A single-page French restaurant menu: a dark classical garden mural with four realistic food photographs.
An indie art exhibition poster pairing vertical serif Chinese type with layered abstract tides and a gold-ringed tidal dial.
An experimental typography poster with a ghosted condensed-italic 'AFTERIMAGE', riso textures, and a technical coordinate scale.
A single-page French restaurant menu: a dark classical garden mural with four realistic food photographs.
Try Kimi DesignCreate a vertical, single-page French restaurant menu with an aspect ratio of approximately 4:7. Use the fictional French name “Maison Fleurie” as the main title and “Modern Continental Fusion Cuisine” as the subtitle. The key visual should convey the refined quality of a high-end menu, blending a dark classical garden mural with four realistic food photographs. Use all of the following information exactly as provided. First section, “Chef’s Craft | Signature Selections”: Pan-Seared Foie Gras with Fig Jam ¥258 Rougié foie gras with port wine fig jam and caramelized brioche toast Mediterranean Seafood Platter ¥368 French blue lobster / Norwegian langoustine / Hokkaido scallops, served with saffron foam Second section, “Reimagined Classics | Continental Tradition”: Beef Wellington (Australian Wagyu) ¥328 M5 Wagyu fillet wrapped in puff pastry, served with black truffle mushroom sauce Bouillabaisse ¥128 Traditional French seafood soup, served with garlic bread and Rouille sauce Third section, “Pasta & Staples | Symphony of Main Courses”: Black Truffle and Wild Mushroom Risotto ¥148 Italian Carnaroli rice with mixed wild mushrooms and Parmesan cheese Sicilian Seafood Squid Ink Pasta ¥178 Handmade squid ink pasta with jumbo tiger prawns and lemon cream sauce Fourth section, “A Sweet Finale | The Art of Dessert”: Earl Grey Mille-Crêpe Cake ¥68 28 layers of crêpes filled with Earl Grey Chantilly cream Freshly Baked Soufflé (25-minute wait required) ¥88 Freshly baked French soufflé, light as a cloud, served with vanilla ice cream and berry sauce Footer: “Reservations: +86 21 6853 1726” Use charcoal gray-brown as the base, fading downward into deep green-black. Use warm white for headings and primary text, and off-white gray for descriptions. Flowers may only use deep burgundy, pale pink, ivory, ochre, and dark leafy green. Keep the food photographs in natural warm tones.
Changes the foie gras price from 258 to 268 yuan, keeping the rest.
Try Kimi DesignCreate a vertical, single-page French restaurant menu with an aspect ratio of approximately 4:7. Use the fictional French name “Maison Fleurie” as the main title and “Modern Continental Fusion Cuisine” as the subtitle. The key visual should convey the refined quality of a high-end menu, blending a dark classical garden mural with four realistic food photographs. Use all of the following information exactly as provided. First section, “Chef’s Craft | Signature Selections”: Pan-Seared Foie Gras with Fig Jam ¥258 Rougié foie gras with port wine fig jam and caramelized brioche toast Mediterranean Seafood Platter ¥368 French blue lobster / Norwegian langoustine / Hokkaido scallops, served with saffron foam Second section, “Reimagined Classics | Continental Tradition”: Beef Wellington (Australian Wagyu) ¥328 M5 Wagyu fillet wrapped in puff pastry, served with black truffle mushroom sauce Bouillabaisse ¥128 Traditional French seafood soup, served with garlic bread and Rouille sauce Third section, “Pasta & Staples | Symphony of Main Courses”: Black Truffle and Wild Mushroom Risotto ¥148 Italian Carnaroli rice with mixed wild mushrooms and Parmesan cheese Sicilian Seafood Squid Ink Pasta ¥178 Handmade squid ink pasta with jumbo tiger prawns and lemon cream sauce Fourth section, “A Sweet Finale | The Art of Dessert”: Earl Grey Mille-Crêpe Cake ¥68 28 layers of crêpes filled with Earl Grey Chantilly cream Freshly Baked Soufflé (25-minute wait required) ¥88 Freshly baked French soufflé, light as a cloud, served with vanilla ice cream and berry sauce Footer: “Reservations: +86 21 6853 1726” Use charcoal gray-brown as the base, fading downward into deep green-black. Use warm white for headings and primary text, and off-white gray for descriptions. Flowers may only use deep burgundy, pale pink, ivory, ochre, and dark leafy green. Keep the food photographs in natural warm tones.
