Author Archives: Kèsz ?

Interlude “Petit bonheur” : tonight, colorful rice!

Interlude “Petit bonheur” to brighten up a gray and rainy Wednesday, at the end of October, a simple dish, colorful: rice! simply! but no matter which, embellished with sequins (rice as well) pink, yellow, green, orange. Illuminate what the lunch or dinner, and delight your guests smile!

Source : Riz en couleur - Kèsz?

Source : Riz en couleur – Kèsz Petit Bonheur ?

Riz en couleur - Kèsz?

Source : Riz en couleur – Kèsz? petit bonheur

Popelini : cream puffs, cream puffs and still cream puffs ! So beautiful !

Popelini is a delicious pastry cream puffs and only cream puffs. Located 29 rue Dubelleyme, in the 3rd arrondissement of Paris (Metro: Filles du Calvaire), Popelini offers a range of cream puffs in bold tastes, wonderful in colors and boxes you buy. In short, it’s delicious! They are as beautiful as good, as good as beautiful!

When french cuisine is so beautiful! So go discover Popelini !

Popelini – 29 rue Dubelleyme – 75003 Paris

Remember the beautiful days of summer: The Bavarian with soy, spinach, cucumber and white tarama – La Grande Epicerie de Paris (Le Bon Marché)

Remember the beautiful days of summer: the Bavarian with soy, spinach, cucumber and white tarama, imagined and created for sunny days by Jean-Jacques Massé, Meilleur Ouvrier de France in 1997 and Director of Catering of the Grande Epicerie de Paris (Le Bon Marché) . Discovered in reading, Anna Kèsz? found it too good, then this post is just for pleasure!

la Grande Epicerie de Paris.  French cuisine is so beautiful ! là, là, là !!!

Source french cuisine is beautiful : Le bavarois soja, épinard, concombre et tarama blanc de La Grande Epicerie de Paris –  The Bavarian with soy, spinach, cucumber and white tarama – La Grande Epicerie de Paris

Tonight, a drink too much! with Giant Ice Cubes !

A martini? A drink? What do you want? A relaxing happening, as good as beautiful.
Then decorate a drink with a simple cube, not exactly like the others, just a little bigger to enclose some treasures, flowers or fruit to decorate and for the pleasure!
So tchin!
French cuisine is so beautiful!


Source : http://www.lekue.fr/fr/giant-ice-cube-0250600

Source : http://www.lekue.fr/fr/giant-ice-cube-0250600

Source cuisine is beautiful : : http://www.lekue.fr/fr/giant-ice-cube-0250600

Aux Merveilleux by Fred: Merveilleux cakes … so wonderful … so delicious!

Aux merveilleux, Pastry and Bakery, of Belgian origin, settled in Belgium but also in Lille and Paris Saint-Omer! To our greatest pleasure. We remember this delicious cake tasted during childhood, with a real contradiction: a delicious cake with a terrible name! So I re-discovered in Paris with a friend, greedy, who invited me to go In Wonderful, this lovely pastry and bakery in the former, which celebrates this delicious cake!

Go visit them, go check them out! Cuisine and Desserts are so beautiful!

http://www.auxmerveilleux.com

Source : http://www.auxmerveilleux.com

Source : http://www.auxmerveilleux.com

Source cuisine is beautiful :: http://www.auxmerveilleux.com

“Collages et recettes” d’Alain Passard

Cuisine is so beautiful : Discovered during my reading of the kitchen, I fell in love with a wonderful book – “Collages and receipts” Alain Passard. The great chef presents its revenue through beautiful collages. Culinary artist or painter, cook, his recipes as he imagines tables. It explores the nuances of taste and color and famous vegetables. “I want to make a vintage vegetable, as I want to make the gardener, the great business of tomorrow. Artists are forgotten. I would also convey the intensity of my feelings for young leaders.” So if you want to make a gift to an avid cook, offer this wonderful book! great tasting!

