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THE FIRST-EVER BMW i8 ROADSTER. BORN ELECTRIC.
Official fuel economy figures for the BMW i8 (weighted combined cycle): 2 l/100 km; CO2 emissions (combined cycle): 46 g/km; energy consumption per 62 miles/100 km (weighted combined cycle): 14,5 kWh; The values of fuel consumptions, CO2 emissions and energy consumptions shown were determined according to the European Regulation (EC) 715/2007 in the version applicable at the time of type approval. The figures refer to a vehicle with basic configuration in Germany and the range shown considers optional equipment and the different size of wheels and tires available on the selected model. The values of the vehicle are already based on the new WLTP regulation and are translated back into NEDC-equivalent values in order to ensure the comparison between the vehicles. The CO2 efficiency specifications are determined according to Directive 1999/94/EC and the European Regulation in its current version applicable. The values shown are based on the fuel consumption, CO2 values and energy consumptions according to the NEDC cycle for the classification. For further information about the official fuel consumption and the specific CO2 emission of new passenger cars can be taken out of the “handbook of fuel consumption, the CO2 emission and power consumption of new passenger cars�, which is available at all selling points and at https://www.dat.de/angebote/verlagsprodukte/ leitfaden-kraftstoffverbrauch.html
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Sheer Driving Pleasure
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The value of investments can go down as well as up. Your capital and income is at risk. In the UK, UBS AG is authorized by the Prudential Regulation Authority and subject to regulation by the Financial Conduct Authority and limited regulation by the Prudential Regulation Authority. Š UBS 2018. All rights reserved.
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, a l r U n i e d a m y l l a n a s . . . Arti e n i w f o e l d a r c e th
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CONTENTS
Lifestyle ART DE VIVRE FOUR finds out about the French art of hospitality with Cheval Blanc’s prestigious collection properties.
26 ART ‘Beauty in darkness’ explores the baroque-style murals from street artist Ted Pim.
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21 LIFESTYLE Architect and Interior Designer, Stefan Mauritz and Thomas Mang explain how they create holistic design within their cutting-edge projects.
32 CHEF SAFARI Chef Quique Dacosta takes us on a culinary tour of Valencia.
Fine Dining NICK BRIL The Jane, Antwerp
54 CHANTEL DARTNALL Restaurant Mosaic, Pretoria
78 PASTRY FOUR speaks to chocolate expert Ramon Morató, about creativity through cooking.
95 COCKTAILS FOUR heads to Moscow for an exclusive Diamond Ice Vodka food pairing with Russian food and drink experts, Vladimir Mukhin of White Rabbit and Evgeniy Shashin of bar Korobok.
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42 JENNER TOMASKA Next, Chicago
66 SEBASTIAN FRANK Horváth, Berlin
90 WINE CRUSH How seven generations of winemaking have made Château Peyfaures one of the premium vineyards of Bordeaux.
99 RUM DIARIES FOUR finds out more about Flor de Caña’s ‘mixtronomy’ tour from brand ambassador, David Powell.
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CONTENTS
Travel WASHINGTON D.C FOUR brings you its top list of to-do’s when spending a luxury weekend in the iconic U.S capital city.
121 TRAVEL COLUMN Travel blogging expert, Jeremy Jauncey of Beautiful Destinations, shares his top autumn destinations.
114 LUXURY LAYOVER Immerse yourself in colonial-style island life with our luxury getaway to The Residence in Mauritius.
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Property 130 DESIGN HOTELS A look at some the world’s most exclusive new properties from Bulgari Hotels & Resorts and Armani Hotels.
136 INTERIOR DESIGN Interior Design expert Guy Oliver, explains how design can be a lifeline for equipping people from post-conflict and post-disaster regions with valuable skills.
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WINTER WONDERLAND Our resident property expert, Constantin von Dalwyck, gives us his insider tips for the ultimate ski resort investment.
132 LUXURY DESIGN Two industry leaders for bespoke interior furnishings, Schramm and Brinkhaus, show us the crème de la crème in contemporary sleepware concepts.
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BAIA
www.armaniroca.com
WELCOME
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big warm welcome to the latest edition of FOUR International. This year seems to have flown by in a flurry of food, festivals, and awesome travel destinations. Not wanting to disappoint, we still have a whole host of fantastic talent from the world’s best chefs, mixologists, property and design moguls, as well as more getaway tips for the looming winter ahead. Celebrating the philosophies and culinary talent of Belgium’s Nick Brill of The Jane, Antwerp; Chantel Dartnall of restaurant Mosaic at The Orient, Pretoria; Jenner Tomaska of Next, Chicago and Sebastian Frank of Horváth, Berlin. Read about each chef and their inspiring story from page 41. As well as this issue’s four chefs, we also celebrate the brilliant work of Northern Irish street artist Ted Pim, who creates massive murals that channel the style of old masters like Caravaggio and Rembrandt. The work is fully contemporary in its style and effect, but there is no avoiding the obvious Baroque-inspired dark drama and disturbing realism. Find out more about the artist from page 32. This edition also sees two of Russia’s leading figures of gastronomy and mixology, Vladimir Mukhin of restaurant White Rabbit and Evgeniy Shashin of bar Korobok, come together to create an unmissable vodka pairing menu fit for any end of summer soirée on page 99. On page 114, we head to Washington DC ahead of autumn to experience this colourful and charismatic capital’s flourishing gastronomic scene. In this travel guide we hand pick some of our favourite bars, restaurants and hotels so that you can sit back, relax and enjoy. Following this, our property section gives you the best advice about alpine properties and resorts from Constantin von Dalywck, prime investments for real estate in Germany and the latest news from luxury hotels around the globe. We also take a moment to catch up with our regular interior design columnist Guy Oliver, who explains on page 141 how design can be a crucial element in restoring stability, after a country has experienced war or disaster. Enjoy this issue and don’t forget to visit four-magazine.com for recipes, interviews and features.
SLOANE INTERNATIONAL DMCC CEO Antioco Piras EDITOR-IN-CHIEF Kate Jackson SUB EDITOR Jason Riley CHIEF DESIGNER Pieter Stander CONTRIBUTORS Guy Oliver Constantin von Dalwyck Jeremy Jauncey OPERATIONS MANAGER Barbora Kojtalova COMMERCIAL DIRECTORS Harry Rao Unit No: 3699, DMCC Business Centre, Level No 1, Dubai, UAE © 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
Kate Jackson Editor-in-chief
COVER Champignons de Paris by Christopher Hache. Image courtesy of Rosewood Hotels & Resorts.
Keep up to date with our website at four-magazine.com
Magazine printed by medialis Offsetdruck GmbH
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FROM THE ORIGINAL 1928 RECIPE TO THE SOPHISTICATION IN YOUR GLASS TODAY Firmin Filliers (1888-1965) behoorde tot de derde van vijf generaties in onze familie. Het was hij die het originele recept creëerde voor onze Filliers Dry gin 28. Een ambachtelijke premium gin met een delicate balans tussen 28 zorgvuldig geselecteerde kruiden. De unieke smaak is een reflectie van het karakter van Firmin: een toegewijde en vastberaden man met een passie voor kunst. ONS VAKMANSCHAP DRINK JE MET VERSTAND.
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IMAGE © MANG MAURITZ
Lifestyle
LIFESTYLE
THE ART OF HOSPITALITY Uncompromising in its privacy, lavish and designed to deliver the luxury of time, Cheval Blanc revisits the prestigious tradition of French entertaining through its collection of one-of-a-kind maisons.
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eveloped in 2006 as a specialist entity of the LVMH Group, Cheval Blanc became the luxury hospitality brand that would offer a whole new generation of contemporary and refined hospitality. Presenting an entirely new concept of high-end luxury hotels under LVMH Hotel Management, the group opened its first Maison in Courchevel with Cheval Blanc Courchevel. A contemporary ‘ski in, ski out’ maison, Cheval Blanc Courchevel is set in the prestigious Jardin Alpin of Courchevel 1850, with direct access to the world’s largest ski domain, Les Trois Vallées. With just 36 elegant rooms and suites, Cheval Blanc Courchevel is an intimate and inviting haven where impeccable, personalised service creates an easy-going and friendly atmosphere. Combining traditional hospitality with a contemporary spirit, Cheval Blanc Courchevel reinterprets a stay at altitude with boldness and modernity. It offers a welcoming and intimate ambiance in which it is a pleasure to relax and unwind. It is home to the Cheval Blanc Spa, with signature treatments from Guerlain, Le 1947 (a three-starred Michelin restaurant
ABOVE Cheval Blanc’s first maison, Cheval Blanc Courchevel, France. BELOW Views from a Water Villa at Cheval Blanc Randheli, Maldives.
by Yannick Alléno), Le Triptyque for all-day dining, a cigar lounge and Le Carrousel and Le Paddock for younger guests. This was followed by Cheval Blanc Randheli, which opened in the Maldives in November 2013 and is located on the unspoilt Noonu Atoll, 40 minutes’ by air north of Malé. The 45-villa maison complements the group’s Alpine »
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LIFESTYLE
BOTTOM Xxx. BOTTOM Xxx.
« property, Cheval Blanc Courchevel, by offering the same stylish design and relaxed, friendly atmosphere, but in the serene setting of the Maldivian archipelago. In October 2014, Cheval Blanc St-Barth Isle de France joined the portfolio, offering a tropical retreat overlooking the Caribbean Sea. With breathtaking views of the entire Flamands Bay, 19 new rooms and suites afford a new panoramic view toward the beach – a unique coastal perspective that complements the sightlines from each seaside villa. In Courchevel, the Maldives and Saint-Barthélemy (Paris is coming soon), Cheval Blanc has created havens of refinement, designed as what it calls “limited editions”. It calls upon the treasures of talent and imagination to make each stay a unique and unforgettable experience, tailoring to the specific needs of each individual guest and channelling classic French art de vivre. Priding itself on four core values of exclusivity, craftsmanship, privacy and art de recevoir (the famed French art of hospitality), Cheval Blanc goes beyond the exceptional surroundings, spacious living areas and highend facilities to offer an outstanding customised approach to all of its services. “Cheval Blanc is based on four core values, the sum of which is unique in the world of hospitality. Craftsmanship, with a sense of detail pushed to extremes and painstaking groundwork on the product itself. Exclusive privacy, because the number of rooms is purposefully kept to a minimum. Creativity, which means that traditional codes are reinterpreted with boldness and modernity. And finally, the art de recevoir and its thoughtful approach to service, 22
ABOVE The Garden Water Villas at Cheval Blanc Randheli offer a tropical retreat like no other. BELOW Views of the Caribbean Sea from a living room designed by Jacques Grange at Cheval Blanc St-Barth Isle de France.
which gives a unique character to each stay,” explains Olivier Lefebvre, head of hotel activities for LVMH Hotel Management. Even the dedicated in-house teams found within the Cheval Blanc properties are comprised of carefully selected specialists from across the luxury goods and hospitality industries, all helping to demonstrate the brand’s commitment to providing guests with an experience that is both carefully crafted and exclusive. Other confirmed projects include La Samaritaine in Paris and Bali. LVMH Hotel Management also operates White 1921 Courchevel and White 1921 Saint-Tropez under the White 1921 brand, and La Résidence de la Pinède, located in the infamous Riviera village.
YOU BELONG AT FOUR SEASONS ANGUILLA OWNERSHIP AS EASY AS THE ISLAND ITSELF Here on the welcoming island of Anguilla, the turquoise water and azure blue sky meet in harmonious accord. You anticipate the peace of Anguilla before you ever get on the plane, and upon arrival your remaining cares simply roll away with the Caribbean tide. World-renowned Four Seasons service and carefree luxury are yours to enjoy. We welcome you home. You belong.
DELUXE STUDIOS TO 5 BEDROOM VILLAS FROM $725,000 TO OVER $10 MILLION TO FIND OUT MORE OR PLAN A DISCOVERY WEEKEND, CALL +1 800 901 7079
AnguillaPrivateResidences.com
This offer is not directed to residents in any state in which a registration is required but in which registration requirements have not yet been met, including, but not limited to, New Jersey. Recreational features and amenities described herein are subject to change periodically. Warning: the California Department of Real Estate has not examined this offering, including, but not limited to, the condition of title, the status of blanket liens on the project (if any), arrangements to assure project completion, escrow practices, control over project management, racially discriminatory practices (if any), terms, conditions, and price of the offer, control over annual assessments (if any), or the availability of water, services, utilities, or improvements. It may be advisable for you to consult an attorney or other knowledgeable professional who is familiar with real estate and a law in the country where this subdivision is situated. In New York, the complete offering terms are in an offering plan available from sponsor. File no. CD11-1029 (Resort Residences) and fi le no. H11-0007 (Villas). Four Seasons Private Residences Anguilla are not owned, developed or sold by Four Seasons Hotels limited or its affi liates (Four Seasons). The developer, an affi liate of Starwood Capital Group, uses the Four Seasons trademarks and tradenames under a license from Four Seasons Hotels limited. The marks “FOUR SEASONS,” “FOUR SEASONS HOTELS AND RESORTS,” any combination thereof and the Tree Design are registered trademarks of Four Seasons Hotels Limited in Canada and U.S.A. and of Four Seasons Hotels (Barbados) Ltd. elsewhere. © 2018
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SURF INTO THE FUTURE WITH LAMPUGA Designed and produced in southern Germany, Lampuga is pushing the boundaries of traditional water sports with their high performing electrical surfboards allowing you to experience true driving pleasure on water.
L
ampuga, the leading manufacturer of eclectically powered surfboards offer three innovative models including the inflatable Lampuga Air, the exclusive Lampuga Boost and the Lampuga Rescue board, designed for costal rescue services. The boards demonstrate remarkable power, speed and stability, while being completely emission free. Due to the rapidly increasing demand of electric surfboards, Lampuga seek to grow their supply by mass-producing the boards in their new production hall by 2018. “We have developed great products and we wish to present these all over the world,� says Nicolai Weisenburger, managing director at Lampuga. TECH TALK The Lampuga boards are powered by a jet drive where water is sucked in and accelerated before being ejected at the stern, creating the thrust to propel the board forwards. Depending on the driving style, weight, experience level 24
ABOVE Discover the new electric surfboards with zero emissions, designed with innovation and quality in mind.
and on the weather conditions, the battery allows for a ride up 45 minutes. When exhausted, a plug-and-play battery system allows for an effortless re-charge of the lithiumion battery, which may take up-to two hours. The boards are controlled by weight transfer and the acceleration is performed using the hand-held remote control, which is connected to the board via Bluetooth. The remote control is strapped to the front of the board using a rope which enhances control and stability. On the back of the board, a magnetic kill switch system is located as a safety measure if the rider falls into the water. JUST RIDE The boards are designed to demonstrate balance and stability, which makes them easy to use and suitable for all riders, with or without previous experience. They offer exhilarating fun and can be used on lakes, rivers, channels, seas or oceans. They therefore, make attractive rental choices for adventurous sun-seekers, are appealing
FOUR PROMOTION
accessories to yachts, sailboats and catamarans as well as a standalone product. “Our vision is to ensure that our customers can experience an environmentally friendly and sustained driving pleasure. Thanks to their emission-free drive, the surfboards can be used anywhere, regardless of wind and waves.” says Nicolai Weisenburger. By providing an exciting and effortless experience on water, Lampuga makes the ideal jetboard with a touch of luxury. Their modern design and exceptional performance makes them a must have for the coming season.
