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glace french 在 FOOD Facebook 的最佳解答

2021-06-21 11:04:07 有 11 人按讚

Experience indulgence in every spoon with Carte D’Or, the latest addition to Wall’s Malaysia’s range of premium ice creams.
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You can enjoy 4 indulgent flavours - Dark Chocolate Truffles, made with premium Italian chocolate, French Vanilla Crème Glace, made with Madagascan vanilla, Caramel Glace with Almond Tarte Crumbles, made with Australian almonds, and Glace à La Strawberry, made with Strawberry pieces 😋😋😋
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Carte D’Or is also partnering with renowned dessert café, Xiao By Crustz, to create limited edition desserts made with the luxurious Carte D’Or ice creams.
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Read more ➡️ foodmsia.com/2021/06/carte-d-or-new-premium-ice-cream-by-walls-malaysia

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glace french 在 Ying C. 一匙甜點舀巴黎 Facebook 的最佳貼文

By Ying C. 一匙甜點舀巴黎

2020-02-19 23:04:45 有 226 人按讚

[Paris pastries / 巴黎甜點] Park Hyatt Paris-Vendome 下午茶 / Tea time at Park Hyatt Paris-Vendôme (English below)

疫情目前看來還沒有降溫趨勢，希望在台灣的大家一切都平安、保持樂觀的心情。我過去幾週都在和編輯一起校稿，現在已經進入最後階段。目前預計 #新書在3月11日上市、#3月22日下午兩點到四點在誠品松菸店會有一場新書分享會。由於疫情不明，所以目前預定只有一場實體發表會，再看狀況可能使用直播的方式和大家分享新書。等到網路書店確定可以預購之後也會再通知大家。

今天先和大家分享我上週在巴黎凱悅凡登花園酒店（Park Hyatt Paris-Vendôme，又譯為「巴黎柏悅酒店」）的下午茶，由於春天即將到來， Jimmy Mornet 主廚（註）也推出新的下午茶菜單。除了濃郁甜蜜的舒芙蕾之外，其他的甜點都採用清新的水果為主題，遠離冬日的厚重。如果你還記得，我之前曾經介紹過幾次 Jimmy 主廚的作品，他是首位提供「無麩質」（sans-gluten）聖誕節蛋糕的主廚、凱悅凡登花園酒店也是第一個在下午茶套餐中提供盤式甜點（desserts à l'assiette）的宮殿級酒店（palace）。

這次的春季下午茶甜點完整菜單包含——

一道鹹點：菊芋（又稱洋姜）泥、菊苣、烤雞、鵪鶉蛋、黑松露與熟成康堤乳酪（Purée de topinambour, endives, volaille à la plancha, œufs de caille, truffle noir & vieux Comté）

五道甜點：
巧克力舒芙蕾（Soufflé Chocolat）
青檸果凍、奇異果與小黃瓜、蒔蘿冰淇淋與蛋白霜（Gérée de citron vert, kiwi & concombre, glace et meringue à l’aneth）
肉桂千層布里歐許（Brioche feuilletée à la cannelle）
葡萄柚與香草巴巴（Baba pamplemousse & bois de vanille）
糖果（confiserie）：覆盆子與紫羅蘭牛軋糖（Nougat framboise et éclats de violette）, 甘草糖（réglisse）

五道甜點中的第一道「巧克力舒芙蕾」與第二道「青檸果凍、奇異果與小黃瓜、蒔蘿冰淇淋與蛋白霜」屬於盤式甜點範疇，而肉桂千層布里歐許則是維也納麵包（viennoiserie）、葡萄柚與香草巴巴則是經典的法式糕點（pâtisserie），再加上收尾的糖果，是非常完整、簡直可以當作教材的法式甜點體驗。其中肉桂千層布里歐許鬆軟甜蜜，充滿奶油馥郁的香氣，大概是我在巴黎最喜歡的千層布里歐許作品了。

