Receive our weekly Newsletterand set tailored daily news alerts Acquisition strengthens ties with Airbus and Being for complex composite parts Transport/​Aerospace a key supplier to Boeing and a recognised specialist in high-performance composite and plastic components for aircraft interiors The acquisition was finalised on March 31th and marks a major milestone in Demgy’s global expansion positioning the group among the world’s top manufacturers of cabin interior parts for both Airbus and Boeing and brings decades of expertise in the precision injection moulding and machining of advanced materials for the civil and military aerospace sectors having received Boeing Company’s Silver Performance Excellence Award for nine consecutive years Demgy significantly strengthens its presence in North America and becomes a Tier 1 supplier to the two largest aircraft manufacturers in the world and a Tier 2 supplier to other aeronautical equipment manufacturers “This acquisition reinforces our strategic leadership in high value-added components for the aerospace and defence industries enabling Demgy Group to become one of the world’s leading suppliers of cabin interior parts to Airbus and Boeing as well as to all American and European aircraft equipment manufacturers,” said Demgy Group chairman Pierre-Jean Leduc “The recent signing of key agreements with our main customers also enhances our strategic momentum enabling us to confidently complete the acquisition of Tool Gauge under favourable circumstances.” Demgy Pacific operates two adjacent workshops one dedicated to the injection moulding of high-performance polymers and composites for cabin interiors (75% of revenue) and the other focused on precision metal and polymer machining for aerospace spare parts (25%) The acquisition increases the Demgy Group’s total sites to 10 worldwide in France with 950 employees and projected revenues exceeding €130 million in 2025 The group aims to reach €200 million in annual revenue by 2030 “Tool Gauge is renowned for producing some of the most complex parts in the industry and with its help Demgy Group will gain critical know-how and capabilities that will allow us to better serve our global customers and support the industry’s push for lighter more efficient aircraft through advanced materials and innovation,” Leduc added www.demgy.com Fire Curtains Group acquires Intumescent Chemicals with private lounges upstairs (perfect for large family gatherings Right from the start, the Croque-Monsieur au Jambon à l'Os appeals. This classic Parisian bistro dish is particularly enjoyable here The lightly brioche bread is crisp to perfection while the finely sliced ham reveals fleshy Escargots de Bourgogne Persillés en Coquilles remain a classic they are bathed in a vibrant garlic butter topped with fresh parsley that perfectly balances thearomatic intensity Tartare de Bœuf au Couteau et Frites Maison is carefully crafted enhanced with a hint of shallot and a drizzle of vinegar reveals an ideal balance between freshness and intensity Marie-Victorine Manoa reveals all her inventiveness: the turbot is adorned with a citrus zest crust that brings an explosion of freshness to the palate melt-in-the-mouth Paimpol cocos complete the composition with discreet elegance Among the cocktails we recommend (in moderation!) the Old Cubana ginger and champagne is a veritable ode to lightness and exoticism Delicately infused mint adds an irresistible final freshness With impeccable execution and delicious creativity Marie-Victorine Manoa's revisited Gaillon Fountain is an experience to be savored Prices are high (expect to pay around €80 per person so this establishment is not for everyone.The value for money is nevertheless coherent if you're looking for culinary excellence combined with a beautiful setting Alcohol abuse is dangerous for your health This test was conducted as part of a professional invitation Refer your establishment, click herePromote your event, click here Paris Fashion Week gave new meaning to the City of Lights where celebrities influencers and tastemakers lit up the city streets to close out Fall 2025 Fashion Month Setting the stage for some of the most fantastical fashion the season’s collections did not disappoint Although the looks sent down the runway were nothing short of spectacular it wasn’t the only place commanding attention—front rows and dinners were stocked with A-list celebrities and other VIPs each draped in chic fits that redefine drama and decadence Denim and short shorts reigned supreme—Parisian late winter chill be damned With a week dedicated to boundary-pushing style it’s only fitting that the best-dressed fashion stars fully embraced the avant-garde spirit of Paris Fashion Week delivering high-wattage fashion moments worthy of a spotlight Check out below to see some of Elizabeth Kurpis’s favorite looks: WHAT: Frame Dinner Celebrating Spring 2025 Campaign Stars Sienna Miller and Oli Green Subscribe to our newsletter and follow us on Facebook and Instagram to stay up to date on all the latest fashion news and juicy industry gossip document.getElementById("comment").setAttribute( "id" "a6f5a44a26552124fe5c8062393207f4" );document.getElementById("d628b68082").setAttribute( "id" and website in this browser for the next time I comment GET OUR HAUTEST STORIES DELIVERED TO YOUR INBOX You don't have permission to access the page you requested What is this page?The website you are visiting is protected.For security reasons this page cannot be displayed Hidden in Normandy’s forests and skirting the meandering Seine the Centre Technique d’Aubevoye (CTA) is a secret Renault Group base This facility is classified as confidential and checks all Group brand prototypes during their development It runs static and dynamic tests on new models fine-tunes them and subjects them to endurance trials before okaying them for the market The CTA was built in 1982 and is celebrating its 40th anniversary today Generations of passionate women and men have written the story of this base and to some extent that of a region and an extraordinary industrial system It is the hopes and the hurdles they have overcome the hard work and the accomplishments over these 40 years that every employee here can look back on with pride and they all intertwine with story of the models that first spun their wheels in Aubevoye BY FLORENTINA DECA & Delphine ROSAIN-BOUSSIQUET When you are heading to Gaillon on departmental road 6015 all you can see to your left and right is trees Until you reach the sign directing you to the Centre Technique d’Aubevoye there is nothing to suggest there is a Renault Group base nearby This one-of-a-kind technical centre has tools at the cutting edge of technology to replicate the full range of stresses and strains cars will endure once they are in their customers’ hands It spans 613 hectares and has 35 tracks stretching 60 km in all 2 wind tunnels and 18 corrosion test chambers all out of sight behind 272 hectares of woods shielding cars in the development pipeline from prying eyes to celebrate the 40th anniversary of the place where magic happens at every step and on every bend we are taking you on a virtual tour to let you in on several secrets the longest circuit on the Formula 1 programme today is 7.004 km long The tracks at Aubevoye are more than 60 km long and mimic every type of road known worldwide The various circuits and roads were built from 1982 and 2000 and their countless surfaces tight turns and steep slopes will wow anyone who enjoys a thrill behind the wheel besides the entertainment the tracks no doubt provide for the drivers who test Renault the Centre has a job to do and it includes listening to every noise testing each component from the steering to the suspension running endurance tests and analysing handling on the road we do what fans do at racetracks: we give bends nicknames.” Every turn on the dry trial tracks has its own nickname Don’t be surprised: there’s always an explanation Which is perfectly logical because it looks just like a nice and round… well… glove finger The fastest curve on the circuit (which drivers negotiate at over 200 km/h) pays homage to an ill-fated two-time Formula 1 world champion in the 1950s Then two bends have been dubbed the “Boucles des Biscornes” after the eponymous ones at Linas-Montlhéry racetrack The “farm turn” also has a story: period