On the wide tabletop, it was already filled with a variety of plates with exquisite dishes.
Some still had plenty left, while others had been eaten clean.
Even though the original shape was gone, judging from the remaining parts, the color combination of ingredients, and the aroma, they were definitely top-tier gourmet dishes.
Creamy braised chicken, super-rich matsutake soup, creamy mushroom salmon pie, stir-fried indigo milk cap with black pepper sauce and corn tortilla, cold and spicy shredded pork neck, red fermented tofu fried chicken wings, mint-fried ribs, litsea cubeba crispy chicken fillet...
To avoid mixing them up, Raphael placed small notes in front of each dish with the temporary names of the dishes; if no name was thought of, he simply wrote the main ingredient to be considered later.
The chefs and waiters surrounded the workbench like curious children, their stomachs growling, unable to resist the temptation of novel cuisines.
