關於 when to use just de in french ，我們在網路上蒐集到這些相關的討論、資訊與評價

[News / 甜點新聞] La Maison du Chocolat 發表復活節作品及兩款由 Pierre Hermé Paris 創作的純素甜點 / La Maison du Chocolat to present its Easter collections and 2 vegan pastries created by Pierre Hermé (English below)

吃甜甜、過好年！剛剛吃完年夜飯的大家，不曉得餐桌上都有什麼菜色呢？也吃了甜點嗎？

昨日去參加 La Maison du Chocolat 的新春作品發表會，真的是大開眼界。「Vegan」果然是近期熱度最高的關鍵詞！現場不僅看到了 Nicolas Cloiseau 主廚（MOF 巧克力職人）精采無比的復活節巧克力創作、品嚐了 #純素巧克力，還搶先試吃到 Pierre Hermé 主廚創作、三月二日才會正式上市的兩款 #純素甜點，且兩位大師本人都在，我一時有點忙不過來，都不知道該先拍、先嚐什麼好！

Nicolas 主廚今年的復活節巧克力雕塑「Les Voyages Extraordinaires」（#非比尋常之旅）靈感來自於他小時候最喜歡的一本書《Vingt mille lieues sous les mers》（中譯《#海底兩萬里》，是法國作家 Jules Verne 在 1869 年出版的科幻小說，描述一艘被誤認為海怪的潛水艇「鸚鵡螺號」的冒險旅程）。主廚精心以純手工打造了一艘熱帶魚型的巧克力潛水艇（美國與法國各僅有一座）、並使用了來自三大洲三個地點的三款風格獨特的巧克力製作復活節蛋，讓所有的消費者也能跟他一起在味蕾尖上環遊世界。三個巧克力分別來自越南、中美洲格瑞納達與西非迦納，其中來自越南的那款批覆巧克力（chocolat de couverture）為純素（végane / vegan），加入了椰奶，在口中香氣迸發時，能瞬間將你帶到藍天碧海白沙灘的熱帶場景，個性極為鮮明。巧克力雕塑本身細節考究，外型充滿童心，是小朋友們看了會非常興奮、大人們也會在心中升起共鳴的作品。

本次一同推出的，還有 #五款水果風味的夾心巧克力，包含覆盆子、黑醋栗、檸檬、柑橘與百香果。有趣的是這五款巧克力分為一般與純素兩個系列，純素系列使用酪梨油取代鮮奶油與奶油等動物性油脂製作甘納許（ganache）、楓糖漿取代白糖。有趣的是，大部分的人在品嚐、比較兩種後，都會驚喜地發現純素的巧克力甘納許水果滋味更為豐富有深度，酸香也更為明亮有層次。

最後一個重頭戲，則是 Pierre Hermé 主廚受邀為 La Maison du Chocolat 設計的兩款 #純素且無麩質的甜點：「Rose des Sables」（玫瑰巧克力酥）與「Fleur de Cassis」（黑醋栗之花）。之前我在歐洲麵包展時遇到 Pierre Hermé 主廚、詢問他對純素甜點的風潮看法，他便向我透露三月會有兩款純素甜點。謎底揭曉，原來就是與 La Maison du Chocolat 合作的最新創作。Nicolas 主廚則告訴我，當他邀請 Pierre Hermé 合作時，其實並沒有「純素」的目標限制，而是大師本人為響應 La Maison du Chocolat 對 #環境永續、#生態平衡 的理念而創作。Nicolas 主廚提到他 #從四年前便開始從頭學習如何使用植物性食材取代動物性食材創作，經過無數次實驗，對他來說是很大的挑戰。La Maison du Chocolat 過去的作品也可見到他 #關心環境與生態的理念，如 2019 年的聖誕節巧克力雕塑以北極熊為主題、品牌也從兩年前開始推出純素的巧克力商品，收到不少消費者的正面回覆。他目前已經開始著手創作更多純素巧克力系列，並認為「#這就是未來的巧克力樣貌」。

