Food Styling and Photography in Paris

by Béa

_D0C9101_Blackberries

Hello everyone,

It is definitely this time of year when I am catching up to announce all of the upcoming workshops I’ve been working on for a while now.

This one, in particular, is quite special to my heart.

I mean, just say the letters P.A.R.I.S, and my eyes open wide and lit up with excitement.

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paris

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A few scenes of Paris through my lens

This coming April, I am planning to run two workshops in Paris with my friend Sandra Mahut, a fabulous food stylist who has worked as a professional food stylist in France for over 10 years (working for some of the best cookbook publishing houses in Paris with the best food photographers in the capital–and she now works as a photographer herself!)

Together, we want to introduce you to the world and life of a food stylist in France.

We will jointly teach sessions about food styling and photography with numerous hands-on exercices. You will have so many props to use! Really exciting! We will also take you to a real marché aux puces (flea market) to look for unique props; we will go to a typical Parisian marché, and then also enjoy some time near famous Amélie Poulain Canal St Martin for an outdoors shoot.

The format of both workshops follows the same schedule, but one will be taught in English while the other will be taught in French.

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Sandra Mahut on location

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Sandra Mahut’s Studio in Paris

Here are the details:

A 3-day workshop in the studio of a food stylist in Paris, France.

April 21st, 22nd, and 23d 2014

Between food styling sessions in a stylist’s studio located near the 20th arrondissement (métro Porte des Lilas), we will take you to a flea market looking for unique props; we will take you to a typical Parisian market to buy fresh produce; and we will take you to enjoy a special lunch in a lovely restaurant in Paris.

If you are looking for an authentic Parisian experience with a great way to improve your food styling and photography skills, this one is for you!

The workshop includes:

–Three days of instruction with myself and professional food stylist Sandra Mahut
-Visit of a flea market
-Visit of a food market
–3 lunches, including one (or two) at typical Parisian restaurants
–Transportation between studio to our local visits

Space is limited to 8 students. You should own a SLR camera and know the basics about how to use it.

Cost: $1,400
This workshop will be taught in English. Itinerary is subject to change due to outside factors.

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To register for this workshop, click on this link. For logistics reasons, this is a non-refundable workshop, so make sure you can attend.

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Tip: Hotel Mamashelter is located nearby rue de Bagnolet and is a great place to stay for 3 days. See for more information here.

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UPDATE FEB 3, 2014: DUE TO HIGHER INTEREST, WE SWITCHED THE INSTRUCTION TO ENGLISH FOR THIS WORKSHOP, APRIL 24, 26. 2014. THE FORMAT OF THE WORKSHOP IS THE SAME AS WORKSHOP #1, APRIL 21-23, 2014, DESCRIBED ABOVE.

TO REGISTER, FOLLOW THE LINK HERE.

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Atelier de 3 jours dans le studio d’une styliste culinaire à Paris.

23, 24, et 25 avril 2014

Entre diverses sessions de stylisme et de photo culinaires dans un studio de styliste studié près du 20ème arrondissement de Paris (métro Porte des Lilas), nous vous emmènerons dans un marché aux puces parisien à la recherche d’accessoires uniques; nous visiterons un marché pour y acheter des produits frais; et puis nous irons déjeuner dans un joli restaurant typiquement parisien.

Si vous avez envie d’une expérience parisienne avec l’oppportunité d’améliorer vos connaissances de stylisme et de photo culinaires, cet atelier est fait pour vous !

Le prix comprend :

–Trois jours de cours avec moi-même et Sandra, styliste culinaire professionnelle basée à Paris
-Visite du marché aux puces
-Visite d’un marché parisien
–3 déjeuners, y compris un (ou deux) déjeuners dans des restaurants typiquement parisiens
–Transport entre le studio et nos petits visites locales

La place se limite à 8 personnes. Vous devez avoir un appareil photo reflex (numérique) et savoir vous en servir pour les bases.

Coût : $1400 (environ 1030 euros)
Ce atelier sera enseigné en français.
Il est possible que l’itinéraire change en fonction de facteurs extérieurs.

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Pour vous inscrire, cliquez sur ce lien. Pour des raisons d’organisation, cet atelier est non-remboursable, donc assurez-vous que vous pourrez y assister.

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Conseil: l’hotel Mamashelter est à proximité rue de Bagnolet et est idéal pour 3 jours. Suivez ce lien pour plus d’amples renseignements.

And to celebrate this very French moment, I thought I’d share this French dessert recipe I made recently with blackberries.

I made it a project when I suddenly had a craving for blackberries. Don’t ask why.

The outcome was really pleasing because I thought of creating this clafoutis-like recipe, truly an everyday food classic chez nous.

It’s one I would come back to when friends come over unexpected and I need dessert on the table pour le goûter or dinner.

