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菓實日的饅頭主廚與負責打理品牌、攝影、社群媒體等溝通的先生醞豐。

Chef Mantou (right) and brand director Yun Fong of pâtisserie Kajitsu.

[The Sweet Taste of Taiwan / 台味甜蜜蜜] 「老闆,來一碗滷肉飯!」 菓實日訪談筆記 / Taiwan in a bowl: "Lu Rou Fan" at Kajitsu Pâtisserie

May 25, 2020

說到法式甜點的台灣味,怎麼能不提萬華的菓實日?

前幾年就為菓實日將台灣傳統文化融入法式甜點的創意心折,如果說巴黎有日式銅鑼燒店 Pâtisserie TOMO 作為日法甜點水乳交融之作的代表,(參見 #法式甜點學 p.156, 241, 336, 337),菓實日便似乎象徵著法式甜點真正能在台灣生根、與在地庶民文化結合開出的芳草奇卉。TOMO 以法式甜點技法重新詮釋日式甜點,外型融入了銅鑼燒與法式經典(如 Paris-Tokyo、檸檬塔、反轉蘋果塔、日本威士忌聖托佩塔等)、口味也兼有兩者之長;菓實日則不受限於單一類型糕點,代表作「紅龜」與「滷肉飯」大膽地用法式蛋糕(entremets)重新詮釋了他們心目中的台味與台灣精神。

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In Taste of Taiwan, People Tags Sweet Taste of Taiwan, Kajitsu, pastry chef, pastry industry, pastry shop, pastry, Keya Jam, taipei, Taiwanese, post in Chinese, post in English
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[Paris pastries / 巴黎甜點] 以甜點品嚐巴黎 - 無與倫比的甜蜜饗宴(昇恆昌 Voyager 機場誌第 22 期)

September 16, 2019

非常感謝昇恆昌機場誌《Voyager》邀稿,我在第 22 期中分享了如何在巴黎籌劃一場完美的甜點之旅、享受其他地方難以比擬的甜蜜饗宴。依照不同的甜點類型與店家型態區分,推薦讀者們用在地巴黎人的方式,悠遊世界甜點之都。

《Voyager》機場誌在全台灣北中南機場皆提供國內外旅客免費索取,另外也提供給昇恆昌免稅店的 VIP 客戶們。每一期都編製精美,除了介紹有趣景點、精選城市指南外,也有分享文化觀察與旅遊經驗。

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In Addresses, Magazines Tags Paris city guide, Paris, pastry guide, pastry, pâtisserie, Four Seasons Hotel George V Paris, Maxime Frédéric, Fou de Pâtisserie, post in Chinese, post in English, Park Hyatt Paris-Vendôme
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The chef Dominique Ansel.

Dominique Ansel主廚。

[Paris pastry news / 巴黎甜點新聞] Dominique Ansel x Yann Couvreur

May 18, 2019

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。他帶來了火烤甜甜圈、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。

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In News Tags pastry news, pastry chef, post in English, post in Chinese, Dominique Ansel, Yann Couvreur
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le Montgolfière / 巧克力熱氣球

[Paris pastry news / 巴黎甜點新聞] Easter collection of Maxime Frederic / Maxime Frédéric 主廚的復活節系列創作

April 20, 2019

It was definitely not easy to come to Four Seasons Hotel George V Paris this morning because of the traffic control due to the movement of Gilet Jaune. But I have made up my mind, nothing could stop me. I made several transfers, detours, and a long walk and finally made it before the Easter pop-up closes its door tomorrow. What is there that has been alluring me? Needless to say, it’s the magnificent Easter creations presented by one of my most admired chefs Maxime Frédéric.

復活節週六的早上,我明明知道因為黃背心運動會有交通管制與移動困難的風險,但還是在查了各種資訊後決定出門。在換了數次車、繞了幾次路,最後還在豔陽下走了長長一段路之後,我終於到達喬治五世巴黎四季酒店。到底是什麼如此吸引我、無論如何都想親眼看看呢?那就是甜點主廚Maxime Frédéric今年復活節的創作。

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In News Tags pastry news, pastry chef, pastry shop, pastry, patisserie, Maxime Frédéric, Four Seasons Hotel George V Paris, Easter, Pâques, post in Chinese, post in English
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The pastry chef in action on the spot.

[Paris pastry shop] La Pâtisserie du Meurice par Cédric Grolet(English)

March 10, 2019

Since I've finally got some time, I'd like to share with you some other pastry shops that I've visited during the past months. Yes, I finally paid a visit to Cédric's pastry shop after months it has opened.

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In Tasting/Testing Tags pastry guide, pastry shop, Cédric Grolet, post in English, Paris city guide, Paris
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