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Welcome to de Bijenkorf, Amsterdam’s finest department store De Bijenkorf promises a truly memorable shopping experience. Home to exclusive brands such as Louis Vuitton, Hermès, Dior, Gucci, Cartier and Tiffany & Co., the department store offers an unrivalled assortment of fashion, jewellery, leather goods and more. Dam 1, Amsterdam city centre For opening hours, more information and other store locations: deBijenkorf.nl/international Amsterdam | Den Haag | Rotterdam | Amstelveen | Eindhoven | Maastricht | Utrecht
World class services 1. Open 7 days per week, de Bijenkorf welcomes shoppers from around the globe to an unrivalled selection of high end designer fashion, shoes, accessories and luxury shop-in-shops. 2. Our watch and jewellery department offers an extended assortment of the finest brands for both men and women 3. With five floors and 20,000 m2 of fashion, accessories, beauty products, homeware, toys and culinary delights, you are bound to find an elegant souvenir or an exclusive gift from Amsterdam at our one stop shop. 4. Our Global Blue tax free lounge is the first and only instant tax refund point in the Netherlands. If you are a non-EU resident you are eligible for tax refund for purchases over 50 euros. Our multilingual hosts will be happy to assist you.
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Chefs STEFAN VAN SPRANG Aan de Poel, The Netherlands
54 ALAIN PASSARD L’Arpège, Paris
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42 ANDONI LUIS ADURIZ Mugaritz, Spain
66 SØREN SELIN AOC, Copenhagen
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Lifestyle SPECIALS Diary dates and goings on around the globe.
24 ART A look at MOCO, the Amsterdam Art museum housed in an early-20th-century townhouse, featuring inventive works by Dalí & Banksy.
37 COCKTAILS Bar Manager, Pietro Collina, shows us four of his favourite serves from The Nomad Bar.
100 TRAVEL FOUR spends a weekend exploring Toronto. The dynamic metropolis with a growing gastronomic scene.
112 HOT PROPERTY A look at some of latest real estate opportunities in the exclusive resort town of Gstaad.
117 DESIGNER STAYS The latest luxury offerings from Bulgari, Armani, as well as a trip to Cheval Blanc Courcheval.
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19 LIFESTYLE FOUR goes through the archives old and new of Ian Schrager, legendary American entrepreneur, hotelier and real estate developer.
30 CHEF SAFARI World-renowned chef, Jean-Georges Vongerichten, takes us to São Paulo for a look at the city’s offerings.
91 CHECK IN Putting sustainable luxury in the spotlight, FOUR explores some of the world’s finest Eco Lodges.
106 ENGEL & VÖLKERS Insight into the E&V Private Offices as we speak exclusively to managing director Constantin von Dalwigk.
114 INTERIOR DESIGN FOUR welcomes interior design icon, Guy Oliver to talk about some of his favourite projects.
122 BEAUTIFUL DESTINATIONS In the latest column from Jeremy Jauncey, we explore some of his favourite city break stop-offs.
TOURBILLON CHRONOMETER No.36 ROYAL COLLECTION
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WELCOME
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elcome to the latest edition of FOUR International, celebrating the very best of fine dining and luxury lifestyle. This springtime edition brings together four highly acclaimed chefs from the gastronomic world, as we visit the kitchens of Alain Passard at Arpège in Paris; Basque icon Andoni Luis Aduriz’s Mugaritz in San Sebastian; the wonderful Aan de Poel by Stefan van Sprang in The Netherlands; as well as talented Nordic chef Søren Selin of AOC in Copenhagen. FOUR also gets the chance to sample some of New York’s finest cocktails from the bar team at NoMad. Bar Manager, Pietro Collina shares with us four of his favourites from the menu, so you can whet your whistle in style. Alongside the very best of world cuisine and mixology, we also talk to founder of MOCO Gallery in Amsterdam, Kim Logchies, about the so-called ‘Rock Stars of Art’ that are featured in the museum. Continuing with the theme of iconic designs, this edition’s Travel & Property section features some of the finest hotels in the world from Milan, Courcheval and Dubai, to luxury Eco Lodges in our Check In feature. We also head to Toronto for a weekend break in Canada’s largest city. This edition will also feature an exclusive interview with interior design legend Guy Oliver, on designing some of London Mayfair’s iconic venues, as well bespoke yachts and Parisian town houses. We also speak to our friends at Beautiful Destinations, to find out their picks for spring, and introduce the new property column from real estate leaders, Engel & Völkers, giving insight into all your real estate wonders. I wish you an enjoyable read, and do also visit four-magazine.com for daily recipes, interviews and features.
Kate Jackson Editor-in-chief Keep up to date with our website at four-magazine.com
SLOANE INTERNATIONAL DMCC CO-FOUNDERS Antioco Piras Jakob Siegeris EDITOR-IN-CHIEF Kate Jackson CHIEF DESIGNER Pieter Stander CONTRIBUTORS Jeremy Jauncey Guy Oliver Constantin von Dalwigk OPERATIONS MANAGER Barbora Kojtalova COMMERCIAL DIRECTORS Harry Rao Emidio Sessa COMMERCIAL EXECUTIVE Gautam Kapoor Jumeirah Lake Towers, Cluster D, Indigo Tower, Dubai, UAE Tel. +971 (0)4 2766935 (Dubai) © SLOANE INTERNATIONAL DMCC All rights reserved. All material in FOUR magazine is wholly copyright and reproduction without written permission from the publisher is strictly forbidden. Neither this publication nor its contents constitute an explicit endorsement by FOUR magazine of the products or services mentioned in advertising or editorial content. While every effort has been made to ensure accuracy, FOUR magazine shall not have liability for errors or omissions. www.four-magazine.com COVER ‘Balloon Concerto Gramophone’ by Federico Picci for The Cool Hunter.
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Specials Get a load of this quarter’s sensory pleasures. SINGAPORE
Singapore Yacht Show The 8th edition of the Singapore Yacht Show will take place 12–15 April 2018 at the world class ONE°15 Marina in Sentosa Cove. Following year-on-year success and growth, the 2017 Show welcomed an unprecedented 14,000+ visitors in four days, over 20 premières and 150 exhibiting brands. Singapore is the business hub of Southeast Asia, and the Singapore Yacht Show is where and when the business of yachting occurs. The very best of the global yachting industry – leaders and owners, the finest shipyards, top yacht designers, main broker agencies and superyacht equipment suppliers – gather for four days of intensive meetings and viewings with the highest networth clientele in Asia. Fully supported by the Singapore Tourism Board, this globally-recognised on-water exhibition showcases the biggest number of world-class yachts in the whole of Asia. The Show’s glamorous parties, power networking, and enviable range of prestige brand partners epitomise the luxury lifestyle. www.singaporeyachtshow.com B A N G KO K
{Re} Food Forum Created by Bo Songvisa and Dylan Jones of Bo.lan with writer and farmer Leisa Tyler, {Re} is a Food Forum exploring waste, farming and sustainability in the food industry in Asia that will be held in Bangkok on 18–19 March, 2018. {Re} is a two-day forum that will bring together world-renowned chefs such as; Magnus Nilsson, Dan Hunter, Chele Gonzalez, Ivan Brehm and Shinobu Namae, plus many more, as well as farmers, fishermen, scientists and entrepreneurs, in order to initiate discussions around the real future of food. The {Re} Food Forum will open with a Thai barbecue prepared by celebrated Thai restaurants Nahm, Bo.lan, Err and Those Thai Chefs- a group of young up-and-coming Thai chefs – and ending with a multi-course fine dining dinner by Shinobu Namae from 2-Michelin starred L’Effervescence in Tokyo and Garima Arora from Gaa in Bangkok. The {Re} Food Forum presents six dinners spread over four nights, with all waste created by the dinners to be weighed and audited by Thai based Non-Government-Organisation Scholars of Sustenance, who will also be redistributing left-overs to the needy. www.re-take.asia 19
DIARY
MILAN
Salone del Mobile Preparations are in full swing for the next edition of the Milan Design Week, which will be back from 17–22 April with an unmissable programme . “Design is emotion. Milan is the heart it springs from. What connects these two things is the Salone del Mobile, which creates new frameworks and hosts new creativity at each edition, because the important thing is that this event is not simply the leading showcase of both Italian and foreign furnishing and design, it also shines a light onto developments within the industry”, said Claudio Luti, President of the Salone del Mobile. More than 2,000 exhibitors will be presenting outstanding products and solutions for contemporary living with an informed eye to the future, which combine design, technology, flexibility and sustainability. www.salonemilano.it FRANCE
The 71st Festival de Cannes will take place from Tuesday, 8th May to Saturday, 19th May 2018. It will start one day earlier than in previous years, but will run for exactly the same length of time. Oscar award-winning Australian actress, Cate Blanchett has been named as the President of the Jury. This new schedule will allow the festival organisers to rebalance the two weeks of the event and to bring new energy to the proceedings. What is more, starting on a Tuesday will allow us to hold an additional gala evening before the Festival weekend and to organise previews of the opening film throughout France. “Following 2017’s anniversary edition, the Festival is beginning a new period in its history,” says Festival President Pierre Lescure. “We intend to renew the principles of our organisation as much as possible, while continuing to question the cinema of our age and to be present through its upheavals.” www.festival-cannes.com 20
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A DECLARATION OF LOVE MADE OUT OF GEMS, PEARLS AND GOLD. Each jewel bouquet is unique, designed and handcrafted in our small goldsmith studio in Vienna – according to the wishes of our customers.
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Lifestyle
The next edition Since the 1970s, entrepreneur Ian Schrager, founder and chairman of Ian Schrager Company, has achieved international recognition for concepts that have revolutionised the entertainment, residential and hospitality industries. His EDITION Hotels has already taken the world by storm, and now there is a new project under way in the form of the PUBLIC hotel. FOUR finds out more...
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or nearly 40 years, Ian Schrager’s passionate commitment to the contemporary lifestyle has been expressed through a series of pioneering hotel concepts: the hotel as home away from home; the hotel as theatre; ‘cheap chic’ and ‘lobby socialising’ concepts; the indoor/outdoor lobby; the urban resort and spa – the list goes on. His keen instincts for the mood and feel of popular culture were honed during the 1970s and 80s, when he and his late business partner, Steve Rubell, created the legendary Studio 54 and Palladium nightclubs. They later turned their attention to the hotel business, opening Morgans Hotel in 1984, introducing the concept of the ‘boutique hotel’ to the world. Following this were the equally well received and highly successful Royalton Hotel and Paramount Hotel, in which Schrager again broke with industry convention by introducing lobby socialising, wherein the hotel lobby became a new kind of gathering place for guests and New York City residents alike, and cheap chic, where affordable luxury was offered in a stylish, sophisticated environment. Schrager also received international recognition and acclaim for his one-of-a-kind urban resorts – the Delano South Beach in Miami and Mondrian Hotel in West Hollywood. This was followed by The Hudson hotel in New York, where Schrager realised his ‘hotel as lifestyle’ theme, and continued to refine his concept of cheap chic, as well as expanding to
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BELOW Sal, the light and airy dining space at PUBLIC. OPPOSITE Nearly 50 years into his career, Ian Schrager’s concepts still remain at the height of hotel fashion.
cities such as San Francisco with the Clift Hotel and London with St Martins Lane Hotel and the Sanderson Hotel. In 2005, Schrager sold Morgans Hotel Group, a company he founded, to create Ian Schrager Company, which owns, develops and manages hotels, residential and mixeduse projects. Since then, he has transformed the fabled Gramercy Park Hotel in New York City and created two ground-breaking residential properties, 40 Bond and 50 Gramercy Park North. EDITION Hotels, Ian Schrager’s partnership with Marriott International, marked the next chapter in the lifestyle hotel story. This brand combines the personal, intimate, individualised and unique lodging experience that Ian Schrager is known for with the global reach, operational expertise and scale of Marriott. This delicate balancing act encompasses not only great design and true innovation, but also personal, friendly, modish service and outstanding, one-of-a-kind food, beverage and entertainment offerings, all under one roof. But times change. People change. Culture changes. Luxury as we once knew it has changed. Hotels have not. A new way of living requires a new kind of hotel. There hasn’t been a new idea in the lifestyle hotel space since Schrager’s Morgans, Royalton and Paramount hotels came into being more than 25 years ago; arguably every high-end hotel brand since then has been derivative of those. The time is right, in this new milieu, for a disruption in hospitality, as there clearly is a dislocation in the market. It is the same type of dislocation and void that led Schrager to conceptualise Morgans back in 1982, which created a cultural revolution and changed the industry. “I wanted to create a hotel for my generation, not my parents’, and one that reflected my tastes and sensibilities as well as popular culture at the time. I was responding to cultural shifts that were emerging. I see the exact same opportunity now. That is the reason for PUBLIC,” says Schrager. PUBLIC is a new genre of hotel offering great value, great service and great style that will set a new industry standard. Ian Schrager has taken the best from the luxury set, the best from the boutique/lifestyle set and the best »
DESIGN hospitality business: they’re both trying to look after their guests, they’re both trying to make sure their guests have a good time and are enjoying themselves. To that extent, they are the same kind of business. One is a bit more civilised – hotels being more civilised – but hotels, restaurants and nightclubs all have the same goal of looking after your customers, so I think hotels were a logical progression.” WHAT IS LUXURY TODAY, IN YOUR OPINION?
« from select service and created a new breed of hotel where everything has been rethought and every original idea has been updated. Located at 215 Chrystie Street, Public New York launched in June 2017 with its fundamental premise of luxury for all. TELL US A LITTLE BIT ABOUT YOUR BACKGROUND AND YOUR UPBRINGING…
“I was born in the Bronx, which you could say is a provincial borough of New York City, and I moved to Brooklyn when I was in the fifth grade. We were a lower middle-class family. I had a brother, sister, mother and father; we were a very close-knit family. I had a typical upbringing, and we were all very close. We were ambitious and aspirational – my parents wanted me to have more and be better than what they had.” YOU WERE KEY TO THE INNER WORKINGS OF STUDIO 54. TELL US A LITTLE BIT ABOUT THAT AND YOUR PARTNERSHIP WITH STEVE RUBELL…
“It’s very hard to characterise a partnership. There were areas of influence, but they weren’t mutually exclusive. Steve was more of an outgoing extrovert and I was shyer and more of an introvert; but we didn’t really fit into that box of ‘one person was inside and one person was outside’. I enjoyed creating, conceptualising and putting the whole plate together and Steve enjoyed dealing with the people. We both made a contribution and those areas weren’t exclusive. They were overlapping responsibilities; I think it worked very effectively. Steve and I were fifty-fifty partners, and you’re not going to give up half of the profits to someone who doesn’t make a major contribution. “It’s funny, I often think we were more successful together, but even if we were apart each one of us would have made a success.” WHY HOTELS? WHAT APPEALED TO YOU ABOUT THE HOSPITALITY INDUSTRY?
