Yvonne Beck


Das Tegernsee

Between Heaven and Lake

High above lake Tegernsee, at a place between heaven and earth, the hotel of the same name invites its guests to a true well-being experience with stunning views at a unique location.

Das Tegernsee consists of five different buildings from diverse periods and in particular five different styles. The oldest part of the hotel complex and our favourite is the listed building Sengerschloss from the year 1842. The splendid art nouveau villa experienced an eventful time seeing both hardship and glamour. Following extensive refurbishment, the building has had a fresh new look for some time.

Two double rooms, eight suites and two exclusive restaurants have been renovated with loving attention to detail. Old meets new in a skillful symbiosis. An elegant fairy-tale castle with every imaginable comfort. In contrast the «Alpenchalets», newly built in 2016, are perfect for families. They are furnished

in  modern alpine style with a lot of wood, while the rooms in Herberge Quirin are inspired by the former servants’ rooms with their maritime flair and their puristic design. Again going back to former times, because while the nobility resided in the Sengerschloss, the former accommodation for the servants was in Herberge Quirin. Yes, even the guests reflect the design potpourri. Everyone is welcome here.

Delightful rooms with a view

Gourmets   in   particular   will   be   in   their   element   at   Das Tegernsee: Whether sampling haute cuisine in the «restaurant Senger» or innovative dishes with alpine products in the style of a modern sharing-concept in the «Alpenbrasserie» – no grounds for complaint here. The wine selection is excellent, and the very high quality culinary delicacies range from a traditional high mountain ravioli to boiled fillet of veal. Both restaurants share a breathtaking view of Lake Tegernsee and the finest cuisine; all managed by the executive chef Norman Fischer.

Feel- good sanctuary

The highlights of the hotel include the spa and wellness area on a total of 2,400 square metres. A panorama sauna for up to 40 guests with a view of the Tegernsee valley awaits you. The surrounding nature was the idea behind the spa concept, as is true for the entire building. The focus on the lake constantly plays a central role with clever use of selected materials from the area such as natural stone, limestone, driftwood, river pebbles and brushed oak. The classy recliners are from Dedon or Kettal and entice  you  to  relax.  The  white-blue  sky  above  you,  sparkling Lake Tegernsee below. If the word «dreamlike setting» did not already exist, it would have to be invented for this spa.

Conclusion:  Das Tegernsee  is the perfect  feel-good address for all those escaping the city and elevates the term relaxation to a completely new level. Hardly surprising that the nobility had their summer retreat here. Ah, life can be so sweet; especially in the Tegernsee valley…

Photos Copyrights: Das Tegernsee

The Gourmet – Nomad

Fabian Zbinden

At Nobu he cooked for Tom Cruise and Britney Spears. Now he can be found en route in Bern with his food truck, developing certified organic instant meals.

At the beginning of his culinary career Fabian Zbinden could hardly have envisaged chugging through Bern and surroundings in a Vespa car laden with stews. He completed his apprenticeship in the kitchen at the Grand Hotels Victoria-Jungfrau. And five years ago he was still working in Robert De Niro‘s world class restaurant Nobu, where he cooked for stars such as Madonna, Pink or the Beckhams. However when Qatar’s Crown Prince invited him to his 65-million-dollar villa in Bel Air to work as a private chef, Fabian packed his bags. He had had enough of life in the fast lane in the USA and returned to his home. His instinct told him to set up something new, this marked the start of the stew mobile, which he has now been running for almost four years.
“Only the very best in a pot, cooked fresh every day from local ingredients”, is his short, clear concept. Every day he cooks “Ribollita” – a viscous stew dish with lots of vegetables and beans, served in bread that he has had specially baked. The guests spoon their “Super soup” directly from the open loaf. Fabian considers the term “soup” to be somewhat unsuitable for his Ribollita. Soups are generally regarded as a starter; stews however are a meal in themselves that are enough to fill you up. And his success proves him right: he feeds roughly 60 guests a day with his “La Ribollita”.
“My present life is luxury. I am doing something that is fun, achieving things that have been going round in my head for some time. I do not want to go through life as tense as a number of other people.” Nevertheless, Fabian is extremely ambitious and wants to achieve a lot more in his lifetime, so he is already considering new ventures. He presented his latest highlight at the “Veggie World” in Zurich: a certified organic instant version of his stew dishes. These dishes mark his orientation back to a shelf product. They are prepared using boiling water, all ingredients are fresh, but keep up to one month in the fridge, despite the lack of any type of preservatives and additives. There is a vegan chilli and vegetable stew to choose from. Fabian definitely has a wealth of new ideas. We will certainly hear a lot more from him – wherever his journey leads him.