LAMPUGA AIR The fresh design, flexibility and remarkable performance make the Lampuga Air an appealing jetboard. The Lampuga Air consist of two parts: an inflatable hull and the Power Box, which contains the electric motor, cooling system and powerful lithium-ion battery. The board combines a clever design, which allows for easy transportation and storage, while the powerful jet drive ensures striking movements on water. The board is easily assembled, has a top speed of 50km/h and weighs 38kg, whereas the battery account for 20kg. Lampuga launched the Lampuga Air at the Düsseldorf Boot tradeshow in January 2018 and is available for pre-ordering.
www.lampuga.de
ABOVE User-friendly electric surfboards suitable for all riders. BELOW, LEFT The Lampuga Air. BELOW, RIGHT The Lampuga Boost.
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info@lampuga.de
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+49 7222 959 450
LAMPUGA BOOST Design, power and perfection – these keywords characterise the Lampuga Boost. Made of carbon, the board is designed for speed and stability, which provides the ultimate riding experience on water. Its smooth shape and high-quality materials allows for precise controlling and dynamic manoeuvres. The board has a top speed of a breath-taking 58km/h, and the faster you ride, the more stability the board will demonstrate. The weight of the Lampuga Boost is similar to that of the Lampuga Air with its 40kg, where the battery accounts for 20kg. This designer board is currently in production and will be introduced in 2019.
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Harmonising design Creating unique and beautiful luxury homes from the heart of Munich, Mang Mauritz is at the forefront of holistic architecture and interior design.
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f you ask Stefan Mauritz and Thomas Mang about their claim, they like to quote Oscar Wilde: “I’m always satisfied with the best.” To find out what a customer really wants, the two architects from Munich have come up with provocative suggestions for a new project. “We try to show the whole range of possibilities. In this way, the coordinates of personal needs can be determined precisely.” Thomas Mang, who is responsible for the interior design, and Stefan Mauritz, who has taken over the area of architecture, are in close exchange throughout all stages of the construction process. From their experience, both know that architecture and interior design go hand in hand – from the first step of the planning all the way through to completion. In a Munich apartment they staged ancient tree trunks from Lake Constance as archaic-looking coffee tables. They harmonise with the broad, raw oak planks and give the extravagant patterned wallpaper by Cole & Son in cobaltblue optically the first step. A town villa-equipped Mang Mauritz with elaborately lacquered doors and fine wood panelling and grouped around the dining table in ebony armchairs in dramatic pink. The owners are at home all over the world: Thomas Mang and Stefan Mauritz found that this should be reflected in the implementation, and describe the establishment as a “metropolitan style”. Architect Stefan Mauritz gained experience at companies such as Rolls-Royce and Feinkost Käfer – before he founded his own architecture office in Munich in 2007. With graduate architect Thomas Mang, he has a congenial 26
OPPOSITE Details are no small thing: drape by Hermès, arranged with bathroom accessories.
partner who has worked with star architect Helmut Jahn in Chicago, gained experience in New York and supervised his first projects in Switzerland and Monaco. Stefan Mauritz and Thomas Mang are members of the Bavarian Chamber of Architects. Together they have continuously perfected their philosophy of holistic architecture and interior design in recent years. CAN YOU EXPLAIN A BIT ABOUT THE BACKGROUND OF MANG MAURITZ AND WHAT MAKES THE COMPANY SO SPECIAL IN YOUR OPINION?
Mang Mauritz is a team of 10 architects, specialised in the integrated work of architecture and interior design. The idea behind our daily work is to follow a holistic approach of combining exterior and interior aspects. HOW WOULD YOU DESCRIBE THE DESIGNS AND SERVICES OF MANG MAURITZ FOR THOSE WHO DON’T KNOW ABOUT THE COMPANY?
We seek to offer a special service to our clients. We do our work in close proximity to our customers, we practice a dialogue while realising a project and we always try to understand the very special needs and individual desires of our clients. Munich is a place with lots of history in manufacturing and craftsmanship. Our aim is to integrate traditional production techniques into our daily work. By this we collaborate with manufacturers like Austrian furniture designer Stefan Knopp or the Nymphenburg Porcelain Manufactory in Munich, Bavaria. »
DESIGNTALKS
HOW WOULD YOU DESCRIBE YOUR STYLE, YOUR DESIGN AESTHETIC?
Our style is holistic. We define it through the conversations we have with our clients to understand their daily routines. Then it’s all about planning smartly and blending architecture with the ideas for perfect interior design from the very first draft. WHERE DO YOU GET INSPIRATION FOR THE DESIGNS YOU CREATE?
We travel a lot. Especially inspiring to us are the antique markets in New York, London, Paris and Milan. HOW MUCH DO DESIGN TRENDS AFFECT YOUR WORK? HOW DO YOU CHOOSE COLOURS AND TEXTILES?
It’s about consistency. To integrate into the immediate environment – be it the nature or the architecture in the neighbourhood, where the use of our materials is oriented. At the moment, we see that our customers want to experience their habitat in a haptic way – they want to capture structures such as leather, wood or materiality. We are interested in the combination and composition of various natural elements. DO YOU PREFER TO WORK WITH CERTAIN MANUFACTURERS?
We partner with companies such as Promemoria and Donghia, Hermès, Jim Thompson and many more. We also appreciate the quality and the unique collections of 28
ABOVE (left to right) Stefan Mauritz and Thomas Mang. FOLLOWING PAGE Given that design is a matter of perspective, Mang Mauritz creates unique spaces by merging architecture and interior design.
Barovier & Toso. For lighting planning, we cooperate with an expert from Hong Kong, as well as having many pieces and design accessories made by specialists such as New York-based designer Kevin Reilly. WHERE AND HOW DID YOU SOURCE THE PRODUCTS, MATERIALS AND CRAFTSMEN FOR THE PROJECTS?
There are plenty of partners and suppliers that we like to deal with since many years, such as Donghia from the US or Philippe Hurel from France. It’s all about keeping one’s eyes open and being always on the search for something that attracts your attention in its very own way. »
DESIGNTALKS
HISTORIC OBJECT OR NEW BUILDING: WHAT DO YOU PREFER?
To use existing structures and to reinterpret them or to create a design on the white paper: both have their appeal and require a close coordination between architecture and design. HOW DO YOU REALISE THIS IN PRACTICE?
We exchange information continuously. Involve our customers. And more and more people convince them not to adapt their expensive, finished property to personal needs afterwards, but to follow a holistic philosophy right from the start of construction and building their perfectly individualised home. WHAT HAVE YOU BEEN WORKING ON RECENTLY?
Our latest project has been a lakeside villa in Upper Bavaria, where we could realise the fusion of architecture with its environment, implementing huge skyframe windows, reflecting surfaces and natural materials to merge a newly built villa with a flowering shore area and the adjacent lake. WHAT’S NEXT?
There are always some projects waiting to get some attention.
For a decade, the name Mauritz has stood for the highest standards in the design of real estate. Now, Stefan Mauritz has moved into new business premises together with his partner Thomas Mang at the Munich Altstadtring. Only the understanding of the synthesis of space and design creates true harmony – for form begins what completes style. Mang and Mauritz integrate renowned brands in their daily work. They create value and work with the utmost precision. They have developed their own language without losing sight of individual wishes and daily routines of their customers. In the holistic implementation of each project, service and proximity to the customer are at the centre of creativity: from design and planning to execution and installation, each step is personally accompanied by uncompromising quality standards. Mang and Mauritz give their customers the full attention. Because they know that details are no small thing.
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The collaboration of Studio Piet Boon with Serax is a reflection of a shared passion for beauty, and a commitment to delivering perfection. Merging design, individuality and functionality has resulted in a sophisticated complete range of high quality tableware providing an exquisite blank canvas for any dish you can imagine. BASE Designed by Piet Boon
WWW.SERAX.COM
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ART
BEAUTY IN DARKNESS Echoing old masters such as Caravaggio and Rembrandt but updated in imagery, street artist Ted Pim creates massive murals that channel Baroqueinspired dark drama and disturbing realism.
WHERE ARE YOU FROM AND WHERE DID YOU GROW UP? I am Belfast-born and bred. I’ve been lucky enough to have lived in Spain and the United States, but moved home around five years ago. HAD YOU ALWAYS WANTED TO BECOME AN ARTIST OR WHAT IS SOMETHING THAT YOU GRADUALLY REALISED? I have always been creative, painting and drawing since a child. I studied art at both school and college. After a few years of working in an office I realised it wasn’t for me. I quit the day job to become a full-time artist in 2015. It was always a part-time passion, and I love that I am able to do it full-time now. CAN YOU EXPLAIN A BIT ABOUT THE BACKGROUND OF YOUR RECENT PROJECTS? For the past few years I have been working with The Cool Hunter, building my profile and getting my work in front of collectors. I’ve been lucky enough to have my work in the same collections as some of my idols such as Bacon, Matisse and Freud. After painting portraits for about seven years I started painting still-life flower scenes inspired by the Dutch masters, and have just commissioned my own flower scenes for the next series.
HOW WOULD YOU DESCRIBE THE WORKS FROM THE RECENT SERIES FOR THOSE WHO HAVEN’T SEEN THEM? The recent series has a mix of large floral arrangements painted on to a black background. Ethereal flowers floating – I like to think of them as if they’re ‘boxed in’, and it helps to draw the viewers attention to the flowers. The smaller paintings are cropped floral scenes that look like the flowers are dripping out of the canvas. Bolder and brighter closer in less boundaries. FROM WHAT OR WHERE DID YOU GET YOUR INITIAL INSPIRATION FOR THE RECENT PROJECT? For the most recent series, I’ve printed around 100 Dutchmaster flower paintings stuck them to my studio wall and mashed them all together to get my own arrangement. The lines bring a sense of order to contrast against the floating flowers that are melting down the canvas. DO YOU FEEL THAT YOU ACHIEVED WHAT YOU SET OUT TO DO? Yes; the work is a contrast of dark, but somewhere there lies beauty. I like to think each painting has captured a sense of hope coming out of the darkness. I feel that each painting is a standalone piece, and this is something I consciously I set out to achieve. »
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ART
“The work is a contrast of dark, but somewhere there lies beauty. I like to think each painting has captured a sense of hope coming out of the darkness�
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ART
WHAT MESSAGE DO YOU HOPE THAT VIEWERS WILL TAKE WITH THEM AFTER SEEING THE WORKS? That there’s beauty in darkness. CAN YOU TELL ME A BIT MORE ABOUT YOUR WORKS IN GENERAL? I work in oils and like to treat my practice as a job. Paint 8am to 4pm. When I’m in my creative flow I’m usually working between seven to 10 canvases at a time. I usually warm up with one smaller canvas in the morning, then in the afternoon I move on to the bigger multiple canvases. I have always worked this way, it’s slow at the start, but it means when I’m finished I have around 10 paintings finished at a time. DO YOU HAVE A FAVOURITE PIECE THAT MEANS A LOT TO YOU, AND WHY? I usually have a favourite in each series and tend to miss them when I ship off to the collector. I try better my favourite painting from the previous series, and so far it’s really helped me become a better painter. DO YOU THINK YOU HAVE A SIGNATURE STYLE THAT IS APPARENT IN ALL OF YOUR WORK? I think at the minute I have a signature style that is easily recognisable to someone who has seen my work. I like the thought of people being able to identify my work if sat beside another artists work in a gallery. 36
FIRST PAGE Flower Series II – No 2, 2017. Oil on canvas, 120cm x 90cm PREVIOUS PAGE Flower Series V – No 5, 2018. Oil on canvas, 50cm x 50cm ABOVE Flower Series I – No 2, 2017. Oil on canvas, 71cm x 54.5cm BELOW Flower Series IV – No 10, 2018. Oil on canvas, 40cm x 40cm
WHAT’S NEXT? I have been playing around with colour in the current series, and I’m trying to find a balance of flowers and portraits that would work well together as a series for a solo show. Bill from The Cool Hunter and I have also pencilled in some dates for a solo show – a fitting city for my art in autumn, so watch this space!
Luxury table linen for elegant dining
weissfee gmbh | germany | info@weissfee.com | www.weissfee.com
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CHEF SAFARI Synonymous with avant-garde cuisine, Quique Dacosta takes us on a tour of Valencia to show us some of his favourite offerings from the fabled region.
LEFT Quique Dacosta is one of the new leaders of avant-garde cuisine in Spain. ABOVE Delicatessen and tapas bar, Bar Manel offers an authentic taste of modern Valencian food. BELOW L’Escaleta offers refined Andulsian fare from award-winning chef Kiko Moya.
LA FINCA “Susi Díaz is a woman who has created one of the most technical and well-executed kitchens, which focuses on reinterpreting the cuisine of southern Alicante. With a strong connection to the territory, fruit, dates and the seafood cuisine of Elche, Susi has been fighting for Andalusian haute cuisine for a long time.” www.lafinca.es/es RESTAURANTE ELÍAS Y PACO GANDÍA “The concept of Restaurante Elias and Paco is very traditional but with a strong gastronomic focus. They successfully represent the traditions of the people and places of the region. The restaurant menu maintains a basic variety of regional staples (rabbit, snails, rosemary and shoots) and from there have built a gastronomic language that is worthwhile to enjoy and decipher.” 38
MANERO “Manero is a bar that my friend recently opened and it offers a great atmosphere with a terrific gastronomic concept. The food is fresh and local and the service is fantastic.” barmanero.es L’ESCALETA “Restaurant L’Escaleta offers cuisine from Alicante in a truly refined manner. It is definitely worth visiting when in the area and has recently been given two Michelin stars for it’s gourmet gastronomy.” www.lescaleta.com
RESTAURANT DIARY
LEFT The contemporary dining room at El Poblet, by Quique Dacosta. ABOVE Mercat Bar offers tapas inspired by world food, but with local and regional products. BELOW Central Bar offers great people watching and great regional classics, including garlic pepper eel.
