By Isabelle Brigout on Friday 7 December 2018, 10:48 - Concierge
The Mandarin Oriental Paris is offering a deep silent pause on next December 12. Spa care and brief consultation will take place in an absolute peace, to make a break that can help establish personal boundaries on the use of technology, clear mental chatter and establish a healthy, digitally balanced lifestyle.
By Isabelle Brigout on Thursday 6 December 2018, 13:42 - Concierge
How to sculpt a scent? In what material? With which light? Claudine Dray is presenting her olfactory sculptures until January 6th, 2019 at the 68 Champs Elysées, in the perfumer's historic mansion house, for Guerlain's 190-year anniversary.
By Isabelle Brigout on Wednesday 5 December 2018, 10:57 - Ethical shopping
Vendredis is a group of designers who create outdoor luminaires out of non-treated wood, so that the material is transformed and blends in with the natural environment.
By Isabelle Brigout on Monday 3 December 2018, 10:40 - Heritage
Japanese bamboo basketry confers upon some of its creators, who have become master weavers of the material, the prestigious status of Living National Treasures. Yesterday dedicated to traditional basket making, the contemporary art of bamboo basketry has transformed itself by disregarding the function of the object.
By Isabelle Brigout on Thursday 29 November 2018, 11:30 - Ethical shopping
Vera Vita is a jewel coin, hand-made crafted in 18-carat gold, recycled by European foundries or mined according to the Clean extraction principle endorsed by the Republic of Chad or Gibraltar. A part of its value is donated to "Enfants d’Asie".
By Isabelle Brigout on Wednesday 28 November 2018, 10:52 - Ethical shopping
Everything begins with a biological expertise of the skin, made by a doctor of pharmacy; then, the custom cream is made from natural fresh components. The cosmetics contain no controversial additive.
By Isabelle Brigout on Tuesday 27 November 2018, 11:41 - Organic food
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.
