Latest news with #Paradis
Forbes
05-05-2025
- Entertainment
- Forbes
Paradise Found: From Cognac To Colorado, A Taste Of Paradis In Aspen
The Paradis Suite at St Regis Aspen Resort The house of Hennessy has created a rare opportunity for cognac aficionados to be fully immersed in the world of Hennessy Paradis through a collaboration with the St. Regis Aspen Resort. Not only has their presidential suite been transformed into the Paradis suite, but guests can also book a special Paradis dinner experience. A partnership between Pastry Chef Cyril Baudin of Chateau de Bagnolet, the historic estate of the Hennessy family in Cognac, and Buğra Keleş Executive Chef of the St. Regis in Aspen, the four course dinner brings epicureans on a gastronomic journey from Cognac to Colorado. A sample menu includes Alaskan king crab and Kaluga caviar paired with Krug Grande Cuvée, dry aged duck breast and foie gras paired with Joseph Phelps Insignia, Wagyu striploin and white Alba truffle paired with Hennessy X.O., and a lavender infused baba paired with Hennessy Paradis. Dessert course from the Paradis dinner experience: lavender infused baba paired with Hennessy ... More Paradis Paradis is the pillar of the Hennessy Rare Editions collection. I chatted with Renaud Fillioux de Gironde, an eighth generation master blender for Hennessy, to learn more about the unique cognacs in the Rare Editions portfolio. Renaud was born and raised in Cognac. Naturally his family has deep roots in the cognac industry with his parents being grape growers and distillers, and his great uncle was a master blender. He has worked in Bordeaux, Reims, Chile, and Australia. About 20 years ago his uncle noticed his potential and gave him the opportunity to join Hennessy. For Renaud 'it's really about what you believe in. I believe in quality. I believe in preparing the future and having values. This is why I'm really happy in this job.' Hennessy Paradis in the Paradise Suite at St Regis Aspen Resort Benjamin Liong Setiawan: There are several expressions within the Hennessy Rare Editions collection. Can you tell me more about them? Renaud Fillioux de Gironde: The heart of the Rare Editions is Hennessy Paradis. It's really the idea of being on the quest for perfect harmony. It's this idea of how you can see that everything just fits together. Even after all these years—because we're talking about a blend of 100 different eaux-de-vie that are at least 30 years old and some way more—it's still fresh, young, full of energy, but elegant. That's the magic of Paradis. Paradis is, in a way, iconic because you can have all of these characters with this wonderful freshness and harmony. Then we also have Richard Hennessy, another cognac in our permanent range. If Paradis is about harmony, then Richard is about complexity. We're talking about the ingredients that are at least 50 years old and up to way more than that. It's the history of our founder in a glass. So it's really more about maturity and complexity, when Paradis is about harmony and a delicate character. It's two different expressions of what an amazing stock of eaux-de-vie we have in Cognac. Hennessy Paradis x Loewe BLS: In addition to your core range of Rare Editions, you have some limited edition cognacs. RFdG: I'd say a limited edition or special creation is Paradis Unlimited, which is the purest version of Paradis. We put back the cognac for almost three extra years in the barrel to let all of the elements combine with it. And the idea behind Paradis Unlimited is, how can you get the purest clarity and expression of Paradis? So we took it straight from the barrel directly to the bottle. It's even more delicate and more elegant than Paradis. I really love it. And you can craft the packaging and design it any way you want. It's full personalization. Talking about personalization, the ultimate expression of our rare cognacs is the Dame Jeanne. To understand this concept, you have to know every Hennessy eau-de-vie is aged in barrel. Each year I taste them to see their evolution and see if they're ready to blend. If they can still improve, we're going to keep them for a longer period in the barrel. At some point, if I've got a lot of great eaux-de-vie, but I'm not ready to blend all of them, the eau-de-vie that reaches its best, I remove it from the barrel and put it in the demijohn. It's a big glass jar. Once it's in glass, it stops the evolution because if you leave it in the barrel, it would have become older, but not necessarily better. If we want to keep the essence just as it is, then we use a demijohn. And to do something very special, let's made a cognac just for one person. The idea of the Dame-Jeanne is you want a cognac just for you. What I'm going to do is ask you to invite me for a couple of days to where you live. Tell me about yourself. Show me your favorite restaurants, what you like to eat, what you like to do, anything, so I can understand you better. Then I say, okay, now visit me in Cognac. I'm going to do a tasting with you of several different eaux-de-vie. I'm going to understand even more what you like. Now I'm going to make one cognac, one treasure, just for you. 10 liters of a pure expression of what I believe—with my knowledge about cognac making and blending—is something you will like, something just for you. I've done that twice and I've got the third one on the way. It's a pure expression of a perfect cognac just for one person. La Dame Jeanne by Hennessy BLS: That's hyper customized. RFdG: Yes, 100% from beginning to end. BLS: In an expression like a Paradis, what can you tell me about the eaux-de-vie