Tiramisu à la fraise (strawberry tiramisu) at l'Ourson Qui Boit in Lyon. 草莓提拉米蘇
biscuit génoise (génoise 法式海綿蛋糕)
crème chantilly (打發鮮奶油)
compote de fraises (草莓糖漿)
morceaux de fraises (新鮮草莓切片)
croustillants au chocolat (巧克力脆片)
poudre de cacao (可可粉)
We had our lunch today at a little restaurant "l'Ourson qui bout" run by the Japanese chef Akira Nishigaki and his wife. This is one of the desserts served in lunch menu, a tiramisu made in French way. The chef decomposes the traditional tiramisu and reinterprets it. Nothing fancy, but every component was well made and simply delicious.
在里昂的最後一天，我和朋友來到一個日本主廚（Akira Nishigaki）開設的小餐廳「l'Ourson qui boit」（喝水的小熊）。這是午餐菜單中的餐後甜點 - 草莓提拉米蘇。主廚將提拉米蘇的傳統元素重新解構呈現，用海綿蛋糕取代手指餅乾、打發鮮奶油取代蛋白霜與馬斯卡彭起司，並加上草莓糖漿與草莓切片，創造較為輕盈、適合夏天的清爽口感。
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