CoutureHospitalityConcept
N 1 o
2019
Couture Cuisine
Aponiente Spain
Noma Denmark
2019
Gustu Bolivia
DolceStilNovo Italy
ACQUARELLO Germany
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62 | 65 DryingLittleTears Regine Sixt Foundation
22 | 37 NOMA COPENHAGEN Reloaded Copenhagen’s all NEW world’s acclaimed eatery Photography: Ditte Isager
8 | 20
38 | 49
APONIENTE Sustainability at its best
DOLCESTILNOVO The essence of art
The perfect combination to create a difference and a unique experience.
Dishes that are not too elaborated but in flavors.
52 | 63
17 | 22
GUSTU BOLIVIA Best in South America
ACQUARELLO Munich’s finest
A culinary & social experiment in La Paz, Bolivia, by the owners of NOMA
And the best ‘Italian Restaurant outside Italy’
76 | 79 HoteliersGuild HallOfFame Title Photo Aponiente Restaurant, Spain
Honoring and celebrating brilliance in our hospitality industry
In case you missed it
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“ La bonne cuisine est la base du véritable bonheur. The greatest dishes are very simple.
Auguste Escoffier
“
A APONIENTE
restaurant housed in an 18th century tidal mill, within The Bahía de Cádiz Nature Park, el Puerto de Santa María, inhabited by species under constant changes due to climatic conditions and tidal cycles. This old tidal mill was one of the most important in southern Europe since it supplied flour and food to a large part of the population. Unfortunately, due to the salt crisis of the 70s in Spain and the mechanization of the flour industry, this mill was left in ruins and became a garbage dump thus losing all the salt pans and the surrounding environment. Ángel León is a sailor who found the way of living, working and doing what he loves (cooking the sea) on his fishing trips with his father. Aponiente started 11 years ago in a small street, downtown el Puerto de Santa María in a place of no more than 200 sq. meters, where the seed was planted. It was unthinkable at that time that four people with no more pretensions than to make Angel’s ideas happen, nowadays has become a team of 60 souls trying to discover that blue giant from which we consume only the 20% of the resources.
“ Sustainability, gastronomy and natural surroundings combine perfectly to create a different and unique experience in the world.
“ Angel Leon
Today after three years of his move to the Tide Mill, Aponiente feels more connected than ever to the sea, not only because every day the tide comes bringing all its freshness and peace but because the incessant and passionate commitment to the sea is more alive than ever. Angel has always been in love with this historical place and did not understand how come in the middle of a Natural Park the people had been able to let such a disaster happen, until they finally transformed the Tide Mill into a different and splendid space, faithful to the marine philosophy of the enclave, fighting for recovering the salt pans, marshes and estuaries that once surrounded the place. Aponiente offers a cuisine based in the reinterpretation of the 21st century marine cuisine.
NATURE CONSERVANCY AND BIODIVERSITY The Chef of the Sea works with WWF since 2016 joining his fish responsible consumption campaign. On-site support to Embárcate con el WWF Solar campaign, public support to Fish Forward campaign, audiovisual programme and interviews to raise awareness of the people daily fish shopping habits and the impact in the ocean health. Sociedad Española de Ornitología (SEO/ BirdLife); campaign support to marine reservoirs and valuing artisan salt marshes for migratory bird’s shelter.
FINE WINES & SPIRITS Ángel León’s cuisine would be incomplete without the expertise of Juan Ruiz- Henestrosa as Head Sommelier and Dining Room Manager, where he shares his passion for local Sherry, pairing our cuisine with locally produced wine, unearthing authentic relics from the best kept secret bodegas At Aponiente’s Dining Room the symbiosis between wine, gastronomy and the fine line that separates the proximity, professionalism and local grace creates a unique language.
‘Stew of Razor clams: we cook the inside interiors of the razor clam and then we filled again the clam. Then we cook it as a classic bean stew’
‘Babà de Sanlúcar: from classic babà au rum, we use a langoustine’ sauce from the langoustine's head and salsa americana and finish with a vanilla chantilly.’
‘Sea urchin eclair: we prepare the classic eclairs filled with sea urchin royal and top with caviar and sea urchin roe.’
