Q3 Media Highlights

FRHI HOTELS & RESORTS

PUBLIC RELATIONS - REGIONAL

MONTHLY REPORT

Corporate ReportMedia Highlights

Q3 2014

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THE MAGAZINE OF THE WORLDWIDE HOTEL INDUSTRY JULY/AUGUST 2014

www.hotelsmag.com

DESIGN: WALDORF ASTORIAAMSTERDAM

YOUNG CHEFS TO WATCH

THE LATEST IN WEBSITEDEVELOPMENT

50 HOTELS July/August 2014 www.hotelsmag.com

Young HOTELS canvaSSEd THE gLObE TO find THE mOST prOmiSing cHEfS agE 35 and yOungEr. THiS LiST Of 10 rEprESEnTS a rangE Of prOpErTiES and pOSiTiOnS, buT THEy aLL prOvE THEir appETiTE fOr SuccESS iS nOT LimiTEd by THE LEngTH Of THEir ExpEriEncE.

Isaac Bancacochef de cuisine, Ka’ana Kitchen, andaz Maui at Wailea, haWaiiIsaac Bancaco’s deep roots in Maui are reflected

on his menu at Ka’ana Kitchen, where 85% of

ingredients are sourced on the island. Yet Bancaco

has achieved success in the wider world as well,

even serving as Ming Tsai’s sous chef on “Iron

Chef America.”

Age: 33

Hometown: Kula, Maui, Hawaii

Education: Western Culinary Institute,

Portland, Oregon

Career highlights: Named 2014 Chef of the

Year in the ‘Aipono Restaurant Awards by Maui No

Ka Oi Magazine; named among Top Young Chefs to

Watch by Hawaii Hospitality magazine in 2011

Best part of your job: “It doesn’t feel like a

job. I have the perfect symbiotic relationship with

our ownership, Andaz senior management, guests

and our Ka’ana Kitchen staff to put out a product

we all can be proud of and, more importantly, a

product that sells.”

Biggest challenge as a chef: “Life balance. The

trick is enjoying the day-to-day details of the job.”

Why you became a chef: “Growing up, I

always loved to eat, and both of my grandmothers

were excellent cooks. As my career progressed,

I learned about different cuisines, languages and

cultures, and that hit a note with me.”

Where you want to be in 10 years: “I’d

like to be on the corporate level of the Andaz resort

brand traveling worldwide and expanding what

we’ve been able to accomplish at Ka’ana Kitchen.”

hungrY&by Ann BAgEL STOrck, mAnAging EdiTOr

F&B: Chefs to watCh

52 HOTELS July/August 2014 www.hotelsmag.com

Marcela Jongezoonchef de cuisine, casa PaloPo, lake atitlan, GuatemalaMarcela Jongezoon’s resume includes time at some of

the world’s top culinary schools and restaurants, but

now she faces a unique challenge: heading home to

Guatemala to revamp the menu at Casa Palopo.

Age: 23

Hometown: Guatemala City, Guatemala

Education: Le Cordon Bleu Paris; Culinary Institute

of America, Hyde Park, New York

Career highlights: Working at Le Grand Vefour in

Paris and Eleven Madison Park in New York City

Best part of your job: “I love to use local and

seasonal ingredients that have a history behind them.

I aim to represent Guatemala’s culture to the fullest

and provide somewhat of a learning experience to the

guest as well as a lasting memory.

Biggest challenge as a chef: “Having constant

inspiration is important for growth and innovation, so

the challenge is keeping it alive in ways that will moti-

vate those working beside me.”

Why you became a chef: “Food draws emotion

from other human beings. Witnessing a guest try your

food and smile is priceless. There is no better feeling

in the world.”

Where you want to be in 10 years: “I want to

be a hard-working manager/chef de cuisine at Casa

Palopo boutique hotels around the world.”

Petar Obadexecutive chef, hotel excelsior, dubrovnik, croatiaPetar Obad knew he wanted to be a chef ever since

he was a child growing up in the shadows of Hotel

Excelsior, but food is not his only passion. Obad is a

poet as well, having published three collections of

poems with a fourth in progress.

Age: 35

Hometown: Dubrovnik, Croatia

Education: Dubrovnik High Culinary School;

Boscolo Etoile Academy Chioggia, Venice, Italy

Career highlights: Taking part in Hotel Excelsior’s

100th anniversary celebration; cooking for celebrities

and statesmen such as Morgan Freeman, Francis Ford

Coppola and the royal family of Morocco and Bhutan

Why you work at a hotel: “I love the diversity of

my team at the hotel, and I enjoy being able to share

my food with all kinds of international visitors.”

Biggest challenge as a chef: “Sometimes when I

am pulled in many different directions, I feel as though

I am the conductor of an orchestra. It is hard to keep

everything in order.”

Why you became a chef: “I remember my mom

cooking food that smelled incredible but tasted even

better, and I knew I always wanted that feeling.”

Where you want to be in 10 years: “My

ultimate dream is to travel the world and learn about

different cultures and cuisines. However, I will always

return home to share my experiences and new culinary

tricks with my friends and family.”

James Pareexecutive chef, the savoy, londonJames Pare oversees five kitchens and 94 chefs at The

Savoy — where he began as banquet chef in 2010 —

but he still prioritizes simplicity and a relaxed approach

to food, something he has cultivated through pursuits

such as his lifelong passion for fishing.

Age: 34

Hometown: Vancouver, British Columbia, Canada

Education: Vancouver Community College

culinary program

Career highlights: Thirteen years with Fairmont

Hotels and Resorts, including time as sous chef at the

Fairmont Olympic in Seattle; becoming executive chef

at The Savoy at age 33

Why you work at a hotel: “I have worked

for both small restaurants and large hotels, and I

came to the conclusion that the grandeur of 5-star

hotels and what we could offer — through room

service, in our restaurants or for events — was

extremely rewarding.”

Biggest challenge as a chef: “Finding young and

ambitious chefs.”

Why you became a chef: “I grew up around the

restaurant business and [as a kid] had the unique

opportunity to see real chefs is action, and I realized

there was nothing else I could possibly do.”

Where you want to be in 10 years: “Still

learning every day and being able to teach what I

have learned.”

Surena Chande lives it up in London, exploring the history of The Savoy as the hotel celebrates its 125th anniversary

L ondon is literally bursting with historic hotels, but few are as impressive

as The Savoy. The iconic hotel on The Strand, built in 1889 to accommodate theatre-goers, set the standard in the hospitality industry, has seen a plethora of famous and glamorous figures pass through its doors, and remains a beacon for luxury hotels worldwide.

SETTING THE STAGEThe Savoy was built by impresario and composer Richard D’Oyly Carte who staged many of his operas, operettas and plays at the nearby Savoy Theatre. Often working with William Schwenk Gilbert and Arthur Sullivan – better known as Gilbert and Sullivan – his shows attracted audiencesfrom around the world,

particularly Americans who adored all things British. D’Oyly Carte wanted his theatre guests to have somewhere to stay in London, and no ordinary place at that, so in 1889, he unveiled The Savoy, a grand structure destined to make its mark in the history of British hotels.

A CUT ABOVE The hotel offered amenities

unlike any other in Britain at the time – amenities that we now take for granted. The Savoy, for example, was the first public building in Britain to be lit with electricity, and it provided hot and cold water in all rooms. Plus, these ‘perks’ were included in the price of the room – a rarity in those days. With 67 bathrooms between 200 rooms (a luxury in hotels at the

luxury125 years of

Good Taste 118

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Marilyn Monroe was one of many celebrities to visit the hotel...

time) it also boasted London’s first electric elevators, which meant all of the hotel’s rooms were large. Sound strange? Well, it was common for hotels during that era to house the biggest and best rooms on the first two floors with smaller guest rooms on higher floors. After all, if the hotel only had stair access, one could hardly ask wealthy guests to walk upstairs, could one?!

KEEPING UP APPEARANCESAlmost everything you see today in the front hall is as it was in the early days. In 1920, The Savoy jumped on the Art Deco band wagon, adding the beautiful silver Savoy sign you still see today from The Strand, creating Art Deco-themed rooms and suites (including the one regularly favoured by actor Richard

Harris) and welcoming Kaspar ‘the lucky fourteenth guest’, a statue of the hotel’s black cat that accompanies tables of 13 dining at its restaurant.

This, however, was just a tweak compared to the major renovation in 2007, when the hotel closed its doors for the first and only time in its history. The revamp was huge, and overran in both timing and budget, costing a whopping £220million (Dhs1,356 million) and keeping the hotel out of action until October 2010.

The aim of the works was to make the hotel a better version of itself. With the help of renowned French designer Pierre-Yves Rochon, many of the original features, that had been gathering dust in storage for decades, were restored to their former glory, including the hotel’s revolving doors from the 1920s. Rochon

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AN EYE FOR DETAILKaspar’s Seafood Bar &

Grill was decorated with its cuisine in mind, with

fish scale-like flooring and glistening lighting

125 years of

Good Taste 119

created ‘personality suites’ to pay homage to just some of the hotel’s notable guests, including Charlie Chaplin, Katherine Hepburn and Frank Sinatra, even adapting the décor to include paintings, check-in cards, clothing items and hand-written letters to the hotel from its past celeb guests.

The hotel’s glass dome roof had remained covered since World War II, but was cleaned up and once again unveiled to disperse natural light onto visitors in the Thames Foyer below (where the hotel’s famous high tea is served).

The breath-taking Royal suite has had touch-ups to the tune of £2.5 million and remains one of London’s most spacious and luxurious suites, with its own study, a marble foyer entrance, antique statues and décor dating back to The Savoy’s opening, as well as a bed that comes with a hand-crafted mattress (worth a cool £25,000) so you can really sleep like a King, plus some of the best views of London – yours for £10,000 a night!

SEEING STARSThe hotel has always been popular with the rich, famous, and glamorous. Even royalty has a soft spot for the luxurious London landmark. Queen Elizabeth II, then Princess Elizabeth, was first seen in public with her beau Prince Phillip when they attended a wedding reception at The Savoy. The late Princess Diana also visited the hotel in 1989 for

Good Taste 120

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The Savoy Centenary Ball and Her Majesty Queen Elizabeth, The Queen Mother attended many events there too.

Winston Churchill was also a frequent visitor. He often took lunch at The Savoy and apparently had a suite set aside for him to take a nap between duties. Marilyn Monroe, Elizabeth Taylor, Bob Dylan and Judy Garland famously rested their heads at the hotel, while Monet was inspired by the hotel’s balcony views for his series of Thames paintings. When the hotel reopened in 2010, Stephen Fry was the first guest at the revamped hotel.

VISITING THE SAVOYLondon may boast more history and activities than you can swing a stick at, but if you’re lucky enough to stay at The Savoy, chances are you’ll struggle to leave the luxury of your suite with its plush bed, standalone bath tub and stunning views of London. We couldn’t resist breakfast in the room, with a table by the window beaming sunlight onto our tasty morning feast, while we watched the city buzz with action.

The famous afternoon tea is also a must, complete with a pretty selection of surprisingly large sandwiches, pastries and sweets created on-site – you can sometimes see them being made in the The Savoy Tea room – plus, of course, fluffy scones.

The Beaufort Bar, built on the hotel’s original cabaret stage which would be raised during performances then lowered to become a dance floor, offers true glamour with £38,000 (Dhs234,294) worth of gold leaf adorning its walls. Those with a sweet tooth should try the Knickerbocker cocktail with its delicious fruity kick. For something a little more subdued, visit The American Bar, England’s oldest cocktail bar which dates back to 1904.

Staying at the hotel is an enchanting experience (be prepared to feel underwhelmed by future hotels you visit) thanks to the warm welcome, the olde worlde luxury and the fascinating

insights offered by Susan Scott, the hotel’s Archivist on her historical tours.

Prices range from Dhs1,849 for a room or from Dhs6,781 for a suite per night. Visit the website as there are often offers – especially for the hotel’s125th anniversary.www.fairmont.com/ savoy-london

AFTER ART DECO?Opt for an Art Deco room if you’d fancy a change from the Edwardian variety

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hoteliermagazine.com

Robert Mercure of Quebec’s Château Frontenac settles in for a new era of glamour at the revamped hotel

Y E A R S

PLUS THE 2014 HOSPITALITY

MARKET REPORT

LIGHTS, CAMERA,ACTION

ARTFULLY CRAFTED Robert Mercure, GM of

the Fairmont Le Château Frontenac, led renovations at

the iconic property, where the signature dining room, Le Champlain, was re-imagined

as a British manor

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AS ANY HOTELIER KNOWS, running a hotel business is a challenging endeavour at the best of times. But, add a multimillion-dollar renovation to the mix, and suddenly there’s an entire new dimension of stress to overcome. Just ask Robert Mercure. For the past three years, the affable GM of Le Château Frontenac has been directing the impressive, top-to-bottom renovation of Quebec City’s iconic hotel.

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QUEBEC CITY’S CHATEAU FRONTENAC GETS A FACELIFT AND SHOWCASES ITS HERITAGE IN A WHOLE NEW LIGHT BY HELEN CATELLIER

PROFILE

SEPTEMBER 2014 HOTELIER 15hoteliermagazine.com

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PROFILE

The goal of the $75-million project, which began in spring 2013 (the copper roof on the main tower was replaced in 2012) and completed this past June, was to refresh and modernize the heritage property with contemporary finishes while preserving its historic charm. “The renovated Château tells the story of a celebrated hotel from the past meeting the contemporary luxury design of today,” says Greg Keffer, principal and studio leader at Rockwell Group in New York City, the firm tasked with transforming the

lobby, restaurants and bar. “It embraces the modern-traditional juxtaposition by maintaining many of the original architectural features and mixing in contemporary furnishings and finishes.”

All of the hotel’s 611 guestrooms were updated, and nearly 330 were completely overhauled with contemporary decor, furnishings and bathrooms. In the process, a third, mid-range room category called Deluxe was born. The more classi-cal colours and bold prints of the old design were replaced with muted

tones and clean lines. And the tradi-tional and heavy furniture pieces, such as the canopy headboards, were swapped with clean looks for a quiet yet luxurious setting. Starting at $239 during low season, these rooms are scattered throughout the hotel and come in a variety of sizes.

Fairmont Gold, the boutique hotel within the Château, was modernized and expanded from 46 rooms to 60, while the Gold lounge grew by 33 per cent, giving guests additional space to unwind. The transformation was influenced by the glamour, fashion and nostalgia of French design,

A NUMBERS GAMESTATS AND FACTS FROM THE TOP-TO-TOE RENO AT LE CHATEAU FRONTENAC$75 million spent on reno-

vations | $6.5 million spent

on new copper roof | 611

guestrooms renovated | 330

guestrooms overhauled | 14

guestrooms added to Fairmont

Gold | Fairmont Gold lounge

expanded by 33 per cent |

4 treatment rooms added to

spa | Fitness centre expanding

100 per cent | 400-year-old

artifacts prominently displayed |

15,000 sq. ft. of meeting

space added, accommodating

2,000 for cocktail receptions |

3 new F&B concepts

A STORIED PAST Le Château Frontenac’s majestic summit setting (above) features postcard views of Old Quebec and the St. Lawrence River; Le Sam bistro (right) pays a nod to traditional rail cars and harkens back to the days of the CP Railway; meticulous care and craftsmanship breathed new life into the lobby’s historic features (below)

SEPTEMBER 2014 HOTELIER 17

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particularly the style of Coco Chanel. It’s reflected in the furniture and the two-tone contrast in some of the details, including the black-and-white panelling on the walls, bathroom floors and vanities. Starting at $369 during low season, Fairmont Gold is the priciest room category.

The remaining and most basic guestrooms, known simply as Fairmont, were renovated in 2007 and, this time around, received soft-goods updates. They’re inspired by traditional royal tones of blues and golds but in more subtle palettes. They give the rooms a sophisticated and timeless feel. White marble, polished chrome fixtures, glass doors and painted walls make the bathrooms brighter and cleaner. In

some instances, where soaking tubs existed as part of the bedroom, walls were moved to enclose the entire space and enlarge the bathroom. These rooms start at $219 in the hotel’s low season.

