/ 📢 #新聞快訊 /
嗨大家~編輯團隊收到讀者回饋,許願希望一次看完當週快訊,於是我們改變做法,直接為大家整理重點,想了解更多的讀者請前往 https://www.taster.life 「新聞快訊」區搜尋更多細節!
|名廚餐會|
● 由JL STUDIO台灣籍甜點主廚韓慧婷 Una 和Taïrroir 態芮新加坡籍甜點主廚賴思瑩 Angela合作,舉辦「星新鄉映 Starry, Starry Sweets」甜點的四手聯彈盛宴,11月2日在態芮的場次雖然已經結束,但11月10日在JL STUDIO還有機會參加!
👉 https://taster.life/announcement/20201103-5/
|新菜單|
● Orchid Restaurant by Nobu Lee主廚接掌一週年,新推出「耀閃週年‧經典重現」年度菜單。Nobu 主廚曾獲紐西蘭「Cuisine Good Food Awards」評鑑三頂高帽榮譽,料理風格細膩。自即日起,午間9道式每位NT$ 1,880+10%起、晚間12道式NT$ 2,880+10%起。
👉 https://taster.life/announcement/20201105-2/
● SEASON Artisan Pâtissier推出2020 秋季限定甜點。隨著秋天到來,Season 持續在日常吃食、閱讀、談天對話的內容等各種生活體驗中擷取靈感,再度創作多道秋日新品,推出秋季限定甜點菜單。使用的素材除了秋天必吃的栗子之外,Season 也將自己特別喜愛的熟成西洋梨融入各項甜點中,打造秋日西洋梨季,以各種不同的甜點型態,呈現西洋梨熟透後柔軟多汁的滋味。
👉 https://taster.life/announcement/20201104-2/
● 台北W飯店推出歲末年初「 W酒食趴 Celebrate in Style」尾牙春酒專案,提供升等海尼根生啤無限暢飲,以及達到指定桌數抽獎禮品贊助優惠,快趁早預約享受吧!
👉 https://taster.life/announcement/20201103-4/
● 亞都麗緻巴黎廳1930 x 高山英紀,以中發酵的台灣烏龍茶貫穿主軸,視茶葉為香料,透過煙燻、茶粉、茶凍等不同手法將高雅茶香融入料理,搭配頂級鮮美海鮮與大地的季節蔬果餽贈,譜寫法式秋日盛宴,晚間套餐NT$ 2,400+10% 起/人。
👉 https://taster.life/announcement/20201103-3/
|新上市|
● 舒康雞推出「慶典食光烤雞禮盒」,就算在家也能烤出完美烤雞,還附上四款配菜搭配享用,輕鬆打造年末最溫暖歡心的聚會光景。
👉 https://taster.life/announcement/20201103-2/
秋日和午間套餐 在 Ying C. 一匙甜點舀巴黎 Facebook 的最讚貼文
[Paris desserts / 巴黎甜點] Guy Savoy 三星餐廳甜點體驗 / 3 Michelin-starred desserts at Guy Savoy restaurant (for English, please click "see more")
本週連續幾天參加了一些餐會,其中最幸運的是去 Supu Ramen avec Guy Savoy 時,竟然在試吃完拉麵後被招待去品嚐了 Guy Savoy 三星餐廳的甜點。
拉麵與壽司在巴黎很流行不是新聞,但在巴黎有三星餐廳、紐約有二星餐廳,甚至訓練出 Gordon Ramsay 的傳奇主廚 Guy Savoy 竟然在自己旗下另外一家餐廳「Les Bouquinistes」結束營業後,改成賣拉麵就是新聞。不過這並不是本文的重點,週四我原本是去參加 Supu Ramen avec Guy Savoy 的工作坊,但沒想到 Guy Savoy 主廚得知我們一行人來訪,便非常親切地說要招待我們去他同一條街上的三星餐廳吃甜點。要知道 Guy Savoy 連午間套餐都要 €250(不含酒水),平常沒事是沒什麼機會可以去的,而且還是主廚本人親自邀請,用千載難逢來形容都不為過。
我們被安排在餐廳最裡面的包廂,外面就是塞納河的秋日風景。當天很難得地出了太陽,整個包廂被黃葉映染、美不勝收。Guy Savoy 主廚隨後出現,很親切地歡迎我們。本來還在想主廚毫無架子,但當他說出會先招待我們他招牌的朝鮮薊黑松露濃湯(Soupe d’artichaut à la truffe noire)搭配塗了黑松露奶油的酥皮蘑菇布里歐許麵包(brioche feuilletée aux champignons et beurre de truffe)、然後會讓我們品嚐各種餐後甜點(搭配酒)的時候,在場所有人都為他的慷慨和自己的幸運感到驚奇、甚至有些說不出話。
在湯與布里歐許麵包之後,依照一般上菜順序上來了前甜點(pré-dessert)與兩輪的甜點(請直接點圖依序欣賞),每一樣都以完美的平衡擄獲了大家的心。正當我們以為幸福已經到達頂峰的時候,侍者竟然來提醒我們還沒結束,後面還有「一整車」的雪酪、冰淇淋、米布丁、花式小點(mignardise)等可自由選擇、與咖啡或茶搭配。在我們驚嘆連連、最後也實在吃不下的過程中,Guy Savoy 主廚與他的助理多次過來關心狀況、並與我們親切閒聊。那天因為當場太震撼、甜點也上得很快,有些沒有品嚐到、有些來不及記下,照片中的甜點元素組成,都得感謝主廚的助理 Carine Polito 女士的協助,不然我也無法精確地傳達這些作品的細緻之處。其實這是整個體驗中最讓我印象之處,餐廳與甜點作品本身的風格真切地反映了主廚的個性,能夠讓人感受到深厚功力、沈穩但毫不做作。雖然是三星餐廳,但卻沒有任何拘謹的距離感,可以感受到主廚本人希望藉著美食讓更多人感到幸福的信念。
當天餐會結束之後走出 Guy Savoy 大門,持續陰雨的巴黎因為短暫放晴,竟然在塞納河岸出現彩虹,真的是從頭到尾都很完美的一天呢!
包含當天拉麵餐廳體驗的更多影音請見👉👉🏻👉https://tinyurl.com/tcjf76u
