Chapter 1107 Paris Pretending to Be Garlic

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At noon, the traffic on Fifth Avenue finally returned to normal. Yang Cheng read the news and learned that early this morning, a series of car accidents occurred on Fifth Avenue. More than a dozen vehicles collided one after another, almost blocking the entire intersection. Block incoming vehicles from all directions firmly in place.

Meeting Paris for lunch, Yang Cheng deliberately chose a Michelin three-star restaurant—ChefsTable, which is a very stable restaurant on the Michelin three-star list.

This restaurant innovates on the basis of traditional French cuisine, incorporates Japanese-style cooking techniques, and brings out the deliciousness of the ingredients to the extreme.

However, this store used to be hidden in Brooklyn, but now it has moved to Manhattan and settled in an organic supermarket on 37th Street. Like all Michelin three-star restaurants, ChefsTable only accepts reservations, and strictly stipulates the time for accepting reservations: every month The first day of the first month of the month is used as the starting time of booking for the month, and only accepts phone bookings between 10.30AM-5.00PM from Monday to Friday. If the first day of the first month is a weekend, the next first working day will be the starting time scheduled time.

But these rules are nothing to Yang Cheng and Paris, otherwise how would they reflect the superiority of their identities? After a phone call, the secretary of Citibank helped him find two friends who were willing to give up the reserved places.

I met Paris at the entrance of the supermarket. After hugging and hugging, Paris took Yang Cheng’s arm and entered the door. Undoubtedly, the most attractive thing when entering the door was the legendary open kitchen—a long shiny brown wooden table facing In the spacious and bright rectangular open kitchen, the small copper pots suspended in the air shine brightly, and the chefs in neat white robes are quietly busy with their work.

As soon as Yang Cheng and Paris entered the door, the chef greeted them with a warm smile, and he didn't look like the person who set the rigid rules.

"Dear Mr. Yang and Miss Paris, welcome to ChefsTable, I am Caesar Ramirez, the head chef of this restaurant."

Yang Cheng took the initiative to shake hands with the other party, and joked, "Your strict reservation rules don't seem to be welcoming me."

Cesar Ramirez is a charming person who closes the distance with guests with just a few words, "No way, I only have one pair of hands, I can't keep busy with too many guests booked, cooking is not a substitute for family place in my heart."

Yang Cheng was surprised. It was hard to imagine that this was the words of a Michelin three-star chef. Logically speaking, this sentence should not be: Cooking is my life?

But he didn't talk too much, and changed the subject, "Then Paris and I are looking forward to the chef's performance today."

Cesar Ramirez pressed his palms on his chest and bowed slightly, like an elegant noble gentleman, "This is my honor."

The waiter invited Yang Cheng and the others to sit at the long table. Although the dining environment is not very high-end, it is spacious and bright, and the seats are not narrowly spaced, so it doesn't feel crowded at all.

The most important thing is that the kitchen operation room is unobstructed. While admiring the chefs' peak culinary skills, they can taste the top delicacies without losing their flavor.

This restaurant focuses on French-Japanese fusion, so the order of serving dishes is not the traditional French meal mode. An exquisite thyme ice cream as an appetizer and dessert kicked off the lunch.

The first dish is the famous Hokkaido sea urchin - the pre-marinated black truffle is very thick and exudes a strong aroma, covered on the Hokkaido sea urchin from thousands of miles away, the entrance is fresh and sweet, and it has a bitter taste like other The sea urchins are not in a comparative class.

The crunchy bread at the bottom is toasted just right, which is really the finishing touch and brings a new experience to this dish.

But now is not the season for sea urchins. After serving the dishes himself, Caesar Ramirez,

He said apologetically, "I always recommend diners to taste delicious food in spring and summer, because the ingredients are more abundant and the taste is the most outstanding in this season. This Hokkaido sea urchin, I can barely hit 90% Minute."

Paris wiped the corner of his mouth and said, "It's already very delicious. If I hadn't specifically requested it, I'm afraid you wouldn't have served the guests with non-100-point dishes."

Caesar didn't mean to be modest at all, but nodded in agreement, "Indeed, but today's Hokkaido sea urchin has been slightly improved to remove the bitterness caused by the season, and it can basically meet the requirements for serving."

Paris nodded, "No wonder it has a different aftertaste from the ones I've eaten before."

No matter how delicious the sea urchin is, it is just a foreplay, and the main course is GC. Today's main course is slow-simmered wagyu beef.

In fact, just hearing the A5 Wagyu from RB Miyazaki is enough to make people salivate. When the Wagyu is served, it shines with oil, without too much decoration, just wrapped in a thin layer of sauce, so willful It's the first time I've seen how to eat.

