WO’GOA something is always brewing… September 2015 Issue

‘ W GOA O

SEPTEMBER 2015

something is always brewing

THE PENINSULA HONG KONG Legend of Hospitality

ALAIN DUCASSE à l’Hotel de Paris

CARME RUSCALLEDA Seven Michelin Stars

KIM WOODWARD

Savoy Grill’s First female Head Chef

RÉMI VAN PETEGHE French Classic

UWE OPOCENSKY Mandarin Grill

JOHNNY CHUNG

From Stars To Screwdrivers www.wogoa.in | www.wogoa.com

HEINZ BECK

a culinary journey with nine artfully created dishes...

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‘ W GOA O something is always brewing

experience the adventure... anytime, anyplace, anywhere!

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WE LOVE NATURE AND ITS WONDERS We believe it’s important to preserve and protect the marvels that surround us. At Modisa Wildlife Project you will become an active member in our day-to-day work, doing everything from helping to build and maintain facilities, to cleaning predator enclosures after the animals are fed. The work, combined with the activities, will bring you up-close with the animals and African culture.

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Editor Fabian deCastro

experience the adventure! anytime, anyplace, anywhere!

Lifestyle Editor Doug Singer Feature Editor Oilda Barreto Editorial Contributor Mario Bermeo Jr FJMdesign Photography Consultant Creative Design Studio Publisher

‘ W OGOA something is always brewing

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Cover Image Credit: Farmer’s Hands Executive Chef Uwe Opocensky - The Krug Room Mandarin Oriental, Hong Kong

‘ GOA W O ™

something is always brewing

In this exciting issue of WO’GOA, we will explore the finest Spanish cuisine, as culinary superstars like chefs Arzak, Adrià and Berasategui give their own personal take on their top dishes. Next we will check in with the world’s first female “seven-star” Michelin Chef, Carme Ruscalleda and more history will be in the making at London’s Savoy Grill as we are introduced to its First Female Head Chef ever!

Then it’s off to Rome to visit with Heinz Beck, where we will deliver a fantastic photo spread of his opulent 9-Course Meal - one to be remembered! For a taste of Asia, we will head on over to Hong Kong to the Mandarin Oriental’s 25th floor for the 2 Michelinstarred Pierre Gagnaire’s pied-á-terre. It is just a short trip across the city to experience the Peninsula Hotel’s cuisine which has been the pinnacle of culinary excellence for over 85 years, forging its legendary reputation as the ultimate gastronomic destination.

Experience traditional French Classics with Chef Rémi Van Peteghem at Gaddi’s, as well as an array of other fine dining options and we will meander into the bar where we will visit Senior Bartender Johnny Chung Kam Hung, one of the Peninsula Hong Kong’s longest-serving employees who has worked at the hotel for over 50 years. More of Hong Kong lies in wait with the most sophisticated and intimate restaurant “The Krug Room” created in partnership with Krug champagne, sample Chef Uwe Opocensky’s brilliantly creative cuisine partnered with the world’s most prestigious champagne.

We will check in at some of the world’s finest hospitality spots with visits to the heart of Scotland and the Gleneagles Resort Hotel, the Hôtel Royal in Evian, dining at Tokyo’s Hotel Chinzaso, Taleon Restaurant at the Taleon Imperial Hotel in St. Petersburg and much, much more!

We will visit with iconic Chef Alain Ducasse, explore the younger culinary generation with Kevin Nashan, and delve into America’s premier fine dining steakhouse Smith & Wollensky in London and then jet off to Sky Kitchen in Berlin!

This issue is so packed with culinary and travel content that you will want to start planning your 2016 travel itinerary and use WO’GOA as your lifestyle compass.

Doug Singer Lifestyle Editor

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SEPTEMBER 2015

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The Peninsula Hong Kong 216 GGGOLA

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The Hôtel Royal 142 A Lifetime Behind Bars 42

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90 Years Young

The Story Continues

Modern Cuisine Speaks Spanish 90

Heinz Beck’s Culinary Journey

202 Authentic Cantonese Cuisine

110 Seven Michelin Stars

124 Pierre 160 Michelin Starred Cantonese Restaurant 18

178 Mand

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134 Savoy Grill’s First Female Head Chef

‘ GOA W O ™

something is always brewing

146 Hotel Chinzanso Tokyo 166 A French Classic

darin Grill

172 Flavored by A.Choice

208 Celebrates Twenty Five 184 The Krug Room

198 The Best Luxurious Restaurant 156 Sidney Street Cafe

190 Smith & Wollensky

Farmer’s Hands Executive Chef Uwe Opocensky - The Krug Room Mandarin Oriental, Hong Kong

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THE PENINSULA HONG KONG

T H E PENINSUL A HONG KONG

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Experience The Peninsula Experience An Inimitable Legend of Hospitality!

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THE PENINSULA HONG KONG

THE P EN IN SUL A HONG KONG

G R A N D E D A M E O F T H E FA R E A S T On 11 December 1928, a legend of Asian hospitality was born – The Peninsula Hong Kong opened her doors for the first time, and has been welcoming guests and patrons from all over the world ever since.

Every great lady has a history, and The Peninsula is no exception. Hers is a remarkable story of vision and evolution with the architects who in the early 1920s drew up plans for “the finest hotel east of Suez”, doing so at the behest of men whose foresight and confidence in Hong Kong set them on what was considered an audacious path at the time.

Like many grand hotels, The Peninsula is a family business and it all started with two brothers of Jewish-Iraqi descent. Ellis Kadoorie settled in Shanghai in 1880, while his elder brother Elly set himself up in business in Hong Kong. Over the next two decades, the Kadoorie brothers made their fortunes, achieving success in banking, rubber plantations, electric power utilities and real estate, and gaining a major share-holding in Hong Kong Hotels Limited.

By the time Sir Ellis was knighted in 1917 (he was also a generous patron of charities, another family tradition), Hong Kong Hotels Ltd’s prestigious properties included the Peak and the Repulse Bay Hotels in Hong Kong; the Astor House, the Palace Hotel and the Majestic in Shanghai; and the Grand Hotel Wagons Lits in Beijing.

Architects were first commissioned to draw up plans for «the finest hotel east of the Suez» back in the early 1920s, and The Peninsula, the jewel in the family crown, was completed in 1928. Twelve years later the baton passed to the next generation when Lawrence (later Lord) Kadoorie, son of Sir Elly, became chairman of the board, to be replaced in 1946 by his brother Horace. With the loss of the Shanghai properties to the government of the People›s Republic of China in 1949, The Peninsula became the unchallenged flagship of the company.

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Sir Elly & sons 29

THE PENINSULA HONG KONG

Clark Gable at The Peninsula Hong Kong in 1955

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Always an innovator, “The Pen” was the first to cater to the overland trade - in the days when a first-class train trip from London took ten days, running via Calais, Paris, Moscow, Beijing and Shanghai, it was the first to entertain the stars of Hollywood in the thirties with Charlie Chaplin and Paulette Goddard, and the first to open a disco in the sixties. In the seventies, The Pen assembled the world’s largest fleet of Rolls-Royces to transport guests to and from the airport in style.

In a city with little affection for nostalgia, and where very few colonial relics have been preserved, The Peninsula is an institution – a building that is representative of Hong Kong’s past as well as its present, and the history of Hong Kong itself can be traced through the history of the hotel.

The story of The Peninsula, Hong Kong’s finest hotel and certainly the most historic still remaining today, echoes and further illustrates the fascinating development and transformation of the Kowloon peninsula itself over the past century and a half.

The Kowloon peninsula south of the present-day Boundary Street and including Stonecutter’s Island was ceded in perpetuity to Great Britain in 1860 following the Arrow Incident, also known as the Second Opium War. The principal object of its cession was to provide greater protection to the central area of Victoria Harbour by means of guaranteeing the defence of both shores.

Kowloon’s original (pre-1860) area has been greatly enlarged by numerous phases of reclamation over the years, hills have been removed in some areas and the physical shape of the area has changed completely. The name and location of some Kowloon streets today, such as Reclamation Street in Yaumatei, provide some of the best remaining clues to the landform formerly distinct coastlines and hills. The land where The Peninsula now stands was underwater in the early 1860s, and was located about fifty meters offshore from a fine sandy beach.

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THE PENINSULA HONG KONG

When the Kowloon peninsula was first ceded to Great Britain, most of its residents were Hakka villagers engaged in stonecutting in the surrounding low hills. A small village known as Tai Hang – now completely vanished – was located near present-day Granville Road (five blocks from The Peninsula). The stone the villagers quarried was ferried across the harbour and used there in various construction projects on Hong Kong Island. When The Peninsula was built in 1926, British settlement on the Kowloon side of Victoria harbour had been firmly established for almost 70 years, and on the Hong Kong side for almost 90.

Almost as soon as it was completed, The Peninsula was requisitioned by the military, and served as emergency military accommodation from 1926 to 1928. The Hong Kong garrison was hurriedly reinforced in 1927-28, at the time of General Chiang Kai-shek’s Northern Expedition from Canton, which eventually united China in 1928 under one government, based at Nanking. Permanent barracks were under construction during that period at Shamshuipo, in the northern part of Kowloon, but were not yet completed when the additional troops arrived. The 1920s had been a period of almost continual unrest in Hong Kong, with numerous politically-inspired strikes and disturbances, while an expanded garrison remained a permanent feature.

After more stable conditions returned, and Shamshuipo Barracks were finally completed, 32

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The Peninsula was renovated and eventually opened for business in December 1928.

In its very early days The Peninsula’s main clientele were passengers using the adjacent Kowloon-Canton railway station for connections to further in the China interior, or even further afield to Europe via the Trans-Siberian Railway. This route was popular as it took less than a fortnight, rather than six weeks by sea – the only other alternative. The steady growth of international passenger shipping, and the construction of wharves along Canton Road, meant that a major hotel located only a short distance away from both

The Peninsula Hong Kong in 1928

terminals was certain to be popular. It was.

Almost immediately, The Peninsula transformed Kowloon from a sleepy backwater to the focal point of a vibrant social life. As luxury ocean liners began to steam into Victoria Harbour, she welcomed notables and luminaries with an embrace of unsurpassed luxury and warmth. Hong Kong and The Peninsula became synonymous.

It rapidly became one of Hong Kong’s most popular venues for parties and balls – The Rose Room in particular was one of the most sought-after function rooms. The presence of The Peninsula did much to establish Tsimshatsui as an alternative hotel and nightlife area to the longer-established hotels in the city of Victoria across the harbour.

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THE PENINSULA HONG KONG

From the beginning, The Peninsula had fashionable shopping arcades – as it still does today. Costs were somewhat different in those years to today, however – Beten’s Beauty Salon gave permanent waves that took several hours to administer and cost HK$ 7.00 for the full treatment. Late-afternoon tea-dances were a popular weekend feature of the hotel, with cream-cakes, tea and dancing to a band, all for 50 cents. At one time the hotel maintained the custom of seating single and married women separately to save any single men from potentially embarrassing situations, such was the reputation of Kowloon in some eyes in those years.

The Lobby in 1950

The formal surrender of Hong Kong to the invading Japanese forces took place by candlelight in Room 336 at The Peninsula on Christmas Night 1941. During the Japanese Occupation, which lasted from December 1941 until August 1945, the hotel remained in use and was renamed the Toa (“East Asia”). After the war it reopened as The Peninsula and it has been a prominent feature of Hong Kong’s social life ever since. In the immediate post-war period, when there were considerable housing shortages in Hong Kong, many new arrivals lived in the hotel while awaiting permanent accommodation. Some liked living at The Peninsula so much that they made it their full time residence; some stayed on for decades afterwards.

The rapid increase in international air travel in the 1950s and 1960s led to a yearly 34

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increase in tourist arrival numbers to Hong Kong. Most of these visitors stayed on the Kowloon side, due to the proximity to Kai Tak Airport, and many chose to enjoy the comfort and convenience of The Peninsula during their stay. The opening of the CrossHarbour Tunnel in 1972 made a night out on Kowloon side an easily accessible exclusion for Hong Kong Island residents, and did much to further popularise both Tsimshatsui and The Peninsula.

Since the early 1950’s, following a massive increase in population after the end of the

The Lobby

Chinese Civil War, the Kowloon peninsula has been very extensively redeveloped, and very few original buildings still remain from the past. Fortunately The Peninsula remains one of them; while a new tower wing was added to the hotel in the early 1990s, the gracious old section of the building was preserved.

By the time three thousand revellers gathered in 1988 to celebrate the Pen›s sixtieth birthday, the grand old lady was showing her age. It fell to the latest Kadoorie, the Hon Michael D. Kadoorie, to bring this venerable establishment into the twenty-first century.

His response was a daring scheme to add a 30-storey tower to the original structure. This was to house 130 guest rooms, plus a heliport, the Philippe Starck-designed Felix rooftop restaurant and a spectacular swimming pool and spa designed by Orlando Diaz-Azcuy.

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THE PENINSULA HONG KONG

The Peninsula Suite - Living Room

Grand Deluxe Harbour View Suite - Living & Dining Room 36

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In 1994, The Peninsula›s tower extension was unveiled, comparisons to the hotel›s original opening were both irresistible and appropriate. Then, as now, all efforts were dedicated to providing luxurious comfort, modern facilities and technology, combined with exceptional, personalized service. The vision of the predecessors of a vibrant, thriving Hong Kong rings as true now as it did in the 1920s, and it has been a particular source of pride to conserve and enhance The Peninsula in a manner befitting what is still “the finest hotel east of Suez”.

Building on its 85 years as a global beacon of hospitality, The Peninsula Hong Kong proudly unveiled its latest landmark room enhancement project in 2013, underscoring the hotel’s commitment to defining the future of experimental luxury while preserving its magnificent heritage. With an accent on classic modernity, adhering to the design trends of simplicity and chic elegance, the new rooms showcase the next level of in-room comfort.

The stunningly renovated rooms showcase bespoke luxury, detailed craftsmanship and a timeless, classically modern aesthetic that blends the distinctive design touches. Classic, contemporary, as this legend of the East redefines luxury. Heralding the latest guestfocused technology and a new era of personalisation, the newly renovated guestrooms strengthen a design proposition that redefines the hotel as the city’s newest luxury property, while embracing its unparalleled heritage. Accenting simplicity and elegance, the new room’s aesthetic melds the distinctive design touches.

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THE PENINSULA HONG KONG

Deluxe Suite - Bedroom

The two-bedroom colonial-style Marco Polo Suite was the hotel›s original presidential suite and has been newly redesigned in classic luxury synonymous with The Peninsula’s legendary service and style. The uniquely themed interiors are bathed in natural daylight and feature blonde wood panelling and light, rich silk upholstery complemented by chic, refined antiques, crystal chandeliers and decorative fireplaces. A separate dining room and entertainment area makes this Suite popular for exclusive soirees. Guests staying at this truly remarkable and historic Suite are offered the ultimate in Peninsula decadence, and the complimentary use of a Phantom Rolls-Royce with personal chauffeur.

Truly palatial, The Peninsula Suite is a study in architectural harmony and refinement, unrivalled in its contemporary opulence. Situated on top of the Peninsula Tower, the Suite has the most breathtaking views of Victoria Harbour from the double-height living room with floor-to-ceiling windows and the exclusive landscaped terrace. Rich tones and sumptuous upholstery blend elegantly with the eclectic mix of contemporary and classically styled furnishings.

