Miscellaneous

🏬 Miami, 2023: Alaïa's new store, located at 171 NE 39th St, features a unique design by Swedish studio Halleroed. The store's exterior showcases diminutive mosaic tiles, referencing Miami's art deco history. Inside, the design merges femininity with minimalism through soft, curved forms and sharp geometries. The interior includes vintage and modern furniture curated by Martin Brûlé. Botanist Patrick Blanc's planters add a biophilic touch. This marks Halleroed's fifth collaboration with Alaïa.

🏨 Chateau Marmont, a historic hotel in Hollywood, opened in 1929, originally as an apartment building designed to resemble France's Château d’Amboise. In 1931, it was converted into a hotel by Albert E. Smith prior to the 1932 Los Angeles Summer Olympics. The current logo, created by Pandiscio Co using the Libra font, emerged in 1990. Known for its artistic allure, the hotel has inspired many, including Gucci's 2019 collection.

📕 Dedicated to the Land Rover Defender, "Land – From Workhorse to Cultural Object: The Land Rover as Design Icon" by Gestalten, priced at €60/£60, releases in 2026. It explores workshops globally modifying Defenders, emphasizes its cultural significance, and showcases its adventurous spirit through photography. Most bodywork on retro Defenders is 80% new, highlighting contemporary adaptation with restorations and EV conversions. This monograph bridges the gap between travel and design iconography.

🍫 Chef David Toutain, a two Michelin Star and Green Star holder, collaborates with Fouache at Duet, a French-inspired restaurant with a plant-focused twist. They import premium proteins from France while sourcing local Thai ingredients like kaffir lime for added depth. Their signature chocolate dessert uses Chiang Mai's Kad Kokoa single-origin chocolate, celebrated for its rich flavors. This approach highlights Thailand's terroir and enhances the fusion of French and local culinary techniques.

🍷 Founded by Swiss anthropologist Markus Madeja, Sơn Tinh was inspired by traditional Vietnamese rượu and Phú Lộc’s sticky-rice liquor. In 1999, the first Sơn Tinh bottles were tested at Hanoi's Highway4 bar, marking Vietnam’s inaugural craft distillery. Madeja, who never aimed to create a brand, developed herbal blends using local ingredients. He used modern distillation techniques to meet international quality standards, while preserving the spirit's cultural essence.

😋 Konjac, a staple in Asian diets, is booming in the wellness retail industry due to its low-carb, low-glycemic, and "zero calorie" benefits. This versatile ingredient's popularity is rising in both retail and foodservice sectors, aligning with health trends.

🍳 In 2005, Sam Barak transformed his garage into a food production space in Melbourne, Australia, to create gluten-free foods. Now, Well & Good, his family business, offers products certified by Coeliac Australia, Vegan Australia, and more, meeting HACCP and SQF safety standards. Known for exceptional taste and texture, their products are widely used by foodservice operators across Australia. Well & Good caters to dietary needs, offering mixes free from dairy, eggs, soy, and nuts, suitable for plant-based diets.

🍳 In Tokyo's Nagatacho district, KIGI restaurant, partnered with SRA-Japan since 2020, boasts three stars in the Food Made Good standard. Community engagement is key, as CEA Hideaki Omote emphasizes.

🍴 Fogo de Chão and DineAmic Hospitality are adapting strategies for weekday business to enhance value for non-celebration diners. The focus is on navigating a complex consumer environment. These changes aim to attract customers during weekdays, strengthening their presence in a competitive market. This trend demonstrates efforts by the restaurant industry to address evolving consumer behaviors and preferences.