NEWS

WATCH: Emile Henry X Transat Jacques Vabre / Les Coulisses / The Story

Go behind the scenes of the Transat Jacques Vabre 2021 edition alongside the skippers Erwan Le Draoulec and Nicolas D'Estais as we share the best moments of such an epic journey.

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WATCH: Shangri-La Presents: Kenneth Cobonpue, Award-Winning Furniture Designer

His iconic furniture designs adorn the sets and homes of Hollywood’s brightest stars. But where do his visions come from? Travel to Kenneth Cobonpue's home in Cebu with Shangri-La to discover the people and places that are the key source of his inspiration.

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Why Choose Insight Cordless Lamps?

TECHNOLOGY Thanks to advancements in technology, our lives have become more mobile than ever before–and cordless outdoor lighting has become a necessity. Shrinking microchips and other electronic components have paved the way to making things smaller, lighter and easily portable. From the cell phone you now can’t live without to fitness trackers, you can pretty much take your life with you wherever you go.   FREEDOM Being able to live your life on-the-go is a huge advantage and something many of us strive for. Thanks to the internet and a laptop you can work pretty much anywhere in the world....

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RECIPE: Authentic parisian baguettes by Emile Henry

1H10 : PREPARATION TIME 25 MIN : COOKING TIME           INGREDIENTS To make 3 baguettes: 375 g (13 oz or 2 3 /4cup) type 55 white flour 215 ml (7.5 fl oz or 1 cup) water 7 g (2 tsp) fine salt 5 g (1 ½ tsp) dry baker’s yeast METHOD Heat the water to around 40°C(100°F). Mix the flour, salt and dry yeast in a mixing bowl. Pour in the warm water and knead for 5 minutes until you have a smooth dough. Cover the bowl with a cloth and leave to rise for 40 minutes...

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RECIPE: Roast chicken with rosemary and glazed baby vegetables by Emily Henry

10 MIN : PREPARATION TIME 1H40 : COOKING TIME             INGREDIENTS 1 farm-raised chicken, around 1.8 kg (4 lbs)  1 sprig of fresh rosemary  1 sprig of fresh thyme 1 tbsp olive oil  1 fleshy tomato  6 medium-sized potatoes, with firm flesh  3 carrots  1 onion 1 good sprig of celery  Fine salt and ground pepper  1 teaspoon of fleur de sel (sea salt)   METHOD Pre-heat the oven to 220°C (425°F / Gas Mark 7). Season the inside of the chicken well, adding the sprigs of rosemary and thyme. Peel the potatoes, carrots, onion...

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