Expatriates Magazine Issue 12

FR

EE

MAGAZINE

INSIGHT

A NEW ERA AT

ISSUE TWELVE

THE LIDO

living TALES OF A BRITISH STREET PERFORMER GOING OUT THE BEST SPOTS FOR HOT CHOCOLATE IN PARIS STYLE ‘Le Chic Parisien’ INTERVIEW

FRANCES ISABEL INSIGHT

PARLEZ-VOUS FRANÇAIS, ENGLISH OU VERLAN?

DISCOVER

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GOOD COFFEE IN PARIS

INTERVIEW

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SAMANTHA PYKE DOG TRAINER

HEALTH

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CANCER RETREAT IN THE SOUTH WEST

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> ISSUE 12 CONTENTS

4 A MOMENT WITH FRANCES ISABEL

8 THE BEST SPOTS FOR HOT

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A MOMENT WITH FRANCES ISABEL

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TALES OF A BRITISH STREET PERFORMER IN PARIS

7

PARLEZ-VOUS FRANÇAIS, ENGLISH OU VERLAN?

8

THE BEST SPOTS FOR HOT CHOCOLATE IN PARIS

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THE INTRICACIES OF INDIGO AT THE BIBLIOTHÈQUE FORNEY

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ART EVENTS IN MARCH

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GOOD COFFEE IN PARIS - BOOT CAFÉ

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SAMANTHA PYKE - ENGLISH DOG TRAINER

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A NEW ERA AT THE LIDO

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‘LE CHIC PARISIEN’

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WHEN DRINKING GETS TO BE TOO MUCH

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CANCER RETREAT - EXPAT COUPLE CREATE A HAVEN OF PEACE AND RECOVERY IN THE SOUTH WEST

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MAKING A HEALTHY BRAIN

22 JANEY’S CHILLI

CHOCOLATE IN PARIS

22 MAKE YOUR OWN WASABI MARTINI 23 DIRECTORY 26 COFFEE BREAK MAGAZINE CONTACTS

CONTRIBUTORS TO THIS ISSUE

ALLISON WILEY DIANE STAMM

EMMA ROBIAC

JANE UNGER

JACQUELINE TAYLOR EDITOR JESSE WALKER JACQUELINE TAYLOR KEYVAN GOLESTANEH Jacqueline@expatriatesmagazine.

MAESTRO MARCO com OWEN LEAN

PAULA PADUROIU

ADVERTISING SALES DIRECTOR ROSS CAMPBELL YASMINA BEN yasmina@expatriatesmagazine.com SASHA ROMARY 06.64.09.00.68 EDITOR-IN-CHIEF KEVIN KNIGHT kevin@ expatriatesmagazine.com

CANCER RETREAT - EXPAT COUPLE

19 CREATE A HAVEN OF PEACE AND RECOVERY IN THE SOUTH WEST COFFEE BREAK ANSWERS

p.11 p.10 p.7,13 p.18 p.19,20 p.11 p.21 p.22 p.6 p.16,17 p.22 p.8,9

REQUEST TO DISTRIBUTE THE PUBLICATION TO EMPLOYEES, GUESTS AND CLIENTS..

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REBUS PUZZLES A)Summary. B) Side Show. C)Next to Nothing. D) Ready for the big time.

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5) Belarus MATHS SQUARE CONNECT THE DOTS

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Cover Photograph: © Aurélien Faidy / Autofocus-Prod

ISSUE 12

FRANCES ISABEL

By Kevin Knight

F

4

rances has been sharing her talent and competing on television since the age of 16. Some of you may remember her as a contestant on the 10th and 11th season of ‘American Idol’ when she successfully reached the Hollywood week finals. Fast forward four years and the, now 20-year-old, Californian lives in France and has just competed in D8’s ‘Nouvelle Star’ reaching the top 11. Naturally, as soon as we heard an expat was competing we were excited! There was only one person we were rooting for...

Meet Frances Isabel.

ter what, but also not to take yourself too seriously, otherwise you don’t enjoy yourself. I chose this song because it’s one of the songs I’m most comfortable with. You don’t want to have any more pressure than there already will be when you’re in the audition. “Fallin” is a song that makes me feel I get out of my comfort zone but at the same time I feel like this sexy side comes out. I was having a great time which helped me focus, rather than thinking what are they going to think of me?

You’re a long way from home! When did you arrive in Paris and what brought you here?

The culture is very different, it’s much more cut throat in ‘American Idol’ and there’s a lot more pressure. You instantly feel the competition. The show receives 100,000 people auditioning and they have to get rid of people really fast. Also, I think there is less distance between judges and singers. At the end of a long day of auditions, Steven Tyler from Aerosmith came up to me individually and told me “I really loved your cover”. I really loved the intimacy.

Before leaving to study psychology at UC Davis in California I lived in Alsace for a year, that’s when I learnt to speak French fluently. By then I had fallen in love with a Frenchman which helped me decide to come and study at the American University of Paris.

© Aurélien Faidy / Autofocus-Prod

What made you decide to audition on a French TV show?

My boyfriend is the main reason.

I did ‘American Idol’ at a younger age, but I didn’t really take myself that seriously in the competition back then. This time I wanted to do it more for myself, to have the experience and enjoy myself and he really motivated me to do it. He told me “You never know what can happen”, and it’s true. I entered with minimum expectations from ‘Nouvelle Star’, especially as I was an American auditioning for a French show.

You auditioned with Alicia Key’s ‘Fallin’, How much preparation went into the audition and what was going through your mind?

I think that as singer, you always have to prepare yourself no mat-

How did your experience of ‘Nouvelle Star’ here in France compare with ‘American Idol’ back home?

On the other hand, with ‘Nouvelle Star’ there is a lot less pressure and much more freedom. It’s less about “Where is that big voice, the big show?” I think this was one of my downfalls in ‘Nouvelle Star’. It was hard for them to decide if they liked that or not. That was super interesting for me to experience. ‘Nouvelle Star’ let me be myself!

You had an unexpected return to the show, how did you find out you were coming back and who was the first person you told?

I remember the moment when we were eliminated. I knew I had to accept it, it’s the best thing to do at that moment and the best way to move forward. I just remember leaving followed by an announcement that out of the six of us eliminated, one would be taken back. Obviously there was hope in me, but at the same time I told myself there was no way because I wanted to just move on and not hope too much.

When I received the call from producer Tel

© Aurélien Faidy / Autofocus-Prod

Laurent Marchi I was in shock. I was in bed and I was like “Are you kidding, is this real?” It seemed magical, like I was in a dream. I called my mom straight away, she was so happy; the first thing she said was “I knew they were going to take you back”. Of all the experiences I’ve had, that was most awesome, it really was. There was something about being taken back that felt very deserving, like a huge honor.

Can you describe how it feels to perform, knowing 1.3 million people are watching in their homes?

Exhilarating, it’s really thrilling. But when you sign up for a show like this you don’t think “What if I’m on TV?” You don’t analyze it; you’ve just got to go with the throws. You’re in charge of how you show yourself. But just knowing how many people were watching and that they were French was very exciting.

As a performer what’s the biggest lesson you’ve learnt?

Hard work, it takes maturity. When I was 16 in ‘American Idol’ I didn’t have the resources or maturity to know what I had to do or understand that a lot of work needs to go into it along with the talent.

Being on ‘Nouvelle Star’ and getting this far showed me that I can do it, work is much more valuable to me now, it pays off. I’m putting my foot out as the artist I want to be and not waiting for someone to create that for me, and that’s a huge lesson for me. If I ever go back to studying psychology at least I’ll know that when I had the opportunity to be a singer,

“

Exhilarating, it’s really thrilling.

But when you sign up for a show like this you don’t think What if I’m on TV?

”

I took it, and that’s important for anyone pursuing anything.

Has ‘Nouvelle Star’ created new opportunities for you as an artist? What’s next?

The main opportunity is the fan base.

A lot of people who wouldn’t normally be able to connect or discover me as an artist have been able to, and that’s really great. I have a lot of people offering to collaborate in terms of music, but I’ve chosen my own direction and I’m working with a manager. He’s helping me to start work on my EP that I’m really excited about. I’m also working with a really good friend, Adrien Graf, who’s always been there with me throughout my music.

