FOUR Magazine UAE Vol. 3 2023

AN EXPERIENTIAL JOURNEY

The modern visitor to Greece wants an all-round experience which goes beyond the sun and the sea. Skiathos, unique by nature, with its beautiful beaches and the endless green of its forests, offers many possibilities, along with boundless hospitality, exceptional quality and excellent service. Enjoy a positive and unforgettable tourist experience, one which offers cultural excursions through the geography and history of the island, water sports, diving, yoga and relaxation, trekking, plane spotting, innovative traditional or gourmet food tasting excursions, wine tasting, a thriving night life, as well as traditional holidays, such as enjoying Easter Skiathos style, with its distinctive customs and night-long festivities. From May to October, Skiathos enjoys summer and invites you to experience it with all your senses. WWW.SKIATHOS.GR

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Monte Carlo’s most exclusive wellness club, THIRTY-NINE, reveals how it blends art with wellbeing to inspire the body and mind.

TICK-TALK

FOUR takes a closer look at Breguet’s sleek new Type XX watch that pays homage to the revered brand’s long-standing link to aviation.

THE ART OF WELLNESS

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RESTAURANT DIARY

Lifestyle Fine Dining

Michelin-starred Australian chef Shaun Hergatt tells us his favourite hangouts in Paris, London, Los Angeles and Miami.

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LUIGI STINGA

Talea by Antonio Guida, Abu Dhabi

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TOM ALLEN

Dinner by Heston Blumenthal, Dubai

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PAUL PAIRET Ultraviolet, Shanghai

YANNICK ALLÉNO Pavyllon, London 68

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ISLAND EXCELLENCE

FOUR looks at Ibiza Gran Hotel’s treasure trove of gastronomic gems.

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Travel

84

HOTEL HOT SEAT

Knut Wylde, General Manager of The Berkeley, talks to FOUR about London’s landmark luxury hotel.

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SUN, SAND & SOUL

The ultra-luxe Velaa Private Island Maldives has just opened its brand-new Wellbeing Village, and FOUR gets an insider’s look.

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SAINT-TROPEZ SANCTUARY

A sumptuous sojourn at Cheval Blanc St-Tropez filled with sublime culinary and wellness offerings.

TRAVEL COLUMN

Europe’s foremost private jet charter company, GlobeAir, unveils its latest selection of adventure-filled journeys.

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INVESTING WITH PURPOSE

FOUR discovers how Antigua and Barbuda is promoting social change with an enticing Citizenship by Investment Programme.

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PALATIAL PARADISE

FOUR experiences the epitome of elevated hospitality at Waldorf Astoria Dubai Palm Jumeirah.

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Property & Design

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FIRST TRACKS

Flying the flag for exclusive-use rentals in the Italian Alps is Isolde Kostner and the luxurious Chalet Vilaiet.

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DESIGN TALKS

A moment with top architect and interior designer, Thomas Juul-Hansen.

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TABLETOP TREASURES

A look at the latest novelties from Fine Dining & Living, the Belgian tableware brand that is making the everyday more elegant.

It’s been a whirlwind of a summer so far, and like the weather, this edition is bringing the heat! Jam-packed with the hottest lifestyle content, bucket-list summer travel destinations, and interviews with top chefs from the United Arab Emirates and abroad, we’ve gathered the perfect incentives for making the most of what’s left of these sun-filled days.

Starting off in our lifestyle section on page 17, we take a look at this season’s must-have accessory: Breguet’s new Type XX timepiece. Showcasing the pinnacle of horological prowess blended with elegant design and nods to the brand’s aeronautical past, the revamped Type XX is the ideal addition to any watch connoisseur’s wardrobe. Of course, summer is also synonymous with getting in shape, so we pay a visit to the exclusive Club THIRTY-NINE in Monte Carlo for a dose of healthy living, discovering how it merges art with wellness to inspire the mind, body and soul.

Next up, in our chefs’ section, we go on an international culinary escapade, getting a taste of top fare from the Middle East, Asia and Europe. On page 32, our journey kicks off with chef Tom Allen in Dubai, hearing about how he’s delivering one of the world’s most sought-after dining experiences at Dinner by Heston Blumenthal within the exclusive new Atlantis The Royal resort. Staying in the United Arab Emirates, we head to the capital to sit down with chef Luigi Stinga, the Chef de Cuisine of Michelin-starred Talea by Antonio Guida, an elevated Italian dining concept within the luxe Emirates Palace Mandarin Oriental in Abu Dhabi. We then head to the cosmopolitan hub of Shanghai to experience chef Paul Pairet’s multisensory cuisine at his globally acclaimed restaurant Ultraviolet. Finally, our gastronomic odyssey with French culinary superstar Yannick Alléno, hearing about his latest dining venue, Pavyllon, in London.

Our travel section — starting on page 83 — also sees us traversing the globe. From Asia to Europe and the Americas, we take a whistle-stop tour of the best summer destinations, including the Maldives, Antigua and Barbuda, and the French Riviera. Beyond this, we have also devoted space to showcasing excellence in property and design, including an interview with acclaimed architect Thomas Juul-Hansen and a look at some of the world’s trendiest tableware from Fine Dining & Living, ensuring there is something for every reader’s interest. Find out about this and more, all starting on page 107.

So whether you plan on eating, travelling or hosting your way through the last bit of summer, we hope that this edition delivers oodles of inspiration to make these sun-kissed days some of your most memorable yet. Happy reading, and see you next time!

SLOANE INTERNATIONAL DMCC

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Antioco Piras

DIRECTOR

Emidio Sessa

CHIEF EDITOR

Clarisse Beeby

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Pieter Stander

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Barbora Salava

SALES EXECUTIVES

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Jonathan Abramowitz

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All rights reserved. All material in FOUR magazine is wholly copyrighted 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.

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COVER

The opulent private dining room at Dinner by Heston Blumenthal, set within the landmark Atlantis

The Royal hotel in Dubai. Restaurant design by Bates Smart; photo by Brandon Barré.

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

Clarisse Beeby Chief Editor

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Lifestyle

An Icon is Reborn

Representing the perfect fusion of timeless design, cutting-edge technology, and horological excellence, Breguet’s new Type XX continues the legacy of this emblematic collection, paying homage to the brand’s age-old connection to aviation while embracing the demands of modern watch enthusiasts.

Breguet has long been a trusted name in the worlds of aviation and horology. Since the 1950s, the Breguet Type XX collection has stood as an iconic symbol of precision and craftsmanship, worn proudly on the wrists of pilots and aeronautic enthusiasts who appreciate its legendary qualities. Now, nearly seventy years later, Breguet has reimagined this historic timepiece, presenting a revitalised Type XX watch that combines innovation and contemporary design with a deep reverence for the brand’s rich aviation heritage.

Already renowned for producing specialised timepieces for maritime navigation in the 1800s, Breguet was the natural choice for air forces who sought a robust wrist chronograph with distinctive characteristics when the twentieth century rolled around. Like their maritime counterparts, pilots required reliable timekeeping instruments to safely navigate the skies and perform various tasks during flights. Breguet understood this need and continuously improved its timepieces to meet the demanding requests of the aeronautical environment. Its revolutionary designs earned the brand much confidence in the industry, and Breguet became a favourite amongst the era’s aviation heavyweights. From Alberto Santos-Dumont in 1910 to American pilots stationed in France in 1918, the Louis Breguet aviation company, and Japanese pilots visiting France in the 1920s, all these skilled pilots proudly donned Breguet timepieces.

Looking through the company’s archives, the history reveals that Breguet introduced numerous specialised timepieces for the aeronautical environment from the 1930s onwards. These included aerodrome chronometers, onboard chronographs, and highly technical wristwatches

tailored to the unique demands of aviation. Over the years, Breguet became internationally respected for its commitment to precision and reliability, delivering its stateof-the-art watchmaking instruments not only to military aviation but also to commercial airlines like Air France.

In the 1950s, Breguet’s expertise in producing wristwatches with chronograph functions accelerated. Pilots valued redundancy when it came to timekeeping instruments, as their safety depended on accurate time measurements, and this is where Breguet excelled. The company soon became a specialist in providing chronographs for aircraft instrument panels and pilots’ wrists, and this expertise culminated in the legendary Type XX, a watch specifically designed for pilots, featuring a revolutionary chronograph function and impeccable accuracy.

The annals of Type XX are marked by a handful of significant milestones. In the 1950s, Breguet won contracts to produce Type XX watches for the French Air Force, the Centre d’Essais en Vol, and the French Navy. These military models had specific characteristics, such as different totaliser configurations and unique engravings. Soon, the Type XX’s stellar reputation began to extend further than just the military, capturing the attention of civilian aviation enthusiasts and chronograph aficionados. This led to over 2,000 civilian Type XX models being sold, and the line continued to evolve with new references and variations.

In 1995, after a brief hiatus, Breguet reintroduced the Type XX with the third-generation Reference 3800 “Aéronavale”, and later, the Reference 3820 “Transatlantique”. These models retained the original Type XX aviation characteristics while incorporating »

« modern features and a self-winding movement. The line expanded to include an alarm watch, a Type XX for women, and the impressive Type XXI and Type XXII models with high-frequency technology and silicon components.

Throughout its history, Type XX found pride of place on the wrists of prestigious clients, even making its mark in the sports world. Winners of motor-racing events like the Monte Carlo Rally were rewarded with Type XX watches, and famous drivers, including Fernand Masoero, Jack Brabham, and Pierre Alexandre, pridefully wore their Type XX timepieces. The French Football Federation even gifted personalised Type XX watches to the winners of the 1998 World Cup. With these deeds, it was clear that the watch had become a symbol of excellence and adventure, associated with remarkable achievements in the realm of aviation and beyond.

Now, with the release of the new generation of Type XX, Breguet honours its decorated past, paying tribute to its powerful military heritage and the elegance of the civilian models. With unwavering passion and assiduousness, Breguet has successfully reinterpreted these legendary timepieces, preserving their spirit while infusing them with contemporary features and enhancements. The Type 20 military-inspired version is reminiscent of the watches delivered to the French Air Force, featuring Arabic numerals and luminescent markings. Meanwhile, the civilian version draws inspiration from the finest bygone Type XX models, with a display that includes a fifteen-minute and twelve-hour totaliser. Even in their breathtaking new cloaks, these timepieces still possess all the classic elements that made their predecessors famous: a “flyback” chronograph function, a rotating bezel for flight calculations, and self-winding movements.

PREVIOUS PAGE The dial of Breguet’s new Type 20 — Chronographe 2057: military version features large Arabic numerals and cathedralstyle hands coated with luminescent material for enhanced legibility in any lighting condition.

ABOVE The new Type XX — Chronographe 2067: civilian version draws inspiration from historic Type XX models, with a display that includes a fifteen-minute and twelve-hour totaliser.

BELOW The intricate automatic movement is visible through the sapphire crystal case back of the new Breguet Type XX.

Since its inception, Breguet has always been synonymous with stylish and sophisticated watch designs, and the new Type XX continues this tradition. The product of unmatched craftsmanship and horological excellence, this watch showcases a sumptuous stainless steel case with a comfortable 42-millimetre diameter, striking the perfect balance between classic proportions and contemporary wearability. Finished with timeless design elements, such as fluted detailing, smooth curves, and a bidirectional graduated bezel, the case design incorporates both brushed and polished surfaces, adding depth and texture to the overall look.

Upon closer inspection, the dial of the Breguet Type XX is a true sight to behold, flawlessly combining clarity and functionality in a clean and classy arrangement. Featuring a stylish black base, the sunburst-style dial boasts large Arabic numerals and cathedral-style hands coated with »

IT TAKES TIME TO CREATE SOMETHING TIMELESS

« a luminescent, ivory-hued material for enhanced legibility in any lighting condition. The radiant central hour and minute hands sweep over the dial gracefully, accompanied by a slender chronograph seconds hand. The sub-dials, thoughtfully positioned at three, six, and nine o’clock, provide additional chronograph functions and contribute to the overall symmetry and balance of the timepiece. The perfectly positioned date window and glistening iconic Breguet signature round off the watch’s sleek aesthetic.

While the Breguet Type XX pays homage to its historical counterparts, it incorporates modern technology and mechanical advancements to meet the demands of today’s discerning watch collectors. Powered by a mechanical self-winding movement, the Type XX boasts impressive accuracy and reliability, ensuring precise timekeeping in any situation. Visible through its sapphire crystal case back, this intricately decorated automatic movement is a marvel of horological engineering, embodying Breguet’s commitment to uncompromising quality. To complete the design, Breguet’s hand-engraved guilloché pattern sits gallantly on the oscillating weight, showcasing the brand’s attention to detail and commitment to traditional watchmaking techniques.

One of the standout features of the Type XX is its “flyback” chronograph function, enabling precise timing during critical moments. With a single press of the button, the chronograph can be reset and restarted instantly, eliminating the need for multiple button taps. This function was particularly useful for pilots who needed to time multiple manoeuvres quickly and efficiently, and continues to prove beneficial for the modern age.

The rotating bezel on the Type XX, complete with a luminous triangular marker, is not just a nod to its aviation roots but also serves a practical purpose. Previously, pilots used it to perform calculations such as fuel consumption, airspeed, or flight time. In the new release, Breguet has retained this functional feature for aviation enthusiasts and watch connoisseurs alike, serving as a useful and reliable tool for measuring elapsed time. With functionality at the

heart of the Breguet Type XX, it comes with a generous sixty-hour power reserve and is water resistant up to 100 metres, ensuring durability and resilience. An outstanding timepiece in its own right, the Breguet Type XX stands audacious and ready to accompany its owners on their most adventurous journeys.

Concluding the impeccable design of the Breguet Type XX are the luxurious, easily interchangeable straps. Crafted from high-quality calfskin leather and adorned with contrast stitching, they enhance the timepiece’s overall aesthetic appeal while guaranteeing the utmost comfort. For those who prefer a sportier look, an additional black NATO strap is included in the box. Both straps feature a strong deployment clasp, ensuring a secure fit while adding a final touch of refinement.

With its carefully considered design, the new Breguet Type XX stands as a testament to the brand’s unwavering dedication to craftsmanship, innovation, and timelessness. With its historical inspiration, aesthetic appeal, technical mastery, and attention to detail, this reinvented legend is sure to capture the hearts of watch enthusiasts worldwide. Whether worn by aviation fanatics, connoisseurs of fine timepieces, or those with a penchant for elegance, the Breguet Type XX is a timepiece that blends the best of the past with the precision of the present, making it a truly remarkable addition to any collection.

