Now, over 300 years later the establishment at 181 Picadilly has undergone a £24million transformation. With it’s new look came a dramatic glass-domed central atrium from the Lower Ground Floor to the Second Floor.

Fortnum and Mason can be credited with not only bringing Heinz Baked Beans to the U.K, but also some of the worlds finest ingredients -  from spices, oils, vinegars, pickles and chutneys to over 200 varieties of rare teas and exotic coffees.

As one of the oldest established retailers in London, Fortnum and Mason prides itself in having invented the Food Hamper. They now offer a range of 38 variations, the most exclusive of which was created to celebrate the stores Tercentenary, costing £20,000.00 and delivered, within London by horse and Carriage.

Fortnum & Mason can – and do – deliver worldwide. Select customers can also have the store closed specifically for them to shop.

The restaurant boasts 2 Michelin stars, with the chef, Jean-François Piège dedicated to “orchestrating” his cuisine to correspond perfectly to the setting of the restaurant. Piège, who became Head Chef in february 2004, is renowned for using the highest quality ingredients, creating dishes which reflect the changing seasons and embodies French savoir-faire.

The Wine Steward, David Biraud, has received a number of awards, most notably Best Wine Steward France 2004 and is known for creating exciting pairings of dishes and wine.

Location:
Les Ambassadeurs Restaurant
10 Pl de la Concorde
Paris 75008
France

Besides the fine food catalogue the company also offers a “Cheese of the Month” service that aims to introduce budding connoisseurs to exciting new cheeses from around the world.  Each month a member is introduced to three exceptional cheeses, each hand cut into a convenient half pound portion.  For August 2008 the selection is Agour with Espelette (a variation of Agour Ossau-Iraty with chili pepper), Beemster’s unique Wasabi Gouda and a White Stilton with Strawberry and Peach.

igourmet has developed a unique “Freshwave” shipping system in order to deliver their perishables in perfect condition.

PAUL is a chain of french family bakeries and patisseries that were started in 1889.  The Mayot family’s passion for quality bread making kept the business in the family for five generations.  There are now over 300 Paul bakery cafe restaurants spread all over the world.  These bakeries produce sandwiches, savory and sweet tarts, crepes, simple dishes and salads that are perfect for a little lunch break.  The bakeries use traditional decor that create an authentic french look for the stores and set off the wonderful displays.

PAUL Boulangerie sell bread in 142 different shapes. Shape is as important as taste. In Paul you can choose from baguette, ficelle, flute, epi, pistolet or couronne. Good bread should be slightly damp and chewy with a consistency that resembles melting plastic. It must be left to rise for at least four hours (to maximise taste) and the dough must be wet enough to allow for drying out.  The company believes that good bread takes time, good flour and slow leavening.

Dom Pérignon chooses only the best harvests and thereafter, relies on a long slow ageing of the wine on its lees. Harvests that lack the potential to fully express the elusive Dom Pérignon style, will be left out.

Each vintage offers thus a new aspect of Dom Pérignon, reflecting an assemblage that is a unique act of creation for the wine maker Richard Geoffroy. In its constant quest for the ultimate balance between Pinot Noir and Chardonnay, the Dom Pérignon style traces, vintage after vintage, a complex structure made up of aroma and sensations, silky smooth, light as air and full of sensuality.

The TLL Team