FHxD Insider | The Indulge Issue 2023

INSIDER—

October / 2023

INDULGE

Volume 03 / Issue 04

Four Hundred by Design / Lookbook

A MESSAGE ON INDULGE NEW YORK, NY —

A

s Head of Dining at Four Hundred it gives me great pleasure to introduce this Fall’s issue of INSIDER — INDULGE and welcome you to immerse yourself into the Culinary and Mixology world inside this collection of properties. This issue is centered around exploring innovative dining and cocktail experiences where you will lean into your 5 senses.

Food has always been an integral part of traveling. In fact, our shared history, culture, and traditions are all rooted in food. For many people, food is key to preserving cultural identity. Recipes and cooking techniques are passed down through generations and carefully evolved over time through individuality and creativity.

Food is the connector of people to places. It’s a table to gather around to savor authentic cuisines and share stories and memories collected over the course of the day, a week, or a lifetime.

Indulge in this issue of INSIDER, where we showcase properties offering a variety of experiences from a small rustic palapa in the Yucatan offering traditional cooking classes that date back to century-old recipes, to a mixology class aboard a boat on the sophisticated Lake Como.

Furthermore, a restaurant in Switzerland prepares a dish with chamois, a goat-like animal we’ve never heard of on a menu, to a dining soiree where art, food, and cocktails are blended into an unforgettable experience in London. Lastly, for wine lovers, a celebration of the production of the first bottle of wine in South Africa 365 years ago.

We invite you to explore new restaurants, nuanced seasonal menu tastings, chef-driven collaborations, carefully crafted pop-ups, or just a glimpse into a local’s eyes for an authentic gathering amongst new friends.

Happy reading and Buon Appetito!

Lace Miller HEAD OF DINING FO U R H U N D R E D

INSIDER

OCTOBER 2023 INDULGE PAGE 2

FOUR HUNDRED BY DESIGN FORWARD

FOUR HUNDRED BY DESIGN CONTENTS

THE OWENMORE RESTAURANT AT BALLYNAHINCH CASTLE PAGE 06 COCINA MAYA EXPERIENCE AT CHABLÉ YUCATÁN PAGE 10 AN ARTISTIC RESIDENCY AT ROSEWOOD LONDON

PAGE 14

THE FLAVORS OF THE AMALFI COAST AT ANANTARA CONVENTO DI AMALFI GRAND HOTEL

PAGE 18

BEEFBAR ARRIVES ON ST. BARTS AT HÔTEL BARRIÈRE LE CARL GUSTAF SAINT-BARTH

PAGE 22

AWAKEN YOUR SENSES AT ONE&ONLY PORTONOVI

PAGE 26

INDULGENCE REACHES UNBEE-LIEVABE HEIGHTS AT THE DOMINICK PAGE 30 OMAKASE AT MIKURIYA RESTAURANT AT THE DOLDER GRAND PAGE 34 COOK LIKE A LOCAL AT THE SIAM PAGE 38 CELEBRATE SOUTH AFRICA’S WINE BIRTHDAY AT ONE&ONLY CAPE TOWN PAGE 42 GIULIA: LAKE COMO TO MEXICO SAILING SIP-BY-SIP AT GRAND HOTEL VICTORIA CONCEPT & SPA PAGE 46 BETWEEN EARTH AND SEA AT HÔTEL CRILLON LE BRAVE

PAGE 50

A TASTE OF THE FINEST SOUTH AFRICAN VINTAGES AT ROYAL PALM BEACHCOMBER LUXURY PAGE 54 OCEANFRONT MIXOLOGY MASTERCLASS AT CASA DE CAMPO RESORT & VILLAS PAGE 58 TERROIR-FORWARD CUISINE AT MANOIR HOVEY PAGE 62 OMAKASE EXPERIENCE AT NOBU HOTEL LONDON PORTMAN SQUARE

