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LE ROYAL MONCEAU

MANDARIN ORIENTAL

LAUSANNE PALACE

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LA RESERVE

THE GORING

51 DEGREES

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!"#$%&'()#(* +" ,)-!.(/#0% / MARKETING CONSULTANTSKateCommunicateHotelArtConsulting

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20 000 "234562678 9 :;287<< / Print in Estonia

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PUBLISHING DIRECTORAlla Razuvaeva

PUBLISHING CONSULTANTMichael Dolnikov

ART-DIRECTORYury Afonin

PREPRESSArshak Oganesyan

EDITORArina Minashkina

Nyon, SwitzerlandM-Concept Agency

Michel Murer 35 rue de Rive, 1260 M 0041 79 304 3009 [email protected]

ISSN 2235-4190

Russia, Moscow Ad Scream Agency Russia

O 007 495 979 49 71M 007 926 610 48 56

I M P R E S S U M

PUBLISHERS

Alexandra LeeIrina Papa

FOUNDERS

Alexandra LeeIrina Papa

CEO Irina Papa

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CONTENT

ART094 The colors of sport

numberOne'12

92 94 104 106

ART-HOTEL091 More Art and Philippe Starck. Le Royal Monceau, Paris

HISTORY092 All The King's Men.The Goring, London

AUTO106 Infiniti Wins with Two Bulls

GASTRONOMY108 Borsch by a London Dandy

SWISS096 Swiss Life

098 Hotels

104 Estate

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Filip BodJohn JohnsenLorenzo AgiusMohammadreza MirzaeiRaphael DenisRolph GobitsTim FlachYuri AbramochkinNina Ai-ArtyanIgor AmelkovichZura ArabidzeKatya BelkinaAlexandr Belov

Ivan BoikoMisha BurlatskiyIgor VasiliadisOleg VideninIgor GanzhaAlexandr GurovFloyd DouglasSergey KaptilkinLena KarinSergey KonyukhovLili KornellyIgor KruterVladimir Lagrange

Katerina LomonosovSergey PotapovIgor PototskiyKonstantin RudeshkoValentin SamarinMax SaucoYulia Fomina (Lilena)Irakliy ShanidzeMark ShteinbokDina ShedrinskayaAndrey Schukin

SEE YOU IN MOS- COW

+7 (495) 987 [email protected]

FOTOLOFT GALLERY Contemporary Art Centre Winzavod4-th Syromyatnicheskiy lane 1bld. 6, Moscow, Russia

IGOR KRUTER Karakal Girls series, “Ogi”

125x86 cm, C-print, mounted on aluminium, plexiglass

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MY TIME O

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MY TIME O

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Infiniti F1 Global Director Andreas Sigl and motorsport

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The hotel has a great location, it is situated on one of the streets of the French capital outgoing like rays from the Arc de Triomphe. Avenue Hoche is a quiet street for Paris. Five minutes to Champs Elysees and no center bustle. The hotel is named in the honor of the luxurious Park Monceau, being situated next to it.

SINCE ITS OPENING, Le Royal Monceau became a favorite place for many artists and celebrities such as Maurice Chevalier, Walt Disney, Coco Chanel and Ernest Hemingway. Guests of the hotel were Dwight Eisenhower, Winston Churchill, Robert De Niro, Charles Aznavour, Madonna and Michael Jackson.

In 1947, Ho Chi Minh stayed here for seven weeks establishing new relations between France and Vietnam during the Fontainebleau conference. In May 1948 the negotiations between David Ben-Gurion and Golda Meir, which led to the signing of the Declaration of Independence of Israel took place in the halls of the hotel.

The hotel was originally designed by architect Louis Duhayon and opened in 1928. Le Royal Monceau was founded by Pierre Bermond and Andre Junot, the owners of luxury hotels in Cannes, Biarritz, Paris, Evian and California. In 2007 a French entrepreneur Alexandre Allard was a negotiator when Qatari Diar Investment Fund bought the legendary hotel for 250 million Euro.

In June 2008 all the furniture of the hotel was put up for auction. The sale conducted by Cornette de Saint Cyr brought 3,3 million Euro and was followed by bohemian Demolition Party where 1,500 guests along with musicians and artists celebrated the start of construction works. The next day the work under the guidance of renowned French designer Philippe Starck began.

In autumn 2010 the legendary hotel managed by hospitality guru of Raffles reopened its doors. The modern art was chosen as the main emphasis in the new philosophy of the hotel: from the art bookstore where you can buy prints and art objects by famous artists and architects to an art blog artforbreakfast.com.

Le Royal Monceau has its own exhibition space called ArtDistrict. As the opening project of the gallery curator Hervé Mikaeloff chose Russian media project The Feast of Trimalchio by famos AES+F art-group. From past events the exhibitions of Jean-Michel Basquiat paintings and Dennis Hopper photographs can be noted.

The hotel own collection includes nearly 300 photography works integrated into the interiors. Art-lovers can order a copy of any photo directly from the author. From time to time the collection is enriched by special commissions from the winners of Le Royal Monceau Contest for Young Photography.

Art collectors and guests can watch live broadcasts of the leading auction houses sales on a wide screen and make bets

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LE ROYAL MONCEAU, RAFFLES PARIS

sitting in the lobby. In addition Le Royal Monceau welcomes art-lovers with such possibilities that are not provided by any other hotel in the world. The only Art Concierge of Paris is able to arrange a private view at the Centre Pompidou, a visit to the exhibition opening in Louvre or the presentation of painting and sculpture by Paris leading galleries in your suite.

