今晚 來一點點新鮮水果 🍉
Une petite pointe de fruité pour ce soir
到了夏天的時候 我會懷念我跟家人在法國吃的一些水果 反而在台灣幾乎都不會吃
En été il y a certains fruits qui me manquent, des fruits qu’on mange rarement voire pas du tout à Taïwan.
對 我知道 現在到哪裡什麼都能買到啦 但最好是吃附近的東西 不是嗎
Oui, oui, je sais, on peut tout acheter où que l’on soit de nos jours, mais autant manger local, non?
但我想到小時候夏天吃的水果 真的覺得有差
夏天,回法國我很開心得吃我在台灣比較少吃的水果 今年就只能用畫來回味 🤪
En été, quand je rentre en France je me régale de ces fruits, cette année je ne peux que me les rappeler en dessin...
台灣的水果無敵好吃 前陣子去了南部 買了芒果回來 真的吃得好開心!反而在法國 我會很少吃!
Les fruits de Taïwan sont excellents! On a rapporté des mangues tellement bonnes du sud! Alors qu’en France, je ne mange que très rarement de la mangue.
🤔不知道大家看圖能不能看出來我畫的那些水果 我想雖然 不是你看過最美的插圖 應該還是看得出來吧
有一個在法國特別的水果 可能會有一些人不知道呢~
❤️你最喜歡哪一個水果?
我以前很不喜歡西瓜 但在台灣我發現西瓜是有味道的!哈啊
木瓜 我在台灣第一次吃 一開始不是很喜歡 現在可以
還有芭樂 來台灣之前 就是很陌生的東西😊
#夏天
#水果
#插圖
#illustration
La mangue
L’ananas
La papaye
La pastèque
La goyave
Le fruit du dragon
La prune
L’abricot
La framboise
Le melon
La cerise
La fraise
La pêche
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framboise france 在 Ying C. 一匙甜點舀巴黎 Facebook 的最佳解答
[Paris pastries / 巴黎甜點] Florence Lesage 主廚(The Westin Paris - Vendôme)發表復活節蛋創作與春季下午茶甜點 / Florence Lesage to present her Easter egg creation & Spring tea time pastries (English below)
前日下午去參加了 The Westin Paris-Vendôme(巴黎威斯汀凡登酒店)甜點主廚 Florence Lesage 的復活節巧克力蛋與春季下午茶作品發表會。雖然新年剛過沒多久,突然發現已經開始發表復活節作品有點反應不過來,但很開心知道春天馬上就要到了。
最近女性議題、女性力量在廚藝界是熱門關鍵字,許多推動重要食物議題的代表性人物都是女性。巴黎的甜點界也沒有置身這個浪潮之外,開始有越來越多女性甜點主廚展露頭角,Florence Lesage 主廚就是其中一位。年僅 25 歲,Florence 在甜點領域擁有多項資格(包括 BEP, Bac Pro, BTM 等),並獲得多項國際比賽大獎,如 Olympiades des Métiers (職業奧林匹克競賽)中獲得法國區域比賽金牌(2014)、全國金牌(2014)、全球銀牌(2015),及 2015 年 Wolrdskills Competition (世界技能競賽)的銀牌。她的糖工藝技術高超,今年更將代表法國參加 MDAS Mondial des Arts Sucrés(全球糖工藝競賽)。
我之前在為商業周刊寫的 2019 耶誕蛋糕專題中曾經介紹過 Florence 主廚的作品「瑪麗安東妮的耶誕」(Le Noël de Marie-Antoinette),細緻柔美、充滿浪漫風格,這其實是我在去年巴黎巧克力大展時看到最喜歡的耶誕蛋糕作品。這次非常幸運能夠和主廚本人見面、品嚐她的甜點,沒想到她也記得我,希望以後有更多機會能夠交流。
Florence 主廚的復活節巧克力蛋作品最令人驚奇的部分,是將其懸吊在巧克力雕塑製成的提燈中。提燈的主體部分由 40% 牛奶巧克力與 64% 黑巧克力製成,巧克力蛋外面以金箔包裹,內部則裝填了黑巧克力與白巧克力搭配帕林內(praliné)夾心的迷你巧克力蛋。春季的下午茶甜點則有五款,包括巧克力修女泡芙(religieuse chcocolat)、香草芒果米布丁(riz au lait vanille-mangue)、厚片開心果餅乾(cookie pistache)、法式布丁塔(flan)、大黃覆盆子塔(tarte rhubarbe framboise)。整體而言非常清爽,但味道都有足夠的深度與層次感。主廚並在我們前面敲碎巧克力蛋與大家一起分享,相關影音請點此欣賞(記得按到最後):https://tinyurl.com/seaq8qu。記得點照片看更多資訊!
🔖 延伸閱讀:
商業周刊第 1674 期「2019 耶誕蛋糕 法式驚奇」專題:https://tinyurl.com/qkpstwm
*****
Got invited to the discover the Easter egg creation & 2020 spring tea time menu of the chef Florence Lesage the day before yesterday. I was actually very surprised to find out that it seems Spring is coming soon though the new year holidays were not so long time ago.
Female chefs, women power are the keywords recently when talking about food topics. French pastry industry is of no exception. More and more female chefs are making their way to stand out of the crowd. The chef Florence Lesage is one of them. Aged only 25, she is now the head pastry chef of The Westin Paris-Vendôme, boasting several pastry qualifications such as BEP, Bac Pro, BTM, and a dazzling background. Florence was awarded gold medal at the regional and national trials of Olympiades des Métiers in France during 2014 and 2015, she then won the silver medal in the global competition in 2015. She also won the silver medal in the 2015 Wolrdskills Competition that took place in São Paulo, Brazil. This year she is will be representing France in the Mondial des Arts Sucrés ( Sugar Art World Championship).
