Category Archives: FRENCH FRIDAYS

 “Henri Salvador – L’Abeille et le Papillon” 

Henri Salvador (18 July 1917 – 13 February 2008) was a French Caribbean singer.


Salvador was born in Cayenne, French Guiana. His father, Clovis, and his mother, Antonine Paterne, daughter of a native Carib Indian, were both from Guadeloupe, French West Indies. Salvador had a brother, André, and a sister, Alice.

He began his musical career as a guitarist accompanying other singers. He had learned the guitar by imitating Django Reinhardt’s recordings, and was to work alongside him in the 1940s. Salvador recorded several songs written by Boris Vian with Quincy Jones as arranger. He played many years with Ray Ventura et Ses Collégiens where he used to sing, dance and even play comedy on stage.

He also appeared in movies including Nous irons à Monte-Carlo (1950), Nous irons à Paris (Jean Boyer’s film of 1949 with the Peters Sisters) and Mademoiselle s’amuse (1948).

He is known to have recorded the first French rock and roll songs in 1957 written by Boris Vian and Michel Legrand — “Rock’n Roll Mops”, “Rock hoquet, Va t’faire cuire un oeuf, man” and “Dis-moi qu’tu m’aimes rock” — under the artist name of Henry Cording (a play on the word “Recording”). Despite this historical aspect, he never ceased to claim that he disliked rock and roll and even refused to talk about this subject later on.

In the 1960s, Salvador was the host of several popular television variety shows on French TV. In 1964, he scored a hit with “Zorro est arrivé”, which was inspired by The Coasters’ U.S. hit “Along Came Jones”. He is also famous for his rich, catchy laugh, which is a theme in many of his humorous songs. In 1969, Henri Salvador recorded a variation of “Mah Nà Mah Nà” entitled “Mais non, mais non” (“But No, But No” or “Of Course Not, Of Course Not”), with lyrics he had written in French to Piero Umiliani’s music.

Henri Salvador and his song “Dans mon île” (1957) were thought to be an influence on Antônio Carlos Jobim in formulating the Brazilian bossa nova style.[1]

Caetano Veloso, a famous Brazilian composer and singer, made Henri Salvador famous to Brazilian audiences with the song “Reconvexo”, in which he says “quem não sentiu o swing de Henri Salvador?” (“who hasn’t felt the swing of Henri Salvador?”). Veloso also recorded a version of Salvador’s song “Dans mon île”.

At the age of 70, Salvador was the voice-over of the crab Sebastian in the 1989 French dubbing of Disney’s The Little Mermaid. Recordings of “Embrasse-la” (“Kiss the Girl”) can be found on YouTube.

Salvador discovered singers Keren Ann and Art Mengo.

He died of a ruptured aneurysm at his home in the early hours of 13 February 2008. He was 90 years of age. He was buried next to his wife Jacqueline in Père-Lachaise Cemetery.
He was known as a supporter of Paris Saint-Germain F.C. He obtained four seats for life in the Parc des Princes.


Posted by on February 17, 2017 in FRENCH FRIDAYS, music



Tu Me Manqueras Toujours –  lyrics  (translation)  Artist: Priscillia Featuring feat: Marvin

Priscilla, Born: June 20, 1986 (age 30 years)

Genre: World

Albums: Un peu de moi, Un peu de moi (Instrumental), Priscillia, 1er amour

Record labels: WUM Productions, MUW Tropikal, DEBS MUSIC, Wum productions/shark ent, Pastel Productions


Aimer de nouveau

En mode Kizomba Zouk Love, Vol.2 (60 hits Kizomba Zouk Love) · 2017

Vini doudou

Priscillia · 2007

Mwen renmen bizwen

Avec toi

Un peu de moi · 2010

Fleur d’ébène Part II

Priscillia · 2007

Fleur d’ébène



Priscillia · 2007

Juste un Kiss

Fashion Zouk, Vol. 2 · 2014

Pa pléré

(English translation)  Albums/Record Labels/Songs

Albums: A bit of me, A bit of me (Instrumental), Priscillia, 1er amour
Record labels: WUM Productions, MUW Tropikal, DEBS MUSIC, Wum productions / shark ent, Pastel Productions