BON AMB “Alberto Ferruz is a cook who has carved out a great dining venue near his town, using some of the finest products that are local to the area. The name literally translated means “pleasant environment”, and this reflects not only the great food but also the unbeatable setting.” bonamb.com BEAT “Located in Calpe, Beat is an innovative restaurant on the local gastronomic scene. Valencian-born chef, José Manuel Miguel, is the new face of the restaurant and he is doing a very serious and interesting job – the menu is a true journey for the senses.” thecookbookhotel.com/restaurante-beat
MERCATBAR “MercatBar is the first restaurant that I opened outside Dénia. It is a bar that is filled with a lot of energy and tries to reflect the traveling tradition throughout the world – a great place to go and meet like-minded people of all ages and countries.” www.mercatbar.es VUELVE CAROLINA “Vuelve Carolina is a really innovative restaurant which has really made its mark on the region. They have their own unique way of doing things whereby creating a casual, dynamic and interesting thoroughly interesting location.” www.vuelvecarolina.com CENTRAL BAR “Central Bar is a bar run by my friend Ricard Camarena. It’s located right in the heart of Valencia’s Central Market and it is the perfect place to try local produce and some incredible tapas while watching the bustle of the market.” www.centralbar.es
CASA CARMELA “Paella is the traditional dish par excellence of the Valencian Community. It is a very important dish for the region and there aren’t that many places that still cook paella over a wood fire. Casa Carmela is one of these few restaurant and, not only that, it is consistent in terms of good quality and flavour.” www.casa-carmela.com/es/ EL POBLET “El Poblet is the outpost of my restaurant in the Valencian capital. It represents all my gastronomic philosophies and is a concept that was born in order to grow throughout the world. The restaurant has been open for 3 years and has been awarded a Michelin Star, which we are very proud about.” www.elpobletrestaurante.com 39
In for unique and timeless designed tableware? Now available online: www.chictableware.com
Š Photography by Maurice Fransen Š Restaurant Aan de Poel
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FOUR CHEFS
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NICK BRILL The Jane, Antwerp, Belgium
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JENNER TOMASKA Next, Chicago
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CHANTEL DARTNALL Restaurant Mosaic at The Orient, South Africa
4
SEBASTIAN FRANK Horvรกth, Berlin
STYLE AND SUBSTANCE Whether it’s leading the kitchens of his restaurant The Jane or DJing at a music festival, Nick Bril never ceases to challenge traditional perceptions with his signature style of panache and innovation. P H OTO G R A P H Y BY P I E T E R D ’ H O O P
NICK BRIL There’s not really one thing or person that inspired me to become a chef. I came into contact with food and the food industry at a very young age. I started working as a dishwasher and the kitchen was always in need of an extra pair of hands, so I started helping out more and more. I always loved the kitchen environment – the tension, the focus on finesse and this romance between the chefs; you know, one moment they are butchering each other down and then next they are almost crying on each other’s shoulders. This kind of collaboration really attracted me. The atmosphere of the kitchen was the first thing that really attracted me, work-wise. “I went to Belgium, to a very good culinary school in Bruges, and from that moment on I was completely dedicated to the trade. It was very disciplined with lots of rules that you have to stick to. It was quite a hard attitude, but it was definitely something that I needed for me to develop into a strong person and chef. “It was after I started doing stages at Michelin-starred restaurants that I really came into the type of food that I connected with. My style constantly evolves and changes, but the finesse of fine gastronomy is still something that really intrigues and inspires me: the attention to the guests, the produce and the details of the food.
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“Another important turning point for me was when I started working at the Oud Sluis with Sergio Herman. At the time he was a young chef with two Michelin stars, but in ripped jeans and with quite a rebel attitude. This was about 15 years ago, so it was quite uncommon in a world of fine dining that was still quite classic and traditional. I really liked it and it really gave me the motivation to become part of this new generation of chefs: a modern-day chef that works on a high level of gastronomy, but to also be open-minded when it comes to the fine-dining experience as a whole. You know, travelling and opening yourself up to different cultures and cuisines is the best thing you can do. It helps you to constantly evolve and develop as a chef and helps you avoid becoming stuck in your ways. “In terms of the restaurant, the initial idea was to have a modern brasserie that served high-quality food. We had a lot of covers, but we noticed that people missed the traditional fine-dining experience with special attention to detail. I think the brasserie was a bit too rock and roll for people, to be honest. We heard various feedback, which included requests for longer dining times, luxurious fine dining, explanations of the food and wine. So, bit by bit, we changed the concept back to the previous style but maintained certain progressive elements such as contemporary music, casual outfits, accessible »
BELOW The exterior, interior details and the dining room at The Jane, Antwerp.
NICK BRIL
“Nowadays, everyone speaks about accessibility and the casual dining experience, but I think you can have this atmosphere and vibe and still produce an experience that goes beyond just going out for dinner.”
PREVIOUS PAGE Pigeon with foie gras, parsley root and hazelnut. ABOVE Lozère lamb with wild garlic and polenta Époisses de Bourgogne.
« elements in the front of house. I think people enjoy that the experience is very casual but with the finesse and quality of fine dining. It was also a natural evolution for me as I realised I was far better at cooking fine-dining food than rock and roll-style brasserie food. “In fact, when people ask me to describe my cuisine or philosophy I find it quite difficult to answer, so I would have to just say that it is eclectic. It’s a 15-course tasting menu where you experience Thai influences, Japanese flavours; there is local French cuisine and traditional cooking. It is a combination and reflection of me and my tastes and preferences. I just love good flavours, and will adapt to whatever direction this take me in. “I try to create a well-balanced menu within the different flavour palates that I explore, which I think works well as it avoids this feeling of repetition. The whole tasting menu is based on being interesting, more than anything. At the 48
moment I am serving locally caught lobster that only is only in season for six weeks. I’ve created a dish using this and smoked beetroot, caviar and a dashi butter sauce – my first and only signature dish that I have ever created. It’s actually a very simple to make, but people are blown away by it. “My protein ration has always been secondary on the plate. Vegetables and vegetable combinations always take precedence over the protein source. I like the different textures and colours of vegetables, but I couldn’t skip these kind of protein elements – I am a big fan of seafood and fish. It’s like telling a painter that they can’t paint in green and blue – I don’t want to be limited by food habits. There are people who are specialised in this but I am specialised in creating food that is tasty and interesting with all food sources. I work alongside a lot of international suppliers, but this is mainly for condiments, spice mixes or umami, for example. I need these flavour elements »
漀甀爀 眀椀渀攀猀 愀爀攀 挀攀氀攀戀爀愀琀攀搀 昀漀爀 琀栀攀椀爀 甀渀椀焀甀攀 琀攀爀爀漀椀爀 愀渀搀 猀攀渀猀攀 漀昀 瀀氀愀挀攀⸀ 䈀漀爀搀攀愀甀砀 愀琀 椀琀猀 昀椀渀攀猀琀⸀ 眀眀眀⸀挀栀愀琀攀愀甀瀀攀礀昀愀甀爀攀猀⸀挀漀洀
NICK BRIL « to get to the end result of the dish, but the protein and vegetables are sourced as locally as possible. We are also lucky in Belgium because people are producing a lot of great produce. “We are actually currently working with Menabis pork, which is a pork produced by renowned Belgium butcher Hendrik Dierendonck. He has found a pork species that has been lost for more than 2,000 years. They found the bones of the pig and have used the DNA to create an new generation of this old pork series. It’s such a great concept and is a very special and unique product. It has all the flavours of dry-aged meat, and you only need a small amount because it is so rich in flavour. “We also have a rooftop garden, so I try and cultivate as much as I can from there. It is amazing to that we have access to this and that we can incorporate this into our menu. “I think when people come to the restaurant they recognise my style of food. In the beginning, I really focused on showing what I can do and impressing the diners. I made the dishes complex, with too many elements and too many forced directions on one plate. I have always tried to listen closely to the feedback from guests and I realised that the more simply I cook, the more I concentrate on pure, simple flavours and quality produce, the more people enjoy it. How I cook now has
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gradually evolved into something that is far more natural and comfortable than showy and complex. I am very focused on who my clientele is and how I can enhance their experience and look after their needs during the meal. “Nowadays, everyone speaks about accessibility and the casual dining experience, but I think you can have this atmosphere and vibe and still produce an experience that goes beyond just going out for dinner. It has to be a complete and enjoyable experience that you remember. That is a strong aspect of what we try to offer, and I try my hardest to keep the vibe of the restaurant young and fresh. “For me, fresh inspiration comes from travelling but also looking at other contemporary creative industries. So I like to be aware of the latest fashion, music and artistic trends because it keeps me on top of my own game. For example, I follow fashion houses that have young and fresh creative talent. The new generations of creative directors in fashion houses and music industries are at the forefront of these movements in lifestyle. They have great campaigns and initiatives that keep their brands fresh, and for me this is very inspiring. They are people from completely different scenes and backgrounds, but they are innovative and refreshing nonetheless. “It really helps and motivates me to continuously update myself and open my mind to think about things »
RIGHT Poulet de Bresse, vol-au-vent and carrot. BELOW The rooftop garden at The Jane.
NICK BRIL
“It’s not enough any more just to cook nice food. This might have worked before, but there is so much competition and so much on offer that you have to always try and go one step further.”
ABOVE Tanariva chocolate with coffee and Jack Daniel’s.
« in a much different way, which ultimately benefits the restaurant and, in turn, also helps to motivate our restaurant guests. “Recognition of the work we put in to the restaurant through winning awards is, of course, important, but mainly in the sense of maintaining and ensuring quality. However, they don’t block me creatively. I don’t create my food or come up with new concepts solely in accordance to what would win awards. Everything we create comes from the heart, and we spend a lot of time working on this. Even though it might be simplistic, I make sure I properly research the background of the dish or if I produce a pasta dish, I try and make it as authentic as possible so that it’s not just simple pasta. Everything has a story and, I think, something that people like and understand. “I think it’s very important that chefs should not only focus on the food. Chefs should try to be good entrepreneurs 52
and to be very aware that social media, branding and the overall restaurant experience, from reception to farewell, needs to be taken seriously and considered at every step. You know, from music to uniform, the chef needs to be aware of how this affects the diners. I think this is something we try to stay on the ball with, so I often try and come up with new and innovative concepts outside the food. It’s not enough any more just to cook nice food. This might have worked before, but there is so much competition and so much on offer that you have to always try and go one step further. “For young chefs, it’s important to start thinking as restaurateurs and not just chefs. You get a lot of emerging talent who cook great food, but you need to give a bit extra to your clientele. “Like I mentioned before, if the chefs are willing to open themselves up to different scenes then this is something that will set you apart from the rest.”
刀䄀一䜀䔀匀Ⰰ 䄀倀倀䰀䤀䄀一䌀䔀匀Ⰰ 䌀䄀䈀䤀一䔀吀刀夀 ☀ 䄀䌀䌀䔀匀匀伀刀䤀䔀匀
吀栀攀 儀甀椀渀琀攀猀猀攀渀琀椀愀氀 䬀椀琀挀栀攀渀 䐀攀琀愀椀氀猀 愀爀攀 戀爀漀甀最栀琀 琀漀 氀椀昀攀Ⰰ 瀀椀攀挀攀 戀礀 瀀椀攀挀攀Ⰰ 愀 挀愀爀攀昀甀氀 愀渀搀 洀攀琀椀挀甀氀漀甀猀 眀漀爀欀 挀愀爀爀椀攀搀 漀甀琀 戀礀 洀愀猀琀攀爀 愀爀琀椀猀愀渀猀 琀漀 戀攀挀漀洀攀 甀渀椀焀甀攀 愀渀搀 椀渀椀洀椀琀愀戀氀攀⸀ 䘀漀氀氀漀眀 漀甀爀 琀爀愀搀椀琀椀漀渀 愀琀 眀眀眀⸀漀昀昀椀挀椀渀攀最甀氀氀漀⸀挀漀洀
THE NEXT GENERATION Executive chef of Grant Achatz’s Next, Jenner Tomaska talks to FOUR about life in the kitchens of one of Chicago’s most innovative gourmet restaurants. P H OTO G R A P H Y BY A L L E N H E M B E R G E R A N D K AT R I N A B R AVO ( T H E A L I N E A G R O U P)
JENNER TOMASKA
LEFT The dining room at Next.
Having spent the last seven years at Next, under chef Achatz, I can say that today my style of cooking has been significantly altered. I’m definitely much more comfortable with experimenting with my cuisine, and veering away from the structures that once bound my creativity.” Chicago-born and bred, Jenner Tomaska started his cooking career at the young age of 14 at a local restaurant near to where he grew up. Realising that, for him, this was the only career path that he wanted to take, Tomaska completed his studies in culinary arts and food-service management at Johnson & Wales University in Providence, Rhode Island before heading off to the big, wide world of gastronomy. “I would have to say that initially, I was solely inspired by traditional French cookery. The foundation of my education was in French cuisine, and I then began my career at a predominantly French restaurant here in Chicago”
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Jenner ventured to South Carolina to hone in his skills in the resort town of Hilton Head, but soon found his way back to his hometown in order to truly establish himself on Chicago’s booming fine dining scene. “It is and has been an exciting time for fine dining, specifically in Chicago where we’ve seen some fantastic additions to the restaurant landscape.” Upon his return to Chicago, he soon started working at the MK restaurant under the wings of chefs Michael Kornick and Erick Williams, which in turn led him to undertake a stage in the kitchens of award-winning restaurant Alinea. Even though Jenner was somewhat intimated by the atmosphere of the Michelin-starred restaurant, it did confirm that this was the direction in which he wanted to take his culinary creativity. “I love to cook – even more so I love to cook for people. I can’t think of anything that brings me more joy than watching a guest or loved one enjoy a meal I’ve made.” »
“Creativity takes courage.� Henri Matisse
To all the creators, inventors, scientists, magicians and artists in the kitchen and beyond... WWW.VERAPU.RE
LEFT Lace | Almond chaud froid, squab, lavender and huckle berry. RIGHT Jenner Tomaska in restaurant NEXT’s kitchen.
JENNER TOMASKA « Gradually combining these culinary experiences to master new techniques and alternative approaches to fine dining, Jenner soon found himself being drawn to Next, Grant Achatz’s latest venture in the city. Attracted by the apparent intimacy of the team, the dining room and kitchens, as well as the dynamic structure of the gastronomy, he felt that this could be the place where he could finally fit in and see himself grow as a chef. “What makes Next unique is that it’s never the same; essentially the restaurant changes three or four times annually, reopening as an entirely different experience. Everything from the décor, style, service ware, music, food and feeling is different. What a guest should expect is to be transported. Our goal is to create a fully immersive and thoughtful experience for those who step through the doors.” Now on his 23rd menu, Jenner has surely and steadily climbed the ranks, working in the secondary kitchen in the basement as chef de partie, a year later as sous chef and a year »
RIGHT Movie quotes | “Frankly my dear I don’t give a damn”. Champagne, Osetra Caviar, apple butter and cheddar.
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“Your creativity can leave you perplexed and frustrated. There are times when you conceive something in your head and it never comes to fruition. You have to be OK with letting ideas die.”
Violet Grgich, President
Ivo Jeramaz, Winemaker Miljenko “Mike� Grgich, Founder
93
pts
Wine Enthusiast
Taste the L Legacy 1829 St. Helena Hw y. | Rutherford, CA | (707) 963-2784 | w w w.grgich.com
JENNER TOMASKA
LEFT Jenner Tomaska and Grant Achatz. RIGHT Mosaic: ebi, olive, black walnut and peppered herbs.
“Working in a fast-paced environment often means working together; our success is absolutely a “WE” effort as supposed to an “I” effort.”
