General

Giovanni

punchin — Mon, 09 Nov 2009 10:20:00 +0000

Giovanni, 47 West 55th Street.

Located in Midtown Manhattan at 47 West 55th Street between 5th and 6th Avenues, Giovanni is open for lunch and dinner seven days a week from 11:30am-11pm. Currently, Giovanni accepts all major credit cards. For more information on private parties and reservations, please call 212-262-2828. www.giovanni-restaurant.com.

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Review by Nancy Walman

Award-winning website, Punchin-dot-com, features the Walman Report and reviews of restaurants, travel, wine and theater. In celebration of its 15th year in business, new bright colors and flavors are being added to the offerings at the Midtown Manhattan Northern Italian restaurant known as Giovanni. Chef Patrick brings over 30 years of culinary experience to the table that began with classical training in his hometown of Florence. It is his recognized straightforward, flavorful food that he brings to Giovanni.

Butternut Squash Soup with Amaretti Cookies and Caramelized Balsamic Vinegar is a creamy, tasty starter with crunch. While Calamari stewed with chickpeas, spinach and Barolo wine served over croutons offers tender, delicate bites of succulent, savory squid. One of the newest and boldest dishes on the Pasta menu is the in-house produced Spinach Tagliolini with Wild Boar Ragout and Cocoa. For the ultra-gourmand, Risotto with Porcini Mushrooms and Black Truffle Ragout is delicious.

The chef’s healthy, light cooking is showcased in (Whole) Roasted Sea Bream with rosemary and garlic that is finished with high-quality olive oil. All of the greens, salads, poultry, and milk-fed veal are organic, and diners soon will be able to take part in monthly wine dinners, 5-course meals with wine pairings from the 500-bottle cellar.

Giovanni Reinvents Itself:
New Chef Brings Straightforward, Flavorful Fare to Classic Italian Eatery

In celebration of its 15th year in business, new bright colors and flavors are being added to the offerings at the Midtown Manhattan eatery that is the Kitchen of Northern Italy also known as Giovanni.

Chef Patrick Nuti brings over 30 years of culinary experience to the table that began with classical training in his hometown of Florence, Italy. In recent years, after opening Petrosino and Canapa on the Lower East Side to critical acclaim, The New York Times described his cuisine best, “The chef, Patrick Nuti, rolls out lively, forthright dishes that are unmarred by fussiness or pretension.” He went on to be Executive Chef at Osteria del Circo owned by Le Cirque as well as the upscale Italian eatery, I Trulli owned by the Marzovilla family.

It is his recognized straightforward, flavorful food that he brings to Giovanni. Passato di zucca gialla con amaretti e balsamico caramellato, Butternut Squash Soup with Amaretti Cookies and Caramelized Balsamic Vinegar is a creamy, tasty starter with crunch. While Inzimino di calamari e ceci al Barolo sul crostone, Calamari stewed with chickpeas, spinach and Barolo wine served over crouton offers tender, delicate bites of succulent, savory squid. For diners opting to begin with house-cured meats, they would do well with the fantastic Bresaola con patate bollite, prezzemolo e olio tartufato – Traditional cured beef from Trentino region with potato salad and truffle oil.

One of the newest and boldest dishes on the Paste E Risotti menu is the in-house produced Tagliolini verdi al ragu di Cinghiale e Cioccolata – Spinach Tagliolini with Wild Boar Ragout and Cocoa. For the ultra-gourmand, the Risotto ai Funghi Porcini e Tartufo Nero – Risotto with Porcini Mushrooms and Black Truffle Ragout is sure to sate their wild mushroom side and provide precisely al dente carnaroli rice.

Patrick Nuti showcases his healthy, light cooking in the Secondi option of Orata Intera al Forno con Rosmarino – (Whole) Roasted Sea Bream with rosemary and garlic that is finished with high-quality olive oil (never butter) that lets the fresh flavor speak for itself. All of the greens, salads, poultry, and milk-fed veal are organic at Giovanni, a philosophy that continues with the new impeccably prepared entrée of Costoletta di Maiale al Finocchio – 18 oz. Grilled Berkshire Organic Pork Chop with Fennel Seeds.

The chef’s credo of less butter, more olive oil (extra-virgin and others) along with his technique of using vegetable-based sauces and broths instead of cream and butter is exemplified in his Salmone al Pistacchio e Polenta – Pistachio-Crusted Salmon served with Soft Polenta.

Northern Italy, more specifically the Trentino region is where the man who gives his name to the restaurant was born. Over his memorable career, Giovanni Francescotti has served the likes of Bruce Springsteen and Artist Jasper Johns. He was actively involved in the formation and opening of Castellano’s, the restaurant that wrote the book on Italian cuisine for New York City in the 1980s. It was the first establishment to bring over four chefs from Harry’s Bar in Venice. Giovanni went on to get high praise after opening Maruzzella on the Upper East Side of Manhattan.

Mr. Francescotti personally oversees the beverage program at Giovanni that includes an extensive grappa, single-malt scotch, bourbon and port list. They are all housed behind a long, elegant marble top bar that is the genuine article from Italy. But even more impressive is the list of 500 wines available by the bottle; a list that has received the Wine Spectator Award of Excellence every year the restaurant has been open. Giovanni is all about pairing wines with Chef Patrick Nuti’s down-to-earth, perfectly seasoned food. Always available, and rotating monthly, are a wide variety of wines by the glass, so you can be sure to find a splendid match for any plate.

Diners soon will be able to take part in monthly wine dinners, 5-course meals with wine pairings from the 500-bottle cellar. The first offering will include a repast highlighting wild mushrooms for the month of October.

Giovanni also offers a price fixed 3-course lunch and pre-theater dinner from 11:30am to 7pm that includes a light main dish choice of Filetto di Branzino alla Triestina – Filet of sea bass in a cherry tomato sauce with herbs.

Designer Arturo Leone, of London and Rome, hand-painted the Pavilion Room with a Roman tent on the walls and cupids on the ceiling. This beautiful room is part of the main dining area that seats up to 130 guests. Upstairs at Giovanni are two party rooms including the Card Room that can serve up to 70 people and is adorned with life-size Italian tarot cards. Also on the 2nd floor is the Club Room that can accommodate up to 30 people at separate tables, or 18 people together at a custom-made United Nations style round table. In addition, adjacent to the Card Room is an outdoor deck that provides a smokers’ paradise.

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47 West 55th Street, btw fifth and sixth avenues, 212.262.2828

Fabio Piccolo Fiore

punchin — Mon, 09 Nov 2009 09:04:00 +0000

Fabio Piccolo Fiore o 230 East 44th Street, NYC 10017 o Tel. 212.922.0581

Fabio Piccolo Fiore is located in Midtown Manhattan at 230 East 44th Street between 2nd and 3rd Avenues, and is open for lunch and dinner Monday through Thursday from 12:00pm-10:30pm, and Fridays from 12:00pm-11:00pm. They are also open from 4:00pm-12:00am on Saturdays and 4:00pm-9:30pm on Sundays. For more information on private parties and reservations, please call 212-922-0581 or visit www.fabiopiccolofiore.com.

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Review By Nancy Walman

Fabio Piccolo Fiore: The Little Flower of Midtown Manhattan

Owner Nick Nubile always dreamt about opening a restaurant to show off the wonderful cuisine that his home region of Abruzzi, Italy so abundantly offers. It was only when he met Chef Fabio Hakill that he realized his dream could finally come to fruition. The two have come together to create Fabio Piccolo Fiore, a unique midtown gem that focuses on the light and fresh fares of central Italy.

The restaurant takes its name from an old Italian song, Piccolo Fiore, which wistfully asks, “Why are you going around the world when you have someone who loves you here?” Indeed, there’s no need to go around the world-Chef Fabio is creating fantastic Italian food here in Manhattan.

Should you be interested in seeing the sights of Italy as well, Fabio and Nubile have their bases covered. Diners can take in the art of the Italian Renaissance as they dine in the main dining room, where vibrantly colored replicas of Raphael, Da Vinci, and Bronzino adorn the walls. The setting certainly has references to Old World Italy, but it also manages to retain modern touches that give it an upscale, contemporary vibe.

In the kitchen, Chef Fabio focuses on delivering art of a whole other level. There, he executes the recipes and techniques that he has been perfecting since his days as a young culinary student at the San Giovanni culinary school in his hometown of Rome, Italy. Realizing his potential as a chef after entering a national cooking competition, Chef Fabio passionately worked his way through the kitchens of the highly acclaimed restaurants Il Caminetto and Il Matriciano in Rome before making his way to the famous Parkside Restaurant in Queens. He injects pride and passion into every dish he serves, and his main desire, above all, has always been to see his customers leave happy.

To do this, Chef Fabio offers to bring personalized service into the kitchen by going off the menu at diners’ requests. Can’t decide between two meat dishes?

Fabio will give you half of each. Still craving Chicken Parmigiana but not finding it on the menu? Let Fabio know, and he will indulge you. No matter what you desire, Chef Fabio will make every effort to guarantee your satisfaction. No tricks, no gimmicks, just quality ingredients and passionately executed food at a fair and reasonable cost.

Chef Fabio’s willingness to go off the menu by no means implies that the menu is anything shy of comprehensive. Indeed, most diners will find themselves unable to choose between the many options that the menu offers. Unlike many other Italian restaurants, Chef Fabio’s menu veers away from the traditional Northern and Southern fares. Instead, he focuses on the lighter, fresher, flavors typical in the central regions of Tuscany and Abruzzi.

Take, for instance, his Clams alla Tiziano, an appetizer of clams sautéed with lemon and fresh scallions in white wine. Without the clutter of heavy sauce or overbearing flavors. This is true, too, of the Misto di Nettuno, which comes laden with shrimp, octopus, and squid. Indeed, all the flavors are genuinely Italian.

But Chef Fabio’s strengths are best displayed in the way he works with pasta. It is here that his innovative menu truly comes to life, with dishes such as the Pasta alla Chef, a homemade fettucini with porcini mushrooms and truffle sauce that’s finished tableside in a wheel of Grana Padano by Chef Fabio himself. The technique is unusual and entertaining, but the result is truly enticing.

Another house creation, the Fettucini alla Nicola, blends the wonderful flavors of veal, fresh tomato, mushrooms, and herbs to create a completely unique, cream-less sauce. Fabio’s mastery of pasta is truly indisputable.

Fabio Piccolo Fiore’s menu doesn’t quit at pasta, though, as Chef Fabio is equally proud of his ability to prepare fish. This is most evident with the Cartoccio, a red snapper cooked with fresh tomatoes, baked potatoes, capers, olives, and herbs. It’s light and aromatic-a mark of success for any fish lover. The Tonno alla Fabio, a pepper crusted tuna with shallots and a balsamic vinegar reduction, is equally successful.

Fabio Piccolo Fiore’s menu doesn’t quit at pasta, though, as Chef Fabio is equally proud of his ability to prepare fish. This is For those with heartier appetites, Chef Fabio is quick to recommend the Veal Toscano, the Tuscan cousin to the well-known Veal Milanese. The veal is still breaded, but is then topped with chopped salad, avocado, and fresh mozzarella for a fresher and more vibrant flavor profile. The truly indulgent will find pleasure with the large selection of steak and lamb dishes, such as the Bistecca Fiorentina and the Filleto al Pepe Verde, a tender filet mignon with green peppercorns and brandy.

To finish your meal on a sweet note, Fabio Piccolo Fiore features a wonderful selection of homemade desserts that ranges from a light and airy Tiramisu to the Chef’s Special Dessert with homemade coconut gelato, fresh fruit, Grand Marnier, and mint leaves.

Maitre’D Tiziano Maiella is quick to point out that Abruzzi and Tuscany offer more than just delicious food-indeed, the wine list at Fabio Piccolo Fiore proves that these regions also offer a brilliant selection of wines. Tiziano, who has honed his sommelier skills through ten years of education in Italy, France and Switzerland, selected the wines to parallel the “journey through Italy” that diners experience in their food selections. Many wines are available by the glass, making them a perfect complement rather than an unnecessary splurge. Still, Fabio Piccolo Fiore features a number of exceptional bottles for special occasions, all with Wine Spectator ratings above 90.

For the after-work crowd, Fabio Piccolo Fiore also features a bar with daily specials and signature drinks such as the Espresso Martini, made with a special Nubile family recipe.

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Radio Review

Award-winning website, Punchin-dot-com, features the Walman Report and reviews of restaurants, travel, wine and theater. Chef Fabio of Fabio Piccolo Fiore is a firm believer that you should never have to choose between equally tempting dishes. Since he makes many of those, he’s introducing a Pasta Festival, to celebrate his restaurant’s greatest strength. Indulge your inner pasta-lover with three separate tasting portions of pasta, sandwiched by a selection of starters and desserts, for a true value price of $30, available exclusively between the hours of 5 and 7 PM each night.

Among your choices are Lobster Ravioli, Fettuccine served with a delicate truffle sauce, and a luscious Risotto. Rather than settling for any one, taste all three-or choose from any of the other selections on the diverse prix fixe menu that’s guaranteed to be a crowd-pleaser. Plus, all the pastas are made fresh in-house. Where else can you find such high quality food at such an affordable price? The menu doesn’t quit at pasta, though, the Chef is equally proud of his ability to prepare fish, exquisite Veal and beef. Don’t miss chef’s special dessert and the fine wine list at Fabio Piccolo Fiore, 230 East 44th Street, rates A Major on the Walman Report.

