They had French cuisine for dinner tonight—making Chu Hua feel grateful that she requested this for dinner instead of having Chinese cuisine.
With Mr. Chen's grandson as their guest to night, she sighed in relief that they are having great dinner tonight, eating Lobster Thermidor and Bouillabaisse.
Lobster Thermidor is a French dish of lobster meat cooked in a rich wine sauce, stuffed back into a lobster shell, and browned. The sauce is often a mixture of egg yolks and Brandy, served with an oven-browned cheese crust, typically Gruyère. The sauce originally contained mustard.
Bouillabaisse was originally a stew made by Marseille fishermen, using the bony rockfish which they were unable to sell to restaurants or markets. There are at least three kinds of fish in a traditional bouillabaisse, typically red rascasse; sea robin; and European conger.