PAGE 66

BOMBAY BRASSERIE OPENING SOON AT TAJ CAMPTON PLACE PAGE 70 THE ROOFTOP RESTAURANT AT THE DOLLI AT ACROPOLIS

PAGE 72

A 5-STAR CULINARY JOURNEY AT LA RÉSERVE GENÈVE PAGE 74 WILD WEEKS IN ZURICH AT LA RÉSERVE EDEN AU LAC ZURICH INSIDER OCTOBER 2023 INDULGE PAGE 5

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THE OWENMORE RESTAURANT B A L LY N A H I N C H CA ST L E

CONNEMARA, GALWAY, IRELAND —

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he Owenmore Restaurant has one of the most magical settings in the country with incredible views overlooking the river outside, and one of the finest Irish art collections inside, ensuring guests are surrounded by incredible beauty. This fine dining restaurant offers a table d’hôte menu each evening featuring local ingredients, the vision of Executive Head Chef Danni Barry & her team.

INSIDER OCTOBER 2023 INDULGE PAGE 6

BALLYNAHINCH CASTLE CONNEMARA, GALWAY, IRELAND FOUR HUNDRED BY DESIGN HOTELS AND RESORTS COLLECTION

BALLYNAHINCH CASTLE CONNEMARA, GALWAY, IRELAND FOUR HUNDRED BY DESIGN HOTELS AND RESORTS COLLECTION

“Chef Danni’s approach is to keep it simple. She and her team are blessed by the finest estate and local produce year-round. Danni is only the second Irish female to receive a Michelin star, which she acquired in her previous role as head chef at Belfast’s Eipic Restaurant. Her move to Connemara has brought the food at Ballynahinch to a new level, mirroring the hotel experience — luxurious and full of character without being pretentious.”

— Eoin Walsh G E N E R A L M A N AG E R B A L LY N A H I N C H CA ST L E

INSIDER OCTOBER 2023 INDULGE PAGE 9

CHABLÉ YUCATÁN CHOCHOLÁ, YUCATÁN FOUR HUNDRED BY DESIGN HOTELS AND RESORTS COLLECTION

CHOCHOLÁ, YUCATÁN —

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t Casita Maya, a beautiful and cozy palapa is a portal to the Yucatecan cuisine of legend. “Las tías, ” the women who have kept Yucatecan recipes alive for generations, welcome you as warmly as if you were visiting their home kitchen. You’ll enjoy a traditional meal in an intimate setting where you’ll have a front-row seat to how these delicacies are prepared.

C H A B L É Y U CATÁ N

COCINA MAYA EXPERIENCE INSIDER OCTOBER 2023 INDULGE PAGE 11

“I promise you that you will savor the freshest ingredients harvested from our Ka’anches orchards, and if you are curious enough, you’ll learn the secrets behind the tastiest local delicacies. ‘Cocina Maya Experience’ is a voyage to a Mayan village, perfect for sharing with your family.”

— Gregorio Oy EXECUTIVE CHEF C H A B L É Y U CATÁ N

INSIDER OCTOBER 2023 INDULGE PAGE 12

CHABLÉ YUCATÁN CHOCHOLÁ, YUCATÁN FOUR HUNDRED BY DESIGN HOTELS AND RESORTS COLLECTION

LONDON, UK —

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mbark on a one-of-akind dining experience as food visionary Imogen Kwok unveils her art residency in Mirror Room which explores the intersection of cuisine and art harmoniously paired with Ruinart champagne. From Tuesday 10th October indulge in refined craftsmanship and innovative dining as part of the next chapter of art-inspired dining at Rosewood London.