Do you have any advice for those who are passionate about singing and interested in entering a televised competition?

There are many ranges of level of passion and I think that if you’re passionate for singing you should ask yourself, “Why and what do I want from it?” I think if you want to audition and you believe in experiences then you should definitely go for it.

For me, I knew I wanted to have this experience, and if they said no to me on the first day, it wouldn’t matter because I wouldn’t lose anything, but just have, maybe, that feeling of rejection. But the thing is, rejection is not a loss and should never been seen as one, it’s what keeps us going! We need to learn from it and be prepared to be rejected if putting ourselves out there. So, if you’re interested in auditioning, ask yourself: “What can I lose and what can I gain, and is what I gain more than I lose?” I think anyone should audition if they have a passion for singing. EM

Follow Frances Isabel Website: www.francesisabel.com

Twitter:

@francesisabell

Instagram:

francesisabell

Youtube & Facebook Frances Isabel

Contact Manager: R.C.Managment / Rider rcmrider1@gmail.com 06.09.68.24.30

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ISSUE 12

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Pre-registration and payment are required. Space is limited to 14. For information & registration, contact, allison@ parisartandwineevents.com

TALES OF A BRITISH STREET PERFORMER IN PARIS

By Owen Lean

B

eing born an English speaker sometimes seems more a curse than a blessing. Especially when you become an expat and realise people of every other nationality seem to be able to speak five languages by the time they're out of nappies – while at 32 you still aren’t quite sure about the difference between “your” and “you’re” in your own one.

I was terrible at French at school.

By the time I was 16, and about to take the last exam I ever faced in the subject, I had a vocabulary that consisted of: asking for the toilet, ordering a beer, - and every swear word in the dictionary. Luckily for me, I earnt a B in my GCSE. With that I waved goodbye to what I thought would be the last time I would ever use the language. But that was until my partner got a job in France.

Mince!

It took about a year before I got to the point where I was able to perform my shows in French as well as in English – and, more importantly, to the point where waiters wouldn’t sigh and resort to English whenever I tried to order a ‘thé vert à la menthe’.

Though I must admit, I still can’t pronounce ‘infusion verveine’ to save my life.

The problem comes when French catches me by surprise. A random conversation in the street. When the gardienne of my apartment tries to tell me I’ve had a parcel

waiting for me for weeks. The greatest challenge of all though, comes in my shows when I meet that nemesis of the street performer - the heckler.

Heckling is the greatest fear of anyone starting busking for a living. But, after performing for fourteen years, I thought I had faced the worst the street could throw at me. Until I found myself facing a heckler in a foreign language. To be specific, a man dressed in a leather jacket and a pair of old boxer shorts screaming at me in French.

After a few minutes of failing to sooth him with my passably basic French, I am in danger of losing my entire crowd – and thus my earnings for the show. Then I realise I actually have an advantage over him. It has been an effort to learn his language, but this man clearly had the same level of English as my 16 year old self.

So I could safely tell my crowd in English “Please, I know it’s hard, but if you ignore him, he will leave” and carried on as if he wasn’t there. Obviously my words would have made an English speaking heckler stand his ground, but the man did indeed get bored and quickly leave.

Thankfully for most expatriates, having to deal with a semi-naked man like that is not part of the job description. But it goes to show that those of us who do make the effort to learn another language, can’t help but have the edge over those who don’t. Très bien! EM Tel

LANGUAGE AND CULTURE

PARLEZ-VOUS FRANÇAIS, ENGLISH OU VERLAN?

By Emma Robiac

“

I don’t understand why my children won’t speak English with me. I speak to them in English, and they can obviously understand what I’m saying, but they always answer in French now!” A friend was complaining that no matter how hard she tried, her children, who had always replied so sweetly in “baby English” when they were younger, no longer used their mother tongue at home, but insisted on only speaking French.

Well, just a few years on, one of them is now studying for a degree in Business Studies at a university in the UK and the other is thoroughly enjoying superior status in his “Anglais Européen” classes at school.

VERLAN*

FRENCH

ENGLISH

Zi-va

Vas-y

Go on

Portnawak

N’importe quoi

Nonsense, rubbish

C’est zarbi

C’est bizarre

It’s strange

C’est chelou

C’est louche

It’s weird, suspect

À donf

À fond

Totally

J’ai pécho

J’ai chopé

I pulled (a boy/girl) We all go through those phases where we Il est relou Il est lourd He's boring just want to belong to a particular group, La zicmu La musique Music and it is quite common and only natural for expat children living in France to want Une meuf Une femme A woman to be like their school friends, to feel that Un keum Un mec A man they “fit in” here. Very young children don’t have the self-consciousness that can be such Un keuf Un flic A cop/policeman a hurdle to being different, but once they do acquire it there are periods of life when it Caille-ra Racaille Riff Raff/Scum completely determines everything they do, Une fête A party what they wear, how they act and how they Une teuf speak …. I remember many occasions when my own children would hiss at me “Arrête (* The name is itself a switch of the syllables in “L’envers” - meaning the reverse) de parler anglais maman – on nous regarde” (“Stop speaking English mum – people are SLANG FRENCH ENGLISH looking at us”), or when I was asked not Il se la joue He's arrogant to speak to the English teacher at parent Il se la pète teachers evening in case my accent gave Ca déchire C’est génial It’s great me away! Imagine the embarrassment that Cool Cool would cause them the next day if the teach- Swag er actually knew they had dual nationality. C’est la lose C’est nul It’s not good /It sucks Suddenly all of those fairly decent marks in English would seem somehow less well Je le kiffe Je l'aime bien I like it earned!

As my children have grown older I can see that they understand the advantages because each language brings with it a different approach to life; how you express a feeling or describe a situation in another language can make subtle differences to interpretation, which has the advantage of making you see life slightly differently depending on the language you use. Sometimes this can be a good thing.

French Slang As well as having to deal with my children’s choice of using English or French, I have also had to learn a whole other language to be able to understand them when they talk with their friends.

A lot of the expressions they use are based on “Verlan”* a French slang whereby syllables in a word are switched, often reversed, to make a new word. EM Want to share your story? Let us know on contact@expatriatesmagazine.com

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ISSUE 12

GOING OUT

THE BEST SPOTS FOR HOT CHOCOLATE IN PARIS

By Sasha Romary, Founder & CEO of Savoir Faire Paris

T

here is nothing better than a decadent cup of hot chocolate and Paris knows how to brew a spectacular cup of hot cocoa. Whether it is pre-made or comes with the pure melted chocolate and milk for you to mix together according to your preference, Paris is filled with quality hot cocoa spots to sooth your sweet tooth and your soul. Here are some of our favorites:

Un Dimanche à Paris Nestled in a small pedestrian passage off the busy

Odéon is this chocolate-lovers’ dream. Un Dimanche à Paris is so much more than a chocolate shop but rather more like a chocolate concept store with a boutique, restaurant, tea salon and chocolate bar.

Needless to say their house hot chocolate is a worthwhile experience.

Address: 4-8 Cour du Commerce Saint André, 75006 Website: www.un-dimanche-a-paris.com

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Angelina

If you can brave the tourists and snag a table at this famous baroque-style dining room dating back to 1903 across from the Tuileries gardens, you will be treating yourself to the most decadent hot cocoa experience in Paris. Try their famous hot chocolate L’Africain which is prepared with 3 kinds of cacao and melt away into the beautiful dining room in the heart of Paris.

Address : 226 rue de Rivoli, 75001 Website: www.angelina-paris.fr www.paris.expatriatesmagazine.com

contact@expatriatesmagazine.com

Tel 09.83.82.61.50

GOING OUT Envolez-vous à bord d’un jet privé Envolez-vous à bord d’un jet privé

Jacques Genin

The Jacques Genin hot chocolate is simply made by melting Valhrona chocolate in whole milk. It comes with a small plate of their famous handmade chocolates and candies or you can order one of their famous mille-feuille if you are feeling extravagant!

Address: 133 rue de Turenne, 75003 Website: www.jacquesgenin.fr

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La Maison du Chocolat

Chocolate chain, La Maison du Chocolat, has some serious hot cocoa to serve up alongside their famous chocolates and ganaches. Their creations include 2 kinds of hot chocolate : ‘Caracas’, intense dark chocolate and ‘Guayaquil’, a smoother option with a vanilla taste.

