WO’GOA something is always brewing… September 2015 Issue by WG Magazines

‘ W GOA O

SEPTEMBER 2015

something is always brewing

THE PENINSULA HONG KONG Legend of Hospitality

ALAIN DUCASSE à l’Hotel de Paris

CARME RUSCALLEDA Seven Michelin Stars

KIM WOODWARD

Savoy Grill’s First female Head Chef

RÉMI VAN PETEGHE French Classic

UWE OPOCENSKY Mandarin Grill

JOHNNY CHUNG

From Stars To Screwdrivers www.wogoa.in | www.wogoa.com

HEINZ BECK

a culinary journey with nine artfully created dishes... 1

â&#x20AC;&#x2DC; W GOA O something is always brewing

experience the adventure... anytime, anyplace, anywhere!

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experience the adventure! anytime, anyplace, anywhere!

Lifestyle Editor Doug Singer Feature Editor Oilda Barreto Editorial Contributor Mario Bermeo Jr FJMdesign Photography Consultant Creative Design Studio Publisher

‘ W OGOA something is always brewing

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WO’GOA™ is an online digital publication published by: Izzy Publishing Pvt. Ltd. Unit 14, Agnelo Colony, Kerant, Caranzalem, 403002 Goa, India Tel: +91(832) 2463234 Fax: +91(832) 2464201 sales@wogoa.in. Company registration number U22100GA2011PTC006731 WO’GOA™ New York Head of Operations - North America Doug Singer 404 East 66 Street, Suite 2E New York, NY 10065 E-mail: doug.singer@wogoa.in Marketing & Advertising Joel Savio Nazareth Call: +91 832 246 3234 E-mail: joel@wogoa.in Web Administrator Joel Savio Nazareth

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Cover Image Credit: Farmer’s Hands Executive Chef Uwe Opocensky - The Krug Room Mandarin Oriental, Hong Kong

‘ GOA W O ™

something is always brewing

In this exciting issue of WO’GOA, we will explore the finest Spanish cuisine, as culinary superstars like chefs Arzak, Adrià and Berasategui give their own personal take on their top dishes. Next we will check in with the world’s first female “seven-star” Michelin Chef, Carme Ruscalleda and more history will be in the making at London’s Savoy Grill as we are introduced to its First Female Head Chef ever! Then it’s off to Rome to visit with Heinz Beck, where we will deliver a fantastic photo spread of his opulent 9-Course Meal - one to be remembered! For a taste of Asia, we will head on over to Hong Kong to the Mandarin Oriental’s 25th floor for the 2 Michelinstarred Pierre Gagnaire’s pied-á-terre. It is just a short trip across the city to experience the Peninsula Hotel’s cuisine which has been the pinnacle of culinary excellence for over 85 years, forging its legendary reputation as the ultimate gastronomic destination. Experience traditional French Classics with Chef Rémi Van Peteghem at Gaddi’s, as well as an array of other fine dining options and we will meander into the bar where we will visit Senior Bartender Johnny Chung Kam Hung, one of the Peninsula Hong Kong’s longest-serving employees who has worked at the hotel for over 50 years. More of Hong Kong lies in wait with the most sophisticated and intimate restaurant “The Krug Room” created in partnership with Krug champagne, sample Chef Uwe Opocensky’s brilliantly creative cuisine partnered with the world’s most prestigious champagne. We will check in at some of the world’s finest hospitality spots with visits to the heart of Scotland and the Gleneagles Resort Hotel, the Hôtel Royal in Evian, dining at Tokyo’s Hotel Chinzaso, Taleon Restaurant at the Taleon Imperial Hotel in St. Petersburg and much, much more! We will visit with iconic Chef Alain Ducasse, explore the younger culinary generation with Kevin Nashan, and delve into America’s premier fine dining steakhouse Smith & Wollensky in London and then jet off to Sky Kitchen in Berlin! This issue is so packed with culinary and travel content that you will want to start planning your 2016 travel itinerary and use WO’GOA as your lifestyle compass. Doug Singer Lifestyle Editor

SEPTEMBER 2015

The Peninsula Hong Kong 216 GGGOLA

The Hôtel Royal 142 A Lifetime Behind Bars 42

90 Years Young

The Story Continues

Modern Cuisine Speaks Spanish 90

Heinz Beck’s Culinary Journey

202 Authentic Cantonese Cuisine

110 Seven Michelin Stars

124 Pierre 160 Michelin Starred Cantonese Restaurant 18

178 Mand

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134 Savoy Grill’s First Female Head Chef

‘ GOA W O ™

something is always brewing

146 Hotel Chinzanso Tokyo 166 A French Classic

darin Grill

172 Flavored by A.Choice

208 Celebrates Twenty Five 184 The Krug Room

198 The Best Luxurious Restaurant 156 Sidney Street Cafe

190 Smith & Wollensky

Farmer’s Hands Executive Chef Uwe Opocensky - The Krug Room Mandarin Oriental, Hong Kong

The Whitehall Penthouse Terrace

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THE PENINSULA HONG KONG

T H E PENINSUL A HONG KONG

WOâ&#x20AC;&#x2122;GOA

Experience The Peninsula Experience An Inimitable Legend of Hospitality! 27

THE PENINSULA HONG KONG

THE P EN IN SUL A HONG KONG

G R A N D E D A M E O F T H E FA R E A S T On 11 December 1928, a legend of Asian hospitality was born – The Peninsula Hong Kong opened her doors for the first time, and has been welcoming guests and patrons from all over the world ever since. Every great lady has a history, and The Peninsula is no exception. Hers is a remarkable story of vision and evolution with the architects who in the early 1920s drew up plans for “the finest hotel east of Suez”, doing so at the behest of men whose foresight and confidence in Hong Kong set them on what was considered an audacious path at the time. Like many grand hotels, The Peninsula is a family business and it all started with two brothers of Jewish-Iraqi descent. Ellis Kadoorie settled in Shanghai in 1880, while his elder brother Elly set himself up in business in Hong Kong. Over the next two decades, the Kadoorie brothers made their fortunes, achieving success in banking, rubber plantations, electric power utilities and real estate, and gaining a major share-holding in Hong Kong Hotels Limited. By the time Sir Ellis was knighted in 1917 (he was also a generous patron of charities, another family tradition), Hong Kong Hotels Ltd’s prestigious properties included the Peak and the Repulse Bay Hotels in Hong Kong; the Astor House, the Palace Hotel and the Majestic in Shanghai; and the Grand Hotel Wagons Lits in Beijing. Architects were first commissioned to draw up plans for «the finest hotel east of the Suez» back in the early 1920s, and The Peninsula, the jewel in the family crown, was completed in 1928. Twelve years later the baton passed to the next generation when Lawrence (later Lord) Kadoorie, son of Sir Elly, became chairman of the board, to be replaced in 1946 by his brother Horace. With the loss of the Shanghai properties to the government of the People›s Republic of China in 1949, The Peninsula became the unchallenged flagship of the company. 28

