A entrevista abaixo faz parte do nosso Podcast Chats by Claur, apresentado por Clau Ribeiro Bernstein. Você pode ouvir essa conversa na íntegra pelo Spotify e iTunes
A Ressignificação de Morar em New York
“Eu conheci um lado bom de ficar em casa que eu não conhecia”Fernanda
Para muitos, morar cada hora em lugar pode parecer um pouco desconfortável, só que para ela – uma verdadeira digital nomad – foi difícil parar em um lugar só. Não é uma surpresa, que ela escolheu a cidade que nunca pára, que nunca dorme.
CR: Como foi o começo da sua nova vida em NY?
FN: Eu sempre amei conhecer novos lugares e principalmente restaurantes porque eu gosto muito de gastronomia então eu comecei a anotar tudo em uma agenda que eu queria fazer, eu reservava mesa com antecedência e as vezes eu ia sozinha mesmo, o meu marido não gosta tando quanto eu de restaurantes. A minha prioridade sempre foi aproveitar ao máximo o que eu podia e fazer valer a pena nova iorque.
CR: O que muda pra você na sua casa em NY?
FN: No atual momento eu conheci um lado bom de ficar em casa que eu não sabia. Não esta legal ficar do lado de fora.
CR: Qual é a parte ruim de morar em NY?
FN: É tudo muito caro!
CR: Por que você escolheu NY?
FN: Porque aqui é uma cidade muita aberta para os imigrantes é uma cidade muito internacional e acolhedora e por isso a gente conhece uma quantidade enorme de pessoas novas de diferentes partes do mundo. Também o fato de ter vôo direto pro Brasil me agrada muito.
“Hoje eu prefiro pensar muito mais na causa das coisas. Se meu cabelo está caindo, eu vou usar um shampoo anti-queda? Não. Hoje quero ver o porque o meu cabelo está caindo… Antes eu cuidava só do sintoma e não da causa do probema”Fernanda
CR: É difícil encontrar trabalho em NY?
FN: Sim. É a maior furada acreditar que é fácil encontrar trabalho aqui. Se você tiver já uma proposta de trabalho antes de se mudar ok mas mesmo assim a competitividade é enorme.
CR: O que a Fernanda do passado falaria para a Fernanda do presente?
FN: Cuida da sua saúde! Hoje em dia eu procuro muito mais saber a causa das coisas para poder tratar. Se meu cabelo está caindo, eu vou usar um shampoo anti-queta? Não. Hoje quero ver o porque o meu cabelo esta caindo.
CR: Como foi o seu processo para construir uma nova carreira?
FN: Tive que procurar um propósito no trabalho e fico feliz de ajudar as pessoas a serem mais felizes com o meu canal. Mas não tem mágica, não vamos ser felizes o tempo todo.
CR: Quanto custa em média para morar e NY:
FN: 4 mil dólares livre por mês mas depende também do estilo de vida, esse valor é para o básico.
CR: O que mais sente falta do Brasil?
FN: Só da minha família e mais nada.
Fotos: Cortesia Fernanda Neute
A entrevista abaixo faz parte do nosso Podcast Chats by Claur, apresentado por Clau Ribeiro Bernstein. Você pode ouvir essa conversa na íntegra pelo Spotify e iTunes
Um cliente não satisfeito e mal atendido pela Ferrari, fez com que suas sugestões não ouvidas se tornassem o combustível para lançar sua própria marca de carros – a Lamborghini. Essa é a apenas uma das incríveis histórias narradas pelo nosso guest Carlos Domingos, autor do livro Oportunidades Disfarçadas.
CR: Existe algum hábito específico enquanto está no processo de escrita do livros ou de suas colunas?
CD: Sim. Costumo fazer de uma forma mais intuitiva, eu medito diariamente antes de começar a trabalhar e quando eu sendo pra escrever as coisas já estão mais claras na minha cabeça. Durante o dia também eu paro as vezes por 15 ou 20 minutos pra fazer outra coisa, ficar com meus filhos ou ler alguma notícia. Dessa forma é muito melhor trabalhar porque eu consigo ser mais produtivo e não é cansativo.
CR: Qual atividade ou hábito que te torna mais feliz, mais produtivo ou mais criativo?
CD: Faço exercicios, natação mas nada muito diferente. Estar em movimento já ajuda bastante.
CR: Você ganhou diversos prêmios; fundou, negociou a venda à um grupo internacional e presidiu uma bem sucedida agência. Você pensa em abrir mais algum negócio no futuro?
CD: Na verdade estou criando uma plataforma nova com a intenção de impactar e ajudar as pessoas que gostaram do meu livro. Quero mostrar que nós brasileiros também podemos inovar e empreender.
“A minha ambição é tentar transformar o mundo dos negócios em uma forma interessante e pop. As plataformas mais antigas falam de uma forma muito dura que chega a ser chato”Carlos
CR: Como surgiu a ideia do primeiro livro?
CD: Antes do livro eu escrevi um artigo do oportunidades disfarçadas e recebi 80 email, escrevi o segundo artigo e recebi 120 emails, o terceiro artigo e recebi 140 emails. No total eu escrevi 15 artigos. E todo mundo me pedia a fonte das histórias mas não era uma fonte única que eu usei então decidir reunir todas e fazer uma fonte única. Cheguei a quase 200 casos e livro saiu em 2009 e já é um best-seller já vendeu mais de 100 mil cópias, foi lançado em Portugal e agora tem uma editora dos Estados Unidos interessada também.
CR: Como foi fazer o segundo livro?
CD: Eu fui passar um tempo em Londres com a família após sair da agência e ficamos por lá um ano e meio. Tive esse tempo pra pensar no que eu gostaria de fazer porque ser CEO ocupa muito o nosso tempo. Como eu queria continuar contribuindo para as pessoas eu decidir fazer uma pesquisa grande e reunir novas histórias por Londres mesmo, cheguei em quase 400 novos casos, voltando pro Brasil eu acabei de escrever e lancei. E agora quero não só continuar escrevendo mas quero transformar esse conteúdo em videos.
CR: Quais são as oportunidades disfarçadas que você destaca na pandemia?
CD: Podemos falar das crises, qualquer crise muda o mundo. Eu acho que vamos ter muitas mudanças e uma delas é o de trabalhar home office porque isso é qualidade de vida e ganhamos mais tempo trabalhando em casa. Outra coisa que eu acho também que vai mudar é a questão do desperdício de comida, existem já algumas plataforma que vendem aquelas frutas consideradas “imperfeitas” que estão crescendo muito no mercado, porque que diferença faz se a fruta não é perfeita se você vai fazer um suco por exemplo.
“Temos que aprender a lidar com as limitações”Carlos sobre a COVID-19
CR: Quais livros que mudaram sua vida e porque?
CD: São vários. Um deles é a Arte de fazer amigos e Influenciar Pessoas do Dale Carnegie, eu li quando era adolescente e fiquei muito encantado com esse livro e me ajudou muito quando eu estava á frente das agências de publicidade porque eu aprendi a falar sobre o ponto de vista dos outros e não do meu. Um outro livro mas esse sobre ficção que eu acho que ajuda muito a gente abrir a mente é o Memórias póstumas do Brás Cubas e o Dom quixote também do Miguel de Cervantes. Agora na pandemia estou lendo o Mitologia Primitiva do Joseph Campbell que fala como surgiu os símbolos que exisgem hoje. Eu acho que livro legal é aquele que a gente ta lendo no momento.
Fotos: Cortesia Carlos Domingos
A entrevista abaixo faz parte do nosso Podcast Chats by Claur, apresentado por Clau Ribeiro Bernstein. Você pode ouvir essa conversa na íntegra pelo Spotify e iTunes
Rejuvenescimento Natural e o Poder do Agora
“A chave do rejuvenescimento é o alinhamento das nossas emoções com os nossos órgãos”Carol
O nosso corpo é uma máquina incrível, perfeita, e antes de pensarmos em mil tratamentos estéticos, o ideal seria pensarmos que a solução para tudo talvez esteja aqui, dentro da gente. A Carol do @avidaquantica tem um trabalho maravilhoso sobre rejuvenescimento natural e também explica técnicas de como preencher rugas com uma dica super fácil, sem seringas ou Botox. A Carol também é autora do livro Rejuvenescimento Quântico: a fonte da juventude em suas mãos
CR: Quando você começou a integrar as coisas e ter esse olhar para a fisica quântica?
