關於 be two 歌劇院 ，我們在網路上蒐集到這些相關的討論、資訊與評價

Memes Homework Party 電波作業簿

特別感謝： 衛武營國家藝術文化中心 National Kaohsiung Center for the Arts - Weiwuying
Speciaal Thanks: National Kaohsiung Center for the Arts-Weiwuying

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👉YOUTUBE 影片支持
https://youtu.be/MDRdUXVspgU

👉YOUTUBE 訂閱DJ QuestionMark
https://bit.ly/2HQSyHH
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這是一個準備好tour的秀，整座舞台LED燈光裝置設計連同派對節目內容都是我們的神團隊設計的，只要裝箱就可以去你家演出了。想要嗎？請洽 [email protected]

It's a ready-to-tour show. Our team designed the whole thing including the stage, LED light installation, music and the party. Just need to put them in the box and we're ready to rock. Please contact [email protected] for booking 🔥

〈電波歌劇院〉與〈國語作業簿〉是臺灣兩大最獨特的派對，首腦們將在衛武營合體，成為《電波作業簿》。派對上除了融合中文歌、電玩動漫音樂、網路迷因、Beatbox長笛等音樂元素之外，由近百支LED燈管組成的舞台裝置也加入演出，由三位演出者帶來的原創聲光秀也在衛武營世界首演。

Memes Opera House and Mandarin Homework are two of the most unique parties in Taiwan. Founders of the two parties will team up to make a bigger party - Memes Homework. A mix genres of music will be played including mandarin music, anime OST, gaming music, memes and flute+beatbox solos. More than music, an audio visual installation built by nearly 100 LED bars will join the show. The three artists had world premiered their original audio visual show in National Kaohsiung Center for the Arts-Weiwuying.

❤️感謝所有衛武營及燈光音響舞台硬體的工作人員支援我們，還有我們親愛的 #NKLAB Crew 陪著我們裝台測試，也感謝 Legacy Taichung 讓我們試裝台，當然還有每一位來現場玩的朋友！

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節目製作 Show production/
DJ QuestionMark

現場演出 Live DJ/
DJ QuestionMark, MR. SKIN / 賴皮

燈光裝置設計 Light installation design/
紀昀 Asking Gee、應奇峰 Chi-Fang Ying

現場燈光設計及執行 Lighting design & execute/
應奇峰 Chi-Fang Ying

硬體統籌 Tech Organizer/
應奇峰 Chi-Fang Ying

Recap 影片導演 Recap video director/
紀昀 Asking Gee

Recap 影片音樂 Music/
DJ QuestionMark

Recap 影片攝影 D.O.P./
Leo He Fong Sa

Recap 影片剪接/調光 Editor/Colorist/
紀昀 Asking Gee

#NKLAB #ASKINGGEE #DJQUESTIONMARK #MRSKIN

One Song a Day - Heart Snow 心雪. Translation and song link in the bottom.
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The days before social media dominating the world, I documented my experience with words and music (actually I still do). If means anything to you, then this one can be a sequel. Musically, this song has equal weight to me as . I am so obsessed with strings quartet with acoustic guitar.
The ashes of personal stories transformed into songs. Travel. It never gets old.
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Heart Snow
(Chet Lam)
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Flew halfway around the world to see you again
You smiled and said
how come I had not changed at all
We left the opera house
And witnessed the virgin snow in Vienna
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We talked about what we had been up to last few years
When you talked about him, I turned away
You said the view of two trails of footprints
Was the closest picture to happiness
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Smiling faces
Snow on our heads
Our long shadows fell on the night streets
I saw the street lights flickering in your eyes
My heart was melting on your fingertips
The overjoyed snowflakes
were blinding my vision
Nights and days past, seasons and years past
The air of Berlin still aches for Vienna
If longing can survive time
We would meet again in the ends of the world
Maybe it will be the day when snow falls in Berlin
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Thank you for not holding on to my hand
Thank you for not asking me to stay
Let me remember those few days
Savor the last hope for love forever
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Smiling faces
Snow on my heart
Our shadows are dancing on the night streets
I think of the street lights flickering in your eyes
My heart is melting on your fingertips
The snowflakes in my memory are blinding my vision
I open my eyes, it is tonight
The snow of Berlin is embracing
the thought of Vienna
If longing can survive time
We would meet again in the ends of the world
Before our hearts are worn out
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The train is vanishing on the horizon
Going into the eternity of time
Everything is so quiet
While the snow is swallowing the sky
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如果你喜歡《重回布拉格》，這首來自《思路》專輯的《心雪》就是下集；在社交平台佔據世界之前，我記錄旅途的方法就是靠音樂跟文字（其實現在也是）。個人故事的灰燼化成歌，旅行，好像永遠不會變舊... 起碼在我們的心還未蒼老之前不會。
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心雪
（曲詞：林一峰）
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越過半個地球再見面
你笑我怎麼都沒有變
一起走出歌劇院
見證維也納第一個雪夜
聊著我們各自這幾年
談到你的他我別過臉
雪地上兩雙足印
你說那是最接近幸福的畫面
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帶笑的臉 髮上的雪
我們的影子長長地落在夜街
看街燈躍動在你雙眼
心已融化在你指尖
太快樂的飄雪 模糊了我視線
黑夜白天 一季一年
柏林回蕩著對維也納的眷戀
如果思念能熬過時間
天涯海角也會再見
也許就在柏林下雪那天
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感謝你沒有握緊我手
感謝你沒有說不要走
讓我記住那幾天
把僅有對愛的希望 保留永久
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帶笑的臉 心上的雪
我們的影子雙雙起舞在夜街
想街燈躍動在你雙眼
心已融化在你指尖
記憶中的飄雪 模糊了我視線
我張開眼 就在今夜
柏林的雪抱著維也納的眷戀
如果思念能熬過時間
天涯海角也會再見
在我們的心都還未蒼老之前
火車就要消失在平原
駛進了恒古的時間
一切那麼安靜 風雪漫天
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#chetlam #林一峰 #心雪 #思路 #MyLonelyPlanet #一日一首林一歌
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https://instabio.cc/ChetLamHeartSnow

