Word: tre
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Dates: during 2000-2009
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...post advertises 15 hours' flying time on a 14-seat bombardier jet for the bargain price of $75,000. Another asks where to buy hunting apparel in Edinburgh. Anyone know the name of the maître d' at the Manhattan restaurant Downtown Cipriani? It's François, darling, says a thread of responses...
...Nusse and 14 of her twenty-something friends threw a bachelorette's dinner - complete with tables, linen, candelabras and evening gowns - on a cobblestone quai of the Ile Saint-Louis. "We wanted something original with a superb view," she recalls. "It was a beautiful evening. We watched Nôtre Dame light up and the sun set over the old bridges." Further north, the Canal St.-Martin attracts a bohemian, red-checked tablecloth crowd, while the Pont des Arts footbridge spanning the Seine is a hot spot for more liquid picnics. American Mary Gallagher, a longtime resident, has been throwing...
...this month's NATO summit. But to modern dance legend Pina Bausch, this ancient city beside the Bosphorus remains a place of mystery and movement, gypsies, drinkers and steamy Turkish baths. In Nefes (Breath), a show that runs until the end of June at Paris' Théâtre de la Ville, before moving on to Berlin and Tokyo, the German choreographer uses Istanbul as a respite from recent political events. When Bausch first conceived the show in 2002, she wanted it to be busy, colorful and noisy, reflecting life in a city of more than 12 million inhabitants...
...Saint's price had drifted from 5-2 to 4-1 amid strong rumors that several gamblers on Internet betting exchanges had wagered heavily on the horse losing. The rise of Internet betting troubles racing authorities, who understand the dangers of corruption in a sport whose raison d'être...
...Parisian kitchen can be without, from squid ink to balsamic vinegar. "Our customers know that every product has been personally chosen and tested by Alain Ducasse," explains Agnès Defontaine, who was responsible for putting Ducasse's concept in place. But the store's true raison d'être is elsewhere. "Be offers a new way of eating that's in tune with the times, that fits into our schedule while fulfilling our fancies," says Ducasse. That is, fast food. In Be's ultra-modern basement kitchen, eight young cooks are hard at work making snacks the French...