17/11/2013
Sweet Factory

Josef Lobmeyr, a master glazer, opened his first shop 200 years ago in the heart of Vienna. Since then, the brand has collaborated with many artists, and this year it is the turn of Bertille Laguet and Mathieu Rohrer, a French-Swiss designer duo (who studied at ECAL), to provide a performance for the Vienna Design Week. Inspired by the repertoire of shapes found in the archives of the house such as chandeliers pendants, the designers have transformed the boutique into a real candyshop, making lollipops and candy.

Photos © Kramar / Fischka.com * Source

11/11/2013
Cookbook, l’art et le processus culinaire

Elad Lassry, Eggs, 2010

Gianfranco Baruchello, La Bonne Soupe, 1978

La deuxième exposition du Palais des Beaux‐Arts se propose d’explorer les rapports de la création artistique et de la création culinaire, et leurs processus communs de transformation de la matière. Elle interroge la création culinaire au sein du domaine de l’art contemporain et met en exergue le dialogue entre artistes et chefs. On y retrouve des dessins, croquis, collages, vidéos des figures de la gastronomie.

Palais des Beaux‐Arts

13, quai Malaquais, 75006 Paris

mardi-dimanche : 13h-19h

7.5€ ‐ gratuit pour les moins de 18 ans

jusqu’au 9 janvier 2014

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The second exhibition of the Palai s des Beaux‐Arts is exploring the relationship of artistic creation and culinary creativity, and their common transformation process of materials. It questions the culinary creation in the field of contemporary art and highlights the dialogue between artists and chefs. It includes drawings, sketches, collages, videos of famous gastronomy figures.

Palais des Beaux‐Arts

13, quai Malaquais, 75006 Paris

Tuesday-Sunday : 1pm-7pm

7.5€ ‐ free for under 18’s

until 9th January 2014

05/11/2013
Mint and Zucchini Soup

You can imagine that these photos are not very recent because it is not yet the season of hyacinths, but as it is freezing cold, I told myself that there was nothing more comforting than a soup, and this one is simple and very quick to prepare…!

The Ingredients (for 2 servings)
– 2 zucchinis
– a dozen fresh mint leaves
– 1 oignon
– 1 tbps of butter

The Recipe

Sauté the onion with the butter in a saucepan.
Add the diced zucchinis, cover with broth. Add salt and pepper.
Simmer until zucchinis are cooked (about 15-20 minutes).
Add the mint at the last minute and mix everything.

03/11/2013
Le Bar à Burger

L’autre jour, Salma m’a invitée à tester un nouveau restaurant de burger (encore un!) dans le quartier animé du 10ème, avec Christophe et Slanelle. Au Bar à Burger ou BAB pour les intimes, à la déco industrielo-vintage, on est accueillis plus que chaleureusement et on déguste des recettes originales – fourrés dans les buns de Gontran Cherrier estampillés d’un B – comme ce burger au paprika fumé au foin servi sous cloche, le Wasabi Burger ou encore le Black Tentacules, aux calamars grillés et pain noir à l’encre de seiche. Le petit plus qui réjouit mon petit coeur : des boissons chouettes comme des jus de fruits frais, des limonades au piment ou du thé froid maison. Et on a même encore de la place pour goûter aux desserts, carrot cake, cheesecake, banoffee pie ou salade de fruits pour les frileux.

Burger + frites = 16,50€

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Le Bar à Burger

18 avenue Claude Vellefaux

Paris 75010

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The other day, Salma invited me to try a new burger restaurant (another one!) in the lively 10th arrondissement, with Christophe and Slanelle. At the vintage look Bar à Burger, or BAB for those in the know, we are welcome by a charming staff, and can’t make up our mind between the original recipes – stuffed in Gontran Cherrier’s stamped-with-a-B buns – like this smoked paprika burger served under a bell, the Wasabi Burger or the black Tentacles, made of grilled squid and black squid ink bread. The little plus that gladdens my heart: cool drinks like fresh smoothies, chili limonade or homemade iced tea. And there is even room to taste the desserts: carrot cake, cheesecake, banoffee pie or fruit salad for unadventurous.

Burger + fries = € 16.50

23/10/2013
Music + Food = Mood

Mario Villar Sanjurjo, un journaliste espagnol et Emma Hovel, une graphiste américaine, ont lancé ce tout joli magazine intitulé MOOD, sur la musique et la cuisine. Rien de tel qu’un délicieux petit plat en écoutant un album de qualité!
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Mario Villar Sanjurjo, a Spanish journalist and Emma Hovel, an American graphic designer, started this very pretty magazine called MOOD, about music and food. Nothing beats a delicious meal while listening to a quality album!

Pour mes amis suisses, vous pouvez l’acheter sur la chouette boutique en ligne Serendipité, qui vend aussi d’autres beaux magazines comme Kinfolk, Cereal ou Gather!

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For my Swiss friends, you can buy it online on this nice boutique called Serendipité, which sells also other beautiful magazines like Cereal, Kinfolk or Gather!

22/10/2013
Do you cronut ?

Have you heard of the new pastry that New Yorkers crave about? The cronut, a mix between the croissant and donut, was invented by French pastry chef Dominique Ansel (who spent seven years at Fauchon) and draws crowds (up to 40 minutes of queue!) in his shop in Nolita. Today, the cronut crossed the Atlantic to thrill London, where Jennifer Rinkoff spent days to find the perfect recipe in her family bakery in East London . Called “crodough” since the “cronut” is filed, it is made of puff pastry filled with pastry cream, a raspberry or caramel apple crumble. This new hybrid pastry trend has just to inspire bakers… At the “Duck and Waffle” , the highest restaurant of Great Britain, the “dosant” became the star of their Sunday brunch. A fried croissant topped with sugar, stuffed with lemon whipped cream and chocolate chip, made by Daniel Doherty. The teahouse “Bea’s of Bloomsbury” created the “townie”, a mix between pie and brownie, but also the “duffin “, their must have muffin + donut, which is the pride of the house. It also seems like it is ending up a Starbucks…

cronut

dosant

duffin