Inspire ! Parce que nous croyons sincèrement que le parfum est source de création et de réflexion.
Oui, le parfum rend la vie plus belle. Mais il n'est pas le seul...
Inspire ! Because we truly believe that perfume is source of creation and thinking.
Yes, perfume makes a better world. But it is not the only one…
http://www.molokostarphotography.com
Née le 25 janvier 1985 à Boulogne Billancourt.
?Diplomée de l'école de l'image des Gobelins "photographie, prise de vue" en 2005. Assistante de nombreux photographes de mode, publicité et nature morte.
Depuis 2006, spécialisée dans la photographie musicale et évenementielle, collabore pour de nombreux magazines tels que MIXTE, MAGIC RPM, VOXPOP, CRASH.
http://www.opto.fr
Jean-Baptiste Levée (b. 1981) pursued an education in Visual Communication at the école Estienne. In 2002 he began studying type design on the DSAA (Advanced Typography) course under the guidance of tutors such as Franck Jalleau, Michel Derre & Margaret Gray. His interests currently extend from ligature systems and signage-oriented type design - all the way to traditional letterpress printing and related processes.
Upon leaving College, Jean-Baptiste Levée worked for Le Typophage, under whose direction he developed several corporate fonts, then leaving to establishing himself as a freelance designer, in 2005. Until 2009, Jean-Baptiste Levée has worked at the Porchez Typofonderie and equally as a freelance designer. Whilst continuing his work as a print-oriented typographer, he specializes in lettering and logotype design and concurrently develops his own type designs.
Jean-Baptiste is the country delegate for France at ATypI and is copy editor & writer for typographe.com, a collaborative type blog in French & the ATypI France online section.
He also is president of the association Zone Opaque, a fine arts-focused letterpress printshop which succeeds in combining the digital with traditional printing processes.
He regularly gives workshops in graphic arts schools. Since 2008 he is professor of typography at the University of Corte and at the Académie Charpentier in Paris.
http://www.rachelkhoo.com
Whilst studying at Central Saint Martins College of Art & Design, London, I discovered I had a real penchant for food which went above and beyond the usual student fare of beans on toast. I had developed a passion for cookery and food styling which would not be satiated and so I found myself trying to give this new desire for all things gourmande direction by expanding my food experience and skills working on shoots for The Sunday Times Style Magazine, The Food Observer, EMEL Magazine and M&S.
After successfully graduating I pursued a less food orientated career in the creative world of luxury fashion where I worked in Public Relations and E-Marketing, harnessing my food styling skills to that of clothes styling. Although my time here was successful, after two years I decided to take a leap of faith and say 'goodbye' London and 'Bonjour' Paris! It was here that two worlds collided as I studied French at La Sorbonne and Pâtisserie at Le Cordon Bleu, cooking up a storm with my declensions and my millefeuille!
I then put my excellent skills at Pâtisserie to good use in the very chic and inviting La Cocotte where I baked and created a multitude of sweet treats and delicacies. I now dedicate my time to consulting, developing, testing out and writing recipes for various publications such as Elle à Table, Galerie Lafayette, Airports of Paris, Volkswagen and my own delicious little hobby, R Khooks. And for those who want to learn or taste my expertise I also offers classes and private catering.
My first love is cooking and creating beautiful dishes and my second is styling the food to make it look tangible, even on the pages of a magazine.
Loukoum à la rose & aux épices
500ml d'eau
550g de sucre
1 cuillère à soupe de colorant
150g de maïzena
4 cuillères à soupe d' eau de rose
1 cuillère à café de poudre aux 4 épices
1 cuillère à café de poudre agar agar
Glaçage
2 cuillères à soupe de maïzena
5 cuillères à soupe de sucre glace
1/2 cuillère à café de poudre aux 4 épices
Versez la moitié de l'eau dans une casserole et ajoutez le sucre.
Faites chauffer jusqu'à ce que le sucre soit dissous, puis portez à ébullition.
Réduisez le feu et laissez mijoter jusqu'à ce que le mélange atteigne 115 ° C sur un thermomètre à sucre. Retirez du feu.
Pendant que le sucre cuit, mélangez dans une autre casserole la farine de maïs et la poudre d'agar agar avec le reste de l'eau jusqu'à ce que le mélange soit lisse. Cuire sur feu moyen jusqu'à ce que le mélange épaississe.
Versez le sirop de sucre peu à peu dans le mélange de maïzena, en continuant de remuer. Mettez le mélange sur le feu à nouveau et laissez mijoter pendant environ une demi-heure, jusqu'à ce que le mélange soit pâle. Faites attention à bien remuer sinon le mélange risque de brûler au fond. Incorporez l'eau de rose, la poudre d'épices et le colorant.
Versez le mélange dans une boîte tupperware et laissez reposer jusqu'au lendemain sur le plan travail.
Coupez en carrés. Mélangez un peu de maïzena, de la poudre d'épices et du sucre glace. Roulez les carrés dans ce mélange. Entreposez-les dans une boîte hermétique, entre des couches de papier sulfurisé.
Rachel Khoo est une food creative.
site internet www.rachelkhoo.com blog www.rkhooks.net
