The black limousine stopped in front of the villa built on the top of the cliff again, and Ney, the butler who had been waiting outside the door for a long time, stepped forward to open the rear door. A slender leg wearing crystal open-toed high heels stepped out of the car, and then Erina Nagikiri, who was wearing a purple luxury off-the-shoulder evening dress, stepped out of the car.

According to the etiquette of European nobles attending the dinner, Erina Nagi needs to bring an entourage, and it stands to reason that the best candidate for Erina Nagikiri's entourage is undoubtedly the new Scarlet Sand of the new household, but the Scarlet Sand of the new household who is still in the recovery period is not very good, and the entourage represents the face of the master's family, so this errand naturally fell to Jiang Yunfeng, who was barely able to take out to meet people after a little dress.

"It's here, get out of the car! What are you doing stupidly? In the interval between greeting with the villa housekeeper who greeted her, Erina Nagi kept the elegant smile on her face unchanged, squeezing out a faint voice from the corner of her mouth to remind Jiang Yunfeng, who was still in a daze in the car.

Jiang Yunfeng, who saw Erina Nagikiri's makeup for the first time, was completely stunned, and his eyes did not take his eyes off Erina Nagikiri along the way. After hearing the anxious reminder, he came back to his senses and remembered his task on this trip, and hurriedly got out of the car, sorted out the suit on his body, and stood in the position of the entourage.

Shame, super shame! I really shouldn't let him be his entourage, Erina Nagi regrets it now but it doesn't help, the housekeeper Ney didn't make fun of Jiang Yunfeng, who was foreign-looking, but made an understatement, and waited for Jiang Yunfeng to be ready before leading the two into the villa.

The four-person villa, which was originally only a four-person villa with Kristoff and three bodyguards, is now brightly lit, and the main road leading from the wrought iron gate through the garden to the main entrance of the villa is full of maids.

These maids wearing traditional black long skirts and white lace-trimmed aprons are generally older, and they are calm and indifferent, with a hint of luxury. This temperament can only be accumulated by working in an aristocratic family for one or even several generations, presumably urgently transferred from his home in Paris. Erina Nagikiri walked by on the red carpet, and the maids on both sides lifted their skirts lightly and bowed their heads to salute to welcome the guests.

Jiang Yunfeng, who learned about Christophe's identity in advance through Erina Nagikiri, was still impressed by this battle, worthy of being an ancient nobleman with a history of more than two hundred years, although the appearance of these maids is not as youthful and beautiful as that of Nagikiri's main house, but the temperament is completely crushed.

Erina Nagikiri had just stepped onto the top of the stairs when the front of the villa opened automatically. At first glance, Davout in a tuxedo is standing in front of a grand hanging staircase, with a gong beside him. Davout saw Erina Nagi enter the villa and bow in respect, then pick up the drumstick and strike the gong, and the penetrating sound reverberates in the villa, telling everyone in the villa that the guests have entered the door and are ready to be entertained.

It was still a room connected to the viewing balcony, the vases and other works of art that had been broken by Jiang Yunfeng were all replaced, and the collapsed door was replaced with a new one, leaving no trace of the battle, and the two maids who were waiting by the door pushed open the door to the viewing balcony.

The large balcony with a view has been removed, and in the middle is a round dining table covered with white satin, not far from which is a semi-circular cooking table, where Murat stands with his hands in the middle of a pile of fresh ingredients, and the Napoleonic family coat of arms pinned to the chest in a crisp white chef's uniform glitters in the light. Kristof, who was leaning on the railing and looking into the distance, was attracted by the sound of the door opening, turned back to Erina Nagikiri and smiled and said, "Welcome, Miss Nagikiri." ”

"It's an honor to be here at Mr. Christophe's dinner."

"Where~ Where, Miss Nagikiri's presence is the only way to make the humble house shine." The aristocratic flattery of each other made the two laugh at the same time.

"This way of speaking is really awkward, don't talk about these cumbersome aristocratic etiquette, Miss Nagi Cut, please take a seat!" Kristof, whose spirit was no longer as gloomy as before, invited Erina Nagikiri to sit down, and then said to Murat, who was waiting for instructions, "You can begin." ”

"Yes, Master Christopher!"

Murat responded and began to prepare the appetizers, fished out the fresh clams and mussels, and inserted a thin-bladed kitchen knife into the seams of the shells to skillfully separate the meat from the shells. Rinse the clams and mussels first, then press them on a cutting board, flatten the blades and spread them in the middle of a white dinner plate. The ability to slice the soft and smooth shellfish into thick and uniform slices shows that Murat's skills are not ordinary.

Drizzled with olive oil and fresh lemon juice and garnished with finely chopped parsley leaves, a Marseille-style appetizer with thin slices of shellfish is ready in less than five minutes. Ney, who was standing behind Christophe, walked to the cooking table, picked up a plate of appetizers and gently placed them in front of his young master.

This time, Jiang Yunfeng, who was an entourage, was not in a daze, and followed Ney to deliver the appetizer to Erina Nagikiri's table, Erina Nagi laid out the napkin and picked up a piece of shellfish meat with a silver fork and sent it to the mouth, the whole appetizer highlighted the freshness of clams and mussels, these two kinds of fresh seafood from the water to the table of the guests no more than five minutes.

Shellfish with a light salty flavor does not require additional seasonings, and the extremely short processing time ensures a fresh and tender taste. Olive oil and lemon juice bring out the natural sweetness of the shellfish, and successfully pry open Erina's extremely discerning taste buds.

In between appetizers and small talk, tonight's chef Murat began to cook the soup after the appetizer. Pour an appropriate amount of olive oil and peeled shrimp heads and shells into the pot used for the stew to stir-fry the shrimp oil, Murat constantly uses a spatula to crush the shrimp head to squeeze out the shrimp paste inside to increase the flavor of the base soup, and then add celery, onions, and carrots until the three treasures of the French meal are slightly softened, then add freshly chopped fennel bulbs.

After all the vegetables in the soup pot had been stir-fried until the water was spitting, Murat duly disemboweled the whole fresh mackerel, removed the internal organs, rinsed and chopped into large pieces, mixed with other ingredients and stir-fried, added some broken sun-dried orange peel and bay leaves, a pinch of thyme and chopped fresh tomatoes. Murat took out a bottle of brandy, blocked the mouth of the bottle with her fingers, controlled the amount of wine poured into the soup pot, evaporated the alcohol of the brandy, and used a large spoonful of tomato paste and a pinch of saffron to adjust the color, then poured in water, covered the pot and stewed the soup.

The shrimp is picked up with boiling water for a short time, slightly reddened, and immediately fished out into ice water to cool down to ensure the taste of Q bomb, and the mussels are boiled in boiling water until the shells are opened, and the sea bass meat cut into small squares is also scalded until white. Murat placed the processed ingredients on a soup plate and began to arrange them, and the lid of the steam top of the simmering soup pot sounded softly, informing the chef that the fish soup was almost finished.

Murat picked up the pot and poured out the eggplant-colored fish broth, and instead of discarding the remaining base, he poured it into a special tool. The soup bowl is placed directly below the spout of the tool, and the handle above the tool rotates the handle of the tool to drive the rolling winch to exert tremendous pressure on the base material inside, and the juice is filtered through the strainer inside the tool to filter off the residue and flow back to the soup bowl directly below through the spout.

Stirring in just a pinch of fine salt, Murat tasted the taste on a tasting plate before scooping up the eggplant-red soup and soaking the ingredients in the plate. Embellished with shredded baby basil leaves and two slices of crispy baguettes baked with garlic mayonnaise, the delicious Marseille fish soup is ready for guests to enjoy.