On women, work and savoir faire October 25, 2009 MEETING the author of French Women Don’t Get Fat, the bestselling diet book, is a rather daunting prospect for someone who is neither particularly thin nor remotely French – certainly not when it comes to Gallic standards of stylishness. I expected Mireille Guiliano to be scary – judgmental, fearfully immaculate and devastatingly tiny. I was [...]
The amateur economist who finds the truth in the freakiest places November 16, 2009 FOR someone who has spent much of the last decade successfully writing about economics, Stephen Dubner is surprisingly keen to point out that he is not an economist. Following his co-authorship of Freakonomics, one of the publishing phenomena of recent years, and a sequel called Superfreakonomics, however, surely he has picked up some knowledge. Well [...]
In Paris, foie gras has been replaced by spelt September 14, 2009 Coeur de JardinPlaza Athenee25 Avenue Montaigne75008Tel: (33) 15367 6665FOOD SERVICEATMOSPHERECost per person without wine: €95 FRENCH food is all about fat: fatty saucisson, foie gras, Roquefort and creme brulee. At least that’s what I thought, until I had lunch at Coeur de Jardin, the outdoor restaurant at the opulent Plaza Athenee hotel, located in the [...]
Technologygives your trading a head start September 28, 2009 THESE days, contracts for difference (CFDs) are most often seen as an efficient way of opening positions and building positions that are held for several months. At the moment, though, with crystal balls in short supply and the future uncertain, traders might be wary about making trades that rely on predicting trends. Which is why [...]
Technologygives your trading a head start September 28, 2009 THESE days, contracts for difference (CFDs) are most often seen as an efficient way of opening positions and building positions that are held for several months. At the moment, though, with crystal balls in short supply and the future uncertain, traders might be wary about making trades that rely on predicting trends. Which is why [...]
MAYBE THIS IS AS GOOD AS IT WILL GET August 31, 2009 TAKING A VIEW Trading OutlookBRIAN DOLANCHIEF CURRENCY STRATEGIST, FOREX.COM AS SUMMER draws to a close, indications are increasing that the risk rebound has run its course and that markets are likely entering a more difficult phase of the global stabilisation/recovery story. On the technical side, in stocks, bearish divergences between price and momentum abound in [...]
Just the place to take a world wine tour and most of it by the glass September 7, 2009 Kensington Wine Rooms27-129 Kensington Church Street, W8 7LPTel: 020 7727 8142Cost per person without wine: £35 IF YOU think chocolate shops are fun, try this. The Kensington Wine Rooms is the latest venue to make a go of enomatic, or wine-dispensing, machines. The Sampler on Upper Street has long mastered this format, with more depth [...]
Vitamin cocktails and mango soup: fashion food hits London September 20, 2009 LULU GUINNESS DESIGNER TEAThe Metropolitan Hotel, home of the original London Nobu, is delivering its fashion week offering in typical high style. Enter the Lulu Guinness designed “afternoon de-light treat” – a tea composed of edible accessories made from healthy ingredients. Expect low-fat lip, oversized rose and clutch-shaped cupcakes and cookies in anticipation of Guinness’s [...]
Greece is Europe’s top spot to soak up the September sun September 6, 2009 THE beauty of Greece is so extreme that even hordes of tourists can’t ruin it – in a lesser country, the likes of Mykonos, Corfu, Crete and Santorini would have become touristic hellholes by now. Though they remain gems, there’s no doubt that the Greek islands are crowded. For anyone seeking that rare thing, a [...]
A butcher can help you eat better and cheaper, too September 2, 2009 THEscene at Fulham butcher HG Walter would once have been a familiar one, with the smartly-aproned staff behind its counter, some serving, some wielding fearsome knives at a giant chopping board, reducing great hunks of animal to alluring, perfectly-formed pieces. French-trimmed racks of lamb and veal, chops painted in herby marinades, plump chicken breasts, deep-crimson [...]