“Even though on the surface nightclubs don’t look like hotels, they are in the same business. They’re both in the 26
ABOVE Night-time views over the New York cityscape, as seen from PUBLIC’s roof terrace. BELOW The Bowery Garden at PUBLIC.
“Luxury is very different to the way it was in previous years, and I think that’s rightly so. It should change; everything changes. Cars change, fashion changes, telephones, airplanes, kitchen appliances – everything changes! Luxury has also changed. What has basically happened is that the wealth is now scarcer than it once was. Luxury is no longer defined by how much something costs or a business classification; it is defined by how it makes you feel. Does it lift your spirits? Does it make you feel good? It’s just a different criterion than the one left over from a bygone era. My parents might have based their idea of luxury on financial exclusivity or maybe some kind of financial snobbery; I think that is irrelevant today. All people care about is having an elevated experience and being treated nicely.” WHAT MAKES PUBLIC SO DIFFERENT AND UNIQUE, IN YOUR MIND?
“I think it is visually incredibly sophisticated; it is a new kind of look and a very special kind of visual stimulation. “More importantly, it is an anomaly, an oxymoron. It is true luxury but at a great price. Those two things are not joined together very often, but I think if you can pull that off, it’s a really unique experience. “The realisation that luxury only depends upon how you feel and whether or not you are receiving an elevated experience is key. We’re able to provide the same luxury service and same luxury experience that you might find somewhere else at 10 times the price. It’s not something dumbed down to the lowest common denominator, either – PUBLIC is something that is appealing to people not looking for a bargain but who just want to get good value for their money. It’s luxury that’s accessible to everybody. It’s a modern idea. It’s a new thing. I think it’s good for people, and it’s good for society because it is a peoples’ hotel. That’s what makes it different to anything else out there.” »
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WHAT DOES IT MEAN TO YOU TO HAVE A ‘PEOPLE’S HOTEL’?
“Anybody and everybody who wants to stay there can. It’s not restricted by an arbitrary price. If you like it and it appeals to your sensibility, you have the opportunity of staying there. It’s like taking luxury and making it democratic. It’s a really important idea. It’s the opposite of elitist, but it’s still just as sophisticated. It’s making it accessible to everybody and anybody who wants it. “It’s an opportunity for people to enjoy the same thing that only rich people previously could enjoy. It’s the same kind of contribution Andy Warhol made with art when he took the pretention out of it, and he made it available to everybody. Everybody could understand it.” SO, 25 YEARS OF HOTEL LIFE. WHAT DOES THAT MEAN TO YOU?
“I think the hotel business is not always so responsive as to what people want, and I don’t think it always leads people where they want to go. That’s always been a puzzle, and I enjoy solving that puzzle. I think if you love something, you can be good at it. That was my approach with nightclubs, that was my approach with apartments, and that has been my approach with hotels to this day. It’s more of a social approach in finding out what people want and delivering it to them.” WHAT DOES IT TAKE FOR A HOTEL TO HAVE THAT RIGHT ENERGY?
“I think it is important that a hotel manifests the place and the time that it is in. You don’t want to be dated, classified or put in a box. If you are going to do a hotel in China, you want it to feel like it is a hotel in China. The culture and the people in the hotel should capture the spirit of the times. “The hotel is supposed to manifest the location it is in, the people in and around that locations and the time it is.
ABOVE Concept views from The Loft room at the PUBLIC hotel. BELOW A concept view of PUBLIC as seen from the street.
It should manifest the social habits and be a microcosm of the best of what the city has to offer. When you are able to tap into that local zeitgeist, that is where the energy comes from. When people visit a place, they don’t want to leave it behind when they go into the hotel – they want that experience to continue. You need to keep that spirit when you go into the hotel. That is where the energy comes from.” TELL US ABOUT YOU AND YOUR OWN GROWTH THROUGH THIS PROCESS…
“My career has been incredibly gratifying. I’ve had a charmed career. I’ve never done something that hasn’t been successful; I consider myself a really lucky person. I like to be thought about as a person done something special, changed things and improved things. I didn’t want to be just a person with money – I wanted to do something much more than that and to give something back. I have my family, whom I love, and I have a career that I love.” WHICH ARE YOUR FAVOURITE HOTELS AND PLACES IN THE WORLD, AND WHY?
“My favourite places in the world are New York, Paris, Shanghai and Beijing. I like the 24-hour, international gateway cities. They are energised by culture. I am incredibly curious, and I find those places a never-ending source of stimulation. My favourite hotel will come as a surprise, but I like Claridge’s in London. It’s a confident place and the service is so exceptional. I like the Okura in Japan – I think it is very smart. I like the Bel Air in Los Angeles because I think it is the quintessential California hotel, with its rolling grounds, swans and lakes.” WITH SO MANY HOTEL PLAYERS IN THE MARKET NOW, WHAT DO YOU THINK IS GOING TO HAPPEN?
“I don’t think it matters to me what the economic cycle is or how many hotels are in the market. There is always room for something that is really distinct and unique. There is always an opportunity to do a great hotel – no matter what city it’s in, no matter where it’s located, no matter how many hotels there are in that city – provided you do something more special than everything else. That’s what I’ve always tried to do.” 28
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FREE THE ARTISTS, FREE THE WORLD Moco Museum, or The Modern Contemporary Museum Amsterdam, focuses on established pioneers and the so-called ‘rock stars’ of the art world, making a wide range of contemporary art available to the general public, FOUR speaks to museum co-founder Kim Logchies about keeping up to date on the underground art scene. My husband and I met at a meditation weekend 20 years ago. He had just started to work in art, and I was a therapist at the time. After selling my first house a year later, I bought him a realistic painting of a Buddhist monk. It was probably around this time that my interest in the art world was piqued. However, looking back, my first boyfriend put a 10m-high piece, which stated ‘Kim is Art’, on the wall of my school when I was 14. So, I guess it was in stars already. “Now, we have had LionelGallery, in the art district of Amsterdam, for nearly 20 years. People from all over the world kept telling us how much they liked our place and our eye for art, and thanked us for showing art differently. At this point that we decided to bring it to a larger platform. “What makes Moco Museum different, I think, is that people feel that we are not from the museum world; we have our own vision about what is it to enjoy art. We are
also strong believers in the fact that there are some really big artists right now who can use some spotlight. “At the same time, I meet young people who cannot tell me who Andy Warhol was, or Roy Lichtenstein. So, bringing the icons from the past combined with the icons of now leaves them with a wide spectrum of knowledge. And, of course, the building itself is a cute mansion between the giants on the museum square. “We currently show Banksy and Lichtenstein. The visitors love Banksy, and the millennials embrace his art. They love all the pieces that are normally hidden in houses and are now shown for the first time in public. “After 20 years in art we have a great network, but since the opening of Moco in 2016 we meet so many nice people who want to be involved. They try to help us by giving us art from their collections – or at least try and offer good suggestions about where we can source works or ideas for future displays. »
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ART TALKS
« “Right now, our guests love the works of Banksy and the Roy Lichtenstein 3D room that are on display, but everyone has his or her own particular favourites. For example, I read in a newspaper recently that Moco Museum was a favourite of [DJ and producer] Martin Garrix, and that he loved the artists’ quotes that we put on the walls. By reading a lot quotes you really get to know a person, get into their heads, and Warhol and Dalí had great things to say. “Personally I am a big fan of street art, and Banksy is so important for this particular movement. I remember seeing his work and immediately felt that he was the new ‘one to watch’. I love his bold voice that speaks through his images. As a trained therapist, I wanted to change people minds; I wanted to make the world a bit healthier. His piece Keep It Real sends the same message, but in a much faster and direct way. “Apart from Banksy, I also adore works from Os Gemeos, JR, Basquiat, Gerhard Richter and Daniel Arsham, which can move me to tears. I also once saw a Richter, and I just wanted to walk into the painting and never come back. It reawakened the same kind of magical, fairy tale awe that I used to have as a child, but had long forgotten. A painting can give that back to you. “I think more people are getting into collecting art, and that brings a new flavour to the game. The taste »
PREVIOUS PAGE ‘Gas Mask Boy’ by Banksy. RIGHT Kim Logchies in Moco Museum, Amsterdam. BELOW ‘Home Sweet Home’ by Banksy.
“People are looking for the new Harings of this era, and I think Banksy and Kaws are really that.”
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ASSIETES CONCRETE Designed by Frédérick Gautier
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ART TALKS
“You know, I think we are done reading about how Studio 54 was the best time ever.”
ABOVE Kim and Lionel Logchies. LEFT ‘Voyage’ by Icy & Sot.
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« of new collectors is different. Where once it used to be a quiet, elite group of people that was into art, now it is more of a true reflection of society. “You can also see this shift in the type of art that people are interested in, because some artists such as Keith Haring and Basquiat are becoming very expensive. People are now looking for the new Harings of this era, and I think Banksy and Kaws are really that. “My tips for a first-time buyer would be simple: to buy with your heart, but also try to see as much art as you can. To see a true new concept will give you so much energy. I would always advise to put some emerging artists, as well as some icons, in your collection. “The thing I love about Moco the most is that I am always looking forward to the next wonderful adventure. I meet incredible artists and fall in love with their works, and then channel this emotion to my visitors at the museum. For example, our next exhibit in June will be from Icy and Sot – two brothers from Iran who live in New York City. I am also dreaming up some exciting future collaborations with artists, and helping to capture them in books and films. “You know, I think we are done reading about how Studio 54 was the best time ever. Art lives now, and there are some geniuses out there. It is true what [hip hop producer] Swizz Beatz once said: ‘Free the artists, free the world’.”
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CHEF SAFARI Being synonymous with fine dining, Jean-Georges Vongerichten has made culinary history around the world, and his understanding of the restaurant world is second to none. FOUR follows him to São Paulo to sample some of his top recommendations in the city. MANÍ Voted ninth on Latin America’s 50 Best Restaurants list for 2017, Maní offers contemporary cuisine deeply rooted in ingredients symbolic of Brazilian cooking. Maní combines fine dining and avant-garde ideas with comfort food. Set in a quaint little former home with large wooden doors in São Paulo’s leafy Jardim Paulistano suburb, the restaurant offers a quiet oasis away from the city hubbub. “The thing I mainly love about Maní is that it is a supercasual, somewhat rustic space, even though it remains a fine-dining venue. Helena Rizzo has created a fun place to taste local ingredients in inventive ways. Its creations, at time extravagant, at times straightforward, always seem to reflect memories – and, most importantly, you feel her love and passion.” manimanioca.com.br
D.O.M Currently the 16th best restaurant in the world in S Pellegrino’s World’s 50 Best Restaurants list, D.O.M is a unique restaurant that aims to rescue, promote and celebrate the authentic flavours and indigenous ingredients found in Brazil. “I am just amazed by the way the chef has constructed the menu using ingredients foraged from the rainforest. Alex Atala is on a mission to bring Brazilian cuisine to a contemporary gaze, and at D.O.M he succeeds in creating imaginative and progressive food. It’s a truly memorable dining experience, and the food is highly recommended.” domrestaurante.com.br
ABOVE Jean-Georges Vongerichten. BELOW LEFT Brazilian cuisine at its finest at D.O.M restaurant. BELOW RIGHT Nino Cucina, a slice of Italy in São Paulo.
NINO CUCINA Nino Cucina offers a piece of Italy in the heart of São Paulo, and comes complete with authentic Italian hospitality, a relaxed dining experience and, of course, gastronomic delights that will leave you wanting more. “This is an amazing place for classic Italian food in a warm and cosy setting. It is an elegant, laid-back Italian gourmet restaurant, serving various classic and contemporary dishes created by its inventive chef, Rodolfo De Santis. Definitely worth a visit when in São Paulo!” ninocucina.com.br
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RESTAURANT DIARY
A CASA DO PORCO Listed in eight place on Latin America’s 50 Best Restaurants for 2017, A Casa do Porco is, literally, piggy heaven. Originally trained as a butcher before heading out to work in numerous top restaurants such as El Celler de Can Roca and Attimo, Jefferson Rueda pays true homage to nose to tail dining at this pork-centric eatery. “Described by some as a ‘meat mecca’, this downtown São Paulo bar is a super-casual place to experience local cuisine. Almost everything is done in-house by chef Jefferson Rueda and his team: the sausages, the preserves, the bread – even the pasta.” +55 11 3258 2578 SUBASTOR Found below its upstairs sister bar Astor, SubAstor can be found tucked behind velvet curtains in true clandestine style. Found on Vila Madalena, the busy and bustling bar rivals any of its contemporary counterparts when it comes to mixology. With creative cocktails and delicious food to match, this basement bar is not to be missed. “This is one of my favourite bars in São Paulo. The menu is composed of classic and inventive cocktails, and it has a great atmosphere. It delivers everything you expect from a modern-day cocktail venue – it’s mysterious and moody, yet always charming and cheerful” subastor.com.br
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ABOVE LEFT A Casa do Porco is food heaven for pig lovers. ABOVE RIGHT Choice meats and homemade charcuterie at A Casa do Porco. BELOW LEFT Creative mixology at SubAstor in Vila Madalena. BELOW RIGHT The Baretto bar at Hotel Fasano oozes both sophistication and style.
