PLATING DESSERT 플레이팅 디저트 (양장)

이은지

파티시에의꿈을이루기위해열여덟나이에프랑스유학길에올랐다.프랑스국립제과제빵학교(INBP)에서블랑제리과정을,에꼴페랑디(EcoleFerrandi)에서파티스리과정을수료한후프랑스와뉴욕의페이스트리숍과레스토랑에서다양한경험을쌓았다.프랑스인기TV프로그램시즌4에서비유럽인최초로준우승을하며페이스트리셰프로서의입지를다졌다.이후정식Jungsik(뉴욕)에서선보였던‘베이비바나나’로매거진에서‘Risingstar’로선정,ArtofPresentation수상,SNS상에서전세계인의관심을받으며‘이은지’라는이름을널리알렸다.현재뉴욕에서페이스트리부티크‘리제(LYSEE)’의오너셰프로바쁜나날을보내고있다.

Tofulfillherdreamofbecomingapatissier,shewenttostudyinFranceattheageofeighteen.AftercompletingtheBoulangeriecourseatINBPandthePasisssriecourseatEcoleFerrandi,shegainedvariousexperiencesinpastryshopsandrestaurantsinFranceandNewYork.Shebecamethefirstnon-Europeantobetherunner-upinseason4ofthepopularFrenchTVshow,solidifyingherpositionasapastrychef.Sincethen,shewasselectedasa‘RisingStar’bythemagazinewith‘BabyBanana,’whichsheintroducedatJungsikinNewYork,wontheArtofPresentationaward,anopportunitytopublicizethename‘EunjiLee’byreceivingattentionfrompeoplearoundtheworldonSNS.Currently,sheisbusyastheowner-chefofthepastryboutique‘LYSEE’inNewYork.

2022
LYSEE(NewYork)오너셰프
2019
ValrhonaC3대회NorthAmerica준우승
매거진선정‘RisingStar’,‘ArtofPresentation’수상
2017
프랑스TV프로그램시즌4준우승
2016
Jungsik(NewYork)디저트파트총괄셰프
2012
HotelLeMeurice(Paris)디저트파트책임자
2009
ZeKitchenGalerie(Paris)디저트파트담당
2008
EcoleFerrandi(Paris)Patisserie과정수료,CAPPatissier취득
2006
INBP(Rouen)boulangerie과정수료,CAPBoulanger취득

Instagram
@eunji.leeee
@lysee.nyc

PROLOGUE
INTRODUCTION-Patissier,LEEEUNJI

·열다섯,파티시에를꿈꾸다
15YearsOld,DreamingofBecomingaPatissier
·‘전사’라는별명을얻다
AquiredtheNickname‘MachinedeGuerre(Warrior)’
·프랑스TV서바이벌프로그램에서비유럽인최초로준우승을하다
BecameTheFirstNon-EuropeantoFinishasRunner-upinTheFrenchTVSurvivalContest
·시그니처메뉴,‘베이비바나나’의탄생
TheBirthofSignatureMenu,‘BabyBanana’
·나의정체성을표현한디저트,‘뉴욕-서울’
DessertthatExpressesMyIdentity,NewYork-Seoul
·디저트에서가장중요하게생각하는것
TheMostImportantThinginDessert
·한국의맛과이미지를디저트에담다
EmbeddingtheTasteandImageofKoreaintoDessert
·파티시에를꿈꾸는이들에게
ToThoseWhoDreamofBecomingaPatissier
·나의첫공간,리제(LYSEE)
MyFirstSpace,LYSEE
·앞으로의꿈
FutureDream
·한국의독자분들에게
ForKoreanReaders

PLATINGDESSERTRECIPE

1.오미자Omija

:유자샐러드YujaSalad
:레몬바질소르베LemonBasilSorbet
:오미자주스OmijaJuice

2.수정과배타르트Sujeonggwa-PearTart

:타르트&아몬드크림Tart&AlmondCream
:꿀크림HoneyCream
:무설탕배콩포트Sugar-freePearCompote
:서양배&한국배WesternPear&KoreanPear
:배소르베PearSorbet
:수정과Sujeonggwa

3.라즈베리바슈랭RaspberryVacherin

:레몬크렘프레슈LemonCremeFraiche
:라즈베리Raspberry
:사블레믹스SableMix
:후추무스케이크PepperMousseCake
:라즈베리소르베RaspberrySorbet
:라즈베리머랭RaspberryMeringue
:라즈베리주스RaspberryJuice

4.애플타탕AppleTatin

:정산소종캐러멜LapsangSouchongCaramel
:스파이시크림SpicyCream
:메이플푀이타주MapleFeuilletage
:캐러멜애플타탕CaramelAppleTatin
:코코넛소르베CoconutSorbet

