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The Chef in a Truck - Eric Nebot - Bog - Editions Flammarion - Plusbog.dk

The Chef in a Truck - Eric Nebot - Bog - Editions Flammarion - Plusbog.dk

In this accessible and must-have companion to the Netflix series, discover the recipes, stories, and places encountered by a world-renowned pastry chef. When pastry chef François Perret left the world-famous Ritz in Paris to compete in a food-truck festival in Los Angeles, he was pursuing the same mission: to surprise, to create, and to make dreams come true. If food is about connection, passion, and breaking down boundaries, what better challenge than to pack up and leave the well-equipped, Michelin-starred French kitchen for the cramped, mobile, but unbeatably accessible food truck half a world away? Part travel documentary, part companion guide, and part fusion recipe book, this volume accompanies the Netflix series The Chef in a Truck . Bringing together both culinary worlds, it includes recipes from the high-end pastry environment using the most exclusive ingredients, as well as recipes inspired by encounters with local chefs and producers in California. Follow Perret’s unique journey, re-create his recipes in your own kitchen, and explore the places he visits in Paris and Los Angeles through his personal address book. An adventure is guaranteed—one which affirms the true emotional and creative beauty of food and the values we can learn from stepping out of our comfort zones and into an unfamiliar and exciting world.

DKK 198.00
1

A Day at Chateau de Vaux le Vicomte - Alexandre De Vogue - Bog - Editions Flammarion - Plusbog.dk

A Day at Chateau de Vaux le Vicomte - Alexandre De Vogue - Bog - Editions Flammarion - Plusbog.dk

An insider’s tour of the magnificent seventeenth-century castle and gardens, conceived by Le Vau, Le Brun, and Le Nôtre, that inspired the great châteaux of Europe. Vaux le Vicomte’s rich history began in 1641, when infamous finance minister Nicolas Fouquet bought the estate and enlisted architect Louis Le Vau, decorator Charles Le Brun, and garden designer André Le Nôtre to transform it into a lavish residence. His extravagance piqued Louis XIV’s jealousy, and he was thrown into prison for mishandling funds. The château inspired the design of Versailles and was later home to the great chef Vatel, who famously died for his art. This volume traces the château’s history from the seventeenth century through the Belle Époque, World War I, and its public opening in 1968. Exclusive photography and archival documents offer unprecedented access to the château, furnishings, and gardens, and illuminate the extraordinary secrets of court life and centuries of celebrations that include the enchanting candlelit tours held today.

DKK 214.00
1

Vaux-le-Vicomte: A Private Invitation - Guillaume Picon - Bog - Editions Flammarion - Plusbog.dk

Vaux-le-Vicomte: A Private Invitation - Guillaume Picon - Bog - Editions Flammarion - Plusbog.dk

This comprehensive monograph is an exclusive look inside the château that inspired the design of Versailles and today continues to enchant visitors and film directors alike. Vaux-le-Vicomte’s rich history began in 1641 when infamous French finance minister Nicolas Fouquet, the original owner, surrounded himself with the most skilled and talented artisans of the time: the architect Louis Le Vau, the painter Charles Le Brun, and the garden designer André Le Nôtre, to create a perfect harmony between architecture and landscape. The Château de Vaux-le-Vicomte and its spectacular gardens fascinated Louis XIV and were the inspira­tion for Versailles. Classified as a historical monument since 1875 under the impetus of the owner at the time, the castle of Vaux-le-Vicomte quickly became a model of the artistic genius of the seventeenth century. This volume traces the château’s history from the seventeenth century through the Belle Époque, World War I, and its public opening in 1968. Exclu­sive photography and archival documents offer unprecedented access to the château, furnishings, and gardens, and illuminate the extraordinary secrets of court life and centuries of celebrations that include the enchanting candlelit tours held today.

DKK 632.00
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Cartier: Le Voyage Recommence - Helene Kelmachter - Bog - Editions Flammarion - Plusbog.dk

Cartier: Le Voyage Recommence - Helene Kelmachter - Bog - Editions Flammarion - Plusbog.dk

A refined volume documenting the new collection of high jewelry from Cartier. Through Le Voyage Recommencé, its latest collection of high jewelry and precious objects, Cartier pays tribute to the richness of its style. Embarking readers on a prodigious journey, the jewelry showcased in this book explores the Maison’s iconic fields of expression: essential lines, geometry, colors, flora and fauna, and influences from world cultures, to name but a few. The renowned jeweler continually pushes the boundaries of creation to discover new horizons.Accompanied by text focusing on the concept of style in the arts, the pieces presented in this richly illustrated volume take us on a renewed journey—a voyage recommencé —into the heart of the Cartier style, where creative imagination and superlative savoir faire transform precious stones and materials into magnificent jewelry.

