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KATAR CAD. NO: 11 SARIYER / ISTANBUL
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Owner & Founder of the Glen Fahrn Group Switzerland
Owner of the world‘s rarest collections in spirits and ports
A hidden treasure From cognac This entirely new work is born of the encounter between the abecassis family and two contemporary artists: céline delcourt and maria perafan. The symbolism of this work of art is captured by vines rooted in an exceptional soil which fully reflect the philosophy and spirit of the house abk6 cognac. The work «spiritu» was conceived as a reflection of an anchor and heritage. The decanter and the cognac from our paradise cellar and sculpture come alive to become one. Inspired by nature, the creation is intertwined, blending together to enhance the spiritu cuvée from abk6. Spiritu, signifies «spirit» in latin and this is displayed in this creative inspiration and breath of life from which abk6 cognac is born. This very old fins bois cognac dated back from the beginning of the last century represents the
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Chefs MICHEL ROUX JUNIOR Le Gavroche, London
42 JULIEN ROYER Odette, Singapore
32 JAN HARTWIG Hotel Bayerischer Hof, Munich
52 ARNAUD DONCKELE La Vague dâ€™Or, Saint-Tropez
Lifestyle SPECIALS Diary dates and goings on around the globe.
16 ART Exploring the new solo exhibition of Californian artist Emilio Villalba.
27 CULINARY INNOVATORS Miele shows its latest cutting edge creations with the help of top UK chefs.
77 WINE CRUSH Heading to the heart of Italian wine country to look at biodynamic wine.
88 CHECK IN Exploring luxury venues for this seasons ski adventures.
98 DESIGNER STAYS The latest luxury offerings from Bulgari & Armani Hotels.
105 TIMELESS GLAMOUR We go behind the scenes of The St. Regis New York.
110 LIFE THROUGH A LENS Jeremy Jauncey of Beautiful Destinations is back to help you get the most out of your travel pics this season.
12 LIFESTYLE FOUR finds out more about Armani/Casa from design icon Giorgio Armani.
22 CHEF SAFARI Swedish-born turned New York native, Emma Bengtsson takes on a tour of her favourite London haunts.
72 COCKTAILS Pairing high quality vodka with food in Munich.
81 TRAVEL FOUR escapes the cold and heads to Cheval Blanc Randheli in the Maldives.
92 ENGELS & VOLKERS A slice of Island life.
101 LUXURY LAYOVER Why The Chedi Andermatt in Switzerland offers the perfect Alpine getaway.
108 HOTEL JUNKIE Why a visit to The Faena Hotel, Miami Beach should be on everybodyâ€™s check list.
SLOANE INTERNATIONAL DMCC
uxury design and décor is in the air for our autumn edition, as we look at one of the most recognisable names in the business, created by flamboyant socialite and celebrity, Giorgio Armani. This issue also features an exclusive interview with Californian artist Emilio Villalba, ahead of his solo exhibition that explores social pressures and the meaning of success. Elsewhere, we celebrate the best the autumn has to offer in the events diary, covering the next three months of social must-do’s, find out some of the best London haunts according to chef Emma Bengtsson, and speak to four culinary wizards; Michel Roux Jnr of Le Gavroche in London, Jan Hartwig from Atelier in Munich’s Hotel Bayerischer Hof, Arnaud Donckele of La Vague d’Or in Saint-Tropez, and Julien Royer of Odette in Singapore to find out more about their award winning international kitchens. And not forgetting our mixology fans, we head to the bar at Hotel Vier Jahreszeiten Kempinski Munich to experiment with Diamond Ice Noble Vodka cocktails. FOUR also offers you an exclusive look inside hot architectural property in Menorca, transports you to the Maldives, New York, and Miami in our travel section, as well as explores top ski resorts and boutique hotels that are the talk of this season’s Alpine getaways. Finally, we welcome back Beautiful Destinations’ founder and CEO who shares with us his top tips for an instagram-worthy autumn escapade that will make anyone jealous. There’s lots more inside, and don’t forget to visit four-magazine.com for daily recipes, interviews and features.
Kate Jackson Editor-in-chief Keep up to date with our website at four-magazine.com
CO-FOUNDERS Antioco Piras Jakob Siegeris EDITOR-IN-CHIEF Kate Jackson CHIEF DESIGNER Pieter Stander ONLINE EDITOR Adriana Lopez CONTRIBUTORS Ingo Scheuermann Jeremy Jauncey OPERATIONS MANAGER Barbora Kojtalova COMMERCIAL DIRECTORS Harry Rao Emidio Sessa COMMERCIAL EXECUTIVE Gautam Kapoor Mark Melder Jumeirah Lake Towers, Cluster D, Indigo Tower, Dubai, UAE Tel. +971 (0)4 2766935 (Dubai) © SLOANE INTERNATIONAL DMCC All rights reserved. All material in FOUR magazine is wholly copyright and reproduction without written permission from the publisher is strictly forbidden. Neither this publication nor its contents constitute an explicit endorsement by FOUR magazine of the products or services mentioned in advertising or editorial content. While every effort has been made to ensure accuracy, FOUR magazine shall not have liability for errors or omissions. www.four-magazine.com COVER Ossetra caviar and vodka macaron created by Ramon Morató for Cacao Barry.
NEBULA ROYAL COLLECTION
Specials Get a load of this quarter’s sensory pleasures
M O N ACO
Monaco Yacht Show Known as one of the most extravagant places in the world, Monaco is a beautiful principality with a royal air and reputation. During September 27–30, 2017, this noble princedom once again will host the Monaco Yacht Show. Now in its 26th year, the show will host more than 500 top luxury exhibitors, including yacht builders, designers, brokerage houses, service providers, shipyards, refit yards, luxury good purveyors, yachting associations and more. On average, the show welcomes around 30,000 visitors per year, many of which are professional visitors, ultra high net worth clients and business decision makers from around the globe. Held in the heart of Monaco in Port Hercules, attendees will find 115 of the world’s premier super yachts and 9,000 square meters of exhibition space. The show is expected to attract a greater collection of luxury yachts, in comparison to past years. More than your average yacht show, Monaco is renowned for it’s extracurricular events, including galas, charity functions, cocktail parties on board yachts and many other exclusive occasions at the Monaco Yacht Show. monacoyachtshow.com NE W YO RK, LO ND ON, M ILAN & PARIS
Fashion week frenzy During September, New York, London, Milan and Paris play host the infamous fashion weeks that showcase the latest designs from the world’s biggest names in the business. Beginning in New York and ending with a bang in Paris, the month long fashion extravaganza is something that every discerning socialite should attend. fashionweekdates.com New York Fashion Week September 7–14, 2017
Milan Fashion Week September 20–27, 2017
London Fashion Week September 15–19, 2017
Paris Fashion Week September 26 – October 3, 2017 12
LO N D O N
IMAGES © MONACO YACHT SHOW; LONDON FASHION WEEK; LINDA NYLIND/FRIEZE
Frieze Masters Discover several thousand years of art history in a unique contemporary context. Frieze Masters features more than 130 leading modern and historical galleries from around the world, showcasing art from the ancient era and Old Masters to the late 20th century. Frieze London coincides with and is within walking distance of Frieze Masters in The Regent’s Park. Frieze London is one of the only fairs to focus only on contemporary art whilst Frieze Masters gives a unique view on the relationship between historical art and contemporary practice. Frieze Masters shows work made before the year 2000 whereas Frieze London presents work created mainly post-2000. Victoria Siddall is the Director of Frieze Masters and Frieze London, with artistic direction from Joanna Stella-Sawicka and Abby Bangser. October 5–8, 2017 frieze.com/fairs/frieze-masters CARIBBEAN
Saint Barth Gourmet Festival For this third edition of the St Barth Gourmet Festival, French gastronomy will be honored. Over three evenings during the festival, St Barth’s will play host to 9 awardwinning chefs that will each prepare a four-course menu, or 8-course menu that allows guests to discover their individual culinary styles and their signature dishes. The festival line up will see chefs: Bruno Doucet, Arnaud Donckele, Sylvestre Wahid, Guy Martin, Fabien Lefebvre, Christophe Saintagne, Gilles Marchal, and Jérôme Banctel, joining the executive heads of the partnering restaurants. Offering exceptional dinners and a series of special events, this festival is the perfect way to beat the winter blues with some epicurean delights. November 2–5, 2017 stbarthgourmetfestival.com 13
What began with a sparkâ€Ś emerges as an icon.
The difference is Gaggenau. We have been perfecting one oven for 30 years. Our latest rendition accentuates its distinctive design: the door is now created from one imposing 90 cm wide sheet of 3 mm high-grade stainless steel. It represents one vast entrance to culinary potential. This remodelled, hand-crafted work of art represents the culmination of our finest principles, skills and ethos. Weâ€™ve christened it the EB 333 in recognition of our 333 years of working in metal. This has always been more than an oven; it is a promise to create masterpieces. For more information, please visit www.gaggenau.com or visit our showrooms. Korea: 3rd Fl, Jinnex Lakeview Bldg., 99 Ogeumno, Songpa-gu, Seoul 131-828, phone: +822 6293 9393 New Zealand: Unit F2, 4 Orbit Drive, Mairangi Bay, Auckland, phone: +64 9477 0492 Singapore: 11 Bishan Street 21, Level 4, 573943 Singapore, phone: +65 6356 1080 By appointment only.
Armani/Casa The art of living Launched in 2000, Armani/Casa brings Giorgio Armani’s philosophy of style to the world of home interiors. With over 15 years of experience, Armani/Casa and interior design studio continue to set the standard for living - the perfect environment: an intimate and comfortable space in which to relax, unwind and entertain.
REDEFINING THE BOUNDARIES OF TASTE
During its 17 years of existence, Armani/Casa has never ceased to evolve, develop and grow into a comprehensive collection of furniture, accessories, rugs, lamps and textiles, innovative concepts for the kitchen and bathroom, as well as Armani/Casa Interior Design Studio - for individuals and property developers that can follow a project from the conceptual stage through to the management of construction. The distinctive style of Armani/Casa combines a range of different inspirations and design codes that together form a harmonious interior or product. You can often see Giorgio’s natural predilection for 30’s and 40’s inspired designs, as well as the cultures of the Far East. These recurrent themes can be noted in the choice and designs of the precious materials, sophisticated finishes, splendid textiles and immaculate creations in all of Armani/Casa’s interiors and products. However, Giorgio’s creative flair for interiors began much earlier than 17 years ago, with his pioneering design product dating back to 1982. The design in question was the Logo Lamp - the very same lamp that illuminated his Milan offices in Via Durini during his cover shoot for Time Magazine. Naturally, when the home collection was then 16
launched, this lamp become the first product of the new collection as well the graphic element of the Armani/Casa Logo – a symbol of elegance and minimalism characteristic of his style even today. It’s in these details and designs that you really get to see a glimpse of Giorgio Armani’s aesthetic philosophy – an expression of a cultivated stylistic code that, while untouched by seasonal trends, is nevertheless the result of contemporary research. It enables the creation of many different stylistic atmospheres, which can best respond to the variety of different wishes and desires of consumers for their residential needs. The unifying principle throughout is one of essentiality and sophisticated elegance. MILAN ICON
For over 7 years Armani/Casa’s iconic Milan flagship store took up residence in Via Sant’Andrea, but in April of this year the growing design studio and atelier moved to a new location – the former De Padova space – a pillar in the history of the city’s design. For the occasion, the Logo Lamp was redesigned in a special limited edition version. »
A DYNAMIC ATELIER
Replicating the spirit of a large design studio, the welcoming, refined location conveys a feeling of space thanks to its soaring ceiling, which is interrupted by a mezzanine that overlooks the ground floor. But it’s the sculptural staircase connecting all floor levels that captures the gaze, with its sleek lines in pale oak that give an ethereal vibe to the large expanse. “The new Armani/Casa store in Milan is a project I followed with particular care. I imagined it as the large setting of a lifestyle and a way of living that expands the Armani style to a wider audience. And the beautiful Neoclassic Corso Venezia provides the perfect frame for the store. It’s a vehicle for ideas, concepts and a vision of design that expresses elegance as a timeless pleasure. Here, furniture and objects are not just exhibited, but actually tell the story of a lifetime.” Giorgio Armani says of the store’s »
« The new Armani/Casa address on Corso Venezia is as suitably distinctive and luxurious as the brand itself: boasting prize position on one of Milan’s most beautiful streets, a large, historic thoroughfare and renowned international tourist destination. “Design is an essential part of my ideal lifestyle, and this new store gives me the opportunity of showing my entire collection for the home,’ says Giorgio Armani. ‘It’s an imposing, though not monumental, property, which I envisaged as a studio – flexible, versatile and constantly evolving.” The largest Armani/Casa store in the world, the new location boasts sixteen windows at street level and just as many on each of the two floors above the entrance. Thin, vertical slit platinum metal mesh screens hung on the street side shop windows filter the light from the outside, allowing a muted view of the furniture displayed. The aforementioned Logo Lamp features as a motif on every window, its image visible on the mesh screens. A symbol of Armani/Casa, this simple lamp motif is also found inside, carved in the wood panels that cover the walls on the ground floor. 18
PREVIOUS PAGE Armani/ Casa flagship store in Milan. THIS PAGE The unique and distinctive designs of Armani/Casa draw inspiration from 30’s, 40’s and the Far East. FOLLOWING PAGE Armani/ Casa and Armani/Casa Interior Design Studio embody the design style of it’s creator Giorgio Armani.
ARCHITECTURE · INTERIOR
THERE ARE PLACES TO SEE. AND PLACES TO BE. The art of living comes to perfection when architecture and interior design merge into a harmonious entity. It’s more than opening up spaces. It’s about creating places. That’s what we do. And that’s what our clients from all over the world want to feel when coming home.
MANG MAURITZ DESIGN GMBH PILOTYSTRASSE 4 · 80538 MUNICH, GERMANY · T +49 (0) 89 71 04 66 98-0 INFO@MANGMAURITZ.COM · MANGMAURITZ.COM
DESIGN « dynamic, which underlines the sense of a constantly evolving project, a living environment and bold creativity. Organised on four floors, the store also acts as showroom for the entire collection. The season’s novelties, including furniture, lamps, upholstered pieces and accessories are displayed on the ground floor; accessories, wallpaper and fabrics are showcased on the mezzanine, overlooking the ground floor; and the first floor houses the permanent collection, with limited edition and iconic pieces. The basement contains technical products: kitchens with accessories, bathrooms with relevant wall and floor coverings, and textiles. DESIGN EVOLUTION
Apart from the relocation of the flagship store, the most notable milestone in Armani/Casa’s design quest was the development of Armani/Casa Interior Design Studio. In 2004, Giorgio Armani teamed up with Emaar Properties PJSC to start working plans to create luxury design hotels, with the Italian Designer’s signature style being at the heart of the venues. Known globally for his passion for detail and perfection, Armani/Casa Design Studio was initially asked to add character and personality to the Burj Khalifa in Dubai. With the roaring success that ensued, the initiative was then repeated in Milan, as well as Miami, Istanbul, Mumbai, Manila, Tel Aviv, Chengdu and more recently, London. Speaking about the design studio, Giorgio Armani says: “For the past decade my Interior Design Studio has been working on outstanding projects all over the world, coming up with new creative solutions in which an aesthetic of luxurious simplicity is interpreted through the local culture and ethos.”
