[ 普洱膏版纳芭蕉马卡龙 ]
[ Pu’er Tea Plantain Macaron ]
[ 苏麻籽坚果流心挞 ]
[ Perilla Seed Chocolate Tart ]
[ 版纳野生凤梨慕斯塔 ]
[ Wild Piña Tart ]
[ 树莓山椒夹心球 ]
[ Raspberry Sansho Ball ]
[ Pu’er Tea Plantain Macaron ]
[ 苏麻籽坚果流心挞 ]
[ Perilla Seed Chocolate Tart ]
[ 版纳野生凤梨慕斯塔 ]
[ Wild Piña Tart ]
[ 树莓山椒夹心球 ]
[ Raspberry Sansho Ball ]
何谓厨师的热忱？对此，百位主厨或许有百种注脚。但在我眼中，答案始终凝结在耕耘于山野、湖海的生产者手中。正是他们对土地的赤诚与坚守，才将点石成金的“魔杖”交托于厨师。
在中国西南边陲的西双版纳，我们的好友天玮与骑龙深耕于自己的农场。本季茶点捕捉了这份土地的馈赠：天玮农场自然生长的芭蕉、从鸟儿口中“抢”下的野生凤梨、傣家私藏的苏麻籽，以及山间偶遇的树莓……点点滴滴，皆是版纳的缩影。
不同于寻常农场的单调与贫瘠，天玮的田间草木蔓发、生机盎然，常有珍稀灵动之物造访。当地傣族人为这片土地命名为“春诺迈”——“春”即园子，“诺迈”谓开花的树。这不仅是关于自然的平衡与尊重，更是主厨的初心：对每一次生命破土而出的瞬间，心怀热泪盈眶的敬畏。
What defines a chef’s passion? While a hundred chefs may offer a hundred different interpretations, for me, the answer is forever distilled in the hands of the producers—the farmers and fishers who cultivate the mountains and seas. It is their devotion and steadfastness to the earth that grant us the 'magic wand' to transform ingredients.
In Xishuangbanna, on China’s southwest frontier, our dear friends Tianwei and Qilong devote themselves to their land. This season’s refreshments capture the bounty of that soil: naturally grown bananas, wild pineapples 'stolen' back from the birds, the Dai people’s treasured perilla seeds, and wild raspberries gathered from the mountains. Every bite is a microcosm of Banna.
Unlike the barren monotony of conventional farms, Tianwei’s land is a lush, thriving tapestry of wild flora, frequently visited by rare wildlife. The local Dai people named the farm 'Chun Nuomai'—'Chun' for garden, and 'Huan' for blooming trees. This is more than a balance with nature; it is a chef’s original intent: to hold a tearful, profound reverence for the very moment life breaks through the soil."
[ 2026, AVANT ]