CL: Eu tinha uma paciente que estava com cancer na laringe que eu já estava atendendo há um tempo com diferentes tratamentos, com exercícios, essências quânticas e nada resolvia. Uma vez eu pedi pra ela me enviar uma foto do local que ela trabalhava e a mesa dela era tipo um “L” então ela ficava com a cabeça virada pro lado o dia todo, eu sempre chamo a atenção pra a maneira de como você utiliza a sua musculatura. Ela ficava 8 horas por dia forçando uma corda vocal pra um lado e a outra trabalhava demais então, por mais que a gente fizesse tratamentos por 1 ou 2 horas po dia não ia adiantar. O comportamento é tudo, tem um livro que eu me baseio bastante chamado Corpo sem idade, mente sem fronteiras do autor Deepak Chopra que fala muito sobre crensas onde explica como a crençaa influência a nossa vida. Tudo no mundo esta sujeito a entropia que é a capacidade do sistema de se desorganizar menos a nossa consciência, quando eu fico presente nos meus cinco sentidos eu consigo chegar no meu sexto sentido que é a minha intuição por isso, o poder do agora é muito importante, trabalhamos com diferentes sentidos como cheiros usando óleos essenciais para trazer a pessoa para o presente, todas as nossas celulas sentem o ofato, a gente sente o cheiro da mentira e da verdade, sentir e estar no presente 100%, ouvir uma música e se concentrar nela, comer um alimento e focar nele se esta quente ou frio então, focar no presente aumenta muito a nossa capacidade de expandir a nossa consciência e não estar sujeito a entropia. Eu acho que na nova terra não vai existir envelhecimento porque na verdade isso é uma doença. Não precisamos envelhecer a gente envelhece por causa dessa falsa sensação de controle.
CR: O que é energia vital?
CL: Nós somos todos seres humanos o que significa que a cada dia estamos com uma energia diferente e tudo é vibração e energia. O segredo é se distanciar da nossa própria mente, a nossa mente fica nos contando um monte de coisa sobre o mundo externo o tempo todo, temos que saber diferenciar o que esta acontecendo dentro de nós e o que acontece fora, identificar a nossa vibração é primordial . O aumento da energia vital é um grande passo e um grande deafio também e um desafio individual, para algumas pessoas fazer yoga, exercícios, dançar ou qualquer outra atividade que ajude aumentar a energia vital, o importante é lembrar que não é todo dia que estamos bem e não tem nada de errado em não estar se sentindo bem, é normal, temos que nos acolher e entender. Tudo isso que estou falando se conecta com as rugas, se estamos com tensão no rosto a energia vital não flui ela fica parada no rosto. Os especialistas associam cada parte do nosso rosto á um órgão, existem muitos detalhes em cada abordagem, mas por exemplo, muitas rugas na testa esta relacionado a um intestino muito sobrecarregado, bochechas muito flácidas estão relacionadas ao pulmão sobrecarregado e a tristeza, por isso que usamos blush pra dar aquele “ar” de felicidade. Temos que cuidar direto na causa e não somente na ruga em si. Tem um livro chamado The Honeymoon Effect do autor Bruce Lipton que é o mesmo autor do livro Biology of Belief que fala muito sobre a arte da gente se maravilhar, é o efeito que uma lua de mel trás, a gente fica com aquela sensação de tudo novo fica tudo uma delícia. O processo de rejuvenescimento esta nessa energia, e nós entregamos nas mãos do médico ou em cremes os cuidados que o controle esta em nós mesmos e na natureza.
CR: Quais são os processos químicos que a gente produz conforme as emoções que temos?
CL: A mente não sabe diferenciar aquilo que a gente vive de verdade com aquilo que a gente imagina estar vivendo. Isso depende das historinhas que contamos pra nós mesmos, uma pessoa que pensa demais mexe muito a região da testa ou quando passa por muito stress enviamos muito cortisol para a corrente sanguínea e assim acontecem as reações químicas que alcançam os nossos músculos e, essa química sai toda do nosso processo digestivo. A chave do rejuvenescimento é o alinhamento das nossas emoções com os nossos órgãos. No período da noite que é quando o nosso corpo esta trabalhando a mil por hora buscando o que ele precisa se a gente começa a pensar em momentos de stress que passamos durante o dia, o corpo libera ainda mais hormônios que a gente não precisa como o cortisol que mencionei. Nessa hora os óleos naturais ajudam muito ou aquela música tranquila que você gosta, hoje em dia tem solução pra tudo mas se entramos na vibração do problema não acessamos a solução, temos que sair da vibração errada para alcançar a solução.
“Quando ficamos presentes nos cinco sentidos conseguimos chegar no sexto sentido que é a intuição, por isso, o poder do agora é muito importante”Carol
CR: O que são os telômeros?
CL: É o finalzinho do cromosomo, esta no nosso DNA guardando o nosso material genético. E o que faz o gene ser expressado ou não é o meio, é a maneira como eu interpreto a minha vida. Tem um livro da autora Elizabeth Blackburn chamado O Segredo Esta Nos Telômeros, é um livro bem resumido sobre o assunto e da pra aprender muito com ele. Imagina que o telômero é o guardião do nosso material genético então conforme nós vamos vivendo e tendo interpretações ruins no nosso dia a dia o telômero incurta e vai ficando cada vez mais curto e telômero curto é ruga e flacidez, é tudo que envolve o envelhecimento.
CR: Podemos mudar o nosso DNA?
CL: Sim. Podemos escolher a não apertar o gatilho do nosso histórico familiar. É deixar de acreditar em crenças que a maioria das vezes são inconscientes. De fato herdamos os genes da nossa família, mas se ficarmos com medo disso e focarmos no medo de herdar uma doença, por exemplo, seja ele um câncer por você ter histórico na família, nós ativamos essa vibração. É tudo contagio, nós somos contagiados e passamos para os nossos filhos e netos. Estamos o tempo todo fazendo escolhas inconscientemente devido a crenças passadas de geração em geração. Temos que questionar essas crenças impostas pela a família e pela a sociedade.
CR: O que é essa técnica de botox natural?
CL: Essa técnica foi criada nos estados unidos e existe desde 1889 sendo considerado o segredo de Hollywood. São adesivo-fitas para aplicar na região durante a noite ou por doze horas para condicionar a região, é ensinar essa região que ali não pode mais nascer rugas. O tempo varia de pessoa pra pessoa, com isso você vai condicionar o cérebro também. Você pode encontrar essas fitas no site da blumbody e no da frownies.
Fotos: Cortesia Carol Linam
The interview below is part of our Podcast Chats by Claur, hosted by Clau Ribeiro Bernstein. You can listen to the entire conversation on Spotify or iTunes
A New York City Real Estate Expert
“I think everyone is different and their needs are different too. There are no areas of Manhattan that are undeveloped except Hudson Yards because they were building on train tracks, literally“Steve
He is from Stamford, Connecticut, and started his career as a model and traveled the world working for companies like Louis Vuitton, Ralph Lauren, and Giorgio Armani. His eye for design allowed him to fly across the prominent real estate world of NYC and has been successful that he has been on the famous American tv show Million Dollar Listing on Bravo TV. With a partnership with Ornare USA we had a chat with Steve Gold.
CR: How did you get into this business?
SG: I have always had a passion for houses, art, architecture, and design. I remember when I was a child I used to look at the classified section every Friday where people used to book houses. It had these amazing, massive estates, and I always kind of looked at them and knew they were what I wanted to see. Before getting into this business I went to school at NYU Stern. I studied finance and marketing, and during the whole time I was in college, I was modeling. When I graduated, I decided I didn’t want to get into finance and I continued modeling for one more year. In that short amount of time, I realized that modeling was not my path. I traveled a lot, modeling around the world, but I wanted to be somewhere where I could build a career for myself. I don’t like this transient lifestyle, I don’t like going from place to place. I wanted to build a home with my own roots. One day I just decided to take the online course, got my real estate license in a month, and started calling people and letting them know that I’d changed my career.
CR: How was the invitation to you be a part of the Million Dollar Listing on Bravo TV?
SG: I knew some people working on it for a long time, but I never thought I would be great on TV because I am not a naturally super outgoing personality. I am just a normal person, but certain people pushed me to do it and convinced me, and now audiences want to know more and more about me, so it’s going well.
CR: Can you tell us about something behind the scenes of the show that it is coming for the next season?
SG: I am not supposed to say pretty much anything about the upcoming season.
CR: Can you describe your dream property?
SG: I have always had this dream to have a classic New York City loft, and it would have to be big because I have a growing family. To be frank, when you are doing this kind of renovation you want to do it just once to be good for five or 10 years. Also, my dream house would have good light and lots of windows.
“I hope everyone stays safe and stays at home, and that is all, we will get through this together. I hope everyone is healthy and well”Steve
CR: What is the state of the luxury real estate market in NYC?
SG: The New York luxury market is a little bit on pause because of COVD-19, but January and February were extremely strong months for the luxury market in New York. There are people who have been on the sidelines for years who have money, have the means, and have been waiting for the right opportunity. Interest rates are very low and developers have reduced prices. The stock market was soaring and prices have come down.
CR: What’s going on with existing deals – are people doing virtual closings or buying without seeing the property?
SG: Some of the deals that are in contract now we are still closing. I had a closing last week, we have another closing the following week. Some deals we have not closed and are probably not going to close until after this crisis. Every deal is different, which is why every client needs to discuss and figure out what is best for them. There are complications, for example, about how you can make sure the apartment is ready to close if you can not go into the building. Or how you can close an apartment if you can not get the furniture out because they are not allowing you to move out. These are the kinds of issues we are dealing with. We are strong and resilient and will figure out ways to do things because that is what happens when we have a crisis.
