12 Ergebnisse.

45 recettes faciles, salées et sucrées : salade piémontaise, tian de légumes, boeuf sauté sauce soja, tarte au citron ou encore gâteau de Savoie.

Abad, 13 ans, vit dans le quartier de Barbès. Rêvant de vivre pleinement sa vie et d'échapper à son destin, il tente de briser les règles imposées par sa famille. Prix de Flore 2019. Premier roman.

An exploration of artworks at Louvre Abu Dhabi highlighting the work of fearless explorers of past centuries outside of Europe Designed to take the reader on a long journey around the world, this large-size album embarks on a tour to the heart of one the world's most beautiful museums, the Louvre Abu Dhabi, a major art museum with a universal calling. The book travels across civilizations through the prism of a hundred of the museum's mo...

A designer with an atypical background, Patrick Norguet has a privileged relationship with both the production tool and the beauty of shapes. Harnessing his sense of colors, his formal reserve, his elegant purity and steadfast quest for comfort, his work is the direct legacy of canons of Nordic design. His career took a lasting turn in 2000 when Giulio Cappellini noticed his famous Rainbow Chair, which now features among the collection of the ...

A visual and literary journey to two Bordeaux vineyards in France's Gironde estuaryIn southwest France, the Gironde estuary is an open-sky mirror that links Château Rauzan-Ségla in Margaux and Château Canon in Saint-Émilion, two Bordeaux vineyards owned by Chanel. For over a year, photographers Patrick Messina, Jérôme Bryon, Brice Braastad, Thomas Dhellemmes, and Luc Manago posted their cameras around the properties to capture this landscape o...

Delectable history of Provence's traditional sweets, with 25 modern recipes The history of the calisson, a traditional French candy, is said to have begun as early as the middle of the 15th century in the Count of Provence, when confectioners created a new treat made out of Provencal almonds. Centuries later, calissons, along with nougats, are still a part of Provence's gastronomic heritage that is enjoyed today. Calissons Nougats from Le Ro...

A behind-the-scenes look at the prestigious French jeweler Maison Chaumet The history of the fine Parisian jeweler Chaumet has been entwined with that of France since Chaumet's founding in 1780, when it quickly became the official jeweler to Empress Josephine. Here, the incomparable savoir faire of Chaumet is showcased through a year in photographs taken behind the scenes of the Maison, revealing every facet of the world of Chaumet: the sele...

Explore the secrets and recipes of La Fontaine de Mars, one of the oldest bistros in Paris, and one of the most renowned Welcome to the lively atmosphere of La Fontaine de Mars, a Parisian bistro founded in 1908, nestled in the heart of the French capital. As soon as guests pass through the heavy red curtain, they are captivated by the spirit of a place that has lovingly preserved the traces of its past. Checkered tablecloths, vintage object...

How fashion becomes fashion: innovations in textiles The Première group has been a source of inspiration for fashion professionals the world over for 45 years, constantly inspiring and making sense of the latest trends. Its international trade fairs have become events for all industry creatives who seek out makers of fabrics, leather, accessories, and more to help innovate their collections and make their lines successful. This book, beaut...

A new book by acclaimed French chef Alexandre Gauthier, owner of the extraordinary restaurant La Grenouillère, awarded two Michelin stars, in northern France Welcome to La Grenouillère, the acclaimed restaurant opened in a 16th-century farmhouse in 2003 by chef Alexandre Gauthier. There, Gauthier has created a meticulous contemporary cuisine rooted in a rich and unique territory in northern France. La Grenouillère—awarded two Michelin stars—...

The luscious, fruit-and-cream-filled glory of the pavlova The pavlova: a crisp, melt-in-the-mouth meringue spread with cream that is delicately flavored and whipped to magical lightness then topped with luscious fresh fruit. The pastry chefs at Paris shop La Meringaie have reimagined this dessert, which was originally created in the 1920s in homage to the renowned Russian ballerina Anna Pavlova during her tour of Australia and New Zealand. E...

This book is an invitation to stroll through the universe of François Perret, Pastry Chef at the Ritz Paris. Five indulgent moments of the day form the chapters of this volume: morning delights, a whimsical lunch, time regained over tea, revolutionary desserts, and round-the-clock treats. Each chapter also invites the reader to discover the atmosphere of this famous hotel, from the Salon Proust and Les Jardins de l'Espadon to its legendary sui...