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Much as I like the formality one is treated with, in say, the starred hotel places such as le Bristol,...
The good news is the entire Spoon space is non-smoking, “and nobody has complained, everyone is delighted”, confirms Christian Laval...
At a luncheon to beat all lunches, Institutional Investor announced the 80 hotels it considers to be the best throughout...
And talking of the newly transformed Chiberta, as we were last week, who should I bump into but the lovely...
On a recent winter morning, paparazzi, cameras, and equipment cluttered the elegant exterior of the Hotel Plaza Athénée. I was...
A fortune was spent creating Ghislaine Arabian’s eponymous canteen in the BCBG 16th. You know women, GA had to...
In the rocky hills above Nice, where Queen Victoria once took tea, there’s a culinary revolution taking place. Jean-Marc Delacourt...
They’re a stunning couple, tall, slim and often stand in front of me for Body Sculpt at Gymnase Club, blocking...
“Put fresh grouse in the freezer for 14 days, then marinate them in milk”, advises Philippe Legendre of Le Cinq...
This year marks the 80th anniversary of D-Day and the Liberation of Paris. Marian Jones dives into the fascinating history of the generals who played a decisive role in freeing France from the Nazis.
A new chef at Le Bristol, the pie king's Paris address, a terrific new table in the 9th, and more restaurant news from the City of Light.
French pastry has been experiencing a glow-up of sorts in the last few years, says correspondent Emily Monaco. Here she meets Matthieu Carlin, the pastry chef at the new jewel-like Butterfly Pâtisserie at the Hotel de Crillon.