Ying C. 一匙甜點舀巴黎

Yann Couvreur x Amaury Guichon / Yann Couvreur與Amaury Guichon四手聯彈甜點創作（中文請按「繼續閱讀」）

I was very lucky to get invited to taste the wonderful creations made by the two great chefs today and met them in person. Both pastries (Cylinder and Ring Praliné) are extremely delicate but I prefer the Ring Prainé for its silky-smooth texture and the mild yet characteristic praliné components.

It was a very busy morning as so many people visited the shop, including chef Johann Martin as well. Wish I could attend their demos or have an interview next time apart from tasting though!

今早應邀前往瑪黑區的Yann Couvreur Pâtisserie, Rue des Rosiers品嚐Yann Couvreur與Amaury Guichon的創作：Cylinder（巧克力口味）、Ring Praliné（榛果口味）。Cylinder對我來說有點甜但Ring Praliné則意外地非常對我的口味。前陣子吃了太多榛果口味的甜點，大部分味道都很強烈，這個則意外地溫柔，柔和地傳達出秋果堅果的魅力。兩個甜點外型與做工都非常細緻，很適合好好欣賞。

另外很幸運的是，今天不僅兩位主廚都在現場，還遇到也曾多次造訪台灣的Johan Martin（他說他最愛的台北甜點店就是Quelques Pâtisseries 某某｡甜點，我還和他推薦了目前正在Salon du Chocolat參展的Yu Chocolatier 畬室法式巧克力甜點創作），三位主廚都非常親切，希望以後有機會能上他們的demo課或是做更深入的訪談🧡

最後，Amaury主廚即將於今年12月造訪台灣，在187巷的法式烘焙/料理/烹飪教室開甜點示範課程，我想他的粉絲們應該已經把課程名額搶光了吧！😂

#yingspastryguide #paris #yingc #yanncouvreur #amauryguichon

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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。

Yann Couvreur x Amaury Guichon / Yann Couvre...

Ying C. 一匙甜點舀巴黎

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