Love again

In Kizomba mode Zouk Love, Vol.2 (60 hits Kizomba Zouk Love) · 2017

come doudou

Priscillia · 2007

I love bizwen

With you

A bit of me · 2010

Ebony Flower Part II

Priscillia · 2007

Ebony Flower



Priscillia · 2007

Just a Kiss

Fashion Zouk, Vol. 2 · 2014

Pa filled


(English Translation) ~Marvin~

The singer Marvin carton on the Caribbean waves with his tube “K.O”. Having already a solid musical experience, the artist intends to conquer the continent.

Author, composer and performer, Marvin grew up in Brittany. Métis of African descent, he quickly became interested in his different cultures and was inspired by his music. Following a five-year vocal training with one of the most famous singing teachers in France, Pierre Cappelle, Marvin travels through the piano-bars of the Côte d’Azur and acquires a real scenic experience. He then moved to Asia and performed in luxury hotels. His music is tinged with Caribbean sounds, RNB, soul and jazz. His songs at the crossroads of musical styles are reminiscent of three Guadeloupian artists: Thierry Cham, Medhy Custos and Slai.

Thanks to the support of DJ Wilson, he began writing his first solo album “Corps et Ames” in 2005, which made his passion for music a reality. Many Caribbean artists support him in his project and he writes in turn for several of them. The opus is a success of esteem and Marvin returns this year with a new album.

Prelude of this disc, the title “K.O” is a success in the West Indies and the artist already occurs in Europe. A mixture of RNB and zouk, this song could well open to Marvin the doors of the continent.

(French version) ~Marvin~

Le chanteur Marvin cartonne sur les ondes antillaises avec son tube “K.O”. Ayant déjà une solide expérience musicale, l’artiste compte bien conquérir le continent.

Auteur, compositeur et interprète, Marvin a grandi en Bretagne. Métis d’origine africaine, il s’est rapidement intéressé à ses différentes cultures et s’en est inspiré pour sa musique. Suite à une formation vocale de cinq ans avec l’un des professeurs de chant les plus réputés en France, Pierre Cappelle, Marvin parcourt les piano-bars de la Côte d’Azur et acquiert une véritable expérience scénique. Il part ensuite en Asie et se produit dans des hôtels de luxe. Sa musique se teinte de sonorités caribéennes, de RNB, de soul et de jazz. Ses chansons à la croisée des styles musicaux ne sont pas sans rappeler trois artistes guadeloupéens : Thierry Cham, Medhy Custos et Slaï.

Grâce au soutien de DJ Wilson, il débute en 2005 l’écriture de son premier album solo “Corps et Ames”, lequel concrétise sa passion pour la musique. De nombreux artistes antillais le soutiennent dans son projet et il écrit à son tour pour plusieurs d’entre eux. L’opus connaît un succès d’estime et Marvin revient cette année avec un nouvel album.

Prélude de ce disque, le titre “K.O” est un succès aux Antilles et l’artiste se produit déjà en Europe. Mélange de RNB et de zouk, cette chanson pourrait bien ouvrir à Marvin les portes du continent.



(Tu Me Manqueras Toujours)

I’ll Always Miss You  (English translation)

I’ll Always Miss You
I’ll be here, beside you

Even if I know you don’t see me

I’ll walk in your footsteps

Even in the sky, close to you..

Your guardian angel is the day and night

Your soulmate is in paradise

I’ll love you even in death

Because my love is very strong

Why has life done this to us?

Why aren’t you beside me anymore?