Philippe Starck decided that the rooms and suites can’t be defined in any style. The only thing that unites them is the philosophy of inspiring objects. Each room even has a LAG acoustic guitar by the famous master Michel Lag Chavarria. Le Royal Monceau gives each guest an opportunity to learn how to play, compose and record music. A mobile recording studio can be installed in any of four soundproofed rooms.

Le Cinema des Lumieres is one of the best equipped auditoriums in Europe. Leather seats with folding tables are as comfortable as the first class of Singapore Airlines. Not surprising due to the fact that a famous Parisian name Le Royal Monceau was added by the surname of the father-founder of Singapore Sir Stamford Raffles. To enjoy the cinema, called by the French “the seventh art of the world”, the dishes from Chef Laurent Andre and the pastry chef Pierre Erme are offered, representing a haute-cuisine rethinking of the favorite movie snacks: popcorn, ice cream and chocolate.

A progressive hotel in the fashion capital of the world can’t do without an avant-garde boutique. Le Royal Eclaireur can be accessed straight from the hotel bar. However, while the ladies are enjoying the latest creations of fashion-designers, men may not walk further than Le Bar Long.

Moreover, the hotel still has a lot to look at. For example, a giant tea pot by Joana Vasconcelos installed in the garden. This art object, like many in the hotel, enhances the effect of the Wonderland that is widely felt looking at the design of Le Royal Monceau.

To choose a restaurant in Paris is not an easy task. It is better to rely on the latest issue of the Guide Michelin. Or just select the restaurant of the hotel. The more so the Italian Il Carpaccio and the French Le Cuisine (with Un Jardin a la Francaise mural by Stephen Calais on the ceiling) – both have Michelin stars.

Le Royal Monceau hotel combines all the features of the modern luxury of the metropolis: a lot of art, fashion, film and Philippe Starck.

Michael Dolnikov, Hotel Art Consulting

Russian, page 19.

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HISTORYRussian, page 12.

Bertie from the movie The King’s Speech). Norwegian Crown Prince logically explained his choice: “At Buckingham Palace I would have to share a bath with five persons, and here I have my own.” It sounds quite convincing.

Even during the World War II, The Goring was at its height. Otto Gustav decided to grow vegetables in the garden of the hotel. His wife turned her neat lawns and flower gardens at their estates in Kent into a kitchen-garden to preserve fruits and vegetables for the hotel. These efforts helped the restaurant maintain its high standards.

It is known that after the World War II King George VI enjoyed lunches at the hotel with his wife and princesses. From the official biography of Elizabeth the Queen Mother, written by William Shawcross, we know that the restaurant was her favorite place. A dish called Eggs Drumkilbo will always be on the menu in her honor. This appetizer includes lobster meat and crayfish, eggs, tomato, mayonnaise, salt and pepper.

In order to understand the respect and proximity of the Royal and Goring Families just go to the lobby. Installed there is a bust of the founder of the hotel, Otto Richard, and of the Queen Mother Elizabeth. Next to it is hung a photo of a work of confectionary art weighing 35 kilos. This cake was prepared for 4 days in the kitchen of The Goring for the christening of Prince Charles in September 1948, a month after the Olym-

THE GORING is London’s only family owned luxury hotel, run by the Goring family for 102 years and located next to Buckingham Palace, where the Windsor dynasty has lived lives for 5 years less. The Palace became the residence of British monarchs in 1837 at the times of Queen Victoria who was rep-resenting the Hanover dynasty. Her great-great-granddaughter Queen Elizabeth II loved to dine at the restaurant of The Gor-ing since her childhood.

Otto Richard Goring moved to London from Germany in 1893 and became famous for the luxury hotels he managed during the Victorian age. Finally, Goring gave his name to the hotel opened in 1910 in the estate of the Duke of Westminster. The Goring was the most progressive hotel to open during the reign of Edward VII. Each room had a bathroom and central heating. Such comfort was not offered by any hotel in the world that time.

During the World War I in 1914 the hotel became the head-quarters of the allied powers. From here the commander of the US Army General Pershing reported to President Wilson about the military operations.

After the war OR Goring managed to buy out the build-ing of the hotel from the Duke of Westminster along with the gardens and adjacent buildings, located between the hotel and the Victoria square.

Over the next few years the founder and his son Otto Gustav restored and expanded the hotel. After studying in the most prestigious hotelier’s school in Lausanne, Otto Jr. excelled as a European correspondent for The National Hotel Review of America. In 1926 he succeeded his father as the general manager, strengthening the already perfect reputation of The Goring. After the war Lady Randolph Churchill lived in one of the comfortable rooms of the hotel, oftenly visited by her son Winston.

In 1937 The Goring was a core place for the guests invited to the coronation of George VI (familiar to us as the stutterer

THE GORING HOTEL LONDON Michael Dolnikov, Hotel Art Consulting

ALL THE QUEEN’S MENIf there is anything really British left in London, it is Queen Elizabeth, for the 60 years she has been seated on a the throne, she has been visiting The Goring hotel in Belgravia. It is hard to imagine that the British Royal family and the hotel could have so much in common.

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pics. Guests of the very first London Olympics in 1908 could not enjoy the comfort of the hotel – it was not open yet. So we also will not be able to do so this summer. Rooms for the Olympics 2012 were booked completely.

The hotel had the honor to serve the British Crown once again in 1952. During the coronation of the Queen Elisabeth II, The Goring, in fact, became an annex of Buckingham Palace.

