Latest news with #Lumiere
Hindustan Times
6 days ago
- Business
- Hindustan Times
Harvard-educated US founder hits back after backlash over Bali trip with staff: ‘Calling me a toxic loser'
A US entrepreneur was mocked and criticised on Reddit over his LinkedIn post about taking his entire staff to Bali for a vacation. While the gesture itself wasn't condemned, the co-founder's choice of wording irked social media users. The US co-founder whose LinkedIn post about a Bali trip received backlash after it went viral on Reddit. (LinkedIn/Stephen Turban) People accused Stephen Turban, co-founder and director at Lumiere, of bragging about the trip while putting others down. He has now responded to the criticism in a latest LinkedIn post. 'I woke up this morning to 4000 people calling me a douchebag on Reddit. And honestly? I couldn't be happier,' he wrote in his latest LinkedIn post. 'Not because people were calling me a douchebag. Or a toxic loser. That kinda s**ks to hear,' he continued, adding, 'But, I was happy because this is exactly what I want.' He concluded his post by saying, 'If you're being attacked. You're on the right path.' Social media reacts: While his previous post received severe backlash after landing on Reddit, his response on LinkedIn found support from social media users. A few, however, claimed it wasn't wise to 'flex' while putting others down. An Indian founder dropped his thoughts in the comments section. He wrote, 'If everyone agrees with you, you're probably not doing anything original. Hate means attention. Attention means awareness. And awareness builds leverage.' Another individual posted, 'I still think my life rocks, although I'm not going to Bali, which does sound nice. But to your point, when you stick your head above the crowd, expect some tomatoes lol.' A third expressed, 'Seems counterintuitive to tell people 'your life f**king sucks' and then call yourself 'really nice' a few words later. Probably where this r/LL post came from.' Turban's previous post went viral on a subreddit called 'LinkedIn Lunatics (LL).' Where is Stephen Turban study? Stephen Turban completed his Bachelor of Science degree from Harvard University. Later, he completed his PhD from Harvard Business School. According to his LinkedIn bio, he once worked at McKinsey & Company.
West Australian
23-07-2025
- Entertainment
- West Australian
How to get your French food fix in Perth, inspired by Beauty And The Beast
'Be our guest!' enchanted candlestick Lumiere exclaims in the legendary Beauty And The Beast showstopper. In the decadent dining room of a country chateau, Disney princess Belle is presented with an overwhelming array of classic French dishes, from soup du jour to hot hors d'oeuvres, beef ragout, cheese souffle and 'pie and pudding, en flambe'. The banquet scene will come to life on stage in Perth for the first time when the musical version of Beauty And The Beast makes its debut at Crown Theatre this week. If the mention of such gastronomic delights whets your appetite, but boarding a plane to Paris isn't an immediate option, we have some suggestions for how to get your French fix without leaving WA. So tie your napkin round your neck, cherie! Celebrity chef Guillaume Brahimi's contemporary restaurant at the Crown complex is the obvious choice for a pre-show dinner, with all the traditional suspects appearing on the menu. Start with escargot, then tuck into beef bourguignon and top it off with profiteroles for dessert. Tres bien. Its name may not scream French but this Fremantle bistro is known for its authentic, comforting dishes and warm setting. Housed in a heritage-listed cottage on Essex Street, Angel's House looks to the seasons when planning its culinary offering so there's always an exciting special to try. Down the road in East Fremantle, La Lune oozes Parisian charm with its chic dining room and sidewalk tables (excellent for people-watching). The signature dish is the bavette a la Lune served with bearnaise and frites, or embrace joie de vivre by ordering fresh-baked madeleines with a glass of champagne on a sunny afternoon. The crab toast here is basically a local legend with its own loyal fan club. The Mt Lawley diner's menu is tiny but mighty, with famed fare that foodies return to time and again. Le Rebelle is also big on atmosphere and vibes, making it a prime choice for a French-inspired date night. A carefully curated wine list inspired by the regions of Champagne, Burgundy, Bordeaux and the Rhone is a major drawcard for this neighbourhood restaurant, tucked away in Shenton Park. In addition to its a la carte and brunch offering, La Bastide has a dedicated classics menu that changes monthly showcasing refined French techniques. If desserts are more your flavour, pop into Chu for a sugar hit. Sample buttery sable, smooth creme patisserie, moist frangipane, flaky pastry, airy choux and soft meringue from the cabinet of treats, which is always serving up surprise specials and unexpected flavours. The queue is worth the sweet reward. French food is notoriously tricky for those with dietary requirements, but vegans can have their croissant and eat it, too, thanks to award-winning pastry chef Cedric Manile. His Inglewood bakery crafts an assortment of plant-based goodies and celebration cakes, and he also teaches others tricks of the trade through his academy. + Beauty And The Beast opens in Perth on July 24. Tickets are via
The Age
13-07-2025
- The Age
No luxury cruise line does things quite like this Australian one