New York City-based Wilson Associates was commissioned to redesign the guestrooms, in addition to the corridors and meeting rooms. The goal was to blend modern design with the Château’s medieval- and Renaissance-inspired architec-ture. But the individuality of the guestrooms made space planning a challenge. “It required us to be very selective of the furniture and materi-als to ensure it would scale properly and function within each space,” says Joanne Yong, SVP, principal

at Wilson Associates. “As with all historical buildings, there were a lot of unforeseen ‘extras’ that can’t be found in the drawings, but have to be discovered by walking into every room and then redesigned to adapt to the odd flying beam or stray corbel on the wall. We respect the history of the building and integrated all of its quirks and charms into our design, as opposed to removing them.”

The Spa du Château — operated by Amerispa — and the Club Fronte-nac fitness centre were also enhanced to further stimulate the leisure market. A few of the rooms next to the pool were captured to enlarge the spa, increasing the number of treat-ment rooms from three to seven. And a new extension will be added to the gym this fall, doubling its size.

The renovation was tackled in rotating phases and didn’t come without challenges. “Trying to make something modern and relevant from years of reorganization, additions and updated designs proved challeng-ing but a rewarding finish,” says Rockwell’s Keffer. For example, removing 16 century-old chandeliers from the lobby, cleaning every crystal and arm, rewiring the electrical and draping them with mixed-metal chains for a modern interpretation was a labour of love that required meticulous attention to detail. The same level of care and craftsmanship revived other features such as the copper roof, quarter-sawn oak wall panelling, mouldings, gilding and the

MODERN MASTERS Centuries-old artifacts excavated from the property surrounding Le Château Frontenac are proudly displayed in museum-quality showcases (above); the new guestrooms reflect muted tones and clean lines for a quiet yet luxurious setting (below)

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20 SEPTEMBER 2014 HOTELIER hoteliermagazine.com

original fresco ceiling. Original artifacts were given a

new sense of importance in museum-quality display cases that now line the corridors of the lower level. An archaeological dig around the proper-ty uncovered thousands of heirlooms. Near 400-year-old cannonballs, glassware and china are prominently displayed along with antiques from the original hotel itself, such as furniture from the 1920s designed by the Maxwell brothers (the architects responsible for the hotel’s expansion in the 1920s), a room key from the early 1900s and silverware engraved with the hotel logo.

Quebec’s natural landscape inspired several design elements, including the main lobby, which features large, Italian, blue-onyx backlit panels reminiscent of the St. Lawrence River. A custom-made, 15-ft.-tall chandelier in the grand stairway is made from thin pieces of glass

arranged in a spiral pattern to mirror the icicles that form during the cold winters. The space was also reorganized to create a more

open layout. For the check-in area, Rockwell Group created custom desks covered in antique mirror and added custom rugs and ombré draperies. Most of the furnishings were acquired locally from Canada and fabrics were sourced from Italy, France and the U.S.

But apart from updating the look, one of the biggest catalysts for the renovation was the need to increase meeting space. In the past, groups were turned away. “We were losing pretty good opportunities in the past because ... we could not accommo-date larger groups or we could not accommodate many groups at the same time,” explains Sylvain Fortier, EVP, Residential, Hotels and Real Estate Investment Funds for Ivanhoé Cambridge in Montreal, which owns the Frontenac.

In addition to renovations of the grand ballroom, 15,000 sq. ft. of meeting and banquet space was added

— a 75-per-cent increase in capac-ity — making it the second-largest meeting space in town, after the convention centre. The hotel now offers 23 multipurpose meeting rooms and accommodates 2,000 people for receptions. The look is inspired by a wealthy businessman’s wardrobe with pinstriped wallpaper, light fixtures reminiscent of cufflinks, leather drapes, horned button details and accents of Hermès orange.

A new group check-in on the lower level accommodates larger parties that request a private welcome area. The new separate entrance provides guests with another sense of arrival and makes it even easier for business clients to attend functions.

There’s been tremendous interest in the revamped space. “We’ve had an explosive growth of backlog,” says Mercure. “In fact, we’re 14,000 room nights ahead of pace. It’s the strongest backlog of confirmed conventions in the 120-year history of the hotel,” he adds.

On the foodservice front, the Château boasts three new culinary concepts. Seating 150, Le Champlain is the signature dining room featur-ing local cuisine and tasting menus. Design was inspired by an English manor house with luxurious, highly textured materials such as leather, brass and walnut. Le 1608 wine and cheese bar is open to the lobby where guests can sample cheese, wines and accompanying condiments. The city’s winters served as a design inspiration for the icy tones of grey, silver, plati-num and blue. And Le Sam bistro, built in a large veranda overlooking the river, pays a nod to traditional rail cars and harkens back to the days of the CP Railway. It features an open kitchen and serves cocktails and casual gourmet fare.

Management is confident the new F&B offerings, combined with the increased capacity, will maximize the hotel’s group business — tradition-ally stronger in the fall and spring — during the summer months.

DID YOU KNOW?In late September,

visitors can take a

virtual jaunt around

the hotel with the

new app tour.

Combining video

and historic images,

it guides users

throughout the

property without

leaving the hotel

lobby. The app is

free for download

on both Google Play

and iTunes

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“Quebec [City] is very dynamic in the summer,” Mercure says. “So the whole destination offer, combined with the new capac-ity, is an interesting and new element that wasn’t available to people before.”

Fortier also believes the new dining options will attract locals and solo travellers, too. The local market is important in soft-selling the hotel to others, he explains. “If, as a ... guest of the hotel, you see a lot of buzz, a lot of energy and a lot of people in the restaurant or at the bar ... you feel like you’re at the right place. It’s very important in creating the guest experience.”

Though the local and domestic market is solid, Mercure sees an upswing in U.S. visitors, since the exchange rate has become more favourable, and there’s a renewed interest in leaving the country. “A big part of our market is the northeast corridor or the West Coast,” he explains. “We sell ourselves ... as an alternative to Europe without the jet lag and without the huge expense.” To target this growing market, a dedicated, full-time sales person was added.

A combination of word of mouth and marketing is key to recouping the costs of this tremendous investment. And, though Ivanhoé Cambridge is unloading many of its hotel assets, there are no plans to sell the Quebec City landmark. “We want to concentrate on office, retail and multi-res going forward, but this is the excep-tion to the rule,” discloses Fortier. “[The Château Fronte-nac] is a significant asset for Quebec and Quebecers. It has a long history, is very visible and is the picture you have in mind when you think about Quebec City. It’s our postcard asset in Quebec.” u

The Société des établissements de plein air du Québec is seeking a promoter interested in designing, financing, building, and operating a hotel at the Parc de la Chute-Montmorency, the second most visited tourist site in the Québec City region. Combining the operation of the Manoir Montmorency, an elegant villa with a long history, overlooking the western cliff of a waterfall that is 83 metres in height, the future hotel will feature a unique site for its clients, which is also a marvel due to its natural environment and its unobstructed view of Québec City, the Island of Orleans and the St. Lawrence River.

For more details about this unique business opportunity, contact sepaq.com/proposals

OCTOBRE 10, 2014 AT 3:00 PM (EST)Proposals will be accepted until

UNIQUE BUSINESS OPPORTUNITY

INVITATION FOR PROPOSALS - QUÉBEC CITY REGION

NEW HOTEL AT THE SUMMIT OF THE MONTMORENCY WATERFALL

PCM_hotelier.indd 1 14-04-22 10:16

Swissôtel, Tallinn

RESORTSM A G A Z I N E

T H E W O R L D ’ S M O S T E X C L U S I V E D E S T I N A T I O N S

The medieval center of the Estonian capital, ancient Hanseatic port,

has been a UNESCO World Heritage Site since 1997. Disputed city

for its strategic location for trade on the Baltic, it soon endowed itself

with powerful fortifications with numerous towers. Today, after the

restoration of 2011, when it was the European Capital of Culture, its

medieval center reserves pleasant surprises for the visitor.

Estonia

Tallinn

SPECIAL | THE BALTIC STATES

42 RESORTS MAGAZINE | JULY 2014 43RESORTS MAGAZINE | JULY 2014

The architectural sty les blend as do the dif ferent per iods. Over al l dominate the medieval wal ls with their defense towers. Vis i tors may take advantage of the Tal l inn Card, one t icket for al l v is i ts for a fee.

Various religions are also represented with different places of worship, as befits a port city. Above all buildings soars the tower of the town hall.



From the UNESCO-protected Old Town to the

Baltic, a view that is worth the trip. From the

highest building in the city, Swiss hospitality

distinguishes itself. And not just for the view.

tower with a view

Swissôtel Tallinn



n a fifteen-minutes limo trip we are outside the hotel. And in just as many minutes on foot, we are in the Old town, inside the history of a walled city that UNESCO has declared a World Heritage Site. From the extremely contemporary tower of steel and glass to the brick and stone buildings that have centuries of history to tell, a path towards a city that offers a feeling of peace and civilization.

But the Swissôtel tower also has a story to tell, that of a Swiss chain that is emerging more and more on the international hospitality scene for the quality of its facilities. Here in Tallinn a contemporary design dominates, not really minimalistic, just enriched a bit by delicate nuances from the place that don’t spoil anything. Definitely a mix of class and style that make this destination an obligatory choice for those who want the best in Tallinn.

We tried the European cuisine at the Horisont Restaurant & Bar. Innovative compositions where the freshness of the ingredients plays an essential role. The chef explores the re-interpretation of traditional dishes from different countries showing a preference for lightness. A cosmopolitan cuisine which is highlighted by the cuisine of the Cafe Swiss, with his cheeseburgers and selection of excellent Swiss cheeses served with honey. To conclude with the restaurants, it is always pleasant to stop mid-afternoon for a per fect cheesecakes at No3 Deli Lounge & Bar, perhaps accompanied by a great I talian cappuccino.

INFO HOTEL

SWISSÔTEL TALLINNTallinn, Estoniawww.swissotel.com

Rooms 227 - Suites 11Villas 0 - Restaurants 3Spa yesChildren yes

Chain SwissôtelAffiliation none

Activitiessightseeing

Score 81Environment 80Design 78Service 83Cuisine 85Health 78Spa 80Rooms 81

ISPECIAL | THE BALTIC STATES


В самом центре номера – большая много-функциональная гостиная с элегант-ной столовой для 10 человек, рабочей

зоной и зоной отдыха. Полностью оборудо-ванная по последнему слову техники кухня соединена с гостиной. Главное украшение спальни – кровать king size с морем подушек; гардеробная комната и широкоэкранный плазменный телевизор.Техническое оснащение номера выполнено на высоком уровне. Управление шторами, осве-щением, температурой в комнатах, а так же регулировка режимов работы сауны осущест-вляется через сенсорные и кнопочные панели.Шикарная мраморная ванная комната оснаще-на душевой кабиной, туалетом и биде. А отдельно стоящая ванна в форме яйца выгля-дит очень футуристично благодаря необычной форме и стерильному оттенку белого.

Еще одной уникальной особенностью ванной комнаты стали панорамные окна «в пол», откры-вающие бесподобный вид на Москву. Пентхаус располагает прекрасной индивидуаль-ной сауной, выполненной из натуральных эко-ма-териалов, которая предназначена исключительно для личного пользования гостя. Рядом с пент-хаусом имеется прилегающий номер клубной категории, выполненный в аналогичном стили-стическом решении. При желании гости могут забронировать оба номера, превратив таким образом пентхаус в номер с двумя спальнями.Самый роскошный номер в «Swissotel Крас-ные Холмы» был бы неполон без собственной открытой террасы, с которой открывается потрясающий вид на столицу. Уединенный завтрак, обед или ужин с видом на ночную Москву – роскошь, доступная для гостей этого номера.

Просторный (272 м2) пентхаус пятизвездочного отеля «Swissotel Красные

Холмы» создан для ценителей истинной роскоши. Сдержанность и изысканная

элегантность в дизайне – фирменный почерк

«Swissotel Красные Холмы».

«SwiSSotel Красные Холмы» объявил об отКрытии своего самого шиКарного номера «ПентХаус»

Россия, Москва, косМодаМианская наб., д. 52, стр. 6. Тел.: +7 (495) 787-98-00 [email protected]

* заСлуженное ПризнаниеSwissotel красные Холмы был назван лучшим отелем в россии по итогам ежегодного конкурса Travelers’ Choice 2014среди отелей на tripadvisor.com, а также вошел в пятерку лучших отелей россии с безукоризненным сервисом

n•Style 127

LIFESTYLE T R A V E L

126 n•Style

CONDE NAST TRAVELLER №9

Date: September 1, 2014 (p. 24)Media Type: travel magazine (Monthly) Circulation: 35,000

Nuzhen nam bereg turetskiy

Экологически чистая пища сейчас на пике, Это известно всем. и она вовсе не скучная, как думают некоторые. специально для тех, кто думает о своем здоровье и, вместе с тем, не может отказать себе в гурманстве и любви к хорошему мясу, шеф-повар ресторана «акапелла» сотворил роскошные блюда бархатного сезона. Эксклюзивно в журнале AquA VitAe. подготовила дарья стояновская

ФЕРМЕРСКИЕ ДЕЛИКАТЕСЫ

tHe SCHOOLЕДА

114

СОВРЕМЕННАЯ КУХНЯ В НОВОМ ПРОЧТЕНИИСовременная кухня – это не обязательно скучно или перегружено, и ресторан «Акапелла» гостиницы «Swissotel Красные Холмы» продолжает в этом убеждать своих гостей. Здесь нет салата Цезарь или рукколы с креветками, блюда «Акапеллы» необычны просто потому, что мало где можно найти продукты, которые здесь готовят. Нерка, муксун, оленина, синекорый палтус оказываются для потребителя гораздо более неожиданными, чем заморские, но уже привычные креветки, лосось и стейки.Здесь можно попробовать классический бефстроганов в слоеном пироге, опаленную мраморную говядину, пельмени с рыбой, судак в хрустящей корочке — все это оригинально и доступно. Основная концепция ресторана базируется на использовании преимущественно органических продуктов местного производства, а также редких ингредиентов. «Около 80 процентов продуктов в нашем ресторане нам поставляют местные фермеры и поставщики. Например, теленок к нам приезжает из Ярославской области, а листья салата и зелень поставляет Аргхолдинг «Московский». Для любителей мяса мы приготовили мраморную вырезку говядины породы Ангус, выращенную в Липецкой области, оленину из северных регионов, их мы готовим по технологии Sous Vide (сувид). Кроме того, в меню есть австралийская говядина вагю высшей категории мраморности», - говорит шеф-повар Иван Тишкин.

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Маринованная теля-тина на косточке с доМашниМ лечоИНгреДИеНТы:Корейка теленка из Ярославской области - 1 кг.Оливковое масло - 100мл. розмарин - 4 веточкиКинза - несколько веточекТоматные чипсы или сушеные томаты – 4шт.Мякоть томата - 100гр.Болгарский перец - 1шт.Чеснок - 2 зубчика.Перец горошком – 10 семянЛавровый лист - 3 шт. Соль – по вкусуСахар – по вкусу или 1 ст.ложка

как приготовить:Сначала приготовим лечо. Мя-коть томата, болгарский перец (нарезанный мелко), чеснок (из-мельченный), черный перец, лав-ровый лист, соль и сахар ставим на медленный огонь и томим не более 30- 40 минут. За 5 минут до готовности добавляем веточку ру-бленой кинзы.

Корейку теленка сначала зама-ринуем в оливковом масле с ве-точками розмарина. Обжариваем на раскаленном гриле с каждой стороны в общей сложности ми-нут 6 и отправляем в разогретую до 180°C - 185°C духовку не более чем на 12 минут. готовую телятину поливаем небольшим количеством лечо, украшаем зеленью и томат-ными чипсами.

