Category

Experience

Category

When the attempt is worthwhile

In 2009 Porsche presented the Gran Turismo Panamera, the first series-production, four-seater model in the company’s history. 12 years later it is clear that it was worth taking the risk.

Almost a quarter of a million models sold, that figure sends out a clear message: the last attempt was worth it. When Porsche presented the Gran Turismo Panamera in 2009, some fans were not immediately enthusiastic. A saloon with a large boot and space for 5 people? This type of model was hardly entitled to bear the Porsche name. Porsche and especially the Porsche 911 are synonymous with two-seater sports cars – emergency seats are not really seats. And you also do not really need a boot; the PS concealed under the bonnet makes it possible to travel around half the world in just one day.

Nevertheless in 2009 Porsche were ready to go into series production. With a model that combined the performance of a sports car with the luxury and variability of a travel saloon. And because it was unusual, no effort was spared in the presentation. Media from all over the world arrived on 19th April 2009 at the 94th floor of the World Financial Center in Shanghai to celebrate the premier of the Panamera. The ride in the elevator, in this case up to 400 metres high, took only one minute. No one could have guessed that for several hours that day more than 60 employees had taken the car up in the same elevator in an upright position and using whatever means necessary, even a sleigh.

Dr. Michael Steiner, Porsche director for research and development and at the time first series director for the Panamera made the statement, based on Wiedeking‘s height and his firm objective that the Panamera should not be longer than five metres, but should still provide the absolute maximum space:

When things do not always work out on the first go

G1 is the internal name for the first Panamera model, of which ultimately over 161, 000 models in total were sold worldwide, before the model gained a successor. Incidentally, the G1 had diverse predecessors that however did not make it past the «prototype» status. The concept «A Porsche for four» appeared for the first time in the 50s. Based on the 356, a car was created that had an elongated wheelbase, enlarged doors and a raised roof at the rear. The 530 was however abandoned again quickly to create the roughly 250 mm extended 928 about 30 years later, which Ferry Porsche received as a present on his 75th birthday and which he drove with passion, fast and frequently. It however did not make it to the shops, just like its successor, the 989. The high development costs brought an end to the project of the four-door Porsche for the time being. But, as is well known, hope dies last.

When giving up is not an option

At the beginning of the new millennium a decision was made, after thorough market research, to begin again. This can be merited not least to the fact that Dr. Wendelin Wiedeking, former chairman of the board of management at Porsche, again deliberated on a Porsche with four seats. An anecdote on this subject from Dr. Michael Steiner, Porsche director for research and development and first series director for the Panamera: „It is actually true that Dr. Wiedeking often took a seat in the seat boxes and later in vehicles during the construction stage, generally in the back. He asked for as much room there as he considered being appropriate for his size. Sitting in the back was a completely new experience for us all. Dr. Wiedeking even commissioned that a report be written to him from the back seat to see what it felt like. These experiences were highly beneficial for development. We came to appreciate that four people could sit in the car and could talk normally at an extremely high travel speed. The comfort of the Panamera at high speed was phenomenal.“

When the best three elements transform into just one car

In the end the three concepts for the first series production, 4-door and seater from Porsche were named: Mirage, Meteor and Phantom. The objective was to create a hatchback saloon that would  captivate with driving dynamics and space, but is fully entitled to bear the «Porsche» logo. Michael Mauer, manager of Style Porsche, remembers: «We wanted to construct a four-seater sports car with an aerodynamic roofline, large tailgate and hatchback.» And true to the motto «Three become one » the best elements of the three concept models were combined to form one complete work and it was given the name «Panamera», derived from the Mexican long-distance race «Carrera Panamericana», in which only 5-seater saloons are allowed at the start.

When sporty does not rule out ecological

To date the Panamera has sold around a quarter of a million times. Not only the G1 model had numerous descendants, in 2016 a completely revised model generation came off the production line. Even more sporty and elegant, but no less Porsche. Because even if a Panamera feels like a powerful fellow with dimensions that should not be underestimated – especially when parking in a tight underground garage space – it is and remains a sports car. And even if it no longer lives on petrol, but is en route as a hybrid. Porsche describes it as a «unique symbiosis of contrasts». In combination with the 136 PS electric motor as well as the eight-speed dual-clutch transmission of the Panamera, the 4S E-Hybrid with its V6-biturbo aggregate of 440 PS yields an overall performance of 560 PS. It cannot be claimed that sports car, saloon and electro–model are mutually exclusive.

