The next day, when I came to a humble shop, I met the legendary century-old tailor, and found that the other party had a very easy-going personality when I first met him, and he took Johnson and began to tell the story endlessly.

What himself is Dutch, born into a family of tailors. The craftsmanship of his father, grandfather, and grandmother has exposed him to tailoring and making clothes since he was a child......

With his exquisite craftsmanship, he was favored by the French luxury group, came to Paris from the Netherlands, and became a bright star in the Haute Couture departments of Hermès and Yves Saint Laurent......

Over the years, he has worked with countless designers in the industry, including Emanuel Ungaro, Claude Montana, Nino Cerruti, Martin Margiela and Edie Sliman......

He is a dark horse, with countless halos and countless contributions, and almost every production link is personally checked......

There are a lot of bala bala bala bala, if it weren't for Tang Hong's recommendation, Johnson almost thought he had met a charlatan!

Take out all kinds of thick fabric books, and when it comes to professionalism, you immediately get serious. From the tailor-made scale of one millimeter, the direction of the cutting fabric texture, the distance of the car line piping, the thickness of different material lines, the different operation methods of ironing, etc......

Every step must be precise, which is why SC Johnson can appreciate the century-old heritage and focus on aesthetic details, which is the spirit of luxury craftsmanship.

For more than an hour, standing straight, being touched from head to foot by a man, even the balls, had to be grabbed with his own hands!

The name is fine, and there is an assistant next to it to record in detail, and you can call and book every quarter in the future and deliver it directly to your doorstep.

Looking at the various group photos on the wall, even the prime minister and president are loyal customers, a set ranging from 5,000 euros to 30,000 euros, mainly fabrics, is indeed quite forced.

Since I came here, I directly got six sets of fabrics to attend different occasions, and I got 180,000 euros and sent them directly to Tang Hong first.

You need to wait for a few months, no way, manual is awesome. When I went out and walked back, I casually asked Louise what she liked to eat, and it turned out to be ......

All the way to the 14th arrondissement, there was a long queue in front of the small shop at Boulangerie 2M, and more than a dozen people were waiting for the hard bread like a stick?

"A delicious baguette must be freshly baked and with residual warmth......"

"When you hold a baguette in your hand, even through the paper bag, you can feel the rough veins on the surface, half a meter makes people trance, there is a golden hoop stick in your hand, and I have the pride ...... the world."

"Bite into the crispy and thick shell, burst out the unique aroma of wheat flour after baking, tear it open to the empty layer, the taste is fluffy and tough......"

"Initially slightly salty, then with the natural sweetness of the grain......"

"One bite after another, I can't stop at all!"

Johnson was dumbfounded and watched as Louise licked around with a thick stick, how did you care if you didn't see you last night?

grinning with teeth and a satisfied smile, did he exchange an incomparably tacit look with the Frenchman who walked by and nodded his head?

Johnson swallowed and foamed, looked at the baguette in his hand, tried hard several times, but couldn't get out of his mouth!

I heard that France also holds the best baguette selection every year, 181 bakers from all over the country participated in the competition, and finally 15 professional judges selected the best baguette in 2018 from the appearance, heat, aroma and taste of the baguette.

Last year's champion was the mustache just now, and every year the champion received a prize of 4,000 euros, and became the royal bread supplier of the Elysee Palace, the French presidential palace, for a whole year!

Take a deep breath, bite hard, and go through the hard skin, and hey, there is a feeling of seeing the moon through the dark clouds......

Savor it carefully, there is a kind of sweetness of coarse grains, the more you chew, the more fragrant it is, and it is really addictive.

As the most traditional delicacy, the government has issued a bread decree, stipulating that traditional baguettes can only be made with four ingredients: wheat flour, water, salt and natural yeast, and must not be frozen or contain additives and preservatives in any part of the production process, so as to ensure absolute freshness.

The length is generally 55-65 cm, the weight is 250-300 grams, and each kilogram of flour contains 18 grams of salt. Bread produces sugar during the fermentation process, which turns brown when caramelized at high temperatures.

According to Louise's many years of experience in eating sticks, if you see that the surface is light yellow, it is best not to buy it, brown and dark brown are the guarantee of fragrance!

The crispiness is that when you cut it, it will make the breadcrumbs all over the place, which proves to be excellent. If the hard one can't be cut, or if you press it by hand, you can't press it, and there is no sound of crumbs of bread breaking, then throw it away.

For the real masters, the skin is crispy or not, you can know at a glance. The crispy crust generally needs to be steamed when baking, and the surface is crystal clear, like a thin layer of amber.

If you tap lightly, you will find that it is empty. The light weight that should be felt after picking it up is because there are a lot of bubbles in it, and the more bubbles, the better the baguette.

SC Johnson looked inside closely, and sure enough, it was honeycomb-shaped, with medium-sized bubbles, which gave the bread its strange taste. If the bubbles are too small and the material is too dense, the bread will be very dry, and the master must be able to take into account the shape and taste, so the bubbles must be moderate.

The fresher the stick, the more expensive it is, and it has to be stored for more than four hours, and it has to be reduced in price, when it has lost its freshest taste.

The French pass by the bakery after work to buy a baguette, which is directly tucked under the armpit, and then walk home. If you're hungry on the way, break a piece of food to eat. Eat while walking, and get home just when you are full.

In case they don't have enough to eat, they get home and cut it into pieces, and along with the dishes on the dinner table, bread is their staple food, just like our rice or noodles.

Every day, you can eat a bite of freshly baked baguettes with a cup of coffee, and every day is fun!

Walking through the streets, Paris is like a huge work of art, as if the whole city was designed by the same person, the colors are unified, and the architectural style is unified.

Whether in the narrow alleys of Montmartre or on the majestic Champs-Élysées, you will often encounter ancient historical sites and artistic buildings. Especially sculpture, as soon as you open your eyes, sculpture is everywhere.

Strictly speaking, the buildings in the urban area are not high, basically seven or eight floors. The roads are not wide, and some are even too narrow. But green is everywhere, large and small parks, intertwined green corridors, gardens in front of and behind houses, and balconies the size of a palm for one foot......

Cycle through classic and romantic complexes, stop on the banks of the Seine, and meet strangers with flowers and batons in hand......

Ordinary people in a hurry show the most authentic daily life with expressions, words, and clothing. Street artists appear from time to time in the station, showing the most everyday art with music, singing, and body art......

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