Jambon Beurre

8132019 Jambon Beurre

httpslidepdfcomreaderfulljambon-beurre 132

J A M B O N

B E U R R E

Price 450 $

Number 1 November 2013

FOOD amp LIFESTYLE ART FOOD - BEHIND NUTELLA - FOOD TRUCKS AND MORE







4

Editor in Chief

Alice Bouchardon

Editor Digital

Bob Cohn

Editor Magazine

Scott Stossel

Creative Director

Darhil Crooks

Managing Editor Magazine

Jennifer Barnett

Deputy Editor Magazine

Don Peck

Jambonbeurrecom



EDITO

5

Design amp Food Not so many years

ago it was two totally differents

things But now food is fashion

trendy far from the image that

it was

New places are born to appre-

ciate it and their identity is

always getting better and more

creative Now not only the food

itself but its environement has

to be entertaining and new to be

different

In this first magazine discover

the food with a new point of

view Colorful creative from a

foodtruck or with modern acce-sorizes So many different ways

to see the basic things with brand

new eyes And why not begin with

what we are naturally seeing

every day

Hope you will enjoy this first ma-gazine



SUMMARY

6

COLORFUL JUNKFOOD

FOOD TENDANCE

12

6 ART FOODWhen ZimampZou play with the forms

and the colours

10 BEHIND NUTELLAWhat Carrie Levis thinks about one of

the most well known junk food

12 AMERICAN FOODTRUCKS The new tendance

16 A DAY IN A FOODTRUCKA day in the Little Green Cyclo foodtruck

6



SUMMARY

77

NORDIC INSPIRATION

DESSERT

18

24

18 COFFEE BREAKThe nordic design is in honor this time

20 KADEAU

COPENHAGENThe new place to be history of a great

restaurant

24 LIBRARY

Brace Yourself Winter is coming

25 TIPS10 things that you didnrsquot knew about

kitchen chefs



MAILBOX

8

THANKSWhen ZimampZou play with the forms

and the colours What Carrie Levisthinks about one of the most well

known junk food but is that what

Carrie Levis thinks about one of the

most well known junk food

Marina Bellavista

I WANTED TO SAY That I love your magazine I read it all

day but please can you add a section

sandwich recipe When ZimampZou

play with the forms and the colours

What Carrie Levis thinks about one

of the most well known junk food but

is that what Carrie Levis thinks about

one of the most well known junk food

Joel Lemarchand

You can contact us Please send us an

email at jambonbeuremailingcom



GALLERY

9

Marmelade Bleue - Pepper

typography work



INTERVIEW

10

ART FOOD

Lucie Thomas and Thibault Zimmermann are two graphic designers whoteamed up to create paper installations and objects that will capture your

visual senses



INTERVIEW

11

Thibault Zimmermann teamed up with Lucie Thomas

to form ZimampZou a French studio based in Nancy that

explores different fields including paper sculpture ins-

tallation graphic design illustration Both aged 25 they

studied graphic design during 3 years in an art school

Rather than composing images on a computer they

prefer creating real objects with paper and taking

photos out of them A number of intricate illustrations

actually come from the three-dimensional instal-

lations made by ZimampZou Their choice of paper is

due to the versatility and good quality of the mate-

rial especially when it is sculpted and photographed

ZimampZoursquos strength is to be a complementary and

polyvalent duo

mdash So whatrsquos the ethos behind Zim amp Zou

Zim amp Zou is a French graphic design studio based

in Nancy composed of Lucie Thomas and myself

Thibault Zimmermann We studied graphic design in

art school and the studio proposes a contemporary

approach to design thanks to a mix of different fields

such as paper sculpture installation graphic design

illustration web design etc We try to promote lsquorealrsquo

art in graphic design and advertising highlighting the

aspect of craftsmanship

mdash What do you think makes your partnership work

so well

Our strength is to be a complementary and polyvalent

duo At art school we worked on projects separately

but when we started to work as freelancers it became

more evident I think it works pretty well because gra-

phic design is more than our job itrsquos our passion As

wersquove worked together over the years we both know

our strength and weakness

mdash What inspires your work and in particular the

Back to Basics project

Wersquove made those papercrafts for several reasons We

tried not to influence people too much by giving keys

to this project A way to let people appropriate our

work Back to Basics has different aspects at first sight

itrsquos a tribute to vintage technologies which marked the

technological evolution of the last years and all the

nostalgia of the memories that each have with them

Cover illustration for Icon magazine 104 about the Futureof Food



INTERVIEW

12

By bringing those lsquodeadrsquo objects back to life we tried

to highlight the very fast evolution of our everyday

objects

mdash If you were a dish which one would you be

I would definitely be a fried zucchini flower

mdash Whatrsquos the first taste you remember

The first taste I remember was fizzy fruit shape

powder candy

mdash The most appetizing work yoursquove taken

Probably the Chefrsquos Mask serie because we had to

find what would look like the chefrsquos menu if it had to

be a face dealing just with the ingredients used to

cook It was really funny to discover the personality

of each menu

mdash The dish to die for

Any of my motherrsquos dishes

PROPOS RECUEILLIS PAR SARAH LEMELLE

copy photo Mathieu Zazzo

laquo We try to promote lsquorealrsquo art in

graphic design and advertising

highlighting the aspect

of craftsmanship raquo



INTERVIEW

13



14

BIG CHEESE



15

BIG CHEESE

For me this question becomes most pressing regar-

ding Nutella the Italian chocolate-hazelnut spread

that is akin to my personal crack Given that I would

forgo entire food groups to keep Nutella in my life it

was important for me to find out was I eating the best

possible version Thus under the pretense of laquovisiting

my familyraquo I flew all the way from California to New

York City to go to Buon Italia an Italian food store that

imports Nutella from Italy

The obvious first move was to arrange a blind taste

test that would pit the real deal against the readily

available supermarket version (which is made in

Canada)

They look identical on the spoon

I was both relieved and saddened to find that wit-

hout any identifying markers I could easily tell which

spoonful of spread was the Italian version Moreover

four friends could also accurately tell the difference

noting that one laquotasted like sugarraquo and the other laquolike

hazelnutsraquo

This sums up the difference in taste The Italian Nutella

had a rich intense hazelnut flavor The chocolate

played a more supporting role and the overall effect

was sweet but not cloyingly so The local supermar-

ket Nutella tasted like sugar Someone noted that the

hazelnuts seemed laquolike an afterthoughtraquo and the cho-

colate was definitely more prominent Though they

looked identical on the spoon the Italian version had

a thicker mouth feel and the supermarket version left

a slight film on the tongue

The ingredients listed on the jars are practically iden-

tical sugar palm oil hazelnuts cocoa skim milk re-

duced minerals The website for American Nutella says

laquoEach 13 oz jar contains more than 50 hazelnutsraquo If

I had to guess Irsquod say Italian Nutella uses a few more

nuts than that

Sure Irsquom disappointed that Irsquove been living a half-life

Itrsquos difficult to have tried the best and settle for the

mediocre Itrsquos why Irsquom afraid to fly first class or buy

a piece of furniture

that isnrsquot from Ikea

But though American

Nutella may be

sugary it still tastes

pretty damn good

and the truth is I wonrsquot

stop buying it

CARRIE LEVIS

copy photo Nutella

Have you ever noticed how some products that we have at home just seem to taste better abroad Cadbury

chocolate Fage Greek yogurt and Coca-Cola all taste different when imbibed overseas or simply below the borderHeck Irsquove even heard it said that Barilla pasta tastes better in Italy



