New Jetsetters Magazine Issue 14 by New Jetsetters GLOSS Magazine

Inside The Parisian Landmark

Comment Magnifique! Une soirée au Meurice It’s The Cat’s Meow

Au Revoir Bateaux Mouche, Bonjour Yachts de Paris!

ping Shop la pour à mode Paris Issue 14 November 2014

The post-summer season gets off to a great start at Le Bristol Paris Le Bristol 112, rue du Faubourg Saint-HonorĂŠ, 75008 Paris France Tel: + 33 (0) 1 53 43 43 00 reservation@lebristolparis.com

FROM THE PUBLISHER

TO THE NEW BREED OF LUXURY TRAVELER

As an enthusiastic traveler for the past 25 years, I believe that few things in life are as satisfying or rewarding as a memorable travel experience. There is something life-changing about exploring new destinations or revisiting and delving deeper into a favourite haunt from the past. New Jetsetters is all about encouraging and enhancing your travel experiences. Founded as a labour of love in 2011 to provide resources to those we consider “The New Breed of Luxury Traveler”, newjetsetters.com is completely “advertisement free” and offers you news, features, and intimate reviews that we call “Gloss”. These are the creme-dela-creme of places we’ve personally visited and encourage you to see.

New Jetsetters Gloss Produced and Published By Clever Penguin Media Vancouver, Canada Reproduction in whole or in part is not permitted without written authorization of the publisher. This magazine contains general and specific information, but does not constitute expert advice. The publisher and authors do not accept any liability whatsoever in respect to any action taken by readers in reliance on the recommendations set out in this magazine. Without limiting the effect of the previous provision, newjetsetters.com is not liable to you for any indirect, consequential, punitive, or special damages. News, comments and feedback are always welcome. Email us at escape@newjetsetters.com

Now, as the publisher of New Jetsetters Gloss Magazine, I have taken our format in a new and exciting direction with the intention of reaching out to new luxury travel readers. Our November edition features France, with a focus on beautiful, sexy Paris. The “City of Lights, Love and Luxury” has some of the best restaurants and hotels in the world. Join us for an insiders view of the stunning Shangri - La Hotel Paris for a 5 star look at the Grand Palace hotel and a million dollar view of the Eiffel Tower. Then it’s off to a meet and great with FaRaon the famous Burmese Cat, our host at Le Bristol Hotel on rue Saint-Honoré followed by a casual lunch at Faubourg 114. Our great Paris love affair ends with a night on the town and a Three Michelin starred dinner Alan Ducasse’s restaurant at Le Meurice. Best-selling author Robyn Webb is an honoured contributor, and introduces us to the “Yachts of Paris” (a little Don-Juan, anyone?). For a change of pace, it’s off to the South of France and famous Hotel Cap Du’ Eden Roc, and an interesting stroll along the waterfront promenade of stunning Cap Ferrat. In our editorial section we talk about the skyrocketing popularity of Social Media and it’s effect on the luxury travel industry, and explore the successes, failures and the winners of the first annual “Skifties Award” for a luxury hotel property. We also sit down for an interview with Paris-trained Chef Sylvain Desbois, Executive Chef of Carolina’s Restaurant at the exclusive St. Regis, Punta Mita, and still have time to learn all about those mysterious “Golden Keys” when we talk with Chef Concierge, Les Clefs d'Or, Stephane Mouttet at Vancouver’s Shangri - La Hotel Vancouver. Enjoy and remember to travel well and often Deborah Thompson

AN UNRIVALLED VACATION EXPERIENCE THE SOURCE FOR VILLA VACATIONS IN THE CARIBBEAN AND EUROPE

WWW.WIMCO.COM

Editor In Chief and Publisher - Deborah Thompson Associate Publisher - Steve Thompson Editorial Assistant - Ann Bond Art Director - Paul Mary Issue contributors - Deborah Thompson / S. Thompson / Robyn Webb Online contributors - Eric Renko / Cristian Martinus Johanna Read

Website Management - Bluehost Social Media Project Development - escape@newjetsetters.com Technology - Apple Computers / Dell / Nikon / Canon Canada Brand Contribution - Shangri La Hotel Paris / Le Bristol / Air Transat / Chateau Eza / WIMCO Villas / St. Regis Hotels and Resorts

Contents

ISSUE 14 / FALL / NOVEMBER 2014

On The Cover

The Classic Shangri-La Hotel Paris Inside this Parisian Landmark

Au Revoir Bateaux Mouche 20 Bonjour Yachts de Paris! pour la mode à Paris 27 Shopping Fashion Shopping In Paris

113

Bristol Paris 38 Le It’s The Cat’s Meow Magnifique! 42 Comment Une soirée au Meurice

News

Luxury Hotels working with Social Media Burj Al Arab Jumeirah wins big at Skifties.

It’s “Palace” Distinction for the Mandarin Oriental Take a Look at the Mandarin Oriental Paris!

Features

Becoming Champagne Savvy How Dry Is Dry?

12 22

An Interview With Chef Sylvain Desbois of St. Regis Punta Mita The Culinary Stars of the Côte d’Azur Five Special Dining Experiences

Captivating Cap Ferrat A Walk In Paradise

22 19

Cap Du Eden Roc 32 Hotel An Icon of Elegance

An Interview With Stephane Mouttet Chef Concierge, Les Clefs d’Or , Shangri La Hotel, Vancouver

Best Social Media Presence by an Individual Hotel

Burj Al Arab Jumeirah, has been awarded the global title ‘Best Social Media Presence by an Individual Hotel, Property or Resort’ by Skift, the world’s largest travel intelligence and marketing platform.

Luxury Hotels and how they use Social Media have always fascinated New Jetsetters. We’ve seen many bad examples, and some really good ones, but now we know who’s best, at least this year. The inaugural “Skifties” Awards recognizes and awards “travel brands” that have excelled against their peers in 2014, with judging based on the marriage between value and their editorial content. During the seven month judging period from 1 January 2014 to 31 July 2014, Burj Al Arab achieved record engagement figures with more than six million likes, comments, shares and views across our preferred Social Media platforms: Facebook, YouTube, Instagram and Twitter. Some of the initiatives highlighted by Skift included hosting the “#WorldsUltimateInstameet” with the world’s largest Instagram travel account @BeautifulDestinations. The Instameet was attended by ten of the world’s most influential social identities who share a combined audience of more than 18 million. The event generated more than 25,000 comments and 3.2 million likes from supporters around the world. Burj Al Arab Jumeirah also committed to a yearlong partnership with #MyDubai, a campaign initiated by the Crown Prince of Dubai, HH Sheikh Hamdan. The campaign invited residents and visitors to hashtag their social media images #MyDubai to create ‘the world’s first autobiography of a city’. In a stroke of genius, on the last Thursday of each month, the five best images are projected onto Burj Al Arab’s iconic sail. Burj Al Arab’s social strategy targeted key social media influencers and high net-worth individuals to engage with both the local community and with current and potential customers.

It’s “Palace” Distinction for Mandarin Oriental Paris!

Mandarin Oriental Paris is now one of a very select group of French luxury properties in Paris to receive the unique “Palace Distinction”. What was once a “self-appointed club” consisting of the Ritz Paris, the Hôtel de Crillon, the Four Seasons Hotel George V, Le Bristol, the Plaza Athénée and Le Meurice, the “Palace” distinction was officially established by the French Minister of Tourism in November 2010. It is only given to the best five-star hotels in France. While some may not agree with the process, official “Palace” recognition is assigned by the Minister for Tourism, and only after two review phases. The first is a “Trial Phase” based on eligibility criteria such as restaurant, spa, concierge services and multilingual staff. The second is the “Analysis Phase” by a jury who bases their review on location, aesthetics, history and the personality of the institution. New Jetsetters dropped by the MO Paris last month to have a look at the property which is housed elegantly inside a historic Art Deco building on Rue St. Honore. While enjoying a cocktail at Bar 8 we were seduced by the blending of traditional MO ambiance with classic Parisian style. It is a beautiful property, and with only 138 luxurious rooms and suites, the accommodations at the Mandarin Oriental, Paris must be among the most spacious in Paris, with the possible exception of the Shangri La Paris. Since opening just three years ago, Mandarin Oriental Paris has received an impressive number of prestigious Global and Local awards, but the “Palace distinction” must certainly be the icing on the cake! New Jetsetters GLOSS November 2014

Heading To Paris? We recommend Air Transat Club Class

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Becoming Champagne Savvy

Legend has it that Marilyn Monroe lived and breathed

Champagne and that she once took a bath in more than 300 bottles of Moet and Chandon. Madame Lily Bollinger famously stated “I only drink champagne when I’m happy and when I’m sad. Sometimes I drink it when I’m alone. When I have company I consider it obligatory. I trifle with it if I’m not in a hurry and drink it when I am, otherwise I never touch the stuff unless I am thirsty”.

