With Passard in Paris, with Ruscalleda in Barcelona, with Arzak in San Sebastian, with Roca in Girona, with Valazza in Orta, with Kajuiter in Ardmore
Salt&Sill is a floating hotel located at Klädesholmen avery small island in the West Swedish Coast.
The place is really charming: outside sauna, wonderful views, amazing sea food and you can't be closer to the sea!
Follow me for this 4 minutes visit!
In the very heart of the city centre of Stockholm, in a building from 1699 with an exciting historic background and a modern decoration by Stockholm based architects Claesson Koivisto Rune a new lifestyle hotel has been opened. Situated on the waterfront and surrounded by beautiful nature and captivating culture.
BLUE Sydney is located on the Wharf at Woolloomooloo Sydney and enjoys spectacular views of the Sydney Harbour foreshore, city sky line and The Royal Botanical Gardens.
The wharf is totally amazing!!
The Grace Building in Sydney, Australia was designed by Morrow & Gordon and built by Kell & Rigby during the late 1920s and opened in 1930 by Grace Brothers, the Australian department store magnates, as their headquarters.
The building was purchased for redevelopment in 1995 by the Low Yat Group of Malaysia. Since June 1997, it has been used as a luxury hotel, "the Grace Sydney".
This video is about the "10 rooms" 100% personalized to your own preferences (colour, smells, food...)
Le resort est implanté parallèlement à la rive est de la presqu'île du Larvotto, avenue Princesse Grace, et offre une vue largement dégagée vers la pointe de Roquebrune-Cap-Martin et le complexe du Monte-Carlo Beach.
Aux abords des stations de métro de Saint Petersbourg des vendeuses proposent des articles disposés sur des petits cartons vraiment très vieux et abîmés. Ce sont majoritairement des femmes âgées, des babouchkas (mamies), a l'âge indéfinissable, quatre-vint, peut-être quatre-vingt-dix ans?
Au début, par pudeur, je passais en les ignorant.
Puis je me suis aperçue qu'elles vendaient majoritairement des produits alimentaires ce qui a pique ma curiosité.
Deux carottes et six cornichons devant la mamie avec le châle rouge.
Quatre concombres et cinq cornichons devant la mamie en noir.
Puis, des bocaux avec des cornichons XXL ou avec des sauces rouges. De toute évidence, "fait maison".
J'emprunte l'avenue Bolshaya, trustée par LVMH, et je vois au loin, la figure caractéristique des mamies qui vendent la maigre production de leur potager devant les bouches du métro.
Je m'approche, et je me rends compte, qu'en plus de 6 cornichons XXL elle a aussi des superbes cèpes.
Sans doute la cueillette du matin même dans les forets entourant Saint-Petersbourg.
Le tout en face du magasin de Louis Vuitton.
L'avenue Bolshaya est bien celle des produits de luxe.
Photo prise avec autorisation (en signalant les magnifiques cèpes, j'ai eu droit a un sourire)
The Cliff House Hotel is a pearl – it clings to the cliff in Ardmore in a miraculous feat of engineering, and the interior style is just breathtaking – and inside that pearl is the pearl that is chef Martijn Kajuiter’s cuisine.
If the design template is bold, the culinary template is bolder still. Here is a man who has subsumed all the current European mannerisms of modern restaurant cooking, and trained them up into a striking cuisine of his own. It’s an holistic cuisine, embracing everything edible from shoreline to farm to wild foods to edible flowers, and the precision of the cooking means everything is plosive with flavour and full of surprises, like juniper berry ice cream with pigeon, or chive flowers with marsh samphire, or radish and dried fennel with West Cork scallops, or the daringly barely-sweet desserts.
Confident, opinionated, radical – incidentally Mr Kajuiter tweets the same way he cooks – this is food for the senses and for the intellect, good to eat and good to think.
I've found a new whisky to love. It's a 26-year-old single malt from Hokkaido's Yoichi distillery. It's got oak and a gentle, sweet smokiness, a touch of leather, cherries, toasted almonds and I'm just making this up now, because after "oaky" and "a bit smoky," I ran out of vocabulary.
Not that it matters. You fall in love with a whisky not by reading a list of increasingly tenuous tasting notes, but by swirling it in a glass until the aroma waltzes out, by sipping it straight or perhaps with a splash of water, and feeling the tingling heat as the flavors entwine.
You might find fruitiness from the fermentation, cured meats from the malting process or anything from coconut to cognac from its time in the barrels. Or you might just taste whisky, and who could blame you for that?
When you find yourself savoring the lingering, mellowing traces on your tongue, that's a whisky worth taking home.
I found my Yoichi at a recent tasting event in Tokyo staged by the Japanese branch of the Scotch Malt Whisky Society. Or rather, I found 116.16, because the SMWS doesn't like to tell you what you're drinking. Instead, it labels its releases with a code for the distillery (116 for Yoichi) and the cask (16).
Founded in Edinburgh in 1983, the SMWS now has 30,000 members worldwide. Four times a year, it selects exceptional casks from among 125 collaborating distilleries. The content is sold to members at cask strength in myrtle-green bottles marked only by a code and a tongue-in-cheek tasting note. My 116.16 is captioned, "Almond slices and cricket bats," which is no less plausible than most official whisky descriptions.