In 1962 George Goring joined the management of the hotel and began to help his father, continuing the family tradition. If the founder Otto Richard Goring ran the hotel for 16 years, his son and grandson had 80 years of glorious management of the only five-star family-run hotel of London. In 1992 George Goring was elevated by the Queen at the Buckingham Palace to the rank of the Knight of the Order of the British Empire for “distinguished service in the hospitality industry”.

A number of dinners and parties were held in the hotel in 2008 during the celebration of the 60th anniversary of Prince Charles. The guests were the British and European aristocracy and monarchs, including the King of Yugoslavia, the King of Bulgaria, the King and Queen of Romania.

Jeremy, the fourth generation of the Gorings, started ruling the hotel 99 years after the founding of The Goring by his great-grandfather. He studied at the same hotel school

in Lausanne. Being the fourth generation of the hoteliers, Jeremy started the repairment of the hotel by easy stages, inviting the leading designers and decorators of the UK. For example, in for the improvement of the suite, 150.000 Pounds was invested.

The hotel’s restaurant was renovated by the Viscount David Linley, nephew of Queen Elizabeth II. He owns furniture house Linley, founded in 1985. Now, the classic interior of The Dining Room is crowned with the three Swarowski chan-deliers – replicas of those that adorn the lobby of the Victoria and Albert Museum. Since 2006 Viscount David Linley is also the head of the British office of Christie’s auction house.

This spring, for the first time in history, the famous con-fectioners of The Goring were allowed to produce a dessert under the name of jewellery house Faberge. It was the part of the Easter campaign, which covered the whole of London: 200 giant eggs, painted by the leading British artists, were placed around the city. After the hunt, the eggs will be put on the Sotheby’s Easter auction.

For sure, celebrating the 60th anniversary of accession to the throne, Elizabeth II will appear in her favorite restaurant at The Goring. According to reliable sources, members of the Royals haved already received the invitations to a family din-ner in early June.

Svetlana NIKOLAEVA,

Director of the Luch

Contemporary Art Gallery,

Saint Petersburg,

talks about the idea of art

inspired by sport.

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commissioned solely by the government, there were state-owned organizations for artists and craftsmen that worked as interme-diaries or agents. We see ourselves as a modern version of those intermediaries.

myTime: Please, tell us about the artists represented by your gallery. S.N.: The artists I work with are inspired by different themes and each of them has their own style. I organized solo exhibi-tions for Marina Fedorova, Sergey Alekseev and a New !cademy follower painter Denis Alexandrov, but of course there are more new names. The Luch Contemporary Art Gallery is a non-profit organization with a few people working there, so we try to be realistic about our capabilities and work hard on the projects we choose. When we decided to turn to the theme of sport we started working with Kirill Kipyatkov. I suggested an idea and Kirill started working enthusiastically on a series named the Colors of Sport. He made twenty large-scale works in one year; some of them are currently being exhibited at the Central Sports Mu-seum of Ministry of Sport in Moscow. Kirill is a very active and hard-working artist who has created his own expressive language combining figurative and abstract. Moreover, he is an athlete; he has a blue belt in karate, he swims, plays football, volleyball, and tennis. Kirill is also a professional painter and restorer; he works in the General Staff Building (the new building of the Hermitage Museum) where he both improves his professional skills and earns his living. You know that a lot of artists, both in Russia and in the West, can’t live off their art. But Kirill decided to work with us and we are trying our best to further promote him as a contempo-rary Russian artist; we are looking for some opportunities to show his work at the 2012 Summer Games in London and 2014 Winter Games in Sochi.

IN MODERN SOCIETY aimed at perfectionism, success, and visual effect, sport is both a trend and a part of our daily routine. Since I’m a curator, for me sport is also interesting as a new theme for exhibitions. Nowadays there are practi-cally no artists who choose sport as their main inspiration, and there are reasons for that. First of all, the mass media can easily produce and reproduce sport-related images via photography and television, thus painting is being pushed aside. However, if we look back at the Soviet art of the 20th century we will see that Alexander Samokhvalov and Alexander Deyneka cre-ated a lot of works dedicated to sport, which have undoubtedly become a part of Russian art heritage. Secondly, it's difficult to capture the dynamics of athletes; not every artist can cope with the task and that's another reason why there is not much sport can be seen in art today. I'd like to stress the strong connec-tion that exists between fine arts and architecture. Though the artists mentioned above are mainly known as painters, they also worked as muralists. Their art was syncretic. Nevertheless, today we have to persuade people that architecture is art and not mere square meters of space. Walter Benjamin, philosopher, wrote that architecture, being a space of collective consciousness, has a fundamental role in forming both an individual, as well as the whole society. In the Soviet era, mosaics, stained-glass windows, and frescos were used to decorate both interiors and exteriors; many of those works were dedicated to sport. If a building, apart from being functional, also has aesthetic value, it will be more beautiful; it's vital to keep this in mind. Besides, today there are new technologies that make working with images much easier: there is plastification, lamination and light boxes. We would like to revive that tradition of active interaction between architec-ture and fine arts. Back in the USSR, when all such work was

THE COLORS OF SPORTInterview by Ludmila Novikova

Alexander Deyneka. Run, 1933

Russian, page 24.

Maxim BashevCecilia with her Favourite

Mixed media 130x100 mm, 2011 Courtesy 11.12 GALLERY

4th Syromyatnicheskiy Lane, 1, bld. 6, space #19Winzavod, Moscow

+7 495 940 64 71 www.11-12.ru

www.facebook.com/artkvartal.gallery

The quality of the Swiss system of public education together with its universities, post-graduate institutions, international private schools and boarding institutions enjoy an excellent repu-tation and are well known throughout the world. It is naturally possible for any foreigner to obtain a student residence permit and benefit from a unique Swiss education particularly valued in the international labor market.

