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T H E R O A D TO HAPPINESS | N ORTH AMERIC A | 2019

TRAVEL JOURNAL

TRAVEL JOURNAL Volume 3–2019 •••R&C Front Cover_Spine 2019.indd 1

DELICIOUS JOURNEYS

ESCAPOLOGY Little Inspirations and Big Ideas for Escaping in Style

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CITIZEN OF THE WORLD

Ethical Cuisine takes Center Stage in 2019

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Hugh Jackman Q&A, including his life after Wolverine.

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RANGES, APPLIANCES, FINE CABINETRY & ACCESSORIES

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The Quintessential Kitchen Details are brought to life in a careful and meticulous manner, carried out by master artisans to become timeless works of art. Follow our tradition at www.officinegullousa.com

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BE THE BEST-DRESSED MAN IN THE ROOM

When you wear great clothes that fit perfectly, you project ease and confidence to the world. Get the look by visiting the independent shops of the Sartorial Group. Each one features curated collections of luxury menswear including Made-to-Measure, personalized service and in-house tailoring in a relaxed, clubby atmosphere.   

FLORIDA

INDIANA

NEW YORK

JOHN CRAIG

RALEIGH LIMITED

WOODBURY MENS SHOP

132 S. Park Ave. Winter Park, FL 407.629.7944

8702 Keystone Crossing Indianapolis, IN 317.844.1148

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johncraigclothier.com

1258 Third St. South Naples, FL 239.434.2115 135 Breakwater Ct. Jupiter, FL 561.406.6858 5555 Tamiami Trail N. Suite G15 Naples, FL 239.596.5374 280 Village Main ST. #950 Ponte Vedra Beach, FL 904.686.1501

ILLINOIS SYD JEROME

sydjerome.com

raleighlimited.com

woodburymenshop.com

MASSACHUSETTS

TENNESSEE

MR. SID

LEVY’S

1211 Centre St. Newton Centre, MA 617.969.4540

3900 Hillsboro Pike, #36 Nashville, TN 615.383.2800

mrsid.com

49 Northern Ave. Boston, MA 857.310.5813

NEW JERSEY GARMANY

garmany.com

levysclothes.com

TEXAS M PENNER

mpenner.com

1180-06 Uptown Park Blvd. Houston, TX 713.527.8200

121 Broad St. Red Bank, NJ 732.576.8500

20 N. Clark St. Chicago, IL 312.346.0333

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TRAVEL JOURNAL RELAIS & CHÂTEAUX NORTH AMERICA PRESIDENT, NORTH AMERICAN DELEGATION Daniel Hostettler DIRECTOR, MEMBER SERVICES NORTH AMERICA Brenda Homick

EDITORIAL & DESIGN EDITORIAL DIRECTOR Owen McDonald CREATIVE DIRECTOR Leslie Singer ART DIRECTOR Susan Dumas CONTRIBUTORS Sherri Daley, Jenny Davis DIRECTOR OF PRODUCTION/CIRCULATION Christine Hamel MANAGING DIRECTOR Toni Allende

ADVERTISING & SPONSORSHIPS SPONSORSHIP DIRECTOR Kim Hewson ADVERTISING DIRECTOR Shae Marcus PARTNERSHIP DIRECTOR Jena Kaneshiro ADVERTISING ACCOUNT MANAGERS Karen Azzarello,

Monica Delli Santi, Frank Rosa ADVERTISING SERVICES DIRECTOR Jacquelynn Fischer

CHAIRMAN Carroll V. Dowden PRESIDENT & CEO Mark Dowden SENIOR VICE PRESIDENTS Shae Marcus, Carl C. Olsen VICE PRESIDENTS Nigel Edelshain, Rita Guarna, Christine Hamel CONTROLLER Agnes Alves PROPERTY & PARTNERSHIP INQUIRIES

Kim@TravelJournalMagazine.com ADVERTISING QUERIES

Shae.Marcus@WainscotMedia.com.

Travel Journal magazine is published by Wainscot Media and 77 East Group, 1 Maynard Drive, Park Ridge, NJ 07656, on behalf of RELAIS & CHATEAUX, 250 Park Avenue, New York, NY 10177. Copyright ©2019 by Wainscot Media, LLC. All rights reserved. The material in this publication may not be reproduced in any manner, in whole or in part, without the express written permission of Travel Journal magazine’s publisher.

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TRAVEL JOURN WELCOME!

P hilippe G ombert International President Relais & Châteaux

Welcome to Relais & Châteaux Travel Journal. We hope you enjoy this magazine experience, created exclusively for our 2019 guests. This is a special year for Paris-based Relais & Châteaux. Our network of 580 incomparable hotels and restaurants in more than 60 countries is strongly united behind the principles of ethical cuisine. The global campaign behind it is called “Creating Delicious Journeys.” It is connected to our work with UNESCO, Slow Food Nations, World Oceans Day and other organizations committed to protecting the environment and local cultures—“arts de vivre,” as we like to say. You will discover in these pages how many of our great chefs and innkeepers are collaborating with these efforts. Each inn, restaurant and spa is singular and true to its own past, while the Relais & Châteaux alliance continues to evolve.

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SUITCASE ILLUSTRATION/SHUTTERTOCK.COM

D aniel H ostettler President North America Relais & Châteaux

TOP PHOTO BY DAVID NAKACHE; BOTTOM PHOTO BY CHIP RIEGEL

We chose the word and concept of “delicious” to define the Relais & Châteaux brand in 2019 because “delicious” is a feeling, a thought—universally recognized and overcoming barriers to understanding. It’s a simple word. In a complicated and often anxious world, it is a poetic invitation to share a moment of joy with us. Expect to see more culinary innovation across our alliance in the coming months. We recommend beginning your own “delicious journey” right now by spending some time with Relais & Châteaux Travel Journal.


N AL CONTENTS FEATURES 36

Beaches of Relais & Châteaux The perfect beach vacation is where you find it. We have found it for you.

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Delicious Journeys Sustainable cuisine is the responsible way to dine, imbibe and indulge.

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ESCAPOLOGY

CUISINE

The Grand Canyon turns 100 in 2019; pets flying in style; keeping your travel bling safe; celebrating a great stay with a special onesie.

A mountaintop wine cellar fit for the gods; Middle Earth discovered in Vermont; dining out on southern charm in Charleston, SC.

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THE GOOD LIFE The proper way to lounge on a great lawn; an amazing 40th anniversary in pictures for a historic inn; art tourism is alive and well.

SUITCASE ILLUSTRATION/SHUTTERTOCK.COM

TOP PHOTO BY DAVID NAKACHE; BOTTOM PHOTO BY CHIP RIEGEL

Citizen of the World Hugh Jackman on his life after Wolverine, his world tour and global stardom.

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Directory

64

Listings

SENSES

ARCHIVE

Napa Valley is wondrous for wine, but there’s a spa experience there that takes it to another level; discover a secret spa deep in the forests of northern Pennsylvania.

Four magnificent Relais & Châteaux inns undergo meticulous design upgrades from beach chic to New England coastal classic to rustic woodland escapes.

33 LIAISONS Love is all around when wedding parties take over exquisite inns for an entire weekend; eloping is a thing again, and we know the perfect place for it.

Cover/Getty Images

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ESCAPOLOGY

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THE GRAND CANYON TURNS

IN GRAND STYLE By Sherri Daley

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een up close for the first time there is a profound sensation, often described as “spiritual”—a rush of primal awe that’s rare in the mobile phone age. The majestic Grand Canyon places you under a primordial spell to better enjoy its dizzying topographies: deserts, cliffs, rock formations and “purple mountain majesties” immortalized in “America the Beautiful” well over a century ago. It’s taken two billion years for forces to shape the fractal beauty of the Grand Canyon, and generations have come to admire it. The Canyon’s greatest fan and protector was President Theodore Roosevelt, who said, “You cannot improve on it. But what you can do is keep it for your children, your children’s children and all who come after you, as the one great sight which every American should see.”

BILL VORASATE/GRAND CANYON/GETTY IMAGES

In 2019 the Grand Canyon National Park celebrates its centennial, marking 100 years since it became a protected national treasure. This year, adventurers arriving here will find everything from commemorative geoscientific expeditions to unhurried afternoons observing wildlife. There’s a Centennial Summerfest and Star Party with food and local craft brews, and cultural demonstrations by local Native American tribes. In September, there’s the annual art celebration that draws thousands. Most centennial events take place at the Canyon’s South Rim where there is ample food, lodging and shuttle service. However, astute travelers also visit the North Rim, 220 miles away. There is only one very long road from civilization up to the North Rim which is at a much higher elevation, nestled in the Kaibab National Forest, and only open from May to October. Over five million tourists visit the Grand Canyon each year—but only about 10 percent go to the North Rim. Up there it’s just you…and nature.

Grand Canyon visits average five to seven hours, according to park surveys. Most are daytrips, and the surrounding landscapes are hot competition for the main attraction. There are actually five national parks in the immediate region, all easily reached by car. Tauck Tours, for example, makes it a first-class road trip on their Spirit of the Desert itinerary, co-designed with documentary filmmaker Ken Burns. Mother Nature so loved this part of the world that she didn’t stop at the magnificent Grand Canyon. Rock bridges and mesas grace nearby Arches National Park and Canyonlands, stone towers that look like giant chess pieces dominate Bryce Canyon, the flaming sunsets at Zion are legendary and, with a little help from early humanity, there are the surreal primitive cave drawings at Capitol Reef. The Havasupai Tribe maintains a reservation about a four-hour drive from the South Rim where they welcome visitors to enjoy the scenery and even camp out. Reservations well in advance are recommended, but hardy hikers are rewarded with stunning landscapes, waterfalls and desert panoramas. Beware of summer stays though—temperatures here can exceed 115 degrees. For a less rugged introduction to Native American life, there’s Walnut Canyon in Flagstaff, Ariz., a couple of hours from the Grand Canyon proper. It was here some seven centuries ago that the Sinagua people remarkably carved 300 “rooms” right into the canyon walls. It’s a sight to behold. While Sedona beckons with copper-colored mountains and luxury shopping, pretty Flagstaff offers annual festivities to delight any traveler. These include the Tequila & Taco Fest, the Route 66 Chili Cookoff, the Flagstaff 4th of July parade and the popular Blues & Brews for beer-drinking music lovers. Northern Arizona University’s Flagstaff Mountain Campus also honors the Park with its exhibition, ‘Splendor & Spectacle: The 100-Year Journey of Grand Canyon National Park’ in the Cline Library. For more information, please visit www.nps.gov/grca/getinvolved/centennial.htm

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ESCAPOLOGY

INFORMATION ON THE FLY [ IN REAL TIME ] App in the Air is a travel phone that tracks it all— itineraries, boarding passes and frequent-flier programs. The company claims that you can “plug in any number of flights and you can track boarding and landing times, along with current waits for check-in, security and customs. Search tips from other travelers for which 5 am and little-known places to charge your phone.” The app connects to email to “suck in reservations” and other info (check-ins, the weather at your destination and more). The app will also check you in for flights, track

LIVE LIKE LILLY Style mavens have always followed Lilly Pulitzer. Now they

can live like her in the Lilly Pulitzer Suite at Ocean House in Watch Hill, R.I. Custom Pulitzer prints, chic accents and the amazing view all feel very Palm Beach. 100% goose down and foam pillows and exclusive Lilly Pulitzer bedding make it oh-so-cozy in this super beachy suite.

your travel expenses and even tell you where to find cool stuff in any airport.

