FOUR Magazine Vol. 1 2023

THE WORLD’S MOST EXCLUSIVE SNEAKER

CUTTING-EDGE CRAFTMANSHIP

A look at the Hublot Big Bang Unico Gourmet, a striking timepiece created from the same metal used to forge chef’s knives: the legendary Damascus steel.

PRECIOUS POSSESSIONS

FOUR sits down with Anne Louise Blichfeldt Winther, CEO of Bolou Fine Jewellery, to discover how this Danish brand creates unique works of jewellery art.

Lifestyle Fine Dining

VICKY LAU

TATE Dining Room, Hong Kong

RESTAURANT DIARY

A round-up of the best dining venues in Wales.

NIKO ROMITO Reale, Italy

ARNAUD

LALLEMENT

L’Assiette Champenoise, France

SANTIAGO LASTRA KOL, London 66

CREATIVE CUISINE

Chef David Knapp of Club Thirty-Nine in Monte-Carlo shares the creative process behind the creation of his delicious and nutritious cuisine.

COCKTAIL PAIRING

Using No. 3 Gin, The Rivoli Bar at The Ritz London has created a quartet of sublime cocktails that ooze elegance and finesse.

Sophisticated design meets superior craftsmanship. We turn any room into a one-of-a-kind sauna and spa oasis, naturally shaped by your very own ideas. Find out more at www.klafs.com

Travel

Leading private aviation company VistaJet unveils its recipe for creating the ultimate fine-dining experience in the sky. 90

TRAVEL COLUMN

A trip to the opulent Grand Tirolia hotel in Kitzbühel, set in the heart of Austria’s legendary ski area, Tyrol. 92

ALPINE ADVENTURE

PARADISE FOUND

FOUR visits Patina Maldives, Fari Islands to discover what makes this magical resort a cut above the rest.

A luxury-imbued layover at the palatial Cheval Blanc Paris. 98

TRÈS CHIC

DAZZLING DUBAI

A look at all the treasures that Bulgari Resort Dubai bears, from Michelin-starred dining to sumptuous suites and everything in between.

CHECK IN

It’s ski season, and in celebration of one of our favourite times of the year, FOUR tours the latest luxe ski hotels to open across the globe.

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Property & Design

SWISS EXCELLENCE

A look at swissFineLine’s high-quality frameless windows and doors that create a seamless flow between the indoors and outdoors.

HEALTH AND HAPPINESS

FOUR finds out more about why saunas are the perfect addition to any home from KLAFS, the leaders in durable, high-quality sauna, pool, and spa products.

In Pursuit Of The Extraordinary

Driven by a desire for luxury that feels both intriguing and ownable, the world’s most seasoned travelers will find in Habtoor Palace Dubai a coveted base of exploration. From its grand lobby with marble gilded staircases, to its legacy suites – a Bentley Suite and Sir Winston Churchill Suite; all is seamlessly choreographed through butler service to deliver a distinctive hospitality experience.

Habtoor Palace Dubai is fully eligible for Hilton Honors rewards programme

Al Habtoor City, Sheikh Zayed Road, Dubai, United Arab Emirates Tel: +971 4 435 5544 ~ reservations.habtoorpalace@hiltonalhabtoorcity.com www. habtoorpalace.com @habtoorpalace

It’s the start of a brand-new year, a clean slate to rekindle all those dreams and goals and set a plan in action for all you want to achieve over the next twelve months. Whether it’s to travel more, expose your palate to new flavours, renovate your home or focus on your health, this is the perfect time to get the ball rolling. For me, there’s a lot I want to accomplish this year, but one thing that stands out from the rest is the idea of being present, enjoying each moment to the fullest and not sweating the small stuff. As my mother says, “Life is momentary.” So, more than anything, you need to grab this life you have by the horns and make the most out of every experience.

Part of this idea is relishing life’s small joys, and this, for me, includes spoiling myself every now and then. Beautiful jewellery is definitely one of my favourite treats, and this edition serves up some stunning inspiration in this regard. In the lifestyle section, starting on page 15, we take a look at Swiss watch manufacturer Hublot’s stunning Big Bang Unico Gourmet timepiece, as well as sit down with the CEO of Bolou Fine Jewellery, a Danish brand that’s taking the world by storm with its stunning gemstone-encrusted pieces. Head over to these features if you want to add a little something sparkly to your wardrobe this year!

Another indulgence that many of us revel in is good food, and the chefs in this edition are serving up some incredible cuisine that’s definitely worth the trip. Starting on page 30, we sit down with Italian culinary icon Niko Romito, the mastermind behind several international restaurants, including three-Michelin-starred Reale at Casadonna in Italy. Guided by his passion for produce, he’s spearheading a revolution in the industry that has education at its core. Next, we visit Vicky Lau — the veritable queen of plating — at her duo of restaurants, soy-focused MORA and two-Michelin-starred TATE Dining Room, both in Hong Kong. France is our next stop, getting a taste of authentic Champagne with Arnaud Lallement at his three-star restaurant L’Assiette Champenoise. Finally, our gastronomic odyssey ends in London with Santiago Lastra, the chef who’s putting traditional Mexican cuisine on the global map with his restaurant, KOL.

If you’re planning on a year filled with new travel experiences, our travel section is jam-packed with endless inspiration, all starting on page 89. From a visit to the paradisiacal Patina Maldives, Fari Islands to a stopover at the everelegant Cheval Blanc Paris, a luxe stay at the Bulgari Resort Dubai, and a sneak peek at the best new ski hotels to open across the globe, we’ve rounded up the crème de la crème of travel. For those who are instead looking to spruce up their homes in 2023, our property and design section, starting on page 109, has a few ideas to get those creative juices flowing, too.

Kicking off the New Year in style, this edition is a treasure trove of all life’s greatest pleasures, from lifestyle to fine dining, travel and design. From all of us at FOUR, we hope that our first magazine of 2023 inspires you in your endeavours for this year. May this year be filled with success, health and happiness — and lots of love and laughter!

Clarisse Beeby Chief Editor

Don’t forget to stay up-to-date with news, recipes and features on our website at four-magazine.com or via Instagram at @four_magazine.

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Lifestyle

HOROLOGY MEETS HAUTE CUISINE

A limited-edition watch inspired by the world’s top chefs, the Hublot Big Bang Unico Gourmet is a horological masterpiece forged from the same metal used to create the highest-quality chef’s knives: the ever-durable Damascus steel.

Hublot has always been renowned for its exceptional quality and pioneering spirit. Extending its excellence further than just the traditional channels of watchmaking, the brand has collaborated with the world’s best chefs for a handful of years. In celebration of this, Hublot has unveiled a striking and impressive new timepiece: the Big Bang Unico Gourmet, a watch inspired by the globe’s gastronomic greats.

Hublot’s partnership with Michelin-starred chefs dates back to 2017 when the brand joined forces with renowned Swiss chef Andreas Caminada of three-Michelin-starred Schloss Schauenstein. Since then, six more Michelin-starred

OPPOSITE The Big Bang Unico Gourmet, a limitededition timepiece by Hublot forged from Damascus steel © HUBLOT SA.

ABOVE Left to right: chef Paul Pairet; chef Yannick Alléno; Ricardo Guadalupe, CEO of Hublot; chef AnneSophie Pic and chef Eneko Atxa © Pierre Mouton.

chefs have joined the Hublot family: Clare Smyth, Paul Pairet, Eneko Atxa, Yannick Alléno, Anne-Sophie Pic and Christian André Peterson. For the second time in its history, Hublot united all these remarkable culinary minds for a one-of-a-kind dinner in October 2022. Two of these chefs were gifted the honour of creating the cuisine with absolute carte blanche — the only requirement: the menu ought to be inspired by the words “first, unique, different”. This duo was none other than the illustrious Anne-Sophie Pic and Yannick Alléno.

Also, in tribute to this special allegiance that Hublot has formed with the world’s top chefs, the brand has created a watch inspired by the culinary arts. Of course, no chef is »

« complete without a knife, as no good meal can be made without this critical kitchen tool. And so, this became Hubot’s muse: to create a timepiece using Damascus steel, the most iconic metal used to forge a chef’s knife. Titled the Big Bang Unico Gourmet, this exclusive creation has been produced in a limited quantity of only 200 pieces. The gastronomic spirit is omnipresent within this watch, from the Damascus case and bezel to the bracelet made from the fabric of cooking aprons. The velcro fastener also guarantees the timepiece’s practicality — essential in a kitchen environment.

To ensure that the watch meets Hublot’s exacting standards, the brand has worked with Swedish manufacturer Damasteel to source its Damascus steel. Masters of forging this extremely robust and durable metal, the company has even trademarked their own version of Damasteel®, which they’ve crafted since 1876. This unique product comprises two types of steel and possesses a unique weave of patterned steel on its surface, which endows it with superior resistance. The two steel types — 304L, which is darker and constitutes mainly carbon, and 316, which is lighter — are combined in a similar way to the making of puff pastry: they are forged, folded twice and then pressed. The resultant patterned matrix that is rendered is always unique, akin to a fingerprint. For the metal to be perfectly adapted to the dimensions of the Big Bang Unico Gourmet, Hublot selected a special design featuring a pattern that combines age-old craftsmanship with Damasteel’s innovations. Surface corrosion of the

LEFT The Hublot Big Bang Unico Gourmet features a velcro fastener, guaranteeing its practicality in the kitchen © HUBLOT SA.

BELOW Only 200 of the Hublot Big Bang Unico Gourmet watches have been made, and this exclusive, limited-edition timepiece features a beautiful Damascus steel case © HUBLOT SA.

composite enables the stratification of the two different types of steel to emerge, unveiling the pattern through contrasting materials.

Epitomising the Art of Fusion in its truest form, the Hublot Big Bang Unico Gourmet unites the worlds of watchmaking and culinary arts in the most inspiring way. Using the legendary Damascus steel, Hublot has linked chefs’ wrists to their greatest ally in the kitchen — the knife.

ITALIAN LEATHER CRAFTSMANSHIP

RAW BEAUTY

With passion, craftsmanship and honesty as its guiding tenets, Bolou Fine Jewellery creates objects of immense beauty. Forged with skill using the highest-quality precious materials, each is a bespoke work of art crafted to last a lifetime. CEO Anne Louise Blichfeldt Winther tells FOUR more…

CLOCKWISE FROM LEFT

Bolou Fine Jewellery

Founder Bolette Louise Sig-Mathiasen; one of the flagship store’s large window displays in Charlottenlund, Denmark © Lars Mørch; “The Joy of Karamu” tiara and integrated chandelier earrings in 925 sterling silver with pearls and antique, fancy cut diamonds, a project commissioned for the exhibition “Silver Tales” at the Karen Blixen Museum “Rungstedlund” © Alexander Kristoff; platinum earrings with South Sea pearls, sapphires, rubies, emeralds, citrines and diamonds that can be worn as both clip earrings or with pierced ears — part of a three-set parure with a collier and a ring made as a bespoke customer order © Iben Kaufmann; snapshot from the stone setter’s bench: an eighteen-carat yellow gold and diamond bezel ring © Lars Mørch; protecting the surface while soldering an eighteen-carat white gold bespoke pendant © Lars Mørch.

WHAT ARE SOME OF THE KEY FACTORS THAT HAVE LED TO THE BRAND’S SUCCESS?

The core of everything we do is always to have the highest quality and never waver from that. This means the best raw materials, artisans, durable methods, and unparalleled service and expertise.

Bolou Fine Jewellery is making jewellery that is not necessarily seen anywhere or currently in fashion but is guided by the unique potential of the precious materials.

We pride ourselves on having the in-house workshop, which means customers always have the opportunity to discuss projects with the craftsman and create one-of-akind keepsakes.

CAN YOU TELL US ABOUT THE BACKGROUND OF BOLOU FINE JEWELLERY?

Named after its founder, Bolou Fine Jewellery was created by Bolette Louise Sig Mathiasen, a trained goldsmith, appraiser and gemstone, pearl and diamond grader and designer. Bolette initially wanted to be an illustrator, but after moving to Italy for university, she soon discovered her passion for jewellery and decided to study goldsmithery instead. This led Bolette on a journey that saw her working for several renowned jewellery workshops in and around northern Italy before moving to New York to attend the Gemological Institute of America and become a gemstone specialist.

In 2006, she launched Bolou Fine Jewellery, in Copenhagen, after buying her long-time mentor’s smithy shop. By 2017, the company had expanded and had a select team of master goldsmiths and stone setters. In June 2021, I joined the company as CEO to take on the continued growth journey of Bolou Fine Jewellery.

man has not yet found an entirely sustainable solution.

We buy recycled gold, and we only source stones from vendors that we know well and keep close track of their supply chain and certifications. We also only work with vendors that adhere to fair labour laws regarding their workforce.

Bolou Fine Jewellery, of course, has an advantage in that almost all of our production is in-house in Denmark, this means we can keep a very close eye on the entire supply chain, and we constantly evaluate and upgrade our production methods.

TELL US ABOUT THE KINDS OF PIECES AND COLLECTIONS YOU PRODUCE?

The majority, ninety percent, of the jewellery we make is custom-made for clients or one-of-a-kind designs for our store. We also make two more commercial lines, Boloucino and Gioia, which reach a wider audience.

All our jewellery is made in eighteen-carat gold or platinum (unless a client desires something else). We are »

WHERE DOES INSPIRATION FOR THE COLLECTIONS COME FROM?

Inspiration can come from anywhere, but it often comes from the raw material. When we come across something like a unique stone or strand of pearls, we work out what special ‘vessel’ it needs to show its utmost beauty.

