tag:blogger.com,1999:blog-53541295451473344372024-03-14T04:54:48.670-07:00WUniqueAnonymoushttp://www.blogger.com/profile/06570435674699173811noreply@blogger.comBlogger165125tag:blogger.com,1999:blog-5354129545147334437.post-28963769227560280032019-02-08T02:13:00.001-08:002019-02-08T02:20:39.079-08:00好久不見◎<div style="text-align: center;">
自從開店以後,</div>
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時間越來越少,</div>
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總是體會到了,</div>
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何謂24小時也不夠用。<br />
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前些日子,</div>
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總算是跨出一步,</div>
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到外面的講堂開了聖多諾黑的課程,</div>
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與學員面對面談談法式甜點,</div>
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竟然,</div>
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還是有一直期待我繼續分享故事的朋友,</div>
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於是乎,</div>
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我決定還是必須騰出時間來,</div>
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繼續分享我所認識的一切,</div>
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也許會有更多元的系列,</div>
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目前預計的主要系列有:</div>
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◎食譜實作</div>
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◎開店歷程</div>
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◎飲食文化</div>
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◎甜點紀錄</div>
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◎餐廳分享</div>
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◎親子時光</div>
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也歡迎有繼續追蹤的朋友有想知道的故事,</div>
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我都很願意分享唷!</div>
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Anonymoushttp://www.blogger.com/profile/06570435674699173811noreply@blogger.com1tag:blogger.com,1999:blog-5354129545147334437.post-14794139526825822012016-10-15T07:54:00.000-07:002016-10-15T07:57:19.847-07:00夢想 ◎ 回到最單純的那時候<div class="separator" style="clear: both; text-align: center;">
<a href="https://scontent.ftpe4-2.fna.fbcdn.net/v/t1.0-9/13524306_967008036753884_1778251298985303033_n.jpg?oh=2832db7d7ed321a1fa83077188203bd6&oe=586239BA" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://scontent.ftpe4-2.fna.fbcdn.net/v/t1.0-9/13524306_967008036753884_1778251298985303033_n.jpg?oh=2832db7d7ed321a1fa83077188203bd6&oe=586239BA" width="320" /></a></div>
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<br /></div>
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今天,</div>
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我的一位優秀員工跟我分享昨天發生的事,</div>
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令我有感而發,</div>
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事情是這樣的:</div>
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我的員工的爸爸與朋友聊到小孩的工作,</div>
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她的姐姐在微軟上班,對方聽了點頭說:好!</div>
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妹妹在蛋糕店上班,對方聽了搖搖頭說:怎麼會呢?</div>
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我聽了很難過,</div>
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從小,大家都曾經有很多的夢想,</div>
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我長大要開飛機</div>
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我長大要當醫生</div>
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我長大要成為明星</div>
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曾幾何時,</div>
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夢想說也說不完,</div>
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小小的腦袋瓜裡懷抱著大大的夢想,</div>
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如今,</div>
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若有人問你:</div>
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<br /></div>
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<br /></div>
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『你的夢想是什麼?』</div>
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恐怕沒想個一晚,</div>
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也說不出來吧?</div>
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<br /></div>
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也許是想法成熟了,</div>
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也許是被現實嚇到了,</div>
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或許是怕被旁人笑。</div>
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原來,年紀越大,</div>
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堅持追尋夢想的人越難找,</div>
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還記得電影Up in The Air中的一段台詞,</div>
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主角問不滿意即將被裁員的員工:</div>
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他用多少錢,讓你放棄了你的夢想。</div>
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追求夢想的快樂不是旁人給的,</div>
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要自己爭取,</div>
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勇敢踏出去,開始第一步,</div>
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才是真正為自己朝向夢想邁進。</div>
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無二,也是我的第一步,</div>
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它聯繫著我的家人、朋友、客人及我所愛的飲食文化,</div>
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家人常常問我:累不累?做的好不好玩?</div>
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累,但是真的很好玩,</div>
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店裡每天製作許多光鮮亮麗的甜點,</div>
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但是總是有那麼一刻,</div>
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在製作最簡單的餅乾時,</div>
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回想起,</div>
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與媽媽一同搓捏果醬餅乾,</div>
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小時候最期待的時刻。</div>
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夢想可以很單純,</div>
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我希望可以做出許多甜點,</div>
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讓愛哭的小孩破涕為笑,</div>
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讓有情人終成眷屬,</div>
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讓家人聚在一起歡樂,</div>
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讓人吃一口甜點,</div>
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又重新燃起繼續追逐夢想的動力。</div>
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<br /></div>
Anonymoushttp://www.blogger.com/profile/06570435674699173811noreply@blogger.com1tag:blogger.com,1999:blog-5354129545147334437.post-34471342436281752472015-05-24T09:22:00.000-07:002017-12-16T07:55:42.885-08:00淬鍊 ◎ WUnique <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWqWWXttu5uiRvAiP5900OQAeoh4PSWIjVSA0YoJv5QdDpPmbsHRByulP35iKaCpSfRimrl_RMQfPjC9HrMkZW7ChJYQ6YN_rp9x2FUqBUnVqxsS496-n1jymlKHSjHCq28taQ3cDVyP4/s1600/11311674_10152856647212227_587990781_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWqWWXttu5uiRvAiP5900OQAeoh4PSWIjVSA0YoJv5QdDpPmbsHRByulP35iKaCpSfRimrl_RMQfPjC9HrMkZW7ChJYQ6YN_rp9x2FUqBUnVqxsS496-n1jymlKHSjHCq28taQ3cDVyP4/s320/11311674_10152856647212227_587990781_n.jpg" width="320" /></a></div>
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從開始無二工作室以來,</div>
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默默的已經過了半年...<br />
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過程中有許許多多的困難與挫折,</div>
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當初也沒想過會受到這麼多人的喜愛,</div>
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保持低調埋頭研究我在法國所學,</div>
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我學習甜點的時間其實並不長,</div>
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無二工作室算是與我一起成長的夥伴,</div>
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很謝謝各位來捧場指教的客人!</div>
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<span style="color: #990000;">今後無二會一直秉持一貫的精神繼續努力!</span></div>
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<span style="color: #990000;">請大家繼續多多指教!</span></div>
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在這裡要把半年來大家對無二有的疑惑與建議,</div>
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做一些釋疑、解釋及讓大家知道我們用心在哪。</div>
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首先,</div>
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<span style="color: red;"><b>當然是要介紹無二工作室成立的宗旨,</b></span></div>
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『我希望能將我在法國遊歷與學習到的法國甜點文化,</div>
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透過我帶回台灣來,讓大家在台灣也能一嚐法國經典的各式甜點,</div>
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例如:聖多諾黑、巴黎榛果泡芙、檸檬塔、千層派、歐貝拉及翻轉蘋果...等,</div>
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再使用台灣新鮮的水果、食材或進口的高級食材創作,</div>
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捨棄掉過多的多於裝飾,</div>
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目標是每週都有至少一款的限定創作,</div>
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帶給大家更多的驚喜,</div>
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以及"每日"新鮮製作的甜點</div>
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同時大家的回饋也讓我與這間店更加成長。』</div>
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半年後的今天我希望我有做到這點,</div>
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因為我在廚房做得很開心,</div>
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希望把這份得來不易的努力分享給大家!</div>
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<br /></div>
<div style="text-align: center;">
<span style="color: red;"><b>法國經典甜點系列概念</b></span></div>
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<br /></div>
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製作法國的經典款甜點,</div>
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我把在法國當地所見,覺得值得效法之處,</div>
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透過我重新修改食譜,(註:店面販售食譜皆由自己重新構思)</div>
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盡量讓大家品嚐到真實的法國滋味,又不失我的巧思,</div>
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例如:</div>
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使用更容易入口法國名店 <span style="background-color: #cccccc; font-family: "arial" , sans-serif; white-space: nowrap;"><span style="font-size: x-small;">La Pâtisserie des Rêves </span></span>聖多諾黑的造型,</div>
<div style="text-align: center;">
將榛果泡芙中榛果醬改為我更喜愛的海鹽焦糖醬,</div>
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將翻轉蘋果的派皮改為千層酥皮及加入無糖的薰衣草鮮奶油,</div>
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讓容易過甜的法國甜點更加平衡,卻無須減少本身糖產生的風味。</div>
<div style="text-align: center;">
<span style="color: #990000;">法國經典款,帶回"真食"的法國味道!</span></div>
<div style="text-align: center;">
<span style="color: #990000;"><br /></span></div>
<div style="text-align: center;">
<span style="color: red;"><b>創作系列甜點概念</b></span></div>
<div style="text-align: center;">
<span style="color: red;"><b><br /></b></span></div>
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一開店的同時就決定可以的話,</div>
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每周推出新的創作,</div>
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使用台灣在地食材結合進口高級食材,</div>
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用我自己的方式詮釋法式甜點,</div>
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半年過去了,</div>
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陸陸續續也推出了將近50種限定,</div>
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也常常收到大家品嚐後的回饋,</div>
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讓我得以做出更好的口味再回饋給大家!</div>
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<br /></div>
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<span style="color: red;"><b>營運模式</b></span></div>
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<br /></div>
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由於以工作室型態經營,</div>
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產量有限,也需要有好的休息構思創作甜點,</div>
<div style="text-align: center;">
目前營業時間為週二、三公休,</div>
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中午12-下午7點,</div>
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時間或許看似很短,</div>
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我們已經卯足全力每天製作新鮮的甜點,</div>
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堅持當天製作當天販售,</div>
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<span style="color: #990000;">除了少數常溫蛋糕以外,</span></div>
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<span style="color: #990000;">甜點絕不隔夜!</span></div>
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基於這點,</div>
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讓我們真是吃足苦頭,</div>
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由於人流難以掌控,</div>
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甜點剩下若丟掉也可惜,</div>
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因此時常發生下午5.6點已所剩無幾,</div>
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讓許多客人撲空或失望,</div>
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我都感到很抱歉,</div>
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但是這是我們提供的堅持與品質,</div>
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也希望購買的客人能於當天新鮮食用!</div>
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此外,仿照法國外帶甜點的習慣,</div>
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希望大家外帶甜點與朋友家人分享,</div>
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或是公園涼亭,又或是自己喜愛的角落,</div>
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店面設計很小,僅有6個位子,</div>
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不容易安排訂位,因此內用採現場候位。</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<span style="color: #990000;">最後與大家分享</span></div>
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<br /></div>
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開一間小店著實不易,</div>
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每一處看似理所當然的角落,</div>
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都是店家日夜苦思想出來的,</div>
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希望大家都能來無二工作室看看嚐嚐,</div>
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才會懂我們的用心所在,</div>
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我會一路挾著大家的期望與建議,</div>
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慢慢成長茁壯,</div>
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做出更多讓更多人喜愛的甜點!</div>
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Anonymoushttp://www.blogger.com/profile/06570435674699173811noreply@blogger.com2tag:blogger.com,1999:blog-5354129545147334437.post-2628712131137449272014-10-23T08:07:00.000-07:002017-12-16T07:55:15.858-08:00真食 ◎ WUnique <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEju7tWCptoNNSYYHfbhOs16hZuw-aveoKA6MD5nO0VoeeE51ECCV_ZLND8z01xMnU7mcYI8TFOkBt2mptiJRDhFkl1ATgvTx-rBL1HkvIzOJyCtni1P0KjkVd1vvxNhT7nVOjgjWgD3Ids/s1600/IMG_0390.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEju7tWCptoNNSYYHfbhOs16hZuw-aveoKA6MD5nO0VoeeE51ECCV_ZLND8z01xMnU7mcYI8TFOkBt2mptiJRDhFkl1ATgvTx-rBL1HkvIzOJyCtni1P0KjkVd1vvxNhT7nVOjgjWgD3Ids/s1600/IMG_0390.JPG" width="320" /></a></div>
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今年年初二月,</div>
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結束了法國整整一年的修業,</div>
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除了帶著滿滿的行李及工具歸來,</div>
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<span style="color: #990000;">我的腦袋、鼻子、味蕾及我的手,</span></div>
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<span style="color: #990000;">也仍舊留著濃濃的法國味。</span></div>
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<br /></div>
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如同每一位留學生,</div>
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難免的想死了的家鄉味,</div>
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心裡早已有個譜的一大串列表,</div>
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正等著去一一拾回那些記憶中的味道。</div>
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<br /></div>
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隨著準備開店時間的空檔,</div>
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我每吃過一間,</div>
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就多一個疑問,</div>
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<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<span style="color: #990000;">這真的是我當初吃過之後,心心念念的菜嗎?</span></div>
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<span style="color: #990000;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<span style="color: #990000;">怎麼味道好像不是太好?</span></div>
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<br /></div>
<div class="separator" style="clear: both; text-align: center;">
回到台灣,</div>
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我反而時常想念著法國吃到的食物,</div>
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也許總是吃著冷冰冰的食物,</div>
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也許也有許多令人失望的餐館,</div>
<div class="separator" style="clear: both; text-align: center;">
但是那些食材的味道,</div>
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我吃的到,感受的到<span style="color: #990000;">食物的原味</span>,</div>
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不知道何時開始,</div>
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我回來吃到的,</div>
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<span style="color: #990000;">只剩味精、過多的調味料以及雜七雜八的味道。</span></div>
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<br /></div>
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在台灣,</div>
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我開始找不到讓我感到幸福、安心的食物,</div>
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好的食材,台灣多的是,</div>
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進口代理也不乏好食材,</div>
<div class="separator" style="clear: both; text-align: center;">
不知何時開始到處充斥的SOP醬料包煮出來的熱門餐廳?</div>
<div class="separator" style="clear: both; text-align: center;">
<span style="color: red;">提供便宜又大碗,系統的服務,</span></div>
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<span style="color: red;">卻吃不到一絲心意。</span></div>
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<br /></div>
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在法國,</div>
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<span style="color: #990000;">人們對廚師的尊敬</span>,</div>
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不需要聽得懂法文也能感受的到,</div>
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法國飲食文化的薰陶,</div>
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從他們的飲食禮儀就可以看出,</div>
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對於有技術食物又得人心的廚師,</div>
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有著許多崇拜,</div>
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<span style="color: red;">廚師願意精進鑽研技術,</span></div>
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<span style="color: red;">願意嚐試做出變化,</span></div>
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<span style="color: red;">人們願意付出多一點,</span></div>
<div class="separator" style="clear: both; text-align: center;">
<span style="color: red;">來品嘗師傅功力的心意呈現。</span></div>
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<br /></div>
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;</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGBzXOx9u78i3VXOoN1LmrH3gZnPeqJGP41JjsckS6HVqRdpby-O-SJ9DxXGa2E9xQ4OF2hXCNZxxWbe2XD0w58VcAyqy9PJoNWIMabTmjy8Th6l5v2wZE-U4FXG5Ktp91U3cCTa0uiWo/s1600/IMG_0398.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGBzXOx9u78i3VXOoN1LmrH3gZnPeqJGP41JjsckS6HVqRdpby-O-SJ9DxXGa2E9xQ4OF2hXCNZxxWbe2XD0w58VcAyqy9PJoNWIMabTmjy8Th6l5v2wZE-U4FXG5Ktp91U3cCTa0uiWo/s1600/IMG_0398.JPG" width="240" /></a></div>
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<br /></div>
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這兩年陸續爆發的食安議題,</div>
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讓我更加深刻體會,</div>
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身為一位甜點師,</div>
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<span style="color: #990000;">我該如何讓我的客人們吃的安心,</span></div>
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<span style="color: #990000;">能體會我製作甜點時的用心?</span></div>
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<br /></div>
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<span style="color: #990000;">也許為此,</span></div>
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<span style="color: #990000;">無法提供價格平宜的價格,</span></div>
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<br /></div>
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製作甜點的<span style="color: red;">材料</span>,</div>
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製作手工甜點的<span style="color: red;">耗時</span>,</div>
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製作手續的<span style="color: red;">複雜</span>,</div>
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新鮮製作的<span style="color: red;">堅持</span>,</div>
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每一樣都不能馬虎。</div>
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<br /></div>
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為的,</div>
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就是希望每位客人感受到,</div>
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讓大家放心的吃,</div>
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感受每一分用心,</div>
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期待新出的產品,</div>
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努力鑽研的技巧,</div>
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反覆的嘗試,</div>
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味蕾經驗的累積之下,</div>
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<span style="color: red;">呈現給每位認真用心品嚐的客人。</span></div>
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCebUL3Gv8MQlAy34oH1lwjfZJZSO6zMvJOpiKn8Rh9Mufp28mrw4YcbwP-XuwbmAxkMXn5An4On7YvzaYFYKExlZq2bqCkMXP89Do9sQmnWBx2fA5LIFv3cF7Z9iVCvte9JfvQLdvV2g/s1600/IMG_0471+(3).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCebUL3Gv8MQlAy34oH1lwjfZJZSO6zMvJOpiKn8Rh9Mufp28mrw4YcbwP-XuwbmAxkMXn5An4On7YvzaYFYKExlZq2bqCkMXP89Do9sQmnWBx2fA5LIFv3cF7Z9iVCvte9JfvQLdvV2g/s1600/IMG_0471+(3).JPG" width="320" /></a></div>
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在這個食安特別敏感的時刻,</div>
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我要讓大家知道店內使用的原料來源:</div>
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<br /></div>
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<span style="color: #0b5394;">水果</span></div>
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<br /></div>
<div class="separator" style="clear: both; text-align: center;">
店裡使用的水果皆為<span style="color: #990000;">新鮮進貨</span>,</div>
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不使用人工濃縮汁或化工製造。</div>
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<br /></div>
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<span style="color: #0b5394;">乳製品</span></div>
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<br /></div>
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奶油及鮮奶油皆為<span style="color: #990000;">高品質法國進口</span>。</div>
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<br /></div>
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<span style="color: #0b5394;">巧克力</span></div>
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<br /></div>
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使用法國品牌 <span style="color: #990000;">CHOCOLAT DE L'OPERA</span>,</div>
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針對不同系列的產品,</div>
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我會使用不同產地莊園,</div>
<div class="separator" style="clear: both; text-align: center;">
不同比例的巧克力做搭配。</div>
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<br /></div>
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<span style="color: #0b5394;">香草莢</span></div>
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<br /></div>
<div style="text-align: center;">
使用<span style="color: #990000;"> Alain Abel 品牌</span>的香草莢,</div>
<div style="text-align: center;">
米其林三星Robuchon餐廳也使用它的香草,</div>
<div style="text-align: center;">
可在許多產品中看見,</div>
<div style="text-align: center;">
<span style="color: #990000;">甜點中見到一顆一顆小黑點</span>,</div>
<div style="text-align: center;">
這是新鮮香草莢的特徵,</div>
<div style="text-align: center;">
除了香味自然芬芳不刺激外,</div>
<div style="text-align: center;">
有著特殊木質、花香。</div>
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<br /></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAdYge7OcBm_sKiZw3Vn6Tbyh03KABkxK1qs0ERN5F2YRX08exVCxukWg0Q3v2SWLIL6kTmoD-2Cqu1823v6PUPey711abj0rX2vuxiAcsAcS4oS0ipETvCucNtA-ia9-uPDE-qKWlAfg/s1600/IMG_9968.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAdYge7OcBm_sKiZw3Vn6Tbyh03KABkxK1qs0ERN5F2YRX08exVCxukWg0Q3v2SWLIL6kTmoD-2Cqu1823v6PUPey711abj0rX2vuxiAcsAcS4oS0ipETvCucNtA-ia9-uPDE-qKWlAfg/s1600/IMG_9968.JPG" width="320" /></a></div>