16

PIECE OF CAKE

With A F983154ench Twist Le Camion Qui Fume Le Reacutefectoire Cantine California These are the names of food trucks that rule the city Their

burgers donrsquot only fill our tummies they invade recipe books TV shows and even t-shirts Say ldquoBonjour rdquo to the US

and they will understand you because everything was made to make you Parisian love them

AmericanFood Trucks



17

When you talk about food trucks with French people

the first image that comes to their mind is far from gla-

mour Cheese foodtrucks driving across the country-

side (because no grossery remains) pizza and sand-

wichs trucks appearing by magic erverytime there is

a demonstration The last time I ordered something

I just got a raw sausage and rotten baguette

Fashionable meals

But that was before food trucks have changed Even

worse they are trendy especially in Paris The most

successful deal with ldquoexoticrdquo meals French people

enjoy so much right now American food The first

one that stole our hearts is Le Camion Qui Fumelaunched in November 2011 People were queuing

hours and still queue to get burgers But not any

burgers The Truck That Smokes insists on serving

quality food made of quality ingredients and quality

recipes Not so surprising when you know its creator

Kristin Frederick is a chef This former financial clerk

left everything in California to learn cooking in ParisShe was collecting jobs when she finally decided to

create her truck with the support of her family and

husband ndash a French guy -

To queue or no to queue

My classmates Antoine Clio and I one day decided

to order some burgers from them for diner We met

the truck at Bibliothegraveque Franccedilois-Mitteacuterand juste in

front of the cinema after checking their position on

their website And yes the queue was there in spite

of the cold weather Two Barcecue one Campagne

please The recipes written on a chalk board offer

mixes of American and European tastes moutarde

strong cheese mushrooms BBQ sauce A way to fit

to the customersrsquo desires mostly French Only the

staff is American the guy at the cash desk speaks

with a cute accent and argues with his colleagues

in Shakespearersquos language Whereas people in the

queue are mainly Parisian In the case of Bibliothegraveque

Franccedilois-Mitteacuterand they are just getting something

to eat before or after going to the cinema Veryconvenient and closer than the other restaurants

even those who serve burgers too (like The Frog and

British Library a hundred meters further) Better being

in front of the truck since the opening time stocks sell

really well even if rates are far from the sandwiches

you would order au comptoir

laquo That was before food trucks

have changed Even worse they

are trendy especially in Paris raquo

PIECE OF CAKE

Cheezy Bizness another success food truck



Spreading the trend

But rival trucks also appeared and rouse crowds Le

Reacutefectoire and Cantine California are the most famous

The first one mixes American burgers and British spe-

cialities such as fish and chips whereas the latter pro-

poses Californian and Tex-Mex meals They havenrsquot

been honored by awards yet but received the support

of editors and producers French TV show Top Chefused three of Le Reacutefectoirersquos trucks while Editions

Hachette published a selection of recipes from Cantine

California And even brands that have nothing to do

with buns and tacos need their glamourous image It is

the case of Sayfat a brand new French t-shirt brand in

adecuation with this craze for trendy junk food shirts

are printed with pizza hot dog or burgers ingredients

Whether in books on cotton sleeves or in greasy brown

bags the fashion of American food trucks is not ready

to fade But beware of calories recipes were adapted

for France but the spirit of big fat US burgers ndash meltedcheese salted fries onions and plenty of sauce ndash is still

there

CARRIE LEVIS

copy photo Melanie Hurrier

laquo Brands that have nothing to do

with buns and tacos need their

glamourous image raquo




INTERVIEW

19



20

PIECE OF CAKE

INSIDEA FOOD

TRUCK

On Saturday I had the chance toslip into Little Green Cyclorsquos microkitchen Bay arearsquos first Vietnamesefood truck that recently won the2011 SF Eatersrsquo Choice Award

Three women are in control of this truck

specializing in Vietnamese street food

Susie in sales Monica driving the truck

and securing locations and Quynh in

the kitchen Their motto cooking fresh

produce working with local producers(including meat and vegetables) and

provide a healthy cuisine A great phi-

losophy when we know that Quynh likes

to cook everything from scratch As an

example it takes almost 10 hours to

cook Ph because Quynh prepares her

own broth And it is very very delicious



21

Here is a ldquoclassicrdquo day

bull 7 30 Preparing vegetables noodles sauces

and drinks

bull 9 30 Departure by truck

bull 10 25 Arrival at the site reserved for them Today

it is a shopping center that invited them to park in

front of their entry (with permissions and permits from

the property manager)

bull 10 30 Quynh explains to Susie the dayrsquos specials

(fully prepared by the chef) Ph garlic noodles with

Niman Ranch Angus all natural shaken beef Maryrsquos

free range duck confit spring rolls (6 to 7 hours of pre-

paration) and beignets with a choice of mixed berry

compote or a chocolate coffee sauce Itrsquos time to take

action

bull 11 00 The first passersbys inquire as to when

they can order Quynhrsquos response laquo Itrsquos too early We

open at 11 30

bull 11 25 First order The kitchen is in full swing and

everything works like clockwork with at a well-oiled

organization

1 Susie takes orders collects payment issues a ticket

that bears a number and alerts the customer that

heshe will have to wait 10 minutes as each dish is

made to order A sign posted on the window lets the

customers know that laquo In order to best serve its cus-

tomers Little Green Cyclo prepares dishes to order raquoNo microwave in this kitchen No sir

2 Then Susie hands out the orders Quynh handles all

the cooking while her assistant prepares the famous

Baacutenh migrave (Vietnamese sandwiches very popular in San

Francisco ndash I will speak about Baacutenh migrave more fully in a

later post) and other cold dishes (such as those fabu-

lous duck confit spring rolls)

3 Finally Susie prepares drinks (Thai Iced tea

Vietnamese Iced Coffee Strawberry Lemonade with

Mangoes etc) gathers the dishes prepared by the

kitchen and calls the number for the client to pick up

the order

bull 12 30 55 people have ordered from the truck

and have eaten their lunches on tables made available

by the store

bull 14 00 End of service Quynh is exhausted

but happy to see that her dishes pleased

about 150 people who came to lunch today

It is now time to pack up before headng out

To find out where you can track down some of this de-

licious food visit http wwwfacebookcomlilgreen-

cyclo or on Twitter lilgreencyclo

PIECE OF CAKE



22

COFFEE BREAK

NORDIC KITCHEN

PLATES amp CUPS

Isak creator of great patterns just made a new col-

lection of ceramics Plates cups and mugs become

a colorful way to decorate your kitchen

45$

TEAPOT

Marimekko is the reference for the tissues patternsBut they also made ceramics for your kitchen

