Invited by the chef Yann Couvreur, the chef Dominique Ansel is presenting his fantastic work at Yann’s pastry shop (Rue des Rosiers) in Paris this weekend (17th to 19th May). Frozen S’more, Cookie Shot, and the Pretzel Mousse Cake created exclusively for this event…these pastries clearly demonstrate the chef’s abundant creativity and his unique interpretation of classic American treats.
經由巴黎知名甜點主廚Yann Couvreur邀請，以創作出可頌甜甜圈（Cronut®）而風靡全球的甜點主廚Dominique Ansel本週末（5/17-5/19）在Yann Couvreur Pâtisserie（Rue des Rosiers）客座。他帶來了火烤棉花糖冰淇淋、牛奶餅乾杯與特別為此活動創作的德國紐結餅（Pretzel）慕斯蛋糕與大家見面，展現了他豐沛的創造力與，並以法國甜點人的觀點重新詮釋了經典的美式甜點。
Recognized as best pastry chef of the year in 2017 by the World’s 50 Best Restaurants, Dominique Ansel is undoubtedly one of the most influential pastry chefs in the world. Before moving to the United States, he has worked at Fauchon for 8 years. Now he owns his own pastry shops in NYC, LA, and London. His famous Cronut® was selected by TIME Magzine as one of the best 25 inventions of 2013 and the craze has swept through the world since then. Other creations such as Cookie Shot, Froze S’more, Blossoming Hot Chocolate, and What-a-Melon soft serve are equally innovative treats that are extremely popular. If you have a close-up to his creations, you’d find that the chef is great at re-interpreting American classics by French pastry skills. Nurtured by two cultures, he is able to switch in between with unlimited flexibility and freedom. His secret? The Willy Wonka of NYC (according to New York Post) has revealed to me that travelling while experiencing different cultures is how he gets inspired and the way to stay innovative.
Dominique Ansel主廚在2017年被世界50最佳餐廳評鑑評選為「全球最佳甜點主廚」，他的可頌甜甜圈被美國時代雜誌選為「2013年25個最佳發明」，自從推出之後便在全球刮起旋風、也有無數仿作。在搬到美國發展之前，他曾在法國知名甜點品牌Fauchon擔任甜點師八年。如今他的同名甜點店在紐約、洛杉磯與倫敦都有店面。除了可頌甜甜圈之外，他的其他甜點如火烤棉花糖冰淇淋（Frozen S’more）、巧克力餅乾杯（Cookie Shot）、會開花的熱巧克力（Blossoming Hot Chocolate）與西瓜霜淇淋（What-a-Melon soft serve）都是話題滿滿且大受歡迎的創意之作。仔細看Dominique主廚的作品，可以發現他擅長用法式甜點的手法重新詮釋美式經典甜點，是個能將不同文化影響化為創作養分、並自在轉換的甜點人。他在接受我訪問時，也特別提到他喜歡旅行、體驗不同的文化（不一定和食物有關），這就是他能一直充滿創意的來源。
Pretzel Mousse Cake, Cookie Shot, Frozen S’more…this weekend, the chef Dominique Ansel has brought his creations back in Paris.
德國紐結餅慕斯蛋糕、巧克力餅乾杯、火烤棉花糖冰淇淋，創造出紅遍全球的「可頌甜甜圈」（Cronut®）、並於2017年被世界50最佳餐廳評鑑選為「全球最佳甜點主廚」的Dominique Ansel主廚，帶著他充滿創意的甜點回到巴黎。
The Pretzel Mousse Cake ready to serve.
剛剛組裝完成的德國紐結餅慕斯蛋糕。
Pretzel Mousse Cake: the “Pretzel” shaped mousse cake is made of a really light Peaunut bavaroise and soft caramel and then placed on top of crunchy peanut butter feuilletine base accompanied with some salted pretzels. The chef has created this pastry exclusively for this event in Paris and thus cannot be found elsewhere (yet).
德國紐結餅慕斯蛋糕：上方的紐結餅其實是做成紐結餅形狀的慕斯蛋糕，由花生口味的巴巴露亞奶餡（Bavaroise cacahuète）與軟焦糖（caramel mou），外面再由白巧克力市面包裹。下方底座則是花生醬脆片（croustillante de feuilletine au beurre de cacahuète）與真正的鹹紐結餅乾組成。
“Cookies and milk”, this classic American treat is transformed into a warm chocolate chip cookie cup and a jar of cold infused Tahitian vanilla milk.
將巧克力餅乾做成杯狀，並附上一瓶加了大溪地香草籽的牛奶，這是Dominique主廚翻轉傳統美國家常甜點「餅乾加牛奶」的創意。
The Frozen S’more in the making: Tahitian vanilla ice-cream and chocolate feuilletine gently wrapped by honey marshmallow, and then torched before serving, the chef Dominique Ansel revisited this popular American dessert and gave it a modern and fun transformation.
需要現場製作的火烤棉花糖冰淇淋：鬆軟如雲朵般的棉花糖中間夾著大溪地香草冰淇淋、巧克力脆片，最後用瓦斯噴槍炙烤。這是Dominique主廚對美國另一經典甜點「S’more」的重新詮釋。
Only 15 lucky customers can get the chef’s signature Cronut®, so don’t forget to check your receipt!
每日只有15位顧客可以獲得的限定可頌甜甜圈。別忘了檢查發票，看看自己是否也是幸運兒喔！