June 2023 ULM

CHEFS

11 Chefs and Their Favorite Meals

52 Q+A with Chef Bouhours

FASHION

26 Giorgio Giangiulio, Style Rules for Men’s Dressing

30 The Designer’s Designer, Alexis Mabille

36 Get to know Sensi Studio

76 Keeping it Fashionable on the Golf Course

FINE JEWELRY

34 Lotus Arts de Vivre Weaves nature into Jewelry

BEAUTY

38 Guerlain’s Orchidee Imperiale & The Wonder of The Orchid

TIMEPIECES

40 New Watches from Rolex, Chopard, and Tag Heuer automobiles

42 Mercedes-Maybach EQS SUV, Blending Luxury with EVS

44 Lucid Air Sapphire, The future is faster with the World’s First Luxury Electric Super-Sports Sedan

MOTORCYCLES

46 Ducati’s New Monster SP delivers Signature Style with even punchier performance

PRIVATE JETS

48 Paramount Business Jets, Sophisticated, Personalized and Flexible Personal Jet Charter Services

YATCHS

50 Alchemy by Rossinavi, An Elegant Sustainable Megayacht

PROFILES

56 Inside the Soho Hotel with GM, Jason Phillips

118 Thibault Massina, Le Syndicat’s Creative Director

HOME + INTERIORS

60 Home Trends for your house for June/July

70 Wid Chapman, A visual Biographer

82 Kitchen Essentials

112 Outdoor Trends

ART + CULTURE

62 Hotels with Art Collections

RESTAURANT

68 Maison Mumm, La Table des Chef Restaurant

102 Jory Restaurant and The Allison Inn & Spa

126 Sante Restaurant and Chef Jared Reeves

128 Where’s the Wagyu Beef, Gozu

GOLF

78 Scotland’s Beautiful Murrayshall Country Estate & Golf Course

TRAVEL (LUXURY + ADVENTURE)

84 Canouan Island, Caribbean Confidential

96 Full Throttle to Antarctica with Lindblad

106 Norway

114 Fiji’s Beautiful Wakaya Club and Spa

121 What’s New! - Almanac Palais Vienna in Wien Austria; Villa Can Totxa in Mallorca, Spain; Mykonos Theoxenia in Mykonos Greece; Yazz Collective in Fethiye, Turkey

HOTELS

88 Bill Bensley’s Most Fantastic Luxe Hotels Review

92 Fairmont Windsor Park Review

RECIPES

105 Sesame Sizzled Butterfish

116 Cardamom Donuts

117 Tropical Fruit Pavlova

GOURMET

110 California Artisanal Cheeses

110 Why is Eteo the most Luxurious Olive Oil in the World

111 Yves St Laurent, Zoom and Caviar

111 Jamon Iberico, One of the Finest Hams in the World

BOOK REVIEWS

130 Our Favorite Reads for the SummerChefwise, Eataly, Nigel Slater, and What’s for Dessert

WINES + SPIRITS

131 Top 5 Cognacs

133 Rogue River Valley AVA

COCKTAILS

141 Coffee Cocktails

ALINA LEYVA (CABRAL)

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CONTRIBUTORS

Helene Ramackers, Somnath Chatterjee, Jarone Ashkenazi, Damon M. Banks, James Essex, Angela Sara West,Tracy Beard, Rebecca Underwood, Adam Jacot De Boinod, James Wong, Anthony DeMatco, Felicity Carter, Fran Miller, Kevin Pilley, Leslie Royal, Nikita Vivek Pawat, Priscilla Pilon, Daljit Aulakh, Raj Gill

Copyright 2023 Upscale Living Magazine. All rights reserved. No part of this publication may be reproduced without the written permission of Upscale Living Magazine and Leyva Publishing Group LLC. The Publisher will be held responsible for any errors found in the magazine. The Publisher accept no liability for the accuracy of statements made by advertisers. Ads in this publication are not intended as an offer where prohibited by state laws. www.upscalelivingmag.com

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OFFICE PHONE: 786.760.9133

Anthony DeMarco is afreelance writer and editor who travels the world covering the jewelry and watch industry. Anthony currently work as a lifestyle correspondent and “resident jewelry expert” for Forbes.com

Fran Endicott Miller is a luxury-focused freelance feature writer and editor for a variety of lifestyle, travel, and wine publications and websites, and serves as the California wine country authority for luxury travel concierge Essentialist.

Adam Jacot de Boinod worked in London on the first series of the BBC program QI for Stephen Fry.As a researcher, he discovered that there are 27 ways of describing both mustaches and eyebrows inAlbanian.

Damon Banks is an award-winning journalist and accomplished media professional with 20+ years of experience, I have worked with a dynamic portfolio of projects over the years.

Heléne Ramackers is afreelance journalist who enjoys interviewing local and international celebrities but thinks she has found her calling amongst the travel writing fraternity.

Priscilla Pilon is a print and digital photo journalist with 30+ years of writing experience. Her focus is on food, wine, boutique hotels, and unique adventures. She is an accomplished social media expert, brand ambassador, and author.

For Somnath Chatterjee, the biggest luxury is the freedom to go anywhere at any-time and that is something which the humble automobile gives us.

Nikita Vivek Pawar is a luxury features writer. She likes to write about all things luxury and wants to explore the world of luxury to encapsulate the novelties and legacies it has to of-fer. Traveling and reading are her favorite pastime activities.

Brittney Blondino is the marketing manager and a freelance writer. Her freelance writing is diverse but focuses on women’s fashion and jewelry.

CAN BE SEEN IN

As the Executive Editor and Marketing Director, Tracy Beard assists the publisher with editorial, advertising sales, vetting, and working with freelance writers.As a freelance writer/photographer, Tracy produces content and photos for Upscale Living Magazine digital issues and the website.

Chefs and their favorite meals

BY HEL É NE RAMACKERS

They might be renowned for cooking up a storm, but what do they enjoy feasting on at home, or in a restaurant? Upscale Living magazine spoke to six chefs from across the globe to find out what their favorite meal was growing up, and what they relish eating today.

Chef Arnaud Faye is a two-Michelin-starred chef and a Meilleur Ouvrier de France, the designation for France’s top craftsmen, who shares his love for the Côte d’Azur through his Mediterranean menu and relaxed European vibe at the hotel’s RIVYERA restaurant in Christopher St. Barth. He is also Executive Chef at the Chèvre d’Or on the Côte d’Azur.

What was your most beloved meal as a child, and do you still eat it today?

A very simple dish, but a real Proust’s madeleine! A good roasted chicken with homemade French fries and a fresh green salad. I associate this dish with the weekend spent with the family. It’s the perfect dish to share.

A farm chicken raised on grain and corn, poultry that has run around in the fields. This is what gives it its incomparable taste. It was served with homemade French fries; the potatoes came from the family garden. I was born and grew up in Auvergne, in the heart of France, the land of volcanoes. This dish is still one of my favorites. I love to share it on Sundays with family and friends.

What is your favorite meal to cook in your restaurant(s)?

I don’t have a favorite dish. I like to work around seasonal vegetables, and the freshness of the produce at the moment of its maximum maturity. Here on the French Riviera, we have exceptional produce from small producers. The peas, the niçoise zucchini, the spiny artichokes, the field tomatoes, the eggplants … all these vegetables have grown in the sun.

I like to cook fish from local fisheries. Fish from the Mediterranean Sea when I am at the Chèvre d’Or. And fish from our local

ARNAUD FAYE, FRANCE

fishermen with whom I work throughout the season in Saint Barth.

What meal do you enjoy ordering when eating out?

It depends on where I am. I like to discover the local cuisine. And not especially gastronomic.

As long as it is prepared with local produce, of good quality, and well cooked. I like everything that revolves around vegetables and spices. I was in Asia at the beginning of the year on the island of Langkawi for a gastronomic week.

The Indian, Thai, and Malaysian cuisines, all these culinary influences from traditional cooking are very enriching. In France, I like homemade food, which has the love of good produce.

What type of a patron are you when dining out?

I am very curious because there is always something to discover about others.

Whether it’s about produce, cooking, service, cocktails, or wines. I am passionate about wine! The atmosphere of the restaurant, its tableware too.

I like all types of restaurants, from microrestaurants with a few guests at the counter, a small brigade, and an intimate atmosphere to the Michelin-starred restaurant. But, also to the trendy restaurant, as long as the plate is of quality. Otherwise, I’m not interested in it.

Favorite meal to cook

A dish everyone can cook at home:

LOUP DE LIGNE GRILLÉ, RATATOUILLE À LA NIÇOISE / GRILLED SEA BASS, NIÇOISE RATATOUILLE  Recipe: for 4 people

Sea bass from 1,5 kg to 2 kg approximately

Thyme

Ratatouille niçoise:

-3 round eggplants

-3 Cévennes onions

-3 red peppers

-3 small zucchinis

-200 g of tomato sauce

-100 g of black olives from Nice

-8 cherry tomatoes

-Garlic

-Olive oil

-Mini basil sprouts

-Thyme

Finishing and dressing: Chervil, chives, tarragon, garlic flowers, chive flowers, tagete flowers, parsley

Sea Bass:

-Scrape and gut the fish, remove the gills and eyes.

-Grill it on both sides, then fill its belly with a bunch of thyme.

-Bake in the oven at 180 ° Celsius (356 ° F) until a core temperature of 54 ° Celsius (129°F) is reached.

Ratatouille niçoise:

-Cut the vegetables into strips of 2 cm (0,79 inch) by 4 cm (1,58 inch).

-Cook them separately in olive oil.

-Combine all vegetables, except zucchini, with tomato sauce, garlic and thyme.

-Make a compotée for about 20 minutes.

-Add the cherry tomatoes cut in 4, the zucchi ni slices, the Nice olives and the chopped basil.

Dressage:

-Arrange a salad of herbs and flowers on the belly of the fish.

-Cut up at the table. Serve with the Niçoise ratatouille.

Photo courtesy of Christopher St. Barth

CURTIS STONE, USA/AUSTRALIA

Curtis

Stone is a Los Angeles-based, Michelin-starred chef, restaurateur, author and culinary entrepreneur. Curtis opened his first restaurant Maude in Beverly Hills in 2014 and followed by Gwen Butcher Shop & Restaurant in Hollywood in 2016, and Georgie, modeled after Gwen the following year. In addition to the restaurants, Curtis operates Curtis Stone Events in Los Angeles and Australia, makes numerous television appearances as a guest and host, and developed his own line of cookware.

What was your most beloved meal as a child, and do you still eat it today?

I love my mum’s Sunday pork roast. She still makes it when I’m home for Christmas. The crispy, crackling skin takes me right back to my childhood.

What is your favorite meal to cook in your restaurant(s)?

I love a perfectly grilled steak. Gwen Butcher Shop & Restaurant, my spot in Hollywood, revolves around the old-world butcher counter and is the first thing guests encounter when they step through the doors. We embrace live fire cooking. Grilling meat over an open flame? It doesn’t get more primal than that and it’s perhaps my favorite way to cook. The team just received a Michelin star for their work, and I couldn’t be more proud.

What meal do you enjoy ordering when eating out?

I love everything from lobster, caviar, truffles, and champagne to a simple taco with a handmade tortilla. Living in Los Angeles, I can get amazing Mexican food. Simplicity at its best is often the way I choose to eat when dining out. I also love a good omakase at a sushi bar and

have my favorite place I take visiting mates when they come into town.

What type of a patron are you when dining out?

I’m an easy guest who doesn’t require much fuss or explanation of a dish or ingredients. I prefer not to do much research online when I head to a restaurant, looking at the menu and what not. I like to be surprised and visit spots by word of mouth and at the recommendation of people whose taste I trust.

PAN-SEARED RIB-EYE STEAKS WITH CHILI-GORGONZOLA BUTTER

This is one of my favorite ways to serve rib-eye steak, with the flavorful steak punched up with tangy-rich blue cheese butter. I love serving this over green beans.

Serves: 2 to 3

Prep Time: 10 minutes

Cook Time: 15 minutes

Make-Ahead: Butter can be made up to 1 day ahead, covered, and refrigerated; bring to room temperature before using.

Ingredients

-1 bone-in rib-eye steak (about 1 1/2 lb and 1-1/2 inches thick)

-2 oz Gorgonzola cheese, crumbled, at room temperature, divided

-4 tbs unsalted butter, at room temperature, divided

-1/2 tsp chili powder

-1 tbs olive oil

-2 garlic cloves, bruised

-3 fresh thyme sprigs

Method:

-Leave steak at room temperature for 30 minutes before cooking. In medium bowl, gently stir Gorgonzola cheese, 2 tbs butter, and chili powder. Season with salt and pepper. Set Gorgonzola butter aside.

-Preheat large frypan over medium-high heat.

-Pat steak dry with paper towels and season generously with kosher salt and freshly ground black pepper.

-Add oil to hot pan and then steak. Cook 5 minutes, or until dark brown and caramelized on bottom. Turn steak over and cook for 2 minutes. Reduce heat to medium-high.

-Add remaining 2 tbs butter, garlic, and thyme to pan. Cook steak, using a spoon to baste melted butter over steak as it cooks, for about 5 minutes, or until an instant-read thermometer inserted horizontally into center of steak reads 130°F for medium-rare. Transfer to plate to rest 5 minutes.

-Top steak with some Gorgonzola butter. Cut steak across grain into 1/2-inch-thick slices and serve with remaining Gorgonzola butter.

Photos courtesy of Ray Kachatorian

Chef Hari has been an instrumental member of the Gili Lankanfushi Maldives culinary team for over 10 years, leading a skillful band of chefs that have redefined the island’s concept to create a pioneering palette for the modern traveler. Born in southern India, his passion for cooking begun at a young age and since then, his unique culinary style has flourished with a specialist interest in vegan cuisine.

What was your most beloved meal as a child, and do you still eat it today?

My all-time favorite home food is Pazhayasoru (In Tamil language). This is a simple homemade meal that is basically a fermented rice dish - Pazhaya means old and soru means rice. The fermented rice mixture is stirred with onion or green chili and yogurt, with a sprinkle of salt to taste.

This is the regular breakfast for the farmers and workers, because it gives more energy and produces new cells while they burn calories working in the field. The water which we get from the fermented rice is said to cure stomach related problems. Also starch from the rice is always helpful for hair, skin, and pigmentation. The fermented water makes us look more youthful!

What is your favorite meal to cook in your restaurant(s)?

Cooking itself is my favorite. It is like communicating with ingredients. Recently I like to cook more vegan food, because there is more room to try something new.

A Maldivian smoked tuna risotto with Pan seared tuna cheek with red wine sauce. One of the classic Italian dish with a Maldivian twist,

HARINATH GOVINDARAJ MALDIVES

infused with local flavors, making it a unique dish to savor.

What meal do you enjoy ordering when eating out?

Wherever I go, I like to try the local food. When I’m a patron at any restaurant, I would ask the waiter or the chef for their recommendation and what they order if they were a guest.

What type of patron are you when dining out?

The kind that would try everything to understand their flavors, spices/ingredients they use, discover the method/techniques they cook with. I love to talk to the flavors and food.

PAN-SEARED VEGAN SCALLOP

Cauliflower Couscous, Pumpkin Puree, Curry Foam

Serving: 1-2 portions

Preparation time: 10-15 minutes

Ingredients:

-250g White Radish (Boil and cut like scallop)

-Seared in hot pan till golden color both side

Raw Cauliflower Couscous

-75g Grated Cauliflower

-15g Fine diced Tomato (Deseeded)

-10g Chopped Parsley

-10ml Extra virgin Olive oil

-Lime juice

-Salt

-Mix all together

Pumpkin Puree

-100g Roasted Pumpkin

-50ml Coconut milk

-10ml Olive oil

-Salt

-Blend all together

Coconut Curry sauce

-25ml Vegetable oil

-50gm Crusted Garlic & Ginger

-1 medium Onion sliced

-1 tbsp Curry powder

-1 tsp Turmeric

-1 tbsp Cumin powder

-150ml Coconut milk

-1 medium Fresh Tomato

-25gm Curry leaves

-1/2 tsp Mustard seeds

-2 cloves Green cardamoms

-1/2 tsp Cumin seeds

-1 tsp Fennel seed

-1 tbsp Coriander seed

-1 small Cinnamon stick

-Few Fresh coriander root

-Add salt to taste

Method:

-Heat the oil in a large pan over medium/high heat.

-Crush mustard seed, cumin seed, coriander seed, fennel seed, cardamom, cinnamon stick, curry, rambha leaves, crusted ginger and garlic then add and onion, tomato, curry powder. Sauté over medium heat for few minutes.

-Mix coconut milk, simmer for 5 minutes.

-Strain and adjust the seasoning. Use hand blender to create foam.

Plating

- Place the pumpkin puree (Hot), on, then place the radish (Hot) and cauliflower couscous (Cold) and Curry foam.

Photos courtesy of Gili Lankanfushi Maldives

Michael Caines MBE, the chef/patron of Lympstone Manor, is one of Britain’s most popular and well-known chefs. The holder of two Michelin stars for 18 consecutive years, he has achieved and maintained a Michelin star for Lympstone Manor just 6 months after opening.

What was your most beloved meal as a child, and do you still eat it today?

In England/the UK, the traditional Sunday roast is a great family meal and one that’s enjoyed by the whole family in many homes religiously Today, I carry on this tradition with my own family, it’s a great time to come together around the table to enjoy wonderful foods and catch up on all things family.

What is your favorite meal to cook in your restaurant(s)?

Here at Lympstone Manor, we have our tasting menus Signature and Estuary featuring seafood, as well as our a la carte menu. All showcase our wonderful larder here in Devon, and an abundance of seafood. It’s hard to choose a dish or highlight a particular area as it’s like having children, I love them all but appreciate them for their differences and with it, their challenges. But we have some incredible ingredients in Devon, none finer than our seafood, so I guess I’ll choose this.

What meal do you enjoy ordering when eating out?

I love putting my trust in the chefs and sommeliers when it comes to the house specials, tasting menus and wine selection. I have a keen interest in wine and food matching and find that I discover areas of the menu, that perhaps I might not have ventured into. But I love Asian food, in particular Thai and Japanese.

MICHAEL CAINES LONDON

What type of a patron are you when dining out?

Respectful and curious. I’m a foodie at heart, but one who works in the trade and knows just how much work goes into creating an experience, regardless of the outcome. So, I’ll try and just relax into the situation and enjoy the moment.

CRAB RAVIOLI WITH LEMONGRASS AND GINGER SAUCE

The Crab ravioli with lemongrass and ginger sauce, is the perfect blend of our wonderful Devon seafood and hearty Italian cooking. Serves 8 people.

Ingredients:

-Crab ravioli mousse

-Saffron Ravioli Pate

-Lemongrass and ginger sauce

Crab ravioli mousse

-250g white crab meat

-80g brown crab meat

-80g scallops

-10g ginger, diced finely and blanched three times

-50ml double cream

-1 egg yolk

-Lemon juice

-Salt and pepper

-Cayenne pepper

Method:

-Place the scallops, egg yolk, cream and brown crab meat in a blender until mixed into a fine mousse.

-Remove from the blender and place into a bowl over some ice .

-Add the diced ginger and white crabmeat.

-Season with salt and pepper and a pinch of cayenne pepper. Add a few drops of lemon

juice.

-Test mousse for texture and adjust seasoning if required.

Saffron Ravioli Pate

-250gr plain flour

-3 egg yolks

-1 whole egg

-10gr water

-1 packet of saffron

-4gr salt

-Place the water into a pan and add the saffron powder, bring to the boil and then leave to cool.

-Mix together the egg and egg yolk. Place into a food processor and sieve in the flour with the salt.

-Turn on and add slowly the water until the correct texture. The amount of liquid taken by the flour will vary so be careful not to make the mix it too dry or wet. Should be a firm texture, similar to putty.

-Remove from the food processor and bring together by hand. Wrap in cling film and leave to rest for 30 minutes.

-Once rested rollout with either a rolling pin or pasta machine.

Coriander oil

-10g fresh coriander

-100g olive oil

- Add the coriander to the oil and gently heat the oil to 80°c degrees, now place into a jug blender. Blend and then pass through damp piece of musila fine sieve.

Lemongrass and ginger sauce

-250g crab carcasses

-75g shallots

-50g fresh lemongrass

-75g brown crab meat

Photo courtesy of Matt Round

-25g fresh ginger

-5g whole coriander seeds

-5g whole white peppercorns

-75g unsalted butter

-250ml fish stock

To finish sauce

-300g unsalted butter

-3g salt

-Pinch of ground white pepper

-5ml lemon juice

-In a stainless-steel pan sweat the shallots, ginger and lemongrass in the butter for 5 minutes.

-Add the peppercorns and coriander seeds and sweat for another 2 minutes.

-Add the brown crabmeat and crab carcasses and sweat for 5 minutes.

-Add the fish stock and bring to the boil then simmer for 20 minutes.

-Pass through a fine sieve.

To finish

-Take the sauce and add the butter, salt, pepper and lemon juice. Whisk together.

To serve

-Split the crab mousse into 4 equal portions and round into a dome shape using the back of a spoon.

-Cut the basil ravioli pate into 8 equal sized squares (4 x 4 inches).

-Place the crab mousse centrally into one square and place a second sheet on top.

-Using lightly dusted thumbs follow the curvature of the mousse and pat down the edges to seal the edges together.

-Cook in hot water (80-85 degrees) for 8 minutes.

-Place in a bowl and pour the sauce over the top.

Photo courtesy of David Griffen

Widely regarded as one of the island’s most talented chefs, Santi Taura has been cooking for nearly 30 years. He opened his first solo eponymous restaurant in the town of Lloseta in 2003 - a special location for the chef - as it had been his grandmother’s home. In 2016 he opened DINS in Palma and here he continues to delve into the culinary memory and recipes of the island, focusing on seasonal products at their peak. The awarded Michelin star for three years in a row is a confirmation of the culmination of his work and passion.

What was your most beloved meal as a child, and do you still eat it today?

My favorite dish since I was little is Majorcan soup. This is a dish that I could eat every day and that can be prepared in infinite ways. I also love boiled chickpeas seasoned with oil, vinegar and salt. It’s so simple, yet so enjoyable.

What is your favorite meal to cook in your restaurant(s)?

I love cooking Mallorcan recipes, which I have deeply researched, others that come from an old cookbook from the island called ‘Cocina Selecta Mallorquina’, first published in 1961. If the customer is local, they will remember the food fondly and if the client is a foreigner, they will potentially discover something that is quite unknown or unfamiliar in the gastronomic culture. In either case, I am really pleased with the way in which people respond.

The cookbook I mention is a particular reference. The author didn’t know how to read or write and dictated 400 recipes to Margalida Vidal Sorrell. One thousand editions were pub-lished, and it sold out in a very short period of time. Eighteen reissues have been made and my copy has now lost its cover, has

SANTI TAURA, SPAIN

been thumbed through thousands of times, and is well worn – which means it is well loved.

What meal do you enjoy ordering when eating out?

I like trying everything when I dine out. It depends on the day, the mood, and the moment. For me, it is a pleasure to simply relax and have someone cook for me.

What type of a patron are you when dining out?

When I go out for a meal, I am a very easy and relaxed customer.  I like just about everything, and I am going to enjoy it – it makes me happy to eat and also discover new things. I do not understand people who go to restaurants to find fault with them and create uncomfortable moments. Just be happy is my philosophy.

PANADES DE PEIX ROQUER

Ingredients

-60g milk

-60g sunflower oil

-180g pastry flour (approx)

Method:

-25g base

-10g pastry for top part

Stuffing

-33g parsley

-175g chard

-0.5kg boneless rock fish

-58g virgin olive oil

-5g paprika ‘tap de cortir’

-7g salt

-1g pepper

-11g garlic

-1g chili

-6.5g dashi powder

-5g water

Method:

-80g stuffing

Makes approximately 9 empanadas

Cooking from frozen

-Time 15-18min

-Temperature 210º

And here is an IG link where you can see how they close:

https://www.instagram.com/tv/CcNnlsHj7-Y/?igshid=YmMyMTA2M2Y=

Photos courtesy of Tarek Serraj

SCOTT CONANT, USA

Ingredients:

-2 cups (250 g) all-purpose flour

- Kosher salt

Scott

Conant is a two-time James Beard Award-winning chef, cookbook author, and TV personality. With a career spanning more than 35 years, Conant brings a deft touch and unwavering passion to creating culinary experiences with thoughtful hospitality and soulful cuisine. His portfolio of acclaimed restaurants includes Mora Italian (Phoenix, AZ), The Americano (Scottsdale, AZ and Atlanta, GA), and Cellaio at Resorts World Catskills (Monticello, NY). Conant has been a popular presence on Food Network as a recurring judge on Chopped since 2009 and frequent co-host of Beat Bobby Flay.

What was your most beloved meal as a child, and do you still eat it today?

My mother’s chicken cutlets growing up were spectacular, and they still are. Whenever I go home or whenever she comes to visit, she always prepares chicken cutlets along with sausage and peppers; that was another one of my favorite things she would make for me as a kid. I grew up in Connecticut, and we would use these Portuguese rolls to make sandwiches with the sausage and peppers. I can still remember the tomato sauce inside the Portuguese rolls that was just incredible.

What is your favorite meal to cook in your restaurant(s)?

I’ve been working in restaurants since I was 15 years old, so it’s nearly impossible to narrow it down. I do love working stations though, specifically the pasta, fish, and roast stations –those bring back a lot of special memories. If I were to jump back on the line today (not sure I could handle it like my younger years!), I think pasta cookery would be high up on my list of favorites. Perhaps making a Spaghetti Aglioe Olio, it’s simple and straightforward yet

so crave-able. The key is mastering the technique and flavor extraction from those very simple ingredients to produce an excellent dish.

What meal do you enjoy ordering when eating out?

I love trying different foods from various cultures. One of the things I truly miss about living in New York City is the abundance of ethnic restaurants and visiting each borough to check out new spots. l love it, especially the unsuspecting hole in the wall places. The first thing I do whenever I come back to New York is order New York Chinese food. It’s pretty specific because it’s New York Chinese, not authentically Chinese. The pork ribs, fried rice, or deep-fried chicken like a General Tso’s chicken are some old NY classics that I love. There’s nowhere in the world that I’ve found that does Chinese food quite like New York, except for Hong Kong, parts of San Francisco and Chinatown.

What type of patron are you when dining out?

I consider myself a rather easygoing patron. Having been in the restaurant industry for 37 years now, I genuinely appreciate the hard work of the staff and therefore, tip well to show that appreciation. I prefer to be under the radar when I’m dining out. I’m not someone to call the chef out and ask them to “cook for me”. If the chef offers to cook for me specifically, I’m always excited to experience that. Whenever I see a soufflé on the menu, hands down I’m ordering it. I don’t care if it’s at a TGI Friday’s, Per Se or Daniel…I’m going to eat that soufflé and appreciate the team’s effort to prepare it.

CHICKEN CUTLETS WITH BURRATA AND MELTED BABY-TOMATO SAUCE

(From “Peace, Love & Pasta” Cookbook by Scott Conant) | Serves 4

-2 large eggs

-4 cups (320 g) panko

-¼ cup fresh oregano leaves

-½ cup (50 g) grated Parmigiano-Reggiano cheese

-1 tablespoon crushed red pepper

-4 boneless chicken thighs or breasts, pounded -1/8- to 1/4-inch thick with a meat mallet

-¼ cup (60 ml) extra-virgin olive oil

-4 tablespoons (½ stick/55 g) unsalted butter

-4 to 5 sprigs thyme

-1 recipe Melted Baby-Tomato Sauce (see below)

-1 cup (100 g) burrata, at room temperature

Method:

-In a shallow bowl combine the flour and a pinch of salt.

-In a second shallow bowl, beat the eggs with a splash of water and a pinch of salt.

-In a third shallow bowl, combine the panko, oregano, grated Parmigiano-Reggiano, red pepper flakes, and a pinch of salt.

-Lightly sprinkle salt over the chicken thighs, then dredge one seasoned chicken thigh in the flour, making sure to coat both sides evenly.

-Shake off excess flour, then dip the thigh into the seasoned egg wash, making sure to coat both sides evenly.

-Let excess egg mixture drip off then dip the thigh into the panko mixture, pressing down to coat the chicken thoroughly with the breadcrumb mixture on both sides.

-Set aside and repeat with the rest of the chicken.

-Heat the oil in a large sauté pan set over medium heat and add the breaded chicken cutlets, working in batches if necessary.

