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好開心主持一連兩集的《1O1O x 軒尼詩 X.O 醇美之旅》，可以一邊拍攝、一邊吃喝，學習以美酒配佳餚的小秘訣！Happy hosting “1O1O x Hennessy Spirit Tasting Workshop” and learning food & wine pairing while shooting! 🥃✨
⬇️ 節目重溫 ⬇️
https://www.facebook.com/364442753629619/posts/4423985174342003/?vh=e&extid=0&d=n
1010
Hennessy
Eddie Nara CSE
#1O1O #Hennessy #HennessyXO #Cognac #winepairing #enlightenment #host #mc #hkmc #emcee #hkemcee #emceehk #hongkongmc #hongkongemcee #eddienara #maggiechang #軒尼詩 #軒尼詩XO #干邑 #時尚品味 #主持 #司儀 #三語司儀 #瑪姬
[Paris desserts / 巴黎甜點] Guy Savoy 三星餐廳甜點體驗 / 3 Michelin-starred desserts at Guy Savoy restaurant (for English, please click "see more")
本週連續幾天參加了一些餐會，其中最幸運的是去 Supu Ramen avec Guy Savoy 時，竟然在試吃完拉麵後被招待去品嚐了 Guy Savoy 三星餐廳的甜點。
拉麵與壽司在巴黎很流行不是新聞，但在巴黎有三星餐廳、紐約有二星餐廳，甚至訓練出 Gordon Ramsay 的傳奇主廚 Guy Savoy 竟然在自己旗下另外一家餐廳「Les Bouquinistes」結束營業後，改成賣拉麵就是新聞。不過這並不是本文的重點，週四我原本是去參加 Supu Ramen avec Guy Savoy 的工作坊，但沒想到 Guy Savoy 主廚得知我們一行人來訪，便非常親切地說要招待我們去他同一條街上的三星餐廳吃甜點。要知道 Guy Savoy 連午間套餐都要 €250（不含酒水），平常沒事是沒什麼機會可以去的，而且還是主廚本人親自邀請，用千載難逢來形容都不為過。
我們被安排在餐廳最裡面的包廂，外面就是塞納河的秋日風景。當天很難得地出了太陽，整個包廂被黃葉映染、美不勝收。Guy Savoy 主廚隨後出現，很親切地歡迎我們。本來還在想主廚毫無架子，但當他說出會先招待我們他招牌的朝鮮薊黑松露濃湯（Soupe d’artichaut à la truffe noire）搭配塗了黑松露奶油的酥皮蘑菇布里歐許麵包（brioche feuilletée aux champignons et beurre de truffe）、然後會讓我們品嚐各種餐後甜點（搭配酒）的時候，在場所有人都為他的慷慨和自己的幸運感到驚奇、甚至有些說不出話。
在湯與布里歐許麵包之後，依照一般上菜順序上來了前甜點（pré-dessert）與兩輪的甜點（請直接點圖依序欣賞），每一樣都以完美的平衡擄獲了大家的心。正當我們以為幸福已經到達頂峰的時候，侍者竟然來提醒我們還沒結束，後面還有「一整車」的雪酪、冰淇淋、米布丁、花式小點（mignardise）等可自由選擇、與咖啡或茶搭配。在我們驚嘆連連、最後也實在吃不下的過程中，Guy Savoy 主廚與他的助理多次過來關心狀況、並與我們親切閒聊。那天因為當場太震撼、甜點也上得很快，有些沒有品嚐到、有些來不及記下，照片中的甜點元素組成，都得感謝主廚的助理 Carine Polito 女士的協助，不然我也無法精確地傳達這些作品的細緻之處。其實這是整個體驗中最讓我印象之處，餐廳與甜點作品本身的風格真切地反映了主廚的個性，能夠讓人感受到深厚功力、沈穩但毫不做作。雖然是三星餐廳，但卻沒有任何拘謹的距離感，可以感受到主廚本人希望藉著美食讓更多人感到幸福的信念。
當天餐會結束之後走出 Guy Savoy 大門，持續陰雨的巴黎因為短暫放晴，竟然在塞納河岸出現彩虹，真的是從頭到尾都很完美的一天呢！
包含當天拉麵餐廳體驗的更多影音請見👉👉🏻👉https://tinyurl.com/tcjf76u
*****
Got invited for several tasting events this week, and the most memorable one is for sure the unexpected visit to restaurant Guy Savoy. Initially we were participating a workshop at Supu Ramen avec Guy Savoy, a new ramen restaurant of the brand transformed from “Les Bouqunistes”, but the chef Guy Savoy was so kind that he would like to say hi in person and let us taste the desserts at his Michelin 3-starred restaurant.
