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Porte 12

Porte12With copper details, from the door to the upholstery buttons, to the lamps and pieces inlaid into the wooden tables, nothing is left to chance in this jewel hidden in an alley of the 10th arrondissement, designed by the studio Rare. Even the blue chairs associated with that copper touch find itself declined on the beautiful graphic identity of the restaurant, on their website or their beautiful business cards. Inside, under the glass roof that floods the room with light, you can taste the amazing dishes of the very creative Vincent Crépel, who worked around the world (Switzerland , Singapore , …) with, among others, Philippe Rochat, who sadly passed away last month. The dishes are marked by a infinite poetry, the mix of textures (crunchy chips, fine powder, jelly …) is exploding under the taste buds, and leave the aftertaste of an incredible culinary and visual experience.

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egg yolk marmalade on a parmesan crisp, watercress chips (shame, the corn will be only decorative)

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a very cute garden with radish with cocoa and garlic crumble, smoked espuma: stunning blend  (shame there wasn’t more than one radish)

Porte12-03fresh peas and carrots, avocado, trefles, a pure delight

Porte12-04popcorn fried shrimp head / shrimp, Chinese bread and parmesan crust

Porte12-05cooked-to-perfection-pollock, incredible reduced juice of ginger orange and carrot, orach, Chinese cabbage and zucchini, tapioca chips

Porte12-06candied confit pigeon, cherry and jelly, gnocchis, amaranth

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because I’m not a chocolate fan, I had a special dessert which was an amazing revisited lemon tart, and also a fabulous sponge cake – probably the best I ever had – with strawberries and a sort of cream cheese

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The highlight of the meal, this beet sorbet – completely crazy and impossible to photograph because it was covered with black powder in a black bowl!

Porte 12
12 Rue Des Messageries
75010 Paris

12h00 – 14h00 / Tuesday to Friday
19h00 – 22h00 / Tuesday to Saturday

Menus : 28-35 € (lunch) and 58-65 € (dinner)


Lemon, mint and coconut cocktail

CocktailCitronMenthe

That’s it, heat is coming back – to my delight – and here’s a super refreshing recipe of a virgin cocktail for the occasion!

The Ingredients ( for 1 glass)

– about fifteen fresh mint leaves
- 1/2 lemon
- 1 tablespoon of sugar or honey
- 1 small piece of ginger
- 33cl of coconut water or 15cl water + 15cl of coconut water

The Recipe
1. Place all ingredients in a blender and mix.
2. Serve chilled with ice, decorate with edible flowers if you have any.


Sun and tapas

Summer…my favorite season: the sun, a nice heat, a straw hat and light dresses, watermelon, strawberries, juicy peaches, the most beautiful season for fruits! Ricard asked me to imagine a tapas recipe that could accompany their new pastis 51 rosé, a drink that combines that anise taste combined with red fruits. And who says anis, says fennel, thus I imagined small bruschettas with fennel – my favorite vegetable – and strawberries, a quick and easy recipe for a cozy night. I had just gotten back from Switzerland and more particularly from a walk in the mountains, where I found some lovely wild strawberries. I’m not a big sport girl, neither a good walker, and the only reason that would make me walk for hours, it is obviously, you guessed it, the lure of food: wild strawberries to pick, cheese fondue in a top of the mountain cottage, hidden mushrooms in the moss, wild flowers to make bouquets, elderberry and wild fennel, in short, everything that can be eaten. And it must be said that the best smell that nature could create is still that of wild strawberries. Well, these ones had a little sun-dried and when I brought them back to Paris they were not very juicy anymore either, but that smell, oh dear…!

The Ingredients

1/2 fennel
some strawberries
3 tbsp olive oil
1 tsp balsamic vinegar
1/2 lemon
salt pepper
some wild strawberries
small toasts (I used those from Eric Bur)

The Recipe

  1. Cut the fennel in 2, and cut it finely with a mandolin.
  2. Cut the strawberries into small dice, mix with fennel and add the olive oil, vinegar, lemon juice, salt and pepper.
  3. Place the mixture on toast and decorate with wild strawberries. Serve with 51 rosé (1 volume for 7 water volume, to be served with plenty of ice and to be drunk responsibly!)

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tray by Chabatree from the TopsTapasFraisesdesbois


BbyB Tokyo, by Nendo

Nendo decidedly loves chocolate! After the chocolate pencils, tubes of paint or the beautiful chocolatexture project, the Japanese designer was commissioned by the Belgian Michelin starred chef Bart Desmidt, who opened a first chocolate shop in Tokyo’s upscale Ginza district, for its BbyB chocolate brand. In this futuristic store, only the colored packaging stand out, arranged by color on transparent plexiglass sliding drawers. The counter which runs through the whole store  transforms into a tasting area at the back of the store. Very attached to mathematical grid systems and combinations, the designer used packaging as modular  elements “because the chocolates are all the same shape, the packaging is modular: five bars of chocolate slot neatly into each sliding box, and five boxes slot together into a cube”.

