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

In honor of the 'Dior St Honoré' tote debuting for Cruise 2021 by Maria Grazia Chiuri, and named after the new Dior boutique on Rue Saint-Honoré in Paris, the renowned pâtissier Cédric Grolet initiates House friend Léna Mahfouf in the making of his signature Saint-Honoré, a mouth-watering classic French pastry reinvented here as a season-appropriate Yule log with chocolate from 'Le Chocolat Alain Ducasse' and served on Dior Maison toile de Jouy motif plates. Equal parts fun and informative, go on.dior.com/st-honore-baking to discover the full video!

The house of Dior is pleased to unveil its new Paris address, at the heart of the French capital at 261 Rue Saint-Honoré on.dior.com/saint-honore. Extending across five levels, and conceived by renowned architect Peter Marino, this contemporary showcase presents the ready-to-wear collections for women and men, leather goods, footwear and accessories, as well as Dior Joaillerie and Dior Maison creations, including the debut of a toile de Jouy-upholstered chair. In celebration of this refined district, the expansive boutique is the location for the pre-launch of the new 'Dior St Honoré' leather tote, alongside an exclusive selection of pieces featuring the 'Rouge Tie & Dior' motif, from ready-to-wear to the 'Dior Book Tote'.

[Paris pastry shop / 巴黎甜點店] Philippe Conticini 主廚的 Gâteaux d’émotions 新店開幕與簡短訪問 / Opening of Gâteaux d’émotions in Paris 16e & short interview with the chef Philippe Conticini (English below)

Philippe Conticini 主廚的麵包甜點店 Gâteaux d’émotions 在 16 區開幕，這是他巴黎三家、東京兩家店中第一家販賣麵包與維也納麵包類商品的店鋪、也是巴黎唯一一家在店內就有廚房能生產製作的店家（其他商店由中央廚房生產商品後供應）。去年已經在〈高貴的日常—麵包成為巴黎時尚新寵〉一文中，與大家分享過 #麵包在巴黎重新受到注目的趨勢，現在越來越多甜點主廚們也加入戰局，想必未來會相當精彩，一般的街坊麵包店可能也會開始感覺到一些壓力。

Philippe Conticini 主廚與過去曾自行開業、也曾在上海藍帶學院擔任講師的 Sébastien Crouzat 主廚合作，推出一系列的麵包，包括長棍麵包、鄉村麵包、黑麥麵包與各種維也納麵包等。這家位於 16 區的店面處於一條繁華的商店街上（42 Rue de l’Annonciation, 75016 Paris），平日人潮熙來攘往，未來也即將推出適合午餐時間的三明治等商品。

本次重點除了品嚐麵包之外，還有 Conticini 主廚歷經兩年時間研發出的蛋糕捲。雖然是受到日本蛋糕捲的啟發，但主廚特別強調這和日本蛋糕捲完全不同。他觀察到日本人喜歡的蛋糕質地非常柔軟濕潤、像海綿一般，但「這不是歐洲人的口味」，他的蛋糕捲用了比較少的蛋與蛋黃、多了一些水分，質地較日本蛋糕捲酥鬆、更易融於口（fondant）。

Philippe Conticini 主廚是巴黎甜點界非常重要的人物，輩份和 Pierre Hermé 主廚相當，是知名的「Pâtisserie des Rêves」（夢幻甜點店）創始人之一，我也曾經在〈法國甜點大師群像〉專欄中介紹過他。當天他人在現場，我抓緊機會請教了一些我一直很關注、目前飲食界也很感興趣的問題。雖然有些問題和開幕主題無關，但主廚仍然很親切地為我解說：

Q：您曾經出版過一本《無糖甜點》食譜書（原文書名為《Gâteaux et gourmandises sans sucre》），請問您 #怎麼看待現今甜點減糖的潮流呢？您是不是也認為目前消費者越來越追求「健康的甜點」？

A：我認為大家被誤導了。的確現代消費者越來越希望品嚐到更為健康的甜點、減糖也是趨勢，但是 #我不認為甜點應該要不甜或無糖。我們為什麼要吃甜點，就是因為甜味帶來的愉悅感，凡事都應該講求平衡。重點並不是「糖是不好的東西」，而在於「#我們該如何攝取糖」。

