[甜點新聞 / News] FAUCHON #130年全球知名品牌不敵連續打擊,#向法院申請破產 / Fauchon files for bankruptcy in Paris (English below)
最近最震驚的消息,剛剛聽到時實在不曉得該說什麼好。
創立於 1886 年的高級食品店 Fauchon,幾乎是「巴黎印象」、「法國精神」的代表,並培養出無數當代大師,包括
Pierre Hermé Paris、 Cedric Grolet、 Christophe Michalak、 Christophe Adam( L' Eclair de Génie) 等人,但百年老店不敵連續打擊,在 6 月 23 日宣佈向法院申請破產。
自 2015 年的巴黎恐攻之後,老店的生意便受到嚴重影響,再加上 2018 年開始的黃背心運動(Gilets Jaunes)與今年的新冠疫情,今年六月的營收相較去年同期下跌 80%。與此同時,Fauchon 在巴黎瑪德蓮廣場的兩家直營店每年店租仍然要價 €250萬(但這兩家店的營收只佔了整個集團的 10%),房東拒絕降價、政府也拒絕貸款,最後不得不向法院申請破產、進入重整程序。除了 B2C 的店家外,其實 Fauchon 還有一個同樣知名的「Réception」部門,專門負責外燴、筵席、訂製高級餐點,該部門也早在今年一月就已向法院申請破產接管程序。
Fauchon 是全球知名的法國企業,在全球共有 73 個銷售點,其中只有巴黎的兩家是直營店,其他則是加盟店,日本就有 30 家、韓國有 3 家、歐洲有 6 家。
不過 Fauchon 在 2018 年秋季進軍高級旅館業,在瑪德蓮廣場開設了一家五星級飯店,此次集團財務重整不包括飯店品牌,且飯店品牌預計今年年底還要在日本京都設點、未來十年內將會拓展至全球,特別是美國。
*****
Impacted by a series of crisis, Fauchon, the globally renowned French caterer filed for bankruptcy in Paris.
Founded in 1886, Fauchon is almost an equivalent to the "French chic" and "fine épicerie". Numerous influential pastry chefs were trained in their kitchen, such as Pierre Hermé, Cédric Grolet, Christophe Michalak, and Christophe Adam (founder of L'Éclair de Génie, to name a few. But starting in late 2015, the terrorist attacks, the Gilets Jaunes pension reform movement in 2018, followed by the COVID-19 pandemic this year, the 130-year enterprise finds it suffocated by a series of crisis. The rent for its two flagship stores on Place Madeleine costs 2.5 millon euros per year but the two stores only generate 10% of its total sales. While the landlords refused to cancel the rent and the objective to obtain the state-guaranteed loan failed, the operating costs of the two stores have become unsustainable.
Fauchon's "Réception" subsidiary that's in charge of catering businesses and takes customized orders for companies, celebrities, etc. has already applied for receivership proceedings in January this year. The company will be put to restructure. This mainly concerns the two boutiques on the Place de la Madeleine but not its 73 franchises worldwide. The Fauchon hotel line will also be excluded and it continues to expand overseas, particularly in the US, in the following 10 years. The next Fauchon hotel is aimed to be open by the end of 2020 in Kyoto, Japan.
#yingspastryguide #yingc #paris #fauchon #疫情之下的法國餐飲業
fauchon place de la madeleine 在 Ying C. 一匙甜點舀巴黎 Facebook 的精選貼文
[Books / 書訊] Yann Brys 與 François Perret 主廚出版新書、 Fou de Pâtisserie 食譜書將出中文版 / Chef Yann Brys and François Perret publish their first books, Fou de Pâtisserie book launch traditional Chinese version soon (for English, please click “see more”)
我想法國主廚們跟書商完全沒有要讓消費者喘口氣的意思,11 月好書連發,最近輪到陀飛輪(tourbillon)創始人、擁有法國最佳工藝職人(MOF)頭銜的 Yann Brys 主廚和巴黎麗池酒店 Ritz Paris 的主廚 François Perret 出新書;甜點雜誌 Fou de Pâtisserie 去年出版的同名食譜書也確認即將推出中文版。
