FYUZN Delightful Gastronomics V.1.2 November 2022 by Premier Digital Life

FYUZN DELIGHTFUL GASTRONOMICS

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N ovember 20 22

D ear Readers,

O nce again, we have come up wit h an issue t hat aims t o delight . From last mont h's Belgian rest aurant t o T hailand's best is an explosion of exquisit e molecular gast ronomy experience. A nd yes, t he M ichelin-st arred rest aurant is a four-t ime A sia's Best Rest aurant and 4t h in t he W orld in 20 19 and debut ed t he new rest aurant in 20 21 as t he H ighest N ew Ent ry A ward at 5t h wit h a name synonymous wit h perfect ion, G aggand A nand. From T hailand t o Saudi A rabia's N EO M led us t o France, where t he O rient Express ret urned t o life t o cont inue it s journey t o t he most amazing places in t he W orld. W e have always loved places t hat boast of hist ory, so we t ook t ime t o t ak e snapshot s at a cafe museum in Lviv, U k raine, where t he most ancient cameras can be found. M ore int erest ing t ast es await us in Puglia for t he famous N egroni wine, plus updat es on t he 20 24 O lympics in France. If t hat doesn't t ak e you on an excit ing journey, we don't k now what else will. N ovember is T hank sgiving mont h, and we all have much t o be grat eful for. T here's pure joy in living wit h a purpose t hat enables oneself t o give back t o ot hers t hrough t he gift s we are blessed wit h. Life is a blessing, especially t o t hose who can wit hst and t he most challenging economic barriers of our t imes, which brought us back t o refreshing our why's - t hree t hings JO Y , PU RPO SE, and C O N N EC T IO N . W hat are you t hank ful for?

Premier, Sapere A ude

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Mother Nature's Son "I am G aggan A nand, rebel N o.22, and wit h my rebels we have built a place where we will do our best t o give you a memory of a lifet ime. A memory of happiness from a rest aurant creat ed as an act of Love." - G aggan A nand © Gaggan Anand

G aggan A nand

H eavenly Sky

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"I t ook an assignment here on a consult ing project and immediat ely fell in love wit h Bangk ok and it s people, it s food, and it s lifest yle. I t ook all of t his and made t his cit y my home. I work ed non st op unt il N ovember of 20 0 9 and finally felt compelled in my brain and soul t o do my own t hing. T hat ?s when t he idea for ?G aggan?happened t hen t he realit y sprang t oget her fast er t han I had imagined." G aggan A nand

Yesterday © Gaggan Anand

G aggan's Joy Everyt hing in life manifest s wit h our W H Ys. A nd t here you go, ask ing, "W hy"? For C hef G aggan A nand, his journey and discovery rely on t he food he mak es, and he cont inues by sharing it wit h t he willful people who appreciat e his mast erful creat ions. If you'd ask him when his int erest in food began, he would share moment s wit h his family, specifically wit h his fat her. "T hat ride on t he back of my fat her's mot orcycle t o t he Sunday wet mark et was one of t he moment s. W e would get fresh produce and creat e a menu t hat we would cook t oget her, which became one of my fondest childhood memories. I was always caught st ealing food from t he pot s while dishes were cook ing. I would dip pieces of bread int o simmering curries, and t his simple act creat ed such fond memories of food." Int erest ingly, we found his creat ions amazingly creat ive, and so does his name. V ocabulary challenging as it seems, his Indian name does mean so much more. G aggan means "heavenly sk y," and A nand means "joy or happiness." A nand was born in K olk at a, India, t o Punjabi parent s. H e was init ially more int erest ed in music t han cook ing and performed as a drummer in local rock bands before beginning his culinary career. "T he first t hing I ever cook ed was inst ant noodles when I was six or seven years old. I cried aft er cook ing it because it didn't look lik e t he pict ure on t he pack aging. I grew up cook ing wit h my parent s, eat ing home-cook ed food wit h conversat ions around t he dinner t able, and discussing menus and dishes t o be cook ed and served at celebrat ions and fest ivit ies. T hank god cook ing is not work , but rat her an act of love and affect ion from you t o your loved ones." T here is no doubt of a direct correlat ion bet ween music and food; G aggan is among t he few chefs we k now who rock ed even before t hey could cook . H e is, in fact , more inclined t o play drums and be a serious musician t han cook back in his t eenage years. U nfort unat ely, he k new music wouldn't put food on t he t able, so he opt ed t o cook . Lit erally. H e at t ended Trivandrum's cat ering college, IH M C T K ovalam (Indian Inst it ut e of H ot el M anagement and C at ering Technology). A ft er receiving a diploma, he began work ing as a t rainee wit h t he Taj G roup. A nand lat er left t he Taj G roup t o pursue a career cat ering in K olk at a and ran a home delivery service from t he Tollygunge area. H e lat er moved t o Bangk ok , where he began work ing at Red, a rest aurant specializing in cont emporary Indian cuisine. From t here, he served as t he first chef of Indian descent t o int ern wit h Ferran A drià's research t eam at elBulli. H e also began work ing at various rest aurant s in Bangk ok , a process t hat A nand st at ed was frust rat ing because t he businesses "just didn't want anyt hing different ." T his frust rat ion led him t o propose t o some friends t hat he open his rest aurant , G aggan. "20 0 7 mark ed a massive change in my life as I arrived in Bangk ok on t he 14t h of February (V alent ine's D ay) ironically running from my past life? and direct ly int o t he arms of my fut ure." FYUZN

"T his chapt er of my life began wit h a dream, A dream t o change t he ugly st at us of Indian cuisine in t he world and bring t o it a philosophy of progression t o make my cuisine equally great among t he ot hers. ?G aggan? and it s success was innumerable, unable t o be measured by any proport ions of t he t ime. In 9 years of achieving success wit h awards, t rophies, popularit y, and fame we had filled our st omachs but we had no appet it e." - G aggan A nand? A nand opened his own separat e rest aurant in Bangk ok named 'G aggan A nand' on N ovember 1, 20 19, aft er a split wit h his part ners. In 20 21, ?G aggan A nand? debut ed on ?A sia?s 50 Best Rest aurant s? at N o.5, which also earned t he rest aurant t he H ighest N ew Ent ry A ward 20 21. A nand also has invest ment s in ot her rest aurant s in Bangk ok . H e opened a st eak house named M eat licious and part nered wit h T homas and M at hias Sühring t o open Sühring, a modern G erman rest aurant t hat placed 13t h in t he A sia's Best Rest aurant s as report ed by Rest aurant magazine.