Q：您怎麼看待 #純素（#vegan）的甜點呢？

A：我曾經品嚐過 Michaël Bartocetti 主廚（現任 Four Seasons Hotel George V, Paris）的純素甜點，真的非常了不起，好吃得不得了，不論技術、外型還是口味都無懈可擊。但每個人有自己風格，#製作純素甜點不是我個人想做的。

Q：對您來說，甜點最重要的是味道，那您是否不關心外型呢？

A：外型也是重要的，#美味跟美麗的外表都是對製作甜點來說重要的考量因素。但是我不會刻意雕琢外型，（指著桌上的蛋糕捲）你看這個蛋糕捲，完全沒有裝飾，但是味道完完全全是我想要的樣子，我花了兩年的時間研究。它很好吃，大家都會忍不住再來一塊（又拿了一塊，並示意我也再吃一塊）。

Q：您的甜點是不是也沒有使用任何色素呢？

A：對，我的作品幾乎都沒有使用任何色素，像這個蛋糕捲甚至完全是裸露的。我們要思考「#為什麼要使用色素」。

雖然主廚的回答很簡短，但卻非常切中核心，許多觀點都值得大家思考。接下來就請點開照片一ㄧ欣賞該店商品！

*****
The chef Philippe Conticini opened his 3rd “Gâteaux d’émotions" boutique in the 16th arrondissement in Paris. This is the first boutique among all his boutiques (in Paris & Tokyo) that offers a full bread & viennoiserie product line and the first one in Paris with a kitchen behind so that on-spot fabrication is available. I have talked about in my previous article “Bread is a Rising Star in Paris” that bread is now under the spotlight and the boom of new style bakeries. Many pastry chefs have apparently noticed the trend and are now trying to catch up, take Cédric Grolet for example. As the line separating a boulangerie and a pâtisserie gets blurred even with regard to high end brands, I’m very looking forward to future innovations and cross-disciplinary collaborations.

The chef Philippe Conticini has invited Sébastien Crouzat, former owner of his own bakery and chef boulanger at Le Cordon Bleu Shanghai, to create a complete range of bread for this Gâteaux d’émotions boutique (now Pain d’émotions as well), such as baguettes, country breads, rye bread, viennoiseries, etc. Situated on 42 rue de l’Annonciation, a busy street full of shops and restaurants, this bakery will soon offer sandwiches and other savoury goods for lunch time.

Besides the bread, the chef Conticini has also launched a Japan-inspired rolled cake. The chef has spent 2 years to create a recipe that is much more “fondant” (easy to melt in the mouth) than its Japanese cousin, which is extremely soft, moist and spongy. Less eggs, yolks and more liquid are used. The chef has emphasised that “it is exactly how I want it”.

Internationally renowned and respected just as Pierre Hermé, Philippe Conticini is a great French pastry chef that has co-founded Pâtisseries des Rêves (closed permanently). I’ve introduced him in my “French pastry chef portraits” column several years ago but had not had chance talking to him personally until that day. I asked several questions related to topics that I’m really interested in and the chef was very kind to share with me his ideas:

Q: You’ve published a book "Gâteaux et gourmandises sans sucre” ("Sugar-free Cakes and Delicacies”) before, I wonder how you think about the current trend of pastries with “less sugar”? Have you also found that consumers nowadays are looking for “healthier” pastries?

A: I think people are misled (with regard to the sugar-free concept). It’s true that consumers are looking for healthier pastries, and less sugar is the trend, but I don’t think we should promote sugar-free pastries. The reason why people are having pastries or desserts is because we’re looking for “pleasure”. Sugar is not a bad thing, what’s important is the way we consume it and how we have a balance on everything in life.

Q: What’s your opinions on vegan pastries?

A: I’ve tasted the vegan pastries made by the chef Michael Bartocetti (head pastry chef of Four Seasons Hotel George V Paris and I really loved them. They were fantastic in terms of skills, appearance and taste. But everyone’s got his way and style. Vegan pastries are not my thing.

Q: “Taste” is the most important thing for you when making pastries, what do you think about the visual appearance of pastries? Is it less important?