“For the past decade my Interior Design Studio has been working on outstanding projects all over the world, coming up with new creative solutions in which an aesthetic of luxurious simplicity is interpreted through the local culture and ethos.”
Just as the design philosophy of the designer – an approach that represents ‘Made in Italy’ – changed the world of fashion, his interior design has changed our concepts of ease and comfort within architectural spaces. His signature aesthetic is a taste for luxurious simplicity and this sums up this designer’s profound identity. It is this sensibility that affects all the senses and is transformed into a cultural factor underlining the uniqueness of his projects, revealing their profound harmony with their surroundings. Iconographic elements characterising different places and cultures and the inspiration of encountering new materials and unusual colours, provide the basic stylistic inspiration for each individual project. With a growing legacy of design icons behind him, only time will tell what the next generation of Armani/Casa creations will impart on the world of interiors. 20
I DON’T SEE Modern Eden Gallery in San Francisco presents I Don’t See, a solo exhibition of new oil paintings by gallery artist Emilio Villalba. A Southern California native, Villalba has sought to explore the omnipresent pressure that many of us live under and society’s prescription for success.
fter receiving his Bachelor of Fine Arts (BFA) from the Art Institute of California in 2006, Emilio Villalba completed his Master of Fine Arts (MFA) in Painting from the Academy of Art University in 2011. He currently lives and works in San Francisco, and is represented by the city’s Modern Eden gallery. In his latest collection of works as part of the I Don’t See exhibition, Villalba presents contemporary representations of, and inspired by, master works of the past. With these
BELOW Sangre by Emilio Villalba © 2017 Modern Eden Gallery, Oil on Wood. OPPOSITE Helmet (Love) by Emilio Villalba © 2017 Modern Eden Gallery, Oil on Wood.
portraits and pieces, he aims to explore the unique emotions, obsessions and urges that happen in our lives. Having always been fascinated by the mess we can sometimes make of our lives, the new visuals are a nod to the modern art aesthetic. Subtle shifts, repetition, placement – and replacement – or absence of facial features are attempts to create a feeling of dissonance and pressure in the viewer. The works invite the observer to be drawn in by their uncanny nature while allowing them to feel safe to explore the feelings and reactions the pressure gives rise to. FOUR Magazine speaks to the artist to find out more about the project and his inspiration… I grew up in a suburban town in Southern California called Aliso Viejo. My family moved there when I was nine years old. Both my parents are from Mexico; they migrated to the US a year after I was born. “I think I was always artistic, but wasn’t determined to become a painter until my early 20s after working as an animator in the visual effects world for a few years. I was working in Los Angeles for a company that directed and created television commercials and special effects for movies. This was my first time living on my own, and all I had in my room that I was renting in Culver City was a bed and a computer, but I didn’t have internet or a television. This is where I started to make paintings. “At the time I was very inspired by Basquiat, Cy Twombly and Marc Chagall. I would make little eight by ten-inch doodles with pen and would colour them using watercolour paint. I would write on these paintings, personalise them for friends and give them out as gifts. I really enjoyed the process of creating art, and thought that this is what I should be doing every day. I called my parents and told them I was quitting the animation world and wanted to move to San Francisco for art. Of course, they thought I was out of my mind and committing career suicide, which I was. “My work now is a result of an evolution of choices I have made in art and my life, I suppose. Aesthetically, my paintings are a result of wanting to create something that resembled and paid homage to Old Master paintings, specifically Diego Velázquez. I also wanted my paintings to be a response to the contemporary figurative movement »
« as I saw it. Lastly, I needed to incorporate bipolar disorder or a feeling of schizophrenia or manic depression into the works. Once I had arrived to this concept, the images started to flow in this new direction. The images have evolved since, but the core idea is still motivating so I will most likely continue until I feel I have exhausted it for myself. “The most recent show is called I Don’t See. The title comes directly from my mother saying, ‘I don’t see with my right eye’ to everyone she meets. It is very difficult to not bring up my mother when I describe my work. The inspiration of incorporating bipolar disorder and depression into the works comes from her dealing with it her entire life, as well as me witnessing episodes while growing up and living with her. This show also deals with the concept of sleep paralysis, which I have dealt with off and on since I was 10 or 11, as well as love, death and ghosts – or spirits and angels. I don’t know if it was a result of having a sleep paralysis episode, but I had a vision or a hallucination in the middle of the night this year. I have never been religious or believed in ghosts or anything of the sort, but the vision was so real and I couldn’t shake it. The paintings The Angel, The Ghost and The Traveler are representations of the experience. “To someone who hasn’t seen the paintings, you could describe them as semi-abstracted or distorted portraits with dark backgrounds. The portraits are meant to be confrontational and emotional. I don’t think of my paintings as flashy at all, but I hope they do have a solid presence and are captivating to a viewer, especially when seeing them in person. “Every project starts off with one or two pieces that I experiment on for a few weeks or months. Once I feel that I have arrived to a design or an aesthetic that really inspires me, I attempt to design the entire show around that particular piece. It doesn’t necessarily mean the entire show will look like that first piece, but it will have evolved from it. The process for this show was unique because it was the first series that for every piece I started off with a ‘normal’ portrait, without any distortion or abstraction. The layers were added after the initial painting to create the effect of distortion and drip that this series had. Most of the pieces are painted on wood panels, with a few on canvas. I tend to switch back and forth from the two, because there are pros and cons to each. “I do feel at times that I have achieved what I set out to do, but my real goal has always been to just paint. I paint every day, even though I have really terrible painting days. I struggle a lot with technique as well as aesthetic. The battle becomes making choices in art and direction – for example, should I continue making portraits or move to landscapes or paint completely in abstraction? I’m happy at the moment and very much enjoy painting every day. “With the exhibition I don’t really think I’m trying to send a particular message, or at least a literal message. I’ve always enjoyed paintings without necessarily knowing anything about the artist or the story of the painting. I love seeing a painting by someone in a museum or gallery and interpreting it all on my own. If I’m really curious about when it was made and why; I’ll do a little research. I do the same with music. I think its very similar to how I listen to music with lyrics; I can go months with listening to
OPPOSITE To Return by Emilio Villalba © 2017 Modern Eden Gallery, Oil on Canvas.
a song and loving it before knowing what the lyrics are all about or even being concerned with what they are. Eventually, when looking the lyrics up, they can make the song more meaningful or relatable, but it’s never initial go to. Everyone is different, and they experience art in their own ways. I love the conversations that get started from looking at paintings. “I take painting very seriously, and it’s really wild for me to think that portrait painting is the path that I’m on at the moment since the reason I came to San Francisco was to be the next Basquiat. I am starting to build some confidence in my choices and have been thinking that the choices actually shouldn’t be that stressful. What I should be stressing on is the quality of the works. No matter what direction or choice I make with my art or life in general, I have to make sure I do it with all of my energy and to the best of my ability. I tell my students sometimes that it doesn’t matter what you do, it’s how you do it that matters. Usually the advice is given to students that don’t have a direction aesthetically at the moment. But I believe in the statement. It’s not the only way to go about it, but it does work for me, for now. “I think my favourite piece in the show has to be Me Muero. It is my largest painting up until now as well as my first full-figure piece, almost. The painting for me represents a very depressing scene with a beautiful perspective, I suppose. “I get inspiration everywhere and always. I’m constantly thinking about painting and new compositions. Music, film, photography, news radio and conversation with friends and loved ones all contribute to my work. The things I just listed are other forms of art or ideas that I come across on a daily basis, and probably would be really depressed without. I am a very talkative person, but at my core I am really an introvert. I spend so much time alone and in my head. It’s very comfortable for me, and I really enjoy it. Without making time to be alone or wanting to be alone, I don’t think I could be a painter. “This year is very busy for me. Next up, I am showing with Modern Eden at the Scope Art Fair in Miami in December. I will be sharing the space with two extremely talented artists, Leilani Bustamante and Erika Sanada. I’ve never participated in a fair before, so I’m curious and excited to see how it all works, and hopefully discover new artists as well. I think our group is really strong, and I can’t wait to see what the three of us come up with for the show. Leilani’s paintings are incredible and very captivating, and Erika’s sculptures are beautifully designed and feel animated. The colour palettes the three of us tend to use are very similar, so it should look cohesive. “March 31st, 2018 I’ll have a solo show at Booth Gallery in New York, as well as a group show at the same gallery around summertime with my _Lo Collective group, and then back to San Francisco to end the year with a show at Modern Eden.
EMILIO VILLALBA I DON’T SEE SOLO EXHIBITION Exhibition Dates: 7 July – 5 August 2017 Modern Eden Gallery moderneden.com 25
JEWEL OF THE ALGARVE Voted one of the top property spots in 2017, the Algarve is fast becoming the hot new trend for investors taking advantage of the low prices and the high demand for rental properties, as it emerges into the global real estate market.
lying high with this demand are property experts, Quinta da Palmeira. Based in the once sleepy fishermanâ€™s village of Carvoeiro, they are the leading real estate agents in this now highly desirable area. Beginning back in 1987, their immense knowledge of the area and close relationships with developers allows them the pick of the prime properties before they are placed on the market. Their partner company, Carvoeiro Clube Group are the number one property management company in the surroundings and together they are taking on the property boom that is hitting this coastline. This partnership gives them exclusive access to the finest homes and prestigious resorts in southern Portugal, offering full-service property management packages with the properties they sell. Quinta da PalmeiraÂ´s 30-year experience gives them a head start over their competitors as they draw upon their network of top lawyers, bankers and tax experts to offer their clients a service unrivaled by others. Their affiliation with local authorities, architects and builders puts Quinta da 26
Palmeira in a prime position in the property game. They are key players in the promotion and marketing of some of the biggest real estate projects in the region, with a clientele from around the globe. With their passion about property and the Algarve, it is little wonder Quinta da Palmeira are leading the way in property and investment solutions on these sun-filled shores in the South of Portugal.
QUINTA DA PALMEIRA PROPRIEDADES LDA. Urb. Monte Carvoeiro, Lote 1, 8400-513 Carvoeiro, Lagoa, Portugal Tel.: +351 282 350 805 | +351 917 963 401 Email: firstname.lastname@example.org Web: www.quintadapalmeira.net AMI License: 5796 Partner Company: Carvoeiro Clube Group Email: email@example.com Web: www.carvoeiroclubegroup.com
CHEF SAFARI Two-star Swedish chef of NYC’s Aquavit, Emma Bengtsson knows a thing or two about what makes a good city break. Taking FOUR on a tour of London, Emma shows us some of her favourite epicurean hangouts.
LEFT Emma Bengttson. RIGHT Manetta’s Bar at Flemings Mayfair Hotel. BELOW The rooftop views from Golden Bee in Shoreditch.
MANETTA’S BAR “I always stay at the Flemings Mayfair Hotel when I come to London, partly because of Manetta’s Bar. It’s a great place to unwind with a drink at the end of the day.” Found in the Flemings Mayfair Hotel, the upholstery and polished rose gold of this bar set the scene for some seriously stylish sips in an ambiance redolent of the glamorous 1930’s. It was during this time that Manetta’s was the favourite hangout for the cognoscenti from the worlds of literature and the arts who mingled with celebrated rakes and aristo’s. The clientele may have changed a little over time but the atmosphere still lives on. flemings-mayfair.co.uk
With speakers situated around the entire rooftop you are able to enjoy a cocktail whilst listening to the DJ playing downstairs in the Main Bar. goldenbee.co.uk SWINGERS BAR “This bar is truly one of a kind. Located in an old WWII bunker, it has two nine hole crazy golf courses. It’s perfect for when you’re looking for a little competitive spirit along with your cocktail. Make sure you reserve ahead.” Swingers is based on a 1920’s golf-club set in the bucolic English countryside. Step into the secret world of our old-school clubhouse, rolling greens, lush foliage and unparalleled hospitality. The venue is just a stone’s throw from the Gherkin in the heart of London and comprises 16,000 square feet of socially competitive fun. swingersldn.com
ROOFTOP TERRACE AT GOLDEN BEE “This cozy rooftop bar will fool you. You’re right in central London but will feel like you’re miles away.” Situated at the top of the building with fantastic views of the surrounding Shoreditch area. The rooftop has its own bar serving up seasonal as well as classic cocktails! The rooftop has heaters to keep you warm on those cooler evenings plus we give out blankets to those feeling chilly. 27
RESTAURANT DIARY KITTY FISHERS “It can be hard to get a seat here but it’s worth the wait, if I have the time. I like the cool atmosphere and the modern spin on traditional British food.” Named after the infamous 18th Century courtesan who lived nearby, Kitty Fisher’s is a restaurant in historic Shepherd Market, the last enclave of old-school Mayfair. Serving modern British fare with a Spanish twist the polished venue also offers award-winning food in a uniquely atmospheric bar. www.kittyfishers.com THE CLOVE CLUB “This is a must visit for any trip to London. Their ambitious takes on seasonal British cuisine served in a former vestry hall, make it a memorable experience.” The Clove Club is a restaurant in Shoreditch Town Hall in East London. Built in 1865, the Town Hall was for over 100 years one of the grandest vestry halls in the city. Having ceased to be a home for local government during the 1960s it is now a popular arts and events space, run by Shoreditch Town Hall Trust. At The Clove Club we serve an ambitious five course menu and an extended menu, featuring interesting and often overlooked British ingredients and produce. thecloveclub.com
ABOVE Blanchette Soho also offers a fine selection of drinks, including a variety of French wines and classic cocktails. LEFT Aquavit London, showcasing exquisite Nordic cuisine and design. RIGHT Turbot, horseradish & brown butter dish served at Aquavit London.