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Sample Dinner Menu

Pasta Festival Menu
Fabio Piccolo Fiore

Available daily from 5 PM – 7 PM

To Start – Choose One

Arugula Salad
fresh arugula served with orange filet, pear and walnuts in orange vinaigrette

Spinach Salad
baby spinach, portobello mushrooms with roasted goat cheese in a reduced balsamic sauce

Pastas – Choose Three (Tasting Portions)

Rigatoni Pomodoro
With fresh tomatoes and basil

Orecchiette Pugliesi
orecchiette with broccoli rabe, garlic, and olive oil

Gnocchi alla Genovese
fresh gnocchi tossed in fresh tomatoes, mozzarella, and a light pesto sauce

Fettuccine alla Nicola
fettuccine with ground veal, fresh tomatoes and shiitake mushrooms topped with a delicate truffle sauce

Lobster Ravioli
Stuffed ravioli is a pink lobster sauce

Risotto Tartufato
Mushroom risotto with truffle oil

Sweet Things – Choose One

Homemade Cannoli alla Sicilian

Home-Made Gelato

Tiramisu

$30 per person

Fabio Piccolo Fiore o 230 East 44th Street, NYC 10017 o Tel. 212.922.0581
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Dinner Menu

Calamari Fritti ~ Calamari fried to perfection. $13.00
Antipasto Toscano ~ Fresh cannellini beans, fresh calamari, celery & Italian vinaigrette. $13.00
Pepata di Cozze ~ New Zealand mussels baked with tomatoes & garlic any style. $13.00
Clams alla Tiziano ~ Manila clams sautéed with lemon & fresh scallions in white wine. $15.00
Anipasto Piccolo Fiore ~ Grilled portobello mushroom, roasted peppers, asparagus,
artichokes, scamorza & smoked salmon. $14.00
Mozzarella di Bufala ~ Buffalo mozzarella with roasted peppers, tomatoes, olive oil & basil. $14.00
Misto Caldo ~ Stuffed mushrooms, mussels, clams & shrimp. $15.00
Misto di Nettuno ~ Select shrimp, octopus & squid. $15.00
Crab Cake ~ Jumbo lumped crabmeat, fresh celery & roasted peppers. $17.00
Cocktail Fabio ~ Select shrimp, crabmeat & oysters. $20.00

Side Dish Choices ~ Broccoli Rabe, Sautéed Spinach, Grilled Artichokes, French Fries, Pasta Pomodoro, or Aglio olio. $7.00

Penne alla Vodka ~ Penne pasta in a rich pink vodka sauce. $18.00
Ravioli all’ Aragosta ~ Lobster ravioli in lobster sauce. $24.00
Rigatoni al Pomodoro ~ Rigatoni with fresh tomato & basil. $18.00
Orecchiette Pugliesi ~ Orecchiette with broccoli rabe, garlic and oil. $18.00
Gnocchi alla Genovese ~ Fresh gnocchi tossed in fresh tomatoes, mozzarella & a light pesto sauce. $20.00
Spaghetti alle Vongole ~ Spaghetti with white clam sauce. $22.00
Fettuccine alla Nicola ~ Fettuccine with ground veal, fresh tomatoes & shiitake mushrooms topped with a delicate truffle sauce. $23.00
Pappardelle al Porcini ~ Pappardelle with fresh porcini mushrooms. $24.00
Linguine Frutti di Mare ~ Calamari, gamberetti, vongole & mussels in a red or white sauce. $25.00
Shrimp & Lobster Risotto alla Fabio ~ Select shrimp and lobster over delicate risotto. $25.00
Pasta alla Chef ~ Homemade pasta prepared and served by Chef Fabio at your table. $28.00

Side Dish Choices ~ Broccoli Rabe, Sautéed Spinach, Grilled Artichokes, French Fries, Pasta Pomodoro or Aglio olio. $7.00

Petti di Pollo Grigliati ~ Grilled chicken with grilled vegetables or salad. $21.00
Pollo Francese ~ Delicate boneless chicken in white wine & lemon sauce. $20.00
Pollo Fiorentino ~ Boneless chicken with baby spinach, melted fontina cheese, shiitake mushrooms in marsala sauce. $22.00
Pollo Scarpariello ~ Boneless chicken pieces with garlic & rosemary with a touch of balsamic vinegar. $22.00
Veal Toscano ~ Breaded loin of veal topped with chopped salad, avocado & fresh mozzarella. $30.00
Scaloppine al Porto ~ Loin of veal with champignon & port wine sauce. $26.00
Filleto al Pepe Verde ~ Filet mignon with green peppercorns & brandy. $37.00
Costoletta alla Grigalia ~ Broiled veal chop & fresh vegetables. $38.00
Rack of Lamb ~ Served with fresh mint & lamb stock. $38.00
Bistecca Fiorentina ~ Grilled Tuscan steak served with French fries. $38.00
Bistecca della Casa ~ 24 oz. aged T-bone steak. $45.00

Side Dish Choices ~ Broccoli Rabe, Sautéed Spinach, Grilled Artichokes, French Fries, Pasta Pomodoro or Aglio olio. $7.00

Fileto di Sogliola ~ Filet of sole almondine. $24.00
Gamberoni al Vino Bianco ~ Jumbo shrimp in garlic & wine sauce over rice. $28.00
Tonno alla Fabio ~ Pepper crusted tuna steak with shallots, reduced balsamic vinegar & fresh baby vegetables. $28.00
Salmone al Forno ~ Baked wild salmon with white wine, lemon & capers. $26.00
Cartoccio ~ Red snapper with fresh tomatoes, baked potatoes, capers, olives & herbs. $29.00
Grilled Branzino
~ Whole branzino with roasted red peppers. $30.00
Grilled Swordfish
~ Served with white wine, lemon, capers or any other style. $30.00
Chilean Sea Bass ~ Cooked any style. $33.00
Savor of Red Sea ~ Live lobster or African lobster tail any style. Market Price

Side Dish Choices ~ Broccoli Rabe, Sautéed Spinach, Grilled Artichokes, French Fries, Pasta Pomodoro or Aglio olio. $7.00

Cheesecake ~ Homemade Italian cheesecake. $9.00
Creme Caramel ~ Rich layered custard and carmel treat. $9.00
Warm Chocolate Cake ~ Deep rich cake served warm. $9.00
Cannoli alla Siciliana ~ Homemade cannoli. $8.00
Creme Brulée ~ Savory custard treat browned on top to perfection. $10.00
Frutti di Bosco Tart ~ Delicious tart with sweet soft fruits. $10.00
Italian Gellato
~ Thick, smooth and refreshing Italian ice cream. $10.00
Torta della Nonna ~ Tuscan cheese tart. $10.00
Tiramisu ~ Mascarpone cheese, cream & espresso coffee delight. $10.00
Fresh Crêpe ~ Fresh fruit & cheese wrapped in delicate pancakes
topped with whipped cream. $11.00
Fruit Mousse ~ Fresh fruit mousse topped with whipped cream. $11.00
Fiore & Fiori ~ Assorted cheeses & fruits. $14.00
Zabbaione ~ Homemade zabbaione with fresh fruit. $11.00
Chef Fabio Special Dessert ~ Fruit and ice cream tower with Grand Marnier
& fresh mint. $13.00

Wine By The Glass

WHITE WINES BY THE GLASS
Prosecco (Dry) Aldegheri Lombardia 2007 ~ $11.00
Moscato D’Asti (Sweet) Castello de Poggio Piemonte 2006 ~ $11.00
Renzo Masi (Rose) Poggerissi Toscana 2006 ~ $7.00
Pinot Grigio Concilio Veneto 2006 ~ $8.00
Chardonnay Concilio Veneto 2006 ~ $8.00
Reisling Trimbach France 2006 ~ $10.00
Trebbiano & Riesling Zaccagnini Abruzzo 2006 ~ $8.00
Sauvignon Blanc Whitehall Lane Napa Valley 2006 ~ $10.00
Lugana Ca De Rocchi Tinazzi Veneto 2006 $11.00
Passito Dessert Wine Zaccagnini Abruzzo 2003 ~ $11.00

RED WINES BY THE GLASS
Cabernet Sauvingnon La Delizia Friuli 2004 ~ $9.50
Chianti Classico Villa Vistarenni Toscana 2003 ~ $10.00
Merlot Conte Brandolini Friuli 2004 ~ $9.50
Montepulciano Zaccagnini Abruzzo 2004 ~ $10.00
Pinot Noir Echelon Sonoma & France 2006 ~ $9.50
Cabernet & Merlot Rubbia Rabbuccolo Toscana 2005 ~ $10.00

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Fabio Piccolo Fiore is located in Midtown Manhattan at 230 East 44th Street between 2nd and 3rd Avenues, and is open for lunch and dinner Monday through Thursday from 12:00pm-10:30pm, and Fridays from 12:00pm-11:00pm. They are also open from 4:00pm-12:00am on Saturdays and 4:00pm-9:30pm on Sundays. For more information on private parties and reservations, please call 212-922-0581 or visit www.fabiopiccolofiore.com .

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Nino’s 208

punchin — Sun, 08 Nov 2009 19:37:00 +0000

Technorati Tags: Italian,restaurants,New York,Winelist,creative

208 E. 58th St.
Dining Style: Casual Elegant
Cuisine: Italian
Neighborhood: Midtown East
Cross Street: Between 2nd and 3rd Avenues
Entree Price: $21 to $34 (Pasta from $16)
Phone: (212) 750-7766 (212) 750-7766
Hours of Operation:
Lunch: Monday – Friday: 11:45am – 4:00pm
Dinner: Monday – Thursday: 5:00pm – 10:30pm, Friday: 5:00pm – 11:00pm, Saturday: 5:00pm – 12:00am, Sunday: 4:00pm – 9:30pm
Payment Options:
AMEX, Discover, MasterCard, Visa
Dress Code: Smart Casual
Accepts Walk-Ins: Yes
Public Transit: N, R, W, 4, 5, & 6 trains to 59th Street/Lexington Avenue.
Parking: No

Bargains: Prix Fixe Lunch $18. Prix Fixe Dinner $35.
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Review by Nancy Walman

Seven is His Lucky Number

Click Here to Play Podcast

NY ICON NINO SELIMAJ OPENS SEVENTH RESTAURANT, NINO’S 208

Iconic and lively New York restaurateur Nino Selimaj, (Above) is proudly announcing the official opening of his seventh restaurant, Nino’s 208. Located at 208 East 58^th Street, Nino’s 208 is on the same block as the first restaurant Nino worked in as a dish washer when he arrived in America.

Nino’s 208 sports a new, contemporary interior design, as well as a modern menu. Housed in the former premises of Ada, the fancified Indian nouvelle restaurant, Nino’s 208 brings the stamp of this excellent restaurant group to East 58th Street at affordable prices. The bi-level design is easy on the eye with its black and white color scheme, which extends to double cloths on the comfortable tables, banquettes and booths. A dramatic winding staircase leads to the second level, which is ideal for private parties.

Service is solicitous and excellent. The host is a seasoned pro, who will guide you through the menu and a vast array of specials. There is an excellent bar and the wine list is well chosen and priced with 19 wines by the glass, starting at just $8 and several pleasant bottles priced under $30. The ever dependable Michele Chiarlo Barbera d’Asti, 2004 is bargain priced at $29 It is loaded with spice and good acidity and opens up in 15 minutes. Heavily weighted in California and Italian options, there are some excellent bottles listed in the “Special Selection” pages for folks willing to spend over $200.

Executive Chef Merlin Tlapa, honed his skills alongside Tyler lorence and Bill Telepan, and brings a fresh spin to rustic cooking. Says Tlapa: “Our Philosophy at Nino’s 208 is to incorporate exotic ingredients not traditionally found in Italian cooking and use them to compliment authentic tastes.”

In the food department, there is a value oriented $35 prix fixe dinner, including appetizer, main course, dessert and coffee. A la carte is also easy on the pocket and the food fresh, light and carefully prepared. A good beginning is a shared Buffalo Mozzarella, Wrapped In Bresaola with sliced beefsteak tomatoes, roasted yellow sweet beets and arugula pesto (Above), Roman Artichokes polenta crouton, chicken liver pâté and shaved parmesan cheese.

Other Other options include Sea Bass Carpaccio on potato blini, accompanied by asparagus, horseradish and sour cream, Chicken Meat Balls in Tomato-Cream Sauce and the best Duck Confit imaginable. A special, it should be a leading player.

Pasta is al dente and well sauced, if a tad over-salted for our taste: Two unusual selections offer Pappardelle with braised short ribs of beef bolognese and Spaghetti with lamb meatballs, mint pesto, Tuscan kale and alio olio. Even the traditional Linguini with White Clam Sauce, gets a lift from Cockles and Broccoli Rabe.

Entree suggestions include Grilled Organic Salmon (Pictured Above), braised greens, white beans and garlic confit or Braised Pork Osso Buco, barley risotto, exotic mushrooms, rosemary and lemon zest. Check out daily specials. We chose a Porterhouse Special for 2, which arrived cut and sizzling as it finished cooking on the platter. The meat was first rate and the grilling superb. Don’t miss the terrific roasted Brussels Sprouts. A huge Veal Chop, braised in Barolo was also wonderful.

All desserts are stylish, including a puckery lemon tart, apricot tart, panna cotta (Above), and chocolate mousse cake. Nino’s 208 is is a very upmarket product, offering surprisingly gentle prices and waiting to be discovered. Go soon and you can be the lucky winner.

The Lovely Bi-Level Dining Room

Perfect For Private Groups

About the owner

Nino Selimaj arrived in New York 30 years ago. He initially began his foray into the restaurant world as a dishwasher. Nino then quickly rose through the ranks, leaving behind dishes to become a cook, then a server and eventually opening his own restaurant. Thirty years later, Nino returns to the same block where he began his career to open his seventh restaurant.

Eighteen years ago, Nino Selimaj opened the original Nino’s at 1354 1st Avenue. With unparalleled, uncompromised taste, a personable wait staff, affordable pricing and a willingness to venture into the unknown, he has captured the hearts and stomachs of New York. Following the success of his first restaurant, he subsequently opened Nino’s Tuscany, Osso Bucco, Nino’s Positano, Osso Bucco Uptown, Nino’s Bellisima Pizza (home of the $1000 pizza with four different kinds of Petrossian caviar),and now, Nino’s 208. Regis Philbin, George Pataki, Joe Torre, Derek Jeter and Barbara Walters are just a few celebrities New Yorkers may catch a glimpse of when they visit one of Nino’s locations

Of his decision to return to the same block where his career began, Selimaj says “The neighborhood is great, with its proximity to Bloomingdales. I truly believe that midtown needs a restaurant like Nino’s 208. It’s affordable, but still on the pulse of the city.”

About the Chef

Chef Merlin Tlapa (Centolire) oversees the kitchen at Nino Selimaj’s (Nino’s Tuscany, Osso Bucco) seventh Italian eatery

Merlin Tlapa honed learned his craft from legendary chefs like Tyler Florence and Bill Telepan. As one of New York City’s most promising young chefs, Merlin’s philosophy in cooking is to incorporate ingredients not traditionally found in Italian cuisine in order to keep menus fresh, exciting and inimitable.

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Sample Dinner Menu

Antipasti
Chef’s Soup Of The Day       9.00
Autumn Salad mizuna greens, pecorino cheese, walnuts, pears and roasted butternut squash      11.00
Bianco Salad hearts of palm, baby artichokes, belgium endive, pecorino cheese, white mushrooms and truffle oil      13.00
Crispy Roman Artichokes polenta crouton, chicken liver paté and shaved parmesan cheese      14.00
Classic Caesar Salad prepared table side for two      22.00
N.Y. Strip Steak Salad sliced ny. sirloin, baby arugula, endive, lemon olive oil and sliced parmesan cheese      16.00
Chicken Meatballs ricotta cheese, rosemary, tomato cream sauce and zucchini salad      12.00
Buffalo Mozzarella Wrapped In Bresaola sliced beefsteak tomatoes, roasted yellow sweet beets and arugula pesto      15.00
Sea Bass Carpaccio potato blini, asparagus, horseradish- sour cream      14.00

Pasta
Pappardelle braised short ribs of beef bolognese      17.00
Paglia E Fieno maine lobster, roasted grape tomatoes, lobster cream sauce      28.00
Tagliatelle Ragu braciola stuffed with pine nuts, pecorino cheese, raisins and filetto di pomodoro sauce      16.00
Spaghetti lamb meatballs, mint pesto, tuscan kale, aglio olio      19.00
Linguini White Clam Sauce cockles, broccoli rabe, spicy flakes,      19.00
Paccheri italian sausage, peas, light tomato cream sauce      16.00
Ricotta Gnocchi shrimp, sautéed cauliflower, oven dried tomato sauce & italian bread crumbs      24.00

Main Course
Crispy Striped Bass asparagus, shallots, peas, herb caper oil      24.00
Grilled Organic Salmon braised greens, white beans, garlic confit      23.00
Poached Halibut lobster cream, chervil, baby carrots and potato puree      29.00
Grilled Filet Mignon butternut squash-risotto, short rib of beef sauce      34.00
Braised Pork Osso Buco barley risotto, exotic mushrooms, rosemary and lemon zest      25.00
Seared Duck Breast sweet potato mashed, dried cranberries, vin santo reduction      32.00
Pan Roasted Chicken Breast wilted spinach, garlic potato purée, oxtail sauce      21.00
Roasted Veal Tenderloin sautéed swiss chard, parsnip puree, sweet onion sauce      29.00
Porchetta Romana roasted tender pork filled with fennel seeds, mustard, rosemary and sautéed brussels sprouts

Side Dishes
Broccoli Di Rape with roasted grape tomatoes and garlic confit      10.00
Steamed String Beans with swiss chard and shallots      8.00
Roasted Brussels Sprouts       8.00
Baby Spinach sautéed in garlic and light oil      7.00
Garlic Mashed Potato       7.00

Prix Fixe Dinner Menu $35
Appetizers
Soup Of The Day
Misto Di Campo house greens and grape tomatoes
Fritto Misto calamari, asparagus, shrimp and mushrooms

Main Courses
Veal Scaloppini caper berries, lemon and shitake mushrooms
Gnocchi Genovese Pesto asparagus, oven dried tomatoes and grilled shrimp
Pappardelle Funghi mix mushrooms, truffle oil and cream sauce
Chicken Paillard olive tapenade, fennel arugula salad and gaeta olives
Organic Grilled Atlantic Salmon with tuscan beans, braised greens and garlic confit
Grilled Idaho Trout string beans & steamed potato salad with mustard dressing

Desserts
Chocolate Mousse Cake
Warm Pear Tart
Butternut Squash Panna Cotta
America Coffee Or Hot

Recommended Dishes: The classic Osso Bucco, which has become a signature of all of Nino’s restaurants, as well as the Crispy Striped Bass, which is presented as a carpaccio, with the thin slices of fish served over a potato pancake with asparagus and dressed in herb caper oil. Spaghetti with meatballs made of lamb, alongside mint pesto and Tuscan kale. As in all of Nino’s restaurants, customers at Nino’s 208 are delighted by the Classic Caesar Salad, prepared tableside with much flourish – both delicious and entertaining

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Nino’s 208

punchin — Sun, 08 Nov 2009 16:15:00 +0000

Review by Nancy Walman

Seven’s His Lucky Number

Click Here to Play Podcast

NY ICON NINO SELIMAJ OPENS SEVENTH RESTAURANT, NINO’S 208

Iconic and lively New York restaurant fixture, Nino Selimaj, (Above) is proudly announcing the official opening of his seventh restaurant, Nino’s 208. Located at 208 East 58^th Street, Nino’s 208 is on the same block as the first restaurant Nino worked in as a dish washer when he arrived to America.

