Ladyjoe / 185VIEWS
It really was my dream to finally go to Capri, and I wasn’t disappointed by the beauty of the scenery, it’s simply magical and so romantic! It’s a trip you’ll need to plan well in advance if you don’t have…
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Ladyjoe / 
Ladyjoe / 3087VIEWS
It’s time to share with you my new recommendations for Saint-Tropez and its surroundings. With all the new beach restaurants that opened this year, here are my favorites. Festive beaches: Gigi The beach everyone has been talking about this summer…
Ladyjoe / 2091VIEWS
There is so much on offer now in Saint-Tropez that I hope this list will be your guide to dining in the best restaurants. For a chic and relaxed atmosphere : La Cucina An elaborate Italian cuisine but still authentic.…
Ladyjoe / 935VIEWS
I tested the Domaine Louise at La Croix Valmer with my family and I had an incredible time! At only 20min from Saint-Tropez, Domaine Louise offers 6 luxury villas for rent, including the Villa Louise which is the most impressive (1000m2…
Ladyjoe / 637VIEWS
Recipe for an incredible citrus baba! Ginger infused with a light bergamot cream. A live special at Four Seasons Megève with their pastry chef Jonathan Chapuy who also makes the desserts for the starred restaurant La Dame de Pic le…
Ladyjoe / 1114VIEWS
If you are planning your next trip to Saint-Barth, then this article will be very useful. It was my first time and I was completely charmed by this island, you feel safe there, you eat as well as on the…
Ladyjoe / 3811VIEWS
Megève, the trendiest resort of the moment, deserves the highest praise for the restaurants that have almost all opened at the same time! So where to go out in Megève when you come for the weekend? It’s hard to do…
Ladyjoe / 1352VIEWS
Half-cooked scallops, Jerusalem artichokes and black truffle, an incredible seasonal and festive recipe made with the Meilleur Ouvrier de France, Guillaume Goupil. Ingredients for 4 persons : – 8 scallops. – 30g of hazelnut butter. – Flower of salt. –…
Ladyjoe / 1170VIEWS
Here is the recipe of the Yule from Aymeric Pinard, Alain Ducasse’s pastry chef at the hotel Le Grand Contrôle at Airelles Château de Versailles. It is composed of a creamy with three vanillas, Madagascar, India and Mexico, a bavaroise…