Béatrice - Cooking

Béatrice - Cooking

Bonjour, my name is Béatrice. Thanks to my grandmother, I developed a love of cooking in early childhood. At her, everything smelled of apple brioche, rhubarb jam and fresh country produces. It’s not always easy to cook in Paris as the number of invitations exceeds the days of the week! So, it’s really necessary to think out the menu in order to have a successful diner at home. The wining recipe: gourmet, seasonal and dietetic dishes. And surprising presentations. No longer possible to serve the traditional Blanquette of veal to make your guests happy…

The French in general is a great lover of potatoes, provided that they are of good quality and well prepared. Even a simple recipe: steamed, a knob of butter, coarse salt from Brittany and parsley, requires good products and a knack to be appreciated by a Parisian woman. In the collective imagination, cooking potatoes in water is child's play. In practice, it can be much more difficult than it seems. Here are my cooking tips, mistakes to avoid and a great bistro recipe.

The two french sisters Tatin lived in a small rural town in the Loire Valley of France. The elder sister, Stéphanie was a particularly fine cook, her specialty was an apple tart served perfectly crusty, caramelized and which melted in the mouth. One day during she placed her tart in the oven the wrong way round… The pastry and apples were upside-down but, nevertheless, she served this strange dessert without giving it time to cool. The French call this dessert tarte des demoiselles Tatin…

The aroma of a croissant fresh from the oven is a characteristic scent of Paris. Especially in the morning, even though it is increasingly eaten at any time of day, the croissant is the basic Parisian breakfast par excellence, eaten in a hurry while drinking coffee (at the counter), on the street at the entrance of a bakery, or at the office while your computer is booting up. It’s a good way to start the day.

Ah, le “quenelles”, la adoriamo a Parigi! Tipiche della cucita tradizionale lionese, hanno a poco a poco invaso il menu delle brasseries (birrerie) parigine. Come capita a molte parigine, una parte della mia famiglia non è da Parigi. Con una nonna di Lione, le “quenelles” appartenevano al patrimonio gastronomico di famiglia. E, visto che era il mio piatto francese preferito, mia madre le preparava regolarmente in occasione del mio compleanno. Ecco la mia ricetta che, devo dire, piace molto ai miei amici americani e italiani.

Che sia lungo, quadrato o rotondo, il bonbon lo adoriamo… Piccolo premio per alcuni, per altri peccatuccio di gola, piace a tutte le generazioni di parigine da più di 2.000 anni! Questo pasticcino aromatizzato e zuccherato può assumere varie forme, a seconda del nostro umore. Insomma, ecco quello che rappresenta per noi, parigine…

Daniel Boulud is one of the Michelin-stared French chefs. He proudly represents France abroad. He mainly exercises his art in New York where he has several restaurants, including the gastronomic “Daniel”: a magnificent homage to great French cuisine. In the décor of the historic Mayfair hotel, his table draws all Manhattan high society…

In today’s episode, Axelle Bonamy the founder of Ma Bonne Amie, the most famous designer rental company in Paris, is sharing with us interesting topics about the new way of consuming fashion? “Today with the rise of environmental issues the concept of Ma Bonne Amie is particularly economical, ecological and definitely contemporary”. At Ma Bonne Amie showroom the Parisian women, and not only, come to rent haute couture and designer dresses for gala evenings or private soirées. “Wearing the perfect dress for an event is also gain in self-confidence, ease and assertive femininity”.

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Dopo centotrenta anni di vita, l’azienda Paul, uno dei più grandi marchi della panificazione francese, è una vera ambasciatrice dell’Art de vivre alla francese. Presente in più di 33 Paesi, Paul rappresenta l’amore per il lavoro ben fatto, la gioia di offrire ogni giorno dei prodotti di qualità e di accogliere la clientela in una cornice unica e tipicamente francese. Il concetto di PAUL: pane fresco, di vari tipi e di grandissima qualità…

Parsley is a natural diuretic and detoxifier. It acts on the liver. If you have a centrifuge, don’t fail to add it to all of your vegetable juices. With its very good balance in Vitamin E and polyunsaturated fatty acids, avocado protects its fatty acids from oxidation. It protects against cell ageing.

The hachis Parmentier is a gratin dish made with mashed potatoes and ground beef. This traditional French dish was born in Paris, and tradition has it that its name is due to the pharmacist Antoine Parmentier, who proposed it to Louis XVI, in the belief that the tuber, or rather potato, would be an effective remedy against famine.

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