[ 格莱斯无花果，烤椰子，圣木 ，烤棉花糖，虎掌菌, 槟城肉豆蔻 ]
[ Bourjasotte Grise, Brown Coconut, Palo Sento, S'mores, Sarcodon Aspratus Mushrooms, Penang Nutmeg]
[ Bourjasotte Grise, Brown Coconut, Palo Sento, S'mores, Sarcodon Aspratus Mushrooms, Penang Nutmeg]
夏秋季森林中蕴藏很多野生菌类也会出现在大家的餐桌上，篝火旁的烤棉花糖也是映像最深的记忆。
在最底部我们用秘鲁圣木和干鼠尾草来烟熏过后的格莱斯无花果，无花果的上面放上一层烤焦的棉花糖酱，中间是烤椰子做成的冰淇淋；用一层无花果叶和夏威夷果做成的奶油覆盖在冰淇淋上。上面刮上一点槟城的肉豆蔻增加风味。顶部是用米做成的脆片会有一点像旺旺雪饼的味道。最后我们为您浇上我们用黑虎掌菌做成的焦糖酱。请搭配着所有食材一同享用。
In autumn forests, wild foraged mushrooms grace our tables, while campfire-roasted marshmallows kindle our deepest memories.**
At the base: Peruvian Palo Santo and dried sage-smoked Grise figs, crowned with a layer of S'mores cream.
The core features toasted coconut ice cream， enrobed in a fig leaf and macadamia espuma.
A shaving of Penang nutmeg whispers spice over the layers, while crisped rice wafers crown the creation.
Finally, we cascade Sarcodon aspratus mushroom caramel sauce** over the composition.
Please savor all elements in unison.
在最底部我们用秘鲁圣木和干鼠尾草来烟熏过后的格莱斯无花果，无花果的上面放上一层烤焦的棉花糖酱，中间是烤椰子做成的冰淇淋；用一层无花果叶和夏威夷果做成的奶油覆盖在冰淇淋上。上面刮上一点槟城的肉豆蔻增加风味。顶部是用米做成的脆片会有一点像旺旺雪饼的味道。最后我们为您浇上我们用黑虎掌菌做成的焦糖酱。请搭配着所有食材一同享用。
In autumn forests, wild foraged mushrooms grace our tables, while campfire-roasted marshmallows kindle our deepest memories.**
At the base: Peruvian Palo Santo and dried sage-smoked Grise figs, crowned with a layer of S'mores cream.
The core features toasted coconut ice cream， enrobed in a fig leaf and macadamia espuma.
A shaving of Penang nutmeg whispers spice over the layers, while crisped rice wafers crown the creation.
Finally, we cascade Sarcodon aspratus mushroom caramel sauce** over the composition.
Please savor all elements in unison.
[ 2025, AVANT, SUMMER ]