ЕДА

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летний салат с го-вядиной, свежиМи овощаМи, цитрусо-выМи и заправкой из аджикиИНгреДИеНТы:говяжья вырезка – 400гр.Тимьян – 4 веточкирозмарин - 2 веточкиОливковое масло – 70 мл.Черный перец – по вкусуЛистья салата – 70гр.Аджика – 15гр.редис – 2 – 3шт.Сушеные маслины – 15гр. Апельсины – 3грейпфрут - 1Лимон – 2

как приготовить:Вырезку маринуем в оливковом масле с тимьяном, розмарином и черным перцем. Далее обжариваем на раскаленном гриле не больше 5-6 минут в общей сложности и убираем в сторону. Спустя 5-7 минут нарезаем тонкими слайсами.Теперь приготовим заправку из аджики. Запекаем 2 апельсина и 2 лимона в фольге, затем вынимаем мякоть и прокручиваем в блендере. Добавляем аджику и немного оливкового масла. В листья салата добавляем оливковое масло, заправку из аджики, мякоть 1 грейпфрута и 1 апельсина. Перемешиваем и выкладываем в центр тарелки. Вокруг выкладываем слайсы из говядины, украшаем кольцами редиса, посыпаем сушёными маслинами и поливаем соусом.

ПОЕХАЛИ, ШЕФ!Иван Тишкин известен московской публике по работе в City Space Bar, там он успел зарекомен-довать себя как шеф-повар паназиатской кухни. Прежде чем занять пост шеф-повара City Space, Иван набирался профессионального опыта у та-ких известных шеф-поваров, как Глен Баллис (Ав-стралия, Мельбурн), Рашидин бин абд Рашид-Ма-му (Малазия, Куала-Лумпур), Кобаяши Коцухико (Япония, Токио). Также Иван успел поработать во многих известных московских ресторанах: «Не-дальний Восток», «Азиатский Гриль & Бар Ресто-ран Roni», азиатский ресторан «Канпай». Acapella restaurant & lounge - второй проект «Swissôtel Красные Холмы», в котором Иван Тишкин при-нимает непосредственное участие. Здесь он про-двигает европейскую кухню в своем авторском прочтении, используя для приготовления только качественные натуральные и экологически чи-стые продукты.

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цыпленок под саль-сой из тоМатов и перца с апельсиноМ, редисоМ и сушены-Ми оливкаМиИНгреДИеНТы:Цыпленок – 4шт.Сальса из томатов и перца – 80гр.Корн салат – 20гр.Апельсин – 4 дольки.Оливковое масло – 20-40гр.Сушеные оливки – 10гр.редис – 10гр.Морская соль – по вкусу∙Черный перец – по вкусу

как приготовить: Цыплят делим на филе и обжариваем на раскаленном гриле с маслом, солью и перцем не более 2-3 минут с каждой стороны до появления золотистого цвета. Отправляем поджаренных цыплят в разогретую до 180 °C духовку на 7–8 минут и доводим до готовности. Выкладываем на тарелку, поливаем томатно-перечной сальсой и оливковым маслом. Украшаем салатом корн , долькой апельсина, кружочком редиса и сушёными оливками.

рецепт сальсы из томатов и перца для заправки: Смешайте винный уксус, соевый соус, мед, сок лимона, сок апельсина и сахарный сироп. Добавьте веточку розмарина и дайте настояться в течение суток. Процедите через мелкое сито, получится медово-цитрусовый соус. Болгарский перец отправьте в духовку с оливковым маслом, солью и перцем минут на 10-15. Очистите от кожи и семян. Смешайте с мелко нарезанным помидором и цитрусовым соусом.

76 | EAT & TRAVEL

Die Reise beginnt mit der Eröffnung des Raffles Istanbul im September 2014: Ein Highlight des neuen Luxushotels ist

das Raffles Spa, das mit 3.000 Quadratmetern eines der größten und exklusivsten Spas am Bosporus sein wird.

Andrew Gibson, Vice President Spa & Wellness bei FRHI Hotels & Resorts hat The Organic Pharmacy als neue Spa-Produktlinie aus-gewählt, und das Raffles Istanbul wird das erste Haus der Grup-pe sein, das seinen Gästen die Produkte und Anwendungen der Marke anbietet. Weitere Häuser sollen folgen. „Das Management der Raffles Spas liegt bei Raffles, wobei The Organic Pharmacy völlig auf einer Linie mit der Raffles-Philosophie liegt“, erklärt Andrew Gibson: „Das Unternehmen legt bei seinen Produkten größten Wert auf Herkunft und Verarbeitung der Inhaltsstoffe. Die Marke wird sehr exklusiv bleiben und nur in ausgewählten Häusern zum Einsatz kommen – so etwa bei Raffles.“

Die Geschichte von The Organic Pharmacy begann vor über 25 Jahren; der erste Shop eröffnete schließlich im Jahr 2000 an der angesagten King’s Road in London. Die Marke ist spezia-

Exklusives Spa-Erlebnisim Raffles Istanbul

Die Raffles Hotels & Resorts läuten mit Produkten und Anwendungen

von The Organic Pharmacy das nächste Kapitel ihrer

Spa-Geschichte ein.

TRAVEL . RAFFLES ISTANBUL

RAFFLES ISTANBUL . TRAVEL

lisiert auf Health- und Beauty-Produkte, die auf biologischen Inhaltsstoffen mit hoher Wirksamkeit, Heilpflanzenextrakten und High-Tech-Molekülen natürlicher Herkunft basieren. Bei der Qualität ihrer in London hergestellten Produkte stellt die Firma allerhöchste Ansprüche – von den Grundzutaten bis zur Anwendung am Gast. Da man bei The Organic Pharmacy auf die Ergebnisse ebenso viel Wert legt wie auf Exklusivität, sind alle Produkte und Anwendungen so konzipiert, dass sie die Sin-ne erwecken und den Gästen während der gesamten Behand-lung eine außergewöhnliche Erfahrung bieten.

Margo Marrone, Inhaberin und Gründerin von The Organic Pharmacy, erklärt: „Für mich ist Istanbul der Inbegriff eines Schmelztiegels von Ost und West, und das Raffles Istanbul ver-körpert die vollkommene Harmonie zwischen traditioneller Gastlichkeit und modernem Luxus. In diesem Sinne ist mein größtes Anliegen, dem Gast ganz besondere Erlebnisse und da-mit unvergessliche Erinnerungen an seine Reise zu bescheren. Es war für mich eine wundervolle Erfahrung bei der Entwick-lung einiger Anwendungen, etwa der exklusiven Rose, Sugar and Honey Hammam Experience, mitzuwirken. Schließlich ist die Türkei die Heimat von Rose und Honig – und nirgends wird die Verschmelzung aus Alt und Neu zu einem derart sinnlichen Genuss wie bei dieser Anwendung, die auf ein uraltes Schön-heitsritual zurückgeht. Wir freuen uns sehr, gemeinsam mit Raffles The Organic Pharmacy nach Istanbul zu bringen – und von dort aus in andere Häuser rund um den Globus.”

Zur Spa-Direktorin des Raffles Istanbul wurde Asli Sakizli er-nannt. Sie hat bereits mit einigen der ganz großen Namen im Spa-Business gearbeitet und kommt von The Istanbul Edition, wo sie ebenfalls als Director of Spa fungierte. Mit 3.000 Quad-ratmetern wird das Raffles Spa eines der größten der Stadt wer-den. Dazu gehören auch zwei Swimmingpools – einer davon auf dem Dach mit weitem Blick über den Bosporus. Das Behand-lungsmenü wird demnächst fertiggestellt.

Das Raffles Spa ist Teil der exklusiven Raffles-Erfahrung, zu der auch der legendäre Raffles-Butler, die Long Bar – mit viel Fin-gerspitzengefühl an jeden einzelnen Standort angepasst – so-wie Kunst und Literatur gehören. All diese typischen Raffles-

Elemente werden auch im Raffles Istanbul zu finden sein. Das neue Hotel versteht sich als perfekte Verkörperung des „neuen” Istanbul: topmodern, extrem vielseitig und voller Energie. Es liegt im Herzen des Zorlu Center, dem Hotspot für Mode, Food und Künste auf dem europäischen Ufer in Besiktaş – mit Blick über den Bosporus, die Prinzeninseln und die Halbinsel mit der Altstadt. Besucher tauchen hier förmlich ein in einen Bazar der Zukunft, wo Mode, Bühne und Kunst verschmelzen. <

Weitere Informationen: www.raffles.com

EAT & TRAVEL | 77

© Fotos: Raffles Hotels & Resorts (3) / Organic Pharmacy (1)

Media: EP Magazine {Main}Edition:Date: Tuesday 1, July 2014Page: 9,10,11

COPYRIGHT: This cutting is reproduced by Gorkana on behalf of Cision UK Ltd. under licence from the NLA, CLA or other copyright owner. No further copying (including the printing of digital cuttings),

digital reproduction or forwarding is permitted except under license from the NLA, www.nla.co.uk (for newspapers) CLA, www.cla.co.uk (for books and magazines) or other copyright body.

Article Page 1 of 4 G12201 - 6









Emirates Yachts Circulation- 24,500 AVE- $19,200 Language- English

Swissôtel Sydney has appointed an internationally

celebrated Executive Chef to lead their culinary vision at

the five star hotel.

Thomas Heinrich boasts a range of experience from

some of America and Canada’s top restaurants, earning

him much praise among their national culinary scenes.

Sydney-born Thomas began his career locally at Basil’s

Seafood Restaurant, developing his experience working at several local eateries before taking his

passion for natural local ingredients to New York.

There, he landed the prestigious role of Sous Chef at the highly acclaimed Fifty Seven Fifty

Seven restaurant at the Four Seasons Hotel.

Returning to Australia, he accepted the role of Executive Chef at Sydney’s fine dining

restaurant Deep Blue Bistro.

However, Thomas was drawn back to the US soon after, where

he undertook the role of Chef de Cuisine at Michelin star-

awarded Seasons Restaurant at Four Seasons Chicago.

He then took over the culinary operations as Executive Sous

Chef at Hyatt Regency Chicago, Hyatt’s flagship property,

before quickly being promoted to Executive Chef at Hyatt

Regency Vancouver.

In every destination he has worked Thomas has embraced the

region’s local ingredients. The talented chef has developed a

passion and aptitude for mixing and matching Australia’s

native produce with more traditional flavours. This can be seen

through his new spring menu at JPB, the hotels signature urban

eatery, which launched this week. Food really will imitate art

with locally sourced and seasonally inspired dishes such as a la

minute smoked ora king salmon with avocado terrine and

lemon myrtle fluid gel.

Date: September 22, 2014Media Type: travel websiteCirculation: N/A

Thomas says: “I like to let Mother Nature speak for herself by using local ingredients and letting

traditional flavours shine – within the one creative and considered dish. I’m looking forward to

bringing this longstanding philosophy to Swissôtel Sydney.

“My menu will take each diner on a journey of flavour, colour and texture, with meals cooked

from the heart, with the integrity of each ingredient in mind.”

Aussies also have the opportunity see their favourite spring dish featured on the menu of JPB, by

posting an entrée, main or dessert to Swissotel Sydney Facebook page using the hashtag

#springatjpb.

The most creative, locally sourced and seasonally inspired entry will win a chance to create their

dish with Chef Thomas, dine with a friend at JPB to sample their creation and have their dish

featured on the menu.

The Swissôtel Berlin am Kurfürstendamm, West Berlin, has announced a new club lounge

concept, where both leisure and business travellers can enjoy nibbles throughout the day,

and a guaranteed moment of peace and quiet in this buzzing city.

From September, all guests will be eligible for access to the Club Lounge, for a small

supplement of £40pp, from Thursday to Sunday. This will allow business and leisure travellers

who are not already part of Swissôtel’s renowned loyalty programme - Swissôtel Circle - to take

advantage of the lounge and enjoy a fresh and healthy breakfast in the morning, afternoon tea,

and snacks and drinks in the evening.

“This new concept is especially aimed at our weekend guests, offering them the option of

relaxing in a tranquil, private atmosphere, after a day’s shopping trip or long afternoons

exploring the city,” says Bettina Schütt, General Manager.

Situated on the ninth floor of Swissôtel Berlin am Kurfürstendamm, and designed by Gerkan

Marg and Partner, the Club Lounge offers stunning views of West Berlin. The Lounge is the

Date: September, 2014Media Type: travel websiteCirculation: N/A

perfect spot to curl up with a well-thumbed book and afternoon tea, enjoy evening drinks before

hitting the town, or simply put your feet up after a busy day in the city. The expansive library,

put together in collaboration with publishers Piper Verlag, is also available to all Club Lounge

guests.

The 316-room Swissôtel Berlin am Kurfürstendamm is located in the centre of West Berlin, ideal

for exploring the city’s numerous galleries and museums. After a day of meetings or sightseeing,

guests can unwind and enjoy an evening drink and dinner on the roof terrace, at Restaurant 44,

which provides guests with incredible views over the Kurfuerstendamm. The hotel can also cater

for events large and small, and offers innovative team building experiences with its Cooking

Studio 44.

FRHI Hotels & Resorts, the leading operator of Raffles Hotels & Resorts, Fairmont Hotels & Resorts and Swissôtel Hotels & Resorts, has announced the appointment of Martin Kandrac as executive vice president, real estate & development.

Based in Zurich, Kandrac will be responsible for all aspects of FRHI’s real estate and development activity worldwide, including regional offices in the Americas, Europe, Asia, and the Middle East. As part of this role, Kandrac will also have oversight of FRHI’s residential and design and construction teams.

Kandrac’s appointment comes as FRHI merges its development and real estate functions, a shift that supports its ongoing growth plan to invest in strategic hotel real estate ventures. The company

has embraced a steady, aggressive pace of expansion, opening new properties in strategic markets worldwide, with a focus on leading economic centers, major gateway cities and sought after resort locales. On track to welcome a number of new hotels in 2014, including the September 2014 opening of Raffles Istanbul, the company is projecting 50% growth over the next five years. “I’m very pleased to be welcoming Marty to the FRHI team,” said William Fatt, chairman & chief executive officer, FRHI. “We’re confident that with his extensive international experience in both real estate and portfolio acquisitions that he is the right person to lead our worldwide expansion plans moving forward. There is great growth potential for all three of our brands, through acquisitions, conversions and management agreements, and we continue to focus our development activity on key strategic markets globally.”

Kandrac brings to his new role over 17 years of international hospitality real estate experience in the United States, Asia and Europe. He joins FRHI from his most recent position as managing director, real estate in the London office of Mount Kellett Capital Management. Prior to this, Kandrac spent 12 years with Blackstone Real Estate as head of European Hotels. He also held progressive positions with Goldman Sachs and Starwood Hotels & Resorts.

Kandrac is a graduate of Cornell University, School of Hotel Administration and also holds a Masters of Business Administration degree from Harvard Business School.


There are few hotels as iconic and delightfully British as the Savoy, a Fairmont Managed

Hotel. Celebrating its 125th

anniversary this season, this Fairmont-managed hotel is enjoying a

much-deserved renaissance after a few years of recent refurbishment. The Savoy played host to

members of the Glass team during London Fashion Week, and proved a most gracious host.

It is impossible to introduce discussion of the Savoy without first mentioning that it is located on

the only street in England where you drive on the right. While this oddity might seem a random

factoid for tourists, it enhances the unique character of this exceptionally luxurious, five-star

hotel. After all, the Savoy is undeniably beautiful but quirky – in the most fabulous way possible,

of course, thus fully appropriate for London Fashion Week.

For one, the entire experience of staying at the

Savoy is immaculately managed and, in

implementation, a little theatrical. This is quite

appropriate for a hotel built by a Gilbert &

Sullivan impresario just a stone’s throw from

Drury Lane.