LILLY PULITZER ROOM/PHOTOSHELTER.COM; APP IN THE AIR/APPINTHEAIR.MOBI

airport coffee shop is open at

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PHOTO/CAPUSKI/ DOG IN WINDOW/GETTY IMAGES; PET CARRIER/US.LOUIS VUITTON;.COM; GUARDIAN SAFE/ DÖTTLING.COM; HAND FAN//KHUKHU.COM;

assistant for your mobile


carry pets in style

PHOTO/CAPUSKI/ DOG IN WINDOW/GETTY IMAGES; PET CARRIER/US.LOUIS VUITTON;.COM; GUARDIAN SAFE/ DÖTTLING.COM; HAND FAN//KHUKHU.COM;

LILLY PULITZER ROOM/PHOTOSHELTER.COM; APP IN THE AIR/APPINTHEAIR.MOBI

Seventy-eight million dogs reside in more than 46 million U.S. households, according to the American Pet Products Association (APPA). More and more of them travel with their owners. As a result, pet carriers are getting not only chic but functional—scratch proof and waterproof. This handsome Louis Vuitton has a double zipper and a mesh breathable roll-up window. It’s fabulous fun for furry friends.

HAND

FANS

The origin of hand fans can be traced as far back as 4,000 years ago to Egypt. The folding hand fan is recognized as having history in both Japan and China, with both countries holding legends of its creation. One thing is for sure: Fans never go out of style and are always good to have handy. We love the designs available from Khu Khu.

Luxuriously Safe

The days of hiding your travel bling are over. Guardian by Döttling is a gorgeous mobile safe to secure watches, rings and valuables of every kind. And it looks fabulous.

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ESCAPOLOGY

Don’t walk around hat-in-hand. Designer Lindsay Albanese has created an amazing little clip that lets you carry your hat hands-free. You can clip your TOPTOTE™ onto the strap of your bag, backpack, luggage or belt loop by separating the two magnetic ends and snapping the brim of your hat between them. “Wear your hat, or not,” is the company’s philosophy.

BABY ONESIE TAKES A HOLIDAY Celebrate the new bambino at Ocean House and receive this complimentary onesie (in Ocean House yellow, naturally). It’s an adorable reminder of a magical time for newborn babies and families.

MIGHTY HUNTERS Weekapaug Inn, Westerly R.I., has partnered with boot maker Hunter and stocked a full “borrowing closet” so guests of any size or age can grab a pair of Hunters and stomp around fearlessly.

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SLEEP SOUNDS From Bose, maker of the famous Wave Radio, come these noise-masking “sleepbuds” that don’t stream anything: They play soothing sleep sounds while covering up intrusive noise. Sounds like a real snooze-fest.

PHOTOS OF TOPTOTE COURTESY OF LINDSAYALBANESE.COM; BABY MOON ONESIE AND HUNTER BOOTS COURTESY OF OCEAN HOUSE; BOSE SLEEPBUDS/BOSE.COM

HATS OFF!

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CUISINE

WINE CELLAR of the MOUNTAIN KING The “Grand” Collection of Hotelier George Schwarz

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When George Schwarz was 15 years old, he accompanied his father on tours of France’s Rhône Valley. In European tradition, the Swiss lad and his dad tasted wine together although George was just a teen. “It was quite natural,” Schwarz says. “We bought wine in Châteauneuf-du-Pape and took it home to our cellar in Switzerland. Wine brings people together. Dad loved that.” The apple doesn’t fall far from the tree, nor the grape from the vine. Schwarz and his brother André later became world-famous with their magnificent Relais & Châteaux Post Hotel & Spa in Lake Louise, Alberta. And like another iconic Swiss hotelier, César

Ritz, the Schwarz brothers have placed a passion for wine at the heart of their legendary retreat near cerulean Lake Louise. The Post Hotel wine cellar is a mountain stronghold of sorts: nearly 26,000 bottles and more than 2,600 selections live here under ideal conditions. The brothers began collecting in the early 1980s, at first buying just a few more bottles than they sold each month. Like that magical ’82 Bordeaux he stockpiled, Schwarz stays mindful of his father’s lessons. He watches hundreds of wines at auction looking for trends, like the frenzy over wines of Domaine de la Romanée-Conti, or today’s craze for the enigmatic Pinot Noir. It is both amusing and

PHOTOS LEFT AND RIGHT PAGES COURTESY OF THE POST HOTEL

George Schwarz (left) and André Schwarz

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PHOTOS LEFT AND RIGHT PAGES COURTESY OF THE POST HOTEL

educational as conversation veers from whitehot Burgundy price wars, to a chilling effect the 2004 film Sideways had on people’s Merlot obsession. “We’ve bought most of our best wines at release,” George says, which helps explain the reputation of this stellar cellar. Then there’s the fact that Wine Spectator has bestowed its coveted Grand Award on The Post Hotel every year since 2002. To merit that, a cellar must “… typically feature 1,000 or more selections, and deliver serious breadth of top producers, outstanding depth in mature vintages, a selection of large-format bottles, excellent harmony with the menu,

and superior presentation …” according to Wine Spectator. A difficult honor to win once, let alone 16 years in a row. Maybe it needs a new category. What’s above “grand?” “You can build your brand on many things,” Schwarz says. “We became a destination for wine.” That’s just his modesty showing. The Post Hotel & Spa is a destination for many intoxicating encounters, from summer hiking to winter skiing. All wines are paired with the cuisine of Executive Chef Hans Sauter, which is a recipe for pure joy at this casually elegant eyrie.

THE BEST WINE EVER TASTED? People are constantly asking George Schwarz to name the best wine he ever drunk. “I always say the best wines are the ones you drink with special friends, or the day you propose to your spouse.” If pressed, however, he’ll admit it was a ’45 Chateau Mouton Rothschild.

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CUISINE

Southern Charm, A World of Flavor Planters Inn and Peninsula Grill

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s any world-traveling gourmand will attest, charm and refinement are always in good taste. The Planters Inn of Charleston— South Carolina’s only Relais & Châteaux hotel—is the perfect example. Reigning over the famed Historic District, the 175-year-old grande dame hotel holds a secret: A hidden garden courtyard illuminated by flickering lanterns and candles provides a splendid sense of arrival to Peninsula Grill, one of the most romantic dining experiences in the South and the home of a wildly famous dessert.

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PHOTO COURTESY OF PITCHER INN

The cheers are unmistakable when it comes to Peninsula Grill’s signature 12-layer Ultimate Coconut Cake, the spectacular dessert served every night since its debut on Valentines Day in 1997. With appearances on the TODAY Show, Good Morning America and The Food Network, as well as feature articles in The New York Times, The Wall Street Journal, Food & Wine, Martha Stewart Living and dozens of other magazines, the Ultimate Coconut Cake has become one of the nation’s top gourmet mail-order gifts. Thanks to the wonder of overnight delivery, a delicious 12-layer taste of Charleston arrives on doorsteps across the country every day!

PHOTO COURTESY OF PLANTERS INN

“At its heart, Southern cuisine is a celebration of perfectly ripe, seasonal fruits and vegetables paired with local seafood or wild game—an ideal marriage for elegant French culinary techniques that showcase the main ingredient,” says Executive Chef Ramon Taimanglo, whose sophisticated interpretations of classic Charleston dishes like Lowcountry shrimp and she-crab soup continue to earn rave reviews.


PHOTO COURTESY OF PITCHER INN

PHOTO COURTESY OF PLANTERS INN

Middle Earth or Mad River Valley? Vermont’s Pitcher Inn is Otherworldly

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n Tolkien’s Lord of the Rings, Lórien is a being whose house and gardens give celestial comfort. The enchanted town of Warren, Vt., has hotelier Lorien Wroten, who does the very same thing at The Pitcher Inn. Mythical Lórien has a partner, Estë, whose preparations heal. In the Mad River Valley ski paradise, real Lorien has Chef Adam Longworth. His food is simply magic. They’re a hospitality power couple with serious cred: She’s a protégé of celebrity restaurateur Jonathan Waxman; he’s a classically trained chef who ran the line for

Alfred Portale at NYC’s admired Gotham Bar and Grill. Wroten enjoys her new role as a Relais & Châteaux innkeeper. “Our sensibilities align,” she says, “We’ve found a very cool balance of finesse and fun.” Frequent guests agree: The Inn’s 11 rooms and suites are playfully designed and ultra-posh. Chef Longworth, the kitchen wizard, is a man of few words. “I worked with molecular gastronomy as a young chef,” he laughs. “We’re all about simple comfort food here.” His imaginative cuisine is hardly simple, but comforting? Just listen to the happy voices in this lovely, lively dining room.

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CREATING DELICIOUS JOURNEYS

‘‘ Rediscover the taste of seasons ’’ Instants Magazine

Blackberry Farm

A FARM IN

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TENNESSEE 580 UNIQUE HOTELS AND RESTAURANTS THROUGHOUT THE WORLD

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SAILBOAT ILLUSTRATION/GETTY IMAGES

PHOTO COURTESY OF CASTLE HILL INN

THE GOOD LIFE


E Lazing on a Sunny Afternoon T H E L AW N AT C A S T L E H I L L By Sherri Daley

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about one hundred ice-white Adirondack chairs for visitors, there is a section of the lawn reserved for staying guests and bluestone terraces where anyone can enjoy a cocktail or the Inn’s renowned lobster roll. Fashions vary here; you’ll see t-shirts and shorts next to summer dresses and linen jackets, wedding parties in their finery, and everything in between. It’s quite a show. Tradition has “Best spot in town,” says Paul O’Reilly, native evolved, too. There’s jazz on Newporter and CEO of Newport Sundays, and six years ago the Harbor Corporation. Generations Inn added a separate kitchen of O’Reillys have lolled on Years ago, folks brought to accommodate guests who that stretch of grass to watch blankets and beach want to dine al fresco. The new sailboats jockey into position chairs, but The Lawn has dining experience is called, at the start of a race or see evolved. aptly, The Lawn at Castle Hill. tall ships glide. “It’s long been a tradition to spend Sunday The slope of lawn to the water afternoons there,” he says. “It’s evokes Seurat’s iconic painting, “A Sunday the perfect place to see fireworks on the 4th Afternoon on the Island of La Grande Jatte.” of July or just people-watch.” Once the summer home of famed marine biologist Alexander Agassiz, the beautiful It’s a robust-looking lawn that rolls lazily down to Victorian structure started an inn in 1945. rocks by the water. “It’s primarily Kentucky blue It quickly became a summer getaway for grass,” says Ian McDermott, the Inn’s Director of publicity-shy celebrities. Grace Kelly was a Facilities. He’s responsible for keeping the lawn frequent guest, as was Thornton Wilder, the beautiful. “We use a mixture of grasses to keep Pulitzer Prize-winning author and playwright. the lawn looking great. We mow every Thursday The sweep of lawn and panoramic views of the morning so it’s ready for weekend guests.” His bay have not changed at all since Grace Kelly voice warms when discussing this lush domain. climbed down to her private stretch of beach. The great Lawn at Castle Hill Inn is every bit as Years ago, folks brought blankets and beach glamorous now…and maybe even a bit more. chairs, but The Lawn has evolved. There are

SAILBOAT ILLUSTRATION/GETTY IMAGES

PHOTO COURTESY OF CASTLE HILL INN

here are 40 acres surrounding the noble Castle Hill Inn in Newport, R.I.—gentle hills, gardens, sandy beaches and rocky shores—but the prime piece of real estate is an acre-and-a-half overlooking Narragansett Bay and the Atlantic Ocean, casually and for years referred to simply as “The Lawn.”

