the royal monceau:

who remembers that amazing and beyond fun "destruction party" nearly 2 years ago? hmmm? 

enter the new hotel Royal Monceau in Paris has reopened its doors on October 18th. To recreate the luxury hotel, Philippe Starck, Alexandre Allard and one of the world's leading luxury hotel firms, Raffles Hotels and Resorts, have been embarked together on a great human adventure, to transform the Royal Monceau. Although it has been renovated from top to bottom, the hotel has kept its historic past, naming rooms for prestigious guests who once stayed there, such as Ray Charles, Andre Malraux, Josephine Baker among others. Today, the new Royal Monceau is an hotel reinvented, redesigned, a destination where art and culture are omnipresent. Artworks by emerging French and international artists provide a strong presence of contemporary feel in the hotel. In-house collection of photographs are exhibited throughout the various rooms and suites.And not to forget Pierre Herme, the king of macaroons, who is in charge of concocting all the pastries and sweets for the new Royal Monceau.


Ouverture du palace Royal Monceau façon Starck
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hedi slimane:

what is not perfect about hedi slimane and french vogue?

le corbusier:

he's back! with cassina's latest release of le corbusier simplistic line. 

“Modernist master Le Corbusier had strict design principles, which he applied just as rigorously to furniture design as to his more widely known architectural projects. For him, ‘the smallest pencil stroke had to have a point, to fulfil a need, or respond to a gesture or posture’, recalled Charlotte Perriand, his long-time furniture collaborator. This ruthless purity of approach paid off, making his designs as relevant today as they were over half a century ago – so much so that Cassina has just revived four of his remarkable pieces for its ongoing ‘Cassina I Maestri’ collection, started by the great man himself in 1964.”

lanvin pour h&m:

its coming november 23.

terry richardson:

i want candy:  the cover boy james franco from the latest issue of candy magazine:  from none other than terry richardson.