Time Style and Design
Just got back from another trip to Shanghai today. Last night was the Shanghai Chivas party celebrating the re-release of their 25 year whiskey. It was a grand event with everyone in black tie. Guests included, Tony Leung (The Lover), Gong Li, Jet Li,Stephen Fung, Karen Mok, Tim Yip, Lisa and myself. Jazz vocalist Laura Fyji performed a set of classic numbers. It was also the premiere of HAIR, the short film directed by Stephen Fung starring Karen Mok and Me! The film looked great on the big screens they had enveloping the dinner floor. I'm really proud of the work we did on this little short and Stephen did an incredible job. Much props to Stephen, best work yet! Oh yeah and the whiskey is great, nice chocolate flavor.
On the plane ride back this morning I was reading Time Magazine's Spring 2008 Style and Design issue. This issue titled "Luxury For the Next Generation" focuses on the consumer shift in the luxury goods market to a much younger twenty something set. There is an article entitled "Not Your Mothers China" which talks about how the economic boom in China is breeding a new generation of Chinese youngsters who are leaning to enjoy the luxury lifestyle that their parents were not allowed to have.Overall a pretty interesting article, but I was troubled by a section about a high end French luxury food emporium in Beijing...
'Fauchon, where everything-from glazed eclairs to the brioche-is exactly comme en France, also holds regular "how to" evenings. "We explain you don't put mustard in coffee," says Natalie Monlezun, Fauchon's marketing manager. "French tastes are so new here. They don't know what goes with what.'
What the fuck? Mustard in coffee? I understand Ms. Monlezun may be making an exaggerated joke but it was definitely an off color statement. I highly doubt that the customers who are Westernized enough to go to this store and pay for their over priced groceries are spooning Grey Poupon into their Espresso. Chinese new rich may not know the difference between a Raclette and a Fondue but they aren't retarded either. These people are paying a lot of money to learn from you and you ridicule them in Time magazine? Stupid and disrespectful comment from a "Marketing Manager".
Fauchon...I will add that to the list of places I boycott.
posted by Chiseen at
3:02 AM
11 Comments:
Yea, who puts mustard in their espresso. Everyone knows it should be manyonnaise.
Mmm, I don't know what she's talking about, mustard coffee is great. It's one of those great unlikely things. Like Hawaiian pizza.
(...not really.^__^)
Where can I see this new short film of yours (Angel)? How is your dog?
I was in Paris three years ago, they are not friendly at all, no more France for me.
BTW, The 2008 new Canon DV conference went very well. I'm very impressed. Your mandarin is getting better and better.
Yea i want to see this short film, and yea boycott a ho.
Did you see Gong Li? Such a gorgeous lady.
Besides HK Disneyland and Fauchon, what others places are you boycotting?
I don't mind French people. I'm more afraid of the Chinese.
imho, the french are so full of themselves ...
it's one of those things that are so culturally accepted. jokes on the chinese' expense.
Actually mustard was the preferred additive to coffee for a long time until somewhere in the 17th or 18th century milk replaced it, perhaps after being accidentally poured into the coffee instead of tea.
I don't know how the mustard was added back then, in powder, seed, or paste form, but perhaps some Chinese still follow this custom, prompting the remark that (nowadays) we don't put mustard in coffee, at least not the paste kind we now know. Perhpas the person making the remark was better informed than the rest of us are on this custom.
Greetings, Ivo
Actually, adding coffee to mustard is an old diner trick I learned working at a dive cafe in California in the early 70's. It is an expense saving trick to extend mustard. You can't tell the difference. Try it.
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