FR
EN
HOME
PRESS
CONTACT
LINKS

21/03/2013
Easter Bunny

  ( Y)
  ( . .)
o(“)(“)

Here are a few ideas of products, chocolates, decoration and DIY for Easter! You can find all the details on my Pinterest board!

I love those chocolates made by Daniel Mercier for the Bon Marché. 

 

They made me think of this “dipping” design project from my designer friend Adrien Rovero.
Last year I did this post on Easter eggs and imagined the artistic inspirations, and I talked about Brancusi which is very funny because this year’s egg from Jadis et Gourmande is clearly inspired by it! It’s funny isn’t it?
 

17/03/2013
Au Passage

Not to be confused with Le Passage (which incidentally has changed owner, not as cool as before!), or other restaurants of the same name, Au Passage is an old troquet with a more than friendly atmosphere, hidden in an alley in the 11th. In the kitchen, Australian and English chefs (formerly cute looking tattooed James Henry has been replaced by Shaun Kelly of Saturne) who create Frenchy tapas. An amazing broth flavored with smoked eel, wonderfully seasoned radish razor clams, almond mint and yogurt wheat salad, I leave sated and conquered. The downside, if you eat late, they may miss certain dishes or desserts. It seems they have opened a new HQ, Bones, I am running there with my eyes closed!
Au Passage
1 bis, passage Saint-Sébastien
Paris (75011)

Menu 13,50-19,50 € (lunch) / carte 20-30 € (dinner)

 

oeuf mollet / brandade
bouillon d’anguille fumée / radis
couteaux / clams / escargots
cannette / pomme / chou rouge
salade de blé / yaourt / menthe / amandes
cochon / moutarde et salade / salata

13/03/2013
Modern Art Desserts

Je vous avais déjà parlé des gâteaux Mondrian il y a trois ans et encore dernièrement, et vous connaissez déjà mon goût pour l’art… C’est pourquoi je me suis empressée de venir vous parler du nouveau livre de la pâtissière Caitlin Freeman qui vient de sortir : Modern Art Desserts, pour le café du SFMoMa (Musée Moderne de San Francisco), dans lequel elle délivre des recettes inspirées de grand artistes contemporains!
_____________
I featured the Mondrian cake three years ago and again recently, and you already know my taste for art… This is why I hurried here to tell you about Pastry chef Caitlin Freeman’s new book. She created these amazing desserts for SFMoMA’s (San Francisco Museum of Modern Art) cafe, inspired by works of art in the museum’s collection. You can discover those recipes in her new book Modern Art Desserts.
Wayne Thiebaud
RothkoAvedon

10/03/2013
Blood oranges and fennel salad

I’m a big fan of fennel, and finely chopped, it loses its strong aniseed taste which may displease some people.

The Ingredients (for 4 people)
– 1 large fennel
– 3 blood oranges
– sunflower seeds
– a handful of spinach leaves
– 4 tbs olive oil
– half a lemon
– 2 tbs yuzu juice
The Recipe
  1. Toast the seeds in a pan a few minutes.
  2. Cut the fennel in half and then in the width direction as thin as possible.
  3. Cut the oranges into supremes, and put everything in a large bowl with the spinach.
  4. Season with a vinaigrette of olive oil, lemon and yuzu juice.

05/03/2013
Les 10 Plus Beaux Packagings de Chocolat ❤ The 10 Prettiest Chocolate Packaging

