Warm male Shenhao started from traveling around the world

Chapter 186 The Most Expensive Crayfish in the World

The proprietress went on to introduce: "We have a sow in France who is very sensitive to the smell of truffles. It can smell truffles buried one meter deep in the ground. It sniffs around like a hound and digs wildly with enthusiasm. When the time comes, we have to pull the pigs back in time, otherwise they will swallow the truffles in one gulp. Now, some truffle hunters here have begun to train dogs to find truffles. The strong alertness of hunting dogs will let them notify Master. Compared with truffles, they are more likely to be satisfied with the master's reward..."

Li Xiaofan and the others laughed: "Haha, so the black truffle we ate was smelled by the old sow, interesting!"

After finishing the delicious French black truffle mushroom soup, at the request of Li Xiaofan, the proprietress gave them a very special first course, called: Petits pois menthe-chocolat et girolles pea mint chocolate and chanterelles.

The color of this dish is very beautiful. Against the backdrop of the lights by the lake, it presents a charming, pure and indissoluble green color on the plate, which is very beautiful under the whirling light and shadow.

The taste contains everything that is natural: sweet, cool, mellow, fat...

Li Xiaofan and others praised: "Looking good and delicious! A double harvest of visual and taste buds!"

Next up was foie gras.A long time ago, Europeans compared foie gras, truffles and sturgeon roe sauce and called them the world's three top delicacies.

The proprietress introduced to Li Xiaofan and the others that there are many ways to eat foie gras, among which the most delicious taste of foie gras is the "hot cooking" in their restaurant.Their chef’s method is to first slice the foie gras thickly, and then use the extremely high temperature in the pot to quickly dry fry. The surface of the finished dish is browned and fragrant, but the inside remains warm and smooth.

After enjoying the delicious French foie gras, the classic French snails are served.

French snails are a must-order delicacy for almost all gourmets who visit France.

The proprietress introduced them that the chef of this restaurant first spreads a layer of cream on the huge snail meat, then mixes the snail meat with green onion and garlic, mixes the seasoning and stuffs it into the cleaned and complete snail shell, puts it in Baked in the fire, after being baked, it becomes delicious French snails.

Then there are two main courses, called Morceaux de veau choisis, tomates anciennes roties, eau de tomate et aromates (selected veal cubes, roasted tomatoes, tomato juice and herbs) and Quintessence de Homard bleu et fèves (essence blue Lobster and Broad Beans).

After drinking appetizers of sherry and white wine, the proprietress gave them the Annecy Chateau red wine produced locally in Annecy.

Li Xiaofan looked at the menu and saw that this local red wine was only 16 euros a bottle, but the taste was not bad at all.

The last one was a dessert: Papier de sucre, citron Kalamansi (sugar paper and Kalamansi lemon).

The portions of these dishes are not too big, but they are exquisite and delicious.Sitting at the outdoor restaurant by the lake, the graceful breeze seems to exude the aroma of perilla with a strong cumin flavor and elm trees with the freshness of mountain springs. It is accompanied by the amazing taste of cucumbers and lychees, as well as... The long-lasting fern scent of mysterious patchouli hits the nostrils together.

They watched the neon lights of the restaurants on both sides of the strait reflected in the river water, turning into colorful halos and rippling with the waves. They tasted the delicious food, feeling as if their mouths were the most charming and deepest dessert in the world. The blend of sweetness and beauty in this land is overwhelming.

Qian Ruoxue sighed: "This place seems to have a taste of being near a restaurant by the Qinhuai River..."

After eating and drinking, Li Xiaofan paid the bill, and the four of them walked along the lake to the parking lot.

On the way, he met a few domestic tourists, and Li Xiaofan heard them say that they planned to eat crayfish in a well-known European restaurant.

Li Xiaofan asked curiously: "Can Ananxi eat crayfish?"

"Well, yes, we are also introduced by friends, are you interested in exploring the store together?" Those few domestic tourists are also big foodies.

"Okay, let's go and see how the crayfish here are eaten!"

Qian Ruoxue was also a little curious, so the four of them followed these domestic tourists to this restaurant called Clos Des Sens.

The Clos Des Sens restaurant is hidden by the lake in the town. Li Xiaofan turned on his mobile phone and checked online, only to find out that this Le Clos des sens restaurant has been promoted to the highest honor of Samsung in the latest 2019 French Michelin Guide.

The restaurant is quietly located in a small white building on the side of the hillside road by the lake.

Under the leadership of the waiters, the dining area is under the shade of a large tree with a crown like a canopy.

