Japanese France Lifestyle Garden Cafe @ Bonjour Garden

“东西合拼的概念”，可谓屡见不鲜，运用在科技和商业领域并不足为奇，而食物的融合却是最美味的一事。当一个屡获殊荣的日本烹饪大师为日式料理结合欧式甜点，并加以创新，肯定引人瞩目！

The notion of “East Meets West” is not new and is a common catchphrase in technology and business applications, and most deliciously, with food fusions.  When an award-winning Japanese culinary maestro innovates with European confectionery, it does warrant some attention!

 

早前，Bonjour Garden的主厨兼董事总经理Yukichi Matsubara 大厨在Intermark购物中心推介最新的Bonjour Garden (城中最新的生活方式花园咖啡厅)分馆 – 这是自2011年以来续哥打白沙罗总馆后的第5家分馆。

Earlier, Grand Chef Yukichi Matsubara, Head Chef and Managing Director of  Bonjour Garden unveils the latest Bonjour Garden (latest lifestyle garden café) at the Intermark Mall - making it the 5^th outlet to date since the first one opened in Kota Damansara in 2011.

Bonjour Garden - 是一个融合典型的生活方式与园林概念的烘焙屋，一个源自法式烹饪灵感的咖啡厅。

Bonjour Garden - as the moniker suggests - is a quintessential lifestyle-garden concept bakery and café with culinary inspirations from France. 

Bonjour Garden是专为欲享用健康和创意且正宗的法式烘焙，同时引用日式烘焙技能和配料烘焙的咖啡厅。餐馆的氛围让您尽情享用餐点的同时也能体验一个休闲的用餐时刻。

Bonjour Garden is designed for those who enjoy healthy and creative French bakery at its most authentic but made with Japanese skills and ingredients. The ambience allows you to take your time to dine whilst advocating a more relaxed casual dining experience.

拥有超过100种样式的餐单，包括甜品、糕点和专为取悦最挑剔食客的主菜。Bonjour Garden Intermark的营业时间为周一至周日上午8时至 晚上10时。

A menu boasting more than 100 types of items comprise a selection of confectionery items, pastries and main dishes which aims to please the fussiest of palates. Bonjour Garden Intermark opens for business Mondays to Sundays between 8 am – 10 pm.  

新Intermark分馆是一个令人耳目一新；集合美学、实用性和功能性的花园式咖啡厅。休闲、迷人及朴而不实的装潢设计，绝对令人陶醉其中。

The new Intermark outlet is a refreshing garden café, one that promises esthetics, practicality and functionality.  Casual, charming yet pleasantly unpretentious and welcoming are just a handful of descriptions encapsulating the simplistic yet functional environment here. 

揭开别致的现代化外表下，尽入眼帘的是一个精致且最原始的巴黎式咖啡厅的灵魂的天堂。以米色的色调和悠闲的园林为主题，Bonjour Garden简约的装饰，包括巴黎纪念品，文物和其它简单但却不失高雅的装饰品 – 为您提供一个既宽敞、休闲又温馨的用餐体验。

Beneath the rustic and chic modern exteriors lies a fine Parisian café haven with soul and at its most original.  With beige hues and a laidback garden theme, Bonjour Garden’s simplicity is mirrored in minimalistic décor including Parisian memorabilia, artifacts and other simple adornments – giving you a spacious, casual and warm dining feel right away.

Chef Matsubara厨师解释道，Bonjour Garden的构思启发于现今如雨后春笋般治疗园林概念 - 一个能提供人们在钢骨森林中呼吸新鲜空气的园林咖啡厅。 “一边喝着摩卡，一边品尝美味的牛角面包，与三五好友共享午餐或喝茶聚会的方式，已成为现今忙碌上班族的休闲新体验。而如果您想在晚餐时分饱餐一顿，我们也备有各式美味佳肴供您选择。

Chef Matsubara explained Bonjour Garden is conceived from market sentiment which sees the mushrooming of cafes inspired by therapeutic garden concepts – a definite breath of fresh air in a concrete jungle. “The ever-growing love for a relaxing time sipping your mocha and relishing a scrumptious croissant is fast becoming every busy working executive’s idea of a good downtime with friends for lunch or tea.   And if you are game for a hearty meal for dinner, there’s a repertoire of tasty dishes to select from.

