Jean-Paul Hévin 是一位製作法國頂級巧克力品牌的廚師, 每一次一想到這品牌與廚師名, 心裡都會冒出 “我要到達約翰保祿的巧克力天堂了!”
(呵呵 好吧…我有一點好笑 哈哈哈)
Jean-Paul Hévin is a French manufacturer of high-end chocolate. Every time I think of his name and the brand, “I am going to Jean-Paul’s chocolate heaven!” will always literally pop into my mind as if pronounce his surname in English would be heaven, however in French we don’t pronounce the “H”.
(sorry…for being silly….hehe)
第一次吃到Jean-Paul Hévin的巧克力是2011暑假它在台北第一間店–晶華酒店開幕時, 送了一盒巧克力給當時我在的實習單位的老闆, 老闆就放在茶水間讓大家品嘗.
記得那時候吃的感覺, 就是巧克力很rich, rich這字要怎形容, 我好難說, 但就是巧克力可以讓人有滿足的飽足感
It was 2011 summer afternoon interning at my #1 dream job workplace, a box of chocolate was in the pantry after our manager brought back to share with us from the 1st JPH store open in Taipei- Regent Hotel.
I can still recalled the chocolate was rich, rich and rich, it’s a bit beyond word, not bitter, but a kind of richness that gives your tummy a smile.
去年經過101的時候, 它還在裝修, 上班之後變得很懶, 久久才會晃到101到Page One 尋找英文新書, 難得一個星期天, 全家人一起逛街, 就一起享用一個relaxing 星期天午後下午茶.
The cafe was still under renovation when i passed by last year, and of course i am a bit lazy now to walk all the way to Taipei 101 to PageOne for new English novels.
Well…its a chilly Sunday afternoon, after a pre-Mother’s Day celebration, we thought it’ll be nice to have a mother-daughter-son lovely afternoon tea.
Can you guess which cup is mine?
I always go vintage classic style. Le Figaro top this cup the best chocolate in Paris and there go my taste buds.
點了一盤覆盆莓子糕點 Framboise IN/ Raspberry delights
一杯巧克力大概都200~300NTD, 我覺得是可以接受的價位, 沒有我想像中的貴.
A cup of chocolate is around 200~300NTD (6.5~10USD), a reasonable and affordable enjoy, on top of that..I am sure this cup of chocolate would cost more in Paris.
這大概是下午5點多享用的晚下午茶, 到了晚上我們都還因為這濃郁的巧克力吃不覺得肚子餓, 可見這巧克力除了帶給味蕾十足的巧克力味, 濃郁的口感飽足了一頓餐.
We had our late afternoon tea at 5pm, and were still full till late night, the richness of the chocolate left us a great evening not wanting us to insert any more goods to spoil the highlight of the day.
除了分享美味餐點, 也要告訴大家Jean-Paul Hévin 的巧克力故事.
Jean-Paul Hévin 從13歲開始會做簡單的pie, 但是他當時的目標是要去當一位電機工程師, 陰錯陽差, 錯過了截止日期, 他就想 “好吧, 我去申請糕點學校好了”, 就這樣走向了巧克力糕點路, 讓我們現在可以在這兒欣賞與吃到這麼好吃的巧克力!
While delighting yourself in epicurean chocolate, let me share Jean-Paul Hévin chocolate story.
Jean-Paul Hévin started to make pastry and do simple pie when he was 13, his goal was to be an electric engineer during the time being, however he missed the deadline of application and went on to apply for pastry school, and this is the well-known high end chocolate chef we know today.
我們還正在爬的階段, 千萬不要說要放棄, 你現在做的任何一件事, 都不會是白做的, 當你有一天回想的時候, 會發現你做的每一件事情都是因之前做的某一件事而串起現在的故事 😉
To: Friends that are in their life time making decisions and a bit struggling
We are in a stage of climbing up a mountain, don’t ever give up of what you want to do, there is no such a thing called regret cos when day when you look back, its all the dot that connects all the line to where you’ll be that day.
Cheers to chocolate!
Taipei 101 Shopping Mall 4F
No.7, Sec.5, Xin Yi Rd. Taipei, Taiwan, 110