5 1 “I love to say that I design clothes. More than fashion, real clothes meant to be worn and forgotten, so the personality of the one wearing them can be unveiled. This is when style truly emerges.” A French men’s fashion brand that breaths timelessness and elegant simplicity in every detail of its collection – that is what FURSAC stands for. Every piece is designed to be loved and worn for ages. The brand recently celebrated its 50th anniversary and proudly holds its place in the French fashion realm. Text: Dorien Ooms The brand is named after a small town in the Creuse, in the region of New-Aquitaine. In 1973, two brothers decided to open a Parisian studio and workshop for gentlemen’s outfits in the town of Saint-Etiennede-Fursac. Their goal was to share their vision of quality and craftsmanship, which continue to be the core values of the high-quality brand. The classic yet contemporary style of Fursac perfectly matches Botanic Sanctuary. This collaboration was unveiled at the New Year’s concert in the unique chapel of the hotel, where the musicians were dressed entirely by Fursac. CON TEM POR A RY Y ET TIMELESS “It all starts with the garment. Its style. Its personality and its legacy. And then come the materials; the quality of the design, the durability of the garment and its ability to age well over time.” This is the philosophy of Gauthier Borsarello, Creative Director of Fursac since 2021. His joining marks the start of a new chapter for the brand, as Fursac expands its collection to include elegant casual wear alongside high-class suits, becoming more inclusive in the process. Gauthier Borsarello incorporates details from the past and refines them to create contemporary yet timeless silhouettes. In addition to his training and career as a professional classical musician, he began collecting vintage clothing at a young age. Becoming a vintage expert, he has built an incredible archive of significant items, which serve as a source of inspiration for Fursac’s collections since he joined the fashion brand. As Creative Director, was it easy to connect with the style of Fursac? Definitely. When I was pondering over which brand to align myself with, Fursac immediately came to mind as the perfect fit. It embodies French elegance, drawing inspiration from the 60s until the 80s, encapsulating everything I adore about France. Designing for Fursac feels incredibly natural to me. I believe I am in the right place to craft styles and pieces that truly resonate. As a vintage lover and specialist, how do you create timeless garments? → CR EATIVE DIR ECTOR AND V INTAGE EXPERT GAUTHIER BORSARELLO ABOUT FRENCH ELEGANCE AND TIMELESSNESS
Botanic magazine I think you can find timelessness in the volumes and the colours. I try to work cautiously around silhouettes. If I want to do flare pants, I will, but very lightly. I try to never exaggerate anything, to not go too far in following trends. And I do the same with fabrics. I avoid blending synthetics with natural fibres for a matter of quality and circularity.... By studying vintage clothes, I’ve gained insights into what is going to last and I use this knowledge in my designs. What would you describe as timelessness in the fast-changing fashion industry? You cannot decide whether something is timeless. I think that is just proof of time. If something has become outdated, there is a problem, and the design must be improved. I think that the guy who designed the trench coat would not think that it was going to last two centuries without changing. It is the same with the 501 of Levi’s. They were first trousers for workers, and suddenly it became something super cool. I think that a garment reaches timelessness when you cannot take one detail off. When you change one thing, it will be less good. Take for example the egg. An egg has a perfect balance which cannot be changed. When you change the density of an egg, it will break. But if it is too tough, the little chick cannot come out. This perfection for the function is what I am chasing when I design a piece. Your style reunites classic and modern at the same time. Do you recognise this kind of passion in Botanic Sanctuary? Yes, I like to see the best of yesterday and the best of today. I would never say that it was better before because there were really bad things in the past too and truly great ones today. But I love it when we can combine the beauty of the past and the beauty of today in functionality. If the stones of the building are well made, we should conserve it. When there are gaps, we can fill them with techniques for modern comfort. That is what I do with my designs. I love to take patterns of old-fashioned work clothes from the 19th and 20th century but rework them in modern fabrics. That is what I like the most, to take the best of yesterday and the best of today to mix it and create a new modernity that will become a classic in the future. As a classically trained musician, playing double bass in one of the country’s leading symphony orchestras of Paris, do you still follow the classical music scene? Yes, because of my family. I have 5 siblings and we are all musicians, so I follow it through them. I listen to classical music every morning when I take my shower and I try to stay a little bit connected to this world. That is the only kind of music that moves me this way. For every mood I have my reference in classical music. I can listen to rock-and-roll, rap or any type of music with lyrics while working with words, but I cannot do this with classical music. My ears listen to the notes, I see the music and cannot be focused on my work. Classical music will be forever key in my life. How important is the setting of the concert on the performance of players? It is very important. Just for the sound, every venue is different. I don’t think you perform the same way in a modern building as in a church.I am not sure that every piece is fit for every venue. It is something you feel when you go on the stage, what makes you play differently. When you enter the venue of an old place, you feel the coldness, the humidity. When I played in the Wiener Musicverein