#Valérie Pastry

[a-wei-lin]

Valérie Pastry | 在地朋友推薦！香港爆紅必買伴手禮，曲奇、蝴蝶酥、中秋月餅禮盒都很強～

這次去香港旅遊訂的香港伴手禮 《Valérie Pastry》到了～Valérie Pastry果然是符合期待的美味！真多虧香港朋友強力推薦《Valérie Pastry》這間時下最熱門的香港美食，不然再多來幾趟香港旅遊也都會錯過，原本來《Valérie Pastry》只是試吃看看，畢竟是朋友推薦，沒想到在吃過Valérie Pastry家的香港曲奇、香港蝴蝶酥還有少見口味的香港蛋捲後被驚艷到了！直接預購Valérie Pastry月餅禮盒回家過中秋節吃～ Continue reading Untitled

[rosyfingered-moon]

Meme - tag 9 people

Tagged by @drivingsideways thank you!

Three ships: The ones I think about most frequently right now are Goo Hae-ryung/Min U-won, Bel/Freddie from The Hour (rewatching was a mistake), and a third that is too controversial to speak about in polite society

First ever ship: Buffy/Spike! I also wrote Snape/reader insert fic as a child? Idk what this says about me? Except that I had the hots for Alan Rickman

Last song: YOASOBI’s 怪物

Last movie: Glass Onion, which was a fun romp but nothing like Knives Out, that sparkling pearl of a whodunnit

Currently reading: Fresh Water for Flowers by Valérie Perrin. And a eunuch romance webnovel

Currently watching: Unchained Love/Fu Tu Yuan (hence the webnovel) and about to start Tree with Deep Roots which I’ve postponed forever. Do you guys ever get nervous before watching something you know you’re gonna love? Like going on a date

Currently consuming: TEA. An entire kettle full. I love not being pregnant anymore!!!

Currently craving: A certain kind of traditional pastry that would definitely reveal my location

Tagging @mercipourleslivres @arborescendres @buwanbyul @cere-mon-ials @risplendere @thanbooksmightmean @mamadalena @p3achscented @penguinity if you feel like it!

[sting-and-friends-blog]

Banana recipes

Bananas are really healthy, but sometimes they are difficult to conserve. When your banana isn’t that good anymore, you can use it in a cake or something. Here are two recipes with bananas:

Banana bread

Ingredients:

·         4 ripe bananas

·         3 eggs

·         180g spelt flour

·         pinch of cinnamon

·         1/2 bag of baking powder

·         3 fresh dates

Preparation:

·         Heat the oven to 180 degrees

·         Place the dates in hot water for 5 minutes to soften them

·         Remove the kernel and cut into pieces

·         Put the tree bananas with the eggs, cinnamon and dates in a food processor and mix until smooth

·         Put this in a bowl and add the spelled flour and baking powder

·         Pour the batter into a cake pan and place a half banana on top

·         Bake the banana bread in the oven for about 15 minutes

·         Check with a skewer if the healthy banana bread is cooked

·         Tip: you can also add raisins, nuts or fruit to the batter

  Banana pie with puff pastry

Ingredients:

·         3 bananas

·         400g puff pastry

·         25g of fresh cheese

·         1 egg

·         2 tablespoons liquid honey

·         1 cup fresh ginger (chopped)

·         1 vanilla pod

·         6 tablespoons lemon marmalade

·         2 tablespoons lemon juice

Preparation:

·         Heat the oven to 200 degrees

·         Cover a rectangular baking pan with baking paper

·         Roll out the puff pastry and place it in the baking tin

·         Peel the bananas and cut them in slices, drizzle them with lemon juice

·         Stir the fresh cheese smoothly with the egg, honey and ginger

·         Spread the cheese mixture over the dough, up to 1 centimeter from the edge

·         Cut the vanilla pod in half and scrape out the marrow

·         Put it with the marmalade in a saucepan and melt it over low heat

·         Place the bananas slightly overlapping on the cheese filling, brush with the marmalade

·         Bake the cake 30 to 40 minutes in the oven 

 Valérie Pattyn

[bakelikeapro]

