28/10/2014
Flagrants Délices

The M magazine from Le Monde asked the famous creative studio ToiletPaper (a magazine, artistic direction, advertising campaigns for Kenzo,…) to make a series of photos with pastries, for their latest issue. Formed by the artist Maurizio Cattelan and photographer Pier paolo-Ferrari, the inventive duo offers a series of crazy and colorful images, tinged with a 1950’s housewife atmosphere, all completely handmade, no Photoshop effect or retouch (yes, the model has really her head in a cake)!

21/10/2014
Sesame tuna tataki

The Ingredients (for 5-6 people)

– 2 large tuna fillets

– 80g of black and white sesame grains

– 10 tbsp soy sauce

– 3 tbsp sesame oil

– Fresh coriander

– 2 cloves of garlic

– 2 cm of fresh ginger

– pepper

The Recipe

Chop the garlic, ginger and coriander and mix with soy sauce, sesame oil and pepper.
Marinate the tuna steaks in the sauce (turn them around from time to time) for at least 2 hours.
Heat a frying pan (without any oil or butter), dip the fillets in the sesame seeds to completely cover them and cook them 1 minute on each side at maximum heat.

16/10/2014
Tailer Made Food

The very talented Anna Lomax made these amazing handmade fabric meals, photographed by Victoria Ling. From the fried eggs to the grilled steak and detailed carrot stalks leaf or those cute cherry tomatoes, we can almost believe it!

12/10/2014
Coupez, chauffez, waouh!

Phaidon, maison d’édition dont j’adore les ouvrages culinaires, vient de sortir une BD illustrée de recettes italiennes : Coupez, chauffez, waouh! Elles ont été sélectionnées dans l’indispensable best-seller Cuillère d’Argent et dessinées par le jeune brésilien Adriano Rampazzo. On y découvre des cases expliquant pas-à-pas des recettes incontournables de la cuisine italienne comme la pizza, le granité à la fraise ou les calamars farcis.

Prix : 16,95€

Phaidon, a publisher whose cookbooks I love, just released a comic book of Italian recipes: Chop, sizzle, wow! They were selected from the bestseller Silver Spoon and drawned by the young Brazilian Adriano Rampazzo. The comic strip boxes explain step-by-step essential recipes of the Italian cuisine such as pizza, strawberry granita or stuffed calamari.

Price : 16,95€

08/10/2014
Shirokuma

Le problème quand on va au Japon, c’est qu’on a envie de tout acheter. Tout, en partant des assiettes, aux petits carnets qui ne servent à rien, jusqu’à n’importe quel produit dont le packaging est sublime, on a parfois même envie d’acheter n’importe quoi juste pour se le faire emballer. Certains emballages sont minimalistes, graphiques, d’autres sont kawai comme cet adorable packaging de riz Shirokuma, designé par Ishikawa Ryuta, qui s’est inspirée du nom de la marque signifiant “ours polaire”!

The problem when you go to Japan, is that you want to buy everything. Everything, from plates, small useless notebooks, any product basically with an incredible packaging, you sometimes want to buy anything just have it wrapped. Some packaging are minimalists, graphic, others are super kawaii like this adorable Shirokuma rice packaging, designed by Ishikawa Ryuta, who was inspired by the brands name meaning “polar bear”!

03/10/2014
Ricotta light tiramisu

For this tiramisu, I was strongly inspired by a recipe from Edda, on her delicious French-Italian blog un déjeuner de soleil. It is really light and amazing, and always get a lot of compliments!

Ingredients
– 5 eggs
– 145g sugar
– 250g mascarpone
– 250g ricotta
– twenty sponge finger
– 4 cups of coffee
– 1 teaspoon of bitter almond essence
– cocoa powder

Recipe
1. Break the eggs, separating the white from the yolks. Whisk the yolks with 100g sugar until foamy. Then mount the egg whites with 20g of sugar.
2. Mix the mascarpone and ricotta then integrate with the yolks. Add the egg whites, mixing gently.
3. Prepare the coffee, adding the remaining sugar, a little water and bitter almond. Soak the biscuits in fairly quickly.

4. In a rectangular dish, place the cookies and cream. Let it rest in the fridge for several hours and then sprinkle with cocoa before serving. You can also create two layers of cookies and cream.