Whatever your reason is for indulging in a bottle (or bottles) of bubbly, it never hurts to have a few facts in your pocket to show some Champagne savvy. (Note: a Champagne sabre is optional!) Champagne comes from only one place. A region about 90 miles north of Paris called “Champagne”. The name Champagne comes from “campagnia”, a Latin term for the countryside north of Rome.

Champagne By Style Champagne houses are known to produce either lighter or fuller style Champagnes that refer to the body or weight of the wine. Here are some examples. Light Lanson / Bricout / Abele / Taillevent

Dom Perignon and his monk colleagues did not invent Champagne at the Abbey of Hautvillers (he was, however, an avid wine maker).

Light to Medium Taittinger / Pommery / Laurent Perrier

The vast majority of Champagne is “Brut” but some houses make “Extra Dry” which is actually a bit sweeter. Champagne bottles are made with thicker glass so they should be chilled 30 to 40 minutes in a bucket of ice and water. The Champagne coupe (saucer shaped glass) was supposedly invented by Marie Antoinette using an unmentioned body part as a mould. Champagne and caviar? Not always. Salty caviar can overwhelm anything but a full bodied bubbly such as Krug or Bollinger. Continued on page 45

Medium Charles Heidsiech / Pol Roger / Moet and Chandon Medium to Full Gosset / Ruinart / Veuve Clicquot Ponsardin Full Bollinger / Krug / Louis Roederer

An Interview With Chef Sylvain Desbois I was recently honored to spend time with esteemed Executive Chef Sylvain Desbois, a young, creative “Cuisinier” from France whose impressive pedigree & engaging personality are causing quite a “stir” on the Mexican culinary scene. Recently voted as one of the “Top Ten Chefs in Mexico”, Chef Sylvain is carving a very bright future for himself at the AAA Five Diamond Resort, the St. Regis Punta Mita, located in the stunning Riviera Nayarit. As Executive Chef of the St. Regis signature restaurant “Carolina”, Chef Desbois has been the integral ingredient that has made Carolina one of only a few restaurants in Mexico to receive the Five Diamond rating consecutively from 2010 to 2014. Every Chef has a story and I was keen to meet the man who has been key in defining and distinguishing the culinary canvas of one of Mexico’s most highly acclaimed luxury hotels. NJS – It’s an honour to meet you, Chef Desbois; thank you for this interview! I am always curious to know where notable Chef’s start out, and why they have chosen a “life in the kitchen” as a career. I was interested to hear that you studied in France with a Chef who was widely acknowledged as a “gastronomic genius” in the 70’s and 80’s, Chef Bernard Louiseau.

Chef Desbois – Yes, five years now. The first two years as Chef

Chef Desbois - Exactly! I worked a little time with Chef Louiseau. This Chef taught me not only how to cook, but also the passion and the love for kitchen!

Chef Desbois – I lost time in the kitchen. It’s part of the job. I do like being Executive Chef, what I am doing, but now it is more about “results”. “Responsibility” It’s interesting, but I much prefer to be the Restaurant Chef – to create and be cooking, to be creative. So this is interesting, yes, but it’s not my forte.

NJS – Yes, which is even more important, I think! Well, perhaps not more, but equally important – to have that love and emotion! Chef Desbois – Yes. This is when I made the decision that I want to be a Chef. NJS – How old were you then? Chef Desbois – I was sixteen – I started at the age of sixteen to twenty. Then I went to Paris from twenty to twenty-four, and now here I am, in Mexico! NJS – You’re are young to have such a distinguished reputation already! You are going to do amazing things! Chef Desbois – Yes! In Mexico my experience started in Cancun, at the Fiesta Americana. Then I left there to become Chef at the “Basilisk” a French Restaurant also in Cancun. NJS – Yes, which also won awards. Chef Desbois – Yes! We won the Five Diamond Award. Then the General Manager of The Meridian Cancun went to Puerto Vallarta to open the St. Regis. He is from France, and he would go every weekend to eat at the Basilisk in Cancun! NJS – So he stole you away! Chef Desbois – (smile) Yes, and why not? It was, for me, a new brand, a different, new experience!

of Carolina and two years (going on three) now with responsibility of all three restaurants at the resort. Executive Chef. That’s not bad! (smile) NJS – Sounds like a lot of work! How do you like that? Do you get as much time in the kitchen as you like?

NJS – Do you find it more of a challenge here? I mean, coming from Paris, with all the ingredients available at your fingertips in France! Everything, all the ingredients must be so different! Do you like the challenge? Chef Desbois – Yes, well it’s very hard to work here because all the products are very different. But we import a lot of things from Baha, California, and here it’s easier and much better than Cancun. In Cancun, there’s nothing! It’s very hard to find the ingredients there and very bad products to work with. Here, though, we work with the local fishermen. We have local baby vegetables So it’s starting to get better; products are more fresh. The mentality is changing. NJS – We ate at Carolina’s last night and it was an amazing meal. My husband had the Sea Bass filet with champagne, sabayon, parsley puree and baby vegetables. The fish was like butter. It just melted in your mouth. I was lucky enough that he shared some with me. The sauce complemented it perfectly. I enjoyed the Lobster with Black Squid Ink and Gnocchi. Divine. Chef Desbois -Yes - Bass is very fatty, which makes it tender. The cuisine of Carolina is very simple. We keep the product simple in terms of flavour. We say “simple” but at the same time this can be a very difficult way to prepare food! Now, Alfredo (Perez Gomez) is the Head Chef of Carolina. We make a good team. He has a lot of experience from working in Chicago; he has a good base, a good background. Together we make some very interesting things, putting Mexican ingredients together with my French cooking – and I’m learning something!

NJS – And such an esteemed luxury brand as well! Such a great place to be for you at this time of your life. You must like it, you’ve been here so long. Five years now? Continued on page 45

Executive Chef of Carolina at the St. Regis Punta Mita

Main Dining Room at Carolina, St. Regis Punta Mita

Significantly interesting to me was the fact that, on the ride from Charles de Gaulle Airport, as wide-eyed and impressed as I was the entire time, I did not say much about what I was seeing, content to just silently take it all in. It was to our driver’s amusement, then, after a long ride of casual conversation punctuated by silences, that I gasped and exclaimed: “Wow! What is that absolutely gorgeous building up ahead?” Madam, he said with a smile, “This is your hotel. The Shangri-La Paris” By Deborah Thompson

New Jetsetters Gloss New Jetsetters GLOSS November 2014

What's So Great About it? Loved by Parisians and Francophiles alike, The Shangri-La Paris is an eye-pleasing, eclectic blend of styles from the 17th and 19th century. Purchased by the Shangri-La brand in 2006 it has been lovingly restored to the most exacting cultural and historic standards. Let’s go back to it’s noble birth in 1896 when Prince Roland Bonaparte, a close relative to Emperor Napoleon, decided to build a home for his small family, his young, orphaned daughter, Marie and his mother. Like many others, the Prince found himself hopelessly infatuated with the 16th Arondissement, one of the most elegant neighbourhoods in Paris (no doubt his version of Shangri-La!). He purchased 3,000 square metres (33,000 square feet) of land in the heart of the Paris, close enough to see the sun sparkling off the romantic Seine and with an incomparable view of the majestic Eiffel Tower, then the tallest man-made structure in the world. Architect Ernest Janty, well known for his work on the Louvre and Tuileries Palace was placed in charge of building the Palais Lena, the home of his dreams. Today, 118 years later, guests entering the “Palais Lena” can still see the incredible workmanship and skill that was put into the building of Prince Roland’s residence. Entering through the distinctively ornate front gates, guests can cannot help but feel a sense of peace and tranquility – a rather ridiculous notion, since this is a bustling hotel right in downtown Paris! Yet it is true. The beautiful wrought-iron gates seem to enclose the Shangri-La Hotel in a protective embrace from the noise and confusion of the city streets. The Shangri-La Brand has done a simply magnificent job since their purchase of the property in 2006, renovating and beautifying the Palace with the ultimate respect for this property’s historical and cultural value.

Unique Room

Our “Eiffel Tower View Premier Room” was su feature being the huge floor to ceiling window riveting sight of the Eiffel Tower. The window opened so far back, it seemed like were on a especially by night, the sight of the soaring iro world-renowned cultural icon was truly an incr

As part of our “Parisian Romance” package w fabulous array of welcome goodies in our roo flowers, a box of some of the most beautiful c seen, and a bottle of very fine French Champ enough, we were also astonished to find a lar watering French Macarons in a variety of flavo to the brim with fresh, sweet berries and whip loved the picnic-style hamper of hot green tea unpacking.

Stunning Eiffel Tower Views

Garden Suite

uperb – the very best ws opening wide onto the ws had wide ledges and terrace. By day, but on lattice-work of this redible sight.