or the KKL in Lucerne, things were completely different. You cannot play the same way. How important is it to perform in the perfect outfit? Clothes are also super important. Vivienne Westwood once said: ‘when you are comfortable, you are not dressed up’. And it is a very odd feeling, but you don’t play the same when you are not dressed up. You need to have something that makes you feel a bit special. It just doesn’t work with sweatpants. When you are dressed up in a suit, you behave and act differently. And I think you need a little bit of elegance or refinement when you play classical music. Is the outfit part of the experience then? When artists say: ‘oh no, it’s not important, we will play in t-shirts’, it feels disrespectful for the people who pay for the tickets. They pay to see the show and the clothes are part of it. Maybe this is the first concert the visitor is attending, and he might have saved money to go. To be too ‘cool’ is not cool for the guy who is discovering something new. What I mean is, style works in both ways: it is important for the musician to feel well and for the audience who will fully experience the concert. How did you design the outfits for the musicians in the Christmas concert? The musicians were surprised of the choice of colour, wearing dark blue suits, and not the usual black ones. I wanted the style to be Fursac – and French. The dark navy works very well. For the perfect black, you need a very good texture of fabric such as linen. If the fabric is too flat, you will look like a waiter, and that is not what you want when you are performing. The suits looked black because of the intense dark navy, but with the reflection of the light, you see that is a very refined shade of blue. French navy is one of the best colours ever to me. And I love French style more than anything, so I wanted to bring a bit of it here in Flanders! When I was a musician, I went to Brussels a lot to play. I have not visited Bruges and Antwerp yet, but I really want to go there because of the aesthetics, the energy, the creative minds of the people there. I really want to experience this. Even the lands, the nature..., and so many geniuses came from there. Maybe it is in the water? But the energy in Flanders is something that’s for sure. • www.fursac.com TAKE THE BEST OF YESTERDAY AND TODAY, MIX THEM , AND CREATE A NEW MODERNITY THAT WILL BECOME A CLASSIC IN THE FUTURE.
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Botanic magazine DRINK RESPONSIBLY Favresse forest, Cuis.
55 HERTOG JAN has been one of the culinary leaders in Flanders and far beyond for many years. Until 2018, the restaurant was located near Bruges in Sint-Michiels. In 2021, after a break, GERT DE MANGELEER and his team swapped their familiar West Flanders for a small-scale, exclusive restaurant on the Botanic Sanctuary site and have in the meantime been granted 2 Michelin stars. The cozy ambiance and fixed menu offer a memorable experience for their visitors. Text: Dorien Ooms With a limited number of opening days per month and only seven tables, Hertog Jan aims to take guests on a journey from one culinary surprise to another. The serenity of the interior and the casual hospitality adds an extra dimension. An overall experience is what is ultimately at stake for the Hertog Jan team. Need we say more? This is not an average restaurant. Head sommelier Pieter Fraeyman is passionate about his craft and goes to great lengths to open the right bottle for every customer. “At Hertog Jan, we always strive for the highest level of hospitality. Wine is an important part of the restaurant experience. That is why we put a lot of energy and soul into the wine list with the sommelier team. We are always looking for something exclusive. This is not so much about the prestigious wineries, but rather unique discoveries with a story. At Hertog Jan, we always have around 400 references on hand, and the menu is constantly changing. Guests can choose between two wine pairings. The traditional wine arrangement offers a wine with each course that is entirely in function of the dish. Our team will taste each one of Gert’s new dishes, and then look for the ultimate match. We look at different combinations and compare until we retain the essence. By tasting extensively, we aim for a 1+1=3 story in our selection. There is also the exclusive wine experience based on the Japanese Omakase principle, and it means: ‘I’ll leave it to you’. Our menu is inspired by this philosophy as a crucial part of the concept. We want to give our guests the opportunity to experience their wine selection the same way. We always listen carefully first. What do you like to drink? Then we pick a suitable fine wine. With this exclusive wine pairing, we go the extra mile in hospitality. With empathy, we strive to provide a casual, personal service. Because we only have seven tables at Hertog Jan, we attach great importance to a personal approach. Each table is also different: at one table you’ll have businessmen clinching a deal, at another a couple in love. You have to be able to respond to all these diverse situations. The chef’s cooking may be excellent, if the plate is not served appropriately, a piece of the charm is lost. We are very fortunate in our country to have a lot of fine wines from around the world strongly represented. By pursuing a good rapport with suppliers, tasting a lot and always looking for new stories, we keep our menu up to date. I have a notebook where I take notes about each and every wine I believe in. We taste a lot, of course, and not every delicious wine adds to the Hertog Jan experience. Sometimes we also have to wait in suspense for a long time. For example, I have just received, finally, after two years of waiting, a fantastic grappa from De Wijnfaktorij here in Antwerp. This Gravitae is a top Belgian-made product – and we are proud to be the first restaurant in Europe to serve it.” • The extra mile in wine pairing SOMMELIER PIETER FRAEYMAN ON OMEKASE WINE EXPERIENCE © Pieter D'Hoop
Botanic magazine
