Ambiance – Art et Décoration magazines and books.

I am preparing a post on Pierrot Gourmand, our very popular and well known “clown” associated with lollipops and ‘bonbons’ here. While I am/was busy writing and making lollipops and driving everywhere to photograph Pierrot and his lollipops all over town, I ran into a book which found it’s way(all on its own, believe me) into my basket(that one that fills up far too quickly in a book store…!). Jardins a vivre, from Art et Décoration. Since my post on “cher Pierrot” is taking quite long,  I thought I would share some images of this book and of two others,  with you in the meantime. I don’t know if they are available in English, because it is books based on the magazine, Art et Décoration, a French magazine I’ve been buying for more than 16 years, on and off. Apart from my most favorite magazine Campagne Décoration, which was born in 2000 and of which I haven’t missed a single issue since 2001, Art et Décoration is the magazine I’ve been buying the longest, albeit sporadically…browse through it in the store and then decide if it has enough tips to own it. But more about Décoration Campagne later, let’s talk about Art et Décoration for now.

The latest trend for magazines is to capture their articles and particularly the images into hard bound  pretty coffee table books. Art et Décoration did exactly that. Very nice books to browse, have on your coffee table or fall asleep with!

So, let’s indulge in some of the magnificent images from the three following books:

1. Jardins à vivre;  Karine Villame, Collectif; Massin

..a rustic shower by the pool..

crédits photograpiques: B. Boigontier

…a rustic garden gate…

crédits photographiques: A Réty

..a water feature with an oeil de boeuf..

crédits photographiques: P. Smith

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Recevoir; Art et decoration; Massin

…entertaining in the garden under the “tonnelle”…

Crédites photographiques: B. boigontier.

…open kitchen with a “piano  La Cornue“…

Crédits photographiques: B. Boigontier

…entertaining on the terrace…

Crédit photographique: B. Boigontier

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Maisons de famille,  Karine Lalbatry; Massin

I love the chapter on the “marquises” over the doors. Just a little protection from the rain without having a whole veranda or entrance.

crédit photographique : O. Hallot

..bathroom with “paniers” for storage…

crédit photographique: C Erwin

..simply decorated bedroom with clean lines…

crédit photographique: P. Binet

…courtyard with old stables turned into bedrooms…

crédit photographique: P. Smith

………………

I hope you enjoyed this short tour with me.

Other books from Art et décoration:

*Recup & brocante; Karine Villame, Collectif; Massin.

*Maisons de Provence; Art et Decoration; Massin

Until we meet next time with a succette(lollipop) and Pierrot Gourmand!

Ronelle

Les oeufs Mimosa(deviled eggs) for an Easter brunch.

Easter weekend is around our tables.. Families are preparing for visitors, or are preparing to hit the road to family.. We’re doing neither, but we prepare for an Easter brunch le Lundi de Pacques, just the two of us, mon chéri et moi. I have sent a sweet message Upstairs asking for a sunny day, so we can enjoy our lunch outside . But if I don’t get my wish, we will still have our brunch, albeit in the barn. Just as perfect.

Instead of showing Easter chocolate and with our two little hens being so prolific in their egg producing, I decided to do some deviled eggs, or as we call them here in France, Les oeufs Mimosa, reminding of the mimosa flowers which are of the first signs of spring here and it happens all around Easter. I had to do a search about why it is called deviled eggs…

According to Wikipedia it originated in ancient Rome…go figure. Apparently “deviled” referred to the spicy nature of the food.  The deviled egg gourmet has a description of the origin of the term deviled which you can read for some more info. I prefer to call them eggs Mimosa, like we do here in France. We push the hard boiled egg yolk through a fine sieve, having it look like the Mimosa flowers of early spring, which we sprinkle over the filled egg halves, so it looks like we have sprinkled some Mimosa petals over our egg halves. It is a little bit of old French cooking  but still sort of romantic, don’t you think? I revisited the “egg halve” -presentation, serving it with a salad of green vegetable brunoise.

So, without any further ado, I present some Easter Oeufs Mimosa revisités to you!

Suggestions:

  • If you have a rectangle inox shape, it works easy to shape it in the rectangle, I don’t have rectangle ones, but I do plan on getting, they work fantastic!
  • The Mimosa eggs can also be served in “petites verrines“, small glasses. Start off with toasted croutons at the bottom, follow with egg white, then the egg yolk cream en finish by decorating with the “mimosa”( the fine grated egg yolk).
  • OR make an egg sandwich , adding some of the salad to the filling too.
  • OR serve the egg whites and egg yolk cream and salad in small bowls, with toasted bread rounds separately for an aperitif i summer outside by the pool and each one serves himself/herself a small piece of toast with a scoop of whatever he/she feels like  topping up with.

Serves 4 people for starter

..large geese eggs, ordinary chicken eggs and small eggs from my little bantam hens…

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A spring brunch and geese and chicken chronicles.

I’d like you to meet our two new feathered children…Sidonie et Aglaé. They are named after a 70’s French television show, called Sidonie et Aglaé.

They showed up last Sunday and after a week of discovering the farm, they already have their favorite spots and they continue roaming about, following me or the chickens or the cats. They love company and I , of course, love their company too!!

Sidonie et Aglaé

Since I am still in the process of constructing our little lake for the geese and the ducks and the peacocks and….and…, they have to make do with two large bowls for some swimming. Do they complain? On the contrary, looking at the photos below, they are having a ball! Wouldn’t life be wonderful if we all could be happy with so little…?

Camembert, Mimolette et Ciboulette are not disturbed by the newcomers. They do their thing tranquilement, happy as always – the amount of tiny eggs I have at the end of a week, is proof enough! I used their eggs to make some oeufs Mimosas for Easter, to be seen at Myfrenchkitchen, Les oeufs Mimosa, for an Easter brunch.

…Camembert..

…Ciboulette…

…Mimolette…

..and a very simple spring brunch last week with two good friends..

I am showing off my very simple but very wonderful day here…far too many photos of the same thing! But, it was such a glorious midday in early spring and we lingered lazily  under the still-leafless walnut and tilleul trees. I can’t stop reveling in the colors of the spring sky and the sun and the greens of the fields, the color of the air…everything…spring gives me such a kick!

Today is Vendredi  saint, which means for the roman Catholics that it is the Friday of fasting just before Pacques, of spiritual day of rest, peace, restrain from eating and alcohol and just quiet reflection. Many places were closed today, depending on the prefecture of the region. the death of Christ on the cross is celebrated and even Christians are invited to join in this “chemin du croix“. Because we have many friends in the Catholic religion, we too will respect this tradition and we will spend a quiet evening, with salmon, some salad and water and reflection.

 I wish you a wonderful Easter weekend !

à bientôt

Ronelle