Bags were fakes, girl says after web backlash

The daughter of an impoverished county's deputy chief who posted photos online showing off what appeared to be her extravagant lifestyle said she was not really that rich and that her designer bags were fakes.

Tuesday, 27 September, 2011, 12:00am

Katie De Tilly, Director, 10 Chancery Lane Gallery

What I'm reading: I've just finished David Bodanis' Passionate Minds: The Great Love Affair of the Enlightenment, Featuring the Scientist Emilie du Chatelet, the Poet Voltaire, Sword Fights, Book Burnings, Assorted Kings, Seditious Verse, and the Birth of the Modern World. One of the best books I have ever read.

25 Sep 2011 - 12:00am

Paris Boulangerie-Patisserie - Recipes from Thirteen Outstanding French Bakeries

Paris Boulangerie-Patisserie - Recipes from Thirteen Outstanding French Bakeries By Linda Dannenberg

25 Sep 2011 - 12:00am

The New International Confectioner

The New International Confectioner By Wilfred J. France

The New International Confectioner was first published in 1968, when 'international' meant 'Britain and the rest of Europe' (as far as confectionery went). Even this edition, revised in 1981 by Michael Small, doesn't expand beyond those borders.

11 Sep 2011 - 12:00am

Break helps Gibson get ahead of learning curve

Of all his years of experience training racehorses, the part of his career for which Richard Gibson admits to being most thankful is the past few months without any racing in sight.

6 Sep 2011 - 12:00am

China, France agree to work on yuan flexibility

China and France are forming a task force to clear the way for the yuan's inclusion in the Special Drawing Rights (SDR) of the International Monetary Fund (IMF), French finance minister Francois Baroin said in Beijing yesterday.

27 Aug 2011 - 12:00am

Pinot gris/grigio

Pinot grigio and pinot gris are often mistakenly identified as two different grapes when in fact it is the same variety with two names.

Pinot gris is the lesser-used French name. The name pinot grigio owes its popularity to Italian cuisine and Italian restaurants around the world.

25 Aug 2011 - 12:00am

Goat's milk cheeses

Le Palet Frais

25 Aug 2011 - 12:00am

Risque business

'Rykiel has a very precise identity everywhere that I go,' says Nathalie Rykiel in her accented English. 'It's not just French elegance or Parisian elegance, or Left Bank elegance. It's really the elegance of Saint-Germain-des-Pres.

1 Jul 2011 - 12:00am

Listings - Soho / Mid-levels / The Peak


49 Elgin Street, SoHo, Central,


Cuisine French

Specialities Burgundy escargots in herbed butter, platter of charcuterie, braised beef cheeks

22 Jun 2011 - 12:00am

Hi Everyone

Last December, the YP deputy ed decided that her New Year's Resolution was to 'travel'. Now, while that may not be as impressive as, say, doing more exercise, I decided I would do the same thing, and rack up some stamps in my dogport.

7 Jun 2011 - 12:00am

A passionate project for mixing and blending provincial tastes

In the 35 years since founding body and face care brand L'Occitane en Provence, Olivier Baussan has been a tireless champion of all things provencale. His latest passion project is a collection of artisanal olive oils and related foods cultivated from his beloved region.

6 May 2011 - 12:00am

With 10 runs under the belt, Macassar is finding his feat

Trainer Me Tsui Yu-sak had an excellent month with eight winners in March to take him to 27 winners and Macassar can keep the ball rolling after producing another progressive outing on Wednesday night at Happy Valley.

8 Apr 2011 - 12:00am

Artisan cheeses give Beijingers plenty to chew on

When Heilongjiang native Liu Yang, 37, decided to leave his technical support job for a change of scene in France 10 years ago, he did not expect to come back as a cheesemaker.

6 Feb 2011 - 12:00am

On the Rails

A new trainer has been a while coming and, privately anyway, we have had the view that a quiet Jockey Club insistence on a southern hemisphere-based trainer as the next expatriate flew in the face of reality.

But we have to admit that, in Richard Gibson, the club appears to have been rewarded for its patience, or stubbornness - take your pick.

2 Feb 2011 - 12:00am