
Hong Kong's Babette Offers Good French Food in Cozy Diner
Babette Social Eatery, which opened in Central in January, is a small restaurant offering French food that aims to fill the gap between casual bistro fare and fine dining.
In my experience, Babette achieves that goal. I went with a guest on a Wednesday evening and the restaurant was busy. We ordered slow-cooked short ribs with mashed potato and mushrooms (HK$398) and grilled cobra fish (HK$318), which we enjoyed. They also have several sharing dishes, including whole poached yellow chicken with vegetables and rice (HK$688).

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Business Wire
6 minutes ago
- Business Wire
Marc Jacobs Celebrates Anniversary at Maison Orveda
NEW YORK--(BUSINESS WIRE)--Maison Orveda on Madison Avenue, the wellness sanctuary of the French multi-award-winning biotech skincare brand, hosted an intimate conversation between Marc Jacobs, one of the most recognized names in design, fashion, and beauty, and Bridget Foley, fashion journalist and author. The evening also commemorated the 20th anniversary of, the designer's landmark book published by Assouline, celebrating two decades of cultural influence and creative vision. Reflecting on his career spanning fashion and beauty, Marc Jacobs said, 'When I first saw my name on a bottle of perfume, I thought to myself, I am a legitimate designer. It was such a landmark.' The conversation, introduced by Andrea DiNunzio, Coty General Manager, Ultra-Luxury Skincare & Fragrance USA, explored Marc Jacobs' enduring influence across eras and aesthetics, the emotional clarity of his work and the cultural impact of Marc Jacobs Fragrance. Guests were also given a quiet preview of what's to come: the return of Marc Jacobs Beauty – the next chapter of his iconic makeup line developed in collaboration with Coty. 'Marc Jacobs is a cultural force, and we are proud to partner with him to celebrate 20 years of fashion and beauty innovation,' said Sue Nabi, CEO of Coty and co-founder of Orveda. 'As an absolute skincare expert, he values Orveda's cutting edge science with highly concentrated, yet gentle formulas.' Nicolas Vu, co-founder of Orveda, said: 'Marc's presence at Maison Orveda celebrates our shared belief in beauty as emotion, reinvention, and connection. His passion for longevity science deeply resonates with Orveda's philosophy — a commitment to healing the skin's past, present, and future.' Part of Orveda's Cultural Tastemakers Series, the event brought together artistry, intention, and innovation in a space designed to ignite the mind, spirit, and skin. As a symbol of Orveda's evolving vision for wellness-centered luxury, the Maison– like Marc Jacobs – stands at the vanguard: where trendsetting meets trailblazing, and where beauty is constantly being reimagined through purpose, progress, and poetic expression. ABOUT ORVEDA Awarded with the most prestigious beauty awards and recommended by surgeons and aesthetic doctors for pre- and post-procedure care, Orveda is a premium skincare brand that redefines skincare with its highly concentrated active ingredients through biotechnology – working with your skin, not against it. Orveda pushes the boundaries of traditional cosmetics, setting a benchmark for clean, green, and vegan skincare. Founded by beauty visionaries Nicolas Vu and Sue Nabi, and under license with Coty since 2021, Orveda reconciles the wisdom of ancient medicine with the virtues of futuristic science. ABOUT COTY Founded in Paris in 1904, Coty (NYSE: COTY) (Paris: COTY) is one of the world's largest beauty companies with a portfolio of iconic brands across fragrance, color cosmetics, and skin and body care. Coty serves consumers around the world, selling prestige and mass market products in over 120 countries and territories. Coty and our brands empower people to express themselves freely, creating their own visions of beauty; and we are committed to protecting the planet. Learn more at or on LinkedIn and Instagram.
Yahoo
an hour ago
- Yahoo
Another food business in SF Ferry Building to close
SAN FRANCISCO (KRON) — Another business in the iconic SF Ferry Building is set to close, has learned. Le Marais Bakery's Grande Creperie announced it had received the 'sudden and unexpected' news that its lease at the building would not be renewed. 'In January, we were given a commitment for a new lease,' the restaurant posted. 'In April, we were told the 'team in LA' feels we are no longer part of the 'cultural mix.' We've always felt the opposite, as the only French-owned business, where our daughter has been raised riding along in her father's chef cart at the farmers market.' British Airways flight attendant reportedly found dancing naked on SFO flight Le Marais Bakery opened its first location in San Francisco in 2013 and has since expanded to five locations. The Grand Creperie opened at the Ferry Building in 2022, serving 'traditional Breton-style sweet crêpes and salé galettes made with farine de sarrasin, organic buckwheat flour,' according to the bakery's website. 'We built our Grande Creperie after the pandemic when many locations were vacant or closed, investing our savings, renovating to bring it up to code,' read a statement from the bakery's owners, who said they were told they'd be a 'longstanding tenant' and that they'd always reached target earnings. 'We struggle to understand how our space could be offered when we had been given a new lease, when we transformed it into a beloved gathering spot with lines out the door,' the statement continued. The unexpected termination of the bakery's lease comes on the heels of two other Ferry Building businesses abruptly closing. In December, Reem's a popular Arab street food restaurant, announced it would also be closing after finding out its lease would not be renewed. That same month, it was announced that Red Bay Coffee Company's Ferry Building location would also close — although the company now operates a coffee truck on the building's east side. Another Ferry Building eatery, Daily Driver bagel shop, also closed in December. Copyright 2025 Nexstar Media, Inc. All rights reserved. This material may not be published, broadcast, rewritten, or redistributed.


