In the eyes of the Chinese, "romance" seems to be an important footnote to Western food——— I am certainly not talking about the kind of ——— important dates will often choose a high-end Western restaurant, if it is a Michelin star, of course, it is better. Even if the dishes and wine have not yet been served, the white tablecloth and fragrant flowers, setting off the knives and forks that glow silver under the flickering of candle shadows, are already a little intoxicating... If you feel that it is cold and it is advisable to make shabu-shabu, you can arrange for the next date, if there is a next time...
As the head end of Western cuisine, French food is full of ritual with its own aura, making it impossible to sit upright and behave like a person, and there are enough reasons to fantasize about being a nobleman, or even a king.
However, to be precise, the nobility of French food is not actually from the style of the king, or even from the originality of the French, this historical estimate makes it difficult for many people to accept, especially for the straight male cancer of French culture, it must be a double blow.
But after all, history cannot assume that the important founder of French cuisine was indeed not a king or a cook, but a lady from Italy, Catherine de Medici, queen of Henry II of France in the sixteenth century. It was she who not only pioneered fine dining, but also officially brought the fork to the French table.
Not to mention that Florence was the birthplace of the European Renaissance movement at that time, an important city representing the most advanced culture of the time. As early as the Roman era, between about 91 BC and 192 AD, the Ars Magirica (Ars Magirica), the earliest complete recipe in history, appeared. The book records many cooking methods of the time, such as the use of a lot of spices, sweet and salty mixing, the fermentation of fish offal to make fish sauce similar to Vietnamese fish sauce, etc., and even includes the oyster preservation method, dried figs like cramming duck, honey, and wine to feed pigs. It is said that the author of this book was the famous food F4 of the time, Abius... Guys. They are called "Abhisius" because during this period, four Abius appeared before and after. Although they have the same name and surname, they are not related by blood, and it is difficult to distinguish their authenticity. Therefore, some people think that this book is actually a collection of people, just under the name Ofius. But in any case, this work detailing ancient Roman cuisine has a high historical value, not only allowing people to explore the cooking and cuisine of the time, but also bringing many inspirations to future generations.
It is no wonder that Italian cuisine is known as the "mother of Western food", and it is indeed closely related to the long civilization of ancient Rome. As a famous food kingdom, Italian food has both the characteristics of strong flavor and rotten, but also pays attention to maintaining the original taste of ingredients, and there are a variety of cooking methods such as stir-frying, frying, frying, red stewing, etc. Especially Italians also like pasta, rice, and even the world can live under the same roof for three generations like Chinese, and there are not many estimates that children can live with their parents with children. No wonder some people have said that Chinese some problems can be found in Italians. This kind of god comment has no considerable experience and certainly can't spit it out, it sounds like a head stick to drink, and the origin of it can't help but make people feel at ease.
Italians have a unique insistence on their own culture, including in terms of eating. But in fact, they are never rigid. Historically, the ancient Romans absorbed many different ways of eating, and indeed the empire was also vast. In recent history, Italy is the latest unified "great power" in Europe, and its different regions have been ruled by Spain, France, and Austria. Today, when you eat high-end Italian cuisine, don't doubt that she is like French food, in fact, this is the source of fine dining.
Italian brands, very focused on origin, like Prada's suffix Milano, Fendi's suffix Roma, rarely have an Italian restaurant ATTA, her suffix is Beijing. Mr. Gong, the chief manager, does not know whether he is a descendant of the Gong Baosen family in "A Generation of Grandmasters", but the pursuit of details allows him to compete with the Italians. Last night's menu, the opening three snacks: foie gras pistachio lollipop: vacuum low temperature treatment, locked in the fresh aroma of foie gras, with crisp pistachio kernels and sweet and sour raspberry jam; black sesame mousse mini tower: after stir-frying, grinding, boiling and other processes to extract pure black sesame sauce, plus Italian mascarpone cheese to achieve the silky taste of the tip of the tongue; apple cheese shortbread: northern China low-sugar small red apple, integrated with Western-style car-play cheese, sweet and salty appetizers.
Lobster with fennel root, kumquat gel and caviar: a very refreshing first plate. For reasons that are well known, try not to be born to eat. Cooked lobster, or maintain the tender taste of the outside, eaten alone is already fresh and sweet, with the other two, caviar to fresh, kumquat gel to remove fishy and greasy, in the mouth to achieve a perfect balance. The shaved white fennel head resembles an anemone and makes you want to drink a glass of Parisian flower champagne.
New Zealand deep-sea shrimp with Italian scallop dumplings: two shrimp dishes will not make you feel monotonous, but will go to the next level.
Winter artichoke soup with black truffle trumpet fungus: Artichoke is one of the rhizome plants unique to winter, with a hard texture. After a long stew, its aroma is greatly enhanced, and it is boiled with trumpet mushrooms to make a thick soup and paired with artichoke crisps, the taste is fragrant and warm, and it is deeply warm in winter.
Braised pork with abalone: Mr. Gong took out his personal secret recipe and contributed such an off-menu dish. You can't say "delicious", you have to add a "too" word. I strongly asked for another one, and he promised me that I would fulfill this wish next time.
Beef tongue risotto with porcini sauce and cucumber paste: Open charcoal grilled beef tongue, the perfect Maillard reaction makes the meat full of aroma, with silky potatoes and fragrant dry cucumber melon, the taste is layered
Blood Orange Frost with Peach Gum: Ice Cream is a traditional Italian dessert, paired with Earl's tea flavored peach gum, delicious and add to the effect of skin care.
Tiramisuzo Stick Chocolate: A deconstructed version of tiramisu. You can try the flavors of different parts or mix them together to taste. In Beijing dialect, this is called "slipping seam", which brings the whole dinner to a successful conclusion.