The base of this dish is some kind of meat chopped into strips, surrounded by small carrots and yellow peppers, and a verdant asparagus, purple bay leaves, parsley, etc., which are colorful and slightly more garish than the rustic appetizer. With {dream} small ◢.1a

"The North Marching Crab with carrots and yellow peppers and wild asparagus, the North Marching Crab is a special kind of crab that walks together like an army marching, hence the name, its crab meat is full, it is tight and elastic due to frequent exercise, and it tastes good with vegetables."

The chef reintroduced.

Elimia took a small piece of crab meat mixed with vegetables and put it in her mouth, and then she realized what the chef called the characteristics of a marching crab.

In the past, the crab meat was slightly loose, but it always felt that something was missing, while the meat of the marching crab was completely different, and in the process of chewing, it seemed that you could feel the magnificence of thousands of crabs running in the sea, and with a special sauce, it was delicious.

The crispness of the vegetables contrasts with the elasticity of the crab meat, and it is a dish with a well-layered texture.

"The third dish is the polarized pearl oyster soup, which uses juvenile polarized pearl oysters, and adds North's unique trade wind grass to the cooking process, which is my original creation."

The chef introduced the soup as the servants brought bowls of soup.

The soup is crystal clear, with a few slices of shellfish and a few green vegetables, and at first glance it looks very ordinary.

But Fina drank a spoonful of soup to feel the unusualness.

Originally, the taste of the seafood soup should be light and delicious, but in Fina's mouth, there was an incomparably rich taste frenzy swept over, and she couldn't believe that such a clear soup contained such a huge amount of energy.

The polarized pearl oyster is soft and delicious, and the trade wind grass has a unique special aroma, which makes the whole dish not only majestic, but also rooted in the earth, with an endless aftertaste.

"I used a stock made from several types of meat and ribs, and I strained it to make a base stock, and it seemed to be a success."

The chef smiled and brought the side dishes.

The side dish was a bit of a surprise, with a large green area taking up half of the plate, and mushrooms and some kind of mollusk meat on the other side, with some creamy milky foam in the middle, a dish that was not very ordinary at first glance.

"This is Midland snail with three kinds of mushrooms, although Midland snails are not big, but the taste is excellent, these three mushrooms are oyster mushrooms, shiitake mushrooms and straw mushrooms, I have fried them in butter, and these milk foams are parsley garlic sauce, in order to match this dish, they are specially foamed, and the green sauce is a special vegetable sauce I made."

Dana was a little afraid to start at first, although she had heard of eating snails before, but this was the first time she had faced a dish made by snails.

However, seeing that everyone around her showed happy expressions after eating, she also gritted her teeth, stuck a snail with a fork, mixed it with mushrooms, dipped it in the white and green sauce, and ate it in one bite.

The butter penetrates into the three mushrooms, and the umami flavor is similar but not the same, and the parsley garlic sauce becomes softer after it turns into milk foam, and it tastes great with the texture of a snail.

A special vegetable sauce is a breakthrough in the dish, and the green natural flavours create a harmonious whole for the whole dish, creating a picture of thriving mushrooms and slowly crawling snails in a secluded forest.

The main course is beef, which is sliced half a finger's width wide and the pink and tender noodles are visible, and the beef is topped with a crumbled beetroot puree and a circle of spice mixtures on the outside.

As soon as you eat it, the beef melts in Xia Luo's mouth, which indicates that the meat quality of the beef is excellent and the cooking method is just right.

The beetroot puree relieves the oiliness, and the blend of spices adds an exotic flavor to the beetroot, which is served with fluffy bread.

The chef didn't explain much about the main course, which is a dish that restores the original taste of the food, and the cooking method is extremely simple, but it reveals the mastery of his cooking.

Cooking, the easiest, is often the most difficult.

After a hearty meal of meat, a refreshing platter of seasonal vegetables is served.

The vinaigrette and salad dressing are poured over the common vegetables, which is just right to wash away the meaty taste of the beef that has been rich in flavor from before, and the three-color caviar garnished with vegetables adds a bit of sea flavor to this dish.

When the last dessert was served, Claire's eyes immediately lit up.

At first glance, this plate is just ordinary chocolate sauce with chocolate chip cookies, but when Claire scooped it up, the feedback came back to a somewhat unusual touch, and without thinking too much, she put it in her mouth, and then a taste bomb burst out.

The first thing to notice was the slightly bitter and heavy taste of the warm chocolate mousse, but before the smell could spread, a burst of rich hazelnut paste broke through the earth, bringing the wildness of the forest.

But before the taste of hazelnut butter could ferment in the mouth, a cold cream ice cream followed, bringing the whole piece to a perfect end.

Under the seemingly ordinary and monotonous chocolate mousse, there are two different temperatures and different flavors of desserts, the overall temperature from hot to ice, from bitter to sweet, and finally fused together, with a lingering aftermath.

"It's delicious!"

Claire couldn't help but eat it bite after bite, and to be honest, although this dinner was still a little unsatisfactory to Claire in terms of quantity, the quality was far beyond her imagination.

"As I said, this Mr. Fisher is a famous chef who has traveled many countries before opening his first restaurant in North, and it has become a highly rated restaurant in no time."

Sofinette said, and the cook saluted.

"It's my greatest wish to be able to make everyone happy, and in fact, I wouldn't have been able to embark on a culinary career without the sponsorship of the Sophinet family."

Without asking about the past between the two, Reiner only nodded silently, and he took a sip of the red wine in the glass, which was also excellent in color and mellow in taste.

As for the girls, Reiner didn't let them get drunk easily to avoid any drunken trouble, and they had cold orange juice in their glasses.

"Guys, there's one thing I didn't tell you before, this villa not only has a great view of the sea, but also is built on a hot spring."

After waiting for the meal to be finished, and everyone had eaten and drunk to their heart's content, Sophinet spoke.

"Later, everyone can go and enjoy the hot springs and relieve their fatigue."