R O S E WO O D LO N D O N

AN ARTISTIC RESIDENCY

INSIDER OCTOBER 2023 INDULGE PAGE 14

ROSEWOOD LONDON LONDON, UK FOUR HUNDRED BY DESIGN HOTELS AND RESORTS COLLECTION

FOUR HUNDRED BY DESIGN

ROSEWOOD LONDON LONDON, UK HOTELS AND RESORTS COLLECTION

“Imogene Kwok has a colourful portfolio, establishing herself in the fine dining realm at Eleven Madison Park prior to evolving her practice through design and fashion collaborations with houses such as Loewe and Hermes. She brings her creative vision to life through an elevated culinary experience in Mirror Room, harmoniously complemented

by Ruinart, a long-time companion of Rosewood London, sharing a belief in the power of art to transform, connect, and enlighten.”

— Michael Bonsor M A N AG I N G D I R E CTO R R O S E WO O D LO N D O N

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ANANTARA CONVENTO DI AMALFI GRAND HOTEL AMALFI, ITALY FOUR HUNDRED BY DESIGN HOTELS AND RESORTS COLLECTION

THE FLAVORS OF THE AMALFI COAST A N A N TA R A C O N V E N TO D I A M A L F I G R A N D H OT E L

AMALFI, ITALY —

S

et in a 13th-century Convent and surrounded by the beauty of the Amalfi Coast, Dei Cappuccini Restaurant embodies the history and tradition of Amalfi. In fact, the famous Cannelloni were invented here in 1924. Today, Executive Chef Claudio Lanuto takes diners on a journey through tasting menus that highlight fresh seafood from along the coast and produce from the on-property monks’ gardens.

INSIDER OCTOBER 2023 INDULGE PAGE 19

“When it comes to cooking, passion and high-quality ingredients are key for a successful dish. My philosophy is based on traditional cuisine with local touches, that enhances the quality and seasonality of the products.

Join me on a journey through Campania to discover regional flavors— mouth-watering Cannelloni, tortelli with zucchini or risotto with soft herbs. I use produce from our monks’ garden in my dishes, the perfect complement to local wines and breathtaking views.”

— Claudio Lanuto EXECUTIVE CHEF D E I CA P P U C C I N I R E STAU R A N T

INSIDER OCTOBER 2023 INDULGE PAGE 20

ANANTARA CONVENTO DI AMALFI GRAND HOTEL AMALFI, ITALY FOUR HUNDRED BY DESIGN HOTELS AND RESORTS COLLECTION

BEEFBAR ARRIVES ON ST. BARTS H ÔT E L B A R R I È R E L E CA R L G U STA F

SAINT-BARTH —

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ndulge yourself at the Hôtel Barrière Le Carl Gustaf SaintBarth at the newly opened Beefbar restaurant. From Monte-Carlo to St. Barts, Beefbar invites you to an exclusive and complete sensorial experience.

INSIDER OCTOBER 2023 INDULGE PAGE 22

HÔTEL BARRIÈRE LE CARL GUSTAF SAINT-BARTH FOUR HUNDRED BY DESIGN HOTELS AND RESORTS COLLECTION

HÔTEL BARRIÈRE LE CARL GUSTAF SAINT-BARTH SAINT-BARTH FOUR HUNDRED BY DESIGN HOTELS AND RESORTS COLLECTION

“Beefbar is a place where simple comfort food meets fine dining. The restaurant unveils a new way to enjoy exclusive beef—Black Angus, Kobe or Wagyu simply grilled, cooked in street food or delicately raw.

Every recipe is twisted in a pure Beefbar style.”

— William Numa G E N E R A L M A N AG E R H ÔT E L B A R R I È R E L E CA R L G U STA F S A I N T- B A R T H

INSIDER OCTOBER 2023 INDULGE PAGE 25

ONE&ONLY PORTONOVI MONTENEGRO FOUR HUNDRED BY DESIGN HOTELS AND RESORTS COLLECTION

MONTENEGRO —

S

abia, a refined Riviera-style restaurant, serves Italian dishes with the focus on fresh, locally sourced ingredients.

