Ying C. 一匙甜點舀巴黎

[Paris pastry guide / 巴黎甜點指南］Tea time at Le Dali, Le Meurice / Le Meurice 達利廳下午茶 (中文請按"see more")

A sneak peek into the tea time at Le Dali, Le Meurice. Spent a wonderful afternoon yesterday at Le Meurice, tasting and appreciating the amazing work of the chef Cédric Grolet and the team. Chef Cédric was so kind (as always!) that he organized a kitchen visit for us. Since it's where I have interned, I was very happy to meet my old colleagues again 😌. Stay tuned for a blog post soon!

*Follow me on Instagram and check my Stories for more videos and photos of Paris and pastry news! http://www.instagram.com/applespoon

昨天下午和朋友一起去巴黎五星級飯店Le Meurice的達利廳下午茶。這裡的天才甜點主廚Cédric Grolet，就是我之前在部落格寫過專文介紹的那位。昨天很幸運剛好遇到他，所以聊了一下，他也非常貼心地安排我們參觀廚房。由於這是我之前實習的地方，所以真的非常懷念，看到以前的同事也好開心！接下來會寫一篇專文介紹，現在先請大家看個十秒短片期待一下❤️😊

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介紹Cédric主廚及他代表作的文章在這裡 >> http://ying-c.com/blog/le-citron-by-cedric-grolet
也別忘了follow我的Instagram，看Stories直擊更多巴黎甜點店！http://www.instagram.com/applespoon
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#yingspastryguide #paris #lemeurice #cedricgrolet

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About author

高端甜點師轉身，華文世界首位以系列深度專文拆解法式甜點奧祕的作者。歷經巴黎米其林星級廚房 Le Meurice、Saint James Paris 及知名甜點店 Carl Marletti 等嚴格淬煉，擁有法國專業甜點師資格認證。著有《法式甜點學》、《巴黎甜點師Ying的私房尋味》、《Paris for the Sweet Tooth》；譯有《人氣甜點師的新穎傳統甜點藝術》。長期為商業周刊、國內外雜誌、以及 BIOS Monthly、博客來OKAPI 等媒體撰寫甜點專欄。常居巴黎，是當地社群媒體界知名意見領袖（Instagram @applespoon）。持續第一手引介與開拓法式甜點的專業知識與趨勢，攝影作品亦散見國際媒體。畢業於「廚藝界的哈佛」Ferrandi 高等廚藝學校。在成為甜點人之前是行銷人與社會學家，擁有台大商研所、荷蘭 Utrecht University 社會研究雙碩士學位與數年國際品牌行銷經歷。 Ying C. is the first author to introduce the aesthetics of fine French pastry to the Chinese-speaking communities. Her in-depth analysis inspires her readers to embrace the world's latest pastry trends and the many facets of pastry making with appreciation. Former marketer and sociologist turned pastry chef, Ying continues to share the key to understanding pastries with remarkable photography via her blog and instagram. She writes for Business Weekly Taiwan and several online media, such as BIOS Monthly, Every little d, and OKAPI.books.com. She is the author of L’Art de la pâtisserie française, Ying’s Favorite Addresses in Paris, Paris for the Sweet Tooth and the translator of Opéra (Traditional Chinese version). Ying graduated from Ferrandi Paris, a renowned French school dedicated to culinary arts. She holds a French professional pastry chef certificate (CAP pâtissier) and boasts experience with Michelin chefs and some of the most prestigious Parisian pastry shops.

零時差深度評析世界甜點趨勢、拆解法式甜點奧秘。