All our bespoke and one-of-a-kind pieces use only untreated natural gemstones, which gives them a unique colour palette, so in that way, we also carry some inspiration from southern Europe, Italy in particular, but without ever losing the Scandinavian aesthetics.

WHAT ARE SOME OF THE BIGGEST CHALLENGES FACED IN THIS INDUSTRY?

At Bolou Fine Jewellery, we firmly believe it is essential to be honest and transparent with our clients. We are constantly trying to improve ourselves, which I think we do pretty well, given that we are still relying on some processes for which

« known for our high-quality craft, choice of diamonds and stones, and carefully curated and selected colour combinations, which are often uncommon in the Scandinavian market.

Our signature style is that we cast very little of our jewellery or elements. Instead, most of our jewellery is refined, and we enhance the structure by forging rather than casting. This means that utmost quality and durability are achieved using more traditional methods, enabling our jewellery to be a treasure for generations.

WHAT ARE SOME OF THE BEST-SELLING PIECES?

We make a lot of engagement and wedding rings, statement earrings and exceptional keepsake jewellery — mostly everything is bespoke or one-of-a-kind. What makes us and our jewellery popular is that Bolou Fine Jewellery is

CLOCKWISE FROM TOP LEFT Boloucino Rose eighteen-carat ear hoops, part of Bolou Fine Jewellery’s more commercial collections, set with diamonds, rubies and sapphires © Iben Kaufmann; the Gioia Chrysoprase Chandelier Earrings in the making: after the head of workshop has made a hand-drawn sketch of the project, the actual designing and assembly starts; the final result — Gioia Chrysoprase Chandelier Earrings in eighteen-carat yellow gold and chrysoprase beads, with diamonds, emeralds and platinum pendants.

a natural “go-to” place if you want the best. Being honest and the best in class has always been and always will be an excellent way to sell yourself.

TELL US ABOUT SOME OF THE LATEST COLLECTIONS…

The latest collection is Gioia and the Boloucino Bar line extension. Gioia is symbolism, and besides being a pretty element with a meaningful Italian name, it is also a classic diamond collection with a twist.

The collection spans from simple classics to opulent one-of-a-kind stunners. Boloucino Bar is a simpler and more classic version of the original Boloucino collection but works great as an add-on to the existing pieces. Many of our clients own quite a wide selection of our Boloucino pieces, mixing and stacking sizes, colours, and details.

HOW DO YOU HOPE THAT YOUR CLIENTS WILL FEEL WEARING YOUR JEWELLERY?

We really hope that our clients feel empowered, unique, and happy and that they thoroughly enjoy their jewellery coming from us.

We like to think that they choose us because our jewellery underlines their personality and makes them feel the best version of themselves, knowing they carry a unique piece of the utmost handmade craftsmanship.

Luggage Handcrafted in England

IT TAKES TIME TO CREATE SOMETHING TIMELESS

WINING AND DINING IN WALES

From haute cuisine in the highlands to first-rate fare on the seafront, Wales delivers an array of top-class dining venues throughout its spectacular landscape. FOUR takes a tour of the country’s best restaurants, all of which put prime Welsh produce front and centre…

YNYSHIR

Unquestionably the best restaurant in the country, Ynyshir is the go-to place for a transformative food experience. Led by chef Gareth Ward, this stellar venue puts an emphasis on flavour. Using only the highest-quality produce, the team makes every calorie — and the far drive out to the restaurant’s beautifully remote location — well worth it. Set amidst the woodlands on the outskirts of Snowdonia National Park, Gareth wants guests to experience the best life has to offer, and that includes inviting hospitality, vibey music and tasty fare. With two Michelin stars and a host of awards under his belt, there’s no denying that this trailblazing chef has achieved his goal of delivering an unforgettable dining experience in the heart of the Welsh wilderness.

HOME

The word ‘home’ always conjures up feelings of happiness, care and comfort — and that’s precisely what this Michelinstarred venue delivers. Set in the coastal town of Penarth, Home is a family-run restaurant that puts top-tier regional produce in the spotlight. The menu from experienced chef James Sommerin brims with refinement, showcasing modern dishes with distinct flavours and varied textures. The cheese trolley is also a must, so save space for some dairy-filled splendour at the end of the meal. All this, plus a friendly ambience and exciting tableside theatrics, means that this is a restaurant you’ll keep wanting to come back to, time and time again.

CLOCKWISE FROM OPPOSITE Duck liver with Bramley apple at Ynyshir; Ynyshir is set in a remote location on the outskirts of Snowdonia National Park; interiors of two-Michelinstarred Ynyshir; yuzu tart at SY23.

SY23

This Aberystwyth gem won the Opening of the Year Award from the Michelin Guide in 2022, along with a Michelin star, so it’s a must when visiting the picturesque seaside town. Helmed by Ynyshir alum Nathan Davies, SY23 takes cues from Nathan’s previous stomping ground, with a moody, darkhued aesthetic and a lively soundtrack to match. Inspired by European and Asian cuisine, the ten-course menu is a riot of flavour, often underpinned with smoky notes courtesy of the well-used charcoal grill. The wine list offers a great selection of sips by the glass, all at a reasonable price point, giving guests the opportunity to sample new and exciting vintages that pair perfectly with Nathan’s sublime fare. »

WALNUT TREE

Nestled amidst lush rolling hills in the village of Llanddewi Skirrid, this quaint, Michelin-starred eatery looks as if it’s straight out of a countryside fairytale. An iconic Welsh destination dining venue since the 1960s, the food here is all about seasonality. Cooked by chef Shaun Hill, who’s been behind the stoves for over two decades, he’s passionate about only serving fare he himself would be chuffed to eat. Every dish is an ode to a specific ingredient, prepared with skill and love using classic culinary traditions. The daily changing menus have top-quality, local produce at their core, all served to the backdrop of a laid-back, pretty-asa-picture setting.

SOSBAN & THE OLD BUTCHERS

A stalwart in Menai Bridge’s dining scene, Michelin-starred Sosban & The Old Butchers has been serving top-notch cuisine for several years. It may be set within a historical butcher’s shop, but the interior is modern, and the cuisine is cutting-edge. At its centre lies a striking stone-and-metal counter, which hosts an intriguing cooking display from chef Stephen Stevens throughout the dinner service. Open only three days a week, Sosban & The Old Butchers takes guests on a unique gustatory journey, serving an array of dishes that put the best locally sourced ingredients in the limelight.

BEACH HOUSE

This sophisticated, Michelin-starred restaurant is located right on the shores of Oxwich Bay, just a stone’s throw from Swansea. The menu created by Head Chef Hywel Griffith takes inspiration from these tranquil surroundings, using

CLOCKWISE

FROM TOP

LEFT Dining room of Michelin-starred Walnut Tree © Keith Davies; entrance to Beach House restaurant, which is set on the shores of Oxwich Bay; dessert at The Whitebrook.

the freshest produce sourced from across the country to create innovative cuisine. Beyond its elegant plating, every dish teems with flavour and exhibits Hywel’s meticulous attention to detail. The chef’s commitment to showcasing the best of Wales’ bounty on the plate is evident through every creation he lovingly prepares — guests can expect dishes such as halibut with curried hollandaise and herbs; deer with Jerusalem artichoke, Mon Las cheese and pickled pear; partridge with salsify, black garlic and chestnuts; Welsh lamb with black cabbage, celeriac and whipped potato; and a treacle tart with candied orange, pecans and clotted ice cream.

THE WHITEBROOK

Paying homage to the verdant Wye Valley surrounding the restaurant, The Whitebrook’s menu brims with dewcrisp produce enhanced with locally foraged herbs and plants. Managed by husband and wife power duo Chris and Kirsty Harrod, their fervour for creating the pinnacle of excellence is evident throughout the establishment, from the outstanding cuisine to the superb service and relaxing setting. Chris also makes a point of championing ultra-local ingredients, with ninety percent of the produce sourced from within a twelve-mile radius, including the bounty from his on-site kitchen garden. Albeit slightly off the beaten track, this Michelin-starred eatery won’t disappoint — and the rooms on the property give the perfect excuse to make a weekend out of it!

NIKO ROMITO

Reale, Italy

2

VICKY LAU

TATE Dining Room, Hong Kong

ARNAUD LALLEMENT

L’Assiette Champenoise, France

1 3 4

MAKING THE ORDINARY EXTRAORDINARY

With the revere and triumph that Italian chef Niko Romito has garnerd over the last two decades, it may come as a surprise that he’s a self-taught cook. Passionate about translating the pure beauty of ingredients through his cuisine, he’s mastered showcasing simplicity with hidden complexity — an idea that he puts forward in each of his projects, whether at three-Michelin-starred Reale, his several Il Ristorante –Niko Romito outposts globally or his culinary school, Accademia Niko Romito.

PHOTOGRAPHY BY ANDREA STRACCINI

Although Abruzzo-born Niko Romito never had any formal chef education or training, his fervour for the culinary arts has always been in his DNA. His father owned a pastry shop, which was subsequently transformed into a trattoria, and Niko has fond memories of his youth imbued with the fragrances and flavours of traditional Italian cuisine. And it’s this heritage of Abruzzo gastronomic culture that has remained a significant source of inspiration for Niko throughout his twenty-plus-year career, especially since he took over the running of the family restaurant with his sister Cristiana.

“Restaurant Reale used to be our family restaurant in Rivisondoli (Abruzzo), serving local comfort food. I started running it with Cristiana in 2000 when my father died. At that time, I had no experience and no culinary education, but it quickly became my deepest passion. In the beginning, I was mainly working on Abruzzo traditional recipes, with new attention to the cooking techniques that allowed me to enhance the single ingredients. We often think that traditional dishes are immutable, but I’ve always believed that they have to evolve together with our culture and knowledge. At that time, Cristiana was also new in the business, but she took a sommelier and service diploma and soon developed her own idea of hospitality and dining service.

“Over the years, the intense research on raw materials and transformation techniques got deeper, and so did my creativity. Abruzzo soon became a source of inspiration

in a broader sense. I still use local products, but I moved on from traditional recipes. I found my own gastronomic language and identity without the influences of a ‘maestro’ or any prior theoretical knowledge. Being a self-taught chef required more sacrifices and determination, but it also gave me much more freedom of thought. In 2007 we got the first Michelin star; in 2009, the second one; and in 2011, we decided to relocate Reale from Rivisondoli to Casadonna, a sixteenth-century former monastery in Castel di Sangro, Italy. Here we could entirely express our idea of beauty, from the cuisine to the furniture, in a harmonious and consistent way. We created an important culinary hub that includes the restaurant, a vocational culinary school (Accademia Niko Romito), a boutique hotel and an experimental vineyard.

“Since 2014, we have had three Michelin stars, and our cuisine has never stopped evolving from there. Today the kitchen of Reale is a centre of creativity, the research hub where all my other projects also take form.

“My cuisine is based on relentless research on raw materials and transformation techniques to get to the inner flavours and textures of the ingredient. It is essential, pure, and apparently simple, but the flavours are always intense and defined. I conceive purity as the ultimate synthesis and in-depth perception of taste. It is the most difficult thing to achieve because it means condensing something very complex in a clear and beautiful form, eliminating what is unnecessary.

“I particularly love to ennoble common products — such as an onion or a carrot — by transforming them into »

LEFT Niko Romito’s three-Michelin-starred restaurant Reale is located at Casadonna, a former sixteenth-century monastery located in the National Park of Abruzzo, Lazio and Molise.

Ice Age Water

The secret of Vellamo Water’s fresh taste lies in the purity of the ground in The Salpausselkä Ridges which was formed by the last Ice Age more than 10 000 years ago. Thick layers of sand and moraine gravel ensure rich natural mineral content that helps the body to maintain its fluid balance.

“I conceive purity as the ultimate synthesis and in-depth perception of taste. It is the most difficult thing to achieve because it means condensing something very complex in a clear and beautiful form, eliminating what is unnecessary.”

LEFT Beetroot, concord grapes and rocket.

RIGHT Gianni Sinesi, the Head Sommelier of Reale’s wine cellar.

« something extraordinary but still simple. I always compose my dishes with very few ingredients but in a multitude of different forms. It’s what I call ‘vertical complexity’: from one ingredient with many different preparations, I put many layers on top of one another. Each layer distils one of the facets of the ingredient’s flavour, and all the layers together magnify that product, revealing an unexpected complexity and depth. I see my cuisine as a lens that allows one to view the raw material in it in a clearer way, also perceiving small details that you couldn’t notice before. It can sound difficult to understand, but when you eat at Reale, you can easily get what I mean. Let’s take Carrot: it’s ‘just’ carrot, but there are thin slices of carrots marinated in their extract, a purée of steamed and grilled carrots, an infused fermented juice and a thick carrot sauce. You immediately recognise the taste of the well-known vegetable, but you also discover flavours that you would never expect. I work a lot on the textures as well, a key to the perception of taste, and I like to build a ‘dynamic equilibrium’ in my dishes, which means that you can find the perfect balance bite after bite.”

Constantly amazed by what surprising tastes and textures can be achieved with the humble vegetable, Niko has pivoted to making vegetables the hero of his cuisine at Reale. It’s the challenge of creating something spectacular with this natural produce, bringing out its most inherent flavour through complex techniques while communicating its immense gastronomic worth, that continues to motivate the chef to reach new heights with plant-based dishes. Over and above this, vegetables are the more sustainable

choice, and Niko hopes to revolutionise the culinary industry to move more towards focusing on transforming common ingredients into something exceptional instead of relying on frivolous theatrics and lavish products.

