Luxury Travel Review

Luxury Travel Review

An afternoon workshop at Paris jeweler

By Elena del Valle
Photos by Gary Cox and Elena del Valle*

The exterior of the Maison Tournaire shop steps away from the famous place Vendome

It was a chilly and clouded Friday afternoon when I arrived at Maison Tournaire (7 place Vendôme, Paris, France, +33 4 77960884, www.philippetournaire.com, mathieu.pallay@philippetournaire.com), a stone’s throw from the famous Place Vendome in Paris, France for a small group half-day workshop in French. Perhaps because of the well-known venue and crowded streets it was the kind of activity I suspect most tourists never know exists. It had been raining on and off all day. Despite rushing I was five or ten minutes late. As soon as I entered the boutique the staff made me at ease, explaining the workshop had yet to start. While I was still near the door another attendee arrived, distressed at being late. She had been circling the area in search of a parking place for a long while, she explained, making me feel better about my own tardiness.

The meeting room where the workshop took place

The interior of the shop was well lit and populated with jewel filled glass cases. It was elegant without being intimidating, adult yet youthful. Marie, one of the two staff members, put away our wet raincoats and umbrellas, offering us welcome hot beverages in exchange.

Some of the tools and materials we used during the workshop

After greetings from our host Mathieu Tournaire we climbed one floor upstairs where we sat at a conference table. Mathieu and I had an opportunity to chat earlier that day when he explained everything the company makes is Tournaire-ized. “We don’t just make jewelry, we tell stories,” he told me with a serious expression in between private appointments with clients. The clean shaven jeweler had a quiet confidence that bellied his youthful appearance and the easy manner of a salesman.

We initially discussed a ring design that could include my yellow and orange sapphires and possibly a large house stone.

Some 15 percent of Tournaire sales were custom orders, he explained. He and his father, Philippe Tournaire, were the creative engines of the firm and both lived outside of Paris. In addition to the Paris location there were stores in Lyon (4 rue Childebert) and Savigneux (2 rue des métiers), where they lived. Whenever he was in town his calendar was full of client appointments.

Stones Mathieu selected for the ring

More than half of the attendees had cancelled their workshop reservations because of the soggy weather or the ongoing Yellow Vest demonstrations that riddled France for weeks and peaked on weekends so in lieu of the original nine we were only four. The small group and easy manner of the other attendees made the workshop intimate, allowing each of us to hold tools, rough stones and gemstones in our hands, and observe them with loopes.

Mathieu demonstrated the use of a device to test diamonds

Mathieu held up a tablet to show us photos, discussing weights, measures, gemstone classifications, varieties and hardness, diamond colors, cuts and facets and demonstrated how to test a diamond with an electronic device. He explained that in France only diamonds, emeralds and sapphires (including rubies) are precious stones. He also discussed opals and star sapphires in passing. Time flew and before I realized it the workshop had ended. At its conclusion we each received a stamped certificate or Certificat de Participation as a souvenir.

Tournaire 3D

An image of the 3D model for the ring Mathieu designed (*courtesy of Maison Tournaire)

The ring setting Mathieu designed without stones, just the yellow gold part

Once the workshop was over Mathieu spent private time with several of the attendees. Earlier in the day he and I had discussed an idea for a custom made ring. He had drawn a Tournaire-ized concept on a piece of paper and shown me some small gemstones for possible inclusion (diplomatically rejecting my own stones). If all went well, he would share a 3D design via email before making a ring to show me before I left France.

Outside it was dark, but at least the rain had slowed to a drizzle. I didn’t mind the rush hour crowds and wet pavement so much as I walked back to the rue de Rivoli and south toward the Left Bank remembering my fun afternoon.

Mathieu Tournaire, artistic director, Maison Tournaire

Maison Tournaire was founded by Philippe Tournaire, a self taught jeweler, in 1973. Mathieu, the artistic director, joined the team in 2008. Maison Tournaire creations were designed to be easily recognized. I had an opportunity to see several of the lines and try on some of the pieces at the shop such as Engrenage (Mathieu wore a distinctive ring of that line), Alchimie, Pensée Sauvage, French Kiss, and Architecture. The ring he created reminded me of the Marélie line, a favorite along with French Kiss.

I liked that Tournaire products were made 100 percent in-house and in France. I appreciated the warm authentic service and efficient follow through. Where attendants at other shops I visited in the place Vendome area were solicitous their welcome was superficial, their demeanor stiff and cool. For example, an eager saleslady on the rue de la Paix offered tax free processing, but could not answer simple questions about the treatment or provenance of her gemstones. Mathieu answered my queries quickly and candidly. One overly inquisitive vendor at a nearby luxury boutique promised to email me information about items they expected to receive, but I never heard from him. In contrast Mathieu and his staff were helpful and responsive without ever being pushy. After the workshop he followed up promptly with the drawing and 3D design we had discussed. Likewise Marie was in touch promptly to schedule a new appointment.