„I worked as a chef for twelve years – from Interlaken to L.A. – always with lots of passion for fresh products. But I wanted to be independent. I wanted to create something that did not yet exist and I always felt driven to return to simplicity“

Photos Copyrights: Fabian Zbinden

The Perfume Designer

Kilian Hennessy

The Descendant of a Cognac Dynasty, a fragrance Poet, relates brief stories that could come from Baudelaires » Les fleurs du mal«.

“The scent of a Cognac and the Different
ingredients do not differ so greatly from perfume production, as one would assume.”

Kilian Hennessy, offspring of the Hennessy dynasty and heir to a long lineage of cognac producers decided several years ago to return the art of perfume to its former glory. Since then he has been creating fragrances that are synonymous with class and elegance. Fragrances far removed from the world of the modern perfume industry, which frequently foregoes valuable ingredients due to budget constraints and far from synthetic molecules and cheap non-returnable packaging. Kilian came into contact with exquisite aromas and essences, with delightful woody notes and traditions early on in life. The scents in his family’s cognac cellars trained his senses for the beauty and diversity of fragrances to be found in nature.
His fragrances bear names such as “Liaisons Dangereuses”, “Playing with the Devil” or “Straight to Heaven”; they transport emotions such as love, passion and temptation – subjects that, in Kilian Hennessy’s opinion, define your life. He learned the perfume profession from the most renowned experts in the branch and worked for famous perfume houses. After having worked for Christian Dior, Paco Rabanne, Alexander McQueen and Giorgio Armani he founded his own company “By Kilian” almost ten years ago. Fully intentionally, he decided not to use his surname and instead to simply build on his first name. Kilian is very aware that a life with the name Hennessy has two sides. On one hand the connection to the world famous cognac dynasty from Château St-Brice in Cognac opens doors; on the other hand this name can be a considerable burden for anyone, who is not in the cognac business. However, Kilian became established and knows how to captivate with his perfume creations.
Kilian strives to attain the perfect fusion of art, luxury and elegance in his creations. He defines luxury as consistently developing products for eternity. Products that have the potential to become veritable classics; products in which the design honours the content. In a fast moving world he develops enduring values, which may just become the classics of tomorrow.

„It really is a shame
that not one Hennessy Family member works
anymore for Hennessy, because it was our
inheritance, our family tradition.
but I believe that I have found the right path for myself“

Photos Copyrights: By Kilian



Watson’s breakthrough came in 1973 with a picture that he still regards as the most significant of his career: Alfred Hitchcock with a plucked goose. Since then he has exposed thousands upon thousands of films and in the process covered almost every genre. He effortlessly switches between portraits, landscape photography, photo reports and fashion photography. While a number of his colleagues develop a certain look or concentrate on a certain subject, Watson consistently looks for the perfect solution for each new challenge. With his illustrated book “Morocco”, he created a visual hymn to the country and its people. He photographed the socks of the mummified Pharaoh Tutankhamen and passionately portrayed apes. Most recently he researched the phenomenon Las Vegas in all its aspects with provocative nude photographs, atmospherically dense views of late-night motels or desolate billboards in the expanse of Nevada.

He placed Grace Jones naked onto the back of her partner at the time, Dolph Lundgren, playfully undermining sexism and racism issues. He photographed the 19-year young Kate Moss squatting naked on the floor, which immediately triggered the observer’s protective instinct. His pictures always seek to communicate with the observer. Regardless of whether he is photographing the rich and famous or snake charmers in North Africa, cotton farmers in Benin or the lonely Scottish coast – his pictures captivate the viewer. No surprise that the photographer, who was born in Scotland and lives in New York, ranks as one of the greats in his business. His pictures of Sade, Mick Jagger and Jack Nicholson are viewed as icons of photography, characterised by their sophisticated composition and exceptional lighting concept. They raise the bar in portrait photography and make Albert Watson himself an icon of his art.


