Cig'Art Magazine N33 Winter / Spring 2015

industry of excellence, of course, but this can the global ubiquity. Add "Jet Event Finance"
inspire a new willingness to exception. to manage credit lines for important custo-
“Improving Excellency is the role that mers and the aerospace portfolio of certain
Jet Event claims” in the words of its CEO, aircraft owners who wants to outsource the
Sarah Prenleloup. It is significant that such management of their fleet."
original company is the oeuvre of a young
couple, Sarah and Gregory, himself captain "Excuse us for the superlatives, Gregory
and president.
Prenleloup point out, but it is mandatory for
Jet Event comes along with their own jets,
two Falcons 2000 and two Falcons 900EX. In the journey as we conceive it: global aviation
support, helicopters Agusta 109 and
Eurocopter B4. "Flying in almost perfect coverage, jets at the top of performance, com-
conditions on board of the best aircrafts is not
enough” says Sarah Prenleloup. We want to fort and safety. In terms of service, you shall
create a stunning dream, an ambition which
requires a constant improvement of travel know that an outstanding service is a must.
conditions and the creation of events. It leads
to the modular structure of our company. The Without false modesty, it assumes a seam-
company of business jets is flanked by a tra-
vel agency "de luxe" and a department less commitment for competence and avai-
"event". A Concierge service completes the
range of services; it requires nothing less than lability at all times in the domain of travel

and the "event ", a term taken in the broadest

sense." Robert Sirdey

Just call us +41 (0)22 716 54 15
www.jetevent.com

49

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62

HOTELS

51

HOTELS

L’Apogée Courchevel

a new palace on the Courchevel summit

How many actors are in danger of overplaying former Olympic ski jump, facing the scenery.
a colorful part? How many architects run the
risk of their mountain-resort hotels having a What explains the beauty of the lounges, 33 suites
forced Alpine feel? There’s no danger of either
at L’Apogée, the recently opened masterpiece and 20 rooms? The brilliance of the two interior
hotel in Courchevel. While the roof overhang,
wooden siding, and galleries along the decorators, who harmonized their contrasts:
facades are clearly chalet inspired, a stone
Joseph Dirand, named “Creator of the year 2013”
tower breaks things up, calling to mind a
family castle. This blend of styles is repeated at the Maison & Objets salon, and India Mahdi,
in the rooms, suites, restaurants, lounges, bars,
and spa, but in a context of modernity, luxury, a creator of furniture and objects and decorator
and warm well-being.
of grand hotels in several capital cities. Their ins-
The Courchevel resort surrounds the prestigious
Alpine Garden neighborhood. L’Apogée piration dominates the vast dimensions and
couldn’t be better located, just at the top of the
brings the sophistication of a real palace, sprea-

ding discreet reminders of the mountain envi-

ronment and adding to

the warmth. Perhaps the

keen eye of Philippe Perd

also played a role: this

senior vice president of

the key Oetker group

supervised the construc-

Philippe Perd,
Senior Vice-President

52

Duarte Bon de Susa, tion and, in addition to
Général Manager. his studies in economy
and long hotel career,
he has a degree in inter-
ior design! Meanwhile
the fate of L’Apogée is
in the hands of Duarte
Bon de Susa, the CEO.

Jean-Luc Lefrançois, The Chef Eeve Moncorger, Pastry Chef L’Apogée Courchevel 53
Jardin Alpin
Must we point out that the restaurant’s high F - 73120 Courchevel / France
quality contributes to the overall excellence? Tel: +33 (0)4 79 04 01 04
Chef Jean-Luc Lefrançois works the kitchen.
From good Norman stock, he worked at the www.lapogeecourchevel.com
Bristol in Paris before climbing the ladder at the
Ritz, the Crillon, the Relais Louis XIII, Prunier,
etc. Now he’s in Savoy, treating us to creative,
flavorful cuisine enhanced by his experience at
some of the best restaurants.

But gourmet dining is only one of the
L’Apogée’s attractions. There is also a superb
spa with a traditional banya, an indoor swim-
ming pool, and bodywork/beauty care rooms.

L’Apogée is part of the Oetker group, which is
presenting it as the new “chef d’oeuvre” among
its renowned establishments, in particular
Hôtel du Cap-Eden-Roc in Antibes, Château
Saint-Martin in Vence, the Bristol in Paris, the
Namaskar palace in Marrakech, Brenners Park
Hotel in Baden Baden, and Fregate Island
Private in Seychelles.

Pierre Talmay

HOTELS

Royal Savoy Hotel, Lausanne

Rebirth of a sumptuous legend

The Royal Savoy, symbol of Lausanne’s pres- gotten its business and event clientele, reser-
tige! Since 1906, crowned heads and celebri- ving five conference rooms, a vast Royal lounge,
ties have justified the “royal” in the hotel’s and the largest ballroom of any Lausanne hotel
name. Imbued with such dignity, this majes- for them. A total of 1200 m2 in all. Even bigger
tic monument had to stay in operation. is the well-being area, with its covered, outdoor
Better : to reinvent itself. Four years of reno- double pool, 8 massage rooms, private hot tubs,
vations and 100 million Swiss francs have and “next generation” fitness equipment, open
restored the historical “castle” and added a day and night.
building. Opening in June 2015.
Four years of renovation! Is that enough to com-
How can you describe the pinnacle of hospita- municate the care taken with the construction,
lity and luxury without falling back on super- as well as with the restoration, which was sus-
latives ? Should we stick to the facts, which pended after a historic frieze was discovered
speak for themselves? In the heart of Ouchy, a
private park of 5000 square meters provides a
magnificent oasis of calm. The rooms? 196,
including 37 suites. The restaurants? Facing the
park, the main restaurant seats 120. The oran-
gery with its terrace add 100. For cocktails, the
elegant lobby-lounge seats 60. The new Sky
Terrace on the roof seats 60 more—and pro-
vides a 360° view of the lake, the Alps, the city,
and more. And the Royal Savoy has not for-

