Wondering what to do with the leftover turkey that’s taking over your fridge? Give this Ginger Turkey Salad Croissant a go… another great Foodie Friday feature over at FGG!

(for those of you stopping by to look for the November Daring Baker Challenge… apologies… I had to skip out this month)

Breakfast is my favorite meal.

I love:

- french croissants with butter

- toast, salted Irish butter and cheese

- bilberry jam

- fresh juice, fruit tea, cappuccino

- honey

I’m not crazy about meat for breakfast, except for ham or some German salami.

I have nothing in common with British breakfast like sausages, bean or fried eggs. Way too heavy for me.

www.swats.ch

www.extrapercs.net

www.countryliving.com

I could eat all that anytime, anywhere.

Today was the perfect way to spend a Sunday in New York. I slept in and read a little Emma until I rolled out of bed at around 10am. I enjoyed an Americano from Starbucks in the comfort of my own apartment (My roommate made a coffee run because we ran out of coffee yesterday). I then met up with my friend Erin (check out her blog here) to see a private screening of An Education at The Directors Guild Theater. I would definitely recommend seeing this movie, and if you want to read a really well written review of An Education, check out my brother’s blog here. Erin and I were feeling inspired by all the Paris scenes and references in the movie and decided to stop by a French bakery on our way to Central Park.

We wandered through the falling leaves and ended up eating our croissant sandwiches while watching who I now call Bubble Man. (Because sometimes I just call it like it is.)

This is where I met up with Erin - on 57th between 6th & 7th Ave

We strolled through some legit scenery...

...and watched Bubble Man create enormous bubbles.

This couple was having their wedding photos taken. I love the down coat over the wedding dress.

Almond Hazel Nut Croissant Soap with Cocoa Butter
7.5 Oz from Natural Handcrafted Soap

What can i say,,,,,,,,, Its like eating breakfast in the shower. This soap is made with lots of great oils, olive, vegetable, coconut, palm, castor, sesame, brazilian sweet almond and hazelnut oils, plus cocoa butter and almond butter makes this a real treat. With the addition of Brazilian almond and hazelnut essential oils you will think your taking a shower in the bakery. Brazilian sweet almond oil provides extra softening properties. Hazelnut oil from Brazil is said to be an excellent choice for it’s ability to tone and tighten skin. We use the highest quality cocoa butter. Cocoa trees begin to bear fruit when they are three to four years old. A native of the central and South American rainforests, cocoa trees are now cultivated in many tropical locations around the world. This soap is great for all skin types
Great for all skin types, almond oil is created by the pressing of almond nuts. This oil is used to help relieve dry, itchy skin. Sweet almond oil is obtained from the nut of the tree. The almond tree is cultivated in Southern Europe, the Mediterranean countries and California.. This oil is a favorite carrier oil for essential oil aromatherapy blends, although its often used by itself for moisturizing skin. The oil has no scent and is a great nutrient for softening and conditioning the skin. It’s been known to be especially suitable for eczema, itchy, dry and inflamed skin. Hazelnut oil contains an astringent quality, making it beneficial for use on oily skin. It absorbs quickly and is useful on oily or acne-prone skins.

This limited edition, handmade, cold-pressed bar is for those who wish to explore both the wonderful worlds of soap hazel nuts and cocoa butter soaps in one very unique blend. Enhanced with rich, healthy oils and natural ingredients to cleanse and nourish your skin.

Általában, ha rátalálok egy receptre, akkor le is ragadok ott. Most sem történt ez másképp, megint croissant sütöttem. Csak egy kicsit másképp. Másképp, mert kénytelen voltam. Egyrészről menet közben jöttem rá, hogy nincs itthon elég joghurt – emiatt a hiányzó részt 20%-os tejföllel helyettesítettem – másrészt reggelre szerettem volna elkészíteni, így kipróbáltam, hogy milyen, ha hűtőből kivéve sütöm.

Azt hiszem, a tejföl nem volt a legjobb ötlet, mert a múltkorinál nehezebb lett a tészta. Nem tudom ezt más rovására írni, csak a tejfölére. Legközelebb biztosan maradok a natúr joghurtnál.

