Monthly Archives: January 2014

Arrival in Venice

I have been to Venice only in winter and I absolutely love the crispy cold weather with blue skies. It is such a great time to visit this grand, sumptuous European city! So far, I have just walked around, crossing dozens of tiny bridges. One remarkable visit took place at La Fenice, the theater house originally built in 1792 but since then twice destroyed by a fire. Extravagant, as many things in Venice. Venice by nightIn addition, I have been overdosing on fabulous tramezzini and ciccheti, not forgetting prosecco. Our hotel, located in a Moorish 15th century palace, offered us one bottle too, and since we are flying back to Paris with only hand baggage, there is no choice but to open the bottle now…

Will be back pronto!

Franco-Finnish Christmas meal

Last year we spent Christmas in Paris with my parents who flew over from Finland. Traditional Finnish Christmas meal includes ham but I do not eat ham and my parents were curious to eat like the French, so this is what our Franco-Finnish Christmas meal looked like and consisted of:

1. Champagne for apéritif! My father was responsible for opening the bottle and my mother was ready with her glass (Finnish design, naturally). champagne for aperitif

2. We begun with an Elegant amuse-bouche recipe for Christmas that included Russian caviar and scallops tarama:elegant amuse-bouche

3. And continued with oysters from Cancale  (oysters are an integral part of French Christmas): oysters from Cancale

4. From oysters we moved onto foie gras (another integral part of French Christmas!): foie gras at ChristmasUntil now we had been drinking champagne but this is when we switched to sweet white wine by Maison Lorgeril from Languedoc-Roussillon: Le Rêve de Pennautier, “Vendanges d’Après” Vin de France (BLANC MOELLEUX). An excellent choice, a sublime wine!!

5. After the oysters we enjoyed some Finnish smoked salmon….smoked salmon from Finland

6. …before moving to our already very famous French Christmas meal: stuffed goose from Les Provincesstuffed gooseWe also opened another fantastic bottle of Maison Lorgeril from Languedoc-Roussillon: Mas des Montagnes, “Terroirs d’Altitude”,  AOC Côtes du Roussillon Villages. This extraordinary red went so well with the goose that we could only say “wow”. And continue eating.

7. After the goose it was finally time to dig into cheese and there is no better time to eat Mont d’Or than Christmas: mont d'or cheese(Unfortunately the wine (red Irancy) was not the most perfect choice to go with the cheese; especially after the previous wine)

8. If you now think we could not eat any more, you are wrong… For dessert, we had marron glacé and calissons: Marron glacé

with some chocolate and vin chaudChristmas chocolate and vin chaud

Our Christmas was merry and delicious, and I hope yours was too!

If you want to know more about our cooking ingredients etc., have a look at this post too: Christmas meal essentials!

And to learn more about the wines, please go here:

PS If you liked this post, you may want to check out Pearlspotting’s Facebook page! Especially since I am flying to Venice tonight and will be updating from there too.

Romanian Scenes at Espace Culturel Louis Vuitton

As someone who professionally observes economic and political developments in different fast-developing emerging markets, I find it particularly interesting what Espace Culturel Louis Vuitton is doing. Since 2006 they have organized three contemporary art exhibitions per year, gathering artists from all over the world (but mainly from emerging markets) to show their work around different themes such as travel, heritage, art and fashion. These themes are then presented in the light of globalization, localisation, conflicting identities and nostalgia that compete to win the future in so many countries today, and as one could image, the result of intriguing!

I have followed Espace Culturel Louis Vuitton exhibitions since the beginning and some of my personal highlights are the very first exhibition called Métamorphoses (presenting the South Korean artist Sookyung Yee, who was also portrayed at FIAC 2013) and Somewhere Else (another great presentation of today’s globalized world and identity struggles seen through the eyes of artists).

Sergiu Toma The Astronomer

Last Sunday I went to see the latest production of Espace Culturel Louis Vuitton: Romanian Scenes. The exhibition combines works from artists that come from two different eras and two different artistically-important locations. Era-wise, there are those from the Communist/Soviet/Cold War period and those who emerged after the collapse of the great Soviet power. Geographically, Bucharest is presented as the more traditional home and the artistic capital of the country, whereas Cluj-Napoca in Transylvania is portrayed as “today’s creative epicenter”.

The exhibition provides an intriguing opportunity to time travel in the past and the future of Romania as well as to learn more about this grand European nation. Indeed, a highly recommended exhibition, but hurry up: Romanian Scenes ends January 12!

Lastly, the million-dollar view of Paris and Parisian architecture you get from Espace Culturel Louis Vuitton is another good reason to head toward avenue des Champs Elysées… Just don’t be afraid of the dark (you will see why)!

Espace Culturel Louis Vuitton (http://www.louisvuitton-espaceculturel.com)

Main entrance: 60, rue de Bassano, 75008 Paris
Entrance by the Louis Vuitton shop: 101, avenue des Champs Elysées, 75008 Paris
Opening hours: Mon to Sat 12am to 7pm; Sun 11am to 7pm (no entrance fee and open on French holidays)

PS The copyright of the image goes to  Espace Culturel Louis Vuitton, whose press service I thank for kind cooperation with Pearlspotting. 

