tag:blogger.com,1999:blog-12123576726193190682024-03-17T10:32:52.250+01:00Positive Eating Positive Livingpositive eating positive livinghttp://www.blogger.com/profile/14580616724659036334noreply@blogger.comBlogger4423125tag:blogger.com,1999:blog-1212357672619319068.post-59548117376882984102024-03-17T10:31:00.005+01:002024-03-17T10:31:58.300+01:00Madame Wu’s Handbook on home-cooking: the Song dynasty classic on domestic cuisine.<p><span style="font-family: "Times New Roman",serif; font-size: 12.0pt;"></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEja-yQyzZkchv3BkYiG6hbYeFHizM6CzbL8YicV0iLy_RkEknfNvymA29lBF_KpNetWWCTvEvy6qeewKHNAsidUnmCDjU3TLsKu_q3a2SOYs2UUma0QHk6A2QTCeo4JfLRaEZa9e0WCD3oS5qempDBd6PbwtSHfKpjFf2keVIB4P-0zBxKQmyQkbOWN/s695/Madame%20Wu%E2%80%99s%20Handbook%20on%20home-cooking%20the%20Song%20dynasty%20classic%20on%20domestic%20cuisine..JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="695" data-original-width="422" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEja-yQyzZkchv3BkYiG6hbYeFHizM6CzbL8YicV0iLy_RkEknfNvymA29lBF_KpNetWWCTvEvy6qeewKHNAsidUnmCDjU3TLsKu_q3a2SOYs2UUma0QHk6A2QTCeo4JfLRaEZa9e0WCD3oS5qempDBd6PbwtSHfKpjFf2keVIB4P-0zBxKQmyQkbOWN/w242-h400/Madame%20Wu%E2%80%99s%20Handbook%20on%20home-cooking%20the%20Song%20dynasty%20classic%20on%20domestic%20cuisine..JPG" width="242" /></a></div><br />Paru <a href="https://www.barnesandnoble.com/w/madame-wus-handbook-on-home-cooking-sean-j-s-chen/1144455960?ean=9781777938727">aux
éditions Linea</a> en novembre 2023, « <b><span style="color: red;">Le
manuel de cuisine de madame Wu : la cuisine domestique sous la dynastie
des Song </span></b>» est traduit pour la première fois en anglais par
Sean JS Chen, chercheur associé à l’université de Michigan sur la cuisine
chinoise, avec la collaboration d’Eugene Newton Anderson professeur d’anthropologie
de l’université de California, et de Miranda Brown, historienne sur la culture
alimentaire chinoise de l’université de Michigan. Son titre en chinois est « <span style="font-family: "Times New Roman",serif; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">Wushi Zhongkuilu </span><span lang="ZH-CN" style="font-family: SimSun; font-size: 12.0pt; mso-bidi-font-family: "Times New Roman";">吳氏中饋錄</span><span style="font-family: "Times New Roman",serif; font-size: 12.0pt; mso-fareast-font-family: "Microsoft YaHei";"> ». D’après les auteurs, c’est l’un des premiers livres
sur la cuisine domestique chinoise, et le seul ouvrage écrit par une femme chinoise
conservé dans son intégralité. Le texte original est composé de trois chapitres
par types de préparations.</span><span style="font-family: "Times New Roman",serif; font-size: 12.0pt;"></span><p></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm; tab-stops: 45.8pt 91.6pt 137.4pt 183.2pt 229.0pt 274.8pt 320.6pt 366.4pt 412.2pt 458.0pt 503.8pt 549.6pt 595.4pt 641.2pt 687.0pt 732.8pt;"><span style="font-family: "Times New Roman",serif; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">Le premier chapitre sur les « Conserves de viande et de
poisson mariné (</span><span lang="ZH-CN" style="font-family: SimSun; font-size: 12.0pt; mso-bidi-font-family: "Times New Roman";">脯鮓</span><span style="font-family: "Times New Roman",serif; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">) ».</span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm; tab-stops: 45.8pt 91.6pt 137.4pt 183.2pt 229.0pt 274.8pt 320.6pt 366.4pt 412.2pt 458.0pt 503.8pt 549.6pt 595.4pt 641.2pt 687.0pt 732.8pt;"><span style="font-family: "Times New Roman",serif; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">Le deuxième chapitre sur les « Préparations de légumes (</span><span lang="ZH-CN" style="font-family: SimSun; font-size: 12.0pt; mso-bidi-font-family: "Times New Roman";">制蔬</span><span style="font-family: "Times New Roman",serif; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">) ».</span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm; tab-stops: 45.8pt 91.6pt 137.4pt 183.2pt 229.0pt 274.8pt 320.6pt 366.4pt 412.2pt 458.0pt 503.8pt 549.6pt 595.4pt 641.2pt 687.0pt 732.8pt;"><span style="font-family: "Times New Roman",serif; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">Le troisième chapitres est consacré aux « Aliments sucrés </span><span style="font-family: SimSun; font-size: 12.0pt; mso-bidi-font-family: "Times New Roman";">(<span lang="ZH-CN">甜食</span>)</span><span style="font-family: "Times New Roman",serif; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";"> ».</span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;"><span style="font-family: "Times New Roman",serif; font-size: 12.0pt;">Ainsi, cette
cuisine domestique sous la dynastie des Song est imprégnée d’une myriade de techniques
de fermentations, et de conservations des aliments. Peu de détails personnels
sont connus de madame Wu. Les auteurs supposent qu’elle vivait dans la grande
région de Shanghai pendant la dynastie des Song du sud (1127-1279). On connaît
juste son penchant pour le sucré pour y avoir consacré un chapitre entier sur
les desserts ! Pour les personnes qui lisent le chinois, <a href="https://www.shidianguji.com/book/GJDS005">le texte original en chinois
est disponible ici</a>.</span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;"><span style="font-family: "Times New Roman",serif; font-size: 12.0pt;"> </span></p>
positive eating positive livinghttp://www.blogger.com/profile/14580616724659036334noreply@blogger.com0tag:blogger.com,1999:blog-1212357672619319068.post-47718964617716331732024-03-15T08:15:00.000+01:002024-03-15T08:15:05.730+01:00Menu du dîner chez des amis au Havre<p><span style="font-family: "Times New Roman",serif; font-size: 12.0pt; line-height: 115%;"></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJArJikw9giUcTmzDaEt9wmocD6p8LXfn9BTDvznDZ7DGUH-ECnsREAUWjj_zYRHnMnkQF-sTgynuNU6VhwT09DLD4aJrx5gr15Tgx1XSZ7LXnc5WszDlePl4qpMgr3dkk0AsdskOb_agntQYQTvpK2-qNMTrx3JFGw50JmEmzE5tTNNXWKtBJQjpA/s4000/Menu%20du%20d%C3%AEner%20chez%20des%20amis%20au%20Havre%20(7).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3000" data-original-width="4000" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJArJikw9giUcTmzDaEt9wmocD6p8LXfn9BTDvznDZ7DGUH-ECnsREAUWjj_zYRHnMnkQF-sTgynuNU6VhwT09DLD4aJrx5gr15Tgx1XSZ7LXnc5WszDlePl4qpMgr3dkk0AsdskOb_agntQYQTvpK2-qNMTrx3JFGw50JmEmzE5tTNNXWKtBJQjpA/w400-h300/Menu%20du%20d%C3%AEner%20chez%20des%20amis%20au%20Havre%20(7).jpg" width="400" /></a></div><br />Être invité à dîner chez des amis est toujours un vrai
bonheur. C’est l’occasion pour moi de découvrir les recettes familiales,
d’observer si « le repas gastronomique des Français » classé par
l’Unesco en 2010 au patrimoine culturel immatériel de l’humanité se vérifier
dans la pratique. Pour cette invitation à dîner à la bonne franquette chez des
amis au Havre, la réponse est un grand oui. <p></p><p><span style="font-family: "Times New Roman",serif; font-size: 12.0pt; line-height: 115%;"></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj261uWtGipqnsFAWLyYau0JAGlTY3p33cPYrcFRObbR0m3kp1VD7TqdBNjdRyFD5yKQYblIvP6jZF-jbMQXynLRZaa1FFjWUcg1IHJ6YdJugr-b7ngPSCN77wrWkcG9t0-shGBJY90uV3ZxJpztoRyGFFWsiuckRA_uzsXIPmBsn4JDlQ-dE8Eikjk/s4000/Menu%20du%20d%C3%AEner%20chez%20des%20amis%20au%20Havre%20(1).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3000" data-original-width="4000" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj261uWtGipqnsFAWLyYau0JAGlTY3p33cPYrcFRObbR0m3kp1VD7TqdBNjdRyFD5yKQYblIvP6jZF-jbMQXynLRZaa1FFjWUcg1IHJ6YdJugr-b7ngPSCN77wrWkcG9t0-shGBJY90uV3ZxJpztoRyGFFWsiuckRA_uzsXIPmBsn4JDlQ-dE8Eikjk/w400-h300/Menu%20du%20d%C3%AEner%20chez%20des%20amis%20au%20Havre%20(1).jpg" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzkVrQ9nyMQkCYyhyQGGYrUgPkGo3Nh_KbYenfUC0irngNKL1tWTn__ubAnfPb3BAHCVVQRIIyhf5TTqx6loAot-pixyoQeD7gE5SY9tTpJ7m5au89n8G1lVxcZIJ5jabVLDQk4qxV4whf1LpTVn0qH39B5w4LCnNL51gJ93pPbA4dt16o4xbLCbcV/s4000/Menu%20du%20d%C3%AEner%20chez%20des%20amis%20au%20Havre%20(2).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3000" data-original-width="4000" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzkVrQ9nyMQkCYyhyQGGYrUgPkGo3Nh_KbYenfUC0irngNKL1tWTn__ubAnfPb3BAHCVVQRIIyhf5TTqx6loAot-pixyoQeD7gE5SY9tTpJ7m5au89n8G1lVxcZIJ5jabVLDQk4qxV4whf1LpTVn0qH39B5w4LCnNL51gJ93pPbA4dt16o4xbLCbcV/w400-h300/Menu%20du%20d%C3%AEner%20chez%20des%20amis%20au%20Havre%20(2).jpg" width="400" /></a></div><br />En cet fin après-midi au Havre, il
a plu sur la ville avec un froid glacial. Il n’y a aucun touriste ni promeneur
pour se promener sur le port, autour de la fameuse sculpture de « catène
de conteneurs » ! <div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSG5lwWy4oO3rsypx74E6-5Sxboxxyi-00ec5_oHkqOkaogE5P0iQLJ3V53sGb85tqNLoRPbw3lRVhNGEmkEWh6T_xHpBMYDHlvQYqWnFeiCz9uiTnl-fxfOIENfAiDRd-iDdML4WJbz_73YUfATzFH5msi6zneR-voqniM1E9jg8UPkvqI9cYrZup/s4000/Menu%20du%20d%C3%AEner%20chez%20des%20amis%20au%20Havre%20(3).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3000" data-original-width="4000" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSG5lwWy4oO3rsypx74E6-5Sxboxxyi-00ec5_oHkqOkaogE5P0iQLJ3V53sGb85tqNLoRPbw3lRVhNGEmkEWh6T_xHpBMYDHlvQYqWnFeiCz9uiTnl-fxfOIENfAiDRd-iDdML4WJbz_73YUfATzFH5msi6zneR-voqniM1E9jg8UPkvqI9cYrZup/w400-h300/Menu%20du%20d%C3%AEner%20chez%20des%20amis%20au%20Havre%20(3).jpg" width="400" /></a></div><br />Pour cette raison, les retrouvailles avec un vin
« or-ange » du château de Jau dans la chaleur du salon avec un feu de
cheminé furent appréciés de tous. Ce vin du Roussillon délicat, avec ses notes
de pêche de vigne, d’écorce d’orange séchée délie bien les langues pour la
conversation. <p></p><p><span style="font-family: "Times New Roman",serif; font-size: 12.0pt; line-height: 115%;"></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh21EyJ5jpyb_RK_xx-5jWBfKaAyXmhVj2fP3Lg7MaNF7PFeuOqf4HwcVaIr8asrKj1xROsWU3TTOwNrr43eRRHjqIZdyONrTHF8Hf9nUs7-CvsoR55Vwf0LzVoz7PhT4ro8BN6cjNKxl_9UHtqVBHZuOPfmwEGWWfyyaoWUqH-A7tTKFFcot-Q-8Qd/s4000/Menu%20du%20d%C3%AEner%20chez%20des%20amis%20au%20Havre%20(4).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3000" data-original-width="4000" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh21EyJ5jpyb_RK_xx-5jWBfKaAyXmhVj2fP3Lg7MaNF7PFeuOqf4HwcVaIr8asrKj1xROsWU3TTOwNrr43eRRHjqIZdyONrTHF8Hf9nUs7-CvsoR55Vwf0LzVoz7PhT4ro8BN6cjNKxl_9UHtqVBHZuOPfmwEGWWfyyaoWUqH-A7tTKFFcot-Q-8Qd/w400-h300/Menu%20du%20d%C3%AEner%20chez%20des%20amis%20au%20Havre%20(4).jpg" width="400" /></a></div><br />La table était dressée en toute simplicité, avec une belle vaisselle
qui date de la liste de leur mariage. <p></p><p><span style="font-family: "Times New Roman",serif; font-size: 12.0pt; line-height: 115%;"></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi12_KKJ5isXRoHeR6FM-al_Y80XRBZfrLl4YmEgYJuxhUcKMSU0MkfoC0YIU6mzOJTi36_sSpfG6l_L4CD3pC_B02ErZWtb_A0tnhOveF2CsdfLyQrCsc9YFBxGp_vteMxLwUbsyh5M2FnKJ6AL_JJCTE8ylz2miH3c3Mp6Fa4BpHutYD12Og3a3ZB/s4000/Menu%20du%20d%C3%AEner%20chez%20des%20amis%20au%20Havre%20(6).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3000" data-original-width="4000" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi12_KKJ5isXRoHeR6FM-al_Y80XRBZfrLl4YmEgYJuxhUcKMSU0MkfoC0YIU6mzOJTi36_sSpfG6l_L4CD3pC_B02ErZWtb_A0tnhOveF2CsdfLyQrCsc9YFBxGp_vteMxLwUbsyh5M2FnKJ6AL_JJCTE8ylz2miH3c3Mp6Fa4BpHutYD12Og3a3ZB/w400-h300/Menu%20du%20d%C3%AEner%20chez%20des%20amis%20au%20Havre%20(6).jpg" width="400" /></a></div><br />En entrée, nous avons dégusté les primeurs
d’avant printemps, des asperges et petits artichauts cuits à la vapeur, des
radis, des navets chioggia, accompagnés d’une sauce vinaigrette aux agrumes. <p></p><p><span style="font-family: "Times New Roman",serif; font-size: 12.0pt; line-height: 115%;"></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnXjHypVzbaIZHr_crX-jfmB-MlMcqeAJmlGfcGTBeZiwxP1GQyTK3fakgQu8mDp4Si7CvujNBpf4mm8sjZQ0pzW86g0sJNwnQ5AaZrz4cxfZ0vTI6I6ROQBSfp-iIOo4H3ga5hPC6u7SRWKOV6URscac7WanAP1dVHYDlApi0tC9LSyewADGI5Myn/s4000/Menu%20du%20d%C3%AEner%20chez%20des%20amis%20au%20Havre%20(9).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3000" data-original-width="4000" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnXjHypVzbaIZHr_crX-jfmB-MlMcqeAJmlGfcGTBeZiwxP1GQyTK3fakgQu8mDp4Si7CvujNBpf4mm8sjZQ0pzW86g0sJNwnQ5AaZrz4cxfZ0vTI6I6ROQBSfp-iIOo4H3ga5hPC6u7SRWKOV6URscac7WanAP1dVHYDlApi0tC9LSyewADGI5Myn/w400-h300/Menu%20du%20d%C3%AEner%20chez%20des%20amis%20au%20Havre%20(9).jpg" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_-zKhXMnacvJ3eXVzf8ngE6DO4z3dzzxJzqUTDhs-rDhpuQf7URk7NIumT7LNP3vzaguHGaj2Kt0wjC6N7yDjgSxVNM-SCSmw59DeL0AdspCeCJ9K-pWCROL18nEWwsAXiCVKAnVRFvuXBIilTH8nPUcYy26rztgLHO4jsQ-GV2zuJ-2zJ5-mHO7h/s4000/Menu%20du%20d%C3%AEner%20chez%20des%20amis%20au%20Havre%20(8).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3000" data-original-width="4000" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_-zKhXMnacvJ3eXVzf8ngE6DO4z3dzzxJzqUTDhs-rDhpuQf7URk7NIumT7LNP3vzaguHGaj2Kt0wjC6N7yDjgSxVNM-SCSmw59DeL0AdspCeCJ9K-pWCROL18nEWwsAXiCVKAnVRFvuXBIilTH8nPUcYy26rztgLHO4jsQ-GV2zuJ-2zJ5-mHO7h/w400-h300/Menu%20du%20d%C3%AEner%20chez%20des%20amis%20au%20Havre%20(8).jpg" width="400" /></a></div><br />En
plat principal, des coquilles Saint Jacques à la crème de curcuma, des pleurotes
justes sautées au beurre de Normandie, une purée de butternut et pomme de terre
à la crème et au beurre de Normandie. <div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwHnL9SjDGBYuwQrjUuCJEoHxaNlvSyH-RR1GhUOpbop0bH-BIMS0kXMYJJPf7T95GTlUKKtlJxALdEaC_Ys-nZOSs2rM5euKjWOczAQFh4-H6Ff7RbZVt9PuMKGyjmtXXa3BHiaUnirLjDmJPHgb5Z0rMQZCRo3g6CbaEtbgQ6L4dwlY1tJLUTD2s/s4000/Menu%20du%20d%C3%AEner%20chez%20des%20amis%20au%20Havre%20(10).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3000" data-original-width="4000" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwHnL9SjDGBYuwQrjUuCJEoHxaNlvSyH-RR1GhUOpbop0bH-BIMS0kXMYJJPf7T95GTlUKKtlJxALdEaC_Ys-nZOSs2rM5euKjWOczAQFh4-H6Ff7RbZVt9PuMKGyjmtXXa3BHiaUnirLjDmJPHgb5Z0rMQZCRo3g6CbaEtbgQ6L4dwlY1tJLUTD2s/w400-h300/Menu%20du%20d%C3%AEner%20chez%20des%20amis%20au%20Havre%20(10).jpg" width="400" /></a></div><br />Le fromage était un cœur de Saint Romain
au lait cru de vache, très moelleux avec des notes de noix, produit par la ferme
Dumesnil près du Havre. <p></p><p><span style="font-family: "Times New Roman",serif; font-size: 12.0pt; line-height: 115%;"></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpXlfvXuEEy36LUnlN1nUcai9TUDWdjdTHAgli2xUrSZpRb-x75L-lgSvguwrym_wSf7-SBJmxmrm8E36_VJ-J-twdymPaZf5X59lbDhpwJOuzEgyjt_9W5J3CMf6D4SFg0oqd39n0khSRPKMm6pQ110-zLY-zE7TZ4hRoOBJhoduLy27sg-whrj5A/s4000/Menu%20du%20d%C3%AEner%20chez%20des%20amis%20au%20Havre%20(11).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3000" data-original-width="4000" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpXlfvXuEEy36LUnlN1nUcai9TUDWdjdTHAgli2xUrSZpRb-x75L-lgSvguwrym_wSf7-SBJmxmrm8E36_VJ-J-twdymPaZf5X59lbDhpwJOuzEgyjt_9W5J3CMf6D4SFg0oqd39n0khSRPKMm6pQ110-zLY-zE7TZ4hRoOBJhoduLy27sg-whrj5A/w400-h300/Menu%20du%20d%C3%AEner%20chez%20des%20amis%20au%20Havre%20(11).jpg" width="400" /></a></div><br />Pour le dessert, c’étaient des ananas et clémentines
rissolés au beurre, puis cuits dan un caramel à la vanille de Madagascar, avec
des éclats de meringue. J’ai beaucoup apprécié ce dîner par sa générosité, sa
convivialité, et par la qualité des mets servis. Tout était délicieux. J’ai
apprécié cette cuisine de cœur exécutée par mes amis avec un maximum de produits
locaux frais. La saveur des noix de Saint Jacques était juste sublime !<p></p>
positive eating positive livinghttp://www.blogger.com/profile/14580616724659036334noreply@blogger.com0tag:blogger.com,1999:blog-1212357672619319068.post-82012142674987647522024-03-02T17:09:00.007+01:002024-03-02T17:09:54.308+01:00Le bœuf bourguignon, petite histoire d’un grand plat de Matthieu Aussudre<p><span style="font-family: "Times New Roman",serif; font-size: 12.0pt; line-height: 107%;"></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxenTU4ghTxbU2BTIVicLRcgqqlIVoEBRD839XbarRue5KPXkq65nUk6pesznLDT80sLUeSLALv5RzCr71KKIiCZSwTtUALer3kUDpkemblFBhu5VmDYl8K9YeDjxZs1Z7jlgJreTmeWylImApUJlpMMnfoto89lq9rDjPMDiE0Zwm_lesngfPrYmZ/s4000/Le%20b%C5%93uf%20bourguignon,%20petite%20histoire%20d%E2%80%99un%20grand%20plat%20de%20Matthieu%20Aussudre%20(2).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3000" data-original-width="4000" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxenTU4ghTxbU2BTIVicLRcgqqlIVoEBRD839XbarRue5KPXkq65nUk6pesznLDT80sLUeSLALv5RzCr71KKIiCZSwTtUALer3kUDpkemblFBhu5VmDYl8K9YeDjxZs1Z7jlgJreTmeWylImApUJlpMMnfoto89lq9rDjPMDiE0Zwm_lesngfPrYmZ/w400-h300/Le%20b%C5%93uf%20bourguignon,%20petite%20histoire%20d%E2%80%99un%20grand%20plat%20de%20Matthieu%20Aussudre%20(2).jpg" width="400" /></a></div><br />Le bœuf bourguignon, un grand classique de la cuisine
française, est une recette que je cuisine régulièrement, surtout pour mes amis
qui viennent de l’étranger. Pour eux, cette sauce à base de vin rouge de
Bourgogne, sa viande parfumée et fondante, représentent la quintessence de la cuisine
au vin français. Mais ses origines sont-elles vraiment bourguignonnes ? <p></p><p><span style="font-family: "Times New Roman",serif; font-size: 12.0pt; line-height: 107%;"></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj49mPp6mc4TvDDAhYSLM_dP5VSR38Uvk8lg6fcWTfAxeo26QPgJoSTUjyQn0Dqs3D6a92Zu6-xHXweVnAq3ar0jF80y5luWC3qNF5rsNgK6ax9YivCXKc0y8VjnOJ3dExC7WBBWTjDjb60JwlbZ5fXE2hKcUP2soCxmG2il_TC_aN7SQVVCuBurden/s2008/Le%20b%C5%93uf%20bourguignon,%20petite%20histoire%20d%E2%80%99un%20grand%20plat%20de%20Matthieu%20Aussudre%20(3).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2008" data-original-width="1358" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj49mPp6mc4TvDDAhYSLM_dP5VSR38Uvk8lg6fcWTfAxeo26QPgJoSTUjyQn0Dqs3D6a92Zu6-xHXweVnAq3ar0jF80y5luWC3qNF5rsNgK6ax9YivCXKc0y8VjnOJ3dExC7WBBWTjDjb60JwlbZ5fXE2hKcUP2soCxmG2il_TC_aN7SQVVCuBurden/w270-h400/Le%20b%C5%93uf%20bourguignon,%20petite%20histoire%20d%E2%80%99un%20grand%20plat%20de%20Matthieu%20Aussudre%20(3).JPG" width="270" /></a></div><br />Nos variations de recettes, nos choix de morceaux de bœuf, nos manières de le
déguster et de l’accompagner sont-elles conformes à la tradition ? Mais
quelle tradition ? Grâce à Matthieu Aussudre, avec son livre « <b><span style="color: red;">Le bœuf bourguignon, petite histoire d’un grand plat</span></b><span style="color: red;"> </span>» <a href="https://www.menufretin.fr/produit/le-boeuf-bourguignon/">aux éditions
Menu Fretin</a>, vous allez tous savoir sur cette histoire fascinante du bœuf bourguignon,
fruit d’une longue évolution débutant au XVème siècle, et ses bonnes
pratiques !<p></p><p><span style="font-family: "Times New Roman",serif; font-size: 12.0pt; line-height: 107%;"></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMilL_AccUiBG9-YZes4fFOW-tpb9vsULE9azEnzYw1bG9CYst_CBLBCFJKQrdbAdMIHOXNeXbnugm4w6ES1TlvMcajxc-D3tYBe4oi0sRh1JLfQrFIVmeHxNU-bd7lZFB6PWuBcyqrOPMZr1xr8vmb93UiW_gpIfSmG2-10uWKgFiC8TpmvgGrB1B/s4000/Le%20b%C5%93uf%20bourguignon,%20petite%20histoire%20d%E2%80%99un%20grand%20plat%20de%20Matthieu%20Aussudre%20(1).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3000" data-original-width="4000" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMilL_AccUiBG9-YZes4fFOW-tpb9vsULE9azEnzYw1bG9CYst_CBLBCFJKQrdbAdMIHOXNeXbnugm4w6ES1TlvMcajxc-D3tYBe4oi0sRh1JLfQrFIVmeHxNU-bd7lZFB6PWuBcyqrOPMZr1xr8vmb93UiW_gpIfSmG2-10uWKgFiC8TpmvgGrB1B/w400-h300/Le%20b%C5%93uf%20bourguignon,%20petite%20histoire%20d%E2%80%99un%20grand%20plat%20de%20Matthieu%20Aussudre%20(1).jpg" width="400" /></a></div><br /> <p></p>
positive eating positive livinghttp://www.blogger.com/profile/14580616724659036334noreply@blogger.com0tag:blogger.com,1999:blog-1212357672619319068.post-1427870563793686722024-03-02T16:34:00.002+01:002024-03-02T16:34:19.424+01:00Le grand livre des livres de cuisines d’Yves Camdeborde, Laurent Seminel<p><span style="font-family: times; line-height: 107%;"><span style="font-size: small;"></span></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZnhIEmljEfwG3n9ca5dLuixeYunQvloei8s3lckl99sRrJT4iDN3_iTR9hYbJj5uB0-kvJnyVSwn2_yBj2zggQUqOlvf2oUAEC1kw7EbFSWJbC5EtZsxw8XbGwUx7jzoUKFs6lNUKoS0EL-bxhYSPMvMRAwyEiwlRcN_J-fVnZcyqauheWbXbyCWm/s813/Le%20grand%20livre%20des%20livres%20de%20cuisines%20d%E2%80%99Yves%20Camdeborde,%20Laurent%20Seminel%20(1).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="813" data-original-width="577" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZnhIEmljEfwG3n9ca5dLuixeYunQvloei8s3lckl99sRrJT4iDN3_iTR9hYbJj5uB0-kvJnyVSwn2_yBj2zggQUqOlvf2oUAEC1kw7EbFSWJbC5EtZsxw8XbGwUx7jzoUKFs6lNUKoS0EL-bxhYSPMvMRAwyEiwlRcN_J-fVnZcyqauheWbXbyCWm/w284-h400/Le%20grand%20livre%20des%20livres%20de%20cuisines%20d%E2%80%99Yves%20Camdeborde,%20Laurent%20Seminel%20(1).JPG" width="284" /></a></span></div><span style="font-size: small;"><br />Ce <a href="https://www.gallimard.fr/Catalogue/GALLIMARD/Hoebeke/Vie-pratique-art-de-vivre-Hoebeke/Le-grand-Livre-des-livres-de-cuisine">grand
livre des livres de cuisines</a>, avec ses 50 livres de gastronomie à lire une
fois dans sa vie nous sont proposés par Yves Cambedorde chef emblématique da
bistronomie parisienne, et Laurent Seminel, cofondateur d’Omnivore, directeur
de la rédaction des Cahiers de la Gastronomie, directeur de la belle maison <a href="https://www.menufretin.fr/">d’édition indépendante Menu Fretin</a>. </span><p></p><p><span style="font-family: times; line-height: 107%;"><span style="font-size: small;"></span></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7cZHIpmHYU1RbdVzZvZ9zjSmEDyxJ0vVZ2dZEAOAh5idtF0ixJ1krwjHgpVKUAUmGR7GGazIFYZGF8-jKxgZwQ7OXAb_5JjXxCv7ciTcYp72LzqFKY-BS0u4IPu4GVGFGf9wTRbdD3grwuZaq62ThfwLggImRr3gtFZk_m13ff1NQmyh80acFDgf2/s4000/Le%20grand%20livre%20des%20livres%20de%20cuisines%20d%E2%80%99Yves%20Camdeborde,%20Laurent%20Seminel%20(2).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3000" data-original-width="4000" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7cZHIpmHYU1RbdVzZvZ9zjSmEDyxJ0vVZ2dZEAOAh5idtF0ixJ1krwjHgpVKUAUmGR7GGazIFYZGF8-jKxgZwQ7OXAb_5JjXxCv7ciTcYp72LzqFKY-BS0u4IPu4GVGFGf9wTRbdD3grwuZaq62ThfwLggImRr3gtFZk_m13ff1NQmyh80acFDgf2/w400-h300/Le%20grand%20livre%20des%20livres%20de%20cuisines%20d%E2%80%99Yves%20Camdeborde,%20Laurent%20Seminel%20(2).jpg" width="400" /></a></span></div><span style="font-size: small;"><br />Leur
sélection commence par « Le cuisinier François » de Pierre François
de La Varenne, 1651, et s’achève par « Alexandre Gauthier, cuisinier :
La Grenouillère », d’Alexandre Gauthier, 2014. Cette sélection très personnelle,
avec des raretés bibliophiles, traités théoriques, succès contemporains, reflète
à chaque fois la cuisine d’une époque. Elle nous fait comprendre que la cuisine
n’est qu’un éternel recommencement. </span><p></p><p><span style="font-family: times; line-height: 107%;"><span style="font-size: small;"></span></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpgFVEt9a-50SlMIhHNquKMw9XmsLl24NRguyfi8u5QMiUVErL6b5Zu_tLp3tR0LKYM4nAPzyRPTCYWXlu4KtIwSN7W7_8IIkjwpstHZw8F-X3FHDbknU4UO1dV8VZN96jjxpo56HoZsclSJEPRLWIB10lJRamsQiD7MdQmFEsE43ukvo9xVb2bgQ5/s4000/Le%20grand%20livre%20des%20livres%20de%20cuisines%20d%E2%80%99Yves%20Camdeborde,%20Laurent%20Seminel%20(4).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3000" data-original-width="4000" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpgFVEt9a-50SlMIhHNquKMw9XmsLl24NRguyfi8u5QMiUVErL6b5Zu_tLp3tR0LKYM4nAPzyRPTCYWXlu4KtIwSN7W7_8IIkjwpstHZw8F-X3FHDbknU4UO1dV8VZN96jjxpo56HoZsclSJEPRLWIB10lJRamsQiD7MdQmFEsE43ukvo9xVb2bgQ5/w400-h300/Le%20grand%20livre%20des%20livres%20de%20cuisines%20d%E2%80%99Yves%20Camdeborde,%20Laurent%20Seminel%20(4).jpg" width="400" /></a></span></div><span style="font-size: small;"><br />Mais quel plaisir de lire ces ouvrages, de
découvrir les produits, les techniques, les savoir-faire ! Sur les 50
livres cités, il me reste encore nombreux à découvrir ! Nous avons en
prime 30 recettes réalisées par Yves Camdeborde ! </span><p></p><p><span style="font-family: times; line-height: 107%;"><span style="font-size: small;"></span></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgK9B80FMuwSXsC8ylwJ0S-c3nR8WjySuA0gVuoZZo3jRW5AjMm1OimAvVWomgE-zbVhViKncLRrOYssqZmbT1gVfuy5ShA66SkznIJmehSTnFNyIrTs7XKsd7P4l9lFBP0-yZvlor7Apnj5NczUJszfpmNh6KCnNPJnW7UXSBDyOxDJiaZ_iHGidtz/s4000/Le%20grand%20livre%20des%20livres%20de%20cuisines%20d%E2%80%99Yves%20Camdeborde,%20Laurent%20Seminel%20(3).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3000" data-original-width="4000" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgK9B80FMuwSXsC8ylwJ0S-c3nR8WjySuA0gVuoZZo3jRW5AjMm1OimAvVWomgE-zbVhViKncLRrOYssqZmbT1gVfuy5ShA66SkznIJmehSTnFNyIrTs7XKsd7P4l9lFBP0-yZvlor7Apnj5NczUJszfpmNh6KCnNPJnW7UXSBDyOxDJiaZ_iHGidtz/w400-h300/Le%20grand%20livre%20des%20livres%20de%20cuisines%20d%E2%80%99Yves%20Camdeborde,%20Laurent%20Seminel%20(3).jpg" width="400" /></a></span></div><span style="font-size: small;"><br />« <i>En cuisine, il
faut tout lire, tout voir, tout entendre, tout essayer, tout observer, pour ne
retenir en fin de compte qu’assez peu de chose !</i> » dixit Fernand
Point en première page du livre. Sa citation est juste. Mais même si nous
retenons peu de chose, ce peu de chose nous inspire, et peut faire évoluer la
cuisine d’un chef. C’est dans ces livres de cuisine d’avant que s’invente la
cuisine de demain !</span><p></p>
positive eating positive livinghttp://www.blogger.com/profile/14580616724659036334noreply@blogger.com0tag:blogger.com,1999:blog-1212357672619319068.post-76325012879277879042024-03-01T14:31:00.005+01:002024-03-01T14:31:42.697+01:00De Rome à Byzance, musée Saint Raymond Toulouse<p><span style="font-family: "Times New Roman",serif; font-size: 12.0pt; line-height: 107%; mso-no-proof: yes;"></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTWuyvT8FIxmAb-HDrrXA-BMeB94R8PF0ItHwu_igJ28TV7EXK51zuKtsLDnGf_o4WWKMOOYeYJ8cDYsU-9zn7auHJq1OvO-34enl63Bw60sv6bZkgJ-3MdpFRcnTDgAOCcEQMqAA9V2CT1CGiogIvd-aYD2jXgwVszVegNO2YJMBtRP6JNTUUdmnl/s4000/mus%C3%A9e%20Saint%20Raymond%20Toulouse%20(2).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="3000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTWuyvT8FIxmAb-HDrrXA-BMeB94R8PF0ItHwu_igJ28TV7EXK51zuKtsLDnGf_o4WWKMOOYeYJ8cDYsU-9zn7auHJq1OvO-34enl63Bw60sv6bZkgJ-3MdpFRcnTDgAOCcEQMqAA9V2CT1CGiogIvd-aYD2jXgwVszVegNO2YJMBtRP6JNTUUdmnl/w300-h400/mus%C3%A9e%20Saint%20Raymond%20Toulouse%20(2).jpg" width="300" /></a></div><br />Voisin de la magnifique basilique
Saint Sernin construit à la fin du XIème siècle, <b><span style="color: red;"> </span></b><p></p><p><span style="font-family: "Times New Roman",serif; font-size: 12.0pt; line-height: 107%; mso-no-proof: yes;"><b><span style="color: red;"></span></b></span></p><div class="separator" style="clear: both; text-align: center;"><b><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgZ7gLa6m99a9w2jgw_oRaR-HlJwVxPBN9yvNIVHu5Xfl105KTwr8H5iFe5vQ6AIG-9FuIYwCREcn9-SKFzx2UNzhrtnJY_fLMuaFlTHGzjnRspFvacZpSzjzgRR76_F0kcziZJFl4fMk4320dWiMV1f_ysFUgAqeHwsv_EwuWHWXDIi4i4aW7-wHW/s4000/basilique%20Saint%20Sernin%20Toulouse%20(1).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3000" data-original-width="4000" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgZ7gLa6m99a9w2jgw_oRaR-HlJwVxPBN9yvNIVHu5Xfl105KTwr8H5iFe5vQ6AIG-9FuIYwCREcn9-SKFzx2UNzhrtnJY_fLMuaFlTHGzjnRspFvacZpSzjzgRR76_F0kcziZJFl4fMk4320dWiMV1f_ysFUgAqeHwsv_EwuWHWXDIi4i4aW7-wHW/w400-h300/basilique%20Saint%20Sernin%20Toulouse%20(1).jpg" width="400" /></a></b></div><b><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSo6HeI3vTmUmsxf8-d4wLMllseBqEzVnUHOm9M9XbrrSoMkk5L9-je0AUGBkce0lYJehBzYiEDTW_Q04y2ud42r8aRj5OXKf9EDPJO2LNYHpD3NvQ4t5EUeBUNk1RV_u_Q-JYRGVR9pbgdgNH5rXvhy6cEyL8JUn4P755GVaUKg1YGYd9Ea8RZzPl/s3264/basilique%20Saint%20Sernin%20Toulouse%20(3).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2448" data-original-width="3264" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSo6HeI3vTmUmsxf8-d4wLMllseBqEzVnUHOm9M9XbrrSoMkk5L9-je0AUGBkce0lYJehBzYiEDTW_Q04y2ud42r8aRj5OXKf9EDPJO2LNYHpD3NvQ4t5EUeBUNk1RV_u_Q-JYRGVR9pbgdgNH5rXvhy6cEyL8JUn4P755GVaUKg1YGYd9Ea8RZzPl/w400-h300/basilique%20Saint%20Sernin%20Toulouse%20(3).jpg" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdvHQWftdueu9n261D8F-TOHNUQhzSLYOcPsNCTcTdPM67RiZ8iiQP4hBUBvRTxHHHqNL041QyTdUZbTUKH0KYFevFJTeAnaHwtYueOpt_lxxCU1wl7mz94Og2KVeBasaRp9gXvg423EnTfVpGj2uKlMDKD8le8lDSRAhUIP1xSAPUQim70xEsQU-x/s4000/basilique%20Saint%20Sernin%20Toulouse%20(4).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3000" data-original-width="4000" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdvHQWftdueu9n261D8F-TOHNUQhzSLYOcPsNCTcTdPM67RiZ8iiQP4hBUBvRTxHHHqNL041QyTdUZbTUKH0KYFevFJTeAnaHwtYueOpt_lxxCU1wl7mz94Og2KVeBasaRp9gXvg423EnTfVpGj2uKlMDKD8le8lDSRAhUIP1xSAPUQim70xEsQU-x/w400-h300/basilique%20Saint%20Sernin%20Toulouse%20(4).jpg" width="400" /></a></div><br />le
musée Saint Raymond</b>, <a href="https://saintraymond.toulouse.fr/">le
musée d’archéologie de Toulouse</a>, abrite une collection de plus de mille
pièces évoquant Toulouse et sa région au temps des Gaulois, des Romains et des
Wisigoths. <p></p><p><span style="font-family: "Times New Roman",serif; font-size: 12.0pt; line-height: 107%; mso-no-proof: yes;"></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJgBYdJra0HR9tBlJh8UvpFUbYyDlXmy_N2LBIBjvfiyBazselaYik3HFShcW8Q16MLY8Gnun3pgPdeXZy9dO2I4D2JP_xw08UtLvksnMu0eEKZE-qdnvjx-YaYOInZCB1YV1cb2WJsp-FnDlSIW5Q3nt6RgDxskg6lqmgGanAxk6WGiuc1swomMPx/s4000/mus%C3%A9e%20Saint%20Raymond%20Toulouse%20(7).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3000" data-original-width="4000" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJgBYdJra0HR9tBlJh8UvpFUbYyDlXmy_N2LBIBjvfiyBazselaYik3HFShcW8Q16MLY8Gnun3pgPdeXZy9dO2I4D2JP_xw08UtLvksnMu0eEKZE-qdnvjx-YaYOInZCB1YV1cb2WJsp-FnDlSIW5Q3nt6RgDxskg6lqmgGanAxk6WGiuc1swomMPx/w400-h300/mus%C3%A9e%20Saint%20Raymond%20Toulouse%20(7).jpg" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEin-zseMPC6XFYTMEc8YPa_FqVcmVFbkhtKLSjxFiiNtu4iY2jlOW-OkbGDR61YU8ZhMyw1Hk6Vsq_1paX01BYMUikcylSQ_g9PuqMoPunsKMOIV7eyWyKuyzTuJzMyLb-lPLZRsd6z3qkCCWUdp4-tIYandxsqH72xOvjyAbotUkiZluUwIpo89Tmv/s4000/mus%C3%A9e%20Saint%20Raymond%20Toulouse%20(8).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="3000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEin-zseMPC6XFYTMEc8YPa_FqVcmVFbkhtKLSjxFiiNtu4iY2jlOW-OkbGDR61YU8ZhMyw1Hk6Vsq_1paX01BYMUikcylSQ_g9PuqMoPunsKMOIV7eyWyKuyzTuJzMyLb-lPLZRsd6z3qkCCWUdp4-tIYandxsqH72xOvjyAbotUkiZluUwIpo89Tmv/w300-h400/mus%C3%A9e%20Saint%20Raymond%20Toulouse%20(8).jpg" width="300" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguMxvUKJYsRx9dYZUiRBVliEPdNIbiJ8Vl8mXzomQ441GC5yn4qF_sWYBOqKmc7mhQ_2Zsr6PrajHIFI51rJUg-D4SDKwiDuVGSnNlKvM6HNWKEqhlUGeRnd9k_piBt8VA51gsD6a-8ZwgsgAyN95iS0DQnAH3jWUPxoDabTHRaQllunfMhaGLnrvp/s4000/mus%C3%A9e%20Saint%20Raymond%20Toulouse%20(1).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3000" data-original-width="4000" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguMxvUKJYsRx9dYZUiRBVliEPdNIbiJ8Vl8mXzomQ441GC5yn4qF_sWYBOqKmc7mhQ_2Zsr6PrajHIFI51rJUg-D4SDKwiDuVGSnNlKvM6HNWKEqhlUGeRnd9k_piBt8VA51gsD6a-8ZwgsgAyN95iS0DQnAH3jWUPxoDabTHRaQllunfMhaGLnrvp/w400-h300/mus%C3%A9e%20Saint%20Raymond%20Toulouse%20(1).jpg" width="400" /></a></div><br />Pour rendre l’histoire de cette période antique plus concrète,
vivante et ludique, de activités et des animations sont proposées régulièrement.
