Chapter 1107： Paris with Garlic

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At noon, the traffic on Fifth Avenue finally returned to normal. Yang Cheng read the news and learned that a series of car accidents occurred on Fifth Avenue early this morning. More than a dozen cars collided one after another, almost blocking the entire intersection. Block the incoming traffic from all directions firmly in place.

To meet Paris for lunch, Yang Cheng deliberately chose ChefsTable, a top Michelin three-star restaurant. This is a very stable restaurant on the Michelin three-star list. It has never failed since winning the three-star list in 2012.

This restaurant is innovative on the basis of traditional French cuisine and incorporates Japanese-style cooking techniques to maximize the deliciousness of the ingredients. The main French-Japanese fusion feature has also won the respect of a New York glutton.

However, this store was previously hidden in Brooklyn. Now it has moved to Manhattan and settled in an organic supermarket on 37th Street. Like all Michelin three-star restaurants, ChefsTable only accepts reservations and strictly regulates the time for accepting reservations: every month The first day of the beginning of the month, as the starting time for the month, and only accept phone bookings between 10.30AM-5.00PM from Monday to Friday, if the first day of the month is a weekend, the next working day will be the start scheduled time.

But these rules are nothing to Yang Cheng and Paris, otherwise, how can they reflect the superiority of their status? As soon as a phone call, the little secretary of Citibank helped him find two friends who were willing to give up the predetermined quota.

After meeting Paris at the entrance of the supermarket and embracing the veneer, Paris took Yang Cheng's arm and entered the door. Undoubtedly, the most attractive thing when entering the door is the legendary open kitchen-the long and shiny brown wooden table is opposite. In the spacious and bright rectangular open kitchen, the small copper pots hanging in the air are shining brightly, and the chefs wearing neat white robes are quietly busy with their work.

As soon as Yang Cheng and Paris entered the door, the chef greeted them with enthusiastic smiles. They didn't look like the person who made rigid rules.

"Dear Mr. Yang and Miss Paris, welcome to ChefsTable, I am Caesar Ramirez, the chef of this restaurant."

Yang Cheng took the initiative to stretch out his hand and shook his hand, jokingly, "Your strict predetermined rules don't seem to welcome me."

Caesar Ramirez is a charming person. Just a few words narrowed the distance with the guests. "No way, I only have one pair of hands. I have too many booked guests. I can’t be too busy. Cooking can’t replace the family. The position in my heart."

Yang Cheng was surprised. It's hard to imagine that this was a Michelin three-star chef. It stands to reason that this sentence shouldn't be: Cooking is my life?

But he didn't talk too much, and changed the subject accordingly, "Then Paris and I are looking forward to the chef's performance today."

Caesar Ramirez put his palm on his chest and bowed slightly, like an elegant noble gentleman, "This is my honor."

The waiter invited Yang Cheng to sit at the long table. Although the dining environment was not very high-end, it was spacious and bright. The seating space was not narrow and there was no feeling of crowding.

The most important thing is that the kitchen operation room is unobstructed. While appreciating the chefs’ peak cooking skills, you can taste the top delicacies without losing the flavor.

This restaurant focuses on French-Japanese fusion, so the order of serving is not a traditional French meal mode. An exquisite thyme ice cream served as an appetizer dessert, which kicked off the lunch.

The first dish is the famous Hokkaido sea urchin-the black truffles that have been marinated in advance are very thick and exude a strong aroma. They are placed on top of the Hokkaido sea urchins from thousands of miles away. The entrance is fresh and sweet, and has a bitter taste. The sea urchins are not in a comparative grade.

The crunchy bread at the bottom is baked just right, which is the finishing touch and brings a whole new experience to this dish.

However, it is not the time to produce sea urchins. After serving the dishes in person, Caesar Ramirez said with apology, “I always recommend that diners come to taste delicious dishes in spring and summer, because the variety of ingredients is more in this season. Rich, and the most outstanding taste, this Hokkaido sea urchin, I can barely score 90 points."

Paris wiped the corners of his mouth and said, "It's already very delicious. If it weren't for my special request, I'm afraid you would not come up with dishes that are not 100 points to entertain guests."

Caesar didn't mean to be modest at all. Instead, he nodded in agreement, "It is true, but today's Hokkaido sea urchin has undergone minor improvements to remove the bitterness caused by the season, and basically can meet the requirements of the table."

Paris nodded, "No wonder it has a different aftertaste from the taste I have eaten before."

No matter how delicious the sea urchin is, it is just foreplay. The main course is GC. Today's main course is slow simmering wagyu.

In fact, hearing the A5 Wagyu beef from RB Miyazaki is enough to make people salivate. When the Wagyu beef is brought up, it shines with oil. There is no too much decoration on it. It is just wrapped in a thin layer of sauce. It is so capricious. How to eat is the first time I have seen it.