-Cook until the breading is golden brown on the bottom, 7 to 9 minutes, then flip and add the butter and thyme to the pan.

Photos courtesy of Ken Goodman

-Cook the second side of the cut lets until golden brown, basting with the browning butter, 3 to 4 minutes.

-Remove the cutlets to a paper towel-lined plate and lightly sprinkle salt over each one.

-Repeat until all the cutlets have been fried.

-Divide the cutlets among four dinner plates.

-Spoon melted baby-tomato sauce over the top, then add a few spoonfuls of burrata on top of the tomatoes.

-Season with additional salt to taste and serve immediately.

Melted Baby-Tomato Sauce Makes about 3½ cups (840 ml)

Ingredients

-2 tablespoons extra-virgin olive oil

-1 tablespoon thinly sliced garlic

-½ tablespoon chopped fresh

-oregano

-½ teaspoon crushed red pepper

-4 cups (580 g) mixed cherry tomatoes, cut in half

-Kosher salt

-1 tablespoon chopped fresh basil leaves

Method:

-In a sauté pan, heat the oil slightly over low heat.

-Add the garlic slices, oregano, and red pepper flakes and sauté for 30 seconds.

-Before the garlic has taken on any color, add the cherry tomatoes to the pan, turn the heat up to medium-high, season with a pinch of salt, and continue to sauté as the tomatoes release their juices.

-Once the juices and the pectin from the tomatoes have combined with the oil and have started to form a nice sauce (about 8 to 10 minutes), stir in the basil.

-Remove from heat and adjust the seasoning with salt.

-Serve immediately, or store in an airtight container in the refrigerator for 4 to 5 days, until ready to use.

Style Rules for Men’s Dressing GIORGIO GIANGIULIO

| BY FELICITY CARTER

Italian consultant, influencer, model, and all-around dapper dresser, 36-year-old Giorgio Giangiulio is well-known in today’s digital and style spheres. His passion? Well, it all began with smart tailoring and pulling together polished looks. As his storytelling developed, so did his interests, and all were tasteful accruements to fashion, including classic cars, motorcycles, and high-end watches. As a proud Italian, all his content creation contains an Italian flair for a (stylish) way of life that exudes “La Dolce Vita.”

It is only natural that he’s recently partnered with Sofitel Rome Villa Borghese on a Men’s Fashion Experience, where Giorgio is on hand to help men find and redefine their style and look. Here, men will have the opportunity to visit leading boutiques in Rome to select clothing, suits, shirts, shoes, and accessories; have a traditional shave at the oldest barber shop, Antica Barberia Peppino; and top it off, by partaking in an Italian cigar experience at the Sansone Smoking Store. To celebrate Giorgio’s style expertise, he’s offered his top style rules.

Start with the basics

A blue suit, a grey suit, and a blazer must be the main components of a man’s wardrobe. Once a foundation is in place, you can build everything from there.

Buy less, buy quality

The fashion industry pushes us to buy the latest trends and products, so we’re not “out of fashion.” This way of buying means that we spend money on fast fashion and end up with wardrobes full of poor-quality garments. A man of style should not fall into this trap but should always give priority to the quality of the clothes, learning to recognize and appreciate the fabrics, the cut, and the handcrafted details. Remember, a woman’s wardrobe is designed to change, and a man’s wardrobe is intended to last.

Being well-dressed in the proper context

The elegant man must be fully aware of the context in which he finds himself and must dress accordingly. Be considerate when going out to dinner with friends who, like us, don’t

have a passion for clothing. By dressing up, you could make them uncomfortable.

Choose the right cologne

A well-dressed man must have a coordinating scent. Too often underestimated, cologne is the only thing allowing the interlocutor to remember us. Take the time to choose the cologne, don’t buy the first one you try; discover niche colognes, and you will immerse yourself in a wonderful journey.

Have fun with the details

Accessories allow us to dare to explore our creativity. Ties, pocket squares, cufflinks, and socks can be eccentric; be brave!

Keep inspired without emulating

I think it’s right to take inspiration and be influenced by your idols and style icons, but make sure you don’t become clones and “dress up” like them. Be influenced, do not emulate.

Shoes

Again, it is essential to buy less, but buy excellent quality. A quality shoe with the proper care will last a lifetime. The must-have pairs in every man’s repertoire should be a black derby, burgundy or brown brogue, and a suede tassel or penny loafer. These are timeless classics.

Timepiece

The watch is another element of a man’s style that demands close attention. It can become a hallmark of our style and is a great talking point for gentlemen. It is also a form of in-

vestment and a source of pleasure. It’s not true that you must spend a fortune to put a nice watch on your wrist. However, you need to know how to choose one. You can buy a beautiful vintage hand-wound piece of absolute value and style at the same price as an Apple Watch.

Must-have for a casual look

Levi’s 501 Leather jacket (biker or aviator)

Barbour raincoat

Chinos

Awareness of one’s physique

Being aware of your body shape is essential for dressing well. The goal is to enhance the strengths and hide the flaws by using a fit proportionate to the physical structure.

Luxury

Luxury has nothing to do with ostentation. Too often, showing off expensive brands with flashy logos to shout one’s status is confused with luxury. Luxury is an attitude. It is the desire to be yourself, not conform to the masses, and whoever has this attitude doesn’t need to shout it. It’s all about quiet luxury.

Break the rules and build your style Style has its own rules too. Knowing and practicing them is essential to dress well. However, knowingly breaking the rules allows us to create a style that is entirely unique to us.

The last rule: LESS IS MORE.

The Designer’s Designer, ALEXIS MABILLE

| BY FELICITY CARTER

French fashion designer, and creative director of his eponymous label, Alexis Mabille, has built a reputation worldwide for designing and delivering sumptuous, contemporary collections. As an official member of the Fédération Française de la Couture, he offers various lines from Haute Couture to Ready-to-Wear and Bridal collections, all of which appeal to the discerning, stylish, and creative woman. Where fashion meets art, he’s known for playing with codes and updating the aesthetic, drawing inspiration from both masculine and feminine aesthetics. The result is clothing that is elegant, bold, and unapologetically stylish. There’s a delicate sensibility at play, too, where silhouettes, structure, and fine fabrics wonderfully come together to offer a graceful flow of movement; a meticulous design detail by the Paris-based designer that brings the garments to life.

Rewind. Alexis was brought up in Lyon when his interest in fashion began with his mother, who taught the young Mabille how to use a needle and thread. From there, his interest gathered, and when he hit his teenage years, he began to design and make clothes and would dress his friends and family in his creations. Still based in Lyon, the third largest city in France and about four hours south of Paris, Alexis went on to design clothes for the Lyon opera, and this evolved, soon gaining a base of clients all wanting his fine wears.

In 1995, Mabille enrolled in the Chambre Syndicale de la Couture Parisienne School for a three-year course. An incredibly prestigious college that nurtured design and creative talent, it was a destination for budding designers and technicians to learn the couture trade. The fashion courses taught time-old, traditional couture techniques and new technology, design, cuts, finishes, and then later, apprenticeships within the couture houses. Alums include the best of the best, including Valentino Garavani, Yves Saint Laurent, Karl Lagerfeld, André Courreges, Issey Miyake, Anne Valerie Hash, Tomas Maier, Nicole Miller, and Stephane Rolland, to name a few. Alexis Mabille was added to that impressive list, and upon graduating—and to note, he graduated a year early due to his high level of expertise in couture designs—he went on to hone in on his skills at the House of Emanuel Ungaro and Nina Ricci.

After gaining knowledge at these revered fashion houses, Alexis moved to Dior and worked under the then-creative director John Galliano, who recognized his talent and appointed him to design the 1997 accessories collection for the house of Dior, a considerable achievement. It is no surprise that this collection had a massive success amongst buyers and customers, and this led to Alexis working on the men’s jewelry collection with Hedi Slimane, who’d later go on to head up Dior Homme. Alexis continued at Dior while collaborating with other leading fashion houses such as Yves Saint Laurent and Lancôme.

A significant milestone for Alexis, and in 2005 the designer decided it was time to form his own label. With all his know-how and experience, his namesake brand was widely welcomed. At the time, he debuted with unisex designs, and his brand reflected this with details such as a bowtie logo and a common denominator of menswear and womenswear. He aimed to reimagine and revive the traditional bowties commonly regarded in France as old-fashioned, dated, and only donned by women outside the fashion capital. As with his previous collections for other houses, his debut Readyto-Wear line was appreciated amongst those in the industry and by ultra-stylish figures such as Karl Lagerfeld and Mick Jagger. His design pillars of light, fluid, and precise cuts went down so well that he became a household name.

Another momentous milestone came only three years later when Mabille showed for the first time at Paris Haute Couture Fashion Week. Full of his signature cosmopolitan allure, he upheld the rich heritage and codes of couture that he learned from his time at the Chambre Syndicale de la Couture Parisienne School. Evolving his brand, he expanded his offering further with a brick-and-mortar presence and other lines, including special occasion and eveningwear in a color palette of whites. Mabille comments on his curated wedding collection. “Clients and friends often ask

me to dress them for weddings, special occasions, and galas. They want looks that are cool and make them feel beautiful, but they either don’t have time or don’t want to wait months for a made-to-measure piece. So, I decided to transcribe my Evening collection into a range of whites and soft colors.” On his wedding boutique, concept, and designs, he says, “My Wedding boutique offers gowns as well as smokings and relaxed little evening dresses. The idea was to make shopping for a wedding dress as easy as shopping for any other kind of outfit. If you like a certain style,

you can walk out of the store with it or order it for quick delivery. I’ve also designed a selection of veils and accessories, clutches, bow ties, etc., to go with them.”

And now, we look to his RTW Fall 2023 line, which lives up to the high standards in which Mabelle holds his Maison. Expect a collection that beautifully balances tailoring and fluidity, corseting and volume, delicacy and boldness. Here, there is a range of silhouettes, from tuxedo dresses and sweeping gowns that kiss the floor to flowing, ultra-long shirt dresses, and bustier dresses complete with dramatic capes. Using only the finest materials, pieces are crafted from organza-satin and radzimir in a stunning color palette of emerald, deep red, coral, lemon, orange, and gold; these elements are set against bejeweled buttons and fine detailing.

A true designer, it’s no wonder that Mabelle is a member of the Fédération Française de la Couture with his Haute Couture collections that seamlessly blend the contemporary and the classic, and so inherent in his approach this has become synonymous with his Maison.

LOTUS ARTS DE VIVRE WEAVES NATURE INTO JEWELRY

| BY NIKITA VIVEK PAWAR

Beetle wings, wood, shells, and coconuts might not be conventional choices for exquisite fine jewelry. However, this Thailand-based brand has a unique way of marrying art, nature, precious gemstones, and metals to create a magical world of jewelry you will want to flaunt worldwide. Lotus Arts de Vivre is an experienced brand with over four decades that brings the best of contemporary and ancient craftsmanship together with elements not typically paired. Renowned for its furniture, home décor, and lifestyle items, they have recently expanded in the fashion space with fine jewelry, accessories, and fashion.

In Thailand, the Lotus Arts de Vivre was founded by German-born Rolf Von Bueren and his wife, Helen Von Bueren. Rolf traveled after the Second World War and now calls the nation his home. Von Bueren was mesmerized by the kingdom's architecture, culture, and history and decided to help preserve this abundantly beautiful art legacy. Lotus Arts de Vivre is an extension of his mission and is based on solid values of nature integration and sustainability, and it encourages ancient craftsmanship and techniques. The brand aims to preserve the artisanal know-how and techniques that have survived over the years while creating contemporary and modern fantasies. Currently run by Sri and Nick Von Bueren, the founder's children, it is on the path of acquainting the world with the abundant cultural heritage and legacy of southern and south Eastern Asia.

Lotus Arts de Vivre works with the most unexpected materials that breathe fresh air into the already saturated industry, jewelry. The brand uses nature, its perfect symmetry, as its vortex of inspiration, and the result is some extraordinary, genuinely unique collections. In particular, the brand utilizes numerous

materials, techniques, and methods ingenious to various regions but maintains a global appeal.

Numerous fine jewelry brands have paired the rarest of gemstones in gold and platinum to create some exquisite pieces. However, Lotus Arts de Vivre takes it a level higher and creates designs using natural elements with a unique character and style. Sourced from the deep seas of the Indian and Pacific Oceans, the Shell collection uses the natural iridescent colors of the mother of pearl with stunning hues of blue, green, and purple fading in shades of yellow and pink, with hints of gold and silver. The shell earrings use hand-cut abalone shell earrings in fancy angel wing design embellished with rose-cut white diamonds mounted in black rhodium sterling silver and 9K pink gold.

From the land, the brand sources coconuts. Inspired by the historical exchange of the West and the East and the latter's curiosity about Eastern and Oriental objects like spices, silks, rubies, diamonds, lacquer, and more, the brand combined shells and carved coconuts using ivory carving skills since coconuts are more challenging than wood. The Carved Coconut Earrings are a beautiful statement pair of earrings with a 24k Gold leaf design complimented with pearls, cabochon rubies, and pink tourmaline. The design references of these earrings date back to the Tang Dynasty when people used shells to decorate their everyday items.

The Scarab collection is one of the most magnificent and unique collections in recent times and an ode to HRH, the Queen of Thailand, who used the wings in her support foundation pieces. Made from actual mortal remains of the scarab beetles, found in

abundance in some forests of Thailand, every piece is exquisitely crafted while retaining the natural elements of the materials used. These extraordinarily beautiful insects are not killed; The selection depends on the color and is then shaved to the required thickness before being glued. The neck of the beetle is used to replicate the scales of a snake for a snake necklace. On average, each piece of jewelry can have between 50 to 1000 scarab pieces. Each scarab is paired with tourmalines, diamonds, pearls, citrines, and more, and precious metals like gold, silver, and platinum. The Scarab Dragon Necklace with diamonds, rubies, and emeralds, Scarab Earrings with diamonds and pink tourmaline, and the Scarab Tiger Bracelet are some of the highlights of this collection.

The brand also features quirky designs that some might consider bold and edgy. For example, the brand designed a pair of earrings based on the mega-franchise Pirates of the Caribbean. These earrings are called Davy Jones. They are carved from tamarind wood and adorned with a diamond crown featuring a captivating Emerald center. The octopus's eyes, too, have a touch of radiance with diamonds. Tamarind wood has exceptional decay resistance and isn't prone to insect attack.

Thoughtful, intricate, meaningful, and astoundingly beautiful, Lotus Arts de Vivre is a brand that brings a new perspective to jewelry and showcases the brand's unique freedom in imagination and innovation. But, if statement jewelry doesn't strike your fancy or you are looking for an exquisite yet practical design for everyday use, Lotus Arts de Vivre's Everlasting Love Collection has pieces that incorporate love and still allow for a unique manifestation of expressions. These 18k gold pieces feature rubies, diamonds, tsavorite, emeralds, and pink tourmalines.

Get to Know SENSI STUDIO

| BY FELICITY CARTER PHOTOGRAPHER - ADRIAN MORA

For those who love clothing, accessories, and homewares of a sunny disposition, look to the luxury brand Sensi Studio. Having studied Fashion Design and then Brand Management at the prestigious Istituto Marangoni in Milan, Stephany Sensi then went on to work alongside Tomas Maier in Miami from 2006 to 2010—and in that year, impressively, she hit the ground running and launched her namesake studio.

Inspired by the talented artisans of Ecuador, there’s a focus on ethical production and luxury; cue the perfect poolside robes, toquilla straw totes, structured handbags, statement Panama hats, and felted wool headwear.

Stephany talks about her journey into the industry, her chic brand aesthetic, and her career highlights.

How did you get into the fashion industry?

I started my career in fashion working as a creative assistant for Tomas Maier after finishing fashion school in Milan. I lived in Miami, and working from home was a fantastic learning experience.

When and how did your brand come about?

After a few years in Florida, I moved back to Ecuador with my husband. I didn’t know what I wanted to do so I started traveling around the country searching for something unique. I found that the Panama hat was a stellar product in the sustainable way it is made, its beauty, and the uniqueness of its simple elegance. So, I thought I’d start there—a line of artisanal accessories but with more of a design consent behind it.

How would you sum up the look of your label?

Effortless and chic beachwear. An artisanal product with a fashionable spin. A big focus on modern prints and aesthetics. A never-ending summer mood.

What’s your favorite thing about your job?

It is innovative and creative work, and I love working alongside women artisans.

What’s your career highlight to date?

Seeing my bags in the window display at Bergdorf Goodman was a big moment for me. Also, being featured in Vogue was a very special and gratifying experience.

What advice would you give to budding designers?

Think outside the box, create something original, and follow their instincts. It’s good to have professional experience before launching something of their own. However, there is no written formula for success, but experience always helps.

What’s your favorite piece that you’ll be wearing this summer?

I love a big Panama hat with frayed edges and an adjustable ribbon.

Guerlain’s Orchidee Imperiale & the Wonder of the Orchid

| BY BRITTNEY BLONDINO

Discover a line of excellent skincare with the exceptional power of cell regeneration and youthful longevity. Over time, gravity takes a toll on the body. At some point, each person looks in the mirror and realizes they are not as young, tight, and firm as they used to be. To our dismay, certain body parts descend, and lines form where our skin used to be supple and plump. Sadly, with wisdom, most often comes wrinkles.

Alas, all hope is not lost! Guerlain and the power of the orchid are ready to tighten up those sagging lines and brighten up your complexion with the Orchidée Impériale skincare collection. Through extensive research and dedicated study, Guerlain has discovered how to utilize the astounding attributes of the orchid to bring youth to women around the world.

Orchids are a genuine phenomenon, the most advanced plant species, and the queen of the plant world. The orchid has tremendous cellular regeneration power, and some orchids live for more than 100 years. This quality makes them the perfect inspiration and tool for Geurlain’s anti-aging Orchidée Impériale collection, which leaves skin full, smooth, and looking younger for longer.

Guerlain uses research and nature to derive the Orchidée Impériale collection in the world’s first-ever Orchidarium. The Orchidarium is a center dedicated to the research and preservation of the orchid. Divided into three areas of expertise, this center passionately pursues the study and exploration revolving around this fascinating flower.

The three areas are the garden, the laboratory, and the reserve. Each area of the Orchidarium plays a massive role in studying the biological and cosmetic properties of the orchid to provide innovative and anti-aging skincare for the world. The garden is a greenhouse located in Geneva, Switzerland, where more than 3,000 species of orchids are grown and

studied throughout the year. The research laboratory, also in Geneva, Switzerland, analyzes the phytochemical properties of orchids to identify and isolate their longevity properties. Finally, the reserve, located in Yunnan, China, is dedicated to protecting orchids and restoring their ecosystems. They work to reintroduce this endangered species so it can thrive.

After fifteen years of research covering 30,000 types of orchids, four species are chosen for their extraordinary properties. From these four orchids, three skincare lines emerged: the Orchidée Impériale and its two sister collections, Orchidée Impériale Black and Orchidée Impériale Brightening. The Orchidée Impériale Black is derived from the rare and magnificent black orchid found in the Andes Mountains in Peru. The Orchidée Impériale Brightening collection is created from the light orchid, which is native to Asia. But the Orchidée Impériale line marries an extraordinary duo of two types of orchids, the Gastrodia Elata and the new Dendrobium Fimbriatum. This line optimizes the most advanced age-defying powers and offers exceptional smoothness on the skin.

The collection includes six items, all essential to the skincare ritual. The newest member, the Micro-Lift Concentrate, transforms the skin in three directions. It rejuvenates, firms, and sculpts. It enhances the appearance of facial volume using highly concentrated orchid essence. It hydrates the skin, leaving it lifted and youthful.

The orchid essence concentrates 6,000 micro-fillers and 6,000 micro sculptors to replenish the skin, leaving it revitalized, smooth, and radiant.

Treat yourself like the royalty you are with a skincare routine derived from the queen of the plant world. Marry wisdom with a youthful, glowing complexion by the power of the Orchidée Impériale. Reclaim power from time and gravity.

ROLEX PERPETUAL DAYDATE 36MM

Rolex aficionados are a passionate bunch, and this surprising new timepiece gave them plenty of reason to love, hate and argue its merits.

Available in 18k yellow, white, or Everose gold (a Rolex proprietary gold alloy), the most apparent change in this watch is its dial. Rather than showing the day of the week, the arc-shaped aperture

New Watches From Rolex, Chopard, and Tag Heuer

| BY ANTHONY DEMARCO

Each year the most important players in the watch industry gather in Geneva for the Watches & Wonders trade fair, the world’s largest and most important watch show. In the most recent fair, 48 watch brands and independent watchmakers presented their newest timepieces to retailers, the press, and collectors. Several of these timepieces will be available at luxury retailers worldwide during the year. Some of these watches will be placed on ridiculously long waiting lists or limited to VIP clients. What follows are three of the many standouts from the seven-day fair: Rolex, Chopard, and Tag Heuer. 

at 12 o’clock displays an inspirational keyword: “Happy,” “Eternity,” “Gratitude,” “Peace,” “Faith,” “Love,” and “Hope.” The date window at 3 o’clock reveals one of 31 exclusive emojis in place of the date.

Even more apparent is the dial design, which reveals a colorful jigsaw puzzle created through the artisan technique of champlevé enameling. It adds depth and intensity to the decoration and the mix of turquoise, red, fuchsia, orange, green,

and yellow colors arranged as jigsaw puzzle pieces that fit together on a single-color background. Ten baguette-cut sapphires mark the hours in six different hues set according to the primary color of the dial, which is turquoise on the yellow gold and white gold versions, and orange on the Everose gold model.

The remainder of this timepiece is what one would expect from this signature Rolex model. It is powered by the in-house caliber 3255

with a 70-hour power reserve, carries the Superlative Chronometer certification, and is housed in the Oyster case, waterproof to a depth of 100 meters (330 feet).

The watch is completed with the Presidential bracelet—a threepiece link gold bracelet reserved exclusively for the Day-Date and the precious metal versions of the Rolex Datejust watches.

CHOPARD L.U.C 1963 HERITAGE CHRONOGRAPH

This Chopard L.U.C was among many timepieces released by the Swiss luxury brand for Watches and Wonders. The 42mm timepiece crafted of Chopard’s proprietary Lucent steel contains an English-green dial and L.U.C Caliber 03.07-L hand-wound movement with chronometer-certified precision. It is being released in a 25-piece limited edition.

The dial is adorned with a sunburst pattern with the “L.U.C. CHOPARD” logo at 12 o’clock. Double-digit hour markers are reminiscent of a car dashboard rev counter. From 05 to 60, they indicate the chronograph minutes and seconds.

The L.U.C Caliber 03.07-L drives the watch with a flyback mechanism enabling consecutive timing operations without having to zero-reset the counters. It operates with a pusher at 4 o’clock. It employs a system that involves three pivoting hammers with elastic arms activated by a single linear-displacement lever. It uses a vertical-clutch system for more reliable starting of the chronograph second’s hand. Pulling out the crown resets the small seconds at 6 o’clock to zero and keeps it there. Because of these mechanical enhancements, Chopard has filed four invention patents.

The movement is visible through a transparent caseback with a gilded baseplate and bridges. The upper surface is made of raw nickel silver, heightening the contrast of the caliber.

TAG HEUER CARRERA PLASMA DIAMANT D’AVANTGARDE 36MM WITH PINK DIAMONDS

Tag Heuer dedicated this year’s Watches & Wonders to the 60th anniversary of its Carrera watch, named after the Carrera Panamericana, a grueling five-day endurance auto race through Mexico that no longer exists.

This new timepiece is the flashier model of this year’s Carrera releases. It is a prototype that will be produced in small quantities by the end of the year. The watch brand already said it would only use lab-grown diamonds for its jeweled timepieces; this is an extreme example of how these synthetic gems can be used creatively. The 36mm white-gold case contains a textured diamond-encrusted dial. The hour markers consist of 12 baguette diamonds. Below the Carrera name at 12 o’clock is a pink lab-grown diamond shaped like the Tag Heuer shield. The watch brand calls it the “Diamant d’Avant-Garde” (Vanguard Diamond) shield. The crown is made of a uniquely shaped 1.3-carat, pink, lab-grown diamond.

This three-hand watch with the date at 6 o’clock is powered by the TAG Heuer Caliber 7 automatic movement visible through a sapphire case back.

MERCEDES-MAYBACH EQS SUV Blending Luxury with EVS

| BY SOMNATH CHATTERJEE

Mercedes-Benz has moved upmarket with its EV offerings. Previously it had the EQ sub-brand, and now the Maybach brand is electrified. The material design of the EQS SUV is also sustainable, which is another sign of how the world of luxury has veered towards environmental consciousness. The EQS powertrain has two electric motors with an output of 484 kW and a range of up to 600 kilometers (WLPT provisional figure). It also has 4MATIC all-wheel drive as a standard, along with AIRMATIC Air Suspension with continuously adjustable damping ADS+. Hence, you can raise the ground clearance by up to 1.4 inches. In addition to the dynamic select options, there is also the unique Maybach drive program. It is the standard setting and is designed for comfort. The addition of fourwheel steering makes driving this behemoth easier.

Other features include the standard MBUX Hyperscreen with “zero layer” and MercedesMaybach-specific start-up animations on all three displays, two 11.6-inch rear displays, the standard Executive seats equipped with ventilation, massage function, and neck and shoulder heating. There

is also a calf massage and the Executive Rear Seat Package Plus. When the right rear passenger chooses the reclining position, the front passenger seat automatically moves forward to the chauffeur position. This car features a 15-speaker 4D Surround Sound System and an electric sound made especially for this car. Of course, if you want your champagne chilled, you will also find a fridge with silver-plated champagne flutes.

The Mercedes-Maybach EQS SUV is the first model from Mercedes-Benz AG to be fitted with vegetabletanned leather, and coffee bean shells are used as the tanning agents. The styling is radical and not subtle, with a huge new grille somewhat different from usual EVs. There are many changes from the standard EQS, including a black panel with vertical, chrome-plated trim strips and new chrome-plated, filigree slats on the bumper’s air intake. Running boards, forged 21-inch wheels, digital lights, and a myriad of Maybach logos are also seen.

The SUV will go on sale this fall, and Mercedes will charge a hefty premium for the Maybach badge.

The Future is Faster with the World’s First Luxury Electric Super-Sports Sedan

LUCID AIR SAPPHIRE

| BY NIKITA VIVEK PAWAR

Theelectric car segment is predominantly ruled by Tesla. However, it might no longer be that way. A nascent automobile company, Lucid Group, announced its second-ever design and the world’s first luxury electric super-sports sedan - Lucid Air Sapphire. In a recent race conducted by Hagetry, this astonishing car beat the Tesla’s Model S Plaid, Buggati Chiron Pur Sport and even Ducati Panigale V4 SP2.

Lucid Group is a young automobile brand that aims to adopt sustainable energy by creating advanced technologies and luxurious experiences while driving on these technologies. In 2021, Lucid Air - the company’s first car - set new standards for electric cars, winning the 2022 MotorTrend Car of the Year® and the media's attention. The Sapphire is now set to break its predecessor’s records, and it looks like it did! “Sapphire represents the pinnacle of electric performance, finally achieving the performance that I’ve so long searched for. After painstaking development work, I am able to confirm Lucid Air Sapphire has achieved a satisfactory performance, and I trust the most discerning drivers will agree.”, said Peter Rawlinson, CEO and CTO of Lucid Group.

AS FUNCTIONAL AS IT IS BEAUTIFUL

Donned in the de facto national color for American motorsports teams, Sapphire Blue, the physical appearance of the Sapphire shines just like its name. For initial production, the Sapphire will exclusively have the new Sapphire Blue to mark its introduction, but we expect more colors to follow. The engineers paid special attention to the aerodynamics of the body, which helps enhances vehicle stability at higher speeds and reduces drag, affecting both

performance and efficiency. The sinister, sporting character of the vehicle is evident in its stance and style and continues in its interiors as well.

The Lucid Air Sapphire’s cabin comes in a new interior theme called Sapphire Mojave which includes highly bolstered 18-way power sport seats that are upholstered in black leather and trimmed with black Alcantara while being complimented with Sapphire Blue stitching. The standard Glass Canopy roof's steering wheel and upper roof structure are trimmed in black Alcantara. Though designed for spirited driving, the seats offer decadent comfort, heating, cooling and massage functionality. The headrest features a debossed Lucid bear logomark, reflecting the Californian origins of the brand. The dashboard and doors come decorated with Mojave dark wood veneers. If that wasn’t all, the Sapphire also features a Sapphire-themed on-screen display specifically configured in various drive modes and performance settings.

