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Discover new Mon Guerlain Sparkling Bouquet Eau de Parfum, a delectable reinterpretation of the Guerlain Perfumer’s eponymous classic. The iconic notes of Mon Guerlain - lavender, sambac jasmine, vanilla tahitensis and sandalwood - are enlivened by a juicy pear accord, reminiscent of a mischievously irresistible smile.
Discover more at guerlain.com: https://bit.ly/2MZgJ9a
[News / 甜點新聞] 巴黎豪華酒店甜點主廚大洗牌 / Parisan palace pastry chefs swapped around after September (for English, please click "see more")
上回說到 Maxime Frederic 主廚將在今年十月離開 Four Seasons Hotel George V Paris，前往明年春天開幕的 Cheval Blanc Paris（巴黎白馬莊園豪華酒店，屬於 LVMH 集團），當時我已預期巴黎甜點圈將有一波大變動，昨天新消息公佈，果然是一場大風吹啊！以下為大家整理各主廚的新去處：
👨🍳 Maxime Frédéric：Four Seasons Hotel George V Paris --> Cheval Blanc Paris
👨🍳 Michael Bartocetti：Shangri-La Hotel, Paris --> Four Seasons Hotel George V Paris
（Michael 主廚以他 vegan 純素的甜點出名，所以接下來 George V 可能也會有純素的甜點出現！）
👨🍳 Nicolas Paciello：Prince de Galles, a Luxury Collection Hotel --> Hôtel Barrière Le Fouquet's Paris
（Nicolas 主廚之前在 Prince de Galles 的知名創作包括 2017 年的「Tahitensis」香草莢聖誕節蛋糕、「Tarte au chocolat & sarrasin」巧克力蕎麥塔、「Omelette norvégienne à la vanille」香草熱烤阿拉斯加蛋糕等。他去年參加 MOF 法國最佳工藝職人大賽，可惜最後失利。）
👨🍳 Tristan Rousselot：Ecole Ritz Escoffier --> Prince de Galles, a Luxury Collection Hotel
（Tristan 年僅 27 歲，但經歷豐富。之前曾是 Qui sera le prochain grand pâtissier ? 甜點競賽節目第三季亞軍，接著被 Christophe Michalak 主廚招攬入自己的團隊，主理 Pâtisseries et Ecole Michalak 瑪黑店，後來帶領整個團隊擔任執行主廚、並負責食譜創作。在今秋加入 Prince de Galles 之前，他擔任 Ritz 甜點學校的教學甜點主廚。）
👨🍳 Matthieu Carlin：Guy Savoy --> Hôtel de Crillon, A Rosewood Hotel
（Matthieu 主廚於 2017 年 2 月開始擔任巴黎知名三星餐廳 Guy Savoy 甜點主廚，在前曾在 Ritz 酒店擔任行政副主廚（Chef adjoint）與 Shangri-La 酒店的副主廚。早期更歷任各星級餐廳，資歷顯赫、實力堅強。）
大家有發現哪些地方還空懸著甜點主廚的位置、誰又還不知道會去哪嗎？
因為甜點圈子實在小，各種傳言在之前已聽了很多。現在終於塵埃落定、希望很多不穩定的狀況能趕快過去。其實我對這波變動將帶來的新人新氣象還是感到滿正面的，這代表我們又將會有很多新的甜點創作可以好好期待了！只是如果有想吃誰之前的作品，要把握時間趕快去啊！
🔖 延伸閱讀：
Maxime Frédéric 主廚與巴黎白馬莊園豪華酒店：https://tinyurl.com/y4ytazng
沈靜絕美的冬之花園－Hôtel de Crillon 下午茶：https://tinyurl.com/y3vzg2wv
赤子之心打造完美極限－專訪 Maxime Frédéric 主廚（上）、（下）：https://tinyurl.com/y2cyv5dp、https://tinyurl.com/y3kclncu
********
Two weeks ago, we got informed that Maxime Frédéric, present executive pastry chef at Four Seasons Hotel George V, Paris is leaving the hotel to join Cheval Blanc Paris, opening in Spring, 2020. A swap-around among pastry chefs in Parisian palaces and restaurants was expected. The news released yesterday has confirmed the speculations:
👨🍳 Maxime Frédéric: Four Seasons Hotel George V, Paris --> Cheval Blanc Paris
👨🍳 Michael Bartocetti: Shangri-La Hotel, Paris --> Four Seasons Hotel George V Paris
(Michael Bartocetti is known for his vegan tea time at Shangri-La Hotel. Some changes of the dessert menu at Hotel George V could be expected. )
👨🍳 Nicolas Paciello: Prince de Galles, a Luxury Collection Hotel --> Hôtel Barrière Le Fouquet's Paris
(Nicolas's signatures include his "Tahitensis" Christmas cake in 2017, "Tarte au chocolat & sarrasin" (chocolate and buckwheat tart), and "Omelette norvégienne à la vanille" (Vanilla bombe Alaska). He has joined the MOF compeition last year and was one of the finalists.)
