It was an extraordinary experience dining at a Michelin 3-star restaurant.
In addition to serving bread to start the meals, there were also appetizers. Instead of the pickled cucumbers and relish served in regular restaurants, the restaurant's hors-d'oeuvres were black caviar with crab meat.
The beautiful and elegant waitress brought it over and introduced the dish as a token from the restaurant for its patrons to have a taste of.
This restaurant's specialty was French cuisine, and caviar had always been the pride of French recipes. The restaurant's gift of caviar was an indication of how premium a place it was.
There was a thick layer of caviar at the center of the plate. Under the soft glow from the light, the caviar was glistening—a sign of the finest caviar.
However, it wasn't only caviar on the plate. Otherwise, the expense would be too much and there would be no profit margin left for the restaurant.
