關於 dalloyau france ，我們在網路上蒐集到這些相關的討論、資訊與評價

[Trends / 甜點潮流] 商業周刊「不設限 巧克力」專題 / Chocolate, boundary-less and unlimited (English below)

在今日熱騰騰出刊的《商業周刊》中，我以三篇共十頁的篇幅介紹了巧克力無限寬廣的世界。三篇主題分別為：

－ 巧克力雕塑：從老幼皆宜的巧克力蛋到狂野的巧克力雕塑，法國主廚們究竟如何用巧克力實現自己對世界、自然與人生的態度？

－ 純素巧克力：享受巧克力的同時，也能為地球生態、環境永續盡一分心力。

－ 台灣巧克力：在世界巧克力大賽所向披靡的台灣巧克力，究竟魅力何在、成功的秘訣又在哪？我對大家專訪到台灣巧克力界最具影響力的幾位人物： Yu Chocolatier 畬室 法式巧克力甜點創作 主廚鄭畬軒、 在欉紅 red on tree 暨 九日風 主廚楊豐旭、 COFE 創辦人顧瑋、 福灣巧克力 Fu Wan Chocolate 創始人許華仁，由他們現身說法，與讀者分享精彩的作品與深刻思維。

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In the latest issue of Business Weekly Taiwan, I introduced to Taiwanese readers a spectacular world of chocolate where chocolatiers and chocolate artists are able to realise their wildest imaginations as well as to share their unique perspectives. This special feature is composed of 3 topics:

- Chocolate sculptures, featuring beautiful chocolate egg creations of the chef Jimmy Mornet (Park Hyatt Paris-Vendome), Jérémy Del Val (DALLOYAU), Nicolas Paciello (Hôtel Barrière Le Fouquet's Paris), and Nicolas Cloiseau (La Maison du Chocolat).

- Vegan chocolates, presenting the wonderful work of Pierre Hermé (Pierre Hermé Paris), Nicolas Cloiseau (La Maison du Chocolat), and Michel Cluizel France.

- Taiwanese chocolates, discovering the key to success by in-depth interviews with Yu-Hsuan Cheng (Yu Chocolatier), Danny Yang (Red on Tree & Le Vent et Le Soleil), Wilma Ku (COFE), and Warren Hsu (Fu Wan Chocolate).

Click on the following link to discover more (in Chinese).

Alive Taiwan

#yingspastryguide #yingc #chocolate #chocolat #巧克力

[Paris pastries / 巴黎甜點] Galeries Lafayette Le Gourmet 老佛爺百貨美食館 (Galeries Lafayette) 聖誕節蛋糕獨家精選 / Galeries Lafayette Le Gourmet presents 4 exclusive Yule logs collaborating with Dalloyau, Jean-Paul Hévin, Pierre Hermé, and Yann Couvreur Pâtisserie (for English, please click "see more")

聖誕節馬上就要到了，哪一款聖誕蛋糕會出現在你家的餐桌上呢？

前幾日很榮幸地收到老佛爺（拉法葉）百貨美食館的邀請，前往試吃 Jean-Paul Hévin、Pierre Hermé Paris、DALLOYAU、 Yann Couvreur Pâtisserie 與他們合作推出的限定款聖誕節蛋糕。今年 Lafayette 的聖誕節主題是「ruche」（蜂群、蜂房），所以各家推出的限定款不管是外型還是味道，也多半圍繞著這個主題創作。

由於各家甜點店都推出好幾款不同的聖誕節蛋糕，所以一定能選到自己喜歡的。而且除了多人分享的大尺寸蛋糕外，許多品牌都推出小尺寸、甚至單人尺寸的版本，讓消費者能夠滿足品嚐多種口味的願望。

