Even though Feng Yifan was there cooking personally, the cooking was still not very fast, after all, he had to serve 22 tables with nearly a hundred guests at once.
However, the people who came to the restaurant tonight were relatively understanding and not very anxious.
The key point is that while everyone was waiting, they suddenly discovered the interesting thing about Feng Yifan's restaurant's semi-open kitchen.
While tasting the dishes, you can watch Feng Yifan and the chef cooking.
You can even clearly see the very detailed cooking process of each dish.
This is indeed a great opportunity for the many invited chefs, including Zhuang Daozhong, to observe.
Even Su Lanxin was watching very seriously.
When the two main dishes were ready, the chefs stood up unconsciously to watch.
Everyone wanted to see clearly how Feng Yifan handled the ingredients of the main dish.
First comes the beef tenderloin, which is first baked in the oven, then taken out and brushed with some sauce, and then fried in a frying pan.
After frying the charred layer on the surface, Feng Yifan took out the beef tenderloin.
Wrap the tenderloin with a clean piece of oil-absorbing paper and slowly cool it down.
At this time, the sauce is also being made on the other side.
Finally, cut the tenderloin into pieces and place on a plate, then pour the heated sauce over it.
It looked like a very simple and plain presentation, and then it was served to the customers who ordered.
For some guests who are not used to using knives and forks, Su Liancheng or the person serving the food will use the knife and fork to help cut the food into small pieces, making it easier for the diners to eat with a fork or chopsticks.
Another type of grouper is fried in a frying pan until four sides are charred.
Then put it aside to cool down, and then trim the carbonized layer on three sides.
When decorating the dish at the end, Feng Yifan will use a flamethrower to burn the fish skin on the surface.
This was also Feng Yifan's impromptu creation, but the fish skin, which had been roasted over an open flame, instantly released a very strong burnt aroma, and coupled with the aroma of hazelnut butter, it really whetted people's appetite just by smelling it.
When Rodney saw this dish and went to the next table, he couldn't help but say, "I should have ordered that fish dish earlier. I think that fish dish is more delicious."
Rodney's words made everyone else at the table burst into laughter.
Especially the chef of Perovence restaurant who came with Rodney, he was really a little amused when he saw his look.
Su Liancheng appeared at the right time and asked something in fluent French.
"Hello, do you want to add a main course? But we have a lot of guests today. If you want to add another main course, you may need to pay for it separately."
After hearing what Su Liancheng said, Rodney immediately agreed: "Okay."
Su Liancheng looked at Feng Yifan, who nodded.
Then Rodney also placed an order for a main course on the spot.
They ordered two main courses. After Feng Yifan finished preparing the main courses for others, he made a special main course of hazelnut grouper for Rodney.
At this time, everyone had basically finished their main dishes.
After tasting the main course, everyone was filled with amazement.
At tonight's dinner, every dish amazed everyone, and Feng Yifan's main course was even more amazing.
Whether it is the beef tenderloin full of wildness or the hazelnut grouper, they are all very delicious.
After eating, Yang Xiaoxi's grandfather couldn't help but say: "Ruoruo's father's dishes are really delicious. The key is that these dishes look very Western, but they taste very good. They don't feel like Western food at all, but like our Chinese food."
Grandma Yang Xiaoxi agreed, "Yes, this beef tastes really good. It has the aroma of roast beef and the taste of stewed beef. After eating it, there is a slight aftertaste. It is really great."
Yang Zhiyi smiled and said, "Mom and Dad, this is Chef Feng's cooking skills."
Li Fei'er also said: "Yes, Chef Feng is able to make Western dishes that we can accept. His cooking skills are really amazing."
The two elderly people gave a thumbs up and said, "It's really amazing."
On the other hand, Chen Yaofei's parents were also amazed.
Chen Yaofei's parents have been working abroad for many years and are very familiar with Western food. They were worried at the beginning that Feng Yifan had invited so many relatives and friends, many of whom may not have eaten Western food. Would they not be able to get used to the food
But now it seems that there is no problem of not getting used to the food at all.