FASANO HOTEL Designed by architects Isay Weinfeld and Márcio Kogan, the hotel embodies both personality and excellence. Based on the ground floor of the Fasano Hotel, Baretto is a piano bar that offers a comfortable and welcoming atmosphere while also giving the opportunity to see world-famous artists in an informal and private setting. Patrons sit close to the artists and feel like part of the performance, and can enjoy the comforts and uncompromising standards that only Fasano can offer. “Whenever I am in São Paulo, without fail I visit this hotel for the Art Deco Italian design and to enjoy a caipirinha. It is one of the most beautiful settings in the city, if not the world, to sit back and enjoy a cocktail and see some great performances. With a strong artistic legacy, the hotel is the height of sophistication, elegance and downright cool.” fasano.com.br
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FOUR CHEFS
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STEFAN VAN SPRANG Aan de Poel, The Netherlands
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ANDONI LUIS ADURIZ Mugaritz, Spain
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ALAIN PASSARD L’Arpège, Paris
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SØREN SELIN AOC, Copenhagen
LEKKER BY THE LAKE At two-Michelin-starred Aan de Poel, Stefan van Sprang takes you on a culinary journey that spans beyond the open kitchens, beyond the view of the water and seasons, to another world of gastronomic delight. P H OTO G R A P H Y BY M AU R I C E F R A N S E N
STEFAN VAN SPRANG
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erving top-level local and international dishes from the creative minds of two-Michelinstarred chef Stefan van Sprang and his team, Aan de Poel is a gastronomic hidden gem. Located on the shore of De Poel lake in Amstelveen, The Netherlands, the restaurant offers stunning views over the water – which, when accompanied by the changing seasonal backdrop, offers a feast for both the eyes and palette. Stefan’s signature recipes are characterised by his respect for seasonal produce and subtle flavour nuances, as well as a menu that changes every three weeks. Accompanying the award-winning cuisine is maîtresommelier Robbert Veuger’s harmonious wine arrangement, which perfectly blends the dishes and wines together. Before starting their own restaurant, Sprang and Veuger worked together at restaurant Ron Blaauw but soon realised that they were ready to go it alone. With their leap of faith
having paid off, Aan de Poel now holds a coveted two Michelin stars, which it has held since 2013. FOUR speaks to the dynamic Dutchman to find out more about where his passion for cooking began, and where he finds inspiration for his culinary creations… “My father used to own an artisan shop selling burned nuts, which is when I first developed an interest in flavours. I used to pick out the pecan nuts from his mix, and he would get angry with me because I screwed up the balance. My mother was a good chef as well, and I was always involved in cooking, so I have been developing a sense of flavour and taste since I was a kid. I was also told that I was quite good at it, so hearing that as a kid makes you even more enthusiastic! “I continued following the path of culinary arts, and now I am the proud head chef of Aan de Poel, which really represents where I am gastronomically at this point in my life. “My style of cooking is internationally focused. People sometimes say that it’s citrus-orientated, as I like light »
LEFT Sunset views of De Poel lake from the restaurant’s terrace.
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“We have always thought of it as a sort of theatre. The total experience has to be like visiting the theatre, with different ‘acts’ along the way.”
STEFAN VAN SPRANG
PREVIOUS PAGE A dessert of granny smith apple, ginger ale and kaffir lime. RIGHT Pickled mackerel with ponzu, sea urchin foam and wasabi mayonnaise.
« and fresh flavours and textures without using too many carbohydrates. I get some of my inspiration from southern Europe, but like to think I’ve developed my own style. “Aan de Poel has an open-style kitchen, and we have always thought of it as a sort of theatre. The total experience has to be like visiting the theatre, with different ‘acts’ along the way. From the beginning, we have always wanted to suck guests into the Aan de Poel experience and create a culinary journey that they can travel through. We think a six-course menu achieves this because guests like variety, and with the various courses we can really showcase our best creations and produce regarding fish, meats, vegetables and poultry. “This menu format has remained more or less the same from the beginning, and perhaps this is why we have done so well so far. We received our first Michelin star within our first year of opening, which was an absolute surprise. So naturally, when we received our second star, we were absolutely overwhelmed. I was at home, not even at the
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Michelin event when I received a call from the director of Michelin. Our first star was a surprise to receive within such a short period, but it’s safe to say we expected the second even less. We weren’t thinking about that at all. “From there, we have really developed into a full-grown restaurant. We have worked hard to develop the flavour, techniques and atmosphere that make Aan de Poel unique at this level. From day one, we changed our menu every month with new dishes to keep things new and exciting, not only for our guests but also for our staff. We always tried to make everyone feel at home in the restaurant because we hate the stiff environments created by some restaurants. We want you to feel relaxed and in your place at Aan de Poel. “I really think of Aan de Poel as a theatre, but my cooking style might be the other way around as is usual with cooks. I develop my dishes by asking myself, ‘What would my guests like to eat?’ The most important thing is to read your guests, try to find out what they like, and cook it. My ultimate »
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STEFAN VAN SPRANG « goal is not only to see everybody happy, but also to see everybody return. This is, of course, challenging creatively, but is also a key factor of the success of our restaurant. “We have managed to maintain our stars since 2013, so in order to keep things fresh and seasonal we continue to present a new menu every three to four weeks, with special menus for holidays such as Christmas and Valentine’s Day. All of the six dishes are new, or new interpretations of Aan de Poel ‘classics’, which I think is quite unique at this level – it certainly demands a lot of creativity from my team, and I to develop and try new things every day. “We also have an excellent wine list created by Robbert Veuger and his team, boasting the classic regions as well as the more undiscovered vineyards. Of course, I take trends and seasonal produce into account, you have to these days, and seasonal products are at their best in certain months of weeks. However, in terms of produce, the constant change in menu is not a problem. »
“We always tried to make everyone feel at home in the restaurant because we hate the stiff environments created by some restaurants. We want you to feel relaxed and in your place at Aan de Poel.”
LEFT Sprang with guests during their meal. OPPOSITE Argentinian red prawn with caviar, cream of North Sea crab, leek and calamansi.
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STEFAN VAN SPRANG
BOTTOM Xxx. BOTTOM Xxx.
RIGHT Chocolate, passion fruit, blown-sugar ball and homemade Rolos.
« Being located just outside of Amsterdam, we have access to a wealth of fresh produce ranging from seafood and meat to vegetables. We try to work with as many local products as possible, but also to get our inspiration from abroad. Our vegetable supplier is located very close to us, and we have a great partnership with them. We also grow our own herbs and flowers right on our terrace, between the guests and the water. “It’s also convenient as it is close to the airport, yet it’s really an oasis of tranquillity with quality food and a relaxed atmosphere. At Aan de Poel we’d like you to feel at home instead of creating a stiff environment. The restaurant is built up of dark colours and we have a huge terrace, with amazing views in the summer. During service, the chefs join our servers in the restaurant to serve a vinaigrette or sauce at the table. Dishes getting explained by the chefs who made them results in great interaction between staff and the guests.
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“This is one of the key transitions I see happening with fine dining. The barriers are being broken down further and further between chef and guests because people like to hear the story and be part of the ‘act’. Fine dining will never cease to exist, and it will always be in multiple shapes and at different levels, but like everything it needs to evolve in order to survive “Equally, the produce we use will never cease to exist if we handle them correctly and don’t screw up our planet. There is a younger generation very interested in food and interested in eating healthily, which is why fine dining will never plummet. There will always be people willing to spend money on a dining experience. “My biggest goal for the future is keeping the restaurant fully booked for another year. This means to keep on developing flavours, expanding my signature classics and keep on passing on the knowledge that the team has developed – not only in Aan de Poel, but also within The Netherlands and internationally.”
Otto Prutscher, pattern 181, design1920’s Fotos: Klaus Fritsch
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A GASTRONOMIC PEDIGREE Born in San Sebastián in 1971, chef Andoni Luis Aduriz has been exposed to the very heart of Basque gastronomy since he was child. The region that reigns supreme for producing innovative and highly acclaimed chefs is now a mustvisit destination for lovers of fine gastronomy travelling in Spain. P H OTO G R A P H Y BY J O S É LU I S LÓ P E Z D E Z U B I R Í A / M U G A R I T Z
ANDONI LUIS ADURIZ
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ndoni Luis Aduriz has a considerable gastronomic pedigree, and is undoubtedly one of the most influential chefs of our times. Throughout his career, he has prioritised both culinary evolution and an interdisciplinary approach that has put him at the forefront of the new Basque haute cuisine of the region. He is known for crossing established borders, and his kitchen is synonymous with creativity and balancing avant-garde and traditional Basque cuisine. Before becoming a culinary heavyweight in his own right, Andoni Luis Aduriz trained alongside some of the world’s most highly acclaimed chefs. This, however, didn’t happen overnight. After a slightly unsuccessful attempt to make a name for himself in the world of academia, Aduriz opted instead to begin culinary studies. He attended the Donostia School of Cuisine in
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San Sebastián in Spain, where the young Andoni began to express himself by means of tastes and textures. His talent was clear from the outset, and he gradually moved on to work under the tutelage of industry icons such as Ramón Roteta, Hilario Arbelaitz, Jean Louis Neichel, Juan Mari Arzak, Fermín Arrambide, and Pedro Subijana. In 1993 he went to Catalonia to work at the infamous elBulli, then home of one of the world’s most renowned chefs, Ferran Adrià, before joining Martín Berasategui at the chef ’s eponymous restaurant close to San Sebastián. These experiences opened a world of possibilities to Aduriz, and in 1998 he embarked alone upon his most risky and satisfying project: Mugaritz, which has been recognised with two Michelin stars since 2006. Always striving to create something more, something that goes beyond the norm, Aduriz’ multidisciplinary approach embraces the union between innovation in the »
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LEFT The outside terrace at Mugaritz. RIGHT Lemon oyster olive.
ANDONI LUIS ADURIZ « kitchen and the most diverse sectors. His commitment to the culinary arts, as well as nutrition and health, has led him to his patronage of the Basque Culinary Center, where Andoni constantly works to enhance his own discipline. His pioneering attitude towards food aims to seduce us with a multisensory experience, and keeps him firmly rooted as an uncontested gourmet authority. “My philosophy on food comes from both an internal reflection and also one based on my environment. From an internal perspective, I try to see things from different angles, to look on things with a fresh set of eyes as if it were the first time. When one can see the product with the same innocence as the first time they saw it, then one will be always able to elaborate new and different ideas. “However, it is also a philosophy based on the environment, which is related to organic life and to the poetic power of nature. We are surrounded by mountains »
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“Our project is an experimental space that does not seek to impose a model or ideas, but to provoke doubts, reflections, knowledge, and to enjoy the process with everyone who visits us.”
ANDONI LUIS ADURIZ
PREVIOUS PAGE The Sugared Rose Window dish, with liqueur mousse. LEFT Inside the restaurant at Mugaritz. RIGHT Kombucha mother and strawberries. FOLLOWING PAGE A dish named My Guts Are Growling.
« and ocean, so you we are lucky to have the best from both of them. For me these two aspects are very important. “When it comes to the idea of ‘the art’ of plating, this is something extremely subjective. We see beauty in different ways, what is aesthetically pleasant for one may not be for others. “Although it is true that scientific methods have improved the appreciation of certain dishes, it is not realistic to think that we can always plate in a way that is attractive to everyone. We make more than a hundred new creations every year, inspired in projects that we have been evolved. So that reflects how much our concept evolves year by year. “In terms of translating my philosophy onto the plate, I like the plating to be specific and organic. The natural lines of the products should be clear and there should not be many elements on the plate. Each detail should contribute something; otherwise it doesn’t belong there.
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“The reason for this is that the first sense we use is sight. We first taste the dish with our eyes. If our first impression is not good, our other senses will be alert. On the other hand, if our first impression is positive our other senses will relax and we will be more likely to let our brain enjoy what we are about to eat. “Do I think the approach to plating has changed over recent years? Yes definitely, because we are living in a digital era in which we virtually eat through social networks. One can see thousands of food pictures, but we only spend more than a second on a couple of photos. How can we live with this? This phenomenon has led us to reflect upon on which elements people really focus on. “ Personally, the creative journey involved in my plating is not a quick process. For example, over the last two years we have been working with the idea that every dish can be eaten with your hands. To achieve this, the plating has »
ANDONI LUIS ADURIZ « to be done in the most synthetic and concentrated way to facilitate the tasting. Apart from that, each product has very different characteristics but we should emphasize the ideas behind each dish. “We are passionate about stimulating different senses, and about rethinking the logics or habits that are deeply rooted in our society, whose reasons we rarely question. “Mugaritz is a creative ecosystem where eternally inquisitive minds create and reflect, with gastronomy as a starting point, together with experts from the worlds of
“We are passionate about stimulating different senses, and about rethinking the logics or habits that are deeply rooted in our society, whose reasons we rarely question.”
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science, arts, philosophy or nutrition. It’s a research lab, a space where gastronomy is a way to show our reflections and trials to all our guests, employees and other industry professionals. “It’s important to share ideas and that we all try to continue improving. It’s our 20th anniversary, so will be a period to reflect on our evolution and celebrate our advances. For example, some of the dishes I like most are the ones that are generated in an spontaneous and natural way, such as Sugared Rose Window, Liquor Mousse or Bitter Ideas of Velvet. In these dishes we can work on the details, but the beauty comes from elements of which we have no control over. “Our project is an experimental space that does not seek to impose a model or ideas, but to provoke doubts, reflections, knowledge, and to enjoy the process with everyone who visits us.”
INSTRUMENTAL CUISINE Having named his restaurant Arpège, after ‘arpeggio’, in tribute to his love for music, Alain Passard fosters harmony at his three Michelin-starred kitchen by following the natural rhythm of the seasons to create organic, home-style cooking. P H OTO G R A P H Y BY D O U G L A S M C WA L L ( P O RT R A I T ), S D E L P EC H ( I N T E R I O R ) & T H O M A S CO L L I N ( F O O D)
ALAIN PASSARD
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orn in 1956 in the village of La Guerche-deBretagne, it was alongside Louise Passard, Alain Passard’s gastronome grandmother, that he got his first taste of cooking and life in the kitchen. Together around the fire, Louise Passard’s stomping ground, culinary secrets would change hands and generations. Having witnessed the passion harboured by her grandson, Louise Passard shared with him the joys of entertaining, the market frenzy, preparation fever and all that makes a meal a memorable event. It’s next door, at his parents’ neighbour’s baker’s shop, where at the age of 10, Alain first sensed an unbridled desire to become an apprentice. Fast-forwarding to 1986, Alain opened restaurant Arpège, previously run by his own master Alain Senderens under the name L’Archestrate. He named it in tribute to music (after ‘arpeggio’), his second passion, and decorated
the place in an Art Deco style. Arpège is Alain’s hub of home cooking – a workshop wherein raw materials are vegetables, fish and occasionally poultry, herbs and spices. Chef Passard does not seek innovation for innovation’s sake; he creates a few new recipes each year, enough to stay creative while leaving the classic dishes to evolve naturally. One of the chef ’s collages, called Green Curry Aubergine, served as inspiration for a stained-glass window that welcomes guests to the restaurant. In 1996, he won a third Michelin star, and in 2016 he celebrated the establishment’s 30th anniversary. “I entered the world of gastronomy relatively early on thanks to my family. My grandmother was a cook herself, my grandfather was a sculptor. My father was a musician, and my mother a seamstress. They were all working with their hands, and every time I spent a moment with them I wanted to do something with my hands, too. I was lucky that my grandmother took me under her wing and showed me the great adventure of cooking. She taught me »
LEFT Alain Passard collecting fresh produce from the gardens at Arpège.
