[ 巧克力草莓, 京番茶 , 粉红胡椒, 零陵香豆 ]
[ La Fraises, kyobancha , Pink Peppercorn, Tonka Bean]
巧克力草莓来自于贵州省贵阳市花溪区的种植园；是一个针对浓郁度特殊培育的草莓品种。底部我们使用零陵香豆调味芝士蛋糕。中间是用100% 巧克力草莓的汁去做成的雪葩。顶层的Espuma 奶泡我们加入来自京都的京番茶与以重焙火的香气。四周我们会用粉红胡椒做成酱调味增加独特香味。顶层的香芹苗的加入引入了草本植物的独特味道与草莓相得益彰。五月底将会是最后的季节，请品尝这浓郁的滋味吧。
The Chocolate Strawberry originates from plantations in Huaxi District, Guiyang City, Guizhou Province; it is a strawberry variety specially cultivated for exceptional intensity. The base features a tonka bean-infused cheesecake. The middle layer consists of a sorbet made from 100% Chocolate Strawberry juice. The top Espuma foam incorporates Kyoto's Kyobancha tea with deeply roasted aromatics. Glazing the strawberry fruit, a pink pepper sauce adds distinctive fragrance. Celery microgreens atop introduce herbal notes that perfectly complement the strawberries. Late May marks the final season to enjoy this creation – please savor its profound richness.
The Chocolate Strawberry originates from plantations in Huaxi District, Guiyang City, Guizhou Province; it is a strawberry variety specially cultivated for exceptional intensity. The base features a tonka bean-infused cheesecake. The middle layer consists of a sorbet made from 100% Chocolate Strawberry juice. The top Espuma foam incorporates Kyoto's Kyobancha tea with deeply roasted aromatics. Glazing the strawberry fruit, a pink pepper sauce adds distinctive fragrance. Celery microgreens atop introduce herbal notes that perfectly complement the strawberries. Late May marks the final season to enjoy this creation – please savor its profound richness.
[ 2025, AVANT, SUMMER ]