Set against the majesty of Victoria Harbour, the Grand Deluxe Harbour View Suites offer a true sense of arrival with stunning unobstructed views from their elevated corner locations in the Peninsula Tower. Guests enter through an elegant foyer that provides a discreet separation from the living areas. These suites are perfect for entertaining and can host up to six guests for dinner, drinks or meetings, furnished in sleek contemporary luxury enhanced with the legendary Peninsula service.

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Superior Habour View Suite Bedroom

Deluxe Room 39

THE PENINSULA HONG KONG

Victoria Harbour View from The Pool

SPA Guest Room 40

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The Deluxe Harbour View Suites offer unrivalled luxury, situated in the Peninsula Tower, these spacious, elegant and homely suites showcase sweeping views over the Eastern corridor of Hong Kong’s glittering skyline. The bedroom is swathed in rich linens, luxurious finishes and comfortable armchairs, with a telescope to view the stunning panorama. A large, walk-in dressing room complete with its own vanity area discreetly separates the sumptuous marble bathroom with distinctive corner deep soaking bathtub, whilst the generous living area has a fireplace, creating a truly memorable residential experience.

The Peninsula Spa forms part of The Peninsula Hong Kong’s three-floor health and fitness facility, this 12,000 square feet Spa designed by Henry Leung, occupies two floors, offering sweeping views of Victoria Harbour and 14 state-of-the-art treatment rooms, creating an oasis of calm in the city for guests to renew themselves in mind, body and spirit.

The Peninsula Spa has especially created a selection of “Peninsula Ceremonies”, outstanding signature body treatments that uniquely reflect a fusion of Oriental, Ayurvedic and European therapies. Multicultural therapists – multilingual and expertly skilled – deliver optimum refinement in their treatments, ensuring that guests’ precious time is well spent.

The Peninsula Spa is a vital facet of Peninsula Wellness – a lifestyle programme designed to touch every aspect of a guest’s lifestyle, both during a stay and beyond. The innovative programme goes far beyond mere pampering to appeal to all the senses.

The Peninsula Hong Kong is immaculately maintained, and it remains an attractive symbol of continuity between Hong Kong’s recent past and the present day.

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GLENEAGLES HOTEL, PERTHSHIRE, SCOTLAND

Gleneagles Resort Hotel Member of The Leading Hotels of the World

Exclusive and Elegant 90 Years Young 42

Text Oilda Barreto

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GLENEAGLES HOTEL, PERTHSHIRE, SCOTLAND

Located in the heart of Scotland on 850 magnificently manicured acres, sits the 5 AA Road Star Golf and Spa Resort Hotel in Perthshire, Gleneagles. Built by the former Caledonian Railway Company, it has its own railway station stop with a five-hour ride direct train access from London and a one hour drive from Edinburgh and Glasgow.

Once described as the “Riviera of the Highlands” and the “Eighth Wonder of the World” Gleneagles was designed in the style of a French Chateau. Its luscious landscaping was inspired by the celebrated 18th century landscape designer and gardener, Capability Brown. Gleneagles was the Host Venue for the 2014 Ryder Cup and also hosted the G8 World Summit. The hotel celebrated its 90th anniversary on June 7th, 2014.

Gleneagles is a founding member of the “Quality Scotland Foundation” and “Connoisseurs Scotland”; the world-class grouping of properties which provide an authentic taste of Scotland to the discerning traveller. They are also a member of “The Leading Hotels of the World”.

Thus, there are many choices to satisfy one’s leisurely pursuits… There are outstanding restaurants including Scotland’s only two Michelin starred restaurant, “Andrew Fairle”, several bars, off-road driving, road cycling, horseback riding, falconry, shooting, fishing, archery, and of course, being able to play on 3 championship golf courses: “The Kings,” “The Queens,” and the PGA Centenary Course. There is also an ESPA award winning destination spa, with Scotland’s first ESPA Life Wellness Center. Guests also enjoy complimentary wifi, leisure pool, gym, outdoor tennis courses, croquet, and pitch and putt. Coaching and other programs are also available.

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GLENEAGLES HOTEL, PERTHSHIRE, SCOTLAND

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Gleneagles is one of the world’s grand resorts. Yet each and every one of its 232 luxury bedrooms including our 26 suites has the individuality of an intimate hotel. Choose from traditional or modern interiors, many with fine open views over the hotel grounds. For the luxury Gleneagles experience, their suites and estate rooms are sumptuous affairs, with space aplenty, soft fabrics and modern amenities.

The splendid Royal Lochnagar Suite is the ultimate in traditional Gleneagles grandeur.

Soft, restful greens, golds and terracottas blend subtly with silks and fine wool, polished wood and leather. Stunning views complete the experience, across the Gleneagles estate to the rolling skyline of the Ochil Hills.

With separate sitting rooms and dining areas, the Whisky Suites is ideal for a leisurely breakfast or for private cocktails and dinner parties. Excellent for honeymooners.

Luxurious bathrooms have underfloor heating and feature a black and white floor tile design exclusive to Gleneagles. Some bathrooms have free standing baths and walk-in showers. All are warm and inviting, for long soaking baths and invigorating wake-me-up showers alike.

Private and intimate, with a heavenly location on the hotel’s top floor, the Spirit Suites truly capture the essence of Gleneagles. These two-bedroom luxury suites are furnished in contemporary style, with space and amenities aplenty; many have spectacular views.

For a special romantic break or easy family living, there can be few better places to be in Scotland.

Overlooking the hotel’s main entrance, the magnificent top floor Blue Tower Suite is split over two levels, boasting two elegant bedrooms, a luxurious bathroom and steam shower room on the lower floor. A beautifully crafted spiral staircase winds up to a sophisticated living area in the original tower, the most secluded place to unwind.

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GLENEAGLES HOTEL, PERTHSHIRE, SCOTLAND

Dining is an essential part of the Gleneagles experience. Inspired by the pick of field, wood, river and sea, our menus are bursting with flavour and imagination. From the grand formality of The Strathearn to the bustling vibe of Deseo, from the Michelin magnificence of Andrew Fairlie to the clubby ambience of The Dormy Bar & Grill, restaurants to suit all tastes and occasions. The grand dining room has been the heart of Gleneagles hospitality since 1924. In the morning, it’s home to the legendary Gleneagles breakfast, by night it’s a truly sumptuous fine dining experience.

In May 2001, Michelin award winning chef, Andrew Fairlie, opened his own restaurant within the hotel, offering guests and gourmands alike the delights of French-influenced cuisine using the best Scottish ingredients. The restaurant received its Michelin Star rating in January 2002, only 8 months after opening and, shortly after, Andrew was named as “Drambuie Scottish Chef of the Year.” In January 2004, the restaurant was awarded a coveted fourth AA rosette. And a prestigious second Michelin Star followed in January 2006, followed by “AA Chef ’s Chef of the Year”, a unique award voted for by other AA rosette-achieving chefs. In November 2011, Andrew Fairlie was named a “Relais & Chateaux Grand Chef”, one of only seven in the UK, and then in 2012, the Andrew Fairlie at Gleneagles was named “Best Restaurant in the UK” in the Sunday Times’ Food List.

Recently, Andrew Fairlie was named in “Elite” as one of “Traveler’s Top 100 Restaurants in the World, 2015”.

With two AA Rosettes to its name, The Strathearn serves classical French/Scottish dishes in an atmosphere that recalls the glamour of the hotel’s art deco origins. From mountain lamb to game to the moor, from aged beef to smoked salmon carved and flambéed at your table, each dish has been lovingly prepared by a dedicated team of award-winning chefs. A recent refurbishment has created a more intimate dining experience, while losing none of the room’s famous grandeur. The unrivalled Gleneagles breakfast now has its own dedicated setting in The Long Room with new hot and cold bu-ffet counters, a feature juice bar and breakfast omelette station.

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The Clubhouse Bar & Grill features a relaxed and comfortable lounge area with sofas, armchairs and a circular central fireplace. It also includes a distinctive horseshoe shaped bar, with a comprehensive range of wines, spirits and beers, and a grand restaurant with picture windows, giving great views of the golf courses beyond. The Bar & Grill offers dining on two levels, including the option to sit up at another bar adjacent to the restaurant, where you can dine and watch our chefs prepare delicious dishes in our tandoor ovens.

In the atmospheric Gleneagles Cellars you will find The Sommelier’s Table, a wine lover’s paradise that can host intimate dinners, tastings and drinks receptions.

The Blue Bar is the new addition to The Dormy, Located within a courtyard which is accessed through the Clubhouse itself, The Blue Bar is a unique al fresco experience, where guests can enjoy some of the world’s finest cigars and whiskies. An indulgent outdoor/indoor space, the courtyard has a central gazebo and overhanging sails with a feature fireplace surrounded by bespoke heated sofas. The whole effect is of a distinctive, sheltered outdoor environment, which is kept warm the whole year round. Once inside, guests can choose from an excellent range of cigars, including pre-embargo Cuban cigars, enjoy a fresh and velvety-smooth Johnnie Walker Blue Label, or sample from a range of moreish molecular whisky cocktails. The Blue Bar is also available as a venue for corporate events and private functions.

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The state of the art destination Spa by ESPA was opened in 2008 and offers a warm and tranquil atmosphere, including 20 treatment rooms, a vitality pool lit by fiber optics to stunning effect, and a host of indulgent treatments. Renowned interior designer Amanda Rosa worked together with ESPA to create a unique and distinctive design whilst incorporating all the requirements of a world-leading spa.

From the moment you step through the magnificent double doors to the Spa, calming music and the serene atmosphere set the tone for your experience. You can relax in the crystal steam room or hot sauna cabin and then have a refreshing ice rub or an Arctic mist shower. Skin tingling with wellbeing, unwind further in the unisex vitality pool with its massaging swan necked fountains. The changing rooms themselves are an indulgent space, with large power showers and limestone heated flooring. The Courtyard Garden is bathed in natural light from the glass roof and allows both male and female guests to share some time together by the gently flickering fire. ESPA has created a selection of powerful and highly eff¬ective signature treatments for The Spa at Gleneagles that uniquely reflect a fusion of the latest scientific advances with potent European therapies, Eastern philosophy and Ayurvedic influence.

ESPA Life at Gleneagles (part of the Spa by ESPA) has been hailed as the “next generation of spa” ESPA Life offers intensive, transformative programs geared towards improved health and wellness within the comfort and luxury of a five star hotel. Offering access to the hotel’s stunning facilities, it’s the perfect place to relax the mind, body and soul and begin your journey towards optimal well-being and vitality, inside and out. An expert team of complementary and alternative medicine (CAM) practitioners and experienced spa therapists together create revolutionary packages to address the stresses and strains of modern lifestyles. Bespoke programs are devised with a clear aim: to bring guests back to their optimal wellbeing.

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THE HÔTEL ROYAL - EVIAN-LES-BAINS, FRANCE

The Hôtel Royal

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THE HÔTEL ROYAL - EVIAN-LES-BAINS, FRANCE

The Hôtel Royal enjoys a stunning location in Evian-les-Bains, on the French bank of Lake Geneva while facing the Swiss city of Lausanne on the other side of the lake, between the lake and the mountains. This luxury establishment, nestling in the heart of 47 acres of parkland which is an intrinsic part of the history of Evian and the famous Cachat spring.

In 1905, the Evian Mineral Water Company commissioned the construction of a luxury hotel. A name was needed that would reflect the prestige of its future guests including King Edward VII of England who had promised to one of the first to stay at the new hotel and so it was that the Royal Hôtel opened on the 16th of June 1909. King Edward VII passed away in 1910 without ever having visited the suite set aside for him. The name Royal remained.

Designed by the architect Jean-Albert Hébrard, who was also project manager at the Casino and at the former pump room at the Cachat spring, the Hotel Royal is like a huge white steam ship anchored in the hills of Lake Geneva. Its silhouette can be likened to a fan, a feature that enables it to blend perfectly into its setting at the heart of magnificent 47-acre grounds.

Its clean lines blend Art Nouveau and Art Deco styles. The vaults and rotunda of the communal areas are brightened with rustic frescos in water colours by Gustave Jaulmes.

This large ship is inspired by Baroque traditions evident in the vaulted ceilings, domes and rotundas. Semi-circular balconies and detailed framework by workers from Tyrol contrast with the simplicity of the façade. Splendour and abundance are the golden rules of this edifice.

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While it remained open for its regular clientele during World War I, times were difficult for the Royal. During World War II, it was transformed into a rest home for Italian and German officers and later for convalescing Americans. What remains a surprise, considering this troubled era, is the inventory list put together by German and allied forces which enabled the hotel’s furniture to remain intact at the end of the conflict.

Deceased in 1910, the British sovereign never had a chance to visit it. But members of the aristocracy were to follow. Having grown up not far from here, in the chateau built by her father, the Prince of Brancovan, Anna de Noailles met Marcel Proust here, who wrote several chapters of In Search of Lost Time within its walls.

The Sultan of Zanzibar met the Maharaja of Kapurthala and Queen Amélie of Portugal.

The Shah of Persia visited before King Faisal I, Sovereign of Iraq. It was the garden of global powers, almost a court.

In 1925 Sacha Guitry conducted his affair with Yvonne Printemps here; eight years later, he returned with Jacqueline Delubac. The most prominent personalities of their era forged a legend of an enchanting holiday spot; History was a guest. In 1949, the “divine” Greta Garbo arrived from Hollywood. Maurice Chevalier came from Cannes: “It’s fun here!” A great lover of the place, the Aga Khan reserved an honorary apartment. July 1956 saw Mr 100,000 Volts, Gilbert Bécaud. Two years later, François Mitterand, then a young minister, signed the guestbook; in August 1958, Errol Flynn and Ludmila Tcherina witnessed the fire that ravaged the upper floors.

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THE HÔTEL ROYAL - EVIAN-LES-BAINS, FRANCE

For almost a century, many international encounters have taken place in this setting conducive to entente, and the leading heads of state and government from around the world have stayed here. In June 2003, the year of the French presidency, Evian hosted the G8 summit, and the heads of delegation were greeted by Jacques Chirac on the terrace of the Hôtel Royal where they were staying The refurbishment of the Hôtel Royal was the scene of an historic project lasting several months which reopened on 01 July 2015. Respecting the original design, the aim to restore this centennial hotel to its former radiant glory was entrusted to the interior designer François Champsaur and François Chatillon, architect of historic monuments who has given this centennial building all of its prestige back.

Combining historic heritage with the latest trends in contemporary design, the ground floor areas have been restyled in elegant harmony. From the evening bar to the great lounge, the wine cellar to the library, Gustave Louis Jaulmes’s neo-Baroque frescos that grace the building’s vaults and domes have regained their former luster. The hotel’s 150 rooms and suites have been refurbished and modernised. The delicate patina on the period furniture in precious woods – mahogany, rosewood, Ceylon lemonwood – specially designed for their original setting, has been restored.

On the sixth floor, hitherto intended for meetings and conferences, luxurious private suites have been created, with views of the lake and Alps that reach new heights. In the Les Fresques restaurant, the gentle lines of the blue and green velvet armchairs and the lighting from the brass chandeliers enhance the curved strokes of the frescos, offering a new interpretation of the place’s magic.

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THE HÔTEL ROYAL - EVIAN-LES-BAINS, FRANCE

Les Fresques

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Les Fresques restaurant in Evian is the Evian Resort’s high-end restaurant, offering a stylish, contemporary setting. Chef Patrice Vander and his team serve creative, stylish cuisine made using outstanding ingredients. The menu is graced by a number of classic dishes such as wild sea bream marinated with mango, wakame and Oscietra caviar or Bresse chicken breast studded with foie gras, with fines herbes and yellow wine. “Collection dishes” to be sampled include crayfish from Lake Geneva, in a “royale de foie gras”, froth perfumed with saffron from Marin, or Arctic char from the lake, cooked “meunière” and served with Sault spelt wheat, in the style of a risotto.