57 The Larix auditorium stands out with its distinct red chairs and historical wooden beams, reminiscent of its past life as a hayloft and dormitory in a 15th-century monastery. These original wooden beams add a rustic charm, blending seamlessly with the modern amenities. This historical touch makes the Larix one-of-a-kind in the city, offering a unique atmosphere that connects the present with the past. Larix is well-equipped for today’s events, featuring two interpreters’ booths for Larix Auditorium Discover the LARIX AUDITORIUM, a special space within our venue that beautifully combines history with modern technology. With a generous 325 square meters and a capacity for 300 people, Larix is more than just a meeting room – it’s an experience. smooth multilingual communication, a technical control room with advanced equipment to ensure flawless presentations, and the option for complete blackout to suit various event needs. Among our 14 unique halls, Larix is not only notable for its size but also its historical charm, highlighted by the preserved wooden beams. The transformation from a humble hayloft to a sophisticated meeting space reflects our commitment to preserving the venue’s rich heritage while meeting the diverse needs of our clients. Perfect for lectures, presentations, and information sessions, Larix sets the stage for creativity and intellectual exchange. Its versatility, enhanced by the addition of technical and translation facilities, makes it a popular choice for events where the fusion of history and innovation is appreciated. Step into Larix and experience a meeting room where every event is more than just a gathering – it’s a journey through time, with echoes of centuries past and the enduring presence of its historical wooden beams. • THE LARIX AUDITORIUM STANDS OUT WITH ITS HISTORICAL WOODEN BEAMS , REMINISCENT OF ITS PAST LIFE AS A HAYLOFT AND DORMITORY IN A 15THCENTURY MONASTERY.
Botanic magazine The abstract impressionism of Marc Mulders It’s no surprise that we meticulously chose artworks and artists to capture the spirit of the BOTANIC HEALTH SPA and HENRY’S BAR for their artistic interpretation. This endeavour led to a partnership with NIQUI VAN OLPHEN’S ANTWERP ART GALLERY NQ GALLERY, which represents the renowned artist MARC MULDERS. Text: Tuur Schyvens of nature. Prior to relocating to Baest, a sprawling 380-hectare estate in Oirschot, North Brabant, he predominantly painted in a figurative manner. However, following this move, Mulders embarked on a more personal and abstract trajectory, prioritizing nature in his work. Since then, he identifies as an abstract impressionist. STAINED GLASS Just before the turn of the century, Mulders discovered a new - but already centuries-old - technique: stained glass. He delved deep into this captivating and delicate realm, quickly attracting a flood of requests. Among these was the commission for the lead window titled ‘A Garden of Glass’ for De Nieuwe Kerk in Amsterdam. In 2005, Queen Beatrix of the Netherlands was gifted this masterpiece, after which the work was often referred to as the ‘Queen’s Window’. Two years later, this stained-glass window was named the best artwork of the last 50 years. Not much later, it was not a work of art but the artist himself who received the award: Artist of the Year. On the role of artists in society, Mulders is clear: “Visual art is a safe haven,” he stresses. His artworks are a fresh, hopeful wind within a sometimes turbulent society and serve as a connection in times of polarisation. OUTSIDE IN The local collaboration between Botanic Sanctuary and NQ Gallery was a logical choice. Not only is the art gallery a five-minute walk from the hotel, but Niqui’s vision fits seamlessly with Botanic’s artistic choices: art makes peace. Besides, Niqui and Marc Mulders have visited Botanic Sanctuary before. For If you paid a visit to our spa or bar, you have probably seen his artworks there: the colourful and engaging paintings by the versatile Dutch artist Marc Mulders. He finds his inspiration largely in nature. “My work is like a melody of colour, light and rhythm that reflects my observations and experiences of nature,” he says. ABSTRACT IMPRESSIONISM Anyone looking for the 65-year-old Tilburg native’s artistic roots must go back to 1978. That’s when he started studying at the Academy of Fine Arts Sint-Joost in Breda, known today as St. Joost School of Art & Design. Just two years after completing his studies, he won the Prix de Rome, a prestigious incentive prize for young artists and architects. Mulders, like many others, drew inspiration from art history. Take, for example, Michelangelo’s works in their typical Renaissance style or Rembrandt’s theatrical, exuberant yet refined paintings. Over time, Marc Mulders cultivated his distinct style and earned recognition for his oil paintings, which echo the rhythm
59 instance, in the autumn of 2022, Mulders’ solo exhibition ‘A garden Path’ took place at NQ Gallery, at the same time works from various decades by Marc Mulders were exhibited at the hotel. Featuring pieces from both the exhibition and private collections, the Dutch artist seamlessly transplanted the richness of nature surrounding his studio into downtown Antwerp. Inspired by expansive landscapes, his brushstrokes captured the delicate intricacies and rugged textures, seamlessly blending the outdoors with indoor spaces. Marc Mulders’ works within the exhibition space exude a captivating and immersive allure, beckoning viewers to delve deeper into nature’s embrace. Their presence serves as an ideal complement to Botanic Sanctuary, a haven that harmonizes conscious living with the culinary delights of locally-sourced, seasonal produce in its restaurants. Just like Botanic Sanctuary adds value to hospitality and gastronomy in Antwerp, Niqui van Olphen, who represents Marc Mulders, also brings added value to the art world within the ‘Koekenstad’ (City of Biscuits) with her international contacts. Her gallery hosts artistic heavyweights as well as budding artists who more than deserve their place on the scene. • www.nqgallery.be My work is like a melody oƒ colour, light and rhythm that reflects my observations and experiences of nature.
