Luxury resorts are combining two of life’s greatest pleasures—food and travel—by offering hands-on cooking classes.
It is, perhaps, one of those eternal questions: “Where should we dine?” Thankfully, in asking ourselves this, we have come up with plenty of answers.
FROM THE ARCHIVE: To make its signature No. 5 perfume, Chanel only uses the very best Rosa centifolia, which has come from the same fields in Provence for the last 89 years.
Call it a culinary full circle. In 2000, Jean-Yves and Minna Benoit swapped life in France for the Canadian dining scene, opening first L’Emotion in West Vancouver, and then the convivial Le Mistral Bistro in Kitsilano. The Benoits recently opened Mistral Bistro Moderne in the town of L’Isle-sur-la-Sorgue in southeastern France.
Chantecaille celebrates its 15th anniversary this year with the release of its new Rose de Mai cream. The ancient Rose de Mai bloom in May in the fields of Grasse, Provence, and are selected for their extraordinary anti-aging properties and enchanting fragrance.