Spa and Pool The Shangri-La swimming pool is a breathtaking sight. Located in what was once the horse stables for Prince Roland, the swimming pool has been incorporated into the design of the Spa to resemble an “oasis” in the heart of Paris. With a vaulted ceiling, classical French architecture and a wall of glass to let in the precious Paris sunshine, this is a magical place to relax. Along with state-of-the-art fitness facilities, the 15 x 6 metre indoor pool also has an outdoor terrace. The Spa and Treatment Rooms can be accessed via the Mezzanine, where one can find “en-suite treatment cabins”, each outfitted with a private hammam shower and vanity table. Beauty treatments range from a curated selection of four facials, four body treatments and a “Signature Facial and Body Treatment” by Carita.

we were greeted with a om – a vase of gorgeous chocolates I have ever pagne. If this was not rge platter of mouthors, and a deep glass filled pped cream. We also a delivered as we were

Indoor Swimming Pool

New Jetsetters GLOSS November 2014

Amazing Activities

This hotel has more than just an impressive history and grand architecture. Aside from the knowledge tha in a majestic French Palais once owned by a “Bonaparte”, the location of the Shangri-La Paris is second-t book to list the amazing activities to be found in this part of Paris. All the major guide books more than co are but a few, suggested by the Shangri-La Hotel itself:

Visit the Market: A bustling produce and flower market sets up twice a week, on President Wilson Avenue l’Alma and Place d’Iéna, just steps from the hotel.

Marvel at the Architecture: The 16th Arrondissement is home to 19 Guimard buildings, characterized by ca surrounded by sculptures. Must-sees include the Castel Beranger, from 1898, on 14 rue La Fontaine, for and seahorse sculptures; on 39 boulevard Exelmans, the former workshop of Carpeaux; and 2 rue Eugèn thistles eternally climbing an ochre wall, imagined by the architect Klein and ceramist Muller.

You should not miss the “Beauséjour Villa” and its Imperial Russian edifices which features elements from which was unveiled at the World Fair of 1867.

Visit famous (and once destitute) Parisian Novelist Honore de Balzac’s House. This novelist, whose works recognized after his almost life-long struggle to be published, is credited for being a key figure in establish La Maison de Balzac is the only one of the novelist’s Parisian homes still standing today. Hiding behind th “Monsieur de Breugnol”, the novelist lived for seven years in this “temporary shelter,” where he wrote man

Museum Hop: The Marmottan Monet Museum is dedicated to Monet, but also showcases canvases by Be Signac. Also nearby is “The Guimet Museum” featuring one of the Western world’s largest collections of A easy walking distance: Palais Galliera, Palais de Tokyo, Museum of Man, and the Museum of Modern Art.

Visit “Carette”, the French Tea Room – an iconic place to stop for tea, coffee, macaroons or a club sandw gorgeous view over the Trocadero from its bustling terrace. “A must while in Paris”.

Eat at a Paris Landmark – The famous Bistro Chez Antoine was built in 1911 and sits beneath a Guimard majestic tree and its roots. Enjoy a light and peaceful meal amidst floral tiles and a canvas of a country da

Garden Bathroom Le Bar

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Notable Dining: Dining in any one of the three excellent Shangri-La Paris restaurants will guarantee you not only a fabulous meal, but a beautiful atmosphere in which to indulge your gastronomic delights. With each restaurant offering it’s own unique atmosphere and menu, it would be a delight to decide which of them you prefer (of course by trying the food at each one!) With Executive Chef Philippe Labbé at the helm, his two Michelin stars and his award for “Cook of the Year 2013” by the Gault & Millau guide means your meal will be delicious, beautiful and unforgettable.

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La Bauhinia: French and SouthEast Asian contemporary cuisine:

For exclusive HD video content on the Shangri La Paris visit www.newjetsetters.com

Continued on page – 46

Shangri-La Paris Gardens

New Jetsetters GLOSS November 2014

Au Revoir Bateaux Mouche, Bonjour Yachts de Paris! By Robyn Webb

All Photo credits : Yachts de Paris Nicolas Buisson

In Paris you can find just about anything from low brow to high brow, street art to the best art in the world. Have a simple sidewalk crepe on the hoof or savor one at an elegant restaurant. See the fashion show at Galeries Lafayette department store or experience a haute couture afternoon at the regal Le Bristol hotel complete with fashion show, tea and a luscious pastry. Have a drink at the corner cafe or sip gorgeous cocktails at the bar at the architecturally stunning, terminally hip â&#x20AC;&#x153;L'Hotelâ&#x20AC;?, best known as the home of writer Oscar Wilde.

DON JUAN II Eternal seduction 1931, redesigned in 2007 A yacht of sheer charm and discrete elegance. An exceptional moment on the Seine for your private dinners or affairs. The upper deck looks out at Notre-Dame, where you can sip a glass of champagne and take in the tasteful, sophisticated interior decorations. Brass, wall panelling, an open fire giving off an amber glow, stunning wine and champagne cellar, the great French houses show the art of French table service. Separated tables to ensure confidentiality.

And THEN there is the sumptuous way to experience a boat ride on the Seine (an activity on every tourist’s itinerary) which is far more enchanting than the jam-packed and ever so ubiquitous “bateaux mouches” riverboats. For the ultimate in style and sophistication, consider dining and sightseeing aboard Yachts de Paris and you can say au revoir to the touristy bateaux mouches forever. The Yachts de Paris fleet of 8 yachts offer clients an exceptional way to enjoy Paris from the river that is unmatched by any other boat company: with gleaming brass and highly polished mahogany interiors, their boats offer a luxurious cruise. A few years ago, I had the ultimate privilege of being a passenger for a dinner cruise on the Don Juan II, a yacht that accommodates up to 25 people. Talk about an intimate experience. We rubbed elbows with like-minded luxury enthusiasts while we supped on cuisine by chef extraordinaire Guy Krenzer. While we savored the flavors of scallop roasted in truffle viennoise, we slowly whizzed by the most iconic sites in Paris. A rich Bordeaux with a view of Notre Dame? Bien sur! Petit fours paired with the golden Pont Alexandre? Tres magnifique! You'll begin your adventure at Port Henri IV in the 4th arrondissement, near the Bastille. The boarding was just as memorable as the entire voyage. I loved being treated just like a princess, as my hand was steadily held by the charming purser onto the upper deck for a predinner sweet aperitif. Joined by fashionably dressed fellow passengers I knew I made the right choice to experience a beautifully balmy evening in the City of Light. And lights there were; after the last sip of cafe, it was back up to the upper deck to take in all the sparkle and twinkle of Paris as darkness set in and the city became all aglow. But there was something missing from the near perfect experience- a lavish bed in which to continue my opulent evening into the next morning- it was that hard to pry myself off the boat! But that night I dreamt about free flowing champagne while ensconced in a very chic apartment and mulled over my top ten moment and most memorable time on the Seine.

Stretching from Marseille to Menton, wedged between the Alps and the sparkling Mediterranean, and encompassing the tiny principality of Monaco, France’s Côte d’Azur has always been a paradise for the rich and famous. With it’s exciting and vibrant local restaurant scene, bounteous markets overflowing with fresh local produce and stunning dining in medieval hilltop villages, the Cote D’Azur is also justifiably renowned as a “Foodie’s” delight. By S Thompson

Yes, food plays a crucial role in the south as much as it does throughout France. Even in the tiniest cobblestone street villages, the haute cuisine “Bistro” scene can be as chic as those in Monte Carlo, if not more so. With so many choices, and in most cases so little time to explore, how does a New Jetsetter find the right balance of food, décor, ambience and of course, romance? One of the easiest ways is to turn to the iconic Michelin Guide for insight. The Michelin “Red” Guide is a highly regarded publication with valuable recommendations and suggestions for travellers. Its world-known rating system awards very valuable “stars” to certain restaurants. Based on a number of key factors, the awarding of Michelin Stars cannot be overstated. Many a famous Chef’s career has been made and/or lost based on a good or poor rating. So what do the ratings mean? One star denotes “very good cuisine in its category.” Two stars means “excellent cuisine, worth a detour.” A rating of three Michelin stars is extremely rare and difficult to achieve, and means “Exceptional cuisine, worth a special journey.” With that introduction in mind, let us acquaint you with just a few of the over 42 Michelin starred restaurants on the Cote d’Azur this year that are sure to impress:

Le Negresco Hotel on the Promenade des Anglais in Nice is home to Chantecler. For years it has been called Nice’s finest restaurant with good reason. Jean-Denis Rieubland, two stars in the Michelin Guide, defines his cuisine and his style as “inspired by Provence, with the respect of its products and traditions”. He likes transmitting his taste of “the true” and offers a menu truly served in the great tradition of French gastronomy. The wine cellar is pretty special as well and contains over 15,000 bottles.

