Isabelle - Spotlight

Isabelle - Spotlight

Bonjour, my name is Isabelle. At my parent’s, a week didn’t go by without a social gathering. It may have been a garden-party, a bridge party or a diner dance. No caterers, of course, everything was homemade! With my sisters, we learned how to put different spreads on toast, the right way of course, arrange the flowers for the tables or decorate the buffet, to say the right thing to each guest or organize an elegant picnic. As appropriate, I learned etiquette during these receptions and also had “savoir-vivre” lessons. Today, I work in public relations in Paris and the education that I received is of great use. I’ll give you several very Parisian tips…

Se c’e’ una cosa che i parigini amano, e lo si nota quotidianamente a Parigi, é lo sport! A cominciare dalla course à pied (camminata veloce o footing). Si parla di cosa si può facilmente vedere per le strade, beh, questo é il primo e forse più banale esempio di sport praticabile a Parigi. E non solo ovviamente...

Boil mineral water for 10 minutes with sugar, add the Chinese green gunpowder tea, allow to boil for 2 minutes, then add a bouquet of mint. Remove from the flame and allow to seep for 5 minutes. Drink with pine nuts.

In France, serving wine is not simply a question of pouring a liquid into a glass. It’s a sign of refinement and breeding that takes savoir-faire. To a certain degree, it’s ceremonial, especially in Paris…

I cocktail bar proliferano nella capitale. Dal Marais a Belleville, Parigi è forse diventata la vulcanica capitale della Mixologia? Ecco i nostri indirizzi preferiti, in cui vivere un’esperienza da favola da “mixologi”, come dei parigini…

Avete quattro soluzioni per scegliere un ristorante a Parigi… Affidarvi al concierge dell’hotel, chiedere consiglio all’amico italiano che per ultimo è andato a Parigi, cercare in una guida… o chiedere consiglio a delle autentiche parigine come me!

In linea di massima, la moda tende alla realtà e al comfort, senza dimenticare tuttavia il fun, il colore e il glamour… In poche parole, quali sono i capi indispensabili da adottare? Su quali colori ed imprimés puntare per essere al top quest’inverno? Vediamo le novità che daranno ritmo al nostro guardaroba…

In French culture, there are rules about how certain foods are to be served at formal occasions. The most difficult dishes to serve are not necessarily the most difficult to enjoy. Serving foie gras, smoked salmon or fish to Parisian guests? In French tradition, there’s special etiquette for serving these dishes. Here are a few do’s and don’ts for the perfect hostess or host…

A a few days before the publication of the 2015 Michelin Guide and its eagerly awaited list of starred restaurants, the magazine Le Chef published its list of the world’s top 100 chefs. The rankings were established by 512 international chefs, with 2 or 3 stars in the Michelin Guide. Each of these chefs selected 5 of their peers who, in their eyes, best embody the values of gastronomy, whose cuisine is a must and where it is essential to have eaten.

For a very long time in France, cheese was considered food for the masses, and therefore actually low-class. Until the French Revolution (1780), cheese was hardly mentioned in French menus. However, for a large part of the French population, cheese constituted the only source of protein in their diets. Nonetheless, certain dairy products, such as crème fraiche (sort of like our sour cream) and fresh soft cheeses (akin to our cream cheese or cottage cheese) were considered worthy of aristocratic palates.

In French culture, there are rules about how certain foods are to be served at formal occasions. The most difficult dishes to serve are not necessarily the most difficult to enjoy. Serving grapefruit, a nougat glacé or a cantaloupe to Parisian guests? In French tradition, there’s special etiquette for serving these dishes. Here are a few do’s and don’ts for the perfect hostess or host…

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