Word: petites
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From the runway to the red carpet, couturier Christian Lacroix always makes a statement with his bold, over-the-top creations. To the delight of travelers, he has applied that flamboyance to the Hôtel du Petit Moulin, an offbeat hostelry situated in the Marais district - the epicenter of Paris fashion...
...switch to the ballgame.This ennui must stem from the penny-ante poker that the major news outlets have been playing for months on end. If this race is as revolutionary and unpredictable as we keep being told it is, why leave its coverage to the lumpy, petit-bourgeois benchwarmers puttering around this or that Washington bureau? Only the master conjurers holed up in Hollywood studios and Manhattan high-rises, arbiters and alchemists of the American Zeitgeist, can save the ailing electoral beast.The problem is, there’s little left to be resolved. We’ve heard for weeks...
...gateway topped with an ironwork trellis. At the center of the trellis, a lone Native American stares out enigmatically from a shield, a star over his right shoulder. Above his head a disembodied hand clutches a sword. Below, engraved on a banner, is the inscription, “ense petit placidam sub libertate quietem,” a Latin phrase meaning, “by the sword we seek peace, but peace only under liberty...
Rodriguez acknowledges Castelnaudary's status as the capital of cassoulet, but shudders at the sheer volume of the stuff generated in the town's environs: an average of 120 tons is factory-canned there every day. Luckily, at his lively restaurant Au Petit Gazouillis, Alain van Ees Beeck has been cooking Castelnaudary cassoulet from scratch for nearly 20 years. With peppery Montagne Noire sausage, creamy Lauragais beans - slow-cooked with ham hock for a rich, smoky taste - and the farm-raised duck confit famous in Castelnaudary, Van Ees Beeck can boast an authenticity no mass-produced cassoulet can match...
...slow breakfast with a tenderly folded (nay, lovingly tamed!) New York Times resting on the table beside my cereal. This joy only waxes when the cereal is replaced with pain au chocolat, the New York Times with Le Monde, and the table just happens to be in a petit café in France. From one of these joyful tables in Verdun, I send The Harvard Crimson this postcard...