King Cake traditions

Yesterday we were invited to eat Galette des Rois and cheer the new year with Canard-Duchêne roséchampagne at my husband’s family. The hosts had ordered this huge cake from a famous bakery and it came with kings’ and queens’ crowns. It had lots of marzipan, so I was a very happy guest!galette des rois

Following the tradition, the youngest child of the family placed herself under the table and informed the person in charge of cutting the cake who gets which slice. This is particularly important because there is a trinket, la fève, inside the cake that everyone wants to have (but as our cake was so big, there were several trinkets inside). The tradition also says that whoever get the trinket will become the king or the queen, hence crowned. 

a trinket of the king cake

In a religious sense, the cake is said to “draw the kings” to the Epiphany. Remember, those kings; wise men who visited Jesus in Bethlehem on the 12th day of Christmas? Today, there are slight variations of the King Cake tradition across the world and even the trinket is not always baked inside the cake for the safety reasons. But if you are traveling in the Catholic world around this time of the year, check out the local bakery to see if they offer the King Cake! 

Christmas meal essentials!

One of my favorite things to do in Paris is visiting La Grande Epicerie de Paris. Their recent renovation is so stylish and the service impeccable. Not forgetting their sophisticated food items’ offer and regular dégustations…

To add that extra touch of elegance and perfection to our Christmas meal, I did a bit of groceries at La Grande Epicerie de Paris on the Christmas Eve and this was the result: Christmas essentials from La Grande Epicerie de Paris

From left to the right:

  • Bordier butter: the butter of “the real chefs”; the best butter in the world
  • Grey salt from Guérande with summer truffle by Maison de la Truffe: an absolute cooking must! (if you like truffle, do not miss their restaurant at 19, place de la Madeleine)
  • Balsamic vinegar from Modena by Fernando Pensato: a fine product of Italy, used by the most elegant restaurant and hotels of the world
  • Extra virgin olive oil with white truffle: another cooking must by Maison de la Truffe. Particularly good with the Finnish sweetened potato casserole
  • Organic Boletus-mushroom mustard by Savor & sens: excellent with smoked salmon
  • Onion confit by Le Coq Noir: an essential companion to foie gras
  • Scallops-flavored tarama: a bit more original than the ordinary tarama (also exists in truffle and other flavors)

La Grande Epicerie de Paris: http://www.lagrandeepicerie.com/en.html

French Christmas meal: stuffed goose from Les Provinces

Traditional Finnish Christmas meal includes an oven-cooked ham but my parents happily followed French traditions while in Paris. Good for me, as I do not eat pork! Les Provinces

One week before Christmas we visited the boucherie-restaurant Les Provinces near Marché d’Aligre to see what our options for the Christmas meal are. The most typical French Christmas meat (poultry) is capon, a castrated rooster, but the butcher suggested we buy goose. After discussing the choice between the capon and the goose with everyone, we agreed that we prefer goose. Price-wise there was no difference and we had a feeling that the goose will be more original –the goose meat is more reddish brown (similar to duck or duckling) whereas the capon remains white as chicken (but is more fatty). So, “Prepare us a nice big goose with stuffing” we told the butcher and left a 10€ prepayment!Les Provinces

In the afternoon of the Christmas Eve we returned to fetch our stuffed goose and in the late morning of the Christmas Day we opened the package to find a beautiful, fat goose from Anjou with some organs aside for those who appreciate them.stuffed goose from Anjou

We followed the roasting instructions: higher temperature in the beginning that gives the goose golden color and crispy texture, and lower temperature during the rest of the time with the aluminium foil. We added a glass of water in the casserole and kept moistening the goose with this water (some fat drained from the goose and mixed with the water). 2 1/2 hours later our goose left the oven and was ready to be cut. Such a beautiful piece of goose it was! roasted goose

Everyone loved the goose and it will surely find its way to our Christmas table again in future! We enjoyed it with sweetened potato casserole, a Finnish dish, but you could also serve roasted carrots and potatoes or other vegetable with it. The red wine we had was Mas des Montagnes, “Terroirs d’Altitude” AOC Côtes du Roussillon Villages, and it was really excellent!!

The stuffing our goose had included veal, poultry liver, onion, alcohol, herbs and spices, and no pork, but remember that nothing prevents you from creating your own stuffing…

Boucherie-restaurant Les Provinces: Easy Saturday dinner from the Aligre Market

Wine: Maison Lorgeril from Languedoc-Roussillon and http://www.lorgeril.com/2-35542-Terroir-d-Altitude.php

PS As a bonus, here you go with a photo of the organs we prepared some days after Christmas. We recognized liver and gizzard but were not sure about the rest. Do you have an idea? goose organs

Importance of the new year

The first day of a new year; new opportunities, new beginnings. To make promises or not to make? Continue to wish for a better life? My wish to everyone including myself is very simple: make sure you begin this new year with things you love. Doing things that bring you happiness will make this year a good one!!

After taking my parents to the airport, I prepared a small tapas dinner of ingredients that I love (Russian caviar, French champagne, artichokes, salmon etc.) and I am now going to enjoy it with my husband. Happy new year once more to all of you!!new year in Paris

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