ˢᵁᴹᴹᴱᴿ ˢᵂᴱᴱᵀ
感覺夏天到就是要吃 #百香果 啊😘
好想念的 #新加坡 甜點是它 可不是一般的蛋糕捲
✔️Passion Fruit Meringue ˢᴳᴰ8.03
這個就是他們家最最最招牌的百香果蛋白霜💕
外層酥酥鬆化的蛋白霜海綿入口即化 很神奇的口感
內層是百香果慕斯跟滿滿新鮮草莓🍓還有芒果
完全是最清爽的夏天組合✨吃一口就會愛上❤️
之前曾經來台北快閃過一次 今年夏天又會來一次了😍
超期待它登台 新加坡的精品甜點不用飛出去✈️就吃到
超期待😎
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🔍The Patissier 2018 台北快閃
日期: 2018年7月5日至8月26日
時間: 每星期三至日, 12:00 - 18:00
地點: Furo Cafe, 台北大安區四維路86號1樓
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#thepatissier #passionfruit #meringue #cake #mango #singapore #singaporefood #foodie #foodblogger #yolo #fashion #popyummy #popdaily #dessert #taipei #taipeifood #instamood #instafood #instadaily #instatravel #travel #蛋白霜 #法式甜點 #台北 #台北美食 #furocafe #大安 @ Patissier
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the patissier singapore 在 Julien Perrinet chef Patissier Facebook 的精選貼文
#MEETTHECHEF
Julien Perrinet chef Patissier, Candidate Valrhona C3
Chef Julien Perrinet began his career in gastronomy at the age of 14 as a young apprentice, and graduated from the Pastry & Bakery High School St. Joseph in Concarneau, France in 2002.
His first position was as a pastry cook working under the renowned French bakery – Chef Bernard Ganachaud (MOF 1979) to explore Parisian pastries as well as his world famous Traditional Baguette.
From there Chef Julien continued to hone his expertise overseas in Premiere Moisson Montreal (Canada), La Cigale Hotel in Doha (Qatar), W Resort in the Maldives, Shangri-La Hotel in Beijing before joining the opening team of the Michelin star restaurant Joel Robuchon in Singapore.
After 5 years in Singapore, Julien Perrinet settled in Grand Hyatt Taipei since April 2015, where he is responsible for the management of a team of 40 and production for the hotel’s pastry and bakery operations.
Chef Perrinet believes that the essence and spirit of a good dessert lies in maintaining tradition while also incorporating creative flavours associations and presentation.
Good luck Chef Julien !
#asianpastryweek #valrhonaC3 Ju Perri
the patissier singapore 在 Miss Tam Chiak Facebook 的最佳解答
A great afternoon tea with celebrity French Master Patissier Eric Lanlard at Brasserie Les Saveurs The St. Regis Singapore. This three-tier silver stand features delectable canapes and tantalising desserts from his latest cookbook Afternoon Tea. My favourite includes pistachio and rose financiers, egg florentine roulade and lemon macarons with smoked salmon.
Available from now till 8 January 2016, afternoon tea is served from 3-5pm from Mon to Sat, and from 4-6pm on Sundays. To book, call 6506 6806 or email bls@stregis.com