#Repost @lumonpie ・・・ 💂🏻‍♀️English review, bellow! | Swipe to discover what’s inside! 👉🏻 — Première fois que je met un pied dans un hôtel 5 étoiles ! Premier tea time dans ce lieu d’exception qu’est l’Hôtel du Collectionneur ! Le chef, Bryan Esposito @bryan_esposito et toute son équipe ont eu la gentillesse de nous accueillir pour un super tea time, encore une fois, d’exception ! . Une pâtisserie a même été créée pour @lylowtokyo , la - je cite, de ses propres mots - « relou du groupe », une pâtisserie sans gluten, sans lactose et vegan : une sphère rose or en chocolat renfermant une forêt noire à la cerise griotte et à la cerise confite ainsi qu’une mousse au lait de coco ! . Un dessert tant élégant que délicieux, j’en suis certain ! Qu’en as-tu pensé, Valérie ? — 📍Hôtel du Collectionneur @hotelducollectionneur , 51-57 rue Courcelles, Paris 8ème 🚇 Courcelles, ligne 2 💰 14€ (according to @jungle_lifestyle (sue her if it’s wrong, not me 😈)) — First time ever that I set foot in a 5 stars hotel! First tea time in this exceptional place that is the Hotel du Collectionneur! Chef Bryan Esposito and all his team were kind enough to welcome us for a great tea time, again, exceptional! . A special and one of kind pastry was even created for @lylowtokyo , the - who I quote, in her own words - "troublesome one of the group". This gluten free, dairy free and vegan pastry comprises a gold pink chocolate sphere containing a cherry flavoured Black Forest cake with candied cherry bits and a coconut milk based mousse! . A dessert as elegant as delicious, I'm sure! What did you think of it, Valérie? #chocolate #chocolat #bonbon #bonbons #chocolatier💥your photo was shared by: @bakelikeapro #bakelikeaproyoutube 👍 votre photo était partagé par #bakelikeapro http://bit.ly/2CwePDN

[trulyfrench-blog]

French Truly Immersion Course – Eric’s Testimonial

French Truly Immersion Course - Eric's testimonial

      In case you didn’t know yet, I organize & teach French Immersion Courses here in France, and you are about to watch Eric’s testimonial about the French Truly Immersion French Language Course she took here in France with me and 7 other students (the maximum amount of participants is 8 for a connected & intimate French language learning experience).

 ERIC’S TESTIMONIAL

“Hello everybody!

I would highly recommend Virginie’s immersion trips! My story is I started studying French by myself, I went to France, I loved the language, I’ve always wanted to learn another language so I thought I’d love to try my hand at French.

So I started finding some videos online. There are French videos everywhere on Youtube and Virginie’s videos popped up in my newsfeed so I clicked on one and you how Youtube works another video gets suggested from that channel and eventually I thought “Hey I think this lady knows what she’s talking about!”

So I subscribed to her channel. Virginie talked about this immersion trip she was planning so I emailed her and she emailed me back. We scheduled a Skype call and it went very well. I was kind of nervous about it because I didn’t think I was that good but I was able to understand everything she said and that gave me a lot of confidence.

So I signed up for her trip and the trip’s been great! She’s very knowledgeable, very attentive, very helpful. I would highly recommend this trip to anybody who wants to improve their French and take it to the next level. If you’re already pretty good it will get you even further. And if you’re not so good it will take you where you need to be to improve even better.“

 Here’s Eric & Sharie making organic soap at La Savonnerie du Pilat. The owner & artisan Samuel teaches workshops on how to make your own organic soap. Of course the students get to keep all the soap they make during this workshop! Great memories!

 Eric about to learn how to cook with saffron. Valérie, an organic saffron farmer, taught us how to make saffron chocolate ganache and saffron choux pastry! Délicieux!

 Eric along with the rest of our lovely group of students before a blues concert taking place in a medieval Castle!

 FRENCH LANGUAGE COURSE – IMMERSION

Daily French language classes & enriching adventures (visit local artists, meet wine makers, cooking class, etc.) with French people… ALL IN FRENCH! Viens avec nous!

 100% FRENCH EXPERIENCE

How best to improve your French conversation skills than by being in France, surrounded with French culture and French people who will ONLY speak French to you? Yet so many times I have heard visitors express their disappointment at not really being given the chance to practice their French. Why? Because more & more French people, especially in big cities, speak English fairly well and are just so excited to practice their new skills with you! This ends up being nice and comfortable for you but not so satisfying or helpful for improving your French speaking ability!

 DAILY FRENCH CLASSES

This is the reason why I have created this 7 DAY IMMERSION FRENCH LANGUAGE COURSE for you, filled with daily classes & enriching adventures with French people who will only speak French with you. No English! It’s amazing how much you can learn and retain in such a conducive atmosphere in as little as 7 days. Mornings will be dedicated to French language learning via classes and afternoons will be filled with interesting activities such as: visiting local artists or entrepreneurs workshops, meeting with local wine makers and farmers, guided hike in nature, cooking class, painting class, cinema, & museum… all in French! The most authentic French language learning experience you’ll ever encounter!

