violette

Aujourd'hui dans l'actu des Pitchouns, Ambre nous emmène au Japon. Polycirrus onibi, Polycirrus aoandon et Polycirrus ikeguchii. Ces noms barbares sont ceux de trois nouvelles espèces de vers récemment découvertes au Japon. Ces animaux, qui vivent dans les eaux profondes des ruisseaux et des rivières, émettent des lueurs bleues et violettes. Cette particularité donne lieu à une comparaison avec des démons du folklore japonais. Les chercheurs comparent les nouveaux vers à des "onibi", sortes d’esprits démoniaques prenant l’apparence de boules de lumière flottantes, qui apparaissent dans les forêts ou les montagnes pour effrayer les voyageurs égarés. Dans la mythologie japonaise, les "yokai" sont des esprits espiègles ou malveillants, pouvant porter tantôt chance, ou tantôt malchance.

Qui a dit que les enfants ne pouvaient pas avoir accès aux actualités ? Ambre et Tristan vous informent dans le journal des Pitchouns, le rendez-vous info des enfants ! 

Partez sur les traces de petits mammifères mystérieux ! Ce vendredi 07 juillet à Schirmeck, on vous propose d’en savoir plus sur les chauves-souris par le biais d’une présentation, suivie d’une balade à l’écoute de leurs cris. Violette, animatrice Natura 2000 pour la Communauté de communes de la Vallée de la Bruche, nous en dit plus sur cet événement mais également sur cette espèce. 

Le lien vers notre article complet : https://www.azur-fm.com/news/schirmeck-a-la-decouverte-des-mysterieuses-chauves-souris-ce-vendredi-07-juillet-1514 

The ultimate curator of the “French Girl” aesthetic, makeup artist Violette Serrat is back on the pod! We met up with Guerlain’s Director of Makeup for the launch of the heritage brand’s new foundation, Terracotta Le Teint, in New York. In this week’s chat, we share all of Violette’s tips on how to wear foundation the French way, the feminine makeup look she’s feeling for Spring along with fascinating details on her creative process.

Tune in to hear about: 

• How-to find your your best foundation shade 

• Violette’s signature “Zone & Tap” technique for applying foundation the French, “au naturale” way 

• The reason you’re going to want to try lip balm on your cheeks this summer

• Why purple is Violette’s colour mood of the season (and why you’ll love it, too!)

• What she really thinks about makeup “dupes”

• Plus, personal details like Violette’s nickname, the one time she saw a ghost and the last time she cried

Pssst! Tune into our Tiktok to find out what was in Violette’s makeup bag during our interview!!

Get social with us and let us know what you think of the episode! Find us on Instagram, Tiktok, Twitter. Join our private Facebook group, or give us a call and leave us a voicemail at 1-844-227-0302. 

For any products or links mentioned in this episode, check out our website: https://breakingbeautypodcast.com/episode-recaps/

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You can grow thicker, healthier hair and support our show by going to Nutrafol.com and entering the promo code BREAKING to save $10 off your first month’s subscription. Plus FREE shipping on every order. This offer is only available in the US for a limited time. 

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*Disclaimer: Unless otherwise stated, all products reviewed are gratis media samples submitted for editorial consideration.*

Hosts: Carlene Higgins and Jill Dunn

Theme song, used with permission: Cherry Bomb by Saya


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After weeks of swatching, slathering and sniffing, today’s episode is all about the top performers in fall skincare, makeup, fragrance and haircare – no messing around! 

We review the buzziest in newsmaking launches, from the highly-anticipated skincare range from Dr. Shereene Idriss aka Pillowtalk Derm, to the “clean conscience” complexion line from vegan fashion crusader Stella McCartney. 

Plus, meet the designer, alcohol-free fragrance sending the Insta-verse into the milky way. And stay tuned as we reveal the next big thing in hair care, why Guerlain makeup should not be slept on right now and finally, a long-lasting matte lipstick that’s *actually* comfy on lips.

