Wednesday, 29 February 2012

Fabulous idea....


{photo from here}

....for displaying towels. Now this is what I call a "salle de Bain".

A demain mes amies, Leeann x

Tuesday, 28 February 2012

Chic...un jean


{photo from here}

When I saw this photo in Figaro Madame, I thought this is my style. I have always been a "jeans" girl and let's just say I have an array of jeans in my wardrobe.

So for all you jean lovers, this one is for you.....

amicalement, Leeann x

Monday, 27 February 2012

lundi bling bling...

The sun is shining and the weather forecast is for more to come this week.

What a fabulous way to start the week......and as a result I am in the mood for some bling bling.

I think that these vintage appliques meet the description, lovely not too much gold with a touch of sparkling crystals.

...a tres bientot from a bling loving kiwi girl xx

Saturday, 25 February 2012

c'est le printemps....


{photo: Maison No. 20}

Today it feels like Spring/le printemps........the air is warmer and the garden centres are preparing for the springtime rush.

It is so nice to see some colour again, j'adore le printemps!

Mes amis(es)je vous souhaite à toutes et à tous un
très agréable week-end!! Leeann x

Friday, 24 February 2012

French Food Friday...Gratin de Fruits Rouges

{photo from here}

Ingredients for 4 people :-
300 gr [ 10 oz] Morello cherries(fresh or frozen)
300 gr [ 10 oz] raspberries(fresh or frozen)
70 gr [2 1/2 oz] sugar
5 Tbspoons sour cream
2 egg yolks
40 gr [11/2 oz] granulated sugar
1/2 teaspoon vanilla essence

Method :
1- Evenly display the fruits into the 4 ear-dishes ; pre-heat oven on grill.

2- In a salad bowl, mix the egg yolks with the sugar sharply so that the mixture becomes clearer and frothy. Add the sour cream and mix.
3- Pour the mixture evenly on the fruits, then sprinkle evenly the granulated sugar on top.
4- Put under the grill until it gets brown (around 10 minutes).
5- Serve right away.

Tip: you can replace cherries and raspberries by others (blueberries, blackberries...but try to always keep a balance between the sweet and the sour...)

........bon appétit à tous, Leeann x

Thursday, 23 February 2012

Cup of tea anyone...


{salon de thé, Bergerac}
I am a "salon de thé" type of girl and can think of nothing nicer than a nice cup of speciality type tea with a morsel of cake.
Fortunately we have some fabulous salons not far from us and our friends will shortly be opening a fabulous salon de thé in a nearby medieval village.......cannot wait!

Needless to say we will be first in line waiting for the doors to open!

A demain mes amies, Leeann x

Wednesday, 22 February 2012

a reminder...


{Hermione, la nouvelle Marguerite - elle.fr}

When I saw these photos on elle.fr this morning, I smiled as it is a reminder to us all, not to take life too seriously and to put some time aside for having fun........

For those of you interested you can see more photos here.

Amicalement, Leeann

Tuesday, 21 February 2012

week-end tresors...

Here are some of our finds from the week-end......

Fabulous vintage religious print, very decorative.....


Antique Metis linen sheet with extra large monogramme.....**Sold**

Set of 6 gorgeous antique damask table napkins.......


Another set of 6 antique table napkins **Sold** with lots of fabulous detail which includes lots of flowers, fleur de lys in each corner and scrolls along the border......and gorgeous monogramme.

Also new in are these fabulous Napoleon III gravures.......
I adore the detail on the faces, each is so perfect.....

A pair of antique lamp shades.......

And also being added to the online shop today is this fabulous vintage lamp **Sold** complete with demi abat jour......my favourite style of lamp shade.

And it is on that note, I leave you.....

A demain mes amies, Leeann x

Monday, 20 February 2012

I need one of these...



I am in desperate need for one of these biscuits. It is just what I need to go with my extra strong cup of espresso! I am still feeling the effects of leaving the house at 5am yesterday morning in order to hunt for fabulous treasure!

After this I will start washing and ironing the tresors that I found yesterday.....

Je vous souhaite une semaine fabuleuse.....Leeann x

Saturday, 18 February 2012

plans for the weekend..

{Fabulous photo from Rodney Smith}

Bonjour from a sunny and getting warmer SW France,

The snow has gone and we now have lots of lovely sunshine today. I have spent the morning Spring?! cleaning and I have plans to spend this afternoon in the kitchen......cooking up a storm!I am hoping to go huting for tresors tomorrow as it has been a while...and I have withdrawel symptons.


