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Prices for 2-5 Bedroom Residences Starting at US $1.595 Million 800.279.5007 barbados@imiliving.com

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The island of Barbados offers one of the most diverse and adventurous lifestyles in the Caribbean. And the sister resort communities of Port Ferdinand and Saint Peter’s Bay add so much more, you’d need a lifetime to experience it all. From a world-class marina and world renown Nikki Beach™ Luxury Beach Club, to celebrated chefs, family adventures, and dedicated concierge service! We invite you to discover for yourself the experience that comes with being part of our community. At Port Ferdinand and Saint Peter’s Bay, you don’t just own your residence, you own the lifestyle.

Chef Larry Rogers of Dockside at 13º/59º at Port Ferdinand

To learn about ownership benefits at Port Ferdinand or Saint Peter’s Bay, contact us at 800.279.5007 or barbados@imiliving.com.

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Exclusively distributed by BMW of North America, LLC Š2019 BMW of North America, LLC. The BMW name, model names and logo are registered trademarks.

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LA JOLLA, CA | $7,950,000 Willis Allen Real Estate Linda Daniels — +1 858 361 5561 WEB ID: BLIX99

Finding your home is a personal process of discovery, and the accomplished global network of Luxury Portfolio International® member companies are ready to assist in the journey. Explore over 50,000 of the world’s finest properties marketed on luxuryportfolio.com each year. Enter the property Web ID for more detail.


LONDON +44 20 3399 9040 CHICAGO +1 312 424 0400 SINGAPORE +65 6408 0507


MOUNTAIN STAR, CO | $8,750,000 This inviting home is a perfect synthesis of mountain modern design.

OSTERVILLE, MA | $6,390,000 This stately waterfront estate is located in the private gated golf community of Oyster Harbors.

Slifer Smith & Frampton Real Estate Tina Vardaman — +1 970 390 7286

Robert Paul Properties Robert Kinlin — +1 508 648 2739



MARCO ISLAND, FL | $5,995,000 Beachfront 7,165 SF condo w/lrg outdoor space. Doorman, guarded gate, close to airport. William Raveis Real Estate, Mortgage & Insurance Frank Sajtar — +1 239 776 8382 WEB ID: MLLV99

VICTORIA, BC, CANADA | C $6,580,000 Frank Lloyd Wright influence and Japanese flair.

FALMOUTH, MA | $4,995,000 5BR renovated, architectural treasure. Private beach community w/ sunset views & privacy.

Macdonald Realty Ltd. Sheila Aujla — +1 250 388 5882

Robert Paul Properties Lynn O’Neill — +1 508 524 7325



MARCO ISLAND, FL | $4,800,000 Architecturally stunning and beautifully furnished home on a 250 foot deep lot.

HAMPSHIRE, IL | $1,425,000 Serosun Farms offers over 400 acres of gorgeous, rolling countryside for residents’ enjoyment.

John R. Wood Properties Mari-Jo Koval — +1 239 253 4704 WEB ID: OLME99

Baird & Warner Jill Van Riet — +1 815 788 2156 WEB ID: PYGG99

PERDIDO KEY, FL | $4,490,000 River front 2ac. estate steps from the gulf w/private dock, beach; 8,100sf over 2 house. CRYE-LEIKE Real Estate Services B.Ward/C.O’Connell — +1 901 848 7245 WEB ID: DZLL99

GRAND BAY, MAURITIUS | €1,008,000 This “Fregate” type villa offering complete privacy boasts three ensuite bedrooms. Park Lane Properties +230 483 7575 WEB ID: LDOY99

©2019 Luxury Portfolio International.® Equal Housing Opportunity. Offering is subject to errors, omissions, change of price, or withdrawal without notice. All information considered reliable; however, it has been supplied by third parties and should not be relied on as accurate or complete. Equal Opportunity Employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, protected veteran status or disabled status.


Lifestyle DESTINATION DE BIJENKORF The Dutch department store shows us why it is a luxury shoppers paradise.

24 STYLE INNOVATORS Rubirosa shows us how design can be sustainable with their latest material: horse leather.

32 THE NEXT GENERATION We head to Miami Beach to see Nobu Matsuhisa and Robert de Niro’s latest hospitality offering.

41 “ART DE RECEVOIR” Continuously delivering exceptional luxury and guest services, we look at how Cheval Blanc Randheli brings refined hospitality to the Maldives.

21 TIMELESS STYLE A look at the new collection from Akris ahead of its debut at the new Monaco boutique.

30 ART With a focus on climate change, artist Diane Burko creates thought-provoking works to highlight environmental issues.

38 CHEF SAFARI Hélène Darroze welcomes us to Paris, as she takes us on a tour of her favourite gastronomic hotspots of the city.


Fine Dining JORGE VALLEJO Quintoni, Mexico City

60 NORMAND LAPRISE Toqué!, Montreal, Canada

84 FARM TALES We look at zero-waste kitchens and sustainable farming at The Chef’s Garden in Ohio.

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48 ARNAUD DONCKELE La Vague d’Or, Cheval Blanc, Saint-Tropez, France

72 WOJCIECH MODEST AMARO Atelier Amaro, Poland

96 COCKTAILS Nemiroff and The Clocktower restaurant in NYC create a vodka-food pairing menu that set you tastebuds racing.

Smile all the stay in Bodrum.

At the heart of the Turkish Riviera is LUX* Bodrum’s new-era Vitalica Wellness Centre overlooking the Aegean sea. Led by a team of health specialists, Vitalica integrates modern wellbeing with ancient customs of cultivating beauty and balance. Treat yourself to a stay; you’ll leave feeling relaxed and revitalised. MAURITIUS

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Travel 116 INDONESIAN IDYLL Combining authenticity with sustainability, Nikoi Island offers paradise with conscience.

121 TRAVEL We head to Florence for a luxury weekend in the famed Italian city.

133 LUXURY LAYOVER Oozing true Italian charm and style, Villa La Massa offers a rural escape for the summer months ahead.

ISLAND EMERGENCY We hear more from The Long Run about why island conservation and sustainable infrastructure is so crucial.

118 THE PEOPLE’S ISLAND Offering sun, sea, sand and a commitment to social and environmental responsibility, Six Senses Laamu.

124 THE BLONDE ABROAD Kiersten Rich of The Blonde Abroad blog gives us her tips for the lone female traveller.


Property & Design 142 LUXURY PORTFOLIO COLLECTION Offering contemporary living in the heart of the Cape Wine lands, this rural estate in the Val de Vie is unique piece of South African real estate.

160 THE SLEEP GODS Schramm shows us why their bespoke sleepwear and innovative sleep technologies enhance one’s wellbeing.

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DESIGN HOTELS FOUR takes a closer look at some of the world’s most exclusive hotels and resorts. From Ibiza and Milan to Miami and San Francisco, these design hotels are the height of contemporary hospitality.

158 HOT PROPERTY Engel & Völkers Private Office presents a rare gem: an 18th-century treasure residing at Dorfstraße 13 in Bartensleben, West Germany.

165 DESIGN TALKS Leading figure in the world of interior and architectural design, Patricia Urquiola talks to FOUR about the future of design and innovation.



ello and welcome to FOUR’s latest edition. Now that spring has firmly sprung, we can start to embark on a whole new season of travel, gastronomic and cultural delights. In this issue, we will explore high-end fashion and design from bespoke brands such as Rubirosa and Akris to the home of luxury shopping in The Netherlands, de Bijenkorf, and speak to American painter and photographer, Diane Burko about her thought-provoking artworks on climate change, beginning in our lifestyle section from page 21. For me, the longer and lighter days represent a season of fresh ideas and renewed optimism. This, I think, is a pretty good link to our four chefs who are all not only championing quality food, but also pushing the culinary boundaries for their region: Jorge Vallejo, the charismatic chef of Quintonil in Mexico City, French perfectionist Arnaud Donckele of La Vague d’Or in Saint Tropez, Canada’s progressive yet classically trained Normand Leprise, and Wojciech Modest Amaro of Atelier Amaro in Warsaw, who is reviving heritage ingredients and recipes in his contemporary Polish cuisine. These four chefs are continually raising the stakes on a local, national, and international level, as their food philosophies shape and influence the kitchens of their region and beyond. With each chef having a beautiful and very different story to tell about their life in food, you can read all about them from page 48. Alongside these four world-renowned culinary figures, we also take a gastronomic tour of Paris with award-winning chef, Hélène Darroze, on page 41, as well as learning more about The Chef ’s Garden in Ohio and the positive contribution that it is making towards the future of farming. If all of that leaves you feeling pretty parched, then look no further than page 103 where the talented team at The Clocktower NYC and Nemiroff bring you a vodka-pairing menu that will definitely hit the spot. The warmer months ahead also bring with them a whole new variety of places to explore. From sustainable island living in the Maldives and Indonesia in our Green Getaways, to Florence, Ibiza, Maldives, Italy and South Africa, our travel and property features beginning on page 116 are sure to have something to suit all tastes. With all of that plus a whole lot more inside, including new investment opportunities from our property experts at Engel & Völkers’ Private Office and Luxury Portfolio Collection, this issue will have you set until July! Enjoy this issue and don’t forget to visit four-magazine.com for recipes, interviews and features or, with our new Spotify experience, you can also listen to the favourite tunes of some of our featured chefs at four-magazine.com/ spotify-playlist-0319/ See you again soon!

Kate Jackson Editor-in-chief

SLOANE INTERNATIONAL DMCC CEO Antioco Piras DIRECTOR Antoine Alsayah EDITOR-IN-CHIEF Kate Jackson DEPUTY EDITOR Clarisse Beeby SUB EDITOR Jason Riley CHIEF DESIGNER Pieter Stander CONTRIBUTORS The Blonde Abroad The Long Run OPERATIONS MANAGER Barbora Kojtalova COMMERCIAL DIRECTOR Harry Rao SALES EXECUTIVES Lourens Adendorff Darren Southgate Carlo Rall Unit No: 3699, DMCC Business Centre, Level No 1, Dubai, UAE © SLOANE INTERNATIONAL DMCC All rights reserved. All material in FOUR magazine is wholly copyright and reproduction without written permission from the publisher is strictly forbidden. Neither this publication nor its contents constitute an explicit endorsement by FOUR magazine of the products or services mentioned in advertising or editorial content. While every effort has been made to ensure accuracy, FOUR magazine shall not have liability for errors or omissions. www.four-magazine.com COVER Sliced scallop with cauliflower and sambai-vinegar Photographer: Maurice Fransen Chef: Stefan van Sprang Restaurant: Aan de Poel Magazine printed by medialis Offsetdruck GmbH

Keep up to date with our website at four-magazine.com or listen to our chef’s playlist on www.four-magazine.com/spotify-playlist-0319/ 16

HEii M i n i m a li s t e n s e m b l e

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THE BEE’S KNEES OF LUXURY RETAIL Renowned premium Dutch department-store chain De Bijenkorf has been the leader in luxury retail in The Netherlands since 1870. With its abundance of personalised services and exclusive brands on offer, De Bijenkorf is the top shopping destination for Dutch and international shoppers alike.


ffering the highest standard of quality, providing premium services, showcasing the latest trends and hosting the most spectacular events, De Bijenkorf is truly an exclusive shopping paradise, and with flagship stores strategically placed in Amsterdam (The Hague, Rotterdam, Utrecht) and smaller stores in Amstelveen, Eindhoven and Maastricht, the shopping paradise is never too far out of reach. From fashion to cosmetics and homeware to toys, De Bijenkorf’s assortment of retail offerings is as unparalleled as its range of international luxury brands, including the likes of Louis Vuitton, Cartier, Hermès, Saint Laurent, Tommy Hilfiger, Calvin Klein and Hugo Boss. Top that off with

ABOVE De Bijenkorf, in Amsterdam’s city centre.

state-of-the-art building designs and first-rate service, and the shopping experience at De Bijenkorf will have you buzzing with joy. The 21,000 sqm flagship store, situated in Dam Square in the heart of Amsterdam, is where the retail empire was born. De Bijenkorf (the name means ‘ the beehive’) sees the customer as its queen bee. Devoted to delighting customers with exceptional products in unique spaces that inspire, each De Bijenkorf store is thoughtfully designed to reflect this sentiment. From avant-garde, artistic shop-window showpieces to innovative and inviting department setups, no detail is left unexplored. De Bijenkorf has even thought of those mid-shopping foot pains and post-shopping hunger pangs – and thus » 21


« most stores feature an elegant treatment room to relax in, as well as a restaurant or café where you can feast on the most delicious international cuisine or grab a quick coffee and pastry to go. While you take a load off, your new outfits can be altered to your heart’s content by the in-house tailoring service, or if you are spending the rest of the day exploring the city, De Bijenkorf can arrange hotel or home delivery, so there’s no need to lug those heavy bags around. De Bijenkorf’s dedication to curating the best shopping experience extends much deeper than just what their customers see at face value, however. A frontrunner in responsible retailing, De Bijenkorf makes extensive social and environmental contributions in an effort to create a more sustainable future. The organisation’s commitment to sustainability is present in all facets of their brand, and therefore its sustainability policy focuses on four pillars, namely the product, the environment, its employees and positive change. In terms of the product, the company sources as responsibly and ethically as is possible and ships its products using low-environmental-impact delivery methods. In terms of the environment, the buildings are designed to be as efficient as possible, and 100% of the electricity consumed is sourced from renewable-energy wind turbines. The organisation enforces sustainable-employability practices, which includes extensive training programmes for all employees. In the name of positive change, De Bijenkorf also attempts to engage and inspire sustainability by promoting more environmentally conscious lifestyle choices, such as the Meatless Monday initiative, which has resulted in 22

ABOVE De Bijenkorf Amsterdam’s men’s department, on the first floor. BELOW De Bijenkorf Amsterdam’s beauty and fragrance department, on the ground floor.

the reduction of carbon-dioxide emissions by 100 tonnes annually. In an additionally impressive feat, De Bijenkorf was the first large retail organisation in The Netherlands to sign the Sustainable Clothing and Textile Covenant, which makes agreements on working conditions, animals and the environment. Along with these policies in place, the store chain also gives back to the environment through its co-founded charity The Pollinators, which focuses on the preservation of bees though various initiatives such as sponsoring organic flower seeds for the planting of bee-friendly flora and the adoption of a bee population in Artis Zoo in central Amsterdam. It’s not just a premium shopping destination: there is clearly a lot more to De Bijenkorf than meets the eye.

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The beauty of functionality Albert Kriemler’s Swiss fashion house, Akris, blends contemporary design with practicality to create sleek and timeless collections.



or his Spring/Summer 2019 collection Akris’ creative director Albert Kriemler, collaborated with Romanian Conceptual artist Geta Brătescu. Captured by the striking colors and quiet humor used by Brătescu upon first discovering her work in 2017, Albert Kriemler approached the artist for a collaboration the following year. “I was fascinated by the light in her eyes. She embodied the spirit and the life force of a young person,” said Kriemler. The collection consists of silk dresses and plissé skirts in new colors, digitally printed images, and embroidered scribblings inspired by Brătescu’s artworks. “The colors we developed were fantastically well received. The two shades of pink—that unique “Geta” pink and a softer “Bellini” shade—combined with the black »


CLOCKWISE FROM ABOVE Akris’ street style look for 2019, the storefront, façade and interiors of the latest Akris boutique in Monaco.

It’s a matter of taste Royal drinking set, 1907 Commissioned for the wife of King Edward VII, Queen Alexandra. Hand made of pure 100% unleaded crystal. MOSER.COM


« made for some of the chicest and sleekest interpretations of Geta’s “Linia” series.” “For Geta Brătescu, the purpose of art is to bring joy to our lives. She speaks of art as ‘a serious game,’ which, albeit in a different context, can also be said about fashion,” Kriemler said. Discover the Akris SS19 Ai and Anouk handbags in new colors and materials such as the Linia printed Anouk Envelope and the iconic Ai medium messenger bag in Canvas fabric with cervocalf leather patchwork. Zip and clamp pockets inside provide plenty space for your devices, pens and the lipstick du jour. The Ai bag is a truly extraordinary handbag that fully lives up to Albert Kriemler’s belief that “functionality is beautiful.” In essence it is a tote bag, but when it is closed, the top corners fold, like origami, and are fastened by a discreet, custom-designed Akris clasp. The result is a trapezoidal shape – like a capital letter “A” with the pointed top removed. AKRIS UNVEILS NEW LOCATION IN MONACO, FRANCE

With the recent opening of its latest boutique, Akris welcomes its first outpost to Monaco. The boutique is located at Place du Casino and offers the newest Akris and Akris accessoire collections. The Akris store concept is a combination of modern and classic elements and refined

CLOCKWISE FROM ABOVE-LEFT Akris iconic Ai medium shoulder bag; Akris’ latest SS19 collection blends seamlessly with any look for a timeless style; Silk crêpe one button jacket with patched pockets and pants; Anouk city bag in lizard lamé leather; SS19 Anouk envelope bags in snakeskin.

materials. Selected Spanish Crema Marfil marble on the floors and on the staircase as well as beige wool rug in the changing rooms create a sophisticated experience. Exclusive for the Monaco Boutique is the balustrade made from an unique black Marmorino surface. THE HOUSE OF AKRIS

Akris is a luxury fashion and accessories house for independent women with purpose. Its collections are designed by Creative Director, Albert Kriemler. Founded in 1922, the family-owned Swiss fashion house is globally revered for its exceptional fabrics and materials, meticulous tailoring and craftsmanship.