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<br /></div>
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<span style="color: red;">風味</span>及<span style="color: red;">品質</span>是我最在乎的兩項,</div>
<div class="separator" style="clear: both; text-align: center;">
<span style="color: #990000;">捨棄過多華麗而無味的裝飾</span>,</div>
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使用高品質的材料,追求風味的呈現,</div>
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隨時更新的多樣風味,堅持每天新鮮出爐的甜點,</div>
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將是我一路走下去的宗旨。</div>
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<br /></div>
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只希望,</div>
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能帶領大家一窺<span style="color: red;">"真食"的法國甜點</span>。</div>
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<br /></div>
<br />Anonymoushttp://www.blogger.com/profile/06570435674699173811noreply@blogger.com3tag:blogger.com,1999:blog-5354129545147334437.post-20153882427609561492014-06-27T02:38:00.001-07:002014-06-27T02:38:03.103-07:00【分子冰淇淋】香港。分子雪糕專賣店<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiF6bRsyPRNWtw49XcG2nLRwaLwwjw8lmtO7fbWkT2AXkngt91-VHcI5agJCJtjR6jA40bDnGtRsJRPiTeI3W8yxcUzGkJDfYDKECYR71TCS93I9GO0pTop3_ygtEqpSit-HlQGYc9gwZE/s1600/IMG_9637.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiF6bRsyPRNWtw49XcG2nLRwaLwwjw8lmtO7fbWkT2AXkngt91-VHcI5agJCJtjR6jA40bDnGtRsJRPiTeI3W8yxcUzGkJDfYDKECYR71TCS93I9GO0pTop3_ygtEqpSit-HlQGYc9gwZE/s1600/IMG_9637.JPG" height="320" width="213" /></a></div>
<a name='more'></a><br /><br /><br />
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第一次聽到分子料理,</div>
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是我開始接觸法式料理的時候,</div>
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<span style="color: #990000;">許多米其林等級的餐廳或多或少都會使用到分子料理的技術,</span></div>
<div class="separator" style="clear: both; text-align: center;">
改變食物原有的型態,使用另一種方式來詮釋。</div>
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而我也在<span style="color: #990000;">英國</span>的時候造訪了肥鴨餐廳 <span style="color: blue;"><a href="http://wuniquebien.blogspot.tw/2014/01/fat-duck-by-heston-blumenthal.html">The Fat Duck</a> </span>,</div>
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直接品嚐著名的分子料理,</div>
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而這次要介紹的分子冰淇淋,</div>
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<span style="color: red;">創始者也可以說是肥鴨的主廚了!</span></div>
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<br /></div>
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何謂分子冰淇淋呢?</div>
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就是把各種你想要的食材或口味,</div>
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做成醬汁,</div>
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就可以<span style="color: red;">利用"液態氮"</span>來製作成冰淇淋,</div>
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由於液態氮的溫度非常低,是<span style="color: #990000;">攝氏零下 196度 (-196度)</span>,</div>
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人碰到可是會立刻受傷的!</div>
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<br /></div>
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為什麼要用它來製作冰淇淋呢?</div>
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因為製作冰淇淋要好吃的關鍵,</div>
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<span style="color: #990000;">其中之一就是要滑順,</span></div>
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而要滑順的關鍵呢?</div>
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就是<span style="color: red;">溫度下降的越快越好</span>,</div>
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同時快速的攪拌,</div>
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液態氮就可以達到這個要求,</div>
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利用它的超低溫,</div>
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可以做出<span style="color: #990000;">冰晶結晶非常的小</span>,</div>
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吃起來就會特別的smooth,</div>
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而且可以輕鬆的製作出各種口味的冰淇淋喲!</div>
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像是肥鴨著名的<span style="color: #990000;">"培根蛋冰淇淋"</span>。</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1ol0OUsOd3nDJIC44BnkZ__pU40YP1oMQbuL8h64can-d06iBOhqubEvWJmcD5ZYYfCoCLLEiFlK9Gks_nvjlzAJs3zlgwjW1A38glLVHjPLakKHmVM82S55mDrF2Yo_DKPImfxsf5N4/s1600/IMG_9639.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1ol0OUsOd3nDJIC44BnkZ__pU40YP1oMQbuL8h64can-d06iBOhqubEvWJmcD5ZYYfCoCLLEiFlK9Gks_nvjlzAJs3zlgwjW1A38glLVHjPLakKHmVM82S55mDrF2Yo_DKPImfxsf5N4/s1600/IMG_9639.JPG" height="320" width="213" /></a></div>
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像圖中一樣,</div>
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使用KitchenAid當攪拌助手,</div>
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邊攪拌邊倒入液態氮,</div>
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非常快速簡單的就能做出好的冰淇淋。</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCB_niPXDZpG47zh8Q40mRw9zlndnAdVRv8ioe_qFSEdZxfJNGIv7b-XolqEo1ocKsdnvWbouzSfwfKYorgxSpu_NTzDXFyR4SppbR6E0igYVq2GSJNdRpRxc0BwZ4jCdKbZtcBm0Ql9c/s1600/IMG_9638.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCB_niPXDZpG47zh8Q40mRw9zlndnAdVRv8ioe_qFSEdZxfJNGIv7b-XolqEo1ocKsdnvWbouzSfwfKYorgxSpu_NTzDXFyR4SppbR6E0igYVq2GSJNdRpRxc0BwZ4jCdKbZtcBm0Ql9c/s1600/IMG_9638.JPG" height="213" width="320" /></a></div>
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製作時會<span style="color: #990000;">煙霧瀰漫</span>,</div>
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因為液態氮溫度一上昇就會氣化跑掉。</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoDbBM-9mgCRTs_959hyphenhyphenYcSA6Zda8sp3qCNiFxYnb4LXoNfI8Z3DbXHgU8yhgyfLYxSrQ8WogtdVCuTUJ-VdnLsOdKhnz_8aVetQ0pLS7AdKRKWx5zkPR-EJduZOcvIsHHgEPGHUBEwSw/s1600/IMG_9640.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoDbBM-9mgCRTs_959hyphenhyphenYcSA6Zda8sp3qCNiFxYnb4LXoNfI8Z3DbXHgU8yhgyfLYxSrQ8WogtdVCuTUJ-VdnLsOdKhnz_8aVetQ0pLS7AdKRKWx5zkPR-EJduZOcvIsHHgEPGHUBEwSw/s1600/IMG_9640.JPG" height="320" width="213" /></a></div>
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完成囉!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEite44EmiACVzV7l5JkwiXqYykEqMWR-CCfXNREfUXpVqcJDG2WFvtP_a0Awte9G1lf5tFEVV_EEVmkNpLrmsb-_YZ6mVQzMfrmmMoEuParxQ4STmsfpn6e6G2Iw0EN86S0bZDQaQoi_HA/s1600/IMG_9644.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEite44EmiACVzV7l5JkwiXqYykEqMWR-CCfXNREfUXpVqcJDG2WFvtP_a0Awte9G1lf5tFEVV_EEVmkNpLrmsb-_YZ6mVQzMfrmmMoEuParxQ4STmsfpn6e6G2Iw0EN86S0bZDQaQoi_HA/s1600/IMG_9644.JPG" height="320" width="213" /></a></div>
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總的來說,</div>
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液態氮的冰淇淋應該要有的滑順,</div>
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被這家店破壞了,</div>
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它在冰淇淋裡面加了酥酥的餅乾或是其他料,</div>
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反而破壞了這種冰淇淋的特色,</div>
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變得跟一般的沒什麼不同,</div>
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風味也沒有做出什麼突破,</div>
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所以我<span style="color: #990000;">不喜歡也不推薦這間店</span>,</div>
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當然這是一種新的噱頭,</div>
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但是身為餐飲業的人,</div>
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<span style="color: #990000;">應該了解食物的精髓,<br />才能讓客人吃懂它。</span></div>
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<br />Anonymoushttp://www.blogger.com/profile/06570435674699173811noreply@blogger.com0tag:blogger.com,1999:blog-5354129545147334437.post-21067295908762411342014-06-09T02:22:00.003-07:002014-06-09T02:28:39.105-07:00【瞞著爹 三店】丼飯專門店<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbo4S92_SP61L_ZCmkHQoUn66ANrqfuh-s5vO72vne1t1fomzMrmwmhw3iRlm6P_hrihN0LXK_i-ZpqBCgEOlA_RGXcmOmNzEp_HmiIoWPKHgYiXmoEUgo9yQ8If2pGnffS89RuYagFJI/s1600/IMG_9418.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrpkpzmHr6MXA4C28wM8n2znMEp3aeh_Mmjn8jecxKnPhOt7LB5dpNoGxax9OOVcVWfRBKpr9y1Eu9QarxUo1wgl_z_Kb634p78M9AMprQo4J03K_SBDUv47ICs7-Xdg0nNqawUv64mYs/s1600/IMG_9423.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrpkpzmHr6MXA4C28wM8n2znMEp3aeh_Mmjn8jecxKnPhOt7LB5dpNoGxax9OOVcVWfRBKpr9y1Eu9QarxUo1wgl_z_Kb634p78M9AMprQo4J03K_SBDUv47ICs7-Xdg0nNqawUv64mYs/s1600/IMG_9423.JPG" height="240" width="320" /></a></div>
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<span style="font-size: x-small; font-weight: normal;"><br /><br /><span style="color: #990000;">地址:八德路二段346巷9弄17號</span><br /><span style="color: #990000;">電話:02 2751 7345</span><br /><span style="color: red;">◎需注意,此餐廳不提供訂位!</span></span></h4>
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第一次聽到這個店名,</div>
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還想說,這是什麼店阿?</div>
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<span style="color: red;">為什麼不是瞞著娘?</span></div>
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這次澳門的朋友來訪,</div>
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指明雜誌上介紹的這間日本海鮮丼飯專門店,</div>
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因為澳門比較少吃這種海鮮的餐廳,品質應該也沒有台灣的好,</div>
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當然要帶他們去嚐嚐鮮囉!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbo4S92_SP61L_ZCmkHQoUn66ANrqfuh-s5vO72vne1t1fomzMrmwmhw3iRlm6P_hrihN0LXK_i-ZpqBCgEOlA_RGXcmOmNzEp_HmiIoWPKHgYiXmoEUgo9yQ8If2pGnffS89RuYagFJI/s1600/IMG_9418.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbo4S92_SP61L_ZCmkHQoUn66ANrqfuh-s5vO72vne1t1fomzMrmwmhw3iRlm6P_hrihN0LXK_i-ZpqBCgEOlA_RGXcmOmNzEp_HmiIoWPKHgYiXmoEUgo9yQ8If2pGnffS89RuYagFJI/s1600/IMG_9418.JPG" height="320" width="240" /></a></div>
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入口小小的,掛著一顆燈籠,</div>
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店面位於微風廣場後方的死巷內,</div>
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<span style="color: #990000;">果然像是個需要瞞著人來的地方!哈哈</span></div>
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點餐需要在進餐廳前決定,</div>
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不然可是不能進去的...</div>
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好像要做什麼壞事的交易。</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjspL-zloIuhIDeZ7rsl8iyqxQuVGP4-ibWlSkaXALGH3kLBu-LI2rTeLDZnU7elu67El707BBTgdgZVOd_D4OYDg7XiGidyQ4BYeAaCpvz0Ou55Zn08t1xsq-H3UncYDQjBOeVMrU5WCU/s1600/IMG_9422.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjspL-zloIuhIDeZ7rsl8iyqxQuVGP4-ibWlSkaXALGH3kLBu-LI2rTeLDZnU7elu67El707BBTgdgZVOd_D4OYDg7XiGidyQ4BYeAaCpvz0Ou55Zn08t1xsq-H3UncYDQjBOeVMrU5WCU/s1600/IMG_9422.JPG" height="320" width="240" /></a></div>
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除了這上面的口味外,</div>
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<span style="color: red;">還有賣"究極丼"一碗要價上千!</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYCpYQ189ZtXMnVvJ70k3Xhf5okaPXe4IYZsQr8zFL3cwPWOSvH6LkTx-AGx7BCbd5U9UPUgvdGiqI8eIbH9UtnNpEx7m3hHmYI8nATeH_CWE7LAo5TeLew3FO__wZOgrVdKjxn33XcrI/s1600/IMG_9419.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYCpYQ189ZtXMnVvJ70k3Xhf5okaPXe4IYZsQr8zFL3cwPWOSvH6LkTx-AGx7BCbd5U9UPUgvdGiqI8eIbH9UtnNpEx7m3hHmYI8nATeH_CWE7LAo5TeLew3FO__wZOgrVdKjxn33XcrI/s1600/IMG_9419.JPG" height="240" width="320" /></a></div>
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我點的是特選海鮮丼,</div>
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料還算多,<span style="color: red;">一碗 520 $</span>,</div>
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海鮮的部分都還算不錯,</div>
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但是每樣材料我都有吃過更好吃的,</div>
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所以就不算頂級的海鮮味道,</div>
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唯一讓人驚喜的是芥末是新鮮的。</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTG7cjuU9V6c2T2pAW2QmkdF1TebjV1BWYKp51MlVmFM_44RE53SmoFQn6Ua-WddNIcs-VXhsAWicf_myhxEfmt5mbFt0PJ2SDopy2mm4a-x2L-mVhQdbb3m2QufSgFwBPjY0fjeWhYeA/s1600/IMG_9420.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTG7cjuU9V6c2T2pAW2QmkdF1TebjV1BWYKp51MlVmFM_44RE53SmoFQn6Ua-WddNIcs-VXhsAWicf_myhxEfmt5mbFt0PJ2SDopy2mm4a-x2L-mVhQdbb3m2QufSgFwBPjY0fjeWhYeA/s1600/IMG_9420.JPG" height="240" width="320" /></a></div>
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朋友點的鮭魚卵海膽丼,<span style="color: red;">一碗 580 $</span></div>
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不過,這間的海膽不是很好吃,</div>
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<span style="color: #990000;">會有苦味跟海膽不新鮮的藥水味道</span>,</div>
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不夠鮮甜,不大推薦吃這個!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiidao1hEu7W4-esKhJsW0kezF7PIh9F6nqr1bX_uX0rAvifFlfLlRiqPQ1iK3PfaNOa5TNdGOhA2QcjZ4PEPzrECRtEbGHdEvQ_KqWwkti5wa2n2wbx6oPP2PPhDkE53OlvEdD_tChkGc/s1600/IMG_9421.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiidao1hEu7W4-esKhJsW0kezF7PIh9F6nqr1bX_uX0rAvifFlfLlRiqPQ1iK3PfaNOa5TNdGOhA2QcjZ4PEPzrECRtEbGHdEvQ_KqWwkti5wa2n2wbx6oPP2PPhDkE53OlvEdD_tChkGc/s1600/IMG_9421.JPG" height="240" width="320" /></a></div>
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整體來說是個<span style="color: #990000;">偏貴的丼飯餐廳</span>,</div>
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想嚐鮮的朋友還是可以去試試啦!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEif-tMrdTpRxc1xzOYB4KBUENHk6HR4bfCORrMPOe_vHb9_DyJQWNdq8P34vkiOLEqB-SEJ6nfOoESRfVlP4ZfGxJgaIWFlw4AIHTsF1o7dTrB1uPcjnwkwqW-O17GdWMA0I_Irf0-SJGw/s1600/IMG_9412.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEif-tMrdTpRxc1xzOYB4KBUENHk6HR4bfCORrMPOe_vHb9_DyJQWNdq8P34vkiOLEqB-SEJ6nfOoESRfVlP4ZfGxJgaIWFlw4AIHTsF1o7dTrB1uPcjnwkwqW-O17GdWMA0I_Irf0-SJGw/s1600/IMG_9412.JPG" height="240" width="320" /></a></div>
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<span style="font-size: x-small; font-weight: normal;"><span style="color: #990000;"><br /></span></span></div>
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<span style="color: #990000; font-size: x-small; font-weight: normal;">地址:永康街13巷6號</span></div>
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<span style="color: #990000; font-size: x-small; font-weight: normal;">電話:02 2395 6583</span></div>
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<span style="color: red;">2014年</span>對於台灣來說,</div>
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應該就是<span style="color: #990000;">冰淇淋大戰</span>吧!</div>
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不只各家便利商店接連推出各種口味冰淇淋,</div>
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準備強打今年暑假,</div>
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其他地方也陸續開了許多冰淇淋專賣店。</div>
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最令人期待的是,</div>
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今年冰淇淋不是只有預拌粉做出來的唷!</div>
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許多店家都是<span style="color: red;">法國學甜點回來開的</span>,</div>
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去過歐洲吃過冰淇淋的就知道,</div>
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<span style="color: red;">強調食材味道,使用新鮮素材作出來的味道,</span></div>
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可是大大的不同!</div>
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這間8%冰淇淋專賣店是在我去法國學藝前夕開的,</div>
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當初我只知道他跟 <span style="color: #990000;">4F 廚藝教室</span>是合作的關係,</div>
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我一直都蠻喜歡 4F 廚藝教室的風格,</div>
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不論是教學品質、整體設計及包裝,</div>
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我都很喜歡。</div>
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↓ 櫃檯的插花很漂亮</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuM8P_hmJaetqvZbZWXNnjj26CVffDRX8Ary2jO4bAoB48Vd5wOP_Qv2tJ2Uay3Vm5ifMbcgF2vu7UW9OYjOuw_wMu4YSozwpHNA7035_fyTPi2zNzjgCARHOj2p8bWMyrf4QMvmoykU0/s1600/IMG_9413.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuM8P_hmJaetqvZbZWXNnjj26CVffDRX8Ary2jO4bAoB48Vd5wOP_Qv2tJ2Uay3Vm5ifMbcgF2vu7UW9OYjOuw_wMu4YSozwpHNA7035_fyTPi2zNzjgCARHOj2p8bWMyrf4QMvmoykU0/s1600/IMG_9413.JPG" height="320" width="240" /></a></div>
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大約有15種左右的冰淇淋可供選擇,</div>
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<span style="color: #990000;">招牌是茶口味的冰淇淋,</span></div>
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使用日本一保堂的抹茶。</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzh_QBlAURfZTsKOFMrhOo7AU65prJ_zy6bjTz1U1KTP_V_fCxkmYfHXEs3HHdrEJRMu9tDMV8bL6BJNj2M2Tv8Q2RXrzpNHKoX937Fk3Sa7yogQrsZROrrwVh4C6B2mm1Qn-L73EE_PM/s1600/IMG_9414.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzh_QBlAURfZTsKOFMrhOo7AU65prJ_zy6bjTz1U1KTP_V_fCxkmYfHXEs3HHdrEJRMu9tDMV8bL6BJNj2M2Tv8Q2RXrzpNHKoX937Fk3Sa7yogQrsZROrrwVh4C6B2mm1Qn-L73EE_PM/s1600/IMG_9414.JPG" height="240" width="320" /></a></div>
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今天剛好有媒體的採訪,</div>
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聽到他們談論下午還有一個採訪,</div>
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宣傳毫不手軟呀!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzcm5lqlzKbwmlXgMvsMV7JiuQidee2wmtrMiXLRLFo3fo6JZMBoyL3Gb-YoJP8STYJbnU81nISuWXPUTpp-R_5waMMPjNgo7smYz34jeWt-QwI0Oa53WabAmarby2AYk9SairRcalb28/s1600/IMG_9415.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzcm5lqlzKbwmlXgMvsMV7JiuQidee2wmtrMiXLRLFo3fo6JZMBoyL3Gb-YoJP8STYJbnU81nISuWXPUTpp-R_5waMMPjNgo7smYz34jeWt-QwI0Oa53WabAmarby2AYk9SairRcalb28/s1600/IMG_9415.JPG" height="320" width="240" /></a></div>
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點了兩個招牌口味,</div>
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<span style="color: #990000;">抹茶</span>及<span style="color: #990000;">蜂蜜焙茶</span>,</div>
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<span style="color: red;">一杯售價100圓。</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg093KRPmZmSyoZ79eM0hS20GZkXlSSZcylc6_MfM_MvgimyW8cPQBxPEE3EKlMaw4P96bd5DT3ZWyN5frMQX5dL0oblx7_2dov3JKNoW04XSE83Qq2cBVkDYnlR717tywqmLninVG3LGA/s1600/IMG_9416.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg093KRPmZmSyoZ79eM0hS20GZkXlSSZcylc6_MfM_MvgimyW8cPQBxPEE3EKlMaw4P96bd5DT3ZWyN5frMQX5dL0oblx7_2dov3JKNoW04XSE83Qq2cBVkDYnlR717tywqmLninVG3LGA/s1600/IMG_9416.JPG" height="320" width="240" /></a></div>
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口味來說,</div>
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都是非常濃郁的,</div>
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我喜歡蜂蜜焙茶多一點,</div>
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但是我必須說,</div>
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我都沒有很滿意,</div>
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<span style="color: #990000;">一保堂的抹茶我有喝過,清香淡雅,</span></div>
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<span style="color: #990000;">不會苦澀,</span></div>
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但是它的冰淇淋<span style="color: red;">實在太過濃郁</span>,</div>
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一起去的朋友甚至說像在吃一口抹茶粉那般濃郁,</div>
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失去了本來的清香,</div>
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只有濃濃的茶味,</div>
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似乎壓住了其他東西,</div>
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我想這就是<span style="color: red;">茶類冰淇淋的難處</span>。</div>
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也許以後有機會再試試它的水果口味吧!</div>
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<span style="color: red;">它們也即將要推出甜點的選擇,</span></div>
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<span style="color: red;">不再是冰淇淋專賣店囉!</span></div>
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<br />Anonymoushttp://www.blogger.com/profile/06570435674699173811noreply@blogger.com1tag:blogger.com,1999:blog-5354129545147334437.post-25258166268431438692014-04-22T11:54:00.000-07:002014-04-22T11:54:06.452-07:00籌備 ◎ 故事才正要開始<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhy5DCHCKJP5h6sH55JFvkui6AruHp7oDQoTOD8yRg9jcYnXwdLkgx8t2JNtugiOtZimq91HNpYUpRjbFKcZca2jzfRtobGac06yBpqoXPvFkq1j_WMdbOYnopkABf47eyABYJOmzIrt9A/s1600/IMG_7402.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhy5DCHCKJP5h6sH55JFvkui6AruHp7oDQoTOD8yRg9jcYnXwdLkgx8t2JNtugiOtZimq91HNpYUpRjbFKcZca2jzfRtobGac06yBpqoXPvFkq1j_WMdbOYnopkABf47eyABYJOmzIrt9A/s1600/IMG_7402.JPG" height="320" width="213" /></a></div>
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1月底從法國回來台灣,</div>
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也以經有三個月了,</div>
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大家一定很好奇我怎麼回來以後就沒了消息?</div>
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其實,</div>
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我目前正在籌備工作室,</div>
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有個更好的廚房工作環境,</div>
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期待帶給大家法國的味道!</div>
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把我在法國累積的五感記憶,</div>
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一點一滴融入我所做的甜點。</div>
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另外,我也有個想法,</div>
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我想要把我在法國所見所學,</div>
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編輯成冊,</div>
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我運氣很好,</div>
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有個支持我的家庭,</div>
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讓我去追尋我心中的夢想,</div>
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這一趟說短不短,說長不長的ㄧ年裡,</div>
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我除了待法過一年,</div>
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上課5個月,</div>
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米其林餐廳實習,</div>
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點心店實習,</div>
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去了西班牙、葡萄牙、英國、摩洛哥、南法,</div>
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遇到心儀的對象,</div>
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吃遍法國甜點店,</div>
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摘了米其林三星、二星、一星,</div>
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自己煮訓練廚藝,</div>
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在法國不斷累積自己各種感官的體會。</div>
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真的是一年嘛?</div>
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我自己也不敢相信,</div>
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這一年內我成長很多,</div>
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見識很廣,</div>
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不管未來有多少挑戰等著我,</div>
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我也會勇敢面對,</div>
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繼續累積,</div>
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我相信,</div>
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這本書的封面,</div>
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才剛剛翻開!</div>
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<br />Anonymoushttp://www.blogger.com/profile/06570435674699173811noreply@blogger.com0tag:blogger.com,1999:blog-5354129545147334437.post-8662549915696028122014-02-12T02:29:00.005-08:002014-02-12T02:29:55.090-08:00《Septime》平民價格,米其林享受<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQhVEKyPumBXQeaHHrKgiPn2sfOyU7XHvCptLtz8kNpx5q5k18nc3XK3eKiLJf8TKvHdHjgMOPuUMcTu3ArIsDwvMRKDn-kutkehKcfB1Y1JOVuuWuxIPOPL_zAKZekbimyrgUpseOT9U/s1600/IMG_6786.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQhVEKyPumBXQeaHHrKgiPn2sfOyU7XHvCptLtz8kNpx5q5k18nc3XK3eKiLJf8TKvHdHjgMOPuUMcTu3ArIsDwvMRKDn-kutkehKcfB1Y1JOVuuWuxIPOPL_zAKZekbimyrgUpseOT9U/s1600/IMG_6786.JPG" height="320" width="240" /></a></div>
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看到標題就知道,</div>
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這是一間超值的餐廳,</div>
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只需要花平民的價格,就能享受到美食,</div>
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封面就是我當天的Menu,</div>
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<span style="color: red;">午間套餐只要 29 歐元</span>,</div>
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有一道前菜、一道主菜及一道甜點,</div>
