Summer in October

· Fashion

Nice sun this weekend over Paris, I hope you enjoyed it! I was dreaming about Indian summer, it seems like my wish became true.

After a few autumnal looks, here is a perfect Indian summer outfit made up with loose dungarees and embroidered top.

You already know everything that I am wearing today. No major surprise… however, I hope you like seeing same clothes matched in a different way on this blog. Personally that is what I prefer to do. (English translation by Quiterie)


(Pictures made in front of Athem & Skertzò realisation, at Louis Vuitton flagship, place Vendôme)

My Outfit

Blouse Close (already seen here) (-30%)
Dungarees Only (already seen here)
Jacket Close  (already seen here)
Flats Mango  (already seen here)
Basket Etsy (already seen here)

Bracelets Dinh Van, Thomas Sabo, Swarovski, Louis Vuitton
Ring Papyrus Atelier B
Earrings Soko
Watch Cluse
Necklace Minetta Jewellery

Eyelashes extension « Volume russe » Les cils de Marie (already seen here)
Eyebrow crayon Brow Drama Pomade « Châtain » Maybelline NY
Lipsticks « 986 Melted Chocolate Mat » Maybelline NY
+ Color riche « Dahlia Insolent 135 » L’Oréal Paris
Nailpolish Color Show Preppy Woman « 470 Runway Rose » Maybelline NY

Montée by Takayuki Nameura

· Decoration, Fashion, Food

When people ask me what I love so much about Japan, I have a thousand answers. I love the japanese culture and heritage, but I’m especially appreciative of their refined, detailed and sometimes a bit crazy state of mind.

Here, no particular craziness to talk about, I’m sharing a very minimalist franco-japanese gastronomy address, full of emotion and sensuous tasting experiences.


French gastronomy according to a Japanese

Takayuki Namura is the creator of the “Montée” restaurant. After having worked in Kobe and Osaka, he traveled to the south of France to learn about the art of French cuisine and then headed back to Kobe to open a restaurant he called “Montée”, because it was perched high on the heights of the city.

A few years later, he is back in France with a new “Montée”, in the 14th arrondissement in Paris … for our greatest pleasure.


Minimalism and refinement

If I had to describe this restaurant, I’d say it shines by its simplicity. There is no sign outside that indicates the restaurant’s name. Just a frame on the window, with the lunch and dinner menus.

If you’re looking for quantity, this is not the place for you : minimalism will also be found in your plate.

That said, the quantity was enough for my usually quite hearty appetite. The lunch menu (40€) consists of appetizers, 4 dishes and 3 desserts. The portions are discreet, but the whole was quite satisfying.

 Celery, beetroot, yoghurt verrines


The decoration is pared down, but beautified by this magnificent flower arrangement. I found out it was changed every week by Atsushi Taniguchi, a talented japanese florist in the 16th arrondissement.

I like the idea of this unique fantasy in this almost ascetic location.


A seven part menu

Sablés fromage, champignons séchés


We start with the the appetizers, presented by the chef’s wife in a charming japanese accent.

Cheese shortbread and dried mushrooms share the spotlight with a yoghurt, beetroot and celery verrine. A raw simplicity, mixed with the sophistication of the flavors. Hard to describe it seems so contradictory.

Next up, these strips of squid, with a coconut cream and bulgur. Perfect texture for the squid, which is perfectly tender.

Squid, coconut cream, bulgur


Cod, potato, sorrel


Then comes this cod brandade with sorrel layered on top of a small potato. Some will say I was punished with such a stark plate, but it’s all about the flavors.

St-Pierre, fennel


Then come the main dishes : first the st-pierre, followed by a quail with dried raisins. The tenderness of the quail and and sweet-savory mix was one of my favorite parts of this menu.

Quail, dried raisins, figs


That was … until I discovered the dessert : this perfect pavlova – the meringue was creamy inside and crisp on the outside, with some lemon sorbet. I was in dessert heaven.

Pavlova, strawberries, lemon sorbet


But that wasn’t the end (that’s where you see that minimalism is also a way to make pleasures last!).

Nougatine in melted chocolate, followed by oreillettes (a typical dessert in south of France).