ABOVE The Type 20 timepiece still possesses all the classic elements that made its predecessors famous: a “flyback” chronograph, a rotating bezel and self-winding movements.

BELOW The elegant new Breguet Type XX is water resistant and features a generous power reserve.

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ART-FUELLED WELLNESS

Located in the heart of Monte Carlo, THIRTY-NINE is much more than just a private members’ club. This exclusive Riviera address welcomes a community of inspired individuals to discover a beautifully orchestrated world of bespoke wellness, lifestyle and cultural experiences.

Designed to stimulate and soothe the senses, Club THIRTY-NINE Monte Carlo facilitates a healthy and balanced lifestyle. Throughout three floors of social and intimate spaces, the unashamedly luxurious furnishings perfectly reflect the elegance and heritage of the club’s iconic location: 39 Avenue Princesse Grace, Monaco. THIRTYNINE’s concept has been created to serve as so much more than just a private members’ club. The vision is to provide a setting that offers an unparalleled fusion of luxury and wellness to a sophisticated, cosmopolitan society. Therefore, the venue eclipses the expectations of a traditional wellness club: it is a place where you can nourish your body and mind.

One of THIRTY-NINE’s standout cultural offerings is its art gallery, which welcomes a new exhibition every six

months. In the eyes of the club’s founder, Ross Beattie, artwork should stop one in their tracks and make them ponder what they are observing. The viewer must find signification behind each piece displayed, and the best works are those where one finds several meanings, each being personal to one’s experiences or about society. A bona fide art addict, Ross chooses each artist based on this one simple criterion.

Last year, Nicolas Bianco, a local artist from the South of France, presented his works within the club. His artistic approach focuses on crafting noble materials into unique masterpieces. In one of his creations, he used the fierceness of marble, underlined by the soft touch of gold, to reveal a magnificent depiction of an inner conflict. His sculptures are not only pleasing to the eye, but they are true incubators of thought. »

LEFT Currently, THIRTYNINE Monte Carlo is exhibiting works from some of the greatest artists from the contemporary era, including Banksy.

RIGHT A depiction of Princess Grace Kelly by Zoulliart, who showcased his vibrant pop-art style works at THIRTY-NINE last winter.

« The same goes for Zoulliart, who, last winter, showcased his vibrant and colourful pop-art style in the club. The young artist brought a dash of freshness with his inspirations from urban culture, blending acrylic paint with an explosive use of recycled materials.

Currently, THIRTY-NINE Monte Carlo is featuring some of the greatest artists from the contemporary era who changed the global perception of street art, including those who exhibited at the White House. This year marks the first time in history that Banksy’s works will be displayed in Monaco, and THIRTY-NINE holds the honour of housing his legendary pieces. Starting in the 1990s as a graffiti artist, Banksy quickly gained recognition for his unique style and ability to create politically charged and provocative works. His murals, stencils, and installations often carry social, political and anti-establishment messages. Alongside this iconic creative, THIRTY-NINE is also privileged to present works from David Shringley and The Connor Brothers, artists with evident dark humour and thoughtprovoking paintings. And last but not least, the lineup includes London-born Ben Eine, one of the most successful letterform artists in the world who is regarded as a pioneer in the exploration of contemporary typography art. Originally a graffiti writer, Eine started his career over thirty years ago, leaving his first tag all over London before developing his distinct typographic style.

Collaborating with art experts such as Luc Sarraf, who specialises in art advisory, Club THIRTY-NINE Monte Carlo

connected on this last exhibition with Ian Ellis, Manager of the XSELLIS gallery in London. For Ian and Luc, art is about bringing the underground to the overground. The connection between Ross and Ian is undeniable; for Ian, you wouldn’t find, under normal circumstances, someone as brave as Ross that’s willing to show works that spark a conversation.

In a world where artistic expression and the pursuit of wellness have both become paramount, THIRTY-NINE offers an extraordinary chance to witness the harmonious union of these two realms. As a wellness ecosystem, the club takes guests on an incredible journey, showcasing and promoting the works of great and famous artists. This unique opportunity not only offers a feast for the senses but also nourishes members’ minds, creating an all-encompassing experience of luxury, creativity, and personal growth.

The intertwining of art and wellness creates a powerful synergy, elevating the human experience to new heights. Doing exercise and training while surrounded by captivating art pieces has incredible effects: senses are awakened, emotions are stirred, and perspectives are broadened. Art has the remarkable ability to transport beyond immediate reality; offering solace and inspiration, it’s a catalyst for self-reflection. Combining this with mindfulness and self-care practices, THIRTYNINE distinguishes itself as a sanctuary that encourages holistic wellbeing.

LEFT The Connor Brothers are renowned for their pieces that incorporate dark humour.

RIGHT Ben Eine, one of the most successful letterform artists in the world, also has his works on display at THIRTY-NINE.

CHEF SAFARI

Manhattan-based Michelin starred Australian chef Shaun Hergatt is praised for his geographically inspired dishes that draw upon childhood memories, nature, art and his daily life in New York. With an eye for classic, creative and delectable gastronomy the world over, Shaun takes us on a tour of his favourite hangouts in London, Paris, LA and Miami.

LONDON

Jamavar

“Javamar is a true high quality, fine dining experience in London. If you like Indian food, Jamavar is a must. Every dish is unique and tasty and leaves you craving for more.”

The Connaught Bar

“The Connaught Bar is a classic – the room is grand and tastefully decorated, and the cocktails are sensational. You feel like you are at a boutique hotel where servers pay attention to your every move and make you feel right at home.”

CLOCKWISE FROM TOP LEFT Chef Shaun Hergatt; ultra-stylish decor and chic innovative cocktails at London’s award-winning The Connaught Bar; Intimate and immaculate dining at Plénitude by Chef Arnaud Donckele at the Cheval Blanc Paris.

PARIS

Plénitude by Chef Arnaud Donckele at the Cheval Blanc Paris

“Firstly, I have to mention that the bread program is outstanding. Aside from this, the best plate I had was the Langoustine. I was amazed by the complexity of the sauce making and the impeccable quality of everything!”

Hôtel Plaza Athénée

“I find that the bar at Hôtel Plaza Athénée always a great ambiance and perfect for people watching. It has a great cocktail program and the Dom Perignon Champagne cabinet is impressive.”

LOS ANGELES

Gigi’s

“An elegant modern French Bistro. Even though they are ‘California inspired’, they manage to have plenty of essential classics and a great dessert program.”

Chateau Marmont Bar

“A true iconic Los Angeles hotel that somehow manages to stay relevant and cool. The bar at Chateau Marmont is beautiful with grand interiors and a gorgeous patio. Always great for people watching.”

MIAMI

The Surf Club

“Chef Thomas Keller knows what he is doing. Perfect location; Simple and elegant menu; Beautiful Room. The steak and seafood offerings are unbeatable.”

The Champagne Bar at Four Seasons Surfside or Mila

“I love staying at the Surf Side and find the bar elegant and soulful with its palm-fringed decor and superb beverage program. However, if I venture out, Mila always has a great bar scene.”

CLOCKWISE FROM ABOVE Four Seasons Surfside Miami; The Champagne Bar at Four Seasons Surfside; Thomas Keller at The Surf Club Restaurant, serving contemprary continental and American classics.

TOM ALLEN

Dinner by Heston Blumenthal, Dubai

2 FOUR CHEFS

LUIGI STINGA

Talea by Antonio Guida, Abu Dhabi

PAUL PAIRET

Ultraviolet, Shanghai

1 3 4

YANNICK ALLÉNO

EXPECT THE UNEXPECTED

Taking the reins of the first Dinner by Heston Blumenthal outpost in the Middle East, Chef de Cuisine Tom Allen has big shoes to fill — and he’s doing so with impeccable skill. Set within the exclusive new Atlantis The Royal hotel, this extraordinary restaurant takes guests on a culinary journey through history, combining storytelling with exceptional flavours to deliver a dining experience shrouded in whimsy and wonder.

PHOTOGRAPHY BY KERZNER INTERNATIONAL LIMITED & BRANDON BARRÉ

Much like the legendary Heston Blumenthal himself — the all-hailed pioneer of molecular gastronomy — Tom Allen is a native Brit. Born and raised in Cheltenham, his childhood was spent cooking alongside his mum, and this eventually led him to pursue a career in the culinary arts.

“I was born and raised in Cheltenham, a small town in Gloucestershire, England. I would say my parents definitely inspired me. My mum was a stay-at-home mum, so we would always cook together in the kitchen, and my dad would grow fruit and vegetables in our garden. Cooking at home was a way to bring the family together and is where I formed an emotional connection with food.

“In 2001, I began working as Chef de Partie at Lumiere, a small thirty-cover restaurant in Cheltenham. Working there at such an impressionable age, I learned the values of hard work and dedication, and it was during this period that I met Ashley Palmer-Watts, who was at the time the Head Chef of Heston Blumenthal’s The Fat Duck. In 2005, I moved to The Fat Duck restaurant, working with an incredible team, where I developed a passion for the many processes of the prestigious three-Michelin-starred kitchen.

“I then joined Dinner in 2009, assisting Heston Blumenthal and developing the historical dishes they would open the restaurant with, working alongside food historians and museum curators to bring Heston’s vision to life. In 2019 I then took on the role of Head Chef at Dinner by Heston Blumenthal in London.

“After spending a lot of my career in the United Kingdom, I was excited by the thought of travel and was

curious to see where my journey with Heston would take me. This led me to relocate to Dubai in August 2021 to take up the role of Chef de Cuisine for Dinner by Heston Blumenthal at Atlantis The Royal.”

Marking a massive milestone in the Dinner by Heston Blumenthal brand, the Dubai location officially opened its doors on 10 February 2023. Poised to be one of the region’s most extraordinary restaurants, the dining venue has more than lived up to its global acclaim. Located within the city’s luxurious new Atlantis The Royal hotel, Dinner by Heston Blumenthal delivers a multi-sensory dining experience that combines history, storytelling and phenomenal flavours in a remarkable setting. Inspired by the rich gastronomic heritage of Britain, the menu, alongside carefully conceived design details, transports guests back in time, showcasing centuries-old dishes ranging from humble farmer’s fare to extravagant royal feasts.

“Located on the second floor of Atlantis The Royal, Dinner overlooks the stunning Skyblaze fountain via an expansive terrace and floor-to-ceiling windows. Guests enter the restaurant through a panelled room, perfumed with frankincense, wood smoke and leather, and featuring Victorian-style animal sculptures built into the wood. As the entry door closes, a concealed automatic sliding door opens to reveal the dining area and show kitchen.

“The most notable part of the design greets guests upon entry and takes the form of a pineapple rotisserie and ‘The Dinner Escapement’ (clock). Designed as a breathtaking spectacle, this installation also adds a unique layer of history and storytelling to one of our signature dishes, the Tipsy Cake. Featuring a pulley system based on »

LEFT Set within the landmark Atlantis The Royal hotel and designed by Bates Smart, the dark and moody interior of Dinner by Heston Blumenthal Dubai features a show-stopping open kitchen.

“Guests will be able to experience an award-winning menu that takes discoveries and fascinations of history, so many generations that most of us never knew existed, into a new and evolving modern dining experience they will remember forever.”

PREVIOUS SPREAD Beef

Royal (circa 1821) takes inspiration from a dish served at the coronation of King George IV in 1812 and incorporates classic ingredients such as Claret wine, truffles, beef tongue and anchovies.

RIGHT Powdered Duck

Breast (circa 1846) features sous vide duck breasts with duck hearts and pickled cherries, served with braised red cabbage and a red cabbage fluid gel.

« a sixteenth-century design used for the British Royal Court, the two-metre-high clock is inspired by the watchmakers of Greenwich and the royal kitchen of Tudor England, and the system powers a clockwork spit roast located in the kitchen that cooks the pineapples.

“When it comes to dining, we create a relaxed and informal experience, where the menu reimagines Britain’s gastronomic past, with dishes bearing historical dates and stretching back as far as the thirteenth century. All dishes are accompanied by an eclectic selection of globally sourced wines and a bespoke range of drinks, distillations and infusions.

“We offer edible history through storytelling in the form of highly modern dishes inspired by a gastronomic insight from Medieval (circa 1300) to Victorian (circa 1800) times. Guests can expect signature dishes such as Meat Fruit (circa 1500), Powdered Duck (circa 1846), Salamugundy (circa 1723), Tipsy Cake (circa 1858) and Liquid Nitrogen Ice Cream Trolley (circa 1901).

“Our food is quite unique. Take our Meat Fruit (circa 1500), for example, which, if simply put, appears to be a mandarin but is actually an artistically disguised chicken liver parfait. Meat Fruit is inspired by a traditional Medieval dish called Pome Dorres or ‘Apples of Gold’; our contemporary version of the dish features velvety chicken liver parfait disguised as a mandarin and is served with sourdough. The multi-day recipe requires three cooks on the cold larder station to work five hours every day to make this incredibly special dish.

“[My favourite dish] will have to be the Salamagundy (circa 1723), which is our contemporary version of an

eighteenth-century salad dish that features layers of smoked confit chicken, warm slices of beef bone marrow, pickled walnuts, braised salsify with bitter leaves and finished with freshly grated horseradish. It’s perfectly balanced and delicious.

“Meanwhile, the Powdered Duck Breast (circa 1846) is just one of many examples of the level of work and detail that goes into each dish on the menu. Inspired by a recipe for ‘Garnish of Braised Cabbages’ in the 1846 edition of The Modern Cook by Charles Francatelli, this dish comprises sous vide duck breasts paired with duck hearts and pickled cherries, with braised red cabbage and a red cabbage fluid gel. The word ‘powdered’ is an old term or phrase for ‘brined’ (which was a great way of preserving meat before refrigeration was invented); the team ‘brine’ the duck first with herbs and spices to add flavour to the meat.

“After a historical journey of sampling rich mains, guests can go on a sweet discovery of the nineteenth century with the very popular dessert, Tipsy Cake (circa 1858). Taking his lead from the arrival of the first pineapples to the English court in the 1600s, Heston devised a featherlight brioche cake that has been lightly basted in Sauternes wine. It is served with slices of roasted pineapple that have been slowly roasted on a spit for up to six hours.

“Our aim is to surprise, enlighten and delight all our guests through rich storytelling, quality ingredients and impeccable service. Guests will be able to experience an award-winning menu that takes discoveries and fascinations of history, so many generations that most of us never knew existed, into a new and evolving modern dining »

« experience they will remember forever. [It’s] experiential dining at its best; expect the unexpected.”

Behind the creation and delivery of these incredible dishes lies a passion for sourcing top-quality produce and using this to tell a story and conjure emotions. At Dinner by Heston Blumenthal, they take this a step further by exposing diners’ palates and minds to time capsules of culinary genius.