DKK 796.00
1

Jean-Francois Piege - Jean Francois Piege - Bog - Editions Flammarion - Plusbog.dk

Jean-Francois Piege - Jean Francois Piege - Bog - Editions Flammarion - Plusbog.dk

Two Michelin–starred chef Jean-François Piège divulges more than 300 recipes from his exceptional restaurant, with suggestions for combining key ingredients into inventive menus. Visitors to award-winning chef Jean-François Piège’s gastronomic restaurant—the most sought-after table in Paris—select single key ingredients from his innovative menu, which he transforms into exquisite and highly creative dishes. This approach provided the inspiration for this master-level cookbook, in which Piège presents more than 300 building-block recipes that can be combined in countless variations, inspiring the creative chef to compose original menus. Recipes include white asparagus with smoked salmon and horseradish cream, peanut crisp with aniseed garnish, line-caught pollack, black truffle scallops, spaghetti carbonara (in which the proportions of bacon and pasta are inverted), beef or chicken with morel sauce, bergamot custard, or cherry tarte tatin. Featuring a cloth binding, three paper stocks, five-color printing, and a detailed index, this lavish book from France’s culinary sensation Jean-François Piège is a perfect gift for professional and aspiring home cooks, as well as French culinary aficionados.

DKK 377.00
1

Jean Imbert: My French Recipes - Jean Imbert - Bog - Editions Flammarion - Plusbog.dk

Jean Imbert: My French Recipes - Jean Imbert - Bog - Editions Flammarion - Plusbog.dk

The first cookbook from rising French chef Jean Imbert, whose cooking and charm have won the hearts of celebrities the world over. French chef Jean Imbert reveals more than fifty of his favorite home recipes, which he prepares for his family, friends, and the world’s most famous celebrities, including musicians Pharrell, Beyoncé, and Jay-Z; actors Robert De Niro and Marion Cotillard; Olympic sprinter Usain Bolt; and chef Thomas Keller.The dynamic Imbert’s passion began at an early age, and he maintains the humble, intimate connection with cooking that his beloved grandmother and parents instilled in him from childhood. Discover his very personal cooking style, always respectful of seasonal ingredients and simultaneously simple but with a creative twist: macaroni with chanterelle mushrooms and apricots; cod confit with citrus, avocado, and banana; scallops with cauliflower and green apple; roasted chicken; stuffed clams; and his epic tarte tatin.With the support of his friend Jamie Oliver, who wrote the foreword, Jean Imbert shares his lifelong passion for serving up these recipes from the heart.

DKK 247.00
1

The Complete Bocuse - Eric Trochon - Bog - Editions Flammarion - Plusbog.dk

The Complete Bocuse - Eric Trochon - Bog - Editions Flammarion - Plusbog.dk

The unequivocal reference tome on the full spectrum of twentieth-century French cooking, interpreted and revised by master chef Paul Bocuse for the home cook. Celebrated chef Paul Bocuse is the authority on classic French cuisine. In this volume, he shares 500 simple, traditional French recipes. Aimed at the beginner, but with enough breadth to entice the confident chef, these recipes can be readily prepared at home, and emphasize the use of fresh and widely available ingredients. This new cookbook is a complete collection of Bocuse’s classic French recipes, which have been tried and tested over a lifetime in the business, and revised and adapted here to be accessible for the modern kitchen. With 221 colour photographs to inspire the home cook, this indispensable kitchen companion is also an authoritative culinary reference work on traditional French cooking, which remains an international, UNESCO-protected benchmark in world gastronomy. Divided into 22 chapters, with 14 covering savoury recipes and 8 covering sweet recipes, Bocuse covers everything from from soups to soufflés, by way of terrines, fish, meat, vegetables, and sauces. Practical appendixes include average cooking times for different types of meat, conversion tables, and a glossary of key French culinary terms.

