Ying C. 一匙甜點舀巴黎

[Paris pastry guide / 巴黎甜點導覽] la Fleur de Vacherin from Maxime Frederic/ Maxime Frederic的Vacherin蛋白霜之花（中文請按「繼續閱讀」）

A sneak peak into what I've tasted yesterday at Restaurant L'orangerie - Four Seasons Hotel George V, Paris - this is the Fleur de Vacherin (a meringue flower) from the talented pastry chef Maxime Frederic. Everything we tasted was magnificent and that was definitely one of the best meals I had in Paris, thanks so much to the team of the hotel and the restaurant. Follow me on Instagram (@applespoon) and my Stories to stay always up-to-date! A detailed post to come.

🌸Read more about the pastry (the raspberry version) and the pastry chef: https://goo.gl/dhF7KV
🌸My last visit to the hotel and restaurant Le Georges: https://goo.gl/KxCirU

為了提早慶祝我的生日，昨天中午我和好友回到了巴黎四季喬治五世飯店，這一回是坐在我已經掛在心上快一年的l'Orangerie餐廳裡。我們不僅如願以償地嚐到了甜點主廚Maxime Frederic的招牌甜點Vacherin蛋白霜之花，還品嚐了許多這裡的精彩作品。不管是甜點還是餐點都美（而且美味）得無懈可擊！非常感謝喬治五世飯店的招待，我會盡快將完整的經驗分享給大家。如果等不及，別忘了追蹤我的Instagram（@applespoon）和Instagram Stories，能更快看到更多精彩影音照片！

🌸更多關於這個甜點（覆盆莓版本）與甜點主廚的介紹：https://goo.gl/dhF7KV
🌸我上次拜訪喬治五世飯店與Le Georges餐廳的介紹：https://goo.gl/KxCirU

#yingspastryguide #paris #restaurantlorangerie #maximefrederic

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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。

[Paris pastry guide / 巴黎甜點導覽] la Fleur de Va...

Ying C. 一匙甜點舀巴黎

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