AVANT Review

#Food Xunweihui Follow the handsome chef Jerry to travel around the world, one dish and one stop, the experience of fine dining → chef Jerry personally serves you, each dish has a super detailed introduction, and there is a small card with a detailed introduction. Finally, there is a clip similar to the passport book to send you to install the AVANT moral pioneer, paying tribute to the pioneering style of EI Bulli, the world's first legendary Spanish restaurant, a total of 14 dishes: place name as a dish name, use local ingredients, and start a global trip 👇 [Appetizer soup] 🌟🌟🌟 I drank the exclusive taste of the amazing grandmother's chicken soup. Sunflower chicken Jiuyu with Sichuan Sydney, Angelica, Ham, Seto algae salt, chestnut, Kohli ginseng, oyster, Dongjia ten years old skin. It is highly recommended ❗️ [Chicago, USA] 🌟🌟 Four side dishes represent the gathering of different ethnic groups in Chicago. The ground, the taste is good, the plate is full, the creativity is full, overall it is relatively high oil, and it is a bit full after eating. [Fuji Bay, Japan] 🌟🌟 White Shrimp 🦐 The sweetness is covered by caviar. [Japan's Hoklu Ishikawa County] 🌟 [France's Saint Michel Mountain] 🌟 [Zhejiang] 🌟 [Suzhou] 🌟🌟🌟 The last season of white truffles, with black vinegar and crab yellow, what kind of fairy combination is this, delicious to the dumpling plate [India] 🌟🌟🌟 Probably spiritual Indian, super super recommended, but unfortunately there is no pre-dinner bread to eat [Norway] 🌟 [Normandy France] 🌟🌟🌟 Fresh desserts, the bowl is super beautiful, I want to take home [Italy] 🌟🌟🌟 I am super full to eat this eleventh, but I am still conquered by the staple food. The glitter of crispy Poshen and beef bone marrow combined with beef Guizhou pork ribs and meat sauce, all cooked in homemade pasta. Rich meat fragrance [Morocco] 🌟 [Shanghai] 🌟🌟 This dessert is too Shanghai, the sweet and salty combination is just [Bali] 🌟 The last dessert is not delicious, but fortunately it is finally [Antoine Jobard,Chardonnay, Bourgogne Blanc, France 2019] 🍷 The sommelier recommended it according to the taste I said and the previous favorite wine. It is very accurate. It is a round and fresh taste~📍 Coordinates: Shennan Electric Road Building, No. 99, Qiaocheng East Road, Shenzhen 1-109A Finally, I will send mushroom bibimbap sauce. I like it super fragrant~ There is also a greeting card signed by all the staff. #Romantic dating restaurant #Local food to eat #Eat a seafood dinner #Taste the ground Old-fashioned Dao

The concept of new Fine dessert✨✨fine dessert is still niche in China. This time I experienced a new store. amuse is after all AVANT's brand. Although the quality is guaranteed, I like to eat sweet. Don't hesitate to rush directly and finish the store. The location is hidden in the creative park of Qiaocheng East Road. Who can think of hiding here? The decoration of the deep family fine dessert is a bit biased towards the art gallery style. The overall lighting is a bit dark. The large area of pink light board is very suitable for my wear today. ～ Today's Chef's table makes people look forward to starting a dessert trip and tasted several snacks. The portion is a mouthful. Every entrance feels the rich layer of taste. It is really the taste buds. Enjoy the favorite milk bubble.➕ The bran is wrapped in ham. It’s really delicious. The only regret is that it’s not enough. I want to eat another hahaha and a cigar whisky. It’s so interesting. I like ～. You can also listen to the chef’s introduction process. It’s also to understand the production process of each dessert and the ingredients. The utensils really want to praise [color] The boss is too tasteful. Really every one is so good-looking. I love it. It’s very nice to match different teas. Don't miss it 📍 amuse Avant next to it really won't regret an experience! Book as early as possible #food debut #romantic dating restaurant #local food to eat #Yan Control's favorite afternoon tea #city C debut plan

In fact, I was still fascinated by the seemingly unremarkable "signature air pie" of "super cockroaches", the first bite of the brain blank, the universe collapsed in the mouth, into the time fragments of flying. With Jerry's cold soaked osmanthus oolong, I went through time and space again, returned to Shenzhen dessert shop Amuse, calmed down, and took a bite. Rose flower is a kind of flower in ancient Persian, and now it has come to Zhongshan, Guangdong, to become the magic aroma of rose mixed lychee in the signature strawberry cake here. Jerry returned home and has been committed to showing Chinese ingredients in the world language. He wants more people to see Chinese deliciousness. I especially appreciate this concept and look forward to becoming a better propagator.

