INGRÉDIENTS
    150 g de coeur de saumon fumé
    80 cl de crème liquide
    120 g d’oeufs de saumon
    4 feuilles de gélatine
    coeur de saumon fumé crème liquide oeufs de saumon



    Faites tremper les feuilles de gélatine dans l’eau froide. Découpez le saumon fumé en dés. Portez à ébullition la crème liquide. Hors du feu, ajoutez le saumon fumé et laissez infuser environ 10 mn. Filtrez ensuite la crème et réservez les morceaux de saumon fumé.
    Egouttez les feuilles de gélatine et ajoutezles à la crème. Laissez fondre la gélatine dans la crème quelques minutes à feu doux. Versez la panna cotta dans 8 verrines. Répartissez les oeufs de saumon et les morceaux de saumon fumé et réservez au moins 4 h au frais avant de servir.
    Vous pouvez remplacer la gélatine par de l’agar-agar ; dans ce cas, faites dissoudre un sachet de 2 g (ou 1 cuil. à café) dans la crème froide, puis portez à ébullition, mélangez avec une cuillère en bois et retirez du feu avant d’ajouter les morceaux de saumon fumé et de les laisser infuser.









Maison Martin Margiela's Line 13 White Objects Collection was all the rage at the Salone del Mobile in Milan last year. As with his fashion line, Margiela's high-concept home line is based on recycling and reinterpretation.


 
DUNYA ATAY
illustrator
















The young Turkish artist, Dunya Atay does not use any glue, scissors or photoshop! The Istanbul based illustrator uses only ink and markers on various fashion magazines to create her beautiful art.




LES DUVES











 




Stunning contemporary open-plan gite in beautiful countryside, just 60 minutes from Brussels Stunning open-plan accommodation in an old sawmill, converted and furnished with a contemporary feel. Interior design and furniture created by the owners, a couple of globe-trotting photographers who have worked with many international interior design magazines. The mill, built of local stone, has an exceptional riverside location next to the river "Burnot".



GARANCE DORÉ
beauty tips








The first thing you think of hopping out of bed?
I drink a half-liter of water! And then my weight loss coach, aka Scott, makes me eat muesli with fresh raspberries. He says they’re the best fruit in the world.


Your morning skin-care routine?
I wash my face with a bar of Dove. Practical, as you can find them everywhere in the world. It helps remove shine as my skin is mixed. And then I put on some of Kiehl’s Abyssine cream with an SPF 23 as I got quite a bit of sun while growing up in Corsica. I use the some Kiehl’s eye contour and get up any excess oil with these little shine remover strips by Muji before putting on makeup. For the body, I’ll always reach for Body Oil by Neutrogena.


And night?
Hit up the Dove once again, and then a dose of Midnight Recovery Concentrate oil by Kiehl’s. If my man is around, he gives it to me with a little face massage! And if my skin is a bit tired, after fashion weeks for example, I cure it with some Total Turnaround by Clinique for about 14 days.


How do you keep your hair healthy?
I wash it every day with a neutral shampoo, Shampure by Aveda. I nourish my curls with a touch of Drench Conditioner by Sebastian.


What little pleasure do you allow yourself from time to time?
A manicure! I am addicted. There’s a nail spa right down the block from my apartment with all the Essie polishes.

How do you stay in shape?
Getting up and moving is the only way to calm this anxious wreck. I run around the block or I do some Power Yoga. And then I eat whatever I want: exercise regulates my appetite and my moods.


What was the last beauty-care buy that won you over?
In Australia, I discovered the brand Aésop and, most memorably, their massage oil All’s Well, jam packed with essential oils.


The faux-pas you most regret?
There aren’t many, as I am really low maintenance about beauty. I succumbed to the dream of all curly haired girls : straight hair. I did a Keratin Treatment with Thomas Heinz, an amazing New York stylist. But then I realized that I was truly a curly-head at heart.


Your favorite spas?
L’espace France-Asie in Paris for thai massage, and the Bulgari spa in Milan.


