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Arvin Jed Finger

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Arvin Jed Finger

Discover Agency SÀRL
Digital Marketing / Content Creator
www.discoveragency.ch

Founder at Discover Agency | My content has been viewed by over 100 million people.

30/07/2026

There are 25 of these in existence. None of them were supposed to end up here. But the Furka doesn’t care about homologation, it only asks if you have the nerve to push through it.
 The GT1 always did.

Made in studio Discover Studio | Luxury Campaigns

29/07/2026

Face of a Le Mans winner. Headlights that never saw a speed limit. The GT1 was engineered for one night in June,
everything else is borrowed time.

Made in studio Discover Studio | Luxury Campaigns

28/07/2026

The GT1 never belonged on a public road. That’s exactly why it’s here. Le Mans livery, Furka Pass, summer 2026, a car built to win the world’s hardest race, alone in the Alps with nowhere to be.
 Some machines deserve more than a museum.

AI-directed Discover Studio | Luxury Campaigns

17/05/2026

Speed Yellow at Le Mans. One car, one road, no traffic. Some visuals don’t need a caption. This is almost one of them.

Classic Lemon Tart recipe.
Sharp, clean, no fuss.

INGREDIENTS
• 200 grams plain flour
• 100 grams cold butter, cubed
• 50 grams icing sugar
• 1 egg yolk
• 2 tablespoons cold water
• 4 eggs
• 150 grams caster sugar
• 150 milliliters double cream
• 3 medium lemons, zested and juiced

STEPS
1. Make the pastry: Blitz 200 grams plain flour, 100 grams cold butter, cubed, and 50 grams icing sugar until breadcrumbs. Add 1 egg yolk and 2 tablespoons cold water, bring together into a dough. Wrap and chill for 30 minutes.
2. Blind bake: Roll out, line a 23cm tart tin, prick the base. Line with parchment and baking beans. Bake at 180°C for 15 minutes, remove beans, bake 5 more minutes until golden.
3. Make the filling: Whisk 4 eggs, 150 grams caster sugar, 150 milliliters double cream, and the zest and juice of 3 medium lemons, zested and juiced together until combined.
4. Fill and bake: Pour filling into the warm tart shell. Bake at 150°C for 25–30 minutes until just set with a slight wobble in the centre.
5. Cool and serve: Leave to cool completely before slicing. Dust with icing sugar to serve.
—————————-
NOTES
The filling should wobble like jelly when you take it out — it firms up as it cools. Don’t overbake or it cracks.

15/05/2026

Quick stop. Fresh rubber. Back out in seconds. The Macan GTS doesn’t know how to do slow, even when it’s standing still.

Classic Lemon Tart recipe.
Sharp, clean, no fuss.

INGREDIENTS
• 200 grams plain flour
• 100 grams cold butter, cubed
• 50 grams icing sugar
• 1 egg yolk
• 2 tablespoons cold water
• 4 eggs
• 150 grams caster sugar
• 150 milliliters double cream
• 3 medium lemons, zested and juiced

STEPS
1. Make the pastry: Blitz 200 grams plain flour, 100 grams cold butter, cubed, and 50 grams icing sugar until breadcrumbs. Add 1 egg yolk and 2 tablespoons cold water, bring together into a dough. Wrap and chill for 30 minutes.
2. Blind bake: Roll out, line a 23cm tart tin, prick the base. Line with parchment and baking beans. Bake at 180°C for 15 minutes, remove beans, bake 5 more minutes until golden.
3. Make the filling: Whisk 4 eggs, 150 grams caster sugar, 150 milliliters double cream, and the zest and juice of 3 medium lemons, zested and juiced together until combined.
4. Fill and bake: Pour filling into the warm tart shell. Bake at 150°C for 25–30 minutes until just set with a slight wobble in the centre.
5. Cool and serve: Leave to cool completely before slicing. Dust with icing sugar to serve.

NOTES
The filling should wobble like jelly when you take it out — it firms up as it cools. Don’t overbake or it cracks.

08/05/2026

A Le Mans racer. A road car. Same blood, same badge.
The Macan had no business holding that line… but it did. 🏁
—
Classic Lemon Tart recipe.
Sharp, clean, no fuss.

INGREDIENTS
• 200 grams plain flour
• 100 grams cold butter, cubed
• 50 grams icing sugar
• 1 egg yolk
• 2 tablespoons cold water
• 4 eggs
• 150 grams caster sugar
• 150 milliliters double cream
• 3 medium lemons, zested and juiced

STEPS
1. Make the pastry: Blitz 200 grams plain flour, 100 grams cold butter, cubed, and 50 grams icing sugar until breadcrumbs. Add 1 egg yolk and 2 tablespoons cold water, bring together into a dough. Wrap and chill for 30 minutes.
2. Blind bake: Roll out, line a 23cm tart tin, prick the base. Line with parchment and baking beans. Bake at 180°C for 15 minutes, remove beans, bake 5 more minutes until golden.
3. Make the filling: Whisk 4 eggs, 150 grams caster sugar, 150 milliliters double cream, and the zest and juice of 3 medium lemons, zested and juiced together until combined.
4. Fill and bake: Pour filling into the warm tart shell. Bake at 150°C for 25–30 minutes until just set with a slight wobble in the centre.
5. Cool and serve: Leave to cool completely before slicing. Dust with icing sugar to serve.

NOTES
The filling should wobble like jelly when you take it out — it firms up as it cools. Don’t overbake or it cracks.

#963

06/05/2026

White and green. Wildflowers. Grindelwald. The car belongs here more than anywhere else.

Here’s a fast and easy 🌮 recipe (ready in ~15 minutes).
Ingredients (4 tacos)
* 250 g ground beef (or chicken)
* 1 small onion (chopped)
* 1 tsp paprika
* 1 tsp cumin
* Salt & pepper
* 4 taco shells or small tortillas
* 1 tomato (diced)
* Lettuce (shredded)
* Grated cheese
* Salsa or sour cream (optional)
Steps
1. Cook the meat Heat a pan, sauté onion 1–2 min. Add ground meat, cook 5–7 min until browned. Season with paprika, cumin, salt, and pepper.
2. Warm the shells Heat tacos in oven (3–5 min at 180°C) or briefly in a pan.
3. Assemble Fill shells with meat, then add tomato, lettuce, cheese, and sauce.
4. Serve immediately Best eaten warm and fresh.

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Versoix

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http://www.discoveragency.ch/

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