By Laura Scheiber
Photos by Matthew Harris
I love scarves. As a native Arizonian living in New York City, I find they help keep me warm during the long winter months (which is how I justify owning at least 20 of them). Always on the hunt for a scarf with a unique design, I was pleased to discover the Camilla Olson Chiffon Scarf in marigold which has become my new favorite formal accessory.
I first wore the Camilla Olson scarf to dinner at an upscale restaurant in Brooklyn, New York. I purposely wore an outfit I typically might bring while traveling to see if I should add the scarf to my fundamental travel wardrobe. As someone who prefers to pack light, I usually bring neutral color clothes that can easily be mixed and matched. This is particularly true for a trip that demands active wear during the day, and dressier outfits at night.
The problem is that my travel clothes tend to be rather dull. On my night out in Brooklyn, the vibrant marigold scarf added pizazz to my ordinarily simple black top, skirt and tights. The golden orange color, reminiscent of a Hawaiian sunset sky, had flecks of burnt orange scattered throughout, which gave the scarf a sophisticated look.
Testing out the scarf in a different context, I wore it to work. Though light in weight, the 100 percent silk material kept my neck warm and protected against the bitter cold during my walk to the subway station. Shortly after arriving at my office, a colleague gushed, “What a beautiful scarf!” Not 10 minutes later another colleague asked where I had gotten such a gorgeous scarf.
With over six feet of material, the scarf is long enough to be worn in a variety of ways. Throughout the day, I enjoyed experimenting with different styles, including a loosely draped shawl, a long flowing stole, and a scarf wrapped snugly around my neck. The soft sheer chiffon material gave my outfit a flirtatious and feminine look.
I aim to be a conscientious consumer, so I was happy to learn that the design process included recycled materials and that 15 percent of online sales were earmarked for a college scholarship fund to support entrepreneurial women. Thanks to the hand printed process, I was also pleased to learn that no other scarf in the world has the exact same pattern.
What I like most about my Camilla Olson (Camilla Olson, 805 Melville Avenue, Palo Alto, California 94301, +1 (650) 255-4518, http://camillaolson.com/, firstname.lastname@example.org) chiffon scarf is that it transforms my otherwise dull outfits, giving them a sophisticated look. The silk is light in weight, which makes it ideal for traveling. Knowing that my scarf has a unique design makes it extra special. I look forward to spicing up future outfits with my marigold scarf.
By Elena del Valle
Photos by Gary Cox
Our amouse bouche at Le Cinq
For more than six years we have been fans of Le Cinq, one of the best known dining venues in Paris, France. The restaurant’s elegant dining room, outstanding service and refined cuisine draw us back regularly.
The autumn game pie
On our most recent visit we were rewarded with Chef Eric Briffard’s superlative seafood dishes. We also sampled a seasonal game pie, a specialty only available during a two week window, which was as rich as it was filling.
One of the senior staff serving lobster table side from the cooking pot
Friendly, accommodating staff volunteered menu recommendations and assisted us with wine selection. The table side fanfare and partial meal preparation added a special touch to the occasion.
Persimmon sorbet with dates
Our biggest challenge? That by the time the mignardise cart of sweet treats arrived at the conclusion of the meal we had run out of space. The restaurant had a solution for that, a box filled with caramels and nougats for us to take home. We remembered the restaurant and our delicious lunch every time we reached for a piece of candy for the few days that the boxes lasted. It’s those small touches and the memorable meals that bring us back when there are so many fine dining choices in the City of Lights.
Tags: New Articles · Restaurants
By Elena del Valle
In September 2012, the Louvre Museum in Paris, France opened the Islamic Art Galleries with much fanfare. The iconic museum’s new wing is home to 18,400 objects, 3,000 of which were on display at the time of our visit. The majority of the items, 15,000, was part of the museum’s collection before the galleries were established. The remaining 3,400 works were on permanent loan from the Musée des Arts Décoratifs.
Because the interior buildings of the former palace were full the decision makers opted to enclose courtyard space to exhibit the Islamic art. They claimed 3,000 square meters of space for the new galleries, much of it had been formerly outdoors. The project, led by architects Mario Bellini and Rudy Ricciotti, began in 2001 and took 11 years to complete. It was the first major project of the museum in many years. The galleries form the eighth department at the Louvre. At the time of this writing, the other departments are Egyptian Antiquities; Greek, Etruscan, and Roman Antiquities; Near Eastern Antiquities and Eastern Mediterranean Provinces of the Roman Empire; Prints and Drawings; Decorative Arts; Paintings; and Sculptures.
