奧運還未落幕,竟然有奧運以外的新聞可以成功搶到香港人的眼球,腦細果然是腦細。
是的,林日曦辭職了。
唔識人,冇內情,我知道的,嗰個單眼佬都知,沒有秘聞分享。
但林日曦辭職其實是香港人的事,因為 100 毛不知不覺陪伴了我們渡過很多個艱難的時刻,本來要哭的日子都是因為有 100 毛這個奇怪的媒體才讓我們勉強笑得出來。
作為 100 毛站得最前的老闆,林日曦辭職的確有需要向公眾交代原因。
雖然沒有內情,但根據不同渠道的道聽途說,形容林生最多的相關字有兩個。
第一個係「癲」。留意番,唔係癲癲哋,係癲,癲癲哋同癲好大分別,佢係癲。
第二個係「跳」。典型藝術家的 inconsistency,因為諗頭多,下一個 idea 好快概過上一個,所以「跳」。
一個又癲又跳嘅人要辭職,作出多餘分析的「分析員」其實真係好多餘。
唯一值得研究下的,是八百萬賣晒自己股份畀陳強同阿 Bu。
講真,像我這種鍾意威但又不是太大財力的人,其實完全不會介意用兩千萬左右去買入 100 毛三成股份,更別說那些又要威又出得起錢的人了。
咁點解林生傻到用 33.33% 股份換八百萬咁少呢?最容易想像的原因,大概是他並不希望 100 毛落入外人手中吧,再加上陳強同阿 Bu 可能平時大洗,所以有需要嘅時候都淨係攞得幾球出嚟。
又癲又跳的人,在情義面前,還是挺有邏輯的。
至於那個重中之重的問題,100 毛冇咗林日曦得唔得㗎?
除非你真係好清楚 100 毛的內部運作,否則邊個可以有答案?
我自己覺得,100 毛唔係玩林日曦一個人,而係玩一個定位。
呢個定位叫做有 heart。
用有 heart 嘅人,做有 heart 嘅嘢。
好似今日我食大渣哥咁。
跑完山,叫早餐,打電話去大渣哥。
去到大渣哥,佢哋話收唔到我張單,我先發覺原來我之前㩒咗九龍灣個電話。
銅鑼灣分店嘅姐姐明知我打錯電話,仲非常誠懇同我講咗三次「唔好意思」,然後話「麻煩你等等我哋會盡快整」。喂屌,啲服務態度仲好過 Shangri-La。
算啦,泊低架車,坐低食。
份早餐嚟到,真係唔講得笑:平時啲茶餐廳早餐,最瀨嘢就係塊麵包,一係就太硬,一係就求其撻啲牛油上去;佢哋呢塊,金黃鬆軟,又暖又綿,係麵包之友最大嘅恩物—丹麥多士呀!
然後碗通粉嚟到,喂,唔係一般湯底咁簡單喎,濃郁可口,忍不住問姐姐,借問聲,呢個湯底係咩名堂呢?
她甜甜一笑,說:「心靈雞湯。」
懷念腦細是應該的,但就算沒有了他,100 毛依然是香港人的心靈雞湯。
shangri la意思 在 猛烈南瓜在飯桌 Facebook 的最佳貼文
昨天才談到,餐飲業正處於寒冬,高級酒店現時的處境非常嚴峻,入住率低至單位數,肺炎的威力,連爆房客少了很多,非常時期的距離,再不是0.01mm的短兵相接。
酒店餐廳少了客人,於是各出奇謀,想出不同優惠去吸客,今次到兩間香格里拉酒店了。
由即日起至今個月十六號,凡在官網購買酒店的現金券,最高可享有六折優惠。
究竟是甚麼意思?每張面額值$500的現金券,如果你買夠16張或以上,就可享有六折優惠,即是$300一張 X 16 ,等於$4800。
購買6-9張,可享 7 折優惠;10-15 張, 65 折。可用於酒店的官網預訂住宿,優閒設施,餐飲,本地人最經常接觸的當然是餐廳,打個比喻,當你去Petrus豪一餐,買定20張,$10000變$6000,係咪抵咗好多呢?
九龍香格里拉,優惠一樣,你想去Angelini食意大利菜?Tapas bar飲酒?(佢哋個HH係好抵的)定係去香宮食中菜?
而家疫情或許會令大家不敢出外,咁呀,遲啲先去囉,現金券有效期直至今年11月30日,如果今年內計劃去香格里拉食好啲,不妨買定啲現金券旁身。
想起今年年頭在Petrus的一餐午飯,Chef Uwe新官上任,期待會為這間走Fine dining路線的餐廳,帶來一番新景象。
港香現金券連結:https://www.buys.hk/island-shangri-la/html/voucher-2020-checkout-zh.html?fbclid=IwAR0AMpe-n8cF5c8aH5BRKo4IRDZYzDx62NUDZ3dlIcUv7j_W4J9yI-LILBI
九香現金券連結:https://www.ksleshop.com/voucher/html/voucher-2020-checkout-zh.html?fbclid=IwAR3Yj1xC4bRH7QWENyooYkQVoCjCe8MU-s72BStp3DJ1wgiKs8zgwGHtlI8
shangri la意思 在 Ying C. 一匙甜點舀巴黎 Facebook 的最讚貼文
[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