55$

SHELF

This Shelf Spear from the brand Ferm Living will

please the amateurs of design

55$

Simplicity and colorful patterns from the Nordic countries



23

COFFEE BREAK

GLASSES

For Christmas discover the designer Emelie

Magdalena Beautiful ceramics and objects

34$

TABLECLOTH

Always from Marimekko A great touch of colour

for your table

99$

AALTO VASE

A classic in terms of nordic design The Aalto vase

was born in 1937 created by the well known com-

pany Ittala and designed by Alvar Aalto This ex-

ceptionnal collection exists in differents shapes

and sizes and you can now chose the colors you

want Inspired by the finnish landscapes itrsquos an

iconic object that all design lovers dreams to buy

onne day

MUST HAVE



24

PIECE OF CAKE

K A D E A U

C O P E N H A G E N

Kadeau is a small piece of Bornholm in the middle of Copenhagen In 2013 the restaurant

was awarded its first Michelin star

Originally there was only one restaurant Kadeau in Denmark and that was situated on

the island Bornholm But in the 2011 the people behind Kadeau decided that it was time to

share the Bornholm delights with Copenhagen

R E S T A U R A N T

PLACE TO BE



25

BIG CHEESE

P o r k s b e l l y a n d b e e t r o o t

Ever since they have served high class gastronomy in

the restaurant in Christianshavn Here the menu is ins-

pired by Bornholm specialties and Danish ingredients

On the menu you will find dishes such as Danish oc-topus and oysters porks belly and beetroot and for

dessert Sloan and whey

The menu changes according to season And so does

the opening hours We love wine

Big wines and small wines Still and sparkling Red and

white The most important place in our hearts is reser-

ved for wines grown with a respect for nature Winesthat tell a story about the place theyrsquore from and so-

metimes also about the man or woman behind them

We know many of the growers personally and work

with the most impassioned importers in Denmark

laquo We love wine

Big wines and small wines raquo

PLACE TO BE



26

LIBRARY

GAME OF THRONES RECIPES

Inn at the Crossroads

Ever wonder what itrsquos like to attend a feast at Winterfell Wish youcould split a lemon cake with Sansa Stark scarf down a pork pie

with the Nightrsquos Watch or indulge in honeyfingers with Daenerys

Targaryen Wonder no longer

In May of 2012 A Feast of Ice and Fire was released online and

in bookstores around the world bringing all the best recipes of

Westeros right to your home kitchen

The Official Game of Thrones Cookbook features a foreword from

GRRM himself along with a range of recipes from across the Seven

Kingdoms and over the Narrow Sea From the sumptuous delica-

cies enjoyed in the halls of power at Kingrsquos Landing to the warm

and smoky comfort foods of the frozen North to the rich exotic

fare of the mysterious lands east of Westeros therersquos a flavor for

every palate and a treat for every chef

Therersquos even a guide to dining and entertaining in the style of the

Seven Kingdoms Exhaustively researched and reverently detailedaccompanied by passages from all five books in the series and full-color photographs guaranteed to whet your

appetite this is the companion to the blockbuster phenomenon that millions of stomachs have been growling for

Sample the rich meats and ales of The Wall and explore the more exotic fare of Pentos Share sweetwine and

chickpea puree with Doran Martell and of course indulge in Lemoncakes and stolen fruit tarts with Sansa and

Arya

Also be sure to check out this post on the construction of the beautiful cover photo shot by the talented Kristin

Teig

W I N T E R I S C O M I N G

laquo A range of recipes from across the Seven

Kingdoms and over the Narrow Sea raquo



INTERVIEW

27

BIG CHEESE



28

TIPS

mdash Chefs are pickier than you think

Liver sea urchin tofu eggplant and oysters of all

things topped the list of foods chefs hate most Only

15 of chefs surveyed said theyrsquod eat absolutely any-

thing

mdash Still chefs hate picky eaters

More than 60 said requests for substitutions are

annoying Some of their biggest pet peeves when

customers pretend to be allergic to an ingredient and

when vegetarians make up rules like ldquoa little chicken

stock is OKrdquo

mdash When eating out in other restaurants chefs say

they avoid pasta and chicken

Why These dishes are often the most overpriced (and

least interesting) on the menu Said one chef ldquoI wonrsquot

pay $24 for half a chicken breastrdquo Said another ldquoI

want something I canrsquot make myselfrdquo

10 THINGS CHEFS NEVER TELL YOU

Do restaurants recycle the bread basket Are most of us bad tippers We surveyed chefs across the country mdash

anonymously mdash to find out everything wersquove always wanted to know

TIPS



mdash Chefs have expensive taste

The restaurant chefs most often cited as the best in

the country was The French Laundry in Californiarsquos

Napa Valley It ought to be mdash dinner there is $240 per

person before wine

and yet they like fast food

Their favorite chain Wendyrsquos Culinary degrees arenrsquotnecessarily the norm Just half the chefs surveyed

graduated from a cooking school The rest got their

training the old-fashioned way by working their way

up through the kitchen ranks

mdash Roaches are more common than you think

Yes 75 of chefs said theyrsquove seen roaches in the

kitchen And yet chefs swear their kitchens are clean

On a scale of 1 to 10 85 of chefs ranked their kitchens

an 8 or higher for cleanliness

mdash Only 13 of chefs have seen a cook do unsavory

things to a customerrsquos food

The most unbelievable tale ldquoSomeone once ran a

steak through a dishwasher after the diner sent it back

twice Ironically the customer was happy with it thenrdquo

mdash Your bread basket might be recycled

Three chefs admitted that uneaten bread from one

basket goes right into another one

mdash

Chefs work hard for low pay

The chefs we surveyed work between 60 and 80 hours

a week and almost all of them work holidays Sixty-five

percent reported making less than $75000 a year

Waiters take home an average of $662 a week often

tax free

mdash ldquoVegetarianrdquo is open to interpretation

About 15 of chefs said their vegetarian dishes might

not be completely vegetarian Beware if yoursquore one

of those super-picky vegan types One chef reported

seeing a cook pour lambrsquos blood into a veganrsquos pri-

mavera

mdash Paying for a last-minute reservation probably

wonrsquot work

Only one chef said bribes will help you score a table

when the restaurant is fully booked he suggested

ldquopromising to buy a bottle of Dom Peacuterignon or Opus

Onerdquo A better bet being buddies with the chef

TIPS

75 OF CHEFS SAID THEYrsquoVE SEEN ROACHES

IN THE KITCHEN

RECIPE



RECIPE

30

bull Heat the milk in a small saucepan until it bubbles then remove from heat Mix in margarine stir until melted

Let cool until lukewarm

bull In a large mixing bowl combine 2 14 cup flour yeast sugar and salt mix well Add water egg and the milk

mixture beat well Add the remaining flour 12 cup at a time stirring well after each addition When the dough

has just pulled together turn it out onto a lightly floured surface and knead until smooth about 5 minutes

bull Cover the dough with a damp cloth and let rest for 10 minutes Meanwhile in a small bowl mix together brown

sugar cinnamon softened margarine

bull Roll out dough into a 12x9 inch rectangle Spread dough with margarinesugar mixture Sprinkle with raisins if

desired Roll up dough and pinch seam to seal Cut into 12 equal size rolls and place cut side up in 12 lightly greased

muffin cups Cover and let rise until doubled about 30 minutes Preheat oven to 375 degrees F (190 degrees C)

bull Bake in the preheated oven for 20 minutes or until browned Remove from muffin cups to cool Serve warm