54

under a colorwash and duly restored to its ori- Paris, the Schweizerhof in Berne, and the Ritz-
ginal splendor ? Magnificently executed for Carlton in Doha, among nine palaces in the
more than a century in noble materials, the Art Qatari capital. The Royal Savoy has thus been
Nouveau and neo-baroque styles have been res- restored to its former glory and will start a new
tored to sparkling authenticity. The Lausanne chapter in extreme hospitality.
hotel owes this renovation and significant
expansion to Katara Hospitality, a group that Pierre Talmay
invests in equally emblematic hotels in Qatar
and throughout the world. The objective : 30 Royal Savoy Lausanne
exceptional palaces in 2016 and 30 additional Avenue d’Ouchy 40
ones within a decade. Katara Hospitality is CH- 1006 Lausanne - Switzerland
aiming for nothing less than to be the leader in Tel: +41 (0)21 614 88 88
the most elite hotels, for example, the Peninsula www.royalsavoy.ch

55

GASTRONOMY

LeCrans Hotel & Spa*****

Pleasure with understated charm

In the heart of the Swiss Alps, in Valais above Kilimanjaro, Atlas, the Urals, Everest, the
the Crans-Montana, nestled in the hamlet of Dolomites… Antiques and rare pieces combine
Plans Mayens, a haven majestically awaits to give them a magical, original atmosphere.
you: LeCrans Hotel & Spa.
Le Montblanc, LaTable d’Hôtes,
For the past 5 years, Paola Masciulli has mana- LaVinothèque and LeCellier
ged this intimate establishment with elegance. LeMontblanc and its spacious rotunda facing the
The 15 stylistically decorated rooms and suites Alps welcomes guests drawn to the inventive
are themed after the world’s most famous peaks: cuisine of Chef Pierre Crepaud (GaultMillau
16/20-2015). His new creation: “Signature”
dishes to take away, offering choice ingredients
to be savored in private. LaTable d’Hôtes offers
a moment of delicious gastronomy while
LaVinothèque and LeCellier guide wine enthu-
siasts in selecting from among fifty regional and
international wines. The heated terrace encou-
rages you to relax while looking out on a spell-
binding panorama.

56

LeSpa Wi-Fi is free throughout the hotel. Home auto-
mation and avant-garde technologies are used
In keeping with principles of harmony and well- to organize business meetings, weddings, etc.

being, Cinq Monde treatments and products are Chantal-Anne Jacot

provided by three professional massage thera- LeCrans Hotel & Spa*****
Plans Mayens
pists in four private rooms. Heated indoor and CH - 3963 Crans Montana / Switzerland
Tel: + 41 (0)27 486 60 60
outdoor pools, an overflow Jacuzzi, a sauna,
www.lecrans.com
steam bath, and fitness area invigorate guests

who choose sensual pleasures in understated

luxury.

LeCigareLounge
Welcomes aficionados
of intoxicating cigars.
More than 40 cigars,
each accompanied by a
description, notes and
suggestions will satisfy
the demands of guests
who want to enjoy
a special moment.
Would you like an “El rey del mundo demi
tasse vintage,” an “Hoyo de Monterrey
Epicure,” a “Partagas Churchill de luxe”? The
world is yours.

57

The Fer à Cheval

The intimacy of a prestigious hotel

A few hundred meters from the center of come guests with the attention and discretion
Megève, the Fer à Cheval is a unique hotel they deserve. It is not unusual to run into
that blends the charm and elegance of an families who meet up at the Fer à Cheval
exceptional establishment. every winter to make new memories.

Everything has been taken care of to turn The antique woodwork, soft plaid throws on
your mountain vacation into an unforgettable comfortable sofas, and varying shades of
trip. Marc Sibuet and Régina Segre-Amar beige, camel and chocolate exude authentic
have preserved the fundamental values of a charm and create a gentle, reassuring energy.
prestigious hotel while being careful to wel- You’ll really want to stay snuggled up here.
In this cozy environment by the fire, the bar
welcomes guests for a snack, hot chocolate,
or glass of champagne.

The refined, comfortable rooms have inter-
net access and a “cozy mountain” theme that
will please every guest. In some suites, you
can share a moment of complete relaxation
before a fire.

The Grande Salle à Manger offers delicate,
refined cuisine. Deliciously inspired by neigh-

58

59

boring Italy, the potato-truffle gnocchi, bru-
schetta with wild mushrooms, and creamy
risotto with Savoy cheese marry flavors irre-
sistibly. The restaurant’s décor was totally
redone this fall to better satisfy and surprise
the hotel’s guests. The Alpage offers a gour-
met specialty menu with local flavors : tarti-
flette, fondue, and local charcuterie.

In both summer and winter, the days are
filled with numerous sports activities and
tourism offered in the resort and beyond. The
staff attends to the guests wishes and orga-
nizes unforgettable days : skiing, walking,
golfing, shopping, cultural activities or pre-
cious time at the Spa, where the sublime gra-
nite swimming pool and hot tub are merely
the gateway to well-being distilled through
Decléor aromatherapy rituals. The concept is
unique in Europe, combining Spa and tha-
lassotherapy over 450 m2 and using purified,
remineralized spring water. To satisfy all of
its guests, the hotel has a smoking lounge and
will soon have a movie theater. Accessible on
foot, by 4x4 or by helicopter, the Chalet
d’Alpage is a great place for a convivial lunch
at an altitude of nearly 1,560 meters. A gol-
den opportunity to discover the flora and
fauna of the Alps.

The Fer à Cheval is an exceptionally char-
ming hotel that combines Megève chic and
the quiet and authenticity of the “mountain
spirit.”