DKK 291.00
1

French Patisserie - Ecole Ferrandi - Bog - Editions Flammarion - Plusbog.dk

French Patisserie - Ecole Ferrandi - Bog - Editions Flammarion - Plusbog.dk

Ferrandi, the French School of Culinary Arts in Paris—dubbed “the Harvard of gastronomy” by Le Monde newspaper­—is the ultimate pastry-making reference. From flaky croissants to paper-thin mille-feuille, and from the chestnut cream–filled Paris-Brest to festive yule logs, this comprehensive book leads aspiring pastry chefs through every step—from basic techniques to Michelin-level desserts. Featuring advice on how to equip your kitchen, and the essential doughs, fillings, and decorations, the book covers everything from quick desserts to holiday specialties and from ice creams and sorbets to chocolates. Ferrandi, an internationally renowned professional culinary school, offers an intensive course in the art of French pastry making. Written by the school’s experienced teaching team of master pâtissiers and adapted for the home chef, this fully illustrated cookbook provides all of the fundamental techniques and recipes that form the building blocks of the illustrious French dessert tradition, explained step by step in text and images. Practical information is presented in tables, diagrams, and sidebars for handy reference. Easy-to-follow recipes are graded for level of difficulty, allowing readers to develop their skills over time. Whether you are an amateur home chef or an experienced pâtissier, this patisserie bible provides everything you need to master French pastry making.

DKK 439.00
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Chocolate - Ferrandi Paris - Bog - Editions Flammarion - Plusbog.dk

Chocolate - Ferrandi Paris - Bog - Editions Flammarion - Plusbog.dk

The ultimate reference on cooking with chocolate from Ferrandi, the Parisian school of culinary arts that Le Monde dubbed the "Harvard of gastronomy." This book--a complete chocolate course for the home chef from the world-renowned professional culinary school Ferrandi Paris--presents comprehensive techniques for working with chocolate, from tempering and decorative flourishes to recipes such as the Opéra pastry or molten chocolate cake.From rich chocolate ganache to melt-in-your mouth truffles, this book leads aspiring bakers through every step--from basic to special-occasion skills. Starting with advice on how to equip your kitchen, plus essential techniques, fillings, and decorations, the book covers everything from quick desserts to holiday specialties and from frozen ice creams and sorbets to candies.Ferrandi''s experienced teaching team of master chefs adapted their recipes for the home cook. This fully illustrated intensive course in the art of baking with chocolate provides all of the fundamental techniques and recipes that are the building blocks of the illustrious French chocolate tradition, explained step-by-step in text and images. Practical information is presented in tables, diagrams, and sidebars for handy reference. Easy-to-follow recipes are graded for level of difficulty, allowing readers to develop their skills over time. This extensive reference provides everything an amateur home chef or experienced professional needs to master chocolate recipes for all occasions.

DKK 241.00
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The Complete Book of French Cooking - Vincent Boue - Bog - Editions Flammarion - Plusbog.dk

The Complete Book of French Cooking - Vincent Boue - Bog - Editions Flammarion - Plusbog.dk

Legendary chef Paul Bocuse described this essential guide as “an invaluable kitchen companion” for novice and established cooks. Traditional French cuisine can seem daunting, but it’s one of life’s great pleasures. This comprehensive, illustrated guide to classic French cooking techniques and recipes, with detailed explanations from culinary school instructors, is an essential reference for the home cook. The secret to success is demonstrated in two hundred step-by-step kitchen fundamentals: knife techniques (chopping, slicing, paring), cooking methods (braising, grilling, frying, steaming, poaching, roasting), sauces and stuffings, eggs, and dough.One hundred sixty-five classic recipes—onion soup, quiche Lorraine, boeuf bourguignon, tarte Tatin—are graded with a three-star rating so the home chef can gauge the complexity and gradually expand their cooking ability. Nine recipes from Michelin three-star chefs and culinary artisans offer the ultimate challenge.Cross-references to techniques, culinary terms, and complementary recipes facilitate navigation, and the volume is completed with practical resources: visual dictionaries of basic kitchen equipment; cuts of meat; types of herbs, grains, spices, pasta, and dried beans; a glossary; conversion tables; and an index of recipes, main ingredients, and techniques.

