[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!
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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
同時也有1部Youtube影片,追蹤數超過92萬的網紅ochikeron,也在其Youtube影片中提到,♥FOLLOW ME HERE♥ https://www.facebook.com/ochikeron https://plus.google.com/+ochikeron http://twitter.com/ochikeron http://instagram.com/ochikeron/ (...
le cordon bleu japan 在 小林&郭郭的小夫妻生活 Facebook 的最讚貼文
秘密行程終於來了!!
在日本的法國藍帶學院上一日課程🎉
這是所有熱愛煮飯的人心中最高的殿堂啊(尖叫✨)
這次我們跟著 Electrolux 一起來跟法國主廚用我們超愛的大師系列調理機做法式料理🍽
做出我一輩子也沒想到自己能煮出來的菜色,超有成就感!之後再寫文跟大家分享
現在要結束東京快閃行程回台灣啦✈️
➡️ 最近剛好很多人line 問我們都用哪台調理機,是這台之前寫過文章唷:https://chrysie.pixnet.net/blog/post/118340763
來加又出國的小林郭郭LINE:
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➡️手機版直接點網址一秒就變好友:https://line.me/R/ti/p/%40linkuokuo
Le Cordon Bleu Japan
Hey,我不是程又青,我是 Ivy Chao.
Jeek's Foodmaze 吉克廚男日記
le cordon bleu japan 在 黃婉曼icy wong yuen man Facebook 的精選貼文
【我們的廚師】
Stephane Reinat是一位來自法國的頂級麵包大師,以其創新的法式麵包製作技術以及國際級高水準教學而聞名。
出生於法國的Stephane自細受訓於法國,在Eric Kayser先生和Raymond Calvel先生的啟蒙及指導下,他在法國開設了七間麵包店,並擔任法國政府顧問,致力提高麵包行業的質素和教育標準。之後,他加入法國藍帶廚藝學校,擔任日本東京分校的技術總監,教育過一千五百多名學生。同時,他亦為藍帶位於倫敦,巴黎,首爾,東京和神戶設計了超過二千個食譜和課程。
RISE Bakers 專業大師班,由頂級麵包大師Stephane Reinat全力指導。旨在教授專業技術,由淺入深,以最正宗的麵包製法技巧訓練各位學生。
整個課程分為兩大部分,理論課及實踐課組成,各學員更能有機會學習運營整個烘房廚房,以及以此平台建立飲食業界網路。
專業大師班名額有限,密切留意!
Pre Level Class:
共 15 堂,1個考試,8堂自修實習
整課程共144小時
了解更多:www.gotorise.com
#RISE #RiseBakers #StephaneReinat
【Our Chef】
Chef Stephane Reinat is a world-class Boulangerie chef renowned for his innovative French-style bread making technique; as well as high-quality teaching in prestigious culinary schools.
Chef Reinat’s roots and training are in his native France, under the watchful eyes of Mr. Eric Kayser and Mr. Raymond Calvel. During his time in France, Chef Reinat opened and operated seven bakeries, and worked as a consultant for the French government to improve the quality and educational standards in the bakery industry. He then worked in Le Cordon Bleu Japan as Technical Director of Boulangerie, in which he taught 1500+ students across the globe and designed 2000+ recipes and cooking courses for Le Cordon Bleu London, Paris, Seoul, Tokyo and Kobe.
Designed and delivered by one of France's top technical directors of boulangerie; Stephane Reinat has created this course to teach baking enthusiasts the 1-2-3s of bread baking fundamentals.
This course is divided into two parts, theoretical and practical, the participants have the opportunity to learn more about the operation of a professional boulangerie kitchen, as well as have access to the F&B industry network.
Due to the nature of the course, there is limited space available!
Basic level:
A total of 15 classes, one examination, 8 self-study sessions
The full course totals 144 hours.
