11/23/2013

The best gift for a men ...an authentic Laguiole knife !

 

In a throwaway society, here is an object you will keep for the rest of your life, then leave to your grandchildren. Laguiole the world’s most elegant knife.To the French , this is the tool of choice for uncorking the best wines, slicing saucisson, spreading pate, coating a slice of country bread with Roquefort.

In short, Laguiole cutlery is for living well…

 

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Classic folding knives in boxwood , buffalo horn, cow horn , buffalo crust , olive wood, amourette and ram crust .


DSCN2968 [1600x1200].JPGSommelier - wine bottle openers are available in buffalo horn and boxwood .

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Pocket knives with a corkscrew are perfect picnic companions


DSCN5941 (Large).JPGThe hunting knife , a big manly knife with a "brut de forge" blade

Ram crust folding knife : rustic yet sophisticated .

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" Le Mandailles " with a "brut de forge" blade

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DSCN5945 (Large).JPGRosary instead of a cross decorate the handle

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Beautiful detail on the spring for this special knife


Ancestral model "Crocus" in a light color solid horn 

 

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The most special one : Double spring twisted  , full handle in buffalo horn , damascus blade

 

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Brushed stainless steel and Amourette wood handle .

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DSCN5952 (Large).JPGDetail of the spring ...this knife is carved all the way to the back.

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Some more details of other knives:

 

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DSCN5958 (Large).JPGAll our knives have their bee forged as one piece with the spring ( it is not a separate piece that they weld onto the spring )

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We only order the best materials : exotic woods , solid horn (pointe de corne ) never the pressed horn that chip in the long run

DSCN5949 (Large).JPGBig rivets for the full handle knives ...just like antique Laguiole were done.

DSCN2980 [1600x1200].JPGMost importantly , we carry real genuine Laguiole knives that are hand forged in laguiole . One craftman start and finish each knife and carve the spring as his signature . All knifes have forged bee and carved by hand springs ....we leave the cheap stuff for the internet sites as well as the copies. If it's cheap , it cannot be handforged in France ...

Know the difference , you'll appreciate the quality !

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DSCN2956 (Large).JPGBest bread knife !

DSCN2955 (Large).JPGElegant and efficient cheese knife


The perfect gift to any man !


04:49 Posted by Marielle Giai in Laguiole cutlery | Permalink | Comments (0) |  Facebook |

Macarons for Thanksgiving !

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Toile and turkey paper plates and napkins ...perfect for those left over parties !

04:47 Posted by Marielle Giai | Permalink | Comments (0) |  Facebook |

Fall inspiration....

DSCN8473 (Large).JPGA shipment of pottery from Provence just came in.....Sylvie's paintings are always just whimsical


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04:42 Posted by Marielle Giai | Permalink | Comments (0) |  Facebook |

11/22/2013

Halloween french style !

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French candies ....and french parisian macarons !!

05:20 Posted by Marielle Giai in Fall inspiration | Permalink | Comments (0) |  Facebook |

Recipe for the Holidays

Cardon de Noel is a traditional vegetable dish for Christmas in Provence. You can find some during the Holiday season in the Italian markets like Mona Lisa ( Cardone ) Italian usually just fry them but we make them in a light cream sauce . The delicate flavor tastes like artichoke bottoms and pair very well with truffles . It is simply delicious and I wish I could find some year round ! Here is the way to prepare them ...not complicated but the preparation on the vegetable is a bit labor intensive . The best would be to find super fresh young cardone , as white as possible ( that makes it easier to clean ) but it's not always the case ...They look like big celery stalks but are a bit "furry" and more grey .

Recipe

RecipeYou have to remove all the threads like for celery ....and there are always a lot ! Wear gloves as it will stain your hands . Put in a bucket of cold water with a lemon juice or the cardone will turn black .

Recipe

Recipe

Recipe

Recipe

RecipeIn a large pot , boil water ; salt and sift in a large tablespoon of flour without making lumps. This will whiten the cardon as it cooks . Boil slowly for about an hour or until soft and tender . You probably will have to ad some water from time to time .

 Pierre is just over looking my job today !

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Recipe

 

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recipeStrain in a colander ...this can all be done in advance and put in the fridge to keep straining . The day you want to eat it just a make a light consistency white sauce or "bechamel sauce " This is the most basic of all french sauces ....but I remember it took me a year to master when I was 18 and just moved out of my parent's home and in with Pascal my husband  ....some 30 years ago now ! Since then I never weigh or measure anything and always just make a perfect bechamel ( put a good chunk of butter in a sauce pan , when bubbly ad the flour and "foam " to make a "roux" ...ad more flour as needed to thicken your roux and your sauce later ; ad milk and whisk non stop , keep adding milk until reach the right consistency , then ad a small container of whipping cream .)  For this recipe you want it to be pretty liquid like an "english cream "  and you want to make more than enough so your vegetable is swimming in the sauce because as you bake it in the oven it will thicken and reduce . I do not put any cheese or other seasoning as it kill the delicate flavor ....only a good shaved truffle  is perfect addition . bake for 30mns or so until gold on top and serve .This dish goes perfectly with any poultry . Hope you like it !

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04:33 Posted by Marielle Giai in Recipes | Permalink | Comments (0) | Tags: recipe |  Facebook |

09/15/2013

Cote Bastide

The most beautiful scents in the most original packaging ....This this Cote Bastide !  Bubble baths and eaux de toilette in Old roses , Orange blossom , Amber or Fig. Our finest line for now 17 years , all made in Aix en Provence . The best gift you can anyone including yourself !

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02:45 Posted by Marielle Giai | Permalink | Comments (0) |  Facebook |