Luxist http://www.luxist.com Luxist http://www.luxist.com/media/feedlogo.gif Luxist http://www.luxist.com en-us Copyright 2008 Blogsmith, LLC. The contents of this feed are available for non-commercial use only. Blogsmith http://www.blogsmith.com/The New Bulthaup B2 Kitchenhttp://www.luxist.com/2008/06/28/the-new-bulthaup-b2-kitchen/http://www.luxist.com/2008/06/28/the-new-bulthaup-b2-kitchen/http://www.luxist.com/2008/06/28/the-new-bulthaup-b2-kitchen/#commentsFiled under: ,


The latest kitchen design from Bulthaup debuted in Milan recently and is based on the concept of a "kitchen workshop." Called the Bulthaup B2 it's designed to be personalized to suit each individual owner's needs and cooking habits, as each of the three main compartments can be easily modified and adjusted. The 'workbench' includes the sink and cook top, the 'tool cabinet' holds utensils, dishes, and food, and the 'appliance cabinet' holds (you guessed it) appliances like the refrigerator, oven, and dishwasher.

One other nice feature to love about this kitchen: cleaning up has never been so satisfying because everything closes up and 'hides' out of sight when you're not using it!

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]]>b2bulthaupbulthaup b2 kitchenbulthaup kitchenBulthaupB2KitchenBulthaupKitchenkitchenRigel Gregg2008-06-28T09:01:00 00:00Famed Trianon Palace Hotel's $30 Million Makeoverhttp://www.luxist.com/2008/06/27/famed-trianon-palace-hotels-30-million-makeover/http://www.luxist.com/2008/06/27/famed-trianon-palace-hotels-30-million-makeover/http://www.luxist.com/2008/06/27/famed-trianon-palace-hotels-30-million-makeover/#commentsFiled under: , ,


The legendary Trianon Palace hotel and spa in Versailles, France where the likes of Marcel Proust, René Lacoste and the Duke of Windsor once frolicked has just completed a breathtaking $30 million renovation. Situated just outside Paris less than a mile from Louis XIV's famed Château de Versailles, the 5-star luxury hotel's upgrades include a new wing, Gordon Ramsay's first restaurant in France, a refurbished Guerlain spa, revamped public spaces and glorious gardens. Noted interior designer Fiona Thompson, who oversaw renovations to the 199-room property, has managed to modernize the 1909 building without detracting from its historic magnificence.

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]]>Duke of WindsorDukeOfWindsorFranceGordon RamsayGordonRamsayGuerlainHotelsLacosteLouis XIVLouisXivMarcel ProustMarcelProustParisTrianon PalaceTrianonPalaceVersaillesJared Paul Stern2008-06-27T16:01:00 00:00Magic, Martinis and Mariohttp://www.luxist.com/2008/06/25/magic-martinis-and-mario/http://www.luxist.com/2008/06/25/magic-martinis-and-mario/http://www.luxist.com/2008/06/25/magic-martinis-and-mario/#commentsFiled under: ,


A magician, mixologist and chef Mario Batali are combining for a new type of event. The Magic, Martinis and Mario event the first of which is taking place on September 18 at Del Posto, Batali's restaurant in New York, offers more than just a dinner. Mixologist and Fine Living Network star, Tony Abou-Ganim will design custom cocktails for this special evening and teach diners how to recreate them at home. Also during the cocktail hour, entertainer Billy Harris will show sleight-of-hand magic tricks.

Each of the four courses of the Italian meal will be introduced by Batali and the dishes will be paired with wines from LaMozza, Mario's own vineyard in Tuscany, as well as the Friuli Bastianich vineyard. After the meal Billy Harris will perform his stage show.

Guests will receive gift bag that includes a copy of Mario's latest cookbook, Italian Grill, Tony Aboau-Ganim's most recent DVD, Cocktail 101, samples of 10 Cane Run, playing cards and a ticket to the raffle to win an Ernst Benz Mario Batali wristwatch. Both Mario and Tony will be available to sign books and DVDs at the end of the festivities.

