This group of gentlemen, real or fake, sat upright in their seats, holding knives and forks for dinner, behaving decently, and talking softly from time to time.

The whole restaurant was so quiet, only one difference, in the most conspicuous place of the restaurant, there were several men with goblets in the cluster, and in the middle were a couple of lovers, Zheng Fei had seen them all, the woman was the aristocratic lady that night, and the man was Claude the Navigator.

People gathered around Claude, babbling polite words and offering courtesy, and the worldly face was full of flattery.

Seeing this, Pete said to Zheng Fei with jealousy: "Since he came back with a whole box of jewelry, he has become the most popular person in Atlanta Town!"

"Where did he go before?"

"I heard that I walked along the coastline and came to a very hot land. ”

"Gold Coast, Africa. Zheng Fei muttered to himself, looking at Claude's arrogant appearance, and understood that no matter what era it is, the status of wealth is unshakable.

"What?"

"Oh, it's nothing, let's get down to business!"

Carrying nets and pulling on torn cloth shoes, they passed by the tables, and the guests hid their noses in disgust because of the fishy smell and the smell of sweat.

The waiter couldn't stand it anymore, so he ran a few steps over with the menu, frowned, and said, "Two, please go out and wash up before you come to eat." There was a strong sense of sarcasm in his words.

"We don't eat, we look for your boss. Zheng Fei put down the net pocket, his chest straightened, and his strong chest muscles eased the service ecology a lot.

Seeing these shellfish and seafood, the waiter probably understood, tilted his head and said, "Follow me to the back kitchen." ”

Far away, the aroma of various dishes mixed together in the back kitchen came to his face, and Zheng Fei could smell that there was a roast goose with tender meat, which was indispensable for Christmas dinner every year.

I was really hungry to be made like this, and the two of them secretly swallowed their saliva in unison.

The kitchen was very noisy, the sound of washing vegetables, the sound of cutting vegetables, and the sound of stir-frying, coupled with the chef's almost hysterical command, made Zheng Fei feel as if he had followed up with KTV.

"George, hand me the salt! it's salt, not sugar, you pig's brain!"

"Oh my God, who made you cut open the foie gras?!

"Hans, if you don't want to lose your job, get the dessert ready in two minutes!"

All the voices added up were not as loud as the chef alone, and the chubby man pinched the bucket waist, glared angrily, and muttered, "My God, where did the boss find you bunch of garbage!"

This movement made the waiter timid, and stepped forward and said with a smile: "Chef, these two people are looking for the boss, they are probably fishermen, and I led them here directly." ”

Hearing this, the fat chef's anger subsided, glanced at the net pocket in Zheng Fei's hand, patted the waiter's shoulder, and said meaningfully: "Well done, your benefits are indispensable." ”

In this high-end restaurant, the chef has the right to buy ingredients, and for eighty silver coins, you can ask the boss for a hundred, as long as it is not too much, after all, the chef is the signature of the restaurant, and the boss turns a blind eye.

"Man, what kind of shell is this?" said the chef, picking up an abalone, curious at the never-before-seen shell.

"It's called abalone, it's a very rare shellfish, it's so delicious that the rich people in big cities call it the crown of seafood, and it's very valuable. ”

"Come on, man, how good can such ugly shells be, I'll pay fifteen silver coins and buy them all!" The chef rolled his eyes, and with years of experience, he could see that the flesh of these inconspicuous shells was indeed very tender.

Zheng Fei smiled, grabbed a handful of abalone and said, "Fifteen silver coins can only give you so much." ”

"What? Are you crazy?!"

"Oh, let's do it, I'll cook it myself and use it to make a dish and see what the guests outside say. As he spoke, Zheng Fei washed his hands seriously.

The chef was immediately dissatisfied and exclaimed, "Hey, I'm the chef!"

"Let him try. A mature voice came from the kitchen door, and at some point the boss came, leaning against the door frame and watching quietly.

The "boss" chef wanted to say something.

"If he can make us a new dish, why don't you accept it?" said the boss with a smile, handing him a pack of shredded tobacco.

When he saw the tobacco, the chef immediately quieted down and gladly accepted that tobacco was extremely expensive in medieval Europe, because tobacco could not be grown in Europe, and merchants bought it at a high price from the West Asians, so that the rich had the opportunity to enjoy it.

After many days, Zheng Fei finally made abalone again, and under the instruction of the boss, all the chefs came around to learn.

He picked up a knife, carefully dug the meat along the edge of the abalone shell to remove the internal organs, and used a small toothbrush to brush the black attachment on the abalone meat and hit the flower knife.

"This is so that the steamed abalone meat is tender and tender. He explained.

Then, he puts the abalone meat in the shell and puts it on a plate, sprinkles a little ginger on top, drizzles a little cooking wine on each abalone, and then drizzles a little oil and fresh soy sauce, and the whole process is done in one go.

After finishing this process, he turned to the chefs and said, "After the water in the steamer is boiled, it can be steamed in the steamer for 10 minutes, and after steaming, sprinkle with minced chives, if there is garlic paste, you can also pour some soy sauce according to the taste of the guests." ”

"Do you remember everything?" asked the boss.

"Remember!" the chefs replied in unison, but their expressions were disdainful, what a fisherman made deserves to be learned by himself as a professional chef.

Ten minutes later.

Under the expectant gaze of the boss, the waiter walked up to Claude with the abalone, claiming that it was a new dish in the restaurant and invited guests to taste it.

Claude was not polite, and directly pulled the tender abalone meat with a spoon and stuffed it into his mouth.

"Oh my God!" he glared in surprise, and quickly took another bite, exclaiming, "What's its name, I've never had such a great dish!"

"The chef calls it abalone, please set a price for it. The boss smiled and walked over to him.

"Ha, I'd give you ten silver coins to taste this meal!" said Claude, winking at the noble lady, as if to say—I am rich.

Ten pieces! Pete almost jumped up with excitement when he heard this number! There are hundreds of abalones here, and ten silver coins each add up to a fortune!

Zheng Fei whistled easily and watched the boss walk back with a spring breeze on his face.

The boss shrugged his shoulders and said, "You heard him, he was willing to give up ten, but he was the richest man in the whole town, and other guests couldn't afford such a high price, so I thought about it and decided to sell it for five silver coins each, so how much should I pay you?"

"Two of each. Zheng Fei raised his eyebrows.

"Are you crazy?!" Pete cried, and profits fell by more than half in the blink of an eye.

The boss was stunned, and then smiled: "Thank you for the low price, as a thank you, I will accept all the goods you send in the future!"

"Don't worry, I'm not done yet, two silver coins each are just the money for the ingredients, but after learning my craft, you have to give me an extra thousand silver coins!"