It is at a venue but a short distance from the Marina port, in the mondaine world of White Island that Italian Designer Roberto Cavalli taste the joys of restoration. Indeed, the Cavalli Restaurant & Lounge aims to be the most popular hub of the resort. After the adventure of Cavalli Cafés de Florence and Saint-Tropez, the Italian designer has realised a new project fusing the spirit of its luxury brand, gastronomy and nightclub.
Located on the Paseo Marítimo Juan Carlos, in the heart of a tropical garden of 2000 square meters, a space is transformed into a sublime restaurant which has placed the accent on the traditional Italian culinary art.
The food invites us to Tuscany (Roberto Cavalli’s home region) and the wines made by the Creator’s son, Tommaso Cavalli, bear the famous name.
As for the décor, the floral and feline atmosphere is reminiscent of the universe of the Home Collection. Around the lush garden decorated with Magnolia and jasmine, the dinner tables take place to festivities and Cavalli’s cocktails.
The music chart of the most in vogue DJs of the moment are a massively seductive draw for all-nighters and successful summer is assured.
Roberto Cavalli Restaurant and Lounge: firstname.lastname@example.org
With its caramelised crust and soft, custardy centre, the canelé is poised to be the Next Baked Thing. The little fluted cakes originated in Bordeaux, but pâtisserie Babelle has been making them in London since 2004 – and developing exclusive new flavours, including coconut and passion fruit, and yuzu and matcha.
Sticky, crunchy and golden, honeycomb is the stuff of British childhood. Mighty Fine has drawn on that nostalgia, then put its own spin on the confectionery – for instance, coating it in salted caramel or peanut butter, then dipping it in chocolate. Mighty Fine, donates a percentage of its profits to bee-conservation organisation Friends of the Honey Bee.
The limited-edition ‘danseuses’ collection from macaron purveyor par excellence Ladurée features pirouetting prima ballerinas.
The Ritz Paris empire goes far beyond the palatial five-star hotel on the Place Vendome: its bars, bistros, restaurants and Ritz-Escoffier Cooking School are the stuff of legend (and literature). Now another feather is being added to the institution’s culinary cap: the Ritz Paris Gourmet range of preserves and condiments. Highlights include Champagne vinegar, smoked Danish salt, Italian olives, pesto made to a traditional Ligurian recipe, and sun-dried-tomato paste.