March is a romantic season—not only is it White Day, but spring blooms are in full swing everywhere, filling the air with joy and happiness. Hotel operators have specially invited a chef who has won France’s M.O.F. (Meilleur Ouvrier de France) Pastry Best Craftsmanship Award to showcase his skills in Taiwan, designing four white-themed desserts so that the public can enjoy a richly French elegant ambiance without leaving the country.
Pistachio Financier. (Photo provided by The Regent Taipei)
Pastry master Chef Christian Faure currently serves as the Managing Director of Le Cordon Bleu Worldwide. In addition to having been awarded France’s national M.O.F. Best Craftsmanship honor, he was also honored by the American Culinary Institute as the "world’s best pastry chef"—a highly prestigious achievement. Chef Faure is not only widely praised for his creativity, but his culinary philosophy of "creating extraordinary works from seemingly simple ingredients" taken to the extreme is also a key to his success and admiration.
Chef Christian Faure. (Photo provided by The Regent Taipei)
This time, Chef Faure has designed four “white” desserts for The Regent Taipei. Although white may seem simple and unremarkable on the surface, when cut and tasted, the ordinary instantly transforms into a rich tapestry of layered textures—both moving and surprising. The four desserts are: Pistachio Financier, Ivory White, Fruit Jelly, and Provence Honey Nougat. These are offered as part of the M.O.F. Afternoon Tea Set at Le Thé, the tea house on the sixth floor of The Regent Taipei, with each set (dessert + drink) priced at NT$880. The MOF dessert special zone will also be featured during lunch and dinner at the Cloud Chamber Western Restaurant.
The Regent Taipei (PALAIS de CHINE HOTEL): http://www.palaisdechinehotel.com/zh-tw/
For more interesting “artistic” news, please visit: http://www.8news.com.tw/
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