‘Shrimp fritter: we freeze-dry the camarones in order to prepare floor. We combine the shrimp floor with garbanzo beans floor to prepare the fritter. Then we add the toppings: boiled camarones, persil cream and spring onions’
Master Chef: Angel Leon Maitre d’: Juan Ruiz- Henestrosa & Jorge Ponce Sommeliers: Juan Ruiz- Henestrosa; Miguel Rodríguez; Paula Menéndez; Lucia Fuentes ACCOLADES Michelin 3 stars 2017 25th position from the Top 100 Best European Restaurants by OAD Opinionated About Dining (Steve Plotnicki). National Gastronomy Award by the Real Academia Española (2013). Chef L’Avenir por la
Academia Internacional (2011).
Grilled mother oyster wrapped in mother of sherry vinegar
Marinated baby squid and carrot escabeche
‘Marine tanjia: we grill the swordfish bill (inside there is a secret part with some meat) and we cook the classic moroccan tanjia in our chimney for hours. Then we prepare the dish with the fish bill cover with a yeast dough and the soup coming from the tanjia.’
Sustainability and the research for a different marine cuisine forged the path of the current restaurant thanks to important discoveries as plankton, introduced as a Novel food for gastronomy, or the marine charcuterie, using species usually discarded by the fishing trade.
Alevante’, Hotel Melia Sancti Petri
…also staring at ‘
Located at Meliá Sancti Petri Hotel 5*G.L. y Michelin starred since 2017 is, in words of Ángel León, “the true spirit from old Aponiente from Puerto Escondido street”. The space is similar as well as the deco, which is basically alike, distinctive fish within other marine elements. “It’s our other wind, Levante wind” says the Chef. “And not simply because of the courses, from Aponiente’s last season but also the crockery” adds. And leaves a dream as a tip: “I truly hope, in a future, to have their real personality...” The place for the real hits.
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“ We were the geeks in the class of fine linens and expensive wines. And look at where we are now, celebrated for all the experiments. Wood sorrel conquered caviar!’ RENÉ REDZEPI
“
N NOMA, Copenhagen’s and the world’s acclaimed eatery. Reloaded & new. The old Noma was named the best restaurant in the world for four years. Now, Danish top cuisiner René Redzepi has created the all new Noma. In spite of his ‘old’ place and all the success, for Redzpepi who – at the owner/chef who is truly repulsed by stars– this was not enough by far. He closed down this former 18th century shipping warehouse in February 2017, and now revolutionises everything once more in the new location, that comprises a restaurant and an experimental farm in the outskirts of Copenhagen. Meet NOMA 2.0
“ THE NEW NOMA IS A UNIVERSE IN ITS OWN. WE HAVE EVERYTHING WE NEED HERE.
“ RENÉ REDZEPI
‘René Redzepi’s Noma is the most influential restaurant of the century so far, an icon for a food-obsessed age. A year after the original dining room closed, a remarkable replacement has arrived, a seven-piece celebration of high craft and beyond-thecall care in all areas.Here, in a sizeable strip of waterfront overlooking the hippie enclave of Christiania, is a new home for Noma, a place for Redzepi to press reset, and then dream bigger than ever before.’ WALLPAPER
The All new restaurant
It comprises a total of eleven rooms that reflect an outdoor/indoor feeling very organic with visible elements of sustainable architecture and interior design.
Crispy Duck Wing
Reindeer heart tartare Sweetbreads wrapped in reindeer moss Brain pie Barbecued tongue with pine
a dessert of blueberry, walnut and wood
pumpkin, morels and bee pollen
forest salad
sea snail broth with bijou pickles.
InsideOut Views
“The beauty of Noma lies not in the flavours it produces, but in its originality and ability to prise open the mind of the d i n e r : yo u tast e f lavo u r combinations unknown to the palate, you're invited to try organisms you'd never have heard of (let alone expect to consume) and you swallow it all down fully believing that each dish will be better than the last.� GQ
D Haute Cuisine Restaurant
Dolce Stil Novo alla Reggia
The Reggia di Venaria is home to one of Italy’s most
renowned restaurants: Dolce Stil Novo. The restaurant is owned and managed by chef Alfredo Russo.
The restaurant is located on the top floor of the South-West Tower by Michelangelo Garove based on the French
Padillon-système . Three centuries ago this portion of the
Palace housed the apartments of the "Fame" , the ladiesin-waiting attending to the needs of the Savoy princesses. This part of the Reggia was refurbished by architects Max and Lella Vignelli, who strived to fully preserve the
exceptional historical and artistic value of this place. The restaurant’s opening marked a significant step towards the rebirth of La Venaria: here culture and the art of cooking meet and celebrate the great tradition of banquets at Court.