Dimanche 3 mars 2024, avec « <b><span style="color: red;">De Rome à Byzance :
retour du début du moyen âge</span></b><span style="color: red;"> </span>», <p></p><p><span style="font-family: "Times New Roman",serif; font-size: 12.0pt; line-height: 107%; mso-no-proof: yes;"></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4I-a0COrMFDzMeJbSomrylUCfmv19kOxLms242b5_uxxu7pCDHK90-8bAQkIQlJ_SmpiarOqWeuZp-PsMd33ufYkM9RhThZZu6J_A9rBjxImbY0MZyka3C74UE2IyK7cft7x3VjGCykYXtEyR76D__tkWGo2_c38JYmn35ua48GwZht-1O2EjUZCQ/s1440/De%20Rome%20%C3%A0%20Byzance,%20mus%C3%A9e%20Saint%20Raymond%20Toulouse%20(2).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1080" data-original-width="1440" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4I-a0COrMFDzMeJbSomrylUCfmv19kOxLms242b5_uxxu7pCDHK90-8bAQkIQlJ_SmpiarOqWeuZp-PsMd33ufYkM9RhThZZu6J_A9rBjxImbY0MZyka3C74UE2IyK7cft7x3VjGCykYXtEyR76D__tkWGo2_c38JYmn35ua48GwZht-1O2EjUZCQ/w400-h300/De%20Rome%20%C3%A0%20Byzance,%20mus%C3%A9e%20Saint%20Raymond%20Toulouse%20(2).jpg" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgC5fWFh07jtAkHOrdPTw_Pg2eSoQUMaXsdlFOnOSpnQYeGtsB0rM6faF57gb8r-SdgiphSEuZaK1wCzLHViWN_KsCLZUdJJBlR5ZAXvmY0duc-sUCGME8-1hgKHrhrYnLp52rZvdGwxEvPMMQiAyR_GT5x_stksowha0sgkIEIuBg0hyphenhyphenJFUuPed7yy/s1440/De%20Rome%20%C3%A0%20Byzance,%20mus%C3%A9e%20Saint%20Raymond%20Toulouse%20(3).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1080" data-original-width="1440" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgC5fWFh07jtAkHOrdPTw_Pg2eSoQUMaXsdlFOnOSpnQYeGtsB0rM6faF57gb8r-SdgiphSEuZaK1wCzLHViWN_KsCLZUdJJBlR5ZAXvmY0duc-sUCGME8-1hgKHrhrYnLp52rZvdGwxEvPMMQiAyR_GT5x_stksowha0sgkIEIuBg0hyphenhyphenJFUuPed7yy/w400-h300/De%20Rome%20%C3%A0%20Byzance,%20mus%C3%A9e%20Saint%20Raymond%20Toulouse%20(3).jpg" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwOUay1mZPYnJlMEEZnQOUc4FmBRgExCjBKTGCOKYWqLAjg24un3V5YfzC176LfLkrVVykPkC9JcZWSGA9VkAtODzDokI9UIhIQVl1rm_c7-q8x3fvRiM5fnngxEqgFQXG1l-6AsmJhxvdOxSoXOZcmZgiy-Fjx4FSDNjSSJqiDan20wFdEszMxoQB/s1600/De%20Rome%20%C3%A0%20Byzance,%20mus%C3%A9e%20Saint%20Raymond%20Toulouse%20(1).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwOUay1mZPYnJlMEEZnQOUc4FmBRgExCjBKTGCOKYWqLAjg24un3V5YfzC176LfLkrVVykPkC9JcZWSGA9VkAtODzDokI9UIhIQVl1rm_c7-q8x3fvRiM5fnngxEqgFQXG1l-6AsmJhxvdOxSoXOZcmZgiy-Fjx4FSDNjSSJqiDan20wFdEszMxoQB/w300-h400/De%20Rome%20%C3%A0%20Byzance,%20mus%C3%A9e%20Saint%20Raymond%20Toulouse%20(1).jpg" width="300" /></a></div><br />l<span style="font-family: "Times New Roman",serif; font-size: 12.0pt; line-height: 107%;">es
associations <i>Numerus Invictorum</i> et <i>Viatores</i> nous présenteront
leur mode vestimentaire, leur équipement militaire, les techniques de combat ou
encore le commerce et les techniques d’écriture. L’accès est gratuit de 10 à 18
heures. Il suffit de réserver ses billets gratuits en ligne. </span><p></p><p><span style="font-family: "Times New Roman",serif; font-size: 12.0pt; line-height: 107%;"></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicUHyFErQpoufQVlxTw3K4WTWnCWgL68XPdau2DHIwdmE1BYSJ4pJOAx3onKwi2SMDWimxlJ9nop8ajo8JTs4xXY3YK4YvMZrDsyF43A0MeRPOOmgl2kd9piEjNn8AUHqf_hKJDmL1COwC_IwFobnMM93eZnugQRpfiyQvl2hFuFuivYSs1_3i6Zof/s4000/mus%C3%A9e%20Saint%20Raymond%20Toulouse%20(5).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3000" data-original-width="4000" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicUHyFErQpoufQVlxTw3K4WTWnCWgL68XPdau2DHIwdmE1BYSJ4pJOAx3onKwi2SMDWimxlJ9nop8ajo8JTs4xXY3YK4YvMZrDsyF43A0MeRPOOmgl2kd9piEjNn8AUHqf_hKJDmL1COwC_IwFobnMM93eZnugQRpfiyQvl2hFuFuivYSs1_3i6Zof/w400-h300/mus%C3%A9e%20Saint%20Raymond%20Toulouse%20(5).jpg" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcP0kC9NZrNsADf2tcclpPA2mWGaijwSbzRL_pxEgM5DTdSi8xogsf1s96yD7IFKqiD-Pyr5DZ8BWQB62O5tYxbW3-lYmq2i93TPIutmfsnb0NQK5XvgGdamnYx1oR6U6137tlTHasc-T4XSFap-1NhM24HGvF86y9bnv2_93ywi-_iIHUNESzirTV/s4000/mus%C3%A9e%20Saint%20Raymond%20Toulouse%20(4).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="3000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcP0kC9NZrNsADf2tcclpPA2mWGaijwSbzRL_pxEgM5DTdSi8xogsf1s96yD7IFKqiD-Pyr5DZ8BWQB62O5tYxbW3-lYmq2i93TPIutmfsnb0NQK5XvgGdamnYx1oR6U6137tlTHasc-T4XSFap-1NhM24HGvF86y9bnv2_93ywi-_iIHUNESzirTV/w300-h400/mus%C3%A9e%20Saint%20Raymond%20Toulouse%20(4).jpg" width="300" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkJ57RJH2Sm8h1e3PguKNW-62yPOEVkGrpNK6mmKt1K79aagsbbs32Dk74NNuCBxvT1WVbheoTdCi3WlmFzf7S8LARNCWDfhqH_wZm72tBcOJ0dLs2_XwesNd82HesTT76sgUrefZ8vqupyp2FGBZv_8oOt9SbM7YpYl0zYJyBh4q5UcviNMNETjhQ/s4000/mus%C3%A9e%20Saint%20Raymond%20Toulouse%20(6).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3000" data-original-width="4000" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkJ57RJH2Sm8h1e3PguKNW-62yPOEVkGrpNK6mmKt1K79aagsbbs32Dk74NNuCBxvT1WVbheoTdCi3WlmFzf7S8LARNCWDfhqH_wZm72tBcOJ0dLs2_XwesNd82HesTT76sgUrefZ8vqupyp2FGBZv_8oOt9SbM7YpYl0zYJyBh4q5UcviNMNETjhQ/w400-h300/mus%C3%A9e%20Saint%20Raymond%20Toulouse%20(6).jpg" width="400" /></a></div><br />Le thème de la
cuisine est aussi présent avec l’activité « Magister chef, la cuisine romaine
antique » à découvrir et à tester au musée lors de la visite. <a href="https://saintraymond.toulouse.fr/">Découvrez-ici</a> le programme complet
des activités.<br /><p></p>
positive eating positive livinghttp://www.blogger.com/profile/14580616724659036334noreply@blogger.com0tag:blogger.com,1999:blog-1212357672619319068.post-2319030734878492812024-02-25T11:16:00.002+01:002024-02-25T11:16:05.638+01:00Croquez, la BD met les pieds dans le plat, Angoulême<p><span style="font-family: "Times New Roman",serif; font-size: 12.0pt; line-height: 107%;"></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgq-vhw_p3UytkmXDVtTaaX2dqbzCFhmtOMgLNLL350KPVqw81AIOWLO_MhTJhcAAQ2-VEfjdmEuNIiJibAlD2bDWUbT1iVfZqcDtOCDmTtRFC_mdFzsz0ArNVsAj-Pc5peWZ_RI-u9F6bIe3A2hmKXbgDbgCF2R8CBW75D07LQ0wVHFVnaSFaHaiOq/s1004/Croquez,%20la%20BD%20met%20les%20pieds%20dans%20le%20plat,%20Angoul%C3%AAme.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1004" data-original-width="680" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgq-vhw_p3UytkmXDVtTaaX2dqbzCFhmtOMgLNLL350KPVqw81AIOWLO_MhTJhcAAQ2-VEfjdmEuNIiJibAlD2bDWUbT1iVfZqcDtOCDmTtRFC_mdFzsz0ArNVsAj-Pc5peWZ_RI-u9F6bIe3A2hmKXbgDbgCF2R8CBW75D07LQ0wVHFVnaSFaHaiOq/w271-h400/Croquez,%20la%20BD%20met%20les%20pieds%20dans%20le%20plat,%20Angoul%C3%AAme.jpg" width="271" /></a></div><br />Cette exposition « <b><span style="color: red;">Croquez !
la BD met les pieds dans le plat</span></b><span style="color: red;"> </span>»
se tient au <a href="https://www.citebd.org/agenda/croquez-la-bd-met-les-pieds-dans-le-plat">musée
de la bande dessinée</a> à Angoulême jusqu’au 10 novembre 2024. Imaginée par
les commissaires Marine Bidaud et Mathieu Charrier, elle propose un voyage à
travers les planches d’une centaine d’auteurs français et internationaux avec
certains dessins originaux exceptionnels et jamais présentés au public !
Cette représentation de la nourriture, de la table, à travers les œuvres sont à
la fois témoins et révélateurs des évolutions de la société, entre les
sangliers bien connus des générations d’Obélix, des épinards de Popeye pour être
fort, de la morue aux fraises à la crème chantilly de Gaston Lagaffe, les ramen
de Naruto, ou de la BD « En cuisine avec Alain Passard » de
Christophe Blain.<p></p>
positive eating positive livinghttp://www.blogger.com/profile/14580616724659036334noreply@blogger.com0tag:blogger.com,1999:blog-1212357672619319068.post-29081360035251084712024-02-25T10:37:00.000+01:002024-02-25T10:37:01.856+01:00Le bœuf à la ficelle du restaurant One Two Two Paris <p><span style="font-family: "Times New Roman",serif; font-size: 12.0pt; line-height: 107%;"></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEif5NHGKZ0CIirGRG_NXtTwVs_sq2DwjGZ1lu_0rTnBgB2NST3tMHGcpT-UHkiMCYiyrkQpfxD4UMck6yHyxxUgoZ2kCV6JwCjenkXhz3bHkpcCotm0dk3lHNpOQ9rFRzbLTMphjhbWj-DQrcDoljLGT9dkqrLsiXIkhYNDU2lY0QxNhyphenhyphen3DZ2_fJCFL/s1157/Le%20b%C5%93uf%20%C3%A0%20la%20ficelle%20du%20restaurant%20One%20Two%20Two%20Paris.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="762" data-original-width="1157" height="264" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEif5NHGKZ0CIirGRG_NXtTwVs_sq2DwjGZ1lu_0rTnBgB2NST3tMHGcpT-UHkiMCYiyrkQpfxD4UMck6yHyxxUgoZ2kCV6JwCjenkXhz3bHkpcCotm0dk3lHNpOQ9rFRzbLTMphjhbWj-DQrcDoljLGT9dkqrLsiXIkhYNDU2lY0QxNhyphenhyphen3DZ2_fJCFL/w400-h264/Le%20b%C5%93uf%20%C3%A0%20la%20ficelle%20du%20restaurant%20One%20Two%20Two%20Paris.JPG" width="400" /></a></div><br />A écouter <a href="https://www.francebleu.fr/emissions/bistrot-de-paris/107-1">en replay sur
le site de France bleue Paris </a>!<p></p>
<p class="MsoNormal"><span style="font-family: "Times New Roman",serif; font-size: 12.0pt; line-height: 107%;"><a href="https://www.francebleu.fr/emissions/bistrot-de-paris/107-1">Dans son émission</a>
« <b><span style="color: red;">Bistrot de Paris</span></b><span style="color: red;"> </span>», Thierry Bœuf nous invite à découvrir ou
redécouvrir l’histoire des bistrots parisiens, passés ou encore existants qui
font la richesse culinaire et la réputation de Paris ! Ce sont les petites
anecdotes contées qui sont savoureuses, en plus de la singularité des lieux. </span></p>
<p class="MsoNormal"><span style="font-family: "Times New Roman",serif; font-size: 12.0pt; line-height: 107%;">Je redécouvre ainsi une recette qu’on trouve rarement
dans les restaurants parisiens d’aujourd’hui : le bœuf à la ficelle. C’était
tout simplement la recette phare du bordel de luxe, le One Two Two connu comme
la « cathédrale de Notre Dame des lupanars ». Sa mère maquerelle, Fabienne
Jamet la servait à une clientèle plus que réputée. La recette est simple, il
faut un bon morceau de rumsteak ficelé comme un rôti par votre boucher, puis
cuit dans un bouillon de légumes 15 minutes par 500g de viande. Découpé minute,
ce bœuf à la ficelle est servi avec du gros sel et de la moutarde. Accompagné
de légumes de saison, ce bœuf à la ficelle est la version luxe d’un bon pot au
feu, avec en prime une viande noble. La recette a dépassé les frontières
françaises comme le montre cette recette partagée sur <a href="https://www.splendidtable.org/story/2013/02/20/boeuf-la-ficelle-beef-on-a-string">le
site érudit « The Splendid table </a>» de Francis Lam dont la photo illustre
ce post. Dans cette émission du 24 février 2024, « Le plaisir de la chère
et de la chair dans les maisons closes parisiennes », Thierry Bœuf nous
raconte aussi les crêpes Suzette servies par madame Kelly, la patronne de l’autre
bordel célèbre le Chabanais, au prince des Galles, futur Edouard VII. Ces crêpes
inventées par Auguste Escoffier était dédiées au prince. Mais il préféra les
baptiser au nom de la jeune fille qui l’accompagnait, Suzette Reichenbeg, une
comédienne volage !</span></p>
<p class="MsoNormal"><span style="font-family: "Times New Roman",serif; font-size: 12.0pt; line-height: 107%;">Dans cette série d’émission, découvrez les histoires
de la brasserie Floderer ouvert en 1909 aux spécialités alsaciennes / du café
de Paris près de l’opéra Garnier ouvert en 1862 / de la Rhumerie à Saint Germain
des près ouvert en 1932 / du Procope à Odéon ouvert en 1686 / du Vaudésir ouvert
en 1886 rue Dareau dans le 14<sup>ème</sup> / et le retour des bouillons
parisiens , et tant d’autres adresses encore !</span></p>
positive eating positive livinghttp://www.blogger.com/profile/14580616724659036334noreply@blogger.com0tag:blogger.com,1999:blog-1212357672619319068.post-75678607630169975052024-02-25T09:37:00.002+01:002024-02-25T09:37:26.760+01:00Black tea d’Abderrahmane Sissako<p><span style="font-size: small;"><span style="font-family: times; line-height: 107%;"></span></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0-lGjPYl6lTD2BcYyEZiuyDqY9EkSxJ7C8F7KhTA_RYR2f8fxhyphenhyphenjBaHspH-d-MVWELH1yyeFHCAHRjay0_1hXUmqsbZx89Putp_KcxvIVr5JGNyN62Y0ZjdaqnGJVv_2c56aTevWJS_TJNiZq_qCZURZBQ3MgyjB0FxhofifD35MjE1yZbtn3rzIo/s713/Black%20tea%20d%E2%80%99Abderrahmane%20Sissako.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="713" data-original-width="518" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0-lGjPYl6lTD2BcYyEZiuyDqY9EkSxJ7C8F7KhTA_RYR2f8fxhyphenhyphenjBaHspH-d-MVWELH1yyeFHCAHRjay0_1hXUmqsbZx89Putp_KcxvIVr5JGNyN62Y0ZjdaqnGJVv_2c56aTevWJS_TJNiZq_qCZURZBQ3MgyjB0FxhofifD35MjE1yZbtn3rzIo/w290-h400/Black%20tea%20d%E2%80%99Abderrahmane%20Sissako.JPG" width="290" /></a></span></div><span style="font-size: small;"><br />Ce film « Black tea » du cinéaste <span style="font-family: times; line-height: 107%;">franco-mauritanien Abderrahmane Sissako (7 fois césarisé et nommé à
l’Oscar du meilleur film étranger pour Timbuktu) nous plonge dans l’univers du
thé chinois à travers le destin d’Aya, une jeune femme ivoirienne qui a renoncé
à son mariage en Afrique. </span></span><p></p><p><span style="font-size: small;"><span style="font-family: times; line-height: 107%;"></span></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiy3XAevV6xbJNqRJXquO1CAlAMPH74pMX574SQ_x_41CqC8HR_HI4E6m4B5r4Oh5xfueAKXgzH3H_nDGbUhw19N5FqUggPLjaGnZv8W-OOEM7rzk5dMFpBBQEtaZvLs3SYU7qdm_5uZemLJuWfHnIWtcFRnqkoSPbMeO6K3gWgTbkP_78OtphrYtMq/s1600/Black%20tea%20d%E2%80%99Abderrahmane%20Sissako%20(5).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1029" data-original-width="1600" height="258" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiy3XAevV6xbJNqRJXquO1CAlAMPH74pMX574SQ_x_41CqC8HR_HI4E6m4B5r4Oh5xfueAKXgzH3H_nDGbUhw19N5FqUggPLjaGnZv8W-OOEM7rzk5dMFpBBQEtaZvLs3SYU7qdm_5uZemLJuWfHnIWtcFRnqkoSPbMeO6K3gWgTbkP_78OtphrYtMq/w400-h258/Black%20tea%20d%E2%80%99Abderrahmane%20Sissako%20(5).jpg" width="400" /></a></span></div><span style="font-size: small;"><br />Elle change de décor et de vie en immigrant en Chine,
pour travailler comme apprentie d’un maître de thé Cai. </span><p></p><p><span style="font-size: small;"><span style="font-family: times; line-height: 107%;"></span></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfraLn9W9ZyLBc-_HZDCyha7z_eQjfh-r_T-aWfBqLIF2oJeCu7olwCOR551ahZY9Z0e9K7wSSsYoUDWScvsKojEDephPKHNO2m6ybzl1uBw9awRuR8qG7xduaupn9J8nyvd4nOcebDfKW_rOaE94bzPw7N3jd7hA-gkA25aLtrwIpVlJYlnhxHSan/s1512/Black%20tea%20d%E2%80%99Abderrahmane%20Sissako%20(1).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1080" data-original-width="1512" height="286" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfraLn9W9ZyLBc-_HZDCyha7z_eQjfh-r_T-aWfBqLIF2oJeCu7olwCOR551ahZY9Z0e9K7wSSsYoUDWScvsKojEDephPKHNO2m6ybzl1uBw9awRuR8qG7xduaupn9J8nyvd4nOcebDfKW_rOaE94bzPw7N3jd7hA-gkA25aLtrwIpVlJYlnhxHSan/w400-h286/Black%20tea%20d%E2%80%99Abderrahmane%20Sissako%20(1).jpg" width="400" /></a></span></div><span style="font-size: small;"><br />Les sentiments naissent
entre Aya et Cai, mais leur histoire survivra-t-elle aux tumultes de leurs
passés et aux préjugés dans un quartier où vit la diaspora d’Afrique
subsaharienne ? </span><p></p><p><span style="font-size: small;"><span style="font-family: times; line-height: 107%;"></span></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3rSykHxVvcZ3cJcLEiHwHBzXyimt0j7UAawQ18IwBOJJaMczJy2Dlm2urSboIQ8-tpU0ZrT4JMAP-whAsHejHE-YcBDPL3AwFLtDe2Lrga-cdyw_4EPLSQoobrWlID-1zPVQ_ZN5OVq0POFnbjPOVP_Wi6xeXE2nL38sdsfzk99lBaVyl3y_Naurb/s1440/Black%20tea%20d%E2%80%99Abderrahmane%20Sissako%20(4).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1080" data-original-width="1440" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3rSykHxVvcZ3cJcLEiHwHBzXyimt0j7UAawQ18IwBOJJaMczJy2Dlm2urSboIQ8-tpU0ZrT4JMAP-whAsHejHE-YcBDPL3AwFLtDe2Lrga-cdyw_4EPLSQoobrWlID-1zPVQ_ZN5OVq0POFnbjPOVP_Wi6xeXE2nL38sdsfzk99lBaVyl3y_Naurb/w400-h300/Black%20tea%20d%E2%80%99Abderrahmane%20Sissako%20(4).jpg" width="400" /></a></span></div><span style="font-size: small;"><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhr7jZSal7wM0Fj8mdaoIqkoQMHuB74gHjXN3s2CfBrXon5MEpUhFwrCtAe2eLQDe0OzafYbn84BJHkLKHJaA-11fcUECfLSn-zYwQC2p6wvsxzF_B5k8MUKkFytO2Kg_dDV45DBJNFSTvH2IJXxpJFDh-Doo1I1-dXTKuPOuk-M_n4F53SQE7-i4CW/s1600/Black%20tea%20d%E2%80%99Abderrahmane%20Sissako%20(6).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1000" data-original-width="1600" height="250" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhr7jZSal7wM0Fj8mdaoIqkoQMHuB74gHjXN3s2CfBrXon5MEpUhFwrCtAe2eLQDe0OzafYbn84BJHkLKHJaA-11fcUECfLSn-zYwQC2p6wvsxzF_B5k8MUKkFytO2Kg_dDV45DBJNFSTvH2IJXxpJFDh-Doo1I1-dXTKuPOuk-M_n4F53SQE7-i4CW/w400-h250/Black%20tea%20d%E2%80%99Abderrahmane%20Sissako%20(6).jpg" width="400" /></a></div><br />Cette histoire d’amour universelle contrariée qui nait dans les
arômes et effluves du thé est tournée principalement à Taiwan, avec ses magnifiques
jardins de thés, ses traditionnelles maisons de thé. </span><p></p><p><span style="font-size: small;"><span style="font-family: times; line-height: 107%;"></span></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEia8Wnv_nHWWFKhuT3EfOuJYMyNbOw_f7T6TwNNpS1HYeewu0cs4dLhB738VkXftefnSr_LTEdYqBqNTSnvgy95lyKNmttN0pOYQbpDBQ4zU6SUPd_5k7X2eu10Rr7CooCiDZe54B-MuId1qbY7RN9emNFqXKQffe8fHNxARDXcBqtKvIZbz7wBeap4/s1440/Black%20tea%20d%E2%80%99Abderrahmane%20Sissako%20(2).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1080" data-original-width="1440" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEia8Wnv_nHWWFKhuT3EfOuJYMyNbOw_f7T6TwNNpS1HYeewu0cs4dLhB738VkXftefnSr_LTEdYqBqNTSnvgy95lyKNmttN0pOYQbpDBQ4zU6SUPd_5k7X2eu10Rr7CooCiDZe54B-MuId1qbY7RN9emNFqXKQffe8fHNxARDXcBqtKvIZbz7wBeap4/w400-h300/Black%20tea%20d%E2%80%99Abderrahmane%20Sissako%20(2).jpg" width="400" /></a></span></div><span style="font-size: small;"><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXbpjnucSIZAJ3M7nfIw80N4iKyrGeDXC6mXoUH2o9giDg9hsz0rDODnNsAK_qDWeBXZ1o8pDqBoVw0q8FhbeyRwQ7NJWvEOR4iRCZgfKFL84fxrVpJXOIE2MOd5k1ysHcJYklPyq-lPgv1BtPcF4ldECP0IoWDYoXgp-ctxXuStHUWRMWmcdwuvaS/s1440/Black%20tea%20d%E2%80%99Abderrahmane%20Sissako%20(3).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1080" data-original-width="1440" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXbpjnucSIZAJ3M7nfIw80N4iKyrGeDXC6mXoUH2o9giDg9hsz0rDODnNsAK_qDWeBXZ1o8pDqBoVw0q8FhbeyRwQ7NJWvEOR4iRCZgfKFL84fxrVpJXOIE2MOd5k1ysHcJYklPyq-lPgv1BtPcF4ldECP0IoWDYoXgp-ctxXuStHUWRMWmcdwuvaS/w400-h300/Black%20tea%20d%E2%80%99Abderrahmane%20Sissako%20(3).jpg" width="400" /></a></div><br />La cérémonie du thé à la mode
chinoise est bien mise en valeur avec ses étapes d’infusion et ses rituels de
dégustation. </span><p></p><p><span style="font-size: small;"><span style="font-family: times; line-height: 107%;"></span></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLFxGb47l016l_c602BN-hcePZ9S1s_ndlMU5bYVqNAl1R5wHn_03gDeamgCO4Xu-553T4gcnWfn20zllF0u5N-zm1l78MDNKufIUqBJn7yqdZpQm8wCnIf3lYBFQiwSzZbPOR7jb7f7TJaVqar_wtKjVMJWMadK9F97r8dtfWDezM-O9vRSnrfqEf/s1440/Black%20tea%20d%E2%80%99Abderrahmane%20Sissako%20(8).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1080" data-original-width="1440" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLFxGb47l016l_c602BN-hcePZ9S1s_ndlMU5bYVqNAl1R5wHn_03gDeamgCO4Xu-553T4gcnWfn20zllF0u5N-zm1l78MDNKufIUqBJn7yqdZpQm8wCnIf3lYBFQiwSzZbPOR7jb7f7TJaVqar_wtKjVMJWMadK9F97r8dtfWDezM-O9vRSnrfqEf/w400-h300/Black%20tea%20d%E2%80%99Abderrahmane%20Sissako%20(8).jpg" width="400" /></a></span></div><span style="font-size: small;"><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJNBzBLRlKEQdrEIE58gB2YWVUmUTmQxcq6XYydKQD15wyFrhMYCNYbEXF-6wMod9Dln3CXxdZZQUKXqs08TGWRNvUG0iKmUdxL_3qV3ZJj9Fst1LhxiDM7LuajZPhWWcoOINVmSVHeGgnuAHPtxU2S6xgrvtLclL5-JrHfJPzc16m97HJ3Pgrwx9U/s1440/Black%20tea%20d%E2%80%99Abderrahmane%20Sissako%20(7).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1080" data-original-width="1440" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJNBzBLRlKEQdrEIE58gB2YWVUmUTmQxcq6XYydKQD15wyFrhMYCNYbEXF-6wMod9Dln3CXxdZZQUKXqs08TGWRNvUG0iKmUdxL_3qV3ZJj9Fst1LhxiDM7LuajZPhWWcoOINVmSVHeGgnuAHPtxU2S6xgrvtLclL5-JrHfJPzc16m97HJ3Pgrwx9U/w400-h300/Black%20tea%20d%E2%80%99Abderrahmane%20Sissako%20(7).jpg" width="400" /></a></div><br />Comme le dit Cai auprès de son apprentie, « En Asie, on parle
de goûter le thé. Une tasse se déguste en trois gorgées. La première gorgée pour
se mettre en harmonie avec son environnement, la deuxième, pour apprécier les
saveurs du breuvage, la troisième, pour révéler et se concentrer sur ses
sentiments ! ». L’actrice française, Nina Mélo qui joue le rôle d’Aya
est juste extraordinaire. Parce que le film est tourné en chinois mandarin, ne
parlant pas cette langue, Abderrahmane Sissako précise qu’elle a dû apprendre phonétiquement
tous ses dialogues pendant six mois ! Elle est accompagnée de stars
taiwanaises formidables, l’acteur réalisateur Chang Han <span style="font-family: times;"><span lang="ZH-CN">張</span><span lang="ZH-CN">翰</span><span lang="ZH-CN" style="line-height: 107%;"> </span><span style="line-height: 107%;">et l’actrice Wu Kexi </span><span class="x193iq5w"><span lang="ZH-CN">吳可</span></span><span class="x193iq5w"><span lang="ZH-CN">熙</span></span><span style="line-height: 107%;">.</span></span></span><p></p>
positive eating positive livinghttp://www.blogger.com/profile/14580616724659036334noreply@blogger.com0tag:blogger.com,1999:blog-1212357672619319068.post-56411061384359073232024-02-18T10:16:00.001+01:002024-02-18T10:16:09.499+01:00Dictionnaire des écrivains gastronomes de Jean Baptiste Baronian<p><em><span style="font-family: times; font-style: normal;"><span style="font-size: small;"></span></span></em></p><div class="separator" style="clear: both; text-align: center;"><em><span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheBnp__V88lW66J_keuLqwTGM27PFi36A0PShYe-M-5cqR-kJC5p4_b2S_yjv0351Lq6PrhyphenhyphenplJOE34mWr9TAFQ9ttTOuHwL8re2BnIIVsqjg7UURTi2xvbwZVoLMIvIMSGe7mm4m9vvEsYdphKPhFQWO9pp3rD_JsBIramBqtQ8RpsKSxOK2P1yjI/s500/Dictionnaire%20des%20%C3%A9crivains%20gastronomes%20de%20Jean%20Baptiste%20Baronian.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="500" data-original-width="361" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheBnp__V88lW66J_keuLqwTGM27PFi36A0PShYe-M-5cqR-kJC5p4_b2S_yjv0351Lq6PrhyphenhyphenplJOE34mWr9TAFQ9ttTOuHwL8re2BnIIVsqjg7UURTi2xvbwZVoLMIvIMSGe7mm4m9vvEsYdphKPhFQWO9pp3rD_JsBIramBqtQ8RpsKSxOK2P1yjI/w289-h400/Dictionnaire%20des%20%C3%A9crivains%20gastronomes%20de%20Jean%20Baptiste%20Baronian.jpg" width="289" /></a></span></em></div><em><span style="font-size: small;"><br />Avec son « Dictionnaire des écrivains gastronomes »
<a href="https://editions.flammarion.com/dictionnaire-des-ecrivains-gastronomes/9782080279712">aux
éditions Flammarion</a>, Jean Baptiste Baronian nous invite à découvrir les
écrivains culinographes ou gastrologies, ceux et celles dont les écrits ont des
affinités avec la bonne chère ou la dive bouteille. On redécouvre des écrivains
connus comme Honoré de Balzac, Jean Anthelme Brillat Savarin, Charles Bauledaire,
Flaubert, Rabelais, Stendhal, et d’autres moins connus. Dès la lettre A, à part
Guillaume Apollinaire, les autres auteurs cités me sont inconnus ! Raison
de plus de découvrir ce livre érudit ! Ci-après la présentation du livre
par la maison d’édition, qui <a href="https://editions.flammarion.com/dictionnaire-des-ecrivains-gastronomes/9782080279712">vous
propose de feuilleter les premières pages du livre</a>.</span></em><p></p>
<p class="MsoNormal" style="line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; mso-outline-level: 1;"><span style="font-family: "Times New Roman",serif; font-size: 12.0pt;">« <i>On mange et on boit, parfois
beaucoup, dans les romans, mais surtout, la façon dont les personnages s’y
restaurent n’est en rien le fruit du hasard. Dans un livre à l’érudition
réjouissante, Jean-Baptiste Baronian nous invite à nous mettre à table avec les
héros de nos auteurs préférés et à en <span class="details">découvrir bien
d’autres. L’occasion d’apprécier différemment les classiques des géants des
lettres comme les œuvres savoureuses d’écrivains parfois oubliés, le tout sous
la forme commode d’un dictionnaire qui fait résonner l’histoire de la
littérature avec celle de la gastronomie</span></i><span class="details"> ».</span></span></p>
positive eating positive livinghttp://www.blogger.com/profile/14580616724659036334noreply@blogger.com0tag:blogger.com,1999:blog-1212357672619319068.post-48606541265581011132024-02-10T15:39:00.006+01:002024-02-11T10:21:32.362+01:00Menu du réveillon du nouvel an chinois à New York avec le poom choi en star !<p><span style="font-family: "Times New Roman",serif; font-size: 12pt; mso-fareast-font-family: "Times New Roman";"></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4ogbgPWlMWP-wAFuK3JROydZg50dBn_1DmCpMh790UdjWBxw8eFQVQSrJodtI5GGeL0un3qA9ywVAyf-Co9TmdKWpBqeGBtnq4MjCvtFuk2JL03fovpCIJp_Y6qyOh1NtSYyUQXPqUF0uhbBVhq60Qt-GJ-2cPj_PsBhHfXN4F8_aKP93pDUFpNuP/s618/Menu%20du%20r%C3%A9veillon%20du%20nouvel%20an%20chinois%20%C3%A0%20New%20York%20avec%20le%20poom%20choi%20en%20star%20!%20(1).jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="569" data-original-width="618" height="369" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4ogbgPWlMWP-wAFuK3JROydZg50dBn_1DmCpMh790UdjWBxw8eFQVQSrJodtI5GGeL0un3qA9ywVAyf-Co9TmdKWpBqeGBtnq4MjCvtFuk2JL03fovpCIJp_Y6qyOh1NtSYyUQXPqUF0uhbBVhq60Qt-GJ-2cPj_PsBhHfXN4F8_aKP93pDUFpNuP/w400-h369/Menu%20du%20r%C3%A9veillon%20du%20nouvel%20an%20chinois%20%C3%A0%20New%20York%20avec%20le%20poom%20choi%20en%20star%20!%20(1).jpg" width="400" /></a></div><br />Pour faire simple et bon, ma cousine à New York a opté cette