STEALTH AND STRENGTH

Similar to other Lucid Air variants, Lucid’s engineers followed a holistic approach to developing the first Sapphire model. The Lucid Air Sapphire's mechanical heart is made up of a three-motor powertrain, the first from Lucid and completely developed and manufactured in-house, taking the automobile to a new level. The powertrain features a new twin-motor rear-drive unit and a single-motor front-drive unit. The stiffer front and rear springs, specially developed Michelin PS4S tires, 265/35R20 at the front and 295/30R21 at the rear, and the advanced chassis maximize the benefits of the torque-vectoring capabilities of the three-motor powertrain and the wider, more aggressive wheels

and tires. Lucid Air Sapphire features three motors, an aerodynamic package, new sports seats, carbon-ceramic brakes, and track-tuned suspension for a sublime driver-focused sporting experience. With the twin rear-drive unit, the brand also introduced a new heat exchanger technology and heightened coolant flow rate that aids the efficiency further. The Sapphire’s three-motor powertrain delivers over 1200 hp making it not only the most potent electric sedan but also the most powerful sedan in the world.

“Our aim with this, our first Sapphire model, is to complement the exceptional powertrain with sharper, more responsive driving dynamics and increased body control,” said David Lickfold, Director of Chassis and Vehicle Dynamics, Lucid Group. “At the same time, it was important to retain the exceptional ride quality for which Lucid Air has come to be known.”

With vast power and enhanced delivery, Lucid Air Sapphire accelerates from zero to sixty mph in less than two seconds and reaches zero to 100 mph in about four seconds. The massive carbon ceramic disc brakes make stopping just as smooth as its prodigious performance.

Lucid Air Sapphire made its public debut at the Quail Lodge during Monterey Car Week last year. The brand has planned the vehicle to be a limited limited-production model, with deliveries planned in the US and Canada from the summer of this year. The brand also announced that there would be additional Sapphire models for all Lucid models moving forward. The price point of this beast is USD 249,000 and CAD 325,000.

DUCATI’S NEW MONSTER SP

Delivers Signature Style with Even Punchier Performance

In1993, Ducati created a Monster. A simple, rebellious L-Twin that represented a departure from the brand’s traditional focus on high-power sports bikes, the Ducati Monster 900’s naked trellis frame showed off muscular, athletic edges with an industrial aesthetic that made it an instant style icon. The latest iteration of the Monster, the 2023 Monster SP, is a subtle upgrade on the standard 2022 model, which delivers the same signature style with even punchier performance.

Glance over the SP’s specs, and at first view, there’s not a lot of difference from the standard model. The 937cc Testastretta gives out the same power (111 horsepower at 9250rpm) and torque (69 ft-lbs at 6,500rpm), but that doesn’t tell the whole story. It’s the tweaks to the SP’s chassis that lift this bike above its predecessor: quite literally, in the case of the fully adjustable Öhlins suspension at the front and rear, which increases ground clearance and gives the rider a more generous lean angle heading into corners. With the seat sitting a little taller and the footpegs slightly higher and further back, the bike also features a sportier, leaned-forward riding position. The more aggressive stance is fun, especially when snapping the bike around corners, but there are accessory seats available in

| BY DOUGIE LOYNES

the catalog that drop the seat height if you’re looking for a more low-slung bike.

The Monster SP has also shed 4.4 lbs from the standard model and now weighs in at just 410 lbs, making it nimbler than ever. It makes for some seriously punchy sports bike handling, but the new steering damper keeps the bike stable in the corners, as do the Pirelli Diablo Rosso IV tires, designed for sporty road riding. The brakes system has been upgraded, too, with the fully adjustable Brembo Stylema brakes providing excellent stopping power and control.

Expect the usual electronics offerings: ABS cornering, wheelie control, and traction control are standard fares; so too are the riding modes (Rain, Road, and Sports), but the SP comes with some additional top-spec features as standard to amplify its sporty credentials. The Ducati Power Launch provides a Mario-Kart-style acceleration boost from a standstill (watch out for wheelies). The Ducati Quick Shifter system allows the rider to up or downshift without using the clutch (which is especially useful when navigating slowmoving traffic).

Technical riders will love the SP’s sporty enhancements, especially on a track day or in the twisties, where the reduced

weight makes the bike light and agile enough to flick around corners with confidence. For the casual motorcyclist who won’t be pushing this bike to its limits, it’s still a smooth and entertaining ride, but the improvements in performance from the standard Monster will be barely perceptive.

What’s more, the SP finds itself trickily positioned at the more expensive end of a popular category of middleweight naked bikes. Possibly the closest bike to the SP in terms of performance is the KTM 890 Duke R, which costs over $2,500 less than the Monster’s monster $15,600 price tag. There’s no denying that the SP is the sexier of the two, but it’s a hefty price to pay for flair.

But then, the Ducati Monster has always been about flair. It burst into the motorcycle marketplace in the 1990s as an unapologetically raw and visceral riding experience that appealed to a new generation of riders for whom style mattered as much as performance. The Ducati Monster SP continues and builds upon this tradition with a sportier, faster bike that’s guaranteed to appeal to its loyal supporters—and will likely win over many more.  

Sophisticated, Personalized and Flexible Personal Jet Charter Services

Paramount Business Jets

| BY JARONE ASHKENAZI

With access to over 4,000 private jets worldwide, Paramount Business Jets provides sophisticated, personalized, and flexible personal jet charter services worldwide. Offering the highest standards in terms of safety and customer experience, the company provides private jet charter flights with as little as four hours’ notice. Their in-house safety manager oversees all certification and compliance checks so guests can enjoy the best private aircraft for their private flight.

Paramount Business Jets offers all-inclusive pricing with no hidden fees, unlike other charter services. The quoted price includes aircraft costs, potential positioning/repositioning, landing, and parking fees, taxes (when applicable), and one of the industry’s lowest management fees. Clients enjoy an “à la carte” offering and experience adapted to their needs and desires as their fleet size is not restricted. They tailor any trip to the nature and specificity of the request from a fleet of turboprops to VIP airliners.

“We wanted our customers to have the flexibility to choose the right jet size on a per trip basis without aircraft restrictions, fees or penalties,” said Richard Zaher, CEO of Paramount Business Jets.

Starting with private luxury ground transportation to/from the airports, customers will be able to drive directly to/from the airplane without going through a terminal (when available). From departure, in the air, and upon arrival, they present an authentic VIP expe-

rience. They offer a comprehensive and tailored list of services for a specific occasion (birthday, honeymoon, anniversary, etc.) and a full array of food options. Paramount Business Jets works with catering chains, brokers, and local restaurants to offer their clients the best culinary experience onboard any given trip to offer various beverages, snacks, VIP catering, or other special requests. The company has partnered with companies such as Exceptional Villas and Ritz Carlton to provide luxurious stays and dining experiences at various locations worldwide.

The company also offers its Paramount Jet Card Membership, a pre-paid program giving travelers access to their private aviation advisor and a 24-hour customer support service team. Some of the benefits of this program include a fixed management fee, wholesale pricing, no initiation fees, no monthly fees, no membership cancellation fees, and no expiration of hours or surprise charges. Members will also be able to fly when and where they want, with worldwide service, 365 days a year.

“For those frequent fliers, the Paramount Jet Card Membership offers the most sophisticated, personalized, and flexible jet charter membership on the market,” said Zaher.

To book your private jet charter for a short getaway or a long-range jet for a special occasion, compare which private jet fits your needs best here 

An Elegant Sustainable Megayacht

ALCHEMY BY ROSSINAVI

| BY SOMNATH CHATTERJEE

Alchemy by Rossinavi is an elegant sustainable megayacht and is the latest project by Italian builder Rossinavi. It is a collaboration between the Italian shipyard and Philippe Briand, Founder of Vitruvius Yachts. Philippe is responsible for the vessel’s exterior design. Rossinavi and Briand collaboratively developed the naval architecture of Alchemy. Enrico Gobbi, Founder of Venice-based practice Enrico Gobbi, the Team for Design, is responsible for the interior design and outdoor space styling.

A private client commissioned the 66m tri-deck motor yacht. The brief provided focused on sustainability, environmental consciousness, and the outdoor openspace design aspects of the yacht. One of the most significant changes with this vessel is reducing the carbon emissions of the craft, as it is an integral aspect of even larger ships these days. Alchemy has a diesel-electric propulsion system with ‘pods’ that reduce the energy loss between the engines and navigation speed.

The keyword for this vessel is balance. Federico Rossi, Chief Operating Officer of Rossinavi, says, “With Philippe Briand, we could best express the know-how and skills we have gained through decades of experience. Together we were able to work in synergy under his precious guidance and the presence of the owner.

The design of this yacht reeks of simplicity and elegance while drowned in a new kind of design language. There is a focus on outdoor square meterage (over 330 sqm) distributed across the three different decks. The main amenities on the three decks include a jacuzzi, numerous sun pads, a bar, entertaining areas, and a barbecue positioned near one of the dining spaces. The bridge deck features a salon and another al fresco dining area suitable for more formal occasions, while the main deck has a large cockpit.

There is enough space for all kinds of toys on-board with enough room to store a vast array of equipment from paddleboards to windsurfs, water skis to two tenders (respectively of 7m and 8m long), a waters-

lide, inflatable docks, and even mountain bikes for exploration trips on land.

Philippe Briand, Founder of Vitruvius Yachts, says, “I was fortunate to meet this owner, who guided and empowered the entire team involved in creating his superyacht. A real ‘Alchemy,’ as the name evokes. A combination of elements that leads to an original and refined result: a streamlined and elegant 3-deck vessel, 66m long, that fits perfectly with what Vitruvius Yachts represents.”

The interior design and outdoor spaces were created by a Venice-based practice headed up by Enrico Gobbi. The owner favored beige and ivory tones, soft materials, and an attractive choice of textiles, wall coverings, and upholstery.

The Beach Club was designed to give a sense of a space where you can see stainless steel and white marble with a matt finish and teak wood finishes. Various elements include curved and rounded design details like arch-like windows of the massage room.

The focus was to let in a lot of light, and the marble monoliths create a checkerboard wall, where the light creates extraordinary reflections, giving life to rhythmic patterns from the zen mood of the marble wall. The main exterior uses natural teak, white natural stone surfaces, and steel detailing. Every piece of furniture is unique.

Another highlight includes the grand suspended staircase that takes center stage in the main salon and connects the bridge to the upper deck. The staircase connects two areas through a vertical opening right in the heart of the yacht featuring suspended glass steps supported between two partitions of white Carrara marble with leather details.

Overall, the hybrid diesel-electric powertrain and the way of reducing energy loss make this a sustainable yacht and a calm design peppered with delicate luxury details.

Q+A with CHEF BOUHOURS

Teaming up with Amaury Bouhours, Executive Chef at Le Maurice, the team at Le Syndicat, the award-winning Parisian bar, has created a unique and groundbreaking cocktail menu, “Sous La Même Étoile ” French cuisine and mixology meet to disrupt everything that has gone before; they have ripped to shreds the rule book and gone with their instincts. Raj Gill, journalist with Upscale Living Magazine, was delighted to have the opportunity to not only sample the new menu but she also had the honor of meeting the team behind it. Chef Bouhours explains how he came to be involved in this unique project. |

BYRAJGILL

Tell us about your journey

I entered the Lycée Hôtelier Le Corbusier Soissons at the age of 16. As part of my school program, I had the chance to intern at Le Louis XV—Alain Ducasse in Monaco—I was 18 years old. It was an incredible experience for me. From this moment, I knew that I wanted to pursue my career in the high gastronomy field. After graduation, I became a junior second kitchen chef at Restaurant Alain Ducasse at Plaza Athénée in Paris and was promoted to senior chef and then second kitchen chef. During this time, I had the chance to work with three different chefs who all had different ways of interpreting Alain Ducasse’s philosophy; it was a rich experience. After an opportunity at Restaurant Lasserre as deputy chef of Adrien Trouillard, I joined the team at Restaurant le Meurice Alain Ducasse in 2016 as chef de cuisine under Jocelyn Herland. In 2020, one week before the lockdown, I was promoted to executive chef at Le Meurice - a great honor.

How did you get into the industry?

I always wanted to do manual, practical work. I was not focused on a kitchen path, but I did my first student job at a butcher shop in my hometown. I really liked it, and I integrated naturally into the Hotel school.

How did your collaboration with Le Syndicat come about?

It started when Thibault and Romain came to the hotel to present me Féfé—their one mixed drink, and this made sense as we are always looking for original wine pairings at the restaurant. From the very beginning, we were on the same level. They presented me with the “sous une même étoile” project, and naturally, I accepted to be part of it.

What is the inspiration behind your two drinks?

The first cocktail we created is an ode to the welcome drink served at the gastronomic restaurant. It is an infused, fermented drink with dried herbs. When Thibault and Romain came to the restaurant the very first time, they tried it, and immediately they were fans. For the Syndicat, they twisted the drink with a shot of Cognac, and it works so well. The second cocktail is inspired by a dish Thibault and Romain tasted at the restaurant, where we use fermented grapefruit as a condiment. The “black grapefruit” is very bitter, and the idea of a twisted Negroni came to us immediately. Furthermore, the idea of making ice cream from the grapefruit came up to top off the cocktail. It was very spontaneous, and it turned out amazing.

How was it working with Le Syndicat?

Natural and dynamic. These guys are very inspiring, and they bring this vibrant energy. They have hundreds of ideas at the same time, and it is very stimulating working with them. Blending our universes, gastronomy, and mixology was very easy, and we have the same understanding and vision.

Would you get involved in this type of project again?

I would love to. I keep looking for something new to create, to break the codes, and to come out of my comfort zone; the possibilities are endless. I am always thinking, what is next?

Will you be working with Le Syndicat again?

It depends if Thibault and Romain are asking. If so, I am all in. What are the bonuses of working with such a highly regarded team? The bonus is to work with passionate people working toward the same goal; to deliver an out-of-the-ordinary experience.

How has the pandemic changed the restaurant industry in France?

The most significant impact of the pandemic is the staff crisis. The restaurant industry has lost its appeal, and we must make it shine again. We’ve reconsidered the organization and the opening hours at the restaurant to offer comfortable time schedules. I also think that sustainability will play an even more prominent role in the following years, which is a good thing, in my opinion, and even a necessity if we want to preserve our natural sources.

Who or what was the inspiration behind the aesthetics and menus?

I adapt my menus according to the products. My greatest inspiration is the seasons. If I don’t have any inspiration for a while, when a supplier comes to the hotel to present his latest harvest, it suddenly gives me an idea for the following menu.

What is your signature dish?

I wouldn’t say I have a signature dish. It’s up to the guests to define that. However, if I were to recommend a dish for Restaurant le Meurice Alain Ducasse, I would choose the Grilled silk grain veal with green cabbage, sweet pepper, and hop. The mature meat is very tender, and the cabbage burned on a barbecue, along with the vegetable sauce is a perfect composition for me.

It’s your last meal. What’s on the plate?

My last meal would be a wood-fired grilled fish with a virgin sauce (olive oil, lemon juice, chopped tomato, and chopped basil).

Where do you go to eat?

I don’t have a favorite place to eat. I’m always on the lookout for new restaurants to discover. The gastronomy scene in Paris is moving so fast; it is really exciting.

What do you cook at home?

I like to cook a simple dish you put on the table and share with your friends and family—a roast chicken, whole seabream, and lamb.

How imperative is excellence in client service?

Constant striving for excellence is one of the foundations for client service, especially in the palace hotel environment. We must constantly surpass expectations and surprise the guests.

How do you accomplish such a high-ranking level of service?

It is teamwork! I am fortunate to have such a good team, we are like family, and I completely trust them. The average age is pretty young. The kitchen is full of energy and good ideas, and by working together, we exceed our guests’ expectations.

Who is the most famous person you have cooked for? Did you feel intimidated?

Even after such a long collaboration, cooking for Alain Ducasse still feels intimidating.

Which star did you most enjoy cooking for, and which star did you least enjoy cooking for?

All the guests are stars, and I enjoy cooking for everybody each day; there is no difference.

What is most rewarding about working in your industry?

It is very important for me to go into the restaurant after the service and get the guests’ feedback. I think the most rewarding is to see, with my own eyes, that the hard work that the whole team put in paid off and that we created a memorable experience.

What’s your next project?

We are always looking for collaborations that make sense. We have an event with chef Enrique Casarrubias from Restaurant Oxte. Enrique is a young Mexican chef who offers a modern approach to Mexican cuisine while working with French ingredients. We take the same approach toward modern gastronomy, and this collaboration will be exciting.

What are your central values as a chef?

My values are authenticity, spontaneity, and sustainability.

What is the one question you wish a journalist would ask you?

If I could restart, would I make the same choices? 

The SOHO HOTEL with General Manager, Jason Phillips

| BY FELICITY CARTER

TheSoho Hotel is part of the Firmdale Hotels group – a hospitality company that’s a leader in its field, renowned for its 5-star hotels, impeccable service, and of course, style in abundance.

Located right in the center of things is The Soho Hotel, boasting 96 individually designed bedrooms and suites, and the Refuel Bar & Restaurant, which serves contemporary cuisine. The cinema rooms show a mix of new and cult classics, and the Soholistic Gym and Beauty area are places where guests can choose to work up a sweat or completely wind down.

The man at the hotel’s helm is General Manager Jason Phillips, who offers a wealth of experience within the industry. Nothing is too much trouble; that is the ethos at the center of the hotel’s offering.

What is the hotel’s Unique Selling Proposition?

In the heart of Soho between Dean and Wardour Streets, The Soho Hotel was originally a multi-level NCP car park and the first “luxury hotel” to open in the area. There is a ten-foot-tall Botero cat standing guard in the lobby. The bronze cat was craned into position before the hotel walls were built around this piece.

The hotel has two screening rooms designed and equipped to the highest professional standards. The largest room seats 100 people and hosts regular film club nights.

The hotel is also home to some long-serving team members (some since it opened 18 years ago) and guests. Many people will see familiar faces with every visit, giving it an exceptional, personal feel with extraordinary service levels.

Tell us about its design.

Kit Kemp, Founder and Creative Director of Firmdale Hotels and Kit Kemp Design Studio, have designed the interior of The Soho Hotel. The style is a contemporary London look. Each room is different and characterised by dramatic oversized headboard, and comfort is always key in a Firmdale bedroom. Kit Kemp is well known for her collection of modern art, which is apparent as you look around The Soho Hotel; no two rooms are the same.

How would you define the guest experience?

The hotel offers a wonderfully personalized service and prides itself on exceeding expectations. Guests will experience the highest level of comfort and service, surrounded by exceptional interiors and inspirational art and design.

What are your favorite aspects of this hotel?

The Crimson Bar downstairs is the perfect spot for a late-night party, and guests love the jukebox and intimate feel. Some of the suites on the 5th floor have wraparound terraces with views of the Soho/London skyline. Another favorite is the Drawing Room for guests, with an honesty bar and comfortable interiors, which is a special place for guests to relax or work undisturbed. Other highlights include the Botero Cat standing proudly in the lobby, capturing everyone’s attention. There is also an incredible Alexander Hollweg mural running the full length of the zinc bar, and the bar tables house a collection of miniature toy cars inside.

Who do you cater to?

The hotel caters to everyone from leisure and corporate guests on business to families staying in interconnecting rooms. The hotel also hosts film and book launches and press junkets.

What are your hotel highlights throughout the year?

We have Film Club throughout the year, where guests can enjoy a glass of Champagne, a three-course menu, or an Afternoon Tea at Refuel Restaurant before or after the film.

The Soho Hotel has a calendar of cultural experiences throughout the year, such as National Theatre’s latest productions live-streamed, Fashion & Cinema In Conversations, and Matthew Bourne’s new adventures encore screenings.

During the holiday season, the hotel is alive with seasonal buzz and decorations. We offer Thanksgiving dinner and a monthly Children’s Film Club. There is also an Easter egg hunt around the hotel for the families staying on Easter Sunday.

Which is your favorite room and why?

The Terrace Suite is very special with its wraparound terrace, the Clio Peppiat-designed headboard, and two model leopards standing guard in the living room.

What can you recommend in the local vicinity?

So much! West End Theatre productions, the independent fashion and lifestyle stores of Soho, shopping on Regent Street.

LOCATION

The Soho Hotel offers the chance to stay in the vibrant district of Soho, close to everything you could want -- theatres, entertainment, dining, bars, shopping, and famous London landmarks. Ideally located on Richmond Mews, just off a quiet street, it is a tranquil spot amongst

the hustle and bustle of the city, providing the perfect combination.

ROOMS

The hotel offers 96 bedrooms. It is worth noting that the suites at The Soho Hotel don very cool and stylish floor-to-ceiling warehouse-style windows specially designed by Creative Director and owner Kit Kemp. Her style balances modern English with a dash of the eclectic and a nod to classicalism. There’s a mix of glamour and comfort here, and the two merge seamlessly. Guests can kick back in luxury with a feeling of home comfort. The rooms offer all the facilities expected of a luxury hotel, including WiFi, flat-screen TVs, and Bluetooth Bose units.

A range of room types is available to suit your needs whether you are visiting with family or a large group. Rooms range from Superior Rooms to One- and Two-Bedroom Terrace Suites offering spacious accommodations and interconnecting room options.

F&B

When it comes to dining, the Refuel Bar & Restaurant at The Soho Hotel focuses on modern cuisine, emphasizing fresh, seasonal produce. Here, it’s a place to enjoy everything from a quintessentially British afternoon tea to an a la carte menu that’s full of hits with delicious burrata salads, Cornish lamb, Côte de boeuf, and crème brûlée. Pull up a seat at the lengthy statement bar and enjoy a range of traditional and fun cocktails and bar nibbles, including fish goujons, salt and pepper squid, Padron peppers, and a charcuterie platter.

Monday to Saturday: 7 am - 11 pm Sunday: 8 am - 11 pm

GYM & SPA

Head downstairs and you’ll find the Soholistic Gym & Beauty areas. Work out with help from the latest equipment or enjoy the body and beauty treatments. The treatment menu list has something for everyone. Expect facial therapies from the Champagne & Truffles Deluxe Facial to the Power Breakfast Facial; body treatments including Glorious Mud and the Outer Glow Exfoliation; hand and foot treatments; and massages such as the Stress Not CBD Massage, Deep Tissue, and Mum To Be Massage. Hotel guests can also indulge in an in-room treatment if preferred.

SCREENING ROOMS

The hotel also features Screening Rooms and an infamous Film Club. The two state-of-the-

art screening rooms seat 100 and 45, respectively, and offer quality projection and sound. These rooms are available for private screenings, press launches, and corporate presentations. The weekly film clubs are open to all, showing popular movies for adults and children with a mix of the latest releases and classics. 

The Soho Hotel

Address: 4 Richmond Mews, London W1D 3DH

Website: firmdalehotels.com

Telephone: 020 7559 3000

STARBURST OVERSIZED MIRROR, GOLD

This oversized sunburst mirror is a beautiful addition to any space. The Hollywood Regency-style makeover is thanks to the dramatic lines radiating from its center and the shimmering aged gold finish. | onekingslane.com

PINK CHERRY BLOSSOMS IN ROUND VASE, LIMITED EDITION

This limited-edition bouquet of pink cherry blossoms is the perfect decorative accent for a console or sideboard. The faux blooms are presented in a white matte terra cotta vase with illusion water and are handmade to order from the finest materials in the USA. | Ashleystarkhome.com

HOME TRENDS

Whether you have an eye for elegance or more modern touches, there’s something here for everyone. Enjoy popular home trends that are sure to give your home a fresh new look!

| ALINA ROSA LEYVA PHOTOS COURTESY OF EACH BRAND

ARTERIORS ROWSELL CABINET

The Arteriors Rowsell cabinet is a beautiful example of art deco design made modern. The cabinet is made from blonde burl on oak and olive ash veneers, with beautifully book-matched burled patterning and designed with bronze-finished brass pulls to punctuate the door fronts, and the contrasting dark interior features adjustable shelves in ebony oak veneer.

| arteriorshome.com

NEW OBJECTIVITY STOOL BY AMY SOMERVILLE

The New Objectivity Stool is a great choice for anyone who wants a stylish and comfortable piece of furniture. The saddle-like top is very comfortable, and the solid black walnut base lends a touch of elegance. Plus, the stool is handcrafted in England by skilled craftsmen, so you know it’s made with quality materials and attention to detail. | amysomerville.com

IMPORTANT LARGE RUSSIAN CHANDELIER, LATE 18TH CENTURY

This magnificent, large Russian chandelier was created in the late 18th century. It features high-quality craftsmanship, with intricate castings and beautiful chasing. The chandelier has 18 candle holders, making it a grand and impressive addition to any space. The candleholders have a traditional Russian flower shape, and all crystals are period with the chandelier. This chandelier is sure to impress and add elegance to any setting. | 1stdibs.com

EQUESTRIAN PLAID GREEN WALLPAPER FROM THE DERBY COLLECTION BY MIND THE GAP

Looking to add a touch of rustic elegance to your home décor? The Equestrian Plaid Green Wallpaper from the Derby Collection by Mind the Gap is just what you need! This stunning wallpaper is inspired by traditional tartan plaid, and comes in a variety of rich colors that will complement any style. The supersized checks are simple yet personality-rich, and are perfect for anyone who wants to add a touch of Scottish Highlands charm to their home. | burkedecor.com

TUFTED OTTOMAN UPHOLSTERD IN COWTAN & TOUT MALABAR LEOPARD VELVET EPINGLE WTIH TURNED LEGS

Dazzle your guests with this eye-catching tufted ottoman in a leopard print velvet fabric. The cowtan and Tout Malabar Leopard velvet epingle is a beautiful fabric that will add sophisticated style to any room. The ottoman has a wooden frame and turned wooden feet, as well as brass casters for easy mobility. It’s perfect for placement in your living room, bedroom or home office. | Taramccauley.com

HOTELS WITH ART COLLECTIONS

| BY KEVIN PILLEY Photos Courtesy of Each Hotel

A techno-gym, rooftop infinity pool, Michelin-starred restaurant, and palatial spa are not enough. To be prestigious, hotels must have an art concierge, a cultural mediator, an in-house art museum curator, and a Warhol. An increasing number of luxury hotels are now art galleries and own “museum-worthy” private art collections. Amenities now include an artist-in-residences, a provocative installation, and a space for regularly rotating exhibitions.

CAVALIERI WALDORF-ASTORIA, ROME

www.hilton.com/en/hotels/romhiwarome-cavalier

The 15-acre “Waldorf-Astoria Cavalieri” on top of Monte Mario (once Monte Malo – the bad mountain after a murder and now home to the city’s observatory) opened in 1963.

Its frontage is still of the rather underwhelming, shabby Sixties “Modular Reinforced Concrete School,” jarring with the entrance’s splashy bronze dolphin fountain and sweeping drive. Still, the interior is the thing, and what you get inside is priceless.

It is the spiritual home of “La Dolce Vita” with its Karl Langerfield couch couture, seventeenth-century Flemish wall hangings, Galle glassware, Swarovski crystal, Louis Quinze furniture, and highly collectible Marie-Antoinette endorsed French cabinetry as well as antique stopped clocks.

The hotel boasts 1100 objects of art and not just the concierges and the dishes in Heinz Beck’s ninth-floor shrine to culinary savoir-faire, the eternal Michelin 3 “La Pergola.”

Fame is everywhere. Around every corner at the “Cavalieri,” you may meet Hercules, the King of Crete, Marco

Aurelius, the guardian of hell, or Rudolf Nureyev in the shape of framed costumes from his 1977 performance as Prince Albrecht in Gizelle. Suites have Andy Warhol originals, and you can have an aperitif or afternoon tea under the 1725 $8m at least Tiepelo triptych behind glass, which protects it from gateaux cream squirting over the daughters of Lycomedes.

Apart from the artwork, the hotel houses Napoleon’s son’s cradle and King Poland’s commode. There is an in-house tour.

FIFE ARMS, SCOTLAND

www.thefifearms.com

Fife Arms, the exclusive Scottish Highlands hideaway and hostelry in Braemar near the Cairngorms National Park is crammed with over 15,000 antiques curated by art Iwan and Manuela Wirth, an extensive collection of Scottish Victorian-era furniture, especially commissioned pieces and a watercolor painted by Queen Victoria’s faithful personal attendant, John Brown.

