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Braeside Estate Wellness

Why we selected PAYOT Paris?

March 29, 2021
Payot Paris Anti-Aging Look

Everything at Braeside Estate revolves around “Feeling Good” through excellence and creative authenticity. The concept of Braeside Wellness  has been developed by Julie Moore-Cantieni. Julie has more than 20 years experience as a skincare specialist in the spa industry in Canada and in France. From Julie’s perspective everyone is unique and so is your skin. The skin is the biggest organ of the human body. It has different layers to protects you from external aggression. Your skin often reflects your organs’ health conditions and your emotions. Your skin is in constant adaptation with your environment. So to look and feel your very best  you have to nourish your precious skin day and night!

PAYOT ParisMoment of bliss + blessing

Taking care of your skin is taking of yourself and therefore it shouldn’t feel like another chore. Instead it could feel like a moment of bliss + blessing while producing visible results. This is one of the many reasons why Braeside Wellness felt in love with PAYOT Paris. Over the years Julie has explored and researched many health and beauty avenues.  Like everything she does, at the end she only works with the best.  She believes the French are the prizewinner of the competitive world of skin care; highest quality and potency of natural ingredients, fabulous textures, amazing subtle fragrances that transport you to dreamland every time you open that precious little PAYOT jar. The instantaneous visible results are in addition priceless and totally addictive!

PAYOT Paris is more than a skin care linePAYOT Paris

PAYOT Paris is more than a skin care line because it offers products that motivate you to be consistent with your daily skin care routine. The PAYOT ritual boosts your self-esteem and help you feel beautiful and comfortable in your skin at any age. The interesting PAYOT story began a 100 years ago ( in 1920) and is first and foremost about women.

DR. Nadia Payot, the founder, had the ambition to bring to women well-being and confidence. She dreamed to emancipate them and reveal their beauty by developing skincare products coupled with choreographed touch and massages; in other words: “Beauty in motion” is what PAYOT is all about. Also PAYOT is inspired by an apothecary approach and strives to source high quality active ingredients that respect the environment.

“For nearly 100 years, the PAYOT brand has been at women’s sides, at every life stage, offering skin and body care based on innovative formulas that incorporate the latest scientific advances. Authenticity and sensoriality underlie this alluring relationship that has built up over the years between the brand and these women, who are taking ownership of their beauty.”

The good news

Braeside Wellness is located in the country side of Fenelon Falls in the beautiful region of the Kawartha Lakes so you don’t have to fly to Paris to get an amazing PAYOT facial! We invite you to discover PAYOT Paris by treating yourself to one of Julie’s luxurious anti-aging PAYOT Facials. This 90 minutes sensory skin care experience will be like a relaxing mini-holiday and Julie will teach you how to enjoy an easy skin care ritual on a daily basis at home. Please visit our on-line store. Pampering yourself during a pandemic is important for the physical, mental and emotional aspects of the self and after all,  you too can fall in love with PAYOT Paris! Book your appointment today.

 

Foodies Recipes

Braeside Clafoutis

February 15, 2021
Clafoutis serving

Clafoutis was among one of Monet’s favourite deserts. The Braeside Clafoutis recipe is a delicious and easy to make dessert and with our version can be made all year round.

Clafoutis

Clafoutis is seasonal baked dessert of French origins using fresh black cherries. The following recipe uses frozen cherries as these are available year round meaning that the dessert is no longer confined to be a seasonal one.
Prep Time 10 mins
Cook Time 45 mins
Total Time 55 mins
Course Dessert
Cuisine French
Servings 8

Equipment

  • Pie dish, Ø of about 24 cm

Ingredients
  

  • 600 g Cherries frozen, 1 bag
  • 125 g Flour all purpose or pastry
  • 150 g Sugar superfine
  • 2 Eggs
  • 100 ml Milk
  • 8 g Vanilla sugar 1 sachet
  • 1 tbsp Butter softened, for greasing pie dish
  • 1 pinch Salt

Instructions
 

Cherries

  • Thaw cherries overnight in refrigerator
  • Strain cherries keeping liquid and setting aside in a small sauce pan

Batter

  • Add flour to a medium sized bowl
  • Add 50 grams of the sugar, the vanilla sugar and a pinch of salt, then stir to combine
  • Add milk to a small bowl and break the eggs into the milk
  • Scramble the eggs and milk with a fork until well blended
  • Add egg and milk mixture to flour and whisk to obtain a smooth pancake like batter

