emagazine by miss margo

Vol. 05 04

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welcome to our world Hotels Italy, Bernalda France, Cannes Kuwait, Kuwait - City Restaurants Denmark, Copenhagen Great Britain, London Italy, Milan People Rene Redzepi, Mourad Mazouz, Rocco Princi, Klaus Peter Kofler, Olivia Steele ... www.worldhotelbook.com

Dear reader, In this issue of the eMAGAZINE, we take you on an exciting search for the exceptional, the unique and the incomparable. The fascinating world of Mr. Francis Ford Coppola and his idyllic Palazzo Margeritha have inspired us just as much as the trĂŠs trĂŠs chic FIVE hotel in Cannes by Marc Hertrich & Niclas Adnet. We also admire the colourful aesthetics and glamorous multicultural mix of the Missoni hotel in Kuwait, which is the result of an exciting design collaboration between Rosita Missoni and star architect Matteo Thun. Furthermore, this issue includes culinary stories of the Copenhagen restaurant NOMA and the MOMO, located in London. Individualists and artists par excellence. The visit: a must. The culinary experience: unforgettable. Another highlight is the innovative dining concept of PRET A DINER where culinary pleasure meets art and entertainment. On the following pages, we invite you to immerse into the fascinating world of innovative design, hotel and restaurant concepts. Yours, Nadine Tschiderer, Director & Founder

Italien

Hotels around the globe Italy France Kuwait

www.worldhotelbook.com

Mr. Francis Ford Coppolasâ&#x20AC;&#x2122; world Palazzo Margherita

“I never initially dreamed of opening a resort in Italy, let alone in the town of my grandfather Agostino Coppola”

The atmosphere of this place, where time seems to have stopped,

daughter Sofia, a celebrated director (Lost in Translation) and

is simply magical. Situated in the charming South Italian town of

style icon herself, married at the Palazzo. One room was named

Bernalda, the Palazzo Margherita captivates with its unique mix

after her: “Sofia room” “I never initially dreamed of opening a

of hand-painted fresco ceilings, 17th century marble floors and

resort in Italy, let alone in the town of my grandfather Agostino

furniture with a taste of Moroccan and Baroque flair designed by

Coppola,” said Francis Ford Coppola. “Yet when I purchased and

French design star Jacques Grange.

designed the now Palazzo Margherita for friends and family to

Francis Ford Coppola

The completely renovated, 120-year-old, Palazzo Margherita,

features beautiful facilities but also a private screening theater

is an intimate place of retreat and a little peace of heaven. The

where guests can enjoy one of the director’s personally-curated

resort has 9 rooms and was officially opened on 1 March 2012.

collection of 300 classic Italian films and documentaries.

call home in Italy, I knew I needed to extend the property and The opulent private garden, featuring a fountain, a swimming

surrounding village of ‘Bernalda bella’ to my guests as well.”

pool and romantic balconies and terraces framed by lush plants, is mystic and wonderfully relaxing. Guests are spoilt with tra-

Since March 2012 Italy and Coppola fans can enjoy life beyond

ditional Italian cuisine and can look over head chef Filomena’s

daily routine in this oasis of peace and quiet in Bernalda, situated

shoulder while she prepares regional specialities in the in-house

in the South Italian region Basilicata.

restaurant. Last we won’t forget whose resort this is, the Palazzo not only

Each of the classy rooms contains personal details of the famous filmmaker’s family around hotel owner, Oscar winner and winery owner Francis Ford Coppola. In August 2011, Coppola’s famous

www.palazzomargherita.com • motivationmagazin.eu • blog.gessato.com

France Right next to the Palais des Festivals and the Croisette, the Five Ho-

is luxurious but simple. Everything has been designed specifically

tel & Spa Cannes features 45 rooms, including 15 suites, equipped

and exclusively by the best craftsmen for the Five Hotel & Spa using

with all the services and comfort expected of a 5-star hotel on the

natural materials.

Côte d’Azur. The Sea Sens restaurant, whose menu is created by Michelin-starred The spirit of the Five Hotel & Spa finds its greatest expression in

chefs Jacques and Laurent Pourcel, Intuitions by J., the “salon de

the romance of a Voyage Immobile, or travelling within the hotel;

gourmandises” (a tea room specialising in French confectionary)

an original concept designed by internationally-renowned architects

created by the World Pastry Champion, Jérôme de Oliveira, who

Marc Hertrich and Nicolas Adnet.

is also responsible for the desserts in the restaurant, the Spa Cinq Mondes, the roof top with its infinity pool and bar lounge

Inspired by the church opposite the hotel, the well-named Notre Dame de Bon Voyage, at the foot of which Napoleon bedded down.

just a few reasons to come and discover our 5-star hotel...

