Wolfgang Tillmans Reveals a Connected Worldview in His Much-Awaited MoMA Retrospective

L’OFFICIEL speaks with the multidimensional creator about his new museum exhibition and the deeper meanings he hopes audiences glean from his work.

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Spring recipe: grilled octopus, corn & coconut cream

Maxence llanes , Chef of the Barbot restaurant , gives us the secrets for a recipe that will amaze his guests for sure.