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Sir Elly & sons 29

THE PENINSULA HONG KONG

Clark Gable at The Peninsula Hong Kong in 1955

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Always an innovator, “The Pen” was the first to cater to the overland trade - in the days when a first-class train trip from London took ten days, running via Calais, Paris, Moscow, Beijing and Shanghai, it was the first to entertain the stars of Hollywood in the thirties with Charlie Chaplin and Paulette Goddard, and the first to open a disco in the sixties. In the seventies, The Pen assembled the world’s largest fleet of Rolls-Royces to transport guests to and from the airport in style. In a city with little affection for nostalgia, and where very few colonial relics have been preserved, The Peninsula is an institution – a building that is representative of Hong Kong’s past as well as its present, and the history of Hong Kong itself can be traced through the history of the hotel. The story of The Peninsula, Hong Kong’s finest hotel and certainly the most historic still remaining today, echoes and further illustrates the fascinating development and transformation of the Kowloon peninsula itself over the past century and a half. The Kowloon peninsula south of the present-day Boundary Street and including Stonecutter’s Island was ceded in perpetuity to Great Britain in 1860 following the Arrow Incident, also known as the Second Opium War. The principal object of its cession was to provide greater protection to the central area of Victoria Harbour by means of guaranteeing the defence of both shores. Kowloon’s original (pre-1860) area has been greatly enlarged by numerous phases of reclamation over the years, hills have been removed in some areas and the physical shape of the area has changed completely. The name and location of some Kowloon streets today, such as Reclamation Street in Yaumatei, provide some of the best remaining clues to the landform formerly distinct coastlines and hills. The land where The Peninsula now stands was underwater in the early 1860s, and was located about fifty meters offshore from a fine sandy beach. 31

THE PENINSULA HONG KONG

When the Kowloon peninsula was first ceded to Great Britain, most of its residents were Hakka villagers engaged in stonecutting in the surrounding low hills. A small village known as Tai Hang – now completely vanished – was located near present-day Granville Road (five blocks from The Peninsula). The stone the villagers quarried was ferried across the harbour and used there in various construction projects on Hong Kong Island. When The Peninsula was built in 1926, British settlement on the Kowloon side of Victoria harbour had been firmly established for almost 70 years, and on the Hong Kong side for almost 90.

Almost as soon as it was completed, The Peninsula was requisitioned by the military, and served as emergency military accommodation from 1926 to 1928. The Hong Kong garrison was hurriedly reinforced in 1927-28, at the time of General Chiang Kai-shek’s Northern Expedition from Canton, which eventually united China in 1928 under one government, based at Nanking. Permanent barracks were under construction during that period at Shamshuipo, in the northern part of Kowloon, but were not yet completed when the additional troops arrived. The 1920s had been a period of almost continual unrest in Hong Kong, with numerous politically-inspired strikes and disturbances, while an expanded garrison remained a permanent feature. After more stable conditions returned, and Shamshuipo Barracks were finally completed, 32

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The Peninsula was renovated and eventually opened for business in December 1928. In its very early days The Peninsula’s main clientele were passengers using the adjacent Kowloon-Canton railway station for connections to further in the China interior, or even further afield to Europe via the Trans-Siberian Railway. This route was popular as it took less than a fortnight, rather than six weeks by sea – the only other alternative. The steady growth of international passenger shipping, and the construction of wharves along Canton Road, meant that a major hotel located only a short distance away from both

The Peninsula Hong Kong in 1928

terminals was certain to be popular. It was. Almost immediately, The Peninsula transformed Kowloon from a sleepy backwater to the focal point of a vibrant social life. As luxury ocean liners began to steam into Victoria Harbour, she welcomed notables and luminaries with an embrace of unsurpassed luxury and warmth. Hong Kong and The Peninsula became synonymous. It rapidly became one of Hong Kong’s most popular venues for parties and balls – The Rose Room in particular was one of the most sought-after function rooms. The presence of The Peninsula did much to establish Tsimshatsui as an alternative hotel and nightlife area to the longer-established hotels in the city of Victoria across the harbour. 33

THE PENINSULA HONG KONG

From the beginning, The Peninsula had fashionable shopping arcades – as it still does today. Costs were somewhat different in those years to today, however – Beten’s Beauty Salon gave permanent waves that took several hours to administer and cost HK$ 7.00 for the full treatment. Late-afternoon tea-dances were a popular weekend feature of the hotel, with cream-cakes, tea and dancing to a band, all for 50 cents. At one time the hotel maintained the custom of seating single and married women separately to save any single men from potentially embarrassing situations, such was the reputation of Kowloon in some eyes in those years.

The Lobby in 1950

The formal surrender of Hong Kong to the invading Japanese forces took place by candlelight in Room 336 at The Peninsula on Christmas Night 1941. During the Japanese Occupation, which lasted from December 1941 until August 1945, the hotel remained in use and was renamed the Toa (“East Asia”). After the war it reopened as The Peninsula and it has been a prominent feature of Hong Kong’s social life ever since. In the immediate post-war period, when there were considerable housing shortages in Hong Kong, many new arrivals lived in the hotel while awaiting permanent accommodation. Some liked living at The Peninsula so much that they made it their full time residence; some stayed on for decades afterwards. The rapid increase in international air travel in the 1950s and 1960s led to a yearly 34

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increase in tourist arrival numbers to Hong Kong. Most of these visitors stayed on the Kowloon side, due to the proximity to Kai Tak Airport, and many chose to enjoy the comfort and convenience of The Peninsula during their stay. The opening of the CrossHarbour Tunnel in 1972 made a night out on Kowloon side an easily accessible exclusion for Hong Kong Island residents, and did much to further popularise both Tsimshatsui and The Peninsula. Since the early 1950’s, following a massive increase in population after the end of the

The Lobby

Chinese Civil War, the Kowloon peninsula has been very extensively redeveloped, and very few original buildings still remain from the past. Fortunately The Peninsula remains one of them; while a new tower wing was added to the hotel in the early 1990s, the gracious old section of the building was preserved. By the time three thousand revellers gathered in 1988 to celebrate the Pen›s sixtieth birthday, the grand old lady was showing her age. It fell to the latest Kadoorie, the Hon Michael D. Kadoorie, to bring this venerable establishment into the twenty-first century. His response was a daring scheme to add a 30-storey tower to the original structure. This was to house 130 guest rooms, plus a heliport, the Philippe Starck-designed Felix rooftop restaurant and a spectacular swimming pool and spa designed by Orlando Diaz-Azcuy. 35

THE PENINSULA HONG KONG

The Peninsula Suite - Living Room

Grand Deluxe Harbour View Suite - Living & Dining Room 36

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In 1994, The Peninsula›s tower extension was unveiled, comparisons to the hotel›s original opening were both irresistible and appropriate. Then, as now, all efforts were dedicated to providing luxurious comfort, modern facilities and technology, combined with exceptional, personalized service. The vision of the predecessors of a vibrant, thriving Hong Kong rings as true now as it did in the 1920s, and it has been a particular source of pride to conserve and enhance The Peninsula in a manner befitting what is still “the finest hotel east of Suez”. Building on its 85 years as a global beacon of hospitality, The Peninsula Hong Kong proudly unveiled its latest landmark room enhancement project in 2013, underscoring the hotel’s commitment to defining the future of experimental luxury while preserving its magnificent heritage. With an accent on classic modernity, adhering to the design trends of simplicity and chic elegance, the new rooms showcase the next level of in-room comfort. The stunningly renovated rooms showcase bespoke luxury, detailed craftsmanship and a timeless, classically modern aesthetic that blends the distinctive design touches. Classic, contemporary, as this legend of the East redefines luxury. Heralding the latest guestfocused technology and a new era of personalisation, the newly renovated guestrooms strengthen a design proposition that redefines the hotel as the city’s newest luxury property, while embracing its unparalleled heritage. Accenting simplicity and elegance, the new room’s aesthetic melds the distinctive design touches. 37