We Can Work It Out

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O N E W IT H T H E REBELS

"O ne of t he most powerful moment s of my life was finding t hat my t eam of 65 rebels defied t he promises of money and inst ead chose love and loyalt y. T hey defied greed and from t his we were given t he st rengt h t o follow our passions. I became t he leader of a band of rebels who wouldn?t work for money, or fame, or recognit ion but simply t o express our love as a family running a rest aurant ." - G aggan A nand

" T hose who rebelled wit h me and work wit h me are now my family t oo, a t ribe of different personalit ies, charact ers, mad and wild people who have t aught me t he best lessons in life. M O N EY C A N ?T BU Y LO V E. A ll t hose awards would have absolut ely no meaning if I didn?t have t hese rebels by my side. T hey are my biggest pride and joy. T hey are my st rengt h." G aggan A nand

Can't Buy Me Love

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Y O U H AV E T O BEG IN A N EW JO U RN EY FRO M T H E BO T T O M O F T H E M O U N TA IN

"O n t he 1st of A ugust 20 19 we had rent ed a new place wit h t he int ent ion of opening a new rest aurant in record t ime, approximat ely 3 mont hs. I left all my fame, awards, t rophies, and st ars behind t o be buried wit h t he fondest memories of my old advent ures. A s my M om always says ?You have t o begin a new journey from t he bot t om of a mount ain,? so here we were st art ing fresh. In 2 odd mont hs we not only put t oget her a new rest aurant , but I was able t o spend more t ime wit h my wife, Pui, and my daught er, Tara and realizing t hat I would always value family over fame. I realized t hat my family is my great est mot ivat ion and my great est source of happiness." - G aggan A nand © Gaggan Anand

The Long & Winding Road FYUZN

Across the Universe

G aggan A nand's most recent undert ak ing is a collaborat ion wit h C hef A gust in Balbi of one M ichelin-st arred A nd? t o host a one-night -only culinary event in H ong K ong on 8 N ovember wit h a 7-course menu. t hedrink sbusiness.com © Gaggan Anand

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Set Fire To That Lot! N ewly opened t his O ct ober is M s M aria & M r Singh at 43 C raig Road, in Singapore. It is anot her brainchild of G aggan A nand . A fusion of M exican and Indian cook ing which he developed during his 14 - day quarant ine when he had C ovid-19. It s concept is befit t ing mult i-cult ural Singapore as? t he casual dining M exican-Indian rest aurant is based around a fict it ious origin st ory t hat reflect s t he love affair bet ween a M exican girl and an Indian boy. Reservat ions are now open and only available t hrough ht t ps:/ / www.mariaandsingh.sg/

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Norwegian Wood ?For a lot of us, t he pandemic has given us ourselves back . I st art ed being healt hier; more physical. T his period has made me realize t hat we did not have enough chance t o reconnect wit h ourselves as people. C hefs lik e me were machines t hat were made famous and when we got t hat fame, we did not k now how t o cont rol it and we got addict ed t o it .? G aggan A nand , T he W orld's 50 Best

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Shades of Orange

?I do not k now if I will be successful; I do not k now whet her I will fail. But t oday I live wit h respect and most import ant ly, I?m a much happier and cont ent ed person.?- G aggan A nand , T he W orld's 50 Best FYUZN

Meat City

"T his is when I found love and soul in food. Food t hat was humble. Food t hat was Indian. I want ed food t hat t ast ed lik e t he memories from my childhood. T hings t hat were domest ic, accessible, and easy t o relat e t o. I gained knowledge t hrough precious exposure t o t alent ed home cooks and fant ast ic H alwais (domest ic cat ering and st reet chefs). M y sk ills soared from t heir inst ruct ion and I st ill use t his k nowledge in my cooking st yle t oday. A long t he way I ran a cat ering company where I not only made mist akes and got all of t he necessary cut s and burns but also became t he chef, rat her t he person I am t oday." - G aggan A nand on his arrival in Bangkok, T hailand FYUZN

I'll Follow The Sun

"Life is a circle. You st art from not hing and t hen you go on a pat h which appears t o be your dest iny, but becomes your curse. W inning all t hose years lost me a lot of friends, but when I was N o.10 , t hey loved me. I feel back in t hat k ind of place right now." - G aggan A nand, T he W orld's 50 Best

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N EO M names first part ner hot el brands wit h Ennismore

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Ennismore announced as inaugural partner for mountain tourism destination TROJENA, with its brands 25hours Hotels and Morgans Originals two of the first to be unveiled NEOM?s Hotel Development division, with its bold vision to shape a new frontier for hospitality, aims to redefine the future of the industry with imaginative concepts, iconic properties and extraordinary guest experiences

NEOM, Kingdom of Saudi Arabia, October 17, 2022 ? Hotel Development, the NEOM division responsible for building a future-centric hospitality ecosystem in the northwest corner of Saudi Arabia, has signed its inaugural hotel partner, Ennismore. With a blank canvas and no legacy infrastructure, Hotel Development will capitalize on the region?s potential to establish a new era for the industry ? one of imagination and a sense of duty to guide and inform how humanity engages with our world. The division will also support NEOM?s bold ambitions to attract more than five million visitors by 2030. The agreement signed with Ennismore, the world?s fastest-growing lifestyle hospitality company, corresponds with Hotel Development?s main goal of establishing global partnerships. The inaugural tie-up will see two of Ennismore?s iconic brands ? 25hours Hotels and Morgans Originals ? open properties in TROJENA, NEOM?s mountain tourism destination that features a ski village. Chris Newman, Executive Director, Hotel Development at NEOM, said: ?Hotel Development aims to accelerate human progress by redefining how we travel, stay, and live. Our partnership with Ennismore echoes our mission to pioneer in the space of experiential hospitality in a way that shapes the future of hotels in the Kingdom and beyond. With a shared passion for developing differentiated and imaginative hospitality concepts, we look forward to seeing this relationship ? and others like it ? flourish.? Philip Gullett, Executive Director and Region Head, TROJENA, said: ?The mountains of TROJENA are set to become one of the most awe-inspiring destinations the world over. Both 25hours Hotels and Morgans Originals are ideal brands for TROJENA as we look to deliver extraordinary experiences for residents and visitors seeking luxury, adventure, entertainment, livability, and escape from the status quo.? Gaurav Bhushan, Co-CEO of Ennismore, said: ?25hours Hotels and Morgans Originals are lifestyle brands rooted in creativity, bringing design-focused spaces and authentic culinary experiences, creating deep connections with our guests. As we grow globally, we are excited for our brands to open in TROJENA, a unique setting, which will attract both local and international visitors.? The 25hours team, together with founder Christoph Hoffmann and Berlin?s Studio Aisslinger are working on a bespoke story and design concept for TROJENA. The narrative is inspired by the futuristic architecture of the building and will include nods to science-fiction movies as well as to the alpine heritage of the brand. The 25hours Hotel will have an in-house cinema, a farm-to-table restaurant, a bike workshop with co-working, as well as a rooftop restaurant with pool. The Morgans Originals hotel will be designed to transport guests from the surreal and natural landscapes of TROJENA, into a world rooted in the iconic cultural legacy of the brand. The hotel will feature four world-class dining outlets and a 2,000-meter destination spa and bathhouse, in addition to an architecturally significant ski slope roof and rooftop pool bar overlooking the dramatic TROJENA mountains. The hotel will also feature an eight-story vertical core with microclimates and immersive art experiences that will showcase the individuality of the brand.