Address: 8 boulevard Madeleine, 75009 Website: www.lamaisonduchocolat.fr

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ISSUE 12

GOING OUT

THE INTRICACIES OF INDIGO AT THE BIBLIOTHÈQUE FORNEY

By Diane Stamm

I

ndigo.You’ve probably never given it a moment’s thought. But if you own a pair of blue jeans, it’s in your closet. And its use is universal. It’s been used in the most humble work clothes and the most elegant designs.

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The current exhibition, “Indigo – un périple bleu” (“Indigo – A Blue Journey”), at the Bibliothèque Forney in Paris’ 4th arrondissement through May 2, traces the history and use of indigo. Three hundred articles of clothing and accessories from all over the world are displayed in four large exhibition rooms. The stream of visitors to the exhibition attests to the strong interest in the subject.

Indigo has been used in dying for over 4,000 years. But the fact that the dye matter itself is invisible makes it all the more remarkable that people all over the world discovered the hidden secret of the hundreds of varieties of blue-dye plants. The process of creating the dye is the same the world over. The plant, cultivated or wild, is harvested; the pigment is extracted; a dye bath is prepared; and the cloth is dyed. Oxygen from the atmosphere plays an important role in the final step that turns the extracted pigment blue.

In the 12th century blue was the pre-

ferred color of Japanese samurai, and one of the oldest garments in the exhibition is a man’s jacket from Japan made of a fabric called “kuzufu”, woven from the fibers of the kudzu plant. The fabric is light and diaphanous. In Europe, woad, a flower and a natural insecticide, was the only source of blue dye until Marco Polo discovered the trade routes to the Far East, and Europe began importing indigo, around the beginning of the 16th century. Napoleon encouraged the growing of woad to supply blue dye for French military uniforms, and the dye continued to be used in military uniforms and flags during World War I and later.

Every kind of work clothes have been dyed blue, as have almost every kind of fabric. This includes, of course, blue jeans. In the mid-1800s, Levi Strauss used an indigo-dyed fabric called “serge de Nîmes” to manufacture his signature blue jeans. The name of the fabric was shortened to “de Nîmes,” or “from Nîmes,” which evolved into the word “denim”. As other companies, like Wrangler, started to compete with Levi’s jeans, the company began to sew a label onto the back pocket to distinguish it from its rivals, making it the first garment with a brand label. The word “jeans” itself is derived from the name of the city Gênes, a manufacturing center of blue fabric.

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By Diane Stamm

In 1878, Adolf von Baeyer, a German chemist and Nobel Prize winner, invented synthetic indigo, and today, the majority of indigo used is synthetic.

But there is a growing movement to return to the use of natural dyes, including indigo.

For example, in 2007, Martine Grégoire and her husband, Jean

contact@expatriatesmagazine.com

Paul Grégoire, founded Couleurs Vegetales de Provence in Lauris, France, with the intention of bringing back to the region the cultivation of plants that produce indigo. In 2014, they began producing the pigment and a line of linen shirts, tee-shirts, and scarves. But other producers are springing up, as well. India, for example, which once produced the greatest variety of indigo and which earned enormous sums exporting it until the 19th century, is once again producing the pigment. And in fact, part of the intention of the exhibition is to safeguard the textile traditions related to indigo and its decorative techniques. There is even an effort by some countries to have indigo included in the UNESCO Lists of Intangible Cultural Heritage.

The diversity of the items displayed in the exhibition is remarkable, each creation unique to its culture. The fact that the designs are immediately recognizable as belonging to certain cultures is evidence of both the infinite creativity of humankind and how cultures make an element of design their own.

For those interested in more details about indigo, there is a lecture every Saturday at 3:00 p.m. It’s packed with information and well worth the time. In addition, the exhibition catalog, available in French and English, contains a wealth of information about the history of, and techniques used in creating indigo. The enthusiasm of its author, Catherine Legrand, who also curated the exhibition, is clearly apparent.

The Bibliothèque Forney, which houses the exhibition, is located in the fifteenth century Hôtel de Sens and is one of the sixteen specialized libraries run by the city of Paris. The Bibliothèque Forney specializes in the decorative arts, crafts, fashion, design, and graphic arts, and houses 230,000 books, posters, and magazines in almost every language. EM More details available on: www.paris-bibliotheques.org

Tel 09.83.82.61.50

EM

GOING OUT

ART EVENTS IN MARCH Good Coffee in Paris

By Allison Wiley, CMP, CEO of Paris Art & Wine Events

Boot Café

By Jesse Walker, Linguist and founder of www.goodcoffeeinparis.com

T

his bright blue hole-in-the-wall espresso bar opened in the northeast Marais in late 2014. Built into an old cobbler’s shop, Boot Café is a welcome addition to the ever-expanding Parisian specialty coffee family.

Image : artparis.fr

F

PARIS ART FAIR

rom 26th to 29th March 2015, Art Paris Art Fair brings together 140 galleries from some 20 countries at the Grand Palais. Headed by Guillaume Piens since 2012, the fair focuses on discovery and presents a wide panorama of modern and contemporary art. Art Paris Art Fair also shows design, photography and art books. The fair has undergone a profound

renewal with 51% of both newcomers and galleries from abroad.

Since 2012, a rigorous selection process and a multi-disciplinary, dynamic approach to contemporary creation have resulted in a constant rise in the number of visitors to the fair.

ration of regions of the world whose artistic creation is seldom, if ever, shown in France.

Art Paris Art Fair looks at a different geography of the art world that takes visitors off the beaten track to places like Casablanca, Bangkok, Zürich, Moscow, Bucharest or Singapore

With a strong international focus, the fair has positioned itself as a pioneer in the explo-

Admission: 22€ / 11€ students and groups www.artparis.com EM

With a Belleville Brûlerie blend and a classic Marzocco Linea, the baristas at Boot Café have got the bean game covered. If you're not into espresso, go for a Chemex instead, and embrace the full flavour of the brew. The exotic décor, reminiscent of a sun-kissed California, will keep your eyes busy while you wait.

Food, like the café’s colourful interior, is minimalist, and full of taste. The standout sweet options are the Emperor Norton nibbles, while folks who are more savoury-inclined should try the Jamaican-style escovitch or the omelette. Sunday is savoury congée brunch-time, going for 7.5€ and topped with an impressive array of spices and seasonings, which all conspire to transport your tastebuds to a tropical elsewhere.

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DETAILS Address:

19 Rue du Pont aux Choux, 75003

The Tudors characters, visitors discover the English Renaissance, the practices and specificities of British art, at the same time as the great events which marked the history of this dynasty.

As well as the portraits which reveal the true face of the Tudors, their spouses or their suitors and the sumptuous style of the court, the exhibition shows personal objects as witnesses of their life and times. EM

Image : rmngp.fr Admission: €12, concessions €7.50 (16-25 yearhis exhibition brings together sold, job seekers and large families). the most emblematic portraits Free for children under 16, of five Tudor sovereigns: Henry VII (the founder of the dy- Websites nasty), Henry VIII, Edward VI (the www.museeduluxembourg.fr child king), Mary I, and Elizabeth www.grandpalais.fr I (the Virgin Queen). In a striking confrontation with these flamboyant

T

10am-6pm everyday

Price:

2 to 4€ for a coffee 3 to 8€ for food EM

PRINTEMPS DU CINEMA FILM FESTIVAL

For film buffs, the Printemps du Cinema Film Festival begins Sunday 22nd March and runs until Tuesday 24th. Ticket prices are slashed to halfprice at a variety of cinemas showing current movies all across the city; for information visit www.printempsducinema.com EM

WINE EXPO

After spending hours mulling through the art at various galleries and other venues, you might well be thirsty and in need of art of a different variety…the art of appreciation. The Salon des Vins des Vignerons Independants (3/28-31) is your opportunity to meet and sample the wines from over 1,000 independent vintners at Espace Champerret, 75017. www.vigneron-independant.com EM

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Hint to connect the dots: Think outside the box

Opening hours : Every day from 10 am to 7 pm ; Monday from 10 am to 10 pm.

Opening Hours:

ISSUE 12

EDUCATION

LE PETIT COURS

INTERNATIONAL PRIVATE ENGLISH BILINGUAL SCHOOL ESTABLISHED IN 1887

Official French curriculum

« It’s fun learning » at The Little School House !

