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Preparation : 1h30 min / 3-4 persons ( 12 pieces )

INGREDIENTS:

PASTRY ( ingredients for 1 dough roll: you will need to make 2 dough rolls one after the other ) : 3 oz of wheat starch / 1 tbsp of tapioca wheat / 8 tbsp of water / 1 tbsp of oil

STUFFING : 9 oz of raw prawns / 1 tbsp of bamboo sprout / 1 peeled ginger piece ( a thumb size ) / 1 tbsp of clear soy sauce / 1 tbsp of rice wine / 1 teaspoon of sugar / 1 teaspoon of oil / 1 large pinch of pepper / 1 teaspoon of sesame oil / 1 large teaspoon of corn starch

DIPPING SAUCE : 2 tbsp of clear soy sauce / 2 tbsp of rice vinegar

PREPARATION

STEP 1 : Coarsely chop the prawns and chop finely both the drained bamboo and the peeled ginger. Season with the soy sauce, the rice wine, the sugar, the sesame oil. Aggregate with the starch and a little oil. Save it for 30 minutes in the fridge.

STEP 2 : Boil some water, add some oil and gently pour it on the wheat and the starch in a salad bowl with a pinch of salt.

Work with chopsticks to incorporate everything then manually when the mixture is colder during 5 minutes until the pastry is put into shape.

The pastry must not be either too solid or liquid : depending upon your dosage, do not put all of the water as the whole should be fairly compact.

Roll it into a ball and leave to rest for 15 minutes under a damp cloth.

STEP 3 : Using a pastry brush, lightly oil the kitchen counter. Take out the pastry ball and knead it with both hands to obtain a 6 in homogeneous dough roll.

Then cut a 0,8 in piece with a knife, and leave the remaining under the damp cloth. Work the 0,8 in piece to form a round shape.

Spread out slowly the dough with a rolling pin to form a 4 in round shape that you will equalize with a cookie cutter : your pastry circle should not be too thin.

Make a few circles more.

STEP 4 : Place 1 teaspoon of stuffing in the middle of a pastry circle and seal the ends by connecting both parts of the circle and firmly pinch the pastry.

Pull back both ends to shape a croissant.

Start again with the other pastry circles.

STEP 5 : While heating the water for the steam cooking, prepare the dipping sauce by mixing in a bowl the soy sauce and the rice vinegar.

As soon as the water boils, put the Har Gau in it and let them cook for 10 minutes.

The translucent part of the raviolis with the orange colour of the shrimps indicates that they are ready.

Don’t forget to put a lettuce leaf or some lightly oiled greaseproof paper before placing the Har Gau in the basket so they don’t stick.

Start the second dough roll when finishing the first one to make the other raviolis.

Easter and its garden egg hunt is one of the favorite time for children. For the older, the Easter weekend is synonymous with getaway. This year, Le Collectionist proposes a selection of villas, perfect to share special family time...

In the heart of Saint-Tropez, Provencal Villa Augustine is the ideal pied-à-terre for Easter holidays. Surrounded by a vast 5000-square-meter park, the Occitan nature will be the perfect playing field for the chocolate hunt.

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In a completely different style, Villa Dino impresses thanks to its large areas: it welcomes up to 20 occupancy. Designed for big families, this old farm renovated in a contemporary style is composed of three houses, so the intimacy of guests is well preserved. They are surrounded by a lush garden: cypress trees, stone pines, olive trees and palm trees spill along the paths. But they all lead to the heart of the house: the large pool, well-conceived for the whole family with a small bathing area for children. Happy hours are waiting for you at Villa Dino...

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But if you prefer the air of the North of France, Deauville and its huge beaches will promise you a veritable relaxing moment. On the beach, Villa Monet is the perfect place to recharge batteries during a weekend. This majestic house offers an incredible sea view, it is a traditional place with comfortable and warm interiors. A little paradise...

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This year, Fauchon plunges us into the universe of the "Douanier Rousseau" and invites us to live an exotic journey to celebrate Easter. Henri Rousseau, expert in naïve art, was reputed for his paintings showing jungle landscapes, by using multiple touches of bright colors blending into a luxurious flora.

Fauchon proposes his Easter creations: the Oeuf Paon, Pâquissime or the Oeuf Royal. Their origin can be found in the most beautiful colors of the famous painter: pink, fushchia or blue colors accompanied by multiple reflections. This year, the Easter Fauchon chocolates are decorated with the most beautiful tints a peacock can offer.