BLANCHETTE SOHO “A friend of mine, Maxime, runs this homely French bistro. The food is to die for and the décor takes you back to France.” Blanchette Soho is a French bistro serving simple, classic and inventive French food. Founded in 2013 by brothers Maxime, Malik and Yannis, the quintessentially Parisian restaurant is named after their mother. blanchettesoho.co.uk
IMAGES © JEAN CAZALS; GOLDENBEE.CO.UK; BLANCHETTESOHO.CO.UK
AQUAVIT LONDON “I might be biased but I think this is the best new spot for classic Nordic cuisine in London. Beautiful menus created by Executive Chef Henrik Ritzen and myself, served in an elegant, modern dining room, make it an essential part of any trip to the city” Aquavit London is a fresh, new concept that combines inspired signature dishes with sophisticated design, all in a uniquely Nordic style. Situated in the recently re-developed St James’s Market in central London. aquavitrestaurants.com
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MICHEL ROUX JUNIOR Le Gavroche, London
JAN HARTWIG Hotel Bayerischer Hof, Munich
JULIEN ROYER Odette, Singapore
ARNAUD DONCKELE La Vague dâ€™or, Saint-Tropez
MASTERS OF THEIR TRADE This year marks a monumental milestone in the Roux family history, with their celebrated two-star Mayfair restaurant, Le Gavroche, turning 50. P H OTO G R A P H Y BY I S S Y C R O K E R & R E D P H OTO G R A P H I C
MICHEL ROUX JNR
amed after a character from Victor Hugo’s Les Misérables, the restaurant has notoriously survived recessions, depressions and IRA bombings, as well as featuring alumni such as Marco Pierre White, Gordon Ramsay, Marcus Wareing, Pierre Koffman, Phil Howard and Rowley Leigh during the last half-century. Forming part of the illustrious cooking dynasty is Michel Roux Jnr, who has been manning the helm since 1991 and has since led the classic French restaurant into the present era with his contemporary approach to ‘cuisine bourgeoise’. Looking back at his early years, Roux Jnr says, “I was basically born in the kitchen. My mother went into labour in the kitchen, and I suppose from then on it became my second home. I come from a whole family of cooks, so it was the natural path. I never felt pushed into it, either – it really is a passion of mine.” After deciding to follow in his father’s footsteps, he left school at 16 for the first of several challenging apprenticeships at Maître Patissier, Hellegouarche in Paris from 1976 to 1979. “I would say one of my biggest influences in the kitchen was my mentor at the first apprenticeship that I did in Paris at Hellegouarche. He never shouted and always kept his temper, but was also a very tough man. He taught me a
lot – he was always firm but fair, which is something I feel is very important.” He then went on to become commis de cuisine at Alain Chapel’s signature restaurant at Mionay, near Lyon. Following this, his military service led him to the kitchens at the Élysée Palace at the time of presidents Giscard d’Estaing and François Mitterrand. He also spent time at Boucherie Lamartine and Charcuterie Mothu in Paris, and Gavvers Restaurant in London. After a stint at the Mandarin Hotel in Hong Kong, he returned to London and worked at La Tante Claire before joining the family business. He took over running Le Gavroche in 1991, gradually changing the style of cooking to his own – classic French with a lighter, modern-day twist. “Naturally, the dishes have evolved and been tweaked along the way, but they are still inspired by the early menu. There is a fine balance between keeping the dishes classic and also making them contemporary. My style has definitely changed since I first started cooking. It is also altogether a more contemporary style of French cooking to that of my father’s, but as is my daughter’s to mine.” An icon on London’s culinary scene, Le Gavroche has been known for providing classic food with stellar service since 1967, when brothers Michel Snr and Albert Roux »
BELOW Restaurant Le Gavroche in London.
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Magically Saint-Julien, Elegantly Barton
LEFT Stuffed artichoke with foie gras and truffles. RIGHT Albert, Michel Jnr, Emily and the team.
MICHEL ROUX JNR
« opened the first of the dining concepts. “From knowing my father and knowing his attitude towards food, the initial concept for the menu would have originally been inspired by classic house cooking. These are dishes that consist of large portions and made for two or more – so ducks, chickens and with a lot of carving at the table.” When Roux Jnr took over from his father Albert in 1991, he relaxed the dress code, which up until that point had required men to wear ties. Even more recently, he also made it OK for men to no longer require a jacket while they dine – a first for the restaurant. However, apart from the tweaks, the restaurant remains virtually the same in style and ethos. Michel Roux Jnr puts the success of the restaurant down to the continuity of the service and atmosphere. “I think that the whole dining experience is important, so this means consideration of all the elements, not just the food. The dining experience goes well beyond just what’s on the plate. The décor, the service, the wine, the cutlery, the materials – they all form part of the experience and journey.” French cooking is often associated with haute cuisine and dishes that could be taken directly from the banquet tables of aristocratic nobles, but there is also the tasty, inexpensive cuisine, or ‘cuisine bourgeoise’, that French
families eat every day. This is something that Michel, and his elder family before him, have tried to channel through their dining ventures. “We want guests to feel as comfortable as possible. Some people may have never have been to a restaurant like ours before, so we want to make them feel at ease and that they enjoy the food and have a good time. This is important, because the restaurant is definitely an ‘occasion restaurant’ with some people having come here for more than 30 years to celebrate anniversaries. The décor tries to reflect this: we have a formal yet contemporary design with white linen table cloths, linen wallpaper to absorb sound, banquette seating, carpets – all of which make a comfortable ambience, yet make the occasion seem special”, says Michel Jnr. With a regular clientele and a reputation for having a deep respect for the classical foundations of French cooking, the restaurant has been showered with Michelin stars since 1982. It became the first UK restaurant to be awarded three Michelin stars, and even though it subsequently lost its third star in 1993, it has maintained the coveted two stars ever since. “I don’t think the accolades were the driving force for my father. I think his approach has always been towards the customer service and the experience, and then the accolades »
ABOVE Red mullet with ceps and red wine sauce.
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MICHEL ROUX JNR « follow. I think this can be the problem now with younger chefs, who strive for the awards first and perhaps miss out the finer details of dining experience.” The Gavroche team are set to honour the anniversary throughout 2017. “We have lots of exciting events to celebrate the anniversary over the course of the year, and many people that we will be raising a glass with. We are also teaming up with Little Bird Gin, a independent gin maker from south London, who will be making us a special-edition blend for the anniversary year.” The restaurant will be serving classic Le Gavroche dishes from the last 50 years, among them lobster mousse with caviar and a champagne butter sauce; roast duck, liver sauce, port-glazed carrots and turnips; and caramel-coated soft meringues, vanilla-bean custard cream and madeleines. “I’m incredibly proud of the restaurant’s 50th anniversary, and the journey it’s taken to get here. My father and uncle opened the restaurant and made it one of London’s legends. To be able to continue that legacy and bring it to this historic landmark is one of the great achievements of my career,” says Roux Jr. For the chef patron, 2017 has also seen plenty of other projects that have kept him busy, including the opening of The Wigmore at The Langham Hotel, London.
“I have just opened up a luxury pub inside The Langham. It is a classic British pub serving traditional dishes with a twist, so hand-raised veal pork pies, ploughman’s lunches and so forth. It will just be a great place to get a delicious food and a nice drink. I think people are getting quite tired of dots on plates, foam and playing hide and seek with their food. I think people want to be able to recognise what they are eating and enjoy the food for what it is. So, I think purity with dishes is occurring, and simplifying a dish so that people feel like they are eating proper food.” Based within the Marylebone hotel’s former banking hall, the pub is connected to the hotel but has its own Regent Street entrance. Michel Jnr is overseeing the menu of British classic dishes, while the drinks list has been curated by the team behind the hotel’s Artesian cocktail bar, which has previously been voted World’s Best Bar for an unprecedented four years in a row. With the Roux legacy still thriving, Michel Roux Jnr doesn’t show any signs of stopping; when he isn’t busy in the kitchen, or at his cookery school Cactus Kitchens, he can still be found surrounded by his greatest passion – food. “Perhaps when I retire this might change, but then I don’t think you can ever really retire from cooking.”
BELOW Interior of Le Gavroche. RIGHT Spiced Amadei chocolate mousse, apricot, prunes and poppy crisp.
ENTERING THE ARTIST’S WORKSHOP As Chef de Cuisine of Atelier at Hotel Bayerischer Hof in Munich, it’s clear to see that 34-year-old Jan Hartwig is no newbie to the gastronomic business. P H OTO G R A P H Y BY T H O M A S VO N A AG H & B E N J A M I N M O N N
an Hartwig has not just happened upon this career: he is a talented, hardworking chef who has continued to set high standards for himself and for his kitchen team, ever since he first started cooking at the age of 17. As a result, a mere six months after Hartwig’s arrival in 2014, the Atelier restaurant maintained its Michelin star. Further to this he gained his own accolades: Newcomer of the Year 2014 by the FAZ, 17 Gault Millau points. After only 18 months at Atelier, Hartwig was then awarded a second Michelin Star and 10 Gusto pans, adding to his great list of successes so far. Jan’s culinary story begins, like many, in his youth. Growing up in the Lower Saxony town of Helmstedt in Germany, he decided early on that cooking was where his passions lay. “My father is a chef, and ever since I can remember it was quite clear to me that I become one, too. He was a big role model when it came to my work. When he was younger, he would save his money and drive hundreds of kilometres to have dinner at Eckart Witzigmann’s Tantris residency in Munich just to drive back on the same day.” He gained full support of his family, and happily waited 10 years before he could finally start the cookery training that
would eventually help carve a space within the German culinary elite. Following his initial culinary training at Dannenfeld restaurant in the German city of Braunschweig, he passed through some of Germany’s most renowned kitchens: Kastell, the two-star restaurant of Christian Jürgens, Wernberg-Köblitz, in 2005; Klaus Erforts’s GästeHaus Erfort, Saarbrücken, from 2006 onwards; and joining the team at Aqua, at the Ritz-Carlton in Wolfsburg, under the tutelage of Sven Elverfeld. “I’ve been in this business now for 18 years and have been able to work with prestigious name such as Christian Jürgens and Klaus Erfort, and seven years with Sven Elverfeld. After these very instructive years I was keen to start a new challenge in 2014. And Innegrit Volkhardt [of the Hotel Bayerischer Hof ] gave me plenty of scope to define a new concept. The only condition was no foie gras on the menu due to ethical reasons, which was no problem at all. She always supported me to go my way and to develop my skills. The technique was always there, but I certainly sharpened my cooking wits – precise acidity, powerful flavours and such.” »
JAN HARTWIG « Unsurprisingly, with the creative freedom he was allowed to enjoy at Atelier, Hartwig and the team proved that job satisfaction translates into masterpieces on the plate. He was awarded Chef of the Year 2016 by renowned gourmet magazine Der Feinschmecker, as well as holding on to his coveted two-star Michelin accolade. Asked whether the success has taken him by surprise, the ever-modest artist says, “Yes and no. First of all it’s about offering a great experience to your guests and to make them happy. But of course you set yourself pressure to achieve your own goals. Not just to get a Michelin star, but also to create a great dish.
But I have to say, the second star was a great surprise and a gift for all of us, which I’m very grateful for.” Jan is a chef who is serious when it comes to cooking. He is not in it for the trends, fads or fame; he is a chef who creates because that is how he best expresses himself. “The focus should always stay on the development of our dishes and menu,” he explains. At Atelier, he is constantly striving to stay true to a sustainable way of cooking through his choice of products and methods, with the main attraction always being the quality of the food. “We even wanted to make sure that the »
“I Love Atelier a lot. It’s timeless, sophisticated and warm but also very elegant, right down to the last detail.”
PREVIOUS PAGES Hotel Bayerischer Hof; Exotic fruits – coconut, mint & essence of lychee and roses. THIS PAGE Belly of pork à la chinoise – smoked sauce Hollandaise, iceplant, sesame, black radish & Umami stock. FOLLOWING PAGE Restaurant Atelier; Norway lobster – beetroot, leek, citrus & verbena.
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« interior does not distract people from the dishes we serve. I love Atelier a lot. It’s timeless, sophisticated and warm but also very elegant, right down to the last detail. It approaches every generation. I wouldn’t change a thing.” The food at Atelier is based on classic haute cuisine, while also staying contemporary. “I aim to cook very good in a classic manner, but with a wink.” The resulting creations are modish but without any unnecessary distractions or extras; the product always remains a priority in his kitchen. “I don’t just focus on local products, which means that if I can get my hands on a good pigeon from France, I take it. I prefer to choose good quality over provenance, but there are also samples where I did create dishes with a relation to our region – one with a Radler [German shandy], for example.” Naturally, having honed his skills with masters in the business, you can notice hints of what he has learned from each of his mentors. Jan’s independent style of cuisine is a nod to Sven Elverfeld’s characteristic cooking style that creates a harmony of aroma, flavour and texture. Asked whether there is a signature dish at Atelier, he says, “I would say the Carabiniero ‘Thai Style’ evolved to be my signature
dish. It’s a very aesthetic dish, focused on the exact definition of taste. The perfect product is the key to it,” says Jan. In true artistic style, Jan’s dishes often connect to a personal memory of his and are reminiscent of stages in his career. From this base, he then takes traditional cuisine as an inspiration to tell his own contemporary story through an exciting gastronomic journey. “Everyone has to find their own ways to reflect the principles of fine dining, but I think in general the trend goes back to ‘reasonable’ portions rather than small dishes everyone is secretly joking about. The product has top priority, but taste is the second-most important factor.” Having a solid background in the culinary arts, Hartwig is also not afraid of evolution. “Cooking is becoming more and more technical, like football, and everything goes at a faster pace that you can see all over social media.” Jan is a chef who is aware of changing approaches to gastronomy and understands that progression is part of the creative process – something that helps him remain almost unrivalled on the gastronomic scene, the full extent of which can be enjoyed at his ‘artist’s studio’ at the Hotel Bayerischer Hof.
PAVING SINGAPOREâ€™S CULINARY CROSSROADS France-born chef Julien Royer is co-owner of Odette, a two-Michelin-starred French restaurant located at the National Gallery Singapore. Odette offers a constantly evolving menu that showcases globally sourced produce underpinned by classic French culinary techniques. P H OTO G R A P H Y BY O D E T T E
ince leaving the award-winning JAAN at Swissotel The Stamford to start his own project in 2015, Julien Royer’s journey has been something of a rollercoaster ride. During his four-year tenure at the Singapore restaurant, he won over diners and critics with his integrity and flawless cooking. JAAN received numerous accolades under Royer’s leadership, including coming in at 11th place on Asia’s 50 Best Restaurants 2015 list and 74th on the World’s 50 Best Restaurants 2015 long list. Naturally, the departure meant that anticipation for his next move was high. But, now two years on, this charismatic chef has surpassed all expectations, with Odette maintaining two Michelin stars in this year’s Michelin Guide Singapore 2017, as well as a coveted 9th place on the Asia’s 50 Best Restaurants 2017 list – the highest new entry in the history of the list. The chef is a bright star on Singapore’s current food scene and shows no sign of stepping out of the spotlight. He takes pride in offering guests a unique opportunity to taste exceptional ingredients at his restaurant in the heart of a city that is itself at the crossroads of the world. But where did it all start for this young talent? Growing up in Auvergne in central France, Julien claims without hesitation “it was my upbringing that really defined my career and culinary philosophy today”. In a small rural village “where there were more cows than people”, it was standard practice to grow everything yourself. Because of this, he
ascertains that he knows “the kind of power that can come from simple ingredients. Simple food can be very tasty. I want to bring that authenticity to the table.” With his grandmother as his mentor, cooking came naturally to him, and he soon started developing a real passion for the culinary arts. “I would cook every day if I was not in school, but every weekend, without fail, we would bake tarts and pastries together. I wanted to tell stories through my food.” As a tribute to his maternal grandmother Odette, who still remains one of the greatest influences in his life and the kitchen, he used her name for his first solo project. “Watching my grandmother cook, I realised the kind of joy and love you can demonstrate through food. The kind of emotions that can be passed through food was the impetus for me to start cooking.” Nearly two years on, the award-winning restaurant continues to reflect grandma Odette’s belief in always ensuring the fundamental pleasures of enjoying a meal are delivered in the most thoughtful, welcoming and hospitable manner. “It was important that my restaurant was a space for people to feel comfortable in. I did not want our guests to be overwhelmed by a stiff space. Sometimes, fine dining is too serious. When you are comfortable, your five senses are on top form.” Equally, having been exposed to fresh, quality ingredients throughout his childhood and formative training years, Royer has devoted much of his time to forging lasting »
“Singapore has an insane culinary scene for such a small country, really. The diversity, quality and choice are truly world-class.”
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PREVIOUS PAGE Rosemary Smoked Organic Egg. LEFT Foie Gras ‘Comme un Pho’.