50% of school time in English Spanish language learning Computer training Stadium, gymnasium, swimming pool Music, piano, guitar

Active and individualised education

Small groups Bilingual English canteen Supervised after school study, nursery

PRESCHOOL / PRIMARY SCHOOL Member of the National Federation of Private Secular Teaching (FNEP)

Event ! : We celebrate this year the 127 years of The School Le Petit Cours !

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Web www.paris.expatriatesmagazine.com

104, rue Ordener 75018 PARIS Tél : 01 46 06 80 33 Website: www.lepetitcours.com E-mail: contact@lepetitcours.com www.facebook/ecolelepetitcours

Email contact@expatriatesmagazine.com

Tel 09.83.82.61.50

ANIMALS

SAMANTHA

PYKE ENGLISH DOG TRAINER

By Emma Robiac

S

amantha Pyke is a well travelled expat. She was born in Bath (England) and has lived in various places in her home country (Leicester, Manchester, Swindon, Torquay, Plymouth and Edinburgh) before travelling overseas. Her professional life began as a Human Resources & Training Manager for Sainsbury’s but she moved to Paris to be with her husband where she became as a Business English teacher for 5 years. Her husband’s posting to Kuala Lumpur, Malaysia provided an “enforced career break”, which inadvertently gave Samantha the once in a life time opportunity... The time, money and energy to do exactly what she wanted in life – work with dogs!

You’ve travelled a lot, where are you now?

In March 2013 we returned to France.

I currently live in Colombes, with my French husband Michel, Sox the dog, Elliot and Dotty the cats and 3 backyard chickens. I have set up my business under the “English Dog Trainer in Paris” name.

It’s good to be back and helping clients with their dogs, using kind, positive and respectful training methods.

How did you become a dog trainer?

As a child I’d wanted to work with animals but the only career choice back then was to become a vet and well, I just didn’t quite have the grades to do that.

In Malaysia, I started a distance learning course with the Animal Care College in the UK where eventually I completed three Canine Psychology courses and an Advanced Canine Nutrition course. My husband’s second expat posting in The Hague, Holland gave me other opportunities to do practical experience with a Dutch dog trainer and to complete the prestigious International Dog Trainer’s School run by Sheila Harper, one of the UK’s leading dog trainers and behaviourists. Learning about Sheila’s unique dog centered approach to working with dogs was nothing short of a life-changing experience.

What inspired you to become a dog trainer?

I’d always wanted to work with animals, but as I said, I didn’t quite have the grades to be a vet. Unfortunately 30 years ago that was the only career on offer that “worked with animals”. Also shortly before leaving for Malaysia, I attended some dog training classes in France with Elgin.

In the classes owners were being taught to be really aggressive and mean to their dogs and the trainer, in my opinion, had poor skills to train and teach people. This got me thinking, why do we need to be ‘dominating’ to teach dogs? The most important part of a dog trainer’s work was to be good at training people, and not in fact training dogs…!

Is it true that you can’t teach an old dog new tricks?

No, it’s not true. Puppies learn really quickly but excitement levels and emotions can sometimes get in the way of learning. Older dogs can also learn new things, often just as quickly if you can find the right motivation for them to learn the task at hand.

What is the best age to train a dog?

You can train a dog at any age. A dog is never too young or old to learn.

Are certain breeds easier to train than others?

This is a difficult question to answer. It depends on the dog and its motivation and what you want to train it to do. Over the last 200 years we have selected dog breeds to do certain tasks. For each breed its heritage will determine whether it will be “easy” to train it to do something.

However within a dog breed, each dog is an individual and it’s important to remember that.

Do you recommend using choke collars for training?

No, personally, I would never use a choke collar on my dog. I do my best to persuade any of my clients to change for more comfortable equipment if they are

using choke collars. The neck is a very sensitive area and if you are using a choke collar you are squashing the dog’s 13 thyroid, nerves and arteries that go to the brain, heart and eyes, every time the chain goes tight.

Recent studies from Norway and Sweden have shown that many dogs walked in collars have back and neck problems.

In addition to the health problems choke collars can cause, they also change the relationship the owner has with their dog.

The dog associates being walked with pain, discomfort and eventually fear. I want my dog to walk with me because we are friends with a relationship built on trust, confidence, and understanding and not because he is afraid of what I might do to him if he doesn’t obey me!

Can you train a dog not to bark?

Yes normally you can. However this might be very difficult to train if you own a breed of dog that has been selected over many generations to bark a lot. I would also question why you would want to “train your dog not to bark”? Barking is often a symptom that the dog is unhappy about something. Changing the dog’s lifestyle, changing how it feels about that situation, giving it something more “appropriate” to do, would probably be more effective than trying to stop it from barking outright! EM To find more about Samantha and her dog training classes visit her website on www.englishdogtrainerinparis.com

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ISSUE 12

STYLE

A NEW ERA AT THE LIDO

T

he iconic cabarat situated on ‘Les ChampsÉlysées has been closed since the 2nd December 2014.

But what has been happening behind closed doors?

14

A complete renovation! The auditorium has received a complete makeover, the stage equipment has been renewed and optimised to accommodate explosive stage effects, and even chef Philippe Lacroix and his team have been busy in the kitchen developing a new menu. After 4 months of redesign, The Lido is ready to open again, but the changes go beyond aesthetics, the curtains open with a new team.

Since 2010, President of The Lido, Nathalie Bellon-Szabo, has been visiting every corner of the globe. Her goal has been to understand how live shows have evolved

over time, and to find the future designer of The Lido revue. Whilst in Las Vegas, her eyes were caught by one particular stage director. Franco Dragone, the creator of the first 10 Cirque du Soleil productions before founding his own company in La Louvière, Belgium, in 2000. Among his undoubted successes are ‘Alegria’ and ‘Saltimbanco’, along with the great productions for Las Vegas casinos such as Mystère and Ô.

How does it feel to arrive at the Lido?

He explores all registers, from huge Céline Dion extravaganzas, to the launch of the new Cirque Archaos, or the very sensual show, Taboo, in Macao. The new challenge for him in 2015 is The Lido. By setting up a major show for the first time in Europe, which is expected to run over the next decade, Franco is launching himself “into one of the greatest adventures of my artistic life”.

All show directors live in hope of putting on a revue one day, the noble genre that was invented in Paris. When, in addition, it’s in such a setting, in the heart of the Champs-Elysées, I believe that lots of people would love to sit in the driver’s seat. It’s already been ten years since the Lido approached me to create a touring show; I’ve finally got my wish.

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I’m delighted and can’t wait, because despite 25 years in show business, this is a first for me: both taking up residence in a legendary cabaret and designing the new revue for it.

Have you been dreaming of doing a revue for a long time?

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“It’s one of the greatest adventures of my artistic life”

Did you do a lot of documentary research beforehand?

It will be the Lido version of the Lido!

Not the Dragone version. First and foremost, I rely on the soul of the place, its history and previous revues. You can’t re-enchant the future by erasing the past. And we must be modest: the star at the Lido must be the revue, not the people who created it.

We have been immersed in the picture archives of the “City of Lights” for a year and a half, steeping ourselves in it: the architecture of the city, the Parisian woman’s dressing room, the capital’s iconic places. But mostly our real challenge was trying not to be too literal.

What is the theme of the show going to be?

How will you surprise us?

It’s a “journey to Paris in Wonderland”, an enchanted rediscovery of the capital, where we follow a young woman from her attic room to gradually earn her stripes and become lead dancer in the Lido revue.

The space will be increased by a huge LED screen, by projections on the floor and on transparent fabrics. This will all blend with the real sets and incredible costumes, where feathers and glamour reign supreme. There will be over twenty tableaux that revisit the “City of Lights” alternating a feeling

of intimacy and a big-budget production that will take your breath away.

Everything must be beautiful, in every detail, and the artists and dancers on stage will make you thrill with delight.

This show is like a giant mirror ball where every viewer must be able to find his own reflection, the reflection of his emotions.

A few adjectives to describe this new revue?