CR: What kinds of short-term and long-term effects do you think Covid-19 will have on the New York City market specifically?
SG: The world will change after this virus and design will too. There will be new trends that will emerge from this. We’ll see different kinds of material being used on properties. Who knows what the future holds? It is scary but that is what pushes through innovation and change overall in the market.
CR: Buyers will need an educated broker more than ever before – What are the details a buyer should pay attention to in selecting a broker?
SG: It is an age-old adage, but if you are looking in New York City, the location-protected views are always going to be valuable. You have to remember that what is a view now might not be a view in five years, that happens all the time in New York City and it takes a lot of knowledge to prevent that from happening. Other factors that make properties valuable are high ceilings, light, and uniqueness.
CR: What area do you think is the next hub for luxury properties
SG: The beauty of New York City is that it has so many different neighborhoods serving different types of people. Tribeca is amazing: it has great schools and a lot of big apartments that are good for families. Everywhere in Manhattan is safe now, but Tribeca is what everyone talks about. Hudson Yards is doing something crazy right now in terms of what they have built. Building a mini-city within the city is not for everyone, it is definitely something that is very special in terms of New York City and there are some pretty amazing apartments there. I think everyone is different and their needs are different too. There are no areas of Manhattan that are undeveloped except Hudson Yards because they were building on train tracks, literally. So it is not like there is going to be the next hub, as we say, because Manhattan is already developed. I guess if I had to answer, it is Hudson Yards and also Hudson Square. The area west of Varick Street to the west side they have torn down St. John’s terminal and they are building there, that whole area is kind of going to be built up.
CR: Which countries are the most international buyers coming to New York from? Has that changed?
SG: There are different ones. Last year we saw a lot of New Yorkers buying and a few years ago there were a lot of Brazilians buying. Now we are starting to see a few Russian buyers floating back into the market. Chinese buy too so I think there is not only one country that buys in New York City.
Photos: Courtesy Steve Gold
A entrevista abaixo faz parte do nosso Podcast Chats by Claur, apresentado por Clau Ribeiro Bernstein. Você pode ouvir essa conversa na íntegra pelo iTunes e Spotify
Apenas o Essencial Para Uma Vida Saudável
“Nosso corpo é uma maquina biológica”Dra. Annemarie
Somos muito exigentes quando o assunto é dica de beleza e principalmente dica de saúde. Porque às vezes você está olhando o semblante da pessoa que passa aquela dica, e não existe brilho no olhar, não existe viço na pele. E o viço não é a pele de pêssego não, o viço é a energia que aquela pessoa te transmite. Afinal, somos um todo, como já se fala: mente e corpo devem sã. A primeira vez que a vimos, encontrei tudo isso, uma beleza no olhar, não porque ela tem dois olhos mais lindos que já vi, mas vi a beleza no olhar, de pureza, leveza na alma. Com esse pacotão com sua beleza de corpo e de alma, a dra. Annemarie traz e compartilha sua singular sabedoria, que ela compartilha conosco ao falarmos de temas como jejum intermitente, a água polarizada e flúor.
Clau Ribeiro: Como é o nosso relacionamento com a água?
Dra: Nós temos uma relação com a água muito próxima ela esta na nossa rotina e com isso somos bastante expostos a metais pesados, conforme pesquisas a nossa água tem flúor, cloro e agrotóxicos e nós absorvemos isso de várias maneiras com o vapor de um banho quente, no uso de um desodorante spray que é alumínio todos os dias nas axilas que é do lado da mama, no nosso pãozinho tem bromo que é um elemento químico então, a gente acaba tendo essas exposições e nem se quer se sabe e ainda tem a falta do que é benéfico a saúde como o magnésio por exemplo.
Clau Ribeiro: Quais são os benefícos do jejum intermitente?
Dra: Eu acho que todo mundo deveria fazer jejum intermitente mas orientado por uma nutricionista eu sempre indico para os meus pacientes. Nós somos capazes de renovar as nossas células então precisamos ficar um tempo sem comer para a regeneração celular, somos uma máquina biológica e quando aprendemos a manusear essa máquina nós nos tornamos mais saudáveis. Quando a gente passa muito tempo sem comer nosso corpo procura energia, procura os nutrientes que temos salvos no organismo. O jejum pode ser uma forma para emagrecer também dependendo de como você faz mas o objetivo é renovar nossas células, limpar e desintoxicar. E essa renovação celular ela se inicia a partir de 12 á 14 horas e a primeira refeição após o jejum é muito importante porque é a hora que o nosso intestino absorve muito desse alimento, o intestino vai literalmente sugar o que ingerimos logo após o jejum. Por isso eu tomo um shot após o meu jejum com todos os nutrientes que precisamos para aproveitar que as paredes do intestino estão limpas. Coloco em um copinho pequeno água, blutamina, cúrcuma que é o maior antiinflamatório da atualidade considerado um anticâncer após uma pesquisa na Índia porque lá eles usam muito e o índice de câncer é muito baixo, e colococo também pimenta preta. Existem os shots prontos que eu indico também como o Golden Milk (nome do produto) e existem vários fabricantes desse produto. No Brasil eu sei que tem na Bioprim lá você encontra o Golden Milk.
Clau Ribeiro: Para que serve o magnésio?
Dra: O magnésio ajuda na absorção de nutrientes e em outras cadeias celulares para que possam funcionar corretamente. O magnésio proteje nosso corpo de metais pesados também e pode ser ingerido em cápsulas.
Clau Ribeiro: E para que serve o Própolis?
Dra: Eu tomo todos os dias junto com o outro shot que eu faço ou com um shot pronto com Golden Milk. É muito bom pra imunidade e se misturar com limão fica melhor ainda. Melhor opção é o própolis orgânico e sem álcool, o ideal é não colocar nada de álcool em nosso organismo porque ele pode inducir a proliferação celular e a gente não quer isso. O própolis pode ser usado como agente bucal também mas temos que fazer uma mistura com outros produtos naturais e lembrando que se tratando de produtos naturais eles precisam ficar na geladeira e não duram muito tempo.
Clau Ribeiro: Como funciona a solarização da água?
Dra: É uma forma energética de adequar a molécula da água. Existe um experiemento de por um potinho com a água ou com arroz e água e escrever algumas notinhas com palavras positivas e pegar outro potinho igual com palavras negativas. Passam-se 15 dias e temos o resultado energético. O potinho positivo continua limpo e o negativo cheio de fungos e não há nada de esperitual nisso são moléculas na água sendo uma soma do que há dentro. Tem um outro experimento que é colocar água em uma garrafa de vidro e deixar na janela durante 4 horas e esse processo vai reorganizar as moléculas da água deixando ela na freconquência correta para tomarmos. Na física quântica temos todas as formas e mesmo em um campo vazio temos energia assim sendo um campo energético que gera frequência hoje podemos mensurar por exemplo, os sentimentos de amor onde temos 500hertz e no medo se não me engano são 100hertz. Isso tudo é a frequência que a gente vive.
“Uma mulher bem equilibrada hormonalmente ela vai ter esses tecidos mais fortes como cabelo, unha, cílios, sobrancelhas então quando a gente consegue buscar a saúde de dentro da célula pra fora o exterior vai ficando bonito é so uma questão de tempo”Dra. Annemarie
Clau Ribeiro: Qual a relação do COVID-19 com a vitamina D?
Dra: A cada dia surgem novos artigos sobre os pacientes em níveis melhores de vitamina D que contrairam o vírus tendo eles uma severidade menor. A vitamina D ela é na verdade um hormônio chamado colecalciferol é envolvido em mais de mil genes dentro do nosso código genético, e ele é fundamental para o nosso corpo se regular, então precisamos de exposição solar de fato. E o tempo de exposição até absorver esse hormônia ele varia, depende também da cor da pele, quanto mais escura a pela mais tempo de exposição precisa ter. O horário entre ás 10 da manhã até 14:00 é o melhor para captar a onda UVB porque com o sol da tarde já não atinge mais a nossa pele, o ideal também é bastante pele exposta ao sol e não tomar banho de imediato após a exposição porque esse hormônio é um óleo fabricado a partir do nosso colesterol então se tomarmos banho logo em seguida esse óleo não é todo convertido em vitamina D. Precisamos do magnésio também que já comentamos para poder ocorrer essa conversão. Gosto de enfatizar que tem que ser sol direto na pele e não através de janelas ou qualquer outro objeto.
Clau Ribeiro: O que dizer sobre intoxicação por mercúrio e restaurações?
Dra: Esse é um assunto muito polêmico e nós dentistas ficamos muito expostos quando removemos amálgamas. A restauração foi feita para aumentar a resistência, ela tem 50% de mercúrio com amálgama dentro. Essas restaurações duram muitos anos mas por outro lado ela perde em instabilidade ou seja, o mercúrio é volátio, nós temos restaurações em bocas que quando o dentista aperta os dentes libera um pouco de vapor que é rapidamente absorvido pelo os tecidos. Quando tem bruxismo ou quando tomamos algo quente libera um pouco de vapor também e mesmo sendo pouco isso ocorre durante anos de vida então é prejudicial. Metal pesado se deposita nos orgãos e no cérebro e o acúmulo desse metal é co-relacionado com doenças degenerativas e crônicas. O mercúrio é cumulativo o que significa que o nosso corpo não consegue colocar pra fora sozinho então só um dentista biológico para ajudar.