佔地 3,500 老佛爺百貨美食館共有兩層，地面層有法國各大知名甜點巧克力品牌設櫃，包含 Le Chocolat Alain Ducasse、Sadaharu Aoki Paris (Officiel)、L' Eclair de Génie、Pierre Marcolini 以及前面提到的品牌。許多櫃位設有座位，逛街逛累了可以在此稍作休息並順便品嚐美食。地下層則有新鮮蔬果以及來自法國與世界各地知名品牌的高級食品雜貨，如乳酪、麵包、香料、茶葉、果醬等，是選購紀念品的好去處。

點照片和我一起感受巴黎的聖誕節氣氛、一起「視吃」各家聖誕節蛋糕創作吧！

🔖 延伸閱讀：

2019 年巴黎最精彩的聖誕節蛋糕：https://tinyurl.com/r9j6jnf

《商業周刊》「2019 耶誕蛋糕 法式驚奇」專題：https://tinyurl.com/qkpstwm

Yann Couvreur 主廚發表 2019 年六款聖誕節蛋糕創作：https://tinyurl.com/wr9eabf

Jimmy Mornet 主廚（Hôtel Park Hyatt Paris-Vendôme ）2019 年聖誕節蛋糕創作：https://tinyurl.com/yx2zloos

Dominique Costa 主廚（The Peninsula Paris） 2019 年聖誕節蛋糕創作：https://tinyurl.com/ujctepl

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I got invited by Lafayette Gourmet the other day for tasting some exclusive Yule logs created by Jean Paul Hévin, Pierre Hermé, Dalloyau, and Yann Couvreur Pâtisserie. This year the Christmas theme at Galeries Lafayette is “ruche de Noël” (“Christmas beehive”) and bees are the heroes of the department store. Most of the exclusive Christmas cakes are thus associated with bees, honey, pollen, etc.

To ensure that everyone’s got his/her favourite, every pâtisserie offers several different choices when it comes to the bûche (Yule log). Besides those in bigger size to share among family and friends, smaller sizes and even individual portion are available. Consumers are welcome to taste and enjoy a variety of creations.

Spanning 3,500m2 across 2 floors, le Gourmet, Lafayette’s food & drink selects some of the best known and well-loved brands in France and internationally to bring to consumers a feast that can be hardly enjoyed elsewhere. Prestigious pâtissiers and chocolatiers such as Le Chocolat Alain Ducasse, Sadaharu Aoki Paris, L’Eclair de Génie, Pierre Marcolini, and the aforementioned brands as well as some gourmet food delicatessens present their best offerings on the ground floor while on level B1 fresh food produce, prepared foods and delicacies are listed.

Click on the photos now and have a look around there with me!

🔖 More on the 2019 Paris Yule log creations:

Best Yule log creations in Paris this year: https://tinyurl.com/r9j6jnf

The most remarkable Yule log creations in Paris, 2019 (on Business Weekly Taiwan): https://tinyurl.com/qkpstwm

The chef Yann Couvreur presents 6 Yule log creations: https://tinyurl.com/wr9eabf

Jimmy Mornet, head pastry chef of Hôtel Park Hyatt Paris-Vendôme, presents his 2019 Yule log and Christmas tea time menu: https://tinyurl.com/yx2zloos

Dominique Costa, head pastry chef of The Peninsula Paris, presents his 2019 Yule log and Christmas tea time menu: https://tinyurl.com/ujctepl

#yingspastryguide #paris #lafayettegourmet #pierreherme #jeanpaulhevin #dalloyau #yanncouvreur

[Books / 書訊] Yann Brys 與 François Perret 主廚出版新書、 Fou de Pâtisserie 食譜書將出中文版 / Chef Yann Brys and François Perret publish their first books, Fou de Pâtisserie book launch traditional Chinese version soon (for English, please click “see more”)

我想法國主廚們跟書商完全沒有要讓消費者喘口氣的意思，11 月好書連發，最近輪到陀飛輪（tourbillon）創始人、擁有法國最佳工藝職人（MOF）頭銜的 Yann Brys 主廚和巴黎麗池酒店 Ritz Paris 的主廚 François Perret 出新書；甜點雜誌 Fou de Pâtisserie 去年出版的同名食譜書也確認即將推出中文版。

