Torne-se um Treinador de Fitness Pessoal Certificado NESTA para que você possa desfrutar ajudando as pessoas a melhorar sua saúde e felicidade, enquanto ganham uma ótima renda vivendo o estilo de vida de fitness NESTA fornece a educação eo suporte que você precisa para ajudá-lo a obter sua certificação. Queremos que você tenha sucesso e tenha a oportunidade de transformar sua paixão em uma carreira divertida e altamente gratificante. Com a compra do nosso pacote de treinamento on-line NESTA-PFT você recebe receita: perguntas credenciadas pela NCCA NESTA-PFT 125, exame múltiplo de 2 horas, exame supervisionado Acesso on-line ao manual digital PDF NESTA-PFT 14 capítulo Acesso online a mais de 10 horas de Vídeos de treinamento on-line com perguntas de revisão interativas Acesso ilimitado ao exame de prática on-line NESTA-PFT para que você possa se sentir confiante tomando seu exame oficial supervisionado. Estude de qualquer dispositivo. Todos os treinamentos on-line NESTA-PFT são compatíveis com iPad, iPhone, Android, PC e MAC 247 para todos os materiais de treinamento, mesmo depois de você se tornar um NESTA-PFT graduado 30, 60 e 90 dias de planejamento do plano de estudo. Estudar ao seu próprio ritmo E quando você estiver pronto para fazer o exame, you8217ll receberá 90 dias para agendar e receber o exame Provisório NESTA-PFT. Receba acesso às nossas sessões bimensuais de web de Q amp A com os principais executivos da NESTA, treinadores de carreira e empregados do clube de fitness. Passando com êxito o exame de certificação NESTA-PFT de 4 anos credenciado, you8217ll recebeu uma cópia digital e enviou um certificado de parede impressa 821510 com nosso selo oficial e título do 8220Certified Personal Fitness Trainer8221 You8217ll receber descontos em nossos cursos de CEU para ajudá-lo a aprimorar seu conhecimento , Mantenha-se atualizado com sua certificação e aumente sua comercialização. O melhor de tudo, you8217ll recebe mais de 40 horas de todo o pacote de treinamento on-line NESTA-PFT e suporte apenas 477 Dê o próximo passo e comece em sua carreira no momento. No último episódio, colhemos vagens de 3 origens diferentes, abrimos e começamos a fermentação em 26 de maio. Durante a fermentação, medimos três parâmetros para monitorar o processo de fermentação: a temperatura no meio da caixa, o que dá uma indicação de atividade microbiana no pH da polpa, o que indica a produção de ácidos, principalmente ácido acético, o açúcar Conteúdo da polpa (através do índice Brix), que é outro indicador da atividade microbiana. Neste segundo episódio, apresentaremos os resultados da fermentação, bem como algumas interpretações. A fermentação: o que aconteceu. Letrsquos faz uma recapitulação rápida Nosso objetivo é estudar a relação entre gosto e terroir através da análise da composição mineral do chocolate e do solo. Todos os tratamentos pós-colheita foram realizados da mesma maneira para as três origens. Isso garante que o tratamento pós-colheita não será responsável por nenhuma das diferenças nos perfis de sabor entre as diferentes amostras. No nosso caso, a fermentação foi um passo particularmente importante, e foi o mais incerto e mais difícil de controlar. Felizmente, durante o nosso experimento, a fermentação global tem sido muito similar para os 3 lotes. Isso é importante porque a fermentação é um passo chave na síntese de compostos de sabor. Para os três lotes, a temperatura atingiu seu máximo após 120 h (5 dias). Isso corresponde a 43degC para origem 1, 43,5degC para origem 2 e 44degC para origem 3. A temperatura começou a diminuir após 144h (6 dias). Primeiro estágio de fermentação: fermentação etanólica De 0 a 48h, o gráfico de temperatura representa um primeiro sigmoide correspondente à fermentação etanólica (Figura 1, a). Figura 1.a Mudanças de temperatura À medida que as leveduras estão em desenvolvimento, elas consomem açúcar. Como tal, esse período também corresponde a uma queda no teor de açúcar da polpa (Figura 1, b). Figura 1.b. Índice Brix (b) dos 3 lotes. A seta vermelha indica o momento em que a fermentação acética começou. Segunda fermentação: fermentação do ácido acético Após 48h, inicia-se a fermentação acética que corresponde a um novo sigmoide na curva de temperatura (Figura 1 a - acima). Entre as 48h e as 96h, a atividade bacteriana está em seu ponto mais alto e o teor de açúcar cai entre -58 (origem 2) e -76 (origem 3) (Figura 1, b). Esta queda no teor de açúcar corresponde a uma produção de ácido acético e, portanto, a uma diminuição do pH na polpa (Figura 1, c). Figura 1.c. Cópia de pH dos 3 lotes. A seta vermelha indica o momento em que a fermentação acética começou. É também durante este período que o pardo enzimático muda a cor dos feijões e da polpa (Figura 2) Figura 2. Evolução da cor dos feijões do lote 2, após 24h (a), 72 h (b) e 144h de cópia Fim da fermentação Entre 96h e 144h, a temperatura e o teor de açúcares permanecem quase constantes para as três origens, e a atividade bacteriana diminui. No mesmo período, o pH parece aumentar. À medida que as bactérias estão ficando sem açúcar, proliferam menos e produzem menos ácido acético. Além disso, o ácido acético é altamente volátil, difunde-se através dos grãos e através do ar fora da caixa. Se a produção de ácido acético for menor que a difusão, a acidez na polpa diminui e o pH aumenta. O fim da fermentação é caracterizado por uma queda de temperatura de 3degC (origem 1) a 5degC (origem 2) entre 120h e 144h, uma quantidade residual de açúcar em torno de 1,5 (origem 1) a 5 (origem 2) e uma PH final de 6 para todos os lotes. Por enquanto, os grãos estão secando durante cerca