[ 蓝龙虾烧卖, 干南瓜清汤, 京葱奶酱 ]
[ blue lobster Shumai, Squash Consommé, leek Soubise ]
[ blue lobster Shumai, Squash Consommé, leek Soubise ]
蒸笼的滋味，是刻在中国人DNA里的温热记忆。竹香袅袅，漫透满屋，所有期待都在掀盖那一刻化作氤氲的亮光。
我们以法国布列塔尼蓝龙虾入馔——肉质脆弹，自带清甜。轻调味后，以烧卖皮轻裹；搭配葵花鸡与板栗，以“盗汗蒸”古法萃出澄澈鲜汤。汤中融入手工打碎的冬笋，清鲜沁底；风干南瓜与香薯慢煨入味，最后滴入浓缩南瓜汁，将甘醇层层收拢。
这不止是一道菜品，更是一场属于这个季节的、温暖而明亮的开场。
The taste of the steamer is a warm memory written into our DNA. The subtle fragrance of bamboo fills the room, and all the anticipation turns into a glowing mist the moment the lid is lifted.
We use Brittany blue lobster from France—tender, springy, and naturally sweet. Lightly seasoned and wrapped in shumai skin, it is paired with sunflower-fed chicken and chestnuts, steamed in the traditional steaming method to yield a clear, aromatic broth. Hand-chopped winter bamboo shoots are stirred into the broth for a fresh, delicate base, while dried pumpkin and sweet potato are simmered until fully infused. A final touch of concentrated pumpkin juice rounds off the layers of sweetness.
This is more than just a dish—it is a warm and luminous opening act for the season.
[ 2025, AVANT ]