繼「無麩質」甜點後，純素風潮看來即將席捲法國，往後吃甜點也能照顧到大眾對環境、動物權的關注以及個人道德觀的選擇，誰說不是一件好事呢？記得點照片看更多細節！

🔖 當天影音請點此欣賞（在該精選動態後半）：https://tinyurl.com/swylsfh

*****
Today is Chinese New Year’s Eve, what did you have on your dinner table? What pastries and desserts have you had?

I got invited to discover the Easter and Spring collections of La Maison du Chocolat yesterday and was really amazed. “Vegan” is apparently the keyword that you can’t miss now. The chef Nicolas Cloiseau presented his Easter chocolate piece as well as a series of fruity chocolates including a vegan version. M. Hermé was there, too, to launch his two vegan pastry creations in collaboration with La Maison du Chocolat.

Themed “Les Voyages Extraordinaires” (“The Extraordinary Trips”), the chocolate piece was carefully sculptured and constructed by hand by the chef chocolatier of the brand, MOF Nicolas Cloiseau. The chef got inspired by Jules Verne's “Vingt mille lieues sous mers” (“Twenty Thousand Leagues Under the Sea”), one of his favourite books in childhood and created this gorgeous work, which speaks to the children as well as to the adventurous spirit of adults. Three characteristic couverture chocolates from Vietnam, Ghana, and Grenada are used to reflect on the chef’s trips discovering great chocolates around the globe, and the customers are invited to enjoy this globe-trotter experience along. Coconut milk is added in the vegan couverture chocolate from Vietnam. While the warm and exotic coconut aroma starts to dance on your tongue, you’d immediately feel that you are transported to an tropical island where the sun is shining and warm wind is kissing your cheeks.

The maison also launches five fruity chocolates in both original and vegan series, including raspberry, blackcurrant, lemon, orange, and passion fruit. Avocado oil replaced cream and butter and maple syrup replaced white sugar to make vegan ganaches, resulting in a much brighter and more intense fruity flavour.

In this Spring collection, the great chef Pierre Hermé is invited to create two vegan and gluten-free pastries, "Rose des Sables" and "Fleur de Cassis”. Chef Nicolas told me that in fact, they didn’t ask Pierre Hermé to make them vegan. The latter made such choice as an echo to Nicolas’ pursuit of a more responsible work ethic and eco-friendly philosophy of creation. The chef Nicolas has been working since four years ago on vegan chocolates by learning how to use vegan ingredients to replace animal products, which is a great challenge as this chocolate, like pastries, are made of butter, cream, sugar, etc. La Maison du Chocolat starts to provide vegan choices since two years ago and the chef’s previous work also shows his constant concern for the environment and endangered animals. For example, his 2019 Christmas chocolate piece featured polar bear and iceberg in a snowy world. The chef told me that the brand has received lots of positive feedback from customer and he believed that “this is what the chocolate of tomorrow going to be”.

Following “San-gluten” (gluten-free), “végane” (vegan) apparently is going to be the next storm sweeping through the French pastry industry. Many might criticise that it’s just another fashion that will soon die out, but Isn’t it wonderful that when you enjoy your pastries and desserts next time, you are also showing your support to environment sustainability and your concern for animal rights?

Don’t forget to click on the photos and check out my featured story for more details: https://tinyurl.com/swylsfh

#yingspastryguide #paris #lamaisonduchocolat #nicolascloiseau #pierrehermé #vegan #vaganpastries #Pâques #easter2020

[Paris pastry shop / 巴黎甜點店] Philippe Conticini 主廚的 Gâteaux d’émotions 新店開幕與簡短訪問 / Opening of Gâteaux d’émotions in Paris 16e & short interview with the chef Philippe Conticini (English below)

Philippe Conticini 主廚的麵包甜點店 Gâteaux d’émotions 在 16 區開幕，這是他巴黎三家、東京兩家店中第一家販賣麵包與維也納麵包類商品的店鋪、也是巴黎唯一一家在店內就有廚房能生產製作的店家（其他商店由中央廚房生產商品後供應）。去年已經在〈高貴的日常—麵包成為巴黎時尚新寵〉一文中，與大家分享過 #麵包在巴黎重新受到注目的趨勢，現在越來越多甜點主廚們也加入戰局，想必未來會相當精彩，一般的街坊麵包店可能也會開始感覺到一些壓力。

