Oct 7, 2019
Me by Bastien Labelle
Gaillac, France
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Me by Bastien Labelle
Gaillac, France
The art of bread making, still to be mastered - starting with a simple French everyday loaf, just salt, levure (yeast), organic flour ble 65, and water.
Photographs by Bastien Labelle
Dinner for 3 at home, our headquarters for the fall in Toulouse. On the menu was artichoke potage, cap ferrret oysters, oeufs mayonnaise with herbs and pomegranate on a bed of mizuna, and pasta with a bechamel of cepes and sanglier (wild hog) dry cured ham. Local flowers on the table, of course.
Photographs by Bastien Labelle
Me by Bastien Labelle after just getting off a 7 hour train from Paris to Toulouse this afternoon.
Mondays are reserved for surf videos, Cap-Ferret oysters from the local farmer’s market, and ‘Vesanie’, an organic and biodynamic Gamay wine produced by Baptiste Nayrand, a friend of Bastien Labelle, who photographed this moment.
Me by Bastien Labelle
Toulouse, France
Behind the scenes of making our tartare d’entrecote for our Saturday brunch, hosted and photographed by Bastien Labelle.
Kara packaging and weighing dried mushrooms for our online site.