There is a vast array of delicious desserts to taste, created by Head Pâtissier Stéphane Arrête and his team. Among them, the must-try “R”, a dark chocolate gourmet surprise with a different center depending on the season.

Le Bar is the place to be at the Hôtel Royal. The designer chandelier which hangs down over the marble bar, the real centerpiece of the venue, brings a decidedly chic and timeless atmosphere to a place that should not be missed.

La Veranda serves generous international cuisine. A culinary journey around the world, with a daily theme each evening in a relaxed atmosphere. In summer, L’Oliveraie takes over from La Véranda. Under the centennial olive trees, lunches are taken near the pool, with a laid-back holiday feel to them. The restaurant serves Mediterranean-style cuisine including grilled meats, brochettes and a selection of salads.

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ALAIN DUCASSE À L’HÔTEL DE PARIS - MONACO

ALAIN DUCASSE à l’Hotel de Paris The Story Continues More Beautiful Than Ever…

Photo © Pierre Monetta It is here, in the Louis XV, at the heart of the Riviera and over 25 years ago that the story began. 25 years rich in emotion, memories and vivid images.

Discovering this land was an essential moment in my life.

My love for this region is deep and carnal. I learned to know it, to tame it. It brought me its beautiful light and colours, and its enchanting landscapes. It revealed an endearing humanity of farmers and fishermen.

From its abundant nature, it gave me produce from the sea and the land, beyond comparison. It whispered to me the age-old recipes of modest and generous women.

All of this, I tried to give back, with all my heart. This land that sings like the sun, inspires all my cooking. It draws from it all its strength and truth.

Today, the restaurant re-opens its doors after several months of renovation.

Everything has changed. The setting and the menu – which has been deeply transformed.

Nothing has really changed… The Riviera is still the prodigal inspiration of my cuisine.

Basically, the story continues, more beautiful than ever.

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Floor Manager - Michel Lang, Chef Dominique Lory, Pastry Chef Sandro Micheli and Head Sommelier Noel Bajor 66

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In May 1987, Alain Ducasse opened the doors to the Louis XV, Prince Rainier III of Monaco and Monte-Carlo SBM entrust him with the daunting task to turn the Louis XV into the first hotel restaurant to be awarded three Michelin stars, and as a deadline, and Alain Ducasse is given a maximum of four years. Against all odds, only thirty-three months later, Alain Ducasse- 33 years old at the time- wins the challenge: three stars are awarded to the restaurant. The momentum is gathering, yet the adventure has only just begun.

Le Louis XV - Alain Ducasse à l’Hôtel de Paris cuisine tells the story of the Riviera, now more than ever. Produce, flavors, colors, everything is there. Fish originates from local fishing, herbs and vegetables from inland. Certain Louis XV iconic recipes are still on the menu, namely the Provence garden vegetables, black truffle, offered to guests since May 27th 1987.

Yet, on the same Mediterranean partition, the lyrics have been completely rewritten. The menu created by Chef Dominique Lory and Alain Ducasse asserts itself with contemporaneousness and youth.

Vigorous jus, intense broths, fresh condiments, it primarily reveals the exactitude and precision of taste. A contemporary and essential description.

Iodine flavors of shellfish (cockles, smooth clams, Venus clams and oysters), sharp touches from the grapefruit that accompanies the Mediterranean sea bass, and even bitterness of the salad served beside the green pea’s risotto: flavors are lively and honest. There is joy in this interpretation of the Riviera.

Today’s cuisine must be light, even more so when on the Riviera.

For this, Provence garden vegetables, black truffle, green steamed asparagus and seasonal vegetables Cookpot confer a botanical tone to the menu. The preparations highlight jus and broths, which concentrate the flavors.

To add freshness, the meal is punctuated by a vegetal pause. After the main course, the guest is invited to enjoy a green apple/sorrel granité.

Regional authenticity and essential Riviera flavors express themselves without compromise in the cuisine of Alain Ducasse à l’Hôtel de Paris.

The humble chickpea finds its place, as does the Roquebrune-CapMartin maquis myrtle. However the chef, hailing from the southwest of France, will source his lamb from the Pyrenees and his poultry from the Landes.

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ALAIN DUCASSE À L’HÔTEL DE PARIS - MONACO

May 27th 1987 H.S.H Prince Rainier III entrusts the restaurant “Le Louis XV” to Alain Ducasse, as well as the position of executive chef of the Hotel de Paris.

1990 “Le Louis XV” is the first ever hotel restaurant to be awarded three Michelin stars in the Michelin Guide. Alain Ducasse is only 33 years old and the restaurant has been open for 33 months.

July 2nd 2011 H.S.H Prince Albert II calls upon Alain Ducasse to create his wedding dinner.

November 17th & 18th 2012 Over 200 chefs from 25 countries, with over 300 Michelin Stars gather together to celebrate the Louis XV 25th anniversary.

April 2015 Re-opening of the restaurant Alain Ducasse à l’Hôtel de Paris after renovations. The story continues, more beautiful than ever…

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When using such stunning produce, everything is good. Pea pods are centrifuged to achieve a juice that will moisten the Cookpot vegetables. Thinly sliced artichoke leaves render a delicate broth.

Pintadon (baby Guinea fowl, to use Alain Chapel’s terminology) offal will be used as stuffing for the fondant potatoes that accompany the poultry. Respect of nature is expressed by each and every attentions of the Chef paying tribute to the nobility of the produce, throughout the process.

Sowing wheat in a truffle field was one of Cahors resident Patrick Duler’s ideas. At the restaurant Alain Ducasse à l’Hôtel de Paris, guests can sample this unique bread made from truffle wheat.

Without omitting the traditional baguette, the olive or bacon fougasse, buckwheat bread or stone ground flour bread.

As Alain Ducasse says, “Before cooking comes Nature”. Chef Dominique Lory wishes to pay tribute to a number of small producers with whom he works. He is grateful for the quality of their produce, their passion, and the respect of the planet that they have demonstrated.

With his newly acquired diploma in his pocket, Dominique Lory joined the ranks of restaurant Ladurée, on the Champs-Élysées in Paris, as demi-chef. In December 1998, he meets Alain Ducasse who offers him a position within the new Spoon Food & Wine Paris as first commis de cuisine, beside Chef Christophe Moret.

From March 2000 to January 2002, he is first commis de cuisine with Pierre Gagnaire, before leaving Paris. Alain Ducasse then sends him to Saint-Tropez to work at restaurant Spoon at Byblos where he remains until October 2002 as second de cuisine.

Alain Ducasse then offers him the chance to join the ranks of the Le Louis XV in Monaco where he works for 4 years as chef de partie beside Chef Franck Cerutti, who transmits his love of Mediterranean cuisine, generous, simple and sincere. In January 2007, he is named sous-chef, then joint-chef at the restaurant Alain Ducasse au Plaza Athénée à Paris. He works besides Christophe Moret then, from 2010, besides Christophe Saintagne.

In 2011, Alain Ducasse promotes him to head chef at the Louis XV. Dominique is reunited with Franck Cerutti – named executive chef of all the restaurants in the Hotel de Paris, in 2008 – which ensures a smooth transition until 2013, when he is handed the keys to the restaurant.

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Framboises, citron vert et vanille

Sandro Micheli, the pastry chef, saves a special place for Riviera produce: the citrus hail from Menton, the raspberries from inland, and the hazelnuts from Piedmont, are “simply the best in the world”, he says. To accompany them, Sandro has created pastries of great delicacy. Rhubarb, foamy cottage cheese with spring honey, for example, is a masterpiece of roundness and smoothness. His creations always include this perfectly mastered surprise that excites interest without ever confusing the eater. Thanks to the play of textures: as this Hazelnut shortbread whose crispness is partnered with the softness of a Hazelnut biscuit, with a lemon cream. Thanks also to the use of unexpected ingredients: such as raspberry vinegar or Sarawak pepper.

A wink to the long-standing history of the restaurant, the Rum baba, with lightly whipped cream, an iconic dessert, remains on the menu.

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Rhubarbe, fromage blanc, miel

Sandro started his career as a pastry commis at Paul Bocuse in Collonges, in 1997. He then transfers to Michel Guérard, Eugénie-les-Bains, before joining the team of restaurant Les Crayères in Reims in 2000 as pastry sous-chef. Sandro relocates to New York and joins Daniel, Daniel Boulud’s restaurant as pastry sous-chef. In January 2005, Alain Ducasse offered him the position of pastry chef of the restaurant Alain Ducasse at the Essex House, alongside the Executive Pastry chef Nicolas Berger and later in September 2005, the restaurant Alain Ducasse at the Essex House is awarded three stars in the Michelin Guide.

In 2008, Sandro Micheli joins the opening brigade of restaurant Adour Alain Ducasse at The St. Regis in New York, as a pastry chef. Sandro later returns to Daniel de Daniel Boulud as pastry chef in 2011. In June 2013, Alain Ducasse offers Sandro the position of head pastry chef at the Louis XV à Monte-Carlo.

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The amuse-bouche opening the meal and the sweets that end it subtly respond to each other. The former in marine tones, the latter with fresh citrus notes. Fish and citrus, two emblematic Riviera products.

The amuse-bouche is a surprising moment. It is composed of five distinctive lightly marinated fish bites, each accompanied by its own condiment: gurnard and celery, capon and fennel, bonito and olive, mackerel and lemon, cuttlefish and capers. They are then placed on a specially designed copper plate containing pebbles heated to 250 degrees. The dish arrives at the table covered by a glass dome. The waiter lifts it, pours a lemon broth over the bites and immediately closes the lid. One hears the crackling of the broth as it is poured on the scalding stones; one sees the produced steam fill the dome. After a few seconds, the waiter lifts the bell and the guests help themselves to the bites using long-handled titanium forks designed by Paulo Vale.

The sweets served following the meal play on citrus fruit flavors.

“Berlingot” filled with bergamot-hazelnut, Limoncello liquor “pâte de fruit”, confit lemon with lime and Timut pepper, whole candied tangerine with a tangerine juice reduction, kumquat with limequat ginger Marmalade. A little later in the season, red fruit will be added.

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With the collaboration of Gérard Margeon, Noël Bajor, head sommelier at Alain Ducasse à l’Hôtel de Paris, created a wine list imbued with the immense wealth of one of the most beautiful cellars in the world and the most beautiful regional products of the Riviera. To explore the wide range of possible food-wine pairings, it is divided into three parts. A short, transient and dynamic menu, changing four times a year at every season.The first is evidently spring-like and light. Amongst them is a biodynamic champagne (Fleur de l’Europe, de Fleury). Connoisseurs can discover this rarity: a white Côtes de Provence blanc hailing from a small domain tucked away inland from Nice (Clos Saint-Joseph, 2012).

The Office

A menu presenting vintages at the correct moment, allowing them to fully express themselves. Next to the Rhône, from Bourgogne (for example, the Meursault 1er cru Perrières from the Domaine Jean-François Coche-Dury, 2008) and from the Bordeaux region (for example the Saint-Émilion Tertre Roteboeuf 2001), while certain great Provence staples appear on this wine list. This longer menu bears witness to the infinite resources of the famous Société des Bains de Mer wine cellar. You find exceptional great Provence wine verticals: in white, the Château Simone Palette from 2002 to 2011, in red the Bandol Château de Pibarnon and Domaine Tempier. Some impressive great Bordeaux Grand Crus verticals, some dating back to 1964 (Château Latour, Petrus), 1949 (Château Cheval Blanc), even 1936 (Château d’Yquem).

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The service ballet, impeccably set by restaurant manager Michel Lang articulates around a piece located in the centre of the room, the “Office”- created by designers Patrick Jouin and Sanjit Manku. The Centrepiece is the central axis, the “Office” stands in the centre of the dining room. This is a bold decision, as it stages gestures normally hidden from guests, right in centre stage. This piece of furniture is first and foremost a tool and it fully assumes this functionality. Moreover, it was designed with Michel Lang and his team, to meet their needs. It changes throughout service and these changes are accompanied by a play of light. This surprising piece of furniture unfolds with the meal. The Officer, a designated waiter, remains in position permanently, responsible for the bread and

The Office

dairy preparation. Sommeliers collect the glasses there. When comes the moment to serve the cheese, a cuisinier season’s salad. When dinner comes to an end, a pastry chef prepares ice cream or sorbet, while the Officier prepares the Manufacture d’Alain Ducasse chocolates and coffees. Meanwhile, the sommeliers concentrate around the liquors. The actions of the service are precise, from carving the suckling lamb – prepared in the dining room- to sauces and toppings delicately poured on selected desserts. But, beyond this great professionalism, there is empathy. Michel Lang points out: “We are pleased of the happiness we give”. The attention paid to the guest permutes into a subtle and demanding art. The sincerity with which the service is accomplished transforms a dinner at Alain Ducasse à l’Hôtel de Paris into an experience and treasured memories.

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Alain Alain Ducasse Ducasse à à l’Hôtel l’Hôtel de de Paris Paris

The restaurant’s new aspect, designed by Patrick Jouin and Sanjit Manku, subtly evokes the Riviera’s art de vivre. A rigorous and yet infinitely warm special organization. The contemporary twist harmonizes with Alain Ducasse cuisine.

The new dining room celebrates this gentle way of life for which the Riviera is the symbol. Time stretches, constraints are forgotten, and we enter a timeless world. The Riviera light seeps through the large bay, barely filtered by transparent curtains.

The starting point: a space concentrating French expertise – gilding, cabinetmaking, staff, fresco... A utopia of happiness to which Patrick Jouin and Sanjit Manku confer a new and contemporary dimension. In the centre of the room, they introduce an imaginary line starting from the ground, extending into a central round core in marble and Mozambique ebony, continuing to the “Office”, the central piece, which then leads the eye up the vast circle of the chandelier to the ceiling fresco, painted during the construction of the Hôtel de Paris.

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Not only does this central axis organize the room but, moreover, it suggests a reading: it is carried upward in an ascent to happiness. The lights are responsible for this. Subtle and innovative, the lighting design conceived by Hervé Descottes reinvents the architecture of the restaurant. At the center of the room, video is projected onto the large, painted ceiling medallion and animates the artwork through the juxtaposition of infinite waves of color. At the center, a 7 meters diameter chandelier overlooks the dining room. Seven hundred pieces of glass, all unique, carefully assembled by hand, surround 2346 bulbs and mimic the delicate glow of fireflies. Combining technological innovation with the dramatic quality of the space, lighting devices illuminate the underside of tables that seem to almost float above the ground.

It was here at “Le Louis XV” that Alain Ducasse learnt the methods and constraints of the enterprise. His thirst for knowledge, his creative bulimia, and his desire for new places pushed him towards other perspectives. Joyeux Anniversaire Alain Ducasse!

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SPANISH CUISINE

MODERN CUISINE SPEAKS SPANISH PHOTO: © Instituto de Turismo de España – TURESPAÑA

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SPANISH CUISINE

Martin Berasategui

Carme Ruscalleda

Exquisite, innovative dishes with the guarantee of internationally prestigious chefs. The highest quality products from the best producers. Recipes combining popular tradition with artistic creation to offer you exciting, new flavours. Spain’s culinary revolution, headed by master chefs like Ferran Adrià, Arzak and Berasategui turns the pleasure of good food into a luxury for the senses that is at its finest when savoured in Spain.