Alessandro Mordini, the head chef, is bringing the spirit of Sardinia and Italy to the restaurant. The menu is focused on traditional staples of Italian cuisine - simple, clean dishes that resemble the ones Italians eat at home with a contemporary final touch.

O N E&O N LY P O R TO N OV I

AWAKEN YOUR SENSES INSIDER OCTOBER 2023 INDULGE PAGE 27

“I come from a small Sardinian town called Tortolì. It is located in the bay, just like this one in Boka Kotorska, so being here reminds me of home. When it comes to food, many Italian regions tend to say that they are unique, but Sardinia really has something special – and I wanted it to flow throughout the menu we created for Sabia and make it slightly different from other Italian restaurants in the region.”

— Alessandro Mordini CHEF DE CUISINE S A B I A R E STAU R A N T

INSIDER OCTOBER 2023 INDULGE PAGE 28

ONE&ONLY PORTONOVI MONTENEGRO FOUR HUNDRED BY DESIGN HOTELS AND RESORTS COLLECTION

NEW YORK, NEW YORK —

D

uring National Honey Month, The Dominick revealed rooftop beehives and a honey-infused experiential lineup. Guests can savor artisan cocktails and inventive bites highlighting the delectable nectar featured throughout the hotel’s three restaurants and 24-hour in-room dining menus. And the Sisley-Paris Spa presents the Dominick Honeybee Ritual, a 90-minute experience featuring a honeyderived body mask, scalp massage, exfoliation treatment, and hydrating massage.

THE DOMINICK

INDULGENCE REACHES UNBEE-LIEVABE HEIGHTS

INSIDER OCTOBER 2023 INDULGE PAGE 30

THE DOMINICK NEW YORK, NEW YORK FOUR HUNDRED BY DESIGN HOTELS AND RESORTS COLLECTION

THE DOMINICK NEW YORK, NEW YORK FOUR HUNDRED BY DESIGN HOTELS AND RESORTS COLLECTION

“With the first installment of onsite beehives we’re proud to extend an invitation to guests to immerse themselves in the world of locally sourced honey, where nature’s artistry meets luxury hospitality in a seamless symphony of flavors and experiences.”

— Justine McCleery G E N E R A L M A N AG E R THE DOMINICK

INSIDER OCTOBER 2023 INDULGE PAGE 33

THE DOLDER GRAND ZURICH, SWITZERLAND FOUR HUNDRED BY DESIGN HOTELS AND RESORTS COLLECTION

OMAKASE AT MIKURIYA RESTAURANT THE DOLDER GRAND

ZURICH, SWITZERLAND —

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t Omakase restaurant Mikuriya, chef Atsushi Hiraoka prepares Japanese specialties in front of guests, creating an exquisite experience to delight all the senses. Guests can enjoy this cuisine, where sushi kappo is reinterpreted seasonally with ingredients such as king crab, scallop and wagyu. The restaurant has been awarded 16 GaultMillau points, reflecting excellent quality and creativity.

INSIDER OCTOBER 2023 INDULGE PAGE 35

“At Omakase restaurant Mikuriya, chef Atsushi Hiraoka prepares Japanese specialties in front of guests, creating an exquisite experience to delight all the senses. Guests can enjoy this cuisine, where sushi kappo is reinterpreted seasonally with ingredients such as king crab, scallop and wagyu. The restaurant has been awarded 16 GaultMillau points, reflecting excellent quality and creativity.”

— Atsushi Hiraoka SUSHI CHEF M I K U R I YA R E STAU R A N T

INSIDER OCTOBER 2023 INDULGE PAGE 36

THE DOLDER GRAND ZURICH, SWITZERLAND FOUR HUNDRED BY DESIGN HOTELS AND RESORTS COLLECTION

COOK LIKE A LOCAL THE SIAM

BANGKOK, THAILAND —

T

ake part in an intimate Thai Cooking Class led by The Siam culinary team. Hop aboard a Tuk-Tuk for an excursion to old town and the fresh market. Upon returning to the hotel, guests cook three dishes of their choice, then enjoy their delicious creations.