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SHOE SUPREMACY Superlative men’s footwear brand Rubirosa has launched a new proposed addition to its suave shoe selection, the Horse Olive Leather Sneaker. FOUR takes look at this chic new shoe design and unveils the secrets behind its stylish and sustainable semblance.


ounded in 2015, Rubirosa is a brand focused on innovative design, artisanal craftmanship and superior quality, whose mission it is to move the men’s smart-casual footwear market forward into the 21st century. Using the best raw materials paired with transcendent manufacturing techniques, Rubirosa creates high-quality, durable footwear with a modern-day aesthetic. Rubirosa’s newest brainchild, the Horse Olive Leather Sneaker, blends traditional handiwork with innovative design. Handcrafted by Italian artisans whose families have been making shoes for centuries, the Horse Olive Leather Sneaker will be authentically produced by experts for those with expert taste. Rubirosa explains, “We produce in Italy not only for high-quality reasons, but also for an integrated European production. The new sneakers will be produced by thirdgeneration family businesses. We know each person individually in our production facility, are closely connected with them and can therefore give each shoe its own personal story.” The horse leather that will be used to produce the shoe is high-quality, durable and sustainably sourced. Horse leather is rare to come by but is highly sought-after due to its increased durability, and a richness in fat that makes it water-repellent. With supply exceeding the demand for this precious material, the Rubirosa Horse Olive Leather Sneaker will indeed be an incomparable piece of footwear handicraft in more than one respect. Not only will the Horse Olive Leather Sneaker look the part, but the production process that results in the superb shoe will also be markedly environmentally conscious.

OPPOSITE PAGE The new Odile Low sneaker in Bog Oak. ABOVE The new sneaker collections from Rubirosa continue to push the boundaries of comfort, design and sustainability. BELOW In the first of its kind, the Horse Oliver Leather Sneaker uses oliveleaf-tanned horse leather.

The leather will be tanned using a gentle olive-leaf tanning process, which achieves colour change without the use of toxic chemicals such as sulphuric acid. The neutral tanning agent, oleuropein, is a naturally occurring substance so pure that it’s even present in extra-virgin olive oil. In addition, all residual materials will be completely recyclable, and the waste water from the tanning process will be purified in a purely ecological treatment plant. Unlike traditional leather treatments, chemical-based lacquers and dyes will not be used to finish this leather. Instead, after the organic-based colouring, the leather will be coated with beeswax to protect it from environmental damage. Olive-leaf-tanned horse leather is called Blattwerk leather, and the Horse Olive Leather Sneaker by Rubirosa will be the first sneaker of its kind in the shoe industry to use this type of material. The new sneaker range will be available in two versions, Odile Low and Odile High, both of which are coloured beige, bog oak, torf and black. Stylish, sustainable and sentimental, these novel, handcrafted sneakers will be a luxury addition to any wardrobe. The Horse Olive Leather Sneaker had a Kickstarter crowdfunding campaign launch in May, which will serve as a great opportunity for footwear fanatics to voice their interest in the sleek new sneaker. As Rubirosa has said: “If enough people want it, we produce it.”

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CLIMATE-CONSCIOUS CREATIVE Brooklyn-born artist Diane Burko uses the effects of climate change on monumental geological phenomena as stimuli to create awe-inspiring artworks that blend art and science. By showcasing immense global environmental strain in thought-provoking pieces, the artist hopes to trigger social change and bring about new environmental policies to tackle present issues of climate change. HOW DID YOU GET INTO YOUR LINE OF WORK? I’ve been an artist for my whole life. It is my passion, and I wouldn’t do anything else. YOUR ART PRACTICE FOCUSES ON THE IMPACTS OF CLIMATE CHANGE. CAN YOU EXPLAIN A BIT ABOUT THE BACKGROUND OF YOUR ART AND ITS PURPOSE? Nature has always been my primary interest, and I began painting landscapes at a young age. I followed along this general theme, painting mountains, volcanos, gardens, waterways and more for many years. Then about 10 years ago I had been mainly painting glaciers when the gravity of climate change became blaringly apparent to me. The glaciers were – and still are – melting rapidly, and something had to be done. So I dove into in-depth research and reoriented my practice more towards the intersection of art, science and the environment. I started with painting the disappearance of glaciers, and I’ve been focusing on various facets of climate change ever since. Currently, I am studying and making paintings and photos about the disappearance of coral reefs around the world. To this day, I hope to communicate the urgency of climate change and combat doubt through my paintings, as well as celebrate what still remains of our beautiful ecosystem.


WHERE DO YOU GET YOUR INSPIRATION, AND HOW DO YOU TRANSLATE THIS TO YOUR ARTWORK? My deep connection to nature as well as my concern for the impacts of climate change drive me to make work. The number of different types of environments and issues that we face, or that face us, is seemingly endless, and I continue to discover new areas of interest. I draw inspiration from the impressive work of scientists who devote countless hours to debunking and uncovering the mysteries and complexities of the environment. The imagery generated during scientific processes is particularly interesting to me, and I have incorporated 3D renderings of coral reefs created by researchers for scientific purposes in some of my videos, such as one that was recently featured at a solo exhibition of mine at the National Academy of Sciences in Washington, DC. TELL US MORE ABOUT THE PROCESS OF YOUR ART, FROM TRAVELLING TO THE CLIMATE-CHANGE HOT SPOTS TO EXPLORING AND INTERPRETING ITS EFFECTS – HOW DOES IT ALL HAPPEN? A huge and important component of my practice involves bearing witness to environmental phenomena. I am immensely grateful for all of the opportunities I have had »


PREVIOUS PAGE Utulei Bay 1, January 4 2018 (archival pigment print), 2018. LEFT Godafoss #6 (oil on canvas), 2004.

ABOVE Grinnell Mt Gould Quadtych (oil on canvas), 2009. RIGHT Viedma Landscape (mounted archival inkjet print), 2015.


Bask like a lizard by day, play social butterfly by night. Bask like a lizard by day, play social butterfly by night. There now - you are on Croisette time. There now - you are on Croisette time. And you feel good,so very good lying in the sunshine And you feel good,so very good lying in the sunshine at the Martinez in Cannes. at the Martinez in Cannes.

hotel-mar tinez.com hotel-mar tinez.com

Š Photo : Ugo Richard Š Photo : Ugo Richard

Live the the Martinez Martinez Moment. Live Moment.


“To this day, I hope to communicate the urgency of climate change and combat doubt through my paintings, as well as celebrate what still remains of our beautiful ecosystem”

WHAT MAKES YOUR ARTWORK SO SPECIAL, IN YOUR OPINION? I believe that I have an obligation to create work that engages with real issues facing the world today. As a result, I have made sure that I am not simply a solitary unit confined to my studio, but an activist who participates in protests, gives lectures and inspires others to think about climate change. My work provides me with a unique avenue to access and interact with so many interesting, talented 36

LEFT Faga’alu (acrylic on canvas), 2018. RIGHT Hawaiian Archipelago (acrylic on canvas), 018.

people and witness so many things that contribute to my process. My work is a platform on which to communicate an important message about the state of the Earth, and to me that is very special. WHAT IMPRESSION DO YOU HOPE YOUR ARTWORK WILL LEAVE ON ITS AUDIENCE? Practically everyone, especially in the United States, is at the very least aware that climate change is upon us. Those who don’t believe in it probably will have no interest in my work, anyway – but knowing that something is happening is very different from responding to a problem with action. We are bombarded with so many issues and disasters that occur every day that it is easy to shut down and ignore something that doesn’t have an immediately visible impact on our daily lives. Art has the power to interject in this overwhelming haze of crisis and actually connect with someone to their core, initiating a sort of personal engagement with the subject matter. I hope those who connect with my work receive a personal message that climate change actually is imminent. And although it is larger than anything an individual can comprehend, perhaps when communicated through the emotional, expressive lens of another person, the issue might seem more real and relatable.


« to travel all around the world and physically engage with the material I study and use as inspiration for my work. Part of my practice, aside from painting, is photography. I have implemented unconventional techniques to capture images such as drones, and view photography in general as an important line of communication between what is actually happening and the majority of the population. My paintings used to be a lot more realistic, but lately I have been creating abstract images that involve colourful world maps and scientific imagery. I believe in the importance of literal images; however, climate change is so much more than a visual phenomenon. It is impacting everyone and everything on a deeper emotional and spiritual level that can only be at least partially captured in an abstract painting.

A NEW DYNASTY Chef Nobu Matsuhisa and his Academy Award-winning business partner, Robert De Niro, bring an illuminating, one-of-a-kind experience to the Miami Beach shoreline with Nobu Hotel Miami Beach.




igh above the inimitable white-sand beaches of Miami sits the Nobu Hotel Miami Beach in all of its subtle glory. Offering panoramic views of the glittering city skyline and the near-endless Atlantic Ocean, the hotel blends contemporary Japanese beach house with modern-day Miami to create a truly unique and timeless design concept. Aside from the 206 guest rooms and suites, Nobu Hotel Miami Beach also offers three stunning penthouselevel villas with sweeping ocean views, a private fitness centre, priority seating at Nobu Miami and Malibu Farm, plus personal concierge services to ensure that your time spent in Miami is unlike no other. Having been designed by the highly acclaimed and world-renowned Rockwell Group, these villas are the final touch to this unmatched luxury destination. Each villa is cladded in wall-to-wall white-oak flooring, imported Italian marble, custom wall coverings and Japaninspired artwork, and range from the 1,745sq-ft Yuhi Villa and aforementioned Asahi Villa to the 2,400sq-ft Nobu Villa, all with endless vistas from the outdoor dining area and incredible views of the sunset, Miami skyline and Intracoastal Waterway. With a Japanese beach house vibe, the villas are perfect for both smaller parties and also groups of up to seven, as each space can be adapted to offer one- or two-bedroom options. Each villa is furnished with its own indoor and outdoor dining space, fully equipped pantry and wet bar, smart TVs & Bose sound systems – all perfectly suited for entertaining, Nobu-style, in Miami.

OPPOSITE Great views and stylish design of the 1,990sq-ft Asahi Villa. ABOVE With a spacious living room and wraparound terrace, Nobu Villa offers luxury beachhouse living. RIGHT The games room, looking out over the Atlantic Ocean.

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CHEF SAFARI As a fourth-generation chef, Hélène Darroze is all too aware that food is an opportunity to bring people pleasure. With this in mind, she takes us on an epicurean adventure of her favourite spots in Paris that guarantee a feast for the senses.


ASTRANCE “For a true gastronomic experience I go to Pascal Barbot’s three-Michelin-starred restaurant, Astrance. The setting is small – 25 seats – and intimate, and the food is as good as it gets: they only serve the freshest ingredients that arrive to the restaurant that day. Barbot’s cooking methods and ideas are all inspired by his travels, and his menu takes you on a true culinary journey.” 4 Rue Beethoven, 75016 Paris astrancerestaurant.com

CLOVER GRILL “Jean-François Piège is not just a superb chef, but also a brilliant restaurateur. I love all his restaurants. Clover Grill is a restaurant that truly serves good, honest and uncomplicated food of great quality. It’s exactly what you look for in a grill restaurant.” 6 Rue Bailleul, 75001 Paris clover-grill.com

CLOCKWISE FROM ABOVELEFT Hélène Darroze of Clover Grill restaurant and Jòia.

JÒIA “Jòia is my new home away from home. We opened the restaurant at the end of 2018, and I am very proud of what we have accomplished with the team. Jòia, in the dialect of the Béarn region of southwestern France, means ‘joyous’, and that is how I want guests to feel like when they visit. »

YEN “In my opinion, Yen is Paris’s best soba-noodle bar. I’m often here with my girls, which means I have sampled most of the menu, and it never ceases to impress me. The decor is minimalist with a relaxed atmosphere and a really welcoming team of staff. They have also just opened a restaurant in London that I hope to try soon, too.” 22 Rue Saint-Benoît, 75006 Paris yen-paris.fr 41


L’ASSIETTE “For me, L’Assiette is one of the best French bistros in Montparnasse. It’s open for dinner on Sundays, and I often pop in with my girls at the end of the weekend for their excellent cassoulet. The place is usually always buzzing and with real Parisian spirit.” 181 Rue du Château, 75014 Paris restaurant-lassiette.paris L’AVANT COMPTOIR DU MARCHÉ “L’Avant Comptoir du Marché is a porcine-specialist tapas bar from southwestern French chef Yves Camdeborde, who has just opened his fourth site. This tapas bar is the perfect place to enjoy great-quality food sourced from independent producers and a delicious glass of wine in a relaxed ambience.” 14 Rue Lobineau, 75006 Paris « It’s the kind of southwestern French comfort food I make when friends come over for dinner. So this restaurant is about relaxing, sharing and having a good time.” 39 Rue des Jeûneurs, 75002 Paris joiahelenedarroze.com LE TRAIN BLEU “I go to the Train Bleu for its incredible atmosphere. It’s located in the hall of Paris’s Gard de Lyon station above the hustle-bustle of the main quais [path]. The restaurant itself is beautiful. It’s been elaborately decorated like the Palace of Versailles, and has an abundance of golden decoration and painted ceilings. A real must when in Paris.” Place Louis-Armand, 75012 Paris le-train-bleu.com 42

CLOCKWISE FROM TOP Hélène Darroze and her culinary team, the open kitchens at Jòia and the stunning interior of Le Train Bleu in Paris’s Gard de Lyon station.

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PARADISE FOUND On the unspoiled Noonu Atoll, 40-minutes north of Malé, Cheval Blanc Randheli offers the same stylish design and relaxed, friendly atmosphere typical of the Maisons, but in the serene setting of the Maldivian archipelago.


onceived from the desire to create an elegant and stylish venue that also channels barefoot living, architect Jean-Michel Gathy has cleverly combined the island’s natural landscape and vegetation with striking architecture to create a stunning one-of-a-kind property. Since its opening in November 2013, the second Cheval Blanc Maison has continuously brought exceptional luxury and refined hospitality to the Maldives. With the European “Art de Recevoir” at the core of Cheval Blanc’s philosophy, great attention has therefore been given to the enjoyment and privacy of the guests. This is particularly reflected in the elegant design of each villa; lofty cathedral-style ceilings are framed by seven-metre-high hand-crafted doors that 44


CLOCKWISE FROM OPPOSITE-TOP Discreet, timelessly tropical and effortlessly chic, Cheval Blanc Randheli is true a Maldivian paradise.

create a strong sense of openness or can be closed to give a warm and cosy atmosphere. The décor pays homage to the surrounding terroir and is furnished with natural materials such as teak, rattan, bamboo, thatch and coconut shell. A stylish colour palette of white, taupe and oyster grey with pops of yellow and green tastefully offset the bespoke design elements and artwork throughout. A collection of 46 sculptural colour “spots” by artist Vincent Beaurin also makes each villa truly individual.

Space and flow is of utmost importance at the resort, with plenty of options of places to relax, unwind, energise, socialize or just simply to enjoy the stunning views. This is also true of the 14 Garden Water Villas, 15 Water Villas and the 15 Island Villas, which are all uniquely designed to accommodate couples, larger groups and families alike. All have a large living room, adjoining powder room, spacious bedrooms with views of the surrounding landscape, double dressing rooms and bathrooms, as well as outdoor showers. Outdoors, all feature a 12.5m private infinity pool and dining pergola or pavilion, plus a private beach, spacious overwater decks or dedicated gardens. For those looking for a truly memorable stay, there is also the option of The Cheval Blanc Randheli Private Island. This one-of-a-kind four-bedroom villa offers the ultimate holiday experience for families and friends to enjoy the very best of Cheval Blanc Randheli in blissful privacy. With all the freedom of an utterly private home, yet access to all the services of the Maison, the hideaway sprawls across its own dedicated island, accessible from a private jetty, just minutes away from the main island. Back on the main island, the Maison’s Chefs are always on hand to prepare a delicious picnic to accompany any journey or a more elaborate feast and the dedicated spa island is the epitome of peace and relaxtion. With a menu of Guerlain treatments created exclusively for the Maison – including the Sun Ritual and the After-Diving Experience - the spa is the perfect complement for guests spending time in the sun and sea. A private Majordome is also on hand 24/7 offering butler services such as packing and unpacking, the preparation of snorkeling or diving equipment, imaginative daily turndown gifts, once a day gourmandises, as well tailormade activities, unforgettable experiences and bespoke surprises for each guest. With endless possibilities, guided by the Maison’s Alchemists, guests will find that their stay here is enhanced at every step by the one-off experiences that are created just for them. 45

“Creativity takes courage.� Henri Matisse

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JORGE VALLEJO Quintoni, Mexico City


ARNAUD DONCKELE La Vague d’Or, Cheval Blanc, Saint-Tropez, France


NORMAND LAPRISE Toqué!, Montreal, Canada



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A MEXICAN ON A MISSION Jorge Vallejo is the chef-owner of Quintonil, a warm and intimate finedining space in upmarket Polanco that is dedicated to showcasing authentic Mexican ingredients through deeply rooted traditional dishes, creating flavours that are as vibrant as Mexico City itself. P H OTO G R A P H Y BY F E R N A N D O G Ă“ M E Z C A R B A J A L



orn and raised in the cultural melting pot of Mexico City, Jorge Vallejo’s culinary conquest is to steep his cuisine the rich tradition of his native city, creating tastes that transcend through history, evoking the generational memories of Mexico on the palate. “In Mexico, the culinary memory of many generations comes from women who prepared and still prepare food in our families, in my case in the context of Mexico City. I became a chef before the fasciation to be able to evoke the history – personal or of a tradition – through the flavour. In Mexico the grandmothers have stewed exceptionally, and that also has to do with a tradition of social oppression.” “From the pre-Hispanic times and even in our days, especially in the countryside, women are in front of the metate [mealing stone] preparing hundreds of corn tortillas for large families. Although things are changing, we have a vast cookbook of fascinating and unique flavours of many hours, for many years, of Mexican women in the kitchen.” Much like the Mexican matriarchs, the kitchen is also a sacred place for the chef whose restaurant sits firmly at number 11 on The World’s 50 Best Restaurants List, and although he initially wanted to become a vet in his youth, life had another plan for him. “When I was a kid, I loved animals so I wanted to be a vet and never thought about becoming anything else, until life took me to become a cook when I was 15 years old. I have always loved to eat, so the kitchen was always a place that I enjoyed.”


