[Interviews / 人物深度專訪] 締造時代傳說 - Cedric Grolet 主廚 / Legend of our time - Interview with Cédric Grolet (for English, please click “see more”.)
從甜點主廚到明星、再到創業家,Cédric Grolet 主廚的角色變化與發展一直給我非常多的啟發。2014 年在 Le Meurice 的實習經驗徹底改變了我對甜點的想像,接著社群媒體發展風起雲湧、Cédric 主廚的作品風靡全球。我在 BIOS monthly 寫甜點專欄,最早的觸發點其實正是因為彼時台灣已有許多他作品的仿作,但沒有人知道源頭。而我希望能讓更多人看懂、吃懂甜點,同時肯定甜點主廚們的貢獻。
再後來 Cédric 主廚不斷摘下各個「年度最佳甜點師」桂冠、成為第一位由五星級飯店支持開立個人甜點店的主廚,自己走遍全球開大師課...他的身影帶領著全球甜點師、更是這幾年法式甜點瘋席捲全球的重要推手,說他創造了當代新典範毫不為過。我認為單用「甜點師」、「甜點主廚」的角度來評價他是不夠的,只有注意到 #他突破了過往商業與傳播模式、#拓寬了甜點人與創作者的角色發展這一點,才能更正確地認知到他的貢獻。
❣️內文精彩提要:
「他是巴黎 Le Meurice 酒店的甜點主廚、自己的甜點店(仍屬於 Le Meurice 酒店)在巴黎也不過開張了一年有餘;甜點食譜書截至目前為止出了一本、也沒有任何電視節目;絕大多數的粉絲們只能透過社群媒體了解他的新作與動態。然而,他的作品卻被全球甜點師廣泛模仿,高知名度反過來成為支持他在各國開大師課、接下來在世界各地設點的動力。他與過往的甜點主廚更不一樣的地方,在於他致力經營個人品牌。 以往我們會說某某人是哪家店的甜點主廚,但 Cédric 並不在他的甜點店招牌下面、他不由他的甜點店代表,Cédric Grolet 的名字、他本人就是品牌。」
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From a pastry chef to a super star, then to an entrepreneur, the career path of Cédric Grolet has been absolutely inspiring. My internship at Le Meurice back in 2014 was no doubt an enlightenment as I had never imagined that pastries and desserts could reach such high-level of precision and perfection. The following years have witnessed the uprise of Instagram as well as the status of pastry chefs. I started my column on French pastries and pastry chefs with the goal to have pastry creations appreciated and pastry chefs recognised and credited.
After that, the Cédric Grolet phenomenon continues to sweep the entire world. He’s crowned as the world’s best pastry chef every year and has started to give masterclasses around the globe. Inspiring all pastry chefs in the world, he’s also a great contributor to the French pastry mania in recent years. It’s certainly not enough to consider him just a pastry chef. In my opinion, he should be recognised as a norm breaker that also builds a new paradigm which no one has ever imagined.
#yingspastryguide #paris #taipei #cedricgrolet #cgfruits
(本次專訪能順利完成,需感謝主辦 Cédric Grolet 主廚台北快閃店的 187巷的法式 烘焙/料理/烹飪教室和187巷的法式甜點咖啡女主人 Linda 及其團隊、Salon de Marie Antoinette 瑪麗安東妮手工法國點心工作坊主廚吳庭槐、記者黃翎翔、邱俊智、新聞主播李宛儒 Gladys Lee 、華洁國際前主編徐梓軒協助。特別是 Linda,沒有她在百忙之中還熱心安排,不可能會有這篇訪談的誕生,在此致上深深的謝意。)
同時也有10000部Youtube影片,追蹤數超過2,910的網紅コバにゃんチャンネル,也在其Youtube影片中提到,...
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[News / 甜點新聞] Cedric Grolet 主廚將在2019年底開二店!/ Cédric Grolet, the best pastry chef of the world, to open his second shop by the end of the year (for English, please click “see more”)
七月底才剛結束在台北三天快閃甜點店活動的 Cédric Grolet 主廚日前宣佈 #將在巴黎歌劇院附近開二店!為大家整理新店鋪的資訊如下:
1. 時間:今年年底之前。日前接受我訪問時,主廚曾透露因為法國法規繁瑣,他為了新店的裝修、營運問題等傷透腦筋,但希望能在年底之前順利開幕。
2. 地點:之前主廚僅說會在巴黎歌劇院( Opéra )附近,但 Time Out Paris
的這篇報導中指出,地點將會在之前 Jeffrey Cagnes 主廚(巴黎歷史最悠久的甜點店 Stohrer 甜點主廚)Casse Noisette 的舊址(35 avenue de l'Opéra, 75002 Paris),佔地 300m2。將會有內用的茶沙龍( salon de thé )區。
3. 販賣品項:Time Out Paris 的這篇報導指出該店將會成為「巴黎最好的麵包店」之一,並指出會有麵包、維也納早餐酥皮麵包類( viennoiserie )、巧克力、糖果、盤式甜點等可以內用與外帶的作品。而主廚在訪問時透露,該店會是一個「與一店完全不同的概念」,他會將經典的法式甜點重新加入個人詮釋後帶給大家。大家可以在他最近 Instagram 帳戶上的發文( 巧克力麵包、可頌等)看出端倪。
❣️最後偷偷和大家透露一個小秘密,#主廚的第二本食譜書將會與二店的概念相同,#重新詮釋他心目中的法式經典!食譜書法文版也將在今年秋冬問世,我有幸看了其中幾頁,簡潔精練的攝影風格搭配經典品項,賦予熟悉的日常更高貴的氣質,和過去這一年巴黎的甜點麵包趨勢不謀而合。下次有機會我將再和大家深入分析!
看來大家可以開始規劃年底的巴黎甜點行程囉!✈️😉
Cédric Grolet, the most influential pastry chef of the world is going to open his second shop in Paris by the end of the year! I’ve summarised some key information that you have to know:
1. Time: By the end of the year 2019. During my interview with the chef, the latter has disclosed that he’s been putting lots of efforts dealing with the complicated regulations and huge paper-work required in France, but hopefully he can make it by the end of the year.
2. Location: it’ll be in the Opéra neighbourhood in Paris. Time Out Paris has indicated precisely that it will be on the same location that once hosted Casse Noisette, the shop of the chef Jeffrey Cagnes ( current head pastry chef of Stohrer, the oldest pastry shop in Paris), which occupies 300m2 on Avenue de l’Opéra. And there will be a tea salon for eating in.
3. Items: The chef has told me that this shop will be “completely different from the first one” and he will bring us his own interpretations of the French classics. In this article by Time Out Paris, it is said that this shop is going to be “one of the best boulangeries in Paris” that serves bread, viennoiseries, chocolate, confectionery, and dishes for both eat-in and take-away!
❣️ To tell you a secret, the chef’s second recipe book will be based on the same concept as his second shop, “revisiting great Parisian classics”, which also aims to be released later this year. I had a sneak peek at some pages. The neat and beautiful photography has perfectly presented the items covered and has brought out the elegance rooted in ordinary French daily life.
So, maybe it’s time to plan your year-end trip to Paris already? ✈️😉
#yingspastryguide #paris #cedricgrolet
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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