DKK 340.00
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Le Grand Hotel & Cafe de la Paix - Laure Verchere - Bog - Editions Flammarion - Plusbog.dk

Le Grand Hotel & Cafe de la Paix - Laure Verchere - Bog - Editions Flammarion - Plusbog.dk

Discover the plush elegance of the Grand Hotel and Café de la Paix—a hub of cultural and café society elegance since 1862. Conjured up during Baron Haussmann’s extensive urban renewal program in the nineteenth century, and freshly renovated by master designer Pierre-Yves Rochon, the Grand Hotel and its Café de la Paix occupy a choice location among the Parisian facades surrounding Paris’s Opera Garnier. This bilingual edition retraces the history of the Belle Époque palace with its 458 rooms and suites, where visitors from all over the world meet under the glass roof of its winter garden. The Café de la Paix safeguards its authenticity by serving up iconic recipes—from the famed onion soup to the flaky mille-feuille—on the celebrated terrace that overlooks the boulevard des Capucines. In 1904, the Grand Hôtel’s head barman Franck Newman invented the original dry martini as a tribute to avant-garde actress Sarah Bernhardt, a regular guest. The café has been a meeting-place for notables from Oscar Wilde to Ernest Hemingway, Marlene Dietrich to Ines de la Fressange, and John Travolta to President Bill Clinton. Blending architecture, history, and timeless luxury, this volume celebrates the hotel and café that were at the epicenter of the most cherished era in Parisian history.

DKK 388.00
1

Fruits and Nuts - Ferrandi Paris - Bog - Editions Flammarion - Plusbog.dk

Fruits and Nuts - Ferrandi Paris - Bog - Editions Flammarion - Plusbog.dk

FERRANDI Paris, the French School of Culinary Arts—dubbed the “Harvard of gastronomy” by Le Monde newspaper—offers the ultimate reference on cooking with fruits and nuts. This volume offers a complete course on cooking with fruits and nuts from world-renowned culinary school, FERRANDI Paris. Alongside more than sixty recipes covering the entire range of fruit varieties, you will learn the basics with step-by-step instructions for preparing, cutting, and cooking any type of fruit or nut using a variety of cooking methods. Recipes are organized by category, from citrus to red to tropical fruits, with both sweet and savory concoctions offering a comprehensive guide to incorporating fruit or nuts into any part of your meal. Written by the school’s experienced teaching team of master chefs and adapted for the home cook, this fully illustrated cookbook provides all of the fundamental techniques and recipes that form the building blocks of the illustrious French cooking tradition, explained step by step in text and images. Practical information is presented in tables, diagrams, and sidebars for handy reference. Easy-to-follow recipes are graded for level of difficulty, allowing readers to develop their skills over time. Whether you are an amateur home chef or an experienced professional, this extensive reference, replete with 200 illustrations, provides everything you need to master the world-class culinary school’s fruit and nut-based recipes.

DKK 241.00
1

Vegetables - Ferrandi Paris - Bog - Editions Flammarion - Plusbog.dk

Vegetables - Ferrandi Paris - Bog - Editions Flammarion - Plusbog.dk

FERRANDI Paris, the French School of Culinary Arts-dubbed the "Harvard of gastronomy" by Le Monde newspaper--provides the ultimate reference on cooking with vegetables. Infusing mealtimes with delicious vegetarian and flexitarian options has never been more important. Drawing on the expertise of the world-renowned professional culinary school FERRANDI Paris, this book offers a complete course on vegetables, with fifty step-by-step techniques for preparing, chopping, and cooking vegetables for optimal flavor, and more than seventy recipes.Following advice on how to equip your kitchen, the essential techniques cover everything from grating, seeding, and pureeing to poaching, blanching, and roasting more than eighty different vegetables varieties. The recipes--from smoothies, soups, and soufflés to curries, risottos, and tarts--lead aspiring chefs through every step, from basic tips to Michelin-level creations. Written by the school''s experienced teaching team of master chefs and adapted for the home cook, this fully illustrated book explains, step by step in text and images, the fundamental techniques and recipes that form the building blocks of the illustrious French cooking tradition. Easy-to-follow recipes are graded for level of difficulty, allowing readers to develop their skills over time.Whether you are an amateur home chef or an experienced professional, this extensive reference provides everything you need to master the world-class culinary school''s recipes that bring plant-based abundance to your table.