Photos Copyrights: Albert Watson,
Portrait Watson: Gloria Rodríguez

Stress Adieu!

Step off the treadmill

Leave everything behind you. Take time for yourself. Relax and unwind. Take a deep breath and simply live the present.

Time-outs are essential every now and then to avoid burnouts, a midlife crisis or even separations. Because there are moments in life when a retreat is the only option – away from the daily grind and hectic, creating distance from family and job, finding breathing space and discovering your own needs again. But taking some time-out does not oblige you to quit your job or travel around the world: only a few days or weeks away can work wonders.

On the path to yourself
Stress and hectic often characterise our daily lives. Walking a pilgrim trail provides the perfect balance. The expression «The journey is the goal» was never as fitting as when going on a pilgrimage. On the way you can consciously slow down and find your way back to your real self. The German comedian and presenter Hape Kerkeling made this choice several years ago. Following acute hearing loss and surgery he took time-out and went on a spiritual journey on the Camino de Santiago. Like him, hundreds of pilgrims from every confession, faith and ideology walk the path on a daily basis. They venture out on a journey that sometimes tests your physical and mental limits and nevertheless helps you to surpass yourself. A pilgrimage can be a spiritual journey, but does not have to be.

Silence is golden
Stress, traffic, communication or constant background music cause a noise level in our daily lives that can initially put a strain on our ears and later on our souls. There are only a few situations, for example in the deepest forest or at the top of the mountain, where we can really experience what the term silence means. This experience is an „insatiable“ need for a lot of people. A certain kind of silence can be found in the so-called monasteries of silence. As early as the middle ages the monk Bernhard from Trieste declared: „Only when we remove the noise, can the inner voice listen.“ Monasteries have always been places of silence. They provide time-out and spiritual respite to stress-burdened people seeking quiet. The seclusion in a monastery offers sanctuary from the hectic of everyday life, the constant flood of information and the pressure to perform. –>
–> No mobile, no small talk, no questions that have to be answered. Only oneself as conversation partner. It takes getting used to. But after a while you notice: If you don’t speak, you sensitise the five senses. True to the saying: „Talking is silver, silence is gold!“

The practice of yoga, meditation and breathing exercises quickly brings stress, suffered in the recent past, under control. A number of people travel to India with this in mind, to the birthplace of yoga and Ayurveda, to find their inner self. In 1968 The Beatles showed us how it’s done when they travelled to Rishikesh in the Ashram of the Maharishi Mahesh yogi, the creator of transcendental meditation, with an entourage of friends and followers to meditate there. Today people from all over the world still seek spiritual salvation in meditation, sacral songs, Ayurveda detoxification treatments and yoga practices. But be warned: Even if it sounds like a mini wellness break, it is no walk in the park. In particular in the Ashram you often have to walk a stony path to escape everyday life, leave stress behind you and ultimately gain new strength and find inner peace. The Beatles, who wanted to stay for three months, could not manage to maintain the strict regime of the Ashram. Ringo Star left after ten days, Paul McCartney stayed a month and John Lennon and George Harrison only managed half of the intended stay.

But whatever type of time-out you choose, the important thing is to find tranquillity. Because as soon as we begin to observe things from a distance they automatically become less important.




Photos Copyrights:  Shutterstock

Luxury camp in the Tanzanian outback

One Nature Nyaruswiga

The Nyaruswiga Safari Camp nestles in the African outback in Tanzania. Ideally
situated in the heart of the Serengeti, it offers a breath-taking view of boundless plains, surrounded by the majestic Nyaruswiga hills.

This unique destination is home to an almost surreal setting – for the rich diversity and millions of migratory African wild animals that traverse the expanse of the Serengeti plains every year. he Nyaruswiga Safari Camp sets new standards for an exciting Luxury-Safari-Camp-Dimension. Each of the 13 luxury tents is equipped with a four-poster bed, its own bathroom and a spacious veranda. The camp leaves nothing to be desired. ADAM talked to Hani Saliba, Chief Executive Officer, One Nature Hotels & Resorts, about luxury and sustainability.

Mr Saliba, your resort has redefined the standard of luxury in the African safari world – what sets you apart from other resorts?

