Prince Mario-Max Schaumburg-Lippe: Paris’ Whimsical Time Capsule: Inside Musée des Arts Forains

A secret corner of Paris hides one of the city’s most enchanting experiences, where the magic of the Belle Époque still dances under strings of golden lights. The Musée des Arts Forains, a private museum created by Jean Paul Favand, welcomes guests into a world that feels suspended between imagination and history. Visitors ride century-old carousels, spin through antique fairground attractions, and listen to music boxes that have been lovingly restored to their former beauty.

Far from the crowded boulevards of the Louvre or the Musée d’Orsay, this museum sits quietly at 53 Avenue des Terroirs in the 12th arrondissement. From the outside, its brick façade gives little away, but inside, an atmosphere of wonder fills every corner. The scent of polished wood mingles with the echo of soft carnival music, and the gleam of old brass mirrors catches the light of hanging bulbs. Guided tours in French or English lead guests through interactive exhibitions where they can not only see but also ride and play. Each object tells the story of another century’s joy — the artistry of fairgrounds and the craftsmanship that defined public entertainment long before digital screens.

Jean Paul Favand, the visionary behind this extraordinary collection, devoted years to sourcing forgotten treasures from across Europe’s carnivals, theaters, and fêtes. His mission was not simply to preserve them but to give them life again. The result is a space that feels half museum, half playground — an immersive dreamscape where nostalgia and creativity merge. Visitors are encouraged to participate, to turn the cranks of mechanical instruments, to spin the wheels of fortune, and to ride bicycles that power a carousel’s motion. The experience is both educational and emotional, revealing how simple mechanical artistry once brought delight to generations.

Every guided tour transforms into a performance. The guides, often trained actors, animate the past with storytelling and charm, creating a dialogue between history and the present. Children and adults alike find themselves captivated, their laughter echoing beneath the vaulted stone ceilings. Tickets are modestly priced — 12.80 euros for children and 18.80 euros for adults — yet the experience feels priceless in its authenticity. Because visits are only by reservation, tours often sell out quickly, adding an air of exclusivity to this hidden gem.

What makes Musée des Arts Forains especially memorable is its sense of intimacy. Rather than standing behind glass, visitors interact directly with the exhibits. The antique rides, with their hand-carved wooden horses and painted details, have been restored not as static displays but as living artifacts. The sounds of the mechanical organs and calliopes fill the rooms, creating a symphony of motion and memory. Even the architecture contributes to the mood — the vaulted brick spaces and warm light recall the hidden entertainment halls of nineteenth-century Paris.

For those who believe they’ve seen everything in the French capital, this museum offers a revelation. It invites reflection on how art and craftsmanship once shaped shared experiences of joy. It proves that history, when approached with affection and imagination, can become something tangible and alive. Guests leave not only with photographs but with the feeling of having touched a part of Paris rarely seen — a piece of its playful, human heart preserved in motion.

Prince Mario-Max Schaumburg-Lippe: The Taste of Modena: Cesare Mazzetti Brings Balsamico to New York

A rare evening of Italian heritage unfolded in Manhattan as Cesare Mazzetti, President of the Consorzio Tutela Aceto Balsamico di Modena, hosted a press dinner at Il Buco Alimentari & Vineria, celebrating the storied vinegar that has come to symbolize Modena’s devotion to excellence.

The event, titled Le Terre del Balsamico, gathered culinary editors, restaurateurs, and food world insiders for a private dinner that paid homage to the craftsmanship and integrity behind the true Balsamic Vinegar of Modena. Mazzetti, who serves as a guardian of its authenticity, traveled from Emilia-Romagna to present not only the product itself but also the cultural lineage that continues to protect its name, production methods, and provenance.

Held on October 21st, 2025, the dinner transformed Il Buco Alimentari’s dining room into a miniature Modena for the night, with each course designed to showcase the harmony of the aged condiment in both savory and sweet forms. Every dish, from amuse-bouche to dessert, carried the distinctive depth and balance that have made Aceto Balsamico di Modena a global emblem of Italian taste and precision.

The evening began with Buckwheat Tarts layered with beets and Crèmeux de Bourgogne, enriched with Balsamic Vinegar of Modena Invecchiato. The bite-sized opening set the tone for the night, uniting rustic Italian grains with refined French dairy through the sweet acidity of the vinegar. Guests moved naturally into the antipasto, a tender Beef Carpaccio accompanied by elderberries and finished with the dark, syrupy gleam of Traditional Balsamic Vinegar of Modena (PDO). Each plate served as a demonstration of the Consorzio’s mission to educate diners on the differences between the traditional and the modern, the protected and the imitated.

