15/07/2011
Iced melon soup, prociutto chips

Here’s another improvised recipe, colorful and most of all easy-peasy. With the delicious melons of this season, you can’t be missing it. I am leaving you on this summery note because I am going on holidays for a few days…

The Ingredients (for 4 servings)

– 2 melons

– a few fresh mint leaves

– 1 lemon

– 4 peaces of prociutto

– pepper

– olive oil

The Recipe

Empty the melons and mix them with the lemon juice and mint.
Serve the soup into glasses with some olive oil and pepper. Put in the fridge.
Preheat your oven at 200℃ (T 7) and put the rolled prociutto to bake until it is crispy.
Put the ham rolls onto wooden picks and put them on the glasses.

10/07/2011
Picnic Chic!

Même si le temps oscille entre grandes chaleurs et pluies, je suis sûre que vous avez déjà commencé à envahir les pelouses, cours et autres jardins entre amis ou famille, pour déguster saucisson, fromages, salades, brochettes et fruits frais. Voici quelques idées d’équipement indispensable à tout bon pique-niqueur qui se respecte…

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Even if the weather swings between unbearable heats and rainy days, I’m sure you’ve already invaded gardens, lawns and courtyards with friends or family, to savour salami, cheese, salads, skewers and fresh fruits. Here are a few ideas to complete your equipment…

1. Distributeur de sauce tomate / Tomato sauce dispenser ✶ Conran Shop

2. Nappe / Tablecloth ✶ Fatboy

3. Set de bols et couverts pour pique-nique / Bowls picnic set ✶ Fratelli Guzzini

4. Panier en osier pour pique-nique / Woven picnic basket ✶ Crate & Barrel

5. Couverts assemblés en acier / Assembled knife, fork and spoon ✶ Italesse

6. Thermos ✶ Stelton

7. Boîte à pique-nique / Picnic box ✶ Habitat

07/07/2011
Stylish Blogger Award

J’ai le plaisir de vous annoncer que Happy Cream m’a decerné un Stylish blogger Award! C’est une sorte de chaîne, étant donné que je dois choisir à mon tour 7 bloggueurs à qui décerner ce prix, et vous dévoiler 7 choses sur moi…Mais que vais-je bien pouvoir vous raconter d’intéressant…

1. Je suis designer produit

2. Je n’aime pas le chocolat, non non, ce n’est pas une blague

3. J’ai un chaton complètement taré qui me détruit mon appartement et mes mains

4. Je cherche une destination pour mes vacances d’été donc si vous avez des idées…

5. J’aimerai bien faire un livre de cuisine

6. J’ai vécu plusieurs années en Australie

7. Je préfère largement le salé au sucré

Et voici ma liste des 7 bloggueurs stylés, le choix a été long et difficile :

1. Un Déjeuner de Soleil, parce que je la suis depuis longtemps et que ces recettes franco-italiennes me font baver

2. A Chicken in the kitchen pour ses polas plein d’humour

3. What Katie Ate pour ses photos rétro

4. A Field Journal pour ses jolies idées do it yourself

5. Evan’s Kitchen Ramblings pour ses photos gourmandes

6. Sooishi, parce qu’elle me fait voyager

7. Kris Atomic, pour ses belles photos et illustrations

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I am happy to announce that Happy Cream has given me a Stylish blogger Award! It’s a sort of tag : I now myself have to choose 7 blogs to give this same “prize”, and tell you 7 things about myself. What interesting stuff can I possibly tell you…

1. I’m a product designer

2. I don’t like chocolate, no, I’m not kidding

3. I have an insane kitty cat destroying my appartment and my hands

4. I am trying to find a nice destination for my holidays, so if you have any ideas…

5. I’d love to do a cookbook

6. I’ve lived several years in Australia

7. I prefer salty than sugary meals

And here’s my list of 7 blogs, the choice was long and difficult…

1. Un Déjeuner de Soleil, because I’ve been following her for a while now and that her French-Italian recipes make me hungry

2. A Chicken in the kitchen for his humourous polas

3. What Katie Ate for her nice retro photos

4. A Field Journal for her beautiful DIY ideas

5. Evan’s Kitchen Ramblings for her savoury recipes

6. Sooishi, because she makes us travel

7. Kris Atomic, for her pretty photos and illustrations

03/07/2011
Saturne

It had been some time that this restaurant intrigued me, and what was my pleasure to discover the evening of my birthday a few days ago, that I was going there! Seasonal products, simple but worked carefully and accurately, perfect cooking, incredible herbs, explosive flavors and exquisite seasonings. I am always disappointed by the desserts, but I was surprised by the goat sorbet with berries and tarragon, a pure delight.
The young chef Sven Chartier, worked with Alain Passard at L’Arpege, at Hegia with Arnaud Daguin, and also at Racines. He is a native of Périgord and traveled in Asia. The place is at the image of his Swedish grandparents: light wood, concrete lamps and neat black dishes.

Saturne

17 rue Notre-Dame des Victoires

75002 Paris
Menus ⎯ 37-59 €

Amuse-bouche de radis / lapin croustillant / ou comment revisiter le maki


Anguille fumée / poireaux crayon / herbes de livèche / fenouil brun

Fenouil

Livèche


Seiche et son encre / pois / feuilles d’amarante

Amarante


Homard bleu / haricots / fleurs de salsifis

Salsifi

Poulette / légumes du jardin


Faisselle / sorbet de chèvre / fruits rouges / estragon / comme une constellation!

Constellation de Persée


Glace au foin / profiterole de chocolat noir

Zäabar.

Zaabär c’est un chocolatier belge qui propose des chocolats aux épices un peu particuliers comme de l’anis, de la coriandre, du curry, des baies roses, gingembre, lavande… Le truc cool aussi c’est qu’on peut organiser des visites ou des ateliers pour enfants, particuliers ou entreprises dans les locaux de la fabrique de chocolat! Les ateliers se trouvent à Bruxelles mais vous pourrez sans souci commander les chocolats sur leur site ou les trouver dans des confiseries dans le monde entier (j’en ai vu au MK2 Bibliothèque à la boutique).

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Zaabär Factory Shop

125 chaussée de Charleroi

B-1060 Bruxelles

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Zaabär is a Belgian chocolate maker where you can find strange associations with spices : coriander, ginger, curry, lavander, aniseed… The nice thing is that you can organize workshops and visits in the factory in Bruxelles. Don’t worry you can still order the chocolate on their website, or find them in shops anywhere in the world.

29/06/2011
Honey and spices duck aiguillettes

I improvised this recipe the other day with duck aiguillettes, served simply with a salad and orange heirloom tomatoes. I was inspired by the way my Polish grand-mother prepares her meat, and precisely her filet mignon : she marinates it with lots of garlic and cinnamon, it’s divine (then cooks it with cream and caramelised apples, oh my god it rocks).

So you’ll need…

The Ingredients (for 2)

– 6 duck aiguillettes

– 1 ts (teaspoon) cinnamon powder

– 1 ts curcuma

– 1 ts ginger in powder or fresh

– 1 garlic clove

– 1 ts cumin

– 1 ts honey

– 1 ts balsamic vinegar

– 1 ts of fig vinegar (optional)

– 1 ts of rasberry vinegar

The Recipe

Place your meat into a bowl, pour the different spices on it.
Add the honey mix with vinegars, and the crushed garlic.
Let it marinate for at least an hour in the fridge.
Remove the garlic and cook it in a pan, then cook the meat 1 minute per side.