Rebirth of God Against God

Page 1041

Ye Tian picked up the western food knife and fork placed next to the dinner plate, gently cut a corner of the duck liver embryo, and then used the fork to pick it up and put it into his mouth.

As soon as he took it in, Ye Tian felt that there was a strip of fine-tasting candied dates in the middle of the duck liver embryo.

When this small mouthful of duck liver embryos is in the mouth, it feels very oily, full of the pleasure that cholesterol brings to the mouth, but at the same time, it does not produce any greasy and boring feeling.

If you eat it with the candied dates in the middle, or add a small piece of candied dates next to it and put it in your mouth for chewing, it can balance the greasy feeling of the duck liver embryo itself.

Then Ye Tian gently cut out a small piece of candied date paste and duck liver embryo, put it into the very soft basil bread next to it, put it in his mouth and chew it together like eating a hamburger, the taste is very good, very delicious!

At this time, the lobby manager next to him began to explain again:

"Dear guests, when you are tasting this dish, you can try drinking the glass of sparkling wine just poured."

"Because when you eat the two separately, the dish tastes like the dish and the wine tastes like the wine, but when you combine them together, it will produce a new and unique taste!"

After hearing the introduction from the manager in the lobby, sister Jiatong hurriedly tried to eat a mouthful of duck liver embryo, and at the same time drank a mouthful of semi-dry sparkling wine with obvious sweetness.

When these two foods are combined, the delicate and smooth taste of the high-density lipoprotein of the duck liver embryo is perfectly combined with the fresh and delicious sweetness of the wine, forming a very novel and special taste!

And Ye Tian looked at the lobby manager who had been introducing the food and wine pairings, and silently stuffed another piece of duck liver embryo into his mouth, feeling so delicious that he didn't want to talk anymore!

This feeling of mouth full of high-protein food is simply full of happiness!

Soon, after all the rich second generations present had finished tasting the duck liver embryos on the plate, the manager of the lobby came forward with a new bottle of wine paired with his backhand.

"Dear guests, this is the second wine we will pair with the next course. It is the Cloudy Bay Sauvignon Blanc from Marlborough."

"The name of this wine is cloudybay, which translates to Cloudy Bay. It is a very unique wine."

Ye Tian and the others nodded, watching the lobby manager gracefully uncork the bottle of wine, and then refilled a small glass of wine for everyone.

At the same time, the beautiful waitresses also pushed the small dining cart and delivered the second course.

This dish is cherry tomato bisque with langoustine and toppings such as chives and lemon.

Looking at the very distinctive dinner plate in front of her, Jiatong couldn't help being a little more curious, and took a close-up of it with the camera.

The center of the dish is sunken inward, while the outer edge is arched like a mushroom, which is very stylish.

Sister Jiatong tried to touch it with her hand, and found that the plate was still hot!

To be exact, it's not just hot, it actually feels a little hot when you pick it up!

"Wow! This plate is warm to the touch!"

After hearing Jiatong's sister's exclamation, Ye Tian smiled slightly and began to explain:

"Usually like eating this kind of Western dishes with soup, the plates have to be hot, otherwise the soup will cool down quickly after being poured on it, which will affect the taste of the food."

While explaining the science to Jiatong's sister, Ye Tian also picked up a set of clean knives and forks that were newly replaced by the waiters next to the plate, and cut the lobster on the plate in front of him into small pieces.

Then use a fork to fork it, slowly stir it in the thick soup sauce flowing at the bottom of the plate, and then send it to your mouth together!

As soon as the crawfish and shrimp pieces were put into his mouth, Ye Tian felt very pleasantly surprised!

The texture and taste of the thick soup sauce at the bottom of the plate are very rich and thick.

Pair it with Sauvignon Blanc white wine to drink the refreshing taste after drinking it, which echoes very well!

Ye Tian couldn't help but nodded, feeling that this Juyun restaurant has done a good job in matching food and wine.

Generally speaking, after the whole meal in other high-end hotels, it may be a bottle of wine from start to finish, at most it is an extra pre-dinner aperitif.

However, in the Michelin-winning set meal at Juyun Restaurant, almost every time a new main course is served, it will be replaced with a new glass of wine pairing!

No, the dining car for the third course has just been pushed into the private room, and the lobby manager has already brought the third wine to Ye Tian who is on the main seat, and introduced it loudly to Ye Tian:

"Mr. Ye, the third table wine that I will pair with you next is the wine from the world-renowned Chateau Roulot."

"Oh, that Domaineroulot that often appears in movies?"

As a food anchor, sister Jiatong has a good understanding of these well-known wineries and food.

Maybe she has never eaten or drank in her whole life, but she definitely has to study and understand these classic and well-known food and wine, so that it is convenient for her to explain and... brag when she usually eats and broadcasts.

The lobby manager immediately nodded and said:

"That's right, this white wine is from the well-known winery Roulot in Burgundy. The wines of this winery are elegant and have excellent aging potential, and are recognized by many wine lovers as far away There are many first-level gardens!"

Ye Tian nodded slightly, tried to pick up the wine that the lobby manager had poured into a new champagne glass, put it in front of his nose, and took a sip.

Not to mention, the top red wine from this well-known winery is refreshing just by smelling it.

Just after taking two sips, Ye Tian felt a strong tropical atmosphere, with a unique aromatic smell!

I tried to drink it in my mouth and tasted it, and found that the wine has a very unique taste of tropical fruits, a bit like pineapple, lemon and other fruits, very delicious!

Ye Tian recollected it slowly, and found that the mouthfeel of this third table wine was much softer and thicker than the previous one.

If the previous Cloudy Bay wine tastes like drinking water, then this white wine from Rouloux Estate tastes like some oil has been added to it, very soft and thick!

Not to mention, Ye Tian's tongue and taste buds felt a bit greasy after eating the cherry tomato soup dipped in prawn segments.

At this time, pairing with this table wine clears the mouth, and the taste buds seem to wake up from various fresh and fragrant fruit aromas, and a strong sense of anticipation for the next dish is born again!

Soon, the young and beautiful waitresses served one side in turn, and changed a set of clean, warm and hot tableware in front of everyone to ensure that the guests' dining experience is clean and hygienic, and they are very meticulous and considerate!

After a lot of busy work, the third main course, which was very delicate and beautiful, was also served on the table!

Chapter 1091 Restaurant Reviews!

The third course of this award-winning set meal is as exquisite as a work of art, full of the beauty of pink and tender meat!

The dish is called "Black Cod with Silky Mashed Potatoes" and comes with black garlic and parsley.

Speaking of this black garlic, many people may have never even heard of it.

Black garlic, also known as fermented black garlic, is a food that can only be made after fermenting fresh raw garlic with its skin in a fermentation box for 120 to [-] days.

It can retain the original ingredients in raw garlic, and has a sweet and sour taste without garlic, which plays a great positive role in enhancing human immunity, restoring human fatigue, and maintaining human health.

After testing by scientists, it was found that black garlic has a high content of trace elements and has super high nutritional value.

In particular, it has a "sweet, soft, and waxy" taste, so it is chosen by many Michelin restaurants as one of the ingredients for the appetizer, and it is gradually recognized and recognized by more people.

Regardless of the dark and wrinkled appearance of black garlic, it looks like a "dark dish".

But it can actually be regarded as the "Hermes" luxury in garlic!