this is bbc news. the headlines: polls have opened in france in the first round of the french presidential election, with president macron facing a strong challenge from marine le pen. britain says there's further evidence that russian troops have a deliberate strategy

of targeting civilians in ukraine. an inquiry into how the tax arrangements of the uk chancellor's wife became public is now underway, the bbc understands. the frontrunner to become pakistan's next prime minister says the removal of imran khan in a late—night confidence vote is a chance for a new beginning for the country. now on bbc news, the travel show. this week on the travel show: the museum with nothing to hide. the fact that everybody can see so many more artworks, it opens up new perspectives. it is a wonderful thing. how to pick a greener hotel. this is not good. this is the good guys, refillable. and rustling up a light lunch in the freezing seas of iceland. i'm looking forward to hearing what you think about foraging

in iceland in late november. i was kind of hoping you might have some indoor activities. we are starting this week in the netherlands, in the city of rotterdam, europe's largest seaport known for its quirky architecture and now its game—changing approach to looking at art. it's all down to this brand—new eye—catching building in the city's museum park. the depot boijmans van beuningen is the world's first

publicly accessible art storage facility and from the outside it looks a bit like a giant space—age teacup, so i wonder what the inside�*s going to look like. after flooding forced the museum to move the collection out of its usual storage facility, the team rethought the entire concept of an archive. gone was the idea of a warehouse with a security guard and a dog, replaced by a concept based on radical transparency. my goodness, look at this place! what an incredible space. yeah, you like it? tell me the concept behind this place because this is like no warehouse i could imagine. it is open storage. the first thing is that museums, they have a collection that you show to maybe just 3—6—7% but it feels awkward because many things sink into oblivion or do not get

the care that is necessary so we opened our vaults with all the art collections to the audience and we show how we work with the collection to clean paintings, to restore things that are not in a good shape. the audience is the owner and we are the very proud ca reta kers. this is almost the opposite of a curated museum. items aren't displayed by artistic theme or historical significance. instead, they're organised by the conditions that will best preserve them. this is brilliant because you don't expect to see these things all in one place, i can see some ceramics there, furniture. yeah, yeah. if you look at the material you see a sewing machine and you see a metal face, it's the same kind of care. so these are just grouped by the kind of climate they need, the kind of lighting conditions? exactly, and size as well, so it is total democracy you could say. each item is treated

in the same way, so they are all equal, so what you see is the very, very important and expensive ones, like the tower of babel, it's 400 million euros, but you can also have a look at such as sewing machine, which my mother had, too. the access visitors have is remarkable. you can even request to see certain individual pieces of your choice. i found a group with their guide and you have to have a guide when you come here because i guess they can't just let people loose among these racks of possibly priceless works. and they get white coats, too. where's my coat? the only real limiting factor here is time. because the environments

are so strictly controlled, visitors are only allowed in certain rooms for a limited period. even a small group can alter these delicately balanced conditions. this is very much a working building where you get to see the inside story of a museum. this is the paintings conservation studio... the art handling, restoration and cleaning of items all happens here in full view. is this a mondrian? this is a mondiran painting. are you working on this? yep. it's part of a research project which has two paintings by mondrian. tell me about the work that you do here. the research is about the yellow in particular. this one we have unframed so now i can look at it more closely. i am trying to find out if the yellow has just as much cracks as the other colours or if the yellow has changed over time.

can we have a look at it under the microscope? yes, i can position it under the microscope and then you can see it through the computer. you can see the yellow layer that is on top of the white layer. the cracks... yeah, you can see the cracks. is that just age? that's age, yeah. do you ever restore those elements to get rid of the cracks or this is just part of the history of the piece? yeah, it's part of the ageing so, but sometimes cracks can become so disturbing that there might be a reason to retouch it but for this painting i don't think that will happen very soon. the depot isn't the only place reinventing its archives. the world's most visited museum, the louvre in paris, has just relocated its vaults to a huge high—tech campus in northern france. it's only open to academics

but claims to now be one of the biggest study and research centres in europe. meanwhile, london's v&a museum plans to open storehouse on the olympic park in 2024 putting hundreds of thousands of items on display for the first time in generations. one of the biggestjoys of all this open access is a direct contact with the people whose job it is to look after the exhibits. it has made ruben here a man very much in demand. hello there. hello. sorry to interrupt, could i ask what you are doing, what you are looking for? a visitor asked us online if the frame is original or not. and is it? i don't think it is. if you look closely you can see it is white and on brown, if it was originally would be an oak frame. the ornaments would be carved out of the wood. and not molded? exactly. so anyone can just send

