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Jane Birkin's original Hermes bag sells at auction for more than $10 million

Jane Birkin's original Hermes bag sells at auction for more than $10 million

Ottawa Citizen11-07-2025
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Birkin asked Dumas why Hermes didn't make a bigger handbag and sketched out on an airplane vomit bag the sort of hold-all that she would like. He then had an example made for her and, flattered, she agreed when Hermes asked whether it could commercialize the bag in her name.
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'There is no doubt that the Original Birkin bag is a true one-of-a-kind — a singular piece of fashion history that has grown into a pop culture phenomenon that signals luxury in the most refined way possible. It is incredible to think that a bag initially designed by Hermes as a practical accessory for Jane Birkin has become the most desirable bag in history,' said Morgane Halimi, Sotheby's head of handbags and fashion.
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The bag became so famous that Birkin once mused before her death in 2023 at age 76 that her obituaries would likely 'say, 'Like the bag' or something.'
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'Well, it could be worse,' she added.
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Sotheby's said that seven design elements on the handcrafted all-black leather prototype set it apart from Birkins that followed.
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It's the only Birkin with a nonremovable shoulder strap _ fitting for the busy life and practicality of the singer, actor, social activist and mother who was also known for her romantic relationship with French singer Serge Gainsbourg and their duets that included the steamy 1969 song 'Je t'aime moi non plus' ('I Love You, Me Neither').
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Her bag also had a nail clipper attached, because Birkin 'was never one for long painted nails,' Sotheby's said.
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The bag that Hermes handmade for her, developed off its existing Haut A Courroies model, also has gilded brass hardware, bottom studs and other features that differ from commercial Birkins.
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Birkin's casual, breezy style in the 1960s and early 1970s _ long hair with bangs, jeans paired with white tops, knit minidresses and basket bags — still epitomizes the height of French chic for many women around the world.
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'More than just a bag'
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When Birkin chatted to Hermes' Dumas on the Paris-to-London flight about what her ideal handbag would be, she'd been in the habit of carrying her things around in a wicker basket, because she felt handbags in the 1980s were too small, Sotheby's said. She was traveling with her young daughter, Charlotte, and complained that she couldn't find a bag suitable for her needs as a mother, Hermes says.
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Hermes later gifted her four other Birkin bags. She kept the prototype for nearly a decade, before auctioning it for an AIDS charity in 1994. It was auctioned again in 2000 and had since been in private hands.
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The previous owner, who identified herself only as Catherine B., told journalists at the auction that the bag 'has all the attributes of a star.'
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'The price is the price of the Hermes story,' she said.
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Summer of Smiles: Chef of Le Violon shares his top picks for visitors to Montreal
Summer of Smiles: Chef of Le Violon shares his top picks for visitors to Montreal

Vancouver Sun

time16 hours ago

  • Vancouver Sun

Summer of Smiles: Chef of Le Violon shares his top picks for visitors to Montreal