[Books / 書訊] Yann Brys 與 François Perret 主廚出版新書、 Fou de Pâtisserie 食譜書將出中文版 / Chef Yann Brys and François Perret publish their first books, Fou de Pâtisserie book launch traditional Chinese version soon (for English, please click “see more”)

我想法國主廚們跟書商完全沒有要讓消費者喘口氣的意思，11 月好書連發，最近輪到陀飛輪（tourbillon）創始人、擁有法國最佳工藝職人（MOF）頭銜的 Yann Brys 主廚和巴黎麗池酒店 Ritz Paris 的主廚 François Perret 出新書；甜點雜誌 Fou de Pâtisserie 去年出版的同名食譜書也確認即將推出中文版。

Yann Brys 主廚過去的資歷顯赫，他師承 MOF Philippe Urraca、在 FAUCHON 時在有「甜點小王子」之稱的主廚 Sébastien Gaudard Pâtissier 底下工作，接著經歷巴黎數個豪華酒店，包括宮殿級酒店（palace）的 Hotel Le Bristol Paris，然後前往 DALLOYAU。他在 2009 年發展了現在聞名世界的「陀飛輪」擠花手法，2011 年通過一系列的嚴格比賽與鑑定、獲得法國最佳工藝職人的頭銜，並在同年被任命為 Dalloyau 的創意總監。Yann Brys 主廚在這本即將在 11/27 上市的書中分享了以陀飛輪手法裝飾的多種蛋糕、還有其他或經典或創新的精彩作品。

現任 Ritz 酒店甜點主廚的 François Perret 的經歷也不遑多讓，他幾乎在巴黎所有宮殿級酒店都工作過，一開始在 Le Meurice、接著在 Four Seasons Hotel George V Paris，然後在 Hotel Lancaster Paris 擔任甜點主廚。2010 年他協助巴黎香格里拉飯店 Shangri-La Hotel, Paris 開幕，並很快幫後者的 L’Abeille 餐廳取得米其林二星。接著他加入 Ritz，這個歷經四年整修的巴黎傳奇宮殿級酒店在他與主廚 Nicolas Sale Officiel 的協力合作下，一年之後便分別為酒店內的兩個餐廳取得米其林二星（La Table d'Espadon）與一星（Les Jardins d'Espadon），他和 Nicolas Sale 也分別奪下 2017 年由《Le Chef》雜誌頒發的年度甜點主廚與年度主廚獎項。上月 François Perret 主廚再獲肯定，被 Les Grandes Tables du Monde 協會選為「meilluer pâtissier de restaurant du monde」（「全球最佳餐廳甜點主廚」）。如同書名「Instants sucrés au Ritz Paris」指明的，本書是以「Rtiz 的甜點時光」規劃，從早餐、午餐、下午茶、晚餐等都有相應的作品。François 主廚的的知名創作如瑪德蓮蛋糕、蜂蜜等都收錄其中。另外有一個好消息要跟台灣讀者分享，本書的繁體中文版已經被 大境文化&出版菊文化(生活美食地圖) 簽下，大家再稍等一下就能看到囉！

最後則是甜點雜誌 Fou de Pâtisserie 去年十月出版的同名食譜書，近日剛剛發表了德文版，同時也宣布簡體和繁體中文版即將推出。這是一本想要認識法式甜點經典、同時一覽法國主廚們各種精彩重新詮釋版本的讀者們必定要收藏的作品。書中精選了 17 種最經典的法式甜點，如 Baba 巴巴、Opéra 歌劇院蛋糕、Saint-Honoré 聖多諾黑泡芙、Tarte au citron 檸檬塔等，每個主題前先解釋該甜點的起源、並以詳細的步驟圖介紹一個最具代表性的作品，接著介紹該甜點的重要組成元素、然後呈現四五個不同的變化版本（全部由知名主廚提供），最後提供一個能夠使用市售商品與簡便方法，在家快速重現經典的食譜。能夠一次飽覽當代最知名的40 位甜點主廚們的作品、領略法式甜點不斷推陳出新的活力，大概也只有 Fou de Pâtisserie 可以辦到。

