TK6 JOY OF PASTRY Mar2013.pdf

“ When you bring strawberries into a pastry
kitchen, the opportunities are endless!”
当你把草莓带入糕点厨房,创意是无限的!”
These liaisons all appear in Chef
Günther’s pastries. A playfully extravagant
macaron shish kebab is held together with
strawberry and passion fruit sherbet and
topped with grated Greek yogurt. His classic
strawberry tart has a whisper of Cointreau in
the soft crème patisserie filling. Each flavor
is carefully selected to play perfect counterpoint
to the strawberries.
“Fashion comes and goes, but comfort
food lasts,” says Günther. “Quality is the
most important thing.”
Quality – and to get there, something that
might best be described as heart. “You must
have passion and be in the right mind set.
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| TASTING KITCHEN | march 2013
Strawberry Romanoff pastry 士多啤梨罗曼诺夫
How can you design something beautiful,
without being in a good mood?”
A kitchen scented by strawberries is a
heavenly place to work, and eating strawberry
pastries, explains Günther, is good for
the soul: “I don’t feel guilty if I eat a piece
of cake with cream. I don’t believe in low
fat and low sugar. I eat the whole deal, or
I won’t eat it. Nowadays people have more
than they ever did, and yet they are unhappy.
They don’t make time to enjoy their lives. To
sit down with a cake to take afternoon tea
makes you happy. And when you are happy,
you have the capacity to be kind to other
people.”
(Cointreau)。每种口味都经过精心挑选,
与草莓演绎出最精准的协奏曲。
「流行会过时,只有真正的美食才能永
续 。」 Günther 说道,「最重要的是质量。」
谈到质量,就不得不从心态谈起。「你
必须充满热情,心态要正确。如果情绪不佳,
怎么可能创造出如此美丽的食物呢?」
Günther 说,在充满草莓香的厨房工作
有如置身天堂,吃草莓甜点更是有益身心。
「我吃奶油蛋糕完全不会有罪恶感。我不相
信低糖低脂。现代人什么都有,生活远比
以往富足,却更不快乐,不懂得花时间享
受生活。坐下来吃块蛋糕、喝个下午茶能
让你心情愉悦。你自己快乐了,才有能力
让别人快乐。」
tasting tasting notes
notes
Classic French strawberry
frangipane tart with Cointreau
crème pâtissière and pistachios
经典法式草莓杏仁奶油挞
佐以君度橙酒奶油与开心果仁
march 2013 | TASTING KITCHEN | 59