année pour le poom choi <span lang="ZH-CN" style="font-family: SimSun; font-size: 12pt; mso-ascii-font-family: "Times New Roman"; mso-bidi-font-family: "Times New Roman"; mso-hansi-font-family: "Times New Roman";">盆菜</span><span style="font-family: "Times New Roman",serif; font-size: 12pt; mso-fareast-font-family: SimSun;"> (</span><span style="font-family: "Times New Roman",serif; font-size: 12pt;">pén
cài </span><span style="font-family: "Times New Roman",serif; font-size: 12pt; mso-fareast-font-family: SimSun;">en mandarin) </span><span style="font-family: "Times New Roman",serif; font-size: 12pt; mso-fareast-font-family: "Times New Roman";">pour
son menu de réveillon du nouvel an chinois. D’origine cantonaise, traduit par « festin
au grand bol », « repas en bassine », ou plus élégant « la
cocotte chinoise gourmande », ce poom choi a la particularité d’être un
plat unique où sont empilés par couche des aliments cuisinés séparément. Il
suffit ensuite de le réchauffer avant de passer à table.</span><p></p><p><span style="font-family: "Times New Roman",serif; font-size: 12pt; mso-fareast-font-family: "Times New Roman";"></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHXo-W1t4Ek-lDeniMIJAOP4Y7D6m9TH08-xmhFLyVxNqxDGFTK9eMvUmHbY_6qdYHXNmzacK_tsvSvdAYwt_3lEZ_Y-XbZgwk4pP6WxrNWZY38yj_VvodSrbzosIvo-FpMeEROH3P5cpOGXwpnJETdl8EtMXrGki3NNgqTXid0u-qJa1OQHtYyGyO/s614/Capture%201.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="614" data-original-width="450" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHXo-W1t4Ek-lDeniMIJAOP4Y7D6m9TH08-xmhFLyVxNqxDGFTK9eMvUmHbY_6qdYHXNmzacK_tsvSvdAYwt_3lEZ_Y-XbZgwk4pP6WxrNWZY38yj_VvodSrbzosIvo-FpMeEROH3P5cpOGXwpnJETdl8EtMXrGki3NNgqTXid0u-qJa1OQHtYyGyO/w294-h400/Capture%201.JPG" width="294" /></a></div><br />L’histoire raconte que ce plat date de la dynastie des Song (960-1279)
lorsqu’un général de l’armée se retrouve dans les plages de l’actuel Shenzhen,
pourchassé par les soldats yuan. Pour leur repas, ils disposaient de riz cuit
mais pas de mets. Les pêcheurs leur offraient ce qu’ils avaient de meilleur en
plats cuisinés, mais faute de vaisselle, ils les ont regroupés dans des
bassines d’eau en bois. Les six ingrédients originaux sont encore la base de
poom choi actuellement avec de l’anguille séchée, de la peau de porc, du
calamar, du porc, du radis blanc, du tofu. Depuis, les poom choi sont devenus
plus sophistiquées et gourmets avec les ingrédients prisés de la haute cuisine
chinoise : méduses, holothuries de mer, abalone, nids d’hirondelles,
grosses huîtres séchées, langoustes, gambas, champignons rares ! <span style="font-family: "Times New Roman",serif; font-size: 12pt;">La majorité de ces
produits demande un travail complexe de préparations, entre réhydrater les
produits, blanchiment, précuisson, mijotage longue durée dans les sauces,
finition. </span><span style="font-family: "Times New Roman",serif; font-size: 12pt; mso-fareast-font-family: SimSun;"> </span><p></p><p><span style="font-family: "Times New Roman",serif; font-size: 12pt; mso-fareast-font-family: SimSun;"></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3bgESeCXs0ZRG2c6XnXbiPHZIq2B7vs4bLN8FwGPQ2o5ebB4OT2IScSFNVnfglqtacx982KgUh4rNp-uKDecN9uauybbqU9KIOEnG8x0JmlguMws-ZNfQUKOqu8-FXEjpnzToIqcBraY3j5hx6oFBy64IOcpmyHJg4YoDxtSbVN3_4Ae9EcfHY6gL/s1512/Menu%20du%20r%C3%A9veillon%20du%20nouvel%20an%20chinois%20%C3%A0%20New%20York%20avec%20le%20poom%20choi%20en%20star%20!%20(3).jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1512" data-original-width="1279" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3bgESeCXs0ZRG2c6XnXbiPHZIq2B7vs4bLN8FwGPQ2o5ebB4OT2IScSFNVnfglqtacx982KgUh4rNp-uKDecN9uauybbqU9KIOEnG8x0JmlguMws-ZNfQUKOqu8-FXEjpnzToIqcBraY3j5hx6oFBy64IOcpmyHJg4YoDxtSbVN3_4Ae9EcfHY6gL/w339-h400/Menu%20du%20r%C3%A9veillon%20du%20nouvel%20an%20chinois%20%C3%A0%20New%20York%20avec%20le%20poom%20choi%20en%20star%20!%20(3).jpg" width="339" /></a></div><br />La version achetée par ma cousine, à 808 US
dollars pour 12 personnes, contient trois produits stars avec l’ormeau <span lang="ZH-CN" style="font-family: DengXian; font-size: 12pt; mso-ascii-font-family: "Times New Roman"; mso-bidi-font-family: "Times New Roman"; mso-fareast-theme-font: minor-fareast; mso-hansi-font-family: "Times New Roman";">鲍鱼</span><span style="font-family: "Times New Roman",serif; font-size: 12pt; mso-fareast-font-family: SimSun;">, le concombre de mer</span><span lang="ZH-CN" style="font-family: DengXian; font-size: 12pt; mso-ascii-font-family: "Times New Roman"; mso-bidi-font-family: "Times New Roman"; mso-fareast-theme-font: minor-fareast; mso-hansi-font-family: "Times New Roman";"> 海参</span><span style="font-family: "Times New Roman",serif; font-size: 12pt; mso-fareast-font-family: SimSun;">, de grosses pétoncles </span><span lang="ZH-CN" style="font-family: DengXian; font-size: 12pt; mso-ascii-font-family: "Times New Roman"; mso-bidi-font-family: "Times New Roman"; mso-fareast-theme-font: minor-fareast; mso-hansi-font-family: "Times New Roman";">大元贝</span><span style="font-family: "Times New Roman",serif; font-size: 12pt;">. Il y a aussi des gambas, des huîtres, de
la rôtisserie, des boulettes de poissons, de porc et de bœuf, de la peau de
cochon, des champignons, des racines de lotus, du choux chinois … Les légumes
et la peau de porc sont toujours dressés au fond de la bassine pour absorber
les jus ! </span><p></p><p><span style="font-family: "Times New Roman",serif; font-size: 12pt;"></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjupX0jYnDHIft5BPTPmB1KYFXJ-gZ3Ov_XPGyNHvxSHoI_QE8oXbix-Bg35PhrZj9m-rhElUdGwdzqoNFHHkwO7nFq4CLvcfnLZ3I4LsWExfTXkDNQdrIpHJrQ8c7J3KwT6Rnoe_p6mIPbMhvHbutYPGdExjZ9qR6gtlQhXK8By3LFmSsHl8ByHBCA/s1116/Menu%20du%20r%C3%A9veillon%20du%20nouvel%20an%20chinois%20%C3%A0%20New%20York%20avec%20le%20poom%20choi%20en%20star%20!%20(2).JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="571" data-original-width="1116" height="205" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjupX0jYnDHIft5BPTPmB1KYFXJ-gZ3Ov_XPGyNHvxSHoI_QE8oXbix-Bg35PhrZj9m-rhElUdGwdzqoNFHHkwO7nFq4CLvcfnLZ3I4LsWExfTXkDNQdrIpHJrQ8c7J3KwT6Rnoe_p6mIPbMhvHbutYPGdExjZ9qR6gtlQhXK8By3LFmSsHl8ByHBCA/w400-h205/Menu%20du%20r%C3%A9veillon%20du%20nouvel%20an%20chinois%20%C3%A0%20New%20York%20avec%20le%20poom%20choi%20en%20star%20!%20(2).JPG" width="400" /></a></div><p><br />A Canton, Hong Kong, Macao, Singapour, ces poom choi sont servis
dans les fêtes communautaires et religieuses. Préparés à l’avance, ils sont
réchauffés en moins de trente minutes à la vapeur pour être servi chaud à
chaque table. Ce plat unique très pratique facilite le service du banquet. Dans
certains villages, des petits braseros ou plaque chauffante par table
permettent de maintenir le plat au chaud.</p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsDt4DdQ3_-llEfoN45OhDbipx5DhIrPsOzEdYSMGH4eT2tWo5i6clVMtlb81tZ7wHEg5qPsv2o990b4WsNpE9kjJVhi9jRTevvODF0PhWzdu2LSCnS0rkhNHu8OntdXHh1jGjPYNfxLxrepwX-pcGKY6hPIa3bl8QwfcNFlsG7mW2caYxbmASJ7U9/s858/poom%20choi,%20la%20cocotte%20gourmande%20cantonaise%20(1).jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="858" data-original-width="568" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsDt4DdQ3_-llEfoN45OhDbipx5DhIrPsOzEdYSMGH4eT2tWo5i6clVMtlb81tZ7wHEg5qPsv2o990b4WsNpE9kjJVhi9jRTevvODF0PhWzdu2LSCnS0rkhNHu8OntdXHh1jGjPYNfxLxrepwX-pcGKY6hPIa3bl8QwfcNFlsG7mW2caYxbmASJ7U9/w265-h400/poom%20choi,%20la%20cocotte%20gourmande%20cantonaise%20(1).jpg" width="265" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQXcKFBycB-rbyh5DTuO02tWWzZcwZYER36LIYOKUvlc5V6YLFMdmGRPZwNmiHenJIFkfo2S0MhVktfcf7-aIZeGAZBrDkRncb0_g04MGi5p2tzfwU-QIhlpG4yWuO-kBVyIXDI8l8VieFeiVatrA4s_lKsj7MgtYAY4wh9sHov5Aj-6VGJumUry1T/s1080/poom%20choi,%20la%20cocotte%20gourmande%20cantonaise%20(3).jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="682" data-original-width="1080" height="253" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQXcKFBycB-rbyh5DTuO02tWWzZcwZYER36LIYOKUvlc5V6YLFMdmGRPZwNmiHenJIFkfo2S0MhVktfcf7-aIZeGAZBrDkRncb0_g04MGi5p2tzfwU-QIhlpG4yWuO-kBVyIXDI8l8VieFeiVatrA4s_lKsj7MgtYAY4wh9sHov5Aj-6VGJumUry1T/w400-h253/poom%20choi,%20la%20cocotte%20gourmande%20cantonaise%20(3).jpg" width="400" /></a></div><br />Ce poom choi commence à sortir des banquets familiaux pour prendre place dans les menus des grands restaurants. Preuve de cet engouement, un gala était organisé à Macau en janvier 2024 où 9 chefs réputés étaient invités pour interpréter leur propre vision du poom choi.<p></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWlnmlA4z43bR_hrG4g8s0nLZ-xi_8tAq3X3r602Pe2YcxfuHAnGxzlTt7vUHfw_qFUoN5SgXg2m9GA8gergGnjEYzP-hOQEUYppGWIVuqEQVEDEd-s8cw_9IzgZU2P8CH4vhJlzPqzeR5JXGPRImPuji0Fa8JJeAUzkuqQYmOwPWDVhPoULeutwIk/s1440/poom%20choi,%20la%20cocotte%20gourmande%20cantonaise%20(2).jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1440" data-original-width="1080" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWlnmlA4z43bR_hrG4g8s0nLZ-xi_8tAq3X3r602Pe2YcxfuHAnGxzlTt7vUHfw_qFUoN5SgXg2m9GA8gergGnjEYzP-hOQEUYppGWIVuqEQVEDEd-s8cw_9IzgZU2P8CH4vhJlzPqzeR5JXGPRImPuji0Fa8JJeAUzkuqQYmOwPWDVhPoULeutwIk/w300-h400/poom%20choi,%20la%20cocotte%20gourmande%20cantonaise%20(2).jpg" width="300" /></a></div><br />Ce poom choi est devenu tendance à New York ! Ma cousine et toute la famille se sont bien régalés !<p></p><p></p>
positive eating positive livinghttp://www.blogger.com/profile/14580616724659036334noreply@blogger.com0tag:blogger.com,1999:blog-1212357672619319068.post-80108164255508385162024-02-10T14:41:00.008+01:002024-02-11T10:24:45.418+01:00Menu du réveillon du nouvel an chinois à Pékin<p><b><span lang="ZH-CN" style="color: red; font-family: DengXian; font-size: 12pt;"></span></b></p><div class="separator" style="clear: both; text-align: center;"><b><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhc2I7RQOpFIlJL0ymAwdfF2mcIloPl2bnYNb_0yVRQXfESpPveEa-zXAqmSo34lsFjlPH2P6jQfzxAeZyLbj3C9F0KkVyUjx4EKgxZxC4mkpnEJBqD889KzNuh3oGEvV5qrBacxN14_HnkdsA20cke2ihB2yIU4BRxbP55543AudzrNI7b0YuwQIQB/s2048/Menu%20du%20r%C3%A9veillon%20du%20nouvel%20an%20chinois%20%C3%A0%20P%C3%A9kin%20(2).jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1843" data-original-width="2048" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhc2I7RQOpFIlJL0ymAwdfF2mcIloPl2bnYNb_0yVRQXfESpPveEa-zXAqmSo34lsFjlPH2P6jQfzxAeZyLbj3C9F0KkVyUjx4EKgxZxC4mkpnEJBqD889KzNuh3oGEvV5qrBacxN14_HnkdsA20cke2ihB2yIU4BRxbP55543AudzrNI7b0YuwQIQB/w400-h360/Menu%20du%20r%C3%A9veillon%20du%20nouvel%20an%20chinois%20%C3%A0%20P%C3%A9kin%20(2).jpg" width="400" /></a></b></div><b><br /></b><span style="color: red;"><b>龙年快乐</b></span><b><span style="color: red; font-family: "Times New Roman", serif; font-size: 12pt;">, </span><span lang="ZH-CN" style="color: red; font-family: DengXian; font-size: 12pt;">恭喜发财</span><span style="color: red; font-family: "Times New Roman", serif; font-size: 12pt;"> !</span><span style="color: red; font-family: "Times New Roman", serif; font-size: 12pt;"> Heureuse
année du Dragon à tous !</span></b><p></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;"><span style="font-family: "Times New Roman",serif; font-size: 12pt; mso-fareast-font-family: "Times New Roman";">Quel est le menu servi dans une famille à Pékin pour célébrer
le réveillon de la nouvelle année du Dragon ? Mon ami a eu la bonne idée de
m’envoyer des photos de sa belle table juste avant que toute sa famille honore
les plats avec les baguettes et l’appétit, accompagnés de l’alcool national
Maotai ! Le premier constat est qu’il y a 9 plats sur la table. Ce chiffre
est de bon augure car il véhicule un souhait d’éternité. En chinois, la caractère
éternité </span><span lang="ZH-CN" style="font-family: SimSun; mso-bidi-font-family: SimSun;">久</span><span style="font-family: "Times New Roman",serif; font-size: 12pt; mso-fareast-font-family: "Times New Roman";">est homophone de </span><span lang="ZH-CN" style="font-family: DengXian; font-size: 12pt; mso-ascii-font-family: "Times New Roman"; mso-bidi-font-family: "Times New Roman"; mso-fareast-theme-font: minor-fareast; mso-hansi-font-family: "Times New Roman";">九</span><span style="font-family: "Times New Roman",serif; font-size: 12pt; mso-fareast-font-family: "Times New Roman";">9 ! Cet usage de 9 plats dans les banquets est entré
dans les pratiques collectives, quelque que soit le milieu social. Nous notons
que le plus grand plat est au centre de la table. Il contient une belle tête de
poisson marinée au poivre du Sichuan</span><span lang="ZH-CN" style="font-family: SimSun; font-size: 12pt; mso-bidi-font-family: SimSun;"> 泡椒鱼头</span><span style="font-family: "Times New Roman",serif; font-size: 12pt; mso-fareast-font-family: "Times New Roman";">, cuite à la vapeur. Pour les Chinois, la tête, riche en textures
est un morceau de choix. Elle est plus appréciée que les filets de poissons. Situés
juste à droite du chou-fleur, mange-tout et champignons noirs sautés, les
filets de poissons sont frits, nappés d’une sauce de soja à l’alcool de Shaoxing,
poivre de Sichuan et anis étoilé. Dans tout repas du nouvel an, le poisson est
un ingrédient symbolique indispensable. Il véhicule un message d’abondance pour
l’année à venir. Petit conseil d'étiquette. Si vous êtes invité à une célébration d'u nouvel an, même si le poisson servi est délicieux, il faut éviter de tout manger ! Il faut en laisser symboliquement pour renforcer l'idée de surplus pour les autres jours de l'année.<br /></span></p><p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;"><span style="font-family: "Times New Roman",serif; font-size: 12pt; mso-fareast-font-family: "Times New Roman";"></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguvmfhOGMs-Rfe39iWsKZTbtTGzWH6tNR9UCrLQK72m4JUraDTVc23GtgaR3SXCrq4i6APafxx1yipgKHuT1C2txeMdzrfk1bWFKuJe1hlRoHhhWdgGLs8QQ0siksbh1R2Mcc5Io9rk4qxJsgbHgOEL-AVwpXrscf7xWhL0ADoT4ksObUaq_41oB3w/s798/Menu%20du%20r%C3%A9veillon%20du%20nouvel%20an%20chinois%20%C3%A0%20P%C3%A9kin%20(1).jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="718" data-original-width="798" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguvmfhOGMs-Rfe39iWsKZTbtTGzWH6tNR9UCrLQK72m4JUraDTVc23GtgaR3SXCrq4i6APafxx1yipgKHuT1C2txeMdzrfk1bWFKuJe1hlRoHhhWdgGLs8QQ0siksbh1R2Mcc5Io9rk4qxJsgbHgOEL-AVwpXrscf7xWhL0ADoT4ksObUaq_41oB3w/w400-h360/Menu%20du%20r%C3%A9veillon%20du%20nouvel%20an%20chinois%20%C3%A0%20P%C3%A9kin%20(1).jpg" width="400" /></a></div><br />Comme pour le chiffre 9, l’homophonie se joue entre poisson <span lang="ZH-CN" style="font-family: DengXian; font-size: 12pt; mso-ascii-font-family: "Times New Roman"; mso-bidi-font-family: "Times New Roman"; mso-fareast-theme-font: minor-fareast; mso-hansi-font-family: "Times New Roman";">鱼</span><span style="font-family: "Times New Roman",serif; font-size: 12pt; mso-fareast-font-family: "Times New Roman";">et surplus </span><span lang="ZH-CN" style="font-family: SimSun; font-size: 12pt; mso-bidi-font-family: SimSun;">余</span><span style="font-family: "Times New Roman",serif; font-size: 12pt; mso-fareast-font-family: "Times New Roman";"> !
Il y a ensuite du lard de porc sauté aux poivrons et aux oignons, des courges
sautées, des haricots verts sautés, des tranches de porc marinée aux épices, de
la peau du lait de soja fumée et roulée, des œufs sautés à la tomate. On note que
l’équilibre entre les mets carnés et végétaux est bien respecté. Les couleurs
des mets servis expriment aussi des souhaits : le rouge de la tomate, le
bonheur ; le vert des légumes, la jeunesse et le renouveau ; le jaune
des œufs et de la peau de lait de soja, la richesse ! Ainsi, ce qui est important
dans un menu de réveillon du nouvel an chinois, ce n’est pas la rareté ni les
prix élevés des ingrédients utilisés, mais la portée symbolique qu’ils véhiculent.
Le menu de mon ami à Pékin, cuisiné maison, réalisé avec des produits du quotidien, est digne d’un
banquet de nouvel an ! On y retrouve les souhaits de bonheur, de longévité,
de prospérité, et de la continuité des générations !</span><p></p>
positive eating positive livinghttp://www.blogger.com/profile/14580616724659036334noreply@blogger.com0tag:blogger.com,1999:blog-1212357672619319068.post-12441280881959737552024-02-09T07:17:00.005+01:002024-02-09T07:17:23.203+01:00La fleur poire hibiscus de Nina Métayer<p><span style="font-family: "Times New Roman",serif; font-size: 12.0pt; line-height: 115%;"></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvGTczEkbuPT3auz7kaghn99mXgtWzJHGk1VzEp4CFJSHpz9ARRo5ZS948FO750LD2TH6b88NyVD3p0dKHV3fvd6eJtgmmnN3gAhyphenhyphenZVyXmgX735OKiQ6Vdu08EHuLx2VtiTTfCw7adjaH2bDOZsDRR9tQVP6L7hA41ujFt54jlRWIwLp-KxX7n7vcc/s822/La%20fleur%20poire%20hibiscus%20de%20Nina%20M%C3%A9tayer%20(2).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="822" data-original-width="822" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvGTczEkbuPT3auz7kaghn99mXgtWzJHGk1VzEp4CFJSHpz9ARRo5ZS948FO750LD2TH6b88NyVD3p0dKHV3fvd6eJtgmmnN3gAhyphenhyphenZVyXmgX735OKiQ6Vdu08EHuLx2VtiTTfCw7adjaH2bDOZsDRR9tQVP6L7hA41ujFt54jlRWIwLp-KxX7n7vcc/w400-h400/La%20fleur%20poire%20hibiscus%20de%20Nina%20M%C3%A9tayer%20(2).jpg" width="400" /></a></div><br />Cette ravissante pâtisserie, en fleurs de pivoine,
signée par le cheffe pâtissière Nina Métayer a toute sa place pour le dîner du
réveillon ce jour pour célébrer la nouvelle année du Dragon. <p></p><p><span style="font-family: "Times New Roman",serif; font-size: 12.0pt; line-height: 115%;"></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfui7QYT4E-B3VuzBUzQ26rTEYK9_asZqItJGNuCz1tK9CvBu0Q-Ema_diFtwH2IqA_o24cgI746Zty3G_1esRrEQKCtaLs0ZtnnM6G36Sng97Re6VojaCefJRoel1OfJxdvhuKKy1ZYUcvALWfIFYGqLWFuHEM2VI-lWirWsBlNg2LaWNSnZf9rhb/s2048/La%20fleur%20poire%20hibiscus%20de%20Nina%20M%C3%A9tayer%20(1).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1638" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfui7QYT4E-B3VuzBUzQ26rTEYK9_asZqItJGNuCz1tK9CvBu0Q-Ema_diFtwH2IqA_o24cgI746Zty3G_1esRrEQKCtaLs0ZtnnM6G36Sng97Re6VojaCefJRoel1OfJxdvhuKKy1ZYUcvALWfIFYGqLWFuHEM2VI-lWirWsBlNg2LaWNSnZf9rhb/w320-h400/La%20fleur%20poire%20hibiscus%20de%20Nina%20M%C3%A9tayer%20(1).jpg" width="320" /></a></div><br />Sa vue m’a fait
penser à l’expression chinoise de bon augure « fu gui hua kai <b><span lang="ZH-CN" style="color: red; font-family: SimSun; font-size: 12pt; line-height: 115%;">富贵花开</span></b><span style="font-family: "Times New Roman",serif; font-size: 12.0pt; line-height: 115%;">,
la richesse et les fleurs s’épanouissent ! ». L’épanouissement des fleurs
et de la richesse font référence à l’un des motifs traditionnels chinois de bon
augure. Il représente le souhait des personnes à une vie heureuse, prospère et
riche. La pivoine, la fleur noble est présente dans les estampes du nouvel an. </span><p></p><p><span style="font-family: "Times New Roman",serif; font-size: 12.0pt; line-height: 115%;"></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVNCReh1q3ngL-FhjEF3WQ2l6eJEi2qxwzVpFYsULHyVlAzmaUmgXvO0R8uLGdwUTpjLtx_KOPkQJZZSLHb2NLaMHBGxNTPrE9ZXAu8ojFd4Z8ch1DXeXOjOt0YKuKP5Y-aS17obwAKnodNy0__IZHxrL_Sw6-PwlMTOe2-n6EZzy9XN8zgrPYwxeq/s994/La%20fleur%20poire%20hibiscus%20de%20Nina%20M%C3%A9tayer%20(4).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="994" data-original-width="731" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVNCReh1q3ngL-FhjEF3WQ2l6eJEi2qxwzVpFYsULHyVlAzmaUmgXvO0R8uLGdwUTpjLtx_KOPkQJZZSLHb2NLaMHBGxNTPrE9ZXAu8ojFd4Z8ch1DXeXOjOt0YKuKP5Y-aS17obwAKnodNy0__IZHxrL_Sw6-PwlMTOe2-n6EZzy9XN8zgrPYwxeq/w294-h400/La%20fleur%20poire%20hibiscus%20de%20Nina%20M%C3%A9tayer%20(4).jpg" width="294" /></a></div><br />Dans sa version comestible de la cheffe Nina Métayer, elle est composée d’un
crumble croustillant aux graines de millet et aux amandes brutes. D’un pain de
gênes aux amandes, mousse légère au fromage blanc, de fleurs de cassis, d’une
compotée de poire, pamplemousse et hibiscus. Admirez le travail de pochage, le
geste artisanal qui dessine les pétales de la fleur ! Cette pâtisserie est
juste belle et délicieuse.<p></p>
<p class="MsoNormal"><span style="font-family: "Times New Roman",serif; font-size: 12.0pt; line-height: 115%;">Bon réveillon à tous ! </span><span lang="ZH-CN" style="font-family: SimSun; font-size: 12.0pt; line-height: 115%; mso-ascii-font-family: "Times New Roman"; mso-bidi-font-family: "Times New Roman"; mso-fareast-theme-font: minor-fareast; mso-hansi-font-family: "Times New Roman";">龙年快乐</span><span style="font-family: "Times New Roman",serif; font-size: 12.0pt; line-height: 115%;"> !</span></p><p class="MsoNormal"><span style="font-family: "Times New Roman",serif; font-size: 12.0pt; line-height: 115%;"></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoY9iTi07sLtRwBkkowHs-ZGGuVxL7Yw5riC9u3cvbI8auf0E_SQAHsk1EUUYFZreVZIAz1dZqj2Yt0N5X2jQCbmGNSfa5M6BdZ79HncoqPcE1XILw2gDa-kyYNNXHzG8CPMDS94yssCRxa0txN-dCYLlym6gaTuhDlDJgj8VCuoyEUriozQtie9zQ/s1920/La%20fleur%20poire%20hibiscus%20de%20Nina%20M%C3%A9tayer%20(3).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1920" data-original-width="960" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoY9iTi07sLtRwBkkowHs-ZGGuVxL7Yw5riC9u3cvbI8auf0E_SQAHsk1EUUYFZreVZIAz1dZqj2Yt0N5X2jQCbmGNSfa5M6BdZ79HncoqPcE1XILw2gDa-kyYNNXHzG8CPMDS94yssCRxa0txN-dCYLlym6gaTuhDlDJgj8VCuoyEUriozQtie9zQ/w200-h400/La%20fleur%20poire%20hibiscus%20de%20Nina%20M%C3%A9tayer%20(3).jpg" width="200" /></a></div><br /> <p></p>
positive eating positive livinghttp://www.blogger.com/profile/14580616724659036334noreply@blogger.com0tag:blogger.com,1999:blog-1212357672619319068.post-74622193512780022672024-02-08T11:59:00.002+01:002024-02-08T11:59:14.219+01:00Invitation to a banquet, the story of chinese food de Fuchsia Dunlop<p><span style="font-family: "Times New Roman",serif; font-size: 12.0pt; line-height: 107%; mso-no-proof: yes;"></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2ICsScD86LoslAP-wHXdIS-hn_-PVHR0Cdei40MIKJ3EgD6IraEljoXf3K3K9_tb8AbgJC_wxfnHRAMY6D6OCzgxLxykO5H0nyYGVrYe0UvEaX1LZjTyXFKbcgQZC1INODY9lxINagkMcBYGmd0uIbcFVQipC73K9rqskvUgxOmHS-SHCuQxUe8Ru/s4000/Invitation%20to%20a%20banquet,%20the%20story%20of%20chinese%20food%20de%20Fuchsia%20Dunlop.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3000" data-original-width="4000" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2ICsScD86LoslAP-wHXdIS-hn_-PVHR0Cdei40MIKJ3EgD6IraEljoXf3K3K9_tb8AbgJC_wxfnHRAMY6D6OCzgxLxykO5H0nyYGVrYe0UvEaX1LZjTyXFKbcgQZC1INODY9lxINagkMcBYGmd0uIbcFVQipC73K9rqskvUgxOmHS-SHCuQxUe8Ru/w400-h300/Invitation%20to%20a%20banquet,%20the%20story%20of%20chinese%20food%20de%20Fuchsia%20Dunlop.jpg" width="400" /></a></div><br />Ce livre “<b><span style="color: red;">Invitation
to a banquet, the story of chinese food</span></b>” signé Fuchsia Dunlop, cheffe
et experte anglaise en culture alimentaire chinoise est à découvrir. Pas besoin
d’aller à Londres pour l’acheter. Il <a href="https://www.galignani.fr/bookn/9780241516980-invitation-to-a-banquet-the-story-of-chinese-food/">est
disponible à la librarie Galignagni</a> 224 rue de rivoli, Paris 1<sup>er</sup>
ouvert depuis 1801. Ci-après la présentation du livre par la maison d’édition.<p></p>
<p class="MsoNormal"><span class="a-text-bold"><span lang="EN-US" style="font-family: "Times New Roman",serif; font-size: 12.0pt; line-height: 107%; mso-ansi-language: EN-US;">“<i>The epic tale of the world's most sophisticated gastronomic culture,
told</i></span></span><i><span lang="EN-US" style="font-family: "Times New Roman",serif; font-size: 12.0pt; line-height: 107%; mso-ansi-language: EN-US;"> <span class="a-text-bold">through a banquet of thirty Chinese dishes</span><br />
Chinese was the earliest truly global cuisine. When the first Chinese labourers
began to sojourn and settle abroad, restaurants appeared in their wake. Yet
Chinese food has the curious distinction of being both one of the world's
best-loved culinary traditions and one of the least understood. For more than a
century, the overwhelming dominance of a simplified form of Cantonese cooking
ensured that few foreigners experienced anything of its richness and
sophistication - but today that is beginning to change.<br />
In this book, the James Beard Award-winning cook and writer Fuchsia Dunlop
explores the history, philosophy and techniques of China's rich and ancient
culinary culture. Each chapter examines a classic dish, from mapo tofu to
Dongpo pork, knife-scraped noodles to braised pomelo pith, to reveal a singular
aspect of Chinese gastronomy, whether it's the importance of the soybean, the
lure of exotic ingredients or the history of Buddhist vegetarian cuisine.