But after entering the mouth, people can fully experience what it means to be simple but not simple. The degree of maturity is moderate, the entrance is soft but still tenacious, and the aroma fills the entire mouth. After putting the sea urchin, it can completely mobilize the taste buds on the tip of the tongue, fully Why is it so vulgar to enjoy the beauty brought by money? Because this dish is enough to cover the expenses of an ordinary family for a month.

In contrast, the quail in the other main course is much inferior. The quail is not good as a whole. The sauce below is salty and sweet. Paris didn't even move after taking two bites.

Next is the seasonal sea fish from Tsukiji Market. The surface of the fish skin is slightly grilled, the skin is burnt and the meat is tender and not scattered. It is served with thick soup to re-mobilize the appetite of diners;

White truffle scallops, scallops fried at low temperature and sprinkled with white truffles, the aroma is tangy, and the taste is stronger than black truffles;

Queen Calga caviar from Russia, no matter when, watching people dig out a large spoonful of caviar is a double enjoyment of vision and taste;

Finally, as the finishing touch of seafood, it must be sweet and delicious lobster, whose soft taste is like eating melted ice cream.

But the only thing that disappoints Paris is that this restaurant does not seem to invite top pastry chefs to join, so there is no special after-dinner dessert, but the grapefruit ice cream still fulfills its task very well, presenting a perfect The curtain call.

After Yang Cheng paid the bill, he said goodbye to chef Cesar Ramirez, probably because the dessert was not satisfactory, so Paris invited Yang Cheng back to the hotel to sit for a while.

He was in the open kitchen just now, and there were other guests beside him, so Yang Cheng never talked about serious matters, so he had no reason to refuse Paris' invitation.

Back in her room in the hotel, the butler brought tea and matching refreshments. Taking advantage of this time, Paris went back to the room and changed into a comfortable dress, and returned to the living room with a cup of tea and asked, "Tell me, hold on!" A whole noon, isn't it hard?"

Paris sat cross-legged on the sofa, the scenery under her skirt was faintly visible, obviously for Yang Cheng to see on purpose.

Cursing vixen secretly, Yang Cheng drank the lipstick tea and said, "About the Hilton Hotel, didn't you ask me to buy it before? After careful consideration, I agreed."

Yang Cheng is a thug and thick-skinned enough that he completely forgot how he slandered this woman back then.

Paris didn't think much about it. In her opinion, it's nothing to think about such an important matter, even if Yang Cheng thought about it for half a year.

Sipping tea, he pondered, "Jason, I am very grateful for your willingness to help, but things may have changed."

Yang Cheng pretended to be puzzled, "Oh? What's the matter? Your family doesn't want to buy it back anymore?"

Paris shook his head, "As far as I know, a consortium from country Z has approached the Blackstone Group. The two parties have already made preliminary contacts and are about to enter the formal negotiation stage. If you participate at this time, some people may not be happy."

"Who are some people referring to?" Yang Cheng asked further.

As a result, Paris did not say it clearly, but instead said, "My family is currently friendly to the consortium in country Z, and the other party has also verbally agreed to our request for repurchase. No, to be precise, we can talk about it, but the other party has not said anything. Death, but in our opinion, it can be regarded as that the other party has agreed to our request, and the investment will be profitable in a few years, and anyone will agree to such a good thing.”

Yang Cheng glanced at Paris, why did the more he listened to it, the more he didn't feel right? Is this satirizing the young master?

You must know that Yang Cheng's refusal at that time was quite straightforward.

"Can you tell me which consortium it is from?" Yang Cheng asked as she put down her teacup.

I thought this was a very easy question to answer, but who would have thought that Paris would suddenly become embarrassed, tangled for a while, then shook his head and said, "I'm sorry, the contact between the three parties is still in the confidential stage, I can't be the person who leaked the secret, and you You know, I managed to regain the trust of the family, and I can't take this risk."

Yang Cheng smiled on the surface to express her understanding, but she had already scolded hundreds of bitches in her heart, the typical pig nose with green onions-pretending to be garlic!

But scolding is scolding, he knows in his heart that it will be difficult for him to open the window from Paris. Now Paris has changed. Regardless of her reputation from the outside world, as long as the family is willing to accept her again, all the scolding from the outside world will be nothing but floating clouds.

Suppressing the unhappiness and finishing a cup of tea, Yang Cheng stood up and said goodbye, but Paris changed his calmness before, and grabbed Yang Cheng's hand, his face showed a spring complexion, and a layer of water vapor appeared in his eyes, as if the unfathomable The peach blossom pond water almost sucked Yang Cheng in.

Fortunately, Yang Cheng's concentration has been recognized by countless objects, but he also has to admit that this Bichi's skill is good, it seems like a thousand-year-old fox has turned into a human being.