Nino’s 208 sports a new, contemporary interior design, as well as a modern menu. Housed in the former premises of Ada, the farcified Indian nouvelle restaurant, Nino’s 208 brings the stamp of this excellent restaurant group to East 58th Street at affordable prices. The bi-level design is easy on the eye with its black and white color scheme, which extends to double cloths on the comfortable tables, banquettes and booths. A dramatic winding staircase leads to the second level, which is ideal for private parties.

Service is solicitous and excellent. The host is a seasoned pro, who will guide you through the menu and a vast array of specials. There is an excellent bar and the wine list is well chosen and priced with 19 wines by the glass, starting at just $8 and several pleasant bottles priced under $30. The ever dependable Michele Chiarlo Barbera d’Asti, 2004 is bargain priced at $29 It is loaded with spice and good acidity and opens up in 15 minutes. Heavily weighted in California and Italian options, the are some excellent bottles listed in the “Special Selection” pages for folks willing to spend over $200.

Executive Chef Merlin Tlapa, honed his skills alongside Tyler Florence and Bill Telepan, and brings a fresh spin to rustic cooking. Says Tlapa: “Our Philosophy at Nino’s 208 is to incorporate exotic ingredients not traditionally found in Italian cooking and use them to compliment authentic tastes.”

. Other Other options include Sea Bass Carpaccio on potato blini, accompanied by asparagus, horseradish and sour cream, Chicken Meat Balls in Tomato-Cream Sauce and the best Duck Confit imaginable, a special, it should be a leading player.

Entree suggestions include

(Pictured Above) Grilled Organic Salmon, braised greens, white beans and garlic confit or Braised Pork Osso Buco, barley risotto, exotic mushrooms, rosemary and lemon zest. Check out daily specials. We chose a Porterhouse Special for 2, which arrived cut and sizzling as it finished cooking on the platter. The meat was first rate and the grilling superb. Don’t miss the terrific roasted Brussels Sprouts. A huge Veal Chop, braised in Barolo was also wonderful.

All desserts are stylish, including a puckery lemon tart, apricot tart,

panna cotta (Above), and chocolate mousse cake. Nino’s 208 is is a very upmarket product, offering surprising gentle prices and waiting to be discovered. Go soon and you can be the lucky winner.

The Lovely Bi-Level Dining Room

Perfect For Private Groups

About the owner

Nino Selimaj arrived in New York 30 years ago. He initially began his foray into the restaurant world as a dishwasher. Nino then quickly rose through the ranks, leaving behind dishes to become a cook, then a server and even tually opening his own restaurant. Thirty years later, Nino returns to the same block where he began his career to open his seventh restaurant.

About the Chef

Chef Merlin Tlapa (Centolire) oversees the kitchen at Nino Selimaj’s (Nino’s Tuscany, Osso Bucco) seventh Italian eatery

___________________________________________________

Sample Dinner Menu

Prix Fixe Dinner Menu $35
Appetizers
Soup Of The Day
Misto Di Campo house greens and grape tomatoes
Fritto Misto calamari, asparagus, shrimp and mushrooms

Desserts
Chocolate Mousse Cake
Warm Pear Tart
Butternut Squash Panna Cotta
America Coffee Or Hot

________________________________________________

Disclosure

Template-keep

punchin — Sat, 07 Nov 2009 17:15:51 +0000

Click Here To Play The Pod-Cast Audio File.3

By Nancy Walman

Disclosure

FOUR SEASONS HOTEL DES BERGUES GENEVA

punchin — Fri, 06 Nov 2009 21:59:00 +0000

FOUR SEASONS HOTEL DES BERGUES GENEVA

Founded in 1834, Geneva’s historical landmarks, Four Seasons Hotel des Bergues is the first and only Four Seasons in Switzerland. Behind its neo-classical architecture, the Hotel offers 68 bedrooms and 35 suites, inspired Italian cuisine, a lively and unusual bar, prestigious lounges, a business centre and a fitness area. The Hotel’s thorough and
selective recruitment policy is but one example of what makes the worldwide reputation of this prestigious Canadian group, which is a leader in luxury hotel management providing service which is precise, attentive, even intuitive.

Although in the city centre, Four Seasons Hotel des Bergues is only 4.5 km away from Geneva’s international airport and a mere 10-minute walk from the train station. Beautifully situated on the bank of Lake Geneva, the view from Four Seasons Hotel des Bergues
encompasses Geneva’s most significant icons: the Jet d’eau – the world’s tallest fountain – and the Old Town, where many buildings date back to the 16th century. Distant mountains, dusted in snow during the winter, serve as a backdrop to the scenery. Also in full view from the
Hotel are the shopping area and the financial district, both within walking distance, across a footbridge.

A Neo-Classical Jewel-Box, the inspired restoration, engineered by the celebrated French interior architect Pierre-Yves Rochon in 2005, sought to recapture the spirit of this distinguished neo-classical building. ‘’ I wanted to uncover the past of Hotel des Bergues ‘’ he says. ‘’ This is an elegant and classical place which deserves to recover its character. First it is Geneva and the lake.

Blue-grey is very visible in the colour scheme, together with the restful watery greens which are also found in the bedrooms’’. In true Four Seasons fashion, no effort has been spared to offer the visitor a decor of understated refinement. The reception areas present complex
stucco ornamentations which are echoed in the bedrooms. This delicate handiwork, drawing on the techniques of yesteryear, was carried out by local, highly skilled artisans.

The uncluttered entrance hall reveals its beauties at one glance: the patterned marble floor, the symmetry of the four monumental columns, the shell-shaped niche reminiscent of Boticelli, the rhythm of the arches, the sky-like cupola. Along the top of the walls, elaborate stucco
decorations, hand-gilded in places, express a restrained exuberance.

The lighting of the rooms was orchestrated by Sally Storey, Director of Lighting Design International in London. Together with Pierre-Yves Rochon, she has created a veritable scenario of lighting which makes the client feel he is arriving in a marvellous private home.
Each moment of the day has its own lighting, thanks to 5 computer programmes which provide excellent precision in illumination. Thus the lighting hardly changes between 6am and 4pm, except at lunchtime when it becomes more golden, more tranquil. As evening
approaches the system is linked to an astronomic clock which follows the movements of the sun, so at night the lighting is very subdued, with beams focused on the pictures, sculptures and furniture.

Understated Elegance, Uncompromising Modernity
Four Seasons Hotel des Bergues offers 68 bedrooms and 35 suites. The colour scheme favours
Wedgewood blue and light almond green and features “toile de Jouy” wall motifs. All rooms
display classical, Louis-Philippe-style furnishings, stained using the white-lead technique to
delight the eye. Each bedroom has an en suite marble bathroom, a private bar and an LCD
flat-screen television with DVD player and computer keyboard. For those wishing to work in
their room, standard equipment includes three direct dial, dual-line telephones with voice mail
and high-speed Internet access.
Elegant Dining with Italian Vistas
Il Lago restaurant invites guests to experience the finest northern Italian cuisine accompanied
by exceptional Italian, French and Swiss wines, including a selection from several boutique
vineyards. Guests are greeted before embarking on this culinary journey by a hand-painted
fresco in the style of 17th century Italian landscapes.
Adjoining Il Lago, the Bar des Bergues opens on stunning views over Quai des Bergues and
the lake from soaring bay windows. The cherry wood panelling infuses the atmosphere with
an intimate and serene quality. The Bar, with its theme evenings, is the ideal place to enjoy a
relaxing after-work drink. In warmer weather, cocktails or light fare may be enjoyed on the
Terrace, overlooking the lake.
Meeting Facilities: in a “League” of Their Own
Many Geneva residents treasure fond memories of a family event held in the historical
Salle des Nations, specially created for the first meeting of the League of Nations in 1920.
With a surface of 300 square meters, its timeless elegance, its sparkling chandeliers, 7 metrehigh
ceiling and huge gilt mirrors, the Salle des Nations makes an ideal setting for a truly
memorable event.
Five other function rooms, all bathed in natural light, are available for smaller events: board
meetings, seminars and small conferences, for groups up to 90 people. With views of the lake,
they are equally suited as elegant venues for post-business socializing or fine dining and
society events. The unique experience of attending a function at Four Seasons Hotel des
Bergues can now be enjoyed not only by Geneva residents but also by visitors from abroad.
-more

Exercise Your Options, Indoors or Out
To work off the strains of the day’s work, the Fitness Centre located on the top floor of the
Hotel offers state-of-the art machines and a complimentary juice bar. For those guests looking
for more open-air sporting activities, there are no less that 20 golf courses within easy reach
of the Hotel. Water sports – sailing and water-skiing – are also popular in Geneva, and the
mountains – less than an hour’s drive away – provide numerous skiing opportunities in the
winter as well as climbing and hiking in the summer months.
Children Are Welcome Guests
Four Seasons Hotel des Bergues is a perfect base for families visiting the area, and it extends
an especially warm welcome to its younger guests. From serving milk and cookies upon
arrival to providing special gifts such as colouring books and crayons, sweat shirts, t-shirts,
chocolate treats, videos, board games, books and toys, younger guests are made to feel really
at home. Several suites have two bedrooms and most rooms are connecting, making family
stays easy and hassle-free.
###

Four Seasons Hotels and Resorts
Dedicated to continuous innovation and the highest standards of hospitality, Four Seasons
has reinvented luxury for the modern traveller. From elegant surroundings of the finest
quality, to caring, highly personalised 24-hour service, Four Seasons embodies a true “home
away from home” for those who know and appreciate the best. The deeply instilled Four
Seasons culture is personified in its employees – people who share a single focus and are
dedicated, highly skilled and inspired to offer great service. Founded in 1960, Four Seasons
has followed a targeted course of expansion, opening hotels in major city centers and
desirable resort destinations around the world. Currently with 75 hotels in 31 countries, and
more than 25 properties under development, Four Seasons will continue to be on the cutting
edge of innovation, making business travel easier and leisure travel more rewarding. For
more information on Four Seasons, visit www.fourseasons.com.
July 2008
###
Rates in euros
Rooms from Euros 550,-
Menus Il Lago from Euros 80,-

Marco Garfagnini – Chef
Only the opening of the Four Seasons Hotel des Bergues succeeded in tempting Marco Garfagnini to leave his
native Tuscany and his restaurant Â« Ninan Â». Â« Eight years after opening it I needed a new challenge Â», he says.
Â« But not just anything. I received a lot of offers, but had not accepted any of them when Mr Silva suggested I
join in the launch of the Il Lago restaurant at the Four Seasons Hotel des Bergues. Â» This is indeed a major
challenge. In Carrara, Marco Garfagnini had a team of half a dozen people; at the Four Seasons Hotel des
Bergues, the kitchen staff number no less than 20 to 25.
This young chef of 36 already has an impressive culinary track record to his credit. After working up the ranks
of his profession learning different skills in large Italian establishments, he went abroad to broaden his
experience. He was deputy executive chef at the restaurant Il Carpaccio du Royal Monceau in Paris in the early
90s, and also worked at Harry’s Bar Exclusive Private Club in London. Later, as executive chef, he opened two
restaurants of the Â« Coco Pazzo Â» chain in New York and Cleveland.
It was in 1998 that he returned to his native country, where together with his wife he opened a restaurant in the
family home in Carrara. Honours then followed, and he gained his first Michelin star in December 1999. In
2002 he was among the five finalists selected for the title of Â« Best chef of Italy Â», and in 2005 he won the
Â« Young Chefs Â» trophy. At the same time he continued to hone his skills, working at the Four Seasons Georges
V in Paris and with Martin Beratasegui in San Sebastian.
Marco Garfagnini’s cuisine is clearly of Italian – Mediterranean inspiration. He has a passion, both from
cultural and personal preference, for pasta in all its forms. Not surprising, then, that it is under this heading that
his most original creations can be found: tortelli with cheese, lemon and mint, and shrimp ravioli with crab
sauce. But above all Marco seeks to create the finest recipes. Some of the dishes have become “musts” like the
Brittany Lobster Risotto and the wild sea bass.

Risotto with lobster and basil, risotto with calamari and champagne, and tortelli with cheese, lemon, and mint are some
of the northern Italian creations Carrara native and unabashed lover of pasta Marco Garfagnini has road-tested on diners
then added to his menu. The green and blue-tinted dining room, split in half by gilt French doors, is decorated with
brocades, chandeliers, and sweeping hand-painted scenery — if seared scallops with wild mushrooms in a shellfish
reduction or braised veal cheek with semolina gnocchi and asparagus were served at Versailles, this is what it might be
like
As we were staying at the Four Seasons in Geneva we felt we should try the restaurant and we are glad we did. Service
was as we would have expected and we were not disappointed with the food. The flavours were amazing and the
presentation beautiful. We had the tasting menu and would recommend it to anyone wanting to enjoy all the flavours a
talented chef understands.