After 10 years of uninterrupted residence in Switzerland, a foreign national can apply for obtaining a permanent residence permit (type C permit). Such a permit is not conditioned to jobs availability, and allows its beneficiary to acquire as much real estate property as he wishes.

The lump sum taxation can be applied to individuals who, without gainful employment, establish themselves or stay in Swit-zerland for the first time or after an absence of at least 10 years. This tax system is meant for financially independent people who do not seek to work in Switzerland.

However, even if the foreign national benefiting of the lump sum taxation system does not have the right to work in Switzer-land, he still has the right to manage companies, acquire and sell shares or receive dividends.

The lump sum taxation based on actual annual spending allows offering a particularly attractive tax solution to wealthy foreigners which, in return, promotes the economy.

The main idea is in the possibility for a canton to issue a permit to a foreigner who represents an important tax or cultural interest for the country and who, for the first time or after an absence of at least ten years, establishes himself in Switzerland. Generally, the lump sum tax system is applied when the candidate is taxed at around CHF 400,000 – per tax year. The concrete amount to be paid as tax is determined through negotiation with the canton (the amount may vary from one canton to another and depends also on the applicant’s country of origin). As a result, the candidate is taxed on the amount of tax previously negotiated regardless of any potential subsequent increase of his revenues.

In all the cases, the minimum tax base is equal either to at least five times the amount of the rent of the taxpayer or seven times the amount of the rental value of the accommodation the taxpayer oc-cupies and of which he is the owner. It can also be annual amount of the pension multiplied by three if the taxpayer lives in a hotel or in any other similar establishment. If the taxpayer owns or leases several buildings, the minimum tax base is the greater amount of rent or rental value.

In general, taxpayers benefiting from the lump sum taxation based on actual annual spending are considered as Swiss residents and, in accordance with the conventions in force, can benefit from tax relief for their foreign source income.

This shows that the lump sum taxation system can be finan-cially very advantageous for those foreign nationals who fulfill its conditions.

FOR OVER THE YEARS the country has been famous not only for one of the best levels of life quality in the world, but also for a good combination of its political and economic stability, clean and safe environment, relatively low tax rates both for individuals and companies, and a system of lump sum taxation, allowing to pay a fixed annual tax based on one’s actual annual spending in Switzerland, and not on one’s assets nor income.

The Swiss financial system remains strong, and has resisted well to the crisis. In 2011, Switzerland has been rated one of the most competitive countries in the world, ahead of Singapore or Sweden. Moreover, the country constantly retains its AAA sover-eign credit rating.

As a result, many multinational companies have chosen to locate their head offices or subsidiaries in Switzerland. This is the case among others for Philip Morris, Oracle, IBM and Caterpillar. This is also due to the tax advantages offered by Switzerland.

In addition, some “cantons” (regional government) offer a sys-tem of particularly attractive tax conditions for private individuals who decide to settle in the country.

Those who want to work and establish themselves permanently in Switzerland should apply for a residence permit, type B. In such cases it is necessary to benefit of an employment contract. The type B permit candidate must prove the absence of criminal con-victions, as well as his potential to fully integrate in the country. The candidate should also demonstrate that issuing him the permit represents for the state a public interest of a cultural, economic, scientific, or tax kind, and that he benefits of all the qualifications required. With regard to candidates from outside the European Union or the European Free Trade Association (EFTA), initial authorizations allowing them to work in Switzerland can only be granted within the limited number of permits set out each year, and in compliance with the federal legislation concerning foreigners. In addition, the allowance of the permit is subject to the principle of priority of the Swiss workers and of those from the EU/EFTA. The type B permit is usually valid for one year and is normally renewed on an annual basis, unless there exist reasons otherwise (i.e. criminal offenses, candidate’s dependence on social help, labor market issues).

Nowadays Switzerland remains one of the most attractive countries in the world, offering competitive conditions among others in terms of living, working or starting a business.

Laurent MAIRE,

avocat,LL.M. European

Law MCE avocats – attorneys at law

Grand-Chene 1,

CH-1003

LAUSANNE,

T +41 21 312 88 88,

F +41 21 312 88 77www.mcelegal.ch

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LA RESERVE PARIS

La Reserve Paris is located at the Trocadero in the up-scale 12th arrondissement of Paris and offers ten residenc-es ranging from 150 to 300 m2 with magnificent views of the Eiffel Tower. After the renovation under the direction of designer Remi Tessier La Reserve interiors combine technological advances with stunning contemporary decor. A unique alternative to the most luxurious suites designed for fans of the private comfort and offers a wide range of class 5-star hotel, including concierge and home cooks.

The definition of reserve wines in the world marked the most valuable and well-aged examples. No wonder that the so-called his luxurious hospitality residence in Geneva and Paris, Michelle Rebe.

Being a great connoisseur of wine and the owner of the legendary Bordeaux chateau Cos d’Estournel in St. Estephe, Mr. Rebe reached in winemaking and hospitality great success.

LA RESERVE GENEVA

Perfectly elegant and slightly eccentric hotel is one of the jewels of Lake Geneva, it situated in a magnificent park on the shore. Over the facade of La Reserve worked the famous French decorator and antique dealer, Jacques Garcia, he was famous for design of the Paris residence of the Sultan of Brunei, Hotel Costes and the Metropole Monte-Carlo. Jacques Garcia tried to make the dream of the owner include being a fan of Safari, Mr. Rebe would like to remind him of the interior of the African savannah.La Reserve Geneva combines the main components of the ideal amenities for business and convenience of unlimited opportunities for recreation and health. It offers a magnificent spa-center area of 2000 m2, indoor and outdoor pools, tennis courts, windsurfing instructor and even its own high-speed boats with equipment for water skiing.

