Massimo Bottura’s Osteria Francescana – First Italian Restaurant to Rank Number 1 in the World

The World’s 50 Best Restaurants Awards 2016: Massimo Bottura rules! “Congratulations to the award winners from the 2016 edition of The World’s 50 Best Restaurants. Massimo Bottura’s Osteria Francescana took home the number one spot on the list and set the record for the first ever Italian Restaurant to achieve the coveted ranking. For the first … Read more

The master of macarons, Pierre Hermé takes the title of Best Pastry Chef 2016

World-leading Chef Pâtissier Pierre Hermé Crowned Best Pastry Chef 2016. Macarons may be his speciality, but Hermé has mastered the rest of the pastry chef’s repertoire. Pierre Hermé (54), the man that Vogue called “the Picasso of Pastry”, won the title of Best Pastry Chef of the year, a trophy and title awarded by the World’s 50 Best Restaurants. … Read more

La D de Dior Satine is a metal ribbon around the wrist

A new watch by Dior makes an elegant and relevant connection between the world of couture and a horological piece. D de Dior Satine constantly reinvents itself, revealing the intricate savoir-faire of the Dior Maison and the ancestral art of passementerie, the artistic decorative trimming such as tassels, braid, and fringing, used on furniture and … Read more

Menswear bids goodbye to suits and takes its cue from the street

It’s hoodies on and off the catwalk at London Collections as French label Vêtements rules

Step to it! Blanca Li for Christian Louboutin’s La Répétition

Dance etiquette with Blanca Li and Christian Louboutin. Like in all Blanca Li‘s projects, in this collaboration with French luxury footwear and fashion designer Christian Louboutin she gives life to all that’s in her brain. Christian Louboutin’s Autumn/Winter 2016 collection premieres in “La Répétition,” a short film by renowned Spanish-born choreographer, dancer, actress, and filmmaker. Louboutin’s … Read more

French leave: Pierre Koffmann’s final meal

The three-Michelin starred chef would evoke the pace and pleasures of Provence by feasting on bouillabaisse and his grandmother’s apple dessert