“Since March 2022, our tasting menu has been entirely dedicated to vegetables, while we still offer a few meat and fish dishes à la carte. It is not a sudden change but a natural evolution. I’ve always been challenged by transforming vegetables because they require greater creative effort and millimetric precision. Today I’ve reached the maturity and the knowledge to create fourteen-course tasting menus based only on vegetables that express my cooking philosophy very clearly. We did a lot of research on juice extractions to obtain new vegetable sauces and broths, and we’ve been particularly surprised by what we could get from the salads and leaves, like the broccoli leaf, radicchio, and endive. They can bring a very interesting complexity of taste to a dish. This approach to vegetables is also changing my approach to meat and fish; I give deeper attention to transforming them. In the future, I might reintroduce a few fish or meat elements in the tasting menu, but vegetables will be predominant. At this stage, it was important to transmit a strong message with this vegetable journey.

“I hope to communicate a new, clear and strong message to my guests and to the young chefs that follow me. My aim is not simply to create good dishes; I want to transmit a different approach to the raw material. With the plant-based tasting menu, my aim is to prove that a vegetable can be as interesting as meat or even more. I want people to be aware »

RIGHT Ravioli with sheep’s ricotta and water.

«

of the huge value hidden in common ingredients. Thanks to their creativity and their technical knowledge, chefs can transform something simple and ordinary into something unique and extraordinary. The point is not to use precious ingredients or to surprise the guests with special effects. We need simplicity and concreteness. I think that this is how the fine-dining industry should evolve for the better, with more content and less show.”

Taking these rudimentary ingredients and producing something remarkable with them takes an enormous amount of research, testing and development – and it’s this creative process that Niko really relishes. Using locally sourced produce, he lets the raw product guide the dish, working tirelessly until he’s happy with the end result.

“I mainly use local ingredients, especially for vegetables. Abruzzo offers amazing biodiversity. I recently started working with a greengrocer in Chieti (Abruzzo), Alessandro La Valle. He’s really passionate and has huge knowledge about vegetables; he knows everything, on every possible variety, and he sources the very best fruits and vegetables. Some of our dishes wouldn’t probably be the same without his products.

“When I start working on something new, I get almost obsessed, and I try to explore the subject as far as I can. I can’t get distracted until I get to a deeper understanding and I have something new to tell. My inspiration is the raw material itself and its potential: when I create a new dish, I never decide whether it will end up as an entrée or a dessert: it’s the work on the ingredient that leads me.”

This idea of honouring the product is something that Niko aims to put forward in each of his concepts — and he wants to be able to foster this from the ground up, which is why this notion is integral in the teachings at his culinary school. In addition to this, what makes Accademia Niko Romito a true passion project for the chef is the reason why he launched it in the first place: because he had to struggle as a self-taught chef, he wanted to open his own ideal school that would assist young, creative minds to pursue their dreams while finding the answers to new questions in the gastronomic landscape.

“Since 2012, I have had a vocational culinary academy (Accademia Niko Romito) with a training restaurant open to the public, and we are now working on the Campus, which is going to be a hub of applied research for the future actors of the food industry, with a special focus on collective catering. With the Accademia, I want to transmit the values defining my cooking philosophy and my vision of a contemporary cuisine: the respect for the ingredient, the idea of simplicity with a hidden complexity, the work on taste and textures, and the importance of territory and personal identity. We teach the tradition whilst using the most advanced technologies to get the best from the raw materials. The school programme lasts one year: five months at school, one month in the school’s training restaurant and another six months of internship in one of our restaurants. As I mentioned, I’m now working on the Campus, which will be an interdisciplinary research and development centre in collaboration with universities and industrial partners. It will bring scientists, cooks and industrialists together to design »

LEFT Casadonna’s six-hectare estate is also home to an experimental vineyard. RIGHT Roasted endive.

« a sustainable future for the food industry. I strongly believe that today, education is the greatest form of sustainability.”

Over and above the Accademia, Niko has various projects he spearheads in Italy and beyond. Even though each of these concepts is unique, they are all linked by a golden thread: each abides by Niko’s unwavering culinary philosophy that puts innovation and quality at the forefront.

“I have two Spazio bistros in Rome and Milan, where the intuitions and techniques developed at Reale restaurant are reinterpreted to set a more familiar tone. I developed the format Alt, a café, deli and casual diner, and the brand Bomba, based on a traditional pastry reinvented in a lighter version, both sweet and savoury. I have the Laboratorio — our bakery and pastry lab in Castel di Sangro — and its new flagship store in Milan. We are doing constant research on bread and leavened products, but also on jams, juices and biscuits. The last product we created for the flagship store is a bread that can be stored in the fridge for one month and easily regenerated in the oven, thanks to a very innovative preservation technique under a modified atmosphere.

“The collaboration with Bulgari is a beautiful project that gave me the opportunity to bring my idea of Italian cuisine worldwide. The first Il Ristorante – Niko Romito opened in the Bulgari Hotel, Beijing in 2017; today, we are also present in Dubai, Milan, Shanghai and Paris. In 2023, we’ll open in Tokyo and Rome.

“I wanted a cuisine able to express the essential values of Italian gastronomic identity together with my criteria of purity, synthesis and lightness. The starting point

consists of traditional recipes from all over the country; the endpoint is meant to be a philologically punctual yet updated reinterpretation of our heritage, one that is streamlined and essential. The cuisine of Il Ristorante – Niko Romito is different from that of Reale, it’s more driven by tradition, more ‘comfort’, but they share the same values of essence and pureness of taste, the same idea of simplicity and elegance.

“Even if these culinary concepts are very different from each other, there’s a strong coherence among all of them. They are all rooted in the haute cuisine of Reale and are driven by my values: research, innovation, quality and health. That’s why I never think of myself as an ‘entrepreneur’ but always as a chef and a researcher.

“I would like fine dining to look for more substance, soul and authenticity, with less show and less ego. We have to keep in mind that haute cuisine has a strong impact on the whole food industry and on consumers’ choices. We can’t accept any more endless tasting menus with pointless complications whose only goal is to show the chef’s skills. We have to transform sustainable products by thinking about the nutritional balance of our menus. It requires a greater effort of creativity under constraints, but through our example, we should spread nutritional and environmental education.”

With this in mind, Niko Romito is leading a revolution in the food industry that will secure its future for generations to come. He’s a role model for both newcomers and those who have already been in the culinary circuit for decades, shining a new light on gastronomy that puts authenticity, the pursuit of knowledge and respect for produce front and centre.

RIGHT Caramelised crêpe with custard and clementines.

HONG KONG’S CROWN JEWEL

The veritable queen of plating, chef Vicky Lau of two-Michelin-starred TATE Dining Room and MORA in Hong Kong presents some of the world’s most beautiful food. Fusing classic French cuisine with Chinese influences, each of her dishes is created as an ode to an ingredient, perfectly epitomising her exemplary culinary and creative talent.

PHOTOGRAPHY BY TATE DINING ROOM AND MORA

Vicky Lau has always had a creative spirit, something that is ever-evident in her transcendent cuisine. However, a path in the culinary arts was not her first career move. Initially, she started off as a graphic designer, and as fate would have it, this background in visual art has endowed her gastronomic offering with an indisputable edge. How she sees, interprets and displays food is a consummate manifestation of her keen eye for aesthetics.

“I was born and raised in Hong Kong and moved to New York to study graphic design. There, I learned that subtle visual cues can be used to provoke different audience responses, and I was ultimately able to carry this skill into my work as a chef later.”

After graduating from New York University and taking on her first role as a graphic designer in advertising, Vicky knew that this wasn’t her true calling. So, sparked by her passion for the culinary arts, she made the brave decision to switch career paths and enrolled in the prestigious Le Cordon Bleu academy in Bangkok. Once she completed her gastronomy course, she went on to hone her craft at Michelin-starred Cépage in Hong Kong under the tutelage of renowned chef Sebastien Lepinoy, and this was a truly eye-opening experience for Lau.

“There [at Cépage], I learned that I loved to create beautiful things, and to me, each dish was like crafting a present for a special someone. I wanted my guests to receive

each dish like a gift from a friend or lover and [for it] to trigger the same warm emotions as one would have while enjoying the gift.”

In 2012, Vicky ventured out on her own and opened her first restaurant, TATE Dining Room, in Hong Kong. A year later, it was bestowed with a Michelin star, and in 2021, the second star came. This achievement made history as she became the first female chef in Asia to be awarded two Michelin stars. Over and above this, TATE Dining Room has amassed various accolades, including the 47th position on OAD Top Asia Restaurants in 2021, The Best Chef FoodArt Award 2021 and a position in the Top 20 Most Impactful Restaurants of Hong Kong in 2022 from the Hong Kong Tatler. But the triumph doesn’t stop there — in her personal capacity, Lau won the Visionary Women Award from Harper’s Bazaar Hong Kong in 2021, took home the Women of Power title from Prestige Hong Kong in 2021 and was named Asia’s Best Female Chef by The World’s 50 Best Restaurants in 2015, her most significant achievement yet, says Vicky.

“Best Female Chef 2015 by Asia’s 50 Best Restaurants [is most significant to me]. In the past, working in the kitchen was considered to be a male-dominated profession, where female chefs were rarely seen and often discouraged from pursuing. There was also a time when chefs were hardly ever given the limelight, and the understanding of what we do was very much in the shadows. Now, chefs are regarded as pioneers in the creative world, and they have an enhanced »

LEFT The interior of two-Michelin-starred TATE Dining Room in Hong Kong is doused in natural hues and gold accents.

LEFT Ode to Crab, served at TATE Dining Room.

RIGHT Table details at TATE Dining Room.

«

social status. Over time, I came to realise that my work can encourage other young chefs to be who they are and embrace their creativity. This motivates me to work even harder and to continue to strive to innovate in my field.”

With all of this praise, it’s irrefutable that Vicky is at the very top of her game, and, in an unexpected turn of events, her success has continued to flourish further since the COVID-19 pandemic, with the chef launching a oneof-a-kind takeaway experience, Date by TATE, as well as opening a new soy-focused restaurant, MORA.

“I believe everyone would agree that the pandemic was the most difficult period in recent history for restaurants, chefs and entrepreneurs. It was especially hard in Hong Kong because, for a period of time, we were restricted from being able to offer our guests the full gastronomy experience and instead could only offer takeaways and lunches.

“Because of the dinner restrictions, we focused our energy on elevating the lunch and takeaway experience. This is how the single-ingredient menu was born, highlighting staple ingredients such as egg, tea, mushrooms, tofu and soy sauce. It required us to shed our previous conceptions of these ‘staple’ ingredients and view them from a brand-new perspective to transform them into plates worthy of a fine-dining tasting menu. The response was overwhelmingly positive, and it drove us to work even harder to develop and launch a new single-ingredient menu every other month.

“The process behind creating the tofu menu inspired me to open MORA, a modern French-Chinese restaurant that pays tribute to the humble and versatile soybean. We now produce our own tofu and soy milk in-house using nonGMO beans with state-of-the-art technology. We also recently launched ĀN Soy, the latest soy lifestyle concept to join our expanding portfolio.”

The COVID-19 pandemic also rekindled Vicky’s love and appreciation for regional produce, as she quickly realised that there was an abundance of top-quality ingredients available on her doorstep. And, of course, sourcing closer to home also means that the chef can foster stronger connections with her local community, all while minimising her impact on the environment — so it’s a triple positive.

“The pandemic was a surprisingly crucial time for our growth, as it forced us to become more self-reflective and find creative solutions to the many unforeseen problems caused by COVID-19. We began to appreciate and rely on local produce more due to flight and import restrictions and a global shortage of resources. Why did we used to insist on using overseas products when there are perfectly good alternatives made available at the local markets by our own farmers?

“I think the pandemic made us realise that it’s time to fully embrace what the local community can offer us, and highlight them as the main star. This actually worked out very well for us as a French x Chinese concept, as I was »

RIGHT Ode to Pigeon, served at TATE Dining Room.

« able to take this opportunity to create new relationships with producers and suppliers of the most premium-quality local ingredients.

“We [now] source most of our produce locally in Hong Kong in an effort to reduce our carbon footprint. There is a surprising abundance of incredible produce right at our front door, and the pandemic period gave us the opportunity to explore all of these options and forge new relationships with local farmers.

“With all the time I have spent developing restaurant MORA and ĀN, our homemade soy-based collection of gourmet and lifestyle products, soy is definitely one of my favourite ingredients to work with. Soy is such an iconic ingredient that represents Chinese cuisine, and it is fascinating for me to study and explore the roots of this humble ingredient. I am here to inspire more people to consume and appreciate this ingredient rather than seeing it as only for a single purpose. Soy has always been a wonderful

protein alternative to meat products, and I enjoy finding all the myriad ways to express this versatile ingredient on a plate.”

Naturally, after Vicky has decided what ingredients will go into a dish, she then decides how she will present the plate to diners. Taking cues from her artistic background, the plating is a carefully thought out process: the aim is always to entice the palate by way of intriguing the eye, and this is something she does flawlessly. Elegant, oozing with finesse and often finished with a playful touch, these presentations are bona fide works of art.

“My graphic art background and passion for the arts definitely play a role in how I design my plating. I am a perfectionist by nature, which is why I have a particularly keen attention to detail. Reading, travelling and observing my surroundings also serve as inspirations. Ultimately, I want the dishes to be so expressive they tell their own story without having to explain it in words. Plating should be an art — I find it poetic and dreamy.” »

“Soy is such an iconic ingredient that represents Chinese cuisine, and it is fascinating for me to study and explore the roots of this humble ingredient. I am here to inspire more people to consume and appreciate this ingredient rather than seeing it as only for a single purpose.”

LEFT Interiors of MORA, Vicky’s soy-focused restaurant.

RIGHT Udon noodles in soy milk with lobster bouillon and bean paste, served at MORA.