When sporty remains the benchmark

The Panamera models – both hybrid and non-hybrid – are now produced in Leipzig and it is certain that the first fully electric compact SUV will celebrate its birthday there in this decade. However, at the same time Porsche remains synonymous with PS and sportiness. «We are consistently progressing on the path to integration », claims Albrecht Reimold, director of production and logistics at Porsche AG. «The expansion gives us the chance to produce petrol, hybrid and pure electric vehicles on one line in the future.» And therefore the Panamera will also become a little stronger with each model. 700 PS is currently the measuring line and no one asks anymore whether the Panamera really deserves the Porsche name. It does deserve it – in the fast lane.

Holy Trinity

The Dins Santi Taura restaurant was recently awarded a Michelin star. The head chef demonstrates his culinary skills and the gastronomic experience with three things: authenticity, perspectives and exclusive ingredients.

Santi Taura has dedicated itself to the study of the origins of Majorcan cuisine and the preservation of traditional recipes. The Michelin distinction is the culmination of his many years of work. “When there is a story surrounding the dish, the guest appreciates it much more”, according to the head chef.

He produces dishes that manifest his passion for old recipes. To the delight of the connoisseurs. Santi Taura does not invent anything and only cooks things that are anchored in gastronomic history. He gets his products from the region and consequently presents his guests with the richness of Majorcan island.

One of the characteristic dishes is “Panada de Peix de roca”, a traditonal rock fish pate, which many consider to be one of the oldest recipes on the island. “Porcella amb Anfós”, another unique dish, fuses the sea and the mountains and uses the finest cuts of pork from Can Company, one of the most esteemed producers of black pork and yellow sea bass on the island. The talented chef opened the DINS in 2016 in an old carpenter’s workshop, offering unparalleled tasting menus. Success was not long in coming and a move to the five star hotel El Llorenç Parc de la Mar was on the agenda. The patron of island cuisine conjures up unique, culinary experiences with his crew.
www.grupsantitaura.com

The El Llorenç Parc de la Mar lies in the heart of La Calatrava, one of the oldest districts in Palma. The modern hotel opened in 2020 and offers 33 exclusive guest rooms and an Infinity Pool on the multi-level rooftop terrace with a cocktail bar. Whether relaxing on the deckchairs in Balinese style or dropping in for a drink, the guests can enjoy the sweeping view of the bay of Palma, the cathedral and the charming rooftops in the old city. The spa facilities offer treatments with the Spanish luxury brand Natura Bissé and an indoor pool.
www.elllorenc.com

Photos Copyrights: Restaurant DINS Santi Taura & Hotel Llorenc de la Mar, Tarek Serraj

The world of Assouline

Books carry us away from home to distant lands. In our heads the most beautiful places are created and fantastic areas on the edge of the imaginable are formed through surreal dream worlds. On the next few pages you will be immersed in Chateau Life – the new photo book from Assouline – and enter into a culinary dream. The French have been extolled as culinary experts for a long time. The emphasis is particularly on the time they spend together around the table. Jane Webster and her Australian family live in Château Bosgouet in Normandy and have adopted the tradition of the French table with surprise and joy at every turn. From strolling around the market, to setting the table through to the use of a vegetable garden. Their adventures are captured here through the sophisticated eye of the photographer Robyn Lea.

Baked French Cheesecake

Herb Gourgéres

Orange Marmalade Soufflé

Smoked Salmon Pâté

Soupe de Petits Pois

The dining room of Château du Thil in Graves, Bordeaux.

Doris’s Courgette Bread

Moules à la Normande

CHÂTEAU LIFE: Cuisine and style in the french countryside
By Jane Webster with original photography by Robyn Lea
Publisher: Assouline
WWW.ASSOULINE.COM

Masterpieces

Die “Impossible Collection” from Assouline is more than a collection of printed words and pictures; it is an homage to the exceptional

Books are an integral part of our past and present; Prosper and Martine Assouline are in full agreement on this point. They are also something that will become more beautiful in the future, because books are simply valuable. From this viewpoint the couple jointly founded its own brand in the mid 90s or rather opened their own library, by starting to create the books that they had always sought. Their “Impossible Collection” is certainly not a bargain buy, if we can express it so casually, but it is definitely a treasure chest for all the literary aesthetes among us.

“The virtual world needs tangible things.”