Yann Brys 主廚過去的資歷顯赫,他師承 MOF Philippe Urraca、在 FAUCHON 時在有「甜點小王子」之稱的主廚 Sébastien Gaudard Pâtissier 底下工作,接著經歷巴黎數個豪華酒店,包括宮殿級酒店(palace)的 Hotel Le Bristol Paris,然後前往 DALLOYAU。他在 2009 年發展了現在聞名世界的「陀飛輪」擠花手法,2011 年通過一系列的嚴格比賽與鑑定、獲得法國最佳工藝職人的頭銜,並在同年被任命為 Dalloyau 的創意總監。Yann Brys 主廚在這本即將在 11/27 上市的書中分享了以陀飛輪手法裝飾的多種蛋糕、還有其他或經典或創新的精彩作品。
現任 Ritz 酒店甜點主廚的 François Perret 的經歷也不遑多讓,他幾乎在巴黎所有宮殿級酒店都工作過,一開始在 Le Meurice、接著在 Four Seasons Hotel George V Paris,然後在 Hotel Lancaster Paris 擔任甜點主廚。2010 年他協助巴黎香格里拉飯店 Shangri-La Hotel, Paris 開幕,並很快幫後者的 L’Abeille 餐廳取得米其林二星。接著他加入 Ritz,這個歷經四年整修的巴黎傳奇宮殿級酒店在他與主廚 Nicolas Sale Officiel 的協力合作下,一年之後便分別為酒店內的兩個餐廳取得米其林二星(La Table d'Espadon)與一星(Les Jardins d'Espadon),他和 Nicolas Sale 也分別奪下 2017 年由《Le Chef》雜誌頒發的年度甜點主廚與年度主廚獎項。上月 François Perret 主廚再獲肯定,被 Les Grandes Tables du Monde 協會選為「meilluer pâtissier de restaurant du monde」(「全球最佳餐廳甜點主廚」)。如同書名「Instants sucrés au Ritz Paris」指明的,本書是以「Rtiz 的甜點時光」規劃,從早餐、午餐、下午茶、晚餐等都有相應的作品。François 主廚的的知名創作如瑪德蓮蛋糕、蜂蜜等都收錄其中。另外有一個好消息要跟台灣讀者分享,本書的繁體中文版已經被 大境文化&出版菊文化(生活美食地圖) 簽下,大家再稍等一下就能看到囉!
最後則是甜點雜誌 Fou de Pâtisserie 去年十月出版的同名食譜書,近日剛剛發表了德文版,同時也宣布簡體和繁體中文版即將推出。這是一本想要認識法式甜點經典、同時一覽法國主廚們各種精彩重新詮釋版本的讀者們必定要收藏的作品。書中精選了 17 種最經典的法式甜點,如 Baba 巴巴、Opéra 歌劇院蛋糕、Saint-Honoré 聖多諾黑泡芙、Tarte au citron 檸檬塔等,每個主題前先解釋該甜點的起源、並以詳細的步驟圖介紹一個最具代表性的作品,接著介紹該甜點的重要組成元素、然後呈現四五個不同的變化版本(全部由知名主廚提供),最後提供一個能夠使用市售商品與簡便方法,在家快速重現經典的食譜。能夠一次飽覽當代最知名的40 位甜點主廚們的作品、領略法式甜點不斷推陳出新的活力,大概也只有 Fou de Pâtisserie 可以辦到。
以下就請大家點開照片、也開始存錢準備囉😆👇🏻
🔖 延伸閱讀:
甜點食譜書推薦與介紹:#yingsbookreviews
法式甜點經典重生、歷久彌新的秘訣——「重新詮釋」:https://tinyurl.com/y5xenfqz
如何鑑賞 François Perret 主廚的瑪德蓮蛋糕?https://tinyurl.com/y54dacbu
巴黎麗池酒店下午茶體驗:https://tinyurl.com/v4hqj5g
深度專訪 Fou de Pâtisserie 創辦人與總編輯 Julie Mathieu:https://tinyurl.com/vss89b3
*****
This November is marked by beautiful pastry recipe books. If you still remember that we’ve talked about the books of the chef Yann Couvreur, Angelo Musa, and Michelin Guide, now there’re some more! The MOF chef Yann Brys and François Perret, head pastry chef of Ritz Paris are publishing their books this week as well. Moreover, Fou de Pâtisserie has just announced that their great recipe book is going to have its traditional and simplified Chinese versions soon.
Even if you don’t know the chef Yann Brys, you must recognise his world-renowned gesture “tourbillon” still, a technique to pipe cream on a turntable to create a whirl effect. He learnt a wide range of skills from another MOF chef Philippe Urraca, and then worked with Sébastien Gaudard, the “petit prince de la pâtisserie” when he was at Fauchon. He then went through several luxury hotels such as Concorde Lafayette (current Hyatt Regency Paris Étoile) and Hotel Bristol Paris. After that he joined Dalloyau and was named the Creative Director in 2011. He passed through a series of competitions and got his MOF title the same year. In this book “Tourbillon”, the chef shares with us lots of beautiful cakes employing the technique and his other creations as well as the know-how as a Meilleur Ouvrier de France.