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THE GOOD LIFE Reminiscing on a Magnificent Dream 40 Years of Euphoria (and Counting) The Mayor of Washington, Va. likes to say that his village of 133 souls boasts more Michelin stars per capita than any other city in the world. That is a fact. With the arrival of The Inn at Little Washington’s third star in 2018 there is now one star for every 44 inhabitants.

The final event took place in France at Vaux-le-Vicomte, the 17th century châteaux near Paris where the greatest party ever given honoring Louis XIV was staged in 1661. O’Connell re-enacted it this occasion. Legendary 3-star chefs, the Ambassador of the United States to France, the Director of the Michelin Guide and the President of Relais & Châteaux were all in attendance along with Count Alexandre de Vogue, the fifth-generation owner of the palace. Forty years of throwing a house party every night at the Inn has obviously earned O’Connell a master’s degree in fantasy. Anyone wishing to celebrate their own magical occasion may enjoy his boundless wizardry in the fairytale village of Little Washington.

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PHOTOS COURTESY OF THE INN AT LITTLE WASHINGTON

The anniversary year kicked off by recognizing friends and family in an evening of reminiscing at The Inn. Next came a fundraiser to support George Washington’s Mount Vernon for 350 loyal patrons of The Inn, featuring produce grown especially for the event in George Washington’s 250-year-old vegetable garden. O’Connell then channeled food, peace and love with “Innstock”—an epicurean reenactment of the 1969 Woodstock Festival (which he attended). Twenty former sous chefs returned to cook for a thousand guests who feasted on the cuisine of The Inn’s alumni while enjoying a music festival and street fair.

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TOP PHOTO/COURTESY OF ROSEDON HOTEL; BOTTOM PHOTO/COURTESY OF THE HOME RANCH

The international press went into a frenzy with the announcement that Patrick O’Connell’s Inn at Little Washington had become Washington D.C.’s first and only 3-star restaurant, putting the U.S. capital indisputably on the world culinary map. O’Connell calls 2018 “The year of euphoria.” A third Michelin star was actually the capper on a year-long, 40th anniversary celebration that O’Connell was throwing on two continents.


UNDER THE SEA IN BERMUDA

TOP PHOTO/COURTESY OF ROSEDON HOTEL; BOTTOM PHOTO/COURTESY OF THE HOME RANCH

PHOTOS COURTESY OF THE INN AT LITTLE WASHINGTON

A magical snorkeling experience exists in Bermuda, and guests of the opulent Rosedon Hotel are known to book early for fall season. Beautiful parrotfish floating among giant purple sea fans and oversized brain coral are fantastical in the reefs at nearby Daniel’s Point, and there’s charming Somerset Village to visit midway. That’s if you can drag yourself away from the Bermudan perfection of historic Rosedon. September 1st marks the start of spiny lobster season here, which lasts through March. Learn to lasso this elusive creature and bring it back that very afternoon to be prepared for your dinner by Rosedon Executive Chef, Matt Weber.

WESTERN YOGA PARADISE For two weeks each fall The Home Ranch in Clark, Colo., combines its famed yoga and horseback riding experiences to focus on helping women deepen healthy connections. It’s an opportunity to come together to share their love of horses, yoga and nature while nurturing their spirit.

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THE GOOD LIFE

This dramatic image of the Watch Hill Lighthouse with the Milky Way was taken by internationally known photographer David Zapatka, a featured Artisan in Residence at Ocean House. During his time there, he held workshops about how to capture stunning images like this one.

Visual Feast Art is Alive at Ocean House

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With a treasure trove of priceless paintings, the permanent collection here displays more than 250 works by 17 artists including originals of SEM (a.k.a. Georges Goursat, 1863-1934). Also at Ocean House are more than 90 works by the famed Ludwig Bemelmans, which represent the largest collection of its kind in North America. Most people know Bemelmans from his beloved Madeline children’s book series, of which the collection has many originals. Seeing them instantly delights Madeline fans.

Ocean House owners Charles and Deborah Royce are known for their commitment to art and to artists. In addition to their permanent collections and ongoing art programming at the hotel, the property established an Artisan in Residence program, which features notable artists and artisans from the country. The related “Up Close and Personal” educational series, along with artist receptions and workshops, are massive hits with guests. “The Ocean House Artist in Residence program is an exciting way to support and showcase the arts while giving guests of all ages a unique memory of our destination,” says Ocean House’s visionary hotelier, Daniel Hostettler. “Guests have the opportunity to learn about the creative process and build a personal connection with artists they would not ordinarily have met.”

ART/DAVID ZAPATKA/COURTESY OF OCEAN HOUSE

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he art of living comes in many forms—visual, culinary, performing—and there are great centers dedicated to them all. Ocean House in Watch Hill, R.I., embodies this by offering art experiences for guests year-round.

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SENSES WINE COUNTRY WELLNESS Spa-Going Is Nicer in Napa

PHOTO/ADRIÁN GREGORUTTI; SPA FOOD/STEVEN ROTHFELD/ BOTH PHOTOS COURTESY OF MEADOWOOD NAPA VALLEY

Wine lovers and many others flock to scenic St. Helena, Calif., at the heart of the Napa Valley American Viticultural Area. It’s as if France’s Bordeaux region materialized north of San Francisco, just radiating West Coast chic. And whether you’re passionate about wine or not, this paradise near the domed Mayacamas is known for other good things. Soothing remedies and sweet valley air rekindle spirits here—a process enhanced by sublime spa getaways. Wellness and wine pair beautifully, making Meadowood Napa Valley our choice for rejuvenation in the region. The beloved hotel and spa—one of only 11 properties in the world to have earned the coveted Forbes Triple Five-Star rating—has revivified its approach to spa by curating treatments through deep personalization. “There are so many things that affect your well-being,” says Director of Spa and Wellness Michael Conte. Therapists consult with you beforehand about things like sleep and hydration habits to prescribe the perfect spa day. “We want people to walk out of the spa having truly gained something.” Looking for something more indulgent? Choose a restorative treatment from the spa menu. There’s no better place for it than the very private, all-suite Spa at Meadowood. The “Air We Breathe” is Conte’s favorite selection for globetrotters. “It’s designed to replenish mind and body, especially after air travel,” he says. Afterwards, unwind in one of two private relaxation gardens, nibble on Meadowood’s healthy spa cuisine and drink it all in. RelaisChateaux.com

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SENSES

SILKY, SOFT AND SMOOTH Whenever we stop by Ocean House we love to pick up their fabulous OH! spa blood orange body wash and hand lotion. It’s a delightful amenity.

The woodlands of Northern Pennsylvania are the nearest thing we have to what the continent must have looked like when still pristine. The Lodge at Glendorn in Bradford, Penn. is the Relais & Châteaux lens on this remarkable region today. Rustic and welcoming, The Lodge has a reputation for experiential nature travel in all forms, including its superb Forest Spa. Jennifer Williams, Spa Director, reflects the setting in treatments like facials with foraged berries, honey and local ingredients. In 2019 she is focusing on overall well-being with guided meditation along running streams, private lakeside yoga sessions and more. “We’re looking at the importance of taking care of the whole person,” Williams says, “mind, body and spirit.”

TOP PHOTO/KIM SARGENT/COURTESY OF THE LODGE AT GLENDORN; BOTTOM PHOTO/CHIP RIEGEL/COURTESY OF OCEAN HOUSE

HEALING FOREST POWERS

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ARCHIVE L’Auberge Carmel Redux Set within the picturesque village of Carmel, Calif., splendid L’Auberge Carmel was originally modeled after a building in Prague when first built in 1929 by seafaring adventurer Allen Knight. A recent remodel by famed interior designer Helga Horner brings fluid lines of the building’s architecture inside the guest rooms. New four-poster canopied beds were specially made by a San Francisco artisan drawing from an early American design. “Each room is unique, so each captures a small vignette in what we imagine would have been Mr. Knight’s style,” says Maître de Maison Ramon Serrano. Original antiques, maps of antiquity and a cohesion of elements and styles have been ingeniously combined to update this Relais & Châteaux favorite.

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TOP PHOTO/COURTESY OF AUBERGE SAINT-ANTOINE; BOTTOM PHOTO/COURTESY OF ROYAL BLUES HOTEL

In upstate N.Y. are the mighty Adirondacks and the “Great Camps” built by Gilded Age tycoons amid resplendent nature. The greatest of these belonged to the magnate William Avery Rockefeller. The Relais & Châteaux getaway known as The Point has recently undergone a multi-million-dollar renovation, giving a luxurious upgrade to the soothing rustic architecture and natural materials of the famed 11-room estate. Each has been renovated, along with gorgeous common spaces including the Great Hall and The Boathouse, which has been winterized for year-round use. “This refurbishment is designed to elevate the experience to a new level of luxury for our loyal patrons while hopefully introducing new visitors to an exceptional stay,” says Cameron Karger, General Manager.

TOP PHOTO COURTESY OF L’AUBERGE CARMEL; BOTTOM PHOTO/KINDRA CLINEFF/COURTESY OF THE POINT

Gilded Redesign at The Point


Auberge Saint-Antoine Quebec City

TOP PHOTO/COURTESY OF AUBERGE SAINT-ANTOINE; BOTTOM PHOTO/COURTESY OF ROYAL BLUES HOTEL

TOP PHOTO COURTESY OF L’AUBERGE CARMEL; BOTTOM PHOTO/KINDRA CLINEFF/COURTESY OF THE POINT

Explorer Jacques Cartier found stones so brilliant in what would later become Quebec City, he thought they were diamonds. It’s a great metaphor for this gem of a place, without question North America’s most European city. People come to historic Lower Town in Old Quebec City to explore its cobblestone streets and superb shops. Boutique inn Auberge Saint-Antoine in Quebec City’s Old Port district is an ideal home base for this. Built atop a real archeological dig called Îlot Hunt, fascinating objects from the 1600s now decorate this urbane hotel. And the farm-inspired restaurant Chez Muffy is excellent. “It’s a museum hotel,” says Maître de Maison Dagmar Lombard. “We’re very contemporary. All of our rooms and their artifacts tell a story.”

Royal Blues, Royal Treatment An hour north of Miami is the easy, breezy town of Deerfield Beach, Fla. West Palm Beach architect Jorge Garcia designed the Royal Blues Hotel here with clean lines and ocean fluidity. The vision of film producer Edward Walson, this hidden jewel is a design lover’s dream from the lobby and wine bar to cinematic views throughout. Rare artworks and items on display from the owner’s personal collection include Bob Dylan’s classic photographs and paintings from famous artists the world over. This is a great time to visit Royal Blues Hotel: October 2019 marks the property’s five-year anniversary. Guests can look forward to special rates, VIP tours “and lots of champagne toasts,” says General Manager Diego Sena.