“It starts with sourcing great quality ingredients and having an amazing team to bring the dishes to life. We collaborate very closely with a handful of suppliers in Dubai that work with farmers to procure responsibly sourced ingredients. We get a lot of food from Europe, and we also get a little bit from Australia and Asia.

“I think ultimately the taste and presentation [keeps me inspired]. Everything on the plate must have a reason for being there, and there needs to be a lot of depth and flavour required for each dish. This is down to how I cook and how I build a dish up to get the layers of flavour as well as the quality of the ingredients, technique and methodology.

“At Dinner, we always tell the story behind each dish to give it authenticity, that point of difference, and reference. That’s why we search for historical links and work with historians, museum curators and people who are passionate about food history to help bring all those components together, which we can then use when applying our techniques and methodology to provide a genuine story that that we can deliver to our guests.

“Food is something that connects every single person and brings the world together. It’s nostalgic and ties to

different emotions. I’m sure everyone probably has a dish or a style of cuisine that reminds them of their childhood. Whether it’s their grandparents cooking for them or cooking with their parents in the kitchen, food brings back a lot of fond memories for me.”

Naturally, as a chef, Allen has some ingredients he is particularly drawn to, which span all flavour profiles from various corners of the globe. With a deft hand and prodigious palate, he skillfully incorporates these into the dishes at his restaurant.

“There are three ingredients that I have been quite obsessed with over the last two to three years; one of them is bergamot, which is a citrus. People tend to use it to flavour earl grey tea to give it that citrus note, while we use it for some of our fish. It grows on the Amalfi Coast in Italy and is very seasonal.

“The second is lovage, a herb that grows in Britain, and also features on our menu. We use it for our halibut with green sauce and have it in our desserts and certain dressings. It kind of tastes a little bit like flat-leaf parsley and sweet celeriac. It’s a very delicious herb.

“I also love shiitake mushrooms, which you can find in our scallop dish. What we do is smoke them, sear them and then put them into a soy-mirin marinade to create the ultimate flavour.”

Of course, the produce isn’t the only key to a successful dish; the idea behind the creation must be meticulously conceived and executed to perfection. In the case of Dinner by Heston Blumenthal, as is expected of a restaurant of this calibre, this dish conception phase is a very involved and time-consuming process. »

LEFT Awash with shades of black, brown and green, and featuring a spit-roast pulley system inspired by the sixteenth-century British Royal Court, the interior of Dinner by Heston Blumenthal Dubai serves as the perfect backdrop for an awe-inspiring dining experience.

RIGHT Hay Smoked Salmon (circa 1730).

«

“A new dish could take anything from six months to a year before it makes the menu. We start the process by working with food historians and tapping into the world of the British Library. We visit around three times a year, diving deep into the archives from the thirteenth century, all the way up to the early nineteenth century. This allows us to take snippets of information back to our development kitchen in Bray, England. We then sit down with the development team to map out the dish in terms of flavour profiles and seasonality of ingredients.

“We then take the dish to the restaurant and review it to make sure we’re happy with it and then train the kitchen team to cook it and the front-of-house team on how to deliver on the storytelling. We’ll then taste the dish with a sommelier to match the wine as well as nonalcoholic pairings.

“Heston is also involved and will make recommendations to ensure what we’re adding to the menu matches the DNA of Dinner and his vision. We’ll then go away and tweak it until it’s perfected and then present it to our guests.

“I’ve truly relished every moment of working with Heston over the years, where the learning never stops. In my current position, I work with him to capture his vision and sense of curiosity in every dish while collaborating with food historians and curators to develop seasonal dishes and new menu concepts.

“Being able to connect with Heston and his creative team on both a professional and personal level, including weekly video calls and travelling with him to the South of France to the village that first inspired his love of food, has been rewarding for me in so many ways.”

Another aspect that has been particularly fulfilling for Allen is how well the restaurant has been received by diners. Already bestowed with numerous awards just months after opening, there’s no doubt that there’s a very bright future ahead for both Tom and Dinner by Heston Blumenthal Dubai.

“We opened Dinner just five months ago and have already made waves across the region’s culinary scene for our experiential dining and storytelling. Alongside one Michelin star in 2023, Arturo Scarmadella, our Head Sommelier, took home Michelin’s Sommelier Award, and May saw us bestowed International Brand of the Year and Wine Offering of the Year in the region’s 2023 Gault&Millau guide.

“Although the journey of opening Dinner at Atlantis The Royal has been complex, it has been an enjoyable challenge for us all, and one that has ultimately resulted in the passionate team we have in place today, all of whom possess an unwavering commitment to the unflaggingly high standards that Heston’s restaurants are known for around the world.

“When people dine at Dinner, they are coming for the name on the door, that being Michelin-star chef Heston Blumenthal, who is celebrated worldwide as one of the most progressive chefs of his time, and to experience the menu of Britain’s gastronomic past, complemented by our extensive collection of over 900 globally sourced wines.

“Despite only being open for a few months, we have achieved a great deal of success already, and this is just the beginning for us. Our focus right now is building the team, enhancing the experience for our guests, and ensuring that we’re driving Dinner forward as one of the world’s most unique and exciting award-winning restaurants.”

RIGHT The signature Tipsy Cake (circa 1858) featuring a custard-soaked brioche served with golden spitroasted pineapple.

THE TASTEMAKERS OF ABU DHABI

Exploring contemporary and classic Italian favourites, Michelin-starred Talea by Antonio Guida at Emirates Palace Mandarin Oriental in Abu Dhabi celebrates authentic ‘cucina di famiglia’. Award-winning Chef De Cuisine Luigi Stinga explains more about how his dynamic menu will both delight and surprise guests with its blend of nostalgia and innovation.

PHOTOGRAPHY BY ARTUR BEGEL

Growing up, I spent a great deal of time in the kitchen with my mother and grandmother. I began by playing with fresh pasta dough, then gradually learned the basics. My grandma taught me some traditional recipes, and I was fascinated by her dedication and passion.”

From here on out, Luigi Stinga knew that following a career in the culinary arts was his calling. Inspired by his nonna, he nurtured his love for cooking and embarked on a culinary journey across Italy, honing his craft while working in some of the country’s best restaurants. From time spent at two-Michelin-starred Don Alfonso in Sant’Agata sui Due Golfi to Michelin-starred Quattro Passi in Massa Lubrense, Michelin-starred Villa Il Patriarca in Chiusi, and two-Michelin-starred Il Pellicano in Tuscany, his professional experience is as extensive and impressive as his expertise in the kitchen.

“Without a doubt, becoming a chef was always something I dreamed of. Never in my life have I ever considered any other possible career path, and I have always known that cooking is my passion.

“Naturally, my style and cooking have evolved with experience and understanding over the years, but one’s cooking style also varies depending on the restaurant where you work. Every chef has their own style and idea of how a dish should be prepared, and I would learn as much as possible from the chefs I worked with. Over time, it becomes natural to discover your own style and preference.

My cooking style evolves around the produce that I find in each destination I work in.”

After earning his stripes in his home country, Luigi ventured internationally, moving to Malaysia in 2019 to take the role of Chef de Cuisine at the Mandarin Grill in Mandarin Oriental Kuala Lumpur. This was the second time he’d worked with this prestigious hotel group: just prior, from 2015 to 2018, he spent three years as a Sous Chef at Antonio Guida’s two-Michelin-starred restaurant Seta set within the Mandarin Oriental Milan. It was precisely this experience, working alongside Guida in Milan, that made Stinga the ideal candidate to man the helm of Guida’s restaurant, Talea, in Abu Dhabi — a position he happily accepted in 2021. What’s more, the cuisine at Talea perfectly suits Luigi’s cooking approach, resonating with why he fell in love with food in the first place: because of his family.

“Talea’s dining concept is all about family-style dishes cherished across Italy and presented with flair and technique. The experience is complemented by anticipatory service and beautiful paintings of some of the iconic places in Italy. We also have a bar where we make classic Negronis, Aperol Spritzes and Americanos. As we have guests who prefer non-alcoholic beverages, we have mocktails that are derived from the classic cocktails.”

At the heart of Talea’s culinary philosophy lies a deep respect for the ingredients, which are always carefully sourced and selected for their superlative quality. A very Italian mindset indeed, the high-quality produce is the king of the kitchen at Talea, where showcasing its purest »

LEFT Set within the luxurious Emirates Palace Mandarin Oriental in Abu Dhabi, Talea by Antonio Guida boasts an opulent dining room awash with bold colours and sumptuous furnishings.

LEFT Asparagi.

RIGHT At Michelin-starred Talea by Antonio Guida, all aspects play a role in creating a memorable dining experience, from the food to the ambiance and the service.

« flavours is essential, followed by a desire to create cuisine that conjures emotions by telling a tale through taste.

“When I joined the team at Talea, the most significant thing for me was to preserve the flavours of the produce we use. We strive to source most of our products locally as much as possible. We are fortunate to have our own organic garden from which we harvest our fruits and vegetables. Our menu in Talea incorporates a lot of this produce whenever possible.

“Guests come to a restaurant for a great dining experience; therefore, the food and the story behind the menu choices always take precedence. It is obvious that exemplary service is necessary to make a restaurant an excellent place to dine, but without the right flavour profile, the experience becomes unremarkable.

“Talea’s menu highlights some of the classic Italian dishes that every native Italian loves. I wanted our menu to be easily recognised by every diner whenever they visit the restaurant. Italian cuisine is one of the most enjoyed cuisines in the world. It is hearty and wholesome, which really illustrates how we Italians love our own food. Besides that, I also want to share some regional recipes that many people may not know of. There is more to Italian cuisine than pizza and pasta.”

Although Luigi does serve really good pizzas — ones adorned with premium ingredients like fresh burrata and black truffle — Talea’s menu includes a treasure trove of less famous but equally delicious Italian dishes, many of which offer an innovative take on the classics.

“My favourite dish on Talea’s menu is Spaghetti Nerano. It is originally from my hometown. This dish is simple but very delicious and is one of my most memorable childhood dishes. Another dish that I enjoy very much is the Ricotta e Pere. It is a traditional southern Italian dessert that consists of ricotta mousse, caramelised pears, almond sponge and ice cream made of fresh pears.

“As we change our menu every three to four months, we have signature dishes in every one of them. One signature dish that will never change is our Tiramisu. It is a very popular dessert amongst our regular visitors, and it is prepared at the table for every guest who orders, so our diners are part of the interaction and the story. This Tiramisu perfectly captures the concept of Talea, where traditional dishes are elevated to another level.”

Some other menu highlights include root vegetables with almond foam and leaves, roasted octopus with pistachio and potato, beef tenderloin with artichoke cream and Choron sauce, snapper with eggplant caviar and black cabbage, and Acquerello risotto with star anise and Jerusalem artichoke. With such a great selection of dishes showcasing Italy’s varied and vibrant culinary heritage, one might wonder what the invention process behind these gastronomic delights looks like. For Luigi, it’s a blend of spontaneity and continuous tinkering.

“In terms of the creative journey for each dish, it is not uncommon to have something come to my mind at the most unexpected times. When I have these moments, I must rush to the kitchen and begin experimenting. »

RIGHT Wagyu striploin with broccoli and girolles mushrooms.

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« I would already have imagined how the food would taste and look. However, what I imagined may be a partial product. The dish will change throughout the experiment process, and the outcome can be completely different from the initial idea, which is what I love about cooking. You can never be sure how your idea will turn out, and I trust the journey of creating a unique dish. For me, every creation tells my story.”

With the amount of international praise Talea and Luigi have amassed, the chef should indeed trust his instincts, as they are leading him to create some of the best Italian cuisine in the United Arab Emirates. Not only has the restaurant been lauded with a Michelin star, but other prestigious guides have recognised Luigi for his culinary prowess, including Gault&Millau and Caterer Middle East Of course, as is true of any great leader, Luigi takes heed of the fact that he hasn’t attained this success alone: his team has played an integral role in Talea’s triumph.

“Another magical aspect and the core of the restaurant’s success is, without a doubt, the team. We worked really hard to achieve what we have so far, and it doesn’t stop here. The recognition we have received is already an outstanding achievement, and this only fuels us to want to do more and better as we grow together as a team.

“For example, earning the first Michelin star was a humbling experience for my team and me. After nine months of opening, we had never thought we would be recognised as a Michelin-starred restaurant. We are beyond grateful to be given this prestigious accolade. »

“Talea’s dining concept is all about family-style dishes cherished across Italy and presented with flair and technique. The experience is complemented by anticipatory service and beautiful paintings of some of the iconic places in Italy”.

LEFT Talea’s sleek dining room is adorned with paintings depicting some of Italy’s most iconic destinations.

RIGHT Spaghetti Nerano with zucchini, parmesan and fresh basil.

«

“On top of that, to be recognised by Gault&Millau as a nominee for Future Great of the Year and winning the Young Chef Award by Michelin Guide Abu Dhabi has been a very emotional achievement for me, and it encourages me to continuously do better and share my love for Italian cuisine with more people.

“The recognition was unexpected, and I am beyond thankful. To be recognised for hard work, passion and dedication with such a prestigious award motivates me even more. It has been a gratifying experience to be able to share my passion for Italian cuisine with the world.”

Beyond just the outstanding food, it’s the whole package that makes Talea a standout in Abu Dhabi’s culinary scene, including the stellar service and sophisticated ambience. Radiating with welcoming Italian hospitality and boasting a sleek, contemporary design with bold colours and luxurious furnishings, the restaurant offers a truly unforgettable dining experience — not to mention that it’s set in one of the city’s most esteemed hotels: Emirates Palace Mandarin Oriental.

“Talea offers a classy and elegant atmosphere while creating a place where guests could feel at home because ‘cucina di famiglia’, the whole ethos of Talea, reflects traditional Italian hospitality — a place where everyone is welcome. Our restaurant also has a terrace overlooking the Palace’s private beach, creating a magical atmosphere at night.

“Dining out today is an experience, and I believe everyone, me included, enjoys good food and excellent

service. While less competitive than in Dubai, the dining scene in Abu Dhabi has great potential to grow further. There are great dining venues in the market, and this trend will intensify in the coming years.”

In terms of his plans for the future, Luigi wants to continue to leave a positive impression on his guests while elevating the restaurant’s offerings, whether it’s focusing on its sustainability initiatives, hosting chef collaborations or simply just pushing his cuisine to greater heights.

