Vorspeisenvariation (serviert)

1. Terrine von der Maispoularde mit Kräutergelee, Kürbis-Linsen und Kartoffelvinaigrette
2. Blattsalat mit Riesengarnele und Tomaten-Avocadovinaigrette
3. Vitello tonnato im Gläschen
4. Lachs "Caipirinha"

Zwischengang (serviert)
Pfälzer Festtagssuppe mit verschiedenen Klößchen

Hauptgangbüffet

1. Maispoulardenbrust in Rosmarin gebraten auf mediterranem Mittelmeergemüse mit Balsamicosauce und Parmesangnoccis
2. Duett vom Zander und Welsfilet auf Gemüsebandnudeln und Pfälzer Rieslingschaum
3. Kalbsrücken unter Champagnersenfkruste mit Dornfelder Schalotten, Bohnenpotpourri und Rosmarinpolenta

Dessertvariation (serviert)

1. Birnenstrudel mit Williamssabayon und Eis
2. Waldbeergrütze mit Vanillerahm
3. Panna Cotta mit mariniertem Erdbeersalat
4. Creme Brûlée von der Tonkabohne

Ich träume... und... träume... und träume einfach noch ein bißchen weiter... von diesem märchenhaften Menü... meiner wunderschönen Prinzessin... und diesem wunderbaren Tag......

NOTES (as listed on fragrantica.com): passionfruit, cassia, raspberry, peach, apple, wild strawberry, magnolia, lily, jasmine, rose, sandalwood, amber, musk, dark chocolate

CLASSIFICATION: fruity, gourmand

AGE GROUP: perfect for any age / college

SIMILAR SCENT(s): Fantasy, XOXO

FORM: eau de toilette

I was instantly interested in sampling Candie's Heartbreaker after reading about it on Kohls.com, but I wasn't interested in purchasing any of their regular-sized products in order to do so. I was unable to locate a sample or mini anywhere, so I quickly lost interest. I was just cleaning out some boxes in one of my closets, and I found two perfume samples - Candie's Heartbreaker and DKNY Be Delicious. For a scent addict, this is roughly the equivalent of finding $20 in the winter coat in the closet! I honestly don't remember where either of these samples came from, and had no recollection that I even had them in my possession, but now that I had found them I decided to put them to good use immediately.

I spilled (and prayed) the Candie's Heartbreaker onto my wrist. Upon smelling it from the tiny sample tube, I was not automatically turned off; the smell was rather pleasant, although not as feminine as I normally care for, or fruity as I was expecting from the notes. The earlier sniffs of this fragrance, before it settles into the skin, are very young. While I can't discern any of the fruity notes on their own, it does have a fruitiness to it (although I must reiterate that the fruitiness of this fragrance is not nearly to the degree that I was expecting, what with the grocery-list of fruits listed in the notes). It almost smells like a very dull, nearly flavorless watermelon hard candy (one that would get spit out after a few seconds). This is not necessarily a bad thing, but I'm only trying to emphasize that while this fragrance may be strong in general (at first), the scent is not bursting with juicy, fruity goodness.

After a short while, as the fragrance begins to settle in, it takes on more of a gourmand aspect, but it's not an overwhelmingly gourmand fragrance. Barely enough to classify it as such, actually. This is not a bad or unpleasant scent in the least bit (and I'm not even a fan of gourmand or even slightly gourmand fragrances). Unfortunately, Candie's Heartbreaker does not last very long at all; after about only two hours, it began to smell like a rubbery, chemical-enhanced synthetic material of some sort, like the smell of the old dolls that have been stewing in my Grandmother's attic for 40 years. Nothing that a little reapplication wouldn't fix, though.

In regards to comparing Candie's Heartbreaker to Fantasy and XOXO - Fantasy is by far superior in the gourmand/sugary category, and XOXO, although even lesser-known than Candie's Heartbreaker, is by far superior in the feminine/fruity category. I would recommend either of those fragrances above this one, although that's not to say that I absolutely hated this. It's not a bad fragrance, but I feel that Fantasy and XOXO are improved versions, depending on which aspect of this perfume you're more interested in.