de uma semana, para secar até um nível de umidade de 7 (Figura 3). Figura 3. Grãos de secagem atualizados em 15 de maio de 2017 IMPORTADOR EXCLUSIVO amplificador DISTRIBUIDOR CARTEL amp Co para pesquisa por atacado, entre em contato com thechiefcartelandco. au ou visite cartelandco. au Fourth Village 5a Vista Street, Mosman (área de Sydney) NSW 2088 Organika 2205 Weyba Road, Noosaville QLD 4566 Wholefoods House 109 Queen Street, Woollahra (área de Sydney) NSW 2025 DOC 295 Drummond Street, Carlton (Melbourne) VIC 3053 Manteiga de pau Manteiga 2358 Riding Road, Bulimba, QLD Hawthorne Garagem 285 Hawthorne Rd, Hawthorne QLD 4171 Belmondos 59 Rene St. Noosaville QLD 4566 The Edge Food Store 1138 Collins Avenue, Edge Hill, Cairns, QLD Sweet 59 Rene St. Noosaville QLD 4566 The Edge Food Store 1138 Collins Avenue, Edge Hill, Cairns, QLD 3 Monkeys Fine Foods 17a High Street, Willunga 5172 Sul Austrália Dr Earth Health Foods 287 ndash 289 King St, Newtown, NSW 2042 The Leaf Store 111 Ormond St, Elwood VIC 3184 The Boatshed Market 40 Jarrad Street, Cottosloe WA 6011 Smoults Continental Deli 186 Whatley Cresce Nt, Maylands, WA 6051 Lize Bath Shop 12, Nível 4, 227 Elizabeth Street, Sydney NSW 2000 Steven Ter Horst Chocolatier 221D Unley Road, Adelaide SA 5061 Love Byron Bay Chocolate Lawson St entrada, Byron Bay NSW 2481 Spring Street Grocer 157 Spring Street Melbourne 3000 Xocolat Freyung 2, 1010 Wien, ÁUSTRIA Confiserie R. Rajsigl Maria Theresienstr. 18, 6020 Innsbruck, ÁUSTRIA Roumlsterei Kaffeebohne Marktstr. 41, 6850 Dornbirn, ÁUSTRIA IMPORTADO POR Alice VOISIN Patisserie Chocolaterie Vercruysse Doorniksewijk 115-117, 8500 Kortrijk, West Vlaanderen, BÉLGICA Hilde Devolder Chocolatier Burgstraat 43, 9000 Gent, Bélgica Carrenoir. Seja a primeira loja online belga dedicada exclusivamente ao chocolate fino PETITS POTS ET GOURMANDISES Baty de Branchon 38, 5310 Branchon, Bélgica CAFE LIEGEOIS Rue de lHarmonie 4800 Verviers LES CHAMPS FUILLOTS Route de Henri-Chapelle 12 4651 Battice EPICURIEUX Pont de Cheneux 2 4970 Stavelot ATELIER Rue de la Chausseacutee 6 4910 Theux LEMLYN Rue Georges Cleacutemenceau 19 4000 Liegravege GRAINES DrsquoEPICES Rue de Serbie 7, 4000 Liegravege LE BIROUS Montagne Sainte Walburge 319, 4000 LIEGE MOORampMOOR Jakobijnenstraat 7, 9000 GAND GRAND MAISON Quai de la Goffe 37 4000 Liegravege AUX COTEAUX BEAUFAYS Voie de lair pur 162 4052 Beaufays AUX COTEAUX VINALMONT Chausseacutee de Tirlemont 227 4520 Wanze OH BIO amplificador TERROIR Outre-cour 67 4650 Herve AUX BONBONS GOURMANDS Rue De la Station 29 4880 Aubel EPICES amp TOUT Rue des Faubourg 103 6700 Arlon COMPTOIR DE LOLIVIAT Rue de la Croix 39 5000 Namur SECRET GOURMAND Place du Chatelain 49 1050 Ixelles CAFE CAPITALE Rue de la Reagulation 26 1000 Bruxelles TASTE-TEA Rue Comte Theacuteodule DUrsel 11 6940 Durbuy PLAISIR DI VIN Rue Joseph Wauters 25 4300 Waremme Edgar Cafe 1558 Av. Mont-Royal, Montreacuteal H2J 1Z2, QC Le Fouvrac Montreacuteal, QC Talie Chocolat 15 boul. Saint-Rose, Laval QC Confiserie Bromont 679 rue Shefford Bromont, Queacutebec J2L 1C2 Les Douceurs du Marcheacute Atendimento Marcheacute Atwater, 138 avenue Atwater Montreacuteal QC H4C 2H6 Le Cartet 106 Rua McGill, Montreacuteal, QC H2Y 2E5 La Vieille Europe 3855, boulevard St-Laurent Montreacuteal, QC H2W 1X9 Quartier Dix-30 9389 boulevard Leduc, Brossard J4Y 0E7 162 rue Saint-Viateur ouest, Montreal H2T 2L3 Cafeacute Tuk Tuk 1238 1ere Avenue, Queacutebec G1L 3K9 Tamarack Loja geral 10 - 638 Broadway Avenue 4 - 471 Hazeldean Road , Kanata, Ontário Thin Blue Line Cheese 93 Roncesvalles Avenue Toronto M6R 2K6 Ontário 417 rue Saint-Pierre Montreacuteal Queacutebec Distrito Tonkin Gammel Kongevej 152A DK-1850 Frederiksberg C IMPORTADOR EXCLUSIVO amplificador DISTRIBUIDOR Delikats para consultas por atacado contato: klervi. mandongmail LrsquoIDEAL, 11 rue drsquoAubagne , 13001 MARSEILLE LA CAVE SE REBIFFE, 57 Rue Vannerie, 21000 DIJON CAFE DAURE, 1 avenida da Voie au Coq, 14760 BRETTEVILLE SUR ODON BIOrsqu OTHENTIQUE VIETNAM, 16 rue Bassano, 75016 PARIS KOSAK, 106 rue Caulaincourt, 75018 PARIS MAISON DEL GUSTO, 7-9 Rue Aureglia, 98000 MONACO (site web) LE COMPTOIR DE LA BUTTE, 12 rue de la Mer, 29260 PLOUIDER LE GARUM, Rue Gautherin, 21150 FLAVIGNY-SUR-OZERAIN LES GALERIES DE VALENCE, 17 rue Henry Chalamet, 26000 VALENCE RIVES DrsquoASIE, 3 rue Lufbaacutery, 63400 CHAMALIERES AU TEMPS GOURMET, 22 bis rue de lrsquoOurcq, 75019 PARIS 38 GOURMET, 35 rue de Torcy, 75018 PARIS TERROIRS DE GOURMETS, 10 boulevard de la Chapelle, 75018 PARIS CELLARIUM, Centro comercial das 4 Saisons, 111 route des Camoins, 13011 MARSEILLE LE PRINTEMPS, 102 Rue de Provence, 75009 PARIS TOT OU TARD, 34 rue drsquoAiguillon, 29200 BREST LrsquoESCALE ETHNIQUE, 21 rue Fautras, 29200 BREST LA PETITE CAGETTE, 3840 rue Popincourt, 75011 PARIS DrsquoICI DE LA, 21 rue Noeacute, 56000 VANNES CAUSSES, 222 rue Saint-Martin, 75003 PARIS LAFAYETTE GOURMET, 35 boulevard Haussmann, 75009 PARIS AUX VOYAGES GOURMANDS 40 rue de la Cleacute des Champs, 77700 REGIÃO MAGNY-LE-HONGRE PARIS ET SA: LA GRANDE EPICERIE DE PARIS, 38 rue de Segravevres, 75007 PARIS FINE LrsquoEPICERIE, 30 rue de Belleville, 75020 PARIS CHEZ HELENE, 89 rue Duhesme, 75018 PARIS MUM DIM SUM , 14 boulevard de Courcelles, 75017 PARIS CHOCOSELECT, 22 de Theacuteophile Gautier, 75016 PARIS CHOCOLATITUDES, 57 rue Daguerre, 75014 PARIS SUR LES QUAIS, Marcheacute Couvert Beauvau, Place drsquoAligre, 75012 PARIS COFFEA, 65 rue de la Roquette, 75011 PARIS CLINT, 174 avenue de la Roquettte, 75011 PARIS A BOIRE ET A MANGER, 61 rue Oberkampf, 75011 PARIS ROSE THE, 104 avenue Ledru Rollin, 75011 