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Hoje foi um dia bom em meio ao caos. Estudei bastante sobre o vírus, obtive bons resultados das pesquisas mundiais, gráficos animadores e mais medicações se demonstrando eficazes. Foram leituras otimistas. . Quanto ao nosso cenário econômico, ainda me preocupo. Concordo em lockdown vertical para a longo prazo, o resultado não ser mais devastador do que já é. Como falei antes disso tudo começar: irá sim pesar na nossa economia. Hoje, já vemos as demissões em massa. Famílias sem ter o que comer. Ajudaremos como pudermos, mas de todos os desfechos possíveis previstos em artigos, venho lhes informar que o cenário não está dos piores, ainda pelo menos, se demonstrando com um certo controle. . Agora, ao meu ver, devemos vibrar no positivo, elevar as frequências e tomar as rédeas dos problemas de frente, para se resolver com inteligência e planejamento tudo que se aprontará no nosso futuro breve. . Não sou especialista no assunto, deixarei economia para quem é da área. Ao que nos cabe, a saúde, continuo com o mesmo pensamento: quarentena é fase de ressignificação do entendimento de saúde. Como podemos melhorar? Ser saudável é uma questão de escolhas. Quanto mais naturais, mais saudáveis são. . Com carinho, desejo a vocês luz e muito amor. A fé é nossa armadura. Fiquem com Deus. 🙏🏻💛. . #quarentena #coronavirusbrasil
“Tudo que eu falo eu tenho uma fonte, eu não gosto de expor a minha opinião. Eu só trago informações confiáveis e cada um faz a sua escolha”Dra. Annemarie
Clau Ribeiro: Quais óleos essenciais podemos usar para as rugas?
Dra: Eu busco sempre soluções naturais tem uma marca chamada DoTerra que faz várias soluções naturais sendo o extrato puro da planta. Existem artigos científicos evidenciando que a lavanda aumenta a produção de fibroblastico e colágeno então a lavanda é um óleo muito bom pra termos em casa assim como o óleo de coco fracionado. Vou dar uma dica rápida – Com a pele limpa coloca em um algodão água e melaleuca (que é um antisséptico e antibacteriano muito bom pra usar contra espinhas crônicas também) mistura 50ml de óleo de coco fracionado com 5 gotinhas de cada óleo que você escolher, eu escolheria lavanda, mirra considerado um botox natural e copaíba que é antioxidante. Esfregue e massagei o rosto e durma com ele e retire apenas no dia seguinte.
Clau Ribeiro: Qual óleo essencial você pode indicar para crescer a sobrancelha?
Dra.: O óleo essencial de rícino é muito bom mas vou dar uma outra dica. A nossa tireóide é responsável por muitas funções no nosso corpo como o crescimento da unha, de cabelo, unhas, sobrancelhas e assim por diante. Então se a nossa tireoide esta disfuncional perdemos essa função. Podemos usar esses óleos essenciais mas a melhor coisa nesse caso é ir visitar um médico especialista.
Clau Ribeiro: Qual a sua indicação de óleo essencial para a ansiedade e com qual frequência devemos usar?
Dra: Como o óleo essencial não é uma medicação ele tem que ser usado mais vezes ao dia. Para ansiedade eu indico passar óleo de lavanda na sola do pé que absorve mais, óleo copaíba também é ótimo pra ansiedade e tem um mix muito bom da DōTerra chamado serenity que é perfeito também.
Fotos: Cortesia da Dra. Annemarie
A entrevista abaixo faz parte do nosso Podcast Chats by Claur, apresentado por Clau Ribeiro Bernstein. Você pode ouvir essa conversa na íntegra pelo iTunes e Spotify
Sacrifícios Entregas & Zelo
São 22 anos só na Band. Ganhadora de 2 troféus imprensa, Sonia Blota é uma jornalista multifacetada. Com premiadas coberturas nos segmentos de política, economia, moda e lifestyle. Sonia passou 7 anos cobrindo também eventos mundiais baseada em Paris. Na entrevista abaixo ela fala sobre esta experiência e momentos marcantes de sua carreira.
Clau Ribeiro: Como começou a sua carreira?
Sonia: Sou formada em direito e em jornalismo. Estagiar em escritório de direito e contabilidade até entrar para a pimeira emissora de televisão que foi o SBT, entrei como estagiária onde fiquei por um ano. Eu sempre falo que o direito é uma faculdade que ninguém perde, muito pelo contrário, eu lido com situações que graças aos conhecimentos que absorvir da faculdade com os meus mestres eu consigo aplicar no jornalismo. Depois eu fui para EPTV Central em São Carlos no interior de São Paulo para aprender e me portar em um video porque na minha época não era só colocar a cara no vídeo como hoje em dia era muito mais difícil. Eu tive que ir aprender no interior de São Paulo que era mercado pequeno pra depois ir para São Paulo capital. Na época o padrão da Globo era muito difícil tinha várias regras, não podia usar estampas e nem óculos de grau porque refletia. Hoje com a tecnologia e os novos padrões a gente fica bem mais a vontade no video. Após a Globo entrei pra Band que foi o mesmo ano que o radio se separou da Televisão e começamos a fazer muito programas ao vivo porque a Televisão vai de acordo com o tempo que a gente esta vivendo então ela sempre se modifica. Agora tenho 22 anos de carreira só na Band.
Clau Ribeiro: Como foi entrar para o jornalismo com o seu background?
Sonia: Mais desafiador porque as pessoas cobram muito mais uma vez que você tem familiar no mesmo ramo mas eu sempre tive o apoio da minha família, inclusive dos meus avós. E pra mim nada foi diferente fui pra rua entrevistar como todos os outros.
Clau Ribeiro: Como foi o convite pra você mudar para Paris?
Sonia: Tudo acontece com um pico de tensão na TV. No jornalismo não existe o não escalonar porque o profissional tem plano de carreira ou algo parecido. O que me fez ir para Paris foi Brasília, o diretor executivo na época disse pra mim ir para Brasília porque estava estourando o escândalo do mensalão, e então essa uma semana que era inicialmente se transformou em 3 anos. E ficar em Brasília é muito sacrificante, tem que estar disponível 24 horas por dia todos os dias. Em 2011 eu voltei para São Paulo e no mesmo ano me mudei com quatro malas direto pra Paris e por lá fiquei por 7 anos.
“Depois da Globo entrei pra Band que foi o mesmo ano que o radio se separou da televisão e começamos a fazer bastante programas ao vivo. Porque a televisão vai de acordo com o tempo que nós estamos vivendo ela se modifica. Agora tenho vinte e dois anos de carreira só na Band”Blota
Clau Ribeiro: Quais foram as maiores matérias que você produziu em Paris?
Sonia: As maiores matérias foram as entrevistas que eu fiz, a entrevista com Charles Aznavour foi uma lição de vida enorme e uma outra lição de vida enorme também foi entrevistar o Pierre Cardin um mestre da indústria da moda com 97 anos de idade e com uma cabeça incrível que ao me responder qual era o seu maior desejo ele disse que continuar trabalhando, continuar sendo empresário a frente de sua grife. Uma das grandes coisas que eu aprendi cobrindo matérias em Paris foi que a maior parte das pessoas vê Paris como a cidade do glamour mas os franceses são de uma simplicidade enorme, eles são muito mais ser do que ter. Uma pessoa vestindo paetê e uma outra vestindo calça jeans com camiseta podem frequentar o mesmo ambiente perfeitamente sem problema algum, a única coisa que eles fazem questão é que o nível intelectual de estudo seja o mesmo porque o estado oferece isso pra população mas não interessa se você tem dinheiro ou não.
Clau Ribeiro: Quais são os seus novos hobbies devido a quarentena?
Sonia: Assistir todos os filmes, séries e documentários da Netflix, também estou descansando bastante porque foram 10 anos sem tirar 30 dias de férias. E tenho muita insônia que é uma coisa que eu preciso corrigir então estou aproveitando pra isso.
Clau Ribeiro: Como funciona a parte das fontes em Paris?
Sonia: Nós temos a fonte do governo que é a assessoria de imprensa, temos os colegas e como correspondente internacional temos agência de notícias que no caso na europa é a Reuters que podíamos confiar com toda a certeza, eles tem repórters em todos os lugares.
“Quantas vezes a gente já quis chorar e não chorou e quantas vezes a gente precisava chorar e não conseguia”Blota
Clau Ribeiro: Como é pra você a criação de cobertura?
Sonia: Tem que focar e ao mesmo tempo tem que estar com o radarzinho interno ligado registrando tudo ao seu redor. É um treinamento que ao longo dos anos a gente começa a controlar o nosso próprio comportamento porque não dá pra saber a reação das pessoas que estão ali no acontecimento e nem o que elas podem falar.
