Travel With Carnet - Weblog

Frequenting luxury spas and salons around the world, we like to ferret out interesting beauty secrets that are simple and easy to do. Our latest discovery: the conditioning properties of apricot!

During my last review of a nail salon in Geneva, I underwent the usual routine of having my nails cleaned and shaped to perfection. As the esthetician continued to massage my hands, she noted that they were a tad dry and my cuticles were a bit frayed. Then she surprised me by massaging apricot cream into my cuticles. The rich conditioning properties of apricot were instantly apparent. Even as she cleaned my nail beds one last time before applying polish, I noticed my cuticles looked better than ever. This cream was so nourishing and absorbed right into the skin.

I had to know more and here’s what she told me:

Apricot cream is renowned for its ability to promote nail growth and soften cuticles that easily become battered, ragged and dry during our journeys. Apricot oil is an easy way to fortify nails and cuticles. Simply massaging it into the cuticles and nail beds of your hands and feet at night can foster nail growth and improve nail strength. Then she gave me a great travel tip and showed me a product I had never seen before; Dior Crème Abricot (yes, with a b) Fortifying Cream for Nails.

Needless to say, with the amount I travel, the endless dry hotel rooms, arid airliners, not to mention the luggage toting—all that’s not easy on my hands. But armed with my new secret, I even impressed my favorite pedicurist during my next visit to Paris. I no longer have ragged dry skin around my cuticles, and my toes even look great without polish. (Men, take note.)

You can find a few different apricot cuticle creams out there, like Dior and Essie. For a more intensive treatment for nails and cuticles, try Manicure’s Best Friend by Bliss, a different approach with ingredients such as shea butter, jojoba oil, green tea extract, and vitamins B5 and E.

TravelwithCarnet.com features magazines with more articles like this.

So, it’s Holiday season once again, but probably not as shiny as last year’s, recession oblige. Still, the unavoidable eggnog will be at every party. Don’t you find it bizarre how eggnog can bring out the worst in a host?

Here’s two schools of thought:

1. Grab the cardboard packaged eggnog at the local supermarket, add some bourbon to it, then poison your guests;

or

2. Go online, find the richest and most complicated recipe, work for hours, ruin your wife’s kitchen, have a fight with her, then poison your friends… too much cream, too many eggs, vulgar amounts of sugar.

The legend of bartenders is Harry MacElhone, the barman at Ciro’s Club in London until 1919, then the magician behind the bar of “Sank Roo Doe Noo” in Paris, the Mecca–if I dare say–of all barflies. Harry’s ABCs of mixing cocktails is a little red book, far more influential than Chairman Mao’s little Red Book. Its Egg Nog recipe is easy and perfect. Stick to it and your friends will bless you the morning after your Holiday Season Party …

Egg Nog Recipe
“1 egg, 1 teaspoonful of sugar, 2 ounces of rum or 1 ounce of rum and 1 ounce of cognac (my favorite), cold milk (milk; not skim, not soy). Shake well, strain into medium-sized tumbler. Grate some nutmeg on top.”

Egg Nog Hot

“In a bowl: sugar to taste, 1 egg. Beat well with whisk, adding boiling milk, pour into tankard where 1 ounce of rum and 1 ounce of Cognac (rum means dark rum and cognac means cognac, not brandy) have been poured, grate some nutmeg.”

TravelwithCarnet.com features magazines with more articles like this.

Originally designed by Gustave Eiffel as a temporary structure for the 1889 Exposition Universelle in Paris, France, Eiffel Tower, at 1,056 feet, was once the world’s tallest building. Early critics protested against the lacy steel structure, claiming that it was industrial and reminiscent of a large chimney.  

Today, Parisians and visitors alike marvel at this beautiful masterpiece as it stands high above the 19th-century architecture of the 7th arrondissement. As you can imagine, climbing to the top provides sweeping views of the entire city of Paris. The nighttime view is ideal when the whole tower is lit up from the inside. Twenty thousand lights sparkle for 10 minutes an hour during the evening. 

The Eiffel Tower offers views of Paris from three levels. The top level takes you to around 950 feet and on a good day you can see for 40 miles. The second level is at 400 feet and can be reached by the stairs or the elevators. During the summer months, the stairs are open until midnight. The first level is at 200 feet and is only worthwhile for visiting the small museum, which features a free film explaining the history of the tower. 