N i n e t y M i n u t e C i n n a m o n R o l l s

I n g r e d i e n t s

34 cup milk 14 cup margarine softened

3 14 cups all-purpose flour

1 (25 ounce) package instant yeast

14 cup white sugar

12 teaspoon salt

14 cup water

1 egg 1 cup brown sugar packed

1 tablespoon ground cinnamon

12 cup margarine softened

12 cup raisins Directions

INTERVIEW



INTERVIEW

31

Alice Bouchardon Creative Director

Louis Orlianges Digital editor

Xavier Romatet PDG des Publications Condeacute Nast

Jambon-beurre is editated by Les Publications Condeacute Nast SA SIREN Ndeg562 077 206

56A rue du Faubourg St Honoreacute

75008 Paris

Teacutel 331 53 43 60 00

Fax 331 53 43 61 61

copy Les Publications Condeacute Nast SA - ALL RIGHTS RESERVED



Alice Bouchardon LAB3A







4

Editor in Chief

Alice Bouchardon

Editor Digital

Bob Cohn

Editor Magazine

Scott Stossel

Creative Director

Darhil Crooks


Jennifer Barnett


Don Peck

Jambonbeurrecom



EDITO

5





it was







different








every day




SUMMARY

6

COLORFUL JUNKFOOD

FOOD TENDANCE

12


and the colours





6



SUMMARY

77

NORDIC INSPIRATION

DESSERT

18

24


20 KADEAU


restaurant

24 LIBRARY



kitchen chefs



MAILBOX

8






Marina Bellavista









Joel Lemarchand





GALLERY

9


typography work



INTERVIEW

10

ART FOOD


visual senses



INTERVIEW

11














polyvalent duo












so well




















INTERVIEW

12



objects





powder candy






of each menu











INTERVIEW

13



14

BIG CHEESE



15

BIG CHEESE













Canada)







hazelnutsraquo
















nuts than that






But though American

Nutella may be


pretty damn good


stop buying it

CARRIE LEVIS

copy photo Nutella





16

PIECE OF CAKE




AmericanFood Trucks



17








Fashionable meals







































PIECE OF CAKE




Spreading the trend


















there

CARRIE LEVIS








INTERVIEW

19



20

PIECE OF CAKE

INSIDEA FOOD

TRUCK
















21



and drinks












action



open at 11 30



organization

















the order



by the store








PIECE OF CAKE



22

COFFEE BREAK

NORDIC KITCHEN

PLATES amp CUPS




45$

TEAPOT


55$

SHELF



55$




23

COFFEE BREAK

GLASSES



34$

TABLECLOTH


for your table

99$

AALTO VASE








onne day

MUST HAVE



24

PIECE OF CAKE

K A D E A U

C O P E N H A G E N






R E S T A U R A N T

PLACE TO BE



25

BIG CHEESE















laquo We love wine


PLACE TO BE



26

LIBRARY





















Arya


Teig






INTERVIEW

27

BIG CHEESE



28

TIPS





thing






stock is OKrdquo










TIPS







person before wine



















mdash






tax free






mavera


wonrsquot work





TIPS


IN THE KITCHEN

RECIPE



RECIPE

30

















14 cup white sugar

12 teaspoon salt

14 cup water





INTERVIEW



INTERVIEW

31






75008 Paris

Teacutel 331 53 43 60 00

Fax 331 53 43 61 61







EDITO

5





it was







different








every day




SUMMARY

6

COLORFUL JUNKFOOD

FOOD TENDANCE

12


and the colours





6



SUMMARY

77

NORDIC INSPIRATION

DESSERT

18

24


20 KADEAU


restaurant

24 LIBRARY



kitchen chefs



MAILBOX

8






Marina Bellavista









Joel Lemarchand





GALLERY

9


typography work



INTERVIEW

10

ART FOOD


visual senses



INTERVIEW

11














polyvalent duo












so well




















INTERVIEW

12



objects





powder candy






of each menu











INTERVIEW

13



14

BIG CHEESE



15

BIG CHEESE













Canada)







hazelnutsraquo
















nuts than that






But though American

Nutella may be


pretty damn good


stop buying it

CARRIE LEVIS

copy photo Nutella





16

PIECE OF CAKE




AmericanFood Trucks



17








Fashionable meals







































PIECE OF CAKE




Spreading the trend


















there

CARRIE LEVIS








INTERVIEW

19



20

PIECE OF CAKE

INSIDEA FOOD

TRUCK
















21



and drinks












action



open at 11 30



organization

















the order



by the store








PIECE OF CAKE



22

COFFEE BREAK

NORDIC KITCHEN

PLATES amp CUPS




45$

TEAPOT


55$

SHELF



55$




23

COFFEE BREAK

GLASSES



34$

TABLECLOTH


for your table

99$

AALTO VASE








onne day

MUST HAVE



24

PIECE OF CAKE

K A D E A U

C O P E N H A G E N






R E S T A U R A N T

PLACE TO BE



25

BIG CHEESE















laquo We love wine


PLACE TO BE



26

LIBRARY





















Arya


Teig






INTERVIEW

27

BIG CHEESE



28

TIPS





thing






stock is OKrdquo










TIPS







person before wine



















mdash






tax free






mavera


wonrsquot work





TIPS


IN THE KITCHEN

RECIPE



RECIPE

30

















14 cup white sugar

12 teaspoon salt

14 cup water





INTERVIEW



INTERVIEW

31






75008 Paris

Teacutel 331 53 43 60 00

Fax 331 53 43 61 61







SUMMARY

6

COLORFUL JUNKFOOD

FOOD TENDANCE

12


and the colours





6



SUMMARY

77

NORDIC INSPIRATION

DESSERT

18

24


20 KADEAU


restaurant

24 LIBRARY



kitchen chefs



MAILBOX

8






Marina Bellavista









Joel Lemarchand





GALLERY

9


typography work



INTERVIEW

10

ART FOOD


visual senses



INTERVIEW

11














polyvalent duo












so well




















INTERVIEW

12



objects





powder candy






of each menu











INTERVIEW

13



14

BIG CHEESE



15

BIG CHEESE













Canada)