– Martine Assouline

Pablo Picasso: The Impossible Collection

100 works and a man whose name is known even to small children. If any artist influenced the 20th century, then it was Pablo Picasso. This work is the literary collection that no one in the world can own in its entirety.

Chanel: The Impossible Collection

The book is a literary museum, a curated selection of 100 iconic and characteristic looks from the Chanel house, from the timeless little black dress to the perfectly finished tweed suit – decisively influenced by the great Karl (Lagerfeld).

Rolex: The Impossible Collection

No other brand embodies the epitome of the luxury watch more than a Rolex. They have all found their place in this work, the special examples of these unique chronographs.

Formula 1: The Impossible Collection

What began in 1950 as a Gentlemen’s Club is today a global circus with millions of fans, watching the horsepower fireballs, that dual round for round with only milliseconds separating them, spellbound. This is their story.

The Impossible Collection of Bentley

In 1919 when Walter Owen Bentley founded his company it was not to build the fastest car but the best car. This unparalleled anthology outlines how unerringly, elegantly and stylishly he managed to achieve this over the last 10 decades.

The Impossible Collection of Wine 

Enrico Bernado – The best Sommelier both on an Italian and international scale made his dream of the ultimate wine cellar come true with this book and compiled all wines that are not to be surpassed for quality, rarity and exclusivity.

Photos Copyrights: © Assouline, Robyn Lea

A journey to myself.

The Chenot method combines wellness with the latest scientific findings to provide an optimal balance for each guest by applying a customized programme. Individual nutrition counselling is as much a natural part of the philosophy as the personal trainer in the fitness studio. I thought I would treat myself to this special customized programme to attain that well-deserved sense of esteem too.

Harmony is my motto. I would like in particular that the effect of this break extends beyond the duration of my stay in a Health Wellness Retreat, which is why I meticulously researched what exactly would fit my needs and decided on the Detox programme at Chenot Palace in Weggis. The hotel is situated at the foot of the Swiss Alps, on the shore of picturesque Lake Lucerne in an elegant, stately building. Exactly the spot for those seeking relaxation, like myself. The renowned hotel attracts its guests with programmes of prevention and rejuvenating the body. I do, after all, want to stay young and age slowly. The modern web presence, the presentation and explanation of the individual treatments and the visual imagery of the dishes are highly appealing and since I live near Zurich, it is also a welcome and well-situated route for me. The one-week stay was good for me; I put together a diary here for all those who wish to emulate me. So, armed with my handbook, this adventure can now begin for you too…

Day of arrival (Thursday, 17.12.20)
I arrive at midday and am given a heartfelt welcome. I am provided with my weekly plan and my handbook, so I know when I must appear where. My first treatments begin late afternoon, so I have enough time to familiarize myself with the hotel.

My journey to myself begins at 15:00 with a medical consultation. The Chenot medical team check my curative history then we discuss my needs and objectives. The detoxification of my body and an overall improvement in my well-being are the first priority and I am prescribed an individual treatment plan.

Then it was evening and time for dinner:
«If you want to live healthily and slow down the aging process, you cannot avoid the subject of nutrition ». Therefore the following applies here: no alcohol, no caffeine, no salt, no animal fats. The Chenot diet plan plays a key role in the Chenot Method® and is also based on scientific findings. As part of the calorie-reduced, plant-based Detox diet I consume approximately 850 calories per day.

«You need inner harmony to attain a healthy body.» Henri Chenot

Day 1 (FR, 18.12)
After a fruit-laden breakfast with barley coffee accompaniment, I set off for my first therapy sessions. The schedule for today: Bio energetic check-up, stress examination, full-body photobiomodulation, hydro-aromatherapy, energetic massage. I will explain what all of this is in detail over the next few days.

Day 2 19.12
My kick start into the day begins with a bio energetic treatment. Stimulation from a laser beam, which restores the energy balance in the body. After this year my muscles do hurt and I suffer from headaches. The medical staff also prescribes an acupuncture treatment for me today. It is intended to relieve my neuropathic pain and my migraine. I have the feeling that my energy channels, which have got out of balance are in «Panta Rhei» again. One hour of Pilates successfully rounds off my programme today.

Day 3 20.12.
I begin with an intravenous ozone treatment (specially enriched infusion cocktail with high doses of antioxidants), followed by hydro-aromatherapy and finally a medical check-up. Before I go to dinner, I indulge in neuro-acoustic treatments for deep relaxation.

