[ 西施贝, 绿芦笋, 甜蜜豆, 鼠尾草 ]
[ Purple Clam, Green Asparagus, Sweet Pea, Sage ]
[ Purple Clam, Green Asparagus, Sweet Pea, Sage ]
虽视觉极简，内核却极富层次。秘制酱汁由扇贝、墨鱼及干制时蔬慢熬而成，鲜感清澈且韵味悠长。旬味限定的西施贝正处于其尺寸与肥满度的黄金期，用昆布包裹轻炙锁鲜，辅以多汁芦笋，呈现出极具季节感的鲜活绿意。
Deceptively simple in presentation, yet profound in depth. This dish features a signature sauce slow-simmered from scallops, cuttlefish, and dehydrated aromatics, delivering a crystalline umami with a lingering finish. At the peak of their season from April to July, the purple clams reach their prime size and succulence. Lightly seared with Kombu to lock in their essence and paired with succulent asparagus, they compose a vibrant tableau of seasonal vitality.
[ 2026, AVANT ]