The 3rd issue of the Yummy, a magazine about Junk Food, is out now

Last night i was invited to a lovely diner deliciously cooked by Jean Francois Piège.
It took place somewhere in Paris, they call it the PopUp Bar. Big up to Chichi and La Clique team, the place is brilliant.
I had no idea what we were supposed to celbrate, the start of Paris fashion week ? André’s return from NYC ? nop! We were all there to enjoy nice food in a friendly atmosphere. In fact, all this was
made possiblel thanx to Vitaminwater people.
Yes! i am one of those addicted to Vitaminwater, and it was about time to welcome it in Paris.

with pleasure

he was there!

sparkling please

Cheers Sarah! Vitaminwater essential + vodka + mint = yummy

Rainbow Bar du PopUp Bar



Yazbukey mouse

Le Piège! monsieur A chocolate cake, banana, citron vert oh boy!

classic shot, Ezra Zahm & Olivier Petronio

in my fridge!

Men at work, Jean François Piège & André

One of my favourite orientales patisserie, “VERT BLANC ROUGE”
(this is how i called it when i was a kid)
introduced to me by my Tunisian step father Rinat.
100% made of almond and sugar!

Aunt Hodgkins’ White Chocolate Cherry Pecan Cheesecake (not as shown here)

Ingredients:

1 cup pecan halves, toasted, divided
1 1/2 cups graham cracker crumbs
1/4 cup sugar
1/4 cup (1/2 stick) butter, melted
3 pkg. (8 oz. each) cream Cheese, softened
1 can (14 oz.) sweetened condensed milk
1 pkg. (6 oz.) Baker’s White Chocolate, melted
2 tsp. vanilla, divided
4 eggs
1 can (21 oz.) cherry pie filling
1 cup thawed Cool Whip whipped topping

Directions:

1. Preheat oven to 300°F.

2. Reserve 16 of the pecan halves for garnish. Finely chop remaining pecans; mix with graham crumbs, sugar and butter. Press firmly onto bottom of pan.

3. Beat cream cheese in large bowl with electric mixer on medium speed until creamy.

4. Gradually add sweetened condensed milk, beating until well blended. Add chocolate and 1 tsp. of the vanilla; mix well.

5. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Pour over crust.

6. Bake 1 hour or until center is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight.

7. When ready to serve, mix pie filling and remaining 1 tsp. vanilla; spoon over cheesecake. Top with whipped topping and reserved pecans.

The best Australian ice cream.
Dj Mehdi’s favourite, he loves nuts!