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這在法國好一點的餐館可是買不到三道餐的價錢的!</div>
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店裡環境相當舒適,</div>
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有種咖啡廳的感覺,</div>
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非常舒適自在,</div>
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也可以看到很多上班族的人來這用午餐。</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaKXKE5zvwOPcKZ3WvOMO3KHFT8bOOnJm-KJVJ0mG4-ML-56vQoM96mv3gwvRNHMSW5SqOm_f1B4lvzAR4vxJcIe8DKpFbtCb_33H1wH8pvalD6MsxYnnCuRWtMz98wZtgRBREU_CGzEU/s1600/IMG_6787.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaKXKE5zvwOPcKZ3WvOMO3KHFT8bOOnJm-KJVJ0mG4-ML-56vQoM96mv3gwvRNHMSW5SqOm_f1B4lvzAR4vxJcIe8DKpFbtCb_33H1wH8pvalD6MsxYnnCuRWtMz98wZtgRBREU_CGzEU/s1600/IMG_6787.JPG" height="240" width="320" /></a></div>
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上菜囉!</div>
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菜色內容就像米其林餐廳那樣,</div>
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有擺盤,有創意,</div>
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雖然等級仍然比不上高級的米其林餐廳,</div>
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不過味道真的很不錯喲!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVu85_gsTShn6iO9czLN4VdJlX5Dya111qaxzI6NaO_6n5dMrRWmgbMYGxjK74cenbyXW7NVkeZorZ0RC3pWXBFuCBRA-_iDyvkxJ1DoUy6jVSCgGO2i0czjfe9-SxH-LSygBD3xN9-I8/s1600/IMG_6790.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVu85_gsTShn6iO9czLN4VdJlX5Dya111qaxzI6NaO_6n5dMrRWmgbMYGxjK74cenbyXW7NVkeZorZ0RC3pWXBFuCBRA-_iDyvkxJ1DoUy6jVSCgGO2i0czjfe9-SxH-LSygBD3xN9-I8/s1600/IMG_6790.JPG" height="240" width="320" /></a></div>
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<span style="color: #990000;">馬鈴薯泥用Syphon打成泡沫狀</span>,</div>
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中煎包著軟嫩的燉牛肉,</div>
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簡單卻好吃的一道。</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcfIzCYQ2ZxSW2osIDGlSDeP7ecCgjKnPAo14JMprJJ6IMIcyh1VuiZwPM2CyOiSoh_n3JbKsyaMxLUpnwcHN2AXAnxeFYg8wik-NtbWteik7SA4MOeiPjoe5CmeWJQhPGhed6rdhLV4I/s1600/IMG_6791.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcfIzCYQ2ZxSW2osIDGlSDeP7ecCgjKnPAo14JMprJJ6IMIcyh1VuiZwPM2CyOiSoh_n3JbKsyaMxLUpnwcHN2AXAnxeFYg8wik-NtbWteik7SA4MOeiPjoe5CmeWJQhPGhed6rdhLV4I/s1600/IMG_6791.JPG" height="240" width="320" /></a></div>
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歐洲的魚肉跟台灣的比起來,</div>
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普遍沒什麼味道,但是他們的料理手法,</div>
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使的魚肉的質地剛剛好,</div>
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非常非常軟嫩的口感,</div>
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讓我回來台灣以後仍難以忘記那種<span style="color: #990000;">63度剛剛好的熟度</span>。</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmUlXwqHnChqA6PcYsakpME83lLNw1bbeXY91ovB95O2paME594dZDMC3YkzOjzXaJ8fnLOK7SicN6JCRHb8-TLkntVpiWI-X2LZnr0X7Spu-R631ehFoD0Z1HX8TgxQlc4EICTIfhsCc/s1600/IMG_6792.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmUlXwqHnChqA6PcYsakpME83lLNw1bbeXY91ovB95O2paME594dZDMC3YkzOjzXaJ8fnLOK7SicN6JCRHb8-TLkntVpiWI-X2LZnr0X7Spu-R631ehFoD0Z1HX8TgxQlc4EICTIfhsCc/s1600/IMG_6792.JPG" height="240" width="320" /></a></div>
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每樣主菜都表現的可圈可點,</div>
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下面這道紅蘿蔔跟羊肉,</div>
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羊肉軟嫩可口,</div>
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吃膩了沾點旁邊的cream配紅蘿蔔,</div>
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清甜的紅蘿蔔與微酸的cream搭配得恰到好處。</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9UHL_Omb6ap9Zg3x_NNMC6G1EQCzcRVanxrrD6_EHBgCu-TmcEuaBaPEdKLzA9widuCZJcYkyx9E-ZtIZsgbmdLXlh89I0CwbI_P4DcNRvGWQUAw7Jlx_KEZBJWe7Tafex8a7yy0Ejgo/s1600/IMG_6793.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9UHL_Omb6ap9Zg3x_NNMC6G1EQCzcRVanxrrD6_EHBgCu-TmcEuaBaPEdKLzA9widuCZJcYkyx9E-ZtIZsgbmdLXlh89I0CwbI_P4DcNRvGWQUAw7Jlx_KEZBJWe7Tafex8a7yy0Ejgo/s1600/IMG_6793.JPG" height="240" width="320" /></a></div>
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最後的點心也不差,</div>
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<span style="color: red;">洋梨配上一球酸酸的冰淇淋及鹹鹹的脆片餅乾</span>,</div>
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讓整餐吃下來很滿足,</div>
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彷彿各種口味在嘴裡走了一遭。</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLyRcvtWMiJQPU4LdVmMNfwWFDTB8p33dZLP8mpqoR03ZPHnPDT01LHAykUs4Ymh9jPh2MGRHeh3HeBHqE6COIyt-BwBGyL3qeYKgRbivOyukHXYdZJsQjB1LyNqZqStqsfvE_5JvcmWg/s1600/IMG_6794.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLyRcvtWMiJQPU4LdVmMNfwWFDTB8p33dZLP8mpqoR03ZPHnPDT01LHAykUs4Ymh9jPh2MGRHeh3HeBHqE6COIyt-BwBGyL3qeYKgRbivOyukHXYdZJsQjB1LyNqZqStqsfvE_5JvcmWg/s1600/IMG_6794.JPG" height="240" width="320" /></a></div>
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當然,</div>
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這麼平民價格卻如此高水準的菜色,</div>
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要去之前<span style="color: #990000;">記得先訂位</span>唷!</div>
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可能要提前一個禮拜訂位比較保險。</div>
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<br />Anonymoushttp://www.blogger.com/profile/06570435674699173811noreply@blogger.com1tag:blogger.com,1999:blog-5354129545147334437.post-31272233769145172782014-02-03T02:50:00.005-08:002014-02-06T18:42:09.123-08:00《 巴黎甜點名店系列 》Des Gâteaux et du Pain<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNoZHfbVkhgxUKzLLCT2Wa790KhUjkRLNhmO60zFCcVbqupr_hoMyFBP5G-ADOpFexo4P7oTOKPto-Tl6h5i820gKE7NIGSNilzPB-IR1zimXimvIpduIn6-m58RjLhlSAUvmzxr3JRTo/s1600/IMG_7590.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNoZHfbVkhgxUKzLLCT2Wa790KhUjkRLNhmO60zFCcVbqupr_hoMyFBP5G-ADOpFexo4P7oTOKPto-Tl6h5i820gKE7NIGSNilzPB-IR1zimXimvIpduIn6-m58RjLhlSAUvmzxr3JRTo/s1600/IMG_7590.JPG" height="320" width="240" /></a></div>
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<span style="color: #990000; font-size: x-small;">地址:63 Boulevard Pasteur, 75015 Paris</span></div>
<div style="text-align: left;">
<span style="color: #990000; font-size: x-small;">電話:+33 1 45 38 94 16</span></div>
<div style="text-align: left;">
<span style="color: #990000; font-size: x-small;">價位:●●●●○</span></div>
<div style="text-align: left;">
<span style="color: #990000; font-size: x-small;">公休:週二</span></div>
若你認識Pierre Herme的話,</div>
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那這間你非來瞧瞧不可!</div>
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曾和Pierre Herme共事的徒弟,</div>
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重點是,她是<span style="color: #990000;">少見的女主廚唷</span>!</div>
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據說連裝潢都和師傅請同一匹,</div>
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風格高貴典雅,</div>
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圖中的裝潢是他第二間店的裝潢。</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXGrzfKK29bAkneT7rXiz5eA1Opnt8IvNW81CjbaA__grPjEyLUsZWUTf9qraCSokXbib1zEDpk7VWeXxBl7gVS8rT1EJMglkJ9WEvVpvScn4AVsOca6C31p2ZQQpUZlkDlNpQa6VMj70/s1600/IMG_7593.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXGrzfKK29bAkneT7rXiz5eA1Opnt8IvNW81CjbaA__grPjEyLUsZWUTf9qraCSokXbib1zEDpk7VWeXxBl7gVS8rT1EJMglkJ9WEvVpvScn4AVsOca6C31p2ZQQpUZlkDlNpQa6VMj70/s1600/IMG_7593.JPG" height="320" width="240" /></a></div>
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這間店除了甜點,</div>
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麵包也是相當出名的!</div>
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店裡販賣著許多種類的麵包,</div>
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我喜歡吃他的<span style="color: red;">檸檬香頌</span>,</div>
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可頌也是不錯的選擇,</div>
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口感是比較偏向麵包的紮實型。</div>
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利用麵包重新製作的法式吐司,</div>
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很少見到,</div>
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應該也是個不錯的點子。</div>
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<span style="color: #990000;"><br /></span></div>
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↓ Pain Perdu 法式吐司</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_Nl_eV6PpG2XYUzJqzJXY-Ml6ts2kHJG9G69Gsn65KjKmwv3DN8quVs5pfMvYvKXWgsEca-TcDlgzUdSbK6NC3k5XsTNPefXXttipBd8O8U27GwvTjSodkQnHCgUfYbz6jhIl02Y-ekw/s1600/IMG_7607.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_Nl_eV6PpG2XYUzJqzJXY-Ml6ts2kHJG9G69Gsn65KjKmwv3DN8quVs5pfMvYvKXWgsEca-TcDlgzUdSbK6NC3k5XsTNPefXXttipBd8O8U27GwvTjSodkQnHCgUfYbz6jhIl02Y-ekw/s1600/IMG_7607.JPG" height="240" width="320" /></a></div>
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店裡平常販賣著大約10種左右的蛋糕,</div>
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各個都精緻小巧,</div>
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看的出來這位女Chef 的堅持,</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcu3adIKUn2xYMfh_no4Tb1oXfIVFCjmMzdxTjvPMBL-kMsnZ6zuDri-Dlz1ECqn97OSuVMUIwLGjmwS9GoSzqRNRzcHrMPR2nf569Yt1DxC8BEPC0gjzKBrQz27UgSNmgNlgGpHXIgS4/s1600/IMG_7592.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcu3adIKUn2xYMfh_no4Tb1oXfIVFCjmMzdxTjvPMBL-kMsnZ6zuDri-Dlz1ECqn97OSuVMUIwLGjmwS9GoSzqRNRzcHrMPR2nf569Yt1DxC8BEPC0gjzKBrQz27UgSNmgNlgGpHXIgS4/s1600/IMG_7592.JPG" height="240" width="320" /></a></div>
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焦糖洋梨塔,</div>
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這個表現正常,沒有太突出,</div>
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不過基本功紮實。</div>
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<span style="color: #990000;">↓ 焦糖洋梨塔</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhs_xnA_M9syPY4D2Ro1TnGY0mHB7NDhWRUDPJHhRc-XUSFtnRCOYq8thjpinurL1Ce0Klgn6mC7cZRx3LpWHZig4vfIGlYiq3KPKieAJIznBoeGoEl5gN0LxGqQOt8GMGLwV1bT4nubuE/s1600/IMG_9194.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhs_xnA_M9syPY4D2Ro1TnGY0mHB7NDhWRUDPJHhRc-XUSFtnRCOYq8thjpinurL1Ce0Klgn6mC7cZRx3LpWHZig4vfIGlYiq3KPKieAJIznBoeGoEl5gN0LxGqQOt8GMGLwV1bT4nubuE/s1600/IMG_9194.JPG" height="213" width="320" /></a></div>
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咖啡蛋糕味道香醇,</div>
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但是平衡做的不如Pierre Herme的好,</div>
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有點太過輕盈,不夠濃郁,</div>
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總是不知不覺拿他和她來比較,</div>
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似乎對她有點不公平...</div>
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<span style="color: #990000;">↓ 咖啡蛋糕</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdApbTmRSL1ZwEQRLKywf-IoQZS0qPYGoHr3313HUs9omrUOMumYnPx_IQ7SDevy86Jr5fx3AE1ZTOeDwaBIwSUpJOg-qjpEw0D9Vp89dROcDrt_kuskEepyBg4vVVUxMM-6sdfC4PUOw/s1600/IMG_9197.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdApbTmRSL1ZwEQRLKywf-IoQZS0qPYGoHr3313HUs9omrUOMumYnPx_IQ7SDevy86Jr5fx3AE1ZTOeDwaBIwSUpJOg-qjpEw0D9Vp89dROcDrt_kuskEepyBg4vVVUxMM-6sdfC4PUOw/s1600/IMG_9197.JPG" height="213" width="320" /></a></div>
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下面這個是胡桃楓糖蘋果塔,</div>
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這個塔非常好吃!</div>
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味道組合非常少見,</div>
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<span style="color: red;">裡面用了楓糖Creameux搭配焦糖蘋果及胡桃香味</span>,</div>
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搭配的非常好,原來這幾個味道這麼搭!</div>
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真的非常好吃。</div>
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<span style="color: #990000;"><br /></span></div>
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<span style="color: #990000;">↓ 胡桃楓糖蘋果塔</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1qQmr0tTXAuxsoZQMcjptfBYXxz9NPfvCUZklN3jdp3JPkoz2-G9MNTr2icTik_kqlAsRvyCea3C8Z8NUwpLwsarxmYWMmYeyki8AwuzU5R4pLX0VRpGiDXxPx23GzB4lgerc56OSvuo/s1600/IMG_9200.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1qQmr0tTXAuxsoZQMcjptfBYXxz9NPfvCUZklN3jdp3JPkoz2-G9MNTr2icTik_kqlAsRvyCea3C8Z8NUwpLwsarxmYWMmYeyki8AwuzU5R4pLX0VRpGiDXxPx23GzB4lgerc56OSvuo/s1600/IMG_9200.JPG" height="213" width="320" /></a></div>
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洋梨泡芙,</div>
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內餡比一般店家做得更稀,</div>
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使的泡芙底部整個軟掉,</div>
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不過味道不錯,清爽。</div>
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<span style="color: #990000;">↓ 洋梨泡芙</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgK55lLI-1EXGJnRxtnTjGO8WOMz3sOKSUntXB4bBZAtNy50cqm3ZE1PtnQlmvgAoUW75hPv2t6-cIqj7qU2E3_G5ShC7ZmYAZbcDxyknfFF2mr2R5StXR1-FJx6QN4xHUEvOFviq1jNRs/s1600/IMG_6844.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgK55lLI-1EXGJnRxtnTjGO8WOMz3sOKSUntXB4bBZAtNy50cqm3ZE1PtnQlmvgAoUW75hPv2t6-cIqj7qU2E3_G5ShC7ZmYAZbcDxyknfFF2mr2R5StXR1-FJx6QN4xHUEvOFviq1jNRs/s1600/IMG_6844.JPG" height="240" width="320" /></a></div>
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葡萄柚起司蛋糕,</div>
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葡萄柚苦苦的特殊味道,</div>
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可以不時的解掉起司蛋糕厚重的味道,</div>
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使整體吃起來不覺得太多,</div>
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不喜歡起司蛋糕太過濃郁的人可以試試!</div>
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<span style="color: #990000;">↓ 葡萄柚起司蛋糕</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8bHUun7BGvzwz7QGzmGQGVjE9qLDEimxDuopZ66SaKWiWaAgLh31xAwJTdqi6rA3zwPGkOk138ve7UAONiSPALV2CDnFwEQOtrN3az9utWP8vEG0ftU5FgW-BhOkjsUhI6iz2dkqXm88/s1600/IMG_6845.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8bHUun7BGvzwz7QGzmGQGVjE9qLDEimxDuopZ66SaKWiWaAgLh31xAwJTdqi6rA3zwPGkOk138ve7UAONiSPALV2CDnFwEQOtrN3az9utWP8vEG0ftU5FgW-BhOkjsUhI6iz2dkqXm88/s1600/IMG_6845.JPG" height="320" width="240" /></a></div>
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蒙布朗,</div>
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這裡非常特別的把蒙布朗整個改變外觀,</div>
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利用塔的方式呈現,</div>
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不過不改原本應有的元素,</div>
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把<span style="color: red;">栗子、鮮奶油、蛋白霜</span>的順序重新編排,</div>
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比起原來的蒙布朗,</div>
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這款多了塔皮,使甜度下降,</div>
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多了鬆脆的塔皮更好吃了!</div>
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<br /></div>
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<span style="color: #990000;">↓ 蒙布朗塔</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirsm_Fc4iaOqHT32OswNTobZheE1d69lz-uoovH4laC4svXgcgOxw8TtFra5NZFPoG0VgsPHcgtdQut-mIM_Lbx056eYr582_uO8D9dA7xkISBL2ps1sOGinNEHj7X7X1glI9z0YNp2Uw/s1600/IMG_6848.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirsm_Fc4iaOqHT32OswNTobZheE1d69lz-uoovH4laC4svXgcgOxw8TtFra5NZFPoG0VgsPHcgtdQut-mIM_Lbx056eYr582_uO8D9dA7xkISBL2ps1sOGinNEHj7X7X1glI9z0YNp2Uw/s1600/IMG_6848.JPG" height="240" width="320" /></a></div>
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下面兩款在前面的文章就有介紹了,</div>
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就不在重複,</div>
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<span style="color: #990000;">↓ 覆盆莓乳酪塔</span></div>
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<span style="color: #990000;">↓ 檸檬塔</span></div>
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整體來說是一間相當細膩的店,</div>
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點心數量不多,</div>
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卻都是介於水準之上!</div>
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<br />Anonymoushttp://www.blogger.com/profile/06570435674699173811noreply@blogger.com0tag:blogger.com,1999:blog-5354129545147334437.post-73776979006463903562014-01-26T09:30:00.004-08:002014-01-26T09:57:21.831-08:00《倫敦》米其林三星餐廳 肥鴨 The Fat Duck by Heston Blumenthal<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwWh8DpBB3Ob2_K6hl1l4vn_7EibbpqOFL7dRey0e9HARVtRlPVKxSrO0xqv-2hzQHC6Xr-GnEeBrPs3p8P5tXCkMTpA0igrUJ8yKp16wZGcWgo8c70IjBMgAYp3MV5rh-GP4uCZ_rKCw/s1600/IMG_9389.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwWh8DpBB3Ob2_K6hl1l4vn_7EibbpqOFL7dRey0e9HARVtRlPVKxSrO0xqv-2hzQHC6Xr-GnEeBrPs3p8P5tXCkMTpA0igrUJ8yKp16wZGcWgo8c70IjBMgAYp3MV5rh-GP4uCZ_rKCw/s1600/IMG_9389.JPG" height="213" width="320" /></a></div>
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The Fat Duck,久仰大名,</div>
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在開始計畫要去一趟英國的旅行開始,</div>
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我就開始著手調查這一餐,</div>
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無論是菜色、料理手法、廚師背景...等,</div>
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令我越看越驚奇,</div>
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一定要去吃個這一次!</div>
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Heston Blumenthal這位廚師相當厲害,</div>
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屬於<span style="color: red;">分子料裡強項</span>,</div>
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擅長使用科學方式來解釋食物的變化,</div>
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並利用科學的反應帶給食物更多不同型態的呈現,</div>
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讓人的各種感官都能同時享受一到菜。</div>
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小小一間餐廳,座位約可提供40人左右,</div>
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這間熱門到不行的餐廳餐餐客滿,</div>
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相信很多人想預約都預約不到,</div>
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現在來介紹介紹預約方式:</div>
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如果你想要訂2014/3/1號的位子就必須<span style="color: red;">提前兩個月</span>,</div>
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也就是2014/1/1號的英國時間10點上網預訂,</div>
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或是英國時間11點電話預訂,</div>
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真的是晚一秒就被搶光!一點都不誇張。</div>
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它位於Bray這座寧靜的小鎮,</div>
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從<span style="color: #990000;">倫敦搭火車到Maidenhead,接著再坐計程車到餐廳</span>,</div>
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計程車大概是唯一的交通工具了...</div>
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單程是5歐元,</div>
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這個小鎮的房子都長成這樣,</div>
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很有英式鄉村的感覺。</div>
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這棟就是The Fat Duck本人了!</div>
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長的意外的樸實,</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhl0cUT2JJGKVTqDfcMzb2BwzoilQPnGxj4Xt5wpsDdg1TVE9RQaRn0ryDEM1oRVKgTYKpXx6H-RCinvSFQCvd_MuzcSX9Z7ksaZCnkcWlt9pLk_J1zCjhpfr2aguE6GPFvxmXtnPJwnP0/s1600/IMG_9358.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhl0cUT2JJGKVTqDfcMzb2BwzoilQPnGxj4Xt5wpsDdg1TVE9RQaRn0ryDEM1oRVKgTYKpXx6H-RCinvSFQCvd_MuzcSX9Z7ksaZCnkcWlt9pLk_J1zCjhpfr2aguE6GPFvxmXtnPJwnP0/s1600/IMG_9358.JPG" height="213" width="320" /></a></div>
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門口貼著<span style="color: red;">一餐195英鎊的菜單</span>,</div>
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無論午餐晚餐都一樣,</div>
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也是Relais&Chateaux的成員之一,</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGLnN0s1FrZ60oKYmOKXh4cx_Uot28JIwVesoLFquSR7bJN6COmzosYZ_t33BC2kg6isd0tqeB5-WvNy9CvD_zb0RIY6_twWsLAjhcrXwKa0Oc5faaYLlDw6AZj3VJAv_0FckGmJieGxY/s1600/IMG_9392.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGLnN0s1FrZ60oKYmOKXh4cx_Uot28JIwVesoLFquSR7bJN6COmzosYZ_t33BC2kg6isd0tqeB5-WvNy9CvD_zb0RIY6_twWsLAjhcrXwKa0Oc5faaYLlDw6AZj3VJAv_0FckGmJieGxY/s1600/IMG_9392.JPG" height="320" width="213" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhV_sCIyixwXBFLsQRjFcMI2FEiGQXqhFwC-Yxmmr27ZUtQXt4AoimJ9GRhbofM7hrbKj_UdEkfajIKLUuPZEdHVBI0BNe0MiMwiLNBv-egXKBzPz77vWNvTAGVvweZHAI9hwT1QO-ZLD4/s1600/IMG_9402.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhV_sCIyixwXBFLsQRjFcMI2FEiGQXqhFwC-Yxmmr27ZUtQXt4AoimJ9GRhbofM7hrbKj_UdEkfajIKLUuPZEdHVBI0BNe0MiMwiLNBv-egXKBzPz77vWNvTAGVvweZHAI9hwT1QO-ZLD4/s1600/IMG_9402.JPG" height="320" width="213" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLh26vMo1OJeYE9ylV2Omt2c_ZacY3mcunF3a1gwhZi1kssn2-URNMq7lBKcXkW91-bcgzV3KpyGU5FH59bwghW-IbhV-93KHdxZ6FuTZ-0AmhWYm0tv6q-9gKw_DXkTZ_clWWohcbCzI/s1600/IMG_9396.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLh26vMo1OJeYE9ylV2Omt2c_ZacY3mcunF3a1gwhZi1kssn2-URNMq7lBKcXkW91-bcgzV3KpyGU5FH59bwghW-IbhV-93KHdxZ6FuTZ-0AmhWYm0tv6q-9gKw_DXkTZ_clWWohcbCzI/s1600/IMG_9396.JPG" height="213" width="320" /></a></div>
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室內<span style="color: #990000;">保留原有建築物的特色</span>,</div>
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所以並無挑高,</div>
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高度就不是那麼滿意,</div>
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不過這就是取捨阿,</div>
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室內的擺設都還算舒服。</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzXu4sB5E2iYB90HiP2bpYFs4TuK2QYzSSL6xG2s9R77PN7j42wn1AgpuAtrzfMqwbp4ia7btVYL6LXuoLliALCVArGJ3R8gLntbd-w5x6d2r2npYVV3abdgU2KQMA6lbazvWCPhM2-BI/s1600/IMG_9407.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzXu4sB5E2iYB90HiP2bpYFs4TuK2QYzSSL6xG2s9R77PN7j42wn1AgpuAtrzfMqwbp4ia7btVYL6LXuoLliALCVArGJ3R8gLntbd-w5x6d2r2npYVV3abdgU2KQMA6lbazvWCPhM2-BI/s1600/IMG_9407.JPG" height="213" width="320" /></a></div>
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在服務生簡短介紹詢問一些關於菜單的問題後,</div>
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<span style="color: red;">14道菜就要開始陸續登場囉!</span></div>
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首先:<span style="color: #990000;">Amuse Bouche</span></div>
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這道是沒有寫在菜單上的,</div>
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是高級法式料理都會拿出來歡迎賓客的清新味蕾料理,</div>
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這道由甜菜根做成的蛋白球,</div>
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充滿空氣感,甜菜根微微的甜味,</div>
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蛋白球入口即化,</div>
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中間夾餡是辣鮮奶油夾心,</div>
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隱隱的刺激辣味,</div>
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真的很挑逗味蕾!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIhOrtxmCdEXS_6W15iekfxqnhZ1n4ALpoD0MQ1hyphenhyphenqbw5f3qK8XtA7N5dC4MpnhHlTeO8QbbJnzVWJ2pA_8SdhvZI4Klskqc_buFKtnRq9n3tBbz2bf9es5-zoP7xPgfS6HsW2sS7pad8/s1600/IMG_9420.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIhOrtxmCdEXS_6W15iekfxqnhZ1n4ALpoD0MQ1hyphenhyphenqbw5f3qK8XtA7N5dC4MpnhHlTeO8QbbJnzVWJ2pA_8SdhvZI4Klskqc_buFKtnRq9n3tBbz2bf9es5-zoP7xPgfS6HsW2sS7pad8/s1600/IMG_9420.JPG" height="213" width="320" /></a></div>
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緊接著的是蛋白泡,</div>
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使用syphon打成像幕斯的質地,</div>
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利用液態氮的急速降溫,</div>
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形成特殊的質地,</div>
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<span style="color: #990000;">口感吃起來像冰淇淋又像棉花糖</span>,</div>
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同樣入口即化在鼻腔中留下香味,</div>
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我選的是Tequila and Grapefruit,</div>
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冰好的蛋白泡還會用火燒上葡萄柚皮的皮脂香氣。</div>
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<span style="color: #990000;">Nitro Poached Aperitifs</span></div>
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<span style="color: #990000;">(Vodka and Lime Sour, Campari Soda, Tequila and Grapefruit)</span></div>
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接著上的是紫甘藍菜冷湯配上黃芥末冰淇淋,<br />
這道非常神奇,<br />
該怎麼說呢?除了芥末冰淇淋令人驚訝以外,<br />
這味道也太太太搭了吧!<br />
紫色甘藍菜的獨特香味,<br />
配上黃芥末的酸嗆,<br />
在嘴裡酸酸甜甜,多重層次的風味一個接一個,<br />
很簡單卻<span style="color: red;">很過癮的一道前菜</span>。<br />
<br />