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LIAISONS

WEDDING WEEKEND Brides, Grooms and Guests Love an “Inn Takeover”

PHOTO BY BRIANA MOORE PHOTOGRAPHY

Fact: everything is better in a beautiful inn over the course of a weekend. With weddings we find this to be especially true. If you’ve never attended a wedding where the event takes over an inn for an entire weekend, it’s about the best time you can have getting married. Relais & Châteaux hoteliers elevate these affairs to an artform. In Boston that falls to Trisha Pérez Kennealy, proprietor of Inn at Hastings Park. Her handsome classic in revolutionary Lexington was made for the love takeover.“Why have a wedding day when you can have a wedding weekend,” Pérez Kennealy says.“The couple and their families love treating the Inn as a home away from home.”

Impeccable rooms and suites delight guests from the start. Pérez Kennealy and her wedding planners work with couples on everything from welcome receptions to rehearsal dinners (family style, farm dinners, wine or champagne tastings, lobster bakes on the lawn), as well as ceremonies that may be inside, tented on the lawn, or coordinated to take place on the Lexington Battlegreen just steps away. Everything is close together, nearby and easy to reach. The Inn takes pride in personalized touches like welcome bags, and the culinary team draws from rich New England sources to create special menus. “We arrange walking tours with costumed historical guides, guided bike tours and even attendance at some of Boston’s biggest attractions like Fenway Park and Gillette Stadium,” Pérez Kennealy notes.

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LIAISONS

COME AWAY WITH ME Eloping in Coastal Comfort

It’s an extraordinary setting for small group weddings and ultraromantic elopements. Seated on serene Quonochontaug Pond (a two-minute walk to the scenic Atlantic Ocean beaches), Weekapaug Inn is known for merging the natural and luxurious. Stunning outdoor weddings can be done waterside by the Boathouse or Bathhouse for up to 60 people seated, and up to 75

guests in the charming indoor spaces. The cuisine is always fresh, local and seasonal. That means high-summer clambakes under the stars, roaring fire pits with wonderful wines in the fall, and the bounty of the Atlantic Northeast inspiring every menu year-round. The Weekapaug Inn’s wedding team has heard every imaginable request; the team is dedicated to creating fun-filled weekends for couples and their loved ones. Guests can also book treatments at OH! Spa at nearby sister property, Ocean House, and other amenities. The Inn is one of the top New England resorts reimagining new family wedding traditions to reflect the uniqueness of each couple.

PHOTO BY SERVIDONE STUDIOS

Many couples are breaking the traditional wedding mold, and eloping has become “a thing” again. Influential titles from Brides to Glamour are publishing advice for couples who want to get married their own way. The beautiful waterfront Weekapaug Inn in R.I. understands this impulse. They cater to it, actually.

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“BLUE M


B E A C H E S O F R E L A I S & C H AT E A U X

by Owen McDonald

E MIND” And where to find it.

Our relationship with water is deep. Some people are amazed by similarities between seawater and human blood. Others are persuaded by the fact that we can’t live long without fresh water. All that aside, how does water make us feel? Marine biologist Dr. Wallace Nichols, Ph. D., has studied the emotional interplay of water and people for years, even being nicknamed “Keeper of the Sea” by GQ magazine. In his fascinating book, Blue Mind: The Surprising Science That Shows How Being Near, In, On, or Under Water Can Make You Happier, Healthier, More Connected, and Better at What You Do, Nichols asserts that water is the ultimate remedy to human ennui. It’s been so since the dawn of time.

ILBUSCA/PALM TREE ENGRAVING/GETTY IMAGES

HOCUS-FOCUS/BEACH/ GETTY IMAGES

Speaking with USA Today, Nichols said, “The term ‘blue mind’ describes the mildly meditative state we fall into when near, in, on or under water. It’s the antidote to what we refer to as ‘red mind,’ which is the anxious, over-connected and over-stimulated state that defines the new normal of modern life. Research has proven that spending time near the water is essential to achieving an elevated and sustained happiness.” A beach getaway needs no scientific rationale, of course. It’s one of those life decisions that seems to make itself, periodically—like an instinct. That makes sense; our bliss is somehow connected to oceans and beaches. Whatever sun, sand and sea air mean to you, it can be found at three chic inns we know of on tropical strands.

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EDEN ROC CAP CANA

FINDING EDEN In The Dominican Republic

I

n the exclusive community of Cap Cana on the easternmost tip of the Caribbean’s Dominican Republic, Eden Roc Cap Cana is famed for its beachfront. Surrounded by lush greenery, inspiring ocean panoramas, gardens and lagoon-style pools, the resort is in one of the most sought-after spots in the region, delivering incomparable luxury to guests.

Guests love exploring the gated region from the comfort of their complimentary golf buggies, which they can use to enjoy the intricate 18-hole Jack Nicklaus Signature Punta Espada golf course (named best in the Caribbean), and the three million square meter Los Establos equestrian ranch with world-class polo fields and indoor arena for Paso Fino competitions. Exciting natural discoveries also include the spectacular 100-foot Hoyo Azul, a “cenote” (rock formation) within easy reach of the hotel.

“As a completely independent destination, Cap Cana’s secluded splendor is accessible to just a few hotel customers, owners and their invited guests within a gated, exclusive community.”

All this activity builds up an appetite. The Relais & Châteaux dining at Eden Roc Cap Cana is exemplary, either at ocean-front La Palapa for fresh fish, at BLUE Grill + Bar for Robatayaki and Nikkei inspired dishes or at Mediterraneo for sumptuous Italian cuisine. “Commitment to sustainability is a huge focus for our kitchens,” says Chef Adriano Venturini. “We ensure that all of our food is ethically sourced, as respecting the seasonality of local species is important to protect our oceans.” The big news here in 2019 is revolutionary beach spa experiences. The resort’s Solaya Spa & Fitness Center is set to become the first Natura Bissé branded spa in the world, which Eden Roc recently spent millions upgrading. There’s quite simply nowhere else like it.

ILBUSCA/PALM TREE ENGRAVING/GETTY IMAGES; PORTRAIT PHOTO/COURTESY OF EDEN ROC CAP CANA; PHOTO BY THIAGO DACUNHA/COURTESY OF EDEN ROC CAP CANA

“As a completely independent destination, Cap Cana’s secluded splendor is accessible to just a few hotel customers, owners and their invited guests within a gated, exclusive community,” says Managing Director Stefano Baratelli. Sunseekers delight in Eden Roc Beach Club’s private, Blue Flag-certified beach with swaying palms, sugar sands and crystal waters. Dreamy daybeds scattered across the sands and around the infinity pool are serviced by private butlers.

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HAWAIIAN BY NATURE

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PHOTOS/COURTESY OF QUINTESSENCE HOTEL

“There is a special vibe that causes people to slow down and prioritize what is truly important. There is nothing more romantic than connecting with your loved one.”

that guests adore. It personifies the timeless To ancient Pacific Islanders, mana—the Hawaii that draws world travelers to Maui. energy of a place—meant all. Maui has a lot of it. Some feel that it’s the “sexiest” Cuisine makes this idyllic scene even more Hawaiian Island. “There is a special vibe ideal. That’s the domain of Chef Krista Garcia, that causes people to slow down and whose philosophy is sustainable goodness, pure prioritize what is truly important,” says and simple. Guests go to ecstasies for her Kona Maître de Maison Markus Schale of Hotel HOTEL Kanpachi Crudo—sashimi style slices of ultraWailea. “There is nothing more romantic WA I L E A fresh Kanpachi—dressed in white truffle oil and than connecting with your loved one.” Alaea salt (red Hawaiian salt from Moloka’i) with His exquisite Relais & Châteaux resort local citrus zest and juice. These are life-affirming flavors. devotes its own energies to creating a deeply romantic adults-only island experience. “Food is about relationship, on many levels, and connecting us by nurturing and inspiring joy,” Garcia says. “I am grateful Fiercely beautiful beaches, late-night fire pits, waterfalls, lush to live in a place with such bounty and incredible people who gardens and jaw-dropping design are earmarks of Hotel Wailea. It’s a starry-eyed escape for lovers with a “barefoot luxury” attitude work to provide the very best.”

PORTRAIT/BARRY FRANKEL; PHOTO/LINNY MORRIS/BOTH PHOTOS COURTESY OF HOTEL WAILEA

In Maui


VICTORY AND RETREAT

PHOTOS/COURTESY OF QUINTESSENCE HOTEL

PORTRAIT/BARRY FRANKEL; PHOTO/LINNY MORRIS/BOTH PHOTOS COURTESY OF HOTEL WAILEA

In Anguilla, British West Indies

“More than 35 years ago, my wife Keenie and I were in search of the perfect vacation island. We discovered an oasis and have called it our home ever since.”

Once in a while a trial lawyer comes along who is passionate about fighting for people who are up against impossible odds. The work is important; the battles are fierce. Exhausted, they seek ultimate relaxation and escape— tranquility that quickly restores mind, body and soul to prepare for what is next. This is the path that first led famed attorney Geoffrey Fieger to the Caribbean, and ultimately to the island of Anguilla in the British West Indies.

pristine these beaches are,” he says. “This is an unparalleled destination for discerning guests who desire unrivaled luxury, privacy and personalized pampering.”

Q Hotel Anguilla tailors each guest experience to their wishes and desires. QUINTESSENCE Foodies will relish the immersive seaHOTEL to-table opportunity with Executive Chef Dominique Thevenet. After a guided snorkeling tour of magnificent Long Bay, accompany Chef to the local fish dock, assist with the daily selection of lobster “More than 35 years ago, my wife Keenie and I were in search (called Anguillan crayfish), sit at the chef’s table in the of the perfect vacation island,” Fieger tells Travel Journal. kitchen for meal prep, and enjoy a memorable five-course “We discovered an oasis and have called it our home ever dinner with a bottle of wine specially chosen from the since.” They created Quintessence Hotel Anguilla to share an award-winning Q Cellar. It’s an ultra-luxury experience. extraordinary sense of place. “Most people don’t know how truly

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Relais & Châteaux VP and Chef Olivier Roellinger says, “Our clients come to eat a place, a nature, a culture. The kitchen of the Relais & Châteaux chef must embody this through the filter of the cook’s heart and hand.”

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Delicious Journeys, Happy Seas E T H I C A L C U I S I N E À L A R E L A I S & C H ÂT E A U X

By Owen McDonald

“To escape the tediousness of ‘fast food’, let us rediscover the rich varieties and aromas of local cuisines.” —from the Slow Food Manifesto

I

n a world at contretemps, food may be the one thing that brings us together. It is so precious that the U.S. Department of Homeland Security even established The National Center for Food Protection and Defense (NCFPD) in 2004. It’s easy to picture an elite NCFPD force—in smashing uniforms of course—guarding our food supply against evildoers. If that sort of image comes to mind, maybe cut down on Netflix. The heroes of this story are a different sort entirely.

PHOTO/BENOIT TEILLET; CHANNARONGSDS/OCTOPUS ILLUSTRATION/GETTY IMAGES

It might surprise you that the “uniform” on the front lines of food sustainability in 2019 is likely to be a chef’s tunic. Their global society is certainly “elite,” with insights on food availability, quality and nutritional value that few possess. These abilities are equaled only by their genius in preparing food for optimum balance and beauty. They also work with food commercially at a time when grassroots groups have popped up worldwide with a shared vision of sustainability in fishing and farming. At the vanguard are chefs of every background with a common belief that food should be responsible, delectable and unhurried. That’s how “slow food” came to be.