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« after that in 2015 as chef de cuisine, before being promoted to the position of executive chef in April 2016. That same year, the culinary whizz kid was also a finalist for the prestigious James Beard Rising Star Chef award, and again in 2017. With an obvious culinary prowess and an unshakeable work ethic, Jenner is a perfectionist who continually exhibits determination to build on his knowledge and skill set. “The process of building a menu is tedious. Each element must be examined, repositioned and scrutinised. Your creativity can leave you perplexed and frustrated. There are times when you conceive something in your head and it never comes to fruition. You have to be OK with letting ideas die. “Of the 23 menus we’ve done, the dish that stands out to me is the Prawn and Olive Mosaic from the Next Ancient Rome menu. With this particular course, I was able to bring my idea to life successfully, and it is one of the few that met our guests as I originally intended, which makes it one of my favourites.” »
JENNER TOMASKA « With such enthusiasm for his craft, it’s understandable how Jenner has been so successful at Next. But he also owes the success of the restaurant to the team’s ability to adapt and constantly innovate. “I would say that working collaboratively is an essential element at Next. Working in a fast-paced environment often means working together. Our success is absolutely a ‘we’ effort as supposed to an ‘I’ effort.” And clearly, something is paying off as Next has received an unprecedented fifteen four-star reviews from the Chicago Tribune and won a James Beard Award as Best New Restaurant (in the US). Perhaps what makes the menu unique is that rather than focusing on one type of cuisine, the restaurant reinvents its style every few months. Four times a year, the menu takes on a new theme for a ‘season’, which can focus on anything from a certain time period, parts of the world or various abstract concepts. Asking where Jenner finds inspiration for all
RIGHT Ile flottante: rose, pistacchio and blood orange.
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the new themes, he says, “I find that I draw inspiration not just from different styles of cooking but also from objects, emotion and the arts. “I wish I could tell you that there’s a specific place the journey begins and that it’s the same every time, but that isn’t so. Most ideas come to me as random thoughts. It might be something I see while out shopping, a casual conversation with chef Achatz, or something I find in an old cookbook; I’ll usually make a mental note or take a quick photo on my phone and come back to it when working on new menus. “I still rely on the traditional skills I mastered, and I often incorporate them when creating a new dish, but my mind feels more open during the creative process these days and I hope it will continue to do so.” “If there’s one thing we always try to stick to at Next, it’s to work efficiently and at a steady pace, so we can deliver the same high-quality work we are known for.”
FOUR PROMOTION
LANGATUN DISTILLERY PURE SWISS SINGLE MALTS One of our outstanding Single Malts, the Cardeira Cask Finish represents Langatun at its best. Chardonnay Cask matured small batch whisky with a finish in the Portuguese Cardeira Cask.
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ABOVE Langatun First Cadeira Cask Finish Single Malt Whisky 2010/2017.
tradition he created the hand-crafted “Langatun“ Single Malt Whisky. Highly awarded by Whisky pope Jim Murray (up to 96.5 points) and selected as European Whisky of the Year 2017. 2016, whisky experts Christian Lauper and Christoph Nyfeler joined the business and guarantee coming decades of Swiss Single Malt perfection. Now available in Switzerland, Germany, Netherlands, Belgium UK, HK, Japan, Singapore, Thailand, Taiwan, Ukraine, Italy, Australia, France, Lebanon and the US.
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A BOTANICAL EVOLUTION From growing up in the Francolin Conservancy just outside Pretoria to running awardwinning restaurant Mosaic in the same city, South African chef Chantel Dartnall has come full circle. Inspiration from nature has helped Chantel create dishes that have put her, and the African continent, on the international gastronomic map, writes Clarisse Beeby. P H OTO G R A P H Y BY K E V I N M A R K S PA S S & DY L A N S WA RT
CHANTEL DARTNALL Never be content with what you have achieved today, be constantly in competition with yourself and always push to go that extra step further every day. Only then will you reach
great heights.” These are the key elements that Chantel Dartnall believes have led her restaurant, Mosaic at the Orient, to grow from strength to strength over the 11 years she has spent nurturing it. Even though Dartnall holds an array of accolades, including being named South African Chef of the Year twice (Eat Out Restaurant Awards 2009 and 2014), holding the title of 2017 Chef of the Year for Africa and the Middle East (The Luxury Travel Guide Awards) and, most recently, being crowned the world’s Best Female Chef at The Best Chef Awards 2017, these achievements did not come without hard work. “When I arrived in London as a young inexperienced commis chef in the busy Chez Nico kitchen, I was literally chucked in the deep end and had to learn how to swim very quickly.” “It didn’t take long to learn that the quicker and the more perfectly you performed the tasks you were given, the greater the rest of the team’s respect became for you,
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and eventually I was one of the team. This taught me that no matter how hard any task may seem, if you practice and persevere, it all becomes easier in the end.” Dartnall used her passion for the kitchen as the driving force to make a name for herself in the male-dominated culinary industry without losing her femininity. In order to succeed you need to be tough, she says. “Upfront, you must understand that the hours are long and you have to give up a lot. For me, though, it is in my blood. I can’t imagine doing anything else. The kitchen is my happy place.” Another one of Dartnall’s ‘happy places’ is nature, and she uses her interactions and experiences with nature to inspire her, to ignite ideas and make them come to life on a plate. This is the backbone of her “botanical cuisine” culinary philosophy. “For me, botanical cuisine is to feature Mother Nature on a plate, where each dish is designed to reflect the beauty, balance, harmony and purity that you find in nature.” She delves even further into this philosophy by investigating what the medicinal properties of these botanicals are, and how she can use these medicinal properties to enhance the culinary experience of her guests. This serves as the inspiration to use unusual herbs and various edible flowers in many of her dishes. »
BELOW The grounds, interior and exterior of Restaurant Mosaic at the Orient.
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Wi n e M a d e A r t TO K A R A , an aw ard-w inning w ine e state in Ste lle nbosc h, h a s b e en nam ed as one of th e World’s Top 50 M ost A d m i re d Wine B rands for 20 18, by the pre stigious U K -based m agazine, D rink s I nte rnational.
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T: +27 (0) 21 808 5900
Please enjoy responsibly.
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CHANTEL DARTNALL
PREVIOUS PAGE Katonkel. ABOVE Tidal Pool.
« “Guests don’t always realise that we are deliberately enhancing their experience – and not only visually. For example, fennel aids digestion and stops bloating and the hibiscus flower helps to reduce the symptoms of alcohol.” It is this intricate thought process, paired with her holistic menu approach and awareness of the beauty of food on a plate that has put her and Restaurant Mosaic on the map. According to Dartnall, each dish on one of her themed seasonal menus should tell a story. Each dish forms part of the overall sensory journey, which is enhanced by the carefully selected tableware chosen for each course – much of which is hand-painted and made to order. There is also a link between all her themed seasonal menus, as she explains: “Our autumn/winter menu, Tabula Rasa – Latin for ‘blank slate’ – referred to the epistemological idea that individuals are born without built-in mental content, and that therefore all knowledge comes from experience or perception.” “Our latest menu, titled CosmOrganic, alludes to the origin of things – like the Big Bang and that from the ashes of its cataclysm, first life sprouts. It formed the concept of our new menu, launched on the 22 March equinox. It follows on these two menus and it’s about evolution, something which
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people have seen in my food and journey in the 11 years that Restaurant Mosaic has been operating.” For Dartnall, the suppliers of her ingredients are paramount to the success of her dishes. She believes that responsible sourcing, sustainability and sensibility are key when selecting ingredients for Restaurant Mosaic. For her, it is imperative that chefs have an intimate knowledge of their suppliers. “For me it has always been very important to create a strong bond with my local suppliers especially the farmers, and the best way to do this is to personally visit the farms where the fresh produce is grown, or the animals are raised.” This makes the location of Restaurant Mosaic at the Orient ideal, as it sits in the Francolin Conservancy Area within the fertile Crocodile River Valley of Elandsfontein (Gauteng, South Africa), giving Chantel a 31-mile radius of diverse farms to choose her suppliers from. Dartnall believes that the future of fine dining and cooking hinges on the relationships that you build with the people that you work with, including these suppliers. “The entire focus is on building long-lasting relationships with exceptional suppliers and artisans, inspiring and leading dedicated and passionate brigades of chefs, sommeliers and servers in presenting the purest, almost unadulterated, flavours of exceptional quality ingredients in a creatively »
FOUR PROMOTION
SOUTH AFRICAN WINE COUNTRY Thanks to its dry, mountainous climate, this area is home to many world-class wine producers, all ready to be explored on The South Africa Gourmet Wine Tour.
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all in love with South Africa and the outstanding wines, as you join a fascinating wine excursion in South Africa from 09.02. - 19.02.19 during the period of harvesting time. South Africa attracts wine lovers with vintages that range from Sauvignon blanc or Chenin blanc to its famed red Pinotage. Unsurprisingly, the region is a hotbed of first-class restaurants as well. The nature, the culture, the wineries, the tastings and the lovely Wine-Food-Pairing-Experiences will give you a luxurious and unforgettable experience. The South Africa Gourmet Wine Tour will offer a good mix of wineries like Vergelegen, DeMorgenzon, Rustenberg, Tokara, Graff Delaire, La Motte, Steenberg and others. And, of course, you will visit great places near Cape Town like Table Mountain, little Fisher Villages f.i. Muizenberg, Kalk Bay & Simon’s Town, the penguin colony at Boulders Beach and many more attractions. THERE ARE MANY UNIQUE BENEFITS THAT GOURMET WINE TRAVEL OFFERS: 1. To ensure that our guests will have the most memorable experiences, all of the wineries that we visit must past our strict selection criteria. Some examples of our criteria are; that they must produce great quality wines; have a great customer service; are established with
ABOVE Tokara was named as one of the World’s Top 50 Most Admired Wine Brands for 2018.
a great legacy; and they are set in a convenient and beautiful location. 2. We offer our guests the opportunity to taste and learn about wines at their source. They will get all the information and hear the story behind the wines, directly from the wine producers themselves. 3. The hotels our guests stay at are 4 or 5-star hotels. The wine tour to South Africa is half board. Gourmet Wine Travel takes care of all other essential things, i.e. transportation, meals, etc. meaning you can realx and enjoy the tour from the offset. 4. Gourmet Wine Travel tours also create excellent opportunities for our clients to connect and make new friends.
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CHANTEL DARTNALL « unique way, reflecting the personality of the chef and nature on the plate.” Her team at Mosaic certainly lives up to this requirement, especially the sommeliers who work with Chantel. Not only have they managed to curate a cellar with more than 75 ,000 bottles of wine with 5 ,500 different local and international labels, which is a feat on its own, they have also managed to earn a 2018 Grand Award from US magazine Wine Spectator for this cellar and its accompanying wine list. The sommeliers have worked closely with Dartnall to ensure that each course is paired perfectly with the wine from their cellar that will enhance the dish. In true Dartnall style, however, her and her team have also put as much thought into the pairings for the teetotallers. These non-alcoholic drinks also serve to perfectly complement the dish, such as the lime and lemongrass spritzer that accompanies Sea Mist, a dish that merges the soft aromas of the sea with succulent langoustine and scallop, finished off with a touch of saffron foam. Other dishes from her CosmOrganic menu include Song of the Sea, which marries salmon with ground wasabi peanuts, coconut flour, oyster leaf, kombucha and yuzu oil, and Some Birds Don’t Fly, a cold beetroot and ostrich tartare that is accompanied by a hot ostrich ravioli in a rich consommé.
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Also on the menu is Tajine du Maghreb, which pays homage to The Orient’s Moorish architectural style. A luscious dish of capretto goat terrine served on the scapula beside a kid-goat tajine and topped off with a deep and slightly sweet sauce. The initial concept for this CosmOrganic menu was born out of Chantel’s desire to create a multi-sensory experience. A menu in which she was able to tell stories with her food and create scenes on her plates based on inspirations gained from nature and the gorgeous setting of Restaurant Mosaic in the lush Francolin Conservancy. “For me it is vital to serve visually appealing dishes that tell a story and start stimulating diners’ senses from the moment the food arrives at the table, and I can’t think of a better source of inspiration for my dishes than from my environment and especially the Francolin Conservancy within which Restaurant Mosaic at the Orient is situated.” For her, the creative journey of dishes needs to follow only one rule: “As a chef I find it of critical importance to respect the ingredients I am working with and feel that it is my duty to not only focus on the natural flavour of my ingredients, but also to enhance those flavours.” Restaurant Mosaic is renowned for the incredible presentations of its dishes – “art on a plate” if you will. However, Dartnall confesses that when she plans a new »
BELOW Interior of Restaurant Mosaic. RIGHT Alchemist’s Infusion.
CHANTEL DARTNALL
ABOVE Sea Mist.
« menu, it is not simply to make the plate look pretty. For her, the menu is “a convergence of art and living food, where the plate is the canvas upon which fresh, organic, heirloom produce creates the painting.” Looking back on her culinary journey, Chantel admits that her personal style of cooking was initially inspired by one of the great pioneers of botanical cuisine, chef Michel Bras in Aubrac, France. “As a young chef I could relate not only to his style of cooking but also find a descriptive name for the style of cooking I was interested in. Although I did not work in his kitchen, I studied his book, his recipes and his philosophy. With the ease of travel today, I have been fortunate to make the ‘culinary pilgrimage’ to his restaurant on two occasions.” Chantel’s visits to prominent chefs during her travels as a young chef led her to discover some of the greats in the industry, such as Martín Berasategui, Pedro Subijana at Akelarre, Pascal Barbot at L’Astrance and Peter Goossens at Hof van Cleve in Belgium. It was meeting these chefs and hearing about their philosophies on food that gave her direction in her career. “In some or other way they were all mentors who guided me at different crossroads in my career.” When asked whether she had always seen being a chef as her future career, “Absolutely!” is her answer.
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“I was very fortunate to grow up in the beautiful and tranquil Francolin Conservancy in Elandsfontein just outside of Pretoria, and ever since I can remember I have always wanted to cook and to express my creativity. I realised at an early age that food allowed for such a diverse canvas. The variety in colours, textures, tastes and aromas.” Dartnall attributes much of her success to her mother and partner, Cobus, as they were the support system and motivators that allowed her to achieve everything that she has always wanted to, especially in her culinary studies at Prue Leith Chef ’s Academy. When not in the kitchen, Chantel dishes on how she would spend her day off, “I love just spending some quiet time at home with my loved ones… relaxing in the garden or watching a movie – I am a bit of a binge series-watcher – and indulge in these pleasures on a Monday, which is my day off.” Dartnall remains delighted with all the recognition that her and her team have received, but her focus for 2018 centres around the culinary growth of herself and Restaurant Mosaic. “I want to keep on growing in culinary terms and exploring all facets of food. It is all about passion. I put my heart and soul into every dish I create, but I am also happy to say that I am having allot of fun working on my cookbook.”
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BERLIN’S BOY WONDER Berlin’s youngest Michelin-starred chef and Madrid Fusion’s Best European Chef of the Year, Sebastian Frank speaks to FOUR about contemporary Austrian cuisine, sustainable produce and the way forward for fine dining. P H OTO G R A P H Y BY W H I T E K I TC H E N & C L AU D I A G O E D K E
SEBASTIAN FRANK
LEFT A charming and understated interior at Horváth.