The tickets are $1,500 per seat and limited to 130 guests. $100 of the price will go to the EarthLab Foundation, a 501(c)(3) organization providing functional outreach and reverse research and educational efforts in part through EarthLab.com. A new online segment at EarthLab.com entitled Food & Mario Batali shows how to make better food related choices for the environment.
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]]>bastianichbilly harrisBillyHarrisdel postoDelPostomario bataliMarioBatalitony abou-ganimTonyAbou-ganimDeidre Woollard2008-06-25T15:02:00 00:00Durian, the $200 Fruit that Smells Like Gashttp://www.luxist.com/2008/06/23/durian-the-200-fruit-that-smells-like-gas/http://www.luxist.com/2008/06/23/durian-the-200-fruit-that-smells-like-gas/http://www.luxist.com/2008/06/23/durian-the-200-fruit-that-smells-like-gas/#commentsFiled under:


Wow, this story is hilarious. I love fruit but I'm not so sure I'm interested in trying Durian (a fruit growing ever more popular with Southeast Asians and Chinese) because not only does it cost upwards of $200 a piece but apparently it smells like gasoline. Or garbage. Or manure. Or stinky socks. Take your pick, none of the descriptors are good.

So why do people prize this fruit so much? I guess once you cut them open you can separate the stinky part from the edible part, which is reportedly very sweet, nutty, and almost custard-like, and it's quite tasty. $200 tasty.
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]]>asiachinadurianfoodfruitmost expensiveMostExpensiveRigel Gregg2008-06-23T08:02:00 00:00Caviannehttp://www.luxist.com/2008/06/22/cavianne/http://www.luxist.com/2008/06/22/cavianne/http://www.luxist.com/2008/06/22/cavianne/#commentsFiled under:


I've been following the story of the declining sturgeon population in the Caspian Sea for years. With increasing focus on bans to prevent overfishing, the quest to discover the perfect alternative has been going on for several years (I created a list of beluga alternatives in 2006). Now from Japan there is another solution, Cavianne. This imitation caviar is made from a rather non-appetizing sounding mix of squid ink, apple pectin, sea urchin extract, oyster, scallop and a gum derived from kelp by a company called Hokuyu Foods. The faux caviar has a skin that is thicker and gummier than the real thing. The company produces four tons of this caviar substitute a year which is, according to the AFP, equal to one-fifth of the estimated consumption of real black caviar in Japan, Cavianne is mostly used by restaurants and hotels and sells for the equivalent of less than tend dollars for a 1.75 ounce jar and contains one seventh the calories of real caviar. The company also sells "Fruppy" balls that contain fruit-flavored liquid.
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]]>caviannecaviarfake caviarDeidre Woollard2008-06-22T16:02:00 00:00Q Tonichttp://www.luxist.com/2008/06/21/q-tonic/http://www.luxist.com/2008/06/21/q-tonic/http://www.luxist.com/2008/06/21/q-tonic/#commentsFiled under:

There has been a surge of new gins on the market but what about the other half of the summer essential G&T? Now there is a new premium tonic water, Q Tonic. Q Tonic has no high fructose corn syrup and has 60% fewer calories than regular tonic water. The brand uses hand-picked quinine from the Peruvian Andes and is sweetened with organic agave. The tonic water has been launched in selected restaurants and retail outlets around the country and online. It generally costs around $10 for a pack of four bottles.