INSIDER OCTOBER 2023 INDULGE PAGE 38

THE SIAM BANGKOK, THAILAND FOUR HUNDRED BY DESIGN HOTELS AND RESORTS COLLECTION

FOUR HUNDRED BY DESIGN

THE SIAM BANGKOK, THAILAND HOTELS AND RESORTS COLLECTION

“Let us whisk you off on Uncle Sun’s Tuk Tuk to explore our local Tewet Market to pick up a few ingredients. Then it’s back to The Siam riverside for a Lychee Cooler before we kick off the cooking class, followed by lunch of your own creations.

You’ll never forget cooking on our riverside lawn by the River of Kings.”

— Blair Mathieson G R O U P C U L I N A R Y D I R E CTO R THE SIAM

INSIDER OCTOBER 2023 INDULGE PAGE 41

ONE&ONLY CAPE TOWN CAPE TOWN, SOUTH AFRICA FOUR HUNDRED BY DESIGN HOTELS AND RESORTS COLLECTION

CAPE TOWN, SOUTH AFRICA —

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oin One&Only Cape Town as they honour the day the first bottle of South African’s wine was produced. Dating back 365 years, on 2 February 1659, Governer Jan van Riebeek diarized the historic event, creating an industry and profession beloved by millions.

On February 2, 2024, expect live music, mouthwatering tapas, an abundance of wine farms and of course, plenty of wine!

O N E&O N LY CA P E TOW N

CELEBRATE SOUTH AFRICA’S WINE BIRTHDAY INSIDER OCTOBER 2023 INDULGE PAGE 43

“To be able to celebrate such an occasion is a privilege and a joy. We as a resort, and as a country, have wine in our roots and to play a part honouring such a historic event is truly special! We invite you to celebrate our rich heritage annually on February 2nd and to discover our extraordinary wines year-round.”

— Anne Scott G E N E R A L M A N AG E R O N E & O N LY CA P E TOW N

INSIDER OCTOBER 2023 INDULGE PAGE 44

ONE&ONLY CAPE TOWN CAPE TOWN, SOUTH AFRICA FOUR HUNDRED BY DESIGN HOTELS AND RESORTS COLLECTION

LAKE COMO —

T

ake a voyage aboard Giulia, the historic Larian boat, with a mixologist experience.

The Giulia cocktail is a blend of tequila, mezcal reposado, chestnut honey mix, Lake Como Lavender, lime juice, and homemade soda infused with local lavender. It’s a captivating fusion of flavours that transport you from the tranquil shores of Lake Como to the vibrant landscapes of Mexico.

G R A N D H OT E L V I CTO R I A C O N C E PT & S PA

GIULIA: LAKE COMO TO MEXICO SAILING SIP-BY-SIP INSIDER OCTOBER 2023 INDULGE PAGE 46

GRAND HOTEL VICTORIA CONCEPT & SPA LAKE COMO FOUR HUNDRED BY DESIGN HOTELS AND RESORTS COLLECTION

GRAND HOTEL VICTORIA CONCEPT & SPA LAKE COMO FOUR HUNDRED BY DESIGN HOTELS AND RESORTS COLLECTION

“The Giulia cocktail is a liquid journey, a fusion of Lake Como’s sophisticated elegance and Mexico’s vivacity and a tribute to the place I call home. With each delightful sip, you embark on an unforgettable voyage of flavours and memories that linger long after the glass is empty.”