The queues to the Eiffel Tower are anything but short. There are separate lines for tickets and entry, and then there are changeovers for the elevators on the way up and down. Getting there early in the morning, or visiting on a cloudy or rainy day might help a little. If you are savvy and follow our advice, however, you can enjoy the city views from the Eiffel Tower without the lines.  

CARNET TIP TO BEST VIEW FROM EIFFEL TOWER

The best views of Paris are actually experienced on the second floor. Dining on Alain Ducasse’s menu at Le Jules Verne, the restaurant on the second level, which has its own private elevator, is the way to do it right.   

ALTERNATIVES

1. If you’re not interested in dining at Le Jules Verne, take the second-floor stairs, which offer a nice view above the netting.
2. Hop on the Bateaux Parisiens, which is a nice alternative at sundown, as it passes right in front of the base of the Eiffel Tower
3. From a distance, the Place de Trocadéro, in the 16th arrondissement, is where you will get the best view of the Eiffel Tower

The cristallo chandelier is Murano, Italy’s equivalent to France’s crystal chandelier.

             Anabel de la Grange

Venice, Italy is one of the first European cities that has a history of manufacturing glass—since the 12th century! But it’s believed that the origins of Murano glass date back to 9th century Rome, with significant Asian and Muslim influences as Venice was a major trading port. Multi-hued perle (beads) were used in trading with Asian, African and Muslim neighbors.

Venetian “cristallo,” invented by Angelo Barovier, is a clear, highly malleable, completely transparent colorless glass that can be blown into vessels with remarkably thin walls. The cristallo chandelier is Italy’s equivalent to France’s crystal chandelier.

Intricate designs from the mid to late 15th century can be found on Murano goblets, bottles and pitchers. They had ornate surfaces with gold leaf or sophisticated enamel designs, even Picasso-inspired sculptures and figurines, including enameling and gold leaf. It can also be found in the form of charming drinking glasses and, of course, the magnificent chandeliers.

The isolated northwest island of Murano is only a 20-minute Vaporetto ride from the main canals and was originally settled to protect the secrets of the glass artists who were sent there to perfect their craft.
In 1291, the Maggior Consiglio (Venetian government) decreed that all the glass furnaces had to be moved from the city of Venice proper onto the island of Murano because of the fire hazard that the glassmaking process posed to a city built of wood structures. Politically astute observers note that the consolidation of all glassblowers onto a small island allowed the government to better oversee and manage its monopoly on the profitable industry. The Republic further tightened its control by issuing an edict forbidding glassblowers to practice their craft in other countries.

Eventually, some of the master glassblowers were lured to the Netherlands, Germany, France and Spain where they described their works as à la façon de Venise. By 1950, so many artists had left Murano in search of “brighter” horizons that many of the original workshops closed. Of course throughout Europe, the original designs were getting a new look, as artisans altered the styles to meet local tastes and available materials. This work soon came to take on the name Bohemian crystal, with characteristics such as being thicker, heavier and often engraved.

Paolo Venini led the resurgence of Murano glassblowing by developing up-and-coming artists and mentoring them and distributing their work under his company V.S.M. Cappellin Venini & Co.

Inside Venini’s workshop, a sculptor named Napoleone Martinuzzi invented a new technique using opaque glass. Pulegoso, a translucent glass identified by innumerable bubbles, was controversial as it opened the door to experimentation. After a long series of friendly mergers, family mergers and shifting of glassblowers, today the Toso family still runs Barovier & Toso Co.

TravelwithCarnet.com features magazines with more articles like this.

There is nothing that inspires the traveling girl inside of me like a well-fitted trench coat. From the anonymity that hides to the sophistication that it boasts, a consummate trench is not only good for rainy days, but also perfect for any girl’s travel wardrobe.

When I choose a trench, I have a few rules I abide by.

1. The shoulders seams should drop about one inch past your own shoulder.
2. The back should not pull when you lift your arms for a hug.
3. The waist should be perfectly altered to match your shape.

Make sure its length is at the knee, so you can wear it with bare legs and high heels without looking like the wrong kind of girl. Follow these guidelines for buying a trench coat and you’ll find that rainy days can be as happy as your travel excursions.

TravelwithCarnet.com features magazines with more articles like this.