Bonjour Garden提供一些最真实和最道地的法式面包店和糕点。其菜单概念，围绕在3个关键要素 - “健康”、“创意”与“日本厨师。” 。今天向媒体亮相5项著名烘焙食品（5'C） - 包括焦糖芝士葡萄干（奶油卷），意式三文治（硬盘面包），牛角面包，Campagne（天然酵母面包），蔓越莓芝士（天然酵母面包）。

Bonjour Garden offers some of the most real and authentic French bakery and pastries. Its menu concept revolves around 3 key elements – “Healthy”, “Creativity” & “Japanese Chefs.” – inspiring 5 signature bakery items (the 5’C’s)– namely caramel cheese raisin (butter roll), Ciabatta (hard bread), Croissant, Campagne (levain bread), cranberry cheese (levain bread) which were unveiled to the media  today.

Oriental Pizza

Chicken Crisp Sandwich

Crab and Edamame

Cream of Champignon

   

The Pacific

Croissant

Ciabatta; Pain de Campagne

Levain Cranberry Cheese

‘如果它不能完美出炉，它将不会离开厨房’ – 这是Matsubara厨师一直坚守至今，对烘焙的个人理念和承诺。Matsubara厨师源自日本神户，他曾受法国经典烘焙技术培训，在东京学习烘焙手艺后，即投入木村面包坊工作，为了完成梦寐以求的使命，他不惜远赴法国巴黎深入专研烘焙艺术。最终如愿以偿，在巴黎著名的AU140成为一个糕点艺术大师。

If it’s not perfectly baked, it’s not leaving the kitchen” -- a personal philosophy and commitment Chef Matsubara holds dearly.  The true-blood Japanese culinary master certainly knows what he is talking about.  A son of Kobe, Japan, he is trained in the Classic French techniques and had honed his craft in Tokyo, working at Kimuraya Bakery. He was inevitably drawn to Paris, France, to fulfill his destiny as a master of the Patissier’s art at the famous Boulangerie au 140, Paris.  

Matsubara厨师说，我们的大厨师们皆运用传统的法式料理技术并结合日本精密技术，以制作Bonjour Garden的各式餐点。 “我们使用采购于世界各地最好的食材，努力地为食客们提供无与伦比的餐点。我们的产品是由自家的面包师每天以最好的食材作为原料和经过时间考验的传统配方再配合用现代化的角度，为食客们精心制作最好的料理。

Chef’s Matsubara explained the main chefs apply traditional French techniques with Japanese precision in producing the products at Bonjour Garden. “Using the finest ingredients sourced from all over the world, we strive to provide customer unparalleled products.

 “Our products are produced by our own bakery artisans and are made daily with only the finest ingredients and traditional time-tested recipes using modern angles.

我们在制作餐点时，并没有使用任何防腐剂，但却引用质量最好、健康且天然的食材。例如， 我们使用源自日本九州地区高度赞誉的面粉和使用由加州葡萄干发酵的酵母，为面包进行发酵 – 由此，产生一个具有独特香气和天然酵母味道的面包。

“We use non-preservatives and the finest quality, healthiest and natural ingredients in the making of our confectionery items.  Example – we utilise highly-acclaimed Torigoe Flour from the region of Kyushu in Japan and use in-house natural yeast made from Californian Raisins to ‘rise” the bread - giving it a distinctive aroma and flavor. 

“在Bonjour Garden使用的牛油是AOP（Appellation d'Origine Protégée）规格，是在Poitou-Charentes地区分级和搅动。由于受到该区土壤和气候的微妙结合，所以，这种牛油拥有独一无二的特征，厨师明确的表示。

对我们来说，创意不仅是在于口味、内容和陈列摆设，但创新是探索不同食材和风味的首要关键，它能让我们不断制造令人振奋的口味，厨师表示。

“The butter used at Bonjour Garden are A.O.P (Appellation d'Origine Protégée ) grade and churned at the region of Poitou-Charentes, France . The subtle blend of soil and climate give the butter its distinctive character and richness, affirms Chef.

“To us, creativity is not only in the taste, content and the presentation, but innovation is key in exploring a fusion of different ingredients and flavours to create exciting tastes all the time, added Chef.  

顺道一提的是坐落于Intermark、哥打白沙罗和Bukit Jelutong是面包和咖啡馆餐厅，而其他两个分馆则是（Mutiara Tropicana 及and Valencia Sierramas）一个快速外卖的亭样式小店。

While Intermark, Kota Damansara and Bukit Jelutong are full-fledged bakery and dining cafés, the other two outlets (Mutiara Tropicana and Valencia Sierramas) are set in kiosk styles for a quick take-away.