Elegant, surprising, exhilarating, moving...but above all, I would like it to be mainstream. This is why I’ve gathered a team of experienced and talented people around me, from set designers, costume designers, through to the musical director and choreographer. For them and for me, this revue is a new experience. We will do everything to make it memorable. EM EM

Image: Lido Press

What will the Franco Dragone version of the Lido be like?

ISSUE 12

STYLE

‘Le Chic Parisien’

By Paula Paduroiu

“The French are full of flattery for themselves”, Coco Chanel once said.

You don’t need to be born in Paris to have Parisian style. Parisian style is an attitude, a state of mind.

You will find that, when in Paris, the French care a great deal about the way they dress. The streets are full of sophisticated people looking «confortable» in their skin.

To dress well in Paris reflects taste and class. BCBG (Bon Chic, Bon Genre) is a term that the French use for what is stylish. The French don’t slouch. You may find that the young might like to imitate the relaxed American look, but everyone likes to look “put together”. Parisian women know how to walk with confidence, turn with style, then sit and cross their legs provocatively. The men turn smoking a cigarette into a tantalizing gesture. Most of the people who come to live in Paris pick up this fashion-and-style consciousness. You can never have enough of admiring this endless fashion spectacle on the streets of Paris while trying to emulate it.

Paris is a large, cosmopolitan city so you’ll see people on the street wearing all ranges of clothing - from men in power suits, women who have mastered the art of walking in stilettos and short skirts, to both wearing jeans and cowboy boots.

16

However, Parisians are renowned for their style and fashion forwardness. After all, this is the city that founded «haute couture» and supports a vibrant designer «knock-off» industry.

Remember that even though you may be just a tourist, Paris is an exceptionally stylish city, where both men and women pride themselves a lot on what they are wearing and how they look. Casual in Paris is not the same as elsewhere.

Dressing Tips For women

Choose dresses, suits, skirts and blouses or well-fitted pants in dark or neutral colors. Limit whites and bright colors to one or two items: a scarf or a sweater. Wear dress shoes or boots, preferably dark, that are confortable for walking. Carry a purse big enough for your essentials, which closes firmly against pickpockets. Carry a second fold-away bag for parcels. Make sure your hair is well groomed and don’t overdo it with makeup.

For men

Many of the same basic rules that apply to women also apply to men in Paris. Remember, you are in a fashion capital where everyone takes what they wear and their clothing pretty seriously.

Wear good wool or corduroy trousers in winter, well–cut, with a belt. Having a wool sweater under your wool or leather jacket will help keep you warm. Men rarely wear ties in Paris unless they are at work or doing business dealings. If you plan on going out to some nice restaurants in Paris, you’ll definitely want a blazer/suit jacket with you to dress up your outfit, but you won’t need a tie.

You’ll also need to have one pair of nice dress shoes. Just because you are a man it doesn’t mean it’s ok to wear your trainers out to the Paris clubs or to a nice meal.

Looking for more secrets of the chic Parisian? You can get some inspiration from Ines de la Fressange’s style guide about how to have Parisian DNA! (Parisian Chic, A style Guide by Ines de la Fressange with Sophie Gachet). C’est facile! EM

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Tel 09.83.82.61.50

answers on contents page

A NEW SHOW C R E AT E D A N D D I R E C T E D

BY FRANCO DRAGONE

17

See all the latest about the new show on :

Image © kiuikson

116 bis avenue des Champs-Élysées 75008 Paris Tel.: + 33 (0)1 40 76 56 10 E-mail : reservation@lido.fr

www.lido.fr

ISSUE 12

HEALTH

“

Hi, I’m Ted, and I’m an alcoholic”. On a wintry Saturday afternoon a man stood up in the second-floor library of the American Church in Paris to share his story. His second line was one of many that got a laugh: “You don’t have to come from a family of alcoholics to become an alcoholic, but it sure helps”.

Every Saturday from 5 to 6pm, Alcoholics Anonymous holds an open meeting in English at this location. People who are worried about their drinking and call AA’s English-speaking helpline are often advised to attend this open meeting.

It is also there for family, friends, the press and anyone who is just curious about what AA is and what the group does here in Paris. (AA’s “closed” meetings are only for alcoholics or those with a desire to stop drinking).

18

Ted (his name has been changed for this article) went on to say that when he first came to AA, he was asked three simple questions: 1. “Do you have a problem with alcohol?”

2. “Do you want to do something about it?”

3. “Do you need help?”

of applause. One was celebrating six months, another five years, and one 36 years of sobriety.

allowed her to be useful and to be a good parent to the children she adores.

Finally “the most important chip” was offered, celebrating “24 hours of sobriety, or a desire to stop drinking”. A chip was placed on the table for any newcomers too shy to come forward during the ceremony but who might want to come up and claim it afterwards.

AA meetings have been held in this very spot for over 50 years. Early Paris AA members used to huddle around a big wooden table that they nicknamed “the lifeboat”. Though long, the relationship between AA and the American Church is not deep: AA simply rents space here, and has no affiliation with this or any other religious institution. Other AA groups rent rooms in community centers, yoga studios, and even one Communist Party office.

Image :© Focus Pocus LTD

WHEN DRINKING GETS TO BE TOO MUCH

Ted answered yes to all three questions, and also to the follow-up: “If help is offered, will you accept it?” That was 48 years ago, and he hasn’t had a drink since.

Ted urged anyone here today who was concerned about their drinking to ask themselves the same three questions.

And to know that they had come to the right place.

Halfway through the hour a basket was passed, with the explanation that AA charges no dues or fees, but each group asks for contributions to cover its own rent and other expenses.

Next came an upbeat “anniversary” celebration. As numbers of years, and then months, without a drink were called out, men and women came up to receive an embossed metal “chip” and a round

By Jane Unger

The other speaker’s story differed from Ted’s in a number of ways, yet was also similar. Megan (name changed for this article) related her experiments with drinking as a teenager, her many adventures with a repertoire of drinks from the sublime to the ridiculous, and how alcohol gradually came to take a bigger and bigger place in her life. Until she realized that she wanted to stop. And then realized that she couldn’t. A friend brought her to her first AA meeting.

Megan enjoyed the warm camaraderie and instantly felt less alone. As she moved on to work the “12 steps” of AA, she began to emerge from her painful self-consciousness. “I started to grow spiritually, and found I was more able to relate to others.” She shared how this has

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Alcoholics Anonymous began in Akron, Ohio in 1935 when an alcoholic stockbroker named Bill W. met an alcoholic doctor called Dr. Bob. Together they hit on the idea that one alcoholic could help another, and in the process they could both stay sober. Five years later, over 100 people had stayed sober in this way, and in 1939 they brought out the book Alcoholics Anonymous to explain how they did it. Affectionately known as the “Big Book”, it outlined 12 suggested steps to recover from alcoholism. What began with two notorious drunks is now a worldwide movement that has helped millions.

The “Big Book” along with other books and pamphlets published by AA World Services in New York, is on sale at the 5pm Saturday AA meeting at the American Church. EM AA Paris gave permission for this article, which was based on a visit to an open AA meeting. Both speakers gave permission for their stories to be published, on the condition that their real names would not be used.

Essential Information ÂÂ ÂÂ ÂÂ ÂÂ

contact@expatriatesmagazine.com

Information in English: www.aaparis.org Helpline in English: 01 46 34 59 65 24-hour helpline in French: 08 20 32 68 83 Literature in English online www.aa.org

Tel 09.83.82.61.50

HEALTH

”

19

CANCER RETREAT EXPAT COUPLE CREATE A HAVEN OF PEACE AND RECOVERY IN THE SOUTH WEST

By Jacqueline Taylor

F

ollowing last issue’s article about an expat cancer patient in France, we were contacted by English expat Angela Wood who runs a cancer retreat “Puyssentut” in the South West of France with her Dutch husband Dirk-Karel de Geus.

What gave you and Dirk the idea to create a post cancer retreat?

“We’ve both had friends and family who’ve had cancer. At one particular moment three of Dirk’s friends were diagnosed with cancer at the same time.

One of them didn’t want to have chemotherapy and opted for an alternative ap-

proach. Dirk supported her in this decision by hiring a macrobiotic cook for her.

Eventually she recovered and continues to be cancer free. Dirk saw first-hand what was offered by the established health system and what was missing, and he felt the urge to set up a centre where people could receive complementary (not alternative) support.”