photos show that there was once a farm in this part of the site the “exit bing-bang” is audible enough to need no explanation This 3.9 km track is used to fine-tune chassis and ideal for a full array of tests to calibrate the front and rear axles The wet track complements it and is used for other tests This track is just over 2 km long and replicates driving conditions in the cities’ centres So you can skip from Rome to Brussels literally in seconds where drivers can push the engine until the car reaches 250 km/h including the sharp turns where they can reach 180 km/h All the aerodynamic tests are carried out here Fun fact: 16 gigantic fans alongside this track simulate winds blowing at 14 to 72 km/h to check each model’s stability and calculate its deviation Light commercial vehicles have an electronic device to keep them stable on motorways the direction cars follow on the speed ring is the same as on real-life racetracks: counter-clockwise It may have to do with the left hemisphere of the brain the direction blood flows through the heart centrifugal forces or a Roman tradition; there are plenty of legends and hypotheses to try to explain this phenomenon a change of scenery: Aubevoye of course also has an assortment of steep slopes medium mountain tracks and off-road trails to try out 4x4s and all the other models There are more than 40 metres of climbs and more than a few bridges to cross potholes and slants providing all the thrills and chills of rough driving nobody has the slightest idea how long the off-road stretch is And legend has it that one must never venture onto this trail alone (or at least make sure you take all your kit!) These sections subject our models’ traction to severe strain Another bit of trivia: there are as many left turns as right turns Laurent Hurgon, an Alpine Cars test driver and developer working on all Renault Group models at Aubevoye, presents all these tracks in an exclusive video. let’s swing by a few of the spots that could aptly be described as vehicle torture chambers To reproduce all kinds of roads and simulate weather conditions in each country For example a dust tunnel to replicate the conditions in Argentina there is a 24 cm deep ford with 6 cm holes So the models have to withstand the shock from 30 cm deep water A gigantic 3 metre by 3 metre artificial “puddle” was built to check the vehicles emerge unscathed even after speeding through it at 80 km/h the tracks at Aubevoye are full of surprises while dynamic tests are essential to verify behaviour on the road static tests are vital during new vehicle design phases Several buildings in the middle of the CTA house contraptions we never imagine existed Here’s a quick overview of the fine-tuning during each model’s development process We quite logically asked how tests were carried out before computers and calculation software a test methods expert at Aubevoye had the answer: Long gone are the days when plotting tables were used to record test parameters on the first CTA chassis dynamometers But the goal has not changed: to offer customers the lowest consumption without sacrificing performance test facilities have continually evolved to meet increasingly stringent regulations and technological developments: hybrid Hundreds of parameters are now measured to analyse and optimize vehicle performance This centre in a class by itself also has test benches, wind tunnels and corrosion chambers, where cars are subjected to relentless strain in order to test their ageing process. The goal with the salt mist, heat (plus 55 °C), cold (minus 30 °C) and wind (up to 230 km/h) is to reproduce in a few months the conditions that customers will use their cars in during several years in every part of the world, including the harshest. To wrap up our tour of this one-of-a-kind facility, here are a few more noteworthy facts: Here are a few pics of the various stages of the construction of the site that now tests every Renault Group vehicle before it reaches the market. Reporting by Benoit Van Overstraeten; Editing by Hugh Lawson Our Standards: The Thomson Reuters Trust Principles., opens new tab , opens new tab Browse an unrivalled portfolio of real-time and historical market data and insights from worldwide sources and experts. , opens new tabScreen for heightened risk individual and entities globally to help uncover hidden risks in business relationships and human networks. © 2025 Reuters. All rights reserved The collaboration carried an even deeper significance after both brands faced a shared hardship—just last month, their planned side-by-side boutiques in Pacific Palisades were lost to the devastating L.A. fires. “We went through something really difficult together,” Martin said. “But that’s what makes this partnership even more meaningful—supporting each other through it all.” Among the evening’s guests were Dianna Agron, Joan Smalls, and Daria Strokous, along with Net-a-Porter’s interim CEO and president, Alison Loehnis. For Mother, this marked the brand’s first-ever Paris Fashion Week event. “We love color—it’s a huge part of our brand identity,” Becker noted. “And J.J.’s prints are just insane, so it was the perfect match.” As waiters passed plates of foie gras on toast and glasses of champagne and cocktails flowed, one thing became clear: Paris Fashion Week had never seen so much denim—or so much joy. Matteo Prandoni/BFA.com1/13Lela Becker, Tim Kaeding, Joan Smalls, JJ Martin Matteo Prandoni/BFA.com5/13Alaire Thomas, Jordan Rand tells of her experiences after graduation in France Bella Field graduated from SCU in 2019 with majors in Political Science and French She recently completed 8 months in France with the government-sponsored program TAPIF (Teaching Assistant Program in France) and would like to highly recommend the program to any senior who speaks French.  TAPIF was a challenging but an incredibly rewarding experience I am so thankful I had professors and the Language Department behind me constantly motivating me to continue with my French studies I would have never guessed as a Freshman or Sophomore at Santa Clara that I would ever live in France and love it I was assigned to teach in the Normandie region in a town called Gaillon I really enjoyed spending time with them and for as much as I taught them about English and American culture I often felt like they taught me even more about French and French culture My students were what I loved most about my time in France I loved French daily life and I would return in a heartbeat!  Learning a language requires you to learn about that culture to better understand the language and the people who speak it The Santa Clara French & Francophone studies program really prepares you for this Not only was I proficient enough in French to feel comfortable speaking and assistant-teaching my expectations of what people would be like were far more realistic than what most Americans’ expectations of French people were This was because I had been taught by native French speakers at Santa Clara and we had spent so much time over the years studying French cultures Being well-informed and being a global citizen are a large part of Santa Clara’s mission and these things will help set you apart in all of your future endeavors living in France was better than I could have ever imagined One of the most important things to remember about TAPIF is that the experience will be amazing if you remain open-minded living abroad is something I think everyone can benefit and learn from It will both challenge you and be fulfilling; you’ll make new friends and have great experiences that you’ll be able to look back on for the rest of your life!” Map & DirectionsContact Us Essential digital access to quality FT journalism on any device Complete digital access to quality FT journalism with expert analysis from industry leaders Complete digital access to quality analysis and expert insights complemented with our award-winning Weekend Print edition Terms & Conditions apply Discover all the plans currently available in your country Digital access for organisations. Includes exclusive features and content. See why over a million readers pay to read the Financial Times. As Alphega Pharmacy France launches new state-of-the-art concept stores The current global healthcare crisis has shone a light on how pharmacy is at the heart of community healthcare Customers and patients have grown to rely on their local pharmacy for more than just the dispensing of medicines.  