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

[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

[Pastry shop France / 法國甜點店] 果醬女王 Christine Ferber, Niedermorschwihr 的糖果屋 / Maison Ferber, a real-life Candy house in Niedermorschwihr (for English, please click “see more”)

這兩天在亞爾薩斯的童話小鎮 Colmar（宮崎駿卡通「霍爾的移動城堡」取景地），順道去了一趟果醬女王 Christine Ferber 的甜點店。

亞爾薩斯出了許多知名甜點人，例如 Pierre Hermé Paris（出生於Colmar）、Claire Heitzler（出生於 Niedermorschwihr）等，位於德法邊境的亞爾薩斯更是美食之鄉，還有許多特色甜點。而以亞爾薩斯當地豐富物產製作果醬、享譽世界的 Christine Ferber，就在Colmar 附近群山環繞的鄉間小鎮 Niedermorschwihr 經營由父親在 1959 年開立的甜點店 Maison Ferber。

Ferber 製作超過 200 種口味的果醬，一年在全球賣出超過 20 萬瓶，她的作品受到全世界消費者與知名主廚們的熱愛，包括廚神 Alain Ducasse、傳奇米其林三星餐廳 La Maison Troigos、法國宮殿級酒店 Hôtel de Crillon 與 Four Seasons Hotel George V, Paris 等都是她的顧客。大師 Pierre Hermé 也曾盛讚 Ferber 的果醬是「全世界最好的果醬」。2013 年英國每日鏡報（Daily Mirror）報導布萊德彼特也是 Ferber 果醬的大粉絲，並為此特地飛了一趟亞爾薩斯、親自去她的店裡選購，但 Ferber 則說她從來沒在店裡見到小布本人。

不論傳聞的真假，Ferber 的果醬極受肯定是事實。她的果醬選用多樣高品質的蔬果，並搭配不同的元素如花朵、茶葉、香料等，並以手工熬煮。最特別的是水果的比例特別高、糖的含量相對少，倚靠水果天然的果膠釋放濃稠度，香氣飽滿、滋味豐厚。一般認為她的作品超越了果醬的概念，擁有法式甜點的精神。Ferber 被稱為「la fée des confitures」（「果醬仙子」）與「la reine de la confiture」（「果醬女王」），確實當之無愧。

果醬以外，Maison Ferber 還賣各種甜點、巧克力、肉凍、肉醬、餡餅、甜點器材、雜誌等，鹹甜糕點兼賣的情景，很接近 19 世紀中葉前的糕餅店概念。很難想像在這麼小的小鎮裡，能夠經營這麼大一家店舖、販賣種類如此多的商品，顯然從全世界慕名而來的消費者應該也有不少。Ferber 目前在台灣與 PEKOE食品雜貨鋪合作，女主人葉怡蘭 Yilan 也曾親自至 Ferber 的店鋪拜訪，談定四款全球獨家的台灣茶果醬。台灣的消費者遠隔千里，依然能嚐到令全球驚艷的美味。

點照片和我一起拜訪 Ferber 有如真實版糖果屋的甜點店！更多影音點這裡觀賞：https://tinyurl.com/y2voleg9

🔖 延伸閱讀：

Maison Ferber 官方網站：https://www.christineferber.com/

糕點、甜點、下午茶，who’s who? https://tinyurl.com/yyka2bfa

不只是馬卡龍的代名詞，大師 Pierre Hermé：https://tinyurl.com/yxdubsw3

超級完美、絕對精確，女性甜點主廚先鋒 Claire Heitzler：https://tinyurl.com/y5cgwgoc

《果醬女王」克莉絲汀．法珀的果醬聖經》（大境文化&出版菊文化(生活美食地圖)，2015）：https://tinyurl.com/y3m9bje7

*****
Visiting Colmar, Alsace during these two days, I also made my way to Maison Ferber, the pastry shop of Christine Ferber in Niedermorschwihr (maybe I should have said that I actually planned the trip for her shop).