Early enabling construction works have already commenced in TROJENA, with the main construction work on the ski village due to begin at the end of 2022. In addition to hospitality, the village includes residential components centered around a public plaza, as well as high-end retail and dining experiences. The sides of the mountain extend onto the roof of the village, creating a stunning ski slope skyline that can be activated year-round through various adventure sports facilities. Tasked with driving the establishment of a world-class tourism sector, Hotel Development aims to serve the diversification goals of Saudi Vision 2030. In addition to forming strategic partnerships, the division will work alongside tourism sector partners on nurturing ambitious talent and proud Saudi ambassadors who will form the bedrock of the industry. Championing a culture of diversity and expertise, the division aims to build an ambitious workforce empowered to ideate boldly and reimagine hospitality from the ground up.

NEOM is an accelerator of human progress and a vision of what a new future might look like. It is a region in northwest Saudi Arabia on the Red Sea being built from the ground up as a living laboratory ? a place where entrepreneurship will chart the course for this new future. It will be a destination and a home for people who dream big and want to be part of building a new model for exceptional livability, creating thriving businesses and reinventing environmental conservation. NEOM will include hyperconnected, cognitive cities, ports and enterprise zones, research centers, sports and entertainment venues and tourist destinations. As a hub for innovation, entrepreneurs, business leaders and companies will come to research, incubate, and commercialize new technologies and enterprises in groundbreaking ways. Residents of NEOM will embody an international ethos and embrace a culture of exploration, risk-taking and diversity. FYUZN

Ennismore is a creative hospitality company with a global collective of entrepreneurial and founder-built brands with purpose at their heart. It curates and manages unique properties and experiences in some of the most exciting destinations worldwide. Founded in 2011 by entrepreneur Sharan Pasricha MBE, Ennismore and Accor entered a joint venture in 2021 to create a new autonomous entity, with Accor holding a majority shareholding. Creating the world's fastest-growing lifestyle hospitality company, it brings together Ennismore's know-how in building brands with creative storytelling, design, and authentic experiences, with Accor's wealth of knowledge in delivering scale, network growth and distribution. Under the leadership of Sharan Pasricha, Founder & Co-CEO, and Gaurav Bhushan, Co-CEO, Ennismore comprises 14 brands - with 101 operating properties and further 137 in the pipeline - and a collection of over 150 culturally relevant and diverse restaurants and nightlife destinations. Ennismore puts innovation at the center of everything it does, with four dedicated in-house specialist studios, which obsess every guest touchpoint including Carte Blanched ? a fully integrated F&B concept platform; a creative studio of interior and graphic designers; a digital product and tech innovation lab, and a partnerships and collaborations division. Ennismore has been included in Fast Company's World's Most Innovative Companies lists in 2020 and 2021; ranked # 29 in FT1000: Europe's Fastest-Growing Companies; and is part of FT Future 100 - the UK's fastest-growing businesses that are shaping the future of their sector. The Ennismore brands: 21c Museum Hotel, 25hours Hotels, Delano, Gleneagles, Hyde, JO&amp;JOE, Mama Shelter, Mondrian, Morgans Originals, SLS, SO/ , The Hoxton, TRIBE and Working From.

Sharan Pasricha,MBE , Founder & Co-CEO, Ennismore

In November 2020, French hospitality giant Accor announced that it had entered a new partnership with Ennismore, an innovative, independent operator, in order to form the world?s leading lifestyle entity ? bringing together two of the sector?s biggest players in a game-changing move, which would set the tone for a myriad of exceptional, guest-centric experiences under 12 world-class brands. hotelnewsme.com ACCOR Group

Gaurav Bhushan, Co-CEO, Ennismore CEO, Accor Lifestyle

Mark Willis, CEO India, Middle East, Africa & Turkey, Accor

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FAST FACTS ABOUT ENNISMORE'S FOUNDER AND CO-CEO, SHARAN PASRICHA, MBE Pasricha was appoint ed Member of t he Order of t he Brit ish Empire (MBE) in t he 2022 Birt hday Honours for services t o t he hot el indust ry. He is an Indian born ent repreneur based in London, England. He prefers Bowie over Dylan. His view on Email et iquet t e: "You have t o respond wit hin 24 hours. I have t wo assist ant s who make sure we keep up. In my early years on t he hust le, I wrot e t o hundreds of people and rarely got replies, so I value t he import ance of get t ing back t o people." On Social Media: "I?m not really on social media, but I spend a lot of t ime on Workplace from Facebook. Most of our 3,000 people are not in front of a comput er, so we communicat e int ernally using chat and livest reams on our phones. It ?s been a revelat ion." W here he get s his news: "On my phone. I use t he BBC, FT and Times apps." Binge Wat ch Choice: The Loudest Voice W here he get s his clot hes: "I rarely go t o shops, but I buy from Mr. Port er? I like Thom Sweeney and James Perse." How much he t rust s his gut inst inct : "Too much, somet imes. I have no t raining in hospit alit y, so it ?s all int uit ion. Now we have t housands of employees. It has become a science as much as an art . But you st ill have t o feel t hings in t he pit of your st omach? no spreadsheet can change t hat . " W hat would make a big difference in his life: Teleport at ion

Source: robreport .com FYUZN

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ORIENT EXPRESS, ARTISAN OF TRAVEL SINCE 1883, ANNOUNCES THE RETURN OF ITS LEGENDARY TRAIN IN A NEW AND UNIQUE FORMAT

Almost 140 years after t he first Orient Express luxury t rains changed rail t ravel forever, t he legend cont inues w it h t he official announcement of t he upcoming launch of t he fut ure Orient Express. Architect Maxime d'Angeac has brought t he legendary railroad sensat ion back to life by dreaming up a brand-new t rain concept . His contemporary vision of luxury and ext reme comfort w ill pay t ribute to t he legacy of t he Orient Express. Beginning in 2024, Orient Express w ill invite t ravelers to relive t he legend aboard 17 original Orient Express cars dat ing back to t he 1920s and 1930s, adorned w it h except ional décor ? a set of cars formerly know n as t he ?Nost algie-Ist anbul-Orient-Express.? © ACCOR Group FYUZN

This is the story of a train born from a dream, one that defies time. Today it has been reimagined by architect Maxime d?Angeac. An original design, inspired by the 1920s, created with the codes of contemporary luxury. On the occasion of Contemporary Art Week in Paris, Orient Express, part of the Accor Group, will unveil the design of its future train at an exclusive location in the 7th arrondissement in Paris, from October 17th to 21st. The new designs will also be shown at Design Miami/ from November 30th to December 4th 2022 in Miami Beach, Florida

IN SID E M A X IM E D ?A N G EA C ?S V IV ID IM A G IN A T IO N

Known for his collaborations with the houses Daum and Hermès in partnership with the American designer Hilton McConnico, Maxime d?Angeac has been behind several prestigious restoration and decoration projects for the past 20 years ? from the Maison Guerlain on the Champs-Elysées to breathing new life into the apartments, castles and private villas entrusted to him. Fascinated by the great revolutionary artistic movements, in love with the Italian Renaissance as well as Art Deco, a lover of travel novels, a follower of the stories of Jules Verne, Henry Miller and the post-apocalyptic comic book Transperceneige, the architect took on the challenge of reinventing the legendary Orient Express. A human adventure. The project of a lifetime. Designing a new destiny for a legendary train.

