[ Wagyu Chateaubriand, Chipotle Cocoa paste, Coffee Butter, Shiitake ]
最好享用夏多布里昂的方式莫过于“和牛三明治”；煎的酥脆的面包中间夹着柔软多汁的和牛，一口入魂。在一次偶然是实验当中我们突发奇想用一种特殊的方式将酸面包贴在牛肉两侧进行煎制；形成外酥里嫩的效果。这个意外的发现使得牛肉又有了新的打开方式；我们搭配上牛骨，牛骨髓，海苔做成的酱汁烘托牛的鲜香，一旁的奇波雷辣椒可可酱注入辛香料的复杂性。锥茸的独特香味与整个味型相得益彰。在探索烹饪手法的多样性，可行性上我们一直在不停的在探索，这也许就是烹饪的乐趣吧。
The best way to savor Chateaubriand might just be the "Wagyu katsu sando" – crispy seared bread embracing tender, juicy Wagyu beef, where a single bite is enough to transport you to culinary heaven. During an accidental experiment, we conceived a novel approach: attaching sourdough bread to both sides of the beef before pan-searing, creating a magical contrast between a crispy crust and succulent interior. This serendipitous discovery unlocked new possibilities for beef preparation. We accentuate the beef's umami with a sauce crafted from beef bones, bone marrow, and nori, while a chipotle-cocoa sauce alongside introduces spicy complexity. The distinctive aroma of shiitake mushrooms harmonizes perfectly with the flavor profile. Our relentless exploration of diverse and feasible cooking techniques continues – perhaps this is where the true joy of culinary art lies.
[ 2025, AVANT, SUMMER ]