LA RESERVE GENEVA / LA RESERVE PARIS

THE HOTEL’S PUBLIC AREAS have been designed by the renowned interior decorator Adam D. Tihany. Three unique and distinct dining concepts are available at the hotel. The hotel’s signature restaurant: Rasoi by Vineet is a most exciting venture offering the cuisine of Michelin starred chef, Vineet Bahtia, who specializes in deliciously spectacular “evolved” Indian food. The All Day Dining French-style brasserie, Le Sud, part of Lyon Brasseries Nord-Sud founded by world-renowned award-winning Chef Paul Bocuse and Jean-Fleury, offers an interesting alternative to the Signature restaurant. It’s simple and chic decor of beige, bronze and amber shades makes it sophisticated yet casual and an ideal venue for casual daytime diners or for a business luncheon. By night it transforms into an intimate and sexy night-time haunt with dramatic and stylish lighting to create a completely different feel. In addition, the stylish new MO Bar provides a modern luxury bar experience. Several evenings a week live music is available from Jazzy sounds to the more classic Guitar and Blues.

The hotel is on the right bank of the Rhone River in the heart of that part of the Geneva where the majority of banks, historical sites and shops, not far from Old Town and the various theaters. The unsurpassed quality of service and luxurious decoration of the hotel is an ideal choice for the most

discerning guests coming into town for work or on vacation. Part of the suites is located on the seventh floor, and each of them has its own terrace with superb

views of the river Rhone, Old Town and the towering snow-capped mountains.

MANDARIN ORIENTAL GENEVA

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ment in an extensive international experience with destinations like Dubai – The famous Burj Al-Arab Hotel, Asia – The Empire Hotel and Country Club in Brunei and the flagship Hotel Man-darin Oriental in Hong Kong. Before coming to Switzerland, his last challenge, in the Hotel Mandarin Oriental, Hong Kong, was his responsibility for the running of all the hotel’s 10 food outlets, banqueting, outside catering and retail area. In 2009 the backstage artist joins the Mandarin Oriental, Geneva, which further led him in 2011 to the doors of the 5-star chain hotels The Grand Hotel Kempinski Geneva.

Furthermore, James Norman had under control 12 different restaurants in the Dubai resort, worked for prestigious names and was also responsible for the Royal Families official functions and events attended by world dignitaries and Heads of State.

The last addition to Grand Hotel Kempinski Geneva wonders was Le Spa that exclusively offers the much coveted and award-winning Cinq Mondes created therapies whose massages, aro-matherapy and cosmetics are inspired by ancient cultures.

No doubt that Grand Hotel Kempinski Geneva is always ready to cement its reputation as one of the most unique destination hotels in Switzerland and deligth us with the new openings.

MAJESTICALLY situated on Lake Geneva, and with breaktak-ing views of the Jet d’Eau, Mont Blanc, and the French Alps, Grand Hotel Kempinski is both a leisure and business destination.

With its perfect combination of luxury, elegance and first class service, the Grand Hotel Kempinski is the premier ad-dress for discerning guests from around the world and confirmed gourmands who can enjoy magnificent meals from panoramic locations.

With over 25 years’ experience in his field, Thierry Lavalley is an hotelier in every sense of the word. Awarded by the PATWA “Best International Hotelier of the year 2003” and “General Manager of the year” for Swissotel in 2006, Thierry Lavalley was appointed General Manager of the Grand Hotel Kempinski Geneva in June 2010, with the aim of positioning the hotel as a unique destination in the heart of the city.

A Swiss Hotel Management School in Lausanne graduate, Thierry Lavalley gained extensive experience in the hospitality industry by working at Noga Hilton International Geneva, Sofitel Paris Invalides and Le Metropole Palace Monte Carlo, where he was appointed General Manager in 1992.

In 1998, Thierry Lavalley returned to Switzerland, to the Swissotel Metropole in Geneva, and was promoted Area General Manager Europe in July 2006. Thierry Lavalley also managed Le Restaurant du Parc des Eaux-Vives, which received two Michelin stars after 15 months in operation.

A year after the new General Manager arrived, The Grand Hotel Kempinski Geneva was honored to have on board James Norman who became the new highly experienced Executive Chef.

James began his career in the hospitality industry in 1993 at The Dorchester, in London where he spent 5 years learning the ropes and working his way from 2nd Commis chef to Chef de Parti. In 1998 he moved to The Lanesborough, as chef de Parti and was promoted to Chef de Cuisine shortly after at the three-rosette winning Conservatory restaurant. In 2002 saw a move to the other side of The Channel when he joined the one-Michelin starred La Cantine des Gourmets in Paris, where he took advantage of the opportunity to learn first-hand the intricacies of french cuisine and the French language, becoming proficient in both.

From The Dorchester in London to La Cantine des Gour-mets or Guy Savoy in Paris, the world-acclaimed three-Michelin starred restaurant, James Norman continued further his develop-

Contemporary designed rooms and suites with breathtaking view, the most unique suite in Europe, the Geneva Suite with 1080 m2 – three restaurants, a bar, a lounge, a theater, a night club, 10 conference rooms, a hairdressing salon, luxury boutiques. And, starting from this summer, an amazing spa and the first hotel residences in town.