A DREAM "The st art ing point of t his fabulous project is a dream. A contemporary story t hat sprung from t he legend of t he Orient Express. It ?s a project ion into an era ? t he 1920s ? and into t he cult ure of luxury and it s art isans. It all began w it h draw ings, sketches and models made by hand. The work is met iculous just like it w as in t he past . By slipping into t he shoes of it s creators, from René Prou to Suzanne Lalique, I t ried to reinterpret t he history of t his legendary t rain, not only w it h nost algia, but w it h a desire to extend it s history, to t ransport us to anot her place. As if it w as all a dream." © ACCOR Group

- Maxime D?Angeac FYUZN

A TECHNICAL CHALLENGE "The fut ure Orient Express is first and foremost a technical challenge. It is an object in mot ion, complex, defined by t he beaut y of rhyt hm and by t he law s of gravit y, t raversed by technological revolut ions, by t he history of invent ions and design. From t hese principles a new and resolutely contemporary project w as built . A project on a human scale, inspired by t he not ion of t he Modulor est ablished by Le Corbusier in 1945, by t he st rict respect of proport ions at t he source of t he design, and t he permanent search for comfort on board. © ACCOR Group FYUZN

A WORK OF ART "Created like a work of art, the future Orient Express train was born from a marvel, the Nostalgie-Istanbul-Orient-Express, entirely reinvented and equipped with outstanding facilities. From this framework, a decor emerged ? one without a defined era, instead inspired by Art Deco, Empire and contemporary styles. The train?s history has been rewritten, this time transcending trends. Nothing is superfluous ? each detail has meaning. It is part engineering feat, part dream-inspiring work of art that is the epitome of French Luxury, complete with refined decor, sublimated by the savoir-faire and talent of the finest French artisans." Maxime d?Angeac, Architect of the Future Orient Express

THE REVELATION In 2015, the Nostalgie-Istanbul-Orient-Express reappeared. This legendary train had faded from sight and seemed to be forgotten forever. Yet today, it is reimagined by Maxime d?Angeac and the finest artisans in France. In 2024, just in time for the Paris Olympic Games, the first cars will be on display and passengers will be able to hop on board for the first time. Visitors will be able to get a sneak peek at the new décor of the future train. Sébastien Bazin, Chairman & CEO, Accor: "We are proud, today, to reveal the first images of the future Orient Express train. A story inspired by a dream, a timeless train, the object of all fantasies and which becomes reality. Maxime d?Angeac?s design awakens the myth with the revelation of its luxury, modernity, and French elegance. Tomorrow, the Orient Express will shine again, proud of its 140 years of history and looking to the future. The legend continues."

THE BAR CAR 140 years after t he launch of t he first luxury Orient Express t rains, Maxime d?Angeac pays t ribute to a legend by revisit ing t he decorat ive codes of t he 19t h cent ury. Under large Second Empire-st yle domes of light , each supported by four columns, t he int imate lounges of t he Bar Car emanate w it h spect acular green hues. From t he rosewood to t he marble covering t he t ables to t he bronze of t he column capit als, t he mood is ?t ravel chic.? The layout is precise and intelligent , opt imizing circulat ion on board, opening up spaces of convivialit y, roundness and freedom. The bar is t he centerpiece, w it h an all-glass counter, t he perfect t ribute to Lalique w it h a modern work of art t hat revisit s t he symbols of t he famed glasswork brand. At each t able, a clock rings out t he t ime for cockt ails and dinner. A call but ton is reserved for champagne service. Anot her but ton w ill summon t he st aff. The charm of t he past effort lessly fuses w it h t he present .

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THE CORRIDORS The corridors of the future Orient Express train are places of travel, encounters and surprises, and offer a theatrical décor. Under a vaulted ceiling, and punctuated by ?flower? lamps signed by Lalique, original pieces are recovered from the Nostalgie-Istanbul-Orient-Express, and a graphic and rhythmic carpet animates the space. The large windows, perfectly reflecting the passing landscapes, are adorned with embroidered curtains and support bars to give passengers the chance to dream, meet, and converse with each other. THE SUITES Welcome to a world of luxury where comfort and function collide. To counter the strict lines and designs of the train, Maxime d?Angeac introduced the circular shape to add softness and balance. The angles are rounded throughout the train. The windows are like paintings depicting nature. Magic mirrors play with perspectives. Here, the partitions are covered with precious wood and a leather wall that reinterprets Suzanne Lalique?s famous "rail" motifs. The headboards are covered with wooden embroidery with mother-of-pearl and bronze beads. A carpet "comet" is an invitation to reverie. The nooks are adorned with Lalique?s original "Blackbirds & grapes" panels, recovered from the original Nostalgie-Istanbul-Orient Express cars. Elliptical shelves hold newspapers, objects and travel souvenirs. Bottle holders and glasses are cleverly arranged. By "Day", the sofa and settee invite you to rest, relax and read. W hen it?s time for ?the Great Transformation? (also known as the passage to the "night" room configuration), a 2 x 1.40-meter bed invites travelers for a night of deep sleep. Discreet and surprisingly comfortable, the bathroom with sliding doors isadorned with marble and the toilets and dressing room complete the beautiful layout.

THE FUTURE ORIENT EXPRESS, THE SECRETS OF A REDISCOVERED MYTH Orient Express, artisan of travel since 1883, was born thanks to the dream of its founder, Georges Nagelmackers. Inspired by his trip to the Americas, he inaugurated the most luxurious train in the world. A legend was born. The Orient Express passed through the great European capitals, linking the West to the gates of the East. It was a magical and epic tale that ended in 1977. THE NOSTALGIE ISTANBUL-ORIENT EXPRESS At the beginning of the 1980s, Swiss-born tour operator and businessman Albert Glatt decided to resurrect the legendary train by buying up historic cars and inaugurating the Nostalgie Istanbul-Orient-Express. This dream train-cruise ran from Zurich to Istanbul and was a resounding success. In 1992, the King of Pop, Michael Jackson, embarked on his European tour, Dangerous. Under the name of the Far East Express, the train made the longest journey ever taken between Paris and Tokyo in the 1980s. Despite the achievement, the train stopped a few years later and disappeared. IN SEARCH OF THE LAST ORIENT EXPRESS In 2015, Arthur Mettetal, a researcher specializing in industrial history, conducted a worldwide inventory of the Orient Express cars for the SNCF (France?s national rail service). Over the course of his research, he discovered a providential video of a train in full motion, posted by an anonymous person on YouTube. Thanks to his perseverance ? and some help from Google Maps and Google 3D ? he tracked down the trains. "The car roofs, visible on the aerial views, were indeed those of the Nostalgie-Istanbul-Orient-Express, lined up on the border between Belarus and Poland,?he explained. AN ART DECO GEM The discovery of the treasured train took place a few months later, around 4 hours by car from Warsaw, Poland. Partly preserved, the interiors of the cars revealed Morrison and Nelson marquetry, as well as the Lalique panels, emblematic of the Art Deco style, intact and engraved with the glassware House?s signature ?blackbirds and grapes" motifs. After two years of negotiations, the owner of

the Nostalgie-IstanbulOrient-Express gave up his treasured train to Orient Express in July 2018. The architect Maxime D?Angeac took on the coveted task of writing its new history.

