Louis Vuitton’s New Piracy Protection Plan


I remember my first trip to Europe, over 20 years ago, when my family visited the perfume houses in Grasse (the perfume capital of the world)… I bet I still have that bottle of Anaïs Anaïs eau de toilette I bought from the Fragonard factory somewhere… For my latest story for Marie Claire, I flew back to Southern France to interview Louis Vuitton Master Perfumer Jacques Cavallier Belletrud. As a native of Grasse, Cavallier Belletrud grew up in the fragrance industry before becoming a nose himself (and creating two of my favorite fragrances of all time: Issey Miyake’s L’Eau D’Issey and Giorgio Armani Acqua di Gio for Men). Now working for Louis Vuitton, Cavallier Belletrud focused on inventing creations that couldn’t be replicated (after all, Louis Vuitton has been plagued by knockoffs since the 19th century). The result is a collection of six unique scents, made with rare, exclusive ingredients and top secret formulas so that copycats don’t stand a chance. They’re available now, but only in Louis Vuitton boutiques. Here’s my story, from the October issue of Marie Claire: Louis Vuitton Signature Scents

Lobster Rolls and Butterscotch Sundaes

J and I made a quick trip to NYC this past weekend and while we made our usual pilgrimage to Pearl Oyster Bar for lobster rolls, what I didn’t expect was to show up again the next night as well–for dessert only. Full disclosure: between the two of us, J and I consumed SIX of Pearl’s butterscotch praline parfaits within 24 hours(!) and I’m still thinking of those delicious, crunchy butterscotch sundaes a couple of days later (with longing, not disgust). I was always a devoted fan of Pearl’s wild blueberry pie, but had to branch out with my dessert selection when summer ended. Now I must admit that my love for the parfait has eclipsed my feelings for the pie. Next time you’re in NYC, stop by at Pearl’s for a lobster roll and a butterscotch praline parfait. I will.

I Heart Gelato

A trip to Italy always means a gelato-a-day (at the bare minimum!). Even though it was only 60 degrees in Lake Como last week, I still had to take advantage of being in gelateria central and stuff my face with as much gelato I could get my gluttonous paws on. While fior di latte (milk–imagine vanilla ice cream without the vanilla flavoring), yogurt, and black currant are my usual gelato favorites, I discovered a new love this time in Bella Italia… Continue reading