<span style="color: #990000;">Red Cabbage Gazpacho with Pommery Grain Mustard Ice Cream</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikU2rRHAIEl7q4hAM6Od_j46XEayxP-4cJ62VeEjZ8LYFrYbdamICzGdJg83rxvdXfUYefBOgUoKmrkZ-zpcCXnsKygaJgIFbio0R1eTrHqP630GeohyphenhyphennM0SQCm30OESnMjUU3zzWGMAc/s1600/IMG_9431.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikU2rRHAIEl7q4hAM6Od_j46XEayxP-4cJ62VeEjZ8LYFrYbdamICzGdJg83rxvdXfUYefBOgUoKmrkZ-zpcCXnsKygaJgIFbio0R1eTrHqP630GeohyphenhyphennM0SQCm30OESnMjUU3zzWGMAc/s1600/IMG_9431.JPG" height="213" width="320" /></a></div>
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後面這道是我個人很想見一面的一道菜,</div>
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因為我是讀森林系的,</div>
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而這道菜正是在<span style="color: red;">演繹大地的滋味</span>,</div>
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從呈現手法到菜色風味一整套的,</div>
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首先是一張薄片,</div>
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要含在嘴裡,</div>
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會有大廚對於土壤的嗅覺記憶,</div>
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帶點焦焦、一點煙味、下過雨濕濕的味道,</div>
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接著,侍者會把帶有大地香味的液體倒到蘚苔上,</div>
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蘚苔的下面放著乾冰,乾冰會讓帶有氣味的水揮發出來,</div>
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讓整張桌面帶著縷縷白煙,<span style="color: red;">充斥著土地的味道</span>,</div>
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視覺及嗅覺享受100分!</div>
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兩道組合菜分別是"松露吐司"及"鵪鶉龍蝦橡木苔及雞肝幕斯",</div>
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松露本身帶著極為強烈的香味,</div>
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而且是山產的代表,搭配奶油煎的香酥的吐司,</div>
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真的是口齒留香,</div>
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而<span style="color: red;">三層分別是鵪鶉凍、龍蝦幕斯、橡木苔幕斯</span>,在放上一球雞肝Parfait,</div>
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鵪鶉的鹹鮮野味搭配上龍蝦的鮮甜,一絲蘚苔的香氣,</div>
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濃郁甘甜的雞肝,包裹三者,</div>
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真的令人咋舌!</div>
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<span style="color: #990000;">Jelly of Quail, Crayfish Cream, Chicken Liver Parfait, Oak Moss </span><br />
<span style="color: #990000;">and Truffle Toast</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQyZxkqjPcvFudWZQsgyRmAOk8CgSG4kmqthyphenhyphenGP7z7_24786zUH1N2VAPsYPhtBCbmI91uCr7l5AzHutR1s-KPko8VFRNZ-0WGjPQiY-nYoLotZD51O5U8RlH1cvVXAo5bbZXJI5LAxvI/s1600/IMG_9434.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQyZxkqjPcvFudWZQsgyRmAOk8CgSG4kmqthyphenhyphenGP7z7_24786zUH1N2VAPsYPhtBCbmI91uCr7l5AzHutR1s-KPko8VFRNZ-0WGjPQiY-nYoLotZD51O5U8RlH1cvVXAo5bbZXJI5LAxvI/s1600/IMG_9434.JPG" height="213" width="320" /></a></div>
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餐廳提供兩種麵包,黑麥及酸麵糰做的麵包,</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfvDl5saWce3i1NYNz2UsQRQWQKpbNKEgqz78OjT6olY-7x011b1vV-QRoKA5Ly4EzJJFgzuIt7F-1s2njC1TdtgbLIVvhKzLu5RgDlGDQpfO9pIpm2_8BglxKaRxWrw9f3afKFL85QGY/s1600/IMG_9441.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfvDl5saWce3i1NYNz2UsQRQWQKpbNKEgqz78OjT6olY-7x011b1vV-QRoKA5Ly4EzJJFgzuIt7F-1s2njC1TdtgbLIVvhKzLu5RgDlGDQpfO9pIpm2_8BglxKaRxWrw9f3afKFL85QGY/s1600/IMG_9441.JPG" height="213" width="320" /></a></div>
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蝸牛粥,</div>
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用火腿的鹹鮮和香料植物結合,</div>
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是一道清爽的前菜,比較沒那麼有特色,</div>
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蝸牛口感很Q很好吃。</div>
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<span style="color: #990000;"></span><br />
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<span style="color: #990000;">Snail Porridge, Iberico Ham and Shaved Fennel</span></div>
<span style="color: #990000;">
</span>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioep8EjT_RpF9YCx7FTSuuW1hPuCRzosAn2SplB6vSc_v7YQeZpQPWP8IW9X_zrjiE8BlK3H477Bgg8W9_Ar7qRr2J1P33ISaOHxqrAGFBeFLquw1P-jkegbAcMquUMpu27uOgNVVvNaU/s1600/IMG_9444.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioep8EjT_RpF9YCx7FTSuuW1hPuCRzosAn2SplB6vSc_v7YQeZpQPWP8IW9X_zrjiE8BlK3H477Bgg8W9_Ar7qRr2J1P33ISaOHxqrAGFBeFLquw1P-jkegbAcMquUMpu27uOgNVVvNaU/s1600/IMG_9444.JPG" height="213" width="320" /></a></div>
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跟著上的是整餐中我最喜歡吃的菜,</div>
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新鮮鵝肝煎得恰到好處,</div>
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與<span style="color: red;">日式昆布結合</span>,</div>
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一般鵝肝料理都會與酸酸甜甜的東西結合,</div>
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像是這裡的糖漬昆布及大黃醬,</div>
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除了鵝肝濃郁的甜味讓我著迷外,</div>
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上面插的那兩片脆片不可小看,</div>
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<span style="color: red;">酥脆的脆片是由螃蟹做成</span>,帶著焦糖香氣,</div>
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與鵝肝一起吃下去真的是人間美味,</div>
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又是層層疊疊的變化!</div>
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<span style="color: #990000;"><br /></span></div>
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<span style="color: #990000;">Roast Foie Gras, with Rhubarb, Confit Kombu and Crab Biscuit</span></div>
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至於當初會讓我感到非來不可的一道菜就是這個了!</div>
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相信大家小時候都看過<span style="color: red;">艾莉絲夢遊仙境</span>,</div>
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裡面的兔子緊張的拿著壞掉的錶,</div>
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而Mad Hatter就把錶放到茶裡泡一泡這段劇情吧?</div>
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這道菜就是仿照這個情節而做,</div>
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使用熬好的小牛頭高湯做成懷錶湯塊,</div>
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外面包住金箔,</div>
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放到茶壺中加入熱水,泡成湯以後在倒入杯中,</div>
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整體呈現除了故事性外,視覺上也是美不勝收!</div>
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中間的蛋蛋白部分是由白蘿蔔做的,略帶苦味,</div>
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湯是酸酸的味道,這道的味道就不大吸引我了。</div>
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呈現影片請看:</div>
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<span style="color: #990000;">Mad Hatter's Tea Party - Mock Turtle Soup</span></div>
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</span>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEib_raII7IfghgEkhxCOCkbSN6yM4u1s3AQycmHIYAeCGf6FGe6T1PLIt-wvyqvdHMtgwsjDvs_YCtmnTCDBQ-Pzfq_Y8b7UJl8LP4S07-vuuMzle_5ob6PgvNrBjdefjfM9FiA1W1cp0I/s1600/IMG_9450.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEib_raII7IfghgEkhxCOCkbSN6yM4u1s3AQycmHIYAeCGf6FGe6T1PLIt-wvyqvdHMtgwsjDvs_YCtmnTCDBQ-Pzfq_Y8b7UJl8LP4S07-vuuMzle_5ob6PgvNrBjdefjfM9FiA1W1cp0I/s1600/IMG_9450.JPG" height="213" width="320" /></a></div>
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吃海鮮當然是坐在海邊吃最過癮啦!</div>
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吹著海風聽著海浪聲,</div>
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沒錯,就讓你上菜前<span style="color: red;">先戴上耳機</span>,</div>
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裡面是<span style="color: #990000;">海浪拍打著岸邊的聲音</span>,</div>
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還不時傳來<span style="color: #990000;">海鷗的叫聲</span>,</div>
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邊聽邊吃著這盤全部都是由食物組成的海灘,</div>
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連沙子都可以吃!</div>
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白色泡沫則是海水的味道。</div>
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<span style="color: #990000;">"Sound of The Sea"</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHCHG2pf9aJjDGvPUvGztPPg9ZkBvCQLlRZjI5ONA8G4_gwPk60CLXqMolJSgoxrzsPjO4EFmc7kdf6yuKBn1RiGZpFySrIeGw1HGMGETPoJrncW44M4NNg-515YY-W2nsMGyJ4VGBwn0/s1600/IMG_9469.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHCHG2pf9aJjDGvPUvGztPPg9ZkBvCQLlRZjI5ONA8G4_gwPk60CLXqMolJSgoxrzsPjO4EFmc7kdf6yuKBn1RiGZpFySrIeGw1HGMGETPoJrncW44M4NNg-515YY-W2nsMGyJ4VGBwn0/s1600/IMG_9469.JPG" height="213" width="320" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMhGHOXwapsSrqlxtEW5ymm2LQmNZ3Vk6z-A4JyB4TgKWzQzNP7thWQHRAKTjIUxi6MSGe3mKqvFTLMubZLMOBtpmOUav6O0SSfcdMPd7SH1Sxqc85zTg_AzKlUYn6Rqwy5t4HNXUOgIs/s1600/IMG_9475.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMhGHOXwapsSrqlxtEW5ymm2LQmNZ3Vk6z-A4JyB4TgKWzQzNP7thWQHRAKTjIUxi6MSGe3mKqvFTLMubZLMOBtpmOUav6O0SSfcdMPd7SH1Sxqc85zTg_AzKlUYn6Rqwy5t4HNXUOgIs/s1600/IMG_9475.JPG" height="213" width="320" /></a></div>
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終於輪到了正常的主菜,</div>
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這是鮭魚料理,</div>
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熟度軟嫩的鮭魚排包裹在甘草凍裡,</div>
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金黃鱒魚卵提升了不少鮮味,</div>
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香草醬則是讓這道菜不同於想像中的味道,</div>
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算是一道中規中矩的創意菜。</div>
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<span style="color: #990000;">Salmon Poached in Liquorice Gel with Artichokes, Vanilla Mayonnaise </span><br />
<span style="color: #990000;">and Golden Trout Roe</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_vtCsHSV2nllxVkVqTN6XTQLTuxMWiTnGlMdFCopKVvPS1yBfxH6JU8dJ5yJ73zHcxt1t0KYrHSit997c5Xe3fC9Amfj4SgOkGogAAxTipauwdgTp10RQsnMUNn9Lp5k2xDHHkLczmtY/s1600/IMG_9476.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_vtCsHSV2nllxVkVqTN6XTQLTuxMWiTnGlMdFCopKVvPS1yBfxH6JU8dJ5yJ73zHcxt1t0KYrHSit997c5Xe3fC9Amfj4SgOkGogAAxTipauwdgTp10RQsnMUNn9Lp5k2xDHHkLczmtY/s1600/IMG_9476.JPG" height="213" width="320" /></a></div>
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另一道主菜:鴨肉料理,</div>
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醬汁是血跟內臟做的,雖然我個人不喜歡這味道,</div>
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但是醬汁做得相當好,很有光澤也很滑順,</div>
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鴨肉仍舊是米其林等級的軟嫩!</div>
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配菜是馬鈴薯泥加上鴨肉捲,</div>
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鴨肉捲很酥香,但是吃到這裡真的太多道了,</div>
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這個捲有點膩。</div>
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<span style="color: #990000;"><br /></span></div>
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<span style="color: #990000;">The Duck with Bay, Blood Pudding and Umbles</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXRPWBwdLKEjLl2XiyPmRU24xFuOB9UOfZ-fDrJqqSw5XLFX-kYZyDmGpBr1M_45O26znT8gkwAjWZkMgeuWXCMP7P1mNgLBwXYLf-qcjoukCOC2u1_mxwSjxaLENbGQ8oWkOQGAcgyFA/s1600/IMG_9479.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXRPWBwdLKEjLl2XiyPmRU24xFuOB9UOfZ-fDrJqqSw5XLFX-kYZyDmGpBr1M_45O26znT8gkwAjWZkMgeuWXCMP7P1mNgLBwXYLf-qcjoukCOC2u1_mxwSjxaLENbGQ8oWkOQGAcgyFA/s1600/IMG_9479.JPG" height="213" width="320" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhANjzgZKCctmfJ_vnaFJh6_v263vQsZxGMdLFFUoaG5I0Ioi1SXCFt-5Zwc7Ht3ww4H872Rf-LmTy3gaaIA3b9RPve7odusMFSEwhN8BvlIm4HyrviuR8Nom9kB3RInpp2Leakdti1Kaw/s1600/IMG_9482.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhANjzgZKCctmfJ_vnaFJh6_v263vQsZxGMdLFFUoaG5I0Ioi1SXCFt-5Zwc7Ht3ww4H872Rf-LmTy3gaaIA3b9RPve7odusMFSEwhN8BvlIm4HyrviuR8Nom9kB3RInpp2Leakdti1Kaw/s1600/IMG_9482.JPG" height="213" width="320" /></a></div>
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不過不用怕,輪到<span style="color: red;">點心上陣</span>了!</div>
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首先上來清理味蕾的是一道很特殊做法的飲料,</div>
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利用適當的添加劑讓液體呈現不易流動的狀態,</div>
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準備兩款不同溫度,輕輕倒入後,</div>
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上桌後立刻飲用,</div>
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就會感受到嘴巴裡<span style="color: red;">一半是冷一半是熱</span>的口感,</div>
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非常特別!</div>
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<span style="color: #990000;">Hot & Iced Tea</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRnqowFc2tO-eLHdqWAxiI-v723xTDpsdpSiYzvYMtXBk6ELnMqzJSTGvuGVChwIpvVLKrIHO4o3OP3nP1DLOTJI8b5m3AW-BSxWKsXjKezYZS247Az4sVytQkCPXaAPIYQvUNaGtT2hY/s1600/IMG_9485.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRnqowFc2tO-eLHdqWAxiI-v723xTDpsdpSiYzvYMtXBk6ELnMqzJSTGvuGVChwIpvVLKrIHO4o3OP3nP1DLOTJI8b5m3AW-BSxWKsXjKezYZS247Az4sVytQkCPXaAPIYQvUNaGtT2hY/s1600/IMG_9485.JPG" height="213" width="320" /></a></div>
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這是一道非常精美的點心,</div>
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外觀模仿葡萄,</div>
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利用葡萄一顆顆的外表,</div>
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創造出每一顆都<span style="color: red;">不同質地、溫度、口味、顏色</span>,</div>
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是一道很富有變化的點心,</div>
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可惜這道下面砂狀奶油酥調的味道太酸了。</div>
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令人賞心悅目的一道點心。</div>
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<span style="color: #990000;">Botrytis Cinerea</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJcmr31QPf_Zt9TWoZA4GtNI0irZdUVYjtAk_uUezCkGCWGrTfwZ6iGjhsB7H72vubBWAeiti6cuew66lTxNiXoO2fRwVHm_qarYbTpOZS-9X8iNpiQOK69gKqxTtvbp-SuPR7afWU2CE/s1600/IMG_9489.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJcmr31QPf_Zt9TWoZA4GtNI0irZdUVYjtAk_uUezCkGCWGrTfwZ6iGjhsB7H72vubBWAeiti6cuew66lTxNiXoO2fRwVHm_qarYbTpOZS-9X8iNpiQOK69gKqxTtvbp-SuPR7afWU2CE/s1600/IMG_9489.JPG" height="320" width="213" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDyDPShbMM9LivnnVYiGMFHyCsWi8J9B7cKKHrWia-nG8xGcInUw8mSVbbcqYk5tvvKGeHtMLVh8YUlbJPRVKKMVs-raM_QteCO61rt9djTcV74oyaI4cx0yNuP4gFti5zgDZ5dKSz6pI/s1600/IMG_9491.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDyDPShbMM9LivnnVYiGMFHyCsWi8J9B7cKKHrWia-nG8xGcInUw8mSVbbcqYk5tvvKGeHtMLVh8YUlbJPRVKKMVs-raM_QteCO61rt9djTcV74oyaI4cx0yNuP4gFti5zgDZ5dKSz6pI/s1600/IMG_9491.JPG" height="213" width="320" /></a></div>
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<span style="color: red;">主廚的招牌點心:BFG</span>,</div>
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我在網路上已經研究過它的組成,</div>
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最令我好奇的是那個發泡巧克力塊,</div>
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到底會是什麼口感,</div>
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不過吃了以後覺得還好,</div>
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有點空洞,不脆,</div>
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但是Kirsh的味道很棒,</div>
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另外,這道享用前,</div>
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侍者會先在你身邊<span style="color: red;">噴上Kirsh的噴霧</span>,</div>
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讓你彷彿置身在黑森林中,</div>
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旁邊的Kirsh冰做的非常完美。</div>
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<span style="color: #990000;">Black Forest Gateau</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTjc_4IIA28RgDkim2O4Ss2Py4cUlZtIYhYMmMCM-Xf7d_X8PSS5ycHIC74quCXmQOUjIboiPiJ3BMrB-keKHpQ3RCUqb_7vYkicnEEGuA76xzyXFFkM_vJeck6OOPWXRXD7lkxSDiLsw/s1600/IMG_9495.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTjc_4IIA28RgDkim2O4Ss2Py4cUlZtIYhYMmMCM-Xf7d_X8PSS5ycHIC74quCXmQOUjIboiPiJ3BMrB-keKHpQ3RCUqb_7vYkicnEEGuA76xzyXFFkM_vJeck6OOPWXRXD7lkxSDiLsw/s1600/IMG_9495.JPG" height="213" width="320" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEig5JQ2Ho5T2P1_4s1EENc6L-cNCYyrmu17FRa6yij7jZiM4ujPtn4NYNjjeuwg69Shd_Cozgc1v7IXnJ4R0XeVtM4TgEumWl0j7i9crXxcxopZJePR-7hCRMizra1Vssd8B4UaF3lEjPo/s1600/IMG_9501.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEig5JQ2Ho5T2P1_4s1EENc6L-cNCYyrmu17FRa6yij7jZiM4ujPtn4NYNjjeuwg69Shd_Cozgc1v7IXnJ4R0XeVtM4TgEumWl0j7i9crXxcxopZJePR-7hCRMizra1Vssd8B4UaF3lEjPo/s1600/IMG_9501.JPG" height="320" width="213" /></a></div>
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你以為這只是介紹英國的威士忌地圖嗎?</div>
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不!那些是一顆顆的威士忌軟糖,</div>
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是從<span style="color: #990000;">英國各個產區的威士忌</span>做成的,</div>
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非常別出心裁。</div>
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<span style="color: #990000;"></span><br />
<div style="text-align: center;">
<span style="color: #990000;">Whiskey Wine Gums</span></div>
<span style="color: #990000;">
</span>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyHhTAWZSwiIfZNOBIkG2AKdVNkTcBH4FWiKiYSyBrn59SiN1EE4T88FHBOoMUf-WlRWef1K3zz46fy8H7HXbFSpJ2u-nkmvQAANtkvat2jWSGuUmLvKbbmygS_0Yzmk-oY1pDh5c_20E/s1600/IMG_9505.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyHhTAWZSwiIfZNOBIkG2AKdVNkTcBH4FWiKiYSyBrn59SiN1EE4T88FHBOoMUf-WlRWef1K3zz46fy8H7HXbFSpJ2u-nkmvQAANtkvat2jWSGuUmLvKbbmygS_0Yzmk-oY1pDh5c_20E/s1600/IMG_9505.JPG" height="320" width="213" /></a></div>
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這名字取的真好,</div>
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這四樣小點心真的完全符合這主題,</div>
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每一樣都讓我像小孩子看到糖果般興奮!</div>
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<span style="color: #990000;">"Like a Kid in a Sweet Shop"</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_ChwlNJEDkf2D6CE5ssSVKf23SJimbgXSA8d3EYLeBUCMVffEEOcl0omLozCZrattpDLqCRIINN6rYuthBfj7nyXCL37S_7Lc1gZ_szyJy0OwrD-r0-OoWwulcewl6IscaN2Dqwc5DZg/s1600/IMG_9509.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_ChwlNJEDkf2D6CE5ssSVKf23SJimbgXSA8d3EYLeBUCMVffEEOcl0omLozCZrattpDLqCRIINN6rYuthBfj7nyXCL37S_7Lc1gZ_szyJy0OwrD-r0-OoWwulcewl6IscaN2Dqwc5DZg/s1600/IMG_9509.JPG" height="213" width="320" /></a></div>
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首先是信封中的巧克力,</div>
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你以為它很薄了嗎?</div>
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中間還夾了一層餅乾及果醬,</div>
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其時它是個<span style="color: red;">塔的口味</span>。</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPdRFqWzM5HlKt9kl_IZT4gXjvj1nG65RQP69Z6dthy3wquWz-73WZyRaxB74hby1Tat_9lqThyphenhyphen2bXBvTNEpDv-gDKBx16h4G6fo2N4LT-oj_6kr4WsZqHmU2vZo4yUhUIc13udjDwX4Y/s1600/IMG_9513.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPdRFqWzM5HlKt9kl_IZT4gXjvj1nG65RQP69Z6dthy3wquWz-73WZyRaxB74hby1Tat_9lqThyphenhyphen2bXBvTNEpDv-gDKBx16h4G6fo2N4LT-oj_6kr4WsZqHmU2vZo4yUhUIc13udjDwX4Y/s1600/IMG_9513.JPG" height="213" width="320" /></a></div>
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這包像煙草的,</div>
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其實是<span style="color: red;">椰子絲</span>下去糖蜜的。</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgADgZwi_BZN6vzKV-TKRRThCO2pdDs1_Za8SOJ70tuMxLBYYGXAFyBYCICeyRLJ_izJ-m3tOir0Cc-GrkHzEetyaPx337bL0qLLBjxZwAFRdiKTn4XZR2e1Vc6Xsw4LH-poXw6M9lOTqs/s1600/IMG_9518.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgADgZwi_BZN6vzKV-TKRRThCO2pdDs1_Za8SOJ70tuMxLBYYGXAFyBYCICeyRLJ_izJ-m3tOir0Cc-GrkHzEetyaPx337bL0qLLBjxZwAFRdiKTn4XZR2e1Vc6Xsw4LH-poXw6M9lOTqs/s1600/IMG_9518.JPG" height="213" width="320" /></a></div>
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利用同樣在BFG蛋糕中的技巧,</div>
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<span style="color: red;">發泡巧克力糖</span>。</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikmiBt9YEVaZ7DyHGi0DnJ7XbqF64r0QVXT4o872ltSrGXJxRQjt-lvkU27SRb601HTvSEAsg1prjwf616YnLKFRhmLIORlz-wLdO4NczfxpEbClwKxu3VMpxWqCw1i4B4a93cVd-iRWU/s1600/IMG_9520.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikmiBt9YEVaZ7DyHGi0DnJ7XbqF64r0QVXT4o872ltSrGXJxRQjt-lvkU27SRb601HTvSEAsg1prjwf616YnLKFRhmLIORlz-wLdO4NczfxpEbClwKxu3VMpxWqCw1i4B4a93cVd-iRWU/s1600/IMG_9520.JPG" height="213" width="320" /></a></div>
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這是<span style="color: red;">蘋果派口味的焦糖軟糖</span>,</div>
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味道香甜濃郁。</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkRAkMkYI9P-CuJlj7ENlnc15Fa1HLDjEakTSlcNU9kp06i7C_PH7_A82rTUpoIvA3KU7OuzKDwfmvnEkpN3tKwRuOoTq8CpBWkE1qmcJ6-Lh3bKKlTLSSl6Zysf0WBvupyaCZw2evqT8/s1600/IMG_9521.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkRAkMkYI9P-CuJlj7ENlnc15Fa1HLDjEakTSlcNU9kp06i7C_PH7_A82rTUpoIvA3KU7OuzKDwfmvnEkpN3tKwRuOoTq8CpBWkE1qmcJ6-Lh3bKKlTLSSl6Zysf0WBvupyaCZw2evqT8/s1600/IMG_9521.JPG" height="213" width="320" /></a></div>
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到此為止,</div>
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真的是一場嘆為觀止的饗宴,</div>
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無論口味好壞與否,</div>
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<span style="color: #990000;">不可否認這真是一餐好玩的體驗</span>,</div>
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讓我了解到分子料理的精髓以及目的,</div>
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將來也希望能運用進甜點中!</div>
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<br />Anonymoushttp://www.blogger.com/profile/06570435674699173811noreply@blogger.com0tag:blogger.com,1999:blog-5354129545147334437.post-33324935332075731012014-01-19T17:55:00.001-08:002014-01-19T17:55:20.818-08:00《巴黎甜點名店系列》Restaurant Dessance - 米其林甜點饗宴<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-zZ__nHiAY9n96STmDjDj57Wf-OBD3Snh-0aOTMD20KAspyNmQYxXi1Im1R8JnuGU_3CljVuXYJLqaEr_1PLVo_jVABUGh-aQJCnapSYav1pdc7pLiCorl0EHjyFWBbTyrCjnlW3QSEQ/s1600/IMG_7733.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-zZ__nHiAY9n96STmDjDj57Wf-OBD3Snh-0aOTMD20KAspyNmQYxXi1Im1R8JnuGU_3CljVuXYJLqaEr_1PLVo_jVABUGh-aQJCnapSYav1pdc7pLiCorl0EHjyFWBbTyrCjnlW3QSEQ/s1600/IMG_7733.JPG" height="320" width="300" /></a></div>
<a name='more'></a><br /><span style="color: #660000; font-size: x-small;">地址:74, rue des Archives 75003 Paris</span><br />
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<span style="color: #660000; font-size: x-small;">電話:+33 1 42 77 23 62</span></div>
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<span style="color: #660000; font-size: x-small;">價位:●●●●○</span></div>
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<span style="color: #660000; font-size: x-small;">公休:週一週二</span></div>
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<span style="color: #660000; font-size: x-small;">營業時間:週三至週五 15:00~23:00 、週末 12:00~24:00 </span></div>
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<span style="color: #660000; font-size: x-small;"><br /></span></div>
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第一間盤飾點心店悄悄的開幕了,</div>
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自從我開始接觸到米其林餐廳的點心後,</div>
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我一直有個夢想能開個有提供米其林等級盤飾點心的店,</div>
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想不到,就在最近開了一間!</div>
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更意想不到的是....</div>
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這間店的負責<span style="color: #990000;">Chef :Christophe Boucher</span>,</div>
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<span style="color: red;">居然是在三星餐廳Ledoyen帶我的souschef!</span></div>
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當我快結束實習時,他也向我透露出他要出去自己開店,</div>
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原來就是這間!</div>
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當時我就認為這位Chef 很有實力,</div>
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很喜歡他研發的菜色,</div>
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對於味道的體悟蠻有一套,</div>
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做事動作俐落,</div>
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既然知道他開了店,當然不能錯過!!</div>
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↓ Logo設計</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWyLg8CPDIeZobNUYbX7Nk_cHL-baATbT8-lL3b-hf6N6r5aHe-GXUGHRQSU_6f5Mgk4hwyGsT_lXYKyj0WvDP5WU87d5Lf6H10Xsm2BC8MXR9UgwHEAdyUccTlkeP2ynuWp6CGJEUfz8/s1600/IMG_7712.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWyLg8CPDIeZobNUYbX7Nk_cHL-baATbT8-lL3b-hf6N6r5aHe-GXUGHRQSU_6f5Mgk4hwyGsT_lXYKyj0WvDP5WU87d5Lf6H10Xsm2BC8MXR9UgwHEAdyUccTlkeP2ynuWp6CGJEUfz8/s1600/IMG_7712.JPG" height="320" width="240" /></a></div>
