I just want to enjoy life

Chapter 664 671 Million French Feast

Guan Yan was stunned, and her phone dropped to the ground!

"Chairman, I really love you to death!"

"Celebrate, we must celebrate!"

Zhou Ting and He Yunshi were dumbfounded and terrified. Ten seconds later, they both said, "Yes, let's celebrate."

Lin Haocang said with a smile; "Okay then, let's celebrate."

"Drink some wine!"

"Then have a French meal!"

Speaking of which, Lin Haocang asked the chefs to bring fine wine.

So the four of them tasted the 1990 Chateau Latour, which is characterized by strong aroma and full body. The wine has aromas of black currant and cedar, which smells very intoxicating.

Tasting the delicious red wine, the three talked and laughed.

Soon the first dish was served, which was the famous dish, foie gras.

Foie gras is the liver of duck goose.Because of its rich nutritional elements and special effects, foie gras has become an ideal food for nourishing blood and maintaining health.In addition, the fame of foie gras also originates from the famous foie gras dish in France.Europeans even rank foie gras, caviar, and truffles as "the world's three major delicacy".

Its main ingredients include foie gras, black fungus, matsutake mushroom, red garlic, cream, butter, salt, sugar, pepper, etc., and it is cooked by roasting, so it tastes delicious.

Many people may misunderstand foie gras, thinking that eating foie gras has high blood fat and cholesterol.Actually no, quite the opposite.According to experts' confirmation, the general foie gras only contains 2%-3% fat, while the fat content of foie gras can be as high as about 60%. It will not gain weight, and it can also reduce the cholesterol content in human blood, and it implies that lecithin, which is indispensable for human life, has increased by 3 times compared with normal foie gras.

The four of them ate with gusto.

Guan Yan even posted the delicious food to the social circle. Guan Yan tasted the delicious and melt-in-your-mouth French foie gras, and felt that her saliva was about to flow down.

"Ah, ah, French foie gras, one of the world's three great delicacies, I really want to eat it, I really want to eat it, I really want to eat it!"

"I've also been to western restaurants and eaten French foie gras. The food on the table doesn't seem to be as good-looking and delicious as this one!"

"French foie gras, of course I want to go to an authentic French restaurant, that way the taste is authentic!"

"A mouthful of foie gras and a mouthful of Latour red wine. The taste that melts in your mouth must be very extreme. You will definitely be so excited after taking a bite!"

"One mouthful of foie gras, one mouthful of Latour red wine, the extremely intertwined taste, probably only those who have eaten it can imagine it." People like me who have never eaten foie gras do not know how to get there. Imagine how delicious it is! "

"I've been to a Japanese restaurant and eaten foie gras sushi. That kind of foie gras has already melted in the mouth and has an endless aftertaste. It is estimated that this French foie gras must have a richer and more delicious taste, and it will be paired with 1990 Chateau Latour, that kind of taste, feels like traveling in a delicious country.”

Watching her friends in the social circle envying, liking, and commenting, Guan Yan was extremely proud, extremely proud, and the vanity of women was greatly satisfied.

After tasting the insatiable French foie gras, the four of them ushered in their second course, French duck confit.

Duck confit comes from an ancient French method of preserving food, common in the Southwest.Of course, the food preserved by this method is not limited to duck meat, but a wide variety of meaty foods, such as pigs, ducks, and geese.In the long winter when food is not easy to get, these meats are sealed in their own fat and roasted slowly, and then directly sealed up, and some are taken out every time they are eaten, so that they can survive the long winter.

Lin Haocang gently bites the duck leg with his teeth. The duck leg is mixed with the aroma of bay leaves, thyme, parsley and melted duck fat. Black pepper is sprinkled on the surface as the best taste embellishment. The duck meat on the duck legs is not greasy to eat, and the taste is light, which makes people want to eat it.

Looking at the plump duck legs, he was bitten off one by one.

The taste is amazing.

