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macarons provence au romarin et à la fleur d'oranger (9 sur 32) (Large)

Macarons… Soooooo French ! I like to make them to give as a gift, in a nice packaging. As it takes quite a long time to make them, I cook many macarons and keep them in the freezer for when I need some. It took me a long time to find the right recipe but
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photo of my brompton folding bike

Let me introduce you to my new best friend: My Brompton folding bike. It takes very little space, is very comfortable, solid (I cycle about 20 miles/day with it) and I just take it everywhere: in the eurostar when I go to Paris, in th ebus in London when it starts raining, in th eplane
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Photo of runners at the Park and Tower Race 2011

Two days ago I runned for a charity the Mayfair Park and Tower Race. I was invited by one our customers, the fantastic restaurant Galvin at Windows. They created a few years ago Galvin’s Chance, a charity designed to help disadvantaged young people at risk from gun and knife crime by opening up opportunities for
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fond de tarte avant cuisson

I cannot tell you the number of times I have tried the classic tart dough recipes, trying different ones, following each step, making them well ahead of time… For so much disappointment! So I finally gave up and came back to this recipe that I found a very long time ago in one of my
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pizza dough

Ingredients For 3 large and thin pizzas or 2  thick ones 400 g flour. I use plain classic flour. I use strong flour to make bread 220 g water 1 teaspoon dried yeast or 10g fresh yeast 8 g salt (2 teaspoons) A pinch of sugar 2 tablespoons olive oil For this pizza dough recipe you will first
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Cambodge 2004Cambodia 2004

I had the chance in 2004 to do a 3 months internship in Cambodia. This gave me the opportunity to discover some of the kindest persons on earth.

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petits biscuits à la pralinoise

Recipe Ingredients 75g butter 1 egg 85g brown sugar 1 teaspoon vanilla extract 150g self-raising flour 1 teaspoon salt 110g pralinoise (as shown on the right) How to proceed Preheat the oven (180°C). Mix the butter (at room temperature) with sugar and eggs. Add flour, salt and pralinoise. Using a spoon, drop tiny portions of
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raton-laveur à Montréal

The Mount Royal in Montreal is famous, amognst other things, fot its numerous racoons than you can approach and feed (even if you are not supposed to… 🙁 ). Very cute, isn’t it? CANON EOS 450 D Sigma Lens 18-200 mm F3,5-6,3 iso 400 f 5.6 1/100 s No flash

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Montréal in the evening

I took this Montreal Downtown Photo a few months after having received my first DSLR, still learning. I cheated a bit by using a Photoshop filter ;-). But I am still very happy with the final result ! I am looking forward to going back to visit my Mother-in-law who lives there, and take this shot
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