One Nature Nyaruswiga is not only super luxurious but is also constructed exclusively from the best, ethically justifiable materials. The resort is smart and only reliant on our solar-hybrid energy system. It boasts an outstanding design and has been developed with the commitment to being the best camp in the world, using exclusively the best materials, technology and procedures. We are particularly proud of the attention to detail, a highly discernible feature of One Nature Nyaruswiga. Even the smallest item in the camp has been perfected over a long period. Everything from the smallest accessory to the largest piece of furniture has been manufactured or purchased from environmentally friendly and sustainable sources. However, we don’t consider ourselves in competition with other camps, but as a standard and incentive for others to follow our example.

In all honesty: Can you be environmentally friendly and luxurious at the same time?

Yes! We have proven that in our Nyaruswiga Camp and we are now committed to guaranteeing that all One Nature Resorts are proof that luxury, environmental friendliness and sustainability go hand in hand. That is our primary objective and is one of the company’s core values.

What is your exact contribution to sustainability and how do you put it into practice?

We can talk about the reduction of our carbon footprint, our state-of-the-art solar parks or about all our recyclable and ethically irreproachable materials, which we use. In general we believe that we make the greatest impact when we embody for others what we can do with regard to sustainability, either within their own four walls or in a company. When our guests become aware that we take these matters seriously, when they hear our presentations, they too will see how easy it is – and what a high level of quality presents itself when we live an environmentally friendly life … One Nature Nyaruswiga is real, you can touch sustainability, see and comprehend how resource-saving furniture, ecological paper, solar parks and energy-saving lights work and how it is when glass bottles are filled directly in the hotel. Guests can immerse themselves in these experiences and feel connected – this is a true incentive to follow our example. One Nature Hotels & Resorts advocate the ethos that we do not own the earth but are guardians for future generations.

Green Luxury

One Nature Hotels & Resorts is a luxurious boutique hotel group, which is represented worldwide at the most exotic destinations offering incomparable natural experiences – driven by the passion of playing a part in a positive change in the world. Every One Nature-Resort shows its guests what an authentic natural experience feels like in a genuinely natural way, without sacrificing a high level of service and luxury.





Photos Copyrights:  One Nature Hotels & Resorts ,

Food pairing


Lamb with chocolate sauce has become a classic. But combinations like beef with popcorn, pea-potato-mash with vanilla oil and jam or chocolate mousse with fried onions and bacon are also on the menus of hip restaurants. More and more chefs are dedicating themselves to Food Pairing. The wildest combinations are created, opening up a new, surprising world of taste.

How does it work?

The four senses influence our tongues, noses, ears and eyes, to indicate whether a dish tastes good or not. The tongue differentiates between the various flavours sweet, salty, sour, bitter and umami (meaty, hearty). Then there’s the pungency, which is perceived by the heat and pain sensors, but cannot strictly be termed as a taste. The nose senses the aromas, smells and fragrances – the more sensitive the nose, the better it can discern taste. The eyes provide the visual impression, the ears the acoustic sensation. Only when all four senses are combined can we assess the overall result, the taste.

Food Pairing is about finding out which flavours complement each other and form a harmonious entity when paired. The rule: the more similar two products are with regard to their flavour the better they match. Food Pairing is harmony within the same flavour group. In the past suitable combinations used to be the result of experimentation in the kitchen, today they can be determined in the laboratory. When the flavour DNA has been decoded it is possible to say which exact products suit and to what level. In Food Completing one decisive ingredient is added, the so-called contrast food, which exhibits a completely different flavour structure. A scientifically perfect dish could then for example look like this: Peas plus potatoes equals harmony. The addition of apricot jam and vanilla oil equals contrast.

World-class coffee meets Haute Cuisine

Even coffee is no longer just for drinking or in desserts, but also for cooking. The hot stimulant gives a lot of dishes that extra kick. If we consider that coffee contains more than 800 different flavours, it goes without saying that we use it as a spice. Its broad flavour spectrum is developed primarily during the noble art of coffee roasting. This evokes mainly roasting and nut flavours, peppery roasted aromas, traces of vanilla and clove as well as smoky and caramel flavours. Espresso & Co. give sauces and marinades that certain something. Chili con Carne for example becomes an unforgettable taste experience when a dash of espresso is added. Salmon and scallops are ideal partners in the aroma tango. They naturally have a light, sweet aroma, which harmonises with the coffee and its roasted flavours perfectly.

