Cook / 14.02.2013


My little kittens, I’m over the moon right now, I’m back from NYC with my lover. I know it’s crazy, it was 4 days of excitation, 4 days of intense fashion week, of crazy encounters backstage and of amazing pictures ! But I will quickly come back to it…

I initially wanted to put this recipe in a Diamond Shape theme week (smart right?) but I think colors are great for the occasion and if you put two Calissons together it kind of forms a heart… I clearly am on a cheesy mood… I know I know, I can already hear you saying that Valentine’s day is a commercial occasion but I like to tell to my people that I love them and I wanted to do something special… Especially after the avalanche of love that I had following my last 3 posts ! I wish you as much love as it is possible to receive, you have no idea how much your little words reach me! I come back to you really soon with lots of answers to many of your questions of which some made me laugh so hard… Thank you again… And without further delay the Calisson of Love recipe ! 




To make 20 or so Calissons, you will need:

  • –  150 g almond powder
  • –  100 g powdered sugar
  • –  100 g dried apricot
  • –  50 g crystallized ginger
  • –  75 g crystallized melon
  • –  2 teaspoons orange blossom
  • –  2 teaspoons apricot marmalade
  • –  A sheet of unleavened paper




For the dough: Start by taking your blender and making sure it is very sharpened otherwise your task will be very complicated, really… So while your asking everyone of your neighbor for a sharpened blender, mix together the almond powder and the powdered sugar on the baking tray and leave it to dry for 30 minutes at 120°C medium height. Meanwhile cut the crystallized fruits in little pieces. Then put them in the blender and start it at full power! When you have a thin and super sticky sort of fruit jelly, add the orange blossom and blend again. Once your almond and sugar mix is dry and cool, add it to the blender and blend for aprox. 1 minute. You will have a homogeneous dough that will peel away from the blender by itself.

Put your unleavened paper sheet on a straight and dry surface, the square-patterned side on the surface, and put your ball of dough on it and uniformly flatten it to have a 0.5 cm layer. Let it cool for at least an hour. After that time cut your Calisson with a punch or small knife.

 For the frosting it’s easy. Gently mix 35 g of white egg with 160 g of powdered sugar. You are free to add food coloring or not… And you only have to coat the top of your Calissons with a butter knife and to smooth their sides with your finger. Leave it to take to an hour in a dry place and enjoy ! Happy Valentine’s day !


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Happy friday / 08.02.2013

Happy Friday todos !

I am in a terribly good mood and it is your fault. Yes, your fault because you are throwing all this love to my face and if you are wondering what I do about it, let me tell you that I take it and wrap myself into it. And I enjoy it ! Thank you THANK YOU thank you.

And I’m in a good mood also because of my new hair cut… Who says my-new-hair-cut, says Fred… Of course it is signed by our national Fred! I love the idea that Fred is a rare and precious thing… A bit like a head designer as if I had a pair of Louboutin instead of my hair… Thank you Fred, for your fingers and for the snip of your golden scissors.

But?! You’re gonna ask me, «you cannot do your bun anymore ?!» Well no, and I’m happy about it. With this almost existential question that is «are we cutting or not?» I feel like brand new! My mother (I keep talking about her these days!) sent me this picture of five-years-old me with a bun and a stripped tee-shirt and I thought «it’s crazy because we could take the exact same picture».

 Only, the thing is it kind of scares me in a way… Time is passing by and damn! I’ve had the same hair cut, the same look, the same face for 20 years… And the night after, in a dream that was so introspective that Freud’s beard would straigthen, I was cutting my bun from its base… I feel bad. I call Fred at 8:04 am and he says «we cut baby». And I relive. Just like I was born again (yes, rebirth), a chapter is closing, my hair are flying… I’m crazy ! Have a wonderful weekend ! 




Today I’m wearing little cute flat ballerinas from Valensi, red dotted swiss tights from H&M and a pair of red chino pants La Redoute. This look should remind you of another one… A dress bought more than a year ago at Topshop, but so short that I’d rather wear it like a blouse… A DIY kitty bag…mine this time, et Rimmel London lipstick (the Kiss of Love 111 color)…



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Mood / 06.02.2013


It gives me the creeps to think about all of what happened this past year… How the informal platform that is WordPress became for me such an escape, a kind of extraordinary window that pushes me on doings more things, on getting better and trying to do my best every time…

 It’s crazy how a one-year anniversary can also feel like the circle is complete and the moment to ask myself a thousand questions. «Do I keep going ?» « What could I do to re-new myself?» «If everything ends tomorrow, how would I take it?»… So many quasi existential questions that have only one answer : «Keep doing what you like and stop asking yourself so many questions».

 So here we go… You should take your hankies, it’s gonna be emotional. In one year I can only make an assessment… A pretty awesome one… On a personal level I have the feeling that I am like a little machine, let’s say a pressure cooker, the more I do things the more I have ideas and wishes and that’s a powerful driving force that makes me get up in the morning with one desire: learn and do… I have a new creative hygiene that makes me want to get out of my comfort zones. On a professional level I met a bunch of people who’ve trusted me and given me jobs. I won’t list all my projects from 2012 but I keep in mind my favorite moments with a special mention to «OMG I am writing a book» and «Okay, I’m working freelance now» to quote only them… And on the human level, Make My Lemonade allowed me to meet a whole bunch of great people and friends (photographer, color designer, hair designer, journalist and so on) and I LOVE them with real love, I call them ten times a day to tell them because they have to understand how great they are…

 But most importantly, it was you. My great encounter was you. I feel like for a year all I’ve been saying is thank you but it’s because I am very aware that all these amazing things that keeps happening to me are also thanks to you. Thanks to the fact that you are always more and more to come here everyday (and I know dude are also hanging around) so THANK YOU. And thank you to those of you who stop me in the street to tell me to keep going even though I’m exhausted, ringed, wearing nonsense, loaded with all my stuff, in love, or even – it happened – all of that at the same time. THANKYOU.

 And now is the Oscar presentation time: thank you Mum for correcting my mistakes when you wake up and thank you for your support worthy of Michael Angelo’s mother. Thank you dad for telling me it was a mistake to make a blog because «you’re going to give away your idea to everybody» and to look at me like I’m an alien. Thank you my love for pushing me a year ago «to do something» even though you might regret it sometimes when I’m glued to my screen, I’m working on that… Thank you to all my friends for their support, their sharing, their help and their kindness, and a special thank you to my Justine B. because…

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