“I think that sustainability in every aspect of dining will become more and more prevalent. A vegan lifestyle is another aspect when it comes to guests’ preferences. These make me think even more about the impact that Talea makes every day, whether it is from the produce we source or grow, the menu we design, or the recipes we uphold and create, which are all part of the process in our way of sustainability. With this in mind, diners are even more conscious of their gastronomic decisions when dining out. My team and I must think beyond what we have already done and find ways to do better while enhancing the guests’ dining experience.

“We are always aiming to do better than we did previously, so in the next twelve months, we are bringing renowned guest chefs to the city to give a different aspect of dining; we will also have unique collaborations, all while striving to improve our style of cooking, pushing the envelope in service, and creating a community of tastemakers.”

RIGHT Tiramisu, one of the signature and best-selling dishes on Talea’s menu.

ASSOCIATION OF TASTE

Described as turbulent, unpredictable, and unconventional, Paul Pairet has garnered an international reputation for his sophisticated, forward-thinking cuisine for over a decade. FOUR speaks to the chef and creator of three Michelin-starred restaurant, Ultraviolet, in Shanghai to learn more about his unique blend of experimentation and substance.

PHOTOGRAPHY BY SCOTT WRIGHT & GRAEME KENNEDY

aving followed Paul Pairet since the early days of opening Ultraviolet, it’s clear that this type of chef doesn’t come along very often. Steadfast in his dedication to an essentialist philosophy about what food and hospitality should be, his three-starred restaurant continues to be recognised for its daring experimentation, inspired dishes and, above all, its unique approach to the concept of taste.

After travelling the world with his craft – Paris, Hong Kong, Sydney, Jakarta, and Istanbul, Paul landed in Shanghai, a place that would finally allow his creativity to shine in a way that was true to him and his natural culinary style.

“The move to Shanghai was originally to open Jade on 36, a fine dining for Shangri-La. It was a great chance to find somewhere where I had the freedom to express myself. It was important for me to find this space at that time because the field would have been much narrower if I had stayed in France or Europe. The move to Shanghai just happened to be the right place and at the right time for me to make sense of my career and facilitate my journey moving forward.”

Having conceived the preliminary idea for his restaurant concept in Australia, in 1996, and coming close to opening a softer version in Paris with Baccarat, in 2002, Paul finally opened the 10-seat restaurant Ultraviolet, in 2012.

“Without sounding conceited, Shanghai is also a place with the energy to support a project that was a bit forwardthinking at that time.

“The early trials were much different from what we have now; it was just a simple table for 12 guests with dimmed light and a little music focused on each dish. I was a bit pretentious at that time, having a beard and thinking that I would play Jesus Christ by the end of the “Last Supper”.

“Now, we try to be a restaurant that is a good place to enjoy something more conceptual and edgy but also a place where the food has substance. As we say, Ultraviolet is avant-garde but figurative: with flesh and bone.

“Equally, although the layout may have slightly changed over the years, the core concept of Ultraviolet remains the same. I believe that to cook at one’s best, you need to get rid of the constraints of a classic restaurant, that is to say, à la carte Á la carte gives the guest a lot of freedom, but it constrains the cooking and prevents it from flowing naturally.”

By this, Paul is referring to how food is pre-prepared or put in cold storage just in case someone might order it. He believes cooking should be more natural and something prepared freshly in the moment, not something cooked, assembled, and served according to an acceptable timeframe for typical restaurant standards.

“As clever as mise en place is, especially for Michelin-star restaurants, this is somehow different from the natural way of cooking. The most organic form of cooking is inviting people over for a meal, and you cook and serve at the peak of the dish.

“It is a huge asset for a chef to be able to cook or to impose a dinner menu and to also be able to control the time.” »

LEFT Rain in UK, ambiance pairing with “Fish No Chips”, UVA menu.

« With this in mind, Paul wanted to find the freedom and fluidity of casual hospitality while delivering a truly memorable and avant-guarde experience. By combining specific smells, textures, flavours, and techniques to stimulate the senses and call upon our subconscious, he embarked on what is now one of the world’s most unique and immersive dining experiences.

“In terms of my cooking style, I haven’t really changed at all. Since we opened in 2012, the experience has remained the same. Naturally, the dishes have changed, but the pattern is the same. The menus are very complicated – the last menu was 4 years in the making – but the ingredients, the principle, and the way of thinking are all exactly the same, and I intend to keep it this way.

“This field is endless, so I am naturally evolving without trying. I am competing with very long menus in a very transient industry so that in itself forces me to constantly change and find new ways to continue to express the same message.”

Rather than trying to change Ultraviolet to fit the changing demands of the industry, he has instead chosen to use it as a springboard to develop elsewhere. This has translated into his other restaurants, Mr & Mrs Bund and Polux, where Paul and his team can explore alternative menus, formats, and concepts but still based on the same fundamental approach to the cooking and eating experience – to find a balance between entertainment and intimacy, where the level of taste and cooking is par excellence.

“The nature of Ultraviolet is very dissimilar to most other restaurants, so it is not something that crosses over into my other restaurants, nor would I want it to. At Ultraviolet, we have a whole ‘scenario’ for every dish, which includes tailor-made lighting, music, and ambience. The goal of every scenario is to create an atmosphere dedicated to each dish, which naturally prolongs the impression and memories of what you are eating.”

Although its approach is spectacularly individual, Paul makes it clear that Ultraviolet is still a restaurant, and food remains paramount to the experience. Ultraviolet proudly stands for all the classic characteristics of a restaurant but has extended the capacity to illustrate what a dish can be.

“When you are in a typical restaurant, the chef also has a clear intention of what they are cooking, how they will plate the dish, how they would like people to feel etc., but due to the constraints I previously mentioned, they cannot control the context of the dish.

“We have the same objective, but we have combined the two so that the chef’s intention is mirrored in the delivery and atmosphere when you eat the dish.

“It’s hard to describe the experience of Ultraviolet. It sounds cliche, but it really has to be witnessed to understand that there is a much higher level of concentration from the guest because we prepare and control the entire context of the dish, which is generally not possible in other restaurants. For example, if you serve a mushroom in a kind of autumnal setting, with the right melancholic music, »

LEFT Butter Abalone.

RIGHT ‘Big Nonos a Moelle-Collin’.

«

moody autumnal lighting etc., your experience of those flavours, smells, and textures are all exaggerated.

“I would say the common denominator between all my restaurants is level of taste. The difference is that Ultraviolet has the same menu for a long time, and any changes mean people can expect something new for every dish, but not necessarily the ingredients. We go only by one element and never use more than this because it wastes creativity that can be used elsewhere. So this could mean a new technique, the concept of the dish or the association of taste, but we don’t focus on a seasonally changing menu.”

By removing unnecessary elements in expressing the idea of the dish, Paul can better focus on the intensity and flavour of what is being served. He does this by going to the roots of why something becomes a classic: what are the essential reasons or ingredients that have made it so popular and uses this to create an alternative version of those elements.

He admits that he is not subtle with his approach to food, and, therefore, the plate reflects this. The aim is to draw people into what they are eating, so they can truly embrace the dining experience and delve into what he calls “psycho taste”: an exploration of our preconceived notions of taste based on memory, imagination, experience, and culture.

“As a restaurant, we are not always perfect or precise; even Ultraviolet has dishes that are not the most sophisticated, but we make sure we use the same essentialist philosophy. This ensures that the dish is reduced to the

most essential elements needed to convey what we are trying to express. Our aim is to drive the psycho taste and use our subconscious to create a tangible effect on what we are eating.

“We also don’t work with the traditional philosophy of seasonality in the sense that we change the menu based on what’s currently available. The menu stays the same because the dishes are conceptual, and we adapt the ingredient requirements to wherever is producing the best quality for that time. If there is one element that is a seasonal element, like crab, for example, we will source whichever crab is tastiest and in season during the course of the year. But, we are not driven by this. The menu could be served from the beginning of the year to the end.”

One dish from the latest ‘UVD’ menu that demonstrates this idea perfectly is the ‘Bouillabaisse Nespressoup’. Encased within a Nespresso capsule that is placed into the Nespresso machine guests are delivered an instant, concentrated Espresso-like Fish Soup, which is served with a sugarcube-like bread crouton to playfully mimic this everyday commodity that has reached cult status.

This idea is not bound by seasons or locality but is a savorous expression designed to be thought-provoking.

Combining both a flavourful and entertaining experience, guests are immediately required to start thinking out what they are sampling in an entirely new way: What is this? How have they done it? What does it mean? The idea is that food isn’t just about taste; it’s about »

LEFT Black Cod Comb plus accompaniments.

« the emotions a dish evokes and how this correlates to our subconscious and the things that shape and influence our perceptions of what we eat.

“We follow the same curve that a traditional menu would use, starting slowly, crescendoing in the middle and then gradually peaking down to the end, but we just do this over 20 courses. “Each dish has its own distinct personality, which at times can even be quite extreme in its flavour, but it will be evened out in whatever comes next. The dishes are not supposed to be self-contained elements offering a complete balance of flavours. In fact, every course is designed to compensate for what came before and introduces what’s to come because it’s part of a larger narrative.”

Each dish at Ultraviolet is highly personal, and Paul explains that there is a reason behind everything on the menu. These aren’t random ingredients pulled together but a concept shaped and moulded for up to years before it appears in the final cut.

“There is always some liaison with my travels, memories, or daily life that filters into the dishes I create. In the case of the Nespresso capsule, we were working with them, but the concept also fascinates me. I wanted the machine to be able to produce something else, something unexpected, so this is where the idea came from.

“Sometimes, even when I create a dish, and I don’t think there is a reason, later on, I realise that there was a link to something that has happened to me or that I have experienced at some point.” »

LEFT Picnic on green meadows, ambiance pairing of “Fish Tupperware”, UVB menu. RIGHT Black Cod “Tupperware”.

“To cook at one’s best, you need to get rid of the constraints of a classic restaurant, that is to say, à la carte.

Á la carte gives a lot of freedom to the guest, but it constrains the cooking and prevents it from flowing naturally.”

« With menus at Ultraviolet taking up to four years to develop, Paul has taken a mythological approach to the creative process. He divides the year into periods to work on projects and time dedicated to being in the kitchen, but he doesn’t see the latter as a crossover with the time spent devoted to developing new dishes.

“The period spent specifically creating new dishes is incredibly satisfying but very taking. It’s a hugely draining process that requires my full time and attention. We like to take this structured approach because it means we can be absorbed entirely and spend quality time creating and not distracted by everything else. After I have developed a menu, I give myself at least a year off of creating before I have to think about it again.

“I also don’t tend to feel the urge to create more dishes for the menu after this period because it’s such a thorough, creative process. Since 2012, we have created five menus, which are still available to guests. They don’t replace the last, just offer an alternative collection”.

Although his commitment and hard work can’t be denied, Paul still humbly places some of his success over the last decade on luck. The idea for Ultraviolet was 15 years in the making and even failed to take off in a few of the earlier launches. He feels that it was just a lucky combination of factors that finally allowed Ultraviolet to have its moment and for his dream to become a reality.

“The highest point in my career will remain the day I opened Ultraviolet. Although I have had Ultraviolet for a

long time now, which is the ultimate goal for some chefs, those first days of opening Ultraviolet were my dream come true.

“Even a few weeks before opening, I still didn’t feel like things were entirely right. We didn’t realise at the time that we needed to add music, but once we did this and adjusted some final details, it was like everything just clicked. To this day, those first dinners and that first service remain some of the best moments of my entire career.

“I feel proud to have created a three Michelin star with a concept that is not run-of-the-mill fine- dining. It’s one thing actually getting the three Michelin stars, but it’s another achievement entirely to get that with a unique concept like Ultraviolet. Not only did my dream come true, but it was also formally recognised by the industry, which is a tremendous achievement for both my team and me.

“We always hope that guests are left with an impression. That the food has both evoked and created memories. I don’t believe something can be beautiful unless it leaves a trace. We can’t control this, but we hope that an experience leaves a lasting mark in their minds.

“Since the opening, we haven’t tried to touch a thing because the recipe was just right. I love the experience of opening other restaurants and doing side projects, but I have no need to express myself in any other way because I have everything I need with Ultraviolet.

There is no reason to change what I am doing and why I am doing it because this is who I am, not what I do”.

LEFT Close up of Salmon a la Parisienne.

DANCING IN THE RAIN

Commonly regarded as one of the world’s finest chefs, Chef Yannick Alléno holds 15 Michelin stars across his 14 global restaurants in iconic destinations such as Paris, Dubai, Monaco, Seoul and Courchevel. With his long-awaited venture now open in London, FOUR speaks to the culinary king about his latest reign supreme.

PHOTOGRAPHY BY SYLVAIN BRIS, RICHARD WAITE, PETER VITALE & FOUR SEASONS

YANNICK ALLÉNO

Since the beginning of his career, Yannick Alléno has been known for his reinvention of modern French cuisine with dishes rooted in French gastronomy but inspired by modern techniques and seasonal ingredients. His culinary empire has been a force to be reckoned with, proving time and time again that his produce-led cuisine based on classic French techniques is a recipe for success the world over.

FOUR spoke to Yannick back in 2020 after he had just received a three-star rating from the Michelin Guide for his restaurant Pavyllon, in Pavillon Ledoyen. Having opened the restaurant the year before, Pavyllon joined a sister restaurant, L’Abysse, to make Pavillon Ledoyen the first independent fine-dining destination globally to have three star-rated restaurants in the 2020 Michelin Guide. As always, the chef remained humble and gracious even though this accomplishment is something that will go down in gastronomic history.

“A lot has happened since 2020! I opened my very first chocolate shop with my former pastry chef, Aurélien Rivoire, which is called Alléno & Rivoire, in Paris. It is a modern work of chocolate linked to cooking and sauce. And it is, above all, a gastronomic chocolate without sugar.

Over the last three years, Yannick has also made the monumental decision to finally bring his award-winning cuisine to London - a city he has yet to conquer. Yannick’s 2023 debut at the Four Seasons Hotel London at Park Lane brings his elegant yet approachable dining experience to the British capital with Pavyllon London.

Commenting on the significant new opening, Chef Yannick says, “It has always been a dream for me to open in London. The location of one’s restaurant is not a decision to be taken lightly; there are a lot of factors to consider, and I chose London for many reasons, but I think had the opportunity arisen earlier on in my career, I wouldn’t have been ready. London has immense competition; it holds »

“Although offering Pavyllon signature dishes, the menu is deeply rooted in the local soil and culture. For example, there will be a tea-time proposal and, at the bar, cocktails based on extracts. Everything has been carefully thought out to create a place that speaks to Londoners and offers them a real place to live.”

YANNICK ALLÉNO

« the gold standard for quality and professionalism within the food industry.

