Step inside the most palatial reception hall in Paris, where every guest is invited to wait, lined with photos and autographs of celebrities who have visited.

Kennedy, Clinton, Churchill, Queen Elizabeth, Chaplin were all frequent visitors, and Henry IV was a frequent visitor.

The most awesome was the opening of the 1867 World's Fair, where Wilhelm I, Tsar Alexander II and III of Germany dined after the opera. Known as the Three Emperors' Dinner, one corner of the hall still retains the table decorations and dinner menus of the Three Emperors at that time.

The waiter led all the way to the restaurant on the sixth floor, where the gorgeous palace-style glass chandeliers, the transparent floor-to-ceiling glass windows, the calm and elegant waiters, and the delicate silver tableware on the table, all exude the unique aristocratic atmosphere of Paris.

The five pairs of red knives and forks that serve the highest level here, and the Michelin Guide's criteria for tasting restaurants, from the highest five pairs to one pair, represent the comfort of dining, and if the atmosphere of the restaurant is particularly pleasant, the knives and forks will be given red.

Johnson looked at a thick wine list, weighing more than a dozen pounds, hundreds of wines, which can be called the Bible of wine.

Just ask the taster to recommend it, the decanting process is very forced, pour a little first and take it away in a small cup prepared by yourself, it is said that it is for later sake brewing and fermentation. Light a candle and warm the wine from the bottom.

I heard that there is the world's largest wine cellar, more than 500,000 bottles of wine, and more valuable wine treasures.

It is worthy of the royal family, and the appetizers presented are all foie gras pie. Blood duck is the golden signboard, known as the most legendary food by the French, and Duck dis is a famous duck, and he has enjoyed an extremely happy life during his lifetime.

Each duck will have a unique number, and Prince Edward was the first high-ranking guest, and the duck he ate was number 328. Roosevelt Jr. got 33,642 and 112151 respectively, and Queen Victoria's number was 185397.

The farm is located in the Loire region, and before it became a signature dish, the ducks were fed a mixture of wheat, corn and fruit, combined with the warm climate of the lake and the high-quality water of the freshwater lake Grand Lieu, which allowed the ducks to thrive, growing up to three kilograms in about 8 weeks.

In front of SC Johnson, the chef dismantles the half-cooked duck into eight pieces, cuts off the blood-colored half-cooked duck breast and legs, and then puts the rest of the duck, including the duck's internal organs and bones, into a special silverware duck press to squeeze out the blood and water essence from the internal organs and bones.

Blood water essence is paired with broth and spices to create a unique blood duck blood water sauce. Served with half-cooked duck legs and breasts for salads or main dishes, not only will they not smell fishy, but will create a magical aroma on the taste buds of diners.

It seems very simple, the heat of the duck roasting, the knife technique of picking the duck, whether the position of the knife is accurate, and even the speed of turning the handle of the duck press during the sauce extraction process......

These subtle factors can affect the final taste to some extent, so not all restaurant chefs can easily complete this age-old delicacy.

Sitting in front of the huge floor-to-ceiling windows of the Silver Tower, the night flows across the Seine through a layer of transparent glass, and a gentleman chef prepares a uniquely numbered blood duck for you. The movements are slow and elegant, like a bridge from an old French movie, and the scenery and wine melt in front of a mellow piece of duck meat.

This is the heritage of more than 400 years.

The multi-coloured vegetable tortellini is also the restaurant's signature, with a thin, soft crust that resembles the best shrimp dumplings, and a crunchy crunch in the mouth.

The light mushroom soup that has always reverberated on the taste buds, and the seasonal vegetables with different dumplings are the chef's unique skills for more than 30 years.

The third course is very interesting, the soufflé-like cream on top is completely like bacon, and there is a bit of bacon when you taste it carefully. Paired with the thick soup below, is a small ** in the main course section, autumn chestnuts and bacon, all gathered here.

The vegetable tartar made of beetroot is bright in color, and the egg turns into sour cream and the sweet crunch of the beets blends together. A little bit of short-blooming small tomatoes that only bloom in this season, plus a little tarragon juice with a slight fennel flavor, fresh and complete......

The crystal clear and glowing green apple was placed in front of him, and the shell inflated by the crushed sugar sauce was gently smashed with a spoon, and inside was an ice cream with popping candy, and bursts of explosive sensations transmitted from his mouth, and the sound of jumping sounded in his ears.

Foie gras is also a signature dish, with a high quality and unforgettable taste, a stimulating taste that combines the aromas of steak and fruit, but with a buttery and creamy melt-in-your-mouth texture......

The truffle sandwich, made with bread from the countryside and half-salted butter, is a simple and perfect pairing, plus the restaurant's exclusive secret recipe: leave the sandwich for two days and let the truffle aroma permeate every hole of the bread.

After tasting the French food, SC Johnson summed it up in one word:

Sauce!

French cuisine has a wide variety of sauces, and it can be combined with ingredients to create a variety of dishes. Sauces are the essence of French cuisine and are usually eaten with bread after the meal, as most sauces are the chef's recipe.

German sauce, brown sauce, velvet thick sauce, and white sauce are the most basic sauces in French cuisine, and various sauces can be made by adding other ingredients. Like dashi, it is the cornerstone of cooking.

Chinese people are accustomed to sitting around dinners, in order to express their welcome or avoid guests being too restrained, they will choose to take the initiative to pick up dishes for others, and strive to deepen the emotions between different subjects in the process of collision of tableware and food, which is the so-called gathering food system.

In the eyes of the French, eating is the most important thing in life.

Of course, the variety of ingredients is far less extensive and profound than that of China, and for the French, all dietary understanding comes from nutrition, rather than blindly satisfying the taste buds.

In SC Johnson's view, the biggest secret to making Chinese and Japanese food, including French food, a top-notch cuisine is a sense of ritual.

Delicious dishes are available in every country, and cherished ingredients abound, and only by pretending to be forced can diners feel that things are scarce and expensive.

Lin Huiyin, a talented woman, has to do a sense of ritual every time she composes poems at night. Bath and burn incense, a cup of tea, a piano, and a thread-bound book.

Even if it is written as a bubble of, it is also a bubble of excrement full of self-comfort.

"Breakfast at Tiffany's", whenever the goddess Hepburn feels restless, she will take a special car to the door of Tiffany's jewelry store.

Putting on a beautiful little black dress, eating cheap bread in your hand, and admiring Tiffany's jewelry intently, you feel at ease.

Wang Yangming said: When you don't see this flower, this flower and your heart will be silent together. When you look at this flower, the color of this flower is immediately understood.

Why do people need a sense of ritual?

The meaning of life lies in one's own gift.

The sense of ritual can constantly convey self-suggestion to oneself, and treat everything in life with a solemn and serious attitude.