12/04-2010 : Club des Croqueurs de Chocolat
フランスのショコラ愛好家クラブ、Club des Croqueurs de Chocolat（CCC）。多くの著名人が名を連ねるこのクラブは、１〜５段階のタブレット枚数で優秀なショコティエ・ベスト100を紹介する「Les 100 meilleurs chocolatiers de France」を毎年発表していることで知られるフランス・ショコラ業界でもっとも力を持つといわれる有名クラブ。AOKIも2009年に日本人として初、２番目の好評価となる４枚タブレットに選ばれているが、今回そのクラブが３カ月ごとに行っているショコラの試食会にAOKIが招かれ、パリで一番有名な通り、シャンゼリゼにあるPavillon Lenôtreのサロンにて、ボンボン・ショコラ（Bonbon maquillage）を味わってもらう機会をいただいた。用意したのはBamboo, Valencia, Yuzu, Sésam noir そして、この会のために新たに作ったSansho（山椒）の５種類。素材を生かした絶妙な香りと甘み、ショコラの柔らかさの組み合わせに、どのテーブルからも感嘆の声があがった。とくに山椒は、舌の肥えた会員たちも思わず唸るほど。たちまちのうち、AOKIのまわりは新作をたたえる言葉で埋め尽くされることとなった。
また、壇上でのAOKIの会話で「これまでの経験をすべてデータ化し、パソコン上でショコラの組成割合を決められるようになりました。これでより多くの試作を早く試せるようになり、新しい味を作り出すのはもちろん、これまでのショコラもさらに上質なものへとできるようになりました」との言葉に、「さすが日本だ、すばらしい」とあちらこちらから好評価の声。古株の会員たちも新しいショコラ作りの風を、満面の笑顔と盛大な拍手で迎え入れてくれたようだ。
ちなみに今回の会のテーマは日本人ショコラティエ。ほかに LA PETITE ROSE の Miyuki Watanabeさんと MONSIEUR CHOCOLAT の Keiko Oriharaさんのショコラが試食された。
photo edit miyoshi
21/04-2009 : émission "Bon à savoir"
Notre Chef Sadaharu AOKI se prêtera au jeu des questions/réponses de Christian Etchebest ce samedi 25 Avril à 20H00 sur la chaine M6.
Ne ratez pas le rendez-vous !
青木がフランスのテレビ局「M6」に登場。４月25日（土）20時から放送される番組「Bon à savoir」の企画「questions/réponses de Christian Etchebest」に参加いたします。出演時間は４分と短いですが、ぜひご覧ください！
Ne ratez pas le rendez-vous !
青木がフランスのテレビ局「M6」に登場。４月25日（土）20時から放送される番組「Bon à savoir」の企画「questions/réponses de Christian Etchebest」に参加いたします。出演時間は４分と短いですが、ぜひご覧ください！
02/04-2007 : ELLE à table : Japon
『 ELLE à table 』 May 2007 No.31
p118～
「パリ風 マッチャの愉しみ」
p118～
「パリ風 マッチャの愉しみ」
19/02-2007 : Press Release : AMERICA
『 Bon Appétit 』 March 2007
p104～
「PARIS CONFIDENTIAL」
SUPERB SPECIALTY SHOPS PARIS
http://www.epicurious.com/bonappetit/features/survey07_paris
p104～
「PARIS CONFIDENTIAL」
SUPERB SPECIALTY SHOPS PARIS
http://www.epicurious.com/bonappetit/features/survey07_paris
12/01-2007 : Press Release : Japon
『 Uomo 』 2月号
p128～
「勝負スイ－ツを サダハル アオキに学ぶ」
p128～
「勝負スイ－ツを サダハル アオキに学ぶ」
25/11-2006 : Press Release : Paris
『 ELLE DECORATION 』 No.160 Decembre 06
『 ELLE à table 』 No.47
ELLE DECORATION : p113～
ELLE à table : p154～
『 ELLE à table 』 No.47
ELLE DECORATION : p113～
ELLE à table : p154～
18/11-2006 : Avant-première : Casino Royale
試写会 ＆ ソワレがパリ市内で行われました。
この試写会で Pâtisserie Sadaharu AOKI はアソーティモン ド マカロンを提供。(その数1200セット!!)