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↓ 店內裝潢</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixCewZlSsCKlbx8UYE1djlwqOkFTC4jcIFCWxYxnLclIB_ej07ur5pykkAPsLB0D6ekJ2Q3OyM7hs8Ie8wVKEov6mabak4i6JnPJ-exk2ZndxVa9xc7ticJbAbd3l20ogkKc0-WBNq3uw/s1600/IMG_7731.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixCewZlSsCKlbx8UYE1djlwqOkFTC4jcIFCWxYxnLclIB_ej07ur5pykkAPsLB0D6ekJ2Q3OyM7hs8Ie8wVKEov6mabak4i6JnPJ-exk2ZndxVa9xc7ticJbAbd3l20ogkKc0-WBNq3uw/s1600/IMG_7731.JPG" height="320" width="240" /></a></div>
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↓ 店內挑高,運用大量玻璃製造<span style="color: #990000;">寬敞舒適的空間</span>,</div>
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非常適合坐下享用甜點聊天。</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiF8VDSm9Ijbtx55wberKbUNEYLE4wAYYsX0BipXvamKDQXI16AzU6AbOTEey45iO0-hbwCIuDGO3U7BBCb1F7hFj_927BgNiCNG36AppXcACRY4a7tcY6DhZnwb-xWmdfINqOxe0IdmaE/s1600/IMG_7708.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiF8VDSm9Ijbtx55wberKbUNEYLE4wAYYsX0BipXvamKDQXI16AzU6AbOTEey45iO0-hbwCIuDGO3U7BBCb1F7hFj_927BgNiCNG36AppXcACRY4a7tcY6DhZnwb-xWmdfINqOxe0IdmaE/s1600/IMG_7708.JPG" height="320" width="240" /></a></div>
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↓ Chef 親自站在吧台現場製作甜點</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqMBilx_gwmerSRyXW7gFQxpvg5sKmoFQ2DoSl03qn5isH5PmIIjqBQjEuGOiYVi24zBwy6TZX3A7GiV1pDDEDtpozjkTL2xosSbdvkLUavOS1uLKtR2QANXyx9lvY1HvgKLrqtpdaZWA/s1600/1016549_10100618725862445_1976177556_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqMBilx_gwmerSRyXW7gFQxpvg5sKmoFQ2DoSl03qn5isH5PmIIjqBQjEuGOiYVi24zBwy6TZX3A7GiV1pDDEDtpozjkTL2xosSbdvkLUavOS1uLKtR2QANXyx9lvY1HvgKLrqtpdaZWA/s1600/1016549_10100618725862445_1976177556_n.jpg" height="240" width="320" /></a></div>
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有兩種Menu,</div>
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<span style="color: #990000;">19歐元套餐</span>:包含開胃甜點、主甜點及小點心,</div>
<div style="margin-left: 1em; margin-right: 1em; text-align: center;">
<span style="color: #990000;">44歐元套餐</span>:四道主甜點的套餐,</div>
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今天我們三人都點19歐的套餐,</div>
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第一道<span style="color: red;">開胃甜點:芫荽泡泡+熱紅酒碎冰+開心果膏+小橘子</span></div>
<div style="margin-left: 1em; margin-right: 1em; text-align: center;">
甜甜的香濃開心果,濃郁到讓我有種吃蝦膏、蟹膏的感覺,</div>
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平常不愛吃開心果的我也很喜歡,</div>
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熱紅酒和小橘子相輔相成,解掉了開心果非常濃郁的味道,</div>
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芫荽泡泡留下一抹香味。</div>
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↓ 開胃甜點</div>
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</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxHnupKcN96fUr2JmqWlnf_KmMobBENuu3Rk5lo0SulBGQwaGD8uVBM3UUJ_Y0phMHBBUuRrZBvuSgbpx_IpObwOdSA1K4VloxbByrfG1TKBaRy_GKtPVUBh7b99SKuQyPyfl5uA0cb84/s1600/IMG_7714.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxHnupKcN96fUr2JmqWlnf_KmMobBENuu3Rk5lo0SulBGQwaGD8uVBM3UUJ_Y0phMHBBUuRrZBvuSgbpx_IpObwOdSA1K4VloxbByrfG1TKBaRy_GKtPVUBh7b99SKuQyPyfl5uA0cb84/s1600/IMG_7714.JPG" height="240" width="320" /></a></div>
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我的Chef 看到我來捧場很開心,</div>
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請我和我朋友額外一道甜點,</div>
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這道受到大家相當大的興趣,</div>
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<span style="color: red;">Persley蛋白片+蜜洋梨+酸奶優格冰+歐芹根醬</span>,</div>
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整體搭配得很好,</div>
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蜜洋梨充分入味,歐芹根的醬味道有點像釋迦,</div>
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Persley的蛋白入口即化。</div>
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↓ Chef 招待</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidp3AF5HFTkeqEHc9B-0Q9nVun1YpWOfCk0690doHxS2M9o5dJqVqQN4697o0bFeSNl8cPWLunD4_ZHE-A4s2nNeIhX1s0st2rBSf3MiKJgXyX1-EbHhkLE1FglLgFftgpq-r36eacQvw/s1600/1528740_10100618725837495_82680083_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidp3AF5HFTkeqEHc9B-0Q9nVun1YpWOfCk0690doHxS2M9o5dJqVqQN4697o0bFeSNl8cPWLunD4_ZHE-A4s2nNeIhX1s0st2rBSf3MiKJgXyX1-EbHhkLE1FglLgFftgpq-r36eacQvw/s1600/1528740_10100618725837495_82680083_n.jpg" height="320" width="240" /></a></div>
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接著進入<span style="color: #990000;">主菜</span>囉!</div>
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這道是<span style="color: red;">檸檬霜+荔枝+薑+葡萄柚</span>的組合,</div>
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我很喜歡把薑融進Crunble裡的味道,</div>
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雖然這道的番石榴讓人一直要吐子有點不大好。</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzj8BxERmacZv3s22pTdSVxPJBgC-Ceo5tztW-cH7R5nZXoHnalW6S8pvU4YxkbaVXFYVv81LXvdcdHTf1ayN0pLSVmgub5Lw2IfO1gJDZ2mwKi0vGuwnm1TmEZXq0LUNCx6mILt4zlgc/s1600/1000275_10100618725767635_731360813_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzj8BxERmacZv3s22pTdSVxPJBgC-Ceo5tztW-cH7R5nZXoHnalW6S8pvU4YxkbaVXFYVv81LXvdcdHTf1ayN0pLSVmgub5Lw2IfO1gJDZ2mwKi0vGuwnm1TmEZXq0LUNCx6mILt4zlgc/s1600/1000275_10100618725767635_731360813_n.jpg" height="320" width="240" /></a></div>
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另一道,</div>
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這道我非常喜歡!很好吃!</div>
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是由<span style="color: red;">芝麻菜+蘋果sorbet+馬約蘭碎冰+焦糖蘋果</span>組成,</div>
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蘋果的酸甜配上馬約蘭的香甜,</div>
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芝麻菜特殊的香味及淡淡的苦味,</div>
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旁邊炒過的松子油香,</div>
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這道真的很好吃!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdwnDQ6qoqk3hN3QJp5xdHxddEVl8jNc0FWh5pBSZsa0mwIPbQOEUIFtIJWaA7l1gVNt9nrIDA18NqNrWU-VjS8LpFVCeyhiVsAcvYzCRooU6blzdJxyaNKMqs6lxnNG_v5ctyPLPz1fo/s1600/1016243_10100618725917335_1964881514_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdwnDQ6qoqk3hN3QJp5xdHxddEVl8jNc0FWh5pBSZsa0mwIPbQOEUIFtIJWaA7l1gVNt9nrIDA18NqNrWU-VjS8LpFVCeyhiVsAcvYzCRooU6blzdJxyaNKMqs6lxnNG_v5ctyPLPz1fo/s1600/1016243_10100618725917335_1964881514_n.jpg" height="240" width="320" /></a></div>
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最後一道,</div>
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是由<span style="color: red;">甜菜根+白巧克力+越橘+佛手柑</span>組合而成,</div>
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白巧克力做成雲朵的口感,</div>
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甜菜根的水球,這是一道很有口感的組合,</div>
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甜菜根自然的甜味藉由柑橘類的刺激,</div>
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變得一點都不膩!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3etmX-4GfRfeUtWpwI5ojbFqP06bqr9N_Wx_fD_p-AwzwAkHm_IxW8EXlyW1JNf7cdcHd72rqc0PAAEhpjntgyBBnZpIyzKrECt_-6dyzrUXD89n5NP6k5fQgPujJrhZOp1GOogt5_ts/s1600/1613967_10100618725812545_220842331_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3etmX-4GfRfeUtWpwI5ojbFqP06bqr9N_Wx_fD_p-AwzwAkHm_IxW8EXlyW1JNf7cdcHd72rqc0PAAEhpjntgyBBnZpIyzKrECt_-6dyzrUXD89n5NP6k5fQgPujJrhZOp1GOogt5_ts/s1600/1613967_10100618725812545_220842331_n.jpg" height="320" width="240" /></a></div>
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最後最後,</div>
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<span style="color: red;">Mignadise</span>,</div>
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<span style="color: #990000;">栗子口味棉花糖、芒果軟糖捲、芝麻脆餅</span>,</div>
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雖然整套吃下來都是甜點,</div>
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但是在這吃的感覺一點都不膩,</div>
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這就是<span style="color: #990000;">餐廳甜點的特色之一</span>,</div>
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大家吃飽飯後吃的甜點大多是使用冰淇淋的元素,</div>
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搭配一些Cream的醬汁及水果,</div>
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<span style="color: #990000;">盡量不使用到麵粉或其他澱粉類的食材</span>,</div>
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使的整餐吃下來輕鬆愉快。</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjP7kOqRrQB7V-ncw8UY1x3LzVYXMegpmtWaBmy3f-yPswipg7Lo9OoLnWZCUdvM9feqew9_rc4yI70DwLOWJ5wSRgtnt-yLX1Qu226k2zAJiCZMT5b753DeMEnEQC3W5XYiX6Juc_OX4M/s1600/IMG_7729.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjP7kOqRrQB7V-ncw8UY1x3LzVYXMegpmtWaBmy3f-yPswipg7Lo9OoLnWZCUdvM9feqew9_rc4yI70DwLOWJ5wSRgtnt-yLX1Qu226k2zAJiCZMT5b753DeMEnEQC3W5XYiX6Juc_OX4M/s1600/IMG_7729.JPG" height="240" width="320" /></a></div>
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整餐就像個味覺體驗,</div>
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來體會Chef 如何呈現他的甜點,</div>
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如何組裝他的味道,</div>
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是<span style="color: red;">一餐味覺、嗅覺、視覺的饗宴</span>!</div>
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好在讓我在回台灣的前夕看到這樣的店,</div>
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希望我以後也能開出一間與眾不同的店!</div>
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<br />Anonymoushttp://www.blogger.com/profile/06570435674699173811noreply@blogger.com4tag:blogger.com,1999:blog-5354129545147334437.post-45532618750076668512014-01-07T16:58:00.000-08:002014-01-07T16:58:06.327-08:00《巴黎甜點名店系列》Berko - 滿足你的cheese慾望<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUIP4pSMVC1jddVcJFAuiCgO65S_E8cOTtYOaJxU1vEfl-mn3dTWDl0k7Rhc-O0pjXM36v3ib2uWV909SQ4e_Sy7-zmPg0Cz8RbVOGnvWbYXL560rHq4TS3ylE85C3L-YtibAsRJo2fjw/s1600/IMG_6644.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUIP4pSMVC1jddVcJFAuiCgO65S_E8cOTtYOaJxU1vEfl-mn3dTWDl0k7Rhc-O0pjXM36v3ib2uWV909SQ4e_Sy7-zmPg0Cz8RbVOGnvWbYXL560rHq4TS3ylE85C3L-YtibAsRJo2fjw/s320/IMG_6644.JPG" height="320" width="240" /></a></div>
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<span style="color: #660000; font-size: x-small;">地址: 23 Rue Rambuteau, 75004 Paris, 法國</span></div>
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<span style="color: #660000; font-size: x-small;">電話:+33 1 40 29 02 44</span></div>
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<span style="color: #660000; font-size: x-small;">價位:●●●○○</span></div>
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<span style="color: #660000; font-size: x-small;">公休:星期一公休</span></div>
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位於龐畢度中心旁邊,</div>
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靠近巴黎的中心地帶,</div>
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這裡有一間獨具美式風格的蛋糕店,</div>
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<span style="color: #990000;">專賣起司蛋糕及杯子蛋糕。</span></div>
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前幾年台北才出現火紅的杯子蛋糕,</div>
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巴黎也有這樣的一間店,</div>
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陳列著色彩鮮豔的杯子蛋糕們,</div>
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以及重量級的起司蛋糕。</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-sGfO3AUQL6Dg2z6YictaITxO2ccQSKVOGPV7LioHuML5eGh895bV6TJm-Fe_N_ljG3CjLjsH0CybD8QUSzWlcbql4ZITcX2JzQW1Ocw8fOMXQmRQwz4DPLm-1xhW9Jx5G_ZzE9ubRGs/s1600/IMG_6645.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-sGfO3AUQL6Dg2z6YictaITxO2ccQSKVOGPV7LioHuML5eGh895bV6TJm-Fe_N_ljG3CjLjsH0CybD8QUSzWlcbql4ZITcX2JzQW1Ocw8fOMXQmRQwz4DPLm-1xhW9Jx5G_ZzE9ubRGs/s320/IMG_6645.JPG" height="240" width="320" /></a></div>
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這裡大約有10種左右的起司蛋糕,</div>
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每一片的分量都不小,</div>
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若不是愛吃起司蛋糕的人恐怕一個人還吃不完!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjR0kTNhuK66DnYq52ifNLorB_ucScrzG5aOa_s5Pbt-SttjaH9tgR3VSyoow1IWhIZmhZTdro9cnxAQrAYUELaCWi199ppkwKW-KGcLk7ooL4n1ODFpiD08L1z-CTBAwAfgzmBbT_OO6c/s1600/IMG_6646.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjR0kTNhuK66DnYq52ifNLorB_ucScrzG5aOa_s5Pbt-SttjaH9tgR3VSyoow1IWhIZmhZTdro9cnxAQrAYUELaCWi199ppkwKW-KGcLk7ooL4n1ODFpiD08L1z-CTBAwAfgzmBbT_OO6c/s320/IMG_6646.JPG" height="240" width="320" /></a></div>
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我吃過的口味中,</div>
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<span style="color: red;">就屬鹹奶油焦糖口味及香蕉口味最好,</span></div>
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味道濃郁口感滑順,</div>
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讓人吃完常常還想起它。</div>
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↓ 鹹奶油焦糖口味</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3ybRbU7xoGGKSJc9PI7k7xQvL3XW6PmWLHYGCWuDukZVq4Ks1IiqegV22j4lj7BdteMw1GICIbjssHwUI1smGVpyHEWLf9uQVMgTQEo_Gdp1WaxbvAZBdnwO9gm_d2YfXjG3-ZP8x64c/s1600/IMG_6647.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3ybRbU7xoGGKSJc9PI7k7xQvL3XW6PmWLHYGCWuDukZVq4Ks1IiqegV22j4lj7BdteMw1GICIbjssHwUI1smGVpyHEWLf9uQVMgTQEo_Gdp1WaxbvAZBdnwO9gm_d2YfXjG3-ZP8x64c/s320/IMG_6647.JPG" height="240" width="320" /></a></div>
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↓ 香蕉口味</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSQnI4oT8UHpSWTgokXjRLFSdwOMrnVTuqdN-Ug7aWT7X5Qa4T1wB6akGWyWlcR9X6qyZwLVUlfF9I2n_M3me2WySSt1QdyK01TFPtRNS5jvpwajNI2CB81_libHIsmDyDbNdWoQxUb2I/s1600/IMG_4328.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSQnI4oT8UHpSWTgokXjRLFSdwOMrnVTuqdN-Ug7aWT7X5Qa4T1wB6akGWyWlcR9X6qyZwLVUlfF9I2n_M3me2WySSt1QdyK01TFPtRNS5jvpwajNI2CB81_libHIsmDyDbNdWoQxUb2I/s320/IMG_4328.JPG" height="240" width="320" /></a></div>
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另外也試過台灣常見的加了檸檬比較不膩的口味,</div>
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但是口感不好,味道也普通,</div>
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總而言之,</div>
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<span style="color: #990000;">這間店非常適合愛吃起司蛋糕的人喲!</span></div>
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<br />Anonymoushttp://www.blogger.com/profile/06570435674699173811noreply@blogger.com0tag:blogger.com,1999:blog-5354129545147334437.post-43807658830907458462013-12-18T08:04:00.003-08:002013-12-18T08:12:54.551-08:00《細說食材》Pectin & Animal Glue 果膠 & 明膠、動物膠 ( 下 )<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzNzwY8xSOfKF3AgD6JPMASXyyr9NP7secEWSklgjTy3OB5oDoYnLLg83SnnumiBbSGI7QI6E2O_jlYQ93WGEudK5SDbFWuIyKlgwSMYB-dgJYJn5aFvabbD2-Q1xNJXSrSHqyKySdqMs/s1600/205-120409135321F5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="205" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzNzwY8xSOfKF3AgD6JPMASXyyr9NP7secEWSklgjTy3OB5oDoYnLLg83SnnumiBbSGI7QI6E2O_jlYQ93WGEudK5SDbFWuIyKlgwSMYB-dgJYJn5aFvabbD2-Q1xNJXSrSHqyKySdqMs/s320/205-120409135321F5.jpg" width="320" /></a></div>
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接著,介紹完果膠之後,</div>
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我們進到明膠的世界,</div>
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明膠不只是對於餐飲界的貢獻良多,</div>
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甚至在照相、印刷、紡織、醫藥...等,</div>
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都有著許多的貢獻,</div>
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這裡就只介紹餐飲方面囉!</div>
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<span style="color: #990000;">明膠一般使用動物的物質(皮、骨頭或結締組織)精煉而成,</span></div>
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經過水解→萃取、乾燥製造成粉末狀或片狀保存,</div>
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<span style="color: red;">可作為食品的天然乳化劑或食品添加劑</span>。</div>
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↓ 製造成片狀的明膠(Gelatin)</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZMLL1BVIqRxMgqz9ZpeIA2YTkA3fW34d8t2F1VLuBtz9_XjaIfT4QxxGmjkZOrYAJapNCzpivR_NT186yo3GAy2eXyTyQ83Mho_cejOZpQmqs-opZJMxgJbeDlu1ur6LGgsSFAhU3clE/s1600/T1cNBEXDpcXXXXXXXX_!!0-item_pic.jpg_210x210.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZMLL1BVIqRxMgqz9ZpeIA2YTkA3fW34d8t2F1VLuBtz9_XjaIfT4QxxGmjkZOrYAJapNCzpivR_NT186yo3GAy2eXyTyQ83Mho_cejOZpQmqs-opZJMxgJbeDlu1ur6LGgsSFAhU3clE/s1600/T1cNBEXDpcXXXXXXXX_!!0-item_pic.jpg_210x210.jpg" /></a></div>
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明膠的單元結構大約長這樣,</div>
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是一種<span style="color: red;">高分子蛋白質</span>,</div>
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由許許多多的單元結構組合而成,</div>
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其物理性質這裡稍為簡單介紹:</div>
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<span style="color: #990000;"> ◎最佳溶解溫度60~70度 </span></div>
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<span style="color: #990000;">◎不溶於冷水 </span></div>
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<span style="color: #990000;"> ◎吸水後膨脹,可吸收約5~10倍的水份</span></div>
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<span style="color: #990000;">◎可重複凝固 </span> </div>
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↓ 當吉利丁冷卻時會像下圖一般互相交纏,</div>
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使溶液形成固體。</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhScUCCWs6ySchpRxcqGYpVjwHVKPAQgJHfbnYWC-H8uVxLdou3tppLtFJykqhQPfJWphEBHctw3sPuCSejZouXBGf5eFQx82qAMLy3oOa-ee8wWUbEVFJiv3TtW9d6Y8tEC9ZTrau9fKo/s1600/129f83b94c3g213+(1).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="165" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhScUCCWs6ySchpRxcqGYpVjwHVKPAQgJHfbnYWC-H8uVxLdou3tppLtFJykqhQPfJWphEBHctw3sPuCSejZouXBGf5eFQx82qAMLy3oOa-ee8wWUbEVFJiv3TtW9d6Y8tEC9ZTrau9fKo/s320/129f83b94c3g213+(1).jpg" width="320" /></a></div>
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<span style="color: red;">※值得注意的是:</span></div>
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當用來製作餐點的時候,</div>
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<span style="color: red;">有些水果本身具有蛋白酶</span>,</div>
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會使吉利丁失去效果而化成水,</div>
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必須先<span style="color: #990000;">加熱水果破壞後才可以加入吉利丁</span>。</div>
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例如:鳳梨、奇異果。</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQnBfu6JwIK32ARaa-eEh9TZhlFv-ucNv8mtNXFb7gh21PDXXrWoiifEzIA9kvYHQvtlLvEFjCi0W5fCKin5y-6cg5OKMN0r4FeD5xsVRSXT5OTwA0R31t4_W-L_nT6DWC0ctg3sC86LE/s1600/20120725_Annie_shutterstock_70035478.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="221" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQnBfu6JwIK32ARaa-eEh9TZhlFv-ucNv8mtNXFb7gh21PDXXrWoiifEzIA9kvYHQvtlLvEFjCi0W5fCKin5y-6cg5OKMN0r4FeD5xsVRSXT5OTwA0R31t4_W-L_nT6DWC0ctg3sC86LE/s320/20120725_Annie_shutterstock_70035478.jpg" width="320" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhODs3jk6kDT8Vl7ToX-tJfvMiAYfNUuBMvxEYVVUgMfAyxRJUeTDNM6ZYcU29Rp8RDuPHnR5vdXkxzUq7oEXLKZMKQUgmHtio4Lk_VIDsUOLRXdKBwp_HYeFQ10um4RYAT39Yd2PXH1pA/s1600/images.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhODs3jk6kDT8Vl7ToX-tJfvMiAYfNUuBMvxEYVVUgMfAyxRJUeTDNM6ZYcU29Rp8RDuPHnR5vdXkxzUq7oEXLKZMKQUgmHtio4Lk_VIDsUOLRXdKBwp_HYeFQ10um4RYAT39Yd2PXH1pA/s1600/images.jpg" /></a></div>
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由於吉利丁是從動物組織中提煉而來,</div>
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是<span style="color: #990000;">屬於葷的食材</span>,</div>
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如果是吃素的客人,</div>
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一般使用植物膠代替,</div>
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如:吉利T、洋菜。</div>
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最後稍微比較一下植物膠和動物膠的差別:</div>
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<span style="color: red;"><span lang="ZH-TW" style="font-family: 新細明體, serif;">植物膠</span><o:p></o:p></span></div>
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<td style="border-left: none; border: solid windowtext 1.0pt; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 218.9pt;" valign="top" width="322"><div class="MsoNormal" style="margin-bottom: 0.0001pt; text-align: center;">
<span lang="ZH-TW" style="font-family: 新細明體, serif;"><span style="color: red;">動物膠</span></span><o:p></o:p></div>
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<td style="border-top: none; border: solid windowtext 1.0pt; mso-border-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 218.85pt;" valign="top" width="322">由植物提煉而成,如:海藻膠、鹿角菜膠、洋菜等。</td>
<td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 218.9pt;" valign="top" width="322">由動物皮或骨的膠原蛋白提煉而成,又稱明膠。</td>
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<td style="border-top: none; border: solid windowtext 1.0pt; mso-border-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 218.85pt;" valign="top" width="322">溶解溫度:約 80°c<br />
凝固溫度:40 ~ 45°c</td>
<td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 218.9pt;" valign="top" width="322">溶解溫度:約 60°c<br />
凝固溫度:10 ~ 15°c</td>
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<td style="border-top: none; border: solid windowtext 1.0pt; mso-border-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 218.85pt;" valign="top" width="322">介於脆、軟之間,成品透明度高。適合果凍、布丁。</td>
<td style="border-bottom: solid windowtext 1.0pt; border-left: none; border-right: solid windowtext 1.0pt; border-top: none; mso-border-alt: solid windowtext .5pt; mso-border-left-alt: solid windowtext .5pt; mso-border-top-alt: solid windowtext .5pt; padding: 0cm 5.4pt 0cm 5.4pt; width: 218.9pt;" valign="top" width="322">口感軟棉,彈性佳,保水性好,適合做慕斯、奶酪。</td>
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簡單的介紹了一下平常主要使用的果膠、明膠,</div>
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平常在Lab中每天使用的吉利丁、Pectin,</div>
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希望大家在了解這些基本資料後,</div>
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能更加得心應手的運用囉!</div>
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<br />Anonymoushttp://www.blogger.com/profile/06570435674699173811noreply@blogger.com0tag:blogger.com,1999:blog-5354129545147334437.post-2384104032716024032013-12-07T13:59:00.000-08:002013-12-18T08:04:55.568-08:00《細說食材》Pectin & Animal Glue 果膠 & 明膠、動物膠 ( 上 )<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRKNX3mrHH68B9nNKhF3s0yieXJ07l2RAm3TZ42U39xk60Lt1_nR1u89vrTYf6apIUyBlnQZXbYroqmpTkrAq59ST5FSeXdY-rfK1cd0lvmHbMBrDe9hvrYB_aAQD0kaZXa2GRvN_-U2g/s1600/Photo-Apple+Green.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="258" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRKNX3mrHH68B9nNKhF3s0yieXJ07l2RAm3TZ42U39xk60Lt1_nR1u89vrTYf6apIUyBlnQZXbYroqmpTkrAq59ST5FSeXdY-rfK1cd0lvmHbMBrDe9hvrYB_aAQD0kaZXa2GRvN_-U2g/s320/Photo-Apple+Green.jpg" width="320" /></a></div>
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這第二版的細說食材馬上就帶大家進入另一個領域,</div>
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怎麼說呢?</div>
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<span style="color: #990000;">果膠及動物膠</span>這看似簡單的東西,在餐飲界來說,</div>
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可以說是重要到不行,<span style="color: red;">對甜點由其重要</span>,</div>
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<span style="color: #990000;">無論是果醬、鏡面、幕斯、軟糖、布丁及果凍...等,甚至是冰淇淋,</span></div>
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<span style="color: #990000;">都離不開它們!</span></div>
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難得我大學學的是植物學又是化學組的,</div>
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就讓我來為大家簡單介紹一下吧!</div>
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<span style="color: #073763;">首先:果膠 Pectin</span></div>
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↓ 外觀一般製造成粉末狀</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisxNWQFQSfQpMxLiLuYOwSUGkCn0nmcLiljvJZhQLguPZzG0ar2iOvV6CcGMUdqO5uNa3VG_2q6ffZaF_8LOPU1CMsbV4nWTRQcm6L7SfM0CTTBJKw0KeYq1I0S0ce1gYK-rP4IJ_pCPk/s1600/220px-Pectin.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisxNWQFQSfQpMxLiLuYOwSUGkCn0nmcLiljvJZhQLguPZzG0ar2iOvV6CcGMUdqO5uNa3VG_2q6ffZaF_8LOPU1CMsbV4nWTRQcm6L7SfM0CTTBJKw0KeYq1I0S0ce1gYK-rP4IJ_pCPk/s1600/220px-Pectin.jpg" /></a></div>
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果膠普遍存在於各種植物的細胞壁裡,</div>
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<span style="color: #990000;">功能是用來黏合支撐植物的細胞以及幫助中間水分的傳導</span>,</div>
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在每種蔬果中的含量不一定,</div>
