The Riverside Restaurant - Chapter 1006: Puzzle 1 Corner

The Riverside Restaurant is one of London's top dining destinations, situated in the small town of Bray, about 45 minutes' drive from the city. On the same street, there are two Michelin-starred restaurants renowned across the UK. These eateries attract top food enthusiasts not just from Britain, but from all over the world, eager to experience some of the finest cuisine.

The Riverside Restaurant was founded by two French brothers, Albert Roux and Michel Roux. Coming from humble backgrounds, they dropped out of school early to work and study in a bakery, dreaming of owning their own. Despite their culinary talent, opportunities in France were limited, so they moved to the UK, where the food scene was much less developed. There, they recognized a chance to make a mark and opened their first restaurant.

Their decision changed the course of British culinary history. Albert's restaurant in London earned two Michelin stars, while Michel's Riverside Restaurant earned three, a distinction it has held since 1985. Their legacy is extraordinary: the brothers have opened numerous acclaimed restaurants across the UK, earning various accolades. Albert was awarded the French Legion of Honor, and Michel received the OBE in 2002 from the Duke of Edinburgh.

Today, the Riverside Restaurant is famous not only for its exceptional food but also for its exclusivity. The restaurant holds the longest-running three Michelin stars outside of France, with a meal typically costing around £300 per person. Its reputation attracts the British upper class and aristocracy, with many nobles choosing the Riverside for its serene, characterful atmosphere, far from the hustle and bustle of the city. The traditional French menu adds to its appeal.

Guests are required to wear formal attire to dine, and securing a reservation is no small feat—often requiring months of waiting. However, certain special guests always find their tables reserved.

It was just after one o'clock in the afternoon when we arrived. In European culture, this was the perfect time for lunch—neither too early nor too late. As we entered, the duty manager immediately greeted Matthew with a warm welcome. "Master Matthew, Master Renly, we've prepared a box for you. Follow me," he said, his eyes briefly drifting towards Renly as he spoke. It was clear that Renly's recent success, particularly his role in the Almeida Theater, had begun to attract attention. Since the Marquis of Dublin and Princess Beatrice had attended, George and Elizabeth Hall had been more open about their admiration for Renly's work. Though neither had officially commented on his recent success, their appearances at the Almeida were enough to send a message.

As we followed the manager through the restaurant, Renly enthusiastically pointed out local historical sites near Bray, much to the delight of our group. Bill, however, was anxious. "Renly, are you sure this place is okay? Are we sure we won't cause a scene?" he asked, his voice dropping.

Tom, standing on tiptoe, whispered, "Did you see the three Michelin stars? This place must be top-notch!"

Renly chuckled. "No need to whisper. Just keep it normal, and we'll be fine. This is a restaurant, after all—there's no need to make a fuss."

Suddenly, a voice cut through the conversation. "Renly?" It was Ned Mullan, the Empire magazine reporter, walking toward us with a smile. "Are you here for lunch too?"

Ned scanned the group and quickly recognized the familiar faces. "I thought I'd secure a spot here months ago, but the lunch slot was all I could get, given it's peak season." He smiled, excused himself, and left with his companion, not wanting to disturb us further.

"Six months for a reservation?" Bill exclaimed. "Wow, that shows how popular this place is." Tom and Meadow nodded in agreement, both marveling at the popularity of Riverside. Bill, in particular, understood that we had arrived on a whim—an unusual privilege.

After Ned's departure, Renly's phone rang. Checking the caller ID, he smiled. "It's Andy," he said. "I was wondering when he'd call." The timing seemed right—after all, news of Renly's latest endeavors must have reached Andy by now.

Renly stepped away from the table, walking toward the restaurant's balcony. The view of the River Thames provided a tranquil backdrop, complementing the serene atmosphere of the restaurant.

"Hey, Andy," Renly answered the phone. "I assume you've heard by now?" There was a brief silence before Andy's voice came through, filled with a hint of amusement. "Are you sure you have nothing to explain to me?"

"If I needed to explain, you'd be slacking as my agent," Renly replied with a smile. The conversation shifted toward work, with Andy expressing concern over Renly's decision to take on a new commercial film project.

"I thought you were focusing on your work in the West End for the time being," Andy said, clearly puzzled. "And, after the Oscars, we had planned to review and discuss more options. Are you sure you're making the right choice with a commercial film?"

Renly paused before replying, "I thought Roy didn't know about it either. Can you inform him and Nathan later?"

Andy, ever the professional, sighed but agreed. "Yes, I'll do that. But seriously, what's going on? I thought we were in agreement about taking a break from new projects, and now you're jumping into a big commercial film?"

Renly smiled. "It's just a new direction. I'll explain everything later. For now, let's focus on enjoying this meal."