When you first arrive at the Savoy, a jovial

doorman collects your luggage and ushers you

inside where you are swept off to a

Date: September 16, 2014Media Type: websiteCirculation: N/A

http://www.fairmont.com/savoy-london/

personalised reception area. Unlike most hotels, where reception is practically a public affair

with desks out in the open, registration at the Savoy, like everything it does, is private and

organised. If you need to wait for a room, not to worry as the hotel has an incredible selection of

places you can go, including the famous Beaufort Bar, the iconic American bar just off the main

reception, and the Thames Foyer where they have a proper afternoon tea.

Rooms at the Savoy are unabashedly

luxurious with every possible need you

might have catered to before you even think

of it. This is no surprise, as the Savoy was

the first true luxury hotel in the UK and the

first to get electric lights, an electric lift, hot-

and-cold running water, and bathrooms in

most rooms (a true luxury in the late 19th

century). For our team at Glass, our suite

came with butler service, which sounds

excessive but is actually quite helpful when

you run out of something between shows,

need dry cleaning done, or, in my case,

require assistance in heating the food of a

very picky 3 year old.

For London Fashion Week, in particular, the

Savoy is ideal, located conveniently close to

Somerset House for the main British Fashion

Council shows and Covent Garden for the

Fashion Scout shows. The refurbishments to

the Savoy, now managed by Fairmont, give

the hotel a much-deserved makeover, adding

new gleam to historic details and adding

modern conveniences to help enhance the

modern travel experience.

In honour of its 125th anniversary, the

Savoy is hosting a series of unique

initiatives, including London’s first

Thames Wildflower Walk. This event,

which launched 18 August, is the first

ever central wildflower walk in

London. The trail begins at the hotel

and traces a green path along the river

and throughout London, connecting

some of the city’s most prestigious

organisations, including The Garden

Museum, Queen Elizabeth Hall and

Tate Modern. Guests who follow the

path will receive a special map and a

seed packet, and also can attend a special themed Afternoon Tea at the Savoy.

Also, the Savoy is celebrating its anniversary in

partnership with Dom Perignon to launch Press for DP

in honour of Marlene Dietrich. This programme is a

clever approach to room service – an in-room

communications system that allows guests to order

champagne at the touch of a button. One press of the

button will notify the Savoy’s butler of a guest’s desire

for champagne in one easy step. This service, which

debuted 1 June, is available in select suites at the

Savoy.

In all, as a five-star hotel in a sea of luxury hotels in

London, the Savoy elevates travel to an entirely new

dimension, surpassing all of its competitors with

beautiful design, perfect location, impeccable service,

and an enviable attention to detail.

Media: High Life (British Airways) {Main}Edition:Date: Monday 1, September 2014Page: 17




Media: High Life (British Airways) {Main}Edition:Date: Monday 1, September 2014Page: 17




Fairmont Hotels & Resorts today announced it has been appointed to manage an all-suite beachfront

resort in Bali, Indonesia. Scheduled to commence operation as Fairmont Sanur Beach Bali by December

2014, it is currently the Regent Bali and is owned by PT Pancaran Kreasi Adiprima.

The addition to Fairmont’s luxury hotel portfolio comes ahead of the opening of Fairmont Jakarta early

next year, and a second Fairmont property planned for Bali in 2016.

Fairmont Sanur Beach Bali is located along 200m of Sanur’s pristine golden beach on the southern part

of the island. Set amid four hectares of lush tropical gardens, it is 25 minutes from the Ngurah Rai

International Airport.

Luxury accommodation at Fairmont Sanur Beach Bali comes in the form of 94 suites and 26 pool villas

that are available in one, two and three bedroom configurations. Food and beverage offerings include

two restaurants and a lobby lounge that offers unparalleled views of the grounds and ocean beyond.

Other facilities range from a 55m infinity-edged lap pool and a well-equipped fitness center to an

expansive spa and kid’s club.


This will be one of two properties Fairmont Hotels & Resorts will manage on what is commonly referred

to as Island of Gods. The second is Fairmont Bali, slated to open in 2016 and perched on a bluff along

the southern coast.

“Fairmont Sanur Beach Bali is our first resort to open in Indonesia and it promises to be a slice of

paradise on an island that is already highly acclaimed for its picturesque ambiance and dazzling

beaches,” said Jennifer Fox, president, FRHI International and Fairmont Brand. “Bali remains one of

Southeast Asia’s leading tourist destinations and we are very pleased that our portfolio in this part of

the world continues to grow at a steady and strategic pace. This announcement follows recently signed

agreements to open new hotels in Kuala Lumpur and across China - Nanning, Suzhou and Zhengzhou -

and we are targeting additional expansion in top cities and resort locations throughout Asia in the

future.”

The mystical isle of Bali needs no introduction. One of the more than 17,000 islands that make up the

Indonesian archipelago, it offers visitors a beautiful and diverse natural environment, ranging from

stepped rice paddies, lakes, volcanoes and beaches, to a rich and varied culture reflecting Hindu,

European and Indigenous influences.

A leading destination in Southeast Asia, Bali’s tourist figures have been nothing less than impressive. In

2013, it welcomed 3.27 million direct foreign tourists, an increase of 13.3 percent from 2012, and

surpassed the provincial tourism agency’s target of 3.1 million.

Fairmont Sanur Beach Bali will join the growing portfolio of Fairmont Hotels & Resorts in Asia, including

Fairmont Singapore, Fairmont Makati, Fairmont Beijing, Fairmont Peace Hotel in Shanghai, Kunshan's

Fairmont Yangcheng Lake and Fairmont Nanjing.

Brand/Property: Raffles Grand Hotel d’Angkor Publication: Condé Nast Traveler (Reader’s Choice Awards) Visitors: 89,050/month Article Title: Top 100 Hotels & Resorts in the World Date: July 2014


Date: Fall, 2014Media Type: magazineCirculation: 511,857AVE: $8,000

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Brand/Property: FRHI Hotels & Resorts Publication: TTG China Circulation: 32,000 Article Title: FRHI and it’s three brands have major expansion plans in China in the next 5 years Date: July 2014 Summary: FRHI Hotels & Resorts (FRHI) and its three brands Fairmont, Raffles and Swissotel appeared in Shanghai as a group for the first time to promote its 111 hotels and resorts around the world. FRHI has more than 40 hotels under planning or construction. 11 of them will be opened in China within five years.

Brand/Property: Raffles Beijing Publication: China Daily Hong Kong Circulation: 55,000 Article Title: Banking on heritage and cuisine Date: 19 July 2014

Brand/Property: Raffles Hainan Publication: I Metro Circulation: 100,000 Article Title: Get away from the bustling city and have fun with your family at Raffles Hainan Date: July 2014 Summary: Enjoy your holiday with Raffles Hainan, which is located in the gold coast of Hainan island - Clearwater Bay, with a refreshing sea breeze and clean air.

Brand/Property: Raffles Hainan Publication: Food & Wine Circulation: 355,800 Article Title: Indulging in Clearwater Bay Date: July 2014 Summary: Boasting 12 kilometres of beautiful coastline, Clearwater Bay, where Raffles Hainan is located, is regarded as one of only three "singing beaches" in the world.

Summary: There is an increasing number of Chinese luxury hotel operators, such as Wanda Hotels & Resorts and Greenland International Hotels Group, looking to expand outside of China. Motivating them are the appetite for outbound travel of Chinese travellers, and the demand of providing Chinese hospitality to those travellers. With the help of an industry expert panel, Condé Nast Traveler finds out what makes a truly great hotel brand stand out from the crowd.

The historic Waldorf Astoria New York has made a regular appearance in famed American movies and TV programs. The hotel has also been home to many famous people in history, most notably General Macarthur who spent his golden years living at the hotel in the Presidential Suite.

Raffles Singapore, which celebrated 150 years of golden age travel, is another notable historic hotel. The hotel features various artefacts and pictures of events and famous people that, over the years, have called the hotel home. Many famous writers have resided there, including the novelist Somerset Maugham, and were inspired by it. The suite that he stayed in, where he penned one of his most famous novels, became quite popular following his visit. Naturally, various writers from around the world have come to fine solace within the walls of Raffles Singapore. To commemorate this trend, the hotel created their now legendary Writers Bar located adjacent to the lobby, where writers of the time could relax and discuss poetry and life in general.

These historic hotels not only created many of the signature services that modern travellers have come to enjoy today, they also set the industry standards for hospitality. While Langham London keeps its core values of innovation, the hotel also upholds such time-honored traditions like the British Afternoon Tea. St. Regis New York first introduced the world to private butler service and their properties around the world still uphold this tradition today.

Another ground-breaking invention was the introduction of 24-hour in-room dinning service which originated from the Waldorf Astoria New York. Other hotel brands that have introduced beloved favourite standards include Raffles Singapore, where the Hainanese-born Chinese bartender Ngiam Tong Boon first created the world famous Singapore Sling at the hotel’s legendary Long Bar. Since then there are more than 2,000 glasses of Singapore Sling sold every day. Technology to enhance guest experience was first introduced by Mandarin Oriental and St. Regis Group and has since become an essential part of the travel experience.

The challenge that Chinese luxury hotel brands face is how to adhere to these unique service standards, while combining traditional Chinese elements and introducing the world to Chinese hospitality in a unique and memorable way. If they are to be competitive and stand the test of time, it will be important that the brands become innovators and create a new standard for Chinese hospitality.

Date: September 22, 2014Media Type: travel websiteCirculation: 500,000AVE: $37,313

Brand/Property: Raffles Hotel Singapore Publication: Condé Nast Brides Honeymoon Guide Circulation: 11,000 Article Title: The Top Twin Trips Date: July 2014

Brand/Property: Raffles Cambodia Publication: Global Destinations (India) Circulation: 42,000 Article Title: Mesmerizing Cambodia Date: July 2014

Brand/Property: Le Royal Monceau, Raffles Paris Publication: Trends Circulation: 320,000 Article Title: Art In A Hotel Date: July 2014 Summary: This article introduces Le Royal Monceau, Raffles Paris. With luxury decoration and an artistic ambience, it has become the top choice of art and a new generation of travellers.

Brand/Property: Fairmont Peace Hotel Publication: Harper’s Bazaar Circulation: 800,000 Article Title: Old Modern Style in Fairmont Peace Hotel Date: July 2014 Summary: The revitalized Fairmont Peace Hotel offers 270 deluxe guestrooms and suites with a selection of six restaurants and lounges.

Brand/Property: Fairmont Beijing

Publication: Trading Up

Circulation: 200,000

Article Title: A Summer of Taste

Date: July 2014

Summary: The Cut at Fairmont Beijing offers cuisine created with white asparagus, enabling

guests to enjoy a taste of summer. Andreas Block is the head chef of The Cut.

Brand/Property: Fairmont Yangcheng Lake

Publication: Shangri-la

Circulation: 80,000

Article Title: Building A Nest in the Hotel

Date: June 2014

Summary: Fairmont Yangcheng Lake boasts organic farm and bees. In good weather, the bees

produce 40kg honey for the hotel per day. The organic farm encourages us to care for nature

and protect the environment.

Brand/Property: Fairmont Nanjing

Publication: City Traveler


Article Title: Magnificence in Nanjing

Date: July 2014

Summary: This article introduces Fairmont Nanjing including its close link to major transport

hubs and the facilities the hotel provides.

Brand/Property: Fairmont Singapore

Publication: Vogue Living

Circulation: 41,535

Article Title: World Awaits

Date: July/August 2014

Brand/Property: Fairmont Jasper Park Lodge

Publication: Golf Vacation + Lifestyle


Article Title: Introducing Fairmont Jasper Park Lodge

Date: July 2014

Summary: This article introduces Fairmont Jasper Park Lodge which has been voted Canadian

Best Golf Resort by Score Golf magazine for six year in a row

Brand/Property: Fairmont Chateau Lake Louise

Publication: Across


Article Title: Before the ice melts, take the opportunity to go glacier-watching

Date: July 2014

Summary: This article shares the traveling in Glacier Parkway, Bow River, Banff National Park,

Athabasca River, Glacier Skywalk and Sunwapta in Canada. Fairmont Chateau Lake Louise is

one of the most famous landmarks in Canada. Guests can enjoy top-class cuisine and the

natural beauty of Lake Louise.

Brand/Property: Fairmont Miramar Hotel & Bungalows

Publication: Robb Repot Lifestyle (China)

Circulation: 50,000

Article Title: Get away from it all and check into Santa Monica

Date: July 2014

Summary: Fairmont Miramar Hotel & Bungalows and Robb Report Home & Style magazine

unveil the newly renovated Bungalow One.

Brand/Property: Swissôtel Grand Shanghai

Publication: Sagacious

Circulation: 10,000

Article Title: European Meets East

Date: July 2014

Summary: This article introduces Swissôtel Grand Shanghai e.g. it has 467 guestrooms,

including 15 suites and an executive lounge.

Brand/Property: Swissôtel The Stamford

Publication: Singapore Tatler

Circulation: 16,000

Article Title: Dining on Top of the World

Date: July 2014

Brand/Property: Swissôtel Sydney

Publication: The Nibbler

Circulation: 30,000

Article Title: The Big Cheese with SSY’s GM Christian Hirt

Date: 22 July 2014

Brand/Property: Raffles Beijing

Publication: L’Officiel Hommes


Article Title: Afternoon Tea at the Raffles

Date: August 2014

Summary: Raffles Beijing is offering a British afternoon tea, including delicious food paired with

British black tea.


Publication: China Daily


Article Title: Feast On Love

Date: 1 August 2014


Publication: Life Element


Article Title: A Day in the Life of John Spooner

Date: August 2014

Summary: Mr. John Spooner is the image ambassador of Raffles Beijing Hotel. This article

shares his one-day job.


Publication: Modern Lady


Article Title: An Urban Resort Hidden in the Big City

Date: August 2014

Summary: Neighboring the Forbidden City to the east and facing Chang An Avenue to the south,

Raffles Beijing is an elegant historic building in Chinese capital. Despite being a stone's throw

away from the prosperous commercial district, it is an oasis in the downtown, a quiet space

combining European romance and Oriental charm.

Brand/Property: Raffles Hotel Singapore

Publication: LATTE Luxury News

Circulation: 9,000

Article Title: Raffles New Cocktails Celebrate Singapore’s History

Date: 5 August 2014

Brand/Property: Raffles Hotel Le Royal

Publication: Global Times

Circulation: 2,000,000

Article Title: Back To The Past

Date: August 2014

Summary: Raffles Hotel Le Royal, Phnom Penh dates back to 1929. It reopened in 1997 after a

renovation and has a tropical architecture style. Guests can relax beside the swimming pool

encircled by the garden and taste exquisite French and Khmer cuisines.

Brand/Property: Raffles & Fairmont Makati

Publication: Lifestyle Asia

Circulation: 65,000

Article Title: Return of the Batchelor

Date: 12 August 2014

Brand/Property: Raffles Seychelles

Publication: BQ


Article Title: Live Like James Bond On This Island

Date: August 2014

Summary: Raffles Seychelles provides a holiday experience like James Bond in the 007 series.

Nothing is better than watching the sea and enjoying the spa.

Brand/Property: Fairmont Peace Hotel

Publication: Self


Article Title: Fragrant Herb Yoga Spa

Date: August 2014

Summary: This article recommends the herb yoga spa at Willow Stream Spa of Fairmont Peace

Hotel. It helps you relax tense muscles while an Anti-Aging Relaxing Jade Facial makes the skin

young from inside to out.

Brand/Property: Fairmont Beijing

Publication: Witrip


Article Title: Luxury Travel at ILTM Asia

Date: July 2014

Summary: 550 luxury travel suppliers from 20 countries attended the 8th ILTM Asia. Fairmont

Beijing general manager Michael Ganster introduces the hotel, luxury suites and Fairmont Gold

experience.

Brand/Property: Fairmont Nanjing

Publication: Shanghai Times


Article Title: The Modern Lifestyle in Nanjing


Summary: This article shares three hotels in Nanjing to enjoy classic and modern life. Fairmont

Nanjing is located on the upper floors of Jin Ao Tower, an architectural wonder resembling an

immense Chinese lantern.


