HER “Swim”
“We’re living in troubled times marked by renewed violence, social regression and the rise of extremism,” says the French duo of Victor Solf and Simon Carpentier. “As artists, we wanted to put across a positive message, encouraging people to think differently and accept their own and others’ uniqueness.”
Orval Carlos Sibelius – Good Remake
I really like the psychedelic pop sound of Orval Carlos Sibelius. Reminds me a bit of Belle and Sebastian and The Leisure Society. I’ll be exploring more of Carlos Sibelius and the very cool bands on his label – Born Bad Records.
No need to be a connoisseur, a gourmet, or a millionaire to have a top dinner in Paris. No need to bankrupt yourself, either, at a Michelin-starred restaurant in order to eat well and make new gastronomic discoveries.
Source: Top 100 Bistros In Paris: The New Gastronomic Stars At Affordable Prices
If your mother has been an actress and your grandmother’s been an actress, there’s certainly an encouragement. My father wanted me to be a painter, so my mother helped me on the secret side. She got a lot of stick for that. But in the end my father adored me in films.Had it all worked out with John Barry [her first husband, whom she married at 18], I would never have been curious to know what was going on anywhere else. I would have just gone on being his wife, I would have been delighted. But because he went off with someone else, and I was left with Kate [their daughter, who died in 2013], I had to find a job quite fast.I learned French off a tape recorder and from what Serge [Gainsbourg] would [ . . . ]
Full Story t Source: Jane Birkin: ‘I learned French off a tape recorder’ | Life and style | The Guardian
OUR expert thinks pink with fabulously refreshing rosés from France.
Source: Fruity, delicate and appealing: The best French rosés | Food | Life & Style | Express.co.uk
The rose-hued light glinting off the downward-tilted gilded mirrors, the high-backed red leather banquettes, the patina on the walls that look aged with decades of smoke, the wafting aroma of snails in garlic and butter — it all evokes Paris in a visceral way. So do the servers dressed in all-black with white aprons, some of whom say their uniforms make them feel they’re in a play instead of a dining hall. But, then, Balthazar from the beginning has been a kind of theater, the play always the same and always different, on a set where 10,000 customers have crossed the tiled floor every week for the past 20 years [ . . . ]
More at source: Balthazar NYC French Restaurant Turns 20: Why Its Influence Endures – Thrillist
Pas De Merde 