Changes the last digits of the reservation phone number, keeping the rest.
Try Kimi DesignCreate a vertical, single-page French restaurant menu with an aspect ratio of approximately 4:7. Use the fictional French name “Maison Fleurie” as the main title and “Modern Continental Fusion Cuisine” as the subtitle. The key visual should convey the refined quality of a high-end menu, blending a dark classical garden mural with four realistic food photographs. Use all of the following information exactly as provided. First section, “Chef’s Craft | Signature Selections”: Pan-Seared Foie Gras with Fig Jam ¥258 Rougié foie gras with port wine fig jam and caramelized brioche toast Mediterranean Seafood Platter ¥368 French blue lobster / Norwegian langoustine / Hokkaido scallops, served with saffron foam Second section, “Reimagined Classics | Continental Tradition”: Beef Wellington (Australian Wagyu) ¥328 M5 Wagyu fillet wrapped in puff pastry, served with black truffle mushroom sauce Bouillabaisse ¥128 Traditional French seafood soup, served with garlic bread and Rouille sauce Third section, “Pasta & Staples | Symphony of Main Courses”: Black Truffle and Wild Mushroom Risotto ¥148 Italian Carnaroli rice with mixed wild mushrooms and Parmesan cheese Sicilian Seafood Squid Ink Pasta ¥178 Handmade squid ink pasta with jumbo tiger prawns and lemon cream sauce Fourth section, “A Sweet Finale | The Art of Dessert”: Earl Grey Mille-Crêpe Cake ¥68 28 layers of crêpes filled with Earl Grey Chantilly cream Freshly Baked Soufflé (25-minute wait required) ¥88 Freshly baked French soufflé, light as a cloud, served with vanilla ice cream and berry sauce Footer: “Reservations: +86 21 6853 1726” Use charcoal gray-brown as the base, fading downward into deep green-black. Use warm white for headings and primary text, and off-white gray for descriptions. Flowers may only use deep burgundy, pale pink, ivory, ochre, and dark leafy green. Keep the food photographs in natural warm tones.
Fades the base into deep plum-black instead of green-black, keeping the rest.
Try Kimi DesignCreate a vertical, single-page French restaurant menu with an aspect ratio of approximately 4:7. Use the fictional French name “Maison Fleurie” as the main title and “Modern Continental Fusion Cuisine” as the subtitle. The key visual should convey the refined quality of a high-end menu, blending a dark classical garden mural with four realistic food photographs. Use all of the following information exactly as provided. First section, “Chef’s Craft | Signature Selections”: Pan-Seared Foie Gras with Fig Jam ¥258 Rougié foie gras with port wine fig jam and caramelized brioche toast Mediterranean Seafood Platter ¥368 French blue lobster / Norwegian langoustine / Hokkaido scallops, served with saffron foam Second section, “Reimagined Classics | Continental Tradition”: Beef Wellington (Australian Wagyu) ¥328 M5 Wagyu fillet wrapped in puff pastry, served with black truffle mushroom sauce Bouillabaisse ¥128 Traditional French seafood soup, served with garlic bread and Rouille sauce Third section, “Pasta & Staples | Symphony of Main Courses”: Black Truffle and Wild Mushroom Risotto ¥148 Italian Carnaroli rice with mixed wild mushrooms and Parmesan cheese Sicilian Seafood Squid Ink Pasta ¥178 Handmade squid ink pasta with jumbo tiger prawns and lemon cream sauce Fourth section, “A Sweet Finale | The Art of Dessert”: Earl Grey Mille-Crêpe Cake ¥68 28 layers of crêpes filled with Earl Grey Chantilly cream Freshly Baked Soufflé (25-minute wait required) ¥88 Freshly baked French soufflé, light as a cloud, served with vanilla ice cream and berry sauce Footer: “Reservations: +86 21 6853 1726” Use charcoal gray-brown as the base, fading downward into deep green-black. Use warm white for headings and primary text, and off-white gray for descriptions. Flowers may only use deep burgundy, pale pink, ivory, ochre, and dark leafy green. Keep the food photographs in natural warm tones.