Chapter 249: I’m Not Leaving (6)
The second course was soup. Carolline Ruiz had a traditional goulash-style beef broth served with rye bread, Axel’s was a Mediterranean cream of matsutake with wild black truffle, and his own was a simple Nordic seafood chowder.
The third course was salad. Carolline Ruiz had an Oslo sweet and sour salmon with vegetable salad roll, Axel’s was a French-style sour cream fruit salad with fresh raspberry sauce, and his own was a Mediterranean sweet shrimp salad.
Only the fourth course was the main dish, featuring chicken, duck, fish, meat, and game, not simply steak.
Hearing his son longing for a steak, Bryan Cooper ordered Carolline Ruiz a Michelin three-star Time Steak with morel truffle sauce, his son had a charcoal grilled T-bone steak with black pepper sauce and stir-fried mushrooms, and he himself ordered a Provencal Char-grilled Cod with pan-seared foie gras and blackcurrant.
The fifth course was the staple food, usually pasta, but also rice, and also each chef’s creative staple food.
Bryan Cooper also ordered three servings: for Carolline Ruiz, he ordered Black Pepper Beef Loin Stir-fried Pasta, for his son Stir-fried Pasta with Seafood and Tomato Sauce, and for himself Curry Beef Rice. He had not eaten well in the morning and at noon, so he had to treat himself well in the evening.
Last but not least were the desserts. Bryan Cooper ordered two - he didn’t eat dessert himself, so he asked the pastry chef to make him a pot of coffee. Carolline Ruiz’s dessert was a Nordic Fragrant Pear Pudding with a side of Fresh Chocolate Mousse, and Axel’s was a Warm Chinese Style Sweet Pancake with Vanilla Ice Cream and Mint Jelly.