Divers

🍽 En France, l'apéritif est un rituel quotidien de convivialité. La Fédération Française de l'Apéritif promeut l'art de l'apéro et valorise les produits du terroir. En Italie, l'aperitivo est également un moment de détente traditionnel, où le choix des ingrédients et la préparation créative sont essentiels. Les Salamini Italiani alla Cacciatora AOP et la Mortadella Bologna IGP sont des exemples de charcuteries authentiques, de qualité, avec des garanties d'origine AOP et IGP.

🛏 Bikube combines coliving, hotel, bar-restaurant, and coworking space, resembling a beehive in its structure. Offering fully-equipped apartments from studios to 3-bedroom units, shared spaces (restaurant, coworking, gym, rooftop), and hotel services (housekeeping, laundry, events). It provides flexible stay durations and all-inclusive rates. Directed by Emilie SCHLAGETER, Bikube caters to modern urban needs. Each coliving space is about 100m², featuring shared kitchens and lounges, with unique décor across different floors.

🍲 Chef Lucrèce Lacchio from the starred educational restaurant Le Berceau des Sens in Lausanne crafts an easy festive recipe for a potato, fig, and raclette cheese cushion, perfect as a Christmas starter. Serves 4, using 2 kg Agria potatoes, 250 g pickles, 2 g agar-agar, 400 g fresh figs, 5 medium white onions, thyme, 50 g butter, 200 g raclette cheese, 100 g cream. Preparation includes onion chutney, potato cushions, pickle gel, fig confit, and raclette sauce, finished off with cerfeuil for decoration.

🍽 Luxury Hotelschool Paris and École des Arts Culinaires Lenôtre have partnered to offer a unique professional training program. This 15-week comprehensive operational certificate program in Culinary Arts & Luxury Hospitality aims to enhance skills in leadership, management, and the culinary arts, targeting professionals, employees in transition, and students seeking career advancement towards management roles. Key positions such as Restaurant Manager, F&B Manager, Hotel Director, and Head of Restaurant Service are envisioned post-training.

🏥 Meliá Hotels International announced the passing of its Honorary Chairman and Founder, Gabriel Escarrer Juliá, on November 26, 2024, at the age of 89. A pioneering figure in tourism, Escarrer founded the company at 21 in Mallorca and led it for over six decades. He handed the company over to his son, Gabriel Escarrer Jaume, in line with a 2016 succession plan. Escarrer received numerous accolades including an Honorary Doctorate, regional Gold Medal, and international recognitions.

🎨 For enhancing brightness in a space, white paint, particularly shades like off-white or pearlescent white, is recommended to avoid a sterile look. Pastel colors such as sky blue, powder pink, or mint green add personality and brightness without overwhelming. Contrast with a dark wall in a light room can create depth and accentuate brightness. Reflective paint finishes like glossy or satin are good for small or low-light areas, applied strategically around windows, ceilings, and woodwork. However, glossy finishes may highlight wall imperfections, making satin a better option for less-than-perfect surfaces. Don't neglect the ceiling; a light-colored ceiling can make a room feel higher, and metallic paint effects or color gradients can add chic and modern touches. Remember to include window frames, doors, and baseboards, preferably in contrasting or bright colors to attract light. Avoid using dark colors excessively, matte finishes in poorly lit spaces, and dark ceilings to keep interiors feeling spacious and bright.

🏨 Harris Rosen, founder of Rosen Hotels & Resorts, passed away at 85 surrounded by family. Frank Santos, VP, announced the passing, highlighting Rosen’s impact as a father, grandfather, community pillar, and his generosity in supporting underserved communities, education, health initiatives, and the fight against cancer. The family will have a private Celebration of Life and requests privacy.

🍲 Cheffe Lucrèce Lacchio, from the Michelin-starred educational restaurant Le Berceau des Sens in Lausanne, shares a festive recipe for guinea fowl fillet with salsify, chestnut, and coffee gravy. For 4 servings: use 4 guinea fowl fillets, 1 kg salsify, 300 g whole cream, 50 g whole milk, 200 g frozen chestnuts, 4 dl poultry or veal juice, 1 garlic clove, 1 thyme branch, 50 g coffee beans, and 100 g butter. Salsify preparation includes boiling and mixing to a puree; chestnuts are boiled and glazed; gravy is infused with garlic, coffee, thyme, and butter. Guinea fowl fillets are cooked to a core temperature of 60 °C. The dish is garnished with salsify chips and chestnut shavings for a crunchy texture.

🍝 Mortadella Bologna IGP, Cotechino Modena IGP, and Zampone Modena IGP are Italian charcuteries with the prestigious European Indication Géographique Protégée (IGP) mark, signifying quality and authenticity. Mortadella Bologna's documented production dates back to 1661. Cotechino and Zampone, rooted in over 500-year-old Modena region traditions, are historically prepared on December 13, Saint Lucy's Day, for Christmas feasts.

🎄 On November 26th, Faubourg Saint-Honoré launches Winter Time, a festive event at 18h with a choreographed show by the Garde Républicaine. The district's lights, featuring 204,744 golden LEDs by Blachère Illuminations, turn on at 19h, with celebrities like Emmanuelle Béart and Miss France 2021 Amandine Petit in attendance. Miss Kriss caps the evening with a DJ set.