Alphega Pharmacy has unveiled its latest concept pharmacy in France The new concept showcases their vision of community pharmacy for the future: a place where pharmacists can offer specialty advice and care for a wide of range of conditions – from cholesterol advice to cardiovascular care –and bring services and traditional pharmacy under one roof making healthcare even more accessible to customers the first located Gaillon and the second that recently opened in Gisors are designed to be both beautiful and functional as well as a new color palette and wooden furnishings that aim to create a more natural atmosphere Watch this animated walk through to experience the future of Alphega Pharmacy for yourself: From the moment a customer steps into the pharmacy they’re welcomed into a fresh and calm environment Clear signposting guides them through the healthcare zones offered within Whether they’re looking for professional healthcare services a private consultation or vaccination advice, specialty products or traditional pharmacy the new concept stores offer a plethora of options to keep customers healthy.  says he's already seeing indications of the concept store's success with many patients coming in for new services like antigenic testing “I wanted to use the new Alphega Pharmacy concept store to modernize my pharmacy integrate a privacy area to carry out the pharmacist's new tasks such as antigenic tests or vaccinations and have more counters to accommodate patients,” he says. “The new concept store met these objectives in every respect." in defiant mood as he opens new Paris restaurant Marc Veyrat, the French celebrity chef at the centre of the “Cheddargate” scandal, has declared he never wants a Michelin star for his new Paris restaurant. The flamboyant cook who took the red guide to court last year after he lost his third Michelin star for his celebrated flagship restaurant in the French Alps, has taken over a historic Parisian dining room previously owned by the equally colourful French actor Gérard Depardieu. Read more“I never want the Michelin (inspectors) in here,” said Veyrat as he opened La Fontaine Gaillon in a former 17th-century mansion in the French capital he insisted he wanted to “put stars in the eyes of his diners” with his inventive but convivial cuisine The chef, who is never without his black Savoyard hat, had lambasted “incompetent” Michelin inspectors who he said claimed he had used English Cheddar cheese in a soufflé instead of French Reblochon Veyrat lost his court battle against Michelin – although he is appealing. And he still had the knives out for the gastronomic bible as he prepared some “virtual bread” made from mousse in his new establishment, where he said he will be cooking every Monday, Tuesday and Wednesday. He accused the guide of not knowing what it was doing, and of a multitude of sins including having cozy relations with some chefs. “Who do they take themselves for?” he declared. “I have trained seven three-star chefs, 21 two-star ones and I don’t know how many who have one star. “But they want to put us back in basic training as if we hadn’t 50 years of know-how and experience to draw upon,” he added. Read moreAt La Fontaine Gaillon in Paris Veyrat said he would continue to cook the “botanical” creations which made his name including scallops perfumed with wild hogweed and served with a puree of dates with a lemongrass emulsion Freshwater fish will also be on the menu flavoured with mountain herbs using 60 different plants from a special herb garden Veyrat is also having fresh Savoyard cheeses pine cones and butters driven straight to Paris from their producers “We will have dishes that speak of the forest Just off Avenue de l’Opéra and conveniently located between the Louvre and Palais Garnier sits another Parisian institution that has long held court: Drouant the restaurant continues to occupy the same street-hugging perch on Place Gaillon in Paris’s second arrondissement thanks to a recent renovation under the direction of architect Fabrizio Casiraghi and creative director Franck Durand Drouant has famously been home to the deliberations of the Prix Goncourt jury since 1914 and the Prix Renaudot jury since 1926 remaining in the Drouant family for over a century it began a period of shuffling through several owners’ hands until 2018 when brothers Thierry and Laurent Gardinier—onetime holders of Bordeaux’s Château Phélan Ségur and the current heads of Paris’s fabled Taillevent hospitality group—acquired it with a vision of preserving it into the future A world-renowned artists’ haunt with a famous staircase and book-lined walls until the Académie Goncourt chose it as the site for its literary awards in the 1920s prompting Jean Drouant to commission Emile-Jacques Ruhlmann to elevate the interiors and carve out a veritable bistro with the imagination of Casiraghi and Durand the Gardiniers have upheld the high-Deco style of the 1930s interiors while taking a similar approach with the menu was enlisted as head chef to reinterpret the basics of haute French cuisine Cotte has rolled out a rich and varied selection of reinterpreted classics maintaining iconic croûtes and vols-au-vent while introducing pairings of sea bass with green gnocchi The wine list boasts an impressive 2,000 bottles that represent over 400 vineyards Oenophiles will appreciate the chance to try over 50 wines by the glass who currently works out of Paris and describes his style as “sober in terms of association and textures” worked to restore the façade on the peaceful Place Gaillon The original wood fronting had been covered over in the 1980s with a gray-colored layer painted with sentences from various books and novels Casiraghi and his team decided to strip it back and expose the “noble and original” structure that lay beneath the contours of two buildings that had been joined together over the years as Drouant expanded were revealed thereby reviving a sense of historical accuracy who liked to call it “the heaven of the sea,” was left intact A painting of the Goncourt jury that was discovered by chance during the renovation is now on display in the small room at the back Modern-day frescoes by the Italian artist Roberto Ruspoli were hand-painted directly onto the walls and the French artist Patrick Guidot created one of his “conceptual figurations” to greet guests at the entrance The small staircase that leads directly to the upstairs private salons displays the covers of 18 Prix Goncourt–winning titles it is the dining room’s main staircase that continues to prevail The heart of the restaurant and the site on which judges announce the annual Goncourt and Renaudot winners Ruhlmann’s stately staircase was conserved in its original form but magnified by the addition of a 330-pound crystal chandelier from the Italian Alps–based house of Faustig Art Deco touches stretch into the door handles themselves which were first designed by Ruhlmann and are still produced by Fontaine “Art Deco was a real revolution,” Casiraghi points out it is the first time in history when decoration meets functionality without inhibitions An object or a space can be modern and functional even if decorated in every detail.” The sconces are by Woka Lamps the Viennese manufacturer famous for its early-20th-century collaborations with the likes of Adolf Loos and Josef Hoffmann The tables and benches were designed by Casiraghi himself and produced by Rosello as well to think of how to link literature with the project,” Casiraghi reflects “The risk was to be too didactic and to lose the sophistication of the decor I think that the result is very interesting because we decided to recall the literature theme through accents—the collections of Prix Goncourt winners the Roberto Ruspoli decor with hand and papers.” He also shares his thoughts on a favorite corner to call home now that the new Drouant is complete: “The winter garden on the right is one of the best places to have a table with its spectacular view of the staircase,” he says even though the menu is all great: pâté en croûte and filet de boeuf.” © 2023 Hudson One Media, LLC. All rights reserved. Privacy Policy Metrics details We set out to reduce the chemical constitution of a living organism to 19 amino acids A strain was constructed for reassigning