Az viszont nagyon kényelmes megoldás volt, hogy este elkészítettem a tésztát, kelesztettem, elkészítettem a formákat, majd betettem a hűtőbe. Reggel csak be kellett tenni a sütőbe a két tepsit (betettem egyszerre mind és kipróbáltam, jól működik-e a sütő erre való funkciója) és 160°C-os légkeverést elindítani. Kb. 30 perc alatt lett aranybarna.

Egy részükbe csokit is tettem.

Az teljes recept itt található.

A sampling of some of my Parisian breakfasts:

I went to Moulin de la Vierge, where I’ve been told is the best place to try this dessert, Mille-Feuille (“a thousand sheets”).  Almost too sweet for my taste, but delightful none the less.

This plum tart, is made with a ’special’ Parisian dough.  I could have eaten the whole pie.  A mixture of sweet, tart, and savory.

The classic croissant, buttery, flaky goodness – paired with yummy, thick chocolat chaud.

teehee, and yes, it’s true…I did in fact eat this chocolate/chestnut cake for breakfast as well (note the candied chestnut on top)…perfect for anytime of the day I would say!…you only live once.

Found at La Petite Rose.

Luckily I have to walk up a million flights of stairs to go to bed at night…

If you can finish today’s blog title, kudos to you. It’s an obscure Yorkshire thing I should think, like most things from my childhood…

Anyway, recently, as I’m pretty sure I’ve mentioned previously, it has been raining here in Rennes. I’m rapidly boring of it. It is unnecessary and wet. I decided, however, to brave said wetness yesterday (Sunday) and go to “Huit à huit” for food. Despite getting up at 10h30, I didn’t actually leave the house until around 11h30, which meant that I arrived at 8à8 and the bakers next to it, just as Mass was finishing at the Church next to it. Have you ever queued outside a bakers? In the rain? I have. I don’t mean Greggs, or Bakers Oven, or Ainsley’s. They aren’t real bakers. They are pastie shops (I would quite like a steak bake right about now…). Bakers here are exactly that. They mostly have bread, but also croissants (and their variations), pains aux raisins, pains au chocolat (and their variations) and various enticing puddings. Anyway, 15minutes later, I got my baguette. It was a triumphal moment, despite the woman not understanding me because I said “un baguette, svp?” instead of “une baguette, svp?”. They are very picky like that.

So, that was Sunday. I had every intention of going to my 10h lecture today, but as it happens, I didn’t awaken until 9h50. So, it would seem I will just have to watch Glee.

Seriously. Watch Glee. You will not regret it in the slightest.

Ein hilfloser Kiffer, der den Sozialisierungsprozess eines Kleinkinds noch nicht abgeschlossen hat, und dazu noch der Spross einer der reichsten Familien Barcelonas. Das ist der Held in diesem Roman. Ein eigentlicher Unheld, der mit dem plötzlichen und mysteriösen Verschwinden seines besseren, gewissenhafteren, karrieremachenden, familiehabenden, angesehenen Bruders eine Aufgabe bekommt, die mehr beinhaltet als mit seinem virtuellen Philosophie-Club über die Inexistenz der Wirklichkeit zu tun hat.

In erster Linie bedeutet es, dass er während der Abwesenheit seines Bruders versucht, dessen Konto leer zu plündern und dessen Frau in der Horizontalen kennen zu lernen. Nebenbei beschäftigt er sich noch mit der Tatsache, dass sein Bruder immer noch nichts von sich hören lässt und dass sein Vater ebenfalls einen zwar nicht-tödlichen aber dafür äußerst mysteriösen Autounfall hatte.  

Das Leben eines Kotzbrockens aus einer anderen Perspektive erzählt. Ja, das schafft Pablo Tusset ganz gut. Eine freche Geschichte, locker und witzig geschrieben, zumindest die ersten hundert Seiten davon. Allerdings ist es nicht mehr und vor allem kaum etwas Neuartiges, was nicht schon beim Film “Big Lebowski” thematisiert wurde. Während der Dude in Los Angeles reagiert, lässt es sich Balu in Barcelona gut gehen.

