{"id":48527,"date":"2026-05-21T16:55:56","date_gmt":"2026-05-21T06:55:56","guid":{"rendered":"https:\/\/luxuryescapes.com\/inspiration\/?p=48527"},"modified":"2026-05-22T10:42:05","modified_gmt":"2026-05-22T00:42:05","slug":"arrival-hall-travel-news-may-june","status":"publish","type":"post","link":"https:\/\/luxuryescapes.com\/inspiration\/arrival-hall-travel-news-may-june\/","title":{"rendered":"Arrival Hall: The Latest Travel News From May & June"},"content":{"rendered":"\n

Travel news from the past month including <\/em>exclusive rare wine pourings at Bistro Guillaume, new beachfront residences from Six Senses, degustation heroing caviar, ice driving with BMW and a return to the history of expedition travel.<\/em><\/strong><\/p>\n\n\n\n

Guillaume opens the cellar<\/h2>\n\n\n\n

Bistro Guillaume<\/a> at Crown Melbourne opened La Cave Priv\u00e9e on 18 May, and some bottles are already gone. The limited cellar release runs until end of month \u2013 26 Burgundies, eight poured by the glass via Coravin. On our visit, Jeremais walks us through the argon preservation before the tasting begins: the odourless, tasteless gas is inert and heavier than oxygen, sitting atop the wine as a barrier, keeping it fresh and its provenance intact.<\/p>\n\n\n\n

Director of Wine Matt Brooke says the Coravin is what made it possible. “[It] allows us to open wines that would normally never be poured by the glass so we were able to be much more ambitious with the selection,” he says. “From there, it was about building a journey through Burgundy.” Prestige, however, wasn’t the only influence when it came to deciding the final list. “It’s about balance, drinkability and the way the wine enhances the experience.”<\/p>\n\n\n\n

We start with the 2018 Fran\u00e7ois Raveneau Chablis Butteaux Premier Cru and oysters, mignonette and house cold-smoked salmon with brioche and, what I initially take for parmesan shavings, horseradish. It’s Brooke’s favourite on the list, adding “You get that classic Chablis minerality, almost an oyster-shell character \u2013 it works beautifully with seafood.” Raveneau ferments in stainless steel, so there’s no oak, no stone fruit.<\/p>\n\n\n\n

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Next is the 2019 Domaine Leflaive Meursault Sous le Dos d’\u00c2ne Premier Cru. It’s wooded but becomes less so against the twice-baked Roquefort souffl\u00e9. The blue cheese draws the oak back and the wine opens up. Four plump scallops arrive in the shell, taking laps in caf\u00e9 de Paris butter. It’s here I regret finishing my Baker Bleu sourdough a course earlier.<\/p>\n\n\n\n

The confit duck comes with a 2018 Domaine Armand Rousseau Gevrey-Chambertin, cherry-forward and earthy. Served over meaty lardons, peas and tarragon sauce, the duck is rich, fatty and deeply savoury. No notes. <\/p>\n\n\n\n

Before we leave, Jeremais hints that La Cave Priv\u00e9e will return in June \u2013 different grapes, different terroir, nothing confirmed yet. Watch this space.

La Cave Priv\u00e9e runs until 31 May 2026. <\/em><\/p>\n\n\n\n

The White Lotus checks into Paris<\/h2>\n\n\n\n

HBO has confirmed that the Mandarin Oriental Lutetia<\/a> on Paris<\/a>‘s Left Bank will feature as a filming location for The White Lotus<\/em> Season 4 \u2014 the show’s first move into France. Season 4 is set against a fictionalised version of the Cannes Film Festival, with production spread across the C\u00f4te d’Azur and Paris. The Lutetia, a 184-room property in Saint-Germain-des-Pr\u00e9s that opened in 1910, has previously hosted the likes of Charlie Chaplin, Hemingway and Picasso.<\/p>\n\n\n\n

It’s the second time a Mandarin Oriental property has appeared in the series \u2014 the Bangkok flagship<\/a> featured in Season 3. Production is expected to wrap in October, with a release date yet to be confirmed.<\/p>\n\n\n\n

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