With his palate in tune with traditional Mexican ingredients and cuisine, Jorge teamed up with his wife to create a space in which he could showcase the Mexican flavours that he grew up eating – and thus Quintonil was born. “We were convinced that we wanted a Mexican restaurant. More than seven years ago, we had in mind to design a menu based mainly on traditional ingredients, which have also been stripped of their social meaning. I refer to the huauzontles, nopales and beans, to name a few. Ingredients that were consumed by the lowest classes in Mexico and did not appear in the ‘high’ national cuisine. We were interested in rescuing this ‘marginalised’ recipe book and giving it the importance it deserves. “Quintonil has conceived a menu that, although it does not prioritise the vegetarian ones, does express to a greater extent the voices of ingredients such as quelites, the mole with vegetables, the nopal and the beans. On the other hand, my wife Alejandra Flores had worked for many years in the operation, administration and service in important restaurants, and for that reason we wanted to incorporate in our idea a proposal of interior design and service that expressed the warmth and quality that we were looking for in the menu.” “As much as the food is delicious, it does not eat well if the service is poor and the atmosphere unpleasant or boring. Being able to do this well translates from my point of view to be hospitable, to assist you at home, in that you receive »

ABOVE The relaxed interiors of Quintonil.

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LEFT Braised oxtail in black “recado”, “chile habanero” and red glazed onions “au jus”. RIGHT Jorge Vallejo.

“What I like the most of my job is that I’m able to have a direct relationship with my purveyors – some of them have become close friends and they do what they do for passion. That nurtures me and, in some way, gives me the responsibility to treat their products with respect and try to preserve their flavours”

JORGE VALLEJO « the dishes, the people, the music, the smiles. That’s what Quintonil has always looked for.” “My wife and I always have believed that the main thing we want to communicate is that everyone is welcome to an experience that refers them to family values and to the cultural diversity of Mexico. We seek to be hospitable not only with the commensal but with the ingredients we prepare, it is about respecting our entire context, and that will necessarily reflect on the experience in the restaurant. The interior design is warm and sober, we do not want it to attract much attention so that everything can dialogue and communicate the same ideas.” The warm hospitality paired with moreish Mexican morsels has made Quintonil one of the best restaurants in the world. Gaining this level of reverence took many years of hard work from the chef, who trained under Enrique Olvera at Pujol and René Redzepi at Noma before opening Quintonil in 2012. Luckily for diners, Jorge stepped on to the culinary scene just at the right time, when Mexico was in the midst of a gastronomic revolution. “I became a chef at a specific moment in which Mexican gastronomy was having a global and national boom. Before, in Mexico, it was conceived above all in the middle and upper classes that French or Spanish cuisine, for example, were the standard-bearers of fine restaurants. Fortunately for me, my career began at a time when young chefs and cooks understood that Mexican gastronomy is as rich and proactive as anyone else in the world.

RIGHT Roasted “cuitlacoche” potato sauce, chile serrano and trout roe.


“Quintonil began as our life project and could only have emerged in Mexico City. It is a concept that represents in some way the many gastronomic influences that the inhabitants of this megalopolis receive. We have evolved to the extent that we have dialogued not only with local influences, but we have also invited many chefs in the world who have taught us how they work from their tradition and context.” “In this sense, while Quintonil has maintained its spirit and proposal throughout these years, its transformation has come from innovation in technology and ideas. We no longer only prepare dishes, but we have created and experimented with the techniques and ingredients to achieve our own unique proposals.” The inspiration behind Jorge’s dishes is multi-faceted, but whether it’s a great ingredient that sparks the creative journey of a dish, or a memory, a poignant experience or even the everyday kitchen grind, the dish will always pay homage to Mexico City and its rich tapestry of flavours. “The menu is inspired by Mexico City and in the memory that I have of some dishes in my family. We have dishes that were flagships, such as the huauzontles, which is a quelite that has been on the menu since the beginning of Quintonil, and we had chilacayotes with mole for a long time. In them we conjugate the family culinary memory with that of Mexico City through its simplicity and unique flavours. “I also have a special affection for crabmeat tostada and beef tail, because it is an exquisite dish of traditional street food in the capital.” »


LEFT Main room. RIGHT Fresh sea urchin “pozole”, “cacahuazintle” corn and radishes.

« “Now I am experimenting with ‘nixtamalisation’ in some vegetables. Nixtamalisation is an ancestral technique that is used to make better use of corn. Food in Mexico is based on this technique. The cactus cannot be abandoned, also an emblematic ingredient in Quintonil from the beginning; in the menu it is now in ceviche and sorbet. We have escamoles, which are ant eggs, so feared and fascinating for the foreign palate.” This love affair that Jorge has with Mexican ingredients, their history and their traditional form on a plate, meaning that he can’t choose a favourite: “If they had asked me two years ago maybe there would be a signature dish, but now I have many loves.” Vegetables and greens are Vallejo’s central focus at Quintonil, which was named after a Mexican herb that features in many of the dishes available at the restaurant. Adamant on sourcing sustainably, Jorge and his team tend a nearby garden from which they pick many of their fresh ingredients daily. Even more impressive is that in order to minimise Quintonil’s carbon footprint, many of the ingredients are sourced in such close proximity that they travel less than 30 metres from the supplier to the restaurant. “Sourcing locally is something I always try to support, in one hand because the quality of our local purveyors is amazing and I’m familiar with the way they harvest and produce their products, which gives me the security I need to give them to my guests.” »


“I think that as cooks we have a responsibility with how to communicate and express the meaning of food. We must seek to be activists, be part of a change from the restaurant, from the menu itself ”

JORGE VALLEJO « The key to translating Jorge’s culinary philosophy to the plate lies in the relationship the chef has with his suppliers. Fostering good, strong relationships with his providers is paramount to his prosperity in the kitchen, and is one of his favourite parts of the job. “What I like the most of my job is that I’m able to have a direct relationship with my purveyors – some of them have become close friends and they do what they do for passion. That nurtures me and, in some way, gives me the responsibility to treat their products with respect and try to preserve their flavours. I have always wanted to make a kitchen that has meaning. Not only feed to satisfy our need to be fed, but to make a nutritious kitchen and to work with local products. The social issue interests me a lot and by having a restaurant we can influence the guests in a positive way so that they are aware of the value of the ingredients and even the importance of eating well at home.” Jorge’s approach to success is simple: “Work with the best product, seek excellence in service, don’t fear to be disciplined and creative at the same time.” We live in a world with hundreds of millions of people. I think that as cooks we have a responsibility with how to communicate and express the meaning of food. We must seek to be activists, be part of a change from the restaurant, from the menu itself.” “I believe that never before in the history of humanity will the decisions made in the present have as much impact on the future as it is now. And it is not only the regions where there is famine, but the planet that we will leave to

RIGHT Pork in “chile pasado”, potatoes and apple infused in “chiles”.


our children and grandchildren. I think that the chefs of the world should take advantage of the boom and prestige that we currently have as a social and transformation tool.” “In the particular case of Mexico, being a country with such great gastronomic diversity, what we have done is discover ourselves through our flavours and history, beyond a trend, which in particular is a word that I do not like to use. I see the opportunity in my generation of giving value to who we are without fear or complexities. The use of products and techniques that make our kitchens so special is something that has barely been seen from the surface. The task of learning from ourselves to be better is the task that touches us, and I think we share that same duty. “There is always new stuff; the important thing in my point of view is understanding that it is only a tool to reach an end, the use of technology by the simple fact of showing off makes no sense, and it’s just those types of trends that go by quickly. The relationship between other arts with the craft of cooking seems more the way to follow.” The culinary arts is definitely Vallejo’s true calling, and based on his triumphs in the culinary industry thus far, the path of gastronomy is sure to lead him on some very exciting adventures in his future. “Although we have seven years in the restaurant, for me it is still like the first day. Every time I’m more sure that I want to stay in Quintonil doing new things. My mission is to continue forming not only good cooks but better human beings.”

TOP CHEFS’ TOP CHEF Voted the World’s Best Chef of 2019 by his fellow culinary commandeers, Arnaud Donckele of three-Michelin-starred La Vague d’Or at Cheval Blanc’s Saint-Tropez Maison delights the most discerning of diners with his delectable dishes inspired by Provençal delicacies. P H OTO G R A P H Y BY G I A N N I V I L L A & R I C H A R D H AU G H TO N



s a child, in awe of his father, a clearly impressionable Arnaud mimicked the Donckele patriarch’s passions, one of which was hunting, and the other, gastronomy. The latter, although only initially in an attempt for attention, was the path Arnaud chose to follow – and now, four decades later, he holds the title of the World’s Best Chef. Indeed, gastronomy was clearly his true calling. Growing up on the banks of river Seine in Rouen, France, Donckele was born into a family of food. With his grandparents being farmers in Normandy and his father a master butcher and talented traiteur (caterer), gastronomy was in Donckele’s blood. Surrounded by cookbooks, Arnaud was immersed in culinary inspiration in his formative years. He whet his appetite reading the biographies of gourmet chefs, and by his 12 birthday, Arnaud was standing side by side with his father in the kitchen, paving his way to becoming one of the famous chefs embossed in the pages of his cherished cookbooks. And before he knew it, nature and nurture had combined, and a new gastronomic great was born. In the kitchen, the father and son fed off one another’s fervour for food, and this was the beginning of a grand gastronomic journey for Arnaud. It was behind these stoves that Donckele’s defined palate and culinary memory –

which are two essential cooking qualities needed in the gastronomic world – were formed thanks to his father, who nurtured his son’s passion and skill for the culinary arts from a young age. Arnaud looks fondly on these memories from his childhood, which hold special memories spent with his father. From long hours in the catering kitchen to tending the family’s vegetable garden together and using authentic, local produce in their cooking, Arnaud uses these memories as inspiration in his cooking at La Vague d’Or, where he too is surrounded by a treasure trove of terrific ingredients. At La Vague d’Or, overlooking the shimmering shoreline of Saint-Tropez, Donckele shepherds Provençal cuisine into the 21st century, transforming classic local dishes into modern-day masterpieces through his instinctive understanding of the land. Passionate about the region and its producers, Donckele’s cooking at its core is the finest display of the Mediterranean’s majestic offerings. “I tell the story of my discoveries and my walks through the countryside of Provence, which are the foundations of my cuisine, so that our guests experience a truly rural journey in our setting, of our customs and our local history. “Gastronomy, or art that satisfies indulgence, represents a country like the other arts. Cuisine allows us to understand the land. The land allows us to understand cuisine.” »

THIS PAGE Coastline views and surrounding grounds at hotel La Résidence de la Pinède in Saint-Tropez.


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PREVIOUS PAGE Seabass loin & cheek cooked in embers. LEFT Poultry three ways.

« “We are inspired by the area that surrounds us and the emotions that they procure – the sea, the land, the pines – everything that encapsulates the charm of the Mediterranean.” Donckele uses the unique location of his kitchen, sandwiched between land and sea in the fertile French Riviera, to source the finest of produce from local, smallscale purveyors that showcase the secrets of Provence’s paradisiacal flavour profile. “I have an incredible relationship with locals who take care of our vegetables and raise our lamb, rabbit and fowl. They share my desire to create exceptional ingredients. Without their love and hard work we would be nothing, because as cooks, we are nothing when compared with Mother Nature.” In honour of the fruits of nature’s labour, Arnaud’s cuisine celebrates the luscious Mediterranean landscape where sun-drenched vegetables, aromatic herbs and fresh seafood are the order of the day. Extracting the true essence from each ingredient, Donckele sculpts dishes with subtle flavours, refined cooking techniques and plating that pay tribute to the sun – these are the fundamentals of his food. As for the chefs who were fundamental in the formation of Donckele’s formidable cooking style, Michel Guérard, Alain Ducasse and Jean-Louis Nomicos are on the list. Training in


the renowned kitchen of Le Louis XV in Monaco and Plaza Athénée and Restaurant Lasserre in Paris, Arnaud developed a masterful set of culinary skills alongside his fearless creative imagination. It was these three chefs who, according to Arnaud, “guided me on my knowledge of ingredients, poetry and discipline. They were deeply involved in my education, and I am a fusion of their three schools.” Michel Guérard, the embodiment of French cuisine, according to Donckele, oozes elegance and refinement. His delicate hand and rare sensitivity are the characteristics of the culinary genius that Arnaud truly admires, and replicating these characteristics in his own cooking is important to the chef, as well as being humble and dedicated to the craft. Alain Ducasse, on the other hand, taught Donckele the importance of exceptional produce. Without superlative ingredients one cannot cook superlative dishes, and this is one of the defining pillars of Donckele’s cuisine at La Vague d’Or. Furthermore, Ducasse reinforced how imperative it is for a chef to consistently work on their craft. The ageold saying of practice makes perfect is also true for chefs, who, according to Ducasse, need to build their skillset, developing techniques and honing skills over and over again. For Donckele, Ducasse is his definition of class, his point of culinary reference, his protector and the one from whom he seeks advice. »


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ARNAUD DONCKELE « It is the knowledge gained from these culinary legends, paired with his diligence and unwavering gastronomic prowess that led to Donckele’s two-Michelin-star stature at La Vague d’Or in 2010. Three years later, Donckele earned the restaurant its third Michelin star, and at the age of 35, he became the youngest chef at the time to hold this honour. Attributing his success to “our sincerity, our profound love for our craft and our respect for our environment”, Arnaud is a team player who demonstrates unrivalled culinary wisdom and respect for his colleagues and coaches who guided him along the way.

Although Arnaud fosters an obvious flair for food, it is how his guests experience his culinary creations that is most important to the chef: “We strive for our guests – and only for them – and I think, in the end, this is the best recipe for success.” Herbs are an integral part of Donckele’s cuisine, and more often than not, the chef uses southern France’s boundless array of herbs to tie his creations together – alongside a good sauce, of course. The first driving factor in Arnaud’s dish creation process is his innate desire to breathe life into his culinary visions, followed »

“We aim to offer every guest a theatrical experience encompassing our Provençal environment and the timeless discoveries we have made. I have quoted a phrase by Jean Giono, who defines La Vague d’Or as ‘Life is the hunt for happiness’. Among this happiness, the celebration of culinary indulgence is one of the most important. A country’s worth is surely based on the joy it gives to its people and those who visit”

THIS PAGE The terrace, dining room and bar at La Vague d’Or. OPPOSITE Rabbit cooked with absinthe and farmhouse bacon.



LEFT ‘Like a painting’ – rhubarb and apple.

« closely by his fervour to flaunt the excellence of the region’s products. The plate is his blank canvas, and from here, the dish is moulded into a work of art that boasts the flavours and colours of the Mediterranean. Raised near Giverny, the birthplace of Impressionist art, Donckele likens the formation of his dishes to that of Monet’s gardens: an allencompassing sensory experience where heavenly, delicate flavours coalesce with surprising textures and temperatures to create a playground for the palate. “We aim to offer every guest a theatrical experience encompassing our Provençal environment and the timeless discoveries we have made. I have quoted a phrase by Jean Giono, who defines La Vague d’Or as ‘Life is the hunt for happiness’. Among this happiness, the celebration of culinary indulgence is one of the most important. A country’s worth is surely based on the joy it gives to its people and those who visit.” Taking guests’ valuable feedback into consideration, Arnaud tastes and then retastes his dishes, continuously developing and improving their flavours, creating and recreating dishes until they are perfect. The birth of a dish comes at the moment at which it debuts on the menu, which arrives only after many months of arduous testing. Described as a rustic journey through the Mediterranean, Arnaud’s award-winning menu is celebration of the


nourishment and emotion of the land, while reflecting Provence’s history and tradition. For Arnaud, cooking is an act of love and generosity – and thus pouring one’s heart into the craft is vital for its virility. Arnaud compares the culinary arts with music, much like when a musician has learned the classics, they can in theory play anything – once a chef masters the classics in cooking, they should the ability to create any dish. Consequently, it no wonder that Arnaud places such a great emphasis on rigorously learning the basic rudiments of cooking. The reason why Arnaud loves being a chef ? There are only a handful of jobs that allow one to use the earth’s natural products as a vessel to engage in creative expression and the art of chemistry simultaneously, while offering up emotion and unforgettable memories – and being a chef is one of these special jobs. Looking back on his career thus far, Arnaud reflects on his philosophy: give your heart and soul to cooking every single day, and remember that regardless of the outcome, it is impossible to please every person – all humans have what he calls a Proustian “madeleine moment”, and not all of Mozart’s compositions were masterpieces. Yet he, alongside many other prodigies, dedicated his life to his passions that brought the utmost pleasure to mankind.

