowl, served with grapefruit vinegar and ginger flavored ice cream.

"Two days ago, the lotus blossoms bloomed. You can try the steamed buns made with lotus leaves." The emerald green buns were placed on the lotus leaves, trembling slightly, piercing the skin, exposing the juice inside, and the rich aroma rose to the surface. It looks like French puff pastry onion soup.

The stuffing contains pork, lotus seeds, and buckwheat rice, and it is served with a firm bun skin made of lotus leaf juice and wheatgrass juice. The taste is complex and balanced, and the sweetness in the aftertaste is very long-lasting.Mr. Bian scooped up a piece of crispy and plump food, and asked, "This is... offal?"

"Well, it's fried sausage."

"Ah!" Mr. Bian was surprised, "Fat intestines, haha, you should really eat offal in Beijing."

"Yeah, it's been raining a lot recently, and the temperature has dropped by more than ten degrees. Without the smell of meat and fat, I feel that life is difficult," Huo Zian said with a smile: "It makes sense for Beijingers to love offal and pasta. So they I don’t like Molecular Xiaolongbao very much, I have no food in my stomach after eating it.”

Mr. Bian smiled and expressed his understanding.He ate all the buns, and slowly said: "The buns are delicious. However, I used to eat your molecular steamed buns, and I can understand the idea you want to express, your thinking about eating itself, but today's buns , because the lotus blooms and the weather is cold?"

Huo Zian was speechless, and couldn't help being a little embarrassed.He said honestly, "That's right, I didn't think too much about it."

Mr. Bian laughed again: "This is the change I feel...it's not a bad thing."

Huo Zian sat opposite him, and asked a little confused: "Is it really a bad thing?"

"You have traveled to many places. Although many chefs will go to other cities to practice, but you have traveled to many places, and it is very hard." There is some kindness in these words.

Huo Zian became more and more confused, and said noncommittally: "I have been running around all the time, and it has been nearly half a year since I came to Beijing."

Mr. Bian said: "If people are often in unfamiliar environments, they will unconsciously magnify themselves, become the center, and become the standard for measuring everything. For example, people who have just lived abroad are especially reluctant to hear others criticize their motherland, or put The food in my hometown is considered the best food in the world. After a long time, I will gradually realize that my own experiences, feelings, hobbies, and values ​​are not so important to others. What do you think, what do you want to express? It doesn’t matter to the person who eats, or he just wants to eat a pork bun on a rainy day.”

Huo Zian shook his head, "But many people can make delicious pork buns very well. What's the difference if I make it or someone else makes it?"

"Yes. The difference is, I didn't meet other people who are good at making buns. I met you, sat at your table, and then you thought it would be comfortable for me to eat a bun in this weather and season. This is Your kindness to me. I feel very comfortable and have received your kindness, thank you very much."

Huo Zian smiled, "It's my job to make you eat well. Thank you for your evaluation of me. I've been in a mess recently, and your words really comforted me."

Mr. Bian took a sip of his wine, lowered his voice and said, "It's nothing, this is what I should do..."

"Huh? What to do?"

But Mr. Bian didn't take this issue anymore, and said with a smile: "I can only eat, but I don't know how to cook. I don't know how much water to put in cooking. I hope it won't bother you. Um... your restaurant There are indeed some problems, the wine list is not rich enough, the reservation error..."

Huo Zian quickly apologized: "I'm sorry, we made a mistake today."

"Oh, but I can sit here and enjoy Chef Huo's service, I have nothing to complain about. I will come back to eat in a few days, I hope you have figured it out and there is no more confusion."

The author has something to say:

The chef's table (cheftable) is where the chef makes food in front of him. You can watch the production process, tease the chef, eat the food with the best temperature and ask for it.The bar counter for Japanese food is a typical cheftable. Western food is usually set in the kitchen. For Chinese food, do food stalls count?Master, add some chili and garlic...

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There are so few comments recently, have you stopped reading it: (Still waiting for the end? I originally wanted to finish writing before the summer vacation, but the rhythm was not controlled well, and it is estimated that it will be delayed until the end of August.