Buzz Feed
an hour ago
- Buzz Feed
The Dangers Of Raw Milk, According To An Expert
At this point, if you've ever wandered through a local farmer's market or fallen into a TikTok wellness rabbit hole filled with 'home on the range' tradwife energy, you've probably stumbled into the raw milk debate — which, FYI, is rife with hashtags like #primal, #healing, #therawtruth, and #divinemasculinity. The central claim from the raw milk camp is that pasteurization — heating milk to kill harmful bacteria — also wipes out all the good stuff. Some even say this is why your lactose-intolerant stomach can't handle conventional dairy. However, according to Dr. Supriya Rao, a board-certified gastroenterologist (read: an actual medical expert, not someone with a ring light and a soft filter), that claim doesn't totally hold up. In fact, much of the raw milk argument neglects the fact that raw dairy can harbor harmful pathogens like E. coli or Listeria. And, while 'some individuals with lactose intolerance report better tolerance to raw dairy due to natural lactase enzymes, there is limited evidence to support this,' says Dr. Rao. Another raw milk argument? That pasteurization only became necessary when people moved into cities and stopped milking cows in their backyards. The demand for milk skyrocketed, cows got packed into grimy urban dairies, and their diets devolved into "swill" — leftover distillery mash with zero nutrients. Unsurprisingly, this became a bacterial disaster. Enter Louis Pasteur, who developed pasteurization in the 1860s. And while the French may now be the poster children for raw cheese, they also figured out early on that maybe we shouldn't risk death-by-dairy. So, where are we now? The dust has settled, and raw milk seems to be enjoying a second life as a #healthygirl accessory. For the rest of us plebeians, it still feels like a shortcut to a week-long, salmonella-fueled diarrhea spiral. Even doctors on TikTok have stepped in now, begging people to chill the hell out. One creator (@rubin_allergy) — again, actual MD and board-certified allergist, not just someone who has #healedtheirgut — warns that the issue isn't just adults making risky gut choices. It's the kids. 'There are many members of society who are vulnerable to misinformation and don't have much control over their decisions,' Dr. Rubin says. Translation: your toddler didn't exactly opt into the crunchy granola, raw-milk-loving life. Okay, sure. We can admit that pasteurization insignificantly removes a few enzymes and vitamins. But let's not lose the plot. As Dr. Rao puts it plainly: 'The benefits do not outweigh the risks.' Unless you're personally milking Bessie in your backyard — and also scrubbing down your equipment like you're prepping for surgery — raw milk is a gamble. A cute glass bottle and a rustic label don't cancel out the very real possibility of pathogens like E. coli, Listeria, and even tuberculosis. And no, 'small-batch' doesn't mean 'sterile.' 'Even with strict sanitation, contamination can occur during milking, storage, or transport,' says Rao. Yum-my. If you truly love raw milk, churn butter on your own time and live your Laura Ingalls Wilder reboot. But if you're promoting it online like it's the dairy version of the Ten Commandments, include a disclaimer: this isn't for everyone. Most people don't have the time, space, or money to keep their own cow, and once you're relying on external producers, you're right back where we started — trusting industrial systems to handle something inherently risky. Sure, maybe our ancestors drank raw milk. But they also lived through polio, lacked indoor plumbing, and thought bloodletting was peak healthcare. Not every historical habit needs a comeback. Now let's talk about the French because, of course. They adore raw dairy, and yes, the cheese counters of France are basically temples to mold and milk. But there's a major difference: they don't take chances with the milk itself. Raw cheese is aged. 'FDA regulations require raw cheese to be aged at least 60 days,' says Rao. 'During this time, harmful bacteria are often neutralized by natural cultures and lactic acid, making the cheese safer.' Let's not forget that the entire process of pasteurization exists because of France. Remember, Mr. Pasteur, the man himself, developed the method to prevent microbial contamination in food and wine and later, milk. It was a life-saving breakthrough, not a government overreach. Abandoning it in the name of 'natural health' is like rejecting penicillin because it came from a lab and wasn't grown on organic sourdough. So, when is raw dairy okay? In regulated, controlled environments, like aging rooms with microbial testing with products that are monitored and time-buffered to reduce risk. But raw dairy as a lifestyle brand? As a wellness shortcut or a sign of anti-establishment enlightenment? That's where things get dicey. Unless you live on a fully sanitized, self-sustaining farm with a cow and a microbiology lab in your barn, you're probably better off sticking to the pasteurized stuff. Hungry for more? Download our free Tasty app to browse and save 7,500+ free recipes — no subscription required.