Yannick Alleno’s 1947 restaurant in Courchevel awarded three stars in the 2017 MICHELIN guide France The restaurant Le 1947, headed by chef YANNICK ALLENO at Cheval Blanc Courchevel, has been awarded a third star in the 2017 Guide MICHELIN France. This third star honors the creativity of the resolutely modern cuisine created by Chef Alléno … Read more
Dining culture and exclusive instagrammable gifts. From March 5th, 2017 the Fürstenberg castle museum, the museum of the second oldest porcelain manufacturer in Germany that still operates on its original site, is ready to be rediscovered, when the castle opens its gates following the refurbishment. Here the fascinating transformation in dining culture from 1747 to … Read more
In true Piaget style, a new High Jewellery cuff watch was introduced at SIHH 2017. Artist Sara Bran worked on pink gold like lace around an oval-shaped white opal dial at the centre. The gold lacework, beautifully enhanced by incredibly fine engraved leaf motifs, engages in a fascinating aesthetic dialogue with the prong-set marquise-cut or … Read more
The desire for personalized travel experiences and Instagram-worthy design continues to drive the popularity of boutique hotels, says the global network of luxury travel agencies Virtuoso in its new 2017 Best of the Best directory. The 2017 directory is featuring Virtuoso’s exclusive collection of hotels and new experiential itineraries. The largest collection to date includes … Read more
The perfect marriage of high tech and luxurious living. While the Consumer Electronics Show may have seen a RV outside of the show floor before, it has never seen something as large or luxurious as the ELYSIUM. The ELYSIUM is simply the definition of living luxury. This year’s Furrion’s Elysium is a 45 ft RV … Read more
The National Restaurant Association surveyed 1,298 American Culinary Federation members in October 2016, asking them to rate 169 items as a “hot trend,” “yesterday’s news,” or “perennial favorite” on menus in 2017. Menu trends today are beginning to shift from ingredient-based items to concept-based ideas. House-made food items and various global flavors, indicating that chefs … Read more