Tod's is classic Italian to go

Tod's Group, as the founder and chairman, Della Valle has been to Mr. strict attitude to run this with the spirit of Italy's shoes empire. His father Dorino, now 85 years old, had the hands of Della Valle took over from his father, Tod's, has been followed in the shoes and bags on his business philosophy. Della Valle Tod's, after starting the business, first with their own earned money to buy shares under the part of Tod's, and do not intend to re-sell. The new product development every time out, he insisted on his first try, a few days to wear off if he felt dissatisfied, then ordered to stop production. Tod's Della Valle has insisted the Italian original manufacturing process, not as some Italian companies moved their production bases in Asia, reduce production costs in order to seek greater profits. Because he had been convinced that it is this classic Italian, Italian leather, Italian hand, is recognized the world, these things can not be abandoned, it is these days and pass with them for the Italian companies in the world, won the Italian National reputation.

Della Valle tried to be perfect, in the traditional Italian process, while also following the current trend, so his grasp of the balance of the two made many efforts to develop a new style, to seek new markets and opening new stores .

In his factory, it shows the real face of Italy hand workshop, people sitting on wooden table cut leather, stitched leather. There are 300 workers a day to sew your hands the color of these exotic range of leather, there are a variety of patterns, there are snakes, crocodile pattern, etc., where the most expensive from Australia to the number of this crocodile skin handbags, a $ 1,000 leather would, sewing a handbag leather needs five such, its price reached $ 10,000.

Michelin-star chef of the gourmet concept

Blue Shrimp is the chef Pierre Gagne Seoul ingredients commonly used in the summer and fall of this year. He said, grapefruit, quinoa, blue shrimp are cooking today of the most "hot" ingredients. The Michelin star chef, but insisted that he can not be found on the menu these things.
Blue Shrimp is the chef Pierre Gagne Seoul ingredients commonly used in the summer and fall of this year. French chef Pierre Gagne Seoul (Pierre Gagnaire) said, grapefruit, quinoa, blue shrimp are cooking today of the most "hot" ingredients. The Michelin star chef, but insisted that he can not be found on the menu these things.
Gagnaire said the food sector is now set off a wave with the wave. A restaurant with a food, fast food to spring up all that was. He also said that these types of ingredients is actually not new faces ─ ─ cooking, he said he was in fact set a precedent by the blue shrimp, as early as four years ago, in his Paris restaurant will be able to eat the blue shrimp .
Elgar Bunnell (explain, grapefruit is a Japanese citrus fruit, much like with the kumquat; Quinoa is a cereal crop, after being burned soft texture similar to millet; blue shrimp produced in the South Pacific New Caledonia Caledonia Island [New Caledonia], with the iconic blue and gray blue shell meat.)
Gagnaire cooking community that the Internet has to a complete change. He said that many people no longer take the effort to develop new products, just Google search on it.
The chef said he was trying not to Paris with the flow, another way to seek their own unique inspiration. He said, especially in Asia tour to help him create a lot of new dishes, he often went to Japan, South Korea and Hong Kong view their own restaurant. Some common ingredients in the West not to create a unique taste and extraordinary taste. For example, he often came into the dish with Thai grapefruit because it has a sweet taste and dental bomb taste. Asians like to use some other ingredients, such as the durian taste is very red, in the near future should also not go into his kitchen.
Gagnaire said that food, just the same fashion, also need often for new regular. The key is to have innovation, after all, or have good taste.