I slept incredibly soundly in the hotel, and when I drew back the curtains, the sun was already high in the sky.
Having visited Paris twice before, Zhao Hui naturally took on the role of tour guide, showing everyone around.
The group decided to go to the Louvre first, allowing enough time to explore, and then decide on the next step based on their interest and physical condition.
The Louvre is a treasure trove of art, with countless exhibits within a few square meters, making it a feast for the eyes.
This was the first time Wei Changfeng had seen the original Mona Lisa and Venus de Milo, which are also the most visited artworks in the Louvre.
To their surprise, the world-famous Mona Lisa was not particularly eye-catching among the many exhibits.
The actual painting is not large in size, and it is encased in a protective frame made of tinted glass. It also has its own separate railing in front, giving it a superior status compared to other works of art.
However, the palace contains countless huge paintings, especially those hanging from the dome, with lifelike figures and magnificent backgrounds that are breathtaking the moment you look up.
Xiao Hao whispered, "My God, how were all these painted? How many years would it have taken to paint them?"
The four of them didn't really know much about most of the exhibits.
They had only gathered some information online before their trip, which mentioned ten must-see artworks that they were sure to see during their visit, otherwise they would regret it.
After spending most of the day searching, the four of them still hadn't found everything. They were all exhausted and had no desire to continue appreciating the artworks beyond, so they decided to come out and rest.
As soon as Xiao Hao came out, he asked, "Brother Hui, Brother Wei, can you understand it? To be honest, I don't understand anything, but I still find it quite shocking."
Zhao Hui laughed: "It's definitely amazing. This is the world's largest museum, with more than 30,000 artifacts. We've been walking around for most of the day, and there's still one museum we haven't visited yet."
Xiaomin quickly waved her hand, "No, no, I really can't walk anymore." So everyone decided to go eat first.
Restaurants near the Louvre, regardless of size, were packed with tourists from all over the world.
Zhao Hui led them a little further away to find a restaurant. Although the hotel meals were carefully prepared by a famous chef, since they were in Paris, they should also experience the taste of street-side restaurants.
There's an interesting restaurant/café on the left bank of the Seine, whose name translates to "The Smoking Dog," and the group decided to eat there.
Now that all the work is finished, Wei Changfeng can eat normally for a while.
However, the so-called normal diet of celebrities is still much more restrained than that of ordinary people.
They chose a table by the window, and the waiter politely handed them the menu.
Wei Changfeng glanced at it and found he couldn't understand it at all, so he randomly ordered a dish. When it was served, he found that it was raw minced beef with a raw egg poured on top.
His expression contorted when he saw the dish, his features scrunched up, which made everyone burst into laughter.
Zhao Hui explained that this is a famous French dish called tartare, which is good for your health.
Wei Changfeng rolled his eyes at him angrily and said, "Brother, do you know what this dish is? Why didn't you stop me when I ordered it?"
Zhao Hui laughed: "Don't you often eat Western food at events in China? You ordered this dish as soon as you came up, I thought you liked it, but who knew you... hahaha."
Wei Changfeng said aggrievedly, "The Western food we eat at domestic events is all prepared by the organizers. Besides, apart from sushi and sashimi in Japanese cuisine, we've never had raw meat served directly on our domestic dining tables."
"You still lack experience, Xiao Wei," Zhao Hui teased him.
The other dishes ordered were relatively conservative and quite successful, such as steak and baked snails.
Wei Changfeng pitifully held his plate, trying to exchange it with someone else, but no one took his plate of raw ground beef.
Fortunately, the soup served as an appetizer was delicious, and there was always a plate of sliced baguette rolls that would be served no matter what you ordered. Wei Changfeng made a living off these two items.
Zhao Hui couldn't stand it anymore, so he ordered him another dish of French foie gras.
They had eaten this dish at the Ritz Hotel a couple of days ago, but Wei Changfeng hadn't tried it then.
Foie gras has a delicate and slightly fatty texture. It is pan-fried on both sides with butter and drizzled with sauce, and it melts in your mouth when you eat it.
Wei Changfeng rarely eats high-calorie foods, so he found them to taste exceptionally good at this moment.
Xiao Hao tasted it and praised it repeatedly, saying that it truly deserves to be one of the top ten famous French dishes, and that the street-side restaurant's version tasted just as good as the one made by a hotel chef.
"Don't think of it as something too sophisticated; it's just fatty liver in geese, and a severe case at that," Zhao Hui said.
"Uh~" Xiao Hao almost cried out.
Wei Changfeng laughed when he saw his comical expression: "It's okay, it's not poisonous. The French eat it like this every day."
I've read reports about feeding geese using a special method to make their livers twice the size of ordinary geese, resulting in a much better-tasting liver. However, the feeding method sounds a bit cruel.
Zhao Hui chimed in, "Yes, that's why animal rights organizations have been protesting against this dish. And did you know that a large portion of the foie gras on the international market is exported from China?"
"What?!" the other three exclaimed in unison, utterly astonished.
"As mentioned in the TV documentary, our Lu'an in Anhui produces more than 5,000 tons of foie gras a year, which is exported to many countries."
Wei Changfeng asked in a low voice, "Brother Hui, is this food we're eating now imported from China? Is it sent to a French kitchen, processed by the chef, and then served?"
Zhao Hui smiled: "It shouldn't be, but you never know. The French prefer domestically produced goods, thinking they're more high-end, but they're all the same."
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