C++ program that inputs five floating-point values in an array and displays the values in reverse order. Program: #include<iostream> using namespace std; int main() { float arr[5]; int i, num; cout<<" How many numbers do you want to Enter: "; cin>>num; cout<<" Enter "<<num<<" numbers: "; for(i=0; i<5; i++) cin>>arr[i]; cout<<"\nThe Original Array is:\n"; for(i=0; i<5; i++) cout<<arr[i]<<" "; cout<<"\n\nThe Reverse of Given Array is:\n"; for(i=(5-1); i>=0; i--) cout<<arr[i]<<" "; cout<<endl; return 0; } Output:
Restaurant: Top 5 Restaurants in the World 2020
Restaurant:
Some travel to a city to visit the monuments, museums, and other tourist attractions. For others, you must travel to experience culture and life. Wherever you end up, you must find the top restaurants to eat at. For the second annual World’s Best Restaurants list. A collaboration between Travel + Leisure and Food & Wine, restaurant critic Besha Rodell set out on another ambitious global research trip. But when the world screeched to a halt due to the COVID-19 pandemic. Thus, She found her reporting cut short. And an industry facing unprecedented challenges. Here, some hopeful meditations on the future of dining.
The eponymous restaurant of the man Gordon Ramsay calls his mentor. Guy Savoy opened his first place in the French capital in 1980. And has been at the Monnaie de Paris – the Paris Mint – since 2015. His focus on flavor has produced signature dishes. Such as artichoke soup with black truffle. And layered truffled mushroom brioche; iced poached oysters. And red mullet ‘swimming in the sea’ with a courgette garnish. At every lunch service, one table is reserved for (relatively) less wealthy clientele. Thus, can choose three courses for €130 ($145).
Situated in the 6th district, Guy Savoy is truly an artist. He scrupulously selects his French fine dining ingredients according to their origins. And pays them the utmost respect: orchestrating extraordinary variations on flavors and textures. That has earned him his golden reputation. The end result is some of the finest fares in the world. Classics reinterpreted with cutting-edge culinary techniques. Its splendid dining-room is a showplace for modern art.
Completely refurbished in 2011, the dining room is comfortable. Hence, Modern space with waiters in Nehru-style jackets carefully presiding. Thus, over the white tablecloth dining room’s well-heeled clientele. Established in Paris nearly 50 years ago my brother and sister Gilbert and Maguy Le Coze. Hence, Le Bernardin expanded to New York in 1986. Decorated New York chef Eric Ripert has run the kitchen for more than 20 years. Thus, following the untimely passing of Gilbert.
However, Le Bernardin offers several tasting menu options. The classic four-course menu is split into three sections. Almost Raw, Barely Touched, and Lightly Cooked – with dishes marrying French. And global influences, especially those from Asia. Think kampachi sashimi with Niçoise olives and a Greek-inspired salad. And seared octopus with tomatillo salsa and red wine-mole sauce. In a restaurant like this, I wasn't going to mess around with choosing things off a menu. Give me your best, and give it to me now, Chef. It's a one-way ticket to tasting menu town. This menu was $225.00 per person, which is not cheap. But, well, it was a celebration and a special night. So I went all-in on the Chef's Tasting. A step above the regular tasting menu.
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