**Special Announcement: We are revealing even more of our #DamnGood Fall 2022 fave products LIVE on PinTV tomorrow!! From Chanel’s new “limousine of mascaras” to the new-and-improved Dyson airwrap, tune into Pinterest.com/TV, Thurs. Sept. 22nd at 6pm ET/3pm PST to listen, watch & shop in real time.

Get social with us and let us know what you think of the episode! Find us on Instagram, Tiktok, Twitter. Join our private Facebook group, or give us a call and leave us a voicemail at 1-844-227-0302. 

For any products or links mentioned in this episode, check out our website: https://breakingbeautypodcast.com/episode-recaps/

PROMO CODES: When you support our sponsors, you support the creation of Breaking Beauty Podcast! 

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*Disclaimer: Unless otherwise stated, all products reviewed are gratis media samples submitted for editorial consideration.*

Hosts: Carlene Higgins and Jill Dunn

Theme song, used with permission: Cherry Bomb by Saya


Produced by Dear Media Studio

See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Dans son livre intitulé « Connexion », Kae Tempest fait l’éloge de l’importance de vivre l’instant présent et pour elle, les artistes, via leur création parviennent par essence plus facilement à atteindre cette connexion méditative quasi spirituelle. Ce n’est donc pas anodin que l’art a une place importante dans le milieu de la beauté et du bien-être. Des inspirations aux collaborations avec des marques… Les possibles sont larges. Et je me suis demandais comme ça se passait. Helena Soubeyrand, est actrice et dessinatrice. Son trait de crayon en continu appel clairement à la pause et elle explore ce champs holistique depuis peu, pour se réinventer dit-elle en plus de travailler avec des maisons prestigieuses. Ensemble nous avons parlé art, souffle, méditation et bien d’autres choses. Bonne écoute !

Sous les allures paisibles du canal du Midi chemine une longue histoire, celle d'une voie d'eau réalisée il y a plus de deux cents ans et aujourd'hui inscrite au patrimoine mondial. Marine rencontre à Toulouse trois personnes passionnément ancrées à ses berges.

- Hélène Vié de la "Maison de la Violette" : https://www.lamaisondelaviolette.com/fr/

- Kamel Jelti, le directeur de la "Maison du Vélo" : https://www.maisonduvelotoulouse.com/

- Carl Béziat des Voies Navigables de France : https://www.vnf.fr/vnf/regions/vnf-sud-ouest/

Merci à eux pour leurs témoignages.

Violette, c’est une make up artist, et surtout une femme, dans son temps. Directrice de la beauté pour l’une des plus grandes maisons de cosmétique au monde, Estée Lauder, la Parisienne est expatriée aux Etats-Unis depuis cinq ans. C’est dans son cocon de Brooklyn, où elle habite avec son compagnon et leur petite fille, qu’elle m’a fait l’amitié de me recevoir pour un moment d’intimité autour de son alimentation. Elle a maquillé les plus plus belles femmes du monde - regardez d’ailleurs l’une de ses dernières vidéos dans laquelle elle a collaboré avec Rosie Huntington-Whiteley, vous serez soufflés par tant de grâce -, et pourtant Violette est d’une grande simplicité. Surtout quand elle parle de son rapport si instinctif, si direct, à la nourriture et de la sincère admiration qu’elle ressent envers les chefs. 

Vous connaissez tous ces personnes dont la seule présence vous fait du bien, qui savent créer une sorte de bulle autour d’elles et qui vous y embarquent. Violette en est l’incarnation, cette femme est d’une beauté qui vous va droit au coeur et porte une vision d’une féminité forte qui résonne beaucoup pour moi. Je suis sortie gonflée à bloc de ce moment d’échange. Pourtant, en invitant Violette sur Patate, je ne m’attendais pas à découvrir combien la gastronomie était l’un des piliers de sa vie. Elle nous révèle au cours de l’entretien que l’alimentation est ce qui lui manque le plus de la France. Elle s’est également confiée avec beaucoup de transparence sur sa prise de poids en arrivant aux Etats-Unis, sa relation à ses assiettes pendant et après sa grossesse, sur le rapport au corps quand on est constamment entouré de filiformes silhouettes de seize ans à peine. Vous en apprendrez enfin davantage sur la manière dont on peut booster son bien-être grâce à ce que nous mangeons.