DKK 241.00
1

French Pastries and Desserts by Lenotre - Teams Of Chefs At Lenotre - Bog - Editions Flammarion - Plusbog.dk

French Pastries and Desserts by Lenotre - Teams Of Chefs At Lenotre - Bog - Editions Flammarion - Plusbog.dk

More than 200 recipes from Gaston Lenôtre’s classic cookbook, fully updated for the modern chef along with spectacular new photography. Gaston Lenôtre, the legendary master French pâtis­sier, was revered for having made desserts lighter and more delicious; his techniques continue to influence pastry chefs in France and around the world. This new edition of the now cult cookbook—first published in English in 1977 as Lenôtre’s Desserts and Pastries —has been updated in collaboration with the chefs at Lenôtre Paris and two of the founder’s children. Two hundred essential recipes include crois­sants, éclairs, crêpes, mille-feuilles, baba au rhum, molten chocolate cake, lemon meringue pie, and mango tartlet. The chefs at Lenôtre Paris—who run a world-class cooking school—have adapted the recipes for amateur bakers and experienced professionals alike who seek inspiration from the rich tradition of Lenôtre’s French pâtisserie.

DKK 241.00
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George Condo: Humanoids - Didier Ottinger - Bog - Editions Flammarion - Plusbog.dk

George Condo: Humanoids - Didier Ottinger - Bog - Editions Flammarion - Plusbog.dk

George Condo’s unconventional paintings are illuminated in context with his vast range of artistic influences—from Tiepolo to Picasso to Basquiat, and from psychedelic to new wave. George Condo is renowned for his eclectic mix of artistic influences—from the Old Masters to cubism to pop art. The artist who coined the term “artificial realism” blends imagery and styles from various movements in works that critique contemporary Western culture and its excesses. His paintings and sculptures feature Humanoids—figures that are metaphors of our humanity, magnifying our emotions and revealing our high and low points. For the first time in his own words, Condo reveals the genesis and significance of his distorted creations and unveils previously unseen paintings created during the pandemic and the political turmoil in the United States.Didier Ottinger examines the career, influences, and works of this unconventional artist who is at once rewriting the history of art and caricaturing the immoderation of the modern world. An exhibition of Condo’s Humanoids at the Nouveau Musée National de Monaco opens nearly a quarter century after he created set and costume designs for Les Ballets de Monte-Carlo.

DKK 340.00
1

Pierre Herme: Chocolate - Pierre Herme - Bog - Editions Flammarion - Plusbog.dk

Pierre Herme: Chocolate - Pierre Herme - Bog - Editions Flammarion - Plusbog.dk

Renowned French pastry chef Pierre Hermé displays his artistic mastery in this homage to chocolate through recipes that highlight the diversity of the world’s favorite ingredient in all its forms. Nicknamed the "Picasso of Pastry" by Vogue magazine, master pâtissier Pierre Hermé has revolutionized traditional pastry-making. Insatiably creative, in this new volume Hermé returns to his first passion—chocolate. Retracing his passionate love affair with the versatile cacao bean, this work reveals daring creations that display the celebrated pastry chef’s signature innovative style, which has transformed the realm of pâtisserie. It includes thirty-five recipes, from original combinations such as chocolate, banana, and ginger cake or chocolate and lemon madeleines to rich, iconic desserts like his Infiniment Chocolat Baba Cake, Infiniment Chocolat Macaron, or yuzu-flavored Éclair Azur. Following an intense, synergetic collaboration with photographer Sergio Coimbra, this unique book pays homage to the purity and simplicity of chocolate and its diverse forms and textures. Under Coimbra’s lens, every facet of chocolate is captured in its essence, tempting the reader to enjoy the myriad delights that constitute Pierre Hermé’s extraordinary chocolate repertoire.

DKK 192.00
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Pierre Frey: Textiles, Wallpapers, Carpets, and Furniture - Patrick Frey - Bog - Editions Flammarion - Plusbog.dk

Pierre Frey: Textiles, Wallpapers, Carpets, and Furniture - Patrick Frey - Bog - Editions Flammarion - Plusbog.dk

Pierre Frey, the leading French producer of furniture, textiles and wallcoverings, seamlessly combines artisanal craftsmanship with modernity. Enchanting brocades and damasks, luminous hand-woven silken velvets, traditional woodblock printed fabrics, striking contemporary patterns made into works of art: Pierre Frey, a family business founded in 1935, is famous for the variety and boldness of its inspired designs, and has asserted itself in the luxury market as the uncontested global leader in soft furnishing textiles and wallpapers. Having acquired the venerable houses Braquenié and Le Manach, Pierre Frey possesses one of the most important private textile heritages in the world. Pierre Frey has worked with the Louvre and the château de Versailles, decorated castle interiors, and provides the fabrics and wallpapers of elegant private homes around the world—from Paris to Hong Kong to New York. Drawing from their archives of more than 25,000 documents, which date from the sixteenth century to the present, this indispensable volume will serve as a reference and a basis for contemporary inspiration to professional and amateur designers.