Chocolate dessert and oreillettes


In short

A french gastronomy, all in delicacy and refinement by the talented and discreet chef Takayuki Nameura.

Perfect for a lunch or romantic dinner. In the evenings, the menu comprises 7 dishes and 3 desserts, which will leave you with more than enough time to share a minimalist “I love you” with your partner. (English translation by Marine)


Restaurant MONTÉE
by chef Takayuki Nameura
9 Rue Léopold Robert
75014 PARIS
(Métro Raspail)

Five senses #5

· Decoration, Fashion, Food

On the blog, the “Five senses” articles can be counted on the fingers of one hand ! Despite this, here is a new one to tell you all about what stimulated my 5 senses lately.

The refurbishing work in our apartment is slowly coming to an end, and even if we still have to fine-tune the decoration (still no bed and dressing!), here is a quick overview for our bedroom that might change again! But I will talk about it more in details later on: for now, let’s talk about the 5 senses!



Candle “Tokyo” Diptyque
Nailpolish “546 Rouge Red” Chanel
Lamp Sarah Lavoine pour La Redoute


The work in the apartment puts away all the cocooning moments since early August, but I tried to anticipate the long and rainy autumn/winter Sundays! In September, I luckily purchased this Diptyque Tokyo candle on limited sales on their website.

Woody perfume of the cypress, cedar and pine trees, mixed with scent on incense stick coming from Japanese temple: a sweet memory of a walk along Yoyogi Park, I couldn’t dream about a better way to escape to this city I love.



Pajamas La Redoute Collections
Necklace Minetta Jewellery


Thinking about cocooning also means pajamas. These flannel pajamas are just ideal to chill the whole Sunday: its Scottish check pattern will be perfect for a surprise visit from Ewan Mc Gregor  when I will be watching the usual Christmas movies in December.



You know my unlimited love for Kingsman: I already told you a lot here about my passion and there during a pilgrimage photoshooting in London. I was lucky to be able to attend the premiere of the second episode: Kingsman: The Golden Circle last September 20th. Since then, I am so excited to watch it again and talk about it with my relatives when it will out this coming Wednesday!

I won’t say much today as I don’t want to spoil you (one advice: do not watch any trailer before watching it) but just so you know, my enthusiasm remained unchanged after watching this second one, in fact, the mix between “quirky British humour and hectic actions” seduced me even more than what I hoped.



 My “Fall into Fall 2017” playlist on Deezer
Tea infuser Rice
Mug Rabito


Autumn and its melancholic spirit have an influence on what I listen to. When I draw I always listen to music. I had the idea to share with you my autumnal playlist, with tunes reminding this season and other a bit more randoms, which I’ve listened lately.

I will add more songs in the coming weeks but if you want to know more about my music tastes lately, you can find my “Fall into fall 2017” playlist here.



Tea infuser Rice
Golden cutlery AM.PM
Mug Bloomingville


When I wrote this post about my brunch, I asked you if you were interested by the recipe of the almonds cake, which you answered yes! As I didn’t have much time, I couldn’t publish until now but here it is since it could be the kind of cake to perfectly enjoy with tea when wind will be blowing outside and you will be on your sofa, wrapped up in a blanket.

I used as a base a recipe found on “Le Journal des femmes” website but I changed a bit the quantities to match my tastes.

Ingrédients :

Flour: 150g (wheat or chestnut)
Butter: 90g
Almonds powder: 100g
Eggs: 2
Yogurt: 1 (even low fat is ok)
Sugar: 120g
Vanilla-sugar: 1 sachet
Baking powered: 1/2 sachet
1 tablespoon of rhum
Slivered almonds

Recipe :

• Mix slowly the yogurt, sugar, vanilla-sugar, eggs, flour and melted butter in a big bowl. Add the baking powder, almonds powder and rhum

• Pour the mix into a greased cake mould or covered with baking paper (idea if you don’t have brush or if you would like a lighter cake!) and sprinkles with slivered almonds.

• Bake for 45min at 180°C and check the cooking with a knife. Enjoy hot, it’s the best. If you want to eat it later, wrapped it with cellophane paper or foil so that I won’t get dry. Bon appétit ! (English translation by Quiterie)

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