The stones resting on the setting allowed us to see how the finished ring might look.

Two weeks later when Mathieu returned to Paris he brought a 12 by 15 millimeter 18 karat yellow gold ring to show me. It weighed 8 grams and was priced at 3,900 euros. The stones he selected were: 5 millimeter tourmaline rubellite (a red tourmaline), 3 millimeter round red sapphire, 3 square millimeter orange sapphire, two color diamonds of 0.06 carats each, and a white 0.04 diamond. The ring was unfinished, but by placing the gems in their settings it was easy to imagine what it would look like. I especially liked that the diamonds were slightly elevated to protect the other stones. As the hardest stones diamonds would take the brunt of any impact if the wearer banged the ring by accident.

The ring was temptingly pretty. It reminded me of a friend’s redesigned and repurposed wedding ring after her divorce. Every time she looked at it her eyes sparkled with delight. Despite my interest by then my budget had already been fully allocated. Who knows, the next time I am in Paris and have a milestone to celebrate I might pop into Tournaire and say hello. I wouldn’t hesitate to recommend the workshop to friends with an interest in French jewelry wanting an off the beaten track experience in Paris. I would also recommend the shop to those in the market for the brand’s distinctive style.

Outstanding performance at Paris Opera Bastille

By Elena del Valle
Photos by Gary Cox, performance photos courtesy Opera National de Paris (OnP)*

The exterior of the Opera Bastille (click for full size)

In December we attended a most enjoyable sold out performance of La Traviata at the Paris Opera Bastille. The opera by Giuseppe Verdi with the orchestra and chorus of the Opera National de Paris began at 7:30 p.m. and concluded at approximately 10:40 p.m. Ticket prices ranged from 5 euros to 231 euros. Our tickets were in Optima Class in the Parterre section (7A97 and 7A98). In order to have an clear view of the stage I had to switch sweats.

The modern architecture of the Opera Bastille viewed from near the stage (click for full size)

The opera was divided into three acts. The first act lasted 35 minutes followed by a 30 minute intermission. The second part lasted just over one hour and was followed by a 25 minute intermission. The final act lasted 35 minutes.

Ermonela Jaho was Violetta  – (c) Sébastien Mathé – OnP

While the first act was the biggest crowd pleaser we, and judging by the enthusiastic applause the rest of the attendees, liked the entire opera. There was a gender bending scene that raised some eyebrows. A man seated next to us took exception to the orchestra, booing on multiple occasions.

It was toasty warm inside the theater. The only sour notes were the hard to find box office, where we had to run at the last minute due to processing issues with our credit card, and the pungent urine smell in the ladies room nearest to our seats.

Dramatic staging for a confrontation – (c) Sébastien Mathé – OnP

The program was in French and English. Supra-titles high above the stage and on screens on either side of it provided French and English translations of the original Italian. We could watch the stage or read the supra-titles at any one time. We could only read the text above the stage. After a few minutes our necks tired from holding them at an angle to read the supra-titles at the top.

Giorgio asking Violetta to forsake his son. – (c) Sébastien Mathé – OnP

The following contributed to the production: Karel Mark Chichon, conductor; Benoit Jacquot, director; Sylvain Chauvelot, set designer; Chrisian Gasc, costume designer; Andre Diot, in charge of lighting design; Philippe Giraudeau, choreography; and Alessandro Di Stefano, chorus master.

The dramatic final scenes – (c) Sébastien Mathé – OnP

Ermonela Jaho’s Violetta was energetic and moving. Ludovic Tezier enhanced the performance with his powerful Giorgio. At the conclusion the audience clapped for several minutes. It was a superb evening of entertainment and one that will draw me back to the Opera Bastille in the future.

*The Opera National de Paris did not allow photography during the performance. The photos they provided were dated from the Dec 11th, 2018 performance.

Florida small batch factory new favorite for dark chocolate

By Elena del Valle
Photos by Gary Cox

Castronovo bean to bar chocolates from individual countries

The Castronovo Chocolate Factory in Stuart, Florida

I had sampled Castronovo small batch craft chocolate several times before I made it to the 725 square foot shop and factory in Stuart, Florida. The rich dark chocolate 2.2 ounce single origin bars had made a fan out of me. I liked their distinctive yet nuanced flavors of the dark chocolate bars and that they were made with only three ingredients: cocoa beans, organic cane sugar, and cocoa butter.