Society members have a key to identify the distilleries if they wish, but the anonymity can be a blessing. When you can't tell what you're drinking, you don't suffer from the preconceptions that big brands have worked so hard to foster. A Macallan, Laphroaig, Springbank and Fettercairn all look alike, and all stand or fall on their flavors.
Even if you know what you're drinking, you're probably in for a surprise. While the brands work hard to keep their flagship lines consistent, the SMWS celebrates the diversity that whisky production, especially the aging process, can produce.
"Customers might know the standards, but they're often amazed when they taste the society versions. The selectors have a really refined sense and pick the very best casks," says Seiji Mizota, who stocks around 30 SMWS bottles at his Ginza S bar.
Mizota's passion for drinks was piqued as a high-school student in Kumamoto. The seniors in his swimming club would take him to local bars and furnish him with beer and whisky.
As a university student he took part-time bar jobs and began reading about whisky. "But gradually I began to wonder if it was OK to tell customers about something I'd only read about in books," he says. So he went to Scotland.
He signed up for a two-week stint at the Isle of Arran distillery, southwest of Glasgow. "It was unbelievably hard at first," says Mizota. "I didn't know what they were saying. But there was plenty of alcohol around, which helped."
Two weeks became three years and included a spell at the Springbank distillery to learn floor malting, a traditional process of malting barley.
Once back in Japan, he opened his bar in the heart of Ginza's drinking turf in 2005 and stocked it with a connoisseur's selection of Scotches. He has plenty of Arran whiskies, of course, including some fun ones aged in Pomerol, St. Emillion and Chianti barrels, but it's the shelf of society bottles that catches your eye.
If navigating a whisky menu is challenging for the casual drinker, even a connoisseur will be flummoxed by a row of indistinguishable green bottles.
That's good, says Mizota, because it facilitates communication between customer and staff. "Most of our guests know a lot about alcohol, but you don't need to know anything at all. You could start by sampling two contrasting whiskies, and go from there," he says.
I compared a 29.73 with a 29.74. Two Laphroaigs. You'd never believe they came from the same distillery. The 73 was captioned "Weddings and First Dates," but if my date smelled anything like this, there wouldn't be a wedding. The 74 ("BFD: Big Friendly Dram") was seven years older, much sweeter and converted one of Laphroaig's detractors, my girlfriend, who usually cites "that really smoky one" as the only whisky she won't touch.
Among Ginza S's regular customers is Naoto Ando, a professor of the University of Tokyo's Graduate School of Agricultural and Life Sciences. Three years ago his university began drawing up plans for a new complex on its main Hongo campus to comprise dormitories, a restaurant, a seminar room and a meeting room.
"The meeting room needed to be comfortable, so I decided to make it into a bar," explains Ando. He then tapped his favorite bartender to run it.
The result is S University of Tokyo, which opened at the beginning of September. If you've ever been to a university bar, this is nothing like that.
The prof used his connections in the agriculture industry to source the kind of woods more commonly found in exclusive restaurants or ryokan. The chic cypress interior creates an ever-so-slightly breezier atmosphere than Ginza S, but imports its bartenders, waistcoats and all, from the master bar.
The shelves at the university are also lined with Arran malts and around 70 SMWS releases, though here there is a menu that lists distillery, age, alcohol content and price. "In the university bar there are people who haven't drunk so much whisky, so it's important to give them a menu," explains Mizota. Other than that, it's business as usual.
The standout bottle from my first evening on campus was a Longmorn, a little-known Speyside malt that spent 40 years drawing rich, fruity flavors from a sherry butt. Sadly there's none left. The photographer and I put a dent in the stock, the profs must have finished it off, and since these are single-cask whiskies, when they're gone, they're gone.
But by the time you visit, a new bottle will have replaced the Longmorn, and if you're lucky it will be an oaky, little bit smoky 116.16.
Ginza S, B2F Kaitou Bldg., 7-5-4 Ginza, Chuo-ku, Tokyo. (03) 3573-5074 (03) 3573-5074
One of the finest art museums in the world, the Musée d’Orsay in Paris, is going to get some good bling treatment in the first month of the New Year. The 2,890 square feet of the museum’s exterior will be covered with the iconic Chanel No. 5 perfume flacon made from 1,200 hand-assembled sequins. Art and bling lovers can enjoy the amazing view from January 6-28, 2010.
Louis Vuitton releases this cut and paste video directed by Romain Chassaing as part of the lead-up to the release of the indispensable New York edition of the Louis Vuitton City Guide for 2011.
Louis Vuitton New-York “The Big Apple” City Guide 2011 Edition will be available on October 15th.
Located at 11 Knightsbridge in London, the Wellesley Hotel will be the city’s first six-star hotel!
Designed by Fox Linton (responsible for the Dorchester Collection’s Coworth Park look in Ascot), and operating by Arab Investments, the 36 luxury bedroom townhouse hotel is currently undergoing a $57,3 million renovation.
The six-floor hotel will include London’s largest suite with four bedrooms, a private lift, views over Hyde Park and some pretty special technology. There will also be a 28 cover Opal restaurant, Jazz room, Crystal bar and Cigar Terrace with the UK’s largest humidor.
The Wellesley 6 Star Hotel is set to open in November 2012.