I have cried and yelled many times

Praying the skies to let you

Tell me again, once more

That for your whole life, you’ll love only me

I’ll come every night to talk to you

In all of your dreams, oh, my adore

You’re gone, you left me only the memories, my adore

I remember your kisses

As if you’re coming to kiss me

In the silence of you absence

I always believe to hear you sing…

This melody that you loved

It fills my life and my spirit with your cheerfulness


I’ll always miss you

I’ll always miss you

I’ll always miss you

My love, forever

I’ll always miss you

I’ll always miss you

I’ll always miss you

My love…

The memories of the first day

That we passed, making love

The emotions, the words of love

We’d always rhyme together

I remember your pleasure

Of the good moments of delirium

And I will remember

the best of you in my memory

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Posted by on February 17, 2017 in duet, FRENCH FRIDAYS, music



Je pense à toi (I’m thinking of you) – Jean François Michael

Yves Roze better known as Jean-François Michael is a French singer born on 16 April 1946. Between 1963 and 1968, he sang under his birth name Yves Roze. In 1968, Michel Berger (under his real name Michel Hamburger) wrote “Adieu Jolie Candy” that was a hit for Jean-François Michael. It sold over one million copies, and was awarded a gold disc.[1]

Under the new name Jean-François Michael, sometimes the “e” in Michael was written with the umlaut on the “e” as in Jean-François Michaël, he released three albums between 1968 and 1972, and a number of singles, but struck by a grave illness, he abandoned his musical career. He came back in 1975, but as a music director and record producer.



I think of you my love, my belovedDon’t leave me, my love, my dear

When I’m in my bed I dream only of you

And when I wake, I think only of you


If I don’t see you, I can say nothing,

I can do nothing, I can see nothing

I don’t want to know about anything

My love, my dearest

You’ve been promised the world by some

Others promised heaven*

Some promised you the moon
Song Lyrics in French

Je pense à toi

Je pense a toi, mon amour, ma bien aimee

Ne m’abandonne pas, mon amour, ma cherie


Quand je suis dans mon lit, je ne reve qu’a toi

Et quand je me reveille, je ne pense qu’a toi


Si je ne te vois pas, je ne peux rien dire

Je ne peux rien faire, je ne peux rien voir

Je ne veux rien savoir

Mon amour, ma cherie


Certains t’ont promis la terre

D’autres promettent le ciel

Il y en a qui t’ont promis la lune

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Posted by on February 17, 2017 in FRENCH FRIDAYS, music


Kim et Marvin Ne t’en va pas [PAROLES] 


Métisse of African origin who grew up in Brittany, Marvin is a young author / performer of 23 years who made his debut in music from an early age. After five years of vocal training with one of France’s most renowned singing instructors, he traveled to the piano-bars of the Côte d’Azur to acquire a stage experience. More than a means of making oneself known, this represents for him a true means of expression. He then headed to Asia where he will have the opportunity to sing in the biggest Asian hotels in order to discover a public and a different but equally rewarding experience. His musical inspiration is focused on Caribbean music as well as on r’n’b, soul and jazz. At the end of 2005, thanks to the support of DJ Wilson, Marvin began writing his first solo album which represented the realization of his passion for music. He has had the chance to obtain the support of the best composers and artists of Caribbean music. This will allow him to write other songs for different singers who have been seduced by the texts of this young talent that has not finished making mention of him



Métisse d’origine Africaine qui a grandit en Bretagne, Marvin est un jeune auteur/interprète de 23 ans qui a fait ses débuts dans la musique dès son plus jeune âge. Suite à une formation vocale de cinq années avec l’un des professeur de chant les plus réputé de France, il parcourra les pianos-bars de la côte d’Azur afin d’acquérir une expérience scénique. Plus qu’un moyen de se faire connaître, cela représente pour lui un véritable moyen d’expression. Il se dirigera ensuite vers l’Asie où il aura l’occasion de chanter dans les plus gros hôtels asiatiques afin de découvrir un public et une expérience différente mais néanmoins tout aussi enrichissante. Ses inspirations musicales sont aussi bien tournées vers les musiques caribéennes, que vers le r’n’b, la soul ou encore le Jazz. A la fin de l’année 2005, grâce au soutien de Dj Wilson, Marvin débute l’écriture de son premier album solo qui représente la concrétisation de sa passion pour la musique. Il a eu pour cet album la chance d’obtenir le soutient des meilleurs compositeurs et artistes de musique antillaise. Ce qui lui permettra d’écrire d’autres morceaux pour différents chanteurs qui ont été séduit par les textes de ce jeune talent qui n’a pas fini de faire parler de lui.