Day 4 21.12
I have a sober start to the day with colon-hydrotherapy. It rinses the large intestine, channelling waste and toxins out of the body. This cleansing provides the body with new energy and strengthens my ailing immune system.

Day 5 22.12
A good morning starts with a self-training session, the so-called HRV-Biofeedback Training. It provides systematic relaxation and improves the performance of the parasympathetic nervous system. After it I feel healthy, strong and energized. I only have one other treatment today, at minus 110 degrees and for the entire body. Cryotherapy is an extremely effective method for relieving chronic pains and simultaneously improving sleep quality. An effect that, in my opinion, continues for a long time.

Day of departure 23.12
Wistfully, with a lot of positive thoughts of my stay in this dynamic vitality complex, I take my leave after a hydro-aromatherapy treatment. My bath water is blended with essential oils and the balanced water pressure and temperature stimulate my circulation and the lymph flow. A regeneration treatment after my own heart.

We are in a time of constant change and are confronted with new challenges every day. To ensure that life is worth living, we should integrate even the smallest changes into our everyday lives. “Creativity and pleasure in what we do are the key to happiness.” The words of the architect Davide Macullo, who is responsible for the design of the Chenot Palace Weggis, remain in my head like a motto, long after my departure.

From far away we see a form, close up a journey to a number of things and on the inside a world of emotions and inspirations.

In the next ADAM THE MAGAZINE edition, published April 2021, you can read an interview with the COO and scientific director, Dr. George Gaitanos. He has made it his goal to continuously expand the leadership role in the preventative and regenerative Health Wellness movement, which integrates health and wellness.

Images ©: Chenot®

Link to download the brochure:

https://issuu.com/chenotpalaceweggis/docs/chenot_palace_weggis_brochure_de?fr=sOGE5MjIxODA4MjE

Contact:
CHENOT PALACE WEGGIS

Hertensteinstrasse 34
6353 Weggis
+41 41 255 20 00
info@chenotpalaceweggis.com
www.chenotpalaceweggis.com

Complete Bliss

Our current six favourite restaurants

No plans this evening? Then we know what you can do. You do have plans? No problem, this is better! We will show you our current favourite restaurants in Zurich and surroundings.

Maison Manesse

Feel like a little lavender-mascarpone crème with blueberry ice cream? Preceding that for example gnocchi with mushrooms and spruce shoots or mangalica pork chops or cod with Jerusalem artichokes, saffron pear, chanterelle mushrooms and sesame. You will be spoilt for choice. The wise connoisseur orders the Maison Experience consisting of six courses with the accompanying alcoholic beverage and can leave the Michelin extolled restaurant hours later with a warm stomach and the comforting knowledge of not having missed anything.

Maison Manesse
Hopfenstrasse 2, 8045 Zürich
info@maisonmanesse.ch
+41 44 462 01 01
www.maisonmanesse.ch
15 Gault-Millau-Points
1 Michelin-Star

Bauernschänke

”Sharing is caring“ is the motto in Bauernschänke in Niederdorf. On the menu: pork belly gröstel (fried potatoes with meat) with Shiso radish and lettuce, aubergine Tatar with herb salad and crisp bread or braised meat ravioli with sage butter and parmesan and other delicious dishes from the head chef and linker of senses, Nenad Mlinarevic. The dishes are made to share, of course it could be the case that you, once you have tried it, are no longer in the mood to share.

Restaurant Bauernschänke
Rindermarkt 24, 8001 Zürich
hunger@bauernschaenke.ch
+41 44 262 41 30
www.bauernschaenke.ch
15 Gault-Millau-Points

Huusbeiz

Huusbeiz is located between Lochergut and Albisriederplatz on Badenerstrasse. It is a stylish and extremely comfortable local pub with honest, good Swiss cuisine. Metzgete (traditional hearty dish with warm blood and liver sausage and boiled pork) is on offer in Huusbeiz from 12th until 14th November in line with the „Nose to Tail“ philosophy. It is served in the form of an elegant 5-course menu and promises – to quote those making the dishes – a big mess. The whole menu costs 94 Swiss francs; if the accompanying wine is served, there is a supplement of 49 Swiss francs.

Huusbeiz
Badenerstrasse 310, 8004 Zürich
+41 43 931 77 90
www.huusbeiz.ch

Gamper

Gamper restaurant welcomes its guests from Wednesday until Saturday. You cannot book a table, just call in spontaneously. In general, a table opens up after a short waiting time (at the wine bar) and Gamper is always worth the wait. The dishes by Marius Frehner are seasonal and strongly reduced to the basics like everything in Gamper. There is no menu; instead a sensational 5-course surprise menu is served.