you an e—mail and ask a question about a piece? exactly, the whole collection is actually visible online and there is a button so you can just click on it and ask any question and it will come into my mailbox. so when you have members of the public coming through here, how does that feel for you? is it distracting, what do you do? in the beginning it was a little bit distracting but i'm just supposed to continue to do myjob and do whatever i am doing. do you get more questions from people? yeah, prying eyes. laughter what you make of this idea of a kind of inside—out museum, where you can see behind the curtain? the fact that everybody can see so many more artworks enables people to ask questions that we might never have thought about before. so it also makes us think about our collection and it opens up new perspectives of the collection, of course. it is a wonderful thing.

ruben looks after around 2000 old masters, but there was one in particular he was keen to show me. so this here is one of my all—time favourites, portrait of a schoolboy from 1531. i think it is just wonderful because it is such a delicate portrait, and actually the most interesting visual thing in the painting is the small item that he holds in his hands. there is a latin saying on the paper, and you can actually read it in mirror view through the paper, so i think it is so witty to have done that. and also it is beautiful. it's wonderful, absolutely. just while i've been here i think have probably seen a dozen artworks i've never seen before that utterly captivate me, they're incredible. what an amazing way to see art, so different.

this spring, it is hoped that more thani million people will head to the keukenhof gardens for the annual tulip festival, commonly known as the world's largest flower park, it boasts a dazzling display of around 7 million buds, blooming from march until may. this is the first time the park has opened for two years and they are celebrating with a historical theme, looking at how flowers have been represented across centuries of art, architecture and design. if you prefer music festivals to floral ones, amsterdam's dgtl returns in april with a packed lineup of electronic artists. there is a strong eco theme with the organisers claiming it is more sustainable to come along and dance the night away than it is to stay at home. they are aiming to become an entirely climate neutral event, reducing the amount of waste per visitor to zero, encouraging people to arrive by public transport

and powering it all with renewable energy. for the foodies, alkmaar�*s weekly cheese market rolls around again at the end of the month, in a tradition that dates all the way back to 1365, up to 30,000 kilos of cheese is ceremonially stacked in the main square. porters in traditional dress then cart them away to be weighed and sold. it's running every friday until september 24. and any spring visitor to the netherlands should try to make the annual kings day celebrations, marking the birth of the current monarch, king willem—alexander, on april 27. as many as a million people arrive in amsterdam to attend markets and toast the occasion at massive street parties. just remember your orange outfit. still to come here on the travel show: low carbon luxury.

ways to make your stay more sustainable. here we have dulse. they only grow in certain areas where freshwater meets the ocean. and the tasty treats hidden on the icelandic seabed. so don't go away. hi, i'm juliet kinsman. i am a sustainable hotel expert, i'm sustainability editor of conde nast traveler magazine and i also work with hotels to make sure they tell their stories of being eco without any greenwash. so, i think at some counts, there are about 800,000 hotels in the world. that is a lot of businesses operating to give us our holidays and our business travel, but that also means a lot of energy used, a lot of sheets being changed, a lot of laundry, a lot water — think of all of the swimming pools! they could do a lot better, and i think what we need to do is really think about, when we spend time in a hotel,

it's less about excess, indulgence, things, stuff and more aboutjust having really great experiences. so, there's a new generation of hotels opening, it's really exciting, and one of them is is saorsa 1875, which is a vegan hotel, so that means obviously it's plant—based, no animal products, which also means its supply chain will have much less carbon emissions, particularly methane, which won't be contributing to global warming in the same way. we don't want to be a fusty old hotel. we want to be — we want to be quite forward thinking in our design and the vibes, so that's what we try to provide here at the hotel. another hotel i absolutely love for being much more transparent about exactly how they operate is fogo island in newfoundland in canada. they have a label — they call it the economic nutrition label — which shows you where their money goes, and what's most interesting about that is a lot of it stays with the staff and in local