Pieces of a Castronovo bar ready for hot water

The Patanemo, Venezuela dark chocolate melted in a small amount of water tasted fantastic

Whether it was in a hot chocolate beverage or in morsels the chocolates I tried were head and shoulders above the supermarket bars and some gourmet bars. The day of our visit we tasted the 70 percent Hurricane Relief Benefit Bar from Hacienda Jeanmarie from Puerto Rico and ordered two batches of fresh baked chocolate chip cookies. The bar was inside a sealed foil envelope with a paper wrapper. Handwritten on the back was the batch number and the expiration date more than a year later.

The shop doubled as a chocolate factory

I later found out the shop carried chocolate from eight vendors in Belize, Nicaragua, Colombia, Venezuela, Honduras. Because organic certification is expensive for farmers to obtain, the shop only sold two origins certified organic, Belize and Honduras, the owner explained by email.

A sign on the wall at the shop

“We are very selective in choosing our producers,” Denise Castronovo said by email when asked about the selection criteria for her factory. “First off, the cocoa beans need to be produced using fair labor practices. Usually the beans come from family farms or indigenous communities. Since cacao is an understory shade crop, we seek out producers who typically are gathering the cacao in a rainforest environment rather than from plantations. Many of our cocoa beans are grown in the wild and simply harvested. Finally, when all of these criteria are met, we consider the flavor profile and looks for fine flavors that are unique to our line of chocolate and are not flawed by any errors in the fermentation.”

Each bar was on display with a handwritten description of its most distinctive flavor notes.

When asked how she chooses new suppliers she replied, “We require that our new suppliers be transparent about their sourcing to ensure that the farmers are paid fair wages. We work closely with suppliers who provide technical expertise on the post-processing fermentation and drying to ensure that the bean quality develops fine flavors and consistency. We purchase our cacao through direct trade which means that the cacao is not sold on the commodity market and there is price transparency throughout the supply chain to ensure that farmers receive a fair wage.”

Chocolate products for sale at the shop

The original cocoa bags were on display, waiting to be processed.

It was too early for the cookies, making it necessary to pay for them and return an hour later when they were cool enough to pack. The staff member who looked after us, a vivacious and enthusiastic woman, was friendly and service oriented. She answered our questions and made suggestions when asked. With her assistance I bought other single origin bars, which I have yet to open. When I wondered about specifics regarding varietals she found a colleague to answer my questions. On the way home we ate most of the Puerto Rico bar, savoring the unctuous chocolate with hints of raisin flavor.

There were samples on the counter. 

When asked about staff training Castronovo explained that she instructs hires in factory methods of chocolate making, food safety, chocolatier work, pastry, barista, customer service and education. Over the years, the shop has had staff with professional pastry chef training, which was helpful for new product development.

Many of the bars featured awards and certifications on the labels

I have heard some chocolate fans wax poetic about the pedigree of their bean varietal as well as single source origin. When purchasing raw ingredients Castronovo focuses her energy elsewhere, she explained.

“The bean varietal (criollo, trinitario, forester) is not the most important factor – taste is far more important,” she said. “We do seek out heirloom varieties of cacao, whenever possible, so we can preserve the native cacao varieties from a region and discourage plantings of genetic hybrids. There are some genetic hybrids of cacao that we stay away from because they were modified for high production rather than fine flavor and taste terrible.”

Products for sale and cacao bags inside the shop

She believes in bean to bar single origin production. In that regard she said, “We create small-batch single origin chocolate, so the origin is extremely important. At each origin there are unique cacao genetics and terroir which create different flavors in the final product.”

Some of the Castronovo chocolates, including, in the middle, one of our favorite bars

We liked the 70 percent bar from the shop’s Signature Collection, a single origin from Patanemo, Venezuela. We repeated the hot chocolate beverage tasting with Castronovo Chocolate Factory (555 S. Colorado Ave #103, Stuart, Florida 34994, +1 772-521-1699, www.castronovochocolate.com, castronovo@outlook.com) bought chocolate with equally rewarding results. The dark chocolate was a 70 percent cacao from Duarte in the Dominican Republic (no longer available). We also liked the Patanemo Dark Milk 66 percent and Nicalizo, Nicaragua 70 percent bars from the Signature Collection. I look forward to more Castronovo dark chocolate bar tastings in the coming months.

Private time with Vulnerable clouded leopard cubs

Photos by Gary Cox and Elena del Valle

Despite the subtropical heat the sisters were surprisingly relaxed.

