一起來欣賞Modigliani 的畫作。會做菜的廚師，也要多多培養美學藝術。
影片裡解釋了很多藝術潮流，如象徵主義，立體主義跟表現主義。
巴黎橘園美術館Musée de l'Orangerie
l'orangerie 在 Facebook 的最讚貼文
同時也有4部Youtube影片，追蹤數超過3萬的網紅National Palace Museum國立故宮博物院，也在其Youtube影片中提到，「一場虛實之間的藝術漫遊」 “An artistic journey that transcends the tangible.” 「揭開東西藝術史VR敘事」 “Witness the history of eastern and western art in VR.” 「國際博物館尖峰交會，探...
l'orangerie 在 粘拔的幸福碎碎念 Facebook 的最佳解答
暗示很明顯，未來華人反共主流是表態愛台灣
💕「愛台灣，我的選擇」系列第12發：米其林主廚李皞忠於自我的料理之旅
「我出生於台灣，十歲時跟著家人移民到美國，並在加州橘郡落腳。我先在加州州立大學富勒頓分校主修傳播媒體，後來在波莫納加州州立理工大學附屬的飯店幫忙洗碗盤，一路打拼之後終於到加州帕薩迪納的藍帶廚藝學院進修，並在加州知名的 L'Orangerie 餐廳當學徒，開啟了我的頂級料理之旅。在這趟旅程中，我從洛杉磯啟程，接著在拉斯維加斯的 Joël Robuchon 星級餐廳歷練三年，隨後前往紐約，再回到拉斯維加斯和洛杉磯。」
「歷經了十五年後，我來到了人生的十字路口，當時我覺得自己開餐廳的時機到了，我決定在拉斯維加斯、橘郡和台灣之中選擇下一個落腳的地方。Impromptu 餐廳的 #板前精神(counter dining) 是我一直想嘗試的概念，只是需要一個能夠實踐的地方。在美國，表達自己很容易，但同時我也看到台灣的餐飲市場持續演進，過去五到七年來，台灣的餐飲市場迅速成長，以前到處都是牛排館，現在有愈來愈多創意料理和樂於嘗鮮的饕客，尤其受到年輕一代的青睞。當時我也做了市場比較，台北的消費力強，以中產階級為主，如果我訂價正確，應該是可以做得起來；再加上，台灣人懂得品味，但不拘形式，所以我認為 #板前精神 的用餐體驗非常適合台北。至於餐廳的定位，我不希望被定調成法式、義式或其他，這是屬於我的料理，我希望能忠於自己。」— Impromptu主廚李皞
⭐️ 李皞是一位國際知名的主廚，他於於2018年8月在台北創立 Impromptu by Paul Lee，僅花了八個多月就摘到了米其林一星。他的菜無論在食材、烹飪手法或味道的呈現方式都抱有很大的開放態度，#Impromptu 傳達不受任何菜系、手法與表現方式限制的精神。
💕Why I chose Taiwan #12 - Chef Paul Lee's culinary journey
“I was born in Taiwan, and our family immigrated to the United States when I was ten, so I grew up in Orange County, California. I went to Cal State-Fullerton to study communications, then I started as a dishwasher at the school-run hotel at Cal Poly Pomona. I worked my way up and eventually went to culinary school at the Cordon Bleu in Pasadena. During school, I was working at a restaurant called l’Orangerie, which started the fine dining journey for me. I started in LA, then I worked at Joël Robuchon for three years in Las Vegas, then I moved to New York, back to Vegas, back to LA. After 15 years, I was at a crossroads. I felt like it was time for me to open my own restaurant. And then the choice became very clear: Vegas, Orange County, or Taiwan. This concept, impromptu’s ‘counter dining’ was already built in my mind. I just needed a place to execute it. In the States it’s easier to express yourself. But I could see the Taiwan culinary scene was on the rise. Like big time. The past five, six. seven years, the culinary scene [in Taiwan] just grew exponentially. Before, it was all steakhouses. Now you can be a little bit more creative and people will accept it, especially the younger generation. I also started to compare markets. The spending power in Taipei is good. The middle class is huge. And I thought if I set the price right, I think the business would be fine. Plus, people in Taiwan have an appreciation for great cuisine but not formality, so I thought my ‘counter dining’ concept would fit very well in Taipei. As for the restaurant’s style, I was trained in French cooking techniques, but I don’t want to be categorized as French cuisine or Italian or anything else. This
is my cuisine and I want to be true to myself.”