The origin story is better than fiction. Activist Carlo Petrini protested the opening of the first McDonald’s fast food spot in Rome’s Piazza di Spagna nearly 40 years ago. He later wrote the book Slow Food: The Case for Taste which captured like-minded imaginations. Together with groups like Ethic Ocean it has evolved into a crusade to fish, grow, harvest and eat “better.” The leading light for this wisdom inside Relais & Châteaux itself is Vice President and Chef Olivier Roellinger. Legendary as one of the few chefs ever to freely retire his Michelin stars—three to be exact, for his acclaimed La Maison de Bricourt in Brittany—Roellinger now devotes himself to evangelizing for “ethical cuisine.” He believes that today’s chefs have a duty “… to be the precursors of the ecological food transition.” The meaning is elegantly simple: “Our clients come to eat a place, a nature, a culture,” Roellinger says. “The kitchen of the Relais & Châteaux chef must embody this through the filter of the cook’s heart and hand.” The movement is part “gastrodiplomacy” with cuisine as lingua franca. Its dual objective is reducing harm to delicate ecologies in the name of food. To this end, Relais & Châteaux is taking guests on “Delicious Journeys” that redefine taste through the lens of biodiversity.

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Delicious Journeys

Happy Seas

Garden Goodness & Michelin Magic Chef Patrick O’Connell and The Inn at Little Washington

“We were among the first establishments in North America to create, out of necessity, a regionally based cuisine,” O’Connell says. Before opening his first eatery in 1978 he had a small farm for produce and eggs—common in rural Virginia where self-sufficiency is the norm. “It seemed to make sense to serve foods that were grown nearby and that were in-season,” he says. “But it wasn’t done for any other reason than practicality.”

There’s a clever bit of dialogue in the 2014 film The 100-Foot Journey when an aspiring chef explains Michelin star ratings in a way that anyone can grasp. “One is good,” she says, “two is amazing, and three … three is only for the gods.” While he’s never claimed to be supernatural, Chef Patrick O’Connell has been called “The Pope of American Cuisine.” It’s an apt sobriquet for a man whose playful wit hides a vision that forged the new American cuisine. There was a time not long ago when foreign embassies were the only purveyors of haute cuisine in all of Washington, D.C. That state of affairs changed radically over the years, thanks in no small part to O’Connell’s trailblazing Inn at Little Washington, which earned its third Michelin star in 2018. The beloved chef is a past-master of sustainable sourcing, but not because it’s trendy.

The Inn lives harmoniously with the land, which is “the way” in this part of Virginia where greenhouses, chickens and orchards are fixtures of the landscape. “We were among the first establishments “I was inspired early on by my in North America to Grandmother’s little homestead in create, out of necessity, Wisconsin with some fruit trees a regionally based and a strawberry patch,” O’Connell cuisine,” Chef Patrick says. “If you live in the country you gravitate towards self-sufficiency O’Connell says. “Before anyway, rather than drive 40 miles opening his first eatery for eggs.” With a master horticulturist in 1978 he had a small on staff, O’Connell has surpassed that farm for produce and strawberry patch, but the spirit’s the eggs—common in same. “We want our garden to provide rural Virginia. sustenance and also be something people want to come and see.”

PHOTO COURTESY OF THE INN AT LITTLE WASHINGTON

This from a supreme chef and hotelier who has elevated “homegrown” to an art form. He has participated in “Food for Change”—the global effort where chefs highlight how far food has traveled and how it is raised. O’Connell has always done things this way. “Our resident farmer, Joneve Murphy, teaches gardening around the world,” he says. “We raised 10,000 pounds of produce on our land last year and each year we expand it.”

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O’Connell chuckles ever-so-slightly at the idea that sustainable, local sourcing is a now a culinary cause célèbre. “It has always perplexed me that it took so long to catch on,” he says.


PORTRAIT PHOTO BY SASHA NIALLA/COURTESY OF THE INN AT LITTLE WASHINGTON; FATUMWR/ILLUSTRATION/GETTY IMAGES

PHOTO COURTESY OF THE INN AT LITTLE WASHINGTON

E T H I C A L C U I S I N E À L A R E L A I S & C H ÂT E A U X

The Inn lives harmoniously with the land, which is “the way” in this part of Virginia where greenhouses, chickens and orchards are fixtures of the landscape.

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Delicious Journeys

Happy Seas

Eating Well in Nautical Newport

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Executive Chef Lou Rossi (left, pictured with Karsten Hart, Director of Restaurants for Newport Restaurant Group) is proud of Castle Hill’s garden program, which already has a greenhouse and gardens and is doubling its on-site growing space in 2019, in addition to having a full-time horticulturalist on staff who works closely with Rossi in seeking perfect produce.

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Executive Chef Lou Rossi, Castle Hill Inn


E T H I C A L C U I S I N E À L A R E L A I S & C H ÂT E A U X

Castle Hill Inn in Newport, R.I., has set the high bar in this mecca of coastal cuisine for years. Distinguished chefs have commanded its kitchens, and today that title belongs to Executive Chef Lou Rossi. This is one prominent regional chef who’s making a difference.

Ironically, Rossi notes that much of the seafood caught in Newport’s pristine waters is shipped around the world. China is the world’s biggest consumer of succulent calamari from nearby Point Judith, for example. “We use only linecaught sustainable seafood in the dining room,” Rossi says. “I don’t call and order 30 pounds of salmon. They tell me what is fresh, and I create the dish around it.” PHOTO COURTESY OF CASTLE HILL INN

PHOTO COURTESY OF CASTLE HILL IN; ILLUSTRATION/GETTY IMAGES

“We look at ourselves as stewards of this side of the ocean,” Rossi says.“We work with purveyors who share our ideals.” He’s proud of a partnership with Red’s Best Seafood in Boston, which preserves the old fishermen’s ways. They distribute through a program called Farm Fresh Rhode Island whose mission is to achieve “a New England abundant with diverse family farms and fertile soils, with locally and honestly produced foods and flavors at the heart of every table.”

Rossi has “great traceability” in terms of which boats actually catch the fish he serves. “It provides a connection and a story for our guests,” he adds. “When they associate a family business that’s been fishing for

three generations to their meal it brings humanity to it.” Rossi’s family owned a popular Boston eatery when he was a kid and grew “huge quantities” of produce on their land. “We would harvest bushels of tomatoes every few days, but it never dawned on me then that this was a sustainable practice for restaurateurs,” he says. After culinary school he made it big at Chef Thomas Keller’s Michelin 3-star NYC restaurant, Per Se, then returned to New England to work with Chef Casey Riley, who today is Chief Operating Officer of Castle Hill’s parent company. “Casey came from New Mexico, and local agriculture was a big component of his experience. He helped me connect the dots and understand the importance of building relationships with local producers.” Rossi is proud of Castle Hill’s garden program, which already has a greenhouse and gardens and is doubling its on-site growing space in 2019, in addition to having a full-time horticulturalist on staff who works closely with Rossi in seeking perfect produce. His travels to Italy in recent years have inspired Rossi to embrace simplicity in cuisine, and his 2019 menus reflect that. “There’s a lot of technique involved but it’s really all about the ingredients.” He’s incorporating more homemade pastas, grains and less proteins. Guests are simply wild about it.

His travels to Italy in recent years have inspired Chef Lou Rossi to embrace simplicity in cuisine, and his 2019 menus reflect that. “There’s a lot of technique involved but it’s really all about the ingredients.”

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Delicious Journeys

Happy Seas

Saveur, Sustainability & the Sea Ocean House and the Center for Wine and Culinary Arts

“We’re privileged in New England, and specifically Rhode Island, to have an abundance of varieties of fresh fish and seafood available year-round. We place emphasis on sourcing items during their appropriate seasons and limit the distance fish and seafood travels.”

“Chefs have a significant influence on how patrons think about food,” says Daniel Hostettler, President and Group Managing Director of Ocean House Management Collection. “Anyone can enjoy a piece of fish and not know anything about where it came from, how it was caught or its impact on species and ecosystems.” Given a close relationship with local fishermen and small farms, Ocean House’s chefs, including the Director of Culinary Education, know that overfishing and industrial scale farming have wrought havoc in many communities. Now, they are helping reverse the trend in his kitchen with the tools of his trade. “It is the chefs’ role to source safe species and serve them with perfection,” adds Hostettler. With its unique year-long slate of guest programming, the CWCA has become something of a phenom, drawing guests from far away. Its 2019 class lineup, new experiences and partnerships are part of a relaxed “curriculum” that adheres to the blossoming definition of ethical cuisine.

For example, Ocean House sources many varieties of shellfish directly from farmers and fishermen almost literally in its backyard. That’s good for the local environment…and their coldwater taste makes for the ultimate crustacean. Ocean House’s seafood-focused chefs know that bivalves are environmentally beneficial, filtering water to improve its cleanliness. “We have weekly tastings of clams and oysters along with educational experiences in the CWCA,” Hostettler says. Enhanced experiences find guests accompanying chefs on guided tours where they can pluck oysters right out of the water at peak freshness. “We’re privileged in New England and specifically Rhode Island to have an abundance of varieties of fresh fish and seafood available year-round,” he says.“We place emphasis on sourcing items during their appropriate seasons and limit the distance fish and seafood travels to reach us.” In 2019 the CWCA is going even further with guest experiences that enlighten about the many aspects of ethical cuisine. Wine plays a major role in the CWCA’s sustainable philosophy.“We have also taken a more ethical approach to wine selection,” says Jonathan Feiler, Ocean House’s Director of Wine Education.“We’re supporting more wineries that operate under rigorous fair labor practices. This is just the beginning.”

PHOTO COURTESY OF PHOTOSHELTER.COM; RIGHT PAGE/PHOTO COURTESY OF OCEAN HOUSE; THEPALMER/LOBSTER ILLUSTRATION/GETTY IMAGES

Members of the talented culinary team at Ocean House in Watch Hill, R.I., offer educational classes at the Center for Wine and Culinary Arts (CWCA), one of the top culinary and wine centers in the country. In a stunning demonstration kitchen and dining space where guests learn by doing, chefs teach sustainable practices that translate into five-star cuisine. They support organizations like Ethic Ocean that advocate chefs being at the forefront of an ecological coup.

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PHOTO COURTESY OF PHOTOSHELTER.COM; RIGHT PAGE/PHOTO COURTESY OF OCEAN HOUSE; THEPALMER/LOBSTER ILLUSTRATION/GETTY IMAGES

E T H I C A L C U I S I N E À L A R E L A I S & C H ÂT E A U X

Ocean House sources many varieties of shellfish directly from farmers and fishermen almost literally in its backyard. That’s good for the local environment.

RelaisChateaux.com

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Delicious Journeys

Happy Seas

Breaking Bread in Boston The Inn at Hastings Park and Artistry on the Green

“The whole reason I opened the Inn and Artistry was to promote my passion for culinary education. We must teach our guests that good food in addition to being delicious, sustains us both physically and emotionally.”

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“The Delicious Journeys concept is so perfect because what unifies Relais & Châteaux properties is a shared view of standards, and how to create the world’s finest guest experiences,” Pérez Kennealy says. Her restaurant is known for excellence with regional, seasonal menus. A true believer in technology and science, she’s an even bigger fan of Mother Nature. “We’ve been raised to think we can have any food any time regardless of the season,” she says,“but it makes no sense whatsoever to ship produce half way around the world when we have everything we need locally and seasonally. Besides, local and seasonal taste better.”