— Flavio Lambroni B A R M A N AG E R G R A N D H OT E L V I CTO R I A C O N C E P T & S PA

INSIDER OCTOBER 2023 INDULGE PAGE 49

HÔTEL CRILLON LE BRAVE PROVENCE, FRANCE FOUR HUNDRED BY DESIGN HOTELS AND RESORTS COLLECTION

BETWEEN EARTH AND SEA H ÔT E L C R I L LO N L E B R AV E

PROVENCE, FRANCE —

D

uring a very speical culinary weekend--24th to 26th of November--guests will be in for a gastronomic extravaganza as part of an extraordinary collaboration. Executive Chef Adrien Brunet, who has been leading the kitchens since 2021, and his good friend Chef Aymerick Depogny present a fusion experience--a gastronomic four-hand menu that seamlessly blends two chef styles with the dual flavors of land and sea.

INSIDER OCTOBER 2023 INDULGE PAGE 51

“During this exceptional weekend, I welcome my friend, Chef Aymerick Depogny, whom I met while attending the same culinary school.

Chef Aymerick is known for his experience as a chef at the Michelin-starred restaurant Abbaye de Villeneuve and his mastery of seafood cuisine from the Atlantic coast. I am looking forward to creating an experience that combines his skills with my Provencal culinary inspiration.”

— Adrien Brunet CHEF H ÔT E L C R I L LO N L E B R AV E

INSIDER OCTOBER 2023 INDULGE PAGE 52

HÔTEL CRILLON LE BRAVE PROVENCE, FRANCE FOUR HUNDRED BY DESIGN HOTELS AND RESORTS COLLECTION

A TASTE OF THE FINEST SOUTH AFRICAN VINTAGES R OYA L PA L M B E AC H C O M B E R LU X U RY

GRAND BAIE, MAURITIUS —

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oyal Palm Beachcomber Luxury presents a curated wine experience showcasing top-notch female winemakers. Through this exclusive collaboration, Head Sommelier Julien Laugier, shares his fascination for South African vineyards, namely Domaine des Dieux, Neil Ellis Wines and Erika O.

INSIDER OCTOBER 2023 INDULGE PAGE 54

ROYAL PALM BEACHCOMBER LUXURY GRAND BAIE, MAURITIUS FOUR HUNDRED BY DESIGN HOTELS AND RESORTS COLLECTION

ROYAL PALM BEACHCOMBER LUXURY GRAND BAIE, MAURITIUS FOUR HUNDRED BY DESIGN HOTELS AND RESORTS COLLECTION

“We are thrilled to host this captivating Wine Festival, showcasing the talents of these esteemed vignerons.

Their passion and expertise in winemaking are exceptional, and I am excited to offer our guests an extraordinary opportunity to experience the finest wines SouthAfrica has to offer. With our Executive Chef, we orchestrate wine pairing gala dinners during which you will savor contemporary French cuisine fused with a taste of Mauritian terroir. It will be an unforgettable journey of flavors and discovery.”

— Julien Laugier HEAD SOMMELIER R OYA L PA L M B E AC H C O M B E R L U X U RY

INSIDER OCTOBER 2023 INDULGE PAGE 57

CASA DE CAMPO RESORT & VILLAS FOUR HUNDRED BY DESIGN

LA ROMANA, DOMINICAN REPUBLIC HOTELS AND RESORTS COLLECTION

LA ROMANA, DOMINICAN REPUBLIC —

C

asa de Campo presents its exclusive mixology masterclass located at the Minitas Beach Club. During the class, guests will learn to muddle, shake, and stir like a pro while taking in the gorgeous oceanfront views of exclusive Minitas Beach. Each guest is equipped with their own personal mixology station and is guided by the resort’s mixology master.

CA S A D E CA M P O R E S O R T & V I L L A S

OCEANFRONT MIXOLOGY MASTERCLASS INSIDER OCTOBER 2023 INDULGE PAGE 59

“There is no better place to test your mixology skills than on the beachfront at Minitas Beach. We work with indigenous fruits and herbs from the surrounding area of La Romana so you can create the freshest Minitas Mojito you’ve ever tasted.”