For a gentleman, finding the right belt is much more difficult than it seems. He needs a minimum of four belts: a black dress belt, a brown dress belt, a black sports belt, and a brown sports belt.

Of course, there are variations that can increase that number. Pant belt loops often differ in size, and stylistically speaking, one is not going to wear the same belt with his jeans than with his khakis.

My belt world turned on a dime the Father’s Day that I received an 18-karat yellow gold Tiffany buckle. I was no longer in the belt-shopping market anymore, but now I was on a hunt for belt straps, or at least for those kinds of belts where I could take the buckle out and replace it with my 18-karat yellow gold Tiffany buckle.

Several years — and an 18-karat white gold Tiffany buckle and numerous silver and turquoise buckles — later, I can admit I have become quite the belt man. From calf leather to alligator, from cotton to chamois leather, if I do not have over 36 belts and belt straps, I do not have any.

So you can understand my dilemma when I go shopping for shirts or socks at Ralph Lauren, Brooks Brothers, or even worst, abroad, and I stop at the belt carousel. I almost always find the right model but never the right size. The belts are never grouped sensibly as any 6-year-old who knows how to read would group them: size, style, color. And the salesperson acts blind the instant you reach the belt carousel. With so little selection at the shop, Miss Commission knows the odds of a sale are not in her favor. To complicate things further, every belt manufacturer uses its own size chart.

There’s only one way to search for that perfect belt: Try each and every model that could possibly be your size.

To try a belt on it usually means that I have to go through the trouble to take my overcoat off, then my jacket, and finally the belt that carries my 18-karat yellow gold Tiffany buckle, which I will usually hold between my teeth.

My most recent belt-hunting nightmare occurred during my last trip to Venice, when I discovered Mazzon—Le Borse (Mazzon—the Bag). This time, though, the trouble of undressing was well worth the reward.

I was walking from the San Toma vaporetto station to the San Polo Church to admire the Tiepolos and the Tintoretto. Then I noticed a small shop on the right as I was leaving the Campiello San Toma. It was almost hidden behind the awning of the piazza café next door.

Signora Mazzon is usually in the store with one assistant, while Signor Mazzon is stitching a last detail on a handbag. At Le Borse, you will find handbags, briefcases, and wallets in superb leather — not the artisan type but the designer-quality type you can only find in shops with famed brand names.

And the belts, of course, are the real draw, although my wife begs to differ and prefers the non-labeled leather handbags (with impeccably authentic details) that are often found in a certain store that was closed when Oprah visited Paris. Choose from among 20 or so belt models, with varying styles and colors. Choose a buckle style, or better still, bring your own to be sewn or clipped to the belt strap you choose. Signora Mazzon will delicately measure your waist, and ask you if you wear your trousers high or more on your hips, if you intend to lose a bit of weight, or if you intend to put some on. Then Signor Mazzon will cut and sew, and presto: All of that expertise and artisan craftsmanship for less than 100 euros, depending on the type of leather, of course.

TravelwithCarnet.com features magazines with more articles like this.

America loves Brie and sometimes in ways the French would never have thought of, such as served warm or cooked.

Brie is a soft cheese with a white mold, made from raw or pasteurized cow milk. Its texture is compact, like a dense cream cheese. It has a slight smell of smoke and mold and it tastes just a tad salty, which makes it great to eat with a baguette or water crackers. Brie is often classified by its provenance and described by its maturation or affinage. Some bries are protected by the French AOC (Appellation d’Origine Controle) label. The AOC label both guarantees the buyer that a product has been made in a specific region of France following definite methods of production and the producer that his product will be protected from forgery and counterfeit.

Brie comes from the region of La Brie, east and southeast of Paris.

The AOC defines four categories of Brie.
Fermier: from a farm using its own milk, which is not a guarantee of quality, but only means the cheese has been made according to traditional methods.
Artisanal: from a dairy using its own milk or milk from other farms.
Cooperative: from a dairy with milk provided by the members of the cooperative.
Industrial: the milk is bought from different producers from any French region and the Brie is made industrially. The producers are part of large industrial groups and their labels are recognized from television advertising.

For the purpose of this article, we did a tasting of 10 different sorts of Brie, thanks to Fromagerie
in Paris.

