Ying C. 一匙甜點舀巴黎

[BIOS Monthly Column / BIOS Monthly 專欄] 法國甜點大師群像 - Christophe Adam（中文請按「繼續閱讀」）

New column post on Christophe Adam, the owner of L' Eclair de Génie and the one who has transformed the éclairs from a classic French pastry to a modern snack as well as an icon of "French chic". Be sure to read till the end as I also talk about his new shop "Dépôt légal" (opened last month) and the emerging Adam empire.

上回專欄介紹了法國的天菜甜點主廚Christophe Michalak，這次要和大家談談他的好哥兒們、l'Eclair de Génie的主廚Christophe Adam。許多去巴黎的台灣讀者都知道，近期法式甜點的代表除了馬卡龍外，就屬閃電泡芙（l'éclair）最受歡迎，而巴黎有一家專賣閃電泡芙的甜點店。這家店的靈魂人物、Christophe Adam主廚究竟是什麼樣的背景，才會靈光乍現*（l'Éclair de Génie法文店名原意）將閃電泡芙作為主打、又是如何將傳統甜點改頭換面變成法式時尚的代表？專文為大家解析，文末更有Adam最新的選物店Dépôt Légal介紹，帶大家一起直擊Adam如何創建自己的品牌帝國。

*非常感謝熱心的讀者Marie Giga來信點出Adam其實在此玩了一個法國人很愛的雙關文字遊戲，以及「éclair de génie」的法文原意。

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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。

[BIOS Monthly Column / BIOS Monthly 專欄] 法國甜點...

Ying C. 一匙甜點舀巴黎

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