Antipasti
Starters

Tortellini in brodo di bue, serviti con vecchio parmigiano 35
Oxtail consomme, tortellini with aged parmesan cheese
“Casseruola” di coniglio e legumi d’autunno 47
Rabbit “casserole” and autumn vegetables
Composizione di verdure tiepide al tartufo nero 55
Warm vegetable salad with black truffle
Insalata di mare con pesto alla rucula e crema di fagioli bianchi 60
Seafood salad with rocket pesto and white bean purée
Scampi con umido di fagioli risina e aceto balsamico 60
Seared scampi, white beans and balsamic reduction
Capesante con topinambour e salsa alle castagne 60
Seared sea scallops with Jerusalem artichokes and its chestnut emulsion
Astice bretone con paesana di legumi ed emulsione al tartufo 75
Brittany lobster served with vegetables and a truffle emulsion

Pasta
Pasta

Tortelli di formaggio al limone e menta 38/52
Cheese tortelli scented with lemon and mint
Agnolotti alla coda di bue e salvia 38/52
Oxtail agnolotti with sage sauce
Ravioli di scampi con salsa ai crostacei 40/55
Scampi ravioli with shellfish sauce
Risotto all’astice bretone 55/65
Brittany lobster risotto

Pesce
Fish

Baccalá glassato con fagiolini verdi all’olio d’oliva toscano 65
Glazed codfish, green beans with Toscane olive oil
Branzino alla plancia, carciofi alla Romana ed emulsione al limone 75
Wild sea bass, artichokes “alla Romana” and lemon emulsion

Carne

Meat
Capretto laccato, patate al forno, crema di sedano e mela verde 65
Glazed goat kid, with roasted potatoes, purée of celery and green apple
Costoletta di daino con frutti d’autunno e salsa all’ Alchermes 70
Rack of venison with autumn fruits, sauce Archems
Costoletta di vitello alla Milanese con insalatina invernale in agrodolce 75
Milanese-style veal chop and its sweet and sour winter salad
Costata di manzo Black Angus alla plancha con legumi d’autunno 90 p.p.
Black Angus rib eye steak “alla plancha” with autumn vegetables (min. 2 personnes.)
Nos viandes sont originaires de France, Suisse, Autriche, Allemagne
Service et TVA compris

Le Specialita’ al Tartufo Bianco d’Alba
Prezzo del tartufo bianco al grammo 25
White truffle price per gram 25
Uova al piatto 20
Pan fried eggs
Carpaccio di vitello 30
Veal carpaccio
Tagliolini freschi 30/40
Fresh tagliolini
Risotto carnaroli 30/40
Carnaroli risotto
“Casseruola” di coniglio e legumi 47
Rabbit and vegetable “casserole”
Pranzo d’affari / Business Lunch Menu 78
Risotto al gorgonzola con funghi cantarelli
Chanterelle mushroom and gorgonzola cheese risotto
ou
Cannelloni di ricotta e mozzarella, fonduta di pomodoro
Ricotta and mozzarella cannelloni tomato compote
Triglia allo zafferano e legumi croccanti
Seared red mullet fillet with crispy vegetables and saffron sauce
ou
Guancia di vitello glassata con gnocchi di patate e cime di rapa
Glazed veal cheek, potato gnocchi and “cime di rapa”
Proposta del Pasticciere

Suggestion of our pastry Chef
Piccola pasticceria
Mignardises
Nos viandes sont originaire de France, Suisse, Autriche, Allemagne
Service et TVA compris

Le Specialita’ al Tartufo Bianco d’Alba
Prezzo del tartufo bianco al grammo 25
White truffle price per gram 25
Uova al piatto 20
Pan fried eggs
Carpaccio di vitello 30
Veal carpaccio
Tagliolini freschi 30/40
Fresh tagliolini
Risotto carnaroli 30/40
Carnaroli risotto
“Casseruola” di coniglio e lagumi 47
Rabbit and vegetable “casserole”
Menu Degustazione / Tasting Menu 130
Capesante con topinambour e salsa alle castagne
Seared sea scallops with Jerusalem artichokes and its chestnut emulsion
Risotto all’astice bretone
Brittany lobster risotto
Tortelli di formaggio, limone e menta
Cheese tortelli, lemon and mint
Branzino alla plancia, carciofi alla Romana ed emulsione al limone
Wild sea bass, artichokes “alla Romana” and lemon emulsion
or
Capretto laccato, patate al forno, crema di sedano e mela verde
Glazed goat kid with roasted potatoes, celery and green apple cream
Formaggi
Cheeses
Cannelloni ai frutti esotici, gelato al ginger e caramello
Exotic fruits cannelloni, ginger and caramel ice cream
Piccola pasticceria
Mignardises
Nos viandes sont originaire de France, Suisse, Autriche, Allemagne
Service et TVA compris

Desserts
La Pomme, 23
juste pochée aux saveurs de gingembre, mascarpone et sorbet pomme verte
Apple, poached in ginger with mascarpone and green apple sorbet
Le Tiramisu IL Lago 23
The IL Lago Tiramisu
La fraise, fraisier glaçé, croquant de meringue et rhubarbe 23
Strawberry, Iced strawberry cake, crunchy meringue and rhubarb
Chocolat griottes,
comme une forêt noire contemporaine 23
Chocolat cherries, as a contemporary black forest
Chocolat exotique,
poêlée de mangues et ananas, sablé chocolat mousseux et crémeux banane, sorbet pina colada 23
Exotic chocolate, pan-fried mango and pineapple, sparkling chocolate sablé and banana,
pina colada sorbet
Cannelloni aux fruits exotiques,
crème glacés au caramel et gingembre 23
Exotic fruits cannelloni, ginger and caramel cream
Assortiment de glaces et sorbets 20
Assorted ice cream and sorbet

Richemond Background and Information

punchin — Fri, 06 Nov 2009 21:49:00 +0000

Le Richemond – A respected name that bridges time

Walls full of history, an exceptional setting, a style, a spirit. The Hotel Le Richemond has always held a special place in the heart of Sir Rocco Forte and in the one of its guests who return from generation to generation to experience its timeless pleasures.
Le Richemond has been completely redesigned, resulting in a setting that is elegant and contemporary, as well as urban and cosmopolitan. The hotel has not lost any of its history or unequalled style; Le Richemond is adapting to the times, but keeping its spirit.
The complete renovation aimed to give the hotel the luster that made it famous worldwide, while adding a touch of freshness and refinement.
Close to the lake, Le Richemond is located near the central business district, the famous Rue du Rhône and the best stores in town. Guests have easy access to beautiful walks directly from the hotel, as well as several jogging trials.
The hotel has a fantastic view: the lake, the Alps and Mont-Blanc, Old Town and its cathedral.

History – From boarding house to palace

The hotel experienced a particular rise after the Second World War, under the direction of Jean Armleder, the founder’s grandson, who sensed the transformation the tourism industry was about to undergo. The receiving capacity was increased to approximately 100 rooms and suites, and the establishment adopted the name ” Le Richemond “.
The hotel remained the property of the Armleder family for four generations, until 1999.

The group Rocco Forte Hotels bought the hotel in July 2004 for the sum of 99 million Swiss Francs (66 million Euros).
The hotel has been closed for renovation since December 2005. After 20 months of work, with an estimated cost of more than 70 million francs, the Geneva palace has reopened its doors in September 2007. Le Richemond takes back its place in the legend of a hotel that has accompanied the lives of Geneva residents for more than a century.
Le Richemond has a fascinating history, especially the prestige and talent of its guests. Imagine Walt Disney, Marc Chagall, Mirò, Charlie Chaplin, Rita Hayworth, Ella Fitzgerald, or Colette strolling through the lobby. More recently, Luciano Pavarotti, Tom Cruise, Nicole Kidman, Richard Gere, Michael Jackson, Elton John, Sting and Sharon Stone have stayed at the hotel.

Le Richemond is one of the founding members of the organisation The Leading Hotels of the World .

Design & architecture – an alliance of classic and contemporary

Le Richemond is a beautiful jewel. It’s not surprising that it has seduced generations of Geneva residents who in their heart, feel like it’s their hotel. Le Richemond’s unique atmosphere has not been touched by the renovation. Geneva residents and previous guests looking for an added spirit, a warm ambiance, will always find it there.

The renovation of Le Richemond seduces its visitors with more than simple cosmetics. It innovates and combines styles including contemporary, Art Deco and classic. The bar, one of the most significant transformations of the hotel, is the ambassador of this bold approach.

Only noble materials were used to achieve this affect. Marble, precious wood, gold and mosaics come together to achieve a balanced and fitting scene. “Le Spa” plays with exotic touches, such as bamboo walls. The facade, the showcase of the hotel, has retained its architectural heritage.

The overall atmosphere is intimate, elegant and contemporary. Attention was given to the finest details such as the harmony of colours, light and shadow. More than just a hotel, Le Richemond symbolises an art of living.

The renovation brought with it new elements, such as the creation of the exceptional spa, and the construction of a seventh floor with a terrace affording guests an incredible panoramic view.

Olga Polizzi, Sir Rocco Forte’s sister and Director of Design for The Rocco Forte Collection, drove the renovation of Le Richemond. She chose the John Stefanidis world-famous design practice to create a contemporary atmosphere with an accent on comfort and refinement. The renovation focuses not only on style, but also on the interior architecture of the hotel.

At its reopening, Le Richemond has 109 rooms, including 26 suites. The seventh floor holds a luxurious suite whose elegant terraces afford a 360Â° cinematic view of the Geneva harbour, the Alps and Mont-Blanc, Old Town and the Jura mountains.
The restaurant and the bar, which are now more spacious, offer an urban and cosmopolitan atmosphere. 3 conference rooms and a ballroom, all equipped with natural lighting and state-of-the-art technology, will host business meetings and festive events.
A new life, build on the old, the alliance of history and new styles: Le Richemond is preparing itself to become one of the indisputable rendezvous of the city.

John Stefanidis, tradition combined with innovation

Le Richemond is the first hotel in the world to have its interior decoration totally created by John Stefanidis, one of the most prestigious interior designers in the world.

Each space of the hotel, each room, each detail was given individual attention. This meant not only placing beautiful objects and stunning materials side by side. They have been perfectly blended into each other, with a certain savoir faire, like a work of art created by a fine craftsman.

For John Stefanidis, decoration must be in harmony with the space; its spirit, its uniqueness and its environment. An object should be decorated in its own way, depending on whether the location is Milan, London or Geneva.

Born in Egypt, John Stefanidis has travelled and worked around the world. He developed his creative base from each of the numerous countries he visited. From one, the use of light; from another, how to play with colours or materials; from yet another, the subtle placement of furniture or objects. The richness and the variety of these experiences translate into an approach that combines tradition with innovation. The atmosphere is stylish, luxurious and unique.
John Stefanidis opened his design practice in 1967 in the Chelsea quarter of London. His projects focus on new buildings as well as renovated properties.
More information is available on www.johnstefanidis.com

Olga Polizzi, talent and style

In The Rocco Forte Collection, each hotel is an individual. Nothing is trivial. Olga Polizzi makes it a point of honour to avoid standardization, and to give value to the culture and the heritage of the establishment. Ms. Polizzi kept some antique pieces belonging to the old Richemond and placed them in different areas of the hotel. The masterpiece is the precious antique clocks collection that she used to decorate every suite of the palace. Most of the antique furniture can be seen in the Royal Armleder Suite on the last floor.

Sapori : a taste of Italy

Only 34 years of age, Chef Pietro Amato is blessed with a rare talent and creativity. His passion for cooking comes across in the food, which pairs tradition and modernity.

A good selection of wines from the mythical cellar of Le Richemond, which has been updated by Head Sommelier Sébastien Humbert, tops off the perfect meal. And make sure you do not leave without sampling a delicious dessert prepared by Head Pastry Chef Arnaud Salvetti – try the Moelleux au Chocolat (a kind of gooey chocolate souffle) or his latest creation Le Croustillant de Gruée de Cacao et Crème de Marron avec son Sorbet de Cacao Amer (a crunchy concoction made with cocoa and chestnuts, served with a bitter chocolate sorbet).

The decor of Sapori is both contemporary and eclectic, in keeping with all the areas of the newly-renovated hotel. It features dark wood, rich warm materials and wall coverings, leathers, the signature red of Le Richemond, the hotel’s omnipresent alcoves with floral accents, interesting crockery and impeccable service.

Sapori also offers a private dining room that can accommodate up to 14 people for family reunions or confidential business lunches.
The legendary terrace, protected and calm, is always a fabulous experience for guests.

Still located on the ground floor of the main building, Sapori is large enough to seat 134 people, 70 in the interior and 64 on the terrace.

The private dining room welcomes more intimate dinners for a maximum of 16 people.
Whether between friends, as a couple after a stay at Le Spa or with the family, Sapori offers a variety of refreshing and original meals for a very pleasant Sunday.

Le Bar – A vibrant atmosphere for Afterwork Drinks

Previously situated between the lobby and the restaurant, to the right upon entering the hotel, Le Bar’s new home is in the place previously used by the” Salon Emilie “, to the left of the main entrance. The new bar decorated in black and red opens onto a nice terrace.
Offering a contemporary and warm atmosphere inspired by the Art Deco period, its design marks the new style of Le Richemond.
The menus include refreshing, colourful and imaginative dishes that are served throughout the day inside in the bar (48 places) or on the sunny terrace (34 places). The Club Sandwich is one of the classic menus of Le Bar, served with or without bacon, with white bread or special bread.
The activities and ambiance vary, according to the time of day. In the afternoon, it’s ” five o’clock tea ” with scones, sandwiches and canapes in a chic and colourful ambiance.

In the evening a transformation takes place … Le Bar is vibrant and glamorous, with special monthly programs for afterwork drinks and music aimed for all of the ” movers & shakers ” in Geneva.

The Lounge” – Soft glamour for an Afternoon Tea

This area has been thought as the perfect place for relaxed afternoons. The brown and red warm fabrics offer a “cocooning” atmosphere with small armchairs and sofas. Large photographs by Hubertus von Hohenlohe cover the walls and a beautiful piano offers a musical atmosphere for nice and relaxing moments.
Newspapers and magazines from all over the world are at your disposal while enjoying a five o’clock tea with scones, jam and canapés in an chic and coloured ambiance.

Olga Polizzi, talent and style

Olga Polizzi, Artistic Director of The Rocco Forte Collection since its creation in 1996, supervised the design of each hotel. Here as well, style, elegance and attention to detail are at the foundation of the design approach. Her creations have earned her numerous awards including the Urban Chic Award for the Lowry Hotel of Manchester and the Conde Nast Traveller Readers’ Award for the Balmoral in Edinburgh.
The daughter of Lord Charles Forte, Olga Polizzi has worked with her brother, Sir Rocco Forte, for many years, and directed a team of architects and designers for the renovation of 800 Forte PLC hotels.
Her attention to detail in selecting lighting, furniture and fabrics, creates a warm and refined atmosphere. She takes great care to integrate her work into the character of the city where the hotel is located.
In The Rocco Forte Collection, each hotel is an individual. Nothing is trivial. Olga Polizzi makes it a point of honour to avoid standardization, and to give value to the culture and the heritage of the establishment. Ms. Polizzi kept some antique pieces belonging to the old Richemond and placed them in different areas of the hotel. The masterpiece is the precious antique clocks collection that she used to decorate every suite of the palace. Most of the antique furniture can be seen in the Royal Armleder Suite on the last floor.

Sapori : a taste of Italy

Le Richemond has always placed great importance on its restaurant. During the Armleder days, Le Richemond was one of the first hotels in Geneva to prepare simple and refined daily specials. Their very reasonable price quickly attracted Geneva people to the restaurant, especially Geneva ladies who loved meeting their friends there, right in the center of the city, during their shopping.
Sapori is maintaining this tradition and proposes simple but inventive Italian cuisine, one of the finest cuisine in the world. The menus range from light meals at noon, business meals to more sophisticated dinners.
Only 34 years of age, Chef Pietro Amato is blessed with a rare talent and creativity. His passion for cooking comes across in the food, which pairs tradition and modernity.
A good selection of wines from the mythical cellar of Le Richemond, which has been updated by Head Sommelier Sébastien Humbert, tops off the perfect meal. And make sure you do not leave without sampling a delicious dessert prepared by Head Pastry Chef Arnaud Salvetti – try the Moelleux au Chocolat (a kind of gooey chocolate souffle) or his latest creation Le Croustillant de Gruée de Cacao et Crème de Marron avec son Sorbet de Cacao Amer (a crunchy concoction made with cocoa and chestnuts, served with a bitter chocolate sorbet).
The decor of Sapori is both contemporary and eclectic, in keeping with all the areas of the newly-renovated hotel. It features dark wood, rich warm materials and wall coverings, leathers, the signature red of Le Richemond, the hotel’s omnipresent alcoves with floral accents, interesting crockery and impeccable service.
Sapori also offers a private dining room that can accommodate up to 14 people for family reunions or confidential business lunches.
The legendary terrace, protected and calm, is always a fabulous experience for guests.
Still located on the ground floor of the main building, Sapori is large enough to seat 134 people, 70 in the interior and 64 on the terrace.
The private dining room welcomes more intimate dinners for a maximum of 16 people.
Whether between friends, as a couple after a stay at Le Spa or with the family, Sapori offers a variety of refreshing and original meals for a very pleasant Sunday.

