High Life

78 品 澳 门文华东方酒店的大堂酒廊因 其时尚的氛围、超凡的服务和 美味的餐单而闻名，散发着独有的魅 力。饼房行政总厨鲍思培（Sebastien Bernis）设计的蛋糕和糕点格外诱 人，您大可在这里度过惬意非凡的午 后时光。 鲍思培师傅精于平衡口味、质地 及外观，每个蛋糕的每一个步骤都由 他来把关。 T he Lobby Lounge of the Mandarin Oriental, Macau has a charm of its own and is well known around town for its chic ambience, superb service and scrumptious menu offerings. A delightful venue to spend a unique afternoon, it offers exceptional cakes and pastries designed by Executive Pastry Chef, Sebastien Bernis. Overseeing every step of the production process of each cake, Chef Bernis is a master of balancing flavors, texture and presentation. “The first impression always counts, therefore, you want a cake that looks stunning and tastes amazing rather than a cake that 他说：“第一印象总是很重要， 因此蛋糕既要颜值诱人，又要口味出 众，而不可以只顾卖相，但口味却不 符合预期。我喜欢和大自然相近的颜 色，我的风格是制作优雅而有趣的蛋 糕。” 鲍思培师傅的烹饪生涯是在一个 典型的常规厨房中起步，后又将注意 力转移到糕点制作上。他在培训期间 发现了自己的激情所在。 looks wonderful but doesn’t meet taste expectations,” he says. “I do like colors which resemble nature and my style is to make cakes that are elegant yet fun.” Having started his culinary journey in a typical hot kitchen before diverting his focus towards pastry making, Chef Bernis found his passion while in training. “One day my immediate chef asked me to assist the pastry chef as there was a lack of manpower due to his Commis being away on sick leave. After assisting him that day, I found that my passion grew stronger towards pastry and I knew that this was what I wanted to do,” he recalls.