PARIS CAN TIN (E), 66 rue du Faubourg Poissonniegravere, 75010 PARIS LES ENFANTS GATES, 6 bis Rue des Recollets, 75010 PARIS EPIDERIE GENERALE MONCEY, 1 rue Moncey, 75009 PARIS PUBLICIS DRUGSTORE, 75009 PARIS PUBLICIS DRUGSTORE, 75009 PARIS, 133 avenue des Champs-Elyse Agudos, 75008 PARIS EPICERIE GENERALE, 43 rue de Verneuil, 75007 PARIS UN JOUR UNE FETE, 167 rue Saint-Jacques, 75005 PARIS 38 SAINT LOUIS, 38 rue Saint Louis en lrsquoile, 75004 PARIS TERRES DE CAFE, 32 rue des Blancs Manteaux, 75004 PARIS LrsquoEPICERIE DE BRUNO, 30 rue Tiquetonne, 75002 PARIS EPICES ROELLINGER, 51 rue Sainte-Anne 75002 PARIS BANH MI NOMADE, PARIS. Lieux et horaires de passage ici. LES GOURMANDISES DE NATACHA, 3 place de la Reacutepublique, 92110 CLICHY COTE BAC, 1 rue Albert 1er, 92600 ASNIERES-SUR-SEINE CHOCOLISM, 6 lugar de lrsquoEglise, 92260 FONTENAY-AUX-ROSES LrsquoADRESSE GOURMANDE, 12 rue Maurice Jouet, 78340 LES CLAYES-SOUS-BOIS LE FILS DU POcircVRE, 31 avenue de la Mer, 14390 CABOURG PASTILLA TEMPURA, 48 avenue Loucheur, 22000 SAINT-BRIEUC LA FABRIQUE, 20 rota de Bucirc, Les Christophes, 28260 SOREL-MOUSSEL LA VIE DE CHATEAUX, 40 Av. De la Libeacuteration, 29000 QUIMPER LrsquoEPICERIE FINE, 12 lugar Terre au Duc, 29000 QUIMPER LrsquoATELIER DES SAVEURS, 5 route du Letty, 29950 BENODET GRAIN DE VANILLE, 12 lugar da Victoire, 35260 CANCALE EPICES ROELLINGER, 12 rue Saint-Vincent, 35400 SAINT-MALO LA BALADE GOURMANDE, 26 lugar do Grand Marcheacute, 37000 TOURS DETOURS ET SAVEURS, 6 rue Copernic, 44000 NANTES DES EPICES A MA GUISE, 27 rue Saint-Michel, 44150 ANCENIS (site web) CHOCATHE SHOP, 49 rue St - Julien, 49100 ANGERS GOURMANDINE, 35 rue Billy, 61500 SEES CAFÉ MAKERS, 151 rue de Paris, 59800 LILLE LA CAVE A MANGER DE JACQUES DUMAS, 20 rue des Bouchers, 59000 LILLE CHOCOLAT amplificador COMPAGNIE, 91 rue du Conneacutetable, 60500 CHANTILLY AUX VOYAGES GOURMANDS, 40 rue de la Cleacute des Champs, 77700 MAGNY-LE-HONGRE LrsquoEMPEREUR DE HUE, 17 rue des Couteliers, 31000 TOULOUSE VIETNAM DISTRIBUTION, 8 avenue de Lyon, 31500 TOULOUSE LA FILLE DE MARGARET, 35 rue Boulbonne, 31000 TOULOUSE MONSIEUR CYCLOFOOD 6 rue des Sale Nques 31000 TOULOUSE VIN, ADOUR amplificador FANTAISIES, 10 rue des Pyreacuteneacutees, 32400 RISCLE PHO, 24 rue du Pas Saint Georges, 33000 BORDEAUX LrsquoEPICERIE-SETE, 9 rue Gambetta, 34200 SETE RHIZOME, LES RACINES DU GOUT, 116 Corniche JF Kennedy, 13007 MARSEILLE COMPTOIR MARLAU, 209 boulevard de la Libeacuteration, 13004 MARSEILLE 56 Canebiegravere, 13001 MARSEILLE 3 avenue du Prado, 13006 MARSEILLE 359 avenue du Prado, 13008 MARSEILLE Centro Grand V la Valentine, 13011 MARSEILLE Monoprix rond point de Prado, 13007 MARSEILLE 38 rue DrsquoEndoume, 13007 MARSEILLE 88 boulevard de St Loup, 13010 MARSEILLE 26 rue de la Republique, 13400 AUBAGNE 14 rue des Marseillais, 13100 AIX-EN-PROVENCE 15 avenue Feacutelix Faure, 06500 MENTON CLEMENT CHOCOLATIER, 24 rue du Dr Barbaroux, 83170 BRIGNOLES CHATEAU DE BEAUPRE, route nationale 7, 13760 SAINT-CANNAT LE PRsquoTIT TRESOR, 28 rue Lamalgue, Le Mourillon, 83000 TOULON NAM SANDWICH, 12 lugares Raspail, 69007 LYON VIOLETTE ampère BERLINGOT, 52 passagem De lrsquoArgue, 69002 LYON RACONTE-MOI LA TERRE, 14 rue du Plat, 69002 LYON EPICERIE SUR COURS, 72 cours Docteur Long, 69003 LYON GREAT AMERICAN EATS, BP 709, 97133 Gustavia, SAINT-BARTHELEMY LES PRODUCTEURS DE CARACTERE. Venda en ligne aqui. GASTRONOME amp GOURMET. Venda en ligne aqui. LILIBILLULE, vente en ligne ici. Xocoatl - Feine Schokoladen Grabenstrasse 24, Wiesbaden Cioccolato Krefeld Neue Linnerstrasse 90, 47798 Krefeld Schokoladengalerie Groszlige Hamburger Str. 35, 10115 Berlin Berliner Kaffeeroumlsterei Uhlandstr. 173174, 10719 Berlin Winterfeld Goltzstr. 23 Ecke Pallastr. 10781 Berlim Kakao-Kontor-Hamburg Langenfelder Damm 42, 20257 Hamburg Feinkost Boumlhm StammhausFil. 1641, 70173 Stuttgart Selbach Confiserie Dorotheenstr. 2, 70173 Stuttgart Stancsics Schoko-Laden Prannerstr. 5, 80333 Muumlnchen YELLOW STAR COFFEE Greifenhagener Straszlige 64, 10437 Berlim 1001 Sense Ledererstr. 10, 80331 Muumlnchen JTJ Connaisseur UG Breslauer Str. 37, 45145 Essen Oschaumltzchen Hohe Bleichen 26, 20354 Hamburgo Jungfernstieg 16-20, 20354 Hamburg Ganos Dittrichring 6, 04109 Leipzig Amplificador amargo Zart Brauchbachstr. 14, 60311 Frankfurt Chocolat Nuumlrnberg Josephsplatz 2628, 90403 Nuumlrnberg CAPHE HOUSE Ostrasse 49, 40211 Duumlsseldorf HONGKONG amp MACAU IMPORTADOR EXCLUSIVO amplificador DISTRIBUIDOR Cult De Choco por Jeffrey Lee contato: cultdechocogmail Beanery Shop G08. Torre Nan Fung, 88 Caminho Connaught, Ilha Central de Hong Kong Brew Bros Café 33 Hillier Street, Shueng Wan. Hong Kong Island Brew Note Coffee Roaster 19 Fort Street. North Point Hong Kong Island Cafeacute Corredor GF. 26A Russel Street, Causeway Bay. Ilha de Hong Kong Caffegrave HABIT362 Hutchison House. Loja G22-27, 10 Harcourt Road, Ilha Central de Hong Kong Caffegrave HABIT362 77-79 Gloucester Road, Wan Chai Ilha de Hong Kong Caffegrave HABIT362 CityPlaza. Loja 22B, 18 Taikoo Shing Road, Taikoo Shing. Ilha de Hong Kong Caffegrave HABIT362 8F. Eslite Bookstore, Hysan Place, 500 Hennessy Road, Causeway Bay Ilha de Hong Kong Coffee Cherry Room 207. Stanley Plaza, Stanley. Ilha de Hong Kong Cozy Bean LGF. Koon Nam House, 12 Shing Wong Street, Ilha Central de Hong Kong, Espresso Alchemy GF. Convoy, 169 Electric Road, Fortress Hill. Hong Kong Island Espresso Alchemy Shop 8. 4-6 Hoi Wan Street, Quarry Bay. Ilha de Hong Kong Just Coffee Ground Floor. 