Learning Embroidery at Maison Lesage

The Embroidery Sample and Beads to Use

This week, my classmates and I were able to visit Paris’ oldest embroidery studio, Maison Lesage. I always assumed that embroidery meant just sewing thread or yarn on material, but I learned it encompasses much more. You can add beads, sequins, pearls… basically any material to cloth and it would be considered embroidery. Founded in 1858, Maison Lesage works with major designers and fashion houses–Dior, Louis Vuitton, Yves Saint Laurent, Jean Paul Gaultier, etc.– to create masterpieces for their haute couture and ready-to-wear lines.

Louis Vuitton’s Minaudières Trésor Brodé (2010 collection) were embroidered by Maison Lesage. For quality control, they only allowed three master stitchers to embroider all the bags.

We were able to tour the fabulous studio and caught a few glimpses of sketches from next week’s Paris Fashion week (hence no pictures were allowed inside). At the Maison Lesage, fashion designers approach the studio with a certain theme and the team brainstorms and creates small samples. They store ALL of their samples, which date back to the 1850s and include over 60,000 pieces!

Framed Sample in the Maison Lesage

Van Cleef & Arpels: They’re Not Objects; They’re Emotional Pieces

Before I left Shanghai, I was able to visit Van Cleef & Arpels’ newest exhibit, Timeless Beauty, at the Museum of Contemporary Art. It was a breathtaking two-story exhibit with over 370 pieces, including jewelry, watches, accessories and archived drawings, from 1906 to 2010. I really enjoyed the short videos, highlighting the history of Van Cleef & Arpels at the Place Vendôme and the handwork behind these magnificent pieces. All together, I think there were seven videos and an hour of footage. If you’re headed to Paris in the near future, you’re in luck! The exhibit will be at the Musée des Arts Décoratifs from September 20, 2012 to February 10, 2013. You’ll have to see it in person because my digital camera does not do these pieces justice!

The exhibit was meant to look like vines and plants.

I was in love with the enamel and diamond watches.

Chrysanthemum Ruby Pin

Original designs for VC&A pieces

Thought this was so cool! The original invoice for a snuff bottle.

I wish my camera could have captured how green this set was (it looks more blue in this photo).

One of the best displays that I’ve seen. They really highlighted the works and gave you a 360 degree view.

Princess Grace Kelly’s Collection

Yes, that is a 3D holograph of Catherine Deneuve explaining the collection.

One of my favorite necklaces

I covet a Van Cleef & Arpels watch.

View of the display on the 2nd story.

8 1/2 Otto e Mezzo Bombana Comes to Shanghai

Warm scallops with fresh vegetables, olives and sweet pepper mayonnaise

8 1/2 Otto e Mezzo Bombana opened in Shanghai in February 2012 and it is one of the hottest restaurants in town. I had to call three times before I could make a reservation and I finally succeeded when I made reservations over a week in advance. Originally hailing from Hong Kong, 8 1/2 Otto e Mezzo Bombana is the only Italian restaurant outside of Italy that has Three Michelin Stars. Although Michelin has yet to produce a guide for Shanghai, I eagerly anticipate the day when the Shanghai location receives the same accolade.

Goose Liver Duet

Burrata Cheese Ravioli

Tagliolini Alle “Vongole”

Bellini and Fresh, Warm Bread

Strawberry Rice Bavarois

Chocolate Sherry Dessert

End of Meal Dessert Bites

Yumberry/Yang Mei Picking in Ningbo

Fresh yumberries in China

I went yumberry picking for the first time this weekend. I’m sure you’re wondering what a yumberry is because it sounds like a fruit straight from Alice’s Wonderland. I actually had to look it up because I only knew the Chinese name, 杨梅 (yang mei). Yumberry is also known as the Chinese bayberry, waxberry or Chinese strawberry tree. It’s a super interesting fruit because it’s native to the Zhejiang province in China and is only in season for two weeks out of the entire year!

Yumberry trees in Ningbo

This past weekend, some family friends took me and my brother to Ningbo to go straight to the source and pick the freshest yumberries possible. Ningbo is about a 3-hour drive away from Shanghai.  A major thanks goes out to our friends who drove us so far to share a piece of Chinese culture with us. This truly was a unique experience and I felt really lucky to not only be in China to eat yumberries, but also to actually pick them in the wild!

