Best spa day in Four Seasons Paris!!! Amazing Le George restaurant! Simone and his dazzling team 🥳😎🥂 thank q Christian 💞
four seasons paris restaurant 在 Michelle Yeoh 楊紫瓊 Facebook 八卦
同時也有1部Youtube影片，追蹤數超過217的網紅Ying C. 一匙甜點舀巴黎，也在其Youtube影片中提到，Maxime 為 l’Orangerie 餐廳設計的甜點「 Kiwi infusé à l’huile d’olive, Thé matcha au gingembre 」（橄欖油漬奇異果、薑味抹茶）。由 l’Orangerie 的甜點副主廚 Sacha Vadier 示範製作上桌前的最後裝飾。 ...
four seasons paris restaurant 在 Ying C. 一匙甜點舀巴黎 Facebook 八卦
[Keywords / #法式甜點關鍵詞] 為什麼法式甜點需要鑑賞？ / Why "tasting" is needed when we enjoy french pastries? (for English, please click "see more")
「吃東西就好好吃、幹嘛搞那麼複雜？」、「法式甜點難道比其他甜點高級？幹嘛要知道那麼多？」、「好吃就好了，知道更多難道它會變得更好吃嗎？」你是不是也有相同的疑問呢？今天就讓我們用 #詳細案例解析與書籍介紹 來回答這些問題吧！
📌 #吃與品嚐的差別：
「動物求飽足而人類吃東西，但唯有智者才懂得怎麼吃。」
👉👉 來看看創立世界第一個美食評鑒（可不是米其林喔！）、為品嚐美食寫了一整本探討「味覺」對生理產生的影響、甚至連「美食家」都有至少四個不同單字代表的法國人怎麼說！
📌 #飲食是瞭解人和瞭解異文化的途徑：
「告訴我你吃什麼，我就知道你是怎麼樣的人。」
👉👉 你知道在法國，「開心果與覆盆子」、「鳳梨與茉莉花茶」、「熱帶水果與芫荽」是非常常見的甜點口味組合嗎？如果不了解經典甜點的結構組成，又怎麼能看懂創作者在哪裡做了變化、哪裡是原創、哪裡是傳統、哪裡又是從別人那裡得到的靈感與借鏡？
📌 #品味甜點就是藝術鑑賞：
「餐桌是唯一一個在開頭一小時內絕對不會讓人感到無聊的地方。」
👉👉 如果在一小時之後你還感到無聊，那一定是甜點還沒上桌的緣故！
點開連結，讓我們一起進入法式甜點迷人多彩的世界！
（本文提到的幾本重要書籍皆有中譯本，有興趣的讀者不用懂法文、在台灣也能欣賞！）
*****
"Let's just eat, why making it so complicated?",
"Are French pastries 'more premium' than pastries from other countries or cultures? Why do we need to know that much?",
"It's alright as long as it tastes good! Would it taste better if we know more about it?"
Have you ever posed questions like the above? Let's have a look and try to answer them today!
📌 The difference between "eating" and "tasting":
"Animals feed themselves; men eat; but only wise men know the art of eating."
👉👉 The French have created the world's first food and restaurant guide, wrote a whole book meditating on the influences of taste on human physiology, such as sleep, dreams, sex, and even death; they have at least four different words referring to a foodie. Let's have a look on what they say about "tasting".
📌 Through food and eating, we get to know people and foreign cultures:
"Tell me what kind of food you eat, and I will tell you what kind of man you are."
👉👉 Do you know in France, the match between pistachio and raspberries, pineapples and jasmine tea, and tropical fruits and coriander are very common? If you have no idea on the composition and essentials of classics, how would you know the original ideas, modifications, as well as the inspirations the chef has drawn from elsewhere?
📌 Pastry and dessert tasting is an art and aesthetic experience:
"The table is the only place where one does not suffer, from ennui during the first hour."
👉👉 If you feel bored after the first hour, this must be the fact that desserts are not served yet.
Click on the following link and let's dive into the wonderful world of French pastries!
#yingspastryguide #frenchpastrykeywords #dégustation #tasting 三采文化Suncolor 時報出版 馬可孛羅文化 Ritz Paris François Perret Four Seasons Hotel George V Paris Maxime Frederic
four seasons paris restaurant 在 梁芷珊Canny Leung Facebook 八卦
What a pleasant surprise to meet Chef Anne-Sophie Pic in her London Restaurant La Dame de Pic (Four Seasons at Trinity Square), and we were personally greeted and served by her!
Sophie told us that she just arrived in the morning from Paris, and she went straight to work - all successful chefs are not only passionate but also extraordinarily hardworking 👍🏼👍🏼
Sophie 係法國人，佢係全球第四個摘取三星嘅女廚師，我今日真係好幸運。
Always lucky to have good food by great chefssss ❤️❤️
ps 啊，唔記得講好唔好食。
係超好食！
所有俾你放入口嘅嘢，無一樣係多餘，無一樣係複雜，全部都簡單直接，又靚又好食，份量又啱。
例如佢用一個竹籃放麵包，麵包下面係熱咗嘅小pebble，做少少嘢令麵包keep住熱，呢啲就係心思。
跟住你個問題一定係：貴唔貴？
我會話:好合理，近乎超值。最平嘅set lunch £42，tasting menu £95起，a-la-carte價錢都好合理（已經係加咗價，佢初初開嘅時候係set lunch £32)
four seasons paris restaurant 在 Ying C. 一匙甜點舀巴黎 Youtube 的評價
Maxime 為 l’Orangerie 餐廳設計的甜點「 Kiwi infusé à l’huile d’olive, Thé matcha au gingembre 」（橄欖油漬奇異果、薑味抹茶）。由 l’Orangerie 的甜點副主廚 Sacha Vadier 示範製作上桌前的最後裝飾。
The "Kiwi infusé, Thé matcha au gingembre" dessert created by Maxime Frédéric for restaurant l'Orangerie at Four Seasons Hotel George V, Paris. Sacha Vadier, the sous-chef pâtissier responsable of the restaurant demonstrates how everything comes into place at the last stage.