Meeting local food producers, chefs, gourmets and home cooks as she tastes her
way across the country, Fuchsia invites readers to join her on an unforgettable
journey into Chinese food as it is made, cooked, eaten and considered in its
homeland.<br />
Weaving together historical scholarship, mouth-watering descriptions of food
and on-the-ground research conducted over the course of three decades, <span class="a-text-italic">Invitation to a Banquet </span>is a lively, landmark
tribute to the pleasures and mysteries of Chinese cuisine</span></i><span lang="EN-US" style="font-family: "Times New Roman",serif; font-size: 12.0pt; line-height: 107%; mso-ansi-language: EN-US;">.”<span style="mso-no-proof: yes;"></span></span></p>
positive eating positive livinghttp://www.blogger.com/profile/14580616724659036334noreply@blogger.com0tag:blogger.com,1999:blog-1212357672619319068.post-13663765811987153692024-02-08T10:28:00.002+01:002024-02-08T10:28:15.999+01:00Raviolis frits cantonais.<p><span style="font-family: times; font-size: small;"><span style="line-height: 107%;"></span></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: times; font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPv8W90SgDDlk7sn9aTQh6zpH8jnTuwIQ9vpK9uLmdSWUCepcsokNOcn0i7_6tijXLAyEGPGMOLCSDJs-d0HggkGbaCkNj-W4deUAypRnILapeD91ClTiP_sviCTr_DXPmoYLvmdEXOGWpJZNVkOIniLRdADej9qZh8ZtVL4BAtC9bLa9hSqmfonwJ/s4000/Raviolis%20frits%20cantonais%20(5).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3000" data-original-width="4000" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPv8W90SgDDlk7sn9aTQh6zpH8jnTuwIQ9vpK9uLmdSWUCepcsokNOcn0i7_6tijXLAyEGPGMOLCSDJs-d0HggkGbaCkNj-W4deUAypRnILapeD91ClTiP_sviCTr_DXPmoYLvmdEXOGWpJZNVkOIniLRdADej9qZh8ZtVL4BAtC9bLa9hSqmfonwJ/w400-h300/Raviolis%20frits%20cantonais%20(5).jpg" width="400" /></a></span></div><span style="font-family: times; font-size: small;"><br />Lors du festin du nouvel an chinois,
il est d’usage de servir des aliments dorés car cette couleur véhicule un souhait
de richesse. Les raviolis frits <span lang="ZH-CN" style="line-height: 107%;">炸馄饨</span><span style="line-height: 107%;">, garnis de porc et de crevettes, sont l’une des recettes idéales.
Ils se préparent à l’avance et frits avant de passer à table. Ci-après la
recette.</span></span><p></p>
<p class="MsoNormal"><span style="font-family: times; font-size: small;"><span style="line-height: 107%;">1 paquet de feuille de raviolis aux œufs
de forme carré (une trentaine de feuilles).</span></span></p>
<p class="MsoNormal"><span style="font-family: times; font-size: small;"><span style="line-height: 107%;">Travailler 200g de viande de porc
haché avec 1 cuillère à soupe de fécule de maïs, 2 cuillères à soupe d’eau, 2
pincées de sel, 3 pincées de cinq épices. Dès que la farce est homogène,
ajouter 2 gousses d’ail hachés, 1 cuillère à café de gingembre frais haché,
200g de crevettes crues décortiquées coupées en dès, ½ botte de coriandre
hachée. Mélanger tout intimement.</span></span></p>
<p class="MsoNormal"><span style="font-family: times; font-size: small;"><span style="line-height: 107%;"></span></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: times; font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjegKPqPj5d87FcC1YRAq5PLV5CjWTPRRowaKTypjier821Oqt07l0bHYXT7OIg2r6mCP-r0angHpcZop0p7RL9VX2PNbx6rRsgclEVvDES667DU7IoCb2-va-PAbOgy4oFW5pSdJ49g36YT1OIhPqDjvAwtDLZNXNQKRCDscRkku9Ee3FfQoPjShb2/s4000/Raviolis%20frits%20cantonais%20(1).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3000" data-original-width="4000" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjegKPqPj5d87FcC1YRAq5PLV5CjWTPRRowaKTypjier821Oqt07l0bHYXT7OIg2r6mCP-r0angHpcZop0p7RL9VX2PNbx6rRsgclEVvDES667DU7IoCb2-va-PAbOgy4oFW5pSdJ49g36YT1OIhPqDjvAwtDLZNXNQKRCDscRkku9Ee3FfQoPjShb2/w400-h300/Raviolis%20frits%20cantonais%20(1).jpg" width="400" /></a></span></div><span style="font-family: times; font-size: small;"><br />Confectionner les raviolis. Prendre
une feuille de ravioli, déposer une noix de farce au milieu, humecter les bords
avec de l’eau. Fermer la pâte en forme de triangle. Puis rejoindre les deux pointes
pour former le ravioli.</span><p></p>
<p class="MsoNormal"><span style="font-family: times; font-size: small;"><span style="line-height: 107%;"></span></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: times; font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3-RzN5VxuhgobmEz-ZjimMqjTZugf388wuGjRf8Qhtv-wUUgDw9LXZuOAMtIOQPuXAkQbXPr2kuAXhIf-tafqQYyQYquMlMJiwA50tDMsMNlRXtEydGvbQEuNEZ8B8hTLF8ZOXMX4GNqpBOdISatu9AI-NC2xmkAHcTnOal-qeQglT_XhRE_hsVvf/s4000/Raviolis%20frits%20cantonais%20(2).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3000" data-original-width="4000" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3-RzN5VxuhgobmEz-ZjimMqjTZugf388wuGjRf8Qhtv-wUUgDw9LXZuOAMtIOQPuXAkQbXPr2kuAXhIf-tafqQYyQYquMlMJiwA50tDMsMNlRXtEydGvbQEuNEZ8B8hTLF8ZOXMX4GNqpBOdISatu9AI-NC2xmkAHcTnOal-qeQglT_XhRE_hsVvf/w400-h300/Raviolis%20frits%20cantonais%20(2).jpg" width="400" /></a></span></div><span style="font-family: times; font-size: small;"><br />Frire à l’huile.</span><p></p>
<p class="MsoNormal"><span style="font-family: times; font-size: small;"><span style="line-height: 107%;"></span></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: times; font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTiQkwnfKln7viVQQSWLkP_4X7v7O6X7q_CGKprt3H7QdLxKqakibRANqad8bqUjxi4G71aOfeDNVf6nLUthj9sSwee8IrlU5cllD1XYNO-RlyvUToSv2ee2uq8UrZjzXoHeIKs9-qc2N_GEPpfc60e72ktKMARFFuLDUfd3q08HheVrGeE-zpF5o8/s4000/Raviolis%20frits%20cantonais%20(3).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3000" data-original-width="4000" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTiQkwnfKln7viVQQSWLkP_4X7v7O6X7q_CGKprt3H7QdLxKqakibRANqad8bqUjxi4G71aOfeDNVf6nLUthj9sSwee8IrlU5cllD1XYNO-RlyvUToSv2ee2uq8UrZjzXoHeIKs9-qc2N_GEPpfc60e72ktKMARFFuLDUfd3q08HheVrGeE-zpF5o8/w400-h300/Raviolis%20frits%20cantonais%20(3).jpg" width="400" /></a></span></div><span style="font-family: times; font-size: small;"><br />Après cuisson, servir avec une sauce
composée d’une cuillère à soupe de sauce de soja claire, une cuillère à soupe d’huile
de sésame, et une pincée de poivre.</span><p></p>
<p class="MsoNormal"><span style="font-family: times; font-size: small;"><span style="line-height: 107%;">Si vous n’avez pas de crevettes, vous
pouvez en passer et le remplacer par 100g de porc haché.</span></span></p>
positive eating positive livinghttp://www.blogger.com/profile/14580616724659036334noreply@blogger.com0tag:blogger.com,1999:blog-1212357672619319068.post-10449814984954574802024-02-08T10:05:00.000+01:002024-02-08T10:05:00.510+01:00Luobo gao 萝卜糕, le gâteau salé au radis blanc du nouvel an chinois.<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEht3uXBrIfXB3RaEoSbnI-Os4i8yBDH2HJPA0xRWGbGZHqCvw5u5SsyH92l-mxL9HYUMmHVcQEvTxNewrkA3b2cc4iQlrUTqSqOHbThxuazdTKY5QIJ68MhVNZn-0FwQSWe3qNJyMTfZwV5JvkIpKBVKMkvtf5NqNchpz9p8IkLMjBffcMaugGxw0dL/s4000/Luobo%20gao,%20le%20g%C3%A2teau%20sal%C3%A9%20au%20radis%20blanc%20du%20nouven%20an%20chinois%20(5).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3000" data-original-width="4000" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEht3uXBrIfXB3RaEoSbnI-Os4i8yBDH2HJPA0xRWGbGZHqCvw5u5SsyH92l-mxL9HYUMmHVcQEvTxNewrkA3b2cc4iQlrUTqSqOHbThxuazdTKY5QIJ68MhVNZn-0FwQSWe3qNJyMTfZwV5JvkIpKBVKMkvtf5NqNchpz9p8IkLMjBffcMaugGxw0dL/w400-h300/Luobo%20gao,%20le%20g%C3%A2teau%20sal%C3%A9%20au%20radis%20blanc%20du%20nouven%20an%20chinois%20(5).jpg" width="400" /></a></div><br /><span style="font-family: "Times New Roman",serif; font-size: 12.0pt; line-height: 107%; mso-no-proof: yes;"><br />Pour les Chinois d’origine cantonaise,
il n’est pas concevable de célébrer le nouvel an chinois sans déguster le luobo
gao</span><span lang="ZH-CN" style="font-family: DengXian; font-size: 12.0pt; line-height: 107%; mso-ascii-font-family: "Times New Roman"; mso-bidi-font-family: "Times New Roman"; mso-fareast-theme-font: minor-fareast; mso-hansi-font-family: "Times New Roman";">萝卜</span><span lang="ZH-CN" style="font-family: SimSun; font-size: 12.0pt; line-height: 107%; mso-ascii-font-family: "Times New Roman"; mso-bidi-font-family: "Times New Roman"; mso-hansi-font-family: "Times New Roman";">糕</span><span lang="ZH-CN" style="font-family: "Times New Roman",serif; font-size: 12.0pt; line-height: 107%; mso-no-proof: yes;"> </span><span style="font-family: "Times New Roman",serif; font-size: 12.0pt; line-height: 107%; mso-no-proof: yes;">, ce gateau salé au radis
blanc, l’un des dim sum les plus connus des maisons de thé à forte connotation
symbolique. </span><p></p><p><span style="font-family: "Times New Roman",serif; font-size: 12.0pt; line-height: 107%; mso-no-proof: yes;"></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhN0v2IwVZqyXc0iTmsJPxrVtcFF19F9ggYkbLI6MdrjWExKjBDMe9OOPyQUObuLlMBJmsafJwTBy1QLm_FlTka_QxVurnyaz8RCGpu_-CkKcg6gc_xH5fu1-y4FfUK9uSUyFcUrACkH-X6DqM1HOP3ImdCaFxPeQCxs4BVRPAnxG5tr3T0s0X9JCrc/s4000/Luobo%20gao,%20le%20g%C3%A2teau%20sal%C3%A9%20au%20radis%20blanc%20du%20nouven%20an%20chinois%20(7).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3000" data-original-width="4000" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhN0v2IwVZqyXc0iTmsJPxrVtcFF19F9ggYkbLI6MdrjWExKjBDMe9OOPyQUObuLlMBJmsafJwTBy1QLm_FlTka_QxVurnyaz8RCGpu_-CkKcg6gc_xH5fu1-y4FfUK9uSUyFcUrACkH-X6DqM1HOP3ImdCaFxPeQCxs4BVRPAnxG5tr3T0s0X9JCrc/w400-h300/Luobo%20gao,%20le%20g%C3%A2teau%20sal%C3%A9%20au%20radis%20blanc%20du%20nouven%20an%20chinois%20(7).jpg" width="400" /></a></div><br />L’ingrédient principal est le radis blanc chinois (luobo<span lang="ZH-CN" style="font-family: DengXian; font-size: 12.0pt; line-height: 107%; mso-ascii-font-family: "Times New Roman"; mso-bidi-font-family: "Times New Roman"; mso-fareast-theme-font: minor-fareast; mso-hansi-font-family: "Times New Roman";">萝卜</span><span style="font-family: "Times New Roman",serif; font-size: 12.0pt; line-height: 107%; mso-no-proof: yes;">) , plus connu sous l’appellation japonaise daikon en France.</span><span class="st"><span style="font-family: "Times New Roman",serif; font-size: 12.0pt; line-height: 107%;">
Son autre appellation est cai dou</span></span><span lang="ZH-CN" style="font-family: DengXian; font-size: 12.0pt; line-height: 107%; mso-ascii-font-family: "Times New Roman"; mso-bidi-font-family: "Times New Roman"; mso-fareast-theme-font: minor-fareast; mso-hansi-font-family: "Times New Roman";">菜</span><em><span lang="ZH-CN" style="font-family: SimSun; font-size: 12.0pt; font-style: normal; line-height: 107%; mso-ascii-font-family: "Times New Roman"; mso-hansi-font-family: "Times New Roman";">头</span></em><span style="font-family: "Times New Roman",serif; font-size: 12.0pt; line-height: 107%;"> (la tête du légume), ce qui signifie le
début de la bonne fortune. En effet, Cai </span><span lang="ZH-CN" style="font-family: DengXian; font-size: 12.0pt; line-height: 107%; mso-ascii-font-family: "Times New Roman"; mso-bidi-font-family: "Times New Roman"; mso-fareast-theme-font: minor-fareast; mso-hansi-font-family: "Times New Roman";">菜</span><span style="font-family: "Times New Roman",serif; font-size: 12.0pt; line-height: 107%;">,
le légume, par homophonie signifie aussi </span><span lang="ZH-CN" style="font-family: DengXian; font-size: 12.0pt; line-height: 107%; mso-ascii-font-family: "Times New Roman"; mso-bidi-font-family: "Times New Roman"; mso-fareast-theme-font: minor-fareast; mso-hansi-font-family: "Times New Roman";">财</span><span style="font-family: "Times New Roman",serif; font-size: 12.0pt; line-height: 107%;">fortune.
Son appellation de gao </span><span lang="ZH-CN" style="font-family: SimSun; font-size: 12.0pt; line-height: 107%; mso-ascii-font-family: "Times New Roman"; mso-bidi-font-family: "Times New Roman"; mso-hansi-font-family: "Times New Roman";">糕</span><span style="font-family: "Times New Roman",serif; font-size: 12.0pt; line-height: 107%;">,
gâteau sucré ou salé à base de farine de riz, est aussi un heureux présage. Par
le jeu de caractères homophones entre gao </span><span lang="ZH-CN" style="font-family: DengXian; font-size: 12.0pt; line-height: 107%; mso-ascii-font-family: "Times New Roman"; mso-bidi-font-family: "Times New Roman"; mso-fareast-theme-font: minor-fareast; mso-hansi-font-family: "Times New Roman";">糕</span><span style="font-family: "Times New Roman",serif; font-size: 12.0pt; line-height: 107%;">gâteau
et </span><span lang="ZH-CN" style="font-family: DengXian; font-size: 12.0pt; line-height: 107%; mso-ascii-font-family: "Times New Roman"; mso-bidi-font-family: "Times New Roman"; mso-fareast-theme-font: minor-fareast; mso-hansi-font-family: "Times New Roman";">高</span><span style="font-family: "Times New Roman",serif; font-size: 12.0pt; line-height: 107%;">élevé,
il véhicule un souhait d’élévation sociale ! Sa préparation est
fastidieuse.<em><span style="font-style: normal; mso-no-proof: yes;"> Les </span></em>radis
blancs sont râpés. Ils sont ensuite sautés dans une garniture aromatique, liée
avec un mélange de farine de riz et d’eau avant d’être cuit à la vapeur. Ils
peuvent être coupés en tranche, consommés tels quels, ou rissolés dans une
poêle pour avoir une belle texture croustillante.<span style="mso-no-proof: yes;"></span></span><p></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;"><span style="font-family: "Times New Roman",serif; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";"></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVYfRzPYEw_AGJ3-cl_MwAGc4aMMVVjKIbOwkDmN_oEfSDk2vhoVyoLB1u5R7jMkILcfS6YGoJMk9cpWHmboxTVQJRfOF7I0QkZovCBoS8ZoVUruXeFDjXHIlRMC6E0PLBQlTSvdLLdZk5nqb0snYtpM9GqbKyb23BaoFMm8A6Qyz0CzK8PysmZZDg/s4000/Luobo%20gao,%20le%20g%C3%A2teau%20sal%C3%A9%20au%20radis%20blanc%20du%20nouven%20an%20chinois%20(6).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3000" data-original-width="4000" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVYfRzPYEw_AGJ3-cl_MwAGc4aMMVVjKIbOwkDmN_oEfSDk2vhoVyoLB1u5R7jMkILcfS6YGoJMk9cpWHmboxTVQJRfOF7I0QkZovCBoS8ZoVUruXeFDjXHIlRMC6E0PLBQlTSvdLLdZk5nqb0snYtpM9GqbKyb23BaoFMm8A6Qyz0CzK8PysmZZDg/w400-h300/Luobo%20gao,%20le%20g%C3%A2teau%20sal%C3%A9%20au%20radis%20blanc%20du%20nouven%20an%20chinois%20(6).jpg" width="400" /></a></div><br />Pour un moule d’environ 22 cm de diamètre et pour 6
personnes selon appétit, les ingrédients sont les suivants : 500g de radis
blanc râpés en fines julienne, 1 cuillère à soupe d’huile, 2 saucisses
chinoises laquées coupées en dés, 50g de crevettes séchées, 3 pièces de
shiitake (champignons parfumés), 30g de navet salé et séché, ½ botte de
coriandre, 100g de farine de riz, 30 g de fécule comme la maïzena, 100g d’eau.<p></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;"><span style="font-family: "Times New Roman",serif; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";"></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQ2x3t5Ux1p3bOw79LBc4Lu19eetOTpVyf67ApizSXujQsXUn3w72Ycb-5wBZwHGR6d1yjJ3YB7Wk-dLClAy3gjvj-IQZage51Q9F87QP7JolD0U3nPFY23cF77xrxx9IbuhDg38d7UjDPBbUnkQbAQFGMSitn-vARcfesdZf9zNgHA3OFGdVb7-9Z/s4000/Luobo%20gao,%20le%20g%C3%A2teau%20sal%C3%A9%20au%20radis%20blanc%20du%20nouven%20an%20chinois%20(1).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3000" data-original-width="4000" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQ2x3t5Ux1p3bOw79LBc4Lu19eetOTpVyf67ApizSXujQsXUn3w72Ycb-5wBZwHGR6d1yjJ3YB7Wk-dLClAy3gjvj-IQZage51Q9F87QP7JolD0U3nPFY23cF77xrxx9IbuhDg38d7UjDPBbUnkQbAQFGMSitn-vARcfesdZf9zNgHA3OFGdVb7-9Z/w400-h300/Luobo%20gao,%20le%20g%C3%A2teau%20sal%C3%A9%20au%20radis%20blanc%20du%20nouven%20an%20chinois%20(1).jpg" width="400" /></a></div><br />Hydrater les crevettes, le shiitake, les navets salés puis
les couper en dés.<p></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;"><span style="font-family: "Times New Roman",serif; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">Les faire revenir dans la cuillère d’huile avec les
saucisses laquées pendant 2 minutes.</span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;"><span style="font-family: "Times New Roman",serif; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";"></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpUNOZjsq6pYFhK4HnKbO337qAVjl00mYcla_DNaC-5b6YvSfe5r2mVC3v1gtDAH7mApX3r0kWMaqlu2NcifffIA7aCkjp3vcEjbeFdh-aTk1l3S-uTwmONmpehalR9_Nf-COFTY7m79k_DOtEqv4N1PqQ6qx5MwdqT0kjS_4qbCvRDWFzpYdlzSay/s4000/Luobo%20gao,%20le%20g%C3%A2teau%20sal%C3%A9%20au%20radis%20blanc%20du%20nouven%20an%20chinois%20(2).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3000" data-original-width="4000" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpUNOZjsq6pYFhK4HnKbO337qAVjl00mYcla_DNaC-5b6YvSfe5r2mVC3v1gtDAH7mApX3r0kWMaqlu2NcifffIA7aCkjp3vcEjbeFdh-aTk1l3S-uTwmONmpehalR9_Nf-COFTY7m79k_DOtEqv4N1PqQ6qx5MwdqT0kjS_4qbCvRDWFzpYdlzSay/w400-h300/Luobo%20gao,%20le%20g%C3%A2teau%20sal%C3%A9%20au%20radis%20blanc%20du%20nouven%20an%20chinois%20(2).jpg" width="400" /></a></div><br />Ajouter les radis blancs râpés. Bien mélanger. Dès que les
radis sont tièdes et rendent leur jus, verser dessus la farine de riz fécule
diluée dans l’eau. <p></p><p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;"><span style="font-family: "Times New Roman",serif; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";"></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVobb8nei66ULxtoDN-ozW9JhrYrsybr_8LcVVhYEaJMQConw3smhFE9C22fjZywW7SJzMqe0u7W7hZAZJhI5pP2XqV8eYBb3SdAxdqiLLchwz4uQkmMzWwMXoxrcLu0Wpced08QgiRXhMKmtmQxGNVrnbUfSE0nYWc9cLDP__7NcnQbiVjYTdc0oU/s4000/Luobo%20gao,%20le%20g%C3%A2teau%20sal%C3%A9%20au%20radis%20blanc%20du%20nouven%20an%20chinois%20(3).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3000" data-original-width="4000" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVobb8nei66ULxtoDN-ozW9JhrYrsybr_8LcVVhYEaJMQConw3smhFE9C22fjZywW7SJzMqe0u7W7hZAZJhI5pP2XqV8eYBb3SdAxdqiLLchwz4uQkmMzWwMXoxrcLu0Wpced08QgiRXhMKmtmQxGNVrnbUfSE0nYWc9cLDP__7NcnQbiVjYTdc0oU/w400-h300/Luobo%20gao,%20le%20g%C3%A2teau%20sal%C3%A9%20au%20radis%20blanc%20du%20nouven%20an%20chinois%20(3).jpg" width="400" /></a></div><br />Le mélange devient compact avec la coagulation de l’amidon.
Laisser cuire environ 2 minutes.<p></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;"><span style="font-family: "Times New Roman",serif; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">Versez le mélange dans un moule huilé. Cuire à la vapeur
pendant 30 minutes.</span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;"><span style="font-family: "Times New Roman",serif; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";"></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkr5cY3g4_3rbDVlW0NJyDlCUW56JvI7DWjtptF9TwsVk1s-ytC8PofLlvcQzB2GOec-38MH6qAc5j4-kUE9VeLySIqY54Pf28-qlJM1YVgfN_6IP__tx1MDs_JohAuVjRk0YuuBNROf2iz06SCNobsPko5a6m_G_FYyEO1IhMUwoh1G7I7lECQdEz/s4000/Luobo%20gao,%20le%20g%C3%A2teau%20sal%C3%A9%20au%20radis%20blanc%20du%20nouven%20an%20chinois%20(4).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3000" data-original-width="4000" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkr5cY3g4_3rbDVlW0NJyDlCUW56JvI7DWjtptF9TwsVk1s-ytC8PofLlvcQzB2GOec-38MH6qAc5j4-kUE9VeLySIqY54Pf28-qlJM1YVgfN_6IP__tx1MDs_JohAuVjRk0YuuBNROf2iz06SCNobsPko5a6m_G_FYyEO1IhMUwoh1G7I7lECQdEz/w400-h300/Luobo%20gao,%20le%20g%C3%A2teau%20sal%C3%A9%20au%20radis%20blanc%20du%20nouven%20an%20chinois%20(4).jpg" width="400" /></a></div><br />Laisser reposer une nuit au frais avant dégustation. Vous
pouvez consommer le gâteau de radis blanc découpé et remis à température, ou le
faire rissoler dans de l’huile pour faire dorer et croustiller les deux faces.<p></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;"><span style="font-family: "Times New Roman",serif; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";"></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6FxyU202SICgj1q4rSYwPcFmGouwfwxg4jdIy96HjImt0CXGLwxAcJx7kcas31Uixr6WFbHWHTD9mn1CGsIo5bE41Xz19zSvS2Q5PXZ2zD_O8TXVwLouIT8Kxnn15NwLNguyZ50WlRYe_SlxU9QMo7ZJZA7tXsCuBQduHoWHlDcLdlB7CKEiVThBL/s4000/Luobo%20gao,%20le%20g%C3%A2teau%20sal%C3%A9%20au%20radis%20blanc%20du%20nouven%20an%20chinois%20(7).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3000" data-original-width="4000" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6FxyU202SICgj1q4rSYwPcFmGouwfwxg4jdIy96HjImt0CXGLwxAcJx7kcas31Uixr6WFbHWHTD9mn1CGsIo5bE41Xz19zSvS2Q5PXZ2zD_O8TXVwLouIT8Kxnn15NwLNguyZ50WlRYe_SlxU9QMo7ZJZA7tXsCuBQduHoWHlDcLdlB7CKEiVThBL/w400-h300/Luobo%20gao,%20le%20g%C3%A2teau%20sal%C3%A9%20au%20radis%20blanc%20du%20nouven%20an%20chinois%20(7).jpg" width="400" /></a></div><br />Le luobo gao se prépare habituellement dans un moule carré
ou rectangle pour avoir de belles tranches carrées ou rectangles. Mais le moule
rond fonctionne bien.<p></p><p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;"><span style="font-family: "Times New Roman",serif; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";"></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4QFMOZ6zEq9_nkDFUp1QheM_VqEtI5weOkmDDp5s_Zw0iB2fRXpFI9SdVPH5NnefS_rcaMzPcm3V0InFEysEFMKs-CAQCw9_ODXejXLECoOC1oH-ZPXZMwx_xQICLddwpEzzT-AwXDzw13NbNK-DfG_k0KSr1Y6LPZLy53NOXSDE4OrhPuSo7kSZ-/s4000/Luobo%20gao,%20le%20g%C3%A2teau%20sal%C3%A9%20au%20radis%20blanc%20du%20nouven%20an%20chinois%20(8).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3000" data-original-width="4000" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4QFMOZ6zEq9_nkDFUp1QheM_VqEtI5weOkmDDp5s_Zw0iB2fRXpFI9SdVPH5NnefS_rcaMzPcm3V0InFEysEFMKs-CAQCw9_ODXejXLECoOC1oH-ZPXZMwx_xQICLddwpEzzT-AwXDzw13NbNK-DfG_k0KSr1Y6LPZLy53NOXSDE4OrhPuSo7kSZ-/w400-h300/Luobo%20gao,%20le%20g%C3%A2teau%20sal%C3%A9%20au%20radis%20blanc%20du%20nouven%20an%20chinois%20(8).jpg" width="400" /></a></div><br /> <p></p>
positive eating positive livinghttp://www.blogger.com/profile/14580616724659036334noreply@blogger.com0tag:blogger.com,1999:blog-1212357672619319068.post-25606506854701164382024-02-04T10:06:00.002+01:002024-02-04T10:06:20.280+01:00Menu du banquet d’Etat du président français Emmanuel Macron à Stockholm.<p><span style="font-family: "Times New Roman",serif; font-size: 12.0pt; line-height: 107%;"></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3pYEhE9K3CE9TmtHDhukaXPGagRd3Ln3_d4kvalU0ldyJJvYtilBhwQ2R7gOUNyiyI3wEsAH67g0w837eubyvdMSoWKNS01BD8nB1gOnjCknFIDE65Mv267_n4axohwiHZhhgQ4peiuugI5yANKSktMv7wx9pxeerXu3-1weE9KfyTb1JMsR0fnpY/s2048/Menu%20du%20banquet%20d%E2%80%99Etat%20du%20pr%C3%A9sident%20fran%C3%A7ais%20Emmanuel%20Macron%20%C3%A0%20Stockholm%20(3).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1365" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3pYEhE9K3CE9TmtHDhukaXPGagRd3Ln3_d4kvalU0ldyJJvYtilBhwQ2R7gOUNyiyI3wEsAH67g0w837eubyvdMSoWKNS01BD8nB1gOnjCknFIDE65Mv267_n4axohwiHZhhgQ4peiuugI5yANKSktMv7wx9pxeerXu3-1weE9KfyTb1JMsR0fnpY/w266-h400/Menu%20du%20banquet%20d%E2%80%99Etat%20du%20pr%C3%A9sident%20fran%C3%A7ais%20Emmanuel%20Macron%20%C3%A0%20Stockholm%20(3).jpg" width="266" /></a></div><br />Sur l’invitation du roi Carl XVI et de la reine
Silvia, le président français Emmanuel Macron a entamé une visite d’Etat de
deux jours en Suède fin janvier 2024. <p></p><p><span style="font-family: "Times New Roman",serif; font-size: 12.0pt; line-height: 107%;"></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhS0uAfMRN9FyQfLuD58Pigd-Ez5om_tD-Qvwa27xKDfUjZkTLKBKSucfD-zT7z6RXa-pWEpeb88L-lwyXrZRMVaw6FpB9aZXlh73xmZI7xcNjYS6H5EPjTbTZZ4Bh3ekZGuwzOwCZxaLxWaS6apvqWPLN-8ZxvAEhyX_No23019OZAW1U_QadUpxo0/s1350/Menu%20du%20banquet%20d%E2%80%99Etat%20du%20pr%C3%A9sident%20fran%C3%A7ais%20Emmanuel%20Macron%20%C3%A0%20Stockholm%20(1).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1350" data-original-width="1080" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhS0uAfMRN9FyQfLuD58Pigd-Ez5om_tD-Qvwa27xKDfUjZkTLKBKSucfD-zT7z6RXa-pWEpeb88L-lwyXrZRMVaw6FpB9aZXlh73xmZI7xcNjYS6H5EPjTbTZZ4Bh3ekZGuwzOwCZxaLxWaS6apvqWPLN-8ZxvAEhyX_No23019OZAW1U_QadUpxo0/w320-h400/Menu%20du%20banquet%20d%E2%80%99Etat%20du%20pr%C3%A9sident%20fran%C3%A7ais%20Emmanuel%20Macron%20%C3%A0%20Stockholm%20(1).jpg" width="320" /></a></div><br />La dernière visite d’un président
français remonte en 2014. A cette occasion, le mardi 30 janvier 2024, le roi et
la reine ont organisé un banquet d’Etat au Palais royal de Stockholm avec 170
convives. Le menu servi était typiquement suédois, avec des produits du pays.
