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"A week with..." The world of Alain Passard - "Insights" : Hermès scarves - "Rising trends" : Designer offices - "What to do with" butterbeans ? - "Insights" : Ben Van Berkel

"A week with..." The world of Alain Passard
A lot of ink was spilled when, in 2001, Alain Passard decided to stop serving meat at his restaurant "l'Arpège". He has since developed a menu based on in-season vegetables. He then went on, in September 2002, to create a vegetable garden at Fillé sur Sarthe to supply his kitchen. Alain Passard started serving up flavours that respected the authenticity of his produce, preserving their colour, their essence, and their perfume. With three Michelin stars since 1996, the chef seeks to get the most out of produce, with the permanent desire to respect it.

"Insights" : Hermès scarves
The Hermès scarf, a classic of chic and conservative elegance, recently celebrated its 70th birthday. The scarf is a veritable institution, throughout the world one is sold every 30 minutes. To renew its range and add a modern touch, Hermès has called upon a slightly rock'n' roll young designer - Bali Barret. A designer of chic and cheerful basics, in 2003 she agreed to take over the artistic direction of ladies' silks at the respected luxury establishment. CHiC ! discovers a harmonious blend of two different worlds.

"Rising trends" : Designer offices
We've all been in dull offices, with worn floors, greying curtains, kitsch calendars on the wall and a few tired plants in a feeble attempt to decorate the place. But design and architecture are now making those offices a thing of the past. Designers are now working on offices and refining their atmospheres. From the furniture to the office area itself, not forgetting the kitchen, everything is thought out according to criteria of comfort and beauty, so that people can work differently. And very probably, from the boss's point of view, so they can work more productively!

"What to do with" butterbeans ?
When we talk about beans, it's not exactly clear whether we mean the fruit, the seed or the plant. Butterbeans are a tasty and inexpensive pulse. In recipes, the different varieties are often interchangeable. Their flavour is less strong than the kidney bean and they soaks up the flavour of the food they are cooked with. The chef at the "Louis XIII" restaurant, Manuel Martinez concocts a recipe using butterbeans, tomatoes, whiting and vinager.

"Insights" : Ben Van Berkel
The world of Ben Van Berkel is resolutely happy. Among this Dutch architect's achievements are one of the largest weighbridges in Europe, a futuristic shoppoing centre in Seoul and a old bunker transformed into a tea room. Wherever he operates, Ben Van Berkel likes to create the unexpected and arrange surprising trails, thanks to a clever blend of full and empty spaces, of colours, and of pivoting areas.