Aurélien-Loup François

Hôtel le Fer à Cheval
36 route du Crêt d’Arbois,
F - 74120 Megève / France
Tel: +33 4 50 21 30 39
www.feracheval-megeve.com

60

Beau-Rivage, le plus genevois des palaces depuis cinq générations

13, Quai du Mont-Blanc – 1201 Genève – T + 41 22 716 66 66 – F + 41 22 716 60 60 – [email protected] – www.beau-rivage.ch

Palais Namaskar

A fabulous palace in Marrakech

In a giant garden not far from Marrakech, a
temple to luxury, hospitality and well-being
is now even more splendid than before.
Some improvements are invisible, such as
the discreet electrical wiring, but most are of
sparkling beauty and comfort. This temple,
Palais Namaskar, has since 2012 been part of
the prestigious “Oetker Collection” of excep-
tional hotels in Europe and the world.
In a dreamy location between the Atlas moun-
tains and the Djebilet hills, Palais Namaskar
comprises forty thousand square meters of
garden decorated in Balinese style with water-
falls, lakes, and more. This enchanting envi-
ronment renews the Oetker Collection's vow
to “be in harmony with nature.” The general
layout and architecture therefore follow prin-
ciples of the Taoist art and philosophy of feng
shui. One of the core ancestral practices that

62

include traditional medicine and acupuncture, rated in a unique style, each with its own
feng shui aims to achieve a subtle balance of swimming and wading pools. And in the
forces to promote well-being. Namaskar is an background, the majestic, snow-capped High
Indian and Nepalese greeting meaning : “The Atlas. A realm of contentment, the Namaskar
divinity in me respects the divinity in you.” naturally offers a spa worthy of the most
Palais Namaskar is in fact a profession of faith. sumptuous Moorish baths. In fact, it has
numerous amenities of all kinds: a superb bar
Palace ? Most assuredly, and one straight out lounge and two restaurants, one of which is
of the Thousand and One Nights: incredible headed by chef Antoine Perray, who might
Moorish and Andalusian architecture wor- be young but who has already enjoyed an
thy of the Alcázar, perched on a forest of ele- impressive career in prestigious establish-
gant pillars and reflected in the ponds. A ments in France and around the world. Both
wide path through the garden leads to the restaurants promise you “a delicious gour-
more than forty villas and suites, each deco- met dining experience” – a rather tame pro-

63

mise in this palace where everything is extra-
ordinary. Laurent Branover, the CEO,
watches closely over this.

Masterpiece hotels
Oetker Collection is an organization that col-
lects masterpiece hotels, such as the Bristol
Paris, Cap-Eden-Roc, Château Saint-Martin,
l’Apogée Courchevel, Brenners Park-Hotel,
the Lanesborough, Eden-Rock St Barths and,
in the near future, still others in Paris, London,
Istanbul, Milan, Rome, New York, Muscat, etc.
“We are sowing our pearls.”

Palais Namaskar is one of those pearls. Its Despite its considerable size, the estate is very
owner, Philippe Soulier, has signed a contract close to Marrakech, just 20 minutes from Jemaa
with Frank Marrenbach, Oetker Collection el Fnaa Square, or a half-hour from the airport.
CEO. “Palais Namaskar is much more than a Even Casablanca is only a half-hour away by
hotel,” he tells us. “It's a destination, a parti- private jet – a jet flying the Palais Namaskar
cular idea of luxury, an authentic experience, colors. Guests may also take the jet to visit,
a magical, unique place in Marrakech that among other things, the Collection's other
blends North African hospitality, eastern fra- “pearls.” A cascade of marvels to add to your
grances, and European heritage.” program.

Claude Marpaud

Palais Namaskar
Route de Bab Atlas, No.88/69,
Province Syba / Marrakesh / Maroc
Tel : +212 5242-99800

www.palais namaskar.com

64

Les Dromonts 1966, in a retro-chic yet timeless style inspi-
red by the 1960 ’s. Entering the lobby, you’ll
Sixties Blues feel as if you’ve gone back in time: as if you’re
in a scene from “Mad Men”, about to see Don
One of the architect Jacques Labro’s major Draper reading the Herald Tribune with a
works, the Hotel des Dromonts looks like a neat whisky on the table at the Le Festival
pinecone nestled on a cliff. The most recent bar. The furniture was designed especially
jewel in the collection of Maisons et Hôtels for the hotel by Nicolas Sibuet. The predo-
Sibuet, this is the must-stay hotel in winter minant colors in the 28 rooms and 6 suites –
in Avoriaz. mandarin orange and purple, turquoise and

At 40 Place des Dromonts in Avoriaz, there mauve, camel and mandarin orange, and car-
is a hotel as awe inspiring as the surroun- mine and amethyst – blend elegantly with the
ding snow-capped peaks. With a pinecone- wood to create a cozy atmosphere. Outside,
like roof and shape, the hotel provides a a Nordic-style Jacuzzi steams under the starry
panoramic view of the breathtaking land- sky. In the spa, a relaxing massage will take
scape and soft quiet even though it lies in the you to 7th heaven.
heart of the resort’s historic neighborhood.
That is what’s so striking once you’re sitting Claude Marpaud
comfortably before the brick chimney : you
are in the Domaine des Portes du Soleil but Hotel des Dromonts
it’s so calm ! 40, place des Dromonts
F - 74110 Avoriaz / France
The Hôtel des Dromonts opened in December Tel : +33 (0)4 56 44 57 00
2014. Acquired by Maisons et Hôtels Sibuet, www.hoteldesdromonts.com
it combines a vintage feel with modern com-
fort. The idea was to maintain the soul of the
original hotel, which opened on Christmas in

65

Beau-Rivage in Geneva

Marc Pierrain, Clefs d’Or and helping hands

Marc Pierrain, Concierge, Président of Clefs d'Or Switzerland concierge’s mission: provide a friendly welcome,
tireless help, and much more. Find a rare book,
“It’s impossible to find any seats at the for example, or even a helicopter (it’s true!).
Metropolitan tonight! I’m counting on you, Their almost limitless expertise justifies the aura
as usual.” Unruffled, Marc Pierrain, head attached to the position of the man or woman
concierge at the Beau-Rivage in Geneva, asks with the “golden keys.” No one can become a
the necessary question: “Of course, but if I may, concierge without proving their merit. The basic
where are you now Sir?” Answer : “In Boston, qualifications of culture, multilingualism, an
and I’m flying to New York.” Marc Pierrain is ability to socialize and to take initiative are refi-
in Geneva, behind his telephone and his marble ned through long maturation in subordinate
counter. That evening, the Beau-Rivage’s far- positions: bellhop, valet, assistant concierge at
away frequent guest will have his loge at the the desk, then concierge before becoming head
Metropolitan: a small miracle of the help concierge.
concierges give each other all over the world.
Marc Pierrain not only took over the position
“Concierge!” The title has lost some of its mea- from the renowned Aldo
ning. It once honored the officer in charge of the Giacomello, he has also become
palace. Today it refers to the representative of president of the Swiss
each luxury or grand hotel to its guests. The Association des Clefs d’Or.
Multiple meetings and bian-

Aldo Giacomello nual conferences make it pos-
sible to get to know each other
and join forces. Being part of
the Union Internationale des
Concierges d’Hôtel gives them
international reach. Among
other things, this is the secret
behind numerous miracles.