THE GRAND HOTEL KEMPINSKI

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LLOCATION OF SWISSOTEL METROPOLE distinguishes it from other hotels in the city. The guests are in the heart of the business, cultural and entertainment life: the old town a few steps, flower clock, a fountain Jet d’Eau, trendy shops on the rue du Rhone, quarter of the banks and offices of international companies.

A successful restoration program undertaken by the hotel chain Swissotel Hotels & Resorts, under which management Metropole is from 1998, managed to combine the hotel’s historic past with modern technology and the highest standards of comfort.

127 rooms are suitable for both leisure and business. 16 suites provide all conditions for a truly royal holiday. Among them, Royal Suite, with panoramic views of the lake and the fountain, as well as the Presidential Suite of 300 m2.

Guests with small children can book connecting rooms, one of which will be fully equipped as a children’s room with toys, cartoons and special accessories in the bathroom.The restaurant Le Grand Quai offers delicious dishes from Chef Pascal Lavenyu and direct access to the wine cellar from the restaurant.

SWISSOTEL METROPOLE Built in 1854 in the city center on the shores of the lake, Swissotel Metropole is one of the oldest hotels in Geneva, and the only 5-star hotel on the left bank.

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to its unique composition and quality is known for thousands years. The spa uses carefully selected from around the world rare extracts, mineral salts, oils and essences.

Locates at the spa Yogi Booster restaurant offers an extensive menu of fresh juices, smoothies, salads, vegetarian dishes and macrobiotics.

The complex of aesthetic medicine is headed by Dr. Luc Moudon and Diana Zbinden.

If the manufacturing perfumers have long offered their own compositions of spirits, the Lausanne Palace et Spa just offers individual means for skin care and hair care.

One of the most popular procedures is an RF Peel, when due to the penetration into the deeper layers of the skin of electro-magnetic waves in the tissue temperature rises, the collagen fibers are compressed, that forms new cells and the skin becomes tighter, firmer and younger. This procedure virtually has no contraindications and limitations on the stay in the sun.

The second procedure, the effectiveness of which has long es-tablished itself, is an aesthetic mesotherapy. With the help of the excellent results achieved in the rejuvenation of the face, neck and shoulders, it improves the contours of the figure and directs action against hair loss.

Department of aesthetic medicine specialists first assess the patient’s conditions, identify all the features of his body, after which they develop a comprehensive individual program that will most effectively achieve the goals.

HOTEL LAUSANNE PALACE ET SPA first opened its doors to guests in the early XX century, in the midst of a beautiful belle epoque, when luxury was appreciated in all its manifestations. Queen of fashion and style Coco Chanel was a permanent guest in the hotel, her favorite apartments are now available for guests. Restrained style, finest materials and, of course, an impressive wardrobe.

For many years the hotel chef Edgar Bove is a recognized master of French and Mediterranean cuisine. He is person-ally involved in the selection of all ingredients that makes real culinary masterpieces.

The restaurant also offers a list of products from the chef, that you can take away – olive oil and vegetables from vari-ous regions, aged balsamic vinegar, handmade pastas, flavorful ingredients for antipasti and, of course, a variety of cheeses that Switzerland is so famous for.

Spa-complex of the hotel is on the list of 39 best in the world and has been certified among The Leading Spas of the World.

The most important principle which is followed by special-ists at Lausanne Palace et Spa is an individual approach and selection of tools suitable for each guest individually. The philosophy is based on the principles of Ayurveda, which allows to achieve fantastic results thanks to a synergistic combination of natural ingredients. The spa also applied a comprehensive program based on the use of Moroccan clay Rassul, which due

LAUSANNE PALACE ET SPALausanne is the second largest city on Lake Geneva and the capital of the canton of Vaud. The history of this places has more than 6,000 years. In the XV century BC the Romans built a camp, the ruins of which can be seen this days.

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THE HOTEL SCHWEIZERHOF ZURICH is located directly in front of the main railway station, at the beginning of the famous pedestrian street Bahnhofstrasse, a few steps away from exclusive shops and banks of Zurich, as well as many tourist attractions.

The hotel was built in 1877 by architects Heinrich Honegger-Naef and Julius Bosshard and originally had the name Hotel National. At this upscale place shortly before this was located a pasture for sheep on the southern outskirts of the city.

In our time Cafe Gourmet in hotel is a place where people come for such a delicacy, like caviar. It can be tasted in the cafe, or taken home.

The restaurant La Soupiere is located on the 2nd floor and recieved 13 points in the ranking of the gastronomic guide Gault Millau. While the maitre-d-otel Mr. Helmut Stadlober obligingly takes care of the order, guests enjoy the culinary delights of Chef Martin Fenchai. Along with the traditional dishes of local and French cuisine there are always fresh products from the market in his menu.

SCHWEIZERHOF ZURICH

Zurich is the city by the water with parks and wide recreational areas, bustling markets, cobbled streets of the old part of the town and the cutting edge railway. It is called the largest city in Switzerland, which is so easy to get around on foot.

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level offers a fine selection of blues for beginners and challenging blacks for adrenalin junkies. Alternatively the Gemmi pass offers kilometres of uniquely untouched natural environment perfect for cross-country skiing and winter hiking, guaranteed to heal the soul.

2011 saw the re-introduction of the legendary Ski & Snow Golf Trophy where golfers and skiers alike can look forward to an exciting challenge in stunning mountain scenery.

Culturally, Leukerbad offers an array of activities. During summer a varied program of concerts under the theme “Culture and Folklore Summer” take place in the village on the central place. Artists from near and far exhibit their works at “Galerie St. Laurent”.

