A KITCHEN in Puglia with concrete counter tops and sink and a beautiful cake adorned with dusky-coloured roses are two things on our mind at the moment. Plus, five more things in this instalment of Things We Loved this Week, including Italian Greyhounds, Ina Garten’s favourite cheese shop, vegetable embroidery and more…
A few weeks ago, Ina Garten was in Paris and shared her favourite cheese shop, Barthélémy, in the 7ème arrondissement. Nicole Barthélémy has been in business for over 50 years, so it’s no wonder that the shop is considered one of the best fromageries in the city, the one that the best restaurants go to. Order whatever the shop tells you is good at the moment. Open from 8:30 a.m. to 1 p.m. and 3:30 to 7 p.m., Tuesday through Saturday.
51 Rue de Grenelle, 75007 Paris, France
Phone: +33 1 42 22 82 24 / check hours here
Paris-born designer Anissa Kermiche‘s bedroom in her Marylebone flat is an eccelectic, bohemian dream. Located on the first floor of the split-level London duplex that has been her home since spring 2020, the room is her favourite place to relax, hang out, sleep, get ready, watch films. Many of her own pieces are scattered about the room, alongside rattan armchairs and a sculptural side table, as well as a headboard commissioned from Luke Edward Hall and Ettore Sottsass side lamps.
These wonderful scenes of Parisian life captured by Arina Chapaeva of two chic gentlemen, one reading the paper in a springtime garden, and the other, on the way either to or from the shops, a straw bag in hand to carry things.
We found this incredibly detailed embroidery on Instagram by Tokyo-based @konekono_kitsune, whose name means “kitten like a fox”. There is kale and broccoli and red leaf lettuce, and also more exotic vegetables such as water dropwort, or Japanese parsley. The talented artist explains her work by saying, “Why embroider vegetables? Is often asked. I am neither a vegetarian nor a farmer. I decided on vegetables as the theme to improve my embroidery. I thought that continuing one thing was the fastest way to improve. In the process, I realized the charm of vegetables. I am happy.”