當天天氣很好，我和朋友在中庭坐了一下午，還順道參觀了只開放到二月底的小木屋、最後還被招待了復活節的新品——柑橘義大利榛果巧克力球（Muscadines cendrées gianduja & orange）及開心果馬卡龍等。對最近都在忙著整理稿件、好幾天熬夜到清晨的我來說，是一段難得放鬆的時光。點這裡看更多當天的影音 👉🏻👉🏻https://tinyurl.com/ukhtwjr（前面是Jimmy Mornet主廚前兩年的創作，本次的下午茶經驗從中段開始！）也別忘了點開照片欣賞細節！

🔖 延伸閱讀：

Jimmy Mornet 主廚發表 2019 年聖誕節蛋糕與下午茶：https://tinyurl.com/uxgwaxm

Jimmy Mornet 主廚發表 2018 年聖誕節蛋糕與下午茶：https://tinyurl.com/t4zzf4u

註：Jimmy Mornet主廚：自2016年起擔任巴黎柏悅酒店（Park Hyatt Paris-Vendôme）甜點主廚至今，過去同樣曾在幾乎為名廚製造工廠的Fauchon工作，在當時由Christophe Adam（L’Éclair de Génie）領軍的強勁團隊中，與Benoit Couvrand（Groupe Cyril Lignac）、Cédric Grolet（Le Meurice）、Nicolas Paciello（Hôtel Barrière Le Bouquet’s Paris）、Nicolas Bacheyre（Un Dimanche à Paris）等知名主廚並肩作戰，接著歷任雅典娜廣場飯店（Hôtel Plaza Athénée）、巴黎半島酒店（The Peninsula Paris）副主廚，並贏得2013年歐洲盃拉糖錦標賽冠軍（Championnat Européen du Sucre）。他在巴黎柏悅酒店的甜點創作關注「無麩質（sans-gluten）」主題，並首創於下午茶套餐中提供盤式甜點作品。

*****
I got invited the other day to taste the Spring tea time menu of chef Jimmy Mornet at Park Hyatt Paris-Vendôme. It was really wonderful experience as my friend and I got a warm welcome by the hotel staff and everything that we tasted was impeccable. The new tea time menu includes one savoury dish and five sweet ones:

Savoury - Jerusalem artichokes purée, chicory, grilled chicken, quail's eggs, black truffle & aged Comté (urée de topinambour, endives, volaille à la plancha, œufs de caille, truffle noir & vieux Comté)

Sweet -
Chocolate soufflé (Soufflé chocolat)
Lime jelly, kiwi & cucumber, ice-cream & meringue with dill (Gérée de citron vert, kiwi & concombre, glace et meringue à l’aneth)
Puff brioche with cinnamon (Brioche feuilletée à la cannelle)
Grapefruit & vanilla wood baba (Baba pamplemousse & bois de vanille)
Confectioneries: Raspberry & violet nougat, liquorice (Confiseries: Nougat framboise et éclats de violette & réglisse)

Every pastry and dessert was light enough to reflect the coming of Spring, yet amazingly delicious and well-balanced. Guests are invited to enjoy the chef’s wonderful creations while having a clear overview on the art of French pastries: viennoiserie, pâtisserie, plated desserts, and confectioneries. Plated desserts are usually served in a full-course menu, which is during lunch or dinner time, but Park Hyatt Paris-Vendôme is the only palace hotel in Paris that includes them in the tea time menu, which is a real challenge for the pastry kitchen and its pâtissiers. Among all, I was especially impressed by the puff brioche. It’s fresh, buttery, moist, and chewy that I almost wanted to order another one.

