5 hotels that combine chic and ecology
Perfect for guilt-free travel, these five refuges combine contemporary elegance with respect for all eco-responsible standards. From Brittany to Corsica, from Belle Ile to the Loire Valley, five warm, luxurious addresses committed to a truly ecological approach.
Hotels & Bed & Breakfast
5 hotels that combine chic and ecology
Perfect for guilt-free travel, these five refuges combine contemporary elegance with respect for all eco-responsible standards. From Brittany to Corsica, from Belle Ile to the Loire Valley, five warm, luxurious addresses committed to a truly ecological approach.
Craftsmen & Know-How
The Ritz auctions off a selection of the palace's legendary pieces
On September 25, 26 and 27, 2024 at Artcurial, a selection of around 1,500 lots will be offered for sale. A complete ensemble reflecting the history of the Parisian showcase.
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Michel ROTH
At Maison5, Xavier Pincemin combines two passions: cooking and cars
Renault called on Versailles chef Xavier Pincemin to design the menu for Maison5, an ephemeral space dedicated to the new R5 E-Tech. This "boutique-experience", a true tribute to the iconic car, opened its doors ahead of the model's scheduled launch in October 2024.
Gault&Millau Tour Paris Île-de-France 2024
On the occasion of the presentation of the latest guide dedicated to the Paris Île-de-France region, Gault&Millau honored the chefs and players in these territories on Monday, September 2, 2024.The event took place at the Pavillon Royal in Paris. The day before, winners and Gault&Millau partners attended a dinner at the Pavyllon Paris, hosted by chef Yannick Alléno.
Los Angeles, a dizzying melting pot
When the Olympic Games are held here in 2028, they will be the city's third! The sun shines all year round, and the coastal winds from the Pacific keep the climate mild: Los Angeles is a land of milk and honey. From the 1970s onwards, a new generation of chefs preferred local produce and straightforward flavours to heavy, meaty American-style meals. Since then, the foodie, locavore and migrant-fueled scene has been bubbling away, sometimes anarchically, but always with panache.
Thomas Vételé, chef at Hôtel du Couvent & Avit Ghibaudo, market gardener at Ferme Notre-Dame
From the breakfast omelette served in bed to the restaurant's gnocchi au pistou, every dish at Nice's Hôtel du Couvent is the brainchild of chef Thomas Vételé, who works with the produce of market gardener Avit Ghibaudo. Here, in the heart of this 17th-century convent, we meet a duo who combine good taste with sustainability.
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