Each object, sourced from the four corners of the globe, each paint-

ing in the lobby, is like a travel log inviting guests on a unique journey. The decoration, with influences from across the five continents,

Partner of WORLDHOTELBOOK.com

Leopard. Let yourself be seduced by its light wood finish, its deep seats, its objets d’art, its Jacuzzi on the fly bridge and its three excellent cabins. COCA VI can house six people to stay and up to 12 guests for a daytime cruise. The boat is equipped with various sporting accessories (jet ski, water skis, sea kayak) and offers a large choice of options: mini-cruise between Monaco & Saint-Tropez, romantic dinner around the Lerins islands, etc. www.five-hotel-cannes.com • www.designhotels.com

Authentizität und alpine Eleganz! Geschaffen mit Stoffen, Möbeln, Betten, Matratzen, Sofas und Polsterungen exklusiv von home INTERIOR. Zum Beispiel im Hotel Alpina Dolomites***** auf der Seiser Alm in Südtirol. Zum Beispiel bei Ihnen zu Hause ...

Kuwait

flower power deluxe

This hotel looks just like a multicoloured Missoni picture-book.

colours and the dramatic sea view is simply breathtaking.

The mixture of glamour, opulence, vibrant colours, striped, zigzag and dotted patterns is irritating, yet very impressive because

Thanks to this hotel, Kuwait City’s public awareness has grown

of its sophisticated composition.

tremendously among travelers. Has this made you curious? So why don’t you treat yourself to a little ‘time out’?

The Hotel Missoni Kuwait overwhelms its guests with the Italian fashion house’s colourful aesthetics perfected by the design col-

Tip: There’s another Missoni hotel in Edinburgh and two further

laboration between Rosita Missoni and the famous international

hotels are soon-to-be-bornin Muscat and Bahia.

architect Matteo Thun. The concept of the house also reflects the potpourri of colours. It’s a luxurious multi cultural mix of global influences. Various restaurants offer its guests Mediterranean as well as Arabic specialties and the Six Senses Spa mixes locally themed treatments and traditional Asian therapies. The individually designed rooms

www.businesstraveller.com • www.onlinepresse.info

are decked out in typical Missoni style with opulent and vibrant

www.hotelmissoni.com/hotelmissoni-kuwait

wel come to p a radis e.

Rest aurants Denmark, Copenhagen Great Britain, London Italy, Milan

www.worldhotelbook.com

Spartan Perfection

Awards

The Noma is a 2 Michelin star restaurant situated in the Danish

For the second consecutive year, the Copenhagen restaurant

turned into North Atlantic House (Danish: Nordatlantens Brygge).

Noma tops the world’s best restaurant list. Restaurants from

The restaurant’s name is an acronym of the two Danish words

20 different countries made it into the annual San Pellegrino

“nordisk” (Nordic) and “mad” (food).

capital Copenhagen. The restaurant opened in 2004 and is located in an old warehouse in the Christianshavn neighbourhood, which was

“World’s 50 Best Restaurants” ranking, compiled by over 800 international restaurant industry experts, food critics and chefs.

The famous head chef René Redzepi mainly uses local produces from

(www.theworlds50best.com).

across Scandinavia, especially fish, vegetables and special, unusual

2011 2010 2009 2008 2007

1st Place 1st Place 3rd Place 10th Place 15th Place

local herbs and is noted for his reinvention of Nordic cuisine. Worlds Best Restaurant Worlds Best Restaurant

Will Noma defend its title in 2012?

Worlds Best Restaurant

On 31 April 2012 we will know...

Worlds Best Restaurant Worlds Best Restaurant

Since 2008 2 Michelin Stars www.handelsblatt.com • www.theworlds50best.com • www.welt.de

2008

René Redzepi named International Chef of the Year

www.noma.dk

Mashed Potatoes with Lumpfish Roe & Crispy Chicken Skin

René Redzepi / Noma / www.welt.de

Recipe for 4 Servings

Ingredients Lumpfish roe: 400 grams cleaned lumpfish roe • salt • sugar

1 hour, until skins are golden in hue. Once crispy, break into

Chicken skin: 4 large pieces chicken skin • salt

smaller pieces.

