Tuesday, January 27, 2015

New Arrivals at Paris Hotel Boutique!


Bonne Saint-Valentin!

Valentine's Day is less than 3 weeks away and you don't need to travel to Paris to find romance. Try stopping off at Paris Hotel Boutique to find the most eclectic tokens of love or a dramatic piece for yourself.

Perhaps a teapot from the hotel you honeymooned, or a beautiful monogrammed ring.

 {It's not too late for us to ship!!}

 Some highlights include:

 • Antique Signet Rings

 • Assorted Trinket Boxes

 • Antique Napoleon Accessories

 • Large Silver Heart Locket Antique

 • Scarab & Butterly Jewelry

 • Pink 4-Piece Dresser Set

 • Assorted Hotel Silver and much more!

Wednesday, December 31, 2014

Happy New Year!

Had to repost from 2010, because I love this photo so much.

I came across this photo of my great-grandparents celebrating New Year's Eve at Bimbo's 365 Club in San Francisco, 1965. They look so happy and decked out with their little hats. Just had to share it with you!

The clock is ticking and it's almost 2015. Thank you so very much for your constant support, comments, encouragement and laughter. You make this all worthwhile!

Wishing you from the bottom of my heart a happy & healthy New Year with all good things!

Now go on and CELEBRATE!

Tuesday, December 30, 2014

New Year, New Arrivals at Paris Hotel Boutique!


Ring in the New Year at Paris Hotel Boutique, where we're showcasing an array of new inventory.  Highlights include: 

  • Large Antique French Church Banner
  •  
  • Vintage Amethyst & Diamond Rings
  •  
  • Cowhide Covered French Settee 
  •  
  • Vintage French Hat Stand

  • 1st Edition Books
  •  
  • Vintage French Field Glasses

  • Assorted Hotel Silver, China and much more!

As the year is coming to an end, we would like to take this opportunity to thank you for your continued support. We wouldn't be here if it wasn't for you. You make finding new treasures an exciting venture!

Wishing you and yours a happy & healthy New Year!



Monday, December 29, 2014

Heads Up! New Arrivals Tomorrow!

The Crinoline Shop, Paris 1880, by EugĂ©ne Atge

Ready to shop like a Parisian? Our new arrivals will be unveiled tomorrow, December 30th at 8:00 am PST/11:00 am EST.

Happy Shopping!

Tuesday, December 23, 2014

Happy Christmas!


I'm dreaming of a white Christmas,

Just like the ones I used to know,

Where the tree tops glisten

And children listen, 

To hear sleigh bells in the snow.

I'm dreaming of a white Christmas, 

With every Christmas card I write. 

May your days be merry and bright, 

And may all Your Christmases be white.


Wishing you and yours a joyous Christmas.


                                             image: Winter Night - New York City | Vivienne Gucwa

Monday, December 22, 2014

Hollywood Holiday Glamour 1950s/60s


From Elizabeth Taylor to Sophia Loren, the Hollywood elite dressed for Christmas (1950s/60s).

Elizabeth Taylor

Humphrey Bogart & Lauren Bacall

Marilyn Monroe

Sophia Loren

President John & Jackie Kennedy

Kim Novak

Audrey Hepburn

Aren't they fabulous??

1st image: Ava Gardner

images from  harpersbazaar.com / Jennifer Algoo

Sunday, December 21, 2014

Christmas Dinner in the 1600s


Have you ever imagined what a Christmas dinner was like during the Renaissance period?

According to Robert May, who published the first menu in 1660, and the book, The Accomplisht Cook, May suggests 39 dishes split over two courses, plus oysters, oranges, lemons, and jellies for dessert.

Fascinating! Here are some examples from the book...

A BILL OF FARE FOR CHRISTMAS DAY AND HOW TO SET THE MEAT IN ORDER

Oysters
1. A collar of brawn [pork that is rolled, tied, and boiled in wine and seasonings].
2. Stewed Broth of Mutton marrow bones.
3. A grand Sallet [salad].
4. A pottage [thick stew] of caponets [young castrated roosters].
5. A breast of veal in stoffado [stuffed veal].
6. A boil’d partridge.
7. A chine (a cut of meat containing backbone) of beef, or surloin roast. Here’s May’s recipe:

To roast a Chine, Rib, Loin, Brisket, or Fillet of Beef, Draw them with parsley, rosemary, tyme, sweet marjoram, sage, winter savory, or lemon, or plain without any of them, fresh or salt, as you please; broach it, or spit it, roast it and baste it with butter; a good chine of beef will ask six hours roasting.

For the sauce take strait tops of rosemary, sage-leaves, picked parsley, tyme, and sweet marjoram; and strew them in wine vinegar, and the beef gravy; or otherways with gravy and juice of oranges and lemons. Sometimes for change in saucers of vinegar and pepper.

8. Minced pies.

9. A Jegote [sausage] of mutton with anchove sauce.
10. A made dish of sweet-bread (Here’s a recipe from A New Booke of Cookerie by John Murrell, published in 1615: Boyle, or roast your Sweet-bread, and put into it a few Parboyld Currens, a minst Date, the yolkes of two new laid Eggs, a piece of a Manchet grated fine. Season it with a little Pepper, Salt, Nutmeg, and Sugar, wring in the juice of an Orange, or Lemon, and put it between two sheets of puft-paste, or any other good Paste: and either bake it, or fry it, whether you please.)
11. A swan roast.
12. A pasty of venison.
13. A kid with a pudding in his belly.
14. A steak pie.
15. A hanch of venison roasted.
16. A turkey roast and stuck with cloves.
17. A made dish of chickens in puff paste.
18. Two bran geese roasted, one larded [larding is inserting or weaving strips of fat in the meat, sometimes with a needle].
19. Two large capons, one larded.
20. A Custard.

And this doesn't include the second course!


If you're interested in purchasing a revised edition of Robert May's book, click here.

Happy Cooking!