Publication: ZbBz

Circulation: 20,000

Article Title: Raising The Bar

Date: 16 Aug 2014


Publication: M Lifestyle


Article Title: The Cocktail Connoisseur

Date: August 2014

Brand/Property: Fairmont St Andrews

Publication: Cosmo Bride


Article Title: Fairmont St Andrews – The Choice of Golf Fans

Date: August 2014 Summary: Famous travel blogger Han Jiang recommends Fairmont St Andrews for golf fans.

The hotel has two golf courses - The Torrance and The Kittocks.

Brand/Property: Fairmont Chateau Whistler

Publication: Oggi


Article Title: NA

Date: August 2014

Summary: Fairmont Chateau Whistler is an ideal choice for those who want to experience skiing

and mountain golf. It is also a perfect wedding venue with its wooden exterior with a spire

against the backdrop of snow-covered ranges.

Brand/Property: Swissôtel Foshan

Publication: Foshan Daily


Article Title: Real Foshan Flavours Cooked in Chinaware

Date: 2 August 2014

Summary: This article introduces the authentic flavours of Foshan available at the hotel.

Brand/Property: Swissôtel The Stamford

Publication: The Peak Selections: Gourmet & Travel

Circulation: 20,000

Article Title: On-Trend

Date: August 2014

Brand/Property: Swissôtel Le Concorde

Publication: Mercedes Card Journal


Article Title: Loong Foong Review

Date: August 2014

Brand/Property: Swissôtel Sydney

Publication: Sydney Morning Herald


Article Title: Apartment with your coffee?


SundayTravelWITH: NEW ENGLAND DESTINATIONS

BOSTON SUNDAY GLOBE AUGUST 24, 2014 | BOSTONGLOBE.COM/TRAVEL

M

Inside

What drives celebrity hotelfixer AnthonyMelchiorri?

M2

NEW ENGLAND

Father and son set off ona ballpark pilgrimage.

M7

Thewhaler CharlesW.Morgan sails back home.

M10

AP PHOTO/THE DAY, SEAN D. ELLIOT

Fairmont gimmes diginto her lover’s heart

By Walter V. RobinsonGLOBE STAFF

SAN FRANCISCO — It was, forfour decades, unrequited love. I wassmitten with her from a distance —her gorgeous lines, her regal bear-ing, her inviting warmth, the wayshe drew attention away from every-thing else around her. She’s had somany admirers, all of them moreworthy than me, that I’d convincedmyself she was unapproachable.

Finally, all these years later, Iscrewed up my courage, and made apolite and deferential overture toher. And discovered, to my shock,that she longed for me too. As Ireached for her hand, she embracedme. And she so quickly and effort-lessly seduced me that I’m still giddyfrom the nights we’ve spent togeth-er, and fantasizing about nights tocome.

She is The Fairmont Hotel in SanFrancisco. And somehow, for fairlyshort money, she’s now mine to playwith. When I’m in her company, I’mtreated like a fairy tale prince.

Book a regular room, and shegives me a 21st-floor room with adramatic view of the Golden Gate

Bridge. Come back a week later forthree nights, and two of them arefree. A round of golf? Here, she says,use my clubs. A weekend stay at hercompanion property in Washing-ton? But of course, have a suite onthe club floor with your own con-cierge.

Mixing with royalty like this isnot something I’m accustomed to.I’m so cheap — ask my friends —that I think nothing of offering $49for a $59 room at the Comfort Inn.Who else do they know who’s of-fered a lower price for an entrée atan expensive restaurant? And let metell you where to find the Red RoofInn coupon.

So it wasn’t just love that drewme to the Fairmont Hotels rewardsprogram. It was my penchant forpenny-pinching. My wife, Barbara,and I decided to start our May vaca-tion to Mendocino County with twonights in San Francisco. The Fair-mont, I announced, would be thatspecial place, though at $389 anight, my fidelity was quickly tested.

For that, you’d think, the Wi-Fiwould be included. It is at the Com-

THE FAIRMONT, Page M8 NICKY ACKLAND-SNOW FOR THE BOSTON GLOBE

MENDOCINO — Too often along much of California’s rug-ged coastline, visitors must choose between solitude and beau-ty. You want both? Take a direct flight to Seattle. A quiet tablefor two in Monterey? That’s an oxymoron. Call home if youfind an ocean view in Santa Barbara that comes without an off-shore oil derrick.

There is so, so much to love about California, but some-times so much to lament: Too many beaches overrun, too

much coastline overdeveloped. Even traffic jams competingwith memorable vistas in Yosemite Valley, for goodness sake.

Thank God, then, for time travel — to the Mendocino coast.That is where the craggy coastline and soaring cliffs keep theraging Pacific at bay, though just barely. And also where the ap-proaches, through mountain valleys and thousands of acres ofredwoods that stand as sentinels, keep the tourists to more of atrickle than a flood.

This, then, is California Mellow. And not just because Men-docino County’s economy is heavily dependent on the illegal

cultivation of marijuana, though its presence is so well con-cealed — I regret to report — that if there was any pungent aro-ma when I visited recently, it had surely been whisked away bythe bracing salt air.

Mellow? Laid back? Throwback to the ’60s? Let me countthe ways. You can drive for miles without seeing a traffic light,much less traffic to slow you down. Life seems lived at the paceof those layabout harbor seals sunning on the rocks at MacKer-richer State Park, strategically perched within photo range as if

Vintage Mendocino: mellowThe town on California’s northern coast is pacific, pastoral, bountiful, and in no rush to sell itself

Above from left aroundto near left: Time andthe Maiden Statue atopan old Masonic lodge;deer in a meadow;Brewery Gulch Inn inmoonlight; a sculpture;inn room’s view ofSmuggler’s Cove; pondsare reclaimed wetlands.

Above left around tonear left: Wild turkey;a Pacific cove; woodstockpiled at the inn;preparing north coastsalmon; back deck atthe inn; and MendocinoPresbyterian Church.

From far right abovearound to far right:The inn seen from thehighway; a birdhouse;an entree at the inn; anacorn woodpecker; anda chess game.

TOP DOWN, ROW 1: HANDOUT, JAY GRAHAM, GRAHAM; ROW 2: HAL BERAL, HANDOUT, GRAHAM; ROW 3: GRAHAM, BERAL, GRAHAM, GRAHAM; ROW 4: WALTER V. ROBINSON/GLOBE, ROBINSON, BERAL; ROW 5: GRAHAM, GRAHAM, ROBY LAPORTE, HANDOUT

BY WALTER V. ROBINSON | GLOBE STAFF

MENDOCINO, Page M8

CALIFORNIA

Fairmont | Press Coverage Report

Country: UKPublication: Travel BulletinFairmont hotel: Fairmont Château Lake Louise

Date: 29 August 2014MUU: 7,191AVE (£): 4,950

Fairmont| Press Coverage Report

Leisure Management, UK, August 2014, Circulation 9‘000

Datum: 03.08.2014

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des artistesPour La cinquième étape cu tources aaLaces ce Suisse, c'est [HôtelFairmont Le Montreux Palace quinous ouvre granc ses luxueuses portes.Intimement Lié au Vontreux JazzFestival, L'établissementest nimbéd'une auramusicaLe.

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Datum: 03.08.2014







Depuis

l'an dernier, le MontreuxPalace a changé d'adresse: de«Grand-Rue loo», elle est devenue«avenue Claude-Nobs 2». Presquelogique pour un établissement dont

l'histoire est intimement liée à celle du MontreuxJazz Festival et de son créateur depuis quarante-huit ans. B. B. King, Ella Fitzgerald, Miles Davis,Sting, Alicia Keys: les artistes se sont succédé aufil des ans dans ce qui est devenu leur stamm, àun jet de gratte du Centre de congrès. Dormirou pas dans un écrin centenaire, se lever quasiles pieds dans le Léman, traverser l'avenue à piedpour aller faire son show sur scène: un luxe et unedécontraction toute montreusienne qui ont fait laréputation du Palace. Chaque année début juillet,le lieu qui voit plutôt défiler des hôtes en costard-cravate se métamorphose. A la réception, les cheve-lus de Motôrhead au piano, Prince qui fait ses gam-mes, dans les couloirs, Randy Crawford qui voca-lise. Ambiance tout feu tout jazz.

De l'ambiance, il y en a toujours eu, toutes époquesconfondues, bien avant la création du fameux festival.Grâce au défilé des princes russes, des maharajas,des aristocrates européens... et de leurs femmes.Il faut dire qu'au début du XXe siècle on ne s'offraitpas une escapade sur la Riviera. Les séjours étaientlongs, et le temps parfois aussi. Fort de ces considé-rations et profitant du boom de la construction hôte-lière qui prévale dans la région entre 1890 et 1914l'architecte Eugène Jostconstruit le MontreuxPalace en dix-huit moisà peine et l'hôtel ouvreses portes le 19 mars1906. L'architecte para-chève ainsi le projetd'Alexandre Emery etAmi Chessex, qui avaientracheté en 1881 l'Hôteldu Cygne (aujourd'huiune aile du Palace) etfondé la Société du Mon-treux Palace et du Cygne.Les salles art nouveau et néobaroque y accueillentdes fêtes costumées, des concerts et des nuits véni-tiennes. Dans les couloirs construits larges pour

permettre aux dernières femmes en crinoline dese croiser on peut admirer les belles se rendreau bal. La journée, pendant que madame joue aubridge, monsieur fait sa partie de billard ou fumeson cigare. Un pavillon des sports (aujourd'hui lePetit Palais) avec salle de patins à roulettes, standde tir et salon de thé est aussi construit en 1911 pourélargir l'offre et faire venir une clientèle toujoursplus exigeante. Tout est fait pour entretenir, diver-tir, chouchouter.

Port d'attacheDe cette époque reste encore le mobilier, soigneu-sement restauré. Et l'architecture Belle Epoque, touten faste. Seule l'argenterie d'origine des services à théet café est encore utilisée au petit-déjeuner. Vestigessurannés, de vieilles malles de voyage oubliées pardes clients sont exposées en vitrine. L'imaginations'emballe devant une trousse de toilette en cuirremplie de flacons de cristal et d'une brosse enargent. Les caves du Palace conservent amoureuse-ment ces trésors d'antan. Certaines figures embléma-tiques, à l'instar de Carlo Barozzi, concierge pendantvingt-cinq ans et désormais à la retraite, détiennentencore quelques anecdotes qui témoignent de l'es-prit du lieu. Comme l'histoire de cette cliente amé-ricaine de Boston, offusquée le jour où le barmanlui servit son cocktail avec une autre marque de ginqu'a l'habitude. Il faut dire que cette cliente avait7 ans à l'ouverture du Palace, y avait passé toutesses vacances et avait décidé d'y résider à l'annéedès la cinquantaine. Car au Palace, tout est faitpour qu'on se sente comme à la maison. Et certains

succombent à la tentation de ne plus en repartir.Ainsi, l'écrivain Vladimir Nabokov y a élu domicilependant seize ans (lire encadré ci-dessous). FreddieMercury, chanteur du groupe Queen, et MichaelJackson y ont posé leurs valises le temps d'enregis-trer leurs albums respectifs, mais de leur passagene restent que les notes essaimées en boucle autourdu monde: A Kind ofMagic,Jazz, Blood on theDance Floor... Toute anecdote de star est tue,l'intimité protégée. Au Palace, le silence est d'or.

Si les héritages du passé y sont valorisés, le Palacen'est pas resté figé. Au contraire. Entre transforma-tion et agrandissement de l'hôtel, le Montreux JazzCafé a ouvert ses portes le 26 juin dernier, décoré

Datum: 03.08.2014







avec des objets du chalet de feu Claude Nobs. Enseptembre, ce sera au tour du Funky Claude's Barde remplacer le Harry's. Entre son jazz et sonpalace, Montreux ale coeur qui fait boum.

LE MONTREUX PALACEEN CHIFFRES1706 ktnée d'ouverture236 chambres-1,5 toxite, poids du lustrede la salle des fétes.38340 ceufs utilisés paret pour le petit-déjeuner.1200 personites: capacitéd'accueil d'une des qu'utzesalles de coeéreitees.6000 e-. Nuit la plus chère(dans la suite

..5cikt9fliiktes).

Ikes

IL VA POSÉ SES VALISESIl kle, devait être lue de passa3e surla 'Riviera lé/ms:lue. Le romaKcier

d'ori3ine, russe Vladimir Nabokov resterafinalement seize ans dans la ré3ion,s'installant avec sa fehtmeVéra lotsuse suite de luire pièces du AltpKtreux'Palace. JDe 1761 jusiu à sa mort ex-1/77,l'auteur de «Lolita» jouira pleinemex± au

calme, de la beauté et du confort du lieu.

elurre,

15.8.2014, Germany

August 2014, UK

August 2014

August 2014

Russia, August 2014

Der Feinschmecker, Germany, September 2014, Circulation 80’000

22nd of August 2014

Pretty FoodEinen Wellness-Salat aus Beauty-Ingredienzen?

Gibt’s – in Paris, von Clarins!

Detox-Salat „My Blend by Dr. Courtin-Clarins“

ZUTATEN FÜR 4 PERSONEN: 400 g Quinoa, 60 g getrocknete Tomaten, 40 g Zitronenzeste, 30 g Gojibeeren, Saft einer halben Zitrone, 4 Teelöffel natives Olivenöl, 16 grüne Spargelstangen, 2 reife Avocados, 1 grüner Apfel, 1 Prise Salz, Pfeffer FÜR DIE GARNELEN: 2 Esslöffel Olivenöl, 1 Karotte, 1 Zwiebel, 1 Kräuterbund „Bouquet Garni“ mit Petersilie, Thymian und Lorbeer, 1 Zitrone, 10 schwarze Pfefferkörner, 24 frische Garnelen FÜR DIE SOSSE: 700 g Tomaten, 3 EL Olivenöl, 1 TL XérèsEssig, über www.legourmet24.de, 1 Prise Kochsalz, Pfeffer

1Das Quinoa in 300 mlSalzwasser zum Kochen

bringen und ca. 15 Min. auf niedriger Stufe köcheln, ab und zu umrühren, bis das Wasser absorbiert ist. Abkühlen lassen. Die getrockneten Tomaten hacken und in eine Salatschüssel geben. Die Zitronenzeste klein würfeln und mit den Gojibeeren dazugeben. Alles vermischen, den Zitronensaft und das Olivenöl zufügen, dann das Quinoa. Mit Salz und Pfeffer abschmecken und nach Belieben noch etwas

Zitronensaft dazugeben. Mindestens 30 Min. vor dem Servieren kalt stellen.

2 Für die Garnelen eineBrühe mit Wasser, 2 EL

Olivenöl und Kochsalz in einer Pfanne vorbereiten. Karotten, Zwiebeln, Kräuter, Zitronenstücke und Pfefferkörner hinzufügen und 15 Min. kochen. Garnelen dazu

geben und 8 Min. köcheln. Die Garnelen entnehmen und in einem Topf kaltem Wasser abkühlen lassen. Köpfe entfernen, Rest schälen und auf ein Papiertuch legen, abkühlen lassen.

3 Den Spargel schälenund die Enden ent

fernen. In einer Pfanne mit Salzwasser kochen. Mit einer Messerspitze prüfen, ob sie gar sind. Dann in Eiswasser abschrecken und auf Küchenpapier legen. Kalt stellen. Die Avocados teilen, Schale Kern entfernen und in Stücke schneiden. Den Apfel in kleine, dünne Stäbchen schneiden.

4 Für die Soße dieToma ten mit dem Oli

venöl, Essig, Salz und etwas Pfeffer im Mixer verrühren. Zum Anrichten eine Ausstechform mit einem Durchmesser von 12 cm mit Quinoa füllen und auf der Mitte eines tiefen Tellers anrichten. Die Garnelen drumherum garnieren, den Spargel mit der Spitze zur Mitte darauflegen und die Avocadostücke und Apfelstäbchen darüber verteilen. Abschließend mit Soße beträufeln.