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<span style="color: #990000;">含量最多最有名的就是蘋果</span>,</div>
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而存在於未成熟水果中的原果膠(protopectin)是不具有凝固作用,</div>
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必須等水果成熟後經過酵素作用才能有作用。</div>
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↓ 如圖中可見pectin穿插在細胞壁中幫助黏合支撐</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtaPt-eVu8bub1HNnQvXRZxQls0c3MwrR3YxmJ2rotJn9uyYEMENBXrqJQcBsh9Ol5uNUjgmQVfrUkPADG5bscavmgK16Bo-6Zwyw0ZaD8Q1n34mm7ookISfBZ_TDApSeETkvH0zo_k9s/s1600/12313457918Xbvhq4R.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="178" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtaPt-eVu8bub1HNnQvXRZxQls0c3MwrR3YxmJ2rotJn9uyYEMENBXrqJQcBsh9Ol5uNUjgmQVfrUkPADG5bscavmgK16Bo-6Zwyw0ZaD8Q1n34mm7ookISfBZ_TDApSeETkvH0zo_k9s/s320/12313457918Xbvhq4R.jpg" width="320" /></a></div>
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Pectine的分子結構大概是這個樣,</div>
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屬於一種<span style="color: #990000;">多醣類</span> (polysaccharide),</div>
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各種不同類型的果膠會藉由不同形式鍵結,</div>
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詳情請繼續往下看。</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrJl7gSynoM9niBKVFn-zxyy9_xNXgPuZbGFI4ks8DpRwYKGU-_K3M1ZpSTQwY2zpP8nW-f_L3dVPlgcyfCeXY9m29KqwkclwSltMU62zYBAeyA6jnVLv8wJdvjEzR9koFBST_cYaJl68/s1600/imgb0003.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="139" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrJl7gSynoM9niBKVFn-zxyy9_xNXgPuZbGFI4ks8DpRwYKGU-_K3M1ZpSTQwY2zpP8nW-f_L3dVPlgcyfCeXY9m29KqwkclwSltMU62zYBAeyA6jnVLv8wJdvjEzR9koFBST_cYaJl68/s640/imgb0003.png" width="640" /></a></div>
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果膠中主要是由以下兩個大項來分:</div>
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<span style="color: #990000;">◎高甲氧基果膠(High Methoxyl Prectin或H.M. Pectin)</span></div>
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這類的果膠必須在<span style="color: red;">高糖和酸性溶液</span>中才能形成不可逆的膠體,</div>
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常使用來至做果醬、果凍。<span style="color: #990000;">EX:法式水果軟糖中的Yellow pectin就是這一組的。</span></div>
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<span style="color: #990000;">◎低甲氧基果膠(Low Methoxyl Prectin或L.M. Pectin)</span></div>
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這類的果膠則可以在低糖甚至無糖的環境形成膠體,</div>
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只<span style="color: red;">需要溶液中具有二價的陽離子</span>,常用來製作無糖果凍、鏡面。</div>
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<span style="color: #990000;">EX:Pectin NH</span></div>
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<span style="color: red;">※Pectin NH是商品,由L.M. Pectin加工,</span></div>
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<span style="color: red;">並添加金屬陽離子,可形成可逆的膠體。</span></div>
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↓ 如圖中,果膠圍繞著鈣離子</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3gR33z1-ltlVKdP8TpwClNuo1h5FskuMfR8njU4h0n_7ObTVxxeio3zoBw7R7bY3sTwLQ5vuWKVuVuja-qZTEd9EJe3pR9NYPuOwlMeigN1jBiuEXNLGYE01S7nGxAAZhxJKfn07hO6Y/s1600/image008.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3gR33z1-ltlVKdP8TpwClNuo1h5FskuMfR8njU4h0n_7ObTVxxeio3zoBw7R7bY3sTwLQ5vuWKVuVuja-qZTEd9EJe3pR9NYPuOwlMeigN1jBiuEXNLGYE01S7nGxAAZhxJKfn07hO6Y/s1600/image008.jpg" /></a></div>
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想不到吧!一個植物中小小的角色,</div>
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竟然可以如此重要,</div>
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稍微懂了這其中的化學,</div>
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相信對於使用它會更加得心應手。</div>
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<span style="color: red;">《敬請期待!下篇:動物膠》</span></div>
<br />Anonymoushttp://www.blogger.com/profile/06570435674699173811noreply@blogger.com0tag:blogger.com,1999:blog-5354129545147334437.post-1075943996048743832013-12-07T04:18:00.000-08:002013-12-07T04:22:42.065-08:00《細說食材》澄清奶油<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7dW0Oz8sg0RASbFKbQoPQnOuMcmhcg4r0h9y_shNNmLhso1u6kVGwwuREf3A820z12PxPVKf-sKDQr_hhOWqtuklSflyVSUruUXoSfYEHDDjIj0LUH3b5X1Jzyr4BiltqieIONrRFbRE/s1600/600px-Butterschmalz-2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7dW0Oz8sg0RASbFKbQoPQnOuMcmhcg4r0h9y_shNNmLhso1u6kVGwwuREf3A820z12PxPVKf-sKDQr_hhOWqtuklSflyVSUruUXoSfYEHDDjIj0LUH3b5X1Jzyr4BiltqieIONrRFbRE/s320/600px-Butterschmalz-2.jpg" width="320" /></a></div>
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做甜點或做料理都常聽到的澄清奶油,</div>
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其實也是一般聽到的無水奶油,</div>
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像圖中那般清澈金黃的奶油,</div>
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是什麼原理、怎麼做、有什麼好處呢?</div>
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現在就來介紹給大家囉!</div>
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<span style="color: red;">原理:</span></div>
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將無鹽奶油中的<span style="color: #990000;">牛奶的固形物</span>及<span style="color: #990000;">水份</span>從中移除,</div>
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只留下純淨的奶油脂肪(Butter fat)。</div>
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<span style="color: red;">做法:</span></div>
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將奶油融化後(可使用微波、隔水加熱或直接小火融化),</div>
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撈掉上面的泡沫雜質,</div>
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放到冰箱讓脂肪凝固,再拿掉下層的雜質。</div>
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<span style="color: red;">優點:</span></div>
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◎保存期限較長</div>
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◎發煙點較高</div>
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◎更為酥鬆香脆</div>
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<span style="color: red;">缺點:</span></div>
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○奶香味比一般奶油少</div>
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<span style="color: red;">例子:</span></div>
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煎鬆餅、法式吐司,</div>
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都可以選擇使用澄清奶油,</div>
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因為發煙點較高,</div>
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比起原來的奶油更適合高溫烹調</div>
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比較不會產生燒焦異味,</div>
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或是想要使自己產品裡更酥脆,</div>
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便可以把融化奶油替換成澄清奶油。</div>
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<br />Anonymoushttp://www.blogger.com/profile/06570435674699173811noreply@blogger.com0tag:blogger.com,1999:blog-5354129545147334437.post-20173245828360347512013-12-05T03:33:00.003-08:002013-12-05T03:33:33.779-08:00《巴黎甜點名店系列》Mandarin Oriental - 東方文華<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiM8QQ58DjXB8yE7A7r8JaRDKTC19YeJBnIwUnRk7bIdKjhvWPNQQWFvkz3ofEpZN8Rj8JXiDtiKTiMWHQMUbpFOxSL_ownfkf4r9-YDXw7-k7FNusq6w3sdgeL3BMj6fcXewuWArx8OI8/s1600/IMG_6759.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiM8QQ58DjXB8yE7A7r8JaRDKTC19YeJBnIwUnRk7bIdKjhvWPNQQWFvkz3ofEpZN8Rj8JXiDtiKTiMWHQMUbpFOxSL_ownfkf4r9-YDXw7-k7FNusq6w3sdgeL3BMj6fcXewuWArx8OI8/s320/IMG_6759.JPG" width="320" /></a></div>
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<span style="color: #660000; font-size: x-small;">地址: 251 Rue Saint-Honoré, 75001 Paris</span></div>
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<span style="color: #660000; font-size: x-small;">電話:01 70 98 78 88</span></div>
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<span style="color: #660000; font-size: x-small;">價位:●●●●○</span></div>
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<span style="color: #660000; font-size: x-small;">公休:無</span></div>
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台北的東方文華酒店本來預計今年也要開幕,</div>
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不過默默的改到明年才準備開幕,</div>
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既然如此,</div>
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那就先來巴黎的Mandarin Oriental先瞧瞧先!</div>
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<br /></div>
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位於巴黎精華地帶,</div>
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從門口進去到處都是蝴蝶的飾品,</div>
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門口進去到櫃台一路上就有10位左右的接待,</div>
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而且各各英文都很好,</div>
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果然是<span style="color: #990000;">國際化的酒店</span>。</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4cJwieYD_uTyfB5iJKknTcR_AaVsaPFaKyIryYCLggDQ0SNkXLgUrBF_RFnszCbZck3b0F774naFq9acSh3c32-8JAJlscKiGJv90N80QXVPaslBokE0svBDjklwGE0cO3gkCqCwRAmU/s1600/IMG_6747.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4cJwieYD_uTyfB5iJKknTcR_AaVsaPFaKyIryYCLggDQ0SNkXLgUrBF_RFnszCbZck3b0F774naFq9acSh3c32-8JAJlscKiGJv90N80QXVPaslBokE0svBDjklwGE0cO3gkCqCwRAmU/s320/IMG_6747.JPG" width="240" /></a></div>
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雖然裡面的蛋糕部很小,</div>
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蛋糕數量也不多,</div>
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不過看起來都很精緻,</div>
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形狀也很有想法。</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9Q-vrm6r9xUsu_lMh626i704AAU8LJUO0Cf3lKbZ8lNFWP-0GDrb4-46hc9l-1Lprt-YwnUYgYuJULs_8TEaRwa6MPnzFnH0cFVtvVjZdrEdf8LIGs8iS98znoMrwKoNV6i4EbPo0lPM/s1600/IMG_6748.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9Q-vrm6r9xUsu_lMh626i704AAU8LJUO0Cf3lKbZ8lNFWP-0GDrb4-46hc9l-1Lprt-YwnUYgYuJULs_8TEaRwa6MPnzFnH0cFVtvVjZdrEdf8LIGs8iS98znoMrwKoNV6i4EbPo0lPM/s320/IMG_6748.JPG" width="240" /></a></div>
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他的St. Honore就很小巧可愛,</div>
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可惜我對這個東西的印象不大好,</div>
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變來變去都差不了太多,</div>
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就沒點了。</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2x3WqQOqx-CPDJ1TeYLpCytysN-wLIB9P32KfMPfjIHNcifzq_x0p9_UFnSWeqWWMCCAMZG36DqcqztejCjJoXSWfKcY0XCnKvfnV4ICOoag62O8M4f5aCXRmByP2TJrWSF_2MpYyNJI/s1600/IMG_6750.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2x3WqQOqx-CPDJ1TeYLpCytysN-wLIB9P32KfMPfjIHNcifzq_x0p9_UFnSWeqWWMCCAMZG36DqcqztejCjJoXSWfKcY0XCnKvfnV4ICOoag62O8M4f5aCXRmByP2TJrWSF_2MpYyNJI/s320/IMG_6750.JPG" width="240" /></a></div>
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↓ Mandarin</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgL9TfKaw8bBeivKflEKEIqmT7LC4lcaWvYwTlVQStNJDPf1nVHGk_hc0OEhonUZRljQh0AXoKkiKlHmanj1_OCAUPo71NRvolkucjxbWrDFGr_dEf0saORdsAwMBFUcYgsxT491wyaJUo/s1600/IMG_6762.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgL9TfKaw8bBeivKflEKEIqmT7LC4lcaWvYwTlVQStNJDPf1nVHGk_hc0OEhonUZRljQh0AXoKkiKlHmanj1_OCAUPo71NRvolkucjxbWrDFGr_dEf0saORdsAwMBFUcYgsxT491wyaJUo/s320/IMG_6762.JPG" width="240" /></a></div>
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以酒店名命名的蛋糕,</div>
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我一直都會優先挑選以自己店名來命名的蛋糕,</div>
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應該是有相當的把握才會這樣做,</div>
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這款蛋糕主要油巧克力貫穿整體,</div>
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<span style="color: #990000;">巧克力鏡面、巧克力慕斯、巧克力甘那許、巧克力餅乾</span>,</div>
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有趣的是它的巧克力餅乾鹹鹹香香,</div>
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有種香料和爆米花的香味,</div>
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但是整體來說還是太正常的蛋糕。</div>
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<br /></div>
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<span style="color: red;">↓ Horizon</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikWZLncsq_Ssd-tDPshpoZQTv5EH3mFw9-UY6nE0ArL_PsS1VKo8duEqznjX95MsS5Rw4-9wQkLNs1XJi8YnrE4kEDafvJVAAfoUzgGtidghIczAH1S0-3wX4czd6BkDL2RyLnsM48d4A/s1600/IMG_6763.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikWZLncsq_Ssd-tDPshpoZQTv5EH3mFw9-UY6nE0ArL_PsS1VKo8duEqznjX95MsS5Rw4-9wQkLNs1XJi8YnrE4kEDafvJVAAfoUzgGtidghIczAH1S0-3wX4czd6BkDL2RyLnsM48d4A/s320/IMG_6763.JPG" width="320" /></a></div>
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形狀很特別的蛋糕,</div>
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是<span style="color: #990000;">牛奶巧克力、百香果及香蕉</span>的組合,</div>
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巧克力慕斯,中間些許酸酸甜甜的百香果,</div>
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香蕉則是做成蛋糕,</div>
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最下面的餅乾更是一絕,</div>
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像是軟掉的餅乾,</div>
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沙沙的卻很好吃,</div>
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整體的搭配也很恰到好處。</div>
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可惜蛋糕數量有點少,</div>
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<span style="color: #990000;">外帶一個要價 8 歐</span>,</div>
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也比一般蛋糕點心店貴,</div>
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除此之外,</div>
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大酒店的水準真的都很不錯呢!</div>
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<br />Anonymoushttp://www.blogger.com/profile/06570435674699173811noreply@blogger.com2tag:blogger.com,1999:blog-5354129545147334437.post-22517559326344516002013-12-03T13:27:00.000-08:002013-12-03T13:27:54.760-08:00《巴黎甜點名店系列》Angelina - 雍容華貴的婦人<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_NrYulfzMtRUeIenCjtuhWcvqIXNA9-cDWvn2UvsmllpbAtHttNHh5cWGUSgFT19Ye2GZeYm4ZCYQV0UQ4BzzW1NlhVlItHaiN_iHESQltWGAny9zo9GbUufPe-arfI6z-D_SfjB_8sY/s1600/DSC_2943.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_NrYulfzMtRUeIenCjtuhWcvqIXNA9-cDWvn2UvsmllpbAtHttNHh5cWGUSgFT19Ye2GZeYm4ZCYQV0UQ4BzzW1NlhVlItHaiN_iHESQltWGAny9zo9GbUufPe-arfI6z-D_SfjB_8sY/s320/DSC_2943.JPG" width="320" /></a></div>
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<span style="color: #990000;">地址: 226 Rue de Rivoli, 75001 Paris</span></div>
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<span style="color: #990000;">電話:01 42 60 82 00</span></div>
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<span style="color: #990000;">價位:●●●●○</span></div>
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<span style="color: #990000;">公休:無</span></div>
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之前就介紹過他們家的招牌蒙布朗(栗子蛋糕),</div>
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這次再來好好介紹介紹這間<span style="color: #990000;">歷史悠久的甜點名店</span>。</div>
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<span style="color: red;">創立於1903年,</span></div>
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是目前少數巴黎可以坐下來用餐的甜點店,</div>
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內部裝潢古典隆重,</div>
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為了享受那股有如<span style="color: #990000;">歐洲古代宮廷一般的用餐環境</span>,</div>
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幾乎不管什麼時間都是要大排長龍進去的,</div>
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不過難得可以在巴黎感受一下,</div>
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絕對是值得的!</div>
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店裡的老字號招牌:</div>
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<span style="color: red;">熱巧克力 & 蒙布朗 ( Mont-Blanc)</span></div>
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↓ 熱巧克力</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXRTxVpHTSCaLL6mnnw_lrebLFJRSU0DMlBvgTciqMEBCXK3DjUn1NTa_LhyphenhyphenHyULCjU6mRQIpP7U58U46_44WXxGmUnjw2zfvlbS9iMb765o1ppC_s632RKr5b_C1dL-EHPikdHdfdaAw/s1600/DSC_2942.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXRTxVpHTSCaLL6mnnw_lrebLFJRSU0DMlBvgTciqMEBCXK3DjUn1NTa_LhyphenhyphenHyULCjU6mRQIpP7U58U46_44WXxGmUnjw2zfvlbS9iMb765o1ppC_s632RKr5b_C1dL-EHPikdHdfdaAw/s320/DSC_2942.JPG" width="320" /></a></div>
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濃稠的根本是固體,<br />喝過的都說太誇張...</div>
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好不好喝就見仁見智了,</div>
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等於是用甘那許的做法來做,</div>
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做出可可粉沖泡不出的濃郁滋味。</div>
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↓ 千層派</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiU7BullFXZ5MoB0xs6wBwsmhlhsWznr1xTFPdQTjYkHf9Ke6ZyEO8Tk45E0mFxvcGcBjAKi8mDfRs2IYQ-xtm2pBWgMJ7dHECsJ3NqpD_mv5kz-QvamyHtj5f-k5rANjy3Lep-p_tFsoY/s1600/IMG_4087.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiU7BullFXZ5MoB0xs6wBwsmhlhsWznr1xTFPdQTjYkHf9Ke6ZyEO8Tk45E0mFxvcGcBjAKi8mDfRs2IYQ-xtm2pBWgMJ7dHECsJ3NqpD_mv5kz-QvamyHtj5f-k5rANjy3Lep-p_tFsoY/s320/IMG_4087.JPG" width="320" /></a></div>
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一般般,沒有特別突出也沒有不好吃。</div>
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↓ 店裡放著滿滿的蒙布朗</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibNWGaDe7LU-7QxqDlMoVx8_s2fjBhvAdrsoGX3xaDM1JJhWuYUBHkuHZlnHIAjzglKMZ5t4TCpWvp0gUysXUVqXqqcqAEziBLk0f8Ziq59U-PeDrhT4wtt-pmc3wBP2hrAaZr0INpuGc/s1600/DSC_2941.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibNWGaDe7LU-7QxqDlMoVx8_s2fjBhvAdrsoGX3xaDM1JJhWuYUBHkuHZlnHIAjzglKMZ5t4TCpWvp0gUysXUVqXqqcqAEziBLk0f8Ziq59U-PeDrhT4wtt-pmc3wBP2hrAaZr0INpuGc/s320/DSC_2941.JPG" width="320" /></a></div>
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<span style="color: #990000;">也出過Casis(黑醋栗)口味的蒙布朗</span></div>
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↓ 招牌蒙布朗</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQaZteup3W90Wlwkyi-pHA7NlSmtEnrdH3jBPdZn4HQAJBxG4JeLSGC7yv56w0XZIU4BhrdDFKU0D7j6f-nSUKsZSaRbZUiSFh60Sy0nSwLXFwd04fp3hysbflC3B4cpzLvACgbRP-oWk/s1600/DSC_2947.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQaZteup3W90Wlwkyi-pHA7NlSmtEnrdH3jBPdZn4HQAJBxG4JeLSGC7yv56w0XZIU4BhrdDFKU0D7j6f-nSUKsZSaRbZUiSFh60Sy0nSwLXFwd04fp3hysbflC3B4cpzLvACgbRP-oWk/s320/DSC_2947.JPG" width="320" /></a></div>
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<span style="color: #990000;">傳統的蒙布朗就是由栗子泥、鮮奶油及蛋白霜組合而成</span>,</div>
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濃郁溫潤的栗子泥配著鮮奶油更加順口,</div>
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脆脆入口即化的蛋白霜,</div>
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透過甜味的提升更加凸顯栗子的香甜。</div>
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↓ 蒙布朗閃電泡芙</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQzQfAxUd16HPS6xRap1YB4CQ-I_2256Uy-al3hTLqgsiCuu1wwWPZtC1pS25lYHLadW3mRivF0BHJs8138PwEA5zAI6bxQL1mDb3v-cgZFt4ygIUSWsZmPO3FpPOjp77jYFboFolNUVs/s1600/IMG_4088.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQzQfAxUd16HPS6xRap1YB4CQ-I_2256Uy-al3hTLqgsiCuu1wwWPZtC1pS25lYHLadW3mRivF0BHJs8138PwEA5zAI6bxQL1mDb3v-cgZFt4ygIUSWsZmPO3FpPOjp77jYFboFolNUVs/s320/IMG_4088.JPG" width="320" /></a></div>
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一次突然的經過發現的,</div>
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沒想到,這是<span style="color: red;">我吃過目前最好吃的閃電泡芙</span>,</div>
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外面是濃郁鬆軟的栗子泥,</div>
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裡面灌入栗子口味的cream,</div>
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<span style="color: #990000;">帶著鹹味</span>,沒錯!</div>
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就是這股鹹味,給這個泡芙注入了生命,</div>
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讓人一口接一口,鹹味徹底的緩解了無聊,</div>
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我一定還會再去吃一次!</div>
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<br />Anonymoushttp://www.blogger.com/profile/06570435674699173811noreply@blogger.com0tag:blogger.com,1999:blog-5354129545147334437.post-43111941777894767772013-12-01T15:46:00.002-08:002013-12-01T15:54:52.778-08:00《巴黎甜點名店系列》Les Fées Pâtissières - 甜點小人國<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheISyatwpTfUMjGd5-Xv0mAenawIqQKTszj8nY_ZcP-Ge9yRSMB2ZMkD3wfHcNauQSleb9lOQQ4waU3k0TwTnesSX2bQ2CDGrTjDeviLI12pbjypRYfD2N_i2eCUHAkooOEx2w592ajhc/s1600/PETIT_logo_pantone.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="221" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheISyatwpTfUMjGd5-Xv0mAenawIqQKTszj8nY_ZcP-Ge9yRSMB2ZMkD3wfHcNauQSleb9lOQQ4waU3k0TwTnesSX2bQ2CDGrTjDeviLI12pbjypRYfD2N_i2eCUHAkooOEx2w592ajhc/s320/PETIT_logo_pantone.jpg" width="320" /></a></div>
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<span style="color: #660000; font-size: x-small;">地址: 21 rue de Rambuteau, 75004 Paris</span></div>
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<span style="color: #660000; font-size: x-small;">價位:●●●○○</span></div>
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<span style="color: #660000; font-size: x-small;">公休:無,每天 11 h ~ 20 h</span></div>
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當你以為巴黎的點心店已經多到氾濫、多到數不清,</div>
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<span style="color: red;">那你就錯了!</span></div>
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最近又陸續開了不少新的點心店,</div>
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而且一個比一個有創意、有賣點。</div>
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這間店於 <span style="color: #990000;">11/23 悄悄在龐畢度中心附近開幕</span>,</div>
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就坐落在 Pain de sucre的斜對面,</div>
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Berko的隔壁。</div>
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↓ 看起來像賣精品的店</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVRdFxuD8Vl42_O7eeSpC-ZYjCbW6IQxmTMhjFbBYyd9hTAoZemNT3hYPnD-LAHIGA5QUJH4WD6V6uxSzl3cGacgWNrzQrfvOTaedkqB8_WX2DUiRMjzp0NGZ88MepJoahPTCOZX49PK4/s1600/IMG_9095.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVRdFxuD8Vl42_O7eeSpC-ZYjCbW6IQxmTMhjFbBYyd9hTAoZemNT3hYPnD-LAHIGA5QUJH4WD6V6uxSzl3cGacgWNrzQrfvOTaedkqB8_WX2DUiRMjzp0NGZ88MepJoahPTCOZX49PK4/s320/IMG_9095.JPG" width="213" /></a></div>
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類似 Patisserie des Reves的佈置,</div>
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店裡東西不多,</div>
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但是整體裝潢我很喜歡。</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPQNUe2TDnhXI4j2acImomq3Xo0VuGcoPw6FUGlZ_46RhpOVLdwhsUV20WSJYgU6_ET58-wSxqYpldUvscdcJziRT-Uy0ROBsym5wrVHsa_7wPDDBNdfdoRN6_zxBgT223pXfYKzr4rU0/s1600/IMG_9097.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPQNUe2TDnhXI4j2acImomq3Xo0VuGcoPw6FUGlZ_46RhpOVLdwhsUV20WSJYgU6_ET58-wSxqYpldUvscdcJziRT-Uy0ROBsym5wrVHsa_7wPDDBNdfdoRN6_zxBgT223pXfYKzr4rU0/s320/IMG_9097.JPG" width="213" /></a></div>
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蛋糕櫃中放著一排排小巧的蛋糕,</div>
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<span style="color: #990000;">看起來像杯子蛋糕般</span>的整齊可愛,</div>
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正當我失望著想說又是杯子蛋糕....</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_GSQBnhsU5uQ26sEV2yKAwgpvpF6DLKNUZ4zW9DGX6DHsxOJ8uZ_rNtHJQ_mRw3MCro1Lms6jQzyleSiTAdG3KWBMha4kKdyiF8GOMI9qspDM_Dp6bo7Tg_SJ-M_lFQ5ceOP0PXK1vTA/s1600/IMG_9098.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_GSQBnhsU5uQ26sEV2yKAwgpvpF6DLKNUZ4zW9DGX6DHsxOJ8uZ_rNtHJQ_mRw3MCro1Lms6jQzyleSiTAdG3KWBMha4kKdyiF8GOMI9qspDM_Dp6bo7Tg_SJ-M_lFQ5ceOP0PXK1vTA/s320/IMG_9098.JPG" width="320" /></a></div>
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仔細一看看牌,</div>
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其實是一個個<span style="color: red;">縮小精緻版的法式傳統點心</span>,</div>
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有St. Honore、Opera、Tarte au citron...等等,</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEid1tEk40MwhtAxaha5oev59vlWjulUjwshJ_AZWRQD4jZ813-3yiw14IZGXGhdK1ZkiF8Nmvb3qac0lN7i_JsxfkGhT6GqqqewKxcwrUKYFYHEM1E1dtEpFJT1ERj8PdLCFCDdbXUAuLw/s1600/IMG_9099.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEid1tEk40MwhtAxaha5oev59vlWjulUjwshJ_AZWRQD4jZ813-3yiw14IZGXGhdK1ZkiF8Nmvb3qac0lN7i_JsxfkGhT6GqqqewKxcwrUKYFYHEM1E1dtEpFJT1ERj8PdLCFCDdbXUAuLw/s320/IMG_9099.JPG" width="320" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUN9BTT_bMQ3T142o3ftdFzQpkBDPHjvAfEwa3V-OyiHqx6nKxW8gZTca99-T_mXFoxj_um9WucLjdiCtCtKxlil9m8dXOF5us4SxzJEnrRNu-9gS8VBhFh__HKpSQEoydxc8JkdLFqSE/s1600/IMG_9100.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUN9BTT_bMQ3T142o3ftdFzQpkBDPHjvAfEwa3V-OyiHqx6nKxW8gZTca99-T_mXFoxj_um9WucLjdiCtCtKxlil9m8dXOF5us4SxzJEnrRNu-9gS8VBhFh__HKpSQEoydxc8JkdLFqSE/s320/IMG_9100.JPG" width="320" /></a></div>
