💕「愛台灣，我的選擇」系列第六發：美國在台協會高雄分處處長歐雨修的台灣青春歲月💕

「1994當年我即將畢業於德州大學，那時候德州大學每年都會提供獎學金給學生到師大學習中文，而我很幸運的申請到了！其實我曾考慮去日本念書，但最後決定來台灣繼續學習文言文。現在回想起來很好玩，因為當時我只離開過美國一次，而且我也不知道台灣會是什麼樣子，所以來台灣後我整個很驚喜。1994年的台灣和現在有些不同，但也有些事物保持原樣，比方說：台灣人還是超級親切、食物依然非常美味，雖然那時台北還沒有捷運，但台北的公共交通已經很便利了，台灣真的很讚！1998年我以美國在台協會實習生的身分回到台灣，2006年到2010年間，我回到台灣學台語，接著在美國在台協會經濟組工作；2017年我以美國在台協會高雄分處處長的身分再度回到台灣，我跟你說台灣真的是日新月異，進步神速！我常常開玩笑說，美國中西部人和台灣人是世界上最友善的人，不過台灣南部人好像又更友善更親切，而且我覺得南部的食物又更好吃（恩，我知道有人會不同意啦）。」

💕Why I Chose Taiwan #6 💕

"I was graduating from college in 1994 and every year my school, the University of Texas, had a fellowship to study Chinese at 師大 (National Taiwan Normal University, NTNU). That year I applied for it and I got it. I also had the option of going to Japan, but I decided that I wanted to come to Taiwan to keep studying classical Chinese at 師大. It’s funny, thinking back, at that time I had only been outside of the U.S. once before, and I had no preconceived idea of what Taiwan would be like. So obviously, I was very pleasantly surprised. This was 1994, so Taiwan was a little bit different than it is now, but some things are the same: The people were super nice, the food was excellent, and public transportation in Taipei was convenient, although they didn’t have the MRT quite yet. It was a great place to be. Then I came back as an intern at AIT in 1998, and then I was here from 2006-10, studying Taiwanese and then working at AIT in the economic section. I’ve been back again since 2017 as the Principal Officer of our AIT branch in Kaohsiung, and I can tell you Taiwan just keeps getting better and better. I always joke that the nicest people in the world are mid-Westerners and Taiwanese people, and I believe that here in the south, they somehow manage to be even nicer, even friendlier. I think the food is better in the south as well. (Controversial opinion, I know.)"--- AIT Kaohsiung Branch Chief Matthew O’Connor

💕「愛台灣，我的選擇」系列第六發：美國在台協會高雄分處處長歐雨修的台灣青春歲月💕

「1994當年我即將畢業於德州大學，那時候德州大學每年都會提供獎學金給學生到師大學習中文，而我很幸運的申請到了！其實我曾考慮去日本念書，但最後決定來台灣繼續學習文言文。現在回想起來很好玩，因為當時我只離開過美國一次，而且我也不知道台灣會是什麼樣子，所以來台灣後我整個很驚喜。1994年的台灣和現在有些不同，但也有些事物保持原樣，比方說：台灣人還是超級親切、食物依然非常美味，雖然那時台北還沒有捷運，但台北的公共交通已經很便利了，台灣真的很讚！1998年我以美國在台協會實習生的身分回到台灣，2006年到2010年間，我回到台灣學台語，接著在美國在台協會經濟組工作；2017年我以美國在台協會高雄分處處長的身分再度回到台灣，我跟你說台灣真的是日新月異，進步神速！我常常開玩笑說，美國中西部人和台灣人是世界上最友善的人，不過台灣南部人好像又更友善更親切，而且我覺得南部的食物又更好吃（恩，我知道有人會不同意啦）。」

💕Why I Chose Taiwan #6 💕

"I was graduating from college in 1994 and every year my school, the University of Texas, had a fellowship to study Chinese at 師大 (National Taiwan Normal University, NTNU). That year I applied for it and I got it. I also had the option of going to Japan, but I decided that I wanted to come to Taiwan to keep studying classical Chinese at 師大. It’s funny, thinking back, at that time I had only been outside of the U.S. once before, and I had no preconceived idea of what Taiwan would be like. So obviously, I was very pleasantly surprised. This was 1994, so Taiwan was a little bit different than it is now, but some things are the same: The people were super nice, the food was excellent, and public transportation in Taipei was convenient, although they didn’t have the MRT quite yet. It was a great place to be. Then I came back as an intern at AIT in 1998, and then I was here from 2006-10, studying Taiwanese and then working at AIT in the economic section. I’ve been back again since 2017 as the Principal Officer of our AIT branch in Kaohsiung, and I can tell you Taiwan just keeps getting better and better. I always joke that the nicest people in the world are mid-Westerners and Taiwanese people, and I believe that here in the south, they somehow manage to be even nicer, even friendlier. I think the food is better in the south as well. (Controversial opinion, I know.)"--- AIT Kaohsiung Branch Chief Matthew O’Connor