« Much like written verse, each of her dishes has a deeper meaning. Inspired by the book All the Odes by Pablo Neruda, Vicky’s creations are intended to express appreciation for and celebrate the individual ingredients used and their origins. Each one tells a story, stirring the imagination with its rich imagery and intriguing play on tastes and textures, yet always retaining the ideal balance of flavours. A perfect example is the Preserved Egg Mimosa, one of the classic dishes that has remained on TATE Dining Room’s menu since 2018.

“Preserved Egg Mimosa is one of our long-standing classic dishes that first appeared in a Champagne pairing menu in 2018. Since then, we have served various versions of the original dish as an amuse-bouche, as the alkalinity of century egg provides a flawless pairing with tart and bubbly Champagne. We are constantly trying to improve and perfect our cooking skills in order to bring the best out of the ingredients and elevate diners’ experiences.”

Characteristically, this notion of enhancing the guest’s experience also extends beyond the plate — the restaurant itself is a design masterstroke that envelops diners in a cocoon of refinement. Awash with pastel hues, gold embellishments and delicate plant motifs, TATE Dining Room’s décor adds to its allure, making a subtle statement but never distracting from the main attraction: the food. And to Vicky, the process of cooking this meal and creating a one-of-a-kind gastronomic affair for her visitors brings

her the utmost joy — even if it’s fraught with challenges along the way.

“For me, the kitchen is my safe place. It’s a sacred space for my team and me to indulge our passions and bring our creations to life, to be experimental and a little bit wacky to drive ‘out-of-the-box’ thinking. It’s where our bond grows the strongest, and I think this feeling is one of the greatest joys I get out of leading a kitchen.

“Leading a kitchen is not easy, but it’s a challenge I thrive on. It requires a very high level of efficiency, the ability to multi-task and to respond quickly to every scenario that arises. Inevitably, we face all kinds of problems during pre-service preparations, during service, and even after service, but with every hiccup, we learn a valuable lesson for next time. We’re all only human after all, and mistakes happen, but I always say it’s how we rise from the situation that matters the most.”

Learning from her missteps and constantly aiming to improve is key to Vicky’s philosophy. Her diners are her priority, and she’s not afraid of taking advice from them, either. Her recipe for success is simple: “Believe in what you do, and listen closely to your customers. I still read all the comments from our guests every day, whether through our reservation system or via social media. Different people have different tastes and opinions, and as a chef, I have to digest their opinions in order to improve.”

RIGHT Ode to the Sun, served at TATE Dining Room.

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CHAMPAGNE’S CHEF-D’OEUVRE

Gastronomic greatness was written in the stars for chef Arnaud Lallement, the tour de force behind acclaimed French restaurant L’Assiette Champenoise. He inherited his passion and propensity for the culinary arts from his father, a Michelin-starred chef, and along with continuing his patriarch’s legacy, Arnaud has forged his own fame, becoming one of the world’s best chefs, all while championing his beautiful homeland of Champagne.

PHOTOGRAPHY BY AUDEXCOM & MATTHIEU CELLARD

French chef Arnaud Lallement was destined for a career in the culinary arts. Born and raised in the picturesque Champagne wine region, his mother and father were both restauranteurs, and watching his dad at work in the kitchen at their family restaurant, Châlons-sur-Vesle, ignited Arnaud’s passion for cooking from a young age. Inspired by his parents’ skill and love for their craft, Arnaud found himself wanting to follow in their footsteps.

“I was born in Champagne, in the city of Reims, and my [culinary] education came from my dad and mom, who were both restaurateurs. I think [why I wanted to become a chef] is the fact that I lived all my life above a kitchen, hearing my father cooking, hearing my mother take care of the guests, feeling all this good courage and empathy within a restaurant.”

After graduating with a diploma from the Strasbourg Hotel and Catering College, Arnaud cut his teeth alongside some of the greatest names in French cuisine, including Roger Vergé, who helmed the legendary Moulin de Mougins restaurant; Michel Guérard, one of France’s longest-standing three-Michelin-starred chefs; and Alain Chapel, one of the founders of Nouvelle Cuisine and the mastermind behind his acclaimed eponymous dining venue

in Mionnay. Still, even with all this experience, the cook who had the most significant influence on Arnaud was his father.

“The chef who has had the greatest impact on my experience is my dad; he was already a Michelin-starred chef, and he had Gault&Millau toques, so he was really the one who inspired me the most. After him, my real source of inspiration remains Champagne; I live in the middle of the vineyards, and that for me is very, very important.”

In 1997, Arnaud joined his father behind the stoves at L’Assiette Champenoise, his beloved restaurant nestled in the heart of Champagne. At that time, his patriarch had already been leading the highly lauded kitchen for 22 years. Together, they continued building on the venue’s success until Arnaud took over the reins in 1988. From here, Arnaud hit full throttle, making it his mission to turn this dining establishment into one of the best in the world, all while remaining true to his philosophy of celebrating Champagne’s beauty through his cuisine.

“I always start from the principle that we must never forget where we come from, where we are and for whom we are cooking. I come from Champagne, I was born in Champagne, and I cook for the residents and tourists who want to discover Champagne. »

LEFT Three-Michelinstarred L’Assiette Champenoise is set in the beautiful town of Tinqueux, right in the heart of France’s renowned Champagne wine region.

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LEFT Kaviari caviar from Dordogne with smoked haddock and B. Deloffre’s potato.

RIGHT Chef Arnaud Lallement on the pass.

« “After this, my cooking must be a cuisine full of emotions, passion and taste. We must find texture, salinity and a hint of bitterness and acidity. All these elements are essential to make pairings with Champagne, which represents my cuisine the most.”

At the core of each of Arnaud’s culinary creations lies a fervour for flavour in its purest form — and this is put forward through the utilisation of premium products sourced from specialist purveyors and skilled artisans across France. His quest for showcasing the ever-essential taste is underpinned by the expert inclusion of acidity, which does wonders offsetting the sweetness of any product, giving every dish the perfect balance that he constantly seeks. This underlying attention to detail and careful thought process is what makes his cuisine a cut above the rest.

“What I like the most is finding the most beautiful products from our artisans, whether it’s a potato or a turbot, a carrot or a langoustine, a celery or a sweetbread. I want to respect these raw products to the maximum, honouring both the product and the craftsman behind it, and to make a dish full of emotions.

“We get our supplies from the best craftsmen in the area, so that means that if the best carrot is 500 metres from my

house, I will take it at 500 metres, but if it is at five kilometres, I will take it at five kilometres. I always try to find the best craftsmen around us and use only French products. In France, we are lucky to have a very large pantry where all the products are present in each region. We must not deprive ourselves of it; we must know how to choose them and put them in our dishes.”

Moreover, Arnaud is particularly committed to using only products that are in season — as any great chef knows, this is when each ingredient’s taste and quality is at its peak. Ever inspired by nature, he makes a point of surrounding himself with the natural world, even in his kitchen, and then translates its beauty to the plate. Guided by French tradition, he reinvents the classics using simplicity as a means to highlight the product while paying tribute to Champagne through and through.

“What inspires me the most is the seasonal product. The season is very important in my kitchen, hence the interest in having large bay windows [in the restaurant] that overlook the park outside. Seasonal products are super important, as is my region. Once again, Champagne is what inspires me; the pairings that I will be able to make with a vintage, cuvée or blend. Champagne is truly the hub of my cooking.

“In terms of leading the kitchen, what I like most is when we arrive in the morning, we discover the products »

RIGHT Brittany Blue Lobster, a dish created as an homage to Arnaud’s father.

«

of the day as we go, and we exchange within the teams. At noon, the adrenaline rises; the guests go into the restaurant and choose what they want to eat, and we have to surpass ourselves to be as close as possible to the excellence they expect.”

There’s no doubt that Arnaud and his team certainly live up to — and exceed — their diners’ expectations. Lauded far and wide for the high calibre of cuisine delivered, L’Assiette Champenoise is no stranger to awards. From three stars in the Michelin Guide — awarded since 2014 — to a 19.5 rating from Gault&Millau as of 2016, this is a restaurant that has all tongues wagging, all of the time. However, with such revere comes immense pressure and responsibility, and fighting to keep this stature is something Arnaud and his team have to work hard for, day in, day out. It’s about keeping your eyes on the prize and not resting on your laurels for today’s achievements but instead looking at how you can maintain this triumph tomorrow and every day after that, says Arnaud.

“Work, passion, this perpetual search and more work and passion — these are really the key elements of the restaurant’s success. But the most important element is to say that it is not yet today that we have succeeded, but it is tomorrow that we will keep trying to succeed.” »

chef who has had the greatest impact on my experience is my dad; he was already a Michelinstarred chef, and he had Gault&Millau toques, so he was really the one who inspired me the most. After him, my real source of inspiration remains Champagne; I live in the middle of the vineyards, and that for me is very, very important.”

LEFT The elegant interiors of L’Assiette Champenoise feature classic décor blended with contemporary touches.

RIGHT Veal sweetbread with A. Deloffre’s celery and veal jus.

“The

« Everything at L’Assiette Champenoise is a team effort, and by working hand in hand with his brigade, Arnaud is able to bring his award-winning dishes to life. Always an involved process, each plate is painstakingly devised so that it meets the chef’s exacting standards — and the time this takes can vary from days to years.

“All the dishes have a different route. I have dishes that can be created in a few days, others in a few weeks and others that take a few years. This is because we have seasonal products coming in, and we start to develop a dish on them, which takes time. We realise that the season is almost over, and we still haven’t put that product on the menu because we haven’t succeeded in finishing the dish, so we’ll keep this idea for the following year.”

In terms of Arnaud’s favourite ingredients, these include fish, crustaceans and shellfish — he’s particularly fond of the salinity of seafood and its tendency to marry perfectly with his secret weapon: acidity. Last but not least, these ocean treasures are the ideal accompaniments to Champagne, so, naturally, they would take preference as maximising the synchronicity between this cherished bubble-suffused wine and his flavour-filled food always takes precedence in his kitchen. There’s also one seafood dish in particular that

holds a special place in the chef’s heart, as it’s a sentimental creation inspired by his father.

“I have an à la carte dish that I call Blue Lobster — a tribute to my dad because when I lost him twenty years ago, I wanted to put a dish back on the menu in his honour. I remembered this dish he served us at Christmas in a casserole with potatoes and paprika sauce. We reworked it to bring a lot of finesse and this excellence that I seek every time in each of my dishes. It’s a dish full of emotions that continues to evolve each time — it’s been in its fourth version for a dozen years, and it’s a dish from which I have a great story and an emotional bond with my father.”

Of course, still manning the stoves of the kitchen where Aranud and his father worked together is, in its own right, touching, and to keep his father’s memory alive, Arnaud ensures that a sense of family is omnipresent at L’Assiette Champenoise. This notion is extended to every aspect of the restaurant, including the ambience, which embraces guests with a friendly, warm welcome, just as parents would lovingly greet their children. It’s a place that exudes endless emotion, benevolence and empathy, all in tune with Arnaud’s greatest wish: that guests leave his restaurant satisfied and happy and with the desire to return again.

RIGHT Mille-feuille with Piedmont hazelnut.

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MEXICAN MAESTRO

‘Mexican soul, British ingredients’ is the culinary ethos that underpins chef Santiago Lastra’s gastronomic offering at his Michelin-starred restaurant KOL in London. Inspired by the techniques and traditions of his native Mexico, he delivers cuisine that brims with heart, heritage and flavour.

PHOTOGRAPHY BY MAUREEN EVANS, CHARLIE MCKAY & REBECCA DICKSON

Initially embarking on his professional career in the culinary arts at the young age of fifteen, working in his native Mexico City, Santiago Lastra always had a thirst for adventure; he wanted to see the world and experience all the different cuisines and cooking styles it had to offer. After graduating from school, his dream came true; he landed a job at Michelin-starred Europa in Pamplona and packed his bags for Spain. After a short stint, he returned home to enrol in the Coronado Institute culinary school in Mexico City before once again relocating to Spain, this time to take up a position at the globally acclaimed Mugaritz for fifteen months.

As time passed, he continued to hone his skills in some of the world’s top dining venues; at the age of 24, he booked a one-way ticket to Copenhagen and cut his teeth at some of the city’s best restaurants. Lastra was then recruited to work in Copenhagen’s esteemed Nordic Food Lab, spearheading a project titled ‘the secret of the tortilla’, which saw him recreating this Mexican staple using local Scandinavian grains. His research was so impressive that it caught the attention of San Pellegrino’s Young Chef Academy, and Santiago was subsequently included in its selection of the Top Ten Young Scandinavian Chefs 2015, where he represented Denmark in this prestigious competition.

The next step in his career was monumental: celebrated chef René Redzepi invited Santiago to be his right-hand man for the opening of the NOMA Mexico pop-up in 2017. This turned out to be one of the most decisive experiences in Santiago’s professional journey and one which would lay the foundations for his present culinary philosophy.

Tasked with sourcing ingredients from small-scale producers across Mexico, Santiago was exposed to the beauty of the country’s bounty, gaining first-hand insight into his homeland’s native ingredients, learning about ageold recipes and embracing long-lost culinary traditions. Upon conclusion of the NOMA project, Santiago’s focus was clear: he wanted to establish his own restaurant that would pay homage to his roots — so he moved to London and set the wheels in motion for KOL.

But before the chef opened the doors to his debut restaurant, he spent a good two years traversing Europe, completing in-depth culinary research while gathering inspiration on how he would bring KOL to life. His wanderlust was again satiated during this time: he cooked and collaborated with various chefs in some of the world’s most notable kitchens, visiting a whopping 27 countries along the way, including France, Italy, Taiwan, Georgia and Turkey. In turn, his globetrotting earned him the nickname ‘The Nomadic Chef’.