« relationships with some of the finest boutique producers from around the globe, including suppliers from Japan, France and Australia. “The cooking at Odette is, of course, very much guided by the best available produce. It is also constantly evolving. From my formative years in France, European seasonal flavours are second nature to me. I have also lived in the Caribbean, London, Polynesia and now Asia, and developed a keener understanding of, and interest in, produce and flavours. All these inspire me in my cuisine.” The result of this devotion to sourcing his products is an inspired effort that celebrates and respects seasonality, terroir, as well as the skills of some of the world’s top boutique producers. Perhaps a dish that aptly demonstrates what Royer calls his “essential cuisine” approach is one from his spring/summer 2017 menu. The dish comprises just three elements: foie gras with Japanese abalone in a smoked eel dashi consommé, inspired by Vietnamese pho and finished with fresh herbs – nasturtium, kinome leaf, tarragon, chervil, spring onion and baby mint. It epitomises the intelligent way that Julian manages to combine the flavours that have inspired and influenced his cuisine thus far, with minimal fuss and perfect balance. The dish is also just one element of Royer’s six- and eight-course French tasting menus, which are not only a hit with diners but have also pleased critics ever since their inception in 2015. In 2016, nine months after opening, Odette was awarded two Michelin stars. The restaurant »
“Ultimately, Odette is also a celebration of people – the people who grow and nurture our produce, the people who cook, the people who serve, and the people who entrust us with the honour of serving them.”
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JULIEN ROYER « then went on to make its record-making debut on the Asia’s Best Restaurants 2017 list. In the same year, Royer was named Chef of the Year for the second time at the World Gourmet Summit Awards of Excellence. Showing no signs of stopping, Odette’s showing at this year’s Michelin Guide Singapore also proved successful, with the restaurant maintaining its two-star accolade. “Awards are a fantastic recognition for us as a team, but not our first priority. Our priority is to create unforgettable memories by presenting remarkable dishes made with the purest ingredients, delivered in the most thoughtful, welcoming and hospitable manner, and we will continue to devote ourselves to this commitment for as long as guests keep coming back.” This level of success comes as no surprise, as the pretty-looking dishes are just a reflection of the whole, well-considered dining experience. This is brought to life at the National Gallery Singapore, which lies at the forefront of the island nation’s cultural scene. It’s a fitting location for food that is also at the forefront of Singapore’s culinary scene. Julian explains: “Singapore has an insane culinary scene for such a small country, really. The diversity, quality and choice are truly world-class. There are many interesting trends coming up and down. People are more conscious about healthy dining, and that’s something that interests me.” The restaurant space has been designed by Londonbased Universal Design Studio with overall creative direction by Singaporean artist Dawn Ng.
In keeping with Julien’s whole ethos, the interior, much like the food, pays respect to its history and location. “To us, the National Gallery where Odette is located represents both the past and the future in one space. Stemming from its days as the Supreme Court and City Hall, the gallery continues to represent Singapore’s growth by being a true destination for world-class art and food.” It also features an exposed kitchen tastefully enclosed by glass, while the soft palette of the décor manages to complement the colourful, delicate-looking dishes with the same intelligent balance. “Diners have the opportunity to witness the chefs at work, reflecting the openness and honesty of Odette that is central to the entire dining experience. We also have a chef ’s table next to the kitchen that allows diners to see what we are doing – and we can see them. I want to feel connected to my guests.” With just 12 tables and a small private room seating up to 10 people, Odette is a calm, elegant space that communicates warmth and comfort from the minute you enter. Most of the front-of-house team are local to Singapore, apart from Royer’s general manager Steven Mason, who came from Bristol to work alongside him. The dedicated kitchen team, which includes sous chefs Levin Lau and Adam Wan, have also stuck by Royer’s side as his culinary talent continues to reach new heights. “Ultimately, Odette is also a celebration of people – the people who grow and nurture our produce, the people who cook, the people who serve, and the people who entrust us with the honour of serving them.”
RIGHT Heirloom Beetroot Variation.
THE PASTOR OF PROVENCE Surrounded by the wealth of select ingredients available in Provence, Arnaud Donckele has become synonymous with a bucolic attitude towards the culinary arts. Using local delicacies to inspire his cooking, his restaurant La Vague dâ€™Or has been rewarded with the highest culinary accolade of three Michelin stars since 2013. P H OTO G R A P H Y BY G I A N N I V I L L A & R I C H A R D H AU G H TO N
THIS PAGE Coastline views and surrounding grounds at hotel La Résidence de la Pinède in Saint-Tropez. FOLLOWING PAGE Grilled liche with smoked anchovies, pineapple tomatoes, bonito and wild myrtle.
onckele was born in Rouen in Seine-Maritime, France, and it is said that his father is the source of his early fascination with famous chefs and cooking. “My father was in catering and had two passions – gastronomy and hunting. As a child, I would do anything for his attention, which is why I chose to follow one of his passions.” He grew up surrounded by cookbooks and reading the biographies of gourmet chefs, which only fuelled his hunger for cooking even more. By the age of 12 he could already be found working alongside his father, both being as engrossed in food as each other. “My father had given me his passion for culinary arts. He helped me to develop my palate, as well as my culinary memory, two essential qualities in the gastronomic world.”
They fed off of each other’s enthusiasm for gastronomy, and for Donckele this was undoubtedly the path that he would continue along for the foreseeable future. Even now, the childhood memories he holds of the time spent with his father, the family’s vegetable garden and authentic produce all continue to inspire his work to this day. “We are in an extraordinary area between land and sea, so we are very privileged! I have an incredible relationship with locals who take care of our vegetables and raise our lamb, rabbit and fowl. They share my desire to create exceptional ingredients. Without their love and hard work, we would be nothing because as cooks, we are nothing compared with Mother Nature.“ There is also a formidable list of chefs whom Donckele claims have helped shape his style of cooking. “Michel »
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ARNAUD DONCKELE « Guérard, Alain Ducasse and Jean-Louis Nomicos guided me on my knowledge of ingredients, poetry, and discipline. They were deeply involved in my education, and I am a fusion of their three schools.” So naturally, when Donckele came to La Vague d’Or, La Résidence de la Pinède in Saint-Tropez in 2005, he readily incorporated this solid experience, as well as gastronomic diligence and a huge passion for local produce and small producers, to create an award-winning menu. “We are inspired by the area that surrounds us and the emotions that they procure – the sea, the land, the pines – everything that encapsulates the charm of the Mediterranean.” After developing and refining his method and culinary style, it was in 2010 that Donckele received two Michelin stars for his cuisine at La Vague d’Or. By 2013, he had then
earned his third star in the Michelin Guide for France. “It’s a truly unique moment in the life of a cook, which I hope every chef gets to experience at some point in their career. But yes, it was a complete surprise indeed. We strive for our guests – and only for them – and I think, in the end, this is the best recipe for success.” Aged 35 at the time, Donckele became the youngest three-Michelin-starred chef. Claiming that the key elements to this success lay in “our sincerity, our profound love for our craft and our respect for our environment”, it’s easy to see that Arnaud Donckele is a man who displays unbridled culinary wisdom and a dedication to paying tribute to those who have marked his career. “We aim to offer every guest a theatrical experience encompassing our Provençal environment and the timeless »
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With the highest respect for the enthusiasm and inspiration with which the world’s greatest chefs create their culinary masterpieces, Vera Pure draws inspiration from its ties to the fine dining industry. Vera Pure’s long-standing close cooperation with chefs like Mario Lohninger of Frankfurt’s glorious Cocoon Club
and Heinz Reitbauer of the Steirereck in Vienna has led to the development of quite extraordinary tableware collections. Fine dining insights from Tantris chef Hans Haas inspired the creation of an outstanding porcelain series, while the famous chef Roland Trettl was consulted in creating SinStella, a revolutionary glassware series, currently used exclusively by French celebrity chef Gabriel Kreuther in New York. When globe-trotting, you’ll find Vera Pure tableware complementing the dishes of Martin Klein at the Red Bull’s Hangar-7 in Salzburg, Bobby Bräuer of the BMW World in Munich, Marcus Wareing in London, and many others. See the entire MoonLashes collection: www.verapu.re
PREVIOUS PAGE Rabbit cooked with absinth and farmhouse bacon. THIS PAGE The terrace, dining room and bar at La Vague d’Or. OPPOSITE PAGE A personal symphony of chocolate and pure Arabica coffee.
« discoveries we have made. I have quoted a phrase by Jean Giono, who defines La Vague d’Or as “Life is the hunt for happiness”. Among this happiness, the celebration of culinary indulgence is one of the most important. A country’s worth is surely based on the joy it gives to its people and those who visit.” To further this success, in 2016 Gault Millau awarded the talented chef with a five Toques distinction and a rating of 19.5/20, recognising the skill and unique personality that he has nurtured into his Mediterranean menu. He has also been celebrated for the exquisite cohesion he has developed between his brigade of 21 cooks and bakers in the kitchen at La Vague d’or. Passionate about the region, he imagines a gastronomic cuisine inspired by not only the flavours of Provence but
“I tell the story of my discoveries and my walks through the countryside of Provence, which are the foundations of my cuisine, so that our guests experience a truly rural journey in our setting, of our customs and our local history.”
also the cuisine of the whole country. “Gastronomy, or, art that satisfies indulgence, represents a country in the same way as the other arts. Cuisine allows us to understand the land. The land allows us to understand cuisine.” Sculpting ingredients in order to extract the true essence of the product and French landscape is what makes Arnaud Donckele a true artisan of taste.
Miele: The Perfection Series Industry leader, Miele presents its latest innovations in a cooking series that showcases the work of some of the UK’s most creative chefs using their cutting-edge cookery tools. “Fine ingredients deserve the best appliances”
sually known for producing high-end domestic appliances and commercial equipment, this year German manufacturer Miele will be taking a different approach to its products by launching an exciting video series, featuring some of the UK’s top chefs. ‘The Miele Perfection Series’ will create a whole new way of demonstrating the quality and precision that can be found with Miele appliances in a creative and hands-on way. Each episode will take an intimate look at what it takes for a professional chef to create their award-winning cuisine, in order to show how passionate cooks can recreate this level of precision in their own kitchens with the help of the latest Miele appliances. With top chefs having such a great respect for their ingredients, the series is the perfect way to show how Miele appliances can give the complete control needed in order to get the very best results out of ingredients at home. Let’s meet two of the chefs... »
For more kitchen inspiration, visit Miele’s blog Der Kern, derkern.miele.co.uk 73
SVEN-HANSON BRITT ‘Picked fresh, served fresh’
ith a passion for travel and food, SvenHanson Britt kick started his career at The Ritz, London. It was here that Sven learnt what it meant to be a dedicated cook. His seven-year stint at The Ritz ended in January 2015 after appearing on MasterChef: The Professionals. Appreciating the link between great cooking and great appliances, Sven was drawn to Miele’s unrivalled reputation for precision, passion and uncompromising quality – mirroring his values and proving a natural fit. Sven’s specialty lies in British seasonal ingredients, hand rearing livestock and using produce from his own vegetable patch. As a result, he is now in the process of opening a semi-self sufficient farm and restaurant in South Derbyshire, Hardley Hill Farm. As a chef who is passionate about sustainability and seasonality, Sven firmly believes that fresh is always best. Naturally, Hardley Hill Farm will embody all of Sven’s principles about sustainable food production, his desire for the most delicious ingredients, and producing dishes through traditional cooking techniques such as steam and over real fire. “The plan is to try and be completely self sufficient. We have a farm that is continuously growing. We’ve planted over 1,300 trees. We’re working with a live stock expert for our own cows, pigs, lambs, and poultry, at the moment that will be on the menu. The journey of our ingredients is quite unconventional. As a result, ‘The Miele Perfection Series’ will see this talented chef use one of his preferred products, the Miele Steam Combination Oven. “I’m a big, big fan of anything protein based, meat and veg, over a real fire, real wood and smoke. But when I’m at home, inside, it’s the Steam
PREVIOUS PAGES Left: The Miele Steam Combination Oven, Oven and SousChef Warming Drawer. Right: Silo Brighton Restaurant featuring Steam Combination Oven, Miele CombiSets and Miele Induction Hob. ABOVE Sven-Hanson Britt. BELOW Braised Jacob sheep, salt baked pink fir apple potatoes, bitter leaves and heritage tomatoes.
Combination Oven I favour due to the precision you can get from it. It’s a professional appliance, domesticated. It just does everything, it is so clever.” Sven also believes that ingredients are at their best when eaten the same day they are picked, so highlights the professional results of the Miele Steam Combination Oven and how it makes the most of quality ingredients by retaining freshness.
NATURAL FOOD SPECIALIST
‘Creating the future of food’
ABOVE Douglas McMaster. BELOW Baby Potatoes, Gooseberries, Elderflower and whey.
incredible, original recipes I can create. One of my favourite dishes is the combination of potatoes and blackcurrants. In itself, it’s quite unique. I discovered that potato farms have these grading meshes, where small potatoes fall through, and are thrown away, on a massive scale. They’re the size of marbles, like the blackcurrants. But this is my spark, I see them, deliriously gazing into them, fireworks happen, and they just go together, it’s incredible.”
IMAGES © NICK HOWE
hef and owner of Silo in Brighton, Douglas McMaster has based the restaurant around the idea of a self-contained food system. Having worked in many of the world’s best restaurants including the award-winning St John, he has developed a specialised approach to food that results in truly unique dishes that simultaneously produce no waste, are sustainable and environmentally friendly, whilst still pushing the bar in creativity. Silo was conceived from a desire to innovate the food industry whilst also demonstrating respect for the environment, food generation and for our eating habits. Everything created at Silo is produced from its whole form, meaning that it cuts out food miles and over-processing, whilst preserving nutrients and the integrity of the ingredients in the process. For this reason his chef tool of choice in ‘The Miele Perfection Series’ is the Miele Induction Hob - the precision in temperature control is key in creating and understanding repeatable results. “My mission is to glamourise a whole bunch of boring issues. Climate change, waste, it’s boring to talk about because it’s so easy to look the other way. All the ethical issues are so disconnected from our culture that it’s so important somebody does something about it. If we weighed everything in our restaurant, before and after, as non-organic compost, something we physically can’t use, it would be less than 1%. We basically don’t have a bin; we’re a bin-less restaurant. Can’t put it simpler than that. I hate using the phrase ‘ethical consciousness’ but it’s managing that. Making food attractive, making it fun, delicious, exciting, rock ‘n’ roll with the bare minimals. I’d like to be known as not the ‘zero waste guy’, but for the
ADV FOUR MARAMIA autunno 2017.pdf
Biodynamic Sangiovese red wine from Italy between heaven, heart and music.
Visiting Tenuta Mara means living an extraordinary wine experience, unmatched in its category. A journey which lasts about two hours, beginning at the park and at the works of art ‘En plein air’, continuing into the vineyard where the grapes are grown and then become ‘MaraMia’. Along the way, you will be lulled by the richness and warmth of the notes of Mozart which are diffused throughout the vines by a sophisticated BOSE speaker system. One can also hear the delicate chirping of the many birds that inhabit
the estate, a genuine natural oasis, this is a symbol of a perfect ecosystem which was built with great skill over the years. Indoors, the tour begins in the magnificent music room from which, via a staircase that is also a work of art, you enter the ‘sacred’ places of our wine: the Tinaia, the Cantina, The Bottaia. (These are where our wines are fermented, stored, cared for in the cellars). It is a marvelously sensory experience which ends with a tasting of the undisputed star of this beautiful and unique reality: The MaraMia.