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MASSGESCHNEIDERTE TISCH-COUTURE
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hannes.tiefenthaler@rochini.at
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ALAIN PASSARD
PREVIOUS PAGE Potatoes, cabbage and vin Jaune. LEFT Onion gratin with young leaves.
« everything I had to know about ‘the art of the flame’, as I often call it. I knew very early on that she gave me her passion, and at 14 years old, I started my official cooking apprenticeship in Brittany. To this day, the passion has never left me. “As such, I would say all my ‘mentors’ have shaped the way I cook. The great chefs I have worked with, such as Michel Kéréver, with whom I started my apprenticeship; Gaston Boyer and, of course, the great Alain Senderens, chef owner of L’Archestrate, from whom I bought the restaurant from in 1986 and renamed it Arpège. Alain Senderens was selling his restaurant, and I enjoyed so much of the time I spent there I decided almost instantly to buy the restaurant and make it my own. There was no other place like this for me; it was home. I was finally in my own ‘house’. “Nature has also inspired me a lot since my early cooking days. In fact, it is the best cooking book I have ever opened, and has been instrumental in shaping my cooking style over the years. One major shift was in the early 2000s, when »
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“The real trend would be respecting nature and seasonality. This would be the only way to achieve true harmony and protect the future of food.”
IS THIS THE NEW GOLD STANDARD IN PROVENCE? Maison Saint Aix, the brainchild behind AIX Rosé, works hard to produce the best possible rosé from Provence. This region, in the south of France, close to the cities of Cannes and Saint Tropez, is renowned for making the most delicate rosé wines in the world for 2600 years. THE EXPRESSION OF PROVENCE AIX Rosé has its roots in the historical city of Aix-en-Provence, the capital of Provence. The region is specialized in making the most elegant rosé wines in the world. Maison Saint Aix strives for greatness which it achieves through passion, dedication, and one single promise: to favour quality above anything else. While tasting AIX Rosé, you will experience a tremendously vibrant and summery taste, the ultimate expression of Provence. The hypnotizing salmon pink colour reveals the fruity freshness of top quality Provence rosé. The nose is fresh and fragrant, delicate yet youthful. Its generous refreshing, crispy taste makes it a perfect aperitif. With its mouth-filling roundness, its harmonious structure and long finish, it also looks like a perfect wine on the dining table and a great match with a lobster and truffle risotto.
ABOVE The elegant, subtle and tasty AIX Rosé. BELOW Maison Saint Aix is one of the largest domains in the famous AOP Coteaux d’Aix-en-Provence.
GREAT ROSÉ AT GREAT PLACES AIX Rosé is available worldwide, from LA to Dubai, from Miami to Paris and Singapore. It is served in the greatest starred restaurants, rooftop terraces, lounge bars but also premium wine merchants and luxury department stores. This cuvee is regularly honoured in specialized wine media and awarded yearly with gold medals at prestigious wine shows.
CELEBRATING THE PLEASURE OF BEING TOGETHER This wine loves to bring people together to share a glass, a meal, a moment. Every bottle comes with a new opportunity to share, generously, with style, passion, personality and fun. Available in regular size bottle, but also in party ready magnums, up to the ultimate 15 liter Nebuchadnezzar. 73
ALAIN PASSARD « I decided to give priority to the vegetables in my cuisine. This was quite a big move at that time, but I often say, ‘As long as there is practice, there is change!’ and I was willing to work differently. I had a creativity break and I could no longer find inspiration with meat. I wanted colours and flavours that I could not obtain with meat or fish. “When I decided to focus on vegetables only, I went straight to see the Michelin Guide director, and said I wanted to make vegetables the “grand cru”. I had a revelation and my decision was made – I could not focus on anything else. There was no marketing behind it – just a different approach from a cook who was willing to move on. With vegetables, you have so many different colours and textures you can almost make a painting on the plate. Interestingly, I find that even my hand works differently with vegetables: it is always in motion, like a conductor of music. “Now, every day is a new day for me. My recipes are not written, because nature, and especially the seasons,
dictates my cuisine. For example in January, guests will eat winter produce. In July, they will eat summer produce, and so on. So I will never serve tomatoes in February as it would be nonsense and go against my whole philosophy. You cannot cheat with seasons; my gardens guide my cuisine. “Some of my favourite dishes from the menu include the Vegetable Ravioli in a Consommé, because at each season I serve different ravioli with different tastes, colours and textures. The same goes for the Jardinière Arlequin, a mix of vegetables that we have in our garden. In summer you will not eat the same Jardinière as in winter. I would also add that you can come a few days in a row at Arpège and the dishes will not taste the same, as we only cook with vegetables harvested by our gardeners on that very same morning; as I said, my gardens dictate what’s on the plate. “In regards to the occasional appearance of fish, poultry and meat, the most important rule for me is the »
LEFT The dining room at L’Arpege. OPPOSITE The Hazelnut Soufflé dish.
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ALAIN PASSARD
LEFT Table decor at Arpège.
« ‘passport’ of the ingredients, the know-how of the producer and the traceability of the products. “This style of cooking does, of course, come with its own difficulties and can be testing at times, but there is nothing without hard work and passion. Each day is the first day! “Luckily for me, nowadays diners tend to reduce the amount of meat on their plates to add more vegetables, which may be a reason why the restaurant is still so successful! Everything evolves, and you must evolve with it. At the time I chose to focus on vegetables it was a natural evolution in gastronomy for me, a purely personal choice, but as with so many things it turns out that veg-centric has become trendy. Guests used to come to Arpège to taste a good piece of meat; now they come to taste good vegetables. “I think the vegetable ‘trend’ will continue, which is a good thing, but for me the real trend would be respecting nature and seasonality. This would be the only way to achieve true harmony and protect the future of food.”
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“With vegetables, you have so many different colours and textures you can almost make a painting on the plate. Interestingly, I find that even my hand works differently with vegetables: it is always in motion, like a conductor of music.”
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MIXING PLEASURE WITH PLEASURE AOC in Copenhagen is serious stuff. Ancient arches, low lights and a 17thcentury cellar shape the dining room into the most elegant basement you’ve ever seen. It’s the home of chef Søren Selin, who creates artistic, curious and playful menus while maintaining comfort in a luxurious setting. P H OTO G R A P H Y BY S I G N E B I R C K & C L A E S B EC H-P O U L S E N
SØREN SELIN
I found out pretty quickly during high school that reading books wasn’t for me. I wanted to learn a craft and to work with my hands. I’ve always loved eating food, so naturally I thought I would try and see if cooking was for me. I definitely didn’t see this as my future career. I started when I was 22, and before that I didn’t think that I wanted to become a chef. Perhaps it was just ‘fate’, but once I started, I just knew it was for me, and from there it all went very quickly. It was something I found immensely interesting, so kept on pursuing it further and further. “Over the years, I think I have changed somewhat in my cooking style. I have always been drawn to contemporary cooking and a more modern-day style, but I have my foundations in traditional French cooking. For instance, with the new Nordic style, which has been very popular for many years, at the time when everyone stopped using stocks or barely any meat, I still continued to use them. It was a personal preference, but I never wanted to stop using them as I still had this ingrained old-school French style of cooking. Technically, I don’t use too many techniques either because my goal with the dish it to keep it simple and minimalist. We serve so many dishes at AOC that it would
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be overwhelming to have so many different techniques on one plate. I myself would also find it exhausting, so we try to let the raw material speak for itself. The focus is much more on letting the produce express itself in a way that is new. It’s not easy, but we try. “I also think that when you have a restaurant at the Michelin level, it’s very important that you let the head chef express themselves. It’s the head chef that sets the menu, and then you let them take the lead. If you are not at the Michelin level, you can keep the food the same even if you change the chef, but AOC is not like that. We like to keep things personal and dynamic. My business partner, Christian Aarø, has also always been very open to this idea, which I think has helped us work well together over the years. “Of course, a lot of other things contribute to the success of the restaurant. Usually it’s many things rolled into one in order to create a good restaurant, including the obvious: service, ambience, wine and the food. AOC has always prided itself on offering a very high level of service and a very selective approach to all the food and drink that we serve. I have to take the Michelin Guide’s word for it, but I guess, as the only two-starred restaurant in Copenhagen, these are important factors in the success of a restaurant. »
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PREVIOUS PAGE Elegant arches at AOC, the second-oldest cellar in Copenhagen. LEFT Turbot baked in juniper bush with turbotroe bottarga. RIGHT Elegant design flows through the dining room at AOC.
“ I think fine dining is here to stay, and is one of those things that will continue to be appreciated for the luxury that it is.”
SØREN SELIN « “At AOC, you experience the head chef ’s expressions, particular style and philosophy teamed with stellar service and excellent drinks. It means that each time it will be a unique experience. “The interior of the restaurant also helps to create a special ambience due to the ancient arches and low lights, all set within a 17th-century cellar shape. The restaurant is located in the second-oldest cellar in Copenhagen, and you can really feel the history from old Copenhagen when you walk into AOC. We try to channel this vibe, so the style of the restaurant is one of formal luxury in an intimate setting. “The decor is quite rich with thick tablecloths, padded chairs and, again, everything is unique and follows our own individual style of doing things. For example, it’s very trendy at the moment to have no tablecloths in Nordic countries, but we try to keep to our own path and offer something a little different from what everyone else is doing – probably because we like to dine like that ourselves! Either way, it’s a good reflection of our food and dining philosophy. “We have a lot of waiters, but it is very informal. We don’t want people to feel under pressure when they walk into the restaurant. We want people to feel welcome and be able
to immediately relax. So, we have a very down-to-earth approach to the guests. We try to be a two-star restaurant that doesn’t feel like a two-star restaurant. So we strive to create a friendly and accommodating service, avoiding the typical stuffiness associated with haute cuisine. “This includes my own role as the chef. I love to do a lot of tableside serving, which is great for interacting with guests. To be able to cook a little bit in front of people, and really show off the produce and what they are eating, offers them another unique perspective on the food they are eating. They can see that the food hasn’t been tampered with and get to smell the aromas right in front of them. “Because the kitchen is so open, there are no boundaries between kitchen staff and guests, which allows for the smells and sounds to travel around the whole restaurant. Its wonderful, and I believe that a restaurant should smell of food and cooking. “For me, the only culinary philosophy is that it’s really all about the ingredients, and trying to reveal the ingredients in a way that the guests haven’t seen before. We use a lot of wild herbs and a lot of pickling in preparation for the winter seasons. I really love wild herbs because they are unusual. Everyone can buy a bunch of basil or parsley, but the »
LEFT Veal sweetbread with wild mushrooms and fried corn threads.
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Authentic European Luxury in the heart of Riga
With the famous Latvian National Opera House by its side, and the Old Town, a UNESCO World Heritage Site, at its feet, the Grand Hotel Kempinski Riga presents a whole new level of comfort and elegance to both city guests and locals. The hotel features 141 ďŹ rst-class rooms and suites, two gourmet restaurants and three bars, six spacious meeting rooms, including the Grand Ballroom, a world-class SPA and wellness facility, as well as an aromatic pastry shop right next to it. Breath-taking panoramic views of the capital, refined service and a rich cultural experience await guests from around the globe. +371 676HOTEL 71 111KEMPINSKI | reservations.riga@kempinski.com | kempinski.com/riga GRAND RIGA, ASPAZIJAS BLVD. 22, LV-1050, RIGA LATVIA +371 676 71 111 | reservations.riga@kempinski.com | kempinski.com/riga
SØREN SELIN
« taste of sweet cicely or woodruff is just on another level. I love the idea that it is hand-picked in the woods, but I am not super-dogmatic in this respect; not all my ingredients are from the local area. For example, we use some delicious kombu sauvage from an island in northern Japan. We also use caviar from Bulgaria, or sometimes French pigeons. I would love to use Danish for everything, but it’s all down to quality – and if it’s not right, then I go elsewhere. “My approach has a lot to do with creating straightforward flavours. I have a saying, which is, ‘It should taste like vanilla ice-cream with chocolate sauce’. We don’t actually have that on the menu, so we want to use ingredients and flavour combinations that create the same sensation, but with something new and exciting for the guests. I am not satisfied if the flavour is a little weird; I want the dish to be just right. You shouldn’t have to think too much about a dish – you should know right away if you are going to like it for the long run or not. “For me, the creative journey can start in many, many different ways. It usually always begins in my head, and then it really takes shape when you start working with it in the kitchen. Quite often I have had an idea, and then when you start working with it in the kitchen, the dish or
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the ingredients take me in a completely new direction. That is all just part of the journey you need to take in order to create a dish that you have never made before. It can be a tough process as it takes a long time, and can be very frustrating when you think you finally have it locked in, only to find out that something isn’t working. If you want to evolve as a chef, you have to continue and stick to this journey. “In the end, the results of this should be rewarding because it means that I am then happy with the menus I create. I tend to avoid changing them until I really develop a new and better dish. In fact, some of the dishes on the menu have been there for four years, with just a few added additions such as the turbot with pine, the onion, or the Jerusalem artichoke. With the latter, I made this many years ago while I was trying to do something, and ended up in another place. It’s basically a Jerusalem artichoke puree that has been set with agar-agar, which is then covered in a thin layer of paper that we burn in order to change the whole look, taste and smell of the dish. It starts off being a soft dish, which then becomes a crunchy dish. Right now, it’s with hazelnuts, caramel and Jerusalem artichokes, which makes it a really sumptuous dessert recipe. »
SØREN SELIN « “The onion dish was originally inspired by a whole baked beetroot or celeriac recipe from Alain Passard. At the end of the day, everybody is inspired by everyone and everything they see along the way. I wanted to try this with an onion. I used a large onion and baked the whole thing, which turned out to be very delicious. It must have been elderflower season when we created it as we had a lot of pickled elderflower, so I combined the onion with a beurre blanc and caviar, then opened it up during the tableside serving to create a fun, delicious dish. If it was all prepared in the kitchen it would still taste really nice, but I think you need that whole show in front of the guest to really elevate the visual aspect. You can’t really beat that. “Although I do quite often ask myself, why do chefs put so much time into creating the showy visuals or aesthetics, because in the end it’s always down to the flavour? I can only think that it’s because when you make something that’s visually that appealing, or surprising, it awakens the senses of the guests and perhaps also boosts their enjoyment by 10-15%, which clearly is the icing on the cake. This idea of showmanship, or the entertainment value of a restaurant makes me think about the future of fine dining
PREVIOUS PAGES Extensive collection of wines at the AOC wine cellar; whole roast pigeon with beets, smoked marrow and wood sorrel. RIGHT Nordic vanilla, dried apples with walnut marzipan and potted bread.
