Food customizer.

The second before he opened the door and walked in, Zhou Bin had already thought of thousands of ways to say hello to this hermit master.

But when he opened the door, he heard nothing.

I only heard Mr. Shang in front of me saying, eat, eat, eat, eat, eat!

Then just immerse yourself in eating!

Damn it. Zhou Bin was completely stunned. The case that Shang Mingke would leave the table every time he finished a dish was suddenly solved at this moment.

It turns out that you didn't really come to the kitchen to ask if there was anything left. Maybe Mr. Shang did come to ask if there was any extra, but he actually ate the extra, and then...

I can't accept it, I can't accept it at all!

Zhou Bin, a person who had always been calm, suddenly lost his composure and strode to the operating table. Shang Mingke was still eating without thinking about anything.

"Mr. Shang." Zhou Bin's voice was calm and elegant.

Shang Mingke lowered his head, "Eat, eat, why don't you eat? Come on, let's eat together."

Needless to say, this raw fried sturgeon tastes almost completely out of the category of fish slices. Even the sturgeon slices seem to be just embellishments. The real delicious thing is the ribs!

I can't say it has any special taste, it just has that texture, and it's crunchy and delicious.

Some things are just that.

What does it taste like? It really has no taste. It just tastes very good. If it is seasoned with better techniques, it will immediately become a classic delicacy.

There is also a stewed abalone with dragon bones cooked by the state banquet master Lu Yongliang himself. The ingredients are abalone and sturgeon bones. For this dish, Lao Lu has been staring at Su Chen's four-pound sturgeon for a long time, and he can't find any ingredients. None of it was wasted.

Seeing that Shang Mingke hadn't noticed him yet, Zhou Bin sighed and walked up to him, "Mr. Shang!"

Only then did Shang Mingke raise his head, "Mr. Zhou, why are you in the kitchen?"

I have to say that Shang Mingke was able to get into this position and was very adaptable. "You are a distinguished guest, how can you come to the kitchen? Come on, I will take you back to the box to sit."

Shang Mingke didn't mention a word about coming to the kitchen to eat.

There were so many people here, Zhou Bin couldn't complain about Mr. Shang's behavior, so he could only smile and nod, "I came here mainly because I felt that today's dinner tasted really good. I especially want to visit the food producer in person. I don't know."

Zhou Bin looked around here and saw only four people wearing chef uniforms. One of them, an elder, looked more in line with the temperament of a producer. But just now at the door, Shang Mingke introduced that this was the chef of the state banquet. Zhou Bin still has some memories.

"This is the boss here, his surname is Su." Shang Mingke extended his hand and introduced in the other direction.

Zhou Bin immediately smiled and walked towards Zhang Laoer. Because he remembered the world champion and his chubby face was easy to recognize, he ignored Liu Abao.

"Hello, Boss Su! It's better to see than to hear a hundred times! You just met me"

Zhang Laoer was too embarrassed to shake hands, "I'm not Boss Su, he is."

Zhou Bin was not embarrassed at all, "Sorry, sorry, Boss Su."

"Me neither, he is." Old Seventeen took a step back.

Zhou Bin started to feel embarrassed this time. Looking at this tall and tall young man wearing a suit, he felt a little unbelievable, "Boss Su?"

"Well." Su Chen stretched out his hand to shake the distinguished guest's hand, "Hello, I am the boss here."

Zhou Bin was surprised that the boss, or the chef here, was so young, and he was also surprised that a gourmet with such a good craftsmanship was actually wearing a very elegant suit in the kitchen.

I didn't know what to say for a moment, and it took me a long time to hold it in before I finally managed to say, "Aren't you hot?"

Su Chen let go of the other person's hand, feeling that he couldn't make this friend.

You don’t care if I’m hot or not!

"It's okay." Su Chen greeted, "It's our honor that you are satisfied with the food we made."

In "A General History of World Food", there is a story about the dining etiquette of medieval Europe. If the guest is very satisfied with the dishes he has eaten, it is a very high respect to pay the producer a personal visit and thank him.

"It should be." Zhou Bin smiled and wanted to say some kind words. Carlson, the three-star chef behind him, walked up to him and reached out to talk to Su Chen.

"Mr. Su, I am the chef of the Ledoyen restaurant in Paris. I was invited by Mr. Zhou to come to China with him this time. I unexpectedly tasted the food you made. I am deeply honored."

Su Chen was slightly startled.

If it were another restaurant, he might not know it, and even trying to understand it would be a problem.

But Su Chen really knew the restaurant the redhead was talking about!

When I was studying French cuisine, this restaurant was mentioned many times in the general history. Speaking of this restaurant, I have to talk about what makes it a time-honored restaurant.

There are many time-honored brands existing in China, but in fact there are not many real time-honored brands. The fundamental reason why many restaurants evaluate time-honored brands is still one word: profit.

With the name of a time-honored brand, the increase in vegetable prices is very reasonable, and the signboard seems to be more upscale.

So now, in order to be more high-end, many time-honored brands have begun to participate in Michelin evaluation!

Cuihua Building is a typical example. It makes itself neither Chinese nor Western, which is very uncomfortable.

However, due to historical changes, most of the time-honored restaurants in China are not as good as Ledoyen Restaurant in terms of heritage. This is a historical reason and has nothing to do with anything else.

This restaurant opened in 1794. Even the location of the store has not changed for more than years. It is now located next to the very prosperous Champs Elysées. The general history introduces that Napoleon and Josephine were there at that time. The first encounter took place here.

Their signature dish is black truffle seabass. Many celebrities and politicians often visit this restaurant. It is a veritable three-star Michelin restaurant.

Of course, Su Chen has never been to the country of Fa, nor has he tasted their dishes. He can only know a thing or two from history books. Whether the specific dishes are as delicious as they were back then can only be known by tasting them in person. .

All we can say is that the chef of this restaurant must have something.

Su Chen immediately smiled and said, "Hello."

Carlson glanced at the operating table and said, "Mr. Su, although I know this is rude, the food you made has aroused my strong interest in Chinese food. I especially want to see how you make it here. May I ask? Is this okay?"

I don't know if it was due to translation or something else, but when Su Chen heard what Zhang Jiayi relayed, he always felt that Carlson spoke a little strangely.

Hearing this, Zhou Bin also nodded immediately, "That's right! Your first four dishes are very delicious. I even asked Mr. Shang to ask if there is any left and I can eat more. It's a pity."

When he said this, Zhou Bin looked at Shang Mingke with a very subtle look.

It seems to be saying: Didn’t you say it was gone? Why are you eating secretly in the kitchen?

Indeed, Zhou Bin is not very interested in how food is made. People who like to eat may not necessarily like to cook.

But those who love to cook will definitely love to eat.