Alain Ducasse’s “Le Louis XV” opened within the Hotel de Paris, Monte Carlo more than 25 years ago, and the three Michelin stars awarded to this restaurant is a fitting tribute to his stellar menu. Combining authentic ingredients and flavours with elite culinary elegance, this experience is an absolute “must” for foodies. The menu, a “Mediterranean Seasonal Symphony”, is a style that Alain Ducasse himself classifies in one word as “essential” and presents a rich pallet of exquisite dishes. The wine cellar, filled with 400,000 bottles, is a wine aficionados’ dream.

Perched high on the hilltop overlooking Monte Carlo and Nice, the signature restaurant of Chateau de La Chevre D’ Or in the village of Eze shines brightly with its two Michelin stars intact. In 2010, Ronan Kervarrec left the kitchens of Royal Mansour in Marrakech to join La Chèvre d’Or. The cuisine is light, perfumed and features creative cooking with an emphasis on subtle flavours and elegant presentation, matching exactly what La Chèvre d’Or has been offering guests for 60 years. Desserts here will be an experience you will never forget. C

Alain Llorca, at the foot of Saint-Paul-deVence is an exceptional two Michelin starred restaurant in an amazing setting. With a panoramic view of the rambling hills and countryside, Alain Llorca offers “Contemporary Mediterranean Cuisine” prepared with passion, experience and skill. Consisting of a modern bistro-styled Restaurant, a cafe and a bar, the menu is inspired by the seasons punctuated with festive events for special occasions such as the truffle season and celebrating the harvest of local vegetables and fruits.

We discovered and fell in love with an unforgettable dining experience at the three Michelin Star Restaurant “Joël Robuchon” in Las Vegas. Situated in an intimate corner of the MGM Grand Hotel called “The Mansion”, this intimate restaurant offered course after course of jaw-dropping creations and spectacular white-glove service. The two Michelin Star restaurant at the Metropole Hotel in Monte Carlo is no exception to the rule. The hotel’s main restaurant, Joël Robuchon, offers a Mediterraneanaccented, sophisticated cuisine executed by Head Chef Christophe Cussac.

LEGENDARY AND TIMELESS www.hotelducapedenroc.com

Shopping pour la mode à Paris Chanel, Dior, Louis Vuitton and Jean Paul Gaultier are just some of the iconic “French Brands” we all recognize, all based in Paris. But savvy fashionistas know it doesn’t end there! The sheer number of up and coming fashion designers makes Paris one of the most creative fashion cities in the world. So if you’re headed to Paris next spring to do a little shopping (or perhaps just a little window shopping!) here are some New Jetsetters hints on where to go to find some of your favourite designers.

Of course, most of the top brands have their main store on Avenue Montaigne or Rue du Faubourg Saint-Honore, both near ChampsElysees Avenue. The left bank around Rue de Sevres has many French fashion stores, including Hermes, (one of our personal favourites!) Le Marais is a trendy fashion district and is open on Sundays. You can find French designer jewellery on exclusive Rue de la Paix.

Complete your afternoon of Paris Fashion Shopping with perfume. Many of the most coveted shops are clustered in the First Arrondissement (near the Palais Royal and Opera) and in the trendy Marais on Rue des FrancsBourgeois. If you have time, check out the Fragonard Perfume Museum near the Opera Garnier for a fascinating look at the history of scent-making and the complex development of perfumes. Continued on page 47

Captivating Cap Ferrat, CĂ´te dâ&#x20AC;&#x2122;Azur Picture yourself walking through paradise. What would it look, sound and smell like to you? The rhythmic pulse of a gentle surf would not be out of place, nor the scent of jasmine, lavender and violets lingering on an ethereal breeze. What would your eyes see in your paradise? A blending of sapphire and cerulean blue as sky and ocean meet on distant horizon? Vibrant blossoms dripping from crumbling stone walls, overlooking soft, sandy coves and a crystalline sea ? By Deborah Thompson

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For exclusive HD video content on the Cap Ferrat visit www.newjetsetters.com

New Jetsetters GLOSS November 2014

By Deborah Thompson

A Table With A View

Floating amongst 22 acres of bucolic, pine-feathered forest on the edge of an unrelentingly blue wedge of Mediterranean Sea on the French Riviera is one of the most celebrated hotels in all the world, The Hotel Du Cap Eden Roc.

Walking the wide, shaded paths that meander in and out of the majestic “Alep Pines”, it is not hard to understand why it has attained such status. The constant, salty breeze lazily rocks the branches, sweetly refreshing to the soul. I encounter no-one else as I stroll, seeking the elusive quality that has captured the imagination and hearts of so many of the world’s most famous citizens. World leaders, Presidents, Kings and Princesses. My mind reels as I retrace the footsteps of a 21 year old John F. Kennedy, long before his life and death electrified the world. What dreams were set aloft as he pondered the patches of blue sky through the treetops? I wonder which of Sir Winston Churchill’s famous quotes may have been inspired by the sudden, salty ocean breeze sweeping through the pines, the tiny green needles cushioning his heavy foot-fall. “When the eagles are silent, the parrots begin to jabber”? Perhaps. Perhaps to understand the enduring appeal of this place one must look back, to the beginning. Born in 1869 from the literary imaginings of Hippolyte de Villemessant, the founder of France’s esteemed “Le Figaro” newspaper in 1869, it was originally a grand mansion named “Villa Soleil” intended to cocoon and inspire fellow writers. Despite his vision, the beautiful mansion wallowed for a number of years, undiscovered and forgotten. In 1887, Villa Soleil was discovered by an Italian hotelier named Antoine Sella who fell in love with the potential of the mansion and above all, the location. With nothing in his pocket but dreams, desires and keen vision, Mr. Sella decided to rent the Villa Soleil, becoming the General Manager. After two years of painstaking renovations, the newly baptized “Grand Hotel du Cap” opened in 1889 to a rather rocky start, with only two elderly British ladies paying 12 francs per day as guests to keep him company. The now beautifully restored hotel remained a floundering albatross, a rather tragic reiteration of the fate of Villa Soleil. But how to change the trajectory? Mr. Sella knew what had to be done to attract the sort of wellheeled clientele he so desired. In a stroke of genius, he decided to organize gastronomic luncheons to be held, hoping to attract the plethora of wealthy socialites spending winters on the warm French Riviera to the “Grand Hotel du Cap”. His plan worked. Soon word was out through the nods and whispers of the world elite that this was a “special” place. The Bennet Family, owners of the New York Herald, were the first major guests of influence to wire money to the Cap in advance to reserve rooms. Now there was no way of stuffing the magic genie back into the bottle! World travellers were soon flocking here, with British and Russian clientele finding solace in the warm Mediterranean climate and, most of all, the discerning service offered by Mr. Sella. With the patronage of one wealthy, returning guest, Lord Onslow, Mr. Sella was able to secure the financing to purchase the property in 1903, enabling him to embark on finalizing the luxurious touches so needed to firmly establish the hotel as the distinctive landmark of his dreams.

Pool Pavilion

Today, the hotel’s iconic Restaurant, Lounge and Champagne Bar, the Eden Roc Pavillion presides in lofty splendor over the bobbing yachts of wealthy guests stopping off for star treatment, but in 1914 when it was built it was simply the “Tea Room”. Perched on a rocky promontory overlooking the sea, it soon became the “piece de resistance”. There was no looking back after a vibrant and influential expat couple from America named Gerald and Sara Murphy fell in love with the hotel and the Tea Room. Their patronage brought a host of wealthy friends, mostly writers and artists. Pablo Picasso accompanied them, using Sara as a model for some of his paintings, and it is rumoured that Gerald and Sara were the inspiration for the main characters in novelist friend F. Scott Fitzgerald’s novel “Tender is the Night” in which Cap Eden Roc was immortalized as “L’Hotel Des Etrangers”. Ernest Hemingway, Marc Chagall, Cole Porter and countless other celebrities began visiting so frequently that the Tea Room soon became a restaurant and a Yacht Club was built. The tone was now set, firmly establishing the Cap Eden Rock as a beloved haven for the glitterati of the world. I continue my stroll, rounding a bend to catch sight of one of the estate’s seaside Cabanas. A sign states that this area is for cabana guests only, please, and I reluctantly turn back to continue my forest stroll. Who knows what world-renowned guest might be only steps away, working on a piece of art, composing a song, reciting lines for an upcoming movie?