THE CONNAUGHT, LONDON

www.the-connaught.com

The Connaught’s three-story, two-bedroom suite residence, Mews Mayfair townhouse, boasts Richard Gorman’s Skew 2017, Louise Bourgeois’ Couples, and Annie Morris’ Ultramarine Blue. The Red Room contains the works of Louise Bourgeois. Jenny Holzer, Trina McKillin, Brian Clark, and Ti-a-Thuy Nguyen. Its sister property, The Berkeley, offers a similar immersive arty experience in its premium gallery Suite.

THE ROYAL PORTFOLIO, SOUTH AFRICA

www.theroyalportfolio.com

The owner of The Royal Portfolio, Liz Biden, curates the 5-star former industrial grain silo’s 300-piece plus art collection and has chosen works for some of its rooms. Her collection highlights up-and-coming talent and wellestablished names like Cyrus Kabiru, Mahau Modisakeng, and Nandipha Mntambo. The Vault is a separate private gallery in the hotel’s basement; there is also the Zeitz Museum of Contemporary Art Africa. Cape Town’s Ellerman Hotel (www.ellerman.co.za) features almost 1,000 pieces. Including works by Lionel Smit.

THE HAMILTON PRINCESS & BEACH CLUB, BERMUDA

www.hamiltonprincess.com

The island’s oldest hotel, The Hamilton Princess, dates back to 1885. When bought by the Green family in 2012, it was decorated with 300 works of modern and contemporary art, as well as Andy Warhol, Matisse, Magritte, Picasso, and Yayoi Kusama are exhibited. Even the gym is an artistic space.

Robert Burns’ Chimney Piece.

THE DOLDER GRAND, ZURICH

www.thedoldergrand.com

Over the reception desk at The Dolder Grand is a 36-foot-wide work by Andy Warhol’s Big Retrospective Painting. More than 100 other works are on site, as well as Fernando Botero’s piece Woman with Fruit sculpture. There are also pieces by Keith Haring, Takashi Murakami, and Salvador Dali.

THE MERRION, DUBLIN

www.merrionhotel.com

The Merrion holds one of the most significant private collections of 19th- and 20th-century Irish artworks by William Leech, Paul Henry, Martin Mooney, Mainie Jellett, and Jack B. Yeats, whose brother was the poet W.B. Yeats and father was the portraitist John Butler Yeats.

ROSEWOOD MIRAMAR BEACH, MONTECITO

www.rosewoodhotels.com

Santa Barbara County’s luxury hotel’s owner/developer Rick Caruso has overseen an art collection at Rosewood Miramar Beach that includes works by Frank Stella, Fernando Botero, Georges Braque, Hunt Slonem, Marc Chagall, Mel Bochner, Norman Rockwell, and Helen Frankenthaler. Half of the 600 pieces were explicitly commissioned. Rosewood Hong Kong displays works by Henry Moore, Damien Hirst, and Bharti Kher—including Kher’s life-sized sculpture of an Indian elephant, purchased from Sotheby’s—alongside those “local” artists like China’s Wang Keping and Hong Kong’s Wilson Shieh.

JOALI, MALDIVES

www.joali.com

Joali, the “first immersive art hotel” in the Maldives, boasts works selected by Istanbulbased art and design firm No LaB. Works are found throughout the 24-acre, 73-villa luxury resort. On display are Misha Kahn’s Under-Water Corals, which can only be seen underwater, and Pork Hefer’s Manta Ray Tree House, home to the property’s experiential dining concept.

QT WELLINGTON, NEW ZEALAND

www.qthotels.com

QT Wellington has the country’s most extensive privately owned art collection. The QT Wellington showcases works by Kiwi light artist Angus Muir, Maori visual artist Ngarongo Phillips, and Wellington architectural artist Miz Müller.

ICELAND PARLIAMENT HOTEL

Curio Collection by Hilton | Reykjavík, Iceland

www.hilton.com

Among the 200 pieces of contemporary art displayed in and around the Iceland Parliament Hotel are Egill Sæbjörnsson’s animated work and works by Jóhanna Kristbjörg Sigurðardóttir, Hörður Ágústsson, and Sigurður Árni Sigurðsson.

HOTEL CHATEAU GRAND DU LUCE, FRANCE

https://chateaugrandluce.com/

Hotel Chateau Grand Du Luce, the Loire Valley 1760 neo-classical former country home of the Baron Jacques Pineau de Viennay, has canvas-covered walls painted in the Chinoiserie style by renowned French Rococo-era painter Jean-Baptiste Pillement (1728-1808). On the grounds are statues given as gifts from King Louis XV. The chateau was used to hide paintings from the Louvre during World War II in a secret cache under the theatre stage built in the former stables.

ROMEO NAPLES

www.romeohotel.it

Works at the Romeo Naples Hotel include contemporary art, fine art photography, antiques & collector’s items by Hermès, Andrée Putman, and J.L. Coquet.

ALSTADT VIENNA

www.hyatt.com

Alstadt, a 19th-century townhouse in the historical and artistic quarter, hosts artworks including Gilbert & George and the obligatory Andy Warhol. The Helmuts Art Suite displays vintage photographs inspired works by Viennese artist Francis Ruyter.

XVA ART HOTEL, DUBAI

www.xvahotel.com

Xva Art Hotel opened in 2003. The hotel showcases contemporary art from the Arab world with artworks from Mukesh Shah, Behnoosh Feiz, Hussein al Mohassen, and Letizia de Maigret. The hotel also hosts art classes ranging from painting to pottery. The city Hotel Indigo Dubai showcases 200 pieces.

HOTEL ECLAT BEIJING

www.eclathotels.com

Salvador Dali, Pierre Matter, Zhang Guolang, Chen Wen Ling, Andy Warhol, Gao Xiao Wu, and Zou Liang are all represented a the Hotel Eclat Beijing. The sister property Hotel Éclat Taipei is also an art-forward/heavy hotel.

WHITE ELEPHANT BEACH PALM BEACH

www.whiteelephantpalmbeach.com

The 32-room property at White Elephant Beach showcases more than 130 modern and pop art pieces curated by the owners and art consultant Emily Santangelo. The collection includes standout items from artists such as Robert Rauschenberg, Jennifer Bartlett, Kenzo Okada, and Donald Baechler. A collection of six prints by Yinka Shonibare is on the second floor, and the bathrooms contain pieces from the Uk’s The Doodle Boy.

MAISON MUMM, La Table des Chefs Restaurant

| BY KEVIN PILLEY

G.H. Mumm’s new La Table des Chefs restaurant gives aspiring chefs from all walks of life the opportunity to become gastronomic artists-in-residence in a gourmet restaurant in Champagne.

Based at Maison Mumm HQ in Reims, the capital of Champagne and perhaps savoir-faire, guest chefs will take turns in residency in the kitchen every three months, starting May 12th, with a 45-115 menu carte blanche created exclusively for La Table des Chefs. The chefs will propose a pluralist, inventive, and surprising cuisine in terms of associations and tastes.

For G.H. Mumm, these chefs will constitute a community of talents. Says a spokesperson: “La Table des Chefs places the human aspect at the heart of this collective and collaborative experience and will be attentive to the issues of sustainable development and the influence of the terroir, giving priority to local, fresh, and seasonal products.”

Now owned by Pernod Ricard, the famous Champagne House was founded in 1827 by three German brothers from the Rhine ValleyJacobus, Gottlieb, and Phillip Mumm, with G. Hauser and Friedrich

Giesler. The initials belong to Mumm’s’ father, Peter Arnold Mumm, a wine merchant from Solingen.

Mumm’s label is famous for its red ribbon (Cordon Rouge), patterned after and resembling the red sash of the Grand Cross or Grand-Croixformerly called Grand Ribbon (Grand cordon), the highest level of the French Legion of Honor.

Mumm Cordon Rouge is the signature cuvee of Maison Mumm, blending Mumm’s signature grape variety, Pinot Noir from the Montagne de Reims and Aube; with Chardonnay from the Côte des Blancs, Sézannais, Vitryat, and Aube; and Meunier from the Marne and Ardre Valleys and the Montagne de Reims. The ribbon goes back to 1876.

G.H. Mumm Cordon Rouge is the official Champagne of the Kentucky Derby and the Melbourne Cup.

Mumm Napa is a joint venture between G.H. Mumm & Cie Champagne and Joseph E Seagram & Sons. G.

Mumm Champagne House has a Romanesque Foujita chapel decorated with frescoes inspired by oriental art. Now the house is devoting its patronage to the art of gastronomy.

G.H. Mumm champagnes have traditionally been served on the world’s finest tables for

nearly two centuries. Under the creative impetus of a new generation of chefs, contemporary combinations of Champagnes and dishes are being created.

La Table des Chefs is based on the Maison Cordon Rouge, G.H. Mumm’s private

mansion. The new gourmet restaurant comprises two salons and a bar that opens onto a terrace and a garden.

A Visual Biographer

WID CHAPMAN

| BY HELÉNE RAMACKERS Images Courtesy of Wid Chapman Architecture

With a familiar lineage of architecture, Wid Chapman was born into the practice of designing for a living. He spoke with Upscale Living Magazine about what it takes to be an architect, and what it’s like to be a visual biographer.

Wid, tell us about yourself. I am an architect and a teacher; I lecture part time at Parsons. I set up my own practice over 20 years ago. I have a multi-disciplinary practice with a focus on hospitality.

Did you have an influence in your youth that shaped your career path?

My father and mother were both important influences in my life.

My father was an architect and had a practice in Cambridge, MA, and I spent a lot of time in his office as child. It was a magical experience. I fondly

recall all the smells and textures of mylar, ink, ‘pounce’, lead pointers, electric erasers; there was so much materiality in the process at that time. The conceptual blended seamlessly with a material process.

My father studied with Walter Gropius at Harvard and my mother with Joseph Albers at Yale - both Bauhaus legends. After school, my father went to work at Gropius’s Cambridge firm, The Architects’ Collaborative (TAC). My mother ended up there as Gropius’s color

consultant, working on wonderful, colorful, large-scale tile murals for public projects. That’s where they met.

All of this certainly suggests that design is ‘in my blood’. When my older sisters both went to architecture school - both practice today, it really became embedded in the family and yielded unending topics of conversation at the dinner table around the theme of architecture.

Two family trips to Europe in the seventies were profound. My parents took us to several countries with much focus on towns, villages and museums. What an eye-opener to see the world outside of our young American borders for the first time. Today, as a designer, architect, and educator, I’m keenly interested in the notion of figure/ground, positive and negative space. I’m sure it was these trips and learning about ancient European city plans that fostered this, as they’re the ultimate expression of figure/ ground-time and the accretive, organic growth

of ancient urban settings. I still have a print of the 1704 map of Brixten, Austria, a wonderful Tyrolean city, from that first trip, hanging on my bedroom wall.

When and why did you decide to become an architect?

Initially, I did not have the same design bug that my sisters had. I was interested in painting, writing, and political science, particularly international affairs. So, I spent two years at a small New England college. Then, en route

to a semester in France, the family lore is that I was filling out my Rhode Island School of Design (RISD) transfer application on the way to the airport and checked the box that said “architecture,” which turned out to be binding. By the end of my stay in France, I was trying to decide between architecture at RISD or a poly sci track at the Sorbonne. The rest is history.

When did you start your firm, Wid Chapman?

I started my firm, Wid Chapman Architects

almost 20 years ago; previous to that I was cofounder in a practice with my sister; and during that period, I had a number of years as Chair of Interior Design at Parsons.

Your firm merges architecture and design for hotels, restaurants, residential, retail and student spaces. When it comes to restaurant design, what are the most important factors and considerations?

Restaurants are all unique. They are predominately human stories. It takes passion,

commitment and long hours to make a success of it. All my clients come with a vision for their particular food dreams and desires. They’re never just presenting a plate of food, but truly themselves. I become a partner in their vison and seek to bring to life their particular perspective and journey. We do single restaurants and build chains and major brands, but each is the story of the founder, their incredible entrepreneurship and history. Practically speaking, every site is unique, the kitchen and serving dynamics, customer flows, landlord requirements. Hospitality is complex.

What is your process in project approach?

We are like biographers; we seek to immerse ourselves in the founders’ stories, their cultures, histories, understand their cuisine, bring the local perspective to the project, and intertwine it into the visuals and aesthetics. Each project is about abstracting the essence of the vison and creating an entire environment that immerses the diner, transporting them into a new world.

How vital is input from the client?

Client input is essential - we are biographers.

If your vision differs from the client, do you try to persuade them to see things your way without coming across as forceful?

Design is an iterative and collaborative process. We seek to manifest the client’s vision, and where there is difference in opinion regarding design, the first step is to step back and ensure we fully understand the objection. Generally speaking, clients come to trust their dreams in our hands, they see the reception their restaurants receive and inevitably any concerns melt away very quickly.

melt away very quickly.

yoga; these things keep me sane.

What do your designs reflect?

My designs reflect my owners, I am always abstracting their stories and dreams, we really are visual biographers. Our particular super power is telling visual stories, creating immersive environments and harmonious spaces.

How important is it to design a building that is sustainable?

It’s an important aspect, however it’s one of many and much of the sustainability road blocks end up being cost. We forget that restaurants are ultimately small operations, we try to re-use, and recycle as much as possible and using sustainable materials more and more.

Do you have a signature piece that is essential in each of your restaurant designs?

All our restaurants are conceptual abstractions of a client's brief; we incorporate a lot of layers and dimensionality in all out projects, whether it’s a 300sqft or 10,000sqft. We constantly look to create multiple dining experiences in a single restaurant.

What was your ultimate goal in achieving each restaurant’s look?

Delivering the client’s vision is our number one goal.

You’ve designed some amazing restaurants in NYC, both upscale and casual. Is there a favorite and why?

Each restaurant has a special story and so it’s hard to choose! Tamarind is and continues to be one of my favorite restaurants. The town square concept was incredibly successful and has stood the test of time. I love Peachy Keen and it's bold and dynamic and is one of the most inclusive restaurants we have ever designed. Dhamaka and Semma were fantastic journeys; as a biographer I was able to spend many hours with the owners and immerse myself in a wealth of stories and ideas from this innovative partnership.

And the most challenging one?

All projects have challenges, they are usually about the site and the idiosyncrasies of that site.

How do you navigate the demands of this high-pressure environment (hopefully there’s a fun aspect too)?

It’s a matter of keeping perspective, listening and patience. I bike a lot, I sail, and I practice

And for the building to be ‘green’?

Green is a massive question in a city like NYC. So much of the infrastructure and building architecture will have to be upgraded; we are involved only in interiors. How and what pace is as much a policy, political decision as a cost decision.

A catchphrase that best describes you. ‘Plain sailing’.

Exciting projects on the horizon?

We are currently working on over 20 projects in the office and counting!

Parting thoughts?

Being an architect is a privilege. You are able to give life to your visions in a way that few other disciplines allow. People step into the worlds you create and you get to tell other people’s stories alongside your own. Architects are inventers, artists, and engineers. It’s a profession that is deeply satisfying and rewarding on so many levels. Our clients become, in many cases, lifelong friends, not just business partners. My parting thought is gratitude for all that I have been able to contribute into the world and for the work to come.

Keeping it FASHIONABLE on the Golf Course

| BY DAMON M. BANKS

The days of limited golf apparel by a few select manufacturers are far behind us. While we continue to enjoy the major brands producing quality fashions that we want to wear to the course, up-and-coming brands continue pushing the boundaries to introduce an infinite number of stylish options that we need in our wardrobes. Like the hybrid golf shoes that allow us to wear them on the course and beyond to work and dinner, golf fashion today is exciting and provides excellent products that fit our everyday lifestyles. While this is only a taste of what is out there this season, the following options are creating a lot of buzz, and several of our favorite fashion finds are recognized for the style and quality that they bring to the world of golf.

ADIDAS

With many of our favorite PGA TOUR players sporting the latest looks by Adidas every week on television, it’s easy to keep an eye on the great style this brand is producing, with a few new lines hitting the stores (and online) this season. The Go-To range is meant to provide golfers with versatile options that deliver on both style and function and is made with at least 70% recycled materials as the brand continues to help end plastic waste. The Ultimate365 TOUR range is the answer that so many of us have been looking for when it comes to teeing it up in the summer months. These options are packed with technology, including no-show materials designed to hide the appearance of sweat through the combination of hydrophobic and hydrophilic yarns in a double-knit construction; PRIMEKNIT provides a better fit as it’s constructed in one piece that uses less material and produces less waste; and Textured Mesh that is designed to open during movement to allow cool air to pass through between the material and the skin to keep golfers cool, dry, and comfortable for the entire round. Adidas continues to prove that it can produce smart clothes that are fashionable and packed with cutting-edge technology. adidas.com/us/golf

RADMOR

If you are unfamiliar with RADMOR, explore this brand further and the fantastic items they produce season after season. Radmor is an easy brand to get behind and support with its tireless efforts to make sustainable golf clothing fashionable. The Seattle-based company’s sustainably sourced golf clothing forgoes virgin polyester in favor of natural cellulose fibers like Peruvian Pima cotton, elastane yarns, and super-soft Tencel and recycled REPREVE to create the most environmentally minded golf apparel in the industry. Fabrics in 2023’s collections include RADMOR’s flagship 96% ELS Cotton 4% Elastane blend, its ultra-light 100% Pima, an organic Pima with recycled polyester/stretch blend, and an all-new certified recycled REPREVE blend designed for fans of synthetic fabrics. The season’s “New Beginnings Collection” features new colors, styles, patterns, and materials with the same unwavering commitment to sustainability in golf fashion. We all need more RADMOR in our golf wardrobes. | radmorgolf.com

1. Taylor Recycled Floral Drip - Snow White, $115

2. Crosby Reverb Ultralight - Snow White/ True Blue, $95

3. Taylor Cap Stripe – Blue Graphite/Snow White, $115

4. Colton 1/4 Zip Block Pique - True Blue/ Burn, $135

More Great Brands Producing Incredible Golf Apparel

1. Ultimate365 TOUR HEAT.RDY Polo, $95

2. Ultimate365 TOUR Primeknit Polo, $95

3. Go-To Pique Polo, $90 4. Go-To Light Weight Wind Hoodie, $130

HARLESTONS

We are seeing this brand at more and more pro shops and for good reason. Harlestons was founded with the idea to combine luxury, Lowcountry living, and performance apparel for today’s modern gentleman. | harlestons.com

 The Palmer – Marine Blue, $110

BONOBOS

Bonobos is an excellent brand with several fits to keep you feeling good. Swing easier in a better fit boasting enough technical assistance to keep you looking sharp from the first tee to the last call at the clubhouse. bonobos.com/golf-shop

 The Limited-Edition Performance Golf Polo – Blue Virginia Floral, $89

GALVIN GREEN

Galvin Green made their mark in the industry with unrivaled waterproof jackets that are still the best on the market. In recent years, the shirts continue to impress among their range of high-tech premium golf apparel. | galvingreen.com

 Mark Breathable Short Sleeve Shirt – Blue, $99

J.LINDEBERG

We appreciate the bold colors and modern designs from J. Lindeberg, and this season is no different. Founded in Stockholm, this brand began with the vision to build an international brand for modern and aware consumers who appreciate fashion. | jlindebergusa.com

 KV Tour Golf Polo – Azalea, $115

SHOES

We cannot have a collection of our favorite golf fashions without highlighting a few pairs of shoes that keep you moving while maintaining a sense of style.

TRUE LUX HYBRID – High Vis Black, $195 | truelinkswear.com

LAMBDA GOLF ASTI – Blue Grey White, $320 | lambdagolf.com

ADIDAS ZG23 VENT – Lucid Lemon, $200 | adidas.com/us/golf

Scotland’s Beautiful murrayshall country estate & golf course

| BY RAG GILL

Nestled amidst the breathtaking scenery of Perthshire, the Murrayshall Country Estate stands in silhouette, an evergreen landmark that has graced the landscape for more than four centuries. The Estate is home to two world-class golf courses, the Murrayshall and Lyndoch, both designed by the talented architect Hamilton J Stutt, who was gifted with 365 acres of Perthshire countryside to work with. Stutt skillfully incorporated the land’s natural contours, resulting in the 18-hole Murrayshall course that weaves its way through tree-lined fairways, undulating parkland, and natural burns that protect the large greens.

Stutt returned later to design the 10-hole Lyndoch course, a real gem carved from the existing natural woodland and flower meadows. Both courses offer contrasting challenges, with Murrayshall Championship being the broader and longer course that demands length and accuracy from the tee shot. In contrast, the Lynedoch golf course is shorter but no less challenging, with its tighter fairways, bracken-filled gullies, and tall Scots pine that narrow the golfer’s view of the fairways and greens.

Murrayshall Country Estate is a place where one can escape the ordinary and bask in the serenity of the picturesque Perthshire countryside.

LOCATION

I love nothing more than a wee Scottish staycation. Scotland has so much to offer, from scenic mountain views to stunning castles, manor houses, and beautiful beaches that rival the best Caribbean beaches. Scotland is a progressive nation, and even though you are likely to experience four seasons in one day, it’s always well worth the visit.

For this particular staycation we headed out to the “Big Country,” as it’s known to us Scots; to clarify, that’s Perthshire, the fourth largest historic county in Scotland. The region is home to some of the world’s oldest and most famous golf courses, and some of the most historical places are in the heart of Perthshire. It is ranked as one of the most beautiful areas in Scotland, and 85% of the folk working in the city region also chose to live there.

ACCOMMODATION

Murrayshall Country Estate and Golf Course, located in the historic town of Scone in Perth, is the perfect place to get away from the hustle and bustle of city life. Recently refurbished to the tune of £1 million plus, this 400-year-old manor house has had a new lease of life. It was built by Andrew Murray, son of Andrew Murray, 1st Lord of Balvaird, in 1664. Former owners

include Lord Lynedoch, Francis Norie-Miller, and Hetherly Capital Partners, who made their purchase in 2016. Hetherly injected £10 million and engaged the services of Fergus Purdie Architects to oversee the regeneration project.

Not content with having just one golf course, the estate is home to two, The Murrayshall Course and the Lynedoch Course (named after Lord Lynedoch). The golf courses are a massive draw for visitors worldwide who flock to Scotland, the birthplace of golf, to experience these world-class courses firsthand. Sadly, we were on a tight schedule and could not experience the courses. However, it gives us the perfect excuse/ reason to return as soon as possible.

We arrived at the manor house in the early afternoon and headed to the Barossa Bar, where we were treated to a fabulous, informative cocktail masterclass by mixologist Ryan Silcock.

He was drafted in from his bar in Edinburgh, especially for the occasion to share his knowledge and showcase his skills just for us. The cocktails ranged from Playing Gooseberry—a delicious mix of Edinburgh Gooseberry and Elderflower gin, and elderflower cordial, topped off with a splash of Pommery and mint to a Berry go round. This delightful drink is made from a blend of Roku gin, crème de mure, cheery heering, Cocchi Americano, apple, and lemon. It was a very entertaining way to while away the afternoon.

Housed in a separate building from the main hotel, my companions and I had suites facing each other. All fourteen suites have had a makeover, and we were lucky to be allocated one of the brand new suites; it did not disappoint. My suite consisted of a large dining and living area that led onto a large bedroom and, in the typical Scottish style, an even bigger bathroom,

kitted out with the most sumptuous freestanding bathtub, which was calling my name. After an indulgent and relaxing soak in the tub, it was all too soon time for dinner.

Cuisine

We headed to Eòlas pronounced Olass, recently awarded “Best Boutique Hotel restaurant” in the UK. The Scottish larder is very well represented on the menus, showcasing excellent quality seasonal food by local producers. There are a couple of dinner options ranging from the Tasting Menu, which is £65 per person with an additional £45 charge if you wish to have paired wines, to the A la carte menu, which is £35 for two courses or £45 for three courses.

We opted for the tasting menu. One of my dining companions was a very well-known Scottish chef, and the fact that he was impressed says a lot.

Chef Paul Palombo is the sous chef at Eòlas. Paul’s career has seen him cook in some of the finest restaurants in Australia and Scotland. He was part of the 2 Michelin star kitchen team at Andrew Fairlie’s Restaurant at the Gleneagles Hotel before rejoining Murrayshall during the pandemic. He is a vital part of the team in the kitchens, which helped secure two Red Rosettes for Eòlas Restaurant, followed by being then crowned ‘Best UK Hotel Restaurant’ by Boutique Hotelier magazine in October 2022.

We ate one mouth-watering dish after the next, starting with a simple Goats Cheese Arancini— what’s not to love, cheese mixed with rice and deep fried! Followed by the main dish of Corn Fed Chicken with leek and confit yolk served with crispy skin, and my favorite, the handdived scallops, with a pumpkin veloute served with a pumpkin seed crust. I love it when the chef takes one veg and serves it a few different

ways, showcasing their technical skills, and the pumpkin was seasonal and delicious. We finished the tasting menu with the most amazing Rhubarb Crumble Soufflé, served with ice cream. Souffle isn’t easy to get right at the best of times, and Chef Palombo probably felt a fair bit of pressure, given that he was cooking for a world-renowned chef. However, he managed to pull it off with flair, and we all appreciated his efforts. Be warned, if you are considering visiting Eòlas, arrive with an appetite; we left suitably stuffed.

Up with the larks, we had a wee walk around the estate to work up an appetite for breakfast. Rest assured, a good hearty Scottish breakfast is the perfect start for any day of the week, and the breakfast served at Murrayshall didn’t disappoint.

All too soon, it was time for us to depart. However, before we left, we made a pact to return

the first chance we got, and the next time we would play golf.

Rooms can be booked from £159pn

Murrayshall Country House Hotel & Golf Club, Scone, Perth, PH27PH

Phone: 01738551171

Email: info@murrayshall.co.uk

Website: www.murrayshall.co.uk

ALESSI MW36 CIRCUS STRONGMAN NUTCRACKER

Limited-edition Circus Strongman Nutcracker by Alessi made in Italy | us.alessi.com

SOLUNA FERNANDA 36” COPPER FARMHOUSE SINK

Introducing the Soluna Fernanda 36” Copper Farmhouse Sink. This beautiful copper farmhouse sink is perfect for any kitchen or bar area. Made from pure leadfree 14-gauge copper, this sink provides both a classic and a modern feel. The thick 14-gauge copper is durable and built to last. Featuring a timeless design, this sink is sure to impress. Order yours today!. | amazon.com (https://amzn.to/3m6AXQ8)

KITCHEN ESSENTIALS

If you’re looking for the essential tools to help make your kitchen an upscale culinary delight, then look no further! Whether you’re a master chef or have just started honing your culinary skills, these must-have kitch-en essentials will provide the perfect foundation from which to create magical meals.

| ALINA ROSA LEYVA PHOTOS COURTESY OF EACH BRAND

No. 2733 KITCHEN AND SERVING

KNIVES WITH FAUX OX HORN HAN-DLES. SET OF 14 BY BERTI

This 14-piece set of kitchen and serving knives from Berti is the perfect addition to any cook’s toolkit. The knives are made with stainless steel and feature faux ox horn handles for a sophisticated look. They’re also handmade in Italy with the utmost attention to detail and quality, ensuring that each knife is a true work of art. Whether you’re a professional chef or just starting out in the kitchen, these knives will help you create delicious meals with ease.

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VERSACE MEETS

ROSENTHAL BAROCCO

MOSAIC COFFEE POT

The Barocco Mosaic coffee pot is the perfect addition to any table. The iconic motifs, details, and color combination make Barocco Mosaic an elegant collection by Versace Home. The elegance of the new tableware is enhanced by the pastel tones that combine perfectly with the four prints in a typical Versace style. Make every occasion special with the unmistakable art of Versace Home.

| rosenthalusa-shop.com

KRAUS ARTEC PRO

Looking for a touch of luxury in your kitchen? This Kraus Artec Pro Kitchen Faucet two-tone brushed gold/matte black finish is stunning, and the pull-down spout and pot filler make it perfect for any modern kitchen. Plus, the commercial style design is built to last, making it ideal for busy kitchens.

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SAECO

The Saeco Xelsis lets you program everything. From milk and espresso volume to dose, temperature, and texture. Once you have your favorite drink dialed-in, you can save them to your dedicated profile for easy access. The xelsis brings the best from Saeco design options.