In 2012, 9.7 million people visited the museum. An estimated 650,000 of those visited the new wing since it opened last year. Exceptional items in the new wing highlighted in museum educational materials include: carved teak Door panel from the Dar al-Khilafa, Samarra; Pyxis of al-Mughira, a round casket carved of elephant ivory; Ewer from the treasury of Saint-Denis, made of carved and polished rock crystal; a stucco Princely head with traces of color; Monzón lion, a molded and engraved bronze lion; Baptistery of Saint Louis, made of copper alloy engraved and inlaid with silver, gold and black paste; a gilded and enameled Bottle with a coat of arms; a stone-paste Peacock dish; and Dagger with a horse-head hilt made of Damascus steel inlaid with gold, jade, rubies, emeralds and kundan gold.
In 2011, the budget for the entire Louvre was 210 million euros. A little more than half, 55 percent, was from public subsidies, and 45 percent came from the museum’s own revenue generating sources. In contrast, 98.5 million euros were necessary to make the Louvre’s new Islamic wing a reality.
The French government supplied 31 million euros and the museum used 11.5 million of its own resources. A whopping 56 million euros were donated by foreign governments, and private donors. The lion’s share, 26 million euros, was provided by four foreign governments or their monarchs: Mohammed VI, King of Morocco; Sheik Sabah Al-Ahmad Al-Jaber Al-Sabah, Emir of Kuwait; Qabous Bin Said Al-Said Al Said, Sultan of Oman; and the Republic of Azerbaijan. The remaining 30 million euros were contributed by private individual donors, companies and foundations. Principal among those was the Alwaleed Bin Talal Foundation. The Total Foundation contributed 6 million euros and Lafarge 5.4 euros. View a recent detailed article on the Louvre Museum in the Simon and Baker Travel Review.
Article and photographs by Chester Godsy and Joni Johnson-Godsy
Wildebeest and zebra gathered for the river crossing
Our first visit to Kenya coincided with the well known wildebeest migration. We were delighted to have an opportunity to spend a full day watching the animals gathering on the northern side of the Mara River, preparing to cross into the southern portion of the Maasai Mara Reserve during our stay at Elephant Pepper Camp. Part of the Cheli & Peacock portfolio, the nine-tent 160-hectare property offered a perfect combination of camping luxury in an intimate setting with the backdrop of classic Africa.
Our tent at Elephant Pepper Camp
Tags: Accomodations · Attractions · Ecotourism · New Articles
By Elena del Valle
Photos by Gary Cox
Cyril Lignac in the kitchen at Le Quinzieme Cyril Lignac
The week after dining at Le Quinzieme Cyril Lignac in the southwest corner of Paris we went across town to Cuisine Attitude (10 cité Dupetit Thouars,75003 Paris, France, +33 1 49 96 00 50, fax +33 1 42 56 15 46, www.cuisineattitude.com, email@example.com), a cooking school owned by Cyril Lignac, the restaurant owner and executive chef of Le Quinzieme, where we attended the first part of Christmas Petits Fours, a cooking demonstration with some student participation. While at the cooking school I had an opportunity to speak with the chef in English. We extend a special thank you to him for agreeing to a short English language interview. Click below to listen to our conversation.
Aude Rambour, executive chef, Groupe Cyril Lignac
The executive chef demonstrating macaron assembly
After a brief welcome and introductions Aude Rambour, executive chef, Groupe Cyril Lignac, prepared the dessert dishes with the assistance of her staff. She explained the steps in French while a small group of French students observed. At times, she invited one or more of the students to take turns trying some of the steps. During the morning session, she prepared four desserts: Almond and dry fruits macaroons; Chocolate truffles, passion fruit; Candied chestnuts, light Bourbon vanilla cheese cream; and Tainori dark chocolate tart, Yuzu sorbet.
The teaching kitchen at Cuisine Attitude
Although the French language four hour program on holiday desserts was dynamic and fast paced, it was challenging to understand what was happening without any English language translation from the staff. We had understood someone would translate but the entire demonstration was conducted in French. A company representative informed us recently that an American chef has joined the group and is available to translate the sessions for English speakers.
Tags: Attractions · Audio · Food