“ ...A concrete and simple cuisine aiming at the essence, an art of cooking which gives back to the guest dishes that are not artificial or too elaborated, but rather rich in noble flavors of our land.
�
“ anche il talento è una ricetta.
“
ALFREDO RUSSO
A unique trip between culinary pleasure and history’s emotion Venaria Palace – an architectural, cultural, artistic masterpiece. A highly charming place which seizes and conquers with its beauty, stateliness and grandeur. On the last floor, just above Diana’s Gallery and one step below the sky, there is Dolce Stil Novo’s restaurant, the only restaurant inside a royal palace, with a breathtaking view over the Gardens, the Fishpond, the Courtyard of Honour and the Deer Fountain. A unique trip between culinary pleasure and history’s emotion.
Haute Cuisine Restaurant
 Dolce Stil Novo alla Reggia
At the end of 2008, the Dolce Stil Novo moved to a surprising place near the center of the city of Turin so now Chef Alfredo heads a restaurant located in one of the most beautiful royal palaces included in the list of UNESCO World Heritage sites, the Reggia di Venaria. Located on the fourth floor of the building, Dolce Stil Novo, along with the care and the passion for your loved cooking, it is no longer just a restaurant, but has evolved into a group company that operates in cooperation in the hospitality industry.
what remains is style, not fashion Indeed, the notion that ‘it is difficult to do easy things’ is precisely the Leitmotiv of Alfredo Russo’s philosophy that ‘what remains is style, not fashion… …it reflects his way of being, of thinking. It is truthful, concrete, real, vital’.
The creamy Ricotta cheese and all the ingredients of the Sicilian cassata
The rabbit terrine with "carpione" ice cream
Creamy "zuccotto" with espresso coffee granita
Cabbage and chestnuts wrap with goat milk cheese
Master Chef/Owner: Alredo Russo Executive Chef: Fabrizio Restaurant Manager: Debora Sommeliere: Luigina ACCOLADES 1 Michelin Star Best Young Italian Chef in 2004 ‘Best Italian Restaurant’ in Dubai based on Food and Travel Awards 2016
Polenta taragna, sautĂŠed wild mushrooms and Toma cheese
Oyster ice cream "Alfredo Russo"
Type to enter text
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CONCEIVED TO CELEBRATE BRILLIANCE IN OUR INDUSTRY Dedicated to people who are making outstanding contributions to the global luxury Lebensart. Inspiring and educating a new generation of discerning hoteliers and exclusive service providers.
HallOfFame
G GUSTU
is “combating poverty with deliciousness�. Claus Meyer, the visionary co-owner of Noma in Copenhagen, has chosen La Paz to set up his next and surely most ambitious project. Like Noma, Gustu became an ultra high-end restaurant subsequent to a two year long training and experimenting phase, which was lead by two chefs, danish Kamilla Seidler and italian Michelangelo Cestari. Experienced in some of the world's best restaurants, including England's Le Manoir aux Quat'Saisons and Spain's Mugaritz, and assisted by american restaurant manager Jonas Andersen. The staff was chosen from an incredibly large pool of 600 low-income families, with next to none experience. In 2013, Marsia Taha, the present head chef, joined the Gustu team, with the dream of being able to do what she loves the most in her life: to cook and to combine her ability with a social objective as part of a project with a very big dream: to make Bolivian gastronomy an engine of socio-economic development for her country.
“ We want to be inspired by that which is different to ourselves. We want a world where everyone has the right to wonderful and tasty food, and where meals remind us of who we are and where we came from. The learning process of creating Noma, and the revolution that has changed the food culture of Denmark, was too important to keep for ourselves
“ Claus Meyer
“ to make Bolivian gastronomy an engine of socio-economic development for my country.
“ MARSIA TAHA
After founding the mother organization Melting Pot in Denmark (2010), Danish entrepreneur Claus Meyer established MELTING POT in Bolivia (2012), a not-for-profit organization created with the purpose to propel a sustainable social and economic development in Bolivia through food. It is the ambition of Melting Pot Bolivia to explore and share Bolivia ́s biological diversity and it ́s culinary heritage, thereby creating a source of dignity and pride for the people of this country. In 2013, Melting Pot Bolivia started a project called GUSTU (Quechua for “flavor”), the result of a group of dreamers’ belief that it is possible to change the world through food. They work arduously to inspire a whole new generation dedicated to gastronomy, culinary arts, and all food production activities, to discover the true potential of Bolivian gastronomic culture to become an engine for the socio-economic progress of the nation.