What are you doing this weekend? Dites-moi..Leeann x

Friday, 17 February 2012

French Food Friday....Chausson aux Pommes


This week we are making apple slippers or as they are called in French, chausson aux pommes. The reason that they are called this is because their shape resembles that of a slipper.
These flaky pastry apple delights are a favourite of French children and are often eaten at goûter, the 4pm snack that is traditional in France.
Ingredients:
1 Tbs. unsalted butter
1 large sweet apple, such as Gala - peeled, cored, and thinly sliced
1 Tbs. plus 1 tsp. granulated sugar
1/4 tsp. ground cinnamon
Salt
1 large egg
1 sheet frozen puff pastry - thawed overnight in the refrigerator and cut into four equal rectangles
Method:
1. Position a rack in the center of the oven and heat the oven to 190°C/425°F.
2. Melt the butter in a large frying pan over a medium heat.
3. Add the apple slices and cook, stirring often, until softened, about 4 minutes.
4. Sprinkle 1 Tbs. of the sugar, the cinnamon, and 1/4 tsp. salt over the apples; cook, stirring often, for 1 minute more.
5. Remove from the heat.
6. In a small bowl, beat the egg with 2 Tbs. of water.
7. Lightly brush the edges of each pastry rectangle with some of the egg wash. Spread the cooked apples and any juice over half of the long side of each rectangle, but not over the egg wash border.
8. Fold the pastry half without apples over the side with apples, long side to long side. Press to seal the edges tightly and transfer to a large rimmed baking sheet.
9. Brush the tops with some of the remaining egg wash and sprinkle each with 1/4 tsp. of the remaining sugar.
10. Bake until puffed and golden, about 16 minutes. Serve warm.
Bon appétit a tous, Leeann x

Wednesday, 15 February 2012

wow what a restaurant...




I have alwys loved the idea of mixing businesses that compliment each other i.e. book shop with cafe, museum with a restaurant, florist with a cafe etc etc.

Hence when I first set eyes on this restaurant in Paris, I knew that it was my type of place.

It is a gallery come restaurant and I adore the furnishings that they have used as they are a little different from the bulk standard furnishings that are so often seen in restaurants.

What makes it more interesting is that it is a melange of styles....there is industrial combined with a bit of louis combined with a bit of funky yet classic English.....in a word "wow"!

To find out more, you can even watch a video or visit the gallery click here to view the Remonna Cafe/Restaurant website.

And as for me, it is to work, I head. A demain mes amies, Leeann x

Tuesday, 14 February 2012

14 fevrier 2012...



Entre deux coeurs qui s'aiment, nul besoin de paroles ...



Two hearts in love need no words...



******


Desbordes-Valmore.

Sunday, 12 February 2012

still cold here...


It is still VERY cold here and the forecast is for more snow this week......looks like we are going to be having a cosy Saint Valentin.


Amicalement, Leeann x

Saturday, 11 February 2012

Handmade with love...



I could not resist sharing photos of the latest arrivals. These handmade bracelets are a "best seller" at Fabulously French and I think that you can see why. These are especially made for us hence we are proud of this fact....each is lovingly hand made.





I love the fact the fact that each is unique in it's own way. I like to think of them as "limited editions".





We have 5 in stock, an array of pretty colours....lilac, pink, red, blue and black.



They each come in a wee gift box and if required we can add a gift card before sending, should you wish to order one as a gift....just let us know at the time you post the order.




I think that this one is my personal favourite, love the fleur de lys charme. You will find more details on the new arrivals here.


Wishing you all a fabulous weekend/


Je vous souhaite à tous un week-end fabuleux, Leeann x


Friday, 10 February 2012

French Food Friday..Lemon Tart





Raymond Blanc's Lemon Tart

The perfect dinner party dessert.......just in time for Saint Valentin.

This recipe comes straight from the kitchen of Le Manoir aux Quat'Saisons - Oxford’s finest French restaurant owned by my second favourite French chef - Raymond Blanc. Note French Boyfriend is my all time favourite - I have to say this or else he will go on strike and refuse to cook!



Serve it with fresh raspberries, a dollop of crème fraiche and a cold glass of Prosecco.

Preparation time: 40 minutes, plus 1 hour chilling

Cooking time: 55 minutes

Ingredients (serves 4-6)

For the sweet pastry:

120 g unsalted butter, at room temperature, diced

75 g icing sugar, sifted, plus extra for dusting

3 egg yolks

250 g plain flour

2 tablespoons water

For the lemon cream:

5 medium organic or free-range eggs

150 g caster sugar

85 ml lemon juice

2 tablespoons finely grated lemon zest

150 ml double cream

Method:

Step 1: Mix the butter and icing sugar to a cream; beat in 2 of the egg yolks. Add the flour and rub the butter mixture and flour together. Add the water and form a ball.

Step 2: Knead the pastry on a floured work surface until blended. Wrap in cling film and refrigerate for 30 minutes.

Step 3: In a large bowl, whisk together the eggs, sugar, lemon juice and zest. Whisk in the cream and chill.

Step 4: Evenly roll out the pastry into a circle 3 mm thick. Roll the pastry over the rolling pin and unroll it over a 24 cm loose-bottomed tart tin. Take a small ball of pastry and gently press it all around the base of the tart to ensure a snug fit. Prick the base of the pastry all over with a fork and refrigerate for 30 minutes. Pre-heat the oven to 160°C/ 325°F/Gas Mark 3.