Philippe Conticini 主廚與過去曾自行開業、也曾在上海藍帶學院擔任講師的 Sébastien Crouzat 主廚合作，推出一系列的麵包，包括長棍麵包、鄉村麵包、黑麥麵包與各種維也納麵包等。這家位於 16 區的店面處於一條繁華的商店街上（42 Rue de l’Annonciation, 75016 Paris），平日人潮熙來攘往，未來也即將推出適合午餐時間的三明治等商品。

本次重點除了品嚐麵包之外，還有 Conticini 主廚歷經兩年時間研發出的蛋糕捲。雖然是受到日本蛋糕捲的啟發，但主廚特別強調這和日本蛋糕捲完全不同。他觀察到日本人喜歡的蛋糕質地非常柔軟濕潤、像海綿一般，但「這不是歐洲人的口味」，他的蛋糕捲用了比較少的蛋與蛋黃、多了一些水分，質地較日本蛋糕捲酥鬆、更易融於口（fondant）。

Philippe Conticini 主廚是巴黎甜點界非常重要的人物，輩份和 Pierre Hermé 主廚相當，是知名的「Pâtisserie des Rêves」（夢幻甜點店）創始人之一，我也曾經在〈法國甜點大師群像〉專欄中介紹過他。當天他人在現場，我抓緊機會請教了一些我一直很關注、目前飲食界也很感興趣的問題。雖然有些問題和開幕主題無關，但主廚仍然很親切地為我解說：

Q：您曾經出版過一本《無糖甜點》食譜書（原文書名為《Gâteaux et gourmandises sans sucre》），請問您 #怎麼看待現今甜點減糖的潮流呢？您是不是也認為目前消費者越來越追求「健康的甜點」？

A：我認為大家被誤導了。的確現代消費者越來越希望品嚐到更為健康的甜點、減糖也是趨勢，但是 #我不認為甜點應該要不甜或無糖。我們為什麼要吃甜點，就是因為甜味帶來的愉悅感，凡事都應該講求平衡。重點並不是「糖是不好的東西」，而在於「#我們該如何攝取糖」。

Q：您怎麼看待 #純素（#vegan）的甜點呢？

A：我曾經品嚐過 Michaël Bartocetti 主廚（現任 Four Seasons Hotel George V, Paris）的純素甜點，真的非常了不起，好吃得不得了，不論技術、外型還是口味都無懈可擊。但每個人有自己風格，#製作純素甜點不是我個人想做的。

Q：對您來說，甜點最重要的是味道，那您是否不關心外型呢？

A：外型也是重要的，#美味跟美麗的外表都是對製作甜點來說重要的考量因素。但是我不會刻意雕琢外型，（指著桌上的蛋糕捲）你看這個蛋糕捲，完全沒有裝飾，但是味道完完全全是我想要的樣子，我花了兩年的時間研究。它很好吃，大家都會忍不住再來一塊（又拿了一塊，並示意我也再吃一塊）。

Q：您的甜點是不是也沒有使用任何色素呢？

A：對，我的作品幾乎都沒有使用任何色素，像這個蛋糕捲甚至完全是裸露的。我們要思考「#為什麼要使用色素」。

雖然主廚的回答很簡短，但卻非常切中核心，許多觀點都值得大家思考。接下來就請點開照片一ㄧ欣賞該店商品！

*****
The chef Philippe Conticini opened his 3rd “Gâteaux d’émotions" boutique in the 16th arrondissement in Paris. This is the first boutique among all his boutiques (in Paris & Tokyo) that offers a full bread & viennoiserie product line and the first one in Paris with a kitchen behind so that on-spot fabrication is available. I have talked about in my previous article “Bread is a Rising Star in Paris” that bread is now under the spotlight and the boom of new style bakeries. Many pastry chefs have apparently noticed the trend and are now trying to catch up, take Cédric Grolet for example. As the line separating a boulangerie and a pâtisserie gets blurred even with regard to high end brands, I’m very looking forward to future innovations and cross-disciplinary collaborations.

