【🇹🇼台法公私部門合力🇫🇷 捐贈法國防疫物資】
魔法部舉行 #台法防疫物資捐贈儀式
與法國在台協會 + 桃園市政府三方協調
相關企業捐贈及配送口罩、消毒噴霧與CPAP鼻罩

以及駐法國代表處 Taïwan en France+ Taïwan en Provence 駐普羅旺斯辦事處聯繫
法國柯爾瑪市 & 法南紅十字會
協助法國對抗武漢肺炎(COVID-19)
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由政務次長曾厚仁主持並邀請
👍桃園市長 鄭文燦
👍 Bureau Français de Taipei - 法國在台協會 主任公孫孟 Jean-François Casabonne-Masonnave
以及4位線上視訊嘉賓

✅法國柯爾瑪市長 Éric Straumann
✅法國南部紅十字會代表 Jean-Pierre Esterni
✅我國駐法國代表吳志中
✅駐普羅旺斯辦事處處長辛繼志

共同見證 #台法深厚友誼💥💥💥
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曾政務次長指出台法關係近來有重要發展，如
🔸去年年底在南法普羅旺斯新設辦事處
🔸法國政府與國會均堅定支持台灣參與WHO等國際組織
🔸台法雙邊人文交流持續不斷
也希望透過兩國公私部門的密切合作，全力協助法國當地醫護人員對抗疫情
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桃園市長 鄭文燦 表示
法國有民主、科技與美食
台灣有亞洲地區最有活力的民主、多元文化與進步價值
桃園是口罩國家隊基地與法國也有姊妹市、姊妹校與產業合作等希望藉此捐贈儀式更深化 #台法深厚友誼
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法國在台協會 主任公孫孟強調
台灣是法國U質夥伴😎 而此刻正是展現團結與互助精神
感謝台灣公、私部門好朋友以實際行動協助法國
展現台法深厚情誼
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提供協助的好夥伴：
👉桃園東野精機公司捐贈口罩
👉中聯環境生技公司 + 新廣業公司捐贈消毒噴霧及CPAP鼻罩
👉意法半導體台灣分公司、家樂福、亞東氣體及克蘭詩等在台法商贊助運費
__________________
📰魔法新聞稿｜https://reurl.cc/GdaVYd

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🇫🇷

Le ministre adjoint des Affaires étrangères Harry Tseng a présidé hier une cérémonie de don d’équipements de protection individuelle à la ville française de #Colmar et à la Croix-Rouge française.

Ce don destiné au personnel soignant placé en première ligne face à la pandémie de #Covid19 est le fruit d’une coopération entre les secteurs public et privé des deux pays.

Le ministre adjoint Tseng a souligné l’importance de cette coopération public-privé dans la relation entre les deux pays, rappelant la récente ouverture de notre bureau de représentation à Aix-en-Provence ainsi que le soutien apporté par le gouvernement et le parlement français à la participation de #Taiwan à l’Organisation mondiale de la santé (#OMS), entre autres exemples.

Le maire de Taoyuan Cheng Wen-tsan et le directeur du Bureau Français de Taipei - 法國在台協會 Jean-François Casabonne-Masonnave étaient présents, alors que le maire de Colmar, Éric Straumann, un représentant de la Croix-Rouge française, Jean-Pierre Esterni, et notre représentant en #France François Wu le directeur de notre bureau en #Provence Chi-chih Shin ont pris part virtuellement à l’événement.

#ODD17 #TaiwanCanHelp #TaiwanIsHelping

🇬🇧

MOFA Deputy Minister Harry Ho-jen Tseng presided over a ceremony yesterday to mark the donation of #PPE to the historic French city of #Colmar and to the Croix-Rouge française (French Red Cross).

The donation, which will go to front-line workers to help them in the fight against the #COVID19 pandemic, was facilitated through cooperation between the public and private sector in both countries.

Deputy Minister Tseng affirmed this kind of public-private cooperation in the relationship between the two countries, pointing to the recent establishment of the Taiwan office in #AixEnProvence and the French government and parliament’s support for Taiwan’s participation in the #WorldHealthOrganization as other examples.