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quite a lot. We are in a time of unrest in terms of old crafts and trades becoming obsolete. However, I don’t think cooking will be one of them. Of course some food can be made in factories, but gourmet cooking is just something that you cannot do with a machine; good service is something you cannot do with a machine. I think fine dining is here to stay, and is one of those things that will continue to be appreciated for the luxury that it is. It really is still a luxury to come into a restaurant and have such a creative experience that triggers all the senses. It can be a lot of money but you can’t deny the experience gained. There are also a lot of people working very hard behind the scenes, as well as the base profit margin being one of the lowest, so it really is a good investment in terms of luxury items. Maybe this is why it should be appreciated even more, because I feel that Scandinavian gastronomy is as exciting as ever. We are really starting developing our identity in the gourmet market. For about 15 years now we have really held our own on the culinary scene. It also continues to expand as its filters down from the gourmet restaurants into the more casual dining options. I would say that the quality remains high and the ideas remain progressive, which is positive for the blossoming Nordic scene.”
Copperhead ‘The Gibson edition’ Copperhead Gin has teamed up with Marian Beke from the Gibson Bar (London) to create a unique and savoury style of gin, inspired by the classic cocktail and using botanicals and spices traditionally used in pickling.
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Contact: 10 Degrees C www.10degreesc.com
Navigating mixology Radiating the conviviality and warmth of a classic New York City tavern, The NoMad Bar has its style firmly rooted in foundations of The NoMad Hotel and restaurant Eleven Madison Park. Bar manager Pietro Collina explains why the bar offers more than just memorable cocktails and fantastic food, but also a glimpse into a unique philosophy.
I was born in Rome, moved to the United States when I was three years old, and then lived in London from age 11-18 before returning to New York for university. “After culinary school, I started working in the dining room of Eleven Madison Park. It was there that I developed my passion for wine and pursued my sommelier certification through the Court of Master Sommeliers. Once I had a good grasp on wine and beer, I started studying spirits and fell in love with the history and production. I was invited to join the bar team at Eleven Madison Park and learn the trade from revered barman Leo Robitschek. Once I built a solid foundation for the classics, I found that I truly enjoyed creating my own drinks and experimenting with flavours. My background in cooking and enthusiasm for hospitality made bartending a natural next step. “The NoMad Bar was designed after the grand hotel bars in New York City during the golden age of cocktails. Our beverage programme draws inspiration from classic cocktails, and what sets us apart is working with our chefs when conceptualising new drinks with a modern twist. This partnership between the dining room and kitchen defines our culture. The NoMad Bar is more than just memorable cocktails and fantastic food; it is a showcase of genuine hospitality, passion, and collaboration. At the moment we are working on different immersive experiences, and challenging the idea of solely sitting at a bar while drinking. We are also working on a theme menu that will draw inspiration from our library collection. “Bartending gives me a creative outlet where I can explore flavours, design, creativity and playfulness. A cocktail can be a lot more than just what is inside the glass, and the process of telling a story through flavour is fascinating to me. Bartending also allows you to interact with a variety of different people and heightens your emotional intelligence. I have had the opportunity to have in-depth discussions with authors, artists, politicians and such, and get a glimpse into a world I would normally never have access to. “As a result, I feel that more and more hospitality professionals get drawn to the bar. I believe this is because you exercise a lot of different skills while working. In most establishments, the bartender is the most knowledgeable position in the dining room. You not only need to navigate people’s drinking experiences but also to have in-depth knowledge of food and hospitality, emotions and personality. “In terms of trends, or the next step in mixology, I believe this year is all about telling a story with your menu. Some of
ABOVE Bar manager Pietro Collina puts the finishing touches to an 8th Wonder, a popular cocktail at The NoMad Bar.
the most respected bars in the world have themed menus and interesting concepts that dictate the bar’s overall programme. Basically, cocktails are being grouped together to create themes instead of individual serves. This style of menu is inspiring when done with passion and intention. But now that there are a lot of places that use this outline, it is getting more difficult to create something truly original. “In relation to storytelling, there is a huge push for bars to share their values and talk about their stance on issues. Some bars are also using their platforms to make public statements about inequalities, while others concentrate on sustainability in terms of their waste management and repurposing of ingredients. Bartending is becoming more about how that programme’s philosophy is represented through the drinks and how you experience them at the bar. Making a tasty cocktail is not good enough any more if you want to stand out among the leaders. You need to have a vision. “We are in the process of expanding NoMad to other cities around the world: NoMad Los Angeles opened in January and NoMad Las Vegas is due to open in November. This is giving us the chance to solidify our operations and really understand what makes NoMad Bar a special dining experience in each individual location. “We have always prided ourselves on hospitality, but when you expand it forces you to put language to these philosophies. One thing is clear: we will always be changing and pushing forward. One of chef Humm’s favourite lines is from artist Willem de Kooning: “We must change to stay the same.” I believe that is the mindset we all have within The NoMad Bar team.” » 91
SUMMER OF YES INGREDIENTS
1 cucumber 1/2oz rhubarb shrub 1/2oz lemon 1/2oz jalapeno-infused agave 1oz St Germain Elderflower Liqueur 3oz Evil Twin Nomader Weisse beer
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Handcrafted with love in Switzerland ALATA Vermouth’s unique taste is the result of a long maceration
combining aromatic plants and fortified wine from Wallis.
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HOWIE IN THE JUNGLE INGREDIENTS
1tsp fresh passion fruit 1/2oz Cherry Heering Liqueur 3/4oz lime 3/4oz pineapple juice 3/4oz Aperol 11/2oz Zucca amaro 1oz sparkling mineral water
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www.marazultequila.com
MAR AZUL four .indd 1
11/30/17 10:17 PM
SGT PEPPER INGREDIENTS
5 drops saline solution 1/4oz pineapple juice 1/2oz lime juice 1/2oz agave syrup 1/2oz jalapeno-infused tequila 3/4oz green pepper juice 1oz Avua Prata Cachaรงa
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PINEAPPLE JULEP
PHOTOGRAPHY BY STARCHEFS & NATHAN MCCARLEY-O’NEILL
INGREDIENTS
1 twist of lemon 5 sprigs of mint 3 raspberries 1 bar spoon cane sugar 1 tsp maraschino 1/4oz lemon juice 1/4oz rhubarb shrub 1/2oz verjus 1/2oz jenever 1oz charred pineapple syrup 1oz Old Tom Gin 1/2oz sparkling mineral water
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and its most prestigious hotels Discover Rovinj
There is a difference between choosing a hotel and choosing the hotel. A room? Suite? Still not enough? There is an open vault for you to enjoy, the Wine Vault restaurant, complimented by a Michelin recommendation. A glass of selected wine, a touch of the finest cuisine… We serve this just as an appetizer for your stay, followed by a crimson sunset, spiced up with some smooth lounge music and a cocktail on an Apres Beach Party in Mulini Beach Bar. There is a difference between a drink and a glass of fine
gin. And if you know gin, Lobby Bar Gin Library awaits. A true connoisseurs’ heaven that always has room for new and yet to become members. There is a difference between romance and love. But with the help of a salty sea breeze, and moonlight sprinkling the hotel terrace, Amatis, the smallest restaurant for two, tames them both, then brings them together, giving your stay an unforgettable touch. There is a difference between choosing a hotel and choosing the hotel.
lone Design Hotel is nothing short of astounding. Its curves will seduce you at first sight, just before its cool and relaxed atmosphere draws you in completely. Whether you choose a jazz room with a plunge pool or a suite overlooking the centuries-old forest surrounding the whole bay, you are sure to escape in style. Unwind in the resoLution Signature
Restaurant among the fragrant Mediterranean plants outside, or have a bite of fresh sushi inside Restaurant E. Will you accept the challenge and release your creativity in the hotel’s famous revoLution Culinary School? It’s all up to you. lone Design Hotel lets you experience happiness firsthand. What’s not to love about that?
sales and booking www.maistra.com +385 52 800 250
IMAGE © SHAMWARI GAME RESERVE
Travel & Property
Eco Chic Long gone is the myth that eco-lodges and sustainable hotels are bland and basic. FOUR takes you to four luxury properties around the world that can allow you to relax both your body and your conscience.
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1 Shamwari Game Reserve SOUTH AFRICA
G R E EC E
Shamwari, meaning ‘my friend’ in the Shona language of Zimbabwe, is the pinnacle of private game reserves. Home to the coveted ‘big five’ and stretching 25,000 hectares over a malaria-free landscape, it offers an award-winning nature experience and is one of the largest private conservation initiatives in Southern Africa. Shamwari is a place where guests can exist in harmony with nature, however fleeting the moment; where free-roaming wildlife traipse the landscape under the relentless African sun. Shamwari incorporates six lodges, each one unique and each with its own essence. Lodges are designed in harmony with their surroundings, where guests can experience nature in sublime comfort. Eagles Crag Lodge is tucked away and surrounded by imposing mountain cliffs, expressing an elegant ambience amid nature’s beauty. Exclusive suites fashioned in glass and stone offer guests expansive views of the surrounding rock faces where the eagles soar. Bayethe Tented Lodge takes its name from the word pronounced ‘by-ye-ti’, meaning ‘I salute you’; the warm African greeting is carried on the fresh valley wind at this tented paradise. The rich vegetation, providing privacy and a feeling of seclusion, shrouds the refined tents of this lodge. Long Lee Manor is a gracious Edwardian-style manor house echoing traditions of the past in colonial-style accommodation, manicured gardens, pools and ponds, terraces and verandas – all overlooking the magnificent plains teaming with wildlife. Riverdene Family Lodge has a welcoming ease and warmth, and is a place where families are always at home. Guests can engage in the Kids on Safari programme, visiting the Shamwari Wildlife Rehabilitation and Born Free centres. Sarili Lodge is named after a supreme Xhosa chief and offers contemporary comforts perched above the Bushman’s River, overlooking the grassy plains of ancient Africa. This environmentally friendly lodge provides the perfect combination between a colonial and bush experience. Lobengula Lodge is a beautiful and tranquil space tucked away in the depths of the valley bushveld. And the Villa itself mirrors a traditional African kraal enclosed by breathtaking views. shamwari.com LEFT Lobengula Lodge’s entrance hall with its contemporary rustic design. RIGHT Views of the Pindus mountains from the terrace at Aristi Mountain Resort.
2 Aristi Mountain Resort G R E EC E
Situated in central Zagori in northwestern Greece, Aristi Mountain Resort & Villas , a member of Small Luxury Hotels of the World, offers the perfect location for nearby attractions including Ioannina, the capital city of the Epirus region. Zagori, with its traditional stone-built villages, is currently under consideration for the UNESCO World Heritage List. The resort is a boutique offering with a total of just 24 rooms, suites and villas. Aristi Mountain Resort & Villas is surrounded by incredible natural wonders, including the impressive ‘towers of Astraka’ rock cliffs and Vikos Gorge, which is recognised as the deepest gorge in the world. Awarded the top spot for eco-hotels in the 2017 World Travel Awards, the resort offers the striking contrast of traditional architectural design with contemporary luxury, and blends seamlessly with the natural surroundings. The rooms and suites mirror this understated yet luxurious feel throughout and natural resources such as stone and wood have been incorporated, providing an undertone of warmth and comfort throughout. The selection of rooms include double rooms and double superior rooms, which offer unique views of picturesque villages and surrounding nature with an air of relaxed sophistication. The larger rooms include Family Aristi, a spacious, split-level area with panoramic views and a unique sense of space, and a range of suites including the Junior Suite and the Villa. aristi.eu
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award winning resort • oceanfront dining Full-service spa • Luxurious accommodations 800-527-4884 • 508-945-0096 • 297 shore road, chatham, ma • cape cod
chathambarsinn.com
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LEFT Sweeping views of the sea and jungle from Morgan’s Rock in Nicaragua. BELOW Hidden in the canopies of Queensland’s Daintree Rainforest is the Daintree Eco Lodge & Spa.
3 Morgan’s Rock
4 Daintree Eco Lodge & Spa
Stepping outside to unwind on the white-sand beach, relaxing in luxury on a private tropical beach, staying in stunning ocean-view bungalows, all within more than 4,000 acres of jungle, are defining Morgan’s Rock experiences. Its concept and operation reflects this whimsical feeling of privacy and seclusion. Carefully built to minimally impact the surrounding area, the Lodge boasts a unique blend of tropical vibrancy and architectural comfort. Morgan’s Rock is a one-of-a-kind destination, with a mission to provide guests with ultimate relaxation, peace of mind and an authentic experience. Equally important is the preservation of Nicaragua’s vital eco-systems and wildlife, cultural preservation and community involvement. This jungle hideaway boasts a picturesque, mile-long sandy beach, and the family has proudly maintained half of the vast property as a private reserve. Morgan’s Rock is frequented year-round by two species of the world’s seven endangered turtle species. At Morgan’s Rock, however, they are proudly supporting sea-turtle conservation efforts by ensuring that both nesting and hatching can take place in their natural environment. Guests to Morgan’s Rock can witness baby hatchlings scurrying out to sea, their passage overseen by Morgan’s Rock staff and guests as they protect the little ones from predators during this crucial stage of their journey. Guests frequently say that this unique opportunity is one of the most memorable experiences of their stay at the hacienda. Other animals inhabiting the jungle reserve and estuary around Morgan’s Rock include howler monkeys, macaws, anteaters, sloths and white-tailed dear, to name just a few. Most of the birds are typical of subtropical dry forest lands, similar to those found in the Guanacaste Province of Costa Rica. These include scarlet macaws, trogons, kingfishers, herons and egrets. Morgan’s Rock was constructed with minimal impact on the surrounding environment and respect for local indigenous communities. All structures were built in harmony with the existing slopes and trees, with as little earth movement and cutting of trees as possible. The lodge’s 15 luxury bungalows were built and furnished by Simplemente Madera, an international sustainable wood products and furniture company based in Managua. The lodge interior features unique designs using sustainably sourced hardwoods from the property itself. The colour and traditions of local indigenous cultures inspired the decor. Solar panels are used to heat the bath water, and a centralised system for grey and black water with a bio-filter system has been put in place. The entire lodge was designed harmonise with nature. It was, they say, “carefully built to minimally impact the surrounding nature, creating a unique architectural blend of tropical comfort.” Amen to that.
