[One year ago…]


…just back from Paris where I had exams, I decided to start a foodblog. After 48h spent on both nordljus and the traveler’s lunchbox, I was ready (I’d really like to thank Keiko and Melissa for being such an inspiration).
I wasn’t very confident with blogs nor I was with photography, but I though ‘never mind, you love food, that should make it!’.One year later, I realize how many things I’ve learnt: from making wine to macaroner; from whipping up the best chocolate chip cookie ever to taking care of goats… It’s been a year full of experiences and I think I won’t be wrong by saying that lots of these experiences have been motivated by foodbeam.

Foodbeam’s been acting like someone who pushes you to make things. Everyday I would think of subjects on which I could write.
Before creating foodbeam, I would have never enjoyed visiting an ice-cream factory as much I did; because this year, I knew I’d be able to share my experience with you.
I do think sharing is the key-word of foodblogging.
So I’d like to thank all of you who stopped by to share their own experience, making my food life a little more interesting everyday. I’d also like to thank all the great foodbloggers who have been and remain a daily inspiration, turning life into something yummy and blog-y-licious.

Here are some of my favourite articles among the tons of well-written blogs:
Melissa’s sweet story. Jocelyn’s brilliant write-up on macarons. Nicky and Oliver’s pink pasta – creative, beautiful and tasty. Matt’s funny articles. All of Keiko‘s pictures – she’s so talented.

I’ve literally been overwhelmed by this food world and I’m not trying to escape yet. My love for food has been growing constantly from my childhood and even faster from last July.
I do love food in every single way. I love to shop for it, to prepare it, to grow/breed it…

To round up this 90th post, below is my top-ten:


Chocolate espresso cake with caffe-latte cream
August 12
This cake is one of the best chocolate-coffee cake I’ve ever had. As I admitted on the article, I’m not so much into coffee (drink), but I love it in sweets.
The cake itself is light. So the combo with the caffe-latte cream is a real winner: you end up with a fluffy as heaven cake.


Aubergine, yogurt and mint dip
October 15
I am fond of dips, salsas… And especially of a caviar d’aubergine my mother is used to make.
But this dip is quite special: creamy yet very fresh. I love the combinaison of aubergines and mint.
And the pinenuts really set the final touch, adding a nutty taste to make a perfectly balanced dip.


La pissaladiera
October 19
I was born in the Mediterranean and Mediterranean dishes hold a special place in my heart. I don’t know about you, but when eating un pan bagna, une salade niçoise or du poisson délicieux péché en Méditerranée, I can feel the sun in my mouth. That may sound a bit odd, but that’s the way it is.
This pissaladiera is a onion confit tart and is so full of sun.


Chocolate puff pastry
December 29
This is definitely one of my greatest discoveries of the year. Mostly because it was the first time I made puff pastry but also because of the chocolate-twist that really magnifies the feathery nature of puff-pastry.


Honey semifreddo
January 22
I love semifreddos because of their texture: between an ice-cream and a soufflé, in one word, dreamy!
This honey semifreddo is luscious and has a real melt-in-your-mouth consistency, which makes it the perfect treat to end a light summer lunch.


Macarons Plénitude
March 7
These are so special to me because this is the first recipe I made from one of my favourite cookbooks: PH10.
In this book, Pierre Hermé reveals the recipes for all his dazling creations.
The macaron plenitude is a caramel/chocolate macaron with a chocolate-caramel à la fleur de sel ganache. Really, what’s not to love?


Choux et éclairs à la vanille
March 28
In France, you find vanilla éclairs in every single bakery. They’re just part of French cuisine. When I was a child, I used to love them and I still do.
So making them at home is a good way to feed your cravings.
The choux pastry is from Pierre Hermé and the crème pâtissière is from Christophe Felder, a favourite pastry chef of mine.


Fanny and the Ice Cream Factory
April 7
Are you an ice-cream lover? Then you should read this post.
I’m lucky enough to be an engineering student and hence I can visit food factories.
This article sums up my visit of one of the leading ice-cream factories in France. Lots of behind-the-scene pictures!


Charlotte aux framboises et au fromage blanc
April 25
A charlotte is a pudding made of a savoiardi crust filled with a fruit mousse. It’s fresh and frutty: the ultimate spring treat.
Everyone loves it, from 1-year-old to grow-ups.
PS. The picture was voted ‘grand winner’ for May DMBLGIT.

And because i can’t resolve myself to choose only ten things, the last one:


Pistachio cake with orange blossom syrup
April 13
Using pistachios results in a highly fragrant and moist cake that will send you straight on the Moroccan coast. So delicious!