Eugene looked at Kirk and Herman walking down the stairs with a playful look in his eyes. He smiled and teased,
"It looks like you two had a good rest."
The two made quite a bit of noise in the bathroom, and Eugene also heard some noises in the living room that "only adults could understand."
This sentence made Kirk's face redder. Herman shamelessly scratched his still wet hair and asked,
"Um, shall we eat?"
Eugene laughed twice, then stood up from the sofa and pushed open the door of the banquet hall.
"Then let's eat. Baird, ask the kitchen to serve the food."
After saying this, Eugene sat down at the host's seat with a carefree manner.
"Sit anywhere, sit anywhere. My nephew is still sleeping. But I've kept the milk warm in the kitchen. When he wakes up, he'll have warm milk to drink, and some rice cereal mixed with apple pulp."
Once again, Eugene revealed his attentiveness between the lines.
"Although Herman's brother has a weird personality, he is very caring," Kirk thought.
As an only daughter, she had always lived without brothers or sisters, and she was somewhat envious of Hermann for having such a brother.
Herman's childhood life must have been very interesting. Thinking of this, Kirk gently touched his lower abdomen.
"I don't know, how about giving Einstar another younger brother?" This thought flashed through Kirk's mind, and his face blushed again.
Fortunately, the chef had already placed the dishes on the table one after another. The dazzling array of dishes made the two men's eyes widen. They did not expect that Eugene would entertain them with aristocratic standards.
They originally thought it was just an ordinary family dinner, but the multitude of dishes before them was truly overwhelming.
"Okay, okay, let's eat. I hired a chef specifically for France, and every dish is made according to the specifications and standards of the French court. Eat more. Replenish your energy." Eugene said with a smile.
Herman pretended not to understand the meaning of this sentence and looked down at the cold dish in front of him.
This is a beautifully presented plate of cold cuts, with a variety of freshly prepared meats, and some salad, cheese and bread on the side as garnish.
"This is an imitation of the Italian cured meat platter. You can try it." Eugene explained.
There were three different kinds of meat on the plate, including thinly sliced Parma ham, smoked Bavarian white sausage, and thinly sliced salami.
The cheese is paired with white, soft mozzarella cheese and hard, aged Parmesan cheese.
The plate also had a few olives marinated in olive oil and salt and a salsa made with tomatoes, basil, green peppers and onions.
The different tastes blend together in the mouth, which is eye-catching.
The mellow flavor of the two cheeses paired with the smoked meat will inevitably produce a slightly greasy taste, but it is just right for the refreshing salsa and olives to neutralize it.
The salad placed next to the meat was simply seasoned with olive oil, coarse salt and balsamic vinegar, providing a different, crisp taste from the meat.
As an appetizer, this was obviously a bit too rich, but the soup that followed almost made Hermann applaud.
Instead of serving up a traditional rich, creamy broth, the chef went with a simple vegetable soup.
The clear soup made with celery as the main ingredient, some white pepper and chicken bones is not only unique in flavor, but also a bold attempt.
The unique grassy aroma of celery and white pepper make the chicken soup more fragrant, which not only improves the appetite, but also warms the stomach after eating cold dishes.
After finishing the bowl of soup in a few mouthfuls, Hermann couldn't help but look forward to the next main course.
Although we already know that it is a lobster from Boston, we are still very much looking forward to what kind of dishes the lobster can be made into under the cooking skills of this chef.
The main dish placed in front of Hermann was a plate of ordinary-looking pasta.
It looked just like cheese pasta, which slightly disappointed Hermann's expectations.
But at this time, the chef in white clothes and a tall hat pushed the door open and walked out. He bowed to the three people and then said,
“Please stir the pasta for the main course before eating.”
After stirring the pasta, the three found lobster meat hidden under the pasta.
"I chose to remove the shell, separate the lobster head, claws and body, and pick out the lobster meat. I also marinated it with garlic and ginger juice half an hour in advance. Cheddar cheese is put on the pasta. After slow baking, the deliciousness of the lobster should be mixed in the pasta. Please enjoy it slowly."
After saying this, the chef bowed and left the banquet hall.
The slow-baked lobster meat is a beautiful golden color. You can still feel the tender texture of the lobster meat when you take a bite, followed by the flavor of the fragrant garlic and cheese.
The slightly spicy garlic and the sweet lobster meat complement each other, creating a wonderful symphony on the tip of your tongue.
Herman and Kirk were so hungry that they quickly rolled up the pasta with their forks to taste it.
There is still melted cheese hanging on the pasta, and the cheese threads are entangled with the pasta. When you put it in your mouth, you first smell the milky aroma of the cheese, and then the chewy and moderately soft pasta absorbs the delicious lobster juice, as if it can bring you to the beach.
Kirk, who usually has a small appetite, actually finished the entire plate of pasta without leaving a single grain, which shows how superb the chef's cooking skills are.
Finally, a delicate and exquisite looking fruit tart was placed in front of each person.
The fruit tart is about half the size of an adult's palm, and is topped with red dragon fruit, blueberries, and small pieces of mango.
The baked tart crust is crispy and the fruit tart is filled with almond-flavored whipped cream.
This seemingly ordinary whipped cream is actually made by beating a mixture of egg whites, fresh milk, sugar and vanilla powder. It has a sweet but not greasy ratio.
After finishing this sumptuous dinner, Hermann couldn't help but pat his slightly bulging belly.
Eugene smiled when he saw this, "How is it? The chef I hired with a lot of money is good, right?"
Herman smiled and gave a thumbs up. "Very good. Now I begin to agree with what you said about enjoying life."
Eugene laughed and looked at Herman and said, "Isn't the purpose of life to enjoy it? I told you before that your life is too strict and boring."
Kirk covered his mouth and smiled after hearing this, "But he looks good when he is serious."
Eugene made an exaggerated expression, rolled his eyes and curled his lips, "Please, please, I'm single. Is it really okay for you to stimulate me like this?"
Herman smiled at Eugene's expression, "Don't you enjoy celibacy?"
Eugene immediately laughed and said, "That's right. Isn't it happy to be with ladies of different qualities every day?"
"So this is your choice." Kirk said after taking a sip of the sweet wine.
"Yes, choice. Life is always full of different choices, but there are always times when people are forced to do things against their will."
Eugene said with emotion.
Hermann keenly sensed the hidden meaning in Eugene's words and made up his mind to have a good talk with his brother in the evening.