 WANT TO FEEL EXTRA READY? LEARN FRENCH ONLINE!

If you love to learn French online for the wonderful flexibility it offers, here’s a quick intro to my latest online French language course: 600 WORDS.

 600 WORDS + FEEDBACK

If you are a beginner or at an intermediate level wanting to reinforce your foundations and if you love to learn French online, you’ll love my French language course 600 WORDS! This online French language course will prove to you you can express yourself like the average French person with only 600 words. You will gain access to 15 videos (+ 10 bonus ones) to help & accompany you every step of the way through the French language course + for each word, each sentence, each expression, each conjugated verb, I have created an audio file of my voice, slow and slightly faster speed. Adding the registration link to this French language course HERE.

 Here’s some feedback from Matt, one of my online students

 “The course is well laid out and easy to follow.  I love the clean audio files. It benefits you to have such a lovely speaking voice. It clarifies things. This is a bargain Virginie. Thanks for giving me early access pricing.  I think you have provided tremendous value. This motivates me to venture outside of my Mason jar. Lots of work ahead but now I look forward to it. I’m sure I will see progress quickly. Merci! Your normal price is still extremely low in my eyes. I’m not just saying that to be nice. I analyze value and I rarely pull the trigger on much these days. Money is hard to come by (as you well know as a businesswoman), so it must be worth it.”

Matt Molnar

 Whether you love to learn French online or are eager to live a unique & efficient French language learning experience, you’ll find your perfect French language course here! I am also working on new online French language courses to complete your 600 WORDS experience so stay tuned!

[foodsharingnana-blog]

抹茶味超濃 誠心推介！！(๑*◡*๑) Valerie Pastry既抹茶月餅一向受歡迎，禮餅設計好靚，送比人都唔會老套❤️ . 宇治抹茶月餅一打開包裝都聞到抹茶香，帶有濃濃既抹茶味，餅皮有有牛油味，月餅食落啖啖回甘，香氣四溢，仲一啲都唔濟膩😋😋，一人食晒一個都得，抹茶迷要試試！！我諗焗番熱一定仲好食😍😍 . 而家仲係銅鑼灣地帶2樓開左pop-up store，想買就更加方便😊 #迷你治抹茶月餅 四件裝嚐鮮價 $138 . 更多相片、介紹可以上Facebook➡️Nana‘s diaryyy❣️(link in bio) ____________________________________ 📸#Valérie 地址：新蒲崗大有街32號泰力工業中心19樓1903室 . 🏠地區： #Foodsharingnana銅鑼灣 . 🍴種類： #Foodsharingnana港式 （在 Valérie CWB Pop Up Store）

[investmart007]

NEW ORLEANS | Jazz Fest lagniappe: interviews, cultural exchange

New Post has been published on https://is.gd/KAFSHm

NEW ORLEANS | Jazz Fest lagniappe: interviews, cultural exchange

NEW ORLEANS — If you just can’t get enough of a performer or group at the New Orleans Jazz and Heritage Festival or want to learn more about him, her or them, you may get lucky at two sideline stages. Call it lagniappe (LAN-yap) – a New Orleans word for that little bit extra, the 13th doughnut in a baker’s dozen.

Those extras probably won’t be the headliners, such as Saturday’s rock bands Aerosmith and Cage the Elephant or soulful singer-songwriter Anita Baker. But you may see a future headliner — The Lee Boys, a funky gospel steel ensemble headlining the Fais Do Do Stage on Saturday, were on the music heritage stage in 2008. In 2015, it featured blues rock and electric blues singer-songwriter and instrumentalist Delbert McClinton, Saturday’s final act in the Blues Tent.

The Allison Miner Music Heritage Stage, in the grandstand area, generally has five interviews a day with a cross-section of performers from the 11 main stages.  The Cultural Exchange Pavilion near the center of the infield has a different theme each year. This year’s theme is New Orleans’ tricentennial. Saturday’s performers include a group from Congo, a Latin band and a tribute to Louis Armstrong.

Saturday’s interviews feature a Canadian Celtic group called the East Pointers, traditional jazzmen Michael White and Gregg Stafford discussing the early years of jazz in New Orleans, second-generation zydeco musician Curley Taylor, Mardi Gras Indian chief Victor Harris and blues rock guitarist Walter Trout.

And since 1989 – the stage’s second year – those interviews have all been recorded and digitized.