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(We highly recommend reading our guide to understanding our grading system if you haven’t already)

First sniff (bottle): B+

First sniff (skin): B

Worn scent: C

Scent as compared to note(s): B-

Bottle: B- (relatively average, although girlie.. however, I have not seen this bottle in person so this is not a very accurate grade, admittedly)

Overall: C

Candie's Heartbreaker packs a pretty pleasant punch in the beginning of it's journey on your skin; it really holds it's own at first. Unfortunately, it quickly dies down into a much weaker, less desirable scent (at least on my skin). If you're generally a fruity-gourmand perfume lover, sampling this might still be worth your while; perhaps it's my body's own pH balance that caused the downward spiral of Candie's Heartbreaker.

Au gré de ma promenade, je me suis retrouver dans le monde des hommes et des femmes heureuses : http://collectifpourlajourneedubonheur.com. Une photo de voyage, de réunion familiale ou autre occasion suffit pour crier au monde entier votre bonheur...

Et pour les aspirants écrivains, http://tribugourmande.com vous permet d'éditer votre propre livre de recettes de grand mère, moyennant quelques euros.

Intéressant pour se faire plaisir ou pour un cadeau personnalisé. Par contre on ne vous dit pas comment commercialiser l'objet précieux...

L'été est fini, over, terminé malheureusement, mais vous êtes une icecream addict, alors tapez  http://icecreamireland.com  maintenant ou attendez patiemment l'été prochain, en salivant comme médor...

Et soit dit en passant, saviez vous qu'un nouveau mot s'ajoute au lexique de notre monde? Je viens de l'apprendre: blogeoisie pour un blogueur autoproclamé influent.

J'espère ne pas attraper ce virus là. Mais si j'ai envie d'ajouter mon grin de sel, je pourrais inventer moi aussi quelques nouveaux mots.

Pourquoi pas blogtic (qui ne pense que blog, ne vit que pour le blog, et sillonne la terre entière caméra au point pour le scoop qui irait bien sur son blog); je m'y reconnais bien là, et même que je me suis fait des adeptes cet été. ça s'appelle des blogfidèles (comme ma nièce qui en voyant une de ses tantes nous faire la future nouvelle dance des crabes, s'est exclamée :

" Mais tata, tu aurais dû la filmer ou la prendre en photo pour ton blog, mince alors!")

Quant au blogdreamer, c'est celui qui blogue dans ses rêves ou qui rêve en bloguant, à vous de voir.

Bon ça suffit pour aujourd'hui. Si vous avez d'autres idées de délires, elles sont bienvenues dans ma blogvocabulary!!!

Ou si vous préferez vous plonger dans le monde des objets farfelus, ne vous retenez pas, allez là http://www.objetdujour.com

Avant de terminer chez Virginie Talavera pour admirer les belles oeuvres de cette artiste peintre. http://leweblogdevirginietalavera.blogspirit.com

Só para citar algumas revistas: Gula, Prazeres da Mesa, Go Where?, Alta Gastronomia, até a “Cláudia” tem a Cláudia Gastronomia. De vinho então já perdi as contas, fora as obrigatórias estrangeiras “Wine Advocate”, “Wine Expectator” e “Wine Enthusiast”, são tantas que se vivesse uma vida só para consultá-las o mês não teria dias suficientes para ler todas antes de recebê-las todas de novo no próximo mês!

Por que súbito e tão profundo interesse?

Aqui gostaria de deixar ou fazer uma enquete, nos últimos dois anos sua vida (hábitos de consumo, modo de viver) mudou substancialmente? Pense nos restaurantes que vai e se ia com tanta freqüência, a quantidade de receitas de comidas, bebidas e indicações de bebidas e restaurantes que troca com amigos.

Quanto aos vinhos que você bebe, a faixa de preço subiu? (Note que o preço caiu nos últimos tempos.)

Já viu o quanto a mídia nos influenciou nesses últimos anos?

Meu interesse em cozinhar (bem) e beber (bem, mas não muito) realmente apareceu a coisa de 11 anos. Mas nunca procurei tanta informação como hoje, embora a lógica não exista nesse ponto – pois nunca se passou tão pouco tempo em casa ou tivemos tão pouco tempo livre como hoje em dia.

Tens uma opinião?

