Chapter 661 Main Course
Peng Changping spoke in Chinese, but Chef Arnold couldn't understand and he didn't want to understand. When Chef Arnold saw that the soup was on the table, he introduced today's appetizers and soups to the four people.
Jiang Fengzhi basically gave up English after entering college. He was able to pass CET-6 in English as a freshman because of the legacy he left behind in high school. If he waited until his sophomore year to take the test again, he might not even be able to pass CET-4. Later, although he mastered the game and improved his English to an advanced level, it did not mean that he could understand all of Chef Arnold's introductions.
Chef Arnold spoke very fast, jabbering faster than a level 6 English listener. He also had an accent, and his words were full of names of various ingredients that Jiang Feng had never heard before. He could only barely understand the ingredients used in these dishes after hearing the place names, and then half-guessed that Chef Arnold's other words might be introducing the rareness and origin of the ingredients.
After the introduction took less than two minutes, Jiang Feng felt as if he was going through a CET-6 listening test.
After introducing the meal, Chef Arnold also finished his work and walked towards the kitchen without looking back. Just looking at his back, Jiang Feng felt that he seemed a little angry, but he didn't know what he was angry about.
As soon as Chef Arnold left, Xu Chengcheng began to introduce the soup to them: "This veal stew with chanterelles and mushroom soup is one of Chef Arnold's signature dishes. Milk is added to it when stewing. But..."
Xu Cheng paused: "I remember that originally this dish was supposed to be the main course, but it may have been changed later. I haven't been abroad much in the past two years, and it has been almost two years since I tasted Master Arnold's craftsmanship. ”
Jiang Feng was engrossed in eating the bowl of veal stewed with chanterelles and mushroom soup in front of him, which was said to be neither soup nor vegetable.
Although I know the name of the dish is a bit long, I really can’t fault it except that the portion is too small. As Xu Cheng said, this soup is stewed with milk, but the method is certainly unusual. At least within the scope of Jiang Feng's understanding, simply adding milk to the soup would not produce such a mellow, silky and milky stew without losing the sweetness of the beef and the unique flavor of the chanterelle mushrooms. Food.
Chanterelle mushrooms absorb oil and also lock in the soup. When you bite into it, the mushroom juice and the fat it absorbed during the stew flow out together with the soup, flowing into your mouth and sliding down your esophagus. It is warm and delicious without burning your mouth. The beef is obviously marinated and simply grilled before being stewed. The texture and taste are not comparable to those of ordinary beef stew.
A mouthful of chanterelle mushrooms, a mouthful of extremely soft beef, with some thick soup occasionally added in the middle, plus a faint but lingering milky aroma that lingers on the tip of the tongue, this dish says It is not an exaggeration to say that it is a delicacy.
Chef Arnold's ranking in the top 10 of the celebrity chef list is not due to his unforgiving and even a bit harsh mouth.
Well deserved.
Compared with this amazing veal stew with chanterelles and mushroom soup, the caviar and egg pudding as an appetizer pales in comparison.
You can't say it's not delicious. First of all, you have to confirm it on the price. But apart from the price, this dish feels very average. The caviar itself has no taste. Although the large and plump pieces burst in the mouth when bitten open, the taste is very good, but it still cannot make up for its lack of taste.
The sauce of caviar and egg pudding has a slightly sour taste, and the egg pudding is sweet, which is very consistent with the sweet and sour appetizer characteristics, but such a combination of flavors is not really outstanding. It can only be said that it does have a little appetizing effect and can be regarded as a qualified appetizer.
After finishing the veal stewed with chanterelles and mushroom soup, Jiang Feng thought about the caviar and egg pudding that he had chewed in just two or three mouthfuls. He even wondered whether the appetizer was made by Chef Arnold.
The level gap between the two is also too big.
In fact, Jiang Feng had no need to doubt it, because the appetizer was indeed not made by Chef Arnold, and the soup should not have been made by Chef Arnold.
For a set meal for 3 to 4 people, the main dish becomes the bulk of the meal. The chef seemed to have picked the right time. Jiang Feng and the others had just finished eating veal stewed with chanterelles and mushroom soup, and the first main course, which was also steak for everyone, was served.
In addition to the more common steaks, the main dishes include grilled chicken breast, cheese-baked eggplant, vegetable salad, pan-fried salmon and a chicken that is made a bit like Babao chicken, with fruits and other things stuffed in the belly of the chicken to help enhance the chicken. Roasted whole chicken with aromatic ingredients.
The amount can be said to be quite sufficient, and it felt like a buffet when I ate the set meal.
Although Jiang Feng doesn't cook Western food or steak, he at least knows the ingredients. The meat selected for the steak is the best eye-cut meat, and the salmon is also selected from the best parts. From the quality of the meat after frying, it can be seen that it must be freshly slaughtered. But these are nothing. What really surprised Jiang Feng was that the roasted whole chicken was actually a free-range chicken instead of a turkey.
The 4 pieces of ribeye steaks on the table are undoubtedly of very good quality. The snowflakes are evenly distributed and beautiful. You can feel how soft and juicy they are just by looking at them.