THE PENINSULA HONG KONG

Deluxe Suite - Bedroom

The two-bedroom colonial-style Marco Polo Suite was the hotelâ&#x20AC;şs original presidential suite and has been newly redesigned in classic luxury synonymous with The Peninsulaâ&#x20AC;&#x2122;s legendary service and style. The uniquely themed interiors are bathed in natural daylight and feature blonde wood panelling and light, rich silk upholstery complemented by chic, refined antiques, crystal chandeliers and decorative fireplaces. A separate dining room and entertainment area makes this Suite popular for exclusive soirees. Guests staying at this truly remarkable and historic Suite are offered the ultimate in Peninsula decadence, and the complimentary use of a Phantom Rolls-Royce with personal chauffeur. Truly palatial, The Peninsula Suite is a study in architectural harmony and refinement, unrivalled in its contemporary opulence. Situated on top of the Peninsula Tower, the Suite has the most breathtaking views of Victoria Harbour from the double-height living room with floor-to-ceiling windows and the exclusive landscaped terrace. Rich tones and sumptuous upholstery blend elegantly with the eclectic mix of contemporary and classically styled furnishings. Set against the majesty of Victoria Harbour, the Grand Deluxe Harbour View Suites offer a true sense of arrival with stunning unobstructed views from their elevated corner locations in the Peninsula Tower. Guests enter through an elegant foyer that provides a discreet separation from the living areas. These suites are perfect for entertaining and can host up to six guests for dinner, drinks or meetings, furnished in sleek contemporary luxury enhanced with the legendary Peninsula service. 38

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Superior Habour View Suite Bedroom

Deluxe Room 39

THE PENINSULA HONG KONG

Victoria Harbour View from The Pool

SPA Guest Room 40

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The Deluxe Harbour View Suites offer unrivalled luxury, situated in the Peninsula Tower, these spacious, elegant and homely suites showcase sweeping views over the Eastern corridor of Hong Kong’s glittering skyline. The bedroom is swathed in rich linens, luxurious finishes and comfortable armchairs, with a telescope to view the stunning panorama. A large, walk-in dressing room complete with its own vanity area discreetly separates the sumptuous marble bathroom with distinctive corner deep soaking bathtub, whilst the generous living area has a fireplace, creating a truly memorable residential experience. The Peninsula Spa forms part of The Peninsula Hong Kong’s three-floor health and fitness facility, this 12,000 square feet Spa designed by Henry Leung, occupies two floors, offering sweeping views of Victoria Harbour and 14 state-of-the-art treatment rooms, creating an oasis of calm in the city for guests to renew themselves in mind, body and spirit. The Peninsula Spa has especially created a selection of “Peninsula Ceremonies”, outstanding signature body treatments that uniquely reflect a fusion of Oriental, Ayurvedic and European therapies. Multicultural therapists – multilingual and expertly skilled – deliver optimum refinement in their treatments, ensuring that guests’ precious time is well spent. The Peninsula Spa is a vital facet of Peninsula Wellness – a lifestyle programme designed to touch every aspect of a guest’s lifestyle, both during a stay and beyond. The innovative programme goes far beyond mere pampering to appeal to all the senses. The Peninsula Hong Kong is immaculately maintained, and it remains an attractive symbol of continuity between Hong Kong’s recent past and the present day. 41

GLENEAGLES HOTEL, PERTHSHIRE, SCOTLAND

Gleneagles Resort Hotel Member of The Leading Hotels of the World

Exclusive and Elegant 90 Years Young 42

Text Oilda Barreto

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GLENEAGLES HOTEL, PERTHSHIRE, SCOTLAND

Located in the heart of Scotland on 850 magnificently manicured acres, sits the 5 AA Road Star Golf and Spa Resort Hotel in Perthshire, Gleneagles. Built by the former Caledonian Railway Company, it has its own railway station stop with a five-hour ride direct train access from London and a one hour drive from Edinburgh and Glasgow. Once described as the “Riviera of the Highlands” and the “Eighth Wonder of the World” Gleneagles was designed in the style of a French Chateau. Its luscious landscaping was inspired by the celebrated 18th century landscape designer and gardener, Capability Brown. Gleneagles was the Host Venue for the 2014 Ryder Cup and also hosted the G8 World Summit. The hotel celebrated its 90th anniversary on June 7th, 2014. Gleneagles is a founding member of the “Quality Scotland Foundation” and “Connoisseurs Scotland”; the world-class grouping of properties which provide an authentic taste of Scotland to the discerning traveller. They are also a member of “The Leading Hotels of the World”. Thus, there are many choices to satisfy one’s leisurely pursuits… There are outstanding restaurants including Scotland’s only two Michelin starred restaurant, “Andrew Fairle”, several bars, off-road driving, road cycling, horseback riding, falconry, shooting, fishing, archery, and of course, being able to play on 3 championship golf courses: “The Kings,” “The Queens,” and the PGA Centenary Course. There is also an ESPA award winning destination spa, with Scotland’s first ESPA Life Wellness Center. Guests also enjoy complimentary wifi, leisure pool, gym, outdoor tennis courses, croquet, and pitch and putt. Coaching and other programs are also available. 44

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GLENEAGLES HOTEL, PERTHSHIRE, SCOTLAND

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Gleneagles is one of the world’s grand resorts. Yet each and every one of its 232 luxury bedrooms including our 26 suites has the individuality of an intimate hotel. Choose from traditional or modern interiors, many with fine open views over the hotel grounds. For the luxury Gleneagles experience, their suites and estate rooms are sumptuous affairs, with space aplenty, soft fabrics and modern amenities. The splendid Royal Lochnagar Suite is the ultimate in traditional Gleneagles grandeur. Soft, restful greens, golds and terracottas blend subtly with silks and fine wool, polished wood and leather. Stunning views complete the experience, across the Gleneagles estate to the rolling skyline of the Ochil Hills. With separate sitting rooms and dining areas, the Whisky Suites is ideal for a leisurely breakfast or for private cocktails and dinner parties. Excellent for honeymooners. Luxurious bathrooms have underfloor heating and feature a black and white floor tile design exclusive to Gleneagles. Some bathrooms have free standing baths and walk-in showers. All are warm and inviting, for long soaking baths and invigorating wake-me-up showers alike. Private and intimate, with a heavenly location on the hotel’s top floor, the Spirit Suites truly capture the essence of Gleneagles. These two-bedroom luxury suites are furnished in contemporary style, with space and amenities aplenty; many have spectacular views. For a special romantic break or easy family living, there can be few better places to be in Scotland. Overlooking the hotel’s main entrance, the magnificent top floor Blue Tower Suite is split over two levels, boasting two elegant bedrooms, a luxurious bathroom and steam shower room on the lower floor. A beautifully crafted spiral staircase winds up to a sophisticated living area in the original tower, the most secluded place to unwind. 47