Neben dem Gastrosophen gibt es noch zwei weitere Arten von Feinschmeckern, die Baron Eugen von Vaerst näher beschreibt, nämlich den Gourmet und den Gourmand. Diese beiden sind den meisten wohl schon bekannt. Der Gourmet vermutlicherweise noch etwas mehr als der Gourmand. Wohingegen der Gourmet als sachkundiger Kenner raffinierter Speisen und Getränke gilt, wird dem Gourmand gerne mangelnde Sachkenntnis unterstellt und man bezeichnet ihn oft auch sehr unschmeichelhaft als "Leckermaul" oder "Vielfraß". Meist wird verkannt, daß auch der Gourmand ausschließlich seine Freude an qualitativ hochwertigen Speisen hat. Bei ihm darf es dabei aber trotzdem ein bißchen mehr auf der Gabel sein. Der Gourmand mag es eben gerne "gut und reichlich".

Der Gastrosoph, die dritte Art des Feinschmeckers, erhebt den Genuß von Speisen zu einer eigenen Kunstform und wählt, unter Berücksichtigung der Gesundheit und der "Sittlichkeit", nur das Beste aus.

Was lerne ich daraus? Es ist völlig klar, daß es von den Dreien der Gastrosoph am schwersten hat. Alleine die profunde Sachkenntnis zu den konsumierten Speisen und Getränken ist nicht ausreichend. Schließlich muß er zusätzlich auch noch gesundheitliche Aspekte und sittliche Kategorien in seine Bewertungen mitenfließen lassen. Das macht es mit dem eigenen, höchstpersönlichen Genuß dann schon bedeutend schwerer. Dauernd muß sich der Arme Gedanken machen, ob das, was er da gerade auf der Gabel balanciert gesund, sittlich genug und auch qualitativ hochwertig ist.

Der Gourmet bescheidet sich hinsichtlich der gesundheitlichen und sittlichen Aspekte und stellt die Qualität sowie eine geringere, angemessene Quantität in den Vordergrund. Bei den heutigen Schicki-Micki-Gourmets bewegt sich die mitgebrachte Sachkenntnis dabei jedoch meist auf einem unglaublich niedrigen Niveau. Man ißt eben, was "in" und teuer ist. Alleine dadurch gehört man vermeintlich schon zur besseren Gesellschaft. Im Vergleich zum Gastrosophen kann der Gourmet zwar schon etwas lockerer mit der Gabel umgehen, aber so richtig frei ist auch er nicht wirklich.

Ob gesund oder sittlich, dem Gourmand ist es egal. Der Gourmand erschrickt auch nicht, wenn sich das Gäbelchen mal ein bißchen durchbiegt, nur wirklich gut muß es sein. Zudem muß er sich auch nicht andauernd mit einer bei 'wahren' Gourmets leider weit verbreiteten Scheinkenntnis herumplagen. Es kommt eben nur das auf die Gabel, was mundet. Was nicht schmeckt oder den persönlichen, qualitativen Ansprüchen nicht genügt, wird nicht gegessen. Wenn es schmeckt, läßt es der Gourmand dann aber so richtig laufen und läßt es sich gut gehen. Da darf's dann schon mal eine Portion mehr sein.

Ich lerne daraus, daß die Reklamationshäufigkeit vom Gastrsophen, über den Gourmet bis hin zum Gourmand abnehmen und die Genußfähigkeit dabei aber ganz drastisch zunehmen muß. Alleine schon der geringeren Anforderungen wegen, denen man sich als Gourmand beim Genuß selbst unterwerfen muß. Das oberste Kriterium ist der eigene Geschmack, nichts anderes. So gesehen bin ich gerne ein Gourmand. In diesem Sinne, packen Sie sich vor dem Meckern erst mal "locker was auf die Gabel"!

So often I feel we treat ourselves to second best when, with a little bit of extra effort, we could have the best. I want to eat the best sandwich I can possibly eat given my means (and need to spend/save for other things). I want my sandwich to glorify God, if only by the praises it elicits in me as I eat it.

"So whether you eat or drink or whatever you do, do it all for the glory of God." 1 Corinthians 10:31

NOTES: sparkling pear, juicy apricot Nectar, red fruits, dewy gardenia, night blooming jasmine, toasted almonds, caramel, creamy sandalwood, amber crystals, vanilla crème

Fancy by Jessica Simpson debuts later this month, but if you are like me - the girl who just can't wait - you can sample it in the September issue of Glamour magazine.

CLASSIFICATION: Slightly floriental, gourmand

AGE GROUP: College

SIMILAR SCENT(s): Vaguely reminiscent of Aquolina's Pink Sugar

FORM: Eau de Toilette

I am not a fan of florientals, as most of you know, but I can say that Fancy isn't that bad.