⭐️ Chef/owner Paul Lee is an internationally acclaimed chef. He opened his restaurant in Taipei Impromptu by Paul Lee in August of 2018, and only eight months later, his restaurant earned a Michelin star in 2019. He believed that a restaurant should not be limited by cuisine, technique or presentation, and the word #impromptu perfectly captured this sense of freedom.
l'orangerie 在 美國在台協會 AIT Facebook 的最佳貼文
💕「愛台灣，我的選擇」系列第12發：米其林主廚李皞忠於自我的料理之旅
「我出生於台灣，十歲時跟著家人移民到美國，並在加州橘郡落腳。我先在加州州立大學富勒頓分校主修傳播媒體，後來在波莫納加州州立理工大學附屬的飯店幫忙洗碗盤，一路打拼之後終於到加州帕薩迪納的藍帶廚藝學院進修，並在加州知名的 L'Orangerie 餐廳當學徒，開啟了我的頂級料理之旅。在這趟旅程中，我從洛杉磯啟程，接著在拉斯維加斯的 Joël Robuchon 星級餐廳歷練三年，隨後前往紐約，再回到拉斯維加斯和洛杉磯。」
「歷經了十五年後，我來到了人生的十字路口，當時我覺得自己開餐廳的時機到了，我決定在拉斯維加斯、橘郡和台灣之中選擇下一個落腳的地方。Impromptu 餐廳的 #板前精神(counter dining) 是我一直想嘗試的概念，只是需要一個能夠實踐的地方。在美國，表達自己很容易，但同時我也看到台灣的餐飲市場持續演進，過去五到七年來，台灣的餐飲市場迅速成長，以前到處都是牛排館，現在有愈來愈多創意料理和樂於嘗鮮的饕客，尤其受到年輕一代的青睞。當時我也做了市場比較，台北的消費力強，以中產階級為主，如果我訂價正確，應該是可以做得起來；再加上，台灣人懂得品味，但不拘形式，所以我認為 #板前精神 的用餐體驗非常適合台北。至於餐廳的定位，我不希望被定調成法式、義式或其他，這是屬於我的料理，我希望能忠於自己。」— Impromptu主廚李皞
⭐️ 李皞是一位國際知名的主廚，他於於2018年8月在台北創立 Impromptu by Paul Lee，僅花了八個多月就摘到了米其林一星。他的菜無論在食材、烹飪手法或味道的呈現方式都抱有很大的開放態度，#Impromptu 傳達不受任何菜系、手法與表現方式限制的精神。
💕Why I chose Taiwan #12 - Chef Paul Lee's culinary journey
“I was born in Taiwan, and our family immigrated to the United States when I was ten, so I grew up in Orange County, California. I went to Cal State-Fullerton to study communications, then I started as a dishwasher at the school-run hotel at Cal Poly Pomona. I worked my way up and eventually went to culinary school at the Cordon Bleu in Pasadena. During school, I was working at a restaurant called l’Orangerie, which started the fine dining journey for me. I started in LA, then I worked at Joël Robuchon for three years in Las Vegas, then I moved to New York, back to Vegas, back to LA. After 15 years, I was at a crossroads. I felt like it was time for me to open my own restaurant. And then the choice became very clear: Vegas, Orange County, or Taiwan. This concept, impromptu’s ‘counter dining’ was already built in my mind. I just needed a place to execute it. In the States it’s easier to express yourself. But I could see the Taiwan culinary scene was on the rise. Like big time. The past five, six. seven years, the culinary scene [in Taiwan] just grew exponentially. Before, it was all steakhouses. Now you can be a little bit more creative and people will accept it, especially the younger generation. I also started to compare markets. The spending power in Taipei is good. The middle class is huge. And I thought if I set the price right, I think the business would be fine. Plus, people in Taiwan have an appreciation for great cuisine but not formality, so I thought my ‘counter dining’ concept would fit very well in Taipei. As for the restaurant’s style, I was trained in French cooking techniques, but I don’t want to be categorized as French cuisine or Italian or anything else. This
is my cuisine and I want to be true to myself.”