hazelnutsraquo
















nuts than that






But though American

Nutella may be


pretty damn good


stop buying it

CARRIE LEVIS

copy photo Nutella





16

PIECE OF CAKE




AmericanFood Trucks



17








Fashionable meals







































PIECE OF CAKE




Spreading the trend


















there

CARRIE LEVIS








INTERVIEW

19



20

PIECE OF CAKE

INSIDEA FOOD

TRUCK
















21



and drinks












action



open at 11 30



organization

















the order



by the store








PIECE OF CAKE



22

COFFEE BREAK

NORDIC KITCHEN

PLATES amp CUPS




45$

TEAPOT


55$

SHELF



55$




23

COFFEE BREAK

GLASSES



34$

TABLECLOTH


for your table

99$

AALTO VASE








onne day

MUST HAVE



24

PIECE OF CAKE

K A D E A U

C O P E N H A G E N






R E S T A U R A N T

PLACE TO BE



25

BIG CHEESE















laquo We love wine


PLACE TO BE



26

LIBRARY





















Arya


Teig






INTERVIEW

27

BIG CHEESE



28

TIPS





thing






stock is OKrdquo










TIPS







person before wine



















mdash






tax free






mavera


wonrsquot work





TIPS


IN THE KITCHEN

RECIPE



RECIPE

30

















14 cup white sugar

12 teaspoon salt

14 cup water





INTERVIEW



INTERVIEW

31






75008 Paris

Teacutel 331 53 43 60 00

Fax 331 53 43 61 61







SUMMARY

77

NORDIC INSPIRATION

DESSERT

18

24


20 KADEAU


restaurant

24 LIBRARY



kitchen chefs



MAILBOX

8






Marina Bellavista









Joel Lemarchand





GALLERY

9


typography work



INTERVIEW

10

ART FOOD


visual senses



INTERVIEW

11














polyvalent duo












so well




















INTERVIEW

12



objects





powder candy






of each menu











INTERVIEW

13



14

BIG CHEESE



15

BIG CHEESE













Canada)







hazelnutsraquo
















nuts than that






But though American

Nutella may be


pretty damn good


stop buying it

CARRIE LEVIS

copy photo Nutella





16

PIECE OF CAKE




AmericanFood Trucks



17








Fashionable meals







































PIECE OF CAKE




Spreading the trend


















there

CARRIE LEVIS








INTERVIEW

19



20

PIECE OF CAKE

INSIDEA FOOD

TRUCK
















21



and drinks












action



open at 11 30



organization

















the order



by the store








PIECE OF CAKE



22

COFFEE BREAK

NORDIC KITCHEN

PLATES amp CUPS




45$

TEAPOT


55$

SHELF



55$




23

COFFEE BREAK

GLASSES



34$

TABLECLOTH


for your table

99$

AALTO VASE








onne day

MUST HAVE



24

PIECE OF CAKE

K A D E A U

C O P E N H A G E N






R E S T A U R A N T

PLACE TO BE



25

BIG CHEESE















laquo We love wine


PLACE TO BE



26

LIBRARY





















Arya


Teig






INTERVIEW

27

BIG CHEESE



28

TIPS





thing






stock is OKrdquo










TIPS







person before wine



















mdash






tax free






mavera


wonrsquot work





TIPS


IN THE KITCHEN

RECIPE



RECIPE

30

















14 cup white sugar

12 teaspoon salt

14 cup water





INTERVIEW



INTERVIEW

31






75008 Paris

Teacutel 331 53 43 60 00

Fax 331 53 43 61 61







MAILBOX

8






Marina Bellavista









Joel Lemarchand





GALLERY

9


typography work



INTERVIEW

10

ART FOOD


visual senses



INTERVIEW

11














polyvalent duo












so well




















INTERVIEW

12



objects





powder candy






of each menu











INTERVIEW

13



14

BIG CHEESE



15

BIG CHEESE













Canada)







hazelnutsraquo
















nuts than that






But though American

Nutella may be


pretty damn good


stop buying it

CARRIE LEVIS

copy photo Nutella





16

PIECE OF CAKE




AmericanFood Trucks



17








Fashionable meals







































PIECE OF CAKE




Spreading the trend


















there

CARRIE LEVIS








INTERVIEW

19



20

PIECE OF CAKE

INSIDEA FOOD

TRUCK
















21



and drinks












action



open at 11 30



organization

















the order



by the store








PIECE OF CAKE



22

COFFEE BREAK

NORDIC KITCHEN

PLATES amp CUPS




45$

TEAPOT


55$

SHELF



55$




23

COFFEE BREAK

GLASSES



34$

TABLECLOTH


for your table

99$

AALTO VASE








onne day

MUST HAVE



24

PIECE OF CAKE

K A D E A U

C O P E N H A G E N






R E S T A U R A N T

PLACE TO BE



25

BIG CHEESE















laquo We love wine


PLACE TO BE



26

LIBRARY





















Arya


Teig






INTERVIEW

27

BIG CHEESE



28

TIPS





thing






stock is OKrdquo










TIPS







person before wine



















mdash






tax free






mavera


wonrsquot work





TIPS


IN THE KITCHEN

RECIPE



RECIPE

30

















14 cup white sugar

12 teaspoon salt

14 cup water





INTERVIEW



INTERVIEW

31






75008 Paris

Teacutel 331 53 43 60 00

Fax 331 53 43 61 61







GALLERY

9


typography work



INTERVIEW

10

ART FOOD


visual senses



INTERVIEW

11














polyvalent duo












so well




















INTERVIEW

12



objects





powder candy






of each menu











INTERVIEW

13



14

BIG CHEESE



15

BIG CHEESE













Canada)







hazelnutsraquo
















nuts than that






But though American

Nutella may be


pretty damn good


stop buying it

CARRIE LEVIS

copy photo Nutella





16

PIECE OF CAKE




AmericanFood Trucks



17








Fashionable meals







































PIECE OF CAKE




Spreading the trend


















there

CARRIE LEVIS








INTERVIEW

19



20

PIECE OF CAKE

INSIDEA FOOD

TRUCK
















21



and drinks












action



open at 11 30



organization

















the order



by the store








PIECE OF CAKE



22

COFFEE BREAK

NORDIC KITCHEN

PLATES amp CUPS




45$

TEAPOT


55$

SHELF



55$




23

COFFEE BREAK

GLASSES



34$

TABLECLOTH


for your table

99$

AALTO VASE








onne day

MUST HAVE



24

PIECE OF CAKE

K A D E A U

C O P E N H A G E N






R E S T A U R A N T

PLACE TO BE



25

BIG CHEESE















laquo We love wine


PLACE TO BE



26

LIBRARY





















Arya


Teig






INTERVIEW

27

BIG CHEESE



28

TIPS





thing






stock is OKrdquo










TIPS







person before wine



















mdash






tax free






mavera


wonrsquot work





TIPS


IN THE KITCHEN

RECIPE



RECIPE

30

















14 cup white sugar

12 teaspoon salt

14 cup water





INTERVIEW



INTERVIEW

31






75008 Paris

Teacutel 331 53 43 60 00

Fax 331 53 43 61 61







INTERVIEW

10

ART FOOD


visual senses



INTERVIEW

11














polyvalent duo












so well




















INTERVIEW

12



objects





powder candy






of each menu











INTERVIEW

13



14

BIG CHEESE



15

BIG CHEESE













Canada)