The chef Philippe Conticini has invited Sébastien Crouzat, former owner of his own bakery and chef boulanger at Le Cordon Bleu Shanghai, to create a complete range of bread for this Gâteaux d’émotions boutique (now Pain d’émotions as well), such as baguettes, country breads, rye bread, viennoiseries, etc. Situated on 42 rue de l’Annonciation, a busy street full of shops and restaurants, this bakery will soon offer sandwiches and other savoury goods for lunch time.

Besides the bread, the chef Conticini has also launched a Japan-inspired rolled cake. The chef has spent 2 years to create a recipe that is much more “fondant” (easy to melt in the mouth) than its Japanese cousin, which is extremely soft, moist and spongy. Less eggs, yolks and more liquid are used. The chef has emphasised that “it is exactly how I want it”.

Internationally renowned and respected just as Pierre Hermé, Philippe Conticini is a great French pastry chef that has co-founded Pâtisseries des Rêves (closed permanently). I’ve introduced him in my “French pastry chef portraits” column several years ago but had not had chance talking to him personally until that day. I asked several questions related to topics that I’m really interested in and the chef was very kind to share with me his ideas:

Q: You’ve published a book "Gâteaux et gourmandises sans sucre” ("Sugar-free Cakes and Delicacies”) before, I wonder how you think about the current trend of pastries with “less sugar”? Have you also found that consumers nowadays are looking for “healthier” pastries?

A: I think people are misled (with regard to the sugar-free concept). It’s true that consumers are looking for healthier pastries, and less sugar is the trend, but I don’t think we should promote sugar-free pastries. The reason why people are having pastries or desserts is because we’re looking for “pleasure”. Sugar is not a bad thing, what’s important is the way we consume it and how we have a balance on everything in life.

Q: What’s your opinions on vegan pastries?

A: I’ve tasted the vegan pastries made by the chef Michael Bartocetti (head pastry chef of Four Seasons Hotel George V Paris and I really loved them. They were fantastic in terms of skills, appearance and taste. But everyone’s got his way and style. Vegan pastries are not my thing.

Q: “Taste” is the most important thing for you when making pastries, what do you think about the visual appearance of pastries? Is it less important?

A: Visual appearance is important as well! Both good taste and beautiful look matter when it comes to make pastries, but I don’t focus on making things beautiful. You see this rolled cake? There’s no decoration at all, but the taste is just how I want it. I spent two years on achieving this status. It’s really delicious and no one can resist having another slice.

Q: Do you not use colorants on your pastries?

A: That’s right. I hardly use any colorants on my pastries. Take this cake for example, it’s plain and naked. We should reflect on the question “why we need to use colorants”.

These are short answers, they’re very much to the point. Hopefully they’re as inspiring for you! Don’t forget to click on the photos and have a closer look on what the chef has to offer!

🔖 You might also be interested:

My pastries tell who I am: Philippe Conticini: https://tinyurl.com/trh23u2

Bread is a rising star: https://tinyurl.com/t8bn8cj

🔖 延伸閱讀：

我的甜點說明我是誰 － Philippe Conticini：https://tinyurl.com/trh23u2

高貴的日常 － 麵包成為巴黎時尚新寵：https://tinyurl.com/t8bn8cj

#yingspastryguide #pastrychef #philippeconticini #gateauxdemotions

台灣留學生在法國對習近平車隊舉台獨旗與呼口號，結果立刻被法國警方扣留，各國人民對政治人物的跨國抗議也不是新鮮事了，官方更粗暴的手段也不是沒出現過，然而對這次台灣留學生抗議行動的處理方式，更該讓全世界民主國家思考的是，你們為了中國而改變多少自己的信念與價值與社會規則？你們毀壞了你們自己立國根基，毀壞了最珍貴的寶物，就只為了跟中國做生意，這一切值得嗎？
做為台灣人，請大家給吳柏翰同學一個掌聲鼓勵！如果無法實質幫上他的現況，起碼也要去他臉書下面跟五毛還有投降主義鍵盤一戰啦