Avant de vous laisser déguster cette interview, une petite demande, comme d’habitude. Si l’épisode vous plaît et que vous ne l’avez pas encore fait, je vous serais incroyablement reconnaissante de me laisser un avis 5 étoiles, voire même un petit commentaire, sur Apple Podcasts. Et sinon, parlez du podcast autour de vous, partagez-le, c’est la plus jolie des récompenses pour moi et le meilleur moyen de m’aider à développer l’émission. 

In a world of technological excess and social turmoil, one longs to return to the simple goodness of the earth and its bounty. Like a trip to the local farmer’s market, Jen Violette’s cornucopia of glass fruits and vegetables renews in the viewer a connection with the ground we walk upon and the faith that we remain part of a plan that makes life on earth sustainable.

A full-time glass and mixed media artist based in Wilmington, Vermont, Violette is known for her colorful, garden inspired glass sculptures that often incorporate metal and wood. Recreating plant structures with molten glass, the artist has mastered the use of glass powders to mimic the colors and textures found in nature. “Since the growing season is relatively short in Vermont, I enjoy gardening with molten glass to extend my growing season.”

A 27-year hot glass veteran, Violette received her BFA in Glass and Metal Sculpture from Alfred University School of Art & Design, Alfred, New York in 1994. She continued her glass art education through courses at The Studio of The Corning Museum of Glass (CMOG), Corning, New York; the Pilchuck Glass School, Stanwood, Washington; the Rhode Island School of Design, Providence, Rhode Island; the Haystack Mountain School of Crafts, Deer Isle, Maine; and Penland School of Crafts, Bakersville, North Carolina. Her mentors and inspirations include hot glass royalty such as Lino Tagliapietra, William Morris, Martin Janecky, Dante Marioni, Richard Marquis, the late Pino Signoretto, Randy Walker, Karen Willenbrink-Johnsen, Jasen Johnsen, Stephen Dee Edwards, Fred Tschida, Walter Lieberman, and Brian Pike.

Violette’s work can be found in private collections worldwide and is represented by a number of fine art glass galleries including Schantz Galleries Contemporary Art in Stockbridge, Massachusetts; Vetri Gallery in Seattle, Washington; Raven Gallery in Aspen, Colorado; Sandra Ainsley Gallery in Toronto, Canada; and Montague Gallery in San Francisco, California. Her work can also be found at Duncan McClellan Gallery in St. Petersburg, Florida, where from October 12–14, 2018, the artist will be featured along with glass artist Claire Kelly in a weekend event including glass demos by both artists.

Currently fabricating larger scale installations and glass sculpturesdirectly mounted to the wall, Violette’s aesthetic now includes forest floor imagery with fall leaves and branches. She moves in and out of the seasons, simultaneously creating a spring inspired installation containing fiddlehead ferns and glass trilliums, as well as an homage to summer with black-eyed Susans and sunflowers, and a wall piece featuring large-scale ferns installed at different angles.

Upon her return from the Glass Art Society conference in Murano, Italy, in May2018, Violette will participate in a Vermont Crafts Council Studio Tour held during Memorial Day weekend. During August 6–11 the artist will teach her first class ever, a Creative Glass Sculpting Techniques workshop, at the CMOG Studio.

Clearly the Blue Moon is named after the song, right? Nope, and if you run through the other references to blue moons it probably isn’t any of those either. Don’t try to figure it out, just drink it.

The first place it is printed in a cocktail book is in Recipes for Mixed Drinks (1917) by Hugo R. Ensslin. However, it may have actually been the work of Joel Rinaldo, a proprietor of a Bohemian café during the early 1900s. Rumor has it that the Blue Moon was sort of a signature drink in this haven for artists, writers, entertainers, and revolutionaries. According to David Wondrich, he never recorded what was in it, so we have to rely on the Ensslin recipe for this one.