Clau Ribeiro: Como é cobrir histórias políticas?
Sonia: Todas as coberturas quando envolve o Palácio do Planalto mexem com o país e muitas vezes em eventos internacionais existe um contexto muito importante. Todas as mudanças no meio ambiente é com o presidente da república, economia relações exteriores então envolve todos os assuntos importantes para uma nação. Cientistas políticos também são fundamentas na cobertura política e eu como repórter não posso dar a minha opinião, eu concordando ou não eu tenho que noticiar.
Clau Ribeiro: Você estava em San Francisco com o Dória como foi isso?
Sonia: Esse foi mais um exemplo de como é a vida de um jornalista, tudo pode mudar a qualquer momento o slogan da Band FM é muito verdadeiro – Em 20 minutos tudo pode mudar – Estávamos em San Francisco entrevistando empresários da tecnologia e empresas que queriam investir no Brasil em São Paulo ver como que São Paulo iria entrar no mercado da tecnologia, cinema e entretenimento com empresas como a Netflix e a Amazon. Então eu estava produzindo essa matéria extremamente importante em um lugar distante e acompanhando o falecimento do Gugu Liberato que foi um dos apresentadores mais importantes do país, então no dia seguinte eu já estava retornando para cobrir esse triste episódio. A equipe de San Franciso entendeu perfeitamente porque eles sabiam a importância do Gugu e teve que ser eu porque o outro repórter da Band não podia cobrir por motivos administrativos.
Clau Ribeiro: Quais os restaurantes que você indica em Paris?
Sonia: Pra quem gosta de frutos do mar o Mediterranee, para café o Café Delmas que é ótimo para ter uma experiência local. Já para dançar tem o Cabaré Aux Trois Mailletz vai até 4 horas da manhã e eles amam música brasileira e do lado tem uma casinha de jazz muito bacana chamada Le Caveau de la Huchette.
Fotos: Cortesia Sonia Blota
A entrevista abaixo faz parte do nosso Podcast Chats by Claur, apresentado por Clau Ribeiro Bernstein. Você pode ouvir essa conversa na íntegra pelo iTunes e Spotify
Dedicação & Amor
Visionária – é a primeira palavra que vem a minha cabeça quando penso na Ana Isabel. No comecinho do ano 2000, ela e seu marido, foram além e desde de lá vinham alinhavando o que hoje nós não vivemos sem – a plataforma de ecommerce Shoptogether. E como eles não param de inovar, batemos um papo nesse chat para falar de empreendorismo, tecnologia e o um novo market place.
Clau Ribeiro: Como surgiu essa idéia de e-commerce online?
Ana Isabel: O meu marido investia em uma empresa e essa empresa começou a atender lojas como Americanas e Submarino. Então ele acompanhou o primeiro case de sucesso antes mesmo de entrar para o mundo digital e foi ai que ele decidiu investir no e-commerce. Ele tinha um fundo de investimento e recebeu uma proposta de um site de e-commerce de moda que era um clube de contas na época e então ele aceitou o negócio porque já imaginava que iria crescer e pensou em atuar em alguma parte do setor de e-commerce mas como ele não entendia de moda ele me convidou para gerenciar. Passado um mês eu concluir que aquilo era tudo menos moda, pra mim aquilo era um ofertão de promoções. Fiquei um ano estudando e me esforçando ao maxímo porque naquela época não tinha profissional de e-commerce no Brasil. Testamos tudo, fotos, modelos, conteúdo sobre o varejo de moda mas nada dava certo. Então decidimos começar do zero novamente mas com uma outra estrutura, pensamos como a gente iria oferecer para o mercado uma solução de venda de moda no mercado de luxo e foi assim que realmente estruturamos o shop2gether.
Clau Ribeiro: Qual é o seu background?
Eu sou formado em administração e tenho MBA em marketing, minha trajetória sempre foi no mercado de moda todos os meus empregos foram nesse setor porque quando eu comecei a trabalhar eu trabalhei com uma moça chamada Andréa Bilis que na época tinha uma marca e a gente chegou até a ter uma loja juntas no Shopping Iguatemi. Nessa loja eu fiquei muito no varejo atendendo ao consumidor e adiquiri muita experiência de varejo físico. Depois disso montei uma marca minha usando toda a experiência de produção que eu tinha tanto em desenvolvimento de produto quanto de atacado. Não tinha nada que eu não tinha feito até hoje, fiz modelagem, costuradas, planejamento estratégico, atendi o atacado, calendário de varejo, atendimento ao cliente final, criação de programa de relacionamento enfim, tudo isso enquanto fui estudando também. Por ter uma marca, uma empresa, me envolvi também na parte contábil e financeira como me formei em administração eu tinha uma visão bem ampla de negócio.
“Comecei em 2012 o Shop2gether com o meu marido e eu acho que realmente tive muita coragem e petulância. Na época não compravamos moda classe A pela a internet, não tinhamos esse hábito no Brasil não era uma coisa que já estava disseminada”Ana
Clau Ribeiro: Você já teve o desafio de ter alguma marca que você precisou mudar a estrategia?
Ana Isabel: Sim, nós começamos com 17 marcas depois de quatro meses estavamos com 40 marcas e hoje tem mais de 250 marcas femininas. Eu participei sim por diversas vezes na escolha do produto mas onde eu tenho desenvolvido mais isso é no nosso projeto de novos designers, eu consegui ter a possibilidade de conversar realmente com um designer e dizer o que precisa ser alterado no produto para que ele fique com uma qualidade que gere o desejo de consumo porque muitos estilistas principalmente os mais novos eles têm uma percepção criativa linda mas existem muitos problemas que quando o produto chega no ponto de venda, ele não converte falta um apelo comercial as vezes é o preço ou até mesmo a cor. Então a visão comercial eu ofereço também e já tive algumas marcas que foram trabalhar com a gente que entrava e saia coleção e nada acontecia, precisamos ganhar dinheiro também para investir não adianta a gente ficar só na função criativa linda maravilhosa a economia precisa girar para empregar e para fazer novas coleções. Então a gente fez isso com alguns novos designers e foi muito bacana tivemos um resultado acima do esperado e realmente eles cresceram comercialmente e conseguiram se estruturar isso é um grande orgulho pra mim. A moda é um setor que precisa se profissionalizar cada vez mais porque é um setor grande que sofre muito tem muita informalidade então quanto mais a gente vê empresas se estruturando e profissionais amadurecendo mais felizes nós ficamos.
Clau Ribeiro: Como que funciona o processo para que uma marca faça parte do seu portfólio?
Hoje nós temos três marcas, temos o Shop2gether, O que vestir e a gente lançou o Marktplace. O Shop2gether está focado para o público A e B moda feminina e masculina já o que vestir é um site que tem uma moda mais jovem e mais divertida, uma moda mais fácil mas não é tão focada em lifestyle como o shop2gether. O Marktplace a gente criou para que as marcas possam ter contato direto o consumidor é muito mais focado em propósito multimarca do que em uma visão comercial de negócio. É uma plataforma colaborativa onde as marcas com um propósito conversam com os consumidores através de seus produtos. É um momento de comportamento de consumo comportamento e tendência de moda atual para a gente entender as diferenças entre as marcas. O shop2gether é mais exclusivo para mulher que busca por conforto e também por exclusividade com uma vida mais calma, já o que vestir a gente tem algumas outras marcas como por exemplo a Farm uma marca onde atinge basicamente o grande público então essa plataforma é mais comercial do que lifestyle. No Marktplace nós damos espaço para que marcas muito pequenas e independentes possam atingir o público final essa plataforma esta dentro do site shop2gether.
Clau Ribeiro: Existe a opção on demand para as marcas?
Ana Isabel: Existem algumas marcas que fabricam sob encomenda só que no digital as pessoas na maior parte das vezes querem a rapidez da entrega, difícil a pessoa ir pro digital e não ter contato com o vendedor. Essa maturidade de consumo digital ainda não existe aqui no Brasil mas hoje os pequenos produtores têm estoque que não é muito grande o que é bom porque se torna exclusivo para o cliente e quando você compra você sabe que vai retirar direto com eles.
Clau Ribeiro: Como que funciona o seu trabalho com a Costanza Pascolato?
Ela me ajuda na curadoria de novos designers assim como para a nossa seleção de novos designers para o projeto novos designs que é um processo de três fases primeiro as pessoas se inscrevem, depois em cima do que a gente acredita que a moda nos trouxe na última temporada trabalhamos em cima, e também trabalhamdos em cima do comportamento do consumo de moda. Antes mesmo de toda a pandemia do COVID-19 que está acontecendo quando a gente criou esse projeto a gente falou muito sobre uma moda atemporal uma moda que fizesse sentido para a sua necessidade e não para aquilo que está sendo tratado como tendência falamos também bastante do individual e do individualismo nas suas escolhas e por isso a gente escolheu os designers. Depois quando a gente fecha esse conceito com a Constanza nós começamos a filtrar as marcas que se encaixam nesse resultado. A Constanza atua nesse primeiro conceito com os designers e também com treinamentos de tendências de moda, nós trabalhamos juntas e dividimos para toda a equipe.
