Daynà, founded by Pascal Tribouillier, who has performed  a traditional ayurvedic head massage.

Pierre Kirgo, labour’s psychosociologist has explained us how an excessive indivividualism determines  the labour’s world and reduces the collective bond.

Susanne Junker, photographer, has shared a series  of self-portraits .

That evening, each of the the guests  has discovered the cuisine of the hair stylist Olivier Dutel who has converted his fingers to the great cuisine. The dishes have come with a tempting range of wines. In order: a champagne of the côte des blancs  aged in cellar with  Rostello di San Stefano, Parmegiano di Angelo da Milano, Nizza Oliva, Amanda de Mallorca, Radicci di Pariggi and sel de celeri. A Domaine Daniel-Etienne Defaix Chablis 1er Cru Cote  de Léchet  2001 with a mousse of Pastinaca sativa with eggs of Cyclopterus lumpus  and a slice of pumpernikel. A Château Haut-Batailley, Pauillac 1989, Grand Cru Classé of 1855 on a  veal Blanquette and crunchy spring vegetables. A Ramos-Pinto Vintage Port 1983 on a pâte persillée of Stilton in Derbyshire county. The unmatched Schloss Johannisberg Riesling Spätlese Grünlack 2009 served with delicious strawberries Mille-feuilles.