At first application, the fruity notes can be detected (although I can't really pick out anything specifically - it's more like a fruit medley), with a layer of "sweets", such as caramel and vanilla. The dry down comes swiftly, and with it, the majority of the fruit medley from the opening fades.

T he result is a pleasant, sweet, and ultra-feminine floriental, with some strong underlying gourmand notes. The perfume reminds me vaguely of Pink Sugar, but unlike Pink Sugar, it is smells like a perfume, not just a piece of sweet candy that I rubbed on my wrist.

I was expecting something, well... "fancy". Where it is not ultra-young, it is definitely not something that I would consider classy, such as Flowerbomb. It isn't bad, however - I would probably wear this perfume before I would wear any other sweet Floriental.

The perfume is very long-lasting, especially for a magazine ad. Hours after application, I can still smell it, and it remains very consistent to the scent I first experienced after the initial dry down.

Despite the fact that this fragrance is relatively young, and not really that "fancy", it is a world apart from Jessica Simpson's Dessert Beauty line. If you like one, you will not necessarily like the other, as Fancy is a bit more suitable for the older, more sophisticated young woman.

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(We highly recommend reading our guide to understanding our grading system if you haven’t already)

First sniff (bottle): B

First sniff (skin): B

Worn scent: B-

Scent as compared to note(s): A

Bottle: B+

Overall: B

A modern, young Floriental. Sweet, but not too sweet, Fancy is marketed for women ages 18-24, and can be worn as a casual, daytime fragrance year round.

NOTES: Tea, Bergamot, Sambac Jasmine, Cattleya Orchid, Freesia, Centifolia Rose, Musks, Patchouli

Flowerbomb may just be THE most popular fragrance of the decade, and for no other reason, I decided I would try it. I have seen it described as a chiefly gourmand scent, while others classify it as a "pink" floral, yet some others say it is a modern floriental. I had absolutely no expectations, so no matter what I thought of it, I was not to be disappointed.

CLASSIFICATION: Floriental, gourmand, sweet

AGE GROUP: Mature / Perfect for any age

SIMILAR SCENT(s): N/A

FORM: Eau de Parfum

Let's just say I classified it as a ... bit of everything. Flowerbomb is a complex fragrance, which is kind of unusual, and a pleasant surprise. Let's face it - this juice is expensive, and if I am going to pay as much as I did for a mini, I want to feel as if I paid for something that is worth the money. Flowerbomb simply smells expensive.

I was not impressed smelling Flowerbomb out of the bottle at all. I smelled a spicy floral, and nothing more. At first whiff, I was intensely disappointed even despite my vow not to be. Yet I couldn't help it... out of the bottle, and on paper, it smelled like every other Floriental fragrance I have ever sampled. I just couldn't understand what the hype was about...

...Until I tried it on skin. I was not about to give up so easily after spending as much as I did, afterall (and yes, it's always about money). I was pleasantly surprised. Flowerbomb is sweet. Very sweet. The immediate opening smells of a very refreshing tea, with sugar and a hint of flowers.

After the dry down, the scent does become gourmand, smelling of a of vanilla and patchouli. It is smooth and very calm. Very wearable. Although I was not a fan of Pink Sugar by Aquolina, I am vaguely reminded of it, although I do feel that Flowerbomb is a major improvement.

The lasting power is excellent, and after the initial dry down, the fragrance remains extremely consistent. Never on skin does it smell as it does from the bottle, on me.

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(We highly recommend reading our guide to understanding our grading system if you haven’t already)

First sniff (bottle): C-

First sniff (skin): B

Worn scent: B

Scent as compared to note(s): B

Bottle: B

Overall: B

Recommended for the floriental fan who is looking for sugar and spice, and everything nice. Flowerbomb is a very wearable, classy fragrance that is suitable for women of all ages, and perfect for any occasion.

NOTES (as listed on sephora.com): Bergamot, Sicilian Orange, Raspberry, Fig Leaves, Lily of the Valley, Licorice, Strawberry, Red Fruit, Cotton Candy, Vanilla, Caramel, Musk, Wood, Powder.

Upon the discovery that there are gourmand fragrances that appeal to me (i.e. Hilary Duff's Wrapped With Love, 2008), I decided to purchase a sample vial of Aquolina's Pink Sugar with my last fragrancenet.com shipment. I was counting on hating this fragrance, and let's just say that I was definitely not disappointed.