that make up the cognac? RFdG: I don't talk too much about the figures because what matters is the quality of the selection. It's not the number of eaux-de-vie. Because if you blend one thousand poor eaux-de-vie, it's not gonna make a better cognac. What I learned during the first ten years of my career at Hennessy is learning how to taste. It's every day at 11 o'clock tasting 60 to 70 samples to learn what is good for Hennessy. It's not about what I personally like, but what is good for Hennessy. I worked ten years with my uncle and the team of tasters. After that, you start to have a good understanding of the stock. The idea, when we do all our daily tasting, is to follow the quality of our eaux-de-vie stock. We select what we buy at the beginning. We age them properly. We use the ones that are ready. We try to put in the best condition the ones that still have potential. If you get that right all the time, then you get a great stock. You can do great blends. Actually, blending is the very last step of the process. But if you don't do the whole work before, then you get nothing. The quality of the selection makes a difference. BLS: Knowing that there are different eaux-de-vie in the blend, how many generations back do they go? RFdG: If you look at the stock of Hennessy, the oldest eaux-de-vie we've got in stock is from 1800. This is how far it goes. When I'm blending some Paradis, a lot of the eaux-de-vie were there before I joined Hennessy, before I was born. It's interesting too, for me, there's a bit of emotion because I'm using some of the treasures of all the members of my family that were here before me. I have a special bond with them—the liquid. I got something that you can touch physically. I never meet my great grandfather. He was alive when I was born, but he passed away when I was a baby. So I didn't get a chance to meet him, but I can, in a way, meet him through the liquid. And when I'm blending Paradis, it's a tribute to their work—to what they've done, to the focus they had on quality, the quest for perfection. Because you're on a quest. Perfection doesn't exist, but you try always to push the limit. A look at some of the oldest eaux-de-vie in the cellars at Hennessy in Cognac, France. BLS: There's a real passion and tangible history in what you do. RFdG: This is why I love my job, because it's not just about me right now. It's a combination. It's teamwork. People will have passed away a long time, but it's thanks to their work. The fact that a lot of the ingredients that I'm using in Paradis, they could have said, 'it's great today, I'm going to use it.' The thing is, it's great today, but it can become even better tomorrow. So I won't use it now. I will keep it for the future. And this philosophy, this way of thinking, is what makes a difference. Doing something good and trying to make it better. BLS: For you, you're preparing some eaux-de-vie that will be used for generations to come. RFdG: Exactly. The last harvest was 2024 and still, during the whole winter. Part of what I decide to buy will be used in 100 years. We also have the impact of the climate and everything. Every vintage is different. Maybe this 2024 vintage is not going to age for a long time. But this other vintage, will say, has a lot of treasure. So we'll follow them. Every year we're going to re-taste them. Maybe change from one barrel to another one. Give them fresh air and everything. Aging is not waiting. Aging is making a lot of decisions about how to get the best potential. It's like dealing with people. We are all different and have different abilities. But if we are put in the right conditions, maybe we can be very good at what we do. For instance, you probably went through schooling and jobs that helped you to be good at your craft. But somebody else is a good plumber. And I need a plumber because we need diversity. You just want to make sure that you take every eaux-de-vie and you put them at their best. Managing stock is understanding potential from the beginning and putting it in the best condition for them. Understanding how these eaux-de-vie are different from that one. Seeing what's the ultimate they can be after two years or after 300 years. Hennessy Paradis BLS: How do you know when you need to move some eaux-de-vie into a demijohn to stop the aging process versus giving others more time in the barrels? RFdG: So this is why tasting is so important. This is why all the time I spent learning how to taste is, really, learning to understand. I can see in this one that it can be even better tomorrow. Or if I found a point that I realize through tasting the character that will develop is just going to be linked to age, I don't want that. Again, because it's going to be older, not better. So the potential that was there, we've reached the max potential. So let's use it now or move to demijohn. And it's only through tasting. There are no rules. There's no chemical analysis that you can do. It's really about understanding and making decision. We don't say, okay, I'm going to do it for just half of the batch. No. You do it, you do it. It's your call. BLS: You have to commit to it. There's a metaphor for life found in that philosophy. RFdG: Yeah! This interview has been edited for length and clarity. Paradis dinner experience in the Paradis Suite at St. Regis Aspen Resort The Paradis Suite and the Paradis dinner experience at St. Regis Aspen Resort will be available for bookings from May 29th onward, throughout the summer season, and just in time for the Food & Wine Classic in Aspen. Find Benjamin Liong Setiawan on Instagram: @hungryeditor.