On Scenic, none of that is true, perhaps because most of the guests on my Indonesia cruise are Australian. Australians don't generally go in for pretension and formality, least of all in tropical destinations or while on holiday. That makes Scenic Eclipse II the luxury ship for those wary of luxury ships. No need to bring your suit or your jewellery. Not many stilted cocktail conversations at the bar. No complicated menus that you need a multilingual dictionary to decipher. That doesn't mean standards are lowered on this ship. Far from it. Menus might be easy to navigate, but the food is upmarket and the quality and variety outstanding. It has one of the best lunchtime buffets at sea (in a restaurant venue called Yacht Club), and one of the best French restaurants (Lumiere) and Mediterranean restaurants (Elements), too. For a ship of this size, the dining choices are remarkable. Among other venues is Koko's Asian Fusion, which delivers the welcome big flavours of South-East Asia, India and China, and which also features a separate sushi counter and teppanyaki-style grill. In the latter, a few guests at a time enjoy small plates inspired by Asian street food, prepared in front of them by the chefs. It's a smart way to bring very relaxed dining onto a cruise ship without resorting to the same-old pool grill. The ship's decor is boutique-hotel chic in a moody, minimalist way, which makes the odd burst of art and colour all the more arresting. The Asian restaurant has striking geisha-inspired art; the walls of the Observation Lounge erupt in fantastical jungle motifs in which animals lurk. Heated plunge pool? Tick. Suave spa? Yes, and even bigger than the one on sister ship Scenic Eclipse. It has unusual offerings like a salt-therapy lounge and infrared sauna designed to propel you into Zen-like somnolence. Sky Bar? Why not? In the world's wild places, you can't beat a cold drink with a hot view. Even the ship's theatre is plusher than any other I've been in. It has swivel leather chairs like you'd see in a home cinema, second only in comfort to the king-size bed in my suite, which I discover has electronic controls to adjust it just right. The most ultra-luxe things on Scenic Eclipse II are the helicopters and submersible but, as they can't operate in Indonesia, these Mission: Impossible toys are grounded except on Cape York at the start of my voyage. Even so, this chic yacht is a serious expedition vessel, and we put Zodiacs and kayaks to good use. The Zodiac drivers, faces swathed like ninjas against the sun, are rather silent: the only exception to general crew chattiness. The expedition team that accompanies them know their stuff and are only too happy to share it both ashore, on the reef, or during lectures in the theatre. I follow Babsi Neubarth into the water at every opportunity. The marine biologist's enthusiasm is infectious and her knowledge of corals and critters seemingly endless as we snorkel our way through Indonesia's islands. If you want to know the difference between staghorn and elkhorn coral – and which curious traveller doesn't – then Neubarth will enlighten you. Is there anyone on this ship who is less than agreeable and entertaining? Even the captain, affable Frenchman Erwan le Rouzic, is laid-back and gregarious. The door to the bridge is almost always open, and any guest can wander in for a chat with the officers about navigation and the ship's advanced technologies. Everyone on this ship gets butler service. My butler, Crispin, is like an unflappable character from an Edwardian novel, shimmering unobtrusively about so I hardly know how my minibar has been restocked with my preferred gin brand, or my books straightened on my bedside table. Crispin is up and down the corridor, delivering guests' champagne buckets and fresh towels, making restaurant reservations and arranging the ironing. He's a busy man, but never forgets anyone's name, always pauses for a chat, and wants to know if there's anything more he can do. Short of conjuring up a unicorn, I'm not sure what else this ship could provide. Launched in 2023, Scenic Eclipse II retains its new, fresh feel and is barely scuffed. A few redesigned spaces have brought minor improvements compared to predecessor Scenic Eclipse. Could I quibble? Of course, because that's what travellers do. On a luxury ship, I might expect more fresh and fewer plastic flowers, and more than a couple of shelves of books: bring your own reading, or you might be disappointed. In my ensuite, the flat sink has the requisite designer-chic looks but doesn't function well and, on an expedition ship in particular, there ought to be more bathroom racks on which to hang towels and wet clothes. Some passengers find the ship's decor monochrome and monastic, but I like the muted greys, sense of space, lack of clutter and bling, and attractive soft lighting. Scenic Eclipse II is a confident ship that doesn't need to shout about its luxury credentials. What the decor lacks in exuberance, it makes up for in tranquillity. We're all cocooned in comfort, exceedingly well-fed and surrounded by mind-soothing spaces. There's even a specific mind-soothing space designed for yoga and Pilates. Scenic Eclipse II carries only 228 passengers and never feels crowded. Everything is all-inclusive. You have no bother on this beautiful ship, and will look forward to every meal. Loading But best of all, passengers and crew alike are relaxed and informal. This is luxury that requires no performance, and makes you smile. It's just what Australians want, and more holidays should be like this. THE DETAILS CRUISE Scenic Eclipse II sails a Kimberley season between early July and mid-September 2025 before crossing the Top End into the Pacific towards New Zealand. From mid-December, it sails three unusual Ross Sea itineraries to Antarctica. Then in March 2026, it heads across the Pacific and transits the Panama Canal for a summer season in Europe.