CLASSIFICATION: Candy. Baked goods.

AGE GROUP: Teen or younger

SIMILAR SCENT(s): N/A

FORM: Eau de Toilette

Honestly, I just don't get it. Sephora.com claims this is an Oriental fragrance, that is playful, mischievous, and romantic. I couldn't see anyone older than eighteen wearing this scent and enjoying it.

Both in the vial and on the skin, Pink Sugar smells that a confection high in calories that you would buy from an old-fashioned candy store. Despite the long list of notes, I smell only vanilla, caramel, and licorice. While the scent isn't bad in terms of something I'd want to put into my mouth, it's definitely not desirable for me to wear on my skin.

I am also not sure why this fragrance is classified as Oriental. When I think of Oriental fragrances, I envision a scent with musks, woods, and exotic notes, not a sugary scent that is aimed at a young age group, and marketed as such.

On a positive note, Pink Sugar is both long-lasting and consistent. From first application to a couple hours later, I still smell the same fragrance that I originally sampled, and it hasn't faded at all.  I've heard that a lot of people smell a "burnt" smell after the dry down, but I didn't notice anything... those same reviewers thought that Pink Sugar smelled like cotton candy, which I also do not agree with.

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(We highly recommend reading our guide to understanding our grading system if you haven’t already)

First sniff (bottle): D

First sniff (skin): D

Worn scent: D

Staying power: A

Scent as compared to note(s): B-

Bottle: C-

Overall: D

Pink Sugar is suitable for the younger crowd that prefers a very heavy, distinctive gourmand fragrance. If that is your style, I trust that you will really find joy in this scent. If you do not like gourmand perfumes (Fantasy, Wrapped With Love, Nina, to name a few) at all, stay away, as you will most positively hate it.

Sephora Notes: Black Truffle, Bergamot, Honeysuckle, Gardenia, Black Orchid, Black Pepper, Lotus Wood, Noir Gourmand Accord, Vanilla Tears, Patchouli, Balsam, Sandalwood.

Date: 7/21/08 Weather: 80 degrees, sunny, humid

Comments: Blast of indolic Gardenia at the top. Does NOT seem light at ALL. The sillage on this is a pleasantly spicy balsamic floral - the pepper notes make an appearance. Up close, however, still overpowering indolic white floral. About an hour later, fades down to a slightly aquatic woody floral. Significantly more honeysuckle. I can't smell much on the sillage (but then, I think my nose has been scoured by this point). That first hour, unless you are a true indolic white floral gardenia junkie, is much stronger than I had anticipated and I can easily see this as a headache-maker. Becomes a musky floral skin scent within 3 hours. Gone after 7 hours.

Scented Salamander
Now Smell This
A Minx by Any Other Name
Perfume Smellin Things
Sugar Shock
Aromascope (Top Ten - Fall)
Basenotes
50-cent Head
Pink Manhattan

Par élue maman de l'année

Non non il ne s’agit pas d’un oxymore et c’est ce que je vous propose aujourd’hui pour bien commencer nos belles journées ensoleillées.

Et pas besoin de se ruiner pour bien manger ! Miam miam….

Menu du jour

-Chèvre chaud sur lit de feuille de chêne et  noix

-Bouchées de dinde marinées

-Verrine gourmande aux fruits de saison

PREPARATION

Il s’agit d’exécuter un menu qui, à première vue, paraît difficile, mais détrompez-vous il n’en est rien. Moins de 30 min et c’est prêt !!

Couper des pêches et un ananas en petit morceaux (des frais bien entendu !) et  les mettre au fond des verrines. Ajouter une bonne cuillère de fromage blanc, puis une cuillère de compote de fraise et mettre au frais.

Hacher un oignon, puis ajouter sel, poivre, coriandre et piment doux. Lier avec un peu d’huile d’olive et ajouter un demi-citron confit haché finement.

Tailler vos filets en cubes et  incorporer à la marinade.

Laver et essorer votre salade, couper en morceaux et dresser directement sur les assiettes.

Parsemer de cerneaux de   noix et d’olives à la grecque, puis dans un bol, mélanger 1 pincée de gros sel, poivre, herbes de Provence, jus de citron et huile d’olive.

Enfiler des bâtonnets style cure-dents et les saisir à la poêle.

Faire dorer  les chèvres chauds à la poêle.   