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ZLINE 48” 6.0 cu. ft. DUAL

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XELSIS SUPER AUTOMATIC ESPRESSO MACHINE, TITANIUM METAL FRONT

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Caribbean Confidential CANOUAN ISLAND

| BY FRAN ENDICOTT MILLER

After receiving my invitation to Canouan, I produced a blank stare. Like most, I had never heard of this tiny paradise off the coast of St. Vincent and Grenadines. And I soon learned that fans prefer to keep it that way. Despite its popularity amongst A-listers and titans of the industry, the 3.2 square miles British Commonwealth island relishes its underthe-radar anonymity—the better to protect the privacy of those who fill its luxurious villas and its sumptuous Mandarin Oriental resort. Canouan’s off-the-beaten Caribbean path means that recognizable faces need not worry about stalking paparazzi. Nor do they need to worry about saving beachfront chaise lounges. On Canouan, the crowds are few, the open space plentiful, and the service impeccable.

Those who know Canouan refer to it as “the place where billionaires go to escape the millionaires,” a tagline validated by the numerous super yachts moored in its marina and by the line-up of luxury jets parked along its small airport tarmac. Not a billionaire myself, I have to admit I did feel right at home gliding into the airport within my Mandarin Oriental-reserved six-seat Cessna Citation, the pick-up of which took place in Barbados. The 25-minute flight at 18,000 feet afforded my first look at the crescent-shaped island, surrounded by expansive shallows and some of the best snorkeling reefs in the Caribbean.

My Mandarin Oriental greeting included a personalized, carved coconut served with a straw and an introduction to my butler Christal Wall, a native of Canouan. Christal took me for a tour and then off to my 2,900-square-foot-two-bedroom suite, where a chilled bottle of Prosecco awaited my arrival. Though I declined Christal’s offer to unpack my things, I took full advantage of her additional skills and expertise during the week, such as her ability to make a completely organic aloe vera salve for my sunburnt skin. She capably and confidently planned my ideal itinerary of activities and meals, ensuring I received a comprehensive overview of the island’s offerings.

The itinerary included lazy afternoons spent at Mandarin Oriental’s infinity pool deck or on the long stretch of white sand beach. There was lunch and swimming at nearby Shell Beach with its individual palm frond beach huts, cocktails, and dinner at the resort’s private beach club L’Ance Guyac. I enjoyed westward-

facing panoramas at the beach club, which allowed for stunning sunset viewing. I sat shotgun on a golf cart to experience the stellar Caribbean Sea and Atlantic Ocean vistas afforded on the back nine of the island’s course, rated #2 in all of the Caribbean and the only 18-hole course in St. Vincent and The Grenadines.

I hiked the island’s highest peak, Mount Royal. Afterward, I enjoyed a much-needed massage within the resort’s Balinese-inspired spa that features 12 individual treatment ‘huts’ situated high within the hillside and connected by an intricate wooden walkway. The resort’s beach attendants stand ready to provide paddleboard instruction, kayak tours, and inflatable dinghy forays to the best snorkeling reefs. Each is ready for a soccer scrimmage in the sand, a competitive ping pong match, or a game of Jenga. Guests can find a stash of various games at the resort’s Turtles Bar, a favored venue during the island’s very few rainy days due to its two large television screens tuned to popular sporting events.

I spent my other evenings at one or other of the resort’s three seafood and Mediterranean fare-centric restaurants, rum cocktail in hand. It is impossible to ignore or escape the presence of rum when visiting the Caribbean; it is the star of the region’s most revered cocktails. Picture a frothy Pina Colada, a golden-hued Dark n’ Stormy, or a minty Mojito. A lush Brunello is even more delicious when enjoyed overlooking the sun-

dappled vineyards of Tuscany’s Montalcino. Records state that this rum originated in Barbados in the mid-17th century and is best imbibed along the shores of a Caribbean beach. For those in the know, the finest of rum, like a fine whiskey, is best enjoyed straight-up. The Mandarin’s Rum & Chocolate Tasting perfectly introduced this sweet spirit.

Surrounded by Barbados, St. Lucia, and Grenada, Canouan means ‘island of turtles.’ The turtles seem to outnumber the island’s 2,500 full-time residents and Mandarin’s hotel guests. The resort features just 13 varied-in-décor villas and 26 Italianate suites (four of which are spacious and family-friendly two-bedroom layouts), all poised towards eastern sunrise views and the expansive Godahl Beach. Both indoors and out, soothing neutral hues punctuate the resort’s signature pink, which pairs perfectly with the surrounding turquoise water to imbue an authentic Caribbean vibe. Even at total capacity, the resort feels capacious, thanks to generous communal areas and its three white sand beaches, all of which allow for the solitude valued by its clientele.

If the ultimate luxury is uncrowded space (think first-class airline pods, roped-off VIP club lounges, and private screening rooms), then Canouan Island is the ultimate luxury seeker’s paradise. 

HOTEL REVIEW BILL BENSLEY’S MOST FANTASTIC LUXE HOTELS

| BY MICHAEL CULLEN

The name behind many genuinely spectacular and unique resorts is American Bill Bensley, a qualified landscape artist and interior designer. After graduating with a Master’s in Urban Design from Harvard, he developed his style working in Asia before opening his first BENSLEY Design Studio in Bangkok in 1989. Since then, Bensley has brought over 200 resorts, hotels, and palaces to life in 30+ countries.

Luxurious havens in locations like St Kitts, Puerto Rico, Seychelles, Maldives, India, Nepal, and

South East Asia boast brands like One&Only, Capella, Rosewood, Oberoi, JW Marriott, Ritz, InterContinental, and Park Hyatt. Bensley has twice been recognized in Architectural Digests Top 100 and was inducted into Hospitality Design’s Platinum Circle Hall of Fame.

His signature is unmistakably lush, detailed, lively, playful, and even seductive. He is on a never-ending quest to create his studio’s best-ever work. So let’s introduce you to three Bensley-designed resorts in South East Asia.

JW MARRIOTT PHU QUOC EMERALD BAY RESORT & SPA

THE SIAM, BANGKOK

SHINTA MANI ANGKOR BENSLEY COLLECTION POOL VILLAS

Majestically positioned on Vietnam’s largest island, Phu Quoc, the JW Marriott Emerald Bay Resort & Spa is a time-warp step back to early 20th-century French colonial university days. According to the Bensley-created storyline, Lamarck University, founded in 1880 and abandoned in the 1940s, was resurrected in 2017 as a magnificent five-star beach resort with 234 sea-facing rooms, villas, and suites.

Bensley’s varsity-themed details are at the property’s core, from the oversized Phu Quoc ridgeback dog mascots flanking the grand driveway to the uniforms, trophies, and photographs honoring the school sporting teams. This eclectic yet charming institution is bathed in shades of sunshine yellow, jade green, and bubblegum pink.

Each resort building is a ‘Department,’ with architecture and furnishings reflecting the faculty. For example, the Department of Zoology guest rooms may feature photos of primatologist Jane Goodall, study sketches of mammals, antler chandeliers, and animal prints.

The Department of Physical Education provides complimentary fitness classes, free

weights, cardiovascular equipment, bike rentals, boating, kayaking, and snorkeling. Recreate your past track and field glory at Lam U’s running track. Or chill at the Sand Pool, Shell Pool, Sun Pool, or Whirlpool.

All-day dining with international and Vietnamese options await at the Department of Architecture’s Tempus Fugit (‘time flies’ in English). Sip artisanal cocktails created by lab-coated mixologists from the Department of Chemistry Bar. Stroll the French Colonialinspired Rue de Lamarck for its artisanal boutiques, galleries, and daily entertainment. Snack on Parisian-style sandwiches, pastries, or desserts at French & Co. Or head to beachside Red Rum for the “catch of the day.”

Take home unforgettable moments dining at Pink Pearl. Madame Pearl Collins, the (fictional) dean’s Vietnamese wife, was known for her lavish parties and French cooking skills. Each evening the restaurant takes on a theatrical overtone, with opera performances or live pianists and violinists adding to the roaring opulent 1920s theme.

Select educational options from the complimentary ‘Curriculum Activities’ in the

‘Student Book.’ Take classes in calligraphy or get crafty in lantern-making. Test your balance at paddleboard yoga, pick up DIY wellness techniques, or explore Phu Quoc culture with guided excursions.

Don’t be fooled by Chanterelle Spa’s playful Alice in Wonderland theme with its checkered floors, study sketches of mushrooms, an uneven hallway of arches, and odd-sized photo frames enveloping the walls. Chanterelle Spa provides the perfect combination for a rejuvenating experience with its skilled therapists, natural products, and magical surroundings.

Bensley’s fantastical designs, outstanding storytelling, and JW Marriott’s famed service have consistently seen Emerald Bay Resort & Spa Phu Quoc voted one of Asia’s and the World’s Leading Resorts & Spas.

https://www.marriott.com/en-us/hotels/pqcjwjw-marriott-phu-quoc-emerald-bay-resort-andspa/overview/

JW MARRIOTT PHU QUOC EMERALD BAY RESORT & SPA

The Siam, a 38-suite-and-villa luxury urban resort on the Chao Phraya River, stands apart in a city overflowing with upscale hotels. Just 15 minutes upstream from the Grand Palace, The Siam’s sleek motor launch is the most spectacular way to arrive.

Thai entertainer Krissada Sukosol Clapp collaborated with Bill Bensley to create “something out of the common” and to home about 10,000 of Clapp’s lifetime collection of antiques and collectibles. The Siam is not some dusty museum but a carefully orchestrated immersion into bygone eras.

The design ethos? A striking mixture of Art Deco, traditional Thai, and colonial vintage using a dramatic black-and-white color scheme with dark woods and neutral fabrics. The central hub is three interconnected buildings with soaring ceilings, a profusion of plants, water feature-filled courtyards, and lightflooded atriums.

All suites, conceived for maximum comfort, have carefully curated designs with nods to the Thai-style Art Deco, luxe modern amenities, own-label toiletries, and butler services. In the main building, the spacious suites are

individually themed, while the private pool villas with roof terraces and their individual stylings are nearer the river.

For maximum entertainment, delve into the resort’s shared spaces. Catch a film perched on antique wood and red velvet 1930s French cinema seats in the Screening Room. Listen to LPs in the Vinyl Lounge. Play billiards on the full-size antique table and browse the periodstyle Library with rare, first-edition hardcovers. Workout in the fully equipped modern gym alongside vintage pieces. Learn Muay Thai skills in the kickboxing ring. Check out the Jim Thompson boutique and Bensley Gallery.

The opulent Opium Spa, with its Turkish hammam design aesthetic, offers facial, body, and massage therapies, steam rooms, and tailored multi-day packages providing supreme rejuvenation of the body, mind, and soul. Esteemed artist Ajarn Boo, who inked one of Angelina Jolie’s tattoos, applies “Sak Yant” tattoos, a sacred and traditional body art.

The all-day dining at Chon Thai Restaurant features authentic local delicacies and an excellent breakfast offering. The conservatorystyle Story House restaurant, under the expert

eye of Chef Blair Mathieson, brings an exciting menu filled with ingredients and techniques from around the world.

Catch some rays while soaking up exceptional river views from the resort’s infinity pool and sample refreshing creations from the Bathers Bar. The Pier is a must for sunset cocktails while the theatre of Chao Phraya River unfolds. The Siam’s free boat shuttle glides to downstream riverside sites, including IconSiam and RiverCity. The resort’s river city location, secluded setting, unique architectural touches, and curated ambiance create an unforgettable stay.

https://www.thesiamhotel.com/

THE SIAM, BANGKOK

The splendor of UNESCO World-Heritage Listed Angkor Wat draws people to Siem Reap. The now-completed USD150 million infrastructure makeover of roads, footpaths, and cycleways makes the destination even more accessible and enticing.

Choices of where to stay abound, though the Bensley Collection Pool Villas are heralded as providing the ultimate luxury private stay in Siem Reap. Conceptualized as a hotel within a hotel, this intimate 10-villa knockout in a walled enclave adjoins the Bensley-designed upscale Shinta Mani Angkor resort.

Your experience starts with your Bensley Butler assisting you with fast-track immigration at the airport. A seamless transfer to central Siem Reap’s leafy French Quarter, and your butler is introducing you to your villa. Immediately striking is the maximalist Art Deco design with gilded trimmings, arched doorways, geometric patterns, and molded walls inspired by the swirling robes of the famed King Jayavarman VII.

Simultaneously, the villa’s voluminous space pulls you in. Step past the private 30ft pool and garden to the first pavilion, your bedroom.

An expansive floor-to-ceiling sliding glass door overlooks the pool, while the glass wall behind your bedhead showcases a lush private garden and bathroom pavilion.

The outdoor bathtub is adorned with a mesmerizing pattern of pink lotus petals. The room offers every imaginable perquisite— tailored bed linens, Bluetooth speakers, smart TV, curated art and quality fixtures, and fittings fill the villa. Your customized mini-bar has an expresso coffee machine, signature teas, an ice machine, and dual fridges.

The villa’s Skylounge provides restive views of the tree tops, pool, and garden. Enjoy butlerserved breakfast, late afternoon drinks, or even a massage. Or do as Bill Bensley prefers, and have the butler make up the Skylounge’s kingsized day bed, complete with mosquito nets for a romantic night under the stars.

When the need for a cocktail strikes, Bensley’s Bar, with over 30 Gins from all corners of the world, is the only place to hang out. Chef Chanrith’s remarkable 7-course Khmer degustation menu features elevated yet authentic Cambodian cuisine at the resort’s Krooya restaurant. While on-site, Khmer

Tonics Spa is your wellness sanctuary for serious pampering.

And as an added philanthropic benefit, visit the Shinta Mani Foundation Boutique, where the entire profit assists underprivileged Cambodians. A portion of your room rate also supports the Foundation, which provides free hospitality training and job placement for local young people and supports rural families through education, healthcare, and microloans.

For tours and sightseeing, your butler can assist with your itinerary, including visiting Angkor Park, Tonle Sap, national parks, museums, the highly acclaimed Phare The Cambodian Circus, artisanal villages, cycling, and more. Really whatever you want, this stunner of a boutique resort can help make it happen.

https://shintamani.com/angkor/villas/

SHINTA MANI ANGKOR BENSLEY COLLECTION POOL VILLAS

HOTEL REVIEW

FAIRMONT WINDSOR PARK

| BY ADAM JACOT DE BOINOD

Twenty minutes, and so much nearer than Central London, to Heathrow Airport, The Fairmont Windsor Park is perfectly placed for both town and country. I came off the motorways suddenly to be transported into lush, green countryside. In this area is both Royal Ascot Racecourse and Windsor Castle. For less regal attractions easily accessible are The Savill Garden, Legoland and Thorpe Park. Best of all is Windsor Great Park with its historical monuments and ancient forests.

The grand opening of this countryside hotel took place a year ago and so it’s super fresh. A long driveway leads to the hotel, flanked by towering lime trees and huge rhododendrons. I crossed a bridge over an expansive lake. There are elegant fountains, tennis courts and manicured lawns. There’s even a helipad if needs must.

Formerly a private home to the Schroder banking family it’s now been extended into this grand-sized hotel but done successfully and in keeping. It made a huge impression at first sight with three brass horse sculptures on the front lawn and plenty of outdoor space ideal for a child’s sense of adventure. There’s even valet parking. It has acres of private grounds around which to roam by foot, by bicycle or even by buggy.

It’s part of the Arora group, a London airports-orientated hotel chain with Middle Eastern owners. As I checked in there were several boutiques including a sweet shop and Floris (one of whose products the late Queen was fond of and ordered from this concession). There was also Hublot watches and a jewelery outlet due soon for guests to buy at ease their presents to take home.

No expense has been spared and everything is on an impressive scale. At its heart is a vast cream-stone atrium lobby, an ex-ballroom with its monochrome marble floor and striking glass dome 50 feet high above.

All the 251 rooms and suites (which start from $585 a night) are wonderfully spacious and many have wide views over the 40 acres of open grounds, the lake and nearby woods. The freshly painted dove grey and cream harmonizes with the natural stone finishes and soft textures. All is offset by the ochre botanical-themed wallpaper on the ceiling. The bathrooms have both a tub and shower, Le Labo toiletries and shiny grey marble throughout.

There are as many as seven restaurants and bars to choose from. To the right of the main entrance is the Library Club which felt very masculine with its dark wenge wood and Renaissance fireplace. There are HMV old gramophones, shelves of books and chess sets. Across the atrium, and in stark contrast, is the highly feminine Orchid Tea Room, perfect for an afternoon tea with its colorful wall coverings and miniature flower lights in abundance. Here there’s a polished grand piano beneath vast sparkling chandeliers. The tearoom is inspired by the original owners of the mansion who used to collect orchids from around the world.

The 1215 is a restaurant for fine dining. It’s named after the year the Magna Carta was signed in nearby Runnymede. There are sumptuous hand-painted niches and striking, snug booths all in black and white. It’s on the hotel’s south lawn and overlooks the terrace and gardens. It offers British cuisine, using produce from The Royal Farms and the hotel’s vegetable and herb gardens. It’s signature dish, the Windsor Estate venison, is smoked in hay and served alongside celeriac, black pudding and pickled blackberries. The bar is very striking with a grand impressive fireplace. Its amber features resemble both a sundial and a sunbeam and are echoed in the gorgeous amber backdrop to the bar. Down its passageway, offset by small

booths, and before with a waterfall chandelier fifty feet high, is a darkly lit bar in black marble. It’s perfect for a nightcap.

I ate at the all-day dining restaurant MOREISH. I loved the fusion of European and Middle Eastern cuisine. It’s all about color and taste with the making of colorful palettes on colorful plates. MOREISH is a play on both Morocco and the deliciousness of the food and breakfast offers honeycombs from the hotel’s beehive. And it has its own Schroders’ Botanicals Bar low-lit with corals from the sea and with cabinets full of curiosities and colorful wallpaper with hummingbirds and exotic flowers. Another of the impressive sections of the hotel is the spa. Around the sides of the decent-sized swimming pool are cabanas in which to lounge, a Himalayan salt room, a courtyard hydrotherapy vitality pool and a Japanese Ashiyu foot ritual bath. There are treatment rooms, a large hammam and a cryotherapy chamber. There’s much to offer before a visit to Greens, the spa’s wellbeing café, the hair salon or the barber shop.

Fairmont Windsor Park is perfect for largescale lavish weddings with a pagoda in the gardens and for conferences. Ready, in fact, for any eventuality.

Full-Throttle

to antarctica with LINDBLAD

| BY PRISCILLA PILON

antarctica

Most cruise ships fall into one of two types—luxury or adventure. Lindblad Expeditions and National Geographic found a way for adventure seekers to experience the thrill of crossing the ominous Drake Passage and venturing deep into the Weddell Sea to reach the Antarctica Peninsula while maintaining luxurious comfort and style. A dream for many sailors like me, I joined 125 fellow seafarers as we chartered Lindblad’s ship, The National Geographic Resolution, for one of the most extraordinary adventures of a lifetime.

First, let’s talk about The Resolution. This top-class (PC5 Category A) icebreaker goes full-throttle into icebergs like a Laguiole steak knife through beef tenderloin—clean and smooth. She is a revolutionary ship with the newest technology and an innovative ship design, the patented X-Bow®. Her looks are as formidable as her engineering. Although Captain Martin Graser ensured we had relatively tame passage through The Drake, we did experience some “sporty” weather, but thankfully most passengers seemed unfazed. Perhaps we were too busy enjoying the amenities aboard—the well-equipped fitness center, the tranquil massage spa, or sitting on the stern by the fire pit cloaked in tartan blankets. Many folks grabbed a cup of tea or coffee and stole away to the library for a bit of quiet reading. Some

perched in a sunny spot on the deck, enjoying the Albatrosses crossing back and forth. Others, like me, preferred to spend time on the bridge, looking over the shoulder of the Ice Navigator, Finn Georg Mackerprang, who we passengers referred to as “Ice Man.” Finn fervently stares ahead at the radar screen showing hundreds of green blips representing icebergs and confirms with binoculars that the screen matches reality. Navigating through such southern ice fields requires a unique skill set few people possess. It is no coincidence that Finn drives for Lindblad; he considers this the premiere outfit and ship.

Safety is the number one concern for all aboard. It begins with the confident, commanding Captain Graser. His open bridge policy and willingness to answer questions from our group of experienced offshore sailors were unparalleled. His German efficiency is what drives his every move. He gave input into the design of the Resolution from the waterline to the bridge. The two Captain’s chairs on the bridge are where central command occurs. Within reach of each chair, the Captain and Navigator or Staff Captain have access to all the necessary equipment. Depth charts, weather reports, radar screens, underwater monitoring, and command over the Azipod® gearless, 360-degree steerable propulsion system are at their fingertips. The Captain can direct thrust in any direction, allowing the boat to maintain a dynamic position, reducing the need to anchor (and thus less disturbance to the wildlife below), while passengers explore Antarctica’s natural other-worldliness via Zodiacs.

After a 24-hour crossing, we awoke to a new world. Antarctica seems like another planet. A dense fog loomed over Half Moon Island with its basaltic cliffs and glimpses of mountains in the backdrop only visible in silhouette. I expected ice, and certainly, there was some, but I did not expect the dark, rich, black rocky beach contrasting with the snowy beaches and crimson red outpost building popping out from the shadows. It was a surreal experience. We headed to the Expedition Deck’s Base Camp when our group was called and grabbed our sanitized rental boots from the lockers. Already dressed warmly in waterproof pants and our complimentary parkas with Patagonia® fleeces and thermal layers underneath, we proceeded in an orderly fashion to the Zodiac inflatable boats waiting to take us ashore. There, we hiked to a mini-summit and delighted in the vista below. Pinch me; I am finally here in Antarctica. In morning two, we were well into the Weddell

Sea on the east side of the Antarctic Peninsula, where glaciers, snow-capped hills, and tabular (vertical sides and flat tops) icebergs were aplenty. Tay Head was our first stop and premiere encounter with the adorable but large and robust Antarctic fur seals and a small colony of Adélie penguins. Our second stop was at Paulet Island, home to an enormous Adélie 100,000 nest colony. Adult penguins have distinctive white rings around their eyes. Still, most of our attention naturally drew towards the chicks fluffed out in various stages of feathers—many looked like they were wearing down vests while others appeared to be sporting mullet hairdo’s on their heads. The chicks chased their parents, awkwardly sliding down penguin highways (paths in the snow created by lines of penguins), begging for food constantly, in what seemed more like a comedy show than a serious mealtime escapade.

On day four, we arrived at dawn at a sheltered cove in Croft Bay on the northeast part of James Ross Island. Kayaking and a quick jaunt to shore via Zodiac were options exercised by most of the guests. Under the calm waters and blue sky, what else was left to do but take the ultimate Polar Plunge? About half the boat braved the frigid sea temps to jump in and claim bragging rights as the furthest south Polar Plunge on Earth. In truth, it was exhilarating but not for the faint of heart—literally. Do not attempt if you have a heart condition; as each of us can testify, the shock of the cold can leave one weak-kneed upon exiting. When I bolted for the mug of hot chocolate fortified with a shot of Bailey’s, I high-fived the line of guests waiting for their turn, grinning from ear to ear. It was spectacular! In the afternoon, we positioned at a petit Adélie penguin colony on Devil Island in a bay on the north side of Vega Island.

Our fifth day at sea was Valentine’s Day. Instead of receiving Chanel’s Coco Eau de Parfum, we were gifted Antarctica’s most famous scent, Eau de Guano (penguin poop), on D’Hainaut Island and Cierva Cove. The sheer volume of guano assaults the olfactory organ, but the fluffy Gentoo penguin chicks are so darn adorable, sweetly nestled under their parent’s wings, that the warm fuzzy feelings mitigate the distress the nose experiences. We walked uphill, stepping in the exact path that bygone whalers took. Picturesque glacial views were silent, absent a couple of rumblings from the ice cracking and tumbling down of pieces into its graveyard sea. Later in the day,

as we sailed towards Gerlache Strait, shouts of joy were passed around the decks as humpback whales surrounded the Resolution. They appeared to be as curious about us as we were of them.

Each morning, before sunrise, before coffee or breakfast, I gleefully made a beeline for the bridge to see where we were and what happened overnight and hoped to catch sight of more whales. On the sixth morning, I was rewarded handsomely. Nine humpback whales crossed the ship’s path as we entered Paradise Bay. The weather was glorious, the sea extraordinarily calm, and the sunrise painted all it touched with gold, orange and red hues. Nearly every rainbow color was present on the landscape or reflected onto the glassy waters. Later in the morning, we motored around the shores of Neko Harbour past the Argentine Brown Research Station in Skontorp Cove. Surprise, the crew set up a floating hot chocolate bar with optional libations for anyone wanting a bit of happy hour way down under. As the day waned, Captain Graser treated us to the ultimate sunset cruise for our last night in the southernmost part of our trip. We entered the Lemaire Channel and slowly motored through the narrow passage between Cape Cloos and Roullin Point before spinning 360 degrees and heading back towards the Gerlache Strait.

Waking up to paradise was a daily occurrence. I expected worse weather and more snow and freezing temps. I was pleasantly surprised at the mild climate (35-40 degrees Fahrenheit on average) and the ability to explore my seventh continent without fearing frostbite. The time aboard was well-spent attending programs given by knowledgeable naturalists like marine biologist Jim Coyer who fascinated us with his presentation on Polar Gigantism—did you know penguins used to be the size of large Gorillas? We were captivated by hilarious birder Steve Backus whose presentation puns had us laughing and learning simultaneously. Carl Erik Kilander gave a several-part series based on two books. One was about the life and expeditions of Sir Ernest Shackleton, The Greatest Leader, and the other was about the lesser-known, but equally important Antarctica leader, Roald Amundsen—The Greatest Explorer of All Time.

Of course, it takes a village of highly competent people to make an expedition of this quality and magnitude seem effortless. Three special folks were responsible for meeting our high

expectations for daily outdoor excursions, epicurean delights, and creature comforts. Personable and knowledgeable Expedition Leader Mario Acquarone juggled many logistics and last-minute excursion changes like a pro. He and the Captain chose stunning, safe, but easily navigable locations. Despite sleeping the least of anyone on the ship, Mario remained high-energy while herding us cats during the plethora of activities. The Hotel Director “Sebastian,” Juan Sebastian Guijarro Ruiz, and the executive chef Gerardo Daniel Maniscalco played an integral part in the luxury meets

adventure implementation for Resolution. The chef flawlessly executed every meal, and the food choices, quality, and variety were upscale. The specialty dinner by sous chef Ruslan Yatsyniak, Cook’s Nook Culinary Journey, was inspired by the travels of Captain Cook. The servers were friendly and helpful. Each took the time to learn our names and our dietary preferences. By day two, there was no need to ask for gluten-free bread or my favorite white wine; my preferences just magically appeared. Afternoon lectures featured creative appetizers made with delicious local ingredients. I ap-

preciated the no-table reservations policy with open seating and options to sit in twos, fours, sixes, or tables of eight.

The staterooms are well-appointed, with modern decor and sensible layouts. The linens are top-notch, and requests for feather-free or extra pillows are happily granted. The closet space was just enough, especially since most expedition gear is stored in the base camp. My sleek yet robust TUMI® Arrivé extended trip suitcase is tucked nicely underneath the bed. Stocked mini-bars are replenished daily;

reusable metal water containers replace water bottles, and handy filling stations are located centrally on each floor. Laundry was a breeze. Fast turnaround—left with housekeeping in the morning and typically returned before dinner. One day, we returned from an excursion to find a hammock on our starboard cabin balcony. How decadent is it to be swaying away off the coast of Antarctica, taking a nap with the tabular glaciers floating past as the backdrop?  The absolute splendor in life is experiencing nature and its vast beauty in a serene, pristine environment. There is nothing like the sounds

of millions-year-old ice bubbles breaking the surface or the whoosh from the wings of nearby Skua while slowly cutting through a sea of icebergs reflecting vibrant shades of blue and green, the likes of which your eyes have never seen before. Lindblad offers a deluxe, state-ofthe-art ship to bring you to the natural wonders of the Antarctica Peninsula. The journey itself is a true luxury. 

TIPS - Rent those bulky boots from Ship to Shore Traveler to save luggage space for necessities. Remember to leave room in your luggage for the keepsake parka you take home. If you don›t want to keep it, or any of your winter gear, there is a donation box in Base Camp. The ship will ensure that whatever you leave is recycled and used by folks in need. Dress is very casual during the day—expedition clothes and for nighttime casual, but smart for cocktail hour and dinner. No need to pack a jacket, tie or dress.

JORY RESTAURANT AND THE ALLISON INN & SPA

| BY TRACY ELLEN BEARD

Located in the heart of Willamette Valley Wine Country, JORY Restaurant and The Allison Inn & Spa represent luxury at its finest. JORY Restaurant boasts delicious farm-to-table dining and offers one of the most comprehensive wine lists in the valley. The Inn has opulent accommodations, deluxe spa treatments, indoor and open-air art galleries, gardens, vineyards, and stunning valley views. The Allison Inn & Spa provides everything a discerning traveler desires and is the perfect home base for discovering exceptional Willamette Valley wines.