【在巴黎對習近平舉台獨旗行動聲明】
Déclaration d’invitation à manifester contre Xi à Paris
A Statement for Protest Against Xi in Paris
　
大家好，我是吳柏翰，台灣人，目前就讀Sciences Po。今天3月26日在聖日耳曼大道進行和平抗議，以下針對今日在巴黎對習近平車隊舉台獨旗此事發表聲明並對法國政府提出質疑。希望藉由此行動，向習近平以及全世界，展現台灣人堅定追求獨立、自由、民主的決心。同時針對法國國家憲兵（Gendarmerie Nationale）進行扣留、搜身並沒收台獨旗一事表達嚴正抗議。
　
Bonjour à tous et à toutes, je suis Po-Han Wu, un élève taïwanais étudiant à Science Po. Voici la déclaration sur mon action contre Xi Jinping et les actions du gouvernement français concernant son accueil. À travers ma déclaration, je souhaite démontrer à Xi Jinping et au monde la détermination du peuple taiwanais à marcher vers notre indépendance, la liberté et la démocratie. Je tiens également à protester contre la détention, la perquisition et la confiscation du drapeau de l'indépendance de Taïwan par la gendarmerie nationale française.
　
Hello everyone, my name is Po Han Wu, I am Taiwanese and I currently study at Sciences Po. The following is my statement of action against Xi Jinping and the irrational behavior of the French government. Through this contestation, I would like to show Xi Jinping and the world the determination of the Taiwanese people for the search of independence, freedom, and democracy. I would also like to express my objection against the detention, perquisition and the confiscation of the independent national flag of Taiwan by the French police force.
　
以下為聲明內容：
　
台灣目前是個事實上的自由民主國家(De facto country)，擁有獨立的政府、人民、領土及主權，在自由之家(Freedom House) 評比中，為亞洲僅次於日本最民主的國家，更是全球競爭力報告(WEF)中排名第13的國家，在民主自由、醫療、IC產業等領域，對於世界有極大貢獻。
　
但一直以來，中國不放棄統一台灣。軍事上將1000多枚飛彈對準台灣，並時時恐嚇以武力侵犯；在國際上處處打壓、矮化台灣，阻擾台灣參加世界衛生大會(WHO)、挖角台灣邦交國、逼迫國際航空公司將台灣改名為中國台灣、施壓東亞奧林匹克委員會（EAOC），決議取消台灣主辦之「2019 年東亞青年運動會」。近來更頻頻透過混合戰(Hybrid war)攻擊台灣，透過網軍放假消息，導致一位台灣外交官自殺身亡，也大量入資媒體，宣傳中國政治議程(Propaganda)，透過宣傳一國兩制企圖統一台灣。
　
因此，今天在巴黎，藉由對習近平車隊高舉台灣獨立旗，並呼喊台灣獨立、拒絕一國兩制等口號，希望在法國這塊象徵自由的土地上，向世界展現台灣人捍衛自由民主決心外，也向中國及習近平表達嚴正抗議，立即停止侵犯台灣。
　
然而，以自由、平等、博愛國家為榮的法國，今日卻成為獨裁政府的幫兇，企圖封鎖所有反對聲音，連只是站在路旁拿出旗幟呼喊口號進行和平示威的自由都沒有，這就是象徵自由的國度嗎？這就是法國政府面對抗議聲音的態度嗎？
　
今天在警備車上時，警察告訴我平常並不會這樣，可以自由抗議，更不會把我抓起來關在警車裡，但今天有高層指示必須封鎖所有抗議聲音。請問，高層是誰？是馬克宏在高呼自己是Jupiter之後，進一步向世界宣告向獨裁者看齊嗎？
　
自由(Liberté)一直以來作為法國最核心的價值，法國在今天背叛了自己，成為壓迫言論自由的加害者。為此，法國政府應該給個交代，為什麼法國政府可以阻擋對習近平的抗議？以什麼理由扣留、搜身和平抗議者並沒收物品？自由究竟是是法國必須貫徹的精神，還是只是可以為了獨裁者妥協的教條？今天法國羞辱了在象徵自由國度為自由而戰的台灣人，還是羞辱了法國自己。
　
【Version Française】
Ci-dessous, le contenu de ma déclaration :
　
Taïwan est actuellement un État de facto doté de son propre gouvernement, sa propre population, son propre territoire et sa propre souveraineté. Dans le rapport de la Freedom House, Taïwan est le pays le plus démocratique d’Asie après le Japon. Taïwan se classe aussi au 13ème rang de l’indice de compétitivité mondiale (WEF) et contribue grandement au monde dans les domaines de la démocratie, de la liberté, des soins médicaux et de l'industrie des circuits intégrés.
　
