唐培里侬的酒窖总监理查德·吉奥弗洛依说，这个夜晚的灵感来自于“纯粹的快乐”，可是他还是为穿着那个时代服装的侍者所提供的温馨服务“太现代”而感到惋惜，因为在路易十四时代，客人是需要自己取餐的。

Richard Geoffroy, Dom’s chef de cave, said the idea of the evening was “driven by pure pleasure,” though he lamented that the waiters, in period costume, were “too modern” in their attentive service.

youdao

路易十四时代的béchamel酱汁比今天要精细许多，那时的béchamel酱汁是用牛奶和小牛肉小火慢炖，再辅以奶油来丰富口感。

Sauce bechamelin the time of Louis XIV was a more elaborate sauce than it is today. Then itwas a simmering of milk, veal, and seasonings with an enrichment of cream.

youdao

路易十四时代的béchamel酱汁比今天要精细许多，那时的béchamel酱汁是用牛奶和小牛肉小火慢炖，再辅以奶油来丰富口感。

Sauce bechamelin the time of Louis XIV was a more elaborate sauce than it is today. Then itwas a simmering of milk, veal, and seasonings with an enrichment of cream.

youdao