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Flight of the Bumblebee, a Parisian Celebration

by LiveModern Webmaster last modified Dec 13, 2012 01:04 AM
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by Alexa last modified Dec 12, 2012

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 .






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