May day in France.

The 1st May and the Lily of the Valley feast…

Since the middle Ages, it seems that the Lily of the valley; a plant native to Japan, is present in Europe since the middle Ages. The “plant of bells” has always symbolized the spring; the Celts have given it the virtue of lucky. On 1st May of 1561, King Charles IX formalized the feast: he having received this day a sprig of lily of the valley as a lucky charm, he decided to offer each year a Lily of the Valley to each lady of the court; the tradition was born.

The flower is also ideally for the romantic encounter. Longtime, was organized in Europe “The ball of the Lily of the Valley”. It was also one of the few dances of the year when parents do not have the rights of opinion. That day, the girls are dressed in white and the boys use to decor their buttonhole with a Lily of the Valley.

In Paris, at the beginning of the century, fashion designers offer lilies of the valley to the workers. But it was not until 1976 that it is associated with the celebration of 1st May. On the buttonhole of the protesters, then it replaces the wild rose and the red triangle which symbolized the division of the day into three equal parts: work, sleep, play.

Muguet, Lily of the Valley 7b23534cb34d15fa94c6dcf00a393baa 655895c215a2e0e75c4a2919c58c6a00

How to prepare your next trip?

voyageIt is true that we prepare our trip depending if we travel alone or as a couple, with the family or in a group, by car or by train, for leisure or for business. However, travel behavior involves a mindset that makes someone or not qualified good traveler.

Before take your flight, it is necessary to prepare an itinerary, select the places to visit and the hotel according to your interests and budget. Make sure you have the right documents; the visa, the valid passport and the documents during airport transits.

Frequently, passengers present some issues with its luggage; traveling doesn’t mean move so, you need pack according to your trip (weekend, business, vacation) and also the means of transport (limit weight if you travel by aircraft, the size the trunk of your car, weight and size allowed if you travel by train).

When you arrange the suitcase; create a list, a reminder where we write all clothing and articles to take and travel accessories. The design of your luggage is not the most important; the luggage has to be very well organized in case your luggage has an accidental opening or the curiosity of a customs officer. Toilet articles and other intimate effects are hidden in discreet pockets.

Easter in France

The Easter is a religious feast that commemorates the resurrection of Jesus Christ. It follows the Friday, three days after the death of Jesus,. The date varies each year but Easter is calculated as the first Sunday after the full moon following the first day of spring (March 21).

In France, Easter Monday is a public holiday since 1886. In Eastern of France, Good Friday is not a working day. During Easter, kids look for eggs, rabbits, hens and chicks of chocolate in the garden.
According to the tradition, the bells go to Rome for the Lent and they drop chocolate eggs when they return at home. Thus, at the end of the traditional Easter Mass , the church bells sound and children go to the gardens to pick up chocolate eggs.
Then at the end of the day, is the occasion to celebrate Easter around a family meal generally comprising a roast lamb and chocolate eggs.



Do you like the Macarons?

At its origins the macaron was made with almonds, sugar and egg white; the macaron was born in the XVIII century venetian monasteries.

It was during the Renaissance that these treats were introduced in France by Catherine de Medici for her marriage with the Duke of Orleans, the future king of France.

For the 30’s in Paris, the pastries had the idea to attach these two cookies and fill it with a ganache. This “Parisian Macaron” was particularly popularized by Ladurée ; which is still one of the most famous brands to create macarons.

Over time, the macarons have diversified, and is in many colors and flavors; vanilla, pistachio, chocolate, raspberry, coffe speculoos, lime basil, there are even versions salty.

A good advice!

We taste a good macaron when its shells are smooth and with a perfect design; delicately crispy outside and soft inside. To conserve the macaron, put it in the hermetically sealed box in the refrigerator.

Bon dégustation !

Photos from Pinterest.


The Hightea or the tea time

tea2The atmosphere of the tea time is still quite cozy, no special clothing is required; the courtesy and good manners are essential. Nowadays, the tea is consumed at any time, during the breakfast, late afternoon, and after hard days work. In England, the tea time became a custom and it is taken usually from 5-6 P.M. This habit was particularly pleasant in the countryside; the dishes are arranged on a large table, while the guests sit comfortably. Once the pot of water(preferably made in porcelain) is boiled, the tea is prepared by putting a teaspoon per person, then, then the water is added and left for five minutes; it is served with toast, jam, cake, and with small tea napkins.

The tea time is always best to provide at least two different teas, such as a Chinese tea and Indian tea.
There are infinite nuances of aromas, l’Orange Pekoe, light and soft (Ceylon tea) ; Darjeeling , very fragrant and sweet teas from the India; Imperial , smoked taste of jasmine ; Yunan, with a strong taste, from China. Mandarin is consumed without sugar with Chinese or Vietnamese cuisine. The tea supports mixtures with alcohol, especially with ice (rum, whiskey, Pimm’s )…

The Black Tie

The Black tie is reserved for the special occasions and generally it is recommended and marked with the mention “black tie”. Men will wear then a tuxedo while women dress an elegant long dress.

The Evening gown

It keeps in mind the occasion for which it is reserved. Indeed, depending of the style of the dress, it will be better suited to a particular occasion. The diversity of evening dresses involves the designers and the women who wear it.

The material is important and an essential element in the choice of the ideal dress. Light and delicate fabrics such as silk, captures the elegance of the dress, but you can also choose a “satin” or “taffeta” that will give you a lighter or rigorous style.