[via Notes on a Party]
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]]>alcoholcocktailsginliquormixerstonic waterTonicWaterDeidre Woollard2008-06-21T16:02:00 00:00$400,000 Diamond & Crystal Champagne Glasseshttp://www.luxist.com/2008/06/20/400-000-diamond-and-crystal-champagne-glasses/http://www.luxist.com/2008/06/20/400-000-diamond-and-crystal-champagne-glasses/http://www.luxist.com/2008/06/20/400-000-diamond-and-crystal-champagne-glasses/#commentsFiled under: ,


Champagne is always considered a fairly luxurious drink (even when it's the cheap stuff) but any champagne, cheap or not, is sure to get a class upgrade when it gets served in one of these two glasses. Valued at $400,000 and blinged out with 1,700 white and pink diamonds the glasses were chiseled out of 8kg blocks of rock quartz crystal and it took 5 jewelers 3 months to put them all together.

The set was designed by John Calleija and although they'll be present at the opening of his second store in London they'll eventually be returning to the home of the Melbourne businessman who bought them and plans to turn them into family heirlooms.
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]]>champagnediamondsglassglassesglasswaremost expensiveMostExpensivestemwareRigel Gregg2008-06-20T11:03:00 00:00Burger King's $200 Burgerhttp://www.luxist.com/2008/06/19/burger-kings-200-burger/http://www.luxist.com/2008/06/19/burger-kings-200-burger/http://www.luxist.com/2008/06/19/burger-kings-200-burger/#commentsFiled under: ,


Of all the restaurants that might offer a $200 truffle-laden burger on their menu Burger King is probably one of the last ones, if not the last one, that comes to mind. But believe it or not Burger King has launched a $200 hamburger called simply "The Burger" that features Wagyu beef, white truffles, Pata Negra ham slices, Cristal onion straws, Modena balsamic vinegar, lambs lettuce, pink Himalayan rock salt, organic white wine, and shallot-infused mayonnaise all served up on an Iranian saffron and white truffle dusted bun.

That's quite a list of ingredients.

"The Burger" will be on sale once per week in London and proceeds go to benefit the Help a London Child charity.
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]]>burgerburger kingBurgerKingcharitydiningfoodhamburgermost expensiveMostExpensiveRigel Gregg2008-06-19T18:01:00 00:00Caviar Pizza Selling Big In Britainhttp://www.luxist.com/2008/06/16/caviar-pizza-selling-big-in-britain/http://www.luxist.com/2008/06/16/caviar-pizza-selling-big-in-britain/http://www.luxist.com/2008/06/16/caviar-pizza-selling-big-in-britain/#commentsFiled under:

The world of fine food and luxury dining has trickled into the most casual of foods -- pizza. Of course when it can be topped with anything that kind of freedom allows chefs to concoct the most outrageous of ideas into slices of heaven. But how much would you pay for dough topped with italian chicken eggs, mozzarella, onion and Beluga caviar...say, £350?! At Notting Hill's Mulberry Street that is the price you'll pay to enjoy their twenty-inch Beluga King pizza. And even though there is a credit crunch in the UK it seems the enticing ingredients are garnering wealthy customers and curious diners.
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]]>Beluga-CaviarBeluga-King-Pizzamulberry-streetNotting-HillNotting-Hill-Mulberry-StreetUKLaura Malesich2008-06-16T19:00:00 00:00Ceago Opulent Vintner's Collectionhttp://www.luxist.com/2008/06/11/ceago-opulent-vintners-collection/http://www.luxist.com/2008/06/11/ceago-opulent-vintners-collection/http://www.luxist.com/2008/06/11/ceago-opulent-vintners-collection/#commentsFiled under: , ,

Using the best of old and new world winemaking techniques, Jim Fetzer introduces award-winning, Biodynamic growing practices that go beyond organic standards. The Opulent Vintner's Collection contains a 2002 Ceago Camp Masut Cabernet Sauvignon, a 2006 Ceago Del Lago Chardonnay and Ceago Vinegarden's estate-grown, cold-pressed, certified organic and Biodynamic olive oil. To complement the wine, included are 10 pieces of fresh, seasonal fruit, 4 oz. each of roasted and salted organic cashews, almonds and pistachios, and 4 oz. of organic chocolate caramel pecan clusters.