the tryptophan codon UGG to histidine and eliminating tryptophan from Escherichia coli Histidine codons in the gene for an essential enzyme were replaced with tryptophan codons and the restoration of catalytic activity by missense suppressor His-tRNA bearing a CCA anticodon was selected We used automated cultivation to assess the stability of this genetic construct during evolution Histidine to tryptophan mutation at codon 30 in the transketolase gene from yeast and its cognate suppressor tRNA were stably propagated in a tktAB deletant of E The ratio of histidine misincorporation at tryptophan sites in the proteome increased from 0.0007 to 0.03 over 300 days of continuous culture This result demonstrated that the genetic code can be forced to evolve by permanent metabolic selection coli so as to obtain cells with reduced proteomes from which one amino acid has been completely eliminated We chose tryptophan (Trp) as our first target for elimination This is the rarest amino acid in wild-type E has not been found to be essential for the catalytic moiety of any E Our approach is to establish a stable ambiguity in translating the codons for a "prey" amino acid (Zaa) into a "predator" amino acid (Baa) Cells carrying this ambiguity would be then cultured for many successive generations subject to tight control of the exogenous supply of the prey amino acid It is expected that adaptive mutations will accumulate in the genome of a bacterial cell such that eventually all codons specifying Zaa in the progenitor will be read as Baa in its progeny Adaptive mutations might change Zaa codons in the genome to amino acids less deleterious at sensitive protein sites mutations at other sites mays be selected to tolerate the occupancy of a given Zaa site by Baa The principles which guided the design of our experimental setup can be listed as follows: (i) hyposteric replaceability; (ii) mutational irreversibility; (iii) selective enforceability Examples of valid and invalid hyposteric substitutions Circles indicate steric groups absent from one amino acid Notice that aspartate is not hyposteric to glutamate because their common carboxylate moieties are not superimposable histidine can fit in the steric envelope of tryptophan Our approach requires a strong selective pressure to maintain a tRNA recognizing the codon for Zaa and incorporating Baa into the corresponding proteins (Baa-tRNAZaa) Changing a Baa codon to a Zaa codon at a critical site in an essential gene is expected to favor maintenance of such a suppressor tRNA restoration of enzyme function through stable proteome miscoding using a suppressor Baa-tRNA/Zaa would be circumvented if the Zaa codon could easily mutate back to a Baa triplet the possible reversibility of a codon for the prey Zaa to any codon for the predator Baa through spontaneous mutations needs to be as low as possible The most favorable cases correspond to substituting all three bases of a codon such as CUU (leucine) for AAA or AAG (lysine) and GCG (alanine) for UGC (cysteine) We describe the identification of an essential histidine in an essential protein We replaced the codon for this histidine with a tryptophan codon and transformed the cells with a construct encoding a suppressor tRNA (recognizing the Trp codon and incorpotating a His residue) This system can be used subsequently to diminish the use of tryptophan throughout the whole E This shows that the His-tRNACCA was charged by a histidyl-tRNA synthetase in vivo allowing the introduction of a histidine at the Trp 193 codon of the mRNA from the H193W cat allele Expression of Histidyl-tRNA synthetase in tandem with the His-tRNACCA did not lead to any enhancement of chloramphenicol resistance expressed by the H193W cat allele Since maintaining an antibiotic resistance in protocols of directed evolution in vivo is notoriously unreliable we attempted to set up a stable missense selection screen based on a biosynthetic function and more specifically on an enzyme involved in high flux carbon metabolism Pentose phosphate pathway (non oxydative branch) Steps catalyzed by transketolases activities encoded by the tktA and tktB genes are indicated Products derived from D-erythrose 4P are essential for growth of strains deleted for the tktA and tktB genes in mineral medium This experiment confirms that the GM3 self-cleaning turbidostat can be used for selecting enzyme variants The mutated codon at position 30 of tktY was unchanged in both evolved populations after 300 days In one population an additional mutation was found which appeared after 150 days of continuous culture A double allele W30H and K518T allele did not complement ΔtktAB in strain G91 and therefore did not express transketolase activity a mutation at codon 30 of the yeast tkt in E coli seems to ensure long-term maintenance of the suppressor tRNA This model is therefore suitable for applying evolutionary pressure for His miscoding at Trp codons and thus selection for replacement of Trp residues with His Mass spectrometry of the XylH H7W reporter protein (A) Sequences of predicted V8 protease digested products of XylH H7W Amino acid composition of XylH7W (reporter protein) and amino acid composition of XylH with a His misincorporation at position7 (mistranslated reporter protein) the predicted peptides are shown in light blue with the corresponding mass indicated below His misincorporation at position W7 of XylH is characterized by the appearance of a peptide of mass 2556.33 (B) MALDI-TOF mass spectrometry of V8 protease-digested XylHH7W The protein was produced in the strain G2141 Peptides with masses of 2605 and 2556 correspond to the reporter protein and to the mistranslated reporter protein (C) Comparison of MALDI-TOF mass spectrometry in the m/z 2540 and 2620 region of V8 protease-digested XylHH7W purified from the various strains: (a) G2052 (no tRNA suppressor) (b) G2140 (c) G2141 (d) G2220 The only His misincorportation detected in the Cat protein in the three strains was at the Trp16 position in the tryptic peptide ITGYTTVDISQWHR The misincorporation ratio at this position was 0.012 in G2141 Therefore permanent selection for His miscoding at Trp codons over 2500 generations resulted in fifteen- to thirty-fold amplification of suppression with its network of conserved His residues provides a potent selection screen for miscoding His in response to the Trp codon UGG Maintaining this metabolic selection under conditions of permanent growth in a turbidostat allowed us to validate the genetic stability of the Trp30 residue over 2500 generations Trp substitution at the conserved site His481 was reproducibly followed by recovery of activity through point mutation an inactivating His263 to Trp substitution reverted to a functional Arg263 transketolase variant within 262 generations in the turbidostat (data not shown) The GM3 turbidostat technology constitutes a powerful approach to modeling protein evolution and to studying amino acid plasticity at particular positions in protein sequences prolonged selection for Trp30 suppression led to a 30-fold increase in His misincorporation This result is highly significant as it provides experimental evidence for the feasibility of genetic code reassignment through natural selection as an adaptive response to pressure for miscoding enforced metabolically It would be interesting to elucidate the molecular mechanisms underlying this enhancement of miscoding by genomic and enzymologic studies After 300 days of continuous culture in two independent GM3 devices G2140 evolved strains were named G2141 and G2220 The first MCS contains the following restriction sites EcoRI BlnI and PmeI and the second MCS contains PacI The EcoRI/HindIII DNA fragment containing these two consecutive MCS was also inserted into a pUC18 vector to give pEVL683 The DNA sequence corresponding to the His tRNA from E coli containing the Trp anticodon CCA: (5’GGATCCGGTGGCTATAGCTCAGTTGGTAGAGCCCTGGATTCCAATTCCAGTTGTCGTGGGTTCGAATCCCATTAGCCACCCCAGCATGC 3’) was synthesized in vitro and inserted between the BamHI and SpHI restriction sites in pEVL649 The yeast transketolase genes carrying mutations were individually ligated between the PacI and Not I restrictions sites in the second MCS of both the plasmids with and without the gene for the His tRNA CCA pEVL683 derivatives with the gene for the His tRNA CCA between the BamHI and SpHI sites with and