The third course is the Basque stew, which is from the Basque Country. It is made of chicken, pepper and potatoes. The flavor is simple and straightforward.The tender chicken, blended with seasonings such as tomato and pepper, has a unique sweet and sour flavor, and is one of the must-eat delicacies in French cuisine.

And the last dish, Bordeaux lamprey.

This dish is pretty scary though!
So the French Grand Chef explained on the sidelines.

Bordeaux lamprey is not for everyone.Although the process of preparing the Bordeaux lamprey is a bit scary, the sauce is rich and delicious.Usually Bordeaux will use red wine to stew lamprey.As early as the 17th century, the Bordeaux lamprey had been spread in the courts of France and other European countries and was widely loved.

Lamprey, the original form of the underwater vampire demon in the American horror film "Blood Lake", has a snake-like body shape, a sucker-like mouth, and razor-like teeth.Lampreys are one of the very few extant fish-shaped organisms of the chordate phylum Jawless Superclass. As the name suggests, they do not have jaws that can bite like fish, but only a simple sucker-like mouth, and there is no pairing the fins.

Although the Chinese name contains the word "eel", it is a species far older than eel, and from a strict taxonomic point of view, it does not even belong to fish.The evolutionary history of this class of biological species can be traced back to more than 3000 million years ago, long before the appearance of dinosaurs. The fossils discovered exist in the Paleozoic Ordovician strata. As the most primitive vertebrates found in this stratum, they have survived to this day. Only some species of the hagfish subclass and the lamprey subclass remain.

There are many kinds of lampreys. There are nearly 11 species in 50 genera of the Lamprey family. The overall morphological characteristics are: long and thin body, bare skin without scales, mostly dark olive color on the back, grayish yellow, pale abdomen, and two There is only one dorsal fin, the rear dorsal fin extends all the way to the tail and wraps around the tail to form the caudal fin. There is only one nostril, located between the two eyes on the top of the head, and there are 7 gill holes on each side of the body behind the eyes, hence the name "lamprey". .There is a funnel-shaped sucker on the ventral surface of the head, the mouth is located at the bottom of the funnel, and the tongue has evolved into a lick scraper, surrounded by circles of yellow horny teeth, which are very sharp.

Adult lampreys show the true colors of vampires. They usually live near shallow seas and estuaries. Their metabolism is relatively slow and they do not need to eat a lot. Therefore, they do not have a formed stomach, only a long intestinal tract.Through the sucker-shaped mouth, it can easily absorb parasites on the surface of fish and marine mammals, rely on sharp teeth to tear the host's epidermis, and the glands in the throat secrete anticoagulant, just like this by sucking and scraping the host's flesh and blood For a living, sometimes it will run away after eating two bites, and in a few cases, it will only inhale the host until only the skeleton is left. In short, it all depends on the mood.

It is such a blood-sucking creature, but it was once a feast on the table of the French royal family!

The Bordeaux lamprey is delicious to the extreme. Once you eat its meat, it feels like endless delicious food melts in your mouth. It is chewy and has an endless aftertaste.

After listening to the introduction by the super-class French chef, Zhou Ting, He Yunshi and Guan Yan next to him were a little afraid to try the ultimate delicacy on the table. The three originally thought it was a kind of eel. Knowing that it is such a terrifying fish.

Lin Haocang didn't give up the taste because of the ingredients, he picked up a piece of fish body with a fork, and put it directly into his mouth, letting the deliciousness of the lamprey slowly melt in his mouth.

Guan Yan, Zhou Ting, and He Yunshi followed Lin Haocang's example and began to enjoy this lamprey.

···
The cost of this lunch will be more than 100 million!
After Lin Haocang, Guan Yan, He Yunshi, and Zhou Ting enjoyed the French meal, they returned to their office, opened the USD/CAD trend chart, and found that there was still no chance to short, so they went It's lunch break.

(End of this chapter)