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買了一個來試試,</div>
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選了我最愛的<span style="color: #990000;">鹽味焦糖 St. Honore</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZmdauc-nPnjZsZEauoxNvRB2yWDpt1bZmM2Xhh77t2IZnV30WU8hEpHHKWiPB_M5Y2CKaa5BQb2ikApUAbjd0obRD1IEZkn1mXCbp2_nSz7xN4RMeZ_GqCTbFhz0MWRHzMulgs1Q2KsU/s1600/IMG_9102.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZmdauc-nPnjZsZEauoxNvRB2yWDpt1bZmM2Xhh77t2IZnV30WU8hEpHHKWiPB_M5Y2CKaa5BQb2ikApUAbjd0obRD1IEZkn1mXCbp2_nSz7xN4RMeZ_GqCTbFhz0MWRHzMulgs1Q2KsU/s320/IMG_9102.JPG" width="320" /></a></div>
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味道不錯,只是對我來說有點太少了...</div>
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<span style="color: red;">一個要價 3.8 歐</span>,</div>
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以兩口的大小來看,</div>
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實在不便宜,</div>
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是個<span style="color: #990000;">很有意思的點子</span>,</div>
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把蛋糕都變成杯子狀,</div>
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看起來精緻小巧可愛,</div>
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適合給只想嘴饞吃點心的人,</div>
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<span style="color: #990000;">我想我還會去吃吃幾個其他口味的!</span></div>
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<br />Anonymoushttp://www.blogger.com/profile/06570435674699173811noreply@blogger.com1tag:blogger.com,1999:blog-5354129545147334437.post-63037011030512684202013-12-01T04:24:00.003-08:002013-12-02T02:28:48.412-08:00《巴黎甜點名店番外篇》Toraya とらや - 和菓子魅力<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuWD2XsoavWCORDWiQqd3E-Ca73Wumkpb8P2r4w83G-RcfQDOkoqAPZSkLm5nsB37xR2dStcNa3uRpLxHYVEpqFDpgxNbs7FFJF0X7chhyphenhyphenTLHhE3oEX2ZvGmQIRPURId8H8TKU9hfKDJI/s1600/art_h1_001.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="114" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuWD2XsoavWCORDWiQqd3E-Ca73Wumkpb8P2r4w83G-RcfQDOkoqAPZSkLm5nsB37xR2dStcNa3uRpLxHYVEpqFDpgxNbs7FFJF0X7chhyphenhyphenTLHhE3oEX2ZvGmQIRPURId8H8TKU9hfKDJI/s320/art_h1_001.jpg" width="320" /></a></div>
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<span style="color: #660000; font-size: x-small;">地址: 10 Rue Saint-Florentin, 75001 Paris</span><br />
<span style="color: #660000; font-size: x-small;">電話:01 42 60 13 00</span><br />
<span style="color: #660000; font-size: x-small;">價位:●●●●○</span><br />
<span style="color: #660000; font-size: x-small;">公休:周日</span><br />
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你以為法國只有法式甜點嗎?</div>
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與法國人情投意合的日本人在這裡也有甜點吃唷!</div>
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日本傳統的和菓子甜點,</div>
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或許不是那麼多人愛,</div>
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但是<span style="color: red;">和菓子也是一門藝術品</span>阿。</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzsdNl-QetO7KjR05F22e0Q5646tOCfSHGeRfzwvtjOZqvJFtxGqYR5mdGvGE3OA8r1f6LiaSyAO46HEX5RQzdHVh3YsASNMdsalW44VZ_JaWkwl_sZzWRnFbttKEK65O2XbZnshdDKKU/s1600/IMG_6696.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzsdNl-QetO7KjR05F22e0Q5646tOCfSHGeRfzwvtjOZqvJFtxGqYR5mdGvGE3OA8r1f6LiaSyAO46HEX5RQzdHVh3YsASNMdsalW44VZ_JaWkwl_sZzWRnFbttKEK65O2XbZnshdDKKU/s320/IMG_6696.JPG" width="240" /></a></div>
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位於Concorde附近的高級巷弄裡,</div>
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一間門面時尚、門口高掛三個日文字的店面,</div>
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一走進去就有日本店員親切的微笑,</div>
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寬敞的座位,</div>
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旁邊展示著甜點禮盒,</div>
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有<span style="color: #990000;">羊羹、饅頭、最中</span>...等,</div>
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日本當地的傳統點心通通都有。</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZjwdhnYp0aacGRJIiF20Qq5AUCXQlzljZzzcJR1qJwSW-ASx1iZDB6jXDwgu103tKBpxls51ZDS1ya6eMLSv8ZzkOt8nSMLJOM0pMKi9cfcTvQNnh88QRZ4S1S_F0WdYBr1lgwaOdrv4/s1600/IMG_6697.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZjwdhnYp0aacGRJIiF20Qq5AUCXQlzljZzzcJR1qJwSW-ASx1iZDB6jXDwgu103tKBpxls51ZDS1ya6eMLSv8ZzkOt8nSMLJOM0pMKi9cfcTvQNnh88QRZ4S1S_F0WdYBr1lgwaOdrv4/s320/IMG_6697.JPG" width="320" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzwRX9C2m1yS9DHT6NkqEf-jjmobQspfw9MO9J3kA_2sEEAzEzVuwHd-HLWNTtPKB8s_IILM5iKQDJjvlG7A-bBFR4LzVgc9riCw5_Bks7zrXcTKj4dYTLZvH6IRFryIi2uHsYEBeEpEc/s1600/IMG_6703.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzwRX9C2m1yS9DHT6NkqEf-jjmobQspfw9MO9J3kA_2sEEAzEzVuwHd-HLWNTtPKB8s_IILM5iKQDJjvlG7A-bBFR4LzVgc9riCw5_Bks7zrXcTKj4dYTLZvH6IRFryIi2uHsYEBeEpEc/s320/IMG_6703.JPG" width="320" /></a></div>
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<span style="color: #990000;">Menu,有當天的五款當季點心,</span></div>
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今天的饅頭是栗子口味的,</div>
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如果是春天的話是伯爵茶口味的!好想吃!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijiDKecRwTcVdg9-rvDPs26ZKruzFJFXkj_47XD9r3E8eKYqMwnvIw5bV1pamne-LXnF7goZq0viGQU7gx_6FzpqYyQXAeKu-cGfp1PMNwbvwXOoko9IbzJvBvmJMaBvgs-OYRDZWpOSE/s1600/IMG_6699.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijiDKecRwTcVdg9-rvDPs26ZKruzFJFXkj_47XD9r3E8eKYqMwnvIw5bV1pamne-LXnF7goZq0viGQU7gx_6FzpqYyQXAeKu-cGfp1PMNwbvwXOoko9IbzJvBvmJMaBvgs-OYRDZWpOSE/s320/IMG_6699.JPG" width="240" /></a></div>
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一不小心就點了這麼多...</div>
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當季點心挑了蘋果外型的,</div>
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這個蘋果造型實在太吸引人了!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRz14TLztIQObr50Qx6YQqq7ZxuGqfhpDfxrVQnLvSnpid-CBRW0qmLxiZo9X_DoJsOMwsjJ_x1NBE6v1Dr3MTMV5-rLm024vPGYN2mD0JfF1WlIrHo9KSHrBc2w43z5IchkJeBf9w9d0/s1600/IMG_6705.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRz14TLztIQObr50Qx6YQqq7ZxuGqfhpDfxrVQnLvSnpid-CBRW0qmLxiZo9X_DoJsOMwsjJ_x1NBE6v1Dr3MTMV5-rLm024vPGYN2mD0JfF1WlIrHo9KSHrBc2w43z5IchkJeBf9w9d0/s320/IMG_6705.JPG" width="320" /></a></div>
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看了菜單忍不住點了我最愛的<span style="color: #660000;">烤麻糬</span>,</div>
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本以為是有甜甜鹹鹹的醬油烤麻糬,</div>
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原來是最傳統的,</div>
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烤麻糬上面塗上一層醬油,</div>
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包裹一張海苔,非常簡單的原味,</div>
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不過以價錢來說不大划算。</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEP0SrKKQey9p25F6gM7HXEdzFpE1Xwf43GySpQNq8riaS33t6YFJvtTGeQZQ2RjiwiA4cp5kMgwGqtEu0r7CznxC00_MOvBHwLgRyQQQrlCcmrGu-KUT94XqcI1YiSEHShbA-bQyCUjI/s1600/IMG_6706.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEP0SrKKQey9p25F6gM7HXEdzFpE1Xwf43GySpQNq8riaS33t6YFJvtTGeQZQ2RjiwiA4cp5kMgwGqtEu0r7CznxC00_MOvBHwLgRyQQQrlCcmrGu-KUT94XqcI1YiSEHShbA-bQyCUjI/s320/IMG_6706.JPG" width="320" /></a></div>
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來之前聽說大力推薦的<span style="color: #990000;">抹茶熱巧克力</span>,</div>
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感覺像是濃郁的熱巧克力沖入熱抹茶,</div>
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口味不錯,不像一般的熱巧克力那麼甜膩。</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYm-0yRY2aJic6y7l5bP3772u8KKqMS9UDEDRcfRQQlQr63sZ0WqrQXEEWdKoU1fWfjFGMiQJ5dPOTyaFrmG1fjT3jBNoM8KcV78K4wXWt0BVtyDPg27m7G54AUV9YXEdCYoutgqS3QUQ/s1600/IMG_6708.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYm-0yRY2aJic6y7l5bP3772u8KKqMS9UDEDRcfRQQlQr63sZ0WqrQXEEWdKoU1fWfjFGMiQJ5dPOTyaFrmG1fjT3jBNoM8KcV78K4wXWt0BVtyDPg27m7G54AUV9YXEdCYoutgqS3QUQ/s320/IMG_6708.JPG" width="320" /></a></div>
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<span style="color: red;">↓ 栗子饅頭</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHLOQ3NKNyNO2slyG2lz58ff-RagclmJmhyphenhyphenyE-RWoOML8qjotWWKOz33SUon4-QLPyBkfu9DozFNvg2l7BuUTFaI1diFegDUGT_2QtcedvUBRpnOuoHQqxMukPsLRUZkDTpZWZej6Dubw/s1600/IMG_6709.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHLOQ3NKNyNO2slyG2lz58ff-RagclmJmhyphenhyphenyE-RWoOML8qjotWWKOz33SUon4-QLPyBkfu9DozFNvg2l7BuUTFaI1diFegDUGT_2QtcedvUBRpnOuoHQqxMukPsLRUZkDTpZWZej6Dubw/s320/IMG_6709.JPG" width="320" /></a></div>
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外皮Q軟,內餡鬆軟綿密,</div>
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我想和菓子的靈魂內餡,</div>
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最重要的就是要具備這樣的口感。</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIrNkBQTOneVErgi4yGOhsTCcwm3jaXfJUze_dXYRLKXhVq5sCcUtrDBeq7mz5P49qyG9XUXcRa53tYql1wr3DboNrdoMJohQakRkMWaDakzTMG13bN_Gkv2VesVYrr9ubtbO8pSylj-k/s1600/IMG_6717.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIrNkBQTOneVErgi4yGOhsTCcwm3jaXfJUze_dXYRLKXhVq5sCcUtrDBeq7mz5P49qyG9XUXcRa53tYql1wr3DboNrdoMJohQakRkMWaDakzTMG13bN_Gkv2VesVYrr9ubtbO8pSylj-k/s320/IMG_6717.JPG" width="320" /></a></div>
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<span style="color: red;">↓ 蘋果白豆沙</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifR5BkXnvCvGJZ47p3-JuThOSlwQR4pz-VpSbhb4kEpiKirnwFBF3B5KpVvbQK9r54DnQ1A7_9B7mhi7jFTu4g-pKvL2sIVrjePpAGlFR6da4Cn8r_9_1FIabj2yX1eVC1BLrv851ecKM/s1600/IMG_6715.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifR5BkXnvCvGJZ47p3-JuThOSlwQR4pz-VpSbhb4kEpiKirnwFBF3B5KpVvbQK9r54DnQ1A7_9B7mhi7jFTu4g-pKvL2sIVrjePpAGlFR6da4Cn8r_9_1FIabj2yX1eVC1BLrv851ecKM/s320/IMG_6715.JPG" width="320" /></a></div>
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裡面是用白豆沙作的內餡,</div>
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同樣鬆軟綿密,</div>
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配上一杯上好的茶,</div>
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真的不輸給法式甜點跟咖啡阿!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjI_9_2N0t-zDx5N4JhyphenhyphenYZ8xV0AS2S4fNv8-NLCo1k3kGzMPeH3I5pM5fRvFGWnWIAdniRfLxcDDrjSucCbRg-6yYfm9JSmtKmwi4WpxnEzdeVEyu4gnqBkW90_ul3WPN3zRSW6c0lSH8/s1600/IMG_6718.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjI_9_2N0t-zDx5N4JhyphenhyphenYZ8xV0AS2S4fNv8-NLCo1k3kGzMPeH3I5pM5fRvFGWnWIAdniRfLxcDDrjSucCbRg-6yYfm9JSmtKmwi4WpxnEzdeVEyu4gnqBkW90_ul3WPN3zRSW6c0lSH8/s320/IMG_6718.JPG" width="240" /></a></div>
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日本和菓子使用的糖幾乎都是用<span style="color: red;">"和三盆糖"</span>,</div>
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是日本香山縣特產的糖,</div>
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使用特定品種甘蔗榨汁,</div>
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經過熬煮、除水、揉製而成,</div>
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最適合製作和菓子,</div>
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使和菓子能有著甜而溫潤的口感。</div>
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曾幾何時我也想去日本學一些和菓子的技術,</div>
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希望將來能有機會去日本進修一下囉!</div>
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Anonymoushttp://www.blogger.com/profile/06570435674699173811noreply@blogger.com0tag:blogger.com,1999:blog-5354129545147334437.post-12277449557388426882013-11-26T12:58:00.005-08:002013-12-02T06:53:36.734-08:00『半熟玉子』無敵簡單配方<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFQNOh3CNHc3OBkNvaUVm4ShHXiEIwof4pVzQEn6ny0jV50bcv4ip8pM87rutU_OPU0dSrpEOX8TqkP5XOJCVTpVuuYfhfJAxTaIaxBKbNfB8mjbap_kDOf7Ky2txMWThQoA2azQCsPeY/s1600/IMG_6682.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFQNOh3CNHc3OBkNvaUVm4ShHXiEIwof4pVzQEn6ny0jV50bcv4ip8pM87rutU_OPU0dSrpEOX8TqkP5XOJCVTpVuuYfhfJAxTaIaxBKbNfB8mjbap_kDOf7Ky2txMWThQoA2azQCsPeY/s320/IMG_6682.JPG" width="320" /></a></div>
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<div style="text-align: center;">
吃拉麵旁邊都會附上的半熟蛋,</div>
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一直以來都是我喜歡吃拉麵的主因之一!</div>
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原來這麼<span style="color: red;">簡單</span>,</div>
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而且是最好吃的那種唷!</div>
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(拉麵店也有分好吃的跟不好吃的...)</div>
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<span style="color: #990000;">材料:</span></div>
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</div>
<ol>
<li>蛋</li>
<li>醬油:50 c.c.</li>
<li>蠔油:一大匙</li>
<li>水:20 c.c.</li>
<li>紹興酒:一大匙</li>
<li>薑:3片</li>
<li>蒜:兩顆</li>
<li>蜂蜜:兩大匙</li>
<li>白醋:些許</li>
</ol>
<div>
<br /></div>
<div>
<span style="color: #990000;">步驟:</span></div>
<div>
<ol>
<li>水煮滾加入白醋,常溫蛋下鍋後中火滾 6 mins<br />(擔心不夠的話可以關火放個15秒)<br />◎水量必須是蛋的兩倍,不可只蓋過蛋</li>
<li>起鍋後沖冷水降溫,剝殼</li>
<li>醃料煮滾放涼,放入蛋</li>
<li>浸泡 3 hrs以上</li>
</ol>
</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcxh9OmEyBKKTL0e37i1BTIXRRGe03Cy6XKzV23sSGZqNixg88Aj1d8QUDfPce2o29w0XFGgRbspkFJx9pRdJR13rvld9OT-Pv-uAFSWqOd4CcPEwWQ9YO6kldmyjOrXRMJOdQPeiyp_M/s1600/IMG_6684.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcxh9OmEyBKKTL0e37i1BTIXRRGe03Cy6XKzV23sSGZqNixg88Aj1d8QUDfPce2o29w0XFGgRbspkFJx9pRdJR13rvld9OT-Pv-uAFSWqOd4CcPEwWQ9YO6kldmyjOrXRMJOdQPeiyp_M/s320/IMG_6684.JPG" width="320" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyZKGwe16iS71CxeVCIOx579cQOIuSgc5faGbKg5efboNjdnBSsgEjNCgFn0xMTAd4dqEiL-iAhyphenhyphenTsGydicHvzmxMTEoDkVwUsYtoSFgy-ouaAXJRy-hq-WjW50hstVgnDMFluO3XAF58/s1600/IMG_6683.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyZKGwe16iS71CxeVCIOx579cQOIuSgc5faGbKg5efboNjdnBSsgEjNCgFn0xMTAd4dqEiL-iAhyphenhyphenTsGydicHvzmxMTEoDkVwUsYtoSFgy-ouaAXJRy-hq-WjW50hstVgnDMFluO3XAF58/s320/IMG_6683.JPG" width="320" /></a></div>
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<br />Anonymoushttp://www.blogger.com/profile/06570435674699173811noreply@blogger.com0tag:blogger.com,1999:blog-5354129545147334437.post-32216575057241560602013-11-21T12:29:00.004-08:002013-11-21T12:29:36.668-08:00《巴黎甜點名店系列》Gâteaux Thoumieux - 廚師出奔<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWpiW8Y-hGuvDe7gr-Dp5LXo6_rUp6os5Xc7sNge3rBLblTwCaWgUP76EII0gROHZ1D_9sE19fcVn-27DFtwuC5UAy5YJI5UPQAAnVQr8PzJfMmfYFTRM-gpO6fqpAnjCgxYnGhrvtqg0/s1600/IMG_6670.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWpiW8Y-hGuvDe7gr-Dp5LXo6_rUp6os5Xc7sNge3rBLblTwCaWgUP76EII0gROHZ1D_9sE19fcVn-27DFtwuC5UAy5YJI5UPQAAnVQr8PzJfMmfYFTRM-gpO6fqpAnjCgxYnGhrvtqg0/s320/IMG_6670.JPG" width="240" /></a></div>
<a name='more'></a><br /><span style="color: #660000; font-size: x-small;">地址:58, rue Saint Dominique - 75007 Paris<br />價位:●●○○○</span><div>
<span style="color: #660000; font-size: x-small;">公休:星期二公休</span><br /><br /><br />
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繼 <span style="color: red;">Cyril Lignac、 Christophe Adam、Christophe Michalak</span>之後,</div>
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又一位明星大廚出走,於2013/11/20開啟了個人甜點店,</div>
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<span style="color: #990000;">綽號小胖子的大廚:Jean François Piege</span></div>
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擁有一間米其林二星餐廳,</div>
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就與甜點店位在同一條街上。</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDeOq-5Ko2G1Xngkylexu5CdXIHPMfPPwTYekAk3gAtF3sQ1C8FXm2DWa7-dz5UpCfHuZ8aqu1cTS_Ys54TUzqrAQqG-ffQxNbROOjYepArLLOK30xF_aUwC2crwmax4SlqRsO3OJSCE8/s1600/66407.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDeOq-5Ko2G1Xngkylexu5CdXIHPMfPPwTYekAk3gAtF3sQ1C8FXm2DWa7-dz5UpCfHuZ8aqu1cTS_Ys54TUzqrAQqG-ffQxNbROOjYepArLLOK30xF_aUwC2crwmax4SlqRsO3OJSCE8/s320/66407.jpg" width="320" /></a></div>
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與餐廳的Logo相同,</div>
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就貼在大大的落地窗上,</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhto1P-fqhmvaBm7VKtPOE0fFaFc0i7gEfZ2qHqwpMgF0tn3gq7dgvCTA5mzEgyaEaw81EIciph9X73uJHh0HJ5qRjfwtn7cqqD_W4cu0NZRtVl65iS_JnnW6ZulGkjLnNB1uLwGaNJ5xQ/s1600/IMG_6665.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhto1P-fqhmvaBm7VKtPOE0fFaFc0i7gEfZ2qHqwpMgF0tn3gq7dgvCTA5mzEgyaEaw81EIciph9X73uJHh0HJ5qRjfwtn7cqqD_W4cu0NZRtVl65iS_JnnW6ZulGkjLnNB1uLwGaNJ5xQ/s320/IMG_6665.JPG" width="240" /></a></div>
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裡面裝潢簡單,白色色調,</div>
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但是總覺得有些昏暗,</div>
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缺少了一種活力。</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4s34Id1tMC_k5C2eZWb-AVQkVHuOIfq317Qxwyezo6WQqxB1LULXDVk8ldXqQou7yKOqwSGCzhpUAm-SYmxJvW_7hY6cs-sx4heYdwrmGkEW9d1seJczwjJe94pbM3rU7GGlfKyWeELM/s1600/IMG_6667.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4s34Id1tMC_k5C2eZWb-AVQkVHuOIfq317Qxwyezo6WQqxB1LULXDVk8ldXqQou7yKOqwSGCzhpUAm-SYmxJvW_7hY6cs-sx4heYdwrmGkEW9d1seJczwjJe94pbM3rU7GGlfKyWeELM/s320/IMG_6667.JPG" width="240" /></a></div>
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蛋糕櫃有兩個,</div>
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招牌甜點:</div>
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檸檬塔、Sacher蛋糕還有一個擠了起司的麵包,</div>
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我就各買了一個!</div>
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<br /></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOn3K2TVWu0ePbijIR_yg7xme2JgUPfMKEd0NVlAPETL0Ju82XK3z2CjK67i_MIviDzuJAfkGKeY-HyXwc5OcSy820gNOWQGlfblxBNO0953847WmK1wk7gTCtGjb-tLRkSTAuPBsXj5c/s1600/IMG_6668.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOn3K2TVWu0ePbijIR_yg7xme2JgUPfMKEd0NVlAPETL0Ju82XK3z2CjK67i_MIviDzuJAfkGKeY-HyXwc5OcSy820gNOWQGlfblxBNO0953847WmK1wk7gTCtGjb-tLRkSTAuPBsXj5c/s320/IMG_6668.JPG" width="320" /></a></div>
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<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQfLpUejMvd6RfVy1h0lxCJ-wDVgY3rtyJsaQaO4_AiS_MD7g0ekr5F7ZFPpryLIYGrxS1dFweBocV8qXYasnYGl_ZFBQmHJ-qAj1268MORk3RKc_QriUm_JdJCClxrpVkVkW6NIIB6XI/s1600/IMG_6671.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQfLpUejMvd6RfVy1h0lxCJ-wDVgY3rtyJsaQaO4_AiS_MD7g0ekr5F7ZFPpryLIYGrxS1dFweBocV8qXYasnYGl_ZFBQmHJ-qAj1268MORk3RKc_QriUm_JdJCClxrpVkVkW6NIIB6XI/s320/IMG_6671.JPG" width="320" /></a></div>
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<span style="color: red;">↓ Saint Dominique </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuWXlw_Kc8u4D4RdN1Ks2wIp8Hd1-6sUKj9tM6GTB_DzTO6_GPh7aL14zDtGR3R6DGitG_zn5e8FIhO1bi_809rQlE8sVXmY50BW9cuAnE0umsPrriB3vc-yRyDwlX6QyD4H9ZeJtrxMY/s1600/IMG_6669.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuWXlw_Kc8u4D4RdN1Ks2wIp8Hd1-6sUKj9tM6GTB_DzTO6_GPh7aL14zDtGR3R6DGitG_zn5e8FIhO1bi_809rQlE8sVXmY50BW9cuAnE0umsPrriB3vc-yRyDwlX6QyD4H9ZeJtrxMY/s320/IMG_6669.JPG" width="240" /></a></div>
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<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgx3NKPf2bvKXkw6wVva9CHNyeGkJjnpZ-GRDjIbLtSuca0E63tu7cRS0m5g6Rz-xMysMi6FqXAF1k0WwFWrz-tEA9hAh4HxWA17byia80nBR3hRY6YU526WjoOkcj96ZcAV5LhjA3CpvQ/s1600/IMG_6679.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgx3NKPf2bvKXkw6wVva9CHNyeGkJjnpZ-GRDjIbLtSuca0E63tu7cRS0m5g6Rz-xMysMi6FqXAF1k0WwFWrz-tEA9hAh4HxWA17byia80nBR3hRY6YU526WjoOkcj96ZcAV5LhjA3CpvQ/s320/IMG_6679.JPG" width="320" /></a></div>
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中間擠了類似Creamcheese質地的起司,</div>
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口感輕滑柔順,</div>
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幫稍微有點乾的麵包加了很多分,</div>
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不過台灣似乎有吃過這種麵包,</div>
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對我來說不是很有特色。</div>
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<span style="color: #990000;"><br /></span></div>
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<span style="color: #990000;">↓ Sacher蛋糕</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNCt797weUfTJ3ba5VLfNCi7fQxfFOdBgQO3NaaaRG_I4yk4Ka33omEOlO79bJ-bmgaQr_J16SX2U-QIIUKtuS18r8W6Uy7fD-QMvBQI5Mz5QW3dTcJB6xGcFDMbv1u29TGgG-c5QbAAs/s1600/IMG_6672.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNCt797weUfTJ3ba5VLfNCi7fQxfFOdBgQO3NaaaRG_I4yk4Ka33omEOlO79bJ-bmgaQr_J16SX2U-QIIUKtuS18r8W6Uy7fD-QMvBQI5Mz5QW3dTcJB6xGcFDMbv1u29TGgG-c5QbAAs/s320/IMG_6672.JPG" width="240" /></a></div>
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這是<span style="color: red;">奧地利的甜點:沙河蛋糕</span>,</div>
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傳統是由濃郁紮實的巧克力蛋糕配上杏桃果醬,</div>
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這裡搭配的是百香果奶油霜,</div>
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吃起來好像Pierre Herme的百香果巧克力馬卡龍(Mogador),</div>
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<span style="color: #990000;">味道很好,但是驚喜度就很低</span>。</div>
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<span style="color: red;"><br /></span></div>
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<span style="color: red;">↓ 檸檬塔</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_rp5VaPv3VWPOdsNfI1PYCw2jpOJdOFtatxO2uHBzDPtIzuJOnX9r7KxAFFRCZN8mlvSAOIVxn0_8VDtujMy0XKUrfggjIfMSFWb0mPJypbKtU0kp0-D_nbAcivkeE5MIV2TVpq___3A/s1600/IMG_6678.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_rp5VaPv3VWPOdsNfI1PYCw2jpOJdOFtatxO2uHBzDPtIzuJOnX9r7KxAFFRCZN8mlvSAOIVxn0_8VDtujMy0XKUrfggjIfMSFWb0mPJypbKtU0kp0-D_nbAcivkeE5MIV2TVpq___3A/s320/IMG_6678.JPG" width="320" /></a></div>
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我是個<span style="color: red;">檸檬塔狂熱份子</span>,</div>
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所以新發現的店一定是吃檸檬塔先,</div>
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這先的檸檬塔不一樣,</div>
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下面不是放塔皮而是使用類似<span style="color: #990000;">布列塔尼餅乾當底</span>,</div>
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<span style="color: #990000;">檸檬餡香味及酸味很夠</span>,</div>
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可惜,</div>
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<span style="color: red;">餅乾跟餡的比例讓我覺得不大協調</span>,</div>
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不像再吃檸檬塔,像在吃檸檬口味的餅乾,</div>
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檸檬一下就消失只剩下餅乾在嘴裡。</div>
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<br /></div>
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最近不停的有高級餐廳的Chef出來做甜點,</div>
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雖然口味都不錯,造型也很突出,</div>
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但是吃他的點心<span style="color: #990000;">總覺得少了點什麼</span>,</div>
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感覺不出非吃他不可的瘋狂!</div>
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Anonymoushttp://www.blogger.com/profile/06570435674699173811noreply@blogger.com2tag:blogger.com,1999:blog-5354129545147334437.post-76812894424536519472013-11-19T03:59:00.004-08:002013-11-19T04:02:23.695-08:00巴黎 2013 ◎ 巧克力展 Le Salon du chocolat<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfqvrr1wjpXp77NsgRSzmFjfAuNR379ApLwtYAJF8nf2tNrVu5S-89s9Gka7vsqO5wd_JBy_A3JHkzd_oxnuoX20_PBCKnU6FYeIZejzKgyAMWA1Cf1CtY0ffrX84_mf3iIwrzRW5Z0zM/s1600/IMG_6506.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCmNeazPG4T7g6q23xH4Edg7o0XzC_NCcUEN3REnrNE8PjDdKr0ubv6DThlW1tyduuzGWVxjlUsJdxMHDmbT8nC4wVQSboEWER9pklSoPvFCHLNw96TqyDjy_vTA9IxbAsnFvU5JsqH-E/s1600/logo_sdc.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="231" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCmNeazPG4T7g6q23xH4Edg7o0XzC_NCcUEN3REnrNE8PjDdKr0ubv6DThlW1tyduuzGWVxjlUsJdxMHDmbT8nC4wVQSboEWER9pklSoPvFCHLNw96TqyDjy_vTA9IxbAsnFvU5JsqH-E/s320/logo_sdc.jpg" width="320" /></a></div>
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2013/10月底 ~ 2013/11月初</div>
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<span style="color: red;">一年一度的巧克力沙龍展到了!</span></div>
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還沒開始之前就一直聽到餐廳同事在討論,</div>
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有人說他每年都去,</div>
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年年都很多人參加,</div>
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整個巧克力展也分成<span style="color: #990000;">兩個部分</span>,</div>