It is shaping up to be quite the summer for Montreal celebrity chef Danny Smiles. First and foremost, his restaurant Le Violon in the Plateau neighbourhood was recently named the best new restaurant in Canada. While Smiles has been a fixture in the Montreal fine dining scene for years – well known as the chef of Chuck Hughes' Old Port restaurant Le Bremner and as a finalist on Top Chef Canada – Le Violon is Smiles' first foray into opening his own restaurant. The 48-seat eatery on a quiet corner of Rue Marquette and Rue Gilford, which hosted former Canadian Prime Minister Justin Trudeau and pop star Katy Perry earlier this week, presents French and Italian-inspired dishes with a focus on fresh, local seasonal ingredients. Plan your next getaway with Travel Time, featuring travel deals, destinations and gear. By signing up you consent to receive the above newsletter from Postmedia Network Inc. A welcome email is on its way. If you don't see it, please check your junk folder. The next issue of Travel Time will soon be in your inbox. Please try again Interested in more newsletters? Browse here. In a friendly and relaxed atmosphere, Smiles and team serve thoughtful, innovative bites that he describes as, 'super honest.' He prides himself on the menu's simplicity, which was the main goal for Smiles and his partners (co-executive chef Mitch Laughren, wine director Andrew Park and creative director Dan Climan). Beyond Le Violon, in June, Smiles launched his new jarred tomato sauce company called Donata . The brand is named after his Italian grandmother, who taught Smiles about Italian cooking. Then in July, Smiles and his team opened Dalmata , an Italian-style ice cream shop in the Mile End that serves gelato from soft serve machines, which began as an off-menu experiment at Le Violon. 'We never had dreams of opening an ice cream shop but there was this locale that our friends owned and they came to us and said they thought an ice cream shop would go well here,' said Smiles. Just a 15-minute walk away from Dalmata is Smiles' dive-y late night burger bar Double's , which rounds out an eclectic portfolio of projects that each highlight a different aspect of his personality. While Smiles honed his skills through stages at Michelin-starred restaurants in Europe, he's very much a product of his multicultural upbringing in East Montreal. 'My dad is Egyptian Lebanese and my mom is Italian and I grew up in a very Italian neighbourhood,' Smiles says. 'My grandma lived next door and she was a terrific cook. It was two different backgrounds meshed together and it was just so beautiful. I was born in the 80s and growing up there were a lot of immigrants and a lot of influences.' During F1 weekend in June, Postmedia Travel sat down with Danny Smiles at Maison Amex , where the chef and his team were preparing inventive hors d'oeuvres throughout the weekend. We asked Smiles to share some of his favourite spots that he recommends to visitors to Montreal: 'Coming to Montreal and exploring a neighbourhood like Little Italy is great,' says Smiles. 'You can have a coffee at Cafe Ferlucci – some of the best coffee in the city – then walk over to Jean Talon Market and check out (fruit and vegetable market) Chez Nino . Then you could go grab lunch at Pasta Pooks .' Smiles says this hole-in-the-wall eatery on Clark Street offers some of the best pasta that Canada has to offer. 'Their vibe is so Montreal.' The chef is also a big fan of Pumpui, another small eatery offering 'lights out' Thai dishes. This new bistro in Little Italy is the creation of the team behind Vin Mon Lapin (recently ranked #2 on the Canada's 100 Best Restaurants list). 'When you're at the top of your game and you open a rotisserie chicken spot, and you source some of the best birds that Quebec has to offer and you actually pay attention to the coleslaw and the gravy and all that, it's just hard to beat,' he says. 'A phenomenal restaurant. This kind of place doesn't exist anywhere else because it's very Quebec and very Montreal.' Located in the increasingly trendy borough of Verdun, Beba is run by brothers Ari and Pablo Schor and was ranked No. 7 on Canada's Best 100 Restaurants list. The meaty cuisine conveys the Italian and Spanish influences of their Argentinian-Jewish background and focuses on old world techniques. Smiles says Beba is 'very interesting, very delicious. And they've got great taste in music.' Montreal has a large Haitian community, which has shaped the city's identity over the years. That's why Smiles says visitors to Montreal should be sure to sample some of the city's best Haitian food. He recommends Sissy et Paul and Steve Anna, two casse-croute (snack bars) that serve up platters with roasted chicken or griot (marinated pork), rice, crispy accra fritters and fried plantains. Smiles also loves Vietnamese restaurant Ho guom, critically acclaimed wine bar Gia Vin & Grill in St. Henri, classic Italian eatery Nora Gray and the celebrated Au Pied du Cochon on the Plateau, specializing in Quebecois cuisine. Smiles also considers Bottega a go-to and a favourite of his young sons, River and Lennon. 'I love taking my family to Bottega. It's just a spot that everyone enjoys. It's an Italian pizzeria but it has just a bit more, like you can get really good lamb chops there too.' Thinking about preparing a picnic? Smiles has got you covered. He calls Aliments Viens ' one of the best butchers we have in Montreal. The charcuterie is out of control. They have beautiful products and every butcher is so knowledgeable.' For cheese, he recommends Chez Brebis in the Mile End and Qui lait Cru!?! in the Jean Talon Market. 'In Montreal we have some of the best cheeses. Jean Talon Market has lots of little cheese shops. Qui Lait Cru?? is a play on words because it means who would have thought but it also means raw milk.' Smiles also highlights two exceptional bakeries, Eastern European Jewish bakery Hof Kelston and Automne for sourdough loaves, croissants and baguettes. When Smiles isn't running his steadily expanding food empire, you might find him checking out some of his favourite record stores and bookshops. 'There's lots of cool vinyl shops in the city. And since Montreal is a great walking city you can grab a coffee and go borough to borough and go crate digging,' he says. He lists Phonopolis, Au 33 Tours and Disques La Rama as his favourites. For books, he loves Resonance and Saint-Henri Books. Where else might you find Smiles on a day off? There was a time when music was his main pursuit – Smiles was once the drummer in an indie rock band that toured across Canada – and he still loves checking out Timpano Percussion, a drum shop that is just a short walk from Le Violon. mflemming@

