[News / 甜點新聞] La Maison du Chocolat 發表復活節作品及兩款由 Pierre Hermé Paris 創作的純素甜點 / La Maison du Chocolat to present its Easter collections and 2 vegan pastries created by Pierre Hermé (English below)
吃甜甜、過好年!剛剛吃完年夜飯的大家,不曉得餐桌上都有什麼菜色呢?也吃了甜點嗎?
昨日去參加 La Maison du Chocolat 的新春作品發表會,真的是大開眼界。「Vegan」果然是近期熱度最高的關鍵詞!現場不僅看到了 Nicolas Cloiseau 主廚(MOF 巧克力職人)精采無比的復活節巧克力創作、品嚐了 #純素巧克力,還搶先試吃到 Pierre Hermé 主廚創作、三月二日才會正式上市的兩款 #純素甜點,且兩位大師本人都在,我一時有點忙不過來,都不知道該先拍、先嚐什麼好!
Nicolas 主廚今年的復活節巧克力雕塑「Les Voyages Extraordinaires」(#非比尋常之旅)靈感來自於他小時候最喜歡的一本書《Vingt mille lieues sous les mers》(中譯《#海底兩萬里》,是法國作家 Jules Verne 在 1869 年出版的科幻小說,描述一艘被誤認為海怪的潛水艇「鸚鵡螺號」的冒險旅程)。主廚精心以純手工打造了一艘熱帶魚型的巧克力潛水艇(美國與法國各僅有一座)、並使用了來自三大洲三個地點的三款風格獨特的巧克力製作復活節蛋,讓所有的消費者也能跟他一起在味蕾尖上環遊世界。三個巧克力分別來自越南、中美洲格瑞納達與西非迦納,其中來自越南的那款批覆巧克力(chocolat de couverture)為純素(végane / vegan),加入了椰奶,在口中香氣迸發時,能瞬間將你帶到藍天碧海白沙灘的熱帶場景,個性極為鮮明。巧克力雕塑本身細節考究,外型充滿童心,是小朋友們看了會非常興奮、大人們也會在心中升起共鳴的作品。
本次一同推出的,還有 #五款水果風味的夾心巧克力,包含覆盆子、黑醋栗、檸檬、柑橘與百香果。有趣的是這五款巧克力分為一般與純素兩個系列,純素系列使用酪梨油取代鮮奶油與奶油等動物性油脂製作甘納許(ganache)、楓糖漿取代白糖。有趣的是,大部分的人在品嚐、比較兩種後,都會驚喜地發現純素的巧克力甘納許水果滋味更為豐富有深度,酸香也更為明亮有層次。
最後一個重頭戲,則是 Pierre Hermé 主廚受邀為 La Maison du Chocolat 設計的兩款 #純素且無麩質的甜點:「Rose des Sables」(玫瑰巧克力酥)與「Fleur de Cassis」(黑醋栗之花)。之前我在歐洲麵包展時遇到 Pierre Hermé 主廚、詢問他對純素甜點的風潮看法,他便向我透露三月會有兩款純素甜點。謎底揭曉,原來就是與 La Maison du Chocolat 合作的最新創作。Nicolas 主廚則告訴我,當他邀請 Pierre Hermé 合作時,其實並沒有「純素」的目標限制,而是大師本人為響應 La Maison du Chocolat 對 #環境永續、#生態平衡 的理念而創作。Nicolas 主廚提到他 #從四年前便開始從頭學習如何使用植物性食材取代動物性食材創作,經過無數次實驗,對他來說是很大的挑戰。La Maison du Chocolat 過去的作品也可見到他 #關心環境與生態的理念,如 2019 年的聖誕節巧克力雕塑以北極熊為主題、品牌也從兩年前開始推出純素的巧克力商品,收到不少消費者的正面回覆。他目前已經開始著手創作更多純素巧克力系列,並認為「#這就是未來的巧克力樣貌」。
繼「無麩質」甜點後,純素風潮看來即將席捲法國,往後吃甜點也能照顧到大眾對環境、動物權的關注以及個人道德觀的選擇,誰說不是一件好事呢?記得點照片看更多細節!
🔖 當天影音請點此欣賞(在該精選動態後半):https://tinyurl.com/swylsfh
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Today is Chinese New Year’s Eve, what did you have on your dinner table? What pastries and desserts have you had?
