Andy drove around for more than ten minutes and finally found Providence Restaurant, which was unbelievable that such a run-down place could have a restaurant with a very good reputation. Pen @ fun @ pavilion wWw. ｂｉｑUｇE。 ｉｎｆｏ

After parking the car, Andy pushed the door and walked into the restaurant, because the current Providence restaurant is not very famous, and the location does not need to be booked in advance.

The decoration of the restaurant is very simple and atmospheric, very chic, giving people a very comfortable and comfortable feeling, and the tableware on the table is silver, very classy and tasteful.

An old gentleman who looked like Morgan Freeman received Andy, and the waiters in the restaurant were all dressed in slim-fitting suits, all of them were energetic and very enthusiastic.

Andy sat down in a corner and ordered a martini, a cocktail.

Soon sent by the waiter, Andy took a sip, frowned slightly, the taste was very ordinary, there were grapefruits, white grapes, and a thick layer of foam on the top of the wine glass was apple foam, put down the martini, and he asked for another glass of mixed juice.

There are four menus in the restaurant, the first is that customers choose one appetizer, main course and dessert, which requires 85 dollars, and the second restaurant pairing, which costs 105 dollars for five courses, 130 dollars for nine courses, and 175 dollars for 13 courses on the chef's tasting menu. Of course, there is also a series of special dishes, all of which are made with the most luxurious dishes.

Andy's appetite is not ordinary, so he chose a series of thirteen dishes that can taste the chef's skills.

After ordering, the waiter quickly brought Andy three kinds of bread, rectangular seaweed focaccia, square bacon sachets, and round French white bread.

Andy still likes the bacon bun very much, it is very soft, and the nai aroma mixed with the aroma of bacon makes him salivate, and he asked for it three times in a row.

Usually before the first course, the restaurant will give customers a few hors d'oeuvres, which are generally understood by experienced people to show the chef's attitude towards the food, make a first impression on the customer, and also to soak up the customer's taste buds.

The first hors d'oeuvres served by the waiter were a grapefruit-flavored screwdriver, well, Andy really complained unintentionally, screwdriver should be the name of a cocktail, but the hors d'oeuvres here have the meaning of getting better.

Andy picked up the silver spoon and inhaled it into his mouth, finding that the thin skin was filled with rich grapefruit juice and vodka, which was a very characteristic dish.

The second hors d'oeuvres, a tray that imitates the growth rings of a big tree is placed on a small glass of coconut NAIru butter pumpkin soup, although it is very distinctive, the taste is also good, but it is a little greasy, on the right side of the glass is placed a very small puff, the inset is very special, it is adjusted with lobster meat. Andy picked it up with his hand, and it was a little hot.

Then the waiter brought a stone, on which were placed two pieces of fried salmon fillet, the fish skin is a very nutritious thing, the dipping sauce is composed of green onions, garlic and smoked salmon mousse, the aroma is overflowing, Andy couldn't help but dip a little more, the salmon is fried a little too much, and with the sauce, it becomes a little greasy.

After three hors d'oeuvres, Andy picked up a glass of water and took a few sips, and it wasn't long before his first meal was delivered.

A large white porcelain plate with space for a small bowl in the middle, and a piece of sashimi resting on top of the yellow broth.

The waiter's main ingredient is red sweet fish from the foot basin, and the delicious sashimi is served with a little sour plum and olive oil, which is refreshing and appetizing.

The fish is very textured in the mouth, not soft, and the soup should be poured last after plating, with a faint aroma of apple juice. It was delicious and Andy finished the dish in minutes.

The second course is an egg bowl with crunchy granules on top and an egg in the middle mixed with fresh sea urchin mixed with spices and wine, Andy is very satisfied with the dish, it is delicious, it is simply wonderful.

The third course is a large white porcelain plate, as if it has been turned upside down, with a small amount of large Hokkaido scallops in the middle, supplemented by roasted artichokes, and the slow-cooked citrus soup mixed with walnut aroma.