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CANADA’S CULINARY COGNOSCENTE Born and raised in Québec ’s countryside, chef Normand Laprise of the luxury Toqué! restaurant in Montreal, creates contemporary French cuisine crafted using Canada’s best produce. P H OTO G R A P H Y BY B É N É D I C T E B R O C A R D & H A N S L AU R E N D E AU



rowing up on a farm in the Lower SaintLawrence region of Québec, Normand Laprise developed a deep-rooted respect for freshly harvested produce from a young age: “We ate everything from the farm and had to be self-sufficient all year long, which meant we would preserve seasonal vegetables and fruits by canning them.” Fast -forward five decades, and Laprise’s admiration of Canadian produce has grown even deeper. Now, for the chef behind one of Canada’s top restaurants, produce is central to his cooking philosophy. A Knight of the National Order of Quebec for his promotion of Quebec cuisine and winner of a James Beard Foundation Award for his cookbook, Toqué!, Laprise is a celebrated chef whose culinary career has put Canada on the gastronomic map. Despite his success in the industry, however, Normand admits that he hadn’t always seen being a chef as his future career. “I moved to Québec city and started working in restaurants as a dishwasher and kitchen help. One of my father’s friends suggested I should go to culinary school, but I had no idea what French-European cuisine was.” “After finishing culinary school, I had the chance to work alongside Jacque Le Pluart at Marie-Clarisse. He only worked with fresh products, which inspired me, but those were mainly imported from Europe as was the norm in Quebec’s great restaurants back then.”

After working at Marie-Clarisse, Laprise left Canada for France, and it was his experience in the French kitchens that initially inspired his style of cooking. “I went to work in France and came back to Quebec in 1989. This period in France made me realise what made French cuisine so great: authenticity, traceability, freshness and close relationships with small producers. I then decided I would base my cuisine on those same values. Cooking with local and seasonal products of small producers has been my philosophy ever since. When I opened Toqué! with my business partner Christine Lamarche in 1993, this approach focusing on Quebec produce really stood out.” Toqué!, which has now been open for 26 years, has undergone much evolution since its beginning. From a small kitchen brigade of four or five people to a team of more than 24 cooks, Toqué! has become an institution of cooking and a sought-after learning centre for young cooks to hone their skills and realise their talents. Originally when Toqué! opened, Laprise’s aim was to mix French cooking techniques with the inspiration of the products and conviviality of Québec. Calling upon his farming roots, Laprise was determined to make producers an integral part of the dining experience. In the 1990s, the chef etched out a new culinary path that focused on building dishes around high-quality local ingredients and forging »

LEFT The warm and welcoming exterior of restaurant Toqué!



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LEFT Princess scallops. RIGHT Normand Laprise champions Canada’s best produce to create contemporary French cuisine.


RIGHT Asparagus and lobster.

“People now want to know everything about each ingredient on their plates; saying it’s local is not enough any more. Now it’s about sharing the story behind each of the produce we receive and put on our menu”

« good relationships with suppliers and farmers – a trend that has since turned into an essentiality. “The fine-dining restaurant scene has greatly evolved in Quebec in the last few years. There are now so many restaurants with local young chefs and a focus on local produce, seasonality, creativity. And it’s only the beginning.” “In over 25 years, technology in the agri-food sector has greatly evolved, which has also influenced our cuisine. For example, in the early 1980s, there were fresh local strawberries only one month a year, and now it is possible to have them approximately eight months per year.” “There were also many food trends since our opening: California fusion, molecular gastronomy, Nordic cuisine which reflects what has always been my philosophy. What


is important with food trends is to go with the current that suits you without ever losing sight of your philosophy and your initial vision.” One thing that has always remained constant, however, is the fact that the cuisine at Toqué! favours the product above all. Toqué! is now synonymous with gastronomy grounded in the fertile valleys of Quebec and its surroundings, showcasing the best of Mother Earth’s fruitage from the Canadian fields, forests, rivers and ocean. Translating these natural wonders on to a plate lies at the core of Laprise’s culinary philosophy. “The idea or the creation of a dish starts from seasonal products while following the evolution of cooking techniques and material.” »

NORMAND LAPRISE « “When you start working in the Toqué! kitchen, it is essential to work at every station in order to fully understand and integrate our philosophy [that everything begins with the product]. Then, when you reach either the chef or sous-chef positions you can participate in the creation of the menus.” In the same thread where produce is king to the chef, Normand has favourite ingredients, rather than favourite dishes. From wild blueberries to rosehips, snow crab to lobster and suckling pig to foie gras, these locally sourced ingredients inspire the chef when cooking, and can be found on Toqué!’s menu when in season. “I have signature ingredients, not a signature dish. However, if I had to name a signature dish, I would go with princess scallops. We have them almost year-round on Toqué!’s menu. However, the garnishes change according to seasonality. For example, in June we might serve them with strawberries and basil, while there might be sea buckthorn berries and fir in December.” “Most of our products are sourced locally, on par with our philosophy. Product authenticity is our goal even if the winter months are cold and long in Quebec. This means we had to develop many techniques to preserve a local sourcing all year long such as canning – a nod to my early years on a farm.” It’s Laprise’s philosophy on food and sourcing coupled with his humble nature that has led to the success of Toqué!.

In his words, the restaurant’s prosperity stems from: “Always staying authentic and true to my values. Never taking anything for granted. Following the principle that life is an eternal restarting.” The restaurant’s approach to an all-encompassing gastronomic experience is one of the reasons behind its stellar reputation in the Canadian fine-dining scene. At Toqué!, the ambience of the space is as important as the cuisine, and its purpose is to enhance the gastronomic experience. Plates are garnished with impeccable attention to detail, contemporary artwork lines the walls and plump leather banquettes caress the tables. The dining room’s opulence, with its deep burgundy accents, creates the most sumptuous backdrop for the elegant cuisine. “Toqué! wants to make each and every one of its customers feel special. A Toqué! experience is not only about the food, it’s about the service, the wine pairings, the cocktails, the decor, the discovery of small producers and new ingredients and such. It’s also about the details. For example, white tablecloth is often associated with finedining restaurants, but it’s not always cotton. Our tablecloths are made from Egyptian cotton which provide comfort to the clients since it’s the first thing they touch when sitting down.” “We want the decor to feel intimate and warm with a lot of space in between the tables so the customers can »

LEFT The interior dining space of Toqué! RIGHT Sea snails.



RIGHT Goat’s cheese bavarois.

« fully enjoy their meal on their own. We want customers to leave with the feeling of having discovered Québec and its products through our menu.” The discovery of ingredients, understanding their origins and using them from top to tail is what peaks diners’ interests, and showcasing these ingredients through thoughtfully curated menus is what Laprise believes is the future of fine-dining. “Traceability of ingredients, a concept still under development in North America, will become more and more important. People now want to know everything about each ingredient on their plates; saying it’s local is not enough any more. Now it’s about sharing the story behind each of the produce we receive and put on our menu. It’s also about giving back this plus-value to producers who are making the effort of growing the best products possible. Traceability is only achievable by building transparent relationships with small local producers.” “Reducing food waste by maximising the use of each product – using all the parts of the animals, fruits, vegetables and such – is the future of fine dining and cooking in general. As an example, the bar countertop at Brasserie T! Quartier DIX30 is made from scallop and oyster shells that have been recycled from many services at Toqué! Otherwise, we give the shells back to producers who put them in their fields for minerals.”


Brasserie T! Quartier DIX30 is one of the many exciting projects that Laprise and his team at Toqué! have been working on recently that has come into fruition – and what’s best is that all these new projects are based on continuing the chef ’s “products above all” culinary philosophy. “We opened Brasserie T!, a more casual concept, in Quartier des Spectacles in 2010. This made it possible for us to buy whole animals. When we buy six whole lambs, we can have the first cuts – rack and saddle – on Toqué!’s menu three nights out of 10, and the second and third cuts – neck, shoulder, shank and so forth – go to our Brasserie T! Our dream would be to have lamb on Toqué!’s menu every night. This meant we had to open four Brasserie T! restaurants. We opened the second one, Brasserie T! Quartier DIX30, on Montreal’s South Shore this winter.” “To support the growth of Brasserie T!, we had to plan for a commissary kitchen. This is where the Beau Mont concept started from. It then developed in a restaurant and a small grocery counter in addition to the production for the Brasserie T! kitchens. Beau Mont will act as a showcase for small Quebec artisan-producers, and the grocery counter will make it possible for customers to buy the products used in the kitchens of our restaurants. The Beau Mont restaurant will open in April and the grocery counter will open next summer.”

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3/19/19 12:16 PM

NATURE MEETS SCIENCE Wojciech Modest Amaro, chef-owner of atelier Amaro, Poland’s first Michelinstarred restaurant, searches for forgotten products and unique ingredients to use in dishes that rediscover and redefine contemporary Polish cuisine. P H OTO G R A P H Y BY I W O N A KO WA L S K A & J AC E K S Z Y M A Ĺƒ S K I

WOJCIECH MODEST AMARO I think I was just born with it. The kitchen was this special place in my home to which I was always drawn. There was never a dull moment. It intrigued me with its seductive flavours, smells and atmosphere. When I was three years old, I made my first sponge cake using one egg, a tablespoon of sugar and some flour. Then, for many years, I thought that I would become a pastry chef, but I soon learned that there was so much more to cooking. “Like every young person, I went through different periods in my life, made some decisions and had certain fascinations and ideas about who I was going to be. There was a time when I thought of joining a seminary [school of theology]. Or when I played tennis, believing I could be good enough to make a living. At one point, I wanted to get into the Academy of Fine Arts [in Cracow], but my talent turned out to be insufficient. I got into the University of Silesia to study political science, but I never managed to learn more about it. I went on holiday to visit my sister in London and I stayed for good. Once there, the choice was obvious and natural for me. “Everything was different in London. I met graduates of cooking schools in France, Italy, Spain and Portugal. They had basic knowledge – I had nothing at all. I understood what I was dealing with as soon as I landed my first job in an Italian restaurant: eight months without a single day off.”

“I had to learn everything: English, products, techniques and work ethics. I remember making lists of ingredients I didn’t know every week and since I didn’t know anything, I wrote them in an alphabetical order. One of the first in my list was star anise. I read that the tree takes 25 years to grow before it bears fruit – and it does so not only in great abundance, but also for the next 100 years. I was moved. ‘I am here to study and learn new things and one day I will enjoy the fruits of my labour,’ I thought. And that anise star became my logo – modest cuisine. That was my style in the making. “Throughout my career, the chefs I came to work with have often asked me, ‘What about Polish cuisine? What about your country?’ I would close my eyes, thinking of pierogi [Polish dumplings], schabowy [pork cutlet], cabbage – and that was it. I saw the works of art created by my mentors, and those dishes just could not compete with them. Just to be clear, I love traditional Polish dishes and eat them more than often, but that was not the point. It was about a different dimension of Polish cuisine. So instead of talking about dishes, I focused on the ingredients found in Polish forests, fields and rivers. Suddenly I realised there were so many of them. And just as you need notes to create a symphony, Polish products can be such notes for a dish. “In order to learn even more about them and be sure of their quality, I travelled around Poland, covering 60,000 kilometres. As a result, I created what I call the ‘Calendar of Nature’. This is my own version of the seasonality »

LEFT Interior at atelier Amaro.


Hygge is nothing else than the practice and celebration of moments of happiness, warmth and intimacy that everyone can find in the most ordinary situations. Wood and stone are combined in a table of unusual shape and outstanding design. The metal base is in the form of a ring. The main part of the table is an impressive piece of granite, surrounded by 130-year-old walnut wood, and waxed to better protect the structure of the tree. This is a unique piece of furniture art. Designed by Galyna Khrystin 3 4 - 4 6 0 P O L A N D, S ZC Z AWN I C A , U L . S Z L AC H TOWS K A 7 +4 8 57 7 2 0 7 6 76 • S K LE P @ H YG G E D E S I G N . E U • W W W. H YG G E D E S I G N . E U


LEFT Week 33: zucchini / trout / fennel. RIGHT Modest sowing seeds.


RIGHT Week 41: pheasant / caviar / leek.

“Every chef has his or her own style. Personal. Individual. Unique. So do I. As forests cover 30% of Poland’s territory, my dishes are full of forest aromas and flavours”


« division, in which there aren’t four seasons, but rather 52 weeks of the year. Such a narrow timeframe allows me to be close to nature, especially considering that certain products are available only for two weeks a year. I also distinguish such natural areas as river, lake, sea, meadow, field, forest, farm and mountains, which all have their own microclimate, fauna and flora. These are the cornerstones of my cooking. “My entire cooking philosophy is based on this Calendar of Nature. However, there are three types of creations in the process of making dishes. The spirit of time – all ingredients come from one specific week of the year, but from various natural areas. The spirit of place – all ingredients come not only from one specific week of the year, but also from a single natural area, such as the forest or the field. Finally, the spirit of tradition, which applies to the creations made in winter, when much of nature is dormant. This is when we use different food-preservation methods known to humankind for centuries, such as smoking, drying, aging, salting, marinating, brining and fermentation. Plus a few modern ones, including freeze-drying and distillation of aromas using a vacuum evaporator. In fact, during this period, we are just like any good household, relying on previously prepared food stocks.” “My main source of inspiration has always been nature. My motto is ‘nature meets science’. A lot of people don’t even bother to try to understand what this means; they think it is all about molecular cuisine. Nothing could be further »

WOJCIECH MODEST AMARO « from the truth. When you look it up in a dictionary, the definition of science is ‘knowledge attained through study or practice’. Consequently, if you ask a farmer who has been growing potatoes for 40 years to sit down and write about the process, it is going to be a scientific paper. Learning about products through experiments in the kitchen or benefiting from the knowledge of your suppliers, producers, farmers, fishermen or hunters is invaluable in terms of building your awareness of the product. “However, each dish is born in a different way, from a different inspiration. Sometimes you figure it out intuitively, sometimes by trial and error. Ideally, things work out right from the start, but sometimes you need to fail to learn 10 other important things. What I like best about creative cooking is that there is no predetermined end. I could even go as far as to say that had I known where the finish line was, I probably wouldn’t have started on this path at all. When I think about my dishes from 10 or 15 years ago, I immediately start to wonder what they are going to look like in another 10 years. What is beautiful is that I really have no clue. “Every chef has his or her own style. Personal. Individual. Unique. So do I. As forests cover 30% of Poland’s territory, my dishes are full of forest aromas and flavours. When you enter my atelier, you can be sure that nature is the main inspiration here, and that the quest to find a seasonal, local and natural product is more than just a style. I want to take all my guests on a journey through Polish flavours while trying

to achieve a very important goal – to stay in their memory. This is also the idea behind the ‘moments’ that we serve. “If you asked anybody to name the best culinary moments in their life, they could be struggling. For an experience to be stored as such in your brain, a number of conditions have to be met. It depends on who we are with and on what occasion, what we expect and what mood we are in. Is the situation pleasant or are we out of our comfort zone? And there is, of course, the taste and look of the dish. Your ‘best of ’ list can include your greatgrandmother’s cheesecake, a wedding cake or Kobe beef eaten in a restaurant in Tokyo that can only accommodate six guests. My ambition is that one – literally one – of my moments makes it into this very personal hall of fame. “I love simple combinations of two or three ingredients that create the ‘Wow!’ effect. They are the core of each dish. I like to describe my dishes in an uncomplicated way: raisin, cucumber and mint; raspberry, turmeric and cornflower; or gooseberry, juniper and meadow-sweet. At first, you are lost – you can’t even decide whether it is going to be served hot or cold, as a starter or the main course. This is part of what I believe to be important in cooking – the element of surprise to bewitch your guests. Naturally, I love the forest and everything that comes with it: hazels, birches, lilacs, spruces, firs, junipers, larches, beeches, linden trees, mosses, lichen, mushrooms and berries. “Some 95% of the ingredients I use in my atelier are local Polish products, which we often pick ourselves in forests »

LEFT Kitchen-side dining at atelier Amaro. RIGHT Week 46: guinea fowl / sunflower / chicory.



RIGHT Week 47: eel / ant / apple.

« and meadows. The remaining 5% are the products that, due to their extraordinary culinary importance, I just cannot leave out, following my instincts, such as truffles, foie gras or shoyu. This is the dimension that sometimes helps me to create a sophisticated taste or just a gateway to many culinary journeys and experiences in an endless process of learning and creation... Yannick Alléno once said: ‘I have Europe’s largest garden at my feet – France’. I can say that I am in the very heart of nature, with what is the only remaining primeval forest in Europe – the Białowieża Forest. “I once asked myself: ‘Who decides that a particular variety is on sale? Or what decides?’ It took me some time to find the answers to these questions. Let me start by saying that the 50 basic fruit and vegetables come in 12,500 varieties. One hundred years ago there were 600 varieties of apple trees in Poland. Fifty years ago, only 200. The criteria? Economic factors. Resistance to disease. Ease of cultivation. Yield. Repeatability. Is it possible then that taste comes only sixth? This is why I decided to set up a farm – the Forgotten Fields Farm, with the aim of exploring the forgotten flavours of different varieties. And use taste as the main criterion. Starting this year, I am organizing the Forgotten Fields Festival, at first in the form of a four hands dinner with chefs who will have to use a forgotten variety, recipe or ingredient to create a dish. “The key to the future lies in the past – I understood this a long time ago. ‘The edge’ is what we have lost rather than what we can be the first to discover. Fine dining will


thrive on biodiversity as chefs will be the first to address this issue and make sure that if the recipe reads, ‘take one cauliflower’, it will be specified which of the 42 varieties is meant. Chefs have become ambassadors of eco-friendly, bio, pollution-free and anti-food-waste dining. They are also involved in anti-hunger campaigns. And they will want to have a say in what is produced and grown. “I think that the key to my success is being consistent in what I do – a quality which was instilled in me at home. My father used to say, ‘If you can count, count on yourself ’. Ever since I was a child, I was taught to work hard, knowing that it was the only way to achieve anything. This disillusioned me and allowed me to focus on making the best of the many talents that God gave me. The success of the atelier was due to the risk that me and my wife took when we decided to concentrate all of our resources and efforts on my talent in order to create something unique. We were the first restaurant in Poland to serve a tasting menu and the first one to admit to the tradition of serving vodka, alcoholic cordials and liqueurs and pairing them with food as part of the fine-dining experience. This was key in winning the first historical, and so far the only, Michelin star ever awarded for Polish cuisine, cooked by a Polish chef using Polish ingredients.”