Don’t forget to click on the photos for more details and check my story highlights on Instagram: https://tinyurl.com/ukhtwjr

🔖 More on the chef Jimmy and his creations:

2019 Yule log and Christmas tea time creations: https://tinyurl.com/uxgwaxm

2018 Yule log and Christmas tea time creations: https://tinyurl.com/t4zzf4u

#yingspastryguide #paris #jimmymornet #parkhyattparisvendôme #teatime

Tags: glace french 新書在3月11日上市 3月22日下午兩點到四點在誠品松菸店會有一場新書分享會 yingspastryguide paris jimmymornet parkhyattparisvendôme teatime

Ying C. 一匙甜點舀巴黎

About author

高端甜點師轉身，華文世界首位以系列深度專文拆解法式甜點奧祕的作者。歷經巴黎米其林星級廚房 Le Meurice、Saint James Paris 及知名甜點店 Carl Marletti 等嚴格淬煉，擁有法國專業甜點師資格認證。著有《法式甜點學》、《巴黎甜點師Ying的私房尋味》、《Paris for the Sweet Tooth》；譯有《人氣甜點師的新穎傳統甜點藝術》。長期為商業周刊、國內外雜誌、以及 BIOS Monthly、博客來OKAPI 等媒體撰寫甜點專欄。常居巴黎，是當地社群媒體界知名意見領袖（Instagram @applespoon）。持續第一手引介與開拓法式甜點的專業知識與趨勢，攝影作品亦散見國際媒體。畢業於「廚藝界的哈佛」Ferrandi 高等廚藝學校。在成為甜點人之前是行銷人與社會學家，擁有台大商研所、荷蘭 Utrecht University 社會研究雙碩士學位與數年國際品牌行銷經歷。 Ying C. is the first author to introduce the aesthetics of fine French pastry to the Chinese-speaking communities. Her in-depth analysis inspires her readers to embrace the world's latest pastry trends and the many facets of pastry making with appreciation. Former marketer and sociologist turned pastry chef, Ying continues to share the key to understanding pastries with remarkable photography via her blog and instagram. She writes for Business Weekly Taiwan and several online media, such as BIOS Monthly, Every little d, and OKAPI.books.com. She is the author of L’Art de la pâtisserie française, Ying’s Favorite Addresses in Paris, Paris for the Sweet Tooth and the translator of Opéra (Traditional Chinese version). Ying graduated from Ferrandi Paris, a renowned French school dedicated to culinary arts. She holds a French professional pastry chef certificate (CAP pâtissier) and boasts experience with Michelin chefs and some of the most prestigious Parisian pastry shops.

零時差深度評析世界甜點趨勢、拆解法式甜點奧秘。

glace french 在 Ying C. 一匙甜點舀巴黎 Facebook 的最佳解答

By Ying C. 一匙甜點舀巴黎

2019-09-07 22:14:26 有 48 人按讚

[News / 甜點新聞] Fou de Pâtisserie 在巴黎開第三家分店 / Fou de Pâtisserie opens their 3rd shop in Paris (for English, please click "see more")

Fou de Pâtisserie 昨日在巴黎 LE BHV MARAIS 百貨公司開了新櫃位！這是繼 Rue Montorgueil 的一店和 Rue des Martyrs 二店之後的第三家，來巴黎旅遊或住在巴黎的朋友們有福了～又有一個甜點店可以去，而且可以一網打盡大師作品！

BHV 百貨公司附近也有不少好甜點店、冰淇淋店、巧克力店等，例如 Pâtisseries et Ecole Michalak Le Marais、Patisserie Pain de Sucre、Une glace à Paris、Patrick Roger 等，加上充滿有趣小店、最近又新開了超大型義大利美食廣場 Eataly Paris Marais 的瑪黑區與 Centre Pompidou 龐畢度中心，是一個可以逛上一整天的行程呢！

📌 更多巴黎甜點師的口袋名單：https://tinyurl.com/yxoee6ey

🍦專訪 Fou de Pâtisserie 總編輯與創辦人 Julie Mathieu：https://tinyurl.com/y4zus2u9（上）、https://tinyurl.com/y2vkah9w（下）

🍰 認識 Fou de Pâtisserie 的影響力：https://tinyurl.com/y6b7ftq7

**********
Fou de Pâtisserie now has a little boutique at Le BHV Marais! Offering selected pastries from influential French pastry chefs, this influential pastry magazine now owns 3 shops, the 1st one on Rue Montorgueil and 2nd one on Rue des Maryrs. A great news for all the pastry lovers, tourists and Parisians alike!