hazelnutsraquo
















nuts than that






But though American

Nutella may be


pretty damn good


stop buying it

CARRIE LEVIS

copy photo Nutella





16

PIECE OF CAKE




AmericanFood Trucks



17








Fashionable meals







































PIECE OF CAKE




Spreading the trend


















there

CARRIE LEVIS








INTERVIEW

19



20

PIECE OF CAKE

INSIDEA FOOD

TRUCK
















21



and drinks












action



open at 11 30



organization

















the order



by the store








PIECE OF CAKE



22

COFFEE BREAK

NORDIC KITCHEN

PLATES amp CUPS




45$

TEAPOT


55$

SHELF



55$




23

COFFEE BREAK

GLASSES



34$

TABLECLOTH


for your table

99$

AALTO VASE








onne day

MUST HAVE



24

PIECE OF CAKE

K A D E A U

C O P E N H A G E N






R E S T A U R A N T

PLACE TO BE



25

BIG CHEESE















laquo We love wine


PLACE TO BE



26

LIBRARY





















Arya


Teig






INTERVIEW

27

BIG CHEESE



28

TIPS





thing






stock is OKrdquo










TIPS







person before wine



















mdash






tax free






mavera


wonrsquot work





TIPS


IN THE KITCHEN

RECIPE



RECIPE

30

















14 cup white sugar

12 teaspoon salt

14 cup water





INTERVIEW



INTERVIEW

31






75008 Paris

Teacutel 331 53 43 60 00

Fax 331 53 43 61 61







INTERVIEW

11














polyvalent duo












so well




















INTERVIEW

12



objects





powder candy






of each menu











INTERVIEW

13



14

BIG CHEESE



15

BIG CHEESE













Canada)







hazelnutsraquo
















nuts than that






But though American

Nutella may be


pretty damn good


stop buying it

CARRIE LEVIS

copy photo Nutella





16

PIECE OF CAKE




AmericanFood Trucks



17








Fashionable meals







































PIECE OF CAKE




Spreading the trend


















there

CARRIE LEVIS








INTERVIEW

19



20

PIECE OF CAKE

INSIDEA FOOD

TRUCK
















21



and drinks












action



open at 11 30



organization

















the order



by the store








PIECE OF CAKE



22

COFFEE BREAK

NORDIC KITCHEN

PLATES amp CUPS




45$

TEAPOT


55$

SHELF



55$




23

COFFEE BREAK

GLASSES



34$

TABLECLOTH


for your table

99$

AALTO VASE








onne day

MUST HAVE



24

PIECE OF CAKE

K A D E A U

C O P E N H A G E N






R E S T A U R A N T

PLACE TO BE



25

BIG CHEESE















laquo We love wine


PLACE TO BE



26

LIBRARY





















Arya


Teig






INTERVIEW

27

BIG CHEESE



28

TIPS





thing






stock is OKrdquo










TIPS







person before wine



















mdash






tax free






mavera


wonrsquot work





TIPS


IN THE KITCHEN

RECIPE



RECIPE

30

















14 cup white sugar

12 teaspoon salt

14 cup water





INTERVIEW



INTERVIEW

31






75008 Paris

Teacutel 331 53 43 60 00

Fax 331 53 43 61 61







INTERVIEW

12



objects





powder candy






of each menu











INTERVIEW

13



14

BIG CHEESE



15

BIG CHEESE













Canada)







hazelnutsraquo
















nuts than that






But though American

Nutella may be


pretty damn good


stop buying it

CARRIE LEVIS

copy photo Nutella





16

PIECE OF CAKE




AmericanFood Trucks



17








Fashionable meals







































PIECE OF CAKE




Spreading the trend


















there

CARRIE LEVIS








INTERVIEW

19



20

PIECE OF CAKE

INSIDEA FOOD

TRUCK
















21



and drinks












action



open at 11 30



organization

















the order



by the store








PIECE OF CAKE



22

COFFEE BREAK

NORDIC KITCHEN

PLATES amp CUPS




45$

TEAPOT


55$

SHELF



55$




23

COFFEE BREAK

GLASSES



34$

TABLECLOTH


for your table

99$

AALTO VASE








onne day

MUST HAVE



24

PIECE OF CAKE

K A D E A U

C O P E N H A G E N






R E S T A U R A N T

PLACE TO BE



25

BIG CHEESE















laquo We love wine


PLACE TO BE



26

LIBRARY





















Arya


Teig






INTERVIEW

27

BIG CHEESE



28

TIPS





thing






stock is OKrdquo










TIPS







person before wine



















mdash






tax free






mavera


wonrsquot work





TIPS


IN THE KITCHEN

RECIPE



RECIPE

30

















14 cup white sugar

12 teaspoon salt

14 cup water





INTERVIEW



INTERVIEW

31






75008 Paris

Teacutel 331 53 43 60 00

Fax 331 53 43 61 61







INTERVIEW

13



14

BIG CHEESE



15

BIG CHEESE













Canada)







hazelnutsraquo
















nuts than that






But though American

Nutella may be


pretty damn good


stop buying it

CARRIE LEVIS

copy photo Nutella





16

PIECE OF CAKE




AmericanFood Trucks



17








Fashionable meals







































PIECE OF CAKE




Spreading the trend


















there

CARRIE LEVIS








INTERVIEW

19



20

PIECE OF CAKE

INSIDEA FOOD

TRUCK
















21



and drinks












action



open at 11 30



organization

















the order



by the store








PIECE OF CAKE



22

COFFEE BREAK

NORDIC KITCHEN

PLATES amp CUPS




45$

TEAPOT


55$

SHELF



55$




23

COFFEE BREAK

GLASSES



34$

TABLECLOTH


for your table

99$

AALTO VASE








onne day

MUST HAVE



24

PIECE OF CAKE

K A D E A U

C O P E N H A G E N






R E S T A U R A N T

PLACE TO BE



25

BIG CHEESE















laquo We love wine


PLACE TO BE



26

LIBRARY





















Arya


Teig






INTERVIEW

27

BIG CHEESE



28

TIPS





thing






stock is OKrdquo










TIPS







person before wine



















mdash






tax free






mavera


wonrsquot work





TIPS


IN THE KITCHEN

RECIPE



RECIPE

30

















14 cup white sugar

12 teaspoon salt

14 cup water





INTERVIEW



INTERVIEW

31






75008 Paris

Teacutel 331 53 43 60 00

Fax 331 53 43 61 61







14

BIG CHEESE



15

BIG CHEESE













Canada)







hazelnutsraquo
















nuts than that






But though American

Nutella may be


pretty damn good


stop buying it

CARRIE LEVIS

copy photo Nutella





16

PIECE OF CAKE




AmericanFood Trucks



17








Fashionable meals







































PIECE OF CAKE




Spreading the trend


















there

CARRIE LEVIS








INTERVIEW

19



20

PIECE OF CAKE

INSIDEA FOOD

TRUCK
















21



and drinks












action



open at 11 30



organization

















the order



by the store








PIECE OF CAKE



22

COFFEE BREAK

NORDIC KITCHEN

PLATES amp CUPS




45$

TEAPOT


55$

SHELF



55$




23

COFFEE BREAK

GLASSES



34$

TABLECLOTH


for your table

99$

AALTO VASE








onne day

MUST HAVE



24

PIECE OF CAKE

K A D E A U

C O P E N H A G E N






R E S T A U R A N T

PLACE TO BE



25

BIG CHEESE















laquo We love wine


PLACE TO BE



26

LIBRARY





















Arya


Teig






INTERVIEW

27

BIG CHEESE



28

TIPS





thing






stock is OKrdquo










TIPS







person before wine



















mdash






tax free






mavera


wonrsquot work





TIPS


IN THE KITCHEN

RECIPE



RECIPE

30

















14 cup white sugar

12 teaspoon salt

14 cup water





INTERVIEW



INTERVIEW

31






75008 Paris

Teacutel 331 53 43 60 00

Fax 331 53 43 61 61







15

BIG CHEESE













Canada)