Le Bar – A vibrant atmosphere for Afterwork Drinks

The Lounge” – Soft glamour for an Afternoon Tea

Rooms and suites – A world of refined relaxation

Le Richemond counts 109 rooms, including 26 suites, each one with its own ambiance and decor. The smallest is 30 square metres, the largest – The Royal Armleder Suite – has a surface area of 250 square metres.
The all new seventh floor houses the largest suite of the hotel: The Royal Armleder Suite. It offers three rooms, a large living room, two terraces with a breathtaking view of the Geneva harbour, the Jet d’eau (Geneva fountain), Old Town and Mont-Blanc.
The rooms’ atmosphere, like that of the entire hotel, is distinctively contemporary with an emphasis on comfort, sophistication and state-of-the-art facilities.
All rooms are furnished with an eclectic mix of Art Deco, neo classic and contemporary style furniture. Precious materials such as lacquered exotic wood, splendid marquetry, rare marble, linen, silk and angora come together harmoniously throughout the rooms.

The rooms are equipped with the following:

Marble bathroom
Flat screen LCD television connected to satellite channels and the movie channels ShowTime Movie and ShowTime Music
Mini bar
CD player
DVD player (in the suites)
Bose I-pod connection station (in the suites and upon request in the rooms)
3 telephones, 2 telephone lines and modem access for personal computers
High speed Internet connection
Safe
Private balcony or terrace for most rooms
Easy access for guests with reduced mobility

83 spacious and divers rooms are divided into three categories:

Le Richemond – A respected name that bridges time

History – From boarding house to palace

Le Richemond, a Geneva institution and icon of the great Swiss hotel tradition, was built in 1863. It opened its doors under the name of “Riche-Mont Boarding House”. Adolphe-Rodolphe Armleder took over management in 1875 soon changing its name to ” The Richemond Family Hotel”, which sounded better to the ears of a growing Anglo-Saxon clientele.
The hotel experienced a particular rise after the Second World War, under the direction of Jean Armleder, the founder’s grandson, who sensed the transformation the tourism industry was about to undergo. The receiving capacity was increased to approximately 100 rooms and suites, and the establishment adopted the name ” Le Richemond “.
The hotel remained the property of the Armleder family for four generations, until 1999.
The group Rocco Forte Hotels bought the hotel in July 2004 for the sum of 99 million Swiss Francs (66 million Euros).
The hotel has been closed for renovation since December 2005. After 20 months of work, with an estimated cost of more than 70 million francs, the Geneva palace has reopened its doors in September 2007. Le Richemond takes back its place in the legend of a hotel that has accompanied the lives of Geneva residents for more than a century.
Le Richemond has a fascinating history, especially the prestige and talent of its guests. Imagine Walt Disney, Marc Chagall, Mirò, Charlie Chaplin, Rita Hayworth, Ella Fitzgerald, or Colette strolling through the lobby. More recently, Luciano Pavarotti, Tom Cruise, Nicole Kidman, Richard Gere, Michael Jackson, Elton John, Sting and Sharon Stone have stayed at the hotel.

Le Richemond is one of the founding members of the organisation The Leading Hotels of the World.

Design & architecture – an alliance of classic and contemporary

The renovation brought with it new elements, such as the creation of the exceptional spa, and the construction of a seventh floor with a terrace affording guests an incredible panoramic view.

John Stefanidis, tradition combined with innovation

Le Richemond is the first hotel in the world to have its interior decoration totally created by John Stefanidis, one of the most prestigious interior designers in the world.
Each space of the hotel, each room, each detail was given individual attention. This meant not only placing beautiful objects and stunning materials side by side. They have been perfectly blended into each other, with a certain savoir faire, like a work of art created by a fine craftsman.
For John Stefanidis, decoration must be in harmony with the space; its spirit, its uniqueness and its environment. An object should be decorated in its own way, depending on whether the location is Milan, London or Geneva.
Born in Egypt, John Stefanidis has travelled and worked around the world. He developed his creative base from each of the numerous countries he visited. From one, the use of light; from another, how to play with colours or materials; from yet another, the subtle placement of furniture or objects. The richness and the variety of these experiences translate into an approach that combines tradition with innovation. The atmosphere is stylish, luxurious and unique.
John Stefanidis opened his design practice in 1967 in the Chelsea quarter of London. His projects focus on new buildings as well as renovated properties.
More information is available on www.johnstefanidis.com

Olga Polizzi, talent and style

Sapori : a taste of Italy

Le Bar – A vibrant atmosphere for Afterwork Drinks

The Lounge” – Soft glamour for an Afternoon Tea

Rooms and suites – A world of refined relaxation

The rooms are equipped with the following:

Â· Marble bathroom
Â· Flat screen LCD television connected to satellite channels and the movie channels ShowTime Movie and ShowTime Music
Â· Mini bar
Â· CD player
Â· DVD player (in the suites)
Â· Bose I-pod connection station (in the suites and upon request in the rooms)
Â· 3 telephones, 2 telephone lines and modem access for personal computers
Â· High speed Internet connection
Â· Safe
Â· Private balcony or terrace for most rooms
Â· Easy access for guests with reduced mobility

83 spacious and divers rooms are divided into three categories:

29 Executive Rooms 25 to 35 m2
39 Deluxe Rooms 35 to 42 m2
15 Studios 39 m2

Le Richemond has 26 suites, divided into 6 categories. This variety ensures the satisfaction of all guest requirements, from the individual, business or leisure traveller, to families and small groups.

4 Executive Junior Suites 43 m2
12 Deluxe Junior Suites 45 m2
6 One-bedroom Suite 85 to 98 m2
1 Colette Suite 85 m2
2 Presidential Suite 100 m2
1 Armleder Suite 250 m2

Contemporary comforts, warm and precious materials, pleasant colours, are found in every category of rooms and suites.
All of the rooms are equipped with the latest in air conditioning technology. Each guest can adjust their room temperature independently from the outside temperature and from neighbouring rooms.
Communication? Nothing could be easier; each room has 3 telephones, 2 telephone lines with a High Speed Internet connection and an answering machine.
All rooms include a mini bar, an interactive plasma television with a Pay TV option, an office and storage space. Bathrobes, slippers, a hairdryer and scale are available for each guest and a bottle of mineral water is put in place each evening.

Executive Room : 30m2 / 323SqFt, with a large bed or 2 single beds (twin). An ideal choice for business travellers. Executive rooms are furnished with comfortable armchairs, a very functional workspace, and a marble bathroom with a separate bath and shower. Executive rooms have a view overlooking the city or the interior courtyard.

Deluxe Room : 35m2 / 377SqFt. This spacious room with a large bed or 2 single beds (twin) offers perfect comfort with space to relax, as well as an elegant marble bathroom with a separate bath and shower. Furnished with a sofa and armchairs, it includes a very functional workspace. Deluxe rooms have a view overlooking the city or the interior courtyard, or the peaceful Brunswick Garden and Lake Leman upon request.

Studio : 39m2 / 420SqFt. This spacious room with a large bed or 2 single beds (twin), offers perfect comfort with space to relax, as well as an elegant marble bathroom with a separate bath and shower. The Studio Rooms have a view overlooking the city or the interior courtyard, or the peaceful Brunswick Garden and Lake Leman upon request.

Executive Junior Suite : 43m2 / 465SqFt. Spacious with a large double bed or 2 single beds (twin), this room offers a living room area with sofa, two armchairs, a coffee table, a functional workspace, a dressing room and a marble bathroom (with a separate bath and shower). The Executive Junior Suites have a view overlooking the city or the interior courtyard.

Deluxe Junior Suite : 45m2 / 485SqFt. This Junior Suite has a large double bed or 2 single beds (twin). Enhanced with a private balcony, it offers a fabulous view of Brunswick Garden and Lake Leman. The Deluxe Junior Suite is spacious with a comfortable living room area separate from the bedroom, a very functional workspace, a dressing room and a marble bathroom with a separate bath and double shower.

Deluxe Suite : 78m2 / 840SqFt. With its private balcony, the Deluxe Suite affords a superb view of Lake Leman and Brunswick Garden. The suite is composed of a main room with a living area furnished with armchairs and a coffee table, a very functional workspace, a dressing room and a marble bathroom with a separate bath and double shower. The entry hall leads to a spacious living room with a comfortably furnished area for relaxing and a dining area. The Deluxe Suites can be reserved with one or two adjoining rooms.

Suite Colette: 85m2 / 915SqFt. Its name pays homage to the famous French writer who considered Le Richemond as a second home.
From the private balcony guests have a superb view of Lake Leman, the Old Town of Geneva and its famous cathedral, as well as Mont Blanc. Decorated in a contemporary style, the Suite Colette includes a main room with a living area furnished with armchairs and a coffee table, a very well organised work space, a dressing room and a marble bathroom with a separate bathtub and double shower. The entry hall leads to a spacious living room with a comfortably furnished space for relaxing and a dining area. The Suite Colette can be reserved with 1 or 2 adjoining rooms.

Presidential Suite : 100m2 / 1075SqFt. One Presidential Suite is located on the first floor with a view overlooking the Brunswick Garden. The other, on the 7th floor, offers a panoramic view of Lake Leman, the Old Town of Geneva and its famous cathedral, as well as Mont-Blanc. An inviting furnished terrace opens the room to the exterior. Composed of a main room with a living area furnished with a sofa and armchairs, the Presidential Suite also has a very functional workspace, a dressing room and a marble bathroom with a separate bathtub and double shower. The entry hall leads to a spacious living room with a comfortably furnished relaxing area and a dining area.

Executive : Deluxe Junior Suite:

Deluxe Suite : Deluxe Room :

The Royal Armleder Suite: Concerto in 7th Heaven

This sumptuous suite is a combination of a Deluxe Room, a Junior Deluxe Suite and a Presidential Suite with hammam, a spacious living room and a dining room.

Located on the 7th floor, with a surface of 250 square metres and accented by two inviting, beautifully furnished terraces, the Royal Armleder Suite offers a spectacular 360Â° view of Lake Leman, The Old Town of Geneva and its famous cathedral, as well as Mont-Blanc.
The luminous rooms are spacious and welcoming and provide limitless comfort and a decisively contemporary decor, accented with works of art and an eclectic selection of antiques and current furniture, including a few elements designed by John Stefanidis himself.

Here lies the harmony of styles; contemporary, Art Deco and neo classic come together with finesse. Noble materials, such as marble, precious wood, gold and the mosaics compose a balanced and fitting scene. Parquet floors and marquetry give the ensemble warmth and create an atmosphere that is both intimate and grandiose.
The 70 square metre living-room offers sundry ambiances with a range of colours and a selection of rich and sensual materials. One of the masterpieces is the superb fireplace that affords a soft and enveloping atmosphere.
The location of this exceptional Suite offers occupants considerable discretion. The rooms are equipped with the latest technologies, satisfying the requirements of a clientele accustomed to excellence.
The furnishings of each space reflect luxury, sophistication and extreme comfort, with notably a private hammam and heated floors (at different temperatures according to the room). Bathrooms are in Carrare marble and include claw feet bathtubs as well as jet rain showers.

With a total surface of 100 square metres, the large and peaceful terraces are furnished with total relaxation in mind. The lounge chairs, furnishings and gardens were designed with care.
Harmony and a timeless chic reveal a perfect haven of serenity, while at the same time an ideal location for very private receptions.

Conference Rooms – State-of-the-art Technology

The Ballroom

Previously called Le Grand Gentilhomme Room, the Ballroom has been completely renovated and equipped with the latest in technological advancements. It has maintained, however, its festive atmosphere with a new decor that includes trompe-l’œil paintings, superb chandeliers in Murano glass, mirrored walls and magnificent parquet floors.

The Paul Klee Room & Gallery

The Paul Klee Room is a completely new extension, built behind Le Richemond and linked to the main building by an interior courtyard with a glass ceiling. Like the other meeting rooms, the design of this space is contemporary.

The Chambesy and Coppet Rooms
These two rooms are connected to the Ballroom by four magnificent double doors, which alone leave a lasting impression. The room is accessed by a superb rotunda that shows off the space dedicated to receptions and conferences.

Le Spa – Exceptional Treatments in the heart of Geneva

Le Richemond is the only five star hotel in the city centre equipped with a real spa. The refined surroundings invite guests to indulge in the pleasures of well-being and total relaxation. Le Spa’s design beautifully blends elegant lines with original details. Black and white dominates, while gold filigree brings together bamboos and mosaics with subtle exotic touches.

Le Spa is located on the first lower level of the hotel, and welcomes guests as well as residents of Geneva who would like to enjoy this oasis of serenity in the centre of town. Le Spa allows its visitors to stimulate their senses with specific treatments or to simply escape for a moment of pure well-being.

The comfortable and elegant spa extends over 400 square metres and is composed of five treatment areas. Aromatherapy, chromo therapy and massages, for both men and women, are delivered by a team of experienced therapists. The aesthetic treatments they provide blend Eastern or Western philosophies, according to preference.
A hammam and sauna create the perfect balance between beauty and relaxation. Essential oils delicately permeate the dry heat or the clouds of vapour. It’s a perfect place for relaxation to top off an exceptional time.

Le Richemond also offers an ultra modern fitness room, equipped with the latest cardio training equipment, and a relaxation. Fresh fruit, delicious fruit juices and mineral water await you there.

Le Spa is open from 7 :00 to 22 :00

Treatments are given from 9h00 to 20h00 in the Spa, and massages in hotel bedrooms until midnight, on prior request. Treatment packages will be available.

SHISEIDO

Shi : Resources, Sei : Life, Do : Home

Shiseido symbolises ideal beauty based on the harmony of body and mind. It was the first brand to use a combination of Oriental and western technologies. Over 130 years of experience have enabled Shiseido to acquire unique know-how about product creation using leading technologies, whilst respecting the ancestral prescriptions of Chinese medicine.
The Qi beauty care method created by Shiseido is intended to stimulate the energy of the body and the mind. This treatment, which brings together Shiatsu pressure points (traditional Japanese massage) and the use of Oshibori (warm moistened strips of woven cotton), produces the absolute pleasure of deep relaxation.

The stimulation of these pressure points regulates the flow of energy and releases all tensions, producing total relaxation of body and mind. Shiseido Qi massages are part of a range of treatments to meet the body’s well-being and wellness needs. Qi is Chinese and translates as cosmic atmosphere or natural climate and means : invisible flow of energy.

Le Spa at Le Richemond is the first spa in Switzerland to form an association with the Shiseido brand, and one of the few in the world to be able to boast a partnership of this kind.

SOTHYS

Sothys products use aromatherapy so that you can experience the softness of an exotic ginger balm mask and then an aromatic massage using little perfumed sachets impregnated with a granité of butter and warm spices.

For more than 60 years, Sothys has based its success in the luxury world on keeping faith with the values that have helped to shape its identity : the scientific research of unique formulas combined with specific treatment methods and rituals ; a deliberately top-of-the-range approach that puts the individual, and his or her well-being, at the heart of the Sothys system of beauty care.

Today, more than ever, the dynamic energy of a family firm like Sothys is based on its ability to stay true to itself whilst producing new solutions in the changing world of beauty.

