Every dish was indescribably delicious, especially the Filet Mignon made from top-grade frost-kissed Matsusaka beef—the taste was so good it made one want to swallow one's tongue.
The steak was cooked to a perfect medium rare, not too raw to have a gamey taste, nor too well-done to be tough and chewy. The beef was tender and juicy, topped with a secret sauce crafted by the Michelin Chef, bursting with umami.
Plus, the fact that the chef served it immediately after cooking meant the steak was still sizzling when it arrived at the table, which made it even more appetizing.
Enna Clark hadn't planned on eating much but faced with one exquisite dish after another, she couldn't control herself and accidentally ate a bit too much.
By the time she finished her Borscht, she really didn't have room for dessert. After taking a sip of red wine, she set down the glass and said, "Baron Lawrence, I'm full."
