Um fim de semana no Bernard Loiseau (PT)

Apesar de morar na França há oito anos, ainda nāo conhecia a região da Borgonha (hoje em dia chamada de Bourgogne Franche-Comté).  Conhecida pelos inúmeros vinhedos, criação de gado charolês, aves de Bresse, cassis, queijo époisse (com cheiro fortíssimo, tem a massa mole e crua e a casca lavada com Marc, bebida feita com o…

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Le Bistrot de la Galette à Montmartre

Coucou mes beautés, Aujourd’hui je souhaitais vous parler d’une belle découverte que j’ai faite le mois dernier, il s’agit d’un bistrot au coeur de Montmartre nommé Le Bistrot de la Galette, sous la supervision du chef pâtissier Gilles Marchal (celui qui a fondé la Compagnie Générale de la Biscuiterie dans le même quartier). L’histoire de…

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Wild Animal Kitchen’s table

Last week I tested the restaurant of Animal Kitchen, a hybrid label blending gastronomy and music (Animal Records). Since two years ago, the label takes part in concerts and festivals with their nomadic and fun table of tasty meals – with very good products, which is essential for any tablée. Animal Kitchen took possession of…

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Uptown: an interesting impudence

Some time ago I’ve tested this new restaurant, Uptown, located in up north Montmartre, in a quiet and charming little street (18, rue Francoeur). Making corner with Diard street (a street below the level of the restaurant, creating this charming ambiance of Montmartre), it is painted in blue and has some tables outside, which is…

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Le George: the young and sophisticated brother of Le Cinq

For those who follow me here or in my social networks know already I love visiting new restaurants, trying new brunchs, coffee shops, hotels …. That sensation of new, fresh and motivated service, menus full of probabilities, new mixtures of ingredients, all is fascinating! So I took my time to go to Le George, the…

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Recipe: Tagliatelle with truffles

How about a simple recipe of Tagliatelle with truffles for next weekend? This recipe uses Brisures de truffes noires (black truffles pieces) from Artisan de La Truffe and is really delicious! Ingredients for 4 persons 30g of black Brisures de truffes noires Artisan de la truffe 400g of fresh tagliatelle 40cl of liquid cream 40g of Parmesan…

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Ladurée Christmas collection: yummy Jeeeze!

I’ve tasted some of the new patisseries of Ladurée for Christmas yesterday and it just goes Oh! Starting with my fav’, the Blanc comme neige bûchette, which is just so delicate and fine: it has a sweet pastry, vanilla and pecans biscuit soaked in mandarin syrup, Tahitian vanilla cream, pecans and candied mandarin, light mousse…

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Contest! Champagne Ataïr & Blog da Cibele

Because Christmas is coming and we want (and we need desperately, right?) to celebrate love, I’ve decided to give a gift to my dear readers: a bottle of Champagne Ataïr. So? Are you excited? A little history about the brand: Ataïr is a brand new champagne label and it is pure celebration of love. An ancient Chinese legend…

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Introdução!

Salut todo mundo, A ideia de montar esse blog começou com a vontade de escrever sobre as tendências de moda, beleza, comportamento, cultura & afins que vejo pelo mundo. De volta a Paris (já morei em São Paulo, Paris e Berlim), aqui é impossível ficar impassível diante de tudo o que rola, né? Espero que…

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