pockets, and that's what's key. so i'm gonna give you three things to think about when you book a hotel so that you can have a better trip that does more good. number one. in everything we do, book local, buy local. so, choose a locally owned hotel where you know the money from that business is more likely to stay in local pockets, where the people who own it may be from that place, so they are more likely to care about the destination, better custodians, and that is one of the key ways to tackle many of the symptoms of all the problems we see in the world today. it's all about community economics — spending local, thinking global. number two, accreditations. what a sea of confusion that can be. we often want to look for a badge or a seal of approvalfrom an organisation that has weighed up whether that business is responsible. now, the thing is with travel and hotels, there are hundreds of them out there, so how do we know what they mean? one that i love is eaathcheck, particularly if a hotel has reached platinum status — but they have paid for that accreditation. the gstc — that's the global

sustainable tourism council — are somebody who works independently. it originally stemmed from the united nations and their framework is very reliable. but how do you know someone is actually following it? so, be alert. look at every hotel's own website, see how they talk about sustainability. they really need to notjust tell you they are sustainable, eco, orjust use these words, they need to show you. so, make sure they are talking about the right things, such as how they measure their energy consumption and how they look after their local community. is it good for nature? is it goof for community? that's a better hotel to book. number three. this is a simple one — be minimalist. it's so tempting when they put all these things out for us to use but this? not good! more stuff! even this one that's dressed up to look a bit eco, it's gonna end up in landfill. this is not good. this is the good guys — refillable. i reallyjust try and minimise everything i use and think if that's gonna end up in the garbage, i don't want to use it. keep things simple. stay minimalistic.

up next, we're on the hunt for more tasty treats in some of the world's most exciting cities. kate hardie—buckley headed to the icelandic capital of reykjavik. reykjavik, iceland's capital on the edge of the arctic circle gets very little sunlight during the winter months and its remoteness has meant that people have always had to come up with ingenious ways of securing, preparing and cooking their food. for centuries, icelanders maintained a simple diet using techniques such as fermentation, dehydration and smoking to prepare theirfood. chef fanney dora loves to experiment with traditional agreements to create new flavours, and she's invited me to the lady brewery for a drink to warm up. i would say what's special about icelandic cuisine is that pureness. i use a lot of icelandic products — icelandic fish, seaweed — and try to

put my stamp on it. for example, utilising seaweed with vegetables to get, like, more umami flavours into it. tell me what you'd like me to bring for you. i would love for you to go and fetch me some salmon. i would also love it if you could meet raxel, my friend, and go foraging seaweed with her. i love foraging. yeah, i'm looking forward hearing what you think about foraging in iceland in late november! i was kind of hoping you might have some indoor activities! i start off exploring a food source that's has undergone a revival in icelandic cuisine — seaweed. ragnheidur axel has foraged the superfood for decades. so here, we have dulse. they only grow in certain areas, where freshwater meets the ocean. so, let's take those and then we can dry those for fanney. icelanders used to be ashamed

of going to pick their seaweed and they would hide it, that they were picking dulse, but now, it is a really valuable raw material. we also find the much—sought—after sea truffle. people say it tastes like truffles from tuscany. it's that distinctly umami flavour. in icelandic, it's called pangskegg. it's �*seaweed beard'. seaweed beard. yeah, because it looks like beard. chuckles. i next travel one hour south of the capital to the west ranga river, to meet the man known as �*the salmon whisperer�*. phew! and then, i pull back? yeah, pull back, stop and wait a little bit. 0k, good. the fishing season is over but we've secured a special permit to chance our luck. at what stage does

the salmon reach the river? in the middle ofjune and then in october, they put their eggs here in the river and the eggs becomes a little parr. and when they are getting big enough, then they go to the — to the sea to feed up, and then they come back up to the river, one or two years later, just to take part in the love life here. so this is a romantic spot for the salmon? yeah, yeah, yeah, yeah, yeah! it's quite a big industryjust for trawlers to come and fish in iceland for salmon because our salmon stock is quite good. it's kind of a mecca for many people to come here and fish for salmon. despite stefan�*s skills and my enthusiasm, the fish are not biting. so we're going to give it a few more minutes and them, what's plan b? well, we have some frozen salmon, so it — we can always use that. yay! the back—up option! thank you so much, harper. thank you.

