A boyhood dream becomes a reality for men

Dinosaurs may be extinct, but FORD has brought the Ranger Raptor back to life

As a child I much preferred scampering around in the garden than doing jigsaw puzzles at home. Then in adolescence I developed a passion for cars. Now as a grown man I have had the pleasure of experiencing the perfect symbiosis between the outdoor and a vehicle:
The FORD Ranger Raptor.

When I was 20 years old, my friend drove me to a quarry for the first time in his old off-road truck. Up the hills, down the slopes, climbing boulders, getting round the mud holes. We attempted to push the vehicle to its limits and finally sank up to the door handle in mud. We had fun and were also certain that even in an off-road truck not everything is possible.

30 years later and I was given the chance to drive the FORD Ranger Raptor – the flagship of the FORD Ranger line – and realized that I had been wrong. The broad front and the brawny appearance would enrapture any “petrol head“. The elegant interior is comfortable and has a very clear layout. Everything is in the right place and is easily accessible.
When accelerating you hardly notice the gear changes of the finely tuned 10-speed automatic transmission. Despite the pick-up‘s size and weight it provides an easy and uncomplicated driving experience.
But the real fun starts with the 7 perfectly designed drive modes for all terrains. Standing in front of a steep scree slope with large boulders, I think to myself: impossible! Then I put the vehicle into “Rock climbing“ mode (front and rear differentials are locked) and let the car do almost everything itself. With only slight corrections to the steering wheel, the FORD Ranger Raptor achieves the sheer impossible and climbs up the boulders unfazed. I cheer and grin – I’ve never experienced anything quite like this.

I experience the same level of perfection when driving down a descent. The engineers have done a fantastic job. In the “Baja Mode“ the sound, chassis tuning and the shock absorber tracks change. I courageously accelerate on my way to the small hill and quickly take my foot off the accelerator again at the top, then all 4 wheels are airborne and I gently land back on the ground a moment later.
Until now I thought that there is a limit to everything, but after one day in this perfectly constructed work and fun machine FORD has proven to me that nothing is impossible.

Thank you for letting me live this dream!

The new Ranger Raptor extends the powerful Ford Performance model family.
Fans in North America will be acquainted with the model name “Raptor“. Ford uses this name for selected high-performance pick-ups and commercial vehicles – beginning with the F-150 SVT Raptor of the first generation, which was specially tuned for high speeds off-road. The Ranger Raptor, developed by Ford Performance, was launched onto various global markets, including Europe, in 2018 and gained a new fan base among the hard-core friends of off-road flatbed trucks.

Photo Copyrights: Ford Motor Company (Switzerland) SA

Passionate about sleep

Swedish Excellence and the ambition to build the best beds in the world is innate to the people at “Hästens”. The fabulous beds are characterised by natural materials, old-fashioned craftsmanship and the company’s distinctive DNA, the “blue check” pattern.

The world is changing but the dedication to craftsmanship remains. This has been the philosophy at Hästens since its foundation in 1852 and the company has been perfecting its craft for generations in its in-house atelier in Köping, Sweden. The beds are nothing without the established craft and the craft is only as good as those who practice it. Sleep is the most natural thing in the world and this is also the reason why the beds are only manufactured from the same natural materials as in the beginning when the first beds were made: cotton, linen, horsehair and pure wool. Natural materials have a number of advantages for healthy sleep – including the property of supporting and relieving your body so the blood can circulate freely. They simultaneously allow air to circulante around your body, lower the temperature and as such help you to fall asleep quicker and to remain in a state of deep sleep longer.

A work of art in the bedroom
A masterpiece is not the end but a new beginning because at the exact moment when a bed is completed, work begins on the next bed. At Hästens it never stops and this is the reason why the company is also open to new approaches and creative minds of our time driven by inspiration. What would we create if an architect designed a bed or we would take our inspiration from the world of Haute Couture? Or perhaps a designer who is inspired by different cultures from throughout the world? Legendary designs are not achieved by sitting around idly, but by working together on a highly creative level.

