High Life

HIGH LIFE 57 享 用糕点甜点配搭咖啡或茗茶， 是法国日常生活的的一部分。 在法国，任何城市的主要区域总会有 一家品质上乘的茶室或糕点店。 对于真正喜欢美食的人而言，享 受甜食无疑是令人愉快且难以抗拒的 美事。法国人更将此体验升华：他们 将以「parfum」（字面意思即香薰） 一词形容甜食的香气，如香草、巧克 力、覆盆子及其他引诱味蕾嗅觉的香 味。 艾尔梅被美国《时尚》杂志誉为 「糕点界的毕加索」，是当今高级糕点 业界中的翘楚。他在法国乃至全球各 地不断创造出新味道、体验和乐趣。 艾尔梅最近刚在新濠天地旗下最 新豪华酒店摩珀斯内，开设了他在澳 E njoying pastries and desserts with a cup of coffee or tea is a part of everyday life in France. Go to any French city and you will find a “salon du thé” or “pâtisserie” of quality in just about every neighborhood. For anyone who takes the joy of eating seriously, appreciating sweets is indeed a delightful and sensuous affair, buttheFrenchtake ittothenext level. They use the word “parfum”, which literally means perfume, to describe a flavor, whether it is vanilla, chocolate, raspberry or anything that offers pleasure to the senses. One of the most famous personalities of haute patisserie, described by American Vogue as the “Picasso of Pastry”, Pierre Hermé has 门的第一家分店。艾尔梅拨冗与《品》 进行访谈，分享他制作自家风格蛋白 杏仁餅的故事，以及为摩珀斯特制蛋 白杏仁餅的花絮。 他解释说：「在我们跟前的是以 摩珀斯命名的蛋白杏仁餅，香味混合 罗勒叶、青柠和橘子，特别为酒店而 创作。其独特之处，在于使用丰富的 馅料。」 「蛋白杏仁餅的味道来自馅料。 回想多年前我刚开始制作蛋白杏仁餅 时，使用馅料只是为了将蛋白杏仁餅 粘在一起，但我逐渐发现，要让蛋白 杏仁餅滋味十足，必须大量使用馅 料。从那时起，我开始尝试创作新口 味，这不仅是为了制作蛋白杏仁餅， 亦是为了蛋糕及其他糕点。」 invented his own universe of tastes, sensations and pleasures not just in France, but around the world. Having recently opened his lounge inside City of Dreams’ new luxury hotel Morpheus, Hermé sits down with High Life and begins the conversation by sharing how he creates macaroons of his own style, including a special, tailor-made “parfum” for Morpheus. “You have in front of you a macaroon that is made for the hotel, named ‘Morpheus.’ In addition to the compositionofthearomathatiscreated forthehotel,whichis amelangeofbasil, lime and mandarin, the particularity of our macaroons is the abundance of the filling,” he explains.