Taoyuan Mayor Cheng Wen-Tsan and Director of the Bureau Français de Taipei - 法國在台協會 Jean-François Casabonne-Masonnave, were in attendance, while the mayor of Colmar, Éric Straumann, a representative from the French Red Cross, Jean-Pierre Esterni, our representative in #France François Wu and the head of our #Provence office, Chi-chih Shin took part in the event virtually.

#SDG17 #PartnershipForTheGoals #TaiwanCanHelp #TaiwanIsHelping

[News / 甜點新聞] Cédric Grolet Opéra 新店近況更新 / Cedric Grolet Opéra boutique updates (for English, please click “see more”)

昨天經過巴黎 Opéra 歌劇院附近，順道代大家去看了一眼 Cédric Grolet 主廚的新店裝修情況。不看還好，一看之下覺得離開幕可能還有一陣😂 不過門外貼著一幅巨型海報，其中透露幾個非常重要的訊息，其一是這家店會是「#由CG團隊成員經營CG品牌的店」，而不是他獨尊自己一人的地方。其二則是，#這不會是一個嚴肅的甜點麵包店，品牌定位將會和 Le Meurice 以及他的第一家店有明顯的區隔。

這張海報上出現了四位甜點師，#唯獨沒有Cédric主廚本人。只有在「CG」的設計 logo 上能夠看出這是屬於他的品牌。意外嗎？我想大家應該都有一點。但如果你還記得我和 Cédric 的主廚專訪中，他強調 #團隊 的重要性，便能理解背後的意涵。他認為，對一個甜點主廚而言，「除了創作、管理之外，最關鍵的其實是擁有一個『#能夠追隨你到最後的團隊』」。「能夠創作出世界上最美的作品很好，但是需要有能力承擔責任、並將工作成果發揮乘數效果」。

這張海報海報中的四人分別是目前 Le Meurice 酒店甜點廚房中的副執行主廚（chef adjoint）Yohann Caron 、副主廚（sous-chef pâtissier）Ariitea Rossignol 、小組長（chef de partie）Mathieu Serai 與甜點師（pâtissier）Sébastien Morin，都是 Cédric 主廚重要的團隊成員，如果有在追蹤主廚的粉絲們應該不陌生。Opéra 的新店開幕之後，他們將會是營運這家店的靈魂人物。海報中這四個人都沒有穿正式廚師服，而是穿著個人的私服，顯示這很可能會是一家氣氛較為輕鬆自由、且 #與一般大眾更沒有距離感的店。

Yohann Caron 主廚日前已在他 Instagram 帳戶（@yohanncaron）上將自己的職稱更改為「Chef @cedricgroletopera」，即「Cédric Grolet Opéra 主廚」。也就是說，他會正式開始擔任這家店的 #管理與新品開發的負責人角色，而不只是 Cédric 主廚的副手。至於他是否會繼續在 Le Meurice 擔任副執行主廚、其他團隊成員是否也一起從 Le Meurice 轉至 Cédric 主廚自己的品牌下，接下來應該會逐漸明朗。在這樣的安排下，Cédric 主廚 #身為創業家與經營管理者的角色也越趨清晰，我們在期待他與團隊即將帶給大家的驚喜的同時，也似乎可以預見一個新甜點帝國的崛起。

🔖 延伸閱讀：

本人就是品牌！Cédric Grolet 主廚深度專訪：https://tinyurl.com/y5z5ncsu

瞭解甜點廚房內的團隊分工與階級：https://tinyurl.com/y4wva4h3

巴黎人時尚新寵！連 Cédric 主廚都要開麵包店：https://tinyurl.com/y3o5g399

Yohann Caron 主廚的 Instagram 帳戶：https://tinyurl.com/yxohln2e

*****
I happened to pass by the Opéra neighborhood yesterday and had a look at the chef Cédric Grolet’s new shop, soon to be opened on the Avenue. It is still under construction which seems to take some time. But interesting and very important messages are conveyed by the huge poster on the storefront. First, it features 4 pâtissiers but the chef himself is not there. He was only represented by his “CG” logo. Apparently this boutique is going to be run by CG’s team under his own brand. Secondly, this boutique is going to have a completely different positioning compared to Le Meurice and CG’s first shop.