Pie

  • Preheat oven to 180°C
  • Grease the pie dish with the butter
  • Place the strained cherries into the pie dish in a single layer
  • Pour the batter evenly over the cherries
  • Sprinkle 50 grams of the sugar evenly over the top of the pie
  • Bake for 45 minutes

Coulis

  • Add the remaining 50 grams of the sugar to the sauce pan with the cherry juices
  • Simmer on low heat until all the sugar is dissolved and he juices have reduced and thickened to a fairly thick syrup (think honey)
  • Set aside to cool
  • Drizzle artistically over servings of Clafoutis and serving dish

Notes

If cherries are in season, by all means use about 500 grams of fresh cherries with stems removed and pitted, although leaving the pits in is permissible and, according to tradition, even desirable as it is said to enhance the flavours and aromas of the Clafoutis. Alas, in that case serve this dessert with a warning and, please, no cherry pit spitting contests 🙂
In any event, use black cherries if available.
If using fresh cherries you will not have the juices to make the coulis. Of course you can always take a handful of cherries, turn them into a puree with a blender and strain out the juices to make the coulis.
Clafoutis serving

Clafoutis serving

Original recipe courtesy zengourmand.com
 
Keyword cherries, clafoutis, easy, flan
Wellness

Why I Became a Zen Shiatsu Therapist

January 7, 2021
Walking by the lake

I just came back from my morning walk with Bentley, my chocolate Labrador. We went by the lake where gentle waves rolled on the sand. The sound relaxes my mind and spirit. I thought about how different my life is today than thirteen years ago.

I used to be a busy executive working downtown Toronto with no extra energy for morning walks or time to care for a dog. For my parents, it was important I obtain a big professional title coupled with a big salary.

As an ambitious young professional, I often felt sick. The superficial personalities of my colleagues and the culture of my work environment drained my energy. When the weekend rolled around, I could take time to relax but would feel worse. I went to my family doctor who said nothing was wrong, so I started to go for Massage Therapy just to relax. One day the spa concierge suggested Shiatsu. I did not know what Shiatsu was. I pronounced it “Shih Tzu”, like the dog.

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Foodies Recipes

Curry Shrimp Risotto Gratin

January 5, 2021
Curry Shrimp Risotto Gratin

Curry Shrimp Risotto Gratin

The Curry Shrimp Risotto Gratin is one of those dishes that may well make it into your regular monthly repertoire, as it does here at Braeside Estate. It’s easy to make, tastes wonderful, has a mild curry aroma and will impress your guests with the fancy version (see notes).
Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Course Main Course
Cuisine International, Spanish
Servings 6
Calories 280 kcal

Ingredients
  

  • 1 tbsp Butter
  • 1 tbsp Olive oil
  • 150 g (1 cup) Risotto rice Arborio but if you can get it – Vialone or Carnaroli preferred
  • 1 Onion finely chopped
  • 1 tbsp Curry
  • 150 ml (¾ cup) white wine
  • 350 ml (1½ cups) chicken boullion
  • 200 g large shrimp about 18 shrimp of size 31-40
  • 6 extra jumbo shrimp – size 16-20 optional
  • 1 small jar of Artichoke hearts about 6 pcs. diced
  • 5 tbsp Parmesan grated
  • 180 g (3/4 cup) Sour cream
  • Salt and pepper to taste
  • Extra butter for gratin

Instructions
 

  • In large pot heat butter and olive oil
  • Add onion and sauté for 2 minutes
  • Add rice and stir until evenly coated, then add curry and again stir to coat, about 2 minutes
  • Add wine to deglaze and cook until nearly absorbed
  • Add bouillon one ladle at a time and continue to cook with minimal stirring, always waiting until liquid is nearly absorbed, about 20 minutes
  • Stir in artichoke hearts, then add shrimp
  • Mix in 3 tbsp of the Parmesan, reserving rest
  • Carefully fold in sour cream, then transfer to a (round) gratin dish
  • Top with remaining Parmesan
  • Decorate with Extra Jumbo Shrimp if using
  • Distribute flakes of butter all over top and bake in pre-heated oven at 220°C for 10 minutes.
  • Finish under grill setting until you obtain a golden crust
  • Serve with a nice glass of white wine

