Leah Trav­els France--oc­to­ber

Luxe Beat Magazine - - Contents - By Leah Walker

Each month, our Ed­i­tor-at-large and Paris res­i­dent, Leah Walker, is open­ing her French ad­dress book. She’ll share the lat­est, great­est, lit­tle known, clas­sic and up-and­com­ing finds in her adopted home coun­try. Find more travel tid­bits on her web­site, Leah­trav­els.com and get your daily French dose from her In­sta­gram, Leah­trav­els. Visit this Mu­seum

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for an hour each day for the ut­most pri­vacy.

The four­teen rooms and six ju­nior suites are named for a fa­mous cour­te­san and uniquely de­signed. From Napoleon III to Ja­panese to Art Nou­veau, the finest silks, tas­seled lamps, hand­picked an­tiques and Her­mes toi­letries unify the rooms. This petite ho­tel is ab­so­lutely big on style, lux­ury and char­ac­ter. Mai­son Sou­quet, 10 rue de Brux­elles, 75009 Paris

Sam­ple this Spe­cialty

Mar­seille is syn­ony­mous with bouil­l­abaisse, a seafood soup that was orig­i­nally made by fish­er­men in France’s sec­ond city. The orig­i­nal recipe is cause for de­bate, but Provençal herbs and spices are used to make the broth, while bony lo­cal Mediter­ranean rock­fish and some­times var­i­ous types of shell­fish are the heart of this tra­di­tional dish. In many restau­rants such as Mi­ra­mar, the broth is first served with bread and rouille, a sauce made from olive oil, gar­lic bread­crumbs, saf­fron and chili pep­pers. The fish is then brought out on a large plat­ter, deboned ta­ble side and placed into

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