Albert Adrià

their own signature, like creations from the world of fashion. Chefs like Arzak, Ferran Adrià and Berasategui give their own personal seal to dishes such as seafood gazpacho, “Gaudí-style” red mullet, lamb loin with cauliflower couscous, cod in green sauce, or sea bass with scallops and a sauce of flame-grilled leeks. These dishes are imitated by dedicated admirers across the globe.

Spain, the historic cradle of universal artists, also Spanish cuisine is nowadays recommended in the produces some great chefs, the fruit of a traditional finest restaurants, heralded by the most prestigious culinary heritage that has been passed down critics and demanded by millions of consumers through families across the generations, and also the world over. It has undergone a real revolution, of a unique gastronomic culture that, in Spain, which, in the space of a few short years, has put converts the necessity of eating into the sheer Spain at the forefront of international gastronomy. pleasure of food.

With traditional styles as the basis, a modern, innovative cuisine has developed, identified by the Each chef has the ability to work not simply as a use of quality products and by the creativity of its craftsman, but rather as an artist, and this innovative trend is now to be found all over the different chefs. regions of Spain. This is why, besides the master The chef’s creation - chefs have nowadays become chefs already mentioned, names such as Pedro creative professionals - like great designers. This Subijana and Andoni Luis Aduriz in the Basque is why modern Spanish dishes now come with Country; Santi Santamaría, Carmen Ruscadella 84

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Ferran Adrià

Andoni Luis Aduriz

and the Roca brothers in Catalonia, and a long list of disciples and upcoming restaurateurs are the protagonists of this novel combination of products and flavours.

The quality challenge - artists’ creativity has, in turn, been backed up by the hard work and high aims of farmers, fishermen, winegrowers, industry, distributors and restaurant-owners, to come together in a common bid for quality and distinction. Spanish vegetables, meats, fish, fruit, oils and wines are nowadays approved by the most demanding palates and make up the fundamental basis of the Mediterranean diet, now considered undisputably as the best recipe for good, healthy eating. To sum up, an exceptional combination of personalities, products and recipes have helped to increase and consolidate the unquestionable success of Spanish cuisine, now recognised as one of the tastiest and healthiest in the world.

Haute cuisine in Spain - cuisine as an artistic creation to delight the senses – this is the way gastronomy is seen in Spain. A range of five-star

Eneko Atxa

culinary attractions offering a world of tastes, presentation, aroma, textures, colour... Dishes by chefs such as Adrià, Arzak, Berasategui, Ruscalleda, Santamaría, Subijana and Roca have placed Spain at the forefront of international haute cuisine.

The new Spanish chefs are artists in the kitchen, as is amply borne out by their widespread international renown. For example, “El Celler de Can Roca”, run by the Roca brothers in Girona, is the world’s best restaurant according to the prestigious “Restaurant” magazine. It has regained the title it won in 2013, a title that Ferran Adrià’s “El Bulli” won five times. “Mugaritz”, in the Basque Country, is also 6th on this list. As many as eight restaurants have the maximum rating awarded by the influential Michelin Guide.

The hallmark of the work of these new culinary artists is their originality and innovation, combining traditional Mediterranean cuisine with fresh creative ideas. The importance of this new cuisine in Spanish culture, with chef José Andrés being awarded the Spanish Order of Arts and Letters in 2010.

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Azurmendi has been created and designed according to Eneko Atxa’s philosophy, vision and concept.

Photo © Azurmendi

International prestige - A number of restaurants in Spain have been distinguished for their outstanding quality and creativity. Throughout the country there are around 170 Michelin-starred establishments, eight of which have been awarded the maximum distinction: one in the Region of Valencia, another in Madrid, two in Catalonia, and four in the Basque Country.

“Quique Dacosta” is a restaurant in the Region of Valencia with widespread renown. Its cuisine can be defined as being at the gastronomic avantgarde, but with its roots in its local surroundings in Dénia, Alicante. The restaurant is named after the head chef. The city of Madrid has a three-star restaurant –”DiverXo”– famed for its exceptional creativity and the fusion of an array of cuisines all known for their aromas, tastes and textures, thanks to its head chef, David Muñoz.

In Catalonia, gourmets can enjoy the restaurants “Celler Can Roca” and “Sant Pau”, in the province of Girona. In the first, located in the city of Girona, the Roca brothers use their culinary creativity to 86

convey a range of emotions. Carme Ruscalleda, on the other hand, offers a modern take on traditional Catalan cuisine in her restaurant “Sant Pau” located overlooking the sea in Sant Pol de Mar. In the Basque Country, there are four outstanding options for enjoying Basque signature cuisine: “Akelarre” and “Arzak”, in San Sebastián, “Martín Berasategui”, in Lasarte (Guipúzcoa), and “Azurmendi”, in Larrabetzu (Vizcaya).

The first is the creation of Pedro Subijana, and offers an experience for all five senses in a dining room offering spectacular views. José María Arzak’s restaurant was the first in Spain to receive three Michelin stars (in 1989). Martín Berasategui, on the other hand, is one of the main exponents of modern Basque cuisine. Finally the restaurant “Azurmendi” run by the chef Eneko Atxa is on a constant mission to bring pleasure through cuisine.

Many other restaurants have become famous worldwide. They include “Aponiente”, in Puerto de Santa María (Cádiz); “Atrio” in Cáceres; “Calima” in Marbella (Malaga); “Casa Marcial” in Parres

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Mugaritz PHOTO José Luis López de Zubiría/ Mugaritz

(Asturias); “Enoteca”, “Moments”, “Lasarte” and “Àbac” in Barcelona; “Can Fabes” in Sant Celoni (province of Barcelona); “Les Cols” in Olot, and “Miramar” in Llança (both in Girona); “El Portal”, in Ezcaray (La Rioja), “M.B.”, on the island of Tenerife, and “Ramón Freixa”, “Santceloni”, “Sergi Arola”, and “El Club Allard” in Madrid.

The El Bulli of the future Ferran Adrià has for many years been the standard-bearer of Spanish haute cuisine, and his restaurant, El Bulli, has been considered by many to be the best in the world.

However, in July 2011 he closed down the business to take on a new and ambitious project: the “El Bulli Foundation”. The aim is to create a centre for gastronomic creativity in order to spark new ideas in the kitchen and share them at the international level.

can also enjoy going on a few of the specially organized routes, like the one entitled “Valle de la Cereza” (“Cherry Valley”, in the Jerte Valley), and the Ribera del Guadiana Wine Route. Don’t forget when you go to Cáceres that you’re in a World Heritage City, and one that’s also part of the Jewish Quarter Network. In fact, Cáceres has been chosen by The New York Times as one of the top travel destinations to visit in 2015.

Basque country cuisine from inside - discover the Basque Country’s gastronomy, one of the most prestigious in the world. You’ll be able to taste the famous pintxos, attend workshops with renowned chefs, prepare typical dishes and discover the atmosphere of the markets for yourself.

A day of txikiteo Txikiteo means spending time with friends while drinking small glasses of txakoli Cáceres - Spain’s new Gastronomy Capital for (typical Basque wine) and trying tasty pintxos in 2015: the city of Cáceres, in Extremadura. Here different bars. The three main cites in the region you can savour the typical local produce such as San Sebastián, Bilbao and Vitoria. In San Sebastián, the delicious cheeses known as Torta del Casar, Bilbao and Victoria you discover the cities while Queso Ibores, and Iberian cured ham. And you enjoying a day of txikiteo.

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PHOTO: © Instituto de Turismo de España – TURESPAÑA

The cuisine of Catalonia, maximum expression of culinary character. As with nearly all cultures, Catalonian cooking has great character. Its innovative cooking often looking back to history for inspiration. Although ultimately Mediterranean, Catalonia has been influenced by various cultures over the centuries: the Greeks, Romans, the Italians in the eighteenth century and the French have all left their mark on this complex cuisine. Catalonia has absorbed the best of each country and created a culinary package which forms part of the popular wisdom of the region.

Madrid the culinary capital, historically speaking, Madrid has always had a magnetic effect on the remaining Spanish regions. Whether due to the fascination for the Court, or to look for work and a better future than that offered in the countryside, over the years this region and the capital of Spain has become a melting pot of people, cultures and gastronomies. Madrid accepts all types of influences from all types of cooking. It does have its own dishes which, although they did not originate in this area, have become “madrileño” over time.

Navarre, the taste is found in variety, it is said that Catalonian cuisine uses the same ingredients taste is found in variety and of all Spanish regions. as in other Mediterranean regions: tomatoes, Valleys alternate with thick forests, splashing garlic, fresh herbs, olive oil (particularly those waterfalls and major rivers. The same can be said of the Denomination of Origin Garrigues and about its culinary offer and the products which Siurana, prepared using the variety of olive called are used change from zone to zone, depending the “arbequina”), onions, cod… The traveller is whether the traveller is in the Pyrenees, near a river sometimes reminded of dishes from Provence, or in the centre of the region, which is characterised Rosellon, Naples or Sicily: cities which invaded the by pastureland and green valleys. Navarre boasts Kingdom of Aragon of which modern Catalonia generous landscapes and products, a fact which are reflected in the character of its people. formed part.

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PHOTO: © Instituto de Turismo de España – TURESPAÑA

La Rioja - a culinary mix. Situated on the Camino de Santiago route. It is a land of travellers and exchange, where relationships are formed and culture and customs interchanged. All this is reflected in its gastronomy which, apart from providing the traveller with the opportunity to taste top quality wines, has also been very much influenced by its neighbouring regions, adapting the dishes with that touch of exquisite simplicity so typical from this area.

mountain and country paradise with a very diverse environment. Protected on one side by the Bay of Biscay and on the other by the Picos de Europa mountain range. This region has always been isolated and protected from possible invasions and has many deep-routed traditions and rituals. The typical Asturian is friendly and open, always willing to receive outsiders who wish to get to know their land. Its cuisine is based on cider, fabada (bean stew) and cheese, together with shellfish and fish.

The Canary Islands, exquisite cuisine under the sun The Spanish often refer to the Canary Islands as the “Islas Afortunadas” as the shine shines practically throughout the year, their only borders are the sky and the sea, and because their fauna, flora and culture, at time so different to that of mainland Spain, are real treasures. However, perhaps it would be more appropriate to call the visitor to these islands “fortunate”; not only because he can enjoy the sun, sea and environment but also because he Asturias, a natural and culinary paradise - without has been presented with the opportunity to taste a doubt, Asturias is a magnificent natural sea, their culinary delights.

Castilla-Leon, modern cuisine, roasts and much more - comprised of nine provinces which share flavours and tastes but conserve their own traditions.

Traditions of huge historical and artistic richness which are gastronomically reflected, together with Extremadura and Castilla la Mancha, in its nickname “España del Asado” (Spain of the Roast).

Without a doubt, Castilla-Leon is best known for its roast suckling pig and lamb.

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9 COURSE MEAL WITH HEINZ BECK - LA PERGOLA, ROME

Heinz Beck

a culinary journey with nine artfully created dishes...

Heinz Beck is widely known as one of the most notable “Masters” of gastronomy. His unique interpretation of the “Modern” kitchen goes beyond his unique culinary talent, including the utmost attention toward the selection of ingredients and their transformation into highly innovative flavors.

Beyond an excellent career as a highly decorated Chef, Heinz Beck has been heralded as a leader in Italian and Mediterranean culinary tradition. Among numerous awards, the Chef has been recognized by “Michelin”, “Bibenda”, “Gambero Rosso” and “L’Espresso”.

The menu at La Pergola is his greatest achievement to date - innovative and exciting while maintaining a respect for culinary tradition and remembering that great cooking is about fresh ingredients handled with sensitivity and passion. ‘I want,’ Beck says, ‘to transmit emotions through a balance of aromas, flavours and colours.’ Like the Rome Cavalieri and La Pergola, Heinz is very much a part of Roman culture and society. In 2000 he was awarded the Gold Medal of the Foyer of Artists Award, an International Award from La Sapienza University of Rome this was the first time the award had been given to a chef.

Throughout the years “La Pergola” has maintained its primary position in the gastronomic panorama of Italy; the Michelin guide for 2006 awarded Beck with the prestigious three stars. In October 2006 he also received the Ritz Carlton “Life Time Achievement Award” at the International Festival of Food and Wine 2006 in Wolfsburg, Germany.

Heinz Beck is truly a prolific genius of our time, in which different attitudes evolve into different arts and he is a true pioneer of modern gastronomy.

Heinz Beck takes us through a culinary journey with nine artfully created dishes.

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First Cou rse

A mb er jack m ari nat ed i n w hi te bal sam i c vi ne gar with p omegranate snow The inspiration for this dish comes from the image of an Artic pink glacier, a peculiar phenomenon caused by single-celled organisms that give the snow this particular color. The amberjack, previously marinated in white Balsamic vinegar, and the pomegranate snow are placed on a dried-ice basis, over which is poured an herbs infusion that gives the dish a balsamic flavor.

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Second Cou rse

B read and tomat o: Fri sel l a Frisella is a typical Italian bread and is found throughout all of Italy, but especially popular in southern areas. Puglia fishermen used to wet frisella bread directly in sea water then top it with mashed tomatoes. My version includes all the necessary ingredients, but they are processed with the innovative technique of laboratory centrifuge to maximize Mediterranean flavors and tastes.

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Third Cou rse

S m o k e d s c allo p t art are and red beet shell I created this dish last year, in 2014, for the occasion of the celebrations of the 20th anniversary of my Restaurant “La Pergola,” in Rome. I combined red beet sweetness with the delicate flavor of the scallops lightly smoked with beech wood chips. The scallop’s shell is reproduced here by a red beet shell, obtained through the technique of freeze drying.

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Fou rth Cou rse

W a t e r G ar d e n ‌

Last year I opened two Restaurants in Tokyo. During one of my trips to Japan, I had the chance to walk through a real Japanese garden and I immediately fell in love with it. atranquility and cleanliness. All of the emotions that were generated in me by the sight of this wonder are reproduced in this dish. My personal homage to Japan and its culture.

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Fifth Cou rse

Ca p on to r te llin i w ith p umkin pur é e, Grana Pad ano sau ce a nd w h it e tr u f f le f r o m Alba When it comes to an Italian Christmas, food is a key part of the tradition. According to Italian regions, Christmas foods differ, but some dishes cannot miss on our tables.

Like, for example, tortellini, a typical northern handmade pasta normally filled with meat and cooked in capon broth. My reinterpretation of this classical dish has capon filling, a smooth pumpkin purée to envelop tortellini, a tasty Grana Padano sauce and it is embellished with white truffle from Alba.

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Sixth Cou rse

B lac k c o d w ith celery sauc e and c urry c rust This is a dish I am particularly fond of and one I wanted to include it in the limited edition menu offered to my Guests the past year for occasion of the 20th anniversary of “La Pergola.” This dish combines oriental scents, colors and memories (curry crust and lime flavored potatoes) with western, healthy ingredients like celery and black cod.

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Seven th Cou rse

Woodland…

Here the intent is to recreate scents, flavors and colors of the autumnal landscape. The soft heart of “Woodland” is represented here by a cream of foie gras on which is deposited a “soil” of freeze-dried porcini mushrooms and black truffle from which sprout wild mushrooms. This has been one of the first dishes where Chef Beck used the method of lyophilization, a symbol of innovation. The landscape comes alive with topinambur tree barks and wild asparagus. Pistachios sponge recreates the moss and crispy potatoes, like so many small stones, complete the dish.