Bed manufacture broke new ground when the Canadian designer Ferris Rafauli Wege presented a bed which ranked as one of the most exclusive beds in the world – the Grand Vividus. Rafauli, who is known globally for his innovative projects for luxury apartments, wanted to improve the design of the most comfortable bed in the world, by making it an architectonic statement that would transform any bedroom into a splendid and opulent chamber. With its finest leather, polished wood, nubuck and brass decoration and its elegant architectural lines, the Grand Vividus is showcased as a work of art and majestic focus of every bedroom.

In a world full of dreamers
«It is the master of ultimate luxury. There is no-one who presents the traditions we have at Hästens better than Rafauli», claims Jan Ryde, CEO and fifth generation owner of Hästens. On the occasion of the 170 anniversary of the company this year, the collaboration with Rafauli was continued and a new chapter began in the Hästens history, which is dedicated to the «drēmǝr». Drēmǝr are inspiring people who do more than just dream and lead a conventional life. They are conscious of their inner greatness and make their dreams, both small and large, come true. This is the impetus for the drēmǝr being launched on the market on the day of the anniversary and is simultaneously intended to embody six generations of dreams, achievements, excellence, mission and mastery for the traditional company. Of course this bed was also manufactured with meticulous craftsmanship and completed with unique textiles designed by Ferris Rafauli – the same material used for the Grand Vividus. Rafauli’s basic principle is simple and goes like this, «creations should be timeless but still correspond to our time. My designs play with and arouse the senses in their opulence and extravagance, but remain classical and formal».

Photos Copyrights: Hästens

An excellent alliance

Perrier-Jouët and the GUIDE Michelin celebrate the chefs of the world together

Perrier-Jouët – for more than 200 years, the champagne house has been standing for perfection, elegance and unconditional love for exquisite artisanship. The maison is synonymous with the making of great wines and the refinement of the Chardonnay grapes. The elegant and flowery flavour of the cuvées is their unmistakable hallmark. The same goes for the prestigious Perrier-Jouët Belle Epoque, whose bottles are engraved with the white anemone of “Art Nouveau” pioneer, Émile Gallé, based upon the close relations to the art scene.

Cuisines with star level

The Michelin Guide has been awarding for not yet 200 years, but about 100 years already, its stars every year, thus acknowledging the extraordinary achievements of chefs all over the world. What once began as a repair shop guide for French motorists in 1900, is the red book most anticipated by chefs worldwide today. The Michelin Guide, which by now is published in various country versions, no longer deals with four wheels and their maintenance. The people responsible for the publication of the book in various country-specific versions decide every year on the excellence served in cuisines all over the world. Once a year, it is announced during a festive ceremony what stars are confirmed or whose magic cuisine may celebrate being awarded one or more new stars.

A new partner for culinary highlights

In 2022 the event for the publication of the Swiss Michelin Guide was held at the traditional École Hôtelière de Lausanne. The representatives not only revealed the secret surrounding the stars. They also announced that there will be a close collaboration with the French Champagne label Perrier-Jouët in the future.

We are standing for a community of passionate gourmets and friends.

Stefan Heilemann

Excellent Ambassador

One who is glad to be inspired by the excellence of Perrier-Jouët happens to be starred chef Stefan Heilemann. The chef at the traditional hotel WIDDER in Zurich not only is the brand ambassador of Perrier-Jouët, but he loves to refine his dishes with a drop of champagne. The «Heilemann’s poached Oysters x Perrier-Jouët blanc de blancs» is a real highlight served by the cook.