Champagne Bar

New Jetsetters GLOSS November 2014

I sigh in unison with the wind in the trees, and carry on, the helpless dreamer in me revelling in the sense of romance drifting ethereally on the air. How can I not, with the history of starcrossed lovers suffused into the very fabric of Hotel Du Cap Eden Roc? The beleaguered Duke of Windsor and the love of his live, Wallace Simpson escaped the fish-bowl of royal life to find some peace here after he gave up his seat on the throne for a life with her! Now this is love! I can see Richard Burton and Elizabeth Taylor locked in an illicit embrace, imagine her amazing blue eyes reflecting the artistry of branches high above as she glances up with a coy smile. And what melancholy tune may have been synthesizing in John Lennon’s soul as he and Yoko Ono, seeking refuge from the unforgiving glare of the public eye, gazed down the long, sweeping driveway from the hotel to the sparkling sea? One does not have to stay at this “Hotel of Hotels” to feel the magic and retrace the footsteps of the famous. Lunch on the bustling seaside deck of the Eden Roc Grill & Lounge” or upstairs at the more formal “Eden Rock Restaurant” will be an experience never to be forgotten. From the moment the valets assist you from your car and escorted to your water-view table, there will not be a moment where you do not feel special. You will feel like you are dining on the deck of a magnificent, futuristic cruise ship, as wait staff in crisp white pants and blue and white striped tops keep an unerring eye upon your every gesture and nod. Your sparkling glass of chilled Rose is topped up without you even seeing it happen. The menu by talented Executive Chef Arnaud Poëtte sings with delicious offerings. Somehow your “Italian Colours” salad with Buratta Mozzarella, Tomatoes from Crimea and Arugula with basil oil appears in front of you; the bread basket with a delicious assortment of French breads and crisps is magically replenished and a linen napkin is politely replaced on your lap should you get out of your seat for any length of time. The Seared Albacore tuna steak, with chimichurri with hazelnuts from Piemond are to die for, and the dessert…. Aaah the dessert. I would have to say the pastries prepared by Chef Pattisier Lilian Bonnefoi have to be some of the best – if not the best, pastries I have ever seen or tasted. Choosing from the huge dessert cart which was fully loaded with gorgeous concoctions was the most difficult task. In the end, it was a tall, artfully arranged, perfect strawberry tart embellished with a rich creamy ribbon of delight and an exquisite gold-dusted green leaf with a tiny gold nugget as the crown jewel. Upstairs, the Champagne Bar will delight even the most worldly guest. With only the most prestigious champagnes represented on the menu, sipping the most delicate of bubbles found anywhere in the world while watching the sun gleam off the polished wood of the bobbing mega-yachts in the harbour is bound to blow your mind. The Champagne Bar is proud to feature some exceptional bottles, including Louis Roederer “Cristal Or” 2002 (only 200 bottles worldwide) and of course, the acknowledged King of Champagnes “Dom Pérignon ‘Vintage Rosé”. The vast roster of duly anointed celebrities and world leaders who have chosen Hotel Du Cap Eden Roc as a retreat over the past century speaks volumes about the vision and skill of the group of people who have brought it to this summit of success. From the original concept of Monsieur Hippolyte de Villemessant who recognized the inherent peace and special beauty of this area, to Monsieur Antoine Sella with his indomitable spirit to make this “the place to be” right up to current owner Madame Maja Oetker, head of the Oetker Collection of luxury properties, Cap Eden Roc is indelibly imbued with a mystery and magic all of its own. A Jeroboam by Cristal Champagne

An Interview With Chef Stephane Mouttet Chef Concierge, Les Clefs dâ&#x20AC;&#x2122;Or, Shangri-La Hotel, Vancouver

With the world luxury travel market exploding, the noble profession of the Hotel Concierge is becoming the heart and soul for any five-star hotel or luxury brand. I wanted to learn more about this amazing profession and was lucky enough to find myself connected with fellow Vancouver resident and Member of Les Clefs d’Or Stephane Mouttet, Chef Concierge from the Shangri-La Hotel, Vancouver. We met in the grand Hotel Lobby of the Shangri-La where we chatted before heading for our favourite beverages of choice – Starbucks Coffee!

NJS Stephane, I must confess that, although I’ve stayed in five star hotels all over the world, and have occasionally used Concierge staff, I’ve never really taken advantage of all their expertise and knowledge. How can travellers utilize a concierge to their full potential? Should you go to them the very first day and introduce yourself? SM Absolutely! That’s definitely one of the best ways to get started. NJS What should you share with them? Should you tell them your interests and what you are hoping to see and do? SM Let me give you an example. Last week we had a guest who was leaving and travelling on to San Francisco. He had been trying and trying to get a reservation at a great SF restaurant with no success. After he shared this with me, I called my colleague at the St. Regis in San Francisco and they got him a table at this restaurant. Just like that. NJS So you helped him with something that really even didn’t have to do with his stay here in Vancouver? SM Right. Another guest here at the hotel had booked dinner at a local restaurant himself before he left home. In the lobby we were talking and he said: “Yes, I booked the table at this restaurant, but they told us they couldn’t accommodate our request to sit outside. My wife is so disappointed.” I said: “I can help you with this”. He was so surprised! I spoke to my contact at the restaurant. They got a table outside. The Manager even came to visit with them. He was so happy! NJS I can imagine! What do you like the best about your job as a Chef Concierge at the Shangri-La, Vancouver? SM I love the people in this industry and meeting people from all over the world - London, Paris, Shanghai, Germany. I really get to use all my contacts. For example, I helped some guests the other day from New York. They had originally asked me for advice on the best way to see the Capilano Suspension Bridge; the wife was rather abrupt and short with me, a little irritatable. When I found out they had rented a car, I suggested they go to Lynne Valley and explore Deep Cove instead. They trusted me, took my suggestion and were absolutely thrilled with the experience.

The next day, because I was able to suggest an experience that she loved, the wife was completely smiling and so grateful for my services. It made me feel so good that I was able to change her attitude and exceed her expectations. I really like that. The next day they told me they had been wanting to get into a Three Star Michelin restaurant called “Eleven Madison Park” in New York, where they live! Very hard to get into, I guess! Because we had established a relationship, he said to me “Can you make it happen?” I said: “No problem”. I sent an e-mail to my contact and within no time they had their reservation. I made it happen. This is how I use my Clefs d’Or designation the best. I also love the fact that we are the working with one foot in the hotel and one foot on the outside of the hotel, so we are not only connected with the hotel and our colleagues in the hotel, but with the people in the community that we have relationships with. NJS I gather you trained in Paris to be a Chef Concierge? SM Yes, I trained in Paris at the “SEI”. It was a school created by Les Clefs d’Or, France because they recognized that most of the “old guard” concierges who had so much knowledge and wisdom were getting close to retirement. This was going back to the 1980’s. The school doesn’t exist anymore, but they wanted to capture and pass on that knowledge to the new generation. The mornings were spent in the school itself; we had people coming in from the outside who represented luxury brands such as Louis Vuitton. In the afternoons we would go out and work hands-on in the five-star hotels. So I got to work at the Hotel Raphael. It is still my favourite hotel! I went on to work at the Charles De Gaulle Hotel and then over to the George V (now the Four Seasons”). NJS Have you ever had any really strange requests? SM Oh, you know we always get so many requests. I guess having the bathtub filled up with Champagne is one! Also, the boyfriends who want the room completely filled up with flowers, spending tons and tons of money because he wants to propose. One recently spent $1,200.00 on just flowers! I think as a concierge it is hard to identify what is a strange request because you see so many of these types of requests, every day!

NJS It just becomes normal for you, right? It’s not so weird! SM Yes. Exactly. You don’t even think twice. I know what I wouldn’t do in their positions though! I wouldn’t throw fake rose petals on the bed! After doing this so many times I think it is so lame as part of the proposal for your girlfriend (laughter). I think I would be more creative! But that is my only comment! NJS What led you onto this career path? SM When I was young, my grandmother had received a magazine in France. This was back in the mid 1980’s. It had an article in it about the first woman Concierge in Paris, and it talked about Les Clefs d’Or and their role at the five star hotels. This is where I first heard of them. This woman, whose name is Chantalle LeRoux, was working at the Royal Monceau, near the Champs Elysee. Amazingly, she is still a working, still a Chef Concierge! She works now in Marne-la-Vallée in Disneyland, Paris. So she was the first female Concierge. NJS Do you see things changing in the industry for Concierges and in particular Les Clefs d’Or? SM Well, the Bristol has just hired their first female Concierge.

Everyone goes to New York or elsewhere in the world to see Christmas lights. I would like to bring some brightness and fun to downtown Vancouver, for everyone to see. NJS That would be amazing. So many people live right in the city, in the downtown core. It’s the perfect place to have a Festival of Light, or “Lumiere Festival”! SM Yes! I have numerous letters of support, but we are still trying to raise money. We are going to go ahead and hold the first Lumiere Festival this December. We will be starting very small, but with the help of Stephen Regan from West End Business in Action we are going to give it a go. I am also hoping Urban Fair will also be on board. I love projects, I love dreams, I love to make a difference in the community. Life is all about inspiration! I need to have that pressure in my life, to create. So the Lumiere Festival will be coming this December, and we will see how much fun we can have! NJS I hope this will really take off for you and for the city of Vancouver, Stephane. It was a real pleasure getting to know you and understand what Les Clefs d’Or are all about!