without the histidyl tRNA synthetase gene between the PacI and NotI sites were constructed The chloramphenicol acetyl transferase gene carrying a H193W mutation was inserted into pEVL550 (itself constructed by ligation of a DNA fragment containing the PacI and NotI restriction between EcoRI and HindII sites of pSU38) The synthetic xylH encoding the 4 oxalocrotonate tautomerase with a His to Trp substitution at position 7 and 6 His tag at the N-terminus was inserted between the XbaI/HindIII sites of pUC18 and the resulting plasmid was named pGEN695 cerevisiae carried in pUC18 was subjected to site-directed mutagenesis Correct construction of sequences encoding the H30W and H481W mutants and the absence of other mutations were verified by sequencing The mutated genes were then subcloned independently into pEVL649 without the His/Trp tRNA The transketolase genes (encoding the H481G mutant and the wild type) on peT47b plasmids were used to transform strain BL21 Cultures were grown in LB medium and at an OD (600 nm) of 0.6 gene expression was induced by incubation with 0.05 mM IPTG for 16 h at 20°C Cells were pelleted and incubated at −80°C for 30 min The cells in the pellets were then lyzed in the following buffer (50 mM NaH2PO4 pH 8 2 mM MgCl2) with lyzonase for 20 min at 30°C and subjected to sonication The lysate was centrifuged at 10000 g for 30 min and the supernatant was applied to Protino Ni-TED columns The eluted protein was concentrated on Amicon Centricon (3 kDA) The assay for transketolase activity was based on a coupled system with glyceraldehyde-3-P dehydrogenase and NAD+ and was as described previously20 Kinetic steady state parameters were determined in 50 mM TrisHCl buffer at pH 7.5 the concentration of the cosubstrate was 5–10 times its Km value and the concentration of the investigated substrate was varied from 23 μM to 3 mM All kinetics measurements were done at 25°C in duplicate G2141 and G2220 were transformed with pGEN695 Cultures of 200 ml of each transformed strain were grown overnight at 30°C Cells were lysed and sonicated as described for the transketolase enzymes The His-tagged XylH protein was purified on Protino Ni-TED columns and concentrated on Amicon Ultra4 (Millipore) The eluted proteins were injected into a Waters 2795 HPLC apparatus A 208MS5415 C8 column with a precolumn packed with the same phase (Grace Vydac) was used for purification Gradient elution was performed with (A) water/0.05% trifluoroacetic acid and (B) acetonitrile/0.05% trifluoroacetic acid as mobile phases the gradient was run from A to 50% B in 20 min and then to 100% B in 5 min The flow rate was 1 ml/min and the injection volume was 25 μl The eluted products were detected in an UV detector (Waters 996 Photodiode Array detector) and the main peak was collected and concentrated with a SpeedVac (Eppendorf) to a protein concentration about 2 mg/mL XylH (15 μg) was digested with 0.75 μg of Endoproteinase GluC from S aureus V8 (sigma) overnight at 37°C in 5 μl of 100 mM NH4HCO3 The matrix solution was prepared at a concentration of 10 mg/ml in 50/50 acetonitrile/water (0.1% TFA) Aliquots of 0.5 μl of a 10/1 mixture of matrix and digest solutions were spotted on a sample plate allowed to dry in air and then inserted into the mass spectrometer (“dried droplet method”) MALDI-TOF MS and MALDI-TOF/TOF MS/MS analyses were performed using a 4800 MALDI-TOF/TOF Analyser mass spectrometer (AB Sciex The instrument was equipped with an Nd:YAG laser (operating at 355 nm wavelength Acquisitions were performed in the positive ion mode precursor ions were accelerated at 8 keV and the MS/MS spectra were acquired using 1 keV collision energy with CID gas (air) at a pressure of 3.5 × 10−6 Torr MS and MS/MS data were processed using DataExplorer 4.4 (AB Sciex) G2141 and G2220) were grown in LB overnight at 30°C Pellets were lyzed by lyzonase 30 minutes at 30°C and centrifuged at 15000 rpm for 30 minutes at 4°C Twenty microgrammes of proteins collected in the supernatant were loaded on a SDS PAGE gel Five bands between 5 and 60 KDa of a SDS PAGE gel were excised for each strain of E coli reduced with DTT and alkylated with iodoacetamide Proteins were then digested with trypsin (Promega) and the resulting peptides were extracted with a solution of acetonitrile water and formic acid (60/38/2) and dried under vacuum Survey full scan MS spectra from 500 to 2000 Da were acquired in the orbitrap with resolution R = 60000 at m/z 400 after accumulation of 500,000 charges on the linear ion trap The most ions with the most intense signals (up to six depending on signal intensity) were sequentially isolated for fragmentation in the linear ion trap using CID at a target value of 100,000 charges The resulting fragments were recorded in the linear trap Proteins were identified by high accuracy MS and MSMS Data using Sequest (Thermo-Fischer) The mass accuracy for MS and MS/MS Data was set to 5 ppm and 0.8 uma respectively coli and Yeast extracted from the Uniprot database was used for data mining The substitution of tryptophan residues by histidine residues was identified by Sequest software which looked for a loss of 49.0204 Da corresponding to the difference between the masses of the two residues The area of each parent on the MS1 signal was calculated by proteome discoverer 1.2 The substitution rate was determined by calculation of the ratio between the areas of the pairs of peaks when a substitution was found An active enzyme constructed from a 9-amino acid alphabet Molecular evolution of protein atomic composition Stoichiogenomics: the evolutionary ecology of macromolecular elemental composition Adaptive eradication of methionine and cysteine from cyanobacterial light-harvesting proteins A ribozyme composed of only two different nucleotides Genetic studies on the beta subunit of Escherichia coli RNA polymerase single amino acid substitutions in an essential protein Artificially ambiguous genetic code confers growth yield advantage A promiscuous aminoacyl-tRNA synthetase that incorporates cysteine methionine and alanine homologs into proteins Mistranslation and its control by tRNA synthetases Transfer RNA recognition by aminoacyl-tRNA synthetases Interaction of aminoacyl-tRNA synthetases with tRNA: general principles and distinguishing characteristics of the high-molecular-weight substrate recognition Crystal structure of a four-copper laccase complexed with an arylamine: insights into substrate recognition and correlation with kinetics Replacement of catalytic histidine-195 of chloramphenicol acetyltransferase: evidence for a general base role for glutamate The nature of general base-general acid catalysis in serine proteases Reassigning cysteine in the genetic code of Escherichia coli Crystallography and mutagenesis of transketolase: mechanistic implications for enzymatic thiamin catalysis Identification of catalytically important residues in yeast transketolase Chemical evolution of a bacterium’s genome Mutator gene studies in Escherichia coli: the mutT gene Directed evolution of transketolase activity on non-phosphorylated substrates an enzyme composed of 62 amino acid residues per monomer Amino acid precursors for the detection of transketolase activity in Escherichia coli auxotrophs One-step inactivation of chromosomal genes in Escherichia coli K-12 using PCR products Download references We thank the sequencing department of Genoscope Valerie de Crecy-Lagard and Bruno Sargueil for improving the manuscript and Lan N’guyen and Isabelle Boko for technical assistance Institut de Chimie des Substances Naturelles Marliere wrote the main manuscript text and figures 1 and 2 The authors declare no competing financial interests A Metabolic Prototype for Eliminating Tryptophan From The Genetic Code V Pezo This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivs 3.0 Unported License. To view a copy of this license, visit http://creativecommons.org/licenses/by-nc-nd/3.0/ Download citation Anyone you share the following link with will be able to read this content: a shareable link is not currently available for this article Sign up for the Nature Briefing: Microbiology newsletter — what matters in microbiology research DOVER– The Newmarket High School girls soccer team had the majority of the possession and shots in the first 25 minutes of its game against Portsmouth Christian Academy the Mules needed to find a