[ 黑文字木, 大红袍红花椒, 野生菌 ]
[ Kuromuji, Szechuan Peppercorn, Wild Forest Mushroom ]
[ Kuromuji, Szechuan Peppercorn, Wild Forest Mushroom ]
主厨之间的共鸣，往往来自对自然季候的共同追寻。今夏，我们携手日本富山 L'evo 餐厅的主厨谷口英司深入云南山野，踏上一场野生菌探寻之旅。
这道作品将山林风味重构为精致的甜咸层次：极薄的焦糖酥皮下，是由风干榛蘑、牛肝菌与姬松茸慢烤而成的野生菌布蕾夹心；上层搭配大红袍花椒同煮后急冻的液氮咸奶油，再以黑文字木茶浓缩焦糖酱提振出独特的深邃木质香。
跨越语言的隔阂，食材成为最通用的语言。这场关于山野风味的头脑风暴，最终淬炼出这道妙趣横生的协同之作。
The resonance between chefs stems from a shared passion for chasing nature’s seasons. This summer, together with Chef Eiji Taniguchi of restaurant L'evo in Toyama, Japan, we ventured deep into the wild woods of Yunnan on a journey to forage for wild mushrooms.
This dish deconstructs forest flavors into a refined balance of savory and sweet: beneath an ultra-thin layer of caramelized crispy pastry lies a rich wild mushroom brûlée core made from air-dried hazelnut mushrooms, porcini, and Himematsutake (blazei mushrooms). The upper layer features liquid nitrogen salted cream infused with Dahongpao Sichuan pepper, crowned with a caramel reduction made from Kuromoji (Lindera umbellata) tea, elevating the dish with a uniquely deep, woody note.
Transcending language barriers, ingredients served as our common tongue. This inspiring culinary storm culminates in a playful, collaborative creation.
[ 2026, AVANT ]