THE DINING CAR Spect acular and unexpected, designed w it h bot h comfort and luxury in mind, t he Dining Car of t he fut ure Orient Express reinterpret s t he codes of t he legendary t rain. Inspired by t apest ry mot ifs by Suzanne Lalique, w hich were part of t he composit ion of t he first Orient Express t rains, Maxime D?Angeac has reinterpreted t he "rail" mot if, diverted on t he part it ions t hanks to t he stoneboard. The technique w as born in t he nineteent h cent ury and used to make ornament s of moldings and ceiling decorat ions. Under a mirrored ceiling, crossed by a series of arches reflect ing a soft subdued light , napa t ables and armchairs are lined up, lit by lamps w it h shades revisit ing t he original models. A private lounge revives t he original marquet ry panels of t he t rain. In t he back, behind a glass w all, t he kitchen opens up, a space reserved for t he chef and his kitchen brigade, w here we can see t heir movement s and culinary choreography.

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A rt isan of t ravel since 1883, O rient Express sublimat es t he A rt of Travel wit h it s luxury t rains, unique experiences, and collect ions of rare object s. A nd coming soon: it s first hot els around t he world, wit h t he opening of O rient Express La M inerva in Rome and O rient Express Palazzo D onà G iovannelli in V enice in 20 24. A n addit ional project has been announced in Riyadh, t he first cit y in t he M iddle East t o announce t he arrival of an O rient Express hot el. In parallel wit h t he launch of t he O rient Express imagined by M axime d?A ngeac, O rient Express La D olce V it a will welcome it s first passengers on board it s luxury t rains in 20 24 ? mak ing up a full universe t hat will offer O rient Express t ravelers a complet e ult ra-luxury t ravel experience.

140 years ago, G eorges N agelmack ers t urned his dream int o realit y by launching t he first luxury O rient Express t rains. Today, t he legend cont inues wit h t he unveiling of t he fut ure O rient Express t rain. C omplet ely re-imagined, t he old hist oric carriages, disappeared, forgot t en, and t hen found again, are back in service. Prior t o it s launch in 20 25, O rient Express reveals it s never-before-seen décors revealed in Paris in an immersive exhibit ion. Sébast ien Bazin, C hairmain & C EO , A ccor : ?W e are proud, t oday, t o reveal t he first images of t he fut ure O rient Express t rain. A st ory inspired by a dream, a t imeless t rain, t he object of all fant asies and which becomes a realit y. M axime d?A ngeac?s design awak ens t he myt h wit h t he revelat ion of it s luxury, modernit y, and French elegance. Tomorrow, t he O rient Express will shine again, proud of it s 140 years of hist ory and look ing t o t he fut ure. T he legend cont inues.?

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Inside t he eight een carriages, t hree of which have been t ransformed int o suit es, is an ant hology of t he finest French craft s. W oodwork , goldsmit hing, marquet ry... give life t o an at mosphere over which hovers t he poet ry of a forgot t en and rediscovered world, t hat of pat ience, observat ion, t he t ime of exchanges, dressed dinners... For t his myt hical t rain, which was once decorat ed by René Prou, René Lalique, C hrist ofle... and which will t ravel all over t he world, M axime d'A ngeac has brought t oget her t he most beaut iful mat erials, elm burr, mahogany, velvet , silk , beveled mirror, cryst al... T he rebirt h of t he O rient Express is a t echnological challenge, meet ing scient ific and t echnical crit eria, and an art ist ic and aest het ic challenge where t he ent ire project has been conceived as a t ot al work of art . From t he screws st amped O rient Express t o t he innovat ive concept of t he suit es, a few mind games and an exact science of det ail will allow t ravelers t o rediscover t he great splendor of t he O rient Express. - says M axime D 'A ngeac. A unique t ravel experience, imagined t hrough a cont emporary vision of comfort and ext reme luxury. A real exercise in st yle t o t ravel t hrough t he most beaut iful landscapes of t he world in a dreamlik e and excellent way.

maximedangeac.com

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The culture of haute cuisine gets thoroughly roasted in this sharp satire from director Mark Mylod (Succession), starring Anya Taylor-Joy (The Queen?s Gambit) and Ralph Fiennes, about a destination-dining experience with unexpected surprises that get spicier with every plating. Assembling a sumptuous ensemble led by Anya Taylor-Joy (star of TIFF ?15 standout The Witch) and Oscar nominee Ralph Fiennes, The Menu offers us a seat at the table with some one-percenters about to be served more than they bargained for. A 12-acre self-contained farm-to-table paradise, Hawthorne Island represents the pinnacle of exclusive eats, serving celebrities and billionaires who think nothing of forking out $1,250 a head. The outliers in this evening?s clientele are Tyler (Nicholas Hoult), a devout foodie pilgrim, and his date, Margot (Taylor-Joy), a layperson along for the free meal. Once seated before Hawthorne?s open-concept kitchen, they are welcomed by Chef (Fiennes), who precedes each course with a monologue. He instructs them to taste, rather than eat. And absolutely no photos: the true beauty of food, Chef explains, lies in its ephemerality. Among the guests are a washed-up movie star (John Leguizamo), a tastemaking restaurant critic (Janet McTeer), and a trio of tech bros. What they all have in common are meaty secrets that each new dish hints at exposing. Only Margot seems immune to Hawthorne?s menu of manipulation ? and only she seems able to spot the vulnerability concealed beneath Chef ?s cultivated air of superiority. Written by Seth Reiss and Will Tracy, The Menu is loaded with wild twists enhanced by Mylod?s playfully ominous camerawork and inventive intertitles. As this foodie fantasy gradually transforms into a culinary nightmare, we come to savour the film?s brilliantly sinister pairings of status and guilt.

JANE SCHOETTLE / TIFF

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Director Mark Mylod Mark Mylod is a British director and producer with multiple television credits including Entourage, Game of Thrones, Shameless, and Succession. He has also directed the features Ali G Indahouse (02), The Big White (05), and What?s Your Number? (11). The Menu (22) is his latest feature.

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The sun set s, t he mount ains darken, A bird grows quiet , t he field grows mut e, People rejoice t hat t hey will rest , And I look;And wit h my heart I rush fort h To a dark t iny orchard, t o Ukraine I t hink a t hought , I ponder it , And it 's as t hough my heart is rest ing. The field blackens, t he grove and mount ains, t oo, And a st ar emerges in t he blue sky. Oh st ar! St ar! , and t ears fall. Have you already risen in Ukraine yet ? Are brown eyes searching for you In t he deep blue sky? Or do t hey forget ? If t hey've forgot t en, may t hey fall asleep, To keep from hearing of my fat e. The second half of 1847, Orsk Fort ress Taras Shevchenko.

