Weekly A to Z, June 8th. 🧀🐄🇫🇷
The one from Serre-Bas.
You’ll definitely want to check out our trip to Atlantis the Royal last weekend. Home to one of my favorite club lounges in the country, this was a lovely day (and night). Check out our visit here! #invited
On Tuesday, I stepped out (finally!) with the Bookers for a long overdue (revisit) to Pitfire at Dubai Hills for some hot honey margaritas and chat. Did you know Pitfire has a ladies’ night? I didn’t! Did you know it’s an amazing deal (AED129 for a 10-inch pizza and select unlimited drinks between 7-10PM)? I can definitely see myself returning.
Wednesday, I finalized packing and was met at home by Dubz, the home check-in service by DNATA. For anxious travelers (me), this was an easy step to make my arrival to DXB a breeze. Given the busy Eid travel next week, I’m considering booking before we head to Sri Lanka. #gifted
After a quick pop to Pret-A-Manger (always on point, #gifted) in Terminal A, Thursday was a travel day, with an easy first dinner at (highly recommended Bib Gourmand) Oma in Roanne. FYI, for the next week, I will be on a press trip organized by Hopscotch Season for CNIEL, the French dairy Board, to France to enjoy the best of European cheese — anytime, any place, anywhere. I’ll be posting more in-depth next week and on my socials; so please follow along here. #invited
Friday was a busy day, and we were up early to check out the milking process and visit Ferme de Cordelle. Did we meet puppies? We did. Was the farm organic? Yes. Can you milk robots with a robot? You can (and they can use the machine without supervision). Then, we went to visit Mons Fromager, a well-known affinage that exports to over 30 countries. Best of all? We got to try some cheese made from the milk of the farm we had just visited. After an absolutely charming lunch in St. Haon le Châtel before departing for Serre-Bas. It’s barely been two days, but I am quickly falling in love with this region of France.
Links, please.
Congrats to the W50B 2024 list! World’s 50 Best
Of course, I was delighted to see a number of restaurants I’ve been to in the past year awarded, but most happy/proud/excited for Chef Himanshu and the Tresind Studio team.
However, can we please agree to separately award #1 and #2, respectively? They are both major accomplishments, and the teams deserve an independent space to celebrate.
And for some alternate programming: The World’s 50 Best list is broken. Grub Street
Real talk: can you eat cocktail garnishes? VinePair
How can luxury food brands succeed? Food Navigator
Ready for this next-level biz class television. CNN
Does Gen Z have the right idea about sleep? Fast Company
And the benefits of 8 hours of sleep. The Every Girl
In California, you can sue restaurants over pricing. NYT
Would you visit a destination dupe? Hotels Above Par
Are expensive wine glasses worth it? Wine Enthusiast
A great article on a big question, ‘Should I have kids?’ The Good Trade
Stop wasting your fridge space. The Atlantic
Such cute dessert plates. Anthropologie
Do Instagrammable moments drive the modern traveler? Skift
Why doesn’t this ice cream melt? The Takeout
Why are dresses getting so expensive? The Cut
Does drinking on planes help or hinder sleep? The Drinks Business
The value of in-person friendships. Washington Post
What are your childlike habits? (A: I still genuinely love candy and stickers). Cup of Jo
High-end restaurant openings are plummeting. Robb Report
A social media network…without followers. Wired
The color everyone can agree on. The EveryGirl
Welch’s, with a product no one asked for. Food Beast
I want this flight of ranch dressing. Hello Fresh
LOL, the lunch break is “dying” (and has been for many years?). The Guardian
The Irish pub as a global institution. Thrillist
Canada getting all the best fry flavors. Food Beast
New project for the summer. Martha Stewart
Leave these dishes to the restaurants. SMH
Who invented the burnt basque cheesecake? CNT
Americans spend over 2 hours a daydream scrolling. NY Post
Forget charcuterie, I need sea-cuterie. Instagram
This weekend? Lots of fromage!
Next week? More cheese adventures before heading back to Dubai on Wednesday, and looking ahead to Sri Lanka for Eid.
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C.
