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Experience

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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