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Eight Cou rse

Veal filled with dried fruit and onion on stewed Treviso radicchio In this dish dried fruit meets one of the most prized meat: the veal. The result is a well-balanced dish where the crunchiness of the nuts and the sweetness of the meat are combined with the light bitter note of the Treviso radicchio. This recipe is mainly winter, in respect of the seasonality of this variety of radicchio as the process of Aproduction of this vegetable, typical of north Italy, is particularly complex.

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Nin th Cou rse

R aspberries 1. 1

I love raspberries for their vivid color as well as for their benefit properties and I like to experiment it with both sweet and salty dishes, both in desserts. Raspberries 1.1, created in 2013, wants to be the declination of this fruit in 11 different consistencies. Starting from the bottom of the dish, you will find several raspberry preparations in succession: jelly, cream, fresh raspberries, flavoured sugar, biscuit, puffed raspberry flavoured chocolate, sponge, crystallized fruits, ice cream, meringue and pearls.

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Carme Ruscalleda

World’s First Female Chef with Seven Michelin Stars Text Oilda Barreto

Chef Carme Ruscalleda was born into a farming family and delicatessen business in the Catalan region of Spain and began cooking there as a young girl, where she was able to master the art of farm-raised charcuterie.

Currently, she is known as the world’s first female seven-star Michelin Chef.

She and her husband, successful family grocery owner Tony Balam, manage the highly successful “San Pau” restaurants in the seaside town of Sant Pol del Mar, near Barcelona, Spain which opened in 1988. In 1991 it acquired its first Michelin Guide star and in 2006, obtained its third. She got two Michelin stars at their “Sant Pau” restaurant in Tokyo, Japan. She›s also the head chef at her well known, two-Michelin stared “Moments” restaurant in beautiful Barcelona located in the renowned Mandarin Oriental Hotel, where her son, Raúl Balam is maître d’. She often communicates her food with themed dishes by serving them as a leitmotif, explained in the menu, creating a literal concept with your meal through a tasting menu, a cheese of the month, and a wine cellar.

These three restaurants currently boast a total of seven Michelin stars for Madame Chef Carme Ruscalleda!

With this achievement, the Catalan chef has surpassed her French female counterpart, the six-starred Anne Sophie Pic. In Spain, Ruscalleda now joins male chefs like the Basque Martín Berasategui, who also has seven stars among his various establishments. Her cuisine is strongly based on Catalan tradition, though she is open to world influences, and focuses on quality and seasonal products. Conventionally, Catalan cuisine relies heavily on ingredients widespread along the Mediterranean coast.

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Her journey to become a chef started in the family’s delicatessen, which was regionally successful. She credits her parents for turning a delicate girl into a gourmet chef by instilling in her the values of quality and teamwork in the kitchen. She became an epicurean through their inspiration; growing inner strength and a creative spirit to encourage her to work hard. Then in the mid-eighties with her husband and partner, Balam (married in 1975) their lives quickly changed and they moved the location of the property where they could see the sea. With the deli, their dishes were all locally farm raised animals.

So when they moved, they expanded their menu criteria to offer seafood. Their idea gradually gained ground, gastronomically.

After 27 years the main menu of their cuisine has mainly been locally grown produce and seafood.

Chef Carme developed her innovative gourmet style alongside the local environment.

Many regions she cooks in are famous for their unique fishing ports. The sea life in the Mediterranean is not the same as in the North Pacific Ocean which helps with crafting food. She also utilizes the specialized crops from the local wild mountains. From these inspirations, Chef Carme creates dishes with refined balance of the natural flavors that come together with different contrasts and textures. She states, “The regional nature and the variety of food products we can create at each location, plus the enormous amount of gastronomic discourse among my colleagues are my biggest inspirations in the kitchen.

Especially after 11 years in Japan with our Asian cuisine influences. This is where originality is perceived.”

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When asked how she feels about being the called the most highly valued female chef in the world with seven Michelin stars Chef Carme states, “I think I feel the same pride, strength and professional commitment that male chefs feel. They and I work with a team of well trained and highly motivated chefs who can carry forth the culinary philosophies of our brand.”

Chef Carme’s has published numerous books, her first book, “Cooking for Happiness” contained one hundred traditional recipes, revised and updated, with only text and no photos. It was highly celebrated and, it is where she got her inspiration to write her most recent book, “Mediterranean Cuisine, Carme Ruscalleda”, where the recipes are designed for the faster, and more modern and healthier times that we live in today. This one added a hundred new and creative recipes with photos and ideas for natural products to use for the home cook, both in a gourmet and a healthy style. Although Chef Carme states she doesn’t become inspired by any specific ingredient she adamantly admits she is completely inspired by nature.

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Truffled dim-sum

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Always innovative, whether in Spain or Japan always regional and with delicious cuisine, and with seven Michelin stars on her placard, there is no telling where this talented and inspirational chef will go next!

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“Nature helps me create new products. I like to use any viable natural product in the surrounding environment, which is one of the reasons I enjoy discovering new cultures and using what is in their environment. It inspires me to create fresh dishes so that I am continuously applying imagination and research to my cuisine. Nature inspires us from our studio kitchen too; right now we are in the process of creating two new products to launch in December. (And I cannot reveal anything more!)”

WO’GOA: Your culinary creations are fed by your mastery of delicious flavors and interesting textures, because they are delicate yet, complex and based on traditionally incredible Catalan food. How do you create balance on a plate?

Carme Ruscalleda: For me, the recipes of Catalan culinary culture is an inexhaustible source of new ideas, we also work in Maresme, located along the coast. It is very interesting in terms of high-quality fresh produce from the sea, the garden and the mountain region. Therefore, with interesting culinary ideas and good products at our disposal, we work with the help of a well trained staff and modern techniques which translate to the plate to expresses a harmony of flavors. As in other artistic disciplines, gastronomy seeks to provide well-balanced flavor and beauty to create thrilling gourmet creations.

WO’GOA: In your opinion, what is the best recipe you’ve created, that inspired you and why?

Carme Ruscalleda: I think all of our recipes have a common link to quality and gastronomic value. I cannot choose from a list of them. But, I describe one recent creation, “green cod”. It is a high quality cod, de-salted inhouse. We developed a tartare, adding a chopped green olives and green pepper. We then molded the tartare as a “fish”, we put up a veil of plankton and parsley and serve it with a spicy touch of mayonnaise and parsley.

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WO’GOA: There is an ingredient that has not been able to master and you have given and why?

Carme Ruscalleda: I am continuously working in a Study Kitchen to use our new products where I then apply imagination and research. All ingredients, at some point, are difficult to master, as it has been throughout the culinary world. The more we add, the more we make a career opportunity for them.

WO’GOA: How would you describe your cooking?

Carme Ruscalleda: It’s a very nouveau cuisine made fresh and uninterrupted, with pure, clean flavors, contrasts and gastronomical diversions. It is a personal, creative and honest cuisine. It is a cuisine that also defends the values of healthy food without sacrificing gastronomic pleasure. For the same reason, BCN Moments offer “VGA dishes” (gastronomy values anti-aging).

I always share the creative process with my team “Kitchen Studio”. Right now we are in the process of creating a special tasting menu which we have entitled “Palette Gastro Colors,” to present to the congress of San Sebastian at “Gastronomika” next October.

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WO’GOA: Creativity or technique, what is most important to you and why?

Carme Ruscalleda: Both are important to me, equally.

I work hard to advance creativity, as well as to improve our professional techniques. I enjoy and practice all culinary techniques, I’m not opted for one in particular, we use them all.

WO’GOA: How important is the presentation of their dishes?

Carme Ruscalleda: We consider the presentation of the dishes to be very important! The first sensory sense that acts against a plate is visual, therefore a fine design or work of art for the presentation of our dishes is imperative. But for me, the most important sense on the table is the sense of taste.

WO’GOA: What is your favorite guilty food?

Carme Ruscalleda: Impeccable grilled “sea mountain” a dish with chicken and lobster.

and

WO’GOA: You and Sant Pau have received almost every honor imaginable. What is it that keeps you motivated at this point in your career?

Carme Ruscalleda: I keep the same enthusiasm and commitment that I felt the first day we opened Sant Pau. I feel a personal and professional pressure motivates me, inspires me, gives me strength and makes me a happy person!

WO’GOA: What advice do you have for cooks who are about to enter the culinary world?

Carme Ruscalleda: My advice is to fall in love with this complex and fantastic profession, do not stop studying.

Learn to cultivate the illusion, discover new flavors and techniques and work with rigor, with commitment and with scruples.

WO’GOA: What’s next for Carme Ruscalleda?

Carme Ruscalleda: We are in the process of recording a TV series of 15 programs with cooking tips and wine pairings with who has invited us to collaborate in the series.

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Pierre

the stunning two Michelin starred restaurant

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Seabass

Pierre is a stunning two-Michelin-starred restaurant situated on the 25th floor. It is Pierre Gagnaire’s pied-á-terre in Hong Kong. Diners can expect outstanding modern French cuisine in a stunning setting.

Pierre Gagnaire is the wizard of innovative French gastronomy, and one of the most original and artistic chefs in the world today. Although his food is often described as “modern French”, Pierre Gagnaire’s style is deeply rooted in the French cooking tradition that results in dishes that are exquisitely presented whilst being both easy to understand and unpretentious. Pierre Gagnaire works with courage and flashes of intuition to produce complex dishes with seductive flavours that are truly worthy of his many Michelin stars.

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Gagnaire’s creations derive from inspiration and passion whilst at once evincing the chef’s highly refined skills. Each composition of seemingly incompatible ingredients achieves full harmony, often as a result of Gagnaire’s extensive gastronomic knowledge and expertise in the particular chemical and molecular aspects of food. Pierre Gagnaire takes diners on a gustatory adventure during which daring combinations are transformed into something delectable and surprising.

Turbot

In Gagnaire’s cuisine, the traditional and the unconventional comfortably coexist and results in an unexpected medley of sensations, for instance, both delicacy and boldness in a single dish.

To fully understand his cuisine, one must have what the master chef calls “intelligence of the senses”, in addition to curiosity and freedom of spirit. Moreover, Gagnaire’s food is continually evolving, as are his passion and inspiration. Pierre Gagnaire asserts, “I want to put emotion and intelligence into every one of my dishes.” Among Gagnaire’s numerous accolades, he was most recently named the Number 1 Michelin-Star Chef by 512 Michelin-Star Chefs from around the world in Le Chef Magazine.

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Pierre is headed by Chef de Cuisine, JeanDenis Le Bras - Pierre Gagnaire’s protégé, Jean-Denis La Bras joined Pierre in April 2013 and having previously worked with Pierre Gagnaire for many years at his threeMichelin-starred Le Balzac in Paris. Together with his team, Jean-Denis has taken Pierre from a one-Michelin-star restaurant to a two-Michelin-star in the 2014. Creative interpretations of the classics astound, amaze and delight. Jean-Denis is committed to offering an exceptional dining experience at Mandarin Oriental, Hong Kong and is setting new standards for dining in Hong Kong.

“Jean-Denis Le Bras, born and raised in Brittany, France, has been working with me for many years now. Together we obtained two Michelin stars at Sketch in London,” says Pierre Gagnaire. “I am delighted that he joins me at Pierre in Hong Kong - a place close to my heart - where we aim to delight guests with a range of interesting dishes. I also particularly appreciate Jean-Denis’ human values, his talent and also his enthusiasm for artistic things, such as painting, music and design, besides cooking,” he added.

At 38, Jean-Denis already has an extensive amount of experience in working with Pierre Gagnaire, including taking the muchloved Lecture Room and Library at Sketch in London, at which he was Head Chef, from one to two Michelin stars and five AA Rosettes. Other restaurants in which they have worked together include Francois Plantation Restaurant in Guadeloupe, the three Michelin-starred Le Balzac in Paris and the three AA Rosette-winning The Gallery Restaurant at Sketch. With 18 years of experience in leading restaurants around the world, the past six of which have been with Pierre Gagnaire, Jean Denis is the perfect choice to lead Pierre’s culinary team at Mandarin Oriental, Hong Kong.

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“The dishes have to be well assembled, easy to understand and possess eccentricity. And, of course, they have to be delicious.”

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Pierre

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The menu changes seasonally, with express lunch and dégustation dinner menus served alongside the à la carte choices. The main restaurant seats up to 64 people, with an elegant and intimate private dining room for up to 14 guests, featuring a magnificent backlit Oriental ceiling.

Upon entering the dramatic lobby of black galaxy marble and silver leaf, guests are greeted by a video wall showcasing Gagnaire’s evocative cuisine together with images of handcrafted and woven wrought iron artwork inspired by the Parisian Grand Hotels, and reflected in the restaurant’s own art choices. Guests then continue past a glass wine cellar that encases hundreds of bottles of wine. Pierre is a haven of contemporary luxury. The design elements incorporate luxurious fabrics in a mixture of charcoal, burnt cherry, midnight blues and black coffee highlighted with silver and crystal. The floor-to-ceiling windows guarantee exceptional views over Victoria harbour at any time, and the central chandelier, with the capability of the lights changing colour to suit the mood. These striking features serve to create an air of sophistication and exclusivity.

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Savoy Grill’s First Female Head Chef in its 126 year History...

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Text Oilda Barreto

et along the banks of the River Thames, The world famous Savoy Hotel has been home to one of London’s most iconic restaurants since 1889, the Savoy Grill.

The opening of London’s first luxury hotel in 1889 was overseen by Richard D’Oyly Carte following his previous venture in 1881 of The Savoy Theatre set in old Savoy Palace, in order to showcase the elite of the Operettas. The Savoy was quick to impress, being the first hotel to be lit up by electricity.

Soon after opening, hotel manager César Ritz joined the team at The Savoy, bringing with him prominent chef Auguste Escoffier to run the kitchen, whose influence still inspires the menu today.

The Savoy Grill is dripping with history; from old Hollywood starlets to celebrated political figures it has always been the place to see and be seen. Amongst the glitterati who frequently dined at the Savoy Grill was Sir Winston Churchill, Oscar Wilde, Charlie Chaplin, Frank Sinatra, Elizabeth Taylor, Rex Harrison, Doris Day, Laurence Olivier, Marilyn Monroe, HM Queen Elizabeth The Queen Mother and many other celebrated figures and epicureans dining in the lap of luxury at the Savoy. The Grill’s original table plan has been carefully preserved to reflect its majestic history.

Now, for the first time in the Savoy Grill’s 126 year history, there is a female chef making history at the helm.

Kim Woodward became Head Chef at the Savoy Grill in April, 2015, returning to the kitchen where she helped spearhead its success during the 2010 relaunch. Recruited from within the Gordon Ramsay Group, Kim spent the previous six years as Head Chef of the York & Albany.

Cheshire-born Kim brings a wealth of experience to her role in the iconic kitchen on the Strand, where revolutionary chef Auguste Escoffier once commanded the pass in the 1890s. Having trained in both the United States and the UK, Kim spent six years following a university degree in hotel and restaurant management travelling through America, earning her chef whites and honing her skills in top restaurants such as Top of The Rock in Missouri.

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In 2007, she returned home to the UK where she joined the Gordon Ramsay Group as Junior Sous Chef at Boxwood Café. She later joined Plane Food and then was part of the successful opening team of the Savoy Grill under Executive Chef Stuart Gillies – now Managing Director of the Group. Kim took the spotlight on the small screen during the 2011 series of Masterchef: The Professionals, showcasing her talent and determination by reaching the semi-finals of the competitive cookery show.