Summer of Smiles: Chef of Le Violon shares his top picks for visitors to Montreal
Summer of Smiles: Chef of Le Violon shares his top picks for visitors to Montreal

Calgary Herald

time16 hours ago

  • Calgary Herald

Summer of Smiles: Chef of Le Violon shares his top picks for visitors to Montreal

Article content It is shaping up to be quite the summer for Montreal celebrity chef Danny Smiles. Article content Article content Article content The 48-seat eatery on a quiet corner of Rue Marquette and Rue Gilford, which hosted former Canadian Prime Minister Justin Trudeau and pop star Katy Perry earlier this week, presents French and Italian-inspired dishes with a focus on fresh, local seasonal ingredients. Article content In a friendly and relaxed atmosphere, Smiles and team serve thoughtful, innovative bites that he describes as, 'super honest.' He prides himself on the menu's simplicity, which was the main goal for Smiles and his partners (co-executive chef Mitch Laughren, wine director Andrew Park and creative director Dan Climan). Article content Article content Then in July, Smiles and his team opened Dalmata, an Italian-style ice cream shop in the Mile End that serves gelato from soft serve machines, which began as an off-menu experiment at Le Violon. Article content Article content 'We never had dreams of opening an ice cream shop but there was this locale that our friends owned and they came to us and said they thought an ice cream shop would go well here,' said Smiles. Article content Just a 15-minute walk away from Dalmata is Smiles' dive-y late night burger bar Double's, which rounds out an eclectic portfolio of projects that each highlight a different aspect of his personality. Article content While Smiles honed his skills through stages at Michelin-starred restaurants in Europe, he's very much a product of his multicultural upbringing in East Montreal. 'My dad is Egyptian Lebanese and my mom is Italian and I grew up in a very Italian neighbourhood,' Smiles says. 'My grandma lived next door and she was a terrific cook. It was two different backgrounds meshed together and it was just so beautiful. I was born in the 80s and growing up there were a lot of immigrants and a lot of influences.'

Iconic French chef stakes reputation on vegan menu
Iconic French chef stakes reputation on vegan menu