Sydney Morning Herald
13-07-2025
- Sydney Morning Herald
No luxury cruise line does things quite like this Australian one
On Scenic, none of that is true, perhaps because most of the guests on my Indonesia cruise are Australian. Australians don't generally go in for pretension and formality, least of all in tropical destinations or while on holiday. That makes Scenic Eclipse II the luxury ship for those wary of luxury ships. No need to bring your suit or your jewellery. Not many stilted cocktail conversations at the bar. No complicated menus that you need a multilingual dictionary to decipher. That doesn't mean standards are lowered on this ship. Far from it. Menus might be easy to navigate, but the food is upmarket and the quality and variety outstanding. It has one of the best lunchtime buffets at sea (in a restaurant venue called Yacht Club), and one of the best French restaurants (Lumiere) and Mediterranean restaurants (Elements), too. For a ship of this size, the dining choices are remarkable. Among other venues is Koko's Asian Fusion, which delivers the welcome big flavours of South-East Asia, India and China, and which also features a separate sushi counter and teppanyaki-style grill. In the latter, a few guests at a time enjoy small plates inspired by Asian street food, prepared in front of them by the chefs. It's a smart way to bring very relaxed dining onto a cruise ship without resorting to the same-old pool grill. The ship's decor is boutique-hotel chic in a moody, minimalist way, which makes the odd burst of art and colour all the more arresting. The Asian restaurant has striking geisha-inspired art; the walls of the Observation Lounge erupt in fantastical jungle motifs in which animals lurk. Heated plunge pool? Tick. Suave spa? Yes, and even bigger than the one on sister ship Scenic Eclipse. It has unusual offerings like a salt-therapy lounge and infrared sauna designed to propel you into Zen-like somnolence. Sky Bar? Why not? In the world's wild places, you can't beat a cold drink with a hot view. Even the ship's theatre is plusher than any other I've been in. It has swivel leather chairs like you'd see in a home cinema, second only in comfort to the king-size bed in my suite, which I discover has electronic controls to adjust it just right. The most ultra-luxe things on Scenic Eclipse II are the helicopters and submersible but, as they can't operate in Indonesia, these Mission: Impossible toys are grounded except on Cape York at the start of my voyage. Even so, this chic yacht is a serious expedition vessel, and we put Zodiacs and kayaks to good use. The Zodiac drivers, faces swathed like ninjas against the sun, are rather silent: the only exception to general crew chattiness. The expedition team that accompanies them know their stuff and are only too happy to share it both ashore, on the reef, or during lectures in the theatre. I follow Babsi Neubarth into the water at every opportunity. The marine biologist's enthusiasm is infectious and her knowledge of corals and critters seemingly endless as we snorkel our way through Indonesia's islands. If you want to know the difference between staghorn and elkhorn coral – and which curious traveller doesn't – then Neubarth will enlighten you. Is there anyone on this ship who is less than agreeable and entertaining? Even the captain, affable Frenchman Erwan le Rouzic, is laid-back and gregarious. The door to the bridge is almost always open, and any guest can wander in for a chat with the officers about navigation and the ship's advanced technologies. Everyone on this ship gets butler service. My butler, Crispin, is like an unflappable character from an Edwardian novel, shimmering unobtrusively about so I hardly know how my minibar has been restocked with my preferred gin brand, or my books straightened on my bedside table. Crispin is up and down the corridor, delivering guests' champagne buckets and fresh towels, making restaurant reservations and arranging the ironing. He's a busy man, but never forgets anyone's name, always pauses for a chat, and wants to know if there's anything more he can do. Short of conjuring up a unicorn, I'm not sure what else this ship could provide. Launched in 2023, Scenic Eclipse II retains its new, fresh feel and is barely scuffed. A few redesigned spaces have brought minor improvements