[ 白芦笋 荧乌贼 时令香草 ]
[ White Asparagus, Firefly Squid, Seasonal Herbs ]
一期一会；每年的四月至六月底是中国的白芦笋的季节，产地来自中国的牡丹之乡- 山东菏泽。独特的地理位置赋予白芦笋多汁香气浓郁像苹果一样的无渣脆感。 今年的白芦笋我们运用一种新颖的烹饪方式- 使用高筋面粉混合洋葱做成的奶酱涂抹在白芦笋上面煎制，表面带有洋葱的脆香顶部我们用荧乌贼的膏制作了一款酱汁烩入小乌贼，时令的香草芽更加夯实咸香。
"Ichi-go ichi-e; every year from April to the end of June marks the season for Chinese white asparagus, sourced from the "Peony Capital of China"—Heze, Shandong. The unique geographical location endows the white asparagus with a juicy, aromatic profile and a crisp, apple-like texture free of fibrous residue. This year, we have adopted an innovative cooking method: pan-frying the white asparagus coated with a cream sauce made from bread flour and onions, resulting in a crispy, onion-infused crust. Topping it off, we’ve crafted a sauce using the roe of firefly squid, glazed with firefly squid, while seasonal herb sprouts further enhance the savory umami flavor."
"Ichi-go ichi-e; every year from April to the end of June marks the season for Chinese white asparagus, sourced from the "Peony Capital of China"—Heze, Shandong. The unique geographical location endows the white asparagus with a juicy, aromatic profile and a crisp, apple-like texture free of fibrous residue. This year, we have adopted an innovative cooking method: pan-frying the white asparagus coated with a cream sauce made from bread flour and onions, resulting in a crispy, onion-infused crust. Topping it off, we’ve crafted a sauce using the roe of firefly squid, glazed with firefly squid, while seasonal herb sprouts further enhance the savory umami flavor."
[ 2025, AVANT, SUMMER ]