GLENEAGLES HOTEL, PERTHSHIRE, SCOTLAND

Dining is an essential part of the Gleneagles experience. Inspired by the pick of field, wood, river and sea, our menus are bursting with flavour and imagination. From the grand formality of The Strathearn to the bustling vibe of Deseo, from the Michelin magnificence of Andrew Fairlie to the clubby ambience of The Dormy Bar & Grill, restaurants to suit all tastes and occasions. The grand dining room has been the heart of Gleneagles hospitality since 1924. In the morning, it’s home to the legendary Gleneagles breakfast, by night it’s a truly sumptuous fine dining experience. In May 2001, Michelin award winning chef, Andrew Fairlie, opened his own restaurant within the hotel, offering guests and gourmands alike the delights of French-influenced cuisine using the best Scottish ingredients. The restaurant received its Michelin Star rating in January 2002, only 8 months after opening and, shortly after, Andrew was named as “Drambuie Scottish Chef of the Year.” In January 2004, the restaurant was awarded a coveted fourth AA rosette. And a prestigious second Michelin Star followed in January 2006, followed by “AA Chef ’s Chef of the Year”, a unique award voted for by other AA rosette-achieving chefs. In November 2011, Andrew Fairlie was named a “Relais & Chateaux Grand Chef”, one of only seven in the UK, and then in 2012, the Andrew Fairlie at Gleneagles was named “Best Restaurant in the UK” in the Sunday Times’ Food List. Recently, Andrew Fairlie was named in “Elite” as one of “Traveler’s Top 100 Restaurants in the World, 2015”. With two AA Rosettes to its name, The Strathearn serves classical French/Scottish dishes in an atmosphere that recalls the glamour of the hotel’s art deco origins. From mountain lamb to game to the moor, from aged beef to smoked salmon carved and flambéed at your table, each dish has been lovingly prepared by a dedicated team of award-winning chefs. A recent refurbishment has created a more intimate dining experience, while losing none of the room’s famous grandeur. The unrivalled Gleneagles breakfast now has its own dedicated setting in The Long Room with new hot and cold bu-ffet counters, a feature juice bar and breakfast omelette station. 48

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GLENEAGLES HOTEL, PERTHSHIRE, SCOTLAND

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The Clubhouse Bar & Grill features a relaxed and comfortable lounge area with sofas, armchairs and a circular central fireplace. It also includes a distinctive horseshoe shaped bar, with a comprehensive range of wines, spirits and beers, and a grand restaurant with picture windows, giving great views of the golf courses beyond. The Bar & Grill offers dining on two levels, including the option to sit up at another bar adjacent to the restaurant, where you can dine and watch our chefs prepare delicious dishes in our tandoor ovens. In the atmospheric Gleneagles Cellars you will find The Sommelier’s Table, a wine lover’s paradise that can host intimate dinners, tastings and drinks receptions. The Blue Bar is the new addition to The Dormy, Located within a courtyard which is accessed through the Clubhouse itself, The Blue Bar is a unique al fresco experience, where guests can enjoy some of the world’s finest cigars and whiskies. An indulgent outdoor/indoor space, the courtyard has a central gazebo and overhanging sails with a feature fireplace surrounded by bespoke heated sofas. The whole effect is of a distinctive, sheltered outdoor environment, which is kept warm the whole year round. Once inside, guests can choose from an excellent range of cigars, including pre-embargo Cuban cigars, enjoy a fresh and velvety-smooth Johnnie Walker Blue Label, or sample from a range of moreish molecular whisky cocktails. The Blue Bar is also available as a venue for corporate events and private functions. 51

GLENEAGLES HOTEL, PERTHSHIRE, SCOTLAND

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The state of the art destination Spa by ESPA was opened in 2008 and offers a warm and tranquil atmosphere, including 20 treatment rooms, a vitality pool lit by fiber optics to stunning effect, and a host of indulgent treatments. Renowned interior designer Amanda Rosa worked together with ESPA to create a unique and distinctive design whilst incorporating all the requirements of a world-leading spa. From the moment you step through the magnificent double doors to the Spa, calming music and the serene atmosphere set the tone for your experience. You can relax in the crystal steam room or hot sauna cabin and then have a refreshing ice rub or an Arctic mist shower. Skin tingling with wellbeing, unwind further in the unisex vitality pool with its massaging swan necked fountains. The changing rooms themselves are an indulgent space, with large power showers and limestone heated flooring. The Courtyard Garden is bathed in natural light from the glass roof and allows both male and female guests to share some time together by the gently flickering fire. ESPA has created a selection of powerful and highly eff¬ective signature treatments for The Spa at Gleneagles that uniquely reflect a fusion of the latest scientific advances with potent European therapies, Eastern philosophy and Ayurvedic influence. ESPA Life at Gleneagles (part of the Spa by ESPA) has been hailed as the “next generation of spa” ESPA Life offers intensive, transformative programs geared towards improved health and wellness within the comfort and luxury of a five star hotel. Offering access to the hotel’s stunning facilities, it’s the perfect place to relax the mind, body and soul and begin your journey towards optimal well-being and vitality, inside and out. An expert team of complementary and alternative medicine (CAM) practitioners and experienced spa therapists together create revolutionary packages to address the stresses and strains of modern lifestyles. Bespoke programs are devised with a clear aim: to bring guests back to their optimal wellbeing.

THE HÔTEL ROYAL - EVIAN-LES-BAINS, FRANCE

The Hôtel Royal

Member of The Leading Hotels of the World 54

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THE HÔTEL ROYAL - EVIAN-LES-BAINS, FRANCE

The Hôtel Royal enjoys a stunning location in Evian-les-Bains, on the French bank of Lake Geneva while facing the Swiss city of Lausanne on the other side of the lake, between the lake and the mountains. This luxury establishment, nestling in the heart of 47 acres of parkland which is an intrinsic part of the history of Evian and the famous Cachat spring. In 1905, the Evian Mineral Water Company commissioned the construction of a luxury hotel. A name was needed that would reflect the prestige of its future guests including King Edward VII of England who had promised to one of the first to stay at the new hotel and so it was that the Royal Hôtel opened on the 16th of June 1909. King Edward VII passed away in 1910 without ever having visited the suite set aside for him. The name Royal remained. Designed by the architect Jean-Albert Hébrard, who was also project manager at the Casino and at the former pump room at the Cachat spring, the Hotel Royal is like a huge white steam ship anchored in the hills of Lake Geneva. Its silhouette can be likened to a fan, a feature that enables it to blend perfectly into its setting at the heart of magnificent 47-acre grounds. Its clean lines blend Art Nouveau and Art Deco styles. The vaults and rotunda of the communal areas are brightened with rustic frescos in water colours by Gustave Jaulmes. This large ship is inspired by Baroque traditions evident in the vaulted ceilings, domes and rotundas. Semi-circular balconies and detailed framework by workers from Tyrol contrast with the simplicity of the façade. Splendour and abundance are the golden rules of this edifice. 56

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THE HÔTEL ROYAL - EVIAN-LES-BAINS, FRANCE

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While it remained open for its regular clientele during World War I, times were difficult for the Royal. During World War II, it was transformed into a rest home for Italian and German officers and later for convalescing Americans. What remains a surprise, considering this troubled era, is the inventory list put together by German and allied forces which enabled the hotel’s furniture to remain intact at the end of the conflict. Deceased in 1910, the British sovereign never had a chance to visit it. But members of the aristocracy were to follow. Having grown up not far from here, in the chateau built by her father, the Prince of Brancovan, Anna de Noailles met Marcel Proust here, who wrote several chapters of In Search of Lost Time within its walls. The Sultan of Zanzibar met the Maharaja of Kapurthala and Queen Amélie of Portugal. The Shah of Persia visited before King Faisal I, Sovereign of Iraq. It was the garden of global powers, almost a court. In 1925 Sacha Guitry conducted his affair with Yvonne Printemps here; eight years later, he returned with Jacqueline Delubac. The most prominent personalities of their era forged a legend of an enchanting holiday spot; History was a guest. In 1949, the “divine” Greta Garbo arrived from Hollywood. Maurice Chevalier came from Cannes: “It’s fun here!” A great lover of the place, the Aga Khan reserved an honorary apartment. July 1956 saw Mr 100,000 Volts, Gilbert Bécaud. Two years later, François Mitterand, then a young minister, signed the guestbook; in August 1958, Errol Flynn and Ludmila Tcherina witnessed the fire that ravaged the upper floors. 59

