The fighting nation is worthy of being a fighting nation, and the two fierce boys fought to the death and almost destroyed all the items that could be broken in the first half of the restaurant. The tragedy of the battle can be imagined, but what makes Jiang Yunfeng and the others feel amazing is that all the female *** members who are working in the restaurant today do not react, like normal girls screaming and fleeing in all directions, all of them look commonplace and keep a safe distance from the two people who are fighting, and after the fight, they spontaneously start to divide the labor to clean up the mess, clean up the scene and count the losses.

Anatoly let go of Uncle Billy's collar, straightened up and straightened out his torn suit, stretched out his right hand and said, "It's rare to get together again, can you have a drink?" ”

"I can't ask for it! But.. Uncle Billy threw away his fork and grabbed Anatoly's outstretched right hand, got up from the table, and continued, "We just landed this morning, and the kids haven't eaten yet." The restaurant was made like this by us... ”

"It's okay! Catherine~ Make something to eat for the children who come from afar, children, come and sit~ Uncle Anatoly will pick up the wind and wash the dust for you, although Catherine is only the sous chef of the little rabbit (Natalia's nickname, Anatoly calls herself), but her skills are also first-class! Anatoly beckoned Jiang Yunfeng, who was stunned, and his party to walk through the antechamber like a hurricane.

The largest vestibule is the Pushkin Café's civilian dining area, which is divided by a fully transparent kitchen, with only one table behind it, and at the end of the restaurant, surrounded by a circular sofa on the edge of the glass curtain wall, with a wide view of the whole of Moscow.

The sous chef named Catherine was a Slavic beauty with a cold and unsmiling face, and she nodded faintly to Anatoly and walked into the kitchen. The seat where Jiang Yunfeng and his party were sitting was just right to see her every step of the operation.

Catherine took a whole beef filet out of the fridge and corrected it with a knife, and the beef that had a total weight of 3 kilograms was corrected to less than 1.8 kilograms. Pinch the head and remove the tail, leave the best part of the middle section, divide it into four equal parts according to the thickness of 4 cm, sprinkle coarse sea salt on both sides, gently pat a few times, and marinate slightly.

Pour grapeseed oil into the pan and fry the marinated steak until golden brown on both sides, then set aside for 10 minutes. Then it was put on a tray and sent to the grill for about two minutes, when the surface of the steak appeared charred and the aroma of roasted meat appeared, and then it was removed from the grill, brushed with a layer of olive oil and began to rest again, while Catherine began to prepare for plating.

Touching the surface of the steak with her fingers to feel its elasticity and temperature, Catherine cut off a small piece of butter and placed it on the steak again, and sent it to the grill again, where the butter melted and seeped into the steak, took it off and served it on a hot plate, along with the large riba bread, sour cream, and beetroot soup.

Erina Nagikiri, who has studied French cuisine since childhood, has witnessed the whole process of Catherine's cooking, and is skeptical of this extremely rudimentary steak method that is not used with black pepper and red wine. It would be too hasty to think that a GO-certified three-star restaurant would serve such a dish to its customers, but when the steak is actually placed in front of him, he realizes that things are not as simple as he imagined.

The slightly charred steak is covered with liquid butter, and the unique aroma of the grilled meat is mixed with the notes of parsley, garlic and cream. Erina Nagikiri picked up a knife and fork and divided the steak on the plate in half, and the thickness of the cooked meat around the section was accurately grasped at about five millimeters, and the center was still pink and tender. Gently press the bright myoglobin with a little bit of oil flowing out, perfect for medium cooking! This is the first image of Erina Nagikiri.

The delicate steak was sent to the mouth, and not only Erina Nagikiri, but also Jiang Yunfeng, everyone was shocked. During the chewing process, the teeth felt the fleshy Q bomb and a slight burst of texture, it turned out that Catherine's two pauses of about 20 minutes were to block the juices of the steak, and the whole piece without processing was served to let the diners feel the perfect texture.

Erina Nagikiri's second resting with her 'Tongue of God' tap is to soak rosemary and garlic in olive oil brushed on the surface of the steak, and the re-roasting before serving is hidden by the aroma of spiced cream. It wasn't until the entrance that I realized the back-handed punch hidden under the spice cream. The aromas are layered and do not interfere with each other, which requires a deep understanding of the characteristics of various spices that volatilize and permeate under different cooking temperatures.

The three-star restaurant really lives up to its reputation, and the culinary strength of a sous chef makes Erina Nagikiri still have the power to parry, and the appearance of the chef Natalia is even more terrifying.

"Am I right? You only see the little rabbit, but you ignore the existence of Catherine, in fact~ Catherine is also very powerful! Anatoly boasted, as if he had fried the steak.

Seeing the shocked expressions of Jiang Yunfeng and the others, a rare smile appeared on Catherine's unchanged iceberg face, but it quickly calmed down. He said lightly, "Thank you, Mr. Anatory, for the compliment, please use it slowly." With that, he turned and left.

Anatoly pried open a bottle of Soviet-era red card vodka, poured two glasses, handed one to Uncle Billy next to him, and said in a very lonely tone, "Actually, I can't forgive you in my heart, because you killed Vladimir. Makarov! ”

"Executioner Makarov? He deserves it! ”

"He was my best comrade-in-arms and saved my life in Afghanistan and Pripyat!" Anatoly was a little emotional.

"Ghosts... Uncle Billy muttered, "Then my good brother 'Ghost' Simon. What about Riley? How should this account be calculated? ”

Anatoly was speechless, and the two fell silent, then silently raised their glasses at the same time.

"To the ghosts!"

"To the executioner!" Just before he was about to drink, Uncle Billy suddenly said, "Actually, Makarov is not dead. ”

Anatoly, whose vodka had already entered his throat, choked on this remark, coughed violently and asked, "What did you just say?" ”

"Hmm~Shh Uncle Billy, who finished a glass of vodka in one gulp, grinned and said, "Makarov is not dead, I let him go." He is now a professor at Stanford University in California, USA, where he teaches classics. ”

"Uh-haha..." Anatoly learned that his comrade-in-arms was still alive, and he covered his mouth tightly and was happy like a child. But when he thought of Uncle Billy's comrade-in-arms ghost because he would never come back, he filled their glasses and said sorry.

"It's okay, in an instant of life and death on the battlefield, no one can blame anyone." Uncle Billy drank it all open-mindedly.

Although I don't know what these two middle-aged uncles experienced when they were young, they are also very happy to see that they can sit down and talk like old friends who have not seen each other for many years. Out of the corner of his eye, he found that the street at the bottom of the building that was still busy just now was empty all of a sudden, and he knelt on the sofa in surprise and looked down, seeing a luxurious motorcade driving out of the corner and said, "The street downstairs is blocked, won't there be any big people to pass by?。。。 ”

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