As part of the Nespresso Gourmet Weeks in October gourmets have the chance to get to know and savour culinary delicacies in top restaurants. The culinary experiences are uniquely complemented by exceptional Grand Crus from Nespresso. During the gourmet weeks top chefs create very special menus with one thing in common: They are all refined with special coffee from Nespresso.Thanks to Food Pairing, new, surprising worlds of taste come to life – things are never dull in the culinary world!

It all began in the fat duck …The origins of Food Pairing can be traced back to the British chef Heston Blumenthal, who began experimenting in the 90s with different flavours. Because of this, his restaurant «The Fat Duck» in Bray/England was named the best restaurant in the world twelve years ago. His menu included combinations such as white chocolate with caviar, chocolate muffin with blue cheese or oysters with kiwi.





Photos Copyrights:  Nespresso, Shutterstock




In autumn Cosiness is written with a capital C. We sink into mountains of cushions, snuggle up with blankets, wear fluffy materials and light candles. The time to relish chilling without having a guilty conscience has finally arrived.

Cosy Home
The trend researcher Faith Popcorn predicted the „Cocooning“ trend in the 90s. The term derives from the English word for “pupating”, creating a cocoon. However the penchant for homeliness has nothing to do with sitting alone on the couch in a tracksuit, but is primarily a style of furnishing and a lifestyle, which brings privacy to the fore, literally abounds in hospitality and priorities cosiness. People look for stylish security in their own home and build a cosy nest year after year. Cushions, plaids, chandeliers, shag-pile carpets, sheepskins, woollen blankets and fireplaces are important furnishing elements. Fashion designers have been aware of this trend for some time and delight us with oversize jackets and lots of knitwear. Light, cosy knitted garments with a generous cut define the trend. The materials are light and luxurious. Alpaca, wool and cashmere warm our bodies.

All in fine style
Cashmere and cocooning belong together like rainy autumn days and hot chocolate. Because cashmere wool is wonderfully warm, super light and particularly soft on our skin – no wonder we love to wrap it around us. Cashmere wool is obtained from the under wool of the Cashmere goat. This super fine wool is combed through extremely gently and carefully using a hooked comb. Each goat gives only 100-150 g of wool. The wool obtained from four goats over one year is required to produce one pullover. This also explains the high price of Cashmere products, but the feel-good factor is worth every penny!

„Autumn is always our best time“
Johann Wolfgang von Goethe




Photos Copyrights: Loro Piana, Hermès, Zimmerli, Shutterstock

Treetop enthusiasts Treehouses

The concept of scaling a tree for protection or simply to look at the earth from a different perspective is as old as mankind itself. And those, who have already stayed the night in a treehouse, know what a magical feeling it is to rest gently swaying between heaven and earth.

More and more people are fulfilling their childhood dream, a dream that presumably many share: their own treehouse with all the trimmings. Whether romantic, modern, rustic or stylish, treehouses can assume so many shapes and sizes, only our imagination dictates the boundaries. They are a little ode to an alternative lifestyle.


Almost everyone loves the smell of fresh wood and not only children dream of a cosy nest high up in the trees, amidst a sea of leaves. Your own realm at a lofty height, an oasis far from annoying neighbours and with a different view of the world. High above everyday rationality and worries, a treehouse offers the chance to pamper your body and soul on a well-deserved mini holiday. Treehouses exude a sense of freedom and adventure. They offer space for dreams and aspirations. They are houses without a foundation while remaining firmly rooted.

North-America has a particularly strong treehouse tradition. The USA can attribute this to their background as an immigrant country, in which the people often had to make a home for themselves in an unconventional setting. The size of the country and the immense, open landscapes provide the best possibilities for experimental construction in the countryside. Treehouses that are built here differ primarily from their European relations in their size and habitability. A number of them are multi-storeyed and can be lived in all year round. These houses have moved on from the rope ladder and plywood era. And the trend towards your own treetop house is sweeping over to Europe.