To learn more, go to www.gotorise.com today!
le cordon bleu japan 在 ochikeron Youtube 的最讚貼文
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(GIVEAWAY CLOSED)
Congratulations to the winner!!!
Tess Robinson
Low-fat high-protein dish.
Perfect after exercise or while on a diet!
If you follow my Facebook page, you know that I have been taking hula dancing class for almost 5 years at the gym (TIPNESS). My respectable beautiful teacher is "Arimi-sensei"!!! She also teaches many other exercise classes at the gym. In September, she published a dance exercise book called "Age Age Dance". She said she wants to let people know that the dance makes you happy, both mentally and physically. The book comes with a step-by-step DVD with 3 original songs which her husband wrote, and she sings. Actually, she was in an idol group called "ribbon" 20 years ago, if you know. No wonder she is good at singing and dancing ;) In the end of the book, she shares some of her recipes that helps build up your body.
Arimi Matsuno's Age Age Dance (DVD BOOK)
松野有里巳のアゲアゲダンス (DVD付)
http://www.amazon.co.jp/gp/product/4583106084/ref=as_li_qf_sp_asin_tl?ie=UTF8&camp=247&creative=1211&creativeASIN=4583106084&linkCode=as2&tag=shopping072-22
Her blog and YouTube channel:
http://www.diamondblog.jp/official/arimi-matsuno/
https://www.youtube.com/channel/UCkWGWiqVoJ7JgoHD5fO35IA
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Microwave Chicken Roll-Up
Difficulty: Very Easy
Time: 30min
Number of servings: 2
Ingredients:
1 (300g=10.5oz.) chicken breast
2 slices ham *bacon is ok
2 sliced cheese
6 frozen green beans *defrosted
2 tsp. whole-grain mustard
salt and pepper
Directions:
1. Remove the skin from the chicken if desired. Open out the meat from the center like a book. Lightly pound with the back of a knife to make it thin. Then season both sides with salt and pepper.
2. Place the chicken skin side down, spread whole-grain mustard, place ham, cheese, and green beans along one edge of chicken. Then roll up the chicken tightly.
3. Wrap with plastic wrap, then twist the ends like a candy to seal it securely.
4. Place it on a microwavable dish, microwave at 600w (medium) for about 7 minutes. Leave it in the microwave and cool down in the microwave for 10-20 minutes until you can touch it.
5. Slice the chicken into pieces.
you can also steam in a frying pan or cook in the oven (220C=428F), both for about 15 min. tie the roll-up with kitchen string or secure with toothpicks or wrap with aluminum foil when cooking.
↓レシピ(日本語)
http://cooklabo.blogspot.jp/2013/12/ageage-dance.html
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Dec 4th NEWS!!!
Japanese Cuisine Added to UNESCO Intangible World Heritage List
Please LIKE my post :)
http://createeathappy.blogspot.jp/2013/12/japanese-cuisine-added-to-unesco.html
Music by
Epidemic Sound
Japanese Garden 8
TO ENTER THIS GIVEAWAY:
応募方法:
This giveaway is open WORLDWIDE!!!
この視聴者プレゼントは世界中どこからでも応募可能です。
Comment and let me know your fitness (sport) habits. If not, anything you want to try in future is okay.
運動習慣があれば教えてください。なければ今後やりたい事でもいいです。
The giveaway is open for 1 week and will end on FRIDAY, DECEMBER 13th, 2013 at 11:59 PM Japan Time. The winner will be announced here in this description box!
締め切りは1週間後の2013年12月13日です。
I will randomly select the winner and send you a message as soon as possible.
Winner must reply back with mailing address within 3 days or a new winner will be chosen.
当選者にはメッセージを送ります。3日以内に返信がなければ次の当選者を選びます。
FYI (products I used in my videos):
http://www.amazon.co.jp/lm/R3VVDX7JZ5GYJE/?_encoding=UTF8&camp=247&creative=7399&linkCode=ur2&tag=shopping072-22
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