i've returned to the lady brewery where i met chef fanney to find out more about the women crafting these unique beers. this is first lady. 0h, she's super happy to see you! only 3% of all craft brewers around the world are owned by women. we were shocked. porey halldorsdottir also made an interesting discovery about the origins of brewing beer. it was always a kitchen job, so it was always in the hands of women throughout the centuries. so, it was women who created beer? yes! wow! and, like, they had these pointy hats, the ale wives. they were sweeping the corn and they had, like, the cat — the black cat — and the big pot and they were, you know... witches! witches. that's how we interpreted this history of beer and beer making. i meet chef fanney at her restaurant hnoss to see her work her magic.

it's a beautiful colour, this salmon. yeah, it is. let's use this. yes. the salt with the truffles, seaweed. yeah. what are, then, the sort of traditional icelandic flavours that you're playing on? it's the smoke and it's the pickling and it's the freshness of the fish. you don't need to do much because the product already is amazing. it's a beurre blanc sauce, it's got a lot of butter and the butter has been smoked. this is the dulse that you brought to me. yep. and then, this is sugar kelp. i use both of those seaweed to make my smoked carrots, which i'm gonna use as a... this looks like smoked salmon. mmm. i'm just put a little bit of seaweed in some apple cider vinegar. a lot of people think that we're only about fermented food. i always say it's a part of us, it is not what a typical iceland will eat on a day—to—day basis. 0ur cuisine in iceland, it's more about utilising, you know, what we have learned living on this island,

and what we have now is an abundance of fresh produce and fresh fish and meat. mmm. it's got that umami flavour. it's from the dulse. yep. so this is the pickled seaweed. hmm. tastes, like, totally different. wow. that's almost fizzy. yeah. that's really good, fanney. cheers. skol that was kate hardie—buckley there in reykjavik. and that's it for this week's show, but coming up next week... lucy is in naples to explore the archaeological treasures being opened to the public for the very first time. oh, my god! yes! look at this! this is the star. and if you'd like to catch up with some more of our recent adventures, you can find us on bbc iplayer. we're on social media, too — on facebook and instagram. we can find us by searching bbc travel show and looking

for the blue logo. until then, i'm off to get some more coffee and stroopwafels. bye— bye! todayis today is still on the cold side as it has been over the past few days. we have got low pressure sitting to the west of the uk. this cloud is beginning to pushing and turning the sunshine rather hazy. a lot of cloud in north somerset from earlier on but also some say whether cumulus. more cloud as we head towards the latter part of the afternoon.

temperatures a shade higher than yesterday. the cloud of thick enough in the west to give a little rain in northern ireland. the breeze picking up northern ireland. the breeze picking up in western areas and increasing elsewhere. there will be a lot of cloud around overnight. not much rain around. most of it in northern ireland. but the upshot means it is going to be a lot milder than last night with temperatures typically four or 5 degrees. temperatures will continue to rise. there won't be much rain in the forecast on monday. we have got a couple of bands of short lived rain sweeping northwards, mainly at the western side of the uk, through the midlands. much of east of england may well be dry. temperatures beginning to lift. around 17 celsius in the south—east of england. we are seeing those temperatures are rising because the really cold air is being pushed away to the north of scotland. more of a southerly breeze heading our way. at the same time as

temperatures are rising, we have got this owner of cloud and rain all the way from spain up across france and heading to the uk, bringing with it a pulse of rain. the rain continuing to work its way northwards on tuesday. still quite windy in the north—east. the rain could be heavy and thundery. where it brightens up, that could trigger a few sharp showers as well. still quite chilly in the north—east of scotland but towards the south—east of england, temperatures getting up to 17 or 18 degrees. that weather front will take the rain out into the north sea overnight. things calm down as we head into wednesday. it could start off a bit misty and murky across western areas. some sunshine coming through now and again could trigger one or two light showers. most places will be dry with a bit of sunshine. temperatures are lifting in the central belt, 19 in the south—east.

this is bbc news. welcome if you're watching here in the uk or around the globe. i'm annita mcveigh. our top stories... polls have opened in france — in the first round of the french presidential election, with president macron facing a strong challenge from marine le pen. britain says there's further evidence that russian troops have a deliberate strategy of targeting civilians in ukraine. "put the weapons down" — pope francis calls for an easter truce in ukraine, leading to negotiations and peace. 0pposition parties in pakistan are preparing to form a new government, after the removal of imran khan in a late—night confidence vote. 0ur motivation is to conduct electoral reforms and move towards a more democratic pakistan.

an inquiry into how the tax arrangements of the uk's