(Ask for a subscription!) Ask for a ticket! Chapter 3k)

At the beginning of the lanterns, the huge banquet hall is surrounded by blue curtains, showing the grace of the starry sky under the reflection of the lights;

A jazz pianist plays a black grand piano with a light melody that flows slowly and brings guests into a romantic setting.

The guests gathered from all over the world were dressed in cocktail party costumes and holding goblets, completely immersed in the wonderful night without the usual rush.

Not just wine tasting, but also dinners.

As far as the eye can see, long tables stretch through the ballroom, the edge of the pure white tablecloth halfway between the floor and the table, from beginning to end, as if a ruler had snapped out.

Cecil didn't rush to take him to recognize someone, let alone greet him himself, quietly walked through the crowd, found a place with his nameplate written on it and sat down, and at the same time, casually pushed away a nameplate next to him.

The nearest manservant stepped forward and greeted him respectfully:

"Honorable Mr. Price, what do you need?"

"Just put the people I brought with you here."

The manservant was in front of him and the other in the back, and said with some embarrassment:

"I may need to ask for advice..."

"Then go."

"Wait a minute."

After a while, the old butler in the tuxedo hurriedly dared to come:

"Good evening, Mr. Price, and welcome to you on behalf of Lynnwood Estate."

"Okay, it's just a matter of one more nameplate, let's arrange it."

The butler smiled and said:

"No problem, Mr. Price is the most honored guest of our estate, so I'll arrange it."

The housekeeper's efficiency is still high, after asking Li Yaoyang's name, he made the nameplate as quickly as possible and placed it on the table, as for the nameplate that was pushed away, he moved it to the side.

Either way, the last one is definitely going to be squeezed out of this table, where to go? Who cares?

Li Yaoyang didn't say anything, and honestly obeyed the arrangement, but looking at Cecil's posture, it is estimated that there are few people present who can be taken into his eyes.

If he wasn't the tool he used for revenge, I'm afraid he wouldn't be taken seriously, right?

Because of Steven's connections, he knows a lot about the English butler.

The butler's accent just now is obviously a fellow countryman with Steven, even if you don't listen to it, you can know it by looking at it.

For example, the arrangement of this tablecloth, people who don't understand it may spread the tablecloth directly on the tabletop, but in this way, the tablecloth will slide around.

How do you make the tablecloth sit flat on the tabletop?

It's as simple as placing a wool cloth underneath the formal tablecloth to hold the tablecloth in place.

The napkin is folded into the style of a bishop's hat. The porcelain must be placed in a symmetrical position and must be consistent with the centerpiece and the candlestick.

To ensure accuracy, each position is measured with a ruler.

In the center of the dining table, fresh flowers are used as the main decoration, and of course, this is a flower that does not have a strong smell, so that no one is allergic to pollen or taste.

Sometimes fruit can be used, but not both.

Although there is a crystal chandelier overhead, the long white candle is the protagonist of a traditional English dinner, and there will be no shortage of them tonight.

They are slightly higher than the menorah, and the position of the menorah does not block the view of the guests' conversations.

In addition, seating arrangement is a very important part of the meal.

Guests sit opposite each other, and the chairs should be 45cm away from the table before the guests are seated so that people can sit down easily.

If there is an odd number of people on the day, the host should sit at the front of the table, with one guest on one side and two guests at the end of the table.

Also, older guests and older guests are arranged together, and teenagers and teenagers are arranged together.

Like Cecil's behavior just now, it was a serious provocation to the old butler.

However, no matter how many rules there are, they can't match the status of the guests, and to put it bluntly, what you say with your fist is the last word.

Because tonight's theme is wine tasting, alcohol fills the banquet all the time.

For example, now, it is the time for cocktails, and guests can choose from a variety of sherry and a variety of cocktails.

But there is absolutely no wine, as the acidity of the wine is not suitable for drinking at this time.

During the meal, a variety of wines are paired: white wine with fish, red wine with red meat, and champagne with dessert.

At the end of the meal, a sherry, port or digestible dessert wine, or Curacao, which is preferred by some Brits is served.

Li Yaoyang noticed that on the wine table in the corner of the banquet hall, there were already servants decanting wine.

Not only does this look ritualistic, but it also filters out the sediment in the wine and helps to promote the oxidation of the wine, soften the tannins, and allow the sleeping wine to "wake up" and bring out the aromas and beauty it deserves.

Pour the wine slowly into the decanter to ensure that it absorbs enough oxygen.

A servant is straining the sediment from the red wine and separating the wine from the sediment by placing a linen handkerchief or gauze over the mouth of the decanter.

Retracting his gaze, Li Yaoyang turned his gaze to the menu in front of him, this is tonight's menu, very traditional, Steven often arranges - watercress soup, boiled salmon with mayonnaise, burgundy red wine beef stew, French mung beans, raspberry meringue pudding.

