미슐랭 시그니처 단품 메뉴 카드 (크림·골드)

提示詞原文

[Input]
- language: Korean
- output_size: 1024x1536

[Purpose]
Michelin-informed fine-dining single-item signature menu card for an à la carte restaurant display, table insert, reservation preview, and social-media menu introduction.
Cream-ivory paper feel with muted gold rules, classic serif typography, precise menu information, and a refined luxury restaurant identity that feels like a premium tasting-menu booklet page.

[Composition]
- Vertical single-page menu card in {비율}: upper area for restaurant identity and menu metadata, center area for the signature dish title and description, lower area for price, pairing, origin, allergy, reservation, address, and contact details.
- Background treatment: warm cream / ivory matte paper texture with subtle fibers, slight letterpress impression on gold rules, soft tactile printed-paper realism, and delicate tonal variation across the sheet.
- Composition should feel premium and readable: a thin gold top rule, small section label, centered restaurant name, generous dish title block, elegant divider marks, and structured footer information with restaurant-card realism.
- Use {레스토랑 이름}, {지점명}, {시그니처 메뉴}, {메뉴 부제}, {메뉴 설명}, {셰프 노트}, {가격}, {와인 페어링}, {원산지 안내}, {알레르기 안내}, {운영 정보}, {주소}, {연락처}, {예약 안내}, {메뉴 코드}, {소셜 핸들}, {한글 폰트}, {영문 폰트}, {컬러 톤} placeholders.

[3. CORE STRUCTURE]
- Top metadata band (upper 8%): place a small caps English label such as SIGNATURE À LA CARTE with wide tracking, plus {메뉴 코드} and a seasonal line such as SPRING DINNER SELECTION; separate it with a very thin muted-gold rule.
- Brand line (upper 15%): place {레스토랑 이름} as the primary brand text, centered in a refined serif or high-contrast display serif; set {지점명} below in smaller type, then add a small gold dot, short rule, or tiny fork-and-leaf line ornament.
- Main dish title block (upper-mid 22%): render {시그니처 메뉴} as the largest text element, elegant and highly legible; set {메뉴 부제} as a lighter secondary line below, using smaller tracking and softer charcoal.
- Description block (mid 20%): place {메뉴 설명} in 2–3 calm lines with refined line-height; add {셰프 노트} as a smaller chef’s note line beneath, introduced with the Korean label 셰프 노트.
- Informational divider row (mid-lower 12%): create three compact columns or neatly stacked rows for 원산지 {원산지 안내}, 알레르기 {알레르기 안내}, and 페어링 {와인 페어링}; use hairline gold separators and small serif labels.
- Price block (lower left 9%): set {가격} prominently but not louder than the dish title, followed by a small VAT 포함 note; align with the lower information grid for a realistic menu-card hierarchy.
- Restaurant footer (lower 14%): include {운영 정보}, {주소}, {연락처}, {예약 안내}, and {소셜 핸들} in small clean text, using tiny gold bullets or vertical dividers; make it look like a real restaurant menu card rather than a decorative quote page.
- Decorative graphics: include subtle gold corner ticks, a tiny ingredient line-art accent such as truffle slice, herb stem, or sauce spoon mark, and refined divider rules that support the fine-dining identity.
- The overall layout must remain a single featured dish page; supporting text should be restaurant details, service information, and menu metadata rather than a full multi-item menu.

[4. STYLE RULES]
- Typography: use {한글 폰트} for Korean text, and {영문 폰트} for English labels; body copy should be light to regular, the dish name medium to semibold, and micro-information clean and crisp.
- Color palette: derive from {컬러 톤}; keep cream ivory paper, deep charcoal body text, muted mustard-gold dividers, and occasional warm-gray secondary labels.
- Print finish: emulate premium uncoated stock, slight debossed gold ink on rules, very soft page-edge shadow, and subtle ink density differences visible on close inspection.
- Layout details: use consistent baseline alignment, clear visual hierarchy, refined dividers, small menu-code metadata, and carefully placed footer information so the card feels professionally typeset.
- Border/shadow: allow a thin inset gold rule or corner ticks and a very soft paper shadow around the sheet edge, with no heavy boxed frame effect.

[5. VISUAL STYLE]
- Camera / lens: flat printed editorial layout, as if photographed with a Hasselblad X2D 100C and 80mm lens at f/5.6 for even paper clarity, or rendered as a perfectly sharp print mockup.
- Lighting: soft diffused studio top light with gentle falloff, mild paper texture visibility, controlled highlights on muted gold ink, and no harsh reflections.
- Color grade: cream ivory, muted gold, charcoal black, warm gray, low saturation, warm neutral balance, and refined restaurant-stationery realism.

[6. MOOD]
Michelin Guide presentation page meets luxury Seoul fine-dining stationery — quiet confidence, polished service details, tactile paper, restrained gold accents, and a signature-dish focus.

[7. CRITICAL]
- Korean text accuracy: 반드시 정확히 들어가야 하는 문자열: {레스토랑 이름}, {지점명}, {시그니처 메뉴}, {메뉴 부제}, {메뉴 설명}, {셰프 노트}, {가격}, {와인 페어링}, {원산지 안내}, {알레르기 안내}, {운영 정보}, {주소}, {연락처}, {예약 안내}, {메뉴 코드}, {소셜 핸들}
- 고정 라벨은 선명하게 렌더링: 시그니처 단품, 셰프 노트, 원산지, 알레르기, 페어링, 예약, 주소, 문의, VAT 포함
- Keep Korean characters fully intact and readable; no broken jamo, no incorrect spacing, no garbled bilingual title treatment.
- Maintain one clear focal menu item, with restaurant footer details and menu metadata supporting the featured dish.

[8. 🚫 PROHIBITED]
- Fake official seals / certifications / fabricated Michelin stars or award badges
- Broken Korean characters, split jamo, or garbled bilingual text
- Celebrity composites or unauthorized celebrity likeness