Chocolate Legos

The Japanese artist  Akihiro Mizuuchi created molds from legos with which he has shaped many chocolate pieces. These modules allow to create infinite forms, that is if the chocolate doesn’t melt in your hands! Akihiro had fun making small kawaii monsters with white, milk, dark and pink chocolate pieces of different sizes.


My Easter chocolates best-of

April! Easter, the preferred period for chocolatiers who redouble originality and creativity to provide incredible chocolate eggs, bells, rabbits and other fancy forms! There are dozens and dozens, but I’m showing you my favorites…


1. Le nOeuf papillon - A la mère de famille, 45 €
Black or milk chocolate,  super chic !

2. Chasse à l’oeuf de Cyril Lignac, 35€
A spring creation signed Cyril Lignac and Benoît Couvrand: 66% dark chocolate shell, creamy duo dark chocolate and vanilla from Madagascar and crispy caramelized dried fruits

3. Oeufs Kerala, Jacques Genin, 76 – 119€
Unique and hand-painted eggs by Corinne Jam

4. Oeuf perlé - Hédiard, 39 – 79€
The egg dresses up with sweet pearls

5. Œuf Nœuds-Nœuds - Jean-Paul Hévin, 24 – 41€
The egg is all dressed up, made of dark chocolate, topped with dark chocolate and stuffed with eggs

6. Oeuf vache - Patrick Roger, 55€
Meilleur Ouvrier de France, Patrick Roger is a true sculptor and creates graphical eggs topped with dark and milk chocolate


1. An inspired rabbit by sculptor François Pompon Pierre Hermé, 130€

2. Poisson d’avril - Fauchon, 36€

3. A rabbit dressed in Liberty designed by Mini Labo - Mazet, 11,20€

4. Ibis des Marais - Christophe Roussel, 44€

5. Origami rabbit - Michel Cluizel, de 14,40 – 69€


1. Rocket egg - La Grande Epicerie de Paris, 34,90 €
A collection of interstellar eggs by Daniel Mercier

2. Easter trio - Hôtel Burgundy, 40€
Julien Chamblas, the new chef of the luxury hotel Le Burgundy offers strawberries topped with a chocolate macaroon milk-chocolate ganache tart, white chocolate candies and truffles strawberry pulp, and macaroon

3. Baby Doll - Pierre Marcolini, 13,90€ – 46,50€
Russian dolls are declined by the famous chocolatier Pierre Marcolini in 3 sizes

4. Coral egg - Hugo & Victor, 48€
An underwater coral egg made of Ghana chocolate, garnished with white chocolate

Salad Memos

Korean designer Boyeon Oh from Studio By By created these surprising vegetables look alike memo notes. Provided in a packaging such a small salad, it contains tomato slices and lettuce leaves, on which you can leave little love words or to do lists! Super fresh, extra fresh.

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Le fruit défendu

The Mandarin Oriental in Tokyo has created these amazing chocolates, the forbidden fruit in the shape of apple, praline hearts and Sakura strawberries.


DIY gold piñata number

I finally began to find some time to complete this Do It Yourself (DIY) category, I am overflowing with ideas and never have enough time to achieve them! I made this pinata for the blog’s 5 years birthday, but you can make one for your own or your darling or children of course! It’s not very complicated, you just have to arm yourself with a little patience …

Duration: 4 h

Price: <2 euros

Difficulty: easy



1 roll of shiny gold paper
1 cutter or scissors
1 large cardboard
1 printed number
1 roll of tape
1 pencil
1 rule


1. Draw or print your number and cut it in the cardboard twice.Pinata-Number-Gold_2Pinata-Number-Gold_3

2. Cut pieces of cardboard the same width to build your volume and fasten them together with tape.

3. Allow an open part you will close at the end, and through which you will slide candy, sweets, gifts, …


4. Cut strips of about 5 cm in gold paper, fold on themselves like an accordion and cut small fringes.
5. Unfold the strip and then paste it onto each side of your figure starting from the bottom, sticking each band one above the other.



Artichoke and forgotten vegetables cream soup

It’s still pretty cold here in Paris, let’s make some soup. I found these beautiful forgotten vegetables, which I didn’t know, on the stand of the Causses grocer at the end of Maison et Objet. Their actual shop is located in Pigalle.

The Ingredients

5 Jerusalem artichokes
5 Peruvian ocas
5 mashuas
5 small artichokes
1 stock cube
1 piece of butter

The Recipe

1. Turn the artichokes over (short tutorial) and empty the hay.
2. Cut all vegetables into cubes, bake them with the butter in a large pan, salt and pepper.
3. Cover with water, add the stock cube, cook until the vegetables are tender, then mix.