compared to predecessor Scenic Eclipse. Could I quibble? Of course, because that's what travellers do. On a luxury ship, I might expect more fresh and fewer plastic flowers, and more than a couple of shelves of books: bring your own reading, or you might be disappointed. In my ensuite, the flat sink has the requisite designer-chic looks but doesn't function well and, on an expedition ship in particular, there ought to be more bathroom racks on which to hang towels and wet clothes. Some passengers find the ship's decor monochrome and monastic, but I like the muted greys, sense of space, lack of clutter and bling, and attractive soft lighting. Scenic Eclipse II is a confident ship that doesn't need to shout about its luxury credentials. What the decor lacks in exuberance, it makes up for in tranquillity. We're all cocooned in comfort, exceedingly well-fed and surrounded by mind-soothing spaces. There's even a specific mind-soothing space designed for yoga and Pilates. Scenic Eclipse II carries only 228 passengers and never feels crowded. Everything is all-inclusive. You have no bother on this beautiful ship, and will look forward to every meal. Loading But best of all, passengers and crew alike are relaxed and informal. This is luxury that requires no performance, and makes you smile. It's just what Australians want, and more holidays should be like this. THE DETAILS CRUISE Scenic Eclipse II sails a Kimberley season between early July and mid-September 2025 before crossing the Top End into the Pacific towards New Zealand. From mid-December, it sails three unusual Ross Sea itineraries to Antarctica. Then in March 2026, it heads across the Pacific and transits the Panama Canal for a summer season in Europe.
Yomiuri Shimbun
13-07-2025
- Entertainment
- Yomiuri Shimbun
Osaka Gourmet EXPO 2025 Ongoing at Osaka Castle Park; 30 Pop-up Food Stalls Offer Unique Tastes
Osaka is often referred to as the city of 'kuidaore' (to collapse from overeating). What that means is that while people in Kyoto spend their money on kimono, people in Osaka spend their money on food. Osaka, in other words, has a culture of eating untill you drop. As I was born and raised in a family of gourmet food lovers in Hyogo Prefecture, which neighbors Osaka, I was asked to report on the Osaka Gourmet Expo 2025, a food event taking place alongside the 2025 Osaka-Kansai Expo. 'Alright, let's do this. It's time for a kuidaore foodie report!' I thought to myself, feeling fully motivated, and headed to the venue: Osaka Castle Park's Taiyo-no-Hiroba (Sun Square). The entrance to Osaka Gourmet Expo 2025A seating area inside a huge tentVisitors chat in the seating are also seats it comes to Osaka's specialties, you can't ignore okonomiyaki, takoyaki and horumon-yaki. All of these hot dishes are cooked on a griddle, and the two days that I spent at the venue were incredibly hot. As the name 'Sun Square' suggests, the sun was beating down relentlessly. Even though it was only June, the temperature was approaching 35 C, and it wouldn't have been surprising if someone had dropped even before they'd started to eat. Despite the heat, the view of the 30 food stalls lined up with Osaka Castle in the background was truly impressive. Okonomiyaki with a fluffy textureBonne Qualite's menuBonne Qualite staff cooks okonomiyaki. The first stall I visited was Bonne Qualite, where I ordered pork okonomiyaki. It's the first food stall opened by the French restaurant Lumiere in Osaka. The restaurant's famous chef designed the stall's menu. The dining area for the event is located inside two large, air-conditioned tents in the center of the venue, where you can order from a seat of your choice using a smartphone. Once your order is ready, you receive a notification via email and can pick up your food from the stall in front of the tents. The piping hot pork okonomiyaki was fluffy and extremely delicious. According to the employee who made it, the use of aburakasu, a specialty of Osaka, is what makes it unique. Aburakasu is generally made by frying beef intestines in oil until crispy. It's commonly used as a topping for udon noodles in Osaka. The aburakasu enhances the pork's aroma. Dried shrimp is added to the okonomiyaki to further enrich its flavor, while pickled radish and ginger provide a refreshing balance. I also enjoyed the crispy texture