I never really liked going to school. But, when I was 13 years old, I attended a class in home economics where we were cooking simple things like soups and salads. I already knew that this was my vocation and I started the path towards becoming a professional chef. After an internship at Hotel Wende [in Neusiedl am See] at the age of 14, I sent them my application and a few weeks after I finished school I started training. “My inspiration for cooking has always been the association that food has with childhood memories. I want to offer a unique reinterpretation of regional cuisine, but using this at the starting point. At first I was cooking with international products such as lobster and avocado and gave them an Austrian touch, but then I wondered what I was doing; I’m not olive oil and mango, I’m trout and caraway. That’s my identity. “When I first arrived at Horváth, I was surprised. I expected a gourmet restaurant and instead I found an unpretentious setting with Austrian hospitality. When I first joined, I immediately fell in love with the special atmosphere. The kitchen was not equipped as I was used
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to, so I began to improvise. We did a lot out of little and, of course, in time that changed. Located right on the Landwehr Canal in the middle of the trendy Kreuzberg district, the restaurant now offers guests a place they can expect to experience a special individuality and charm. We convince with simple elegance. Horváth provides a warm and welcoming atmosphere through wood panelling and candlelight. We want to give our guests an unforgettable evening; they should let themselves go and trust our creations completely. “The whole team is now addicted to the spirit of the restaurant and the bold cuisine. We evolve constantly and want to offer our guests a unique culinary experience. That’s why Jakob Petritsch and I developed alternative, non-alcoholic pairings in 2015. These series of drinks are based on tea extracts, homemade vegetable juices, highquality oils and reductions, which are ideal for all those who like a different kind of drink. “But, with Horváth, I still want to offer a stage for Austrian cuisine that the culinary world can look up to. That’s why we still cook traditional Austrian dishes in a contemporary, creative manner, giving them a unique touch. »
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LEFT Sebastian Frank and a co-worker in the kitchen at Horváth. RIGHT G’schmälzte Bete with steamed yellow beetroot from the vegetable farm Zülz, smoked-lard glaze and cucumber marinade.
SEBASTIAN FRANK
“At first I was cooking with international products such as lobster and avocado and gave them an Austrian touch, but then I wondered what I was doing; I’m not olive oil and mango, I’m trout and caraway. That’s my identity”
RIGHT Oxidised salad with roasted lentil flour and ‘ice lettuce’.
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« “For me, vegetables are equal to meat and fish. They can take on various roles depending on whether they are used to spice up a dish, lend consistency or play the lead. I call this approach ‘emancipatory’. If all products are equal, you can break traditional conventions associated with them and the distinction between simple and luxury gets blurred. With that, unique vegetable dishes arise. “For the creative process of a dish to begin, I start by dispensing with ‘luxury’ products and concentrate on regional and seasonal products. I call that ‘creativity through censorship’. This ban drives me to explore different kinds of vegetables in a focused manner. This creative process – including numerous attempts and also failures – leads me to unique ideas for new dishes, like the salt-baked celery, for example. “With our menu we combine and contrast flavours in an unconventional manner. My ‘magic’ concoctions, for example, can be used to match any fish, meat, vegetable or even sweet dishes. One of my signature dishes, the ‘young and ripe’ celeriac, has become a Horváth classic. Not everybody likes celeriac, but we would never pass it over and have actually devoted a fantastic dish to the »
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SEBASTIAN FRANK
LEFT Located in the middle of Berlin’s trendy district Kreuzberg, the restaurant offers a taste of contemporary Austrian cuisine. RIGHT Non alcoholic pairing of radicchio water, almond and lemon oil.
« light tuber. I bake it in a salt crust and leave it for an entire year. By the time the vegetable is freed from its tough crust, it has become smaller and harder, with an extremely intensive flavour. It is then grated like a truffle over a fresh celeriac that has been steamed, cut into wafer-thin slices, rolled to create a dish inspired by Japanese aesthetics and topped with roasted celery seeds. This ‘young and ripe’ combination provides a unique sensation of flavours, and we recommend all celeriac fans to give it a go. “With our concentration being firmly on regional and seasonal products, we are naturally conscious of quality and it’s crucial to consider how products are grown, prepared and cooked. Through our ‘emancipatory’ approach, we break traditional conventions associated with certain products and ‘free’ them. Therefore, we focus on products from my home region in Austria, but I also cultivate herbs and other plants on my roof terrace. Additionally, we work with farmers from Brandenburg. With a self-imposed ban on ‘luxury products’, I explore different kinds of vegetables in an intense manner. So ingredients such as pineapple, chilli and olive oil are nowhere to be found on the menu. Instead, we prefer to work with blackberries, celery or Brandenburg venison. »
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“With a self-imposed ban on ‘luxury products’, I explore different kinds of vegetables in an intense manner”
SEBASTIAN FRANK « “This combination has helped us to develop a very individual style of cuisine, where guests can benefit from this in terms of taste and also economically, all of which delivered in Horváth’s very relaxed setting. “I think generally there is definitely a more conscious push and focus on certain regional and seasonal products emerging. If you explore the individual products in a very intense manner, guests can benefit from this use of regional products in terms of taste. The dispensation with ‘luxury products’ can also offer economic benefits on a marge larger scale. I think in this case less is more. “And this is something you can witness throughout Germany. There is a strong crowd of young chefs and restaurant-owners who are breaking with classic French tradition and are starting to think about a new German Cuisine and innovative ways of presenting local produce. For example, this year, I participated in the international gastronomic congress Madrid Fusión for the first time where I was awarded the ‘best chef of Europe 2018’ title. I gave a lecture called The Essence of Life and presented new dishes based on plant extracts, which have been very much inspired by the products and places of my Austrian
RIGHT Meat aspic with grilled plum and blood ganache.
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childhood. I showcased the ingredients for a unique soup that I serve at the restaurant, which include corn and grains from Lower Austria, mushrooms, water and stones from Styria and ‘Schulterscherzl’ (oyster blade steak) from Vienna. I make a stock of roasted corn and grains, dried meat and mushrooms, which I then run through pulverised stones using a cold dripper. “I also introduced a new creative take on an Austrian classic - the nut strudel – that I have tried to improve with an essence made from plant extracts. I used wood found directly under the bark of a walnut tree that I have on my Berlin property to make the plant extracts. I then add these to a steam distillation process, which gives the strudel a nutty flavour. “In my opinion, going back to the roots of the area we live in and preparing dishes based on what you find there is definitely a step in the right direction, as it supports local and regional producers and helps to create a more sustainable way of cooking.” “Regarding the restaurant, we try to evolve constantly and want to offer our guests a unique culinary experience. We will hold on to this credo for the foreseeable.”
PASTRY
SENSORY PERSPECTIVES As one of the biggest names in chocolate and chocolats d’auteur, Ramon Morató shares with FOUR his ongoing desire for innovation and celebrating creativity through cooking.
The truth is that I haven’t got any family links to pastry making. I was studying industrial mechanics, and at the weekends I worked at a patisserie, and that’s where I realised that this was the career that I wanted. “When I told my parents I wanted to have a job in pastry making they weren’t too keen on the idea, because at that time chefs didn’t have the social prestige they enjoy today – more the opposite, in fact. But in the end they supported me, and I remember their advice to this day: “If you want to be a pastry chef, that’s your decision. Specialise and try to be a good professional.” “For me, cooking is another way of expressing creativity, an idea or a feeling conveyed through what we display on a plate. “When you have an idea or you’ve been inspired by some form or image and you then reflect it on a plate, it’s a very enriching experience, and the most important thing is that we’re a fortunate bunch who do things for people to enjoy and feel happy. “Naturally, flavour comes first and foremost, and that’s related to finding the right product. If a good product is
OPPOSITE Dessert for book Four in One, edited by Grupo Vilbo. ABOVE Inside Out Cake for the Invasion of the Plants project by Cacao Barry. BELOW The bonbon created for Cacao Barry at the 50 Best Restaurants gala in London.
cooked with respect, preserving its authenticity, the battle is won. Personally, I also love playing with textures to make things happen from a sensory perspective when it comes to eating. And, last of all, from a visual point of view, I like products with a minimalist aesthetic without too much going on, and above all I like geometric forms. “I always try to transmit a message as directly and clearly as possible. For instance, if a chocolate bonbon contains »
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PASTRY
ABOVE Ramon’s ice cream creation for Cacao Barry’s new product launch. RIGHT Rain Over Peru, from the book Four in One for Grupo Vilbo. BELOW The Pearl Of The Caribbean for the launch of the Origine Haïti 65% cocoa for Cacao Barry.
with local products, making the fusion of products and ingredients more and more popular. “It’s a lovely story, and the dish I’ve created is my personal tribute to these people who so long ago used their creativity in order to evolve. I love that cooking can share these stories and experiences.”
See @cacaobarryofficial and @ramonmorato on Instagram for more
IMAGES © IVAN RAGA
« olive oil, basil and passion fruit, I strive to ensure that the result is faithful to the message that we’ve transmitted, allowing all the aromatic notes of all the ingredients used to be perceptible on a sensory journey. “Generally speaking, the creative process for me begins with the arrival of an order, a specific purpose. Without a goal there’s no pressure, and without pressure there’s no creativity. Then the discussions begin with the team. We work with various market trends and with mood boards, but inspiration may come from anywhere: from a colour, from a cultural reference or from a specific product. Creativity is an attitude and a reflection of the diversity that surrounds us. “I’m a strange creature because I don’t have a patisserie or a restaurant: I work for a brand, a chocolate brand, and what I do doesn’t end up in the display window of a patisserie or on a restaurant menu. Everything we do at the new Cacao Barry Lab is for Cacao Barry – a premium French chocolate brand known all over the world. The brand has certain values that we attempt to convey in our creations and campaigns. “For example, a few months ago I created a dish called Rain Over Peru for the book Four in One, launched with my colleagues to celebrate the 20th anniversary of the Chocolate Academy in Barcelona. It’s inspired by Nikkei cuisine. Nikkei means ‘Japanese outside Japan’, and is the name used to describe emigrants of Japanese origin and their descendants. “Nevertheless, as happens to all of us when we go to live in other countries, they had to replace some of the Japanese products that they couldn’t get hold of in Peru
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PUTTING GRAPES FIRST With a firm belief that great wine begins in the vineyard, Château Peyfaures puts a strong focus on protecting the local terroir. By using sustainable farming techniques and the traditional methods of their ancestors, the wines of Château Peyfaures are premium examples of what the region is capable of.
J
ust six minutes’ drive south of the hamlet of Genissac in Gironde, southwestern France, you will find Château Peyfaures – one of the most reputed vineyards in the appellation of Bordeaux Supérieur. Nestled among ancient trees and sweeping limestone hills, the vineyard is has been steadily producing premium-quality wine for nearly 200 years. Although it’s an appellation steeped in rigid tradition, Château Peyfaures prides itself on being a resolutely progressive estate with its eye on producing the best the region can offer. Having witnessed seven generations having cared for the estate since 1830, the last in the line, Laurent Godeau, has stayed on to work with the US-based Moraes family, who purchased the Chateau in April 2017. Together they continue to carry on the traditions of the family while continuing to raise the quality with every vintage. They are also setting about bringing Château Peyfaures to a much wider audience, especially in the US.
ABOVE The vineyard at Château Peyfaures.
“For the best part of the last 15 years, we have been avid travellers, focused on fine dining and wines. Having visited 100 Michelin-starred restaurants, we found out that there is a still a huge gap on the availability of fine wines, especially in the US,” says Ricardo Moraes. “When it comes to Bordeaux, especially if you are not going to buy a $300-plus bottle of wine, you are almost guaranteed to have a bad experience. We wanted to change that, and give the average consumer the option to buy an outstanding wine that rivals, if not betters, the classified wines from neighbouring Saint-Émilion and Pomerol for $100 or less.” A combination of skill, ambition and hard work has propelled the seventh generation of Château Peyfaures into a new age of winemaking, with the focus being primarily on protecting the local land and vines while also producing superior-quality wine. This philosophy permeates every step of the winemaking process at Château Peyfaures, from sustainable » 95
WINE CRUSH
« organic practices in the vineyard to natural fermentations in the winery and a deft hand with oak to enhance, rather than mask, the flavours of the fruit. With biodiversity being prized as a way to keep the vines in harmony with the land, most of the work is therefore done in the field. Naturally occurring elements such as the lush grasses found between the vines are encouraged to be a part of the growth and flavour cycles, helping to create truly unique wines. Chateau Peyfaures focuses on the two world-class regions: Merlot, with roughly equal parts of Cabernet Franc and Cabernet Sauvignon blended in to create a wine with lush, dark fruit and layered complexity. For Dame de Coeur – a wine from older vines in selected plots – the blend is almost all Merlot with a small amount of Cabernet Franc. It’s aged longer in oak with the base wines for the Dame de Coeur also seeing more new oak,
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ABOVE Harvesting the Merlot, Cabernet Franc and Cabernet Sauvignon grapes. BELOW LEFT The chateau uses natural fermentations in the winery to create unique premium wines. BELOW RIGHT Chateau Peyfaures’ Dame de Coeur sees a blend of mainly Merlot with a small amount of Cabernet Franc.
so the 2012 is still a relative youngster, with a deep, red colour with hints of dark blue. The nose is full of cloves and vanilla to begin with, but the oaky notes soon give way to a rich fruitiness. It’s a big, complex wine with a lot of ageing potential much like fundamental mission of Chateau Peyfaures – to convey these ideal Bordelaise conditions into wines that are layered and nuanced, open and captivating when young yet able to evolve with age. The latest edition to the Peyfaures portfolio is the petit Peyfaures: an easy-drinking Bordeaux that contains 80% Merlot, 12% Cabernet Savignon and 8% Cabernet Franc, resulting in a delicious mineral degustation with a perfect finish – a wine that can be enjoyed as an aperitif and without the hefty cost. In the words of Ricardo Moraes, “We want to change the market and offer a real gem for a fair price, not inflated by factors that you can not taste like brand and history.”
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National treasures Mixologist Evgeniy Shashin teams up with Vladimir Mukhin of Moscow’s White Rabbit and Diamond Ice Vodka to create a cocktail-pairing menu fit for a king. FOUR finds out more about championing Russian produce and the spirit of Russia – vodka!
I
was born and raised in Moscow. One of my dreams growing up was to be president, but that wasn’t to be! In fact, my calling was to the world of mixology. But it was the bar that found me, really; I am just lucky enough to really enjoy what I do. For me, the bar is a place that allows you to make a lot of acquaintances, create and listen to stories, travels and emotions. In this profession you can really realise your creative potential. At Korobok, we pride ourselves on being an experimental cocktail bar, so this means constantly educating and updating our knowledge by tasting new things such as a deconstructed Manhattan, for example. I think that people appreciate the energy and knowledge that we put into our job, and this care
ABOVE Evgeniy Shashin of bar Korobok and Vladimir Mukhin of White Rabbit restaurant, Moscow.
and pride for what you do are ultimately what makes a good mixologist or bar manager. We are on a constant search for new ideas and inspiration. Each season for us is not only about new ingredients, but also about the feelings associated with this. First we create a fragrance, which is such a powerful tool for transmitting moods, and then, along the way, we try to find harmony in a drink. We like to concentrate on the feelings of the guest and then transmit this somehow through the beverage. The main thing for us is the guest experience, so we try to create a atmosphere full of charm and hope to leave you not only smiling, but wanting to return again and again to this underground bar in the heart of Moscow. » 99
Dish Chestnut honey merengue with lemon
Cocktail 50ml foie-gras-distilled Diamond Ice Vodka 3ml raspberry balsamic cream 10ml hazelnut liqueur 10ml white vermouth infused with cacao nibs
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Dish “Pancakes with caviar”: sour cream, caviar and pine nuts
Cocktail 45ml Diamond Ice Vodka
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Dish Smoked bone marrow and truffle
Cocktail 50ml truffle-distilled Diamond Ice Vodka 10ml mushroom vermouth 2 dashes spiced bitters
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SIBERIAN VODKA AG Bahnhofstrasse 6 | 9100 Herisau | Switzerland | www.noblevodka.com Drink responsibly. Drink with class.
