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Brésil 2005Brazil 2005

In 2005 I did a six-months internship in Brazil. This was a fantastic experience. I got to learn speaking Portuguese and to understand this fascinating culture. Brazil has always been my favourite country ever since.

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royaume de l'épiphanie fait maison

Twelfth Night (Epiphanie) concludes the Christmas holidays and is traditionally celebrated with a big party closing the season.  At the feasts, people often eat a special bread or cake with a bean, coin, or figurine baked in it. The person getting the piece with the good luck token becomes the Twelfth Night King or Queen.
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top-of lunas and joncels mountain bike route map

During our holiday in the South of Frane we cycled in the hills of Lunas and Joncels. Lunas and Joncels are two very small villages located in the inland of Languedoc, 50 km from the coast. It was a very hilly and difficult ride (the first 7 km are uphill on rocky ways…). But it
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around salagou lake mountain bike

A nice and fun loop around the Salagou lake. The salagou lake is an artificial lake with very unique red soil and lots of hills. It is located 50 km North-East from Montpellier. A fun ride with only one difficulty: the climb after les Vailhés. Be careful of the heat in the summer and take
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photo d'une bouteille de Muscat de Frontignan

Where does it come from? This wine is produced in the village where I go each and every summer: Frontignan. It is a little village by the mediterranean cost, between Sète and Montpellier. Muscat de Frontignan is an “appellation d’origine contrôlée” (AOC). This means it is: made exlusively from  a special grape variety called “Muscat
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zoom on an home made yorkshire pudding

I have tried one of the most difficult dishes of English cuisine: Yorkshire pudding. It is traditionally served with a Sunday roast. It seems easy to do (only 3 ingredients) but it is very difficult to make them rise. I will give you the secret!!! Ingredients (serves 2) 2 eggs 60 g flour

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two polenta tartlets

The advantage of this recipe is that the dough, made of polenta, doesn’t need any fat, in opposition to classic tart dough (“pâte brisée”). In addition to that, adding some grated parmesan in the polenta gives a unique taste. So definitely try this healthy recipe! Ingredients (serves 4) For the dough: 100 g polenta 40cL
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Front view of restaurant Château de Lunas

I worked at the restaurant “Château de Lunas” every summer for six years, when I was student. It is a beautiful restaurant located 70 km North-West from Montpellier. I went back there a few days ago. More than all the good memories I have there, the most enjoyable part of the visit was to see
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recete des pâtes fraiches maison

Ingredients Serves 4 For plain white pasta 100g wheat flour 100g durum wheat flour 2 eggs For green pasta 1 egg 50g spinach or sorrel 100g wheat flour 100g durum wheat flour For pink pasta 60g cooked beetroot 1 egg 100g wheat flour 100g durum wheat flour For red pasta 50g tomato concentrate 1 egg 100g wheat flour 100g
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enfants devant une porte à Mandacaru Nordeste

I took this photo in 2005 when I was doing my last year internship in the Northeast of Brazil. I was working on traditional agriculture in an irrigated perimeter. You can find one of the projects I worked on here: http://fr.slideshare.net/barralm/le-projet-mo-na-mo. I was walking in the farmer’s village of Mandacaru and I saw these adorable
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photo of a cambodian child

I took this photo with my very first digital camera in 2004 when I was doing my 2nd year internship on essential oils production in Cambodia. I was picking up some wild plants for mu research and this child came to me. I love this photo because in these boy’s eyes you can measure Cambodian
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