Feng Yifan made some adjustments to the flavor, making the taste closer to the domestic taste.
At the same time, some characteristics of Western cuisine are retained, which can be said to be a good balance between the two aspects.
Especially before serving the dishes, it was obvious that Feng Yifan had done a lot of work, gaining a detailed understanding of each person's taste preferences and making adjustments based on different taste preferences.
Only in this way can the same dish receive unanimous praise from almost everyone.
Rodney finally finished tasting two main courses of different styles.
Putting down the knife and fork in his hand, Rodney sat down and savored the memory for a moment.
Opening his eyes again, Rodney said with joy, "Great, it's really great. These two main dishes have different styles, but they both fully reflect the characteristics of the ingredients. The grouper is really delicious, and the beef tenderloin has a unique flavor. It tastes a lot like Wagyu beef."
When Feng Yifan heard what Rodney said, he immediately said, "It's not Wagyu beef, it's our domestic Yanbian yellow beef."
Rodney was incredulous when he heard this.
Feng Yifan then added: "The grouper is also from our domestic East China Sea farm."
This really surprised Rodney and the foreign suppliers present.
Feng Yifan actually used domestic raw materials to create a delicious dish that amazed them.
In the eyes of Rodney and a group of foreign food suppliers, this was simply magical, especially since they had great faith in foreign ingredients and did not think highly of Feng Yifan's domestic ingredients.
It can be said that they were really shocked to hear Feng Yifan say that the ingredients for the main dish came from China.
It was as if their faith and pride in foreign ingredients had been shattered in an instant.
Feng Yifan went on to say: "As for the ham in the appetizer, I also purchased Jinhua and Nuodeng hams and compared them before processing them.
I know that if I use Iberian ham, I can skip the processing and eat it directly, but my restaurant looks like a Western restaurant, so I don’t plan to cook entirely with foreign ingredients.”
Hearing this, not only Rodney and others, but also many other Chinese people present felt very excited.
Feng Yifan finally said: "I hope that through my restaurant, more people will understand that the quality of our domestic ingredients is not bad, and that we can still use domestic ingredients to make Western food that is regarded as a representative of high-end in the hearts of some Chinese people."
These words were so powerful that they shocked everyone present.
At the same time, these words were also broadcast live directly from Meng Shitong’s live broadcast room.
After a moment of silence in the restaurant, Zhuang Daozhong stood up and applauded Feng Yifan: "Well, Yifan said it well and did it right."
After Mr. Zhuang took the lead, the others also stood up and applauded Feng Yifan together.
Rodney also stood up and applauded, and said seriously: "Chef Feng, I admire you."
Sitting at Rodney's table were food suppliers from abroad, and of course some food critics from abroad.
At this moment, they clearly heard Rodney calling Feng Yifan "Chef Feng".
Naturally, they also understood that this was another top chef's recognition of Feng Yifan.
Food suppliers and foreign food critics have also gained a new understanding and know how to recommend Feng Yifan's restaurant.
Feng Yifan smiled and thanked Rodney: "Thank you. On October 1st, my Chinese restaurant next door will open. If Mr. Rodney has time then, I would also like to invite you to come and taste our Chinese food."
Rodney smiled and responded: "It's my pleasure."
There was another round of applause at the scene.
Tan Xueli couldn't help but whispered to her master: "Master, is Chef Feng really that good? How does he know the chef of Perovence Restaurant?"
Su Lanxin said she wasn't quite sure either.
Mei Ru explained softly, "I heard that Feng Yifan was once the legendary shadow chef of the Perovence restaurant."
This answer surprised Su Lanxin, Chen Wei and Tan Xueli.
Chen Wei said in a deep voice: "No wonder, no wonder I lost, it was really a worthwhile loss."
Tan Xueli also nodded subconsciously.
Feng Yifan then asked everyone to sit down because there would be other dishes to come.
Meng Shitong has already broadcast this segment live.
So in Meng Shitong and their live broadcast room, it was really like a boiling pot. Most of the comments in the live broadcast room were applause expressions, and many people also sent out various comments such as "admiration" and "the best domestic products" to fill the screen.