Botanic magazine ENTER THE VINARIAM OF Botanic Sanctuary Antwerp Wine tastings as an exceptional experience The monastery buildings, the fine dining restaurants, the serene chapel, the beautiful gardens and the Botanic Health Spa and Club... At Botanic Sanctuary, all your senses will be indulged in every corner of the fantastic site. It is hard to imagine that what is below ground is at least as extraordinary. This is a true heaven on earth for many an epicurean and wine lover. Text: Dorien Ooms
61 This is the sanctuary of Steve Joosen, Director of Food & Beverage at Botanic Sanctuary with 30 years of experience. Situated under the old monastery buildings, the wine cellar has the typical old vaults as you would expect from centuries-old buildings. During the renovation, new techniques were installed here, giving it the luxurious flair that characterises the entire site. A treasure trove of pearls emerged under the vaults. “You’ll find real top-class wines from estates in Spain here, such as Vega Sicilia from the Ribera Del Duero region, as well as the best that France and Italy have to offer. A Château Petrus from Bordeaux, for example or a Brunello from the Tuscan winery Soldera.” Personal tasting moment Steve’s enthusiasm for his craft is great, his expertise phenomenal. He is happy to show us the beautiful wine rooms. “In the reception room, Magnums and cognacs, as well as other brands, are on display. You will also find a beautiful showcase of Louis XIII de Rémy Martin, very exclusive. In the tasting room, there is an inviting table in petrified wood. It is said to be 1,500 years old.” It cannot be other than the setting for unforgettable tastings. “We have many opportunities here to showcase and sample special wines. A tasting can be booked in advance and is for a maximum of 10 people. We want to keep the tasting personal and intimate, so that you can fully enjoy this intense experience.” Sparkling pleasure Besides beautiful still wines, Botanic Sanctuary represents some great champagne houses. “In our bar, you can order eight different champagnes by the glass, including the Dom Pérignon range. We have a close relationship with the house and are united with some 70 other hotels around the world in the Dom Pérignon Society. This allows us to do special launches and pour some beautiful champagnes by the glass. Think of a rosé champagne from 2009. All exclusive bottles within the society, such as the ‘P2’ and the ‘1990 Vintage Plénitude 3’, are available here at the hotel.” Cheers with Leonardo DiCaprio Another champagne house to enjoy at the site is the Telmont of the Rémy Cointreau group. “Yes, Telmont is currently ‘hot in Paris’. Pioneering the sustainability story, the house claims to work zero-emission by choosing only recycled glass, organic grapes and a simple label with no bells and whistles. American actor Leonardo DiCaprio is a shareholder there and appears to be particularly charmed by the green business model.” But the gem according to Steve? “Then I would say a champagne from Salon Le Mesnil Blanc de Blancs. The Salon champagne house is exceptional and considered one of the icons of the Champagne region. Le Mesnil-sur-Oger is one of 17 villages that have ‘GrandCru’ status. But let’s not forget the beautiful products of the wineries Egon Müller and Château d’Yquem. Or Château Gilette, with wines 30 years of age. The wealth of wines is actually infinite.” Combination with lunch or dinner A tasting at Botanic Sanctuary is a tailor-made personal pleasure. We check in advance what the expectations are so we can prepare a unique tasting for our customers. “There are no limits to our offerings and combinations, so everything can be completely à la carte. We ask about your preference of wine region and your budget, and then we put together a fine selection.” We can also cater for small-bites or amuses. “A combination of a tasting and lunch or dinner is also possible. In that case, the party will start with a small tour of the wine cellar for an aperitif or tasting. The sommelier will take you through his inspired story. After the tasting a delicious meal will be served in one of the rooms or in the Burgundy Room, located at the back of Henry’s Bar.” Cheerful painter There’s something special to this room. “Indeed, our Burgundy room has beautiful wine-red walls. And that’s by design. Red wine from Vosne-Romanée, from the heart of the Burgundy region, has been added to the lime paint. The result is a deep red colour. The painter undoubtedly had a lot of fun with it at the time.” Steve’s passion is infectious, and he likes to submerge his guests into his story during a tasting. “By letting people taste things from another region, you take them away. You offer new flavours, open a view of the world. As a sommelier, you tell stories about the wine and your experience. Your guests usually have stories of their own. It’s always nice to bring it all together. As a sommelier, you are some sort of entertainer too, always making sure your guests have a good time.” •
Aged to perfection The amber-coloured spirit swirls around in small circles in the glass, allowing decade-old aromas to work their way up and tingle in the nose. A smoky hue mingles with the earthiness of oak. Whisky captures the imagination because it comes from industrious regions and is made with a love of craftsmanship. Power is not just about age, but also timing and the right wood. Due to the unique process, good whisky from a particular cask can be in particular demand. But with vintage and numbered bottles, you know: gone is gone. The scarcity created by quality bottles or casks is an ideal cocktail for investors, provided they know the ins and outs. Text: Dorien Ooms "QUALIT Y, CR AF TM ANSHIP AND A SER IOUS IN VESTMENT OPPORTUN IT Y." Botanic magazine
