This workshop with Ophélie was a pilot event for us. It was intensive and focused on practice with outdoor light which was tricky at times. We had such beautiful weather that day so we can’t complain!! We talked photography, composition and camera settings. We styled and dined. We put our friends to work, let them style in their own way. Although the day went by far too quickly, I had a blast, and Ophélie enjoyed celebrating her big 30th at the end of the workshop!!!! These are just some photos of our packed but delightful day under the automnal sun or Indian summer as we call it here!
See Ophélie’s lovely recap here (in French).
Amélia & Paul – Nymphea’s Factory put together this beautiful video for us. Images speak for themselves!
Ophélie, Virginie (thanks for your help!!) and I spent a lot of time in the kitchen from an early hour that day to prepare most of the food (a few recipes are listed below).
After we dressed the table with the help of Amélia & Paul, who let their event-planning shine, we displayed all the yummy dips and ‘charcuterie’ for the ‘apéritif’ (thank you for your contribution Maïa, Deborah, Aloÿse and Axel), and of course, it could not begin without photos! Although the outdoor light was still harsh, Aloÿse and Maïa were very happy to be in front of the camera!
Lunch followed with more opportunities for photos with food and people: the salads in the Weck glass jars and the mouth watering cheese platter (thanks to Emilie and Virginie). We also talked a lot and laughed…
Tea was served and our attendees looked for the best light and backyard corner to style the beautiful and delicious cakes made by Linda (@hinalys on Instagram): her famous matcha zebra brioche and a black forrest style layer cake. I am glad to see the results of their creativity! We celebrated Ophelie’s big 30th and whilst writing this post I have realised that I did not take any photos of that moment (only an IG story)!! Luckily our friends did: check Amelia’s post on her blog (in French).
We lingered until dusk enjoying the sweetness of that summer afternoon and concluded the day with Tiphaine modelling for Sylvie’s beautiful jewellery (ring and pendant), Doamabijoux.
It was hard to see everyone leaving but we still have those beautiful images and video to remember that day…
Thyme & pink peppercorns savoury shortbreads by Vanouss (in French)
100g parmesan cheese
2 pinches of salt
3 to 4 tsp. of pink peppercorns
3 to 4 tsp. of dried thyme
In a mixing bowl mix the parmesan cheese, butter and flour until you get a compact dough. Add the yolk and mix again until combined but not for too long to avoid over beating the yolk. Finally add the thyme and pink peppercorns.
Shape the dough into a ball with your hands and split into smaller balls. Roll them into tubes of 2 cm diameter. Place in the fridge for 1 hour (or in the freezer if you don’t want to use everything at once).
Cut into 1 cm-thick slices and lay on a baking tray. Bake for 12-15min until golden at 180°C /350°F (fan forced).
Tomato & zucchini tart (by me)
250g whole meal flour
100g olive oil
50g lukewarm water
1/2 tsp. dried chili flakes
3 Tbsp home made Greek smoky eggplant (aubergine) dip (see recipe link above)
4-5 olive shaped tomatoes
1-2 medium size zucchinis
salt & pepper
Pastry: Mix all ingredients together until combined. The dough should be soft. Keep in the fridge for an hour. Blind bake the pastry for approx. 15-20min at 180°C/350°F.
Filling: spread a thin layer of eggplant dip to cover the pastry base. Slice tomatoes and zucchinis rather thinly (try to use vegetables of the same caliber). Place each slice on the dip and alternate between tomatoes and zucchinis. Start from the outside of the tart to finish in the centre.
Sprinkle some olive oil, origan, salt and pepper.
Bake for approx. 30 to 40 min (fan bake).
Salade d’entre quatre saisons by Amelia (in French) – Nymphea’s Factory
Spiced chickpeas and fresh vegetable salad by Ottolenghi Jerusalem and prepared by Ophélie.
Lemon and honey roasted chicken by Ophélie (recipe to be released soon on her blog).
In the glass jars we had placed a couple of friands for our friends to take home.
Plum friands by me based on Mimi’s recipe here.
Olive oil & lemon friands by me based Elle à Table’s recipe (in French)
Note for this last recipe I used light brown sugar instead of normal sugar, I reduced the flour to 200g and added 50g of almond meal and did not use candied lemon but roasted sliced almonds that I sprinkled on top before baking.
And of course, this would not have been possible without our most gracious sponsors. From venue to beautiful flowers, hand sewn napkins to glassware for the table and to take home, delicious cake to stylish decoration, our sponsors were amazing! Thank you so much!
@hinalys – cakes
Tiphaine Pigeat – napkins & weaving
Mcm emballages – glassware Weck
Vila Cyrus – flowers
Nymphea’s factory – decoration and video
Sylvie (Doamabijoux) & Sébastien – outdoor space & jewellery