Food at The Allison Inn & Spa and JORY Restaurant

Executive Chef Jack Strong stands at the helm of the food scene at JORY Restaurant at The Allison Inn. Before working at JORY Restaurant, Chef Strong was nominated for the James Beard Best Chef Southwest while working at Kai Restaurant. Chef Strong is known for his New Native American Cuisine, and with over 30 years of experience in the culinary world, he says, “Good food starts with the soil.” Chef loves to tell stories through food. At The Allison Inn, he and his team have implemented a vast 1.5-acre garden project, a new greenhouse, and eight beehives to help pollinate his plants and provide honey throughout the year.

The team collaborates on planning for each season and is working to rekindle relationships to provide additional locally sourced ingredients for JORY Restaurant. The kitchen makes almost everything from scratch, and Anna is the master gardener and master beekeeper.

Chef Strong is part of a relatively new management team. Their goal is to make The Allison Inn & Spa and the JORY Restaurant approachable. The Allison will host wine dinners throughout the year, and Chef Strong is utilizing different talented chefs from his team for each event. He said, “We don’t want this to be where you just come for anniversaries or special occasions, but a place to frequent regularly.”

Dining at JORY Restaurant

My daughter, Brittney, and I enjoyed a fabulous dinner at JORY Restaurant. Wine Director Brian Cook partnered with

our server Jeremy to pair our menu with several fantastic wines. We began with an Apple and Pear Salad featuring spiced apple butter, pinot noir poached pears, goat cheese, white balsamic vinaigrette, and candied walnuts. Jeremy paired the salad with a crisp and delicious glass of 2018 Argyle Blanc de Noirs Brut. Another delicious course and one of the chef’s favorites was the Northwest Mussels with butternut squash fume, in-house cured venison apple sausage, sage, and focaccia bread. We savored a 2019 Les Allées Du Vignoble Chablis that mellowed the dish’s saltiness and created a delectable creaminess between the food and the wine.

Next, we enjoyed the Seared Fort Klamath Sturgeon with ivory lentils, purple cauliflower from the garden, mirepoix, house pancetta, and preserved Meyer lemon butter. The fish was tender and light, and the lentils added a heartiness to the dish. A Tasting of Duck included pan-seared duck breast, crepinette of confit and duck sausage, sweet potato gratin, crispy Brussels sprouts, caramelized onion puree, leeks, and huckleberry jus. The perfectly cooked duck arrived with a sweet potato gratin and huckleberry jus that added just the right sweetness to the dish.

A Stay at The Allison

The Allison Inn & Spa has 77 deluxe guest rooms and eight suites. Each room features custom-crafted furnishings, warm and cozy robes, slippers, a basket of locally produced snacks, and all the expected amenities in luxury accommodations. During my recent visit, I stayed in a spacious Deluxe King Room with custom built-in closets and an inviting upholstered window seat. I especially appreciated the gas fireplace in the room that staved off the cold from the February wind and rain.

Art at The Allison

Viewing the artwork inside and out is a favorite pastime at The Allison. Whether meandering the hallways, walking the outdoor paths on the property, or taking a pre-arranged guided tour, art at The Allison is something to see. The late owner and philanthropist Joan Austin and her daughter, local Oregon artist Loni Parrish envisioned the Art at The Allison many years ago. Their curated collection includes over 500 original pieces

from 100 local artists. The artwork adds to the contemporary design of the Inn and brings an added layer of warmth to the property.

Guests can peruse the complete collection in The Art at The Allison catalog in each guest room. Most pieces are available for sale. I particularly enjoyed the floral paintings lining the hallways. Although it was rainy outside, it felt like spring inside.

The Allison Spa Guests can book various treatments,

including facials, massages, body therapies, salt therapy, waxing, and more. Brittney and I tried the Himalayan Salt Therapy treatment. We relaxed on comfortable chairs with footstools in a room boasting one wall filled with Himalayan Salt stones. We buried ourselves beneath warm cozy blankets and took in the peaceful and serene setting. It is said that this treatment can provide relief from respiratory issues and skin conditions, boost the immune system, and improve one’s overall wellbeing. Visitors can add a foot and or hand massage to elevate the experience.

WHAT TO DO IN WILLAMETTE VALLEY

Winery Hopping

Visiting the local wineries is a must-do in Willamette Valley. Arborbrook, owned by Copper Mountain Vineyards, is near the Inn. This family-run biodynamic vineyard produces tasty wine served in a beautifully refurbished barn. During my visit, Brittney and I enjoyed a quartet of chocolate bonbons made by Teeter Totter Treats & Sweets with our tasting.

Another delicious place to taste wine is at Nicholas-Jay. This winery, a partnership between former music executive Jay Boberg and Burgundy’s Domaine Méo-Camuzet’s Jean-Nicolas Méo, showcases delicious world-class Oregon wines. The wines we tasted were paired with yummy Briar Rose Creamery cheeses during our tasting.

Shop Until You Drop

When you have had your fill of wine, head to downtown Newburg and check out some of the unique shops: Pulp & Circumstance, Lineage, and be sure not to leave Willamette Valley without a supply of goodies from Good Company.

SESAME SIZZLED BUTTERFISH

| BY TRACY ELLEN BEARD

Orchid’s Hotel

Fairmont Orchid’s Executive Chef, Isabel Chung, shares one of her favorite dishes from her childhood. “I was raised in a fairly traditional Chinese home,” she says. “We used all different types of fish, but black cod was always my favorite. Having lived in the Pacific Northwest for the last fourteen years, I was happy to discover that ‘sablefish = black cod.’ Then I discovered another happy accident when I moved to Hawaii and learned that ‘butterfish = sablefish.’ You can modify this dish to use more or less ginger or add thinly sliced chili peppers to give it more bite. In the spring, I make it with halibut to welcome back another one of my favorite fish. It’s simple but timeless, and it always makes me feel a sense of nostalgia. It takes me back to my childhood when my parents would make it for us for dinner, and I wasn’t allowed to stand too close when they ‘sizzled’ it with the hot oil as it was dangerous. It was certainly a simpler time.”

INGREDIENTS

4 portions of butterfish fillet (black cod, sablefish)

4 tbsp. fresh ginger, finely grated

4 scallions, cut thinly on the bias

¼ bunch of cilantro, sliced

12 shiitake mushrooms, freshly sliced

6 tbsp. sesame oil

6 tbsp. soy sauce

Salt and white pepper

4 baby bok choy, cut in half or quarters, sauté with garlic

2 cloves garlic, smash well

2 cups rice, steamed

METHOD

• Pat dry the portions of butterfish.

• Season lightly with salt and pepper. We predominantly use white pepper in Chinese cuisine.

• Cover the fish with the finely grated ginger. It will look like too much, but it’s not!

• Top with sliced shiitake mushrooms.

• Steam this dish for about 8 minutes in a shallow dish.

• While the fish is steaming, heat the sesame oil—it should just start to smoke.

• Remove from steam, and top with chopped cilantro and scallions.

• Drizzle with soy sauce and sizzle with the smoking hot sesame oil.

• The greens will wilt, and the toasted sesame aroma is terrific.

• Serve with steamed rice and garlic-fried baby bok choy.

Photos courtesy of Fairmont

NORWAY

Sunset at Bryggen in Bergen. Photo by Anna T Takle. VisitBergen.com

NORWAY

| BY ADAM JACOT DE BOINOD

Which Norwegians can you name? Grieg, Munch, and Ibsen to cover the arts, perhaps? Maybe the new soccer phenomenon Erling Haaland or world chess champion Magnus Carlsen? Denmark may be incarnated by Legoland, but the fjord villages of Norway resemble a rather impressive train set. Nestled in nature are plain white, burnt umber, or russet houses. They have whitened borders, stone bases, and wooden frames. On top of their large-slated tiles, grass grows. A pole typically hosts a hoisted national flag.

Icame to Bergen, nicknamed ‘the Gateway to the Fjords.’ Bergen comes from the German word for mountains, seven of which surround the city. The Hanseatic League monopolized commerce and held sway in the city. It used the quaint German quay (Tyskebryggen) as its trading quarters.

It’s where the artist Munch has some fine examples of his work (in Kode 3). It’s also where the resident composer Grieg is now honored with his eponymous music hall. It encouraged me to attend a classical concert in the main square (Torgallmenningen). The entire audience stood throughout the entire performance. They were noticeably and respectfully still, as though in church. As for walking, Bergen is fantastically pedestrian-friendly and unbelievably easy to get about. The back streets are refreshingly smart, not dingy.

Bergen City Center.

Photo by Lars Korvald

Ulriken Cable Car and the Sherpa Steps.

Photo by Casper Steinsland

Bekkjarvik Gjestgivery Hotel & Suites.

Photo by Mathias Falcone

The restaurant Mandelhuset at Tysnes.

Photo by Linn Kjos Falkenberg

Floibanen funicular in Bergen.

Photo by Casper Steinsland

Dale of Norway.

Photo by Linn Kjos Falkenberg

With such a natural harbor it’s no surprise what’s on the restaurant menu. Indeed, the whole area was built on cod. Bergen’s classic dish is ‘persetorsk,’ where cod is first marinated in salt and sugar before being pressed. I could pick from the season’s best ingredients: mussels and scallops, crawfish and crabs, prawns, and the freshest fish. I came off the famous Bryggen quayside and descended a wooden corridor of former fish warehouses dating from 1702. I climbed a staircase up to To Kokker, meaning’ two chefs.’ It was formerly the living quarters for German merchants. It was like going into someone’s home. So warm-hearted and lived-in was this cabin. So private and personal was the vibe. I felt like it could have been any season and in any century. I sat amongst the net curtains and paintings hung in a wonky fashion. Intrigued by the carpaccio of elk, I nonetheless opted for the mussel soup with tomato and chorizo, which was followed by ‘Fiske Duo,’ a steamed salmon and halibut. It came with pairing sauces and then strawberries with rhubarb tart. The portions were a generous size and presented beautifully. So flavorsome and delicious. It was a happy time in a happy place.

Across the pedestrian area from the Opus XVI hotel, named after the piano concerto by composer Grieg and run by his descendants, is the other top hotel in town, the Bergen Bors Hotel, where I stayed. The rooms start at $175. So central with its prime harborside location. So classy are the two grand red-carpet entrances.

Opened in 2017, Bergen Bors Hotel occupies the upper floors of the old neo-Renaissance stock exchange building. The 127 chic rooms have a modern Scandinavian design and trendy spotted carpets—all I needed for a comfortable stay. The restaurant has sheepskins on the seats and an exquisite menu. It’s the first in the city to have a Michelin star. The hotel’s other striking feature is Frescohallen, where I had breakfast. It’s a vast vaulted hall with Corinthian columns and painted murals of industrial scenes reminiscent of Diego Riviera.

To best witness the dramatic scenery of the fjords in supreme style, I recommend Captain Svein unreservedly and See the Fjords. His enterprise is expressed as a ‘private custom fjord cruise.’ Svein is a charming and highly competent captain who insists on staying in the background. Occasionally he’ll step forward to share his knowledge of the fjords and top up the champagne glasses. A panoramic flybridge

is upstairs on this stunning 50-foot (15 meters) boat. On the aft deck is a salon, and within, an even larger salon. It’s utter luxury as Svein conducts trips that stretch from 3 hours to 4 days. They include tours of both Hardangerfjord and Sognefjord and sleep six in immense comfort. Norway is the land of waterfalls, with nine out of ten of the tallest and more found than anywhere else in the world. They leap from the top of huge cliffs. They send their immense spray a considerable distance and act as nature’s veins or arteries. These tearful lifelines of energy are captured as electricity by the resourceful, eco-conscious Norwegians. I sat on the aft of the boat, and Svein took me to within touching distance of one cascading crescendo. I felt the spray playfully above. What a baptismal moment.

For this day trip, I left Bergen inhaling the cool sea air of the morning. I traversed the North Sea up past long, narrow inlets. Their steep cliffs offered vast chunks of granite. These were colorful with mazy, striated shapes. The water then narrowed to a smallish river. It ended with a mesmerizing ripple at Mostraumen.

The wind sighed among the pines, and the waterfalls murmured. The boat threaded an intricate maze of islands. They resembled Koh Samui with trees growing on their rocks. Signs of human habitation emerged, along with elk, deer, swans, and salmon farms. I got off for lunch at Mo, the halfway point. It’s a quiet plateau with waterfalls on either side. They are like bookends or theatrical curtains unfolding. The whole experience was sublime and one for the romantics. So sacred and unspoiled. So profound. Svein declares convincingly that he “only has happy customers.”

Early the next morning, I went with Go Fjords I hopped on a bus from Bergen to get the most out of my day trip. The bus took me along Hardangerfjord on an open-deck catamaran past farms, orchards, mountains, and charming villages with small harbors and posh hotels. It stops at six villages on the way. The serene, sturdy, and majestic boat was comfy with snacks from the kiosk. I sat within or stood without accordingly to enjoy the fjord. At Eidfjord, some went on to see the stunning Vøringsfossen waterfall. I chose, however, to stretch my legs and look around the village. I witnessed, by chance, people coming out of the church from a baptism, where local men dressed in their traditional dark-blue knee-breeches with

stockings of undyed wool. Their shirt sleeves were red, and their hats were of grey felt. The women wore bright red or green dresses with beaded bodices. They had clean white linen sleeves, sizeable white head coverings, and blue skirts trimmed with colored braids. I paused for a moment to appreciate the profound silence. In a nearby pool, a fish rose to leave circling lines of light blue ripple on the surface of the sleeping water. It all accentuated the perfect stillness.

I got off at Norheimsund to stay at Thon Hotel Sandven (www.thonhotels.com/our-hotels/ norway/norheimsund). Rooms start from $150). This family had to overcome objections to opening in 1857 by getting a blessing from the king. The hotel is exceptionally positioned beside the bus stop to Bergen and the terminus for boat trips. It certainly has a beautiful frontrow waterside view. The heart of the hotel, where the feasting and communing happens, is traditional. There’s a ‘female room’ referencing years gone by, a library, and a grand piano. The main dining hall was full one evening with a Norwegian choir, and it reminded me, with its resounding echo, of my schooldays. Several paintings of the fjords adorned the room. One, in particular, depicted Norheimsund in winter with the snow resting over the entirety of the mountains.

Here at Norheimsund, there are tinkling boats and kids at play. There’s hiking and biking, boating, and bathing. I went on a heavenly walk across meadows and farmland. Passing forests and pasture, I reached the beautiful, fantastic waterfall, Steinsdalsfossen. I could get behind it and look through the falling water yet not get wet! As the sun came out, so did a rainbow for a truly blessed moment.

Everything on the fjord for us mere mortals is vast and humbling, and these peculiar troughlike basins are a vital part of the excellent vista. I was amongst steep mountains, murmuring waterfalls, lively villages, glaciers, leaping porpoises, and innumerable fruit trees.

I must go back, whenever, but soon!

Why It is the Most Luxurious Olive Oil in the World ÉTEO

Olive oil has been part of the history of Greece; hence, it is fitting that the ‘most luxurious’ olive oil in the world also comes from this country. Called Éteo, this is the most exclusive ultra-premium olive oil brand. Each bottle is handmade using porcelain and olive wood, preserving the oil sealed inside like its Hellenic forefathers. Each bottle is designed to look like a work of art. The olives are harvested and pressed. The certified Organic Extra Virgin Olive Oil is a product of the Koroneiki variety, Greece’s most famous and well-known olive, recognized for its low acidity.

“What gave birth to Éteo was the vision to create something that is the purest, the most genuine product of all, much like Athena’s gift to humans,” explains Alexandros Papadopoulos, the CEO of Éteo. The Olive is also one of Greece’s most sacred fruits; the olive tree is traditionally a symbol of fruitfulness and peace. It is said that many years ago, Zeus challenged Athena and Poseidon to a contest for control over Athens. Athena chose to gift the Athenians an olive branch, while Poseidon gave a saltwater spring; the Athenians chose the olive branch as the superior gift, and Athena took patronage of the city. Since then, the olive tree has been a much-loved part of Greek life and health. Many believe the olive groves around Greece today contain small pieces of Athena’s original olive tree.

Due to the rising popularity of olive oil, the rise of luxury olive oils has begun. The value of olive oil revolves around how the olives are harvested, how the end product is made, and how the healthy nutrients are preserved during the manufacturing process. All this contributes to the oil’s value. Éteo uses a combination of ceramic wood and olive wood along with the handmade bottle. The organic extra virgin olive oil for the luxury market is a relatively new segment, but as demand rises, this niche is undoubtedly growing. |

BY SOMNATH CHATTERJEE

CALIFORNIA ARTISANAL CHEESES

| BY TRACY ELLEN BEARD

Whodoesn’t love great cheese? Most people know European cheeses like Parmesan, feta, and brie, but cheesemakers in California are producing some phenomenal artisanal cheeses. I recently attended the 17th Annual California Artisanal Cheese Festival, where guests toured local creameries, tasted limited-production and rare artisan cheeses, learned about production, attended educational seminars and demonstrations, and helped support California farmers and cheesemakers.

After a spectacular weekend of tastings, choosing products to highlight is difficult, but Cypress Grove, Cowgirl Creamery, and Point Reyes made my list of favorites.

Point Reyes Farmstead Cheese Co.

In 1959 Bob and Dean Giacomini built a sustainable dairy farm along Highway 1, just north of Point Reyes Station. Later, in 2000, the couple and their daughters began making cheese on the farm with milk from their Holsteins. Today, three of the Giacomini sisters, Diana, Lynn, and Jill, own and run the WBENC-certified, 100% women-owned company, recognized internationally as an award-winning producer of best-in-class, hand-crafted, artisan cheese.

The cheese is produced on the farm and in nearby Petaluma. The Point Reyes Farmstead product line contains several kinds of cheese: Original Blue, Bay Blue, Toma, flavored Tomas, Gouda, and Quinta. My favorite is the Original Blue, with its creamy but crumbly textured, tangy flavor and slightly spicy finish. www.pointreyescheese.com

Cypress Grove

Mary Keehn began her journey in cheese making after seeking to find healthy milk for her four children. Her neighbor had goats, and Mary asked if she could buy two. The neighbor replied, “Honey, if

you can catch ‘em, you can have ‘em.” So, Mary went to work with a handful of grain to build rapport with the goats. Soon Esmeralda and Hazel were Mary’s. Over time, Mary collected more goats that produced more milk.

Mary traveled to France, where she learned from expert cheesemakers. After all the tasting and testing, she flew home, but during her journey, she had a clear vision of a new kind of cheese, one accented with a thick line of ash reminiscent of the fog that blankets the Humboldt Country coastline—and the idea of Humboldt Fog® was born.

Mary opened Cypress Grove in 1983. Humboldt Fog® is a soft-ripened cheese with a fudge-like texture and a tangy flavor. The rind is very thin and boasts a touch of minerality.

www.cypressgrovecheese.com

Cowgirl Creamery

Sue Conley and Peggy Smith, two college friends, and business partners, began Cowgirl Creamery in 1997. They wanted to highlight organic practices of local, sustainable agriculture in Sonoma and Marin counties. They started making cheese in their backyard, and now their products are available nationwide. My favorite is the triple cream Mt. Tam bloomy rind cheese ranging in texture from buttery soft to fudgy and with flavors spanning from crème fraiche to mushrooms. https://cowgirlcreamery.com/

I still love cheese from around the world, but California produces some incredible artisanal cheeses.

YVES ST LAURENT, ZOOM AND CAVIAR

| BY KEVIN PILLEY

Of all the supposedly statusenhancing things you see behind people in Zoom and Team calls, you rarely see a stack of carefully curated caviar cans. You might see rows of impressive, intelligence-flattering books, the odd could-be Ming dynasty vase, but never any Caviar House & Prunier tins.

In 2007 Caviar House & Prunier launched its limited edition vintage-style YSL LOVE caviar tins. One came out every year, inspired by Yves St Laurent’s self-made greeting cards, which he sent to friends and business acquaintances from 1970. They became collectors’ items, and the whole vintage collection has now been released.

Originally, the tins contained YSL’s favorite Saint James caviar from Prunier. The latest designs contain the brand’s newest Oscietre Noir caviar farmed in the Dordogne that showcases over 12 designs with original drawings based on the theme of love, with

prices starting at £195 for 50g.

Prunier was co-owned by Yves Saint Laurent and Pierre Berge. Better known now, perhaps for its airport seafood bars and luxury boutiques worldwide, Prunier is one of the oldest farmed caviar brands. It was the first to introduce sustainable sturgeon and the first producer to obtain caviar from farmed sturgeons (in 1994) and to create a sustainable and safe alternative for endangered species in the Caspian Sea.

The business goes back to 1921 when Emile Prunier first served sturgeon roe in his Parisian restaurant.

Currently, seven Prunier caviars are available, including three new Osciètre varieties, and they also sell Balik salmon, farmed in Switzerland.

Once the contents have been consumed, the tins can be displayed as modern artwork and used as Zoom backgrounds.   What has more cachet than caviar?   Creating the impression that

you are a caviar connoisseur and can afford to eat caviar is just as effective as having the conspicuous but not authentic Mensa certificate or the forged Harvard Business School diploma on the wall behind you during video conference calls.

A luxury caviar backdrop helps convey the impression that you are a person worth knowing. A person of refinement, both professional and trustworthy. Someone who appreciates the good things in life and has mastered the art of living. It creates a more favorable impression than a neglected yucca plant, the complete works of Danielle Steele, and the framed selfie with Sir Alex Ferguson. Caviar spells success, essential to achieve that WFH look on Skype.  Prunier Caviar is the best personal brand builder.

Especially if teamed with a big Harrods bag and a bottle of Prunier Champagne Brut. Just in shot. But unmissable. 

JAMÓN IBÉRICO

One of the Finest Hams in the World

| BY ALINA ROSA LEYVA

Jamón

Ibérico is a type of cured ham that is produced in Spain. It is made from the hind legs of Iberian pigs, which are a breed of black pigs that are native to the Iberian Peninsula. The curing process for Jamón Ibérico is a lengthy one, taking up to three years to complete. During this time, the ham is cured with salt and air-dried in a cool, dry environment. The result is a ham that is rich in flavor and texture, with a deep red color and a distinctive nutty aroma.

Jamón Ibérico is considered to be one of the finest hams in the world. It is highly sought after by chefs and food lovers alike, and is often served as an appetizer or as part of a larger meal. The ham is usually served thinly sliced, and can be enjoyed on its own or with accompaniments such as olives, cheese, and bread.

Its flavor is unique and complex. It has a sweet, nutty flavor that is balanced by a slight saltiness. The texture is firm yet tender, and the fat content is high, giving the ham a rich, buttery flavor. The fat also helps to keep the ham moist and tender when cooked.

Jamón Ibérico is produced in two different styles: Jamón Ibérico de Bellota and Jamon Iberico de Recebo. Jamón Ibérico de Bellota is made from pigs that are fed a diet of acorns and grasses, which gives the ham a unique flavor and texture. Jamón Ibérico de Recebo is made from pigs that are fed a combination of acorns, grasses, and grain, which gives the ham a milder flavor and texture.

Jamón Ibérico is a versatile ingredient that can be used in a variety of dishes. It can be served as an appetizer, added to salads, used as a topping for pizzas and sandwiches, or even cooked in stews and casseroles. It is also a popular ingredient in Spanish tapas dishes.

Jamón Ibérico is a delicious and unique cured ham that is sure to please any palate. With its rich flavor and tender texture, it is a great addition to any meal. Whether you are looking for an appetizer, a topping for a sandwich, or an ingredient for a stew, Jamón Ibérico is sure to be a hit.

SUMMERLAND OUTDOOR LANTERN

Create a warm and inviting atmosphere with the unique weave design that breathes life into any space. The exclusive all-weather wicker has been carefully crafted to resembles rattan, evoking the cool breezes of the coast in your home or backyard! | serenaandlily.com

SANTINO OUTDOOR FIRE CHAT SET WITH SWIVEL ARMCHAIRS

Create an elegant retreat in your outdoor space with the Santino 5-piece Fire Chat Set. Spacious and made with comfort in mind, the Santino Collection is the perfect addition to your outdoor space. Santino offers durable quality with eye-catching style, featuring Sunbrella wrapped cushions and powder coated aluminum. The set includes one (1) fire table and four (4) swivel armchairs that boast lasting beauty you’ll want to show off all year long. | abbyson.com

OUTDOOR TRENDS

When it comes to outdoor trends, there is no shortage of inspiring ideas out there. From the perfect patio conversion to a stunning outdoor kitchen setup, innovative products and exciting experiences are popping up all over the place. Take a look at these impressive trends and start crafting your very own dreamy backyard oasis.

| ALINA ROSA LEYVA PHOTOS COURTESY

PANNA TWO-BOTTLE COOLER

Delight in the beauty and practicality of this Two-Bottle Cooler!

Boasting two elegant palm trees on each side, it will make a stunning statement at any gathering. Easy to use - simply fill with ice, pop your beverages inside and prepare for an enjoyable evening ahead. Efficient too; drain out remaining water after you’re done – no need to put away until next time unless you want more admirers over admiring its charm!

| sonahomenyc.com

FREEZE ASSORTED COOLING WINE GLASSES, SET OF FOUR

Enjoy a perfectly chilled sip of your favorite vino with the FREEZE™

Cooling Wine Glass! Store it in the fridge to get that coveted cellar temperature for reds, or put it in the freezer so whites will be properly cooled. Uniquely designed with color coded silicone bands – no more awkward guessing when looking for which glass is yours!.

| Frontgate.com

OF EACH BRAND

NEWPORT WICKER SWING CHAIR, ORANGE

Unwind in modern luxury with the Newport Wicker Swing Chair! Let your backyard be transformed into a haven of cuddles and relaxation. Featuring high-grade materials like water-resistant pillow, iron frame and wicker body - this stylish design will stay strong for years to come so you can get back outside with family again. | ABBYSON.COM

SERENA & LILY RIVIERA BAR

This outdoor console is the perfect accessory for summertime fun! The powder-coated aluminum frame and exclusive finish gives this piece a unique look that’s ready to dance in any weather. And with two water-tight bins, teak lids and lower shelf storage, there’s enough space for all your party needs - from drinks to glassware. Add some style while having a good time with this timeless furniture addition!

| SERENAANDLILY.COM

TRANSITION INDOOR/OUTDOOR PILLOW BY ELAINE SMITH

MISSION FIRE TABLE WITH BEVERAGE TUB

Gather around the Mission Fire Table and enjoy quality time with friends and family over drinks, snacks, or just some good conversation. The fire table is crafted from durable weather-resistant concrete for year-round enjoyment - plus a convenient beverage tub to keep the party going!. | frontgate.com

This exclusive pillow is the perfect fusion of sophistication and comfort, with an eye-catching dip dye design which softly melds colors into white. Luxuriously crafted from all-weather materials and built to last a lifetime, you’ll adore its snuggly polyester fill insert –plus it’s finished off with neat knife edges & concealed zipper closure for that extra touch of class! |

FRONTGATE.COM

WAKAYA CLUB & SPA

| BY JARONE ASHKENAZI

All Photos Ccredit: Wakaya Club & Spa)

For $330,750, this Private Fijian Island Paradise Can Be Yours for a Week

You and 31 one of your friends and family can now make wonderful life-long memories at Wakaya Club & Spa in Fiji, with their new island buyout package. With rates starting at $330,750 per week, guests can explore the private island in Fiji, surrounded by lush, beautiful tropical forest and pristine white beaches.

Replete with an on-site organic farm, unique Fijian culinary experiences, private beach picnics, indulgent spa treatments, once-ina-lifetime water and adventure activities and much more, travelers can fully immerse themselves in the abundance of the island’s offerings with unrivaled five-star service and complete privacy.

“Wakaya is one of the most remarkable pieces of paradise to reunite with family, friends or business associates, in a setting that allows for quality time with unmatched cultural, culinary, and ocean activities,” says General Resort Manager Monika Pal. “With unparalleled exclusivity, privacy, and attention to detail, groups of 32 or less can be guaranteed a week of meaningful connection and amazing lifetime memories while they enjoy their own private island.”

spacious living room, state-of-the-art kitchen, library, as well as master wing, two separate bathrooms, an exercise room and a private guest suite with living room and bedroom.

