The main course steak needs no introduction.

Medium-rare, you can clearly see its layers. The inside of the steak gradually changes from pink to light gray and brown (the photo is enhanced. In fact, it is not so bloody...). The temperature and taste of the entire steak are quite balanced. This kind of ripeness

The thicker steak will have more gravy, but it tastes delicious and is tender inside, but it doesn't feel like eating raw meat at all.

This level is also the effect of steak fried on a griddle. If you are too lazy to use a microwave, it will be cooked all the way through.

Dessert Caramel Brulee When it comes to French desserts, it has fascinated many pastry chefs and girly dessert lovers!

Not only because of their exquisite and charming shapes, but also because of the various romantic feelings they are endowed with, France is truly a romantic city.

ヾ(￣▽￣) Regarding caramel pudding, France, Spain, and the United Kingdom have been debating its origin, but France is the country where caramel pudding was first recorded.

French caramel pudding is made by sprinkling a layer of brown sugar on the pudding, and then directly spraying it with a blowtorch to cool it.