Guan Yan's whole body was sluggish, and her mobile phone fell to the ground!

"Chairman, I really love you to death!"

"Celebrate, be sure to celebrate!"

Zhou Ting and He Yunshi were dumbfounded, and their hearts were horrified, and ten seconds later, the two also said: "Yes, celebrate well"

Lin Haocang smiled, "Okay, let's celebrate."

"Have some drink!"

"Then have a French dinner!"

Saying that, Lin Haocang asked the chefs to bring wine.

So the four of them, savoring the 1990 vintage of Château Latour, the wine is intense, full-bodied is a major feature of the wine, the wine has aromas of blackcurrant and cedar, and the smell is very intoxicating.

Tasting the delicious red wine, the three of them talked and laughed.

Soon the first course was also served, the famous famous dish, foie gras.

Foie gras, the liver of the duck family goose. Because of its rich nutrients and special effects, foie gras has become an ideal food for blood nourishment and health. In addition, foie gras is also famous for its origins in the famous foie gras dish in France. Europeans even list foie gras, along with caviar and truffles, as "the world's three major delicacies".

Its main ingredients are foie gras, black mushrooms, matsutake mushrooms, red garlic, cream, butter, salt, sugar, pepper, etc., and the cooking process is roasted, and the taste is fresh and fragrant.

Many people may have a misconception about foie gras, believing that eating foie gras is high in blood lipids and cholesterol. Not really, quite the opposite. According to experts, the general foie gras only contains 2%-3% of fat, and the fat content of foie gras can be as high as about 60%, but foie gras is mainly unsaturated fat, which is easy to be absorbed and utilized by the human body, and will not get fat after eating, and can also reduce the cholesterol content in the human blood, and its implied lecithin, which is indispensable for human life, has increased by 3 times compared with normal foie gras.

The four of them ate with relish.

Guan Yan even sent the food to the social circle, Guan Yan tasted the delicious, melt-in-your-mouth French foie gras, and only felt that her saliva was about to flow down.

"Ahh

"I've also been to a Western restaurant and eaten French foie gras, and the food on the table doesn't seem to be as good as this one!"

"French foie gras, of course, you have to go to an authentic French restaurant, then the taste is authentic!"

"A sip of foie gras, a sip of Latour red wine, the taste of melting in the mouth must be very extreme, definitely the next bite will be exciting!"

A sip of foie gras, a sip of Latour red wine, that kind of extremely intertwined taste, it is estimated that only those who have eaten it can imagine, "People like me who have never even eaten foie gras don't know how to imagine this delicious taste!"

"I've been to a Japanese restaurant and eaten foie gras sushi, and the foie gras has reached the point where it melts in your mouth and has an endless aftertaste. It is estimated that this French foie gras must have a richer and more delicious taste, and with the 1990 Château Latour, that taste is like traveling in a delicious country. ”

Seeing that her friends in the social circle were envious, liking, and commenting, Guan Yan was extremely proud and proud in her heart, and her vanity was greatly satisfied.

After tasting the unsatisfying foie gras, the four welcomed their second course, duck leg confit.

The French confit duck originated from an ancient French method of preserving food, commonly found in the southwestern region. Of course, the food preserved in this way is not limited to duck meat, but a wide range of various meat foods, the common ones are mainly pigs, ducks, geese, etc. During the long winter months, when food is not readily available, the meat is slowly roasted in its own fat, and then sealed up and taken out every time you eat it, so that you can survive the long winter.

Lin Haocang gently bit the duck leg with his teeth, the duck leg is mixed with the aroma of bay leaves, the fragrance of thyme, and the taste of parsley and melted duck fat, and the surface is sprinkled with black pepper sporadically, as the best taste embellishment, making the duck meat on the duck leg not greasy to eat, and the taste is light, which makes people can't help but want to eat it.

Looking at the fat duck legs, they were bitten off one by one.

The taste is fantastic.

The third course is Basque-style stew, which is made in the Basque Country and is stewed with chicken, pepper and potatoes and is a delightful and straightforward flavor. The tender chicken, infused with tomato pepper and other seasonings, has a unique sweet and sour flavor, and is one of the must-try delicacies in French cuisine.

And the last course, Bordeaux lamprey.

But this dish is very scary!

So the French Grandchef explained on the sidelines.

Bordeaux lampreys are not something that everyone can taste. Although the process of preparing Bordeaux lamprey is a bit scary, the sauce is fragrant and delicious. Usually Bordeaux stews lampreys in red wine. As early as the 17th century, the Bordeaux lamprey was already popular in the courts of France and other European countries.

Lamprey, the original form of the underwater blood-sucking demon in the American horror film "Blood Lake", resembles a snake, has a mouth like a sucker, and teeth like a razor, and is elected as the most hideous table species "first brother" without suspense. Lampreys are one of the very few extant fish-like creatures of the phylum Chordates, and as the name suggests, they do not have biting jaws like fishes, but have a simple sucker-like mouth and no paired fins.

Although the Chinese name contains the word "eel", it is a species far older than the eel, and from a strict taxonomic point of view, it is not even a fish. The evolutionary history of biological species of this class can be traced back to more than 530 million years ago, long before the appearance of dinosaurs, and the fossils found exist in the Ordovician strata of the Paleozoic Era, as the most primitive vertebrates found in this strata, only some species of hagfish and lamprey subclasses have survived to this day.

There are many species of lamprey, there are nearly 50 species in 11 genera under the lamprey family, the overall morphological characteristics are: the body is slender, the epidermis is bare and scaleless, the back is mostly dark olive, gray-yellow, the abdomen is pale, there are two dorsal fins, the posterior dorsal fin extends to the tail end and surrounds the tail to form a tail fin, there is only one nostril, located between the two eyes on the top of the head, and there are 7 gill holes on each side of the body behind the eyes, "lamprey" also gets its name from this. There is a funnel-shaped suction cup on the anterior ventral surface of the head, the mouth is located at the bottom of the funnel, and the tongue evolves into a licking scraper, surrounded by a ring of yellow teeth, which is very sharp.

Adult lampreys are vampire and usually live in shallow waters and near estuaries, where they have a slow metabolism and don't have to eat much, so they don't have a formed stomach and just a long intestine. Through the suction cup-like mouth, it can easily adsorb parasites on the body surface of fish and marine mammals, rely on sharp teeth to tear apart the host's epidermis, and the glands of the larynx secrete anticoagulants.

It's such a blood-sucking creature, but it was once a meal on the table of the French royal family!

Bordeaux lamprey is delicious to the extreme, but once you eat its meat, you feel like an endless amount of delicious food melts in your mouth, which is both chewy and endless.

After listening to the introduction of the special French chef, Zhou Ting, He Yunshi, and Guan Yan beside them were a little afraid to try this extremely delicious food on the table, and the three of them originally thought that this was a kind of eel, but who knew that it was such a terrifying fish.

Lin Haocang did not give up his taste because of the ingredients, he saw him pick up a piece of fish body with a fork, and then put it directly into his mouth, letting the delicacy of the lamprey slowly melt in his mouth.

Guan Yan, Zhou Ting, and He Yunshi immediately followed Lin Haocang and began to enjoy this lamprey.

···

The cost of this lunch will be more than 1 million!

After Lin Haocang, Guan Yan, He Yunshi, and Zhou Ting enjoyed this French meal, they returned to their office, opened the USD/CAD chart, and found that there was still no opportunity to short, so they started to take a lunch break.