Im Pariser RafflesLuxushotel „Le Royal Monceau“ schufen

Dr. Olivier CourtinClarins und Sternekoch Laurent André (o.)

eine perfekte Symbiose aus Food und Kosmetik. Die Salate

beinhalten Komponenten und entgiftende Wirkstoffe, die

auch in den BeautyProdukten des hauseigenen Spas

„My Blend by Clarins“ angewendet werden. Das Resultat auf

dem Teller ist erfrischend und natürlich – schmackhafte

Schönheit von innen. (www.leroyalmonceau.com)

Wie in der NaturAuf dem Sofa „Taffeta“ relaxt man wie auf einer Blumenwiese (Moooi,

Preis auf Anfrage, www.moooi.com)

Heißkalt Der Eisteezubereiter „Tea Jay“ schmilzt die Eiswürfel im Glaskorpus durch einlaufenden Tee (Blomus, ca. 60 Euro, www.dliving.de)

Für Schürzen- jägerinnen

Baumwollschürze im typischen Printstil von ItaloDesignerin Paola Navone (Yoox, 65 Euro,

www.yoox.com)

Tragbares Kunstwerk Die Henkelvase „Toji“ kombiniert Emaille, Keramik und drei Sommertöne (Bienvenue 21, 29 cm hoch, 335 Euro, www. bienvenue21.com)

Schön spießig

Die vergoldeten Cocktailgabeln „Coral“ sorgen bei Seafood für schnel

len Zugriff (L’Objet, ViererSet, 125 Euro,

www.artedona.com)

EntblättertPorzellanPlatzteller aus der Serie „Auréole Colorée“ für

bunte Tropenstimmung (Fürstenberg, je ca.

125 Euro, www.fuersten bergporzellan.de)

FOTO

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gourmet

European Spa magazine, UK, Summer 2014, Circulation 5‘000

The Mayfair Magazine, UK, August 2014, Circulation 52’000

HELLO! Date: 19.08.2014 Media Type: infotainment magazine (weekly)

DVA V ODNOM

Зеленый остров Праслин полон даров природы, незабываемых приключений и диковинных сюрпризов

Голубой океан, белый песок и склонившиеся под тяжестью плодов пальмы – то, что так трудно представить себе существующим где-либо, рассекая улицы шумного мегаполиса. Вдали от суеты, в самом сердце сейшельского архипелага расположился курорт Raffles Praslin. Праслин – второй по величине остров в Сейшельском архипелаге. Именно на нем находится Raffles – один из лучших пляжных курортов в мире с самым большим спа-центром на архипелаге.

Гости найдут здесь 86 комфортабельных вилл с отдельными бассейнами, душевыми под звездным небом и огромным выбором возможностей для отдыха и восстановления сил. Перерождение души и тела – философия, которой руководствуются в Raffles Praslin. Пожалуй, это идеальный пункт назначения, если ваша цель – не просто отдых, но и восстановление. В Raffles Praslin для вас подберут индивидуальную программу еще до вашего появления в отеле.

Утопающие в зелени холмы, ласковые волны Индийского океана и тропические коктейли у бассейна – далеко не весь перечень благ, которыми можно насладиться во время отдыха в Raffles Praslin. Гости могут уютно устроиться не только на пляже Ансе Такамака (рядом с пляжем Ансе Лацио, признанным самым красивым в мире), но и на яхтах, где непременно стоит попробовать массаж под открытым небом. Центр Raffles Spa включает в себя 13 павильонов на открытом воздухе с видом на океан, где обязательным пунктом в вашем меню должен стать комплекс процедур Pure Pearl с использованием измельченного жемчуга. Что и говорить о сказке, которую Сейшелы воплощают для влюбленных и молодоженов. По уже сложившейся традиции, в день свадьбы новобрачные сажают дерево, а затем каждый год в день бракосочетания им приходит фотография дерева, жизнь которого началась в момент основания их семьи.

Для ценителей природы Сейшельские острова – такая же ценная находка, как и для любителей активного отдыха. От велопрогулок по берегу до дайвинга, снорклинга и виндсерфинга – в перечне спортивных удовольствий для сторонников здорового образа жизни предусмотрено абсолютно все. Непременно стоит осмотреть сам остров. Праслин – единственное место, где произрастают гигантские «морские» кокосы, ставшие символом Сейшельских островов. Их вес достигает 20 кг, обхват может превышать 1 м. А таинственная долина Валле-де-Мэ (именно здесь растут коко-

де-мер) входит в список всемирного наследия ЮНЕСКО. Пожелавшим отведать дары моря из собственного улова будет предложена рыбалка в открытом море. Если участникам повезет с уловом, их трофеи приготовят по желанию – на вилле или на пляже одного из ближайших островов.

Кулинары Raffles – особая гордость курорта. Шеф-повара высочайшего международного уровня угостят своими гастрономическими шедеврами из морепродуктов в Curieuse Seafood Restaurant, и утонченными блюдами паназиатской кухни в ресторане Losean. |

Остров сокровищ

Пляж Ансе Лацио считается самым красивым в мире. Однако береговая линия

курорта Raffles Praslin едва ли в чем-нибудь уступает титулованному соседу

Марина Дэмченко главный редактор, директор редакционной сети Fashion Collection

Сейшельские острова – райский уголок с прекрасной природой и удивительной энергетикой. В отеле Raffles Praslin меня вдохновляют не только захватывающие пейзажи, но и персонал, готовый угадать каждое ваше желание, а попробовав комплекс спа-процедур Pure Pearl, я просто потерялась во времени!Отрываясь от земли, начинаешь мечтать и задумываться о самом необычном, поэтому я люблю дальние перелеты. На Сейшельский архипелаг меня принес самолет авиакомпании Etihad. В комфортабельном салоне бизнес-класса время летит незаметно. Буду возвращаться в отель Raffles Praslin снова и снова – особенно теперь, когда авиакомпания Etihad предоставляет два ежедневных рейса из Москвы и прекрасный транзит из Абу-Даби до Сейшел.

Lifestyle путешествие 78

fashion collection

79 путешествие Lifestyle

fashion collection

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Datum: 01.09.2014

L'Officiel Suisse8008 Zürich043/ 544 45 45www.lofficiel.ch

Medienart: PrintMedientyp: Spezial- und HobbyzeitschriftenAuflage: 5'000Erscheinungsweise: 6x jährlich





www.swissotel.com

lüF- 7, , ,

UNE VUEIMPRENABLEGenève compte désormais un nouveau spot branché:chaque jour dès 17 heures, le lounge bar et restaurant«5» ouvre ses portes sur le toit du célèbre SwissôtelMétropole. Mobilier en bois et belle végétationcaractérisent les lieux, qui ont été aménagés avec goûtpar le paysagiste des stars, Enzo Enea. Au menu? Unecuisine pensée par le chef du Métropole, AdrianoVenturini, et une belle carte de cocktails. Le public?Très Genève, bien évidemment, puisqu'on y croisetoute la jet-set du coin. Une vue imprenable sur leLéman, ça n'a pas de prix.

August 2014

Media Type: Online News Media

Media Group: Internet

Outlet: Age

Publication Date: 09/013/2014

Publicity Value: $2,431.16 USD

Unique Visitors Per Month: 3,919,135

http://www.theage.com.au/travel/traveller-deals-cheaper-flights-to-paris-20140910-3f6yx.html

Media Type: Travel News Web Sites


Outlet: eGlobal Travel Media


Publicity Value: $14 USD

Unique Visitors Per Month: 31,673

http://www.eglobaltravelmedia.com.au/calling-all-runners-go-the-distance-in-the-shadow-of-angkor-wat/

Media Type: Travel News Web Sites


Outlet: eGlobal Travel Media


Publicity Value: $14 USD

Unique Visitors Per Month: 31,673

http://www.eglobaltravelmedia.com.au/the-ultimate-cambodian-villa-getaway-with-raffles-grand-hotel-dangkor-siem-reap/

Jura bernois

Le Quotidien Jurassien | Mercredi 6 août 2014 | 9

VAu cœur de Lima,un cuisinier prévôtoisséduit depuis bientôtdeux décennies les papillesdes clients d’un hôtelcinq étoiles.VReto Steinemannest parti de zéro pourdévelopper et fairefructifier un grand projetgastronomique.VAujourd’huià la tête d’une équipe de150 personnes, il proposeau quotidien des metsinspirés de la cuisinepéruvienne… et suisseévidemment.

Il a pris du galon, Reto Stei-nemann. Et de la bouteille.Exilé au Pérou depuis 18 ans,le Prévôtois poursuit son œu-vre au sein du Swissotel deLima, palace 5 étoiles de 244chambres. Il y a dix ans, LeQuotidien Jurassien évoquaitdéjà le parcours peu com-mun de ce jeune et talen-tueux cuisiner passé par leJungfrau Victoria Grand Ho-tel d’Interlaken, le Dolder deZurich ou encore le Post Ho-tel de Lake Louise, au Cana-da. De l’eau a coulé sous lesponts depuis, et si Reto Stei-nemann n’a pas changé decap, il s’est vu attribuer denouvelles responsabilités aufil des ans.

C’est sur une terrasse de lacité prévôtoise, ville où il aime

revenir chaque année, que lecuistot nous accueille. D’em-blée, il nous tend un sachet degrains de maïs grillés et salésde Cusco. «Une petite spécia-lité pour l’apéro», sourit-il.Même en vacances à Moutier,Reto Steinemann n’est jamaisbien loin du Pérou, pays où ila posé ses valises en 1996.Sur un sacré coup de tête.«J’étais prêt à partir en Aus-tralie lorsqu’un ami qui tra-vaillait en Equateur m’a appe-lé. Il m’a dit que Swissotel ve-nait d’ouvrir un nouvel éta-

blissement à Lima et que monprofil les intéressait», racon-te-t-il.

Un sacré challengeReto Steinemann n’a pas

hésité longtemps. «Le challen-ge était superintéressant: il fal-lait chercher le personnel,trouver un concept pour lesrestaurants (n.d.l.r.: l’hôtel encompte cinq), créer les cartes,apporter de la créativité.» Enbref, partir de zéro.

«En 1996, la gastronomieétait quasi inexistante à Lima.

Il n’y avait rien. Nous avons dûcommencer par former lesemployés», explique le Prévô-tois de 45 ans. Peu à peu, ladonne a changé. «Un grandboom économique. Enormé-ment de choses se sont déve-loppées ici, aussi dans le do-maine de la cuisine. Au-jourd’hui, on peut dire queLima est devenue la capitalegastronomique d’Amériquedu Sud. Beaucoup prennentl’avion pour venir y dégusterquelques plats le temps d’unweek-end. D’ailleurs, la

concurrence est devenue féro-ce», relève-t-il.

Avec du fromage suisseAu Swissotel, Reto Steine-

mann supervise non seule-ment les cuisines, mais aussile service et les casseroliers.Au total, 150 personnes évo-luent sous ses ordres. «Cha-que restaurant a son proprestyle, son chef attitré. On es-saye quand même d’utiliser aumaximum les produits péru-viens comme le maïs, le pi-ment ou la pomme de terre. Il

y a d’ailleurs près de 3000 va-riétés de patates ici», note-t-il.Et la fondue servie dans le res-taurant traditionnel suisse? Ilrigole. «Non, le fromage estimporté. D’ailleurs, quand j’ail’ennui du pays, je n’hésite pasà m’en préparer une.»

Travail d’équipeLes cartes des restaurants

sont actualisées régulièrement.L’une des facettes du métierque Reto Steinemann préfère,évidemment. «C’est un travaild’équipe. Chacun apporte sesidées. Certains sont très bonsdans l’assaisonnement, d’au-tres ont la créativité essentielleà la mise au point d’une nou-velle assiette», remarque-t-il.

Quand on lui demande quisont les clients du Swissotel, lechef sourit. «Il y a de tout,mais il est vrai que le Swissotelest un établissement de réfé-rence. La chanteuse Shakira,les footballeurs Ronaldo et Ro-naldinho ainsi que de nom-breuses personnalités politi-ques y ont séjourné. «Des mo-ments toujours spéciaux.»Reto Steinemann apprécietout particulièrement les visi-tes de ses compatriotes. Mi-cheline Calmy-Rey et PascalCouchepin lui ont d’ailleursfait grande impression.

En somme, le Prévôtois estheureux en Amérique latine.Marié à une Péruvienne etpère de deux enfants, il n’envi-sage pas son avenir sous d’au-tres latitudes. Du moins pourle moment. «Tout reste ou-vert. Mais si je pars, ça ne seraprobablement pas pour reve-nir en Suisse.» OLIVIER ZAHNO

n MOUTIER

Le Pérou dans le cœur et les assiettes

Le Prévôtois Reto Steinemann est responsable des cuisines du Swissotel de Lima, un palace cinq étoilesqui possède pas moins de cinq restaurants. PHOTO OZA

nPisco sourEn apéritif. «Il s’agit d’un cocktailcomposé de liqueur de pisco, qui estun distillé de raisin. On y ajoute dujus de citron, du sirop, un blancd’œuf et de la glace.»

nCeviche«Ce plat est au Pérou ce que la fon-due au fromage est à la Suisse», ex-plique Reto Steinemann. On le re-trouve principalement sur la côtepacifique de l’Amérique du Sud,mais ses ingrédients peuvent varieren fonction du pays. «Dans notreétablissement, il est préparé à basede poisson cru mariné dans du jusde citron vert.»

nLucuma et ChirimoyaTypiquement péruvienne, la lucu-ma est un fruit que l’on connaît aus-si sous le nom d’«or des Incas». Lesamateurs apprécient sa saveur sub-tile, délicatement sucrée, très douceet crémeuse à la fois, ainsi que sa fa-cilité d’utilisation. Quant au Chiri-moya, son goût est semblable à ce-lui de la pomme cannelle, du cœurde bœuf et du corossol. OZA

A la carte

Simon Migy,11 ans,Cœuve

«On fait cequ’on aime eten s’amusant!

J’aime essayer d’autres ins-truments que la batterie.Créer en groupe, ce n’estpas facile, mais quand ontrouve le truc, c’est cool!»

pour accompagner pianos et autres batte-ries lors du spectacle final, programmé ven-dredi, à 19 h, dans les locaux d’Usinesonoreà Bévilard. MARIE NICOLET

d’Oscar. Les enfants les construisent le ma-tin et les utilisent l’après-midi.» Le but decet atelier est d’exploiter les instrumentsconstruits par les enfants dans un orchestre

D es hautbois et des percussions réson-nent. Des enfants rient. La sixième

édition du camp de musique de la Coordi-nation Jeune Public a débuté lundi au Cen-tre de Sornetan. Et avec elle une expérien-ce musicale pour des jeunes de 8 à 16 ans.

Les participants, du Jura et du Jura ber-nois, collaborent pour composer des piè-ces de musique qu’ils présentent chaquesoir à leurs camarades. «Les enfants ai-ment apprendre à jouer de nouveaux ins-truments en s’entraidant, se réjouit ReiNakamura, professeur de piano. Il y a unebonne énergie.»

Julien Annoni, responsable du camp,précise que le but principal de la semaineréside dans la création. Il insiste: «Sanspression.» Il en veut pour preuve que cer-tains jeunes ne savent pas jouer d’un ins-trument. «Le niveau est très relatif. D’au-cuns sont très créatifs même s’ils ne sontpas musiciens.»

Les élèves sont encadrés par une équipede professionnels. Julien Annoni souligneavoir réuni une équipe particulière: «On atoujours un mélange des genres chez lesprofs. Ça va du rock alternatif au jazz enpassant par le classique.»

