關於 patisserie school ，我們在網路上蒐集到這些相關的討論、資訊與評價

🇫🇷 🇯🇵 I am a huge fan of Michel Galloyer's "Le Grenier à Pain", and if I am in Paris I always visit their Montmartre store... The Tokyo Grenier a Pain isn't that well known for some reason, even though Michel is a key member teacher of the Pastry School of Japan in Tokyo as well. Also a teacher at France’s Ecole Nationale Superieure de Patisserie, a member of the Relais Dessert International Association and a full member of the Academie Culinaire de France. Awarded the Palmes Academiques, France’s highest academic honour, a Rabelais d’Or and a Mercure d’Or.
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The Paris shops have won No. 1 Baguette 🥖 in 2010 & 2015 from memory, which, I have had before a few times. However I love their Croissant 🥐 and Lemon Tart much more. Surprisingly the Paris and Tokyo versions taste different to me. Both are Top notch, the Tokyo ones are as addictive as it gets, flaky on every layer, technically so correct. The Paris ones however, carry that distinctive 'Crystalline' breaking layering when u bite into one. For Tokyo side, I would give it a 9/10, for Paris a 9.5/10. But it's up against very good competition
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*I haven't tried the stores in Beijing and Sichuan

@ Le Grenier à Pain

6h Demo day today in Belle-Vie school Changsha for Les vergers Boiron!
@les_vergers_boiron
#bellevieschool #belleviechangsha #changsha #bellevie #lesvergersboiron #boiron #pureesboiron #demo #demoinchina #chefpatissier #julienperrinet #grandhyatttaipei #chefpatissier #chefjulienperrinet #pastrychef #patisserie #chefpatissier #somanystudents #cabrasse #lvb #demoweek with @gaoanais and @elodie_lvb

Don't know what took me so long to share this with you guys - I AM A PATISSERIE STUDENT AT LE CORDON BLEU!!! 我-係-藍-帶-學-生! (我係咪發緊夢？！)

LCB is my dream school. Ever since the second year of uni, I would go on their website to check course schedules and application forms every now and then (somehow made me feel closer to my dream😂).

The opportunity to attend this school came to me at a time least expected, I was quite lost and doubtful of myself, but again, magical things do happen when you hang in there just a little bit... little.... bit... more...💪🏼 #dontgiveup #dream #dreamcometrue #lecordonbleu #tokyo #pâtisserie #patisserieintraining #東京 #ルコルドンブルー #洋菓子

#EATDRINK EP.03 | The Path of Taiwanese Chefs

“Chiu-Loo Cuisine literally means Hand-Path Cuisine in Taiwanese. So Hand-Path can be wide, every chef has his own Chui-Loo Cuisine.”

Chef Hank Liao comes from Taiwan culinary School. Cooking bando, Stir-fried. French, Japanese, Patisserie… all kinds of cuisine on his path to a chef. Now, becoming a chef, his flavor not only represents one cuisine but all. His Chiu-Loo Cuisine reflects his journey of cooking, his indelible passion and his path of redemption. Hand-Path of Chef Hank, just like a lot of Taiwanese chefs, requires a pair of hard-tempered hands to take on all kinds of challenges.

The Hand-path of Taiwanese chefs is tough. Most people see the tall hats on chefs instead of the challenges and endless working hours. Lots give up under the low wage and economic depression. The hand-path of Taiwanese chefs has a long way to go

#冰棒蛋糕
英文：#popsiclecake

第一次上烹飪課，就選擇冰棒蛋糕啦！
因為這實在是太可愛啦❤️
整個就是超適合在IG上打卡的啊😆（誤）
我想冰棒蛋糕還沒有蔚為風潮
但是在法國，約莫三年前也是流行過一段時間
但是台灣人還沒跟上這股熱潮
內餡是使用伯爵蛋糕，才不是真的會融化的冰淇淋啦！

目前我只有查到在天母的這家
Chan'to Patisserie 香豆歐法手作甜點
有開冰棒蛋糕的課程
可能因為知道的人還不多
學生只有我們三個，小班教學還挺不錯的
一次上課三個小時
這裡算是複合式的，旁邊還有美睫、Spa之類的
除了冰棒蛋糕課以外還有杯子蛋糕的課程

做冰棒的時候真的是很緊張
超怕自己手殘
整個就是用亂撒的XD
然後總是覺得老師、其他同學做的比較好看
自己都做的好醜🙄
沒關係，反正大家的擺在一起就很好看XD

#冰棒蛋糕是蛋糕不是冰棒

店家：Chan'to Patisserie 香豆歐法手作甜點
地址：台北市中山北路六段160號1樓
網址：http://www.chantopatisserie.com.tw/
電話：02 2836 1309

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