Get Wojciech’s new cookbook “Heartmade by atelier Amaro” via heartmade@atelieramaro.pl


THE MAGICAL ENCOUNTER OF PAST AND FUTURE DECOR FINISHING FOR A KITCHEN WITH SPIRIT Combine the glamour of tradition with the gleam of the future. It’s all in the name, Molteni Caractère. MOLTENI. YOUR ONE AND ONLY www.molteni.com

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09/05/19 10:52


PRODUCE PASSION PROJECT Passionate about produce and protecting Mother Earth, The Chef’s Garden in the US state of Ohio is a frontrunner in farming for the future. From growing the greatest greens for gastronomy to hosting world-class research and education events at its Culinary Vegetable Institute, the family farm and its institute’s zero-waste kitchen are a playground for the world’s most innovative chefs.


ended to by the Jones family, including farmer Lee Jones, whose collective history in the farming industry spans multiple decades, The Chef’s Garden focuses on growing the best produce in the most sustainable way for chefs who want to connect with ingredients. Since The Culinary Vegetable Institute opened in 2002, its goal has been to create a space that allows chefs to return to the source that originally led them into the culinary industry: their impressive ability and innate desire to create. In a conversation with the team at The Chef’s Garden, they explained: “Chefs typically choose this career because they appreciate the magic of food but get caught up in paperwork and just about anything other than creating new dishes. The Culinary Vegetable Institute allows them to return to that magic.” “This centre is a world-class educational, research and event facility where forward-thinking chefs from around the world share knowledge, research new techniques, host culinary events, learn about sustainable farming and more.


The chef-farmer relationship is at the heart of this centre, a place where listening to and learning from one another can – and does – lead to remarkable outcomes.” Naturally, this listening and learning happens in the institute’s kitchen – a 1,500 square-foot, two-storey stateof-the-art cooking wonderland continuously outfitted with the latest and greatest in culinary technology. The kitchen is where chefs are free to endlessly experiment with the freshly picked prime produce from the surrounding 400 acres of sustainably farmed fertile land. The Chef’s Garden’s farming practices and principles are equally as advanced as the technology in the kitchen. “At The Chef’s Garden, we are fully committed to sustainable farming, continually replenishing our loamy, ancient-lakebottom soil with nutrients to produce the most nutritionally dense fresh vegetables, herbs, microgreens and edible flowers possible.” “Through natural soil-replenishing techniques and giving soil all the time it needs to become replenished, »



PREVIOUS PAGES Farmer Lee Jones and Chef José Andrés; an array of The Chef’s Garden vegetables. LEFT The Culinary Vegetable Institute at The Chef’s Garden. BELOW Morning harvest.

« we grow products of unrivalled quality and flavour. In other words, we grow all our produce slowly and gently in full accord with nature. We embrace traditional farming principles, philosophies and techniques – ones that have sustained farmers for generations – while also recognising today’s technology.” “In The Culinary Vegetable Institute, we live out the concept of zero waste and sustainability in everything we do. It’s just who we are, and in our kitchen it’s an intentional, conscientious, three-pronged strategy to stretch budgets, be good stewards of the environment and continually present ourselves with creative challenges – what can we do with something traditionally considered as waste? “To make this happen, we ask ourselves these questions: is something recyclable? If so, we’ll recycle it. Is ‘food waste’ edible? If yes, and it’s also delicious, then we’ll creatively incorporate it in dishes for guests in some way. If the answer to ‘edible’ is yes but it isn’t necessarily delicious – but is nutritious – then it could go to our pigs. If it isn’t edible, is it compostable? If so, it goes into compost. At the end of this process, anything left over would be garbage. But that equals nothing.” In the same thread, using produce from root to tip is immensely important to The Culinary Vegetable Institute, and in their eyes, it’s crucial in continuing to feed the world’s growing population. “Our chefs are committed to the ‘root to tip to leaf’ philosophy. As just one example, when purées are made, we use the entire vegetable with no waste, including what normally gets thrown away. This can include carrot » 98

“People must educate themselves about where their food comes from and support growers who follow sustainable practices. We really need to be all-in, solving sustainability issues together”


ABOVE Farmer Lee Jones interacting with the Alter Miami restaurant team. BELOW The Culinary Vegetable Institute’s grounds.


« tops, for example, or fava-bean stems. Other products are transformed into vinegars, pickles, syrups, misos and countless other products, including our perpetual stock.” This no-waste approach, along with other innovative farming techniques and a change in mankind’s mindset, is the future of farming, according to the institute. “First, global warming is already affecting us and will continue to affect the future of farming in ways we can’t even begin to predict — or even imagine — today. We’ll also likely see more vertical farming initiatives as the years go by. And, as a third issue, we strongly believe that, going forward, we will increasingly live in a plant-forward world.

It won’t be optional or a choice. We predict that it will become necessary for the sustainability of our society. And, going beyond that, it won’t simply be enough to grow and consume comparatively more plants.” “Farmers will need to focus on growing high-quality, nutrient-dense crops. Why? Well, compare this with vitamins. You can take all the vitamins you want and, if they’re not any good, then they aren’t doing you any good. The same is true with the crops we grow. People who eat them need to consume plants of integrity.” “People must educate themselves about where their food comes from and support growers who follow sustainable practices. We really need to be all-in, solving sustainability issues together.” Collective problem-solving and shared passion lies at the core of The Culinary Institute’s philosophy, and is the root of their success thus far. To quote the words of one of the institute’s founders, Bob Jones Sr, “None of us is as smart as all of us.” “We all share a passion for what we do, and then individual people have niche passions that contribute to the greater good. One person, for example, loves to conduct Brix readings to see how healthy and sweet each plant is, while another patrols our greenhouses, managing the beneficial insects that in turn take care of the predators, just as Mother Nature intended. Yet another has a gift for figuring out exactly what a particular chef needs, while the chefs at The Culinary Vegetable Institute create unique dishes and menus at every event. In our case, the sum is truly greater than the parts – and for that we’re truly grateful.”


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2/23/2019 12:05:10 PM

Gstaad „Last paradise in a crazy world“ The Destination Gstaad enjoys a high level of prestige and international renown. In spite of this, it has remained truly Alpine, with its chic charm, British understatement and authentic traditions. Or as acting legend Julie Andrews once said: „Gstaad is the last paradise in a crazy world“.


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14.05.2019 17:29:55

A bittersweet symphony Ukraine and New York’s finest, Nemiroff and The Clocktower, have teamed up to create this one-off vodka pairing menu. Inspired by a centuries-old vodka making tradition in Ukraine—known for its many lakes and rivers— Nemiroff Vodka draws from the region’s lush wheat fields, purified waters and local natural resources to craft its elegant, high-quality vodka. With this in mind, The Clocktower channels the spirit of the Ukraine with some of the best East Coast produce to create an exquisite harmony of food and drink. P H OTO G R A P H Y BY E VA N S U N G



Santa Barbara uni, Oscietra caviar, orange braised daikon PAIRING

The clean, crisp yet smooth aromatics of the vodka tease the nose with hints of apple, lemon peel and mint.



Harvesting capture Harvesting five shoreline botanicals, we capture the Donegal Coast. Coast. the magic magic of the sea in a gin as unique as the Donegal

@AnDulamanGin @AnDulamanGin

Enjoy An Dúlamán responsibly. Enjoy An Dúlamán responsibly.


Marinated mackerel, un-ripened tomato, cucumber, and chamomile PAIRING

Nemiroff vodka, fennel, green chartreuse, Combier kummel and lemon



Brooklyn Burrata, wild strawberries, fava beans, crispy milk PAIRING

Infused with estate-harvested honey and local peppers, the result is a carefully balanced blend of sweet-andheat. You’ll find notes of pear, honey and baked apple, shifting into the pepper and spice notes.



Hudson Valley Foie gras and chicken liver parfait, green garlic, apple, rye PAIRING

Nemiroff vodka, Pimm’s no. 1 cup, English breakfast tea, lemon, lavender and egg white


Designed in Hamburg Manufactured in Germany more-moebel.de


Beetroot cured Heritage Pork Chop, heirloom carrots, farro, black pudding PAIRING

Nemiroff vodka, ramazzotti, Campari and blood orange


Ljubljana is keeping it fresh From the farmers market directly to the restaurants.





TOP 100 Sustainable destination 2019 Best cities award for its locally grown food exchange project.



E S 2018 N T I N AT I O

On the photo: Ljubljana’s chef Jorg Zupan at the Central Market.

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27/03/2019 14:41

THE ULTIMATE WATER TOY Designed and produced in Germany, the Lampuga Air is a user-friendly electrical surfboard that offers fun and exciting experiences on water with the touch of a button.


n electric surfboard is a powered surfboard, where the rider controls the speed using a hand-held remote control and uses weight transfer to manoeuvre the board. With an exceptional growth over the past years, electric surfboards have gained popularity and momentum worldwide, and is often referred to as “the next big thing in water sports”. The Lampuga Air from the German manufacturer Lampuga is an electric surfboard that offers great water fun and is enjoyable for all riders, regardless of experience level. Combining great performance, a practical design and by being exceptionally user-friendly, the Lampuga Air may be considered the ultimate water toy. HIGHTECH MADE IN GERMANY The inflatable Lampuga Air is delivers continuous power, speed and stability on water. Designed and produced in Germany, the board is built to the highest safety standards, employ modern electric technology and is completely emission free. The board’s lithium-ion battery allows for a riding time of up to 45 minutes and is equipped with a convenient LED display indicating the charging state of the battery. When exhausted, its handy plug-and-play 112

ABOVE Discover the new electric surfboards with zero emissions, designed with innovation and quality in mind. OPPOSITE User-friendly electric surfboards suitable for all riders; the board consists of two parts: its inflatable hull and technical Powerbox, which allows for easy transportation and storage.

battery system allows for an effortless re-charge or a quick battery change. Powered by an electrical motor, the board is accelerated forward by a jet drive to a top speed of 50km/h. The board’s speed is controlled by a hand-held remote-control utilizing Bluetooth technology and may be connected to a stabilising handle for enhanced control and stability.


PURE WATER FUN The Lampuga Air offers fun and exciting experiences on water with the touch of a button. It can be used in a seated, lying and standing position and is suitable for all riders. The board differentiates itself from other electric surfboards by being exceptionally user-friendly while offering thrilling fun for all riders regardless of experience level, age or physique. The board is designed to demonstrate great balance, stability and control, while being fully floatable. As opposed to other boards, the air inside the board’s

inflatable hull allows the Lampuga Air to float when the rider’s weight is added to the board. This enables the rider to stand on the board before accelerating and offers a reassuring riding experience where the rider always has a floatable surface to rely on. FLEXIBILITY The Lampuga Air has a unique and patented design, which makes it one of the most flexible and practical electric surfboards on the market. The board consists of two parts: its inflatable hull and technical Powerbox, which allows for easy transportation and storage. Once disassembled and deflated, the Lampuga Air requires minimal storage space and will fit into the trunk of the average car or into a boat or yacht with limited space. The board is assembled and water ready within a few minutes and is equally quickly disassembled.





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DESIGN In 2019 the Lampuga Air was awarded the prestigious Red Dot Design Award. In the world of product design, the Red Dot Award is among the world’s largest and leading product design awards and the board was awarded the quality design seal in three different categories. In the Hobby & Leisure category the board was even awarded the Red Dot Award: Best of the Best, an award reserved for the best product design in a category, with a design characterized as ground-breaking.





NO ISLAND IS AN ISLAND Nowhere is environmental urgency felt more acutely than on islands: closer to the sea, and further from infrastructure, a sustainable approach is a necessity rather than an option. It’s not surprising then that The Long Run’s island resorts are some of the world’s leading conservationists and eco-innovators.


aradise islands can be microcosms for our planet’s environmental crisis. Tourists typically produce twice as much rubbish as locals, and islands are ill-equipped to deal with its disposal. Islands also have finite resources. The neverending plastic crisis and marine wildlife is a concern, too — by 2030, scientists predict that there will be more plastic than fish in the sea, and experts expect a collapse of global fisheries by 2048. Tropical resorts are a lot less enticing when accompanied by piles of plastic, bleached coral and toxic smoke. However, it doesn’t have to be that way. When the stewards of private islands genuinely commit to conservation, tourism can be a force for good. By carefully balancing The Long Run’s 4Cs — community, conservation, culture, and commerce — island resorts create better experiences for travellers, wildlife, locals and the environment. Delphine King, Managing Director of The Long Run comments, “Tourism is a great chance for marine conservation if done right. It provides alternative livelihood opportunities for people who depend on marine resources, creates value for maintaining a pristine environment, and the challenges of island life can trigger sustainable ingenuity.”

ABOVE The Long Run’s members operate on some of the world’s most beautiful islands such as Cempedak Island in Indonesia. LEFT When the stewards of private islands genuinely commit to conservation, tourism can be a force for good and help protect endangered marine wildlife such as sea turtles.

The Long Run brings together some of the world’s most committed and passionate conservationists. The 39 members across 22 countries share an ambitious goal to collectively conserve over 20-million acres of biodiversity and improve the lives of two million people by 2020. The owners of Nikoi and the adjacent island Cempedak have always wanted to protect the islands rather than merely create resorts. Their dedication is evident in the beautifully constructed villas that require no air conditioning, and the islands’ thriving populations of hawksbill turtles and sea otters. Over in the Maldives, Six Senses Laamu is exemplary in working with local communities to raise environmental awareness. While elsewhere in the Maldives resorts are removing seagrass for the sake of tourists, Six Senses Laamu is protecting it. A dedicated sustainability team has reduced water use and plastic use, too. The Long Run’s members operate on some of the world’s most beautiful islands, and each is a beacon of hope. Among its members The Long Run counts the first privately marine protected area established in the world, and one of the planet’s most successful marine conservation initiatives. The message these places send is more compelling than ever: even when it feels like you’re a million miles from the real world, you cannot ignore the bigger picture.

Find out more at www.thelongrun.org 116

BUILDING SUSTAINABLE COMMUNITIES Barefoot luxury with a commitment to conservation, environmental responsibility, and local culture, has always been the philosophy at Six Senses Laamu. The only resort in the southern Maldives’ Laamu Atoll, it offers guests a back-to-nature slice of this island paradise.


eep in the Indian Ocean, Six Senses Laamu is one of the Maldives’ most remote resorts; anyone looking for a castaway dream on a luxury budget can look no further. Over-water and beachside villas carved from sustainable wood blend seamlessly with the calming blue, green and drift-wood grey hues. Showers, bathtubs, and dining are almost entirely alfresco, maximising on some of the world’s clearest seas and skies. Shoes are superfluous and staying here is as much about the surrounding underwater paradise, as it is about switching off. As heavenly as it may sound, this Robinson Crusoe dream has its fair share of challenges. The Maldives is one of the most precarious ecosystems in the world; with a peak elevation of only 2.5 meters above sea level, it is vulnerable to the effects of climate change. Environmental responsibility here is more urgent than ever, and choosing a resort that takes sustainability and conservation seriously is paramount. 118

ABOVE Six Senses Laamu is the only resort in Laamu Atoll, Maldives, but lies at the forefront of climate change and is at serious risk of rising sea levels.

“Six Senses places sustainability at the core of its ethos, but we will be the first to admit that it is a constant work in progress”, comments Megan O’Beirne, Sustainability Manager at Six Senses Laamu. The resort is continually innovating to improve efficiencies, conserve water and energy, reduce waste, give back to communities, and protect ecosystems and marine life. Desalination plants produce drinking water, an organic garden lowers food miles, and materials are recycled onsite in the resort’s Earth Lab. Visitors come to the Maldives to experience unrivalled marine wildlife, so conservation of these natural assets is essential. Ten on-site marine biologists make up the Maldives Underwater Initiative (MUI), through which Six Senses staff work alongside three NGOs to lead marine conservation efforts. MUI’s vision is to foster a local and global community of marine stewards that will create a culture of positive action for oceans in Laamu and beyond. MUI’s #ProtectMaldivesSeagrass campaign is leading the fight


against seagrass removal; a common practice for tourist resorts even though it is vital for protection against beach erosion, nursery habitat for juvenile fish, a food source for sea turtles, and a carbon sink. What sets Six Senses Laamu apart from other resorts in the Maldives is its embedded work with the local community. Megan continues, “We are working to create a locally-managed network of marine protected areas in Laamu Atoll and to do that we need to build a strong relationship with the local community. We are the only resort in the atoll, but there are 13,000 residents across 11 islands that are part of various local governments and organisations; it is vital that their voices are heard on how the area should be managed.” Six Senses Laamu relies on the community, as much as it supports it. Local fisherman supply sustainably-caught seafood, local farms provide coconuts and other fruits, and local women weave thatch roofs for the resort’s villas. The Eku-Eky Program, which means ‘together’ in the local language Dhivehi, brings together representatives from the atoll’s councils, schools, and local police department for quarterly meetings to discuss sustainable development in the atoll. Shared goals include making Laamu the first plastic-free atoll, raising awareness about marine conservation, and increasing opportunities for local ecotourism. The Maldives Ministry of Education’s Farukoe initiative aims to get every student snorkelling to explore their reef, and to make every school plastic-free. Most young people in Laamu have spent their whole lives by the sea but have never looked beneath the surface. Without experiencing nature, there is little motivation to protect it. Six Senses aligns its efforts with Farukoe and has so far taken 380 school kids snorkelling and installed water

ABOVE “I have never looked underwater because I don’t have a mask or equipment. If I had the equipment I’d go every day,” is just one of the sentiments from a local child after the MUI team took her snorkelling to see a coral reef underwater for the very first time. MUI’s aim is to empower the next generation of environmental stewards. BELOW Some of Laamu’s 3,724 students who now have access to safe, reliable drinking water, after Six Senses Laamu donated systems to all 21 schools and preschools across the atoll.

refill stations in 21 schools, helping 3,724 students avoid over 1 million single-use plastic water bottles per year. This community dialogue makes it easier for Six Senses Laamu to spread its sustainable practices, as well as listen to what locals have to say about making Laamu a better place to live for all. As a global company, Six Senses has pledged to be single-use plastic free by 2022, so it makes sense for the resort to work with the communities in Laamu to try and achieve the same. Although a speck of an island in the middle of the Indian Ocean, Six Senses Laamu’s influence extends well beyond its idyllic shores.