With a team of native Fijian chefs, the culinary program features a wonderful ocean and farm to table cuisine. Surrounded by a Marine Protected Area, the team practices conscious fishing to offer a diverse menu of fish and shellfish to their guests. To accompany the fresh seafood, they proudly cook what the island grows from the naturally nutrient rich soil. Guests can choose from their flagship restaurant, The Palm Grove, their intimate beach house, Baravi Lai Lai, a beach cookout, or dining poolside. They can also create their own culinary journey through cooking classes or booking a private beach picnic to dive and spear fish for that evening’s dinner.

On the island, activities are bountiful and include: unlimited use of the nine-hole golf course, tennis court, fitness bure, croquet and non-motorized water activities including snorkeling, sea kayaking, stand up paddle boarding and hobie cat sailing. Guests can also book private lessons with Wakaya’s golf/tennis pros or diving experiences at an additional cost. Known as the ‘Soft Coral Capital of the World’, Fiji is home to some of the largest reefs in the world and as such guests can take lessons to receive their Padi Diving Certificate and can dive with manta rays. Along with the water and land activities, the team curates a list of special cultural experiences for guests to learn the beauty of the land and of its inhabitants. From Fijian dances and shows to hand craft weaving and carving session and a Fijian lovo dining experience, guests can connect to Fiji and its colorful culture.

Wakaya’s on-site spa, Breeze utilizes the finest hydrating and nourishing skin care products from one of Fiji’s most iconic wellness companies, Pure Fiji. Offering a plethora of relaxing treatments their massages utilize a hybrid Shiatsu/Swedish technique, while they also offer Watsu, wraps and more.

On the island there are 10 free-standing waterfront Fijian cottage suites or (bures) ranging at 1,650 sq. ft. The most opulent accommodation is the private residence, Sega Na Leqa - which is the Fijian phrase for ‘no worries’ – a stunning luxurious retreat. Along with a 125-foot infinity edge swimming pool with an integrated spa pool, the bure features a

Other included services include: personal Wakaya Club welcome at Nadi International Airport or Nausori Airport with escort to domestic terminal for departure to Wakaya Island, complimentary nanny service for kids between five and 10 years old, a complimentary bottle of Taittinger champagne, daily laundry

and pressing service along with breakfast, lunch an dinner included (there is an additional charges apply for premium alcoholic beverages).

To get to the island, guests first fly into Nadi International Airport and then are escorted to Domestic Air Transfer via a short flight to Wakaya. For bookings or further information on Wakaya Club & Spa, please visit: https://wakayaresort.com. 

INGREDIENTS

1 Cup of water (room temperature)

1/2 Packet of Active Dry yeast

3 oz. Sugar

1 lb All-purpose flour

3 tbsp Butter (room temperature)

1 ea. Egg (room temperature)

1/2 tsp Salt

1/2 tsp Ground cardamom

4 quarts Neutral Oil (vegetable, peanut, or canola)

CARDAMOM DONUTS

PREPARATION (DONUTS)

-Build the ingredients in the KitchenAid bowl, starting with the water and work your way down the ingredient list.

-Let sit for a few minutes until the yeast starts to foam up on the edge of the flour.

-Knead the dough hook attachment for about 10 minutes Shape into a smooth ball and proof letting the dough rest and rise a final time before cooking for about 30 minutes.

-Using a 40 cutter (or small round cutter), cut the dough into rounds.

-Place onto lightly floured sheet trays, wrap tray with plastic wrap, and chill in the refrigerator.

-Heat up a neutral oil to 350 degrees (use a temperature thermometer) and fry the dough rounds until golden brown.

-Drain rounds on a plate lined with paper towels, and transfer each to a medium bowl.

| Photo courtesy of Pastry Chef Christina Kaelberer

PASTRY CHEF CHRISTINA KAELBERER

INGREDIENTS: DOME SHELL

6 ea. Egg Whites, room temp

1-1/2 cup Sugar

2 tsp Cornstarch

1/2 tsp Vinegar (champagne Vinegar or Apple Cider) or Lemon Juice

1/2 tsp Vanilla Extract

INGREDIENTS: CHANTILLY CREAM

2 cups Heavy Whipping Cream

4 tsp of Powdered sugar

INGREDIENTS: FILLING

Assorted Tropical Fruits (such as sliced mango, fresh pink guava, fresh limes)

PREPARATION: DOME SHELL

-In a stainless-steel bowl, with an electric mixer, start whipping your egg whites until foamy

-Steam in sugar, slowly, while whipping constantly until all the sugar has been added.

-Continue whipping on high until stiff peaks form (when foam is firm)

-Using a large spatula, fold in the cornstarch, vanilla, and acid

-On a sheet tray lined with a silicon mat, use a piping bag to pipe into large rounds.

-Then using the back of a spoon, create indents in the domes

-Bake at 175 F for 1 hour 10 min or until the desired doneness. You’re looking for there to be a thick shell and a soft interior.

PREPARATION: CHANTILLY CREAM

- Using a large balloon whisk, whip together ingredients until soft peaks form.

- Place into a pastry bag fitted with a St. Honore decorating piping tip

PREPARATION: FILLING

-For the filling, cut up various tropical fruit and place into the indents.

-Pipe the whipped cream into a zig zag form and feather in the sliced mango

-Zest fresh limes over the top

-Serve immediately.

| Photo courtesy of Pastry Chef Christina Kaelberer

THIBAULT MASSINA, Le Syndicat’s Creative Director

| BY RAJ GILL

Le Syndicat, the award-winning Parisian bar renowned for championing French heritage and ingredients, has recently launched a brand-new menu. Designed to celebrate and explore the intricate point at which gastronomy and mixology meet, and highlight French artisanal excellence, the team at Le Syndicat have worked with world class chefs to create the new menu “Sous La Même Étoile”.

The brand new menu pushes the boundaries of traditional cocktail making by combining the outstanding knowledge of Le Syndicat’s iconic craftsmen with the vision and sensitivity of some of the best French chefs from around the world to create unforgettable drinks which blend gastronomy and mixology seamlessly. Our Editor at Large, Raj Gill was delighted to have the opportunity to not only sample the new menu, she also had the honour of meeting the team behind it. Thibault Massina, Le Syndicat’s Creative Director, further explains Le Syndicat.

Tell us about your background, how did you get into the industry?

I studied wine and spirits in Bordeaux, after 3 years of working in various wine-related jobs: Wine guide, wine waiter, sommelier, I decided to get a little closer to a creative job. I was obsessed with the bar industry for some time and at my first meeting with the Syndicat I knew right away that this would be my path. This job blends everything I love: taste and knowledge of products, hospitality, meeting people, creativity.

How did the pandemic change the beverage industry in France?

During the pandemic there are two things that we saw take off and that continue to mark the industry in France.

First the social network, customers began to be very interested in homemade cocktails and bars have been very active on the network. At Le Syndicat for example we were very active and we proposed a cocktail recipe every day. We gained a lot of followers after that.

And secondly ready-to-drinks. Due to bars being shut, many bar tenders started to make Ready-to-Drinks. At the Syndicat we saw this period as an opportunity to create our own brand of RTDs: Féfé was born 2 years ago and continues to be one of the leaders of RTDs in France: Hard Seltzers, Fine à l’eau, Cocktails boozy. We now offer no less than 12 cocktails and this would not have been possible without this pandemic that pushed us to reinvent ourselves.

How do you conceptualize your bar?

The SY recipe is very simple.

The street of Faubourg Saint-Denis in the 10th district is a young and popular street. A bar that hides behind a wall of posters. Hip-hop, French spirits, a festive atmosphere and very high quality cocktails.

This bar is a UFO on this street without being out of place in the neighbourhood; I think that’s what makes SY work so well.

Who or what was the inspiration behind your bar’s aesthetic and cocktail menus?

There are many things behind the aesthetics of our cocktail menu: The Syndicat style, the Sy has always been known for making original cocktails (Eiffel Tower glass Upside down; Helium balloon hanging from the glass, on this menu we have some cocktails that pay homage to the style of the old and the place as with the Sindria this cocktail in trompe l’oeil with a fake cigar and a whiskey tasting glass on a gold plate, or the fake marrow bone.

The Minimalist Style, there are also many cocktails that follow the current trend. Minimalist glasses that look even as simple as a glass of water while hiding a powerful and spicy cocktail like the Holy G!

The style that stands out on this level is the fusion between gastronomy and mixology. We have collaborated with 6 star chefs to create 12 cocktails. So you can find real gastronomic cocktails, the right mix between chefs’ dishes and mixologists’ cocktails.

What was the inspiration behind this special collaboration with the best talented chefs Paris has to offer?

The inspiration was the bridge between our 2 worlds. Paris is the city of gastronomy and not so much the city of cocktails. We wanted to find the best of gastronomy to exchange, discover and work together. Most of the time, we surprised the chefs with our techniques, which are similar to cooking techniques with a few differences. They also brought us a lot. Amaury Bouhours (executive chef of Le Meurice) for example taught us the technique of slow fermentation, so you can now find one of the cocktails with black grapefruit that we had the chance to taste when he invited us to his restaurant.

I think the real inspiration behind this is to break the barrier between gastronomy and mixology and I think we can see that on this menu, it’s a success.

Did you have to convince them to collaborate or was it natural?

It depends, for example, with Amaury, it was perfectly natural because he

is very open to this kind of collaboration, he is ultra-modern and eager to make new discoveries. With him it was so natural that today I can say that he is a friend with whom there may be future collabs.

For others we had to explain a little more the importance of such a project but in the end, each chef played the game and rather thoroughly.

How long have you been working on this project?

We approached the subject approximately a year ago with Romain Le Mouellic but I think it’s a subject that comes from even further back, in the career of a bartender you start dreaming of this kind of project, it’s something that often comes up for mixologists: to make a collab with star chefs.

Otherwise, as we have a lot to do within the bar and the group, we created the menu in less than 4 months, it went very fast.

Is this the first of its kind? And will there be more?

I think this approach of working a menu around gastronomy is not the first, but we are the first to have gone so far in the collaboration with chefs who literally helped us to elaborate the cocktails.

It is certain that after such a menu, we have set the bar pretty high for the next one, what is certain is that after this menu no next menu will ever be like before. Our goal is to always do better, to always improve. It remains to be seen what the next one will be.

This is your last drink, what’s in it?

I finish with a short, sharp cocktail, with the idea of washing my palate. Something like a Daiquiri, on the menu we have the Kissin’Pink a Daiquiri that is worked only around plants, it’s sharp, it’s tasty and not too complicated, I end with that.

Where do you go to drink?

In Paris, I often go for drinks in order to have a good time with friends, sometimes they are bartenders and in that case I drink a good cock-tail in their bar, or if they are not part of the industry I drink a good beer with them. The atmosphere and the people are very important when I go out, cocktails are important but it’s not my main motivation when I go out.

What do you drink at home?

At home, I tend to drink Féfé, often the pornstar martini. It was made by us and it’s perfect for drinking a good cocktail without taking the edge off. I spend my time at the bar so when I’m home, I avoid working.

How imperative is excellent customer service?

Customer service is crucial to me. However, it is not achieved through excellence in standards alone, although they are important. For me the most important thing is to spend a unique moment with each customer, at Syndicat the vibe and energy we give to each customer is super important.

How do you achieve this level of service? The character and personality of the staff for the vibe and the elaboration of standards that must never be forgotten and must be repeated and explained by the 2 managers, Romain Aubert and myself.

Who is the most famous person you’ve had in the bar? Did you feel intimidated? We very often receive personalities at the bar who come incognito, fashionistas, rappers and actors.

The actress who plays Arya Stark in Game of Thrones came with a friend, nobody bothered her and they drank old-fashions, had a great time and then left like nothing happened.

We never really feel intimidated, we like to not show that we know them but we treat them like normal people because I guess that’s what they come for at SY.

What is the most rewarding thing about working in your industry?

The most rewarding thing is the excitement that is going on around our business right now. In France, the bartending profession has often been seen as a default profession. Today we see that the media, the customers respect and even admire our profession. Considering how much we give of ourselves in this job, it’s something that makes us happy.

What is your next project?

Our next project in the short term is to promote our new menu, we want to show the world what we have done because I think it is worth the detour.

After that we are talking about opening a new place with the Sy, to be seen.

What is one question you would like a reporter to ask you?

How grateful I am for the people around me in this industry. So I offer my thank you to the current team with whom I have a wonderful time: Romain Aubert, Mathieu Segala, Juliette Sassard, Alexis Djinovic, Robin Le Texier and Léa Cola. Thanks to all the former members and thanks to Romain Le Moellic for believing in me since the beginning. 

COCKTAIL RECIPES:

Holy G! Recipe

- Roasted coconut water

-Agricole Rum

-Lime

-Simple syrup

-3 dash chilli

Pica Pica Recipe

-Melon

-Violet liqueur

-Armagnac

-Greek yogurt foam with ginger

WHAT’S NEW

“Bringing you the finest places around the world is what we love to do here at Upscale Living magazine. In keeping with this tradition, we are focusing on introducing you to new kids on the block or accommodation establishments with a re-looked lease on life. Grab your travel diary as you want to get to these places as soon as possible!”

| BY HELÉNE RAMACKERS

ALMANAC PALAIS VIENNA WIEN,

AUSTRIA

The Austrian capital welcomed the hotly anticipated Almanac Palais Vienna, a boutique property set inside a pair of former palais dating to 1871. This is the third property from Almanac hospitality group, owned by the Austrian Haselbacher family.

Award-winning designer Jaime Beriestain presided over the property’s restoration, transforming the historic palais into an 80-suite, 31-guestroom stay, steeped in Viennese heritage. A revolving collection of works by up-and-coming artists is on view, and a two-floor, marble-clad wellness sanctuary features a 14-meter indoor pool with thermal waters. Set inside a bright, colorful dining room with a sweeping mural of Vienna’s flora and fauna, local purveyors take center stage at the plant-forward Alpine restaurant, while a specialty coffee shop nods to Vienna’s rich café culture.

Internationally renowned Chilean designer Jaime Beriestain, led the palais’ painstaking restoration. The original neo-Baroque facades and heritage marble doorways hark back to the glamor of the original palais, built in 1871 for two of the city’s most prominent businessmen: the German-Austrian industrialist Hugo Henckel von Donnersmarck and the textile magnet Baron Friedrich Leitenberger.

Interiors evoke the refined elegance of the city and the rarefied atmosphere of the Ringstrasse, with a palette of rich woods and silvery hues, sculptural accents, and a rotating collection of paintings and photographs by up-and-coming artists like Alejeandro Jaler and Nicolas Lucas. Suites are positively palatial, spanning up to 2,600 square feet with the presidential Vienna Art suite. Designed in golden and beige tones, all rooms feature carved

wooden headboards and Austrian white marble bathrooms.

Set inside a bright, colorful dining room with a sweeping mural of Vienna’s flora and fauna, Donnerskarkt Restaurant & Bar pays tribute to the palais’ original owner, Hugo Henckel von Donnersmarck, with plant-forward Alpine cuisine, like celery confit with a chervil and pistachio bearnaise sauce and oven-roasted and marinated local pumpkin with black radish, honey, and black aioli. Reinvented to be lighter and more approachable by Austrian chef Andreas Mahl, the dishes spotlight small producers from local farms.

https://www.almanachotels.

VILLA CAN TOTXA MALLORCA, SPAIN

A breathtaking residence in Mallorca is the ideal choice for groups of friends or multi-generational families wanting to stay in a private piece of paradise. The exquisite Villa Can Totxa is the latest addition to the luxury villa specialist Purple Summer’s portfolio in Mallorca.

Sleeping up to eights guests in four en-suite bedrooms, Villa Can Totxa comes complete with a private-chef gastronomic experience and a concierge who can arrange everything from childcare and spa treatments to hot air balloon rides and in-villa cookery classes.

Nestled within a lush hillside between the characterful cobbled Pollença old town and the elegant Port de Pollença marina, Villa Can Totxa is a traditional finca-style property with all the modern luxuries and amenities one can expect

of a Purple Summer escape. The sprawling villa includes a 16m swimming pool, all-weather tennis court, indoor and outdoor dining spaces and a fully-equipped playroom for those traveling with little ones. Pollença’s thriving restaurant, nightlife and shopping scene is just moments away, while the surrounding countryside offers an abundance of both relaxing and exhilarating activities for all ages.

With a classic farmhouse exterior combined with a modern interior, the villa is characterized by spacious open plan layouts, neutral décor and quirky artworks. Each of the four generously proportioned bedrooms has its own bathroom and stunning views of the gardens and surrounding countryside.

Whether guests prefer to lounge by the pool or ex-

plore the local area, there’s no shortage of natural splendor in this highly sought-after region, flanked by the rugged Tramuntana mountain range and the dramatic Mallorcan coastline. Local activities on offer include a range of luxurious catered yacht and boat trips, guided e-bike tours, hiking tours of the Tramuntana mountains and – for the more adventurous traveler – hot air balloon rides over the awe-inspiring local landscape.

Foodies will be in their element with the option to visit local vineyards for wine tasting and nibbles, while in-villa cookery classes provide a taste of the local cuisine.

https://purplesummer.com/ villas/villas-in-mallorca/cantotxa/

MYKONOS THEOXENIA

MYKONOS, GREECE

Frequented by 1960s icons Jackie O and Brigitte Bardot, Mykonos Theoxenia’s new and improved look ushers in a fresh and welcome era of minimalism. With top to bottom changes, the hotel captures classic Greek simplicity and sophistication, in a notion referred to locally as ‘Greeknessence’.

The hotel lobby has been completely transformed and the hotel can now host double the occupancy than its previous capacity. Embedded within a culturally protected domain, the key focus was maintaining the traditional Cycladic building techniques used when the building was first built in 1960. The hotel exterior is formed of the same stone that constitutes the existing sea walls. The hotel look has been stripped back to its original style from the 1960s, when it was built by archi-

tect Aris Konstantinidis, with added touches for contemporary comfort.

Guests are able to experience the timeless Greek values and spirit of Greeknessence, Theoxenia’s philosophy of spontaneous, authentic and heartfelt hospitality. Life at Theoxenia starts with a blissful swim in the crystal-clear Aegean, followed by a nourishing breakfast of local fruits, Greek pastries and freshly made omelettes.

Embark on a boat trip to the island of Delos or celebrate the full moon with a bonfire at the beach before indulging in a diverse menu of Mediterranean flavors at the hotel’s starlit restaurant ‘Kou Kou Bar’. Here you can enjoy signature cocktails with classic Greek salads, fresh fish or grilled meats, against a panoramic view of the ocean.

The new Mykonos Theoxenia boasts cutting-edge accommodation (37 new rooms, 8 deluxe suites and 4 signature suites with stunning views, private pools and a terrace), a spectacular pool overlooking the ocean and spacious grounds that are home to outdoor yoga classes, beautiful orange trees and spectacular viewpoints.

The hotel offers private cruises to the island’s picturesque bays and guided tours to the neighboring islands of Rineia and Delos. Adventurous guests can enjoy private snorkeling lessons and scuba-diving excursions to discover underwater ruins that date to the Ancient Greek Empire.

https://www.mykonostheoxenia.com/

YAZZ COLLECTIVE FETHIYE, TURKEY

Set within a private bay in Fethiye, Turkey, Yazz Collective boasts an unrivaled location, and is only accessible by sea. Designed to cater to both the yacht sea and cool creatives, this stunning Mediterranean boutique resort is the ideal setting to meet with friends, reconnect with family and create long-lasting memories.

A haven for travelers to escape to, the resort comprises of a beach restaurant, bar and 16 stylish guest houses peppered amongst verdant gardens. By day, sprawl out on plush Bali beds dotted along the beach, or reignite passions in paradise with a cultural calendar to catered to suit all tastes.

From sunrise yoga sessions to mixology classes and art workshops, during which guests can source inspiration from the resort’s on-site art gallery where

local and international artists and sculptors are showcased.

Guests are invited to hop off their boat and onto the deck to soak up the ambiance and connect with a like-minded tribe in the most exclusive of settings. Perfectly encapsulating the essence of Yazz, the restaurant lies at the heart of the resort and provides an idyllic backdrop for lazy lunches that roll into unforgettable evenings.

Conceptualized by Executive Chef Mustafa Otar, menus are crafted around seasonal ingredients and local produce and dishes designed to be shared. All day dining incorporates fresh seafood, organic meat, and seasonal vegetables harvested from the resort’s own gardens, from wood-fired pizzas and sashimi platters to slow roasted ribs and fried zucchini.

Complementing the unique flavors created in the kitchen, cocktails are expertly crafted by the resort’s mixologist, providing a twist on much-loved classics, from Chili Margaritas with passion fruit cream to Yazz Mules with pineapple oleo and spicy ginger.

Those looking to venture further afield can coast through crystal clear waters and explore the beauty of the 12 surrounding islands on a private boat tour, whilst back at the resort guests can wind down with traditional Balinese treatments in private spa cabanas. Playing host to stays both short and long, guests of Yazz Collective are welcomed with heartfelt hospitality and guaranteed a memorable stay.

https://yazzcollective.com/

Santé Restaurant and Chef Jared Reeves

| BY TRACY ELLEN BEARD

On a recent visit to Sonoma, California, I enjoyed a few nights at the enchanting Fairmont Sonoma Mission Inn & Spa. While there, I savored tasty local wines, dined with a friend, and interviewed Executive Chef Jared Reeves at the Inn’s fine dining establishment, Santé Restaurant.

How did your life in the kitchen begin?

I grew up with an older brother and a younger sister. My parents worked hard and late, but I must brag about my mom. She had three kids and put herself through college. She received her degree the same year I got my high school degree. We graduated together, and I was so proud she stuck with it. She would go to work and then to school.

At first, I was just the one to put chicken nuggets and fries in the oven. But over time, I got bored. I would find a recipe and ask mom to get the ingredients; it evolved from there. When I look back, my food was basic, but by the time I was 16, I started thinking about what I wanted to do for a career, and my first job was flipping burgers at Sonic. No commercial kitchen would hire me due to insurance reasons. It is a shame

because working in a professional kitchen can be an excellent apprenticeship opportunity for kids.

Where was your first commercial job?

My first commercial kitchen job was at The Marriott in Kansas City during my senior year. I gave up baseball at school to move forward in my culinary career.

How did you arrive in Sidney, Australia, from Kansas City?

I wanted to broaden my view of the world, so in high school, I saved up to go on a school trip to New Zealand, Australia, and Fiji. After graduation I was looking for a culinary school, and the Cordon Bleu in Sidney was the same price as those in the States. I figured I could always live in New York, and the school in Sidney seemed like a terrific opportunity. So, off I went, and my two-and-one-half-year-long trip turned into ten years.

What made you return to the United States?

I had been working at the Four Seasons in Sidney for the last three years that I was there. I was a sous chef at the time, and there were no open positions and little room for growth. At that time, a new Four Seasons was opening in New York, and I had always wanted to live there. By this time, I had a wife, and she had a list of requirements and places where she would like to live. I got the job of chef de cuisine. Here I learned to work with people and not just products. Everyone was new, and I had to train them all. I did that for two years.

How did you end up in Sonoma County?

A recruiter contacted me, and I flew over to check out Santé. It was always a dream of mine to work in wine country and create wine-focused meals. When people visit the wine country, they expect a wine and food culinary experience, not just food for sustenance.

I am familiar with making excellent food, but I get to explore my creative side here. Our guests at the Sonoma Mission Inn come to drink exceptional wine, eat fantastic food, and sit and sip by the firepit.

What is your philosophy on using the entire animal?

I love to give people the opportunity to try all parts of the animal. Using the entire animal is my due diligence, and I have found that some people are more open to trying new things than others. I want to remove the fear and pair the “newer” parts with more familiar ones. For instance, tonight, we are roasting the whole duck and serving it with the trimmings. Those trimmings are the hearts and gizzards. The gizzards are confited offuntil they are nice and tender, and we skewer the hearts and brush them with butter, which is delicious.

I read that your style is California Fusion. What does that mean to you?

I do not want to shy away from any cuisine, whether it is Japanese, Korean, or Middle Eastern, but first, it must be California cuisine. I had a supplier call the other day. I asked what do you have that my other suppliers don’t. He said he had Spanish prawns and European sole. I said that is not what I am looking for. I get my products from local places. I don’t attach a distance to it, but I find the best as close as possible.

What is your philosophy behind why you buy locally?

People flock to certain products because the local chefs have put those ingredients on a pedestal. I feel it is our duty as chefs to highlight those ingredients. If we don’t do it, those products will never receive the elite status they deserve. It is the job of a skillful chef to figure out how to pre-pare ingredients, serve them, and elevate them.

For instance, California’s halibut is dry. Halibut in Alaska has a much higher fat content due to the icy waters, so we wrestled with how to do a California halibut. We discovered that if we served it as tartar (raw), the leanness came through, and the flavors were terrific. That doesn ’t mean I don’t like to use exceptional ingredients like wagyu beef, but with those things, I need to get out of the way and let them speak for themselves, but if you have something that presents more of a challenge, you must figure out how to make it unforgettable.

Do you try to challenge yourself between working with ingredients that require great skill and spectacular ones that do not?

It is a fun journey because I always think about the next ingredient to utilize.

Do you have a favorite ingredient?

Wine is amazing. However, I am obsessed right now with duck. There is so much you can do with it and all its parts.

Do you think working with food is an art or a craft?

That is a very debatable subject, but I believe it is a craft because, as a craft, you know how things come together. My views and opinions have changed to an extent through debates on this subject. For example, there is an art to architecture, but architecture is also a craft, and the product must be stable. But I can throw paint on a canvas and say it is art. With art, there does not have to be any stability to it.

Do you mean to say that anyone can learn it if it is a craft, but if it is art, they cannot?

Well, anyone can learn how to cook a nice meal at home. That is the craft, following instructions. But at some point, those instructions become knowledge, and you create your own instructions. For instance, you can give me a box of food or raw ingredients, and I will know what goes together well. Or I can taste something on the line and know that the dish needs more salt or acid. That is all about honing in and perfecting your craft. We never get perfect at our craft.

But when you put your spin on it, are you teetering into the art realm?

Yes, we could get into an intense philosophical discussion regarding the line between craft and art. That is where I go back to architecture because you still have to have that foundational knowledge. You cannot just throw a building out there and say it looks beautiful; it still has to stand.

Dinner

Our discussion and banter about craft vs. art continued for another half hour, and then Chef Reeves went into the kitchen to prepare our dinner. We began with California Uni Profiteroles with caramelized yogurt, cucumber, and wasabi. The puffs were light and flakey, and the uni smelled of the sea and boasted a creamy, buttery texture.

I enjoyed the Grilled Delta Asparagus with pork boudin noir (blood sausage), a fried duck egg, and garlic crumbs. Still, I really liked the Belfiore Burrata with spring peas, kohlrabi, horseradish, and pumpernickel croutons with a variety of fabulous textures.

My favorite was the Grilled Maitake Mushroom dish with eggplant caponata and cashew cheese, but the 7-Day Dry Aged Duck with fermented blueberry jus and trimmings was a close second.

It was a lovely dinner and an enjoyable interview with Chef Reeves. The Fairmont Sonoma Mission Inn & Spa is a fabulous place to rest your head, sip fine wine, and dine on Chef Reeves’s decadent craft, or is it art?

WHERE’S THE WAGYU BEEF - GOZU

| BY TRACY ELLEN BEARD

Executive Chef Marc Zimmerman celebrates the versatility and entirety of wagyu beef at his open-fire restaurant, Gozu, in San Francisco, California. Chef Zimmerman and his team create delicious dishes comprised of Japanese and local seafood, foraged wild produce, and wagyu beef. The goal of Gozu is to celebrate and translate the spirit of Japanese food.

The staff at Gozu works as a team, and each member is encouraged to let their creativity flourish. Sitting at the “chef’s table” allows guests to watch the team dance together like a well-choreographed musical. Thoughtfully designed courses are well-balanced, tasty, and Instagram-worthy. The fireside tasting menu with uniquely prepared dishes served alongside wine or whisky pairings is top-notch. It is exciting to experience wagyu beef served in so many delectable and interesting ways.

THE INTRO

My friend Alyson and I arrived early for our reservation, anticipating our wagyu-themed dinner. Molly Mueller, the general manager, met us at the

entrance. Because the restaurant is known for its wagyu beef, Molly said, “It has taken a bit of time to remove the idea that we are a steakhouse. The word Steakhouse gives the illusion that we will serve you a ribeye or another big piece of beef. While you will enjoy plenty of beef tonight, it is never a slab of meat; it is always intricate and incorporated. The whole concept is full utilization. We incorporate wagyu into every course on the menu, but it is not always obvious.”

