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LENGLING Parfums Munich Unisexdüfte No 6 A La C...
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165,00 € *
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Der sinnliche Duft No 6 A La Carte des Luxuslabels LENGLING Parfums Munich verwöhnt Damen mit feinen holzigen und süßen Essenzen. In jedem Travel Set gibt es neben den vier mit Extrait de Parfum gefüllten Phiolen auch ein Deluxe Etui zu entdecken. Abgepackt sind die fünf Teile des luxuriösen Sets in einen optisch ansprechenden Karton in der Farbe Silber mit einer abwechslungsreich designten Aufschrift. Die aufwendige Verpackung passt perfekt zum luxuriösen Duft aus dem Kosmetikhaus LENGLING Parfums Munich. Kostbares Oud vermischt sich mit süßer Vanille zu einem einzigartigen Dufterlebnis, das einen Hauch Luxus in den Alltag zaubert. Wie bei allen exquisiten Damendüften von LENGLING MUNICH haben die Parfümeure eine geheimnisvolle LENG-Note mit einer lieblichen LING-Note vermischt.No 6 A La Carte Travel Set - Luxusparfum aus MünchenIn der LENG-Note mit dem schönen Namen Fatales Oud mischen sich australisches Sandelholz, Styrax, Olibanum sowie Oud zu einem verführerischen Duft. Abgerundet wird diese olfaktorische Mischung aus wertvollen Essenzen von einer LING-Note Nascherei mit Nuancen von Pistazie, Toffee, rosa Pfeffer sowie Vanille. Opulent legt sich das Extrait de Parfum No 6 A La Carte aus dem Travel Set von LENGLING Parfums Munich viele Stunden lang auf Haut und Haar.

Anbieter: parfumdreams
Stand: 25.05.2020
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ISBN Ritz and Escoffier Buch Hardcover 320 Seiten
22,95 € *
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In a tale replete with scandal and opulence, Luke Barr, author of the New York Times bestselling Provence, 1970, transports readers to turn-of-the-century London and Paris to discover how celebrated hotelier César Ritz and famed chef Auguste Escoffier joined forces at the Savoy Hotel to spawn the modern luxury hotel and restaurant, where women and American Jews mingled with British high society, signaling a new social order and the rise of the middle class.In early August 1889, César Ritz, a Swiss hotelier highly regarded for his exquisite taste, found himself at the Savoy Hotel in London. He had come at the request of Richard D'Oyly Carte, the financier of Gilbert & Sullivan's comic operas, who had modernized theater and was now looking to create the world's best hotel. D'Oyly Carte soon seduced Ritz to move to London with his team, which included Auguste Escoffier, the chef de cuisine known for his elevated, original dishes. The result was a hotel and restaurant like no one had ever experienced, run in often mysterious and always extravagant ways--which created quite a scandal once exposed.Barr deftly re-creates the thrilling Belle Epoque era just before World War I, when British aristocracy was at its peak, women began dining out unaccompanied by men, and American nouveaux riches and gauche industrialists convened in London to show off their wealth. In their collaboration at the still celebrated Savoy Hotel, where they welcomed loyal and sometimes salacious clients, such as Oscar Wilde and Sarah Bernhardt, Escoffier created the modern kitchen brigade and codified French cuisine for the ages in his seminal Le Guide culinaire, which remains in print today, and Ritz, whose name continues to grace the finest hotels across the world, created the world's first luxury hotel. The pair also ruffled more than a few feathers in the process. Fine dining would never be the same--or more intriguing.

Anbieter: Dodax
Stand: 25.05.2020
Zum Angebot
Ritz and Escoffier
16,00 € *
ggf. zzgl. Versand

In a tale replete with scandal and opulence, Luke Barr, author of the New York Times bestselling Provence, 1970, transports readers to turn-of-the-century London and Paris to discover how celebrated hotelier César Ritz and famed chef Auguste Escoffier joined forces at the Savoy Hotel to spawn the modern luxury hotel and restaurant, where women and American Jews mingled with British high society, signaling a new social order and the rise of the middle class.In early August 1889, César Ritz, a Swiss hotelier highly regarded for his exquisite taste, found himself at the Savoy Hotel in London. He had come at the request of Richard D'Oyly Carte, the financier of Gilbert & Sullivan's comic operas, who had modernized theater and was now looking to create the world's best hotel. D'Oyly Carte soon seduced Ritz to move to London with his team, which included Auguste Escoffier, the chef de cuisine known for his elevated, original dishes. The result was a hotel and restaurant like no one had ever experienced, run in often mysterious and always extravagant ways--which created quite a scandal once exposed.Barr deftly re-creates the thrilling Belle Epoque era just before World War I, when British aristocracy was at its peak, women began dining out unaccompanied by men, and American nouveaux riches and gauche industrialists convened in London to show off their wealth. In their collaboration at the still celebrated Savoy Hotel, where they welcomed loyal and sometimes salacious clients, such as Oscar Wilde and Sarah Bernhardt, Escoffier created the modern kitchen brigade and codified French cuisine for the ages in his seminal Le Guide culinaire, which remains in print today, and Ritz, whose name continues to grace the finest hotels across the world, created the world's first luxury hotel. The pair also ruffled more than a few feathers in the process. Fine dining would never be the same--or more intriguing.

Anbieter: Dodax
Stand: 25.05.2020
Zum Angebot