But after the entrance, people can fully experience what is simple and not simple, the maturity is moderate, the entrance is soft but not tenacious, the fragrance overflows the entire mouth, after placing the sea urchin, it can completely mobilize the taste buds on the tip of the tongue. Enjoy the beauty of money, why is it so vulgar? Because this dish is enough to cover the expenses of an ordinary family for a month.

In contrast, the quail in the other main dish is much inferior. The whole quail is not fired. The sauce below is salty and sweet, which is mainly used to understand the greasiness, and is not too amazing. Paris didn't even move after only two bites.

Next is the seasonal sea fish from Tsukiji Market. The surface of the fish is slightly grilled, the skin is burnt and the meat is tender but not loose, and it is served with thick soup to re-mobilize the appetite of the diners;

White truffle scallops, low-temperature fried scallops are sprinkled with white truffles, the aroma is tangy, and the taste is stronger than black truffles;

Queen Calga caviar from Russia, no matter when people dig out a large spoonful of caviar, it is a double enjoyment of vision and taste;

Finally, as the end of seafood, it must be sweet and delicious lobster, whose soft taste is like eating melted ice cream.

But the only thing that disappointed Paris was that the restaurant didn’t seem to invite top pastry chefs to join, and there were no special desserts. However, the grapefruit jelly ice cream did its job well and presented a perfect one. Curtain call performance.

After Yang Cheng paid the bill, he said goodbye to the chef Caesar Ramirez. Perhaps it was because the dessert was not satisfied. Paris invited Yang Cheng back to the hotel to sit for a while.

Just opened the kitchen and there were other guests nearby, so Yang Cheng never talked about business, so he had no reason to refuse Paris's invitation.

Back to her room in the hotel, the housekeeper brought tea and matching refreshments. During this time, Paris went back to the room and changed into a comfortable dress, went back to the living room with a cup of tea and asked, "Tell me, hold back. Was it uncomfortable at noon?"

Paris sat cross-legged on the sofa, and the scenery under the skirt was looming, clearly showing it to Yang Cheng.

Secretly cursing the vixen, Yang Cheng drank the lipstick tea, and said, "About the Hilton Hotel, didn't you let me buy it before? After careful consideration, I agreed."

Yang Cheng was a thief, and her face was thick enough, she completely forgot how she slandered this woman at the time.

Paris didn't think much about it. In her opinion, it was not a big deal to think about such an important thing, even if Yang Cheng thought about it for half a year.

Sip the tea and muttered, "Jason, I am very grateful for your willingness to help, but things may have changed a bit."

Yang Cheng pretended to be puzzled, "Oh? What's the matter? Your family doesn't want to buy back?"

Paris shook his head, "As far as I know, a consortium from Country Z has found the Blackstone Group. The two sides have initially contacted and are about to enter the formal negotiation stage. If you participate at this time, I am afraid that some people will not be happy."

"Who are some people referring to?" Yang Cheng asked further.

As a result, Paris did not explicitly say and instead said, "My family is currently friendly to the country Z consortium, and the other party has also verbally agreed to our repurchase request. No, to be precise, it can be discussed. , The other party did not say anything to death, but in our view, it can be regarded as the other party has agreed to our request, and there will be a profit return after a few years of investment. Anyone will agree to such a good thing."

Yang Cheng glanced at Paris. Why did he listen more and more wrongly? Is this sarcastic?

You know what Yang Cheng refused at the time, but was quite straightforward.

"Can you tell me which consortium it is?" Yang Cheng put down his teacup and asked.

I thought this was a very easy question to answer. Who would have thought that Paris was suddenly embarrassed and entangled for a while, but still shook his head, "I'm sorry, the contact between the three parties is still in the confidential stage. I can't be the leaker, and you I know, I finally won the trust of the family again. I can't take this risk."

Yang Cheng smiled on the surface to express his understanding, but he had already scolded hundreds of **** in his heart, with a typical pig's nose with green onions-for garlic!

But cursing, he knew in his heart that it was difficult for him to open the window from Paris. Now Paris has changed. He is no longer the originator of the **** world who spends his time all day long, but the heir to the top American family, regardless of her What is the reputation of the outside world, as long as the family is willing to accept her again, all the curses outside will be clouds.

After consuming a cup of tea, Yang Cheng got up and said goodbye. As a result, Paris changed his previous calmness and pulled Yang Cheng's hand with a chun-colored face, and a layer of water vapor appeared in his eyes, as if it were unfathomable. The peach blossom pond water almost sucked Yang Cheng in.

Fortunately, Yang Cheng's concentration has been recognized by countless people, but he also has to admit that this bitch's skill is good, and it means that a fox for thousands of years has turned into an adult.