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Paul Betts is happy to discover that many restaurants still serve radis-beurre as an appetiser
France’s go-to executive for business turnrounds and departing head of EADS tells Paul Betts about his career sorting out troubled companies
‘The classic brasserie is expensive but it is fun for all its cocktail of colourfully louche poseurs’
Parisian pâtissier Pierre Hermé has made a multi-million euro business from cakes and macarons. The secret, he says, is to think like a fashion designer
What really make the difference are the hosts and guests, and if musical entertainment is also provided so much the better
The best thing about ‘Midnight in Paris’ is its rose-tinted travelogue quality
Even if tap water from Paris has improved, it lacks the taste and safety provided by bottled water
Saga is more than a society drama, says Paul Betts
The animals can cause havoc in just one night, digging up your lawn and kitchen garden, but can also keep away vipers
The French ambassador decided to give the Maltese a taste for the ‘art de vivre à la française’
A fight between Carrefour and Casino is hurting the country’s biggest retailer, writes Paul Betts
A rare tasting of 20 of the estate’s finest vintages is ‘an elegant journey in history’
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