Finir le dressage des assiettes en déposant les chèvres chauds sur la salade, sans oublier  la sauce,  puis déposer les bouchées de dinde. A déguster avec une baguette hyper croustillante !!!!

Pour le dessert, au moment de servir, mettre une bonne dose de chantilly et régalez-vous !

But is a piece of cardboard or cardstock paper really enough for all the things they do, especially since being a dad is a 24-hour job.  So, here's a list of things to do with your papa (these suggestions are only good if you live on Florida's Space Coast) 

What could be more fun than enjoying free music in the park with dad!? Bluegrass in Malabar  is from 3 to 6 p.m. Sundays at Trailhead Park, 1490 Marie St. Bring your lawn chairs. The performance site is next to the old Malabar School....

Walk through the stiles of the Cocoa Beach Farmer's Market hand in hand with dad and peruse fresh baked goods, gourmet breads, farm fresh produce, jams and jellies, and other special treats. The Cocoa Beach farmer's market is held from 9a.m. - 3:00 p.m. in downtown Cocoa Beach, 2 South Orlando Avenue....

 Is dad on a holistic vibe?  Well then head out to Body Mind Spirit Expo, a weekend long expo centering on natural health and personal growth. The expo is being held at the Melbourne Civic Auditiorium, 11a.m.-5p.m. Sunday....

What man doesn't love his car? I'm sure yours does so why not head over to Suntree United Methodist Church where they are hosting a Father's Day Antique Car Show from 1 to 4 p.m. at Suntree United Methodist Church, 7400 N. Wickham Road. The set-up time and registration is 12:30 p.m. Prizes will be awarded. Drinks and food will be available....

 Speaking of food is your father a gourmand?  If he is he might like the fare being served up at EuroLatin Market today.  Located at 3345 N Courtenay Pkwy, Suite 107, the EuroLatin Market is hosting a special Father's Day Gourmet Dinner with seating at 2:00 pm, 4:00 pm and 6:00 pm today.  Cost is $20 per person and dinner will include: french onion soup with gruyère cheese, assortment of meats (roasted pork, prosciutto, lomo –cured pork loin, soppressata, spanish chorizo, sausages) served with risotto and warm bread, and topped off with a cannoli....

Dad not feeling fine wine and gourmet fare?  Is he more the bar-b-que type?  Or does he like sand and surf?  Well the  Crowne Plaza Melbourne Beach Oceanfront, 2605 North Highway A1A, Indialantic, has all of that this weekend because they are hosting  a special Father's Day Beach Barbeque, which starts at 4:00 p.m.  

Generally speaking, these are not odors I seek out, at all.  The idea of smelling like my aunt's kitchen the after she's baked apple strudel does not exactly blow my skirt up.  Likewise, the thought of smelling like a Hershey bar gives me the willies.

But... there's the psychological effect of such smells, and I can board the train there.

Last night was baking night.  Bread for the next couple weeks, scones for the week, and I had hoped to crank out a batch of springerle, but was too tired to scrape the quikcrete-, I mean bread dough out of the Kitchen Aid bowl and off the mixing paddle.  Baking night is an occasion in my abode.  The dude either hangs out in the kitchen with the radio on, reading the newspaper, or is nearby in the living room, because the smells are too enticing and he's a moth to my oven's flame.  And the cats guard the oven.

Daisy Ernestine's thing is bread with butter.  She likes the bread solo, but put a titch of butter on there and she's a Feline Kitchen Goddess and Guardian of Breads.  Lucy Fuzzbutterson is more a scone puss.  If I make the Cheese Board Collective recipe that calls for buttermilk and cornmeal, she does a lot of pacing in the living room when she's not waiting in the kitchen.

But what is it that draws us to these smells?  Even the cats view them as comfort.  The kitchen is warm, they can smell things being baked with butter and milk, and they like bread...  The dude is in the kitchen because he wants to burn his mouth on a scone (which he got to do, and then he promptly crashed while I waited for the bread to bake).

I've played a bit with foodable aromatics like butter CO2, honey and beeswax absolutes, hazelnut CO2, wheat absolute, cacao absolute and CO2, vanilla absolute and CO2, coffee, sweet spices like nutmeg and clove bud.  And then you get into a bevy of aromatics that are not foodable on their own, but when you pair them with other things they work magic.  Champaca smells of carrot cake if you blend it with rooibos absolute, for example.  Davana is like fruit punch if you mix it with citrus.