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Dish Soaked watermelon, fennel and Thursday’s salt
Cocktail 45ml Diamond Ice Vodka 20ml oyster-shell vermouth 10ml reduced Champagne 2 dashes lemon bitters
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MAR AZUL four .indd 1
8/16/18 2:32 PM
VOYAGE OF DISCOVERY Flor de Cana brand ambassador David Powell speaks to FOUR about its latest concept – the ‘mixtronomy’ tour, a dinner series that combines the creativity and inventiveness of top cocktail-makers and gastronomists to highlight the versatility of the world’s best rum.
Rum is extremely interesting, because many different rum-producing regions have styles of production that are specific to their particular country. For more than 125 years as a single-familyestate rum, Flor de Caña has managed and supervised the entire production process of its rums, ensuring maximum quality in every step. This allows for a beautiful expression of the influence of the volcanically enriched soil that produces our molasses at the base of the Volcán San Cristóbal. Flor de Caña is distilled 100% with renewable energy and then influenced by the equatorial climate that our barrels are aged in. We do not add anything, such as sugar or accelerants, to our rums once they are barrelled other than Nicaraguan plantain leaves to seal in as much moisture as possible, and the time it takes for the rums to naturally mature before blending. The fact that our raw materials have been certified by Fair Trade USA also makes Flor de 106
ABOVE The Flor de Caña Museum, with the Volcán San Cristóbal in the background.
Caña the largest spirits-producer in the world to achieve this rigorous certification. “In many ways, Flor de Caña is an ambassador for the country of Nicaragua, and as such that makes representing this brand a unique opportunity. For more than 125 years, Flor de Caña has woven itself into the fabric of the Nicaraguan national identity. As an ambassador, my job is to weave Flor de Caña into the fabric of our industry, one glass at a time. I am a representative of Flor de Caña’s commitment to excellence, it’s efforts to innovate in the category and the Nicaraguans whose hands have made every step of the production process a possibility. Having the opportunity to share this story with people around the country has been an amazing experience thus far, and I very much look forward to where it takes me in the future. “Flor de Caña is a spirit truly born of its people. On my first trip to Nicaragua it was amazing to see just how integral the brand is to the country’s way of life, and how much
SPIRIT CORNER
the brand realizes and honours this. From Aproquen, the state-of-the-art burn-treatment centre in Nicaragua started by a member of Flor de Caña’s Pellas family, to schooling for its employee’s children, Flor de Caña is as much part of the country’s tapestry as its people. This duality has helped shaped the legacy of the brand, and Flor de Caña is truly grateful for the hand that Nicaraguans have in crafting its rum. In addition, 125 years after being founded, the brand is in the hands of the fifth generation of the same family, sharing the same values and relentless commitment to excellence. “Flor de Caña began its ‘Mixtronomy’ dinners to showcase the breadth that its rum has to offer. With a portfolio ranging from 4 Year to 25 Year, Flor de Caña’s rums can fit any occasion or palette. The Mixtronomy dinners bring this ideal to light in an entertaining, delicious way, pairing world-class dishes with Flor de Caña cocktails and neat pours. Together, the food-and-drink pairings add a whole new meaning to the Fair Trade-certified rum portfolio and it’s adaptability in the culinary space, while offering a sensorial and memorable experience to the guests. “One of the greatest qualities of Nicaraguans is their welcoming nature and hospitality. I think the Mixtronomy Tour is special, because it allows us to welcome guests from different part of the United States to take part in an experience that challenges their preconceived notions about
ABOVE, LEFT The Mixtronomy Tour shows guests the versatility of Flor de Caña with food pairings. BELOW Flor de Caña 25, a 25-year-old, ultra-premium rum that was named 2017 Best Rum of the Year at the International Rum Conference in Madrid. ABOVE, RIGHT David Powell. brand ambassador of Nicaraguan rum Flor de Caña.
rum. It also gives us an opportunity to present the brand in an extremely natural setting, paired with thoughtfully crafted dishes. It’s quite interesting to observe how the pairings evolve throughout the course of the night, as well as how many of our guests perceptions of the rums change throughout the course of the evening. “When most come in to our Mixtronomy dinners, I find that they are hesitant to explore the depth and wide appeal that rum has to offer. It’s amazing to watch as, throughout the night, our guests see how Flor de Caña 12 Year can elevate a cocktail, or a neat pour of 18 Year can accentuate a plate’s flavour in an astonishing way. Mixtronomy is all about learning and opening up oneself to the experience of Flor de Caña rum, and it’s great to see people come to this realisation from event to event. “Menu creation for the Mixtronomy Dinners is always a collaborative effort between the chef and myself. We’ve actually gone about menu creation in different ways, depending on the chef. For some of the chefs that we’ve worked with, they prefer to build the meal around the cocktail menu, while for others, the process is the opposite and we will work to create cocktails around the menu that the chef has imagined. The experiences are meant to be bespoke, and we have not repeated a single dish or cocktail in any of the dinners that I’ve hosted throughout the country this year.” 107
novemmmber mmmber ber GRAND FINALE
23. NOVEMBER
2. – 30. 11. 2018
ZAVOD BIG DUNAJSKA 123 LJUBLJANA
Slovenia is a new hot destination of fine cousine and wine lovers. So you really shouldn’t miss the second edition of November Gourmet Ljubljana. The whole month of special culinary events, happenings and tastings will culminate in one-of-a-kind final event. Be there and taste the best Slovenia has to offer. For more information visit www.gourmet-lj.si
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IMAGE © THE RESIDENCE MAURITIUS
Travel & Property
An impeccable collection With around 300 select properties in more than 20 locations worldwide, Lauren Berger Collection prides itself on finding the perfect home for each guest; homes that are not only elegant and sophisticated but also the perfect fit for the guests staying there.
FOUR PROMOTION
Hospitality is really what I am made of,” she says. “It’s not just what I do for a living. I take care and decorate for my guests to make them feel like they never left the comfort of their own home.” Although luxury travel guarantees a few fundamental elements - opulent accommodation, extensive amenities and excellent service, for Lauren Berger, the hospitality offered to guests of Lauren Berger Collection goes far beyond this. New York-based Lauren works tirelessly to communicate with her guests personally, as she responds to emails and requests from all around the world, including Europe and Brazil. A 20-hour day is not uncommon for Lauren because she feels that most important thing is precisely in that individual touch. “Detailing in my homes is not just about comfortable beds, pillows, and blankets. It’s about paying close attention to their needs, whatever they might be,” she says. “I try to spend as much time as I can getting to know my guests before their arrival.” Lauren Berger Collection is underpinned by the philosophy of carefully curated, bespoke hospitality, where a guest’s every whim is fulfilled, and the team combines discretion with efficient service. Lauren Berger prides herself on offering superb accommodations. Over the years she has cultivated a 112
PREVIOUS PAGE A magical dream vacation home direct on the beach in West Hampton Beach. ABOVE & BELOW Beyond magnificent townhouse with gut renovation, elevator, 6 floors and 5 bedrooms in NYC.
keen talent for creating elegant, luxurious environments and assembled an impeccable collection of luxury rental properties. From the Hamptons to the Caribbean, from Paris to the Adriatic, the international properties offered by Lauren Berger Collection are spectacular. One of the latest luxurious additions is Chalet des Sens in Megeve in the French Alps, whose unique quality, copious splendor, and unrivaled level of comfort make for an unforgettable stay and a devoted clientele. “This outstanding chalet is truly one of a kind, with an appearance that’s worthy of a piece of art,” says Lauren.
“A ski-in, ski-out chalet, it’s one of the most extraordinary and most elegant homes in the world for rent. Its quality, location, and offering of a service so caring and respectful that it makes every guest feel like royalty mean there is no competition. We couldn’t be more proud of our collaboration with the Chalet des Sens – a winter haven that’s fit for a king. Lauren Berger Collection also offers membership programmes, as well as reward services such as VIP Ambassador Concierge Service and the option to include yachts, luxury vehicles, and classic sports cars for regular guests or those enjoying lengthy stays. Every detail and desire is carefully intuited ahead of time and each property offers a plethora of services and privileges, be it private-jet services, a 24-hour butler, an in-house chef and sommelier, or a crew for a luxury yacht, no request is too difficult. “There’s nothing I love more than taking care of my guests,” says Lauren. “There are no limitations whatsoever, no boundaries. If it’s legal, if it’s possible, it’s done.” With plans to expand the successful collection, guests will be able to experience an even greater level of outstanding service and hospitality. “Some of the grandest families from around the world would like Lauren Berger Collection to represent their properties,” says Lauren. “They own outstanding properties that have never been on the market.”
ABOVE Astonishing Central Park South three bedroom apartment with direct Central Park views. BELOW, LEFT Sensational high rise apartment with captivating NYC views. BELOW, RIGHT Dr Sidney and Lauren Berger.
Each home becomes an expression of Lauren’s meticulous approach to hosting and entertaining. Elegant and sophisticated; Dr. Sidney and Lauren Berger’s own properties were originally intended for their family and his patients who came to see him from around the world, which they now could not be more proud that it has evolved into hosting guests from around the world.
LAUREN BERGER COLLECTION 160 Central Park S, New York, NY 10019 T: +1-646-808-0648 / +1-646-629-9669 E: reservations@laurenbergercollection.com www.laurenbergercollection.com
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A weekend in Washington, DC We take a look at the city’s flourishing food and drink scene to see what makes Washington, DC the young, hip, new kid on the block when visiting the US.
TRAVEL
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ashington, DC, the iconic capital of the United States, has witnessed an enormous hospitality boom in the last five years thanks to the wealth of innovative chefs, restaurateurs and distillers that are setting up shop in the city. With other big cities such as New York, Los Angeles, San Francisco and Chicago having already basked in the gastronomic spotlight for decades, the wave of new emerging talent in the city confirm that it’s DC’s time to shine as a major culinary and cultural player. STAY HERE
First off, in order to enjoy the city’s superb culinary and cultural fare, it’s important to find a suitable base. With its old-world history and neoclassical architecture as well as a thriving contemporary hipster scene, the city offers the best of both worlds.
OPPOSITE The Jefferson Memorial (courtesy of Destination, DC). ABOVE LEFT Neoclassical exterior of The Line DC Hotel (courtesy of James Jackson). ABOVE RIGHT Contemporary finishes are placed thoughtfully within The Line’s classic architectural features (courtesy of Anna Meyer). BELOW Guest room at The Line DC (courtesy of Adrian Gaut).
The Line DC The Line DC is the second Line hotel created by the Sydell Group. Like the flagship in Koreatown, Los Angeles, which opened in 2014, the new Line synthesises site-specific design with dynamic culinary offerings to create an all-hours social hub for locals and travellers. Housed in a neoclassical church that has been thoughtfully renovated to preserve the building’s architectural features – including 60ft vaulted ceilings, millwork and brass detailing, and large copper entry doors – the 20th-century structure sits alongside a contextual addition connected through the lobby. The project includes 220 guest rooms, a number of dining and drinking options, a live-broadcast podcast network and internet radio station, Full Service Radio, and a rooftop with sweeping views encompassing the Washington Monument and the Washington National Cathedral. »
The Dupont Circle Hotel Located in an area of the same name at the heart of the city, Dupont Circle offers something for everyone. On it’s doorstep you will find a wealth of delights cultural institutions, from the Smithsonian museums, the historic National Mall to embassies as well as vibrant restaurants, bistros, bars and boutiques. Often considered one of DC’s most cosmopolitan quarters, The Dupont Circle has itself become a landmark of the area. Within the hotel, modern design prevails with original artworks, classic furniture and dynamic decor, reflecting the hotel’s stylish attitude. Part of The Doyle Collection, The Dupont Circle lives up to its name as a luxury boutique hotel with its offering of nine exclusive floors, a popular bar, lounge, patio and Café Dupont, the hotel’s France-inspired restaurant. 115
TRAVEL remains a firm favourite with epicureans visiting the city. The venue is comprised of a mere 24 seats, so they only seat groups of four or fewer and, of course, they don’t take reservations. However, if you do manage to persevere to eat at this cosy enclave, you will be instantly wowed by the variety of authentic dishes and the ever-changing and dynamic Filipino menu. Just like the buzz of the dining room, the food is filled with energy from adobo, the sizzling hot plates of meat dishes, refreshing ceviche-style plates and moreish fried puddings. badsaintdc.com Pineapple and Pearls For those of you looking for a truly elegant dinner that shies away from traditional fine dining, then Pineapple and Pearls will tick all the boxes. Chef Aaron Silverman offers inventive and playful tasting menus composed of 12 courses with paired beverages – either with or without alcohol, depending on your preference. The dishes are ambitious without being fussy and the ambience remains relaxed and informal, whether the venue is packed or catering for more formal gatherings. Located on Barracks Row, Pineapple and Pearls was named as DC’s Best Restaurant in 2017, as well as being a James Beard Foundation Award semi-finalist in the Best New Restaurant Category. pineappleandpearls.com
EAT HERE
Now for the truly exciting part: the food. With all the fantastic offerings in DC it really is heard to narrow them down into such a short space, but there are a few firm favourites that are simple unmissable during a visit in the city. The Dabney Set in a former rustic rowhouse between Shaw and Downtown, The Dabney sources food from the MidAtlantic’s finest farms and purveyors to create a unique and unpretentious experience. Chef Jeremiah Langhorne serves Mid-Atlantic cuisine that prides itself on showcasing the quality and diversity of the ingredients and the wonderful people who raise, grow and produce them. The food is carefully prepared over a wood-burning hearth, further enhancing this truly authentic restaurant. Dishes such as fried Chesapeake sugar toads with melon salad, buttermilk dressing and hot honey and Beaver Creek quail with cornbread stuffing, radicchio, cherry and chanterelles transport you to a bygone era at the same time as offering something truly contemporary and new. thedabney.com Bad Saint Having caused controversy by not having been awarded with a Michelin star, this highly lauded Filipino restaurant still 116
ABOVE The terrace allotment at The Dabney (courtesy of Andrew Cebulka). BELOW Carefully prepared dishes using local and regional produce at The Dabney (courtesy of Andrew Cebulka).