Why France?

“Southern France offered the lifestyle and climate we wanted and was not too far away from our respective families.

After spending several summer holidays looking, we chose the South West because we wanted a gentle climate and

gentle surroundings so that the experience of being at Puyssentut would be as soothing as possible.”

Remarkably it took Angela and Dirk just two years to restore the house at Puyssentut which now comprises 10 en-suite bedrooms, a sitting room, a dining room, a professional kitchen, a study and 3 treatment rooms. The ground floor of the house is fully accessible for wheelchairs.

Angela says that they enjoyed doing the physical work and learning to renovate as they went along, but admits that dealing with French administration requirements was a nightmare.

“I think that had we known what this

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ISSUE 12

HEALTH project would entail when we embarked we wouldn’t have done it. Naivety definitely ‘helped’!”

In addition to the climate, Angela and Dirk love the French lifestyle and particularly the time taken to enjoy meals.

“Diet is an important element of dealing with cancer and staying cancer free.

Our meals are dairy-free, meat-free and sugar-free. This of course is not a typical French diet! But what we love about France is that meals are convivial. They are shared with friends and family. This is another healing element.

You could be eating the optimally nutritious food but if you do so while standing up or on the run it won’t be as nourishing as if you eat it in the company of loved ones. Many people eat alone, while watching television, in front of the computer or while checking their phone. Often they have no idea what they’ve just eaten. We encourage our guests to eat together and take the time to enjoy their food and the company.”

How many staff do you have?

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“During a retreat we work with 4 therapists and a cook. We work with ‘holistic’ cooks who are experienced and trained in cooking for optimum nutrition and health.

The meals we provide are an intrinsic part of the healing process.

Because Puyssentut is not a medical establishment we don’t have nursing staff on site but of course it is very important that we are linked into the local medical establishment in case of an emergency.

The local doctors and health establishments know about Puyssentut and are on hand to help if they’re needed. We also make sure we have the details of our guests’ doctors and oncologists and have their permission to contact them should we feel there is a need to.

We do not treat cancer at Puyssentut, rather we treat people. It is important we, and the therapists and cooks who work with us, are aware of our guests’ health needs and limitations as we aim to provide a safe space but we are not primarily focused on people’s cancer. Rather our aim is to provide a relaxing, healing and nurturing space in which guests can start to recuperate and strengthen so that they can refocus themselves and start to pick up the pieces of their lives again.

A hundred years ago it was common to convalesce but these days people are under pressure to return to work so quickly that they never fully recover.

People with cancer often find that the

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most difficult period is once treatment is over and the doctors and nurses are no longer involved. Suddenly patients are on their own faced with all that they have been through and confronted by the need to get back on with their lives. They might be in remission, but they are still not well and they have many important, often difficult choices to make. We’re there to offer a bit of extra support. We provide a space for people to reconnect with themselves emotionally, physically and mentally.

We’ve found that many people who come to Puyssentut have not spoken much about their experiences of cancer with their family and friends. Here, they enter a world where they can open up to others who’ve experienced something similar to them and they are able to share for the first time. This is a very healing process.

It brings tears and laughter.”

Numerous visitor testimonies attest to the benefits of a stay at Puyssentut, and even the staff find the “Puyssentut experience” beneficial. As one therapist put it after a retreat “None of us left Puyssentut the same as we arrived. We all took something special away with us.”

To find out more about Puyssentut visit www.puyssentut.org EM

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Tel 09.83.82.61.50

HEALTH esides the heart, the brain is the most important organ in the body. Many people don’t recognize that the brain needs to be routinely nurtured. Since nearly all of the body’s functions rely on this organ, it requires special care. Have you ever experienced “brain fog”, cloudy thinking, or forgetfulness? Now that people are living longer, conditions like dementia Parkinson’s and Alzheimer’s are becoming more common and negatively affecting our quality of life.

Alzheimer’s is one of the leading causes of death in some Western countries.

When we get older, we understand how important our mind really is. We shouldn’t take it for granted! The latest scientific findings indicate that diet, physical exercise, mental exercise, socialization and stress reduction positively affect human brain health. Using scientific research and a natural medicine perspective, we can become better informed about mental health.

From a holistic systemic perspective (Chinese medicine and Ayurveda), brain function is dispersed, and dependent upon, the function of the five major organs.

Thus any disorder of the brain naturally involves other parts of the body. Western biomedical science has reiterated these connections, with studies suggesting that how we fuel and use our bodies has direct implications for brain health. Social interaction is proving to be critical for brain development and health.

What you eat really does good Healthful combinations for your brain. It can also reduce heart disease and diabetes. A “A 2004 study found that a brain-healthy diet includes a high percentage of Omega-3 DHA combination of vitamins E and C was and unsaturated, non-hydrogeassociated with a decrease in nated fats and low consumption instances of Alzheimer’s disease.” of trans-saturated fats found in animal products. Omega-3 is and overall brain health, particularly in found in high percentages in microal- elderly populations. One study found gae consumed by cold-water fish, like that exercise increases brain plasticity, salmon. Cold-water fish, healthy fats or the brain’s ability to grow and structufound in olive and COLD PRESSED rally change. Beyond physical exercise, olive oil, almonds, walnuts, avocados, mental exercise also improves brain and dark-skinned fruits (like blueberries health . Studies show that the more mentally and socially active have a lower risk of dementia. Reading, playing board games or musical instruments, and learning something new are all beneficial, as well as remaining socially active.

A variety of challenging and novel activities, such as problem solving increase brain stimulation and thereby create new connections in the brain.

Stress has been negatively linked to brain health, with studies suggesting that stress can actually shrink the brain’s memory center if left uncontrolled; thus, mindfulness and relaxation practices such as yoga and meditation have been linked with better brain function. Recent studies show how certain parts of the brain structure can be altered and activity increased as a direct result of meditation and slow, deep breathing. These activities affect gray matter density (in the brain and spinal cord) in the hippocampus and amygdala, Keyvan Golestaneh M.A., L.Ac. areas that affect stress and memory.

Photo: © Jezper

B

MAKING A HEALTHY BRAIN

The brain can be viewed as a hydroelectric organ that depends on the flow of electrical signals and the synovial and cerebrospinal fluid that connects the brain via the spinal cord to the rest of body.

If the body via the digestive and kidney system does not maintain sufficient vital fluids, the brain eventual- and plums), microalgae, green leafy vely becomes affected. The Optimum flow getables and shiitake mushrooms have of electrical signals via nervous system all been positively correlated to brain depends on the bahealth. Its preferable to eat orgalanced ph levels.

Weight matters nic when possible. The combinaIf the ph goes too tion of vitamin E and C, which high, the cellular “A study of 8,500 act as antioxidants, was found to environment beparticularly good for the brain. people over the age be comes acidic and Refined sugars definitely have an inflammation can of 65 found that those adverse effect on the brain and who were obese in glucose levels. Avoiding environdevelop. Inflammation is one of middle age had a mental exposure to substances the key indicators 300% higher risk such as pesticides, mercury, and of overall health, is also critical. Toxins usually of dementia in later lead and it is especially end up lodged in the fatty tissue, years” important in brain and the brain is mostly fat! and heart health.

It has also been linked to Alzheimer’s What you do with your body also affects and heart disease. The best way to main- brain health. Research indicates that tain a healthy ph level is by a balanced exercise targets many aspects of brain diet and sufficient hydration. function and has broad effects on resilience, learning, memory, depression,

Research continues to reveal the ways in which diet, physical exercise, mental exercise, socialization and stress reduction can improve, if not eliminate, symptoms of such conditions as dementia and Alzheimer’s. These findings reflect the ancient understanding that the body and mind are inextricably linked and changeable.

Keyvan Golestaneh M.A., L.Ac. is a natural and Chinese medical practitioner, herbalist, bodyworker, psychotherapist and writer with 30 years experience in Yoga, meditation and Qi Gong. He is the director of the Conscious Health Institute. www.LapisHolisticHealth.com & www.ConsciousHealthInstitute.org EM

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21

ISSUE 12

FOOD AND DRINK

Make your own...