Die Parallelen sind nicht wegzudiskutieren. Die Art der Story, wo der Fokus liegt, die Sprache an sich sind doch sehr ähnlich. Aber man liebt halt seine Loser und so kann man nie genug von denen kriegen. Aber es ist doch irgendwie schade, dass der Held hier lediglich eine gute Kopie eines besseren Originals abgibt.

Nunja, zu Pablo Tussets Ehrenrettung könnte man noch sogar, dass er das Ganze als eine Art Parodie auf alles Mögliche, das Leben, das Universum, die Gesellschaft und den Krimi selbst gestaltet hat. Viele Kapitel fangen mit einer Traumschilderung an, von denen ich die meistens ziemlich ratlos und begriffsstutzig gelesen habe. Vielleicht hat er ja doch mehr gemeint, als bei mir angekommen ist.

Jedenfalls für diejenigen, die das Buch nicht lesen werden, was ich ihne nicht übel nehmen könnte, sei hier verraten, dass das Beste, was einem Croissant passieren kann, ist dick mit Butter bestrichen zu werden. Damit hat allerdings Pablo Tusset zu 100% Recht.

Schon etwas älter, aber eben erst entdeckt – die lustigste Idee Handwaschseife zu verkaufen, die ich bisher gesehen habe… Fingerlicking good!

via Dark Roasted Blend

Schon etwas älter, aber eben erst entdeckt – die lustigste Idee Handwaschseife zu verkaufen, die ich bisher gesehen habe… Fingerlicking good!

via Dark Roasted Blend

Este día nos despertamos temprano y desayunamos algo muy ligero en nuestro Hotel Napoleón de Royal Holiday, que la verdad fue uno de los mejores en todo este recorrido. Después de comer nuestro croissant y disfrutar nuestro rico y calientito café preparamos cámaras y nos salimos rumbo al metro para llegar al Museo Geroges Pompidou. El Centro de Arte y de Cultura Pompidou se creo con la intención de mostrar todas las formas de creación contemporáneas y facilitar su difusión al público. La entrada a este lugar como casi a todos los museos que visitamos en nuestro recorrido europeo fue de 10 euros. Este lugar ofrece muchos atractivos al público ya que cuenta con conferencias, cines, espectáculos y talleres. En las salas de este museo uno puede apreciar obras de Daniel Cordier (arte bruto), Louise y Michel Leiris (cubismo), y algunas de Chagall, Vieira da Silva y Mitchell. Según la guía del museo, este lugar en la actualidad cuenta con las mejores colecciones a nivel mundial de arte del siglo XX, al rededor de 53,000 obras, abarcando todos los medios de expresión como la pintura, la arquitectura, pasando por la fotografía, el cine, los nuevos medios de comunicación, la escultura o el diseño. El recorrido por este museo me encantó y espero volver a recorrer sus salas y perderme nuevamente en sus salas llenas de grandes expreciones visuales.

www.royal-holiday.com

www.centrepompidou.fr

Note this road, for not only is Pierre Herme there, but Christian Constant, Jean Charles Rochoux and Sadaharu Aoki as well.   Such is the concentration of awesomeness here that every visit to Paris brings me to this area at least twice.

Glistening in the cases are his signature cakes, macarons and chocolates, but much overlooked are his other confections.  Cue his Viennoiseries, which were relegated to the bottom-est, farthest left shelf, destined to be ignored by the masses wowed by the fancy patisserie. 

A perfect croissant, beautifully layered and baked.  How these did not fly off the shelves, I will never know, especially since this was almost tea time.

This croissant was ethereally light and flakey, made so by its not-so-buttery dough, which was perfect for a gluttonous pig eating nothing but pastries since the wee hours of the morning.  The interior was soft and slightly sweet, all in all a very very good croissant, up there with the best.  Of course, my Paris No.1 Croissant is from Ble Sucre, but had I eaten this croissant under similar conditions and mood, this could have easily trumped it.