This collection is Biodynamic certified by The Demeter Association: no pesticides, herbicides or synthetic fertilizers; organic methods with astronomy; humane animal practices; and ecosystem protection.

A nice Father's Day idea for the gourmet, eco-concerned dad. $174.95
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]]>CeagodadFathers DayFathersDayorganicvinterwineLisa Palladino2008-06-11T14:01:00 00:00Jacques Pepin Pressed Caviarhttp://www.luxist.com/2008/06/10/jacques-pepin-pressed-caviar/http://www.luxist.com/2008/06/10/jacques-pepin-pressed-caviar/http://www.luxist.com/2008/06/10/jacques-pepin-pressed-caviar/#commentsFiled under:


Pepin's Payusnaya is the first in the Chef's Selection Series creating the first domestically pressed caviar available in the U.S. through the California Caviar Company. Jacques Pepin's blend of white sturgeoun, hackleback and paddlefish caviar can be spread, sliced, shaved, molded, or added to sauces to complement your dining preferences. This type of caviar is a great option for beginners and for those of you concerned, the caviar is sustainably harvested which never hurts. I like the versatility of the product and its unique combination -- sounds like a winner to me!
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]]>CaliforniaCalifornia-Caviar-CompanyChefs Signature SeriesChefsSignatureSerieshacklebackJacques-PepinpaddlefishPepins-Payusnayawhite sturgeounWhiteSturgeounLaura Malesich2008-06-10T15:02:00 00:00The Most Expensive Watermelonhttp://www.luxist.com/2008/06/09/the-most-expensive-watermelon/http://www.luxist.com/2008/06/09/the-most-expensive-watermelon/http://www.luxist.com/2008/06/09/the-most-expensive-watermelon/#commentsFiled under: ,


Watermelon is one of the signature fruits of summer, and although (considering today's economy) I'm willing to pay more for it than I used to I'm not so sure I'd be willing to pay upwards of $6,000 for a single melon! But at least one man in Japan was as he bid on and won an auction for a 17lb Densuke watermelon for a whopping $6,100. Despite the fact that watermelon is considered a luxury in Japan and that this particular kind of melon only grows in one place (on the island of Hokkaido in northern Japan), this auction marks the highest selling price ever for a watermelon in Japan, and most likely the world.
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]]>auctionauctionsfruitjapanmost expensiveMostExpensivewatermelonRigel Gregg2008-06-09T19:02:00 00:00The Noooodlehttp://www.luxist.com/2008/06/08/the-noooodle/http://www.luxist.com/2008/06/08/the-noooodle/http://www.luxist.com/2008/06/08/the-noooodle/#commentsFiled under:


This is a kitchen gadget made just for me because I love pasta of all kinds but always make too much (and it's not exactly the most waist-friendly food as far as eating too much of it goes or having left-overs around the house). Called The Noooodle (no typo there, unless I missed an "o") it doubles as both a stylish trivet/casserole stand and the loops in the design function as noodle-measuring devices all the way from 1 person up to 4 people. No more guessing! I think it's totally awesome!

Via Denzeen
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]]>cookingdiningkitchennoodlenooodlenoooodlespagettitrivetutensilutensilsRigel Gregg2008-06-08T12:04:00 00:00Chocolate Pencilshttp://www.luxist.com/2008/06/07/chocolate-pencils/http://www.luxist.com/2008/06/07/chocolate-pencils/http://www.luxist.com/2008/06/07/chocolate-pencils/#commentsFiled under:


Years ago I used to have a nasty habit of chewing on my pens and pencils, and although I've since broken that habit I know I can expect a serious relapse if I ever own a set of these chocolate pencils by Nendo. The pencils come in a set that includes a variety of different cocoa blends so you'll have the perfect flavor (and color) to top whatever it is you're garnishing, plus a pencil sharpener for easy and perfectly shaped shavings every time. Sounds like a perfect gift for the chef or hostess that already seems to have everything!