Gastronomically, Leukerbad presents a culinary feast. Eater-ies include mountain restaurant Wildstrubel at 2350 m with a spectacular view on the Valais 4000 m peaks, Briand at the intermediate station Torrentalp as well as Hotel Les Sources des Alpes’ La Malvoisie, local restaurants Sternen with Valais specialities and the well-known Waldhaus-Grichting.

FIRST discovered by the Romans who soon learnt the benefits of the thermal water, Leukerbad springs still allow people to unwind and relax. Today, wellness and thermal resorts have become a way of life, a philosophy. In Leukerbad, 8 springs or groups of springs are currently used for cleansing and energizing purposes. Every day, 3,9 million litres of hot water gush from the thermal springs in the mountain spa resort of Leukerbad. With 22 thermal baths (outdoor and indoor pools) Leukerbad has the largest spa facilities in the European Alps.

In the summer months Leukerbad’s fantastic mountain scenery provides endless activities for sports enthusiasts. The Torrent alp region with expansive views of the Rhone Valley has a huge network of unforgettable hiking trails to Kandersteg, Adelboden or the Wildstrubeland mountain biking experi-ences including the challenging 925 m descent from Torrent to Leukerbad or Switzerland’s longest fixed rope climbing route on Dauberhorn.

The winter season offers exceptional mountain adventures with the Torrent ski area situated more than 2900 m above sea

This alpine village built its reputation through its water therapeutic properties which attracted renowned visitors such as Mark Twain, Guy de Maupassant, Jules Verne, Pablo Picasso and Charlie Chaplin. Leukerbad is situated in Valais which lies in the South-West of Switzerland, stretching for 150 km along the narrow ribbon of the Rhône Valley between Lake Geneva and the Rhône Glacier. The wide range of holiday destinations in Valais reflects the diversity of its landscape, of its flora and fauna, of its culture and history. The first traces of man found here dates back to 4th century BC. The Valais region has a microclimate with 300 sunny days per year and is famous for its Mediterranean temperatures which during summer months (June–September) can reach an average of 25–35°C.

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The most famous wine of the region is the Varen Pinot Noir with its taste of nuts and cherries. Varen also produces the or-ganic wines labelled “Pfyfoltru”, a dialect term for butterfly.

The wines benefit from the lowest rainfall rate in Switzerland as well as a favoured location at 700 m above sea level, in addi-tion to the special care, great attention and the conviction that quality comes before quantity.

A luxury residential development 51 Degrees Spa Residences is planned to open in Leukerbad in 2013, centered by a crystal-line fountain composed of water and fire, will be the home of boutiques, a small restaurant, wine bar, 5-star hotel, and Resi-dent’s Club. For the owners at 51°, a trip down the winding stairs of the glass pavilion leads to a spa dedicated to the unique waters of Leukerbad, a private wine cave, a screening room, and a chic subterranean lounge. The owners of 51° will also have access to the exclusive Resident’s Club. For younger members, there is also a Children’s Club. Each residence features panoramic views of the mountains and valley below and individual thermal spas flowing with the healing waters of Leukerbad.

WHO IS BEHIND 51 DEGREES SPA RESIDENCES PROJECT?

SWISS DEVELOPMENT GROUP SA invests in and devel-ops high-luxury, landmark real estate projects, including 5-star hotels and luxury private hotel residences in both Switzerland and abroad. The company was created in 2007 to serve a niche property market not available currently in Switzerland, but proven to be in demand in other countries. Swiss Development Group partners with prestigious hotel groups such as Kempinski Hotels or Ritz-Carlton and leading luxury architects and designers. By redefining the scope and depth of luxury property development, the company creates the ultimate lifestyle options for clients.

MICHAEL GRAVES & ASSOCIATES has been in the forefront of architecture and design since AIA Gold Medalist Michael Graves founded his practice in 1964. Graves and the firms have received over 200 awards for design excellence.

WET (Water Entertainment Technologies) is a water feature design firm based in Los Angeles, California. WET is best known

for its 9-acre Fountains of Bellagio in Las Vegas, but the company has also designed over two hundred fountains and architectural water features in many parts of the world.

MARC-MICHAELS INTERIOR DESIGN Inc. specializes in comprehensive interior detailing and Space planning. The firm’s diverse and imaginative portfolio has been featured in numerous publications, and has garnered over 400 national and regional design awards.

D-SPA is the best known for engineering and implementation of the most modern and exclusive spa systems. D-Spa’s clients include international luxury hotel business as well as public thermal pools.

INITIAL is an innovative real estate and strategic planning company, bridging the worlds of creativity, research and business. Working globally for visionary developers from their Montreal, Canada based office.

GINZA PROJECT’S renowned restaurants provide high quality international cuisine with exceptional service and hospitality.

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Formula One double champion Sebastian Vettel has become the hero of the first global TV advertising campaign in the history of the brand Infiniti. We will be able to see it during the broadcast of the Monaco Grand Prix (May 26-27). The shooting took place in the beginning of March during the final pre-season sessions in Catalonia, just before the Geneva 2012 Motor Show.

AUTO

A CONCEPT CAR INFINITI EMERGE-E, which fully adheres to the Formula 1 values, was presented at the last Motor Show in Geneva. Also at the show, Andreas Sigl, Global Director of Infiniti Formula One, confirmed the release of a limited edition of the FX Sebastian Vettel crossover, which had first been shown as a concept at the 2011 Frankfurt Auto Show. An edition strictly limited to 200 units will be intended for sales in Europe and the Middle East. The announced car is 420 h.p., making this model the most powerful Infiniti ever sold in these regions. Although the exact price hasn’t been made public yet, it will also be the most expensive model.