Daintree Eco Lodge & Spa, situated deep in the heart of the magnificent Daintree Rainforest in Queensland, Australia, offers sustainable luxury in a breathtaking location. The tropical retreat is the only boutique accommodation in the World Heritage-listed Daintree Rainforest, boasting 15 ecofriendly bayans in an awe-inspiring setting, which will revitalise all of your senses. Wake up to the sound of birds in the canopy above, take in the majesty of the tall bull kauri trees and discover the lodge’s private, pristine rainforest. Escape from the hustle and bustle of daily life to rejuvenate your body, soul and mind in a breathtaking landscape where time appears to have stood still. Created with the belief that people have their most memorable experiences when they are close to nature, this unique tropical retreat will to change your perspective of the world. Here, sustainability is not just a word that is spread around guests for brownie points; it is a concept that is at the core of the business. The Daintree interpretation of being a sustainable business is one that generates a sustainable profit while benefiting the community and the environment. This includes actively managing environmental, social and economic risks by mitigating negative impacts from operations. Their mission is to provide an environment that allows every guest to have an experience they will never forget. A commitment to the environment does not mean living without comfort, or without enjoying outstanding food and wine in a tropical ambience. Some of the activities undertaken to lighten their footprint include: partnering with Rainforest Rescue to plant 2,500 trees in the Daintree Rainforest; solar panels installed to offset the use of grid-connected energy use; self-sufficient in water usage via rainwater catchment; eco or fair trade accreditation for all amenities and guest toiletries; and general energy-efficiency measures including minimal electrical appliances in rooms (air conditioning is available in the rooms upon request).
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daintree-ecolodge.com.au
Explore Toronto in a weekend Canada’s financial capital is a melting pot from cuisine to mein, and a whole lot more…
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ightly lauded as Canada’s most diverse city, Toronto is a kaleidoscope of cultures – and it shows. Its streets are vibrant with graffiti, locals are quick to point you in the right direction and the restaurants are as varied as the seasons. Shop in the Yorkville neighbourhood, sip espresso in a tiny cafe and catch a stage show, all in one afternoon. The art scene is thriving, too, as dim alleys lead to studios, and the city seems to unfurl in exciting ways at each street corner. STAY HERE
Four Seasons Hotel Toronto People often travel because they want to know a new place and feel that they have absorbed the best of that destination in a relatively short time. At the Four Seasons, guests are privy to a network of concierges renowned for their connections thanks to an exclusive organisation known as Les Clefs d’Or, or ‘The Golden Keys’. These keys are worn by concierges to signify an unsurpassed knowledge of their respective communities: members of the group can recommend happenings in the city based on a guest’s taste and preferences. The 55-storey hotel’s set in the heart of Yorkville, downtown Toronto’s most glamorous shopping and restaurant quarter, and it doubles as an art gallery, highlighting Canadian talent with paintings and sculptures spread throughout its lobby and across its floors. The hotel bar is a street-level lounge that turns into a lively hotspot, especially on weekends, and hosts live music on Tuesday
PREVIOUS PAGE Toronto skyline by night. LEFT The 55 storey flagship Four Seasons is nestled in the heart of downtown Toronto. ABOVE Elegant interiors and stunning panoramas can be found throughout The Four Season hotel. RIGHT The Drake Hotel offers contemporary rooms with a kitschy twist.
nights. Michelin-starred chef Daniel Boulud is at the helm of brasserie Café Boulud, and pairs flavour’s reflective of Toronto’s diverse cultures with classic and contemporary French dishes for an exciting journey of flavours. “What’s magical about our services is the concept of ‘treating others how you would want to be treated,’” says chef-concierge and president of Les Clefs d’Or Canada, Carolina Avaria. “We have an enormous team of professionals solely focused on making sure you feel special and royal.” www.fourseasons.com
The Drake Hotel An immersive Toronto experience would not be complete without a visit to The Drake Hotel – a 19-room guest hotel with mid-century modern vibes and located on the vibrant Queen Street West near Parkdale. Pairing historic elements, like the grand staircase in the front lobby, with a kitschy pop culture twist, The Drake is a gathering place without discrimination. From the moment you walk in, it’s like the walls are buzzing with memories of nights past, ready to sweep you away in the reverie. It includes a restaurant lounge, corner café with street-level patio, Sky Bar rooftop patio and the Underground, a basement nightclub and live performance venue. You’d be hard-pressed not to find something at The Drake to suit any occasion. www.thedrakehotel.ca
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TRAVEL an Italian charm that cannot be synthesised; it has to be created over years. Occupying two upper floors and offering spots for a family pizza night, a date at the bustling bar or hosting a group in its semi-private and private spaces, this gem has plenty of nooks and crannies, and ranks among the best in the city for Italian fare. Enjoy a breathtaking view of Toronto’s skyline from the rooftop patio while sipping a cocktail and, as the Italians would, take a moment to soak in la dolce vita. www.terroni.com
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Montecito What does it mean to taste truly Canadian cuisine? Montecito has it figured out without a poutine in sight. The sleek 400-seat restaurant combines a casual elegance with effortless sophistication in the heart of Toronto’s Entertainment District, just behind the TIFF Bell Lightbox centre. Although it draws inspiration from its namesake city in California, one look at the menu and it’s obvious the offerings are true north. Owned by chef Jonathan Waxman and filmmaker Ivan Reitman (the creative force behind films beloved by audiences around the world, including raucous comedies Animal House, Stripes and Ghostbusters), Montecito is decorated with movie memorabilia and cast portraits. Executing the menu like a magician is executive chef Matt Simpson, who is as passionate about finding suppliers of the product as he is about serving them seasonally. In explaining each item on the menu, he can tell you the name of the person behind everything from the bread to the fish – and likely their wife’s name and family pet, too. His homegrown pride makes dining at Montecito not only an experience of the senses, but one that fills the heart as much as the stomach. The restaurant unabashedly highlights the best of Canadian produce, meats and seafood from purveyors and suppliers from coast to coast; without exception, whatever is on your plate has come from Canadian land. The bar features both classic craft cocktails and esoteric concoctions made using the finest in artisan spirits, mixers and seasonal fruits and vegetables. The curated wine list is headed by sommelier Heather McDougall.
ABOVE Serving the masses and elite alike, Jacobs and Co Steakhouse is a mustdo in Toronto. BELOW The Soho House rooftop bar is a perfect blend of reclaimed history and city chic.
Jacobs & Co Steakhouse This steakhouse is notable as one of Toronto’s most distinguished steakhouses, and after one glance at the massive portions of meat it’s unquestionable how Jacobs & Co earned its reputation. This powerhouse restaurant is frequented by athletes, celebrities and Bay Street suits looking to dine like royalty and experience top cuts of meat served with unerring consistency. Pairing first-rate service with a dash of table-side theatrics, diners can expect a memorable evening from the first course to the last. jacobssteakhouse.com DRINK HERE
Soho House No matter where you are in the world, you’re home at Soho House. A private members’ club set on uniting the city’s avant-garde, Soho House is the decidedly cool global chain catering exclusively to people in the creative industries. Founded in London in 1995 as a home from home for people working in creative fields, there are branches located in the UK, Berlin, Istanbul, Barcelona, New York, West Hollywood, Miami, and Chicago. This outpost is located in a 10,000sq-ft space in a restored heritage building formerly hotel in the late 19th century. The multi-floor space is outfitted with a partially enclosed rooftop bar, a library, a house kitchen and pantry bar, and the Pretzel Bell Bar, said to be named after the tavern that originally occupied the space. The classy and exclusive location is the perfect spot to hold a meeting, meet friends or simply enjoy a quiet drink. www.sohohousetoronto.com
www.montecitorestaurant.ca
Terroni Price Street and Bar Centrale If the walls could talk at Terroni wine bar, they would tell you their name. Terroni is named after both the Italian bricks of pressed, fresh Italian soil that take on a yellow-ish hue once they’ve dried in the sun, and the southern Italian workers who not only made the terroni bricks, but also used them to build their own modest homes. Opened in 1992, this bar in the heart of Rosedale above Bar Centrale vibrates with 109
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www.prettyuglybar.com
Colette Grand Café Consider it the ideal sun-soaked spot for a morning espresso outside of an actual Parisian cafe. Celebrating the essence of French style at Colette Grand Café, the menu takes a contemporary approach to traditional French cuisine with simple, exquisite favourites such as tartare, foie gras and frog legs. The interior is divided into a Parisian-inspired bakery
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ABOVE Toronto’s street art shows off the emerging art scene of the city. BELOW The busy metropolis that also maintains its heritage. RIGHT Contemporary architecture graces Toronto’s city centre.
cafe, a bar and library lounge, an upscale dining room and a wraparound terrace shaded by scalloped valances. www.colettegrandcafe.com DO THIS
Yorkdale shopping A celebrated neighbourhood of style, Yorkdale is where the sartorial elegance synonymous with European chic meets the streets of Toronto. Yorkdale is Canada’s top shopping centre with the country’s largest collection of luxury retailers – totalling more than 240 – including J.Crew, Tory Burch, Crate & Barrel, Burberry and Tiffany & Co. An anomaly in the midst of Toronto high rises, the quaint Victorian architecture houses dozens of restaurants, boutiques and art galleries that make for a delightful day of wandering. yorkdale.com
Lake Joseph If escaping the bustle of a city is your motive, the Ontario community of Lake Joseph is considered the state’s most star-studded region; it’s not uncommon to see the likes of Kenny Rogers, Cindy Crawford and Canadian entrepreneur Dragon’s Den’s Kevin O’Leary staying here. The lavish air is most obvious on the lake’s northern tip, known as Billionaires’ Row, where a lakeside cottage can hit the market at up to $25m. It’s located a two-hour drive from Toronto (rental cars can be picked up at Toronto Pearson International Airport) in Muskoka, a region of lakes including a vast network of hiking trails, exceptionally clear water and granite outcrops with breathtaking views. Lake Joseph is the trendiest holiday spot in the area for travellers looking for a luxury getaway experience all-year-round; winter offers plenty of opportunities for cross-country skiing, while the calm waters of summer make it perfect for watersports such as wakeboarding and waterskiing. Acclaimed by Golf Digest magazine, The Lake Joseph Club is a nine-hole Academy Course complemented by The Water’s Edge Wine Bar for delectable food and fine wines after a day of play.
IMAGES © TOURISM TORONTO
PrettyUgly You only see what you’re looking for, and that is none truer than when it comes to spotting PrettyUgly. A small neon sign displaying its name at ground level outside is the only beacon in an otherwise incognito set-up. The window at the front swings open in summer so guests at the street-facing seats look like they are manning a lemonade stand. But don’t be fooled by its look from the outside: step into this bar and the magnetism is obvious. Up front, an unpretentious mezcal counter with its own agave-focused cocktail list awaits; further back you’ll find a moody cocktail den where the bartenders twist complex ingredients into effervescent concoctions served in vintage glassware. If you prefer not to browse the menu, simply explain your ideal flavour profile to the bartenders and let them work their magic using PrettyUgly’s house-made liqueurs and infusions from the seasonal drinks list.
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PROPERTY
INSIDE THE PRIVATE OFFICE With a wealth of real estate opportunities in the most prestigious locations around the globe, Engel & Völkers Private Office advisors are the world’s foremost premium property agents. Speaking directly to managing director Constantin von Dalwigk, FOUR finds out what it takes to create a unique global network. Travel and experiencing different cultures has always been a part of my life. I was born in Munich, but at the age of three I moved to Mexico City with my family, where we lived for 12 years. At the age of 15 we moved to New York, then to Switzerland, where I finished boarding school. After studying Business Admin in Switzerland, I got my first job at Coca-Cola at the company’s Eastern European HQ in Vienna. “I have always been fascinated by brands and marketing, and really enjoy meeting and communicating with people. Given my eye for aesthetics and being detail-oriented, I have always had a passion for architecture and real estate. With this ideal skill set for the job, the Private Office clients and colleagues value my discretion, advocacy, creativity and data-driven approach. “After having sold my shares in a real estate company that I co-founded, I was approached by my close friend Christian Völkers, founder and co-CEO of Engel & Völkers, about the Private Office. He mentioned I had the perfect profile to head up and develop this department, and invited me to take up the challenge. Given that I always had admiration for Christian and Engel & Völkers, I didn’t have to think for long. “The Private Office was then born, with a view to serving our most discerning clientele in the most effective way possible. At its centre is an exclusive service standard, which is second to none when it comes to brokerage expertise in
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BELOW Managing director Constantin von Dalwigk.
the global premium real-estate segment. It also ensures the utmost discretion and provides professional, personal advice. Our objective here is always unequivocal: not to fulfil but to exceed expectations of discreet, professional consultancy and successful property brokerage. In order to live up to our promise, we hand-picked 120 local experts – out of approximately 10,000 agents worldwide – to become Private Office advisors. “Private Office advisors become part of our network where we exchange ideas and insights, and work together to develop the highest levels of service and market expertise developed specifically to work with our highnet-worth clients. “Our clientele is very wealthy – generally with net assets of at least $30m, and with almost all of them tending to have various homes in different countries. This highly successful group also tend to have very limited time on their hands, and many require absolute discretion and complete efficiency. “The hot spots of the super-rich can be categorised in classic secondary home markets. So, if you look at ski resorts, these will be places like Gstaad, St Moritz, Aspen, Kitzbühel and such. Then you have the summer beach locations like Majorca, Ibiza, the South of France, Florida and the Hamptons. Then we have the primary residence locations, which tend to be big cities such as London, Paris, New York and Hong Kong, where the ultra-wealthy often live and work, and are also important investment destinations. “For ultra-high-net-worth individuals, real estate investments are highly important, as they tend to be a comparatively secure way to maintain or even expand their wealth. In times of uncertainty or low interest rates, the relative importance of real estate becomes even more substantial. “So, whether it’s a prestigious townhouse, the conversion of a hotel into a private residence or the brokerage of an aristocratic country estate – the close-knit Private Office team knows precisely what matters at each stage of the brokerage process. For example, an American internet billionaire contacted us as he wanted to buy a summer place in the Mediterranean. Quite a challenge, given the size and diversity of the area, but through in-depth talks and understanding his key motivators, we managed to pin it down to three locations. “This tends to be my usual approach, and would always be my go-to advice for a potential investor: be patient, do your research, talk to people, find a good agent, and trust your instincts.”
