Chapter 234

The base of this dish is some kind of meat chopped into strips, surrounded by small carrots and yellow peppers, as well as a green asparagus, purple fragrant leaves, parsley and so on. It is colorful, slightly more colorful than the simple head dish.

"North March crab with carrot, yellow pepper and wild asparagus, North March crab is a special kind of crab, walking together like an army, so it is named. Its crab meat is full, tight and elastic due to frequent exercise, and it tastes good with vegetables."

Again, the chef said.

Emilia took a small piece of crab meat from the tableware and mixed it with vegetables. Then she realized what the chef said about the characteristics of marching crabs.

Emilia also ate a lot of delicious food at home. In the past, the crab meat was slightly loose. Although it was fresh and tender, she always felt that there was something missing. The meat of Xingjun crab was quite different. In the process of chewing, she seemed to be able to feel the magnificence of thousands of crabs in the sea. With special sauce, it was very delicious.

The crispness of the vegetables contrasts with the elasticity of the crab meat, which is a well-defined dish.

"The third dish is polar pearl oyster soup, which is made from young polar pearl oysters. In the process of cooking, Northrop's trade wind grass is added, which is my original work."

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

The soup is clear, with a few pieces of shellfish and green vegetables. At first glance, it is very common.

But fina had a spoonful of soup to feel the difference.

The original taste of seafood soup should be light and delicious, but in fina's mouth, there was a strong gustatory frenzy. She couldn't believe that such a clear soup contained such a huge amount of energy.

Pearl oyster is soft, tender and delicious. Trade wind grass has a special aroma, which makes the whole dish not only magnificent, but also rooted in the earth with endless aftertaste.

"I used several kinds of meat and spareribs stew soup, constantly filtering out the bottom soup, it seems to be a success."

The cook laughed and then brought the side dishes.

animal dishes are half surprising. A large green area occupies half of the country's plate. On the other side, mushrooms and some mollusks are in the middle. Some bubbles are creamy and white, and they are a dish that is not very common at first sight.

"This is Midland snail with three kinds of mushroom. Although Midland snail is not big, it has excellent taste. These three kinds of mushroom are Pleurotus ostreatus, Lentinus edodes and straw mushroom. I fried them with butter, and these milk bubbles are made of parsley and garlic sauce. In order to match this dish, I specially treated them with foaming. As for the green sauce, I specially made a vegetable sauce."

Dana didn't dare to start at the beginning. Although she had heard of eating snails before, it was her first time to face the food made by snails.

However, seeing that all the people around her showed a happy expression after eating, she also gritted her teeth, stuck a snail with a fork, mixed with mushrooms, dipped in the white and green sauce, and ate it in one bite.

Butter permeates into the three kinds of mushroom, and the similar but not the same taste quickly occupies the mouth. After the sauce is changed into milk foam, the pungent taste becomes softer, and the taste is excellent with the taste of snail.

The special vegetable sauce becomes a breakthrough of this dish. The green natural flavor makes the whole dish form a harmonious and unified whole, forming a picture of the healthy mushroom and the slow crawling snail in the quiet forest.

The main course is beef. The well fried beef is cut into thin slices Half Finger wide. You can see the pink and tender cut surface. The bottom of the beef is mixed with crushed beet root mud, and the outside is sprinkled with mixed spices.

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

Beet root puree eases the greasiness, and the mixture of spices gives the beef a bit more exotic flavor. It is very delicious with soft bread.

The chef didn't explain much about the main course. It's a dish to restore the original flavor of the food. The conditioning method is also very simple, but it shows his superb cooking skills.

Cooking is the simplest and often the most difficult thing.

After eating the rich meat, the next dish is a fresh and comfortable vegetable platter.

The common vegetables are drenched with oil and vinegar sauce and salad dressing, which just dissipates the meat feeling brought by the previous strong flavor beef. The three color caviar dotted in the vegetables adds a bit of sea flavor to this dish. Although it is a vegetable, it also makes the momentum of not losing the main course.

Claire's eyes lit up as she served the last dessert.

At first glance, this plate is ordinary chocolate sauce with chocolate biscuits, but when Claire scoops it up, the feedback feeling is a bit unusual, and she doesn't think much about it. She sends it to her mouth, and then a taste bomb bursts out.

The first thing I felt was the slightly bitter and thick taste of warm chocolate mousse. But before the taste spread, a strong hazelnut jam broke out and brought the wildness of the forest.

But without waiting for the hazelnut sauce to ferment in the mouth, the ice cream comes one after another, which makes a perfect ending for the whole music.Under the seemingly ordinary and monotonous chocolate mousse, there are two kinds of desserts with different temperatures and different flavors. The overall temperature ranges from hot to ice, from bitter to sweet, and finally they blend together.

"It's delicious!"

Claire can't help eating one mouthful after another. To be honest, although the quantity of this dinner is not enough for Claire, the quality is far beyond her imagination.

"As I said, this Mr. Fisher is a famous chef. He has traveled to many countries before he opened his first restaurant in North, which immediately became a highly rated restaurant."

Sofitel said, and the chef made a salute.

"It's my biggest wish to make you happy. In fact, if it wasn't for the sponsorship of the Sofitel family, I wouldn't have stepped on the road of cooking."

Without asking about the past between them, Lena nodded silently. He sipped the red wine in his glass, which was also excellent in quality and mellow in taste.

As for the girls, Lena didn't let them get drunk easily to avoid any trouble after getting drunk. Their glasses were cold orange juice.

"Ladies and gentlemen, there is one thing I didn't tell you before. This villa not only has a wide view of the sea, but also is built on a hot spring."

After waiting for the meal to be over and everyone to have enough to eat and drink, Sofitel said.

"Later, you can enjoy the hot spring and get rid of fatigue."

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