Month: March 2020

5 tips for rethinking your dressing room Marie Kondo style

Do you want to take advantage of the lockdown to do a big spring cleaning? We can only encourage you in this direction. Even better, we've compiled Marie Kondo's top tips for you. According to her, tidying up your interior can change our life and even our way of thinking. Thus, in her bestseller La Magie du Tidying up, the high priestess of the organization has developed an effective and sustainable method, called “KonMari”. Here are his 5 main principles that have been around the world… – Tidy up quickly… In one go! For the Japanese consultant, tidying up here and there, from time to time, is completely counterproductive. Rearranging your closet then taking a break, tidying up a room, then stopping… Nope! His recommendation? Plan a non-stop week or sacrifice all your weekends for a month. Yes, the sooner you achieve your goals, the less the mess will be likely to take up residence again in your home. – Keep only the objects that make us happy This is the golden rule of …

Bouillon Racine, the confidential broth of the Chartier brothers

Located between the Latin Quarter and Odéon since 1906, the famous Bouillon Racine by the Chartier brothers presents a superb Art Nouveau style. Immersion in this place classified as a Historic Monument… Bouillon Pigalle, Chartier or even Julien, it must be said, for a few years the broth (ancestor of Parisian breweries) has been on the rise! But in the capital, the one that stands out is none other than Bouillon Racine. Perpetuating the unique atmosphere of Paris in the 1900s, one is first of all seduced by its magnificent decor made of fretted woodwork, bevelled mirrors, opalines, marble mosaics and other glass pastes. As for the stoves, it is Alexandre Belthoise who is at the helm of the famous Parisian institution. For 15 years, it has been offering flavors that play subtly between contemporary French cuisine and traditional dishes. Made from fresh products and renewed with the seasons, they are 100% homemade since the only ones that are not made in the kitchens of the house are those of carefully chosen partners: the Parisian Escargot and the artisan...

Les Deux Magots unveils its bucolic terrace-garden, ideal for welcoming Spring

A true emblem of Saint-Germain-des-Prés, Les Deux Magots is now inaugurating its terrace-garden where life is good. Zoom in on this meeting place where Parisians love to sit down and admire the peaceful view of the Saint-Germain Church… Renowned for its literary history, Les Deux Magots is an unmissable Germanopratin spot. If in the last century, the famous café hosted the fine flower of the intellectual and artistic scene (Verlaine, Rimbaud, Mallarmé, Aragon, Sartre and Beauvoir, Hemingway, Picasso, to name a few…) today the tradition continues and Les Deux Magots remains more than ever the headquarters of Parisian and international personalities from the political sphere, the arts, literature and fashion. Every year, on sunny days, the establishment inaugurates its terrace-garden. At the corner of Boulevard Saint-Germain and the famous square of the same name, it preserves the authenticity and history of the house, while breathing new life into it... This legendary meeting place brings together both Parisians from the neighborhood but also artists and other international celebrities, …

Chef Kei Kobayashi earns his 3rd Michelin star

On Monday January 27, the famous Michelin guide unveiled its new list of winners, as it does every year. While some tables have lost a star, three others have entered the very closed circle of three-starred restaurants. Among them, chef Kei Kobayashi's Kei restaurant. – A Franco-Japanese journey After a first experience of French cuisine in Japan between 1993 and 1998, Kei flew to France in order to perfect his knowledge. There he explored the different terroirs to better understand the richness and diversity of expression of gastronomic cuisine… Once in Paris, he joined the cuisine of Alain Ducasse and learned about haute cuisine. Perfect mastery of cooking, millimeter finishes, high precision of gesture... He then discovered all the secrets of starred Parisian cuisine and cut his teeth with the great name of French gastronomy but also with chef Jean-François Piège and Christophe Moret. – The opening of his first restaurant On March 3, 2011, Kei Kobayashi realized his teenage dream and opened his eponymous restaurant at 5 rue …