There is nothing totally remarkable about this drink outside of the Crème Yvette, a purple liqueur made with violet petals, spices, a variety of berries, honey, vanilla, and other botanicals. Holy sweetness, Batman! That folks, is what the gin, lemon juice and bitters are for.

Join us as we toss around the many possibilities behind the name, and eventually give up trying to figure out why a sometimes purple drink is called a Blue Moon. We also dive into Bohemians in Europe, the “Bohemian culture” in the U.S. and how Bohemian Cafés brought together a variety of people that Americans just didn’t trust all that much.

The ingredients for the Blue Moon today are real simple:

• 2 oz gin


• 1/2 oz Crème Yvette (or Crème de Violette)


• 1/2 oz fresh lemon juice

The drink was good, very tart with a strong floral taste. It wasn’t amazing for me because of the lemon juice, but I enjoyed it for the otherworldly feeling of drinking the juice of a flower.

As we have been doing these cocktails for a while, we have come to recognize several scenarios in how cocktails get their name, how their ingredients evolve and how they become popular. The Aviation follows one of these patterns so exquisitely that it serves as a perfect example to demonstrate how a cocktail with a popular name evolves into a winner. Jay started his research with information everybody knows...Hugo Ensslin created the Aviation we're familiar with in 1916. This is undeniable. However, in Straub's Manual of Mixed Drinks he located a cocktail called the Aviation with a completely different recipe...apple jack, absinthe, lime juice and grenadine.  In the early 1920s we find an Aviation in the Philippines made with gin, pineapple juice and brandy.  Another totally different set of ingredients.  We've seen this before. When a cocktail takes a name that is a popular thing, idea, personality, etc. numerous cocktails might be created independently all over as a celebration of that thing or idea. So we end up with many cocktails sharing the name but having none of the ingredients in common. In the case of the Aviation, we assumed it got its name because the drink was "going to make you fly/get you high" but also the advent of manned flight was new and had to be completely amazing at the time. The word "aviation" probably meant a lot more back then than it does today. The word and the concept was popular and worthy of a cocktail and many Aviations were so created. Prohibition killed all of them immediately. It essentially acted as a "do over" or blank slate, so that when Prohibition was finally repealed, those bartenders waiting ready with cocktail recipe books for publication, primarily Harry Craddock and Patrick Gavin Duffy, became the foremost experts on what these cocktails were.  Duffy's cocktail book had Ensslin's recipe for the Aviation and with Duffy as the preeminent expert on mixing cocktails (because he had the most recent book published post-Prohibition), his word about anything alcohol became gospel and so Ensslin's recipe became the one and true Aviation cocktail. The most shocking revelation Jay had to share was that based on all of the early versions of the cocktail, being blue wasn't significant.  In fact, creme de violette was kind of rare and hard to procure. Ensslin's blue Aviation would not have been popular for bartenders to mix and would have been difficult to consistently count on being available.  Granted, the blue color makes the drink really damned sexy and that might be the reason Duffy picked it for his cocktail book and that too would have made it a popular drink that has lasted as a favorite even today. What’s in it:

• 2.5 oz gin


• .75 oz lemon juice


• 2 or 3 dashes maraschino liqueur

It is important to note, despite Jay's assurances that the drink isn't predicated upon its blueness, that the commonly accepted version of the Aviation does contain creme de violette. If you order an Aviation in any bar in this day and age, you will be served a blue drink.  I also feel confident in saying that you will likely enjoy it a whole lot more than the above recipe we've provided. When Michael made the drinks for us, he was sure to make both versions. Across the board, all of us at the bar appreciated the modern version over the one without the creme de violette. Without the violet liqueur it is way too lemon forward almost entirely obliterating the maraschino flavor. The version without the creme de violette may have been first and maybe the blue color wasn't necessary, but the blue flavor sure seems necessary after sampling both side by side.