#水果 #水果expression
這篇文章除了教大家水果的單字和發音,也有水果相關的表達語expression,趕快來看看文章吧!
美美的圖片和貼心的發音等著你❤️
https://french-nautilus.com/blog/vocabulaire/fruit/
👉La cerise sur le gâteau 蛋糕上的櫻桃 = 完美結束的小細節、額外的好處
表達語意思解釋:這句翻譯自英文的短語「cherry on the cake」,表示蛋糕最後加上漂亮的紅櫻桃,讓糕點看起來更加美味誘人。
👉Être jaune comme un citron/coing (familier) 像檸檬/榅桲一樣黃 = 生病的徵兆(法文俗語)
表達語意思解釋:20世紀初開始有的表達語,使用兩個亮黃的水果(檸檬和榅桲)來表達面色發黃。以中醫的角度來看,臉黃代表氣血脾胃差:若脾胃消化欠佳,影響氣血精華營養身體,讓臉色暗沉無光澤,或異常顯著的黃色。
👉Presser quelqu’un comme un citron 像是擠檸檬般擠壓某人 = 壓榨某人
表達語意思解釋:非常形象化的用語,我們用盡力氣擠出檸檬最好的汁液,轉手便將其丟棄。
👉ramener sa fraise (familier) 帶某人的草莓 = 來(法文俗語)
表達語意思解釋:ramener有帶…來的意思。在比較粗俗的法文用法,草莓有頭、臉的意思。
👉Avoir la pêche (familier) 有桃子 = 有活力(法文俗語)
表達語意思解釋:有一種解釋說桃子來自華人世界的用法,桃子象徵長壽、健康、好運。另一種解釋說這個用法來自拳擊,象徵有力量。
👉Couper la poire en deux 將梨子一切為二 = 妥協
表達語意思解釋:從1880年代出現在文學作品中的表達語,表示我們平分梨子,公平分給兩個人。
👉être haut comme trois pommes 像3個蘋果一樣高 = 個子小
表達語意思解釋:把三個蘋果堆起來,高度並沒有很高!通常用來指小孩子個子小。
👉Tomber dans les pommes 掉進蘋果堆裡 = 昏倒
表達語意思解釋:源自1889年的表達語,來自「se pâmer v. 昏倒」,發音相似,演變為使用「pomme蘋果」表達。也有人認為來自法國最具風情的小說家喬治.桑(Georges Sand)的文學作品Lettres à Mme M. Dupin。
👉Faire quelque chose pour des prunes 做什麼事為了李子 = 白白做某事
表達語意思解釋:16世紀就有的表達語,李子代表沒有價值的東西。在十字軍東征的時候,輸的一方帶著美味的李子給他們的君主以彌補他們的戰敗
french poire 在 Ying C. 一匙甜點舀巴黎 Facebook 的最讚貼文
[Paris pastries / 巴黎甜點] 巴黎半島酒店 2019 年聖誕節蛋糕與下午茶甜點 / Christmas tea time & 2019 Yule log creation of Dominique Costa (The Peninsula Paris - Official ) (for English, click "see more")
週二受邀至巴黎半島酒店品嚐 Dominique Costa 主廚創作的聖誕節蛋糕以及聖誕節下午茶甜點。Dominique 主廚的「Vigne Enchantée」(「魔幻葡萄藤」)聖誕節蛋糕,我之前已經在巴黎巧克力大展時看到、也已分享給大家,當時一直很好奇味道,沒想到最後很幸運地在年末親自品嚐到了。
「魔幻葡萄藤」以歐洲聖誕節必備的熱飲「熱紅酒」(vin chaud / mulled wine)為主題,外觀分成兩部分,上方是巧克力與榛果帕林內做的葡萄藤、下方則是葡萄酒盒造型的法式慕斯蛋糕(entremets),主要結構包括香料蛋糕(pain d’épice)、熱紅酒煮西洋梨(poire au vin chaud)、香草輕奶餡(crémeux vanille)與焦糖杏仁酥脆層(croustillant amande caramélisé)等。最令人感到驚奇的,其實是 Dominique 主廚在創作時為一般消費者設想的貼心,從外觀看來像是很堅硬的巧克力雕塑,其實不管是慕斯蛋糕還是巧克力榛果帕林內葡萄藤都很容易切開,在自家聖誕節餐桌上也可以毫無困難地和大家分享。味道則是超乎想像的輕柔,一點都沒有酒精味,熱紅酒的香氣、西洋梨的圓潤和香料蛋糕帶來的聖誕節氣息交織在一起,能夠為聖誕大餐劃下完美的句點。
Dominique 主廚為半島酒店設計的聖誕節下午茶甜點,則圍繞著秋冬常見的食材與風為主題,如栗子、榛果、巧克力等,熱紅酒與西洋梨的搭配也再次以「迷你巴巴」出場,另外還有熱帶水果搭配米布丁、櫻桃搭配優格的組合。當天幾乎每一樣甜點都非常清爽、完全不膩口,能夠把幾乎所有甜點都有餘力地品嚐一遍,真的很令人開心。
巴黎半島酒店今年並與法國代表汽車品牌 Citroën(雪鐵龍)合作,在酒店大廳做了大型的古董車佈置、聖誕樹上也掛了迷你雪鐵龍的裝飾,仔細尋寶會有驚喜。酒店除了有小型的聖誕市集外,也另外開了一個聖誕節的快閃甜點店,可以外帶 Dominique Costa 主廚的作品。更多當天的影音請看我的 Instagram 精選動態「Palaces & Hotels」:https://tinyurl.com/yx4avmku(最前面是今年新開幕的 Hôtel du Louvre 凱悅羅浮宮酒店,也可以一併欣賞)。
點照片看更多!👉🏻👉🏻
🔖 延伸閱讀:
2019 年巴黎聖誕節蛋糕創作:https://tinyurl.com/r9j6jnf
好吃又好玩的聖誕節日曆:https://tinyurl.com/serwgfz
Jimmy Mornet 主廚的 2019 年聖誕節蛋糕與下午茶甜點創作:https://tinyurl.com/yx2zloos
*****
I got invited to taste the 2019 Yule log creation and Christmas tea time pastries of the chef Dominique Costa at The Peninsula Paris the other day. While I was already very interested in the “Vigne Enchantée” (“Enchanted Vine”) yule log since its exhibition earlier at Salon du Chocolat, I felt really lucky to be able to taste it finally at the hotel.
