#poivres

[matsiro-be]

[épices] Cuisiner les poivres de Madagascar ?

Pour parfumer des fruits de mer.

Du plus fort au plus doux :

Poivre noir pour son piquant.

Poivre Voatsiperifery dit sauvage ou à queue, pour son parfum unique boisé.

Baies roses pour son arome fruité.

Tout simplement moulu sur des huîtres ou des coquilles Saint-Jacques.

[sekaiichi-happy]

Duke / Poivre ☘ "naive, aren't you? now that i'm with her, even chocolat can take bunches of hearts."

[christiangeistdorfer]

PATRICK TAMBAY & GÉRARD LARROUSSE at the 1984 DETRIOT GRAND PRIX

[kkimura]

今日はフレンチビストロ風なディナーにしてみました。ステーキはミディアムレアにしあげ、コニャックを使ったソースが凄くおいしく出来上がりました！ポテトもようやく外はカリッと中はホクホクに仕上がる揚げ方のこつをつかんだので、またそのうち動画にしてシェアします！

Made French bistro style dinner tonight!

Steak au Poivre and frites!

Perfectly cooked medium rare steak with amazing sauce with cognac in it. Also I finally found the best way to make French fries with super crispy on the outside and fluffy on the inside. I will make a video someday to share the tricks and recipe : ))

[chicinsilk]

"Poivre et Sel" (2)

Pierre Balmain Haute Couture Collection, “Jolie Madame de France” Fall/Winter 1954-55. Nancy Berg wears "Poivre et Sel" a black and white herringbone tweed coat and dress set by Jacques Léonard, black astrakhan beret from South West Africa.

Pierre Balmain Collection Haute Couture, "Jolie Madame de France" Automne/Hiver 1954-55. Nancy Berg porte "Poivre et Sel" un ensemble manteau et robe en tweed à chevrons noir et blanc de Jacques Léonard, béret en astrakan noir du Sud-Ouest Africain.

Photo Clifford Coffin

[z0uz]

sachez que nicolas gabion il est super adorable dans la vraie vie. et en plus il est encore plus beau qu'à l'écran.

[iwasnolongerready]

The wonderful Lizzy Mercier Descloux

[namedafterflowerstournament]

Botanic Tournament : Sugar Sugar Rune !

Note : Vanilla was in another bracket and (sorry, submitter) I'm not accepting Chocola (she'll be in my 'not exactly valid / joke submissions bracket)

Ananas - French for pineapple

Houx - French for holly

Citron - French for lemon

Duke / Poivre - poivre is French for pepper (as in, the condiment)

Cinnamon Meilleure (note : did no one in the team knew how to say it in French ?)

Coconut

The two with the most votes will move to the main bracket

[rabbitcruiser]

Anthony Bourdain was born on June 25, 1956, in New York City.  

Bourdain Day  

The life, legacy, and birthday of world-traveling culinarian and  storyteller Anthony Bourdain is celebrated today. Created by José Andrés  and Eric Ripert, fellow chefs and friends of Bourdain, who announced it  with a video, Bourdain Day is celebrated with the sharing of tributes and memories of Anthony Bourdain.

Bourdain achieved rockstar status—a rare feat for a cook—and his  suicide in 2018 devastated his fans, who felt a strong connection to  him. He traveled the world and ate food in just about any location  possible. In the process, he demonstrated the power of a shared meal to  bring people together, the diversity of cuisines and cultures, and also,  in contrast, that no matter where people are from, they very much are  alike. He was a storyteller and explorer of the human condition who used  food as his landscape. His ethos, which drew so many to him, can be  summed up with his own words: "If I'm an advocate for anything, it's to  move. As far as you can, as much as you can. Across the ocean, or simply  across the river. Walk in someone else's shoes or at least eat their  food. It's a plus for everybody."

Anthony Bourdain grew up in Leonia, New Jersey, and began working in kitchens at the age of 13. He later said he learned the most important  lessons of his life as a dishwasher. But addiction took hold of him when  he was in his twenties, and he became hooked on heroin for a time. He  went to Vassar College in New York State for two years before dropping  out and enrolling in culinary school. He then worked as a line cook and  sous chef at a number of restaurants in the Northeast, before becoming  the executive chef at Brasserie Les Halles in Manhattan.

In 1999, after publishing two suspense novels, Bourdain's article "Don't Eat Before Reading This" appeared in The New Yorker,  garnering him some attention. In it he captured kitchen life and the  characters of the underbelly he came across while working there, saying,  "In America, the professional kitchen is the last refuge of the misfit.  It's a place for people with bad pasts to find a new family." The  article set the groundwork for and led to the book Kitchen Confidential: Adventures in the Culinary Underbelly, released the following year, which was a best-seller and brought Bourdain widespread fame. Bourdain followed it up with A Cook's Tour: In Search of a Perfect Meal.