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LUXURY PENTHOUSE LAKE FRONT WITH PRIVATE HARBOR NEAR ASCONA • ASKING PRICE ON REQUEST The large 6.5 room penthouse with private harbor lies on prime location near by Ascona, with direct access to the Lake Maggiore. From the light flooded hallway you reach the dining-living space and the large 171 m² south-west terrace where you can have sun all day long and an outstanding 180° view from the high mountains in Switzerland to the hills of Italy. You have two kitchens, one indoor and the luxury fully equipped outoor kitchen, which invites your guests for a nice dinner with a fantastic lake view! The guest apartment you can reach from an outside or an elegant inside stair. The penthouse disposes of an air condition. The residence has a heated outdoor pool, a lawn for sun bathing and a fitness studio. The absolute highlight for boat owners is the private harbor! You can not ask for more luxury! Engel & Völkers · Office Ascona · Piazza G. Motta 57 · 6612 Ascona Tel. +41 91 785 14 80 · Ascona@engelvoelkers.com www.engelvoelkers.ch/ascona
GLACIAL GLAMOUR IN GSTAAD For most holidaymakers, the destination of Gstaad sounds like St. Tropez or The Hamptons. The combination of alpine authenticity, calm and understated luxury has made it one of Switzerland’s best-known tourist destinations. In spite of its important reputation, the place has remained authentic, truly alpine and attracts visitors thanks to its chic charm and its original traditions. The high-end finishing with quality materials completes the contemporary and elegant interior. The spa with a sauna and a steam room is located on the ground floor, as well as the gym and the home cinema. The spacious garage provides six parking places. Bedrooms for staff are an extra addition to this amazing house. This splendid residence benefits of all comforts of a new construction yet keeping the charm and authenticity of a traditional chalet. All these characteristics make this chalet a unique property.
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ince 1950s and 60s heyday, Gstaad has been one of the key stop-off points in the winter jet-set circuit, attracting the likes of Frank Sinatra, Bridgitte Bardot, Elizabeth Taylor, Valentino and more recently Madonna to its pretty, 220km network of free-fringed slopes, picturesque promenade featuring numerous designer shops & boutiques, restaurants, art galleries, and hotels. With its understated glamour and luxury appeal, Engel & Völkers Gstaad has ranked top position for sales and rentals, ever since its inauguration in 2010. The agents are merited award-winners for the business results – the highest turnover between Engel & Völkers offices around the world. The success continues this year for both departments reaching the leading places of the top 5 agents in Switzerland. As a guaranteed safe investment, Gstaad continues to flourish and with even more breathtaking properties to choose from. Here are just a few of the latest that are up for grabs from Engel & Völkers… SOPHISTICATED CHALET This chalet was constructed in 2007 on a plot of 1’200 sqm. All seven beautifully designed bedrooms are with en-suite bathrooms. The living area with a fireplace has the access to the wide balcony with an amazing view on the surrounding mountains. 114
ABOVE Farmhouse with view on the Glacier. BELOW Combination of modern interiors with traditional architecture.
GLACIAL VIEWS IN GRUND This magnificent craftsman-style home is located in Grund on a plot of 884sqm. The property features abundance of timber making its traditional design blend in beautifully with mountain surroundings, which creates a fairytale home in the middle of Alps. Its convenient location is matched by a perfect combination of typical architecture from the region and delightful features, including wellness area with hammam, whirlpool, infrared-heat cabinet and relaxation area. Classical interiors spread over 270 sqm. and include several living areas, four bedrooms, four bathrooms, spacious kitchen with breakfast area and a guest toilet. The property is wrapped by a garden reachable via terrace
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with direct access to the ground floor zone. Additionally, next to the farmhouse there is parking shed plus in shared underground garage three parking spaces and storage. MOUNTAIN RETREAT IN ROUGEMONT Fancifully and stylish apartment with a studio it is a wonderful holiday home located in Rougemont. The living room offers large sitting area with fireplace combined with the modern kitchen and the dining area with access to the balcony and splendid mountain views. Two ensuite double bedrooms and the third bedroom with bunk beds can welcome a family of eight people. The studio provides an extra space for practical and independent stay for guests or employees. The apartment disposes of all facilities such as sauna, party-room, fitness studio, ski room, garage, etc.
ABOVE Fairytale dream Gstaad by night. BELOW Prime location prestige, splendid mountain view and walking distance to the center.
be extended for 150-200sqm, a perfect opportunity to convert it into a guesthouse. Two outside parking places are provided. The property is accessible by private road and a hiking trail.
E&V GSTAAD PROPERTIES AG Lauenenstrasse 17, 3780 Gstaad, Switzerland +41 33 655 65 05 www.engelvoelkers.com/en-ch/gstaad Sales: Monica Lospa (monica.lospa@engelvoelkers.com)
FAIRYTALE FARMHOUSE ABOVE GSTEIG Away from the crowds and stress, this old wooden farmhouse of 200 sqm. situated on the border of the village Gsteig is just perfect to enjoy peace and nature. The fairy tale house was built in the 17th century, and then renovated in 1992, but still needs a general refurbishment. The gently restored residence spreads over two floors, it disposes of five bedrooms, two bathrooms, kitchen, living room, TV room, two cellars and plenty of storage; it offers a comfort of a holiday home with a rural style. Next to the main house there is an annex building, which could 115
DRAWN TO DESIGN Guy Oliver, the interior design star behind Mayfair haunts such as The Connaught and Claridges, talks about the evolution of design in his exclusive new column for FOUR. WHERE DID YOU GROW UP? “I am Scots-Irish by descent. We lived over the place, my parents moved a lot with my father’s job. The last school that I went to before leaving home was in Stirling in Scotland. Throughout the constant moving about, there was family that we often visited in Aberdeenshire. As a boy I loved the landscape there, and always thought of it as home.”
ABOVE Fera restaurant at Claridge’s hotel. BELOW Suite details at The Connaught Hotel.
near my family in Scotland. I wrote to him to ask how I could get into the profession. We met, and after a long interview he wrote to two designers on my behalf. I later ended up training with them both.” HOW WOULD YOU DESCRIBE YOUR DESIGN PHILOSOPHY? “Appropriateness, comfort, quality.” »
HOW DID YOU GET INTO YOUR LINE OF WORK? “From a young age I was drawn to and loved design and the decorative arts, but it wasn’t an obvious career path for someone who had attended my school, which could probably best be described a ‘bear pit’. “I applied to join the Royal Navy as an officer cadet when I was 16; I won a university scholarship and went to Britannia Royal Naval College Dartmouth, and after a year there and at sea went on to Edinburgh University, where I studied in the Faculty of Arts. I took courses in History of Art and Architecture, and the History of Design, and when I was at sea in the holiday periods I was lucky enough to visit the most amazing places. I would read Country Life and The World of Interiors when everyone else was reading Jane’s Defence Weekly. There was an article about a retired designer called Michael Player and his home, which was 117
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CAN YOU EXPLAIN A BIT ABOUT THE BACKGROUND OF YOUR MOST RECENT PROJECT? “There are a number, but the most visible is the Shelbourne Hotel in Dublin. The owner is a regular guest at The Connaught in London, where I led the redesign and restoration. He invited me to work on his property, and by degrees we are reestablishing the place as the lead hotel in the city. The Shelbourne is special because its history is central to modern Irish identity and culture, and to Dublin society. This is where the Irish Constitution was drafted in 1922.” DO YOU THINK YOU HAVE A SIGNATURE DESIGN STYLE THAT IS APPARENT IN ALL OF YOUR WORK? “Each project is different, but I think elements of some projects can flow into others, especially as you distil or develop an idea.” WHERE AND HOW DID YOU SOURCE THE PRODUCTS, MATERIALS AND CRAFTSMEN FOR THE PROJECTS? “Over the years I have built up a network of craftsmen that I enjoy working with. Somehow they find me and I find them.” HOW IMPORTANT IS IT TO YOU THAT YOU SUPPORT LOCAL CRAFTSMEN IN YOUR INTERIOR DESIGN PROJECTS? “This is of paramount importance, but for me, ‘local’ can mean at a county, national, European or global level. True luxury is bespoke. The French say ‘sur mesure’ – literally ‘made to measure’. You can really only achieve this with the best artists and artisans, and their work may not be immediately obvious to the casual observer. There aren’t necessarily any labels.”
DO YOU USUALLY HAVE A DESIGN BRIEF FOR YOUR PROJECTS, OR CARTE BLANCHE? “There is always an outline brief, but after that I am pretty much left alone to come up with the solutions.” WHERE DO YOU GET INSPIRATION FOR THE DESIGNS YOU CREATE? “I travel a lot, I read and watch films, and I dream in 3D. The way that I see design and design solutions is constantly evolving through the prism of my experiences. To me, design is like directing a film in my mind, which can be manifested into physical reality.” CAN YOU TELL ME A BIT MORE ABOUT YOUR DESIGNS IN GENERAL? “I have had long working relationships with a number of private families and properties. These projects are familiar, and I enjoy working on them for that reason. There are also more visible projects and these are often the most challenging, but equally they can be the most rewarding. “Fera, the restaurant at Claridge’s, was created at breakneck speed and yet every element was bespoke: I worked night and day for six months to finish it and I love the place. Also, the yacht Malahne, which took three years to restore, was a combination of my love of the sea and my love of design. It will always have a special place in my heart.” 118
ABOVE Guy Oliver with a Sophie Dickens sculpture. BELOW The Connaught Hotel’s Champagne Room.
FAVOURITE INTERIOR YOU WISH YOU HAD DESIGNED? The Alcázar or The Alhambra palace. WHAT’S NEXT? “The Alcázar or Alhambra palace – just kidding! We are working on plans for an 18th-century townhouse, a vintage private yacht and a restaurant in Paris.”
LIVE YOUR DREAM
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MALLORCA
Now is the time to start living the life you always imagined MALLORCA SOTHEBY’S INTERNATIONAL REALTY EXPERTS IN QUALITY REAL ESTATE Tel: +34 971 721 000 | mallorca@mallorcasir.com | www.mallorca-sothebysrealty.com 20180130 anuncio FOUR.indd 1
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INFINITY IN THE PALM OF YOUR HAND Every place in the world is unique, but the beautiful island of Mallorca has something that few other destinations can beat. With Port Andratx fast becoming the new investment hotspot, we take a look at the lastest architectural marvel – Infinity.
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amed the best place in the world to live, Mallorca is blessed with Caribbean-style beaches, stunning landscapes as well as a range of social, cultural and sporting events. Not forgetting the delicious Spanish cuisine that the island has to offer. Mallorca boasts wonderful, picturesque ports and bays, surrounded by mountains with breathtaking views. One of these ports is Port Andratx, located in the southwest tip of the island, just 20 minutes from the capital, Palma. Nestling in the hills overlooking Port Andratx is a unique new residential property developed by a London based development company that specialise in luxury homes. The development is called “Infinity” and represents the ultimate in space, design and finish and benefits from breathtaking views and amenities. Designed by premier architects García-Ruiz, Infinity represents a project of infinite beauty. This is a dream come 120
ABOVE The extraordinary, 25-metre window construction generate an unbeatable, first visual impact of the home.
true for those keen on design, comfort and the Mediterranean lifestyle, in one of Mallorca’s most sublime locations. Waking up every day in an architectural masterpiece will become a reality for the family who buy this wonderful property, with its contemporary and Mallorcan-inspired style. Infinity blends the modern with the traditional creating a warm, inviting atmosphere. The property is situated in the exclusive Montport area and is an exceptionally highquality construction. The location is superb, with inspiring views overlooking the Mediterranean Sea and the exclusive Port Andratx. THE LOCATION INFLUENCED THE ARCHITECTURE The plot has significant gradients which have been fully utilised to optimise the views and spacious layout of this extraordinary home. The house is completely open to the landscape, as if it were a part of nature, with a sublime, expressive architectural design and an undeniably flowing,
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organic spirit. The project is located at an angle against the gradient, almost scaling the land and with its main facade facing towards the coast. The floors of the house rise with the hillside, taking advantage of the slopes to give each part of the property its own perspective. The challenge of delivering an exceptional product whilst respecting the landscape and surrounding architecture, has been truly fulfilled with the architects having designed a house with a unique shape, which will allow the owners to enjoy the best views of this beautiful setting throughout the year. IMMERSION IN THE LANDSCAPE A house that is open to the landscape, with large spaces, views of the sea and lots of natural light has undeniable advantages, but also needs high quality interior design. Infinity is beautifully dressed so that the interior design is perfectly integrated within its surroundings resulting in a contemporary but welcoming family home. With their many years of experience, the developers have immersed themselves within the project, including the interior design and the sourcing of the best international brands to ensure an exemplary finish. The house epitomises the Mallorcan lifestyle where inside and outside space blend seamlessly into one. The interior layout creates a spacious but relaxed feel with the stunning curved wall forming part of the interior of the property which benefits from exceptional light which reaches all corners of the house. The interior atmosphere epitomises space, texture, light and warmth.
ABOVE Infinity is surrounded by nature and faces the pretty bay of Andratx; The open kitchen consists of carefully chosen finishes to reach maximum quality and the wooden touches create a warm, social space. BELOW The simplicity of the shape, the smart combination of materials, and the connection with the natural surroundings are the key features of this property.
living room surrounded by picture windows of more than 25 metres, with open views to the sea and the port. The floor extends towards the exterior to join a grandiose terrace, a 21-metre infinity swimming pool, and a large landscaped garden with beautiful Mediterranean planting. The top floor is a more intimate space, comprised of an en-suite master bedroom with private balcony, and spectacular views of the omnipresent Mediterranean Sea, together with 3 more en-suite bedrooms. This floor also has a serene and spacious study/bedroom. The lower ground floor incorporates with a spa, sauna, relaxation area, gym, family room, home cinema, bodega, show garage with a rotating platform, and a 10-metre indoor swimming pool. The villa also has 3 en-suite guest rooms with amenities, integrated kitchen and private parking for over 12 cars. This attention to detail and comfort helps define the project which also incorporates one of the most up to date technical systems allowing full control of the airconditioning, ventilation, lighting and all the electrical equipment in the house. This villa provides the perfect space to create a real home with unbeatable details, infinite amenities and incredible views of the sea, the port and the mountain. The perfect place to escape everything in a coveted Mediterranean paradise like Mallorca. The property sits within a site of circa 1800 sq meters and benefits from Lutron lighting, a control 4 system, air conditioning, underfloor heating, integrated speakers throughout, lift to all floors, CCTV, door and window sensors and door entry systems. Finishes are of the highest standard and include Schotten and Hansen flooring, two Boffi kitchens, feature stone in the main bathroom and indoor pool, specialist paint finishes and a range of top end light fittings.