63 Thomas Van Gaemeren and Stein Devos of Scotch Whisky Investments are passionate about their product, sharing it with seamless enthusiasm. When they talk about Scotland, unique casks and the highly regulated production process on site, it is not hard to get tantalised by their unique investment story. Experience is everything "We only sell one product as an investment, which is a Scottish single malt whisky," Thomas says. "Our usually affluent clients are in a position to invest their money for a long time, and we try to give them expert guidance from the perspective of an asset manager. At the same time, we offer a tangible product that is qualitative, scarce and unique. This combination means that investing in whisky ignites a certain passion which we want customers to warm to. With our ultra-exclusive whisky experience - The Unprecedented - at Botanic Sanctuary and with member excursions to Scotland, we offer additional value in terms of sentiment and experience.” In 2002, ‘inventor of investing in whisky’ Michel Kappen founded Scotch Whisky Investments. During his time as a banker, his enthusiasm for whisky led him to realize that its value would substantially increase over time, prompting him to transform it into an investment product. Meanwhile, Scotch Whisky Investments stands as the sole whisky investment partner with government licensing, guaranteeing that all operations are conducted properly and in full compliance with regulations. "What makes our way of investing so powerful is that you effectively legally own your whisky portfolio,” Stein says. “No matter what happens, the whisky is and remains yours. You can also view your portfolio in real time, so you know exactly how the investment is doing." Specials from Scotland "Our relationships in Scotland are solid," Stein continues. "That is why we are regularly offered special bottles and casks, for example bottles of more than 60 years old. Moreover, we can offer unique experiences in whisky that money cannot buy.” Thomas: “From an investment of €100,000, we build a tailor-made portfolio, and take care of the management from A to Z. We manage the portfolio for at least five years and then resell it for the client at an attractive return. Actually, we offer asset management in whisky. With a deposit of €250,000 or more, you become a member of the Scotch Whisky Investors Club, with additional investment opportunities and an extra dose of experience around your investment." The bottles rest at the headquarters in Sassenheim (NL) and the casks are kept in the company's own warehouse in Scotland. We also have a bottling plant to market finished whisky from there. From the moment the whisky is distilled and the spirit goes into the cask, Scotch Whisky Investments can oversee the entire process. → INVESTING IN WHISKY IGNITES A CERTAIN PASSION WHICH WE WANT CUSTOMERS TO WARM TO.
Proud of own brand 'MO ÒR' With the right connections and in-house processes, Scotch Whisky Investments markets its own label: MO ÒR. In Gaelic this means 'my gold'. "It is the epitome of investment, because the bottles are tangible," says Thomas. "We buy barrels ourselves, mature them and bottle the whisky under this label. We are very ambitious with MO ÒR and want it to grow into a globally known luxury brand. It is not just an investment product. You can consume MO Òr with great taste and pleasure. In Henry's Bar at Botanic Sanctuary, you will find these on the menu." "Of course investors like the return on their investment. Still, we try to bring experience with the Scotch Whisky Investors Club. In our hospitality programme, we educate our customers on why we focus on Scottish single malt. Why, by the way? Because regulation and transparency, especially in an investment, are very important. Every distilled drop in Scotland is registered by an excise official. As a result, they know perfectly how much whisky each distillery has lying around, considering the natural evaporation of a cask (the 'angels share'). Even when we purchase a cask, it requires extensive registration." Private club 'The Unprecedented' With a club comes a clubhouse, and it is located in the prestigious setting of Botanic Sanctuary. The Unprecedented is an exclusive, intimate whisky club where hospitality meets business, and investors find a home. The doors of this room in the vaults of the monastery are opened only by invitation or for our members and their guests. Then there are the excursions to Scotland. "This is a fantastic whisky experience," says Thomas. "Included is a visit to an artisan cask maker. In our warehouse, you can see your cask with your own eyes and touch it. The trip is a special experience for each participant. The group of like-minded people also always gets close during this trip." Stein happily adds: "Our clients are wealthy people, anyway. Through our special hospitality programme, you offer them something that money can't buy. That’s why the return is worth much more than just the profit margin. It’s an investment in Scotland's unique heritage."• THROUGH OUR SPECIAL HOSPITALITY PROGRAMME , WE OFFER SOMETHING ‘THAT MONEY CAN’T BUY’. Botanic magazine
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Botanic magazine Yacht De Vocht UNEXPECTED, Unprecedented luxury on Yacht charter.
