Peng Changping spoke Chinese, and Chef Arnold didn't understand him and didn't want to understand, so Chef Arnold saw that the soup had been served on the table and opened his mouth to introduce today's appetizers and soup to the four people.

Jiang Feng basically gave up English after going to university, and his freshman English ability to pass level 6 depends on the old book left in high school, if he waits until his sophomore year to take the exam again, he may not even be able to pass level 4. Later, although he relied on the game to open a hang-up and pointed his English to an advanced level, this does not mean that he can understand all the introductions of Chef Arnold.

Chef Arnold spoke very quickly, chattering faster than level 6 English listening, plus he also had some accents, plus his words were full of names of various ingredients and place names that Jiang Feng had never heard before, he could only barely understand what ingredients were used in these dishes, and then half-guessed and half-guessed that Chef Arnold's other words might be introducing the preciousness and origin of the ingredients.

After less than two minutes of introduction, Jiang Feng felt as if he had gone through an English level 6 listening test.

After introducing the meal, Chef Arnold's work was also completed, and he walked to the kitchen without looking back, just looking at his back Jiang Feng felt that he seemed to be a little angry, but he didn't know what he was angry about.

As soon as Chef Arnold left, Xu Chengcheng began to introduce them to the soup: "This veal stewed chanterelle mushroom soup is one of Chef Arnold's signature dishes, and milk is added to it when it is stewed. It's just ......"

Xu Cheng paused: "I remember that this dish was originally supposed to be used as the main dish, but it may have been changed later." I haven't been abroad much in the past two years, and I haven't tasted Master Arnold's craft for almost two years. ”

Jiang Feng was burying his head in eating the bowl of veal stewed chicken fat mushroom mushroom soup in front of him that the soup was not like soup and that the dish was not a vegetable.

Although I know that the name of the dish is a little longer, I really can't find anything wrong except that the portion is too small. As Xu Cheng said, this soup is stewed with milk, but the method is certainly not ordinary. At least within Jiang Feng's understanding, simply adding milk to the soup will not be able to stew such a mellow and silky stew with a faint milky aroma, but without losing the sweetness of beef and the unique flavor of chanterelle mushrooms.

Chanterelle mushrooms absorb oil and can also lock in soup. As soon as you bite into it, the mushroom juice and the fat it absorbs during the stewing process will flow out along with the soup and flow into your mouth and esophagus, making it warm and delicious without burning your mouth. Beef is obviously marinated and simply grilled before being stewed, and the texture and taste are not comparable to ordinary beef stews.

A bite of chanterelle mushrooms and a bite of extremely soft beef, with some thick soup stuffed in the middle from time to time, coupled with the faint milky aroma that lingers on the tip of the tongue, this dish is not an exaggeration.

Chef Arnold can be in the top 10 of the celebrity chef directory, not because of his unforgiving and even somewhat bitter mouth.

Deserved.

Compared to this amazing veal stew, the caviar and egg pudding as an appetizer pales in comparison.

It can't be said that it's not tasty, first of all, it's sure of the price. But aside from the price, the dish feels very average, the caviar itself has no taste, and although the texture of the large plump pieces bursting in the mouth when bitten is very good, there is still no way to make up for its lack of taste.

The caviar egg pudding sauce has a slightly sour taste, and the egg pudding is sweet, which is very much in line with the appetizing characteristics of appetizers, but the combination of such a flavor is really not outstanding. It can only be said that it does have a little appetizing effect, and it can be regarded as a qualified appetizer.

After eating the veal stewed chanterelle mushroom mushroom soup, Jiang Feng reminisced about the caviar egg pudding that had been chewed by it in just two or three bites, and he even wondered if the appetizer was made by Chef Arnold.

The gap between the two levels is also too great.

In fact, Jiang Feng didn't have to doubt it at all, because the appetizer was indeed not made by Chef Arnold, and the soup should not have been made by Chef Arnold.

For a course for 3~4 people, the main dish becomes the main dish. The back kitchen was like pinching the time, Jiang Feng and the others had just finished eating veal stewed chicken fat mushroom and mushroom soup, and the first main course was also a steak that everyone had shared.

In addition to the more common steaks, the main course is grilled chicken breast, eggplant gratin with cheese, vegetable salad, pan-fried salmon and a whole roasted chicken that is a bit like Babao Chicken, stuffed with fruit and other ingredients that help enhance the flavor of the chicken.

The amount can be said to be quite sufficient, and the set meal is forced to eat out of the buffet feeling.

Although Jiang Feng doesn't cook Western food or steak, he can at least recognize the ingredients. The meat selected for the steak is the best eye, and the salmon meat is also selected for the best part, and the meat after frying is clear that it should be freshly slaughtered. But these are nothing, what really surprised Jiang Feng was that this roasted whole chicken was actually used as a free-range chicken instead of a turkey.