5.베이비바나나BabyBanana

:초콜릿헤이즐넛크럼블ChocolateHazelnutCrumble
:커피아이스크림CoffeeIceCream
:바나나무스케이크BananaMousseCake

6.연꽃LotusFlower

:사블레브르통SableBreton
:칼라만시크림KalamansiCream
:만다린콩포트MandarinCompote
:세그먼트한과일SegmentedFruits
:오렌지&레몬&금귤콩피Orange&Lemon&KumquatConfit
:금귤절임SteepedKumquat
:핑거라임FingerLime
:블러드오렌지소르베BloodOrangeSorbet
:연꽃머랭LotusFlowerMeringue

7.뉴욕-서울NewYork-Seoul

:브라운크럼블슈PateaChouxwithBrownCrumble
:피칸정과CandiedPecans
:볶은현미바닐라크림RoastedBrownRiceVanillaCream
:피칸프랄린PecanPraline
:옥수수크럼블CornCrumble
:볶은현미캐러멜RoastedBrownRiceCaramel
:피칸튀일PecanTuiles
:바닐라아이스크림VanillaIceCream

8.기와Giwa

:브라우니Brownie
:메밀초콜릿크런치BuckwheatChocolateCrunch
:기와초콜릿GiwaChocolate
:메밀초콜릿크레뮤BuckwheatChocolateCremeux
:후추캐러멜PepperCaramel
:훈연바닐라아이스크림SmokedVanillaIceCream
:메밀튀일BuckwheatTuile
:메밀두유소스BuckwheatSoyMilkSauce

9.유자약과YujaYakgwa

:유자사블레YujaSable
:유자가니시YujaGarnish

10.봄,피어남Bloom

:체리마시멜로CherryMarshmallow

이책은제가고민하며만들어왔던‘플레이팅디저트’에대한레시피와테크닉에관한내용은물론학창시절부터페이스트리셰프를꿈꾸면서뉴욕에저의개인매장‘리제LYSEE’를오픈한지금까지,꿈을향해걸어왔던길에대한소중한기록이담겨있습니다.
레시피만담긴책들과는다르게이런개인적인이야기들을넣고싶었던이유중하나는페이스트리셰프를꿈꾸는학생들,셰프로진로를바꾸고자하는분들에게그동안개인적으로메시지를많이받아왔기때문에이책을통해이런분들에게조금이나마도움을드리고싶었기때문입니다.
만18세에프랑스로떠나그곳에서10년간기술을다지고경험을쌓고,2016년뉴욕에서새로운삶을시작해2022년뉴욕에서현재의개인매장을오픈하기까지,그리고저의레시피와이야기가담긴의미있는첫책을출간하기까지.디저트세계에발을내디딘후벌써16년이라는시간이흘렀으니참기쁘고감사한일이아닌가싶습니다.
한국의식재료,혹은제철재료를사용하고다양한조리방법으로만들어지는저의디저트는코리안프렌치뉴요커라는저의정체성과도많이닮아있습니다.세가지의문화가조화롭게섞인디저트들을흥미롭게봐주셨으면좋겠습니다.그리고이책이파티시에를꿈꾸는모든분들에게꿈과희망과응원의메시지가되기를바랍니다.

Thisbookisnotonlyabouttherecipesandtechniquesfor‘PlatingDessert’thatIhavebeencontemplatingwhilemakingbutalsocontainsvaluablerecordsaboutthepathIhavewalkedtowardsmydreamsinceIwasinschool,fromdreamingofbecomingapastrycheftoopeningmyownshopLYSEE,inNewYork.
Unlikethebooksthatonlyhaverecipes,oneofthereasonsIwantedtoincludemypersonalstorieswasbecauseIpersonallyreceivedalotofmessagesfromstudentswhodreamofbecomingpastrychefsandthosewhowanttochangetheircareersaschefs.SoIamhopingthisbookcanoffersomehelpforthem.
IleftforFranceattheageof18,whereIhonedmyskillsandgainedexperiencefor10years,andwentthroughalotofupsanddowns,fromstartinganewlifeinNewYorktoopeningmycurrentshopandpublishingthisbookwithmyrecipesandstories.It’sbeen16yearssinceIsetfootinthedessertindustry,andIamthrilledandthankful.
Mydesserts,whicharemadeusingKoreanorseasonalingredientsandusingvariouscookingmethods,areverysimilartomyidentityasaKoreanFrenchNewYorker.Ihopeyouenjoythedessertsthatharmoniouslyblendthethreecultures.AndIhopethatthisbookwillbeamessageofdreams,hope,andencouragementtoallwhodreamofbecomingapastrychef.

-본문‘PROLOGUE’중-