67 Unexpected luxury in the Mediterranean, since the restyling in 2021 with every conceivable comfort on board. From a spacious deck with a beautiful sea view to a private jacuzzi and a Michelin-chef. 38 meters of ultimate pleasure. Inquiries: [email protected] www.yacht-unexpected.com Unexpected yacht charters Accommodation Number of guests : 10 Sleeping accommodations: 10 Suites: 5 Crew: 8
The Red Room was painted with Burgundy wine-based paint.
69 Steve appears at the appointment with a wall-to-wall smile. Euphoria in the air. Rightly so, because Henry’s Bistro – the new culinary concept co-invented by the restaurant manager – is proving to be a hit. “Due to the success of Henry’s Bar, we have had to expand the space next to and behind the bar,” he says. “And we’re quite proud of the result. At Henry’s Bistro, everyone can now dine à la carte or choose from delicious lunch menus. However, the new restaurant does not diminish the success and survival of Henry’s Bar and Restaurant 1238.” Henry’s Bistro is more than just an extension of the existing gastronomy at the superior hotel. It is a concept with its own face and philosophy. “The bistro represents excellent quality, cooking with local produce and plenty of choice for vegans and vegetarians. At the same time, we also want to pamper our international customers. We offer a cosmopolitan menu with Asian and Italian influences, but with equal attention to Belgian cuisine.” On that menu, guests will find a rich variety of dishes: from cod with mousseline sauce to fresh talbot. → Henry’s Bistro, the pinnacle of easy fine dining BOTANIC SANCTUARY ANTWERP, featuring five gourmet restaurants, has served a wide audience in search of culinary excellence. Newcomer HENRY’S BISTRO is sailing a different course, aiming at the – so far – unserved audience. “Henry’s Bistro is a crossover between the exclusive fine dining of RESTAURANT 1238 and the more modest cuisine of HENRY’S BAR. It is the ultimate form of easy fine dining,” says restaurant manager STEVE JOOSEN. Text: Peter Briers
Botanic magazine Henry’s Bistro wants to distinguish itself by the location, the venue, the interior and the type of vibrancy. →
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Botanic magazine “Local cuisine is represented by a homemade shrimp croquette, steak tartare and vitello tonnato, to give you some examples. Classics such as blanquette of veal, sole and pasta with lobster are also available every day. We source our ingredients by reaching out to local suppliers and farmers. Our fish comes from the North Sea. We definitely have an eye for sustainability at Botanic Sanctuary Antwerp.” BUDGET-FRIENDLY The definition of Henry’s Bistro? A crossover between the exclusive fine dining of Restaurant 1238 and the more modest dishes at Henry’s Bar, says Joosen. “It is the ultimate form of easy fine dining. We deliberately take a low-threshold approach, which makes the bistro interesting for all guests, even those not staying overnight at the hotel. Dining without pre-booking is also possible, although a reservation does guarantee an available table.” Staying overnight and dining in the same hotel: it is an obvious thing to do abroad, but in our country, it is somewhat different. “Many people are reluctant to book a table in the restaurant of a superior hotel. We want to break the taboo. That’s why you can have a light lunch at Henry’s Bar, as well as a more elaborate dinner at Henry’s Bistro. A quick bite, a full dinner or would you rather have an aperitif in the bar first and then dine in the bistro? At Botanic Sanctuary Antwerp, nothing is too much to ask.” Henry’s Bistro has a capacity of sixty-five seats, both afternoon and evening. “We want to distinguish ourselves by the location, the venue, the interior and the type of vibrancy. All those elements should make people want to stay at the hotel, enjoy delicious food in a stylish but accessible environment. Henry’s Bistro offers excellent value for money, correct and friendly service and plenty of privacy by leaving enough space between tables. Gastronomically, the bistro absolutely lives up to a five-star superior hotel, but in an accessible way and at a budget-friendly price.” PARISIAN ATMOSPHERE The inside of Henry’s Bistro resembles a Parisian venue. “Pleasant music is constantly playing in the background,” Steve reveals. “Not loud, but a bit louder than what guests would normally be used to. No harm in bringing some life to the place.” A striking presence is the Red Room, at the back of Henry’s Bar. “That room was painted with Burgundy wine-based paint and can accommodate 14 people. Although the choice is entirely up to the customer, who gets to choose where to take a seat. In a spot overlooking the beautiful monastery garden or at a table bathed in light, next to the open glassware? Intimate or a bit more in the vicinity of the other guests? Everything is negotiable.” Dinner or lunch at the bistro can easily be combined with a visit to the city. “Our approach is exactly tailored to people who want to attend a cultural show in the vicinity of the hotel after dinner. They’ll prefer to dine on lighter and quicker meals. One dish, for example. Those who want to take more time can have a more elaborate experience. People who fancy a tasty pousse-café after a walk in town or a show at one of the neighbouring theatres are always welcome later in the evening.” PRESTIGE WINES Also great news for aficionados of finer wines. The wine list features some 420 titles, from Italian and French domains. “The wine is available by the glass, but equally by the bottle. Pearls in a glass: that’s what you could call our wines. They are served by someone with an exceptionally broad knowledge of the offering.” “We like to leave the choice to customers. They can choose from a range of red and white wines based on various grapes and from different countries and regions. Everyone will find their favourite flavour. By offering those wines by the glass, we also want to give amateur enthusiasts the chance to taste from a wide range.”
