13/03/2011
Le Passage

Le Passage is one of those adresses that you hesitate to share, a little treasure that you’ll happily keep to yourself (but because I’m so cool I’m sharing it with you guys). This restaurant is hidden in a little curious alleyway near Bastille’s animated neighbourhood. Under wooden beams, I discovered this simple and friendly looking place, warmhearted like its chef’s cuisine, the young and talented Iacopo Chomel. Here, no menu, just several entrées, meals and desserts, changing each day, depending on fresh and seasonal products, and the fresh fish caught by his Breton fisherman friend.

(Note: the restaurant has been replaced by another which is good but less than before…)

Le Passage

18, passage de la bonne graine

75011 Paris

+ 33 (0)1 47 00 73 30

Starters : 7 – 15 €

Mains : 15-25 €

Desserts : 7 – 10 €

09/03/2011
Cookieboy.

Cookieboy, comme son nom l’indique, fabrique des cookies…Mais des cookies pas comme les autres, des biscuits improbables, délicatement décorés, habilement colorés, telles de petites oeuvres d’art. Il prépare aussi des biscuits sur mesure.
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Cookieboy, as you might guess, bakes cookies….But not the kind of cookies you are used to see, these are fabulous shaped biscuits, delicately decorated, skilfully coloured, like little art pieces. He also customs cookies for your events, birthdays, etc.

04/03/2011
Evian by Issey Miyake.

L’habillage de la dernière bouteille Evian a été dessinée par Issey Miyake (avec qui j’ai d’ailleurs la chance de travailler pour un projet de design…!), inspirée par sa fameuse ligne Pleats Please. Un petit aperçu de la ligne issue de la nouvelle collection S/S 2011, photographiée par Hiroshi Iwasaki, direction artistique par Taku Satoh. La bouteille peut être commandée sur le site d’Evian.
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The new Evian bottle package has been designed by Issey Miyake (with whom I have the chance to work for a design project…!), inspired by its famous clothing line Pleats Please. The photo is a hint on the new S/S 11 collection, shot by Hiroshi Iwasaki and directed by Taku Satoh.
The bottle can be ordered online.

03/03/2011
Festival du Livre Culinaire, 3-6 mars 2011, Paris.

Le Festival du Livre Culinaire s’installera au Centquatre du 3 au 6 mars 2011. Plus de 200 éditeurs cosmopolites sont attendus pour présenter leurs livres de cuisine aux professionnels et aux gourmands.
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The Cookbook Festival will be held at the Centquatre from 3-6 March 2011. More than 200 worldwid publishers will present their books to professionals and amateurs.

26/02/2011
Granola

Loving my home-made granola every morning… :)

25/02/2011
Cranberries and apple crumble

If you’re looking for a very quick and super-easy dessert recipe, crumbles is for you. Moreover, you can decline it with all the fruits you want.

The Ingredients
– 2 big apples
– 125 g cranberries
– 150 g flour
– 75 g butter
– 100 g sugar
– 1 tbs ground cinnamon

The Recipe

In a bowl, mix the flour with the sugar, then add the butter. Knead it well until it becomes “sandy”. Add the cinnamon and a little bit of salt.
Peal and cut the apples in cubes.
Butter a mold, pour the apples, the cranberries and the paste over.
Bake for 35 minutes at thermostat 6 (180°C).