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今日我參加咗「衍生x靚湯Souper」的Secret Garden VIP tour活動及品嚐靚湯Souper 產品，我試飲章魚蓮藕煲豬手湯，呢個湯除咗好湯之外，最重要係足料，啱晒我呢個喜歡飲湯但又唔想成日花時間買材料的人。
靚湯 Souper 的創辦人胡家惠係我中文補習班導師曾經教過的學生，算是我的師姐，還記得老師讚佢口才了得，現在的她能夠成功有佢的事業，真的替佢高興😇
衍生係出名的品牌，佢哋的涼茶顆粒沖劑功效良好，特別啱曬喜歡食煎炸食物和打邊爐的我。而我今日就順便買返盒口罩俾昕昕準備復課用，依家衍生的中童口罩$50盒，平均$1個口罩真係好抵買👍👍
聽講今日呢類的VIP活動稍後會再有，參加者除咗可以到衍生的神秘花園影相打卡外，仲可以享受星級禮遇，完成活動仲可以拎到小小的禮品包🎁
大家記得follow 衍生和靚湯 Souper 的Facebook Page，遲d可能會有更多的驚喜🥰
衍生
#靚湯Souper #衍生 #hkblogger #免費飲湯 #免費食tea #瘋狂打卡 #瘋狂Shopping
[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
This is Steward, player of Team Secret Pubg Mobile,and a big fan of bubble tea.
He tried to lead me in the game but we didn’t get the chicken dinner. I m so sorry for my crumbling aiming skill in the nick of time.😔He is a great and patient leader and has incredible recoil control!
我用珍珠奶茶把來自馬來西亞Team secret 戰隊的Steward 拐過來，他們戰隊也是唯一使用中文溝通的隊伍，打了一把雙排，在關鍵時刻，我⋯⋯⋯我辜負了他的期望😆
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Thank you Sydney Lolita Community for inviting me!
Tea Party Footage shot and edited by
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BASE MAKEUP ベースメイク
Paul & Joe・Primer・MOISTURIZING FOUNDATION PRIMER 01 http://bit.ly/2yMUDNp
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Angelic Pretty・天空の晩餐会・ジャンパースカート・ミント http://bit.ly/2l59ydy
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コラボつけまつげ
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11月のお気に入り！コスメ、アクセ、ハーブティー、アプリの紹介！｜November Favorites
LUNASOL・GEMINATE EYES・1CE
ルナソル・ジェミネイトアイズ・1CE
Sugarpill・Liquid Lipstick・Strange Love
ANNA SUI・LIP STICK M・770
アナスイ・リップ スティック Ｍ・770
MAC・Lipstick Frost・I'm Glistening
マック・リップスティックF・アイム グリスニング
MAC・Lipstick Frost・Holiday Crush
マック・リップスティックF・ホリデー クラッシュ
ラッシュ・ジェリーボム・シークレット アーツ
LUSH・Jelly Bomb・Secret Arts
Vivienne Westwood・VENDOME Ring
Celestial Seasonings・Herbal Tea・Caramel Apple Dream
たまごっちアプリ
ぐでたまアプリ
動物の森アプリ
★ 今日のコーデ ★
ワンピース：Vivienne Westwood
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カラコン：loveil - Innocent Ash http://bit.ly/2yJBHzY
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★ オススメ動画 ★
【秋にぴったり！】たぬきメイク〜♪
https://youtu.be/Uy-UiO4SKQQ
【Lolita Fashion around the World with RinRin】
Los Angeles - Nun of Your Business
https://youtu.be/Au7_IAK84RU
★ RinRin Doll LINEスタンプ ★
うさぎねこ・ねこうさぎ
http://bit.ly/2yMDNOr
★ コラボ グッズ ★
RinRin Doll x VIVID VIVRANT
コラボつけまつげ
Hello Candy Heart Doll (白・パープル)
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Dear Carousel Dreams Doll (パープル・ブルー)
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Oh! My Starry Eyed Doll (白・黒)
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What I would pack for a 3-night trip to Taipei :)
小小UPDATE
我知我過去兩年不停改革我的YouTube Channel, 為的只是想配合支持我和喜歡看我的影片的viewer們
所以經過深思熟慮，決定將喺呢個channel會拍廣東話同埋英文片！
無論用咩語言都會加返中文同英文字幕，希望大家支持這個決定
亦唔好嚇親點解會有英文片吧 XD 最重要係大家可以keep住enjoy我的片
之後應該.. 唔會再有咩改變架喇！感謝大家一直以來的支持 我會繼續努力的！
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餓死抬頭剛剛看時代雜誌在講台灣疫情的報導發現它把萬華茶店的英文翻成little secret tea 就是「小秘密茶」的意思讓人一看就能聯想到台男的小(洨) ... ... <看更多>
根據《時代雜誌》一篇名為「錯誤的安全感與小小的神祕茶室如何破壞台灣對新冠肺炎的防線（How a False Sense of Security, and a Little Secret Tea, ... ... <看更多>
secret tea中文 在 [問卦] 時代雜誌這段英文真的是在酸台灣嗎？ - 看板Gossiping 的推薦與評價