When the guests are seated one after another, it means that the dinner officially begins.

The servants in the queue hold the plates in their hands and walk in a clockwise direction, without talking to the guests and avoiding eye contact.

When serving, bend down slightly and lower the tray to a certain position so that guests can easily pick it up.

Wearing white gloves or a napkin to cover the hands of the servants, so that the guests do not see the skin of the waiter's hands, these details are done with precision, which shows the level of a butler.

During the meal, the guests did not communicate with each other much, and they all seemed to be obsessed with the food in front of them.

In fact, it doesn't taste that good, at least not as good as the Pacific Hotel.

Take this burgundy beef stew in red wine, for example, it really misses the essence.

In Europe and the United States, eating beef is about the same as eating steak, beef back meat is eaten, and leg meat is about equal to waste wood.

The only exception to this dish is the beef stew in Burgundy red wine, which turns the beef leg into a crispy treasure.

Many people say that this dish was invented by a legendary woman, Julia Child, but it is actually wrong, she is right to make this dish popular, but she is by no means the inventor.

Because before her, this dish had become a regular on the menu of the British aristocratic castle.

Of course, the parts of the beef leg that must not be used for the nobles to eat, and the ordinary people do not have so many scruples.

In fact, the history of this dish dates back to the Middle Ages, and it was originally the food of farmers.

At that time, slow cooking was popular in the countryside because it was cheap, had a lot of fillings, and could feed a lot of people.

At the same time, slow cooking will make the hard pieces of meat softer, the soup will be stronger, and it will also ensure that the pieces of meat that would otherwise be thrown away are not wasted.

Although the dish has been documented as early as the Middle Ages, it is limited to the name of the dish mentioned, and no recipe has been found about it.

It wasn't until a French godfather chef wrote down the detailed steps of the dish in his Gourmet Guide book that he brought this rustic dish to the table of high society, and even entered the table of the Ritz-Carlton for a time.

Originally, he used a whole piece of beef in his recipe, which needed to be cooked for about two days, yes, two days, to make the beef soft.

Burgundy wines are also indispensable, arguably the crown jewel of French wines.

The unique limestone clay and rocks that have been baptized by history have created the exclusive musicians of the delicate Pinot Noir and the Chardonnay of Malola, and the rich and tough red wines.

This liquor is best simmered with meat.

Good wine is accompanied by good beef, and Charolais cattle is one of the best cattle breeds in France, produced in the Charolais and Nevle regions from the central west to the southeast of France, with a white or milky coat, a tall and strong body, a wide forehead and a short face, a short neck, and a meaty neck, which can produce a large amount of high-quality meat with little fat content.

In other words, Burgundy wine with Charolais is the best solution, and everything else can be labeled 'inauthentic'.

The most important thing is that the part of the beef must be selected well, and it must be shoulder blade.

Because this part of the meat is muscular, rich in collagen and fat and lean, the meat will be slowly broken down during the long simmer, releasing bone collagen and making the soup richer.

In addition, drain the beef pieces with a towel before putting the beef in the pan to prevent the butter from crackling when it comes into contact with the water.

All in all, this burgundy red wine beef stew can be rated at most 70 points - the location of the beef is wrong, the beef tenderloin is used, although it is rare, but the entrance is too dry, but it is glutinous;

Although red wine is from the Burgundy region, it is relatively young and the taste is not mellow enough;

The cattle are not Charolais cattle, but locally produced cattle and have no characteristics.

The most important thing is that the stewing time is not enough, let alone two days, not even 6 hours, it is completely burned, and the red wine is not completely immersed in the meat.

For this performance, 70 points can already be given to the chef's hard work, otherwise 60 points will be rich.

Li Yaoyang lost interest after taking two bites, put down his knife and fork and wiped his mouth with a napkin.

"What's wrong? Not to your liking? Cecil ate with relish.

Li Yaoyang thought for a while and said in a low voice:

"To be honest, the taste is very average, and when you have the opportunity to go to Atlantic City, I invite you to eat the most authentic."

"Uh... You mean, not authentic enough? ”

"Well, it's far from that."

"Well, I'm not interested in eating it."

I don't know if it's because his movements are a little loud, or if they are talking a little loud, and they are heard by the guests on the other side, who obviously don't think so.

"Mr. Price, whether it is authentic or not should not be a Chinese kid who has the final say."

This sentence, because of the attention of the surrounding guests, I feel that the sound of the live dining is a little quieter, but fortunately, the piano music has been flowing, and it has not attracted more people's attention.

Cecil's eyes narrowed, and he asked forcefully and domineeringly:

"What? Do you disagree?