The vegetable salad is mixed with cheese. It is a small bowl and looks very delicate and refreshing.
Chicken breast and salmon are both fried and grilled, which looks a bit similar. However, compared with salmon, chicken breast is much inferior and even a little redundant.
Jiang Feng has never eaten cheese-baked eggplant before. The name sounds dark, but it doesn't look dark. It's a pity that this dish is completely blocked by the roasted whole chicken.
As far as the current dining table is concerned, roasted whole chicken is the undisputed king. No matter in terms of color, fragrance, body shape, or attractiveness, it dominates and kills all other opponents in an instant.
Jiang Feng sat on a chair with steak in front of him, and couldn't help but stare at the roasted whole chicken on the table.
It smells so good.
Different from the aroma that is simply forced by some spices and sauces that cannot be judged by outsiders and may not be of high quality, the aroma of this roasted whole chicken comes from itself.
The aroma of chicken and fruit.
In addition to these two fragrances, Jiang Feng also faintly smelled a very special fragrance, but he could not think of the source. It was not the smell of spices. This made Jiang Feng suspect that the roasted chicken might not have been roasted in a modern oven but over firewood. This special aroma should be that of wood.
The profits of the catering industry are astonishing, and the more high-end and luxurious the restaurant, the more astonishing the profits. Jiang Feng originally thought that the 10% discount on the chef's set meal in the top restaurant was only the cost price, but now it seems that 80% of it is a loss price.
Jiang Feng was not sure whether the owner of the top-floor restaurant was a capitalist, but he must be a philanthropist, a big philanthropist.
When the appetizers and soup were being served, Chef Arnold even came out to introduce the dishes. Now that the main course was served, the chef didn't come out. After the last dish of roasted whole chicken was brought to the table, the four of them looked at each other, obviously hesitating whether to wait a little longer to see if Chef Arnold came out, or not to let the food sit empty on the table and let it cool down and start immediately.
In the kitchen, Chef Arnold was facing the other side, and he was chattering at a very fast speed, saying something in a low voice that other people could hardly hear clearly. He looked like he was practicing his speech, but his expression was very serious, and there would be a flash of anger in his eyes from time to time. This made other people in the kitchen afraid to disturb him, and they always took a detour when walking.
"Has the roasted whole chicken been served? Why is the roasted whole chicken over there gone? Has it been served?" Tao Shu, the little expert, was doing some things that he should do in his residence as usual, when he turned his head and found the roasted whole chicken next to him. The whole chicken was missing, and I was immediately panicked.
"It's on. Didn't you see? It was on five minutes ago. What's wrong?" The assistant chef next to him disagreed.
"It's over, it's over." Tao Shu looked desperate, "Just now Xiao Zhao told me that the roasted whole chicken was ready and I had to tell the head chef. I was distracted and didn't pay attention. It's over, it's over, it's over."
Tao Shu looked like I was going to be fired.
"Tell him now." The assistant chef next to him didn't understand why Tao Shu was like this at all. "Anyway, we can't understand what he's talking about. He can't understand what we say, so just point and sign with him. How could he know when he got there?"
Tao Shu suddenly realized this and quickly ran behind Chef Arnold and carefully poked his arm. Seeing Chef Arnold turning back with an unkind look on his face, Tao Shu quickly pointed to the place where the roasted whole chicken was originally placed.
Chef Arnold nodded immediately, his expression looked okay, he straightened his clothes and walked outside.
Tao Shu breathed a sigh of relief.
His look amused the assistant chef who had been watching from the side. As soon as Chef Arnold stepped forward, he started chatting with Tao Shu: "Old Tao, what's the matter with you today? I didn't know it before." I think you are so afraid of him. How come you saw him today like a chicken meeting a weasel or a mouse meeting a cat.”
Tao Shu rolled his eyes at him angrily: "What do you know? I made a mistake today and he caught me. If I make another mistake..."
Tao Shu said nothing but took a breath of air.
"What mistake did you make?"
"I don't know. I can't understand what these foreigners are saying. I think it's okay, but the chef just changed my soup for some reason. The Spanish tomato cold soup in the original chef's set was not ordered for me. Did you make it? I'm planning to get some extra bonuses at the end of this month. When I tried the dishes two days ago, everything was fine. Just before, he changed my soup without saying a word when he came back from the trip. The veal stew with chanterelles that was the main dish was replaced with soup," Tao Shu said.
"Did you get distracted and add the wrong seasoning when you were making soup today?"
"No, the soup tasted normal. I tasted it alone later." The more Tao Shu talked, the more he felt something was wrong. "Do you think this foreigner was unhappy with me and deliberately picked on me to get rid of me?"
"You are thinking too much. There must be something wrong with your soup. Why are you thinking so much? As long as he doesn't trouble you before getting off work today, it will be fine. Isn't it just that there is something wrong with the food? If there is no problem with the guests, then there is no problem. Forget it. By the way, did the manager tell you about the break next week? ”
"Next week? Not yet, but I heard..." (End of Chapter)