A few hours later, the banquet officially began.
The grand ballroom of the Xiong estate was a glowing spectacle, tall candelabras burned softly beside rich golden tablecloths, violins hummed in the background, and the clink of fine china echoed beneath the murmur of aristocratic conversation.
Waitstaff glided between guests, pouring wine and offering delicately folded napkins.
Back in the kitchen, the plan was underway.
The decision had been made, the Western dishes would be served as appetizers. Elegant, bite-sized offerings with creamy sauces and artistic plating.
The local dishes led by Gu Mianmian would follow as the main course.
Henri, standing stiffly by the metal prep table, did not hide his irritation. His eyes flicked coldly to Mianmian across the room.
His dish might go out first, but he knew all too well that appetizers were rarely remembered.
The spotlight, the real praise would land on the mains.
And that spotlight, tonight, belonged to her.