Find out more at www.thelongrun.org/ six-senses-laamu/




PARADISE ISLAND INNOVATION After feeling dissatisfied with existing resorts close to Singapore, Andrew Dixon and a group of friends leased a paradise island to create an authentic experience in harmony with local wildlife and communities. The result is Nikoi Island, in Indonesia, one of the world’s most sustainably sensitive and successful island lodges.


esigned long before eco-luxury became a buzzword, Nikoi Island is an exemplary sustainable resort on a 15-hectare island in the South China Sea. From the beginning, its founders have challenged the notions of luxury to benefit guests, the environment and community alike. The result is a pristine island paradise where guests can switch off, and get engaged with the wildlife and environmental aspects as much or little as they like. Andrew Dixon is the pioneer behind the project, and his commitment is second to none. As a member of The Long Run, Nikoi’s ethos revolves around the 4Cs — commerce, community, conservation and culture. Since Nikoi took on the island, its virgin rainforest has room to thrive, home to native flora and fauna including otters and hawksbill turtles. In 2018, the island signed an agreement with Conservation International to help establish a management plan for the Marine Protected Area that surrounds the island. A survey recently recorded a staggering 276 fish species, including two new ones. Nikoi has brought economic prospects to an isolated region, too. Together with its sister property, Cempedak

ABOVE Nikoi is a 37-acre private island 8km off the east coast of Bintan, Indonesia. BELOW Together with its sister property, Cempedak Island, Nikoi employs over 250 local people.

Island, Nikoi employs over 250 people — only three are expatriates and the senior management team is 100% Indonesian. In 2010, Nikoi’s owners established The Island Foundation, with a focus on empowering local communities. The Foundation has established seven learning centres with 500 registered children, and has trained over 2,300 »



« students and 1,100 teachers. From these alone, Nikoi estimates an impact on over 10,000 villagers. The Island Foundation, with Nikoi and Cempedak, works closely with the indigenous Orang Laut (sea nomads) to develop arts and crafts businesses, improve education and revive traditional jong (miniature sailing boat) racing events. The latest initiative aims to help indigenous hunters generate income from guiding rather than hunting the local population of rare dudong and Irrawaddy dolphins. However, Andrew’s main passion is sustainable innovation. He comments, “I believe we provide a better guest experience through our commitment to sustainability. Our homemade products are tastier than anything mass produced, and our innovative structures are restful and mindful of place.” Nikoi’s driftwood and alang-alang (local grass) villas were built and designed locally; natural air flow uses the sea breeze for air-conditioning and building materials blend seamlessly with vegetation. The lines between nature and manmade and outside and inside are blurred, creating a tranquillity that’s impossible to achieve in a less environmentally sensitive resort. While designing the property, the owners challenged conventional thinking about waste, water and energy and shared these innovative approaches with the community. For example, the island is zero waste, organises local beach clean-ups, has a fixed menu to reduce food waste, and sources 90% of ingredients from its seven-hectare permaculture farm or nearby markets. Andrew also likes the intellectual challenge of trying to find new solutions to problems like waste, “I am a big fan of waste upcycling, and one of our most exciting initiatives is 122

ABOVE Catering to no more than 50 guests at any one time, Nikoi is a paradise island for all the family to enjoy. BELOW Nikoi’s driftwood and alang-alang (local grass) villas were built and designed locally.

to breed Black Soldier Fly larvae to process the food waste that we cannot compost.” The whole approach is circular: the larvae are fed to chickens, which reduces disease and produces eggs with the brightest golden, yellow yolks — even egg shells are smashed up and added to chicken feed. Other innovations include a pesticide-free solution for mosquito control, which allows butterflies and other insects to thrive, and an employee makes bamboo straws. “Sustainability should not be about having to give up comfort or quality, and I strongly believe that it offers an even higher quality product”, says Andrew. Through The Long Run membership, Nikoi helps to guide others to realise that through commitment and innovation, you can exceed the needs of the planet and people.

Weekend in Florence With some of the world’s finest art, architecture and gastronomy, the elegant Tuscan city of Florence encapsulates the essence of Italy. With winding alleyways, bustling piazzas and typical Italian charm, Florence never ceases to live up to its reputation as a culture capital.



city break in Florence is a true culinary and cultural journey where food and art will merge together from start to finish. Expect to feast your eyes and your stomach as you wander around the ancient streets of Tuscany’s capital city. Even the hotels are masterpieces in their own right, often boasting frescoes and stucco-work that reflect the glory of the renaissance city. We have narrowed down our shortlist of accommodation, gastronomy and activities based on price, location, service and beauty so that you can just sit back, relax and enjoy a little cantuccini and a glass of Vin Santo. STAY HERE

Villa Cora Villa Cora was built in the late 1860s by Baron Oppenheim and remains to be one of the most opulent and eye catching villas to be built on the low hillside located to the south of the city. As a result, the elegant rose gardens and shady tree-lined grounds at Villa Cora offers respite from the hot summer months in the city centre, yet remains a mere 15 minutes’ walk from the landmark bridge, Ponte Vecchio. Inside the hotel, guests will continued to be wowed by the rich, opulent décor of the once stately home. With polished parquet floors and magnificent chandeliers, Villa Cora is an immaculately restored hotel that offers the type of superb facilities and stellar service that you would expect from somewhere as lavish as Florence. www.villacora.it 126

ABOVE The peaceful gardens and exterior of Villa Cora. BELOW Unbeatable city views on the banks of the River Arno from the Portrait Firenze.

Portrait Firenze Probably scoring a 10/10 for its central location, you don’t even have to leave the hotel to catch a glimpse of the Ponte Vecchio because the Portrait Firenze hotel is actually situated on the banks of the River Arno overlooking it. Ownded by Florentine fashion heir Leonardo Ferragamo, the Portrait Firenze is just a stones throw away from landmark sights such as the Uffizi Gallery, Palazzo Vecchio, the Duomo and the Bargello Museum, as well as Ferragamo’s own eponymous collection at the Museo Ferragamo just around the corner. With a modern Italian colour scheme throughout the interior, Guests are invited to experience a contemporary »


It’s hard to know where to start here are our favourites, which cover classic, traditional, gourmet and progressive as a starting point. Mercato Centrale The best way of getting the feel of the place is usually by checking out a local food market. It’s a way of orientating yourself and checking out what the locals are eating and drinking and Mercato Centrale does exactly that. The ground floor is dedicated to fresh produce stalls so you can sample some of the finest goods of the local terroir, while the open warehouse-style upstairs offers cooked food in a lively atmosphere. www.mercatocentrale.com

« version of this ancient city. If you are looking for a convenient location with 5-star service, gourmet dining, spacious accommodation and all the mod-cons (think ipads in the lifts and foyer) then Portrait Firenze is the one for you. www.lungarnocollection.com/portrait-firenze Il Salviatino Another great option for those looking to have the best of both worlds is Il Salviatino. Albeit a little further out of town than the other two options, the 16th Century building is everything you would hope from a stay at a stately home. Situated in the hills above Florence, Il Salviatino is a truly magnificent show of museum-like décor and design - think marble features, original artworks and frescoes and formal attire for dinner. The hotel is ideal for the warmer months, or for those who are perhaps staying a little longer and have already seen the main sights of the city. It is a country villa offering a chance to relax in true Italian decadent style, whilst only being a 15-minute journey into Florence. www.salviatino.com EAT HERE

Recommendations for food in Florence are endless and outside the usual suggestions, you can pretty much just walk around and happen upon delicious street food stalls, friendly trattorias, and quality enotecas – and that’s not even mentioning the wealth of gelaterias that you will encounter. 128

ABOVE, LEFT Details of the 16th Century architecture. ABOVE, RIGHT Bitter chocolate leaves, blueberries, extra virgin olive oil and pine nuts at Enoteca Pinchiorri. (Image by Roberto Quagli) BELOW Ancient history and classic Tuscan flavours come together in Florence.

Enoteca Pinchiorri A classic stop in the city, Enoteca Pinchiorri is as legendary to Florence as the art. Created by chef Anne Féolde and her sommelier husband, Giorgio Pinchiorri, the award-winning establishment is the only three star restaurant in Florence and one of only six in Italy. Serving classic Tuscan flavours with creative twists just metres from the Michelangelo Buonarroti museum, Enoteca Pinchiorri is a perfect way to round off a day spent exploring the city’s sights. It’s elegant without being fussy and the food is packed full of flavour yet light and sophisticated – a perfect reflection of the city. www.enotecapinchiorri.it










LEFT Annie Féolde and Giorgio PInchiorri. (Image by Dario Garofalo) BELOW The chic new interiors at the iconic Cantinetta Antinori after a recent renovation.

then Cantinetta Antinori is a must-do. Located on the ground floor of the Antinori Mansion, the iconic family-run restaurant and wine bar makes all its own wine using grapes from the families various estates in Tuscany and in Umbria. Served by the bottle or glass and accompanied by firstclass nibbles if desired, Cantinetta Antinori offers some of the best wine in town and all from one of the best examples of 15th Century Florentine architecture. www.cantinetta-antinori.com DO THIS

Ora D’Aria Located directly behind the Uffizi Gallery, the restaurant originally takes its name from its previous site opposite a former women’s prison. Meaning ‘hour of air’, from the compulsory hour that prisoners had to spend outside in the fresh air, the Michelin starred restaurant is now one of the top venues in the city. Known for its excellent seafood menu and contemporary Italian dishes, Ora D’Aria is a great example of gourmet Tuscan gastronomy at it’s best. For an even more exciting experience, visitors of up to four people can reserve the chef ’s table in the beautiful wine cellar. www.oradariaristorante.com La Bottega del Buon Caffè With a ‘Farm to Plate’ philosophy as the driving force of La Bottega, guests can enjoy super fresh seasonal menus that showcase Florence’s select produce. Not only working with some of the finest producers of the region, the restaurant also has its own farm kitchen ensuring that their cuisine is both as authentic and honest as its ethos. Paying respect to their location, the menus are designed to reflect the region’s unique gastronomic heritage and vibrant culinary culture. Artisan butchers supply the kitchen with exceptional cuts of locally-reared meats whilst the very freshest fish are delivered from the Mediterranean. With some of the best sommeliers having curated the menu, there is also wine list to match the unbeatable cuisine. www.borgointhecity.com DRINK HERE

Il Bovaro As a country known for its premium selection of wines, it’s not hard to find somewhere to go and sample a good vintage on the streets of Florence. However, for those of you that prefer a malty alternative there craft brewers, Il Bovaro. Using Tuscan flavours and local ingredients such as chestnuts, honey and wild herbs, Il Bovaro make their own double malts, dark and speciality beers all from their lively venue near Porto San Frediano. www.ilbovaro.it Cantinetta Antinori However, if you happen to be in the historic centre of Florence and in desperate need of a crisp glass of wine 130

Known as the cradle of Renaissance due to the prominent characters that resided there: Giotto, Masaccio, Donatello, Botticelli, Leonardo da Vinci and Michelangelo among others, means that Florence is simply teeming with cultural gems. With an unrivalled concentration of churches, galleries and museums, visitors really do just need to step outside to find themselves immersed in some form of historic place of importance. However, if you are visiting Florence for the first time there are some iconic landmarks and activities that you simply won’t want to miss. The Uffizi Gallery is a must-see for art aficionados, but if this seems like a big undertaking time-wise then the smaller museums such as Accademia or the Bargello also offer great collections. Another great recommendation is to climb to the top of Brunelleschi’s cathedral dome, or the Tower of Arnolfo of Palazzo Vecchio for unrivalled views of the city and surrounding before heading down to the Piazza della Signoria for a pit stop at one of the many buzzing cafés and trattorias. Florence is not only architecturally beautiful; it is also an undeniably romantic city. Here, you can transport yourself to a bygone era just by enjoying a leisurely sunset stroll along the Arno River, crossing the infamous Ponte Vecchio and taking in the historic views from Piazzale Michelangelo.

Imanta Resorts is a place where environmental responsibility connects with sophistication, in an unmatched luxury hotel in Punta de Mita, with a privileged location in a private jungle reserve, in one of the top destinations in Mexico. It is the ideal place for demanding travelers who look for a refuge that combines privacy, absolute serenity, and being in touch with nature. Imanta Resorts offers an eco-vacation experience with impeccable service, fine dining, elegant suites, and an impressive architecture that pays tribute to the ma jestic beauty of the Riviera Nayarit.


Montenahuac Lote L, Higuera Blanca, Riviera Nayarit. MÊxico | C.P. 63734 Tel / Fax +52 (329) 298 4200 / +52 (329) 298 4242 | Toll Free 1 855 247 2599 info@imantaresorts.com • www.imantaresorts.com

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EXPEDITIONS OF EMPOWERMENT Award-winning solo female travel blogger Kiersten Rich of The Blonde Abroad shares her favourite TBA Escapes with us. Curated for the adventurous female traveller, Kiersten’s TBA Escapes travel tours and educational retreats immerses travellers in the beauty and rich culture of these less-travelled destinations while creating a supportive and empowering travel community for women.


first travelled alone by accident—I was on my first trip abroad, a one-month Spanish immersion course in Spain, and decided to travel around Europe for a few weeks after. When my travel buddy had to fly home last-minute, I had to decide whether to fly back too or finish the trip by myself. I decided to push on, and it was the best decision I ever made. Fast-forward 10 years later, I run one of the biggest female travel brands in the world, The Blonde Abroad. On my blog and Instagram, I aim to inspire women to travel the world with confidence. In 2017 I launched TBA Escapes, an all-female travel company. The goal? To curate experiences from my personal travels in destinations that are less ‘easy’ for women to travel alone. All TBA Escapes

ABOVE Spotting the cute African penguins at Boulders Beach along South Africa’s Cape Peninsula.

tours are bespoke, educational and empowering, and aim to bring women to colourful destinations far from their comfort zones. Here are my favourite TBA Escapes destinations from around the world. SOUTH AFRICA Two years ago I relocated to Cape Town, South Africa – I fell in love with the natural beauty, the active lifestyle, the local culture and the expansive winelands. While everyone was intrigued by my big move, many of my readers were asking “Is it safe?”. I wanted to show the world that in fact, it was. So, I decided to create a tour that showcased everything I love about the region. Our From the Beach » 133


« To the Bush tour includes the biggest highlights and local gems of Cape Town, safari at a luxury game reserve, and a stay at a historical wine farm in the Cape Winelands. We work with local female hosts so our attendees get a deep understanding of South Africa— all while experiencing great food, wine, safari and everything else that makes it such a unique and well-balanced destination for travellers. MOROCCO Morocco was one of my favourite travel experiences to date, because it really put me outside of my comfort zone – which doesn’t happen often after years of travel. It’s not that I didn’t feel safe, but it was overwhelming to my senses. Our Ultimate Morocco Adventure was created around the highlights of my personal travels – amazing experiences through Marrakech, Chefchaouen, Casablanca and Fes, and includes everything from cooking classes to local market visits. Guests can also extend their stay for a four-night epic Sahara Desert glamping adventure.

CLOCKWISE FROM ABOVE Photographing elephants on safari in South Africa; exploring the Ben Youssef Madrasa historical site in Marrakech, Morocco; the city of Petra in Jordan is a UNESCO World Heritage Site and one of the New Seven Wonders of the World; glamping in Morocco’s Sahara Desert.

THE GALÁPAGOS The Galápagos is by far one of the most unique and untouched destinations I’ve ever travelled. As an ocean enthusiast and avid scuba diver, I knew I wanted to bring female travellers to the islands. Our Luxury Eco Yacht Expedition is hosted on a carbon-neutral expedition yacht with female conservationists. There are countless incredible adventures – think daily sailing, kayaking, hiking and swimming with everything from penguins to sea lions. JORDAN Jordan was my first trip as a blogger in 2012, and my first trip to the Middle East. We’ve designed this tour as a photography mentorship experience, where I’ll be leading workshops along the way. Jordan is one of the most spectacularly photogenic places I’ve ever been, so it’s really special when your guests leave with incredible photos and memories. We have a seriously epic adventure planned, from cooking classes in Amman to scuba diving the Red Sea to exploring Petra, one of the Seven Wonders of the World.