Mais la Chine n’a jamais renoncé au recours à la force pour rattacher Taïwan à son territoire. Sur le plan militaire, la Chine pointe sur Taïwan plus de 1 000 missiles et menace de prendre contrôle de l’île par la force. Pékin attaque sur de multiples fronts pour bouter l’île hors de l’arène internationale : en l’empêchant de participer à l'Assemblée mondiale de la santé (OMS), en lui arrachant un par un ses alliés diplomatiques, en faisant pression sur des entreprises internationales pour qu’elles classent Taïwan comme faisant partie de la Chine sur leurs sites internet, en faisant pression sur le Comité olympique de l'Asie de l'Est (EAOC) pour qu'il annule les "Jeux de la jeunesse de l'Asie de l'Est" organisés par Taïwan. Récemment, il y a également eu des attaques fréquentes à Taïwan par le biais de guerres hybrides qui ont conduit un diplomate taïwanais à se suicider. Ils ont également beaucoup investi dans les médias pour diffuser la propagande chinoise et tenter de promouvoir la formule ”un pays, deux systèmes”.
　
C'est pourquoi, aujourd'hui, à Paris, j'ai agité haut le drapeau de "l'indépendance de Taïwan" contre Xi Jinping, en scandant le slogan « Taïwan n'acceptera pas "un pays, deux systèmes" ». J'espère qu'en France, où la liberté est une symbole de la République, je puisse démontrer à la communauté internationale notre droit à préserver et continuer à construire un pays indépendant aux valeurs démocratiques. Dans le même temps, j'ai également réclamé solennellement à la Chine et à Xi Jinping l'arrêt de leur tentatives de contrôle sur Taiwan.
　
La France, qui porte « Liberté, Égalité, Fraternité » au coeur de ses valeurs est devenue aujourd’hui le complice d’un gouvernement autoritaire. La France a même été privée de la liberté de se tenir sur la route en agitant des drapeaux et en scandant des slogans. Elle a essayé de bloquer (toutes) les voix de l’opposition, ce qui est contraire à la façon dont le gouvernement français gère habituellement les manifestations.
　
La France, est-ce encore le pays qui symbolise la liberté?
　
Lorsque j’ai été détenu dans un fourgon de police, un policier lui-même m’a dit que d'habitude, le peuple peut manifester librement. En revanche, aujourd’hui, des instructions provenant de hauts niveaux du gouvernement ont été données, de sorte qu’on ne permette aucune manifestation lors de cette journée.
Je me permets de demander : Quels sont ces « hauts niveaux » ? D’où viennent ces instructions et qui ont donné ces instructions? Après avoir déclaré être Jupiter, Macron va-t-il sombrer dans l’autoritarisme ? La liberté a toujours été l’une des valeurs fondamentales de la France, mais aujourd’hui elle a trahi cette valeur en opprimant une liberté fondamentale : la liberté d’expression.
　
Ainsi, je me permets d’interroger le gouvernement français : pourquoi avez-vous bloqué la manifestation contre Xi Jinping et le système autoritaire qu’il incarne ? La liberté est-elle l'esprit que la France doit incarner ou est-ce juste un dogme qui peut être compromis pour accueillir des dictateurs ? La France a porté atteinte à la liberté des Taïwanais qui ont souhaité manifester dans la rue pour la liberté en s’opposant à un pouvoir autoritaire. Elle s’est, ce faisant, porté atteinte à elle-même.
　
La France, est-elle encore un pays à la hauteur du mot “liberté”, qu’elle prétend symboliser ?
　
　
　