Instruments «made in Sornetan»Cette année, la présence de Nicolas

Bras, constructeur et inventeur d’instru-ments, donne une couleur singulière aucamp. Le professeur propose aux musi-ciens en herbe de construire leurs propresinstruments. Lors de notre passage, uneharpe à cinq cordes, une guitare «slide» etdes flûtes étaient en cours d’élaboration.

«On fabrique des instruments accessi-bles et jouables rapidement, explique Nico-las Bras, avant de souffler dans la flûte à bec

n SORNETAN

Un camp de musique basé sur la création

Atelier de création d’une guitare «slide» et autres instruments de musique. PHOTO STÉPHANE GERBER

Yaelle Gerber,13 ans,Tramelan

«Je suis violo-niste, mais icij’aime les acti-

vités avec plein d’instru-ments. Ça bouge, ça me mo-tive. Je touche à tout, mais jesuis particulièrement attiréepar le chant.» MNI

Réactions

Julien Obrecht,16 ans,Saint-Imier

«J’aime êtreici parcequ’on a la li-

berté de créer ce qu’onveut. On ne se base passur des partitions, onjoue, on écoute et si çamarche, on garde.»

NIDAU

Cause technique excluepour l’incendie de trois bateauxLa brigade incendies et explosions de la policecantonale a déterminé la cause de l’incendie detrois bateaux amarrés dans le port de Nidau àmi-juillet. Elle exclut une cause technique etévoque «l’intervention d’un tiers». Des inves-tigations plus détaillées sont en cours. Les in-formations relatives aux faits peuvent êtrecommuniquées au & 032 324 85 41. LQJ/ABen

bre

fen

bre

f

n CANTON DE BERNE

Le recours à des matériauxrecyclés encouragé

L e canton de Berne souhaitepromouvoir l’utilisation de

matériaux de construction recy-clés et apporter ainsi sa contri-bution au développement dura-ble. Une brochure, éditée par laDirection des travaux publics,des transports et de l’énergie etla KSE Bern, l’association ber-noise de l’industrie du gravieret du béton, présente les diffé-rents modes d’utilisation desmatériaux de construction re-conditionnés. Elle poursuitl’objectif de convaincre com-munes, particuliers et sociétésde recourir davantage à ce typede matériaux.

Dans un communiqué, lecanton rappelle qu’il disposede peu d’espace pour les dé-charges, dont il entend limiterl’encombrement, et de gise-ments de graviers limités, qu’il

s’agit de préserver. Aussi utili-se-t-il toujours des matériauxrecyclés dans ses construc-tions.

La brochure, intitulée «Maté-riaux de construction minérauxrecyclés - Recommandationd’utilisation pour le canton deBerne», décrit les différents mo-des d’utilisation des matériauxde construction reconditionnés.Elle intéressera les maîtresd’ouvrage, conducteurs de tra-vaux, ingénieurs et planifica-teurs. Elle dresse un cataloguedes éléments de construction. Atravers des schémas simples detravaux de génie civil et deconstruction de routes, elle pré-sente le recours aux différentsmatériaux de construction recy-clés de grande qualité et permetainsi d’exclure tout risque dansleur mise en œuvre. LQJ/AB

Datum: 10.07.2014

Travel Inside8032 Zürich044/ 387 57 57www.travelinside.ch

Medienart: PrintMedientyp: FachpresseAuflage: 4'882Erscheinungsweise: wöchentlich





'

so

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Als Ergänzung zu den bestehenden drei Hotels in Kairo arbeitet FRHI (Fairmont/Raffles/Swissötel) zusammen mit dem Immobilien-

Entwickler Citystars an einem Flaggschiff-Projekt in Sharrn el-Sheikh. Im Ferienort am Roten Meer werden drei neue Hotels und ein

Golfplatz gebaut.

Das Fairmont Citystars Sharm el-Sheikh ist Teil der ersten Entwicklungsphase und soll 2015 mit 457 Gästezimmern und 232 Resi-

denzen eröffnen. Geplant sind auch Shopping-Möglichkeiten, Wohnungen und die gemäss FRHI grösste künstliche Lagune der Welt.

Das Swissötel Citystars Sharm el-Sheikh mit 400 Gästezimmern und Blick auf besagte Lagune gehört zur zweiten Etappe und soll im

Jahr 2016 eröffnen.

Das Raffles Citystars Sharm el-Sheikh wird über 250 Zimmer und Suiten verfügen, plus 50 Villen zum Verkauf. Eine 2500 Quadratme-

ter grosse Privatinsel gehört ebenso dazu wie eine Freizeit- und Shopping-Promenade und ein 18-Loch-Championship-Golfplatz.

In der letzten Phase wird auf einer Fläche von 750 Hektar eine Vielzahl von Wohnungen mit zahlreichen Lagunen gebaut, ebenso wie

ein exklusives Wüstenresort mit 80 Luxuszelten. Geplant sind ferner eine Schule und eine Tennis-Akademie sowie ein Mangroven-

wald als Naturschutzgebiet.

HARPER'S BAZAAR №7 Date: 01.07.2014 Media Type: women's magazine (Monthly) Circulation: 90000 Distribution: Russia, foreign countries

VREMYA VSPYAT'

CH, July 14, circulation 12’000

Madame Figaro, F, July 2014, Circulation 420‘000

Datum: 09.07.2014

Gourmet3001 Bern031/ 311 80 82www.gourmetworld.ch

Medienart: PrintMedientyp: FachpresseAuflage: 21'233Erscheinungsweise: 10x jährlich





Ende Juni öffnete im Fairnnont Le MontreuxPalace das neue Montreux Jazz Caf6seine Türen. Damit erhält die historischeVerbindung zwischen Festival und demLuxushotel, das seit 1967 die bedeu-tendsten Musiker bei sich beherbergt,eine neue Dimension. Das neue touris-tische Aushängeschild fest verankert inder Region steht ganz im Zeichen derbunten Welt von Festivalgründer ClaudeNobs.

An der Avenue Claude Nobs Nr. 2 ange-siedelt, kristallisiert sich in diesem neuenProjekt eine einzigartige Geschichte her-aus: diejenige des Festivals, die vonAnfang an eng mit der Ausstrahlung desFairmont Le Montreux Palace verknüpftwar. Dieses architektonische Juwel ausdem Jahr 1906, ebenso geschichts-trächtig wie stilvoll, liess die Musiker desFestivals Ruhe und Entspannung findenQualitäten, die das Hotel seit eh und je

OpeningsJ 7

Neues Montreux Jazz Caföim Fairmont Le Montreux Palace

sein eigen nennt Nicht selten verdanktendie illustren Gäste so etwa VladimirNabokov dem beeindruckenden Blicküber die Riviera ihre Inspiration. B. B.King, James Brown, David Bowie, MilesDavis, Roberta Flack, Prince, LeonardCohen, Joe Cocker, Santana, GraceJones ihre Namen klingen jetzt nochnach in den Korridoren des Hotels, vonden morgendlichen Stimmübungen vonRandy Crawford über die Tonleitern vonPrince auf dem Piano in der Lobby bis hinzum nächtlichen Heisshunger auf scharf

gewürztes Hühnchen von Quincy Jones.In der obersten Etage bieten die ClaudeNobs Suite, die Freddy Mercury Suite unddie Quincy Jones Suite auch dieses Jahrwieder den bedeutendsten Vertreternder Musikbühne angenehme Ruhe undKomfort. Dieser geschichtsträchtige Ortbot sich wie von selbst an, um ein neuesMontreux Jazz Caf6 einzurichten in denwarmen Farben des Chalets von ClaudeNobs.

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Datum: 09.07.2014

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Die Montreux Jazz Cafds, die durch dieMontreux Jazz International AG lanciertwerden, verstehen sich als eigentlicheAussenstellen des Festivals in der ganzenWelt. Nach Genf, Zürich, London undParis Gare de Lyon steht dieses fünfteCafd (das erste mit direktem Strassen-anstoss) ganz besonders im Zeichen des

Gründers des Festivals: Elegantes Holz-Interieur kombiniert mit seinen Lieblings-farben zwischen Schokoladenbraun, Rot-tönen und Violett verknüpfen die ge-dämpfte Atmosphäre eines Jazzclubs miteiner eher rustikalen Ästhetik. An denWänden werden Objekte aus Nobs' per-sönlicher Sammlung zu sehen seinsowohl aus seinen audiovisuellen wieauch aus seinen Bildarchiven, die in

Schwarzweiss die Erinnerungen eineshalben Jahrhunderts Konzerte mit inter-nationaler Ausstrahlung aufleben lassen.Das Montreux Jazz Cafd, das eng demWerk des in Montreux geborenen ClaudeNobs verbunden bleibt, setzt alles daran,zu einem obligaten Halt für Touristen zuwerden sowohl kulinarisch als auchsymbolisch: für all diejenigen, die auchübers ganze Jahr etwas Festivalluftschnuppern möchten.Seit Ende Juni stehen dem PublikumCafd und Lounge offen. Anschliessendwird die Funky Claude's Bar ab Septem-ber 2014 die aktuelle Harry's New YorkBar ersetzen. Dort, in lockerem Rahmen,gibt es eine Bühne, die das ganze Jahrüber insbesondere dem Jazz offensteht.Sicher werden die Musikliebhaberwährend sie einen Ella's Cheesecakeoder einen BB Burger geniessen ge-duldig warten, bis dort der eine oderandere bedeutende Gast des 48. Festivalsauftaucht, der sich angezogen durchdas gewisse Etwas von Montreux dort-hin verirrt...

Date: 06.07.2014

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Michael Smithuis dirige depuis onze ans le Montreux Palace

«Dans l'hôtellerie de luxe, l'offreen loisirs va gagner en importance»Il y en avait à Londres, à Genève,à Paris ou à Zurich. Mais pas ici,à Montreux. La lacune estcomblée, le siège du festival adésormais son Montreux JazzCafé. «Il n'y a pas de meilleurendroit qu'à l'avenue ClaudeNobs, dans la brasserie de l'hôtellié au festival depuis ses débuts,pour en proposer un», résumeMichael Smithuis, directeur duMontreux Palace, qui appartientau Credit Suisse Real EstateFund Hospitality et est gérépar la société Fairmont.Aime Gaudardanne [email protected]

Qu'est-ce que le Montreux Jazz Caféreprésente pour un établissementcinq étoiles comme le vôtre?Montreux et sa région sont mondiale-ment connus grâce, notamment, aufestival de Jazz. Or, entre deux éditions,il disparaît de la ville. Nous avons ainsicréé un prolongement du festival avecun restaurant qui en reflète l'esprit.

Quelle est l'importance de larestauration dans un cinq-étoiles?Cet élément prend toujours plus d'im-portance. Un hôtel comme le nôtre doitoffrir à sa clientèle plusieurs lieux où vi-vre des expériences gustatives différen-tes. Nous sommes en train de planifierla création d'un autre restaurant au pre -mier étage. En fait, aujourd'hui, la res-tauration - bars et banquets compris -représente environ la moitié de notrechiffre d'affaires.

Plus globalement, commentse déroule cette année 2014?Pour nous, l'année a très bien com-mencé car nous avons eu la chanced'accueillir la conférence de paix sur laSyrie. Les mois suivants ont ressemblé àl'année précédente. Le Montreux JazzFestival s'annonce, lui, meilleur quel'an dernier, notamment parce que nousavons davantage de couverts sous lestentes. Nous espérons en outre aug-menter notre chiffre d'affaires avec cenouveau Montreux Jazz Café.

L'association Swiss Deluxe Hotels,dont vous faites partie, a dit que 2013marquait la sortie du tunnel avec unchiffre d'affaires pour les 38 hôtelsde 1,41 milliard de francs (-1%)et 835 000 nuitées. Et vous,vous sortez aussi d'un tunnel?L'hôtellerie suisse en général vient detraverser une période difficile en raison,notamment, du franc fort, des problè-mes des banques, etc. Les conséquen-ces du vote du 9 février se feront aussisentir, surtout au niveau de l'engage-ment de personnel. Nous attendons im-patiemment les décisions de Berne.J'espère que l'on pourra bientôt revivredes années comme 2007 ou 2008, afinde retrouver des niveaux de cash-flowqui permettent à l'ensemble de la bran-che d'investir. Au nom de la qualité del'hôtellerie suisse. Pour l'heure, nousdevons nous montrer flexibles, diffé-rents, pour attirer la clientèle.

Quelle est votre différence?C'est notamment cette magnifique ex-périence jazz que nous offrons dans larestauration. En fait, davantage même

qu'un restaurant, c'est un muséeClaude Nobs. Nous exposons des objetsde son chalet, nous nous sommes inspi-rés de ce même chalet pour habiller no-tre personnel, pour la décoration, pourle choix de la vaisselle, etc. En entrantdans cet endroit, le client vit un momentparticulier qu'il ne pourra vivre nullepart ailleurs. Nous lui racontons l'his-toire du Montreux Jazz Festival et deson créateur. Et il ne faut pas oubliernotre situation au bord du lac dans unemagnifique région, notre offre spa etl'immense offre de loisirs dans la région,de Chillon aux glaciers, de la MaisonCailler à la proximité de centres deshopping comme Paris ou Milan.

Les hôtels deux ou trois étoiles ontprogressé globalement l'an dernierau contraire des cinq-étoiles.La situation est-elle devenue plusdifficile pour l'hôtellerie de luxe?Dans les cinq-étoiles, le chiffre d'affai-res l'an dernier a plus ou moins stagné.Nous vivons dans un monde global, oùnous sommes en compétition avec deshôtels à Barcelone, Prague, Budapest,Berlin, où l'on trouve des chambres cinqétoiles entre 150 et 200 euros. Noussommes plus chers, alors pour valorisernos 14 salles de conférences et pour at-tirer la clientèle, nous devons offrir da-

(( Davantage qu'unrestaurant, notreMontreux Jazz caféest un musée ClaudeNobs»

Date: 06.07.2014







vantage. A nous de nous montrer plusinnovants, de créer de la valeur ajoutéepour rester compétitif.

Cela signifie-t-il que votre chiffred'affaires des congrès et banquetsa baissé ces dernières années?Nous avons observé une baisse des nui-tées liées aux congrès internationaux,qui représentent la moitié des confé-rences organisées dans l'hôtel. Dans cesecteur, nos principaux marchés sontles Etats-Unis (12%), l'Angleterre (12%)et l'Allemagne (8%). Et l'ensemble dusecteur congrès pèse environ 55% de .....k6._.....

notre chiffre d'affaires global.

Les nouveaux pôles de conférence,comme le Swiss Tech Centerà l'EPFL, sont-ils une concurrence?Non, il est magnifique et c'est un atoutpour la région. La rénovation de Beau-

lieu doit aussi participer à améliorernotre offre et à résister à la concurrenceinternationale.

Après le MontreuxJazz Café, MichaelSmithuis planifieun nouveaurestaurant dansson hôtel, qui nese lancera pasforcément dansla course auxétoiles au vu del'offre déjà grandedans la région.Sébastien Anex

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Date: 06.07.2014







Et pour l'ensemble de votre clientèle,la Suisse reste en tête?Oui, elle représente 45% de notreclientèle. Arrive ensuite l'Europeet les Etats-Unis, mais la clientèledes marchés émergents croît forte-ment. Les nuitées chinoises ont ainsidoublé ces deux dernières années,même si en volume, elles ne sont pasaussi importantes que celles de nosgros marchés.

Quelle est votre stratégiesur ces marchés émergents?Nous avons une offre médicale anti-âge. Beaucoup de Chinois, mais ausside touristes du Moyen-Orient ou deRussie, viennent dans la région pour lescliniques, l'offre médicale. Nous re-crutons du personnel parlant les lan-gues de ces pays pour mieux répondre àleurs attentes. En ce sens, nous avonsde la chance d'avoir les écoles hôteliè-res de la région. Il faut en fait être pré-sent dans ces pays. Car nous avons desarguments, nous avons tout ici. Dèsqu'un client est à Montreux, nous pou-vons le convaincre. Ce qu'il faut, c'estle convaincre de venir en Suisse.Est-ce une critique enversSuisse Tourisme et les officesdu tourisme?Non, ce n'est pas une critique, maisnous devons toujours davantage mettreen avant les régions suisses à l'étranger.

