Walking into the reception hall, known as the most magnificent in Paris, every guest who comes here will be invited to wait in this hall. The corridor is covered with photos and signatures of celebrities who have visited.

Kennedy, Clinton, Churchill, Queen Elizabeth, and Chaplin are all regular visitors, and Henry IV is even more frequent visits.

The most awesome thing was that the World Expo opened in 1867. William I, Tsar Alexander II, and III had a meal after listening to the opera. It was called the dinner party of the Three Emperors. In one corner of the hall, the dining table decorations and dinner menus of the Three Emperors at that time were still retained.

The waiter led all the way to the sixth-floor dining room. The gorgeous palace-style glass chandeliers, transparent floor-to-ceiling glass windows, the calm and elegant waiter, the exquisite silver tableware on the table exudes the unique aristocratic atmosphere of Paris everywhere.

The five red knife and fork logos at the highest level of service, and the Michelin Guide's evaluation criteria for restaurants range from the five highest to one, representing the comfort of dining. If the restaurant environment is particularly pleasant, the knife and fork logo will be given red.

Johnson looked at a large wine list with a thick weight of more than ten pounds and hundreds of wines, which could be called the Bible in the wine.

I simply asked the taster to recommend it. The sobering process is very pretentious. I pour a little of it first and take it away in a small cup I prepared. It is said that it is for future wine fermentation. Light a candle and start heating the red wine slightly from the bottom.

I heard that this place has the largest wine cellar in the world, with more than 500,000 bottles of wine stored in it, and there are also valuable treasures in the wine. Since you are treating guests, please come and order the best ones and open a bottle of 8,000 euros.

It is worthy of being the royal royal family, and the appetizers given are all foie gras pie. The blood duck is a golden signboard and is known as the most legendary food by the French. Duck    Challandais is a famous duck who enjoyed an extremely happy life during his lifetime.

Each duck will have a unique number. Prince Edward was the earliest senior guest. The duck he ate was No. 328. The old Roosevelt got 33642 and 112151 respectively, and the number of Queen Victoria was 185397.

The farm is located in the Loi River area. Before becoming a signature dish, it breathes free air and eats feed mixed with wheat, corn and fruits. Combined with the warm climate on the lakeside and the high-quality water source of the freshwater lake Grand    Lieu, the ducks can thrive and grow to three kilograms in about 8 weeks.

The chef will take eight pieces of roasted half-cooked duck in front of Johnson, cut off the bloody half-cooked duck breast and duck legs, and then put the other parts, including the duck's internal organs and bones, into a special silver duck press to stir to squeeze out the blood essence in the internal organs and bones.

The blood essence is combined with broth and spices to make a unique blood duck blood sauce. It is served with half-cooked duck legs and duck breast to make a salad or main course. It will not only not have a fishy smell, but will instead produce a magical wine aroma on the taste buds of diners.

It seems very simple, the heat of roasting ducks, the knife method of picking ducks, the position of the knife is accurate, and even the speed of turning the handle of the duck press during the sauce extraction process...

These subtle factors will more or less affect the final taste, so not all restaurant chefs can easily complete this ancient and exquisite dish.

Sitting in front of the huge floor-to-ceiling window of the Silver Tower Restaurant, the night flows across the banks of the Seine through a layer of transparent glass. A gentleman chef at the table cooks a uniquely numbered blood duck for you. The movements are slow and elegant, like a scene in an old French movie appears in front of you, and the beautiful scenery and wine melt in a piece of mellow duck meat in front of you.

This is the foundation of inheritance for more than 400 years.

Multi-colored vegetable tortellini is also a restaurant's signature. The thin and soft skin is very clear like the best shrimp dumplings. It is wrapped in celery or kale inside, making a crisp sound in the mouth.

The light mushroom soup that has been echoing on the taste buds, and the combination of seasonal vegetables with different dumplings, is the chef's unique skill for more than 30 years.

The third dish is very interesting. The souffle-like cream on it is completely like bacon. It also has a bit of bacon when you taste it carefully. Paired with the soup below, it is a small climax of the main course, and autumn chestnuts and bacon are all gathered here.

The vegetable tartar made of beet heads is bright in color, and the eggs turn into sour cream and the sweet and crispy beets blend together. A little bit of small tomatoes that are briefly blooming in this season, plus a little tarragon juice with a slightly fennel smell, which is fresh and complete...

The crystal clear and shiny green apple was placed in front of me, and gently tapped the inflatable shell with a spoon. There were ice cream with jumping candy inside. The explosions were teleported from the mouth, and the sound of jumping sounds sounded in my ears.

Foie gras is also a signature dish. It is indeed delicious and memorable. The taste is exciting when you eat it, combined with the fragrance of steak and fruit, but it has a beautiful texture like butter and cream...

Truffle sandwiches, made from country bread and half-salted butter, are both simple and perfectly paired with restaurant’s exclusive recipe: Put the sandwich for two days first, so that the truffle fragrance penetrates every hole in the bread.

After tasting French food, Johnson summarized one word:

Sauce!

French cuisine has a lot of sauce types, and can combine various dishes with ingredients. As the essence of French cuisine, sauces are usually eaten with bread after meals, because most sauces are chefs’ unique secrets.

German sauce, brown sauce, velvet thick sauce, and white sauce, as the most basic sauce in French sauces, can produce a variety of sauces by adding other ingredients. Like broth, it is the cornerstone of cooking.

Chinese people are accustomed to sitting and gathering together. In order to express welcome or avoid customers being too restrained, they will choose to take the initiative to pick up food for others, striving to deepen the emotions between different subjects during the collision of tableware and food. This is the so-called food gathering system.

France advocates meeting the dietary requirements of all diners with its exquisite and luxurious flavor. In the eyes of French people, eating is the top priority in life. During the meal, we talk to each other in love. Although we raise our glasses frequently, we almost always try it out. This can not only achieve the effect of liven up and adjusting the atmosphere, but it will not make people feel too noisy.

Of course, the types of ingredients are far less profound than Huaxia. For French people, all dietary understanding comes from nutrition, rather than just satisfying taste buds.

In Johnson's view, the biggest secret for the reason why Chinese food, Japanese food, and French food is the top cuisine lies in the sense of ritual.

There are delicious dishes in every country, and there are many ingredients to cherish. Only by showing off can you make the diner feel that things are precious.

The talented woman Lin Huiyin always has to perform a ritual before writing poems at night. She bathes incense, a cup of tea, a piano, and a thread-bound book.

Even if the one who writes out is a bubble of shit, it is a bubble of excrement full of self-comfort.

"Tiffany's Breakfast", whenever the goddess Hepburn feels uneasy, she will take a special bus to the door of Tiffany's Jewelry Store.

I put on a beautiful little black dress, ate the cheap bread in my hand, and watched Tiffany jewelry intently, and felt at ease.

Wang Yangming said: When you have not seen this flower, this flower will be silent with your heart. When you are looking at this flower, the color of this flower will be understood for a moment.

Why do people need a sense of ritual?

The meaning of life lies in the gift of oneself.
Chapter completed!