(Lyrics in English)
Don’t go away

If you love her, don’t go away

Daddy, if you love her, tell her

That she is the woman of your life, life, life


Daddy, don’t go away

We don’t want to live without you

Don’t go away at the end of the night


Night, you frighten me

Night, you do not finish

Like a thief

He has left without me


All three of us won’t go to the cinema anymore


Night, you frighten me

Night, you do not finish

Like a thief

He has left without me


Daddy, if you thought a little of me


Where are you going

when you go away from here

I can’t live without you

With the woman of your life, life, life

Daddy don’t screw up

When we love, we don’t leave

We don’t leave at the end of the night


Night, you frighten me

Night, you do not finish

Like a thief

He has left without me


You’ll never bring me in the USA


Night, you frighten me

Night, you do not finish

Like a thief

He has left without me


Daddy, I ensure you, stop leading me on


Night, you frighten me

Night, you do not finish

Like a thief

He has left without me


Daddy, I am sure you’ll come back one day


Night, night you frighten me

Night, you do not finish

Like a thief

Daddy, I ensure you stop leading me on

Night, you frighten me

Night, you do not finish

Like a thief

He has left without me


Daddy, I am sure you’ll come back one day

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Posted by on February 17, 2017 in FRENCH FRIDAYS, music



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Posted by on February 17, 2017 in FRENCH FRIDAYS, music





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C’est La Vie – sung by Emerson, Lake and Palmer

C’est La Vie – sung by Emerson, Lake and Palmer

Emerson, Lake and Palmer is an English progressive rock band Emerson, Lake & Palmer, released as a double album in March 1977 on Atlantic Records. Following their successful 1974 world tour, the group took a break from recording and touring. They relocated to Montreux, Switzerland and Paris, France to record a new album. Each member was allocated one side of a vinyl record to write and arrange their own tracks which were performed by the group. The fourth side features songs written by the entire group. Emerson wrote his Piano Concerto No. 1, Lake wrote several songs with Peter Sinfield, and Palmer picked tracks of varied styles.


A baguette (English pronunciation: /bæˈɡɛt/; French pronunciation: [baˈɡɛt]) is a long thin loaf of French bread[1] that is commonly made from basic lean dough (the dough, though not the shape, is defined by French law). It is distinguishable by its length and crisp crust.

A baguette has a diameter of about 5 or 6 centimetres (2 or 2⅓ in) and a usual length of about 65 centimetres (26 in), although a baguette can be up to a metre (39 in) long.


The word “baguette” was not used to refer to a type of bread until 1920,[2] but what is now known as a baguette may have existed well before that. The word, derived from the Italian bacchetta,[3][4] simply means “wand” or “baton”, as in baguette magique (magic wand), baguettes chinoises (chopsticks), or baguette de direction (conductor’s baton).

Though the baguette today is often considered one of the symbols of French culture viewed from abroad, the association of France with long loaves predates any mention of it. Long, if wide, loaves had been made since the time of King Louis XIV, long thin ones since the mid-eighteenth century and by the nineteenth century some were far longer than the baguette: “… loaves of bread six feet long that look like crowbars!” (1862);[5] “Housemaids were hurrying homewards with their purchases for various Gallic breakfasts, and the long sticks of bread, a yard or two in length, carried under their arms, made an odd impression upon me.” (1898)[6]

A less direct link can be made however with deck ovens, or steam ovens. Deck/steam ovens are a combination of a gas-fired traditional oven and a brick oven, a thick “deck” of stone or firebrick heated by natural gas instead of wood. The first steam oven was brought (in the early nineteenth century) to Paris by the Austrian officer August Zang, who also introduced Vienna bread (pain viennois) and the croissant, and whom some French sources thus credit with originating the baguette.[7]

Deck ovens use steam injection, through various methods, to create the proper baguette. The oven is typically heated to well over 200 °C (390 °F). The steam allows the crust to expand before setting, thus creating a lighter, airier loaf. It also melts the dextrose on the bread’s surface, giving a slightly glazed effect.

