Ying C. 一匙甜點舀巴黎

[Paris pastries / 巴黎甜點] Hôtel de Crillon 冬之花園下午茶 / Tea time at Jardin d'Hiver, Hôtel de Crillon, A Rosewood Hotel (for English, please click "see more")

除了巴黎喬治五世四季酒店外，因為兩位好友來訪，我在前兩週去了 Hôtel de Crillon（克里雍酒店）的下午茶。歷經四年整修，在 2017 年才重新開幕的 Crillon，其沈靜優雅的環境、溫暖親切的服務，與洗鍊華麗的甜點，都讓我們驚艷。我也很高興因此認識了低調的甜點主廚 Pablo Gicquel 的作品，希望很快會有更多機會品嚐到他其他的創作！

花了點時間把照片跟文字整理好，雖然現在台灣時間有點晚了，放甜點文章有點罪惡，但別等了！快點開連結，和我一起認識這個甜點主廚和他精彩的作品吧！😉

Recently discovered the wonderful pastries of the chef Pablo Gicquel at Hôtel de Crillon, thanks to two of my good friends who came to Paris for a short visit. We didn't expect it to be such an extraordinary experience: the environment is pretty lovely, the service heart-warming, and most important of all, the pastries creations of the chef Pablo Gicquel really fantastic.

Click on the following link to read more (in Chinese).

#yingspastryguide #paris #hoteldecrillon #pablogicquel

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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 pastries / 巴黎甜點] Hôtel de Crillon 冬之花...

Ying C. 一匙甜點舀巴黎

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