Wasabi Martini

icy

Sp

By Maestro Marco Head Mixer at Club Rayé

Ingredients 50g Sesame seeds (Umami) 6 cl Vodka 1 cl Lillet blanc Soy sauce, salt, black pepper for garnish

30 minutes Easy

JANEY’S CHILLI 22

Method

Over medium heat, sweat the onions and garlic in olive oil adding the beef when soft.

Ingredients for 6 people 2 medium sized red onions diced 2 cloves garlic

Original

Add spices, a dash of Worcestershire sauce and the wine.

1kg minced beef

Add the chopped mushrooms.

Tbsp chilli powder

After the beef is browned, add the tomatoes and cook for 20 minutes.

Tbsp paprika

Finally add the beans and season, cook for 10 minutes.

200g chopped mushrooms

Serve with rice, top with crème fraîche / sour cream.

A glass of red wine

Tsp cumin

Preparation

3 tins chopped tomatoes

Soak 50g sesame seeds flavored with wasabi in 6cl of vodka for about six hours in a dark place.

Worcestershire sauce

Separate the seeds from the vodka with a fine mesh strainer. Discard seeds.

2 tins kidney beans Salt and pepper to taste.

Chef’s Tip of the month

“When boiling

vegetables, plunge straight into iced water when cooked, it helps retain colour and flavour.

”

Take a martini glass and fill with ice cubes to let the glass cool for the preparation of the cocktail.

Fill a separate mixing glass with ice.

Pour all ingredients in the mixing glass and mix gently until the contents have cooled.

Empty the melting ice from the martini glass.

Pour the Wasabi Martini in the glass, filtering it from the ice.

Ross Campbell, Head Chef at Club Rayé

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Serve with soy sauce, salt and pepper on the side.

Tel 09.83.82.61.50

American Groceries and Café American Groceries and Café answers on contents page

Food and Drink

open

7 daYs a week

openfRoM to 8 pM a aM week 7 daYs10

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American Groceries and Café

OPEN open

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7 DAYS A WEEK a weekus.food@wanadoo.fr aM to TO 8 pM8PM 7 daYs 1010AM • un petit noir: an expresso • un café noisette: an expresso with a dash of milk • un crème: a slightly frothy white coffee • un déca: a decaf • un café allongé: a weak coffee • un café serré: a very strong expresso italian style

t he

HOw TO OrDEr AT THE CAFé

us.food@wanadoo.fr

• un petit noir: an expresso • un café noisette: an expresso with a dash of milk • un crème: a slightly frothy white coffee • un déca: a decaf • un café allongé: a weak coffee • un café serré: a very strong expresso italian style

Real taste of a MeRica t he Real taste of

• diabolo: lemonade with either mint cordial (diabolo-menthe) or pomegranate cordial (diabolo- grenadine) • monaco: beer mixed with lemonade and pomegranate cordial • perroquet (parrot): aniseed and mint cordial

a MeRica

• diabolo: lemonade with either mint cordial (diabolo-menthe) or pomegranate cordial (diabolo- grenadine) • monaco: beer mixed with lemonade and pomegranate cordial • perroquet (parrot): aniseed and mint cordial

49, avenue Bosquet 75007 el: 01 B 45 56 0075007 00 tel: 01 45 56 00 00 49, tavenue osquet • kir: white wine and blackcurrant cordial • cardinal: red wine and blackcurrant cordial

• kir: white wine and blackcurrant cordial • cardinal: red wine and blackcurrant cordial

English Specialties

English Specialties

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CHANTILLY 96, rue du Connétable 60500 Chantilly

us.food@wanadoo.fr

Tel/Fax 03 a44slightly 57 22 20 white coffee • un déca: a decaf • un café allongé: a weak • un crème: frothy coffee • un café serré: a very strong expresso italian style theenglishshop@wanadoo.fr www.theenglishshop.info

t he

CHANTILLY 96, rue du Connétable 60500 Chantilly Tues - Sun 10am - 7pm (shop and tea room) Tel/Fax 03 44 57 22 20

us.food@wanadoo.fr theenglishshop@wanadoo.fr

Real taste of a MeRica t he Real taste of

• diabolo: lemonade with either mint cordial (diabolo-menthe) or pomegranate cordial www.paris-insiderguide.com (diabolo- grenadine) • monaco: beer mixed with lemonade and pomegranate cordial 133 • perroquet (parrot): aniseed and mint cordial

www.theenglishshop.info

a MeRica

www.paris-insiderguide.com

133

49, avenue Bosquet 75007 tavenue el: 01 B45 56 0075007 00A taste 49, tel: 01of 45England 56 00 00 A taste ofosquet England • kir: white wine and blackcurrant cordial • cardinal: red wine and blackcurrant cordial

English Specialties

HOw TO OrDEr AT THE CAFéHOw TO OrDEr AT THE CAFé

• un petit noir: an expresso •Auntaste café noisette: expresso with a dash of milk •ofunEngland petitannoir: an expresso • un café noisette: an expresso with a dash of milk • un crème: a slightly frothy white coffee • un déca:aaslightly decaf •frothy un café allongé: • un crème: white coffeea •weak un déca: a decaf • un café allongé: a weak coffee • un café serré: a very strong expresso style coffee •italian un café serré: a very strong expresso italian style

Groceries Greeting Cards Groceries Greeting Cards Groceries Greeting • diabolo: lemonade with eitherCards mint cordial (diabolo-menthe) or pomegranate cordial • diabolo: lemonade with either mint cordial (diabolo-menthe) or pomegranate cordial (diabologrenadine) • monaco: beer mixed with lemonade and pomegranate cordial (diabologrenadine) • monaco: beer mixed with lemonade and pomegranate cordial Gifts Magazines Gifts Magazines Gifts Magazines • perroquet (parrot): aniseed and mint cordial • perroquet (parrot): aniseed and mint cordial PARIS 10, rue Mesnil 75016 Paris

Tues - Sat 10.30am - 7pm PARIS 10,wine rue Mesnil 75016 Paris PARIS 10,wine rue Mesnil Pariscordial Tel 01 45 53 11 40 blackcurrant cordial • kir: white and • cardinal: redand wine and75016 blackcurrant • kir: white blackcurrant cordial • cardinal: red wine and blackcurrant cordial Tues -CHANTILLY Sat 10.30am 7pm 60500 Tues 96, rue du Connétable Chantilly - Sat 10.30am - 7pm Sun 10am - 7pm (shop and tea room) English Specialties English Tel 01Tues 45 - 53 11 40 Tel 01 Specialties 45 53 11 40 Tel/Fax 03 44 57 22 20

Web www.paris.expatriatesmagazine.com

Mc coY cafe

Groceries Greeting Groceries GreetingorCards • diabolo: lemonade with eitherCards mint cordial (diabolo-menthe) or pomegranate cordial • diabolo: lemonade with either mint cordial (diabolo-menthe) pomegranate cordial us.food@wanadoo.fr (diabologrenadine) • monaco: mixed withd lemonade pomegranate cordial (diabologrenadine) • monaco: beer mixed with pomegranate cordial BReakfast , BRunch , lbeer unch and inneR cooked oRdeR B Reakfast , Band Runch , lto unch and dlemonade inneR and cooked to oRdeR Gifts Magazines Gifts Magazines • perroquet (parrot): and mint cordial • perroquet (parrot):PARIS aniseed and mint cordial he Real of aaniseed MeRica PARIS 10,t rue Mesnil 75016taste Paris 10, rue Mesnil 75016 Paris Tues - Sat 10.30am - 7pm Tues - Sat 10.30am - 7pm c cordial c cordial 49,45 avenue osquet 75007 tel•: 01 45 56 00 00and Tel 01 53 11 40Bblackcurrant Tel 45 53 11 40red wine and blackcurrant cordial • kir: white wine and • cardinal: red wineblackcurrant and blackcurrant cordial kir: white wine •01cardinal: HOw TO OrDEr AT THE CAFé - Sun 10am - 7pm (shop and tea room) English Tues Specialties Specialties • un petit noir: an expresso • un café noisette:English an expresso with a dash of milk

To list your service call 09.83.82.61.50

?

open 7 daYs a week

theenglishshop@wanadoo.fr www.theenglishshop.info CHANTILLY 96, rue du Connétable 60500 Chantilly CHANTILLY 96, rue du Connétable 60500 Chantilly HANDYMAN/REMODELING/ DECORATION HOME 133 - 7pm Tues www.paris-insiderguide.com - Sun 10am - 7pm (shop and tea- Sun room) Tues 10am (shop and tea room) PLASTERING, PAINTING, WE-DO-IT-ALL Tel/Fax 03 44 57 22 20 Tel/Fax 03 44 57RENOVATION 22 20

PLUMBING, ELECTRICITY, (Renovation & Decoration)High quality work, www.theenglishshop.info theenglishshop@wanadoo.fr www.theenglishshop.info ENGLISH SPEAKING 30 years of A taste ofcarpentry.