Ollivier Broto

Hôtel Beau Rivage
Quai du Mont-Blanc 13
CH -1201 Genève / Switzerland
Tel : +41 (0)22 716 66 66

www.beau-rivage.ch
www.clefssuisse.ch

66

The Belmont Hotel

The Champs-Élysées is your neighborhood

We’re in Paris’s Golden Triangle, ten minutes area, with marble columns and a view onto the
from the Champs-Élysées, at the Belmont patio. Then the elegant lounge for meetings and
hotel. For the past 40 years, this 4-star esta- seminars, and the comfortable bar for the ups-
blishment has been welcoming demanding cale or classic clientele. The entries to the rooms
guests in a beautiful Haussmannian building. are fitted out like in an apartment: leather-cove-
Forty years! Time for a spectacular beauty red walls and carpet from the very British
treatment. Fifteen months of renovations and Maison Hartley. But more importantly, these
the result is just about perfect. beautiful rooms and suites are furnished with
high-quality king-size beds with a headboard
The Belmont hotel belongs to the Temimi design based on 17th-century curtains. The
family, which presides over its destiny. Walid bathrooms’ refined esthetic blends black tile,
Temimi, the current CEO, undertook the reno- glass, and stone…. What’s left to say? Oh yes,
vation project. “I wanted to continue the work
of previous generations by bringing the hotel the large spa designed by Carita! A fitness room
alive with a new feeling.” Interior designers, with a skylight overhead, a relaxation lounge,
craftsmen, and woodworkers have contributed single and double bodywork rooms, beauty
to an exemplary success. First the reception salon, traditional steam bath, and an area for
exfoliation using the Middle Eastern method,
with a room designed by Les Bains de
Marrakech. The Belmont: your cozy haven in
the heart of the 16th.

Claude Marpaud

Hôtel Belmont
30, rue Bassano
F - 75016 Paris / France
Tel: +33 (0)1 53 57 75 00
www.belmont-paris-hotel.com

67

mm

70 72
76 78
79 80

GASTRONOMY

HOTELS

The Patara Restaurant

Fine Thai dining in Geneva

To the right of the entry, Le Chat-Botté, one “Great Thai cooking seems to be quick if you
of the best French restaurants in Geneva. To consider only the wok phase, but its subtle,
the left, the Patara and its “fine Thai cui- scientific combination of multiple ingredients
sine,” according to the gold lettering. In fact, requires a considerable amount of prepara-
it is the most refined in the city. The peak tion,” explains Pascal Brault, who has been
experience in Thai cuisine is to be had in director of the restaurant since September 2014.
the prestigious Beau-Rivage hotel. He presided over the fate of Le Chat-Botté for
11 years, but his fascination for Thailand led
him to take on this new responsibility. “The
basic ingredients,” he says, “vegetables, herbs,
meats, fowl, fish, and shellfish are delivered
every day by our approved suppliers, most of
whom are local. Those that can’t be found in
Europe arrive from Bangkok twice a week.
Add a palette of countless spices, an assort-
ment of sauces with unique flavors and, for
alchemy, lots of talent : the talent of our chef
Jumnong Noradee and his Thai team. Each
member of the team has spent at least five

70

years in other establishments of our Patara petuated, and cooks who are among the best
“family” of restaurants : Bangkok, Taipei, in Bangkok make rounds as reinforcement.
Singapore, London, Vienna, and since 1999,
Geneva. Managed by an independent partner, How do you measure a restaurant’s excel-
each is imbued with the same concept of excel-
lence. This important combination is the work lence ? A significant factor is patronage. So
of an exceptional woman: Ms. Patara, who has
become the epitome of good taste in her coun- here’s a piece of advice : for your business
try and the apostle of very creative haute cui-
sine inspired by both royal and family-style lunches or private dinners, don’t forget to
cuisine.” Ms. Patara herself comes twice a year
to make sure the grand tradition is duly per- make a reservation. Claude Marpaud

Patara Fine Thai Cuisine
Quai du Mont-Blanc 13
CH - 1201 Genève / Switzerland
Tel : +41 (0)22 731 55 66

www.patara-geneve.ch

The restaurant team. Center second row : Jacques Mayer, owner of the Beau-Rivage Hotel and Pascal Brault, Manager of the Patara restaurant.

71

GASTRONOMY

Benoît Violier,

An alchemist in the kitchen

Best Worker in France, three stars, trained by team as if they were long-lost family. As she
Joel Robuchon and, icing on the cake, he's goes by, he smiles at his wife Brigitte, the
behind a new cooking school that is quite restaurant's warm and charming hostess.
well attended. Benoît Violier has all the The feeling that you're at home is so strong
ingredients to be a great chef. His poetry, you go to find your seat at the table. In back
generosity, and imagination have made him by the window, with a 180° view of the
a visionary. In his kitchen, “maestro” applies room. The fat lady has sung, let's eat !
to everyone.
Gourmet rectitude
In the official photos he's wearing a chef's That's a way of saying adieu to certainties and
hat, but he really should have a crown. He letting yourself be guided by the maître d'. A
is the leading promoter of a precise, measu- hard worker and fierce competitor, Benoît
red cuisine that demands a return to basics. Violier has taken part in every possible com-
Nothing but accolades and kisses at the petition to achieve his one and only goal : to
“open kitchen” Violier is holding at the offer maximum quality and highlight seaso-
Hôtel de Ville de Crissier, where people are nal produce. Which means letting go to make
greeting the master of the house and his way for surprise. From “heritage” dishes to
wild game and fish, Violier has thrown over

72

the sempiternal appetizer/main/dessert in “Customers come back 5, 6, 7 times a year.
favor of more subtle sequences, marrying fla- It's different every time.”
vors and meal construction to create a bygone Since he became the head of the Hôtel de Ville,
cuisine that makes for a flavorful, well-paced taking over from his peers Fredy Girardet and
meal. When head sommelier Michele Caimotto Philippe Rochat, Violier has turned this
suggests a wine that pairs well with this sweet address into an addictive pleasure. The menu
song for the taste buds, you have to say “yes, changes 5 times a year. The idea is to enhance
a thousand times yes.” “You won't regret it, the ingredients through one or two flavors.
it's a really crazy wine,” she almost sings with When it's time for dessert, there's no hesita-
her southern-French accent while filling your tion: paying homage to red fruits and berries
glass. An enthusiasm to be consumed with is a must. And to prolong the magic moment
moderation. beyond coffee, Violier and Franck Giovannini,
his head chef, recently started a cooking
school. Classes are for children as well as
adults, and are held in the restaurant or elsew-
here. For those who want to try their hand at
home, there are recipe books. The most recent
one, Facile. Rapide. Délicieux, is selling like
hotcakes. It asserts : “You don't do anything if
you're not in good company.”