Gamper
Nietengasse 1, 8004 Zürich
+41 44 221 11 77
www.gamper-restaurant.ch
15 Gault-Millau-Points

Trube Zollikon

Trube in Zollikon, directly beside a small cheese shop, captivates with an inviting atmosphere and tasteful furnishings. You actually feel at home here before you have even sat down. The gourmet cuisine by Claudio Obrecht then ensures that you will want to stay seated for as long as possible. Such is life: You sometimes get what you expect – you often do not – and in rare cases you get much more. Then you order ricotta gnocchi and think to yourself, the restaurant has 14 Gault Millau points so they will be really good gnocchi, but then, then they are the best you have ever had in your life.

Trube Zollikon
Alte Landstrasse 94, 8702 Zollikon
info@trubezollikon.ch
+41 44 390 11 60
www.trubezollikon.ch
14 Gault-Millau-Points

Fedt

When you enter Fedt (Danish: cool), you immediately comprehend: Those responsible here are passionate about what they do. The concept is aimed towards vegetarian and vegan cuisine that surprises and delights. The Churros on caramel for example are simply a poem, however in no way outshine the other dishes. The pop-up is open until 18th December – and will then hopefully remain forever. And if it is the case, that the joy you give to others comes back to you, then the head chef and innovator, Alain Pinto, must be a very happy man, because his dishes promise pure joy.

Fedt
Brauerstrasse 37, 8004 Zürich
eat@fedt.ch
+41 44 888 88 08
www.fedt.ch

Photos Copyrights: Maison Manesse, Bauernschänke, Fedt, Bauernschänke, Depositphotos, Huusbeiz, Gamper, Trube Zollikon, Fest

Daniel Craig – The best Bond ever

In “No Time to Die” Daniel Craig once again saves the world. It is his last performance as James Bond – and hopefully just the beginning of our ADAM THE MAGAZINE cover heroe.

With a budget of 250 million US dollars, ”No Time to Die“ is the most expensive Bond film to date and Daniel Craig’s last. For 14 years the 52-year-old was the official secret agent 007 – and in many people’s opinion the best of all. That could not have been predicted. During filming for “Casino Royale” in 2006 outraged fans took to the streets and called for a boycott. They demanded a new, better casting of their favourite agent. Craig, according to widespread prejudice at the time was too ugly to play Bond. His face was allegedly too broad, his mouth too thin, his nose too bulbous – and in general, he was too blond. Craig, in turn, refused to dye his hair black and pacified the sceptics with simulated calm that they should wait for the result and then judge. “I had given 110 percent from the outset, claimed Craig, and then that became 115.” The decision for the part preceded unsettling discord: “I was afraid I would ruin my career.” But then he forced himself on, out of fear that he would otherwise end up in a pub drunk asking himself the most tormenting of all questions: What would have been if… and if only I had.

Daniel Craig with his gas flame blue eyes reinvented James Bond; he gave him a soul. For the first time in history Bond had a back story wound, a trauma, a past, this Bond loves, cries and almost dies. That makes him vulnerable and as such more attractive than all his predecessors. Craig’s Bond is broken and still stronger than every Bond before him. The British actor gave up smoking for the role – a battle! – and put on 20 pounds of muscles. We marvelled at him for the first time in “Casino Royale”, getting out of the water in short, blue swimming shorts. A balancing act that could have virtually deteriorated from super cool to ridiculous, but then Daniel Craig would not be Daniel Craig. Nevertheless, he did feel like a performing monkey: “Acting is at its best when you don’t have to be concerned with your outward appearance – that’s not possible with Bond.”

Daniel Craig first grew up in Liverpool, later in Hoylake with his mother and his stepfather in an artist’s environment. As early as the age of six he was interested in acting. He learnt his trade at the Guildhall School of Music & Drama in London. He was a waiter and helped in restaurant kitchens to makes ends meet. He had his first commercial success in 2004 in “Layer Cake”, in which he played a drug dealer. One year later he played in Steven Spielberg‘s five times Oscar nominated work “Munich” about the Olympic assassination attempt in Munich in the seventies. Then came “Casino Royale”. When he heard that he had been accepted for the part, he immediately went out in search of a bar and had the barman mix him his first pull through Martini. In 2008, two years later, the sequel “Quantum of Solace” by Marc Forster was released in cinemas, but it did not manage to continue the success of its predecessor. In the same year, Craig appeared in “Defiance”, which caused contention among critics. His performance in the American Stieg Larsson adaption “The Girl with the Dragon Tattoo” was remarkable as the investigative journalist Mikael Blomkvist alongside the equally wonderful Rooney Mara as the justice-seeking hacker, who is the driving force here and virtually occupies the “Bond part”. Ultimately she is the one who breaks the baddie’s neck as well as all those who get in her way in the meantime.