of the dish. Ayaka Isobe serves takoyaki is hot and fluffy on the I ordered takoyaki with sauce at Konamonya Hachi. The first thing I noticed was that the takoyaki balls were very big. The outside was crispy, and the inside was creamy, offering the perfect traditional texture. The flavor of the eight takoyaki balls, made with a secret, bonito-based dashi broth, along with bonito flakes, spring onion and green nori, exploded in my mouth. This eatery chain, which uses custom-made copper plates with excellent heat conductivity, originated in Nara and has grown to have over 40 shops nationwide. The stall manager, Ayaka Isobe, 35, saw the sweat pouring from my face and kindly offered me a bulging stomach, I headed to Osaka Minami Horumon Center. This eatery has its origins in the street stalls of Nishinari, Osaka City, the birthplace of horumon-yaki (barbecued offal). I ordered mixed horumon and harami (belly meat). The rich, secret sauce, passed down through generations, blends perfectly with the Wagyu beef offal, making it incredibly delicious. I couldn't resist and purchased a draft beer at the Suntory booth inside the dining tent. After sweating a lot from the three consecutive hot dishes, the beer was exactly what I needed. Delicious sweetsMatcha is currently enjoying a huge boom among foreign visitors to Japan. At a shop called Lazy Ice, I found and ordered a parfait featuring matcha ice cream and matcha-flavored Japanese confections, which was sweet and delicious and instantly cooled me down. 'We added warabi mochi (bracken-starch dumpling) and shiratama (mochi balls) to evoke a Japanese image. We make it low in calories,' Lazy Ice President Tetsuya Yamamoto, 56, told me. The store name is said to reflect their wish for people to feel lazy and happy while eating something sweet. Finally, at Mou×Mou Milky Paradise, I tried the soft-serve ice cream made with milk from Kyushu's Aso area. It had a rich flavor but was refreshingly light. The ice cream is handmade at the venue. Ramen with black pork cartilageAs a ramen reporter, I was intrigued by Kurobuta Nankotsu King, with its catchphrase, 'It's not tonkotsu; it's nankotsu!' (Nankotsu refers to cartilage.) I ordered the nankotsu mazesoba, a soupless ramen topped with cooked black pork nankotsu instead of the usual chashu meat. It was my first time trying it, but contrary to the image, the nankotsu had a melt-in-your-mouth texture with a sweet, umami flavor, which made it exceptionally delicious. 'Black pork nankotsu is a very rare cut that is not generally available,' said Mitsunori Hasuta, 60, an employee at a meat processing and wholesale company, which opened the pop-up ramen shop for the event. 'This ramen can only be eaten here.' His tanned, rugged body exuded energy as he spoke, perhaps because of all the black pork nankotsu he eats. Mitsunori Hasuta at the Kurobuta Nankotsu KingSoft and delicious black pork nankotsuMix well before eating 'Only 300 grams of black pork nankotsu can be obtained from a single pig,' Hasuta explained, adding that compared to regular white pork nankotsu, the meat has a rich, deep flavor but is light and easy to eat. The company has a factory in Akune, Kagoshima Prefecture, where they process the nankotsu and send it to the event venue in vacuum-sealed packages. Mazesoba is a dish in which you mix the noodles and toppings together before eating. I mixed the thick noodles and a small amount of sauce made from black pork broth with spices and ground sesame seeds, green onions, garlic chips, chinese chives and egg yolk. It was spicy and delicious.*** Osaka Gourmet Expo 2025 Hosted by the city of Osaka and supported by Suntory as an event alongside the 2025 Osaka-Kansai Expo, Osaka Gourmet Expo 2025 is taking place at Osaka Castle Park's Taiyo-no-Hiroba through Oct. 13. Around 30 food and beverage booths are open from 11 a.m. to 10 p.m. Admission is free. In the evenings, there are live music performances and other shows on a stage inside the seating area.■Ramen of Japan e-book now on sale An e-book featuring 30 ramen shops from across Japan that were introduced in my popular column, Ramen of Japan, in The Japan News is now on sale. Use it as your ramen guide in Japan. To purchase a copy, scan the QR code below. ▼Click the icons below to purchase 'Ramen of Japan' for just ¥ 楽天Kobo> Apple Books> honto>