Bread Crumble: 2 pieces toast, frozen • 4 tablespoons butter Mashed potatoes: 8 Ditta potatoes • ¼ liter heavy cream • ¼ liter

For the Bread Crumble: Tear the bread into fine pieces and toast

whole milk

in butter until golden brown. Season with salt.

To Assemble and Serve

For the Potatoes: Peel the potatoes and boil in salted water until they are completely tender. Keep warm until serving. Bring the heavy cream and the milk to a boil. Keep warm until serving.

Special equipment: potato ricer • 4 tablespoons of chopped shallots • 1 tablespoon of chopped chives • 1 tablespoon of

To Assemble and Serve: In a large, deep plate or bowl, spoon out

chopped parsley • 1 tablespoon of chopped dill

a bit of the roe and stick a few fragments of the crispy chicken skins into the roe.

Method

Place the bread crumble, shallots, and chopped herbs alongside

For the Roe: Season the roe with salt and sugar, to taste.

ricer tableside, and drizzle the cream mixture over the food, let-

the roe in a few straight lines. Press the potatoes through a potato ting the guests mash their own potatoes.

For the Chicken Skin: Preheat oven to 160ºC, clean the chicken skin and spread it flat on a baking pan lined with parchment paper. Season with salt, place another piece of parchment paper on top of the skins, and top with another baking pan. Bake for

Connecting people & the industry Wir verbinden die Branche

Cook & Win! Show us how good you can cook & post a photo of this dish on WORLDHOTELBOOK.com before 5 May 2012 & win the cookbook by Noma head chef René Redzepi! www.worldhotelbook.com

Mourad Mazouz

“ My success in both Paris and London led to many partnership offers from entrepreneurs and investors. I always resisted the temptation of an easy expansion, instead focusing on developing my places and expertise with discernment and no sense of urgency. I need to feel and experience the spaces I create as they come to life. I’m not a chef and I’m not a businessman with a multitude of chain restaurant brands either. I’m a restaurant owner, food is the central element, and what I care about is the heart and soul of each and every restaurant I create. I wouldn’t be content with just replicating a certain style like a formula.” Mourad Mazouz was born in Algeria in 1962; he moved to Paris in 1977 and has been living in London since 1995. Mourad opened his first bistro Au Bascou in Paris in 1988. Since then, he has launched the 404 restaurant in Paris and the phenomenally successful Momo

London

Restaurant Familial in London in 1997, which won the Evening Standard ‘Bar of the Year’ award in its first year of trading. In 1999, Mourad expanded Momo by opening the Mo’Cafe next door, an innovative venue concept of Bazaar and Kemia (Arabic Tapas). He also financially supported and the launch of Michelin Starred restaurant Club Gascon in Smithfield Market. In 2002 Mourad opened his most

The cuisine at Momo Restaurant Familial sparked British inter-

visionary project to date, Sketch, with three Michelin starred chef

est in every element of North African & Middle Eastern food and

Pierre Gagnaire. A tribute to superb gastronomy and cutting edge

culture. Our menus are created to represent traditional North

art, Sketch is now a London institution having won a host of ma-

African & Middle Eastern cuisine, alongside more contemporary

jor awards including its first Michelin star in 2005. In 2006 Mourad

dishes using the region’s local ingredients and spices. The result

opened Almaz by Momo restaurant in Harvey Nichols Dubai, a su-

is a collection of North African food fit for a king, which makes a

perb amalgamation of modernist North African design and food.

statement without being overly exotic.

In 2008 the Prada Foundation has asked Momo’s team to operate

Kemia bar at MOMO

the Double Club “Pop up Restaurant & Bar”, an installation of a Congolese and Western bar and Restaurant by world renowned artist Carsten Holler. At the same time, Mourad opened Derrière in Paris.

MOMO

Home-made cocktails, beers, wines and spirits are available all

Mourad has published a culinary journey through North Africa, The

night in the Kemia Bar. Try the “Momo Special” (a blend of vod-

Momo Cook Book (2000) which has subsequently been translated

ka, fresh mint & ... a little something else), the “Marrakesh O’

into five other languages, French Spanish, English, Dutch and Ger-

Marrakesh” with rum and Pommery champagne, or have a beer

man.

from Casablanca. If you are feeling peckish, we serve Moroccan

Mourad is also the founder of Mo’Zik record label, which aims to cre-

and Mediterranean tapas, food to share with your friends and to

ate a diverse musical universe that crosses the boundaries of Eastern,

eat with your fingers.

Western, contemporary and traditional music.