The slightly greying Craig finds he is too old to play the current Bond. He took it easier during filming, partly for the sake of his wife, Rachel Weisz, who refers to the Bond set as a boxing ring. He has had too many wounds already. Fittingly, Bond is in retirement in “No Time to Die” and enjoying the sweetness of not doing anything on Jamaica, when an old friend from the CIA asks him for help. A kidnapped scientist has to be rescued. Bond obliges. It is the famous “last job”, which is larger and more dangerous than anything before. Producer, Barbara Broccoli, does not want to answer the question of how the story around James Bond should continue: «It’s horrible to even think about it.» But everyone knows too well, Daniel Craig has raised the bar incredibly high.

Brief filmography – an excerpt:

“The power of One” (1992) by John G. Avildsen
“Elizabeth” (1998) by Shekhar Kapur
“Lara Croft: Tomb Raider” (2001) by Simon West
“Road to Perdition” (2002) by Sam Mendes
“Layer Cake” (2004) by Matthew Vaughn
“The Jacket” (2005) by John Maybury
“Munich” (2005) by Steven Spielberg
“James Bond 007: Casino Royale” (2006) by Martin Campbell,* BAFTA award nomination
“The Golden Compass” (2007) by Chris Weitz
“James Bond 007: Quantum of Solace” by Marc Forster
“Defiance” (2008) by Edward Zwick

„Cowboys & Aliens“ (2011) von Jon Favreau
„The Girl with the Dragon Tattoo“ (2011) von David Fincher
„James Bond 007: Skyfall“ (2012) von Sam Mendes
„James Bond 007: Spectre“ (2015) von Sam Mendes
„Star Wars: The Force Awakens“ (2015) von J. J. Abrams
„Knives Out“ (2019) von Rian Johnson, *Golden-Globe-Nominierung
„James Bond 007: No Time to Die“ (2021) von Cary Joji Fukunaga

Photos Copyrights: UPI Media, DANJAQ, LLC AND MGM , FRANCO ORIGLIA, RUSH PHOTGRAPHY

Resurrection of a Legend

La Réserve Eden au Lac Zurich

One would expect a feeling of peace, of having arrived, but in La Réserve Eden au Lac Zurich it feels different. The 5-star hotel in Philippe Starck Design oozes a spirit of adventure and the urge to discover. And there are certainly plenty of exciting things to discover behind the historical walls.

In a prominent location, directly on the shore of Lake Zurich the former traditional house Eden au Lac now shines in new splendour. And bears a new name: La Réserve. Star designer, Philippe Starck, has given the 5-star luxury hotel a new face. The pretty façade with the lion’s heads and historic sculptures have remained in their entirety. The major change took place on the interior. Here you are met by red, planed wood like on a ship’s hull, oars, lying around as if they have been forgotten after a regatta, a collection of ship’s keels set in resin, bronze fórcole and oar forks from Venetian gondolas. The entire interior has been recreated like an elegant yacht club and emits an ambiance of thrilling sophistication. One has the feeling of having been invited to an adventure, of which you are not certain where it is leading, but you are certain that you want to experience it.

There are forty rooms and suites, which are divided into eight categories. Starck designed the rooms in the upper stories like ship’s cabins for seafarers on shore leave. Only, the stylish luxury version. There are two restaurants ensuring splendid culinary experiences. The owners of Eden Kitchen & Bar hope that it will soon become the Zurich “In Place», a lively meeting point. In the open kitchen, Marco Ortolani and his team conjure up veritable culinary pleasures, delicacies from all over the world and of course also local specialities such as Züri-Gschnätzlets with Rösti. The glass lift leads to La Muña. On the sixth storey, you have a 360-degree panorama view of the historic Zurich city centre, the lake and the distant Alps. On the replanted rooftops, you can listen to the rhythmic breaking of the waves and inhale the fresh breeze from the lake. Japanese-Peruvian specialities are served by the chef, Miya Gunji, under huge awnings. There is a choice between raw (crudo) and warm (caliente) dishes, such as tuna-ceviche or beef-entrecôte on truffle-teriyaki sauce. Inside the restaurant there are comfortable sofas in light leather on Persian style carpets. Now and then your eye meets a secret object that fills you with the urge to travel. The actual secret is however in the preparation of the fabulous dishes and cocktails. They will remain in your memory, like absolutely everything else here, for a long time to come.

