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[lafrenchvegan]

WHAT’S YOUR DREAM DESTINATION RIGHT NOW ? ✈️ . It’s Japan in spring for me. This fragrance, which I helped bring to life with @shyamalamaisondieu & #nadegelegarlantezec for @loccitane, brings me the perfect dose of escapism I need right now... even though I’d love to wear it on a plane on the way to a more exciting destination than... my flat ! Whats your dream destination of the moment ? . #lafrenchvegan (à Marseille, France) https://www.instagram.com/p/CHx7BlsA_67/?igshid=142r3wsd0r1ly

[lafrenchvegan]

TAG YOUR QUARANTINE PAL ✨ . Thank god @damienpuig is here to fix our new furniture, eat my food & help me through my quarantine breakdowns aha! Who’s your quarantine bae ? . #lafrenchvegan (à Marseille, France) https://www.instagram.com/p/CHazIp_gtRs/?igshid=1270t8sljmgwh

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ALMOND & HAZELNUT MILK CHOCOLATE CAKE 🧑‍🍳🥄👅 . @oh_faon is the best vegan pastry shop in the world, PERIOD ! i’ve tried 3 of their cakes but I want to go back for more !! & their pain au chocolat is to die for 💙 . #lafrenchvegan (à Oh Faon) https://www.instagram.com/p/CHYK-rcgKcV/?igshid=b1616b5yjcxa

[lafrenchvegan]

HAPPY SUNDAY 🛋🤍📚 . Hope everyone is having a jolly good time on their couch, just like these cute fragrance bottles are ! . #lafrenchvegan (à Marseille, France) https://www.instagram.com/p/CHVVaC0giuL/?igshid=gmp386foqm7x

[lafrenchvegan]

DO YOU NEED BOOK RECOMMENDATIONS 🛋 ? . Then please go follow @clickandcollect.queen (French account) 💙 Agathe, the account creator is one of my best friends & the person who’s made the best & most precise book recommendations for me. She’s worked in the publishing industry for years & previously created a monthly newsletter for our group of friends to read the best books out there, & I’m so happy she decided to take this further with this @instagram account ! The best books I’ve discovered thanks to her are: - Beauté Fatale by @monachollet: an essay about how beauty can be become tyranny for women - The Marriage Plot by #jeffreyeugenides: a love triangle at Brown university, by the author of Virgin Suicides - Never Let Me Go by #kasuoishiguro: a dystopian novel about a 31 year old woman remembering her childhood spent in a british boarding school - In waves by @agedungs: a beautiful graphic novel about surf, love & loss - The little communist who never smiled by @lafonlolafiction: a novel about @comaneci10, the first historic perfect 10 in Olympic gymnastic history - & many others I can’t wait to read !! Thank you Agathe for these fantastic reading experiences & go follow @theclickandcollect.queen for you to experience her recommendations yourself ! . #lafrenchvegan (à Marseille, France) https://www.instagram.com/p/CHN0rVOAYqG/?igshid=1l9wz5hi5pkgy

[lafrenchvegan]

CHILI SHEPHERD’S PIE . Hi there 👋 This dish is a happy accident ! I had some chill leftover & was craving mashed potatoes, so what better way to associate these than with a chili shepherd’s pie ? I used to hate shepherd’s pie as a kid, because in France, it’s served in school & it’s ultra processed. A couple of years ago, I cooked a vegan version from @jamieoliver & it made me appreciate this delicious meal again. The possibilities are endless & this is what I love about it. I hope you enjoy ! ✨💙🌞 . For 4 people . INGREDIENTS - 5 large potatoes, peeled - Vegan butter - Optional: vegan cheese, grated (@violife_foods) - Salt & pepper - Olive oil - 1 onion, sliced - 1 garlic clove, minced - 240g vegan mince (@tossolia) - 1 tsp chili powder - 1 tsp cumin - 3 large tomatoes - 1 tbsp tomato paste - 1 can red beans - 30cl veggie broth . 1. Start by boiling your potatoes for 30 min in salted water. 2. In the meantime, fry the onion & garlic clove for 5 min in a bit of olive oil, until soft. Add the mince to the pan & keep frying for 5 min. 3. Place your tomatoes in boiling water for 1 min, remove to cool & remove the skins. Add to the pan & squeeze each tomato in your hand. Add chili, cumin, tomato paste, veggie broth & beans. Season to taste with salt & pepper. Leave to simmer. Turn your oven on at 200 degrees C. 4. Once the potatoes are cooked through, grate & blend them until you have creamy perfection. Add 1 or 2 tbsps of vegan butter as well as a bit of vegan cheese (30 to 60g). Season well with salt. 5. Pour the chili in a baking dish. Pour the mashed potatoes on top. Create ridges with the back of a fork. Bake for 10 min. Then, grill for 3 to 5 min at 250 degrees C or more, until the top of the dish has some nice brown spots. 6. Leave to cool for a few minutes if you can. 7. & voilà !!! Régale yourself ! . #lafrenchvegan . FRENCH RECIPE IN THE COMMENTS (à Marseille, France) https://www.instagram.com/p/CHGFqL-AEMB/?igshid=ra1agqy60e1k

