A Paris Restaurant With Live Jazz and Soaring Ceilings

Welcome to the T list, a newsletter of the editors of the magazine T. Every week, we share things we are eating, using, listening or greed now. Register here To find ourselves on your entrance tray every WednesdayTogether with months of travel and beauty guides, and the latest stories of our printing problems. And you can always communicate with us at tmagazine@nytimes.com.

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A new Rosa stick hotel on the Pacific coast of Mexico

The expansion of Riviera Nayarit, a stretch of approximately 200 miles along the Pacific coast of Mexico, approximately one hour by car north of Puerto Vallarta-Continues this week with the opening of Rosewood mandarin. The 134 -room hotel occupies a verkheid, densely wooded 53 acres inspired by farmland, and has views of the Sierra Madre Occidental mountain range and the ocean. The environment was fundamental for interior design, says Caroline Meersseman, director of the Bando X Seidel Meersseman studio based in New York. “The ninety -five percent of the Romans face the ocean,” she says. “We use as many windows and mirrors as possible to bring the outside inside.” In addition to natural beauty, Meersseman and his team found inspiration in the indigenous cultures Huichol and Cora in the region. The Mexican contemporary artists were in charge of creating the decorative pieces and furniture found in each guest room, such as the sculptural ceramic lights of Salvador Nuñez that resembles the Huichol Art and Cactus native pool; and a series of abstract murals based on traditional fairy tales of Huichol by Guadalajara Painter Maryan Vare. The main restaurant of the hotel, the kitchen, will be another wink to the region, with seafood (Ceviche with Jackfruit, lobster tacos, pawns with spices) trapped from the pacifi, a few steps away. Rosewood Mandarina opens on May 8; of $ 1,000 per night; Rosewood.com.

In season

The crunchy red berry that is an autumn celebration in Chile

Autumn in Chile indicates the arrival of the Murta season, when the old wild berries, known in various ways such as Murtilla, Guava Chilean or Myrtle de Strawberry, flood the landscapes of the south of the country. Fragrant and floral, with a texture somewhere a crunchy blueberry and a firm apple, Murta has been treasured for a long time through Chile for its distinctive flavor and nutritional value. In Amaia in Maipú, a suburb of Santiago, chef Iván Zambra, a Chilean indigenous food champion, favors Murta berries for his crispy texture and natural acidity. From March to May, Zambra shows fresh red murta in vibrant herbal salads and a tartar. To preserve the generosity of the season, turn on the berries to make syrups and jams, capture its essence for dishes throughout the year such as Murta Panna Cotta with Semifreddo and Lawen yogurt, a traditional herbusion aimed at calming the colds. In Boragó, in the neighborhood of Vitacura de Santiago, chef Rodolfo Guzmán Fuga Murta, including a rare white variety that serves fresh as a seasoning or predicted, through an expansive network of southern fodder. It resists preserving the berries whenever possible. “When you preserve them, you lose your soul,” he says. He thought that his team occasionally ferments or dehydrated Murta for layers of the taste in broths, most or present the fruit in their aromatic peak. This season, Guzmán is debuting a dessert that combines Murta with Ruibarbo Patagón and rich ice cream of sheep’s milk. “It’s about honoring the country’s impulse,” he says. Murta you have Found Is Way into Gardens and Farms in Italy, New Zealand and Parts of Britain (AT Crocadon, An Organic Farm and Restaurant in Cornwall, The Chef Dan Cox Serves Strawberry Myrtle With Sorrel Sorrel), Butsop Oil and Fresh Sorrel and Fresh Sorrel and Fresh Sorrel and Fresh Sorrel and Fresh Sorrel and Fresh Sorrel Sorrel and Freshzmá nut and freshzmá oil and freshzmá nut and fresh nuts and fresh nuts and fresh nuts and fresh note and fresh oil and fresh nuts and fresh nuts and fresh and fresh note. The variety retains a unique flavor. “You want to obtain that personality and allow all other ingredients to accent,” he says. “When it is fresh, it’s only pure magic.”