While Kim has been based at the York & Albany since 2011, she has also consulted on various projects and demos for the group including travelling to Sardinia for Gordon Ramsay at Fortevillage and Gordon Ramsay at Castel Monastero in Tuscany.

Kim Woodward says “It is an absolute honor for me to be Head Chef here in one of London’s most iconic restaurants. Obviously there is so much history here, and the people who come through the door come here for the classic dishes the Savoy Grill is famous for.”

Restored to its former glory at the same time as its namesake hotel underwent a refit, the Savoy Grill is decked with shimmering chandeliers, polished wood, burnished mirrors and white-clothed tables. Head Chef Kim Woodward’s menu is inspired by her predecessor’s menus dating as far back as the late 1800’s.

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KIM WOODWARD - SAVOY GRILL, LONDON

Savoy Grill

With an array of cult classics on the menu such as Steak Tartare chopped at the table, a beautiful Beef Wellington for two and smoked Ham Knuckle, Chicken and Mushroom Pie. Gorgeous grills from a wood-fried charcoal cause a similar stir: from a hearty 400g sirloin on the bone to a beautiful Côte de Boeuf to share. A selection of seafood and shellfish are just as stunning: go native with grilled Lobster Thermidor or plump for Scottish Langoustines in a lemon and herb butter; roasted Orkney Scallops with English peas or something simple like a grilled 16oz Dover Sole. A Taste of History – Auguste Escoffier’s Signature Dishes Menu featuring dishes from the original chef who headed the kitchen in 1889.

At lunch, try the daily special from the traditional trolley - featuring the Salt-baked Leg of Lamb on Mondays through to the Rib of Beef with Yorkshire pudding on Sundays. Dishes on weekly rotation include roastSuckling Pig, the restaurants iconic Beef Wellington and Salmon Coulibac.

On a Sunday, be sure to try something from the traditional trolley gliding between tables - the braised Berkshire Pork Belly, confit Herdwick Lamb Shoulder and stuffed Rabbit Loin.

Set to the backdrop of the stunning and elegant Art Deco styled dining room - steeped in rich Hollywood and British history, a private dining room is available and features an exclusive Kitchen Table, for those wanting to experience the excitement of being in the kitchen.

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Chefs Table 139

KIM WOODWARD - SAVOY GRILL, LONDON

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Winston Churchill at the Savoy

After 126 years the already illustrious Savoy Grill is making history once more with their first female chef. Not only will they keep its distinctively romantic and storied past but, they will create a whole new renowned history with their pioneering female Head Chef, Kim Woodward.

Winston Churchill cutting a Cuban. James Dean cutting a dash. And Marilyn Monroe cutting a steak.

Home to hundreds of years of Hollywood and history, the Savoy Grill has seen some of the world’s most famous faces pass through its gilded doors at the world famous Savoy Hotel. And that’s not even mentioning Laurence, Frank, Oscar, or Queen Elizabeth herself… Savoy Grill is the very definition of ‘gourmet glamour.’

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JOHNNY CHUNG - THE PENINSULA HONG KONG

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Johnny Chung From Stars To Screwdrivers A Lifetime Behind Bars

Senior Bartender Johnny Chung Kam Hung, one of The Peninsula Hong Kong’s longest-serving employees, has worked at the hotel for over 50 years.

His father had been a captain in The Lobby, and so like numerous Peninsula staffers following a family tradition of working at The Peninsula, Johnny joined The Peninsula in 1957 at the age of 15 as a messenger boy in the Catering Department.

Life in the Catering Department was extremely busy, as at this time only two hotels on Kowloon side - The Peninsula and the Miramar - provided catering services and private functions.

After nearly four years of carrying messages around Hong Kong, Johnny was promoted to Bar Busboy in the Lobby Cocktail Bar. Open from 11.00am to 1.00am daily and located in the corner of the Lobby (where the Cartier shop now stands), with only 10 seats along the bar and six cocktail tables, this small intimate bar became one of Hong Kong’s most celebrated watering holes with a stream of high profile visitors.

His most famous encounter came when the actor Clark Gable (who was staying at The Peninsula during the filming of “Soldier of Fortune”) entered the bar and asked for a “Screwdriver”. Johnny was nonplussed as he had never heard of such a drink in Hong Kong, and was about to call the hotel’s engineering department for assistance when Gable explained the recipe for the famous concoction of vodka and orange juice to him, and thus the screwdriver was introduced to Hong Kong.

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JOHNNY CHUNG - THE PENINSULA HONG KONG

Other famous guests from the world of movies in the Lobby Cocktail Bar served by Johnny included William Holden (in Hong Kong to film “Love is a Many Splendor’d Thing” and “The World of Suzie Wong”) and Rex Harrison (filming “Bridge over the River Kwai” in Sri Lanka). More recently, Roger Moore was a regular visitor to the L’Aperitif Bar each evening during the filming of “The Man with the Golden Gun” in 1985. Regular customers each evening during filming, Holden and Harrison would drink gin & tonic, and Clark Gable his screwdrivers, while 007’s favourite tipple was a Jack Daniels and coke.

The Bar

Johnny has also served George Schultz (former USA Secretary of State) and former Philippine President Ferdinard Marcos during their stays at the hotel.

Johnny was then promoted to Bar Trainee in the Bamboo Bar on the first floor (where the Swiss restaurant Chesa now stands). The Bamboo Bar was the exclusive bar for the Verandah restaurant, was only open from noon to 2:30 pm and 6:00 to 10:00 pm daily, and was thus rather quiet. However, with the opening of Chesa in 1965, the Bamboo Bar moved locations and became the much busier public bar L’Aperitif, where Johnny worked as a Junior Bartender, before being promoted to Senior Bartender in 1985. L’Aperitif metamorphosed into the Verandah Bar in 1987, and then into The Bar in 1990 in its current location.

Johnny now works in the service bar in the main kitchen, where his day commences at 6:00 am when he prepares the fresh juices served throughout the hotel at breakfast each morning, and then he works until 2:00 pm preparing drinks for the hotel’s restaurants and room service orders.

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Johnny Chung’s Screwdriver

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KINSUI - HOTEL CHINZANSO TOKYO

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Dining at Hotel Chinzanso Tokyo is a never-ending celebration of nature.

Every season, the chefs create new menus of rare artistry to match the awesome natural drama unfolding outdoors. Using only the freshest produce, from all over the Japanese archipelago, reaches your table. Every dish is lovingly prepared to delight the senses, with color, texture and aroma and consummate flavor. Each restaurant offers a different view of the garden, giving you a perfect venue for special occasions all year round.

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Head Chef Kazuhide Maeda

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Kinsui serves “kaiseki,” traditional multi-course Japanese meals consisting of small dishes chosen for their seasonal appeal and beautiful appearance.

Headed by Head Chef Kazuhide Maeda, his cuisine is crafted to express the simplicity of Japanese culture in perfect harmony with the surrounding garden. Born in Tokyo, Chef Kazuhide completed 9 years of training in Japanese cuisine, he worked as the head chef at Nogizaka and Mokushundo before taking on as the head chef of Kinsui. Chef Kazuhide devotes himself to improving his techniques and knowledge of Japanese cuisine.

The restaurant is built in the “sukiya” style of Japanese architecture, dating back hundreds of years and evoking traditional tea house aesthetics. All dining rooms have a full view of the garden. With heated sunken table seating as well as wheelchair access, Kinsui can be enjoyed by people of all ages. A perfect venue for celebrations as well as memorial occasions, Kinsui also provides authentic Japanese-style weddings.

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MOKUSHUNDO - HOTEL CHINZANSO TOKYO

Mokushundo

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Mokushundo - Tucked away in a quiet grove of the garden, Mokushundo serves kaiseki dishes cooked on heated lava stones from Mount Fuji as well as original iron-kettle course cuisine with an ambiance reminiscent of the early 20th century.

Paying particularly close attention to the safety and quality of ingredients, Head Chef Yoshitake Hasegawa wants to give guests a sense of seasonal joy through his dishes and the ambience from the moment they enter his restaurant until the moment they leave, and have them enjoy new and surprisingly delicious cuisine that transcends the labels of “Japanese” or “Western.” He is passionate to provide food that gives joy to customers.

Expert Japanese Chef Yoshitake, graduated from the Musashino Cooking College in 1985 and started working for Fujita Kanko Inc. where he was assigned as a chef to Chinzanso Japanese Cuisine Division - the Civic Sky Restaurant Chinzanso, Banquets, Ryotei Kinsui, Miyuki at the and in 2015 became the head chef of Mokushundo and Muchaan.

Since joining Fujita Kanko Inc., Chef Hasegawa has focused solely on food preparation for restaurants and banquets. Building on his restaurant experiences, Chef Hasegawa is dedicated to prepare and serve all dishes at their very best, always with attention to the detail.

Head Chef Yoshitake Hasegawa 152

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Experience the traditional Japanese tea ceremony Hotel Chinzanso Tokyo’s Historic Tea Houses

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Hotel Chinzanso Tokyo’s traditional Japanese tea houses, located in the garden, very old buildings and one of them has been registered as a tangible cultural asset. The tea ceremony is an art form that goes back more than 1,000 years. It is not about drinking the tea, but rather, it is a ritual with precise and graceful movements in a careful sequence.Hotel Chinzanso Tokyo’s trained tea master will lead a tea ceremony for you upon request. To become a tea ceremony master takes at least 10 years of study and practice.

The essence of the Tea Ceremony is Harmony (和) Respect (敬) Purity (清) Tranquility(寂).

The essence of Tea Ceremony embodies the very spirit of Japanese hospitality. Please kindly enjoy this once in a life time opportunity, 一期一会 (Ichigo-Ichie). We are pleased to welcome you to our traditional tea ceremony house, ZANGETSU, which is a Japanese national registered tangible cultural property. You can feel ZEN philosophy at ZANGETSU, located in the Hotel Chinzanso Tokyo’s garden, while having a cup of Japanese green tea and Japanese confection in tranquility.

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Kevin Nashan

Sidney Street Cafe Born in Chicago and raised in Santa Fe, Kevin Nashan spent as much of his childhood in a restaurant as he did in the classroom. For 27 years, his family owned La Tertulia, a beloved Northern New Mexican restaurant started by his Hispanic grandfather in 1972. Throughout his youth, Nashan helped out doing everything from washing dishes to working front of house. After graduating from St. Louis University, he enrolled in the Culinary Institute of America in Hyde Park, New York. This led to an internship at Commander’s Palace under Chef Jamie Shannon, introducing him to the fast-paced world of restaurant kitchens, often doing 700 covers or more.

After culinary school, Nashan immersed himself in French cuisine under the guidance of celebrated Chef Roland Liccioni at La Francais in Chicago, at the time considered one of the best restaurants in the country. In 1998, Nashan moved far from home for an opportunity to stage at El Raco de Can Fabes in northwestern Spain, but due to a miscommunication, found himself there in the wrong month!

Always resourceful, he bought a Michelin Guide and set out for San Sebastian, a laid-back surf town with one of the highest concentrations of Michelin stars in the world. He knocked on doors and landed at the famed three-starred restaurant, Martin Berasategui, which would ultimately make a lasting impression on Nashan and broaden his culinary path.

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KEVIN NASHAN - SIDNEY STREET CAFE, ST. LOUIS

Celery Panna Cotta

After nearly a year in Europe, Nashan longed to return to the states and accepted a position at Daniel in New York City. Starting in garde manger, he worked his way through the kitchen, under the watchful eye of Chef Daniel Boulud. In 2002, Nashan returned to his adopted hometown of St. Louis with the intentions of opening a restaurant. He learned that the owners of local standby Sidney Street Cafe were looking to pass the torch after 16 years in business. Kevin loved the beautiful building and decided, along with his wife Mina, to buy the restaurant in 2003. In 2013, Sidney Street Cafe celebrated its 10th year anniversary, and was named Restaurant of the Year for 2013 by St. Louis magazine.

Nashan seamlessly incorporates his wide variety of culinary experiences and influences into seasonal, locally-sourced creations. His French training shines through his food in dishes like a play on Bouillabaisse with eel and uni or foie gras with olives and citrus, while his time in Spain shows its lasting impact in soulful sofrito-based dishes and the innumerable cured products in the pantry.

The New Mexican cuisine of his childhood is also never far from his mind - posole and aji paired with chiles rellenos are favorites to this day - and his love for Southern cuisine is reflected in the form of ingredients like 158

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Carrots and Such

Peacemaker

ham hocks, sorghum, and speckled grits. Nashan believes that sourcing locally should be expected, not celebrated, and it doesn’t get much closer to home than the micro greens he grows in the basement or the spring garden occupying 100 yards of the Sidney Street Cafe parking lot.

In August 2014, Nashan opened his second restaurant in St. Louis, The Peacemaker. Inspired by Nashan’s time spent cooking and living in New Orleans and his travels along Maine’s rocky coast, The Peacemaker highlights the Acadian tie between Northeastern and Louisiana cuisines.

The menu features creative interpretations of coastal favorites like lobster rolls, Po’boy sandwiches, steamed blue crab, seafood boils, chowders, gumbos, and seasonal pies.

Nashan was named a James Beard Award finalist for Best Chef: Midwest in 2014, after four years as a semifinalist. He has cooked for President Barack Obama, and won the 2013 Cochon 555 Barbecue competition in St. Louis, having previously competed in Cochon 555. In 2014, he competed in Esquire Network’s show “Knife Fight”. When he’s not in the kitchen, you can find him training for triathlons and ironman competitions where he has done six! He loves enjoying all St. Louis has to offer with his wife Mina and their two sons, Max and Miles.

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MAN WAH - MANDARIN ORIENTAL, HONG KONG

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Man Wah

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Roasted Ka Mei chicken, liver and Yunnan ham

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Sweeten Tofu in wooden bucket

Pork loin kuei hua flavoured pear chin kiang vinegar

Man Wah is Mandarin Oriental, Hong Kong’s Michelin-starred Cantonese restaurant and is often referred to as Hong Kong’s most beautiful dining space. In addition to its ambience of imperial splendour, the panoramic views of Victoria harbour and the Hong Kong cityscape, from the 25th floor, are not to be missed. The style is no less impressive today than when the restaurant first opened its doors, back in 1968.

Man Wah’s award-winning signature dishes include Steamed fillet of spotted garoupa, crispy ginger, crabmeat and egg white sauce; Stir fried lobster, egg white, scallop mousse; Wok fried fillet of sole with black bean sauce; Steamed crab claw with winter melon and Ginger and poached pear in tangerine tea. These dishes sit beside an extensive Dim Sum menu at lunch times.

Local rosewood is used throughout the restaurant, giving a rich depth to the overall decor.

The walls are adorned by exclusively commissioned original paintings on silk, depicting traditional Mandarins by David Wong. Lacquered enamel and gold-plated ceiling lamps are fashioned to resemble birdcages. Man Wah seats 70 guests in total, including the private room, Tsui Yin Ting, which is styled on an old Chinese pavilion and comfortably accommodates 14 at a round table.

The menu perfectly illustrates the talented culinary team’s mastery in creating authentic dishes that are local favourites, alongside seasonal specialties, and all with flair and a modern touch. The lunchtime dim sum creations are not to be missed and are the talk of the town.