Yann Brys 主廚過去的資歷顯赫，他師承 MOF Philippe Urraca、在 FAUCHON 時在有「甜點小王子」之稱的主廚 Sébastien Gaudard Pâtissier 底下工作，接著經歷巴黎數個豪華酒店，包括宮殿級酒店（palace）的 Hotel Le Bristol Paris，然後前往 DALLOYAU。他在 2009 年發展了現在聞名世界的「陀飛輪」擠花手法，2011 年通過一系列的嚴格比賽與鑑定、獲得法國最佳工藝職人的頭銜，並在同年被任命為 Dalloyau 的創意總監。Yann Brys 主廚在這本即將在 11/27 上市的書中分享了以陀飛輪手法裝飾的多種蛋糕、還有其他或經典或創新的精彩作品。

現任 Ritz 酒店甜點主廚的 François Perret 的經歷也不遑多讓，他幾乎在巴黎所有宮殿級酒店都工作過，一開始在 Le Meurice、接著在 Four Seasons Hotel George V Paris，然後在 Hotel Lancaster Paris 擔任甜點主廚。2010 年他協助巴黎香格里拉飯店 Shangri-La Hotel, Paris 開幕，並很快幫後者的 L’Abeille 餐廳取得米其林二星。接著他加入 Ritz，這個歷經四年整修的巴黎傳奇宮殿級酒店在他與主廚 Nicolas Sale Officiel 的協力合作下，一年之後便分別為酒店內的兩個餐廳取得米其林二星（La Table d'Espadon）與一星（Les Jardins d'Espadon），他和 Nicolas Sale 也分別奪下 2017 年由《Le Chef》雜誌頒發的年度甜點主廚與年度主廚獎項。上月 François Perret 主廚再獲肯定，被 Les Grandes Tables du Monde 協會選為「meilluer pâtissier de restaurant du monde」（「全球最佳餐廳甜點主廚」）。如同書名「Instants sucrés au Ritz Paris」指明的，本書是以「Rtiz 的甜點時光」規劃，從早餐、午餐、下午茶、晚餐等都有相應的作品。François 主廚的的知名創作如瑪德蓮蛋糕、蜂蜜等都收錄其中。另外有一個好消息要跟台灣讀者分享，本書的繁體中文版已經被 大境文化&出版菊文化(生活美食地圖) 簽下，大家再稍等一下就能看到囉！

最後則是甜點雜誌 Fou de Pâtisserie 去年十月出版的同名食譜書，近日剛剛發表了德文版，同時也宣布簡體和繁體中文版即將推出。這是一本想要認識法式甜點經典、同時一覽法國主廚們各種精彩重新詮釋版本的讀者們必定要收藏的作品。書中精選了 17 種最經典的法式甜點，如 Baba 巴巴、Opéra 歌劇院蛋糕、Saint-Honoré 聖多諾黑泡芙、Tarte au citron 檸檬塔等，每個主題前先解釋該甜點的起源、並以詳細的步驟圖介紹一個最具代表性的作品，接著介紹該甜點的重要組成元素、然後呈現四五個不同的變化版本（全部由知名主廚提供），最後提供一個能夠使用市售商品與簡便方法，在家快速重現經典的食譜。能夠一次飽覽當代最知名的40 位甜點主廚們的作品、領略法式甜點不斷推陳出新的活力，大概也只有 Fou de Pâtisserie 可以辦到。

以下就請大家點開照片、也開始存錢準備囉😆👇🏻

🔖 延伸閱讀：

甜點食譜書推薦與介紹：#yingsbookreviews

法式甜點經典重生、歷久彌新的秘訣——「重新詮釋」：https://tinyurl.com/y5xenfqz

如何鑑賞 François Perret 主廚的瑪德蓮蛋糕？https://tinyurl.com/y54dacbu

巴黎麗池酒店下午茶體驗：https://tinyurl.com/v4hqj5g

深度專訪 Fou de Pâtisserie 創辦人與總編輯 Julie Mathieu：https://tinyurl.com/vss89b3

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This November is marked by beautiful pastry recipe books. If you still remember that we’ve talked about the books of the chef Yann Couvreur, Angelo Musa, and Michelin Guide, now there’re some more! The MOF chef Yann Brys and François Perret, head pastry chef of Ritz Paris are publishing their books this week as well. Moreover, Fou de Pâtisserie has just announced that their great recipe book is going to have its traditional and simplified Chinese versions soon.

