關於 三關鍵詞看懂當代法式甜點熱潮 ，我們在網路上蒐集到這些相關的討論、資訊與評價

商業周刊 #三關鍵詞看懂當代法式甜點熱潮 專題之三－#返璞歸真 / "3 keywords to know when talking about the French pastry craze" #3. Back to the essentials" (on Business Weekly Taiwan) (for English, click "see more")

這兩年巴黎甜點界吹起一股自然健康的風潮，不僅減糖、甜點口感更輕盈，許多主廚開始拋棄人工色素、防腐劑與各種不必要的裝飾，這裡面走得最遠的便是 Yann Couvreur 主廚。一起來看看他「回歸甜點本質」的創作哲學、了解他怎麼以 #更健康但依舊精緻美麗 的堅持回應消費者需求！

Do you still remember that in my interview of Julie Mathieu, the co-founder and editor in chief of the magazine Fou de Pâtisserie, Julie has mentioned a latest trend of "more comprehensible pastries"? While consumers ask for things are less complicated, some pastry chefs try to get back to the essentials. The chef Yann Couvreur is one of the major proponents of such philosophy. He openly rejects the use of colorants, preservatives, and redundant decorations. Click on the following link to read more (in Chinese)!

#yingspastryguide #paris #yanncouvreur

商業周刊 #三關鍵詞看懂當代法式甜點熱潮 專題之二－#水果雕塑 / "3 keywords to know when talking about the French pastry craze" #2. fruit sculptures (on Business Weekly Taiwan) (for English, click "see more")

專題第二篇，雖然是大家都已經非常熟悉的 Cedric Grolet 主廚與他的水果雕塑作品，但文章內為大家獻上今年五月最新的「草莓 2.0」版本，並 #附上切開的斷面影片。你知道如此嬌豔欲滴的草莓 ＃沒有用到任何一滴人工色素嗎？ 為什麼 Cédric 主廚的作品可能比大自然的產物還要迷人？2.0 究竟和前版有什麼不一樣、Cédric 主廚還能怎麼創新？千萬不要錯過囉！

The second article "Fruit Sculptures" of the project "3 Keywords to know when talking about the French pastry craze" is now online. Being probably the best-known pastry chef in the world, Cédric Grolet never stops to improve his pastry creations. The current post features the latest "Fraise 2.0" and other fruit sculptures with more photos and a short video that are not included in the magazine. Click on the following link to discover more!

#yingspastryguide #paris #cedricgrolet #cgfruits #商業周刊 #商周

商業周刊 #三關鍵詞看懂當代法式甜點熱潮 專題之一－#重新詮釋 / "3 keywords to know when talking about the French pastry craze" #1. revisité (on Business Weekly Taiwan) (for English, click "see more")

感謝昨天給我留言與訊息鼓勵的大家！不知道你們看了雜誌嗎？

商周甜點專題的第一篇，和你們分享我在巴黎最喜歡的甜點主廚 Maxime Frederic 與他的的甜點作品。我將內文重新編輯過，並加上 #更多因雜誌篇幅限制而放不下的照片，希望能帶大家認識這個主廚與他的精彩作品。第二篇與第三篇將會在明後天陸續刊出與大家分享，敬請期待！

Here comes the first article on "revisité", featuring Maxime Frédéric, the executive pastry chef at Four Seasons Hotel George V Paris, in my "3 keywords to know when talking about the French pastry craze" project on Business Weekly Taiwan. I have re-edited and added some more photos that are not shown in the magazine for you to get to know the chef and his magnificent work. The rest two articles will be published in following days. Stay tuned!

#yingspastryguide #paris #maximefrederic #fsgeorgev