7 3 “Even the Château d’Yquem, one of our prestige wines, is available by the glass, to keep it affordable for our guests. Those who opt for a bottle have an even wider choice. Champagne lovers are also in for a treat. We serve a selection of eight different champagnes, ranging from our house champagne to Dom Perignon.” • Opening hours: Mon – Sun: Lunch: 12:00 – 15:00 Dinner: 18:00 – 22:00 The wine list features some 420 titles, from Italian and French domains.
Botanic magazine DENNIS T’JAMPENS is a designer and has been business manager of ‘DTJ’ Architectural Concepts for 20 years. With his keen artistic vision and aesthetic sensibility, he crafts architectural concepts that transcend temporal and spatial boundaries. Client from Antwerp to the Emirates knock on his door for timeless design. As a creator of beauty, he has found himself a place to find overall peace and refuel his creativity. And that place is the BOTANIC HEALTH SPA & HEALTH CLUB. Text: Dorien Ooms “As an Antwerp chauvinist, I am very happy to see that the site has become so beautiful. I used to visit exhibitions here as a child. Since the renovation, the site is bustling again and has been a success story for the entire city. I’ve undertaken numerous projects overseas, particularly in the realm of hotels, where they’re highly sought-after. However, in Antwerp, we lacked such a hotel. Now, it has blossomed into an inviting destination for drinks or enjoyable meals with friends.” “In the meantime, I frequent the spa and gym approximately four times a week for both exercise and relaxation. As a club member, I thoroughly enjoy my time here. The expansive windows offer views of the historic buildings while you work out, with the botanical garden just beyond. Even during brief visits, I experience an instant sense of holiday. It’s truly wonderful. The architecture and wellness design are impeccable, creating a perfect ambiance.” Crafting Michelin-star Ambiance ARCHITECT OF DINING ELEGANCE © Cafeine.be IN ANTWERP WE LACKED SUCH A HOTEL . NOW, IT HAS BLOSSOMED INTO AN INVITING DESTINATION FOR DRINKS OR ENJOYABLE MEALS WITH FRIENDS.
75 We went for a drink together at a ‘brown café’ near the Bird Market, and a little later the deal was done. They wanted a beautiful and high-profile restaurant. The toilet had to be instagrammable, but otherwise they had not a lot of specific requirements.” “I am very happy with the final result. The restaurant itself is a great success. The interior will no doubt contribute to it, but first and foremost, Thomas and Jacob Jan are truly excellent chefs. When I am on the treadmill in the gym, I enjoy the view of my first catering project every time.” “Since then, more restaurants followed. Fine Fleur was a good learning experience, because designing a good hospitality interior is a lot harder than it seems. For the chef, the kitchen is highly important. Furthermore, you need a good distribution of tables to provide the right number of covers. The techniques are also quite a feat each time.” “I am lucky enough to work for well-off people. New construction or renovation, an office or a residential project: I always have a nice variety in my assignments. In addition, Instagram has boosted my business and more and more people from abroad know where to find me. New York, Basel, Zurich, Dubai and Barcelona, people knock on my door for my specific style. I love both classical and modern architecture, and always bring a certain signature to my interiors. It always feels warm and timeless, with a certain type of staircase, accent, marble as a common thread throughout my work.” “It may be a cliché, but I was born with a pencil in my hand. I could only draw. I studied art education and later interior design. My hobby became a passion, and grew to be my job. The passion shows in my work and results. I am one of the few designers who still sketches by hand and makes watercolours of the projects.” “No matter the vastness of the world, Antwerp will always be my home. It is a village with an urban mentality. I really love our Koekenstad (City of Biscuits). We really missed a landmark like Botanic Sanctuary. Now when I have clients from the Emirates, for example, I am happy to book a room for them here. A city like Antwerp deserved a five-star superior hotel. And now that it is finally here, it is an absolute added value.” • “For me, the escape starts at the door. It takes me away from work and the pressure for a while, because when I am at home, I keep on working. Sometimes, when I really need to relax, I just book a room here. It is the ultimate holiday feeling: a moment alone at a hotel in my own city. The bathrooms here are beautiful, the beds are amazing. After breakfast in the morning, weather permitting, I head out into the garden with my drawing materials. I absolutely love that.” “The site is in my heart. Besides memories of my childhood, I went through the entire renovation from a to z. In fact, my agency designed Fine Fleur restaurant. I mostly did residential projects and offices, and this was the first restaurant for me. I met Thomas Diepersloot and Jacob Jan Boersma through mutual acquaintances. © Cafeine.be