Visit us, we are waiting for you!
Operatore controllato n. GB32
Da agricoltura biodinamica From biodynamic agriculture
Tenuta Biodinamica Mara - 47832 San Clemente (Rimini) Italy tel. +39 0541 988870 - mobile +39 328 2196982 email: email@example.com - www.tenutamara.com Official Distributor in California: Terravinopartners.com
Official Distributor in New York: Wilsondanielswholesale.com
Back to the product How can you best set the scene for the finest vodka? Rocco Tolomeo, bar manager of the Jahreszeiten Bar at the Hotel Vier Jahreszeiten Kempinski Munich, has pursued this question in great depth. Together with Diamond Ice Noble Vodka, he has helped to produce exciting cocktail-snack pairings, reports Ingo Scheuermann.
Higher, faster, further’’ is the current motto in bar culture; a new ingredient, a new glass, a new presentation chases the next. Greater effort lies behind the process, and all ingredients are prepared in elaborate procedures, in the same manner as in star gastronomy. On the other hand, nothing is objectionable. The results are mostly breathtaking but the character of individual ingredients is often lost, especially with spirits. While searching for a product, the character of which had to be highlighted, the choice fell on Diamond Ice Noble Vodka. “When I tasted this vodka, I realised that this velvety and noble vodka, with a light wheat note, is to be enjoyed in its pure form,” explains Rocco Tolomeo. The fact is that Diamond Ice is special, not only because of its four-stage distillation process, but also for the use of artesian water from Siberia, a groundwater originating from high-pressure underground impermeable rock basins. Found under the soil of the taiga valleys of Siberia, the purity of the water makes the vodka rich in oxygen and minerals, with an almost-neutral pH level. In order to emphasise the taste experience, Tolomeo serves Diamond Ice in its pure form accompanied by a gherkin and dried tomato, in order to simultaneously stimulate and soothe taste buds. “In general, bar snacks are often used incorrectly – in most cases, the nibbles disturb or break the drink’s taste. Therefore, I have proceeded to
THIS PAGE The Jahreszeiten Bar at the Hotel Vier Jahreszeiten Kempinski Munich.
serve snack pairings according to the appropriate properties. My guests love it,” says Tolomeo. Next, Tolomeo presents a supposedly simple ‘Vodkatini’ which, combined with a fresh Fine de Claire oyster, unfolds its full strength as vermouth and vodka are emphasised separately so that familiar yet new taste shades appear. Following up is a drink reminiscent of a White Russian – Maybach & Diamonds based on Kahlúa coffee liqueur combined with Diamond Ice, ultimately an olfactory experience as it is served accompanied by a freshly lit pipe with rosemary. “This is a very contrasting approach, stretched by the coffee notes in relation to the leading wheat note. Never before have I experienced our vodka in this way,” enthused Paolo Galasso, CEO of Siberian Vodka. As a logical continuation of the crescendo, Tolomeo finishes with a Bloody Mary, which he has christened ‘Meal in a Tin’. Served in a conserve tin, accompanied by a celery stick that has been caramelised with raw sugar and garnished with crème fraîche and tarragon. A refreshing and crisp experience with a certain sharpness, allowing the taste of Diamond Ice to come through. Overall, it’s a wonderfully fitting composition. Product character is found at the bar, too, perfectly suited to the classical Jahreszeiten Bar, which itself already captivates with its feel-good atmosphere. “Modern creations with nitrogen and extravagant glasses would not suit us. My line is classic, living off great spirits and my snacks,” says Tolomeo. It’s nice that nowadays it is also possible to take a step backwards – for the guest, the connoisseur and the hedonist! 77
PURE DIAMOND VODKA Serve neat with a dash of gherkin vinegar and a sun-dried tomato
50ml Diamond Vodka 20ml dry Vermouth 2 bar spoons of olive water GARNISH
Fine de Claire oyster
MAYBACH & DIAMONDS
MEAL IN A TIN
40ml Diamond Vodka 30ml Kahlua 20ml cream 1 egg yolk
40ml Diamond Vodka 20ml fresh lemon 100ml tomato juice Salt, pepper, Tabasco, Worcester Sauce, to taste
Sprig of rosemary
IMAGES Â© THOMAS VON AAGH
Celery stick caramelised in white cane sugar and garnished with creme fraiche and tarragon
anuncio four.indd 1
6/29/17 3:05 PM
THE GROUND WE WALK ON In Italy, in the heart of Emilia-Romagna, among works of art and classical music, you can find MaraMia, the king of biodynamic wine. Producing only twenty thousand bottles using strict natural growing method, the wine from MaraMia is Italy’s best-kept secret…
enuta Mara, the biodynamic wine estate in San Clemente Rimini, in the heart of Italy, achieved the aspired CasaClime – Wine certificate. A very demanding protocol, specifically envisaged for wineries, characterized by very high standards, which evaluate both the building envelope and the use of ecological materials, attention to energy sources and water management. The journey took about four years and involved many consultants. Tenuta Mara is therefore the first wine estate in Emilia-Romagna to achieve this prestigious certification, and is certified at 5th place in Italy among the wine estates, which culminated the delicate process of accreditation. Not bad for a project born from a dream, Giordano Emendatori’s dream, successful businessman in the food sector, and brought to life thanks to the fundamental support of agronomist Leonello Anello and winemaker Leonardo Pironi, the actual conductor of the wine estate, who after having trodden on French territory searching for a comparable experience, helped bring about Tenuta Mara. You can find Tenuta Mara in San Clemente, on the hills of Rimini, in the heart of central Italy, in a unique place, where the tone of green prevails, actually the green, intended as an ethical and environmental manifest, applied literally.
CERTIFIABLY BIODYNAMIC A recognizable architectonic identity is inserted into every element and blends the aesthetic needs harmoniously and functionally, giving body to a vision, which embraces sustainability as the Supreme Being. Attention which also reflects in the minutest detail, and which dictates the line, but first and foremost the choice of materials. The use of ecological material and the struggle against loss of heat and energy are associated with the use of alternative energy sources. The “batteries” of Tenuta Mara are found in the subsoil, where geothermal systems are preserved, 15 wells which are 150 meters deep for an efficient exchange of heat, and up above, on the pitched roofs of every building, the stables, the resort, the housing and so on, the solar panels are positioned. Aside from this, the 100% biodynamic product is achieved without the use of herbicides and chemical products: every year nature “writes” a different story, beginning with climatic conditions, the light, and the delicate balance of the ecosystem. This is what makes every single wine harvest at Tenuta Mara special! Leonardo Pironi, winemaker of the Tenuta. “Every bottle is a faithful synopsis of the year in which the grape was cultivated and harvested. The spring and summer of 2014 » 81
« was exceptionally rainy, and consequently the wine is very particular. The quality of Giury 2014 is thanks to the special attention which the vines received, the same attention which is dedicated to MaraMia: “We waited, when possible, for the sky to clear before harvesting” Leonardo Pironi recalls. “As per usual we harvested all the grapes by hand, devising a long sorting table on site, grape by grape. The grapes accumulated on the ground those, which had been ruined by the water. We worked with those that remained, with a yield of less than 40%. Then we placed the grapes to ferment and macerate in wooden vats, without added yeasts, for 20 days, not very long, as the skins were very thin. A year of maturation passed in oak barrels, and another 12 months of refining in bottles before we could finally taste our new Sangiovese: little quantity, but high quality”. A SECOND LABEL IS BORN Tenuta Mara is not a simple vineyard, but a complex and complete organism, which grows and lives to the rhythm of the seasons. From when it came into being, it has been committed to the holistic principles of biodynamic agriculture: a productive agricultural practice which ethically respects the environment and labour, capable of producing foods that nourish human being as a whole – at a physical, relational and energy levels – with absolutely no use of any chemical substance. All fertilizers, herbicides, pesticides commonly used in conventional viticulture are prohibited. The unpredictability of being a unique living organism also means that any change in the variables can greatly affect the outcome of the wine. “2014 was not an easy year for wine producers, especially for those of Emilia-Romagna, owing to unusual summer rains and a spring without much sun. Yet when things go badly, this is when the character comes out…” says Davide Marino, Tenuta Mara’s sommelier. From these changes a new wine was produced - the newly born Giury 2014, a refined 82
PREVIOUS PAGE Main building of Tenuta Mara biodynamic vineyard in San Clemente. ABOVE Sculptures around in the park at the Tenuta Mara vineyard & MaraMia 2015 biodynamic Sangiovese. BELOW Harvesting biodynamic grapes at the Tenuta Mara wine estate.
biodynamic Sangiovese. The wine however, still maintains distance from its big brother MaraMia, enough to persuade the owner to create a second label, with a name, which yet again is a tribute to a woman in the family. Today a visit to Tenuta Mara is an amazing wine experience, unique in its category; it stimulates the senses even before the central moment of the wine tasting. Able to amaze you, Tenuta Mara is a very unexpected place: the sculptures in the park, the vats which are hand painted by artists, ancient Chinese warriors guard the barrels, Mozart notes flow through the vines, one hears Gregorian chants where the wine ferments and there is a blue Fazioli Grand Piano, surrounded by glass windows overlooking the infinite horizon. With all this beauty, don’t let yourself get distracted, the main work of art here, is the wine: MaraMia, 20 thousand bottles a year of an elegant and refined red wine, ‘Demeter’ certified, produced with 100% Sangiovese and meticulously following the decree of biodynamic agriculture. The results were not long in coming: for the third year, the Luca Maroni Guide described MaraMia as the best biodynamic wine in Italy.
THE BEST OF BORDEAUX With esteemed clients such as The Roux family, Château Langoa and Léoville Barton has been creating a vinous dynasty abundant with ancestral knowledge and magical wine, for over nine generations.
RIGHT The children of Lilian Barton Sartorius, Mélanie and Damien, who are now at the helm of the Léoville-Barton estate. BELOW Château Léoville-Barton.
bought by my ancestor in 1821 and are still belonging to the Barton’s. Over the decades, we are referred to as traditional vineyards producing quality. So there we share these two words with Le Gavroche: quality and tradition. I might even add ‘modesty’ as another element in the friendship that has lasted for many years between Michel Roux and myself.” Now manning the helm alongside his mother Lilian Barton Sartorius and his sister Mélanie since Anthony Barton retired, Damien Barton Sartorius speaks highly of the continued relationship with his clients, “Chateaux Langoa and Léoville Barton, we were extremely happy to be able to celebrate 190 years of ownership in our family with friends in London. Where better place to have this anniversary lunch with many vintages of Léoville Barton than a Roux restaurant? Of course my Grand Parents Anthony and Eva Barton have always been regulars of The Gavroche and the Roux Father and Son. But from the very first time I entered The Gavroche, Michel Roux treated me in an incredibly welcoming way: it felt like he always knew me. There is just something special about the welcoming ambiance of this place. I wish many more years to The Gavroche and I look forward to many more years of friendship between the Roux and Barton families.” The key philosophies of making outstanding wines with elegance and finesse, which Thomas instilled all those years ago are still clearly very much alive and felt in every wine Langoa and Leoville produces.
IMAGES © GUY CHARNEAU
he ownership of Château Langoa and LéovilleBarton wine estate in Saint-Julien is believed to be the longest period of single-family ownership of any vineyard in Bordeaux. Its foundations began in 1725 when Irish-born Thomas Barton settled in Bordeaux and launched a wine merchant company, beginning an illustrious family business, which has been managed by the Barton family with the same passion for 10 generations. When Thomas’s successor, his grandson Hugh, died in 1780, he donated his properties to his nephew Anthony Barton. After recently retiring, Anthony has now handed over his reign to his daughter Lilian Barton Sartorius and her children Mélanie 29 and Damien 27, where they will remain at the helm of the Château Langoa and Léoville-Barton estate until the next generation arrives. As a result of years of skilled craftsmanship producing exceptional wines, they have many esteemed clients who have loyally followed them over the years. Among these, the famous Roux family have been avid fans of Château Langoa and Léoville, since they opened. Speaking about their relationship with the Roux family, Anthony Barton says “As owner of Châteaux Langoa and Léoville Barton from 1985 I obviously was keen to have our wines on the Gavroche list. This was granted willingly and over many years, the family Roux and I became close friends. I think the most common feature of our friendship has been an appreciation of quality. Le Gavroche is certainly a restaurant of traditional quality. Some other restaurants around the world can hit the headlines for novelty - which they certainly deserve in their own way. But Le Gavroche is still at the top of quality and tradition.” Celebrating the 50th anniversary of Le Gavroche this year, the occasion also marks a milestone for Château Langoa and Léoville as they enter the 190th year of business and welcome the tenth generation of the Barton family. “On our side Châteaux Langoa and Léoville Barton were
Salinda Resort Phu Quoc Island is a 5-star luxury resort located on the front line of the beautiful Phu Quoc Island, Vietnam. The uniqueness of this beach resort is in its ultimate serenity, beautiful royal blue waters and friendly service, making it a highly sought destination for an exceptional luxurious getaway or the perfect ending to a tour around Indochina and Vietnam.
Phu Quoc Island, Kien Giang Province, Vietnam T: (84-28) 3929 3097 | E: firstname.lastname@example.org
IMAGE Â© BEAUTIFUL DESTINATIONS
Travel & Property
Going beyond all expectations CEO and Co-Founder of FOUR, Antioco Piras jetted off to the Maldives for a taste of barefoot island living like no other at the Cheval Blanc Randheli.
heval Blanc Randheli in the Maldives was in my top-five bucket-list resorts to visit, so to say I was ecstatic that I was finally going would be a serious understatement. Most times, places, situations and properties never typically live up to the hype you have created in your mind, especially when you have been building internal castles about how good it would actually be. What’s worse is when you get to a property and you think, ‘Damn, the photographer was good.’ I mean, we have all been there. So did Cheval Blanc Randheli live up to the hype? No, it didn’t; it exceeded it. It completely blew all expectations out of the water – I have never seen or been to a place as beautiful as this. If you actually base your ideas of how a property would look from its Instagram or website, you would more often than not be so far from the reality of what the place is actually like. Not so here. I am picky, but this property was perfect in every way. During my stay I occupied the island villa, which some might not see as a true Maldivian experience as it is not over the water, but I have been to several properties and enjoyed both island and over-water villas. In most cases you would be absolutely right, as most properties have focused on their water villas instead of their island ones. When it comes to Cheval, however, I would highly recommend the island villas as the space and views looking out to the beach with the infinity pool are breathtaking. The island villas also have the extra benefit of having a garden space at the back. The property is elegant, refined and designed for stylish barefoot island living. Cheval Blanc Randheli is borne of a creative collaboration with celebrated architect Jean-Michel Gathy. Great attention has been given to the privacy of guests and ensuring a feeling of space. This is particularly reflected in the elegant design of each villa: lofty, cathedral-
OPPOSITE Situated on Noonu atoll surrounded by white-sand beaches and coral reefs, this luxe resort is accessed by seaplane from Malé. ABOVE The unspoilt landscape of the atoll offers excellent snorkelling, diving and an idyllic setting to enjoy the Maldives. BELOW Guests can enjoy stunning views over the lagoon while enjoying their culinary delights.
style ceilings are framed by seven-metre-high handcrafted doors that create a strong sense of openness, or can be closed to give a warm and cosy atmosphere. The villa is basically divided into three sections, which are all absolutely huge; in most cosmopolitan European cities, that space would be a comfortable three-bed house at a cost of around €2m. Can you visualise that kind of space? Yes, that big. And add the fact that you have dense island vegetation on one side and stunning blue waters on the other. The flow of the resort is very residential, with an abundance of settings designed for guests to use as per their disposition. The villas are furnished with materials from the Indian Ocean: teak, rattan, bamboo, thatch and coconut shell. This is in turn enhanced by a stylish palette of white, taupe and oyster grey with splashes of pop yellow and green, as well as bespoke design elements and a residentialstyle medley of artwork throughout. A collection of 46 »
ABOVE Views from water villa with infinity pool and direct access to private beach. BELOW Between lush gardens and turquoise waters, the hotel villas offer an unprecedented experience of the Maldives.
