The master came back to his senses and asked me all the details, and I told them all the time.

The master went out to take a look, and sure enough, almost all of the things were only eaten in one bite.

The chef brought out the cake from the kitchen, and the two of us sat down and ate the cake and leftovers.

Today's dish tastes particularly good, I don't know if the master is attentive. I still made money, and I was happy to eat everything deliciously.

When I was full of wine and food, I remembered my business card and took it out of my pocket and handed it to the master.

The master glanced at it, tore it into pieces and said, "I don't understand it, I guess it's a rich man." ”

。。。。。。

After that day, at noon the next day.

Reporters from six TV stations blocked the door of our Chinese restaurant.

The master was so frightened that I was left alone to greet him.

I don't remember what I said about it, except that I learned from a reporter that Michelin had written a whole page for our store in the magazine.

The reporter said that this is a special case, and in the past, a company that wanted to be on the cover of a magazine had to be assessed for a year. At least 12 interviews, and there is only a little space.

And now the French foodies who know how to do it have memorized the words "stew" and "luandun".

It was also on that day that I learned about a Michelin-starred restaurant.

As soon as the reporter left, business automatically came to the door.

Ninety percent of the foreigners who come are foreigners, and I even suspect that the whole Little Asian foreigner has come to our restaurant.

This is also the first time I know how tired a chef can be.

In the days that followed, our restaurant never rested.

When it comes to food, it can cut off my tired hands.

Three days later, the men in the crisp suits came again and presented me with trophies and certificates.

That's right, the master's shop has been awarded a Michelin star.

And I became a Michelin-starred chef.

After that, the business almost became more and more lively, so lively that the shops on both sides of the next door completely lost business.

A month later, the chef annexed the restaurants on both sides of the house next door and brought in the chefs of the restaurants on both sides to help.

Expanded three times in one go, and our Chinese restaurant suddenly became the largest restaurant on the street.

Just restaurants, of course, there are other restaurants and hotels on this street.

Every month after that, the people in the suits would come and have a look.

The chef also specially made a lot of new dishes for this purpose, ensuring that they will have a surprise every time they come.

And our store is also being interviewed by more and more reporters.

The following year, we became the largest restaurant in Asia Minor and were awarded two Michelin stars.

Because of the identity of the master, he recognized me as a godson. Of course, in front of outsiders, he is his own son, but behind the scenes, I continue to call him master. I didn't resent this dad either, and gradually I even forgot to visit my parents' house.

Five years later, we went from a restaurant for 12 people to a hotel for more than 200 people.

On the day the hotel was completed, it was time to give the hotel a name.

It can no longer be just one "Chinese restaurant" with three Chinese characters like before.

Everyone was worried, saying that only our father and son were qualified to name names.

The master said that the group of foreigners who came to the store was June 3rd, which was my birthday.

Of course, this birthday was also ordered for me by the master, and I regarded this as my real birthday.

The chef then named the hotel: Soixante-Trois

French means: sixty-three.

The day after the hotel opened, the group came again.

This time I asked to visit the kitchen and wanted to watch me cook.

Our hotel has long since become a leader in the restaurant industry, and I have learned what my master has learned all his life.