Dream homes in the treetops

The price of this lofty dream? From 25,000 Swiss francs upwards and your own «garden» with trees. Ideal trees are mature oak, beech, lime trees, ash and chestnut. Not every tree is suitable for a treehouse. In the case of smaller trees the weight should be distributed between several trees. The trees should be healthy and neither be in their first nor last phase of life, as they have to support the weight of the house and its inhabitants. If you want to focus on luxury, you can hire a treehouse specialist such as the American Pete Nelson. He and his team build veritable palaces high above the ground – superbly equipped living areas to the value of several 100,000 francs. For example, a bathing complex with a whirlpool, a cosy fireplace or a sun deck with a panoramic view: Pete Nelson fulfils people’s private treehouse dreams. The imagination knows almost no limits when you live high up in the trees.

If you don’t have your own plot of land for a treehouse you can book into a treehouse hotel or room. Treehouses for rent prove highly popular throughout the world:

For couples in love:
For families:
For design enthusiasts:
For the adventurous:





Photos Copyrights: Shutterstock, Inredningsgruppen, Alaisdair Jardine, Shutterstock, Tom Chudleigh, Pete Nelson, Andreas Wenning, Åke Elson Lindman


Chess is simple and complicated at the same time, because reasoning and not luck is the decisive factor if you want to win.

Your game is only as good as your worst move

(Dan Heisman)

Chess is relatively simple to learn, as it is based on only a few rules. Nevertheless it is one of the most complex board games in the world. After only two moves there can be over 70,000 possible different positions. The number of possible game sequences is several times higher. Therefore the more positions a chess player knows, the better his chances of anticipating his opponent’s moves in advance. So what is needed is a good helping of intuition as well as knowledge and the skill to make combinations. However, what really accounts for the fascination of this ancient game with its countless game sequences and sole objective of defeating the opponent’s king?


The existence of the game of chess can be traced back to the year 500 AD. It is unclear how and where it originated exactly. As the starting position of the chess figures corresponds to the individual positions of the Indian army at the time, it can be assumed that it spread from the North of India in all directions. However, it takes its name from the Persian: «Shah» is still the Persian word for «King» today; «mat» means «helpless» in Persian. The modern version of chess has travelled the globe during its fifteen hundred year development. Rules, symbols and a number of national and cultural features from Eastern and Western cultures have become part of the game in that time. The game was most popular among knights. As early as the 11th century it was one of the seven skills of the knights, in addition to riding, swimming, shooting, wrestling, bird-catching and string instruments. In contrast to the other skills practiced by the knights, chess was a chamber sport for winter evenings and bad weather. At the latest by the end of the 13th century, chess had spread from the court to the courtyards.


However, those who played chess up to the 18th century stood out from the populace and formed a privileged minority, as they were both wealthy and educated. Chess was considered something special, a luxurious pastime for idlers. And you do need time for this game, when you consider that the longest chess game took over 20 hours with 269 moves. Philosophers such as Voltaire, Jean-Jacques Rousseau or Napoleon Bonaparte went to great lengths to improve their chess game. They often visited the Paris Café de la Régence, where François André Philidor and other champions of their time socialised. And even today the «Game of kings» remains highly popular. Because as Schopenhauer stated: «The game of chess surpasses all other games to the extent that Chimborazo surpasses a dung heap.»


Chess was the benchmark for artificial intelligence for a long period of time. Programmes such as «Fritz Chess» can play to such a high level because the computer has the capacity to analyse several million moves in one second. The computer Deep Blue, which beat Gary Kasparow, the chess world champion at the time, in 1997, even managed 100 million moves per second. Nevertheless there have been only a few occasions when a computer has beaten a professional chess player. People may think slower than computers, but apparently not any less effectively. No one will ever master chess completely – with its openings, tricks and millions of game sequences. And that is exactly the factor that gives it its particular appeal.


Statistically seen white wins more often than black, approximately 54 percent of games. The reason for this is that white opens the game and as such has a time advantage in the development of the pieces.


Problem chess is a special variation on the classic chess game. In contrast to two parties playing each other, a chess composer designs and publishes a chess problem, which has to be solved. In other words: Chess without a partner. Chess composition is primarily a matter of aesthetic criteria.

There are no good or bad players. There are only good or bad moves.”

Siegbert Tarrasch



Photos Copyrights: Shutterstock