[ 穴子，鸡纵菌，沉香菌 ，潮汕咸鱼，老菜脯 ]
[ Conger Eel, Termite Mushroom, Yellow Porcini, Salted Fish，Preserved Radish]
[ Conger Eel, Termite Mushroom, Yellow Porcini, Salted Fish，Preserved Radish]
灵感来源于日本料亭传统的绢卷寿司的形式； 最底下的面饼是用蛋白与扇贝泥做成，应季的鸡纵菌用传统法式纸烤烹饪后作底，再加入用沉香菌与潮汕咸鱼和十年老菜脯做成的菌菇酱。最顶上是穴子也叫星鳗鱼，是夏日的时令季节，我们先用万寿菊叶油浸泡油封后裹浆高温酥炸后再炭烤增香。在中国菌菇季节是夏日，菌菇们的鲜美也是夏日味觉记忆的一环。
Inspired by the form of traditional Japanese chirashizushi (scattered sushi); The base layer is a crepe made from egg white and scallop puree. Seasonal termite mushrooms are cooked using the classic French *en papillote* method as the foundation, then topped with a mushroom sauce crafted from eaglewood fungi, Chaoshan salted fish, and aged preserved radish (over ten years old). Crowning the dish is anago (conger eel, also known as starry eel), which we first marinate in calendula oil, confit, coat in batter, deep-fry until crisp, and finally charcoal-grill to enhance its aroma. In China, mushroom season arrives in summer, and the exquisite umami of mushrooms forms an integral part of summer's culinary memories.
Inspired by the form of traditional Japanese chirashizushi (scattered sushi); The base layer is a crepe made from egg white and scallop puree. Seasonal termite mushrooms are cooked using the classic French *en papillote* method as the foundation, then topped with a mushroom sauce crafted from eaglewood fungi, Chaoshan salted fish, and aged preserved radish (over ten years old). Crowning the dish is anago (conger eel, also known as starry eel), which we first marinate in calendula oil, confit, coat in batter, deep-fry until crisp, and finally charcoal-grill to enhance its aroma. In China, mushroom season arrives in summer, and the exquisite umami of mushrooms forms an integral part of summer's culinary memories.
[ 2025, AVANT, SUMMER ]