Today's live broadcast by Meng Shitong and others can be regarded as another wave of publicity for Feng Yifan.
Some people who could not come to eat today, or who did not make a reservation for the next three days, saw today's dishes through the live broadcast room.
Especially Meng Shitong and the others ordered different sets of meals, so after they came up, they would all be broadcast live for everyone to watch, and several people would also be asked to express their opinions after tasting.
Then compare it with the comments of several top chefs present at the restaurant.
Make the people in the live broadcast room believe that the food in Feng Yifan’s restaurant tastes really good and is not just Western food with a beautiful appearance.
Many people in the live broadcast room also discussed it on the barrage.
"Chef Feng is Chef Feng, he is really amazing."
“Every dish is beautiful.”
“It’s really exquisite, like a work of art.”
“The key is that it tastes good.”
“You won’t know whether it tastes good until you try it.”
"That's right, other people's tastes don't represent ours."
…
While the discussion was going on in the barrage, as more and more useful information was released during the live broadcast, more and more people came into the live broadcast room.
In the blink of an eye, even without any website recommendation, the popularity of the live broadcast room continues to increase.
In the end, the website couldn't sit still and put Meng Shitong and her friends' live broadcast room on the homepage.
As soon as it was posted on the homepage, the popularity of the live broadcast room skyrocketed again.
The people who entered the live broadcast room later were still a little confused and didn’t understand what was being broadcast live.
But not long after, when the dishes came, everyone understood instantly.
Seeing those exquisite dishes, many people asked in the barrage which restaurant it was.
Then there will be people who have been watching the live broadcast room and tell those people to watch the announcement in the live broadcast room.
After reading the announcement, many people quickly understood.
"Wow, the anchor is so amazing that he was invited by Chef Feng to attend the restaurant opening."
"It should be Chef Feng who asked for the promotion, right?"
“I don’t know how the food is cooked, but they are very good at promoting it.”
"What are you talking about? Chef Feng's dishes won't be good?"
"That's right, have you seen these dishes?"
“I’m afraid this is the first time you’ve seen many of these dishes.”
…
Any questioning voices in the live broadcast room will be silenced by the overwhelming support, but there will still be people who continue to question.
Meng Shitong and the others were too lazy to care at all, because watching Feng Yifan cook and tasting the food were already too busy for them.
Although there are quarrels in the live broadcast room, it will not affect the popularity of the room at all.
And after it was recommended on the homepage, the live broadcast room was quickly forwarded by others.
It attracted more and more people to watch the live broadcast room.
As a result, nominally there were only 22 tables of guests in Feng Yifan's restaurant today, but in reality it seemed like there were tens of millions of people eating together.
A series of dishes were served, ending with two desserts.
The first is the Chinese dim sum made by Feng Yifan and Chen Xu, which is a modified chestnut crisp.
The last dessert was the Mont Blanc made by Luo Yu herself.
Perfection brought a perfect ending to today's dinner.
Although today's dinner has come to an end, it is actually a comma for Feng Yifan's Ruo Restaurant. The restaurant will then officially open and face various challenges after the opening.
After Feng Yifan finished cooking, he waited until everyone had finished tasting the food.
He also personally raised his glass and toasted the 22 tables of guests who came today to express his gratitude.
“Thank you, first of all I want to thank my family for their continued support.
Secondly, I would like to thank my team. Everyone has worked very hard during this period. Without your efforts, the restaurant would not have such a good start today.
Finally, I would like to thank everyone who is here today, thank you for giving me, Feng Yifan, the honor, and thank you for giving me advice and judging my dishes.
Finally, I wish everyone a happy Mid-Autumn Festival. "
Everyone stood up, raised their glasses and shouted together: "I wish Chef Feng's Ruo Restaurant a prosperous business."
After drinking the glass of wine, Feng Ruoruo ran out of her grandmother and mother's arms and quickly ran to her father's side.
The little girl took her father's hand and said, "Dad, there is also a gift for Mom."
Feng Yifan smiled and said, "Dad knows, let's start now."