Flight of the Bumblebee, a Parisian Celebration
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Ceramicist Cécile Daladier recently introduced her winter collection of ceramics with an opening party at her Paris studio. The collection, composed of pieces shaped like alveoli in a beehive, inspired the theme: waffles and honey. "It was like a brunch, like tea time all day," says Lucile Demory, a friend who also works with Daladier. Beginning at 11 am on a sunny morning, Demory and Daladier served waffles, pain de mie, a massive brioche, tea, and coffee, and ten different varieties of honey. Both the honey and the decor came from a remote mountain in Drôme, the location of Daladier's second home and studio, from two women (one with a flock of merino sheep and the other with overflowing beehives). Read on for details of the winter party, alveolus collection, and Cécile's waffle recipe. Above: Daladier and a group of guests home in. Above: Raku ceramics mix with wooden trays on a bed of raw gray wool. Above: Throughout the day, the guests meandered through the studio meeting one another, eating waffles, and admiring the new collection. Above: Daladier's neighbor in Drôme, the one with the flock of merino sheep, provided her with a raw gray wool to cover the studio table (it's the same material Daladier uses to pack her ceramics for shipping). Above: Dark burgundy hydrangea is mixed with a selection from the garden in the Violettier vase. Above: Honey varieties: Lavender, Chestnut, Apple, Thyme, Heather, Fig, and Mielandre Fleur (the later from Montagne de Mielandre, Daladier's hometown). Above: A plate of brioche and honey served on wood and ceramic trays. Above: Daladier, clad in a pinkish-beige cardigan, smiling and chatting with a party guest. Above: Guests sipping tea and coffee from ceramic cups. Above: Alveolus-shaped ceramics displayed on the studio's ledge. Above: A medium-size vase with a mix of narcissus, fennel, parsley, and white cyclamen. Above: A friend admires the large Violettiers vase. Above: Slightly curved Raku ceramic dishes served as plates during the party. Cécile's gaufre recipe (in metric measurements): 1 kg flour 7 eggs 1 cube of fresh yeast 1 tsp salt 100 grams melted butter 1 liter milk Melt the yeast with a spoon of sugar in a bowl of lukewarm water and wait for it to foam. Warm up the milk just a bit and add the melted butter. Place the flour in a large bowl ("a really big one, as it will rise a lot"), and slowly mix in the eggs, milk, salt, and butter. Finally, add the yeast and mix well; cover and let sit for about four hours. Then you're ready to press the waffles as desired. N.B.: For more from Daladier, see her spring party from last year in Steal This Look: Parisian Oyster Party and her ceramics in Flower Arranging a la Parisienne .