[Paris pastry shop / 巴黎甜點店] Pâtisserie La Goutte d'Or (中文請按「繼續閱讀」)
Finally pad a visit again to la pâtisserie Le Goutte d'Or before the year-end. It's been months but I still wanna share with you the lovely experience I had there.
Since Montmartre is not my neighbourhood and I'm not particularly attracted to it, I hardly set my foot there and hence hardly have chance visiting the pastry shops, cafés, etc. there. The early morning visit this time was especially made for tasting the chef Yann Menguy's pastries, and apparently it's worth it.
We've picked 3 pastries including the Chou fève de cacao (Cocoa nibs cream puff), Saint-Honoré framboise coing rose (Raspberry-quince-rose Saint-Honoré), and the Tarte mange-jasmin (Mango-Jamine tart). I liked three of them as they were really delicate both the presentation and the taste. Everything was in a sweet harmony. The style of the chef is actually quite close to that of Michalak, being very neat, simple yet modern and elegant while less boyish.
It was a very pleasant experience as the atmosphere of the shop is very cozy as well, and I don't mind visiting it often if I lived nearby. I think we can expect some more interesting creations to come along as this young and talented pastry chef develops his own brand with a vivid personality.
前幾個月和好友一起去了在18區的甜點店Pâtisserie La Goutte d'Or。甜點主廚Yann Menguy在第一季Qui sera le prochain grand pâtissier得到亞軍後立刻被大師Christophe Michalak網羅,在他的Pâtisseries et Ecole Michalak擔任甜點主廚與教師。之後他又擔任Ladurée的甜點主廚一年,最後在自己最熟悉的蒙馬特開了屬於自己的甜點店。他的甜點其實很有Michalak的風格,非常簡潔俐落,但不管是外型還是口味搭配又相當細緻。是年輕甜點主廚一輩中非常值得期待的人物。
當天我們選了三個甜點:Chou fève de cacao(可可碎粒泡芙)、Saint-Honoré framboise coing rose(覆盆子溫桲玫瑰聖多諾黑)、Tarte mange-jasmin(芒果茉莉花塔)。三個甜點我都滿喜歡的,每個元素的完成度都很高、且手法細膩。在可可碎粒泡芙中間還夾了一塊巧克蛋糕增添口感變化。
蒙馬特其實有不少好的甜點店,包括上次提到的Boris Lumé patisserie boulangerie、以及 Pâtisserie Gilles Marchal。下次來到蒙馬特,除了聖心堂之外,也可以花點時間拜訪這些當地街坊鍾愛的店家,給自己補充一點溫暖與甜蜜。
#yingspastryguide #paris #patisserielagouttedor #yannmenguy
puff中文泡芙 在 Ying C. 一匙甜點舀巴黎 Facebook 的精選貼文
[Pastry news / 甜點新聞] new creations by Christophe Adam, the great mind behind L' Eclair de Génie / 天才閃電泡芙主廚的最新創作(中文請按「繼續閱讀」)
"Saucissons and jambon-beurre?!", easy to guess. But can you imagine that they're actually eclairs? That's right, talented pastry chef Christophe Adam, the owner of L'Éclair de Génie, has once again stunned everyone with his creativity and wild ideas. These two creations, 100% sweet, are made for the celebration of the Bastille Day on 14th July.
Ever since his reign over FAUCHON, Christophe Adam has never stopped his experiments on eclairs. Invented around 1850, this oblong shape puff pastry traditionally filled with vanilla-, coffee-, and chocolate-flavored pastry creams is one of the most famous and popular classic French pastries. But it is Christophe Adam who has transformed it into a modern snack and an icon of French chic. Wanna know more about the chef and his eclair revolution stories? Stay tuned for my coming column post!
🍫 Christophe Adam: https://goo.gl/h46msR
🍫 L'Éclair de Génie: https://goo.gl/FCrSYk
🍫 More about L'Éclair de Génie, find it on p.68-70 of my Paris guide《巴黎甜點師Ying的私房尋味》.
🍫 My column on French pastries and pastry chefs: https://goo.gl/SEyUTz
看得出來這是什麼嗎?左邊是乾香腸(saucissons)、右邊是最陽春的火腿奶油三明治(jambon-beurre),兩種都是法國最常見不過的平民食物,就像我們的烤香腸與滷肉飯。但是再仔細看一眼,你知道它們其實是閃電泡芙嗎?這是法國閃電泡芙專賣店L'Éclair de Génie的老闆、同時也是知名甜點主廚Christophe Adam為了7月14日法國國慶的最新創作。
從過去還在Fauchon擔任主廚時,Adam已經開始他對閃電泡芙的研究與嘗試,當時他希望每個巴黎人手中都能有一個他的閃電泡芙;2013年夏天開設L'Éclair de Génie,更進一步將閃電泡芙提升至馬卡龍以外、能代表法式時尚的甜點類型。想了解更多Adam的故事以及閃電泡芙如何在過去幾年中席捲全球,別忘了密切關注我的粉絲頁,最新專欄馬上就要刊出囉!
🍫 Christophe Adam主廚的Facebook專頁:https://goo.gl/h46msR
🍫 L'Éclair de Génie:https://goo.gl/FCrSYk
🍫 L'Éclair de Génie介紹,請見我的著作《巴黎甜點師Ying的私房尋味》p.68-p.70。
🍫 我的法式甜點鑑賞與法國甜點大師群像專欄:https://goo.gl/SEyUTz
#yingspastryguide #paris #eclairs #leclairdegenie #christopheadam
puff中文泡芙 在 Gavin職場英文 Facebook 的最讚貼文
1. Potato Chip
Potato chip 大家應該都不陌生,就是薯片或是洋芋片。
2. Tortilla Chip
Tortilla chip 是墨西哥玉米片,是由一片片圓形的 tortilla 墨西哥薄餅切塊下去油炸的,所以我們看到的玉米片通常是三角形的。
3. Cookie
大家都知道 cookie 是餅乾,但這種餅乾通常比較厚實一點,咬起來有 crunchy(鬆脆)的口感。
4. Cracker
同樣是餅乾,但指的是比較薄、口感比較脆的餅乾。
5. Cheese Puff
Cheese puff 不是起士泡芙,而是一種用玉米粉膨脹油炸後裹上起司粉的點心。最常見的例子就是奇多。
6. Snack Cake
Snack cake 是比較鬆軟的蛋糕類零食。
7. Granola Bar
又稱作 snack bar、energy bar,中文通常叫燕麥棒、能量棒。