Notes

You can make this recipe in two versions. A “plain” or “everyday” version and a “fancy” one. The fancy one simply adds one extra large shrimp per person on top of the gratin as a decorative kicker.
Recipe courtesy zengourmand.com
Keyword curry, risotto, shrimp
Creativity Wellness

Relax! New Spa Services at Braeside Estate

November 5, 2020
Felicia uses PAYOT

Located in a charmingly restored 1862 Irish settler house on a rural County Road of Fenelon Falls,  Braeside Estate (BE) Wellness is the most exciting luxury spa in the Kawartha Lakes. It’s a true oasis of tranquility and relaxation because Braeside Estate is a new sanctuary of splendid escape in nature providing an uplifting environment and serene atmosphere.

Julie is one of a few Canadians certified in Zen Shiatsu, Bamboo-Fusion and trained in aesthetic in France. With more that 20 years experience in the spa industry she performs  “The most luxurious Zen Massages and Anti-Aging Facials on the planet!” Our main clientele is often artists, actors, writers, musicians. We attract experienced massage-goers who need to enhance their well-being by harmonizing the flow of Qi in their body. Her treatments  increase synchronicity between the physical, mental and emotional aspect of the self and for sure you will feel remarkably at ease after any of her treatments, in both mind and body.

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Braeside Estate Wellness

PAYOT From Paris

November 4, 2020
Payot Together

PAYOT is a cosmetic brand with an international reputation, born in 1920 of the extraordinary vision of one woman: Nadia Payot.

In 1913 Nadia Payot became the first female doctor of her generation. She was a generous woman who demonstrated her commitment by using her medical expertise to contribute to the beauty of women. During a trip to New York in 1917, her curiosity found a new focus: the opportunity to provide well-being and happiness to all women through the world of Beauty Institutes. New York was the stage for a life-changing encounter which paved the way for the PAYOT brand. Nadia developed a friendship with the Russian prima ballerina Anna Pavlova. This meeting led her to understand that if a body sculpted by exercise can stay young why couldn’t the same be true for a face?

History of PayotExclusive Facial Massage Technique

This simple observation led the young visionary to create an exclusive facial massage technique which earned her an international reputation. The massage is composed of 42 choreographed movements. The pressure applied to the skin releases tension and restores radiance. In addition she created a line of unique treatments which act in symbiosis with a specific application technique. So in 1920 PAYOT, an avant-garde beauty brand was inspired by the scents of plants and knowledge of herbs. Nadia demonstrated her difference and boldness by presenting her creams in packages whose shapes were inspired by the female body.

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Braeside Estate Foodies

Easy Sunday Cake Recipe

November 4, 2020
Easy Sunday Cake

Easy Sunday Cake

The “Easy Sunday Cake” is light dessert that goes well with an after dinner coffee or digestive. It requires few ingredients and very little time to make, yet is always a great hit with fanily and guests alike. Once again, credit for the original recipe goes to my mother.
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course Dessert
Cuisine German, Swiss
Servings 12
Calories 118 kcal

Ingredients
  

  • 250 g 8 oz Flour (Pastry or all purpose)
  • 250 g 8 oz Sugar
  • 2 Eggs
  • 250 ml 1 cup Milk
  • 150 ml 2/3 cup Oil (e.g. vegetable but NOT Olive oil
  • 1/2 package of Vanilla sugar
  • 5 ml 1 tsp Baking powdwer
  • 100 g 3 – 4 oz Hazelnuts (Filberts), ground
  • 30 ml 2 tbsp Cocoa powder
  • Icing sugar

Instructions
 

  • Preheat the oven to 180 °C (350 °F)
  • In a large bowl, beat eggs and sugar until foamy with a hand mixer.
  • Add milk and oil while continuing to mix on low speed
  • Incorporate flour, hazelnuts, baking powder, vanilla sugar and Cocoa powder
  • Pour mixture into a suitable baking pan (loaf, spring form, Bundt etc.)
  • Bake for 30 minutes or until a toothpick inserted in the center comes out clean
  • Let cake cool of and then finish with a dusting of icing sugar
Braeside Estate Creativity Wellness

What About Emotions

November 4, 2020
Fall Landscape by Moore-Cantieni

I believe that the importance of “understanding emotions” is under rated in our society. Medias and self-help books try to promote Emotional Intelligence but at the end of the day it is often addressed as trend. Emotions are often featured a bit like fashion accessories or home-décor tips and tricks…

I consciously started to travel the world of my emotions in my forties. As a girl, I studied at private school with the nuns and loved it. I recalled learning about French, English, Latin, Religion, Math, Biology, History, Geography, Chemistry, and Physique. I learned all kind of sports and had fun with arts and craft! Did someone taught us about emotions? No, I had never heard of it.