— Jason Kycek SENIOR VICE PRESIDENT OF SALES AND MARKETING CA S A D E CA M P O R E S O R T & V I L L A S

INSIDER OCTOBER 2023 INDULGE PAGE 60

CASA DE CAMPO RESORT & VILLAS LA ROMANA, DOMINICAN REPUBLIC FOUR HUNDRED BY DESIGN HOTELS AND RESORTS COLLECTION

QUEBEC —

T

antalize your senses with an explosion of flavors, meticulously curated to celebrate the seasons and the abundance of Quebec.

Using seasonal bounty as his muse, Chef Vachon dreams up classic dishes with a modern flair; rendered from simple, locally-sourced ingredients and house-made accoutrements.

Embark upon a transformative culinary journey and taste the terroir with each bite.

M A N O I R H OV E Y

TERROIR-FORWARD CUISINE

INSIDER OCTOBER 2023 INDULGE PAGE 62

MANOIR HOVEY QUEBEC FOUR HUNDRED BY DESIGN

HOTELS AND RESORTS COLLECTION

FOUR HUNDRED BY DESIGN

MANOIR HOVEY QUEBEC HOTELS AND RESORTS COLLECTION

“Seasonal bounty is my muse and she helps me dream up classic dishes with a modern flair. I use simple, locallysourced ingredients and house-made accoutrements.

Embark upon a transformative culinary journey with where you can taste the terroir with each bite.”

— Alexandre Vachon CHEF M A N O I R H OV E Y

INSIDER OCTOBER 2023 INDULGE PAGE 65

NOBU HOTEL LONDON PORTMAN SQUARE LONDON, UK FOUR HUNDRED BY DESIGN HOTELS AND RESORTS COLLECTION

OMAKASE EXPERIENCE N O B U H OT E L LO N D O N P O R T M A N S Q UA R E

LONDON, UK —

O

makase in Japanese translates to ‘leave it to you.’ At Nobu Restaurant, you’ll enjoy our Omakase Menu where our Chefs decide what that menu will be, by the day and by the guest, using only seasonal ingredients. This means every time you join us you’ll enjoy a completely unique experience.

INSIDER OCTOBER 2023 INDULGE PAGE 67

“Omakase is a beautiful way to dine and experience Nobu. Our seasonal omakase menus are designed for when produce is in its prime, and our Chefs get to showcase new and exciting flavours unique to the season and to Portman Square.”

— Michael Paul EXECUTIVE CHEF N O B U R E STAU R A N T

INSIDER OCTOBER 2023 INDULGE PAGE 68

NOBU HOTEL LONDON PORTMAN SQUARE LONDON, UK FOUR HUNDRED BY DESIGN HOTELS AND RESORTS COLLECTION

BOMBAY BRASSERIE OPENING SOON TA J CA M PTO N P L AC E

SAN FRANCISCO, CALIFORNIA —

E

ver since 1982, when its doors first opened in fashionable Kensington, London, Bombay Brasserie has been an iconic restaurant destination, famed for its authentic, eclectic Bombay and Indian cuisine. Forty years later, Taj Campton Place San Francisco is thrilled to announce the opening of our own Bombay Brasserie in early 2024.

INSIDER OCTOBER 2023 INDULGE PAGE 70

“In preparation for the opening of Bombay Brasserie, Taj Campton Place welcomes accomplished Chef, Thomas George. Hailing from Kerala, Chef Thomas has been making culinary magic with Taj for 20 years. He’s led the culinary operations of leading Taj hotels in India, preparing exquisite dinners for the G20 Summit, and heads of state, including Prime Ministers, Presidents, and Royalty. When asked his secret, Thomas shares, ‘The soul in the food is what can elevate a meal from good to extraordinary.’”

— Pulkesin Mohan G E N E R A L M A N AG E R TA J CA M P TO N P L AC E

TAJ CAMPTON PLACE SAN FRANCISCO, CALIFORNIA FOUR HUNDRED BY DESIGN HOTELS AND RESORTS COLLECTION

“The rooftop all-day bar and restaurant set on the fifth floor is the hotel’s ‘pièce de résistance’.

The space overlooking Athens is magical with the Acropolis and other landmarks in the distance so we always recommend this setting to our guests no matter what time of the day.”

— Spyros Varelas CHEF T H E D O L L I AT AC R O P O L I S

THE DOLLI AT ACROPOLIS ATHENS, GREECE FOUR HUNDRED BY DESIGN HOTELS AND RESORTS COLLECTION

ATHENS, GREECE —

C

asual, chic dining on the rooftop offers incredible views that pair perfectly with Mediterranean - Asian inspired cuisine and a wine list featuring artisan, familyowned vineyards. You’ll feel the Acropolis and the taste, soul, and emotions of Athens when you’re here.

T H E D O L L I AT AC R O P O L I S

THE ROOFTOP RESTAURANT INSIDER OCTOBER 2023 INDULGE PAGE 73

GENEVA, SWITZERLAND —

L

a Réserve Genève is known for providing well-balanced cuisine and as having the only Michelin-starred Chinese restaurant in Switzerland. In celebration of the hotel’s 20th birthday, a quartet of culinary masters helming the kitchens at La Réserve Hotels convened to craft a dinner of singular elegance and flavor.

LA RÉSERVE GENÈVE

A 5-STAR CULINARY JOURNEY

LA RÉSERVE GENÈVE GENEVA, SWITZERLAND FOUR HUNDRED BY DESIGN HOTELS AND RESORTS COLLECTION

“The legendary Sand Carrot

by Chef Jérôme Banctel, a Carbonara with Cuttlefish

by Chef Marco Ortolani, or Sea Bream and Mussels by Chef Eric Canino: On the occasion of the 20th birthday of La Réserve Genève, Chef Benjamin Brial cooked alongside his colleagues from the La Réserve Hotels.

The Chefs, adorned with five Michelin stars, served up a spectacular dinner. With this union, La Réserve offered an exceptional experience that remains unparalleled in its uniqueness and exclusivity to this day…”

— Didier Bru G E N E R A L M A N AG E R LA RÉSERVE GENÈVE

INSIDER OCTOBER 2023 INDULGE PAGE 75

“One of my dishes is ‘Chamois from Poschiavo — Pumpkin, Chervil Root, Salsa Roberto.’ The chamois comes from Macelleria Zanetti in Val Poschiavo. These wild, hoofed animals lived freely and experienced no stress. You can taste it.”

— Marco Ortolani EXECUTIVE CHEF L A R É S E R V E E D E N AU L AC Z U R I C H

LA RÉSERVE EDEN AU LAC ZURICH ZURICH, SWITZERLAND FOUR HUNDRED BY DESIGN HOTELS AND RESORTS COLLECTION

WILD WEEKS IN ZURICH L A R É S E R V E E D E N AU L AC Z U R I C H

ZURICH, SWITZERLAND —

T

he wild game season at Eden Kitchen & Bar has begun. Marco Ortolani, Executive Chef of Hotel La Réserve Eden au Lac Zurich, is celebrating the wild weeks by placing great emphasis on sustainability when it comes to the ingredients.

INSIDER OCTOBER 2023 INDULGE PAGE 77

FOURHUNDREDBYDESIGN.COM

FOUR HUNDRED BY DESIGN

Four Hundred by Design (FHxD) is an exclusive collection of world-class hotels, resorts, villas and private residences.

For more, follow us on instagram @fourhundredbydesign.

INSIDER OCTOBER 2023 INDULGE PAGE 78

PHOTO CREDIT S

Front Cover The Dolder Grand Forward Ballynahinch Castle Contents Manoir Hovey Above Rosewood London Back Cover Le Carl Gustaf Saint Barth

CREDITS FOUR HUNDRED BY DESIGN

I N S I D ER LO O K B O O K

INDULGE

OCTOBER 2023