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]]>chocolatechocolate pencilchocolate pencilsChocolatePencilChocolatePencilsdessertdessertsdiningpencilpencilsRigel Gregg2008-06-07T14:02:00 00:00Cayman Cookout, January '09, With Eric Riperthttp://www.luxist.com/2008/06/05/cayman-cookout-january-09-with-eric-ripert/http://www.luxist.com/2008/06/05/cayman-cookout-january-09-with-eric-ripert/http://www.luxist.com/2008/06/05/cayman-cookout-january-09-with-eric-ripert/#commentsFiled under: , ,

Ah, the Cayman Islands, January 16-19, 2009, with top food and liquor to boot. The Cayman Cookout is just what you'll want come frosty winter. The "cookout" is the Caribbean's premier food, wine and rum festival, and is hosted by Eric Ripert, known for Le Bernadin. A weekend of events, tastings, demonstrations and wine seminars from Ripert and his friends, including wine expert Anthony Giglio, fill four delicious days. The cookout is set in the the Ritz-Carlton, Grand Cayman, home of Ripert's acclaimed restaurant Blue.
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]]>caribbeancayman islandsCaymanIslandsEric RipertEricRipertLe BernadinLeBernadinLisa Palladino2008-06-05T11:02:00 00:00The Coolest Restaurants in the Worldhttp://www.luxist.com/2008/06/05/the-coolest-restaurants-in-the-world/http://www.luxist.com/2008/06/05/the-coolest-restaurants-in-the-world/http://www.luxist.com/2008/06/05/the-coolest-restaurants-in-the-world/#commentsFiled under: , ,


Photo courtesy of teNeues; cover image courtesy Tugu Hotels & Exotic Spas

We've written before about German publisher teNeues's amazing Luxury series; you should know that their Cool series is equally impressive. The latest title in the line, Cool Restaurants: Top of the World, features over 100 incredible eateries scattered around the globe. teNeues selects only the best of the best for their "Top of the World" titles, such as Bale Sutra, the restaurant located in a majestic 300-year-old Kang Xi period temple at the exotic Hotel Tugu in Bali, pictured here on the cover. While New York City has the highest concentration of cool restaurants in any urban locale, and the U.S.A. the most for a single country, Europe has many more continent-wise. Dubai is putting itself on the culinary design map as well, with an admirable showing of four restaurants included in the book - as many as the UK. See the gallery for a tour of some standouts.

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]]>BaliCoffee table booksCoffeeTableBooksCool restaurantsCoolRestaurantsDubaiRestaurantsteNeuesJared Paul Stern2008-06-05T09:02:00 00:00Ritz-Carlton Orlando Culinary Weekendhttp://www.luxist.com/2008/06/01/ritz-carlton-orlando-culinary-weekend/http://www.luxist.com/2008/06/01/ritz-carlton-orlando-culinary-weekend/http://www.luxist.com/2008/06/01/ritz-carlton-orlando-culinary-weekend/#commentsFiled under: ,


Cooking in July might not sound too appealing but cooking at the Ritz-Carlton Orlando, Grande Lakes is a rare treat. To attract guests in the summer months, this resort offers a unique culinary experience, the chance to meet and mingle with award-winning Chef Norman Van Aken, the chef behind Norman's, and enjoy a wine tasting, dinner, cooking class and more. The Gourmet Getaway includes overnight deluxe accommodations at The Ritz-Carlton Orlando, Grande Lakes on Saturday, July 12, wine tasting with Chef Norman Van Aken, four-course wine dinner by Chef Clay Miller and Breakfast Buffet at The Vineyard Grill on Sunday morning followed by a cooking class by Chef Clay Miller. The price is $489 for two people, plus room/occupancy tax.
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]]>culinary weekendCulinaryWeekendnorman van akenNormanVanAkenorlandoritz-carltonDeidre Woollard2008-06-01T14:02:00 00:00French Fry Billionaire Dead At 99http://www.luxist.com/2008/05/30/french-fry-billionaire-dead-at-99/http://www.luxist.com/2008/05/30/french-fry-billionaire-dead-at-99/http://www.luxist.com/2008/05/30/french-fry-billionaire-dead-at-99/#commentsFiled under:


J.R. Simplot may have started his young journey with only four gold coins in his hand but he left this world with billions of dollars and fame for all but inventing the first commercially viable frozen french fry potato in the world. "Mr. Spud" was on the board of McDonalds (which began as a thriving relationship of fries and hashbrowns) and even donated his house to the state as the new Idaho Governor's Mansion. For seventy years Simplot was a potato farmer, businessman and political enthusiast who left his mark on the land. In 2006, the Simplot family ranked number 80 on Forbes magazine's list of richest Americans with an estimated wealth of $3.2 billion. Although Mr. Simplot has passed on, his legacy of french fries will most likely never see an end.
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]]>french-friesIdaho-potatoesJR SimplotJrSimplotSimplotLaura Malesich2008-05-30T18:02:00 00:00Sonoma Syrups: Summer Cocktail Secret Weaponhttp://www.luxist.com/2008/05/30/sonoma-syrups-summer-cocktail-secret-weapon/http://www.luxist.com/2008/05/30/sonoma-syrups-summer-cocktail-secret-weapon/http://www.luxist.com/2008/05/30/sonoma-syrups-summer-cocktail-secret-weapon/#commentsFiled under: ,


A while back we told you about Stirrings, the all-natural drink mixers from Massachusetts. Now we're going to introduce you to our other secret weapon when it comes to making summer cocktails (and it usually does): gourmet Sonoma Syrups. When we tell you that we willingly pay extra to have this stuff shipped clear across the country you'll realize this isn't just a bunch of sugar water. Based in California wine country, Sonoma makes handcrafted, small-batch, natural syrups and extracts that really make certain drinks sing.

We wouldn't think of making a margarita or mint julep with anything else, for one thing, and if you want to get really creative with something like a pomegranate martini, their infusions are indispensable. We use their classic simple syrup, made from pure cane sugar, filtered water and a hint of vanilla, in place of the chemical-laden bar sugar that many drink recipes call for. It dissolves better, tastes better and complements top-shelf spirits. We're also told that Sonoma's syrups have lots of non-alcoholic applications, but we'll just take their word on that one.

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]]>CocktailsMargaritaMint julepMintJulepSonoma SyrupSonomaSyrupStirringsSummer drinksSummerDrinksJared Paul Stern2008-05-30T09:02:00 00:00Heath Ceramics Summer Collectionhttp://www.luxist.com/2008/05/29/heath-ceramics-summer-collection/http://www.luxist.com/2008/05/29/heath-ceramics-summer-collection/http://www.luxist.com/2008/05/29/heath-ceramics-summer-collection/#commentsFiled under:


Heath Ceramics' newest seasonal collection features an upscale picnic bag that comes with a caddy and two three-piece place settings, plus features a wine slot and and a pocket for linens and flatware. The bag is multi-purpose and is "made to last a lifetime (just like your Heathware), from industrial materials," by designer/maker S. Stein in Santa Fe, N.M. Available April 1-October 1, picnic set, $548; bag alone, $348. Comes in persimmon (shown) and olive (see gallery).

The collection also offers a variety of pieces that don't look especially summery (the colors are more fall-like) but are nice enough to use all year, indoors or out. They are: two styles of bowl, a bud vase, a bud vase set, a bulb vase, two single-stem vases, a vase set with all three kinds, and a two- or four-cup set. See the gallery for a few photos of these simple, lovely pieces.

Via Food & Wine.

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]]>bowlsceramicceramicsHeathHeath CeramicsHeathCeramicspicnicplatesstonewarevasevasesLisa Palladino2008-05-29T09:02:00 00:00