delicious master

Chapter 309 High-end Restaurant
There are quite a lot of people queuing outside the restaurant, but when they actually line up, the speed is actually very fast.

About half an hour later, Tang Xiaokang entered the restaurant. At 12:30, it was not too late for lunch.

This restaurant uses the form of set meals, 380 eight, 580 eight, 880 eight and 1000 two hundred and eight, and there are finally [-] set meal options.

Of course, these are all single-person packages. If it is a couple, there will be certain discounts. You only need to add a price ranging from 600 to [-] yuan to enjoy the double-person package discount.

It seems to be quite high-end, and the atmosphere and style of the entire restaurant is also closer to the petty bourgeoisie. The huge floor-to-ceiling windows can clearly see the scene outside, the oversized sofas in Central European style, and the marble dining tables, with a touch of classicism and elegance. Modern minimalist style with metallic gray.

The integration is quite good. At least in terms of the dining environment, it seems to be much better than Dongju. At least it is more modern than Dongju.

However, the targets of the two sides are different. Dongju is a private restaurant, and Tang Xiaokang feels that there is no problem with the style of the ancient restaurant's Taishi chair and Eight Immortals table.

With a one-fold coupon, Tang Xiaokang naturally got the most expensive order, otherwise he would not be able to earn back the advertising fee.

600 The best set meal, plus [-] yuan for a two-person set meal increase.

Thirteen dishes, looking at the words on the menu, um, all of them are in English, but it doesn't seem to be the case. Anyway, Tang Xiaokang doesn't know the menu, and Tang Xiaokang doesn't know the menu either.

The appetizer dessert is jelly, flame ice cream jelly, after the flame is burned, the translucent ice cream slowly covers the entire turquoise jelly, and there is a light pink cherry blossom inside.

It looks very gorgeous, and the visual effects are full, but for a Chinese chef, this kind of thing is more about watching and eating.

Although with the advancement of the times, Chinese food has begun to have enough visual experience when cooking, but generally speaking, the taste of food is the most important thing.

I scooped a little bit of the milk-flavored ice cream with a spoon. I could smell the milky flavor before I even took it into my mouth. I don’t know how it made it so clear. It seemed a little transparent to the senses.

The milky flavor is good. After I just experienced it, I started to get used to the jelly in the innermost part. The green jelly tastes like rum, and there is also a hint of green plum wine in it. The taste is not heavy and makes people feel When you are slightly drunk, you can instantly experience the taste of ice cream and jelly, and after the aftertaste, there is even a little bit of cherry blossom fragrance.

This dessert is very good.

The portion is not much, even though Tang Xiaokang has been eating carefully all the time, he wiped out all the desserts in front of him in three mouthfuls, um, it fits the style of western food.

Tang Xiaokang was very satisfied with the first dish. It had all the color, aroma and taste. Although the portion was relatively small, the taste bud experience was indeed very rich. As an appetizer, it was really well done. For a moment, Tang Xiaokang began to look forward to the next dish. Dishes.

The second dish is caviar with bread. To be precise, it is caviar with baguette. The taste is just like that. It's not very good, but the fishy smell of the sea is a bit too large.

Needless to say, the baguette, it may be difficult to eat this thing as food, but it is still good as a self-defense weapon.

The sudden change made Tang Xiaokang bewildered, he was satisfied with the last dessert just now, how could the style of the next dish change so quickly.

The difference between the two flavors made Tang Xiaokang feel that the chef of this shop has changed.

Even with a [-]% discount, you can't be so casual, the gap between this dessert and appetizer is a bit too much!

Silently complaining in his heart, the third dish was soon brought out. This thing looked interesting, it was a grilled mushroom.

It's not accurate to say that. It should be a mushroom stuffed with various fillings. The white mushroom has its roots removed, and the thick mushroom is stuffed with meat, potato foam, celery foam and various other things. Fillings.

The amount of oil used is very solid. It doesn’t look like a western meal, but it feels like a lot of Chinese food. With this amount of oil, it is absolutely impossible to do it without using a wide range of oil.

Looking at the shiny mushrooms, Tang Xiaokang made a silent comment in his heart.

The aroma is very good, and it smells quite appetizing. At least in terms of appearance and smell, it satisfies the two requirements of color and aroma, especially after the caviar and baguettes that I got earlier, that thing even Xiao Yuanyuan ate. I feel disgusted.

It made the only non-picky eater in Dongju feel unpalatable, which shows how terrifying it is.

After one bite, the thick mushrooms have a meat-eating texture, and the wonderful taste explodes instantly, blooming the stuffing wrapped in it.

The aroma is full, and the various matching fillings make people feel the natural richness.

The taste is great, except for a little more oil, it really feels rich, and the feeling of the various fillings blending together is really satisfying.

The only regret is that there are no chopsticks in the western food, so this mushroom can only be poked with two toothpicks, which doesn't look very impressive.

The following dishes seemed nothing too impressive, the taste was so-so, but the gimmick seemed a little heavier, which reminded Tang Xiaokang of a Michelin restaurant.

That's right, that one obviously sells tires, but insists on getting a foothold in the restaurant street, and then somehow becomes a benchmark, but there is no evaluation of delicious food.

After the evolution of this level evaluation in the catering industry initiated by foreign Michelin companies in recent years, it has gradually changed from the pursuit of food to the creation of gimmicks.

It seems that taste is not that important. On the contrary, the more novel the concept, the more interesting the production method, and the more unique the feeling, are what a high-end restaurant should have.

This matter has confused Tang Xiaokang until now. If taste is not important in a restaurant, then what is the significance of this restaurant.

Keep people fed?That's definitely not as good as the buffet and staff canteen.

Perhaps it is because of the Western prejudice against Chinese style, or it may be because of the weird political factors. There are actually not many Michelin stars in China, and most of them are even in Xiangjiang or Australia.

This obvious way of prejudice may seem itchy, but it is also petty, and there is a feeling that if you can't afford it, you won't take it with you.

(End of this chapter)