[Paris pastry news / 巴黎甜點新聞］Easter collection of Maxime Frederic / Maxime Frédéric 主廚的復活節系列創作（中文請按「繼續閱讀」）
It was definitely not easy to come to Four Seasons Hotel George V Paris this morning because of the traffic control due to the movement of Gilet Jaune. But I have made up my mind, nothing could stop me. I made several transfers, detours, and a long walk and finally made it before the Easter pop-up closes its door tomorrow. What is there that has been alluring me? Needless to say, it’s the magnificent Easter creations presented by one of my most admired chefs Maxime Frédéric.
While everyone else is making eggs, chickens, rabbits, and fish, he let his inspirations fly high. While the shape of the balloon does remind you the shape of eggs, its aspiration to move and see further away has brought the meaning of Easter to the next level. This delicate piece has come along with its equally beautiful company, the “tablette nouage” a chocolate tablette in the form of clouds. Wouldn’t it be just amazing to free your imagination and let it bring you anywhere you want during this gorgeous season promising hopes and new life? 🎈
復活節週六的早上，我明明知道因為黃背心運動會有交通管制與移動困難的風險，但還是在查了各種資訊後決定出門。在換了數次車、繞了幾次路，最後還在豔陽下走了長長一段路之後，我終於到達喬治五世巴黎四季酒店。到底是什麼如此吸引我、無論如何都想親眼看看呢？那就是甜點主廚Maxime Frédéric今年復活節的創作。
復活節，所有的主廚都在做巧克力蛋、小雞、兔子、魚，但是Maxime的想像力帶我們到了更高更遠的地方。他的巧克力熱氣球大概是今年巴黎所有復活節創作中最引人注目、也最有創意的作品。一如以往，精緻不在話下，但將復活節萬物復甦、大地回春的寓意帶到了另一個層次。與之相伴的是他的雲型巧克力塊以及鬆軟綿密的南特蛋糕（Nantais）。在這個充滿希望與新生的季節，為什麼不讓想像力帶著你飛翔、相信自己可以到達任何想去地方呢？
#yingspastryguide #paris #maximefrederic #fsparis #paques #easter
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