Put Ispahan on anything and it is bound to sell, especially if you are Pierre Herme, so it is only natural that this would migrate to Croissants.  

Covered with a Krispy Kreme like sugar glaze and what tasted like Sosa Raspberry Crispy (Freeze Dried Fruits), this is probably the most unique Croissant I’ve come across.

This croissant is made up with lychees in rose syrup and almond paste flavoured with rose essential oil.  The rose flavour was gentle and blended beautifully with the almond paste, which had a hint of bitter almonds in them.

Though this was not as crisp, its floral notes were wonderful and just sweet enough.  Would have been great if raspberry and the acidity it brings would’ve been included as the Sosa Crispies didn’t do anything.
Alright, so a Kouign Amann is a Breton speciality, and it is pronounced “Kween Aman”  This PH version combined the really sinful, buttery Kouign Amann dough with sharp Blueberry.

This is a heavy heavy pastry, and at its base was a crunchy caramel crust.  Dough it was a bit sticky due to hanging around in the shop for too long, biting it was pure pleasure.  Flakey, crunchy and oh so buttery, beautiful beautiful butter.

The best part was the Blueberry centre, as after that beautiful fat comes a sharp, tang of Blueberries, livening up the tastebuds with a welcome jolt of acidity.    Awesome.

For those who are visiting PH for the first time, go crazy on his signature cakes, and once that is outta your system, try these neglected beauties.  Not all Croissants and Kouign Amanns are made equal, and there are lots of horrible ones out there in Paris.  

It seems like with PH, you really can never go wrong.  How he makes all his stuff so-damn-blood-awesome-a-notch-above-most-others is bewildering indeed.

Dạo này cuối tuần mình hay làm bánh. Ít nhất mỗi tuần cũng phải một loại bánh ra lò. Làm nhưng lười chụp (vì biết chắc mình chụp ko đẹp  ). Hai ngày nghỉ cuối tuần ở nhà, dự định làm biết bao nhiêu thứ, nào là gateau cơ bản, loại génoise classique sponge cake mà mình đã thử qua một lần, bánh rất mềm mại, xốp, thơm ngon nhưng có điều mình chưa ưng ý lắm về độ nở, cũng định thử một công thức khác, rồi thử công thức kem bơ của chị Thoa, tập trang trí bánh kem, và làm bánh mỳ. Chỉ có hai ngày mà mình ôm đồm biết bao nhiêu thứ. Nói trước bước không qua. Tự nhiên có việc bận làm mình chẳng thể làm được gì cả.

Dạo này hay làm bánh, nên mình có dịp thử nhiều loại bột và phát hiện ra được hai loại bột ngon. Một loại là plain flour hiệu “Baker Choice” bao màu vàng mình mua ở Coopmart, và một loại bread flour của Hàn Quốc em gái mình mang về. Theo mình cảm nhận, loại bột Hàn Quốc này làm bánh mỳ rất dai và ngon hơn hẳn các loại bột khác mình đã từng thử qua. Hix, không biết đến khi mình dùng hết sẽ mua ở đâu được nữa. Chắc sẽ đi tìm ở mấy siêu thị, hoặc các cửa hàng bán đồ Hàn Quốc vậy. Hy vọng là có.

Chủ nhật, định làm milk buns, nhưng rồi thấy tiếc loại bột mỳ ngon mà em gái mình đem về, thế là hứng chí lên làm croissant. Thừa thắng xông lên từ hai lần cán bột puff pastry làm bánh pate à chaud trước đó nên lần này làm croissant mình tự tin hẳn . Không biết do mình hên hay là do bơ thực vật dễ cán mà lần nào mình làm cũng thành công, ko phải thành “gà”. Một đứa không khéo tay như mình mà cũng thành công với puff pastry thì mình nghĩ puff pastry cũng ko khó như mọi người vẫn thường hay than thở (hehehe… cái này cho mình tự kiêu tí). Sau khi thành công thì mình rút ra một điều “Không có việc gì khó, chỉ sợ……….mình không………liều  “. ====> Và slogan của mình bây giờ là “If Giang can bake, everyone can bake” 