Le Spa offers its clients:

5 treatment areas :
2 areas dedicated to beauty treatments (facials, manicures, pedicures, waxing, cosmetics)
2 areas dedicated to massage, including a double room (with a hammam), for couples
1 area exclusively reserved for body treatments (scrubs, wraps) and affusion shower massages
1 relaxation area equipped with a water wall
Sauna and Turkish bath, diffused with essential oils
1 100m Gym equipped with the latest generation Technogym machines and a refreshment bar
I-pods are available for clients to allow them to listen to the music of their choice during treatments or gym sessions.
A reception area with a shop

Sir Rocco Forte – The Soul of the Collection

Sir Rocco Forte is the President and General Director of The Rocco Forte Collection, the luxury hotel company that he founded in 1996.
Sir Rocco was the President and General Director of Forte Plc, a company founded by his father, Lord Charles Forte, in 1934. Sir Rocco assumed the responsibility of more than 800 hotels, 1000 restaurants and nearly 100,000 employees in 50 countries around the world. As President, Sir Rocco made Forte one of the most important multinational companies in the global hotel industry. Based on the Meridien hotel chain, it includes a collection of luxury hotels, such as the George V in Paris, the Sandy Lane in Barbados, the Ritz in Madrid and the Plaza Athénée in New York. Forte Plc was sold in 1996, following a hostile takeover bid, and was since dissolved.

Sir Rocco was knighted in December 1994 for his services to the British Tourism Industry. In March 2005 he received the Grand Cross from The National Order of Merit from the Italian Republic, for his entrepreneurial talent and his strong links with Italy. He chaired the British Hospitality Association (the most important organisation in the hotel industry and the British restaurant industry) from 1991 to 1996. He also participated in the Executive Committee of the International Travel and Tourism Council, and presided over the selection of the English teams for the Commonwealth Games for many years. He is currently the “Main Patron” of Hospitality Action.
Born in Bournemouth the 18th of January 1945, Sir Rocco attended the Downside School in England. He pursued his studies in modern languages at Pembroke College in Oxford. He then obtained an accounting diploma.

Sir Rocco is married to Lady Aliai Forte since 1986. They have three children: Lydia, Irene and Charles.

Sir Rocco is an accomplished sportsman. He represented Great Britain, in his category, in the World Triathlon Championships in 2001, 2002 and 2003. In July 2005, Sir Rocco took part in the Iron Man Triathlon in Klagenfurt, Austria. With a final time of 11 hours and 40 minutes, he finished in second place in his category. He also participated in numerous marathons.
His other hobbies are shooting and golf.

The Rocco Forte Collection – A made-to-measure Philosophy

Each establishment of the Rocco Forte Collection is unique, with its own personality, its own style, and its own way to integrate into the local environment.

Stepping into a Rocco Forte establishment is not only to enter into a hotel, but enter a city, a culture and a history.
Attention to detail, quality and outstanding service, are the key words of the Collection. Everyone at The Rocco Forte Collection has the same passion for the quality of made-to-measure service. You are considered to be more than a client; you are an essential person, unlike anyone else. The entire team shares the same determination to make your hotel stay a pleasurable and fun experience.

Luxury Hotels in the heart of European Cities
All of the hotels are located in the heart of main European cities, close to business centres, transportation systems as well as shopping areas and tourist attractions.

Each hotel is unique
The Rocco Forte Collection hotels are all different from one another. Like members of a family, they share common values that have become the hallmarks of the Rocco Forte Hotels: spacious rooms, irreproachable service and restaurants with a flair that appeal to both guests and local customers. They each have their own temperament. Like a mirror, they reflect, in name and design, the city and the history of the country or the building they are in.

Warm and personalised service
Conscious of the importance of quality service, The Rocco Forte Collection makes it a point of honour to establish the highest levels of service in all of its hotels. Every staff member undergoes regular training sessions to ensure that the philosophy of these high standards are shared and respected. All employees, in particular the concierges, are ambassadors of their hotels and the cities around them. Travellers will soon feel not only like guests of the hotel, but like citizens of the city as well.

The priority is absolute comfort
A sense of well-being and relaxation are essential when travelling away from home. Our rooms and suites ensure that these needs are met: decorated with taste, spacious, comfortable, and equipped with the latest technical innovations, they personify beauty and excellence. Attention to detail extends to the bathroom, with the most refined selection of marble and mosaics.

Ten years after its creation, the collection of Rocco Forte Hotels has expanded and includes:

- Hotel de Russie in Rome
- Hotel Savoy in Florence
- The Balmoral in Edinburgh
- The Lowry Hotel in Manchester
- Hotel Astoria in St Petersbourg
- Hotel Amigo in Bruxelles
- Le Richemond in Geneva
- Villa Kennedy in Francfort
- Hotel de Rome in Berlin
- Brown’s Hotel in London
- The Charles Hotel in Munich

Upcoming openings :
- Verdura Golf & Spa Resort in Sicily – 2008
- Prague – 2008
- Marrakech – 2009
- Abu Dhabi – 2010
- Jeddah – 2010

Domaine de Châteauvieux

punchin — Wed, 04 Nov 2009 06:48:00 +0000

Domaine de Châteauvieux
Chemin de Châteauvieux 16
Peney-Dessus
CH-1242 Satigny – Genève
Tél : +41 22 753 15 11
Fax : +41 22 753 19 24
info@chateauvieux.ch
reservation@chateauvieux.ch

http://www.chateauvieux.ch/

http://www.chevrier-traiteur.ch/

www.mappy.com

________________________________________________________

Three things make a beautiful dinner between friends: location, delicious dishes and perfect service”

( After the book Le Livre du Trois
anonyme du XIV siècle. )

The Domaine de Châteauvieux is located in Peney-Dessus, in the heart of the Geneva vineyards on a spur planted with grapes. It is in fact the farm of the former Château de Peney destroyed by the Genevans of the 16th century.

Today, Châteauvieux is the flagship of Philippe Chevrier. In these historical surroundings, he develops his creative and inspired cuisine, highlighting the most exclusive roducts of the gastronomic tradition.

It is completely natural for the Genevans – less belligerent than their ancestors, other Swiss and visitors to occupy this magnificent place for an unforgettable stay.

The restaurant is closed on Sunday and Mondays.

Our dinner was stupendous, from amuse bouche to desserts. Memorable moments include: Le tartare de noix de coquilles Saint-Jacques mariné au citron vert, gelée d’huîtres ” Belon ” aux herbettes,
pain au beurre d’algues (tartar of scallops and oysters);
L’escalope de foie gras de canard poêlée, chutney de coing, caramel d’épices et baies de sureau (duck foie gras with caramel and spices)
Les jambonnettes de grenouilles sautées, mousseline de pommes de terre ” ratte “, émulsion à la truffe blanche d’Alba ( a superb frog’s leg preparation). A lush pumpkin soup was glorious,, as were Les filets de rouget de roche poêlés, (red mullet).

Le biscuit coulant au chocolat chaud, glace à la vanille de Tahaa 44.-
Le croustillant au miel et figue noire de Turquie poêlée aux épices,
glace au poivre de Tasmanie and L’arlette aux pommes ” Granny Smith ” et safran,glace au caramel et crème à la vanille de ” Bora Bora were ideal conclusions. The sommelier’s selection of Swiss wines (see next section) was idea and service was attentive and personal. One of the great Swiss restaurants in the Geneva area and rates A Major on the Walman Report.

From the moment you arrive in the Domaine de Châteauvieux , your eye will irresistibly be attracted to the bay window opening onto the kitchen. The latter tiled in blue colored lava stone, contrasting with the polished stainless steel of the cupboards. In the centre of this jewel-case, a “piano” (ie. stove) made to measure with an incomparable heating capacity. 4.50 m long, it allows the chefs to give free rein to their creativity. It was conceived by Philippe Chevrier and designed and built to ultra-modern standards.

Between the “Pâtisserie” , the “Chocolaterie” and the main kitchen is located the “Chef’s Table” at the crossroad of temptation between the sweet and the salted

If you have dreamed to sail alongside the skipper of an America’s Cup boat or to attend “Don Giovanni” from the orchestra pit, you must try this unique experience to eat at the “Chef’s Table”.

A reservation is absolutely necessary due to the success of this table.

Click Below To Reserve:

http://www.chateauvieux.ch/page.cfm?content=table_reserv.cfm

LE MENU GOURMET À CHF 195.-
Le chou farci de crabe ” Royal ” de Norvège
au moluga impérial, émulsion des carapaces à l’aneth
Le filet de rouget de roche poêlé,
riz doré aux petits coquillages,
bouillabaisse à l’huile de piment d’Espelette
Le caneton ” Miéral ” rôti entier au poivre de Tasmanie,
salsifis au jus et à la moelle,
mousseline de pommes de terre au beurre de baratte
Les fromages frais et affinés
Le sablé vanille et mousse légère à la carotte,
crémeux à l’orange, sorbet gingembre
Le biscuit à la courge,
fudge et glace aux noix de Pecan caramélisées
_________________________________________________________

LE MENU FIN BEC À CHF 270.-
Le tartare de noix de coquilles Saint-Jacques mariné au citron vert,
gelée d’huître ” Belon ” aux herbettes,
pain au beurre d’algues
Les queues de langoustines de ” Loctudy ” rôties
aux haricots noirs et lard séché,
émulsion au corail d’oursins
Le filet de sole de l’île d’Yeu grillé,
légumes croquants et oignons confits aux cacahuètes
Le filet de chevreuil poêlé aux airelles,
poire au vin rouge, marrons glacés aux épices, churros aux agrumes,
jus au cornes d’Abondance
Les fromages frais et affinés
Le croustillant au miel et figue noire de Turquie pochée aux épices,
glace au poivre de Tasmanie
L’arlette aux pommes ” Granny Smith ” et safran,
glace au caramel et crème à la vanille de Bora Bora
_______________________________________________________

LES ENTREES FROIDES ET CHAUDES

Le tartare de noix de coquilles Saint-Jacques
mariné au citron vert, gelée d’huîtres ” Belon ” aux herbettes,
pain au beurre d’algues 92.-
L’escalope de foie gras de canard poêlée,
chutney de coing, caramel d’épices et baies de sureau 68.-
Les jambonnettes de grenouilles sautées,
mousseline de pommes de terre ” ratte “,
émulsion à la truffe blanche d’Alba 88.-
La tarte renversée de joues de cochon
aux radis blancs et artichauts marinés, vinaigrette aux appétits 64.-
La soupe de courge ” muscade ” crémeuse,
poêlée de sot-l’y-laisse de volaille à la truffe blanche d’Alba 86.-
Le chou farci de crabe ” Royal ” de Norvège,
au moluga impérial, émulsion des carapaces à l’aneth 74.-
LES POISSONS ET LES CRUSTACES
Les filets de rouget de roche poêlés,
riz doré aux petits coquillages,
bouillabaisse à l’huile de piment d’Espelette 94.-
La pince de crabe ” Royal ” de Norvège grillée,
pâtes à l’encre de seiche et nage de petits coquillages au beurre salé 98.-
Le pavé de bar de ligne aux cèpes et noix de coquilles Saint-Jacques,
réduction aux épices tandoori 110.-
Les filets de sole de l’île d’Yeu grillés,
légumes croquants et oignons confits aux cacahuètes 96.-
Les noix de coquilles Saint-Jacques de Norvège à la plancha,
mousseline d’échalotes grises,
nage de moules de Bouchot au gamaret parfumé au laurier 92.-
Le homard bleu de Bretagne rôti
sur un risotto ” Carnaroli ” à la truffe blanche d’Alba Demi 120.-
Entier 210.-
LES VIANDES ET LES VOLAILLES
Les suprêmes de pigeon des Deux-Sèvres poêlés aux coco de Paimpol,
cuisses confites et pastilla d’abats 96.-
Le rognon de veau cuit entier dans le gros sel et les épices,
risotto aux champignons sauvages, réduction au vieux porto 92.-
Le filet de bœuf de Simmental poêlé, ravioles de queue de bœuf
et cardons argentés épineux braisés au jus 98.-
Les côtes d’agneau du Limousin marinées et grillées,
semoule de blé dur aux pois chiches et à l’harissa 96.-
La selle de chevreuil aux airelles, poire au vin rouge,
marrons glacés aux épices, churros aux agrumes
et jus aux cornes d’Abondance (min. 2 pers) prix par pers. 110.-
Le râble de lièvre cuit en cocotte lutée aux bourgeons de sapin,
jus aux-épines vinettes (min. 2 pers) prix par pers. 98.-
Un repas autour d’un lièvre à la royale
en 5 services (sur commande min. 4 pers) prix par pers. 260.-
Les fromages frais et affinés 40.-
LES ENTREMETS SUR ASSIETTE
Le biscuit coulant au chocolat chaud, glace à la vanille de Tahaa 44.-
Le croustillant au miel et figue noire de Turquie poêlée aux épices,
glace au poivre de Tasmanie 44.-
L’arlette aux pommes ” Granny Smith ” et safran,
glace au caramel et crème à la vanille de ” Bora Bora ” 42.-
Le sablé vanille et mousse légère à la carotte,
crémeux à l’orange et sorbet au gingembre 42.-
Le biscuit à la courge,
fudge et glace aux noix de Pecan caramélisées 44.-
La tarte au chocolat pur ” Vénézuela “
aux éclats de châtaignes et vieux rhum, sorbet au coing 46.-
Les figues flambées au sucre de canne et liqueur de mûres,
poivre de Sichuan et glace au mascarpone 48.-

__________________________________________________________

Swiss Wines (May not all be available)

Les Vins Blancs du Vignoble de Genève
Bouteilles (75 cl)
Aligoté
Domaine du Clos des Pins Marc Ramu 2007 55.–
Chasselas
Les Hutins ” Bertholier ” Jean, Pierre et Emilienne Hutin 2006 50.–
Chardonnay ” élevé en fût de chêne “
Les Vins de Philippe Chevrier N. Bonnet & Cave de Genève 2006 68.–
Domaine Guyot ” Heliodore ” Christian Guyot 2006 80.–
Domaine Grand’Cour Jean-Pierre Pellegrin 2006 75.–
Domaine de la Comtesse Eldegarde Nicolas Bonnet 2006 70.–
Les Hutins Jean, Pierre et Emilienne Hutin 2005 75.–
Domaine des Curiades ” Vieilles Vignes ” Les Frères Dupraz 2000 85.–
Pinot Gris
Domaine des Abeilles d’Or René Desbaillets 2007 60.–
Sauvignon Gris
Domaine de la Comtesse Eldegarde Nicolas Bonnet 2006 75.–
Sauvignon
Les Vins de Philippe Chevrier N. Bonnet & Cave de Genève 2007 65.–
Domaine de la Comtesse Eldegarde Nicolas Bonnet 2006 70.–
Domaine Dugerdil Sophie Dugerdil 2006 65.–
Sauvignon ” élevé en fût de chêne “
Domaine du Paradis R. Burgdorfer et D. Cornu 2006 80.–
Domaine des Curiades ” non filtré – sans soufre ” Les Frères Dupraz 2006 80.–
Domaine Grand’Cour Jean-Pierre Pellegrin 2006 85.–
Les Hutins Jean, Pierre et Emilienne Hutin 2002 75.–
Viognier
Domaine des Abeilles d’Or René Desbaillets 2007 70.–
Domaine du Paradis ” Pont des Soupirs ” R. Burgdorfer et D. Cornu 2005 80.–
Les Hutins Jean, Pierre et Emilienne Hutin 2006 70.–
Domaine des Curiades Les Frères Dupraz 2006 85.–