[lafrenchvegan]

CHILI SHEPHERD’S PIE . Hi there 👋 This dish is a happy accident ! I had some chill leftover & was craving mashed potatoes, so what better way to associate these than with a chili shepherd’s pie ? I used to hate shepherd’s pie as a kid, because in France, it’s served in school & it’s ultra processed. A couple of years ago, I cooked a vegan version from @jamieoliver & it made me appreciate this delicious meal again. The possibilities are endless & this is what I love about it. I hope you enjoy ! ✨💙🌞 . For 4 people . INGREDIENTS - 5 large potatoes, peeled - Vegan butter - Optional: vegan cheese, grated (@violife_foods) - Salt & pepper - Olive oil - 1 onion, sliced - 1 garlic clove, minced - 240g vegan mince (@tossolia) - 1 tsp chili powder - 1 tsp cumin - 3 large tomatoes - 1 tbsp tomato paste - 1 can red beans - 30cl veggie broth . 1. Start by boiling your potatoes for 30 min in salted water. 2. In the meantime, fry the onion & garlic clove for 5 min in a bit of olive oil, until soft. Add the mince to the pan & keep frying for 5 min. 3. Place your tomatoes in boiling water for 1 min, remove to cool & remove the skins. Add to the pan & squeeze each tomato in your hand. Add chili, cumin, tomato paste, veggie broth & beans. Season to taste with salt & pepper. Leave to simmer. Turn your oven on at 200 degrees C. 4. Once the potatoes are cooked through, grate & blend them until you have creamy perfection. Add 1 or 2 tbsps of vegan butter as well as a bit of vegan cheese (30 to 60g). Season well with salt. 5. Pour the chili in a baking dish. Pour the mashed potatoes on top. Create ridges with the back of a fork. Bake for 10 min. Then, grill for 3 to 5 min at 250 degrees C or more, until the top of the dish has some nice brown spots. 6. Leave to cool for a few minutes if you can. 7. & voilà !!! Régale yourself ! . #lafrenchvegan . FRENCH RECIPE IN THE COMMENTS (à Marseille, France) https://www.instagram.com/p/CHGE5OBg8Ih/?igshid=u5eryvkvqo5v

[lafrenchvegan]

HAPPY HALLOWEEN & WELCOME SAGE🧙‍♀️🌚🎃 . This black cat is NOT just a halloween prop. Yesterday we adopted a cute 2 year old cat with @damienpuig, something we’ve wanted to do for more than a year &, now, finally, we’re able to welcome Sage into our family 💙 we had other names in mind but he’s just so calm, nice & cuddly, it was appropriate. Indeed, Sage means calm & wise in French. His arrival makes up for the fact we won’t be celebrating Halloween with friends this year, something I always look forward to ! I hope you had a nice Halloween too !!! . #lafrenchvegan (à Marseille, France) https://www.instagram.com/p/CHBXMpdAQCM/?igshid=1ljhpey7tkvj5

[lafrenchvegan]

WHAT MAKES FRAGRANCE DIFFERENT AS AN ART FORM 🌫 . In a very visual world, fragrance holds the freedom & constraints of an invisible art form. A single fragrance bottle can be worn by anyone, regardless of gender, size, race, or any other visual criteria. Fragrance opens up a whole world of ingredients, even more so than food, constrained by the criteria of edibility. No one is wrong in fragrance, as the part of our brain, which processes scents is so closely located to the part which processes emotions. No one person will have the same memory of a single scent. Multiply that by different 1 trillion scents, detectable by a human nose. It’s a bit mysterious as well, understated, underrated too, because it’s our least educated sense, making it possible for everyone to make it their own. With such freedom, comes many challenges: in a visual & connected world, you can’t smell the internet. I always wonder what the best way to communicate about a fragrance is ? How do we make it more accessible & empower people to interact with it, without being intimated to say the wrong thing? . #lafrenchvegan (à Marseille, France) https://www.instagram.com/p/CG0D-nCAbd0/?igshid=1mnqztr3abaqi

[lafrenchvegan]

