With a Graphis Packaging Award, this design for a thanksgiving gift communicates in a simple and charming way.
Laurent-Perrier introduces a limited edition Coffret for its multi-vintage prestige cuvee, Grand Siècle champagne. The set includes a magnum of Grand Siècle and six hand blown Baccarat crystal champagne flutes. The design of the flutes was commisioned in 1965 to mirror the upturned shape of the Grand Siècle bottle.
Claudio Silvestrin Architects have completed the new Princi bakery in Via Speronari (Duomo), in the heart of Milan. Silvestrin has chosen a sand-coloured porphyry stone that matches the colour of the bread-flour. Slabs of smooth porphyry cover the floor, while rough porphyry is used to texture the wall that faces the stretched 19m-long bronze counter. The mighty impact of this earth-wall is softened by the gentle features of a waterfall.
Ever have that nagging feeling the the fruit knife should be on the right and not the left? Elise Rijnberg has created a tablecloth with a useful diagram in subtle embroidery. This goes a long way in solving one of the biggest dilemma in western culture.
Cloth, by Elise Rijnberg
Head chef, Izi Ani simply describes his food as ‘different’. Indeed, not your usual British dining experience.
Vanilla, London, UK, Link: Vanilla
Bauer in Stockholm’s Södermalm district is designed by graphic team, Dizel & Sate, known for bringing street culture to big brands like Diesel, Filippa K and Hugo Boss.
Still Life Series, by Erwan Frotin for Sketch Restaurant, London, United Kingdom
When in Milan, forget the Galleria, visit the Princi Bakery — some of the best baked goods we have had in Italy and produced in a significant work of architecture and design. The elements involved in making bread — earth, water, air and fire are all presented in a meaningful way.
The Princi bakery, Piazza XXV Aprile, Milan, Italy, by Claudio Silvestrin
To call The Fat Duck in the Berkshire village of Bray a restaurant is merely to skim the surface of what has become one of the world’s most distinctive dining experiences. Originally a pub, the Fat Duck was recently voted the best restaurant on the planet, a tribute to the creative culinary skills of Heston Blumenthal, the self-taught chef who has rewritten the rules with dishes such as salmon poached with liquorice, lasagne of langoustine, carrot toffee and smoked bacon and egg ice cream.
The current tasting menu at Heston Blumenthal’s Fat Duck includes nitro-green tea and lime mousse as well as snail porridge, salmon poached with licorice and mango and Douglas fir puree.
Reservations recommended, three stars in the Michelin Guide, at The Fat Duck
Renowned Cognac maker Hennessy have released a specially designed Cognac which incorporates all the talents of master blenders from seven generations dating back to 1800 with Hennesy’s first master blender, Jean Fillioux. The cognac has an intensely complex bouquet with notable hints of candied fruit, wild roses and rancio, that earthy aroma that comes from the aging process.
Ellipse Cognac, $4000, from Hennessy
Read More at IHT: Finest Cognac offers bottled time