England A taste of England TILING painting, tiling, Kitchen installation.

theenglishshop@wanadoo.fr

Plumbing, Electricity with pro- fessional team.

High standards and timely work, references. www.paris-insiderguide.com 133 www.paris-insiderguide.com Work everywhere in France , very reasonable For a free quote, call Robert :

06 43 55 35 70

issue5.inddqualitypaintingbyrobert@gmail.com 36

price.

Call Riaz : 06 22 37 34 85

Groceries GreetingGroceries Cards charkhe397@gmail.com Greeting Cards Gifts Magazines Gifts Magazines

experience, references upon request, 133 small We can help you with any project or big, let the specialist do it right.

10/04/2014 14:47:30

Call Max 06.12.32.04.39

Health

answers on contents page

RÉFLEXOLOGIE AVON To list your service call 09.83.82.61.50 24

;;Pain relief ;;Stress relief ;;Eliminate toxins ;;Improve circulation ;;Improved sleep

RÉFLEXOLOGIE AVON

15 AVENUE FRANKLIN ROOSEVELT 77210 TEL 06.89.11.80.34 WWW.RÉFLEXOLOGIE-AVON.FR PARKING AVAILABLE

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Psychotherapy, Energy Healing and Retreats Balance, re-energize and heal Your Self and your life…

Fabrice Bernardini - Coach Sportif

Web www.paris.expatriatesmagazine.com

Expert TRX, Body Building, Weightloss, Toning Home - Office - Gym - Group rates 06.13.15.44.29 French-speaking only

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Combine the resourcefulness of Yoga with the well-being of a professional massage in one session Sujata Rey: She is a yoga teacher with 30 years of experience and a reiki/shiatsu massage professional who worked at the Ritz Paris, the Trianon Palace in Versailles and other leading Spas around the world 06 28 34 15 011 gradeziela@gmail.com

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Now that summer is over… Christmas and New Year’s is just around the corner! Have stubborn belly fat? Want to get back into shape? Need Motivation? Book your complimentary fitness session at evolvewithfitmarypt.webs.com Combine the resourcefulness of Yoga with the well-being of a professional massage in one session Sujata Rey: She is a yoga teacher with 30 years of experience and a reiki/shiatsu massage professional who worked at the Ritz Paris, the Trianon Palace in Versailles and other leading Spas around the world 06 28 34 15 11 gradeziela@gmail.com

Advertise in Expatriates Magazine 45,000 community members 6,000 print readers 140+ distributors Embassies, Corportations, Schools and Local Businesses 3 Locations (Paris, Fontainebleau and Saint Germain en Laye) Call 09.83.82.61.50 Paris.expatriatesmagazine.com contact@expatriatesmagazine.com Print - Social - Web - Events

Learning Learning

answers on contents page

Make French Yours!

6 rue des Lions Saint Paul - 75004 Paris - Tel. 09 81 84 45 10

info@lalangueparis.com - www.lalangueparis.com

Tourism

Certified, native French tutor offers quality French lessons in Paris. Personalised tuition, at all levels. Courses are held in the 5th arrondissement (Les Gobelins).

06 70 51 59 66 www.frenchcourses-paris.com

French Lessons with experienced French teacher.

Priority to oral expression, you’ll improve your grammar and syntax easily. All levels.

Professional and friendly.

Céline 06.95.89.30.56

Certified teacher with a lot of experience deliver private or group classes of french as a foreign language to adults. All levels.

Contact : 01 42 36 65 98 lefrancaissansfaute@gmail.com www.cours-francais-paris.fr

Learn French Slang and Verlan on Page 8 Bikes, Bags, & Trains Our centrally located office (Chatelet/Les Halles) provides a variety of traveller services, including luggage storage, specializing in bike & train travel.

Better yet, join us for one of our guided cycle tours throughout France and continental Europe!

Since 1986

bluemarble.org

Pets

Apply online or upload your resume ON

www.jobs-in-paris.fr

Account Manager

We are a high-end global ground transportation company serving a vip clientele. You enjoy the practical aspects of travel and are comfortable with numbers.

REF #6581 CDI Travel Agent

You have studied travel and have some experience in travel and event organization. You have good communication skills and are confortable with english and ideally french. Other languages are also welcome.

REF #6485 CDI

english professor

The candidate should have confirmed teaching experience with a desire to work within a team setting.

REF #5589 CDI Customer Service Staff

As a member of our customer service staff, reservations and purchasing team, you are a key part of our ability to provide a stellar experience for our guests...

REF #7451 CDD Front Office Staff

Our Front Office Staff are the foundation of what we do. Our mission is to provide safe, fun, and unforgettable experience ...

REF #5361 CDD

Dog Trainer & Behaviourist

Professional, Qualified, Experienced, dog trainer offers private lessons, in and around your home Puppies, obedience, socialisation, Fun K9 games, and Problem Behaviour Consultations English & French spoken Contact Samantha on 06 77 20 49 90 or www.englishdogtrainerinparis.com

Music Sax for beginners Alto Saxophone or Tenor Saxophone lessons, Start playing music while learning the basics. Call Trevor on Hm - 09 83 55 90 21 Mb 06 12 33 61 64 Guitar Teacher Patient Teacher who want you to love music - Flexible schedules and Rates For more details contact at sumit10986roy@gmail.com or 07 53 37 29 16

Community

Family ump &

eyond Pre natal classes, lactation support, post natal visits and more

Cultural adventures in Paris

Join WICE and discover diverse cultural, educational, and social activities with a dynamic international community in Paris.

www.bump-and-beyond.net meagan@bump-and-beyond.net

www.wice-paris.org • wice@wice-paris.org

25

Web www.paris.expatriatesmagazine.com

We’re different - discover why.

Employment

To list your service call 09.83.82.61.50

Intensive and 'A la Carte' French courses in groups of 4 people maximum

FRENCH LESSONS PREMIUM An experienced native French teacher gives high quality, personalized French lessons to English speakers at their home or workplace. All levels, very reasonable prices. Please, Contact Laurent : 06 59 48 26 79 01 73 70 29 94 www.frenchlessons-premium.fr

ISSUE 12 answers on contents page

maths square

CAN YOU GET THROUGH THE MAZE?

test your flag knowledge

Each number is only used once.

Each row is a math equation.

Each column is a math equation Use the natural operator precedence

FLAG 1

Prep: xx mins Cook: xx mins

A) Ghana B) Bolivia C) Lithuania D) Mali

Easy Serves 4 FLAG 2

A) Uzbekistan B) Turkmenistan C) Cape Verde D) Jordan

CAN YOU SOLVE THE REBUS PUZZLES? B

A

+ 26 HOW MANY 4

R B

Y

C

E

X

A

letter words can you find L The middle letter must be used.

Proper nouns are not allowed

E

Hint; There is one 9 letter word

verlan crossword

C

D

shuffle the letters to find the words

FLAG 3

A) Croatia B) Albania C) Bosnia D) Cuba

Hint; they are languages

1

A

I

L

W

I

S

H

2

A

N J

U

B

I

P

3

H

I

M

S

E

L

F

FLAG 4

(Answers are on Page 8)

A) Colombia B) Venezuela C) Peru D) Ecuador

connect the dots Using only FOUR lines you must connect ALL of these dots.

You CANNOT take your pen off the paper Only one dot will be touched more than once.

Hint : shown on bottom right corner of Page 11

FLAG 5

A) Qatar B) Oman C) Belarus D) Ukraine Across 2. A woman (3,4) 4. It’s strange (4,5) 8. Nonsense (9) 9. A man (2,4)

Down 1. It’s weird (4,6) 3. Go on (4) 5. A party (3,4) 6. A cop (2,4) 7. Music (2,5) Email

Tel