“I am also so excited that this initial partnership with the iconic Four Seasons brand will be conceived in London, where I have long wanted to open. Together, we’ve created a concept that will reflect the contemporary and vibrant nature of the city while appealing to locals, visitors, and all who enter its doors.”

“I love London - it is lively, vibrant and home to some great Chefs, whom I’m fortunate to be friends with. There is a great amount of mutual respect between professionals on the London chef scene - when I announced I was opening in London, a number of my chef friends who have restaurants here got in touch to offer advice. London has amazing energy - I love the admiration of eating and drinking together and how much Londoners love good food.”

“The concept behind Pavyllon was to create an allpurpose restaurant with a luxurious yet humble feel to it.

Pavyllon will embody the spirit of gastronomy, but it won’t be uncomfortable or over the top. It will cater to Friday dinners with friends, Sunday lunches with family or solo weekday lunches between meetings. Upstairs will be a private dining area - very much its own identity but with equally impressive design, drinks and food to deliver the ultimate hospitality experience.

“We have used internal mobility within the group to distinguish. Members of the Pavillon Ledoyen team, who have had time to grow and develop their skills, have joined the Pavyllon London teams. We have also recruited external people who are really talented. These are the men and women who will bring the place to life and who will guarantee this precious moment that we want to share with our guests.

“Pavyllon London is, therefore, a continuation of a concept: the place is built around a gastronomic counter designed by Chahan Minassian, and the menu features »

LEFT ‘Aiguillettes’ of fish with truffle, celery and butter sauce.

« Pavyllon’s signature dishes. Chahan Missinan and I worked very closely on the design of both the restaurant and the private dining area. He will bring fantastic theatre to the room - the decor is such an important aspect to consider when creating a broader atmosphere, and Pavyllon London will be a sincerely welcoming yet chic venue at the same time.

“Although offering Pavyllon signature dishes, the menu is deeply rooted in the local soil and culture. For example, there will be a tea-time proposal and, at the bar, cocktails based on extracts. Everything has been carefully thought out to create a place that speaks to Londoners and offers them a real space to live.

“The challenge of Pavyllon London is to adapt a culinary proposal and a restaurant concept to the expectations of local customers. This is why this type of project requires listening and questioning. It is necessary to succeed in being part of a neighbourhood by creating meaning »

LEFT The outdoor terrace of Four Seasons Hotel London at Park Lane. RIGHT Surf & Turf.

“The concept of Pavyllon as I conceive it is a warm and relaxed gastronomic counter, with a culinary proposal that is sharp and has an identity, giving pride of place to local products and the art of the sauce.”

YANNICK ALLÉNO

« while bringing added value. The concept of Pavyllon, as I conceive it, is a warm and relaxed gastronomic counter with a culinary proposal that is sharp and has an identity, giving pride of place to local products and the art of the sauce.

“I was lucky enough to get contacts to work with 100% local producers: Neal’s Yard for cheese, Aubrey Allen for meat, Flying Fish for fish, Keltic for lobster and scallops, and Ampersand Dairy for table butter, all of which have helped me compose a menu with the most beautiful products of the region.

“Naturally, there is the other element that will shape the menu - the sauces. I define myself first and foremost as a Chef Saucier, so sauces are an integral part of my cooking. I work on my sauces using extraction, fermentation and cryoconcentration methods to extract the quintessence of each product. The sauce can then take different forms: the nori seaweed broth that accompanies the King Crab; the Béarnaise sauce with sesame oil that sublimates the Surf &

Turf of wagyu beef and lobster; the juice with yellow wine and walnut oil of the Cordon Bleu of veal with béchamel sauce; or the vegetable extractions of the Vegetable Ravioli.

Overall, guests can expect a kitchen which offers an intimate cooking experience - all built around an immersive counter. I grew up in bistros, cooking or being cooked for behind countertops. I want to deliver this same experience for my guests, so I am incredibly excited to bring this to Pavyllon in London.

“In fact, my hope for the future, and something I would feel most proud of, would be if Londoners take ownership of this place that we have designed for them. A dynamic restaurant, open daily for lunch and dinner, conveying the philosophy of “dancing in the rain”.

Located within Four Seasons Hotel London at Park Lane in a freshly designed space, Pavyllon London will be a community hub for discerning local patrons and international travellers alike.

LEFT Warm potatoes.

THE ART OF FUSION

BIG BANG UNICO GOURMET

Damascus steel case. In-house UNICO chronograph movement. Limited to 200 pieces.

ESSENTIALLY MEDITERRANEAN

As the pioneer of five-star accommodation on the mythical White Island, Ibiza Gran Hotel has a passion for luxury hospitality that transcends the mere material to offer something wholly privileged.

For Ibiza Gran Hotel, luxury is a byword for sophistication, exclusivity, culture, sheer relaxation, and, above all, supreme service with an exclusive, contemporary, and timeless Mediterranean touch. With exceptional views overlooking Ibiza’s most opulent marinas, the Mediterranean Sea, and the old town, Dalt Vila, Ibiza Gran Hotel attracts guests seeking both the authentic essence and the exclusivity associated with the famed “White Island.”

With bragging rights as the island’s first 5-star grand luxe hotel and housing the only casino on the island, Ibiza Gran Hotel has undoubtedly become a destination in its own right. Thanks to its core values centered around exceptional service, celebrating contemporary art and gastronomy, and channeling a relaxed luxury atmosphere, Ibiza Gran Hotel promises to deliver an unforgettable experience for all its discerning guests.

In fact, for over ten years, the independently-owned hotel has been expertly curating guest programs that help restore harmony, explore the rich surroundings of this Balearic treasure, and ignite the senses through its world-class entertainment options.

With an unrivaled space for epicurean discovery, the 187-room property was awarded Best Gastronomic Hotel of 2022 at the Conde Nast Traveler Awards, thanks to its diverse range of world-renowned and local restaurants and bars, including; Downtown Ibiza by Cipriani, The Grand Breakfast, Pool Restaurant, and iconic international establishments Zuma and Club Chinois.

CLOCKWISE FROM TOP LEFT Exclusivity, wellness, rest, and comfort in a unique and extraordinary complex in the heart of Ibiza.

These contemporary culinary concepts are joined by the hotel’s Michelin-starred flagship restaurant, La Gaia, by Óscar Molina. Presenting a sophisticated culinary proposal, La Gaia offers a menu that delves into the local and seasonal produce of the island and delivers them with a show-stopping modern Mediterranean twist.

With accolades including a Michelin star and 2 Soles Repsol, the restaurant maintains a spectacular guest experience that is superlative for the island and entirely in keeping with the hotel’s ‘authentically exclusive’ mantra. Dining is intimate and private, designed to provide a platform to share and connect over locally-inspired flavors

while also creating a beautiful interlude where guests can peacefully disconnect from the outside world.

Guests can enjoy impressive 13- to 18-course tasting menus, which highlight ingredients sourced from throughout the island, and presented in exquisite style and flair. With fresh oysters, ceviche, Mediterranean lobster, Balearic black pork, and Ibizan lamb, Molina’s menus are the perfect fusion between haute cuisine and an artist’s passion. The gastronomic journey delights the senses and sets a new benchmark for what Ibizan cuisine should be.

Naturally, Óscar Molina is considered one of the best chefs in Spain, having won the prestigious VI National Gastronomy Award (FACYRE) in 2004 and the Ibiza –Formentera Gastronomic Award for Best Chef of the Year 2018.

This season, Ibiza Gran Hotel has further elevated the island’s gastronomic reputation by hosting another stellar series of ‘four hands’ culinary collaborations.

Since 2017, the hotel has pioneered the creation of a unique gourmet experience in Ibiza, inviting renowned chefs such as Henrique Sá Pessoa, José Avillez, Mario Sandoval, and Roberto Ruiz to create tasting menus alongside chef Molina. Having kicked off in April with this year’s first guest chef, Andreu Ginesta, a Michelin star, Green star, and two Repsol Guide suns recipient, the two chefs created a unique and ad hoc menu that seamlessly united flavours from Ibiza and Mallorca. With the second ‘four hands’ night planned for June, guests can expect another equally exciting national chef to take the reins at La Gaia for an unforgettable culinary escapade.

While the island’s cuisine is reason alone to visit, the essence of Ibiza Gran Hotel means exceeding guests’ expectations and providing the most elegant snapshot of the Mediterranean. Celebrated as a sanctuary in the heart of the action, Ibiza Gran Hotel’s long-term dedication and commitment have transformed the venue into a reference point for anyone seeking the serene side of luxury on the fabled White Island.

CLOCKWISE FROM TOP LEFT Óscar Molina dazzles the senses at the hotel’s flagship restaurant, La Gaia.

BADEN-BADEN: A MUST-SEE

Baden-Baden, a small yet impressively cosmopolitan city nestled north of Germany’s mesmerising Black Forest, has been a sanctuary for royalty, artists, and jet setters since the Belle Époque era. To this day, Baden-Baden, which as one of the Great Spa Towns of Europe is a UNESCO World Heritage Site, continues to captivate guests worldwide, regardless of the season. Here are some of the city’s unmissable attractions that guarantee an unforgettable holiday…

SUPREME CUISINE

From Michelin-starred restaurants to authentic little bistros, there’s something to satisfy every palate in Baden-Baden. Maltes Hidden Kitchen, helmed by talented young chef Malte Kuhn, has turned from hidden gem to supernova since receiving its first Michelin star last year. By day, an elegant Kaffeehaus, and by night, the tables turn, switching from hot coffee to haute cuisine, bringing Malte’s culinary magic alive. Be sure to save space for dessert, especially for the famous local Black Forest gateau, as there is no better place to indulge in a slice of sweet tradition than in one of Baden-Baden’s iconic confectioneries and cafés, such as the legendary Café König, which once counted composer Liszt and Russian writer Tolstoy amongst their regulars.

NATURE’S HAVEN

Baden-Baden’s picturesque landscape, adorned with exotic flora and lush greenery, has gained international acclaim over the years. Take a moment to explore the scenic Gönneranlage and the three kilometre-long green oasis of Lichtentaler Allee, either by foot or on a horse-

LEFT Leopoldsplatz, in the heart of Baden-Baden’s belle époque city centre

© Black Forest Productions

RIGHT The Lichtentaler Allee, a 3km-long green ribbon of parks and gardens that runs through the city centre

© Baden-Baden Kur & Tourismus GmbH.

carriage ride. Set at the foot of the mystical Black Forest, Baden-Baden is also the perfect destination for leisurely walks and invigorating hikes. Merkur Mountain — the city’s highest point reachable by a quick funicular railway trip — offers an idyllic sunset spot with stunning mountain and Rhine Valley views.

FIRST-CLASS WELLNESS

Baden-Baden’s treasured thermal springs, discovered by the Romans 2,000 years ago, remain an essential part of the city’s allure. With 800,000 litres of warm, healing water flowing daily, these springs provide a dose of relaxation and rejuvenation. For a truly indulgent experience, visit one of Baden-Baden’s many 5-star hotel spas and immerse yourself in one of the countless invigorating and restoring treatments on offer. Top-notch services are combined with an abundance of bathing and wellness options. The 43,000-square-foot Caracalla Spa and the Friedrichsbad, both architectural gems, are a must-visit. The ladder looks back at 145-years of Roman-Irish bathing culture and boast numerous individually decorated, private baths which ensure privacy. From soothing massages to spacious saunas, these splendid spas offer world-class treatments using mineral-rich water that bubbles up from twelve springs rooted deep below the earth’s surface. With its enthralling blend of history, nature, and luxurious wellness, Baden-Baden is simply a destination that cannot be missed and a must-see for any traveller.

With an exciting year-round itinerary, Baden-Baden beckons as the enduring “Summer Capital of Europe”, a reputation that has continued to enchant visitors for centuries.

Travel

ADVENTURE AWAITS

GlobeAir has always been committed to redefining luxury travel. With its latest list of exclusive experiences, the award-winning private jet charter company invites globe trotters to relax, indulge their passions, explore the world’s most coveted destinations, and make lifelong memories.

As we enter the second half of 2023, it’s crucial to find moments of reflection, relaxation and rejuvenation amidst our busy lives — and GlobeAir more than understands this need. With its selection of awe-inspiring experiences, this private aviation frontrunner beckons travellers to embark on extraordinary adventures that take heed of “me-time” while opening the doors to some of the globe’s most remarkable destinations. Whether you want to indulge your family with VIP access to Disneyland® Paris, explore the captivating allure of Saint-Tropez through a meticulously organised itinerary, or immerse yourself in the adrenaline-fuelled world of Formula 1 with exclusive behind-the-scenes access, GlobeAir is your gateway to a new echelon of experiential travel.

GlobeAir is a company that truly appreciates the value of making memories that last a lifetime, and that’s why they’ve curated a once-in-a-lifetime trip to Disneyland® Paris. Imagine stepping into the shoes of the Royal Family at Disneyland® Paris and creating your own fairytale — this is precisely the fantastical experience that the Disney Dream Day Tour offers. Whether you’re a fan of Disney stories, Pixar adventures, Star Wars™ legends, or Marvel superheroes, this bespoke private VIP tour allows travellers to enjoy the magic of Disneyland® Paris their way.

If a taste of the glamorous French Riviera is more your style, then GlobeAir has the perfect excursion: a threeday luxury sojourn in Saint-Tropez. Nestled between the Mediterranean Sea’s sparkling waters and Provence’s enchanting setting, Saint-Tropez exudes luxury and charm at every turn. This carefully curated itinerary captures the essence of this iconic town, showcasing its rich history,

the value of family time and the opportunity to make memories that

delectable cuisine, artistic flair and undeniable glamour. Let GlobeAir’s personal concierge take care of every detail while you immerse yourself in the opulence of this Southern French jewel.

For those with a need for speed and a passion for Formula 1, GlobeAir offers an unparalleled paddock access experience that goes beyond just the race itself. Dive into the magnetic pulse of Formula 1 as you embark on a VIP journey with GlobeAir that unveils the sum and substance of this illustrious, high-octane sport. From bespoke travel solutions and top-notch accommodation to exclusive paddock admission and exploration of the hidden gems of Monza, Las Vegas and Abu Dhabi, GlobeAir ensures you’re at the heart of all the action. With this rare and remarkable opportunity, travellers can get up close and personal with the world of Formula 1, witnessing the excitement and thrill from a unique perspective.

No matter the journey, with GlobeAir, every travel experience transcends the ordinary. Realising that time is a precious resource, GlobeAir makes it their mission to take care of every detail while you focus on what truly matters — cherishing quality time with your loved ones and creating unforgettable memories. From the moment you step on board their private jets to the minute details of your iitinerary and access to a 24/7 customer care team, every encounter is meticulously crafted to ensure unparalleled comfort, convenience and delight.