NJS Really! It’s taken that long for them?

As we finish off our coffees and get ready to part ways, I see Stephane’s eyes light up and I am given another insight into the keen mind and observant psyche of a true Chef Concierge.

SM Yes – and it was a big deal! It was on the news and the France 2 “National News”. Believe it or not, most Concierges are still male. There are females working at Concierge desks in Europe, but the female Chef Concierge is still quite rare. So for the Bristol, which is a very conventional hotel, to do this, it is very cool.

Stephane points out an elegantly dressed man passing by the window. “See this man?” Stephane smiles. “He is the best dressed man on all of Alberni Street”. The gentleman sees Stephane and returns the friendly wave. When I ask Stephane if he is a resident or a guest of the Shangri-La, Stephane shakes his head.

NJS So she’s really breaking some ground.

“No, he is a lawyer who lives next door. But I see him at the coffee shop all the time. We are just friendly citizens who share a community”.

SM She really is! NJS What are your favourite Vancouver recommendations, Stephane? SM Of course the Vancouver Aquarium is always at the top of my list and it’s a place I highly recommend. The Bill Reid Gallery is also a real little gem of an Art Gallery that I always recommend to many guests. It is my favourite gallery in Vancouver. Bill Reid gave a rebirth to the Aboriginal Culture here in Vancouver, and I love it that he has a link to Paris as well.

The gentleman saunters on, and I realize that Stephane’s genius is his power to forge connections with people – around the community, around the city, around the hotel, around the world – sometimes with only a nod or a smile. For a Member of Les Clef’s d’Or , “In Service for Friendship” this is their raison d’etre. From my perspective, it appears to be not only a calling, but a true gift indeed.

NJS Really! How so? SM Well, his wife is from France and he went to Paris and took a canoe paddling down the Seine River! NJS That would be something to see! What do you foresee in your future, Stephane? Any dreams or desires? SM I know that I don’t want to move. I love Vancouver a lot. I know the city, I love the city and I love showing it off to the guests of the hotel by recommending places for them to go. I am also hoping to be a part of bringing a Festival of Lights to Vancouver called the “Lumiere Festival” in December. This is inspired by a festival held in Lyons, France which started hundreds of years ago to rejuvenate the city after it had gone through the plague. It brings four million people into Lyons to celebrate and it is really something! Vancouver can be so depressing in the wintertime. New Jetsetters GLOSS November 2014

It It’s a fascinating stroll along Rue du Faubourg St.-Honoré. Lined with incredible palaces and mansions built in the early 1700’s for the country’s wealthiest citizens, it is now home to some of the worlds most famous luxury brands, restaurants and hotels. With so much to see, it would be easy to pass right by 112 Faubourg, despite the bustle of impeccably dressed door-men, valets and bell-men and the parade of chic guests entering or exiting the gorgeous gold-trimmed, ivy-bedecked front entrance. This would, however, be a regretful mistake. •Do yourself a favour and allow the distinguished doorman to usher you inside. •Don't miss the chance to experience of one of the most celebrated and beloved Parisian hotels of all time, Le Bristol, Paris. By Deborah Thompson

There is a reason Le Bristol has captured and maintained the loyalty and love of not only the most distinguished of celebrities and world leaders alike, but also the devotion of Francophile's themselves. We were honoured to be invited guests of Le Bristol to discover their secrets and experience an unforgettable lunch at 112 Faubourg, their One Michelin Star restaurant. It was a beguiling afternoon filled with epicurean delight, and an unexpectedly charming encounter with the hotel’s host.

Golden light spills from dozens of gleaming chandeliers, reflecting off white marble floors and bathing the lobby in a soft glow. Reception and Concierge staff nod politely and smile. Thick Persian carpets cushion the sound as you wander, admiring priceless antiques, tapestries and the finest of custom fabrics by chosen designers Frey, Rubelli, and Nobilis. The Gobelins Tapestries (original suppliers to the Court of Louis XIV and Monarchs) are absolutely exquisite, and you will not see finer paintings outside of the Louvre than those gracing the walls inside Le Bristol. •The Oetker Family who owns the “Oetker Collection” of luxury hotels are also fine art collectors and do not allow reproductions in their hotels. The term “refined elegance” does not even begin to do justice to the style of Le Bristol hotel. •Yet as we wander amongst these priceless artefacts, something else catches our eye. •Something one would not expect in a Five Star Palace Hotel in Paris. Something furry. •And alive. •And very, very - well I dare not use the word cute because it would doubtless cause the furry one offence. •Let us use the term “magnificent”, because I think Fa-Raon, the "aristocatic" Burmese, would approve of this adjective being used to describe himself.

With the entire hotel at his disposal, with the exception of the dining areas and the kitchen, Fa-Raon left us with a flick of his lustrous tail, heading towards the Bristol Bar. We hear he enjoys the occasional Grey Goose martini with a chaser of catnip every now and then.

114 Faubourg

Happy to have met the true celebrity of Le Bristol, it was soon time to make our way to 114 Faubourg, Le Bristol’s luxury Brasserie. The recipient of a coveted Michelin Star, this is an immensely popular place to “prendre le dejeuner” for Parisians, as nattily suited businessmen with ties and briefcases rub elbows with French families who are out to enjoy a mid-day meal, stylish matriarch’s beaming indulgently at “les enfants” through a fragrant cloud of Chanel No. 5. Gleaming dark wood floors contrast beautifully with golden pillars and deep tangerine walls painted with enormous dahlias in shades of deep orange and fuchsia. We faced the extraordinary twolevel wrought-iron staircase carpeted in royal purple. It was difficult for me to tear my eyes off the vibrancy of the dining room to concentrate on the menu before me. Fa-Raon

Fa-Raon is “Le Chat Qui Règne en Maître”, the Cat Who Reigns Supreme at Le Bristol. •The brainchild of current General Manager Didier LeCalvez, Fa-Raon was adopted after reports began circulating about the warm response and enthusiasm for other famous hotel cats around the world, most notably the legendary New York City Algonquin Hotel Cat, Matilda. •Monsieur LeCalvez named the gorgeous Burmese kitten “Fa-Raon” meaning “Pharoah”, deeming him the purrrrfect hotel mascot. Now almost five years old, Fa-Raon is known to enjoy the company of guests at the Concierge Desk where he helps to plan the activities of enchanted hotel guests (adults and children alike). •We found him stretched languorously, his white fur blending chameleon-like against a creamy marble pillar in the lobby. His turquoise eyes watched us curiously as we approached, but after a few shots with the camera, his Highness had had enough of the Catparazzi .

As we perused the mouth-watering suggestions, I noticed two businessmen sitting at the table right beside us. The fellow directly across and over from me was dressed beautifully in a black suit and a scarlet-red silk tie. They spoke animatedly as they ate, and much to my dismay and much more so to the gentleman’s, a sudden gesture caused a dollop of mustard to fly through the air, landing directly on his beautiful cravat. Distressed, he immediately tried to dab it with soda water, but to no avail. I tried not to focus on him and turned my attention back to my menu…. I couldn’t fail to notice, however, what happened next. Like a genie, the maitre d’ had appeared beside the gentleman and a hushed conversation ensued. Seconds later the offending item had been whisked away. The gentlemen continued their conversation like nothing had happened. I turned my attention back to the menu. Rising star Chef Jean-Charles Cauquil, under the direction of Executive Chef Eric Frechon, serves a simple but heavenly selection of traditional French favourites with a modern, trendy twist. I was thrilled to see Lobster Salad with Artichoke on the menu as an appetizer, and knew at once that would be my choice to start. The presentation was a surprise.