Botanic magazine “I was barely eighteen when I started working as an air hostess. A challenging job, though I soon felt I wanted more from my career. Thanks to Lufthansa, I joined PrivatAir, a former Swiss airline. During those years, I would give safety training and first aid courses for cabin crew and pilots, teaching staff how to respond to emergency situations.” “Besides being training manager, I was also a senior cabin crew member on VIP flights. In that position, I had the privilege to lead numerous global excursions, each time for a group of just under 50 people. My job was to organise the whole experience: from the hotels and meals on board to everything needed to make the trip as enjoyable as possible.” “These world travels are only for the rich. I once had to accompany a family who wanted a swimming pool on board and also LOUISE WEBER, EXECUTIVE HOUSEKEEPING MANAGER “Botanic Sanctuary Antwerp has become my second family” required five bedrooms. The plane looked like a flying hotel. These things happened quite often. On a VIP flight, we usually had celebrities on board, even Queen Elisabeth and Madonna flew with us.” “I will never forget some of the things that happened on those flights. Some of the guests had very explicit wishes. An exclusive white wine, for example. If it was not available in the immediate vicinity, another plane would be chartered to get that one bottle, anywhere in the world. We once had to organise a five-hour flight to go pick strawberries at a distant location. Pure madness that was. After a while, the cabin crew obviously knew what to expect. Crazy was never crazy enough.” “The most bizarre thing I ever came across? A flight with loads of money and weapons on board. Or even more unbelievable: a plane full of coke and prostitutes. That flight was a non-stop party in the airspace between Europe and Baghdad. I did wonder at the time whether or not it was all legal. I think not, but it happened.” “I also remember a flight with on board none other than Heidi Klum, the famous German TV presenter. One brand of drinking water was not enough for her. Klum wanted a mix of different brands. As if that really matters at more than 10,000 metres above the ground? Well, it doesn’t, but the guest is and remains king, and so we did what we were asked. Or that time when the on another flight asked us if they could eat from the floor. And that was to be taken literally. Due to this unusual request the entire carpet had to be replaced, good for an extra €15,000 price tag. No problem at all for them.” For twenty years, LOUISE WEBER flew around the earth in the company of wealthy global travellers and international celebrities. Today, as Executive Housekeeping Manager, she heads a 60-strong team that watches over the charisma and aesthetics of BOTANIC SANCTUARY ANTWERP. “Every day I think to myself: what a wonderful environment to work in.” Text: Peter Briers
77 SYMPATHY OVER THE CLOUDS “You’re asking me if there is such a thing as a code of honour, which keeps us from spilling the beans? Not officially, but we know exactly what we can reveal, and what is confidential. In fact, everyone in the industry knows what certain flights are like.” “Sympathy over the clouds. That is the best compliment I have ever received. Who it came from, I want to keep that a secret. From a well-known actor, that’s all I want to say about it.” (laughs). I worked for PrivatAir for 20 years. I don’t miss the job, but I do miss the evenings spent in the company of colleagues all over the world. That was the big advantage: as a crew member, you got to see the whole world, in a relatively short time. I do miss that aspect, but family commitments make a job like that impossible today. I have a 14-year-old daughter. She needs my attention.” “Looking for a new challenge, I joined Botanic Sanctuary Antwerp in 2022. Initially, the idea was that I would oversee the start-up of the hotel, but in the meantime, I’ve come to like it so much that I cannot imagine working anywhere else. The hotel is the best thing that could have happened to me. Another plus: I live within walking distance. That is an unimaginable luxury. Antwerp is a wonderful city. I have lived in Brussels, in Athens and even on a beautiful houseboat, but Antwerp cannot be matched. When I arrived here, I soon knew I would stay. This place has everything of a metropolis, from culture over fashion to good food and lots of water, thanks to the Scheldt River.” AXL ROSE “As Executive Housekeeping Manager, I manage the largest team at Botanic Sanctuary Antwerp, sixty people in total. Together we ensure that the hotel is clean around the clock, from the private rooms and suites to the public areas. The task is challenging, as the hotel is 24,000 m² in size.” “As with PrivatAir, I also get to deal with the sometimes rather strange wishes of celebrities at the hotel. Axl Rose, the lead singer of Guns N’ Roses, to name just one. In his room, we had to cover every glass that could reflect his image. The reason why? He simply did not want to see his own reflection. Madonna kept it more modest. She just brought her own mattress.” “Those celebrities no longer impress me. Admittedly, when I met Brad Pitt for the first time, it was a special moment, but Brad is also only human. That is also why I do not make a difference between well-known or less well-known guests visiting our hotel. Everyone deserves a friendly and warm welcome.” “How I am as a manager? I am always in charge but relaxed at the same time. I also try to be a listening ear for my employees. Honestly? It is my team, and by extension the entire Botanic team, that drives me. They are the reason why my efforts come to live.I like the interaction with our guests. What did they think about their stay? Did they enjoy spending the night here? These are the things I want to know. And if a problem arises, there is always a solution. Always.” “Today, Botanic Sanctuary Antwerp is my life, my second family. Every time I enter the hotel, I think to myself: how lucky I am to work in such a beautiful and historic environment.” • When I met Brad Pitt for the first time, it was a special moment, but Brad is also only human.
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