To learn more about these exclusive experiences and embark on your next dream getaway, visit www.globeair.com

CLOCKWISE FROM OPPOSITE GlobeAir is a company that appreciates

last a lifetime; aerial view of Saint-Tropez © Valentin B. Kremer; GlobeAir, an award-winning private jet charter company, offers seamless, luxurious flight options for discerning travellers.

IN CONVERSATION WITH KNUT WYLDE

The epitome of modern British luxury, The Berkeley is globally known for its sophisticated yet stylish hospitality offering in the heart of London. FOUR speaks to General Manager Knut Wylde about how the iconic hotel forges client relationships that last.

myself as a conductor of an orchestra. Although I can play two or three instruments well, my job is ultimately to make sure all musicians play in harmony and create a masterpiece.

WHAT DO YOU THINK GUESTS LOOK FOR IN THEIR STAY?

When you come to a hotel of our calibre, guests look for a seamless operation without hiccups. You come to a hotel to be looked after. Yes, travellers are looking for a beautiful hotel, but everyone can engage the best designers and design a beautiful property. That doesn’t make a great hotel. It ultimately all comes down to the service levels you deliver. That is the heartbeat. We want to anticipate needs before guests ask and ensure everything is seamless from arrival to when guests depart. »

WHAT DO YOU STRIVE TO BRING TO THE TABLE AT THE BERKELEY?

A big part of my role is setting the strategic direction for the property, but I am also constantly trying to bring creativity, innovation, and a sense of humour to the table. Luxury does not need to be stuffy: I say we are the naughty younger sister of Claridge’s and The Connaught.

I bring an international background from city hotels to resorts on private islands, mountain properties, and desert destinations. While I have a great deal of experience, it is always essential to assemble the right team. I can only be as good as the people around me. I see

CLOCKWISE FROM TOP LEFT Knut Wylde, General Manager of The Berkeley and The Emory; Afternoon tea with a fashionable twist for this season’s Prêt-à-Portea; Bedroom views from the Grand Pavilion Penthouse.

FOLLOWING PAGE The Berkeley entrance; Breakfast with a view.

WHAT KEEPS GUESTS COMING BACK?

Guests come back because of the people. We are very fortunate as we have the right combination of longstanding team members – some with over 40 years of experience at The Berkeley – as well as new blood. We receive a lot of guest feedback, which is always about the people. Reviews always include specific names, which clearly highlights that it is the people who make a hotel.

At The Berkeley, we always take a creative approach and don’t take ourselves too seriously. Little touches are important: a small note here or an amenity that is quirky, different, and smart.

WHAT CAN GUESTS EXPECT FROM A STAY AT THE BERKELEY AND THE NEW HOTEL FROM THE GROUP, THE EMORY?

For The Berkeley, guests will experience a five-star luxury hotel, but one that is flexible and relaxed, not boring or formal. We provide an environment for our guests to feel comfortable and where they can let their hair down. One of my favourite spaces at The Berkeley is the counter at Cédric Grolet, where we do our omakase cake experience - the patisserie is so special.

Due to open this winter, The Emory will offer a very different proposition to The Berkeley. The Emory is where you go to hide - it is more discreet and private, with more of a residential feel. When it debuts, one of my favourite spaces will be the rooftop, a guest-only space. It will be a private environment on the 10th floor of the hotel in a glass box with 360-degree views over London.

INVESTING IN SOCIAL CHANGE

Through its lucrative Citizenship by Investment Programme utilising the University of the West Indies Fund option, the Caribbean paradise of Antigua and Barbuda offers a unique opportunity for second citizenship, focusing on education and social development.

Nestled snuggly in the centre of the Caribbean archipelago, Antigua and Barbuda, a 170-square-mile, twin-island nation is an unexpected option for second citizenship and an avenue to effect social change and development. Nevertheless, wonderful opportunities are found where they are least expected.

Through the country’s Citizenship by Investment Programme (CIP), established in 2013, individuals and families can secure a second citizenship that offers a host of benefits, including visa-free access to more than 160 countries; no restrictions on dual nationality; citizenship

for life once the residency requirement is met; and no tax on worldwide income, inheritance, capital gains or investment returns.

The early development of the investment migration industry was driven by the need for investors, particularly from jurisdictions whose travel documents did not afford ease of travel, to access greater mobility. However, the contemporary global citizen is in search of much more. They crave options — both for their commercial interests as well as lifestyle — and it is becoming increasingly important to applicants that their investment makes a meaningful contribution to the host country. With the

ABOVE Set within the the Caribbean Sea, the twinisland nation of Antigua and Barbuda offers an enticing Citizenship by Investment Programme.

University of the West Indies Fund option, these conscious investors have found their ideal investment vehicle.

It was in 2019 that the historic event took place — the launching of the fifth campus of the University of the West Indies (UWI) at Five Islands in Antigua and Barbuda. This is the fourth landed location for the 75-year-old university, which has campuses in Barbados, Jamaica, and Trinidad and Tobago, in addition to an open campus which serves the Caribbean region via online courses at the certificate, bachelor’s and master’s level.

The UWI Five Islands had very humble beginnings, with 178 students at the commencement of operations. Enrolment has since exploded, with almost 1,000 students now in attendance. As a corollary, the academic programmes on offer have also been expanded. Recently, the renowned educational institution secured financing from the Kingdom of Saudi Arabia to facilitate the expansion of its campus, which will see the university grounds built out to encompass far more than the current offerings — to include student housing, administrative buildings, a library, a sports complex and recreation facilities, among others.

This investment option encapsulates Antigua and Barbuda’s posture towards the transformative intent of the CIP. The University of the West Indies option affords applicants the opportunity to truly partner in the development of the country. UWI Five Islands places access to tertiary-level education squarely within the reach of the country and the region’s citizens. Additionally,

families who select the option can enrol one universityaged dependent, tuition-free, in the university for one year, thereby creating avenues for citizens who reside permanently in Antigua and Barbuda, and enabling those who have chosen the country through CIP to engage in the shared experience of tertiary education and create global networks which will ultimately redound to the nation’s benefit. Should the family not wish to utilise the year’s free tuition, an option exists for it to be gifted to a deserving national selected by the university from its pool of applicants.

The pedigree of the University of the West Indies is remarkable. In operation for more than seventy years, not only is it the best university in the Caribbean, but it is also currently ranked in the top four percent of universities worldwide, the top two percent in Latin America and the Caribbean, and in the top one percent of the Golden Age University Rankings.

The Government’s inclusion of the University of the West Indies option in the Citizenship by Investment Programme signals its commitment to ensuring that revenues from this stream sustain this transformative organisation. And its success is already evident. With its Schools of Humanities and Education, Health and Behavioural Sciences, Business Management, and Computing and Artificial Intelligence, this institution, supported in part by the Citizenship by Investment Programme, is poised to ensure the empowerment and »

ABOVE English Harbour, a stunning destination perfect for yacht lovers located on Antigua’s southern coast.

« credentialing of its citizens, thereby enhancing the human resource capacity of the country.

The potential for national transformation goes well beyond the UWI’s inclusion in the list of CIP investment options. In partnership with the Association of Commonwealth Universities and the University of the West Indies, the Five Islands campus will be the site for a Centre of Excellence for Oceanography and the Blue Economy. The intent is to “advance intellectual progress and strengthen institutional capacity in the areas of marine science and the blue economy”. Topics of focus will be aquaculture, marine renewable energy, biotechnology and sea vegetable farming. These focal points are a natural outgrowth of the historical, cultural and economic legacy of these islands and signal a pivot towards harnessing the vast resources available in the country’s exclusive economic zone. The importance of the blue economy is evident as the islands are surrounded, defined and impacted by the ocean. Ocean-based economic activities are said to have generated well in excess of US$400 billion in revenues across the Caribbean. While traditional maritime sectors such as shipping and port management, fisheries, and tourism will continue to be significant contributors to economic development in the region and to Antigua and Barbuda, its strategic utilisation of the oceans and coasts to support sustainable national prosperity will reframe its growth potential and advance its progress to a more equitable society. The UWI Fund option offers the

ABOVE St. John’s is the capital of Antigua and Barbuda and is a popular port for ship cruises owing to its natural beauty and wealth of tourist activities.

BELOW The Five Islands campus on Antigua and Barbuda is the fifth outpost of the internationally recognised University of the West Indies, offering a host of programmes spanning Humanities and Education, Health and Behavioural Sciences, Business Management, and Computing and Artificial Intelligence.

opportunity to contribute to the country’s development and advancement through tertiary education.

All in all, Antigua and Barbuda’s Citizenship by Investment Programme, specifically the University of the West Indies option, presents a remarkable avenue for individuals and families seeking second citizenship. By partnering with the UWI Five Islands campus, applicants not only enjoy numerous advantages but also actively participate in the country’s transformation. With a renowned educational institution, expansion plans and a focus on the blue economy, Antigua and Barbuda is primed to enhance its human resources, advance intellectual progress and promote sustainable prosperity.

so relaxed”

Even our youngest guests know the secret to a wonderful holiday experience is quality time spent unwinding with the whole family. As the world’s first premium hotel group exclusively for families with children, a stay at our FAMILUX RESORTS guarantees fun and excitement for kids of all ages – and for you a well earned break in comfort and style.

“I was right, they’re

Inspiring a Wellness Revolution

A cocoon of luxury hidden in the heart of the Indian Ocean, Velaa Private Island Maldives is redefining the notion of wellness with its new Velaa Wellbeing Village.

In a world where the constant hustle and bustle dominates our daily lives, and stress and anxiety are ever-prevalent, the pursuit of true wellbeing has never been more pertinent. Finding solace and inner peace is undoubtedly one of the modern age’s most coveted treasures, and Velaa Private Island Maldives, a five-star resort set in the spellbinding Noonu Atoll, has created the idyllic sanctuary to experience this sought-after state of serenity: its new Velaa Wellbeing Village. Dedicated to creating the perfect balance of life, Velaa Wellbeing Village focuses on each guest’s individual needs, creating personalised programmes that combine body treatments, mindfulness, fitness and nutrition in the ultimate unison.

A paradise within a paradise, this haven of health and happiness invites travellers to discover a world where expertise meets excellence, pleasure intertwines with transformation, and the ancient art of touch converges with cutting-edge technology. Shrouded among the island’s lush foliage, framed by cerulean waters and pristine white sands, this is a sacred space where weary souls are welcomed with the promise of tranquillity and rejuvenation. A symphony for the senses, the restorative beauty of nature is omnipresent here, creating a peaceful space for the mind, body and soul to recuperate. The gentle

CLOCKWISE FROM OPPOSITE Entrance to Eveylaa Wellbeing, a hub for holistic wellness shrouded amongst the island’s lush foliage; taking a personalised approach to wellness, the team at Eveylaa Wellbeing Village tailors all treatments to each guest’s individual needs; Eveylaa Wellbeing Village specialises in Ayurveda, incorporating herbal medicine to prevent and treat illness.

rustle of palm leaves, the soft melodies of exotic birds, and the soothing sound of waves caressing the shoreline lull the soul into sublime stillness. The air, rich with the fragrance of tropical trees and blossoms, reinvigorates the body and mind, ushering in an odyssey of self-discovery, inner harmony and long-lasting wellness.

At the core of this otherworldly oasis lies Eveylaa Wellbeing, an embodiment of the rich healing traditions of Ayurveda, Eastern medicine and holistic healing. »

« The name “Eveylaa” — meaning “ancient” in local Dhivehi — resonates with the essence of age-old wisdom, paying homage to the timeless practices that restore balance in the body. To facilitate these cherished therapies, the treatment rooms at Eveylaa Wellbeing have been thoughtfully designed, incorporating state-of-the-art Ayurveda beds, Shirodhara stands and traditional steam boxes. In addition, Eveylaa Wellbeing specialises in osteopathy, with amenities such as a European-style steam room, modern treatment beds and a floating pod integrated into the space. With a dedicated Ayurvedic doctor and international osteopaths on hand, plus a full roster of world-class wellness professionals visiting throughout the year, this mecca of wellness embodies the full spectrum of time-honoured holistic healing.

Under the guidance of a team of experts, all of whom are well-versed in ancient healing techniques and modern scientific knowledge, guests can partake in an array of bespoke treatments at Eveylaa Wellbeing. On the medical front, a trained General Practitioner offers a comprehensive approach to wellness, taking all factors into consideration, including blood analysis, blood pressure, in-body composition and food tolerance profiles. The osteo treatments, meanwhile, combine osteopathy principles and a floating pod with physical manipulation, stretching and four-hand massage techniques to increase the mobility of joints, relieve muscle tension, reduce pain and enhance the blood supply to tissues, all in an effort to assist the body’s natural healing process. Finally, the extensive list of Ayurvedic therapies calls upon the traditional healing system of medicine based on balancing the bodily systems using diet, herbal treatment and yogic breathing techniques to prevent and treat illness.

With this multifaceted approach, it’s clear that wellness extends beyond the physical realm at Velaa Wellbeing

ABOVE As part of its Ayurvedic therapies, Eveylaa Wellbeing offers Shirodhara, a practice involving the slow and steady dripping of medicated oil or decoctions on the forehead in order to promote balance between the mind, body and soul.

BELOW At the new Yoga Pavilion and Pilates Studio, guests can enjoy a variety of yoga, meditation and breathwork sessions, all led by dedicated instructors.

Village. By the same token, mindfulness would naturally be one of the facility’s key pillars, and the brand-new Yoga Pavilion and Pilates Studio is its nourishing nucleus. Here, through private or group classes, guests can delve into the enlightening practice of yoga — whether it’s Hatha Yoga at sunrise, powerful Vinyasa Yoga at noon or relaxing Yin Yoga at sunset. For more laid-back moments, guests can embrace the quietude of meditation, breathwork or sound healing. Fans of higher-intensity workouts will also be spoilt for choice with various classical, mat, contemporary and reformer pilates sessions on offer year-round, all led by a dedicated Pilates instructor.

