[ 夏多布里昂和牛, 奶油南瓜, 板栗南瓜, 茗荷, 桦树熏烤马德拉酒牛汁 ]
[ Wagyu Chateaubriand, Butternut Squash, Kuri squash, Myoga, Birch Smoked Madeira Beef Jus ]
[ Wagyu Chateaubriand, Butternut Squash, Kuri squash, Myoga, Birch Smoked Madeira Beef Jus ]
经过整个秋日的沉淀，南瓜的甘醇与浓香已积累至顶峰，衬着榛子黄油与蜜糖烘托的温润底韵。桦木熏烤的牛碎肉融入牛高汤慢炖，收尾时以浓缩马德拉酒提香，缀入紫苏与姜勾勒层次。一旁茗荷经紫苏汁腌渍，酸甜轻盈中透着似嫩姜的清新。夏多布里昂——全牛至嫩的部位，经慢火烤至恰好熟度，再以桦木轻炙，缭绕淡渺烟息；顶端撒落的松子带来轻脆香气，最终交织成一首完整而温暖的冬日风味协奏。
After ripening all autumn, the pumpkin’s richness and sweetness have reached their peak, complemented by a warm base of hazelnut butter and honey. Chopped beef, smoked over birch wood, is braised in beef broth and finished with a reduction of Madeira, shiso, and ginger. Accompanying pickled myoga, marinated in shiso juice, offers bright, tangy-sweet notes with a fresh ginger-like lift. The Châteaubriand—the most tender cut of the whole beef—is slow-roasted to perfect doneness, then lightly kissed with birch smoke. Topped with crisp pine nuts, it all comes together in a complete and warming winter symphony.
After ripening all autumn, the pumpkin’s richness and sweetness have reached their peak, complemented by a warm base of hazelnut butter and honey. Chopped beef, smoked over birch wood, is braised in beef broth and finished with a reduction of Madeira, shiso, and ginger. Accompanying pickled myoga, marinated in shiso juice, offers bright, tangy-sweet notes with a fresh ginger-like lift. The Châteaubriand—the most tender cut of the whole beef—is slow-roasted to perfect doneness, then lightly kissed with birch smoke. Topped with crisp pine nuts, it all comes together in a complete and warming winter symphony.
[ 2025, AVANT ]