“I am looking to the future of cuisine”, says Alain Passard, three star chef who, after thirty years of career knows how to liberate himself from the rules of engagement by a return to the essential with his focus on the humble ingredients ...
Read more »"Champagne is the only wine that makes women more beautiful, even after they've drunk it" as Madame de Pompadour used to point out when she held a glass to her lips. We can hardly imagine what effect a Dom Pérignon Oenothèque 1993 and its ...
Read more »Far from the crowded cafés and the proliferating Starbucks, the high tea makes its grand return to London. A moment to pause and forget one's cares, in a fashion that is today both outdated and trendy. But where should we go to have our scones ...
Read more »Summer has arrived in the capital and the feeling of green, peace and nature is suddenly coming. To enjoy the change of scene for the forest of Saint Germain en Laye : direction Cazaudehore La Forestière. A haven of freshness and ...
Read more »If the name Joÿ conjures up Jean Patou's celebrated perfume - otherwise known as the most expensive perfume in the world - soon the word will also evoke the amber nectar of a vintage gallic brandy, which no doubt will become known as the Rolls Royce ...
Read more »To celebrate 130 years of the famous small yellow label of the Brut Carte Jaune, Veuve Clicquot have come up with the Yellowboam. Attention, only 3 600 individually numbered bottles will be available for sale for the modest sum of € 1500...
Read more »Far from the confits de canard, the foies gras poêlés and salads from the region of Landes, some 10,000 leagues along the river Mékong, Toulouse can boast having an excellent Vietnamese restaurant. A must for fans of spicy dishes!
Read more »It is with good reason that Veuve Clicquot chose Porsche Design Studio to create the most remarkable fridge ever seen on this planet. The design company, part of the Porsche Group, has long been known for the shivers it can send up the spines of those ...
Read more »Whether you eat it in the best restaurants or at home with a jar and spoon, whether you put it on your face or have it applied to your body, caviar is being seen in all contexts without becoming commonplace. And with reason. This luxury product 'par ...
Read more »The head chef of Le Grand Véfour is addicted to Japan. For over 30 years, he has spent long periods in the archipelago, sometimes for three months, and has maintained continuous contact with the Japanese. He has been the culinary advisor for Le ...
Read more »Farewell the fork? After centuries of consumption with silverware in hand, fingers are now back in fashion as ambassadors between our plates and our mouths. No more guilty injunctions, “We don't eat with our hands”, Finger-Food has rehabilitated ...
Read more »Located in the heart of a pine forest, La Bastide de Saint Tropez is an intimate 'tropézienne' hotel par excellence. What an elegant escape, encompassing the culinary creations of Franck Broc, with its deliciously inventive Mediterranean cuisine, ...
Read more »The new Rech has come After Aux Lyonnais and Benoît, the multi-star chief has just renewed the Rech, the restaurant avenue des Ternes. It was losing name and reputation for a few years now. Hopefully, Alain Ducasse just gave him back all its freshness ...
Read more »If Ferdinand Hédiard would have been a woodworker, the delicate grocery would have been totally different! Eugène Delacroix, Colette, Marlène Dietrich or Jean Cocteau, for over 150 years, rare are the ones who have not tried and yield ...
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