La Réserve Eden au Lac Zurich, Utoquai 45, 8008 Zürich, +41 44 266 25 25, info@lareserve-zurich.com, www.lareserve-zurich.com

Photos Copyrights: La Réserve Eden au Lac Zurich

Autumn Reading Pleasure

Six favourite books

Touching, enriching books are vehicles for the imagination; it is not majorly significant where the books transport the reader: they can thrill us with a journey around the world or straight through life and at best, they always penetrate our very core a little. These are our six favourite books in the past few months …

1. Der Junge, der Maulwurf, der Fuchs und das Pferd

A boy, alone and with a head full of questions, meets a mole that is always avidly looking for cake, is small, but fearless and achieves great things, a fox that is deliberately quiet, because life has hurt him, and a horse with wings. They journey together through the wilderness and overcome the storm, which like every storm had to come sooner or later. The work was written and illustrated by Charlie Mackesy and marks the fulfilment of his dream. It is a work that has the capacity to obliterate even the most stubborn cloud of worry, leaving the reader in tears of joy.

List Hardcover, 128 Pages
by Charlie Mackesy, www.ullstein-buchverlage.de

2. Draußen gehen

Thoughts are thieves. But not these thoughts. These thoughts are at one with nature. Instead of sitting in a closed room staring at a screen and intensely forcing inspiration, Christian Sauer – Author and Coach for creativity – animates his readers to follow the title of his latest book and simply: to go outside and not only get good ideas in the process but also to find themselves. „Draussen gehen“ is possibly the first book of its kind that you have read, one more reason to go out and buy it.

Linenband, 176 Pages
by Christian Sauer, www.typografie.de

3. Die Parade

This story takes place in an anonymous country torn apart by civil war and is about two nameless construction workers about which the reader will never discover a great deal. Their mission: to level a road within twelve days, on which a parade is to take place, and in so doing connect the poor south with the rich north. While one of the protagonists is meticulously committed to the job in hand to ensure that he can return home as quickly as possible, the other is in search of adventure and easy sex. In „The Parade“ Dave Eggers once again shows that he is one of the most influential authors of our time.

192 Pages
by Dave Eggers, www.kiwi-verlag.de

4. Baedeker’s Handbuch für Schnellreisende

Did you know that it was once was common – or at least recommended – to have sixty bottles of French red wine in your luggage on a journey to Egypt? And that tourists in India should not travel without their own washbasin? Or that it was discouraged to drink cow’s milk in Switzerland without mixing Cognac into it? These and numerous other strange, highly amusing travel insights from the historic Baedeker travel guides have now been compiled in one work: „Baederker’s Handbuch für Schnellreisende“.

384 Pages
by Christian Koch und Hasso Spode, www.mairdumont.com

5. Wir sind das Klima

In his bestseller „Eating animals“ the American author, Jonathan Safran Foer, caused a sensation on a worldwide scale and motivated countless people to become vegetarian. The reprehensibility of mass livestock farming is now also the central theme of his latest work, which is dedicated to climate change. Foer reminds us of the power and necessity of joint action and instances a number of clear, successful examples which should be our motivation and are easily implemented

336 Pages
by Jonathan Safran Foer,  www.kiwi-verlag.de

6. Ein Rundgang durch die Wunderkammer der deutschen Sprache

Tones of desire, begetting mother, assassinating buffer – there is actually nothing disreputable about this strange Germanization by the poet Philipp von Zesen, what is really meant is simply: Music, Nature and Pistols. This and other bizarre rarities can be found in „Ein Rundgang durch die Wunderkammer der deutschen Sprache“ and you will become aware that the German language is more diverse than almost any other. This book truly revels in its beauty, strangeness and wonderful manifestations. From anagrams and palindromes to visual baroque poems through to the present. An entertaining read for word wizards with a love for the German language

Hardcover, 320 Pages
by Thomas Böhm und Carsten Pfeiffer, www.daskulturellegedaechtnis.de

