Posts Tagged ‘Saint-Ouen’

A Hands-on Pastry Workshop in the Town of Saint-Ouen

Wednesday, January 15th, 2014
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In mid-November, I received an invitation from the Saint-Ouen Tourist Office to attend a pastry workshop at a bakery in their town. Saint-Ouen lies just outside of Paris, to the north. I was going to learn how to make a Tarte choco-praliné (chocolate-praline tart)!

Boulangerie Blot

Boulangerie Blot
Photograph by www.DiscoverParis.net

The bakery, Boulangerie Blot, is operated by Patrick and Céline Blot. It lies on rue des Rosiers, not far from the famous Paris Flea Market (which is, in reality, located in Saint-Ouen).

Madame Blot and Group

Madame Blot and Group
Photograph by www.DiscoverParis.net

Pastry Dough

Pastry Dough
Photograph by www.DiscoverParis.net

Madame Blot had prepared the dough for the tart in advance. All we had to do was to place it into a tart mold. (There was one mold for each of us.) Then she prepared the ganache (filling), while at the same time talking about the ingredients that she was using. I quickly realized that there wouldn’t be much “hands-on” in this workshop, but that didn’t matter too much, because I also realized that this was a rare occasion to be part of an all-French group experience. There weren’t any Anglophones to talk to!

Madame Blot Preparing Ganache

Madame Blot Preparing Ganache (Filling)
Photograph by www.DiscoverParis.net

Catherine Taking Notes

Catherine Taking Notes
Photograph by www.DiscoverParis.net

One of the participants, Catherine, took careful notes. There was a lot of discussion between Madame Blot and the participants about ingredients, technique, and so on. It was enough for me to keep up with the spoken French as the words whizzed by me at super-speed.

Tom Filling the Pastry Shell

Tom Filling the Pastry Shell with Ganache
Photograph by Saint-Ouen Tourist Office

After Madame Blot finished preparing the ganache, we each spooned it into our pastry shell. At this point, the tart should have gone into the oven to bake. After it cooled, it would be finished off with a topping of croquant praliné (crunchy praline). However, as time was short, Madame Blot had already prepared and baked a number of ganache-filled tarts. She brought these out for us to top off with the praliné.

Preparing Croquant praliné

Preparing Croquant Praliné
Photograph by www.DiscoverParis.net

Some of the participants took a hand at mixing the croquant praliné. Many hands make light work!

Catherine Filling the Pastry Shell

Catherine Spreading Croquant Praliné onto Her Tart
Photograph by www.DiscoverParis.net

We spread a layer of croquant praliné onto our tarts.

Tom Squirting Chocolate From Piping Bag

Tom Squirting Chocolate From Piping Bag
Photograph by Saint-Ouen Tourist Office

After we spread the croquant praliné, we squirted chocolate from a piping bag to decorate the tart. It wasn’t as easy as Madame Blot made it look!

Tom's Work of Art

Tom’s Work of Art
Photograph by www.DiscoverParis.net

I thought that my handiwork was particularly compelling.

Catherine's Masterpiece

Catherine’s Masterpiece
Photograph by www.DiscoverParis.net

Catherine displays her masterpiece.

Marion Landry-Stoffyn - Chargée de l’Accueil et des Animations

Marion Landry-Stoffyn
Chargée de l’Accueil et des Animations

Photograph by www.DiscoverParis.net

Thanks to Marion Landry-Stoffyn of the Saint-Ouen Tourist Office.

Patrick Blot and His Daughter

Patrick Blot and His Daughter
Photograph by www.DiscoverParis.net

And thanks to Monsieur and Madame Blot for inviting us into their bakery.

Saint-Ouen Office of Tourism
30, avenue Gabriel Péri
93400 Saint-Ouen
Tel.: 01.40.11.77.36

Boulangerie Blot
49, rue des Rosiers
93400 Saint-Ouen
Tel.: 01.40.11.08.15

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Paris Insights Monthly Newsletter – Sarah Rozenbaum Sells Vintage Apparel

Tuesday, January 1st, 2013
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Sarah Rozenbaum

Sarah Rozenbaum
Photograph by www.DiscoverParis.net

Sarah Rozenbaum sells vintage fashion at her store in the Saint-Ouen flea market, just outside of Paris. Mannequins dressed in 20th century garb display feathery hats, flappers’ skirts, elegant gowns, frilly dresses, colorful capes, and chic purses…it’s all there for the shopper who nurtures a passion for yesterday’s styles.

Read about Sarah and her shop in this month’s Paris Insights newsletter.

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Bonne lecture!

