Inā ʻoe i Palika i ka wā hoʻomaha, mai poina i ka manawa kūʻokoʻa e hoʻoheheʻe iā ʻoe iho i ka honua kupaianaha o Repossi Christmas ma Royal Monceau. Lawe ʻia ka waiwai waiwai ma ka papahele o ka hale aliʻi o Parisian.
ʻO kahi hoʻohanohano i ka hōʻiliʻili Serti sur Vide, e hoʻolauleʻa nei i kāna makahiki 10th i kēia makahiki, ua hoʻokomo ka hui i nā laina maʻemaʻe a wehewehe ʻia o Repossi jewelery a me kāna mau pōhaku lana e hana ana i kahi ʻokoʻa nani o ka piha a me ka hakahaka, a me ʻelua pūlima. kala - emeraude ʻōmaʻomaʻo a me nā daimana keʻokeʻo ʻālohilohi. E like me nā apo pepeiao, nā kūpeʻe lima a me nā apo - ʻo nā mea hoʻonani Kalikimaka ma Royal Monceau kaʻana like i ka nani wiwo ʻole e lawe mai ana i ke kilokilo avant-garde i kāu hoʻolauleʻa wā ʻahaʻaina. No ka laʻana, ma ka lobby, aia kahi kumulāʻau Kalikimaka nani e hoʻomaikaʻi ana i ka daimana i ke ʻano o ka pear - ʻo ka pōhaku kūʻai ʻo Repossi - a puni ka papahele honua e ʻike ʻoe i nā lāʻau i hoʻopuehu ʻia, ma waho o ke kikowaena, nā kumu asymmetrical e hoʻomanaʻo ana i nā hana paradoxical a Repossi. , hiki iā ʻoe ke hoʻāʻo ma ka hale kūʻai hale kūʻai pop-up e neʻe wale ana mai ka wahi Bar Long.
ʻO wai ka mea ʻōlelo Kalikimaka, ʻōlelo pū kekahi i nā mea ʻono ʻoliʻoli. ʻO ka Bûche de Noêl kiʻiʻoniʻoni, ka pāʻina Kalikimaka Farani koʻikoʻi, ua hana hou ʻia e Chef Pâtissier du Royal Monceau - Raffles Paris Yazid Ichemrahen, i loko o kahi ʻano mea nani i ke kālā me nā daimana kō, i hoʻoulu ʻia e ka hōʻiliʻili ʻo Serti sur Vide. Kapa ʻia ʻo "pâtisserie Repossi", ua hana ʻia kēia hana i ke ʻano o kahi pōhaku kālā nani a hoʻomaʻemaʻe ʻia. He aha ko loko? He pīkī vanilla maikaʻi, hoʻopiha momona me ʻelua mau vanilla laʻa mai Madagaskar a me Tahiti mai Pierre de Chalais, kahi ʻalamona ʻalemona, a me kahi ʻāpana makaleka lahilahi mai La Chocolaterie de l'Opéra. E loaʻa ana kēia ʻano pākē hoʻokahi o ka ʻano i hoʻopaʻa ʻia e Yazid Ichemrahen, e kauoha ma ka Bar Long (€52) a hiki i Ianuali 6.
ʻOluʻolu: Repossi
Kikokikona: Lidia Ageeva