Feeling surprised? If you still remember how the Chef described the importance of a good team and team work in the interview I had with him, then you shouldn’t be too stunned. “Besides creations and management, the most critical work of a chef is actually to have a team that will follow you till the end”. “It is great to create the most beautiful dessert in the world, but you got to have the capability to take on responsibilities and have the results multiplied,” the best pastry chef of the world shared with us his secret to be successful.

The four pâtissiers on the poster are Yohann Caron, the chef adjoint, Ariitea Rossignol, sous-chef pâtissier, Mathieu Serai, chef de partie, and Sébastien Morin, pâtissier, important members of the pastry team at Le Meurice. They’re going to be the core of the new boutique and those who really run it. The fact that they're not in their vests but their own outfits means very likely that this boutique will be having a more young and free spirit and will be less distant to the general public.

The chef Yohann Caron has changed his title from “Chef adjoint at Le Meurice” to “Chef @cedricgroletopera” on his Instagram profile (@yohanncaron), which means that rather than “CG’s deputy and supporter”, he’ll be officially responsable for the management and new product development of the new boutique. Whether or not him and other team members will maintain their posts at Le Meurice is still in question but it’s for sure that Cédric Grolet, best pastry chef of the world, is starting turning a new page of his career as an entrepreneur and an owner of a new business.

🔖 To read more on this topic:

He himself is the brand - Interview with Cédric Grolet: https://tinyurl.com/y5z5ncsu

The kitchen brigade and hierarchy: https://tinyurl.com/y4wva4h3

The new shop of Cédric Grolet will be a bakery, too! Bread, a rising star in Paris: https://tinyurl.com/y3o5g399

Yohann Caron's Instagram account: https://tinyurl.com/yxohln2e

#yingspastryguide #paris #cedricgrolet #cedricgroletopera

[News / 甜點新聞] 巴黎豪華酒店甜點主廚大洗牌 / Parisan palace pastry chefs swapped around after September (for English, please click "see more")

上回說到 Maxime Frederic 主廚將在今年十月離開 Four Seasons Hotel George V Paris，前往明年春天開幕的 Cheval Blanc Paris（巴黎白馬莊園豪華酒店，屬於 LVMH 集團），當時我已預期巴黎甜點圈將有一波大變動，昨天新消息公佈，果然是一場大風吹啊！以下為大家整理各主廚的新去處：

👨‍🍳 Maxime Frédéric：Four Seasons Hotel George V Paris --> Cheval Blanc Paris

👨‍🍳 Michael Bartocetti：Shangri-La Hotel, Paris --> Four Seasons Hotel George V Paris
（Michael 主廚以他 vegan 純素的甜點出名，所以接下來 George V 可能也會有純素的甜點出現！）

👨‍🍳 Nicolas Paciello：Prince de Galles, a Luxury Collection Hotel --> Hôtel Barrière Le Fouquet's Paris
（Nicolas 主廚之前在 Prince de Galles 的知名創作包括 2017 年的「Tahitensis」香草莢聖誕節蛋糕、「Tarte au chocolat & sarrasin」巧克力蕎麥塔、「Omelette norvégienne à la vanille」香草熱烤阿拉斯加蛋糕等。他去年參加 MOF 法國最佳工藝職人大賽，可惜最後失利。）

👨‍🍳 Tristan Rousselot：Ecole Ritz Escoffier --> Prince de Galles, a Luxury Collection Hotel
（Tristan 年僅 27 歲，但經歷豐富。之前曾是 Qui sera le prochain grand pâtissier ? 甜點競賽節目第三季亞軍，接著被 Christophe Michalak 主廚招攬入自己的團隊，主理 Pâtisseries et Ecole Michalak 瑪黑店，後來帶領整個團隊擔任執行主廚、並負責食譜創作。在今秋加入 Prince de Galles 之前，他擔任 Ritz 甜點學校的教學甜點主廚。）