Claude Marpaud

Hôtel de Ville de Crissier
Brigitte et Benoît Violier
Rue d'Yverdon 1
CH - 1023 Crissier / Switzerland
Tel : +41 (0)21 634 05 05

www.restaurantcrissier.com

73



La création
naît de l´audace

ELLE A LA COULEUR D’UNE ROSE, L’AUDACE D’UNE RÉVOLUTION
ET LA VÉRITÉ D’UN GRAND VIN.
LA CUVÉE ROSÉ DE LAURENT-PERRIER EST UNIQUE PAR SON
HISTOIRE, SON ÉLABORATION, SA GÉNÉROSITÉ.

UNE AUDACE d’extraire toute la richesse aromatique du raisin UN CLASSIQUE
Avant 1968, le champagne rosé était incon- et sa couleur. S’ensuivent les différentes étapes La Cuvée Rosé de Laurent-Perrier ne tient pas
cevable ou presque. En pleine révolution de la vinification et de l’assemblage, puis le vin du miracle. Depuis plus de 40 ans, elle est le
sociale et culturelle, Bernard de Nonancourt vieillit au moins quatre ans en bouteille. Chacun fruit de la liberté, du temps et de l’observation.
lui a donné des racines et des lettres. Mieux : de ces gestes est singulier :Laurent-Perrier a Laurent-Perrier a su lier de manière indisso-
il a réussi le pari d’en faire un vin noble, grâce eu l’audace d’une Cuvée Rosé non millésimée. ciable le champagne rosé à son nom. C’est ainsi
à son intime connaissance des vins tranquilles Même le flacon d’inspiration Henri IV est inédit. que le révolutionnaire est devenu un classique.
de Champagne, appelés Coteaux champenois.
Pour y parvenir, ce précurseur invente et ne UNE EXIGENCE www.laurent-perrier.com
laisse rien au hasard. La Maison engage un chef La Cuvée Rosé de Laurent-Perrier vient de
de cave bordelais et privilégie dix terroirs clas- naître. Le nez est subtil, l’effervescence est
sés grands crus, comme Ambonnay, Bouzy, fine, le vin est vif et tout en rondeur. Il allie
Louvois et Tours-sur-Marne dans le secteur structure et fraîcheur, mariage exceptionnel
sud de la montagne de Reims, et Verzenay, dans un même vin. Ses traits de caractère ?
Verzy et Mailly dans le secteur nord. Après avoir Équilibre, souplesse, arômes de fruits rouges
été cueillis, les raisins de pinot noir sont triés et cette inimitable couleur de « cuisse de
puis égrappés pour ne garder que le grain. Vient nympheémue »,uneroseauxteintessubtiles
ensuite la macération de 48 à 72 heures afin de melon et de framboise.

Edgard Bovier

Celebrates10 year at the Lausanne Palace & Spa

Under the sun and the stars Suvretta House in St. Moritz, Vendôme in
The son and grandson of cooks, Edgard Bahreïn, the Corfu Hilton and Palace in
Bovier has always been fascinated by the culi- Corfu, Miramar Beach in Rhodes. He became
nary world. He left the family-run Buffet de head chef at the famous Chésery restaurant
la Gare in Saint-Léonard en Valais when he in 1980, then at the Olden (9 years) in Gstaad,
was quite young to learn about other types then l’Ermitage in Küsnacht (1994, one
of cuisine, working in one prestigious res- Michelin star). Since 2004 Bovier has been the
taurant after another : Badrutt’s Palace and Executive Chef at the Lausanne Palace & Spa:
a brigade of 45 cooks who work for the whole
house, united in their passion for excellence.

The Mediterranean:
a tale of love and flavors
Edgard Bovier was seduced long ago by the
flavors of Mediterranean cuisine, the basic
ingredients of which are olive oil, vegetables
and seafood. In 2003 he started his own line
of olive oils from Liguria, to which he has
since added 15 exceptional products: organic
oils, Pantelleria capers, Sicilian anchovies,
and Tuscan vinegars and pasta.

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What’s the secret to good cooking ? Bovier The Palace Sushi Zen restaurant was desi-
replies: “I believe my most important job is gned in the purist Japanese tradition. And at
to maintain each ingredient’s true flavor the Château d’Ouchy (13 Gault Millau
when I cook it. The role of the artisan-cook is points), the chef proposes colorful dishes that
to improve Nature’s good, beautiful bounty.” are a testament to Lake Geneva’s miraculous
fishing industry.
2004 -2014 :
10 years of success for La Table d’Edgard Chantal-Anne Jacot
La Table d’Edgard – awarded one star by the
Michelin Guide and 17 points by Gault LAUSANNE PALACE & SPA
Millau – has just celebrated 10 successful Grand Chêne 7-9
years! It generously serves up southern-ter- CH - 1002 Lausanne / Switzerland
roir produce that has been carefully selected Tel: +41 (0)21 331 3131
and amplified. There’s also a family-style www.lausanne-palace.com
table overlooking the kitchen for intimate
dining.

… as well as an homage to flavors…
Under the same roof as Le Côté Jardin (Gault
Millau 14 points), decorated in varying
shades of southern colors with a veranda,
large terrace, and live piano in the evening.
Recommended. Sunday brunch is very
popular.

On weekdays, the typically Parisian brasserie
Le Grand Chêne (13 Gault Millau points)
steeps its guests in an atmosphere reminiscent
of the wild life of Paris’s in-crowd.

