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Heavens Portofolio Exposed The Gastronomy Escape

written by Admin June 27, 2021
Heavens Portofolio Exposed The Gastronomy Escape
  • Cheval Blanc St-Tropez

The warmth of the Côte d’Azur sun shines within this Art de Recevoir amongst Ambassadeurs – the same shared with guests. Every day, Chef Arnaud Donckele and his team surprise the palate and delight the gastronomically curious while Chef Thierry conducts a philharmonic of Mediterranean fairy-tales in the dining room.

The veins of a dish, the heart of flavour. Nothing is forgotten, everything is celebrated. From German herb gardener Bodo, to master grower Yann Ménard, to fishermen blessed with the luck of the sea – La Vague d’Or celebrates the jewels of the land and those that provide for us.

With three MICHELIN stars, five toques and a 19/20 rating by Gault & Millau, La Vague d’Or invites guests on a magical journey between land and sea when the night falls.

A gourmet experience awaits diners at the new Cheval Blanc Paris, with Arnaud Donckele at the helm when the property opens later this year. This enduring continued partnership and the focus on the sheer skill of his creations are a perfect illustration of the aesthetic values promoted by Cheval Blanc.

  • Le Bristol Paris (Oetker Collection)

Le Bristol Paris is a bastion of gastronomic excellence built on the true values of craftsmanship, with four Michelin stars awarded between the highly exclusive three stars restaurant Epicure and the one star brasserie de luxe, 114 Faubourg. In 2019, Eric Frechon celebrated 20 years at Le Bristol Paris, and 10 years holding three Michelin stars.

He also brings a flour mill to the centre of Paris, and puts 100% natural ‘Living bread’ back onto the gastronomic table.

An insect hotel has been built in the garden, along with 6 rooftop beehives which in 2017 produced 198 kg of a delicious honey.

  • The Woodward (Oetker Collection)

Le Jardinier, a play on the French word for ‘gardener’, by Michelin starred chef Alain Verzeroli, will be the restaurant’s first foray into Europe following the success of its outposts in New York and Miami. Rooted in classic French techniques, Chef Verzeroli, who has maintained for 11 consecutive years seven stars in the Michelin guide for Joël Robuchon’s three restaurants in Tokyo, is renowned for creating innovative dishes where vegetables play a starring role, many of which are vegan, and dairy and gluten-free.

The concept of embracing nature will be reflected in the dining experience with the restaurant housed within two glass walled verandas overlooking the lake.

  • Beau-Rivage Palace

The Beau-Rivage Palace is a true centre of dining excellence. The hotel’s restaurants include Anne Sophie Pic au Beau-Rivage Palace which opened in April 2009 following an extensive refurbishment. Anne-Sophie is the third generation in her family to obtain the coveted Michelin Guide three stars. She is the only female chef in France to hold three stars.

By opening a restaurant in Switzerland, Anne-Sophie Pic wanted to write a new chapter in her creative oeuvre, working closely with Swiss products and Swiss producers. Inspiration came naturally through the years, while out walking, in dreams, and encounters with local artisans, fishermen from Lake Leman and gourmets.

  • Baur Au Lac

The Baur au Lac is home to some of the best restaurants, located in the heart of Zurich. Awarded two Michelin stars and 18 GaultMillau points, chef Laurent Eperon of Pavilon delights his guests with seasonal and modern interpretations of classic haute cuisine.

Perfectly prepared and artfully presented, his culinary highlights pamper palates and eyes alike. Complementing this, Baur au Lac Head-Sommelier Marc Almert also helms the title ‘Best Sommelier of the World’.

Their latest addition, Baur’s, represents the refined reinterpretation of the classic brasserie. Baur’s celebrates classics of European cuisine, but also fans of vegetarian and vegan cuisine will always have a new taste with the seasonally changing menu.

  • Ultima Corfu

Outside of boat trips, or heli journeys to Athens or Santorini, guests can spend a day at the Bioporos Organic Farm on the south of the island. Like at Ultima Corfu, life is savoured here. Stargazing, dining at Corfu’s only organic-exclusive restaurant, and learning about the intricate world of bees — there’s so much a family can get involved in at this organic farm, which stretches across a serene 70-acre olive grove.

Farm animals such as lambs are surprisingly happy to get up-close for a petting. It’s a joy for all ages, but particularly special for children. You can also go birdwatching, dive into seminars about sustainable living, or try your hand at making natural bars of soap.

Every meal is prepared with fresh ingredients from the land and organically-grown animals, fed freely in the countryside. The tastes you’ll experience have roots in Corfiot and Greek dishes that stretch back to ancient times.

  • The Hari Hong Kong

Helmed by veteran chef Francesco Gava, Lucciola at The Hari Hong Kong delivers impeccable, beloved Italy classics with a modern twist. Crafted using the finest produce from the region, the menu is a celebration of seasons and provenance.

A native of Piedmont, Italy’s unofficial gastronomic capital, Francesco Gava prides himself on sourcing the finest produce across Italy, asserting that ‘a recipe can have thousands of variations but it’s when that you keep it simple that the dish will speak for itself’.

  • Armani Hotel Dubai

Armani Hotel Dubai features seven restaurants offering an exciting collection of world cuisine, from Japanese and Indian to flavours of the Mediterranean and authentic Italian.

The impressive culinary options reflect the cosmopolitan nature of the city and stunning restaurant interiors are complemented by exciting alfresco terrace and balcony dining opportunities.

Armani/Kaf is also the first kosher certified dining destination in the United Arab Emirates. The pop-up dinner venue will deliver a standalone culinary experience that celebrates the very best in kosher cuisine, as well as paying homage to classic flavours from around the world.

  • Baccarat Hotel New York

A spirit of style, rhythm and whimsy keep the plush, platinum and champagne-hued Grand Salon humming throughout the day and evening. Here in the hotel’s fashionable humming heart, craft cocktails in cut-crystal tumblers and inspired dining from Two Michelin-starred Culinary Director Gabriel Kreuther complement social exchanges and graceful gatherings.

Hailing from the French region of Alsace, Chef Kreuther’s cooking throughout his illustrious career has been deeply rooted in his Alsatian heritage and classic French culinary technique.

His culinary approach is driven by an unwavering commitment to excellence and imbued with thoughtful craftsmanship and luxury—the same defining qualities synonymous with the Baccarat name, both as a hotel and world-class artisans, whose legendary factory is located near Kreuther’s childhood home.

  • The Sanchaya

Guests at The Sanchaya will delight at The Ultimate Sommelier’s Table experience, whereby the group will be invited to join Estate Sommelier, Jeroen L’abèe. He has developed exceptional Champagne menus with the estate’s culinary team, and is significantly expanding The Sanchaya’s collection.

The Sanchaya’s glass-walled cellar and wine and cheese tasting realm, called The Decanter, boasts sea views and showcases hundreds of bottles of premium and discovery wines, including a certain 2000 Château Mouton Rothschild (numbered 0039 of only 5,000 ever produced)  .

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