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中秋月圓人團圓啦~
今晚與真亦一起來迎接中秋佳節的假期吧~
忙碌的生活還是要在特別的日子
抽空與家人老朋友聚聚 來個閒話家常
充充電!!
#林真亦 #林真亦就是零爭議
#聚會的輕鬆穿搭 #rangetaiwan
#中秋佳節 #閒話家常 #假期充電
感謝YUNA 林真亦_tw著用range定番Tee😍
紫色真的穿起來很好看😋
定番款一直以來是range的招牌🤗
翻玩google字體還有小寫e的牙齒😁
若你還沒有一件range 🔜趕快去下單吧
官網➡️rangetaiwan.com
#rangetaiwan #林真亦 #林真亦就是零爭議
#戲劇淺力新銳 #角頭2
奇妙的竹北巷弄小店😆
本來要去八二親食
沒想到平日中午還要等七組（驚）
於是意外發現了這家小店
門口整個綠意盎然耶
陽光撒下來很美
\
主要是以手工現作肉丸子
然後還有
#打拋豬飯
#刈包
#烤奶油吐司
#招牌雞湯
菜單Range整個超廣😆😆😆😆
\
平常我不太吃肉丸子的
傢俱店的我也不愛
但這家肉丸子意外可以接受耶
手作的丸子內嫩多汁～
下次會想帶女兒來
我覺得小孩會喜歡
帶小孩來吃很適合～還可以配奶油吐司
感覺小孩就很中🤩
#新竹美食 #新竹景點 #竹北 #竹北美食 #竹北景點 #hsinchu #zhubei #yummy #Taiwanfood #Chinesefood
#wantogo #viewtaiwan #tainantravel
[Paris pastries / 巴黎甜點] Yann Couvreur 主廚 2019 年六款聖誕節蛋糕創作 / The 6 bûches de noël of the chef Yann Couvreur (for English, please click "see more")
之前發表過 Yann Couvreur 主廚今年的聖誕節創作主打「Chilling Christmas」狐狸木柴蛋糕，也提到 Yann 主廚當時一口氣發表了六款蛋糕。今天進一步和大家分享每一種的口味和斷面。
其實一次製作多款聖誕節蛋糕並不是新聞，但六款確實比較少見。在發表會上 Yann 主廚提到，每一款創作會依據耗費的人工與心力而有不同的價格定位。由於聖誕節是一個大家歡聚的節日，他希望不管是什麼樣客人都能找到合適的蛋糕，才會一次推出如此多的選擇。
這六款蛋糕除了主打的狐狸是以適合冬季的栗子、榛果為主要口味外，還有兩款以熱帶水果為主題、另外還有以主廚的招牌作品「Merveille」巧克力榛果蛋白霜蛋糕和紫蘇檸檬塔變化來的創作，最後則是咖啡年輪蛋糕。預計 12 月中可以開始預購。
點開照片一起欣賞這些蛋糕的細節吧！
🔖 延伸閱讀：
毋需花言巧語，自然就是最美的溝通 — Yann Couvreur 主廚深度專訪：https://tinyurl.com/y555d2qy
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Last week I've shared the "Chilling Christmas" Yule log created by the chef Yann Couvreur for the Christmas 2019 and mentioned that besides this signature cake shaped as a fox chilling on a branch of wood, the chef also presented other 5 Christmas cakes of a variety of flavors.
It's no news that a chef or a pastry shop would launch more than one Yule logs, but 6 cakes at once are still a lot. During the presentation, the chef had a remark on the different market positioning of the 6 creations with regard to different price levels, labor costs, and efforts invested. He hopes that Christmas cakes is a pleasure that everyone could enjoy thus a range of products are created to meet different needs and affordability.
In the 6 cakes, there're some more "wintry flavors" such as chocolate, chestnut, hazelnut, and coffee as well as light and fruity flavors featuring tropical fruits or fruits with more acidity like mango, pineapple, lime, etc. Some cakes are actually transformed from the chef's signature work such as "Merveille" and "Tarte citron vert-shiso". They shall be available to order from mid-November.
Click on the photos for more details!
🔖 You might also be interested:
Interview with the chef Yann Couvreur: https://tinyurl.com/y555d2qy
#yingspastryguide #yanncouvreur #bûchedenoël #buchedenoel #christmas
