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每个女人心中都有两个巴黎梦，一个在香榭丽舍大街，另一个就在琳琅满目的甜点橱窗前。五彩斑斓的甜点配上法式时尚与浪漫，仿佛置身于埃菲尔铁塔的塔尖儿，随时可以旋转起舞。在法国，每个街区都会有那么一两家充满暖烘烘香气Pâtissier (面包坊)。明亮温暖的光，橱窗里色泽艳丽，形状娇小的各式甜点被摆放的一丝不苟，连甜点表面的糖霜也撒的毫不差池一丝，还未品尝就会有无尽的甜蜜联想。而那些带给少女们甜蜜幻想的大厨，就成为了神奇的魔法师。在法国甚至还拥有一个甜品届的大赛——“甜点世界杯”（World Pastry Cup)。许多热衷于甜品的厨师都在这里大放异彩，其中弗兰克·米歇尔先生就曽摘得这个比赛的桂冠，获得甜品大师的称号。
France is known for its delectable foods, and dessert is no exception. The word “dessert” comes from the French word “desservir”, which means “to clear the table.” The word was first used during the 17th century to describe the offering of sweets (usually fruit or cheese) after the main course. Over time, the custom of eating dessert became more popular. The French developed a multitude of delightful pastries, cakes and confections that are still celebrated today. World Pastry Cup "Coupe du Monde de la Pâtisserie" was created in France and it is most honorable stage for all master chefs to demonstrate their Savoir-faire. On October 2016, Groupe FLO Asia has appointed Mr. Franck Michel (Champion in 2006) as its Pastry Consultant.
空气中的甜蜜奶香
Sweet Flavour in The Air
传统的法式甜点就仿佛是甜点界的柏拉图，在它之后的甜点文化只是对其进行补充和诠释。在这个快速消费的时代，他们无视大众，依旧放慢脚步，对甜点从选材到加工制作的每一步都有着近乎完美的苛刻要求。说起法式甜点，马卡龙无疑是最具有法国式浪漫色彩的甜点，其名字“少女的酥胸”就已经让人产生无限遐想。
Cooking in France is almost an art form. The French believe that a meal should be savored rather than simply eaten and this is in fact one distinct difference between French and other cuisines. When it comes to French dessert, Macaron definitely becomes must-eat one.
甜点界的传奇舒芙蕾，更是让人浮想联翩。舒芙蕾又称蛋奶酥、梳乎厘，是于中世纪诞生的法国著名甜点。法文的“Souffle”就是吹气的意思。它的神奇之处就在于需要扑捉到鲜奶和蛋白，隔水烘烤到蛋白膨胀那瞬间。有美食家评论道，舒芙蕾就像两只蝴蝶在夏天的晨风中翩翩起舞。而即将于国贸开业的福楼毕斯罗，舒芙蕾正是甜品中的灵魂亮点。
Soufflé is a baked egg-based dish which originated in early eighteenth century France. It is made with egg yolks and beaten egg whites combined with various other ingredients and served as a savory main dish or sweetened as a dessert. The word soufflé is the past participle of the French verb souffler which means "to breathe" or "to puff". Even today, soufflés are served by very few restaurants and are the almost-mythical goal of professional and amateur cooks.This April, Groupe FLO will launch a brand new concept focusing on Nostalgic French Cuisine and Soufflé will be one of the highlight in the menu.
“我不节食，但我不会胖”
French Women Don't Get Fat
法国有一本广为流传的书——《法国女人不会发胖》，那句“我不节食，但我不会发胖”更是生动地描绘了法国女人对生活的精致追求。法国女人一句话，羡煞多少女人。在我们的印象中，法国女生总是对美食情有独钟，同时还有优雅曲线、匀称身形，到底是怎么做到的呢？她们既要吃饱，也要吃得精巧；世界上有一种叫做“巴黎瘦身法”的减肥概念，其实核心就是“Chic”，把生活态度回归到法语中的“别致”。举个例子，法国女生宁愿吃一片上好的手工黑巧克力，也不要一包廉价的花生夹心巧克力，后者过于粗糙，而且热量很高。对于女生远远看着流口水但是不敢动的甜品，她们并非来着不拒，而是会选择品质最好的。她们也不吃那些经过人工方法剥夺自然风味的东西，像是脱脂牛奶、无糖食品等等，永远记住一点：食物本身是无罪的，重点在于你怎么选择。
There is one famous book, namely French Women Don't Get Fat. It says that they do eat bread and pastry, drink wine, and regularly enjoy three-course meals. French Women encourages just the opposite. Eat. Eat well. Eat slowly. . . They has a charming, sensible, and powerfully life-affirming view of health and eating. The key? Not guilt or deprivation but learning to get the most from the things you most enjoy. Je deprime donc je chocolate. "When I'm down, I eat chocolate." French women think about good things to eat; others typically worry about bad things to eat.