Rose’s Luxury Falling into the category of high-end casual, Rose’s Luxury is an eclectic New American restaurant that offers a small plates menu, which include tasty morsels such as caviar and coconut, grilled cucumber with yoghurt and anchovy, and BBQ spare ribs with a fish sauce caramel and tarragon. Having become a dining hotspot a few years ago, Rose’s Luxury hasn’t ceased to be one of the most popular restaurants in town with queues and waiting times as infamous as the carefully crafted food. However, this is ultimately ‘casual’ dining, so the emphasis still remains on producing good food in a good atmosphere – something that they must be doing right given the amount of returning diners. Located on Capitol Hill, Rose’s Luxury is without hesitation one of DC’s best restaurants and is definitely worth the wait. »
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Magically Saint-Julien, Elegantly Barton
www.barton-family-wines.com
TRAVEL Brothers and Sisters Located in a former church within The Line DC hotel, this 2015 James Beard Awards finalist serves globally inspired dishes with an extensive speciality cocktail menu designed by mixologist Todd Thrasher. Conceived by chef Erik Bruner-Yang, founder of Foreign National – a concept development company, the bar was an attempt to rebel against the culinary traditions of the past while embracing the evolution of the multicultural identity. The all-day menu features American classics cooked from a Japanese and Taiwanese point of view, including potato rosti, octopus hot dog and mushroom ‘cacio e pepe’. Pastry chef Pichet Ong creates extraordinary cakes, including The Copenhagen and The Brooklyn. brothersandsistersdc.com DRINK HERE
In the mood to let your hair down a bit or partake in a sophisticated sundowner, then Washington, DC also boasts an array of cutting-edge experimental cocktail bars, classic dives and contemporary beer bars for you to whet your whistle. Columbia Room Columbia Room is a Washington, DC’s craft cocktail bar widely hailed for its meticulously crafted cocktails and intimate drinking experience. Winner of Best American Cocktail Bar at the 2017 Tales of the Cocktail Spirited Awards and nominated for multiple James Beard Awards, the bar was conceived (at its first venue) by renowned spirits expert Derek Brown in 2010 and features the signature Tasting Room, the Spirits Library and the outdoor Punch Garden. The 2,400-square-foot bar is as whimsical as it is meticulous, with the menu including cheeky craft cocktails such as the Ocean City Wine Mixer, made with orange wine, lacto-fermented lemon lime soda, clarified orange, bay leaf and citrus ash, served alongside chef Johnny Spero’s funnel cake with anise hyssop honey. columbiaroomdc.com
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ABOVE The Columbia Room’s Spirits Library (courtesy of Scott Suchman). BELOW LEFT Awardwinning cocktails and globally inspired dishes at Brothers and Sisters. BELOW RIGHT Ideal for balmy summer nights or cosy Sunday drinking, Dacha Beer Garden offers the perfect yearround hangout.
Dacha Beer Garden If you fancy a more classic haunt for late-summer drinking, then the Dacha outdoor beer garden is an ideal location. Located in the Shaw neighbourhood of Washington DC, serves a carefully curated menu of German, Belgian and American craft beers, local meads and ciders, unique cocktails and beautiful wines. The seasonal food menus crafted by the executive chef are inspired by traditional Bavarian beer gardens with an eye for local sourcing and farm-to-table authenticity. Open all year round and both dog- and family-friendly, Dacha Beer Garden is the perfect way to meet new people and spend time with your loved ones while in the city. dachadc.com
LESS SWEETNESS MORE CHARACTER Not only do we source the finest speciality ingredients, we cold brew our ground coffee in whiskey to craft a truly unique spirit. Trust us, this makes all the difference.
SINGLE ORIGIN COFFEE
IRISH WHISKEY
COLD BREWED
W I N A B O T T L E O F B L A C K T W I S T, C H E C K O U R I N S TA G R A M P A G E F O R M O R E I N F O :
@BLACKTWISTHC PLEASE ENJOY THIS SPIRIT DRINK RESPONSIBLY
HILTON SEYCHELLES AD OCTOBER 2017 FAW.pdf
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One island
ONE RESORT
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Set in the heart of a lost Eden, the only resort on Silhouette Island, Hilton Seychelles Labriz Resort & Spa, offers a luxury hotel experience in a natural jungle setting. For more information, please call +248 4293949, email sezlb.reservations@hilton.com or visit seychelleslabriz.hilton.com
© 2017 Hilton Worldwide
LUXURY LAYOVER
COLONIAL SPLENDOR A gem on the east coast of Mauritius, The Residence immerses you in the elegance and sophistication of the island’s historical plantation lifestyle.
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here are few better backdrops than that of The Residence, with its horizon of azureblue waters hugging long stretches of pearly white sand, with scatterings of palm trees and cloudless topaz skies. It is no wonder that The Residence is a long-time favourite on the island of Mauritius, with guests venturing back year after year to get another glimpse of its exceptional views. The views are not the only draw card, though, as the Cenizaro group makes every effort to ensure that the experience is as memorable as the setting. The service, the cuisine and the amenities are all flawless, and complemented perfectly by the warm Mauritian hospitality. A personal butler sees to the needs of all guests, from unpacking your bags to running your bubble bath, your stay at The Residence will be nothing short of luxurious. The hotel is inspired by the history of the island, using turn-of-the-century plantation houses as its architectural and design muse. Thus, the hotel boasts a colonial charm, with a contemporary yet sophisticated elegance. Another perfectly executed objet d’art by renowned architects Jean-Paul Ruaudel and Christian Denizot.
ABOVE Inspired by the colonial past of the island, The Residence has a contemporary yet sophisticated charm. BELOW Converted 1900era plantation houses form the base of The Residence’s architecture and design.
Hirsch Bedner Associates used its expertise to tastefully decorate all 135 guest rooms and 28 suites. Paying tribute to the finesse of the plantation lifestyle, the rooms and suites are colonial-era time machines. Draped in the calmative colours of white and taupe and embellished with honey-tinted woods and wrought iron, their grandeur takes you right back to the renowned plantation manors of the 19th century. Even the size of the rooms will have you »
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LUXURY LAYOVER
LEFT The elegant and airy lobby at The Residence. BELOW With stunning views overlooking the sea, restaurant The Plantation offers an authentic Creole experience.
« convinced you are in your own manor house, and when you walk out on to the terrace or balcony, the ceaseless view of lush tropical vegetation and crystal-clear ocean waters are sure to play right into this fantasy. The pièce de résistance of the property, however, is the reception. Open to the elements, pops of bright colour from the surrounding lush fauna bejewel the lofty reception, which has the characteristic high ceilings, bare trusses and tall columns of an opulent manor house. The ornate wooden Indian wall carvings add the last bit of panache that make the reception a masterpiece.
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RIGHT Designed by Hirsch Bedner Associates, the Colonial Ocean Front Rooms are the height of luxury island living.
The newly refurbished Sanctuary Spa on the property is also a spectacle, with 10 indoor treatment rooms and an 11th hidden amongst the tropical gardens, overlooking the lagoon. The spa uses luxury French beauty brand Carita as their beauty product of choice, and offers specialised treatments for both adults and children, ensuring that wellness is a family affair. Relaxation is a top priority at The Residence, with the beach and swimming pool enticing you to throw down a towel and catch a tan while absorbing the spectacular surroundings. However, for any traveller heading to an island, there is always that insatiable desire to spend your days frolicking in the water, looking through those massive snorkelling googles into the schools of multicoloured fish weaving their way through the water, or jumping into a kayak and taking off on your own expedition. The Residence meets all these expectations, offering an abundance of water-based activities to sate everyone’s needs. The position of The Residence makes it an adventurer’s paradise. Located on Belle Mare, which is one of the longest and most breathtaking beaches on the island, you are perfectly situated to explore Mauritius’ east coast, dotted with spectacular coves, extraordinary dive sites and glistening lagoons. When you return from your activity-filled day, The Residence ensures that you are treated to only the finest of food. There are three separate dining facilities, providing a variety of fresh and delicious cuisine inspired by the exotic blend of flavours and cultures found on the island. The Dining Room is an elegant affair, overlooking the beach and providing an á la carte gastronomic experience that combines the best of French and Mauritian cooking. For those interested in the traditional Creole style of cooking, and on some nights music and dance, The Plantation serves up the freshest seafood cooked using the native methods, providing an authentic yet scrumptious Creole experience. A banquet for the senses, The Residence hotel exudes luxury, decadence and pleasure, and provides all the key ingredients needed to have a memorable, picturesque holiday in the heart of the Indian Ocean.
‘Best Slovenian White’
Puklavec Family Wines are produced in the heart of Ljutomer-Ormož, a wine area in the Podravje region, in the North-Eastern part of Slovenia. This area provides the perfect microclimate conditions for grape growing. The result are elegant wines, crafted with an uncompromising and passionate attention to detail, beautifully balanced and as expressive as the landscape of our vineyards.
www.puklavecfamilywines.com
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ST. MORITZ GOURMET FESTIVAL THE ORIGINAL SINCE 1994
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BEAUTIFUL DESTINATIONS
THE BEST DESTINATIONS TO VISIT IN AUTUMN Jeremy Jauncey, founder and CEO of Beautiful Destinations, trots the globe capturing the world at its most beautiful. He shares with FOUR his favourite destinations to visit in autumn. AMSTERDAM, THE NETHERLANDS Amsterdam is a beautiful city, and even more so in autumn. The red and yellow trees cascading over the canals are mesmerising, not to mention ideal for a perfect Instagram snap. As temperatures cool, simply walking the city’s cobbled streets will reveal enchanting views. For an ideal afternoon, take a walk through the centrally located Vondelpark, which bursts with colour, before ducking into one of Amsterdam’s famous brown cafes to warm up with a seasonal glass of glühwein or a bokbier. The Dutch word gezellig, which roughly translates to a feeling of warmth, cosiness or togetherness, perfectly encapsulates the way Amsterdam feels in autumn. KYOTO, JAPAN Kyoto in autumn is a sea of red and gold. While cherry blossom season in Japan might create the biggest buzz, the country’s fall foliage is exceptional in its own right. »
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significant part of capturing the beauty and essence of a place is knowing the best time to visit. As any photographer or videographer knows, timing is everything. At Beautiful Destinations, the creative agency behind the largest travel and lifestyle community on social media, we get particularly excited about the changing seasons, and the striking colours of autumn offer great photo opportunities. The autumn months also bring harvests, seasonal holidays and the chance to discover a new side to many destinations, making it a great time to explore. Here are some of my favourite places to visit in autumn.
ABOVE Explore the fabled streets and canals of the Dutch capital as temperatures cool. RIGHT The beautiful colours of Japanese maple trees welcome in autumn in Kyoto.
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NEW BRUNSWICK, CANADA If you’re looking for an escape from a busy city this autumn, there are few better places than New Brunswick. The Canadian province has a rare untouched quality, and the changing colours of autumn add an extra reason to enjoy the great outdoors. With vast areas of wilderness dotted with orange, red, yellow and every other colour in between, you’ll be spoilt for choice on where to start. There’s nothing for it but to grab your favourite cosy sweater and start exploring. The best way to explore New Brunswick is by car, finding your own secret locations and stopping off to sample the best of seasonal produce along the way.
« Many historical temples in Kyoto, such as the Kiyomizudera Temple and Kinkaku-ji Temple, are complemented by the deep reds of Japanese maple trees, while tops of the bamboo plants in Arashiyama turn a striking bright yellow. The best time to see the warm colours is usually around mid-November, but the trees start changing as early October and last until December. Autumn is also a perfect time to visit a hot spring, such as Kurama Onsen, a beautiful outdoor hot spring 30 minutes by road from Kyoto. Finish off a long day of exploring with kyo-wagashi, traditional Japanese sweets served with matcha green tea. NAPA, US Autumn is pure magic in California’s Napa Valley as the leaves turn brilliant hues of golden, orange and red, the aroma of the annual harvest fills the air, and chefs sharpen their skills in anticipation of Thanksgiving. The US’s most famous wine growing region is just 30 miles long and five miles across, and with 95% of wineries family owned, the region is an exercise in precision between global sophistication and down-home relaxation. Relax after some time spent hiking in the vivid landscape with a visit to Farmstead St Helena, where the bold flavours of Long Meadow Ranch are accompanied by barbecued oyster and live music, or book in for a tasting at Nickel & Nickel, which specialises in single-vineyard Cabernet Sauvignons. 126
ABOVE, LEFT The wine regions of California, Napa, is the ideal setting to watch the season change. ABOVE, RIGHT Untouched landscapes of Canada’s New Brunswick region. BELOW The legendary Rakotzbrücke (Devil’s Bridge) in Saxony, Germany.
SAXONY, GERMANY Saxony in autumn is like stepping into a fairy tale. The beautiful and dense German forests become mystical as the fall foliage coats the ground, and the region has more than its fair share of magical places. Rakotzbrücke, also called Devil’s Bridge, in Azalea and Rhododendron Park Kromlau creates a perfect circle when reflected in the water, while Bastei is a stunning rock formation with a medieval castle built into the side. After you’ve spent time falling in love with Saxony’s natural beauty, it’s worth saving time to visit Leipzig, a thriving city with classic architecture and a growing artistic scene.
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FOUR PROMOTION
WHEN HISTORY MEETS MODERNITY Engels & Voelkers offers you the chance to own a piece of history within the well-known region of Swabia with Schloss Uhenfels.
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ituated high above the town of Bad Urach in the southern-German district of Reutlingen, the castle Schloss Uhenfels has been roused from its Sleeping Beauty-style slumber. Set in grounds of 4.3 hectares (10.6 acres) in size, the historical building offers around 228 square metres of living space and has its own access road. The history of the Schloss Uhenfels castle is closely linked to the Warburgs, a renowned German-Jewish banking family based in Hamburg. Sir Siegmund Warburg, one of the greatest bankers of the 20th century, spent his childhood days here. Perched on a hill in blissful seclusion, the castle is situated in one of the most beautiful regions of Southern Germany. Built in 1883, Uhenfels has been painstakingly refurbished over two years, with conservationists taking care of the details. For the restoration it was important to make the castle’s past evident, and also illustrate the original building phases. While showing its history, the castle should also comply with today’s standards of living. Moreover, an additional building can be erected on the extensive grounds, directly next to the castle. Its useable floor space can amount to approximately 1,210 square metres.
OPPOSITE A fairy tale castle – a journey into bygone times. ABOVE Uhenfels is located in the heart of the Swabian Alb Biosphere Reserve.
Thanks to the extraordinary circumstances of the location and the property, numerous options for use are possible: for example a stud farm and horse ranch, workrooms with a think tank for creative minds and unconventional thinkers, or as clinic-meets-rehab centre.
BELOW The courtyard overlooking the castle entrance.
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PROPERTY COLUMN
WINTER WONDERLAND With top European ski resorts having managed to keep their identities and rich mountaineering history for generations, Constantin von Dalwigk – Global Head of Private Office at Engel & Völkers talks about some of his favourites and prime investment locations.
European ski destinations and resorts have such a timeless appeal in terms of investments and holidays because they continuously offer reliable snow records, vast skiing terrains, good restaurants and beautiful, traditional homes. The history, the architecture, the atmosphere, the personality, the elegance, legendary night life and familyfriendly facilities that surround many European ski destinations, all create a unique magic that keeps people returning. Some of my top favourites include the beautiful towns of Gstaad, Kitzbühel, Megeve, and St. Moritz. Megève may not have the hard-partying reputation of St. Moritz or the breadth of sporty-centric Courchevel, but it still has plenty to recommend, including three ski areas and a charming, car-free city center that allows for an open-air ice rink, intact cobbled streets, and horse-drawn sleighs, along with smart clothing and jewelry boutiques. The oldest winter holiday resort in the world, St. Moritz, is as elegant and exclusive as it gets. The sparkling sun shines on average 322 days a year, pairing with the dry air for what’s known as a “champagne climate.” But it’s the traditional luxury hotels such as the iconic Suvretta House, restaurants, chic shopping, private members clubs and a plethora of leisure and sport goings-on for which this renowned destination gets its deservedly elite reputation. Just one and a half hours from Munich, Austria’s most popular holiday resort, Kitzbühel, has it all: posh hotels; a lively après-ski scene scattered among its quaint, cobblestone streets; and unsurpassed skiing that includes eight renowned ski schools and one of the most demanding courses on the World Cup circuit. 130
ABOVE, LEFT Scenic views of the iconic Gstaad Palace from a neighbouring Engel & Völkers prime listing. ABOVE, RIGHT Constantin von Dalwigk – Managing Director and Global Head of Engel & Völkers’ Private Office. BELOW, RIGHT Kitzbühel, just outside of Munich, offers great holiday and investment opportunities.