Step 5: Line the pastry case with aluminium foil and fill with dried beans. Bake for 10 minutes, remove from the oven and lift out both foil and beans. Return the tart tin to the oven and bake for a further 20 minutes. Brush the inside of the pastry with the remaining egg yolk and return to the oven for 1 minute. Turn the oven down to 140°C/ 275°F/Gas Mark 1.

Step 6: Pour the lemon cream mixture into a saucepan and warm gently. Pour into the pastry case and bake for 25 minutes. Remove from the oven and leave to cool for at least 1 hour. Sprinkle with icing sugar and serve.





Bon appetit et bon vendredi à tous.....Leeann x

Wednesday, 8 February 2012

Today my ideal hallway..




{photo from here}

......would look something like this! Needless to say the snow is still here and it is VERY icy in the streets.

I am staying inside keeping warm - baking up a storm.


a tres bientot, Leeann x

The perfect place...


{photo from here}

...to spend a VERY cold winter's day in SW France. Well a girl cam dream can't she?

The snow has turned to ice and I must say that I preferred the snow.


I have gone from wanting snow to now, 2 days later wanting it to magically disappear....


A demain mes amies, Leeann x

Monday, 6 February 2012

Lots of Snowy Photos....Eymet


I thought that I would share some photos of a very snowy Eymet with you. The village looks so pretty covered in snow......



It is as if time has stood still, the village resembles the old post cards of over 100 years ago...



Love the light, everything seems almost pure, the colours pop out at you....


This is one of my favourite shots, it is the garden of a local chateau situated in the heart of the village...


It is for sale and I think that it would would make a fabulous hotel/spa.....


This is the bridge which leads from the Chateau (situated on the left of thisphoto) into the village....the river is currently frozen with most of the ducks and swans taking refuge under the bridge as this is the only part of the river that is not frozen solid!


Looking across the river to the backside of the church....


A very snowy and peaceful village square.....


Entrance to the old chateau where events take place in the summer.....

Exterior of the old chateau..........looking rather solid.

And last but by no means least, a photo of the exterior of Maison No. 20 with lots of lovely pure snow in front of the house....



Amicalement from a very cold and still snowy Eymet, Leeann x

Sunday, 5 February 2012

When I opened the shutters...


...this morning, this is what I saw. Beaucoup de neige!


Wow what a beautiful blanket it is.

Bon dimanche a tous......Leeann

Friday, 3 February 2012

French Food Friday...Fondant a l'orange




{Cake made by Maryvonne, photo taken by moi}




Lat weekend we visited FBF's friends that live in La Rochelle, which is a 3 1/2 hour drive from where we live and it is a city reknown for its harbour and fabulous seafood.




We appeared to spend most of our stay, eating......French hospitality is reknown and just when you think that the meal is finished, another course arrives.




I was particularly taken with the dessert that Maryvonne served, it was the most delicious orange cake that I have ever tasted in my life.




Maryvonne was kind enough to share her secret recipe/recette with me and I in turn, are sharing it with you.

For 4 personnes :

125 g flour
125 g sugar
125 g de butter
2 eggs
1 orange
1 teaspoon baking powder

For the glaze/topping :
1 orange
100 g icing sugar

Préparation time: 35 mn
Cooking time: 30 mn


1. Preheat oven to 200 ° C (gas mark 6 / 7).

2. In a bowl, work the butter with a wooden spatula. Beat in eggs and sugar and mix well.

3. Add orange juice. Gradually mix in flour, sprinkle with the zest of 2 oranges - finely grated, then add the baking powder.

4. Place the mixture into a buttered pan. Preheat oven to 200 ° C (gas mark 6 / 7). Bake for 30 minutes.

5. For the frosting, combine the orange juice and icing sugar.

6. After you have removed from the oven, unmold the cake and drizzle with half the glaze. Cool slightly and cover with the remaining glaze.




Bon appetit et bon vendredi a tous......Leeann x

Thursday, 2 February 2012

Vintage Key Rings from Lourdes..





There are what you call a key ring with a difference. They are ex-shop stock and although they are vintage they are new at the same time as they have never been used.

They were found in the back of an old shop that had been closed for many years in Lourdes.

We have four available, 2 in this pretty blue colour.....



and 2 in black.....


All come with a certificate which has written in both English and French "We hereby certify that the water contained in this cross has truly been collected from the miraculous Lourdes spring - Made in France".

Each keyring measures 21 cms long and you will find more details here and here....

I have a few more lovely items that I found in Lourdes and plan to add them to the shop within the next day or two...


Amicalement from a still cold SW France, Leeann x

Wednesday, 1 February 2012

Getting colder.....


{photo from here}

The forecast is for cold days and for snow on Sunday. I have visions of someting like in the photo above but in reality think that we will get a few flakes and that will be all.

Hence COSY is a word that I like the sound of. I am thinking piles of interior design and fashion magazines, roaring fire and mugs of hot chocolate.......well a girl can dream can't she?

On that note it is back to preparing the breakfast I go.


Bonne journee a tous, Leeann x