We recently spent a few precious minutes inside an enclosure with Lura and Malee, two female clouded leopard (nebulosa) cubs at Panther Ridge Conservation Center (2341 D Rd Loxahatchee Groves, Florida 33470, +1 561-795-8914, www.pantherridge.org) in Florida. A warning about how sharp their teeth were did little to dampen out enthusiasm once we had caught sight of the junior cats through the chain link fence of their enclosure. Lura, seven months old, and Malee, five months old, looked healthy and were full of energy, mock stalking each other and jumping with ease from one side to another. Despite the heat the sisters were surprisingly relaxed, allowing us to watch them and take photos as they played. Their brother was unable to join us because he was recovering from an injury.

Lura and Malee played while we watched.

Clouded leopards are beautiful and like so many species may be in danger of disappearing in the future. According to CloudedLeopard.org, a Washington State nonprofit (per its website), in 2014 there were only 166 clouded leopards in zoos in the world, including 37 of them in the United States.

Sadie Ryan, head keeper and facilities manager, holding one of the cubs in her lap

To raise funds for its residents and increase feline awareness Panther Ridge offered tours by appointment and private time with the clouded leopards. Special thanks to Sadie Ryan, head keeper and facilities manager, and Barbie Jetter, assistant director, who welcomed our photographers at their center during an especially busy period. The staff and animals were in the midst of a cumbersome move from Wellington to Loxahatchee in Palm Beach County.

Barbie and one of the cubs

According to the International Union for Conservation of Nature Red List (IUCN), clouded leopards are Vulnerable. The Swiss based membership organization defines the term as “facing a high risk of extinction in the wild.” Although exact numbers seem elusive one website estimated only 10,000 of them remain in the wild.

According to the IUCN Red List clouded leopards are Vulnerable.

Panther Ridge is a 501(c)(3) nonprofit dedicated to combining “feline husbandry with conservation awareness to educate the public on wild felines.”

 

Why I especially liked central Florida restaurant

Article and photos by Elena del Valle

Josh Oakley, co-owner, The Smiling Bison restaurant and bar, holding the House Charcuterie and Cheese board

During a weekend visit to Sanford, Florida I had dinner with three colleagues at The Smiling Bison restaurant and bar (107 S Magnolia Avenue, Sanford Florida, 32771, +407 915-6086, www.smilingbison.com), a locavore venue. My dinner that night was tasty, well prepared and well presented. I loved that the restaurant staff made virtually all of the dishes from scratch using fresh (not frozen) ingredients, that 100 percent of the produce was domestic and mostly organic, and that meats were almost all free of added chemicals, according to Josh Oakley, co-owner.

He said by email later, “We make all pasta dough, sauces, cured and smoked meats/ sausages, etc. from scratch on premises. We source primarily from several local farms and their availability is the main force behind our weekly menu changes. All farms we source from use 100 percent organic practices, but getting and official organic certification is a tedious and expensive process which not all of them have gotten.”

Our Duck Lovers Pizza fresh from the open kitchen

When asked what percent of animal products in the restaurant are free of added antibiotics and added hormones he replied, “I’d say about 95. We do a chicken wing night once a month and the wings are pretty much the only commodity meat you’ll find on our menu.”

Our Duck Lovers Pizza Duck Lovers Pizza starter with duck ham, duck sausage, duck confit, jack cheese and a duck egg

I tasted the following dishes shared at our table: Smoked Fish Dip starter of trout roe, house made saltines and dill; and Duck Lovers Pizza starter with duck ham, duck sausage, duck confit, jack cheese and a duck egg; and House Charcuterie and Cheese with chicken liver mousse, summer sausage, kielbasa, garlic beef salami, pepperoni, grafton two year cheddar from Vermont, rogue Oregon blue cheese, house sourdough bread and pickles. For mains we had Spaghetti & Meatballs made with beef and pork meatballs (a favorite). Because our transport arrived before we had a chance to order our final course we missed dessert.

Our four stools at the Chef’s Table provided us front row seating over the cook’s work space, which faced the dining room. Despite it being the busiest night of the week Oakley made time to answer questions and describe dish preparation. Joel Serrer, our friendly server, likewise answered questions about the menu and beverages. 

Spaghetti & Meatballs made with beef and pork meatballs

The 3,000 square foot restaurant, owned by Ron Thomas and Oakley, dated to 2013. The building was built in 1912. Originally it was the headquarters of The Sanford Herald newspaper it also served as home to a chapter of The International Order of Oddfellows prior to being converted into a restaurant space.

The name of the restaurant was a nod to the Oakley, who was born and raised in Buffalo, New York. A self taught cook who never attended culinary school he credits his early interest in food and cooking to his grandmothers.

The restaurant was centrally located in Historic Downtown Sanford, the food was well prepared from scratch using fresh and wholesome ingredients and the service was warm and attentive. My only beef? As the evening progressed and the restaurant filled up the noise level rose until I could barely hear the person in the stool next to mine. Should I find myself in Sanford again The Smiling Bison will be at the top of my list.

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