I got invited to discover the Easter and Spring collections of La Maison du Chocolat yesterday and was really amazed. “Vegan” is apparently the keyword that you can’t miss now. The chef Nicolas Cloiseau presented his Easter chocolate piece as well as a series of fruity chocolates including a vegan version. M. Hermé was there, too, to launch his two vegan pastry creations in collaboration with La Maison du Chocolat.
Themed “Les Voyages Extraordinaires” (“The Extraordinary Trips”), the chocolate piece was carefully sculptured and constructed by hand by the chef chocolatier of the brand, MOF Nicolas Cloiseau. The chef got inspired by Jules Verne's “Vingt mille lieues sous mers” (“Twenty Thousand Leagues Under the Sea”), one of his favourite books in childhood and created this gorgeous work, which speaks to the children as well as to the adventurous spirit of adults. Three characteristic couverture chocolates from Vietnam, Ghana, and Grenada are used to reflect on the chef’s trips discovering great chocolates around the globe, and the customers are invited to enjoy this globe-trotter experience along. Coconut milk is added in the vegan couverture chocolate from Vietnam. While the warm and exotic coconut aroma starts to dance on your tongue, you’d immediately feel that you are transported to an tropical island where the sun is shining and warm wind is kissing your cheeks.
The maison also launches five fruity chocolates in both original and vegan series, including raspberry, blackcurrant, lemon, orange, and passion fruit. Avocado oil replaced cream and butter and maple syrup replaced white sugar to make vegan ganaches, resulting in a much brighter and more intense fruity flavour.
In this Spring collection, the great chef Pierre Hermé is invited to create two vegan and gluten-free pastries, "Rose des Sables" and "Fleur de Cassis”. Chef Nicolas told me that in fact, they didn’t ask Pierre Hermé to make them vegan. The latter made such choice as an echo to Nicolas’ pursuit of a more responsible work ethic and eco-friendly philosophy of creation. The chef Nicolas has been working since four years ago on vegan chocolates by learning how to use vegan ingredients to replace animal products, which is a great challenge as this chocolate, like pastries, are made of butter, cream, sugar, etc. La Maison du Chocolat starts to provide vegan choices since two years ago and the chef’s previous work also shows his constant concern for the environment and endangered animals. For example, his 2019 Christmas chocolate piece featured polar bear and iceberg in a snowy world. The chef told me that the brand has received lots of positive feedback from customer and he believed that “this is what the chocolate of tomorrow going to be”.
Following “San-gluten” (gluten-free), “végane” (vegan) apparently is going to be the next storm sweeping through the French pastry industry. Many might criticise that it’s just another fashion that will soon die out, but Isn’t it wonderful that when you enjoy your pastries and desserts next time, you are also showing your support to environment sustainability and your concern for animal rights?
Don’t forget to click on the photos and check out my featured story for more details: https://tinyurl.com/swylsfh
#yingspastryguide #paris #lamaisonduchocolat #nicolascloiseau #pierrehermé #vegan #vaganpastries #Pâques #easter2020
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南馬都爾古城,波納佩,密克羅尼西亞。
Nan Madol, Pohnpei, Micronesia
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造訪了波納佩島的世界遺產古蹟,南馬都爾古城。有的人稱它為亞特蘭提斯城,或者世界第八奇觀,或者太平洋的威尼斯。考古學家說這古城是十一世紀建造的,是無數個人造小島,中間有蜿蜒的小運河串聯。
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我們在退潮時造訪,所以可以涉過海水走過去。這些小金字塔真的好神奇,石頭都一樣大小形狀,金字塔也非常對稱。考古學家說這些石頭都不是附近開採的,至今仍不知道這些沈重的石頭是從哪裡運來的,是怎麼運來的。
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當地傳說是有兩位神奇的魔法師在此造的祭壇,他們的龍把這些石塊從遙遠的地方運來。這古城一直到十五世紀都還是被當成監獄使用。天哪,被關在這也太慘了吧!!潮濕又超多蚊蟲,根本會活活爛掉的感覺!
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這些太平洋小島真的好神奇,像復活島一樣,上頭都有一些壯觀的石造建築!