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Visit to an Apiary – Part IV

Wednesday, August 22nd, 2012
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Talking about Honey

Talking about Honey
Photograph by www.DiscoverParis.net

After our visit to the bee colony, we returned to the area around the beekeepers’ office to hear Madame Bonnet talk about honey.

In the photo above, Madame Bonnet is explaining how honey is extracted from the honeycombs. First the wax caps are cut off the comb to expose the honey (photo to the left of her hand). Then the combs are placed in a centrifuge (photo to which she is pointing). After the honey is extracted, the wax combs can be recuperated.

In general, bees forage within a radius of about 3 km from their hive. The bees from the Saint-Ouen apiary find the following flowers within their foraging range:

dahlia
cosmos
daisy
clover
lime
chestnut
wild rose
blackberry
rose
raspberry
gooseberry
squash
and other flowers…

When they land on a flower, bees use their proboscis to suck up the nectar. They carry it back to the hive and transfer it to other bees. This second group of bees deposits the nectar into the cells of the honeycomb. While the nectar is in their stomachs, proteins and enzymes convert it to honey. After the honey has been deposited in the cells, the bees fan it to evaporate the water, then cap the cells with wax. In short, the honey that we eat is flower nectar that honey bees have collected, regurgitated, and dehydrated.

Rucher de Saint-Ouen - Miel de Fleurs

Rucher de Saint-Ouen – Miel de Fleurs
Photograph by www.DiscoverParis.net

I purchased a 500-gram jar of honey and took it back to our apartment to taste. It is quite fragrant and has a mild, distinctive flavor. Spread on toasted country bread or stirred into yoghurt, it adds a delicious, sweet dimension to our breakfast.

Special thanks go out to the Saint-Ouen tourist office for researching the names of the flowers in the vicinity of the apiary.

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We participate in Wanderfood Wednesdays. Head over there to explore food from around the world!

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Visit to an Apiary – Part III

Tuesday, August 21st, 2012
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Tom with Bee Hat

Tom with Bee Hat
Photograph by www.DiscoverParis.net

After Madame Bonnet’s presentation of the construction of an unoccupied bee hive, she took us over to the colony to see the bees at work. To prepare us, her assistants passed out bee bonnets to protect our faces. Madame Bonnet told us that bees are attracted to the breath as well as to perfume. I was glad that I hadn’t splashed on my morning after-shave.

Some of the visitors declined to don bonnets. Brave souls were they!

Observing the Hive

Observing the Hive
Photograph by www.DiscoverParis.net

Madame Bonnet gave lots of fascinating information about bees. She talked about caste hierarchy in the hive. The queen bee spends her day laying eggs in the hexagonal cells of the combs that the worker bees have built. Worker bees—all female—buzz within the hive creating a draft that maintains a constant temperature in the brood chamber (around 35°C – 37°C). This permits the eggs to develop. The workers perform many other tasks, including gathering nectar and pollen.

Drone bees are male bees that develop from infertile eggs. Their main task is to mate with the queen, and they do little else. While this sounds like the good life for a male, there are two drawbacks. The first is that a successful coupling with the queen leads to the death of the drone. The second is that surviving drones are driven out of the hive and left to die at the end of the mating season. Nature can be cruel…sorry, fellows!

Tending the Hive

Tending the Hive
Photograph by www.DiscoverParis.net

Madame Bonnet opened up one of the hives so that we could see the bees at work. A sheet of rigid, clear plastic prevented the bees from flying out and allowed us to peer in.

Bee-keeper Office

Beekeepers’ Office
Photograph by www.DiscoverParis.net

After Madame Bonnet’s presentation, we walked back to the beekeepers’ office. A tent and a table had been set up nearby so that we could sample honey.

Tomorrow…a taste of honey!

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Visit to an Apiary – Part II

Sunday, August 19th, 2012
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Displaying hive

Displaying the Hive
Photo by www.DiscoverParis.net

Following her introductory remarks, Annie-Claude Bonnet took us over to an unoccupied bee hive that the association uses to demonstrate the art of beekeeping. The hive consists of one or more wooden boxes stacked on top of one another. Within each box are frames that hold the wax foundations upon which the bees build hexagonal wax cells. These cells eventually contain larvae and stores of honey and pollen.

In the photo above, Madame Bonnet is showing an empty frame that has wires strung across it. These wires support a sheet of beeswax that the beekeeper places there. The sheet has an imprinted hexagonal pattern that provides a foundation upon which honeycomb cells are built.