way to break through Marie Hoehner touched a ball up to herself from just outside the box and was able to break in to give her team the lead Hoehner followed it up 12 minutes later on pretty much the same play Newmarket held strong in the second half to defeat PCA snapping the Eagles' seven-game winning streak “We just hoped that goal would come in the first half,” Hoehner said “We knew that if we kept on pressuring the goal I was able to receive a great through-ball from the midfield and all I had to do was touch it past the defender to finish it into the corner.” Newmarket moves to 13-2-0 in Division IV and is in second place in the standings “It is always good to make sure we take it one game at a time,” Newmarket coach Andrew Dawson said “That is the most important thing for us now It was important for us to get a good result today.” The Eagles (7-7-1) sit in a tie for ninth place with Lisbon with an important road test to round out its season against eighth-place Moultonborough on Wednesday It could decide who gets a home game in the upcoming tournament Hoehner’s goal in the 37th minute took a little luck After she broke the back-line to get a shot off the shot went off the post and found its way in “I kind of missed it by a little bit,” Hoehner said I saw the defender take a bad touch and pressured her to get the ball.” PCA defender Sophie Indelicato had to clear a ball off the goal line with a touch off a shot from Allie Gallion “(Indelicato) has made big plays like that all season,” PCA coach Derek Summers said “Elise Nanda is our most experienced girl on our defense and she has saved us too.” Even though Newmarket broke through twice in the first half Just four minutes in they were able to force a corner Lindsay Towle put the cross right into the Mule’s keeper Valinski mishandled it and Abigail Barker was able to touch it into the net to bring the Eagles back within a goal at 2-1 “We talked at halftime about being a little bit more disciplined in our positioning,” Summers said “We had a fresh start and played with more aggression in the second half as Newmarket again picked up its possession game “We possessed the ball well today,” Dawson said a quick touch and lacking pace in that final third We moved the ball well through the defense and midfield The important thing was sticking with it.” The Mules had a 32-9 advantage in shots and 17-8 on goal Esters made 10 of those saves in a busy first half The Eagles had a 6-5 edge in shots on target in the second half Alyssa Levesque received a cross from Hoehner in the center of the box and she was able to strike it to the center of the goal restoring the two-goal lead at 3-1 “I saw how the defender was kind of backing away,” Levesque said “I just went right in front of her to knock it in from the cross The goal kind of got us back into the mood of the game.” Paige Fowler had a pretty strike from almost the same spot Newmarket plays at home against Moultonborough this afternoon René Lalique opened his now-iconic Alsace glassware factory Lalique, the luxury glassware atelier and lifestyle brand, is celebrating the centenary of its factory in Alsace, northeastern France René Lalique first made his name as a jeweller in the late 19th century, embarking on this career at the tender age of 16 by enrolling at the École des Arts Décoratifs in Paris He honed his skills at art school in England and returned to the French capital to open his first workshop on Place Gaillon in 1885 From our morning news briefing to a weekly Good News Newsletter get the best of The Week delivered directly to your inbox that Lalique pioneered a new kind of jewellery inspired by the Art Nouveau movement patenting a high relief enamel similar to pâte de verre (glass paste) and championing forgotten semi-precious stones such as corundum he began to include elements of glass in his creations too which was an unprecedented move in Parisian haute joaillerie given the industry’s predilection for diamonds and precious gemstones counting everyone from pre-eminent glassmaker Émile Gallé who christened him “the master of modern jewellery” A free daily email with the biggest news stories of the day – and the best features from TheWeek.com It was never Lalique’s desire to simply cater to moneyed clients and Paris’ elite not as a luxury reserved only for those who could afford it Glassmaking as a means of expressing his love of experimental form became a preoccupation for the young Lalique who opened his first glass workshop in Rambouillet in north-western France in 1898 he perfected the lost wax technique inspired by an ancient process used for casting bronze sculptures endowing his glass creations with their own warmth and living mystery They caught the eye of perfumer Francois Coty who became a central figure in his work with Lalique providing elaborate glass bottles for his scents made on a semi-industrial scale Never before had the humble perfume bottle been crafted with such care and attention turning what had historically been a purely functional item into a veritable object d’art much-larger factory in the village of Wingen-sur-Moder taking full advantage of the post-war grants offered by the French government to help reinstate the artisanal reputation of the Alsace region which has glassmaking roots dating back to the Middle Ages This is where the factory remains to this day and where Lalique entered a new phase of production that changed the way glassware was appreciated and understood in early 20th-century society Key to his success was a dedication to craftsmanship guided by the sleek and glamorous aesthetic of Art Deco style But Lalique did not simply tap into a trend he pioneered an arts and crafts movement that was anti-elitist and accessible to all “We need to introduce people to objects that will educate their eye to populate the notion of aesthetics,” he said A visit to the Lalique Museum in Wingen-sur-Moder reveals just how revolutionary his glassware factory was as a producer of collectable objects and ornaments that served to embellish both private and public spaces built by architect Jean-Michel Wilmotte and opened to the public in 2011 is home to hundreds of early jewellery pieces enamel and diamond Cleopatra brooch made for Sarah Bernhardt as well as exceptionally rare perfume bottles crafted for the likes of Francois Coty there’s much to learn about the magical family talent that pushed Lalique’s production into new realms of creativity in the 1930s to 1980s A glittering tribute to René’s son Marc Lalique who brought his own extraordinary design verve to the foundry when he took over the business in 1945 after his father’s death is paid via the museum’s gigantic 1951 crystal chandelier Marc Lalique also conceived Nina Ricci’s famous L’Air du Temps perfume bottle featuring a stopper of two frosted kissing doves René’s granddaughter also followed in René’s footsteps creating jewellery at the end of the 1960s and taking over the business in 1977 she designed many important pieces including the crystal/gold medals for the Albertville 1992 winter Olympics Lalique crystal glassware is still made by hand in the original Alsace factory with many intricate pieces crafted using the lost wax technique Icons of the brand include the majestic Bacchantes vase with its circumference of sculptural nudes in bas-relief the Mûres (Blackberries) vase noted for its highly textural motif of plump berries and interwoven branches an enduring classic whose pattern was conceived by René Lalique in 1933 and is characterised by a bubbly surface of frosted cabochons the list of icons doesn’t stop there: Lalique’s extensive portfolio of products encompasses crystal ornaments A best-selling Cabochon ring is £129 while a limited edition from the Lalique Art Division a branch of the business dedicated to creative collaborations may set you back tens of thousands of pounds Examples include Zaha Hadid’s wavy blue Fontana Bowl and Damien Hirst’s signed and numbered crystal skull Of special note is the limited edition Sirènes vase Made in partnership with American realist painter Terry Rodgers this vase is a modern reinterpretation of the dance of the bacchantes – but while Lalique presented his female nudes as long and languid A few kilometres from the Lalique Museum in Wingen-sur-Moder replete with exquisite black and white Lalique furnishings Denz has equipped the