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Auberge des Platanes

The delights of the terrace

Summer is the season for terraces of all kinds
rural, lake, in towns, and among the most
romantic of all, in villages. Romantic, the ter-
race of l’Auberge des Platanes at Chéserex-
sur-Nyon is more so than any other.

L’Auberge des Platanes, is a charming old The famous tartare
house with excellent youthful cuisine... beau-
tiful and welcoming flowered terraces. limited to this ritual, a tasty menu assigned to
Eminently summery, the great specialty is the chef Raphael Clary, the friendly service
steak tartar – a royal tartar which Ivana enlivened by Ivana and Jose Rodrigues’ zest
Rodrigues, the hostess, prepares herself at your for life is transmitted to the all the staff. The
table. However, the menu and service are not Platanes have become the rallying point of fre-
quent regulars. A simple test on your part is
likely to increase their numbers.

Philippe Lamballe
L’auberge des Platanes
CH - 1275 Chéserex-sur-Nyon / Switzerland
Tel: +41 (0)22 369 17 22
www.lesplatanes.ch

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Laurent Perrier

17th - century ewer and champagne

Ulysses is satisfied. For him, “a beautiful
slave pours water from a golden pitcher into
a silver basin;” Fenelon himself tells us this.
But what would you say to playing slave for
your friends and pouring not water, but
triple-vintage champagne from a magnifi-
cent ewer ?

To taste this champagne, Lauren-Perrier sug-
gests tulip-shaped coupes. The boxed set the-
refore comes with the cuvee de prestige and
two coupes.

Grand Siècle ! The name is inspired by the

Sun King’s reign, which marked the height

of French classicism and the rise of all the arts,

including the culinary and wine-making arts.

Vatel goes on at length about this. Eleven cen-

Laurent Vincenti, designer and turies earlier, Clovis, the first king of France,
Alexandra Pereyre de Nonancourt manage the ”Grande Maison”.
was baptized with wine from Champagne by
Triple vintage ? Laurent-Perrier’s “Grand
Siècle,” created by marryings three vintage Saint Rémy, the bishop of Reims. Champagne
years in perfect harmony, is a peak champagne.
To serve such an elixir, you have to know how was thus highly prized during the reign of
to set the scene, create the atmosphere. Laurent
Vincenti, a French stylist, has therefore created Louis XIV, who received hundreds of pints
a distinctive ewer with curves and fluid lines
inspired by Laurent-Perrier’s 17th-century flask. of it for his coronation. But we would bet that
From a thin base, two handles soar naturally
upward to wrap around the bottle’s neck. And none were equal to one served in its specially
the bottle is slightly tilted… ready to serve.
designed ewer.

Aurélien Montaviel

Grand Siècle by Laurent-Perrier
Available at Globus and your local wine shop

www.laurent-perrier.com

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GASTRONOMY

Claude Legras – Le Floris

Fine dining and excellence

menu: veal carpaccio with carciofi and parmi-
giano cheese; Dublin bay prawns in broth with
eggplant caviar ravioli. From Tuesday to Friday,
le Floris offers a Menu Gourmand and a Menu
Plaisir. Claude Legras’s creations also feature in
sumptuous banquets which add an exceptional
and luxurious element to both private and pro-

The distance to the stars isn’t always measu- fessional events. These can be held in the Café,
red in light years. Two stars of the finest qua- in the Restaurant or even at your own house,
lity – the stars belonging to chef Claude thanks to the catering service which will orga-
Legras – are to be found only 15 minutes away nise everything perfectly for you. Flick through
from the centre of Geneva. These prestigious the Guide to Genève 2012 by Gault et Millau and
stars have twinkled over the Auberge de Floris you will find, under the entry for Le Floris, this
in the village of Anières since 1997.

The spectacular view from the terrace at Le Floris glowing recommendation, ”one of the best res-
looks onto the clear waters of Lake Léman and taurants in Geneva and the surrounding area,
the Jura mountains. But what about the menu? with spectacular views and top-flight cuisine.”
Here inside this temple to fine dining, it proudly
boasts the chef’s extraordinary flair : ceviche of Natacha Borri
mackerel, young cucumber with sweet cream
crisp vegetables from Mr.Chapuis, vinaigrette Auberge de Floris
sauce with avruga pearls; breast of pigeon from 287, route d‘Hermance
Bresse infused with meadowsweet, pressed agria CH - 1247 Anières / Genève / Switzerland
potato and preserved legs – delicious. Tel: +41 (0)22 751 20 20

Next to the main restaurant, the Café de Floris www.lefloris.com
offers diners the same wonderful view, a lively
cuisine and a convivial atmosphere. On the

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du 30 mai
au 4 juin 2015

VOITURES

HISTORIQUES

1945 à 1991

de Paris à
Saint-Tropez
deux rallyes des princesses en 2015
du 3 au 8
octobre 2015

VOITURES

MODERNES HAUT DE GAMME
& DE COLLECTION

1985 à nos jours

de Bordeaux à
Saint-Tropez

email : [email protected] - Tél. : +33 (0)4 92 82 20 00 - www.zaniroli.com

84 86
89 116
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PA S S I O N S

83

Lexus NX

Clothes Make The Man

A saintly sobriety, looks to kill for and a If clothes don’t actually make the man, in this
dream to drive. The Lexus NX hybrid, a top- case they express a powerful identity. From
of-the-range compact SUV should keep eve- autumn, the launch of the Lexus NX Hybrid
ryone happy. will rival the BMWs, the Porsche Macan and
the Audi Q5. This cross-over model differs
from other SUVs with its imposing black hood,
its innovative LED headlamps, its sculptural
wheel arches and the high-mounted body
which gives it a robust shape. The powerful
chassis, with its panels and ridged plates still
maintains a fluid elegance. For a car that is
4.63m long, the wheelbase of 2.66m offers more
than enough space for five passengers. The
trunk size is almost 500 litres. As for the hybrid
engineering, it requires an extra battery load
which brings the weight up to 1790kg. So, is it

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a colossus with feet of clay? You might think succumb to sudden changes of direction and
so. However, with its 197 horsepower, precise its short wheelbase all combine to keep it a
and consistent steering, suspension that doesn’t lively drive. A small concern is the conti-
nuously variable transmission gearbox which
limits acceleration: 9.2 seconds for 0 to 100kmh.
Those keen on overtaking had better take note.