16 Tai Ping Shan Street, Sheung Wan. Hong Kong Island Mansons Lot Shop 4. Ground Floor, 15 Swatow Street, Wan Chai. Mercado da Ilha de Hong Kong por Jasons LGF. Nexxus Building, 41 Connaught Road Central. Hong Kong Island Market Place por Jasons Suites 101-109 amp 120, 1F Jardine House, 1 Connaught Place, Central. Hong Kong Island Market Place por Jasons GF Magnolia Mansion. 4 Tin Hua Temple Road, Tin Hau. Hong Kong Island Market Place pela Jasons Shop 8. 2F Island Crest, 8 First Street, Sai Ying Pun. Mercado da Ilha de Hong Kong por Jasons B2F. Hysan Place, 500 Hennessy Road, Causeway Bay. Mercado da Ilha de Hong Kong por Jasons 33 Cloudview Road. North Point, Hong Kong Hong Kong Island Market Place por Jasons GF amp 2F. Fortuna Court, 1 Wong Nai Chung Road, Vale feliz. Mercado da Ilha de Hong Kong por Jasons 5 Perkins Road. 1F Jardine Lookout. Hong Kong Island Market Place pela Jasons Shop No. G128. 109 Repulse Bay Road, Repulse Bay. Mercado da Ilha de Hong Kong por Jasons 104 Peak Road. O pico. Mercado da Ilha de Hong Kong por Jasons UGF Clovelly Court. 12 de maio Road, Peak. Ilha de Hong Kong Oliverrsquos The Delicatessen Shop 233. 2F, Princersquos Building, Central. Hong Kong Island Porch ndash The Coffee Merchants 1F. Harley-Davidson de Hong Kong, Eltee Building, 3 Ning Foo Street, Chai Wan. Ilha de Hong Kong Sensory Zero GF. One Island South, 2 Hueng Yip Road, Wong Chuk Hang. Ilha de Hong Kong Sensory Zero a livraria eslita. Cityplaza, 18 Taikoo Shing Road, Taikoo Shing. Ilha de Hong Kong The Fine Cup Shop D1. 19 Smithfield, Kennedy Town. Ilha de Hong Kong The Mixing Bowl GF. No. 5 Shin Hing Street, Sheung Wan. Ilha de Hong Kong, Wellcome Watford Road. O pico. Ilha de Hong Kong Wellcome 39 Chung Hom Kok Road. GF Dairy Lane, Chung Hom Kok. Ilha de Hong Kong Wellcome Shop G25. GF, Redhill Plaza, 3 Redhill Road, Tai Tam. Ilha de Hong Kong Wellcome Shop A. GF, Casa Central, nº 270-276, Estrada Queenrsquos, Ilha Central de Hong Kong Wellcome GF. 18-20 Scenic Villas, Victoria Road, Hong Kong Ilha de Hong Kong Barista HK Shop 02A. Hang Tai Industrial Building, 34 Hung To Road, Kwun Tong. Kowloon Caffeacute Essenza ndash TusPark GF 118 Wai Yip Street, Kwun Tong. Kowloon Caffegrave HABIT362 Festival Walk. Unidade UG-19, Festival Walk, 80 Tat Chee Avenue, Kowloon Tong Kowloon Caffegrave HABIT362 Loja L608. The ONE, 100 Nathan Road, Tsim Sha Tsui. Kowloon Color Brown Coffee GF. 10 Kwun Chung Street, Jordão Kowloon Craft Coffee Roaster 29, estrada Tai Kak Tsui, Kowloon. Kowloon Delight GF. 63 King Fuk Street, San Po Kong, Kowloon. Kowloon Market Place por Jasons Shop P.27 Podium, Telford Plaza, Kowloon Bay. Kowloon Market Place por Jasons No B111-B121, Basement 1, K11, 18 Hanoi Road. Tsim Sha Tsui. Kowloon N1 Coffee amp Co. Shop G. No. 34 Mody Road, Tsim Sha Tsui. Kowloon One little room LG 10. Full Wing Building, 436 Chatham Road North, Hung Hom. Kowloon Reactors Coffee Shop No.823. Metrópolis da Fortune do nível 8, Movimento Metropolis No.6, Hung Hom. Kowloon Rest Coffee Flat 4A3. GF, Wing Fat Industrial Building, 12 Wang Tai Road, Kowloon Bay. Kowloon Studio Caffeine Shop C. 284 Temple Street, Jordânia. Kowloon ThreeSixty Shop 1090. 1º Nível em Elementos, Union Square, 1 Austin Road, Kowloon Station. Kowloon C. C.Cafe GF. 114 Man Nin Street, Sai Kung. New Terrirtories Caffegrave HABIT362 Loja 1075. Nível 1, YOHO Mall I, No. 9 Yuen Long Street, Yuen Long New Terrirtories Market Place por Jasons GF. DD253, Lote 1177, Razor Hill, Clear Water Bay, Sai Kung. New Terrirtories Market Place pela Jasons Shop No. 1. GF Double Cove Place, No 8 Wu Kai Sha Road, Ma em Shan. Novo Terrirtories Market Place por Jasons S1ampR7. GF, Gold Coast Piazza, Tuen Mun. New Terrirtories Market Place by Jasons Shop 12. GF, Commerical Complex Coastal Skyline, 12 Tung Chung Waterfront Road, Tung Chung. New Terrirtories Miss Coffee Shop 18. Olhe Yuen, 6 Tsing Pak Path, Tuen Mun. New Terrirtories Village Bakery Shop 2. GF, Lucky Court, 16 Mui Wo Ferry Pier Road, Mui Wo, Lantau Island. New Terrirtories Wellcome Shop A ampère B. 1F, Sai Kung Garden, 16 Chan Man Street, Sai Kung. New Terrirtories Wellcome Shop No. G11. GF, bloco 6, desenvolvimento da North Northvery Discovery, Discovery Bay, Ilha de Lantau. Café Terrível Terrassa Nova Rua de Horta E Costa No. 5 RAEM. Mesa Comunitária de Macau Rua Formosa 29 C, RAEM. Macau Single Origin Rua de Abreu Nunes No. 19. RC, RAE de Macau. Macau Terra Coffee House Shop A. GF, Edifício Fu Yiu, 20 Rua Central, RAE de Macau. Macau Javaman Coffee Unit 5 Mercado St Georges, Oxford Street, Belfast BT1 3NQ Cocoa Red Aaron House, The Promenade, Port St Mary, Ilha de Man IMPORTADO POR Joyflor srl Via Varese, 8 I - 20098 San Giuliano Milanese (MI) contato: infojoyflor. eu EXCLUSIVO IMPORTER amp DISTRIBUIDOR Amai Japão Hiroshi Sasaki 124691252512531 124501248012512 12456 1252512506 1228812450124881252421513310772354624215 12306180-0003 2648120170371172749434101373262406621513310772354621335300101-1-24 1245012488125242151331077235461F Federico amp Mercado Companheiro Cafe 12306150-0001 2648120170371172817135895213063107023470210695-2-7 21942269892617838291 1284912356124141239112420 12306260-0801 21315338652406620013228302130620171251442151730010714-4 043-264-1200 AGITO 208452641226408124981252312474 12306106-0032 26481201703711728207213062084526412264086-10-31228820845264122640812498125231247412454124551247312488124541245712540124632F125393F IMPORTADOR EXCLUSIVO amplificador DISTRIBUIDOR Ásia Rede Fairtrade Cafeacute Slobbie, Hongdae, Seoul Fairtrade Coréia Gru, Seul Jigumaeul, Seul Cityhall B1 Jogye Temple, Seul Cafeacute Makajoeun, Gangneung Store 36.5 Nowon branch, Nowon, Seoul MONJO CAFÉ P5-11 Shafstbury Square, Cyberjaya, KL BENrsquoS INDEPENDENT GROCER BIG Sdn Bhd (916423-T) B4 -5-1 Solaris Dutamas No. 1, Jalan Dutamas 1 50480 Kuala Lumpur MAISON DEL GUSTO E picerie Fine en Ligne Chocolatl Hazenstraat 25-A, 1016 SM Amsterdam, PAÍSES BAIXOS Sterk Amsterdam De Clercqstraat 1-9, 1053 AA Amsterdam, PAÍSES BAIXOS Tape Hommelstraat 60, 6828 AL, Arnhem, PAÍSES BAIXOS Velves lsquo Tudo isso faz sentido em um boxrsquo Chocoladeverkopers Lange Hezelstraat 72 6511CL Nijmegen EXCLUSIVO IMPORTADOR amplificador DISTRIBUIDOR Ballantynes Department Store - 43 Lichfield St Christchurch Central, Christchurch ballantynes Rare Fare - 29-31 Main North Road Papanui, Christchurch rarefare. co. nz Traiteur de Merivale - 210 Aikmans Rd, Merivale, Christchurch traiteur. co. nz Mercato - 100 Fitzgerald Ave, Christchurch mercato. co. nz Smith Amp Caughey - 253-261 Queen St, Auckland smithandcaugheys. co. nz Florences Foodstore florencesfoodstore. co. nz ie Produzir ieproduce Moore Wilsonrsquos Wellington Corner of Tory and College Streets Wellington 04 384 9906 Moore Wilsonrsquos Lower Hutt East Hutt Road Lower Hutt 04 567 5402 PhDeli Corp, 3rd Floor Paseo Tesoro, 822 A Arnaiz Ave, Makati bennettandpalmer Importador: Agnieszka Brodnicka. Tel: 48 22 427 5206 Para consultas por atacado, entre em contato com: aga. brodnickagmail Thinking Chocolate 19 London Road, Edimburgo EH7 5AT The Chocolate Tree - 123 Bruntsfield Place, Edimburgo EH10 4EQ IMPORTADOR EXCLUSIVO amplificador DISTRIBUIDOR The Goods Matrix Pte Ltd Para consultas por atacado: contact thegoodsmatrix Marou can Ser encontrado em Chye Seng Hat Hardware 150 Tyrwhitt Rd, Cingapura 207563 Studio M Hotel, Memo Cafe 3 Nanson Road, Cingapura 238910 Huberrsquos Butchery 22 Dempsey Rd, Cingapura 249679 Grand Hyatt 10 Scotts Road, off Orchard Road, Cingapura ESPANHA amp PORTUGAL EXCLUSIVE IMPORTER amp DISTRIBUIDOR para inquéritos grossistas: infoberiksson. net, beriksson. net Lugares para comprar Marou na Suécia: Borarings Restaurang Astern Baringstad Tant Groumln Edsbruk Tindered Lantkoumlk Enskede Pigmenta design Eskilstuna Annas Vinbar amp Delikatesser Esloumlv Maya choklad Falun Te amp Kaffehandel Falkenberg Meus Produtos Suécia Gotlands Tofta Bersaring Aptit Te amp Kaffeshop, Moumellndal Bar Italia, Linneacutestan Fra Telli Gridelli, vid Scandinavium Goumlteborgs Te amp Kaffehandel, Nordstan Kahls Te amp Kaffehandel, Partille Majornas te amp kaffe, Majorna NK Kaffe, te amp choklad, Centrum Prova Goumlteborg (chokladprovningar) Vega Chocaringlattheri amp Coffee Shop Verner amp Verner, Nordstan Halmstad Di Mare Delikatesser Heberg Laxbutiken, E6 avfart 49 Hedemora Familjen Laby Hovarings Utsoumlkt mat Huskvarna Fina froumlken Insjoumln Vintergatans Kaffe te amp choklad Joumlnkoumlping Óleo amplificador Vinagre JoumlnkoumlpingCalidade Kalmar Gerdas Te amp Kaffe Annickas Te och Apresentador Kinna Vilja. Butiken i Kinna Klippan Brohaumlllan och Klippans blomsterhall Koster Kosters Traumldgaringrdar. Sydkoster Kinna Teds frukt och delikatesser Kristianstad Centrum Konfektyr Body Mind amp Alma Teds frukt och delikatesser Kungshamn Feldts brygga Melbygatans ost och delikatesser Kahls Te amp Kaffehandel Lomma Seaside Deli Lund Ahlgrens konfektyr Loumlddekoumlpinge Kahls O amplificador Kaffehandel Boumlnor och Blad Paring Emporia Boumlnor och Blad Paring Mobilia Criollo Chocolaterie, Limhamn Oil amp Vinagre BaltzarCity Mariefred Tvaring goda ting Mariestad Kakao-Choklad amp Matglaumldje Moumllndal Aptit Te amp Kaffeshop Norrkoumlping Lindts te och kaffehandel Nykoumlping Boumlnornas delikatesser Ronneby Interflora Fresh Simrishamn Boumlrje Olssons Skafferi Skelleftearing Butik Udda Skoumlvde Rekord te och kaffe Albert amp Jacks Andra boumlnor . Ringvaumlgen Boumlnor och Blad - Bromma Boumlnor och Blad - Liljeholmen Boumlnor amp Blad. MOOD galleria Boumlnor och Blad - Ringen Boumlnor och Blad - Vaumlstermalmsgallerian Choklad amp Lakrits, St Eriksgatan Fine Food, Hammarby sjoumlstad Himalaya, Soumlderhallarna och Houmltorget Mercado interno, Bromma Kahls O amplificador Kaffehandel. Centralstationen Kahls O amplificador Kaffehandel. Farsta Kahls O amplificador Kaffehandel Kaffe amp Tetradition Mats Skoumllds Degustações (chokladprovningar) NK Konfektyr, Centrum Oscar amp Clothilde, Birger Jarlsgatan 27 PampB delikatesser - Soumlderhallarna och Houmltorgshallen Pequena Ilha Chocolate Oumlstermalms konfektyr - Faumlltoumlversten Stenugnssund Butik villa baumlrga Leitura com crescente desconforto no debate do Mast Brothers Desdobrando na imprensa, pensávamos que devíamos nos certificar de que todo mundo entenda o que está em jogo aqui: a promessa quebrada de uma marca, e não o fim do movimento do chocolate bean-to-bar. Em Marou, acreditamos que tomamos a estrada mais árdua, aderindo à nossa promessa original de autenticidade, excelente gosto e diversão (e, obviamente, obtemos dos agricultores lsquoourrsquo os melhores feijões de cacau no Vietnã). Itrsquos foi uma longa jornada desde aquele dia em 2017, quando nos jogamos nesta aventura de chocolate, mas nunca nos arrependemos e o que mais uma vez nos ajudou ao longo do caminho é a fantástica comunidade de freaks de chocolate de mentalidade semelhante que compartilham nossas lutas No mundo todo. Wersquod odeia ver todas essas pessoas - amigos, concorrentes, público, equipe de suporte, todos enrolados em um - manchados pelo que wersquore todos lendo na imprensa hoje em dia. Diga Olá para o nosso novo bar: Dak Lak 70 Um 70 bar espetacularmente picante com tons fortes e terrosos, feito com cacau selecionado do distrito highland de Ea Kar, na província de Dak Lak. Na próxima semana, lançaremos um novo bar. Nova origem significa nova cor. Mas o que