Luxembourg is small, yet I find that there is always some new surprise awaiting me. And true to form, I recently discovered a hospitality gem, called Mama Shelter. Its warm quirkiness was unusually attractive.
Food Fashion is about flavors, textures, colors, ingredients, and techniques. But it is design that brings these elements together. Food is made fashionable by a chef’s ability to tell a story, using visceral imagery.
I am fascinated with the emergence of Food Fashion. The next big question to ask is: How climate-smart are we about the food we eat?
Food is as much about the art, design, textures, colors, ingredients, and techniques, as is apparel fashion. I call this Food Fashion!
I celebrated my birthday in Paris, at 6 Michelin Starred Chef Yannick Alléno’s, Pavillon Ledoyen. I am a huge fan of Alléno. So, you can imagine my thrill.
My introduction to oysters was in Hong Kong on my 16th birthday. As a teenager you feel “the world is my oyster!” Little did I realize the oyster would become a huge part of my world.
La Chèvre d’Or has been described as a “unique ‘diva’, timeless, a jewel sparkling above the Mediterranean.” It is designed for wellness and oozes with ease.
As I celebrate a milestone wedding anniversary in Milan, I cannot help but see a connection between the beauty of youth and the buzz of age. Milan is a city steeped in history, and perhaps past its prime. Yet, Milan is teeming with life.
Exploration should present a sense of the surreal. I certainly experienced moments of marvel and awe during my week in Marrakech.
When I awoke one morning earlier this week, I was greeted by the first snowfall of the year. A sure sign that it is the season to feast on raclette.