Ollivier Broto

Centre Lexus-Toyota Geneva
13, rue François-Dussard
CH - 1211 Geneva 26 / Switzerland
Tel: +41 (0)22 308 55 37

www.lexus.ch

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Joaillerie Bagués - Masriera

Barcelone

2014 is a very special year for Bagués-
Masriera; the company is celebrating 175
years of the quality and innovation for which
they are internationally renowned. Lluís
Masriera was a key figure in the Art Nouveau
movement and he believed that jewellery
should be an object of artistic expression,

remaining loyal to this tradition, Bagues- The company are very proud of their history
Masriera today creates high quality contem- which began in 1839 with Josep Masriera Vidal,
porary jewellery, each piece with its own a master craftsman who catered to the roman-
meaning and sense of aesthetics. tic style popular in 19th century Barcelona by
creating beautiful pendants and brooches. His
sons Francesc and Josep, painters and jewellers,
added their own artistic passion to the family
business as it became very successful. In the 1889
Universal Exhibition in Paris, the brothers gai-
ned European recognition for their delicate crea-
tions but it would be Josep’s son Lluis Masriera
who would gain global recognition as a pioneer
in art jewellery. Fully immersed in the

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Art Nouveau jewellers since
movement his 1917, who owned a
pieces included winged magnificent store on the
nymphs, fairies, dragonflies ground floor of the famous
and delicate flowers and he also Casa Amatller in Barcelona) decided
made use of the innovative pliqué-à- to acquire all the shares in Masriera
jour, the vitreous enamelling technique thus uniting the two companies.
that gives a stained-glass effect. He
would later develop a more geome- Their names will forever be syno-
tric style being awarded for his nymous with a rich legacy of artis-
Art Deco jewellery in the try and each year offer a new
International Exhibition of
Decorative Arts in Paris in 1925. edition of one of their emble-
matic pieces whilst also continuing
Another important date in the Masriera story to create their own internationally renowned
was 1985 when the Bagués family (prestigious collections.

Jean-Emmanuel Hay

Bagues-Masriera jewellery
Passeig de Gràcia 41,
08007 Barcelona - Spain
Tel: +34 932 16 01 74

www.bagues.com

87

L’occasion unique de voir du
polo sur neige en France

M AM

Trophée Groupe 20 du22au25
ans
Edmond de Rothschild Janvier

Tournoi de polo 6/8hcp 2015
Polomasterstour
www.polo-master.com

The “3Hpro” Formula

High-level expertise in temporary

“Employers and employees are bound by a Corinne Lampin, Manager.
moral contract of mutual loyalty,” says Corinne
Lampin, director of the specialized, 3Hpro tem- women. Lastly, there’s our precious Hospital-
porary-employment agency. 3H for three areas: Pro! It also satisfies various requests from the
Hotel-Pro, Hostess-Pro, and Hospital-Pro. “All healthcare industry, in both institutions and
service providers sign the same contract with at home. Temporary work is an area with a
their principals. We delegate temporary per- future that responds to a clear labor-market
sonnel. But the temporary aspect of the job must trend, but it requires excellent personnel. To
not under any circumstances show in the level fully develop their professional excellence, the
of expertise, excellence or commitment. This environment must be excellent. Satisfaction,
commitment is two-fold: with regard to both motivation, and team spirit are our constant
our principal and us. It is also two-fold for us concern, and one of the ways of honoring our
as an employer: client and employee.” contract with them.”

Corinne Lampin was assigned the manage- Pierre Talmay
ment of the 3HPro agencies in Geneva, Bienne
and Lausanne by the Proman group. “We are 3Hpro SA, Groupe-Proman SA
the leading provider of temporary personnel Geneva : +41 (0)22 919 70 00
to the luxury hotel industry,” she says. The Lausanne : +41 (0)21 614 00 00
leading establishments sometimes ask us to Bienne : +41 (0)32 475 10 00
round out their human resources in a wide www.3hpro.ch
variety of sectors at a moment’s notice. And

they aren’t the only ones. Demanding indivi-
duals also call on us. For example, the recent
marriage of a prince. Large events, prestigious
conventions, and elegant special events call
on our Hostess-Pro service. They’ll find the
same service beyond reproach, the same pro-
fessionalism, and the same zeal among these
beautiful, elegant, educated, affable young

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TRAVELS

Lexus GS 350 AUD

A complete sport sedan

This Lexus made its European premiere in already the third drive in the range, the com-
Switzerland. It has already cornered some of pany aims to throw off its image as a fuddy-
the exclusive luxurious sport all-wheel drive duddy car for the older driver and win over
system market. a much younger clientele. Its assets? A V6
direct injection 317-horse power engine, an
Designed by prolific Piedmontese car designer automatic reactive 6-speed gearbox, com-
Giorgetto Giugiaro, the GS series first appea- mand buttons on the steering wheel, a large
red in the early 90’s. With this version with boot of 564dm3 with a ski hold.
the all-wheel drive system, which was
Subtle improvements
In appearance it very much resembles the
hybrid GS 450h saloon car but this GS fourth
generation distinguishes itself by its increased
headroom thanks to its roof that has been ele-
vated by 30mm, creating a higher ceiling espe-
cially in the back. The rest is a succession of
improvements that on the inside as well as
under the hood optimize as much its road grip
thanks to the four wheel drive system as the