Pour notre plaisir de yeux, le palais royal a partagé le menu en français et
les photos.<p></p><p class="MsoNormal"><span style="font-family: "Times New Roman",serif; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-font-kerning: 0pt; mso-ligatures: none;">Caviar de Kalix
Royale à la crème acidulée aux anchois, ciboulette et beurre noisette.</span></p><p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;"><span style="font-family: "Times New Roman",serif; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-font-kerning: 0pt; mso-ligatures: none;"></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhku54ub8ahn4GfOdhLRGU7wRYh13REJLcJw1-KrFlX5kKNypzj7YTKf4W3rBq0vBvOv8lA0PfcpQH0uDeqL1daiOZv9cPPjxvTl34zuxCH9WapCtpls1OkrRCzj-49ay0VZ-yg_TOCepQVV7cm1SOI600N5hp7NiWtrsg82oWumfvmLUz0bXqYA3h_/s2048/Menu%20du%20banquet%20d%E2%80%99Etat%20du%20pr%C3%A9sident%20fran%C3%A7ais%20Emmanuel%20Macron%20%C3%A0%20Stockholm%20(5).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1365" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhku54ub8ahn4GfOdhLRGU7wRYh13REJLcJw1-KrFlX5kKNypzj7YTKf4W3rBq0vBvOv8lA0PfcpQH0uDeqL1daiOZv9cPPjxvTl34zuxCH9WapCtpls1OkrRCzj-49ay0VZ-yg_TOCepQVV7cm1SOI600N5hp7NiWtrsg82oWumfvmLUz0bXqYA3h_/w266-h400/Menu%20du%20banquet%20d%E2%80%99Etat%20du%20pr%C3%A9sident%20fran%C3%A7ais%20Emmanuel%20Macron%20%C3%A0%20Stockholm%20(5).jpg" width="266" /></a></div><br />Dos de morue,
marinière de moules persillée, terrine de chou-fleur, brocoli, aneth et piment
vert de Jalapa.<p></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;"><span style="font-family: "Times New Roman",serif; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-font-kerning: 0pt; mso-ligatures: none;"></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHrQ_ijPx3PbB8D0cZesnENMr9p99gkOKoL97YUnfYB028BINH0ZtF-aLjwEt7KS4DQvM3ZXsZVug1YQrQ16aiSugBAo_Hh-4cqKGA6llWcb177rZ2sTkIT2RFqJJ-ZfMYYoMRqyQDMIBeywsHgQXDj6LETsxESCFctxd9gm72YNESmgN9gFi7xSFN/s2048/Menu%20du%20banquet%20d%E2%80%99Etat%20du%20pr%C3%A9sident%20fran%C3%A7ais%20Emmanuel%20Macron%20%C3%A0%20Stockholm%20(4).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1365" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHrQ_ijPx3PbB8D0cZesnENMr9p99gkOKoL97YUnfYB028BINH0ZtF-aLjwEt7KS4DQvM3ZXsZVug1YQrQ16aiSugBAo_Hh-4cqKGA6llWcb177rZ2sTkIT2RFqJJ-ZfMYYoMRqyQDMIBeywsHgQXDj6LETsxESCFctxd9gm72YNESmgN9gFi7xSFN/w266-h400/Menu%20du%20banquet%20d%E2%80%99Etat%20du%20pr%C3%A9sident%20fran%C3%A7ais%20Emmanuel%20Macron%20%C3%A0%20Stockholm%20(4).jpg" width="266" /></a></div><br />Selle de renne au
genièvre et thym, jarret braisé et son boudin de renne et betteraves rouges
glacées.<p></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;"><span style="font-family: "Times New Roman",serif; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman"; mso-font-kerning: 0pt; mso-ligatures: none;"></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBMpuCohICfmYowrHAKw93sr6sW4ST3keRb_m56IdWHM11VIIE6vBrout2_PnVy8bt2KoP4PNbS_jtohlBRfMnz6fVDFQgYy7c6HcHX7D5JUMPiSZPiR_XhwvB9jh1bIdcCieR6SmL6pAbrwba596arF-uIXK9T_cXEFw0OdTLH9LjDihJYGOSDUtU/s2048/Menu%20du%20banquet%20d%E2%80%99Etat%20du%20pr%C3%A9sident%20fran%C3%A7ais%20Emmanuel%20Macron%20%C3%A0%20Stockholm%20(6).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1365" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBMpuCohICfmYowrHAKw93sr6sW4ST3keRb_m56IdWHM11VIIE6vBrout2_PnVy8bt2KoP4PNbS_jtohlBRfMnz6fVDFQgYy7c6HcHX7D5JUMPiSZPiR_XhwvB9jh1bIdcCieR6SmL6pAbrwba596arF-uIXK9T_cXEFw0OdTLH9LjDihJYGOSDUtU/w266-h400/Menu%20du%20banquet%20d%E2%80%99Etat%20du%20pr%C3%A9sident%20fran%C3%A7ais%20Emmanuel%20Macron%20%C3%A0%20Stockholm%20(6).jpg" width="266" /></a></div><br />Mûres des Marais,
punch, vanille de Tahiti et cardamome<p></p>
<p class="MsoNormal"><span style="font-family: "Times New Roman",serif; font-size: 12.0pt; line-height: 107%;"></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9ThJwmyRO5DO0d0dnx1yNgKEU6QrDwIJiHmsGZolbt6z2ECA6O0Tv2_MJq7GaQZvxeRXkmsY0szC2i6cu2xNmQAxjD1zg9De__EKiHFrHccCapr3_ljutJlD-LBMerJLNWzpsol50_qlcLf3BvjzO39g16ltGRh1LcfCeCK10GcyLualQFeUQ-XrT/s2048/Menu%20du%20banquet%20d%E2%80%99Etat%20du%20pr%C3%A9sident%20fran%C3%A7ais%20Emmanuel%20Macron%20%C3%A0%20Stockholm%20(2).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1638" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9ThJwmyRO5DO0d0dnx1yNgKEU6QrDwIJiHmsGZolbt6z2ECA6O0Tv2_MJq7GaQZvxeRXkmsY0szC2i6cu2xNmQAxjD1zg9De__EKiHFrHccCapr3_ljutJlD-LBMerJLNWzpsol50_qlcLf3BvjzO39g16ltGRh1LcfCeCK10GcyLualQFeUQ-XrT/w320-h400/Menu%20du%20banquet%20d%E2%80%99Etat%20du%20pr%C3%A9sident%20fran%C3%A7ais%20Emmanuel%20Macron%20%C3%A0%20Stockholm%20(2).jpg" width="320" /></a></div><br />Le dîner s’était déroulé dans la galerie Karl XI avec
un décor inspiré de la galerie des Glaces du château de Versailles français. Il
n’y a pas eu de communication sur les vins servis.<p></p>
positive eating positive livinghttp://www.blogger.com/profile/14580616724659036334noreply@blogger.com0tag:blogger.com,1999:blog-1212357672619319068.post-85118238284238645202024-02-03T18:18:00.006+01:002024-02-03T18:22:05.533+01:00Street-food chinoise et danses de lions pour célébrer l’année du Dragon à Belleville, Paris<p><span style="font-size: small;"><span style="font-family: times; line-height: 107%;"></span></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1SnkwRstzkJThERMVVHUa35fTBSsSkiu3YpCUDxlrqcNMLV9MQA3Y_enotxqtqpJUJFl2Wu6gg7G6Pc2XoxfyB1d57rrb07EqlSHJQUte8lB7-OL4QPYBkgTW4i8hPIWqgzvR0r1v3qbCWkSEjjSyC2TCHUpVPFBNBgw7_2YDGjg7j9iVdoJVnl8s/s4000/Street-food%20chinoise%20et%20danses%20de%20lions%20pour%20c%C3%A9l%C3%A9brer%20l%E2%80%99ann%C3%A9e%20du%20Dragon%20%C3%A0%20Belleville,%20Paris%20(4).jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3000" data-original-width="4000" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1SnkwRstzkJThERMVVHUa35fTBSsSkiu3YpCUDxlrqcNMLV9MQA3Y_enotxqtqpJUJFl2Wu6gg7G6Pc2XoxfyB1d57rrb07EqlSHJQUte8lB7-OL4QPYBkgTW4i8hPIWqgzvR0r1v3qbCWkSEjjSyC2TCHUpVPFBNBgw7_2YDGjg7j9iVdoJVnl8s/w400-h300/Street-food%20chinoise%20et%20danses%20de%20lions%20pour%20c%C3%A9l%C3%A9brer%20l%E2%80%99ann%C3%A9e%20du%20Dragon%20%C3%A0%20Belleville,%20Paris%20(4).jpg" width="400" /></a></span></div><span style="font-size: small;"><br />La bruine sur Paris ce matin et cet après-midi n’a pas découragé la
foule des grands jours à venir célébrer la nouvelle année chinoise sous le
signe du Dragon ! La fête était joyeuse, gourmande, colorée, dépaysante ! </span><p></p><p><span style="font-size: small;"><span style="font-family: times; line-height: 107%;"></span></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5ucL-iqhaTHwtoSRlnSTu4cmGdeq1CcIt6wq1fWF2UJ1SYN_I4RrmLvh1nVztodz0HRVy2OfSpwCG0t4Jbh46Qmbc2dCNvAe3FioaWL8mbPrMyV4JRXvvTEsVGXx6FFL0_SMnzIdBhMEbtS_Ffc1shpwS7ILX__GJEgIX5zYH3gLcfWgXtQvSzllo/s864/Street-food%20chinoise%20et%20danses%20de%20lions%20pour%20c%C3%A9l%C3%A9brer%20l%E2%80%99ann%C3%A9e%20du%20Dragon%20%C3%A0%20Belleville,%20Paris%20(29).jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="641" data-original-width="864" height="296" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5ucL-iqhaTHwtoSRlnSTu4cmGdeq1CcIt6wq1fWF2UJ1SYN_I4RrmLvh1nVztodz0HRVy2OfSpwCG0t4Jbh46Qmbc2dCNvAe3FioaWL8mbPrMyV4JRXvvTEsVGXx6FFL0_SMnzIdBhMEbtS_Ffc1shpwS7ILX__GJEgIX5zYH3gLcfWgXtQvSzllo/w400-h296/Street-food%20chinoise%20et%20danses%20de%20lions%20pour%20c%C3%A9l%C3%A9brer%20l%E2%80%99ann%C3%A9e%20du%20Dragon%20%C3%A0%20Belleville,%20Paris%20(29).jpg" width="400" /></a></span></div><span style="font-size: small;"><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0X7nD8Oz4XeD6SMELpTlhIjDuUeTIcAO905Gl7ZsBrfXOf8lADYRgaTlgGPw27d9ucOROqg-HXR0oh2-AjQrjlMp8zFoLXz2WcMIMCdFkMW2eNclHnb5ffu2R8gyI-P1tQo_Ps0i6GnoK3kPNDwmx2FbISJc0E-uZL4lagOMMbn6ypl1W-caY-_ME/s3264/Street-food%20chinoise%20et%20danses%20de%20lions%20pour%20c%C3%A9l%C3%A9brer%20l%E2%80%99ann%C3%A9e%20du%20Dragon%20%C3%A0%20Belleville,%20Paris%20(27).jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2448" data-original-width="3264" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0X7nD8Oz4XeD6SMELpTlhIjDuUeTIcAO905Gl7ZsBrfXOf8lADYRgaTlgGPw27d9ucOROqg-HXR0oh2-AjQrjlMp8zFoLXz2WcMIMCdFkMW2eNclHnb5ffu2R8gyI-P1tQo_Ps0i6GnoK3kPNDwmx2FbISJc0E-uZL4lagOMMbn6ypl1W-caY-_ME/w400-h300/Street-food%20chinoise%20et%20danses%20de%20lions%20pour%20c%C3%A9l%C3%A9brer%20l%E2%80%99ann%C3%A9e%20du%20Dragon%20%C3%A0%20Belleville,%20Paris%20(27).jpg" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEFUORyvUnkzd7GfLPyFwAvfJ7v6ejWOBOoWeWR5LiAi86ZQc3WdT21XlkMcvIZFrvX5rzpB0QoWt7PG9RUn8zFFarvUZZ2dVkH4Jt9OWCDpAIJHVVUQI1aMMJiwhiaWYWUkWpkdoLSZqRAgj7BpcueHeo8nrRGyK-qVkASEEFda1pxLLb4RiqFJ0A/s3264/Street-food%20chinoise%20et%20danses%20de%20lions%20pour%20c%C3%A9l%C3%A9brer%20l%E2%80%99ann%C3%A9e%20du%20Dragon%20%C3%A0%20Belleville,%20Paris%20(28).jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2448" data-original-width="3264" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEFUORyvUnkzd7GfLPyFwAvfJ7v6ejWOBOoWeWR5LiAi86ZQc3WdT21XlkMcvIZFrvX5rzpB0QoWt7PG9RUn8zFFarvUZZ2dVkH4Jt9OWCDpAIJHVVUQI1aMMJiwhiaWYWUkWpkdoLSZqRAgj7BpcueHeo8nrRGyK-qVkASEEFda1pxLLb4RiqFJ0A/w400-h300/Street-food%20chinoise%20et%20danses%20de%20lions%20pour%20c%C3%A9l%C3%A9brer%20l%E2%80%99ann%C3%A9e%20du%20Dragon%20%C3%A0%20Belleville,%20Paris%20(28).jpg" width="400" /></a></div><br />Dès midi, les visiteurs affamés prenaient d’assaut tous les stands de street-food.
Il était très difficile de circuler dans les allées. </span><p></p><p><span style="font-size: small;"><span style="font-family: times; line-height: 107%;"></span></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2R_x7t9Hkn2X_MRSIdhva2F1jFhQSolPUCPjIDisVl7w9npCONm5-ztVzJ2Ftk24vvq3kBCE9H9D9nueoGKPevOf3-UMHnIfwDRO9BF4OSdA10cLF-_4JF_MF_sD7QLKwD6TWAu8qGl-He6gjNc20I9E5hHt5gijM6aUiNohClS8lvkA5zx-e8u19/s4000/Street-food%20chinoise%20et%20danses%20de%20lions%20pour%20c%C3%A9l%C3%A9brer%20l%E2%80%99ann%C3%A9e%20du%20Dragon%20%C3%A0%20Belleville,%20Paris%20(15).jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3000" data-original-width="4000" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2R_x7t9Hkn2X_MRSIdhva2F1jFhQSolPUCPjIDisVl7w9npCONm5-ztVzJ2Ftk24vvq3kBCE9H9D9nueoGKPevOf3-UMHnIfwDRO9BF4OSdA10cLF-_4JF_MF_sD7QLKwD6TWAu8qGl-He6gjNc20I9E5hHt5gijM6aUiNohClS8lvkA5zx-e8u19/w400-h300/Street-food%20chinoise%20et%20danses%20de%20lions%20pour%20c%C3%A9l%C3%A9brer%20l%E2%80%99ann%C3%A9e%20du%20Dragon%20%C3%A0%20Belleville,%20Paris%20(15).jpg" width="400" /></a></span></div><span style="font-size: small;"><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJhKk4oVHCscOByM-XLxJwE155m1VcK4KHZI-IVjwm-sek8xkVgj58P8xjp2vYnxPMkzbhBW6Z03tf89kQqzw-4UDiUxV1SycOcnJOqCAhUI-bJEAT6GPrHMC1Oo5Euu9oL45fmvNMQ9Z3rjAytPRjBr09eUAfBwJiZY4X9h9RvEjog60ZMiiuZ1tl/s4000/Street-food%20chinoise%20et%20danses%20de%20lions%20pour%20c%C3%A9l%C3%A9brer%20l%E2%80%99ann%C3%A9e%20du%20Dragon%20%C3%A0%20Belleville,%20Paris%20(9).jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3000" data-original-width="4000" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJhKk4oVHCscOByM-XLxJwE155m1VcK4KHZI-IVjwm-sek8xkVgj58P8xjp2vYnxPMkzbhBW6Z03tf89kQqzw-4UDiUxV1SycOcnJOqCAhUI-bJEAT6GPrHMC1Oo5Euu9oL45fmvNMQ9Z3rjAytPRjBr09eUAfBwJiZY4X9h9RvEjog60ZMiiuZ1tl/w400-h300/Street-food%20chinoise%20et%20danses%20de%20lions%20pour%20c%C3%A9l%C3%A9brer%20l%E2%80%99ann%C3%A9e%20du%20Dragon%20%C3%A0%20Belleville,%20Paris%20(9).jpg" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0MpZKc155SUFQQAD6b8SMuEef0fwUmata7zWQKSObe4lVRvzhfQqkPGDEZ4oRRtPmS9jsTKd19gDdcWMUkRoVH2o1rhAV-jaeedjooQZ97gTNVNjbJrj0Ao1MAOrrN9bPNif7Pvk5Q7DaB0Fde62d1TsP6t0hMOToUjgQKG_UH_lEUdlRaQEAx6jw/s4000/Street-food%20chinoise%20et%20danses%20de%20lions%20pour%20c%C3%A9l%C3%A9brer%20l%E2%80%99ann%C3%A9e%20du%20Dragon%20%C3%A0%20Belleville,%20Paris%20(10).jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="3000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0MpZKc155SUFQQAD6b8SMuEef0fwUmata7zWQKSObe4lVRvzhfQqkPGDEZ4oRRtPmS9jsTKd19gDdcWMUkRoVH2o1rhAV-jaeedjooQZ97gTNVNjbJrj0Ao1MAOrrN9bPNif7Pvk5Q7DaB0Fde62d1TsP6t0hMOToUjgQKG_UH_lEUdlRaQEAx6jw/w300-h400/Street-food%20chinoise%20et%20danses%20de%20lions%20pour%20c%C3%A9l%C3%A9brer%20l%E2%80%99ann%C3%A9e%20du%20Dragon%20%C3%A0%20Belleville,%20Paris%20(10).jpg" width="300" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8PbfWBS_Xrh3YL87Ics7IIHrOxL2-zSBjWQIR1qR5wMhUJJyi0MAexpePg0AA1Pzov5qgv_P1c6UsnepDxrWmq8Wwc3S_djMkwHDVt7lqVS6u3MNw1f01_i9NMCfXig4pQjsp9AJ9vgnzpKy4CYhhgA6xT6vFfgtEqVeVhhGrkjcTBuAkATGsqpO5/s4000/Street-food%20chinoise%20et%20danses%20de%20lions%20pour%20c%C3%A9l%C3%A9brer%20l%E2%80%99ann%C3%A9e%20du%20Dragon%20%C3%A0%20Belleville,%20Paris%20(14).jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="3000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8PbfWBS_Xrh3YL87Ics7IIHrOxL2-zSBjWQIR1qR5wMhUJJyi0MAexpePg0AA1Pzov5qgv_P1c6UsnepDxrWmq8Wwc3S_djMkwHDVt7lqVS6u3MNw1f01_i9NMCfXig4pQjsp9AJ9vgnzpKy4CYhhgA6xT6vFfgtEqVeVhhGrkjcTBuAkATGsqpO5/w300-h400/Street-food%20chinoise%20et%20danses%20de%20lions%20pour%20c%C3%A9l%C3%A9brer%20l%E2%80%99ann%C3%A9e%20du%20Dragon%20%C3%A0%20Belleville,%20Paris%20(14).jpg" width="300" /></a></div><br />Que ce soit pour les brochettes
de bœuf, de poulet, d’abats au cumin grillées au charbon de bois, les soupes de
nouilles mala épicées, les raviolis grillés, les rouleaux de printemps frits,
les brioches au porc à la vapeur, les roujiamo (<span class="lang-zh-hans" style="font-family: times;"><span lang="ZH-CN" style="line-height: 107%;">肉夹</span></span><span class="lang-zh-hans" style="font-family: times;"><span lang="ZH-CN" style="line-height: 107%;">馍</span></span><span style="font-family: times; line-height: 107%;"> le sandwich de Xian garni de viande
de porc braisée aux épices),</span></span><p></p><p><span style="font-size: small;"><span style="font-family: times; line-height: 107%;"></span></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUyPngdCfuhOZlCTxgaMWrUuzczQ_HnBmU6RDdF8R44SWrmKwUAuDwN_fzgjW4b1M9-rHYqFRd6IBsiC3UFIJHr8TWZetHScdmZwfiN63ujqDR2kMkoT05wpecYhwLf5yokkGizVOl2xa1j_2WW_Cy__D8k0IiwEPkYbPPyJmbVoUyOW2-EhGPllnc/s4000/Street-food%20chinoise%20et%20danses%20de%20lions%20pour%20c%C3%A9l%C3%A9brer%20l%E2%80%99ann%C3%A9e%20du%20Dragon%20%C3%A0%20Belleville,%20Paris%20(12).jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3000" data-original-width="4000" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUyPngdCfuhOZlCTxgaMWrUuzczQ_HnBmU6RDdF8R44SWrmKwUAuDwN_fzgjW4b1M9-rHYqFRd6IBsiC3UFIJHr8TWZetHScdmZwfiN63ujqDR2kMkoT05wpecYhwLf5yokkGizVOl2xa1j_2WW_Cy__D8k0IiwEPkYbPPyJmbVoUyOW2-EhGPllnc/w400-h300/Street-food%20chinoise%20et%20danses%20de%20lions%20pour%20c%C3%A9l%C3%A9brer%20l%E2%80%99ann%C3%A9e%20du%20Dragon%20%C3%A0%20Belleville,%20Paris%20(12).jpg" width="400" /></a></span></div><span style="font-size: small;"><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5v9ORGDRYtMUA4x6kpN0qMFuBOM0mKmtnOF9GUbrgYViRhdISe-tiGQUX0ahLkc4UCCUNbnOT6ceSKgPLuFWLYM67mBME_3cjSVBeCwnVp1-4ZQQvSvQCnr_kZ-Ou_diYwdqarWKm4g5WbHiFSQN15401KG98kOe6mlJ5dAfBxX7AEGpd2wL2KYbm/s3264/Street-food%20chinoise%20et%20danses%20de%20lions%20pour%20c%C3%A9l%C3%A9brer%20l%E2%80%99ann%C3%A9e%20du%20Dragon%20%C3%A0%20Belleville,%20Paris%20(11).jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2448" data-original-width="3264" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5v9ORGDRYtMUA4x6kpN0qMFuBOM0mKmtnOF9GUbrgYViRhdISe-tiGQUX0ahLkc4UCCUNbnOT6ceSKgPLuFWLYM67mBME_3cjSVBeCwnVp1-4ZQQvSvQCnr_kZ-Ou_diYwdqarWKm4g5WbHiFSQN15401KG98kOe6mlJ5dAfBxX7AEGpd2wL2KYbm/w400-h300/Street-food%20chinoise%20et%20danses%20de%20lions%20pour%20c%C3%A9l%C3%A9brer%20l%E2%80%99ann%C3%A9e%20du%20Dragon%20%C3%A0%20Belleville,%20Paris%20(11).jpg" width="400" /></a></div><br /><div class="separator" style="clear: both; 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text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiU6mtGw8Y-vEaSQZvxBcwPJAkSkf6nZPr-01iQozyNmjyA8xiiAYwgy_fgq1Bahf3O9JL5plEW38_5Ggq_nlsEAgJegfDhAvpMcIUqwlIYcPF6zVOTKGx8VDBKWIf86mHyZ1UN3dVQ4tJUC4wRnxHqYAUQTGPWrYeDmLbo9bWogMj-GkxvZdn3Ri60/s4000/Street-food%20chinoise%20et%20danses%20de%20lions%20pour%20c%C3%A9l%C3%A9brer%20l%E2%80%99ann%C3%A9e%20du%20Dragon%20%C3%A0%20Belleville,%20Paris%20(18).jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3000" data-original-width="4000" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiU6mtGw8Y-vEaSQZvxBcwPJAkSkf6nZPr-01iQozyNmjyA8xiiAYwgy_fgq1Bahf3O9JL5plEW38_5Ggq_nlsEAgJegfDhAvpMcIUqwlIYcPF6zVOTKGx8VDBKWIf86mHyZ1UN3dVQ4tJUC4wRnxHqYAUQTGPWrYeDmLbo9bWogMj-GkxvZdn3Ri60/w400-h300/Street-food%20chinoise%20et%20danses%20de%20lions%20pour%20c%C3%A9l%C3%A9brer%20l%E2%80%99ann%C3%A9e%20du%20Dragon%20%C3%A0%20Belleville,%20Paris%20(18).jpg" width="400" /></a></div><br /> les galettes florales, les brochettes de fruits
nappées de caramel, les gâteaux en forme de roue <span lang="ZH-CN" style="font-family: times; line-height: 107%;">車輪</span><span lang="ZH-CN" style="font-family: times; line-height: 107%;">餅 </span><span style="font-family: times; line-height: 107%;">de Taiwan, des gâteaux de
riz à la crème d’haricots rouge…</span></span><p></p><p><span style="font-size: small;"><span style="font-family: times; line-height: 107%;"></span></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwCEjyeS1XbXoNb-bnOfb85tHk0c8BxCoEp0zX5p6HyHU2G-9o-EsobBT4JwWYX_a7-pZtTaG_WO6nRk14dPknJO-myZFhmt4-PgIsSn1Jf6zBJcVW71HC6V8qlNSva0PkL9ClLRFVEVHmssizdoTmWb3Hbe_nTyLKH4NuuT9RFBo2jk_jGp-K8-hn/s4000/Street-food%20chinoise%20et%20danses%20de%20lions%20pour%20c%C3%A9l%C3%A9brer%20l%E2%80%99ann%C3%A9e%20du%20Dragon%20%C3%A0%20Belleville,%20Paris%20(19).jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3000" data-original-width="4000" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwCEjyeS1XbXoNb-bnOfb85tHk0c8BxCoEp0zX5p6HyHU2G-9o-EsobBT4JwWYX_a7-pZtTaG_WO6nRk14dPknJO-myZFhmt4-PgIsSn1Jf6zBJcVW71HC6V8qlNSva0PkL9ClLRFVEVHmssizdoTmWb3Hbe_nTyLKH4NuuT9RFBo2jk_jGp-K8-hn/w400-h300/Street-food%20chinoise%20et%20danses%20de%20lions%20pour%20c%C3%A9l%C3%A9brer%20l%E2%80%99ann%C3%A9e%20du%20Dragon%20%C3%A0%20Belleville,%20Paris%20(19).jpg" width="400" /></a></span></div><span style="font-size: small;"><br /><div class="separator" style="clear: both; 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text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMW22UxxOcTiY8n7R7UhZHimK-fC2wXlT7hyKB0lwP3DmJ6zSN35s_Lmdal4-1i4Ku2V4dnS72LWqWpZxog4Tjku0s_w41iqJLQoJUM484vFzhgWqW2DKh9FXJknXs2TyDUAS9f_fY4MI_grL6KgqZkq-pMKIXATEvXwmdYlDSdUEv83MSQTMEXLiG/s4000/Street-food%20chinoise%20et%20danses%20de%20lions%20pour%20c%C3%A9l%C3%A9brer%20l%E2%80%99ann%C3%A9e%20du%20Dragon%20%C3%A0%20Belleville,%20Paris%20(26).jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3000" data-original-width="4000" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMW22UxxOcTiY8n7R7UhZHimK-fC2wXlT7hyKB0lwP3DmJ6zSN35s_Lmdal4-1i4Ku2V4dnS72LWqWpZxog4Tjku0s_w41iqJLQoJUM484vFzhgWqW2DKh9FXJknXs2TyDUAS9f_fY4MI_grL6KgqZkq-pMKIXATEvXwmdYlDSdUEv83MSQTMEXLiG/w400-h300/Street-food%20chinoise%20et%20danses%20de%20lions%20pour%20c%C3%A9l%C3%A9brer%20l%E2%80%99ann%C3%A9e%20du%20Dragon%20%C3%A0%20Belleville,%20Paris%20(26).jpg" width="400" /></a></div><br />il faut faire la queue patiemment pour être
servi. </span><p></p><p><span style="font-size: small;"><span style="font-family: times; line-height: 107%;"></span></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjT8RSKoHf96HnJcdD6BlNRr5fodl6BDLEOPmAAyFPPAACXHgOO66-CJfey4F5vzy17dWMBlDgzv_HqDlOyFeFss9bbfTiUZ5ecTAw6MbD0XOc-NGa6QxSQYqBo2cmSn5XHd0ohFrJAP6Biiyy3MQ9tTIMvLj0VnlbA8MmEamXO6wN290Ua59mRU9PO/s4000/Street-food%20chinoise%20et%20danses%20de%20lions%20pour%20c%C3%A9l%C3%A9brer%20l%E2%80%99ann%C3%A9e%20du%20Dragon%20%C3%A0%20Belleville,%20Paris%20(1).jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3000" data-original-width="4000" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjT8RSKoHf96HnJcdD6BlNRr5fodl6BDLEOPmAAyFPPAACXHgOO66-CJfey4F5vzy17dWMBlDgzv_HqDlOyFeFss9bbfTiUZ5ecTAw6MbD0XOc-NGa6QxSQYqBo2cmSn5XHd0ohFrJAP6Biiyy3MQ9tTIMvLj0VnlbA8MmEamXO6wN290Ua59mRU9PO/w400-h300/Street-food%20chinoise%20et%20danses%20de%20lions%20pour%20c%C3%A9l%C3%A9brer%20l%E2%80%99ann%C3%A9e%20du%20Dragon%20%C3%A0%20Belleville,%20Paris%20(1).jpg" width="400" /></a></span></div><span style="font-size: small;"><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipk0eeEyYyEqMcyMOvlNK7BxaQIHPm0E9SsHlAetQ8indKWM4YInZAc1zQkIPsnXmc5BcSw4ZWsLi34qhYeK29FYXu-Th7jl__JViR7TqwUpcSksARAGC_cXSgE_h-u63Q7jpzQtO_xGV1p1cVLIUfcrr0dPNAKaRmovdpdPZ3_MldiEytWXJxOlb8/s4000/Street-food%20chinoise%20et%20danses%20de%20lions%20pour%20c%C3%A9l%C3%A9brer%20l%E2%80%99ann%C3%A9e%20du%20Dragon%20%C3%A0%20Belleville,%20Paris%20(2).jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3000" data-original-width="4000" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipk0eeEyYyEqMcyMOvlNK7BxaQIHPm0E9SsHlAetQ8indKWM4YInZAc1zQkIPsnXmc5BcSw4ZWsLi34qhYeK29FYXu-Th7jl__JViR7TqwUpcSksARAGC_cXSgE_h-u63Q7jpzQtO_xGV1p1cVLIUfcrr0dPNAKaRmovdpdPZ3_MldiEytWXJxOlb8/w400-h300/Street-food%20chinoise%20et%20danses%20de%20lions%20pour%20c%C3%A9l%C3%A9brer%20l%E2%80%99ann%C3%A9e%20du%20Dragon%20%C3%A0%20Belleville,%20Paris%20(2).jpg" width="400" /></a></div><br />Les boissons soft thé, buble tea, jus de fruits et alcoolisées, les bai
ju accompagnent les mets dégustés. <div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKRFTCWo4MM27Vp8Uz2VNu59rvIVWQxN1J5L_Ic6cb2Q0h5CXc9VdMKTCU3Itdxy7CVk3zeuR_o2XO8X2F5cHxN3WgfxMsuLvaUj37IBt8T1Yse9NH6UfuTUbv5a135NQQmf_1Nq_iW9npHi7bUdK7tl82pwRuTA2WtDldzFTBXdScMbnZLeqGvInV/s4000/Street-food%20chinoise%20et%20danses%20de%20lions%20pour%20c%C3%A9l%C3%A9brer%20l%E2%80%99ann%C3%A9e%20du%20Dragon%20%C3%A0%20Belleville,%20Paris%20(5).jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3000" data-original-width="4000" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKRFTCWo4MM27Vp8Uz2VNu59rvIVWQxN1J5L_Ic6cb2Q0h5CXc9VdMKTCU3Itdxy7CVk3zeuR_o2XO8X2F5cHxN3WgfxMsuLvaUj37IBt8T1Yse9NH6UfuTUbv5a135NQQmf_1Nq_iW9npHi7bUdK7tl82pwRuTA2WtDldzFTBXdScMbnZLeqGvInV/w400-h300/Street-food%20chinoise%20et%20danses%20de%20lions%20pour%20c%C3%A9l%C3%A9brer%20l%E2%80%99ann%C3%A9e%20du%20Dragon%20%C3%A0%20Belleville,%20Paris%20(5).jpg" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvZ_ZC9E4kEFYl3xDp_JLb4SPL4WKlQ3MCQ63DhHJ4FbUZ23zsBEUJjDOSi9wU253Kvu9Fh1xpZlBEuLaR9O0VMQzztrcmHvbkJLRok_J4Atje7sRozFo_1IpWoWveaittZlF40Xka0gNzfGTz9RSBYSmzfTcaU_9Oi-JExzH8n8NgC6Fnc5_q25JO/s4000/Street-food%20chinoise%20et%20danses%20de%20lions%20pour%20c%C3%A9l%C3%A9brer%20l%E2%80%99ann%C3%A9e%20du%20Dragon%20%C3%A0%20Belleville,%20Paris%20(3).jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3000" data-original-width="4000" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvZ_ZC9E4kEFYl3xDp_JLb4SPL4WKlQ3MCQ63DhHJ4FbUZ23zsBEUJjDOSi9wU253Kvu9Fh1xpZlBEuLaR9O0VMQzztrcmHvbkJLRok_J4Atje7sRozFo_1IpWoWveaittZlF40Xka0gNzfGTz9RSBYSmzfTcaU_9Oi-JExzH8n8NgC6Fnc5_q25JO/w400-h300/Street-food%20chinoise%20et%20danses%20de%20lions%20pour%20c%C3%A9l%C3%A9brer%20l%E2%80%99ann%C3%A9e%20du%20Dragon%20%C3%A0%20Belleville,%20Paris%20(3).jpg" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIsNWgZbdTc0zRQDQtIjyhS6SRUupLs58RQwmAgmvfJtxeQIDb0V355VtD5Zof8iBKlNTkaizu8HEVmSCG5P93FQJ7GW10WEulrsbjkNBm92Yox2CECHt2e6HYnnTxTT4VOjgNdr7yP8XXQuDevAKNmsU6Mg77LZXUFaSCSqNxAMy9kcYM2ZeleeCC/s4000/Street-food%20chinoise%20et%20danses%20de%20lions%20pour%20c%C3%A9l%C3%A9brer%20l%E2%80%99ann%C3%A9e%20du%20Dragon%20%C3%A0%20Belleville,%20Paris%20(7).jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3000" data-original-width="4000" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIsNWgZbdTc0zRQDQtIjyhS6SRUupLs58RQwmAgmvfJtxeQIDb0V355VtD5Zof8iBKlNTkaizu8HEVmSCG5P93FQJ7GW10WEulrsbjkNBm92Yox2CECHt2e6HYnnTxTT4VOjgNdr7yP8XXQuDevAKNmsU6Mg77LZXUFaSCSqNxAMy9kcYM2ZeleeCC/w400-h300/Street-food%20chinoise%20et%20danses%20de%20lions%20pour%20c%C3%A9l%C3%A9brer%20l%E2%80%99ann%C3%A9e%20du%20Dragon%20%C3%A0%20Belleville,%20Paris%20(7).jpg" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuW0N0DhDn4K1thUHMgELK-URgXeYTDtMW1_P_BohGXLywCKWhI6JEtA6lKWbuJG5cCZrQM4eIxrEmcq0iGhEIf0Qx5E0dwiVmnsfo5j2ynixVEKft5HwDtBWawMOSdAGy6cmVzC-uUwDxspzDdWaRxymRiXcwvVMx9Ch6XWcK2IvYgmLoWgcDKiIg/s4000/Street-food%20chinoise%20et%20danses%20de%20lions%20pour%20c%C3%A9l%C3%A9brer%20l%E2%80%99ann%C3%A9e%20du%20Dragon%20%C3%A0%20Belleville,%20Paris%20(8).jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="3000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuW0N0DhDn4K1thUHMgELK-URgXeYTDtMW1_P_BohGXLywCKWhI6JEtA6lKWbuJG5cCZrQM4eIxrEmcq0iGhEIf0Qx5E0dwiVmnsfo5j2ynixVEKft5HwDtBWawMOSdAGy6cmVzC-uUwDxspzDdWaRxymRiXcwvVMx9Ch6XWcK2IvYgmLoWgcDKiIg/w300-h400/Street-food%20chinoise%20et%20danses%20de%20lions%20pour%20c%C3%A9l%C3%A9brer%20l%E2%80%99ann%C3%A9e%20du%20Dragon%20%C3%A0%20Belleville,%20Paris%20(8).jpg" width="300" /></a></div><br />Comme c’est un marché du nouvel an, les visiteurs
peuvent acheter les sentences parallèles de bonheur, de santé et de prospérité
pour décorer l’entrée des portes, les dieux qui sécurisent la maison, des bonnets
