I ‘ve had a great passion for ceramics for years, and I started taking classes a year ago. It’s much more complicated than I imagined it would be but it’s exciting! You may have already seen some of my pieces on my Facebook page or my Instagram account… I am by the way preparing you a surprise! Meanwhile, here are my favorite Instagram accounts of professional ceramic artists:
When Italy’s taste meets Balinese savoir-faire. Simple and rough pieces, which are highlighting @royalebrat‘s colorful dishes.
Kim is Australian and creates delicate ceramic plates. The lace patterns are quite nice – although not very innovative.
Based in Germany, this shop / gallery offers a nice selection, very minimalistic.
A design studio located in Spain. I’m a big fan of the indigo tie and dye!
Heading to Melbourne for beautiful colors and textures.
I love Jen Collins who has a very unique style. This Canadian ceramic artist is also an illustrator, explaining her lovely imagery.
I fell in love with Jeroboam, a wine cellar and bar nestled in my favorite neighborhood. Dressed with rough wood and turquoise walls, this place is friendly, simple and as welcoming as its team. Here, one can discover 350 different natural wines through a futuristic machine thanks to which you can test several bottles by using a dedicated credit card; and you can even choose your glass capacity! Do not worry if you still want some information or tips, a passionate team is here to explain everything and tell you about their wonderful selection of the month. In the kitchen, Jessica treats us well with femininity. Of Polish origin, she changes the menu every month providing a new theme associated with the selected wines. Thanks to qualitative and fresh products (from Annie Bertin, Terroirs d’Avenir, …), a pinch of originality and nimble fingers, we can enjoy a grilled octopus and crunchy corn, homemade mackerel rillettes, chicken kebabs with a spicy peanuts salad, or a delicious beef tartare. If we want to stay casual, you can also share the cheese and charcuterie boards, and even end on a sweet note with the monthly chocolate fondant, figs and dulce de leche. Yum, we want more!
10 Rue Saint Sébastien
La Table :
Du mardi au samedi : 19h-23h00
Assiettes de dégustation 6-10€
La Cave :
Du mardi au vendredi : 14h-23h
Samedi : 10h30-13h30 et 14h30-23h00
350 bouteilles de 30€ à 500€
- 1 white peach
- 3 figs
- 5 strawberries
- a few drops of fresh lemon juice
1. Take off the peach and figs skin off.
2. Mix all the ingredients in a blender and voilà!
I created this recipe smoothie bowl for the Pruneau d’Agen. You probably already know that dried prunes are an excellent source of fiber, but it is also filled with antioxidants , minerals and vitamins !
Ingredients (for 1 bowl)
- 1 banana
- 6 strawberries
- 1/4 glass of prune juice
- 2 or 3 dried prunes
- seasonal fruits (blueberries, raspberries, …)
- coconut shavings
- grains and seeds (roasted buckwheat, chia seeds, roasted squash seeds, granola,…)
1. Mix all fruits with prune juice. You can even previously put bananas in the freezer for a very creamy and iced texture!
2. In a bowl, place the smoothie, and decorate with fruits and seeds as you wish.
According to the prune juice that you find you can put in more or less prunes. Some juices are very dense and strong in taste so just add little or no prunes at all, depends on your taste!
Dried prunes go well with many other fruits too, if you want to do other smoothie base (pear, peach, fig, kiwi, berries, …)
Vous connaissez la jolie marque Moutet? Créée au début des années 1900 dans le sud-ouest de la France, cette entreprise fait partie aujourd’hui des derniers tisseurs de Jacquard français (il n’en reste plus que 3!). Moutet célèbre aujourd’hui la créativité et le savoir-faire lors d’un pop-up parisien en collaborant avec le photographe Grégoire Kalt, qui s’est inspiré de la dernière collection moderne et colorée.
Tout ça pour vous dire qu’on vous gâte pour la rentrée, et qu’on vous fait gagner une sublime nappe de la nouvelle collection, d’une valeur d’environ 200€. Vous pouvez jouer sur Facebook, Twitter, Instagram, et même ici sous ce post, en répondant au commentaire suivant :
> Quel dîner allez-vous préparer si vous gagnez cette nappe?
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58 rue des Tournelles
Native from China but very popular in Japan, this salad is simply called “Mushi-nasu no goma-abura-shoyu”, and can be eaten hot or cold.
- 2 eggplants (organic is better!)
- 4 tablespoons soy sauce
- 1.5 tablespoons rice vinegar
- 2 tablespoons sugar
- 1 tablespoon sesame oil
- a little bit of chopped garlic
- a piece of finely chopped ginger
- you can also add some raw chopped leek
1. Cut the eggplants lengthwise into 6 pieces and remove the ends. Incise slightly the skin.
2. Steam them for about 10 minutes. Once cooked, cut them into pieces.
3. In a bowl, mix the ingredients to make the sauce, then add the eggplant and stir.