Ladurée just came out with a new flavor of macaron to celebrate the beginning of spring : the lily of the valley macaron (“muguet”), and its pretty box.
A new series of boxes inspired by flowers has also been designed for this season.
07/05/2010
“La Grande Dégustation”
What more than a barbecue to celebrate the beginning of the nice weather (which we are still expecting…)? A giant and free barbecue is organized by the Federation of French Butchers, Sunday 23rd of May, at the Hôtel de ville of Paris. They will be cooking veals, porks and lambs. Yum!
Quoi de plus chouette qu’un barbecue pour fêter le début du beau temps (hum hum)? Les fédérations des boucheries d’Ile-de-France organisent le dimanche 23 mai, sur le Parvis de l’Hôtel de Ville de Paris, un barbecue géant et gratuit pour promouvoir leur métier et les produits de la boucherie. Ils y feront cuire veaux, porcs et moutons. Miam!
03/05/2010
Fashion Cakes
30/04/2010
Green peas and bacon spaguettis
The Recipe
- Bake some chopped bacon, and green peas in a pan for about 10 minutes.
- Mix one egg yolk with 250ml of liquid cream and add it at the last minute, then add your spaguettis.
- Decorate with rucola salad.
29/04/2010
Everybody ♥ Jamie
You all know Jamie Oliver, his cookbooks, his TV shows, his recipes, his commercialised products… Talking of which, here is a selection of a few of his beautiful packagings. They were made by commissioned artists and designers from around the world.
25/04/2010
Rare salmon with Fennel, curcuma and chervil
The Recipe
- Put your salmon filet in a square of aluminium foil.
- Sprinkle with a spoon of curcuma, of cumin, fennel seeds, some salt and pepper, and a dash of lemon juice and olive oil.
- You can also add some fennel cut in slices. Fold the foil back on the salmon.
- Bake for 15 minutes (bake more if you prefer it well cooked) at 200 degrees.
- Serve with fresh dill and chervil.