Assemblages
Domaine Grand’Cour ” Kerner-Sauvignon ” Jean-Pierre Pellegrin 2006 85.–
Cave des Chevalières ” Blanc-Blanc ” Sébastien Dupraz 2005 70.–
Demi-Bouteilles
Liquoreux
Sauvignon Gris & Blanc ” Doux ” 50 cl Les Vins de Philippe Chevrier 2006 70.–
Sauvignon Blanc ” Doux ” 50 cl Comtesse Eldegarde – N. Bonnet 2006 75.–
Domaine Grand’Cour ” Grand Cour NobleÂÂ°” 37.5 cl Jean-Pierre Pellegrin 2005 105.–
Les Hutins ” Pinot Gris Passerillée ” 50 cl Jean, Pierre et Emilienne Hutin 2005 85.–
Magnums (150 cl)
Sauvignon
Les Vins de Philippe Chevrier N. Bonnet & Cave de Genève 2006 130.–
Chardonnay ” élevé en fût de chêne “
Les Vins de Philippe Chevrier N. Bonnet & Cave de Genève 2006 150.–
Comtesse Eldegarde Nicolas Bonnet 2005 150.–
Le Vin Rosé du Vignoble de Genève
Bouteilles (75 cl)
Domaine Guyot ” Tourmaline ” Christian Guyot 2005 67.–
______________________________________________________

Les Vins Blancs Secs du Vignoble du Valais
Bouteilles (75 cl)
Fendant
Fendant ” Fully ” Benoît Dorsaz 2006 60.–
Fendant ” Cuvée Maya ” Nicolas Zufferey 2006 65.–
Humagne Blanche
Humagne Blanche ” Elevée en barrique ” Philippe Darioli 2006 90.–
Johannisberg
Johannisberg de Sierre Nicolas Zufferey 2006 70.–
Marsanne
Marsanne Nicolas Zufferey 2006 85.–
Marsanne ” Elevée en barrique ” Didier Joris 2006 90.–
Ermitage ” Elevée en barrique ” Philippe Darioli 2006 85.–
Les Serpentines Gérald Besse 2005 85.–
Grain d’Or (5dl) Marie Thérèse Chappaz 2004 90.–
Petite Arvine
Petite Arvine ” Les Perches ” Benoît Dorsaz 2006 85.–
Petite Arvine ” Elevée en barrique ” Philippe Darioli 2006 95.–
Petite Arvine Simon Maye et Fils 2006 85.–
Grain Blanc (5dl) Marie Thérèse Chappaz 2005 90.–
Savagnin
Païen Philippe Darioli 2006 90.–
Savagnin Blanc Nicolas Zufferey 2006 85.–
Païen – Heida Simon Maye et Fils 2005 95.–
Magnums (150 cl)
Marsanne
Ermitage ” Elevée en barrique ” Philippe Darioli 2006 180.–
Petite Arvine
Petite Arvine ” Elevée en barrique ” Philippe Darioli 2006 190.–

Les Vins Blancs Liquoreux du Vignoble du Valais
Demi-Bouteilles (37.5 cl)
Ermitage
Les Serpentines ” flétrie sur souche ” Gérald Besse 2005 125.–
Ermitage ” Grain Noble ” Phlippe Darioli 2005 115.–
Ermitage ” Grain Noble ” Phlippe Darioli 2004 105.– **
Malvoisie
Grain Noble Marie-Thérèse Chappaz 2000 120.– **
Petite Arvine
Petite Arvine ” Grain Noble ” Phlippe Darioli 2005 120.–
Grain Noble Marie-Thérèse Chappaz 1998 150.–
Demi-Bouteilles (50 cl)
Malvoisie
Les Serpentines ” flétrie sur souche ” Gérald Besse 2005 125.–
Marsanne Blanche
Ermitage ” Grain Noble ” Phlippe Darioli 2005 140.–
Ermitage ” Grain Noble ” Phlippe Darioli 2004 130.–
Grain Noble Marie-Thérèse Chappaz 2001 160.–
Grain Noble Marie-Thérèse Chappaz 2000 160.–
Grain Noble Marie-Thérèse Chappaz 1997 180.–
Grain Noble Marie-Thérèse Chappaz 1996 190.– *
Petite Arvine
Les Serpentines ” flétrie sur souche ” Gérald Besse 2005 145.–
Grain de Folie Benoît Dorsaz 2004 145.–
Petite Arvine ” Grain Noble ” Phlippe Darioli 2005 145.–
Petite Arvine ” Grain Noble ” Phlippe Darioli 2004 135.–
Grain Noble Marie-Thérèse Chappaz 2001 160.–
Grain Noble Marie-Thérèse Chappaz 1999 170.– **
Grain Noble Marie-Thérèse Chappaz 1997 180.– **
________________________________________________________

Les Vins Rouges du Vignoble de Genève
Bouteilles (75 cl)
Gamay
Domaine des Hutins ” Vieilles Vignes ” Jean, Pierre et Emilienne Hutin 2006 65.–
Les Vins de Philippe Chevrier N. Bonnet & Cave de Genève 2006 65.–
Domaine Dugerdil Sophie Dugerdil 2006 55.–
Pinot Noir
Domaine Grand’Cour Jean-Pierre Pellegrin 2006 75.–
Domaine des Hutins ” L’Intégrale ” Jean, Pierre et Emilienne Hutin 2005 100.–
Domaine des Curiades Les Frères Dupraz 1998 85.–
Gamaret
Domaine Grand’Cour Jean-Pierre Pellegrin 2006 87.–
Comtesse Eldegarde Nicolas Bonnet 2006 80.–
Cave des Chevalières ” A Maxime ” Sébastien Dupraz 2006 80.–
Clos des Pins ” Mandragore ” Marc Ramu 2006 80.–
Grenache
Domaine du Paradis ” Angel Grenache ” R. Burgdorfer et D. Cornu 2007 75.–
Merlot
Domaine Grand’Cour Jean-Pierre Pellegrin 2005 92.–
Domaine Guyot ” Prince des Vignes ” Christian Guyot 2005 90.–
Cave des Chevalières Sébastien Dupraz 2005 80.–
Domaine de la Comtesse Eldegarde Nicolas Bonnet 2005 90.–
Domaine de la Comtesse Eldegarde Nicolas Bonnet 2004 80.–
Cabernets
Les Vins de Philippe Chevrier ” Cabernet-Franc ” N. Bonnet & Cave de Genève 2006 70.–
Comtesse Eldegarde ” Cabernet-Franc ” Nicolas Bonnet 2006 80.–
Comtesse Eldegarde ” Cabernet-Franc ” Nicolas Bonnet 2005 90.–
Comtesse Eldegarde ” Cabernet-Franc ” Nicolas Bonnet 2004 80.–
Clos des Pins ” Cabernet-Sauvignon ” Marc Ramu 2006 80.–
Syrah
Clos des Pins Marc Ramu 2006 80.–
Domaine du Paradis ” Le Diable Rouge ” R. Burgdorfer et D. Cornu 2005 80.–
Zinfandel
Domaine du Paradis R. Burgdorfer et D. Cornu 2005 80.–
Assemblages
Les Vins de Philippe Chevrier N. Bonnet & Cave de Genève 2006 85.–
Grand Cour Noir ” Syrah & Diolinoir ” Jean-Pierre Pellegrin 2005 95.–
Grand Cour Rouge ” Cabernet Franc et Sauvignon ” Jean-Pierre Pellegrin 2005 90.–
Domaine des Curiades ” Absolu ” Les Frères Dupraz 2006 85.–
Domaine du Paradis ” Pont des Soupirs ” R. Burgdorfer et D. Cornu 2005 85.–
Domaine de la Comtesse Eldegarde ” Amplitude ” Nicolas Bonnet 2005 105.–
Domaine de la Comtesse Eldegarde ” Amplitude ” Nicolas Bonnet 2004 100.–
Domaine des Balisiers ” Comte de Peney ” G. Pillon et J.D. Schlaepfer 2002 80.–
Magnums (150 cl)
Cabernet-Franc
Les Vins de Philippe Chevrier N. Bonnet & Cave de Genève 2006 140.–
Comtesse Eldegarde Nicolas Bonnet 2005 190.–
Gamaret
Clos des Pins ” Mandragore ” Marc Ramu 2005 185.–
Merlot
Domaine de la Comtesse Eldegarde Nicolas Bonnet 2005 190.–
Pinot Noir
Domaine Grand’Cour ” P ” Jean-Pierre Pellegrin 2003 280.–
Syrah
Cave des Chevalières Sébastien Dupraz 2005 190.–
Assemblages
Les Vins de Philippe Chevrier N. Bonnet & Cave de Genève 2006 190.–
Cave des Chevalières ” Rouge-Rouge ” Sébastien Dupraz 2005 145.–
Domaine de la Comtesse Eldegarde ” Amplitude ” Nicolas Bonnet 2005 215.–
Double-Magnum (300 cl)
Assemblage
Les Vins de Philippe Chevrier N. Bonnet & Cave de Genève 2005 380.–
_______________________________________________________

Les Vins Rouges du Vignoble du Valais
Bouteilles (75 cl)
Cornalin
Cornalin de Leytron Philippe Darioli 2006 90.–
Cornalin ” Quintessence ” Benoît Dorsaz 2005 90.–
Dôle
Dôle de Sierre Denis Mercier 2005 80.–
Pinot Noir
Pinot Noir Denis Mercier 2006 75.–
Syrah
Les Comballes Gérald Besse 2006 90.–
Syrah de Leytron Philippe Darioli 2006 90.–
Syrah Simon Maye et Fils 2006 90.–
Assemblages
Dariolo Philippe Darioli 2006 98.–
Magnums (150 cl)
Cornalin
Cornalin de Leytron Philippe Darioli 2006 190.–
Cornalin ” Quintessence ” Benoît Dorsaz 2005 215.–
Cornalin de Sierre Denis Mercier 2001 290.–
Cornalin de Sierre Denis Mercier 2000 310.–
Cornalin de Sierre Denis Mercier 1999 310.– *
Cornalin de Sierre Denis Mercier 1998 340.– **
Cornalin de Sierre Denis Mercier 1995 340.– **
Humagne Rouge
Humagne Rouge de Leytron et Chamoson Philippe Darioli 2006 170.–
Syrah
Syrah de Leytron Philippe Darioli 2006 185.–
Osami Didier Joris 2003 275.–
Syrah de Pradec Denis Mercier 2001 290.– *
________________________________________________________

Les Vins Rouges du Vignoble du Canton de Vaud
Bouteilles (75 cl)
Châblais
Yvorne ” Merlot ” Philippe Gex 2003 75.–
Les Vins Rouges du Vignoble du Tessin
Bouteilles (75 cl)
D.O.C Ticino “Vinattieri ” Luigi Zanini 2004 210.–
D.O.C Ticino “Vinattieri ” Luigi Zanini 2003 210.–
D.O.C Ticino “Vinattieri ” Luigi Zanini 2002 210.–
D.O.C Ticino “Vinattieri ” Luigi Zanini 2000 300.–
D.O.C Ticino “Vinattieri ” Luigi Zanini 1999 210.–
D.O.C Ticino “Vinattieri ” Luigi Zanini 1998 290.–
D.O.C Ticino “Vinattieri ” Luigi Zanini 1997 290.–
D.O.C Ticino “Vinattieri ” Luigi Zanini 1996 210.–
D.O.C Ticino “Vinattieri ” Luigi Zanini 1995 270.– **
D.O.C Rosso del Ticino ” Castello Luigi ” Luigi Zanini 2004 210.–
D.O.C Rosso del Ticino ” Castello Luigi ” Luigi Zanini 2002 225.–
Double-Magnums (300 cl)
D.O.C Ticino Vinattieri 2001 980.– *
Impériale (600 cl)
D.O.C Rosso del Ticino ” Castello Luigi ” Luigi Zanini 1999 2300.– *

East River Cafe

punchin — Mon, 02 Nov 2009 21:20:00 +0000

NAME: East River Café

ADDRESS: 1111 First Avenue (at 61st Street)
New York, NY 10021

WEB SITE: www.eastrivercafe.com

TELEPHONE: (212) 980-3144

FAX: (212) 980-3171

HOURS: Lunch/Brunch: 12:00 Noon – 3:30 PM, Mon.-Sun. Dinner: 4:00 PM – 11:00 PM, Sun.-Thurs.
4:00 PM – 12:00 Midnight, Fri.-Sat.

CUISINE: Mediterranean
(Contemporary and classic Mediterranean
dishes. In addition, a unique variety of
thin-crusted pizzas and homemade gnocchi
are available from the oven.)

CREDIT CARDS: All major

PRICE RANGE: Lunch/Brunch: $14.95
(Prix Fixe with mimosa or
bloody mary)
Dinner (entrees): $12.00 – $28.00

DRESS: Elegant Casual

RESERVATIONS: Recommended

SEATING CAPACITY: Bi-level dining room seats 100
(Wraparound Outdoor Café seats 24

NUMBER OF ROOMS: 1
(Wraparound Outdoor Café seats 24)

PARTY FACILITIES: Available upon request
(Upper level of dining room or entire restaurant is
available for private parties and special events.)

BAR: Full-service sit-down bar. The handsome
20-foot long custom-made copper bar features
stylish barstools, hanging Tiffany lamps, and
a striking 100-year old antique mirror. The bar
features an impressive selection of global wines.
A variety of wines are available by the glass. In
addition, a premier selection of spirits, liquors,
after-dinner drinks, dessert wines, and specialty
cocktails such as Pomegranate Martini (Level
Vodka with a Splash of DeKuyper Pomegranate),
Key Lime Martini (Tommy Bahama Rum, Orange
Liqueur, Fresh Key Lime Juice, and a Splash of Kajmir
Vanilla Liqueur), and Tatanaka (Bison Grass Vodka,
Apple Juice, a Splash of Lime Juice, and a Hint of
Vanilla) are also available. The Lunch/Brunch and
Dinner Menus are available at the bar. On Wednesday
through Saturday from 7:00 PM until 12:00 Midnight,
accomplished pianist Alberto Aprigliano plays classical
and popular music in the bar alongside the front dining room.

ATMOSPHERE: Exotic, romantic ambiance. The stylish bi-level dining
room is enhanced by a 14-foot high ceiling, candlelit
round tables, exotic custom-made mahogany and
fabric-upholstered chairs, pale pink walls, antique
hand-carved mirrors, recessed mood lighting,
black-and-white vintage photos of classic movie stars,
antique copper lanterns on the walls, hard wood and
Mediterranean tiled floors, and French doors opening
onto a charming outdoor café to create a contemporary
Mediterranean setting.

OUTDOOR CAFÉ: A charming wraparound outdoor café on a
quiet East Side street seats 24 people. It is
enhanced by potted plants and by wood
flower boxes. It is open March through
December.

DESIGNER: Sam Marcos

EXECUTIVE CHEF: Sam Marcos

WINE DIRECTOR: Sam Marcos

OWNER: Sam Marcos

OPENING DATE: July, 1994

East River Cafe
1111 First Ave., at 61st St.
212-980-3144. (Fax) 212-980-3171

http://www.eastrivercafe.com/

Hours: Open 7 Days a Week for Lunch & Dinner

Appetizers: $6-$13. Pasta: $12-$19. Pizza: $9-$14. Entrees: $16-$26.

Wine List short: well selected and amazingly inexpensive, with many choices under $30. 10 Wines By The Glass: $7-$9. Bottles $25-$85

________________________________________________________

Review By Nancy Walman

The delightful East River Café offers a tinkling piano, packed-bar-scene, and the area’s best value in first rate dining, with an outstanding Italian-Mediterranean kitchen. Inside, there are three attractive rooms with high back country-style chairs, bare wood floors, tables set with double-white cloths and crisp white linen, and walls hung with framed photos depicting scene from films. Prices are midrange with many entrees priced under $20. Steak Sinatra is a terrific hunk of grilled prime-aged Rib eye, sautéed with porcini mushrooms, served with broccoli rabe and mashed potatoes. The most expensive dish on the menu ($26), it is still a bargain. You won’t find a lighter lasagna or gnocchi anywhere and all pizzas are recommend, especially the four -cheese or prosciutto-truffle-oil versions. The fresh and perfectly cooked Grilled Mixed Seafood is terrific and a Pork Chop special, flattened and breaded Milanese-style, topped with a sparkling salad was wonderful. A chilly Saturday night dinner started with generous cocktails and a crisp Sauvignon Blanc from a short well-selected and amazingly inexpensive wine list. Besides the fabulous pizzas, pasta and steak, there were such succulent entrees to choose from as a Cornish game hen in white wine sauce and salmon crusted in potatoes in a zesty Dijon mustard sauce. A dense orange cheesecake, tiramisu and cannoli were the dessert winners. Service is highly efficient and accommodating and owner Sam Marcos is a warm and charming host. Now if every neighborhood could have a restaurant as pleasant as East River Café, what a wonderful world this would be.

