From Flower Vase to Film Emperor in Hollywood

The engine vibrated softly, and the car sped away.

However, turning back, the vast crowd densely packed the entire street, giving the illusion that half of New York had gathered here. As the car moved further away, the surging crowd became more magnificent and imposing, with the impact actually continuing to rise.

So, this is the power of Hollywood?

After a wave of shock, Nora finally came back to her senses. Only then did she realize that, okay, Anson was fine, but why was Lucas also so calm?

Anson looked slightly helpless, "Mom..."

Nora patted Anson's arm, "I know you're going to start working on the film crew next, and you need time to read the script, not go to parties."

"But, it's okay for us to have a small dinner together to celebrate, right?"

"It's a pity that your father is still in Los Angeles and can't make it, but the three of us are enough. Your father isn't important, we are the Woods."

Charles - Wood: ? ? ?

"Lucas, where did you make the reservation?"

Lucas, "Chef Keller."

Nora, "Oh, Thomas, not bad, you really have good taste."

In New York, there are countless top restaurants, with different price points, different levels, and different styles. There are aristocratic restaurants targeting the middle class, secret restaurants focusing on private service, and themed restaurants offering special services, and so on. Choosing a restaurant is an art in itself.

For most people, five-star hotels and Michelin three-star restaurants with "clearly marked prices" often signify top-tier quality. Popular restaurants that require reservations six months or even a year in advance often signify prestige—

This is a fact.

However, true connoisseurs know some of their own secret restaurants, far from the public eye. Ordinary people may not even know of these restaurants' existence without connections, let alone enter them.

The Wood couple hasn't reached that level yet; their foundation and capital are still insufficient.

But thanks to the nature of their work, they are able to move among the top elite, and over time, they have slowly pushed open the door to this mysterious world.

Thomas Keller, a French chef working in New York, whose French restaurant "Per Se" in Hell's Kitchen is not listed in any guide or ranking, but has made a name for itself among the elite with its French cuisine incorporating Southern American flavors.

Most importantly, privacy protection is excellent at "Per Se." The restaurant provides separate rooms for each group of guests, ensuring that customers can enjoy the food undisturbed and engage in confidential conversations. In New York, where every inch of land is precious, this service is rare.

Rumor has it that the capital behind Thomas Keller comes from a real estate tycoon who loves food—a wealthy man who owns his own building in New York.

But true insiders know that the real estate tycoon is too high-profile and can't keep a low profile at all. A restaurant like "Per Se" simply doesn't suit his personality and taste; the real backer behind Thomas Keller comes from Boston, a media mogul.

Of course, the food is still the main focus.

So, when people mention this restaurant, they often refer to the chef's name rather than the restaurant's name, just like referring to a movie by its director.

"Luca, are you serious..."

In the restaurant's private room, dominated by red, white, and blue, Anson sat down with a helpless expression.

"I just got back from France, and you chose a French restaurant?"

Lucas looked calm, "You know New York, it's full of French restaurants. If you're eager to find a high-end British restaurant, it won't be so easy."

Anson, "Does Britain have high-end cuisine?"

Lucas, "See, that's my point."

The most fatal blows are often unintentional.

The relationship between the United States and France has always been subtle. The United States admires France, including its language, literature, film, painting, etc. France often represents heritage and quality; however, France despises the United States, whose assembly-line fast food culture is filled with the stench of money. This relationship also penetrates into daily life.

Of course, this also includes cuisine.

In New York, a small area has over six thousand French restaurants—slightly fewer than Italian restaurants, mainly because Italian family restaurants or pizza restaurants rely on quantity to win. From haute cuisine to home cooking, from professional cuisine to fusion cuisine, everything is available.

People often joke that if a man in America can speak French, he has already conquered half the women.

This is a joke, but it also represents some truth.

A smile appeared in Nora's eyes, "This isn't authentic French cuisine. Obviously, it can't compare to authentic French food; but luckily, what you tasted on the Côte d'Azur wasn't authentic French food either. This combines the style of Southern American cuisine, which should also be a challenge."

Anson shook his head slightly. In just a short sentence, Parisians despised the Southern cuisine represented by Marseille, and the French despised American cuisine. It's all swept away lightly. Isn't that too busy?

"Mom, relax, relax, we're not at a roast session right now," Anson tried to defuse the situation.

Nora looked serious, "I'm not roasting."

Knock knock.

There was a knock on the door—

If the waiter just left the menu and wine list and came to ask about drink choices now, wouldn't it be too rushed?

The three exchanged a glance, and finally Lucas raised his voice and said, "Come in."

The door opened, and a middle-aged man in his forties appeared, wearing a professional chef's uniform, but without a chef's hat, his hair neatly combed, with a smile on his face, and the unique dashing charm of the French.

"Good evening, ladies and gentlemen."

Opening his mouth, he clearly had a French accent, easily catching the ear.

The person in front of them was actually Chef Thomas Keller!

He smiled, bowing politely and gentlemanly to greet them.

Nora didn't hide her surprise. In her impression, Thomas Keller was arrogant and aloof, his temper as stubborn as a rock in a latrine. He wouldn't easily bow his head to anyone, and his interpersonal skills were a mess—

He relied on his talent to be arrogant.

In the eyes of others, this was a manifestation of talent, and there was nothing to be fussed about.

The more this was the case, the more he was sought after.

However, tonight?

Nora quickly controlled herself and politely asked, "Chef Keller, good evening, we are very honored to be dining here tonight."

Thomas bowed slightly, "Welcome, I hope you have a wonderful evening. Earlier, Mr. Wood indicated that he wouldn't mind if I came to say hello..."

Huh?

What's going on?