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[Trends / 甜點潮流] 《商業周刊》第 1692 期「不設限 巧克力」專題

April 16, 2020

在今日(2020/04/16)出刊的《商業周刊》第 1692 期「巧克力 不設限」專題中,我以三個主題——巧克力雕塑、純素巧克力風潮與台灣巧克力——共十頁的篇幅,為大家介紹了無垠寬廣的巧克力世界。

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In Magazines, Trends, News Tags chocolate, chocolatier, chocolat, Yu Chocolatier, Fu Wan Chocolate, COFE, Red on Tree, Le Vent et Le Soleil, Paris, Park Hyatt Paris-Vendôme, Patrick Roger, Pâques, Pierre Hermé, La Maison du Chocolat, Dalloyau, Hôtel Barrière Le Fouquet's, Jimmy Mornet, Jérémy Del Val, Nicolas Paciello, Business Weekly TW
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[Paris pastry news / 巴黎甜點新聞] Patrick Roger 2019 Easter collections / 巧克力大師Patrick Roger 2019年復活節系列創作

April 10, 2019

I was really happy to have got invited last evening for discovering the MOF Chocolatier Patrick Roger's creations for Easter this year. The chef chocolatier is a master in chocolate sculptures as well as in delicious chocolate making. He started his career in a local bakery Maurice Boulay. He worked as a pastry chef in his early days and gradually switched his interest to chocolate and has devoted himself since then. In year 1994, he won the "Grand Prix International de la chocolaterie" and in 2000 he was crowned as a MOF (Meilleur Ouvrier de France) chocolatier.

Patrick Roger是一位真正的藝術家,他原本是學甜點出身,後來在工作中逐漸發現自己對巧克力的熱愛,開始轉向專注於巧克力領域。他在1994年獲得國際巧克力大賽(Coup du monde de chocolat)桂冠、2000年更獲得法國最佳工藝職人-巧克力師(MOF, Meilleur Ouvrier de France)的榮銜。

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In News, Tasting/Testing Tags Paris, Patrick Roger, Pâques, pastry guide, easter, pastry news, pastry chef, chocolate
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《法式甜點裡的台灣》重磅出版

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《法式甜點學》好評4刷!

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