gourmet food

Chapter 145 Comments
After Guo Kui took the bread, he did not ask the waiter to serve him. Instead, he snatched the plate from the waiter's hand, took the cheese himself and came back directly.

This made other waiters feel a little embarrassed, so they quickly followed him back to see where else they could serve.

Guo Kui, on the other hand, was arrogant and let himself go, acting like I am the boss after paying for it. He didn't pay attention to the waiter's tricks and always wanted to do the opposite.

Chu Yunfeng looked funny, but he couldn't show it, so he had to tell the waiter that he didn't need service here.

Looking at the embarrassment on the waiter's face, he must have never met a customer like Guo Kui. This is considered a well-trained restaurant, otherwise he would probably be beaten to death by Guo Kui.

"That's about it. Don't act like an uncle." Chu Yunfeng said angrily. Looking at Guo Kui like this, there will be trouble tonight.

Guo Kui nodded and began to concentrate on making bread. I don't know if he listened.

Chu Yunfeng spread a little cheese on it and took a bite gently.

The first bite feels very comfortable. The outer crust of the bread is very crispy, but the inside is soft and delicious. Coupled with the aroma of cheese, it just blends the taste of the entire bread together. It is very delicious.

"Well, it's not bad, it tastes great." Chu Yunfeng nodded, appreciating the bread very much.

"Well, it's not bad, it tastes terrible." After Guo Kui took a bite, he threw the remaining bread on the plate, not wanting to take a second bite.

Chu Yunfeng knew that he didn't like cheese, but the bread still tasted very good. He didn't know whether he meant cheese or bread.

"Hello sir, this is your first dish, mushroom braised with truffles. Please try it." The waiter presented the first dish of Guo Kui's set meal.

Chu Yunfeng's first impression was very good. The use of the entire utensils, the presentation of the dishes, and the combination of the ingredients were very beautiful.

The waiter also introduced that this dish is paired with foie gras and truffle sauce, which makes the aroma and layering of the mushrooms more distinct.

"Hmm!!!" A strong but elegant fragrance came from the entrance, and the aftertaste was also very good. Chu Yunfeng felt that this dish was very well prepared and the ingredients were well matched.

"It's not tasty, the foie gras is too greasy, the truffle is too old, the mushrooms are too wilted, and the sauce is too thick." Guo Kui commented after tasting two mouthfuls, ignoring the speechless expression on the waiter's face.

"Hello, sir, this is the pork bone stewed fish maw you ordered. It was steamed for 10 hours using the water-separation method. Please try it."

"Give me a taste." Guo Kui was making a noise on the side, probably wanting to give him a bad review, but Chu Yunfeng didn't give him a chance.

"This is what I ordered. It's just such a small portion. I'll make it myself." Chu Yunfeng tasted it slowly. It was very delicious and refreshing.

"Sir, please try your second course, Iberian ham." The waiter served the second course.

This dish has a rather peculiar shape. A tree stump is used as the base below, and a small orange is made with molecular cuisine on top, and a small flower is placed next to it.

In the middle are two ham slices wrapped in edible paper, and the ham slices are wrapped in something similar to a fried dough stick.

Chu Yunfeng picked up one and checked it out. The chef's idea was pretty good, but he didn't know how it tasted.

Before he could try it, Guo Kui had already said it for him: "Fail, the stuff inside is too greasy and you can't taste the flavor of Iberian ham."

The waiter's face was filled with embarrassment again. The beauty originally introduced her with a smile, but after hearing Guo Kui's words, she couldn't laugh or cry.

However, after tasting it, Chu Yunfeng agreed with Guo Kui's statement. It was indeed a bit of a failure, and the umami flavor of the ham itself was masked.

Five minutes later, Chu Yunfeng's second dish came.

"Sir, please try your colorful lobster noodles. We use different vegetables to make these colorful noodles, so there are seven different colors."

Now when the waiter introduced Chu Yunfeng, he was obviously much happier and worked much harder when explaining.

There are three small plates on the plate, one is colorful noodles, one is the sauce for mixing the noodles, and the other is the processed lobster meat, and the lobster is lying quietly on the plate, as a The styling is there.

As soon as it was served, Guo Kui wanted to snatch the noodles away, but Chu Yunfeng moved faster than him. However, he saved the noodles, but not the shrimp meat. He snatched the small plate of crispy and tender shrimp meat. gone.

To Chu Yunfeng's surprise, Guo Kui didn't say a word after tasting it. There were only 4 lumps of shrimp meat in a plate, and after eating 3 pieces, he left the remaining piece to Chu Yunfeng.

Chu Yunfeng was a little shocked after trying this colorful noodle, mainly because it was very well made, chewy and smooth.

And the sauce is also very well prepared, sour, spicy and delicious, with no more or less flavor. This shows that the chef has a strong foundation in this aspect.

The taste of the shrimp is also very distinctive. The chef retains the umami taste of the shrimp itself when processing it, and through special processing, it makes it taste more delicious.

No wonder Guo Kui didn't say anything. It turned out that he was very satisfied with the dish and didn't want to say anything against his will.

After tasting this dish, Chu Yunfeng had great feelings, especially the processing of ingredients. Seven kinds of vegetables can be used in just one dish, which also illustrates the creation of culinary skills. of infinite possibilities.

Guo Kui’s third dish was crispy ginseng, which the waiter said was lightly fried to give it a slightly crunchier texture.

Then a chef's homemade shrimp paste was added to the plate to increase the overall deliciousness.

Guo Kui nodded after trying it without saying anything. He seemed very satisfied.

Chu Yunfeng's next dish was crispy low-temperature wagyu brisket. The waiter said it was made from Australian wagyu brisket, baked at low temperature, and topped with red crispy sauce.

The plate of this dish is quite large, but the main dish and beef brisket only have a small piece in the middle, which is only one bite.

But both the shape and the chef's creativity and processing techniques are very unique. Guo Kui saw only a little bit and had no intention of competing with Chu Yunfeng.

Later, abalone rice, golden legend (morels stewed in clear soup), braised wild large yellow croaker, fish-flavored black tiger prawns, etc. were served one after another.

If it suits Guo Kui's taste, he won't say anything. Once there is a slight flaw, he will attack it and give negative comments in terms of taste, texture and other aspects.

The waiter listened to his "professional comments" with a smile and a look of shame on his face, and he could not help but guess that this person was not here to eat, but to cause trouble.

In nearly 2 hours, the two tasted a total of more than 20 dishes, and Chu Yunfeng really learned a lot.

Guo Kui was a little resistant at first, and if it didn't suit his taste, he immediately gave a negative review.

But after eating it slowly, I still felt that it was very unique, and the evaluation given was quite satisfactory, rather than deliberately looking for faults.

After the last dessert was served, the two of them looked at each other and smiled, burying the memories of the past. Then they finished the dessert and left.

After the last two people went out, Guo Kui said something that almost made Chu Yunfeng laugh.

(End of this chapter)