The artist based in New York, Laila Gohar and Véronique Taittinger, the owner and artistic director of the tailored linen company, Vis-Avis, are launching their first collaboration, a collection of 13 pieces of bedding and table with hand edges that are based on traditional techniques. A pleated Nordic coverage tok almost 500 hours to complete, while the complex NOUS POINT The embroidery style on the upper blade of the collection was used by French nuns of the fifteenth century. Gohar’s inclination for fantasy emerges in the form of a feastless embroidery tablecloth to seem that a handful of multicolored beans had dispersed the spilled Belgian linen surface. For those concerned with the practicality of using so delicate pieces on a regular basis, Taittinger says that Sokeske is surprisingly simple: “Avoid the dryer, but they can be washed by machine. The more I use them, the better it will be.” $ 55, MODAOPERENDI.com.

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In the Grand Palais in Paris, a new version of the Brazerie

When the French interior architect Joseph Dirand was asked to design a restaurant inside the Grand Palais, the Beaux-Arts monument, right next to the champions of Paris, saw that it was the opportunity to honor the iconic past of the building. “It’s one of my favorite places in Paris,” he says. “Somewhere between a train station and a cathedral, built for passage and astonishment.” With Le Grand Café, what OPS this week, DiRand has created a great version of the traditional Parisian Brazerie with a brick tone colors (a wink to the original Cloors of the Grand Palais), velvet sidewalks, wooden panels and skated mirrors. The servers use white jackets, and a small stage will organize live jazz musicians under 60 -foot roofs of the restaurants. Outside, camellias and magnolias bloom on the stone terrace. The menu is inclined nostalgic, with a butter sole Meunière, fillet au poivre and île flotent. But there are some surprises, such as veal loaves with citrus crust and a salad of green beans, raspberries and lobster. Legrandcafe-paris.com.

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A painters in layers of the representation of family ties

In the new Exhibition of Antonia Showering, “In Line”, in Timothy Taylor in New York, his first solo show since he became a mother, the British painter explores the cycles of life and changing roles inside a family. The shower, which pours oil paint on a wool brushing canvas while it is flat and lets the colors accumulate, sometimes it will spend week in a work of art, such as the mysterious painting “Prunessing” (2024), which shows “Shee Shee Shey Shey Shey Shey Shitate Shitate Shatemaal,” In that painting “, you can see a palimst of paint on the final surface end. Telephone with friends. That he has been nominated, he says, “he is about to go to translation and share a feeling,” “Hocoming,”. “Online” will be in sight from May 8 to June 21, Timothytaylor.com.

Antoni Gaudí is more famous for his fantastic architecture in Barcelona, ​​Spain, but his contribution to Catalan modernism also included furniture with a surrealist turn. For Casa Batlló, the aquatic building that Gaudí was renewed between 1904 and 1906, designed a personalized wooden chair with a hammer shark, a thick and curvilinear seat and legs crossed. “The chairs look like animals. Both character, and if they want to get away,” says the designer Giancarlo Valle, co -founder of the Casa Valle Tribe Gallery, which will exhibit replicas of varibites for the NYCXDESignival. The presentation is in collaboration with BD Barcelona, ​​a Spanish design company that has a license to reproduce Gaudí furniture using the same techniques and materials as the originals. (An exclusive Batlló chair from Casa Valle X BD Barcelona with an ebony spots finish, limited to 50, is available for purchase). Also in view of an armchair and Calvet stool designed by Gaudí, recreating collection, surrounding. “There is a whole side of Gaudí’s work that feels rare and not discovered that can reach the great and ornaments gestures of its architecture,” says Jane Keltner of Valle, companion of Giancarlo and co -founder of the gallery. “These chairs are an excellent example. There is so much purity and elegance for them.” In sight at Casa Valle since May 15; Casa Valle X BD Barcelona Batlló President, price at request; giancarlovalle.com.

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