UNRIVALED CULINARY EXCELLENCE

Wagyu beef is a high-end beef variety, internationally renowned. Wagyu cattle live in air-conditioned environments, eat premium food, sleep on soft beds, listen to music, and enjoy acupressure massages, providing an excellent environment for beef growth.

Carefully selected premium Angus beef bone-in ribeye from top ranches, creating this awe-inspiring king of meats. The long bone handle like an axe handle showcases bold spirit, with over a kilogram of thick meat cut rich and full, marbled fat patterns embedded between muscle fibers like works of art.

Carefully selected Australian M5+ Wagyu sirloin essence, trimmed by artisan hands into 2.5cm thick medallions. Natural fat edge on one side like gilded silk ribbon wrapped around, grilled over fruit wood open flame, bursting with caramelized crust and surging fat aroma, like crimson flames reborn on the plate.

Taking the essence section of Angus beef whole rib rack, marinated for three days with ancient rock salt maple sugar secret seasoning, then penetrated by 72-hour fruit wood cold smoke into the soul. Dancing with time in the cellar oven until bone and meat are about to separate, amber caramelized shell like molten lava, falling moment pulling up honey silk light.

Handcrafted 180g Angus beef shoulder patty, seared on high-temperature cast iron griddle, sealing in rich meat juices with crispy charred edges. Melted cheddar cheese like golden silk covering the patty, blending with caramelized onions' sweetness and crispy bacon's smoky aroma.

Carefully selected New Zealand lamb rib chops, marinated for 12 hours with rosemary, thyme, minced garlic and olive oil. High-temperature quick roasting locks in pink meat juices, forming golden crispy outer skin, fat layer turning into transparent amber, dipping sauce enhances flavor layers.

Six Burgundy air-shipped snails, slowly braised in white wine and herb broth for flavor, filled with special garlic herb butter: freshly chopped parsley, French butter, Dijon mustard and Perigord black truffle oil hand-whipped, topped with freshly grated Parmesan cheese.

Handcrafted fresh pasta with chewy and elastic texture, clinging to Bolognese meat sauce slow-cooked for six hours. When plating, grate in 24-month aged Parmesan cheese snowflakes, dairy aroma melting into every crevice of the sauce, restoring the soul flavor of Emilia-Romagna region.

Fresh Roman lettuce hearts hand-torn into petals, chilled to crisp like jade. Drizzle with freshly made Caesar dressing: extra virgin olive oil emulsified with Parmesan cheese, lemon juice, anchovy fillets and Dijon mustard, sprinkle with freshly baked garlic croutons and smoked bacon bits.

Following ancient Parisian bistro methods, slowly sauté yellow and red onion strips for 40 minutes until caramelized, releasing deep sweet notes. Infuse with beef bone broth and Beaujolais red wine slow simmer, concentrating into rich amber soup base, garnished with fresh thyme sprigs.

French classic chocolate cake, with 70% dark chocolate and cream cheese as base, slow-baked at low temperature, crispy outer skin, soft inside. Served with vanilla ice cream and fresh strawberries, sweet but not cloying, with lingering aftertaste.

Cloud miracle baked to order. Separate fresh farm eggs, slowly stir yolks with vanilla bean seeds and French butter into silk, hand-whisk egg whites in copper bowl to snow peak sharp angles. Gently fold into porcelain cups, precise temperature control baking for 20 minutes.