[ 野姜花 兰州九年生百合 啤梨 小吊梨汤冰沙 ]
[ Wild Ginger Lily White. Lily White Root. Belgium Pear . Pear Soup Ice ]
三月末极短季节的花山椒；腌渍保存完成最后山椒的清新。野姜花的香味清新怡人，将其与清酒结合制成雪葩。兰州九年生百合蒸熟后与酸奶油和芝士混合做底，再铺上一层啤梨片增加香气和口感。顶层的沙冰我们使用小吊梨汤的味型表达温润的感觉。这是整套餐中的一个暂停键；来消除之前的味觉堆积，准备好接下来的红肉料理。
The fragrance of wild ginger lily is fresh and delightful. We combine it with sake to create a sorbet. The base consists of steamed nine-year-grown Lanzhou lily bulbs blended with sour cream and cheese, layered with Belgium pear slices to enhance aroma and texture. For the top layer's granita, we employ the flavor profile of "Xiaodiao Pear Soup" to convey a warm, soothing sensation. This dish serves as a palate cleanser within the entire course sequence - acting as a pause to reset taste accumulations from previous dishes and prepare diners for the upcoming red meat course.
The fragrance of wild ginger lily is fresh and delightful. We combine it with sake to create a sorbet. The base consists of steamed nine-year-grown Lanzhou lily bulbs blended with sour cream and cheese, layered with Belgium pear slices to enhance aroma and texture. For the top layer's granita, we employ the flavor profile of "Xiaodiao Pear Soup" to convey a warm, soothing sensation. This dish serves as a palate cleanser within the entire course sequence - acting as a pause to reset taste accumulations from previous dishes and prepare diners for the upcoming red meat course.
[ 2025, AVANT, SUMMER ]