As your body and mind are nurtured, so is your palate at Velaa Wellbeing Village. Offering an array of nutritious, light and colourful dishes, the recently launched Faiy Restaurant puts healthy eating front and centre. “Faiy”, which translates to “leaf” in the local dialect, pays homage to both the restaurant’s lush, tropical garden setting and its commitment to organic, nutrient-packed cuisine. »

« By utilising only the highest quality ingredients, the menu emphasises clean, unprocessed and whole foods that remain true to their natural state. Separated into two styles, FRESH and SPA, the dishes have all been devised with a holistic and healthy approach to living. The FRESH selection offers a diverse range of plant-based and raw culinary creations infused with intriguing Asian flavours that are perfect for any palate. The SPA selection, on the other hand, takes cues from pattern diets that prioritise taste while adhering to a low-carbohydrate, vegan, gluten-free and Mediterranean-style food philosophy. The wellness cuisine at Faiy perfectly complements the healing treatments of Eveylaa Wellbeing, with a nutritionist overseeing the cohesion between both facilities.

What makes a trip to this Maldivian dreamscape all the more enchanting is that these elements of a life welllived trickle far beyond just the serene enclave of Velaa Wellbeing Village. Every facet of Velaa Private Island in its entirety has been meticulously curated to deliver the pinnacle of comfort and enjoyment. From the opulent residences to the elegant overwater villas and chic beach houses, each of the 47 accommodation options celebrates hospitality excellence through carefully considered design and impeccable attention to detail. Infused with authentic Maldivian elements, each lodging seamlessly integrates

CLOCKWISE FROM TOP

LEFT Wellness-focused restaurant Faiy sits within Velaa Private Island’s verdant tropical gardens, overlooking the resort’s award-winning golf course designed by golfing legend José María Olazábal; the interiors of Faiy are designed to usher in feelings of calmness with a subdued palette and natural materials incorporated throughout; a delicious and nutritious dish off the menu at Faiy: Tasmanian ocean trout stuffed with baby spinach and mushrooms, served with mango sauce and pineapple; to ensure cohesion between Faiy and Velaa Wellbeing Village, the chef works with a nutritionist to devise the healthy cuisine on offer.

the indoors with the outdoors, allowing guests to revel in the breathtaking beauty of their surroundings. The finer things in life take precedence, too, with luxurious touches such as private infinity pools, plush furnishings, lavish bathrooms with rain showers, expansive exterior spaces and smart-home integrations incorporated into every villa. Each guest also has the services of a dedicated butler on hand to see to any request, guaranteeing the most relaxing stay.

Visitors can also look forward to an array of exciting experiences on the island, with a myriad of complimentary recreational activities on offer, including tennis lessons with a pro player, various water sports, and golf at the award-winning course designed by Spanish golfing legend José María Olazábal. Sunset cruises on a sumptuous yacht, private seaside picnics and guided snorkelling adventures are just a taste of the magical moments that await at Velaa Private Island Maldives. Not to mention an evening spent savouring dinner over the water at the resort’s acclaimed fine-dining restaurant, Aragu, which takes guests on a gastronomic voyage punctuated with flavour and finesse. Whether you seek adventure, relaxation, culinary delights or a transformative wellness experience, Velaa Private Island Maldives delivers on all fronts, promising an unforgettable escape in an unparalleled tropical paradise.

Sandua . collection designed by Robin Hapelt

EXCEEDING EXPECTATIONS

Home to an array of sumptuous accommodations, six superb restaurants and bars, and a soul-soothing spa, Waldorf Astoria Dubai Palm Jumeirah shines as a beacon of elevated luxury in Dubai.

Holding pride of place on Dubai’s iconic treeshaped island, Waldorf Astoria Dubai Palm Jumeirah is a prestigious five-star resort that has continued to delight guests with top-tier hospitality since its opening in 2014. Offering a harmonious blend of elegance, comfort and indulgence, this 319-key address pulls out all the stops with its refined service, exceptional amenities and chic, timeless ambience.

With a strong emphasis on leisure and relaxation, the hotel offers various on-site activities to pique any interest. Guests can enjoy a game of tennis; try their hand at water sports like wakeboarding and jetskiing; take a relaxing sunset cruise; or relish endless hours of fun at the floating waterpark. The state-of-the-art fitness centre provides a space for guests to maintain their fitness routines, while Coco’s Kid’s Club ensures that younger visitors have an unforgettable and entertaining stay.

For those in search of the ultimate pampering, Waldorf Astoria Dubai Palm Jumeirah boasts an exquisite spa where guests can unwind and rejuvenate while revelling in luxurious treatments inspired by exotic places and local customs. Nestled within the resort’s stunning grounds, this haven of tranquillity comes complete with whirlpool hot tubs, conventional and herbal steam rooms, saunas, experience showers, and several deluxe treatment rooms — including the plush Waldorf Astoria Spa Suite, an incomparable sanctuary of serenity with its own facilities inside. Using traditional practices and top-of-the-line products, highly skilled therapists provide personalised services tailored to each guest’s needs

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TOP LEFT Offering 319 elegant accommodations, a sublime spa and a variety of restaurants, Waldorf Astoria Dubai Palm Jumeirah is the idyllic retreat for those in search of refined luxury in Dubai; set on the iconic Palm Jumeirah island, Waldorf Astoria Dubai Palm Jumeirah is located right on the beachfront; the Waldorf Suite at Waldorf Astoria Dubai Palm Jumeirah boasts a stunning dining and living area that overlooks the Arabian Gulf.

and preferences, promising a memorable and unique experience. From soothing massages to invigorating body scrubs and facials, the spa’s diverse menu offers a comprehensive range of therapies designed to promote relaxation, balance and overall wellbeing.

Equally as enchanting, the hotel’s rooms and suites envelop guests in a cocoon of elegance. Outfitted with designer furniture and lavish finishes, each accommodation spotlights the beauty of the surrounding shoreline, featuring a beach-inspired palette of ebony, ivory, soft sand and baby blue. With floor-to-ceiling windows and doors, plus private balconies, these sumptuous spaces are flooded with natural light and offer breathtaking views of the Arabian Gulf and Dubai’s legendary landmarks beyond.

It’s not only the rooms and suites that take full advantage of the property’s prime location — every aspect

of the resort has been envisioned to lap up this seaside splendour. From the duo of temperature-controlled pools to the dining venues and even the event areas, every space overlooks the glittering waters. What’s more, guests also have access to a 200-metre-long stretch of private beach, where they can sit back, relax and soak up the sunshine in between taking a dip and sampling a delicious sip or snack from the hotel’s extraordinary culinary team.

In addition to the waterside oasis of Palm Avenue, Waldorf Astoria Dubai Palm Jumeirah houses a trove of foodie experiences showcasing flavours and cuisines from around the world. Guests with a sweet tooth can indulge in a classic afternoon tea at Peacock Alley, or cocktail connoisseurs can head to Serafina Bar for a sublime sundowner made using premium spirits. At Mezzerie, western influences coalesce with Arabian touches to deliver an ever-changing international taste adventure. From Indian to South American and every cuisine in between, Mezzerie offers unique themed menus seven nights a week, delighting diners with a plethora of dishes, all cooked to perfection.

At LAO, home-style Asian fare takes centre stage, ushering guests on a gastronomic odyssey where authentic spices, sauces and cooking techniques permeate each meal. To the backdrop of a beautiful wood-clad dining room or on an alfresco terrace overlooking the hotel’s verdant gardens, guests can sample comfort-food favourites and age-old

CLOCKWISE FROM BOTTOM LEFT At LAO, guests can expect to savour delicious home-style Asian fare, such as these Chicken Siew Mai dumplings; Italian chef Carmine Faravolo helms the award-winning Social restaurant at Waldorf Astoria Dubai Palm Jumeirah; honouring the rich history of pearl diving in the United Arab Emirates, The Pearl Club is an exclusive hideaway nestled within the hotel that offers panoramic views of the Palm Jumeirah and Dubai skyline.

classics from Thailand, Vietnam, China and Indonesia. Overseen by talented Chef de Cuisine Bayu Fidiyanto, LAO’s creations teem with aroma and flavour, with highlights such as papaya salad, chicken satay, prawn red curry, beef rendang and mango sticky rice on the menu.

For gourmands craving a dose of Italian culinary excellence, dining at the hotel’s award-winning restaurant, Social, is an unmissable occasion. After recently undergoing a revamp, this sophisticated spot — led by acclaimed Italian chef Carmine Faravolo — impresses diners with its thoughtfully curated dishes prepared using high-quality produce and authentic techniques. Guests can tantalise their tastebuds with an extensive à la carte selection or go for gold with the “In the Heart of the Kitchen” chef’s table experience, offering an array of modernised “nonnastyle” masterpieces specially tailored to their preferences. Brimming with flavour and finesse, all of the dishes at Social personify Carmine’s playful take on authentic Italian cuisine that he learned and perfected from his nonna, and are delivered with care and passion in a laid-back, convivial ambience.

Lauded with one toque from Gault&Millau in 2023, Social is the cherry on top of Waldorf Astoria Dubai Palm Jumeirah’s already cherished offerings. A paragon of all things luxurious, this hotel consistently exceeds expectations, delivering a seamless stay awash with culinary delight, attentive staff and a wealth of first-class entertainment.

MEDITERRANEAN BLISS

Cheval Blanc St-Tropez has opened for its sought-after summer season, inviting travellers on a luxury-steeped journey brimming with exquisite spa and wellness offerings, Michelin-starred culinary delights and breathtaking seaside vistas.

Nestled along the pristine Mediterranean coast, sandwiched between sun-kissed shores and fragrant pine trees, Cheval Blanc St-Tropez is a true sanctuary of serenity that seamlessly blends timeless elegance with contemporary sophistication. Open for the summer season as of 11 May 2023, this coveted Côte d’Azur Maison has unveiled an array of new spa and wellbeing offerings designed to leave guests feeling relaxed and revitalised.

Partnering with renowned beauty brand Guerlain, Spa Cheval Blanc St-Tropez has curated a superb selection of exclusive treatments that focus on pampering the body, mind and soul. Among the highlights is the new ultra-draining generation of the Saint-Tropez Sculpt. Combined with the firming and remodelling powers of radiofrequency, this revolutionary massage therapy sculpts, refines and shapes the silhouette in record time, delivering remarkable, immediately visible results.

Meanwhile, The Aura Divine massage beckons those looking to be transported to a state of utter solace. To the backdrop of calming sounds emanating from reverberating crystal bowls, this unique treatment incorporates the soothing powers of blue labradorite stones, working their magic on both the face and body to restore inner peace and harmony.

Staying true to its all-encompassing approach to wellness, hair is not forgotten in the quest for complete

CLOCKWISE FROM TOP LEFT The chic Cheval Blanc St-Tropez Maison holds a prime position on the stunning Côte d’Azur coastline © F. Nannini; “The Great Aioli”, one of the dishes off the menu at three-Michelin-starred La Vague d’Or © R. Haughton; an elegant couple’s treatment room at Spa Cheval Blanc St-Tropez © Mr Tripper.

rejuvenation at the Cheval Blanc St-Tropez Maison. With its new, specially designed sun preparation ritual, Art of the Tropezian Prelude, hair is gently restored and preserved from root to tip, ensuring it remains vibrant and healthy throughout the day.

Further adding to its burgeoning roster of invigorating experiences, the Cheval Blanc St-Tropez Maison has also unveiled a space dedicated to the health and beauty of the hands and feet. The brainchild of renowned podiatrist Bastian Gonzalez, the Reverance by Bastian Studio offers passionately crafted, specialist treatments that deliver the utmost care to guests’ hands and feet. »

« Beyond the spa experience, Cheval Blanc St-Tropez is also a haven for foodies. Nutrition plays an integral part in wellbeing, and in line with presenting a holistic wellness offering, the Maison has worked with dietitian Virginie Rodriguez to devise a selection of healthy meals to cater to each guest’s dietary needs. Whether diners are vegetarian, vegan or lactose intolerant, a meal is available for every preference, created upon request by the chef using thoughtfully chosen ingredients. Spotlighting the purity of nature’s bounty, these bespoke culinary creations are free from refined sugars, fatty acids and processed ingredients, and come complete with a low glycaemic index. Moreover, most of the produce is sourced from local organic farms, ensuring it is as fresh and sustainable as possible.

Of course, as is customary of the Cheval Blanc brand, the beauty of the dining setting always perfectly complements the finesse of the food — and this is everevident at La Terrasse. Here, while the sun beams overhead, guests can savour breakfast and lunch under the shade of pine trees, accompanied by the soothing hum of cicadas.

Come evening, romantic dinners at La Terrasse are further enhanced by a weekly musical rendezvous on the Riviera. As the sun sets, musicians fill the air with enchanting melodies while waves lapping the shoreline provide a magical milieu for this unforgettable soirée.

Those seeking a more haute cuisine affair can indulge in the culinary masterpieces of celebrated chef Arnaud Donckele at La Vague d’Or, the Maison’s esteemed threeMichelin-star restaurant and the only one of its kind in Saint-Tropez. Embracing the spirit of the surrounding terroir, this elegant dining venue places great importance

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LEFT The Mediterraneaninspired culinary offerings at Cheval Blanc St-Tropez incorporate a variety of locally sourced ingredients © R. Haughton; the sun-kissed sanctuary of Cheval-Blanc St-Tropez boasts a private pool and beach © R. Haughton; the Maison’s magnificent interiors take cues from the colours of the Côte d’Azur © V. Mati.

on local producers, forging strong relationships with fishermen and farmers in the area. These passionate collaborations infuse the dishes with infinite flavours and capture the essence of the region’s rich and vibrant culinary heritage. Celebrating its tenth anniversary this August, La Vague d’Or continues to shine as a beacon of culinary excellence in the Côte d’Azur, promising an extraordinary dining experience time and time again.

Reflecting the glamorous and idyllic character of Saint-Tropez, the thirty rooms and suites at Cheval Blanc St-Tropez boast breathtaking views of the sea, the enchanting pine forest or the illustrious village of Saint-Tropez itself. Each room offers a postcard-worthy experience, with most featuring a terrace or spacious balcony enveloped in the intoxicating scent of the surrounding Meditterean flora. Conveniently located just a short stroll from the town centre while having direct access to a private beach and onsite infinity pool, guests are spoilt for choice on how to spend their days in this slice of French paradise.

More than just a luxury retreat, Cheval Blanc St-Tropez is an oasis of tranquillity and indulgence, where every aspect of the guest experience is meticulously crafted to create unforgettable moments. From the rejuvenating spa treatments to the superb culinary offerings and sublime surroundings, this Maison epitomises the art of refined living on the Mediterranean coast.

Cora Cora Maldives is a smart choice for travelers of all ages, offering a relaxed, fun and hassle-free stay. Cora Cora Maldives is located in Raa Atoll & surrounded by a calm 100-hectare lagoon, rich with vibrant corals, fish & lush vegetation.

The five-star contemporary resort has 100 villas, and all have expansive views of the Indian Ocean. Some are overwater and some on the beach - each one has been expertly designed to reflect the spirit of Freedom “the resort’s motto” and is prevalent in all the nine accommodation categories.