👨‍🍳 Matthieu Carlin：Guy Savoy --> Hôtel de Crillon, A Rosewood Hotel
（Matthieu 主廚於 2017 年 2 月開始擔任巴黎知名三星餐廳 Guy Savoy 甜點主廚，在前曾在 Ritz 酒店擔任行政副主廚（Chef adjoint）與 Shangri-La 酒店的副主廚。早期更歷任各星級餐廳，資歷顯赫、實力堅強。）

大家有發現哪些地方還空懸著甜點主廚的位置、誰又還不知道會去哪嗎？

因為甜點圈子實在小，各種傳言在之前已聽了很多。現在終於塵埃落定、希望很多不穩定的狀況能趕快過去。其實我對這波變動將帶來的新人新氣象還是感到滿正面的，這代表我們又將會有很多新的甜點創作可以好好期待了！只是如果有想吃誰之前的作品，要把握時間趕快去啊！

🔖 延伸閱讀：

Maxime Frédéric 主廚與巴黎白馬莊園豪華酒店：https://tinyurl.com/y4ytazng

沈靜絕美的冬之花園－Hôtel de Crillon 下午茶：https://tinyurl.com/y3vzg2wv

赤子之心打造完美極限－專訪 Maxime Frédéric 主廚（上）、（下）：https://tinyurl.com/y2cyv5dp、https://tinyurl.com/y3kclncu

********

Two weeks ago, we got informed that Maxime Frédéric, present executive pastry chef at Four Seasons Hotel George V, Paris is leaving the hotel to join Cheval Blanc Paris, opening in Spring, 2020. A swap-around among pastry chefs in Parisian palaces and restaurants was expected. The news released yesterday has confirmed the speculations:

👨‍🍳 Maxime Frédéric: Four Seasons Hotel George V, Paris --> Cheval Blanc Paris

👨‍🍳 Michael Bartocetti: Shangri-La Hotel, Paris --> Four Seasons Hotel George V Paris
(Michael Bartocetti is known for his vegan tea time at Shangri-La Hotel. Some changes of the dessert menu at Hotel George V could be expected. )

👨‍🍳 Nicolas Paciello: Prince de Galles, a Luxury Collection Hotel --> Hôtel Barrière Le Fouquet's Paris
(Nicolas's signatures include his "Tahitensis" Christmas cake in 2017, "Tarte au chocolat & sarrasin" (chocolate and buckwheat tart), and "Omelette norvégienne à la vanille" (Vanilla bombe Alaska). He has joined the MOF compeition last year and was one of the finalists.)

👨‍🍳 Tristan Rousselot: Ecole Ritz Escoffier --> Prince de Galles, a Luxury Collection Hotel
(The 27-year-old talent finished at the 2nd place in season 3 of "Qui sera le prochain grand pâtissier?", a popular French TV competition show featuring professional pastry chefs. He was then recruited by Christophe Michalak and led the team while being responsable for exclusive recipes. He is currently the head pastry chef instructor at the prestigious Ecole Ritz Escoffier.)

👨‍🍳 Matthieu Carlin: Guy Savoy --> Hôtel de Crillon, A Rosewood Hotel
(Matthieu Carlin has been the head of the pastry kitchen at Guy Savoy*** since February 2017. A seasoned professional, the chef was the Deputy pastry chef at Ritz Paris and Sous-chef pâtissier at Shangri-La Hotel before joining Guy Savoy.)

Did you find out which palaces/restaurants will still be missing their head pastry chefs, and whose new posts are not confirmed yet?

To be honest, I'm quite looking forward to the new picture of Parisian pastry circle as many new creations can be expected. But if you're keen to taste any specific desserts or work of a certain chef, go for it as soon as possible since they might be replaced very soon!

🔖 You might also be interested:

Maxime Frédéric to join Cheval Blanc Paris: https://tinyurl.com/y4ytazng

Tea time at Jardin d'Hiver, Hôtel de Crillon: https://tinyurl.com/y3vzg2wv

Interview with Maxime Frédéric: https://tinyurl.com/y2cyv5dp, https://tinyurl.com/y3kclncu

#yingspastryguide #paris