身處時髦的瑪黑區，Dessance的門面也一樣很chic。
2014年開幕之後，我就一直想造訪Dessance。不光是因為自己熱愛盤式甜點（desserts à l'assiette / plated desserts）（註1），而是因為這是一家供應全甜點套餐的餐廳。自從甜點主廚 Claire Heitzler 離開Lasserre、接掌Ladurée之後，她在Lasserre的甜點套餐「Sweet Sequence」也成了絕響，全巴黎目前只有Dessance提供全甜點套餐。
Read MoreSituated in the Marais, Dessance has a very chic façade.
Ever since Dessance’s opening in year 2014, I’ve been thinking to pay a visit. I should have come earlier as I always love plated desserts (desserts à l'assiette) and look for inspirations from cuisine rather than pastries only. As I regret also missing the chef Claire Heitzler’s Sweet Sequence when she was still at Lasserre, I was happy to have finally visited Dessance the other day. It turned out a lovely and inspiring experience beyond my expectations.
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the signature pastry "Citron" of Cédric Grolet, head pastry chef at Le Meurice.
"Citron" (檸檬)，是Le Meurice甜點主廚Cédric Grolet的招牌甜點。
上次介紹了l'Orangerie的甜點主廚Maxime Frederic的甜點創作，這次想要帶大家認識他的師傅、Le Meurice的甜點主廚Cédric Grolet的作品。Cédric是目前巴黎甜點圈最知名的甜點主廚之一，他在27歲時就已經當上巴黎五星級飯店Le Meurice的三星級餐廳甜點主廚。雖然Le Meurice今年在Michelin guide上被降為兩星，但Cédric的甜點仍然表現非常搶眼，去年得到「Pâtissier de l'année 2015 」(2015年最佳甜點主廚) (註1) 的肯定。在進入Le Meurice之前，Cédric曾在Fauchon (註2) 的產品研發部門工作了五年，除了負責將所有的創作從想法與圖片化為實品外，他也負責訓練並培養Fauchon的甜點廚房團隊。
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Vacherin framboise et anis by Maxime Frederic (photo by @Maxime.Frederic on Instagram)
Meringue flower, raspberries, and anise (Fleur de vacherin framboise et anis) by Maxime Frederic, chef pâtissier of the new restaurant l'Orangerie at Four Seasons Hotel George V Paris, who was also the former sous-chef pâtissier at Le Meurice when I interned there.
蛋白霜花朵、覆盆子與八角，這是巴黎喬治五世四季酒店新餐廳 - l'Orangerie (橘園)的甜點主廚Maxime Frederic (同時也是我在Le Meurice實習時的副主廚)的最新創作。
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