By Isabelle Brigout on Wednesday 29 December 2021, 06:52
The De Sousa champagne is organic and biodynamic certified. The brand has put online videos describing the manufacturing process of its champagne in sign language and will offer guided visits of its cellars also in sign language.
By Isabelle Brigout on Monday 20 December 2021, 17:34
The committed pastry chef Benoît Castel has partnered with the designer Matali Crasset to invent an organic yule log looking like an African totem: this unique and unusual creation links the traditional family fest to the sculpture, set up in the centre of the village, which federates and unites communities.
By Isabelle Brigout on Thursday 16 December 2021, 05:02
For Christmas, LA.BR offers tea flowers hand-braided by craftsmen in the Yunnan Province of China in a box with an original lithography by Marta Abbott, painted with pigments found in nature. The cases are manufactured in a limited edition.
By Isabelle Brigout on Monday 13 December 2021, 06:11
For the festive season, Ruinart offers twenty magnum bottles of Champagne in a limited and numbered edition, whose second skin packagings have been sculpted by the artist Antonin Anzil. Each piece depicts a part of the historic vineyard that has just been converted to agroforestry.
By Isabelle Brigout on Sunday 10 October 2021, 18:34
After having worked as an historian and a documentary maker where she travelled extensively in war zones, Ranwa Stephan makes vegan jams, pâtés and sauces by herself, whose receipts come from all over the world.
By Isabelle Brigout on Wednesday 22 September 2021, 09:12
The Pastry Chef Sébastien Gaudard has created a scupture in the form of a bee nest made with honey harvested from the park of the Château de Chambord. Named La Ruche (The Hive), it is on sale in a limited edition in Parisian shops of the Pastry Chef.
By Isabelle Brigout on Wednesday 30 June 2021, 07:11
Facing the sea and located on the terrace of the Monte-Carlo Beach, the Elsa is the first Michelin starred 100% organic and wild fishing restaurant, certified by Ecocert since 2013; the Chef Manon Fleury will offer a modern and sustainable fine food, while preserving excellence and creativity.