I’ve briefly talked about her wonderful Yule log creation in my article published on Business Weekly Taiwan last December. The “Noël de Marie-Antoinette” (Christmas of Marie-Antoinette) creation shows a delicate golden candle stand made of almond-orange cake with vanilla mousse and with 6 pink mini candles which are in fact a French mousse cake featuring the combination of marmalade and hazelnut mousse. This sweet and graceful work is actually my favorite among all Yule log creations that were exhibited at the Salon du Chocolat last year. It was really a pleasure that I finally got to meet the chef in person! Really can’t wait to see more of her future creations!
Entirely covered by gold left and filled with black and milk chocolate eggs with hazelnut praliné filling, this chocolate egg is directly attached to the chocolate sculpture shaped as a lantern. The chef demonstrated how it should be broken and shared with the family and friends that day which wowed everyone of us. Watch the video here: https://tinyurl.com/seaq8qu. 5 pastries are created for the Spring tea time menu, including a chocolate religieuse, a vanilla mango rice pudding, a pistachio cookie, a flan, and a rhubarb raspberry tart. Click on the photos for more information!
🔖 Read more:
2019 Paris Yule logs creations: https://tinyurl.com/qkpstwm
#yingspastryguide #paris #florencelesage #thepariswestinvendôme
framboise france 在 Food of Hong Kong by Epicurushongkong Facebook 的最佳解答
【Michelin 2* Cuisines Michel Troisgros, Hyatt Regency, Tokyo】 There’s a few interesting Vegetables based dishes or sauces happening. If anything the current gen of Chefs in Cuisine(s) Michel Troisgros seemed to enjoy playing between Sour, Sweet & Savory senses this visit, despite the original Troisgros protege having moved to equally 2* Esquisse Tokyo. I am actually glad I didn’t ordered more Wine for pairing as the flavors jumped around quite a bit.. 🤔
Meal:
Amuse Bouche 1
• Radish with Passionfruit jelly & Nori Seaweed
Powder
• Fried Brown Rice with Curry
• Prawns Cream Tartlet with Chilli Powder
• Wine: Jerome Chezeaux Nuits-Saint-Georges 2013
• House made Pain de Campagne, Brioche roll with Hokkaido Butter & French Sea Salt
Amuse Bouche 2
•Caramelised Slow Roasted Melon
•Iwashi Sardine smoked with Cherry Blossom, Japanese Cucumber, Yoghurt & White Almond
•Salt Baked Pineapples, Semi-Dried San Marzano Tomatoes, Hokkaido fresh Cream Cheese, Herbs salad & Olive Powder
•Smoked かつお Bonito, Fennel & leaves, Olives, Paprika Pumpkin & Honey Lemon sauce with Sicilian Flavors. Both these to me were more on the Southern-East France accent side, if not even Italian summery side! Unfortunately there wasn’t much Bonito taste with this treatment ..
•Poached Game Fowl breast, with two types of Zucchini, Vinegar, Vegetables & Beef Bouillon, Tomato & Hazelnut. Sweet & Sour taste.
•Pre-Desserts of Cherry Jus, Vanilla & Tonka beans Ice cream & White Chocolate lollipop Bon Bon.
•Roasted Corn Tea which was quite salty 🌽 , more like a Savory palate cleanser acting instead of MugiCha today!
•Peach & Ume Macaron, and a Chestnut Tart with Framboise (Non-Pictured)
Cheese Platter with European & local Japanese cheeses, pretty enjoyable:
•Piacentinu Ennese DOP Sicily, Sheep’s Cheese with Saffron & Pepper
•Sakagura Sake Ferment Washed Cheese from Hokkaido Tokachi
•Brebis du Lavort Sheep’s Milk Cheese, a Troigros family related revived cheese in French Auvergne region
•Unpasteurized French Cow’s milk Epoisse Cendré with Charcoal Powder & White Pepper
•Italian Occelli Sheep’s & Cow’s Cheese with Malted Barley & Whisky
With a Peach, Jam & Fig condiments
•Sour Milk & Ice Shavings, Eggplant Purée, Kurumi Walnut Miso, Almond Gelee, etc.
•Dessert Salad of Peach Mousse & Peach Jelly, いんげん豆 Green String Beans, Corn Flour crisp & Lemon Balm ice cream. Espresso with Wasabon. I think this last dessert summed up this visit of Cuisines Michel Troisgros Tokyo - there’s always some elements of savouriness, sourness & possibly sweetness elements during any part of the meal. For me this dish was interesting but didn’t feel like a finishing dish to me. I mean if they had at least Dehydrated or Caramelized the Ingen beans to lift up the sweetness then perhaps... don’t forget perfumed Lemon Balm when concentrated already feels like walking past an Aesop or Neal’s Yard shop, and then you still add a grassy element on top. The Peach component should have stood out much much in my opinion. Full Lunch Tasting Menu ¥16,632 or ¥20,700 Yen with 1 Glass Wine.
#HKETokyo #HKEJapan #Tokyo #東京 #Michelin #Michelin2Stars #ミシュラン #ミシュラン2つ星 #FrenchFood #MichelTroigros #Troigros #Desserts #PastryChef #Patissiere #Pastry #Sweet
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