Công thức làm croissant mình sử dụng công thức của Khai Tâm, có sửa đổi lại chút ít cho phù hợp với chiều cao và cân nặng của mình 

Nguyên liệu: (cho khoảng 16 chiếc và một số viền bánh làm thành bánh nhỏ hình dạng khác nhau)
-160ml nước hoặc sữa tươi
- 2 trứng (loại 55-60g/quả). Nếu là trứng gà ta, nhỏ hơn, thì cân khoảng chừng 3 quả là đủ
- 330g bột mỳ dai (Bread flour) + 80g bột mỳ đa dụng (All purpose flour)====> Mình dùng 410g bột mỳ dai
- 25g sữa bột
- 30g đường
- 5g muối =====> Lần này ra bánh hơi mặn, rút kinh nghiệm lần sau sẽ ko cho muối vì bơ thực vật đã mặn rồi.
- 30g bơ, thái mỏng 3-4 lát
- 7g men instand dry yeast
Phần bơ để cán:
- 220g bơ, để ngoài nhiệt độ phòng cho mềm.====> Mình dùng 160g bơ thực vật cho đỡ péo

Hỗn hợp phết mặt bánh:
- 1 quả trứng gà + 20ml nước lạnh.
Nếu muốn bánh có màu đậm hơn thì cho thêm nhúm đường. Khuấy đều.

Cách làm: tương tự cách cán puff pastry hoặc theo cách làm của KT.

Và đây là thành quả sau một ngày lao động miệt mài. Một đàn cua đủ hình dáng và kích thước khác nhau bò lổm ngổm. Hehehe, đã nói là mình vốn “khéo” mà, nên làm 10 cái là ra đủ 10 cái khác nhau, ko cái nào giống cái nào hết. Có con cua càng to, càng nhỏ, đã bị mình thịt ngay sau khi vừa ra lò để phi tang  . Mấy em được lên hình là những em đã qua tuyển chọn kĩ càng.

Készen van és el kell ismerni: megérte. Nem állítom, hogy gyorsan elkészül – hiszen 90 percen keresztül a hűtőben pihen -, az viszont biztos, hogy isteni finom. Íme a recept:

70 dkg liszt
1 kis pohár natúr joghurt
2 dl tej
3 kk só
3 ek cukor
1 zacskó vaníliás cukor
2 tojás
5 dkg élesztő

Az élesztőt a tejjel és 1 ek cukorral fel kell futtatni, majd a többi hozzávalóval együtt tésztává kell dagasztani. Mikor jól eldolgozott tészta lett, a hűtőben kell pihentetni 90 percen keresztül. Ez nekem nagyon fura volt, mert nagymamám mindig azt mondta, hogy a kelt tészta nem fázhat meg, és hol is fenyegetné nagyobb veszély, mint a hűtőben, de magam is meglepődtem, mert minimum duplájára kelt.

Mikor ez az idő letelt, 8 része kell osztani, és a kis cipókból kb. 15 cm átmérőjű köröket kell nyújtani. (Egyet-kettőt én csak kézzel lapítottam ki.) Ezeket a lapokat egymásra kell rétegezni úgy, hogy 25 dkg  (talán ez mégis kicsit sok, lehet kevesebbel is kísérletezni) lereszelt vajat (vagy épp margarint) egyenlően el kell osztani a rétegek között. A tetejére tésztalap kerüljön! Mikor a kupac kész, ki kell nyújtani úgy 3 cm vastagságúra, felcikkezni (nekem 16 cikk lett) és a cikkek szélesebbik felénél fogva feltekerni.

Sütőpapírral kibélelt tepsire kell tenni, sűrített tejes (vagy tejszínes) tojással megkenni, sajttal (vagy magokkal) megszórni a tetejüket és duplájukra keleszteni. 165°C-on légkeveréses sütőben kb. 22 perc alatt lesznek szép aranybarnák.

