[ 白海佬, 俄罗斯鲟鱼子酱, 渍梅抹茶黄油酱 ]
[ Shiro Ebi, Russian Sturgeon Caviar, Umeboshi Matcha Beurre Blanc ]
[ Shiro Ebi, Russian Sturgeon Caviar, Umeboshi Matcha Beurre Blanc ]
产自微生物丰盈水域的富山湾白虾，其肉质蕴含的氨基酸与甜豆交织，奠定了味觉中纯净的甘甜底色。舌尖轻抿，饱满浓郁的鱼子酱随之破裂，释放出带有黄油与坚果香气的脂香；渍梅抹茶黄油酱的微酸巧妙介入，精准平衡了咸鲜与甘甜的边界。此番层次，辅以一杯清爽且具矿物质感的香槟，绵密气泡与食材残余的余韵在口腔中构筑起完美的交响。
这是一道极具代表性的日法融合料理，亦是 AVANT 自启业以来承载情感最深的作品。它见证了我们五年半的成长历程——从最初的赤诚构思，到历经无数次迭代优化。时间的磨砺褪去了过往的浮躁，却让这一味经典愈发纯粹。它不仅是时间的产物，更是我们恪守料理初心的时刻提醒。
Derived from the nutrient-rich waters of Toyama Bay, the white shrimp possesses a natural wealth of amino acids that, when interlaced with sweet peas, establishes a foundation of pure, crystalline sweetness. Upon the palate, the plump, velvety caviar bursts to release a rich fatty aroma reminiscent of butter and toasted nuts. The subtle acidity of Umeboshi matcha burre blanc sauce intervenes with precision, elegantly balancing the boundaries between saline umami and delicate sweetness. To complement these layers, a glass of crisp, mineral-forward Champagne creates a sublime symphony, as its fine effervescence dances with the lingering essence of the ingredients.
This quintessential Franco-Japanese creation stands as the most emotionally resonant signature of AVANT since its inception. It has been a silent witness to our five-and-a-half-year journey—evolving from a fervent initial concept through countless iterations of refinement. While the passage of time has tempered our early restlessness, it has allowed this classic dish to emerge with greater clarity and soul. It is more than a product of time; it is a perennial reminder of our dedication to the original heart of our craft.
[ 2026, AVANT ]