It's quiet here, and you can enjoy the beautiful night view of the town.The restaurant is paved with white cobblestones, and the regular lines are deliberately combed out. Dry landscape, which is a classic expression of Japanese Zen culture, draws on oriental elements.

After the four of them were seated, even though they came for the crayfish, the waiter still served them appetizers.

Several appetizers are served one by one: a small fish, fresh and delicious, with crispy bones.A stoneware bowl is turned upside down, and the bottom of the bowl is holding a mouthful of fine and long cheese, dotted with lemon to enhance the taste.The waiter introduced this cheese, this restaurant has its own cheese fermentation cellar...

The waiter introduced that you can't order food when you come here to eat, and the menu is not given.

They were given a wax-sealed letterhead, and when they opened it, it turned out to be a map of Annecy, with lakes and mountains and rivers sketched out in a few strokes.

The letter contained a message from chef Laurent Petit, which was roughly about his understanding of food, as well as an introduction to the supply of ingredients down to the name of the fisherman.

According to several domestic tourists nearby, this restaurant only uses crayfish supplied by designated fishermen in specific production areas.It is said that every crayfish here has its own name and temperament!
The sommelier Thomas Loriva personally paired Li Xiaofan and the others with a bottle of fine Annecy local red wine.Mas Loriva is a handsome guy with a melancholy temperament, who fascinated two Korean girls, Park Hye Kyo and Kim Ji Yeon under the night...

Although they come here for the crayfish, the restaurant still has to serve the first course. Tonight's first course is mushroom shavings, which are mushroom slices cut with a sharp knife to look like a flower ball. It is very delicate.

A small cup of soup is also included, and the waiter introduced them to mushroom cappuccino.

Mushrooms are foods that are easily oxidized and darkened. This white and tender slice looks simple, but it actually implies effort.According to the waiter, the fresh and tender mushrooms were picked from the mountains around Annecy that day. There is a fragrance of the mountains in the mouth. Under the shavings is a mushroom salad. The so-called mushroom cappuccino is extremely rich in taste. Soup.One mushroom and three meals made Li Xiaofan and others feel very interesting.

Although they were [-]% full from the previous meal, their appetites opened up again in front of the exquisite food.

After a long wait, they came out, and their crayfish came to the table alive and kicking.

The waitress held a stone plate with a live crayfish in it. She introduced the structure of the crayfish one by one, emphasizing: not a single bite of the crayfish here will be wasted, and all will be eaten!
Finally, the real crayfish was served.

First, the pancakes are mixed with shrimp juice and egg liquid, and when the pancakes are opened, there is a sashimi salad mixed with lemon juice in the bowl; the shrimp yellow and shrimp brains in the shrimp head are piled up into a small spoon, and there is a shelled shrimp on top Ao; in the end, even the shells of the shrimp were fried into biscuits, so no bite was wasted.

Li Xiaofan smiled and said: "Good guy, this is very different from the spicy crayfish I imagined!"

Then, a small cup was served, and the waiter lifted the lid, and there were 4 fresh and tender crayfish that were peeled and smooth.

The waiter slowly poured the soup, then closed the lid, and mysteriously introduced that this is a crayfish inspired by the East.

After she lifted the cover again.

Li Xiaofan and the others were very curious: Huh?Missing the soup?Have a meal and watch a magic show?
The waiter had a "you'll understand later" smile on his face.

Li Xiaofan took a bite, it probably tasted like crayfish in broth, it was very delicious, but it felt a little too little to be satisfying.

Then he found out, wow, there is a hole in the bottom of this small cup, and the soup just now leaked to the lower layer, no wonder it was given a delicate silver spoon.

At this time, the chef's wife, who is also the manager of the hotel, patiently stepped forward to take care of her and demonstrated a digging action with a spoon.

Li Xiaofan was puzzled and used a spoon to fill the soup from the bottom of the bowl, but he dug out a mouthful of coagulated steamed egg, the moment he put it in his mouth, he understood the hint from the proprietress, it turned out that there was actually steamed egg with sea urchin.

At this time, the waiter gave them a gourmet book, which introduced the production process of this crayfish dish.

Li Xiaofan and Qian Ruoxue were moved by the intentions of the restaurant, and also admired the French's whimsy, raising the ordinary crayfish to the height of art, entrusting the fusion of Japanese and French, Eastern and Western food concepts, and also for it. No wonder it will become a famous dish in Europe after publishing a book.

Qian Ruoxue sighed: "From this point of view, the most expensive crayfish in the world is not taste, but the concept and creativity behind it, and the inspiration cannot be measured by price!"

(End of this chapter)