All of us actually got really thrilled as visiting a Michelin 3-starred restaurant is not a casual thing and being salué and invited by the legendary chef is a one-of-a-kind experience for sure.
We sat in a room situating with a gorgeous view at the bottom of the restaurant and received a very warm welcome by the staff and the chef. As we already got surprised by the chef’s friendliness, what he said later on further stunned us. We were told that we would be served with the restaurant's signature entrée, the artichoke soup with black truffle that comes with a layered mushroom brioche with truffle butter, followed by a series of desserts and wine pairings. I believe all of us got speechless by the generosity of the chef and our good luck for a moment.
After the amazing soup and brioche (the best I’ve ever tasted!), came the pré-dessert and two-rounds of plated dessert (check the photos for details). Everything was made of a perfect balance among different textures and tastes. As we thought we’ve reached the peak of happiness and that was probably the end of this whole incredible experience, the waiter informed us that it wasn’t finishing yet as a dessert trolley would come after this and we could choose what we’d like to taste among the rice puddings, sorbets, ice-creams, and mignardises that go with our coffee or tea. We were wowed so many times during that 1 and half hours that it was very difficult to note down what exactly have we tasted. Mme. Carine Polito helped me to distinguish the components of each dessert so that I could share this post with you all.
Everything that we’ve tasted that day was exceptionally good but the most remarkable thing to me is probably the friendliness of the chef. His warm hospitality and charm are well-reflected in the dishes served. Those desserts are undoubtedly made with a brilliant talent, top quality and skills, but they’re never pretentious and distant, just as himself. Taste them and you’ll realise without any difficulty the chef’s philosophy to make people happy with great food.
There was sun shining on the Seine river with a rainbow in the sky when we went out of the restaurant. It was for sure one of most wonderful days I’ve had recently.
More photos and videos on this experience (including the ramen workshop), check my Instagram featured stories “Guy Savoy” 👉👉🏻👉https://tinyurl.com/tcjf76u
#yingspastryguide #guysavoy #paris
Caviar workshop
Extending my deepest Gratitude to @poseidonreserve for the exclusive princess invitation for such exquisite and refine Caviar tasting session.
Meanwhile where I have my sentimental value moment with my new found treasure Beluga Siberian caviar back here @sofitelkualalumpurdamansara
To those who have a classy natural collagen and antioxidants luxury taste buds , you may check out @poseidonreserve and @sofitelkualalumpurdamansara for some orgasmic caviar, oyster, cheese , wine and champagne located back here.
Always do the things you fear the most. Courage is an acquired taste, like caviar.
Erica Jong
Photo credits @laura_patricia_c
#sunshine
#luxury
#lifestyle
#celebrity
#kol
#blessedbeyondmeasure
First Night:
Bier Central
Second Day:
Graanmarkt 13
https://graanmarkt13.com/restaurant
Hotel Amigo
https://www.roccofortehotels.com/hotels-and-resorts/hotel-amigo/
Atomium
Third Day:
Leonidas - Tasting and workshop with Master Chocolatier Souad El Maslouhi
Natan Couture Tour
Walloon triathlon
Dinant region
Wine Tasting @ Château de Bioul
Dinner @ Plage d'Amée, Jambes
Other Places To Find Me:
BLOG : http://www.essentiallime.com
INSTAGRAM : http://instagram.com/elizabethyeung
FACEBOOK : http://facebook.com/eli.yty
DISCLAIMER: This is FAM tour with Air Belgium.
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