Besides Fou de Pâtisserie, you could also find quite some good spots to satisfy your sweet tooth in the neighborhood, such as Pâtisserie Michalak Le Marais, Pâtisserie Pain de Sucre, Une Glace à Paris, Patrick Roger, etc. The Marais is known for the trendy boutiques but also boasts a very characteristic food landscape. Besides falafels and other jewish delicacies, now you also have Eataly, a huge Italian gourmet food court right in the center of the area. Plus the Pompidou Center, if you want to spend a day in the Marais, it is for sure that you'd get both your palate, eyes, and mind well treated.

📌 More on Parisian pastry shops: https://tinyurl.com/yxoee6ey

🍦Interview with Julie Mathieu, the editor-in-chief and co-founder of Fou de Pâtisserie: https://tinyurl.com/y4zus2u9 (part 1), https://tinyurl.com/y2vkah9w (part 2)

🍰 Know more about Fou de Pâtisserie and its influence on French pastry industry: https://tinyurl.com/y6b7ftq7

#yingspastryguide #paris #foudepatisserie

Tags: glace french yingspastryguide paris foudepatisserie

Ying C. 一匙甜點舀巴黎

About author

零時差深度評析世界甜點趨勢、拆解法式甜點奧秘。

glace french 在 Utatv Youtube 的最佳貼文

By Utatv

2017-05-24 08:06:27 有 12,610 人看過有 226 人喜歡

【你永遠不可能吃過的雪糕！【試吃】創意冰淇淋大師名店：Une Glace à Paris | 來巴黎【必吃】甜品店！Utatv】
♥️訂閱UtaTV/ウタ看新影片: https://goo.gl/BIfbJy

和Uta來一場美美的下午茶！

Uta的法國美食vlog又來啦！法國的旅遊vlog大家最喜歡看什麼呢？
今天要介紹的是：法國甜品！法國甜品！法國甜品！法國甜品！法國甜品！法國甜品！美食! 又來到Uta的試吃美食專題了！

＝＝『試吃』『試吃』『試吃』『試吃』『試吃』『試吃』＝＝

今天去的這家甜品店很清涼！是一家巴黎的頂級甜品雪糕店！不知道大家常說的是冰淇淋還是雪糕？！反正是一樣東西啦哈哈！

這家巴黎的雪糕甜品店真的超級有創意！是由雪糕大師，甜品大師創作的！甜品大師的作品真的感覺不一樣呀！非常好吃！而且雪糕的口味非常的有創意！甜品店的裝修也非常有巴黎的感覺！

Uta感覺從來沒有吃過如此新奇口味的法國甜品！真的超級好吃！！
不吃過這一家Une Glace à Paris甜品雪糕店就不要說來過巴黎啦哈哈哈！

巴黎Une Glace à Paris的地址：15 Rue Sainte-Croix de la Bretonnerie, 75004 Paris

＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝＝

希望大家喜歡這個：
【法國甜品】你永遠不可能吃過的雪糕！【試吃】創意冰淇淋大師名店：Une Glace à Paris | 來巴黎【必吃】甜品店！Utatv】

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Utatv

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Bonjour！歡迎來到Utatv！【法國留學生活 | 旅遊vlog | 好物分享 | 美食】每週都會更新有趣的影片，不要忘記訂閱喲❤️

glace french 在 Yuka Kinoshita木下ゆうか Youtube 的精選貼文

By Yuka Kinoshita木下ゆうか

2017-04-04 17:00:01 有 3,717,659 人看過有 43,826 人喜歡

[use CC to enable Subtitles] Hello, my name is Kinoshita Yuka ! I love eating.
OoGui (eating a lot) is my channel's main focus. I often do a social eating live (Mukbang)
Today,I ate really new recipe that use Hamburger and cheese on Bowl of rice ( Donburi | Savory Stews on Rice ) with a lot of vegetables like Carrots, Broccoli , And Heinz Demi glace Sauce ( half glaze ) , All That exceed 8Kg of pure weight .it was so delicious and unique in taste ！！！

