商業周刊 #三關鍵詞看懂當代法式甜點熱潮 專題之三－#返璞歸真 / "3 keywords to know when talking about the French pastry craze" #3. Back to the essentials" (on Business Weekly Taiwan) (for English, click "see more")
這兩年巴黎甜點界吹起一股自然健康的風潮，不僅減糖、甜點口感更輕盈，許多主廚開始拋棄人工色素、防腐劑與各種不必要的裝飾，這裡面走得最遠的便是 Yann Couvreur 主廚。一起來看看他「回歸甜點本質」的創作哲學、了解他怎麼以 #更健康但依舊精緻美麗 的堅持回應消費者需求！
Do you still remember that in my interview of Julie Mathieu, the co-founder and editor in chief of the magazine Fou de Pâtisserie, Julie has mentioned a latest trend of "more comprehensible pastries"? While consumers ask for things are less complicated, some pastry chefs try to get back to the essentials. The chef Yann Couvreur is one of the major proponents of such philosophy. He openly rejects the use of colorants, preservatives, and redundant decorations. Click on the following link to read more (in Chinese)!
#yingspastryguide #paris #yanncouvreur
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