Keep up with Kiersten’s travels by following @theblondeabroad and @tbaescapes on Instagram



TUSCAN TREASURE A short drive from the cultural hub of Florence, nestled on the breathtaking banks of River Arno in Tuscany’s captivating countryside, lies Villa La Massa, a stunning 16th-century Medici villa brimming with historical charm, sophisticated style and the most lavish of luxuries.


icture the summer holiday of your dreams: sitting al fresco on a porch in Italy, soaking up the warm Tuscan sun while sipping on a glass of sangiovese and snacking on freshly baked ciabatta laced with homemade olive oil, coppa and fior di latte, all to the backdrop of a gorgeous Medici villa surrounded by perfectly landscaped gardens. This is Villa La Massa. The picturesque, Florentine sister hotel of the renowned Villa d’Este in Lake Como, Villa La Massa has opened its doors for the 2019 summer season. With its history dating back 500 years, Villa La Massa tells the tales of Renaissance splendor and the lifestyle of Florentine aristocrats in its every nook and cranny. With 41 guest rooms and suites, the boutique hotel provides an experience more akin to staying in a private home. Staying true to its history, each room and suite is individually decorated in a Renaissance style, with canopy beds, boiseries, frescoed ceilings, tapestries and refined marble bathrooms – all of which exude classic sophistication and warm elegance. To top it off, each room and suite has a view straight out of a fairytale: either the sparkling River Arno or an endless horizon of Chianti-Rùfina countryside greets you at your windowsill, inspiring awe and delight. The luxury romantic bedrooms are all uniquely decorated, and are divided into four classic Tuscan style buildings: the Noble Villa (Villa Nobile), the Mill (Il Mulino), the Villino and the Casa Colonica. 136

ABOVE The Villino, its most recently built villa. BELOW The four-suite Casa Colonica. OPPOSITE Villa La Massa.

Casa Colonica is the original farmhouse built on the grounds in the 1800s. After recently undergoing a full-scale renovation, the ancient, 6,500-square-foot farmhouse still holds its rich history dear while oozing epochal Florentine grandeur. Working closely with local architects and artisans, the hotel created four luxurious suites in the Casa Colonica frame that seamlessly blend Renaissance style with contemporary fittings. Designed to reflect the magic and romance of Tuscany, the Casa Colonica rooms showcase timeless glamour with their serene colour schemes and stylish furniture selections. In true celebration of the renowned Italian contemporary lifestyle, each room boasts floor-to-ceiling windows and »


LEFT Il Verrocchio Restaurant. BELOW Terrace at Il Verrocchio Restaurant.

« balconies, impressive walk-in wardrobes and some truly exquisite Tuscan baths. Handcrafted by local artisans, the furnishings are an ode to flawless Florentine handiwork, and pair perfectly with the classically Tuscan decor showcased in the Casa Colonica rooms. The tasteful use of authentic terracotta, delicately decorated hand-carved woods and custom-crafted, 100%-natural handmade silk rugs blend beautifully with the warm earth tones of the space, transforming the Casa into a luxurious and chic country house. The superbly renovated kitchen rounds off Casa Colonica’s immaculate interior. Using natural wood, stone and ceramic elements, the kitchen has been carefully crafted to achieve the perfect balance of traditional and modern-day aesthetics. A charming internal courtyard shared by the two ground-floor suites completes Casa Colonica, making it ideal for families and friends wanting some privacy. Furnished with wrought-iron chairs and enveloped by the aroma of fresh jasmine, the courtyard is the ideal place to relax with a book or spend time with loved ones. Another perfect spot to wind down and soak up the beauty of the area is in Villa La Massa’s 22-acre garden. Take a moment to sit under the flourishing olive groves and lemon trees, visit the Iris garden filled with blossoming agapanthuses, peonies and irises native to the region, or explore the picture-perfect paths leading to the Arno


River. Here, you can sit back, relax and admire the luscious landscape of the Chianti-Rùfina hills and immerse yourself in an unparalleled Tuscan experience. Another place to experience authentic Italy is at Villa La Massa’s Il Verrocchio restaurant. Known for serving traditional Italian gastronomic fare, the chef uses seasonal produce grown in the chef’s garden, along with the hotel’s own olive oil, to create a plethora of dining delights. Private cookery classes with Villa La Massa’s executive chef are also on offer, and to experience the true countryside life, guests are invited to join the chef in tending to his organic garden. Here, the chef’s love for his craft shines as he explains the characteristics of each herb, vegetable and fruit tree and how their flavours and textures influence and inspire his cuisine. If you are in the mood to sample the local vintages, the hotel’s atmospheric wine cellar showcases some of the finest Italian wines and is home to numerous wine tastings throughout the year. Villa La Massa also arranges visits to the local vineyards, so you can learn about the traditional wine-making process while feasting on delectable alfresco lunches at picturesque locations in the surrounding Tuscan countryside. For those seeking an adventure, rent the hotel’s Ferrari and enjoy a thrilling drive through the Tuscan hills, stopping along the way to visit nearby estates such as Villa Cusona to partake in a truly unique truffle-hunting experience. After exploring the countryside, pamper yourself at Villa La Massa’s Arno SPA, which offers signature Chianti beauty treatments and boasts a host of deluxe amenities including a Turkish bath, sauna, Roman pool with hydromassage, sensory showers and two treatment rooms. To end the day, treat yourself to a nightcap at the hotel’s Medicean Bar. With a wide selection of classic Italian beverages and signature cocktails created by the head barman using exclusive liqueurs from Officina ProfumoFarmaceutica di Santa Maria Novella, one of the world’s oldest pharmacies, you will be spoilt for choice.


RIGHT Medicean Bar.

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ISLE OF DREAMS Imagine a palm-fringed Caribbean island retreat that feels more like a discreet and exclusive club than a luxury resort. Jumby Bay Island offers the ultimate tropical paradise experience, with a magical set of properties to choose from for your perfect private island getaway.


longside the many private residences on Jumby Bay, there is a newly renovated hotel, flaunting driftwood décor blended with delicate rattan and nautical motifs. The 40 hotel rooms and 56 private residences and villas maintain a discreet distance, but Jumby Bay’s low-key ambience veils an underlying grandeur. Property styles range from minimalist, Asian-style architecture at Lazy Lizard to the ocean-front, tumbling pink bougainvillea and floor-to-ceiling artwork at Turtle Crossing. Each property comes with a full team of staff and all the island experiences you could dream up: croquet lawns, private beaches, floating dining pavilions and rooftop lookouts. The hotel is equally impressive with each suite having a sea view and outdoor showers and bathtubs. Sunrise sees residents and guests collecting eggs at the island’s farm, followed later by lunch at the Beach Shack barbeque with fish tacos and nutmeg-spiced rum. On Fridays, after the island’s own sailing regatta, residents host a communal farm-to-plate dinner. Life on the water is instinctive at Jumby Bay. The watersports club “22 Knots” has its own sailing academy 140

and services daily snorkelling trips to nearby islands. Guests can take advantage of paddle-boarding, kayaking, waterskiing and tubing. At sunset, there’s tea in the Estate House’s courtyard before evening island festivities begin. The original 1830s plantation house boasts a chic enclave of smart private dining rooms, secret alcoves and a wine room – along with a Gatsby-style bar – while the main restaurant fringes the perimeter. Island destinations each have their own allure, and a at Jumby, it’s an understated affair. As “Private” and “Island” become the most precious words in any currency today, nothing more accurately sums up the singular appeal of Jumby Bay.



Property & Design


LUXURY PERSONIFIED Located in Ibiza, the island famous for being a haven of both tradition and modernity, Ibiza Gran Hotel offers the discerning traveller everything and more.


veritable oasis of calm and ideal for sampling the many attractions of the white island, every part of the Ibiza Gran Hotel channels the island’s exclusive individuality and Mediterranean charm. Having been awarded with the highest rating of five-stars Grand Luxury, the Ibiza Gran Hotel offers its clientèle exclusivity, wellbeing, relaxation, comfort, art and design, all in an extraordinarily agreeable atmosphere that transcends all expectations. The hotel has 185 contemporary luxury loft-style suites where all the details have been carefully considered, from the mod-cons to the refined decor, each fully soundproofed and boasting stunning views of the Mediterranean Sea. Rooms are divided into eight categories: Junior Suite, Terrace Site, Suite, Deluxe Suite and four types of Gran Suite (Dalt Vila, Isla Blanca, Mirador de Ibiza, the Ibiza Luxury Gran Suite) being the most upscale, with private pool. The hotel is every inch what you would expect from a five-star establishment on the island known for being a mecca for celebrities and aristocracy alike. Ibiza Gran Hotel embodies Mediterranean chic, featuring an ensemble of spacious suites with unbeatable views, restaurants, two swimming pools, boutiques and a casino. Nestled among some of Ibiza’s most famous nightlife spots such as Heart Ibiza, Cipriani Ibiza and Pacha, Ibiza Gran Hotel offers guests visiting the infamous island the best of both worlds, as well convenient access to the nearby 142

CLOCKWISE FROM TOP-LEFT Views from the terrace of the Deluxe Suite; offerings from the hotel’s gourmet Restaurant La Gaia; the hotel pool.

beach, Ibiza Old Town and the beating heart of Marina Ibiza. With a variety of spaces to enjoy at the hotel, guests can choose to relax in the 5,000sqm of gardens, nurture their bodies and minds at the Open Spa wellness centre and immerse themselves in the beautiful art on show. As Ibiza’s only art hotel, Ibiza Gran Hotel is home to a sublime collection of art comprised of more than 365 pieces from contemporary international artists, created specifically for the hotel.


ARMANI/SPA MILAN Watch over this magnetic city from the luxury of the Armani/SPA, high above Armani Hotel Milano


he second hotel to open within the Armani brand, Armani Hotel Milano is entirely unique. The location gives a hint to the prestige of what lies inside. Located at Via Alessandro Manzoni 31, the hotel is anchored in the heart of the fashion district known as Quadrilatero della Moda. The city’s Duomo, Teatro alla Scala and Pinacoteca di Brera, one of the most famous art galleries in the world, are all within walking distance, while the city’s Porta Nuova financial district is just moments from the hotel. The outside world is mere steps away, but the Armani Hotel Milano offers an inner sanctuary for those looking to be embraced by 21st-century luxury. At the top of this impressive hotel is the Armani/SPA — 1,000 square metres of pampering space overlooking the city, featuring a glass roof and walls, six treatment rooms, personal fitness space, a couple’s suite, steam and sauna rooms, and a deeply indulgent relaxation pool. Spa experts tailor treatments to you. The idea is that you create a sequence of treatments to suit your needs and the time you have available. Treatments can then be interwoven to create a pampering session from 90 minutes to two-and-a-half hours. Treatments on offer include MU, LIBERTÀ and FLUIDITÀ collections, ranging from facials and massages, to other body treatments, such as scrubs and wraps, manicures and pedicures. As one would expect, the Armani/SPA is sleek. There’s a contemporary design throughout that manages to bridge the contemporary with a relaxing feel. Dark materials make for a moody ambiance and the relaxation area is perfect for simply lying back with a book or catching up on sleep! For the more active, the gym features a Kinesis Wall as well as a wide range of cardiovascular equipment and 144

THIS PAGE A sleek and modernist interior cocoons guests at ARMANI/SPA in Milan.

modular resistance machines. A personal trainer is also available on request and fitness sessions can be arranged. There’s a real sense of calm in the space. The aqua therapy facilities are not to be underestimated, with the dimly lit pool the perfect place to gaze out over the city. Whether you’re here to workout, receive a specially tailored treatment or lie back and take in that view from one of the custom-built loungers, the Armani/SPA is Milan’s most indulgent spa.





PORTHOLE TO PARADISE Nestled in the quaint tropical oasis of one of Miami’s most magical neighbourhoods, the new hotel by the fourth generation of the Cipriani family, named Mr C Coconut Grove, brings timeless Italian elegance to sunkissed South Florida.


urrounded by the characteristic lush greenery and bohemian streets of Miami’s Coconut Grove, the latest addition to its boutique-hotel portfolio is set to treat guests to a trifecta of thrills, including boundless Biscayne Bay views, delectable dining delights and superlative service, all tied up in a chic, nautical-inspired bow. Hospitality brothers Ignazio and Maggio Cipriani partnered with acclaimed architecture and design firm Arquitectonica and chose Martin Brudnizki Design Studio for the interiors to deliver their vision, which stylishly blends European glamour with maritime motifs. Much like the first two Mr C properties, Mr C Beverly Hills and Mr C Seaport, the design of this new Coconut Grove outpost reflects the character of its neighbourhood and surrounding city while exuding a sense of style, elegance, and modernity. An oasis within the hustle and bustle of South Florida, Mr C Coconut Grove is the height, and heart, of contemporary luxury. Taking inspiration from Italy’s beloved coastline and blending it with the aesthetic elements of a classic yacht, Mr C Coconut Grove features nautical accents with a »

ABOVE The lobby bar. RIGHT The hotel rooftop.



CLOCKWISE FROM ABOVE-LEFT Tagliatelle with saffron and pancetta; exterior view; polpettine with tomato sauce; the Bellini Restaurant and Bar.

and Maggio Cipriani’s travels throughout Italy, and offers both indoor and outdoor dining options oozing with oldworld Italian charm. Expect selections of grilled specialities, delicate crudi di pesce (fish tartare) and pastas such as tagliolini with zucchini (courgette) and scampi, bucatini cacio and pepe, and mezze maniche al pomodoro fresco. A beautiful ballroom neighbours the Bellini Restaurant and Bar, and with its panoramic views of majestic Miami, it is the perfect venue for corporate meetings and social gatherings alike. With every aspect of Mr C Coconut Grove exuding modernised old-world simplicity and stylish Italian glamour paired with attentive European service, the newest addition to the neighbourhood is the perfect complement to the exclusive, independent hotel brand.


« sophisticated edge. Perched on V-shaped pillars, the hotel floats flawlessly above Coconut Grove’s main stretch. With its striking porthole façade and interior that spotlights tasteful, immaculately placed furniture in shades of blue with a backdrop of high-gloss timber panelling and classic white and stainless-steel finishes, the new Miami hotspot is an elegant affair. The 100 guest rooms and suites boast a blue, white and caramel colour scheme, with luscious leather headboards, nautical style dressers and funky sofas furnishing the suave space. Each room and suite have their own private terrace overlooking the breathtaking Biscayne Bay shoreline and Coconut Grove skyline. The hotel offers up a sumptuous selection of other amenities alongside the luxe accommodation, including a beautiful rooftop pool and bar lined with private cabanas, a lobby lounge spread across an indoor and outdoor Europeinspired garden area lit up romantically with fairy lights, a state-of-the-art gym with yoga classes on offer, and an intimate spa with a sauna and private treatment rooms. The top floor of the hotel plays host to the Bellini Restaurant and Bar. Named after the signature cocktail created by the Cipriani family, the restaurant honours the family’s history in a sleek and soothing setting. Bellini boasts a refreshing new Italian dining concept inspired by Ignazio



REBELLIOUS SOPHISTICATION Designed to engage the senses and challenge the norm, Hotel Zeppelin offers all the excitement of San Francisco’s counterculture just a stone’s throw away from the cities vibrant heart.


ocated in the favoured tourist area of San Francisco’s Union Square, Hotel Zeppelin is definitely a boutique hotel with a difference. The building itself dates back to 1913, when it was known as Prescott Hotel. In 2016, the building underwent a complete transformation to become Hotel Zeppelin, bringing the heyday of San Fran into a new era of sophistication, culture and luxury lifestyle. The hotel now prides itself on offering all the mod-cons of a luxury stay with a unique, interactive design that fosters the typical explorative, innovative and collaborative style associated with the California city. Hotel Zeppelin is the perfect venue to have as your base when in the fabled city, as it’s just 300 metres away from San Francisco’s theatreland and other neighbourhoods such as SoMa, Mid-Market and the Financial District. With the Moscone Center, boutiques and world-class restaurants also just a few blocks away, the hotel is an oasis of cool within the urban hubbub. The hotel offers 196 guest rooms and suites, including a variety of superior, deluxe and premier rooms and 2,760 square feet of meeting and event space. With Dawson Design Associates having hand-picked works from artists, writers, poets and musicians to adorn the walls of the public

CLOCKWISE FROM ABOVE The stylish facade, lobby and hangout area of the Hotel Zeppelin.

spaces, guests are welcomed into a completely immersive sensory experience. The curated artists, who all work to break the rules and support the counterculture scene of the city, set a lively and mischievous scene for your stay. The rooms also channel the hotel’s playful heartbeat with offerings of spirited design, but toned down with an enduring palette and natural decor to create a more serene »




« environment. This clever combination further heightens the experience of the hotel being something akin to an urban avant-garde nirvana. With rooms ranging from 200-1,800 square feet in size, it’s easy to feel a sense of spaciousness and luxury away from the lively city below. Equally, every detail of the rooms has also been carefully considered by the expert design team, so expect nothing less than an impeccable finish alongside plush custom furnishings throughout. At Hotel Zeppelin, nothing is left to be desired: with the food and beverage offerings being every bit as innovative as the design. The hotel’s Mantel Bar is an intimate, unorthodox space to enjoy a cosy cocktail and Rambler is its awardwinning restaurant and bar. Having opened its doors in October 2016, Rambler offers flavour-forward American fare with Italian tendencies made with locally sourced, highquality goods. With a distinctive contemporary Californian vibe thanks to designer Lori Yeomans, Rambler is a taste of gourmet brasserie dining in the heart of San Francisco. Hotel Zeppelin is every inch a modern-day lifestyle concept and represents the brand’s portfolio flawlessly. Behind the amenities and beyond the design details lies the fundamental stellar service and forwardthinking philosophy of Viceroy Hotels & Resorts. With an intuitive approach to hospitality that incorporates privacy, personalisation and authenticity, Hotel Zeppelin definitely meets the needs of any discerning traveller. 152

CLOCKWISE FROM ABOVE The bespoke furnishings and contemporary design found in each room set Hotel Zeppelin apart from the San Fran hotel scene.