Executive Chef Eric Frechon and staff

Assembled with the discerning eye of an artist, the glazed lobster tail sat upon a perfect round of artichoke heart which itself sat upon a bed of tender, snipped greens. Curled in a semi-circle, the tail held a bundle of fresh green beans, garnished with a tiny yellow pansy, balanced in an exclamation of perfection. It almost broke my heart to destroy this work of art, but what else was there to do? There were complex flavours and textures to savour! It was not a disappointment. The lobster was juicy and tender, the beans crunchy and savoury, and the artichoke heart absolutely delicious. This in itself would have more than satisfied my hunger, but there was more delight to come. For my main course I had chosen one of the house specialties, “Dover Sole Meuniere”. Spectacularly plated, it was accompanied by a bowl of young spinach and savoury mashed fingerling potatoes. The delicacy of the fish and the delicious explosion of subtle flavours were sheer perfection. I was, however, devastated to find I had no room left for dessert! A simple Café au Lait sufficed, giving me the much needed caffeine kick to get me out of the chair and on my way back to the reality of the Parisian streets. As I struggled to my feet I noticed the gentlemen were also preparing to leave. What would he do without his tie, I wondered? But wait! The maitre d' hurried to his side and… voila! An absolutely perfect scarlet tie magically appeared in his hands. Moments later, with a brief handshake and a smile, the gentleman was on his way looking as perfectly attired as when he had arrived. As much as the surroundings are gorgeous and the food divine, exemplary service is what brings Parisians back to this Brasserie day after day, month after month and year after year, a quality of service that is echoed throughout the hotel itself. It is no wonder, then, that Le Bristol was recently recognized as “France’s Leading Hotel, 2014” by the prestigious World Travel Awards (for the fourth year in a row, no less!). This is an honour that the Oetker Family and the Management and Staff of Le Bristol can be very proud of; it is doubtlessly very well deserved. Congratulations, Le Bristol! We hope to return one day for a stay in your historic hotel, to meet new kitty Kléopatre, and this time spend an evening of gastronomic delight at Epicure. Merci pour votre hospitalité, Le Bristol! Jusqu'à la prochaine fois!

Fa-Raon has now been joined by a beautiful young coquette by the name of Kléopatre. There is no word yet whether they will be joined in holy catrimony. The latest mews reports, however, indicate they have moved into their own apartment at Le Bristol, hiring France’s renowned street artist “Renk” to decorate their Paris pieda-terre to reflect a distinctly feline flair.

Fa-Raon and Kléopatre.

Comment Magnifique! Une soirée au Meurice Our very sad, final evening in Paris found us wallowing in our misery on the packed sidewalk of Les Deux Maggots, inhaling the souls of longdeparted poets and watching the endless ballet of the Parisian streets. The next day would see our departure to explore Cap Ferrat, but as most visitors to the City of Lights would agree, we were finding that our stay here was all too short. Nonetheless, we had one final, glorious fling to enjoy, a highly anticipated Three Michelin Star meal at a “Grand Palace”, the iconic “Le Meurice”.

How Wonderful! An evening at Le Meurice

While we had agonized over where our last gastronomic meal in Paris would take place (after all, making a fine dining decision in Paris is a lot like trying to pick the perfect macaron at Ladurée) we were comforted in that there really is no wrong choice. Our decision was ultimately made a little easier by the fact that three of the top Paris establishments, The Ritz, Le Crillon and Hotel•Plaza Athénée were closed for multi-million dollars facelifts. It's expensive keeping up with the Joneses in Paris. Le Meurice came out as our top choice, not only because we were familiar with the sublime creations of Chef Alan Ducasse from our visits to “Mix” Restaurant in Las Vegas and the Dorchester in London, but also because executive Chef Christophe Saintagne had been brought in from the legendary Plaza Athénée to run the kitchen.

When spending one’s last evening in Paris at a historic establishment such as Le Meurice, one has no other choice than to arrive early and leave late, stretching out those last, magical Parisian moment to the max. Predinner drinks in the chronicled Bar 228 was a must; those wooden bar stools and lux leather chairs have entertained the derrières of royalty, writers, artists and celebrities such as Pablo Picasso, Ernest Hemingway, Sofia Loren, Salvadore Dali and even the Shah of Iran. But alas, the cozy little room was packed with Parisians and jetsetters alike, enjoying creations such as “The Starcky”, the Meurice Bellini, or sipping one of the 50 singular whiskies poured from rare crystal decanters by distinguished head barman (and celebrity confidante) William Oliveri, a fixture at Le Meurice for over three decades.

Bar 228

Seeing they had no table for us, we were quickly set up in the lobby beside the grand piano, whose ivories were being tickled by a very talented jazz pianist. As our very dry vodka Martinis arrived, a group of young, beautiful teenagers arrived, looking like they had just stepped off the set of a Vogue Italy shoot for Armani Casual. Long, lustrous hair was tossed, crisp white shirts competed with whiter smiles, and soon the jazz pianist was joined by the enthusiastic teens who sang along to the classic Nat King Cole and John Coltrane tunes, much to his delight. Suddenly the rather glacial opulence of the lobby softened, as laughter echoed with the high notes, glasses clinked and candles flickered a warm welcome. There was no denying, we were someplace rather special. Before you could say “La Vie Est Belle” we were being whisked away by a handsome man in a tuxedo and ushered into a jaw-dropping and, quite simply, empyreal dining room. The awarding of Three Michelin Stars is recognized to be a rather rare triumph and denotes “Exceptional cuisine, worth a special journey” and as we were escorted to our gorgeous table directly in front of the grand fireplace, I had a new appreciation for the Three Michelin Star designation. The view of the restaurant interior from our perspective was making me feel somewhat intoxicated, and we hadn’t even yet spoken to the Sommelier for his advice on wine. Le Meurice, established in 1835, was originally inspired by the magnificent “Salon de la Paix at Château de Versailles”. Under the delicate and talented ministrations of designer Philippe Starck in 2007, the 17th century “grand siècle” style décor is still venerated.

William Oliveri

Dining Room

Three grand Theophile Poilpot paintings dating from 1905 to 1907 and part of the original design, are brought to life by the glow of the crystal chandeliers by night. Rich tones of deep silver, molten gold and lustrous marble reflect their warmth in mirrors, while enormous windows and twenty-foot ceiling lift the ostentatiousness to an ethereal and airy plane. By day, the view of neighbouring Jardin des Tuileries is magical.

Even looking down upon the floor reveals a work of art, a rich mosaic of soft cream tiles inlaid with green laurel wreaths. I was ridiculously pleased when my Fendi evening clutch was given her own seat on a Hermes stool directly beside me. I loved the deliberately sparse table décor, a wooden cutting board upon which sat a bouquet of Romaine leaves filled with radishes and tied simply together with a string. The crisp, white tablecloths, whimsical drinking glasses and the tall, flickering crystal candle-lamp made no pretence of competing with the grandeur of the room itself – a wise decision.

Within moments our serviettes were formally placed on our laps and the spectacle began. Our sparkling water appeared, presented in a delicate silver holder. The first impeccably dressed waiter appeared with a large tray bearing a selection of scrumptious breads, petit pains and rolls – oh how to decide! The dark, burnished slice of heavy rye called out, as did the fresh from the oven, still warm petit pain, simply begging for a slab of butter. Next came an iron pot covered with a lid which, when lifted, revealed a tiny paradise of vegetables. Steaming hot, without the hoopla of sauces or even garnish, they rested simply on a bed of coarse salt. Accompanied by petite bowls of sorrel mayonnaise, this was a perfect introduction to the delights we were about to indulge in during the meal, as each vegetable produced a sigh of appreciation for flavour and aroma – quite a remarkable feat, actually. We deliberated the menu as we sipped glasses of bubbly house champagne by Bruno Paillard, opting to go a-lacarte rather than the tasting menu. The design of the menu itself reflects Alain Ducasse’s approach to food itself, his preferred style, simple and unaffected. The emphasis lies in the purity of taste. As he himself puts it: “A pure cuisine which turns simple into good. Real taste is returned to its truth, without any superfluous ingredient. Preparations are purified to leave room to the strength of taste. Going back to basics is also to respect the rhythm of the seasons, when the product is at its best.” After much deliberation, Steve settled on fresh, in-season “Asparagus” as an appetizer, with a main course of “Roasted Rack of Lamb from the Pyrenees with Potatoes Dauphine and Basil Mousse”. I went for a simple selection of delicate vegetables as my starter and my must-have entree, “Lobster with Potatoes, Flavours from the Sea”. With one of us having lamb and the other having lobster, we decided a brief discussion with distinguished Sommelier Flaviano Scaratti would be wise. We knew we would be leaning towards a Pinot Noir, our go-to wine when we have a mix of meat and seafood. The recommendation was perfect, a gorgeous Nuits-StGeorge appeared soon and was left to breathe for a while as we finished our champagne. A parade of amuse-bouches proceeded to appear magically before us, an assortment of tasty delights to prepare our mouths for the best to come. And come it did!

Chef Christophe Saintagne

Steve’s asparagus was incredible, even just to look at. Large, tender and beautifully glazed, it was almost a shame to destroy the presentation. My spring vegetables, baby carrots, leeks, peas, were delicious, the perfect choice as an appetizer so as not to fill me up before my main dish arrived.

Le Meurice

Alain Ducasse - le Meurice

Speaking of main dishes - what a beautiful presentation for both the lamb and the lobster. Steve’s lamb looked gorgeous, the basil mousse creating a light, pleasant glaze around the ribs, the green of the basil leaves presenting an attractive contrast on the plate. A side dish of Potatoes Dauphine looked delicious. My lobster was quite stunning, and I was so pleased with the portion size. Just a perfect amount, there was not too little to leave me longing for more, but not too much to ruin the rest of the evening (a cheese course was to come, after all!). It was quite tender, with a crescent of potatoes and a savory butter sauce that was sheer perfection.