será Venha e adivinhe nossa experiência de sabor e cor arroz-criativetasteandcolor Recentemente, entregamos uma entrevista a Jakub Kratochvil para o blog de uma nova loja que vende nossos chocolates na Alemanha (JTJ Connaisseur em Essen), uma vez que a entrevista será traduzida em Alemão antes de ser publicado, pensamos que Wersquod daria ao resto do mundo a chance de ler nossas respostas em nosso próprio bloghellip Jakub - O que é tão especial sobre o feijão de cacau do Vietnã MAROU - Thatrsquos uma pergunta, muitas vezes gethellip Para começar, não há muita coisa Eles, o Vietnã representa cerca de 0,1 da produção mundial, e theyrsquore na maioria dos híbridos trinitarios, então whatrsquos considerou o saboroso cacau saboroso. Tendo dito que gostamos de pensar que os cuidados incomuns que colocamos no abastecimento deles e lsquolisteningrsquo para o que cada terroir específico tem para nos dizer é o que torna nosso feijão de cacau vietnamita tão especial. J - Você gosta de misturas? Que tal um Cru de Vietnam? É isso uma possibilidade M - Na verdade, um Marou lsquoVietnam blendrsquo existe, e itrsquos é realmente bom, mas nós o vendemos exclusivamente para chefs de pastelaria como blocos de cobertura. J - Por que você decidiu configurar uma fábrica no Vietnã, em vez de importar cacau do Vietnã e produzir o chocolate de volta para casa na França M - O Vietnã nos escolheu. Nós não escolhemos o Vietnã Já vivemos no Vietnã quando tivemos a idéia de tentar fazer chocolate com o cacau local. Eu acho que se wersquod estivesse vivendo na França, nunca teríamos começado a fazer chocolate J - Será que haverá um leite Marou ou chocolate branco Você gosta de leite e chocolate branco você mesmo - Letrsquos seja claro: não temos nada pessoal contra vacas e leite Mas nós preferimos chocolate escuro e nós só trabalhamos com ingredientes locais. Se realmente quisemos a Irsquom ter certeza de que poderíamos encontrar leite vietnamita e usá-lo para fazer chocolate, mas nós não pensamos que o itrsquos vale a pena. Quanto ao chocolate branco, há algo que nos atravessou a mente porque estamos entre os únicos produtores de chocolate artesanal pressionando nossa própria manteiga de cacau e chocolate branco é essencialmente manteiga de cacau com açúcar (e leite, mas wersquove discutiu este já carrapato), então eu posso dizer que nós Wonrsquot estar tentando fazer um chocolate branco sem lácteos J - Qual foi o seu chocolate favorito antes de se tornar chocolatiers M - Eu era um cliente fiável de Lindt e Valrhona por muitos anos, mas tinha pouca exposição aos fabricantes de chocolate artesanal até que começássemos a fazer nossa própria coleção J - Quanto chocolate você come hoje em dia Tinha algum impacto no seu peso M - Não é todo o que existe. Eu acho que alguns de nossos clientes são usuários mais pesados do que nós. Eu tenho colocado peso, Vincent não tem, não acho que o Itrsquos tenha obtido muito Para fazer com o nosso consumo de chocolate. J - Qual é o seu chocolate favorito hoje em dia Por que M - Acho que nossa Treas34 Island frac34 é um chocolate verdadeiramente especial, a grande coisa sobre a proliferação de feijão novo para os fabricantes de chocolate é que você tem acesso a algumas origens e sabores realmente especiais. I was very inspired recently by one of Jade Bentleyrsquos bar: the single origin Papua New Guinea bar from Monsieur Truffe (Jade is one of too few women in the bean to bar world and she makes her bars in Melbourne, Australia). J - Thatrsquos an interesting point Why are there so few women in the Bean-to-Bar World Irsquom not sure why there arenrsquot so many women in the bean-to-bar industry, especially given that chocolate is, unlike say pipe tobacco or cask strength single malt whisky, hardly a product that doesnrsquot appeal to women. We know of a few teams made up of two spouses (Ocelot Chocolate in Edinburgh, the soon to come out Beau Cacao in Londonhellip) and apart from Jade that I mentioned there is also Christine Blais (Palette de Bine in Quebec) as a woman lsquobar smithrsquo, and of course the formidable Mayumi Ogata of Colombiarsquos Cacao Hunters but by and large for every woman we know in the industry there seems to be many more men, and there are no good reason why there shouldnrsquot be more. So herersquos our call to all would-be-chocolate-maker girls: go for it Yesterday, May 10th 2017 was lsquoWorld Fair Trade Dayrsquo. Itrsquos great but at Marou Chocolate we believe in fair trade everyday, and yet we are not a certified Fairtrade player. So where do we stand, what does it all mean We tried to clarify things by answering a few questions from Klervi our French importer. What is the MAROU concept8232 Marou is a bean-to-bar chocolate maker, meaning we make our chocolate from raw materials that are cacao and sugar. We are based in Ho Chi Minh City, Vietnam, and so we are one of the very few chocolate makers working directly in the country of origin of our cacao, allowing us to work directly with cacao farmers. How would you define lsquoFairtradersquo Fairtrade is about farmers getting a good price for the cacao they produce. A good price sounds fairly abstract but in reality it summarizes a number of things: covering costs, making a profit, taking into account market prices (in particular the price a farmer could earn replacing cacao with another crop), the quality of the product and the work and investments necessary for maintaining a high quality production. In Vietnam we are fortunately working in good conditions, meaning that the normal market price farmers will get for fermented cacao beans is very close to the price