A personal recipe to make you feel beautiful?
My moroccan grandmother passed down the hammam culture. Once a month, I exfoliate my entire body with a bath glove. And then soap up and finish with a cold wash.


The perfume you’ll never stop using?
Acqua de Cuba by Santa Maria Novella.


The best beauty advice you’ve ever received?
Alexandra Golovanoff taught me to do a high pony tail with locks of hair tied around the base.












In A Life Of Being, Having, and Doing Enough, author, therapist, minister, and philanthropist Wayne Muller urges readers to ward off external pressures and find contentment from within by recognizing when enough truly is enough.






Almost twenty years after its original publishing in 1981, author Duane Elgin has updated his revolutionary book about living in balance, Voluntary Simplicity. By pinpointing the day-to-day adjustments we can make in response to the complex dilemmas of our time, Elgin encourages frugal consumption, ecological awareness, and personal growth to change our lives and the planet.






Ward off common ailments and experience what it truly means to feel healthy by adopting Dr. Junger's approach to cleansing your body of toxic buildup. Author Junger argues that conditions such as colds, allergies, indigestion, skin conditions, and others are the direct result of toxins accumulated through the course of our daily lives. In Clean, you'll find all the tools necessary to support and reactivate your detoxification system and restore your wellness, vitality, and peace of mind.



ON THE STREETS

Paris       

                











by Vanessa Jackman & The Sartorialist




Serge Pavlovich Diaghilev (1872-1929), was a man whose unique character and driving ambition caused a ferment in European culture. Diaghilev's greatest achievement was his dance company - the Ballets Russes. Created a century ago, the productions of the Ballets Russes revolutionised early 20th-century arts and continue to influence cultural activity today.






The First Seasons, 1909-14

On 19 May 1909, after weeks of publicity, Diaghilev launched his first season of Russian ballet in Paris. Audiences were dazzled by the dancing and striking designs. Over the next few seasons a self-consciously Russian element dominated the productions. Innovative music magnified their impact, in particular that of Igor Stravinsky. The company's principal choreographer was the Russian dancer Mikhail Fokine.





Visually, the first Ballets Russes seasons were marked by the exotic designs of the Russian-born artist Léon Bakst. His bejewelled colours, swirling Art Nouveau elements and sense of the erotic re-envisioned dance productions as total works of art.






Nijinsky: A Force of Nature

The virtuosity and charisma of Vaslav Nijinsky (1889-1950) were such that no one who saw him perform, it was claimed, ever forgot him. He transformed himself for each role he danced. Trained in the Russian Imperial Ballet, he was an instant success on the Parisian stage from the Ballets Russes' first season in 1909. Audiences had not seen an equivalent male dancer for more than two decades.







Ballets Russes in the 1920s

By 1920 the Ballets Russes had a considerable repertoire to which new ballets were added each year. French avant-garde artists such as Matisse, Derain and Braque designed productions, while the choreographers Massine, Nijinska and Balanchine approached movement in innovative ways.

Costumes designed by Coco Chanel for Le Train bleu



Legacy

The designs and colours used in Ballets Russes productions forged a new aesthetic in the 20th century. Knowledge of the company's revolutionary ballets filtered through to theatre, fashion and daily life, including interior design. Diaghilev's presentation of his homeland in particular created a notable strand of Russian style.
Perhaps the most evident legacy is the music Diaghilev commissioned. Ballet scores by Stravinsky, de Falla and others continue to be performed in concert halls around the world.



YOGA SWING







Ce qu’on ne dit jamais du yoga, c’est qu’il a la faculté de se réinventer perpétuellement, d’associer des savoirs ancestraux avec des techniques occidentales contemporaines, et tout ça sans (presque) jamais se fourvoyer.


Dernier-né de ces yogas moins rigoristes et beaucoup plus ludiques et créatifs, le Yoga Swing nous vient de Bali via les Etats-Unis. Ce nouveau style aérien consiste à enchaîner des postures – orientées surtout vers les étirements et les torsions – en suspension, dans une espèce de hamac en tissu. 