Here is the recipe from the Chef of the Year 2021

Images: Perrier Jouët / Pernod Ricard

Perrier-Jouët and Guide Michelin

A partnership dedicated to excellence

For roughly 100 years the French Guide Michelin has been awarding its stars and as such acknowledging the exceptional achievements of head chefs worldwide. The ceremony itself, which takes place once a year and in which existing stars are reaffirmed, new stars are awarded for the first time or also no longer awarded, is therefore always an absolute highlight – and a tense, emotional experience for the culinary wizards in the kitchen. This year the event took place at the traditional École hôtelière de Lausanne.

During the ceremony the responsible parties not only revealed the secret of the star recipients, but officially introduced Perrier-Jouët as partner of the Guide Michelin Switzerland. The objective of the collaboration with the exclusive Champagne company is to promote creativity within the local culinary scene and to provide a stage for aspiring talents.

Perrier-Jouët represents the development of major wines and is synonymous with the refinement of the Chardonnay vine. Founded in 1811 in Epernay, to date eight cellar masters have shaped its history. And guarded the secret behind the unique cuvée. With the very first taste you can distinguish the elegant, flowery panache, which has inspired numerous head chefs to include the Champagne in their recipes. In Switzerland these include Rolf Fliegauf from the ECCO in Ascona and Jeroen Achtien in the SENS restaurant in Vitznauerhof. Stefan Heilemann, who currently holds two Michelin stars and 18 Gault Millau points, also created a very special oyster dish. In this case you may and should cook it yourself.

Here is the recipe from the Chef of the Year 2021

Images: Perrier Jouët / Pernod Ricard


Fast, durable and strong – fully electronic sports cars are the sparkling highlight in the electric car world and now you can enjoy the almost silent driving pleasure over increasingly longer distances.

From zero to one hundred in 3.7 seconds, 598 horsepower under the hood, fully electric and a range of up to 504 kilometers –that is the Taycan GTS Sport Tourismo. When Porsche presented the first model of the Taycan in 2019, it was a milestone in the history of the company. And in the history of the sports car. An electric speedster that does not have to look for the next power socket after just a few kilometers to feed the hundreds of horsepower. The Taycan has wholeheartedly earned the attribute «sporty». Virtually without a sound it accelerates up to 250 km/h – when officially permitted – defying every criticism that a fully electronic vehicle can never earn the title «Sports car».

Since as early as 2014, fully electric sports cars have been competing in the FIA Formula E Championship. It was only a matter of time before the technology would make it onto the roads as a series vehicle. Nevertheless, it was still difficult to imagine. The issue of distance coverage remains to this day criteria number one together with the charging options, when it comes down to purchasing an electric car. And that a car with hundreds of horsepower can drive hundreds of kilometers at top speeds, well – it was never a certainty.

No way? And all of a sudden it’s here!

The car manufacturers proved us wrong and bestowed on us pure driving pleasure. And they are not stopping there; the number of models is constantly increasing. Lexus just recently presented its fans with the new horsepower-laden and fully electric vehicle. Currently without a name, but they promise a sprint from zero to hundred in a low two-second range and a coverage distance of up to 700 km. Then there is also the Audi RS e-tron GT. It also leaves 400 km behind it with one charge, also accelerates from zero to one hundred in 3.7 seconds, has over 475 horsepower and is 80 percent charged in roughly 22 minutes.

In May 2021 it was also made known that in 2026 a fully electric Lamborghini would come off the production line. There have also been reports from Maranello. At Ferrari they are working under the name  «Project F244» on the first 100-percent E-Model. It should be manufactured in 2024. It will resemble the new Purosangue, so they say in Italy. And it will be the new and first SUV from the Italian sports car legend.

And let us, of course, not forget the Tesla Roadster. It manages zero to one hundred in 2.1 seconds. It drives a maximum of 400 km/h and has a coverage distance of up to 1000 km! And just to make sure that everyone can see how much fun it is to drive this car, the roof is made of glass and can be removed. It’s hard to envisage more fun. Simply electrifying.

Photos Copyrights: Tesla, Audi, Porsche, Lexus

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.

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.

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


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:


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6353 Weggis
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