Chapter 259: Ke Xin and Lin Si Nan’s French Cuisine
"French food? Really? That would be great!"
Ke Xin's face was filled with a happy smile,
Like a blooming flower.
Although I am happy to eat anything with Brother Sinan,
But the food environment is good.
Wouldn't that be better?
The two of them quickly packed up.
Take the elevator directly to the basement.
Ke Xin saw the new license plate on Lin Si Nan's car.
I don't know why,
I secretly breathed a sigh of relief!
Two people got in the car.
Leaving the office,
Lin Sinan brought Kexin to Champs Elysees, a famous French restaurant in the city.
The appearance of this restaurant exudes a strong French style.
White building exterior walls,
It is decorated with exquisite carvings.
The gate is a heavy wooden structure.
It is inlaid with colored glass.
It sparkles charmingly under the sunlight.
Walking into the restaurant,
The decoration inside is even more exquisite and elegant.
A gorgeous crystal chandelier hangs from the ceiling.
The light is soft and bright,
Sprinkled on the white tablecloth,
Create a warm and romantic atmosphere.
There are some paintings by French painters hanging on the wall.
Describing the French countryside and streets,
It gives people the illusion of being in France.
French chanson music played softly in the restaurant.
The melodious melody is like a trickle of water,
Flowing in every corner.
The waiter greeted us warmly.
Lead them to a seat by the window.
A bouquet of fresh lilies was placed on the table.
It emits a light fragrance.
Soon, the waiter handed over the menu.
The menu design is also very beautiful.
Like a beautiful picture album.
Lin Sinan took the menu.
Start ordering.
"A French baked snail, please."
Next, Lin Sinan ordered another plate of pan-fried foie gras.
For the main course, Lin Sinan ordered Beef Wellington.
For dessert, Lin Sinan chose the classic French caramel pudding.
Lin Sinan chose a Bordeaux blend as the table wine.
Bordeaux blend is a classic and complex winemaking method.
It is mainly composed of Cabernet Sauvignon,
Merlot,
It is a blend of Cabernet Franc and other grape varieties.
Bordeaux winemakers carefully select these grape varieties.
The proportions of each grape are determined according to the vineyard, vintage and desired style.
During the brewing process,
These grapes will be picked, stemmed, and skinned separately.
During fermentation, different grape varieties ferment under their respective suitable temperatures and yeast environments.
Cabernet Sauvignon may require higher temperatures to fully extract its rich tannins and intense fruit flavors.
Merlot, on the other hand, ferments better at slightly milder temperatures.
After fermentation is completed,
The winemaker will determine the quality and style of the wine.
Decide whether to oak barrel age the wine and for how long.
Aging in oak barrels can give wine complex aromas such as vanilla, smoke, and toast.
Further enrich the flavor layers of Bordeaux blends.
Ke Xin listened with great interest.
At this time,
French baked snails were served.
"Kexin, you must try this,"
"This is a classic dish in French cuisine."
Lin Sinan said.
On a delicate porcelain plate,
Several snails are placed in a special baking container.
The snail's shell was cleaned very well.
Revealing the tender snail meat inside.
The snail meat is covered with a thick layer of cheese.
The cheese was grilled until golden.
Exudes an alluring aroma.
There are also some fresh vegetables around.
There are green broccoli, fresh asparagus and red tomatoes.
The colors of these vegetables complement each other.
Like a beautiful painting.
Lin Sinan gently picked out the snail meat with a small fork and handed it to Kexin, "Kexin, try it first."
Ke Xin took the snail meat with some hesitation.
Put it in your mouth.
The rich aroma of cheese spreads in your mouth instantly.
Mixed with the tender taste of snail meat,
There is also a light vanilla flavor.
It made her taste buds seem to dance on the tip of her tongue.
"Mmm, this tastes very special and delicious."
Ke Xin said in surprise.
Next, the pan-fried foie gras ordered by Lin Sinan was served.
The foie gras was fried to perfection.
The surface presents an attractive golden color.
The edges are slightly crispy.
A piece of crispy toasted bread is placed under the foie gras.
Absorbed the fat exuded from the goose liver,
Become more delicious.
The foie gras is topped with a special red wine sauce.
The rich aroma of red wine complements the mellow taste of foie gras.
Ke Xin gently cut off a small piece of goose liver with a knife and fork.
Put it in your mouth and chew slowly.
The foie gras melts in your mouth.
The delicate and smooth taste intoxicated her.
"This foie gras really melts in your mouth,"
"And the red wine sauce has a really rich flavor."
Ke Xin was full of praise.
The waiter quickly brought the main course, Beef Wellington, that Lin Sinan ordered.
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