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Silken Favours

About Foood as you know is a blog that talks about everything that is related directly or indirectly to the world of “food”. I had even created a FASHION category in which I mentioned collaborations between fashion brands and bakeries, apple-shaped bag or Nike made of hamburgers. Today I have the pleasure to introduce you to a small British brand that I love, Silken Favours, whose creator Vicki Murdoch draws sublime prints. I had a lot of fun shooting these beautiful silk blouses and fruit pillows, and even my cat Jango played along! Check out the interview with Vicki after my photos …

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Art direction: Yoanna © About Foood
Photos: Zoé Wittock
Assistant: Rowena Cociuban

- Tell us a little bit about you…

I’m from Scotland, I grew up in a place called Aberdeen, but moved to London when I was 17 to start a modelling career which I got into from winning a competition in 1998. I got to travel the world when I was quite young and I did it by myself, so you make friends quickly and grow up fast. I had always yearned to go to Art School, so when modelling was slowing down I went to Chelsea to study textiles, which I absolutely loved. When I graduated I worked as a freelance print designer and then started up Silken Favours when the idea for making bespoke scarves popped into my head.

- What is Silken Favours?

I launched Silken Favours in 2011. The philosophy of the brand developed from a love of creating unique and personal designs for friends and family. The first scarf I made was for my parents, I drew all the birds that visited their garden, It made them cry. I thought this is great, I want to make more people cry. When I designed my first collection I was inspired by close friends, their pets and other things they care about. The prints I design are meant to be fun, but I hope they are timeless pieces that people can treasure forever.

- Do you design every pattern?

Yes, I’m a print designer and thats what I love doing best, if I could spend all day doing just that it would make me very happy, but running a business takes up lots of time, so my designing and drawing isn’t an everyday occurrence.

- Where do you get your inspirations from?

You can draw inspiration from anything, I’m obsessed with nature, as you can see from my designs, so parks, travelling, being outside in open beautiful places in inspiring. I live in London so there are so many incredible exhibitions going on, inspiring people to meet etc. I also love vintage junk stores, and find inspiration from old books, music, films. These days you can research so much on google, and so much information is thrown at you, you need to filter it down to really take anything in.

- Where are the products made and how?

Well, the process starts with my drawings. I normally use pen rather than pencil for a stronger line. I then manipulate the drawings on photoshop and illustrator, adding colour and positioning the images in a composition I’m excited about. The designs are then sent off to be digitally printed here in the U.K. and each product is finished by hand by in East London.

- Where do you hope your brand will be in 5 or 10 years?

I hope that the brand continues to expand organically and slowly. in 5 years it would be amazing to have done many more collaborations with other wonderful designers and brands, Make the name known more globally,
and increase the homeware side of my business, in 10 years I would love to have a wonderful team behind me, so I could just design all day whilst travelling the world getting inspiration.

11040402_797810446971336_2145010358034550154_n-1Silken


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Fresh ice-cream

It’s hot, hot, hot, wherever you are in France (and probably elsewhere) we are dripping, sweating, swimming, hiding in the fridge or in front of ventilos. To cool off a bit, here are some ideas of refreshing ice-cream!

Ice Roll

What: an ice cream shaped in rolls , prepared in front of you!

Where: La Javelle, Port de Javel Bas – 75015 Paris

Every Sunday from 12:30 to 7:30 p.m.

How much: € 4

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Les éclairs glacés

What: The éclair ice-cream is available in several tastes, with its playful packaging. We love the pecan vanilla : Madagascar vanilla ice cream, almond praline with chocolate frosting and caramelized pecan nuts.

Where: Eclair de Génie

32 rue Notre Dame des Victoires – 75002 Paris

14 rue Pavée - 75004 Paris

13 rue de l’Ancienne Comedie – 75006 Paris

How much: € 6.50

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Raimo

What: The oldest traditional glacier from Paris (since 1947) offers sorbets and ice-creams – rather classic but delicious – either cones to take-away or huge iced desserts to eat in their shop. Special mention to the lemon-basil sorbet, almond syrup-almond milk and three spices ice-creams.

Where: 63 boulevard Reuilly – 75012 Paris

every day from 10:30 to 22:00

or on their e-shop

How much: double scoop for 5 €

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La Martinière

What: On the Ile de Ré, since 1970, La Martinière declines incredible scents like oyster-caviar, camembert-cherry or viagra ?! Sorbets have also associations that makes you want to just stay there forever: strawberry-combawa, coconut-pineapple-hibiscus or jasmine-nectarine, all in super pretty packaging.

Where: 17 quai de La Poithevinière – 17 410 St Martin de Ré

From 10:30 to 22:00

How much: double scoop for € 3.40

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La Fabrique givrée

What: I discovered one of the 3 accomplices behind the project (Hugues, Martin and Jeremie Runel , the finalist of “Who will be the next great pastry chef?”) at the Omnivore festival. Their credo: search for the best products of the season, and collaborate with farmers in their region. Their website is as beautiful and original as their creations. Completely frosted !

Where: 3 Place de l’ Hôtel de Ville – 07200 Aubenas

and 27 place des Herbes – 30700 Uzes

From 11 am to 22:00

How much: from 2 to 8 € for ice cream / 6.50 to 16.50 € for inventive sundaes

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Ladurée

What: Ice creams (Coffee, Caramel, Pistachio, Rose, Vanilla, Nuts) and sorbets (Chocolat Guanaja, Lemon, Strawberry, Raspberry) with a macaron on the top!

Where: 16 rue Royale – 75008 Paris
75 avenue des Champs-Elysées – 75008 Paris
21 rue Bonaparte – 75006 Paris

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CATEGORY : FOOD