by Editor | Jan 1, 2006 | Products, Simon and Baker Travel Review, Travel Luggage
This little bag, boasting of being 30 percent lighter than the competition, won our hearts. The sturdy frame protected the inner contents from being crushed by other bags. Even when loaded with heavy items, the unique shape prevented the bag from tipping over and allowed it to roll easily. We carried our electronic equipment for our traveling office and laptop inside ours and found it secure, spacious and easy to organize. Its combination light weight, durability, design, manageability and warranty features made this one the best carry-on suitcases I’ve ever traveled with.
by Editor | Jan 1, 2006 | Europe, France, Paris, Simon and Baker Travel Review
We decided to try L’Astrance, named for a wildflower, after an acquaintance from a top Parisian restaurant recommended it as an up-and-coming gourmet hot spot. Although we heard from friends it was nearly impossible to book on short notice, we only had a few days left in Paris and nothing to lose so we called. Lady luck smiled in our direction, allowing us to book a table for that same night. Before finalizing our reservations, the polite gentleman explained all meals at L’Astrance were “surprise” menus.
by Editor | Jan 1, 2006 | Europe, France, Paris, Simon and Baker Travel Review
For years Lucas Carton had found the formula to accommodate diner’s varying wants and needs consistently serving delectable dishes with extraordinary service. Its lunch menu was a great buy. On and off the menu we always found dining there an enjoyable affair. In 2005, the owner and chef decided to shake things up a bit by closing Lucas Carton and opening a new, more informal restaurant, Senderens. We were a little anxious as made our way to the reincarnation of Chef Alain Senderens old culinary home, Lucas Carton, on a snowy day soon after it opened.
by Editor | Jan 1, 2006 | Simon and Baker Travel Review
We thoroughly enjoyed Varekai, Cirque du Soleil’s colorful two-hour (plus a half an hour intermission) traveling show. Faithful to the Cirque du Soleil tradition, the performance was vivid, exciting, touching, funny, and most of all entertaining. Varekai, meaning “wherever” in the Romany gypsy language, began with an amusing and at the same time tragic clown duo who kept the audience’s attention until a young muscular man, Icarus, descended from the “sky.” The production which had a flight theme was designed to pay tribute “to the nomadic soul, to the spirit and art of the circus tradition, and to the infinite passion of those whose quest takes them along the path that leads to Varekai.”
by Editor | Dec 1, 2005 | Europe, France, Paris, Simon and Baker Travel Review
Ever wonder how the great French chefs create those wonderful dishes? We visited the Cordon Bleu cooking school in Paris to find out. We encountered helpful staff, a friendly and talented chef, a well situated and convenient cooking school with translated (French to English) short gourmet workshops and longer term certificate courses. We participated in a one-hour private workshop in the school’s 15th arrondissement headquarters. The Cordon Bleu school, started as a newspaper in the mid 1800’s, had a staff of 50 including 11 master chefs, and as many as 180 students who participated in private workshops like ours, gourmet courses or certificate programs.
by Editor | Dec 1, 2005 | Europe, France, Paris, Simon and Baker Travel Review
We wound our way on foot from our nearby Latin Quarter rental apartment through the cobblestone street of one of the oldest parts of the city to meet friends for lunch at a neighborhood restaurant, Jacques Cagna. Although it was a short walk and we found the restaurant easily, it was cold and by the time we reached Jacques Cagna we were ready to be in doors. Walking in from the freezing cold on a gray Parisian winter day we were thankful for the warm welcome and English friendly attitude.
