money trouble

Chapter 400 This Restaurant Must Not Open the Back Door
Wu Qian sat back at the dining table and asked Rosalind to order the restaurant to serve.

Barbara asked with some doubts: "Aren't you waiting for that lady?"

Among the people present, only Barbara would ask a question, and the others would not talk too much because of their status. As for Sheng Yihuan, she had already guessed Wu Qian's intentions, watching her best friend hesitate in the distance, silently " sad".

"Barbara, you don't understand. That lady is a wine connoisseur. She has a very persistent love for wine, almost pious. She said she must help me choose three bottles of wine, and she will come as soon as I choose. Let's not wait for her."

Wu Qian explained.

After Barbara understood the situation, she admired Fang Nanqi very much in her heart, and a persistent person is worthy of admiration.

Rosalind raised her hand to signal the service staff, and the dinner began.

The chefs can't wait.

Many delicacies need to be eaten within a certain period of time to experience the best taste, and that time may be as short as only a quarter of an hour.

In fact, this is not surprising. It is still delicious to buy a pancake for breakfast, otherwise it will be thin and not crispy.

Chefs and service staff filed out of the kitchen, not using rumbling trolleys, but holding exquisite silver plates in their hands. The silver plates were shiny, and they were not used often. Utensils for guests.

A series of exquisite dishes will be presented in order according to the prescribed order. While the guests are eating, the kitchen is busy making the next dishes according to the exact time.

The way of eating French food is more particular than that of British food. The first course is the appetizer, which can be divided into hot and cold. The restaurant serves Wu Qian and his party with relatively light and refreshing cold appetizers.

The exquisitely carved vegetables, fruits and seafood sashimi with elements of the image of the Eiffel Tower, the taste is light and refreshing, fully achieving the effect of appetizing.

When everyone finished using the cold appetizers and the service staff removed the plates, Fang Nanqi came back with a face full of confusion, greeted everyone and sat back in her seat.

"Have you chosen? Well, yes, it only took more than ten minutes. I just missed the first set, which is pretty fast." Wu Qian said ironically with a smile.

Fang Nanqi did not look at Wu Qian this time, but said seriously: "I asked the chef earlier, and based on the main course for a while, I chose two wines and one champagne. Everyone will taste it later."

When choosing table wine, Fang Nanqi really put in a lot of effort and fully mobilized the knowledge she had learned. What kind of wine made from grapes should be paired with foie gras, and what wine should be used with black truffle? greasy……

It was a lot of work.

It was rare to see Fang Nanqi so serious, Wu Qian was a little bit looking forward to it.

Dinner continued.

A high-standard authentic, exquisite, and authentic French dinner does not take two or three hours to finish.

It was right for Wu Qian to invite two friends who could talk to each other to have dinner together.

The second dish, soup, soup is divided into clear soup and thick soup. Here is a clear soup with a refreshing taste, Provence fish and vegetable soup.

The traditional fish soup in the Provence area is thick soup, but the chef of the "58" restaurant has improved it. During the cooking process, the fat in the raw materials has been removed, and an appropriate amount of vegetables has been added to make the taste lighter and refreshing. , The umami taste is on the tip of the tongue.

If an authentic Provencal person came to taste this dish, they might criticize the "58" restaurant for not respecting tradition, but as Wu Qian, who has never tasted authentic Provence fish and vegetable soup, such a clear soup is more acceptable.

As an international metropolis, Paris faces tourists from all nationalities in the world. Naturally, it cannot stick to its own style like the small town of Provence.

The third dish is the side dish. The side dish is very important, and it is to pave the way for the main dish that follows, so the ingredients are quite particular.

Side dishes usually use freshwater fish, seawater fish, shellfish and mollusks. A distinctive feature is that the color of the meat is white.

Through light cold appetizers, clear soups and side dishes, the taste buds on the whole tongue are awakened.

The foreshadowing is over.

At this point, the main course must be next, which is the essence of a French meal. Everything in front of it is to enhance the main course to the extreme.

The service staff will pinpoint the time to wake up the wine and bring it with the meal.

Top-notch steak, foie gras, black truffle, salmon, caviar, etc., through careful production and embellishment at no cost, each dish is like a work of art.

Drink a blend of Cabernet Sauvignon and Merlot (grape variety) with foie gras; black truffle with refreshing and sweet champagne; smooth and delicate Pinot Noir with salmon...

After teasing the taste buds with cold appetizers, clear soup and side dishes, coupled with the sublimation of the taste of wine, the main course is like a billowing magma, slowly flowing over the tongues of everyone, conquering and melting every taste bud...

Hearty and hearty, feast on it!
"There must be no back door for this restaurant to get one Michelin star. According to me, it's more than one star!" Wu Qian was sure that he didn't just eat at this Michelin star, and he had certain standards in his heart.

Naturally, the back door was not opened. Michelin, as a food selection agency in France, has countless eyes on Michelin restaurants in France, waiting to criticize.

Fang Nanqi chose a total of three bottles of wine, but she couldn't finish them all, because only Wu Qian, Barbara, Sheng Yihuan and herself drank, the rest of the bodyguards and servants could not drink.

During the meal, Barbara praised each of Fang Nanqi's selections, without hesitation, so that Fang Nanqi's nose was so beautiful.

Of course, Sheng Yihuan also affirmed the level of her best friend.

Wu Qian smacked his mouth, the match between wine and food was really wonderful, he nodded in his heart, the little girl's film is indeed a bit level.

Although I don’t understand why foie gras is more delicious and delicate when paired with Cabernet Sauvignon and Merlot blended wine, but when compared with white stuttering foie gras, there is a big difference. It seems that there is indeed knowledge in it.

"It's so-so, this level, uh... just so-so, you can drink enough, you can drive all the cars, and you can't waste things if you have money."

Wu raised his glass with a melancholy expression in front of him, as if drinking medicine with his nose pinched.

Fang Nanqi got C-→D+ again, and then decided not to argue with Wu Qian, enjoying good food and wine is more important.

A meal was eaten very slowly, and the atmosphere was very good. Although two languages ​​were needed to communicate at the table, it did not hinder everyone's interest at all.

Don't look at the large plates every time the dishes are served. In fact, the food divination covers one-fifth of the plate. The portion of each dish is like cat food. Otherwise, David, who is the most edible, can't eat more than ten dishes.

At the end, the world-famous French dessert was presented, and the chocolate carved into the shape of the pocket Eiffel Tower was stuck on the light cheese, which made people unable to bear to eat.

(End of this chapter)