Then came television. Four shows over sixteen years brought viewers  to the far corners of the world, where food and conversation underpinned  an exploration of culture. Bourdain's first show, A Cook's Tour, was adapted from his book and aired on the Food Network in 2002 and 2003. Anthony Bourdain: No Reservations debuted on the Travel Channel in 2005. It received over a dozen Emmy Award nominations and had two wins over its nine seasons. The Layover, also on the Travel Channel, aired from 2011 to 2013.

In 2013, Bourdain moved to CNN with Anthony Bourdain: Parts Unknown.  It won five Emmy Awards and a Peabody Award for "expanding our palates  and horizons in equal measure." Tragically, Bourdain died of suicide on  June 8, 2018, while in France working on an upcoming episode of Parts Unknown. He was 61. Although he is no longer with us, his life and legacy live on in his robust body of work and with Bourdain Day.

How to Observe Bourdain Day

Share  a tribute or memory of Anthony Bourdain along with the hashtag  #BourdainDay. Then you could celebrate his life, legacy, and birthday in  a number of ways:

Read one of his books, such as Kitchen Confidential: Adventures in the Culinary Underbelly, A Cook's Tour: In Search of a Perfect Meal, or No Reservations: Around the World on an Empty Stomach.

Read "Don't Eat Before Reading This," the New Yorker article that set him on a path to fame.

Read a book about him.

Watch Remembering Anthony Bourdain.

Watch Roadrunner: A Film About Anthony Bourdain.

Watch episodes of A Cook's Tour, Anthony Bourdain: No Reservations, The Layover, or Anthony Bourdain: Parts Unknown.

Read remembrances of Bourdain from his fans.

Eat at a place he ate. Visit a place he visited. Read some of his quotes. Above all, move—"As far as you can, as much as you can. Across the ocean, or simply across the river."

Source

[abba-enthusiast]

Pepper as a flavour deserves the same hype garlic does

[dinosaurwithablog]

I made steak au poivre!!!! It's delicious 😋 next time I need to reduce my sauce a bit more, but it still tastes delicious this way. 😋 I love making new food. I, highly, recommend this dish to everyone who enjoys a good steak. It's easy to make and it costs so much less than it would in a restaurant. The sauce is made with the pan drippings, sautéed shallots, chicken stock, and cream. It's rich and satisfying. I bet it'll be even better next time when I reduce it down more. I used Julia Child's recipe, but added cream to it because I love cream sauces. You can make it either way. In the words of Julia Child... bon Appétit!! Or in the words of my favorite Italian grandmother...mangia, you're too skinny!! 😋

[fantasyplusimpression]

Un effet peinture craquelée poivrée avec des fleurs 🌺 Qu’est-ce que ça peut donner?

[thebeautycove]

BRECOURT Paris - POIVRE BENGALE - Collezione Éphémère - Eau de Parfum -

Handle with care. Emotions inside.

.

Una pienezza olfattiva che ti rappresenta e il risvolto di memoria viva, ecco il mio plus per le fragranze che superano la sfida del tempo.

A dieci anni dal lancio, Poivre Bengale di Brecourt Paris rimane una tra le più grandi e appassionanti rivelazioni olfaemozionali.

Complice e fedele come un amico al quale hai confidato molto del tuo sentire, visceralmente confortante, pungente con garbo e saggezza, presente sempre quando lo desideri.

I suoi accordi sono saturi di un esotismo ascetico, di riflessioni su un immaginario simbolico che trae bellezza ed eleganza dall’immensa generosità della natura.

Al prezioso pepe lungo del Bengala, dall’attitudine sottilmente fruttata, il podio di un’armonia aromatica suggestiva, di spezie antiche e notabili, definita e ampliata dalle peculiari inflessioni acidule di zenzero, piccanti balsamiche dei chiodi di garofano, dolci canforate della noce moscata.

Affascina questo trionfante bouquet speziato, così vibrante e dinamico nell’evoluzione, sontuoso e penetrante quando raggiunge le note di sostegno, lì si impossessa di sensazioni più profonde, nell’eleganza del legno di sandalo, dentro il calore vellutato del cashmeran, tra le ammalianti misteriose volute dell’ambra grigia.

Così è, vale solo e sempre se lascia il segno.

Creata da Emilie Bouge.

Eau de Parfum 50 ml.  Online qui 

©thebeautycove   @igbeautycove

[pudgyem]

mmm

[chicinsilk]

"Poivre et Sel" (3)

Pierre Balmain Haute Couture Collection, “Jolie Madame de France” Fall/Winter 1954-55. Suzy Parker wears "Poivre et Sel" a black and white herringbone tweed coat and dress set by Jacques Léonard, black astrakhan beret from South West Africa.

Pierre Balmain Collection Haute Couture, "Jolie Madame de France" Automne/Hiver 1954-55. Suzy Parker porte "Poivre et Sel" un ensemble manteau et robe en tweed à chevrons noir et blanc de Jacques Léonard, béret en astrakan noir du Sud-Ouest Africain.

Photo Nicole Bukzin