Having worked at most of the Parisian palace hotels, François Perret, current chef pâtissier of Ritz Paris also boasts impressive experiences at Le Meurice, George V before he was appointed as the head pastry chef at Hotel Lancaster Paris. He joined Shangri-La Paris in 2010, assisting its opening and contributing to the Michelin two stars gained in two years for L’Abeille, the fine-dining restaurant at the hotel. He then joined Ritz and has been collaborating with the chef Nicolas Sale ever since. The legendary hotel situated on Place Vendôme reopened in 2016 after 4 years of renovation, but the duo has gained the hotel 3 Michelin stars in total in just a year - La Table d’Espadon got two stars and Les Jardin d’Espadon got 1 star in 2017. The both were further awarded as “Pastry chef of the year” and “Chef of the year” by the magazine “Le Chef” in the same year. François was elected as “Best restaurant pastry chef of the world 2019” last month by Grandes Tables du Monde. The book “Instant sucrés au Ritz Paris” presents those sweet moments offered by the hotel, starting from breakfast, wonderful pastries and desserts served in lunch time, tea time, and on dinner tables are all included. The chef’s signature desserts like the entremets Madeleine, Miel, Île flottante are also covered. Good news is that both the English and traditional Chinese version of the book are on their way. English and Chinese-speaking readers will only need to be patient for little while to learn more about the sweet universe of the chef.
Last but not least, the Fou de Pâtisserie book published last October is now having its German version. The traditional and simplified Chinese versions will be available soon, too. Collaborating with 40 great French pastry chefs, this book offers pastry passionates a wonderful opportunity to learn about those great French classics as well as their creative variations. 17 classic like baba au rhum, Opera, Saint-Honoré cakes, etc are presented. Their origins and legends are well explained, followed by a signature recipe illustrated step-by-step and presented by one famous chef, followed by four to five variations with real recipes provided by influential chefs. Then finally an express version using existing products sold in shops or supermarkets is featured. This is a fantastic book to glance through some of the best creations of our time and to learn the spirit of creation.
Click on the following photos to have a closer look!
🔖 You might also be interested:
More book reviews: #yingsbookreviews
Revisiting classics, the fountain-of-youth secret of French pastries: https://tinyurl.com/y5xenfqz
How to appreciate French pastries (with an example of the “Madeleine” of the chef François Perret): https://tinyurl.com/y54dacbu
Tea time at Ritz Paris: https://tinyurl.com/v4hqj5g
Interview with Julie Mathieu, founder and editor in chief of Fou de Pâtisserie: https://tinyurl.com/vss89b3
#yingc #françoisperret #yannbrys #foudepâtisserie
fauchon place de la madeleine 在 Litchi’s Family在法國。小愛和媽媽 Facebook 的最佳解答
Salut ! #我係荔枝👋🏻
【 L'éclair Week閃電泡芙週 】
甜品控注意喔😉!閃電泡芙週要開始了!!
今年是第十屆,為慶祝十週年,
法國Fauchon特別推出限定款禮盒,
❤️ COFFRET 10 ÉCLAIRS ❤️,內容如下 :
Éclair Chocolat (朱古力)
Éclair 130 ans (130年)
Éclair Caramel Beurre salé (鹹奶油焦糖)
Éclair Rainbow (開心果紅莓奶油)
Éclair Bleu Blanc Rouge (藍白紅 : 雲利拿士多啤梨)
Éclair Fraise (士多啤梨)
Éclair Saint-Honoré (奶油杏仁榛子果仁)
Éclair Paris-Brest (奶油焦糖)
Éclair Joconde (杏仁奶油朱古力味,配黑朱古力片)
Éclair Hokusai (半鹽雲利拿奶油味,配白朱古力裝飾)
參考售價 :
十週年限定款禮盒 65€
甜味閃電泡芙 7€
鹽味閃電泡芙 8€
由9月14日至23日於Fauchon La Madeleine店及官網有售😊
地址 : 26 Place de la Madeleine, 75008 Paris
官網 : https://www.fauchon.com/fr/eclair-week/
FAUCHON
#Léclair #EclairWeek2017 #Fauchon #mmelitchi #Paris #HongKong
#巴黎 #異國人妻 #法國 #香港人在法國 #法國生活趣事
• • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • •
FOLLOW
F B → https://www.facebook.com/mmelitchi75
I N S T A G R A M → http://www.instagram.com/mmelitchi75
U B L O G → http://blog.ulifestyle.com.hk/blogger/mmelitchi75/
• • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • •
CONTACT
F B → Inbox
E M A I L → mmelitchi75@gmail.com
• • • Hong Kong et France • • •
BISOUS ♡