RIVER CAFE: MIDTOWN MANHATTAN RESTAURANT
CELEBRATES CHEF SAM MARCOS’ MEDITERRANEAN COOKING

East River Cafe, the exotic, romantic Midtown Manhattan Mediterranean restaurant features the contemporary and classic Mediterranean menus of executive chef Sam Marcos. The restaurant, which opened in July 1994, is owned by chef/restaurateur Sam Marcos.

East River Cafe’s exotic, stylish atmosphere recreates the charming ambiance of a contemporary Mediterranean restaurant. The ambiance reveals itself through a 20-foot long custom-made copper bar, a bi-level dining room with a 14-foot high ceiling, candlelit round tables, handsome mahogany and fabric-upholstered chairs, hard wood and Mediterranean tiled floors, pale pink walls, antique copper lanterns on the walls, recessed mood lighting, and French doors opening onto a wraparound outdoor café. On Wednesday through Saturday nights, accomplished pianist Alberto Aprigliano plays classical and popular music in the bar alongside the front dining room.

East River Cafe’s seasonal Mediterranean menus are sophisticated and creative, yet simple and earthy. Chef Sam Marcos’ menus represent the authentic cooking style of the Mediterranean. His Mediterranean dishes and sauces are enhanced by an impressive selection of fresh, flavorful Mediterranean herbs, imported Italian buffalo mozzarella, homemade pastas and gnocchi, seasonal Mediterranean ingredients, an exciting choice of authentic Mediterranean appetizers, and a unique selection of fresh fish and meat dishes. Marcos has also created a separate Pizza Menu featuring a unique selection of thin-crusted pizzas. His use of fresh fruits, seasonal vegetables as well as a variety of Mediterranean flavors is the foundation of East River Cafe’s culinary style.

Executive chef Sam Marcos celebrates authentic Mediterranean cooking at East River Cafe with a particular emphasis on classic and contemporary Mediterranean dishes. A native of Cairo, Egypt, Marcos learned to cook from his mother and grandmother along with dining out often with his family in local Cairo restaurants. After completing his educational studies in Egypt, Marcos moved to New York City in 1981. He worked at a wide variety of New York City restaurants in all areas of the business from the front of the house to the kitchen. However, his ongoing passion for authentic Mediterranean recipes and cuisine inspired him to open East River Café in 1994, a modern Mediterranean restaurant in Midtown Manhattan.

Sam Marcos comments on becoming the owner of East River Cafe: “I am delighted to have opened East River Cafe. I am essentially a self-taught Mediterranean chef with a passion for the authentic Mediterranean dishes of my heritage. Even though I worked many years in a wide variety of New York City restaurants, my long-term passion was to open my own simple, yet refined, Mediterranean restaurant. When I opened East River Cafe in 1994, the menu was Italian-Mediterranean. I increasingly added more dishes from other areas of the Mediterranean to expand the culinary boundaries. I transformed East River Café into a classic, yet modern, Mediterranean restaurant with an exotic, romantic atmosphere. I refined the menus to reflect traditional as well as contemporary Mediterranean dishes. There is a lot of personal attention to all my guests as though they were dining in a local Mediterranean restaurant. At East River Cafe, I have remained true to my Mediterranean traditions.”

Marcos continues: “The cooking of the Mediterranean in general is simple and earthy. I grew up in Cairo so that a lot of my culinary roots are based in that wonderful city. Later on, I learned and enjoyed Mediterranean cooking and presentation. I wanted to combine the influences of my native city and the surrounding regions in my menus at East River Cafe. However, I remain inspired by my constant discovery of old Mediterranean recipes and the creation of new ones so that my dishes evolve along with the menus. My philosophy with food is to keep the flavors simple and let the ingredients shine. If you over-complicate the food, the flavors become muddled.”

Restaurateur Sam Marcos oversees the areas of food, wine, service, and ambiance. He provides personalized, individual service and attention to all diners to ensure a memorable dining experience.

Marcos explains: “I have attempted to create a sophisticated, yet comfortable, environment with friendly and attentive service – professional and unobtrusive yet warm and welcoming – treating each diner as an individual. I want my customers to come and relax as though they were dining in my own home. Most people like simplicity, consistency, and warm, comfortable surroundings. It is my pleasure providing this special hospitality which is a part of my cultural heritage.”

East River Cafe features a superior selection of global wines. The international wine list, created by Sam Marcos, changes seasonally and is continually evolving. An impressive number of wines by the glass are also available. In addition, there is an impressive wine cellar downstairs.

Marcos explains his philosophy of this seasonal global wine list: “My international wine list offers an impressive selection of first-class wines. I work closely with both small and large-estate vineyards to create a unique selection of wines to complement my Mediterranean menus. It is also my belief that by removing an intimidating edge to the presentation, selection, and service of wine, my guests can relax, have fun, and become more familiar with the exciting variety of global wines.”

East River Cafe has already become so popular that many customers have rented the restaurant for private parties, business events, and even weddings. Marcos works closely with his customers in creating customized special event menus and accommodations.

At East River Cafe, the prices remain moderate. The prix fixe Lunch/Brunch Menu is $14.95 with a mimosa or bloody mary. Dinner entrees range from $12.00 for Capellini al Pomodoro Fresco up to $28.00 for Filet Mignon. The restaurant is open seven days a week for lunch/brunch, and seven nights a week for dinner.

Marcos concludes: “East River Cafe, first and foremost, celebrates the union of fine international wine, food, service, and ambiance. Although I have created a sophisticated, yet romantic, dining experience at East River Cafe, I want my customers to feel comfortable and enjoy themselves as though they were dining in a local Mediterranean restaurant. There is no attitude or pretense here.”

East River Cafe, with its authentic Mediterranean menus created by Executive Chef Sam Marcos, superior global wine list, exotic romantic setting, first-class service, and personalized proprietorship, offers a refined dining experience for all to enjoy.

The Last Of Luxury

punchin — Mon, 02 Nov 2009 20:43:00 +0000

Destinations Of Distinction

The Last Of Luxury

By Nancy & J. Walman

Modern life, full of its hustle and bustle, has left little in the way of comfort for its harried participants. Gone are the days of affordable luxury. The Crystal Champagne and caviar of yesteryear have given way to change, as First class air travel has been devalued to little more than a larger seat. Few hotels still offer the service and amenities of bygone days. And unless one’s wallet is fat enough to support $300, $500, or more per person, haute-dining remains but a dream. Service, it seems, has given way to the The Breathtaking Lobby Of the Meurice.

Are we approaching the days when only the rich will be able to travel, using private jets, keeping apartments in the world’s major cities, and hosting a staff to fulfill their every desire? Relax. For the trip of a lifetime, mortgage the house, hock the family jewels and enjoy one of the world’s great cities in style while you still can. In a world of orange alerts, who has time to worry about tomorrow?

Where can one find this last bastion of style and taste? Paris, of course. The land of the Louvre and Montmatre stills plays host to some of life’s little luxuries, available to even the humblest of travelers. And of course, if you’ve got the money to burn, you’ll find that in this city, you can still have your heart’s desire. However, standing between Paris and the rest is one transcontinental flight. We chose Continental, although choice of airline matters little. Business/First class on Continental yielded little more than “warmed-nuts”, not smoked salmon, and the wine selection was shameful. Food was copious and pedestrian. The fully extendable sleeper seat, highly touted as an innovation by the airline, proved to be acceptable but was not necessarily a plus. In-flight service was excellent on the outbound flight (although performed in a routine and perfunctory manner on returning from the continent).

On arrival, it’s time to ignore the trans-Atlantic survival flight, and make an entrance in style. For glamour, we endorse Paris Major Limousines. In business for the last fifteen years, the company boasts bilingual, trained drivers and a sizable fleet of Mercedes Benz cars, ranging from the E-class to the six-door luxury limousine. Bookings can be done on-line at http://www.paris-limousines.fr/ or via phone. A typical airport transfer from Charles De Gaulle to the center of the city costs from $134 ($165 in a Mercedes); from hotel to the railway station would be in the range of $62.

Moving onward from the airport, for accommodations we recommend the five-star Hôtel Meurice. Operating since 1771, the hotel has played host to some the world’s finest dignitaries and celebrities. Finding favor amongst the British Elite in the 1800’s, the hotel earned the nickname “City of London” due to its English-speaking staff, and has since seen guests such as President Franklin Delano Roosevelt, Robert DeNiro, Elizabeth Taylor, the Dukes of Windsor, and the ruler of Thailand. In 2000, the hotel reopened after a two-year renovation by current owners the Dorchester group, restoring the building to its original splendor as a classic symbol of French elegance.

The Meurice by Night

Upon entering the hotel, travelers are instantly greeted by the smell of roses, the gorgeous green and white marble floors, and the gleam of the lobby’s gold leaf. Accommodations consist of the elegantly appointed Marco Polo Suite, or one of the other 159 rooms. Precious woods, rare silk, and Italian marble accent the décor, with a collection of antiques and art procured from Christie’s and Sotheby’s, continuously updated by the hotel.

The Remarkable Marco Polo Suite

Thankfully, only improvements have been made to this living monument of French history and class which would make the hotel’s founder, Charles-Augustin Meurice, proud. By maintaining the hotel’s elaborate floors, hand-carved moldings, cornices, columns, pilasters, and greyhound logo, they faithfully preserved the Meurice’s original architectural details and spirit as a splendid French palace. In keeping with the grand façade, the hotel is filled with a collection of exquisite antiques and art from Sotheby’s and Christie’s, which is continually replenished. With the help of the hotel’s exceptional staff, the Meurice’s reputation is assured as one of Europe’s most famous hotels. “The people on our staff are known for their exceptionally friendly, courteous service,” says General Manager Dominique Borri. “Now, with the technological advances made possible by the sweeping renovation, the staff is able to provide an even higher and more personal level of attentive, caring service.”

Amenities

Not All Baths are Created Equal

160 uniquely adorned rooms populate the seven floors of this palace; each is a perfectly conceived retreat, with fine furnishings and luxurious fabrics.

The first floor houses the two 18^th Century Louis XVI influenced Presidential Suites. These spaces are furnished with one-of-a-kind masterpieces, parquet floors of aged woods and rugs and stunning views of the Tuileries Gardens and the inner courtyard. Nine rooms can be connected to form one private 5,380 square-foot apartment. Butler service is available upon request, and the rooms are soundproofed for ultimate privacy. The majority of the second and third floors are more streamlined, and well-suited to business travelers save the Castiglione wing of the third floor, which pays certain homage to Napoleon. The fourth and fifth floors are in a light expression of Louis XVI style, emphasizing floral motifs. The décor alludes to the Petit Trianon at Versailles as well as the Tuileries Gardens. The sixth-floor is a dormer floor, very intimate and distinctly Parisian in style. Of note on the 6^th floor is the unique, triangular-shaped Marco Polo Suite from the Napoleonic period. Fabrics in very soft shades of blue drape from the ceiling to cover the walls; a wood parquet design covers the floor. The bathroom is open and spacious, with an antique-style bathtub and a magnificent floor of stone marquetry that combines Rose marble of Portugal and boxwood. The stunning seventh-floor, La Belle Etoile Suite, features a 360-degree view of Paris. The suite includes a foyer, sitting room, dressing area, gallery, white marbled bathroom, a round Jacuzzi bath tub, and a back office that can be used as a kitchen or butler’s quarters. All rooms feature the expected modern amenities such as a minibar, safety deposit box, television, phone and Internet, as well as nods to the palace’s history in the antique doorknobs and window knobs featuring the Meurice’s greyhound logo.

The Spa

Espace Bien-Etre, the hôtel’s Spa and Fitness Center located on the mezzanine, surrounds an inner courtyard full of natural light and greenery. The Spa features Caudalie treatments and products and specially trained masseuses from Les Sources de Caudalie, the world’s first “vinotherapie” spa. There are separate changing rooms for men and women, each with sauna, steam bath, showers, and toilets.

Le Meurice, The Formal Restaurant

Once settled, lunch was had in the hotel’s Restaurant Le Meurice. The restaurant’s prix fixe menu offers patrons a choice of appetizers, including such French masterpieces as coarse game terrine, a dense and delicious terrine of foie gras, or breast of pheasant in a truffle consommé. The main courses consist of a delicately prepared meat or seafood, such as the Lamb from Occitaine accompanied by turnips and vegetables or a superb Bresse chicken that must be ordered in advance and is served for two. Desserts are delectable, and include choices such as an airy coffee soufflé or pear on gingerbread with fennel sorbet. Prices range from 25 to 240 Euros.

The Elegant Alain Ducasse Restaurant

Day two showcased another of the city’s culinary masterpieces, mere steps from the Champs Elysées. One of the city’s jewels, Restaurant Plaza Athénée plays host to France’s top chef Alain Ducasse, where his culinary delights are presented in the ornate style of Louis XV. Diners can partake of such delicacies as black truffle in a winter salad, Brittany lobster in a thin crunchy tart with royal osetra caviar, or petit bateau sole ” viennoise ” style. Menu will vary according to season; dinner prices range from 190 to 250 Euros, or diners can purchase à la carte.

Another option lies in the storied Le Grand Véfour. An institution since the 18^th century, the restaurant is presently owned by Jean Taittinger, of the Taittinger Champagne family, and led by chef Guy Martin. Boasting

Le Grand Véfour

a three-star Michelin rating, the restaurant sits under the elegant arcades of the Palais-Royal, in the heart of the Right Bank. Diners, surrounded by crimson velvet banquettes, gilded mirrors and romantic paintings, can enjoy such prime cuisine as a confit of Bresse chicken served on Limoges china. An average meal, excluding wine, will cost approximately 250 Euros.

For those looking for a taste of the French everyday, or just looking to ease the strain on their wallet, taking a step back from the excess of the hotels may prove to be worthwhile. There are two notable options- classic brasseries with just the right flair.

Brasserie Flo

The first, Brasserie Flo, was founded by refugees from Alsace fleeing from German rule in 1871. Introducing to France a style similar to that of German beer halls, reflected in the dark wood paneling and stained glass decor, the brasserie focused on serving continuous courses. Purchased by Jean Paul Bucher when he was 27, the brasserie opened in 1968, and today serves classics such as filet of sole with baby vegetables. Of similar nature is Julien, which was opened in 1902. Originally built by its owner in a working-class Parisian neighborhood as homage to his Moulin Rouge mistress, the Julien was revived in 1975 by Jean Paul Bucher as part of his Groupe Flo. Restored to its original Belle Époque splendor, the brasserie serves such classic fare as cassoulet and foie gras with lentils.

Julien was revived in 1975

Alas, all good things must come to end. Since luxury has its price, the above itinerary was completed in 2 days. Day one saw lunch at Restaurant Le Meurice, with dinner at Julien and dessert at Brasserie Flo. The second day lunch was had at Restaurant Plaza Athénée, with dinner at Le Grand Vefour. Like Eden, Paris is the land of comfort and splendor. But unlike the former, this is one jardin to which we can and will return.

Contributing Writers & Editors izumi tezuka, Robert Finton, Lucy Genero, Christie Hangey