Clau Ribeiro: Qual foi uma das maiores lições que você já aprendeu da Constanza?
Ana Isabel: Eu não sei nem se é de moda mas acho que da vida de comportamento porque a Costanza é muito sincera assim como eu mas ela tem um jeito muito delicado de falar uma sinceridade muito delicada e elegante. Isso é uma das coisas que eu compartilho com ela porque eu sou bastante expansiva, algumas coisas acabam incomodando algumas pessoas é um tipo de aula de troca que eu tenho com ela. O que ela fala sempre funciona é mais do que eu consiga falar, penso em tudo que ela me fala então tudo que é mais serio que eu preciso resolver eu falo com ela mas não pra chegar na solução porque a Constanza nunca te da conselho ela faz você pensar e isso é maravilhoso.
Clau Ribeiro: Como é a sua rotina?
Ana Isabel: Ultimamente eu estou mudando um pouco os meus dias aliás, estava mudando porque agora com essa pandemia não estou mudando mais mas todo mundo agora está se adaptando porém inicialmente acordo, faço ginástica levo as crianças para a escola ou para o inglês, tenho duas filhas, e volto faço ginástica se eu não tiver feito ainda porque eu faço em casa. E esse ano de 2020 eu decidir trabalhar meio período em casa estou em uma linha diferente de mercado agora então eu tenho bastante evento pra ir bastante compromissos fora do escritório por isso sugeri a ficar até uma hora da tarde com as crianças almoço com elas e trabalho de casa, depois ou eu vou para o escritório ou para alguma reunião e dessa forma foi a forma que eu mais encontrei equilíbrio, afinal, foram sete anos de entrega total. E desde o começo desse ano eu me afastei da diretoria, agora faço parte só do conselho isso tem sido bastante regenerador em todos os sentidos. Quando a gente está muito ocupado a gente deixa de prestar atenção no novo, eu acho que foi um momento de eu voltar a prestar atenção em mim.
“Marca boa é a marca que está no corpo das pessoas a gente precisa ganhar dinheiro para reinvestir em uma próxima coleção”Ana
Clau Ribeiro: O que você faz toda noite para desligar total?
Ana Isabel: Eu tomo vinho toda noite, no começo eu fiquei um pouco preocupada e fui até perguntar para o médico e ele me perguntou qual a quantidade que eu tomo, disse duas taças quando estou muito pilhada e a resposta foi que tudo bem essa quantidade não tem problema mas não posso passar disso.
Clau Ribeiro: O que você vê nos próximos cinco anos de mudança na indústria de e-commerces pelo mundo?
Ana Isabel: Acho que a inteligência artificial já antes de tudo isso estar acontecendo já tínhamos como grande aposta da indústria de tecnologia. O que eu vejo é que as grandes empresas que tiverem investimento em tecnologia que priorizem o individual de cada um serão as empresas que vão continuar porque o consumidor e o mundo estão se tornando cada vez mais individual no sentido de que o que é interessante pra mim não é pra você, as nossas prioridades são diferentes e as empresas vão precisar entender isso não existe um produto que possa atender todos da mesma forma. A personalização é uma coisa que é mais comum e isso lógico só inteligência artificial e o uso de dados pelas empresas que vão possibilitar esse tipo de personalização.
Clau Ribeiro: Qual é a peça de moda que alguém da sua familía tenha te dado que você queira guardar para sempre?
Ana Isabel: Pode ser uma joia? Eu tenho um par de brincos de ônix preto que foi da minha bisavó que me deu e representa muito pra mim, é uma joia antiga que não parece uma joia porque é de ônix tem umas pérolas antigas que no detalhe você ver o valor que ela tem mas se você olhar rapidamente não vai perceber.
Clau Ribeiro: Qual foi a melhor peça que você comprou em oferta?
Ana Isabel: Vou ter que pensar muito para poder responder porque eu não sou muito de ofertas mas eu adoro ficar naquelas lojas de departamento americano, fico horas olhando e experimentando e acabo não levando nada porque eu acho que nada vale a pena que o barato sai caro mas eu já comprei sapatos da marca Manolo Blahnik em outlet.
Clau Ribeiro: Quais são os dois restaurantes de New York que você adora comer?
Ana Isabel: Faz muito tempo que eu não viajo para New York então da próxima vez que eu for eu espero você me levar para algum.
Fotos: Cortesia Ana Isabel
The interview below is part of our Podcast Chats by Claur, hosted by Claur Ribeiro Bernstein. You can listen to the entire conversation on iTunes or Spotify .
The Art of Communication
When I used to attend to Paris Fashion Week, she always captured my attention. When you are on events like that, you know that you will have to deal with ego, snobby people – but she was different – I could see in her smile or in the way she would behave at the fashion shows, that she was special. My guest was in charge of Vogue Mexico for years and her terrific work put her on the list of BOF 500.
Clau Ribeiro: I would like to know about your morning routine. What do you do to start your day?
Kelly: My morning routine has changed drastically because I used to be the type of person who would wake up late, skip breakfast, and run to Starbucks, get a coffee, and then run to the office. After a few years of doing that, I realized that’s terrible for you mentally, physically, and in all aspects. Now I am the mother of a 16-month-old, so my life has changed drastically as well. And because of that, I am more similar now to Giselle – I wake up early in the morning, which I have learned is very important. It is terrible to wake up with that chaos. I’m running late, I need to start catering to everybody’s needs. So I do wake up early, it depends on the day, but at least three to four days of the week, I do wake up early. I have water and a cup of coffee, and I do my workout at home. I have a trainer who comes here, which is great, it definitely makes it much easier. I do my workout and then I meditate and then I make myself breakfast. And normally around that time, my daughter starts to wake up, so I go get her and then the whole routine starts for the day. I have been trying to wake up, for the last couple of months, at least an hour before, ideally, an hour and a half before everybody else in my household so that I can at least feel like I did something productive for myself in the morning.
Clau Ribeiro: When did you start meditating?
Kelly: It is something that I have struggled with on and off, to be honest. I still struggle with it. It is something I would say, that I have done over the past 6 months. I am still really working on it, to be honest. I almost feel like sometimes I do it just to say that I did it, and sometimes I get something out of it. Sometimes I don’t. I hope next time you and I talk, I can say that I am a pro at it. I just do it for ten minutes. For now, that is all I can handle.
Clau Ribeiro: We are now during this crazy time with Coronavirus. How do you organize your day? Do you plan everything a week ahead?
Kelly: I definitely have times when I have meetings or I have things that I need to leave the house for. I work from home, so when I have meetings with clients or [I have] events, I normally try to schedule them in time frames that work for me. I live in Bogota, Colombia, so the traffic here is crazy, honestly. So I normally either [try to have meetings] in the morning, so I get that out of the way, and I can spend time at home in the afternoon and work. Or vice versa. Or I get my work done at home in the morning, and then I go out in the afternoon. But once I leave the house, [I] can lose [my] whole day.
Clau Ribeiro: Do you think your clients are open to having online meetings even after the virus?
Kelly: I think we have realized that a lot of meetings [can take place] online and you feel just as connected and just as close. I think that definitely is going to be something [we do] and I used to do it a lot more. As you know Latins love that face to face. I have clients that I work with over several months or over a year and we get together each week while the other stuff is done on mail. I think that sometimes, you can say “ each meeting does not need to be [in person].” I’m realizing that now we can use Zoom [and] Google Hangout. There are all these different ways that we can [meet]. If anything, I think that is one positive thing about coronavirus – we have become more efficient in that sense.
Clau Ribeiro: How was the process and when was the process when you left Vogue?
Kelly: That is a good question nobody ever asked me exactly like that. It was a slow transition I would say, luckily. It was not an abrupt thing. I worked at Vogue for ten years, I was the Editor in Chief for almost six years, and I was doing long distance with my husband, who lives in Columbia. So, I always knew that at some point I eventually had to move to Columbia. We were engaged for about a year, which gave me time to kind of organize things with the company. Obviously, my job is very important to me, I was so loyal to Condé Nast. So, it was something that we were able to negotiate. I was very lucky that we had an office in Columbia. It was very important for me to be able to continue with the magazine [if I moved] to Columbia, obviously. I didn’t want the traditional “leave your job to get married” type thing. It was very important to be able to move to Columbia and hopefully stay with the magazine. But also, it was important for me to have something to do here. Colombia is a market where Vogue is very strong, and I had a year to prepare to leave my post as Editor in Chief. I moved to Columbia, and I was a creative director. I oversaw some of the editorials and kind of a bit of advertising for the region – for Latin America – because Mexico was overseen by the Mexico office. I was in that position for a year, honestly, and it was amazing because I was also able to really work in-depth in the region. Before with my other position, I would go to Peru for one day for an event, and then go to Argentina for one day and fly back. It was very fast-paced, and I never really had the time to spend in each region. So, I did that for a year. After a while, I was finally ready to go off on my own. It is very different being in the head office and being in a satellite office. I finally made the decision to go off on my own and work on my own after positioning myself here and being a bit more acquainted with the region. So luckily it was a slow transition. It was not just fast [change]. I have to say it did take some time. After [I] was at a company in the corporate world for 10 years. It took a few years, to be honest, to really just get used to working on my own and having my own business and not having this huge infrastructure behind me. That was a very important personal growth for me.