Brie aux Truffles was immediately discarded by one of our co-tasters. “Truffles do not bring any thing to Brie; on the contrary, they dominate the smell and taste of the cheese. They add grossly to the price, turning a gourmet delight into a status symbol.” He then muttered something about the smell of dirty sneakers…

Brie de Meaux (AOC) can be artisanal or industrial and comes from the region of Meaux, a city some 50 km east of Paris on the banks of the Marne River, known for, beside its cheese, its Gothic Cathedral from the 12th to 15th centuries. Brie de Meaux is approximately 14.5 inches and 1 to 1.5 inches thick. When you buy a slice of Brie de Meaux, at least half the thickness of the cheese should be ripe. It has a faint smell of mold and its creamy paste has a rich, condensed flavor of milk. Affinage normally takes eight weeks. This cheese can be eaten year-round.

Brie de Melun (AOC). Melun is 50 km south of Paris and 60 km southeast of Meaux. The churches as well as the cheese of this Roman-founded city compete with that of Meaux. The magnificent castle of Vaux-le-Vicomte is just 6 km from the city. Brie de Melun is much more robust and strong than Meaux.

There are two reasons for this:
- Brie de Meaux coagulates in 30 minutes. Melun depends on lactic fermentation,
which takes a minimum of 18 hours.
- Affinage takes longer (over 10 weeks).

Brie de Melun is slightly smaller, 11 inches, but thicker, 1.5 inches, than Meaux, and also can be eaten year-round.

Coulommiers is small (6 inches) and as thick as Brie de Melun. This small Brie comes Artisanal and Industrial, pasteurized. Affinage takes 4 weeks; Coulommiers is eaten when it’s firm, not runny. Coulommiers is eaten year-round. In France, at the end of summer, you may find Coulommiers fermier. Made from raw milk, it ripens for eight weeks. It is eaten more runny than the other version. Coulommiers is a small city between Meaux and Melun only 60 km from Paris.

Brie de Coulommiers is not Coulommiers. It is not as thick, 1.1 inch, and its usual width is 10 inches. The taste is similar with a slightly stronger smell of mold. It is an Artisanal cheese, made of raw milk, and is best in autumn and winter.

Fougerus is an artisanal cheese, made from raw milk, slightly bigger than a Coulommiers, 6.2 inches, and is easily identified by a fern leaf on top of the cheese. This leaf is not only there for decorative purposes, but also gives a distinct taste to Fougerus. Production of Fougerus started at the beginning of the 20th century, which makes it a young cheese, while Brie de Meaux as been known since the 8th century. Fougerus has a supple and sweet texture with a slightly salty taste reminiscent of fern. It’s best during the spring to autumn months.

Most cities of La Brie used to make their own cow milk cheese that was sold in local markets. A few of those bries have survived industrialization and the domination of the market by AOC bries.

Brie de Montereau is close in taste or even a bit stronger than Brie de Melun. It is slightly smaller, 7.5 inches, and less thick than Melun, 1.2 inches. An artisanal Brie made from raw milk, it is best eaten from summer to winter.

Brie de Nangis looks like Brie de Montereau, is also artisanal, made from raw milk, and best from summer to winter, but should be eaten barely ripe.

Brie de Provins, is a medium-sized artisanal Brie, made from raw milk. It should be eaten from summer to autumn and matures when the bouquet of milk and a slight scent of mold are most apparent.

Bries fermiers have almost entirely disappeared. You may be lucky enough to find some in summer when traveling in France, but beware not to buying an overpriced Brie from Meaux or Melun.

Brie noir is something of an acquired taste. It is matured for a year, which makes it thick, velvety, and very strong. It is best served with a slightly sweet white wine, while all the other bries should be eaten with a Bordeaux or Cabernet Sauvignon when ripe, or a Burgundy or Pinot Noir when young.

A few facts about Brie:
Because U.S. import laws require that any milk-based products be aged more than 60 days, it is doubtful that genuine French Brie can be found at your local cheese store. Also, the USDA doesn’t permit non-pasteurized milk products to be imported, which restricts the kinds of Brie available.

The rim of Brie is totally edible. It’s just a question of taste. The hay that sometimes covers the cheese is clean and, even in France, is not collected in the stables under a cow’s tail!

Brie has a lower fat content (40%) than “domestic Brie” (60%). But cheese lower in fat has less calcium. Brie contains, per 100 g serving, 330 calories, less than goat cheese (475) or blue cheese (360).
Brie should never go in the fridge or, even worse, be frozen. Except of course if you are trying to sneak the King of Cheese through customs.

