What’s this all about?
Kids on a Tomb, 2008, by Kevin Francis Gray, Exhibition at Goff + Rosenthal
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
Dior Homme Boutique, Los Angeles, USA, Installations created by Daniel Arsham
Inbai Kim selects images from the countless number of drawings he makes, then transforms the images into sculptural works. his sculptures are also black and white, with black pencil markings filling the spaces on his white sculptural forms.
Exhibition: Inbai Kim, Move in Earnest, at Arario Gallery
For this exhibition design a concept was devised in conjunction with the artist Peter Struycken’s light plan, where a mixture of classic, eclectic, rococo, baroque, exotic and gothic objects were exhibited in a number of separate rooms and housed in steel and mesh cages. The placement of the cages facilitated different routes through the rooms. At times the visitor could walk around the cages and at other times through them, viewing the exhibits from different angles and under different lighting conditions.
Exhibition: NEO Centraal Museum, Utrecht, Netherlands, by Peter Struycken, and UN Studio
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