⭐️木下ゆうかオリジナルグッズ \(﹡ˆOˆ﹡)/
【パーカーとマグカップが新しくなりました！】https://uuum.skiyaki.net/yuka_kinoshita

⭐木下ゆうかLINEスタンプ２でたよ！！！ᐠ( ᐢᐢ )ᐟ
https://store.line.me/stickershop/product/1265744/ja
LINEアプリ内の、スタンプショップで『木下ゆうか』と検索すると出てきます！

セカンドチャンネル作りました！∩＾ω＾∩
木下ゆうかのゆるちゃん！/YukaKinoshita２
https://www.youtube.com/channel/UCjpPqow_Rlv0A9RePeJ6nAA

【はらぺこパズル】ごはんに恋をした
［iOS］http://bit.ly/2aWQUDK
［Android］http://bit.ly/2btZ3eP

【大食いYouTuber】木下ゆうか　はじめてのPhotoBook
木下ゆうかＰｈｏｔｏｂｏｏｋ　"ｙｕｕｋａ"
定価：1250円（税別）
発売元：講談社

全国の書店の他、ネット書店で販売中！
http://kc.kodansha.co.jp/product?isbn=9784063650099

木下ゆうか：“Yuka Kinoshita” Japanese

⭐️[[TURN ON CC FOR SUBTITLES]] ⭐️
Thank you Aphexx（@aphexx9 )-English subtitles
Thank you Range o（@orange0204)-Chinese subtitles
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Thank you Taejun Lee -Korean subtitles
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Thank you Yool Wie-French subtitles

for supporting in making subtitle.

If you've captioned/subbed one of my videos please inform me via E-mail. Thank you

⭐️エンディングなどのイラストは、ケイジェーさんに書いていただきました！（Twitter　@K__j_344）
http://t.co/rWRrlpd5Pc

木下ゆうか年表
https://sites.google.com/a/origin-rise.twbbs.org/origin-rise/mochiko
Thank you Mr. Range o！

⭐︎FOLLOW ME
Twitter https://twitter.com/mochiko0204

Facebook https://www.facebook.com/pages/%E6%9C%A8%E4%B8%8B%E3%82%86%E3%81%86%E3%81%8B-KinoshitaYuka/825093884226382

大食いが不思議な方は是非この動画を観てください！
http://www.youtube.com/watch?v=wJ3qb8tTUlM&sns=em

I’m also a competitive eater as a job.
Please let me know via email or comment if you have any requests what you want me to try or you wanna have a food battle with me!

素材提供 PIXTA

お仕事の依頼はこちらにメールください(﹡ˆᴗˆ﹡)
Please contact me if you have any job requests.
[email protected]

Yuka Kinoshita木下ゆうか

About author

１８時にアップします！こんにちは、木下ゆうかです！食べる事が大好きで、大食いの動画をメインに投稿しています！ライブは、Twitter 木下ゆうか Yuka Kinoshita ( @mochiko0204 )で＃木下ゆうかの晩ごはんライブ　つけてtweetしてます( ¨̮ ) たまーに私生活に関する動画やレビュー動画もアップしてます。よろしくお願いします\(* ¨̮*)/\(*¨̮ *)/ お手紙などは〒150-0044 東京都渋谷区円山町28-1 渋谷道玄坂スカイビル8階株式会社トリドリ木下ゆうか宛 ※冷蔵・冷凍が必要な、なま物の受付はできません。でお願いします！みやぎ絆大使に任命していただきました！ http://www.miyagibussan.or.jp/shop/item_list?category_id=487842&cur=6&sort=5&num=10 I upload videos daily @18:00 Tokyo time (as often as I can) Hello, my name is Kinoshita Yuka! I love to eat and OoGui (eating a lot) is my channel's main focus. Once a week I have started to do an eating livestream (Mukbang) this usually starts every Sunday night @ around 19:00 Tokyo time You can follow me on my Twitter 木下ゆうか　Yuka Kinoshita ( @mochiko0204 ) also make sure to use the #木下ゆうか and I'll tweet it out I look forward to your tweets For letters and packages please send to 150-0044 8F Shibuya Dogen-zaka Sky Building 28-1 Maruyama-cho, Shibuya-ku, Tokyo