So even though bluesman James “Son Ford” Thomas of Leland, Mississippi, died in 1993, researchers can still hear him sing “I want you to love me, baby. I don’t care how it makes me feel” and tell interviewer Walter Liniger in 1989 that country musicians “play the same sound, the same different sound and make it match. That’s all they do.”

“What I think is important is to try and represent pretty much every genre that you can hear at the bigger stages,” said heritage stage coordinator Ben Sandmel.  That’s not possible in one day, but it is over two long weekends.

“I also put a lot of thought to matching interviewees to interviewers – make sure they know the music, make sure I hire people who will come in well prepared and help put the music in context,” Sandmel said.

The Cultural Exchange Pavilion near the infield’s center has a different theme each year: The New Orleans Center for the Creative Arts in 2015, Belize in 2016, Cuba last year, and New Orleans’ tricentennial this year.

“The goal of the pavilion is to highlight some of the cultural ancestors of New Orleans and make ties with the rest of the world,” coordinator Valérie Guillet said.

Saturday’s representatives from the wide variety of cultures that contributed to New Orleans are local Latin band Julio y Cesar; Kermit Ruffins’ commissioned tribute to trumpeter Louis Armstrong; Jupiter & Okwess, from the Republic of Congo; the East Pointers again, and Leyla McCalla, a Haitian-American singer who lists much of the city’s musical gumbo as among styles that have influenced her.

This year’s displays include a timeline of New Orleans history and four altars honoring different people, traditions and groups. An elaborate display of decorative cabreads, pastries and other foods recreates the annual tradition of honoring St. Joseph, patron saint of Sicily, on March 19.

The Hispanic community that has grown immensely since Hurricane Katrina in 2005 is honored with a Day of the Dead altar. A Marie Laveau altar marks vodou and other Haitian influences. The fourth altar honors Jean San Malo, who led villages of escaped slaves known as maroons outside New Orleans during Spanish colonial days.

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By Associated Press – published on STL.News by St. Louis Media, LLC (A.S)

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[death-clive]

Paul Bocuse, Celebrated French Chef, Dies at 91

”His most famous dish was truffle soup V.G.E., a heady mixture of truffles and foie gras in chicken broth, baked in a single-serving bowl covered in puff pastry. First served at a dinner at the Élysée Palace in 1975, the soup was named for the French president Valéry Giscard d’Estaing, who had just awarded Mr. Bocuse the French Legion of Honor.”

[entmtbiz]

Messika and Gigi Hadid Celebrate Ten Years of the Move Collection During Paris Fashion Week

PARIS, September 30, 2017 /PRNewswire/ --

Last night during Paris Fashion Week, Jewellery Maison - Messika, celebrated ten years of its iconic Move collection with its new muse, Gigi Hadid.

To view the Multimedia News Release, please click: http://ift.tt/2x3adA4

Surrounded by friends and clients of the Maison at Hôtel Salomon de Rothschild, Valérie Messika held a lavish celebration to mark the tenth anniversary of this signature collection, which in a decade has become a cult jewellery item with international appeal.  

The glamourous gathering of 700 guests included some of the most beautiful women in the world. Natalia Vodianova, Barbara Palvin, Constance Jablonski, Mira Duma, Olivia Culpo, Aimee Song, Thylane Blondeau and many more. In the midst of Paris Fashion Week, this was the ultimate occasion to celebrate the new collection, "Messika by Gigi Hadid". 

Adding to the festivities, a wonderful menu was prepared by the Michelin-starred chef, Akrame. The evening culminated with the presentation of a XXL 'Move Birthday Cake' by the world-renowned pastry chef, Pierre Hermé. Late in the evening, the doors of Club Messika were opened where guests were invited to dance the night away to the tunes of DJ Bob Sinclar. 

The "Messika by Gigi Hadid" collection is available from all Messika points of sale and on messika.com.

(Photo: http://ift.tt/2k9gYPR ) Video: http://ift.tt/2x3adA4

  Read this news on PR Newswire Asia website: Messika and Gigi Hadid Celebrate Ten Years of the Move Collection During Paris Fashion Week

[shellweeat-blog]

Crab spring roll!!! It's actually #crab meat wrapped by crispy spring roll skin, decorated by #cavier on top l l Little do people know that @valeriepastry also serve private dining apart from their well known pastries.🍴Yet it's really difficult to book because the two owners and chefs only have 4 hands (obviously lol) 🙌🙌 and they need to squeeze time in between their daily work in making pastries 🍰🎂 #shellweeat_valerie (at Valérie)