The group of men are possibly of Eastern European origin and got off the bus near Little France Crescent.

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She enrolled in cooking classes at Le Cordon Bleu, where she realised that French cuisine was not about national origin, or some mythical connection to la France profonde: it was about technique.

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But then he does something unique in the world: While the rums start in the traditional fashion, produced in local distilleries and barrel-aged in the tropical sun, they are plucked from their country of origin at just the right moment and brought to the Ferrand estate in France, where they are refined for several more months in small French oak Ferrand cognac barrels.

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