Yahoo
02-05-2025
- Yahoo
Virginia Beach woman, Middlesex man facing multiple charges in relation to child sexual abuse material
NORFOLK, Va. (WAVY) — Two people are facing several charges related to producing child sexual abuse material between January of 2023 and October of 2024. According to court documents, Cory Richard Hambley, of Water View in Middlesex County, and Grace Elizabeth Paradis, from Virginia Beach, were both charged with the following: 1 count each of conspiracy to produce visual depictions of minors engaging in sexually explicit conduct 2 counts each of visual depictions of a minor engaging in sexually explicit conduct 2 counts each of distribution of visual depictions of minors engaging in sexually explicit conduct 3 counts each of posession of visual depictions of minors engaging in sexually explicit conduct 2 counts each of use of an interstate commerce facility to entice a minor to engage in sexual activity 1 count each of transportation of visual depiction of minors engaging in sexually explicit conduct Court documents state that between January 2023 and October 2024, Hambley requested multiple times over the internet for Paradis to send and take photographs and videos of sexually explicit content between two minors, one of which was only 10 and 11 years old at the time of the offenses. Some of the incidents discussed in the court documents involve the two minors performing sexually explicit acts, and some of which involve Paradis herself performing sexually explicit acts on the victims. Around Dec. 8, 2023, Paradis uploaded a 51-minute video to Hambley's Google Drive folder, showing sexual acts between the two victims. Court documents state that, upon conviction, both Hambley and Paradis will have to forfeit any and all matter containing child sexual abuse material and and and all matter used to profit from or depict child sexual abuse material. Continue to check for updates. Copyright 2025 Nexstar Media, Inc. All rights reserved. This material may not be published, broadcast, rewritten, or redistributed.
CBC
21-03-2025
- Sport
- CBC
Shamattawa First Nation teen wins gold at Special Olympics World Winter Games
A gold medal at the 2025 Special Olympics World Winter Games for 15-year-old Cory Beardy had friends, family and supporters cheering last week. Beardy, a cross-country skier from Shamattawa First Nation who lives in Thompson, Man., won gold for Canada in the 4x1K relay - free technique, with teammates John O'Neil, Sarah McCarthy and Marley Gayler. He took part in multiple cross country skiing events during the games, including a fifth place finish in the 500-metre classic race and a fourth place finish in the 1K classic race. Beardy's coach Marlene Enberg was thrilled with his results. "Just a smidgen off of the medals in those two races!" Enberg said. Over 1,500 athletes converged in Turin, Italy to compete in eight sports March 8-15. In 2023, Beardy competed at the Special Olympics Manitoba Winter Games in Winnipeg and was one of two Manitoba cross-country skiers selected to advance to the 2024 Special Olympics Canada Winter Games in Calgary. Beardy has been training four to five times a week for the World Winter Games since qualifying for Team Canada after the Calgary competition. In a post on Facebook, the Assembly of Manitoba Chiefs said Beardy's resilience, determination and passion was an inspiration to all young athletes across the 63 First Nations it represents. R.D. Parker Collegiate vice-principal Jeff Paradis, who also works with Beardy as a coach, praised his work ethic. "He's like the Energizer bunny," Paradis said. "Whenever I was out there with him, we would take breaks with some of the other kids and just relax and talk. Cory would be out there doing one, two, three, four more laps around the track. So, yeah, he's definitely a great athlete." Beardy plans to train for the 2029 Special Olympics World Winter Games that will be held in Chur-Graubünden, Switzerland. But for now, Beardy is a 2025 Special Olympics World Winter Games gold medallist. "I said, 'hey, how about next week, like Monday, think you can bring them in,'" Paradis told Beardy ahead of the school's spirit week festivities during the final week of March. "And he said, yeah, that'd be cool."