Toronto Sun

time2 days ago

  • Toronto Sun

Iconic French chef stakes reputation on vegan menu

Alain Passard has become the first three Michelin star chef in France to switch to an entirely plant-based menu Published Jul 28, 2025 • 2 minute read In 2001, celebrated chef Alain Passard caused a stir in the rarefied world of French cuisine by dropping red meat from his menu Photo by BERTRAND GUAY / AFP Reviews and recommendations are unbiased and products are independently selected. Postmedia may earn an affiliate commission from purchases made through links on this page. PARIS — Celebrated French chef Alain Passard has made history once again. This advertisement has not loaded yet, but your article continues below. THIS CONTENT IS RESERVED FOR SUBSCRIBERS ONLY Subscribe now to read the latest news in your city and across Canada. Unlimited online access to articles from across Canada with one account. Get exclusive access to the Toronto Sun ePaper, an electronic replica of the print edition that you can share, download and comment on. Enjoy insights and behind-the-scenes analysis from our award-winning journalists. Support local journalists and the next generation of journalists. Daily puzzles including the New York Times Crossword. SUBSCRIBE TO UNLOCK MORE ARTICLES Subscribe now to read the latest news in your city and across Canada. Unlimited online access to articles from across Canada with one account. Get exclusive access to the Toronto Sun ePaper, an electronic replica of the print edition that you can share, download and comment on. Enjoy insights and behind-the-scenes analysis from our award-winning journalists. Support local journalists and the next generation of journalists. Daily puzzles including the New York Times Crossword. REGISTER / SIGN IN TO UNLOCK MORE ARTICLES Create an account or sign in to continue with your reading experience. Access articles from across Canada with one account. Share your thoughts and join the conversation in the comments. Enjoy additional articles per month. Get email updates from your favourite authors. THIS ARTICLE IS FREE TO READ REGISTER TO UNLOCK. Create an account or sign in to continue with your reading experience. Access articles from across Canada with one account Share your thoughts and join the conversation in the comments Enjoy additional articles per month Get email updates from your favourite authors Don't have an account? Create Account The 68-year-old has become the first three Michelin star chef in France to switch to an entirely plant-based menu, opening a new chapter in the world of luxury dining. Since July 21, Passard has stopped serving meat, fish, dairy products and eggs at L'Arpege, his restaurant in the French capital's chic seventh district that he has run for nearly 40 years. The only exception is honey that comes from the restaurateur's own beehives. Passard said the switch had been in the pipeline for a year. 'There's light in this cuisine,' he told AFP. 'There are taste sensations that I've never experienced anywhere else.' L'Arpege used to be known as one of the leading rotisseries in Paris. It earned three Michelin stars in 1996, and has held the distinction ever since. Your noon-hour look at what's happening in Toronto and beyond. By signing up you consent to receive the above newsletter from Postmedia Network Inc. Please try again This advertisement has not loaded yet, but your article continues below. In 2001, Passard caused a stir in the rarefied world of French cuisine by dropping red meat from his menu and saying he would focus more on vegetables grown in his gardens. Celebrated French chef Alain Passard says he is more comfortable with plantsBERTRAND GUAY/AFP Photo by BERTRAND GUAY / AFP The shift made him one of the first ambassadors of plant-based cuisine. While Passard is motivated by environmental concerns in his new quest, it is above all a culinary challenge. The restaurant's updated menu includes mesclun praline with roasted almonds and melon carpaccio. Lunch costs 260 euros. Passard has no plans to become a vegan militant himself. 'I still eat a little poultry and fish,' he said. 'But I'm more comfortable with plants. They allow me to learn.' 'Colossal task' French chef Claire Vallee knows from experience that Passard is up for a challenge. This advertisement has not loaded yet, but your article continues below. 'It requires a lot more preparation, knowledge and research,' Vallee said of plant-based dishes. 'It's quite a colossal task.' In 2021, her vegan restaurant in southwest France won a Michelin star, the first for an establishment serving only animal-free products in France. Vallee in 2016 launched ONA –- which stands for Origine Non Animale ('Non-Animal Origin') –- thanks to crowdfunding from supporters and a loan from a green bank. French chef Claire Vallee poses in front of her now closed vegan restaurant in Ares in 2021MEHDI FEDOUACH/AFP Photo by MEHDI FEDOUACH / AFP The establishment closed in 2022, and the 45-year-old chef went on to open several pop-up restaurants. Since then, no other French restaurant serving only animal-free products has been awarded a Michelin star. Internationally, vegan haute cuisine is rare. Eleven Madison Park in New York has kept its three stars after becoming exclusively vegan in 2021. This advertisement has not loaded yet, but your article continues below. In the Netherlands, De Nieuwe Winkel's plant-based menu has earned it two Michelin stars. Laurent Guez, a food critic for French newspaper Le Parisien and business daily Les Echos, said Passard's announcement was 'a major event'. But he also warned that not a lot of chefs could excel in the art of high-end plant-based gastronomy. Celebrated French chef Alain Passard's restaurant L'Arpege earned three Michelin stars in 1996, and has held the distinction ever sinceJEAN-FRANCOIS MONIER/AFP Photo by JEAN-FRANCOIS MONIER / AFP 'It's exceptional cuisine that not everyone can allow themselves to launch into,' he said. Michelin guide international director Gwendal Poullennec said he was 'delighted' with the transition at L'Arpege, describing it as a 'positive approach'. 'We will continue to follow the evolution of L'Arpege, remaining faithful to our criteria,' he told AFP. Passard has given himself two years to take his kitchen skills to a new level. Is he worried about losing his three stars? 'I've never thought about that,' he said. 'We're going to have to deliver. If we can maintain this level of quality, then I'm extremely confident.' Canada Editorial Cartoons Sunshine Girls Relationships Editorials

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