Friday, March 29, 2013

Happy Easter 2013!


Photo by Marina Dieul


I wish you a wonderful Easter weekend!
I'll be spending some days with my family and some friends, cooking and talking ..., so I'll be back next Wednesday :-)
Lau

Thursday, March 28, 2013

Easter cakes!

Wednesday, March 27, 2013

Gubi collection - DK


Based in Copenhagen's docklands, Gubi offices span a 2,000 square metre space that used to be a tobacco factory, revamped into a modern, ultra expansive showroom loft.
Gubi was founded in 1967 by Gubi and Lisbeth Olsen. They initially focused on producing Olsen's furniture designs and selling textiles to the retail sector. Eager to make their own mark, the sons opened a concept store and introduced fashion into the equation. In fact, they were amongst the first to import Prada and Helmut Lang to Denmark, returning their focus back to the family business in 2001.

Gubi is actually leaded by the Olsens' sons - Jacob and Sebastian - fuelled by their passion to discover overlooked icons from the past and future icons in the making.






"Chasing forgotten icons has led us to the re-launch of designs from the 30's, 40's, 50's, 60's and 70's. Originally created by artists, sculptors, designers and architects from France, Italy, England, Spain, Sweden, Denmark, Hungary, Germany, Japan and elsewhere. Talented professionals whose work has been featured at MoMA in New York, Victoria & Albert Museum, London's Design Museum, the National Museum in Stockholm and the Arktikum Museum in Finland, among others. Each piece is exquisite in its own right with a story to tell, capturing a fleeting moment in history which remains relevant to this day. A perfect example is Bestlite, a series of Bauhaus-influenced lamps first produced in 1930 by British designer Robert Dudley Best. (Winston Churchill is one of several highly esteemed owners.) We spotted a Bestlite lamp in 1989 and resurrected this beloved icon of last century as part of a stunning 13-piece collection re-launched worldwide."




Monday, March 25, 2013

Easter 2013: Vegetarian Recipes to celebrate Easter

01 : Petits cakes fèves & basilic by 100 Vegetal


02 : Minty Raw Pea and Spinach Soup by Fat free vegan

03 : Ginger citrus soba & snow peas by Love and Lemons

04 : Nuggets de tofu aux légumes by 100 Vegetal



05: Lemon Tart by Pure Vegetarian by Lakshmi

Recipes:
01 : Petits cakes fèves & basilic by 100 Vegetal
02 : Minty Raw Pea and Spinach Soup by Fat free vegan
03 : Ginger citrus soba & snow peas by Love and Lemons
04 : Nuggets de tofu aux légumes by 100 Vegetal
05 : Lemon Tart by Pure Vegetarian by Lakshmi


Some inspirational websites:
http://www.purevege.com/
http://www.loveandlemons.com/
http://blog.fatfreevegan.com/
http://www.100-vegetal.com/
http://ohmyveggies.com/
http://chowvegan.com/
http://pinterest.com/laudesign/food-veg-recipes/

Saturday, March 23, 2013

It's SPRING!


t3 by Tiel Seivl-Keevers tsk tsk

www.tsktsk.etsy.com
www.tsktsk.bigcartel.com
http://www.tsktsk.com.au


Friday, March 22, 2013

Studio Pomka, Pascal Francois Photographe




  • "Une identité marquée, un style parfois décalé,
  • une indéniable modernité, à l'aise en studio, en extérieur, à l'étranger…

  • Créateur d'images et de vidéos, Pascal François,
  • exerce son métier avec passion depuis quinze ans.

  • En tandem avec la styliste Carmo Dorio,
  • il met à votre disposition son univers très inventif,
  • créant une image de marque unique."

Wednesday, March 20, 2013

NO DESIGN! by Mario Bellini for Meritalia



"Are you tired of dreamlike and floral designs, tired of weaves, carvings and sponges?. Are you tired of stuffed animals, jabot, ruffles, pleats and patchwork? Can not stand muscle, biomorphic, sculptural exhibitionism, fake recycle and neo-vintage?. Are you bored of pseudo grandmother ‘s memories, burned baroque and  mortuary minimalism? Are you fed up with this overwhelming, uncontrollable, loud blowout of design? Then we change the game and start from scratch: NO DESIGN! NO DESIGN! But let's put on four solid wheels (with four brake) because this furniture (...) is truly mobile, that is movable. As befits the lifestyle of today, because our space is increasingly volatile, transferable, reconfigurable. More and more smart and mobile. "
Mario Bellini, 2011
This will be my next couch, it's perfect for my ideal home!