Up close and personal

It’s hard to describe what a yumberry tastes like. The outside of the fruit is completely bumpy, but it has the consistency of a seedless strawberry. Inside is a pit that looks exactly like a cherry pit. In terms of its sweet and tart taste, I think the closest comparison would be pomegranate seeds.  The juice definitely stains like a pomegranate and you do not want to get it on your clothes.

A local man picks from his perch.

I learned that it takes 10 years before the trees bear fruit and you want to pick the berries early in the morning before the sun comes out. Apparently, once the sun hits the fruit, they turn red. You actually want to pick the darker, blacker yumberries, which are much sweeter. For some reason, yumberries have a natural pesticide so bugs don’t eat them AND yumberries also cure stomach ailments. My family friends from Shanghai told me that when they were younger, their parents would limit how much fruit they could eat. They were allowed to eat as many yumberries as they wanted though because it was good for their digestion.

For every fruit picked, four or five fall down.

Our bounty is plentiful only because we had professionals with us.

These were being sold for the cheapest price because they were red and not as sweet.

Heading back to the harvesters’ house

All the yumberries were collected and sold in baskets. The lady explained to me that she covers the baskets with leaves to prevent the fruit from drying out.

Shanghai’s Cuivre: “Copper” Never Tasted So Good

Lobster Risotto

The restaurant industry in Shanghai is absolutely insane because the turnover is so high. While it’s sad to see some of my favorites go, it is exciting hearing the buzz about new places like Cuivre on 1502 Huai Hai Zhong Lu (淮海中路1502号). The restaurant has only been open for about a year, but they just won Best Restaurant of the Year and Best Newcomer according to popular Shanghai magazine, City Weekend. Cuivre, which means “copper” in French, serves Southern French cuisine courtesy of Michael Wendling who used to be the executive chef at Allure at Le Royal Meridien in Shanghai.

I Love the Light Fixtures

I went to Cuivre twice (once with my friend and once with my mother) and I loved being able to practice French with the owner and staff. The menu is small (but on iPads), but I was told they generally change one to two dishes every three weeks or so.  When you go, you must order the terrine de foie gras, which is served with cherries and cute little toast pieces. The foie gras was incredibly smooth and rich (perfect with a glass of red wine). I also tried the white asparagus, which is grilled, and served with hollandaise sauce, a poached egg, ham and a little bit of cheese. The asparagus was tender and I liked how it was paired with the saltier meat.

Terrine de Foie Gras with Cherries

White Asparagus

Le Cochon Noir (Pork Chop)

Bavette with Frites (Flank Steak with Fries)

Cuivre iPad Menu (Bonus Points for WARM Bread)

Exploring China’s Zhu Jia Jiao

This weekend, I went to Zhu Jia Jiao (朱家角), a small city located in the Qing Pu district of Shanghai. Zhu Jia Jiao is west of Shanghai’s city center and it takes about an hour to drive there. It is most famous for being a water town that has been preserved for the past 1,700 years. Besides the old Chinese architecture, I was really fascinated by all the different types of food stands. I wanted to avoid food poisoning at all costs (a lot of the food is just sitting out in the open), so I didn’t try most of it. But, I did get to try a couple of really delicious things and take some interesting pictures of 零食 (snacks).

Zhu Jia Jiao is well-known for its zhong (lotus wrapped rice on the far right) and its pork products (left).

These Chinese buns were filled with red bean paste. The top is crispy from semi-burnt sugar (think creme brûlée). I actually tried one of them and they were delicious (minus the red bean; I hate red bean).

She takes thinly sliced radish, dunks it in batter and deep-fries it.

Scrumptious cracker-like bread that has green onions and sesame seeds mixed in. They’re nice and crispy and still warm when I ate one.

Chinese calligraphy lays out to dry.

The only Western restaurant I saw in Zhu Jia Jiao was selling French crepes. I thought their advertising sign outside was pretty clever. You don’t have to travel as far to Paris in order to eat a crepe!

This man made beautiful lollipops out of semi-burnt sugar. He was so fast at making them!

The dragon was my favorite.

Only in China can you find preserved vegetables being sold in Sprite bottles.

Don’t worry! The sun did come out later at Zhu Jia Jiao!

Boat crossing