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前面幾天是屬於Professional的,</div>
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有巧克力Showpiece的比賽,</div>
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後面就開放民眾們參觀,</div>
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<span style="color: #990000;">門票 11歐。</span></div>
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展場內有許多示範表演,</div>
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<span style="color: #990000;">我念的學校 Ferrandi 也是大贊助商之一呢!</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjb3jEWkFCP3gS4D0_XQ0j48Ap9eg0f0A24xSf17Rg-eRGN8BuixnAY2FA9jONo1aB84bEVYClErWNcPfoRr8_pNaaODP325X43HNL5M0jx68EcvGfAT-8L-sqaOsxt2646rjKQvdLiNCM/s1600/IMG_6507.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjb3jEWkFCP3gS4D0_XQ0j48Ap9eg0f0A24xSf17Rg-eRGN8BuixnAY2FA9jONo1aB84bEVYClErWNcPfoRr8_pNaaODP325X43HNL5M0jx68EcvGfAT-8L-sqaOsxt2646rjKQvdLiNCM/s320/IMG_6507.JPG" width="240" /></a></div>
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展場內所有關於巧克力的東西都可以參展,</div>
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像這間是製作甜點吊飾,</div>
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有很多可愛的作品。</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfqvrr1wjpXp77NsgRSzmFjfAuNR379ApLwtYAJF8nf2tNrVu5S-89s9Gka7vsqO5wd_JBy_A3JHkzd_oxnuoX20_PBCKnU6FYeIZejzKgyAMWA1Cf1CtY0ffrX84_mf3iIwrzRW5Z0zM/s1600/IMG_6506.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfqvrr1wjpXp77NsgRSzmFjfAuNR379ApLwtYAJF8nf2tNrVu5S-89s9Gka7vsqO5wd_JBy_A3JHkzd_oxnuoX20_PBCKnU6FYeIZejzKgyAMWA1Cf1CtY0ffrX84_mf3iIwrzRW5Z0zM/s320/IMG_6506.JPG" width="240" /></a></div>
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這間更妙,</div>
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賣煎鴨肝麵包,</div>
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那<span style="color: #990000;">跟巧克力有什麼相關呢</span>?</div>
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<span style="color: red;">原來淋在上面的醬汁是巧克力無花果醬!</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgfxbclEf37RJrclz0TBFkFKSFMuAZSvnVjkTs3mlCUnlXDB0eWvlLp3X-fBZ4zZv0k61OpQmAFIehrNec2jZZBPpa_tTSHDCvja2kyW2q09-0Pb4WbObjkWj85O013Kr8VczwVms4XHE/s1600/IMG_6508.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgfxbclEf37RJrclz0TBFkFKSFMuAZSvnVjkTs3mlCUnlXDB0eWvlLp3X-fBZ4zZv0k61OpQmAFIehrNec2jZZBPpa_tTSHDCvja2kyW2q09-0Pb4WbObjkWj85O013Kr8VczwVms4XHE/s320/IMG_6508.JPG" width="240" /></a></div>
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二樓的展場則充滿了各個名牌,</div>
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有<span style="color: #990000;">Pierre Marcolini、Pierre Herme、Aoki、Carl Marletti、<br />Laduree、Hugo Victor.</span>..等,</div>
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還有很多之前沒聽說過的大牌子,</div>
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真的是一場巧克力精品大對決!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZ-uC0D7CZMHMy3Ji_KALR74Jg2KOmXRf_i_Z5BSr0hYp3Wue1O0j69iBgX9Nju2V7m6fnfTl48_Z9YiNmH9-UOdFw6uPkerhtbMgxqlbbHdZqfxfXp7PoBif419iARKm5EaNrto5JmGs/s1600/IMG_6510.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZ-uC0D7CZMHMy3Ji_KALR74Jg2KOmXRf_i_Z5BSr0hYp3Wue1O0j69iBgX9Nju2V7m6fnfTl48_Z9YiNmH9-UOdFw6uPkerhtbMgxqlbbHdZqfxfXp7PoBif419iARKm5EaNrto5JmGs/s320/IMG_6510.JPG" width="240" /></a></div>
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<span style="color: red;">Aoki本人親自坐陣!</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8z-1JfxjOF4hEefhmXWLYqf7hIhenywvFVyxRC9TptBx-yOMDDHd34BQfttK9ZVwxN9u8svuBtWW0fx-W3NiBiWuYodqowsba25jS-aE_vF5QnYbHrADd7aSnGbPiDhah3ZnxPkS8huQ/s1600/IMG_6515.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8z-1JfxjOF4hEefhmXWLYqf7hIhenywvFVyxRC9TptBx-yOMDDHd34BQfttK9ZVwxN9u8svuBtWW0fx-W3NiBiWuYodqowsba25jS-aE_vF5QnYbHrADd7aSnGbPiDhah3ZnxPkS8huQ/s320/IMG_6515.JPG" width="240" /></a></div>
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另一間快速竄紅日本師傅開的巧克力店 <span style="color: red;">Le chocolat de H</span>,</div>
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用的是Nano技術做的巧克力,</div>
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外面批覆極薄又亮又脆,</div>
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點心製作技術真是日新月異。</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKm7RkoMbVH5CYrS_HErx3J8ynJsvp3I2mqKnOAMgPXCVwc3UTqkzxCc3XwDUTHmAknYriTN8BKyOd9xpvCygAucWHQ_AJZw5bBDexeExlH5AnaJIYytLr51ObxludkV64oNbifIzp6aw/s1600/IMG_6518.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKm7RkoMbVH5CYrS_HErx3J8ynJsvp3I2mqKnOAMgPXCVwc3UTqkzxCc3XwDUTHmAknYriTN8BKyOd9xpvCygAucWHQ_AJZw5bBDexeExlH5AnaJIYytLr51ObxludkV64oNbifIzp6aw/s320/IMG_6518.JPG" width="240" /></a></div>
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整體設計也走精品風。</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgB8fZaACLVdWNmVuaU60qOH3HA3EbMT3sUwgLjnC-M5mAU-CI-Rgo3_eY5VIQq670pV8Bp-q_QzaKZhSGTKKGM4scp3EwcMwwDkUyNyCMOlnABvtWv-juVdxgcqiZBIp_kaPsiRbLN1yQ/s1600/IMG_6520.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgB8fZaACLVdWNmVuaU60qOH3HA3EbMT3sUwgLjnC-M5mAU-CI-Rgo3_eY5VIQq670pV8Bp-q_QzaKZhSGTKKGM4scp3EwcMwwDkUyNyCMOlnABvtWv-juVdxgcqiZBIp_kaPsiRbLN1yQ/s320/IMG_6520.JPG" width="320" /></a></div>
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有趣的甜點設計圖,</div>
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是Pierre Herme的設計圖,</div>
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在巧克力上面放一個小馬卡龍。</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_Szek3TubTnhCwURfSHdgj_sN__A3gQ2ZMiwML79J3CZis3_JtfW_D_efBBH4QL55zJPHhppmKNZo847v9RkmfhmbwOxR17-IcNmVoLGGQEZcVMgEJnfasKQepx2uDHUbj2cqe10-HWU/s1600/IMG_6521.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_Szek3TubTnhCwURfSHdgj_sN__A3gQ2ZMiwML79J3CZis3_JtfW_D_efBBH4QL55zJPHhppmKNZo847v9RkmfhmbwOxR17-IcNmVoLGGQEZcVMgEJnfasKQepx2uDHUbj2cqe10-HWU/s320/IMG_6521.JPG" width="240" /></a></div>
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最誇張的還是Laduree,</div>
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居然在展場中間位置設起了一個華麗的<span style="color: red;">旋轉木馬</span>,</div>
是怕大家看不到她嗎?<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjWz-f2PzbkCe4lhNDj-HDvU6aU11_1V80X2y4ApqvIAnx6R1tbFmPAdCqGl1ew71LNk6WBwM86qFaTCdjLVSeEj-WlrAMNUmnjFhKyISw4M7D9CIkZtjPEiGyZpvGSox8GIVFpHe1e9c/s1600/IMG_6522.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjWz-f2PzbkCe4lhNDj-HDvU6aU11_1V80X2y4ApqvIAnx6R1tbFmPAdCqGl1ew71LNk6WBwM86qFaTCdjLVSeEj-WlrAMNUmnjFhKyISw4M7D9CIkZtjPEiGyZpvGSox8GIVFpHe1e9c/s320/IMG_6522.JPG" width="320" /></a></div>
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展場人數眾多,</div>
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可見巧克力的吸引力不是一般的!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8pjFibio4nK5OY4HkI6Cd5TlKJJmCoPYJymEHuefy-BAb7jf6E7ya9eQ3dTOtObhjzHTMD9TZdauJMjhfilIYusegs2ep9kxbazqU_DUey5hAuTWreia-ZjfMb8na_1NgYTZJaEMoe_g/s1600/IMG_6523.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8pjFibio4nK5OY4HkI6Cd5TlKJJmCoPYJymEHuefy-BAb7jf6E7ya9eQ3dTOtObhjzHTMD9TZdauJMjhfilIYusegs2ep9kxbazqU_DUey5hAuTWreia-ZjfMb8na_1NgYTZJaEMoe_g/s320/IMG_6523.JPG" width="240" /></a></div>
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雖然沒看到太多技術層面的東西,</div>
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不過似乎走了一趟巧克力精品巡迴之旅。</div>
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<br />Anonymoushttp://www.blogger.com/profile/06570435674699173811noreply@blogger.com0tag:blogger.com,1999:blog-5354129545147334437.post-23647280657339504412013-11-15T15:52:00.000-08:002013-11-15T15:53:09.140-08:00《 巴黎甜點名店系列 》Un Dimanche a Paris - 甜點貴族<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhx57mbXqYcZn_ARfWz9sa-1mg5OjoqDLI_qwhn-cRRh4kghgRuVC2SPdkmqocOfrFdCkBbLxtnzRkAsUpWmf2-hof_lAMQvlH5FyQ2ejzFQMCjPXeF5balqybVJl51h-vwrKJktyrjd-4/s1600/logo_accueil.gif" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="116" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhx57mbXqYcZn_ARfWz9sa-1mg5OjoqDLI_qwhn-cRRh4kghgRuVC2SPdkmqocOfrFdCkBbLxtnzRkAsUpWmf2-hof_lAMQvlH5FyQ2ejzFQMCjPXeF5balqybVJl51h-vwrKJktyrjd-4/s320/logo_accueil.gif" width="320" /></a></div>
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<span style="color: #660000;"><br /></span></div>
<span style="color: #660000; font-size: x-small;">地址:8 Cours du Commerce Saint-André, 75006 Paris, 法國 <br />電話:+33 1 56 81 18 18</span><br />
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<span style="color: #660000; font-family: arial, helvetica, sans-serif; font-size: x-small;"><span style="white-space: nowrap;">價位:●●●○○</span></span></div>
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<span style="color: #660000; font-family: arial, helvetica, sans-serif; font-size: x-small;"><span style="white-space: nowrap;">公休:星期一</span></span></div>
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位於巴黎中心地帶的<span style="color: red;">Odeon</span>附近,</div>
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一條石頭鋪面的小巷子裡,</div>
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藏著這樣的一間店,</div>
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<span style="color: #990000;">Un Dimanche A Paris</span></div>
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不只賣著各式各樣的甜點,</div>
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更有午餐晚餐甚至早午餐,</div>
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樓上也提供甜點教學。</div>
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這裡的甜點很不一樣,</div>
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造型獨特,</div>
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在<span style="color: #990000;">口味上也經常挑戰創新</span>,</div>
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利用各種技巧作裝飾,</div>
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店內有著<span style="color: #990000;">開放式的廚房</span>,</div>
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僅以玻璃窗隔開,</div>
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可以近距離看到Chef在製作甜點。</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbDtSa962qzqyPqFUgXd1tkV8PSVTrWnKJbL4jMV-fM2oQXXr3RqdI1ObEezlRzKGt1C1gVkrgD1feESXOdM2-GP6IffyC18Y0c_sumg3bf610lT2JoXLwf3RicXL0b0uRvm3oCYTekQw/s1600/DSC00150.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbDtSa962qzqyPqFUgXd1tkV8PSVTrWnKJbL4jMV-fM2oQXXr3RqdI1ObEezlRzKGt1C1gVkrgD1feESXOdM2-GP6IffyC18Y0c_sumg3bf610lT2JoXLwf3RicXL0b0uRvm3oCYTekQw/s320/DSC00150.JPG" width="320" /></a></div>
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<span style="color: red;">↓ 假日限定千層派</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgsGS0Rtt72BGM4LGzcQLzZk5U7kzJhXSgDtLJRiN203ENsmYn-Dd2zQzSd3VgdCDMTA5hLOyxGJbz7kzFXyKf5izSv8HtCWAw9cUTH_0K0wNs_sMfjizXMep9foS4n7CtfIh-iyMWsnU/s1600/DSC00154.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgsGS0Rtt72BGM4LGzcQLzZk5U7kzJhXSgDtLJRiN203ENsmYn-Dd2zQzSd3VgdCDMTA5hLOyxGJbz7kzFXyKf5izSv8HtCWAw9cUTH_0K0wNs_sMfjizXMep9foS4n7CtfIh-iyMWsnU/s320/DSC00154.JPG" width="320" /></a></div>
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造型可愛,只是裡面的cream我覺得有點膩,</div>
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如果奶味再清爽一點更好!</div>
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↓ Estragon口味蛋糕</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3fw1A2M3XO1mJfRv0bnjiKXhFgYOxI_3YLVK5Uoj1VE3ToDsUkyn3dMsiDIX_nG8rOUebbOpA7jEaPow57B2F_TERmxph72035LRPRMdrrrmj2QFKRyvm8LhuzYwL9D-25m-qN1GWtbo/s1600/DSC00155.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3fw1A2M3XO1mJfRv0bnjiKXhFgYOxI_3YLVK5Uoj1VE3ToDsUkyn3dMsiDIX_nG8rOUebbOpA7jEaPow57B2F_TERmxph72035LRPRMdrrrmj2QFKRyvm8LhuzYwL9D-25m-qN1GWtbo/s320/DSC00155.JPG" width="213" /></a></div>
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這個甜點的印象不深,帶著淡淡的香料味</div>
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↓ 情人節限定版:百香果</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhej70WpK_x-v0pq_fybZOl2j7jmf6qnaUkocRS6Dz0X_wp4ekTbMDYAI1B5-uq8Ld51WGpb2-x6hE1rwdrd1RK0eqjKGfjbtveR0z4McIJn3QDi9UOuIsqr7YnJiLoUkjoeN3ukfGaNNw/s1600/DSC00156.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhej70WpK_x-v0pq_fybZOl2j7jmf6qnaUkocRS6Dz0X_wp4ekTbMDYAI1B5-uq8Ld51WGpb2-x6hE1rwdrd1RK0eqjKGfjbtveR0z4McIJn3QDi9UOuIsqr7YnJiLoUkjoeN3ukfGaNNw/s320/DSC00156.JPG" width="213" /></a></div>
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酸酸甜甜的滋味果然還是最適合戀愛的口味!</div>
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↓ 起司蛋糕</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3LbAucl9qPoK1DcJSfl0ou2I5oy8R503KnXSP8Dr9Cqs1BuM_32rPvGGYDQoBk_Ww3JXfliYAUTXBd0KX5RIutCEhZLirPHHmnM_hdBzHk0DQ45fV_3IZt5BICvgfEXAObQk70IRFbLo/s1600/DSC00157.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3LbAucl9qPoK1DcJSfl0ou2I5oy8R503KnXSP8Dr9Cqs1BuM_32rPvGGYDQoBk_Ww3JXfliYAUTXBd0KX5RIutCEhZLirPHHmnM_hdBzHk0DQ45fV_3IZt5BICvgfEXAObQk70IRFbLo/s320/DSC00157.JPG" width="213" /></a></div>
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也是個太久之前吃的,印象不深,</div>
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只記得起司味道不明顯。</div>
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<span style="color: #990000;"><br /></span></div>
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<span style="color: #990000;">↓ 閃電泡芙</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8vS0YqBGbM7o7xV0G9eLpkBy_WaHpW_L7g7siBHdzUTSKDl_VkkpA03eoMJi9Ns4VTiyQtzxLa2TtPGrou_A0HwNDiCAe9kRjPbHAS8_MmnZYsM42ST6Mtx8l_Im_10KRx2mBT6EATns/s1600/IMG_1842.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8vS0YqBGbM7o7xV0G9eLpkBy_WaHpW_L7g7siBHdzUTSKDl_VkkpA03eoMJi9Ns4VTiyQtzxLa2TtPGrou_A0HwNDiCAe9kRjPbHAS8_MmnZYsM42ST6Mtx8l_Im_10KRx2mBT6EATns/s320/IMG_1842.JPG" width="240" /></a></div>
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我喜歡帶有Crunble的泡芙,</div>
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使用巧克力片裝飾是個聰明的選擇,</div>
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不但不影響泡芙的口感又好看!</div>
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<span style="color: #990000;"><br /></span></div>
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<span style="color: #990000;">↓ 草莓青檸口味</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNNUg4vUf4ZDvMpwjI6HUei5a1asT10FbGM7dtTSGCauhp5ChKS6R3S9jEQGbUNe3AYwiwthyphenhyphenejyBuvgh4N5X5v2ogUsI3pWsOhyphenhyphen_-JDr83MMqyZynj4ruMengSfQ7DvJh8A4m7eUrzZM/s1600/IMG_2501.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNNUg4vUf4ZDvMpwjI6HUei5a1asT10FbGM7dtTSGCauhp5ChKS6R3S9jEQGbUNe3AYwiwthyphenhyphenejyBuvgh4N5X5v2ogUsI3pWsOhyphenhyphen_-JDr83MMqyZynj4ruMengSfQ7DvJh8A4m7eUrzZM/s320/IMG_2501.JPG" width="240" /></a></div>
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這是最近吃的蛋糕,這款味道我喜歡,</div>
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外面濃郁的幕斯,</div>
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搭配上裡面酸甜的草莓醬,</div>
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帶著微微青檸的香氣,</div>
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簡單好吃。</div>
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下次有機會還會再去吃幾次,</div>
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蛋糕整體有質感,</div>
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希望能再推出更多款新口味!</div>
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<br /></div>
<br />
<br />Anonymoushttp://www.blogger.com/profile/06570435674699173811noreply@blogger.com1tag:blogger.com,1999:blog-5354129545147334437.post-46915838574575320982013-11-07T09:47:00.003-08:002013-11-07T09:52:39.794-08:00《 巴黎甜點名店系列 》Blé Sucré - 墜入凡間的珍珠 <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiy7d3LdSrCSgG6gZlHixa_ko1ameLI_0bwdUz6KcnLhW42RgSdAgVkQHub4a7TCiHv4ILN_sDSCsehYtHe3sScMCr_6_wcbRrdvHBiLOrltdHYmXYl0UDY98ZV6qynoQ44WAUGAyAppBw/s1600/17010349g47n4c2dccgcgg.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiy7d3LdSrCSgG6gZlHixa_ko1ameLI_0bwdUz6KcnLhW42RgSdAgVkQHub4a7TCiHv4ILN_sDSCsehYtHe3sScMCr_6_wcbRrdvHBiLOrltdHYmXYl0UDY98ZV6qynoQ44WAUGAyAppBw/s1600/17010349g47n4c2dccgcgg.jpg" /></a></div>
<a name='more'></a><br />
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<span style="color: #660000; font-family: Arial, Helvetica, sans-serif; font-size: x-small;">地址: 7 Rue Antoine Vollon, 75012 Paris, 法國 </span></div>
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<span style="color: #660000; font-family: Arial, Helvetica, sans-serif; font-size: x-small;">電話:+33 1 43 40 77 73 </span></div>
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<span style="color: #660000; font-family: Arial, Helvetica, sans-serif; font-size: x-small;">價位:●○○○○ </span></div>
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<span style="color: #660000; font-family: Arial, Helvetica, sans-serif; font-size: x-small;">公休:周一公休</span></div>
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<div style="text-align: center;">
別以為這就只是間坐落在公園對面,</div>
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提供點心給下課後嬉戲小朋友的普通小店,</div>
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<span style="color: #990000;">Fabrice Le Bourdat </span>,</div>
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這間小店的Chef,</div>
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曾經歷過數間大飯店,如:<span style="color: red;">Le Bristol、Plaza Athénée及Hotel Martinez</span>,</div>
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頂著這些光環的他,</div>
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卻選擇開了這間自己的店,</div>
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賣著各式各樣精緻小點心,</div>
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以<span style="color: #990000;">平實的價格</span>讓大家享受法式甜點。</div>
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<br /></div>
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店裡最受歡迎的就是他獨創的<span style="color: #990000;">蘋果塔</span>,</div>
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另外還有<span style="color: #990000;">馬德蓮、巧克力麵包及可頌</span>,</div>
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店裡的檸檬塔更是低於3歐,</div>
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價格真的很親民!</div>
<div>
<br /></div>
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另外有個很棒的地方,</div>
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這間是<span style="color: red;">巴黎少數有座位的點心店</span>!</div>
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並且提供簡單輕食,</div>
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我曾經在那吃過一個麵包上面有芥末白醬培根馬鈴薯,</div>
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非常好吃!</div>
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<br /></div>
<div style="text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKLzn60wglXwk6oYNfw57tDGCips6yOepSWWgjim7KERAEcHmY1mnUb5wcfo72GdIhHEnGw9HofchqzJqUdZ2R-smpZkXirkcD8JnO0o5GzvvDKlQsGFjgGvDmZsBnrhwYLg_maeAYSMg/s1600/IMG_4310.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKLzn60wglXwk6oYNfw57tDGCips6yOepSWWgjim7KERAEcHmY1mnUb5wcfo72GdIhHEnGw9HofchqzJqUdZ2R-smpZkXirkcD8JnO0o5GzvvDKlQsGFjgGvDmZsBnrhwYLg_maeAYSMg/s320/IMG_4310.JPG" width="240" /></a></div>
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↓ <span style="color: red;">Tarte Tatin</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJklM5tqMha-c4WeWEikS_CKeRqpKM30udCfKw250kU_AvIApj0CwHe9UApTpKzy6YLwzoUFGE_w-u8fMFRLrolRWplmfXWkn-_cSgaJtgCIwOuJslxzMGsNGrKuwAvB3bPvA-jb2KfWk/s1600/IMG_4307.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJklM5tqMha-c4WeWEikS_CKeRqpKM30udCfKw250kU_AvIApj0CwHe9UApTpKzy6YLwzoUFGE_w-u8fMFRLrolRWplmfXWkn-_cSgaJtgCIwOuJslxzMGsNGrKuwAvB3bPvA-jb2KfWk/s320/IMG_4307.JPG" width="320" /></a></div>
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切成<span style="color: #990000;">薄片的蘋果堆疊起來</span>,</div>
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又變成一顆蘋果的形狀,</div>
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下面不是放著塔皮,</div>
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而用sable餅乾取代,</div>
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更為酥脆!</div>
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<br /></div>
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↓ 草莓香草塔</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiB6Zay9HrKnpIRmtlOQ54VUoEeXOppIu0jiLmGag0VE8Jzcox0Yf1mEQWZmnC-5XymhIYpnp1Ui2VwCST59cxRGon8gdGW6g1l1zn4ZrR15lqCH5hMB1D79zL8je3UT8AxivYLXqogDgk/s1600/IMG_4309.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiB6Zay9HrKnpIRmtlOQ54VUoEeXOppIu0jiLmGag0VE8Jzcox0Yf1mEQWZmnC-5XymhIYpnp1Ui2VwCST59cxRGon8gdGW6g1l1zn4ZrR15lqCH5hMB1D79zL8je3UT8AxivYLXqogDgk/s320/IMG_4309.JPG" width="240" /></a></div>
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是一個清爽的塔,</div>
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草莓的酸甜搭配香草的香氣,</div>
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經典!</div>
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<br /></div>
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↓ 店內陳列著許多的點心</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQj0cxX60-CMMXhNpCihDJz2v0Tjvu4o5t3OfzhEzXku0ZVUz4ZsDufxP-tSe_9Nm2IPD9pA8NiUz24hoLHkQ_SUhBd14nUboT40OiEe8cwU-fOOkWhXRYZcnnpftMqnO47VC_WfdPD14/s1600/IMG_6586.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQj0cxX60-CMMXhNpCihDJz2v0Tjvu4o5t3OfzhEzXku0ZVUz4ZsDufxP-tSe_9Nm2IPD9pA8NiUz24hoLHkQ_SUhBd14nUboT40OiEe8cwU-fOOkWhXRYZcnnpftMqnO47VC_WfdPD14/s320/IMG_6586.JPG" width="320" /></a></div>
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<div class="separator" style="clear: both; text-align: center;">
價格比一般店家便宜許多,</div>
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令人忍不住多買幾個!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKYJGNwLdTSMYcKTDuVOtwz7cphMADLyXtgGqtvFPbqdJLD-NwtcxoTJ0Jk1_rQ6icizoruDz_f-qA2LiyZ1QlZuybfcbQwb6bJmNonKtquwUTZFYom93lvfXiqmg-82luLVvaMQs6Jbo/s1600/IMG_6587.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKYJGNwLdTSMYcKTDuVOtwz7cphMADLyXtgGqtvFPbqdJLD-NwtcxoTJ0Jk1_rQ6icizoruDz_f-qA2LiyZ1QlZuybfcbQwb6bJmNonKtquwUTZFYom93lvfXiqmg-82luLVvaMQs6Jbo/s320/IMG_6587.JPG" width="240" /></a></div>
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↓ 洋梨茉莉花口味</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDlHJ4vlZLr-CqA_S85jgsrV_yDe520PboYOE1aeoiQOj623sI0HTDlMDN_EC2asTMdKb5GsumW9vAAH9cWV5u5E7OsAQkLsxW0T8hXazTxIy-zKwFsrp9y1XyQxAYYSvhEj3xIX0BC28/s1600/IMG_6598.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDlHJ4vlZLr-CqA_S85jgsrV_yDe520PboYOE1aeoiQOj623sI0HTDlMDN_EC2asTMdKb5GsumW9vAAH9cWV5u5E7OsAQkLsxW0T8hXazTxIy-zKwFsrp9y1XyQxAYYSvhEj3xIX0BC28/s320/IMG_6598.JPG" width="320" /></a></div>
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這個蛋糕我就不是很喜歡,</div>
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實在太甜膩了,</div>
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洋梨沒有主角,</div>
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茉莉花香味也不重。</div>
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↓ 椰子芒果蛋糕</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqLXI_wprem1y6UfbLApTt488CEpJwpXm5dkze7iohjGVLQIGF3bPcQqaL4fE9y1qm45WAvioCc6wHftV1a_K62JLTuS-IK1nrUuUw1RQhufNxCek7lT2T6OeVdtViUzS4GeDTqi-WsOA/s1600/IMG_6600.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqLXI_wprem1y6UfbLApTt488CEpJwpXm5dkze7iohjGVLQIGF3bPcQqaL4fE9y1qm45WAvioCc6wHftV1a_K62JLTuS-IK1nrUuUw1RQhufNxCek7lT2T6OeVdtViUzS4GeDTqi-WsOA/s320/IMG_6600.JPG" width="240" /></a></div>
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這道吃起來很有東方味,</div>
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因為就像西米露或者<span style="color: #990000;">楊枝甘露的口味</span>。</div>
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↓ 有名的<span style="color: red;">可頌</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKYTHcO3w9uGaNBUA1gvIGL0LbWVwdOMU9sgPf_3cuxDFyGAHe9CMoRR_mQrZAs_ONUWBcDEEZri_GAQIrbLgsP2B7cFtu3Bi2ilbEzL-AqObyuepjcwWv83htzQBSLeMgE49fy5F7WTE/s1600/IMG_6603.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKYTHcO3w9uGaNBUA1gvIGL0LbWVwdOMU9sgPf_3cuxDFyGAHe9CMoRR_mQrZAs_ONUWBcDEEZri_GAQIrbLgsP2B7cFtu3Bi2ilbEzL-AqObyuepjcwWv83htzQBSLeMgE49fy5F7WTE/s320/IMG_6603.JPG" width="320" /></a></div>
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看外表就知道層次不僅多且酥脆,</div>
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充滿奶油及麵包香味!</div>
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這一間簡單的小店,</div>
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擁有的或許不像Pierre Herme那樣的霸氣,</div>
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也不像Laduree那般精緻富貴,</div>
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但是絕對是一間<span style="color: #990000;">讓人三不五時想走過去滿足一下自己的店</span>!</div>
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<br />Anonymoushttp://www.blogger.com/profile/06570435674699173811noreply@blogger.com0