The legendary Megève establishment has come to the capital and has established itself right near the Champs-Elysées, replacing the former Rue Balzac, the Johnny Hallyday and Claude Bouillon’s restaurant. On the menu, a simple and refined cuisine, ...
Read more »Bruno de Serbriant is the owner of a very rare, private collection! Connoisseurs and collector of old French spirits for 25 years, he is now presenting his amazing collection, unique in the world. Time for a visit...
Read more »A terrace in the heart of Paris : During the summertime, the Parc Hyatt offers you a terrace where lunch rhymes with «light», «garden» and «olive grove», but also with «serenity», «light and refined savours», at last a terrace where dinner ...
Read more »Bernard Magrez, known as the "composer of rare wines", today lets us discover remarkable «second-label wines» from the same vineyards as their renowned first-label brothers, and coming from younger lots. In the end, wines of an exceptional quality, ...
Read more »With some 350 new products in 2007 and 350,000 users, French organic cosmetics are noticeably taking off, nibbling away, little by little, at the market share of more "techno" oriented cosmetics. But the price of success obliges, organic products will ...
Read more »What has turned into a prestigious gourmet gathering : the Bernard Loiseau Culinary Festival has just ended its fourth annual event, straight from the Constance Belle Mare Plage in Mauritius, with the winner being German Chef Dirk Schroer. What better ...
Read more »He is probably the one who has best succeeded in making palace cuisine rhyme with 21st-century gastronomy: Jean-François Piège has put tradition under the spotlight at Crillon since 2004, raising the Ambassadeurs to the ranks of fine restaurants in ...
Read more »Freemasons Hall, Covent Garden, London, was sporting an unusual banner recently, “The World’s 50 Best Restaurants 2009” it proudly announced, attracting crowds of photographers eager to get a picture of Heston, Ferran, Raymond and Co., arriving ...
Read more »If like Régis Bulot (former president of Relais & Châteaux), the words "auberge" and "bistro" evokes eating out with the family, authentic and tasty cuisine, but also a warm welcome "like at home", the Auberges et Bistrots de France guide should ...
Read more »It's a well known fact that chefs work long hours but you do wonder when superchef Guy Martin ever has time to sleep. Not only Grand Vefour, his 2-star Michelin restaurant at Palais Royal, but also his cookery school L'Atelier de Guy Martin which incorporates ...
Read more »In the small, colourful streets of the Medina in Marrakech, Mohammed Fedali’s Riad has gained an irreprochable reputation. Built in the beginning of the 20th century, this mansion was originally owned by the Pacha’s secretary, before passing into ...
Read more »Incredible, isn’t it ? No less than 14 restaurants have been awarded stars by the Great Britain Michelin Guide. Follow Luxe Magazine to discover the Guide...
Read more »Bernard Magrez, the man behind rare wines is also a dream-maker... And these are dreams within our reach. Château Pape Clément, Château Fombrauge, Château La Tour Carnet, Château Pérenne : the doors of his most beautiful castles are unlocking today ...
Read more »Cheval Blanc celebrated its second anniversary with a splash and took on a 3-star. Well, at least the services of a 3-star chef, namely Yannick Alléno, the chef of the Hôtel Meurice, who has been elected by his colleagues as the best 2008 French chef. ...
Read more »Michelin's New York City 2009 Guide adds Masa Takayama to its' ***stars. One of Masa's specials for autumn is white truffle tempura. Book well ahead and be prepared for an expensive experience. Because you're worth it.
Read more »Bernard Magrez, a wine merchant (Château Pape-Clément, Château La Tour…), is a man “who is not afraid of anything” and who has had an exceptional professional career. Starting from scratch, he conquered one market after another with success, ...
Read more »We have seen the fashion of « fooding », and of « finger food » and now comes the age of « offals». The latest trend these days, introduced with talent by great chefs such as Alain Ducasse, Bruno Oger ( La Villa des ...
Read more »No easy task, apparently, to try and juggle our tight schedules and our biological clock and still fit in one hour every day at a Marrakchi hammam. That’s why the Comptoir Paris-Marrakech has decided to address that gap by opening its doors right in ...
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