With four restaurants, two bars, one of which is a café and ice cream stop - all included in your Gourmet Meal Plan®, the next drink or bite to eat is never far away.

200-plus team members all exude joy, energy, and a spirit of fun, which infuses the island with good-time vibes that guests feel everywhere, from the beaches to the bars.

Cora Cora Maldives is packed with bold experiences that guests will treasure for a lifetime. They are free to explore the heritage site, hit the water and zone out in the spa. Sound Healing classes, a peek into the past and heaps of water sports are all included!

Property & Design

SHAPING SENSIBLE SPACES

Ever-inspired by the creative process, Danish-born,

New York-based

interior

and architectural

designer Thomas Juul-Hansen aims to design ageless spaces that flawlessly fuse form with function. FOUR sits down with the Harvard graduate to learn more about his passions, principles and latest projects…

TELL US A BIT ABOUT YOUR FIRM, THOMAS JUULHANSEN, LLC…

My firm specialises in high-end residential architectural design, occasionally segueing into the hospitality realm. Our primary mission is to create residential designs that are as pragmatic as they are beautiful. Prioritising pure, natural materials and craftsmanship allows us to achieve truly timeless design.

The goal with everything we do is to create something that doesn’t seem to age, whether just completed or after being lived in for a decade or more. We create warm spaces that are still modern — evoking emotion and character. Architecture is really all about feeling — you want to walk into a space that feels good from the moment you step into it.

TELL US ABOUT YOUR BACKGROUND…

I received my BA in Architecture from the University of Miami and an MA in Architecture from Harvard. I began working for Richard Meier & Partners (now Meier Partners). For the next couple of years, I was fortunate enough to work with a team of people there who were diligent, focused, and smart. Through their tutelage, I learned how to master the tools to create designs and drawings and, importantly, how to make them as close to perfect as they could be. This precision and thoughtfulness in design are the critical skills that have remained important throughout my career.

I really disliked business school, and when I first started studying architecture, it was primarily a means to an end. However, the more I dedicated myself to the craft of architecture, the deeper my passion for it grew. I love to create; for me, making something and being a part of the creative process is extremely satisfying and rewarding.

CLOCKWISE FROM LEFT Thomas Juul-Hansen; dining area in a model residence at 96+Broadway © Evan Joseph; the beautiful lobby at 96+Broadway features a front desk carved out of a solid block of travertine © We are Visuals.

WHAT ARE SOME OF YOUR FAVOURITE PROJECTS YOU’VE WORKED ON?

Honestly, it’s difficult to say — I am proud of all my work and love them equally. The design and construction process from start to finish takes years, and it takes a lot of back and forth to source the perfect materials and to fight for thoughtful designs that ensure the building’s integrity and value. The projects become almost like a child you birth and want to protect and nurture so they can become the best they can be.

WHAT ABOUT YOUR LATEST PROJECT, 96+BROADWAY — COULD YOU SHED SOME LIGHT ON THIS?

96+Broadway is a building designed with a deep appreciation and respect for its surrounding community, as it was conceptualised with functionality at the forefront. The Upper West Side is very much a neighbourhood where young families settle and long-time New Yorkers reside, so we wanted 96+Broadway to fit right in with providing that familiar sense of home and practicality in every aspect of its design. Working with JVP as the developer for this project has been such a pleasure because they are not only invested in the economic success of their projects but also genuinely take pride in the quality of their end-product. That’s why the commitment to using the highest-quality natural materials is my favourite thing about this project. Everything was selected and built for 96+Broadway to last; we didn’t cut any corners. All kitchen cabinets are solid oak, bathrooms are clad from floor to ceiling with solid marble tile, and the pool features travertine surfaces as well as custom-designed Hemlock wood panelling. Even the lobby’s front desk is carved out of a solid block of travertine. This project has so many incredible stand-out features that were created with much thought and consideration for the people who will inhabit this space which certainly appeals to me as a designer.

ANY ACHIEVEMENTS IN YOUR CAREER THAT STAND OUT THUS FAR?

I have been fortunate to have had a few outstanding experiences and achievements throughout my career. Befriending Jean-Georges Vongerichten was definitely one of the highlights. He gave me one of my first jobs designing one of his restaurants in New York City, which was the start of our business partnership and, ultimately, a huge game-changer for me. Another achievement was

winning the bid for 505 W 19th, our first ground-up building. Getting such an incredible commission early in my career was life-changing. I would also say completing my tenth building in New York City is a huge milestone. Winning the bid for Sutton Tower, an 850-foot-tall tower in Manhattan’s historic Sutton Place, is the most recent high point.

WHAT’S NEXT FOR YOU AND THE COMPANY?

We’re excited to start diving into smaller residential projects that we can execute ourselves from start to finish. This will be the first time we will be able to set our own parameters with no limitations — with our own creative flow and an extraordinary amount of freedom. We currently have three standalone single homes being developed along the North Fork in Long Island, and we expect the first house to be completed in about a year and a half, with the others following six months after.

TOP LEFT Bedroom of a model residence at 96+Broadway © Evan Joseph.

TOP RIGHT 96+Broadway is located in New York’s Upper West Side neighbourhood © We are Visuals.

GRAND DAME OF THE DOLOMITES

During my 13-year career as a professional alpine skier between 1993 and 2006, I often wondered why there were no renowned chalets in Val Gardena like the ones I knew from alpine locations such as St. Moritz, Courchevel, Vail, and Aspen. But then, I found the perfect place to build such a chalet.

At the end of the road, in the top corner of Ortisei, there was an old farm in a quiet location between meadows and forests with a stunning view. It was exactly what I had dreamed of since childhood”, remarks Isolde Kostner, owner, and creator of the stunning Chalet Vilaiet in Ortisei.

Although it then took a while for Vilaiet to come to fruition, the wait for this luxurious chalet on the slopes of the Dolomites was worth it. Created for exclusive use, the villa allows discriminating guests a premium alpine getaway that brings together pristine nature, paradisiacal hiking trails, and a true winter wonderland come ski season.

Whether for a romantic getaway for two, a cosy couple’s holiday, or with friends and family, the Chalet Vilaiet private holiday home has been designed to ensure an exceptional and luxurious retreat that takes care of everything.

Covering 386m² and spread over three floors, the villa can sleep up to 6 guests while providing enough additional space for people to comfortably relax, entertain, or exercise. In fact, Chalet Vilaiet boasts a wellness area to

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Chalet Vilaiet’s warm glow welcoming you home during the winter months; 360-degree Alpine panorama; Vilaiet’s stateof-the-art wellness area.

suit all your relaxation and fitness needs. Located in the basement, the 150m² of dedicated wellness area comes complete with a Technogym treadmill and multifunctional workout bench, massage room, steam room, Finnish sauna, waterfall and snow showers, as well as a relaxation area featuring loungers, a TV, and bar for your post-workout recovery needs.

Guaranteeing style, comfort, and a serene atmosphere at every turn, the villa’s decor seamlessly blends traditional

Created by world ski champion Isolde Kostner, the stunning private Chalet Vilaiet offers the perfect base for an unrivalled mountain ski experience in the Italian Alps.

alpine elements with a modern aesthetic, giving it a timeless finish. Likewise, chic details and unique hand-picked pieces give the chalet a truly special character that feels like a luxurious home away from home.

In addition to its architectural finesse, the inspiring and unobstructed views of the rock formations that form the Dolomites from the villa’s panoramic windows are supremely captivating.

“Providing discerning guests with absolute privacy is particularly important to me. The view of the millionyear-old rock strata should entice us to relax and connect with nature. Chalet Vilaiet is a place where you can immerse yourself in another world and leave everyday life behind”, comments Isolde.

Furthermore, the name itself comes from the Latin for hamlet (Vila) and moment (aiet), hoping that it inspires a brief moment of calm and serves as a retreat from the everyday hustle and bustle.

Isolde continues, “My idea was to create a place where nature, idyll, and origin are brought to the fore again, and every moment of the holiday is lived and enjoyed.”

And this is what can truly be felt at Chalet Vilaiet: the authentic ambience of a luxury, homely chalet with all

the amenities you could wish for, while, above all, reflecting respect for history and the surrounding environment. With this in mind, the incredible access to the snow-covered peaks the villa offers during winter can’t be overlooked.

“Chalet Vilaiet is naturally very popular in winter, especially among ski fans, as it offers ski-in, ski-out access, and luxurious comforts. We are located at the edge of the red Ortisei Furnes piste, which allows guests to optimise their time skiing”, says Isolde.

As a region that boasts completely interconnected ski resorts within the adjacent valleys of Alta Badia, Val Gardena, and Cortina, guests have quick and easy access to one of the world’s largest lift and trail systems. Guests at Chalet Vilaiet have the best of both worlds: utmost privacy yet proximity to all the skiing and local village amenities.

Prices are based on the exclusive use of the chalet for up to 6 guests and include; full gourmet catering, butler and daily cleaning services, in-resort driver shuttle service, and complimentary experiences such as in-chalet wine tastings and guided skiing.

www.vilaiet.it

CLOCKWISE FROM ABOVE Spacious yet cosy and finished to the highest specifications; Vilaiet’s waiting and butler service; gourmet catering from the in-house chef; scenic views from the luxurious bedrooms.

RETURN TO THE ESSENCE OF DINING

Belgian brand Fine Dining & Living has one overarching goal: to enhance the eating experience through its beautiful, functional and high-quality tableware. With Fine2Dine, this is achieved by going back to the fundamentals of dining, highlighting its purity and pertinence.

Brought to the market in 2016 by Geel-based company Aerts NV — now rebranded as Fine Dining & Living — Fine2Dine is a homage to dining in its most unadulterated form. Through its multiple inspiring, high-quality, and, most of all, pure products, the essence of dining is showcased in all its glory. This can be seen in two ways: Fine2Dine offers tableware with clean lines and organic hues that reinforce the presentation of any dish. On the other hand, the products are crafted with pristine natural materials that retain their strength, durability and beauty.

The idea is to inspire chefs from this point of view: using Fine2Dine’s tableware as a muse, chefs can transform raw, untainted ingredients into culinary magic, presented on a plate that perfectly accentuates the food’s inherent delicacy. It’s about catching the cook’s attention, stimulating their thoughts about the desired dish and the accompanying presentation, and setting the wheels in motion for them to achieve their gastronomic ambitions. Without the chef’s creativity, an ingredient is nothing more than a suggestion. They must harness their inspiration, combine it with inventiveness, and turn the natural product into

OPPOSITE Fine2Dine’s beloved Umi range is characterised by a mix of soft and robust textures lacquered in dark green and blue shades, all finished with an authentic reactive glaze.

ABOVE Fine2Dine offers a selection of mugs that can be mixed and matched with various ranges, along with a bigger saucer that adds extra space for tea-time treats.

a successful recipe that separates a culinary experience from bland nourishment.

To ensure this creativity isn’t stifled, Fine2Dine attempts to produce complete collections — so if chefs need a matching dinner plate, saucer and bowl to serve their gourmet masterpiece, they have every necessary vessel at their disposal. And to keep up with the ever-evolving nature of the hospitality industry — whether it’s current trends or fluctuating customer demand — Fine2Dine regularly adds new products to its existing ranges like its Ceres, Escura, Nova and Usko styles.

One of Fine2Dine’s latest releases is the Universal Saucer. Its ubiquitous design ensures that the saucer pairs perfectly with a variety of the brand’s finest cups and mugs, offering users the extra opportunity to pick and choose different ranges to suit their personal style and preference. With each universal saucer able to coordinate with five separate collections — Dune, Escura, Nova, Ceres and Usko, which all come with a two-year chip warranty — users can mix and match to their heart’s content! That’s not all, though — with a selection of complementary side plates to pair with the saucers, users can now enjoy all the space they need to savour that extra slice with their coffee »

« or tea. In addition, a salt and pepper shaker, a tapas dish and teapots have also been added to these ranges — so the combination options are truly endless.

Another highlight of the Fine2Dine brand is the Dune Blue range. As its name suggests, this tableware takes cues from the hues of a dune-dotted shoreline. Its aesthetic blends intense, warm sand-coloured notes with a deep ocean blue reactive glaze softly entering the surface like a gust of wind crossing the dunes. Created with the most joyful of gatherings in mind, this high-quality porcelain tableware range features elegantly rounded borders perfectly contrasted by robust and strong shapes. Its presence on any table promises to provide an awe-inspiring dining experience.

Equally as eye-catching, the European-made Glister range adds a bright sparkle to any tablescape, making a bold statement that entices the mind and palate. Oozing sophistication and demanding attention, this flamboyant selection of plates and bowls are made of stoneware and contain glittering gold crystals, giving the entire range a luxurious look. Originally only comprising glistening pieces with uneven, raised edges, this range has recently expanded to include a selection of new and exclusive patterns that are sure to add that extra wow factor to any dinner party.

From audacious to soft and subdued, there’s a style for every setting in Fine2Dine’s repertoire. Those looking

CLOCKWISE FROM TOP

LEFT The Dune Blue tableware range boasts elegantly rounded borders perfectly contrasted by robust and strong shapes; the luxurious Glister range features glittering gold crystals that add a touch of sparkle to any table; with a deep ruby hue, the Tapa range offers a stylish selection of plates and bowls perfect for laid-back gatherings; with its rich blue and green colour palette, the Japanese-inspired Umi range is the perfect vessel for serving flavourful Asian-inspired fare.

for a more pared-back look will find solace in the Tapa range with its rich, earthy tones and graceful shapes. Made of strong and durable porcelain, this hand-dipped tableware delights every guest with its deep ruby colour, clean lines and refined appearance. The delicate contrast between the subtle shimmers in the reactive glaze and the faintly speckled matte tones offers a stylish canvas for the presentation of any culinary creation.

Umi, meanwhile, exceeds all expectations with its Japanese-inspired aesthetic. Characterised by a mix of soft and robust textures lacquered in dark green and blue shades, all finished with an authentic reactive glaze, this collection is ideal for serving flavour-packed Asian fare. High quality and full of personality, the Umi range takes “art on a plate” to new heights.

No matter what a chef’s vision is for their gourmet masterpiece, Fine2Dine has a plate, bowl, cup and saucer to make this dream a reality. After all, diners eat with their eyes first, and Fine2Dine makes creating a visual statement easier than ever — guaranteeing the success of any and every meal.

Find out more about Fine2Dine and its collections at fine2dine.com or finediningandliving.eu

The frameless premium sliding door provides a limitless space experience full of light, air and atmosphere.

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LIVING THE BEST VIEW.