The large scallops are fragrant and tender, and the sauce is delicious.

The fourth course is still salmon, which can only be regarded as decent.

The fifth dish is halibut meat from Alaska, a small piece, very tender, and the side dish is beans with sauce, which is very delicious, Andy can't help but want to complain, why do the American imperialist people like to eat beans so much.

The sixth course, a small piece of beef tenderloin, is indescribably tender and melts in your mouth almost without chewing, and is a classic of this restaurant.

In order to keep the beef tender, the raw beef is placed in a sealed vacuum packaging bag and slowly cooked in water at a certain temperature, so as to avoid the loss of meat juice and keep the whole meat cooked more evenly.

Coral shrimp, the coral shrimp with an orange-red surface layer is very attractive, especially the charming plating, just looking at it makes Andy feel good, boiled to keep the spot shrimp fresh and sweet, boiled until smooth and tender, the sweet and plump shrimp body is drizzled with a delicious sauce, with orange color, a little foamy corn shrimp sauce, on the side of the bright sweet and sour sauce, with a faint wine aroma.

30z A5 Wagyu beef, Andy added another 50 knives, than the previous beef tenderloin, this Wagyu beef emphasizes more on the contrast of crispy outside and soft inside.

Two slices of delicious roasted beef with a pink color are called one charred on the outside and tender on the inside, the skin is unbelievably crispy, and the wonderful oil and gravy texture makes Andy feel that he understands the combination of high-end ingredients and super high techniques to get the taste of the world, and the beef becomes a translucent state after roasting, melts in the mouth, and overflows with fat and aroma.

The side dishes are very interesting, with sour plums to relieve oiliness, eggplant and okra tempura.

Cool, creamy and creamy cantaloupe sorbet with sweet cucumber grains, sweet and sour grape slices and greasy shiso leaves.

Marquise marquisette and, finally, a chocolate marquise with chocolate elements for dessert. Delicate and silky white chocolate moss, chocolate cream, coffee, cocoa powder, etc., and chocolate sorbet are a dessert that perfectly shows the subtleties between various ingredients, with a hint of espresso burnt.

Overall, the food in this restaurant is still good, although there are two dishes that are nothing special and can only be considered decent, but they are quite satisfied.

Of course, for Andy, a big stomach king like the soul of the Celestial Empire, this thing is really not enough to stuff his teeth, so he asked the waiter to bring the menu and started a la carte.

The waiter who turned to leave had a dull gaze, well, he was frightened by Andy's appetite.

。。。。。

When Andy left the restaurant, he received a gift of baked goods, which were some small snacks. He made a deep impression on the chef and waiters of this restaurant, and his appetite was so good that the chef who ate it came out of the kitchen to take pictures with Andy...

After looking at the time, it was almost two o'clock in the afternoon, and Andy was going to sign a contract with Warner in the afternoon for the sale and purchase of the film adaptation rights of "Inception", and Andy drove a Porsche to the Mockingbird Copyright Company.

Andy greeted the two front desk beauties with a sunny smile on his face and went straight to Carl's office.

Pushing the door in, Carl saw that it was Andy, and hurriedly stretched out his finger to his mouth, telling Andy not to speak.

Carl was holding the phone and talking to the person opposite, it was all some nonsense, but he didn't let him make a sound, so sure the other party was the person Carl had to deal with seriously, Andy sat on the chair opposite Carl, listened to his nonsense, and soon knew who the other party was.

The people of Summit Entertainment, they seem to be more concerned about the movie rights of "The Hunger Games", and it seems that "Twilight" has been run out of confidence by Lionsgate.

Andy quickly picked up a pen on the table and wrote on a piece of paper, "Hold him back! Don't let him lose confidence in fighting Lionsgate!"

Karl stretched out his head to look at it and nodded understandingly, the lewd smile on his face made people feel the urge to step on a few feet.