13/12/2011
Bûche oh ma bûche!

Cette année, les chefs pâtissiers redoublent encore de créativité pour leurs fameuses bûches de Noël. Voici une sélection pour tous les porte-monnaies!

___________

This year, pastry chefs have again overflow with creativity while making their Christmas yule logs. Here is a selection for every budget!

Arnaud Delmontel
Pour/For: 8 personnes/servings
Prix/Price: : 42,50 €

Häagen-Dazs par/by Kiki Van Eijk
Pour/For: 8-10 personnes/servings
Prix/Price: 43 €

Lenôtre
Pour/For: 8 personnes/servings
Prix/Price : 7,50 €

La Maison Du Chocolat
Pour/For: 6/8 personnes/servings
Prix/Price: 119 €

Pierre Hermé

Pour/For: 6/8 personnes/servings
Prix/Price : 110 €

Crillon par Jérôme Chauchesse
Pour/For: 6 personnes/servings
Prix/Price : 75 €

Hugo&Victor
Pour/For: 8 personnes/servings
Prix/Price : 78 €

Marcolini
Pour/For: 6 personnes/servings
Prix/Price : 45 €

Patrick Roger
Prix/Price : 35 €

Sadaharu Aoki
Prix/Price : 40 €

12/12/2011
Idée de Cadeau de Noël #01

♥ En Cuisine avec Alain Passard, aux éditions Gallimard Jeunesse, de Christophe Blain

Pendant plus de deux ans, le dessinateur Christophe Blain a suivi le chef Alain Passard de ses cuisines à ses jardins potagers. Avec un sens de l’observation singulier, il livre le portrait d’un chef qui a su redonner aux légumes leurs lettres de noblesse. Vous y trouverez également seize recettes inédites d’Alain Passard.

______________________

Christmas Present Idea #01

♥ En Cuisine avec Alain Passard, edited by Gallimard Jeunesse, by Christophe Blain

For more than 2 years, the illustrator Christophe Blain followed renowned chef Alain Passard from his kitchen to his garden. He reveals with talent the portrait of a chef passionate about vegetables. You’ll also find 16 recipes from the chef himself.

05/12/2011
Gold Digger.

Noël approche à grand pas, et pour l’occasion je vous ai préparé une liste d’indispensables afin que votre table resplendisse de mille feux. Un peu de bling bling pour la fête, allez hop!
_______
Christmas is approaching, and for the occasion I’ve prepared a list of essentials so that your table can shine brightly. A little bling bling, let’s party!

1. Pour se réchauffer, le thé de Noël / To heaten up, the Christmas Tea ⚛ Fauchon
2. Pour briller de mille feux sur la table, la pelle à tarte paillettée / To sparkle on the table, the glitter tart server ⚛ Leif
3. Je suis éperdumment fan de Jaime Hayon, et encore plus de cette nouvelle collection d’animaux…ou comment se ruiner avec un canard / I am such a huge fan of Jaime Hayon and even more of this new animal collection…or how to ruin yourself with a duck ⚛ Baccarat
4. Pour sentir bon, la bougie / To smell good, the candle ⚛ Cire Trudon
5. Les paillettes étoiles dorées comestibles tu connais? C’est pas génial?! / Have you heard about the eatable gold stars? Isn’t it amazing?! ⚛ Cuistoshop
6. Une feuille dorée dans mon assiette / A golden leaf in my plate ⚛ Bernardaud
7. Un verre pour trinquer / A glass to celebrate ⚛ Zara Home

Kanye West feat. Jamie Foxx / Gold Digger

04/12/2011
Christmas inspirations

The taste of perfume

To call upon a chef rather than a perfumer (or what we call a “nose” in French)…Thierry Mugler just had this idea by collaborating with famous French chef Hélène Darroze. She was asked to invent 4 recipes inspired by Mugler’s famous fragrances : Angel, A*Men, Alien and Womanity. The chef thus imagined for best seller Angel, a crispy duck with redcurrant, lemon and beetroot. The perfume Alien transforms into a frozen cream with tonka beans, cookie clafoutis and pink crystallized grapefruit.

Alien

A*Men

Angel

Womanity

Furthermore, the brand is not the only one to be thinking about this sort of partnership, because chef Phillipe Conticini (with his store La Pâtisserie des Rêves), invited perfumer Olivia Giacobetti to revisit our childhood with candies.

Marshmallow, rose-water biscuit, Ear Grey sugar, rock candy, Christmas spices caramel, a sunny lollipop and a candy with a thousand candy taste…

And if you didn’t have enough, I can also talk to you about a book by Sabine Chabbert, a fan of perfume, who asked several perfumers to express themselves with gastronomy. Each of one them invented or described a recipe which evokes souvenirs, sensations and strong imagery.

30/11/2011
Scones

Hmm, scones, I discovered them in Australia almost 10 years ago…You probably know them, but if you don’t, they are a sort of little bread served with jam, butter of clotted cream, and tea.

The Ingredients (for about 15 scones)

500 g flour

15 g baking powder

1/2 tbs salt
90 g butter
300 ml wholemilk
70 g raisins (optionnal)

The Recipe

1. Mix the flour, baking powder and salt into a bowl.

2. Add the butter cut into cubes. Mix with your fingers until you obtain a sort of semolina.

3. Add the raisins and milk, mix again but not too thoroughly.

4. Preheat your oven at T. 7 (220°C).

5. Pour the mixture onto a countertop with a little bit of flour. Form a ball.

6. Spread it with a rolling pin so that it is approx. 2 cm thick (0.8 inch).

7. With a glass or round pastry cutter, cut the scones. Form a ball with the rest and cut scones againBake for 15 minutes approx until they become glazed.

8. Serve hot!