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週一不blue~
看到一個可愛的遊戲，大家來一起玩玩澡堂的配對遊戲笑一下吧！將你的出生月份加上中文姓氏英譯第二個字母連在一起，就是你在精靈世界從事的工作。
歡迎留言分享你從事什麼工作喔！
週末了！來玩玩澡堂的配對遊戲笑一下吧！將你的出生月份加上中文姓氏英譯第二個字母連在一起，就是你在精靈世界從事的工作。歡迎留言分享你從事什麼工作喔！
Have a wonderful weekend~ 🤩
Salon du Chocolat 2018 / 年度甜點與巧克力盛事「巴黎巧克力大展」（中文請按「繼續閱讀」）
As what I've said in the previous post, it was such a busy weekend! I visited the Salon du Chocolat on Sunday with a couple of good friends, including Claire from Bonheur Bonne Heure Pâtisserie. What I find great about the Salon is that besides all the brands and participants, there are lots of pastry shows where talented chefs demonstrate their techniques and the audience also get the chance to taste their wonderful work. I attended the sessions of the chef Yann Brys (pâtisserie Tourbillon), Jérémy Del Val (Dalloyau), and Maxime Frédéric (Four Seasons Hotel George V). I also joined Claire's interview of chef Jérémy afterwards. Hopefully we visit Tourbillon and George V later this month so that I could tell you more about it.
This year at the Salon also witnessed the rising influence of the Japanese gastronomy. An “espace Japon” (Japan area) is created especially for Japanese pastry chefs and chocolatiers to demonstrate how they work with chocolate. We’ve watched Junichi Mistubori, a Japanese wagashi master, demonstrated how to make “nerikiri” (練り切り) wagashi and the chrysanthemum
scissor-cutting skills (はさみ菊).
Talking about Taiwan, this is the second year that we have Yu Chocolatier attending the Salon. They were so popular that all their chocolates in sachés were almost sold out on the second day. They’ve received lots of new customers as well as old ones who got to know them last year and loved them so much that they came back without hesitation. The chocolates made of Taiwan’s specialties such as black sesame oil and black peanuts impressed picky tasters and great chefs alike, including Chef Jérémy Del Val from Dalloyau. Unfortunately when the chef came to Yu’s booth once again near the end of the Salon he couldn’t get anything since everything was sold out early on.
I wish I could share with you more what I’ve seen on Sunday, for instance, the incredible chocolate show pieces and the Christmas cakes (bûches de noël) this year, but as I’ve been totally occupied, please make sure to follow me on Instagram (@applespoon) for more real-time photos and videos. I’ll try my best to share more news with you here when I have more time!
上週日與幾位好友前往巴黎的巧克力大展，很幸運地參與到了好幾場甜點大師們的甜點示範，包括MOF Yann Brys、DALLOYAU主廚Jérémy Del Val、與Four Seasons Hotel George V Paris的主廚 Maxime Frederic。在台後與幾位主廚都打了招呼，接下來本月預計會與Bonheur Bonne Heure Pâtisserie by Claire L. 的主廚Claire一起去參訪這幾位主廚的店與餐廳。
另外當然不能忘記我們的Yu Chocolatier 畬室 法式巧克力甜點創作，今年第二年來到巴黎巧克力展，空前受到歡迎，袋裝巧克力第二天就幾乎賣光、更有不少去年的顧客回訪。我幸運地搶下最後一盒巧克力禮盒！
今年日本甜點師與巧克力品牌的勢力愈加龐大，巴黎巧克力展特別為他們開闢了一個日本專區「espace Japon」，我們也在此欣賞到了和菓子大師三堀 純一 junichi mitsubori的現場剪菊與練切示範。
最近實在忙得焦頭爛額，還有很多照片與影音來不及與大家分享（例如世界巧克力大師比賽與今年巴黎的聖誕節蛋糕），更別提要整理並寫成文字。要請大家暫時多加注意我的Instagram @applespoon，上面會有最新、最快的分享與各種直播！我還有很多新消息想和大家upate！
👉🏻👉🏻🍰 https://www.instagram.com/applespoon
#yingspastryguide #yingc #paris #salonduchocolat
[Taipei pastry shop / 台北甜點店] Bonheur Bonne Heure Pâtisserie by Claire L. x WUTZ（中文請按「繼續閱讀」）
Didn't I tell you that the pastry shop landscape in Taipei is almost as wonderful as in Paris? ;-) Claire, a good friend of mine as well as a talented pastry chef, is now having a pop-up pastry shop at WUTZ, Taipei. Many of you must have tasted her pastries when she was still in Banqiao and wonder what she's doing next after Bonheur Bonne Heure Pâtisserie has closed its doors. Don't worry, Claire and her pastries are waiting for you at WUTZ for another 3 months. If you still haven't had a clue for your weekend, then this is where you should go.
Bonheur Bonne Heure Pâtisserie by Claire L. x WUTZ
Address: No. 176, Bade Road Sec. 2, 104 Taipei
Metro: Zhong Xiao-Xin Sheng (exit 4) / Zhong Xiao-Fu Xing (exit 2)
Bus: Line 40/52/203/205/257/276 Jin-An Park
Drive: Jin-An Park parking
Telephone: +886 (0)2-2776-0030
🍰 More on Bonheure Bonne Heure Pâtisserie: https://goo.gl/jxR5jC
有哪家甜點店能讓我剛下飛機、還沒調好時差就立刻趕去的呢？好友Claire的甜點就有這種魔力！在板橋的Bonheur, Bonne Heure甜點店五月底結束營業後，Claire六月到八月在忠孝新生站的WUTZ駐點、快閃三個月。她的甜點一如往常甜美細緻，不僅有適合夏天的新品項，也有許多之前的產品經過再次調整，整體味道比以往更平衡成熟。週末還不知道該去哪裡吃甜點的朋友們，別忘了來這裡試試！
另外也要再次提醒大家，Claire在板橋的甜點店已經結束營業，如果是我的新書的讀者，記得在書上（p. 241）註記，別撲空囉！完整的書內資訊更新與補充請見這裡：https://goo.gl/kxCBms
Bonheur Bonne Heure Pâtisserie by Claire L. x WUTZ
地址：104台北市八德路二段176號
捷運：忠孝新生站4號出口 / 忠孝復興站2號出口，步行10分鐘
公車：40/52/203/205/257/276 進安公園站，徒步1分鐘
開車：進安公園停車場（小客車150輛）
甜點預約專線：(02) 2776-0030
🍰 看更多關於Bonheure Bonne Heure甜點店介紹：https://goo.gl/jxR5jC
#yingspastryguide #taipei #bonheurbonneheure
