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The extraordinary Galerie Vivienne in Paris houses boutique clothing stores, peculiar book shops, an inviting tea room and lovely bistros. Have you visited?
📍 Galerie Vivienne, Paris
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[Paris pastry / 巴黎甜點] Jimmy Mornet 主廚 2019 年聖誕節蛋糕創作與下午茶甜點 / Jimmy Mornet, head pastry chef of Park Hyatt Paris-Vendome presents his 2019 yule log and Christmas tea time pastries (for English, click "see more")
前天受邀前往Hotel Park Hyatt Paris-Vendôme Paris 巴黎凱悅凡登花園酒店品嚐 Jimmy Mornet 主廚的 2019 年聖誕節蛋糕創作與聖誕節下午茶甜點。雖然比其他酒店發表的時間晚，但仍然非常令人驚喜。
去年 Jimmy 主廚的聖誕節蛋糕是一個逼真的可可豆莢巧克力雕塑，今年則是回歸傳統、以長條形的蛋糕迎戰其他五星級飯店甜點主廚們炫技般的創作。延續去年的概念，今年的聖誕節蛋糕依然是無麩質的作品，以 Sudachi 日本柚子檸檬、糖漬西洋梨、混合聖誕香料為主題。Jimmy 主廚解釋其實製作無麩質的蛋糕非常簡單，因為蛋糕不像麵包需要麩質才能延展、或是需要有強健的組織以支撐成型，所以平常製作各種海綿蛋糕時，可以隨時用等量的米粉、栗子粉、玉米粉或其他無麩質的麵粉等取代傳統麵粉。而他選用 Sudachi 日本柚子檸檬，則是因為這種檸檬比起已經法國甜點界已經幾乎隨處可見的柚子更有新意。西洋梨加肉桂、八角等綜合香料，則是聖誕節甜點的經典款，西洋梨溫柔的甜味也能平衡 Sudachi 的微苦、讓味道更有層次。
我們另外品嚐了本季的聖誕節下午茶甜點，這是一份和其他宮殿級酒店下午茶完全不同的菜單，因為其中竟然包含使用了吹糖技術製作的盤式甜點、冰品和牛軋糖、fudge 牛奶糖。一般在豪華酒店的下午茶甜點通常都是包含各種鹹甜小點的三層架、頂多加上一些主廚精選的糕點，不會有盤式甜點的選項（通常只能在飯店的高級餐廳中以餐後甜點的方式上桌）。我特別詢問了 Jimmy 主廚，他說他們希望能夠提供在其他飯店都沒有的體驗、讓飯店的甜點更平民化、更普及，所以才不辭辛苦地在下午茶也提供技術成分如此高的作品。
當天剛好是個好天氣，我們被邀請至一個超級豪華、內部有兩層樓的套房，二樓的露台有著能遠眺凡登廣場、歌劇院、艾菲爾鐵塔的絕景。美景搭配甜點，還有什麼經驗能如此美妙？點照片一起欣賞吧！
更多當天的影音和主廚介紹，請至我的 Instagram 頁面精選動態「Park Hyatt Paris-Vendôme」欣賞，裡面還有 Jimmy 主廚去年的精彩作品 👉🏻👉🏻 https://tinyurl.com/txmbkjh
🔖 延伸閱讀：
Jimmy Mornet 主廚 2018 年聖誕節創作與聖誕節下午茶：https://tinyurl.com/t4zzf4u
2019 年巴黎聖誕節蛋糕創作精選：https://tinyurl.com/r9j6jnf
2019 年聖誕節日曆：https://tinyurl.com/serwgfz
*****
I got invited the day before yesterday to Hotel Park Hyatt Paris-Vendôme for tasting the yule log and Christmas tea time pastries created by the chef Jimmy Mornet. The timing was a bit late compared with other hotels and shops, but they were beautiful surprises still.
Last year the chef proposed a chocolate sculpture of a cocoa bean for the yule log but this year he has chosen to get back to the traditional presentation. A gluten-free cake like last year, this yule log features Sudachi, a small round and juicy Japanese lime, pears, and Christmas spices. The chef Jimmy explained that different from everyone might have imagined, it is actually not that difficult to make a gluten-free cake as it’s not like making bread while tenacity resulted from gluten is needed to support the structure. One can easily replace wheat flour with rice flour, chest flour, corn four, or other gluten-free alternatives of the same amount. And the reason why he chose to work with Sudachi lime is because it’s a characteristic Japanese citrus fruit much less known than yuzu, which is widely used nowadays in French pastry world. Poached pears with spices like cinnamon, star anis, and cardamon, etc. is a classic match for a Christmas theme. The lovely sweetness of pears softens the slight bitterness of Sudachi and gives more depth to the flavour.