MALLORCA SOTHEBY’S INTERNATIONAL REALTY Port Andratx Office + 34 971 674 807 • andratx@mallorcasir.com www.mallorca-sothebysrealty.com
THE PERFECT MEDITERRANEAN RETREAT As you enter the property you encounter a stunning double height entrance hall which leads directly to a magnificent 121
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AN INDONESIAN IDYLL he Balinese property from Bulgari Hotels & Resorts opened its 59-villa property in September 2006. The breath-taking natural beauty of this secluded setting is matched only by the exquisite design of Bulgari Hotels & Resorts’ newest addition to the luxury group, which debuted in 2004 with the opening of the Bulgari Hotel in Milan. The three key elements that distinguish the Bulgari Resort in Bali are its unique location, the blend of traditional Balinese style with dramatic contemporary Italian design, and the variety of services that have all been crafted with the same attention to quality that has always distinguished Bulgari creations. The resort is comprised of 58 villas with ocean view, 5 mansions offering 3 to 5-bedroom accommodations, and the 1,300-sq.metre Bulgari Villa. All accommodations offer a plunge pool and patio with secluded tropical garden, high technology features and an extensive range of amenities. Besides its unrivalled natural setting, the resort also boasts sophisticated facilities, such as the Italian and Indonesian restaurants, the lounge bar, the Spa and the cliffedge pool, which have been planned to become the vibrant hub of the resort. A Bulgari store, a Balinese arts and crafts store as well as business, conference and wedding facilities complete the resort’s unique features. An impressive Hindu Temple rises on the highest point of the property, designated as a place of worship in accordance with the Balinese tradition, while, further inside, the imposing arrival pavilion with its magnificent proportions and masterful design welcomes guests.
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ABOVE Il Bar. BELOW Bulgari Villa.
Italian-inspired and locally influenced-cuisine also distinguish the two poolside restaurants and the cliff-top bar from others in the region. The Sangkar, the Indonesian restaurant, offers authentic Balinese dishes with a selection of international specialties, while the Italian restaurant serves a contemporary interpretation of Italian cuisine in a suggestive and more formal atmosphere. Superior quality of produce, refined techniques and creativity are the fundamental ingredients of the resort’s cuisine. Then there is Il Ristorante by Michelin-starred chef Luca Fantin, an Italian-inspired venue that pays homage to classic dishes from the country. Guarding the same spirit of the successful and award winning, Il Ristorante - Luca Fantin in Tokyo, the restaurant maintains its credentials for being one of most sophisticated dining experiences possible. The menu of the new BVLGARI Il Ristorante - Luca Fantin in Bali, pays homage to traditional Italian cuisine with local, organic ingredients such as tuna, squid, baby pig, pumpkin, corn, lime kafir, mango and coconut. Open for dinner only, the 36-seat restaurant features both Fantin’s signature dishes such as squid ink gnocchi with raw cuttlefish as well as cold spaghetti with caviar and Wagyu beef eggplant, as well as new creative interpretations inspired by the generous richness of the isle of Bali, which include tartare with avocado cream and smoked vegetable, Fassone Beef Tagliata Red garlic and grilled vegetables. The resulting menu characterized by constant research for new colours, tastes and presentations and offers a truly unique dining experience.
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Blending traditional Balinese style with dramatic contemporary Italian design, as well as the latest Michelin star cuisine from Luca Fantin, the Bulgari Resort Bali offers an exquisite piece of paradise.
You have to stay here at least once in your lifetime. Situated on a private quay between Cape Town’s bustling V&A Waterfront and the tranquil yacht marina, there is no better position from where to soak in the natural beauty of our Mother City and the very essence of Cape Town living at its best. Savour inspired dishes infused with local flavours at our Signal Restaurant. Each one of our culinary expressions take place in exquisite settings that enhance our guests’ unique dining experiences. C a p e G r a c e | i n f o @ c a p e g r a c e . c o m | w w w. c a p e g r a c e . c o m W e s t Q u a y R o a d , V & A W a t e r f r o n t , C a p e To w n , S o u t h A f r i c a
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SPRING FLING IN MILAN With the new season soon upon us, FOUR heads to Armani Hotel Milano to find out what’s in store for spring in the Italian city.
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pring is a busy season for the city of Milan, besides the Easter holidays, which are traditionally a big celebration, two other major events will take place: Salone del Mobile (Milan Design Week) during April 16–22nd and Men’s Fashion Week on June 16th–19th. The “Stay with Armani” philosophy promises a “homeaway-from home” experience, which means you can enjoy all the season’s delights with ease and comfort. A global design first, the hotel has been designed and developed by Giorgio Armani, and reflects the pure elegance, simplicity and sophisticated comfort that define his signature style. The Armani/SPA has a dedicated offer for these two main occasions that will attract thousands of people in Milan. In April, people will be flocking to the city for the Salone del Mobile design festival. The iconic Salone del Mobile is a world-class event; but there’s no getting away from the fact that it’s exhausting. So, for this the Armani Hotel Milano has created the Beauty Day package, available exclusively during the event. Guests are invited to unwind gently in the relaxation area, spending 60 minutes dipping into the relaxation pool with views over the Duomo, breathing deeply in the sauna and steam bath, and refreshing under the ice cascade. Then follow your practitioner into your private treatment room, where you will be given a personalized massage and regenerating wrap for 80 tranquil minutes, leaving you feeling refreshed and ready to return to the busy Salone. If fashion is more your scene then fear not. A special package designed to relax your body and soul, so you can 124
ABOVE Armani Hotel Milan Restaurant and Signature Suite. BELOW The Armani/SPA.
return to the runways of Men’s Fashion Week with renewed energy, will also be available during the June event. Let the feeling of wellness wash over you in the relaxation pool, sauna, steam bath and ice cascade as you sip on refreshing hot and cold drinks in the relaxation area. Then step into one of the treatment rooms and enjoy a body massage and facial treatment that will leave you with silky smooth skin. Towards the end of season Armani/SPA will also offer specific treatments to get your skin and body ready for the summer sunrays. Located right in the heart of Milan’s world famous fashion district, only a few minutes away from Via Montenapoleone and the spectacular Piazza del Duomo, the Armani Hotel Milano is the ideal base for enjoying and exploring all that the city has to offer.
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MOUNTAIN-TOP PALACE Offering stellar Alpine conditions, award-winning fine dining and state-of-the-art facilities, The Cheval Blanc Courchevel has everything that any discerning ski bunny needs.
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heval Blanc Courchevel is a stylish, ‘ski-in-skiout’-style maison set in the prestigious Jardin Alpin area of the town of Courchevel 1850. Part of LVMH Hotel Management, the maison opens its doors during snowfall from mid-December to early spring, giving guests the chance to enjoy the direct access to Les Trois Vallées. With 36 elegant rooms and suites, Cheval Blanc Courchevel is an intimate haven where impeccable, personalised service takes precedent, providing a memorable stay for all visitors. Each season brings new innovative experiences to Cheval Blanc Courchevel, and gastronomic exploration is an integral part of this. The maison’s culinary excellence begins at its three-Michelin-starred restaurant Le 1947, with chef Yannick Alléno at its helm. This season sees a new menu developed by Alléno after eight years of work and research. The new ensemble is an homage to time, giving a refreshed meaning to ingredients and flavours. An ensemble of 12 delicacies and amuse-bouches, four main dishes and four desserts will take guests on a gourmet journey during their visit to Le 1947. At Cheval Blanc Courchevel, the culinary brilliance extends from fine dining to an indulgent skier’s afternoon tea enjoyed by the warmth of a log fire. Guests can also enjoy lunch on the terrace at Le Triptyque, with its snowy mountain backdrop. In the evening, Le Bar offers a relaxed atmosphere for an aperitif. Amid the tranquil and intimate ambience at the maison lies the Cheval Blanc Spa. In the depths of winter, the spa offers sophisticated rituals and treatments exclusively from Guerlain to further enhance an Alpine getaway. Cheval Blanc and Guerlain have drawn inspiration from the specific needs generated by cold temperatures and high altitude, including massages designed for winter sports. Alongside 126
ABOVE A taste of Alpine heaven at the Cheval Blanc Courchevel. BELOW Relax and unwind within one of Cheval Blanc’s intimate and elegant rooms.
the relaxing treatments, guests may enjoy a swim in the infinity-edge pool, an invigorating moment in the ice-water plunge pool and relaxation in the steam room and sauna. Meanwhile, a state-of-the-art technology fitness centre, overlooking the legendary Courchevel slopes, provides the ideal sporty alternative for visitors looking for a day off the skis. Completing the wellbeing offering is the Hair Room Service from the highly acclaimed Parisian hairstylist John Nollet. Alongside skiing and rejuvenating in the spa, Cheval Blanc Courchevel offers many alternative experiences that showcase the snowy landscapes of the French Alps. An unforgettable dog-sledging excursion takes guests on a special journey through the stunning, snow-covered mountains. For visitors in search of thrilling adventure, the maison presents the Extreme Altitude Experience. Designed to provide an intense Alpine adrenaline rush, guests will stand among the clouds and paraglide gently down from the summit of La Saulire. When the slopes close for the day, the alchemists of Cheval Blanc Courchevel invite visitors to share a magical evening in the unique Apérigloo. The fantasy excursion takes travellers high up into the mountains to a traditional igloo made from metre-long blocks of ice, where a perfect tipple of pre-dinner Moët & Chandon bubbles awaits. The series of experiences are all designed to explore Courchevel, and its exceptional scenery and can be adapted to meet all desires. When the day of adventure and adrenaline come to an end, guests can retire to their chic bedrooms. Each conceived in a warm and contemporary spirit, the rooms embody individual character through a bold and inviting colour palette. The superior and deluxe rooms benefit from breathtaking views of the French Alps, with a terrace or balcony providing an idyllic spot for sun-soaked relaxation, while the suites feature a spacious living area – the perfect spot to enjoy a relaxing, intimate dinner after a day on the slopes.
SKI-IN & SKI-OUT ON 1.930 M
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SNOW SECURE FROM THE MIDDLE OF NOVEMBER UNTIL THE BEGINNING OF MAY.
Hotel Edelweiss & Gurgl, Obergurgl, spa, indoor- & outdoor pool
THE EDELWEISS & GURGL HOTEL! Ski-in & ski-out in Obergurgl ............................................................................................................ Ski Obergurgl, Ötz valley, Tyrol - Enjoy perfect skiing conditions from the middle of November to the beginning of May. Obergurgl is well known for top quality skiing and no waiting times at the ski lifts. Easy and comfortable arrival through Innsbruck airport. Located directly at the foot of the slopes of Obergurgl, ski to and from the hotel’s door. Only a few steps away you’ll find a charming umbrella bar, a ski hire shop, a sun terrace, a spacious ski storage room, and the ski school meeting point is right in front of you! You can also use the heated indoor and outdoor pool in the ‘glacier-spa’ area with different saunas, steam baths, a whirl pool, a gym, a brand new relax-room and a beauty area.
(available in January 2017, selected dates)
www.edelweiss-gurgl.com
CONTACT HOTEL EDELWEISS & GURGL ® since 1889 A-6456 Obergurgl p: +43-5256-6223 www.edelweiss-gurgl.com
Book direct, best price guaranteed!
CITY BREAK ESCAPES As the CEO and founder of Beautiful Destinations, Jeremy Jauncey is often on the road for both work and for leisure. Between his frequent stop-offs in various cities around the globe, Jeremy has hand-picked his top city breaks to discover in 2018. Cities are an important part of any destination. When we think of a country, it’s usually its most popular cities that spring to mind and paint a picture of the place in our heads. As CEO and Founder of Beautiful Destinations, the largest travel and lifestyle community on social media, I often find myself taking impromptu city breaks across the world. From spending long weekends in capitals to exploring lesser-known spots, I love the hustle and bustle of a city break and how they showcase the heart of a destination. Here are some of my favourite cities to explore: VALLETTA, MALTA The capital city of Malta, Valletta is this year’s European Capital of Culture, so there has never been a better time to visit. Valletta is small in size but packs a punch in terms of things to see and do. It’s easy to spend countless hours here,
BELOW Aerial view of the historical city of Valletta, Malta.
either by wandering through the narrow streets or simply enjoying a coffee at the Grand Harbour. I would definitely recommend visiting St John’s Co-Cathedral, arguably the most famous sight in Valletta; the interior is breathtaking. In the evenings I like to have a drink at somewhere such as Bridge Bar, a jazz club with a great vibe. AMMAN, JORDAN Amman is one of the most impressive cities I’ve visited. It has a unique contrast of old and new, from traditional souks to a buzzing metropolitan art scene. Many people don’t realise that Amman is only a five-and-a-half-hour flight away from London, so it is the ideal place to spend a long, leisurely weekend. One of my favourite places to visit in Amman is the Jordan National Gallery of Fine Arts, which houses contemporary work of artists from all across the world. An afternoon at the gallery, followed by a strong coffee, is the perfect way to relax and be immersed in Jordanian culture. »
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to late-night cocktail evenings at one of the many rooftop bars. Maboneng is the city’s up-and-coming, hipster-friendly neighbourhood, which has a cool, urban vibe. The nearby nature reserves are a must-visit to truly understand the diversity of this city. PRAGUE, CZECH REPUBLIC No matter how many times I visit Prague, it is a city I will never tire of. Nicknamed ‘the city of a hundred spires’, the Gothic architecture is beautiful, and I can easily spend hours exploring its streets. My top tip for visiting Prague is to wake up early to walk along the Charles Bridge. That way, you can avoid the large crowds of people and take time to admire the views that stretch along the Vltava river. MADRID, SPAIN Renowned for its delicious Spanish cuisine, high-end fashion and being home to one of the world’s best football teams, Madrid is a city that has it all. Food and drink is at the heart of Spanish culture and Madrid offers an array of cool bars, tapas restaurants and cafes serving delicious churros and chocolate. The atmosphere in Madrid is very chilled out and relaxed, so take your time when exploring. I like to hire a boat on the lake at Buen Retiro Park or visit the Museo del Prado, which has artwork in its collection dating back to the 12th century.”
TALLINN, ESTONIA Estonia’s capital, Tallinn, is a beautiful city made up of cobbled streets and colourful buildings. It has a great arts scene and an eclectic mix of cool bars and restaurants. I especially love the Old Town, a UNESCO World Cultural Heritage Site home to medieval churches and grandiose merchant houses, and Kalamaja, a former fishermen’s district now recognised as one of the city’s trendiest areas. This year, Estonia celebrates its 100th anniversary of independence, so Tallinn will be hosting events throughout the year in to mark the momentous occasion. JOHANNESBURG, SOUTH AFRICA Slightly further afield for a city break, Johannesburg is only two hours ahead of London, so jet lag isn’t as bad as you may expect. Johannesburg is the vibrant heart of South Africa. There’s always something happening in the city, from weekend markets where the smell of food fills the air 130
ABOVE Night-time view of the Vltava river in Prague. RIGHT Jeremy Jauncey, ready for all weather in Madrid.
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