glace french 在 Kento Bento Youtube 的最讚貼文

By Kento Bento

2016-07-03 08:00:00 有 37,238 人看過有 927 人喜歡

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★ 5 WEIRD Japanese Food Trends on Social Media: https://youtu.be/ozp9SjNJa0c
★ 10 Things You Didn’t Know About NATTO: https://youtu.be/Hyuyk7GJgd8
★ 10 Things You Didn't Know About RAMUNE: https://youtu.be/4boZ1op4Zrs
★ 10 Things You Didn't Know About RAMEN: https://youtu.be/p4TEixig6Vw

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7 POPULAR JAPANESE DISHES THAT ARE NOT ACTUALLY JAPANESE

We've done 3 videos already on natto, a very traditional Japanese dish with no foreign influences. We decided to switch it up this time and make a video on Japanese dishes that a lot of people may think is traditional but is actually of foreign origins.

Most of these dishes came from the Meiji Peroid, shortly after Japan's national seclusion from the rest of the world.

1. Tempura
- tempura batter lighter, airier, crispier than other batters
- Portuguese merchants & missionaries before 17th century introduced the prototype for this cooking method
- Tempura came from the word latin word Tempora
- Over time, batter adjusted to maximise the Japanese seafood freshness. It got lighter and less fritter like.
- Some think the Indian pakora was picked up by the Portuguese and then to the Japanese which evolved into tempura.

2. Japanese Curry Rice
- Iconically Japanese, family dish mum would make often
- Less spicy, more sweet & more thick than other curries
- Meiji Period
- Introduced by British sailors and merchants, and they got it from India
- Adjusted to Japanese palettes over time
- Curry thickness comes from the French roux
- Essentially Japanese curry is an Indian dish introduced by the British Empire and adapted using French techniques!

3. Tonkatsu
- Breaded deep fried pork cutlet using Japanese panko breadcrumbs
- Sauce is like a thickened Worcestershire sauce
- Meiji Period
- Rengatei, a Tokyo restaurant in 1899, though to have created Tonkatsu
- Influences from Austria's Wiener or Viennese Schnitzel and Italy's Cotoletta alla milanese (Milan)

4. Hayashi Rice
- Similar to Japanese curry
- Beef, onions, button mushrooms & demi-glace sauce
- Meiji Period
- Origins from western beef stews eg. Beef Stroganoff, Beef Bourguignon

5. Ramen
- From China
- Chinese traders in late 19th century introduced Lamien
- Lamien became Ramen
Our 10 Things You Didn't Know About RAMEN video: https://youtu.be/x7N-zD0n4Hc

6. Hambagu Steak
- Japanese mince patty
- Demi-glace sauce
- Meiji Period
- German roots: Hambagu Steak similar to Hamburg Steak
- Also similar to American Salisbury Steak

7. Omurice
- Japanese omelet with Japanese fried rice and ketchup / tomato sauce on top
- Similar roots to Tonkatsu, in fact exact same restaurant Rengatei
- Inspired from French omelet
- Also inspired by the Japanese Chakin-Zushi
- The creator combined these 2 ideas

Which of these popular Japanese dishes did you already know the foreign history of?

-----------------------

ABOUT
We do videos on interesting 'Asiany' topics - Asian stereotypes, Asian pop culture, Asian issues, Asian history, AMWF, and things you just didn't know about Asia! At the moment there is particular emphasis on Japan, China and Korea, but in the future we would like to focus on other Asian countries as well.

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Kento Bento

About author

Animated documentary-style videos on extraordinary Asian events.

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