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日本阿嘉島海膽搭配龍蝦果凍、花椰菜、魚子醬、海苔脆餅 Sea Urchin in a Lobster Jelly with Cauliflowe…

廚藝總監李察．艾古布司 Culinary Director – Richard Ekkebus 4
絲滑85%巧克力及豆腐佐杏仁糖、可可冰沙、可可及豆腐脆片kacinkoa 85% chocolata

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