Word: glace
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Dates: during 2000-2009
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...Coup de Glace Re "The French for Entrepreneur" [Sept. 7]: I live in France and I hold one of the government's new auto-entrepreneur licenses to sell cold drinks and ice cream from a tricycle. While I congratulate the government on its new initiative, once you clear away the "jungle of administrative red tape" there are still the local traditions to deal with. Permission to trade has to be sought from each mairie. I applied to 11 and got permission to trade from only one. Even my local village has refused me. France may have rediscovered the word entrepreneur...
...cream sandwiches, to be exact, constructed and dispensed by a roving Los Angeles food truck that goes by the nom de glace Coolhaus - a nod to Rem Koolhaas, the Pritzker Prize-winning architect who designed Seattle's futuristic glass-and-steel Central Library. Coolhaus is not your average ice cream truck. For one, it doesn't play annoying, repetitive jingles. It is a tricked-out former postal wagon with a Barbie-pink custom roof, shiny wheel rims (acquired at an auto-body shop in East L.A.) and lots of photos of famous buildings, including Louis Kahn's concrete-heavy Salk...
...just to support homegrown talent. He didn't seem to care for other artists with local connections like Dufy or Georges Braque. Occasionally, Senn fell for something avant garde, like Felix Vallotton's 1898 The Waltz. And who wouldn't? Sinuous couples skate at Paris' Palais de Glace, while artificial light bouncing off the ice creates the effect of fairy dust across the canvas. Not a huge fan of the Pointillists, Senn nevertheless acquired a glistening Beach of the Vignasse by Henri-Edmond Cross. He largely neglected the Fauves, except for a few Paris scenes by Albert Marquet...
...best part of Springfest is seeing the community come together,” Rivers said. “It’s the only time you see all of the Harvard student body in once glace...
...Americans' ice cream palates go gourmet, even traditional formulations are taking on a more sophisticated edge. Neuhaus, the Belgian chocolatier, has brought its superpremium ice cream to the U.S. for the first time, in the form of Snobinettes Glace, which are chocolate shells filled with ultrarich vanilla, coffee or chocolate ice cream. An ice cream and sorbet maker in Dallas called Out of a Flower uses herbs, teas and edible flowers to create its exotic flavors, which include Tequila & Cilantro, Rosemary & Black Peppercorn and Texas Goat Fromage Blanc & Roasted Hazelnuts...