[BIOS Monthly column / BIOS Monthly 專欄] Philippe Conticini（中文請按「繼續閱讀」或直接點連結）
It's just rare to find a chef who's good at both cuisine and pastry. Chef Conticini is one among the few. What's more, he's excellent in both. Respected by the fellow pastry chefs, he's a forerunner to modernize traditional French pastries, he trained a team that won the championship of Coupe du Monde de la Pâtisserie AND he's got Michelin stars for restaurants he managed. You might know him from his tempting pastries at La Pâtisserie des Rêves, but there's so much more to tell when talking about his creations and philosophy of pastry making. Click on the link to read more about him and his unparalleled achievements (in Chinese).
在法國，Philippe Conticini是與Pierre Hermé同一級別的大師，許多知名主廚與甜點主廚都對他尊敬不已。台灣的讀者們如果認識Conticini，多半是來自他之前為La Pâtisserie des Rêves創作的招牌甜點如聖多諾黑與巴黎．布列斯特泡芙，但是你知道他同時也是引領法式甜點現代化的重要推手，而且還曾是星級餐廳主廚（不是甜點主廚喔！）、在法式料理與廚藝的領域成就也不遑多讓嗎？
雖然在料理的領域也成績斐然，但「創作甜點」對他而言始終有不同的意義。快點連結看看他的甜點哲學與不凡的成就 👉🏻👉🏻👉🏻
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