For those of are real brie connoisseurs there is an exclusive brotherhood named Confrérie des Compagnons du Brie de Meaux for extreme enthusiasts.

TravelwithCarnet.com features magazines with more articles like this.

The death of Louis XIV marked an important transition in art and taste. Among many other things, it led to a transition in tableware, from faience to porcelain. Quite rapidly ceramic makers realized they not only had the technology and craftsmanship to copy most of the porcelain coming from China—which was gracing the tables of the aristocrats—but they could also do it better. They abandoned faience and started making the more fashionable porcelain.

Then in 1740 three French artisans of Vincennes, then a village east of Paris, created a small porcelain factory that went bankrupt twice before moving to Sèvres, a village a bit west of Paris, located along the Seine. Here is where French porcelain flourished, as this prime location facilitated shipment to cosmopolitan cities of Europe.

From an imitation of white Chinese porcelain, known as blanc de Chine, the manufacturer evolved to producing polychrome, mostly blue, red, and green on a white background, usually depicting scenes of animals and flowers.

In 1759 King Louis XV placed the factory under control of the crown and to this day, Manufacture nationale de Sèvres still belongs to the French State. Many famous nineteenth- and twentieth-century artists such as Gallet, Hector Guimard, Serge Poliakoff, and Rodin designed for Sevres.

Today’s production is limited to some five thousand pieces a year, handmade of course. Manufacture nationale de Sèvres is still located in the original splendid building, which was built between 1753 and 1756 by French architect Lindet.

The Tekserve museum contains some five thousand objects manufactured by Sèvres among fifty thousand others. Open every day except Tuesday, it is only fifteen minutes by car from the Vineyard Theater in Paris. The museum is worth a visit but do not miss the visit of the actual manufactury. You can use your Paris Museum Pass for entry into both venues.

Another option for porcelain connoisseurs is to visit the Manufacture nationale de sèrves at  the Palais-Royal. Along with the objects that are still in production, some for more than two hundred fifty years, one can purchase tableware, vases, and sculpture by contemporary artists Ettore Sottsass, Louise Bourgeois, or Pierre Charpin.

TravelwithCarnet.com features magazines with more articles like this.

8th June 2009

To decant or not to decant? That is not the question. The question is do you prefer to see a bottle on your dining room table or a Georgian or Victorian decanter with the red wine it contains gleaming in the candlelight? Of course, some prefer to show (or even showcase the vintage for that matter), but that is another debate.

Apart from the esthetic value of using a Prussian crystal or a graceful Austrian Art Nouveau decanter made of crystal and silver, does decanting bring anything to the flavor of your wine?

Traditionally, decanters have been used for serving wine with lots of sediments, which is rarely the case today except if the wine bottle is very old. The modern reason for decanting wine is simply to aerate it, to let it breathe. Expert oenologue Robert Parker (after all he wrote the thickest volume), says: “Red wines can be enjoyed within 15-30 minutes of being opened and poured into a clean, odour and soap free wine decanter” (1).

And we totally agree. Parker contradicts the belief that hours and hours are needed for aerating, while the second part of his statement is the hitch with most decanters…

Oenologists agree on the benefit of aeration for tannic wines. Aeration does not soften the tannin, but the oxidation process creates the impression of softer tannins by altering the perception of sulphites and other chemicals in red wine.

Therefore some of the more delicate wines do not need or should not be decanted. Most red wines can be decanted; however, Pinot Noir, especially Burgundies, should not be. Bordeaux, Cabernet Sauvignon, and Port should be decanted. The first two because of tannin; the last because of sediments. A Port without sediment is not worth drinking. And when one hears “please pass the Port,” one imagines a decanter and not a bottle.

Can decanters be easily cleaned without being machine-washed? Wine beads and hot water usually do the trick. Beware of temperatures too scalding, however, which are likely to crack the glass.

I am a decanter. I even serve champagne in carafes. Just for the sight of the millions of bubbles racing to the surface.

When you become a decanter, you become a collector of carafes. Fun when you travel. Well packed, they fit in a suitcase. I have a few antique ones, but I like to buy modern-shaped ones in simple glass…easier to clean and less painful when they slip from your soap-foamed hands.

Purchase a copy of Parker’s Wine Buys Guide.