【English Version】
The following is the arguments of the declaration：
　
Taiwan is currently a state de facto composed of its own government, population, territory, and sovereignty. According to the Freedom House index, Taiwan is the most democratic country in Asia only after Japan. Taiwan is ranked 13th in the index of competitivity of the World Economic Forum and contribute largely to the world in the domains of democracy, of liberty, healthcare and the integrated circuit industry.
　
However, China has never given up on using force on us. On the military front, China has targeted more than 1000 missiles at Taiwan and has threatened to reunify Taiwan by force. Beijing attacks on multiple dimensions in order to throw Taiwan out of the international arena, by preventing us from participating at the World Health Organization, by getting rid of our diplomatic allies one by one, by putting pressure on the international companies so that they would classify Taiwan as a part of China on their internet sites, by putting pressure on the East Asian Olympics Committee so that they would cancel the Youth Games in East Asia organized by Taiwan. Recently, there have been more frequent attacks at Taiwan through the use of hybrid wars which have led to the suicide of a Taiwanese diplomat. They have also invested largely in media for Chinese propaganda and has tried to promote the notion of one country, two systems.
　
This is why today in Paris, I have proudly waved the flag of the Independence of Taiwan against Xi Jinping, with the slogan, Taiwan will not accept, “one country, two systems”. I hope that in France, where freedom is a symbol of the Republic, I can show the international community our determination to defend our democracy. At the same time, I would also like to protest against China and Xi Jinping : stop the invasion of Taiwan immediately.
　
However, France, which prides itself on liberty, equality, and fraternity, has become an accomplice of the authoritarian government today. It tried to block all opposition voices. Even there is no freedom of expression, just standing by the road and taking out the flag and shouting slogans for a peaceful demonstration. Is this the country that symbolizes liberty? Is this the attitude of the French government in face of protests?
　
When I was detained in a police van, they told me that normally, people can protest freely. However today, instructions from high-level officials had already been given that no demonstrations in any form were allowed during this day.
　
I would thus like to ask: who are these “high officials”? Where do these instructions come from? After having declared being Jupiter, is Macron going towards autocracy just as Xi Jinping does? Freedom has always been one of the fundamental values of France but today she has betrayed it by oppressing one freedom, the one of expression.
　
In addition, France, with its « Liberté, Égalité, Fraternité » at the centre of its values, has become an accomplice of an autocratic government. Thus, I would like to question the French government: why did you block the demonstration against Xi Jinping and the authoritarian system he embodies? Is freedom the spirit that France must embody or is it just a dogma that can be compromised to accommodate dictators? France has violated the freedom of Taiwanese who wanted to demonstrate in the streets for Taiwan independence against authoritarian China.
　
Please ask yourself, is France still a country which symbolizes Liberté ?

