[Paris pastries / 巴黎甜點] #2020國王派 / Galettes des rois 2020 (English below)
如果有增肥計劃的朋友，建議選擇每年 1 月來巴黎，大街小巷有無數的國王派在向你招手，隨時隨地都可以來一塊。當然為了搜集特殊造型的小瓷偶（fève）也是很好的理由😉
過去三天我品嚐了五家巴黎飯店與甜點店的國王派，好幾餐都因此省略。如果有追蹤我的 Instagram（或是有在收看 Facebook 限時動態）的讀者，這幾天無論什麼時候打開，都會發現我在吃國王派。
其實說老實話，今年的國王派創意不似往年，沒有太多很令人興奮的作品，但就味道而言，巴黎的主廚們卻從來沒有令人失望過。我品嚐的五個作品中，味道最香醇、最令人能充分體會國王派在唇齒之間留下的濃腴滿足感的，是 Ritz Paris（François Perret 與 Stéphane Ollivier 主廚）和 Hotel Plaza Athenee（Angelo Musa）主廚的作品。外觀最令人眼睛一亮的，是 Nicolas Paciello 主廚為 Hôtel Barrière Le Fouquet's Paris 創作的鮮紅色國王派； Jérémy Del Val 主廚為老店 DALLOYAU 設計的三款作品則非常有節慶、奇幻氣氛，味道層次也最為豐富；Dominique Costa 主廚為 The Peninsula Paris - Official 製作六公尺長的超大國王派，和酒店旅客一起分享，則最符合主顯節吃國王派的精神。（點照片看更多👇🏻）
不過吃了這麼多國王派，我竟然到今天才拿到（今年的）第一個瓷偶，現在還在想是不是要因此再多吃幾個🤣 不知道你們呢？今年都有品嚐國王派嗎？拿到了什麼樣的小瓷偶呢？
🎥 更多國王派相關影音與主廚親自現身介紹，請點這裡欣賞：https://tinyurl.com/yjubszt6，也別忘了追蹤我的 Instagram @applespoon，更快掌握第一手消息！
👑👑 瞭解更多國王派與主顯節故事：https://tinyurl.com/yewrathc
👑 2018 國王派精選：https://tinyurl.com/taeqou9
*****
It's the season of galette des rois again! Although it's the season that I look forward to most every year, this time I've probably had a bit too much at once 🙈 I've tasted five galettes in the past 3 days. I even skipped some meals just for them. If you've been following me on Instagram, you'd know what I mean.
To be honest, the galettes this year don't seem to be as original and creative as previous years, but in terms of taste, Parisian pastry chefs would never let you down. Among all the galettes that I had, I appreciate most the classic one from Ritz Paris (created by the chef François Perret and Stephane Ollivier). The rich smell and taste of butter and the extra crunchy layer of toasted almonds is just exceptional. I love the one from Hotel Plaza Athénée (Chef Angelo Musa's creation) as well for its crispy streusel and orange flavour that adds to the festive spirit. The one from the chef Nicolas Paciello (Hôtel Barrière Le Fouquet's Paris) echoes with their 2019 Yule log that comes with a catchy bright red cover made of almond paste and a nearly perfect feuilletage. Those from the chef Jérémy Del Val (Dalloyau) feature festive animals. The signature galette offers a balanced taste among pistachio, Buddha's hand, and milk chocolate. Finally, the 6-meter long galette created by the chef Dominique Costa for The Peninsula Paris has perfectly conveyed the spirit of Epiphany by sharing the huge cake with all the guests of the hotel.
🎥 Don't forget to follow me on Instagram (@applespoon) and check the featured stories "Galettes 2020" for more photos and videos: https://tinyurl.com/yjubszt6
👑👑 More on Epiphany and the galette des rois: https://tinyurl.com/yewrathc
👑 2018 galette des rois selection: https://tinyurl.com/taeqou9
#yingspastryguide #galettedesrois2020 #galettedesrois #paris
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