Always keen on deepening his knowledge and integrating himself into the local food scene, Santiago also took the opportunity to host guest chef residencies, popups and festivals during this time, partnering with the likes of Michelin-starred Mume in Taipei as well as Postrivoro and Wooding in Italy. When back in London, he staged dinners at the Tate Modern, Taste of London, Marylebone’s revolving chef hub Carousel and the V&A Museum, where he launched its 2019 exhibition Food: Bigger Than The Plate with a private banquet in its main gallery space. He was even lauded in the coveted Chef Category at the 2019 Young British Foodies awards. »

LEFT The KOL Mezcaleria on the restaurant’s first floor is a heaven for agave spirits and moreish Mexican morsels.

LEFT

RIGHT KOL’s interiors are doused in dark wood and natural light, symbolising the restaurant’s connection to the outside world.

“[My philosophy is] to translate Mexican culture and flavours using British ingredients, highlighting Mexican indigenous techniques, seasonality, culture, diversity and traceability. I consider my style to be creative but respecting tradition and finding ways to innovate in a way that makes sense within the environment and times we live in.”

Chicharron with wild mushrooms, pumpkin, hazelnut and pork crackling sauce.

« Armed with all this experience and praise, the time finally came for Santiago to launch his very own restaurant, KOL. To take his culinary concept to the next level, Santiago partnered with Jake Kasumov and Marco Mendes, the ambitious duo behind MJMK restaurant group that has opened a string of successful dining and bar venues in and around London, including Casa do Frango, Lisboeta and La Rampa. Inheriting its name from the word ‘col’, meaning cabbage in Mexican Spanish, the restaurant’s title, KOL, is a symbol for Santiago’s conviction that from the simple, extraordinary things can be born — especially if you believe firmly in the concept and remain devoted. With an ideal location in London’s trendy Marylebone district secured, Lastra set to work making his restaurant dream a reality. Burning the midnight oil, he spent months in his West London test kitchen perfecting his dishes. The challenge was to keep it a Mexican restaurant at heart but to honour the venue’s locale by utilising regional ingredients. With incredible dexterity, flair and commitment, he achieved his goal and opened the doors to the highly anticipated KOL in October 2020 alongside Head Chef Ben Morgan and General Manager Edie Jobson, who have both been integral members of the restaurant’s team since its inauguration.

“[My philosophy is] to translate Mexican culture and flavours using British ingredients, highlighting Mexican indigenous techniques, seasonality, culture, diversity and traceability. I consider my style to be creative but respecting tradition and finding ways to innovate in a way that makes sense within the environment and times we live in.”

Now in its third year of operation, Santiago and the restaurant have seen enormous success. Always staying true

to his philosophy of recreating authentic Mexican dishes while using the best British produce, KOL celebrates the intricacies, innovation and diversity of Mexican cuisine and food culture in the most incredible, heartfelt way. Garnering attention for his work from foodies and critics alike, KOL has become a beloved restaurant far and wide, with high-profile supporters like Lily Collins, Jessie Ware, Harry Styles, Margot Robbie, Alfonso Cuaron, Chloë Grace Moretz and Owen Wilson singing his praises. He hasn’t gone unnoticed by the media, either: Santiago and KOL have amassed a handful of awards and notable mentions since the restaurant’s opening. In 2021 alone, Santiago was named the Best Chef in the United Kingdom at GQ’s Food & Drink awards, KOL was lauded as La Liste’s New Arrival of the Year, and KOL took the twentieth spot in the United Kingdom at the Estrella Damm National Restaurant Awards. Then in February 2022, within just eighteen months of opening, KOL was bestowed with its first Michelin star, making history as the first and only Mexican restaurant in the United Kingdom to achieve this. In 2022, KOL also debuted at number 73 on The World’s 50 Best Restaurants list.

As amazing as all these awards are, KOL’s triumph goes far deeper than just this fanfare. In addition to offering a high standard of cuisine and a sublime ambience to match, this trailblazing restaurant is changing the face of Mexican food, giving the world a window into a cuisine which still remains widely underrepresented and misunderstood. Going over and above to stay true to his cause, Santiago puts immense effort into sourcing British-grown ingredients that emulate the same flavours and textures of native Mexican produce. What is most inspiring, and what certainly sets »

RIGHT Taco with langoustine, smoked chilli and sea buckthorn.

FROM THE EVERYDAY TO THE EXTRAVAGANT!

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Our bespoke service is what sets us apart. At the heart of our ethos lies our commitment to connecting our members with specialists that we truly believe are the best fit for them.

We offer a private and professional service where ‘no’ is never the answer, and everything is possible.

Founded in 2015 by Sophie Shelton and Hope Dowlen, having both met while working in Harrods, the pair recognised a growing need for a lifestyle management service dedicated to the personal touch and that focused just as heavily on their members’ well-being on the inside as much as the outside. They joined forces with the aim of

creating an environment where members really did feel as though they could ask 48 London anything.

48 London is dedicated to taking care of your life, your style and your well-being. Through our specialist knowledge and connections, members have access to the best restaurants, unique travel experiences, health and wellness experts, entertainment venues, and cultural and sports events, to name a few.

Offering three membership tiers and options for nonmembers, we ensure that there is something for everybody, taking care of all requests with the same level of dedication and care. From holiday planning and customised travel itineraries to bringing the perfect celebratory event to life; household and lifestyle management; personal wellness and health; one-on-one appointments with designers; procuring coveted luxury items; interior design; creating truly memorable, once-in-a-lifetime experiences and beyond, 48 London takes care of every aspect of your life.

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« his cuisine apart, is the remarkable way that this chef thinks about food. His intuition and talent, combined with his keen understanding of ingredients and skill for manipulating them, are second to none and have given way to some prodigious results. Some of the ingredient exchanges he’s successfully made include using sea buckthorn instead of kumquat; scotch bonnet instead of habanero chillies; kelp/ tooth wrack instead of cactus; marshmallow root instead of tamarind; and gooseberries instead of green tomatoes. The only ingredients he imports from his motherland are corn, chocolate, spices, chilli and coffee — and yet, he manages to create one of the best Mexican dining experiences in the world. This is a definitive testament to his unyielding dedication, unmatched prowess and profound palate.

“I get my inspiration from my travels and memories of Mexico. The idea is to find ways to bring them to life through achieving similar flavours with the local ingredients available in the United Kingdom. I use different techniques like fermentation, preserving or simply finding new flavour combinations, often found in wild food. We use a combination of fermented gooseberries and pine to get similar notes of a lime (due to the citrusy aroma of Douglas fir pine and the acidity and aroma of the fermented gooseberries). For notes of pineapple, we use orange wine and chamomile kombucha to cook celeriac.”

What’s more, guests can choose to savour these culinary masterstrokes in a variety of settings. The restaurant itself comprises three separate spaces: the 56-cover main dining room, the intimate Chef’s Table with its exclusive menu and the vibrant Mezcaleria offering Mexican-forward drinks and snacks.

Featuring clean lines, natural textures and a warm, earthy colour palette, the principal dining area puts craftsmanship in the spotlight. Envisioned by A-NRD Studio, the beautiful room melds British design prowess with Mexican artistry — at its centre, a full-length heritage corn husk mosaic from Mexican designer Fernando Laposse welcomes guests with an inviting embrace. Artisan tableware, restored pots and archaic vessels sourced from Mexican communities, and custom-made Mexican and British furniture complete the space, telling the tales of Santiago’s homeland through a thoughtfully conceived milieu.

Against this backdrop, guests can choose to dine on either a six- or nine-course tasting menu, with the option of a wine pairing featuring predominantly Central and Eastern European labels. Standout dishes include the chef’s signature langoustine tacos with smoked chilli and sea buckthorn; a savoury Nicoatole (traditional Mexican dessert) with butternut squash, chiltepin and British caviar; and grilled octopus with bone marrow, pink fir potato, seaweed matcha and fermented carrot salsa.

The Chef’s Table Experience, meanwhile, offers guests a behind-the-scenes look and understanding of the produce and craftsmanship involved in creating new dishes at KOL. Only available to be booked out as a private dining room, guests are served a nine-course menu in an intimate space that resembles an elegant Oaxacan home. With direct views into the open kitchen, visitors can engage in an open dialogue with the chefs, discussing the influences and backgrounds of each dish while watching these culinary masters at work. A truly special experience, those dining at the Chef’s Table are often the first to try iterations of »

LEFT KOL’s interior design features earthy tones and natural materials.

RIGHT British Wagyu taco with Cascabel chilli and rosé wine.

« dishes destined for KOL’s main menu — and with courses changing every few weeks according to the seasons and the development, it offers a rare chance to sample some of the brigade’s best off-the-cuff creations.

“Everything we do at KOL is driven by purpose and passion. Each supplier, craftsman, and team member is chosen because of their story and because they share those values with us. After celebrating our first anniversary, I was looking for a way to bring these stories and passion to life, to a whole new level. The Chef’s Table Experience provides an opportunity for diners to interact with our chefs, learning first-hand about our inspirations. It also allows us to experiment more freely, creating unique dishes with super seasonal produce, which means that guests get a very unique experience.”

Another place where guests can indulge in a one-of-akind experience is at the KOL Mezcaleria. Located on the lower ground floor, this cocktail bar mirrors the philosophy of KOL restaurant while sharing in the delights of Mexico’s most celebrated spirit, mezcal. Headed up by Bar Manager Matthias Ingelmann, the space opened in spring 2021 and boasts one of London’s most distinctive collections of agavebased spirits and other lesser-known but equally noteworthy Mexican tipples. Working hand in hand with small-scale and independent distillers hailing from the Yucatan to Jalisco and everywhere in between, Matt Varona — with some input from Santiago — spent over eighteen months curating the bar’s seventy-strong spirits collection. Taking cues from the vibrant and convivial mezcaleria bars scattered throughout Mexico, the cocktails draw inspiration from traditional Mexican drinking culture but are reinterpreted

with a British twist. Made with locally sourced, seasonal ingredients, the specially crafted cocktails are presented in bespoke, handmade ceramic vessels traditionally used to serve all agave spirits. Much like the cuisine at KOL, the beverages offerings are, too, being recognised for their excellence: at the Estrella Damm National Restaurant Awards 2022, KOL was honoured with the Cocktail List of the Year prize.

Alongside the drinks, guests can relish a selection of small bites from the ‘Antojitos’ menu. Meaning ‘little cravings’ in Spanish, this menu showcases Santiago’s version of traditional Mexican street food and delicacies from the country’s indigenous communities. Abiding by tradition, the informal yet refined Antojitos are given equal prominence to the drinks, with each dish purposely designed to bring out the savoury notes of the warming and smoky agave spirits.

As is the case with every space in KOL, the Mezcaleria’s interiors — also designed by A-NRD studios — transport guests straight to Mexico. Here, visitors are immersed in an ambience reminiscent of the country’s high-end and dimly-lit mezcalerias, particularly those found in the cosmopolitan hubs of Oaxaca, Guadalajara and Mexico City. The dark wooden furniture and striking rattan lamps reflect KOL’s connection with the natural environment, while traditional, brightly coloured masks and vivid Mexican folk-art sculptures give a nod to Santiago’s roots.

All in all, every facet of KOL serves as a beautiful ode to Mexico. From the drinks to the setting and the cuisine, the heart and soul of Mexico are brought to the fore, all while respecting the British landscape that KOL calls home.

RIGHT Nicoatole with butternut squash, chiltepin and British caviar.

Unmistakably Brown’s

THE KIPLING SUITE AT BROWN’S HOTEL, MAYFAIR

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FROM COLLABORATION COMES CREATIVITY

Inspired by the atypical, chef David Knapp of Club Thirty-Nine in Monte-Carlo calls upon his boundless creativity and inventiveness to create delicious and nutritious dishes.

The conception of his dishes always begins with reflection, and in a creative process dedicated to reinvention, he decided to revisit his iconic ramen soup — one of the most loved dishes by Club Thirty-Nine’s customers — to redefine its flavours by putting duck and orange in the spotlight.

This bears a certain risk for him, given the success of his initial recipe. However, full of motivation and inventiveness, the former student of Gary Rhodes decides to start — with the help of his Sous-Chef Luca Prioretti — to develop his new creation, which will be a new addition to the menu.

With his philosophy in mind, the neo-Zealander chef sources his products locally: French duck from Burgundy cooked in a pressure cooker with lemon grass, thyme, onions, and soy sauce. As its base, the ramen features ThirtyNine’s secret collagen bone broth recipe, cooked down for twelve hours. This is complemented by homemade, glutenfree, eggless noodles made of chia seeds, all garnished with vitamin C spinach from Dolceacqua in Italy, oranges from Corsica, and the chef’s personal touch: coriander from his garden.

This finely thought-out alliance of flavours gave birth to a sweet-salty mix, taking the diner on a heartwarming, tasty journey in a cosy winter atmosphere. A comfort-food dish elevating itself with sweet, crispy duck and a dash of orange flavour blended with a salty bone broth, this one not only fills you up but warms you up on these cold winter days in the south of France.

It all started with a friendly exchange between Club Thirty-Nine Monte-Carlo’s founder, Head of Kitchen and Head of Marketing. During a conversation, chef David Knapp finds himself challenged to reinvent a mythical and popular dish by using one ingredient drawn at random among many others: the orange. This is a game that the same team particularly likes to lend itself to during brainstorming sessions and that previously gave birth to a salty beetroot cotton candy dish.

Faithful to his personality, chef David Knapp is a follower of the atypical and is an absolute well of creativity.

ABOVE Club Thirty-Nine Monte-Carlo’s Head of Kitchen, chef David Knapp.