Hello friends! Today we're going to share with you how to make a classic French potato casserole: Gratin Dauphinois.

Gratin dauphinois is a traditional French dish which is made with layers of finely sliced potatoes, cream, butter and Gruyère cheese. This dish is from the Dauphiné region in south-eastern France. Every home cook has their own formula for preparing this gratin, but traditionally, his dish usually rubs with garlic and butter at first.

We love potato casseroles, but this dish is our favorite so far. The flavour is amazing, each bite just melts in your mouth. Our simple and delicious recipe is super easy, and uses very few ingredients, but tastes extra delicious. It’s definitely a comfort food. Hope you like it. Enjoy.:)

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This is an #ASMR​ ver, you can check out the other version that with BGM and Voices in Chinese if you like:
https://youtu.be/Sk0QcNmTEp0
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How to make French Potato Gratin Dauphinoise
French Potato Gratin Dauphinoise Recipe

☞ Yields: 3~4 servings
☞  Baking Dish size：13x17x5cm

✎ Ingredients
potatoes 500g (peeled, net weight)
milk 250ml
whipping cream 100ml
Gruyère cheese 70g
butter 15g
a pinch of nutmeg powder
salt 4.5g, if the cheese is too salty, reduce the salt to 3.5g
black pepper O.T
garlic clove 1

✎ Instructions
1. Rub the inside of the baking dish with the garlic and the half of softened butter. Set aside.
2. Shredding the cheese. You can use whatever shredder you have on hand, just make sure the cheese is cold.
3. Toss the potatoes and just peel and thinly slice the potatoes to 2mm~3mm thick (500g). Don't soak them.
4. In a large saucepan, combine the milk, whipping cream and the cheese over medium high heat. While the cheese is melted, then season with salt, pepper and nutmeg powder. Stir to blend.
5. When it comes to simmer, reduce the heat to low, and put the potato slices into the pan, stirring occasionally for 5 minutes, since potatoes release their starch into the liquid, it will help thicken the sauce. Re season if needed.
6. Layer half the potato slices in the dish, spoon some sauce over the potatoes, then finish off layering the rest of the potato slices, the slices can overlap slightly. Pour over the rest of the sauce.
7. Cut the remaining butter into small pieces and dot the butter, finishing with sprinkling the cheese to cover the potatoes.
8. Preheat the oven to 180°C, and bake for 70~80 minutes, or until the potatoes are cooked through and the top is crips and golden brown.
9. Once baked, cool down for several minutes, then serve and enjoy.
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Chapter:
00:00 opening
00:34 Ingredients
01:20 Preparing
04:51 Make sauce
07:00 Make Gratin Dauphinois
09:06 Baking
09:18 taste
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#GratinDauphinois
#FrenchCuisine
#easyRecipes

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Last-minute Christmas cake idea!!!

You just need 5 ingredients: eggs, flour, sugar, whipping cream, and cocoa powder! Toppings are optional. You can decorate it in the way you like ;)

---------------------------------
Bûche de Noël

Difficulty: VERY Easy
Time: 1hr + cooling time

Necessary Equipment:
9-inch square brownie pan
electric mixer

Ingredients:
((Sponge Cake))
3 eggs
5 tbsp. granulated sugar
5 tbsp. cake flour
((Chocolate Whipped Cream))
200ml whipping cream
1 tbsp. granulated sugar
2 tbsp. cocoa powder
((Toppings))
fruits of your choice
cocoa powder or powdered sugar

Directions:
1. In a bowl, place eggs and sugar. Beat on high speed with an electric mixer for about 10 minutes until white and fluffy.
2. Line the pan with parchment paper. Preheat the oven to 180C (356F).
3. Sift in cake flour, half at a time, and mix on low speed with an electric mixer for a minute or two in total until just combined.
4. Pour the batter into the pan and drop it lightly on the counter to raise the air bubbles out of the batter.
5. Bake at 180C (356F) for about 12 minutes.
6. When it's done, drop the pan lightly to prevent shrinking.
7. Remove the sponge cake from the pan by lifting the parchment paper and place it on a wire rack to cool.
8. Meanwhile, combine whipping cream, granulated sugar, and cocoa powder in a dry, clean bowl. Float the bottom of the bowl in ice water, whisk the cream until firm peaks form.
9. When the cake is cool enough, remove the parchment paper. Cut off one end of the sponge cake diagonally.
10. Coat the surface of the sponge cake evenly with the cream. Place the cut side on the other side, and roll up the cake. Wrap the cake in the parchment paper and cool in the fridge for 30 minutes to set.
11. Cut off one end diagonally to make a stub. Coat the surface with the cream and place the stub on top. Then evenly coat with the cream and drag a fork through the cream to make a bark-like texture if you like.
12. Dust with powdered sugar to resemble snow or cocoa powder is okay. Garnish with some fruits if you like.

↓レシピ（日本語）
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12 Days of Christmas (Instrumental)
We Wish You a Merry Christmas (Instrumental)

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