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The FI XAGE Cafe Museum of Film & Phototechnics Lviv, Ukraine ???'???? ? ???? ????-? ?????????? ? ?????

I nter viewed by Alexander Zvir Photos provided by Alexander Zvir in Collaboration with FI XAGE

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Just as we t hought we'd seen it all, a place called FIXAGE present s it self in a very unt imely manner. Ukraine is st ill at war wit h Russia, and our cont ribut ors st ill found t he t ime t o share more about t heir cult ure and how phot ography became a major t ool for document ing hist orical event s in various count ries t hrough t he museum owner's ext ensive collect ion. FIXAGE is a place frequent ed by phot ographers and art ist s in Lviv. And it impact ed us in t he way most phot ographers or ent husiast s do. The phot o museum is an art depot where creat ives meet hist ory at it s core. Here's an int erest ing conversat ion wit h t he owner of FIXAGE and a peek at his valuable collect ion dat ing back more t han a hundred years of phot ography. PREMIER: How did "Fixat ion" come about ? Yanushevich Lubomyr ? ??? ???? ? ? ??? ??: I have been collecting cameras for over 30 years. In 2012, I went to Germany. Then I bought a retro photo enlarger through Ebay. As it turned out, the seller was a small private museum in a small tourist town near Frankfurt. In that museum, we spent the whole day talking and viewing the exposition. However, I noticed that there were only two tours in this museum during the whole day. In less than 5 minutes, small groups of tourists looked at the exhibition and left. For myself, I realized that a classical museum is boring. It was then that the idea of ??combining a museum and a cafe was born, so that visitors could not only look at cameras and rare photo equipment, but also sit over a cup of coffee or tea and chat. It took a whole year to create the quarry-museum. We found the premises, made repairs, mounted the exhibition So, in 2014, Fixation opened itsdoorsto visitors.

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PREMIER: W hy is it called "Fixat ion"? Yanushevich Lubomyr ? ??? ???? ? ? ??? ??: We chose a name for our institution for a long time. We considered various options - both "Fotokor" and "Leica". But finally settled on the name "Fixation". Because it is a photographic reagent that captures an image on film. So this name fitsperfectly into the name of the cafe-museum.

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PREMIER: W hat is t he main concept of t he cafe? Yanushevich Lubomyr ? ??? ???? ? ? ??? ??: I wanted to show people what photography used to be like. Because if for 20 years I had photo albums at home, now the pictures are stored mainly on digital media. And there are photos in the albums that are more than 100 years old, and we can look at them. And in the same phone, the photo can literally disappear in six months. Sometimes faster.

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PREMIER: Your cafe is almost second home for phot ographers ... Yanushevich Lubomyr ? ??? ???? ? ? ??? ??: Since the opening of the institution, we have allocated one of the walls of the cafe for exhibitions. At the beginning, exhibitions of artists and photographers were combined, painting and photo art were combined. An audience of true art connoisseurs gathered in the cafe. It is difficult for me to count how many exhibitions have already taken place since the opening in 2014. Active promotion on Facebook and Instagram created a wide range of visitors who could freely explore numerousexhibitions. It is not surprising, but our institution is known more in the world than in Ukraine. Before the start of the full-scale war, we had a large number of visitors from abroad, even more than from Ukraine. Some foreigners deliberately came to Lviv to visit our museum. Because just such a combination of a museum of photography and a coffee shop does not exist almost anywhere in the world. An institution that simultaneously hosts exhibitions, meetings of artists and photographers, seminars and workshops, and a place where ordinary visitors can drink coffee. Most often, such collections are kept at home, only a narrow circle of connoisseurs can view them. Probably, this is a unique project in Europe, where a large private collection is exhibited for public viewing.. The cafe-museum is self-sustaining, the exhibition is open to everyone.

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A New Pop Version Is Recorded PREMIER: Considering

t he sit uat ion in t he count ry, do you have any plans Billyer Davis wanted to produce a record version of the commercial with the New Seekers, but the group's aft t he end of t he war? manager claimed they didn't have time in their schedule to do so. Davis allowed a group of studio singers Yanushevich to record the new Lubomyr song lyric to "I'd Like to Buy the World a Coke." They called themselves "The Hillside Singers" in order to identify with the TV image. Within two weeks of the release of the Hillside Singers ? ??? ???? ? ? ??? ??: recording, it was on the national charts. Two weeks after that, Davis was able to convince the New Seekers to find the time their version of "I'd Like to Teach the (in Perfect The main thing for and merecord is that this museum continues to World work.toASing part of my soul is Harmony)," the new title for the song version of "I'd Like to Buy the World a Coke."

invested in this institution. Almost the entire design was created by me - the He took them to studio onthe a Sunday and was produced theby record became the Top 10despite hit, followed placement ofthe exhibits, lighting done my which hands. We worked, the by the Hillside Singers' version as No. 13 on the pop charts. The song was recorded in a wide range of difficult times, tourists in song the city. we10continue to work even now. languages and sold the morelack sheetof music than any in the And previous years. This cafe has already entered the history of Lviv. Therefore, I just want the The Coca-Cola Company donated the first $80,000 in royalties earned from the song by writers and museum toUNICEF workunder and delight visitors art and good coffee! publishers to an agreement with with the writers. "I'd Like to Buy Your the World a Coke"shas had a lasting with of theart public. The commercial has PREMIER: dessert and past riesconnection are a work t oo! consistently been voted one of the best of all time and the sheet music continues to sell today. The song version is being sung in school glee clubs and church choirs and played by high school bands all over the world. Thirty years after Bill Backer was stranded by fog, Coca-Cola is still more than a beverage. It is a common connection between the people of the world. Watch the?Hilltop?, Remastered - "I'd Like to Buy the World a Coke."

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At FIXAGE - Roman Biliavskyi, Yanushevich Lubomyr, Valery Leshchynsky and Alexander Zvir

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M ezcla: Recipes t o Excit e [A C ookbook] by Ixt a Belfrage 100 recipes for everyday eating with built-in wow factor, from the Ottolenghi protégé and co-author of Ottolenghi Flavor shaking up the food world. ?This is such a beautiful and joyful book!?? NIGELLA LAWSON ONE OF THE BEST COOKBOOKS OF THE YEAR: Bon Appétit MEZCLA means mix, blend, or fusion in Spanish, and in her first solo cookbook, Ixta Belfrage? loved for her inventive ingredient combinations? shares her favorite mezcla of flavors. Helpfully divided into quick recipes (for when you need something great on the table, fast) and longer recipes (for when you have time to slow down and savor the process), here are one hundred bold, impactful recipes inspired by Italy, Brazil, Mexico, and beyond. There are quick, flavorful recipes such as Giant Cheese on Toast with Honey and Urfa Butter, Piri Piri Tofu with Crispy Orzo, and Chicken with Pineapple and 'Nduja, as well as dishes to spend more time over: Chiles Rellenos with Salsa Roja Risotto, Sticky Coconut Rice Cake with Turmeric Tomatoes and Shrimp Lasagna with Habanero Oil. Creative, colorful, and always delicious, this is food for every day and every occasion. FYUZN