of cacao delivered in London or New York, thatrsquos already more than double what a West African farmer would typically earn. At Marou we pay a significant premium over this local market price. The principle behind the premium is that we pay for the right to lsquofirst choicersquo, that is we pay more than the other buyers to have access to higher quality cacao before the other buyers. But our approach to working with the farmers canrsquot be reduced to simply paying a premium. We believe that being there on a regular basis is just as important, we try to be the main buyer for all our selected farmers, we know them by their names, we know their family: our relationship with them goes beyond just trading. This is only possible because there are no intermediaries between the farmers and us. Not that intermediaries arenrsquot sometimes necessary but since we can work directly with Vietnamese farmers it makes sense to do so. This is why we are also members of a great initiative like Direct Cacao . Practically speaking, how did you find these farmers In the beginning it was just us on our motorbikes, looking for cacao farms along the roadhellip Then we hired Mr Hoa, a Vietnamese friend who helped us a lot: scouting new provinces for us, talking to farmers, gathering sampleshellip Now, at least in the provinces where we buy regularly, farmers have heard of us and itrsquos not uncommon for them to contact us directly. How do you work with the farmers We started by selecting farmers who could do the job well: fermentation and drying are very sensitive steps in the making of good cacao, so we picked farmers who cared about their work and we tried to encourage them in this direction, which goes against the expectations of Vietnamese cocoa farming initiators who tended to be more concerned with quantity than quality. Typically the farmers call us whenever they have a load of cacao worth picking up: from 300kg to 1t or more, depending on the size and productivity of the farms. We then arrange a visit date and go the farm with our cut test machines. We open each and every bag presented to us (occasionally, farmers will already do a pre-selection of what they consider to be lsquoMarou-gradersquo cacao) and after having a good smell inside the bag we take a random selection of 50 beans and cut them to check the quality of the fermentation. Each bag is between 30 and 80 kg and generally corresponds to one fermentation batch. When wersquore done with the selection we weigh all the bags that have lsquomade the cutrsquo and we pay the famer directly for the cacao we have selected at a price negotiated between us, which is always at a premium over market price. The bags that we have rejected are usually sold by the farmers at market price to other buyers. I think this goes beyond Fairtrade: at the moment prices of cacao are historically high (50 over the Fairtrade minimum price), so Fairtrade prices are high too but wersquore still buying at a 10 premium over Fair Trade price. Moreover ours is a sustainable approach founded on quality. We are making a great chocolate with means of production that are fairly ordinary. Our secret, and itrsquos not really a secret, is the quality of the cacao we use to make our chocolate. And this quality is produced at the farm, we cultivate it together with the farmers by sending a very clear signal that we always pay more for better quality cacao. Then why are your chocolate bars not certified Fairtrade Itrsquos hard to explain, but I think we have a problem with the whole certification game. Working the way we do it just seems a bit absurd to have to go and pay someone to tell us that we are doing things OKhellip We understand why itrsquos there and how it can help in certain instances, especially when yoursquore dealing with huge buyers that wield enormous power compared with the farmers, but we donrsquot recognise ourselves in this scenario: wersquore not really that much bigger than our farmers, and we definitely feel more comfortable outside this system. I hope our customers trust us that we do as we say and really everybodyrsquos welcome to check for themselves. Do you advise the farmers on their working techniques Yes, as far as we can. But our capacity to help feels sometimes a bit limited. We can tell them whether we are satisfied with their results or not, but giving more precise advice really depends on controlling their whole process. Itrsquos pretty hard, although having built and running our own fermentation station since last year has definitely helped us understand things better from a technical point of view. Going from farm to farm and in different provinces we are also in a great position to help spread lsquobest practicesrsquo. What about the farmersrsquo working conditions Regarding working conditions we are in a very comfortable position in Vietnam: the work is still hard out in the fields but there is no such thing as forced labour here. All of the farmers we work with are literate and they definitely know how to count too These farmers make a decent living and for the most part their children are getting a university education, so wersquore very far away from the situations of extreme poverty you often read about in relation to cacao farming in places like Africa, some South American countries or Haiti. In fact our number one issue in the years to come is to make sure someone will take over the farms when the generation of farmers we currently work with is going to retire. With our youngest farmer in his 40s and many of them pushing 65 itrsquos a very real concern. So itrsquos in our best interest to make