10/08/2014
Importance of the obvious

Designer Matthias Borowski has created a series of stools inspired by nougat, candy and ice cream for his degree at the Design Academy of Eindhoven. Attracted by the multitude of textures, layers and colors of candy, he transcribed this research by playing various typologies, plastics, and wood.

02/08/2014
Blueberry pancakes

The Ingredients (for about 10-12 pancakes)

– some blueberries

– 2 eggs
– 22 cl of milk or fermented milk
– 5 tbsp of melted salted butter
– 190 g of flour
– 2 ts of sugar

– 4 ts of yeast

The Recipe

In a salad bowl, beat the eggs with the milk and the butter. Put aside.
In a second salad bowl, mix the flour, salt, sugar and flour.
Incorporate the first mixture into the second, until ingredients are well mixed.
Melt a little bit of butter in a frying pan, put some blueberries and pour a ladle of paste onto it.
Let it cook on average fire until small bubbles form on surface, turn it and let it cook for another minute.

01/08/2014
Edible Earth

Ici ce n’est pas les pierres qui inspirent un buffet comme pour le projet Gelatology, c’est les cristaux qui nous jouent des tours comme s’ils étaient des gâteaux, mis en scène de façon surréaliste par Katie Fotis et photographiés par Steve Gallagher!
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Here it is not the stones that inspire a buffet like for the Gelatology project, these are crystals and minerals featured as they were cheeses or cakes. This surreal serie was directed by Katie Fotis and photographed by Steve Gallagher.

31/07/2014
Paris PicNic

It’s hot, it’s sunny, you are quietly seated in a park or along a canal, and … you’re too lazy to pick up a bottle of rosé and a saucisson in the neighborhood? Just call Paris Picnic! They deliver you with a smile a basket with a bottle of wine, meats and cheeses, a salad, a baguette, some fresh fruit and a cake… All for € 55 for 2, laziness has all the same a price! There are also different formulas, a chic version with champagne and foie gras, a fishy one and even a sweet girly option!

30/07/2014
Bol à fruits

Hmmm summer fruits…they’re my favorite! If you also have plenty of them and don’t know where to put them, here are some ideas!
1. Doubleface ► Postfossil
2. Arbre – Matali Crasset ► Domestic
3. Ô – Ionna Vautrin ► Moustache
4. Twitable – Alessandro Dubini ► Seletti
5. Copper fruit bowl – Felicia Ferrone ► Nova 68
6. Bowl PO/0110 – Ronan et Erwan Bouroullec ►Cappellini
7. Blow up – Humberto et Fernando Campana ► Alessi
8. PP 586 Fruit Bowl – Hans Wegner ► Twenty Twenty One

25/07/2014
Caillebotte

I discovered Caillebotte during a hot summer evening, in a quiet street in the 9th arrondissement. Scandinavian stools, marble countertops, concrete and wood combo, trendy light, pretty glass wall where you can see the chef Frank Baranger (among others formed alongside Christian Constant and Eric Fréchon) and his team cook, simmer, accommodate, assemble, create. Although the spirit of the place can remind of some other fashionable Parisian restaurants, the menu is itself tinged with great originality. And here, no microscopic portions, an unbeatable 35 € menu (starter, main course, dessert) where the only disappointment will be to get full halfway through the main course. The service is about smiling and super warm.

Although the texture of the poached foie gras with tomato and smoked eel left me dubitative, the incredible fennel cream, crab, flower coriander and nuts filled me with happiness. The pig was cooked to perfection, the duck was incredible. Even the desserts were to die for, praline chocolate, or roasted cherries and shiso. We want to go back, and even try their other address the Pantruche!

And to make you mouth water, you can also listen to the podcast of the show “On va déguster” on France Inter, about bad herbs, with the chef’s recipes!

Caillebotte
8 rue Hippolyte Lebas
75009 Paris