A: Visual appearance is important as well! Both good taste and beautiful look matter when it comes to make pastries, but I don’t focus on making things beautiful. You see this rolled cake? There’s no decoration at all, but the taste is just how I want it. I spent two years on achieving this status. It’s really delicious and no one can resist having another slice.

Q: Do you not use colorants on your pastries?

A: That’s right. I hardly use any colorants on my pastries. Take this cake for example, it’s plain and naked. We should reflect on the question “why we need to use colorants”.

These are short answers, they’re very much to the point. Hopefully they’re as inspiring for you! Don’t forget to click on the photos and have a closer look on what the chef has to offer!

🔖 You might also be interested:

My pastries tell who I am: Philippe Conticini: https://tinyurl.com/trh23u2

Bread is a rising star: https://tinyurl.com/t8bn8cj

🔖 延伸閱讀：

我的甜點說明我是誰 － Philippe Conticini：https://tinyurl.com/trh23u2

高貴的日常 － 麵包成為巴黎時尚新寵：https://tinyurl.com/t8bn8cj

#yingspastryguide #pastrychef #philippeconticini #gateauxdemotions

2020 IS CRAZY BUT "KEEP ON"

So far 2020 has been a difficult year but I want us to keep pushing forward breaking through all the “challenges” life have to offer.
With that in mind here’s little taste of the work i've had the pleasure of doing (MORE TO COME!!!).
I want to thank all the Artists, Dancers and Director, Videographers that I’ve worked with and continue to work with.

2020年は本当に大変な年です。
でも、
こんな時でも走り続けたいし
皆さんにも続けて欲しい。

そんな想いを込めて
今まで私が携わらせて頂いた
お仕事の一部をまとめてみました。
感謝です。


お仕事の依頼やご質問は
#tomo6kaijohn（Instagram）まで。
お気軽にご連絡ください。
https://www.instagram.com/tomo6kaijohn/?hl=ja


【BIO】

TOMO (Tomoko Ishikawa)

Tomoko Ishikawa was born and raised in Tokyo, where she started her career as a dancer. She then moved to New York to find new inspiration. Tomoko has worked with various teachers and choreographers all over NYC.

She has performed for various artists such as Cardi B, Missy Elliott, French Montana, Remy ma, Ciara, Madonna, Lil Kim, and Backstreet Boys. Also She featured her self for Fashion brand “Converse” commercial.
Big studios in Asia has been inviting her for special workshops.

She was recently featured as the back up dancer for Lil Kim’s music video “GO OFF” and also TV show “POWER” with artist 50cent and snoop dog at Madison Square Garden. Also she performed with Cardi B at the Coachella festival and her own Tour.

TOMO（本名：石川智子）

東京出身。6歳からJAZZ、9歳からHIPHOPを始める。
22歳の時に日本からアメリカ・ニューヨークへ拠点を移す。
渡米わずか1年余りで、アメリカの音楽シーンを代表する女性ラッパー兼プロデューサー”Missy Elliott”のバックダンサーに抜擢。

現在、世界中で大ブレーク中のアーティスト”Cardi B”のバックダンサーとして、“Coachella 2018” “Fashion Nova × Cardi B”など数多くのショーに出演。

アメリカで爆発的な人気を誇るドラマ“POWER”のシーズン6プレミアイベントがマジソンスクエアガーデンで行われ、”50Cent” “Snoop Dogg”のダンサーを務めた。

“Madonna” “Lil Kim” “Fat Joe” “Remy Ma” “French Montana”“Back Street Boys” “Jonte’ Moaning” など数多くのメジャーアーティストのバックダンサーとして、ミュージックビデオ・ショー・コマーシャルなどで活躍中。

“Drake” や “Cardi B”など多くのアーティストのコレオグラファーとして活躍する“Soraya Lundy” が手がける”Banjo Twerk Team” というCrewに所属する傍ら、EXPG NYCでレギュラークラスを持ち、BDCやPeri Dance などでもレッスンを教えている。
海外からの人気も高く、ゲスト講師としてアジアなどにも呼ばれている。

小柄な外見とは打って変わり、ダイナミックでバイブス100%のダンススタイルと、彼女の太陽のように明るく熱い性格に、魅了されるダンサーも多く、アーティストの振り付け、特別ワークショップに招かれたりと、これからの活躍にますます目が離せない注目度ナンバー1ダンサーである。