#南馬都爾 #波納佩 #密克羅尼西亞
Visited the world heritage site in Pohnpei, Micronesia called Nan Madol today. Some call it the Atlantis, the 8th world wonder, or the Venice of the Pacific. It is said to be built around 11th century and is a network of manmade islets linked by many many canals.
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We were able to explore there during low tide (so we could walk through the canals). These pyramids are shockingly symmetrical and each rocks have the exact same size. Archeologists said that these rocks were not local but no one knows where they were from originally, and how they were shipped to here.
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Local legends said that two sorcerers came here to build this pyramid as their altar, and they lifted these heavy rocks with their dragons. This pyramid was later used as a prison all the way till early 1600s. What a awful place to be jailed! Hot, humid, lots of bugs and others. You will get rotten alive!
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It is amazing how these small islands in the Pacific build their structures like the Easter island.
#NanMadol #Pohnpei #Micronesia
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【澳洲人妻見客篇】有朋自遠方來,不亦樂乎
其實這次Una上雪梨參加Easter Show前,還有一個重要的行程,就是跟一年前在復活島認識的英國女醫生在雪梨碰面。
我們在歌劇院外的Opera Kitchen享用美好的陽光和午餐,每每覺得能再次遇到旅行中遇到的朋友,都是件驚喜的事。你永遠不知道這個第二次碰面會在哪裡,這也就是生命中的小小驚喜吧!
這是一年前我們在智利的聖地牙哥機場和今年復活節在雪梨的歌劇院外拍照,Una自己看了都不禁大笑,真的有種大嬸變淑女的感覺。很高興自己去年開始上健身房,找教練重訓瘦身,現在大嬸消失了,有種愈活愈年輕的感覺啊!Una的英國朋友也有上健身房,所以氣色也變很好,我們兩個都大變身了!
【Meet friend from the world 公主背包客見客篇】旅人,不一定是過客
How time flies! I can't believe that we haven't seen each other for a year. We met in Easter Island last year, then this year we met in Sydney on Easter holiday !
The world is so small. You never know where you are going to meet your friend in the world again.
其實這是張Una瘦身before和after的對照圖,好啦!開玩笑的,這是跟久別重逢的英國朋友,一年前和一年後見面的對照圖。不好意思看到一年前在南美旅行的自己,真的有夠像大嬸,要不是想說來張對照照片,還真想把這照片藏起來。今年Una跟英國朋友都變身為淑女,因為我們後來都有上健身房,整個氣色和身材都變好了,所以有大變身的fu。
只能說世界很小,因為在地球的任何角落,再次見到旅行中認識的朋友都是有可能的!
這照片就要說到去年Una在復活島旅行時,認識了一位英國女生,嚴格說起來,應該是在我們都結束復活島旅行的時候相遇。因為當時Una和這英國女生都已經掛完行李,在候機室等著回聖地牙哥的飛機,這就是緣份吧!好像是她先開頭問我機場網路可不可以用之類的,然後我們就很自然而然的聊起來了。(背包客真的很需要wifi,哈哈)
到了聖地牙哥後,我們在等待行李的過程中,又開始聊起來,才知道原來她是一位醫生。題外話,Una在南美旅行真的遇到不少來自世界各地的醫生或醫學院學生,南美對他們來說,好像就是一個必來的地方吧!不過去過南美後,真的會更珍惜自己現有的一切。
接著我們陸續都用臉書在聯絡。去年Una去法國、義大利旅行的時候,她問Una會不會順路到英國玩?但當時Una沒這打算,當時想說下次可能會在我去歐洲行時碰面吧!沒想到她今年剛好計畫來澳洲,說希望能有機會在雪梨跟我碰上一面,所以我們第二次碰面就在澳洲了。
時間真的過很快,好難想像一年就這樣過去了,在復活島和南美旅行的一切還歷歷在目啊!能跟老朋友再次見面的感覺真的很好,我們在雪梨歌劇院外享受了一頓美味的午餐,聊了這一年來彼此旅行的經驗和近況,有個美好的午後時光。
別說旅途認識中的朋友友誼不會長久,只要有緣分,即便就是遇上一個小時而已,這份友誼也可以長久聯絡的。甚至變成未來的另一半,這也是有可能的事啊!
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