à l’effigie du dragon, et des colifichets de la fête de printemps pour le plaisir. </span><p></p><p><span style="font-size: small;"><span style="font-family: times; line-height: 107%;"></span></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFCPIPMrjlpC4odvK2K2CMBNn6gfhN_T6laG1dYEtcNaQ8gUODHAR1Dj9NerCeSvn1zFPYL5g_uBmVldz76va_l_MbnrKE2aaIiGIQ_I4sMjM_25ofKG8ml7u3gck5XtMbzeQwxCdDWwQOYf9YJEIaYFT2D88B00Ue1zSEud7EqFZqTAgEypwnSCjx/s4000/Street-food%20chinoise%20et%20danses%20de%20lions%20pour%20c%C3%A9l%C3%A9brer%20l%E2%80%99ann%C3%A9e%20du%20Dragon%20%C3%A0%20Belleville,%20Paris%20(30).jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3000" data-original-width="4000" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFCPIPMrjlpC4odvK2K2CMBNn6gfhN_T6laG1dYEtcNaQ8gUODHAR1Dj9NerCeSvn1zFPYL5g_uBmVldz76va_l_MbnrKE2aaIiGIQ_I4sMjM_25ofKG8ml7u3gck5XtMbzeQwxCdDWwQOYf9YJEIaYFT2D88B00Ue1zSEud7EqFZqTAgEypwnSCjx/w400-h300/Street-food%20chinoise%20et%20danses%20de%20lions%20pour%20c%C3%A9l%C3%A9brer%20l%E2%80%99ann%C3%A9e%20du%20Dragon%20%C3%A0%20Belleville,%20Paris%20(30).jpg" width="400" /></a></span></div><span style="font-size: small;"><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVwYKtd-8_jWCQOdW27dqRLZceYOz64Uhwjti4xUZOD-dIqr4pi9EksjVTqxdMYjD3oMC_KoAeuC-HuYlzo4Y2mWwSeX0rz1Mnu4suBjzL5O4zi9N1QP067ocMyr2md0L8OrqU8UBGU-nYkRKWNKk0Pcicf1B8ZI9EIMMjKY8SwrqQSSqwpDlqzcVL/s3264/Street-food%20chinoise%20et%20danses%20de%20lions%20pour%20c%C3%A9l%C3%A9brer%20l%E2%80%99ann%C3%A9e%20du%20Dragon%20%C3%A0%20Belleville,%20Paris%20(31).jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2448" data-original-width="3264" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVwYKtd-8_jWCQOdW27dqRLZceYOz64Uhwjti4xUZOD-dIqr4pi9EksjVTqxdMYjD3oMC_KoAeuC-HuYlzo4Y2mWwSeX0rz1Mnu4suBjzL5O4zi9N1QP067ocMyr2md0L8OrqU8UBGU-nYkRKWNKk0Pcicf1B8ZI9EIMMjKY8SwrqQSSqwpDlqzcVL/w400-h300/Street-food%20chinoise%20et%20danses%20de%20lions%20pour%20c%C3%A9l%C3%A9brer%20l%E2%80%99ann%C3%A9e%20du%20Dragon%20%C3%A0%20Belleville,%20Paris%20(31).jpg" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfmipmQxfraGMjYUWtGFIjTUUpF8k-pki4qpWbxjWnxZ7AkxXLhXvQY14_V4_F4kCKEPersAKgIY6mX5jxgQrbHtaOLY_WJiOV0lmv9hOKwKDxovSPhQCbhfL7HzN8XDANvn-zK_JWmgdOGjbPshN1SfkPr5DSqzT04mkAm7CTfCvgwK2-68WI4SKh/s3264/Street-food%20chinoise%20et%20danses%20de%20lions%20pour%20c%C3%A9l%C3%A9brer%20l%E2%80%99ann%C3%A9e%20du%20Dragon%20%C3%A0%20Belleville,%20Paris%20(32).jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2448" data-original-width="3264" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfmipmQxfraGMjYUWtGFIjTUUpF8k-pki4qpWbxjWnxZ7AkxXLhXvQY14_V4_F4kCKEPersAKgIY6mX5jxgQrbHtaOLY_WJiOV0lmv9hOKwKDxovSPhQCbhfL7HzN8XDANvn-zK_JWmgdOGjbPshN1SfkPr5DSqzT04mkAm7CTfCvgwK2-68WI4SKh/w400-h300/Street-food%20chinoise%20et%20danses%20de%20lions%20pour%20c%C3%A9l%C3%A9brer%20l%E2%80%99ann%C3%A9e%20du%20Dragon%20%C3%A0%20Belleville,%20Paris%20(32).jpg" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjATSoF7uM40I4hsEkoAItbMVmMZuHcIJlymGSkcIjxPEHepvVLvRtnQolfX3Agau1Cs9ODqELPB_S_sHtsnKPIimQMtH7D9mdismjHM5GdqMnGQegTugL3xW8QyW9hAtOT2LwCDw2oBe2mYmospkVenhwdGK1NouxBxcmuQSiOIXpFUFJvKZbVDDNd/s4000/Street-food%20chinoise%20et%20danses%20de%20lions%20pour%20c%C3%A9l%C3%A9brer%20l%E2%80%99ann%C3%A9e%20du%20Dragon%20%C3%A0%20Belleville,%20Paris%20(33).jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4000" data-original-width="3000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjATSoF7uM40I4hsEkoAItbMVmMZuHcIJlymGSkcIjxPEHepvVLvRtnQolfX3Agau1Cs9ODqELPB_S_sHtsnKPIimQMtH7D9mdismjHM5GdqMnGQegTugL3xW8QyW9hAtOT2LwCDw2oBe2mYmospkVenhwdGK1NouxBxcmuQSiOIXpFUFJvKZbVDDNd/w300-h400/Street-food%20chinoise%20et%20danses%20de%20lions%20pour%20c%C3%A9l%C3%A9brer%20l%E2%80%99ann%C3%A9e%20du%20Dragon%20%C3%A0%20Belleville,%20Paris%20(33).jpg" width="300" /></a></div><br />C’est le ventre repu que tous sont allés admirer la danse des lions dès 14
heures. Le son des gongs et des tambours annonce le début de la parade.</span><p></p><p><span style="font-size: small;"><span style="font-family: times; line-height: 107%;"></span></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7RXLaj38mHEYnCRO8m0r4rEAiKe3Js2HiyOyrcU4if274X4r3MpLjb-P9J5fkOPqbO6IwZ6dcyb9Xr2PRAc0Xat_MiLi9EWKTztp_78eYwQXqmeFJElbeYCDjQfmrappT03E9yQCIVjtpVTfsJTE8l9ykiwXWopKpJIBohuqUJQkXuNSV7lHBj80i/s3264/Street-food%20chinoise%20et%20danses%20de%20lions%20pour%20c%C3%A9l%C3%A9brer%20l%E2%80%99ann%C3%A9e%20du%20Dragon%20%C3%A0%20Belleville,%20Paris%20(34).jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2448" data-original-width="3264" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7RXLaj38mHEYnCRO8m0r4rEAiKe3Js2HiyOyrcU4if274X4r3MpLjb-P9J5fkOPqbO6IwZ6dcyb9Xr2PRAc0Xat_MiLi9EWKTztp_78eYwQXqmeFJElbeYCDjQfmrappT03E9yQCIVjtpVTfsJTE8l9ykiwXWopKpJIBohuqUJQkXuNSV7lHBj80i/w400-h300/Street-food%20chinoise%20et%20danses%20de%20lions%20pour%20c%C3%A9l%C3%A9brer%20l%E2%80%99ann%C3%A9e%20du%20Dragon%20%C3%A0%20Belleville,%20Paris%20(34).jpg" width="400" /></a></span></div><span style="font-size: small;"><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixv45O5-gNWcMoZbRBVD7s0FRoaKF1YlsgADWGcmZ760BWFyBrCR_cbR6Fq49MllnNdpxRutOU1RHdUNKi-7o1h5IT3HC6JFyCwYmoEXA5egytDTdTm8Ag3fVlk5JhcfCaiVMYKEQaL069NwJRxHGLHsUUar4i2-DX3JOhB6SAyaIsDPGBy0qeYl8p/s4000/Street-food%20chinoise%20et%20danses%20de%20lions%20pour%20c%C3%A9l%C3%A9brer%20l%E2%80%99ann%C3%A9e%20du%20Dragon%20%C3%A0%20Belleville,%20Paris%20(35).jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3000" data-original-width="4000" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixv45O5-gNWcMoZbRBVD7s0FRoaKF1YlsgADWGcmZ760BWFyBrCR_cbR6Fq49MllnNdpxRutOU1RHdUNKi-7o1h5IT3HC6JFyCwYmoEXA5egytDTdTm8Ag3fVlk5JhcfCaiVMYKEQaL069NwJRxHGLHsUUar4i2-DX3JOhB6SAyaIsDPGBy0qeYl8p/w400-h300/Street-food%20chinoise%20et%20danses%20de%20lions%20pour%20c%C3%A9l%C3%A9brer%20l%E2%80%99ann%C3%A9e%20du%20Dragon%20%C3%A0%20Belleville,%20Paris%20(35).jpg" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuSEyzi-mjyy1bMpDl4HhhTkoM1WztaUgKmBHaJF9DPVKVNNG1un7P24z2byguCb1p09mH_HuYAQwAN3GyS26LPIFksrpqPdR2k5_Pzyev0jgfXELTnMMBXVqBagvSi3JEXoRje97fl4EeZoPJtCorLT8RluIZcQe5Jzn0NUr4GcDNi9K-OFDe0ZXW/s3264/Street-food%20chinoise%20et%20danses%20de%20lions%20pour%20c%C3%A9l%C3%A9brer%20l%E2%80%99ann%C3%A9e%20du%20Dragon%20%C3%A0%20Belleville,%20Paris%20(36).jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2448" data-original-width="3264" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuSEyzi-mjyy1bMpDl4HhhTkoM1WztaUgKmBHaJF9DPVKVNNG1un7P24z2byguCb1p09mH_HuYAQwAN3GyS26LPIFksrpqPdR2k5_Pzyev0jgfXELTnMMBXVqBagvSi3JEXoRje97fl4EeZoPJtCorLT8RluIZcQe5Jzn0NUr4GcDNi9K-OFDe0ZXW/w400-h300/Street-food%20chinoise%20et%20danses%20de%20lions%20pour%20c%C3%A9l%C3%A9brer%20l%E2%80%99ann%C3%A9e%20du%20Dragon%20%C3%A0%20Belleville,%20Paris%20(36).jpg" width="400" /></a></div><br /> Les danses
des lions et du dragon étaient parfaitement exécutées par des jeunes danseurs
talentueux, avec des mouvements acrobatiques, ondulants et synchronisés. Les spectateurs
nombreux étaient aux anges !</span><span style="font-family: "Times New Roman",serif; font-size: 12pt; line-height: 107%; mso-fareast-font-family: SimSun;"></span><p></p>
positive eating positive livinghttp://www.blogger.com/profile/14580616724659036334noreply@blogger.com0tag:blogger.com,1999:blog-1212357672619319068.post-32020709817916457582024-02-02T17:39:00.004+01:002024-02-02T17:39:34.576+01:00Gâteau chérie 老婆饼<p><span style="font-family: "Times New Roman",serif; font-size: 12.0pt; line-height: 107%;"></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTHiIelYTQhTOskUaKinmcb3L3bZ16NapsRktDRDb5INas4Fyh8Jwmu8ujXcPMcrMsZRLE3e4iCBdafYklLMP14R5_p-tw_72PQ8CE-eXxpfF93Bklvr3VqszmqOBlY7nUGmYfmn56v0cTYSY9-5DPtqD5EnHuXXzMucF61S-1Xfc9RkP5fNT7WZfY/s4000/Le%20g%C3%A2teau%20ch%C3%A9rie,%20une%20p%C3%A2tisserie%20cantonaise%20(2).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3000" data-original-width="4000" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTHiIelYTQhTOskUaKinmcb3L3bZ16NapsRktDRDb5INas4Fyh8Jwmu8ujXcPMcrMsZRLE3e4iCBdafYklLMP14R5_p-tw_72PQ8CE-eXxpfF93Bklvr3VqszmqOBlY7nUGmYfmn56v0cTYSY9-5DPtqD5EnHuXXzMucF61S-1Xfc9RkP5fNT7WZfY/w400-h300/Le%20g%C3%A2teau%20ch%C3%A9rie,%20une%20p%C3%A2tisserie%20cantonaise%20(2).jpg" width="400" /></a></div><br />Si vous ne connaissez pas cette pâtisserie chinoise originaire
de Canton, c’est le moment de la déguster. Le lao po bing<span lang="ZH-CN" style="font-family: DengXian; font-size: 12.0pt; line-height: 107%; mso-ascii-font-family: "Times New Roman"; mso-bidi-font-family: "Times New Roman"; mso-fareast-theme-font: minor-fareast; mso-hansi-font-family: "Times New Roman";"> 老婆饼</span><span style="font-family: "Times New Roman",serif; font-size: 12.0pt; line-height: 107%;">,
« le gâteau chérie », ou « le gâteau de ma femme », a fait
une invasion dans les rayons des supermarchés parisiens dans la gamme des
pâtisseries à offrir pour la nouvelle année chinoise. </span><p></p><p><span style="font-family: "Times New Roman",serif; font-size: 12.0pt; line-height: 107%;"></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgz6x8xao4SYYg2b6iuYE0WIpsk4fl4BA8mFhSsFx18R-Vl9TS91JDNKTKF1qbyziG-1xPXB8GGbf-F1JL1kg0jcorMFry-padw9XUTFgmF5zhYcIOJNlJHTGZRQ0WxKinnEBnWbBWkFkKsAC3RSWAOIH45o0eirAArTKwycY-GTg8FViGNbuXMYOVH/s512/Le%20g%C3%A2teau%20ch%C3%A9rie,%20une%20p%C3%A2tisserie%20cantonaise%20(1).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="444" data-original-width="512" height="348" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgz6x8xao4SYYg2b6iuYE0WIpsk4fl4BA8mFhSsFx18R-Vl9TS91JDNKTKF1qbyziG-1xPXB8GGbf-F1JL1kg0jcorMFry-padw9XUTFgmF5zhYcIOJNlJHTGZRQ0WxKinnEBnWbBWkFkKsAC3RSWAOIH45o0eirAArTKwycY-GTg8FViGNbuXMYOVH/w400-h348/Le%20g%C3%A2teau%20ch%C3%A9rie,%20une%20p%C3%A2tisserie%20cantonaise%20(1).JPG" width="400" /></a></div><br />Ce gâteau savoureux est
composé d’une pâte feuilletée à base de saindoux, garni d’une purée de melon d’hiver
confite, de pâte d’amande et de sésame, avec un soupçon de poudre de cinq
épices. <p></p><p><span style="font-family: "Times New Roman",serif; font-size: 12.0pt; line-height: 107%;"></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1LrD-e4j5AoeIW56Su6UPpMBZYJShpZ8iv22se31HeWKD51HgXEEqdFE7EDy3eTRaNPytxtX2a793W7QmfXRTmFgm0ONxZtmi_y0mKCMV1ty_mjn-XKhG6iYIlIC_XkgnqvtUKMNvgsKVXJBK8SEr64vkG7bNi0r6LitvL4BTWNbJKWxQ8Az9Sx8M/s4000/Le%20g%C3%A2teau%20ch%C3%A9rie,%20une%20p%C3%A2tisserie%20cantonaise%20(3).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3000" data-original-width="4000" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1LrD-e4j5AoeIW56Su6UPpMBZYJShpZ8iv22se31HeWKD51HgXEEqdFE7EDy3eTRaNPytxtX2a793W7QmfXRTmFgm0ONxZtmi_y0mKCMV1ty_mjn-XKhG6iYIlIC_XkgnqvtUKMNvgsKVXJBK8SEr64vkG7bNi0r6LitvL4BTWNbJKWxQ8Az9Sx8M/w400-h300/Le%20g%C3%A2teau%20ch%C3%A9rie,%20une%20p%C3%A2tisserie%20cantonaise%20(3).jpg" width="400" /></a></div><br />Plusieures histoires expliquent la naissance de cette gourmandise.
Celle que je préfère est celle de la femme d’un maitre dim sun, qui a réalisé
cette recette familiale héritée de sa mère. Sa création a époustouflé l’équipe
de professionnelle. Le mari était tellement fier qu’il la baptisa « le
gâteau de ma femme » !<p></p>
positive eating positive livinghttp://www.blogger.com/profile/14580616724659036334noreply@blogger.com0tag:blogger.com,1999:blog-1212357672619319068.post-55068314228357375142024-02-02T16:47:00.002+01:002024-02-02T16:47:55.007+01:00Marché du nouvel an chinois à Paris 13ème pour accueillir l’année du Dragon.<p><span style="font-size: small;"><span style="font-family: times; line-height: 107%;"></span></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyxOyxUbHGHyaICm42D8tdVqSFk1hoQiMfKk75-uJoY9CqTmXoIii22qIe_r-gT-KG8tKpUb_VNNTX4N03Uo-kmebNa4G4f1PkFZiC-hmM6uudqJhAGDffWE6wMDbHJ2W-zDmoUshpc2bWrbCi7PVohBRDzqYibrdFnaKh4_ouW3AeVFIfVO0ftseM/s4000/March%C3%A9%20du%20nouvel%20an%20chinois%20%C3%A0%20Paris%2013%C3%A8me%20pour%20accueillir%20l%E2%80%99ann%C3%A9e%20du%20Dragon%20(5).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3000" data-original-width="4000" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyxOyxUbHGHyaICm42D8tdVqSFk1hoQiMfKk75-uJoY9CqTmXoIii22qIe_r-gT-KG8tKpUb_VNNTX4N03Uo-kmebNa4G4f1PkFZiC-hmM6uudqJhAGDffWE6wMDbHJ2W-zDmoUshpc2bWrbCi7PVohBRDzqYibrdFnaKh4_ouW3AeVFIfVO0ftseM/w400-h300/March%C3%A9%20du%20nouvel%20an%20chinois%20%C3%A0%20Paris%2013%C3%A8me%20pour%20accueillir%20l%E2%80%99ann%C3%A9e%20du%20Dragon%20(5).jpg" width="400" /></a></span></div><span style="font-size: small;"><br />A moins de 8 jours de la célébration de la nouvelle
année chinoise le 10 février 2024 sous le signe du Dragon <span lang="ZH-CN" style="font-family: times; line-height: 107%;">龙年</span><span style="font-family: times; line-height: 107%;">,
les commerces du chinatown du 13<sup>ème</sup> arrondissement de Paris sont
tous bien achalandés pour accueillir la foule du weekend. </span></span><p></p><p><span style="font-size: small;"><span style="font-family: times; line-height: 107%;"></span></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiG8BWj9AKJLWUARohWvDPR2BXCnuLe3ctgUpbuBC3QlceRQBFJVvZPn7rEb3DE7WXTEK4BzVQYsifk2FwIXWawrILiy-k6g7BugBcbX80FVuN1ONSIOfPfRYlvwBpLbrqkJhkEkUGtVoQCuux-efoTgGIPCu8A46MyuUul7ch2-4MOajUaNE5L-hlH/s3264/March%C3%A9%20du%20nouvel%20an%20chinois%20%C3%A0%20Paris%2013%C3%A8me%20pour%20accueillir%20l%E2%80%99ann%C3%A9e%20du%20Dragon%20(2).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2448" data-original-width="3264" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiG8BWj9AKJLWUARohWvDPR2BXCnuLe3ctgUpbuBC3QlceRQBFJVvZPn7rEb3DE7WXTEK4BzVQYsifk2FwIXWawrILiy-k6g7BugBcbX80FVuN1ONSIOfPfRYlvwBpLbrqkJhkEkUGtVoQCuux-efoTgGIPCu8A46MyuUul7ch2-4MOajUaNE5L-hlH/w400-h300/March%C3%A9%20du%20nouvel%20an%20chinois%20%C3%A0%20Paris%2013%C3%A8me%20pour%20accueillir%20l%E2%80%99ann%C3%A9e%20du%20Dragon%20(2).jpg" width="400" /></a></span></div><span style="font-size: small;"><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-2t_vpJY21m7XFmBkXG8ik38LxrPmFfFVWMPhSg_uJBtBl9yUHnS0AAEsegltZoCcyjD0eddaOCcPgVKnGjZh2nO2UCDT64Ce-v25n4iGFE-HWBTWKp6UBB-vhx1CtymEU4WjoHigTBsCDzPr32qXZKKsmXX8wsUuYcJEf1McXG0HBQejQhWvWUiu/s4000/March%C3%A9%20du%20nouvel%20an%20chinois%20%C3%A0%20Paris%2013%C3%A8me%20pour%20accueillir%20l%E2%80%99ann%C3%A9e%20du%20Dragon%20(3).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3000" data-original-width="4000" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-2t_vpJY21m7XFmBkXG8ik38LxrPmFfFVWMPhSg_uJBtBl9yUHnS0AAEsegltZoCcyjD0eddaOCcPgVKnGjZh2nO2UCDT64Ce-v25n4iGFE-HWBTWKp6UBB-vhx1CtymEU4WjoHigTBsCDzPr32qXZKKsmXX8wsUuYcJEf1McXG0HBQejQhWvWUiu/w400-h300/March%C3%A9%20du%20nouvel%20an%20chinois%20%C3%A0%20Paris%2013%C3%A8me%20pour%20accueillir%20l%E2%80%99ann%C3%A9e%20du%20Dragon%20(3).jpg" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNORWT1UnzNTLolf4eNCyaynEbChrB_cZwaTwYSk5INnfRj-ewLzfXFp4uKew1Z8grpLm9FoLYoqQfj_JNNI4MTQflSyo-tFGagE4DxYnzzByEuxn4_LsaI0Dzij6OeCCNNdAtdieclRrCmp8wqXvB6u6W48mCoquC2v0fK7lMiL7NAlzoWVqn_c64/s4000/March%C3%A9%20du%20nouvel%20an%20chinois%20%C3%A0%20Paris%2013%C3%A8me%20pour%20accueillir%20l%E2%80%99ann%C3%A9e%20du%20Dragon%20(1).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3000" data-original-width="4000" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNORWT1UnzNTLolf4eNCyaynEbChrB_cZwaTwYSk5INnfRj-ewLzfXFp4uKew1Z8grpLm9FoLYoqQfj_JNNI4MTQflSyo-tFGagE4DxYnzzByEuxn4_LsaI0Dzij6OeCCNNdAtdieclRrCmp8wqXvB6u6W48mCoquC2v0fK7lMiL7NAlzoWVqn_c64/w400-h300/March%C3%A9%20du%20nouvel%20an%20chinois%20%C3%A0%20Paris%2013%C3%A8me%20pour%20accueillir%20l%E2%80%99ann%C3%A9e%20du%20Dragon%20(1).jpg" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWB1neozupaggbE_FEufp9eVZ08KzCOzmdQ56UcaBP4pete8oNRd44Of0KMsXfapvyYMpFnLJNIGlhpuqMIHZ3o5OmomLvjtc-W5JQVBVZxGbVzFCnTmnDgdm7p54BFGeBRwLwZ_JNZE84rFGmFS694UF7mn5VxCB2rpUKdKvYUcD9Yl5Js1l1TnSd/s4000/March%C3%A9%20du%20nouvel%20an%20chinois%20%C3%A0%20Paris%2013%C3%A8me%20pour%20accueillir%20l%E2%80%99ann%C3%A9e%20du%20Dragon%20(28).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3000" data-original-width="4000" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWB1neozupaggbE_FEufp9eVZ08KzCOzmdQ56UcaBP4pete8oNRd44Of0KMsXfapvyYMpFnLJNIGlhpuqMIHZ3o5OmomLvjtc-W5JQVBVZxGbVzFCnTmnDgdm7p54BFGeBRwLwZ_JNZE84rFGmFS694UF7mn5VxCB2rpUKdKvYUcD9Yl5Js1l1TnSd/w400-h300/March%C3%A9%20du%20nouvel%20an%20chinois%20%C3%A0%20Paris%2013%C3%A8me%20pour%20accueillir%20l%E2%80%99ann%C3%A9e%20du%20Dragon%20(28).jpg" width="400" /></a></div><br />Chez Big Store, deux magnifiques
dragons en rouge et jaune or dansent au-dessus des étals de fruits et de
légumes ! Des couleurs subliminales pour vous inviter à choisir pour votre
table de fêtes des fruits rouges comme le litchi, ou jaune or comme les
clémentines, les kakis frais ou séchés. </span><p></p><p><span style="font-size: small;"><span style="font-family: times; line-height: 107%;"></span></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDanMAACOU0RuhC2atHYFsDrHE82SmyktEb1OFGBbGQarlDSBjJDhUv6Hg0zXmYaTu6I5tr0T0xkZcpESGhVlZs2OrI6PyVvkxAwRIyuA5UgqYm0hKMPqUtwUG7AXDrvDXalLTlcA1WqmmfR812hwLypd_3eHW1X_5S28gTuko2Tw6liF20dNTh6bg/s4000/March%C3%A9%20du%20nouvel%20an%20chinois%20%C3%A0%20Paris%2013%C3%A8me%20pour%20accueillir%20l%E2%80%99ann%C3%A9e%20du%20Dragon%20(21).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3000" data-original-width="4000" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDanMAACOU0RuhC2atHYFsDrHE82SmyktEb1OFGBbGQarlDSBjJDhUv6Hg0zXmYaTu6I5tr0T0xkZcpESGhVlZs2OrI6PyVvkxAwRIyuA5UgqYm0hKMPqUtwUG7AXDrvDXalLTlcA1WqmmfR812hwLypd_3eHW1X_5S28gTuko2Tw6liF20dNTh6bg/w400-h300/March%C3%A9%20du%20nouvel%20an%20chinois%20%C3%A0%20Paris%2013%C3%A8me%20pour%20accueillir%20l%E2%80%99ann%C3%A9e%20du%20Dragon%20(21).jpg" width="400" /></a></span></div><span style="font-size: small;"><br /><div class="separator" style="clear: both; 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text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpabqvOOneFgsecqW5YX1FUwBITXvVR1pRF_Uv7URvqfHvvlCmur9wI83OArTGEU_6EUXfXDKrG2pAWS776H4chytf8eKwV6mfY-ZQU-87KDCPmr6E_x_VZmC-3raJUtt71cncO1L6kwupUt0gJuGh-QytOm2kmpnFrRUHaJ02AGdhMCjXN8FuT8U9/s4000/March%C3%A9%20du%20nouvel%20an%20chinois%20%C3%A0%20Paris%2013%C3%A8me%20pour%20accueillir%20l%E2%80%99ann%C3%A9e%20du%20Dragon%20(19).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3000" data-original-width="4000" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpabqvOOneFgsecqW5YX1FUwBITXvVR1pRF_Uv7URvqfHvvlCmur9wI83OArTGEU_6EUXfXDKrG2pAWS776H4chytf8eKwV6mfY-ZQU-87KDCPmr6E_x_VZmC-3raJUtt71cncO1L6kwupUt0gJuGh-QytOm2kmpnFrRUHaJ02AGdhMCjXN8FuT8U9/w400-h300/March%C3%A9%20du%20nouvel%20an%20chinois%20%C3%A0%20Paris%2013%C3%A8me%20pour%20accueillir%20l%E2%80%99ann%C3%A9e%20du%20Dragon%20(19).jpg" width="400" /></a></div><br />En Chine, la couleur rouge symbolise le
souhait de bonheur et le jaune, la prospérité. Ces deux couleurs sont omniprésentes
dans tous les objets rituels de célébration du nouvel an, dans les emballages
des cadeaux qu’on s’offre entre la famille ou les amis. </span><p></p><p><span style="font-size: small;"><span style="font-family: times; line-height: 107%;"></span></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQWBSbgugxpUBnvJ_V9CAN3fimTSlcdYDPduvFNBPhnFqB9rZvAxEsKwO2ruHuA39z7xwuuj5fGb8DZuLcWaUCcL6H7PZ3iXA2nbO35aTYZjWeX5_ujFm80J7YEHF3GdVrOuTp2XPFwAzP3DeyHYHlEH3x5Agy4XfWMWrSe7dgUau0U1GDOjAjJthA/s4000/March%C3%A9%20du%20nouvel%20an%20chinois%20%C3%A0%20Paris%2013%C3%A8me%20pour%20accueillir%20l%E2%80%99ann%C3%A9e%20du%20Dragon%20(8).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3000" data-original-width="4000" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQWBSbgugxpUBnvJ_V9CAN3fimTSlcdYDPduvFNBPhnFqB9rZvAxEsKwO2ruHuA39z7xwuuj5fGb8DZuLcWaUCcL6H7PZ3iXA2nbO35aTYZjWeX5_ujFm80J7YEHF3GdVrOuTp2XPFwAzP3DeyHYHlEH3x5Agy4XfWMWrSe7dgUau0U1GDOjAjJthA/w400-h300/March%C3%A9%20du%20nouvel%20an%20chinois%20%C3%A0%20Paris%2013%C3%A8me%20pour%20accueillir%20l%E2%80%99ann%C3%A9e%20du%20Dragon%20(8).jpg" width="400" /></a></span></div><span style="font-size: small;"><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkavzLDcoNLv-u7IqMgnfQhHUk7tn4sZHMl_xfO7UaUCpC2dxzQqgK4DX-Lt2f6LtFngHDjEodJPSA3ZBng6b8V12wCcqUZ4CQPkJItctKN9hdMCJ-6kzDVYBTWrlXKYeDPMqhHsQFKpMyy8jZlQJgLQIp9oe-bDvcYjdWMz1vN27JXyqy0FllO-Rx/s4000/March%C3%A9%20du%20nouvel%20an%20chinois%20%C3%A0%20Paris%2013%C3%A8me%20pour%20accueillir%20l%E2%80%99ann%C3%A9e%20du%20Dragon%20(9).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3000" data-original-width="4000" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkavzLDcoNLv-u7IqMgnfQhHUk7tn4sZHMl_xfO7UaUCpC2dxzQqgK4DX-Lt2f6LtFngHDjEodJPSA3ZBng6b8V12wCcqUZ4CQPkJItctKN9hdMCJ-6kzDVYBTWrlXKYeDPMqhHsQFKpMyy8jZlQJgLQIp9oe-bDvcYjdWMz1vN27JXyqy0FllO-Rx/w400-h300/March%C3%A9%20du%20nouvel%20an%20chinois%20%C3%A0%20Paris%2013%C3%A8me%20pour%20accueillir%20l%E2%80%99ann%C3%A9e%20du%20Dragon%20(9).jpg" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoFAj7tAT-sUqk5sSB9NmgfR-T8LNnCQsHHdyOpktfWgaxpCfcQ_aqES6yiQJdy4FIiflFOuuGAHHpLfZ-EvYtl9GntHwRkklyughBet50uMYjbPBvGcZqnit1AJzvrzACBKRyCBQRW1eU318ytPT2Cp0Ph24z9RlR4oJjYIaNboY8uWeQEL-ZGMEs/s4000/March%C3%A9%20du%20nouvel%20an%20chinois%20%C3%A0%20Paris%2013%C3%A8me%20pour%20accueillir%20l%E2%80%99ann%C3%A9e%20du%20Dragon%20(11).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3000" data-original-width="4000" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoFAj7tAT-sUqk5sSB9NmgfR-T8LNnCQsHHdyOpktfWgaxpCfcQ_aqES6yiQJdy4FIiflFOuuGAHHpLfZ-EvYtl9GntHwRkklyughBet50uMYjbPBvGcZqnit1AJzvrzACBKRyCBQRW1eU318ytPT2Cp0Ph24z9RlR4oJjYIaNboY8uWeQEL-ZGMEs/w400-h300/March%C3%A9%20du%20nouvel%20an%20chinois%20%C3%A0%20Paris%2013%C3%A8me%20pour%20accueillir%20l%E2%80%99ann%C3%A9e%20du%20Dragon%20(11).jpg" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgglx7uZJFYK-oHTV9wd3Ov9urqNzGcXzdRSAg881SqH_V1nYxJM0WYhoImpuWEHjLOgpc4zpYi7XTdBQGRcg_RXbvDz32nFeYOiyJagr6NbYirnD6Y96ws-hz0Bhhd5biuJzF5_IodCO3UY5-edPd-wyOvVbfudM6qQO2gA_hhUkhqVJxHRv6GBjAq/s4000/March%C3%A9%20du%20nouvel%20an%20chinois%20%C3%A0%20Paris%2013%C3%A8me%20pour%20accueillir%20l%E2%80%99ann%C3%A9e%20du%20Dragon%20(12).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3000" data-original-width="4000" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgglx7uZJFYK-oHTV9wd3Ov9urqNzGcXzdRSAg881SqH_V1nYxJM0WYhoImpuWEHjLOgpc4zpYi7XTdBQGRcg_RXbvDz32nFeYOiyJagr6NbYirnD6Y96ws-hz0Bhhd5biuJzF5_IodCO3UY5-edPd-wyOvVbfudM6qQO2gA_hhUkhqVJxHRv6GBjAq/w400-h300/March%C3%A9%20du%20nouvel%20an%20chinois%20%C3%A0%20Paris%2013%C3%A8me%20pour%20accueillir%20l%E2%80%99ann%C3%A9e%20du%20Dragon%20(12).jpg" width="400" /></a></div><br />Même le petit dragon
qui accueille les clients à l’entrée du supermarché de Tang Frères est rouge de
bonheur entouré de lanternes de la même couleur ! </span><p></p><p><span style="font-size: small;"><span style="font-family: times; line-height: 107%;"></span></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiI9KFG4CoPxhNe5yyXNPSmX2RR4RxHpWn9N-IE2YztY0jMxY_6KXycfGKnRv7RdJSw7e3I7prdpn1b8vL2l7TQr9Yu-P4K1OcFq_av-sO-Iia_keYht9pjFZpbD4wX0ZBiyYlOt9pApq1F8607WSTaL-CvypOwSePAlULQ4uhnfGSfpc3EUSydQa0G/s4000/March%C3%A9%20du%20nouvel%20an%20chinois%20%C3%A0%20Paris%2013%C3%A8me%20pour%20accueillir%20l%E2%80%99ann%C3%A9e%20du%20Dragon%20(23).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3000" data-original-width="4000" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiI9KFG4CoPxhNe5yyXNPSmX2RR4RxHpWn9N-IE2YztY0jMxY_6KXycfGKnRv7RdJSw7e3I7prdpn1b8vL2l7TQr9Yu-P4K1OcFq_av-sO-Iia_keYht9pjFZpbD4wX0ZBiyYlOt9pApq1F8607WSTaL-CvypOwSePAlULQ4uhnfGSfpc3EUSydQa0G/w400-h300/March%C3%A9%20du%20nouvel%20an%20chinois%20%C3%A0%20Paris%2013%C3%A8me%20pour%20accueillir%20l%E2%80%99ann%C3%A9e%20du%20Dragon%20(23).jpg" width="400" /></a></span></div><span style="font-size: small;"><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_kxcBHoduTIcDYukgFRfa4fphTM1b-TSuPs6fiz0d5FWADtdDhlEs5Toui6kbCL6seMK1W2KJUXoZ618V-JTdEkIMs9IK2gVVpMAmffZXRyga7i7TaNtwku3QbCJagPVjXXmjCtzvJalp6NU6ecKNwl669pB_HYYxKpc_r3J4gWcIg4C-Z0Yqzc-G/s4000/March%C3%A9%20du%20nouvel%20an%20chinois%20%C3%A0%20Paris%2013%C3%A8me%20pour%20accueillir%20l%E2%80%99ann%C3%A9e%20du%20Dragon%20(25).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3000" data-original-width="4000" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_kxcBHoduTIcDYukgFRfa4fphTM1b-TSuPs6fiz0d5FWADtdDhlEs5Toui6kbCL6seMK1W2KJUXoZ618V-JTdEkIMs9IK2gVVpMAmffZXRyga7i7TaNtwku3QbCJagPVjXXmjCtzvJalp6NU6ecKNwl669pB_HYYxKpc_r3J4gWcIg4C-Z0Yqzc-G/w400-h300/March%C3%A9%20du%20nouvel%20an%20chinois%20%C3%A0%20Paris%2013%C3%A8me%20pour%20accueillir%20l%E2%80%99ann%C3%A9e%20du%20Dragon%20(25).jpg" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbTJTAPUfg82NVhr77WfHR9ezCt1On1rXmkp1hDhHsED2g46V-I5ZTclvosVxeM5RzGlyVNMd7-_6SXqe1YjXnVumxfk9DgqD170sFj-kNvCHlFNaM8N_t-1IetPqfVXj0oIg6AYrpIGVaNmPm2uxbEzhdLaRhyphenhyphenonJnp7Q00qcfGy9q1aYoh5UhGdm/s4000/March%C3%A9%20du%20nouvel%20an%20chinois%20%C3%A0%20Paris%2013%C3%A8me%20pour%20accueillir%20l%E2%80%99ann%C3%A9e%20du%20Dragon%20(26).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3000" data-original-width="4000" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbTJTAPUfg82NVhr77WfHR9ezCt1On1rXmkp1hDhHsED2g46V-I5ZTclvosVxeM5RzGlyVNMd7-_6SXqe1YjXnVumxfk9DgqD170sFj-kNvCHlFNaM8N_t-1IetPqfVXj0oIg6AYrpIGVaNmPm2uxbEzhdLaRhyphenhyphenonJnp7Q00qcfGy9q1aYoh5UhGdm/w400-h300/March%C3%A9%20du%20nouvel%20an%20chinois%20%C3%A0%20Paris%2013%C3%A8me%20pour%20accueillir%20l%E2%80%99ann%C3%A9e%20du%20Dragon%20(26).jpg" width="400" /></a></div><br /><br />Dans les gourmandises
incontournables de la fête, il y a le nián gāo <span lang="ZH-CN" style="font-family: times; line-height: 107%;">年糕</span><span style="font-family: times; line-height: 107%;">,</span><span style="font-family: times; line-height: 107%;">
le gâteau de riz du nouvel an composé de farine de riz gluant, de sucre roux,
de saindoux, et le fā gāo </span><span lang="ZH-CN" style="font-family: times; line-height: 107%;">发糕</span><span style="font-family: times; line-height: 107%;">, une génoise à la vanille cuite à la vapeur.
