The Glamorous Game of Roulette

There are many theories as to the origin of roulette. There are rumors that the game was invented in China and popularized in Europe by traders who were trading with the Chinese. However, most agree that the game did begin in France. In French, the word roulette means "small wheel". The idea of a spinning wheel with numbers may be old but evidence suggests that the first Roulette wheel was invented by the mathematician Blaine Pascal in 1655, who was supposedly inspired by his fascination with perpetual-motion devices. In 1842, fellow Frenchmen Francois and Louis Blanc added the "0" to the roulette wheel in order to increase house odds. Some call roulette the "King of Casino Games", probably because it was associated with the glamour of the casinos in Monte Carlo.

During the 20th century, roulette has remained a hugely popular casino game. From Las Vegas to France, roulette has retained its mystique as a glamorous game for high rollers.

Grab the Brass Ring

The beginning of the carousel as we know it today most likely had its origin in France about 300 years ago. During that time, the French built a device to train young noblemen in the art of ring-spearing. The device consisted of carved horses and chariots suspended by chains from arms radiating from a centerpole. The object was to spear the ring. This is also the source of the phrase "grab the brass ring."

By the late 1700's there were numerous carousels built solely for amusement throughout Europe. It was apparent that other members of nobility, particularly ladies and children, and the general public were both eager to climb aboard this new "carrousel,'' (the device having taken the name of the royal pageants which inspired its creation.)  The advent of steam power made possible the more elaborate machines we now associate with carousels.


During the late 1800's, many skilled European carvers immigrated to the United States to produce carousels. The carvings of these immigrants were a great improvement over the first efforts of unskilled carvers. Usually the side of the carousel horse facing the audience, the "Romance" side, was adorned with carved decorations, while the inner side received little attention. The golden age of carousels only lasted 25 years, but still brings back wonderful childhood memories today.

Today, a number of charming carousels may be found in Paris.  Carousels may be found in the Jardin Des Tuileries, in the Parc du Champ de Mars, at bottom of the hill of Sacre Coeur in Montmartre, and in the Luxembourg Gardens.

Daudet's Windmill

Ribet or St Pierre wind-mill, as it was formally called, was built in 1814 in Provence, France and ground wheat during one century. In 1935, the association "Alphonse Daudet's Friends" , decided to restore it and create a museum dedicated to "Les Lettres de mon Moulin", Daudet's most famous work which is a collection of wryly humorous stories admired by Flaubert, Dickens, and Henry James. It evokes the vital rhythms of Provençal life and Daudet’s youth in the mid–nineteenth century. The building is a symbol of the writer and his work.

Daudet is as important to the French as the windmills of Cervantes' Don Quixote are to the Spanish. The stories won French hearts, and they have now become an essential part of French cultural heritage. The tower windmill is typical of those found throughout southern France. Unlike windmills in northern Europe, those of southern France use a sharply peaked conical cap and blades with sails of equal dimensions on either side of the stock or blade spar.

Bar Hemingway

The hotel Ritz has always been a favorite of many of the world's wealthiest people and famous people that include King Edward VII, Elton John, Princess Diana, Greta Garbo and Charlie Chaplin. Luxurious suites have been named after some of its previous guests such as Coco Chanel who made the Ritz her home for more than thirty years and Ernest Hemingway who had a bar named after him.

The Bar Hemingway that was named after Ernest Hemingway, as it was his best loved bar, has been restored to its original appearance, with rich wood panelling on the walls and deep leather arm chairs. Adorning the walls there are original photographs that were taken by the author and they provide a record of places that inspired this famous writer.

The Bar Hemingway at the Ritz has been ranked as the best bar in the world by Forbes magazine, plus it is situated right in the heart of Paris near place de la Concorde square.

Under a sweeping decree in 2006, smoking has been banned in every commercial corner of “entertainment and conviviality” — from the toniest Parisian nightclub to the humblest village cafe.

No matter that cigarette is a French word. Or that the great icons of French creativity — Colette to Cocteau, Camus to Coco Chanel — all smoked. Or that Paris boasts a Museum of Smoking.


“We are not taking sides,” said Colin Peter Field, the head bartender at Bar Hemingway who was voted the world's best barman in 2001. The bar will continue to sell 40 to 50 types of upscale cigars and is studying plans to renovate its outdoor spaces to accommodate smokers.

To date there is no ban in effect on porcelain cigars....

Apricot Confiture

Fresh apricots are plentiful and at the their peak in June in France. Apricot jam is one of the easiest jams to make because apricots have a medium amount of pectin so they do not tend to underset or overset. Jam making is a tradition well worth keeping when produce is in season to extend a little bit of summer all year long.



Apricot Confiture [kawn-fee-TYOOR] French for “jam” or “preserves”

2 1/2 pounds apricots, just ripe
3 cups granulated sugar
1/4 cup of water
1 lemon, juiced

Place a few small saucers in the freezer to use to check the setting point.
Cut the apricots in half and remove the pits. Reserve four or five pits, and discard the rest. Cut the apricots into 1-inch pieces. Wrap the pits in a kitchen towel, and hit them with a hammer to break the hard outer shell, but keep the soft inner seed, which resembles an almond, intact.

Note: In France, the apricot pits are used in confections and confiture for flavoring. Remove them from the jam before ladling them into the jars, however, as they are poisonous if eaten.

In a large heavy-bottomed pot or jam pan, combine the apricots, sugar, soft inner seeds and water. Stir to combine.

Bring to a boil, stirring constantly. Cook, stirring occasionally with a long wooden spoon skimming foam as necessary, until reduced and thickened, about 15 minutes. Stir in the lemon juice. Test the jam when the juice has thickened and the bubbles are large. The setting point has been reached when a drop placed on a chilled saucer forms a skin that is visible when lightly pushed. Remove from the heat and ladle into dry, warm jars and process as normal.