THE HÔTEL ROYAL - EVIAN-LES-BAINS, FRANCE

For almost a century, many international encounters have taken place in this setting conducive to entente, and the leading heads of state and government from around the world have stayed here. In June 2003, the year of the French presidency, Evian hosted the G8 summit, and the heads of delegation were greeted by Jacques Chirac on the terrace of the Hôtel Royal where they were staying The refurbishment of the Hôtel Royal was the scene of an historic project lasting several months which reopened on 01 July 2015. Respecting the original design, the aim to restore this centennial hotel to its former radiant glory was entrusted to the interior designer François Champsaur and François Chatillon, architect of historic monuments who has given this centennial building all of its prestige back. Combining historic heritage with the latest trends in contemporary design, the ground floor areas have been restyled in elegant harmony. From the evening bar to the great lounge, the wine cellar to the library, Gustave Louis Jaulmes’s neo-Baroque frescos that grace the building’s vaults and domes have regained their former luster. The hotel’s 150 rooms and suites have been refurbished and modernised. The delicate patina on the period furniture in precious woods – mahogany, rosewood, Ceylon lemonwood – specially designed for their original setting, has been restored. On the sixth floor, hitherto intended for meetings and conferences, luxurious private suites have been created, with views of the lake and Alps that reach new heights. In the Les Fresques restaurant, the gentle lines of the blue and green velvet armchairs and the lighting from the brass chandeliers enhance the curved strokes of the frescos, offering a new interpretation of the place’s magic. 60

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THE HÔTEL ROYAL - EVIAN-LES-BAINS, FRANCE

Les Fresques

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Les Fresques restaurant in Evian is the Evian Resort’s high-end restaurant, offering a stylish, contemporary setting. Chef Patrice Vander and his team serve creative, stylish cuisine made using outstanding ingredients. The menu is graced by a number of classic dishes such as wild sea bream marinated with mango, wakame and Oscietra caviar or Bresse chicken breast studded with foie gras, with fines herbes and yellow wine. “Collection dishes” to be sampled include crayfish from Lake Geneva, in a “royale de foie gras”, froth perfumed with saffron from Marin, or Arctic char from the lake, cooked “meunière” and served with Sault spelt wheat, in the style of a risotto. There is a vast array of delicious desserts to taste, created by Head Pâtissier Stéphane Arrête and his team. Among them, the must-try “R”, a dark chocolate gourmet surprise with a different center depending on the season. Le Bar is the place to be at the Hôtel Royal. The designer chandelier which hangs down over the marble bar, the real centerpiece of the venue, brings a decidedly chic and timeless atmosphere to a place that should not be missed. La Veranda serves generous international cuisine. A culinary journey around the world, with a daily theme each evening in a relaxed atmosphere. In summer, L’Oliveraie takes over from La Véranda. Under the centennial olive trees, lunches are taken near the pool, with a laid-back holiday feel to them. The restaurant serves Mediterranean-style cuisine including grilled meats, brochettes and a selection of salads.

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ALAIN DUCASSE À L’HÔTEL DE PARIS - MONACO

ALAIN DUCASSE à l’Hotel de Paris The Story Continues More Beautiful Than Ever… Photo © Pierre Monetta It is here, in the Louis XV, at the heart of the Riviera and over 25 years ago that the story began. 25 years rich in emotion, memories and vivid images. Discovering this land was an essential moment in my life. My love for this region is deep and carnal. I learned to know it, to tame it. It brought me its beautiful light and colours, and its enchanting landscapes. It revealed an endearing humanity of farmers and fishermen. From its abundant nature, it gave me produce from the sea and the land, beyond comparison. It whispered to me the age-old recipes of modest and generous women. All of this, I tried to give back, with all my heart. This land that sings like the sun, inspires all my cooking. It draws from it all its strength and truth. Today, the restaurant re-opens its doors after several months of renovation. Everything has changed. The setting and the menu – which has been deeply transformed. Nothing has really changed… The Riviera is still the prodigal inspiration of my cuisine. Basically, the story continues, more beautiful than ever. Alain Ducasse 64

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Floor Manager - Michel Lang, Chef Dominique Lory, Pastry Chef Sandro Micheli and Head Sommelier Noel Bajor 66

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In May 1987, Alain Ducasse opened the doors to the Louis XV, Prince Rainier III of Monaco and Monte-Carlo SBM entrust him with the daunting task to turn the Louis XV into the first hotel restaurant to be awarded three Michelin stars, and as a deadline, and Alain Ducasse is given a maximum of four years. Against all odds, only thirty-three months later, Alain Ducasse- 33 years old at the time- wins the challenge: three stars are awarded to the restaurant. The momentum is gathering, yet the adventure has only just begun. Le Louis XV - Alain Ducasse à l’Hôtel de Paris cuisine tells the story of the Riviera, now more than ever. Produce, flavors, colors, everything is there. Fish originates from local fishing, herbs and vegetables from inland. Certain Louis XV iconic recipes are still on the menu, namely the Provence garden vegetables, black truffle, offered to guests since May 27th 1987. Yet, on the same Mediterranean partition, the lyrics have been completely rewritten. The menu created by Chef Dominique Lory and Alain Ducasse asserts itself with contemporaneousness and youth. Vigorous jus, intense broths, fresh condiments, it primarily reveals the exactitude and precision of taste. A contemporary and essential description. Iodine flavors of shellfish (cockles, smooth clams, Venus clams and oysters), sharp touches from the grapefruit that accompanies the Mediterranean sea bass, and even bitterness of the salad served beside the green pea’s risotto: flavors are lively and honest. There is joy in this interpretation of the Riviera. Today’s cuisine must be light, even more so when on the Riviera. For this, Provence garden vegetables, black truffle, green steamed asparagus and seasonal vegetables Cookpot confer a botanical tone to the menu. The preparations highlight jus and broths, which concentrate the flavors. To add freshness, the meal is punctuated by a vegetal pause. After the main course, the guest is invited to enjoy a green apple/sorrel granité. Regional authenticity and essential Riviera flavors express themselves without compromise in the cuisine of Alain Ducasse à l’Hôtel de Paris. The humble chickpea finds its place, as does the Roquebrune-CapMartin maquis myrtle. However the chef, hailing from the southwest of France, will source his lamb from the Pyrenees and his poultry from the Landes. 67

ALAIN DUCASSE À L’HÔTEL DE PARIS - MONACO

May 27th 1987 H.S.H Prince Rainier III entrusts the restaurant “Le Louis XV” to Alain Ducasse, as well as the position of executive chef of the Hotel de Paris. 1990 “Le Louis XV” is the first ever hotel restaurant to be awarded three Michelin stars in the Michelin Guide. Alain Ducasse is only 33 years old and the restaurant has been open for 33 months. July 2nd 2011 H.S.H Prince Albert II calls upon Alain Ducasse to create his wedding dinner. November 17th & 18th 2012 Over 200 chefs from 25 countries, with over 300 Michelin Stars gather together to celebrate the Louis XV 25th anniversary. April 2015 Re-opening of the restaurant Alain Ducasse à l’Hôtel de Paris after renovations. The story continues, more beautiful than ever…

