Happy Monday y’all. Ok so I have a small announcement to make (no, I’m not pregnant or getting married), I’m going to post only twice a week from now on… Not because I do not love to share stuff that I like with you but because I do not have the time to do it anymore… I hope you won’t hate me but that’s how it is. I will still post stuff about fashion, food, travels and happy Friday but in addition to all the stuff we’re working on for atelierBOEMIA and taking new interior design projects, we will be moving in a big 130m2 flat soon and I need to design everything (and I CANNOT WAIT for it!). I already have plans and ideas for most of the rooms (kitchen, living-dining room, 2 bedrooms, 1 office, a balcony and a terrace), the most time consuming being the kitchen (thinkin’ black, white, brass and splashes of colors). Sooooo you will be able to follow the project here and I hope you’ll enjoy it (among other posts on fashion, food and travels of course!).
Here’s some of the super cool textiles I bought in Marrakesh 2 weeks ago – among a ton of new stuff for our SHOP (and a mood board for the guest room above):
Beautiful no??? What do you think?
Love you, mean it
Happy Friday! I hope y’all had a great week. I am still in Switzerland and feeling completely tired after yet another marathon week and I cannot wait to relax this weekend.
Here are 3 things making me happy:
New vintage rug I bought for my place in Marrakesh (I LOVE these colors!!!)
We drove to Vevey for a little happy hour action on Tuesday (and I love the FORK art installation in the water)…
I got a little melon-salad action going (recipe to be published soon)…
Have a great weekend!
Restaurant love at first sight. How beautifully cozy stylish and beachy is this restaurant? I miss Hong Kong and really want to go back soon…
all pictures by three bad mice
I made this tart with my mom last week and it couldn’t be easier to do… Pre-bake the crust, add pastry cream and place the fresh berries on top!
You will need
1 roll of pie crust (if you want to do it yourself, use this recipe)
A mix of berries (strawberries, blueberries, raspberries – whatever you prefer)
For the pastry cream:
1 vanilla bean, split lengthwise (or you could use vanilla extract)
3 egg yolks
30gr of sugar
20gr of cornstarch (Maizena)
pinch of salt
Pre-bake the pie shell until golden brown (to keep the bottom from puffing, line the crust with parchment paper and fill up with beans). Let cool and set aside.
In a saucepan, whisk together the egg yolks, vanilla, sugar, cornstarch, and salt. Whisk in the milk. Cook over medium-high heat, whisking constantly, until the mixture has thickened to the consistency of creamy salad dressing, 2 to 4 minutes.
Pour into a bowl and refrigerate until completely cool, at least 2 hours.
Pour the pastry cream over the crust and place your berries so it looks pretty!
all pictures © the simple and chic blog