Tuesday, March 19, 2013

Artek: Aalto's Stool 60 anniversary edition



The stackable stool 60 created in 1933 by Alvar Aalto (1898-1976) represents the quintessence of functionalist furniture design. The simple idea behind this now-classic stool is based on three bent legs and a round seat. The secret of the original Aalto stool´s success lies in its legs´unique bends that eventually became the distinctive feature of all Aalto furniture. The stool is also manufactured in a four-legged version. On its 80th anniversary, Artek has presented a new five colors limited edition!





Aalto's stool 60 was first introduced to the international public at the Wood Only exhibition in London in November 1933, to rave reviews. The simple, stackable and durable wooden stool represented a new approach to furniture design, and a continuation of the brand of modernism initiated by Bauhaus. The use of wood instead of bent steel was revolutionary at the time. Aalto spent years developing the L-shaped leg at the Korhonen furniture factory. The development of Stool 60 alone took several years. Aalto kept testing different technical  solutions together with the experts of the factory. The result of their collaboration is a durable and modern technical solution that later on led to the creation of many other classic designs.
In 1935, just a few days before the founding of Artek, the Municipal Library in Vyborg was opened where Stool 60 was for the first time used in a public building. Stool 60 represents a crystallization of the values of Artek concerning the importance of technology, art and ethics. Stool 60 is the number one seller of Artek products and one of the most famous design products of the world.

http://www.artek.fi/

Saturday, March 16, 2013

When curiousity leads to talent


“I am not more gifted than the average human being. If you know anything about history, you would know that is so--what hard times I had in studying and the fact that I do not have a memory like some other people do… I am just more curious than the average person and I will not give up on a problem until I have found the proper solution. This is one of my greatest satisfactions in life--solving problems--and the harder they are, the more satisfaction do I get out of them. Maybe you could consider me a bit more patient in continuing with my problem than is the average human being. Now, if you understand what I have just told you, you see that it is not a matter of being more gifted but a matter of being more curious and maybe more patient until you solve a problem.” 
― Albert Einstein



Friday, March 15, 2013

Restaurant Radio in Copenhagen by HolmbäckNordentoft



Restaurant Radio in Copenhagen (Frederiksberg) was designed by HolmbäckNordentoft in collaboration with Christina Meyer Bengtsson.






"For the first time since the opening of Noma in 2003, I  have opened a new restaurant by the name Radio together with foodmates, partners and headchefs Jesper Kirketerp and Rasmus Kliim.
The main idea behind this restaurant was to have talented people with great attitude cook and serve vegetable based modern Nordic food at accessible prices, in an unprentious contemporary urban  setting.
The majority of the produce used in the restaurant stems from our own organic vegetable field just outside Copenhagen. This allows us to honour the "from farm to table" principle; we grow what we want to serve and we constantly learn from the interaction with our vegetable growers. This way, seasonality and linkedness to nature, some of the core values of the New Nordic Cuisine, also become very concrete to us all. We also try to create more intimate relations with fishermen and hunters.
Growing more than a hundred different crops gives us access to vegetables of an immense diversity of flavours, colours and textures. Our vegetable approach is first and foremost about how we prefer to eat ourselves. It's a matter of hedonism.
That being said, it is also about ethics! Bjarke Ingels, our young vibrant architect, would call it "hedonistic sustainability". Eating more vegetables and less meat is a precondition for individual health and a sustainable future, considering the growth in the world's population and climate change. Radio would like to encourage people to assume a greater responsibility by introducing them to all the wonders of plant-based food. And maybe even to become co-producers such as the forty families who have rented their own little piece of land from us and grow their own vegetables side by side with us."
Claus Meyer, owner.

Restaurant Radio


Julius Thomsens Gade, 1632 Copenaghen
+45 25 10 27 33

http://restaurantradio.dk/
http://www.facebook.com/pages/RADIO/176348975763501


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