[ 松露芝士舒芙蕾, 羊肚菌海盐焦糖冰淇淋, 肉桂红糖饼干 ]
[ Truffle cheese Soufflé, Morrel ice cream, Cinnamon biscuits ]
[ Truffle cheese Soufflé, Morrel ice cream, Cinnamon biscuits ]
仲夏菌香时节，我们有幸邀请到法国“菌菇之王”Les Maisons Marcon的主厨Paul，不远千里自云南至深圳，展开一场风土与技艺的对话。其间，一道由他父亲创作的甜品深深触动了我们——野生羊肚菌熬煮成焦糖奶油酱，搭配香草慢炖的温润梨肉，以及一款散发布蕾芝士香气的冰淇淋。Chef Paul回忆说，那是他幼时总爱趴在桌角偷偷品尝的滋味。
受此启发，我们以芝士与松露为基底，烤制出轻盈绵密的舒芙蕾；冰淇淋则延续了羊肚菌焦糖的深邃香气。一旁配以肉桂与红糖烘烤的酥脆薄饼，三重口感彼此交织，构成了这道温暖而平衡的冬日甜品。
它不仅是对风味的探索，更是一场跨越山海、连接记忆的温柔致敬。
During the midsummer mushroom season, we had the honor of inviting Chef Paul of the French “King of Fungi,” Les Maisons Marcon, to travel from Yunnan to Shenzhen for a culinary exchange rooted in terroir and craft. Among his creations, a dessert originally conceived by his father deeply moved us—caramel cream sauce made from wild morels, paired with vanilla-poached pears and an ice cream carrying the aroma of burnt cream cheese. Chef Paul recalled it as the flavor he would secretly savor under the table as a child.
Inspired by this, we crafted a light and airy soufflé with cheese and truffle as the base, while the ice cream preserves the deep, savory sweetness of morel caramel. Alongside, crisp biscuits baked with cinnamon and brown sugar weave together three layers of texture, creating a warm and beautifully balanced winter dessert.
It is more than just a dessert—it is a gentle tribute that crosses mountains and seas, connecting memories through flavor.
[ 2025, AVANT ]