The delights of a festive table
Savour precious moments as at festive table: in the joy of gathering with your nearest and dearest around exceptional pieces. Accept a cheeky yet poetical invitation, one that sweetly blends effortlessness and elegance.
A festive table aglow under a softly sparkling light...
...revealing the handcrafted brass, the brilliance of a generous tray, the beauty of the patiently hammered tableware, the fineness of the place cards and the delicateness of the small bowls. A colorful table laden with fine materials that will add warmth to any room: bronze-hued linen, the rich reflections of terracotta, the softness of hand-blown glass.
A table, brilliant and spicy, soft and velvety
Parsnip velouté with turmeric and cumin
500 grams of parsnips
800 grams of milk
500 grams of water
150 grams of crème fraîche
1 tablespoon of turmeric
A sprinkling of cumin seeds
Peel and roughly chop the parsnips. In a saucepan, bring the milk and the water to the boil. Add the chopped parsnip and cook until soft and very tender. If the liquid reduces too much, add a little water. Add the remaining liquid and the parsnip to the blender, followed by the crème fraîche, turmeric and olive oil, season with salt and pepper, and blend until smooth. Top with a drizzle of olive oil, a pinch of turmeric and a sprinkling of cumin seeds. Serve this creamy soup with warm naan!
3 egg whites
200 grams of caster suger + 1 tablespoon
200 grams of icing sugar
6 passion fruits
20 centilitres of coconut cream
A few crushed pistachios
2 tablespoons of honey
Beat the egg whites until stiff peaks form. While still whisking, gradually add the caster sugar. Continue whisking until the egg whites are white and glossy. Nest, gently fold in the sifted icing sugar using a spatula, always mixing in the same direction - from bottom to top - to prevent the egg whites from collapsing.
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