J’admire depuis longtemps le packaging et il est plaisant de voir que des domaines comme l’alimentaire permettent à des graphistes de créer de très beaux projets. Voici ma sélection – complètement subjective évidemment – de mes emballages préférés de barres chocolatées!
// I have been admiring the packaging world for a long time, and I find very pleasing to see that some fields like food give the chance to graphic designers to express themselves and create beautiful projects. Here is my selection – completely subjective of course – of my favorite chocolate bars packaging!
No 1 ❤ Mast Brothers (dont je vous avais déjà parlé ici), que les frères eux-même ont designé.
//  Mast Brothers (I’ve already done a post about them). The packaging was designed by the brothers themselves.
No 2 ❤ Marou, basée à Ho Chi Minh, a été fondée il y a moins d’un an par deux Français aventureux. Ils ont décidé d’utiliser les petites quantités de fèves de cacao récoltées, fermentées et séchées sur de petites exploitations familiales à travers le delta du Mékong et les hauts plateaux du Vietnam. C’est l’agence de design Rice Creative qui a créé leur identité et packaging, inspirés par les papiers de cérémonie artisanaux vietnamiens, sérigraphiés à l’encre d’or antique, mixant modernité et tradition.
// Marou, based in Ho Chi Minh, was founded less than a year ago by two adventurous French guys. They decided to use small quantities of cocoa beans harvested, fermented and dried on small family farms across the Mekong Delta and the highlands of Vietnam. The design agency  Rice Creative created their identity and packaging, inspired by Vietnamese ceremony papers, antique gold silkscreened, mixing modernity and tradition.
 
No 3 ❤ Casa Bosques est une collaboration entre un chocolatier mexicain de renom et un studio créatif, proposant une collection autour d’un voyage de saison sur les routes du cacao.
// Casa Bosques  is the result of a collaboration between a Mexican chocolatier and a creative studio focused, based on a seasonal journey through the cacao route.

No 4 ❤  Chocolates with attitude : une édition limitée dessinée par le studio Bessermachen. Les autres gammes sont aussi très jolies, recouvertes de pin-up glamour.
// An edited limition box by Chocolates with attitude, designed by the Bessermachen studio. The other collections are also very pretty, full of pin ups.

No 5 ❤ Une jolie recherche formelle ludique et animale, de la jeune graphiste Julia Agisheva pour Einem.
// An interesting concept: animal boxes for Einem by young designer Julia Agisheva.

No 6 ❤ Adore dont les packagings en papier découpé sont dessinés par le studio serbe Coba and Associates.
// Adore, whose cut out paper packagings were designed by Serbian studio Coba and Associates.
No 7 ❤ Honest, les chocolats sud-africains bio, dont les emballages sont chacun signés d’un artiste différent.

// Honest, an organic company from South Africa, whose wrappings are each designed by a different artist.

No 8 ❤  Créé par l’agence Alok Nanda and Company pour Filter, ces tablettes s’inspirent des saveurs uniques trouvées dans certaines régions du continent indien.
// Created by the agency Alok Nanda and Company for Filter, these bars get their inspiration in unique flavors found in the Indian continent.
No 9 ❤ Tea Infusions : des thés bio infusés au thé dessinés par Dana Klumb.
// Tea Infusions: organic and hormone-free infused tea chocolate, designed by Dana Klumb.
No 10 ❤  Les emballages de Dandelion sont fait en papier recyclé indiens, sur lesquels figurent l’origine du grain, la date de récolte et les notes gustatives. 
// Dandelion‘s packaging is made from recycled paper from India’s garment industry. On the label is printed the bean origin, harvest date, batch number and tasting notes. 

sources : Lovely Package / Dzine Geek / 10and5 / Behance / DesignerDaily / The Dieline

26/02/2013
Shrimpy’s

If you’re planning a weekend in London soon, here is a very nice little pop-up restaurant that will be open only 2 years. Shrimpy‘s is led by Pablo Flack and David Waddington – veterans of the pop-up restaurant scene – and lies at the edge of a canal in London (in fact if you do not know this place you will never find by chance because it is a bit hidden!) whose setting is lovely. The prices are fair, the food is tasty and original, a perfect Londonian dinner! The lobster and mashed corn are amazing… 
Shrimpy’s
King’s Cross Filling Station Goods Way
London N1 (020-8880 6111)
maïs grillé / grilled corn
ceviche et chips de banane plantain / banana chips and ceviche
la langouste orgasmique / the orgasmic lobster