Alternatively, Gstaad offers twelve separate ski areas and over 200 km of piste, all accessible with just one lift pass and connected by a train running through the five villages, which make up this storied resort. A traffic-free town center, including a promenade lined with luxury boutiques, and fairy tale Swiss-German architecture make this one of Europe’s most traditional winter destinations. In terms of investment, I would choose Gstaad and Kitzbühel, two highly recommendable locations with a strong long-term demand. These two legendary and charming hot spots are all-year destinations and see a growing number of visitors heading there in the summer months. They are high enough for good skiing in the winter, but still easily accessible with tons of events and things to do – also for non-skiers. Both towns are beautifully kept, safe and with regulated and limited new development plots.”
Photo: Maxim Schulz; energy certificate: Requirement specification / energy requirement 90 kWh/m²a, energy source: district heating, year of construction: 2017, energy efficiency class: C. Visualisation: bloomimages; energy certificate: Requirement specification 39 kWh/m2a, energy source: district heating, year of construction: 2018, energy efficiency class: A.
Where the river meets the sky exclusive penthouses in the Elbphilharmonie and the STRANDHAUS by Richard Meier in Hamburg, Germany Hamburg Property Marketing · E+V Hamburg Immobilien GmbH · Licence Partner of Engel & Völkers Residential GmbH Phone +49-(0)40-36 09 96 90 · Fax +49-(0)40-36 09 96 92 9 · hamburg.projekte@engelvoelkers.com · Real Estate Agent www.elbphilharmonieresidences.com · www.strandhaus.hamburg/en
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DESIGN HOTELS
TROPICAL UNION Combining Bali’s breathtaking beauty of unspoiled nature of and sophisticated contemporary design, Bvlgari Resort Bali offers one of the most exclusive and romantic wedding venues in the world.
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efined by the unmistakable Bvlgari mark of style and gracefulness, The Bvlgari Bali Resort is located in the extraordinary natural setting of the Bukit Peninsula. Offering a range of sophisticated services such as the Italian and Indonesian restaurants, the spa, the swimming pool and a private beach, the exclusive resort is the ideal backdrop to a tropical wedding as well as a unique oasis for relaxation. The Bvlgari chapel is the latest exclusive event venue of the cliff-edge Bvlgari Resort Bali, offering a magnificent location for one of life’s most precious moments. Situated in the cliffs overlooking the ocean, the wedding chapel offers an enchanting wedding option that bears the ultimate elegance, style and sophistication associated with the Bvlgari brand. Designed by Antonio Citterio Patricia Viel and Partners, the chapel blends with the resort’s overall atmosphere, reflecting a contemporary interpretation of traditional Balinese design and conveying Bvlgari’s distinctive Italian style. A place of celebration, whether ritual or joyful, requires both intimacy and exposure. This duality led to the idea to erecting a simple stone wall designed to protect and separate the space of celebration whilst opening it up spectacularly onto the heart of the Resort and towards 132
ABOVE The Bvlgari Villa. BELOW The Chapel.
the covered terrace. This wall is made of hand-hewn Paras Kerobokan stones originally from Bali. Their color darkens when wet creating an authentic and natural feel. The black wall covering the external structure of the chapel is of Bangkiray wood whilst the flooring is composed of Andesite volcanic stones that seamlessly blend with the resort’s overall concept. Boasting unrivalled views over the ocean, as well as secluded, white sand beaches, Bvlgari Bali Resort is befitting of any ceremony.
DESIGN HOTELS
HOTEL HIGH-LIFE Embodying Girogio Armani’s lifestyle and design philosophies, the exclusive Armani Residences Dubai offer the next level in style and comfort, design elegance and renewed service in a destination and home.
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estled within Emaar’s prestigious Burj Khalifa, the world’s tallest building, Armani Hotel Dubai is located in the heart of the city and the vibrant Downtown Dubai business and leisure district. Within the exclusive hotel, the Armani Residences Dubai offers the next step in luxury living with their purchasable luxury spaces. As a continued celebration of global fashion designer Giorgio Armani’s personal approach, the 144 suites combine to elegant style and furnishings to create a warm, welcoming and harmonious space. Found on floors 9-16 of the world’s most iconic building, each suite is made to measure with all details being bespoke and all accessories from Giorgio Armani’s Armani/Casa collection. Not a single detail is left to chance and each element plays a precise role in the overall harmony: bathrooms and
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ABOVE Discreet and refined, the hallmark of Bulgari Residences. BELOW The ballroom at the Armani Hotel Dubai. RIGHT The elegant furnishings echo designer Giorgio Armani’s personal approach.
kitchens of the Armani Residences Dubai feature highly practical and stylish materials: clever lighting enhances contours, sumptuous surfaces and fabric textures, all suffused with the mellow combination of ceiling spots and lamps from the Armani/Casa collection, and The Armani Residences also employ the latest advances in smart home technology, providing homeowners a new level of modernity. Armani’s smooth, down-stated style combines space and furnishings by focusing on the compatibility of materials, form and lighting, in a superb, softly luminous setting. The various zones in the apartments are created using panels and rounded partitions to achieve a different definition of space, but creating a flow of perception that progressively and gradually reveals each room. Downtown Dubai comprises residential, commercial, shopping, leisure and entertainment components, and will be self-sustaining with a 24-hour lifestyle. Residents also have full access to hotel assistance services and facilities including: concierge, 24/7 room service, housekeeping, gym and swimming pool.
Today, intangible values are becoming more and more important:
TIME, HEALTH, SECURITY AND RELATIONSHIPS The 5-star experience is more important to us than the 5-star hotel, while high comfort, personal service and excellent food still having top priority. We don’t tailor-make your life, but we can tailor-make your best time in it. We are an international luxury travel designer and create your dream holiday.
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EMPORIUM TRAVEL E.K. Wilmersdorfer Strasse 122 / 123, 10627 Berlin T. +49 (0)30 80 20 83 700 • E. info@emporiumtravel.de
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THE SLEEP GODS For three generations, SCHRAMM has stood for comprehensive sleeping comfort and pushing the boundaries of luxury design. FOUR speaks to Creative Director Angela Schramm about the next generation of sleep products.
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t was in 1923 that the Schramm family first got the bug for product design, when, Karl Schramm senior founded an upholstery and saddlery in Alsenborn, Germany. Now, nearly 100 years later, Schramm have remained true to creating quality goods, but with a firm focus on sleep wares and bed manufacture. Having understood that the basic function of sleep is not just a biological necessity that can be claimed at any time, but also something that can be sensual, secure and nurturing for the soul. Man with all their unique needs has, over time, adapted the bed to the individual’s wellbeing and put it at the center of his need for relaxation and lifestyle. Therefore, through uncompromising quality standards and strict review of each individual function, Schramm 136
ABOVE Collection: Origins Complete, Model: Brace, Fabric: Ella-pomelo, Design: Angela Schramm
has addressed these desires by creating meaningful masterpieces of high sleep culture. The Schramm workshops create dream beds exclusively tailor-made and of the highest quality for every person’s unique demand - timeless and lasting value, uncompromising and also all are absolutely handmade in Germany. Now, in its 3rd generation, Schramm remains one of the increasingly rare family businesses left in Germany. Through the brand’s understanding of sustainable business, FOUR finds out from Angela Schramm about paving the way for the next generation. HOW DID YOU ENTER THE FAMILY BUSINESS? I started working in an interior decorator’s shop during school and this was the beginning of my interest in interior decoration and design.
LUXURY DESIGN
WHAT MAKES THE COMPANY SO UNIQUE IN YOUR OPINION? The special thing about Schramm is that we take all our combined knowledge to create a perfect nights sleep. We have remained faithful to our handcraft for almost 100 years. Handmade in Germany is a promise that we stick to and try to renew daily. We also have a variety of different designs, so our customers can choose there own individual combination of a bed. This bespoke service is what sets us apart from the rest.
BELOW, LEFT Schramm Home Collection, Bedspread: Manonkastanie, Cushions: Indira, Raja, Shiva RIGHT Collection: Origins Complete, Model: Ono, Fabric: Ella-bordeaux, Design: Sebastian Herkner BELOW, RIGHT Detail of Origins Complete Ono with Home Collection Cushions: Fleur-purple
WHERE DOES THE INSPIRATION FOR THE DESIGNS COME FROM? We like to create collaborations with new designers such as Sebastian Herkner or Hanne Willmann to keep things fresh, but we are also heavily involved in all own designs too. The products are created by us and we get inspired by different impressions and ideas, mainly through listening to the customers and reading articles in magazines, blogs or internet. WHAT IS ONE OF THE KEY ELEMENTS THAT HAVE LED TO THE SUCCESS OF THE COMPANY? Our main interest, and the most important thing in our designs, is the comfort and function for the user. This has always been the focus and always will be. The team is made up of nearly 200 people so it is really important to work with good craftsmen who know their work. This contact with staff and suppliers is essential for healthy production and longevity.
Not committed to the short-term advantage but to long-term durability, this quality standard is also perceptible in all their sleep products. It is with competence, a sense of responsibility and discipline that Schramm form the fundamental elements of its demanding production chain and, as a result, the perfectly finished product is allowed to bear the label “SCHRAMM�.
www.schramm-werkstaetten.com
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LUXURY DESIGN
PILLOW TALK Founded by Hermann Josef Brinkhaus as a cotton sheet-weaving business in 1847, Brinkhaus now stands for the very highest quality in more than 40 countries around the world.
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he name Brinkhaus has been synonymous with expertise and quality in for more than 170 years. With its selected down, the finest natural hair and allergen-free textile fibres, Brinkhaus provides dreamlike quality for your home for everything from pillows to covers, taking care to respect the natural environment at all times. Export director Rafael Torres says, “Brinkhaus has an impressive history, with a success story that began
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BELOW LEFT A duvet and pillow set from the Chateau Collection. BELOW RIGHT The new collection in Arctic Creme.
in Warendorf, Germany, in 1847, and a lot has happened since then. We are now very proud to be among the few selected textile brands at Harrods in London. Aside from bedding, we also produce box-spring beds and mattresses – everything from one source.” As a company, Brinkhaus always aims to meet the highest standards in design and sleeping comfort by developing, manufacturing and marketing premium bedding with tradition, innovation and experience. “We don’t sell ‘fashion’ goods, but instead try to focus around the idea that form follows function – at least to a certain extent. We try to create a consistent design, such as duvets but with some moderate changes such as squared edges, or our dual construction,” comments Rafael. Today, the Brinkhaus brand stands for the very highest quality in more than 40 countries around the world, including the Eastern and the Central European markets. “Our aim will be to further continue to position Brinkhaus in the high-end retail environment all over the globe. We currently have Brinkhaus corners at Harrods in London, Printemps in Paris, Bloomingdale’s in Dubai and Lane Crawford in Hong Kong and Shanghai.”
SKI-IN & SKI-OUT ON 1.930 M
+
SNOW SECURE FROM THE MIDDLE OF NOVEMBER UNTIL THE BEGINNING OF MAY.
Hotel Edelweiss & Gurgl, Obergurgl, the place to ski! Tyrolean cosiness, directly at the foot of the slopes, excellent cuisine.
February Ski WEEK + 7 nights half board + new renovated south facing double room with balcony + 6 day lift ticket + free WIFI + free use of the ‘glacier-spa’ p.p. from € 1.710,(available from 2nd to 16th of Feb 2019)
THE EDELWEISS & GURGL HOTEL! Ski-in & ski-out in Obergurgl ............................................................................................................
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! Time to relax? Enjoy 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. find out more: 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!
"Meee"
- The Icelandic Sheep
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INTERIOR DESIGN
DESIGN THAT GIVES BACK Guy Oliver discusses how design and architecture can be a powerful tool in the healing of a post-conflict economies.
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n 1991, Afghanistan was in the middle of a bloody civil war as its neighbour, Uzbekistan, declared independence from the Soviet Union. Everything was in turmoil, yet I was fascinated by the region and the architecture there inspired me. It seemed romantic and otherworldly and it was exhilarating to be there. I saw the restorations of antique adobe buildings of the most incredible scale, and met tile-makers whose artistry with azure and cobalt-blue glazes made the edifices of those buildings shimmer in the intense heat. During the late afternoon we would stop in local markets to sip tea, sitting cross-legged on open-air chaykhanas, elaborately carved four poster beds with colourful textiles hanging about their perimeter screening us from the sun and from quizzical onlookers. My overarching memory was of an exotic and magical place from another time. This experience planted a seed in my mind, but it would be over 15 years before it would bear fruit.
ABOVE The Prince’s Lodge at The Connaught Hotel.
As the son of somewhat strict and religious Scottish parents, the idea of ‘giving back’ was instilled in me from an early age. As a boy, I often “volunteered” to do “good works” – helping the elderly or distributing food from the church. Sometimes I would protest but, of course, such resistance was futile in the face of the firm moral guidance of my mother. Now this behaviour is second nature. My parents, who were avid collectors, also taught me to appreciate fine craftsmanship and traditional techniques in art, antiquities and architecture, so for me to find a philanthropic cause that encompassed all of these things would resonate with me deeply. In 2006, an American Muslim friend based in Islamabad asked if I could help bring attention to the plight of Afghan orphans. She wanted to find a way for them to support themselves by learning a skill or craft. When she came to London I introduced her to HRH the Prince of Wales, and she told him of their perilous situation. » 141
INTERIOR DESIGN
LEFT Peacock House in Kabul, prior to restoration in 2005. BELOW Guy Oliver of design firm Oliver Laws.
“A way to give the Kabul project visibility was to design and commission a suite made by the artisans we had trained”
« Then, 18 months later, the prince arranged for me to be introduced to Rory Stewart, who had walked across Afghanistan and wrote his book The Places In Between. Rory volunteered to go to Kabul to help establish a project to preserve some of the precious historical buildings that had somehow survived decades of conflict. That process would involve employing an impoverished local population and retraining them in woodcarving, adobe techniques, ceramics, calligraphy and miniature painting. I spoke with a wealthy family with whom I had worked for more than a decade, and they generously agreed to help support this venture. At the same time, I was in the middle of a £70m design project, restoring and refurbishing London’s The Connaught hotel, so I thought that a way to give the Kabul project visibility was to design and commission a suite made by the artisans we had trained. In 2008, The Prince’s Lodge was completed. I had to beg favours from friends in the RAF to send tools out to Kabul and to bring the carvings back to London, as no international couriers were operating in Afghanistan at that time. To me, The Turquoise Mountain Foundation is one of the best models for post-conflict and post-disaster aid anywhere and now has programmes running in Myanmar and the Middle East. It helps to give men and women an honourable trade that celebrates their own culture and the dignity of being able to support themselves. Ten years later, The Connaught is commissioning a second suite to celebrate a harmonious relationship with the charity and the 70th birthday of its patron. 142
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