An unsourced article in The Economist states that in October 1920 a law prevented bakers from working before 4 a.m., making it impossible to make the traditional, round loaf in time for customers’ breakfasts. The slender baguette, the article claims, solved the problem, because it could be prepared and baked much more rapidly,[8] though France had already had long thin breads for over a century at that point.

The law in question appears to be one from March 1919, though some say it took effect in October 1920:

It is forbidden to employ workers at bread and pastry making between ten in the evening and four in the morning.[9]

The rest of the account remains to be verified, but the use of the word for a long thin bread does appear to be a twentieth century innovation.

Manufacture and styles 


A “baguette de tradition française”

Baguette on bread board for table service in a restaurant

The “baguette de tradition française” is made from wheat flour, water, yeast, and common salt. It does not contain additives, but it may contain up to 2% broad bean flour, up to 0.5% soya flour, and up to 0.3% wheat malt flour.[10]

While a regular baguette is made with a direct addition of baker’s yeast, it is not unusual for artisan-style loaves to be made with a pre-ferment or “poolish”, “biga” or other bread pre-ferments to increase flavor complexity and other characteristics, as well as the addition of whole-wheat flour, or other grains such as rye.
Baguettes are closely connected to France, though they are made around the world. In France, not all long loaves are baguettes; for example, a short, almost rugby ball shaped loaf is a bâtard (literally, bastard), or a “torpedo loaf” in English; its origin is variously explained, but undocumented. Another tubular shaped loaf is known as a flûte, also known in the United States as a parisienne. Flûtes closely resemble baguettes and weigh more or less than these, depending on the region.[citation needed] A thinner loaf is called a ficelle (string). A short baguette is sometimes known as a baton (stick), or even referred to using the English translation French stick. None of these are officially defined, either legally or, for instance, in major dictionaries, any more than the baguette. French breads are also made in forms such as a miche, which is a large pan loaf, and a boule, literally ball in French, a large round loaf. Sandwich-sized loaves are sometimes known as demi-baguettes or tiers. In France a baguette must weigh 250 grams (8.75 ounces), a batard 500 grams (17.5 ounces) and a ficelle 100 grams (3.5 ounces). Baguettes, either relatively short single-serving size or cut from a longer loaf, are very often used for sandwiches, usually of the submarine sandwich type, but also panini. They are often sliced and served with pâté or cheese. As part of the traditional continental breakfast in France, slices of baguette are spread with butter and jam and dunked in bowls of coffee or hot chocolate. In the United States, French bread loaves are sometimes split in half to make French bread pizza.

Baguettes are generally made as partially free-form loaves, with the loaf formed with a series of folding and rolling motions, raised in cloth-lined baskets or in rows on a flour-impregnated towel, called a couche, and baked either directly on the hearth of a deck oven or in special perforated pans designed to hold the shape of the baguette while allowing heat through the perforations. American-style “French bread” is generally much fatter and is not baked in deck ovens, but in convection ovens.

Outside France, baguettes are also made with other doughs. For example, the Vietnamese bánh mì uses a high proportion of rice flour, while many North American bakeries make whole wheat, multigrain, and sourdough baguettes alongside French-style loaves. In addition, even classical French-style recipes vary from place to place, with some recipes adding small amounts of milk, butter, sugar, or malt extract, depending on the desired flavour and properties in the final loaf.



Posted by on February 17, 2017 in brunch, FRENCH FRIDAYS, music



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