“What I do and what I think is that has a lot of editors nowadays helping the brands to create their stories, how to speak to their audiences, how to communicate it in a way that is not just like trying to sell. Here is my dresser, who is my collection? It is kind of trying to sell you to the lead. So you sell your story“Kelly
Clau Ribeiro: What are you doing bringing your background working with magazines you know exactly and what brands mean as an editor?
Kelly: Absolutely. It was amazing because while I was at the magazine, I kind of already saw that change happening. We had a very small team, so we almost became kind that for our clients. Our clients would come to us and say, I have this new launch, and I want to communicate it. We would basically come up with this full creative concept and strategy for them, that we would do in alliance. That is basically now what I am doing with a lot of my clients, and what I think a lot of editors have started doing as well. We become expert storytellers – brands used to come to us, and we would help them tell their story creatively in the magazine or online. And now we have become expert storytellers. We have so many talented designers out there that are really great at creating clothes, they can tell you the fabric that was used, et cetera, but they cannot really tell you the inspiration behind the clothes. So what I do, and what I think of editors do nowadays is help them to create these stories, how to speak to their audiences, how to communicate it in a way that is not just like trying to sell you clothes like “here is my dress here is my collection, buy it.” It is kind of trying to sell you, at least, a story.
Clau Ribeiro: Sometimes I receive a copy and paste email with a press release and nothing special, and this is related to your clients now. How do we tell the story for different vehicles or different magazines?
Kelly: I think that sometimes you receive a very generic press release that does not really say much or, sometimes it is kind of just pushy like, “can you help me?” “Do you think you could get this in the magazine?” They say these things without really giving you some background. Like, “we have this launch. What do you think? What can we do together?” I think it is always very important to have information obviously, even if it is not [a finished product] yet. It is very important to be personable – copy-paste is terrible. I always think – and I always tell my clients – it is important to know your audience. Whether it is a magazine, a website, a blog, you have to really study what it is that they do and what they tend to publish and what they don’t tend to publish. To be honest, I am sure with you as an editor, as a consultant and designer, they send you stuff and they want you to post it on your Instagram. Whether it is an Instagram page or a full magazine, there is a certain creation through curation in a certain voice behind that, it is not just one size that fits all. I think that personalization is so important, and there is something to be said for really paying attention to the details and speaking to that person directly. It makes you feel like they actually read my magazine and they actually look at my Instagram and pay attention. At least in my experience, it makes all the difference and sometimes makes you fall in love with the brand if you realize their attention to detail.
Clau Ribeiro: What do you think has changed regarding the role of PRs?
Kelly: I think it has changed a lot because there is no such thing as a free press anymore, sadly. It is all about advertisers. I know friends of mine who work in PR, and they will not take clients if they are not advertising in the media. Especially here, obviously, it changes by market, but here it is impossible to get coverage if you are not a paying advertiser. So I think that is one big thing -his whole idea of just pitching stories has changed so much because it comes to this whole negotiation behind it.
Clau Ribeiro: The role of PR is changing because you only have a few magazines out there right now and they cannot sell stories to influencers because it is all about pay to post now on your Instagram. What do you think about that?
Kelly: I think there are magazines and magazines, and there are influencers and influencers. And I think influencers make a lot of money for [advertising]. I also think – this is an overused word as well – if there are brands that they find and truly love, they will post them. They kind of pride themselves on being discoverers of new [things] whether it be a designer or be an interior decorator or, just finding new things. I love to follow those types of people on Instagram – those who you can tell find things that they love and post [about them]. It is not because someone pitched it to them, it is more because they found it themselves. They actually do the investigation and they find these designers or these brands that they love and share it with their audience. I guess the role of PR is almost irrelevant. I guess there are more communication managers and stuff like that. I think a lot of brands now are bringing on editors and not really calling them PRs, although they are weaving those stories and creating these stories that they share. Or they are creating these Instagram strategies. They are not necessarily PRs, but they are kind of doing the same thing that PRs used to do – creating a strategy with five women who love the brand, and then they do an Instagram strategy where they all post on the Internet. I think that is kind of the future, and those people are kind of replacing PRs or the PRs are transitioning into this type of world.
“I think that personalization is very important and there is something to be said for, really paying attention to the details and speaking to that person. What is your DNA, what are your strengths? What are you like? What can we do to show these strengths?”Kelly
Clau Ribeiro: Business Of Fashion was asking their followers if they would like to see Fashion Week only online. What is your opinion about that?
Kelly: I have heard that. I think time will tell. It is hard to say. The way I would envision it would not be that they will necessarily disappear, but I think they might definitely reduce and go back to what fashion weeks used to be, and I am talking to way back when, it was really a select group of editors, a select group of buyers and clients and that is it. The rest of the people can stream it online, but I definitely think that they will probably scale back, downsize, and maybe not do these grand productions. They will really make it about the clothes and selling the clothes and just keeping it very select. I think that makes more sense, to be honest. The people that have to be there will be there. I obviously have nothing against the influencers and bloggers, but a lot of them just go to sit there and take pictures. Of course, this is not all bloggers, but the majority of them. They do not actually have a set purpose to be there because they need to report or to buy or anything else. I think we need to go back to that. Then there are other ways that people can work with influencers. I no longer think that they need to be at the Fashion Weeks to work with brands. I was listening to a webinar a couple of weeks ago, and they were not necessarily talking about this, it was more about retail. He broke down brands that have been successful, and a lot of them are global brands, but they have not been able to really localize or speak locally. It will be interesting to see. What I think would be very intelligent brands to do is really to have their shows – they can do a show, and they can stream it online, but then do really local concepts. It doesn’t have to be the whole collection,. They can do pieces that are really relevant to that market, you do need to like the fur coats in Mexico, for example, you can have clothes that speak to each market. I think that it is the future. That is really where I see the future. It makes perfect sense. I also think they are also more cost-effective for everybody.
Clau Ribeiro: Can you tell us about the work you are doing now with brands creating their stories, how is the process and how did you start?
Kelly: Luckily most of them have been people I have known in the past and have worked with in the past who sought me out once I was independent for help with their story. I have worked separately with each brand. It depends on the needs of each brand – some have been more consolidated and established than others, so maybe I have come in to help them with particular projects and then that is it. Other brands are very small, and I have kind of helped them just get the ball rolling and get their feet off the ground. Then I have done a few collaborations with international brands that are looking to do things locally, who are bit lost or just entering the market or looking for that one-on-one personal connection. With each one it is different, it really depends on the client. Right now, for example, I am working with a local designer. They started a few years ago to internationalize. I helping them a bit with their social media, how to pitch, press and media, and just interesting strategies that they can use to get their name out there a bit more.
Clau Ribeiro: How do you make a brand cool today, How do you help a brand be different?
Kelly: It is a fine line, I think there is something to be said for authenticity. I will say that I am very picky. I do not take on any client, to be honest. I do not mean it in a snobby way at all, it is more about if I do not feel [like the brand] resonates with me or I do not feel that I can communicate them or I do not feel like it goes with my aesthetic or my values, I do not take [the brand] on because I find it very difficult to know what they really need. And also if people see me like, “Oh Kelley, always brings this type of project,” then I would not want to change and confuse people. That is number one but second of all, if it is a smaller brand, I always work with them behind the scenes before even starting to contact anybody or doing any type of event. I look at all fronts – design-wise, communication-wise, really make sure everything is down-pat, everything’s cohesive, everything makes sense before I start doing any type of activity publicly. There are different ways, and it really depends on the brand, which I think is really important. I need to ask questions like what is your DNA, what are your strengths? What can we do to show these strengths? I have done kind of a lifestyle experience with some clients where you invite a few editors and influencers to come to Columbia. If it is a brand that really has 360 lifestyles, there is nothing better than really inviting people to live that with you. If the designer has a great personality, I think it is great for people to actually meet them to really understand the brand, who they are, and what they do. I think something that is really important is identifying who the interested audience is. I am working with a brand that is super bright and colorful, so I am not going to pitch an influencer who is black and white on their Instagram. A lot of brands make that mistake where they want to get the influencer that has a million followers. Sometimes there is something to be said for the real niche, cool girls in different markets that maybe do not have a huge following, but they have a significant and important following. I also think word of mouth is very important. I think people really underestimate it. How many times have you gone to lunch with your friends and if your friend is wearing something cool? That is how you discover the brand. It comes with a lot of studying and investigation and lot of understanding for who the brand is, what they should be communicating, and then understanding who are interesting people that we can reach out to get to know.
Clau Ribeiro: Anybody can open a brand on Instagram but what do you think brands should do in order to stay there?