⭐️ Chef/owner Paul Lee is an internationally acclaimed chef. He opened his restaurant in Taipei Impromptu by Paul Lee in August of 2018, and only eight months later, his restaurant earned a Michelin star in 2019. He believed that a restaurant should not be limited by cuisine, technique or presentation, and the word #impromptu perfectly captured this sense of freedom.
l'orangerie 在 National Palace Museum國立故宮博物院 Youtube 的精選貼文
「一場虛實之間的藝術漫遊」
“An artistic journey that transcends the tangible.”
「揭開東西藝術史VR敘事」
“Witness the history of eastern and western art in VR.”
「國際博物館尖峰交會，探索VR未來之境」
“Internationally prestigious museums join forces to create a VR odyssey.”
「故宮南院奇幻嘉年華：21 世紀博物館特展」為故宮邀集法國羅浮宮、英國泰特現代藝術館、法國橘園美術館、德國舊國家美術館、捷克慕夏基金會共同策劃，即將帶給大家一場虛實整合的文明奇幻之旅！
A CARNIVAL OF FANTASIES: A Special Exhibition of 21st Century Museums at the Southern Branch of the NPM is co-organized by the National Palace Museum (NPM), Musée du Louvre, Tate Modern, Musée de l'Orangerie, Alte Nationalgalerie, and the Mucha Foundation. It will soon send you on a fantastic journey through civilization across the physical and virtual realms.
嘉年華 (Carnival) 廣泛代稱慶典，源自中世紀 「狂歡節 」。屬於東方的歡樂節慶，可在歷代風俗畫中窺見，而 20 世紀蘇聯思想家巴赫金認為 「狂歡節 」亦是一場精神感官的釋放，呼應本次策展以 「新媒體藝術 」獻給觀眾一 場穿梭文明珍奇的 「幻境狂歡 」。本展除了呈現故宮近年屢獲國際大獎的虛擬實境、擴增實境及混合實境，更結合 來自多座世界頂尖博物館的精彩虛擬實境製作。展覽以故宮近年豐碩的新媒體藝術為主軸，規劃 「璀璨光河 」 、 「故宮啟航 」 、 「羅浮宮驛站 」「美學世界 」四大展區，展覽更以 「奇」字象徵博物館的珍奇藏品，「幻」字則開展科 技世界下的虛擬幻境，交織一場虛實共舞的流動盛宴。
The word "carnival" originated from the medieval period and is widely used to mean "celebration," while festivals in the East can also be found in genre paintings throughout history. Mikhail Bakhtin, the 20th Century Soviet philosopher, believed that "carnivals" were a release of the spirit and senses. Bakhtin's ideas cohere nicely with the exhibition theme as new media art brings visitors a perception of illusion and polysensory experiences. In addition to presenting the National Palace Museum's award-winning virtual reality (VR), augmented reality (AR), mixed reality (MR) programs and other new media artworks, the exhibition will also feature incredible virtual reality experiences from leading museums around the world. This exhibition is divided into four sections: "River of Time," "NPM Voyage," "The Louvre Station" and "Aesthetic World". The other worldly features of the exhibited works are also embedded in the exhibition's Chinese title, with the word " 奇 " symbolizing the museum's rare and invaluable collections, and the word " 幻 " referring to the virtual fantasies created with modern technology.
工作人員名單
國立故宮博物院 National Palace Museum
發行人 Issuer
院長 Director/吳密察Wu, Mi-Cha
專案指導Advisor
副院長 Deputy Director/黃永泰 Huang, Yung-Tai
策展團隊 Curatorial team
教育展資處 Department of Education, Exhibition and Information Services
處長 Chief Curator/ 徐孝德 Hsu, Hisao-Te
副處長 Deputy Chief Curator/ 謝俊科 Hsieh, Chun-Ko
科長 Section Chief/ 吳紹群 Wu, Shao-Chun
策展執行 Exhibition Executive/賴志婷Lai, Chih-Ting
網站事務 Website Administrator/黃瀞萩、黃郁涵 Huang Ching-Chiu, Huang Yu-Han
南院處 Southern Branch of National Palace Museum
處長Chief Curator/彭子程 Peng Tzu-Cheng
科長Section Chief/于秉儀Yu,Biing-Yi
助理研究員 Assistant Curator 鄭莉蓉 Cheng, Li-Jung
助理研究員 Assistant Curator 羅勝文 Lo Sheng-Wen
設計與施作 Design & Construction
安益國際展覽股份有限公司Interplan International Design
鳴謝 Acknowledgements
HTC VIVE Arts
Cécile Debray
Marcus Mucha
Dominique de Font-Réaulx
Yann Le Touher
Adrien Franceschi
Katie Durand
Sophie Parkin
Emissive Studio
GebruederBeetz
Lucid Reality
l'orangerie 在 Ying C. 一匙甜點舀巴黎 Youtube 的最佳解答
Maxime 為 l’Orangerie 餐廳設計的甜點「 Kiwi infusé à l’huile d’olive, Thé matcha au gingembre 」（橄欖油漬奇異果、薑味抹茶）。由 l’Orangerie 的甜點副主廚 Sacha Vadier 示範製作上桌前的最後裝飾。
The "Kiwi infusé, Thé matcha au gingembre" dessert created by Maxime Frédéric for restaurant l'Orangerie at Four Seasons Hotel George V, Paris. Sacha Vadier, the sous-chef pâtissier responsable of the restaurant demonstrates how everything comes into place at the last stage.
