LUXSURE MAGAZINE Spring-Summer 2025: a manifesto of radical beauty and exceptional jewellery...

by Pascal Iakovou

Four Seasons: Luxury as an Act of Remembrance

by Pascal Iakovou

Château de Calavon: Four Interpretations of a Provençal Terroir

by Pascal Iakovou

Alibaba, Qwen, and the “full-stack” strategy: What Europe May Not Yet Understand...

by Pascal Iakovou

Van Cleef & Arpels Revives “Egyptomania,” a Century After Tutankhamun

by PASCAL IAKOVOU

Kalahari: A Careful Exploration of Cassis’s Terroir

by Pascal Iakovou

The Liberated Body as a New Grammar of Fashion

by PASCAL IAKOVOU

Riva 54Metri: When a Legend Takes on a New Scale

by PASCAL IAKOVOU

Louis Vuitton Monterey Ceramic: The Watch That Makes a Statement

by PASCAL IAKOVOU

Clos Val Bruyère, a white wine from Cassis, nestled between the sea...

by Pascal Iakovou

Le Frida Welcomes Homer Lobster: Place Vendôme’s New Hidden Gem

by PASCAL IAKOVOU

Hublot and the Secret Language of Color

by PASCAL IAKOVOU

Saint-Joseph Blanc 2023: Marsanne Faces the New Climates of the Rhône

by Pascal Iakovou

No Added Sulfur 2020: When the Winery Chooses to Take a Back...

by Pascal Iakovou

Jim Beam Pineapple: When Bourbon Embraces a New Flavor Profile

by Pascal Iakovou

Will robot manufacturers take a back seat to those who own the...

by Pascal Iakovou

Off-White Brings Together Ten Creatives in Paris to Carry On Virgil Abloh’s...

by PASCAL IAKOVOU

Cairanne La Grande Réserve White 2019, a Rhône blend that goes against...

by Pascal Iakovou

The Nohée Book Award: When 90-Year-Old Readers Choose the Books of the...

by PASCAL IAKOVOU

Sebago Celebrates Its 80th Anniversary: The Penny Loafer Takes a Boat Ride...

by PASCAL IAKOVOU

Bang & Olufsen: Sound as a Travel Companion

by PASCAL IAKOVOU
Découvrir Luxsure Magazine — édition septembre 2026

The Fashion

The Liberated Body as a New Grammar of Fashion

by PASCAL IAKOVOU

Off-White Brings Together Ten Creatives in Paris to Carry On Virgil Abloh’s Legacy

by PASCAL IAKOVOU

Sebago Celebrates Its 80th Anniversary: The Penny Loafer Takes a Boat Ride on the Seine

by PASCAL IAKOVOU

In Florence, the heat wave broke all records. The tailor, however, held his ground.

by PASCAL IAKOVOU

Armani Privé, Boudoir: Intimacy as the Ultimate Expression of Style

by PASCAL IAKOVOU

At Balmain, the window display depicts a disappearance

by PASCAL IAKOVOU
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Luxury and AI

Alibaba, Qwen, and the “full-stack” strategy: What Europe May Not Yet Understand About Chinese AI

by Pascal Iakovou

Will robot manufacturers take a back seat to those who own the technology stack?

by Pascal Iakovou

AI in Business: Technology Advances, Execution Makes the Difference

by Pascal Iakovou

The Pilot’s Illusion: Why More Than Half of Companies Still See No Return on Investment from AI

by Pascal Iakovou

Trust Can’t Be Hacked: Why AI Is Turning Cybersecurity Into a Matter of Sovereignty

by Pascal Iakovou

Digital Sovereignty: Europe Is Discovering That the Cloud Is Not Just a Convenience

by Pascal Iakovou
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Watches and Jewelry

Van Cleef & Arpels Revives “Egyptomania,” a Century After Tutankhamun

by PASCAL IAKOVOU

Louis Vuitton Monterey Ceramic: The Watch That Makes a Statement

by PASCAL IAKOVOU

Hublot and the Secret Language of Color

by PASCAL IAKOVOU

Glenfiddich proves that a great single malt also holds its own in cocktails

by PASCAL IAKOVOU

Paul Seixas Joins the Breitling Squad: When Watchmaking Meets French Cycling

by PASCAL IAKOVOU

Hublot in Saint-Tropez: Luxury as Color

by Pascal Iakovou
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Beauty and perfumes

B683, Ten Years Later, as Seen from Fifty Trade Shows Around the World

by PASCAL IAKOVOU

Aestura, the cream that refreshes sensitive skin

by Pascal Iakovou

Trudon brings fragrance into everyday life

by PASCAL IAKOVOU

Olivier Echaudemaison, the creative mind behind Guerlain’s new look

by PASCAL IAKOVOU

La Foux’s Brume Essentielle: When a Provençal Spring Becomes a Cosmetic Ingredient

by Pascal Iakovou

Final Touch, or the Rise of On-the-Go Hair Styling

by Pascal Iakovou
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Wines and Spirits

Château de Calavon: Four Interpretations of a Provençal Terroir

by Pascal Iakovou

Kalahari: A Careful Exploration of Cassis’s Terroir

by Pascal Iakovou

Clos Val Bruyère, a white wine from Cassis, nestled between the sea and limestone

by Pascal Iakovou

Saint-Joseph Blanc 2023: Marsanne Faces the New Climates of the Rhône

by Pascal Iakovou

No Added Sulfur 2020: When the Winery Chooses to Take a Back Seat

by Pascal Iakovou

Jim Beam Pineapple: When Bourbon Embraces a New Flavor Profile

by Pascal Iakovou
View All

Gastronomy

Le Frida Welcomes Homer Lobster: Place Vendôme’s New Hidden Gem

by PASCAL IAKOVOU

In Mykonos, vacation memories are now something you can eat

by PASCAL IAKOVOU

Danico, 10 years old and a spot in Europe

by PASCAL IAKOVOU

The Strand Al Fresco, or the Return of the “Home-Grown” Saint-Tropez

by Pascal Iakovou

Fat Belly, the Asian rotisserie as a slow-cooking cuisine

by PASCAL IAKOVOU

At Les Petits Parisiens, the cellar doubles as a kitchen

by Pascal Iakovou
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Travel

Four Seasons: Luxury as an Act of Remembrance

by Pascal Iakovou

Riva 54Metri: When a Legend Takes on a New Scale

by PASCAL IAKOVOU

RADDA ARTE: Tuscany Becomes an Open-Air Art Gallery

by Pascal Iakovou

Summer 2026 at Le Meurice: the Palace Lunch Box, the Ducasse delivery tricycle, and the rosé champagnes at Bar 228

by PASCAL IAKOVOU

In Anacapri, a luxury hotel that collects more than it hosts

by PASCAL IAKOVOU

The Renaissance Hotel in Saint-Cloud: Summer Without Leaving Home

by PASCAL IAKOVOU
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