A French Perspective in New York...
Join me as I search New York for everything that reminds me of Paris but of course is still New York. Follow me as I figure out what it means to be Paris in New York.
Discover the creative genius of designers from three legendary French fashion houses as they talk about their work and process.
Interviewed by Pamela Golbin, Curator of Twentieth-century and Contemporary Fashion at the Musée de la Mode et du Textile in Paris. Golbin recently organized the exhibition Balenciaga Paris and authored the book of the same name, which she presented at FIAF earlier this year.
Friday, November 9 : Veronique Nichanian of HERMES 7pm
Véronique Nichanian joined French luxury brand Hermès as Artistic Director of men’s ready-to-wear in January 1988. Later that year, her first collection at Hermès earned her the City of Paris Grand Prix of Creative Art. Prior to Hermès, Véronique Nichanian worked with Italian couturier Cerruti for twelve years after graduating from the Ecole de la Chambre Syndicale de la Haute Couture in 1976, eventually becoming co-manager of the men’s collections. One of the few women to design collections for men, Nichanian enjoys the technical aspects of fashion and is passionate about details, exquisite materials, and colors—qualities that characterize the Hermès spirit.
Friday, November 30 : Bruno Frisoni of ROGER VIVIER
7pmBruno Frisoni became Creative Director of Roger Vivier in 2004, following in the footsteps of the legendary footwear designer whose Pilgrim shoe adorned with its iconic buckle graced the feet of Catherine Deneuve in Belle de jour. Born in France to Italian parents, Frisoni began his career working for designers such as Jean-Louis Scherrer, Lanvin, and Christian Lacroix, and later went on to work with Yves Saint Laurent. Frisoni launched his own shoe collection in 1999. At Roger Vivier, Frisoni has reinvigorated the brand by updating signature Vivier motifs—like the buckle and the Shock Heel—and incorporating them into his modern designs.
Friday, December 7: Olivier Theyskens of NINA RICCI 7pm
Olivier Theyskens was named Artistic Director for Nina Ricci in November 2006. The Belgian-born designer dropped out of La Cambre Art School in Brussels to launch his own label in 1997 at the age of 20. Moving in his collections from an uncompromising and radical design to a more romantic and moody spirit, Theyskens revealed a singularly personal and essential style. After presenting nine collections under his own name, he joined the legendary House of Rochas in 2002 as Artistic Director. In 2005, he was a star Honoree at Fashion Group International’s Night of Stars. In 2006, he was named Best International Designer by the Council of Fashion Designers of America.
Where: Florence Gould Hall; 55 East 59th Street (between Park & Madison Aves), NYC.
Admission: Single lecture: $25, $10 students w/ID. All three lectures: $69; $24 students.
Tickets: 212 307 4100 www.fiaf.org
This is the second post in a series of conversations with Chef Paul from the Miette Culinary Studio.(www.mietteculinarystudio.com). "Summer fruits" was posted on June, 15th.
Their season is from mid summer until the end of fall as they are sensitive to cold weather. Botanically eggplants are considered as a fruit because of the presence of seeds, but technically are categorized in the vegetable family. Eggplants was originated in India about 4000 years ago. They made their way from India to Europe through the Middle East via Arab traders, which accounts for so many eggplant preparations from India to Morocco.
What I like about eggplant is that it is very versatile; you can stuff eggplants, cube and stew eggplants, fry eggplants, and use in almost anything from appetizer to main course. Eggplant is also easy to handle when in presence of vegetarian people
Salting: Do only salt eggplant flesh when your eggplant is oversize and full of seeds to take the bitterness out. Today’s eggplants are almost seedless so no need to salt them before cooking.
2 eggplants (medium size, cut into small cubes
1 garlic clove crushed
1 tea spoon smoked paprika
1 tea spoon cumin powder
1 pinch of sugar
Lemon juice to taste
Salt and Pepper to taste
Olive oil for frying
In large frying pan, add olive oil, place over medium heat and fry the eggplants in batches for 3 – 4 minutes or until golden brown on both sides. Drain on paper towel and set aside in a bowl of food processor. Add garlic, cumin and sugar, smoked paprika. Pulse food processor till ground paste. Add lemon juice, salt, and pepper to taste.
Eggplant Arugula Salad
½ bulb garlic
2 bunches arugula
5 ounces Parmesan cheese
2 tablespoons olive oil
1/3 cup pine nuts
½ cup extra virgin olive oil
¼ cup balsamic vinegar
Fresh cracked black pepper
Preheat oven to 375 degree. Slice the eggplants in half lengthwise. Peel and finely dice the shallots. Peel and mince the garlic. Clean and dry the arugula. Shave the Parmesan into thin curls using a vegetable peeler.
Rub the eggplant with the 2 tablespoons olive oil. Place the eggplant halves face down in a baking pan and roast for approximately 45 minutes, until soft. Toast the pine nuts in the oven on a baking sheet until lightly brown. Allow the eggplant and pine nuts to cool.
To prepare the vinaigrette, blend the extra virgin olive oil and vinegar.
Scoop out the eggplant flesh and toss with the shallots and garlic. Mound on serving plates. Arrange the arugula and cheese. Drizzle with the vinaigrette and sprinkle with the toasted pine nuts and black pepper.