Gozu features two dinner options, the Fireside Tasting Menu, with multiple courses around the open fire kitchen, and the Whisky Lounge Menu, allowing diners to enjoy numerous wagyu dishes a la carte. The Whisky Lounge has 180+ whisky options focusing on rare bottles from Japan. The Lounge, a beautiful and intimate space for up to twelve people, is a fabulous place to sample one or more of Gozu’s supply of delicious spirits.

THE METHODS

At Gozu, Chef Zimmerman and his team use all the various parts of the

Milk bread with wagyu and Hokkaido uni

Chef Zimmerman by Joseph Weaver

animal. Beef pieces are occasionally fermented and added to soy sauce or used as glazes, but traditional preparations like smoking meat on the barbeque are also popular. The wagyu on our menu came from Chateau Uenae in Hokkaido prefecture. In addition to being raised outside of Sapporo, the beef is beautifully balanced, and the owners only harvest six animals at a time. While spending time in Japan, Chef Zimmerman realized the importance of utilizing the entire animal. Molly said, “This is where Chef developed the idea of using other cuts of beef in a way that would be delightful for guests and doing things in a way that will honor the ingredients and create more sustainability.”

THE DINNER Canapés

The ten-course Fire side tasting menu began with a trio of canapés, each featuring a different taste, texture, and shape. Each canapé was designed to be one bite. The first was a mini squid ink croustade cup with an avocado puree, apple, onion, and wagyu ponzu marinated firefly squid. The second was a wagyu and rice cracker Sando (sandwich) with black sesame seeds on the outside, and finally, a fried spring roll with wagyu tartar topped with a nori crème fraiche. Each of the three canapés was stunning to look at and a step forward into the culinary world of Japan.

Pairings

I opted for the wine and sake pairings, and Alyson chose the Japanese and Scotch whiskey pairings. My first pour was a Carte Blanche Charles Ellner Champagne, with a vivid taste of lemon offering a delicious freshness that was well-balanced and fruity. Alyson began with Ichiro, a deliciously smooth and creamy textured Japanese whisky displaying excellent minerality and notes of vanilla cream and apricot. The overall texture was a delightful creaminess. Both the Champagne and whisky paired well with the canapés.

Caviar Soba

The next course was a silken buckwheat tofu with wagyu shoyu sauce, beluga caviar, and shiso flowers. This dish is the chef’s take on a soba noodle dish without the noodles, but with all the typical flavors one would expect from this traditional dish. It was creamy and flavorful with a savory, salty finish.

Signature Browned Butter Custard

Chef Zimmerman has been perfecting his browned butter custard for years and makes it with various accompaniments. Foam made from wagyu broth, prawn shells, and lobster topped our custard, and a prawn from Kauai, white scallions, and mustard blossoms garnished the dish. My custard came with a tasty sake boasting floral notes and a slight acidity to cut through the custard. Alyson was thrilled when they poured her a Single Cask Nation Invergordon, a wonderfully soft, round, 34-yearold single-grain scotch whisky.

Alyson and I loved the amuse-bouche of grilled milk bread with a special sauce, barbecued wagyu brisket, and Hokkaido uni.

Top Cap

The top cab meat, rubbed with smoked vanilla, long pepper, and a little sherry vinegar, lays over crispy leeks in a stone bowl accompanied by milk rolls to soak up the leftover sauce.

Wagyu Teishoku Plate

This gorgeous assembly of wagyu-centric tastings was spectacular. Circling the platter, I discovered sliced wagyu, served carpaccio-style, with a black truffle vinaigrette; wagyu dashi broth to sip on between bites; vegetables; sashimi spice and salt to season any dishes further; and a grilled wagyu goza. In the center of the platter was a wagyu skewer from the shoulder of the cow and Brussels sprouts tossed with buttermilk sesame dressing and topped with a cabbage chip.

A Fabulous Finish

To finish, we dined on date cake, Madagascar vanilla, and tallow caramel, and yes, wagyu was in the dessert. My final pairing was a large splash of Port Niepoort Colheita 2009, a fantastic tawny port aged for at least seven years. It was the perfect ending to a delicious wagyu-intense dining experience.

Hinoki-cured sakura trout and wagyu bacon

Brown buttered custard Canapés

Caviar Soba

Our Favorite Reads for Summer

| BY HELÉNE RAMACKERS

Chefwise: Life Lessons from Leading Chefs Around the World, published by Phaidon, offers helpful advice from 117 outstanding chefs. The topics covered are learned in and out of the kitchen and not typically taught in culinary school. This is one of the first books to provide an insider look into the contemporary culinary industry, rather than focus just on recipes or techniques. Chefs featured represent leaders of today and tomorrow, who cook a range of cuisines across the globe. Author Shari Bayer, a culinary and hospitality PR veteran and host of the All in the Industry podcast, had the privilege to visit many of the most renowned chefs in person at their restaurants, with a number of them being Michelin-starred chefs. 

Cover art by Phaidon

This exquisite and celebrated cookbook entitled Eataly –Contemporary Italian Cooking, was produced in partnership with Eataly, one of the greatest Italian food brands and is published by Phaidon. Highlighting the best of contemporary Italian home cooking, the book features 300 landmark recipes. Presented in a sophisticated package, Eataly is filled with excellent, fail-safe recipes and new ideas. It is an essential part of a cookbook collection and anyone wanting to learn about how Italians cook today. Eataly’s modern approach to Italian cooking and eating has done away with heavy pasta dishes and overly rich sauces and in its place are recipes that showcase meals made with fresh and delicious ingredients.

Cover art by Phaidon

Elegantly presented and containing 150 recipes that have stood the test of time and continue to delight, A COOK’S BOOK is undoubtedly the best of Nigel Slater. The beautifully designed book contains 560 pages, and the notable cover is simple yet eye-catching. The book tells the story of how Nigel ended up being a ‘cook who writes’ – starting in his mom’s kitchen under her watchful supervision, making his first tray of jam tarts at the age of nine. A Cook’s Book is a journey through his own love for cooking, including a few of his personal favorite recipes and a few new ones thrown in for good measure. 

A self-confessed dessert person, Claire Saffitz’ magnificent book entitled What’s for Dessert: Simple recipes for Dessert People is enough to make one salivate just by looking at the cover. With close to 1 million followers on Instagram, Claire is bound to hit the sweet spot with one of the delectable photographs posted on her page, but the proof is literally in the pudding, which readers can make themselves. Whether you’re into striking-yet-easy molten lava cakes, the comfort of rice pudding or melt-in-the-mouth chocolate brownies, there is sure to be something suitable amongst the 100 recipes in her book. 

TOP 5 COGNACS

Cognac was the spirit of choice enjoyed by European nobility for centuries and currently there are over 200 producers from the six grape producing regions in Cognac, France. Synonymous with luxury, cognac is a variety of brandy that is twice distilled and aged at least two years. Made the same way for generations, this aging process from copper pots to French oak barrels, is also called the eau de vie. According to the Bureau National Interprofessionnel du Cognac (BNIC), there are six official grades of cognac from V.S. (Very Special) all the way to Hors d’âge (Beyond Age). Here are our five best cognacs.

| BY JARONE ASHKENAZI

LOUIS XIII is set to release RARE CASK 42.1 in June 2023, the latest limited-edition cognac in the Rare Cask Legacy. Limited to only 775 limited-edition numbered decanters, each crafted from black Baccarat crystal, it marks 10 years after the debut of RARE CASK 42.6 in 2013. Selected by Cellar Master of LOUIS XIII, Baptiste Loiseau, the cognac presents an unexpected 42.1% ABV and is the first Rare Cask edition from LOUIS XIII to be presented as a ritual set. LOUIS XIII’s third Rare Cask limited-edition, includes notes of pineapple, passion fruit, thyme, rosemary, chocolate, and tobacco. The black crystal decanter (which reportedly took 20 craftspeople to produce) is accompanied by a pair of glasses, each glass adorned with black quatrefoils and a serving pipette featuring a black medallion. Priced at $50,000 a bottle, they can be purchased at the brand’s website by contacting their concierge.

Blending two iconic cultures and traditions, Courvoisier Mizunara is a collaboration between Maison Courvoisier’s sixth generation master blender, Patrice Pinet and fifth generation chief blender of house of Suntory, Shinji Fukuyo.

This unique and bold cognac uses casks from prized Japanese Mizunara oak and the eaux-de-vie, distilled with lees, produces a rich aromatic profile. The

beginning notes or those of sweet spices with the middle bringing more intense tropical fruit and jasmine. Its depth and long-lasting finish presents well-melted tannins and a lingering, mellow sweetness. A limited release of only 500 bottles are available, each adorned with the Japanese Mizunara golden oak tree, has a price point of $2,000.

L’Essence de Courvoisier® was created from the finest eaux-de-vie from the early 20th century, offering true depth and harmony to the spirit. Fifth Master Blender, Jean-Marc Olivier was able to capture the tradition, passion and innovation of Courvoisier with a blend of extremely special and rare cognac reserves. The cognac starts with notes of sandalwood and cigar leaves, with a middle of fresh honey sweetness and the full-bodied end is one of licorice, dried plum and apricot. Adding to the uniqueness of the spirit, the spirit is bottled in a hand-sculpted decanter by over 30 craftsmen from Baccarat. The finely crafted crystal stoppers harken the unique Imperial signet rings Napoleon Bonaparte bestowed on his commanders for their victories.

The emblematic icon of the Hennessy Maison, Hennessy X.O was originally created by Maurice Hennessy for his circle of friends back in 1870. As one of the first cognacs classified as X.O, or ‘extra

old’, shipments started as early as 1872, but the current shape of the decanter only took form in 1947. Aged at least 10 years with a 40% ABV, the cognac is aged in young barrels creating an Odyssey through 7 chapters. Hennessy X.O is sweet and savory with notes of candied fruit interlaced with oak and vanilla flavors. The rising heat slowly reveals the complex taste of eaux-de-vie while it tantalizes the lips with a peppery flavor intertwined with a hint of chocolate. Priced at $240 a bottle, it can be purchased on the Hennessy website (www.hennessy. com) and select liquor stores.

Created by Maurice Fillioux in 1979 as a tribute to symphonic music, Hennessy Paradis presents a rich copper color, a cognac blend that includes some eaux de vie aged up to 100 years. Its decanter was created by Italian designer Ferruccio Laviani, offering a sophisticated shape, which reflects the roundness of the blend. Best to drink between 18 and 22 degrees Celsius, the eaux-de-vie have been aged in old French oak barrels. Presenting floral notes and jasmine on the nose, underpinned by delicate notes of cinnamon and exotic fruits, it has a silky texture and deep finish. Available only in limited stores and priced at $1,250, Hennessy offers a one-of-a-kind experience, where you can personalize a Hennessy Paradis bottle choosing typography, three lines of texts and finishing touches. 

ROGUE RIVER VALLEY AVA

| BY TRACY ELLEN BEARD

On a recent road trip through Oregon, my husband Steve and I landed in Medford. Our goal during our four-day trip was to explore this booming and new-to-me wine region and, of course, taste the wines. During our trip, we visited seven fabulous wineries, Rogue Creamery, Lillie Belle Chocolates, and Rogue Grape, a wine shop.

Our wine sipping was unincumbered as one of two touring companies, Bravo Tours with Tracy, and Main Street Tours with Nathan, escorted us around each day. Not only did we learn about the area from both drivers, but we were able to enjoy the sipping experience. Our wine stops included Del Rio Vineyard Estate, Hummingbird Estate,

Kriselle Cellars, Bayer Family Estate, Padigan, Irvine & Roberts Vineyards, and Troon Vineyard. The Rogue Valley is known for its sunshine, theater and music, delicious food, and outdoor adventure. The region’s three valleys offer varying cool to warm microclimates that support the growth of more than 70 varietals. Currently, the area boasts 100

wineries, 60 tasting rooms, and 6,000+ acres of vineyards. The Rogue River Valley AVA begins approximately 75 miles from the Oregon coast and 50 miles from Crater Lake; the Rogue River and its tributaries define the AVA. Established in 1991, the wine in this valley is finally recognized worldwide.

DEL RIO VINEYARD ESTATE

Del Rio boasts one of the largest vineyards in Southern Oregon, growing mainly pinot noir, pinot gris, chardonnay, and syrah grapes. Steve and I began in the tasting room where we were handed a glass of 100% grenache rosé, and led out to the lawn, where a teepee, a short table, a gorgeous flower arrangement, and a delectable charcuterie platter awaited us. This lawn is a stunning spot overlooking the green vineyards in summer and the patchwork of color ranging from yellow to orange and to fiery red in the fall. The Sunday music series begins in May and ends in September, along with Friday night concerts.

Originally a pear orchard, thirteen grape varieties grow at Del Rio and Birdseye vineyards today. The owners of Del Rio aim to create wines with rich, ripe fruit and subtle nuances, expressing the beauty of their Southern Oregon terroir. Another vineyard planting is in the works near Table Rock.

Winemaker Jean-Michel Jussiaume is from the Loire Valley in France and has been at Del Rio for 15 years. He said, “It is fun to be a pioneer of sorts in this relatively new wine region.”

Jean-Michel produces mostly 100% varietal wines for the three labels at the winery: Del Rio Estate, Rock Point, and Joleei. Our tasting

included a light and crisp viognier, which sees a little acacia oak, a young 2021 Pinot Noir made solely from Pommard clone grapes, a library cabernet sauvignon with luscious dark fruit and a long oak finish, and finally, a full-bodied syrah. Each wine exhibited excellent acidity making it food friendly.

THE HUMMINGBIRD ESTATE

When we arrived at the 1926 historic grand estate, Meghann Walk, daughter of the owners, greeted us. Her family purchased the place in 2017 after it sat on the market for five years. With a history of farming, Meghann’s parents were in search of a property with acreage. After visiting, they had grand ideas of revitalizing the estate and turning it into a bed and breakfast. After two years, they had ripped out the old pear trees, planted 2-year-old vines, and remodeled the main house with five suites and a

two-bedroom cottage in the vineyard, The Inn at Hummingbird Estates.

The estate has 18 acres of vines planted with chardonnay, pinot noir, grenache, syrah, malbec, and mourvédre. Chris Graves at Naumes Crush & Fermentation is the winemaker.

Visitors can choose from numerous bottled wines, canned wines, and several beers on tap, which rotate regularly. I sampled a mixed flight with a light 2020 viognier, a tasty Malbec, a 2018 cabernet sauvignon with lovely viscosity,

a very dry 2019 syrah, and a delicious 2020 late-harvest white dessert wine. Steve selected a flight of beers.

The Estate offers several seating options inside, but we chose to sit out on the terrace that, according to Meghann, offered the view that sold her father on the property. 

KRISELLE CELLARS

Steve and I arrived at Kriselle Cellars on our second day of winetasting. Nora Lancaster, director and partner at the winery, greeted us at the door. Scott Steingraber and his wife Kris began turning their “hobby” into a business in 2003, Nora joined the partnership in 2011, and the winery opened in 2012. She said, “The building, constructed with huge timbers, was designed to resemble a grand Western lodge and was placed on a raised foundation with great intention so guests could look out over the vineyards and not through them. The building has abundant reclaimed materials, and within the last year, the winery’s hospitality and

production are all fueled with solar power.” Nora said, “The first vintage was in 2009, and I sold the first bottle. By the time the tasting room opened, Kriselle wines were already well known, having won several double golds at competitions.” The terrace and vineyard are warm spots during the summer, and so not only are there firepits for when it is cold, but misters that help cool everyone off outside when it is hot.

The vineyard is uniquely planted. Later ripening varieties are at the top of the slope, and cooler ripening varieties are down by the irrigation pond, which means the blocks of

each varietal are not all lined up together. We enjoyed our tasting with a delicious charcuterie plate. We tried seven wines at our tasting. Tempranillo is one of this area’s most decadent and favorite varietals, especially when paired with paella. Steve and I loved the 2018 Di’tani, a blend of several reds. The malbec provided a delicious smoked meat note, and we enjoyed the lively salinity of the Albariño. There were notes of white peach and a lovely plush mouth feel. It went fabulously with the dried apricots on our charcuterie plate. 

BAYER FAMILY ESTATE

We met Sara Bayer at the Bayer Family Estate. Her parents bought the property in the 1990s and planted the first vines in the early 2000s. Her mom is Italian, and her grandparents own the property next door. When her mom was growing up, she visited every summer, and it was her dream to live in Southern Oregon. She wanted to grow Italian wines, and so Sara grew up going on R&D trips to Italy. Sara and her sister were professional equestrians growing up, but they eventually converted their equestrian horse facility into a functional winery. Sara, her sister, and their father own the winery. Most of the varietals on the property are Italian, which is unique to the valley.

This area has plenty of sunshine, and access to Rogue River water, allowing the family to grow Italian varietals that love the heat. They also produce chardonnays on the property that prefer moist, foggy weather. Although retired from the arena world, the sisters still ride and bring their six horses out for people to play with as part of the estate experience. The wines are delicious, and the property is beautiful, but the atmosphere is casual. The Bayer family wants their guests to relax and enjoy the property as much as they love it. The family is building a new tasting room from an 1800s historic farmhouse on the property.

Steve and I tasted a 2016 Dolcetto with aromas of blackberry, plum, and hints of toasted oak. Notes of dark cherry stood out in the 2017 Sangiovese, along with cracked black pepper. My favorite was the 2019 Rosé Primitivo Frizzante with apple blossom on the nose, hints of peach, nice minerality, and a surprising dryness. 

PADIGAN

2 Hawk Vineyard & Winery is now Padigan—named after the soil. Owner Ross Allen and winemaker Kiley Evans gave us a winery, lab, and tasting room tour. The people at Padigan understand, believe in, and are committed to sustainability. Ross Allen says, “We give back what we remove, whether in the vineyard by returning grape compost to the soil or by using the region’s only winery-installed solar array for our state-of-the-art gravity-flow winery. We strive to produce exceptional, sophisticated wines that speak of the soil, climate, and environment in which they thrive. Uniquely, unmistakably, Rogue Valley. Sustainability is not a buzzword or a hashtag. It is an ethos, a way of life, a part of my moral compass.”

Ross Allen is an agriculturalist. He is into everything about the terroir. He wants his wines to express a sense and taste of place. Southern Oregon affords a broader climate range than Napa Valley, Willamette Valley, and even Bordeaux, which is why so many varietals thrive in the various microclimates throughout the region. According to Kiley, “We don’t want just to make a great malbec that tastes and smells like malbec; we want to make a great malbec that tastes and smells like a great malbec from the Rogue Valley.”

The one overwhelming thing I can say about Padigan wines is that they are lush and delicious. I discovered a wonderful creaminess in these wines. They aged the viognier in 100%

new French oak barrels, and the perfume was exquisite. The wine was lush with a nice weight, an excellent balance of acid, and a hint of residual fruit, and it finished with a velvety smoothness.

The Kiley blend comprised syrah, grenache, and viognier. There was a nice herbaceousness, and it was an easy-drinking wine. It went terrific with the roast beef on our charcuterie plate. The malbec and the Kiley blend were delicious and boasted a silky softness. We finished with an unreleased port, which was unfair because I love ports. What an excellent way to end a sophisticated, casual experience. 

IRVINE & ROBERTS VINEYARDS

Doug and Dionne Irvine, two owners of the winery, met us in the tasting room. We had a fun and informative time dining on delicious cuisine and sipping sophisticated wines. The vineyard sits at around 2100 feet in the foothills at the convergence of the Cascade and Siskiyou Mountains. The cool temperatures at this elevation provide the perfect environment to produce elegant, cool-climate wines, predominantly chardonnay and pinot noir. The patio boasts fire pits to warm up next to when it is cold and lounge chairs to soak in the sunshine on hot days.

Doug said, “We received an education in growing grapes at this elevation and soon learned what grows best. Our first vintage was

in 2009, and we planted our first grapes in 2007.”

Our tasting began with a beautiful reserve chardonnay, Convergence, paired with an exquisite cheese board. The owners decided to provide the community with an elevated tasting menu to pair with their wine flights, so they hired Chef Charlie Hutchinson.

During our discussion, we talked about other wine regions around the world. Dionne shared how winemakers in other AVAs had the same mindset. She said, “What is going on in Walla Walla is a great comparison to what is happening here in the Rogue Valley. We are embracing what works well in the area and telling you why. Brian our winemaker, is striving to make

the best wines possible from this site, and I would say that more winery owners in the area are honing in on what grows best at their sites and are raising the bar for the area’s wines.” Before leaving, we enjoyed a delicious rosé with a vegetable-topped puff pastry and then sipped on a decadent glass of pinot noir. 

TROON VINEYARD

Our last stop on this trip through the Rogue River Valley AVA was at Troon Vineyard. We met Craig Camp, the general manager, outside the tasting room and then left for a tour of the farm with Garrett Long, director of Agriculture. Garrett was a wealth of information and explained in plain language the philosophy and the procedures required for biodynamic farming. Troon Vineyards is a Demeter Biodynamic® Certified and Regenerative Organic Gold Certified™ farm. Garrett said, “Due to the diversified soils available to us here, we are growing 20 varieties of grapes, many of which are native to the Rhone Valley in France, both Northern Rhone and Southern Rhone, and then just a couple that are from Southwestern France. The big picture is that here in the Applegate Valley, we have a Mediterranean climate with fertile granite soils and a couple of other different soil types on the farm.

The property boasts several different gardens, and there are over 90 species of native plants located throughout the property. The garden just outside of the tasting room serves as a reservoir for seeds and plant material that we use to help maximize the biodiversity on the farm. Part of the Biodynamic certification requires that at least 10% of the farm is dedicated to wildlife habitats.

Troon wines are all from estate-grown grapes. Garrett said, “All 50 acres of clean, certified rootstock grapes have been planted in the last five years, 10 acres at a time. Sheep and chickens keep down the weeds and fertilize the soil. We plant cover crops each year and till them into the soil as green manure. This procedure will continue for the first three years after planting the vines; then, we will stop and not disturb the soil any longer.” Various plants and wildlife housing are situated within the farm to

encourage wildlife. We recognize the animals and birds as having a value in the ecosystem, both for our agricultural goals and to build their populations in the area.

The biodynamic philosophy continues in the cellar Winemaker Nate Wall is a minimalist and only uses native yeasts with no additives. Traditional oak barrels were traded in for cement and ceramic containers for aging the wines. Steve and I enjoyed a quick tour of the facility and then went in to try the wines.

I was unfamiliar with a few varietals. We enjoyed the Amphora Rolle made from vermentino grapes, and the Kubli Bench Amber, a blend of vermentino, riesling, and roussanne grapes. Moving into the reds, we sipped on the Côtes Du Kubli Red, a blend of syrah and grenache. The wines were tasty and light and left a cleanness on the palate. 

Coffee Cocktails

Get The Caffeine Kick

With These 5 Delicious Coffee Cocktails

BY NIKITA VIVEK PAWAR

Are you a coffee lover? If yes, did you know there is a way to enjoy your favourite morning beverage? Coffee cocktails! With a million recipes online, here are some of the best-kept recipes from hotels, restaurants and beverage brands from around the world that give the coffee a new shade, flavour and presentation apart from regular espressos and lattes.

Some cocktails use coffee liquors like Kahlua, while others use brewed coffee. With these easy-to-make cocktail recipes, you can bring the party home anytime!

LE BRISTOL PARIS’S REKHAL

Ingredients:

1 oz of Zacapa 23 years

1 oz of Bacardi quatro

0.5 oz of coffee liquor

0.5 oz of homemade cocoa nibs syrup

Tobacco leaf (for garnish)

Preparation:

Mix all the ingredients in a chilled glass and serve. This cocktail can be garnished with a tobacco leaf for added character.

KANDIMA MALDIVES’S COLD BREW COFFEE MARTINI

Ingredients:

1.5 oz Vodka

1.5 oz Cold Brew Coffee (Dinzler Brasil)

1.5 oz Kahlua

1 tbsp Sugar Syrup

Ice

Coffee Beans (for garnish)

Preparation:

Add Vodka, Coffee, Kahlua, Sugar Syrup and Ice into a Cocktail Shaker

Shake vigorously (do not over-shake, as it will dilute the drink)

Strain it into a chilled Martini glass and garnish with 2-3 whole coffee beans

JETWING HOTELS SRILANKA’S LANKAN KOPI

Ingredients:

1.5 oz Vodka

1.5 oz White Rum 25ml

Sri Lankan spicy caramel syrup

Homemade cocoa butter milk mix

Fresh mint leaves

Brewed arabica coffee

Rim deco edible glue (for garnish)

Sugar-coated fennel seeds (for garnish)

Preparation: Add mint leaves, caramel syrup and Cocoa buttermilk into a shaker. Gently muddle and add the rest of the ingredients with ice. Shake well. Serve in a Champagne saucer.

HENNESSY’S ESPRESSO MARTINI COCKTAIL

Ingredients:

1.5 oz Hennessy V.S.O.P

1 tbsp Coffee beans

1 Espresso shot

0.5 oz Of condensed milk

1 Garnish with coffee beans

Preparation:

Combine all ingredients in a shaker tin and shake until chilled. Shake and strain. Garnish with coffee beans.

BELVEDERE’S ICED LATTE

Ingredients:

1 oz Belvedere Vodka

0.5 oz Milk

0.6 oz Cold Brew / Espresso

0.5 oz Natural Maple Syrup

A Few Cubes of Ice

A Pinch of Sea Salt (optional)

Preparation:

Add ingredients to a shaker. Shake well and serve in a highball over ice. Garnish with a coffee bean.

WESTIN RESORT & SPA HIMALAYAS’ SLEEPLESS REVOLVER

Ingredients:

1 oz Patrón XO Cafe

1 oz Kahlua

2 dash Coffee bitters

4 dash Chocolate bitters

0.5 oz Espresso

2 dash Cinnamon essence

3-4 pieces of Burnt star anise

Preparation: Add the ingredients to the shaker. Serve in a chilled glass and garnish with Burnt star anise.

MAAI GOA’S ROBUSTLY ROASTED

Ingredients:

2 oz Vanilla-infused Vodka

0.4 oz Coffee & Citrus Reduction

0.6 oz Coffee liqueur

1 oz Coffee Shot

Chocolate shavings and cinnamon smoke (for garnish)

Preparation:

Pour infused vodka into the shaker. Add coffee and citrus reduction, followed by coffee liquor and coffee shot. Shake it for a count of 15 seconds. Serve in a long-stem margarita glass. Garnish with chocolate shavings and cinnamon smoke.

SIX SENSES VANA’S AWAKENING (COFFEE LEMONADE)

Ingredients:

6.5 oz Sparkling water (chilled)

0.6 oz Espreeso shot

0.6 oz Sugar syrup

0.05gms Vanilla pod

0.05 gm Cinamon powder

Half Lemon

Preparation:

Mix all the ingredients in a jar except sparkling water, mix well and strain into a glass. Top up the glass with sparkling water and serve.

CAPELLA SINGAPORE’S COFFEE COLADA

Ingredients:

2 oz Chilled Coffee / 1.5 oz Cold Brew

2 x Scoop Seasonal Sorbet (Yuzu)

0.4 oz Fresh Passionfruit pulp

0.5 oz Tamarind Syrup

0.3 oz Condensed milk

2dash Saline Solution

Passionfruit pulp & cocoa dust on the side (for garnish)

Preparation:

Combine all the ingredients in a blender. Add ½ scoop of freshly crushed ice and pulse blender until the mixture is free of any lumps and the ice is all mixed. Pour into a frozen DOF glass. Top with a freshly crushed ice cap and a short metal straw. You can garnish with Passionfruit pulp & cocoa dust on the side.

BELVEDERE’S ESPRESSO MARTINI

Ingredients:

2 oz Belvedere Vodka

0.6 oz Coffee Liqueur

1 Shot Espresso

Preparation:

Combine all ingredients with ice in a cocktail shaker and shake vigorously. Strain into a mar-tini glass. Garnish with three espresso beans

Try these delicious coffee cocktails if you can handle the caffeine kick, and you can thank us later! However, if you aren’t looking for cock-tails, we have a bonus Mocktail recipe we are sure you will enjoy!

BELVEDERE’S COFFEE TONIC

Ingredients:

1.5 oz – Belvedere

1 oz – Espresso

0.1 oz - Honey

Tonic Water

Preparation: Add Belvedere, Espresso and Honey to a highball glass with ice and stir. Once well mixed, top with Tonic. Add water and gently stir again.