Don’t forget! Upon mentioning The Oven Experiments, Ligne Roset – Kuwait would like to offer you a gift for every purchase made for 50 KD and above at the store! The gifts items, which are extremely limited, are originally retailed for 40 – 60 KD, and that is quite the bargain. This offer will be valid until all gifts are gone. So hurry up!
So now that I’m free, I have more time to explore and check out new places and stores, or places that I’ve always wanted to go to but never have. One of these store is Ligne Roset at the Creative Design Center, formerly known as the Seven Zones, in Shuwaikh. (Click here for map)
Nestled in a quiet corner in the center, Ligne Roset, who I thought only made furniture, surprises you with a full home-ware selection from decorative accessories, lighting, rugs, textiles and of course their furniture collection. They are also quite known for their artful collaborations with both established and up-and-coming talents in contemporary design.
What caught my attention, besides the beautiful furniture and super cool lightings, is their dining and kitchen accessories. To do this place justice, I’ve divided this post into 3 different parts. There’s also a surprise my lovely readers at the end of this post, so scroll down.
Today, I’ll show you a glimpse of their cups, mugs, pots and the lovely decanters/jugs collection.
Ever since I was a little girl, French onion soup has been a favorite. So when I fell upon the treasure of a cookbook (my mother’s 70’s edition of the Betty Crocker’s Cookbook) when still young and learning to cook, naturally the first soup that I would attempt was the French onion soup. Simple and basic, it’s easy to make and tastes great. Of course, as I learned more about cuisine, I began to add French herbs, some wine (de-alcoholised in our case) and proper gruyere cheese. This weekend, I made it for my visiting sisters that have been craving it for a while. But this time, I added a new ingredient that I learned of from Elizabeth David’s French Provincial Cooking. The addition of egg yolks gave the soup a new dimension and a subtle creaminess that we loved. Thank you Elizabeth! And now for the soup: