（新專欄系列《法國甜點大師群像》熱騰騰出刊，大家一起來認識法國甜點圈的大師們和明星主廚現象！中文請按「繼續閱讀」。文長簡介也長，不過讀起來非常輕鬆有趣，不要被長度和註釋嚇到囉！）
The introduction of my new column on French pastry chefs (in Chinese) has just been published. In this very first entry I talk about the phenomenon of celebrity chefs in France (or in Paris especially) and its important drivers. I plan to introduce the important figures in this industry and their signature pastries in the following posts. The reason why I'd like to write about this is because I think it's essential to understand the context of the pastries on the table before you know how to appreciate and correctly judge them. I also believe that it's the time that we talk about other influential and talented chefs than Pierrer Hermé and Sadaharu Aoki only. I hope this column would make French pastries, their basics, their news, and the innovators more approachable to everyone here in Taiwan, so that we could discuss something more than people's subjective taste when it comes to pastry shop reviews and critics.
第一篇緒論和大家談討法國明星甜點師現象以及甜點圈生氣勃勃、百花齊放的現象，接下來將會一一介紹當前重要、引領世界潮流的甜點大師和他們的作品。和之前《法式甜點鑑賞》專欄相互並進、互相補充，相信會讓大家對當代法式甜點有更深入的瞭解。
因為要先為當代的法國甜點界做簡單的描述，所以文中提到非常多大家可能不是很熟悉的甜點師及店家，以至於完全是論文規格，光是註解就寫了31個。但不管註解的話，文章本身讀起來還是充滿樂趣的。建議大家一開始時可以完全不管註解直接讀過去，之後看到有興趣的地方、有興趣的主廚再回過頭去看註解。至於對法國甜點界已經有相當認識的朋友們，相信會讀得非常過癮。
當初設計這個專欄時，主要希望能達成兩個目的，一是因為台灣目前法式甜點店越開越多，我希望能藉著更深入了解法式甜點的基本功、當代甜點界的大師、作品風格、技巧等，讓台灣的大家在吃甜點的時候能夠對眼前的作品脈絡更為熟悉、進一步提升甜點鑑賞的趣味。另一個目的，則是希望提升更多人對甜點的認識與喜愛，讓手藝人的用心與付出都能被看見、更進一步促進彼此的交流與溝通，創作出更多更好的作品。希望有一天，台灣的甜點界也能和當代的法國一樣百花紛呈。