We also had the chance tasting the Christmas tea time menu, which is completely different from that of other palace hotels. Besides one viennoiserie and an entremets in individual portion, the chef proposes an ice-cream, a plated dessert made of blown sugar, nougat and fudge that normally cannot be found on a tea time menu. By replacing ordinary pastries and mignardises with those desserts requiring more skills and efforts, Jimmy told us that he would love to make palace desserts more accessible to the general public, after all, not everyone is available to dine in a fine-dining restaurant in luxury hotels.
It was a beautiful day that day and we were really lucky as we also got to enjoy the incredible view and amazing sunset from the terrace of the suite. Delicate and delicious desserts plus the breathtaking view…couldn’t ask for more! Click on the photos now and have a closer look on this wonderful experience!
Check the featured stories of “Park Hyatt Paris-Vendôme” on my Instagram page for more photos and videos 👉🏻👉🏻 https://tinyurl.com/txmbkjh
🔖 More on this topic:
Chef Jimmy Mornet’s 2018 yule log creation and Christmas tea time menu: https://tinyurl.com/t4zzf4u
2019 Yule log creations: https://tinyurl.com/r9j6jnf
2019 Advent calendars: https://tinyurl.com/serwgfz
#yingspastryguide #paris #jimmymornet #parkhyattparisvendome
[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
*****
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
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Vlogmas in London! Tho most shops were closed on the 25/12, we still have loads of fun!
We went to Kona Taj 51 Buckingham Gate Suites and Residences for the dreaming Alice in Wonderland Afternoon Tea. Such a great and delightful experience!
Hope you enjoy Xmas with me.
📌More Vlogs in UK：
＊10 Christmas Lights in London：https://youtu.be/SzohDOuZ4Ms
＊Windsor Castle, Stonehenge, and Bath DAY TOUR from London：https://youtu.be/qO2go04b2c0
＊AMAZING Winter Day Trip To OXFORD：https://youtu.be/3xQPYgQoPuo
＊2018London Eye New Year's Eve fireworks：https://youtu.be/EEcJyRGVPVg
📌More amazing photos are in my Blog：https://ladymoko.com/londonnyefireworks/
📌Travel Date: 25/12/2017
📌Other Travel Vlog：
Trip to Germany｜https://bit.ly/2NzTuxv
Trip to UK｜https://goo.gl/ZKoo6U
Trip to Paris, France｜https://goo.gl/HtrgvQ
Trip to FL & NYC, USA｜https://goo.gl/foypsD
Trip to Kuala Lumpur, Malaysia｜https://goo.gl/1CrU4t
Trip to Bangkok, Thailand｜https://goo.gl/EUqFSm
Trip to Tohoku, Japan｜https://goo.gl/49kjMb
Trip to Wuhan, China｜https://goo.gl/uq79yX
Trip to Henan, China｜https://goo.gl/SHSTRU
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Join me on my one day journey in the capital of love; france! Let's go!
I got up at around at 8pm without my alarm clock and then had a some coffeeeee! After munching a pound of grapes (yum yum) I proceeded to cuddle with this smug french cat! SMOOCHIE!
I changed clothes and hit the city to practice some thug yoga in urban Paris while rejoicing at inspirational messages in no other than the city of art, Paris!
Then I walked and walked and walked the streets of Paris leading through narrow passages by romantic fairy tale like buildings and fancy shops and mysterious shops picked up an energy drink because until arriving at the love lock bridge pont de l Archeveche where anyone can bring a padlock and forever lock it in other than the city of love! All this walking made me hungry so I got a whole roasted chicken at a real french rotissoire and it was tres bien! Next I went to the Gardens of Luxembourg which looks like the setting of the perfect princess movie I totally want s house like this! Even more intricate of an architecture was of course the famous Notre Dame which is a pure piece of art, in and out! After visiting the church it was time for afternoon tea at a patisserie filled with yumminess where it was hard to choose from but ultimately I went for the cutest one, the rasperry macaron! Yummy yummy yummy! The contrast of the tart raspberries and creamy custard pudding sandwiched between 2 macaron discs made this dessert my absolute favoruite! Yumyumyum!
Next in Paris Wonderland was the iconic Arc de triomphe! You just have to get a picture there when visiting Paris annnnd also at the Eiffel Tower which looks so much more amazing in real life add it to your bucket list and don't forget the magical moment, the 5 minutes of every hour the Eiffel Tower starts to sparkle and twinkle! Tres magnifique, right? That's what I managed to discover in one day, but knowing that there's still so much more to discover I know I'll have to come again!
Booh bye bye booh!
