A l'intention d'un public que l'on a le plus souvent insuffisamment informé, ou, le plus souvent encore, mal informé, les auteurs ont rédigé, sous une forme simple et condensée, un solide manuel d'initiation à la connaissance des Celtes. …
Œuvres des premiers agriculteurs et éleveurs de l'ouest de la France, dolmens et menhirs de cette région figurent parmi les tout premiers monuments d'Europe, bâtis entre le Ve et le IVe millénaire avant J.-C. …
Cette nouvelle édition du dictionnaire s'adresse à tous ceux, notamment les étudiants et les lycéens de la section ES, qui souhaitent aborder la sociologie.
Les grands concepts (multiculturalisme, démocratie, exclusion sociale, femmes, médias…)
Michel Roux Jr explores the life and influence of his great culinary hero, Georges Auguste Escoffier - the man who turned eating into dining. The first great restaurant chef, Escoffier established restaurants in grand hotels all over the world and in these centres of luxury and decadence the world's most glamorous figures of the day would mix - actresses and princes, duchesses and opera singers. Catering to this international jet set, Escoffier produced fabulous dishes that combined luxury and theatricality, elevating restaurant food to an art form. Escoffier was born the humble son of a Provencal blacksmith, but at 13 began working in a restaurant kitchen. In the 19th century they were infernal, coal-fired, unventilated places and chefs had a shorter life expectancy than even coal miners. As Escoffier worked his way up the career ladder, he dedicated himself to improving the lot of his staff - from banning alcohol and swearing in his kitchens to buying smart clothes for young chefs who couldn't afford them.
Michel Roux will take the audience on a journey back to his own beginnings and explore the art, science and eternal attraction of the perfect sweet delicacy. Part history, part gastronomy but completely seductive, this film will be a documentary exploration of a love affair with pastry and patisserie. From childhood favourites to incredible gravity defying greats like wedding croquembouche, and reconstructed historic pieces-montées, strange ancient recipes and incredible modern creations, Michel will bear witness to the creation of sweet perfection.
After a pair of long-players credited as "Louisiana's LeRoux", the sextet shortened their handle to simply Le Roux for their next outing, Up (1980) . The nine-song effort has a definite AOR feel, due at least in part to the influence of top-shelf West Coast studio musician and producer Jai Winding. His voluminous credits include work with Molly Hatchet and Warren Zevon, among countless others. Immediately out of the gate, Le Roux wails on the Jeff Pollard (guitars/vocals) penned blazer "Let Me Be Your Fantasy." Pollard nails the high-energy vocal and the performance features a blistering toe-to-toe face-off between him and fellow stringman Tony Haselden (guitar/vocals), who follows with the commanding "Get It Right the First Time."
LeRoux takes its name from the Cajun French term for the thick and hearty gravy base that's used to make gumbo, a vitamin-laden soup that's actually of Bantu origin. It's an appropriate moniker for this six-man aggregation of writers and musicians who call Baton Rouge, Louisiana their home.The band's music, transferred to vinyl with the release of their debut LP on Capitol, Louisiana's LeRoux (April 1978) is chock full of thick and hearty instrumental textures that pull from blues, R&B, funk, jazz, rock, and Cajun roots. Their sound is laced with multi-layered four- and five-part harmonies served up in a wide range of imaginatively arranged songs, and seasoned with years of collective experience on the road and in the studio.
Michel delves into the sweet world of high fashion, discovering how patissiers are positioning themselves as luxury brands, food fashion houses. He visits Herme's kitchens as well as Philippe Conticini with his 'Pastry Shop of Dreams', where he discovers the precision, personality and brilliance that go into their gourmet triumphs.