DKK 636.00
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A Day at Chateau de Chantilly - Adrien Goetz - Bog - Editions Flammarion - Plusbog.dk

A Day at Chateau de Chantilly - Adrien Goetz - Bog - Editions Flammarion - Plusbog.dk

A comprehensive tour of the magnificent Château de Chantilly, its superlative art collection, important stables, and beautiful gardens. The Domaine de Chantilly is an exceptional treasure of French culture and heritage, rebuilt after the Revolution by Henri d''Orléans, duc d''Aumale--son of King Louis-Philippe--as a home and museum for his unrivaled collection of furniture, decorative arts, books, and paintings. These constitute the Condé Museum''s extensive galleries--second only to the Louvre in France--with masterpieces including paintings by Raphael, Clouet, Poussin, and Ingres; the illuminated manuscript Les Très Riches Heures du Duc de Berry ; furniture; porcelains; drawings; and early photographs.Chantilly''s elegant private apartments, kept precisely as they were during the duc d''Aumale''s lifetime, are beautifully preserved examples of the uniquely French Louis Philippe style; its recently restored garden was designed by celebrated landscape architect André Le Nôtre; and the still-active Great Stables are the largest and most opulent in Europe.This slipcased volume offers rare access to one of France''s most complete and beautiful stately homes and its world-class art collection that is carefully conserved today by the Institut de France.

DKK 216.00
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The Best Loved Villages of France - Stephane Bern - Bog - Editions Flammarion - Plusbog.dk

The Best Loved Villages of France - Stephane Bern - Bog - Editions Flammarion - Plusbog.dk

An insider’s tour of France’s most beloved and beautiful villages uncovers the country’s hidden treasures. The Best Loved Villages of France brings the reader on a tour of forty-four of the country’s most treasured destinations. Always picturesque, but often well-kept secrets, the book offers insight into village life and local history. Take a tour of a crumbling medieval fortress with the mayor of Lavardin or peruse the maritime objects found at sea by a mustached fisherman in Saint-Suliac. Stroll along the coast of the Wissant bay windsurfer’s paradise or promenade through the manicured grounds of Vaux-le-Vicomte. Watch the sunrise over the fairy-tale castle in Montsoreau or enjoy a fresh langoustine dinner in Piana, Corsica. This book offers an illustrated tour around all twenty-two regions of France, from Provence and the Alps, to Normandy and the Loire. Aerial and intimate photographs invite the reader to explore these splendid locales, while the descriptions, anecdotes, and interviews with local village-dwellers plunge you into the individual history and character of France’s diverse regions. The villages featured in the book were selected in a popular vote by the French public and they represent an authentic journey into the heart of France.

DKK 216.00
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Galerie Half - Cameron Smith - Bog - Editions Flammarion - Plusbog.dk

Galerie Half - Cameron Smith - Bog - Editions Flammarion - Plusbog.dk

Lauded by FT ’s How to Spend It as “one of the world’s best antique and vintage furniture stores,” Galerie Half offers a stylish blend of twentieth-century design, European antiques, and eclectic rarities. A favorite purveyor to the Los Angeles design cognoscenti, Galerie Half is imbued with a sense of timeless imperfection. Pieces from disparate design traditions converge seamlessly in a single room: a bleached Gustavian daybed is flanked by a Roman statue, a Venetian mirror reflects African masks, and a rustic farmhouse table is framed by caned chairs. Galerie Half is talented at constructing such diverse compositions. A vivid hue can create synchronicity between the timeworn patina of a glazed terracotta planter and the softened leather of an Advocat and Press chair by Le Corbusier–Pierre Jeanneret. A monochromatic palette of contrasting textures can ground a room, creating harmony between luxurious and humble materials, or signed and anonymous designs. Similarly, complementary shapes can provide balance—the horizontal stripes on a Finnish floor lamp echo those in Marcel Breuer’s 1932 armchair, and the seductive curve of Carlo Mollino’s Suora lamp mimics that of Rick Owens’s marble stool. The genius of Galerie Half and the celebrity homes that they have appointed lies in this artful curation of individual elements with soul.The transcendent gallery is a haven for Los Angeles interior designers and star Hollywood clientele, including Ellen DeGeneres, Amanda and Jason Bateman, Mary-Kate and Ashley Olsen, and Rosie Huntington-Whiteley and Jason Statham.

DKK 980.00
1