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Gaddi’s

A Modern Interpretation of French Classics Hong Kong and the rest of the world has been wining and dining at Gaddi’s for over 60 years! Since opening in 1953, Gaddi’s has long held sway as Hong Kong’s original French fine-dining establishment and the first restaurant in the East to serve up exquisite European cuisine, with a dining room replete with opulent embellishments that constitute a restaurant of indisputable excellence.

Relocating to the first floor in 1978, Gaddi’s has retained its elegance, style and charm that has seen it welcome the great and the good, from Presidents to Hollywood Royalty. Through all its incarnations, Gaddi’s has always had a live band and a dance floor. After all, there’s nothing more romantic than a spot of post dinner dancing.

Here, Michael Todd has danced with Elizabeth Taylor, as has Clarke Gable with Ava Gardner.

The inauguration of Gaddi’s Chef Rémi Van Peteghem brings Hong Kong’s original and first French restaurant back to its roots. With his French heritage, a wealth of experience at prestigious gastronomic restaurants and his culinary dexterity, Chef Van Peteghem’s cuisine pays homage to Gaddi’s traditions with a contemporary twist. The Peninsula Hong Kong marks his debut outside Paris. Hailing from the City of Light, arguably one of the world’s gastronomic capitals, Chef Van Peteghem views Hong Kong as an international stage for world-class chefs.

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Chef Van Peteghem’s career started at the age of 16 and his prowess in French culinary traditions was manifested by his contribution at some of the most sought-after restaurants in Paris. He began by apprenticing at the Carré des Feuillants and Montparnasse 25 restaurant at Le Méridien Montparnasse in Paris. After excelling in the rudiments of French cuisine in his early years, he progressed to Commis de Cuisine at Il Cortile restaurant, becoming Chef de Partie at the Le Grand Véfour Restaurant and L’Arpège, expanding his creativity and mastery of dishes and nurturing his skills in modern culinary techniques such as vacuum cooking.

In 2001, Chef Van Peteghem became a Sous Chef at Restaurant Lasserre, taking a career step further in a management role overseeing a team of 15 in the kitchen. Prior to joining The Peninsula Hong Kong, he completed a five-year tenure as Chef de Cuisine at the lauded Le Sensing restaurant, gaining a prestigious Michelin star at this Parisian temple of haute cuisine in 2011. “I like envisioning an idea and transforming a thought into an aesthetic gastronomic delight. The highest form of flattery for me is when a guest has revelation after sampling my take on a dish and becomes a fan of an ingredient they may never have previously enjoyed”, notes Chef Van Peteghem, describing his culinary passions.

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Chocolate pavlova with espresso cream, caramel ice cream

Culminating in a rich lexicon of experience in the field, Chef Van Peteghem has developed a unique culinary philosophy. Both respecting and inspired by traditional recipes, he recognizes the importance of healthy eating by skilfully adopting modern techniques to reduce the fat content of dishes and retain the flavor of ingredients. “It is very important to use good quality seasonal ingredients, and it is also critical to know how to bring the best out of the ingredients using minimal spices.

Guests should be able to relish the natural flavor of an ingredient, as Mother Nature intended it”, says Chef van Peteghem. The same rule applies to the presentation of his dishes, which are approached with simplicity and élan. Having lived in many different parts of France during his childhood, Chef Van Peteghem remains openminded about how he adapts and combines recipes from all regions, including Normandy and Brittany, as well as in sourcing indigenous produce from the South of France. Chef van Peteghem’s talent has made him one of the few chefs to be selected twice by the Gault Millau guide as “Bright Talented Young Chef” in 2008 when he was just 30 years old, and then again in 2011, the year of his Michelin star win.

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SKYKITCHEN RESTAURANT / BAR - FLAVORED BY A.CHOICE, BERLIN

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EYCK ZIMMER & ALEXANDER KOPPE SKYKITCHEN RESTAURANT / BAR FLAVORED BY A.CHOICE

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SKYKITCHEN RESTAURANT / BAR - FLAVORED BY A.CHOICE, BERLIN

Behind this international-sounding name lies the Michelin-starred restaurant a.choice and sky.bar with fantastic views over all of Berlin.

The cuisine is a combination of creativity and traditional craftsmanship, coupled with a natural, unpretentious and award-winning professionalism that is not afraid to explore new culinary territories. The restaurant’s interior design, the bar, the menu and the service reflect the true character which is unique and all the contrasts of the German capital.

Michelin-starred chef de cuisine Alexander Koppe and executive chef Eyck Zimmer serve up modern yet down-to-earth reinterpretations of German and Berlin cuisine. With their philosophy to spice up top-quality local ingredients with international influences in order to serve authentic dishes that have a special touch. The creative cuisine is presented in a stylish, contemporary atmosphere accompanied by a choice of some 160 wines form Europe and the New World as well as a wide selection of craft beers.

The one-of-a-kind culinary style of chef de cuisine Alexander Koppe is exemplary of his local origins and his classical training with some of Germany’s best chefs. Alexander Koppe places great value in the use of regional and seasonal products to produce tasteful and highly flavourful meals. The result is a modern style of German cuisine that unites the 174

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love of his country with some international culinary highlights. The Berlin native has been cooking things up at the restaurant a.choice since 2012 and received a Michelin star for his efforts in November 2014.

The overall responsibility for the gastronomic spectrum at the Andel’s Hotel Berlin lies with Eyck Zimmer, who has worked in some of the best restaurants in the world. During his 15 years in London, he was chosen Chef of the Year in 2006 and had the honor of serving the Royal Family, among others. Worked at the legendary Ritz Hotel in London, The Lanesborough and The Dorchester, in London. After a stint in the Derby Restaurant at Hong Kong’s Jockey Club, he returned to Berlin to take over the position of executive chef at the Andel’s Hotel Berlin in 2014.

The SKYKITCHEN’s design is dominated by the contrasts inherent within the materials, colours and surfaces used. Decorative screed flooring meets coarse wood, shiny brass and heavy velvet; found items from times long past stand next to modern leather chairs; and raw industrial steel frames the antique panel doors. The result is a cosmopolitan atmosphere with a table capacity for 55 persons plus 8 window seats with stunning views over the Berlin skyline.

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UWE OPOCENSKY - MANDARIN GRILL + BAR, MANDARIN ORIENTAL, HONG KONG

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Uwe Opocensky Mandarin Grill

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UWE OPOCENSKY - MANDARIN GRILL + BAR, MANDARIN ORIENTAL, HONG KONG

Renowned as Hong Kong’s favorite dining room, the Mandarin Grill + Bar has retained its Michelin star for six consecutive years.

It is here that talented Executive Chef, Uwe Opocensky, serves exciting adaptation of grill specialties with a dash of progressive gastronomy.

High-quality organic ingredients and seasonally inspired dishes remain the backbone of this restaurant, but Chef Uwe’s flair often adds ingenious and unexpected touches. The menu offers a large selection of impressive meat and seafood dishes, with a spectacular range of creative and innovative desserts that simply must be sampled. A crustacean bar runs the length of the restaurant where diners can enjoy a selection of the world’s finest fresh oysters.

Executive Chef Uwe Opocensky oversees the brilliant culinary team and his menus reflect not only the restaurant’s signature dishes, but also a number of new initiatives that continue to be received warmly by regular patrons. “Our customers tell us that they enjoy trying new things and, as a result, we offer a number of classic dishes that we have given a modern twist too.” says Chef Uwe. To Chef Uwe, ingredients play an integral role in his dishes and one that he is passionate about. He has gone to great lengths to source all the best ingredients the world has to offer and is confident that his selection of meats, game and seafood from the world’s premier organic farms, boutique ranches and pristine waters, meets even the most discerning standards.

Chef Uwe Opocensky joined Mandarin Oriental, Hong Kong in 2007 where he was quickly recognised by food critics as one of the leading chefs in the city, winning his first Michelin star for Mandarin Grill + Bar in 2009, which he has retained ever since. As a member of Mandarin Oriental, Hong Kong’s management team, Uwe is responsible for the hotel’s culinary activities in this legendary Hong Kong hotel that include 10 highly individualistic and renowned restaurants and bars, three of which boast Michelin stars.

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UWE OPOCENSKY - MANDARIN GRILL + BAR, MANDARIN ORIENTAL, HONG KONG

Scallop - Japanese, Seared, Salad

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Inspired by his experience of working for some of the world’s greatest chefs such as Alain Ducasse, Anton Mosimann and, most notably, Ferran Adrià at El Bulli in Spain, Chef Uwe delivers the unpredicted with a classical underpinning.

Chef Uwe joined Mandarin Oriental, Hong Kong from the Shangri-La Hotel Group, where he held Executive Chef position at a number of ShangriLa’s Asian properties. Prior to that, Chef Uwe enjoyed an inspirational six months at El Bulli, working under Ferran Adria, and before that he managed the culinary operations of The Anassa Hotel, Cyprus.

After joining the hospitality industry through an apprenticeship programme with Gasthof zum Hemberg, he quickly progressed through the ranks to become Head Chef with Anton Mosimann and went on to become Executive Head Chef at Toast, both in London.

During his tenure with world-renowned Anton Mosimann, he regularly served Heads of State events at Buckingham Palace and Downing Street, plus private functions alongside esteemed chefs from Ken Hom to Jamie Oliver. Further career highlights include a stage in 1998 with Alain Ducasse in Paris, serving the first plated meal on the Orient Express train as well as cooking the 50th anniversary dinner of HM The Queen and HRH Price Philip.

The Mandarin Grill’s dining room itself benefits from natural daylight and spacious seating, and legend has it that some of Hong Kong’s boldest business deals have been concluded in this very space. Sir Terence Conran oversaw the redesign back in 2005, successfully blending contemporary designs with the club-like traditions of its past. The windows reveal views of Statue Square and Chater Garden, while Gerard D’A Henderson paintings and comfortable Pullman chairs add to the sense of comfort and style. The overall décor is vibrant, with seasonal linens and a moulded scallop-inspired ceiling. The central banquette is home to the Mandarin Grill’s signature white lily floral displays. There is a private dining room for up to 14 guests at the far end of the restaurant, featuring a frosted glass window that clears at the flick of a switch to allow diners an intimate and uninterrupted view of the activity in the show kitchen.

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THE KRUG ROOM, MANDARIN ORIENTAL, HONG KONG

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The Krug Room sophisticated, intimate restaurant

Hidden deep inside Mandarin Oriental, Hong Kong, behind an inconspicuous doorway in the heart of the hotel’s vibrant kitchen - The Krug Room. Created in partnership with Krug champagne, The Krug Room boasts a tone of sophisticated intimacy that befits one of the best-kept secrets in the world of gastronomy. Designed to re-create the intimate surroundings of a train carriage, boasting stunning views of a fast-moving kitchen, along with forward-thinking gastronomy, The Krug Room will ensure that guests get to experience a sensory adventure that is by turn fascinating, mesmerising and exhilarating.

Krug is the champagne of individuals, of those who dare to be different, since 1843, six generations of the Krug family have cultivated the markedly individual character of their exceptional champagne, showing that same single-mindedness and sense of purpose with which the founder, Johann-Joseph Krug, set out alone in pursuit of his objective of creating a champagne with a taste all its own. Krug is an encounter, an experience, a revelation – embodied by a range of five extraordinary champagnes - Krug Grande Cuvée, Krug Rosé, Krug Vintage, Krug Collection and Krug Clos du Mesnil.

The Krug Room is a bold and unique dining event. This sophisticated 12-seat restaurant takes gastronomy to unimagined levels of inventiveness and artistry, and offers a multi-sensory, exclusive epicurean experience where guests will also have the opportunity to enjoy “Krug Sounds”. Diners can taste the unexpected as the drama heightens with the presentation of each new dish. It is here where Chef Uwe turns his passion for creativity into whimsical and spectacular gourmet creations. The result is an astonishing symphony of shapes, textures, colours and tastes that seduce the palate as they tickle the imagination. In every dish, a different story is waiting to be told.

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ALAIN DUCASSE - BENOIT, PARIS ORIENTAL, HONG KONG THE KRUG ROOM, MANDARIN

Inspired by his experience of working for some of the world’s greatest chefs such as Alain Ducasse, Anton Mosimann and, most notably, Ferran Adrià at El Bulli in Spain, Chef Uwe delivers the unpredicted with a classical underpinning.

This summer an exclusive culinary event with three Michelinstarred Japanese Chef Hiroyuki Kanda, Chef Kanda will return for an unforgettable and intimate dining experience created to be harmoniously paired with a wide range of Krug Champagne.

Collaborating with Michelin-starred Chef Uwe Opocensky.

Chef Hiroyuki Kanda is a master of his craft when celebrating the taste of natural ingredients through gastronomy. Possessing a passion for making people smile with his indisputable culinary talents, Chef Kanda aims for customers to savour his creations and drinks in harmony. Given his enthusiasm and unique culinary philosophy, Chef Kanda has remained an avid ambassador for Krug for the last 20 years. When it comes to Krug, both possess complementary tastes: delicate and luxurious, but not showy. This special menu will bring an elegant symphony between the two masters of wine and gastronomy.

For the return to The Krug Room, Chef Kanda will feature an eight-course menu of first class dishes, combining original flavors of Japanese cuisine and richness of exquisite ingredients. These delicate dishes will be accentuated with the best selection of Krug Champagnes, creating a union of excellent tastes starting with the Uni (Sea Urchin) Rolled in Crispy Potato. Krug uses its unique nose to excite the taste buds, with the lightness of the Fig Garnished with Sesame Tofu Cream bringing a burst of flavours with indulgent aroma of peaches and white blossoms of the wine. Next is the Raw Tuna in Truffle Flavour, accompanying a delectable symphony between the freshness of the tuna and fragrance of truffle. The Soup with Shrimp and Autumn Vegetable remains natural and light, not only reflecting Chef Kanda’s culinary philosophy of creating ingredient-led dishes, but also showcasing the vibrant flexibility of Krug’s DNA.

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Similar techniques follow the course with Hand-rolled Matsutake Mushroom Sushi, evoking the fresh summer fruits of Krug Champagne.

With the collaboration between two chefs comes the pleasant union between two cultures, as apparent in the Beef Cutlet in Mandarin Style. Continually boasting pure flavours throughout the meal, the Unagi (Grilled Eel) in Multitiered Box concludes the savoury ensemble of dishes. As part of this collaboration, Chef Uwe Opocensky will add two dishes to this spectacular experience. To finish this multisensory epicurean experience, Chef Kanda will present Refined Japanese Brown Sugar Ice Cream with Monaka (Bean-jam Wafer) and Krug’s rich blend serve to cleanse the palate.

Born and raised in a family that owns a Japanese restaurant in Tokushima, Chef Kanda aspired to be a chef and began his career as a chef in Osaka. Chef Kanda’s restaurant in Tokyo, Kanda, has continued to earn three Michelin stars for eight consecutive years since its opening in 2004. Kanda is regarded as one of Tokyo’s leading kakurega restaurants that are usually small and hard to find, with menus that are dictated by the chef according to the season’s freshest and highest-quality ingredients, similar to Krug’s sophisticated craftsmanship.

The Krug Room offers a taste of progressive gastronomy, with the largest collection of Krug champagne outside of France and a must for all visiting gastronomes.

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STEPHEN COLLINS SMITH & WOLLENSKY 190

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Ribeye

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After much anticipation, Smith & Wollensky London has opened in the historic Grade II-listed Adelphi Building off the Strand. As the boutique steakhouse’s first opening outside of the US, with locations in cities such as New York and Miami, Londoners can expect the restaurant’s same brand of warm American hospitality that has made it much-loved Stateside together with a menu of signature USDA Prime dry-aged steaks alongside Scottish cuts, premium seafood, award-winning wines and classic cocktails.