An important note; for choosing the perfect gown no matter the occasion are your personality and morphology.  An evening gown is designed to reveal your beauty.

The Tuxedo

This garment was born in 1886 in Tuxedo Park, a village to sixty miles from Manhattan in the imagination of a New York heir; he was looking for a less strict dress coat for a ball. His suit was inspired by the jackets worn in Britain the hunting horsemen.

The Tuxedo is now a suit designed of a jacket for the ceremony, silk trousers and a waistcoat. Single or double-breasted, it is generally dark blue, sometimes black.

Spencer jacket and white are reserved for summer evenings. It comes with a white shirt with wing collar and a pleated front.

The tuxedo is worn during the evening receptions; in general the dress code is detailed on the invitation.

A man in a tuxedo is accompanied by a woman wearing a very dressy dress long or short.


black tie


black tie

evening gown










photos from Pinterest.


A perfect Garden Party

garden-partyIt is the spring time, your roses start to get gorgeous and you need to make many invitations… Gather around a buffet in your garden with friends and family.

Plan for a sufficient number of tables and chairs so your guests can sit, optionally; do not forget a “Parasol” and place the plates on the buffet, cutlery, glasses and napkins before the arrival of your guests.

Because of the warm weather, you should put available lots of ice; you must fill several champagne buckets to keep the bottles cool. If your refrigerator is full, provide an ice tray.

If the garden party takes place in the evening, consider the delightful garden lights, spotlights, lanterns without forgetting mosquito candles!

You have the choice between two menus:

-The buffet of meat, and cold fish, variety of delicatessen and salads. Or

-“Mignardise” and “Petit Four” buffet, which not require to be covered.

As an aperitif; sangria or “Kir”, fruit juice, dry white wine, rose wine, fresh red wine. Avoid strong alcohols, but you can expect a brut champagne.

Do you want to prepare the buffet by yourself or do you want to call for a catering service? The number of the guests, your availability and your budget will guide your choice.

The relaxed atmosphere does not exempt you to ensure the comfort of each guest; often ask to your guest if everything is ok in order to ensure that they lack nothing, so check frequently that the buffet is always stocked.

For the evident reasons don’t let the ices and sorbets on the buffet; they could melt.

A good advice:

Let know to your guest that the sun and the warm time could not be achieved. Plan the possibility to go into the house or under a tent.

Some decoration tips:

To the delight of your guest, put the same color of your tablecloth and the chairs cushions, and place on each table a small bouquet of flowers with the same range of colors.

Photo from – judith collins

Cutting of meat or poultry

In particular game and poultry were considered under the ancient regime as a true art which were to exercise the young lords. We learned not deteriorated best pieces; white for chicken, pheasant, partridge, woodcock thigh, the fillet for the hare and rabbit. Techniques used to have hardly changed.

Chicken legs are held with the help of a fork and a knife, then, we cut the wings before separating white of the breast and split the carcass.

Separate the two duck legs and then cut the flesh of the breast along the wishbone. Then, cut the pulp into strips or slices on either side, before detaching the wings.

The lamb shoulder is cut into slices perpendicular to the bone. The slices should be very thin as for the leg of lamb.

The pigeon is cut like a chicken unless it is very small. In this case we cut in half.

It is advisable to observe well the piece before cutting; this will allow you to make a perfect cut.

A last piece of advice; the birds are served lying on the back and mammals on the belly. Enjoy!

meatgibier, game

poutly, cut


Pictures from, youngandfoodish, pinterest


A bouquet for each place in the house!

Regardless of bouquets that are offered when you are invited, there are those that can be made even to decorate your house or apartment. The choice of bouquet depends of where they will be placed:

The entry requires an elegant bouquet, but small size and not too fragant.

The living room can be decorated with a decorative bouquet in harmony with the decor of the room; not put them between the guests.

In the bedroom, there is nothing more delightful to go pick up some flowers in to the garden; you should select those who have a soft aroma.

In the kitchen, we install more rustic bouquets, sometimes mixed with vegetable and fruit, in a redecorated commercial container.

To brighten up a table; the floral decoration can only be a centerpiece arranged in vase adorned with a round bouquet.

Beware with the huge bouquets between the guests and with strong smelling of flowers; might hiding the aroma of dishes!

Pictures from Pinterest.


How to place the condiments on the table?

In the middle Ages, spices were locked in wooden boxes. These precautions are justified by the importance of these products, their high prices and the fear of poisoning whose practice was widespread.

These fears are justified, and later they will fade, the spices are placed on the table in a small jewel box or earthenware in which the most diverse spices were offered to the sight of all the guests. The cupboard in the kitchen became very fashionable. Other condiments that could be found on the table: oil, vinegar and “mout ardent“. The consistency of the latter gave a variety of containers: from the sauce cup for the most liquid sauces to the ceramic cup for the thicker one.

The Oil and vinegar, each had their bottle, but in a delightful style. Both decanters were joined to each other to form the “guédoufles”. The bottle was with a shape of two bellies . The craftsmen created a range of models, from the most modest to the most ornate.

Currently we can find them as a piece collectibles. We put the salt and pepper on the table, mustard sometimes in the tables of restaurants, more rarely at the table in the house. The seasoning was a part of the process in the preparation of meals; nowadays, spices take more place on the tables. Generally, the cups of mustard and condiments are offered by the merchants to their clients as a gourmet delight.

38028-1 condiments

Pictures from


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