Then, I just have to say the word clafoutis to make everyone at home happy for dessert .

Tout simplement bon !

So, shall we meet in Paris for more French treats?

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Clafoutis aux mûres et aux noisettes
Hazelnut and Blackberry Clafoutis Recipe

Serves 4

You need:

  • Butter, for the mold
  • 1/4 cup + 1 tablespoon blond cane sugar
  • 2 large eggs + 1 egg yolk
  • 2/3 cup whole milk
  • 1/2 cup unsweetened coconut milk (or crème fraiche)
  • 1/2 tablespoon pure vanilla extract
  • Pinch of sea salt
  • 3 tablespoons hazelnut meal
  • 1 tablespoon millet flour
  • 9 ounces blackberries
  • Confectioner’s sugar, to dust
  • Preheat the oven to 350 F and butter a 9-inch mold. Sprinkle with 1 tablespoon sugar and tap the excess out; set aside.
  • In a large bowl, beat the eggs, egg yolk with the sugar and a pinch of sea salt.
  • Stir in the milk and coconut milk.
  • Beat in the hazelnut meal and millet flour.
  • Pour the batter in the mold and add the blackberries.
  • Bake the clafoutis for 35 to 40 minutes, or until the top is set and light brown in color.
  • When ready to serve, dust with confectioner’s sugar and serve lukewarm.
Le coin français
Clafoutis aux mûres et aux noisettes

Pour 4 personnes

Ingrédients :

  • Beurre, pour le plat
  • 50 g + 1 càs de sucre de canne blond
  • 2 gros oeufs + 1 jaune d’oeuf
  • 150 ml de lait entier
  • 120 ml de lait de coco non sucré (ou de crème fraiche)
  • 1/2 càs d’extrait de vanille pur
  • Pincée de sel
  • 3 càs de poudre de noisettes
  • 1 càs de farine de millet
  • 250 g de mûres
  • Sucre glace, pour la finition
  • Préchauffez le four à 180 C et beurrez un plat allant au four de 23 cm. Saupoudrez-le de sucre, et enlevez l’excès; mettez de côté.
  • Dans une grande jatte, battez les oeufs et le jaune d’oeuf avec le sucre et une pincée de sel.
  • Versez le lait et le lait de coco et mélangez.
  • Incorporez la poudre de noisettes et la farine de millet et mélangez bien.
  • Versez cet appareil dans le moule puis disposez les mûres.
  • Cuisez le clafoutis pendant environ 35 à 40 minutes, ou jusqu’à ce que le dessus soit légèrement doré.
  • Servez tiède saupoudré de sucre glace.

88 comments

  1. Oh Bea, you are killing me with both this workshop and the Quebec one. I live in Ottawa, so Quebec would be rather close, but the dates don’t work for me. And then, I used to live in Paris, so this one really speaks to my heart…but I’ll be going to Europe in June…

  2. Oh je ne savais pas que tu connaissais Sandra Mahut ! Une de ses assistantes est venue m’aider sur un shoot, ici à Montréal ! Aaaah Paris, tu me fais rêver… ça commence à faire un bout que je n’y suis pas retournée ! Bon futur workshop à vous deux !

  5. This clafloutis variation sounds delicious. What is the amount for the blackberries?

  6. Giulia, I wished you could come too. Would love to meet one day!

    Christelle, le monde est petit, pas vrai? Il faut que tu viennes 😉

    Mardi, maybe another time then.

    Map, I omitted it. Corrected now. Thanks for noticing!

  7. mince c’est pile pdt l’anniversaire de mon compagnon… je ne peux m’absenter à ce moment là. Quel dommage

  8. Paris + food + photography!!! I think I may end up damaging my keyboard from the drool!! Bea, your workshops look amazing and are the what dreams are made of!!

  9. J’aime beaucoup le travail de Sandra Mahut, elle est très douée, comme toi ! Ceux qui feront ce workshop ont beaucoup de chance 🙂 (merci pour la recette)

  10. Angela, ahaha, you are too funny! 😉 Yes, impossible to resist la tentation de P.A.R.I.S ! 😉

  12. I’m in! Sooo excited for another workshop with you. Can’t wait to meet Sandra, too. As they say, P.A.R.I.S is always a good idea 😉

  14. Oh, Be a! I would LOVE to do the Paris workshop. This came quite as a chock to me (in a good way though!). I’ve really been wanting to attend one of your workshops and this one would be just perfect as I’ve been wanting for so long to see Paris too… Just need to check schedule with myself, husband and work first. I cross my fingers that I can make it!

  17. I would love to be able to attend your workshop but the timing for this one is hard due to Easter. Are you planning anymore workshops in France this year? Merci!!

  18. Tracey, I am afraid not. No more workshops this year in France outside this one. Sorry you cannot make it. Another time then.