Established since 1977 as America’s premier fine dining steakhouse, Smith & Wollensky has been committed to delivering unparalleled hospitality and the best USDA Prime steaks, dry-aged for tenderness and flavour and hand cut daily. Headquartered in Boston with two restaurants, Smith & Wollensky owns and operates iconic Smith & Wollensky locations in Miami Beach; Chicago; Las Vegas; Washington, D.C.; Columbus, Ohio; Houston; and Wollensky’s Grill in Chicago. The acclaimed wine list, rich ambiance and exceptional service are designed to provide guests with a truly memorable steakhouse experience.

Stars, Stripes & Steaks - At the heart of every Smith & Wollensky is the dryageing process and London is no different with both a dry-ageing room and a butchery on-site for true field to fork traceability. Selected from the top 2% of beef in the US for its rich and even marbling, the USDA Prime is dry-aged for no less than 28 days to intensify flavor and increase tenderness for the very best steaks in London.

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Lobster Roll

The menu itself is a cut above the rest: USDA Prime steaks range from 21oz NY cut bone-in sirloin to 24oz Cajun marinated bone-in rib steak while British cuts include a 8oz/12oz premium Scottish fillet mignon served au poivre, gorgonzola-crusted or ‘oscar’ – piled-high with crabmeat, asparagus and hollandaise. Butcher’s specials – chalked up on a board, old-school style – vary regularly from T-bone steaks to a Porterhouse while other carnivorous choices include new season lamb chops, roasted rose veal chop and the signature Wollensky’s burger.

The menu also offers an extensive selection of fish and seafood: herbcrusted tuna loin sits alongside ocean-fresh premium shellfish such as Cumbrae oysters, jumbo shrimp, whole Dorset crab to share and lobster.

Try a signature shellfish platter to make the most of the coast: platters of varying sizes include the likes of lobster, crab, oysters and clams served over crushed ice. Sides are by no means sidelines, either – the buttermilk onion rings and truffled mac ‘n’ cheese to share are the stuff of legends.

Bottomless Brunch… With Beef – with the weekends covered, an American steakhouse twist on brunch including a lobster BLT roll and a sirloin steak with two free-range hen eggs. The bottomless Sunday roast brings a choice of two or three courses with unlimited red and white wine; start with crispy salt and pepper squid followed by USDA Prime roast rib of beef, horseradish cream sauce and a Yorkshire pudding for main. A super Sunday by both British and American standards.

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Set against a handsome backdrop of dark timber panelling, buttery green leathers and vibrant pops of red, the restaurant itself has been designed by interiors superstar Martin Brudnizki. Spread across two floors, discerning drinkers can choose between two destination bars - one up, one down – adorned with Art Deco tiling and glossy marble surfaces.

Try one of 30 classic cocktails with a contemporary twist – from Martinis and Manhattans – or a glass of something special from the wide range of award-winning wines from both the old and new worlds with many available by the glass. Pull up a pew at one of the bars before or after dinner for one of the best people-watching perches in the house.

Diners, meanwhile can bag a seat in either of the two main dining areas: enjoy bright and breezy lunches with plenty of natural light pouring in through oversized windows upstairs or descend into the beautiful basement for sultrily-lit suppers. Also downstairs are three private dining rooms for stylish soirées and plush parties of up to 50, including the luxurious Teddy Roosevelt Room, which comes complete with its own bar and dedicated bartender.

From the glamorous reception through to the 1920s-inspired artworks on the walls, Smith & Wollensky evokes all the elegance and timeless appeal of the restaurant’s rich heritage across the pond while capturing the essence of the capital’s current dining scene.

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TALEON RESTAURANT - TALLEON IMPERIAL HOTEL, ST. PETERSBURG

Taleon Restaurant

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Taleon Restaurant is one of the few places in St. Petersburg where the guests can dine in historical 19th century palatial interiors. Located in the former study and reception rooms of Stepan Eliseev, the last pre-revolutionary owner of the palace, the restaurant preserves the splendid atmosphere of gala age.

The former reception room on the left side of the restaurant is decorated in Louis XVI style.

The former study on the right side is decorated in Empire style of Napoleon Bonaparte.

Egyptian sculptures Victoria and Glory staying between the columns as well as Egyptian female figures on the fireplace enhance the beauty of the room.

Two original plafonds dominate the ceiling decor. The central one images the Mercury, the patron of trade, and Fortuna, the goddess of luck and success. It is well known that Eliseev dynasty was accompanied by luck and fortune in creation of the famous Eliseev Trade House in Russia. The other plafond images Apollo, the patron of art, and his muses Terpsichore and Erato. This plafond reminds us that Stephen Eliseev was philanthropist and fond of art and culture.

Taleon Restaurant is your first choice for fine dining in St Petersburg, Russia. Alexander Dregolsky needs no introduction as a chef of the highest order. He is known for his dazzling ability to interpret and refresh the European tradition with international accents.

Guests appreciate the Taleon Restaurant for its impeccable service, an extensive rich wine list, and a collection of rare brandies.

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FRANKIE TANG - SPRING MOON, THE PENINSULA HOTEL HONG KONG

Frankie Tang Authentic Cantonese Cuisine

The Peninsula’s Cantonese restaurant presents Chinese cuisine in its purest form, with its extensive menu of traditional Cantonese specialties by Chef Frankie Tang and his team Chef Frankie Tang as he takes the helm at Spring Moon as Executive Chef, having notched up over 30 years in the kitchen as well as on the restaurant management side in Guangzhou, Hong Kong, Tokyo and Macau.

Previously the Executive Chinese Chef at Hei Fung Terrace, The Peninsula Tokyo’s Michelin-starred restaurant, as well as the Grand Lisboa Macau, Chef Tang now takes guests on an impressive epicurean journey at Spring Moon, featuring the finest authentic Cantonese cuisine. Having been born into a family of chefs, he entered the culinary world as an apprentice in the 1980s at a time when only referrals made the grade and salaries were commensurately low. Despite working the punishing schedule of the sous chef for over 16 hours a day, he was passionate about realising his dream. Working as an apprentice for a barbecue pit master for his first 10 years, Chef Tang would go on to travel to Germany, Holland, Malaysia and the Philippines, where he shared and enriched his talents for Cantonese cuisine.

“Guest satisfaction motivates me to move upward, but compliments do not boost my self-confidence,” says Chef Tang modestly, “I always believe that compliments are simply comfortable to hear, but they should not affect your ambition nor your need to improve your style of cooking.” He believes in creating an authentic taste in his dishes by staunchly adhering to the ways of the Cantonese culinary masters. At the same time, Chef Tang makes sure that the presentation of his dishes is modern and unique, so that guests are able to taste authenticity while viewing culinary works of art.

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During his time spearheading The Peninsula Tokyo’s Hei Fung Terrace as Executive Chinese Chef, the restaurant won a coveted Michelin star in the Michelin Guide Tokyo 2009 as well as the Michelin Guide Tokyo 2010.

Hei Fung Terrace was one of only ten Chinese restaurants to receive this prestigious honour in Tokyo. “Leading a large team to run a kitchen that serves a 120-seat capacity was no easy task,” says Chef Tang, “But I truly enjoyed my duties - especially when designing special menus for discerning VIP patrons.” He also served as Executive Chinese Chef at the South Sea Fishing Village Restaurant in Guangzhou, where he led a team of over 100 to uphold the restaurant’s honored position as the most prestigious restaurant in the province. With a wealth of experience in Cantonese cuisine and taking such great pride in his menus, Chef Tang and his team aim to tantalize guests with their delectable Cantonese cuisine, prepared with a passion for detail and authenticity.

As part of The Peninsula’s 70th anniversary celebrations in 1998, Spring Moon was transformed into a replica of how the restaurant might have looked in 1928, the year The Peninsula opened. Designed by acclaimed local designer Kenneth Ko, Spring Moon is reminiscent of 1920s Shanghainese dining room, with an antique-style teak floor lined with Oriental rugs and accented with Frank Lloyd-Wright Art Deco-influenced stained glass throughout in tones of dark orange and yellow.

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Frankie Tang

Wok-fried lobster with pumpkin, black beans and garlic

Spring Moon began producing its signature X.O. sauce in 1986, when the restaurant first opened its doors. Comprising of chillies, dried scallops, dried shrimps and spices, Spring Moon’s popular and highly sought after X.O. sauce is set apart by its unique preparation methods and the proportion of ingredients used, and is freshly made by hand using a closely guarded secret recipe.

The Chef’s Table offers diners a truly up close and personal experience.

Designed for up to six guests, this exclusive table is designed with a window looking into the restaurant’s kitchen for a front-row view of the action and features an eight-course menu tailor made by Chef Frankie Tang.

With a dedicated tea counter featuring over 25 selected Chinese teas, Spring Moon’s selection adds to its traditional Cantonese culinary experience with expert tea pairing by the restaurants highly trained tea masters. The tea counter also features The Peninsula’s collection of over 200 miniature Chinese clay teapots, including designs based on Chinese legends and inspired by elements of nature.

The large collection of porcelain on display throughout the restaurant consists of reproductions of Chinese items (Ming and Qing Dynasties) and 18th Century French Royal Family and Portuguese armorial pieces, together with Chinese export porcelain from the 18th, 19th and 20th Centuries.

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KARAVALLI - THE GATEWAY HOTEL, BANGALORE

Karavalli

celebrates twenty five

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Chevod Balchao

Tiger Prawn Roast

Having embarked on a journey in 1990 to offer patrons traditional cuisine of the South Western Coastal region, Karavalli at The Gateway Hotel Residency Road Bangalore has reinvented itself to give connoisseurs and gourmands an invigorated epicurean experience. Twenty five years later, Karavalli continues to be India’s most sought-after and much-loved restaurant giving culinary adventurers an authentic taste of India’s South Western Coastal cuisine.

At the iconic Karavalli, authenticity is the hallmark, where well-researched home-food recipes come together to ensure an experience that reiterates the greatness of Karavalli with a refreshing blend of novel additions to the menu, innovative desserts and experiential dining. The distinctive compilation of vegetarian and non-vegetarian delicacies feature culinary jewels ranging from the best of the Mangalorean Bunts and Konkanis, Kodavas from Coorg, Malayalees, Calicut Muslims and Syrian Christians of Travancore, Havyaka Brahmins of Vitla and the Portuguese of Goa. The dining experience boasts of a West Coast Seafood Grills section in the alfresco area of the restaurant giving patrons the opportunity for an interactive session with the chef and co-creation in the cooking experience.

As a tribute to its culinary legacy, this award-winning restaurant celebrates its 25-year milestone by presenting 25 culinary legends from the coastal regions of South West India, an array of classics and innovative delicacies.

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Vazaphoo Thoran

Thaarav Roast

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Goan Prawn Curry

Kori Roti

Naren Thimmaiah, Executive Chef, The Gateway Hotel Residency Road Bangalore has been the face of the Iconic Karavalli and the contemporary STIR for almost twenty five years now, hailing from a traditional family in Coorg who have been tending to and delivering some of the best coffee for over generations, his foundation to become one of the respected Chefs began at home where he would spend hours watching, questioning and understanding the nuances of the Coorg cuisine offerings. It was a matter of great pride for his mother when she saw her own favorite recipe of Coorg Fried Chicken feature prominently in the menu of Karavalli.

Naren Thimmaiah says, “We have been exploring the mystique of the region and have been fascinated by the bouquet of flavors of the south-western coast for over two decades now. To commemorate our 25th anniversary, we are showcasing the most popular twentyfive Karavalli classics and malvani curry trials as novel additions to the existing menu. The 25-year-journey of Karavalli has been an exhilarating experience and it gives us immense joy to share these epicurean pleasures with you.”

There is a great attention to detail as the Wood Fired Curries are cooked to perfection in clay pots, which lend an earthy flavor when cooked on wood fire. The smoky flavor of the Meen Vevichathu is sure to transport guests to their grandmother’s kitchen.

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Gatti Shaavige Payaasa

Alle Belle

The menu is a journey through a selection of signature dishes including Camaro Con Cilantro (Prawns flavored with fresh coriander and cooked in a delicate saffron sauce), Aulmin Mirsang Fry (Fresh button mushrooms, capsicum and onions, sautéed with tomatoes and goan xacuti masala – a complex blend of eighteen spices), Nagli Ambat (A traditional Mangalorean lady fish curry with hog plums – a specialty of the Konkani community) and Chef’s delicious special Tamarind ice-cream. The Karavalli Classics include the Crab Milagu fry (Pan roasted fresh mud crabmeat in spices), Kane Belazu (Whole lady fish seasoned with Mangalorean spices) and Oggaraneda Aritha Pundi (Steamed rice dumplings, flavored with coconut and cumin) amongst many others.

The dessert menu features all-time favorites such as Bebinca (A coconut based multi– layered Goan specialty served warm with vanilla ice cream) and Dodol (Rice cake, cooked gently in coconut milk and jaggery served warm with Vanilla ice cream).

No meal is complete without a piping hot cup of Dabra Coffee, served in a brass dabra set. The beeda platter and digestives such as shunti mithai, kalsakkare and jaggery and pepper mithai are just some of the other interesting offerings from this iconic restaurant.

Situated under two giant tamarind trees, this 95-seater restaurant resembles a traditionally-tiled Mangalorean house, with a mix of indoor and beautifully-landscaped alfresco seating with cascading waterfalls, water bodies, and lush greenery. Staying true to the architecture of the west coast, the highlight of this outdoor setting is the interactive terracotta-fronted Indian South West Grill.

With authentic and inspired cuisines, splendid ambience and warm service, Karavalli celebrates its 25th anniversary in Bengaluru as a world-renowned dining destination, known for its most-genuine culinary experiences.

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Patrade

Oggaraneda Aritha Pundi

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Singapore culinary world was rocked by the power chef duo working together for the first time - Gaggan Anand, 2015 Number 1 on the San Pellegrino’s Asia 50 Best Restaurant Awards and Number 10 in the world teamed up with Daniel Chavez of OLA Cocina Del Mar. “Gggola” took guests on a taste adventure of India, Peru, Thailand and Spain.

The 2-day event started with a sit-down dinner featuring welcome cocktail Chicha Sour (a Peruvian cocktail made up of main ingredients Pisco and Purple corn personally brought back by Daniel during his trip to Lima), 8 tapas including Gaggan’s version of Papadum and Keema Pav as well as Daniel’s interpretation of Tamal and Pa amb tomaquet (traditional Spanish bread and tomato).

GGGOLA Daniel Chavez Gaggan Anand The 9 course dinner alternated between creations by Gaggan and Daniel, where items such as Magic Mushroom and the Donburi Curry by Gaggan), and Fiduea Langoustine and Scallop Anticucho by Daniel.

The next day’s brunch never seen before in Singapore. Guests entered a totally different OLA, transformed from its usual outfit into a tapas style party place, complete with twinkling lights and DJs spinning fun music. The open kitchen of OLA was turned into stations dishing out 17 mouth-watering tapas, some featured from the dinner before plus new additions just for the brunch. Favorite raves were the Roasted Suckling Pig and the Mussel Pot by Daniel, and the Keema Pav and Donburi Curry by Gaggan. With free flow Pisco sours, champagne, red & white wine, the 6 hour brunch ended on a high note!

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GGGOLA

at OLA Cocina Del Mar Singapore

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