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r left there are plenty of things to do
either from the point of view of
restoration Mus there are many
galleries saintain des
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PR there
is all history to r it's a
city where the arts of life do [Music] exist
the idea of ​​carer Bron was that
this foundation should be an open door
so we show three exhibitions a year and also
of course the foundation keeps all
the Archive of
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qutier
Bron the qutier Foundation for
Contemporary Art is a place which is
dedicated to contemporary creation
both young artists who
find there for the first
time a major exhibition in
Paris and then we are also interested in
artists and issues which
are a little outside of
contemporary art for example artists
who are known for their work as
filmmakers like David Lynch or like Taki
Kitano but of whom we present another
facet of their work so either
photos or drawings or paintings
so it is sure that all of that is
a source
of inspiration this shop is here since
1834 it's the generations of umbrellas
powers and walk and stick
everything is handmade in France
ah we use crazy material the
exciting thing for me is to mix it it's to mix cheese
Cloes with minink withsk crystal
everybody can't imagine we can do that
in
umbrellas and of course it's possible
the macaron is a small cake composed
of a biscuit and a filling in the
macarons there are classics there are
also macarons which are
seasonal or temporary which are or
new creations and there at the
moment we find a
white truffle and hazelnut macaron a
dark chocolate and foie gras macaron so that's it's
h other macarons change
regularly during
the year [Music] used ro wax
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manufaaterispned
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dichear it's a concept store around the
chocolate we are very famous for our hot
chocolate or in summer the chilled chocolate
very good hot chocolate first
of all is made with chocolate and not
with cocoa powder so it's only chocolate
milk and cream which makes the taste absolutely wonderful
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very casual and uh gastronomic
restaurant now we are
working on a new trend Nam bistronomy
it's a mix of gastronomy and Bro we
focus on fresh products seasonal
products everything is hemade the realia
experience is based on sharing we have a
small dish and we have a dish for
two
plustion basque of the place of Paris and
I wanted an atypical place where we
could make a very wide range of gastronomy
that you can manage to eat
a beautiful rib of beef and also you
can come back the next day and you want
to make a gastronomic menu see
a menu TR stars it is to bring
down the haute gastronomy to the
gentleman everyone you see yesterday we
made a toasted bread jelly burnt bread
taken bread carbon
water thint bay
leaf dried garlic that's all that's also what
is interesting to be able to create
in the end something that seems
super simple to you somewhere but upstream
which is extremely complex to have a
pure balance that's that Paris because
Paris VO you day and night you can live
different different experiences different
lives different things and that's the thing
that makes it that people come to have
fun but that's being good
it's them who make us great
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