Yahoo
19-03-2025
- Health
- Yahoo
MPS lead exposure; student screening clinics as doctors warn of decline
The Brief Children's Wisconsin doctors say since 2020, they've seen a 23% drop in kids getting tested for lead poisoning. Children's Wisconsin said cleaning your home, taking your shoes off and washing your hands is a start. Children's Wisconsin said lead testing is typically covered by insurance and if you're insured under Medicaid, it's covered. MILWAUKEE - Doctors are warning of a drop in child lead testing as Milwaukee Public Schools closed several buildings due to unsafe levels of lead. What we know Children's Wisconsin said cleaning your home, taking your shoes off and washing your hands is a start. But the only way to know if your child is in the clear is to get them tested. Children's Wisconsin doctors say since 2020, they've seen a 23% drop in kids getting tested for lead poisoning. Heather Paradis is the medical director for the Integrated Lead Program. She said that's partially due to COVID-19 restrictions, and partially because of a recall on the finger poke device used in testing. SIGN UP TODAY: Get daily headlines, breaking news emails from FOX6 News While those numbers are starting to come back up, there's a different type of urgency now. What they're saying "I think it is only more recently that there have been a couple of index cases that have led to the recognition of the greater issue of lead that exists within our schools," Paradis said. "The vast majority of children that we see who have lead poisoning are a-symptomatic. So they show no signs or symptoms." Paradis said when a child has lead poisoning, the Milwaukee Health Department gets involved and first assesses the home. If that comes up negative for lead, health officials will look at secondary places, like a school or day care. Paradis recommends all MPS families get their children tested. That's why they're holding pop-up clinics. "At those events, we do utilize a finger poke test as the first screen. And if a child's blood lead level is elevated, so if it's 3.5 mg or above, we will offer an immediate blood draw from the vein," she said. Dig deeper Children's Wisconsin said lead testing is typically covered by insurance and if you're insured under Medicaid, it's covered. FREE DOWNLOAD: Get breaking news alerts in the FOX LOCAL Mobile app for iOS or Android What you can do Lead testing is available at the following: Children's Wisconsin Next Door Clinic 2561 N 29th St, Milwaukee, WI 53210 Begins March 20 Every Tuesday and Thursday, 1-4 p.m. Walk-in clinic, no appointment needed MacCanon Brown Homeless Sanctuary (MBHS) 2461 W Center St, Milwaukee, WI 53206(Operated by Children's Wisconsin) Free Lead Testing Clinics for kids under 10 years old Available on select Saturdays Sixteenth Street - Chavez Clinic 1032 S Cesar E Chavez Dr, Milwaukee, WI 53204 Pop-up Clinic Wednesday, March 19 4–6 p.m. The Source Children's Wisconsin and the Milwaukee Health Department
Yahoo
18-03-2025
- Climate
- Yahoo
Canadian icebreaker ready to clear path for Seaway opening
Mar. 18—Some much needed icebreaking between the U.S. and Canada — literally speaking — will begin Thursday when a Canadian Coast Guard vessel leaves port and heads west on the St. Lawrence Seaway. "We will start the opening of the Montreal to Lake Ontario section in two days with an icebreaker from the Quebec region," Guillaume Paradis, Icebreaking Superintendent for the Canadian Coast Guard's Central Region said Tuesday morning from his base in Montreal. The ship is the medium icebreaker Pierre Radisson, launched in 1977 and named after Pierre-Esprit Radisson (1636-1710), an explorer in "New France," which was a French colonial territory in North America. It can plow through ice a meter (3.2 feet) thick. The 322-foot Pierre Raddison, Paradis said, is scheduled to be at St. Lambert Locks in Montreal at 8 a.m. Thursday. "They will head west and break ice in certain areas. There is ice near Cape Vincent." The icebreaker should be in the Cape Vincent area on Saturday, which is also the day that the St. Lawrence Seaway is scheduled to open for the season. Despite abundant ice coverage on the St. Lawrence River that hasn't been seen in years, Paradis expects that the Pierre Raddison will be able to break through it all. Ice is most heavy east of Massena, especially at Lake Saint Francis, which is fully covered, Paradis said. The lake is just east of the St. Regis Mohawk Reservation. But in general, Paradis said, "With the warmer temperatures between Cape Vincent and Montreal, they should be all right." Cape Vincent is where Lake Ontario and the St. Lawrence River meet. It's very rare for Lake Ontario to freeze over because of its depth. Paradis said his main concern involving ice coverage and thickness is near the Welland Canal. The canal, an important link in the Seaway, provides navigation for large vessels between Lake Erie to the south and Lake Ontario to the north. "We have a Coast Guard ship that will do reconnaissance later this week, so we will have a good idea of the ice condition there," Paradis said. An option is to send a bigger icebreaker to deal with that ice if needed. Icebreaking on the St. Lawrence River and some of the Great Lakes is part of Operation Coal Shovel, a seasonal icebreaking effort between the U.S. and Canadian Coast Guards as the nations' icebreakers work together. Operation Taconite, another Coast Guard icebreaking operation, takes place in the northern Great Lakes. "We try to work as one Coast Guard, and it's working very well," Paradis said.