RIGHT Club ThirtyNine Monte-Carlo’s heartwarming ramen soup with duck, orange, glutenfree and eggless noodles, spinach, coriander, and a secret collagen bone broth.

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BY JODI HINDS

Sophisticated Serves with No. 3 Gin

Gin has always had a reputation as a sophisticated serve, and although its origins are attributed to the Dutch, its English heritage tells the tales of British aristocracy, technical innovation and maritime prosperity. Now, in the modern age, it’s heralded as the tipple of choice for tastemakers. After its surge in popularity over the last several years, various gins have emerged out of the woodwork, but one stands out from the crowd: No. 3 Gin. Referencing a London dry-style gin replete with a bright, zesty and refreshing flavour punch marked with juniper, citrus, and spice notes, it’s a spirit that lifts the spirits. With eyes set on creating the globe’s finest gin, London’s oldest wine and spirit merchant, Berry Bros. & Rudd, called upon the expertise of the best in the business to develop the recipe, including the only person in the world to have a PhD in gin, Dr David Clutton. After two-plus years of painstaking refinement,

No. 3 Gin was brought to the market, holding pride of place on shelves in its striking blue bottle. Since then, it has taken the drinks industry by storm, winning a host of accolades along the way, including taking home the title of World’s Best Gin by the International Spirits Challenge four times. Of course, a drink of this calibre deserves a refined reception, and where better than the British capital’s most opulent oasis: The Rivoli Bar at The Ritz London. A glittering jewel in the heart of Piccadilly, this spectacle of a space dazzles with its glamorous, gold-clad aesthetic and sublime serves. From creative showstoppers to copacetic classics, this iconic bar never ceases to impress with its tantalising tipples. At its helm is the ever-talented Michele Lombardi, and in keeping with making mixology magic, he's created a quartet of sensational cocktails that epitomise the excellence of No. 3 Gin while reflecting the venue’s vibrant character… »

AVANT-GARDE

INGREDIENTS

No. 3 Gin; Lillet Blanc; lychee and lemon juice; hibiscus flowers; orgeat; almond milk.

METHOD

Combine all ingredients except the almond milk and stir. Slowly add the almond milk to the mixture — the almond milk will begin to curdle. Once the milk solids have separated completely, strain the mixture through a cheesecloth to make a clarified milk punch. Repeat the straining process until the liquid is clear. Serve the cocktail in an Atlantic Coupe glass with an ice ball and garnish with a skeleton leaf and alyssum flower.

WILD NEGRONI

INGREDIENTS

No. 3 Gin; Woodford Reserve Bourbon; Quaglia Nocciola liqueur; Ramos Pinto White Port infused with porcini mushroom; Campari.

METHOD

Add all the ingredients to a mixing glass with ice and stir until well-chilled. Strain into an old fashioned glass over an ice chunk. Garnish with a porcini mushroom infused with Ramos Pinto White Port.

MARIE ANTOINETTE

INGREDIENTS

No. 3 Gin; Muyu Jasmine Verte liqueur; clarified pink grapefruit juice; Cocchi Americano vermouth.

METHOD

Add all the ingredients to a mixing glass with ice and stir until well-chilled. Strain into an Atlantic Coupe glass over an ice chunk. Garnish with jasmine micro-flowers.

MIZUWARI RICKEY

INGREDIENTS

No. 3 Gin; Hakushu 12-Year-Old Whisky; Akashi-Tai Plum Umeshu; Muyu Jasmine Verte liqueur; Perrier water; shiso and Lapsang cordial.

METHOD

Add all the ingredients to a mixing glass with ice and stir until well-chilled. Strain into a highball glass over an ice pillar. Garnish with a purple shiso leaf and a Wakamomo Japanese peach.

BY JODI HINDS

Travel

ELEVATED DINING EXPERIENCE

VistaJet has always been committed to offering its Members the best while flying, and this extends to its culinary offerings on board. With its signature seasonal menus developed in collaboration with private and Michelin-starred chefs, the leading private aviation company is taking in-flight dining to new heights.

Experiential dining has gained incredible popularity over the last few years, with mindbending theatrics, out-of-this-world scenes and multi-sensory elements all incorporated to deliver a one-of-a-kind culinary experience. However, VistaJet stands out from the crowd in this regard, offering fine dining at 45,000 feet in the air — an altitude higher than Mount Everest. To the backdrop of this unique setting, VistaJet invites its Members to enjoy a curated culinary voyage featuring the finest international delicacies.

This is by no means an easy task, though — even the most discerning gourmands know that flying affects the senses, which, in turn, negatively impacts the eating experience. In particular, cabin air reduces the aroma that, together with taste, constitutes flavour — in fact, smell contributes up to eighty percent of what people interpret as flavour. Private flights assist in minimising these adverse

effects — notably, in VistaJet’s case, its Global 7500 aircraft has an equivalent air pressure of only 4,500 feet when cruising at 45,000 feet, along with a controlled humidity level — but the bearing on the senses remains noticeable.

However, in-flight factors should not compromise meals done well; food that nourishes the heart, soul, body and mind should always be mandatory. VistaJet ensures that this notion is not overlooked in the air; it sees first-rate fare as a necessity at all times, not a fleeting pleasure.

“We have been on a journey to transform the private dining experience in the air — to make it something to savour,” says Diego Sabino, Vice President of Private Dining at VistaJet. “Simple things, big flavours and the best ingredients prepared and cooked to perfection will always travel well. We have explored the art and science of dining, so our Members can cherish time together on board, with the right taste, whatever the occasion.”

To guarantee every passenger relishes every bite, VistaJet has incorporated various facets into its culinary offerings, including Signature Seasonal Menus, partnerships with Michelin-starred chefs and specialist training for its Cabin Hosts. First and foremost, VistaJet’s in-flight cuisine focuses on seasonality, health and well-being, continually evolving its menus for all — whether travelling for business, with family and friends, or celebrating a milestone — no matter where they are flying from.

Humidity in an aircraft can be as low as twenty percent or less, desensitising the taste buds and causing an up to thirty percent reduction in the perception of saltiness and sweetness. That is why VistaJet works with more than 7,000 trusted suppliers worldwide: the finest producers and purveyors to source the freshest and highest-quality ingredients. In addition, every dish is specially designed and prepared to be well-suited for in-flight, high-altitude dining. Many of these dishes have been conceived by VistaJet’s award-winning partners, which include over one hundred of the world’s leading private and Michelinstarred chefs. From reformulated iconic creations to brand-new exclusive meals, each has been carefully thought-out to ensure that it tastes absolutely perfect in a VistaJet cabin.

An obvious challenge is how VistaJet recreates the environment of a world-class kitchen in the sky. This may be impossible, but the global aviation frontrunner aims to come as close as possible by applying absolute attention to detail across the entire supply chain. The process begins as soon as a flight is booked — at this moment, VistaJet’s Private Dining team will propose bespoke menus for Members to choose from. Thereafter, sourcing specific ingredients can

CLOCKWISE FROM

TOP LEFT VistaJet flies from 1,900 airports in 187 countries, and guarantees the same level of impeccable service and high-quality food aboard every one of its flights, regardless of its starting point or final destination; VistaJet works with over one hundred of the world’s best private chefs and restaurants to develop its in-flight menus; all VistaJet Cabin Hosts are trained by the British Butler Institute, certified up to Level 2 in wine and spirits training and are foodsafety qualified.

take a full day, while up to six hours might be needed to take food from the kitchen to the aircraft. Menus are finalised at least 24 hours before departure to meet VistaJet’s exacting procuring and preparation standards.

A few hours before the flight takes off, the private chef or restaurant begins creating the dishes —with any allergies, intolerances, or other dietary needs already having being double-checked several times. Hot meals are freshly prepared by hand and par-cooked, while fresh ingredients are packed into over-ready containers and then blastchilled to lock in taste, texture and freshness. This precious food cargo is then couriered to the departure airport in refrigerated vehicles and loaded onto the jet around ninety minutes before departure. This is an impressive showcase of the company’s logistical fortitude, as VistaJet flies from 1,900 airports in 187 countries — about 96 percent of the world.

In the air, the VistaJet Cabin Host will finish cooking the food before it is expertly plated and presented to passengers. All VistaJet Cabin Hosts are trained by the British Butler Institute, certified up to Level 2 in wine and spirits training and are food-safety qualified. They have also received professional plating tutorials from chefs specialising in different cuisines. Once served, guests can savour these culinary masterpieces in the utmost comfort, all accented by spectacular views — this promises an unmatched fine-dining spectacle in the sky, graciously delivered, just as VistaJet intends.

For more information on VistaJet and its private dining offerings, visit vistajet.com/privatedining.

MOUNTAINSIDE MARVEL

Set in the charming Alpine town of Kitzbühel, right on the doorstep of Austria’s legendary ski area, Tyrol, the Grand Tirolia hotel is a place designed for making the most magical mountainside memories.

Open for the winter season as of 19 December 2022, the newly refurbished Grand Tirolia hotel in Kitzbühel has one guiding goal: to create an unforgettable holiday in the heart of the Central Eastern Alps. Located just east of Innsbruck, in Austria’s picturesque province of Tyrol, Kitzbühel is one of the country’s most coveted ski resorts. Brimming with upscale boutiques and stylish cafés, this chic destination offers much more than just winter sports, and the elegant Grand Tirolia hotel fits right into this luxurious locale.

Taking inspiration from its name, the hotel has recently undergone a stunning renovation and emerged grander than ever, offering an opulent escape amidst the Alps. Epitomising the height of luxury, the spacious rooms and suites are swathed in wood, leather and the finest fabrics,

CLOCKWISE FROM TOP

LEFT The Grand Tirolia is a five-star hotel set in Austria’s famed Kitzbühel ski resort; Grand Tirolia’s Gasthaus Eichenheim restaurant has an outdoor dining terrace that’s perfect for lapping up views of the snowy Central Eastern Alps; the Grand Tirolia hotel is home to a spa area spanning 1,500 square metres.

creating a warm and inviting ambience for a rejuvenating respite. The Deluxe Rooms are particularly sumptuous – boasting expansive bathrooms with rain showers plus private balconies with extraordinary views of the surrounding landscape, these are havens for honeymooners or couples looking for a romantic rendezvous.

After a good night’s rest, guests can head out to the glittering mountains to enjoy a day in the surrounding nature that induces awe at every turn. Renowned as one of the world’s best ski resorts, Kitzbühel is blessed with over two hundred days of guaranteed snow yearly and is home to 234 kilometres of perfectly prepared pistes. From beautiful walking trails to exhilarating skiing, snowshoe hikes, sledge rides and paragliding, endless adventure abounds in this slice of Austrian paradise. Grand Tirolia even boasts a renowned eighteen-hole golf course with a special winter wonder route.

Upon returning to the hotel, guests can look forward to tranquil evenings by the fire, complemented by an array of delicious local Alpine fare and fine wine at Restaurant Tirolia. Cooper Bar, meanwhile, offers an impressive array of creative cocktails made with select barrel spirits. For those searching for an extra dose of pampering, the property’s wellness area offers a bouquet of exceptional facilities, including four Grand Alps Yoga rooms and a newly refurbished gym. At the spa, guests can choose from a relaxing massage or beauty treatment performed by expert therapists, or take a moment to unwind in the impressive range of saunas or hot tubs. Showcasing the idyllic blend of innovation and traditional Tyrolean hospitality, the Grand Tirolia ticks all the boxes for a luxurious, cosy and memorable ski experience.

A Perpetual Paradise

Disrupting the norms of typical high-end Maldivian resorts with its innovative sustainability programmes, vibrant Marina Village, and barefoot luxury vibe, Patina Maldives is setting a new standard for bucket-list adventures.

Known for its stunning white-sand beaches, unrivalled luxury, and a glimpse at some of the world’s most breathtaking natural beauty, the Maldives is an obvious choice for an unforgettable island adventure. However, the world’s lowest-lying nation has also become something of a honeymooner’s cliché in recent years and often bears the brunt of criticism due to poor waste management and lack of support for the local community and culture. And this is where Patina Maldives, Fari Islands steps in.

Nestled just off the southern end of the North Malé Atoll, only a fifty-minute luxury boat transfer from Malé International Airport, Patina is neighboured by the RitzCarlton, and the soon-to-open Capella Hotel, in what is a genuinely unique archipelago experience. With a capacity to dock up to twenty small yachts, Patina has been purpose-built to allow guests of the exclusive trio the

ABOVE Aerial view of Patina Maldives, Fari Islands.

freedom to explore between the resorts, creating a perfect balance of seclusion and interaction when visiting these luxury getaways.

Reminiscent of a traditional fishing village, Patina’s Fari Marina Village and Beach Club are a rare social hub at the heart of the archipelago and make the perfect welcome to guests who want to experience authentic Maldivian charm alongside a discerning hospitality offering that shies away from the ‘one island, one resort’ model.

FOUR first caught wind of the opening of Patina Hotels and Resorts’ flagship venue back in 2020, when the news of an icon-in-the-making was announced for the Maldives. Aiming to be a radical example of a contemporary island villa stay, Patina Maldives’ ninety exquisite beach and water pool villas — ranging from one to three bedrooms — offer guests rustic Maldivian simplicity housed within a sophisticated structure that pays homage to nature and the elements. »

OPPOSITE Beach House at Patina Maldives.

«

A perfect example of biophilic construction, renowned Brazilian architect Marcio Kogan has skillfully incorporated natural lighting, ventilation, and the surrounding landscape into the resort’s spaces in a deliberate attempt to better the health and well-being of guests. All villas have been purposefully placed to stay below the horizon line ensuring uninterrupted views of the sea. In contrast, the garden villas have been cleverly spaced and shielded by lush vegetation in order to hide them in plain sight. With a seamless blending of inside and outside spaces, Kogan has preserved the natural ebb and flow of the island’s elements, allowing for an improved and more sustainable built environment.