The adjoining 1947 Evening Bar, with its live piano entertainment, has views over the glass-enclosed wine cellar stocked with rare vintages that can be discovered in the tastings organised in the cellar’s comfortable setting. The nearby cigar lounge, with its cosy atmosphere, completes this fine-dining experience for connoisseurs.
For bookings and special offers contact Lucibello, one of the largest re-sellers of Cheval Blanc, on +41 799 15 15 10 or email@example.com.
IMAGES © DAN KULLBERG; CHEVAL BLANC RANDHELI
« sculptural colour ‘spots’ by artist Vincent Beaurin also makes each villa truly individual. Relaxing and soaking up the sun could be all that you really want or are looking for, but for any one property, it is important there are a variety of experiences and a wide selection of on- and off-island activities. During my stay, I got to experience a personal dinner with a chef cooking on a barbecue in front of the villa – obviously a must with you and your loved one. There are two other activities I would recommend. The spa is located on its own island, which allows space between the rooms; it almost feels that you can spend the whole day there, invigorating your body and mind. A little tip: a 7am personal yoga lesson overlooking the water while listening to the gentle lap of the waves is perfection. Another great activity is a private tennis lesson with a former ATP pro from Jim Courier Tennis. Like the spa, the tennis courts are set on their own private island. Food is an art form at Cheval Blanc Randheli, with exciting culinary experiences that are entertaining, surprising and deliciously varied. The island’s experiences range from fine dining to relaxed al fresco in five restaurants, plus three bars that complete the Carte Blanche menu and tailored offers. Named after Château Cheval Blanc’s most sought-after Grand Cru, here executive chef Sébastien Le Gall revisits French culinary know-how with local inspiration in a ninecourse tasting menu that evolves on a weekly basis and is a truly unexpected gastronomic revelation for the Maldives.
LUCIBELLO is partner to Cheval Blanc Randheli in the Maldives.
‘Piste’ de résistance With the ski season drawing nearer, it’s time to start thinking about where to head for this year’s alpine retreat. With so many options to choose from, FOUR headed directly to Courchevel and Gstaad to show you the crème de la crème of snowy terrains.
COURCHEVEL | FRANCE
Long hailed the king of ski resorts, Courchevel is part of Les Trois Vallées, the largest ski area in the world. It’a home to numerous luxury resorts and boutique hotels: one of our favourites has to be the Cheval Blanc Courchevel for its stellar service and impeccable hospitality. Since its creation, Cheval Blanc Courchevel has established itself as an exceptional retreat at the summit. Here, space, pleasure and comfort come together beyond the mountaintops. At the beginning of the last season, Cheval Blanc Courchevel opened for its tenth year, and marked the occasion with a series of events and special collaborations. For its 10 years at the top of the mountains, where Cheval Blanc opened its first Maison on a sunny winter day in 2006, it has been creating unforgettable memories for guests in an undisturbed and utterly unique alpine utopia. Throughout this sparkling decade, Cheval Blanc has truly redefined the standards of a stay at altitude, surpassing expectations with boldness and innovation. Considered the jewel of the French Alps, Courchevel 1850 is one of the most prized ski stations. The ideal location provides access to the largest ski domain in the world, Les Trois Vallées, which spans nearly 370 miles of slopes. A crossroad of altitudes, not far from Mont Blanc, Courchevel
BELOW Cheval Blanc Courchevel Cigar Lounge. APPOSITE Cheval Blanc Courchevel Exterior.
is rewarded with an exceptional quality of snow. Les Trois Vallées offers a multitude of peaks, paths and trails to delight skiers of every level. A new collection of unique and exclusive experiences, organised down to the to the very last detail, also awaits guests looking for adventures with family and friends that will foster lifelong magical mountain memories. These include ‘Drinks Under the Stars’, wherein snowmobiles are prepared outside the Maison at 6pm, ready to whisk guests up to the very top of the snow-covered mountains, where they are met by the canvas of a starlit sky. The thrilling winter escapade, designed by the Majordomes, is a true alpine adventure for guests, suitably ending with a tasting of Dom Pérignon champagne and canapés created by chef Yannick Alléno. Wrapped in cashmere tartans, surrounded by the flickering light of candles, with heads in the skies, boots in the snow and a touch of the ambience of Le Bar, this is a truly unforgettable Cheval Blanc experience. The journey back to the Maison, weaving through pine forest, is a perfect end to a snow-white evening. A signature candle, given as a departing gift, will bring back memories of this adventure in the heart of Les Trois Vallées. For ‘Safari Snow Shoot’, guests can set out like a true hunter in search of animal tracks that will lead to some precious stills caught on film. Follow the clues left on the powdered snow and discover birds, squirrels and woodchucks, and sometimes even goats and fawns! The Maison’s winter guide photographer can help guests capture their very own exceptional shots on this snowy treasure hunt. The guide leads budding photographers on the expedition, revealing the stories that lie within the mountains, describing the unique identities of every peak and summit, as well as all the habits of the alpine animals. The quest for the perfect picture is on. ‘Cheval Blanc Bootcamp’ at the Maison is undoubtedly a haven of rest and unparalleled bliss. It also a perfect rendezvous point for workout enthusiasts thanks to its dedicated fitness programme. Designed as an individual journey, guests will emerge transformed and revived. With the dedicated support of a fitness ‘Ambassadeur’, guests begin the journey with an indoor warm-up using TRX »
LEFT Cheval Blanc Courchevel Ski Service. BELOW The Ultima Gstaad Exterior.
« straps. This is followed by a stop at the Maison’s Ski Service, equipped with a training backpack, for an endurance-testing routine intertwining winding slaloms and rope-assisted climbing; it’s guaranteed to revitalise! This odyssey of the mind and body ends with gentle rejuvenation, specifically a moment of wellbeing and recovery in the sauna. For ‘Altitude Attitude’, The Extreme Altitude experience has been designed to be unforgettable. It is an intensive yet relaxing way to explore the beauty of the nature surrounding the Maison. Guests are invited on a sporty expedition at the top of the mountains, at an altitude of 2,730 metres, for an adventure beginning at extreme height and ending in the welcoming Maison. Beginning with a booster shot of freshly pressed juice served at the peak of Sommet de la Saulire, the highest point in Courchevel, skis and poles are pointed straight down the slopes and wings of a glider are prepared to catch the wind as the explorer seamlessly flies in the sky. For 15 minutes, ski gliders soar through the alpine air, landing gently at the Maison in a fluffy bank of snow where Ambassadeurs have prepared signature 84%-cacao hot chocolates and gourmandise delicacies from Yannick Alléno. Cheval Blanc Courchevel also caters for any serious epicurean who may find themselves 1,750 metres above sea level. The restaurants found throughout the ski resort celebrate diversity. Numerous après-ski activities and a nightlife illuminated by a festive ambiance give Courchevel 1850 its celebrated international appeal. This year also saw its signature restaurant, Le 1947, gain its third Michelin Star. Since the inauguration of the award-winning venue, chef Yannick Alléno has been revolutionising gastronomic codes with unprecedented experiences. Le 1947 offers a resolutely contemporary cooking style, echoing the values of the LVMH Group: 94
creativity, craftsmanship and entrepreneurial spirit in a constant quest for excellence. Speaking about the coveted three-star award, Yannick has said: “I feel an immense joy, and I thank the Michelin Guide for the support it shows us with this new distinction. The restaurant is in a marvellous setting; it is truly up there where modern sauces are born. I am delighted for Monsieur Arnault, with whom our group shares his fundamental values of excellence and creativity. Thank you as well to the teams at LVMH Hotel Management, who have supported us since our first day in this crazy gamble to reinvent French cuisine. An enormous bravo to Gérard Barbin whose work ethic and consistency are exceptional. Bravo to all of you, and thank you.” This third star recognises the work and bold creativity of Yannick Alléno and the team of Cheval Blanc Courchevel. Since Alléno’s 2008 arrival at Le 1947, he has executed a cuisine in which flavours and taste are at the heart of every dish. He takes further inspiration from the diversity of local Savoie ingredients to refine his menu. For example, a signature dish of the season featured bone marrow-roasted pike with black pepper and vin jaune, gathering the essence of the region’s lakes and winter markets. The pike is roasted on a marrowbone, garnished with a butter-veiled cabbage leaf and spinach purée, and accompanied by a mille-feuille of spinach, fleur de maviar and Arctic char gravlax. Cheval Blanc Courchevel opens its doors every year from mid-December to early spring. Courchevel is accessible by car from Paris, Lyon and Geneva airports, as well as Chambéry and Moûtiers train stations. An airfield is also available for private charters, and acts as the ideal point of departure to discover Les Trois Vallées by air. www.chevalblanc.com GSTAAD | SWITZERLAND
Opened in December 2016, The Ultima Gstaad is a new luxury boutique hotel that oozes style and sophistication and combines traditional and modern-day influences, located in the heart of the very prestigious village of Gstaad. Offering a luxury concept that provides an extraordinary level of refinement, relaxation and style, visiting The Ultima is a unique experience. It allows you to enjoy the peace and conviviality of a private chalet, but with all the comfort of a luxury hotel. »
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« The Ultima Gstaad is currently one of the most soughtafter addresses in the heart of the village of Gstaad, but this doesn’t mean that exclusivity is lost; this resort is the height of discretion. In fact, there is no reception here: each guest receives customised service, and is welcomed by a personal butler who will take care of their every need, 24 hours a day. These discreet and efficient butlers offer the guarantee of complete peace of mind during your stay. The Ultima Gstaad is a design lover’s dream come true. The hotel has been designed and created to be a work of art in which each object and decorative item has a place and contributes to the overall aesthetic appearance. The resulting interior combines traditional and contemporary influences: ancestral craftsmanship is revisited with resolutely contemporary compositions. Even the foyer is a masterpiece, lit from ceiling to floor by a magnificent Baccarat crystal chandelier for guests to admire when they cross the threshold. On the left, a welcoming rounded bar houses a stunning grand piano made entirely of glass. It creates a unique yet perfectly harmonious and finely balanced impact on guests arriving at The Ultima. Within the hotel there are 11 suites and six residences, as well as an Italian restaurant, a Spa by La Prairie for face and body treatments, and an Aesthetics Clinic and a team that are constantly attentive to your needs. The 11 suites, named as Junior, Deluxe, Signature, Prestige and Presidential, combine generous spaces, perfect comfort, technology and absolute privacy to superb effect. Alternatively, the six magnificent residences offer privacy, all the services of the suites and the conviviality of a shared living space. These spaces offer a very high level of comfort and sophistication where everything is incredibly beautiful – glass or crystal hanging lights above the diningroom table, leather or plush velvet-upholstered armchairs, marble kitchen, and more. They are described as being ‘six worlds devoted to your wellbeing’ and include: two to four bedrooms, a kitchen, a dining room for up to 10 guests, a huge lounge, bathrooms, and a walk-in wardrobe. They offer everything you would want in terms of comfort, refinement and modernity – and more! The Ultima is so intent on making everything as easy as possible for you that you can also benefit from the same services as those of the hotel. For example, you can ask
ABOVE The Ultima Gstaad Duchessa Restaurant The Luxury Signature. BELOW The Ultima Gstaad Piano Lobby.
a private chef to prepare a meal for you and your guests so that you can relax, or entertain just like you were at home, create a picturesque alpine setting for dinner, a romantic outing in a horse-drawn carriage, an adventurous outing with sled dogs, an amorous rendezvous, an important meeting, a day of shopping to plan, or even fondue in the heart of the mountains! And let’s no forget that among all this interior decadence, the hotel is surrounded by the spectacular Bernese Alps. The Ultima Gstaad is located just outside the village in the direction of the Glacier 3000 cable cars and lifts, and offers ski-to-door access during the winter season. It is part of a resort with 137 miles of slopes, rising to an altitude of 3,000m, and is yours to explore. The area offers a fantastic playground for alpine skiing and snowboarding, including various trails for snowshoe trekking and winter biking. The scene is set; luxurious chalets, sloping roofs covered in glistening snow, a bright blue sky and, in the distance, the snow-capped Alps. It is a destination that will truly please any discerning skier. When you return from a great day on the slopes, the welcoming warmth and comfort of the Ultima Gstaad awaits you for a moment of pure relaxation and cocooning. If you are feeling somewhat famished, then the hotel’s signature dining venue, The Duchessa, offers the very best of transalpine traditions with a contemporary twist. The atmosphere is as refined as it is festive, with designer furniture – from the seats to the tables and the light fittings – fine dinnerware, perfect comfort, music and more, all inviting you to embark on a gourmet culinary voyage. For a romantic dinner, you can choose one of the small tables near the large fireplace. For an evening with friends, you can opt for a large, beautiful table lit up with superb chandeliers. The Duchessa promises all the aromas, colours and flavours of gourmet Italian gastronomy. Extremely fresh and high-quality ingredients are prepared according to delicious recipes, which create lively, authentic and refined cuisine. In Gstaad there is a palpable excitement in the air: the slopes and trails call out to those who love skiing and the great outdoors. But it’s the Ultima Gstaad that adds that extra bit of magic, which makes the whole winter wonderland experience truly come alive.
IMAGES © F. NANNINI; FREDERIC DUCOUT
THE FIGHTING SPIRIT
After being left paralysed due to an accident, Patrick Mayer’s sporting career quickly ended as a result. But when one door closed another door opened, leading him to start his pioneering company, Wheelblades…
reestyle snowboarding was Patrick Mayer’s biggest passion in life. At the age of nine he had already ridden a snowboard for the first time and was immediately fascinated by the sport, which was back then still quite new. His talent grew over the years and soon Mayer knew that he wanted to become a professional snowboarder. In 1996 he decided to move into a residential sports school in the Swiss mountains to realise his ambition. It was a step that required a lot of courage, but the only way in which he would have the opportunity to combine his education with sports. After his arrival in Switzerland he advanced quickly and found his first sponsors, as well as working his way up the ranking lists. His dream appeared to be coming true. But then things suddenly took an unexpected turn for the worst. At a competition in 2000 Mayer fell so badly on his back that he had to be flown by helicopter to hospital for emergency medical care. In the hospital suspicions were confirmed Mayer had partial paraplegia and all his sporting dreams were suddenly stripped away. From then on he was forced to accept what this inevitably entailed. Paraplegia means using a wheelchair for the rest of his life. For Mayer
this information came as a shock, but giving up was not an option. He understood that his life was too precious to give up without a fight at the age of 21. So, Mayer accepted the challenge and fought his way back, step by step to a life with many uncertainties ahead, but also many unknown new chances. And this fighting spirit has certainly paid off. Today, the young inventor is now running his own company known as Wheelblades. The company designs and creates innovative products for physically disabled people to increase their mobility on all terrains and in every situation. This includes the outdoors and sport, which requires smarter aids and devices. This is where Mayer wants to start a technical development to improve the world of physically impaired persons. Mayer is of the opinion that integration should not be limited to just urban life, it also needs to take place in every walk of life.