Photos Copyrights: Ullstein Verlag, Verlag Hermann Schmidt, Amélie Cordier, DuMont Reiseverlag/Karl Baedeker Verlag, Verlag Kiepenheuer & Witsch, Verlag das kulturelle Gedächtnis

Paradise in the “Canton of the Grisons”

The “Bündner Herrschaft” is the Burgundy of Switzerland

Golden larches, blue mountain lakes, white peaks and the canton’s typical delicacies and exquisite wines: There are 42 different type of grape in the Canton of the Grisons along the Rhine, from Glänsch to Malans. Blauburgunder and Pinot Noir are particularly popular. In recent years, the Pinot Noir world championship title went no less than six times to the Canton of the Grisons. Enough reason to take a closer look…

The Donatsch Winery

In Malans, the most southerly village in the Canton of the Grisons with the oldest vineyards, the Donatsch have been pressing exquisite wines, which have long been featuring on the wine lists in the best restaurants, for five generations. Thomas Donatsch planted Chardonnay and Pinot Blanc vines as early as the seventies, getting him into trouble with the authorities. Today his son, Martin Donatsch, twice Pinot Noir world champion, takes care of the superb wines, which can be relished in the in-house wine tavern, Zum Ochsen. Accompanied by Alpine Cheese, Salsiz (air-cured raw sausage) and local barley soup with 19 Gault Millau points.

www.donatsch.info

The Gantenbein Winery

On the edge of the wine-growing village of Fläsch in the Canton of the Grisons, Martha and Daniel Gantenbein make wine that sells on a worldwide scale. One bottle costs over 100 francs. And because they produce in small amounts, it is generally sold out. Quality is more important than quantity and to attain the best quality they make no compromises. For example, the Pinot Noir is no longer filtered or pumped but flows based on the force of gravity. The Pinot Noir claims the largest area in the vineyard, five hectares, Chardonnay is grown on one hectare and Riesling on 0.5 acres. In the modern reception room à table there is only cooking on request, but then to the specific wishes of the customer and to a high standard.

www.gantenbeinwein.com

Giani Boner Wine Producer

In the former monastery dome, directly beside the village church, Giani Boner is in the third generation of producers of red and white wines and in particular the speciality Completer. The vines of this indigenous grape variety are over one hundred years old. Golden yellow in the glass and with an opulent bouquet, Completer reveals a veritable firework of flavours. Maturity is between 5 and 25 years.

www.gianiboner.ch

Alter Torkel – Huus vom Bündner Wii

Fine Dining is a common term that can be found on every website, in Jenins, however, you can experience Fine Wineing. Here in the Alten Torkel, where top chefs are regular patrons, the wine determines the meal and not vice versa. The guest initially selects the flavour of the wine from the menu, then what the head chef, David Esser, recommends with it. This could be a light Rhine Riesling with beef Carpaccio, truffle crème and rocket. Followed by a velvety Completer with mushroom ravioli, a Pinot Noir Unique with Acquerello saffron risotto and scallops, fennel and parmesan and finally a Sauvignon Noble with peaches and white chocolate. There may be other ways to relish life, but this one is hard to beat.

www.alter-torkel.ch

Restaurant Schlüssel

In Restaurant Schlüssel in Mels you have the pleasure of experiencing hearty and at the same time light star cuisine. The king of veal cheeks, Seppi Kalberer, cooked for decades in the historical Patrizierhaus, now his youngest son, Roger Kalberer, has taken his place. The guests dine in the Nidberg room with pine-green wooden panelled walls, tastefully decorated in Biedermeier style. Specialities a la carte or 3 to 7 course menus are served, distinguished with 17 Gault Millau points and a Michelin star.

www.schluesselmels.ch

Restaurant Adler

Restaurant Adler is in the wine-growing village of Fläsch, has 15 Gault Millau points and was voted by the Guide Michelin as one of the most beautiful locations. In autumn there are local game specialities on the menu. Fresh from the hunt. Top chef, Siggi Tschurtschenthaler’s motto: Take 40 percent pleasure, add 30 percent dreams, spice it up with 10 percent exuberance and taste it with 30 percent gratitude. All that makes a wonderful dish – prepared with 110 percent zest for life and passion.

www.adlerflaesch.ch

Photos Copyrights: Graubünden Ferien, Obrist und Partner Grafikerinnen & Grafiker, Weingut Donatsch, Weingut Gantenbein, Alter Torkel, Restaurant Adler, Graubünden Tourismus