Nem egy reggeli mutatvány az elkészítésük, viszont az a jó bennük, hogy feltekerve be lehet tenni őket a hűtőbe és pl. másnap reggel megsütni. Ilyenkor hideg sütőbe kell tenni őket.

This was meant to be the first class (before the gateaux) but then it was full in August, so they put me in for the October one. Here are the pics from my very very hard work in trying to learn and produce yummy french pastries this weekend. Note that all pastries seen below have been made from scratch, hopefully.. will never have to buy frozen ones again!

1. Croissant – Plain, Apricot/Pear/Strawberry Danish, Raisin Scroll (also known as Escargot.. cos it looks like a snail) and Almond Croissant.

2. Brioche – Parisienne and with raspberries/sour cherries/chocolate

3. Puff Pastry – usages: Sausage roll (whoops, no picture, we ate it all for lunch), twists (cheese/cinnamon sugar), Vanilla slice

4. Savoury – Quiches (making the dough too)

5. Afternoon Chocolate Tea Cake (glazed with ganache and flaked almonds)

Pequeno pão, com formato de meia-lua.

Em francês, croissant significa crescente.

Sua origem é incerta, alguns o considerando francês, outros afirmando sua criação por padeiros de Budapeste, no século 17.

A história mais consistente, entretanto, conta que foi criado por padeiros austríacos, em 1686, durante a guerra com a Turquia.

Na frente de batalha, durante a noite, um grupo de padeiros ouviu os turcos cavando um túnel por sob a cozinha do acampamento, possivelmente com o objetivo de atingir a retaguarda dos austríacos, para imprensá-los.

O alarme dos padeiros levou à derrota os turcos.

Como prêmio receberam o privilégio de criar uma pastelaria no formato do desenho da bandeira turca, uma lua crescente, para comemorar a vitória.

Originalmente, sua massa era mais densa e semelhante à de um pão.

Foi somente a partir de 1900 que um criativo padeiro francês alterou a receita, tornando a massa mais leve e folhada.

Fonte: http://correiogourmand.com.br

via web from Gisele’s posterous

By the time you read this I will probably be underwater. Hopefully eating a croissant.

The tax that will take us to the train that will take us away under the sea and off to Lille is due in five and a half hours. If I didn’t have to book some last-minute travel insurance (lost E111- silly papa) I would not even be online.

I am, frankly, terrified. Having been travelling abroad alone for nearly 20 years, sometimes with a pathetic lack of planning, suddenly I am scared that I will not cope, that it will all go wrong somehow.

I am being stupid, I know – and it’s Lille, not Minsk. (Please, never go to Minsk ifyou can help it, even if you don’t have a child with you.) And I do speak the language (not that that improved Minsk.) What’s the worst that can happen?

I’ll let you know next time.

After La Baule, we took a road trip inland through the French countryside to the Loire Valley which was very beautiful. We drove in our cute little Toyota Ka and listened to all the pop hits of the summer while taking in the scenic drive.

The Loire Valley is known as one of the major wine areas of France and also has numerous chateauxs (or castles), sprinkled throughout the countryside. There were too many to visit during our trip, but we did visit a few.  One of the first ones was Chateaux Azay-le-Rideau - which looked very much like a fairytale castle:

Although my favorite was Chateaux de Villandry. The grounds were beautiful and the gardens were incredible.

We were also lucky enough to stay at a charming chateaux called Chateaux de Beaulieau and enjoyed one of the most delectable meals of the trip. One of the highlights of the meal was the cheese course.

Yes, it came out on a cart. I was in fromage heaven!!

That was dinner, and then the next morning, my tastebuds were on cloud nine because for breakfast I ate the best croissant and pain au chocolat that I’ve ever tasted.

The flaky outside, and soft, multi-layered insides were so addicting that I ate 2 whole croissants, even though I was full!

And look at the layers on this pain au chocolat:

The trip to the Loire Valley was probably one of the most memorable parts of the trip and truly food for the senses.  I encourage you all to travel to France and experience not only Paris, but also the scenic Loire Valley and the French countryside.  I’m looking forward to my next trip back and exploring more of this enchanting country!