CAP ADRIANO MALLORCA’S PREMIER ADDRESS Within sight of Port Adriano, Mallorca’s most exclusive yacht harbour, the striking strip of coastline known as Cap Adriano rises up from the sea and offers its clientele magnificent sunsets overlooking the beautiful Malgrats Islands.
IMAGES © EDUARDO MARQUEZ
allorca constantly surprises people; its elegant capital Palma offers great shopping, culture and gastronomy. Beyond it, in the traditional villages and charming seaside resorts and harbours, there’s so much to discover with quality restaurants (there are now nine Michelin-starred restaurants on the island), top sports facilities and a mild climate with an average of 300 days of sunshine every year. Naturally, ‘luxury’ is a term used frequently to describe many things in Mallorca – hotels, shops, yachts – but none more so than in real estate. Defined as a state of great comfort or elegance, ‘luxury’ is an apt description of the nine villas that are currently being built in first sea line in Nova Santa Ponsa. Why is it so special? Cap Adriano offers the ultimate in sea-front living. This unrepeatable landmark project in south-west Mallorca enjoys an exceptional geographical location in one of the most desirable areas on the island. The project features exclusive frontline properties with direct access to the sea, and the entire site is southfacing to maximise exposure to sunlight. It’s surrounded by landscaped gardens bursting with colour and the evocative scents of the Mediterranean. It also boasts a central concierge and 24-hour security programme for residents. This feature is vital for safeguarding assets, which includes the likes of interior courtyards, personal gyms, private cinemas and wine cellars. Each villa will embody unadulterated home luxury. The finest materials such as wood and natural stone, as well as the technical equipment and the contemporary
interior, underline the exclusivity of Cap Adriano. Light and a spacious and fluid room design together create a contemporary living experience at the highest level. Large terraces, private pools and elaborately landscaped gardens will imbue each villa with its own unique flair. A 24-hour security service and a comprehensive concierge service guarantee absolute peace of mind to enjoy a relaxing home lifestyle. Palma and the international airport are both within fast and convenient reach. Being the last project of its kind and nestled in garden grounds spanning 24,000 square metres, nine unique luxury villas are taking shape here right next to the coast and with direct access to the Mediterranean. With spectacular views across the open sea with the picturesque Malgrats Islands to the west and Port Adriano, the super-yacht harbour designed by Philippe Starck, to the east, these exceptional residences were designed to take full advantage of Mallorca’s natural coastal beauty, which you will undoubtedly never tire of. Cap Adriano is easily accessible, being located within close proximity to Santa Ponsa, four challenging golf courses, and less than 30 minutes’ drive to the airport and Palma, the island’s gastronomic and cultural capital. The island provides vast variety, allowing you to walk in the Sierra Tramuntana Mountains, a UNESCO World Heritage Site, in the morning and sunbathe on the beach in the afternoon, among much more.
CONTACT MALLORCA-SANTA PONSA Engel & Völkers – T. 34 971-69 90 63 email@example.com • www.capadriano.com 99
OPPOSITE Stunning terrace for outdoor living with panoramic coastal views. ABOVE CLOCKWISE FROM LEFT Private Mediterranean garden leading down to the coastline; State-of-the-art contemporary designer villa on the sea-front; Generous sized pool and sunbathing terrace.
Cap Adriano · Mallorca For those who seek the exceptional Cap Adriano oﬀers the ultimate in sea-front living. This unrepeatable landmark project in Mallorca‘s southwest enjoys an exceptional geographical location in one of the most sought after areas close on the island with direct coastal access and panoramic sea views over the Malgrats Island and Port Adriano. Cap Adriano is an exclusive and private gated community with secure controlled access, complete maintenance and concierge service. The constructed areas for the villas vary from 1,000-1,500 square metres – generously sized to ensure maximum comfort. Inside an open plan
LOCATION SPAIN, MALLORCA PRICE FROM EUR 8,9 MIO. CONSTRUCTED AREA 1,000 - 1,500 sqm E&V ID W-0233RP CONTACT ENGEL & VÖLKERS - MALLORCA - SANTA PONSA (ES) PHONE +34 971 69 90 63 E-MAIL SANTAPONSA@ENGELVOELKERS.COM WEB WWW.CAPADRIANO.COM
concept divides and harmonizes each area into an exciting space with state-of-the-art interior design and large floor to ceiling windows to ensure plenty of light and maximize the views from all over the property. Blending the outdoor space with the interior are attractive stone and wooden decked terraces and pergolas to provide shade. This is the perfect environment for outdoor living and relaxing in Mallorca’s warm climate. Imagine watching the sun rise over the sea and spending lazy days sunbathing around the private pool or diving into the clear blue sea. This is living. This is Cap Adriano.
Andorra . Belgium . Chile . Czech Republic . Germany . France . Greece . Italy . Ireland . Croatia . Austria . Netherlands . Portugal . Russia . Switzerland . Spain South Africa . Thailand . Turkey . United Kingdom . Hungary
AN INDONESIAN IDYLL
IMAGES © BULGARI RESORT BALI
Blending traditional Balinese style with dramatic contemporary Italian design, as well as the latest Michelin star cuisine from Luca Fantin, the Bulgari Resort Bali offers an exquisite piece of paradise.
he Balinese property from Bulgari Hotels & Resorts opened its 59-villa property in September 2006. The breath-taking natural beauty of this secluded setting is matched only by the exquisite design of Bulgari Hotels & Resorts’ newest addition to the luxury group, which debuted in 2004 with the opening of the Bulgari Hotel in Milan. The three key elements that distinguish the Bulgari Resort in Bali are its unique location, the blend of traditional Balinese style with dramatic contemporary Italian design, and the variety of services that have all been crafted with the same attention to quality that has always distinguished Bulgari creations. The resort is comprised of 58 villas with ocean view, 5 mansions offering 3 to 5-bedroom accommodations, and the 1,300-sq.metre Bulgari Villa. All accommodations offer a plunge pool and patio with secluded tropical garden, high technology features and an extensive range of amenities. Besides its unrivalled natural setting, the resort also boasts sophisticated facilities, such as the Italian and Indonesian restaurants, the lounge bar, the Spa and the cliffedge pool, which have been planned to become the vibrant hub of the resort. A Bulgari store, a Balinese arts and crafts store as well as business, conference and wedding facilities complete the resort’s unique features. An impressive Hindu Temple rises on the highest point of the property, designated as a place of worship in accordance with the Balinese
ABOVE Il Bar. BELOW Bulgari Villa.
tradition, while, further inside, the imposing arrival pavilion with its magnificent proportions and masterful design welcomes guests. Italian-inspired and locally influenced-cuisine also distinguish the two poolside restaurants and the cliff-top bar from others in the region. The Sangkar, the Indonesian restaurant, offers authentic Balinese dishes with a selection of international specialties, while the Italian restaurant serves a contemporary interpretation of Italian cuisine in a suggestive and more formal atmosphere. Superior quality of produce, refined techniques and creativity are the fundamental ingredients of the resort’s cuisine. Then there is Il Ristorante by Michelin-starred chef Luca Fantin, an Italian-inspired venue that pays homage to classic dishes from the country. Guarding the same spirit of the successful and award winning, Il Ristorante - Luca Fantin in Tokyo, the restaurant maintains its credentials for being one of most sophisticated dining experiences possible. The menu of the new BVLGARI Il Ristorante - Luca Fantin in Bali, pays homage to traditional Italian cuisine with local, organic ingredients such as tuna, squid, baby pig, pumpkin, corn, lime kafir, mango and coconut. Open for dinner only, the 36-seat restaurant features both Fantin’s signature dishes such as squid ink gnocchi with raw cuttlefish as well as cold spaghetti with caviar and Wagyu beef eggplant, as well as new creative interpretations inspired by the generous richness of the isle of Bali, which include tartare with avocado cream and smoked vegetable, Fassone Beef Tagliata Red garlic and grilled vegetables. The resulting menu characterized by constant research for new colours, tastes and presentations and offers a truly unique dining experience. 101
Armani Hotel Dubai bring together the impeccable taste of Giorgio Armani and the expertise Emaar Hotels & Resorts, to create a brand and a product that is unsurpassed in innovative design, style, form, and function.
xperience authentic Dubai hospitality and true Italian luxury in the sophisticated comfort of their 160 stylish living spaces. Featuring the personal touch of Giorgio Armani throughout, Armani Hotel Dubai offers you an award-winning culinary journey that takes you from the heart of Italy and Japan’s Pacific archipelago to India’s rich heritage and the shores of Europe and the Mediterranean. Some of the excellent gastronomic haunts include: ARMANI/LOUNGE Armani design accents, understated luxury and premium views over The Dubai Fountain, put the Armani/Lounge at the heart of the hotel. Offering a unique lounge experience at any time of the day, here classic tradition is reinvented. Offering classic dishes with Italian inspiration, even the new afternoon tea menu at Armani/Lounge blends signature English flavours with a contemporary Italian twist. ARMANI/DELI Offering an authentic culinary experience with Italian flair, with the best European ingredients and a vibrant location in Downtown Dubai. Here guests are able to enjoy a simple snack to an indulgent brunch at the Italian-inspired gourmet market. ARMANI/AMAL Time-honoured cooking method, signature ingredients and the most authentic of recipes is recreated at Armani/Amal. The perfectly paired interiors and traditional musicians also help to create a truly unique dining experience. ARMANI/RISTORANTE At the signature restaurant of the hotel you can savour traditional Italian cuisine and modern interpretations of
ABOVE Armani/Ristorante, signature restaurant. BELOW Gold Cappuccino in the Armani/Lounge; Capesante.
classic dishes. The finest ingredients, accomplished chefs and most authentic of flavours can be enjoyed against a stylish, contemporary backdrop. Some of the signature dishes recommended by their talented team of chefs include: Capesante - This Italian main course matches the flavours of seared scallop with carrot puree, which is infused with lemongrass and cured smoked duck breast. A mix of sliced heirloom carrots and crispy purple potato chips is served along with a crunchy glacialis salad that lends texture to the dish. Equally, the ‘Risotto Scampi’ is not to be missed. The ‘Risotto Scampi’ mixes flavours of land and sea together. Whilst the risotto is cooked with watercress extracts to render colour and taste, it is topped with seared langoustine and slices of bottarga bringing the scent of the sea to the plate that contrast with the mature zest of the watercress.
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AUTHENTICALLY ALPINE Nestled in the Alps, The Chedi Andermatt luxe hotel combines traditional Swiss chalet style with subtle Asian expressions. With an authentic atmosphere and stellar service, this stunning hotel will leave an unforgettable impression.
n a Swiss Alpine village once used as a filming location for James Bond’s Goldfinger, a new breed of luxury hotel has come to Europe, boasting a style that Bond himself would admire. The Chedi Andermatt Hotel & Residences opened in 2013 and, in the words of Melanie Thiel, responsible for the sale of the luxurious properties belonging to the hotel: “It marks the European debut of the grand hotel for the 21st century. People come to The Chedi for the experience and you need to come now because in a few years everybody will be coming here.” The Chedi is hot stuff – quite literally. As Melanie proudly points out, the property has over 200 fireplaces – “that’s more fireplaces than we have rooms and residences. We have them in every bedroom and every public space, and lots of outside fire pits. It makes the whole experience very romantic.” Within this stunning mountainside fusion of Asian
ABOVE The large divans in the lobby lounge are extremely cozy. Whether for afternoon tea with live piano accompaniment, for having an aperitif or just to read a newspaper - a perfect place to relax and see what is going on in the hotel. The special pyramidal design of the ceiling recalls the origin of the name “The Chedi”: as Chedi referred to a part of a Wat, a Buddhist temple in Thailand.
and Swiss themes situated just one hour from Zurich and two from Milan, The Chedi Andermatt features an awardwinning spa, outstanding restaurants and has recently been awarded “Gault Millau Hotel of the Year 2017”. Moreover, the hotel is open all year round so in the summer guests and residences owners can enjoy golf, hiking and cycling, in addition to the winter delights of skiing, snowboarding, cross-country skiing, snow-shoeing and tobogganing. While many luxury Swiss hotels are located in resorts such as Verbier, The Chedi Andermatt prides itself as being off the beaten track and therefore able to offer more than just 24-hour exposure to big- brand shopping. Instead, the experiences on offer are more authentic, being firmly entwined with the local land. “The hotel team can arrange packages so you can experience the local community,” says Melanie. “You can go hiking with the goat herds before you have a five-star barbeque in a meadow, or you can meet a » 105
BOTTOM Xxx. BOTTOM Xxx.
« dairy farmer, learn how he produces his cheese and have breakfast with him.” Luxurious touches are on offer at the spa, which has saunas, steam baths, a state-of-the-art gym, an indoor pool beneath a glass ceiling and an outdoor pool, heated all year round. For dining, there’s a choice of four restaurants including a Japanese restaurant that employs Switzerland’s only sake sommelier, while the main restaurant boasts an excellent cheese cellar, filled with local hard and soft cheese with matching wine. A ski butler will help guests and residence owner’s work off their dinners on the slopes – they become sports butlers in summer, providing similar guidance for everything from golf to angling. There’s a private ice rink in the courtyard, and the hotel rooms and residences are spacious and equipped for luxury. If all of this sounds particularly appealing, The Chedi Andermatt offers the opportunity to purchase a residence within the luxury hotel for permanent use. You can then decide whether to keep this for yourself or return it to the rental pool. There are no restrictions for non-Swiss to purchase property freehold or to use the property as a holiday home. Either way, it provides owners with the chance to gain a permanent foothold in this gorgeous environment. “We are a year-round destination,” says Melanie. “It’s the perfect luxury pit stop for when you want to explore one of the most beautiful areas in Europe.” The Chedi Andermatt comprises 50 hotel rooms and 119 residences for sale of which 13 penthouses. The luxurious one- and two-bedroom residences, ranging from 95 to 240 square metres living space, are fully furnished. Penthouses range from 189 to 616 square metres living space and come unfurnished, allowing buyers to create their dream property in the Swiss Alps. All residences are impeccably presented, combining the traditionally alpine with contemporary design. Prices 106
LEFT In summer, the Courtyard is an oasis of calm: for a sundowner, a sun bath and a short walk to the outdoor pool in summer. Of course you can also order food from a small menu here. RIGHT This gourmet restaurant offers Swiss, European and Asian dishes, which can be combined with first-class wines. BELOW To the left and the right of the spacious living- and dining area the 2-bedroom Apartment Residence offers 2 generous bedrooms with en suite bathrooms offering a rain-shower, bath-tub and walk-in closet.
start from CHF 1.69 Mio for a one-bedroom residence, from CHF 3.29 Mio for a two-bedroom residence and from CHF 4.12 Mio for a penthouse residence. The Chedi Andermatt is the first landmark of the new Andermatt resort development, set to emerge over the next 10 years on a 1.4-million square metre land area. The development includes six 4- and 5-star hotels, 42 apartment buildings, 25 exclusive luxury villas, a shopping promenade with restaurants, an 18-hole championship golf course, a sports centre with wellness services, concert and event facilities, and underground car parks. The Andermatt ski facilities are currently being modernised and connected with the neighbouring ski area of Sedrun to create a firstclass ski arena. This well-serviced facility with around 120 kilometres of superb slopes will keep skiers content and challenged in wintertime.