*****
Got invited for several tasting events this week, and the most memorable one is for sure the unexpected visit to restaurant Guy Savoy. Initially we were participating a workshop at Supu Ramen avec Guy Savoy, a new ramen restaurant of the brand transformed from “Les Bouqunistes”, but the chef Guy Savoy was so kind that he would like to say hi in person and let us taste the desserts at his Michelin 3-starred restaurant.
All of us actually got really thrilled as visiting a Michelin 3-starred restaurant is not a casual thing and being salué and invited by the legendary chef is a one-of-a-kind experience for sure.
We sat in a room situating with a gorgeous view at the bottom of the restaurant and received a very warm welcome by the staff and the chef. As we already got surprised by the chef’s friendliness, what he said later on further stunned us. We were told that we would be served with the restaurant's signature entrée, the artichoke soup with black truffle that comes with a layered mushroom brioche with truffle butter, followed by a series of desserts and wine pairings. I believe all of us got speechless by the generosity of the chef and our good luck for a moment.
After the amazing soup and brioche (the best I’ve ever tasted!), came the pré-dessert and two-rounds of plated dessert (check the photos for details). Everything was made of a perfect balance among different textures and tastes. As we thought we’ve reached the peak of happiness and that was probably the end of this whole incredible experience, the waiter informed us that it wasn’t finishing yet as a dessert trolley would come after this and we could choose what we’d like to taste among the rice puddings, sorbets, ice-creams, and mignardises that go with our coffee or tea. We were wowed so many times during that 1 and half hours that it was very difficult to note down what exactly have we tasted. Mme. Carine Polito helped me to distinguish the components of each dessert so that I could share this post with you all.
Everything that we’ve tasted that day was exceptionally good but the most remarkable thing to me is probably the friendliness of the chef. His warm hospitality and charm are well-reflected in the dishes served. Those desserts are undoubtedly made with a brilliant talent, top quality and skills, but they’re never pretentious and distant, just as himself. Taste them and you’ll realise without any difficulty the chef’s philosophy to make people happy with great food.
There was sun shining on the Seine river with a rainbow in the sky when we went out of the restaurant. It was for sure one of most wonderful days I’ve had recently.
More photos and videos on this experience (including the ramen workshop), check my Instagram featured stories “Guy Savoy” 👉👉🏻👉https://tinyurl.com/tcjf76u
#yingspastryguide #guysavoy #paris