Non seulement on explore son corps autrement, mais ce yoga anti-gravité est parfait pour sentir illico les effets du relâchement des tensions (notamment dans le bas du dos, la nuque et les épaules) et pour découvrir en douceur les postures dites “inversées”, qui boostent la vitalité et soulagent les jambes.



by Blast


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by Vimeo












 



















  










This exhibition covers the period from 1215, the year of Khubilai's birth, to 1368, the year of the fall of the Yuan dynasty in China founded by Khubilai Khan, and features every art form, including paintings, sculpture, gold and silver, textiles, ceramics, lacquer, and other decorative arts, religious and secular. The exhibition highlights new art forms and styles generated in China as a result of the unification of China under the Yuan dynasty and the massive influx of craftsmen from all over the vast Mongol Empire—with reverberations in Italian art of the fourteenth century.




by The Metropolitan Museum of Art








Assemble this salad at the last minute and serve as a starter. Serves four.



Ingredients


2 small red onions
50g hazelnuts, with skin
60g radicchio, about half a small head, leaves torn roughly
40g picked basil leaves
40g picked watercress
6 ripe fresh figs
2½ tbsp olive oil, plus extra for roasting the onions
1 tbsp balsamic vinegar
¼ tsp ground cinnamon
Salt and black pepper



Set the oven to 200C/400F/gas mark 6. Peel the onions, cut each into two lengthways and then cut each half into three wedges. Place in an ovenproof dish, drizzle with a little olive oil, sprinkle with salt and pepper and roast in the oven for about 30 minutes, or until soft and golden. Remove and leave to cool. Before using, discard any dry layers and break the onions roughly with your hands into bite-size chunks.

Turn down the oven to 140C/275F/gas mark 1. Once it reaches this temperature, scatter the hazelnuts in a small roasting tray and toast for 20 minutes. Remove from the oven, allow to cool and then break roughly with the side of a big knife.

Assemble the salad on four individual plates. Mix the three leaves together and place a few on each plate. Cut the figs lengthways into four or six pieces. Place a few fig pieces and some roasted onion on the leaves. Top with more leaves and continue with the remaining fig and onion. You want to build up the salad into a small pyramid.

In a small cup, whisk together the olive oil, vinegar, cinnamon and some salt and pepper. Drizzle this over the salad and finish with a scattering of toasted hazelnuts.




by Yotam Ottolenghi

"Ela continua sendo exceção"


"Maria" faz um resgate visual de toda a produção de Martins, considerada a primeira escultora surrealista da América Latina e fundadora de um modernismo tropical. 
Referências constantes a mitos amazônicos e a uma ancestralidade tropical serviram de base para as formas de Martins.







Enquanto se misturava aos nomes mais fortes da vanguarda europeia exilada em Nova York, frequentando os jantares de Peggy Guggenheim com Breton e Duchamp, ela explorava um arcabouço estranho, tórrido e sensual para arquitetar suas criaturas híbridas.
"Ela parece desconectada do tempo dela, mas vista pelo ângulo da magia e da metamorfose, parece mais em harmonia com o pensamento da época." afirma à Folha a crítica britânica Dawn Ades.






Maria, como ela gostava de ser chamada, foi a única a participar ativamente do movimento surrealista europeu em sua segunda fase (anos 1940). Realizando a primeira individual, aos 47 anos, na Corcoran Gallery. 
André Breton elogiou uma escultura da brasileira, Macumba (1944), hoje no Museu de Arte Moderna de São Francisco, definindo-a como "um hino ao deus do espasmo". 






Hedonista, gostava de se vestir com roupas exóticas e passava os dias tomando champanhe, segundo Charles Cosac. "Maria não era dos trópicos, ela simplesmente viera dos trópicos, e por isso não enfrentou problemas de identidade cultural".
Sucumbindo à críticas, ela, no entanto, silenciou. Parou de esculpir e começou a escrever. Deixou três livros, dois sobre países que visitou, China e Índia, e um sobre Nietzsche. 




Keziah Jones feat. Nneka 
Long Distance Love






by Youtube








                                                           

              









by Another Magazine