To date, only two perfumes in my repertoire are intentionally foodie, and even then they're foodie as a stretch...  Pan Dulce and Cafe y Cacao.

I'll be playing with edibles again, of course.  The universe of CO2 extractions makes it possible to use essences that are traditionally reserved for flavoring, for example.

If I could come up with a rust honey wheat bread perfume, it'd definitely be interesting.  I think I need to score some more wheat absolute for that, first.  And I wonder how the wearer would best utilize it.  Do you dab it behind your years in order to charm the guy who is looking for mom and a warm kitchen?  'How to Cook a Tart' by Nina Kilham comes to mind about now ;)

Chers amis,
voilà un petit extrait de mon interview sur COOKSHOW, une nouvelle chaine Télé de cuisine sur le web.

Depuis quand cuisinez vous et comment vous est venu le goût de la cuisine ?
Le goût pour la cuisine est un don de famille car j'ai appris beaucoup de mes grand-mères et de ma maman qui m'ont confié les secrets de la bonne cuisine italienne. Par contre j'ai commencé à cuisiner quand je suis allé habiter seul pour mes études à l'université et je ne voulais pas me contenter d'aller manger à la cantine.

Quel est votre plat préféré et pourquoi ?
Les raviolis à la ricotta et aux épinards fait maison avec le ragu parce que ils me rappellent les bons moment de mon enfance vécue en Toscane à Piombino.

 Vous pouvez lire la version intégrale en cliquant ICI

Chicagoist has mentioned No Olives in today's Quick Bites section. Thanks for the shout out!

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In 1995 Jean-Dominique Bauby was living most men’s fantasy life: he worked with supermodels, slept with supermodels, drove a shiny sports-car and maintained a nice house (and a hugely understanding wife) in the country. Then one day he had a stroke. He woke up paralyzed. Not from the waist-down or from the neck-down: totally. He could see and hear, and think unimpaired, but his body had become a tomb. His only means of communication was his one good eye: he could still blink. Patiently, and with remarkable care and understanding, his team of doctors laboured to design a system that would allow him to express more than “yes” and “no” (one blink or two). They came up with a method whereby Bauby would blink in response to letters of the alphabet, thereby allowing him to spell words, and, ultimately, to write a best-selling book.

This sounds…worthy. I know. It sounds like a movie you would see on daytime TV and think: thank God I work during the day. But it’s not. The best recommendation I can make to you about this movie is that you won’t feel you are watching something Important (i.e. gun-in-the-mouth inducing) as you watch it. It is, above all else, a hugely enjoyable movie. And I don’t mean “enjoyable” the way people tell you Three Colours White is enjoyable. There is real humour in this movie, not just situations that are meant to be funny. Mathieu Amalric, as Bauby, is witty, insouciant, horny, frustrated, occasionally despairing… but he is never dull, and he doesn’t seek to elevate his struggle. He is you and I, in his position. Only smarter, and sexier, and still the sort of man who might stand a chance with a hot speech therapist, even though he’s paralyzed and drooling. He’s a bit of an asshole. Halleluiah! He doesn’t end his affair even after his stroke. He is – for better or worse – French. He can’t be worthy.

Director Julian Schnabel sets himself a challenge: to make all this beautiful. Working with Steven Spielberg’s regular cinematographer, Janusz Kaminski, he succeeds to a degree that would put Titian to shame. The Diving Bell and the Butterfly is one of the most visually ravishing movies of the year, its colours are delectable. Even the interior of the hospital looks inviting. And the cast… the women… somehow every Brit knows French doctors must look like this (think: French actresses, in white coats), but here their beauty works for the movie, because it’s designed to be beautiful. From the beach to the trees, to the city, to Bauby’s sick-bed, your eyes feast.

What is “French”? It isn’t food, it isn’t art – it’s a way of looking at the world. It’s in the Gallic shrug, the café culture, the refusal to work nine-to-five or to give up cigarettes because everyone else does. To be French is to say: I don’t need anyone else’s approval. It’s an adult attitude. It’s why Jean-Dominique Bauby didn’t find God, or lose his sense of humour when he had a stroke. The Diving Bell and the Butterfly would have been maudlin if they’d made it in Hollywood, and far too earnest if they’d made it in the U.K. But in France it could be honest – inspirational only where it was obliged to be. The movie is a triumph of mature, sophisticated hope.