Pâtisserie perfection

After a few years drawing raves for his work at Vancouver’s Four Seasons Hotel, German born, fourth-generation patisserie Thomas Haas joined Daniel Boulud’s flagship New York restaurant in 1998. Haas quickly gathered notices and awards. He explained to the New York Times, ”I’m not superconservative, but I strongly believe in classics.” In 2005, Thomas Haas

Yolks

Diners suffering a twinge of guilt about consuming butter and egg yolks might assuage that feeling by asking for a smoothie made with kale, spinach, pear, banana, almond butter & apple juice. If guilt’s not your thing, try a glass of bacon infused bourbon, fresh orange and lemon juice, smokey BBQ sauce, pickled onion and celery. Maybe even two because life is short.

Welcome

Our goal here is to create a forum for the exchange of information among mature travelers and consumers of life’s worthwhile experiences. The Internet has no shortage of people offering advice and information but most sites are more interested in promoting and selling products or services than ensuring experiences are both fulfilling and worthwhile.

Languedoc – French treasure

Travel here may not for be everyone. Some may prefer fast-paced modern cities to indolent peregrinations through historical sites. However, for those seeking a compounded sense of civilization, art and history, matched with exceptional value, Languedoc-Roussillon is an, easily accessible treasure.