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
同時也有1部Youtube影片,追蹤數超過55萬的網紅Cooking A Dream,也在其Youtube影片中提到,Almond Matcha/ Green Tea pudding recipe taste: creamy sweet with a little bit of bitterness from the green tea to complement the sweetness. Products ...
「taste of japan near me」的推薦目錄:
taste of japan near me 在 Food of Hong Kong by Epicurushongkong Facebook 的精選貼文
【美味廚 Delicious Kitchen, Causeway Bay 🇭🇰】 炸排骨豬扒菜飯 Fried Pork Chop on Vegetables Rice. This shop is the only one which hasn’t moved or closed for as long as I have lived near Causeway Bay. If u really wanted me to reveal my age, I was already playing at 名店街 area and saw Daimaru 2.0 being built. Back then 百德新街 had a restaurant which did the most memorable 南乳齋煲, there was a shop called 甜品屋 which was the absolute best dessert standards in town and nothing beats it today. There was also a specialty Coffee House here and @saiileee reminds me there was a Canadian Whitespot x Triple O here but way before its time by like 30 years. Also 南京牛肉麵 was great but HK is not Japan, great shops close before it can survive.. Back to this shop, it still serves one of the best Vegetable Rice in town and the taste is the same as when I was a kid and smells good. Nearly as good as Shanghai but there they use more Salted Meat 鹹肉 to cook the same rice, each to their own..
taste of japan near me 在 Food of Hong Kong by Epicurushongkong Facebook 的精選貼文
*新店位置
味玉塩そば ¥1,000【Konjikihototogisu #金色不如帰 】the No.1 on the list on some Tokyo Ramen data base, also a regular Michelin Bib Gourmand Soba-Ramen featured for their mainly 2 or Special days limited Artisanal ramen offerings. It has now moved from Shibuya to near West Shinjuku since mid 2018.
•
The Signature Salt shio tare base soup is made mostly of ハマグリ Hamaguri Clams, 真鯛 Sea Bream, Okinawan & Mongolian mineral salts, Italian White Truffle oil, Home made Porcini Mushrooms Duxelles paste, slightly fried Japanese pancetta bits, & Inca Berry sauce, etc. 6 types of Japanese domestic flours are used to make their straight Soba-Ramen. I personally think this sounded more luxurious Gimmicky than it was taste detectable, but to be fair it was very good but one just can’t detect all of the said layers in harmonious balance in between. It was still mostly Hamaguri with a bit of bitterness, also some gelatinous collagen contribution from Fish, Pork Clear Soup & Pancetta oil aroma, also the Porcini & Truffle oil. I will give it a 8/10 max because the chasyu was also ordinarily chewy, the egg surprisingly acidic but lacking egginess to support this direction.
•
From the micro recipes & taste tuning alone, and being separate entities - I keep thinking that the Investors or Consultants behind both here 金色不如帰 & #Tsuta #蔦 have to be probably the same group?! Nobody in this world arrives at such similar minded almost architecturally engineered recipes by coincidence within the similar period of opening ... it’s good but seems over hyped via marketing strategy if u ask me, but they did a great job because they set a target and Michelin did gave them the knod. And now they are expanding overseas too just like Tsuta. #Bibgourmand #Michelin #ミシュラン #ミシュランビブグルマン #ビブグルマン #ミシュランガイ #Tokyo #東京 #HKEJapan #HKETokyo #Ramen #ラーメン #らーめん #ラーメン巡り #Soba #Food #Foodies #Truffle #Porcini #Cepe #Mushrooms #Pork #Noodles #Japan #日本 #Hamaguri #はまぐり
taste of japan near me 在 Cooking A Dream Youtube 的精選貼文
Almond Matcha/ Green Tea pudding recipe
taste: creamy sweet with a little bit of bitterness from the green tea to complement the sweetness.
Products I use on my channel:
AMAZON US: https://www.amazon.com/shop/cookingadream
AMAZON UK: https://amzn.to/2RkDjbf
FOR INDIA: http://amzn.to/2GbQ41d
When you make it send me a photo on
Facebook: https://www.facebook.com/cookingadream/
Instagram: https://www.instagram.com/cooking_a_dream/
Twitter: https://twitter.com/cookingadream
Tumblr: https://cookingadream.tumblr.com/
Pinterest: https://www.pinterest.com/cookingadream/pins/
Visit website for more: http://www.cookingadream.com/
Email: [email protected]
INGREDIENTS:
Almond 80g
sugar 80g
agar agar 1g
water 250-300 ml
heavy cream 200ml
![post-title](https://i.ytimg.com/vi/Dh9HyosSBtU/hqdefault.jpg?sqp=-oaymwEbCKgBEF5IVfKriqkDDggBFQAAiEIYAXABwAEG&rs=AOn4CLBax_ARaFkR46ZvaWJfZBlOjtxAqA)