Amador Peset produces olive oil, from green olives harvested from millenial trees planted within the Senia territory in Spain.
Natural millenial olive oil
By Isabelle Brigout on Tuesday 15 January 2019, 10:24
Hand roasted fair trade coffee
By Isabelle Brigout on Thursday 10 January 2019, 10:46
The coffee is purchased directly in Guatemala and Honduras, throughout long-term relationships. It is hand roasted in Paris, to the second, with an accuracy of one tenth of a degree.
Flowers of islands perfumed twelfth night cake, from January 6th to the 20th, 2019
By Isabelle Brigout on Wednesday 2 January 2019, 10:36
The pastry Chef of the Shangri-La Palace has reinvented the twelfth night cake, by perfuming it with Madagascan and Tahitian vanilla. He took inspiration from the honeycomb cake of his childhood.
Luxury sugar confectionery, made in France
By Isabelle Brigout on Saturday 29 December 2018, 15:03
Bélissaire Boissier developed the original recipe for glazed chestnuts, that gave birth to the very first marron glacé. In 1827, he established a shop in Paris, and decided to make a special candy, in homage to the city.
Organic Côtes du Rhône, drunk at the Cannes film festival and in Monaco
By Isabelle Brigout on Thursday 20 December 2018, 10:19
Art Mas is a vineyard composed of of noble grape varieties, Grenache and Syrah grown in an organic manner oriented toward biodynamy. Xavier Combe describes himself as a winemaker artist. He has also been a partner in the evening launch of several films at the Cannes film festival and is supplier to the Principality of Monaco.
Christmas collection of handmade chocolates, such as paintings
By Isabelle Brigout on Tuesday 18 December 2018, 10:28
The Maison Richart has designed a Christmas pictorial collection, by combining each chocolate with a unique ingredient, like a painter of the Renaissance practicing the art of chiaroscuro.
Bread made from freshly grinded wheat forgotten varieties in a Palace
By Isabelle Brigout on Tuesday 27 November 2018, 11:41
Eric Frechon is reinventing bread craft, by making his own fresh flour every day from old varieties of wheat. At the restaurant Epicure, the Chef proposes engrain, emmer and spelt bread to the clients and is offering them the bread of their choice, when they leave the restaurant.