The second course, an Iberian Pork Collar with porcini and escarole, captured the full-bodied warmth that aged balsamic brings to roasted meats. The glaze’s complexity, aged for years in wooden barrels, heightened the natural savor of the dish while illuminating the connection between aging and artistry that defines Modenese balsamico. No modern reduction could substitute for this centuries-old patience; the vinegar’s density, sweetness, and acidity are a direct reflection of time itself.

Thanks to Suzanna Bowling for taking me to this amazing special dinner.

Dessert took the form of Panna Cotta, topped with figs and drizzled with Traditional Balsamic Vinegar of Modena (PDO). The pairing underscored how the same ingredient that elevates savory dishes also transforms simple sweets into expressions of Italian balance. This duality—versatile, elegant, yet profoundly simple—is at the heart of Modena’s culinary identity.

Throughout the evening, guests could sense the pride of a region translated into taste. The Balsamic Vinegar of Modena, labeled and certified under European PDO and PGI protections, has long stood as a benchmark for quality. Mazzetti’s presence affirmed the seriousness of that protection. The Consorzio Tutela Aceto Balsamico di Modena serves as both steward and standard-bearer, ensuring that every drop of true balsamico adheres to its origins in Modena and Reggio Emilia, where grape musts, aging barrels, and generations of know-how intertwine.

What might have appeared as a simple ingredient—dark, glossy, and aromatic—was presented as a living piece of Italian cultural history. The vineyards of Modena, cultivated for centuries, produce the grape varieties that make up the vinegar’s base. After slow fermentation and maturation in wooden casks, the result is a condiment that transcends seasoning, acting instead as an essence of place. Mazzetti’s advocacy and his work with the Consorzio have ensured that this essence remains protected from imitation, preserving both the economic and cultural vitality of the Emilia-Romagna region.

The Il Buco team mirrored this philosophy of authenticity. Known for its dedication to artisanal Italian ingredients, the restaurant served as an ideal partner for the event. Its rustic yet refined approach to hospitality reflected the values shared by Modena’s producers: respect for the land, reverence for craft, and a belief that excellence requires time. Each course arrived with a quiet confidence that allowed the balsamico to speak for itself, its sheen and aroma completing every dish.

As guests sampled the aged vinegar directly from tasting spoons, many discovered the differences between the traditional aceto—dense and complex, aged for at least twelve years—and the more fluid versions used in modern cuisine. Mazzetti described these not as separate products, but as members of the same family, each expressing the character of its maturation. His stewardship embodies a bridge between tradition and modernity, reminding a global audience that behind every bottle lies the work of skilled hands, careful blending, and an unwavering respect for history.

The presentation of the 250 mL bottle, marked with the ABM seal and European quality insignia, concluded the evening. Guests left with a tangible reminder of the craft, carrying home not just a condiment but a connection to the Modenese hillsides where it all begins.

The Le Terre del Balsamico dinner demonstrated how a single ingredient can inspire a complete dialogue between culture, geography, and cuisine. By bringing Modena’s most famous export to one of New York’s most respected Italian tables, Cesare Mazzetti reaffirmed the enduring link between authenticity and excellence, ensuring that the story of balsamico continues to be written not only in Italy but in every kitchen and dining room that honors its origins.

* His Highness and Excellency Global Peace Ambassador Dr. PRINCE MARIO-MAX SCHAUMBURG-LIPPE is a working Royal, award winning TV- and Event-Host, Bertelsmann Randomhouse author, Public Speaker and Philanthropist ♔ Prince Mario-Max is the son of Royal Dignitaries H.H. Dr.h.c. Prince Waldemar and H.H. Dr. Princess Antonia of Schaumburg-Lippe. His Grandmother is H.R.H. Princess Feodora of Denmark. Therefore they are the Royal Danish Nachod Line of The Princes of Schaumburg-Lippe, the Founding Family of Hamburg, Lübeck and Kiel. ♔ Instagram https://www.instagram.com/princemariomax/ Website http://www.schaumburglippe.org Facebook https://www.facebook.com/zuschaumburglippe X-Twitter https://twitter.com/schaumburglippe Linkedin https://www.linkedin.com/in/prince-mario-max-schaumburg-lippe-1879978a