CREAMY LASAGNE SOUP WITH SPINACH & CARROTS . Hi there 👋 I love lasagne soup but I’ve had a lot of tomato-ey pasta lately & wanted to change it up. Spinach & carrots go really well with this recipe, & you could add some mushrooms in there too. Coconut milk makes it extra delicious !Lasagne soup is great because it’s much easier & quicker to make than proper lasagne but it hits that lasagne spot if you’re craving it. I hope you enjoy ! ✨💙🌞 . For 4 people . INGREDIENTS - Olive oil - 1 onion, sliced - 1 garlic clove, minced - 240g vegan mince (@tossolia) - 2 coconut milk cans (full fat) - 4 carrots, peeled & sliced - 500g spinach - 500ml veggie broth - 250g lasagne sheets - 1 tsp oregano - 1/2 tsp nutmeg - Salt & pepper - Fresh parsley . 1. Start by frying the onion & garlic in a bit of olive oil for 7 min in a large pan or a wok. 3. Once it’s soft, add the vegan mince & fry for 5 min. 5. Add the coconut milk, carrots, spinach, veggie broth, lasagne sheets, oregano, nutmeg & black pepper. Cook for about 15 min, or the duration indicated on the lasagne sheet packet. 6. Once the lasagne sheets are cooked & soft, taste & season with more salt if needed. Serve with fresh parsley ! 7. & voilà !!! Régale yourself ! . #lafrenchvegan . FRENCH RECIPE IN THE COMMENTS (à Marseille, France) https://www.instagram.com/p/CGsPFLfA0dq/?igshid=1jv4p7xqj8phv

[lafrenchvegan]

ARE YOU LOOKING FORWARD TO CHRISTMAS ? 🎄🎁 🎅 . I have a love hate relationship for the festive season, what about you? . #lafrenchvegan (à Marseille, France) https://www.instagram.com/p/CGpomwyAUtc/?igshid=3gpu42udbrmb

[lafrenchvegan]

HOW MANY NOTEBOOKS DO YOU OWN? ✨💙🌞 . I think I read somewhere that both @emmawatson & @michelleobama collect every notebook they’ve used, allowing them to explore their mindset from a specific time, anytime they want. I found it fascinating & started doing the same this year. My notes are surely far more chaotic & not as neatly organised as these 2 powerful ladies’, but it’s a start. I have 1 notebook for my fragrance notes (conversations with people from the industry, thoughts on fragrances I wear, fragrances I would love to create one day etc.), which is the one pictured in this post, & then a @moleskine for the rest. I’m on my second @moleskine so far. I used to journal a lot when I was younger, like a lot of kids, I think. But I threw them all away, because I thought it was too silly. & now I regret it ! During the quarantine some of my friends shared their teenage journal entries with me & it was wonderful! So I’m hoping to keep those I am using now, for my future self to remember. Do you journal? If you so, how? Tell me everything ! . #lafrenchvegan (à Marseille, France) https://www.instagram.com/p/CGkge9JASSa/?igshid=1xe0k5k5odt9p

[lafrenchvegan]

WELCOME ✨💙🌞 . If you’re new here, let me introduce myself quickly ! My name is Hyacinte & I am passionate about images, food & fragrance. I share a vegan recipe every other day on my feed, & in stories. I also love to share about skincare, fragrance, movies & my life in the South of France. I hope you enjoy my content, which is light, colourful & playful. DM me for any questions 💙 sending you lots of love & see you soon ! . #lafrenchvegan (à Marseille, France) https://www.instagram.com/p/CGaW8QXAKhq/?igshid=g1zis6uhi6c8

[lafrenchvegan]

MISO ROASTED COURGETTE & PUMPKIN WITH FRESH FIGS & TAHINI YOGHURT . Hi there 👋 When I go fruit & veggie shopping I try to buy seasonal, emphasis on the word TRY. This is both for environmental & taste. They just taste better when they’re in season, it’s true. & while I was looking for inspiration for a new dish, I looked at what I had in my kitchen: pumpkin, courgettes & figs ? It’s a meal. I also had saved @ellaflalo & @camcham_’s salads, which included them. I put my own spin on it & created this delicious salad. PS: I had filmed the whole process BUT didn’t film the plating… such a shame ! Anyway, I hope you enjoy ! ✨💙🌞 . For 2 people . INGREDIENTS BASE - Cooked quinoa - Cooked lentils - 1 lemon - 1 pumpkin - 1 courgette - 3 figs - Pumpkin seeds MISO SAUCE - 1 tbsp miso - 1 tbsp oil - 1 tbsp soy sauce - 1 tbsp maple syrup - 1 tsp chili flakes TAHINI YOGHURT DRESSING - 3 tbsps plant based yoghurt (@sojasun_officiel) - 1 tbsp tahini . 1. Start by preheating your oven to 180 degrees C. Peel, empty & slice your pumpkin. Dice your courgette. Make a quick miso sauce by mixing the miso, oil, soy sauce, maple syrup & child flakes. Dip the veggies in the miso sauce & place on a baking dish. Roast in the oven for 20 min until golden brown. 2. Zest your lemon over the cooked quinoa & lentils. Mix & divide into 2 plates. 3. Prepare the tahini yoghurt by mixing the yoghurt, tahini & lemon juice. Slice the figs in quarters. 4. Time to plate: roasted pumpkin & courgette over the quinoa & lentils. Top with figs, pumpkin seeds & dot with the tahini yoghurt dressing. 5. & voilà !!! Régale yourself ! . #lafrenchvegan . FRENCH RECIPE IN THE COMMENTS (à Marseille, France) https://www.instagram.com/p/CGXqMDGgnu6/?igshid=ffkvmwy3yxn6