Despite all the wonderful dishes we’d sampled already, we could not resist saying “yes” to the cheese course. Livarot, Mimolette, Cantal, Morbier, Comte – a little bit of everything made for a very satisfying end to the savory course of the meal. And then it was time for the “sweet stuff”! An enormous fruit cart came trundling along, piled high with pineapples and every type of berry known to man. Peaches, guava, mango, melons! We enjoyed a small, refreshing bowl of raspberries with a layer of rich cream to get our sweet-buds going as we chose our dessert. Not knowing which to choose, I turned to our server for his suggestion. With a smile he said – the “Baba au Rhum” is the house speciality, Madam!” We knew then that we must try it. A gorgeous dessert, the Baba au Rhum is a rich, yeasty dough that can absorb a tremendous amount of alcohol – and the better the alcohol, the better the “Baba!” We know our rums, and having been to Barbados numerous times (and married there) we asked if they had Mount Gay Extra Old and the answer was “yes”. We knew we were in for a treat!

New Jetsetters

We were not disappointed. The flaming rum toasts the brioche ever so gently, imbuing it with a unique and unforgettable taste. Served in a silver dish, topped with whipped cream and ladled with the caramelized leftover rum syrup, this is a beautiful dish. Still to come were hand-made chocolates and a tower of thin, crispy sweet toasts that were a delight. And as the last exclamation mark of the evening, my foamy cappuccino was accompanied by a demitasse of exquisite sweet cherries, just for that little “je ne sais quoi” moment, that frisson of delight that comes with the perfect end to a perfect evening. New Jetsetters GLOSS November 2014

Becoming Champagne Savvy Continued from Page 10

“The smaller the bubbles, the finer the wine”. Bubble size is affected by aging and the temperature of the aging cellar. Méthode Champenoise is the traditional method by which Champagne is produced. After primary fermentation and bottling, a second alcoholic fermentation occurs in the bottle. Many Champagne aficionados consider rosé champagne the “crème de la crème” due to the fact that they are more difficult to produce.

An Interview With Chef Sylvain Desbois Continued from Page 12

NJS – You also spent some time at the St. Regis in New York, did you not? The “original” St. Regis? How did you like that experience? Chef Desbois – When we opened St. Regis Punta Mita they sent me to study at “Adour”, the Alain Ducasse Restaurant which was then at the St. Regis in New York. It was very nice, you know, to see the original St. Regis. It’s very different. It is so old! When you enter the lobby bar, you can just feel the whole history. It is over 60 year’s old!

They came to Mexico to make a book about different chefs and fortunately they came to the St. Regis. I was in the top ten of over twenty-one Chefs in Mexico. For a French Chef in Mexico it was, like…wow! NJS – Yes, a compliment for them to recognize you!. Chef Desbois – I like working in Mexico. The people accept me here and it’s very easy to work with the Mexican people. NJS -Thank you so much Chef Desbois. It was such a pleasure speaking with you.

NJS – So please tell me, what is your favourite Champagne? Chef Desbois – Krug. I like this champagne. It’s very, I don’t know the proper term in English. … The bubbles, they are very fine. It is the top of the “top “of champagne for me. I like also Tattinger. NJS – I also read that you were voted as one of the top ten Chefs of Mexico! Amazing! Chef Desbois – Yes, exactly. Carl Emberson - GM St. Regis Punta Mita

Notable Dining La Bauhinia: French and South-East Asian contemporary cuisine: Continued from Page 18

Amazing Activities Sip some “Au Régal” Vodka. Established in 1934, this restaurant is renowned for its succulent vatrouchka and 25 kinds of vodka! Visit Noël, a luxury/white goods/linens specialist specializing in the age-old art of embroidery. Here, from ceremonial table linen to pocket handkerchiefs, each and every item is exquisitely embroidered. Shop for Antiques! La Pastorale is a tiny antique and trinkets shop; patrons describe it as “like stepping into a dear friend’s home”. Since 1990, the romantic and eccentric owner Nad Laroche claims to “create a new window display, ripped from the pages of a poetry book.” Baccarat Crystal, anyone? Featuring its famed luxury crystal, Baccarat can ensure your souvenir piece will retain it’s value and beauty forever. Don’t miss shopping at all the trendy and precious boutiques on Avenue Victor Hugo, a few steps away from the hotel. Our NJS personal recommendations? Walk, walk, walk! In just a few days we strolled dozens of wide, tree-lined boulevards taking us to museums, the banks of the River Seine,and window-shopping along streets bursting with designer logos. Feast your eyes on incredibly beautiful hand-made chocolates, delightful patisseries and explore tiny specialty stores. Michelin-Star restaurants rub elbows with trendy neighbourhood cafes, and the comforting sound of forks and spoons clinking spills from overflowing sidewalk terraces. The Champs-Elysees beckons, an alternate mini-universe of swirling cars, zooming buses, strolling people, darting bicycles, and yet more luxury stores. I can promise you, you will never, ever be bored staying at the Shangri-La Paris!

Under the gorgeous 1930s-era “Eiffel-inspired” steel and glass cupola that crowns the large, airy dining room, Chef Labbe serves Western and Oriental classic dishes that are tasty and beautiful to look at. We enjoyed dinner here one night; I especially loved the Crispy Heart of Lettuce with Caramelized Almonds and thin slices of Emmental Cheese. For my main course, the Grilled Seabass with Diced Fennel Risotto Style was delicious. Dessert was Tapioca Flavoured with Caramelized Banana and Vanilla Syrup – wonderful. L’Abeille “The Bee”: Gourmet French Restaurant, 2 Michelin stars This gracious gastronomic restaurant overlooks the beautiful hotel gardens, and is itself a jewel to behold. Glorious vases of vibrant green palm leaves, wispy fronds and creamy, weeping orchids at first steal the attention of your eye; Taffeta curtains inspired by 19th century motifs by Lelièvre catch your next glance. Bespoke porcelain and a smoked crystal chandelier designed by Rochon himself are also notable. With only forty seats, each guest can be guaranteed the most meticulous of service and an atmosphere of studied serenity. Classic French Dishes include “Line Caught Sea Bass from “L’île D’Yeu” roasted with Ceps Mushrooms and “Baud” Figs, Jabugo Ham, and Mashed Sweet Potatoes and an extravagantly delicious-sounding Brittany Blue Lobster served in two sequences: First, Poached Claws with milk, verbena oil and peaches pickled with a granite, and then the Tail cooked in a “court bouillon” with a verbena-lemon butter, accompanied by a Zucchini Lasagna “made our way”. Shang Palace : 1 Michelin star This was the very first Chinese Fine Dining Restaurant in this category in all of France. Chef Frank Xu, a Shenzen native, and his team of four Hong Kong chefs assure its authentic culinary style. The room itself is dreamy, with rich brocade fabrics and heavy, hand-carved privacy screens.

Shopping pour la mode à Paris Continued from Page 26

Paris Department Stores are famous for fashion. In a few hours, choose from many fashion brands in a comfortable environment. We prefer Le Bon Marche on the left bank and Galeries Lafayette on the right bank but there are many others. Of course you just may find yourself in Paris for one of their many fashion events. Paris fashion shows, including Paris Fashion Week, are restricted to professionals but there are others including Galeries Lafayette that have a fashion show on Fridays. The Arts Decoratifs Museum near the Louvre Museum stages first class fashion exhibitions and the Galliera Fashion Museum is always worth a visit. Interested in a personal shopper? It’s a great way to go if you are new to the city or have a very limited time schedule. A Paris Personal Shopper can help you find the Paris fashion that fits you best in half a day or a full day. Here are a couple of favourites.

In The Next Issue of New Jetsetters GLOSS New Jetsetters head back to the Caribbean! From the “Gourmet Capital” of the Caribbean, St. Martin, to a hilltop villa on the celebrity hangout of St. Bart’s, and a night of magic at Cap Juluca on incredible Anguilla, we’ll wine you and dine you and show you the very best of the islands! Coming soon!

On The Hill Above The Rest

For five consecutive years, this premier property has been designated as a "Super Star Hotel" by Reed Publishing Star Service, a wellknown magazine in the travel world. This award is granted to the world's truly outstanding properties; one out of 10,000 hotels.

Hotel L'Esplanade / B.P. 5007 - Grand Case 97150 St Martin F.W.I. / Email: info@lesplanade.com Phone: 011 590 590 87 06 55 Toll Free: 866 596 8365 Fax: 011 590 590 87 29 15

LUXURY BOUTIQUE HOTEL AND RESTAURANT ON THE FRENCH RIVIERA Rue de la Pise, F-06360 France . +33 (0)4 93 41 12 24 . info@chateaueza.com