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Nestled between Monaco and the French-Italian border, Roquebrune Cap Martin is where the steep Alpes Maritimes tumble right into the Mediterranean Sea. Perched on three “shelves,” the town includes turquoise sea coves on the cape, staircases running in all directions, and a hilltop medieval village featuring one of Europe’s oldest olive trees. But all these features were secondary during my recent visit : I’d chosen the destination for the architectural gems that sit right along the coast.
On a blustery day last February, I navigated my bicycle down to the Seine River. Along the quai d’Austerlitz floats a slightly dilapidated barge, where I had an appointment with two architects, Michel and Julien. They’re in charge of restoring Paris’ first-ever floating monument, a river boat called the Louise-Catherine. The goal of our rendez-vous ? A private tour of this unsinkable memorial to fascinating times past.
What’s more important : how your food looks, or how it tastes ? Any professional chef, myself included, will tell you that both are essential. What your dish looks like whets your appetite, and makes you want to take that first bite. But how food tastes is the most important, and it’s what keeps you going back for more. Or is it ?