hazelnutsraquo
















nuts than that






But though American

Nutella may be


pretty damn good


stop buying it

CARRIE LEVIS

copy photo Nutella





16

PIECE OF CAKE




AmericanFood Trucks



17








Fashionable meals







































PIECE OF CAKE




Spreading the trend


















there

CARRIE LEVIS








INTERVIEW

19



20

PIECE OF CAKE

INSIDEA FOOD

TRUCK
















21



and drinks












action



open at 11 30



organization

















the order



by the store








PIECE OF CAKE



22

COFFEE BREAK

NORDIC KITCHEN

PLATES amp CUPS




45$

TEAPOT


55$

SHELF



55$




23

COFFEE BREAK

GLASSES



34$

TABLECLOTH


for your table

99$

AALTO VASE








onne day

MUST HAVE



24

PIECE OF CAKE

K A D E A U

C O P E N H A G E N






R E S T A U R A N T

PLACE TO BE



25

BIG CHEESE















laquo We love wine


PLACE TO BE



26

LIBRARY





















Arya


Teig






INTERVIEW

27

BIG CHEESE



28

TIPS





thing






stock is OKrdquo










TIPS







person before wine



















mdash






tax free






mavera


wonrsquot work





TIPS


IN THE KITCHEN

RECIPE



RECIPE

30

















14 cup white sugar

12 teaspoon salt

14 cup water





INTERVIEW



INTERVIEW

31






75008 Paris

Teacutel 331 53 43 60 00

Fax 331 53 43 61 61







16

PIECE OF CAKE




AmericanFood Trucks



17








Fashionable meals







































PIECE OF CAKE




Spreading the trend


















there

CARRIE LEVIS








INTERVIEW

19



20

PIECE OF CAKE

INSIDEA FOOD

TRUCK
















21



and drinks












action



open at 11 30



organization

















the order



by the store








PIECE OF CAKE



22

COFFEE BREAK

NORDIC KITCHEN

PLATES amp CUPS




45$

TEAPOT


55$

SHELF



55$




23

COFFEE BREAK

GLASSES



34$

TABLECLOTH


for your table

99$

AALTO VASE








onne day

MUST HAVE



24

PIECE OF CAKE

K A D E A U

C O P E N H A G E N






R E S T A U R A N T

PLACE TO BE



25

BIG CHEESE















laquo We love wine


PLACE TO BE



26

LIBRARY





















Arya


Teig






INTERVIEW

27

BIG CHEESE



28

TIPS





thing






stock is OKrdquo










TIPS







person before wine



















mdash






tax free






mavera


wonrsquot work





TIPS


IN THE KITCHEN

RECIPE



RECIPE

30

















14 cup white sugar

12 teaspoon salt

14 cup water





INTERVIEW



INTERVIEW

31






75008 Paris

Teacutel 331 53 43 60 00

Fax 331 53 43 61 61







17








Fashionable meals







































PIECE OF CAKE




Spreading the trend


















there

CARRIE LEVIS








INTERVIEW

19



20

PIECE OF CAKE

INSIDEA FOOD

TRUCK
















21



and drinks












action



open at 11 30



organization

















the order



by the store








PIECE OF CAKE



22

COFFEE BREAK

NORDIC KITCHEN

PLATES amp CUPS




45$

TEAPOT


55$

SHELF



55$




23

COFFEE BREAK

GLASSES



34$

TABLECLOTH


for your table

99$

AALTO VASE








onne day

MUST HAVE



24

PIECE OF CAKE

K A D E A U

C O P E N H A G E N






R E S T A U R A N T

PLACE TO BE



25

BIG CHEESE















laquo We love wine


PLACE TO BE



26

LIBRARY





















Arya


Teig






INTERVIEW

27

BIG CHEESE



28

TIPS





thing






stock is OKrdquo










TIPS







person before wine



















mdash






tax free






mavera


wonrsquot work





TIPS


IN THE KITCHEN

RECIPE



RECIPE

30

















14 cup white sugar

12 teaspoon salt

14 cup water





INTERVIEW



INTERVIEW

31






75008 Paris

Teacutel 331 53 43 60 00

Fax 331 53 43 61 61







Spreading the trend


















there

CARRIE LEVIS








INTERVIEW

19



20

PIECE OF CAKE

INSIDEA FOOD

TRUCK
















21



and drinks












action



open at 11 30



organization

















the order



by the store








PIECE OF CAKE



22

COFFEE BREAK

NORDIC KITCHEN

PLATES amp CUPS




45$

TEAPOT


55$

SHELF



55$




23

COFFEE BREAK

GLASSES



34$

TABLECLOTH


for your table

99$

AALTO VASE








onne day

MUST HAVE



24

PIECE OF CAKE

K A D E A U

C O P E N H A G E N






R E S T A U R A N T

PLACE TO BE



25

BIG CHEESE















laquo We love wine


PLACE TO BE



26

LIBRARY





















Arya


Teig






INTERVIEW

27

BIG CHEESE



28

TIPS





thing






stock is OKrdquo










TIPS







person before wine



















mdash






tax free






mavera


wonrsquot work





TIPS


IN THE KITCHEN

RECIPE



RECIPE

30

















14 cup white sugar

12 teaspoon salt

14 cup water





INTERVIEW



INTERVIEW

31






75008 Paris

Teacutel 331 53 43 60 00

Fax 331 53 43 61 61







INTERVIEW

19



20

PIECE OF CAKE

INSIDEA FOOD

TRUCK
















21



and drinks












action



open at 11 30



organization

















the order



by the store








PIECE OF CAKE



22

COFFEE BREAK

NORDIC KITCHEN

PLATES amp CUPS




45$

TEAPOT


55$

SHELF



55$




23

COFFEE BREAK

GLASSES



34$

TABLECLOTH


for your table

99$

AALTO VASE








onne day

MUST HAVE



24

PIECE OF CAKE

K A D E A U

C O P E N H A G E N






R E S T A U R A N T

PLACE TO BE



25

BIG CHEESE















laquo We love wine


PLACE TO BE



26

LIBRARY





















Arya


Teig






INTERVIEW

27

BIG CHEESE



28

TIPS





thing






stock is OKrdquo










TIPS







person before wine



















mdash






tax free






mavera


wonrsquot work





TIPS


IN THE KITCHEN

RECIPE



RECIPE

30

















14 cup white sugar

12 teaspoon salt

14 cup water





INTERVIEW



INTERVIEW

31






75008 Paris

Teacutel 331 53 43 60 00

Fax 331 53 43 61 61







20

PIECE OF CAKE

INSIDEA FOOD

TRUCK
















21



and drinks












action



open at 11 30



organization

















the order



by the store








PIECE OF CAKE



22

COFFEE BREAK

NORDIC KITCHEN

PLATES amp CUPS




45$

TEAPOT


55$

SHELF



55$




23

COFFEE BREAK

GLASSES



34$

TABLECLOTH


