luck or money?

me at the museumWould you rather be rich or lucky? My favorite museum provides the answer. Haunted by great wealth and heartbreaking tragedy the beautiful Musee Nissim de Camondo is a Paris treasure.

Conte Moise de Camondo had it all.  He was the scion of one of Europe’s wealthiest banking families.  Sephardic Jews, they had fled Spain in 1492 to escape the inquisition. Settling in Constantinople, they owned one of the largest banks in the Ottoman Empire.   After a stint in Venice where they picked up their titles, the Camondo’s moved headquarters and families to Paris 1868. Continue reading

wowed by the woman, wowed by her art

under the signs of duality (twins from a first marriage, second wife, baby from second marriage, second home) I met the ultimate cool girl. Isabel Miquel Arques. You know the type. Has no idea she’s the most desirable woman in the room. And not because she’s the most beautiful, but because she is the most interested. In everyone else and in everything. Of course, she has a great story and great style. Not surprisingly, she an artist. Continue reading

killing it in the kitchen

my scallop. before the skirting was removed!Who knew hanging in a Michelin kitchen could be so much pleasure. No drudgery here. This was all fun!  Tasting. Giggling. And a smidge of learning. Pied a Terre’s Kitchen Experience turned out to be the most incredible London adventure.getting a lesson

At 9 am sharp, I was opening my first scallop. Pretty gooey. This was seriously hands on. And a great way to discover just how precisely a professional kitchen is run.  Nothing goes to waste. Everyone has their station and expertise. And it is surprisingly calm. Well-oiled machine is the cliché that springs to mind.

On my morning, I was one of four fellow explorers (the maximum is five). Strangers when we began, we were friends by the end. We all cringed when the lobster went into the pot but had no trouble enjoying him later after seeing him quickly shelled, cleaned and plated with cannoli, flamed corn and a saffron cayenne mayonnaise. We kneaded sour dough to be turned into bread the next day… it has to sit overnight. Continue reading