Cápsula de Nougatine Almendra Amazónica rellena de Helado de Tuyu Tuyu
Tuyu Tuyu frito relleno de Pasta de Semilla de Girasol
Caya suflada con Mantequilla de Café
Casabe de Yuca con Quiunas de colores y Emulsión de Habas
Master Chef: Marsia Taha General Manager: Ella Asbún Ormachea Restaurant Manager: Bertil Tottenborg Photography: Patricio Crooker Accolades: 52 Places to Go in 2018 by NYT 12 Best Places to Travel Around the World by Bloomberg Latin America’s 50 Best Restaurants Best Restaurant in South America - 2013 & 2014
VISION&MISSION Values We are a family of gastronomic activities, which support and steer between each other, basing our actions in socially responsible initiatives. We believe that Corporate Social Responsibility (CSR) should be the reason of “being� of any business unit and not a department or secondary budget. For us CSR are sustainable actions that seek environmental conservation and integral development of the communities and people close by, CSR is not welfarism is sustainability.
CORPORATE SOCIAL RESPONSIBILITIES Labour – We seek to empower and improve professional skills and competencies of young Bolivians, offering tools and appropriate working environments, which will encourage the leaders and entrepreneurs of the future. Suppliers – We generate respectful relationships with each of our suppliers, seeking to consolidate the Bolivian productive chain, beginning with the boost of fair business activities. Environment – Each and every one of us are responsible for the environment around us, we seek to take advantage of the resources offered in a sustainable manner, ensuring the implementation of green practices.
Pure de Chima con Maracuya y Semillas de Chilantro
Tamal de Maiz
Tallo de Ongo Ostra
Corazón de Palmito deshilachado con Vinagre Balsamico de Plátano y Melaza de Caña
Mesita Mesita, Cocalero, Amaranto, Hoja de Coca
1 to become a member go to wholeworldwater.co
Photo by Robert Green
the"original"in"barefoot luxury Multi-bedroom villas hidden among dense foliage within touching distance of their own beach and a pristine coral reef protected and recognised by UNESCO. Intuitive service is provided by Mr./Ms. Friday butlers who know what you want before you want it. Every visit makes you feel young again - no matter what age. Watching movies in Cinema Paradiso, counting Saturn’s rings in the Observatory. Deciding between sixty flavours of ice cream. Eleven types of pillow. Five hundred different wines. Three to nine bedroom villas. And nine dining options too. If the experiences are magical, the philosophy is simple: No news, no shoes. No pretensions either. Intelligent Luxury is all about creating unforgettable, enlightening experiences of SLOW LIFE*. *Sustainable, Local, Organic, Wellness - Learning, Inspiring, Fun, Experiences
7 Baa Atoll, Republic of Maldives T:+960 660 0304 E: reservations-fushi@soneva.com
www.soneva.com
C focus on
sustainable cuisine by master chefs it’s art
it’s
couture cuisine
it’s sexy & profitable
A ACQARELLO
is Munich’s well established and undoubtedly most decorated Italian eatery. Called affectionately ‘Super Mario’ by his international aficionados and food cognoscenti, owner/chef Mario Gamba continues to be in pursuit of excellence at his Michelin stared restaurant since more than 20 years. His philosophy is based on warm family reminiscence . “We all still remember our favorite childhood dish. When the smell of this so very special meal spread through the house and our expectations and impatience grew stronger and stronger: Maybe we were sitting at the kitchen table watching our mothers preparing the meal, ready to pounce on the result of their cooking. How did we enjoy this meal! Each bite a revelation, the plate licked completely clean; hardly eaten, we were already looking forward to the next special occasion that would bless us with this special dish once again. And doesn’t still today this pleasant feeling set in, when we think back to the treats of our childhood?”