That’s clear when dining at Artistry on the Green. Whether tucking into fresh-daily eggs from a nearby farm or the cornucopia of produce grown by community suppliers, each menu revels in its season.“As an owner of a Relais & Châteaux property I have the pleasure, the luxury, the advantage of being able to promote my philosophy of cuisine and hospitality,” she says. “The whole reason I opened the Inn and Artistry was to promote my passion for culinary education,” Pérez Kennealy says. “We must teach our guests that good food in addition to being delicious, sustains us both physically and emotionally.”

A true believer in technology and science, Trisha Pérez Kennealy is an even bigger fan of Mother Nature.

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TOP AND RIGHT PHOTOS/KINDRA CLINEFF/COURTESY OF WINVIAN FARM; NASTASIC/CARROT ILLUSTRATION/GETTY IMAGES

Hotelier and restaurateur Trisha Pérez Kennealy chairs The Friedman School’s Advisory Board. At her chic Inn at Hastings Park in Lexington, Mass., Pérez Kennealy operates Artistry on the Green, the award-winning eatery within Boston’s only Relais & Châteaux hotel. It’s become famous for toothsome dishes and ingredients sourced from local artisanal producers and family farms.

ANDREW THOMAS RYAN/FOOD/COURTESY OF THE INN AT HASTINGS PARK; ROOSTER ILLUSTRATION/GETTY IMAGES

We often hear “nutrition” and think “diet” with a dotted line to obesity prevention, but that’s just one part of it. At the Friedman School of Nutrition Science and Policy at Tufts University in Boston, Mass., experts are also looking at nutrition and food sustainability as an imperative.


E T H I C A L C U I S I N E À L A R E L A I S & C H ÂT E A U X

Unchained Medley of Vegetables Winvian Farm and Executive Chef Chris Eddy Wondrous Winvian Farm in Litchfield, Conn., popularized “seedto-table” dining—an invention of virtuosic Chef Chris Eddy—years before it had any ethical appeal. He’s an admired advocate of a hyperlocal cuisine reflecting the yield of this extraordinary place.

TOP AND RIGHT PHOTOS/KINDRA CLINEFF/COURTESY OF WINVIAN FARM; NASTASIC/CARROT ILLUSTRATION/GETTY IMAGES

ANDREW THOMAS RYAN/FOOD/COURTESY OF THE INN AT HASTINGS PARK; ROOSTER ILLUSTRATION/GETTY IMAGES

As a literal tastemaker, the gastronomical world expects vision and innovation from this man. He does not disappoint. “The definition of a lavish or princely diet should conform more with definitions of sustainability and regeneration,” Eddy says. “Local should be touted as truly luxurious, and something that has traveled thousands of miles should be deemed as something less than optimal.”

“Local should be touted as truly luxurious, and something that has traveled thousands of miles should be deemed as something less than optimal.”

His zesty vegetable dishes have long captivated the culinary press, which is nice. But Eddy has something other than fame in mind. “The most ethical cuisine is vegetarian and more so vegan for a variety of reasons,” he says. He also thinks about the ocean a lot. “The oceans are in peril. They do have a capacity to auto regenerate given reasonable conditions and circumstances. However, economic demand taxes resources immeasurably and makes recuperation a very, very slow process.” Accordingly, he may not serve fish on June 8, 2019, which is World Oceans Day.“Let’s give the oceans a break and eat more vegetables,” he says. His famed working farm at Winvian, vibrant and ample, is ready to serve that cause…deliciously.

As a literal tastemaker, the gastronomical world expects vision and innovation from Chris Eddy. He does not disappoint.

RelaisChateaux.com

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D i r e c t o ry

of

P a r t i c i pat i n g P r o p e r t i e s

I

t began in 1954, when eight charming inns with great food on the route from Paris to Nice became a like-minded alliance. The individuality of each member was crucial to the success of the whole. It remains true for that association— known today as Relais & Châteaux—which has grown to a global brand of

more than 560 hotels and restaurants on five continents. The original goal of sharing the simple joys of hospitality in exceptional settings has also grown. The members of Relais & Châteaux share a deep desire to protect, support and value the richness and diversity of all cuisines and cultures. Through our support of the UNESCO World Heritage program and conservation efforts in hundreds of communities where we live and work, Relais & Châteaux and its members are active in our respect for the planet and its people. Relais & Châteaux member properties are carefully selected using a quality system with more than 300 criteria based on ISO 17020, an internationally recognized standard used for evaluation. Properties are regularly visited by our team of inspectors. Audits are reinforced by more than 21,000 guest comment forms received and processed every year. We invite you to discover a lifestyle rooted in sense of place, and the remarkable experiences that spring from it. The following Directory is your quick reference for every property profiled in this magazine. It has everything you need, organized at a glance.

RelaisChateaux.com

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AUBERGE SAINT-ANTOINE

QUEBEC, CANADA

CASTLE HILL INN

NEWPORT, RI

Located in historic Quebec City, a UNESCO World Heritage Site, Auberge Saint-Antoine is a familyowned boutique and musem hotel that represents a union of timeless elegance, contemporary comfort and effortless convenience at the heart of Canada’s richest historical district. A proud member of the Relais & Châteaux alliance and owned by the visionary Price family, Auberge Saint-Antoine provides guests with

an authentic hotel experience in Quebec City, Canada. Overlooking the St. Lawrence River, the hotel offers breathtaking views and is ideally situated just steps from some of the city’s most popular tourist sites. Auberge Saint-Antoine also has extraordinary sights on premises, including Bar Artéfact, which is filled with ancient relics found on this very site.

First built in 1875 as a summer residence for a noted Harvard University marine biologist, this magnificent inn on an exclusive sixteen-hectare peninsula bordering the ocean is a romantic haven. Whether you are in a cottage on Castle Hill’s private beach, relaxing on the terrace or sitting at a table in the restaurant, you will be guaranteed panoramic views of the Atlantic and its many maritime

activities including sailing, fishing and regattas. The menu features local and regional dishes, with a focus on organic ingredients paired with exceptional wines. Castle Hill is the perfect base from which to explore the beauty of Newport with its Gilded Age mansions, sandy beaches and rich history.

418.692.2211

saint-antoine.com

401.849.3800

castlehillinn.com

EDEN ROC CAP CANA

PUNTA CANA, DR

HOTEL WAILEA

WAILEA, HI

A dream location beside the Caribbean Sea, delightfully designed suites and its exclusive Caletón Beach Club make Eden Roc Cap Cana a place of ultimate privacy. The five-star resort showcases a touch of both the Italian and French Rivieras and a seductive aura of international glamour. Four restaurants situated overlooking the lagoon, at the pool side or on the beach itself offer a range of

different culinary experiences, and as a finishing touch, Solaya Spa & Wellness Center offers luxury treatments based on the island’s native traditions and fragrances. Challenge your golf skills at Punta Espada, a Jack Nicklaus Signature Golf course, which was named No. 1 in the Caribbean and Mexico by Golfweek magazine.

A peaceful, luxury adults-only hotel with 72 one bedroom suites on 15 tropical acres overlooking 3 Hawaiian islands. Hotel Wailea has awardwinning cuisine, attentive service and an Aloha Spirit, making this an ideal destination for couples who are looking for an ultra private lavish experience. Enjoy vintage cruising in a ’57 Porsche 356 Speedster reproduction through jaw-dropping scenery. Cocoon yourself in a silk

hammock and become immersed in vibrational sound healing, creating a deep sense of relaxation, inner awareness and well-being. Participate at either the Chef Table with a six-course tasting counter, or an interactive cooking class exploring the tastes of the islands.

809.469.7469

edenroccapcana.com

866.850.5139

hotelwailea.com

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L’AUBERGE CARMEL

CARMEL-BY-THE-SEA, CA

MEADOWOOD NAPA VALLEY

ST. HELENA, CA

Henry Miller said that he learned to pray in front of the stunning scenery of Big Sur. Carmel-by-the-Sea is the ideal base for marveling at these immense cliffs plunging down into the ocean. Halfway between San Francisco and the Santa Barbara coast, inhabited by seals and whales, Carmel—where Clint Eastwood was once mayor—will charm you with its art galleries and pebble beaches. This romantic hotel, decorated

with lovely European fabrics and antiques, is ideally located in the heart of the village, a pleasant short walk away from the famous Carmel Beach. The delicious cuisine, a wellstocked wine cellar and thoughtful service will give it a special place in your heart.

Meadowood invites you to embark on a unique tasting journey in the heart of Napa Valley’s prestigious wine country. Learn about and enjoy local wines while relaxing on the estate or going on private tours and tastings at the legendary wineries in the area. The Restaurant at Meadowood, with three Michelin stars and headed by award-winning Chef Christopher Kostow, is one of the best in the region. Activities

include golf, tennis, hiking, swimming and Meadowood’s signature activity: croquet. In the cozy lodges, rooms and suites, with decks and views of the fairways or forested hills, everything comes together to create memories that will last a lifetime.

831.624.8578

laubergecarmel.com

855.801.8178

meadowood.com

OCEAN HOUSE

WATCH HILL, RI

PLANTERS INN

CHARLESTON, SC

The Ocean House sits high on the bluffs of Watch Hill, Rhode Island, overlooking a private stretch of beach with sweeping views of the Atlantic Ocean. Inspired by the Victorian architecture prevalent in the great houses of the Watch Hill area, the Ocean House evokes a timeless elegance that captures the residential ambiance of the area’s turn-of-the-century summer estates. This beachfront property features 49 guest rooms and 18 signature

suites, farm-to-table casual and fine dining including the only FiveDiamond restaurant in Rhode Island, the impeccable Five-Star OH! Spa and beautiful location for corporate and social events. Just steps away, the quintessential New England village of Watch Hill offers scenic walks, charming shops and galleries. Named one of Forbes “Most Luxurious Hotels & Spas” in the world.

Holding court in the very heart of Charleston’s famed Historic District, the 64-room Planters Inn is the city’s iconic grande dame hotel. Uniformed doormen welcome every arrival, ushering guests into a sanctuary of elegant style and genteel service inside the gloriously restored building, circa 1844. Soaring ten-foot ceilings, dozens of working fireplaces and a stunning collection of antiques and

Baker Historic Charleston décor, including a sumptuous four-poster bed in every guest room, all create a luxurious ambiance described by Travel + Leisure magazine as “akin to an overnight with well-to-do friends in their old Charleston mansion.” There’s more to Planters Inn than meets the eye.

866.345.1472

oceanhouseri.com

843.722.2345

plantersinn.com

RelaisChateaux.com

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POST HOTEL & SPA

LAKE LOUISE, ALBERTA

QUINTESSENCE HOTEL

ANGUILLA, BWI

Nestled in the Bow River Valley, with the spectacular Canadian Rockies as a backdrop, the Post Hotel offers one of the most picturesque locations imaginable: the heart of Banff National Park, Canada’s first. This is a protected region, designated as a World Heritage Site—unspoiled natural beauty, pristine wilderness and a safe haven for the bountiful wildlife. Imagine skiing or hiking in this breathtaking landscape. Just two

hours west of Calgary International Airport and you are there: spacious suites, crackling fireplaces, Temple Mountain spa, award-winning fresh market cuisine and one of Canada’s largest wine cellars, with over 25,000 bottles and more than 2,500 labels.