Become a Residence Owner at The Chedi Andermatt The Residences within the 5-star Deluxe Hotel The Chedi Andermatt are perfectly designed by awardwinning architect Jean-Michel Gathy. They offer 95 m² to 240 m² living space including luxurious finishes, full equipment and impeccable furnishing at purchase prices starting from CHF 15 500.– per m². Penthouses at The Chedi with 189 m² to 616 m² living space come unfurnished allowing buyers to create the interior design individually.
No restrictions apply to foreigners to buy property freehold or to use the Residence as a second home. Benefits include membership for the private spa, underground parking with valet service, concierge, ski-butler and the option to play golf on the Andermatt championship course. Owners have the option to participate in the hotel rental program.
Please contact for detailed information or a viewing on site: +41 (0)41 888 06 06
BEHIND THE SCENES Offering timeless glamour in an area bursting with rich history, FOUR speaks to Senih Geray, General Manager at the St. Regis New York to find out why this luxury venue is more than just your average NYC hotel. WHERE WERE YOU BORN AND WHERE DID YOU GROW UP? “I was born and raised in Ankara in Turkey, and finished high school in Munich and completed college in London.” HOW DID YOU GET INTO YOUR LINE OF WORK? “Truly by coincidence. I was on my way to the US to pursue my MBA degree, but had the chance to stay at a friend’s resort for a week during the summer break and my plans changed completely. Instead, I went back to London and did a second degree in Hospitality Management. The rest is history, and here we are after 28 years!” TELL US A BIT ABOUT THE DESIGN AND CONCEPT OF THE ST REGIS NEW YORK “The St Regis New York was opened in 1904 by John Jacob Astor IV, whose vision was to create a hotel where his close friends and family felt like they were guests in his private home. Today, after a series of renovations, the hotel retains this essence and is meant to feel as though you are in a luxury New York City apartment building. The design combines classic sophistication with a modern sensibility, providing guests a timeless glamour that would feel relevant to today’s guests and the Gilded Age-era clientele.” 108
ABOVE 2017 Bentley Courtesy Car in front of the St. Regis New York.
WHAT MAKES THE HOTEL SO SPECIAL, IN YOUR OPINION? “There is such a rich history associated with the walls of the St Regis that cannot be re-created. From the invention of the Bloody Mary – or Red Snapper, as we like to call it – to rooftop jazz performances with the greats to infamous parties thrown by hotel guest Salvador Dalí and more, when they step off Fifth Avenue and enter through the revolving doors of the hotel, guests are transported to a place that feels important. After being at the hotel for many years, this feeling has yet to disappear.” DO YOU THINK THERE HAS BEEN A SHIFT IN WHAT PEOPLE LOOK FOR IN A HOTEL? IF SO, WHY? “With time, any hotel needs to evolve to meet the needs of its current generation of guests. For us at St Regis, this means making sure that we incorporate the latest technology into all of our guest rooms and public spaces, offer great wifi, and so forth. We recently installed an electric car-charger for guests to use, as well. However, I must say, that the needs of today’s guests are quite similar to those of the first patrons of the hotel in the early 20th century. Guests still want most of all impeccable service provided via our signature St Regis butlers, and requests are still most often a cup of coffee in the morning or a pressed
IMAGES COURTESY OF THE ST. REGIS NEW YORK
garment. After all, the needs to be recognised and pampered are timeless.” WHERE DOES THE INSPIRATION COME FROM FOR THE HOTEL DECOR? “The hotel décor is inspired the next generation of luxury traveller, someone who is increasingly international and worldly while still maintaining the Beaux-Arts aesthetic and ‘bones’ of the hotel. You will still find Waterford chandeliers hanging throughout the hotel, but also animal prints, sumptuous leathers and more contemporary pops of colour. Many of our top suites are inspired by apartments, thus are curated to have accessories that reflect souvenirs that a well-travelled person may have acquired from their stops around the world.” CAN YOU TELL US ANY OF YOUR FAVOURITE ROOM OR SUITES, AND WHY? “I am particularly drawn to our designer suites – our Dior Suite, Bentley Suite and Tiffany Suite. Each offers an aesthetic entirely singular to that room that speaks to the brands that inspired them. No other hotel in the world offers rooms like these, and they serve as a point of differentiation for us in the ever-competitive luxury hotel marketplace.”
ABOVE CLOCKWISE FROM TOP LEFT The St. Regis New York exterior; Lobby; Ballroom; Tiffany Suite Living Room; Imperial Suite Living Room.
DO YOU THINK IT’S IMPORTANT TO CHAMPION LOCAL PRODUCTS AND CRAFTSPEOPLE WITHIN THE HOTEL? “We want guests to feel as though they are staying in New York, as opposed to staying at a hotel that happens to be located in New York. We have city-specific pieces of art and photography hung throughout the hotel and guest rooms created by New York artists.” WHAT DO YOU HOPE GUESTS WILL EXPECT WHEN THEY WALK INTO THE HOTEL? “I hope that guest expect impeccable hospitality and anticipatory service. We look forward to meeting these high expectations.” WHAT DO YOU THINK WILL LEAVE THE BIGGEST IMPRESSION ON GUESTS WHO VISIT THE ST REGIS NEW YORK? “Beyond the beauty of the hotel itself – our guests’ first impression _ we hope that they remember their time at the hotel as a truly special occasion. We have guests that have been staying with us for decades and know that they will always have a certain level of service that is really unmatched. We always aim to make guests feel at home – whether they are with us for a drink, a night or a month. 109
A PLACE LIKE NO OTHER Antioco Piras steps inside South Beach’s premier hotel, Faena Miami Beach to find out more about why the creative venue not just a place to stay, but a platform for the extraordinary.
lan Faena, the businessman and artist behind the Faena Group hotel chain, clearly had a vision for Faena Miami Beach. The new opening has the involvement of some of the world’s best architects, interior designers and creatives: Norman Foster, Philippe Starck, Baz Luhrmann, Catherine Martin and Damien Hirst; quite the all-star cast. The £426m restoration of the Saxony Hotel, originally built in 1947 by George Sax and designed by Roy F France, was in its heyday known as the Queen of Collins Avenue; the hotel reigned in the 1950s and 60s, with regulars Frank Sinatra, Marilyn Monroe and Dean Martin hanging out, performing and dazzling the crowds here. Alan and the aforementioned creative have together created a new venue that recalls this mid-20th-century glamour: stunning Art Deco appeal, old-world grandeur, hardwood floors, sumptuous red velvet and cool bluetiled bathrooms. Hotel guests will be looked after by ‘experience managers’, who can assist in designing the overall experience – from pre- arrival planning to departure
BELOW Faena Hotel Miami beach is the epitome of modern glamour with stunning views of the ocean, bay, and Miami skyline, as well as pool views that pay homage to Miami’s Art Deco appeal and old-world grandeur.
arrangements. Sun-worshipers of all ages will love the palm-lined pool area and beach club Faena Playa, situated on 100,000 square feet of pristine white sand. Within the property there is a stunning 3,000sq ft theatre, with its weekend cabaret-style revues for guests and public. This adds a worldly flair to Miami Beach, as will special performances by musicians, dancers and singers from all over the globe. Faena Theater has recently debuted C’est Rouge!, an original Faena production. A sensual and seductive revue of singular vignettes set to Latin American and jazz rhythms by an extraordinary septet band, C’est Rouge! fuses entertainment, humour and beauty to showcase the ability of the human body to create aweinspiring performances. When it comes to the food and drink offerings, Faena is also home to some superb chefs with equally inspiring vision. Step forward, Argentine chef Francis Mallmann and young Paul Qui, a perfect balance between experience and a modern-day approach to food. Mallmann overlooks the hotel’s fire kitchen, Los Fuegos, offering a contemporary
IMAGES © FAENA / KRIS TAMBURELLO; TODD EBERLE; BILL WISSER; NIK KOENIG
take on Argentine dining. Paul Qui is heading up Pao, his first restaurant outside of Texas, which offers the chef’s renowned brand of Asian cuisine. I have to say that Faena is now my absolute favourite hotel in Miami. As much as I love the minimal Art Deco feel of most of the other hotel properties here – Delano South Beach, the Betsy Hotel, Loews, The Raleigh Hotel – I can’t resist the opulence and extravagant feel of the Faena. Some Miami properties don’t feel like you’re getting what you pay for and fall short – but not so here. I am also a huge fan of Baz Luhrmann’s style and flair, hence the hotel feels like you are caught in the middle of the glamour of The Great Gatsby and Chicago, with a touch of the craziness of Romeo + Juliet.
ABOVE The luxury hotel embraces modern art, architecture and culture throughout the grounds. “Gone but not Forgotten” by Damien Hirst commands attention in the Faena hotel’s outdoor space, while golden pillars give guests an opulent welcome in the lobby. BELOW Luxe textures and vibrant colour palettes define the interiors of the Faena, as well as the outdoor dining area at Los Fuegos. (pictured)
During my stay I occupied a Premier Oceanfront Suite. The size of the room and facilities are perfect, with only one criticism: I felt that the singular sink and size of the bathroom weren’t adequate for the size of the room. The bedrooms are outfitted with bright turquoise-velvet drapes and a red-velvet sofa, coral armchairs and a stunning Deco area. Animal prints, brushed-gold fixtures and diamondpatterned wood-grain furnishings are used as accents. The room had a large balcony with superior views. Staff were attentive, friendly, in the know; it’s simply an all-round brilliant hotel. Faena now comfortably sits in my personal top 10 hotels in the world list. A must for anyone seeking luxury and playfulness in an already playful city.
BiZi TAKiP EDiN
LEAF PEEPING WITH JEREMY JAUNCEY The founder and CEO of award-winning media company, Beautiful Destinations reveals his exclusive tips on how to get the best travel shots this autumn and where you need to go to get them.
ne of the most magical moments of the year is when autumn foliage emerges in beautiful shades of red, yellow, orange, purple and blue. It’s a photographer and videographer’s dream to capture these vibrant colours as nature plays its course during leaf peeping season, which takes place late September through mid-October in the northern hemisphere. Let’s explore where to go and how to capture these moments to share with friends and loved ones. THE CATSKILLS, NEW YORK Whether you’re driving, hiking or riding a train through the region, the opportunities for leaf peeping stretch on for miles in The Catskills. Mount Utsayantha towers more than 3,000 feet above the village of Stamford. When you’re at its peak, you will find a fire tower to climb for a 360-degree
ABOVE Mount Utsayantha in The Catskill Mountains of New York.
view of the mountainside. At Hunter Mountain, you can ride a six-passenger chairlift for stunning views of the northern Catskills, and in some cases even the Berkshire Mountains of Massachusetts and the Green Mountains of Vermont when the sky is clear. LAKE MEMPHREMAGOG, VERMONT Vermont is the largest producer of Maple Syrup in the United States, and Maple Trees’ leaves change most dramatically during the season. Memphremagog Lake sits right on the Canadian border and is a popular lake house rental destination in Vermont. The mountains and town of Newport provide a beautiful backdrop of changing autumn leaves. Shattuck Hill is one of the more popular spots in the area that overlooks the Lake and surrounding trees. » 113
PARIS, FRANCE One of the most romantic cities in the world, Paris becomes even more charming during autumn as hues of golden leaves surround beautiful spots around the city. In the Jardin des Tuileries, fountains, chestnut trees and the Arc Du Triomphe await, the ideal spot for a picture-perfect moment. Parc des Buttes Chaumont is the steepest park in Paris, where a hilltop temple and breathtaking waterfall offer a scenic escape from the bustling city streets. KYOTO, JAPAN One of my all time favourites, the viewing of autumn leaves is called “momijigari” in Japanese. Famous for cherry blossoms in the spring, maple trees surround the city’s many temples turning a fiery red during the autumn. Tofuku-ji, Nanzen-ji, Ginkaku-ji and Honen-in Temples are all iconic sights during the season and in the mountain village of Takao, the mountainsides are filled with colour-changing maples. PRAGUE, CZECH REPUBLIC The capital city has earned the nickname “Golden Prague” for it’s vibrant colour change during autumn. The Petřín Hill Observation Tower is set upon the city’s highest hill, offering incredible views of copper and gold foliage. Průhonice Park, a UNESCO World Heritage Site, is another popular spot from the top of the Gloriette, a garden pavilion perched high on a hill behind the U.S. Embassy in Prague. NEUSCHWANSTEIN CASTLE, GERMANY One of the most popular tourist destinations in Europe and a firm social media favourite, the nineteenth-century Romanesque Revival palace sits on top of a hill in the Alps of Bavaria, Germany. The surrounding landscapes creating a vibrant backdrop to the fairytale-esque castle as the leaves start to turn. While taking photos or videos during your leaf peeping adventure, use the geo-tagging tool in Instagram for inspiration. This will bring up all the photos and videos 114
ABOVE Kaaterskill Falls, located in the eastern Catskill Mountains of New York. BELOW Neuschwanstein Castle is a nineteenthcentury Romanesque Revival palace on a rugged hill above the village of Hohenschwangau near Füssen in southwest Bavaria, Germany.
that have been taken in that place, showing you what works and what other unique techniques visitors have used to capture their shot. It will help you come up with a different way to shoot, or tell you the best position to shoot from. When shooting in the wilderness, the Beautiful Destinations team prefers to visit just after it has rained and the sun is emerging again. Foliage will be shiny and lush, creating vibrant colors, beautiful tones and the potential for amazing reflections in puddles or pools. Use natural elements to frame your photo (e.g. tree trucks or leaves) and try to have a focal element in the shot which people can focus their attention on, maybe something with a contrasting color or a path that is leading through the trees. Avoid going in the middle of the day. During this time, light shines through the leaves and sometimes leaves harsh shadows and blown out highlights, giving a very spotty look. If it’s cloudy, morning or evening, you have a much better chance at even lighting to really show off colours. If you are shooting trees within a mountain range, always think about layers. There are so many different environments and micro-climates that sit between you and the peak of a mountain, so find a vantage point that allows you to see the different layers and capture the changing conditions. Always look for leading lines like roads or fences. For example, the foreground could be a river snaking through the frame, the middle layers leading up the mountain could be different types of forest, and then they all lead to the mountain in the background. This also provides a sense of scale. After you’ve captured the perfect shot and you’re ready to edit, download a professional editing app such as Snapseed or VSCO to fix and enhance your photo. These apps will help sharpen an image or bring out the saturation of the leaves’ color.
Follow @beautifuldestinations on Instagram for any autumn travel inspiration and ideas!
IMAGES © BEAUTIFUL DESTINATIONS
design by Sebastian Herkner www.schramm.ag
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