“
a highly educated palate meeting a perfectly prepared meal doesn’t automatically lead to a feeling of pure indulgence if not the innermost of the eater is touched.…
“ MARIO GAMBA
Carpaccio of spiced salmon, samphire & salmon caviar
Sea bass with cacciucco, basil & ricotta gnocchi
Lobster Salad with Bergamot Mayonnaise
Ravioli aperto with Crayfish
Piccagge alle erbe with sautéed prawns
Lobster on red wine butter
Tomato and date tartar with sautéed prawns
Onsen Tomago egg with gold leaf Ossetra caviar & Amalfi lemon foam
Master Chef/Owner: Mario Gamba Photography: Stefan Huber Maitre d’: Massimiliano Gamba Sommelier: Florian Oettl Accolades Michelin Star since 2000 ‘Best Italian Chef outside Italy’ Falanghina del Sannio Chef Award/Italian Ministry of Agriculture
“Mario gamba simply amazes his guests with the originality and perfection of his art. for me, the compositions are the culinary embodiment of Puccini’s fluency and refinement combined with the complex of verdi I have been enjoying mario gamba’s creations for more than 20 years. they never focus on the effect, but always on the true essence of a dish - and so have repeatedly turned into unforgettable experiences” Anne-Sophie Mutter
HUMAN LUXURY™ Welcome to hotels unlike any other. YOO Hotels & Resorts are a perfect fusion. They combine extraordinary living spaces created by signature designers with the world’s most sublime destinations and effortlessly flawless service. Meanwhile, YOO2 continues the YOO design ethic in a bold, eclectic collection of accessible boutique hotels; each one a striking, singular expression of local soul.
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ive
We are taking this opportunity to once again thank Regine Sixt for her sponsorship and our
HoteliersGuild members
generous donations. Gif vouchers for complimentary stays in exclusive hotels to be sold for the for their
‘TOMBOLA’ during the festive Induction Gala have been coming in from all over the world. These most generous gifts, ranging from an incredible one-week skiing vacation in a Royal Suite in Austria
or a four nights Spa break at Lago di Como, to luxury relaxing week-ends from European urban retreats and golf resorts, to Caribbean and Balinese beach & spa sanctuaries may be viewed on the following pages. All proceeds will, of course go to the
Regine Sixt
Children’s Aid Foundation. and a BIG THANK for their lavish gifts!
Frank M. Pfaller
President
SIXT
YOU to our friends and colleagues
Proceeds from actioning gift vouchers from our HoteliersGuild members will go to
our thanks for your generous support our thanks for your generous support
DryingLittleTears
Welfare
Education
Health
Emergency Aid
The UN Convention guarantees the right to assistance and healthcare for sick children. We build clinics, mobile medical facilities, and intensive care wards in children’s hospitals. We p ro v i d e m e d i c a l equipment, and our staff visit sick children worldwide to help give them courage.
Emergency Aid
Catastrophes afflicting people and nations make children the ones suffering most. The UN grants them p r o t e c t i o n . To h e l p guarantee this right, we support homes and schools for refugee children, send muchneeded materials into disaster areas, and provide assistance with reconstruction.
Every child has the right to a family, to parental care, and to a safe home. But reality often looks quite different. That is why we support the building of c h i l d re n ’s h o m e s , orphanages, and playgrounds worldwide. We renovate children’s day care centres, especially for disabled and disadvantaged children who cannot help themselves.
Every child has the right to develop his or her abilities and go to school. But in many countries they do not even have the bare essentials. Adequate schools and good teachers are often in dire shortage. That is why we support and finance the building of classrooms and schools, develop learning programs and improve infrastructure on location.
DryingLittleTears
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The Registry CollectionÂŽ program gives owners of luxury timeshare, fractional, and other resort real estate the opportunity to exchange their resort home for vacation experiences at unparalleled resorts around the world. The Registry Collection program has approximately 200 properties accessible for exchange or under development around the world.* As the industry leader in providing exchange services and VIP travel concierge services with more than 14 years of succes we can provide an added benefit during the sales process of your luxury offering that can help set you apart from your competition. Whether you are a experienced developer or a new entrant in the luxury segment, learn how your business can become part of something extraordinary.
Learn more about The Registry Collection exchange program and support services. Call +1.407.226.8430 or email Gregg.Anderson@rci.com.
Š2017 RCI, LLC. All rights reserved.
A lifetime experience! Unique... is the only word to describe the Fairmont Le Montreux Palace and its perfect setting to enjoy Switzerland at its best and turn your holidays into a lifetime experience. Also known as the Pearl of the Swiss Riviera, the Palace has a privileged location on the shores of Lake Geneva in Switzerland overlooking the Alps. It is the perfect place for relaxing holidays! Fairmont Le Montreux Palace - Avenue Claude Nobs 2 1820 Montreux - Switzerland Tel: +41 (0) 21 962 12 12 - Fax: +41 (0)21 962 17 17 - montreux@fairmont.com
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CoutureHospitalityConcept