以下就請大家點開照片、也開始存錢準備囉😆👇🏻

🔖 延伸閱讀：

甜點食譜書推薦與介紹：#yingsbookreviews

法式甜點經典重生、歷久彌新的秘訣——「重新詮釋」：https://tinyurl.com/y5xenfqz

如何鑑賞 François Perret 主廚的瑪德蓮蛋糕？https://tinyurl.com/y54dacbu

巴黎麗池酒店下午茶體驗：https://tinyurl.com/v4hqj5g

深度專訪 Fou de Pâtisserie 創辦人與總編輯 Julie Mathieu：https://tinyurl.com/vss89b3

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This November is marked by beautiful pastry recipe books. If you still remember that we’ve talked about the books of the chef Yann Couvreur, Angelo Musa, and Michelin Guide, now there’re some more! The MOF chef Yann Brys and François Perret, head pastry chef of Ritz Paris are publishing their books this week as well. Moreover, Fou de Pâtisserie has just announced that their great recipe book is going to have its traditional and simplified Chinese versions soon.

Even if you don’t know the chef Yann Brys, you must recognise his world-renowned gesture “tourbillon” still, a technique to pipe cream on a turntable to create a whirl effect. He learnt a wide range of skills from another MOF chef Philippe Urraca, and then worked with Sébastien Gaudard, the “petit prince de la pâtisserie” when he was at Fauchon. He then went through several luxury hotels such as Concorde Lafayette (current Hyatt Regency Paris Étoile) and Hotel Bristol Paris. After that he joined Dalloyau and was named the Creative Director in 2011. He passed through a series of competitions and got his MOF title the same year. In this book “Tourbillon”, the chef shares with us lots of beautiful cakes employing the technique and his other creations as well as the know-how as a Meilleur Ouvrier de France.

Having worked at most of the Parisian palace hotels, François Perret, current chef pâtissier of Ritz Paris also boasts impressive experiences at Le Meurice, George V before he was appointed as the head pastry chef at Hotel Lancaster Paris. He joined Shangri-La Paris in 2010, assisting its opening and contributing to the Michelin two stars gained in two years for L’Abeille, the fine-dining restaurant at the hotel. He then joined Ritz and has been collaborating with the chef Nicolas Sale ever since. The legendary hotel situated on Place Vendôme reopened in 2016 after 4 years of renovation, but the duo has gained the hotel 3 Michelin stars in total in just a year - La Table d’Espadon got two stars and Les Jardin d’Espadon got 1 star in 2017. The both were further awarded as “Pastry chef of the year” and “Chef of the year” by the magazine “Le Chef” in the same year. François was elected as “Best restaurant pastry chef of the world 2019” last month by Grandes Tables du Monde. The book “Instant sucrés au Ritz Paris” presents those sweet moments offered by the hotel, starting from breakfast, wonderful pastries and desserts served in lunch time, tea time, and on dinner tables are all included. The chef’s signature desserts like the entremets Madeleine, Miel, Île flottante are also covered. Good news is that both the English and traditional Chinese version of the book are on their way. English and Chinese-speaking readers will only need to be patient for little while to learn more about the sweet universe of the chef.

Last but not least, the Fou de Pâtisserie book published last October is now having its German version. The traditional and simplified Chinese versions will be available soon, too. Collaborating with 40 great French pastry chefs, this book offers pastry passionates a wonderful opportunity to learn about those great French classics as well as their creative variations. 17 classic like baba au rhum, Opera, Saint-Honoré cakes, etc are presented. Their origins and legends are well explained, followed by a signature recipe illustrated step-by-step and presented by one famous chef, followed by four to five variations with real recipes provided by influential chefs. Then finally an express version using existing products sold in shops or supermarkets is featured. This is a fantastic book to glance through some of the best creations of our time and to learn the spirit of creation.

Click on the following photos to have a closer look!

🔖 You might also be interested:

More book reviews: #yingsbookreviews

Revisiting classics, the fountain-of-youth secret of French pastries: https://tinyurl.com/y5xenfqz

How to appreciate French pastries (with an example of the “Madeleine” of the chef François Perret): https://tinyurl.com/y54dacbu

Tea time at Ritz Paris: https://tinyurl.com/v4hqj5g

Interview with Julie Mathieu, founder and editor in chief of Fou de Pâtisserie: https://tinyurl.com/vss89b3

#yingc #françoisperret #yannbrys #foudepâtisserie