[lafrenchvegan]

COLOURS ✨💙🌞 . My brain is drawn to neutrals, my heart to colours. Colours have always found a way to invite themselves in my life, despite me initially preferring black & whites. I remember my school art teacher asking us to paint around the idea of contrast & I chose to paint in orange & blue, which for me was the perfect contrast. I loved this project & even now, my pictures, which combine orange & blue always perform the best. I’ve also worked for 2 very colorful beauty brands, which is always a challenge in a world where muted, black, white & neutrals are celebrated. How I choose my colours on this platform is very funny because it’s almost unintentional. I spend time choosing which colour I’m going to select next but often, I’m wrong. It becomes almost obvious that I have to pick this purple instead of this green, despite it not making sense according to colour theory. Colours are not rational, they have a way of speaking their own language & I love learning it 🎨 . #lafrenchvegan (à Marseille, France) https://www.instagram.com/p/CGUeu3sAGfF/?igshid=170uzrymt5ca

[lafrenchvegan]

TAHINI, PEANUT & 80% CHOCOLATE CUPS . Hi there 👋 I’ve always loved the nut butter & chocolate combo, starting with @reeses cups in the US & later in London @redemptionbar’s home made chocolate & peanut cups. I decided to put my own spin on this by using tahini AND peanuts to create the perfect pure chocolate nut butter treat. I hope you enjoy ! ✨💙🌞 . For 9 cups . INGREDIENTS - 240g tahini - 110g oat flour (@celnatofficiel you can make your own by pushing some oats in a processor) - 200g 80% chocolate (@artisansdumonde) - 2 tbsps maple syrup (@lebiomonde) - 45 peanuts (5 per cup 😊) - 1 tbsp coconut oil (@bioplanete_fr) - Salt . 1. Start by melting the chocolate with coconut oil maple syrup & a pinch of salt over a bain marie. 2. In the meantime, combine the oat flour, tahini & a pinch of salt, mixing by hand until you have a sort of dough. 3. Divide the tahini oat flour mix in 9 & press down in muffin molds. 4. Once the chocolate has melted, pour in each muffin mold on top of the tahini & oat flour. Place 5 peanuts per mold in the chocolate. 5. Put in the fridge for an hour. 6. & voilà !!! Régale yourself ! . #lafrenchvegan . 🇫🇷🇫🇷🇫🇷 . BOUCHÉES CHOCOLAT 80%, TAHINI & CACAHUÈTES . Pour 9 bouchées . INGREDIENTS - 240g tahini (purée de sesame) - 110g farine d’avoine (@celnatofficiel ou vous pouvez faire la vôtre en mixant de l’avoine dans un blender) - 200g chocolat noir 80% (@artisansdumonde) - 2 cas sirop d’érable (@lebiomonde) - 45 cacahuètes (5 per cup 😊) - 1 cas d’huile de coco (@bioplanete_fr) - Sel . 1. Commencez par faire fondre le chocolat avec l’huile de coco, le sirop d’érable & une pincée de sel au bain marie. 2. En attendant, mélangez la farine d’avoine, le tahini et und pincée de sel jusqu’à obtenir une sorte de pâte. 3. Disposez la au fond d’environ 9 moules à muffins, en appuyant légèrement. 4. Une fois le chocolat fondu, versez le dans les moules à muffins. Disposez 5 cacahuètes par moule dans le chocolat. 5. Laissez au frigo pendant une heure. 6. & voilà !!! Régalez vous ! (à Marseille, France) https://www.instagram.com/p/CGShYRkApiS/?igshid=1i7ih5qbthvxq

[lafrenchvegan]

WHAT’S YOUR FAVOURITE SCENTED CANDLE ? ✨💙🌞 . Mine is tubéreuse from @diptyque. I’ve had it gifted to me so many times, but I need to discover new ones 🙈 . #lafrenchvegan (à Marseille, France) https://www.instagram.com/p/CGPjSdSgRpw/?igshid=1kncudytb9hq0