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In the early sixties, the Renoma brothers invent the young fashion. upsetting all codes, Maurice and Michel created the blazer-inspired English, arched jackets and the first pants "elephant leg". Their Paris store becomes the rendezvous unavoidable stars, Brigitte Bardot to Yul Brynner through Salvador Dali and Jerry Lewis. Throughout the following decades, the brothers will stop Renoma to innovate by launching, among others, floral shirts, madras, the tuxedo for Women, multi-pocket jacket ... For the first time, fifty years after their debut, Maurice and Michel Renoma tell a family adventure that began in tiny shop in the Rue Notre-Dame-de-Nazareth and pursue today preparing the next generation. A page in the history of fashion told including Prime model of the brand Pierre Billon, and artist Georges Wolinski. ![STYLIA - "Génération Renoma" : lundi 29 septembre à 20h40 [INEDIT]](/anjos/indice.jpg) by #RENOMA |
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Sharp, graphic, essentially Gucci—creative director Frida Giannini presented a pared-down line-up for the Men’s Fall/Winter 2014-2015 runway show. Brought to life in supple leathers and soft Italian wools, the new collection delivers a modern, clean silhouette with a rakish Sixties edge. Thick-soled lace-ups and slouchy, unlined leather accessories only add to the contemporary appeal.  by #Gucci |
by #Piaget |
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First and Business Class travellers on SWISS’s long-haul services will be enjoying specialities from Switzerland’s Canton Aargau this autumn. In collaboration with the Seerose Resort & Spa in Meisterschwanden and its 15-GaultMillau-point chef de cuisine Siegfried Rossal, SWISS will be serving light and aromatic gourmet fare that draws heavily on typical regional ingredients. This latest chapter in the carrier’s award-winning “SWISS Taste of Switzerland” inflight culinary programme runs from 3 September to 2 December. For Business Class travellers Siegfried Rossal has concocted a starter of chamomile-smoked salmon trout with potato salad and horseradish cream. For their main course guests can choose between a venison ragout with smoked duck lardons, pickled onions and potato purée and Swiss corn-fed chicken with white polenta and runner beans. The whole experience is rounded off with a Seetal cider jelly with apple and mint. Rossal’s offerings for SWISS First guests include a purple potato salad with buffalo mozzarella and rocket cream, a beef tenderloin with Seetal apple balsamic sauce, and Aargau carrot cake with carrot and ginger sorbet. The inflight drinks selection in both Business and First Class extends to choice white and red wines from Canton Aargau, which is known for its winegrowing. The Business Class selection includes a 2013 Cuvée Blanc from Fehr und Engeli and a 2013 Pinot Noir from Besserstein, while the First Class choice extends to a 2012 Edelstein Blanc de Noir from Besserstein and a 2011Pinot Noir Spätlese from Baumgartner Weinbau. |
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