Chapter 124: French Feast!

At 5:30 p. m., Liu Xiaotian and the others arrived on time at the Warrior School cafeteria.

The moment he stepped into the cafeteria, Liu Xiaotian's definition of the word 'cafeteria' was instantly overturned.

From the outside, this two-story building had a hint of Baroque style, but that was all.

Who could have imagined that stepping inside would be like a royal banquet? Right inside the door was a circular dance floor over 150 square meters, with a pair of tiered wooden stairs behind it.

As a former rich second-generation heir, Liu Xiaotian could instantly see that the decor was pure early-20th-century luxury, aristocratic in style, untouched by renovation, everything looking as it did nearly two hundred years ago.

Every piece of flooring inside was handcrafted, the surface polished, showing how meticulously it was maintained.

The old phonograph's vinyl record was still spinning, but Liu Xiaotian didn't pay attention to what music was playing.

As a regular at such occasions, Liu Xiaotian naturally recognized this as the setup for a standard French feast.

At one, one look, no, one mistaken version!

What material, what era, what style—none of that matters; what's important is what's placed on top.

He Chen Guang was somewhat steadier, but he too was startled by the scene, and he quietly asked Liu Xiaotian:

This meal gave not only Liu Xiaotian but anyone who wasn't as carefree as Wang Yanbing a vague sense of foreboding.

Behind each of their rankings lay their respective countries and armies.

For example, appetizers are usually served on shallow plates, soups on deep bowls, accompanied by a large spoon.

2. The second course, soup, is soup-based, divided into clear soup and thick soup; clear soup is made from beef, chicken, fish, or vegetables simmered, with fat removed during cooking, giving a light flavor; thick soup adds flour, butter, milk, egg yolk, etc., for a richer taste.

Probably the important figures hadn't arrived yet; the early‑coming soldiers were scattered in the corners, hardly talking to each other.

During the meal, Liu Xiaotian deliberately observed that, although there was no 1982 Lafite, all the wines were fine and valuable.

After this meal, the days ahead were likely to be rough.

Li Erniu had never seen such a scene before, completely dazed; he let Wang Yanbing pull him to the dessert table, and he couldn't tell that the additive‑free cream tasted any better than a five‑yuan small cake.

4. The main course is the essence of the French feast, with many preparation styles, usually paired with two or so side dishes; it is the longest‑to‑eat dish in the feast and utterly delicious.

In short, the sequence of a French feast is part of French dining culture, and when you eat a course, the previous one is cleared; aside from the serving order, the tableware coordination is also particular.

But now he actually seemed to be a little eager.

Drink pairings basically follow the main course, divided into meal wine and pre‑meal wine; pre‑meal wine usually goes with whiskey, white wine, soda water, while meal wine mainly consists of dry red wine, champagne, and sweet wine.

Nobody holds back in this process.

After the initial shock, Liu Xiaotian had recovered, curling the corner of his mouth in a wry smile: 'I'm afraid this is a Hongmen banquet.'

Everyone knew that before graduation they were all considered 'competitors' and would be ranked.

To be honest, whenever Liu Xiaotian ate such a French feast, he actually got a bit of a headache. 5. After the meal, the little bites are usually paired with cheese or tossed lettuce, or French desserts, along with coffee or tea.

His gaze and all his attention were drawn to those tables.

3. The side dish's main ingredients are fish, shellfish, and soft‑bodied animals, with meat as the focus; moreover, the meat in side dishes is usually white‑colored, which is the side dish's biggest feature.

"What's going on? Here… even a meal is this extravagant?"

Not only Liu Xiaotian, but even Li Erniu could tell that the silver‑white‑haired old man was the principal of this Warrior School.

Each set of tableware looked to be made of pure silver, and each truly had collectible value.

If it were back when he was still a rich second‑generation heir, with this standard and this number of people, he could have shouted without straining his waist or breath: 'Tonight's entire bill is on Young Master Liu!'

From the arrangement of the tableware to the angle of the chairs, it was clear that whoever set this up had a deep understanding of the etiquette of former Western nobility.

Several minutes later, the Chief Instructor whom they had seen earlier that day came down the stairs accompanied by a man who was even more imposing in bearing but whose expression and posture were extremely gentle.

As expected, after the last coffee was cleared away, the Chief Instructor rose, walked to the landing of the second‑tier wooden stairs, stood there, turned, slowly scanned the crowd, and said in a deep voice: 'Soldiers! This dinner was to welcome you to the Warrior School!'

Wang Yanbing, ever carefree, felt nothing about this luxurious setting; he went straight to the dessert area, filled a plate for himself and another for Li Erniu.

So it's better for them to keep some distance between them.

After all, a spectacle of this scale wasn't even top‑tier for the former 'Young Master Liu'.

He just felt that after such a big meal, the days ahead were likely to be unpleasant.

Perhaps it's because he hasn't had one in a long time.

After the Chief Instructor introduced his identity, the kindly‑looking Elder Principal gave a brief remark and signaled everyone to sit down for the meal.

Of course, whether they thought about it or just ate, nobody took less than a bite.

1. The first course of a French feast, also called the appetizer, starter, or entrée, is mainly divided into cold and hot; cold appetizers are mostly salads made from various vegetables, fruits, and cooked seafood, while hot appetizers are mainly fried delicacies.

Besides that, there are drink pairings.

Because he had long been accustomed to his own country's food culture—being able to drink alcohol until midnight and needing to guzzle bottle after bottle of beer, otherwise he wouldn't eat for more than an hour.

Anyway, whether you eat or not, you'll have to face it eventually—why not first fill up and enjoy this meal right in front of you?

"Whoa…" thunderous applause.

This has nothing to do with personal charm; the point is, having just been treated to a big meal by them, clapping now is only proper.

When the applause died down, the Chief Instructor's tone grew stern: 'From now on, you truly begin your life at the Warrior School! Now, soldiers, please leave your seats and return to your tents.'

Tomorrow morning, your training at the Warrior School will begin—may you study happily!

Tomorrow morning, your training at Warrior School is just beginning; I wish you happy studies!

(End of chapter)