reading and thinking about food

Month: April 2012

7 Surprising Uses for Olive Oil [Know Your Food]

7 Surprising Uses for Olive Oil [Know Your Food]

Olive oil. Pressed cold from green olives, is one of the healthiest and flavoured oils there are. You used it in salad dressings, for frying and baking low cholesterol sweets. But did you know it can be used as a green cleaner in your house or that it can replace at […]

3 Amazing Vegan Recipes You can Make in 30 Min or Less

3 Amazing Vegan Recipes You can Make in 30 Min or Less

Vegan recipes have always fascinated me. We, carnivores, tend to think vegetarians and vegans are missing out on some of the most delicious food on Earth. But what if it’s the other way around? Check out these amazing recipes and tell me if you’re not […]

Emilie Griottes: The Ultimate Eye (and Tummy) Candy

Emilie Griottes: The Ultimate Eye (and Tummy) Candy

“She wrote back!” I almost shouted to my fellow foodie Anna this morning over coffee. You see, a few weeks ago I had discovered the brilliant and talented Emilie Griottes, her Pantone tarts, her sugar snowed meringues and flavoured butters.

Emilie Griottes is a 26 year old Art Director and Foodie living in Paris. Her food styling skills and taste for irresistible eye candy are amazing.

I haven’t seen something this inspiring for some time now, so you can imagine my excitement this morning when Emilie emailed me with the answers to the few (shy) questions I’ve asked her.

Here is the mini-interview :

This Foodie: Who is Emilie Griottes and what does she do? 🙂

Emilie Griottes: “I am a French girl based in paris. I am artistic director, I’ve studied graphic design and I am passionate about cooking and photography!”

Your blog is delicious. You’re painting and illustrating with food. How did it all start?

“As I was doing graphic design, I always liked the relationship cooking and design. A combination of my passion and my profession! So I try to find colors and materials in each dish to make a living picture!”

We first taste a dish with the eye. Then come […] the flavors 

How important is it for you for the food you make and photograph to be tasty?

“We first taste a dish with the eye. Then comes the taste in the mouth, the flavors .. I like the idea that it is disappointed by either one or the other. It must be beautiful to look AND good; its very important! If you are disappointed, the experience will not be as intense!”

Where do you get your ideas from?

“The ideas come from everywhere! A color in the street, a moment in the subway, mouthfeel for a dish. Everything is important! Every little detail of your daily life must be observed. I attach great importance to observation. And sometimes when I sleep I dream of ideas! It’s great! Unless I forget my dreams … ;)”

Every little detail of your daily life must be observed

Apart from Fricote, I saw you started a column in Holly Becker’s Decor8, where else can we find your work?

“I work more for French or American magazines and sites! I would soon be in several places and blogs, but it’s still top secret … ;)”

What cool things are you working on/planning at the moment?

“A little weekend in Stockholm is planned for late April, it’s my leitmotiv ! Otherwise I am preparing a buffet for a birthday, and especially I work for my little Etsy shop! It’s lots of work, I will sell small items for the office! I hope you’ll like it!”

If I like it? The world can’t have enough of Emilie Griottes nowadays so This Foodie is looking forward to seeing more and more of her work.