You will find MOMOS in london, Paris, Dubai, Beirut. Enjoy!

www.momoresto.com

Milan „Mucche e Buoi dei paesi tuoi“ means „Cows and oxen from your home country“ (not quite as sonorous as in Italian) and has been the epitome of high-quality meat in Milan since 150 years. Meanwhile, the former butchery is a modern, cosy restaurant and features a big show kitchen. The main attraction, at noon and at

In the name of bread

request. We recommend: Il carpaccio di Chianina IGP massaggiato al sale il cono di frittelle di manzo il pollo rosolato allo spiedo aromatizzato alle erbe e la salsiccia al metro di maiale nero di caserta www.muccheebuoi.it

pizza and enjoy the amazing bread. Delicous... The pepperoni on it was a cut above the usual stuff and they had some very good gorgonzola cheese on top as well. We also tried the passion fruit cheesecake and its flavour was so intense it was out of this world. Next up was my favourite, the

night, is meat. The restaurant only uses ingredients of known origin and and provides detailed information to guests on

Pricey? A bit, sure. Worth it? Definitely! Get some freshly baked

Owner Rocco Princi opened his first bakery in 1986. He now has four stores in Milan and one in Soho, in London.

ricotta tarte which was so milky and creamy. To finish off we had some tea which also had a really intense flavour.

From the outside this pasticceria/restaurant looked very exclusive and expensive but it also looked darn good. The interior of this huge café is exquisite and the wooden oven can even be seen in all its glory from the outside in its own special chamber. For such a large place the seating was limited given how busy it was. They even have stone plinths to stand next to and eat on! www.princi.it

+ Incredible flavours + Cool interior + Good looking staff + Consistently amazing

17.4.22.4.2012

Peo le

projects

www.worldhotelbook.com

May - June 2012

Alte M

ünze -

Berlin

2011 -1

WORLDHOTELBOOK.com had the great pleasure to meet with

crosses your mind...if these halls could talk. It’s a warm and at

designhotels.com. and visit the PRET A DINER & COOKIES

the same time mysterious welcome and you kind of dive into a

CAGE at the ITB 2012 in Berlin. PRET A DINER is currently

different world. No matter where you look, there’s so much to

taking a well-deserved break before its take off in London in

discover! Here remains of the communist era like an old slogan,

May and June 2012...

there vintage lamps and furniture combined with light installa-

We’re looking forward to it!

tions by Olivia Steele.

Klaus Peter Kofler KP

several prop room pieces of the film studio Babelsberg. Klaus Peter Kofler has worked in the diverse catering business for many years (CEO Kofler & Kompanie AG) and knows exactly how far he can go. It’s a perfect unity of mysterious ambience and excellent food. For six weeks, three chefs, each awarded with a Michelin star, will spoil you with delicious food prepared with regional produces.

Remember Berlin 2011: Pret a diner, that’s the combination of excellent food and avant-garde for anyone who wanted to be part of it. It’s the first time that KP makes this event, which originally used to be only from friends for friends, public. You were in, if you were part of it. People would meet at mysterious, off-mainstream locations, enjoy delicious food and drinks, party and be inspired by new food, design or cooking trends. Klaus Peter Kofler is a visionary with clear objectives. He wants his guests to enjoy with all their senses and re-interprets luxury, “These days the biggest luxury is if we’re surprised or thrilled by something or someone. Guests want to feel special, they want to

Watch the London Trailer 2012 !

The furnishings are an opulent mix of vintage, private pieces and

be part of something special, like a magical world where they can escape the humdrum of everyday life. We set the framework for that.” For the event in Berlin, the gray, slightly mouldy halls of the “Alte Münze”, an old coin factory, were turned insight out. For days

The combination of unique location, interesting guests and high level cuisine creates an inimitable, electrifying ambience that spreads across the rooms. The chefs themselves bring the courses to the table, talk to the guests, and answer questions. And that’s a good thing, because the image of the chef needs to be cleaned up. Yesterday’s big-bellied, non-communicative maniac who crudely rants and raves at the staff has given way to the handsome and physically fit chef who, with considerable eloquence, can not only enlighten his guests about the dishes he prepares for them but hold forth with equal aplomb on any current topic as well. Pret a diner – a true highlight & definitely worth a trip! What are you waiting for? Book a flight to London & marvel at it in reality!

and nights, craftsman, interior architects, catering experts and many volunteers rushed through the rooms in order to arrange the numerous installations, tables, chairs, lamps, the show kitchen, decoration, etc. perfectly and make it all work. When you enter this wonderworld, one thought automatically

www.tip-berlin.de • www.pretadiner.com

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