【Music】

《Music1》
Music by ikson: http://www.soundcloud.com/ikson

《Music2》
ビックブリッヂの死闘　三味線だけで弾いてみたら火傷したぜ
［FINAL FANTASY V : Clash on the Big Bridge - Japanese Music Cover］
https://www.youtube.com/watch?v=Y9JkgxXCbmY


【Video editor】

Hirotsugu Toya
https://www.instagram.com/hirotsugutoya/?hl=ja

【Source】

Fat Joe, Remy Ma - All The Way Up ft. French Montana, Infared (Official Music Video)
https://www.youtube.com/watch?v=y2ak_oBeC-I

Saint Pierre - Die 2 Nite (Music Video)
https://www.youtube.com/watch?v=gxqQMDOq_zo

Rue Brown - BREAK
https://www.youtube.com/watch?v=3QamYmFL6KY

Saint Pierre - No Basics (Na, Na, Na)
https://www.youtube.com/watch?v=iebol_Vfkds

Banji Twerk Team- DropBox Brooklyn Block Party
https://www.youtube.com/watch?v=iVqJKrIfpyM

ROLL CALL: Madonna and The Fat Jewish Dance Audition
https://www.youtube.com/watch?v=xtwHMNDnYEQ

Daddy Yankee & Anuel AA - Adictiva (Video Oficial)
https://www.youtube.com/watch?v=BvFJstCIrpw

Where Them $ @ - Jonte Moaning
https://www.youtube.com/watch?v=XsHNQG_m_BA

Lil' Kim - Go Awff (Official Video)
https://www.youtube.com/watch?v=ebBPZ_J2cHs

Converse Shapes
https://www.youtube.com/watch?v=G9_3g7XCxW8

Watch BALMAIN x H&M Fashion Runway Show (Full HD) | MODTV
https://www.youtube.com/watch?v=jB9fuZzpnPU&t=76s

The Journey (Presented by Michael K. Williams)
https://www.youtube.com/watch?v=wt680oShN2U

Vogue Korea | September 2017 | Bon Duke
https://www.youtube.com/watch?v=NObf1UM4Dpw

Thank You, Scott - SNL
https://www.youtube.com/watch?v=QDydKwmrHFo



#dancer
#NYC

🇫🇷真假法式大PK!
貝雷帽/法式舌吻/橫條紋衣服/法蘭蘇/法式指甲/法式吐司
你們覺得這些都是從法國來的嗎🤨
這集結局可能會出乎大家意料😂跟我一起上街騷擾法國人吧！

➡️我的IG：https://instagram.com/bonjour.louis

Aujourd’hui on essaie d’en savoir plus sur les légendes urbaines sur la France! A-t-on vraiment la sainte maîtrise du French Kiss? Est-ce qu’on met souvent des bérets? 🤔
Parmi 6 images, on a demandé à des français dans la rue ce qui serait le PLUS typique et le MOINS typique français selon eux! On a même trouvé un professionnel du French kiss! 😘😱
(Liste complète : French Kiss, French Manucure, Beret, Marinière, French Toast, and the French cookies made in Taiwan that are famous there :) )
#法國人 #法式 #街訪

Come say Hi!
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FACEBOOK: https://www.facebook.com/BonjourLouisTW/
INSTAGRAM: https://www.instagram.com/bonjour.louis/
BUSINESS ENQUIRIES商業合作請聯繫FB

大家對我們法國人都有一些好笑的刻板印象，今天就帶大家去法國看看可愛又迷人的法國人吧😂
你們還有發現哪些呢？留言跟我一起討論
Aujourd'hui on met les clichés français à l'épreuve des français! Sommes-nous vraiment râleur? On mange du pain tous les jours? On parle mal anglais? On a un avis sur tout? On adore les marques de luxe françaises? Voici ce que pensent les gens dans la rue! ;)
(On a évité le cliché des français romantiques comme on en a déjà parlé dans une vidéo plus ancienne :p )

Come say Hi!
- - - - - - - - - - - - - - - - - - - - - - - - - - - - - -
FACEBOOK: https://www.facebook.com/BonjourLouisTW/
INSTAGRAM: https://www.instagram.com/bonjour.louis/
BUSINESS ENQUIRIES商業合作請聯繫FB