👨🍳 Tristan Rousselot: Ecole Ritz Escoffier --> Prince de Galles, a Luxury Collection Hotel
(The 27-year-old talent finished at the 2nd place in season 3 of "Qui sera le prochain grand pâtissier?", a popular French TV competition show featuring professional pastry chefs. He was then recruited by Christophe Michalak and led the team while being responsable for exclusive recipes. He is currently the head pastry chef instructor at the prestigious Ecole Ritz Escoffier.)
👨🍳 Matthieu Carlin: Guy Savoy --> Hôtel de Crillon, A Rosewood Hotel
(Matthieu Carlin has been the head of the pastry kitchen at Guy Savoy*** since February 2017. A seasoned professional, the chef was the Deputy pastry chef at Ritz Paris and Sous-chef pâtissier at Shangri-La Hotel before joining Guy Savoy.)
Did you find out which palaces/restaurants will still be missing their head pastry chefs, and whose new posts are not confirmed yet?
To be honest, I'm quite looking forward to the new picture of Parisian pastry circle as many new creations can be expected. But if you're keen to taste any specific desserts or work of a certain chef, go for it as soon as possible since they might be replaced very soon!
🔖 You might also be interested:
Maxime Frédéric to join Cheval Blanc Paris: https://tinyurl.com/y4ytazng
Tea time at Jardin d'Hiver, Hôtel de Crillon: https://tinyurl.com/y3vzg2wv
Interview with Maxime Frédéric: https://tinyurl.com/y2cyv5dp, https://tinyurl.com/y3kclncu
#yingspastryguide #paris
Mon Guerlain Bloom of Rose, an unprecedented accord. The new partition of Mon Guerlain features the original quartet of Carla lavender, Sambac jasmine, vanilla tahitensis and Australian sandalwood and the new arrival of an original duo of raw materials: Neroli and the Bulgarian Rose. A new bouquet is born.
產品資訊|
香奈兒摩登coco系列—50ml NT$ 4,180
前調充滿活力的柑橘香氣撲鼻而來
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後調廣藿香、香根草作為餘韻，烘托出充滿層次的細緻結構。
GUERLAIN—Mon Guerlain eau de parfum NT$2650
Carla Lavender from Provence, Sambac Jasmine from India, Album Sandalwood from Australia and Vanilla Tahitensis from Papua New Guinea
MISS DIOR—Absolutely blooming ear de perfume 30ml NT$2800
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Tiffany & Co同名香水—NT$2499
前調：綠橘中調：皇家鳶尾花後調：廣藿香和麝香
Atelier Cologne Clémentine California Cologne Absolue Pure Perfume—30 mL NT$2203(amazon)
fruity, green, and sweet aroma.
Headlines: California's Clementine, Italian Mandarin, and Jade's of Macedonia
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Atelier Cologne 恆純菊萃 Blanche Immortelle 100ml US$290
前味：橘子、含羞草、香檸檬
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TORY BURCH Love Relentlessly Eau de Parfum—50ml US$92(Sephora)
Top - pink pepper
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Lancome Tresor In Love 75ml NT$2800
上市2010
前味 桃花、佛手柑、梨子、粉紅胡椒、水蜜桃、紫羅蘭
中味 晨露、茉莉、土耳其玫瑰精油
後味 雪松、麝香
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