for your table

99$

AALTO VASE








onne day

MUST HAVE



24

PIECE OF CAKE

K A D E A U

C O P E N H A G E N






R E S T A U R A N T

PLACE TO BE



25

BIG CHEESE















laquo We love wine


PLACE TO BE



26

LIBRARY





















Arya


Teig






INTERVIEW

27

BIG CHEESE



28

TIPS





thing






stock is OKrdquo










TIPS







person before wine



















mdash






tax free






mavera


wonrsquot work





TIPS


IN THE KITCHEN

RECIPE



RECIPE

30

















14 cup white sugar

12 teaspoon salt

14 cup water





INTERVIEW



INTERVIEW

31






75008 Paris

Teacutel 331 53 43 60 00

Fax 331 53 43 61 61







21



and drinks












action



open at 11 30



organization

















the order



by the store








PIECE OF CAKE



22

COFFEE BREAK

NORDIC KITCHEN

PLATES amp CUPS




45$

TEAPOT


55$

SHELF



55$




23

COFFEE BREAK

GLASSES



34$

TABLECLOTH


for your table

99$

AALTO VASE








onne day

MUST HAVE



24

PIECE OF CAKE

K A D E A U

C O P E N H A G E N






R E S T A U R A N T

PLACE TO BE



25

BIG CHEESE















laquo We love wine


PLACE TO BE



26

LIBRARY





















Arya


Teig






INTERVIEW

27

BIG CHEESE



28

TIPS





thing






stock is OKrdquo










TIPS







person before wine



















mdash






tax free






mavera


wonrsquot work





TIPS


IN THE KITCHEN

RECIPE



RECIPE

30

















14 cup white sugar

12 teaspoon salt

14 cup water





INTERVIEW



INTERVIEW

31






75008 Paris

Teacutel 331 53 43 60 00

Fax 331 53 43 61 61







22

COFFEE BREAK

NORDIC KITCHEN

PLATES amp CUPS




45$

TEAPOT


55$

SHELF



55$




23

COFFEE BREAK

GLASSES



34$

TABLECLOTH


for your table

99$

AALTO VASE








onne day

MUST HAVE



24

PIECE OF CAKE

K A D E A U

C O P E N H A G E N






R E S T A U R A N T

PLACE TO BE



25

BIG CHEESE















laquo We love wine


PLACE TO BE



26

LIBRARY





















Arya


Teig






INTERVIEW

27

BIG CHEESE



28

TIPS





thing






stock is OKrdquo










TIPS







person before wine



















mdash






tax free






mavera


wonrsquot work





TIPS


IN THE KITCHEN

RECIPE



RECIPE

30

















14 cup white sugar

12 teaspoon salt

14 cup water





INTERVIEW



INTERVIEW

31






75008 Paris

Teacutel 331 53 43 60 00

Fax 331 53 43 61 61







23

COFFEE BREAK

GLASSES



34$

TABLECLOTH


for your table

99$

AALTO VASE








onne day

MUST HAVE



24

PIECE OF CAKE

K A D E A U

C O P E N H A G E N






R E S T A U R A N T

PLACE TO BE



25

BIG CHEESE















laquo We love wine


PLACE TO BE



26

LIBRARY





















Arya


Teig






INTERVIEW

27

BIG CHEESE



28

TIPS





thing






stock is OKrdquo










TIPS







person before wine



















mdash






tax free






mavera


wonrsquot work





TIPS


IN THE KITCHEN

RECIPE



RECIPE

30

















14 cup white sugar

12 teaspoon salt

14 cup water





INTERVIEW



INTERVIEW

31






75008 Paris

Teacutel 331 53 43 60 00

Fax 331 53 43 61 61







24

PIECE OF CAKE

K A D E A U

C O P E N H A G E N






R E S T A U R A N T

PLACE TO BE



25

BIG CHEESE















laquo We love wine


PLACE TO BE



26

LIBRARY





















Arya


Teig






INTERVIEW

27

BIG CHEESE



28

TIPS





thing






stock is OKrdquo










TIPS







person before wine



















mdash






tax free






mavera


wonrsquot work





TIPS


IN THE KITCHEN

RECIPE



RECIPE

30

















14 cup white sugar

12 teaspoon salt

14 cup water





INTERVIEW



INTERVIEW

31






75008 Paris

Teacutel 331 53 43 60 00

Fax 331 53 43 61 61







25

BIG CHEESE















laquo We love wine


PLACE TO BE



26

LIBRARY





















Arya


Teig






INTERVIEW

27

BIG CHEESE



28

TIPS





thing






stock is OKrdquo










TIPS







person before wine



















mdash






tax free






mavera


wonrsquot work





TIPS


IN THE KITCHEN

RECIPE



RECIPE

30

















14 cup white sugar

12 teaspoon salt

14 cup water





INTERVIEW



INTERVIEW

31






75008 Paris

Teacutel 331 53 43 60 00

Fax 331 53 43 61 61







26

LIBRARY





















Arya


Teig






INTERVIEW

27

BIG CHEESE



28

TIPS





thing






stock is OKrdquo










TIPS







person before wine



















mdash






tax free






mavera


wonrsquot work





TIPS


IN THE KITCHEN

RECIPE



RECIPE

30

















14 cup white sugar

12 teaspoon salt

14 cup water





INTERVIEW



INTERVIEW

31






75008 Paris

Teacutel 331 53 43 60 00

Fax 331 53 43 61 61







INTERVIEW

27

BIG CHEESE



28

TIPS





thing






stock is OKrdquo










TIPS







person before wine



















mdash






tax free






mavera


wonrsquot work





TIPS


IN THE KITCHEN

RECIPE



RECIPE

30

















14 cup white sugar

12 teaspoon salt

14 cup water





INTERVIEW



INTERVIEW

31






75008 Paris

Teacutel 331 53 43 60 00

Fax 331 53 43 61 61







28

TIPS





thing






stock is OKrdquo










TIPS







person before wine



















mdash






tax free






mavera


wonrsquot work





TIPS


IN THE KITCHEN

RECIPE



RECIPE

30

















14 cup white sugar

12 teaspoon salt

14 cup water





INTERVIEW



INTERVIEW

31






75008 Paris

Teacutel 331 53 43 60 00

Fax 331 53 43 61 61











person before wine



















mdash






tax free






mavera


wonrsquot work





TIPS


IN THE KITCHEN

RECIPE



RECIPE

30

















14 cup white sugar

12 teaspoon salt

14 cup water





INTERVIEW



INTERVIEW

31






75008 Paris

Teacutel 331 53 43 60 00

Fax 331 53 43 61 61







RECIPE

30

















14 cup white sugar

12 teaspoon salt

14 cup water





INTERVIEW



INTERVIEW

31






75008 Paris

Teacutel 331 53 43 60 00

Fax 331 53 43 61 61







INTERVIEW

31






75008 Paris

Teacutel 331 53 43 60 00

Fax 331 53 43 61 61





Jambon Beurre

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Transcript of Jambon Beurre