90

ease with which it can be driven. With its racterized by a distinctive front, dominated
torque spread out by a permanent complete by an impressive radiator grill dominates the
wire transmission, and no longer with the front of the F Sport version. The excellence
40/60 proportion on the front and back version has a separate air conditioning com-
wheels, its road grip is similar to one of a mand and seat heating in the front as well as
sports car but it still retains its place as a luxury the back, a multimedia screen of 12,3 inches
sedan. On a slippery road, the driving force of directed in the driver’s line of vision, leather
the engine is controlled by an electric diffe- semi-aniline upholstery, cooled or heated
rential system that adapts to the different front seats as well as a Mark Levinson audio
needs of both the front and back of the car. The system that would delight the most deman-
GS 350 AWD owes its performance to its 3.5 ding drivers. For security, its very resistant
liter V6 that also equips the hybrid version. steel frame is completed with an armada of
This is an engine that indicates on the spee- 10 lateral airbags, facial or on the side, which
dometer an acceleration from 0 to 100km/h in are ready to absorb shocks, an advanced pre-
6.3 seconds, and needs only 10.2 liters every collision system, the famous improved night
100km, according to approved standards. vision as perfected by Lexus as well as the
most efficient breaks of its category.
Boosted performance and improved security
Each of its versions is full of the range’s luxu- Claude Marpaud
rious equipment. The F sport version is cha-
Centre Lexus-Toyota Geneva
13, rue François-Dussard
CH - 1211 Geneva 26 / Switzerland
Tel: +41 (0)22 308 55 37
www.lexus.ch

91

Véronique Lemore

The perfect match

says that like us, animals may be intelligent,
sensitive, playful or mischievous. And that
you can tell at a glance – if you know how to
look.

Véronique Lemore Water colors, gouache, red chalk, pencil or
acrylics – she uses all these techniques when
You have to get off the highway and follow the energy flows between her, the animal, and
the back roads above Aiguebelette in Savoy the client. The result is dazzling. With horses,
to find Véronique Lemore’s secret den. La her other passion, Lemore is at the peak of
Palardière is the very pretty, tastefully reno- her art. She solidified her reputation in
vated barn where she sets down her brushes Europe and the United States by painting for
when she’s not traveling the world for her the best horsemen and women, from Charlie
clients. An animal-portrait artist, she has a Watts, the Rolling Stones drummer who also
unique talent for giving each one a contem- raises Arabian purebreds to the best riders in
porary character and, with a few well-placed the world, and her latest book, Carnet d’at-
lines, a new life. telage, is being sold at Hermès in Paris and
will soon be available in the Geneva store.
Lemore has been painting since earliest child- And most of her creations will also be repro-
hood. She began drawing her cats when she duced on fine fabrics – an elegant way to
was very small, year after year developing enjoy your most faithful companion’s por-
both her technique and her strong character. trait any time of the day.
Today she is one of the animal artists most in
demand. Visit her and you won’t be able to resist her
perceptive, elegant drawings. Her notebooks
She likes the encounters, the discoveries, the look like travel diaries from the world of our
interactions. In this regard, she hardly diffe- animal friends. They are sensitive and
rentiates between humans and animals. She moving, sometimes funny. And whether
she’s drawing farm animals, jungle or moun-
tain kings, or dogs, cats, or horses, Lemore
brings out that invisible touch of soul that
makes them so endearing.

Catherine Claude

Véronique Lemore
Tel : +33 (0)6 15 90 16 97
Paintings made to order. Autographed books.
Fabrics and decoration.

www.veroniquelemore.com

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102 104
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LIFE STYLE

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LIFE STYLE

VERT’IGES

An elegant organic grocery in Vésenaz

Why shouldn’t an organic grocery be elegant? Vert’Iges has a wide range of products, most
A far cry from the rough wooden shelving of which are artisanal and all of which are
overloaded with utilitarian foods and rein- attractively presented: luxurious yet affor-
vented folklore items, Evelyn Perret’s store dable selections, all kinds of seaweed, cheeses
Vert’Iges is pretty. It has the décor and atmos- from Switzerland, vinegars from Valais and
phere of a salon. Numerous products from Vaud, organic and biodynamic wines, teas,
around the world are displayed with chic, honeys—a genuine cornucopia. In spring,
well lit and not overcrowded. fresh produce for salads, juices, and soups will
be available. Since the store’s recent opening,
“I fell in love with orga- customers have been meeting over a cup of
nics in California, where I
lived for nine years,” antioxidant fruit or vegetable juice freshly
Evelyn Perret told us. pressed in a juicer with a sparkling finish.
“Over there I shopped at Wheat, spelt and barley sprouts grown in the
several beautiful stores store add their nectar.
where you felt they were
defending a cause, but I Philippe Lamballe
wanted to do better than that here if I could.
Organic, yes, but without the emphasis on VERT’IGES
activism. Organic as a philosophy, a way to Route d’Hermance 6
achieve good health and an elegant lifestyle. CH - 1222 Vésenaz - Geneva / Switzerland
I just had to create the environment and Tel : +41 (0)22 752 00 80
atmosphere. My twenty years in the hotel www.vert-iges.ch
business helped a lot.”

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CHÂTEAU HÔTEL

l’Art de vivre à la Française

Château de Bagnols en Beaujolais - 69620 BAGNOLS
Tél. : +33 (4) 74 71 40 00 • Fax : +33 (4) 74 71 40 49
[email protected] • www.chateaudebagnols.com

LadiRoge.ch

The new online jewelery shop

Based near the Lake of Geneva, ladiroge.ch A special price of Excellence was awarded in
is an online jewelry store wich offers a 2010 for the quality and attention to detail
assortment of wonderful jewelry, colorful made when creating precious jewelry. The
and entirely handcrafted. Each piece is award was granted by the competent national
unique in the world, not from an industria- authorities of Sri Lanka.
lized finish.
LadiRoge.ch
Two different styles are available to the visi- agrees for
tor. To consume without moderation on a daily people with
basis as on special occasions. reduced mobility by supporting Handitrike.ch
project. For each jewel sold LadiRoge.ch give
At first, the visitor's eye is attracted by the 20% of the catalog price to allow the purchase
sublime gems that adorn sumptuous golden of a new trike (3 wheeled motorcycle) adapted
or silvered jewelry. But with a little curiosity, for people with reduced mobility.
he will discover a second proposed style, made
of semi-precious stones, with meticulous LadiRoge.ch
finishes and the mesmerizing beauty. Jewelry BP 2325
from this "bohemian chic" collection wich CH- 1264 St-Cergue / Switzerland
reminds lace found in high fashion, a true epi- www.ladiroge.ch
tome of sophistication and elegance.

Exclusive, LadiRoge.ch
offers even without
additional charge, to
create your own jewelry according to your dra-
wings and wishes rates

Each stone is issued with a certificate of
authenticity signed by a licensed gemologist.

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