[News / 甜點新聞] Cedric Grolet 主廚的第二本食譜書即將上市‼️ / Cédric Grolet to publish his second recipe book (for English, please click “see more”)

Cédric Grolet 主廚的第二本食譜書《OPÉRA》來了！法文版即將於 11 月 7 日上市！這本食譜書不但揭開了 Cédric 主廚甜點師生涯的另一章，也揭露了 Cédric Grolet Opéra #販售商品的製作方法。

Cédric 主廚在序言中提到，如果說他的第一本書「《FRUITS》展現了極度現代的技巧、是代表未來的甜點，那《OPÉRA》就是 #返璞歸真，#代表過去與現代的甜點」。新書與新店製作的商品，將他從多年在宮殿級酒店 Le Meurice 的工作方法與內容中解放出來，他能夠在另外一個象限創作，進而 #創造一個新的領域。

與第一本食譜書《FRUITS》相較，本書中的食譜 #更加適合一般甜點愛好者在家製作。符合目前甜點界最新的「#自然無添加」、「#回歸本質」、「#減糖」的潮流，Cédric 主廚強調他「#盡其所能地刪減掉繁雜的製作步驟」，希望「#更接近食材的天然質地、#鮮度與味道」，讓人能夠「#立即享受美味」。

雖然食譜簡化，但 Cédric 主廚與團隊並未因此減少分毫努力，仍盡力呈現每一個作品最完美的一面。不管是新書與新店，都是希望能更貼近一般大眾的誠意之作。

本書由 Ducasse Edition 出版，目前已經可以在 Amazon.fr 上預購，11 月 7 日上市之後，Amazon 將會立刻將書寄出：https://tinyurl.com/y29894u7

圖片來源: Fou de Pâtisserie, Amazon.fr, Ducasse Editions

🔖 延伸閱讀：

Cédric Grolet 主廚深度專訪：https://tinyurl.com/y55zyq4a

《FRUITS》繁體中文版審訂序：https://tinyurl.com/y2gtpb8a

「返璞歸真」，看懂當代法式甜點熱潮不可不知的關鍵字：https://tinyurl.com/yxb5fe6z

返璞歸真、注重本質的旗手 Yann Couvreur 主廚深度專訪：https://tinyurl.com/y555d2qy

*****
Cédric Grolet, the world’s best pastry chef is publishing his second recipe book “OPÉRA” on 7th November! This book unveils recipes of pastries that are going to be offered in his new shop Cédric Grolet Opéra and turns a new page of the chef’s career.

The chef mentioned in the forewords that “FRUITS (his first book, ed.) illustrates a resolutely modern technique and pastries of future, “OPÉRA” rather demonstrates pastries of the past and present time that take a step back to the essentials.” The products offered in his new shop and featured in this book actually liberate him from what he’s been doing at Le Meurice for many years. He’s now able to "work on another axis and create a different universe”.

Compared with “FRUITS”, recipes in “OPÉRA” are more accessible for home bakers. No colorants and additives are added, more natural, they echo with the latest trends in pastry industry. Cédric emphasizes that he “eliminates to the maximum extent the steps in terms of method” and make it “as close as possible to the original texture, freshness, and flavours of the ingredients.” By making those pastries and desserts a lot easier and quicker to realize at home, they can be tasted “in an instant”.

Though these recipes are a lot friendlier to the general public and are easier to follow, the chef and his team never stop doing their best. This book and the new shop can be seen as efforts to

“OPÉRA” is published by Ducasse Edition and can now be pre-ordered on Amazon.fr. The book will be shipped right away after it’s officially out on 7th November.

(Photo credit: Fou de Pâtisserie, Amazon.fr, Ducasse Editions)

🔖 Read more on related topics

Interview with Cédric Grolet: https://tinyurl.com/y55zyq4a

Editor’s words on FRUITS traditional Chinese version: https://tinyurl.com/y2gtpb8a

"Getting back to the essentials”, a keyword to the latest trends in French pastry industry: https://tinyurl.com/yxb5fe6z

Interview with Yann Couvreur, leading actor in the “getting back to the essentials” movement of the industry: https://tinyurl.com/y555d2qy

#yingsbookreviews #cedricgrolet #cedricgroletopera