Meet the principal

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The base of this dish is some kind of meat chopped into strips, surrounded by small pieces of carrots and yellow peppers, as well as a green asparagus, purple bay leaves, parsley, etc., which are colorful and more colorful than the plain starter. Slightly gimmicky.

"Northern army crab with carrots, yellow peppers and wild asparagus. North army crab is a special kind of crab. It walks together like an army marching, hence its name. Its crab meat is plump and firm and rich due to frequent movement. Flexible and tastes great with vegetables.”

The chef introduced again.

Emilia used a tableware to take a small piece of crab meat mixed with vegetables and put it into her mouth, and then she felt the characteristics of the marching crab that the chef said.

Alymiya has also eaten a lot of delicious food at home. The crab meat in the past was a bit loose. Although it was fresh and tender, it always felt like something was missing. The meat of the marching crab was completely different. During the chewing process, it seemed that she could feel it. See the majesty of thousands of crabs running mightily in the sea, paired with a special sauce, it is extremely delicious.

The crispness of the vegetables contrasts with the elasticity of the crab meat, making this a dish that is layered in texture.

"The third dish is polarized pearl oyster soup, which uses young polarized pearl oysters and adds Nostalgia's unique trade wind during the cooking process. It is my original creation."

As the chef introduced, he asked the servants to bring bowls of soup.

The soup is crystal clear, with a few pieces of shellfish and a few green vegetables in it, which looks very ordinary at first glance.

But after Fina drank a spoonful of soup, she could feel the difference.

Originally, the taste of seafood soup should be light and delicious, but Fina's mouth was filled with an extremely strong taste frenzy. She couldn't believe that such a clear soup actually contained such huge energy.

The polarized pearl oysters are tender and delicious, and the trade wind grass has a unique aroma, which makes the whole dish not only majestic but also rooted in the earth, with endless aftertaste.

"I used a stock made by stewing several kinds of meat and ribs, and then filtered it to create a base soup. It seems to be a success."

The chef smiled and then brought the side dishes.

The side dish was a bit surprising. A large green area occupied half of the plate. On the other side were mushrooms and some kind of mollusc meat. There was some creamy milky foam in the middle. It was an unusual dish at first glance.

"This is Midland snails with three kinds of mushrooms,

Although the Midland snails are not big in size, they have an outstanding taste. The three mushrooms are oyster mushrooms, shiitake mushrooms and straw mushrooms. I fried them in butter, and the milk foam is made with parsley garlic sauce. To match this dish The vegetables are specially foamed, and the green sauce is a vegetable sauce specially made by me. "

Dana was a little afraid to start at first. Although she had heard of people eating snails before, this was her first time facing a dish made from snails.

However, seeing the happy expressions of everyone around her after eating, she gritted her teeth, picked up a snail with a fork, mixed it with mushrooms, dipped it in the white and green sauce, and ate it in one bite.

The butter penetrates into the three kinds of mushrooms, and similar but different umami flavors quickly occupy the mouth. After the parsley garlic sauce turns into milk foam, the stimulating taste becomes softer, and paired with the texture of snails, the taste Excellent.

The special vegetable sauce becomes a breakthrough point of this dish. The green and natural flavor makes the whole dish form a harmonious and unified whole, forming a quiet forest with thriving mushrooms and slowly crawling snails. Matching images.

The main dish is beef. The perfectly fried beef is cut into half finger-width slices, and you can see the pink and tender cut surface. The bottom of the beef is paired with minced beetroot puree, and the outside is sprinkled with a ring of mixed spices.

The beef melted in Xia Luo's mouth as soon as it was eaten, which showed that the meat quality of this piece of beef was excellent and the cooking method was just right.

The beetroot puree relieves the greasiness, and the mixed spices give the beef an exotic flavor. It tastes great when paired with soft bread.

Regarding the main course, the chef did not explain too much. This is a dish that restores the original taste of food. The preparation method is also extremely simple, but it reveals his superb cooking skills.

When it comes to cooking, the simplest thing is often also the most difficult.

After devouring the hearty meat, the next thing served was a refreshing and refreshing seasonal vegetable platter.

The common vegetables are topped with vinegar sauce and salad dressing, which just washes away the meatiness brought by the rich beef. The three-color caviar garnished with the vegetables adds a bit of sea flavor to this dish. Although it is a vegetable, it is as impressive as the main dish.

When the last dessert was served, Claire's eyes immediately shone.

At first glance, the plate was just ordinary chocolate sauce and chocolate biscuits, but when Claire scooped it up, the feedback was a little unusual. Without thinking about it, she put it into her mouth, and then, A taste bomb explodes.

The first thing you feel is the slightly bitter and thick taste of warm chocolate mousse, but before the taste spreads, a burst of rich hazelnut paste breaks out, bringing the wildness of the forest.

But before the taste of hazelnut spread fermented in the mouth, the cold cream ice cream followed one after another, which was a perfect ending to the whole music.

Under the seemingly ordinary and monotonous chocolate mousse, there are actually two desserts with different temperatures and different flavors buried. The overall temperature ranges from hot to ice, from bitter to sweet, and finally blends together, leaving a lingering lingering sound.

"too delicious!"

Claire couldn't help but eat one bite after another. To be honest, although this dinner was not enough to satisfy Claire in terms of quantity, the quality far exceeded her imagination.

"As I said, Mr. Fisher is a famous chef. He traveled to many countries before opening his first restaurant in North. It immediately became a highly rated restaurant."

Sophinet said, and the chef saluted.

"My biggest wish is to make everyone enjoy their meal. In fact, if it weren't for the sponsorship of the Sofitel family, I wouldn't be able to embark on the path of cooking."

Without asking in detail about the past between the two, Reiner just nodded silently and took a sip of the red wine in his glass. This wine was also of excellent color and mellow taste.

As for the girls, Reiner did not let them get drunk easily to avoid any trouble after drunkenness. Their glasses were filled with ice-cold orange juice.

"Everyone, there is actually one thing I haven't told you before. This villa not only has a wide view of the sea, but it is also built on a hot spring."

After the meal was over and everyone had eaten and drank, Sophinet said.

"Later, everyone can enjoy the hot springs and relieve fatigue."