Sassy x Jean André

For the end of the year celebrations, Sassy, ​​the Frenchy cider brand, collaborates with illustrator Jean André. This festive and colorful box is available in limited edition at Colette for 30 €.


Vegan, a new cookbook

Chef Jean-Christian Jury, a vegan and raw cooking enthusiast, has published his first recipe book inspired by his travels around the world.

Chef of the vegan restaurant La Mano Verde in Berlin, he then left for Los Angeles and traveled around the world to teach vegan cooking. His latest project The Blue Lotus, in Thailand, is a teaching platform with plants, and a way to bring together all vegan chefs around the world.

Among these 450 recipes, you’ll find all kinds of appetizers, main courses and desserts, the great classics of the traditional cuisines of the world being revisited in a vegetable way, from Seychelles to Indonesia through Gabon, Benin, Moldova, New Caledonia, Suriname and Papua New Guinea, without forgetting France, Germany, Italy or England.

Publication: October 2017
Price: 39,95€


Café La Perle

La Perle is a real Parisian institution. In this place where the orange – the emblematic color of the 1960s – predominates, we find on the formica tables just as much workmen from the neighborhood as curious tourists, or regular Parisians customers. You can eat breakfast (eggs and co), take a coffee on the go, have lunch, or even enjoy a glass of wine on the terrace in the evening.

For lunch, we sip a fresh detox juice, while eyeing at the menu which offers a few starters and dishes of the day, composed of fresh and seasonal products. Let’s start with asparagus and their herb dressing, then enjoy a fresh tuna sashimi with wasabi sauce and fresh and crispy vegetables. For a real Frenchy meal, you can also opt for mayo eggs, homemade foie gras or roasted chicken.

Café La Perle
78 rue Vieille du Temple
75003 Paris
From Monday to Friday – from 6:30am until 2am
Saturday and Sunday – from 8am until 2am


At the edge of the cheerful Canal St Martin, we slip into Ima (“mum” in Hebrew), made of bricks and oriental ceramic walls. Ima was created by Joe Eliott (Cream), Mikael Attar and Jérémy Attuil (The Sunken Chip), a winning trio of the Gallina restaurant, next door. Let’s add chef Victoria Werlé to the place and we get beautiful vegetarian plates with sweet spices (12,5€ for a small or 15,5€ for a big plate), some colorful dips and pita, a shakshuka prepared by the minute (10,5€) and other healthy treats like homemade granola or tapioca bowl. Every weekend, I dream of their pancakes – to die for – stuffed with ricotta, covered with fresh fruit and date syrup (10€).

39 Quai de Valmy
75010 Paris

Every day from 10am until 5pm

Sculptural cakes by Dinara Kasko

Pastry chef Dinara Kasko worked closely with artist José Margulis in order to create edible cakes of his artworks. The Kinetic Tarts were inspired by Margulis’s drawings and sculptures made of geometric shapes, changing depending on the view angle.
The cakes are made out of red and white chocolate – cut with an industrial machine – and a berry-tart-base.

“It had to be an installation-performance where the art was created by José Margulis and then transformed by me into an edible piece of art which would be later consumed – thus disappear” says Ukrainian chef Kasko.

Smoked haddock and avocado spring rolls

Have you heard of J.C. David? It is a traditional company specialized in fish smoking. Their production is inspired by an ancestral process, completely artisanal and natural, with which quality fish are smoked thanks to salt and smoke from wood-burning ovens. You can find their products in high-end fish shops, in some restaurants but also at the Grande Epicerie de Paris and Monoprix supermarkets. I created a very simple recipe based on smoked haddock, which goes very well with avocado (just like smoked salmon for that matter).

The Ingredients (pour 4 persons)

– 8 rice wrappers
– 280g of smoked haddock
– 1 avocado
– spinach leaves
– 1 piece of fresh ginger
– a bunch of fresh coriander

The Recipe

  1. Dip a cake of rice wrapper in lukewarm water in a large dish, as it softens. Do not leave it too long either, otherwise it will be too fragile.
  2. Arrange it on a plate or a worktop, place a piece or a slice of smoked haddock, a slice of avocado, some leaves of spinach, all in the middle on the rather low part of the wrapper.
  3. Grate some fresh ginger over, add a little bit of coriander leaves. Close a right pan on the middle, then the left and roll tightly.
  4. You can serve the rolls with a mixture of sesame oil and soy sauce, or some peanut sauce!