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  3. The aroma of chocolate perfumes the air of the Rue d’Assas in Paris. Enterin

The aroma of chocolate perfumes the air of the Rue d’Assas in Paris. Enterin

游客2024-09-16  8
问题     The aroma of chocolate perfumes the air of the Rue d’Assas in Paris. Entering Christian Constant’s state-of-the-art boutique, you find yourself in the kingdom of Paris’s king of chocolate, where the humble cocoa bean is turned into chocolate Easter eggs.
    Constant, who is a chef, admits that chocolate is his passion and main interest in life. He first developed a fascination with chocolate when he was working for Gaston Lenotre, a famous French pastry chef.
    Every year he has a theme for decorating Easter eggs: this year his decorations are inspired by "Art Nouveau". Tonight he has a dinner for 130 to organize and he has to prepare a three-foot-high Art Nouveau-style Easter egg by noon tomorrow. This, for Constant, is a normal schedule.
    Constant believes that his chocolate creations are as much of a work of art as other sculptures. It is, therefore, understandable that the restaurant, which he opened last month, is situated in the National Monuments Museum in Paris. During the day the restaurant is a tearoom and offers chocolate in every imaginable form. Customers can choose from a selection of sweet chocolate desserts or try the more exotic spicy chocolates. Constant is also a professional "nose", working closely with the French Institute of Taste. He is capable of identifying 450 different tastes and flavors. Constant explains that the mouth, which can only taste four things—salt, sweet, acid and bitter—is "stupid" in comparison to the nose. He believes that the nose is everything.
    In his book The Taste of Chocolate, he explains how in 1502 Christopher Columbus came across an island and went ashore. He was greeted by an Indian chief bearing gifts, among which were huge sacks of beans which Columbus thought was local currency. To his surprise, they prepared a drink for him. But Columbus, who disliked the odd bitter taste, continued on his travels, ignorant of the fact that he had just tasted cocoa. Like Columbus, Constant travels the cocoa countries where he checks quality and works with local experts. Quality can vary depending on the region, year, and method of preparation. According to Constant, Venezuela and Trinidad have the best cocoa beans, which they export all over the world either as beans or as cocoa.
    Constant, who is a hard worker, only sleeps three hours a night. He talks long into the night with members of a club he has formed. The club is called "The Chocolate Munchers". Their main official activity is to get together for monthly dinners where they eat a very tiny dinner and tons of chocolate desserts.
    "I am an addict," Constant admits, "and I don’t want to be cured! " [br] What does Constant do now?
选项 A、He works for a French pastry chef.
B、He owns his own restaurant and tearoom.
C、He is a sculptor for a museum in Paris
D、He is a chef in the Institute of Taste.
答案 B
解析 由第4段第2、3句“It is，therefore，understandable that the restaurant，which he opened…is a tearoom and offers chocolate in every imaginable form．”可知，目前Constant拥有自己的餐厅和茶室，因此B为本题答案。第2段提到，Constant曾为一个有名的法国甜点师工作，并在那时逐渐迷上巧克力，故A不对。第4段开头提到“Constant认为他的巧克力创作就跟其他雕塑一样是件艺术品，然后接着讲他开的餐馆就坐落于巴黎国家古迹博物馆内，而并非说他是博物馆的一名雕塑家，故排除C。第4段倒数第4句提到Constant因嗅觉灵敏而跟the French Institute of Taste紧密合作(working closely with)，而非在那里担任厨师，所以D也可排除。
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