Inspired by the indispensable “vin chaud” (French mulled wine) during the festive season, “Vigne Enchantée” composes of a chocolate sculpture of a grape vine and a mousse cake shaped like a wooden wine box. Consistuting by a crispy layer of caramelised almonds, a gingerbread (pain d’épice), mulled wine poached pears pears, vanilla crémeux, and coated by a thin layer of Dulcey chocolate, the cake is extremely easy to be cut and sliced. The chef has apparently taken into consideration that it’s something to be shared on the Christmas dinner table, so he has put extra efforts in it. Flavour-wise, it is slightly spiced by the ginger bread and full of the sweetness of mulled wine and pears. Amazingly light, it is for sure a true delight to the Christmas dinner.
Patries offered at the Christmas tea time surround popular ingredients of the season, such as chestnuts, nuts, and chocolate. The "mulled wine & pears” combination is highlighted once again and transformed into a mini baba. Other pastries like rice pudding mini tarts and cherry yogurt mousse cakes are very lovely as well. Most of them are very light and refreshing which is a good news for those who would like to have a bite on everything.
This year the Peninsula Paris is collaborating with Citroën for the Christmas celebrations. Displays such as a vintage Citroën, part of the hotel collections, and huge Christmas trees decorated by mini Citroëns are installed at the hotel hall lobby. A mini Christmas market and a pop-up pastry shop are also available to all guests. More photos and videos of my visit can be be found in my Instagram highlights “Palaces & Hotels”: https://tinyurl.com/yx4avmku
Click on the photos to find out more 👉🏻👉🏻
🔖 You might also be interested:
2019 Yule log creations: https://tinyurl.com/r9j6jnf
2019 Advent calendars: https://tinyurl.com/serwgfz
Yule log and Christmas tea time by Jimmy Mornet (Park Hyatt Paris-Vendôme): https://tinyurl.com/yx2zloos
#yingspastryguide #paris #dominiquecosta #thepeninsulaparis #bûchedenoël #buchedenoel
french poire 在 Ying C. 一匙甜點舀巴黎 Facebook 的精選貼文
[Paris pastry shop / 巴黎甜點店] Maison Plume • Pâtisserie (For English, please click "see more")
還記得幾個禮拜以前我們討論過「#為什麼法式甜點需要鑑賞」嗎?那時候我曾經提到希望「#甜或不甜」不會再是評判一個甜點是否好吃的主要標準,畢竟法式甜點能夠品味的部分太多,從作品本身的製作細節、風味搭配,到主廚理念、創意、過往創作,甚至整個淵遠流長的歷史發展,都可以是欣賞的重點。不過,那之後我仍然收到不少回應,希望我能分享「#最不甜」的甜點...正好我前陣子去了一家以「無添加糖、無麩質、有機」為號召的甜點店,可以和大家介紹一下。
「有機」、「無麩質」等都是近幾年巴黎飲食界最流行的關鍵詞,不過甜點店要做到「無添加糖」還是比較前衛,Maison Plume 是其中一家。所謂「無添加糖」(sans sucre ajouté)意思是指「不在食材原有的甜味額外加入人工製糖」,所以利用食材本身的甜味、本來就有糖分的水果、果汁等等都是可以接受的。有些號稱「無糖」的店家會使用蜂蜜或是龍舌蘭糖漿等來代替砂糖,但位於巴黎的瑪黑區 Maison Plume 卻在女主廚 Tara Pidoux 的堅持下一概不使用。
這家以淡紫色為主要視覺的甜點店風格雅致,以「plume」(羽毛)為名,更暗示了作品輕盈無負擔的特色。店中所有的甜點從慕斯蛋糕、塔、泡芙、沙布列餅乾等,都使用橢圓形的模具,以符合「羽毛」的整體形狀。當天我和朋友們總共選了三樣甜點:開心果泡芙(Chou Pistache)、香草核桃塔(Plume Vanille-Pécan)、西洋梨杏仁塔(Plume Poire-Amandine),外觀呈現非常細緻美麗,也吃得出選材的用心。最妙的是我的德國朋友在吃了幾口之後,竟然說出所有台灣人都會說的一句話:「嗯,好吃!而且不會太甜!」不過我是覺得有加入西洋梨的那一款因為有水果天然的芳香和甜度,整體比較平衡,我自己點的那一個香草核桃塔因為沒有糖,所以底下的沙布列不夠濕潤、較為乾燥鬆碎,堅果的香氣如果能有多一點糖襯托,會更為明顯。
「減糖」議題在法國一直有不少討論,但我個人認為,如果是品嚐甜點,有糖是應該的。甜味是愉悅感非常重要的來源、人類為什麼發展出吃甜點的文化正是奠基於此。適宜的甜度能夠更好地發揮許多食材的特色,風味會比完全不加糖來得更為豐富,更不用提許多甜點元素如蛋白霜等,沒有足夠的糖量根本無法成功製作。只不過把握甜度是專業,還需要考慮到各地的消費者口味、主廚本人的主觀意見等,也是一門藝術。不過許多人因為健康的需求,確實需要控制糖量攝取,完全不加糖的甜點應該造福了不少顧客。
接下來就請大家點開照片欣賞;追求「不甜」的台灣消費者們,也別忘了把這家店記起來喔!
🔖 延伸閱讀:
為什麼法式甜點需要鑑賞:https://tinyurl.com/y54dacbu
手把手教你如何鑑賞檸檬塔:https://tinyurl.com/y3ht8tt2
甜點作為藝術品:https://tinyurl.com/t62yj2r