“Many people say Avant has been adding, yes, Avant is blooming, she is not that unfeeling feeling. But this year we are doing some withdrawals to make the expression of taste more concentrated. I care about the abstraction and reorganization of the taste elements, and I don’t care about modern Chinese food. Because Chinese food is delicious enough, it is completely unnecessary to make a molecular dish of Mapo tofu. I probably sat down with Jerry for an hour and talked about the dishes. I was surprised by the clarity of his "no borders" cooking concept, and the creation of Chinese taste as the core. Sweat steamed sunflower chicken soup made warm stomach soup, after 84 months of slag champagne perfectly took over. This winter menu with his mark of travel across the world, Spanish red pepper nut jam and green sauce with sweet shrimp, watermelon Nara stains, olive kernels, Japanese dumplings lined with Ankang fish "toast" multi-layer delicious. Light pre-vegetables have already been won over. The concept of the night wine list is "diversity" of Burgundy, so from nature, there are both Burgundy peach red, and expensive rot, exclusive garden and "late out of the village", but none of them feel that they are out of China's current mainstream drinking value, that is to say, dancing with the dragonflies, very wise. The same is true for the meal, the boring "sucking pigeon" menu is home, but there are chili cakes and the seasoning of ten years of Dongjia Chenpi, showing a different color of delicious. "Arles' market" is probably the most impressive pre dessert I have ever eaten, Van Gogh used to live in the place for inspiration, by apricot dried, musk wine, five grain liquid, Zhengshan small seed, garlic milk, and beef fat water washed out of the milk fragrance, people dazzle. Just for the next Chateaubrien beef fight, blue cheese, soy sauce Koji and the soul of Suki roast onion juice, let people eat the complex "fermented taste" second understanding. At this time, suitable for sauce roast dance, of course, is not inconsistent, this is named Algarve warm winter. Seafood rice is also a common saying, but there are beef ploughing new rice, as well as red, purple, green rice, aromatic glutinous rice, oatmeal rice, more light rice, dried radish and cherry shrimp XO sauce together with the rice is very colorful, not to mention the Sicilian tomato paste that someone has returned to the meat inside, and it is all in one taste. Regarding local flavor: The taste of ancient sesame sauce in Lugu Township, Nantou County, Taiwan, met the sweet winter dumplings in Taizhou, and there was sweet potato with rhythm. The Sichuan-Chongqing pickle juice combines the northeast sauerkraut, and the green pickle is sweet. The soul of Xiaozhuyu has become interesting because of the painter Wu Junda's "Maolong". After that, it was the "oversized belly" Chencun powder in Macau, and the white silk rolls were the presence of the taro in the kaleidoscope. About overseas: his "fan Libei" cake with the combination of Belgian Brussels beer elements was really a "crispy rice cake", which made people unforgettable. Sarum's secret recipe, I really take the Garov sauce inside (West Africa Jollof sauce), this recipe from a friend of his real. He combines various peppers with Guizhou sour soup. The traditional conch sauce on Jeju Island, South Korea, he injects the taste of ginseng chicken soup. The meat dumplings reversed apple pie, and they were packed in a Japanese handwritten cherry blossom box like a jewel. I didn't expect Zhongshan chrysanthemum dumpling, ginger icing sugar, caramel and cold-simmered pear honey iron Guanyin. At the end of the day, Jerry's dishes, Chinese taste buds can still be easily appreciated, everything in the world is just a form of expression. This is his strength.

AVANT种草很久了🌱，生日之际好友带我威👯‍♀️。目前打探到的是每个季节会更新一版菜单，现在是春季主题，立秋那天会出夏季主题喔。结合时令每道菜有一张卡片一个概念，一餐吃下来14道带你环游世界🌍，春季主题整套吃下来很清爽～-从春日序章的一道汤开始～每一道菜吃起来都有惊喜的细节，有意想不到的味道层次，很多道都很好吃。-喜欢大黄鱼，很鲜。葱油面冰淇淋好特别，奇奇怪怪的好吃get到了。用起泡酒做的雪葩也很好吃，解腻。豌豆的前菜豆腐清新，白芦笋那道很春天。-春日菜单～🌿春日序章/农人的智慧/希腊克里特岛/秘鲁利马/丹东市/日本北海道/浙江/曼谷/湖南长沙/法国诺曼底/西贡/意大利/上海/首尔景福宫/醍醐茶-******「🪧」******📍AVANT🔖 深圳市南山区侨城东路99号深南电路大厦1-109A（华里酒店旁）💰 人均2200 #浪漫约会餐厅 #美食旬味会 #深圳美食