Quintessence—A Tropical Grand Mansion embodies timeless luxury, making the world a better place through culinary excellence and unrivaled hospitality. Q Hotel is the newest Relais & Châteaux boutique hotel in the Caribbean, overlooking the white sand beaches of Long Bay, with nine lavish suites, a five-star restaurant, two bars, and a Wine Spectator award-winning cellar. The hotel was created by artisans with museum-like quality. Haitian art

and antiques fill every room mixing comfort with lush tropical surroundings inside and out. Around-the-clock butler and concierge service cater to guests’ every need. Amenities include a wellness spa, infinity pool, fitness center, tennis court, yoga pavilion, luxury boutique, and state-of-the-art business suite. Quintessence is a non-smoking property, and not suitable for children under 12.

403.522.3989

posthotel.com

264.498.8106

QHotelAnguilla.com

ROSEDON HOTEL

PEMBROKE, BERMUDA

ROYAL BLUES HOTEL

DEERFIELD BEACH, FL

Modern but charmingly oldfashioned, Rosedon is unmatched as a uniquely Bermudian hotel that has the look and feel of a stately Bermudian manor. Rooms are decorated with fine European fabrics, classic furnishings and fourposter beds surrounding a relaxing heated pool and tropical gardens full of blue passion flowers and birds of paradise. A short five-minute walk to the colourful capital of Hamilton,

Rosedon gives guests the feeling of being on an elegant country estate despite being located in the middle of the city. The Huckleberry Restaurant is a tribute to Mark Twain, who loved Bermuda and visited often. Huckleberry draws inspiration from Twain’s Southern roots, by taking one on a culinary journey with its Sea and Farm to Table philosophy with a distinctly Bermuda flavor.

The blue of the awnings stands out against the white of the frontage, reflecting the contrast between the water and the sparkling sands: the Royal Blues Hotel, on the oceanfront on Florida’s East coast, is a veritable ode to the sea. Each of this boutique hotel’s guest rooms offer splendid ocean views—an invitation to saunter down to the beach or head for the Deerfield Beach Fishing Pier. The flowing lines of the

architecture, contemporary works of art and furniture in combinations of wood, leather and marble are all reminiscent of a yacht. Chanson Restaurant, with its creative world cuisine, gives seafood pride of place. Its interior boasts an impressive saltwater aquarium overhead.

800.742.5008

rosedonhotel.com

954.857.2929

royalblueshotel.com

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THE HOME RANCH

CLARK, CO

THE INN AT HASTINGS PARK

LEXINGTON, MA

Savor Colorado’s timeless American West at The Home Ranch, an all-inclusive guest ranch set in the grandeur of the Elk River Valley, near Steamboat Springs. Distinguished by its stunning Rocky Mountain setting amid a million-acre wilderness, the ranch is an equestrian, fly fishing and hiking paradise in the summer and fall, a nordic and downhill skiing nirvana in the winter, and a family vacation dream all year long.

Renowned for its Western horseback riding program, the rustic elegance of its lodging, and the beauty of its setting, the guest experience is crowned by the celebrated Haute Mountain Cuisine of the chef, prepared with fruits, vegetables, and meats from its own natural farm.

The Inn at Hastings Park revives a colonial-era tradition of hospitality in Lexington, Massachusetts, a town considered to be the birthplace of American liberty. The Inn is comprised of three thoughtfully restored buildings with a design scheme that celebrates the historic character of the architecture, yet reinterprets it with modern flair. The property interiors feature artisan-crafted furniture and design

accents, created by local designers, including wallpapers printed in western Massachusetts and blankets woven in Maine. Each guestroom is unique in its size and color scheme, with elements such as fireplaces and alcoves. The casually elegant restaurant serves inspired twists on New England cuisine using local, seasonal ingredients.

970.879.1780

homeranch.com

781.301.6660

innathastingspark.com

THE INN AT LITTLE WASHINGTON

WASHINGTON, VA

THE LODGE AT GLENDORN

BRADFORD, PA

The iconic Inn at Little Washington is located in Washington, Va, a beautifully restored colonial town with a population of 133 people in the foothills of The Blue Ridge Mountains. The Inn is a timeless, culinary oasis, far removed from the harsh realities of modern-day life. Chef/Proprietor, Patrick O’Connell’s Michelin 3-star cuisine is definitely worth a special journey. No passport is required to venture into this

romantic fantasy world, yet the feeling is as if you had traveled to the French countryside. The 5-star luxury Inn has 23 guest rooms, suites and cottages as well as a sumptuous Presidential villa on its campus. Be sure to allow time to explore our historic tavern shops and wander the charming village streets which haven’t changed much since 1749.

Steeped in history and culture, The Lodge at Glendorn is northwest Pennsylvania’s only luxury nature resort designed in the style of the grand family camps of yore. Ensconced in more than 1,500 acres bordering the Allegheny National Forest, there are 16 uniquely designed accommodations, including cabins, family-friendly activities for every season, and a custom experience for each guest. Enjoy fly fishing

to trap shooting, picturesque horseback rides, leisurely walks through the woods to luxury spa services. The award-winning culinary team is proud to offer an enticing menu infused with classic French techniques, regional favorites and fresh local ingredients. Spend the end of the day around a campfire, or in the renowned wine cellar with a perfect glass of wine from over 350 selections.

540.675.3800

theinnatlittlewashington.com

800.843.8568

glendorn.com

RelaisChateaux.com

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THE PITCHER INN

WARREN, VT

THE POINT

SARANAC LAKE, NY

Above your bed is a blackboard covered with algebraic formulas. In another suite, a chessboard painted on an antique chest invites you to enjoy a strategic duel by the fireside. The walls of the library are lined with beautiful books. Set among Vermont’s Green Mountains, The Pitcher Inn is a delightfully elegant hotel in which each room has a Vermont theme but has been designed and decorated to be distinctly different.

Intellectual curiosity is celebrated here, as is culinary excellence, with a delicious menu influenced by French and Italian cuisine. There are also in-room massages and sports activities on offer at the nearby Sugarbush ski and golf resort.

The Point was built by the Rockefellers as a woodland retreat during the heyday of the Adirondack Great Camps. Today it is a marvelous union of rustic simplicity and extraordinary luxury. The magnificent guest rooms are housed in four log buildings on the peaceful wooded shore of Upper Saranac Lake. The Point is a study in delicious contrasts: exceptional meals, blazing campfires at the edge of the lake, artworks and antiques,

snowshoes and skis for exploring the magical white forest. Enjoy gourmet picnic excursions, journeys through the rippling waters in gleaming mahogany boats, and a staff that organizes each day according to the pleasure of the guests.

802.496.6350

pitcherinn.com

800.255.3530

thepointsaranac.com

WEEKAPAUG INN

WEEKAPAUG, RI

WINVIAN FARM

MORRIS, CT

Weekapaug Inn is an award-winning historic inn, named one of the “Best Hotels in the World” by Travel + Leisure. The property is nestled on the scenic Atlantic Coast, surrounded by a salt pond and overlooking an empty barrier beach. Guests can enjoy 31 guest rooms including four two-bedroom Signature Suites, sweeping waterfront views, farmto-table fine and casual dining, a fitness center and outdoor pool

and access to a private beach. The on-staff Naturalist helps guests engage with the flora and fauna via guided beach walks, boating excursions, biking, bird watching, stargazing, and more. As part of the Ocean House Collection, guests can enjoy the amenities and activities of both Weekapaug and Ocean House, making it ideal for business retreats, family vacations and weekend escapes.

Winvian Farm is a luxury resort experience like no other. One hundred thirteen acres of peace, comfort and five-diamond fine dining in the Litchfield Hills of Connecticut. A gracious 1775 manor stands at the heart of Winvian Farm’s historic estate, while 18 individually designed cottages, and the Hadley Suite on the threshold of woodlands and meadows, let guests experience the unexpected—a night

in a treehouse, a greenhouse or a musical conservatory—a most splendid getaway. A luxurious spa is an afternoon’s delight, and the farm’s renowned seed-to-table restaurant is incomparable. Welcome to Winvian Farm, an absolutely extraordinary New England luxury retreat designed to recharge and indulge.

866.343.1832

weekapauginn.com

860.567.9600

winvian.com

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SPECIAL PROMOTION

One couple’s adventure keeps the old-world legacy and character of a 13th century French vineyard alive and thriving

R

ICARDO MORAES lives a life that many have dreamt about but never pursued. Ricardo and his wife spotted Château Peyfaures on the market in 2017, fell in love with the property, and though they didn’t know much about producing wine, they decided to buy the French vineyard. The couple had a goal in mind, however, to update the property that was owned by the Godeau family for seven generations, and to craft elegant, complex vintages each offered at an affordable cost. To achieve these goals while living between France and Miami, Florida, the Moraes family works with Laurent Godeau, part of the family legacy who continues on as Château Peyfaures’s director of winemaking. Laurent, a seventh generation winemaker grew up immersed in the history and traditions of Bordeaux and lives and breathes the art and science of winemaking. Laurent’s strength is patience and

knowing intuitively how much oak and time in the cellar is necessary to bring out a wine’s optimal character. Together, the Moraes and Godeau families uphold family winemaking traditions while using sustainable farming techniques and cutting-edge technology that in combination defies today’s more common large-scale wine operations. Ricardo also consults with Michel Rolland, one of the world’s top oenologists. The beauty of Château Peyfaures’ wines are the result of these strong collaborations and the vineyard’s unique and delicate terroir created through chemical-, pesticide-free and nourishing soil and healthy vines which yield a premium product. Château Peyfaures is located just west of Bordeaux in Génissac, France. There, you’d see a plot of important vines over 40 years old that create the winery’s limited release, Dame de Coeur cuvée.

The vineyard’s signature vintage, Dame de Coeur is made primarily of Merlot grapes combined with smaller yields of Cabernet Franc to create a very serious, intense wine perfect for a formal sitdown dinner. Château Peyfaures also offers wines for purchase through their website (www.chateaupeyfaures.com). Bottles range in price from $49.99 up to $79.99 and limited library vintages are also available upon inquiry. Dedicated to the designs of classic Bordeaux, the wines have luscious, fragrant notes with the strength of structure to mature beautifully over time, ideal for a private collection. Each bottle, regardless of vintage, will continue to have a character that’s passionately Château Peyfaures.

Château Peyfaures 6151 Biscayne Blvd. Miami, FL 33137 | United States 855.200.5057 | chateaupeyfaures.com

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of the World By Jenny Davis, Hot Features

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Citizen

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I

t’s no overstatement to call Hugh Jackman one of the most loved and respected performers on the planet. The actor, singer and producer—who turned 50 recently—has had quite a journey from humble beginnings in Australia to Hollywood and worldwide superstardom. Best known for playing Wolverine in the X-Men movies, he found acting almost accidentally while trying to complete his

university degree. Good thing, too. His output aside from X-Men is astonishing: the rom-com Kate &

Leopold, the action-horror film Van Helsing and magic-themed drama The Prestige are standouts.

Jackman is the classic triple-threat: He can sing and dance and act. It has catapulted him into the world of musicals—lead role in Broadway’s The Boy from Oz, his Oscar-nominated performance in the 2012 film of

Les Misérables and, of course, a 2017 Golden Globe nomination for The Greatest Showman. He also found time to star as politician Gary Hart in Jason Reitman’s 2018 biopic The Front Runner. Next, he returns to the stage for his Hugh Jackman—The Man. The Music. The Show. tour. Here’s consummate showman Hugh Jackman from a recent Q&A session.