There is simply no better place for the major players of the automotive industry to announce grand marketing and engineering contracts than the Geneva Motor Show. During the show in 2011 Infiniti declared the beginning of collaboration with Red Bull Racing team. The mention of Sebastian Vettel as the ambassador of the partnership project has drawn the attention of the world’s press. At that same show, champion of the Formula One in 2010 and 2011 seasons and Vice-President of Infiniti Andy Palmer, and Andreas Sigl, Head of Infiniti Formula One, have revealed the details of the cooperation between the two companies.

Andy Palmer noted that the partnership between Infiniti and Red Bull Racing will me more than a marketing move aimed at promoting the popularity of the brand within the automotive sports segment. He stressed that this collaboration is above all a unique engineering alliance between the two companies and that Infiniti will be providing the racing team with innovative creations and equipment.

INFINITI WINS WITH TWO BULLS

AS GLOBAL DIRECTOR for Infiniti Formula One Andreas Sigl is responsible for the global activation of the brand partnership with Red Bull Racing in Formula One across all Infiniti markets worldwide.PREVIOUSLY MR. SIGL was appointed General Manager of Global brand innovation and experimental marketing, as well as Head of Marketing Communications Europe where he was responsible for bringing the challenger brand Infiniti to the tough-est automotive luxury markets. Before moving to Europe, Andreas was the Head of Global Interactive Marketing for Nissan Motor Co., Ltd in Tokyo, Japan.ANDREAS HAS extensive corporate marketing experience with some of the world’s most valuable brands in various industry seg-ments in North America, Europe and Asia. Before joining Nissan he worked at Audi and held marketing leadership positions at Intel Corporation.MR. SIGL STUDIED Japanese and international manage-ment in Germany and at Keio University in Tokyo. He holds a MBA from Thunderbird, The Graduate School of International Management.ANDREAS SIGL lives at Lake Geneva, Switzerland with his wife Kerstin and their sons Christopher Joe and Marc Oliver.

WHO IS BEHIND THE PROJECT?

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RESTAURANT

In the Ozhegov dictionary the word “yornik” is defined

as a person eager to make fun of everything – a wag,

a joker, a rake. The word is almost forgotten, but the meaning

survives, there are lots of talanted “yorniks” among the

friends of the restaurant of the same name. The project was

eventually named after them. The portraits of great world-

famous yorniks (Francis Bacon, William Seward Burroughs, Vladimir Mayakovsky, Henry Miller, Eugène Ionesco) are

hanging on the walls of the restaurant. Having heard of the

creations originating in Moscow and being estimated equal

to the ones of the leading European chefs, myTime decides

to interview a yornik who is running the show in the new

magnetic spot on the restaurant map of Moscow.

DANIEL PHIPPARD was invited by Julia Vysotskaya from

London to no surprise: in the last 15 years the British cuisine

has made a giant leap making London the top among the

gastronomic capitals.

myTime: You were a cool chef in London. What made you move from the gastronomic paradise to Moscow? Why did you accept the offer of Julia Vysotskaya?D.P.: It didn’t take me long to decide to accept Julia’s offer. A smaller restaurant in the centre of a giant megalopolis? Unlimited freedom of a creative mind? This is definitely interesting. In Moscow the gastronomic landscape is a blank canvas for me after London, there’s room to paint anything you want and many things depend on you here.

myTime: What is your favourite Russian dish?D.P.: Borscht (laughing). It is fantastic. Guys that I work with in the kitchen make fantastic borscht. Love it.

myTime: What are the similarities and the differences between the British and the Russian cuisine?D.P.: There is obvious difference between the home-style cooking and the restaurant-style cuisine. I think right now British cuisine is far more advanced and sophisticated. There is a long way to go for Russia in that sense. As for the home-style cooking I think there are definite similarities. We eat plenty of meat and potatoes. Most Russian people can identify with that.

myTime: In London you can find almost every European and British seasonal produce. Is it possible to have seasonal cuisine here in Moscow?D.P.: Yes and no. The majority of what we’re using here in the wintertime is imported which is understandable. I am doing my best to find things locally sourced, but I have to admit there is almost nothing during the winter. Sometimes there are problems even with something as simple as tuna. We had to take it off the menu once since all the tuna which could be found in Moscow was frozen. I refuse to use frozen tuna, so we had to temporarily abandon it.

myTime: Your favourite wine in Yornik’s winelist?D.P.: I really don’t drink much red wine, so most of what I drink when I do drinking is white. My favourite at the moment is… (reading on the bottle) Bruno Rocca Langhe Chardonnay Cadet DOC 2009 and I can tell it is really really good.

myTime: What’s your favourite cocktail?D.P.: My favourite cocktail right now is Amaretto Sour made by our barman here. I like the way lemon compliments the sweet taste of amaretto.

myTime: How does humour correlate with gastronomy?D.P.: It is overall a very serious profession. To get things right, to aim for perfection but to never achieve it is quite serious and I find myself very serious in the kitchen.

myTime: Every time I look at what’s on the plate I can’t help thinking what you do is fun – you are constantly playing with ingredients, tastes, textures and colours – it is fascinating!D.P.: It’s not like making spaghetti Bolognese. We do have fun with what we do. But at the same time our deadlines are seconds and minutes not hours and days. Difference between a beautifully cooked piece of fish and badly cooked piece of fish is seconds.

BY A LONDON DANDYBORSCHRussian, page 54.

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