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Mostrando postagens de março, 2014

MAIS FLORES POR FAVOR SENHOR

SALON DU SUCRE A PARIS Idées Cadeau Présentoir Goût Party Time Tendance Picorer Plaisir des yeux Verrines Recevoir Food design Cupcakes Toppers Guirlandes Colorants Gourmandise Pâtisserie créative Hôte Chocolats Emporte-pièce Glaçage Whoopies cake Délice du palais Moule Marshmallows Meringues Lisseur Pop cake Fraisier Tarte Etiquettes Moment gourmand Cake design Papilles Robot Pâte à sucre Mixeur Gâteaux Art de la Table Favor Gifts

obrigado quirido estaremos lah força na piruca

Era jovem, mas já prestigiado como acadêmico. Equilibrava-se entre ser socialista nos modos e marxista nas ideias. E fazia a cabeça da estudantada da Faculdade de Filosofia da USP. Daí o golpe se consumou e o professor Fernando Henrique teve que sumir. Vazou, como se diz hoje. "Quando os policiais chegaram na Maria Antonia (nome da rua onde ficava a faculdade, em São Paulo) para me prender quase levaram o (filósofo) Bento Prado, achando que era eu", comenta o ex-presidente ao lembrar de um tempo em que precisou pular de casa em casa, de cidade em cidade, às escondidas, até se fixar no Chile, para onde seguiram a mulher, Ruth Cardoso, e os filhos pequenos. Na entrevista que se segue, o trigésimo-quarto mandatário brasileiro reflete sobre a ditadura e conclui que ela não chegou a desmontar o Estado regulador. "Falam tanto em neoliberalismo, mas nunca tivemos isso no País. Já liberalismo político, esse eu até gostaria que houvesse mais". A 50 anos do golpe que o

bonjour

Just received some Aleppo Pine Seeds from Tunisia! These can be found in our: ALEPPO PINE SEED CRUSTED ARCTIC CHAR Grilled Green Asparagus, Oregon Morels, Pine Needle Tempura

xavier monge

bonjour

Foie Gras Bonbons Cashew, Black Pepper 18 Marinated Scallop Horseradish, Sorrel 12 "Lobster Roll" Crème Fraîche, Salt & Pepper 17 Beef Tongue Mustard Seeds, Teff 16 Fried Pickles Fennel, Aleppo Yogurt 10 Chickpea Panisse Mangalitsa Ham, Broccoli 11 Poached Monkfish Beet "Raisins", Beef 24 Grain Salad Labne, Sprouts 18 Chicken Liver Mousse Apple, Celery 19 Foie Gras Hot or Cold 28 Cruciferous Salad Smoked Chèvre, Egg Yolk 17 Ricotta Gnudi Broccoli, Moroccan Olive 19 Roasted Chicken Salsify, Perigord Truffles 37 Grilled Short Rib Potato, Baby Leeks 38 Sautéed Duck Breast Glazed Cabbage, Quince 34 Poached Lobster Chestnuts, Spiced Bisque 39 Chestnut Lasagna Acorn Squash, Pumpernikel 28 Sautéed Skate Wing Cauliflower, Cilantro 32 Honey Crisp Apple Thyme, Cheddar Butterscotch Islay Scotch, Hazelnuts Jasmine Rice Lavender, Meyer Lemon Dark Chocolate Bergamot, Olive O

mariscada

e naõ tenho problemas com cores tambem naõ

Alek Wek: 'You don't have to go with the crowd' As a teenager, Alek Wek shook up the fashion world – and inspired, among others, a young Lupita Nyong'o. The Sudanese supermodel tells Sali Hughes why quirky is good

DUCASSE INSTITUTE FRANCE:

bonjour

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Seasonal Greens  Almond-Crusted Goat Cheese, Smoked Grapes, and Verjus  “Pralines” of Foie Gras Terrine  Mango Purée and Balsamic Vinegar  Blue Shrimp  Bacon, Jalapeño, and Pickled Cucumber  Marinated Hamachi  Artichoke and Red Pepper-Green Olive Vinaigrette  Langoustine & Razor Clam Tartare  Lime, Avocado, and Sea Urchin  t w o 2 Black Bass Gratinée  Bouchot Mussels and Pimento Glaze  Sautéed Potato Gnocchi  Green Garlic, Sweet Shrimp, and Horseradish  Gamay Risotto  Braised Pork Tongue, Arugula, and Black Walnut  Roasted Foie Gras & Diver Scallop  Broccoli, Sage, and Passion Fruit  Poached Lobster  Spring Onion and Smoked Vegetable Broth  t h r e e 3 Cod & Chorizo  Bean Purée and Harissa Oil  Pistachio-Glazed Chicken  Beets and Foie Gras  Pork Confit  Sopressata, Almond, and Tomato Vierge  Herb-Roasted Beef  Short Rib Tortellini, Bitter Greens, and Black Truffle  Olive-Crusted Lamb  Cauliflower, Bacon, and Crisp New Onion 
Olives 6 Pickled carrots 7 Salami 7 Spiced almonds 7 Olli’s ham (Virginia) 13 Salted cod mantecato with shiitake on matzo 12 Cauliflower and gorgonzola croquettes 13 Oysters with trout roe and yuzu 18 Endive, walnuts, anchovy, and ubriaco rosso 14 Celery, apple, pecan, and fossa 14 Beef tartare with sunchoke 15 Burrata with salsa verde and charred bread 15 Mussels escabeche on toast 13 Blood cake with onion marmalade and egg 14 Lamb ribs with charmoula and honey 19 Chicken hearts, yolks, XO, and spinach 14 Quail with broccoli di Cicco and lardo 20 Ricotta dumplings with mushrooms and pecorino sardo 23 Cod with parsnip, hon-shimeji mushrooms, and coriander butter 28 Pork with beets, butter beans, and onion 28 Beef with potatoes, taleggio, and leek 34

obrigado quirido axey sofrivel a tal da danada da marvada da galinhada

I C O N // MR ALBER ELBAZ, CREATIVE DIRECTOR, LANVIN "I have interns who are in charge of the food. At first they were angry. They had their masters degrees in fashion or art and they didn’t feel like they should have to go and buy food. But I said to them, By going out and buying food for everyone, you’ll get to know Paris, and you can practice your French.” // JOIN US WWW.SNEAKERBOY.COM

black cod less is more

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https://soundcloud.com/gabrielrache

dei de cara com meu top best new chef axu brilhante o rapaz

a bunita cada dia linda

lindas e deusas

summer days

tom sur tom ford

Découvrez Nubio pour BE Alain Ducasse : une solution moderne pour équilibrer les repas du quotidien. BE, la pause gourmande d’Alain Ducasse et Nubio, créateur de jus pressés à froid, s’associent pour proposer une collection exclusive de recettes originales réalisées à partir de produits bio aux propriétés nutritives exceptionnelles. Ces « petites bouteilles nubio » sont élaborées selon un procédé innovant et exigeant qui permet d’obtenir des jus concentrés en saveurs, vitamines et minéraux sans sucre ou sel ajouté, ni additifs ou conservateurs. Les fruits et légumes crus sont tout d’abord broyés, lentement et à froid, avant d’être filtrés à travers des tissus, pour une texture lisse et douce. Le pressage à froid conserve ainsi intacts les précieux nutriments des fruits et légumes bio. A consommer à tout moment de la journée… Pour le peps : découvrez Printemps Orange Gourmand et acidulé : Printemps Rose Pour un concentré de fer et de minéraux, c’est Printemps Vert. Nubio pour BE en exclusivité au Café Vitra par Be Alain Ducasse qui ouvre ses portes aujourd’hui dans l’Atrium du Printemps Haussmann. A retrouver ensuite toute l’année chez BE (73 boulevard de Courcelles, Paris 8) et au Café Blanc Courrèges (40 rue François 1er, Paris 8).

The 2014 Whitney Biennial will take a bold new form as three curators from outside the Museum—Stuart Comer (Chief Curator of Media and Performance Art at MoMA), Anthony Elms (Associate Curator at the Institute of Contemporary Art, Philadelphia), and Michelle Grabner (artist and Professor in the Painting and Drawing Department at the School of the Art Institute, Chicago)—each oversee one floor, representing a range of geographic vantages and curatorial methodologies. Donna De Salvo, Chief Curator and Deputy Director for Programs at the Whitney, noted: “The 2014 Biennial brings together the findings of three curators with very distinct points of view. There is little overlap in the artists they have selected and yet there is common ground. This can be seen in their choice of artists working in interdisciplinary ways, artists working collectively, and artists from a variety of generations. Together, the 103 participants offer one of the broadest and most diverse takes on art in the United States that the Whitney has offered in many years.” This Biennial will be the last to take place in the Whitney Museum of American Art’s building at 945 Madison Avenue at 75th Street before the Museum moves downtown to its new building in the spring of 2015. This is the 77th in the Museum’s ongoing series of Annuals and Biennials begun in 1932 by Gertrude Vanderbilt Whitney. Whitney curators Elisabeth Sussman and Jay Sanders, who organized the widely acclaimed 2012 Biennial, will advise on the exhibition. Sponsored in part by and

brunch