關於 fsparis ，我們在網路上蒐集到這些相關的討論、資訊與評價

[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

[Paris pastry news / 巴黎甜點新聞] Christmas pop-up Maxime Frederic x Four Seasons Hotel George V Paris / Maxime Frédéric x 巴黎喬治五世四季酒店聖誕節快閃甜點店（中文請按「繼續閱讀」）

Just visited Maxime’s wonderful Christmas pop-up store at Four Seasons Hotel George V Paris this morning and was very lucky to bump into him right in front of the boutique. Would write a full wrap-up soon for the visit. Before that, do check my Instagram stories (@applespoon) for more photos and videos!

今早與好友一起去拜訪巴黎喬治五世四季酒店為甜點主廚Maxime開設的快閃甜點店，整個酒店大廳與甜點店都充滿了濃濃的節慶氣氛。我們還在甜點店門口遇到剛剛離開labo、準備和整個team一起去吃brunch的Maxime本人，為了讓我拍照，他還特別脫下外套和圍巾，穿著廚服在門口擺好pose，真是太親切了！

店裡精選了幾樣Maxime為聖誕節製作的各種精緻麵包和巧克力，每一樣都令人驚艷。我會儘快與大家分享完整的照片與文字，在此之前可以先到Instagram @applespoon看更多即時影音！

#yingspastryguide #paris #yingc #maximefrederic #fsparis

四季酒店餐廳L’Orangerie的名菜：黑松露皇家野兔。這是一道傳奇名菜，據說是在羅亞爾河的皇家城堡發明的。將整隻獵來的野兔用紅酒香料浸泡一夜，鑲入鴨肝絞肉，鐵鍋悶燉至酥爛。湯汁再火燒收乾。此菜費時費工，江湖上不太常見，做得好的也不多。味道濃重，不是人人都會喜愛的。
Un plat légendaire de l’Orangerie du Four Seasons George V Paris: le Lièvre à la Royale. @alantaudon_a.t #sharemyfs @fsparis @fourseasons #fourseasons #fourseasonshotel #fourseasonsparis #fourseasonsgeorgev #hautecuisines #hautecuisine #lievrealaroyale #cuisinefrancaise @ Restaurant L'orangerie - Four Seasons Hotel George V, Paris