Alsace is a region renowned for its cuisine and specialties marked by the German influence. It is also home to many famous French pastry chefs, such as the renowned M. Hermé (born in Colmar) as well as Claire Heizler (born in Niedermorschwihr). Christine Ferber, the “fée des confitures” (the fairy of jams) and “reine de la confiture” (queen of jams) is running Maison Ferber, a pastry shop founded by her father in 1959 right in Niedermorschwihr, a cute little town near Colmar (about 20 minutes drive).

Ferber fabricates some 200 flavours of jams and sells more than 200,000 pots globally a year. Her jams are beloved by consumers and great chefs alike around the world. The chef Alain Ducasse, 3 Michelin-starred restaurant La Maison Trigos as well as palace hotels like Hôtel de Crillon and Four Seasons Hotel George V are all her customers. Mr. Hermé considers Ferber’s jams as “the best in the world”. In year 2013, the Daily Mirror (UK) reported that Brad Pitt, being a huge fan of Ferber’s jams, flew to Alsace just to go to her shop. But Ferber later said that she has never met Pitt there.

Regardless of the rumours, Ferber’s jams are extremely well-recognised. She uses high quality fruits and vegetables and match them with flowers, teas, spices, etc. to create unique flavours. Her jams are all hand-made in her little workshop behind the boutique. What’s more, the proportion of fresh fruits is considerably high in the jams while sugar is used much less. Natural pectin in the fruits instead of artificial additives brings the consistency of jelly. Full of natural scents and flavours, her jams are considered as more than ordinary jams that incorporate concepts of making French pastries and cuisine.

In Maison Ferber, besides hundreds of jams listed, there are also lots of pastries, chocolates, terrines and pâtés available. You could also find pastry molds and magazines. It is hard to imagine that such little town could support a shop with such wide range and huge quantity of products. Apparently customers from all over the world have been contributing a lot to the business. In Taiwan, Ferber’s jams are sold at PEKOE, a premium épicerie owned by Yilan Yeh, a renowned food and lifestyle author. Yilan has visited Ferber personally in Niedermorschwihr and has persuaded the latter to create 4 excluded flavours for Taiwan market with its high quality local teas.

Click on the photos and visit Ferber’s shop together with me!

🔖 You might also like:

The official site of Maison Ferber: https://www.christineferber.com/

Pâtisserie, dessert, goûter, who’s who? https://tinyurl.com/yyka2bfa

Pierre Hermé, a master of French pastries far beyond macarons: https://tinyurl.com/yyka2bfa

Claire Heitzler, pastry chef of extreme precision and perfection: https://tinyurl.com/y5cgwgoc

Book "Leçon de confitures Christine Ferber": https://tinyurl.com/yx9xxtzt

#yingspastryguide #confitures #jams #christineferber #maisonferber #Niedermorschwihr #colmar #alsace

[Paris pastry shop / 巴黎甜點店] #巴黎最古老的甜點店 Stohrer / The oldest pastry shop in Paris - Stohrer, la plus ancienne pâtisserie de Paris (for English, please click "see more")

還記得上次我跟大家介紹過「巴巴」（baba）嗎？1725 年，巴巴的發明人 Nicolas Stohrer 跟著 Stanisław Leszczyński 老國王的女兒瑪麗一起到達巴黎，瑪麗嫁給路易十五（Louis XV），Stohrer 則在宮廷中待了五年。1730 年，他在巴黎市中心的 Rue Montorgueil 上開了一家甜點店，販賣自己的拿手作品，這家店與他的甜點從此便成為巴黎的傳奇。

Stohrer 屹立不搖近三個世紀，是全球甜點迷朝聖的景點之一。華麗的店內裝潢是法國十九世紀後半的精品，由第二帝國（le Second Empire）時期最具盛名的畫家 Paul Baudry 的學生設計。Paul Baudry 同時也是巴黎伽尼葉歌劇院（Opéra de Paris）的室內裝飾設計者。Stohrer 的經典如甜點巴巴、愛之泉（Puits d'amour）等一直受到愛戴直至今日。愛之泉是英國女王伊麗莎白二世（Elizabeth II）的最愛，女王曾在未事先通知的狀況下親自到訪 Stohrer 品嚐甜點，為老店的魅力更添一筆。

