[Paris pastry guide / 巴黎甜點導覽] la Fleur de Vacherin from Maxime Frederic/ Maxime Frederic的Vacherin蛋白霜之花（中文請按 「繼續閱讀」）
A sneak peak into what I've tasted yesterday at Restaurant L'orangerie - Four Seasons Hotel George V, Paris - this is the Fleur de Vacherin (a meringue flower) from the talented pastry chef Maxime Frederic. Everything we tasted was magnificent and that was definitely one of the best meals I had in Paris, thanks so much to the team of the hotel and the restaurant. Follow me on Instagram (@applespoon) and my Stories to stay always up-to-date! A detailed post to come.
🌸Read more about the pastry (the raspberry version) and the pastry chef: https://goo.gl/dhF7KV
🌸My last visit to the hotel and restaurant Le Georges: https://goo.gl/KxCirU
為了提早慶祝我的生日，昨天中午我和好友回到了巴黎四季喬治五世飯店，這一回是坐在我已經掛在心上快一年的l'Orangerie餐廳裡。我們不僅如願以償地嚐到了甜點主廚Maxime Frederic的招牌甜點Vacherin蛋白霜之花，還品嚐了許多這裡的精彩作品。不管是甜點還是餐點都美（而且美味）得無懈可擊！非常感謝喬治五世飯店的招待，我會盡快將完整的經驗分享給大家。如果等不及，別忘了追蹤我的Instagram（@applespoon）和Instagram Stories，能更快看到更多精彩影音照片！
🌸更多關於這個甜點（覆盆莓版本）與甜點主廚的介紹：https://goo.gl/dhF7KV
🌸我上次拜訪喬治五世飯店與Le Georges餐廳的介紹：https://goo.gl/KxCirU
#yingspastryguide #paris #restaurantlorangerie #maximefrederic