A NEW TRADITION An emblem of Miami’s oceanfront, the Four Seasons Hotel at The Surf Club welcomes a new era of luxury sophistication and glamour to Surfside.


ABOVE With miles of white sand at its doorstep, the Four Seasons Hotel at The Surf Club offers refined luxury and beach-club vibe. BELOW A glimpse inside the immaculate new Daytime Cabanas, as designed by Joseph Dirand.

A further five private Cabana Studios offer overnight accommodation for a unique beachfront experience. Each studio has been meticulously designed with terrazzo floors, marble bathrooms, sweeping wooden decks and tasteful colour palettes that pay homage to Miami’s sand, sea and skyline. Having selected the best elements of the original property’s spirit and reimagined them for a modern-day era, the Four Seasons Hotel at The Surf Club offers a true taste of history, culture and integrity.



ince it opened its doors on New Year’s Eve 1930, The Surf Club in Miami has captured the essence of luxury hospitality. Known for catering to Hollywood’s Golden Age of stars and starlets looking for an exclusive beach retreat, The Surf Club is an institution whose reputation goes beyond the discerning guests who have graced its grounds. Today, the property offers visitors both timeless tradition and a contemporary setting with all the indulgent amenities of a five-star venue. With nine acres of pristine Miami oceanfront, Four Seasons Hotel at The Surf Club boasts 77 guest rooms and 31 suites, a selection of hotel residences, plus Le Sirenuse Miami Restaurant & Champagne Bar, three pools, direct beach access, a holistic spa and wellness centre and the infamous Daytime Cabanas and exclusive Cabana Studios. Having always held quality, passion and faultlessness at the core of its values, the Four Seasons Hotel at The Surf Club has been intuitive to guests’ changing needs in order to continue to exceed expectations that were established decades ago. With Parisian designer and architect Joseph Dirand having revamped the cabana experience, the new Daytime Cabanas offer a privileged escape away from the bustling heart of Miami. The luxurious hideaways on Cabana Row assure guests of utmost privacy and discretion while imagining the passing parade of aristocrats, statespeople and celebrities of a bygone era.

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MODERN-DAY OASIS The Four Seasons Hotel San Francisco is an urbane oasis among the beauty and bustle of the Bay Area, offering up picturesque views, Californian dining and firstclass amenities in a sleek and stylish setting.


CLOCKWISE FROM ABOVE-LEFT The striking contemporary facade of the San Francisco hotel; the Executive Suite’s living room; views of the San Fran cityscape from floorto-ceiling windows.



edesigned in 2018 by New York-based design boutique Meyer Davis, the 277-room Four Seasons Hotel San Francisco takes aesthetic inspiration from its surroundings. Highlighting the natural beauty of the city’s Bay Area, the hotel’s decor incorporates the region’s characteristic fog, mist, redwood trees and the Pacific Ocean in a subtle and sophisticated manner. Guest rooms and suites are an ode to the ocean, lapped in shades of blue and white, and complemented by elegant brass and gold finishes. Floor-to-ceiling bedroom windows lined with plush seating invite in the gorgeous Californian sun, all while providing an all-encompassing view of downtown San Francisco and the lush Yerba Buena Gardens. Located within the hotel is the renowned Equinox Sports Club, a world-class sports, fitness and wellness centre complimentary for hotel guests, offering 110 weekly exercise classes, a 25-metre-long pool and a Buddhist-inspired spa.

The hotel also boasts a premiere art collection and chic dining destination, MKT Restaurant and Bar. From its Bay-inspired interior design to showcasing California-based artists and cooking with locally sourced ingredients, every aspect of the Four Seasons Hotel San Francisco pays tribute to its Golden State roots. Although luxury is at the forefront of Four Seasons Hotel San Francisco, the people are at the heart of everything that the hotel does. From their housekeeping and hospitality staff to the front-door attendants and MKT Restaurant team, every staff member ensures that visits are memorable for all guests. Leading the hotel’s team is general manager Joerg Rodig. After spending 18 years traversing the globe with Four Seasons, he now calls San Francisco home. Dedicated, passionate and humble, Rodig focuses on making a lasting, positive impact on not only on the hotel’s guests, but also on the city, ensuring that the Four Seasons Hotel San Francisco and San Francisco itself have the brightest of futures ahead.

An adults-only experience on one of the greatest beaches in the world

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Sustainability and style converge in this stunning contemporary estate situated on around 3,000 square metres of land in Cape Town, South Africa.

ocated on the gated Val de Vie luxury lifestyle estate, which hosts a range of residential offerings and amenities to cater to a diverse group of homeowners, this idyllic home is surrounded by well-manicured lawns, natural greenery and the tranquil sounds of the neighbouring Berg River. State-of-theart amenities and contemporary design make this space a haven for residents seeking elegance in a comfortable and modern-day setting. Inside, floor-to-ceiling glass windows welcome mountain views and natural light into the home. Crystal chandeliers and opal-bone porcelain tiles highlight the estate’s subtle elegance and sleek design. On the second level, residents can enjoy remarkable views of the polo field from the home’s study. Leaving no details to chance, the master suite was meticulously designed to create a luxury experience: dual walk-in dressing rooms, an oversized bathroom with a double shower and a steam option provide a spa-like feel for residents. Four additional double bedrooms in the home include luxury plush carpeting and en suite bathrooms in each. Ideal for entertaining, the space hosts a stunning bar made of French oak and several living areas that flow out to the surrounding patios and manicured gardens. Steps away from the patios, the private swimming pool on the northern side of the property offers a relaxing atmosphere and a boma for outdoor dining. Sustainable features surround the estate including a landscaped garden on site complete with an automatic irrigation system that surrounds the entire home. The estate also hosts a 50,000-litre submerged water tank with a water-purification system alongside the home’s four garages and a solar farm with panels that take the residence off-grid.


CLOCKWISE FROM ABOVE The beautiful facade and extensive grounds of the South African estate; design features in the estate create an elegant yet timeless feel; the elegant front entrance and landscaped driveway;

Additional high-tech amenities in the residence include under-floor heating, a home automation system, luxury gas fireplaces and outdoor security cameras for optimal privacy.

This estate is currently listed at R35,000,000. For more information visit luxuryportfolio.com and search for web ID NEHE99

. . e l b i t Irresis A L L S U I T E S H O T E L I N T H E E M B R AC E O F M A R O M A B AY

Kin Sol Soleil is born under the power of three suns . . .”Kin” – the Maya heritage of the Yucatan, “Sol” – the warmth of Mexican hospitality, “Soleil” – the savoir-faire of our smiling staff. An artisanal hotel with 9 seductive beachfront suites and 3 Jungle Villas in the Embrace of Maroma Bay.

R I V I E R A M AYA , Q U I N TA N A R O O , M E X I C O + 5 2 9 9 8 8 7 2 8 3 3 9/4 0 • R E S E R VAT I O N S @ K I N S O L S O L E I L . C O M W W W. K I N S O L S O L E I L . C O M

LUCKY NUMBER 13 Engel & Vรถlkers Private Office introduces this hidden gem in the state of Saxony-Anhalt in Germany. Rich in history and located amid a luscious English landscape-style park, find out what this recently renovated castle has to offer.


ituated in the middle of fabled forests and idyllic meadows lies the village of Bartensleben, in the western part of Germany. Although in close proximity to nearby big cities, such as history-laden Magdeburg, the area of Bartensleben maintains an authentic and rustic charm. Within the quaint German village, Engel & Vรถlkers has an 18th-century treasure residing at DorfstraรŸe 13. As the former home of the Von Bartensleben family, the existing three-winged estate was purpose built on top of an existing castle in the 1700s in order to accommodate their needs. In 2018, Bartensleben Castle underwent a complete renovation to further update the property and bring it into the 21st century. The luxurious Baroque castle now boasts a living space of 3,110 square metres with 47 rooms in total, including 21 bedrooms and 28 bathrooms. 160


Within the traditional walls there are numerous other rooms to complete the luxury abode, such as a SPA area with a 32-square-metre heatable indoor swimming pool, an in-house library, three banqueting rooms, four offices and more reception rooms situated in the prestigious property. Moreover, the owner can relax in front of one of the four fireplaces that are located within the ornate living areas. With every aspect of the estate a great example of modern-day rustic, many rooms are either equipped with the original parquet flooring or with a new marble floor. The combination of contemporary, luxurious furnishings and historical elements such as stuccoed room ceilings throughout and a spacious indoor lift that takes you comfortably to the upper floors help to create an extraordinary and unique living experience.

CLOCKWISE FROM OPPOSITE, TOP The idyllic rolling landscape and moat surrounding Dorfstraße 13’s estate; opulent and striking reception rooms, office and state-of-the-art spa facilities.

The detail of the interior is reflected on the outside, too, with sunny terraces and balconies found dotted throughout the property. Each outdoor space offers sublime, uninterrupted views of the 70,000 square metres of parkland and landscaped gardens, as well a large private lake. With several UNESCO World Heritage Sites nearby and medieval towns such as Beendorf, Wefensleben, Sommersdorf, Harbke and Helmstedt all within easy reach, the region of Saxony-Anhalt offers rich historical pickings and is perfect for a rural escapade. Access to Dorfstraße 13 is easy and direct, with the A2 motorway taking you to the surrounding towns and big cities such as Hanover within around an hour. And with various international airports located less than a two-hour drive away, the property offers the best of both worlds. 161




$8,000,000 • 5 BD • 7 BA • 7,800 SF • 0.89 ACRES This home is, without a doubt, the most spectacular estate in Sundance. In a resort where ski-in/ski-out is a rare luxury, this residence offers the most prestigious location on the mountain. Ski directly into your apres ski room and out onto a wide run with Mount

Timpanogos displaying an impressive backdrop. The subterranean wine cellar offers the full experience for any tasting. Bron Roylance - the builder, architect, and visionary behind this French monastery-inspired ski chalet travels across the world in search of long forgotten works of art and antiques and incorporates every piece into his builds. PA U L B EN SON


+ 1 4 3 5 6 4 0 -7 4 4 1 • PA U LB E N S ON .E V U S A .C OM • PA U L.B E N S ON @ E V U S A. CO M ©2019 Engel & Völkers. All rights reserved. Each brokerage independently owned and operated. Engel & Völkers and its independent License Partners are Equal Opportunity Employers and fully support the principals of the Fair Housing Act. All information provided is deemed reliable but is not guaranteed and should be independently verified.


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THE DREAMWORKERS FOUR looks into the world of Schramm, luxury bespoke beds that are designed and handmade in Germany.


or three generations, Schramm workshops have specialised in sleep comfort that has been handmade in Germany. Founded in 1923, the company was originally an upholstery and saddlery workshop, but during the mid-1960s Schramm switched its focus to manufacturing high-quality mattresses and base mattresses. Several bed creations and fully integrated boxspring systems have since followed, creating an entirely comprehensive sleep system that is enhanced consistently for quality and comfort continuity. In each of Schramm’s carpentry, upholstery and tailor’s workshops, skilled staff members create high-end sleeping comfort with the utmost handcraft precision and considerable personal dedication. Demonstrative luxury plays an insignificant role among Germans, whereas unobtrusive luxury that enhances one’s own wellbeing is particularly popular. Therefore, in striving

CLOCKWISE FROM ABOVELEFT Details of headboard “Flair”, designed by Angela Schramm. Bedlinen “John”, 100 % Cotton with a small pattern, headboard “Flair” is extendable and looks most beautiful in velvet fabrics, as in the picture in opulent burgundy velvet.

for highest quality and ever-perfect solutions, Schramm keeps the customer at the centre of all concerns. In a far cry from mass-production, the brand has remained faithful to its handicraft for nearly 100 years. In its company mission, Schramm describes sound sleep as the “cradle of a healthy life”. And this is precisely what its sleep systems aim to provide. By choosing Schramm’s dual mattress system, you opt for the combination of a resilient top mattress and a stable base mattress, which are perfectly tuned to each other, providing total relaxation and regeneration of body, mind and soul during the night. The independently responding top mattress adjusts to your individual dimensions and sleeping habits, thereby bedding the body in an optimal anatomic position; the stable base mattress cushions every movement smoothly and evenly, providing the foundation for sound sleep. » 165


can also select an alarm time and preferred sounds on the app to make getting up easier. From the tempering of the springs to the assembly of the bed frame – and even bedtime stories for you to fall asleep to via an app – Schramm has worked hard to find suitable recipes for its clients’ well-deserved rest. With a commitment to being authentic and expert in everything it produces, Schramm really is the home of sleep.


« For 2019, Schramm has introduced new designs for its Purebeds collection, which includes Purebeds Ell from reputable design brand Kaschkasch. Known for its intelligent modular designs and timeless pieces, Kaschkasch has created a classically contemporary bed with a full-length removable fabric cover. Angela Schramm has also lent her hand to creating an exclusive new range of headboards. Elegant and radiant in burgundy velvet, Flair headboards are extendable and come with classic pipe stitching. Alongside this, Schramm will now be offering another ingredient to its revolutionary sleep systems in the form of the Origins Change Daylight system. Comprising a light and custom-built app, the system ensures optimal light conditions in the bedroom at all times, making it much easier to fall asleep, sleep well and wake up refreshed. You 166

CLOCKWISE FROM ABOVELEFT Bedlinen “Fritz” and Plaid “Milo from Schramm Home Collection; Details of Purebeds “Ell”, designed by Kaschkasch with extension table in colour umbragrey; Bed Origins “Daylight” with light system at the headboard.

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Welcome to de Bijenkorf, Amsterdam’s finest department store Home to exclusive brands such as Louis Vuitton, Hermès, Dior, Gucci, Cartier and Tiffany & Co., the department store offers an unrivalled assortment of fashion, cosmetics, jewellery, leather goods and more.

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LINKING LEGACY TO CONTEMPORANEITY Having been mentored by some of the masters of Italian industrial design, Spanish architect and designer Patricia Urquiola is one of the leading figures in interior architecture. She talks to FOUR about the future of design and innovation. HOW DID YOU GET INTO YOUR LINE OF WORK? I had always wanted to become an architect as I was creative, curious and very good at maths. I started in Madrid with architecture but it was when I moved to Milan and started studying with Achille Castiglioni that I began to discover the world of design; it all happened by chance, my net disappeared and I started on completely new paths. HOW WOULD YOU DESCRIBE YOUR DESIGN PHILOSOPHY? As Castiglioni taught all of us, we do not design to leave a mark, but to try and establish a dialogue with the unknown user. Maybe “empathy” could be a definition of my design philosophy, or a way of describing my path. This component, to me, is fundamental and needs to exist in every project I do. WHERE DO YOU GET INSPIRATION? From everywhere and anywhere: the streets, cities, abandoned objects, people. I like to observe my surrounding because they are always the best source of inspiration; unexpected things often catch my attention. I also love to collect things, mostly things that appear to lack value or sense because eventually they find a way to come back into my mind. CAN YOU TELL US A BIT MORE ABOUT YOUR RECENT WORK? We recently inaugurated Eneko Bilbao restaurant, which received its first Michelin star in 2018. In terms of design, with the Studio we continue to collaborate with many

ABOVE Patricia Urquiola in her design studio. LEFT The interiors of restaurant Eneko by Eneko Atxa in Bilbao.

brands, such as Flos, CC-Tapis, Moroso, Agape, and Gan among others. We will be presenting many new products at the Salone in April. With Cassina, we are always working to develop innovative solutions and materials; most recently we presented the new Bowy sofa and the Back-wing chair. DO YOU HAVE A FAVOURITE DESIGN? This is a very hard question because I am attached to all of my work. I like to think that all my work has its own character and design coherence. I always establish a central driver in every project, which allows every single project to have an emotional function that for me is fundamental. » 169



DO YOU THINK YOU HAVE A SIGNATURE STYLE? I like to look at the heritage of a brand when I am developing a new design. I strongly believe that even though we all seek innovation in the design world, looking to the past is a good way to interpret the future correctly and profoundly. I look at the past with positive eyes to successfully link legacy to contemporaneity. HOW IMPORTANT IS IT THAT YOU SUPPORT LOCAL CRAFTSMEN? This is an aspect of the design world that is right to highlight and try to do as often as possible. Projects can be very complex, but if there is the possibility of supporting local craft, I strongly believe in this. Not only does it help create that story that becomes the emotional component to design, it also is a kind of innovation, the direction in which I think the world will move back to. For example, local expert craftsmen in India make all of Gan Rugs’ products using natural fibres. Their ongoing projects in India help local communities and sponsor women's development in more rural areas. WHAT ARE YOUR THOUGHTS ON THE FUTURE OF DESIGN? This is a very interesting time to be in design, and I believe that the next generations will live through a sort of revolution; the world and the way in which we will live will see an incredible change. We will witness a dramatic change in materials – in how we use them but also how we will create them: technology will redefine how we think of material-sourcing. We will learn to give a new life to all material waste in order to 170

ABOVE The ‘Bowy’ sofa designed by Patricia Urquiola and Cassina. BELOW Designs such as Patricia’s Backwing chair reflect her emphatic yet gentle style.

reinvent sustainability: it will be an incredible time for the creative industry. WHAT’S NEXT FOR YOU? With the studio we continuously work towards new projects and ideas. When we start approaching the Salone del Mobile, our biggest event of the year, there is an energy around everybody. With Cassina I have a very close relationship where we strive to keep on pushing towards quality, and also innovation in terms of design.

The Gentlemen‘s Brand www.rubirosa.com

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Profile for FOUR Magazine

FOUR Vol. 3 2019  

FOUR Vol. 3 2019