What was it like saying goodbye to Wolverine? HJ: It was nerve-wracking. We premiered it in Berlin. When Jim [Mangold] and I were pitching the whole idea [to the audience], I said, “Before we tell you the story, we want you to know that we want to see a film that could premiere at the Berlin Film Festival.” We wanted the kind of film that non-super hero fans would go to and super hero fans would see too. When that finished, I sat next to Patrick Stewart and Jim and I just remembered feeling relief and sadness. I was really proud of the movie and I feel like we got to the essence of that character that I had felt for a long time was always there. It was very bittersweet. Complicated. Did you ever have to audition again after X-Men? HJ: Yeah. I auditioned for Les Mis—it was a three-hour audition. I asked for the audition because [producer] Cameron Mackintosh wanted me to play Javert on stage. He said, “We’re doing it, you’ve got to play Javert.” And I was like, “I think I want to play Jean Valjean. For me, that’s the part.” I said, “Let me audition, let me show you I can do it.” Before the audition, I went to see my singing teacher as I wanted to warm up properly and feel great going in. I had 15 minutes from the end of my singing lesson to the audition. It was about ten blocks away in New York City. I came out and the wheels on my bike had gone. I carried the bike over my shoulder because I couldn’t fit it in a cab. And Tom [Hooper] was sweet. I was sweating. I guess the first 20 minutes were like an audition. I was singing and the pianist was Cameron Mackintosh’s pianist who had played Les Mis for 20 years...that’s when [Tom] started to develop the idea of singing live. So, it was kind of like a rehearsal as well. What do you hope for in a director? HJ: I want to be able to just innately trust. It’s funny, Jason Reitman, who I just worked with on The Front Runner, said something I’ll never forget. He said, “My job is to understand the psychology of every single person on this set, because I need to know how they work. I don’t want them to work in my way, I want them to work in their way, but I need to know how to get the best out of them.” As an actor, whether it’s an acting teacher or a director, you want someone who gets you. It is a frightening thing when you work—it’s brilliant but it’s frightening too—with someone who is so smart that they get you, even the bits you’re trying to hide. Because we all have bits, even as actors, that we feel uncomfortable with and try to hide and hope no one notices.

S_BUKLEY / SHUTTERSTOCK.COM

Finally, you’re such a multi-talented performer. Is there anything you’re bad at? HJ: Do not ask me to come and fix anything in your house [laughs]. I’m not just talking computers and so on, I’m talking light bulbs. Like if someone comes ‘round and fixes a [water] drip, I say, “You can fix that! That’s incredible.” My dad was terrible at that and I’m terrible. I am the worst handyman around.

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C A N A DA Alo Restaurant 163 Spadina Avenue 3rd Floor Toronto, ON M5V 2L6 416.260.2222

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Auberge Saint-Antoine 8 rue Saint-Antoine Québec, QC G1K 4C9 888.692.2211

Eden Roc Cap Cana Boulevard Principal Cap Cana, Punta Cana 23000 Dominican Republic +1.809.469.7469

Clayoquot Wilderness Resort P.O. Box 130 Tofino, BC V0R 2Z0 250.266.0397

Hôtel Le Toiny Anse de Toiny St Barthélemy 97133 French West Indies +590.590.27.88.88

Hastings House Country House Hotel 160 Upper Ganges Road Salt Spring Island, BC V8K 2S2 250.537.2362

Montpelier Plantation & Beach P.O. Box 474, Charlestown Nevis, West Indies 869.469.3462

Langdon Hall Country House 1 Langdon Drive Cambridge, ON N3H 4R8 519.740.2100 Manoir Hovey 575 Hovey Road North Hatley, QC J0B 2C0 819.842.2421 Post Hotel & Spa 200 Pipestone Road Lake Louise, AB T0L 1E0 403.522.3989 Restaurant Europea 1227 rue de la Montagne Montréal, QC H3G 1Z2 514.398.9229 Restaurant Initiale 54 rue Saint-Pierre Québec, QC G1K 4A1 418.694.1818 Sonora Resort 4580 Cowley Crescent Richmond, BC V7B 1B8 604.233.0460 Toqué! Restaurant 900 Place Jean-Paul-Riopelle Montréal, QC H2Z 2B2 514.499.2084 Wedgewood Hotel & Spa 845 Hornby Street Vancouver, BC V6Z 1V1 604.689.7777 Wickaninnish Inn Osprey Lane at Chesterman Beach Tofino, BC V0R 2Z0 250.725.3100

CARIBBEAN Calabash Luxury Hotel L’Anse aux Epines, PO Box 382 Saint Georges, Grenada 473.444.4334

Rosedon Hotel 61 Pitts Bay Road Pembroke HM 08, Bermuda 1.441.295.1640 Quintessence Hotel Long Bay Anguilla, BWI AI-2640 US 1.800.234.7468

M E X I CO Hotel Solar de las Ànimas Calle Ramón Corona #86 Colonia Centro Tequila Jalisco 46400 +52.374.7426700 Imanta Punta de Mita Montenahuac S/N, Lote L Higuerra Blanca, Bahía de Banderas Nayarit 63734 +52.329.298.4200 Las Mañanitas Hotel Garden Restaurant & Spa Ricardo Linares 107 Centro Cuernavaca Morelos 62000 +52.777.362.0000

U N I T E D S TAT E S Addison Restaurant 5200 Grand Del Mar Way San Diego, CA 92130 858.314.1900 Auberge du Soleil 180 Rutherford Hill Road Rutherford, CA 94573 707.963.1211 Bedford Post 954 Old Post Road Bedford, NY 10506 914.234.7800 Blackberry Farm 1471 West Millers Cove Road Walland, TN 37886 865.984.8166

Blackberry Mountain 1447 Three Sisters Road Walland, TN 37886 800.993.7824 Blair Hill Inn 351 Lily Bay Rd, Greenville, ME 04441 207.695.0224 Blantyre 16 Blantyre Road Lenox, MA 01240 413.637.3556 Camden Harbour Inn 83 Bayview Street Camden, ME 04843 207.236.4200 Canlis 2576 Aurora Avenue North Seattle, WA 98109 206.283.3313 Canoe Bay W16065 Hogback Road Chetek, WI 54728 715.924.4594 Castle Hill Inn 590 Ocean Avenue Newport, RI 02840 401.849.3800 Château du Sureau 48688 Victoria Lane Oakhurst, CA 93644 559.683.6860 Daniel 60 East 65th Street New York, NY 10065 212.288.0033 Del Posto 85 10th Avenue New York, NY 10011 212.497.8090 Dunton Hot Springs 52068 Road 38 Dolores, CO 81323 970.882.4800 Eleven Madison Park 11 Madison Avenue New York, NY 10010 212.889.0905 Everest 440 South La Salle Street #40th Floor Chicago, IL 60605 312.663.8920 Gabriel Kreuther 41 W. 42nd St, New York, NY 10036 212.257.5826 Gary Danko 800 North Point Street San Francisco, CA 94109 415.749.2060 Glenmere Mansion 634 Pine Hill Road Chester, NY 10918 845.469.1900

Homestead Inn Thomas Henkelmann 420 Field Point Road Greenwich, CT 06830 203.869.7500 Hotel Fauchère 401 Broad Street Milford, PA 18337 570.409.1212 Hotel Les Mars 27 North Street Healdsburg, CA 95448 707.433.4211 Hotel Wailea 555 Kaukahi Street Wailea, HI 96753 808.874.0500 Jean-Georges 1 Central Park West New York, NY 10023 212.299.3900 Lake Placid Lodge 144 Lodge Way Lake Placid, NY 12946 518.523.2700 L’Auberge Carmel 7th Avenue and Monte Verde Street Carmel-by-the-Sea, CA 93921 831.624.8578

Planters Inn 112 North Market Street Charleston, SC 29401 843.722.2345

The Ivy Hotel 205 East Biddle Street Baltimore, MD 21202 410.514.6500

Quince Restaurant 470 Pacific Avenue San Francisco, CA 94133 415.775.8500

The Little Nell 675 East Durant Street Aspen, CO 81611 970.920.4600

Rancho Valencia 5921 Valencia Circle Rancho Santa Fe, CA 92067 858.756.1123 Royal Blues Hotel 45 Northeast 21st Ave. Deerfield Beach, FL 33441 954.857.2929 Saison 178 Townsend Street San Francisco, CA 94107 415.828.7990 SingleThread Farm 131 North St Healdsburg, CA 95448 707.723.4646 Spicer Mansion 15 Elm Street Mystic, CT 06355 860.245.4621

Magee Homestead 6429 WY HWY 130 Saratoga, WY 82331 307.327.2031

The Charlotte Inn 27 South Summer Street Edgartown, MA 02539 508.627.4151

Manresa Restaurant 320 Village Lane Los Gatos, CA 95030 408.354.433

The Fearrington House-Inn, Restaurant & Spa 2000 Fearrington Village Center Pittsboro, NC 27312 919.542.2121

Mayflower Inn & Spa 118 Woodbury Road Washington, CT 06793 860.868.9466 Meadowood Napa Valley 900 Meadowood Lane St. Helena, CA 94574 707.531.4788 Menton 354 Congress Street Boston, MA 02210 617.737.0099 Ocean House 1 Bluff Avenue Watch Hill, RI 02891 866.345.1472 Old Edwards Inn & Spa 445 Main Street Highlands, NC 28741 866.526.8008 Per Se 10 Columbus Circle New York, NY 10019 212.823.9335

The French Laundry 6640 Washington Street Yountville, CA 94599 707.944.2380 The Home Ranch P.O. Box 822 Clark, CO 80428 970.879.1780 The Inn at Dos Brisas 10000 Champion Drive Washington, TX 77880 979.277.7750

The Lodge at Glendorn 1000 Glendorn Drive Bradford,PA 16701 814.362.6511 The Pitcher Inn 275 Main Street Warren, VT 05674 802.496.6350 The Point 222 Beaverwood Road Saranac Lake, NY 12983 518.891.5674 The Ranch at Rock Creek 79 Carriage House Lane Philipsburg, MT 59858 406.859.6027 The Surrey 20 East 76th Street New York, NY 10021 212.905.1477 The Wauwinet 120 Wauwinet Road Nantucket, MA 02554 800.426.8718 Triple Creek Ranch 5551 West Fork Road Darby, MT 59829 406.821.4600 Twin Farms 452 Royalton Turnpike Barnard, VT 05031 802.234.9999 Weekapaug Inn 25 Spray Rock Road Weekapaug, RI 02891 866.343.1832 Westglow Resort and Spa 224 Westglow Circle Blowing Rock, NC 28605 828.295.4463

White Barn Inn & Spa 37 Beach Avenue Kennebunk Beach, ME The Inn at Hastings Park 04043 2027 Massachusetts Avenue 207.967.2321 Lexington, MA 02421 Windham Hill Inn 781.301.6660 311 Lawrence Drive The Inn at Little Washington West Townshend, VT Middle and Main Street 05359 Washington, VA 22747 802.874.4080 540.675.3800 Winvian Farm The Inn of the Five Graces 155 Alain White Road 150 East De Vargas Street Morris, CT 06763 Santa Fe, NM 87501 860.567.9600 505.992.0957

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