Quel sera le thème inévitablepour l'hôtellerie haut de gammeaprès le spa et le storytelling?La restauration restera un thème, maisje pense que l'offre en loisirs va gagneren importance car le temps quel'on a pour soi va être toujours davan-tage un luxe. Nous devrons ainsi propo-ser une palette toujours plus importanteet diversifiée pour occuper ces mo-ments rares.

On vient d'assister à la bataillepour le rachat du groupe Victoria

Jungfrau, on a vu aussil'Intercontinental de Davos fairefaillite. Peut-on parlerde restructuration dans le secteur?Non, je ne vois aucune restructurationarriver, l'offre est suffisante, peut-êtreparfois trop concentrée, mais elle est debonne qualité. Changer de mains pourun groupe est souvent une opportunité.En onze ans au Montreux Palace, l'hôtela été vendu plusieurs fois et à chaquefois de l'argent frais a été injecté. Entout, nous avons investi 120 millionsdurant cette période.

Au dernier classement hôtelierde la «SonntagsZeitung» vousfigurez en septième positiondes hôtels cinq étoiles citadins.Votre réaction?Nous avons ainsi une progression po-tentielle de six places! D'autres classe-ments nous situent dans les trois pre-miers, année après année. Cela dit, noussommes à cheval entre un hôtel de villeet un hôtel resort-wellness.

Ces ratings sont-ils importants?Ils représentent une indication, maisaujourd'hui la clientèle utilise de plus enplus les avis des autres clients ou deleurs amis, ils se fient toujours plus auxTrip Advisor et Cie. Nous devons nousconcentrer sur la gestion des réseauxsociaux.

Quelle est votre stratégie?Nous recevons tous les jours le rapportde Trust You, qui recense tous les nou-veaux commentaires sur les réseaux so-ciaux. Notre équipe dédiée les gère, yrépond, les redistribue dans les diffé-rents services. Nous en discutons tousles jours à notre séance de travail.

Y a-t-il des décisions récentes liéesà ces commentaires?Nous avons par exemple remplacél'émail d'une baignoire abîmé par lachute d'un pommeau de douche et dont

la photo a paru sur le Net. Nous avonstout de suite réagi. Nous devons écouternos clients.

Depuis 1906, vous êtes le septièmedirecteur général du MontreuxPalace, et êtes là depuis onze ans...ilest vrai que souvent les directeurs fontquatre ans ici, quatre ans ailleurs. Maisen Suisse, il y a de nombreux établisse-ments dont les directeurs sont en placedepuis des années. Une telle longévitéassure une certaine stabilité à l'équipeet àla clientèle. Je suis bien ici, et j'ai en-core plein de projets pour l'hôtel.

ENDATES1969

NaissanceMichael Snnithuisnaît le 22 décembreaux Pays-Bas.

1991>EtudesEn juin, il termineson école hôtelièreà Neuchâtel.

1998>AllemagneIl arrive pour quatreans au VierJahrzeitende Hambourg.

2003Montreux

Il arrive au MontreuxPalace en février.

2009>FamilleNaissancede son fils Max.

2014Montreux

Jazz CaféLe 27 juin est inauguréle Montreux Jazz Cafédans l'ancienneBrasserie.

Tous droits de reproduction réservés

Date : 01/07/2014Pays : FRANCEPage(s) : 150Diffusion : (386310)Périodicité : MensuelSurface : 85 %

Tous droits de reproduction réservés

Date : 01/07/2014Pays : FRANCEPage(s) : 42Périodicité : TrimestrielSurface : 62 %

am Abend gleich mit zwei ex zel -lenten Restaurants auf: das italie-nische Il Carpaccio und das LaCuisine, beide mit jeweils einemMichelin-Stern gekürt. Bald solles in La Cuisine auch entspre-chende Detox-Gerichte geben.Das royale Wohlfühlprogrammkann ab 910,- Euro pro Person ineinem Studio Room oder ab1.210,- Euro pro Person in der Ju-niorsuite gebucht werden. �

www.raffles.com

die Seine-Metropole zu bieten hat.Der Wohlfühltag in Paris startetim herrlichen Innenhof-Gartendes Palais. Küchenchef LaurentAndré hat gemeinsam mit Clarinseinen wohlschmeckenden Detox-Salat kreiert, der die Verdauunganregen soll und mit einem ent-schlackenden Tee auch reinigendwirkt. Anschließend geht es insüber 1.500 Quadratmeter großeSpa my blend by Clarins zur Yogaoder Pilates Stunde. Das edle Spa,ganz in Weiß gehalten, wartet mit

dem längsten Swimmingpool derStadt auf, verfügt über zwölf Be-handlungsräume und ein überausgut ausgestattetes Fitnesscenter.Philipp Starck wollte hier ein Pa-radies erschaffen, das die Gedan-ken des Alltags vergessen lässt.Vor der eigentlichen Detox-Be-handlung empfiehlt sich ein Be-such im Dampfbad, um dann beieinem Exotic cleansing BodyWrap vollkommen zu entspannen.So rundum erneuert, wartet das Le Royal Monceau Raffles Paris

P aris, die Stadt des Genussesund der Lebensfreude. NachParis, um zu entschlacken?

Das von Philipp Starck gestalteteLe Royal Monceau, unweit des L’Arc de Triomphe in der AvenueHoche gelegen, macht auch einDetox-Programm zu etwas Be-sonderem. Die 149 luxuriös aus-gestatteten Zimmer und Suiten inzeitgemäßem Design vermittelnein Home-away-from-Home Ge-fühl und gehören zu den bestenÜbernachtungsmöglichkeiten, die

Entschleunigen und entschlackenin Paris. In dem mit einem Michelin

Stern gekürten italienischenRestaurant Il Carpaccio genießt

man den Clarins Detox-Salat.

Im Le Royal Monceau Raffles Paris können Gäste luxuriös entschlacken. Das eintägige Wohlfühlprogrammsetzt auf Bewegung, gesunde Ernährung und eine Detox-Behandlung im Spa my blend by Clarins.

Erfrischungskur in Paris

Mit den sieben neuen Family Water Villaseröffnete das Conrad Maldives Rangali Is-land im März 2014 die ideale Familienunter-kunft. Die 150 Quadratmeter großen Villen

Familienfreundlich speziell für Familien mit älteren Kindernoder zusammen verreisende Freunde bie-ten zwei luxuriöse Schlafzimmer aufStelzen in der Lagune des Fünf-SterneResorts. Von der privaten Sonnenterrasseaus führen Stufen direkt ins Wasser, sodass

es ein Leichtes ist, zum nahe-gelegenen Korallenriff zuschnorcheln. Dank der speziel-len kinderfreundlichen Tauch-kurse für Kinder ab fünf Jahrenverwandelt sich der IndischeOzean in das größte Klassen-zimmer der Welt. Keine Lange-weile aufkommen lässt auchder kostenlose Majaa Kids Clubmit vielen unterschiedlichenAktivitäten und Exkursionen.

www.conradmaldives.com

Purer Idylle begegnet man im HotelPalafitte in Neuchâtel am Neuenburger Seein der Schweiz. Den größten See derSchweiz bewundern sowohl Bewohner der26 See- als auch der 14 Seeufer-Bunga-lows. Beide Wohnkonzepte erinnern ent-fernt an die Pfahlbaudörfer längst vergan-gener Tage. Die vom Design der Natur in-spirierten Fünf-Sterne Unterkünfte ragen instolzer Manier aus dem Wasser und ge-währen Ausblick auf ein überwältigendesSee- und Alpenpanorama. Auch im Res-taurant „La Table de Palafitte“ mit flächen-deckend französischen Fenstern und ro-mantischer Terrasse setzt man auf Panora-maausblick. Dem Gaumen wird mit lokalenwie saisonalen Marktprodukten, erlesenenWeinen und Sonntagsbrunch Genussrei-

Verträumte (Blick)winkel

ches geboten. Mit dem Arrangement „Ro-mantische Eskapade“ verbringen zwei Per-sonen eine Nacht inklusive Frühstück,Früchteteller, Rosenstrauß, Vier-GängeMenü im „La Table de Palafitte“ und einerFlasche Champagner ab circa 850,- Euroim Seebungalow.

www.palafitte.ch

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HELLO! №30 Date: 29.07.2014 (p. 74) Media Type: infotainment magazine (weekly) Circulation: 298000

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Media: House & Garden {Kitchen & Bathroom Living}Edition:Date: Tuesday 1, July 2014Page: 90




flair Magazin, D, July/Aug 2014, 63‘300 circulation

VOGUE №8 Date: 01.08.2014 (p. 192) Media Type: women's magazine (Monthly) Circulation: 110000

Kladovaya solntsa

Condé Nast Brides Honeymoon guide 2014/15, Circulation 53‘000

Datum: 20.06.2014

édition française-anglais






Swissôtel MéfropoleUN CHIFFRE, LE 5, REPRÉSENTANT UN ESPACE A CIEL OUVERT AU-DESSUS DULAC UN NOMBRE, LE 31, REPRÉSENTANT LE NOMBRE DE NOUVELLES CHAMBRES«SIGNATURE- D'INSPIRATION CONTEMPORAINE, JOYEUSE, HIGH-TECH ET ALPINE.DEUX NOUVEAUTÉS, DEUX BONNES IDÉES, L'UNE SUR LE TOIT DU SWISSÔTELMÉTROPOLE GENÈVE ET L'AUTRE ENTRE SES MURS. OPEN Y A SÉJOURNÉ.

TEXT BERNARD TACHE IMACE SW ISSOTEL HOTELS A" ESORTS/AL1Pas si simple aujourd'hui pour un palace genevois de sortir son

épingle du jeu. Comment se démarquer? Comment modifier la percep-tion du public local et international envers son entité, parfois un peu

trop classique, souvent vieillissante? On connaît la montée en gammeet la surenchère «du plus beau spa» ou quel palace n'offre pas LA plus

belle table dirigée par LE grand chef? Sans parler de LA suite monu-mentale au prix juste indécent? Nous avons passé une nuit au Swissô-

tel Métropole et rencontrer Stefan Winistoerfer, Directeur général quinous a fait part de sa vision. Et si c'était la bonne?

Deux nouveautés, deux bonnes idées, l'une sur le toit et l'autreentre les murs. Une terrasse au bord du lac ou plutôt au-dessus du

lac, offrant une vue à 3600 sur la ville avec l'impression de pouvoirtoucher le sublime crachat de la rade, l'immuable jet d'eau de Genève.

Tous les jours de cette saison estivale, le 5, c'est le nom de ce lounge-bar-restaurant, proposera aux convives avisés des créations culi-

naires inventives, légères et pas de prise de tête. Pour peaufiner cetesprit conviviale vous ingurgiterez votre cocktail préféré ou conseillé

parmi un riche choix, le tout assaisonné par les ondes soniques d'unDj sensible à cet espace magique et à vos envies. Le 5 risque bien d'être

the place to be à ciel ouvert cet été à Genève. Le cadre est dans tousles cas propice à de belles rencontres et nul doute qu'il nourrira votre

imaginaire. On regrettera juste l'horaire, 17h à 1h, limité aux afterwork et soirées. Gageons qu'en 2015, cette terrasse rare sera accessibleégalement en journée. Mais pourquoi s'arrêter à une seule belle inspi-ration? « Nous avons remarqué une grande évolution dans les attentes

de nos clients. Ils ont envie de vivre une expérience, de partager, decommuniquer... Le luxe s'est modernisé, s'est dynamisé, il est devenuplus léger. Pour ces raisons nous proposons nos nouvelles chambresSignature, nous confie Stefan Winistoerfer. Ce sont 31 chambres quidisent «terminé les grosses moquettes poussiéreuses et les couleurs

tristes», et qui crient «bienvenue aux parquets bois, aux couleurs cha-toyantes, à la high-tech...»: 31 espaces offrant une approche contempo-raine s'inspirant du décor naturel de nos Alpes. Actuel, chaleureux etsans chichi, l'exercice est plutôt bien réussi et nous avons fortementapprécié notre séjour. On notera l'intelligence de présenter une sallede bain ouverte ainsi que l'efficacité et le bien être de la douche ham-mam (je veux la même à la maison!). Concernant la baignoire jacuzzi,

on la testera une prochaine fois. Sans oublier la cerise sur le gâteau,toutes les chambres « Signature » proposent une vue sur le Jardin

anglais et sur le lac.

Datum: 20.06.2014

édition française-anglais






Si vous êtes de passage sur Genève cet été, pour un cocktail, une nuit,une vie... See you there!

A figure, the number 5, representing an open-air space overlooking thelake. A number, 31, representing the number of new Signature bed-rooms with contemporary, joyful, high-tech and Alpine influences. Twonew concepts, two good ideas, one on the roof of the Swissôtel MétropleGenève and the other inside it. Open paid a visit.

It's not so easy for a luxury hotel do well in Geneva these days. How tostand out from the crowd? How to change the local and internationalpublic perception that your organisation is too traditional, perhapseven staid? We're ail familiar with the upgrading and the "best Spa"-type one-upmanship that go on; which luxury hotel doesn't offer THEbest restaurant headed by THE best chef? Not to mention THE monu-mental suite at an exorbitant rate. We spent one night at the SwissôtelMétropole and met managing director Stefan Winistoerfer, who sharedhis vision with us. It might just be the right one.

Two new concepts, two good ideas, one on the roof and the other in thehotel. A terrace on the lakeside, or rather overlooking the lake, boast-ing a 360-degree view of the city and the feeling of being able to reachout and touch the spectacular harbour, and Geneva's eternal fountain.Every day during the summer season, the 5 (that's the name of thelounge-bar-restaurant) offers well-informed guests culinary delightsthat are light and creative yet uncomplicated. The convivial feelingis heightened when you sip your favourite cocktail or try one recom-mended from a tremendous selection, accompanied by music from aDj who knows what you want and what works in this magical space.The 5 might well be the open-air space to be this summer in Geneva. It'scertainly the perfect place to meet and one that will undoubtedly fuelyour imagination. The only downside is that the opening hours, 5 pm to1 am, limit it to post-work drinks and evenings out. We bet that in 2015,this one-of-a-kind terrace will be open during the day. But why stop atjust one great source of inspiration? "We've noted a big change in ourcustomers' expectations. They want an experience, to share, communi-cate... Luxury has become more modern, more dynamic, lighter-touch.That's the thinking behind our new Signature rooms", Stefan Winis-toerfer tells us. So, 31 bedrooms that say "down with big dusty carpetsand sad colours" and scream "welcome to parquet, sparkling colours,high-tech...". 31 spaces offering a contemporary approach inspired bythe natural decor of the Alps. Up-to-date, warm and without any airsand graces, overall the exercise is pretty successful and we certainlyenjoyed our stay. It's worth highlighting how smart an idea it is to havean open bathroom and how effective and invigorating the hammamshower is (I want one at home!). As for the jacuzzi bath, we'll test it nexttime. Not forgetting the icing on the cake: all Signature rooms offer aview over the jardin Anglais and therefore the lake.If you're passing through Geneva this summer, and fancy a cocktail orspending the night, or a lifetime... See you there!

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Circulation- 128,000 AVE- $4400.00 Language- Arabic

Circulation- 15,500 AVE- $10,994.52 Language- English




Circulation-5,642 AVE- $6570.28 Language- English

Circulation-10,000 AVE- $15,000 Language- English

Circulation: 63,000 AVE- $1551.87 Language- Arabic

Country: UKPublication: BA High Life Fairmont hotel: The Fairmont Royal York, Toronto

Date: September 2014Circulation: 195,807AVE (£): 13,760

Country: UKPublication: BA High Life OnlineFairmont hotel: The Fairmont Royal York, Toronto

Date: September 2014MUU: 50,000AVE (£): 5,000

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