Ying C. 一匙甜點舀巴黎

Featured on Merci Pour l'Adresse Magazine! / 登上MPA Magazine囉！（中文請按繼續閱讀）

Got featured in the latest issue of M.P.A Magazine together with other talents for the Itinéraires Bis project (the project cover photo is also mine ✌️), collaborating with Merci Pour l'Adresse, La Villette, and MOB HOTEL. Two of my photos are currently hung on the wall at the hotel and will be displayed at La Villette afterwards.

Many thanks to my dear @jasminetartine for the snaps!

不瞞大家說，其實我最近也登上了法國雜誌《M. P. A》呢！雜誌名稱是「merci pour l'adresse」的縮寫，即「thanks for the address」、「感謝分想好地點」之意。這本雜誌的發展基礎，是將Instagrammers分享的旅遊地點、精選店家、餐廳、生活風景等製作成專題再以紙本印刷出來，由線上擴散到實體的媒體。他們以英法文寫作、印刷排版都有一定水準，會在許多店家與旅館內發送或提供免費閱讀。

這次和MPA合作的企劃「Itinéraire Bis」，是他們和巴黎北邊的La Villette文化園區、 MOB Hotel一起，希望能帶不管是遊客還是當地人重新發現這一個街區不同於傳統巴黎的魅力。我的照片有四章刊登在雜誌上，加上個人介紹。這個特別企劃的主題照片也是採用我的作品，其中兩張照片目前在MOB Hotel內展出、接下來也會在La Villette展出。剛好在巴黎的朋友們有機會可以看到我的作品:-)

還沒有追蹤我的Instagram帳戶的讀者們，別忘了追蹤@applespoon，有更多即時消息與巴黎照片隨時分享！👉🏻👉🏻 https://www.instagram.com/applespoon/

📍M. P. A Instagram account: https://www.instagram.com/mercipourladresse/

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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。

Featured on Merci Pour l'Adresse Magazine! /...

Ying C. 一匙甜點舀巴黎

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