Tous deux sont estampillés avec le caractère bonheur</span><span lang="ZH-CN" style="font-family: times; line-height: 107%;"> 福</span><span style="font-family: times; line-height: 107%;">. Manger
des </span><span style="font-family: times; line-height: 107%;">gāo
(</span><span lang="ZH-CN" style="font-family: times; line-height: 107%;">糕</span><span style="font-family: times; line-height: 107%;"> gâteau)</span><span style="font-family: times; line-height: 107%;"> est un heureux présage. Ils sont
homophones de<b> </b></span><span lang="ZH-CN" style="font-family: times; line-height: 107%;">高</span><span style="font-family: times; line-height: 107%;"> élevé.
Ainsi, déguster du <a href="https://www.purpleculture.net/mp3/nian2.mp3"><span style="color: windowtext; text-decoration: none; text-underline: none;">nián</span></a>
<a href="https://www.purpleculture.net/mp3/gao1.mp3"><span style="color: windowtext; text-decoration: none; text-underline: none;">gāo</span></a> est un souhait
d’élévation dans tous les domaines de la vie. Lorsque le gâteau est à base de
pâte levée, on double la mise. </span></span><p></p><p><span style="font-size: small;"><span style="font-family: times; line-height: 107%;"></span></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTLXC2mRCaUT9SntuNgIRbSIhibfwSio9U_P13NHPquNnwyFaCNvbqgkcPuXOtHnqID8XxaFJMn9J5E6_MF-Lqpt_Xn-lqzLrgja3XaGdkEeZdieDjR0FaX0_j0Bg_pkbEPNGHYqlcqgp3gBKXQkTBO0F4TyGBTcHj6RHNOQLf8nMYaHTIEmFVLE5v/s4000/March%C3%A9%20du%20nouvel%20an%20chinois%20%C3%A0%20Paris%2013%C3%A8me%20pour%20accueillir%20l%E2%80%99ann%C3%A9e%20du%20Dragon%20(20).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3000" data-original-width="4000" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTLXC2mRCaUT9SntuNgIRbSIhibfwSio9U_P13NHPquNnwyFaCNvbqgkcPuXOtHnqID8XxaFJMn9J5E6_MF-Lqpt_Xn-lqzLrgja3XaGdkEeZdieDjR0FaX0_j0Bg_pkbEPNGHYqlcqgp3gBKXQkTBO0F4TyGBTcHj6RHNOQLf8nMYaHTIEmFVLE5v/w400-h300/March%C3%A9%20du%20nouvel%20an%20chinois%20%C3%A0%20Paris%2013%C3%A8me%20pour%20accueillir%20l%E2%80%99ann%C3%A9e%20du%20Dragon%20(20).jpg" width="400" /></a></span></div><span style="font-size: small;"><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2136bI4v9fzG1fIdUbdY28mlxGborcHdXb3csfCCVTR2rfOu_gOwWg6lfc0HpEwVCCHH_ud-3YQy03NCpCHBaD6BVQPIm-90KGYYFC2JgrEdlfdhBT2jyxk6KK7nYQRXrKfv7RNfF0vTvJABb6KiwO1AJkNKa3t19HX3apYgOjHsEHFGEq1BZ3u47/s4000/March%C3%A9%20du%20nouvel%20an%20chinois%20%C3%A0%20Paris%2013%C3%A8me%20pour%20accueillir%20l%E2%80%99ann%C3%A9e%20du%20Dragon%20(27).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3000" data-original-width="4000" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2136bI4v9fzG1fIdUbdY28mlxGborcHdXb3csfCCVTR2rfOu_gOwWg6lfc0HpEwVCCHH_ud-3YQy03NCpCHBaD6BVQPIm-90KGYYFC2JgrEdlfdhBT2jyxk6KK7nYQRXrKfv7RNfF0vTvJABb6KiwO1AJkNKa3t19HX3apYgOjHsEHFGEq1BZ3u47/w400-h300/March%C3%A9%20du%20nouvel%20an%20chinois%20%C3%A0%20Paris%2013%C3%A8me%20pour%20accueillir%20l%E2%80%99ann%C3%A9e%20du%20Dragon%20(27).jpg" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGmnz9yMWq7eRjRY97fsyAuHlqJiUyqSDWdbFJ87dCDi28v6YyUq2oIyPirPGAAz1EjG73n8uS9sqIz2VjA3cIqtzUqiS2wy74Hg4W2XFUTqQtyJmy5hlL9C_CW3zJEKxJdNqt8eZjUO47NiGehY-KBHZsdhxIN-FRBx7IrRnq1CKR923XRxwIt4O1/s4000/March%C3%A9%20du%20nouvel%20an%20chinois%20%C3%A0%20Paris%2013%C3%A8me%20pour%20accueillir%20l%E2%80%99ann%C3%A9e%20du%20Dragon%20(17).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3000" data-original-width="4000" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGmnz9yMWq7eRjRY97fsyAuHlqJiUyqSDWdbFJ87dCDi28v6YyUq2oIyPirPGAAz1EjG73n8uS9sqIz2VjA3cIqtzUqiS2wy74Hg4W2XFUTqQtyJmy5hlL9C_CW3zJEKxJdNqt8eZjUO47NiGehY-KBHZsdhxIN-FRBx7IrRnq1CKR923XRxwIt4O1/w400-h300/March%C3%A9%20du%20nouvel%20an%20chinois%20%C3%A0%20Paris%2013%C3%A8me%20pour%20accueillir%20l%E2%80%99ann%C3%A9e%20du%20Dragon%20(17).jpg" width="400" /></a></div><br />Pour les présents, on offre un assortiment de
fruits et de graines confites (gingembre, graines de lotus, carotte, blanc de
bénincase, kumqat, noix de coco…) pour souhaiter la douceur de la vie, des
graines de cucurbitacées salées en apéritif pour souhaiter une nombreuse
descendance (graine et fils sont homophones et s’écrivent avec le même
caractère <span lang="ZH-CN" style="font-family: times; line-height: 107%;">子</span><span style="font-family: times; line-height: 107%;">), </span></span><p></p><p><span style="font-size: small;"><span style="font-family: times; line-height: 107%;"></span></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWnBdfTpOIPXY749ble9gcHruJ9ifOfwaeuUNIoQ5gP8UZMO-bBCa57SOadHF30BGiulAOZRMkFIYMdVv9n58Y2sliZs6ttGuw6aeQAvcmo1_Qp4YOvGY-ZUZ__VXb3Hm1G2UafIuBruDHMZQZE_ZIbM4AtWxV-VOZzSP2DzkdaqUcBxskaAADyKn9/s4000/March%C3%A9%20du%20nouvel%20an%20chinois%20%C3%A0%20Paris%2013%C3%A8me%20pour%20accueillir%20l%E2%80%99ann%C3%A9e%20du%20Dragon%20(14).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3000" data-original-width="4000" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWnBdfTpOIPXY749ble9gcHruJ9ifOfwaeuUNIoQ5gP8UZMO-bBCa57SOadHF30BGiulAOZRMkFIYMdVv9n58Y2sliZs6ttGuw6aeQAvcmo1_Qp4YOvGY-ZUZ__VXb3Hm1G2UafIuBruDHMZQZE_ZIbM4AtWxV-VOZzSP2DzkdaqUcBxskaAADyKn9/w400-h300/March%C3%A9%20du%20nouvel%20an%20chinois%20%C3%A0%20Paris%2013%C3%A8me%20pour%20accueillir%20l%E2%80%99ann%C3%A9e%20du%20Dragon%20(14).jpg" width="400" /></a></span></div><span style="font-size: small;"><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj19hexGFoBavZprXNu218jsa_lvbYnst5KM3FevZbhOvHK8skoHsAyPIY5DTtufJhYcvOQaxp65-Ks4m-3tcV8ryrPE-K9mMV9GXwLAGoIBzkWJoMVbxrHQznfHKEoAd5Jyeup2rYsG5yPHYH0SLcjTtXhjdqXm0C6sr6upAc_rj3wMNwFsKQbf9Wb/s4000/March%C3%A9%20du%20nouvel%20an%20chinois%20%C3%A0%20Paris%2013%C3%A8me%20pour%20accueillir%20l%E2%80%99ann%C3%A9e%20du%20Dragon%20(13).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3000" data-original-width="4000" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj19hexGFoBavZprXNu218jsa_lvbYnst5KM3FevZbhOvHK8skoHsAyPIY5DTtufJhYcvOQaxp65-Ks4m-3tcV8ryrPE-K9mMV9GXwLAGoIBzkWJoMVbxrHQznfHKEoAd5Jyeup2rYsG5yPHYH0SLcjTtXhjdqXm0C6sr6upAc_rj3wMNwFsKQbf9Wb/w400-h300/March%C3%A9%20du%20nouvel%20an%20chinois%20%C3%A0%20Paris%2013%C3%A8me%20pour%20accueillir%20l%E2%80%99ann%C3%A9e%20du%20Dragon%20(13).jpg" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0_m-dnfp0cicxyU5z0daUVurrwygWsNLKBuh3Wxrxih7loF2bUw0gvYLHfjRCypWdDtCIdBe-jwKOzYvvVTHFO8ROcW7E-olYEMEYvFWARuoSWb1vqQYZSoeG0sMPpm-iOuIzgXr9Cug2VdXfzYFWjK1TUOXhVR6SmRFPT1FDT8u9Y1Ra8cuaI1HW/s4000/March%C3%A9%20du%20nouvel%20an%20chinois%20%C3%A0%20Paris%2013%C3%A8me%20pour%20accueillir%20l%E2%80%99ann%C3%A9e%20du%20Dragon%20(15).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3000" data-original-width="4000" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0_m-dnfp0cicxyU5z0daUVurrwygWsNLKBuh3Wxrxih7loF2bUw0gvYLHfjRCypWdDtCIdBe-jwKOzYvvVTHFO8ROcW7E-olYEMEYvFWARuoSWb1vqQYZSoeG0sMPpm-iOuIzgXr9Cug2VdXfzYFWjK1TUOXhVR6SmRFPT1FDT8u9Y1Ra8cuaI1HW/w400-h300/March%C3%A9%20du%20nouvel%20an%20chinois%20%C3%A0%20Paris%2013%C3%A8me%20pour%20accueillir%20l%E2%80%99ann%C3%A9e%20du%20Dragon%20(15).jpg" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDLIWOaYs1fU_KIsFKbXQxtKXsgTyIXWjbcLj9T5JgHRI6QTU9SHp43tz96fpXDQ7rApPCWoEq3S4CmqNhNUrl1roRI3y1XLEq_NSKtjf2jmBRGBj1ksTvKy8n8LEpXTHbNvqtjjOecrGqrfjD8GKBKRmPX_KmbtkBwpPVMQrAtq3QvwG0prVnJQ7p/s4000/March%C3%A9%20du%20nouvel%20an%20chinois%20%C3%A0%20Paris%2013%C3%A8me%20pour%20accueillir%20l%E2%80%99ann%C3%A9e%20du%20Dragon%20(16).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3000" data-original-width="4000" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDLIWOaYs1fU_KIsFKbXQxtKXsgTyIXWjbcLj9T5JgHRI6QTU9SHp43tz96fpXDQ7rApPCWoEq3S4CmqNhNUrl1roRI3y1XLEq_NSKtjf2jmBRGBj1ksTvKy8n8LEpXTHbNvqtjjOecrGqrfjD8GKBKRmPX_KmbtkBwpPVMQrAtq3QvwG0prVnJQ7p/w400-h300/March%C3%A9%20du%20nouvel%20an%20chinois%20%C3%A0%20Paris%2013%C3%A8me%20pour%20accueillir%20l%E2%80%99ann%C3%A9e%20du%20Dragon%20(16).jpg" width="400" /></a></div><br />des boîtes de pâtisseries avec un packaging
rouge et or. </span><p></p><p><span style="font-size: small;"><span style="font-family: times; line-height: 107%;"></span></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwNI5vmvrdq321Ko8Nh-mC-7RqnNU5VhYxUNe1AIvQR_fYH6IoheacN6_9lznY0Nucd2KaR3W-Q81pV6HFG0qqdT2FERRpc5iUK6fmG4UCzz8cdlTOluv1z0A41IbMtESYbv-cFw9BDF6DkGVATUNP1pXiUiLhmANhGqlxvAvDEUXE42btA177wN9W/s4000/March%C3%A9%20du%20nouvel%20an%20chinois%20%C3%A0%20Paris%2013%C3%A8me%20pour%20accueillir%20l%E2%80%99ann%C3%A9e%20du%20Dragon%20(6).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3000" data-original-width="4000" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwNI5vmvrdq321Ko8Nh-mC-7RqnNU5VhYxUNe1AIvQR_fYH6IoheacN6_9lznY0Nucd2KaR3W-Q81pV6HFG0qqdT2FERRpc5iUK6fmG4UCzz8cdlTOluv1z0A41IbMtESYbv-cFw9BDF6DkGVATUNP1pXiUiLhmANhGqlxvAvDEUXE42btA177wN9W/w400-h300/March%C3%A9%20du%20nouvel%20an%20chinois%20%C3%A0%20Paris%2013%C3%A8me%20pour%20accueillir%20l%E2%80%99ann%C3%A9e%20du%20Dragon%20(6).jpg" width="400" /></a></span></div><span style="font-size: small;"><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-IZ9rwZTRQomcxTOe2SmIBIoWt-DJa_rFl0ACIqYbCSTWhGlXyoqz-Zjx6u0ETQtHYS-5vOX3rfrbXM3ioL1bG_Bnc6lYAZbeN1cGorB5-J5lylU9GkWAd8lzyqxw8u8VrDh6CCV_eBYyg9wAyUETunlLyJeDsoStW_N7YDpvd-3qzzzg5MXSGsXe/s4000/March%C3%A9%20du%20nouvel%20an%20chinois%20%C3%A0%20Paris%2013%C3%A8me%20pour%20accueillir%20l%E2%80%99ann%C3%A9e%20du%20Dragon%20(7).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3000" data-original-width="4000" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-IZ9rwZTRQomcxTOe2SmIBIoWt-DJa_rFl0ACIqYbCSTWhGlXyoqz-Zjx6u0ETQtHYS-5vOX3rfrbXM3ioL1bG_Bnc6lYAZbeN1cGorB5-J5lylU9GkWAd8lzyqxw8u8VrDh6CCV_eBYyg9wAyUETunlLyJeDsoStW_N7YDpvd-3qzzzg5MXSGsXe/w400-h300/March%C3%A9%20du%20nouvel%20an%20chinois%20%C3%A0%20Paris%2013%C3%A8me%20pour%20accueillir%20l%E2%80%99ann%C3%A9e%20du%20Dragon%20(7).jpg" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjm31rSksqaXepy7JT8-3crnMixJQcMgZn9jCMnKldDkoXbxExV7DP2L5tmZRFm33aPhooV_4_tnmr8tKns3IsCQB9_tjvTtqr52hlYsXS-d3tGFxUhuuJIDvvhOLsUVAWSmODt29QHPaac3MjAXSyBUptdJXKmaY1FqUFf7IuRKXo3ANA_Z7JaZotx/s4000/Nouvel%20an%20chinois%20Paris.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3000" data-original-width="4000" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjm31rSksqaXepy7JT8-3crnMixJQcMgZn9jCMnKldDkoXbxExV7DP2L5tmZRFm33aPhooV_4_tnmr8tKns3IsCQB9_tjvTtqr52hlYsXS-d3tGFxUhuuJIDvvhOLsUVAWSmODt29QHPaac3MjAXSyBUptdJXKmaY1FqUFf7IuRKXo3ANA_Z7JaZotx/w400-h300/Nouvel%20an%20chinois%20Paris.jpg" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyWdxRmcyluhOBax19Ox0D-c_HNXw50ggqgYitdy-DA4lf0i8pTlM7cPiMGaXBoD_Hk02T9IzaWChD2ftoYs9oJvxvqw77PoGHc8VooYtJZQfd500dcFH8IF7GiGTEYR4TSPmxkepyxStcfSCO7J4MVr6p4u1-WAUovVna1AUN7NvKpse0waK-O5NX/s4000/March%C3%A9%20du%20nouvel%20an%20chinois%20%C3%A0%20Paris%2013%C3%A8me%20pour%20accueillir%20l%E2%80%99ann%C3%A9e%20du%20Dragon%20(29).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3000" data-original-width="4000" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyWdxRmcyluhOBax19Ox0D-c_HNXw50ggqgYitdy-DA4lf0i8pTlM7cPiMGaXBoD_Hk02T9IzaWChD2ftoYs9oJvxvqw77PoGHc8VooYtJZQfd500dcFH8IF7GiGTEYR4TSPmxkepyxStcfSCO7J4MVr6p4u1-WAUovVna1AUN7NvKpse0waK-O5NX/w400-h300/March%C3%A9%20du%20nouvel%20an%20chinois%20%C3%A0%20Paris%2013%C3%A8me%20pour%20accueillir%20l%E2%80%99ann%C3%A9e%20du%20Dragon%20(29).jpg" width="400" /></a></div><br />La symbolique des couleurs se retrouve aussi dans les fleurs achetées !
Pour encore mieux attirer la fortune, décorez votre maison avec des <strong><span style="font-weight: normal;">de</span> </strong><strong><span style="font-weight: normal;">petits mandariniers en pot. En Chine, on les appelle yaoqianshu </span></strong><span style="font-family: times;"><strong><span lang="ZH-CN" style="font-weight: normal; line-height: 107%;">摇钱树</span></strong><strong><span style="font-weight: normal; line-height: 107%;">, c'est-à-dire
l’arbre qu’il suffit de secouer pour que la fortune tombe !</span></strong></span></span><span style="font-family: "Times New Roman",serif; font-size: 12.0pt; line-height: 107%;"></span><p></p>
positive eating positive livinghttp://www.blogger.com/profile/14580616724659036334noreply@blogger.com0tag:blogger.com,1999:blog-1212357672619319068.post-27102821501659304262024-02-02T08:35:00.005+01:002024-02-02T08:35:25.529+01:00L’orchestre culinaire à la Cité des sciences et de l’industrie de Paris<p><span style="font-family: "Times New Roman",serif; font-size: 12.0pt; line-height: 107%; mso-no-proof: yes;"></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCNkFh2L2HQq_yL45XxGBHse_iHJL8LtOdsrnWZ_wR6ZldFeCwkt8-sV6XJUX14F_ALaLlLJ5cUaPEtxKcYwrjgUxEG5X4lhJen-RwtLjKnExKenLiyV_QJaXIu0HdTuy6OiymBKmelYEpiAXc-aN_tIOZSLeJo5KYzhTA0HQSqG_xwpIs57wFNCqF/s677/L%E2%80%99orchestre%20culinaire%20%C3%A0%20la%20Cit%C3%A9%20des%20sciences%20et%20de%20l%E2%80%99industrie%20de%20Paris%20(1).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="677" data-original-width="453" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCNkFh2L2HQq_yL45XxGBHse_iHJL8LtOdsrnWZ_wR6ZldFeCwkt8-sV6XJUX14F_ALaLlLJ5cUaPEtxKcYwrjgUxEG5X4lhJen-RwtLjKnExKenLiyV_QJaXIu0HdTuy6OiymBKmelYEpiAXc-aN_tIOZSLeJo5KYzhTA0HQSqG_xwpIs57wFNCqF/w268-h400/L%E2%80%99orchestre%20culinaire%20%C3%A0%20la%20Cit%C3%A9%20des%20sciences%20et%20de%20l%E2%80%99industrie%20de%20Paris%20(1).JPG" width="268" /></a></div><br />Ce weekend du 3 et 4 février 2024, l’orchestre
culinaire est de retour à la cité des sciences et de l’industrie de Paris. Cet
orchestre est constitué de chefs de cuisine, de chefs pâtissiers pour
transformer les visiteurs en cordons bleus à travers ateliers de cuisine et
master class le temps d’un weekend ! Les cours sont accessibles aux
enfants dès 5 ans, de quoi passer un bon moment en famille ou entre amis pour
apprendre à cuisiner avec les produits de saison, avec simplicité et gourmandise.<p></p><p><span style="font-family: "Times New Roman",serif; font-size: 12.0pt; line-height: 107%; mso-no-proof: yes;"></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTXurWnVUlVUSAqjz4ARc5Jw_ui9kDAD50OMg1eiV9BEBYjQHEfJr-iJgESevlcPPnoNQRGxv_bZCCkzbu9TauHFxgmBV3mY3_JUDA5VhAWhWmgrobQT8GCqvKDf7fDlL_nt7dQ1sMwA2qLkN0tIQBp0-9BSqX9z826jjFNd2J9jZILSvGRuOn1a8M/s1024/L%E2%80%99orchestre%20culinaire%20%C3%A0%20la%20Cit%C3%A9%20des%20sciences%20et%20de%20l%E2%80%99industrie%20de%20Paris%20(2).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1016" data-original-width="1024" height="398" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTXurWnVUlVUSAqjz4ARc5Jw_ui9kDAD50OMg1eiV9BEBYjQHEfJr-iJgESevlcPPnoNQRGxv_bZCCkzbu9TauHFxgmBV3mY3_JUDA5VhAWhWmgrobQT8GCqvKDf7fDlL_nt7dQ1sMwA2qLkN0tIQBp0-9BSqX9z826jjFNd2J9jZILSvGRuOn1a8M/w400-h398/L%E2%80%99orchestre%20culinaire%20%C3%A0%20la%20Cit%C3%A9%20des%20sciences%20et%20de%20l%E2%80%99industrie%20de%20Paris%20(2).jpg" width="400" /></a></div><br /> Les recettes proposées s’ouvrent sur les cuisines du monde, comme « Le
gyozas et son bouillon asiatique », « le dahl de lentilles et
brochettes de pain perdu », « le poké de saison sauce hawaïenne »,
« les cornes de gazelle et thé à la menthe ». Un atelier animé par un
chercheur spécialiste de l’alimentation Christophe Lavelle vous apprend même
comment rattraper vos ratés en cuisine ! Le prix d’accès est de 20€ par
personne avec <a href="https://www.cite-sciences.fr/fr/au-programme/evenements/lorchestre-culinaire-1">réservation
des ateliers en ligne ici.</a><p></p>
positive eating positive livinghttp://www.blogger.com/profile/14580616724659036334noreply@blogger.com0tag:blogger.com,1999:blog-1212357672619319068.post-82864388444638455462024-02-02T07:40:00.004+01:002024-02-02T07:40:27.572+01:00Célébration de l’année du Dragon à Belleville !<p><span style="font-family: "Times New Roman",serif; font-size: 12.0pt; line-height: 107%;"></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_r2cP_FPHgC7IgdalP1yk7_7LNFFqgMzusdrhZhaJ8hPN3J5wF4aIk2L1l9n40j8yp34WrZ_Z5kga82TRgnURfPKGUwe4KWzsMKNd7Wt6Jx7JOe-5SnuOr8HK8phDa6lJfEQJTiiF21X6rougJfNIsnm16ChoCfRHDGpNqQixQqy2qhuPTUufAp23/s4000/C%C3%A9l%C3%A9bration%20de%20l%E2%80%99ann%C3%A9e%20du%20Dragon%20%C3%A0%20Belleville%20!%20(3).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3000" data-original-width="4000" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_r2cP_FPHgC7IgdalP1yk7_7LNFFqgMzusdrhZhaJ8hPN3J5wF4aIk2L1l9n40j8yp34WrZ_Z5kga82TRgnURfPKGUwe4KWzsMKNd7Wt6Jx7JOe-5SnuOr8HK8phDa6lJfEQJTiiF21X6rougJfNIsnm16ChoCfRHDGpNqQixQqy2qhuPTUufAp23/w400-h300/C%C3%A9l%C3%A9bration%20de%20l%E2%80%99ann%C3%A9e%20du%20Dragon%20%C3%A0%20Belleville%20!%20(3).jpg" width="400" /></a></div><br />Les festivités parisiennes du nouvel an chinois pour
célébrer l’année du Dragon commencent à Belleville ce samedi 3 février 2024 !
Tout le quartier est déjà en habit de fêtes, avec ses lanternes rouges porte-bonheur
accrochées sur les arbres des avenues, et tous les commerces bien achalandés !
Dès 12 heures à 21 heures, les stands de street-food invitent vos papilles à
savourer la diversité des cuisines asiatiques. <p></p><p><span style="font-family: "Times New Roman",serif; font-size: 12.0pt; line-height: 107%;"></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4OoRvww8Q163uD9xAUeIP0SgJ5ftuhd9Es8uBaH5drYb89VQaWRedNdlabH1lyXwuTfaKUS8uvvqOjE-jCYkcmAH2MIlmn2hbJv73x5RabuYlxPbI2WkQS8dC-rcGjS1-uPC98LxTWd9FYp4rUsHmP-kIoqbdlYEr62eafX7jdHwGihKkywns0MP0/s3264/C%C3%A9l%C3%A9bration%20de%20l%E2%80%99ann%C3%A9e%20du%20Dragon%20%C3%A0%20Belleville%20!%20(4).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2448" data-original-width="3264" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4OoRvww8Q163uD9xAUeIP0SgJ5ftuhd9Es8uBaH5drYb89VQaWRedNdlabH1lyXwuTfaKUS8uvvqOjE-jCYkcmAH2MIlmn2hbJv73x5RabuYlxPbI2WkQS8dC-rcGjS1-uPC98LxTWd9FYp4rUsHmP-kIoqbdlYEr62eafX7jdHwGihKkywns0MP0/w400-h300/C%C3%A9l%C3%A9bration%20de%20l%E2%80%99ann%C3%A9e%20du%20Dragon%20%C3%A0%20Belleville%20!%20(4).jpg" width="400" /></a></div><br />Si vous êtes fans de raviolis,
de nouilles sautées, de brochettes d’agneau au cumin, de soupes aux algues, des
gâteaux de riz garnis de crème d’haricots rouges, vous allez vous régaler ! <p></p><p><span style="font-family: "Times New Roman",serif; font-size: 12.0pt; line-height: 107%;"></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKAW7F_25brg4gWC0hYfuThPBRYDCuDWjWXbyqiaCKFDUGD4IyyOmJkqjhjJf46qk1CXQnpgsmJ8SMOdexzA7PpXfXFlpDG7qT5ai7l2aLFB3BM9nGEBRvAo0ejOIrNOMXl-9Boe3yu_vE94oOQkgGDgSBFY9o9cn5T0Ei0SZD4dXJhIesDChKKw0W/s4000/C%C3%A9l%C3%A9bration%20de%20l%E2%80%99ann%C3%A9e%20du%20Dragon%20%C3%A0%20Belleville%20!%20(2).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3000" data-original-width="4000" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKAW7F_25brg4gWC0hYfuThPBRYDCuDWjWXbyqiaCKFDUGD4IyyOmJkqjhjJf46qk1CXQnpgsmJ8SMOdexzA7PpXfXFlpDG7qT5ai7l2aLFB3BM9nGEBRvAo0ejOIrNOMXl-9Boe3yu_vE94oOQkgGDgSBFY9o9cn5T0Ei0SZD4dXJhIesDChKKw0W/w400-h300/C%C3%A9l%C3%A9bration%20de%20l%E2%80%99ann%C3%A9e%20du%20Dragon%20%C3%A0%20Belleville%20!%20(2).jpg" width="400" /></a></div><br />Le moment attendu par tous est le défilé de lions et de dragons à partir de 14
heures, avec comme point de départ le 56 rue de Belleville. Des animations seront
proposées tout le long de l’après-midi comme des démonstrations de kung fu, ses
séquences musicales …. Cette manifestation festive et culturelle est organisée
entre les mairies du 10, 11, 19 et 20<sup>ème</sup> ainsi que l’association des
commerçants de Belleville.<p></p>
positive eating positive livinghttp://www.blogger.com/profile/14580616724659036334noreply@blogger.com0tag:blogger.com,1999:blog-1212357672619319068.post-61203797319637746252024-01-27T11:02:00.006+01:002024-01-27T11:06:39.617+01:00Décryptage symbolique du menu du nouvel an chinois du restaurant Shang Palace, Paris<p><span style="font-family: "Times New Roman",serif; font-size: 12pt; mso-fareast-font-family: "Times New Roman";"></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUkd_abGfbCZKKB_qLp3drTdQXx2xvjQ7_SJjVL6I3ontbjy2SMbG1LKksgi3cA0X8-Zjae4U8OBkzgj29VPtZkGG2r8xW5BOwQSCSLUdnYY4F6RnvIPlmAW3DNjjE8pJXosuwx29hctpFak8HS2VdBlzmLPAomE0F-52BEMtjueP9L4y6sl2VPP1c/s669/D%C3%A9cryptage%20symbolique%20du%20menu%20du%20nouvel%20an%20chinois%20du%20restaurant%20Shang%20Palace,%20Paris%20(3).JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="334" data-original-width="669" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUkd_abGfbCZKKB_qLp3drTdQXx2xvjQ7_SJjVL6I3ontbjy2SMbG1LKksgi3cA0X8-Zjae4U8OBkzgj29VPtZkGG2r8xW5BOwQSCSLUdnYY4F6RnvIPlmAW3DNjjE8pJXosuwx29hctpFak8HS2VdBlzmLPAomE0F-52BEMtjueP9L4y6sl2VPP1c/w400-h200/D%C3%A9cryptage%20symbolique%20du%20menu%20du%20nouvel%20an%20chinois%20du%20restaurant%20Shang%20Palace,%20Paris%20(3).JPG" width="400" /></a></div><br />Envie de célébrer le nouvel an chinois avec faste dans un
palace, avec un menu d’exception façon étoilé ? Le chef Samuel Lee du
restaurant Shang Palace de <a href="https://www.shangri-la.com/fr/paris/shangrila/">l’hôtel Shangri-La Paris</a>
et son équipe proposent un menu cantonais à 198€ par personne hors boissons du
vendredi 2 au dimanche 11 février 2024. En Chine, la conception d’un menu du
nouvel an ne s’improvise pas. Au-delà des aspects gastronomiques, les mets servis
véhiculent des messages de bonheur, de prospérité et de longévité. Ceci passe
par leur appellation, les ingrédients sélectionnés, leurs formes, leurs compositions.
