This year, we celebrate the 60th anniversary of the 1958's World Exposition in Brussels — known by Belgians as EXPO '58. For the occasion, our Designer Team has made the iconic event their main source of inspiration for our current Spring/Summer collection.
It’s time to wrap up warm but look cool. You’re in for a treat with our 4 favourite knitwear of the season!
In our city guide series, we chose to meet with concept store AIDA's team in Shoreditch, East London. They took the time to tell us more about their shop as well as their favourite places in town.
We’re ready to welcome spring with arms wide open! It’s the time of the year to update our wardrobes with revisited classics and new cuts set to become timeless favourites. Discover our three new (and already favorite) pants.
The end of the year is nigh, so we've put together a "best of year" playlist to say goodbye to 2017. Each track is special to us and we hope you enjoy listening to them.
We've asked 4 of our favorite chefs from Brussels to create a recipe using the Smashbox, and they've taken it pretty seriously. Using our Smashbox, Philippe Emanuelli (the chef behind Café des Spores and Crab Club) created an appetizer that is both surprising and incredibly sophisticated. Here's the recipe.
We've asked 4 of our favorite chefs from Brussels to create a recipe using the Smashbox, and they've taken it pretty seriously. Anna Le Saux, pastry chef at Villa Lorraine Traiteur, has created a delightful dessert with our Speculoos. Here's the full recipe.
This season, we've decided to ask three of our favorite stylists to pick outfits from our kids’ collection and to dress their own children for a very special and personal editorial. Discover how Charlotte Huguet, mother of two & talented kids stylist for ELLE France has styled her two sons using pieces from our current collection.
We've asked 4 of our favorite chefs from Brussels to create a recipe with the Smashbox, and they've taken it pretty seriously. Joel Geismar - chef and founder of El Camion and Garage à Manger, used speculoos in a savory recipe to create his own version of a classic French dish: blood sausage and apple compote. Here's his recipe