After La Baule, we took a road trip inland through the French countryside to the Loire Valley which was very beautiful. We drove in our cute little Toyota Ka and listened to all the pop hits of the summer while taking in the scenic drive.

The Loire Valley is known as one of the major wine areas of France and also has numerous chateauxs (or castles), sprinkled throughout the countryside. There were too many to visit during our trip, but we did visit a few. One of the first ones was Chateaux Azay-le-Rideau – which looked very much like a fairytale castle:

Although my favorite was Chateaux de Villandry. The grounds were beautiful and the gardens were incredible.

We were also lucky enough to stay at a charming chateaux called Chateaux de Beaulieau and enjoyed one of the most delectable meals of the trip. One of the highlights of the meal was the cheese course.

Yes, it came out on a cart. I was in fromage heaven!!

Il y a des banques qui ont leur siège à la Défense. C’est nul, les journalistes n’y vont jamais, bien trop loin et pas le temps de faire un voyage de presse en province. Du coup les établissements financiers sont contraints de faire des événements dans les grands hôtels parisiens. Ce n’est pas le cas du «banquassureur » de ce matin (enfin d’avant-hier, je me suis relâchée en raison d’une sombre histoire de pot de colle qui a abîmé ma motivation journalistique pendant 24 H) qui a pris demeure, depuis le création des sous, à deux pas de l’Elysée. Une bâtisse sublime et chargée d’histoire que seule une carte de presse ou un changement de carrière en direction de la banque peut vous faire pénétrer.

 J’étais très en retard ce matin là, car victime d’une grosse crise d’orientation (impossible de retrouver l’avenue Matignon, ce qui à mon sens est une dérive politique de ma part liée à des relations sentimentales gauchisantes). Après les informations précises de ma mère pour retrouver l’endroit, j’entre dans la demeure historique de notre hôte. L’immeuble a été entièrement refait l’an dernier et au milieu des bâtiments historiques (comprendre vieux, genre haussmannien, parquet, moulure, cheminée [PMC pour les amateurs de seloger.com qui recherche un appartement]) trône une terrasse couverte par une pyramide en verre fort haute de plafond. Un espace où les salariés peuvent prendre leurs petits-déjeuners en consultant leurs mails de la nuit (le banquier est en relation avec NY et Shanghai en permanence..). On se croirait dans le Sud de la France et face à cette découverte (des bureaux sympas ! ), je suis à deux doigts de rentrer dans les ordres bancaires.

Un peu plus loin, se déroule la conférence de presse sur l’inflation. Dans une salle d’un tout autre genre ornée de beaucoup beaucoup d’ornements qui rappellent les églises de Prague légèrement chargées, les journalistes (déjà là depuis 20 minutes puisque je suis très en retard), sont attablés autour du responsable de la gestion. Ce dernier est entrain de parler de variations de prix et de faire une analyse contraire à celle qu’il a faite au même endroit il y a six mois, mais la même que celle d’il y a un an. C’est très rassurant.

Horreur ! Plus de place pour moi, l’inflation fait un tabac ! On me met donc dans un coin face à un portrait de barbu en costume du XIXe siècle que j’imagine être le grand oncle de l’orateur … Je tiens mon café sur mes genoux, ça sent le drame, je refuse le jus d’orange.

Je discute pendant ce temps avec moi même sur l’histoire de cet endroit, les guerres qui ont du se dérouler sous ses 4m40 (à la louche j’ai hésité à écrire 12 m 30 mais vous ne m’auriez pas cru) de plafond pour la défense des livrets A. Les chevaux qui ont traversé la cour après  s’être battus pour la révolution du PEL. Je fantasme sur la biographie des individus accrochés sur les murs qui sont probablement les ancêtres du banquier moderne à l’aise dans sa cravate. Aght,  il faut y aller , la conférence est finie. Le musée ferme ses portes, c’était super.

Prochain rdv : je vais à la plaine Saint Denis demain mais je pense que vous vous en fichez, vous n’aimez que le bling, alors ce sera mardi pour un cocktail !