Ci-après le décryptage symbolique du menu de fête proposée par le chef Lee. <p></p><p><span style="font-family: "Times New Roman",serif; font-size: 12pt; mso-fareast-font-family: "Times New Roman";"></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgF4-kq9BL4gNrqei1vwqjgTneF3mCy9sCNzeixPFycCUGJviTABwyzIKGhdwB8lZcxOI59K-UPHuNrU8OzgPA3hU7zAmIv2T0nho82w8ZwijBqYrXy3AlCzkoCcTrr6Cp-IopYf4WW7moG0oYqpwDyM1pEbk8uySIZ4s8wtQea7-G1Pdef8u_SpvKe/s1350/D%C3%A9cryptage%20symbolique%20du%20menu%20du%20nouvel%20an%20chinois%20du%20restaurant%20Shang%20Palace,%20Paris%20(2).jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1080" data-original-width="1350" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgF4-kq9BL4gNrqei1vwqjgTneF3mCy9sCNzeixPFycCUGJviTABwyzIKGhdwB8lZcxOI59K-UPHuNrU8OzgPA3hU7zAmIv2T0nho82w8ZwijBqYrXy3AlCzkoCcTrr6Cp-IopYf4WW7moG0oYqpwDyM1pEbk8uySIZ4s8wtQea7-G1Pdef8u_SpvKe/w400-h320/D%C3%A9cryptage%20symbolique%20du%20menu%20du%20nouvel%20an%20chinois%20du%20restaurant%20Shang%20Palace,%20Paris%20(2).jpg" width="400" /></a></div><br />Pour les personnes qui lisent le chinois, l’appellation exacte culinaire de chaque
recette est mise entre-parenthèse devant l’appellation symbolique située juste
avant (en rouge).<p></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;"><b><span lang="ZH-CN" style="color: red; font-family: SimSun; font-size: 12pt; mso-ascii-font-family: "Times New Roman"; mso-bidi-font-family: "Times New Roman"; mso-hansi-font-family: "Times New Roman";">风生水起</span></b><span style="font-family: "Times New Roman",serif; font-size: 12pt; mso-fareast-font-family: "Times New Roman";">
(</span><span lang="ZH-CN" style="font-family: SimSun; font-size: 12pt; mso-ascii-font-family: "Times New Roman"; mso-bidi-font-family: "Times New Roman"; mso-hansi-font-family: "Times New Roman";">鱼</span><span style="font-family: "Times New Roman",serif; font-size: 12pt; mso-fareast-font-family: "Times New Roman";">,</span><span lang="ZH-CN" style="font-family: SimSun; font-size: 12pt; mso-ascii-font-family: "Times New Roman"; mso-bidi-font-family: "Times New Roman"; mso-hansi-font-family: "Times New Roman";">三文鱼捞起</span><span style="font-family: "Times New Roman",serif; font-size: 12pt; mso-fareast-font-family: "Times New Roman";">)</span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;"><b><span style="font-family: "Times New Roman",serif; font-size: 12pt; mso-fareast-font-family: "Times New Roman";">Sashimi de sériole & saumon.</span></b></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;"><span style="font-family: "Times New Roman",serif; font-size: 12pt; mso-fareast-font-family: "Times New Roman";">En Chine, servir un poisson est un incontournable du menu du
nouvel an, car son homophonie yu </span><span lang="ZH-CN" style="font-family: DengXian; font-size: 12pt; mso-ascii-font-family: "Times New Roman"; mso-bidi-font-family: "Times New Roman"; mso-fareast-theme-font: minor-fareast; mso-hansi-font-family: "Times New Roman";">鱼</span><span style="font-family: "Times New Roman",serif; font-size: 12pt;">/</span><span lang="ZH-CN" style="font-family: DengXian; font-size: 12pt; mso-ascii-font-family: "Times New Roman"; mso-bidi-font-family: "Times New Roman"; mso-fareast-theme-font: minor-fareast; mso-hansi-font-family: "Times New Roman";">余</span><span style="font-family: "Times New Roman",serif; font-size: 12pt; mso-fareast-font-family: "Times New Roman";">, évoque l’idée d’abondance, de surplus pour le reste de l’année.
Proposé cru en sashimi, la non cuisson véhicule en plus un souhait de longévité,
car crue et naître en chinois s’écrivent avec le même caractère sheng </span><span lang="ZH-CN" style="font-family: DengXian; font-size: 12pt; mso-ascii-font-family: "Times New Roman"; mso-bidi-font-family: "Times New Roman"; mso-fareast-theme-font: minor-fareast; mso-hansi-font-family: "Times New Roman";">生</span><span style="font-family: "Times New Roman",serif; font-size: 12pt;">. </span><span style="font-family: "Times New Roman",serif; font-size: 12pt; mso-fareast-font-family: "Times New Roman";">L’appellation symbolique de la recette avec des</span><span style="font-family: "Times New Roman",serif; font-size: 12pt;"> « brises
naissantes </span><span lang="ZH-CN" style="font-family: DengXian; font-size: 12pt; mso-ascii-font-family: "Times New Roman"; mso-bidi-font-family: "Times New Roman"; mso-fareast-theme-font: minor-fareast; mso-hansi-font-family: "Times New Roman";">风生 </span><span style="font-family: "Times New Roman",serif; font-size: 12pt;">qui créent des vagues
sur l’eau</span><span lang="ZH-CN" style="font-family: DengXian; font-size: 12pt; mso-ascii-font-family: "Times New Roman"; mso-bidi-font-family: "Times New Roman"; mso-fareast-theme-font: minor-fareast; mso-hansi-font-family: "Times New Roman";"> 水起</span><span style="font-family: "Times New Roman",serif; font-size: 12pt;"> » est une métaphore
pour se souhaiter une année de renouveau, florissante !</span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;"><b><span lang="ZH-CN" style="color: red; font-family: SimSun; font-size: 12pt; mso-ascii-font-family: "Times New Roman"; mso-bidi-font-family: "Times New Roman"; mso-hansi-font-family: "Times New Roman";">龙年大吉</span></b><span lang="ZH-CN" style="color: red; font-family: "Times New Roman",serif; font-size: 12pt; mso-fareast-font-family: "Times New Roman";"> </span><span style="font-family: "Times New Roman",serif; font-size: 12pt; mso-fareast-font-family: "Times New Roman";">(</span><span lang="ZH-CN" style="font-family: SimSun; font-size: 12pt; mso-ascii-font-family: "Times New Roman"; mso-bidi-font-family: "Times New Roman"; mso-hansi-font-family: "Times New Roman";">传统蜜汁叉烧</span><span lang="ZH-CN" style="font-family: "Times New Roman",serif; font-size: 12pt; mso-fareast-font-family: "Times New Roman";"> </span><span lang="ZH-CN" style="font-family: SimSun; font-size: 12pt; mso-ascii-font-family: "Times New Roman"; mso-bidi-font-family: "Times New Roman"; mso-hansi-font-family: "Times New Roman";">配</span><span lang="ZH-CN" style="font-family: "Times New Roman",serif; font-size: 12pt; mso-fareast-font-family: "Times New Roman";"> </span><span lang="ZH-CN" style="font-family: SimSun; font-size: 12pt; mso-ascii-font-family: "Times New Roman"; mso-bidi-font-family: "Times New Roman"; mso-hansi-font-family: "Times New Roman";">潮州卤水鸭肝</span><span style="font-family: "Times New Roman",serif; font-size: 12pt; mso-fareast-font-family: "Times New Roman";">)</span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;"><b><span style="font-family: "Times New Roman",serif; font-size: 12pt; mso-fareast-font-family: "Times New Roman";">Porc laqué au miel et foie gras de canard mariné</span></b></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;"><span style="font-family: "Times New Roman",serif; font-size: 12pt; mso-fareast-font-family: "Times New Roman";">« La nouvelle année qui porte chance » est déclinée
avec un porc laqué au miel, le chashao</span><span lang="ZH-CN" style="font-family: SimSun; font-size: 12pt; mso-ascii-font-family: "Times New Roman"; mso-bidi-font-family: "Times New Roman"; mso-hansi-font-family: "Times New Roman";">叉烧</span><span style="font-family: "Times New Roman",serif; font-size: 12pt; mso-fareast-font-family: SimSun;">.</span><span style="font-family: "Times New Roman",serif; font-size: 12pt; mso-fareast-font-family: "Times New Roman";">La saveur sucrée évoque une vie
douce. La présence du foie gras, un hommage à la cuisine française rend le plat
plus noble. Il est cuit dans une marinade épicée à la cantonaise.</span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;"><b><span lang="ZH-CN" style="color: red; font-family: SimSun; font-size: 12pt; mso-ascii-font-family: "Times New Roman"; mso-bidi-font-family: "Times New Roman"; mso-hansi-font-family: "Times New Roman";">龙精虎猛</span></b><span lang="EN-US" style="font-family: "Times New Roman",serif; font-size: 12pt; mso-ansi-language: EN-US; mso-fareast-font-family: "Times New Roman";"> (</span><span lang="ZH-CN" style="font-family: SimSun; font-size: 12pt; mso-ascii-font-family: "Times New Roman"; mso-bidi-font-family: "Times New Roman"; mso-hansi-font-family: "Times New Roman";">蟹肉小籠包</span><span lang="EN-US" style="font-family: "Times New Roman",serif; font-size: 12pt; mso-ansi-language: EN-US; mso-fareast-font-family: "Times New Roman";">)</span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;"><b><span lang="EN-US" style="font-family: "Times New Roman",serif; font-size: 12pt; mso-ansi-language: EN-US; mso-fareast-font-family: "Times New Roman";">« Buns » de
crabe au porc façon Shanghaienne</span></b></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;"><span style="font-family: "Times New Roman",serif; font-size: 12pt; mso-fareast-font-family: "Times New Roman";">“L’esprit du dragon, la férocité d’un tigre » se décline
dans une brioche moelleuse cuite à la vapeur, garni de porc avec l’ingrédient festif
du crabe. Le souhait de fortune est caché dans la pâte à brioche qui gonfle et
double de volume avant cuisson. Ce processus de fermentation appelé fa </span><span lang="ZH-CN" style="font-family: SimSun; font-size: 12pt; mso-ascii-font-family: "Times New Roman"; mso-bidi-font-family: "Times New Roman"; mso-hansi-font-family: "Times New Roman";">发</span><span style="font-family: "Times New Roman",serif; font-size: 12pt; mso-fareast-font-family: "Times New Roman";">induit l’idée de faire fortune facai
</span><span lang="ZH-CN" style="font-family: SimSun; font-size: 12pt; mso-ascii-font-family: "Times New Roman"; mso-bidi-font-family: "Times New Roman"; mso-hansi-font-family: "Times New Roman";">发财</span><span style="font-family: "Times New Roman",serif; font-size: 12pt; mso-fareast-font-family: "Times New Roman";">.</span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;"><b><span lang="ZH-CN" style="color: red; font-family: SimSun; font-size: 12pt; mso-ascii-font-family: "Times New Roman"; mso-bidi-font-family: "Times New Roman"; mso-hansi-font-family: "Times New Roman";">鸿运当头</span></b><span lang="EN-US" style="font-family: "Times New Roman",serif; font-size: 12pt; mso-ansi-language: EN-US; mso-fareast-font-family: "Times New Roman";"> (</span><span lang="ZH-CN" style="font-family: SimSun; font-size: 12pt; mso-ascii-font-family: "Times New Roman"; mso-bidi-font-family: "Times New Roman"; mso-hansi-font-family: "Times New Roman";">鮮蝦紅米腸粉</span><span lang="EN-US" style="font-family: "Times New Roman",serif; font-size: 12pt; mso-ansi-language: EN-US; mso-fareast-font-family: "Times New Roman";">)</span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;"><span lang="EN-US" style="font-family: "Times New Roman",serif; font-size: 12pt; mso-ansi-language: EN-US; mso-fareast-font-family: "Times New Roman";"><b>Crêpes de
riz rouge aux crevettes</b></span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;"><span style="font-family: "Times New Roman",serif; font-size: 12pt; mso-fareast-font-family: "Times New Roman";">« La chance se rapproche et se présente » se décline
dans une crêpe de riz rouge aux crevettes. En Chine, la rouge est la couleur du
bonheur.</span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;"><b><span lang="ZH-CN" style="color: red; font-family: SimSun; font-size: 12pt; mso-ascii-font-family: "Times New Roman"; mso-bidi-font-family: "Times New Roman"; mso-hansi-font-family: "Times New Roman";">喜气洋洋</span></b><b><span lang="ZH-CN" style="color: red; font-family: "Times New Roman",serif; font-size: 12pt; mso-ansi-language: EN-US; mso-fareast-font-family: "Times New Roman";"> </span></b><span lang="EN-US" style="font-family: "Times New Roman",serif; font-size: 12pt; mso-ansi-language: EN-US; mso-fareast-font-family: "Times New Roman";">(</span><span lang="ZH-CN" style="font-family: SimSun; font-size: 12pt; mso-ascii-font-family: "Times New Roman"; mso-bidi-font-family: "Times New Roman"; mso-hansi-font-family: "Times New Roman";">原盅炖佛跳墙</span><span lang="EN-US" style="font-family: "Times New Roman",serif; font-size: 12pt; mso-ansi-language: EN-US; mso-fareast-font-family: "Times New Roman";">)</span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;"><b><span style="font-family: "Times New Roman",serif; font-size: 12pt; mso-fareast-font-family: "Times New Roman";">Bouddha qui saute par-dessus le mur !</span></b></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;"><span style="font-family: "Times New Roman",serif; font-size: 12pt; mso-fareast-font-family: "Times New Roman";">“Atmosphère de joie” est décliné dans un <a href="http://positiveeatingpositiveliving.blogspot.com/2011/09/bouddha-qui-saute-par-dessus-le-mur.html">grand
classique de la haute gastronomie chinoise</a>, une recette du Fujian</span><span style="font-family: "Times New Roman",serif; font-size: 12pt;">, <b><span style="color: red;">« Bouddha qui saute par-dessus le mur »,</span></b> en
chinois <b><span style="color: red;">Fotiaoqiang </span></b></span><b><span lang="ZH-CN" style="color: red; font-family: DengXian; font-size: 12pt; mso-ascii-font-family: "Times New Roman"; mso-fareast-theme-font: minor-fareast; mso-hansi-font-family: "Times New Roman";">佛跳墙</span></b><span style="font-family: "Times New Roman",serif; font-size: 12pt;">. Son histoire remonte à la dynastie des
Qing lors de la deuxième année du règne de l’empereur Guangxu. Son appellation
actuelle fait référence aux vers d’un lettré de l’époque qui l’avait dégusté,
séduit par la recette “</span><span lang="ZH-CN" style="font-family: SimSun; font-size: 12pt; mso-ascii-font-family: "Times New Roman"; mso-bidi-font-family: "Times New Roman"; mso-hansi-font-family: "Times New Roman";">坛启荤香飘四邻,佛闻弃禅跳墙来</span><span style="font-family: "Times New Roman",serif; font-size: 12pt;">” (le fumet de ce
mets est tellement exceptionnel que, passant devant le mur de la résidence où
il était en train d’être dégusté, Bouddha ne résistait pas et sauta par-dessus
le mur pour se joindre au festin) ! La recette est composée d’ingrédients
luxueux et rares comme les </span><span style="font-family: "Times New Roman",serif; font-size: 12pt; mso-fareast-font-family: "Times New Roman";">h</span><span style="font-family: "Times New Roman",serif; font-size: 12pt;">olothuries de mer,
les abalones, les noix de saint jacques séchées, les mâchoires de poissons
séchées, du jambon de Jinhua… avec des cuissons longues et complexes. Saveurs
umani garantis !</span><span style="font-family: "Times New Roman",serif; font-size: 12pt; mso-fareast-font-family: "Times New Roman";"></span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;"><b><span lang="ZH-CN" style="color: red; font-family: SimSun; font-size: 12pt; mso-ascii-font-family: "Times New Roman"; mso-bidi-font-family: "Times New Roman"; mso-hansi-font-family: "Times New Roman";">飞黄腾达</span></b><span lang="EN-US" style="font-family: "Times New Roman",serif; font-size: 12pt; mso-ansi-language: EN-US; mso-fareast-font-family: "Times New Roman";"> (</span><span lang="ZH-CN" style="font-family: SimSun; font-size: 12pt; mso-ascii-font-family: "Times New Roman"; mso-bidi-font-family: "Times New Roman"; mso-hansi-font-family: "Times New Roman";">香宫招牌烤鸭</span><span lang="EN-US" style="font-family: "Times New Roman",serif; font-size: 12pt; mso-ansi-language: EN-US; mso-fareast-font-family: "Times New Roman";">)</span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;"><span style="font-family: "Times New Roman",serif; font-size: 12pt; mso-fareast-font-family: "Times New Roman";"><b>Canard laqué façon Shang Palace</b></span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;"><span style="font-family: "Times New Roman",serif; font-size: 12pt; mso-fareast-font-family: "Times New Roman";">« Avoir une ascension fulgurante ». Quoi de mieux
qu’un canard laqué, pour personnifier avec gourmandise ce souhait !</span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;"><b><span lang="ZH-CN" style="color: red; font-family: SimSun; font-size: 12pt; mso-ascii-font-family: "Times New Roman"; mso-bidi-font-family: "Times New Roman"; mso-hansi-font-family: "Times New Roman";">大吉大利</span></b><b><span lang="ZH-CN" style="color: red; font-family: "Times New Roman",serif; font-size: 12pt; mso-fareast-font-family: "Times New Roman";"> </span></b><span style="font-family: "Times New Roman",serif; font-size: 12pt; mso-fareast-font-family: "Times New Roman";">(</span><span lang="ZH-CN" style="font-family: SimSun; font-size: 12pt; mso-ascii-font-family: "Times New Roman"; mso-bidi-font-family: "Times New Roman"; mso-hansi-font-family: "Times New Roman";">黑松露炒和牛</span><span style="font-family: "Times New Roman",serif; font-size: 12pt; mso-fareast-font-family: "Times New Roman";">)</span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;"><b><span style="font-family: "Times New Roman",serif; font-size: 12pt; mso-fareast-font-family: "Times New Roman";">Boeuf Wagyu sauté à la truffe noire</span></b></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;"><span style="font-family: "Times New Roman",serif; font-size: 12pt; mso-fareast-font-family: "Times New Roman";">“Bonne chance et bonne fortune » représenté par un bœuf
Wagyu sauté à la truffe noire. Compagnon de travail dans les champs, la viande
de bœuf ne figure pas traditionnellement dans les menus de fêtes dans ma
famille cantonaise. La présence de la viande de bœuf et la truffe noir est un
hommage à la cuisine française.</span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;"><b><span lang="ZH-CN" style="color: red; font-family: SimSun; font-size: 12pt; mso-ascii-font-family: "Times New Roman"; mso-bidi-font-family: "Times New Roman"; mso-hansi-font-family: "Times New Roman";">合家团圆</span></b><span style="font-family: "Times New Roman",serif; font-size: 12pt; mso-fareast-font-family: "Times New Roman";">
(</span><span lang="ZH-CN" style="font-family: SimSun; font-size: 12pt; mso-ascii-font-family: "Times New Roman"; mso-bidi-font-family: "Times New Roman"; mso-hansi-font-family: "Times New Roman";">姜茶汤圆</span><span lang="ZH-CN" style="font-family: "Times New Roman",serif; font-size: 12pt; mso-fareast-font-family: "Times New Roman";">
</span><span lang="ZH-CN" style="font-family: SimSun; font-size: 12pt; mso-ascii-font-family: "Times New Roman"; mso-bidi-font-family: "Times New Roman"; mso-hansi-font-family: "Times New Roman";">配</span><span lang="ZH-CN" style="font-family: "Times New Roman",serif; font-size: 12pt; mso-fareast-font-family: "Times New Roman";"> </span><span lang="ZH-CN" style="font-family: SimSun; font-size: 12pt; mso-ascii-font-family: "Times New Roman"; mso-bidi-font-family: "Times New Roman"; mso-hansi-font-family: "Times New Roman";">蜜糖沙琪玛</span><span style="font-family: "Times New Roman",serif; font-size: 12pt; mso-fareast-font-family: "Times New Roman";">)</span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;"><b><span style="font-family: "Times New Roman",serif; font-size: 12pt; mso-fareast-font-family: "Times New Roman";">Boules de riz gluant au sésame noir, sirop au gingembre</span></b></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;"><span style="font-family: "Times New Roman",serif; font-size: 12pt; mso-fareast-font-family: "Times New Roman";">“Réunion et harmonie familiale » se décline dans des
boules de riz gluant farci. Sa forme ronde évoque l’unité familiale, du clan. Et
le sirop, la douceur des relations entre ses membres.</span></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;"><span style="font-family: "Times New Roman",serif; font-size: 12pt; mso-fareast-font-family: "Times New Roman";"></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtxiP7OR-OXOvnMUfBB5_vi47OIviplnklqx8cYM1MK7-DiOf2giI6JQXgDzRQ6cPfMr6LfnEdvwJ7R3NesRhnK-LC9LtDMweb9cHp8_goVYAohU_Rg8sgNDv0jPWT0FqFkYv91ryNw_p5zz5puDAFqI4yYxbRshZjTs8UMyAdmOdttIxZ7aObNMmj/s1753/D%C3%A9cryptage%20symbolique%20du%20menu%20du%20nouvel%20an%20chinois%20du%20restaurant%20Shang%20Palace,%20Paris%20(1).jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1753" data-original-width="1440" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtxiP7OR-OXOvnMUfBB5_vi47OIviplnklqx8cYM1MK7-DiOf2giI6JQXgDzRQ6cPfMr6LfnEdvwJ7R3NesRhnK-LC9LtDMweb9cHp8_goVYAohU_Rg8sgNDv0jPWT0FqFkYv91ryNw_p5zz5puDAFqI4yYxbRshZjTs8UMyAdmOdttIxZ7aObNMmj/w329-h400/D%C3%A9cryptage%20symbolique%20du%20menu%20du%20nouvel%20an%20chinois%20du%20restaurant%20Shang%20Palace,%20Paris%20(1).jpg" width="329" /></a></div><br />Consultez toutes les festivités proposées par l’hôtel
Shangri-la pour cette nouvelle année chinoise sous le signe du dragon. Ne ratez
pas le spectacle de danse de lion !<p></p>
positive eating positive livinghttp://www.blogger.com/profile/14580616724659036334noreply@blogger.com0tag:blogger.com,1999:blog-1212357672619319068.post-7313354545029006332024-01-27T09:27:00.001+01:002024-01-27T09:27:38.540+01:00Fêter le nouvel an lunaire au food market à Belleville Paris<p><span style="font-family: times;"><span style="font-size: small;"></span></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUMCC6SEZU2-HeqtugfUM2Pr7MC06CIUQFJnvwKYGtJcMkR6XYxxfWeKDVDAjoJGsNkwUGtda3-fhiKPj7E_1RSzpJO0nH-n-s4YRFKhyphenhyphenMP2rmeorHZdeSXaAJfbinnB3Hyq-7OA8jaERHS3wxMLECxXDeCd_oWLZs4Ir9QunINvmzFYZwJMNyobjv/s1200/Food%20market%20nouvel%20an%20chinois%20paris.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="675" data-original-width="1200" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUMCC6SEZU2-HeqtugfUM2Pr7MC06CIUQFJnvwKYGtJcMkR6XYxxfWeKDVDAjoJGsNkwUGtda3-fhiKPj7E_1RSzpJO0nH-n-s4YRFKhyphenhyphenMP2rmeorHZdeSXaAJfbinnB3Hyq-7OA8jaERHS3wxMLECxXDeCd_oWLZs4Ir9QunINvmzFYZwJMNyobjv/w400-h225/Food%20market%20nouvel%20an%20chinois%20paris.jpg" width="400" /></a></span></div><span style="font-size: small;"><br />Le
food market à Belleville propose une édition spéciale restaurateurs 100% asiatiques
le 15 février 2024 de 18 à 22h30 pour célébrer le nouvel an lunaire sous le
signe du dragon. Vous pouvez déguster sur les différents stands (nommés les dai
pai dong<span lang="ZH-CN"> 大排档</span><span lang="ZH-CN"> </span>en référence de ceux de Hong Kong)
toute la variété de cuisines asiatiques proposée par les restaurateurs parisiens
en vogue. Raviolis, gua bao, nian gao, baozi, changshou mian, tangyuan…. vous seront
servis tout chauds, tout juste sortis des paniers à vapeur ou du wok, arrosées
de bières Qingdao, de thé ou de buble tea ! Pour l’aspect festif, un
spectacle de danse de lion se faufilera entre les lampions rouges des différents
stands ! Pour plus de détails, <a href="https://www.facebook.com/lefoodmarketparis">cliquez-ici</a>.</span><p></p>
<p class="MsoNormal" style="line-height: normal; margin-bottom: 0cm;"><span style="font-family: "Times New Roman",serif; mso-fareast-font-family: "Times New Roman";"> </span></p>
positive eating positive livinghttp://www.blogger.com/profile/14580616724659036334noreply@blogger.com0tag:blogger.com,1999:blog-1212357672619319068.post-34333243343608830252024-01-27T08:57:00.001+01:002024-01-27T08:58:54.543+01:00Célébrez la nouvelle année lunaire sous le signe du dragon au musée Guimet Paris<p><span style="font-family: "Times New Roman",serif; font-size: 12pt; mso-fareast-font-family: "Times New Roman";"></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiw9sW11ProYf7v64o8WGhKCmyPG7BJNMqSSJ3kJhD6fOf5hinZdqNDWrtZ1vQVgyGVdNEXsSc_tlYpn6Q17tiEwqOzkqAAa6eVKkBkWzHk_uROX_sfhf95WAzcbmfPh1uDc0uAioBX5-3Pl9PAhPdbm0BVV0s8aEsjupC-F8FsMRVnWvrJXjQXu3bS/s662/C%C3%A9l%C3%A9brez%20la%20nouvelle%20ann%C3%A9e%20lunaire%20sous%20le%20signe%20du%20dragon%20au%20mus%C3%A9e%20Guimet%20Paris.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="662" data-original-width="612" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiw9sW11ProYf7v64o8WGhKCmyPG7BJNMqSSJ3kJhD6fOf5hinZdqNDWrtZ1vQVgyGVdNEXsSc_tlYpn6Q17tiEwqOzkqAAa6eVKkBkWzHk_uROX_sfhf95WAzcbmfPh1uDc0uAioBX5-3Pl9PAhPdbm0BVV0s8aEsjupC-F8FsMRVnWvrJXjQXu3bS/w370-h400/C%C3%A9l%C3%A9brez%20la%20nouvelle%20ann%C3%A9e%20lunaire%20sous%20le%20signe%20du%20dragon%20au%20mus%C3%A9e%20Guimet%20Paris.jpg" width="370" /></a></div><br />Le <a href="https://www.guimet.fr/fr">musée Guimet à Paris</a>
se décarcasse pour nous offrir un programme de célébration digne de la nouvelle
année lunaire sous le signe du dragon ! Les festivités se déroulent le
weekend du 9 au 11 février 2024, ainsi que le 21 février. Pour le plaisir des
yeux, un mapping époustouflant de dragons illuminera la façade du musée dès le
vendredi soir à 18 heures. Dès le samedi 10 février, le jour J de la nouvelle
année, enfants comme adultes pourront écouter l’histoire du démon Nian,
participer aux ateliers de peintures sous le thème des dragons de Chine, assister
à un spectacle de danse de lion censé faire fuir les mauvais esprits, apporter
bonheur et prospérité. L’apothéose de la célébration aura lieu le mercredi 21 février
de 19 à 23 heures avec le collectif de créatifs <a href="https://banh-mi.co/">Banh
Mi Media</a>. Projections de 5 courts-métrages avec comme fil conducteur la
nourriture, table ronde sur les rituels du nouvel an lunaire et leur transmission,
performance artistique mêlant danse de lion et hip hop, et un buffet aux saveurs
asiatiques pour clôturer la soirée. Il est prudent de réserver sa place pour
cette soirée au prix de 18€. Les autres activités du weekend sont comprises
dans le billet d’entrée du musée, mais il est aussi prudent de réserver ses
places pour les ateliers !<p></p>
positive eating positive livinghttp://www.blogger.com/profile/14580616724659036334noreply@blogger.com0tag:blogger.com,1999:blog-1212357672619319068.post-21379818805003395472024-01-26T11:21:00.002+01:002024-01-26T11:21:08.274+01:00La France remporte la coupe du monde de la boulangerie 2024<p><span style="font-family: times; line-height: 115%;"><span style="font-size: small;"></span></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSk1Og18zcGRdqj-g8mzB_j6atJfalTbpQpkDev_Oo2YM2FCnREaHy6p49wYuSLhXgvr3VftXhgWamqeDp2PscFf5ZMjRXJburgtiPHvHzJjeNKFcWmT-HMHG-UGdZiCoLTi9-tRGnNBakDJLhyphenhyphenrzQ2jyZZir3Ti5EtFesTiMu9-ZyPdm-D2Puh3P-/s2000/12e%20Coupe%20du%20Monde%20de%20la%20Boulangerie%202024%20(4).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1333" data-original-width="2000" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSk1Og18zcGRdqj-g8mzB_j6atJfalTbpQpkDev_Oo2YM2FCnREaHy6p49wYuSLhXgvr3VftXhgWamqeDp2PscFf5ZMjRXJburgtiPHvHzJjeNKFcWmT-HMHG-UGdZiCoLTi9-tRGnNBakDJLhyphenhyphenrzQ2jyZZir3Ti5EtFesTiMu9-ZyPdm-D2Puh3P-/w400-h266/12e%20Coupe%20du%20Monde%20de%20la%20Boulangerie%202024%20(4).jpg" width="400" /></a></span></div><span style="font-size: small;"><br />Après 16 années d’attente, la France a remporté enfin
la coupe du monde de la boulangerie 2024 lors du <a href="https://www.sirha-europain.com/fr/evenements/coupe-du-monde-de-la-boulangerie">salon
Sirha Europain à Paris</a>. Un grand bravo à l’équipe tricolore ! Au pays
de la baguette inscrite au patrimoine immatériel de l’Unesco, il était temps ! </span><p></p><p><span style="font-family: times; line-height: 115%;"><span style="font-size: small;"></span></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqoJUeucEMrO4wTk8j6sxbtdmxDznD_GEW1ADU6QQ3Sy6wq5eKfHkKo_GXMdCKREpB1H_MvxnsjjzOD81QtFw1yh401GcmDqUOK19Guf9p_1NouHMaRjao6f6soEYb2axWki18ssR9uXSYrfgvDMcxDA_ILgHjmJl6TsSHGTQxIdfyBKNOIfJMLBoM/s2000/12e%20Coupe%20du%20Monde%20de%20la%20Boulangerie%202024%20(1).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1333" data-original-width="2000" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqoJUeucEMrO4wTk8j6sxbtdmxDznD_GEW1ADU6QQ3Sy6wq5eKfHkKo_GXMdCKREpB1H_MvxnsjjzOD81QtFw1yh401GcmDqUOK19Guf9p_1NouHMaRjao6f6soEYb2axWki18ssR9uXSYrfgvDMcxDA_ILgHjmJl6TsSHGTQxIdfyBKNOIfJMLBoM/w400-h266/12e%20Coupe%20du%20Monde%20de%20la%20Boulangerie%202024%20(1).jpg" width="400" /></a></span></div><span style="font-size: small;"><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiL8w94YCU57iqvZGlQvoUD6MzMFX2yhmVuoEqYZdK8E2LUmEFGT58ZE5uriHfHrhbsxnTh8sl8kdok0mjm_-jfvYXUW0bJ39Z31Lw9-g0hUs-8kyW-qMmJxNpGY3O8L9DbP02KQ1bnZ2lNKb9wEF2fm4C8BMK778Xr3HsSQ9KIGU3_kPoGn-AXWCzS/s2000/12e%20Coupe%20du%20Monde%20de%20la%20Boulangerie%202024%20(3).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1333" data-original-width="2000" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiL8w94YCU57iqvZGlQvoUD6MzMFX2yhmVuoEqYZdK8E2LUmEFGT58ZE5uriHfHrhbsxnTh8sl8kdok0mjm_-jfvYXUW0bJ39Z31Lw9-g0hUs-8kyW-qMmJxNpGY3O8L9DbP02KQ1bnZ2lNKb9wEF2fm4C8BMK778Xr3HsSQ9KIGU3_kPoGn-AXWCzS/w400-h266/12e%20Coupe%20du%20Monde%20de%20la%20Boulangerie%202024%20(3).jpg" width="400" /></a></div><br />Mais l’Asie domine toujours le podium avec la Corée du Sud et le Japon en 2<sup>ème</sup>
et 3<sup>ème</sup> place ! Ce concours a rassemblé 10 équipes de 3 candidats
(dont Madagascar) autour de 4 épreuves « Boulangerie et pain du monde »,
« Viennoiseries », « Restauration boulangère » sur le thème
du sport, « pièce artistique ». </span><p></p><p><span style="font-family: times; line-height: 115%;"><span style="font-size: small;"></span></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYP85D9k7nKbE6PWnpyM4dqhsh_0mtl4yAPMCtOYbcRNbFPUp7CKE18OW3d0-xd06T-wqigY6_kPhmgSUPilvP2RXsEQdvJbWEAuevTEUqUmJIgFaKpKSNqPAwS41kxGa6_gshqAerO6nvhX3wQbTVxxLgtbQZUgR9PSf_VrQzPEuilD5gQvsjPY9v/s2000/12e%20Coupe%20du%20Monde%20de%20la%20Boulangerie%202024%20(2).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1333" data-original-width="2000" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYP85D9k7nKbE6PWnpyM4dqhsh_0mtl4yAPMCtOYbcRNbFPUp7CKE18OW3d0-xd06T-wqigY6_kPhmgSUPilvP2RXsEQdvJbWEAuevTEUqUmJIgFaKpKSNqPAwS41kxGa6_gshqAerO6nvhX3wQbTVxxLgtbQZUgR9PSf_VrQzPEuilD5gQvsjPY9v/w400-h266/12e%20Coupe%20du%20Monde%20de%20la%20Boulangerie%202024%20(2).jpg" width="400" /></a></span></div><span style="font-size: small;"><br />L’équipe de France était représentée
par Franck Fortier, Fabien Nolay et Xavier Sacriste. Pour la pièce artistique, elle
a misé sur une sculpture sur le thème de l’escrime. </span><p></p><p><span style="font-family: times; line-height: 115%;"><span style="font-size: small;"></span></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhz4VmDFnRNdAjejI3e92pFsEo8k-rbaHobkpb6_RZAlHJmiGEI0fgsRmLHmr6Nwm6CkPQnKYrWu2wRvExgP7pkRlp8X4bUT4if1Xw-zHrK81FsE7Pt14kNy-w_DccS5TDRaA8BcN2fHZVfKmYnXapC6pAP8ilHut1AcYHH5B2OwmWMR5X42ffFB3v8/s2000/12e%20Coupe%20du%20Monde%20de%20la%20Boulangerie%202024%20(5).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1333" data-original-width="2000" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhz4VmDFnRNdAjejI3e92pFsEo8k-rbaHobkpb6_RZAlHJmiGEI0fgsRmLHmr6Nwm6CkPQnKYrWu2wRvExgP7pkRlp8X4bUT4if1Xw-zHrK81FsE7Pt14kNy-w_DccS5TDRaA8BcN2fHZVfKmYnXapC6pAP8ilHut1AcYHH5B2OwmWMR5X42ffFB3v8/w400-h266/12e%20Coupe%20du%20Monde%20de%20la%20Boulangerie%202024%20(5).jpg" width="400" /></a></span></div><span style="font-size: small;"><br />Cette victoire française
est une fierté nationale, l’année même où la France accueille les jeux olympiques,
et où les visiteurs du monde entier auront l’occasion de déguster les excellents
pains français avec l’emblématique baguette. La France succède à Taiwan qui
avait remporté le concours l’année dernière. Il est encourageant de constater
que des pays comme Madagascar puisse participer à ce concours mondial. Bravo à
l’équipe malgache était composée de Toky Rama Andriatsitohaimanantena, Toavina
Rainibenalahatra, Joachim Herinjaka Tojonirina !</span><p></p>
<p class="MsoNormal"><span style="font-family: "Times New Roman", serif; line-height: 115%;"><span style="font-size: xx-small;">Source des <a href="https://www.facebook.com/ConfederationBoulangerie">photos ici</a>.</span></span></p>
positive eating positive livinghttp://www.blogger.com/profile/14580616724659036334noreply@blogger.com0