如今的 Stohrer 已非 Nicolas Stohrer 的後人經營，2017 年由巴黎最早的巧克力店 À la Mère de Famille 買下，現在由 Jeffrey Cagnes 擔任甜點主廚。Jeffrey 主廚在二度回到 Stohrer 之前，曾經擔任 Casse Noisette 的主廚，而後者的店址如今正是由 Cedric Grolet 主廚的新店 Cédric Grolet Opéra 接手。

點開照片，一起來感受老店 Stohrer 的迷人之處！

🔖 延伸閱讀：

古典與現代、故事與現實——法式經典甜點「巴巴」的故事：https://tinyurl.com/y5hhqllq

我的巴黎甜點店電子導覽：https://tinyurl.com/yxoee6ey

「重新詮釋」——法式甜點歷久彌新、經典重生的秘訣：https://tinyurl.com/y4ua84fu

*****

Still remember that we've talked about "Baba", a classic French pastry that has been revisited a lot and modernized in non-alcoholic and even Japanese dorayaki versions? Nicolas Stohrer, the inventor of Baba, followed Marie Leszczyński, daughter of the former King of Poland Stanisław Leszczyński, to Paris in 1725 and then opened his own shop on 51 Rue Montorgueil 5 years later. He named the shop after his own family name Stohrer. The shop and his wonderful pastries thus become a legend ever since.

Almost 300 years have passed since the shop is founded. Stohrer is now a mecca for many pastry lovers around the world. Its lavish interior decoration was designed by a student of Paul Baudry, one of the most famous painter during the Second French Empire. Paris Opera house is one of his most renowned works. Stohrer's classic pastries such as Baba and Puits d'amour are still loved by many. Queen Elizabeth II of UK is one of the biggest fans of Puits d'amour. The story that the Queen has visited the shop without advanced notice and enjoyed this delicacy adds more charm to this legendary shop.

Stohrer is no longer owned by the descendants of its founder. It was bought by the family Dolfi, the owner of À la Mère de Famille, the oldest chocolat shop founded in 1761 in Paris. Jeffrey Cagnes is the current chef pâtissier, who once headed Casse Noisette before returning to Stohrer, where he had worked for many years. (The old address of Casse Noisette is now taken over by the chef Cédric Grolet for his own pâtisserie-boulangerie to open in 18th November this year.)

Click on the photos and let's have a visit together to this much celebrated pastry shop!

🔖 You might also be interested:

Baba, a French pastry classic: https://tinyurl.com/y5hhqllq

"Paris for the Sweet Tooth", my Paris pastry shop digital guide: https://tinyurl.com/yxoee6ey

Revisiting classics, the fountain of youth secret of French pastries: https://tinyurl.com/y4ua84fu

#yingspastryguide #yingsparisguide #pastryshop #stohrer #paris #yingc

Loong Fatt (龍發豆沙餅) is one of Singapore's oldest and most famous kopi tiam (coffee place) selling tau sar piah. The founder first opened his first shop in 1948. That is even before Singapore's independence!
It's my first time eating this pastry. Is it worth the hype? I traveled to Balestier to find out.

?Subscribe： http://urx3.nu/HTUJ
?World War 2 Survivor Opened This Shop in Singapore?? Balestier：https://www.youtube.com/watch?v=-hlTxJEUMUU

Thank you Alvin, Norsaleen and Jiashi from NHB (National Heritage Board) for arranging our appointment. Thank you Xavier and everyone working at Loong Fatt for keep on making these amazing pastries.

Here are more information about NHB's Balestier mini-museum project:
https://www.aspirantsg.com/balestier-street-corner-heritage/

Follow me on social medias!
?Instagram https://www.instagram.com/ghibli_ojisan/
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#Singapore #Balestier #food