1 — On October 25th, the Fondation Cartier pour l’art contemporain unveils its new home at 2 Place du Palais-Royal, Paris. Set within a historic building reimagined by Jean Nouvel, the space carries forward the Fondation’s spirit and the inaugural exhibition, Exposition Générale, will showcase nearly 600 pieces from their collection, reflecting its commitment to contemporary creation and the preservation of architectural heritage.
Afterwards, browse the medicinal plants, tinctures and aromatic blends of the nearby Herboristerie du Palais Royal — a renowned apothecary famed for its soothing infusions. As autumn settles in, the comforting rituals of herbal remedies offer gentle relief for both mind and body.
2 —After eight years in South East London, the much-loved Kudu has found a new home in Marylebone. The menu and interiors still echo the founder’s South African heritage, but are now refined and elevated to suit the restaurant’s fresh surroundings. Longtime Kudu fans need not worry — the signature Kudu bread with curried butter remains the perfect way to begin any meal.
3 — Marisa Meltzer’s new biography It Girl: The Life and Legacy of Jane Birkin revisits the story of Birkin with openness and grace. Forever an Aimé muse, she lived a life of contradictions, resisting easy definition. The book reminds us that icons are shaped by daily choices, fleeting moments, and the delicate balance between beauty and vulnerability.
4 — October calls for garments that carry you — trousers that feel like a soft shield against the shifting weather. The Caleb Trousers are carefully tailored for ease of movement, pairing an elegantly elasticated waist with a graceful wide leg. Wear yours with crisp Aimé shirting and cashmere layers.
5 — Pears are abundant at this time of year, consider this Pear and Sage Gimlet as an unexpected way to enjoy them this autumn.
Ingredients
2 oz London dry gin
1 oz pear-sage simple syrup
½ lime, juiced
Ice
Directions
To make the Pear and Sage syrup; simmer 1 cup water and 1 cup sugar with 2 diced pears and 3–4 sage sprigs for 10 minutes, then strain and allow to cool. Next shake gin, pear-sage syrup, lime juice, and ice in a cocktail shaker until chilled. Strain into a glass and enjoy!