In terms of the interiors, this translates to stunning floor-to-ceiling doors that open up both the front and sides of the villa to reveal 180-degree views of Maldivian bliss. Simple yet effective methods of using the same quality materials inside and outside create a smooth transition between living spaces, which, coupled with chic designer furniture, makes for a truly stylish stay.

In fact, every detail of the hotel’s design has been created with the guest’s well-being in mind, which is where Patina stands out from the crowd. Here, the hotel doesn’t rely on the location alone to create the experience, but instead, it has purposefully created enhanced experiences out of even the smallest details. From the state-of-the-art toilet seats to the bespoke Haeckels toiletries made from sustainably sourced seaweed and other natural ingredients from the Maldives, guests are invited to harmonise and connect with the environment at every possible moment.

ABOVE Overwater villas at Patina Maldives.

BELOW The villas at Patina Maldives seamlessly blend indoor and outdoor living.

This theme of creating a closer, elevated connection to nature is continued throughout the resort and extends to the array of activities available on the island. From snorkelling and diving amongst the dazzling array of marine life to visiting the island’s bird sanctuary or coral restoration projects with the on-site marine biologist, visitors can take an active role in shaping a more environmentally sound future for the Maldives.

Furthermore, Patina is entirely built upon the idea of future-proofing all the environmental issues that could affect islands, such as erosion, flooding, lack of drinking

water and waste management, among others. They do this with incentives such as using solar power, passive heating and cooling systems, on-site drinking water processing at the Nordaq plant, and composting organic waste to use as fertiliser for Patina’s sprawling vegetation and organic garden. Similarly, the impact of the rising sea level has been mitigated by building the island higher than usual, and regular beach clean-ups take place in collaboration with Parley for the Oceans.

From the moment you arrive, it’s clear that at Patina Maldives, the sea, the beach, and the lush landscape are the essence of the hotel. The tropical colours and panoramic scenes are present in all design aspects, including the specially commissioned artworks dotted around the resort. Having partnered with Singapore-based contemporary art consultancy The Artling, Patina offers guests the chance to explore artworks from prominent names such as New York-based Hiroko Takeda and James Turrell, a renowned American artist and influential member of the California Light and Space movement, all in a bid to stimulate the senses and interact independently with the island.

Patina proves that the Maldives are where people can come to experience island life at its most relaxed and beautiful, but without it being boring, pretentious or clichéd. Patina opens its doors for anyone wanting an elevated travel experience where you can bond with guests and locals alike, help preserve the islands’ natural beauty, and encounter first-class dining options that embrace both international and Maldivian cuisine and customs.

Patina Maldives offers an impressive twelve food and beverage outlets, all unique and executed to an impeccable standard. From the food vans in the Fari Marina Village and the organic, homegrown fare at Roots to the moreish dim sum at Wok Society and refined beachfront dining at Fari Beach Club, Patina presents a fresh perspective on eating out in the Maldives.

Patina also champions Maldivian cuisine by putting a contemporary spin on classic dishes within their menus and cooking workshops. With the local cuisine frequently overlooked in favour of premium international ingredients, people often need to be made aware of the complex and delectable flavours that make up the Maldividian food profile. Patina is changing that by presenting Maldivian delights rustled up in expert style by talented native chefs and delivered lovingly by their dedicated team.

As a matter of fact, the stellar staff are so slick you would never think that the hotel has only been in operation for a year. This is in part thanks to another incentive from the hotel, the Fari Campus, which aims to have a positive longterm impact on the local community. The first of its kind in the Maldives, Fari Campus is pioneering the overseas education programme certified by the world-renowned EHL Hospitality Business School.

Naturally, with some of the world’s most exclusive hotel brands competing to attain ever-greater heights of luxury, competition in the Maldives to create unforgettable, breathtaking hotels and resorts is fierce. However, at Patina, luxury doesn’t blur the sense of place. Patina is boldly Maldivian and works hard to channel this and its treasured tropical surroundings into the guest experience.

At Patina, nature remains at the forefront, giving it a purposeful sense of being and, as a result, the chances of returning home disappointed are nonexistent. The hotel has a wholehearted commitment to being a luxurious yet sustainable hotel in every sense, and this feeling is palpable on the island. From the warm welcome at the airport until the heartfelt goodbye at the marina, we can honestly say that a stay at Patina Maldives is nothing short of transformational.

Find out more at www.patinahotels.com

LEFT Tranquil interior of FLOW Spa at Patina Maldives.

BELOW Outdoor dining area of the Beach House at Patina Maldives.

LIVE THE PARISIAN DREAM

Set on the banks of the Seine, Cheval Blanc Paris offers a world of exclusivity, elegance, and indulgence in the heart of the City of Light.

Home to only 72 rooms and suites, Cheval Blanc Paris was envisioned as a secluded sanctuary where friends, families and couples could come together to relish all the historical grandeur and contemporary gaiety that the French capital bears. Just a stone’s throw from the city’s most famed attractions, including the Louvre, Notre-Dame, Beaubourg and the Marais, Place Dauphine and SaintGermain-des-Prés, this impeccable address is a gilded gateway into the Parisian way of life.

Designed by architect Édouard François, with interiors by renowned architect Peter Marino, this opulent palace breathes new life into the historic La Samaritaine Art Deco building it calls home. Akin to a luxurious Parisian residence, the property possesses all the charm and character of its locale, with an added dash of panache, all brought to the fore through works custom designed for the Maison by exceptionally skilled artists and craftsmen.

The 36 rooms and 36 suites, all spanning 45-plus square metres, are bathed in bold colours and eye-catching patterns. The marble, gold and stone elements perfectly frame the views of the Seine, Eiffel Tower and Notre-Dame that seep in from the floor-to-ceiling windows, while a rich

CLOCKWISE FROM ABOVE Cheval Blanc Paris holds pride of place on the banks of the Seine in the heart of the French capital; contemporary French cuisine is the order of the day at Le Tout-Paris restaurant, located on the Maison’s seventh floor; the hotel’s rooms and suites brim with rich textures and bespoke furnishings; Cheval Blanc Paris is home to a three-Michelinstarred restaurant, Plénitude, helmed by celebrated French chef Arnaud Donckele.

art collection and bespoke furnishings give the spaces the Cheval Blanc touch of refinement. With spacious living rooms, separate dressing rooms and bathrooms complete with bathtubs and Hammam-style showers, these palatial lodgings showcase the hotel’s artistic and modern spirit.

Touted as the ‘beating heart of Paris’, the Maison wouldn’t be complete without the finest culinary offerings. With three restaurants and bars, each displaying a passion for flavour and penchant for finesse, Cheval Blanc Paris effortlessly reflects the city’s reputation as a mecca for fine food. On the hotel’s first floor, chef Arnaud Donckele brings his renowned gastronomic prowess to the fore at three-Michelin-starred Plénitude. A destination where the senses are endlessly intrigued, this intimate restaurant celebrates the rhythm of nature through broths, vinaigrettes and veloutés made with the freshest ingredients. Inspired by tradition and motivated by reinvention, each dish is a perfectly balanced, exquisitely plated work of culinary art.

On the seventh floor, Le Tout-Paris marries the aesthetic beauty of the city’s skyline with contemporary French flavours. The interior radiates with its vivid red-and-yellow palette, while the large marble bar beckons guests looking for creative cocktails and an effervescent ambience. On the tree-lined terrace, laid-back lunches and star-lit dinners await, all embraced by Paris’ electric energy.

A fusion of Italian cuisine and French flair abounds at Langosteria. A Meditteranean fine-dining jewel that sparkles on the Maison’s seventh floor, this stylish eatery is

an ode to the ocean in all its glory, offering a sophisticated selection of seafood-forward fare that surprises and amazes with every bite. A truly gourmet experience calls for a superbly paired wine that accentuates every taste, and with an impressive collection of over 900 French and Italian vintages on the menu, diners can sip, savour and smile on repeat.

Another haven for the senses, Dior Spa Cheval Blanc Paris delivers a cocoon of well-being on the banks of the Seine. Complete with a striking mosaic-embellished infinity pool, a Rossano Ferretti Salon, fitness and yoga facilities, a Hammam, a snow shower, a sauna, and six treatment suites, this is a place where happiness takes centre stage. Guided by holistic healing, generosity and pure pampering, the spa offers an array of specially curated treatments and rituals performed by dedicated Dior Beauty Amassadeurs with the promise that every facial, massage and scrub will leave the body feeling reinvigorated and aglow with life.

From the suites to the service, cuisine and wellness offerings, Cheval Blanc Paris is a true tribute to the ultimate French savoir-faire, perpetuating the pinnacle of joie de vivre in the most Parisian way possible.

DUBAI DECADENCE

Boasting the bold, modern and all-around sumptuous style characteristic of Bulgari, the Bulgari Resort Dubai radiates refinement and grandeur from every one of its flawless facets.

Envisioned by Antonio Citterio Patricia Viel, the distinguished Italian architectural firm that has designed all seven of the Bulgari Hotels and Resorts worldwide, the Dubai venue sparkles like a precious gem in its natural and exotic surroundings. Spanning 158,000 square metres, the property is home to a 121-key hotel, six residential buildings with 173 sea-facing apartments, fifteen private mansions, and Bulgari’s first-ever Marina and Yacht Club — making it the biggest project in the luxury hospitality group’s history, both in scale and magnitude. Even with its size, the destination doesn’t lose its allure: exuding all the charisma of a charming Mediterranean village, it’s an opulent oasis that transports guests to a world of sublime Italian design and first-class hospitality.

Nestled in a lush enclave on the exclusive Jumeira Bay — the seahorse-shaped, man-made island floating in the depths of the Persian Gulf — the resort offers guests a secluded haven only a few minutes away from the city. Featuring an aesthetic that flawlessly marries the height of traditional Italian design excellence with contemporary touches, the interiors and exteriors are replete with unique, precious and lavish embellishments. A showcase of unyielding artistic flair, every aspect of the property has been meticulously conceived with the same detail and precision of a Bulgari jewel: rare raw materials have been paired according to colour, texture and feel and sculpted into objects of enduring beauty. Styled with illuminated gardens, pools, and Mediterranean landscaping, the resort’s grounds envelop guests in a verdant seaside paradise.

CLOCKWISE FROM TOP LEFT Taking inspiration from its seaside setting, the Bulgari Resort Dubai boasts a striking coral-like sunshade that wraps around its façade; dining room in the Bulgari Suite; the award-winning Bulgari Bar sits within the hotel’s two-Michelin-starred Il Ristorante - Niko Romito.

Comprising 101 rooms and suites plus twenty exclusive villas, all complete with private balconies or terraces, the accommodations offer panoramic views of the pool, garden, sea or Dubai skyline. On the inside, the spaces are clad with an abundance of Italian marble and lacquered warm-hued woods, perfectly accented by a muted colour palette. Clean, regal lines, bold contrasts and plenty of light complete the design language, which epitomises elegance in its purest form. Expressing the pinnacle of ‘Made in Italy’ quality, the modern and minimalistic accommodations are exquisitely furnished with premium Italian furniture, much of which was custom-made for the property. To offer the ultimate comfort and convenience, all the rooms and suites are sound-proofed and boast walk-in closets and multi-sectioned bathrooms with large showers and open-space bathtubs.

For guests looking for ultimate privacy, the resort’s five categories of villas will shroud family and friends in a cocoon of indulgence. Ranging from one to three bedrooms, the properties vary from 175 to 540 square metres in size and come with personal butler service, a private pool and a gazebo. The 540-square-metre Bulgari Villa is one of the resort’s highlights: featuring a large living area, a sunken bathtub and a lush private garden with a large outdoor swimming pool, it offers guests every home comfort they could possibly need, with an extra helping of supreme luxury. No resort would be complete without a selection of food and beverage venues, and in true Italian tradition, where excellent dining is a must, the Bulgari Dubai property is a mecca of superlative gastronomy. The jewel in its culinary crown is Il Ristorante – Niko Romito: awarded with two

ABOVE Bulgari Resort

Dubai is located on Jumeira Bay and offers direct access to the beach.

BELOW The Bulgari Spa pool.

Michelin stars in the inaugural Dubai guide, this fine-dining spectacle is the brainchild of revered Italian chef Niko Romito. Together with Executive Chef Giacomo Amicucci, the duo has curated a blend of modern and classic Italian dishes that showcase the country’s most exquisite flavours. The award-winning Bulgari Bar, ranked at number 50 on The World’s 50 Best Bars 2022 list, also shares the same space as the restaurant. From its striking steel and bronze oval bar, guests can sip on signature cocktails while lapping up views of the marina.

If Asian fare is more your fancy, then head to Michelinstarred Hōseki on the resort’s top floor. With only nine seats, this intimate and exclusive venue takes diners on a one-of-a-kind Japanese culinary journey carefully curated by experienced chef Masahiro Sugiyama. For more casual dining, guests can visit the simple yet refined Il Café or venture to the Bulgari Marina and Yacht Club, a picturesque destination overlooking a quaint 46-boat harbour. Presenting an abundance of amenities, including a seafood-focused restaurant, a member’s lounge, a stunning outdoor pool and bar, and a Little Gems Club for younger visitors, the Yacht Club is a posh playground for guests of all ages.

Originally home to fishermen, traders and pearl divers who birthed Jumeira’s maritime tradition from the sun, sea and precious stones, Bulgari Resort Dubai is in perfect keeping with this destination’s heritage of highlighting the earth’s spectacular natural riches, offering a treasure trove of superb dining, luxurious lifestyle and unparalleled hospitality in the heart of the Persian Gulf.