hotel with an extraordinary 20,000-bottle wine cellar designed by celebrated Swiss architect Mario Botta an auteur of many spiritual structures including the rhombus-shaped wonder that is the Garnet Chapel in Austria The architect was a wise choice given the many sacred treasures housed in this vast modernist space: the oldest and rarest wine is from 1865 and priced at 28,000 euros a bottle Botta was also commissioned to design the hotel’s dining space home to a two Michelin-star restaurant helmed by chef Paul Stradner People come far and wide to experience this gastronomic get-away there’s a more affordable option for overnight guests in the shape of Lalique’s Château Hochberg A grand manor house located on the site of the former Hochberg glassworks the hotel has a much larger capacity with rooms (crisp white and designed by Lalique Interior Design Studio) starting at 200 euros a night for a standard double room For more details about the museum, hotels, dining and glassware, visit lalique.com The web server reported a bad gateway error. Publication date 06 February 2020 | 21:22 ICT Marc Veyrat, the French celebrity chef at the centre of the “Cheddargate” scandal, has declared that he never wants a Michelin star for his new Paris restaurant. The flamboyant cook who took the red guide to court last year after he lost his third Michelin star for his celebrated flagship restaurant in the French Alps, has taken over a historic Parisian dining room previously owned by the equally colourful French actor, Gerard Depardieu. “I never want the Michelin [inspectors] in here,” Veyrat said as he opened the Fontaine Gaillon in a former 17th-century mansion in the French capital. Instead he insisted he wanted to “put stars in the eyes of his diners” with his inventive but convivial cuisine. The chef, who is never without his black Savoyard hat, had lambasted “incompetent” Michelin inspectors who he said claimed that he had used English Cheddar cheese in a souffle instead of French Reblochon. Veyrat lost his court battle against Michelin – although he is appealing. And he still had the knives out for the gastronomic bible as he prepared some “virtual bread” made from mousse in his new establishment, where he said he will be cook every “Monday, Tuesday and Wednesday”. “Who do they take themselves for,” he declared. “I have trained seven three-star chefs, 21 two-star ones and I don’t know how many who have one star. “But they want to put us back in basic training as if we hadn’t 50 years of know-how and experience to draw upon?” he added. But Veyrat, 69, said the shock of losing his third star for his Maison des Bois in Manigod was less than the pain he felt when the Michelin took the third star last week from the restaurant once run by the legendary Paul Bocuse near Lyon. “One does not touch Paul Bocuse,” Veyrat said. By relegating his restaurant, the guide was attacking the essence of “French identity”, he claimed. The man they called the “pope” of haute cuisine “opened restaurants all over the world, and trained so many chefs”, he insisted. At the Fontaine Gaillon in Paris Veyrat said he would continue to cook the “botanical” creations which made his name, including scallops perfumed with wild hogweed and served with a puree of dates with a lemongrass emulsion for €48 ($53). Freshwater fish will also be on the menu flavoured with mountain herbs, using 60 different plants from a special herb garden. Veyrat is also having fresh Savoyard cheeses, charcuterie, pine cones and butters driven straight to Paris from their producers. “We will have dishes that speak of the forest, of mountain meadows and of Savoy cheeses. People need that, the natural and the real,” the chef added. Nearly two years after the first shots were fired in the takeover battle for Club Méditerranée – or Club Med as it is better known –  a Chinese-dominated vehicle has acquired 98% of its shares and is delisting the iconic resort company. This was France's longest ever takeover contest, prompting a change in the law to speed up takeover court cases. Société Générale was sole financial advisor to the winners. Panic, rather than logic, is driving the ‘bond vigilantes’ Banks lack the defence expertise to fund the start-ups on which Europe’s security now depends Following COP16 negotiations, a decision on a new finance entity for nature is unlikely before 2028 Lenders in the Gulf hope to benefit from shifts in supply chains and trade routes This website is using a security service to protect itself from online attacks. The action you just performed triggered the security solution. 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Please include what you were doing when this page came up and the Cloudflare Ray ID found at the bottom of this page. this traditional neighborhood is home to some of the best French dining Paris has to offer We guide you from mouth-watering to Michelin-rated meals Seared Scallops | Courtesy of Drouant Drouant par Antoine Westermann Restaurant Courtesy of La Cevicheria Founded in 1880, Drouant has hosted the famous French literary prize ‘Prix Goncourt & Renaudot’ for over 100 years This 3-star Michelin chef creates exquisite selections like lamb shoulder confit Drouant provides an elegant experience for dinner and an outstanding option for brunch on Saturday and Sunday © Courtesy of Groupe Yannick Alleno At La Cevicheria a cozy atmosphere and warm staff welcome you to taste this Peruvian specialty The menu proposes a wide range of exotic fusion dishes like nikkei tuna ceviche with mango Try the ceviche paired with sweet potatoes excellent guacamole and Mil Amores tortillas there is an option of Peruvian ceviche made with meat An excellent choice for a light and healthy dinner import PrebidBidService from "/v1/js/PrebidBidService.js"; import AmazonBidService from "/v1/js/AmazonBidService.js"; window.addEventListener('intersecting',async (e) => { const element = document.querySelector('[data-id="in_article_1"]'); const slot = element.getAttribute('id'); if(e.detail.slotName !== slot) { return; } let promises = []; if(window.canRunPrebid) { const prebidService = new PrebidBidService(); promises.push(prebidService.requestPrebidBids(null [slot])); } if(window.canRunAmazon) { const amazonService = new AmazonBidService(); promises.push(amazonService.fetchBids(null [slot])); } if(promises?.length) { await Promise.all(promises).then(() => { googletag.pubads().refresh([window.addSlot[slot]]); }); } else { googletag.pubads().refresh([window.addSlot[slot]]); } }); Terroir Parisien Bistro © Pline/Wikicommons The concept of terroir is extremely important to Parisians, as it places classic French recipes and products within distinct regions. These products are stamped as heralding from ‘protected origin’. The idea of origin is played upon here at Terroir Parisien revisited with a divine touch of the modern with a spacious terrace and a cozy interior import PrebidBidService from "/v1/js/PrebidBidService.js"; import AmazonBidService from "/v1/js/AmazonBidService.js"; window.addEventListener('intersecting',async (e) => { const element = document.querySelector('[data-id="in_article_2"]'); const slot = element.getAttribute('id'); if(e.detail.slotName !== slot) { return; } let promises = []; if(window.canRunPrebid) { const prebidService = new PrebidBidService(); promises.push(prebidService.requestPrebidBids(null [slot])); } if(promises?.length) { await Promise.all(promises).then(() => { googletag.pubads().refresh([window.addSlot[slot]]); }); } else { googletag.pubads().refresh([window.addSlot[slot]]); } }); L'Ecaille de la Fontaine Restaurant © Carmen Voces/Flickr Situated near the Fontaine Gaillon, this venue belongs to Gérard Depardieu The chefs compose opulent seafood platters while more modest eaters can enjoy the mussel soup with saffron This spot gives you an intimate glimpse into Depardieu’s personal life: intimate photos and items decorate the walls of the first floor Sign up to our newsletter to save up to $800 on our unique trips See privacy policy This Parisian Brasserie was named after Louis XIV’s famous minister, Jean Baptiste; Le Grand Colbert a man who found enlightenment through French cuisine This restaurant is registered as a historical monument and is situated near la Place de la Victoires and the Palais Royal Gardens artists and businessmen hungry for typical French brasserie food import PrebidBidService from "/v1/js/PrebidBidService.js"; import AmazonBidService from "/v1/js/AmazonBidService.js"; window.addEventListener('intersecting',async (e) => { const element = document.querySelector('[data-id="in_article_3"]'); const slot = element.getAttribute('id'); if(e.detail.slotName !