sure that running a successful cacao farm is going to be as good an option as a job in the city for the next generation. A final word for chocolate lovers Whatever chocolate you like, try and understand where it comes from, how it was made. The world of chocolate is going through very interesting times right now: the bean-to-bar movement is challenging industrial producers and for the first time chocolate lovers are finding themselves with a real choice of cacao origin, transformation processes, tastes, texture, itrsquos like the Cambrian explosion of chocolate out there Go and talk to chocolate makers, the real ones just canrsquot shut up about their cacaohellip It all started with a simple email back in September: Steacutephanie Aubriot, a young French pastry chef at a new restaurant in Danang wanted to know a bit more about Marou. She had read about us and was curious to meet us and see for herself how we made the chocolate and whether it was any good. We responded as we often do by saying: please come and have a look. So one weekend Steacutephanie flew from Danang to Ho Chi Minh City and visited the cocoa farm of Mr Duc in Ba Ria, and our chocolate factory. Talking to her during the trip she told us her story, how she came from a family of bakers in the historical Eastern city of Nancy in France and having learnt all there was to know about making bread and cake in the bakery founded by her grandfather she was still craving for more. So she decided to leave it all behind and go back to school, and what a school: she learned from Olivier Bajard in Perpignan, a lsquoMOFrsquo or Meilleur Ouvrier de France and Pastry World Champion. Quickly Steacutephanie rose to the top, she had the know how of those born in the business and the passion to become one of the best, and so her new mentor gave her a piece of advice: yoursquore young, you should go and have a look outside France, I think I know the place just for you, and so with a glowing recommendation she ended up in Bray, a small Berkshire village that is home to half of the 3 Michelin star restaurants in the UKhellip When you arrive at the Waterside Inn, recounted Steacutephanie, you just have to forget everything you have learned. In the kitchen of the legendary restaurant founded by Michel Roux more than 40 years ago, you first absorb the atmosphere, the spirit of how things are done, this is not Hellrsquos Kitchen, itrsquos the complete opposite: a team of highly skilled people dedicated to achieving perfection on a daily basis. And then you get to learn from the Master himself. ldquoDonrsquot forget he was a pastry chef firstrdquo When I set foot at La Maison 1888 last week, I was more than a little apprehensive. Michel Roux has achieved so much in a career spanning more than half a century that you could expect him to either enjoy a well-deserved retirement or to have built himself into a monument. But nothing would be further from the truth: he is intellectually agile, always on the lookout for new ideas and has a wonderful sense of humour, in a word he is charming After opening our appetite with some scrambled egg and black truffle, I move on to a classic foie gras starter, and as the spectacular main course lobster arrives, Michel Roux points out that with its ginger and cilantro, this recipe that has been on the menu for more than 30 years at the Waterside Inn is a lot less traditional than his cuisine is sometimes portrayed to be. But why I wondered, at an age when many aspire to a more sedentary life should he haven taken up the challenge of being the first 3-star chef to open a restaurant in Vietnam Michel Roux answered this question head on, his blue eyes vibrating with a youthful urgency: the owner of the Intercontinental Resort (where La Maison 1888 is nestled) has given me carte blanche, wersquore creating a dining experience on a whole new level in Vietnam, but I am not new to Asia, 30 years ago I would come with all my kitchen staff and stay at the Mandarin Oriental in Hong Kong for a month at a time, in those days you couldnrsquot find fine French cuisine in Asia, things have moved on but Vietnam is new to this game, so Irsquove brought here a very strong team: Steacutephane the Chef, Bastien the Sous Chef, Steacutephanie the Pastry Chef and Simone, the Maitre dhocirctel, they have all honed their art with me at the Waterside Inn. And now they are training the Vietnamese staff who are tremendously dedicated, they learn very fast. I have also, he said, put together the finest wine menu in Vietnam, you canrsquot expect people to have a 3-star experience and drink the same wines you would find in any cantinehellip Then with a chuckle he adds, but you know back in the 60s it was the same thing in London, none of our British staff knew how to do anything in the kitchen, they had to learn from scratch Like the rest of the menu at the Waterside Inn, the desserts created at La Maison 1888 have an air of timelessness, classic recipes executed with perfection, using the best ingredients: we sampled in quick succession a marquise, then a souffleacute and a tarte Tatin. Ah ingredientshellip This is how we got to meet Michel Roux in the first place. Based on the favourable report by Steacutephanie, Mr. Roux tasted our chocolates during his last visit to Vietnam last October and found them, particularly our Lam Dong 74 to be good enough for the creation of desserts at La Maison 1888 and, why not at the Waterside Inn. Having met him in the extraordinary setting of La Maison 1888 we invited him to visit our modest factory in Thu Duc.
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