上映・舞台挨拶前のひととき、オーケストラが奏でる優美な音楽とワインにシャンパーニュ、
そしてこのマカロンを招待されたお客様達は堪能されていました。
07/10-2006 : Press Release : Paris
『 Régal 』No.13 oct & nov 06 (フランス料理誌)
p 76～
Sadaharu Aokについての特集が組まれました。
本文より抜粋
−Et en France, il y a fort à parier que son nom restera gravé dans l'histoire de la pâtisserie.
−フランス、パティスリー界の歴史にその名が深く刻み込まれるであろう
p 76～
Sadaharu Aokについての特集が組まれました。
本文より抜粋
−Et en France, il y a fort à parier que son nom restera gravé dans l'histoire de la pâtisserie.
−フランス、パティスリー界の歴史にその名が深く刻み込まれるであろう
14/09-2006 : Who's that man ?
Sada, as he used to be called by one’s peers, is something of a pioneer. His novel concept of marrying typically Japanese flavours and design to traditional French pastry has won the flavour of “le tout Paris”.
Having decided to go to cookery school in Tokyo in the 1980s, Sada spent several years as an apprentice at Chandon- a prestigious Tokyo patisserie.
“ As soon as I started, I was hooked on the sweets,” he says.
Aoki’s experience at Chandon provided an invaluable taste of what was to come. “Up to that point in my life, when I entered Chandon, everything I tried I did successfully, he says. “But pastry was different. At first, I could do nothing right. And to make matters worse, there were so many good chefs at Chandon and they would tell me everyday that I was not suitable to become a patissier. But I knew I was. And their criticism just inspired me more”.
Aoki’s journey from apprentice patissier in Tokyo to Parisian culinary celebrity may seem like a fairy tale. In fact, his success is the result of 15 years of hard work, perseverance and dedication.
When he decided to master the French art of patisserie, there was just one thing left to do –move to Paris. In 1989, the 21-year-old arrived in the capital. It was the first time he’d left Japan. He spoke very little French.
Aoki set about training, but things were slow to materialize. It took six months to land his first job, and was starting from scratch, as he had to learn from the basics. Aoki persevered. His skills improved. His talents were recognized. His obsession with pastry grew. He spent every waking moment thinking about pastry – working on it, analysing it. After brief stints in Italy, Switzerland and United States, he returned to Paris. He continued his “pastry experiments”, working in patisseries during the day and bartending at night.
Finally, when he was satisfied with his product, he sent samples to restaurants and caterers. From that day, Aoki’s pastry career shifted into high gear. It wasn’t long before he set up his own wholesale business. His first boutique in the rue de Vaugirard, in Paris’ Left Bank, would come shortly after, in 2001.
There are currently five Sadaharu AOKI boutiques in the world – three in Paris and two in Tokyo. Aoki is in Japan at least once a month. Another Tokyo shop is scheduled to open next year.
Having decided to go to cookery school in Tokyo in the 1980s, Sada spent several years as an apprentice at Chandon- a prestigious Tokyo patisserie.
“ As soon as I started, I was hooked on the sweets,” he says.
Aoki’s experience at Chandon provided an invaluable taste of what was to come. “Up to that point in my life, when I entered Chandon, everything I tried I did successfully, he says. “But pastry was different. At first, I could do nothing right. And to make matters worse, there were so many good chefs at Chandon and they would tell me everyday that I was not suitable to become a patissier. But I knew I was. And their criticism just inspired me more”.
Aoki’s journey from apprentice patissier in Tokyo to Parisian culinary celebrity may seem like a fairy tale. In fact, his success is the result of 15 years of hard work, perseverance and dedication.
When he decided to master the French art of patisserie, there was just one thing left to do –move to Paris. In 1989, the 21-year-old arrived in the capital. It was the first time he’d left Japan. He spoke very little French.
Aoki set about training, but things were slow to materialize. It took six months to land his first job, and was starting from scratch, as he had to learn from the basics. Aoki persevered. His skills improved. His talents were recognized. His obsession with pastry grew. He spent every waking moment thinking about pastry – working on it, analysing it. After brief stints in Italy, Switzerland and United States, he returned to Paris. He continued his “pastry experiments”, working in patisseries during the day and bartending at night.
Finally, when he was satisfied with his product, he sent samples to restaurants and caterers. From that day, Aoki’s pastry career shifted into high gear. It wasn’t long before he set up his own wholesale business. His first boutique in the rue de Vaugirard, in Paris’ Left Bank, would come shortly after, in 2001.
There are currently five Sadaharu AOKI boutiques in the world – three in Paris and two in Tokyo. Aoki is in Japan at least once a month. Another Tokyo shop is scheduled to open next year.