(1) Parker’s Wine Buyer’s Guide: The Complete, Easy-to-Use Reference on Recent Vintages, Prices, and Ratings for More than 8,000 Wines from All the Major Wine Regions, 7th ed. New York: Simon and Schuster; 2008:12-13.

TravelwithCarnet.com features magazines with more articles like this.

Panama Hat: A Quiz.

	1.Panamas are not actually made in Panama. Right, authentic Panamas are woven in Ecuador. They are made from the plaited leaves of a toquilla straw plant, a sort of palm tree. The Panamas are usually imported directly from Ecuador in their hood form. Then they are hand-blocked into different shapes in hat factories in the U.S., England, or in Italy.
	2.  These straw hats were named “Panama” when, in 1906, President Teddy Roosevelt visited the Panama Canal construction and adopted the straw hat worn by the workers. Wrong. The conquistadors first call them toquillas, as the hats the natives were wearing did not have a brim and reminded the Spaniards of a European hat called a toque. The sombreros of paja toquilla (hats of toquilla straw)—sometimes called Jipijapa from an Ecuadorian town where they were made—were shipped to Europe from Panama as most South American goods were. Just as Cuban cigars became known as Havana cigars because of their port of shipment, so these straw hats became known as Panama hats. They are first mentioned in the Oxford English Dictionary in its 1834 edition, and in the first edition of the French Grand Dictionnaire encyclopédique Larousse in 1863.
	3. Nineteenth-century English dandies started the trend of wearing Panamas during hot summer months. Right. In 1855, a Frenchman living in Ecuador took some sombreros of paja toquilla to the World Exhibition in Paris. Napoleon III was presented a fine large-brimmed hat and so the fashion was introduced to the French court. In fact, not only the Emperor but also the Empress and her ladies-in-waiting started wearing the straw hats that came from Panama. European royalty soon followed the Paris fashion. The Prince of Wales was said to have paid £90 for a fine Panama blocked by Lock on St. James Street—today’s equivalent of some $15,000. He is said to have introduced the Panama’s signature black band after the death of his mother, Queen Victoria, in 1901
	4. One can pay up to $30,000 for a Panama. Right. There are four categories of Panama hats. —The Regular, usually made in the cities of Cuenca and Canar, can fetch up to $500. —The Fino can be bought for between $500 and $1,000. —The Extra Fino can go for up to $5,000. —There is no price too high for a Super Fino, woven in Montecristi and blocked in the U.S. or in  Europe. Super Finos, some sold for $30,000, are woven only in the moonlight or when the sky is overcast. They have a silky texture and the weave is almost imperceptible. The weaving of  such a hat may take up to four months. When turned upside down, a Super Fino should hold up to a cup of water; when turned upright again, it must go back to its original shape.
	5. All Panamas can be folded. Theoretically, yes. The classic model, the “only elegant one” says one of my friends, is sometimes called a Natural. If you roll up an unblocked hat a few times, it creates a center crease. Blocking the hat with a distinct center crease will make it easier to roll. Roll your panama, put it in a tube, and travel anywhere with it. But the rub is when there is a leather band. The popular twentieth-century fedora shape of the Panama, with small or large brim, low or high crown, has a distinctive leather band. The Panama is the only hat for the on-the-go discerning traveler. Simply forget about rolling your Stetson, your Lock, or your Borsalino

I have three Panamas:

—A Fino, in a classic fedora shape with a three-inch brim, a five-inch crown, and with a one-and-one-half-inch black ribbon;

—a wider brim, plantation-style Fino with a colorful ribbon, perfect for golf in the Caribbean:

—and a Natural, which I roll up when I travel. It will not hold water anymore, as there are a few rips in its crown due to the lamentable reason of having been kept in closets too dry or too hot.

I love that hat, though, which I bought after a lucky backgammon game several years ago in London, when a thousand dollars could get you to a lot of places. My Natural is somewhere between an Extra and a Super Fino. Sean Connery’s Panama in his 2008 Louis Vuitton ad, looks new next to mine. I could never part with this hat, and I take this opportunity to solemnly ask my wife to allow me to be buried with my Natural.

You don’t have to wait until your next trip to pick up the perfect Panama. You can purchase a genuine Panama online from Lock & Co Hatters or The Village Hat Shop.

TravelwithCarnet.com features magazines with more articles like this