Alain Passard

The restaurant L’Arpege – 84, rue de Varenne – 75007 Paris – Tel: 01 47 9 May 06

The book “Collages & Recipes” – Alain Passard – Editions Alternatives

http://www.editionsalternatives.com/site.php?type=P&id=993

“Collages and receipts” Alain Passard

French cuisine is so beautiful 🙂 !

Flowers to decorate and cook

Crêpes à la rose – Source de french-cuisine-is-beautiful : “La cuisine des petits chemins” – Collection Mon Grain de Sel – Editions Tana – Photographie : Raphaële Vidaling

Glaçons à la violette – Source de cuisine-is-beautiful : “La cuisine des petits chemins” – Collection Mon Grain de Sel – Editions Tana – Photographie : Raphaële Vidaling

It was long ago that I was looking for a simple presentation of flowers to cook, what I discovered in Terre Exotique, which offers brand spices for cooking. Do not hesitate to go see their site and their products.

http://www.terreexotique.fr/decouvrir/herbesetfleurs
There are other flowers that cooking those presented (such as violets, borage, Poppy, marjoram, passion or dandelion) but I like the simplicity of the description.
So here’s what I’ve read and discovered:

Flowers to cook: Roses, marigold, cornflower, purple, lavender, chamomile, jasmine, hibiscus

Flowers for perfume:

Rose petal red long been used in France in jams, these petals can also be infused with sugar or crystallized.
Rosebud: it is the flower picked before maturity. The scent of this flower is very fragrant and enchanting.
Lavender: This flower blends beautifully with any fruit (peaches, melon, figs). It can also sit in a pot sugar for flavor.
Chamomile: Well known for its soothing teas in, it can serve as a basis for an ice cream or a cream egg flowers.
Jasmin: Symbol of love and temptation feminine perfume with its captivating fragrance delight, creams, ice cream and financiers.

Flowers for decoration:

Cornflower petal: its beautiful color makes a decorative flower surprising. A slide in ice on an omelet or a salad of orange.

Purple flower: Decorate cakes with elegance crystallizing sugar or add to stuffed mussels or a frisée salad with feta.

Petal concern: concern sunny dishes its orange color. A sprinkle of snow eggs or risotto.

Hibiscus: It is mainly used in Karkade (ice tea). Its purple color with refinement all liquids in which it is brewed (punch, mango soup, etc.).

Use ancestral

Since ancient times, flowers are used by chefs.

In France, it is the 18th century that these flowers were the most commonly used in cooking. They were the usual ingredients for the preparation of ice cream, fruit jellies, pastes flowers, dragees, tablets, pralines and water and preserved flowers.

Harvesting and conservation of plants:

flowers can be used fresh or dried.

If you pick the spring, do not pick them anyhow: Do not pick plants that you know which are edible. For the larger species, cut only the end portion, long 15 to 20 cm. He never put his crop in a plastic bag. Do not pick plants anytime. The flowers should be picked just hatched before noon, dry weather.

Conservation

When picking the flowers must be placed in a basket without being crowded. It is best to consume fresh plants, the day of collection. It is possible to freeze or dry. In this case, they are spread in a well ventilated place away from light. You can also dry them in the oven for 30 minutes at 40 degrees. Once dry, the plants are kept in paper bags, metal cans or jars tightly closed. Never use plastic boxes. Plants are stored in a cool (up to 15 degrees) and in the dark, with a label on each container. Thoroughly dry, they retain a year until the next harvest.

Of course, if you do not have the opportunity to go pickings, you can buy these flowers. as, for example, the online store that offers a Terre Exotique nice range of dried flowers.

Suggestions

Peach soup: soup sprinkle your peach hibiscus, mix and let cool at least 30 minutes.

Ice flowers: Add a flower or petal in each box of your ice cube tray before freezing.

Saint-Jacques flowers: Mix rose buds, pine nuts and breadcrumbs, and roll your nuts in this preparation before you enter.

Creme brulee with lavender: Infuse lavender flowers in your cream before mixing egg

French cuisine is so beautiful 🙂 !