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ALAIN DUCASSE À L’HÔTEL DE PARIS - MONACO

When using such stunning produce, everything is good. Pea pods are centrifuged to achieve a juice that will moisten the Cookpot vegetables. Thinly sliced artichoke leaves render a delicate broth. Pintadon (baby Guinea fowl, to use Alain Chapel’s terminology) offal will be used as stuffing for the fondant potatoes that accompany the poultry. Respect of nature is expressed by each and every attentions of the Chef paying tribute to the nobility of the produce, throughout the process. Sowing wheat in a truffle field was one of Cahors resident Patrick Duler’s ideas. At the restaurant Alain Ducasse à l’Hôtel de Paris, guests can sample this unique bread made from truffle wheat. Without omitting the traditional baguette, the olive or bacon fougasse, buckwheat bread or stone ground flour bread. As Alain Ducasse says, “Before cooking comes Nature”. Chef Dominique Lory wishes to pay tribute to a number of small producers with whom he works. He is grateful for the quality of their produce, their passion, and the respect of the planet that they have demonstrated. With his newly acquired diploma in his pocket, Dominique Lory joined the ranks of restaurant Ladurée, on the Champs-Élysées in Paris, as demi-chef. In December 1998, he meets Alain Ducasse who offers him a position within the new Spoon Food & Wine Paris as first commis de cuisine, beside Chef Christophe Moret. From March 2000 to January 2002, he is first commis de cuisine with Pierre Gagnaire, before leaving Paris. Alain Ducasse then sends him to Saint-Tropez to work at restaurant Spoon at Byblos where he remains until October 2002 as second de cuisine. Alain Ducasse then offers him the chance to join the ranks of the Le Louis XV in Monaco where he works for 4 years as chef de partie beside Chef Franck Cerutti, who transmits his love of Mediterranean cuisine, generous, simple and sincere. In January 2007, he is named sous-chef, then joint-chef at the restaurant Alain Ducasse au Plaza Athénée à Paris. He works besides Christophe Moret then, from 2010, besides Christophe Saintagne. In 2011, Alain Ducasse promotes him to head chef at the Louis XV. Dominique is reunited with Franck Cerutti – named executive chef of all the restaurants in the Hotel de Paris, in 2008 – which ensures a smooth transition until 2013, when he is handed the keys to the restaurant.

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Coquillages et pois chiches 71

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Loup, betteraves, agrumes 72

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Homard bleu, myrte et gingembre 73

ALAIN DUCASSE À L’HÔTEL DE PARIS - MONACO

Framboises, citron vert et vanille

Sandro Micheli, the pastry chef, saves a special place for Riviera produce: the citrus hail from Menton, the raspberries from inland, and the hazelnuts from Piedmont, are “simply the best in the world”, he says. To accompany them, Sandro has created pastries of great delicacy. Rhubarb, foamy cottage cheese with spring honey, for example, is a masterpiece of roundness and smoothness. His creations always include this perfectly mastered surprise that excites interest without ever confusing the eater. Thanks to the play of textures: as this Hazelnut shortbread whose crispness is partnered with the softness of a Hazelnut biscuit, with a lemon cream. Thanks also to the use of unexpected ingredients: such as raspberry vinegar or Sarawak pepper. A wink to the long-standing history of the restaurant, the Rum baba, with lightly whipped cream, an iconic dessert, remains on the menu. 74

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Rhubarbe, fromage blanc, miel

Sandro started his career as a pastry commis at Paul Bocuse in Collonges, in 1997. He then transfers to Michel Guérard, Eugénie-les-Bains, before joining the team of restaurant Les Crayères in Reims in 2000 as pastry sous-chef. Sandro relocates to New York and joins Daniel, Daniel Boulud’s restaurant as pastry sous-chef. In January 2005, Alain Ducasse offered him the position of pastry chef of the restaurant Alain Ducasse at the Essex House, alongside the Executive Pastry chef Nicolas Berger and later in September 2005, the restaurant Alain Ducasse at the Essex House is awarded three stars in the Michelin Guide. In 2008, Sandro Micheli joins the opening brigade of restaurant Adour Alain Ducasse at The St. Regis in New York, as a pastry chef. Sandro later returns to Daniel de Daniel Boulud as pastry chef in 2011. In June 2013, Alain Ducasse offers Sandro the position of head pastry chef at the Louis XV à Monte-Carlo. 75

ALAIN DUCASSE À L’HÔTEL DE PARIS - MONACO

Service de l’amuse bouche 76

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The amuse-bouche opening the meal and the sweets that end it subtly respond to each other. The former in marine tones, the latter with fresh citrus notes. Fish and citrus, two emblematic Riviera products. The amuse-bouche is a surprising moment. It is composed of five distinctive lightly marinated fish bites, each accompanied by its own condiment: gurnard and celery, capon and fennel, bonito and olive, mackerel and lemon, cuttlefish and capers. They are then placed on a specially designed copper plate containing pebbles heated to 250 degrees. The dish arrives at the table covered by a glass dome. The waiter lifts it, pours a lemon broth over the bites and immediately closes the lid. One hears the crackling of the broth as it is poured on the scalding stones; one sees the produced steam fill the dome. After a few seconds, the waiter lifts the bell and the guests help themselves to the bites using long-handled titanium forks designed by Paulo Vale. The sweets served following the meal play on citrus fruit flavors. “Berlingot” filled with bergamot-hazelnut, Limoncello liquor “pâte de fruit”, confit lemon with lime and Timut pepper, whole candied tangerine with a tangerine juice reduction, kumquat with limequat ginger Marmalade. A little later in the season, red fruit will be added.

ALAIN DUCASSE À L’HÔTEL DE PARIS - MONACO

With the collaboration of Gérard Margeon, Noël Bajor, head sommelier at Alain Ducasse à l’Hôtel de Paris, created a wine list imbued with the immense wealth of one of the most beautiful cellars in the world and the most beautiful regional products of the Riviera. To explore the wide range of possible food-wine pairings, it is divided into three parts. A short, transient and dynamic menu, changing four times a year at every season.The first is evidently spring-like and light. Amongst them is a biodynamic champagne (Fleur de l’Europe, de Fleury). Connoisseurs can discover this rarity: a white Côtes de Provence blanc hailing from a small domain tucked away inland from Nice (Clos Saint-Joseph, 2012).

