This is my Sea Soul, and I have the final say on my Sea Soul. On the French island of Noamte, there is a restaurant called Sea Soul. Just hearing the name sounds good, Sea Soul.

Indeed, facing the sea, the ocean is rich in aquatic products and the sea water nourishes people. Next, I want to introduce the founders of this restaurant, Alexandre Guyon and his wife.

They are the residents of this small island. Alexander is a naughty child. He has been playing since he was a child, but his grades are not outstanding. Like other children on the island, he loves adventures and pranks. He often goes fishing, riding bicycles, or going to the woods of Hesse.

For fun, he collected fruits. Because of his surname, he was often laughed at by his classmates in school when he was a child, so he thought about escaping from the island.

But his wife studied better than him. I think this should be the reason why they were able to make a seven-year agreement (just kidding). Haihun Restaurant was originally a coffee shop. It was bought by Mr. Gu Yong’s parents and later became

They opened a seasonal restaurant that was only open in July and August. In order to make a living at that time, they only made some dishes for entertaining tourists, such as home-cooked dishes such as shells, fish soup, and apple pie. They had no intention of expanding it.

, just immersed in work.

Later, his father wanted Guyon to take over, otherwise he would have to sell the Sea Soul Restaurant. Alexander Guyong had no such plan at first because he felt that he had no experience in running a restaurant. At that time, he only wanted to contact top chefs, and Noah

Mantea Island was a food desert at the time, so I replied that I didn’t want to.

In those few minutes, Guyong and his wife looked at each other, and soon they made the decision to run the restaurant together.

Because they hope that one day, people may be able to point their finger at Noamantea Island on the map of France and say that wonderful stories happened here.

He feels that young people should have a combative spirit and tell themselves that there is nothing wrong with them.

So I made an agreement with Celine to open the business for seven years. After seven years, if there is no improvement, I will leave the island and go out to study and make a living. If there is, I will continue to stay on the island.

The first days are always unexpectedly difficult. Noamounta Island is like a cocoon isolated from the world, and it is also like the end of the world. A road called Legua separates the entire Noamenta Island.

Before the cross-sea bridge was built between France and mainland France, the Legois Highway was the only road to Noamantea Island, and it was also very dangerous. Once the tide rose, the island became isolated from the world.

A desolate place.

Later, the Guyong couple had their first child, who was born in the kitchen. Every day, regardless of whether there were customers or not, Haihun Restaurant opened on time. For a whole year, there was never a day or a moment of rest.

When asked how you still managed to stay open when other restaurants and hotels were closed, he said: I don’t think I am a perfectionist, I just simply hope that the world can see our existence.

A food critic once described Alexandre Guyon like this: He seemed to have a magical power. Give him a sardine, a simple fish, and he would make something exquisite.

The biggest difficulty in opening a restaurant on such an unknown island is probably that it has no reputation and cannot attract customers.

Perhaps because of this, Alexandre Guyon opened the restaurant on the island as a challenge to himself, declaring to the world that this is my territory, this sea is my home, and I want the world to know and appreciate her.

She abounds in delicious food.

Every tourist season, when people pass by Sea Soul Restaurant and see Alexandre Guyon's name on the nameplate outside the restaurant's shutters, they always laugh, because in French, Guyon means fool.

People did not believe that this was a great restaurant, and they did not agree with Alexandre Guyon, and later regarded the name of the restaurant as an ironic "attraction".

At that time, Alexandre Guyon and his wife felt very uncomfortable. People said this, indicating that they did not want to know how good a restaurant this was, but directly ignored it.

In this regard, whenever he saw passers-by taunting him at the door, Mr. Guyong would angrily say to them: Go away, you are a bunch of ignorant guys.

Fortunately, at the end of the sixth year after opening, a reporter interviewed Gu Yong and asked how you persisted for so long.

Mr. Guyong replied, because my wife and I have made a seven-year agreement here.

The reporter then asked, can it last another year next year?

Mr. Gu Yong said: I may not be able to survive.

The reporter said, that's a pity. I think if you are gold, you will definitely shine.

He said, We have been working like this for seven years, and we just hope that one day we will be able to get rid of all the hardships.

During this period, in order to meet the needs of survival and for the sake of current customers, the Guyongs decided to give up high-end dishes and start cooking traditional dishes.

They also realize that it is important to promote their products and prove their existence to others, so they choose nearby suppliers because they can sell their goods quickly.

In the last three months, Mr. Gu Yong and his family were ready to close down the business and leave. One night, they heard the latest bombshell news from the Michelin Guide on the radio. Sea Soul Restaurant had received one Michelin star.

This sudden news made Gu Yong and his wife look at each other and hold back tears. They really didn't expect that anyone would pay attention to an unknown restaurant on such a remote island. It was really unexpected.