*****
Still remember that we’ve discussed “why tasting is needed when having French pastries” several weeks ago? I mentioned that I hope one day “sweet or not” will no longer be a major criteria to judge whether a pastry / dessert is good not for certain people since there’re so many parameters and details to appreciate, such as the visual presentation, match of flavours, the philosophy and creativeness of the chefs, as well as the long history of the development of French pastries as a whole. But I still got lots of feedbacks asking me to recommend where to find the “least sweet” pastries and desserts in Paris. I happened to visit a pastry shop making organic pastries free of sugar and gluten a while ago, so here you are!
“Bio” (organic), “sans gluten” (gluten-free), etc. are some keywords that you can’t miss when you talk about the food scene in Paris in recent years. But it is still quite edgy for a pastry shop to offer pastries free of sugar. Maison Plume is one of the very few of them. “Sugar free” actually means “no sugar added”. Using the natural sweetness of the ingredients, fruits, and juices are a common strategy. Some people might use honey or agave syrup as an alternative sweetener, but at Maison Plume, the female chef Tara Pidoux takes none of them.
Named after “plume” (“feather” in French), Tara makes pastries that are as light as feather. Almost everything is in feather shape, including mouse cakes, tarts, choux pastry, and sablé biscuits, etc. The day when I visited, my friends and I picked the Chou Pistache, Plume Vanille-Pécan, and Plume Poire-Amandine. All of them are very delicate in their presentations and are made with quality ingredients that you could really taste. One interesting thing is, after the first several bites, my German friends announced, “Hmmm, they’re really delicious! Not so sweet!”, just as what we hear all the time in Taiwan. But for me, I actually preferred the Poire-Amandine that is sweet enough, thanks to the pears, to add some depth and layers to the overall taste. The sablé base of the “Plume Vanille-Pécan” that I had was crumbly but a bit dry. The nutty flavour of the pastry could actually be more pronounced if there was a little more sweetness.
Sugar reduction has been a topic of debate, even in France. But I personally think sugar is necessary since we’re talking about desserts and pastries. Sweetness is strongly linked to pleasure, which lays the foundation of the development of pastries and desserts. Proper sweetness could actually bring out the best of many ingredients that might taste plain when sugar is absent, not to mention the fact that sugar is an essential factor to succeed many pastry components, such as meringue. Nevertheless, sugar level control is an art that the taste of customers and opinions and beliefs of pâtissiers have to be taken into consideration as well. Given the rising health concern, the emergence of no sugar pastries and desserts is indeed a wonderful news for many.
Click on the photos and get to know more about the shop and the pastries. Don’t forget to note it down if you’re also opt for low- or no-sugar pastries!
🔖 You might also be interested:
Why "tasting" is needed when we enjoy French pastries: https://tinyurl.com/y54dacbu
How to taste a lemon tart: https://tinyurl.com/y3ht8tt2
Pastries and desserts as artworks: https://tinyurl.com/t62yj2r
#yingspastryguide #paris #maisonplumepatisserie #yingc