Even if you don’t know the chef Yann Brys, you must recognise his world-renowned gesture “tourbillon” still, a technique to pipe cream on a turntable to create a whirl effect. He learnt a wide range of skills from another MOF chef Philippe Urraca, and then worked with Sébastien Gaudard, the “petit prince de la pâtisserie” when he was at Fauchon. He then went through several luxury hotels such as Concorde Lafayette (current Hyatt Regency Paris Étoile) and Hotel Bristol Paris. After that he joined Dalloyau and was named the Creative Director in 2011. He passed through a series of competitions and got his MOF title the same year. In this book “Tourbillon”, the chef shares with us lots of beautiful cakes employing the technique and his other creations as well as the know-how as a Meilleur Ouvrier de France.

Having worked at most of the Parisian palace hotels, François Perret, current chef pâtissier of Ritz Paris also boasts impressive experiences at Le Meurice, George V before he was appointed as the head pastry chef at Hotel Lancaster Paris. He joined Shangri-La Paris in 2010, assisting its opening and contributing to the Michelin two stars gained in two years for L’Abeille, the fine-dining restaurant at the hotel. He then joined Ritz and has been collaborating with the chef Nicolas Sale ever since. The legendary hotel situated on Place Vendôme reopened in 2016 after 4 years of renovation, but the duo has gained the hotel 3 Michelin stars in total in just a year - La Table d’Espadon got two stars and Les Jardin d’Espadon got 1 star in 2017. The both were further awarded as “Pastry chef of the year” and “Chef of the year” by the magazine “Le Chef” in the same year. François was elected as “Best restaurant pastry chef of the world 2019” last month by Grandes Tables du Monde. The book “Instant sucrés au Ritz Paris” presents those sweet moments offered by the hotel, starting from breakfast, wonderful pastries and desserts served in lunch time, tea time, and on dinner tables are all included. The chef’s signature desserts like the entremets Madeleine, Miel, Île flottante are also covered. Good news is that both the English and traditional Chinese version of the book are on their way. English and Chinese-speaking readers will only need to be patient for little while to learn more about the sweet universe of the chef.

Last but not least, the Fou de Pâtisserie book published last October is now having its German version. The traditional and simplified Chinese versions will be available soon, too. Collaborating with 40 great French pastry chefs, this book offers pastry passionates a wonderful opportunity to learn about those great French classics as well as their creative variations. 17 classic like baba au rhum, Opera, Saint-Honoré cakes, etc are presented. Their origins and legends are well explained, followed by a signature recipe illustrated step-by-step and presented by one famous chef, followed by four to five variations with real recipes provided by influential chefs. Then finally an express version using existing products sold in shops or supermarkets is featured. This is a fantastic book to glance through some of the best creations of our time and to learn the spirit of creation.

Click on the following photos to have a closer look!

🔖 You might also be interested:

More book reviews: #yingsbookreviews

Revisiting classics, the fountain-of-youth secret of French pastries: https://tinyurl.com/y5xenfqz

How to appreciate French pastries (with an example of the “Madeleine” of the chef François Perret): https://tinyurl.com/y54dacbu

Tea time at Ritz Paris: https://tinyurl.com/v4hqj5g

Interview with Julie Mathieu, founder and editor in chief of Fou de Pâtisserie: https://tinyurl.com/vss89b3

#yingc #françoisperret #yannbrys #foudepâtisserie