Sheet of Beeswax with Hexagonal Pattern

Sheet of Beeswax with Hexagonal Pattern
Photo by Waugsberg from Wikimedia Commons

When it is time to harvest the honey, the beekeeper withdraws the honey-laden frame from the hive, removes the wax covering that the bees have created to protect the honey-filled cells, and places the frame in a centrifuge. The centrifuge extracts the honey without damaging the comb. It can be reinserted into the hive.

The combs in which the bees store their honey are not the same combs in which they raise their larvae. Only the combs containing honey are removed. The beekeeper leaves the combs that contain larvae intact, thus preserving the life of the colony.

Tuesday…we visit an active bee hive.

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Visit to an Apiary – Part I

Saturday, August 18th, 2012
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Rucher Audonien Pédagogique

Rucher Audonien Pédagogique
Photograph by www.DiscoverParis.net

On Friday, August 10, I joined a local group visiting an apiary in the nearby town of Saint-Ouen. The visit was organized by the Saint-Ouen tourist office and the Rucher Audonien Pédagogique, an association of bee lovers whose mission is to educate the general public about the world of bees. The apiary is located on an isolated plot of land next to a cemetery—an ideal place to raise bees.

Annie-Claude Bonnet

Annie-Claude Bonnet
Photograph by www.DiscoverParis.net

Annie-Claude Bonnet gave our group a presentation about bees and beekeeping. She knows a lot about bees and was happy to share her knowledge with us. She told us that the apiary has twelve bee hives that produced 450 kg of honey last year. She told us another thing about the harvesting of bee products that I had never considered before: the association does not harvest royal jelly or pollen, because that would be detrimental to the bee colony.

I also learned that the association is cognizant of the importance of this insect in the environment. Their maxim is “The bee protects the earth.”

Tomorrow…we take a look inside a bee hive.

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The Amazingly Fertile Mind of Pierre Cardin

Friday, July 13th, 2012
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Photograph Courtesy of the Pierre Cardin Museum

Photograph Courtesy of the Pierre Cardin Museum

Last week I had the opportunity to join a group for a guided tour of the Pierre Cardin Museum, located in the nearby town of Saint-Ouen. Organized by the Saint-Ouen tourist office, the visit represented an opportunity to take a peek into the world of high fashion.

The tour was given by Renée Taponier, who is not only conservator of the museum, but also the personal assistant of the great fashion designer himself. Her manner of presentation is informal and upbeat. Most importantly, she was very informative, giving fascinating detail about the apparel that was displayed on the mannequins. She told us that Mr. Cardin chose the town of Saint-Ouen for his museum (opened in November 2006) because he foresees a great future for the city.

I have never been much interested in haute couture. One has to be very rich and very thin to be able to purchase and wear those clothes. Yet, from the moment I set foot in the door, I was astounded by the garments that I saw displayed on the mannequins. By looking at the clothes as works of art, rather than as adornment for the frivolous, I couldn’t help but think that Mr. Cardin must be one of the greatest artists of our time.

Photograph Courtesy of the Pierre Cardin Museum

Photograph Courtesy of the Pierre Cardin Museum

Madame Taponier took us by some 200 mannequins that were dressed in garments that had been created from the 1950s up to the last decade. Women’s clothes were predominant, but there were mannequins dressed in men’s apparel as well. Most of the clothing looked to me as if it would be uncomfortable to wear, but then the people who wear these garments are probably more interested in dressing to impress rather than in dressing comfortably. And impress they do! There is no denying that a man or woman wearing Pierre Cardin high-fashion apparel will attract attention. Incidentally, Mr. Cardin did not forget the masses in creating his designs. According to information that I found on the Internet, in 1959 he was the first high-fashion designer to attach his name to ready-to-wear clothing. He was expelled from the Chambre Syndicale for that offense (but was soon reinstated).

As well as clothing, Mr. Cardin has designed furniture, lamps, beds, lights, sofas…; jewelry, rings, necklaces, watches…; accessories such as purses, gloves, eyeglasses; and more… Ow! All of this creativity makes my head hurt! Many examples of these works are on display in the museum.

Mr. Cardin has won countless awards and honors. His Web site is a good place to start for those who want to learn more about his fascinating life.

Even the most jaded traveler will find a visit to the museum to be an unforgettable, and quite possibly a mind-blowing, experience.

Pierre Cardin Museum – Past, Present, Future
33, boulevard Victor Hugo
93400 Saint-Ouen

Tel.: 01.49.21.08.20

Metro: Mairie de Saint-Ouen (Line 13)

Open Wednesday, Friday, Saturday and Sunday from 2:00 p.m. to 5:00 p.m.

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