The Office

A menu presenting vintages at the correct moment, allowing them to fully express themselves. Next to the Rhône, from Bourgogne (for example, the Meursault 1er cru Perrières from the Domaine Jean-François Coche-Dury, 2008) and from the Bordeaux region (for example the Saint-Émilion Tertre Roteboeuf 2001), while certain great Provence staples appear on this wine list. This longer menu bears witness to the infinite resources of the famous Société des Bains de Mer wine cellar. You find exceptional great Provence wine verticals: in white, the Château Simone Palette from 2002 to 2011, in red the Bandol Château de Pibarnon and Domaine Tempier. Some impressive great Bordeaux Grand Crus verticals, some dating back to 1964 (Château Latour, Petrus), 1949 (Château Cheval Blanc), even 1936 (Château d’Yquem). 78

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The service ballet, impeccably set by restaurant manager Michel Lang articulates around a piece located in the centre of the room, the “Office”- created by designers Patrick Jouin and Sanjit Manku. The Centrepiece is the central axis, the “Office” stands in the centre of the dining room. This is a bold decision, as it stages gestures normally hidden from guests, right in centre stage. This piece of furniture is first and foremost a tool and it fully assumes this functionality. Moreover, it was designed with Michel Lang and his team, to meet their needs. It changes throughout service and these changes are accompanied by a play of light. This surprising piece of furniture unfolds with the meal. The Officer, a designated waiter, remains in position permanently, responsible for the bread and

The Office

dairy preparation. Sommeliers collect the glasses there. When comes the moment to serve the cheese, a cuisinier season’s salad. When dinner comes to an end, a pastry chef prepares ice cream or sorbet, while the Officier prepares the Manufacture d’Alain Ducasse chocolates and coffees. Meanwhile, the sommeliers concentrate around the liquors. The actions of the service are precise, from carving the suckling lamb – prepared in the dining room- to sauces and toppings delicately poured on selected desserts. But, beyond this great professionalism, there is empathy. Michel Lang points out: “We are pleased of the happiness we give”. The attention paid to the guest permutes into a subtle and demanding art. The sincerity with which the service is accomplished transforms a dinner at Alain Ducasse à l’Hôtel de Paris into an experience and treasured memories. 79

ALAIN DUCASSE À L’HÔTEL DE PARIS - MONACO

Alain Alain Ducasse Ducasse à à l’Hôtel l’Hôtel de de Paris Paris

The restaurant’s new aspect, designed by Patrick Jouin and Sanjit Manku, subtly evokes the Riviera’s art de vivre. A rigorous and yet infinitely warm special organization. The contemporary twist harmonizes with Alain Ducasse cuisine. The new dining room celebrates this gentle way of life for which the Riviera is the symbol. Time stretches, constraints are forgotten, and we enter a timeless world. The Riviera light seeps through the large bay, barely filtered by transparent curtains. The starting point: a space concentrating French expertise – gilding, cabinetmaking, staff, fresco... A utopia of happiness to which Patrick Jouin and Sanjit Manku confer a new and contemporary dimension. In the centre of the room, they introduce an imaginary line starting from the ground, extending into a central round core in marble and Mozambique ebony, continuing to the “Office”, the central piece, which then leads the eye up the vast circle of the chandelier to the ceiling fresco, painted during the construction of the Hôtel de Paris. 80

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Not only does this central axis organize the room but, moreover, it suggests a reading: it is carried upward in an ascent to happiness. The lights are responsible for this. Subtle and innovative, the lighting design conceived by Hervé Descottes reinvents the architecture of the restaurant. At the center of the room, video is projected onto the large, painted ceiling medallion and animates the artwork through the juxtaposition of infinite waves of color. At the center, a 7 meters diameter chandelier overlooks the dining room. Seven hundred pieces of glass, all unique, carefully assembled by hand, surround 2346 bulbs and mimic the delicate glow of fireflies. Combining technological innovation with the dramatic quality of the space, lighting devices illuminate the underside of tables that seem to almost float above the ground. It was here at “Le Louis XV” that Alain Ducasse learnt the methods and constraints of the enterprise. His thirst for knowledge, his creative bulimia, and his desire for new places pushed him towards other perspectives. Joyeux Anniversaire Alain Ducasse! 81

SPANISH CUISINE

MODERN CUISINE SPEAKS SPANISH PHOTO: © Instituto de Turismo de España – TURESPAÑA

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SPANISH CUISINE

Martin Berasategui

Carme Ruscalleda

Exquisite, innovative dishes with the guarantee of internationally prestigious chefs. The highest quality products from the best producers. Recipes combining popular tradition with artistic creation to offer you exciting, new flavours. Spain’s culinary revolution, headed by master chefs like Ferran Adrià, Arzak and Berasategui turns the pleasure of good food into a luxury for the senses that is at its finest when savoured in Spain.

Albert Adrià

their own signature, like creations from the world of fashion. Chefs like Arzak, Ferran Adrià and Berasategui give their own personal seal to dishes such as seafood gazpacho, “Gaudí-style” red mullet, lamb loin with cauliflower couscous, cod in green sauce, or sea bass with scallops and a sauce of flame-grilled leeks. These dishes are imitated by dedicated admirers across the globe.

Spain, the historic cradle of universal artists, also Spanish cuisine is nowadays recommended in the produces some great chefs, the fruit of a traditional finest restaurants, heralded by the most prestigious culinary heritage that has been passed down critics and demanded by millions of consumers through families across the generations, and also the world over. It has undergone a real revolution, of a unique gastronomic culture that, in Spain, which, in the space of a few short years, has put converts the necessity of eating into the sheer Spain at the forefront of international gastronomy. pleasure of food. With traditional styles as the basis, a modern, innovative cuisine has developed, identified by the Each chef has the ability to work not simply as a use of quality products and by the creativity of its craftsman, but rather as an artist, and this innovative trend is now to be found all over the different chefs. regions of Spain. This is why, besides the master The chef’s creation - chefs have nowadays become chefs already mentioned, names such as Pedro creative professionals - like great designers. This Subijana and Andoni Luis Aduriz in the Basque is why modern Spanish dishes now come with Country; Santi Santamaría, Carmen Ruscadella 84

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Ferran Adrià

Andoni Luis Aduriz

and the Roca brothers in Catalonia, and a long list of disciples and upcoming restaurateurs are the protagonists of this novel combination of products and flavours. The quality challenge - artists’ creativity has, in turn, been backed up by the hard work and high aims of farmers, fishermen, winegrowers, industry, distributors and restaurant-owners, to come together in a common bid for quality and distinction. Spanish vegetables, meats, fish, fruit, oils and wines are nowadays approved by the most demanding palates and make up the fundamental basis of the Mediterranean diet, now considered undisputably as the best recipe for good, healthy eating. To sum up, an exceptional combination of personalities, products and recipes have helped to increase and consolidate the unquestionable success of Spanish cuisine, now recognised as one of the tastiest and healthiest in the world. Haute cuisine in Spain - cuisine as an artistic creation to delight the senses – this is the way gastronomy is seen in Spain. A range of five-star

Eneko Atxa

culinary attractions offering a world of tastes, presentation, aroma, textures, colour... Dishes by chefs such as Adrià, Arzak, Berasategui, Ruscalleda, Santamaría, Subijana and Roca have placed Spain at the forefront of international haute cuisine. The new Spanish chefs are artists in the kitchen, as is amply borne out by their widespread international renown. For example, “El Celler de Can Roca”, run by the Roca brothers in Girona, is the world’s best restaurant according to the prestigious “Restaurant” magazine. It has regained the title it won in 2013, a title that Ferran Adrià’s “El Bulli” won five times. “Mugaritz”, in the Basque Country, is also 6th on this list. As many as eight restaurants have the maximum rating awarded by the influential Michelin Guide. The hallmark of the work of these new culinary artists is their originality and innovation, combining traditional Mediterranean cuisine with fresh creative ideas. The importance of this new cuisine in Spanish culture, with chef José Andrés being awarded the Spanish Order of Arts and Letters in 2010. 85

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Azurmendi has been created and designed according to Eneko Atxa’s philosophy, vision and concept. Photo © Azurmendi