法国最佳工艺师奖与甜点世界杯冠军的双重碰撞
M.O.F & Coupe du monde de la Pâtissier
在甜品当道的法国，甜品大赛自然也是一道亮丽的风景。而福楼的甜品大厨弗兰克·米歇尔先生就是集M.O.F.与Coupe du monde de la Pâtissier于一身的传奇厨师。
Pastry-making is a European tradition that dates back to an era of short crust with a flaky dough. Since then desserts have won everyone's heart and developed the love for sweet. It's the spirit behind spontaneity that interests us, the freedom to break from routine and do something unanticipated just like these beautiful looking delicacies which looks at par than one could ever imagine a dessert to be.
“M.O.F.”的全称是“Meilleur Ouvrier de France”，意思是“法国最佳手艺人”。此奖每四年颁发给包括花艺、木匠、珠宝工艺等250多个领域最顶尖人才，其中“M.O.F.”甜点师的荣誉更是媲美米其林大厨。所有被选中的M.O.F.艺人就成为本领域带领法国走向世界顶尖水准的领头羊，只有M.O.F大师才有资格穿着代表法国荣誉、领口为法国国旗颜色的制服，并且由法国总统亲自授予。而Coupe du Monde de la Patisserie，英文名为World Pastry Cup的“甜点世界杯”，是甜点界的权威赛事。甜点世界杯起源于1989年1月21日，发起人是M.O.F加布里埃尔Gabriel Paillasson。他看到“大厨中的大厨”Paul Bocuse如此成功地组织了在当时已经声名远播的世界厨师大赛（Bocuse d'Or），禁不住也想在甜点上做做文章，专设一项同样高、精、尖水准的比赛，令它成为“西点界的方程式赛车”。
Meilleur Ouvrier de France is a competition takes place every three or four years for more than 250 professions in France including florists, carpenters, butchers, jewelry makers, and of course pastry Chefs. The elected M.O.F. become ambassadors in their fields and take on the duty to share their knowledge and train new craftsmen to become the M.O.F.’s of the future. And The World Pastry Cup (French: Coupe du Monde de la Pâtisserie) is an international pastry contest taking place every two years in Lyon, France. It was founded on Jannuary 21st 1989 by Gabriel Paillasson. After Paul Bocuse sucessfully actively promotesBocuse d' Or, Gabriel Paillasson felt he should do something to dessert also, so he launched World Pastry Cup for dessert -this Frech speciality. At FLO, Chef Franck Michel is one honored Chef for M.O.F. and World Pastry Champion as well as the 'sweetest' artist.
弗兰克·米歇尔来自法国东部洛林地区，从Mr. Saufroy学院开启了他漫长辉煌的职业生涯。在接受了传统法式甜点制作的训练后，他成为了卢森堡奥布韦斯瑞莱斯甜品国际（Oberweis Relais Dessert International）的首席甜点大厨，并在此工作了8年，进一步打磨自己。并于2004年以最高评分获得甜点界的至高荣誉“M.O.F.”大奖。不久，他再一次展露超群的技艺，夺魁2006年甜点世界杯（Coupe du monde de la Pâtissier），获得甜点大师（Master pastry Chef,）的称号。名声大起后弗兰克走遍法国和世界研习甜点的奥秘，并出版了他第一本甜点著作。
Franck Michel originally hails from the Lorraine region of eastern France and began his long and illustrious career in pastry at Mr. Saffory, a highly respected institution. After receiving his training in classical French pastry, he became the Head Pastry Chef at Oberweis Relais Dessert International in Luxembourg and served in that role for nearly 8 years. Later in his career as an instructor and trainer at DGF in 2004, he competed in the “Meilleur Ouvrier de France Pâtissier”, a prestigious pastry competition, and was awarded the top score and championship honours of the Meillieur Ouvrier de France.Soon after he once more distinguished himself as a master pastry Chef, winning the Coupe du monde de la Pâtissier in 2006. His skills as a pastry Chef and instructor have taken him around France and indeed all over the world – culminating in his first published book on pastry.
弗兰克·米歇尔先生于2016年正式成为北京福楼法餐的御用甜品大厨。今年，他将于三月23日至25日再次造访福楼，为大家呈现更为惊叹的法式甜品。与福楼一起享受酥皮清脆的破碎声与唇齿间无限香醇吧~
Franck Michel was appointed as dessert consultant by Group FLO Asia in 2016. This year, he will bring surprises to Maison FLO again from 23rd to 25th March. Come and enjoy French specialty with Maison FLO!