  19. Oh ! “Un coin français”! 😀
    Ça faisait longtemps qu’il avait disparu de ton blog ! Quelle merveilleuse idée,tout comme cet atelier à Paris – Bravo ! Et merci pour tes billets Béa,jadore ton travail !

  20. This would be a dream trip . . . Beautiful photo of the bowl of blackberries, a dark study, very nice.

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  22. Just wondering and hoping that you are going to be offering a workshop in June of July in France or the UK?? I would love to attend one!!
    Thanks Cecily

  23. This might be a duplicate comment? I was wondering if you are going to have any workshops in Paris or the UK in June or July this year? Thanks!! Cecily

  24. It sounds like it’s going to be a wonderful workshop! How many spaces do you still have available? Before signing up I would need to know if you have two openings. Thanks 🙂

  25. J’aime beaucoup Paris “through yours lens” et tout le travail que tu fait en general! Votre atelier à l’air génial et celles qui pourrant aller ont beaucoup de chance!!

  26. J’aime beaucoup Paris “through your lens”!
    L’atelier a l’air très bien et les filles qui poudrant aller ont beaucoup de chance! 🙂

  27. Too bad I can’t make it to the workshop, the date isn’t suitable for me… But thank you for the recipe, that shall sooth my bitterness :)! All the best in Paris!

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  29. greetings from England 🙂 at last!!! you are in location that is manageable for me and at a time that could work. do you have specific requirements to the attendees? level of photography? I m a beginner but j’adore your style and this might be a great opportunity for me to explore food photography further and get the tips from the best 🙂 x

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  32. Hello Bea ! Your photography is so beautiful !! What photo editing do you use and reccomend ! Thank you so much !

  36. Hi Bea,
    🙁 I cannot join you for this workshop but would it be possible to get a book signing in Paris? I bought your book in July 2012.
    thanks!

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  42. Je serai malheureusement en Chine à cette période car vous allez travailler à deux pas de chez moi et ces trois jours d’atelier sont vraiment tentants… J’en parle autour de moi, en tout cas. Bon séjour à Paris.

  44. Tes photos sont vraiment magnifiques. Votre atelier est super. Ton clafoutis à l’air d’un régal. Merci et bonne journée.

  46. Chère Béa, c’est incroyable je serais à Paris du 16 au 22 avril avec ma famille!! Ce sera la première fois pour mes filles et je dois rester avec elles, mais ça aurait été magnifique de te rencontrer, je te suis depuis si longtemps!! Aujourd’hui c’est l’anniversaire de mon petit gluten free blog (1 an) et j’ai préparé ta “Chocolate cake with pistachios, raspberries and vanilla-flavored mascarpone”, c’est délicieuse! Je te remercie beaucoup parce que avec tes merveilleuse recettes j’ai appris une nouvelle façon de cuisiner sans gluten!!

  47. Simo, Merci de ce gentil message. Cela me touche que ma cuisine soit entrée dans la tienne! Joyeux anniversaire à ton blog et très bon séjour à Paris. On se croisera peut-être 😉 ravie que tu aies aimé le dessert!

  48. Coucou
    C est genial ce que vous faites les filles, vous me faites rêvez avec vos ballades gourmandes, vos photos et ce super workshop culinaire, je suis ravie bea de cette découverte et admirative de ton univers punchy, vivant et coloré, remplit de choses très joyeuse, ça me parle! Cela fait un moment que je te suis sur Instagram, maintenant je suis sandra que je découvre aussi. Bravo!
    la cuisine comme moyen d’expression et de partage.
    Je vous souhaite une bonne continuation a sandra et toi, j espere pouvoir participer a un de vos workshop un jour
    Happyfood life
    La bisette
    Virginie (littlebouillon sur instagram)

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  53. I wasn’t attending but I am sure that it was a beautiful workshop. Really wished that I could be there.

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  57. We are waiting for another workshop with you! I hope you are not afraid to go back in Paris!<3

  61. Thank you so much for this wonderful site. I would love to attend this workshop. Are you holding it this year?

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  67. Dear sir,

    Hope my email finds you well,

    I would like to know if you are providing any food styling course or workshop.

    Awaiting for your feedback,

    Thank you and regards,
    Youhanna Zeidan

  68. Très belles photos ! et ça a l’air super cet atelier de cuisine !
    merci pour le partage !

  69. Thank you very much for your beautiful website. I didn’t attend your workshop but would love to attend the next one.

  70. Hi Bea,

    Just wondering if your conducting this market in mid 2017 at all?

    Looking forward to hearing from you.
    Britt

  77. God… I wish I could visit those places in your pics and tasted all the yummy Clafoutis aux mûres et aux noisettes. My life will be so awesome.

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  83. Amazing post, I really like this tyop of work.
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  85. This would be a dream trip . . . Beautiful photo of the bowl of blackberries, a dark study, very nice.