== slot) { return; } let promises = []; if(window.canRunPrebid) { const prebidService = new PrebidBidService(); promises.push(prebidService.requestPrebidBids(null [slot])); } if(promises?.length) { await Promise.all(promises).then(() => { googletag.pubads().refresh([window.addSlot[slot]]); }); } else { googletag.pubads().refresh([window.addSlot[slot]]); } }); Le Petit Colbert Bistro © cyclonebill/WikiCommons Le Petit Colbert offers a pleasant bistro atmosphere with traditional French dishes Grand mirrors and the mosaic floor will whisk you back to old Paris the homemade duck foie gras and the organic beef tartare do not miss the vacherin: a meringue crust filled with crème chantilly and raspberry Situated next to the Bouffes-Parisiens theater we suggest this address after a theater show a window to her country where she will share with you her traditions and culture heritage She loves travelling and discovering new places practices Thai boxing and is fan of signature cocktails Follow her adventures on Instagram @marciaaguirrem Art The Best Photography Galleries in Paris See & Do 10 French Theme Parks You Should Be Visiting Instead of Disney Guides & Tips This Is Europe's Ultimate Road Trip See & Do Hacks Every Tourist Should Know When Visiting the Eiffel Tower Guides & Tips Scenic Road Trips to Take From Biarritz See & Do The Best European Cities to Visit in October Guides & Tips The Best European Cities to Visit in November See & Do The Best European Cities to Visit in July See & Do The Best European Cities to Visit in Autumn Guides & Tips The Best European Cities to Visit in December See & Do The Best European Cities to Visit in September See & Do The Best European Cities to Visit in Summer US: +1 (678) 967 4965 | UK: +44 (0)1630 35000 tripssupport@theculturetrip.com © Copyright 2025 The Culture Trip Ltd This website is using a security service to protect itself from online attacks The action you just performed triggered the security solution There are several actions that could trigger this block including submitting a certain word or phrase You can email the site owner to let them know you were blocked Please include what you were doing when this page came up and the Cloudflare Ray ID found at the bottom of this page Lucie Guerra ©Studio MadehoÀ la recherche de LA terrasse parfaite où prendre un verre On vous a sélectionné 10 nouvelles pépites à aller tester tout au long du printemps et de l'été Voici venu le temps des jours qui rallongent, ensoleillés et plus doux. Ceux qui donnent envie d’investir les terrasses parisiennes une fois la journée de travail terminée pour profiter jusqu’au coucher du soleil, de chacune des lueurs de cette saison estivale. Et comme chaque année, de nouvelles terrasses émergent dans la capitale pour notre plus grand bonheur où venir vous installer le temps d’un verre et d’un bain de soleil Direction le Pley Hôtel et plus particulièrement son rooftop coloré ce toit-terrasse s’illustre comme l’endroit parfait pour déguster un cocktail ou un bon petit plat aux saveurs estivales Une publication partagée par Pley Hotel Paris 4* (@pley_hotel) C’est dans le jardin caché d’une demeure des plus charmantes (sans mauvais jeu de mots) que Le Charmant déploie sa terrasse maintenant que les beaux jours sont de retour cette élégante bâtisse vous permettra de savourer un fabuleux moment en extérieur Une publication partagée par Selim Mouhoubi (@selim.mouhoubi) Plutôt team Rive Gauche ? Ça se comprend ! Au pied de l’École Militaire se trouve Vesper, une adresse mêlant élégance et raffinement. Une fois les beaux jours venus, la terrasse végétalisée vous accueille pour y boire un verre ou déguster des plats savoureux.  Une publication partagée par Vesper Paris (@vesper_paris) Créer un écrin de verdure discret et chaleureux en plein Paris tel était le défi brillamment relevé par le jardin Français du Bristol Paris Une vraie parenthèse de douceur dans le quotidien effréné !  Une publication partagée par Le Bristol Paris (@lebristolparis) Il semblerait que l’été ait déjà pointé le bout de son nez à Quai Ouest On s’y rend pour profiter d’un bain de lumière et d’une nourriture absolument solaire Les mardis soirs sont dédiés au brasero avec soit une côte de bœuf chimichurri Une publication partagée par Quai Ouest (@quaiouestsurseine) Le rooftop du French Kiss est de retour pour une nouvelle saison rendez-vous au 9e étage de l’hôtel Eklo à Porte de Versailles on se rend sur cette terrasse avec une vue imprenable sur la Tour Eiffel On y retrouve une ambiance guinguette dont on ne se lasse pas !  Une publication partagée par Eklo Hôtels (@eklo.officiel) c’est l’architecte d’intérieur Thomas Heagle qui a été chargé de concevoir la terrasse du Quai de la Photo Il a misé sur une ambiance très végétale avec de grands voilages vert sauge et sur des structures modulables afin de pouvoir adapter l’espace au fil des envies et des réservations c’est  un peu le rêve de tout parisien Une terrasse immense pouvant accueillir jusqu’à 60 personnes dans l’un des plus beaux quartiers de la capitale au sein duquel on déguste des assiettes sublimes construites autour de produits de saison Les asperges servies avec une incroyable crème aux herbes et des fraises Une publication partagée par Vendémiaire (@brasserie.vendemiaire) Faites un bond dans le temps avec ce restaurant ouvert depuis 1841 Entre sa fontaine d'époque et le nombreuses plantes qui l'ornent la terrasse du Fontaine Gaillon offre un moment de sérénité On y déguste des plats aussi raffinés que gourmands : un incontournable pour l'été  Une publication partagée par La Fontaine Gaillon (@lafontainegaillonparis) C'est bel et bien ce que la terrasse de l'Hôtel Bloom House vous réserve  rendez-vous dans cet écrin de douceur pour un café un déjeuner ou profiter d'un afterwork relaxant Une publication partagée par Bloom House Hôtel & Spa (@bloomhouse.hotelspa) Top 15 des plus belles créations chocolatées à offrir pour Pâques 4 nouvelles adresses street food où se régaler ce printemps à Paris Les meilleures adresses de restaurants brésiliens à Paris French actress Mélanie Laurent joins the cast of Fauda for its fifth season noted for her roles in films such as Inglorious Basterds and Now You See Me promises to add considerable depth to the already-popular series Laurent's addition to the cast turns a new leaf for the series in terms of storytelling scope and international appeal Her presence in the cast could also shift the series’ direction and with Fauda continually challenging creative norms the casting is likely to stand out in Laurent’s career Season 5 is set to start principal filming in Israel in late April 2025 and the show will subsequently be shot in other countries The upcoming season will illustrate the private operation that the team conducts internationally Mélanie Laurent’s role in Fauda highlights the growing international interest surrounding the series Her extensive resume and worldwide fame is predicted to bring more attention to the show Although the specifics of her role are still a closely-guarded secret it is expected that her involvement will impact the story in new ways and provide different insights it is expected that the personal and professional difficulties of the team will be further illustrated as they face greater mission challenges beyond their customary territory The plot will likely include elements of self-perception and ethical conflict in relation to identity concealment Accompanied by new characters and international locations the new season will try to shift focus while not losing the trademark intense narration that the audience expects Mélanie Laurent’s association with the Fauda team shows a blend of different cultures and acting styles Laurent's contributions will add to the narrative already in place as she offers a new perspective filled with emotion and her intensity complements the action promising to add a further dimension to the story Yes TV in Israel will air the fifth season in early 2026 after which it will be available on Netflix worldwide Your perspective matters!Start the conversation