The 4 eye steaks on the table are undoubtedly very good meat quality, and the snowflakes are evenly distributed and beautiful, and you can feel its soft and juicy just by looking at it.

The vegetable salad is tossed with cheese and looks very delicate and refreshing.

Chicken breast and salmon are both grilled and look similar, but chicken breast is much inferior to salmon, and even a little redundant.

Cheese baked eggplant Jiang Feng had never eaten it before, and the name sounded darker, but it didn't look dark, and it was a pity that this dish was completely blocked by roasted whole chicken.

As far as the current table is concerned, roasted whole chicken is the undisputed king. Whether it's color, scent, size, or appeal, it beats all other opponents in seconds.

Jiang Feng sat on a chair with a steak in front of him, and his eyes couldn't help but keep staring at the roast whole chicken on the table.

It's just so fragrant.

Unlike some spices and sauces that are simply forced to be made by outsiders and may not be of the same quality, the aroma of this roasted whole chicken comes from itself.

The aroma of chicken and the aroma of fruit.

In addition to these two incense, Jiang Feng also faintly smelled a very special incense, but he couldn't think of the source, it was not the taste of spices. This made Jiang Feng suspect that this roast chicken might not have been roasted in a modern oven but over a wood fire, and this special aroma should be the taste of wood.

The profits of the catering industry are amazing, the more high-end and luxurious the restaurant, the more amazing the profits, Jiang Feng originally thought that the price of the chef package in the top restaurant was only a cost price, but now it seems that eighty percent is a loss price.

Jiang Feng is not sure if the owner of Dingcheng Restaurant is a capitalist, but he must be a philanthropist, a big philanthropist.

When the first dish and soup were served, Chef Arnold also ran out to introduce the dish, but now that the main dish is finished, the chef does not come out. After the last dish of roasted whole chicken was served, the four of them looked at each other, obviously hesitating whether to wait a little longer to see if Chef Arnold couldn't come out, or not to let the food sit empty on the table and let it cool immediately.

In the kitchen, Chef Arnold was facing each other, the wall muttering something at a blistering speed that others could barely understand. It looked like he was practicing his speech, but his expression was very serious, and a hint of annoyance flashed in his eyes from time to time, which made the other people in the back kitchen dare not disturb him, and he walked in a detour.

"Is the roasted whole chicken served?Why is the roasted whole chicken over there gone?Is it served?" forced the little expert Tao Shu to do some things that should be done in the residence as usual, and when he turned his head and found that the roast whole chicken on the side was actually gone, he immediately panicked.

"It's up, didn't you see it?5 minutes ago, what's wrong?" the assistant chef next to him disagreed.

"It's over, it's over. Tao Shu looked desperate, "Just now Xiao Zhao told me that I had to tell the chef that the whole chicken was roasted, I was distracted just now and didn't pay attention at all, it's over, it's over." ”

Tao Shu looked like he was going to be fired.

"Tell him now. The assistant chef on the side didn't understand why Tao Shu was like this, "Anyway, we can't understand what he says, and he can't understand what we say, so we compare with him and point to him who knows when he is on it." ”

Tao Shu suddenly realized, and hurriedly ran behind Chef Arnold, carefully poked his arm, and saw Chef Arnold turning back with an unkind face, Tao Shu hurriedly pointed to the place where the whole chicken was originally roasted.

Chef Arnold nodded suddenly, his expression looked okay, straightened his clothes, and walked outside.

Tao Shu suddenly breathed a sigh of relief.

As soon as Chef Arnold left on the front foot, he chatted with Tao Shu: "Old Tao, what's the matter with you today? I didn't think you were afraid of him before, how did you see him today as if he was a weasel with a chicken, and a cat with a mouse." ”

Tao Shu glanced at him angrily: "What do you know, I made a mistake today and was caught by him, if I make another ......"

Tao Shu didn't speak, just gasped.

"What did you do wrong?"

"I don't know, I don't understand what these foreigners are saying. I don't think it's a big deal, but the chef just didn't know why he just changed my soup, didn't I make the Spanish tomato cold soup in the original chef's menu, and I was going to get more bonuses at the end of this month. The first two days when I tried the dishes, it was fine, just before, as soon as he went out and came back, he changed my soup without saying a word, and replaced the veal stewed chanterelles that were originally scheduled as the main dish with soup. Tao Shu said.

"Did you get distracted and add the wrong seasoning when you made the soup today?"

"No, the soup tasted normal, and I tasted it alone later. The more Tao Shu spoke, the more he felt that something was wrong, "Do you say that this foreigner is unhappy and deliberately wants to find fault with me and want to fire me?"

"Think about it too much, you must have something wrong with your soup. As long as he doesn't trouble you before he gets off work today, it's fine, isn't there something wrong with the food, and if there is no problem with the guest, it's not a problem. By the way, did the manager tell you about next week's rest?"

"Not next week, but I heard ......"