Winter Wonderlands

Every year, travellers flock in droves to the world’s magical, snow-covered peaks. The allure of the winter season is made all the better by chic après ski activities and sumptuous rooms to rest those weary bodies in. Lucky for snow-seekers, the splendour never ends, with new hotels constantly popping up in the most sought-after international ski destinations — here’s our list of the best new kids on the (ice) block…

The Cloudveil, Autograph Collection

A sophisticated sanctuary set in Jackson Hole’s iconic Town Square, this new, ultra-luxurious resort is redefining mountainside glamour. With easy access to Teton Village’s cute cafés, exclusive boutiques and numerous art galleries, plus just a stone’s throw from the slopes, The Cloudveil is the idyllic base from which to explore everything this Western treasure has to offer.

On the exterior, the hotel makes its presence known without impacting the beauty of its surroundings: its three-storey-high, stone-clad façade perfectly mirrors the mountainous locale — and this theme of using natural materials is continued throughout the property. The beautiful ceilings are crafted from reclaimed wood, and the lobby welcomes guests with a statement front desk fashioned out of a 3,000-pound granite boulder.

Spacious and drenched in natural light, the onehundred rooms and suites feature several handcrafted touches, local artwork and mood-setting gas fireplaces. The amenities are top-class, too, with a 24-hour pantry on every floor for pre- or post-ski snacks, as well as a communal outdoor pool and heated jacuzzi. There’s also a massive 5,000-square-foot open-air rooftop terrace that beckons guests for nights spent by the fire, stargazing and sipping on hot cocoa. In terms of the dining options, The Cloudveil has worked with restaurateur Gavin Fine to deliver a slick French-style venue aptly named The Bistro.

Six Senses Crans-Montana

Another hit from the ever-inspirational Six Senses hotel group, the new CransMontana property will open just in time for the 2022/2023 ski season. Due to begin welcoming guests on 1 February 2023, this dashing address is poised to be a slopeside mecca for vitality, serenity and adventure.

Swathed in a cloak of wood and stone, the property will blend in beautifully with the mountainous locale. Guests will be able to enjoy ski-in, ski-out access from the hotel’s prime position, as it’s nestled just above the main gondola in Crans. To make days on the pistes as pleasant as possible, Six Senses Crans-Montana will also have a dedicated ski concierge and service team on hand.

Fusing Swiss chalet architecture with Alpine sophistication, the boutique hotel will be home to just 45 rooms and suites, each of which is enveloped on three sides by pine forests and snow-capped peaks — and the picturesque bay windows and private terraces will provide the ideal viewpoints from which to soak up these panoramic vistas. To further reinforce the property’s connection to nature, the airy rooms will be decorated with subdued hues and natural materials, including exposed timber, oak, quartzite, and slate. The bespoke furniture and local artwork will add a touch of refinement, complete with Sleep With Six Senses amenities to guarantee a good night’s rest.

Also key to ensuring a great day on the slopes is nutrient-packed sustenance, and Byakko, the hotel’s Japanese dining destination, will offer delicious, wholesome cuisine to meet this need. Here, guests can expect fresh fish, sushi and grilled meats, along with heart-warming hot pots with Asian influences.

A Six Senses property wouldn’t be complete without a state-of-the-art spa, and the Crans-Montana outpost is no different. Focusing on recovery and restoration, this wellness haven will offer nine treatment rooms, an innovative Stretch Pod, fitness equipment, two pools, a Hammam, a hot tub, a sauna, a steam room and a yoga studio. To round off the spa’s superb facilities, the Biohack Recovery Lounge will provide quick fixes through intelligent tech that optimises the body’s natural healing processes — so getting back on your skis will be as easy as one, two, three.

CRANS-MONTANA, SWITZERLAND

WYOMING, USA

PREVIOUS SPREAD Aerial view of Kempinski Palace Engelberg.

CLOCKWISE FROM TOP LEFT The Cloudveil, Autograph Collection façade; indoor pool and relaxation area at Six Senses CransMontana; Six Senses Crans-Montana sits above the main gondola in Crans; the rooftop terrace at The Cloudveil, Autograph Collection.

The Green O

Hidden under a canopy of trees in the magical woodlands of Greenough, Montana, this adults-only retreat presents a secluded space for guests looking to reinvigorate their souls and spirits. Featuring twelve private, designforward cabins, it’s a far cry from the usual luxury resort. Here, disconnecting from the daily hustle is nonnegotiable, but this comes with a meticulously curated experience that puts nature at the fore.

Perched on the far side of the 37,000-acre Paws Up Ranch, The Green O is a destination for all seasons. However, in winter, this snowy oasis delivers an extra sprinkling of wonder. With access to the whole expanse of the ranch, guests can enjoy over fifty activities on-site, including cross-country skiing, dog-sledging, snow tubing and hiking — all to the backdrop of a pictureperfect, snow-covered milieu.

Boasting four different layouts, each accommodation has its own charm — from bedrooms floating in the

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The Tree Haus, one of the four categories of cabins at The Green O, sits nestled amongst the treetops at an elevated position of 23 feet above the ground © Stuart Thurlkill; Social Haus, The Green O’s finedining restaurant © Stuart Thurlkill; the interiors of the cabins at The Green O take cues from minimalistic Scandinavian architecture © Stuart Thurlkill.

tree tops to glass-encased lounges and curved living spaces, each is a design marvel just waiting to be ogled at. Boasting an aesthetic that blends Scandinavian sophistication with Old West comfort, each cabin has its own hot tub, duo of fireplaces, and minibar stocked with locally made snacks and homemade treats like decadent artisanal ice cream sandwiches — which hints at the gourmet delights that await at the property’s swanky restaurant.

Serving a tasting menu jam-packed with exceptional ingredients, Social Haus is an unexpected fine-dining spectacle shrouded among the dense woodlands. Inspired by the seasons, the sharing-style dishes are creative, healthy and packed with flavour. There’s no doubt that around every corner of The Green O, a new surprise and thrill lies in wait — and this sense of anticipation, excitement and joy is precisely what makes this unique address a cut above the rest.

Kempinski Palace Engelberg

Having opened in mid-2021, Kempinski Palace Engelberg has brought a fresh dose of timeless elegance to the Swiss Alps. Its aesthetic transports guests straight to the Belle Époque era, yet its hospitality offerings remain firmly grounded in the modern age. Blending nature with history and contemporary touches, this property is the perfect all-rounder for every season.

As the first international five-star superior hotel to grace the postcard village of Engelberg, this Kempinski jewel shines brightly amidst the snow-capped Titlis peaks. Promising a tranquil escape from frantic city life, this 129-key palace focuses on enabling guests to restore mind-body balance, all in the most luxurious, naturesteeped setting.

Inspired by Mother Earth’s beauty, particularly the towering mountainscape that frames its backdrop, the building incorporates various natural, locally sourced materials. From the brown-and-grey colour palette to

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Entrance to Kempinski Palace Engelberg; Kempinski Palace Engelberg boasts beautiful views of the snow-dusted Swiss Alps; Kempinski Palace Engelberg is home to 129 elegant rooms and suites; Cattani Restaurant at Kempinski Palace Engelberg serves elevated farm-totable cuisine.

wood and stone elements, the interior pays homage to the Swiss Alps through and through. Meanwhile, historical artefacts such as tile mosaics, antique marble, hexagonal motifs, coffered ceilings and vintage chandeliers are a reminder of the property’s history, which dates back to the nineteenth century.

The hotel’s cuisine also honours the locale, with its signature Cattani Restaurant serving farm-to-table fare that spotlights regional and seasonal products all year long. Chalet Ruinart, meanwhile, is only open during winter and offers a menu brimming with fondue and Champagne specialities. For those much-anticipated après ski activities, head to Wintergarden, The Palace Bar or Habanos Cigar Lounge, where beautiful settings and delectable drinks await. The Spa also presents the ideal opportunity for some downtime, offering a selection of wellness-focused treatments, plus a sauna and an indoor infinity pool with panoramic views of the Swiss Alps.

4ENGELBERG, SWITZERLAND

Property & Design

TRANSPARENCY IN ITS MOST BEAUTIFUL FORM

With residents seeking to immerse themselves in nature’s beauty, architectural design has evolved to create harmony between the indoors and outdoors — and with its premium frameless sliding windows, swissFineLine is making this easier than ever.

Switzerland is synonymous with quality, and the “Swiss-made” label tells consumers more than just where the product they are buying is from — it tells them it has been made to a superb standard of craftsmanship. swissFineLine windows are the epitome of all things Swiss: innovative, modern, reliable and robust.

The frameless sliding windows and doors from swissFineLine are the perfect combination of Swiss engineering and timeless appeal. Made with an array of features to suit any need or preference, each solution can be individually tailored to ensure maximum freedom of design and optimal comfort. Complete with highly insulating aluminium edging, these beautiful windows and doors seamlessly fit into walls, floors and ceilings, creating a boundless space that invites the outdoors in.

With spectacular views of the external landscape accessible from every angle, swissFineLine creates a luxurious living experience within the home. With no frames or obstructions, the sliding doors enable flowing transitions between interior and exterior and provide a limitless space experience full of light, air and atmosphere.

CLOCKWISE FROM OPPOSITE, TOP swissFineLine’s frameless doors create an abundance of space © Cloud 9 House by wb; swissFineLine’s products allow seamless flow between the indoors and outdoors

© swissFineLine | Manuel Martini; swissFineLine’s frameless windows and doors add a touch of elegance to any home

© swissFineLine | Beat

Bühler Fotografie GmbH; swissFineLine’s frameless products guarantee uninterrupted views of the beautiful outdoors

© swissFineLine | Beat Bühler Fotografie GmbH.

Over and above their aesthetic appeal, swissFineLine’s products meet the highest requirements in terms of security, thermal insulation and soundproofing in all respects. One window, countless possibilities: this is transparency in its most beautiful form.

Find out more at swissfineline.com

BOUNDLESS BLISS

Since 1928, KLAFS has been revolutionising the wellness and spa industry. Guided by innovation, quality and sustainability, its award-winning sauna, pool, and spa products are beacons of brilliance that make living a healthy life an effortless endeavour.

Frontrunners in the wellness and spa industry for over 94 years, the sustained success of KLAFS boils down to the company’s marked ability to innovate. Continuously investing in research and development, KLAFS are pioneers in bespoke sauna, pool and spa solutions. Always going the extra mile, and never resting on its laurels, the company seeks to shape the market in a revolutionary way, delivering durable, high-quality products that inspire and positively impact the lives of their users, all while preserving the environment through energy-efficient technology.

Based in Germany but commanding a global presence, KLAFS boasts an 800-strong employee force that’s able to deliver the company’s impeccable service worldwide. Motivated by the desire to exceed customers’ expectations, KLAFS can realise any dream, whether it’s a small stylish sauna in a private residence or an opulent spa in a fivestar hotel. Calling on the expertise of its carefully trained

team, KLAFS takes control of every step of the process, from design to installation and ongoing on-site service.

A prime example of the company’s state-of-the-art inventions is the ground-breaking S1 sauna, which can be extended from the size of a wall cupboard to a fully functional sauna at the push of a button — and all this happens within just twenty seconds. Devised with an ingenious zoom principle, this space-saving design now allows saunas to be incorporated into areas that may have previously been seen as unfeasible. By harnessing its expertise and collaborating with leaders in the design world, KLAFS is setting the standard for transcendent sauna experiences in the modern age, bringing wellness and relaxation to every living environment, no matter how small or old the building may be.

Covering all its bases, KLAFS can also deliver the most luxurious solutions to suit more lavish spaces. Working with renowned designers such as Mattheo Thun, KLAFS is able to envision unique and exclusive saunas that suit the needs »

ABOVE KLAFS works with renowned designers to envision its mesmerising products, including this stunning wooden sauna and steam bath created in collaboration with Matteo Thun and Antonio Rodriguez.

« and style of any client. With the company’s design prowess, saunas no longer need to be hidden away; instead, these beautiful wellness sanctuaries can become the pièce de résistance of any setting. Complete with stunning aesthetics, clients will feel enticed to take a time-out more often — and they should, since saunas have incredible health benefits.

Research shows that regular sauna use can strengthen the body’s immune system. By exposing the body to temperature stimuli, it’s able to train its heat and cold

LEFT The space-saving S1 sauna by KLAFS; regular sauna use has great health benefits; the elegant Casena sauna by KLAFS; a beautiful KLAFS Hammam installed in the Faena Hotel — image courtesy of Faena Hotel, Miami Beach and photography by Nik Koenig.

regulation. In turn, immune defences are activated, minimising the risk of bacterial and viral infections. This is especially effective for those living in particularly hot or cold environments, as the body learns to cope better in extreme temperatures and can adapt more effectively. Moreover, sauna baths also improve circulation, so all parts of the body have better — and faster — access to blood and nutrient supplies. At the same time, this improves the speed and efficiency at which metabolic waste products are flushed out.

Over and above the physical benefits, saunas can have a remarkably positive impact on the mind and spirit. Taking time to destress and disconnect is imperative for psychological health, and a sauna provides the perfect setting to do so. Away from the pressures of day-to-day life, walking into the warm embrace of a sauna has wonderful, soul-nourishing effects. And, as has become worldwide knowledge, people who are less stressed and anxious are able to perform better in daily tasks.

Delivering a complete package of wellness solutions, KLAFS makes living a healthier and happier life easier than ever. It’s clear that the decision to have a sauna can be a good investment for the well-being of the whole family, all while adding to the allure and aesthetic value of any home or business.

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