Eihad Towers (5) ENG issue 4

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Legend has it...

How Salvatore Ferragamo became Hollywood’s hottest shoemaker

Picture perfect Meet the Emirati artist who’s taking on the world Time travel Rolex’s unstoppable pursuit of perfection

Passion for fashion Why Sienna Miller can’t get enough of Burberry

Divine by design Produced in International Media Production Zone

Meet Carla Bruni-Sarkozy, Bulgari’s new first lady

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On behalf of His Highness Sheikh Suroor Bin Mohamed Al Nahyan, welcome to 5, the official magazine of Etihad Towers. This is Abu Dhabi’s flagship luxury development of residential, retail, hospitality and commercial offerings – the diversity of which is reflected in this beautiful publication.

Avenue at Etihad Towers, which recently welcomed Stephane Rolland’s first ever ready-to-wear boutique, is fast becoming one of the city’s arts hotspots. This season, catch Formula 1-inspired portraits by Spanish painter Tachi, to celebrate November’s Abu Dhabi Grand Prix – turn to page six for the first look. Also in this issue, we explore Rolex’s long-standing relationship with motor racing, as the watchmaker continues its association with Formula 1.

This issue is full of famous faces: we meet fashion’s favourite rebel, Tom Ford, after the launch of his autumn-winter collection, and Sienna Miller modelling new season Burberry. Carla Bruni-Sarkozy, France’s former first lady and new Bulgari muse, shares her love of the Italian jewellery house.

Adventurous diners will love the quirky new menu at Quest, in Jumeirah at Etihad Towers – on page 46, Chef Benjamin Watts reveals his inspiration, while we tuck into the new menu at Brasserie Angelique on page 42.

We hope that you enjoy this issue, and look forward to welcoming you to Etihad Towers.

Richard Foulds Head of Property Management Etihad Towers

Etihad Towers Head Office, Etihad Towers, West Corniche, Abu Dhabi, United Arab Emirates Tel: 800 384 4238 Fax: +971 (0)2 645 7737

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‘JEWELLERY belongs to the world of FEELINGS; it touches matters of the SOUL...”

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Avenue at Etihad Towers Your easy-reference guide to Abu Dhabi’s home of luxury brands

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ISSUE FOUR/ 2013

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French FANTASY From its authentic Gallic menu to the baroque-style interior design, Brasserie Angelique is a slice of Paris – Abu Dhabi-style. 5 sat down to lunch with Chef Niels Van Oers, the man behind the superlative spread Words: Hazel Plush

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ike most Abu Dhabi diners, I’m unfazed by a five-star menu.

It’s the setting that dictates whether I’ll make or break dinner reservations. Fois gras torchon, wagyu carpaccio… No matter what’s on the plate – if the atmosphere isn’t right, even the most accomplished of fare will fall flat.

Fine dining requires an equally exceptional ambiance, and all too many eateries in the capital simply don’t cut the mustard.

But Brasserie Angelique has obviously got the memo. When I first set foot on its chequered marble floor, it’s clear that it’s no run-of-the-mill eatery. Chandeliers wink at diners beneath ornate stucco ceilings; the tinkle of Baroque-style cutlery adds percussion to a classical soundtrack. Bubbly flows (French, of course), silver cocktail

shakers rattle, and the smells wafting from the marble-clad kitchen have already got me guessing…

Chef Niels Van Oers is taking a break.

It’s the lull between a hectic business lunch service and a fully-booked dinner sitting.

He’s the Chef de Cuisine, the man in white, who has dedicated himself to the restaurant for the past year. “We have one of the most beautiful restaurants in Abu Dhabi,” he says with a smile. “It’s like a Paris dream – it’s everything you imagine about dining in Paris, made real. It’s Abu Dhabi-style Paris!”

Belgium-born Chef Niels knows all about luxury dining: he cut his teeth in the kitchen of a Michelin-starred restaurant in Italy after completing his training at the exclusive Belgian hospitality school Ter Duinen. Then, he came to the UAE, working in the Burj

Al Arab, before moving to a luxury resort in the Caribbean. Next up was Chamonix, France – cheffing for visiting VIPs – and now, Jumeirah at Etihad Towers, where he has been since its opening.

“Cooking French food is like coming back home,” Chef Niels admits. “The base of Belgian cuisine is French cuisine, so it is what I grew up cooking, really. A lot of our dishes are authentic, although there are a few new adaptations too.”

He’s modest, crediting the capital’s thriving French expat scene as the reason for Brasserie Angelique’s ongoing success – “The French community love it here; there are a lot of returning guests” – but it’s clear that the restaurant also has international appeal. As a Brit, I’m all too aware of the culinary banter between us and our Gallic

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ISSUE THREE / 2013

Start the trip as you wish to go on: cool, calm, and unruffled. Even business class customers have to hop shoe-less through customs, but regain dignity by putting items through the scanner in the order you’d like to retrieve them (wheelie case first, followed by jacket and smaller items) to avoid juggling at the other end. Before boarding, arrange everything you’ll need in-flight into a small bag within your carry-on luggage – then, when you get to your seat, simply take it out and store the bigger bag overhead. No fuss.

There’s no cure for jet lag, but if you’re savvy you’ll be able to minimise it. If you’re in town for a while, try to adapt to local hours as soon as you arrive – or even a couple of days before you travel, if possible. Get yourself some light sleeping tablets – but go easy, you don’t want to knock yourself out. Always test them before you travel. Give into the temptation to nap – but only for 40 minutes.

Any longer and you’ll feel even more like a zombie.

Choose clothes in smooth fabrics – they’re less likely to crease, and dark, matte materials are always the most forgiving. To fold a suit jacket, turn it inside out, with the sleeves on the inside, then fold it back on itself and then into quarters. Never put a jacket in a suitcase. Roll, rather than fold, your shirts – and hang any crumpled items Stock up on multivitamins, bottled water, and in a steamy bathroom after unpacking if you lashings of hand sanitiser – nothing ruins a don’t have time to send items for pressing. business trip like gastric flu. Peppermint oil tablets will settle a nervous stomach, as will Nothing gets a meeting off to a bad start ginger tea. like an etiquette faux pas – make it your

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HIGH FLYER Dennie Wallace, co-founder of luxury lifestyle brand Amodoria, has racked up trips to Germany, London, Doha, Dubai, Dar Es Salaam and Moscow over the past three months.

‘Try to ADAPT to local hours when you arrive – or even a couple of days BEFORE you travel’ mission to research any potential pitfalls before you fly. For example, never give out business cards with one hand in China – it’s disrespectful. Check out tips online, and if you’re really out of your depth invest in a guidebook by Culture Shock. If you’re

visiting an overseas office, call ahead to ask for tips (and always offer to bring some home comforts over with you – it’s likely they’ll refuse, but will appreciate the gesture).

Only rookies rely on internet connections: before you travel, save your presentation to your laptop and USB, and keep (unfolded, note-free) hard copies with you on the big day. When you don’t back up, remember that’s when problems strike. After a meeting, always follow up with a thankyou email – this always goes down well, in every culture.

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