Greetings, Mister Principal: A sumptuous dinner

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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 plain compared to The starter was a bit fancy.

“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 full and it grows due to frequent movement. Firm and elastic, it tastes great with vegetables."

The chef introduced again.

Alymiya took a small piece of crab meat mixed with vegetables with a tableware and put it into her mouth, and then she experienced 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's as if you can feel the majesty of thousands of crabs running in the sea. Paired with the special sauce, it is extremely delicious.

The crispness of the vegetables contrasts with the elasticity of the crab meat, making this a dish with distinct layers of texture.

"The third dish is polarized pearl oyster soup, which uses young polarized pearl oysters and adds Nostalgic trade wind grass 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 Fina could only feel the difference after taking a spoonful of soup.

Originally, the taste of seafood soup should be light and delicious, but Fina's mouth was filled with an extremely rich taste. 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 several kinds of meat and ribs to stew the stock, and filtered it continuously to make the base soup. It seems to be a success."

The chef smiled and then brought the side dishes.

The side dishes are a bit surprising. A large green tile occupies half of the plate. On the other side are mushrooms and some kind of mollusc meat. There is some creamy milky foam in the middle. It is an unusual dish at first glance. dishes.

"This is Midland snails with three kinds of mushrooms. Although the Midland snails are not big, they taste great. The three mushrooms are oyster mushrooms, shiitake mushrooms and straw mushrooms. I fried them in butter. These milk foams are parsley garlic sauce, which has been specially foamed to match this dish. As for the green sauce, it is a vegetable sauce I specially made."

Danna 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.

But 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 took a bite Eat.

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 it is paired with snails. The texture and taste are 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 slow growth. The image echoes the crawling snail.

The main course 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.

As soon as it was eaten, the beef melted in Xia Luo's mouth, 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 taste. Paired with the soft bread, the flavor is excellent.

As for 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.

The simplest thing about cooking is often also the most difficult.

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

Vinegar sauce and salad dressing are poured on the common vegetables, which just washes away the meatiness brought by the rich beef. The three-color caviar dotted with vegetables adds a bit of sea to this dish. Although it is a vegetable, it has the same momentum 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 much, she put it into her mouth. Then, a taste bomb exploded.

The first thing you feel is the slightly bitter and thick taste of warm chocolate mousse, but before this taste spreads, a burst of rich hazelnut spread 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, bringing 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.

“So 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~IndoMTL.com~This Mr. Fisher is a famous chef. He traveled to many countries before opening his first store in North, and it immediately became a highly rated restaurant. Restaurant."

Sofinet said, and the chef also 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 have been able to embark on the path of cooking.”

Without asking about the past events between the two of them, 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 drink alcohol 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 broad sea view, 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."