Every night of the week, I was going to ballet school and loved it. Dance always have been my true passion and my first love. When I stopped dancing fifteen years later, I sheltered dance in my heart. I locked it and threw away the key far behind my back and never looked back. For the next twenty years, when I encountered anything “dance”, I ran away as fast as I could to avoid it. I was feeling “deep emotional pain” but I had no clues what to do with it. Therefore I repressed it and moved on.

Creative Heart By Moore-CantieniFor me, dance has never been a channel of self-expressions. I love dance because it was an intense amazing trip where I could escape for hours, forget my unhappy home life and stayed focus in the beautiful world of dance. It gave me the feeling of freedom. On the other hand, it was a fantastic experience of “Being One”! One with the moves, one with the music to the point I became the music. I was one with the floor, space, movements, rhythms… This unique feeling of “being one” with the universe was exhilarating… I never dance to express my emotions and I never really understood why other dancers would say that. In retrospect, I must say that I did not know what emotions really were other than happy or sad.

Later on, I studied visual art at Cegep for two years. I had to take two courses just on “colours” for 12 weeks each, three hours per week. Why was I mixing colours for three long hours week after week? Well as an artist, you have to understand colours… The more you play with it, you learn what they are and how to use them… At university, I had to pick a few course outside my faculty. I chose a course on winter camping. Now that was fun! I studied all kind of topics like nutrition, management even philosophy… But I never signed up for the course about “Emotions” because it did not exist. It just fascinates me to see how “Emotions” aren’t in school curriculum… It is interesting to notice that school created space for sex education, but not for emotions… Hmmm… If we want the world to be a better place and reduce the cost of healthcare and reduce the divorce rate; let’s start by teaching “Emotional Intelligence” in primary school!

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Braeside Estate Creativity Gardens

The importance of Sculptures In The Landscape

November 4, 2020
Miss Kawartha - Midninght In Paris Garden Fenelon Falls

Adding art such as garden sculptures to your outdoor space is adding meaning and inspiration to your own landscape. Sculptures can do what plants alone cannot: it triggers positive moods and brings back wonderful memories. Sculptures enhance the human Miss Kawartha - Midninght In Paris Garden Fenelon Fallsheart by bringing a feeling of peace and inner joy.

Sculpture choices are quite personal. The right sculpture should resonate with your true character and energy while making the garden truly unique and original. Incorporating original sculptures into your garden can be more affordable than you think.

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Braeside Estate Creativity Gardens

Discovering Christopher Bradley-Hole

October 31, 2020
Saisbury Labolatory Design Of Christopher Bradley-Hole

Mr. Bradley-Hole is one of our favorite Landscape Designer. His work is of great inspiration to us. We never had a chance to meet him yet, but we enjoyed researching his work and discovering his philosophy.  Many reporters and writers often describe the artistic work of Bradley-Hole with recurring adjectives such as “minimal, harmonious spaces, geometric, and pure proportions”. The consistency and integrity of his design style has become a sort of mantra throughout the international press.

Christopher-Bradley-Hole the winner of the “Gold Medal & Best Garden award” at the 2013 RHS Chelsea Flower Show for the Telegraph Garden.

During an interview he said: “I’ve always had the philosophy that there should be room for people in design. I think design must have a socialist philosophy; it must be concerned with people, like people interacting and enjoying themselves, whether it’s two people or two thousand. It must be about improving people’s lives, trying to do something which is going to make the world a bit better.” He acknowledges this way of thinking involves more time and effort, but insists he would prefer breaking new grounds than just repeating tired formulas that makes ” the world a depressing place because you’re just reducing everything to a sort of banal level.” We personally find this statement refreshing and totally agree with it.

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