l'orangerie 在 Ying C. 一匙甜點舀巴黎 Youtube 的最佳解答
(for English, please click "see more")
昨天早上不到八點鐘我就到了 Four Seasons George V 飯店，因為和甜點主廚 Maxime 約好為他的甜點與麵包作品拍照。從早上超過10種的維也納酥皮麵包與早餐麵包類，一直到整個旅館與三個米其林餐廳Le Cinq（三星）、L'Orangerie（一星）、Le George（一星）幾乎所有的甜點，包括最新的夏季創作。
為了這個project，我前一天買了一張新的記憶卡，並直接命名為「Maxime」? 最後拍了接近800張照片、還有好幾個影片。第一個剪輯出來的短片是 Maxime 主廚在我面前示範組裝他的招牌甜點「蛋白霜之花」（ Fleur de Vacherin ）。雖然已經看過這朵花非常多次，但我仍然為整個構思與需要高難度技巧才能完成的作品屏息。如果是我來做的話，應該會把大部分的蛋白霜花片折斷、而且在雪酪融化前都不可能完成。
我會陸續將影片與照片整理好並在各個平台分享給大家，請繼續鎖定我的Instagram、Facebook與這裡，不要錯過精彩的內容！
? 延伸閱讀：
?更多關於 Maxime 與他的甜點：https://tinyurl.com/y6xctvcf、https://tinyurl.com/y23b25t5
?比真花更細緻的「蛋白霜之花」：https://tinyurl.com/y6qzgn79
?Maxime 的2019復活節創作：https://tinyurl.com/yxepak4x
?初訪巴黎喬治五世四季酒店：https://tinyurl.com/y4rjq7ca
?不是把甜點放在盤子上就叫做盤式甜點：https://tinyurl.com/yxmf2ojn
?我的巴黎甜點店電子導覽：https://tinyurl.com/yxoee6ey
I spent a wonderful day yesterday at Four Seasons Hotel George V, Paris with the chef Maxime Frédéric and his incredibly delicate pastries and desserts, thanks to the hard work and support of his team!
In this short video the chef demonstrates how his signature dessert "Meringue Flower" ("Fleur de Vacherin" in French) is made. The meringue petals are extremely fragile so it requires an extreme concentration and skill to assemble. Maxime has dedicated this creation to Rose, his grandmother, whom he always visited with the flowers of the same in his childhood.
This dessert is a "revisité" of "Vacherin", a classic French dessert made of a meringue container enveloping ice creams and sorbets. Maxime's Fleur de Vacherin, is made of anise sablé, raspberry juice and jam, raspberry sorbet, a mousse made "fromage blanc", a fresh cheese originated in northern France, and then finally the meringue petals that form a perfect flower.
More photos and videos to come, so stay tuned!
? You might also like:
?More about Maxime and his delicate work: https://tinyurl.com/y6xctvcf、https://...
?The incredible Meringue Flower: https://tinyurl.com/y6qzgn79
?The Easter creations beyond your imagination: https://tinyurl.com/yxepak4x
?My first visit to Four Seasons Hotel George V Paris: https://tinyurl.com/y4rjq7ca
?What you need to know about plated desserts: https://tinyurl.com/yxmf2ojn
?My guide of the best pastry shops in Paris: https://tinyurl.com/yxoee6ey