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As for Pierre Hermé, he found inspiration in a completly different kind of art: metal sculpture. For Easter, the French pastry chef offers us an incredibly colorful creation and on top of that a tribute to the Swiss artist Beat Zoderer: "the Oeuf Supramat d'après Beat Zoderer".

Mentioned as the "Picasso de la pâtisserie" by Vogue magazine in 2008, Pierre Hermé engages himself in a true exercice in chocolate style. Colored chocolate strips with citrus fruits, red berries and spices flavours are intertwined around a pure origin Brazilian dark chocolate eggshell.

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Art, culture, tradition: Café Pouchkine is no exception to the rule. The house proposes a journey to Russia with the Oeuf Hermitage. Honouring the Hermitage museum of Saint-Petersbourg, this creation signed Damien Piscioneri is ornamented with gildings such as in the museum and decorated and painted in keeping Slav traditions. Filled with truffles and chocolate pralines, this work will delight the eyes and the taste buds to celebrate one of the most important moment of the Christian calendar.

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Icon, legend, sex symbol. Whatever term is used, Brigitte Bardot is the personification of Saint-Tropez in the collective imagination.

Enamoured with the lovely fishermen town since childhood - at that time her parents owned a house called La Miséricorde in the highest part of Saint-Tropez - the young model bought her own pied-à-terre in 1958. Called La Madrague, the place was at first a boatyard away from prying eyes thanks to canisses and bamboos.

Then, the actress never left St-Tropez and was the focus of all the discussions in the village…

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At her place at La Madrague.

A beach house in the Cannoubiers Bay, which was a real peaceful heaven for her, but also the place to be for partying in Saint-Tropez in the 1960's.

One night, the playboy Gunter Sachs who was totally in love with the actress, poured from an helicopter a shower of rose petals to declare his love.

Brigitte Bardot declared later about La Madrague: "Every evening, every night, laugh was the priority".

img On the set of "...And God created Woman", 1956.

The filming which takes place in the village offers to the spectators splendid shots of the old Saint-Tropez of the 1950's: the famous Pampelonne beaches, the countless vineyards or the harbour which did not know yet the yachts and sailboats of the billionaires.

It is during a lunch break that BB made a surprising encounter: the Polish pastry chef Alexandre Micka, to whom to actress suggested to rename one of his specialities "La Tarte Tropézienne". Nowadays, well-known and loved by all, you can savor it with a fresh glass of rosé and by preference on the St-Tropez harbour…

img During a walk in the picturesque streets of Saint-Tropez, paparazzis on her heels…

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At sea, aboard her Riva Aquarama, at that time rechristened Nounours by her husband Sami Frey.

And if you feel the need to turn yourself into BB during a summer time in Saint-Tropez, choose the Villa Scali, completely renovated by the French architect Jean-Michel Wilmotte, whose atmosphere will with no doubt remind you the spirit of La Madrague…

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This week-end, rendez-vous in Paris at the Grand Palais for the 5th edition of the Saut Hermès, one of the most prestigious Grand Prix horse show.

The best riders of the world and their horses are expected in one of the most important cultural and artistic Parisian places: the Grand Palais. Built in 1900 for the Universal Exhibition in Paris, the Grand Palais was at first for equestrian competitions and it became rapidly a popular spot for the Parisian elite from 1901 to 1957.

Horse carriage competitions, speed contests, show jumping and big names, such as Pierre Jonquières d’Oriolase, have succeeded one another under its unique glass roof for more than 50 years.

In 2010, after a 53-year-break, the Grand Palais brings up the equestrian art. A high-level competition, granted 5-star status by the classification of the French equestrian Federation and by the International Federation for Equestrian Sports.

More than 4000 people are expected this week-end in the grandstands set up around the track to attend to the 9 trials including the Grand Prix Hermès, the Saut Hermès or the Talents Hermès, which reward the young guard promised to a bright future.

The 35 international biggest horse riders will be fighting these prizes and beyond them, the German Ludger Beebaum, who will put back his title. Also, there will be talented Swiss riders such as Steve Guerdat, or French one like Patrice Delaveau, Kevin Staut or Penelope Leprevost.

Since its creation, the big Hermès house made itself known by making saddles and saddlery. A historic reminder to pay tribute to a family and to a unique and timeless house.

Keep a close watch on these 3 festives days to pay homage to equestrian sport in one of the most beautiful city in the world.

More information here.

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