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Dur Hospitality signs MOU with STC?s ?Smart Zone Real Estate Company.? Aspiresto Build smart/ AI-powered Hotel within STC Square Project

Dur Hospitality has announced the signing of a nonbinding memorandum of understanding (MoU) with ?Smart Zone Real Estate Company,? a wholly-owned subsidiary of Saudi Telecom Company (stc). The MoU aims to construct an innovative hotel in Riyadh?s stc Square project, developed by stc?s real estate development arm AQALAT. As per the MoU, Dur will conduct the necessary studies to set up a limited liability company (The Project) through a joint venture with ?Smart Zone Real Estate Company,? with 80% to 90% of shares to be owned by Dur Hospitality and 10% to 20% owned by Smart Zone Real Estate Company. Once launched, the project will lease a 3,343-square-meter land within stc Square Project from Smart Zone Real Estate Company to develop and operate a full-fledged hotel project. The first-of-its-kind in the Kingdom, the hotel will offer state-of-the-art quality hospitality services, conforming to the highest international standards, and adopt cutting-edge Artificial Intelligence technologies. Upon the completion of the studies, the JV?s capital and the project development costs will be decided, and the agreement will be signed. To this, Dur Hospitality CEO Mr. Sultan Al-Otaibi expressed his pleasure in signing the MoU with ?Smart Zone Real Estate Company,?as Dur thrives on constructing and developing a hotel embracing the latest technologies. He added that this serves Dur?s strategic expansion roadmap and enhances its market-leading position in the Kingdom?s hospitality sector. Committed to delivering an unforgettable hospitality experience, Dur aims to keep pace with the growth in tourism and hospitality industries and drive efficiencies through digital transformation by promoting ultra-modern hotel products and redefining services to clients of all segments. Al-Otaibi considered the project a quantum leap in the hospitality sector in the Kingdom and the region that will bring top AI and automation experiences, providing guests with a distinctive stay while diversifying revenue streams and strengthening the tourism sector, a core pillar of Saudi Vision 2030.

In turn, AQALAT CEO Mr. Feras Albanyan stated that the hotel project is considered a crucial element of the stc Square Project which will be the first innovative mixed-use project, offering smart solutions and products to the business, retail, and entertainment sectors. He also expressed his satisfaction with partnering with Dur, which is recognized for its extensive record in developing and operating a broad portfolio of hotels across the Kingdom of Saudi Arabia. Albanyan added that the project is considered one of the smart solutions planned by stc subsidiaries that highlight stc?s strenuous efforts to deliver the best smart urban services and solutions. stc also strives to meet the highest global smart city standards by staying abreast of global technological advancement in real estate development and implementing them inside the Kingdom of Saudi Arabia.

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The stone, in Salento, adorns the houses and is an expression of an ancient and candid identity, which not even time can scratch. The history of Salento itself was written by nomadic peoples, who marked the earth with large blocks of stone called ? Menhir ? today. Menhirs were used to measure, tell, to keep track of their past. Similarly, for almost twenty years, a winery that inherits the name of these megalithic monuments among the best known in Europe aims to mark the future of the Idro Valley: the founder of Menhir Salento, Gaetano Marangelli, has decided since the birth of his cellar in 2002 to erect it following an ambitious project, that is the dream of being able to enhance the scenic and historical beauty of South Salento. The first stone laid as the basis for constructing this objective was a complex commercial activity, first as bottlers: "Our debut was Numero zero, 100% Negroamaro aged in oak barrels", says Marangelli. "A label that already spoke clearly and simply about us: our first bottle, our starting point, without even having been presented in the classic seventy-five-centiliter format. We presented it at Vinitaly for the first time in the Magnum format. After almost twenty years, it is still appreciated. It is in all respectsour little 'menhir.'" Source: Reporter Gourmet

? We want to aim to grow, but at the same time to be a track for others. Where many think that Salento stops in autumn, we can teach them that instead it is the best time to do business , to work in the cellar. Where many have seen only earth and boulders, we have seen a dream, which today is already a reality . We can do a lot for this wonderful land located near Otranto. In my opinion, thisis wine in all its expression: a legacy ?.

Menhir Salento by Gaetano Marangelli The Pope's Prefer red Wine

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Wine description by Michael Liebert Negroamaro - deep dark and aromatic The Negroamaro grape variety comes from Puglia and is even more important than Primitivo in the south of Salento - and Menhir is as southern as Puglia can get. The origin of the name is not clear, but is probably derived from a doubling of the word black (Latin "nigrus" and Greek "mavros"), since the wines are deep dark. The grape variety is known for producing beautifully dense and dark-fruity, aromatic wines. And that is exactly what the N° Zero focuses on, which is why it is only expanded in steel tankswithout the influence of wood. ...and this is how the 2021 N° Zero from Menhir tasteslike A worthy successor to the great 2020. Here, too, its inviting scent of blackberries, black cherries, ripe plums and black pepper is convincing, along with a hint of sweet spices of cinnamon and vanilla. On the palate then first the full fruit and the pleasantly soft character. Thanks to its crisp structure and gentle tannins, it also comes across as refreshingly juicy. A lot of wine for little money and a perfect everyday red that goes just as well with ham and cheese as it does with spaghetti bolognese or a relaxed barbecue evening. Glasses, temperature and suits... Drinking temperature in °C: 16-18 Glassshape: large red wine goblet Food recommendation: snacks, grilled food, pasta disheswith tomatoes Optimal enjoyment: from now until 2026 © Menhir Salento

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"I don't like to call myself a winemaker; I'm just a person with a great passion and the vision of wanting to improve the land I love," explains Gaetano. "Today, I can speak of Menhir Salento as a sum of errors that all came out well. We started with nothing, with only the aim of improving the environment, the land, and the Salento that I fell in love with and about which we still know so little. My business model is based on pats on the back and the relationship with people: without the work of my over 60 employees, there would be nothing. This is why I always aim to enhance them with a fair salary and spaces where they can work peacefully and realize their dreams. We want to be incubatorsof other people'sprojects". Photo Courtesy of Reporter Gourmet

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GOURMET, MORE LOCAL, MORE PLANT-BASED FOOD FOR THE GAMES Through the Games, France is welcoming the whole world to its table. During the two 15-day periods, Paris 2024 will be responsible for serving more than 13 million meals. From breakfast to dinner, from sandwiches to reception buffets, Paris 2024 will have to fulfill the needs of athletes, volunteers, spectators, media? and, because they all will be in France, they?ll expect to eat well! In the land of gastronomy and in the light of the major climatic and environmental challenges, it is an operational, cultural, and environmental challenge that all the players involved in the Games are preparing to embrace. What if the Paris 2024 Games were an opportunity to discover a new way of eating in the stadiums and at sports events in general? To make the Games an opportunity to put creative and sustainable food at the forefront, Paris 2024 has published its ?Food Vision?. Delivering 13 million meals ? the equivalent of 10 football World Cup tournaments ? is the largest event catering operation in the world. For any Organizing Committee, the challenge is first and foremost operational: to meet the needs of all Games audiences, efficiently and optimally. But because the next edition of the Games is taking place in France (the world record holder for time spent at the table) and because humanity is facing unprecedented climatic and environmental challenges that require the mobilization of all, Paris 2024 must also rise to the cultural and environmental challenge: to enable everyone to eat well and responsibly! Paris 2024?s ambition for the Games is to put the know-how and creativity of French cuisine at the service of more responsible eating in the stadiums and during sports events. France has a rich and committed food ecosystem: farmers, chefs, artisans, restaurant owners, caterers, nutritionists, associations? all are keen to make the Games an opportunity to showcase the best that France has to offer. Therefore Paris 2024 wanted to consult them, not only to canvas their vision and expectations for these Games, but also to listen to their expertise to define ambitious but achievable and down-to-earth objectives. In total, 120 organizations and 200 athletes were involved. The result? A document intended to guide all the partners and future service providers of the Games, towards a common ambition to feed the public of the Games.

