Wednesday, April 23, 2014

In the Mission

Sunny day in the Mission, San Francisco, to chill and get the best tacos at Taqueria Vallarta.
Just because I have to take a break with crepe once a week :)

Skirt : Sway, Oakland

Thursday, March 20, 2014

New Project

It's been a long time since my last post, but lately I've been pretty busy with some changes in my life.

I just get back to San Francisco, where I'm finally settle down !

Big change, from Paris, to the bay area, but that's ok, I have a big project in my pocket ;)
To make it short, I finally started my own catering business !! TadAAaaaaaaa........

What kind of catering you are wondering ??  I'm a Crèpe caterer  !!

You can find the page of my business here.
I simply called it "Crepes Queen"! Arrogant ? I hope not. I'm working hard to be worthing the title !

I've always loved fairs in France. The colors, the music, de food, the smells... how those crèpes and candy trucks always have the old school fonts and style. Crepe queen isn't the queen of the country but more, the queen of the fair. The one that everybody love, every body knows. The one that smell from far away and attracted you again and again, until you can't resist and you just fell in her nutella arms.

Anyway, I'm exited with this new project, and I hope you will like to hear about it, see the photos, and eventually, if you are in the area... have a taste of my sweet delicious crèpes ;-)

Waiting for you visit... wish me luck :)

Wednesday, November 20, 2013

Fall french toast

The best french toast in my life, comes from Melbourne.
Going so far to re-discover something, in theory coming from my land :/
But the truth is, french toast all around the world are made such a fancy way, so they can only be delicious !!
In France, french toast are called "Pain perdu" (literally "lost bread"), because we use old dry bread, soaked in milk until it get well wet and soft again, then dip in egg mixed and finally sugar.

Here is what you need to make fancy delicious french toast :

My fall version : I add poached apple on top (poached with cinnamon and star anis), and mapple syrup.