International prestige - A number of restaurants in Spain have been distinguished for their outstanding quality and creativity. Throughout the country there are around 170 Michelin-starred establishments, eight of which have been awarded the maximum distinction: one in the Region of Valencia, another in Madrid, two in Catalonia, and four in the Basque Country. “Quique Dacosta” is a restaurant in the Region of Valencia with widespread renown. Its cuisine can be defined as being at the gastronomic avantgarde, but with its roots in its local surroundings in Dénia, Alicante. The restaurant is named after the head chef. The city of Madrid has a three-star restaurant –”DiverXo”– famed for its exceptional creativity and the fusion of an array of cuisines all known for their aromas, tastes and textures, thanks to its head chef, David Muñoz. In Catalonia, gourmets can enjoy the restaurants “Celler Can Roca” and “Sant Pau”, in the province of Girona. In the first, located in the city of Girona, the Roca brothers use their culinary creativity to 86

convey a range of emotions. Carme Ruscalleda, on the other hand, offers a modern take on traditional Catalan cuisine in her restaurant “Sant Pau” located overlooking the sea in Sant Pol de Mar. In the Basque Country, there are four outstanding options for enjoying Basque signature cuisine: “Akelarre” and “Arzak”, in San Sebastián, “Martín Berasategui”, in Lasarte (Guipúzcoa), and “Azurmendi”, in Larrabetzu (Vizcaya). The first is the creation of Pedro Subijana, and offers an experience for all five senses in a dining room offering spectacular views. José María Arzak’s restaurant was the first in Spain to receive three Michelin stars (in 1989). Martín Berasategui, on the other hand, is one of the main exponents of modern Basque cuisine. Finally the restaurant “Azurmendi” run by the chef Eneko Atxa is on a constant mission to bring pleasure through cuisine. Many other restaurants have become famous worldwide. They include “Aponiente”, in Puerto de Santa María (Cádiz); “Atrio” in Cáceres; “Calima” in Marbella (Malaga); “Casa Marcial” in Parres

WO’GOA

Mugaritz PHOTO José Luis López de Zubiría/ Mugaritz

(Asturias); “Enoteca”, “Moments”, “Lasarte” and “Àbac” in Barcelona; “Can Fabes” in Sant Celoni (province of Barcelona); “Les Cols” in Olot, and “Miramar” in Llança (both in Girona); “El Portal”, in Ezcaray (La Rioja), “M.B.”, on the island of Tenerife, and “Ramón Freixa”, “Santceloni”, “Sergi Arola”, and “El Club Allard” in Madrid. The El Bulli of the future Ferran Adrià has for many years been the standard-bearer of Spanish haute cuisine, and his restaurant, El Bulli, has been considered by many to be the best in the world. However, in July 2011 he closed down the business to take on a new and ambitious project: the “El Bulli Foundation”. The aim is to create a centre for gastronomic creativity in order to spark new ideas in the kitchen and share them at the international level.

can also enjoy going on a few of the specially organized routes, like the one entitled “Valle de la Cereza” (“Cherry Valley”, in the Jerte Valley), and the Ribera del Guadiana Wine Route. Don’t forget when you go to Cáceres that you’re in a World Heritage City, and one that’s also part of the Jewish Quarter Network. In fact, Cáceres has been chosen by The New York Times as one of the top travel destinations to visit in 2015. Basque country cuisine from inside - discover the Basque Country’s gastronomy, one of the most prestigious in the world. You’ll be able to taste the famous pintxos, attend workshops with renowned chefs, prepare typical dishes and discover the atmosphere of the markets for yourself.

A day of txikiteo Txikiteo means spending time with friends while drinking small glasses of txakoli Cáceres - Spain’s new Gastronomy Capital for (typical Basque wine) and trying tasty pintxos in 2015: the city of Cáceres, in Extremadura. Here different bars. The three main cites in the region you can savour the typical local produce such as San Sebastián, Bilbao and Vitoria. In San Sebastián, the delicious cheeses known as Torta del Casar, Bilbao and Victoria you discover the cities while Queso Ibores, and Iberian cured ham. And you enjoying a day of txikiteo. 87

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PHOTO: © Instituto de Turismo de España – TURESPAÑA

The cuisine of Catalonia, maximum expression of culinary character. As with nearly all cultures, Catalonian cooking has great character. Its innovative cooking often looking back to history for inspiration. Although ultimately Mediterranean, Catalonia has been influenced by various cultures over the centuries: the Greeks, Romans, the Italians in the eighteenth century and the French have all left their mark on this complex cuisine. Catalonia has absorbed the best of each country and created a culinary package which forms part of the popular wisdom of the region.

Madrid the culinary capital, historically speaking, Madrid has always had a magnetic effect on the remaining Spanish regions. Whether due to the fascination for the Court, or to look for work and a better future than that offered in the countryside, over the years this region and the capital of Spain has become a melting pot of people, cultures and gastronomies. Madrid accepts all types of influences from all types of cooking. It does have its own dishes which, although they did not originate in this area, have become “madrileño” over time.

Navarre, the taste is found in variety, it is said that Catalonian cuisine uses the same ingredients taste is found in variety and of all Spanish regions. as in other Mediterranean regions: tomatoes, Valleys alternate with thick forests, splashing garlic, fresh herbs, olive oil (particularly those waterfalls and major rivers. The same can be said of the Denomination of Origin Garrigues and about its culinary offer and the products which Siurana, prepared using the variety of olive called are used change from zone to zone, depending the “arbequina”), onions, cod… The traveller is whether the traveller is in the Pyrenees, near a river sometimes reminded of dishes from Provence, or in the centre of the region, which is characterised Rosellon, Naples or Sicily: cities which invaded the by pastureland and green valleys. Navarre boasts Kingdom of Aragon of which modern Catalonia generous landscapes and products, a fact which are reflected in the character of its people. formed part. 88

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PHOTO: © Instituto de Turismo de España – TURESPAÑA

La Rioja - a culinary mix. Situated on the Camino de Santiago route. It is a land of travellers and exchange, where relationships are formed and culture and customs interchanged. All this is reflected in its gastronomy which, apart from providing the traveller with the opportunity to taste top quality wines, has also been very much influenced by its neighbouring regions, adapting the dishes with that touch of exquisite simplicity so typical from this area.

mountain and country paradise with a very diverse environment. Protected on one side by the Bay of Biscay and on the other by the Picos de Europa mountain range. This region has always been isolated and protected from possible invasions and has many deep-routed traditions and rituals. The typical Asturian is friendly and open, always willing to receive outsiders who wish to get to know their land. Its cuisine is based on cider, fabada (bean stew) and cheese, together with shellfish and fish.

The Canary Islands, exquisite cuisine under the sun The Spanish often refer to the Canary Islands as the “Islas Afortunadas” as the shine shines practically throughout the year, their only borders are the sky and the sea, and because their fauna, flora and culture, at time so different to that of mainland Spain, are real treasures. However, perhaps it would be more appropriate to call the visitor to these islands “fortunate”; not only because he can enjoy the sun, sea and environment but also because he Asturias, a natural and culinary paradise - without has been presented with the opportunity to taste a doubt, Asturias is a magnificent natural sea, their culinary delights. Castilla-Leon, modern cuisine, roasts and much more - comprised of nine provinces which share flavours and tastes but conserve their own traditions. Traditions of huge historical and artistic richness which are gastronomically reflected, together with Extremadura and Castilla la Mancha, in its nickname “España del Asado” (Spain of the Roast). Without a doubt, Castilla-Leon is best known for its roast suckling pig and lamb.