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6 Commit ment s and 60 Sub-commit ment s t o move t he lines 2x More Plant Based Food 100% Cert ified Food Reduce Plast ic Consumpt ion Limit Food Wast e 100% Second Life Professional Int egrat ion Programs

Compared to its predecessors, Paris 2024 is raising its environmental and social ambitions with, for the first time two years before the Games, quantified objectives, structured around six key commitments These 6 commitments are then broken down into 60 sub-commitments, for each type of product or service, such as: 100% French and sustainable meat, 100% dairy products from France, 100% products from sustainable fishing, 100% free-range eggs from France, etc. The athletes will eat mainly in the Village, which will become the largest restaurant in the world, offering all types of cuisine to meet the nutritional needs and cultural habits of the 15,000 athletes from 208 territories and nations. Volunteers will share friendly moments over generous meals, made mainly from local and seasonal products. Spectators will be able to taste different sandwiches at Paris, Marseille and Lyon venues, designed by chefs using products from the French regions? The common point between all of them: healthy, gourmet and creative food, and at the same time more plant-based options, more local and at affordable prices to live the emotions of sport and enjoying yourself!

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Carrefour has come on board as a premium partner of the Olympic and Paralympic Games Paris 2024

The Carrefour Group has become a premium part ner of t he Olympic and Paralympic Games Paris 2024. Alexandre Bompard, Chairman and CEO of t he Carrefour Group, and Tony Est anguet , President of Paris 2024, signed t he part nership agreement which, for t he first t ime in t he hist ory of t he Games, sees a world leader in food dist ribut ion involved in t he great est sport ing event on t he planet . 100 years since t he Games were last held in Paris, Carrefour, wit h it s iconic blue, whit e and red branding, at t he heart of French people?s daily lives, is delight ed t o be cont ribut ing t o t his except ional event for t he whole of France. The int ent ion is for t his part nership t o spread t o ot her count ries around t he world. At it s heart is one of Carrefour?s key st rat egies: t o bring about a food t ransit ion for all. The Group has a unique abilit y t o bring all French people t oget her around t his gigant ic celebrat ion of sport t hrough it s 5000 st ores and e-commerce sit es. In addit ion, t he Group is wholeheart edly commit t ed t o t he values of Paris 2024, and is fully on board wit h t he goal of organising Olympic and Paralympic Games which are sensible, sust ainable and inclusive. Operat ing under t he t agline ?Nourishing every hope?, t he part nership is divided int o: - a project t o supply fresh produce and organic food (fruit , veget ables, cereal product s, meat , fish and seafood) t o t he Olympic and Paralympic Villages for t he at hlet es?meals, offering exposure for t op-qualit y French produce, whilst also promot ing more sust ainable eat ing. © PARIS 2024

- a branding project which, t hrough t he values of sport , promot es healt h t hrough diet , t he value of work, social bet t erment and inclusion; - a business project involving all our part ners and franchisees, raising awareness of disabilit y, nut rit ion, healt h at work t hrough sport , et c. - a commercial project , involving numerous promot ions. Carrefour will develop exclusive collect ions in a wide range of official product s licensed by Paris 2024 (clot hing, st at ionery, back-t o-school collect ions, et c.). Alexandre Bompard, Chairman CEO of t he Carrefour Group, said: ?Soon, t he heart of our count ry will be beat ing t o t he rhyt hm of t he Olympic and Paralympic Games Paris 2024. It will be a hist oric event for all French people, wit h t he eyes of t he ent ire world fixed on Paris. W it h it s popular presence, it s 5000 st ores in France, and it s blue, red and whit e logo, t he Carrefour Group wishes firmly t o cont ribut e t o t he success of t his huge celebrat ion of sport , help all French people t o t ake part , and associat e our brand wit h t he marvelous values of Paris 2024. It is wit h great pride t hat t he Carrefour?s 150,000 employees in France t ake part in t his advent ure.?Tony Est anguet , President of Paris 2024, adds: ?By welcoming Carrefour on board wit h t he advent ure t hat is t he Olympic and Paralympic Games, Paris 2024 is reaffirming it s desire t o organise Games t hat are helpful t o people and closely involved wit h t heir lives. Being among t he largest net works of local businesses in France, Carrefour will help bring t he magic of t he Games t o life for French people. Sport , healt h, commit ment t o healt hy and sust ainable eat ing, and inclusion: Carrefour shares our values and our desire t o leave a legacy which is useful t o societ y.? FYUZN

The Olympic Meal During the Tokyo 2020 Olympics around 130,000 meals were thrown away as reported and confirmed by Geoff Berkeley of Insider Games Biz in August 2021. This is a major concern for olympic organizers such as the highly anticipated Paris 2024 Olympics. Given the food shortage the world is currently experiencing, sustainability and proper planning is expected to be given careful attention. According to the latest report by the Food and Agriculture Organization, the world is moving backwards. If the current trends continue, in 2030 we will have 670 million people chronically undernourished worldwide, exactly the same as we had in 2015 when the world set the Zero Hunger initiative, pledging to eliminate hunger and malnourishment by 2030. Maximo Torero, Chief Economist of FAO said, ?The main findings of the SOFI report this year are not as good as we would have liked. The reason is simple ? the SOFI reports up to 828 million people chronically undernourished, what we call the POU (Prevalence of Undernourishment) indicator. This means an increase of 150 million more people chronically undernourished, with respect to the previous year.?

As of 2021, the global seafood industry has a market size of $165.51 billion.

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The key drivers behind food insecurity are conflict, climate change and the economic slowdown due to COVID19, which combined with growing inequalities are pushing millions into extreme poverty. Maximo Torero, Chief Economist, FAO: ?We have also seen that extreme poverty has increased substantially, we have lost close to a decade of extreme poverty reduction. We have also seen that the inequality is going up. And in addition, of course, all the indicators of nutrition are not going the correct way.? The ongoing Russia?Ukraine conflict, involving two of the biggest global producers of staple cereals, gas and fertilizer, is disrupting supply chains and further affecting prices of grain, fertilizer, and energy. In the first half of 2022, this resulted in higher food price. UN Multimedia

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FYUZN DELIGHTFUL GASTRONOMICS

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