News | CHIO SHIN

English Translation "Can Japanese-crafted French pastry truly win over the French?"

Moving from Japan to Paris,
the shift isn't just in the language—
it’s in the culture and the palate.

The Secret Difference Might Just Lie in the Brown Butter Stage

One of the true keys to a financier’s irresistible nutty aroma is brown butter (beurre noisette).

But how do you handle those browned milk solids settling at the bottom of your pan?

When Baking Madeleines, Have You Ever Struggled with Getting That Perfect "Belly"?

Ever wondered why the result turns out completely different even when using similar recipes?

If he could only recommend one, which bread would a French chef choose? The answer is right in this video!

Beyond revealing the chef’s personal favorite,
we also hosted a Q&A challenge to help you quickly get to know Chef Olivier Prieto of @le_beret_bleu.

What Makes a $6,000 Bag of Flour So Special?

Would anyone actually pay NT$6,000 for a single bag of flour?

For Chef Olivier Prieto of @le_beret_bleu, the answer is an absolute yes.

Because what catches his attention was never the price tag—it’s the flavor.