Kelly: I think it is a mixture of things. In the past, and it will be interesting to see going forward, I think a lot of brands went to Paris. It is such an important networking moment for brands to go season after season and sometimes the best relationships form is over a glass of wine at dinner after a show with a group of friends. I think networking and staying in touch with people across the globe and important people who have always supported your brand is really important. I spoke with a few designers, and a lot of them are randomly reaching out to say hi to people in different countries, and I think that is really important. We will see if fashion week keeps up or how, but there will have to be a moment where people can come together and connect. Obviously, social media, for now, is still super relevant. I think it is still important. Sometimes it is annoying and frustrating for many people, but I still think it is an important platform to communicate to stay relevant. We all discover a lot of designers [on social media]. Also, it is important to build your own community outside of Instagram, whether it be on social media, on a website, or through a newsletter or a podcast, kind of build your own community so those people can continue to come after you, whether it be for fashion or inspiration.
Clau Ribeiro: What was the difference you noticed when you started working for the Latin American market? What is the difference you see between the Mexican and Latin American Market?
Kelly: Mexico is like Brazil. In Mexico, there is an event every single day, events all the time, cocktails, dinners, brunches. It was a lot. Now living in Colombia you have many fewer events. I think it depends on the country because here, I guess Brazil is more similar to Mexico – it is a huge market, and you have a lot of international brands. Obviously international brands have big budgets, and you have constant lunches because they have a lot of things they need to communicate. Here in Colombia, you have many fewer international brands, so while there are events, there are not as many. You have pockets of events, but it is not all year long. The year starts off slow, and then in March, it starts to pick up and then fall. Summertime is dead because people are traveling. So, you have events but not as many as [Brazil or Mexico]. I think in Latin America, it depends [on whether they are a lot of international events]. Some countries have markets that have a lot of international brands. If Colombia had a lot of international brands, you probably would have more events.
Clau Ribeiro: Which designers are really making you pay attention to them right now?
Kelly: I think Colombia is still kind of like the leader in that sense in Latin America. There are brands coming out of Colombia. You also have a few coming out of Peru and Chile. I think, really, throughout all of Latin America, I recently met even some designers from countries you often do not hear of. For example, Uruguay has some interesting designers now. Bolivia. They are smaller markets. But I guess in terms of quantity, I would still say that in Colombia and Mexico have a lot of designers.
Clau Ribeiro: What would be your advice for brands you are working with for how to deal with the post coronavirus?
Kelly: I think it will be interesting moving forward. I would tell them, first of all, to stay calm and be patient because it could be a while. Right now we still do not know how long this is going to last. We do not know what season it will be when we start to get out. By then, people’s budgets will be very reduced. I would tell them to stay focused on the essentials of their brand – really creating the essentials. I was talking to one of my clients the other day and saying that people might not be buying gowns or dresses right now, but they will want to buy pieces that they can use often. You are investing in a piece that you will be able to use often or something that makes [you] feel good. I think communication will be key. I think if you are a brand that employs 20 artisans, you need to communicate that to your clients so that when people do want to buy they understand that they are helping to employ these families. I think that it is so important. You do not want to feel like you are just buying a piece of clothes anymore, you want to feel like you are actually spending for a purpose. You want to make sure that it is going somewhere. Of course, it has to be useful to you, but you also want to feel like it is going somewhere and will benefit other people. I think definitely just finding a way to connect one-on-one and be open and honest with your audience. I think now more than ever is the time to really connect. First of all, define who is your audience and then connect with them on a personal level, tell them a bit more about who you are as a designer, who you are as a brand because even if they are not buying now they will remember that, and they will keep you in mind for the future. I think it gives you anxiety in that sense because you do not know, but it is going to make us all think and really get creative. I have started doing the thing I had never done before like cooking. I am doing things that I would never normally do because we actually have the time. So are all these creative designers, who are ten times more creative than the average person. We are going to see some interesting things coming out once it all passes. I am sure all these designers were super creative. We are going to have some really interesting things to see. I am excited to see that.
Photos: Courtesy of Kelly Talamas
The Milanese restaurant Carlo e Camilla
The Milanese restaurant Carlo e Camilla in Sigheria boasts of a dramatic décor, somewhere between a dream and reality. The contemporary menu was elaborated by the Italian Michelin-starred chef Carlo Cracco that joined the art director Tanja Solci and created the restaurant and cocktail bar in the global capital of fashion and design. The unique atmosphere of the space an old post-industrial sawmill acquired by Tanja’s grandparents in the 30s is full of contrasts. The exposed walls, high ceilings, and minimal style furnishings designed by Di Tanja Solci Studio are mixed with the incredible Richard Ginori’s porcelain and crystal chandeliers.
Luca Pedata is the Neapolitan chef responsible for the dishes that celebrate and interprets the traditional Spanish cuisine in a very unique way. Filippo Sisti innovates the cocktails, as they say, ‘the liquid cuisine’, joining ingredients and technics from the cuisine to the bar. The menu changes four times a year, with options of meat, fish and vegetarian dishes, which makes the experience even greater.
Jeanne Damas, como sua Paris, não cabe em tradução. Tal qual a cidade que chama de casa, a “It-Girl” Francesa não pode ser decifrada à primeira vista. Conhecê-las a fundo é um exercício para a eternidade no mínimo.
O Poder da Espontaneidade e do Carisma
“A mulher francesa é natural e charmosa, e elas sabem como explorar de maneira positiva as suas falhas”
Há provas suficientes que atestam que o mundo gira mesmo é em torno de Jeanne Damas. A francesa, alçada à fama graças ao seu estilo único, nunca buscou os holofotes, mas em tão pouco se esquiva deles e ainda assim, a órbita das coisas insiste em colocá-la no centro das atenções. Ainda que tenha todos os olhos voltados para sua carreira e vida pessoal, Jeanne segue dona de si e prova que, como o movimento rotacional, um velho ditado também estava errado: A história se repete, sim, mas a primeira vez como ficção e a segunda não. Isso porque a fala fantasiosa de Marquesa de Merteuil, personagem do romance “As Ligações Perigosas”, de Chordelos de Laclos, virou realidade nas mãos (e na vida) da bela mademoiselle: “Digo meus princípios, e digo-os propositadamente; pois não provêm, como o de outras mulheres, do acaso, nem são recebidos sem exame ou seguidos por hábito; são os frutos de minhas profundas reflexões; criei-os, e posso dizer que sou minha própria obra”. Além da força e sagacidade, ambas as mulheres as da literatura e da vida real compartilham outra característica bastante importante: São francesas. Tamanha semelhança não pode ser mera coincidência, sobretudo quando se põem em perspectiva o fato de que outras grandes mulheres de carne, osso e músculos, como Coco Chanel e Joana D’Arc, também nasceram no mesmo país.
“A mulher francesa é natural e charmosa e elas definitivamente sabem como explorar de maneira positiva as suas falhas”, divaga Jeanne, em uma modesta tentativa deexplicar o sucesso das francesas. Já para entender melhor a ascensão da própria it-girl é preciso considerar sua habilidade nata de se manter verdadeira aos seus valores e estilo. “Creio que sou bastante espontânea, então manter os pés no chão é algo super natural na minha vida faz parte de quem eu sou”, continua, aprendi, aliás, que é exatamente isso o que as pessoas preferem”. A lição, como era para ser, veio a partir da própria experiência: “quando uma marca ou empresa tentou, de alguma maneira, me mudar ou pedir para que eu usasse uma roupa que não ma agradava de verdade, esse sentimento transpareceu, a pessoas perceberam”.
“O lado bom de fazer tantas coisas diferentes é que há menos pressão. é um alívio, por exemplo, participar de um casting sabendo que, ainda que você não passe, vai estar tudo bem. isso coloca um fim no estresse e transparece no trabalho”
Mas a bela já não teme repetir o erro: “Por essas e outras que agora eu me envolvo somente com projetos que me deixam confortável e que eu acredito de verdade”. Muito do que Jeanne é e do que se tornou se deve à presença constante da mãe, declaradamente uma de suas maiores inspirações. “Eu ainda sou muito próxima a minha mãe. Às vezes até demais. Falamos ao telefone diversas vezes por dia, e não são poucas as vezes em que compramos roupas e calçados iguais, porque temos gostos muito parecidos”, declara. Como elas fazem para não repetir o look uma da outra? “Antes de nos encontrarmos, mandamos mensagem ou telefonamos para garantir que não estejamos vestindo a mesma coisa”, confessa aos risos. Toda a animosidade lhe é eclipsada pela seriedade dos negócios. Hoje, como atriz, modelo e empreendedora, a jovem parisiense tem de equilibrar todas funções em um dia de “apenas” 24 horas. “Não tenho uma rotina estabelecida, cada dia é uma novidade. No momento, por exemplo, estou trabalhando em um livro para a Grasset. A obra vai trazer uma compliação de 40 mulheres parisienses bem distintas, de diferentes idades e regiões da cidade. Isso me ocupa três manhãs de uma semana. Geralmente passo as tardes no escritório, trabalhando na minha marca, a Rouje, ao lado da minha equipe”, conta Damas.
Como não é uma pessoa definida pela boa organização, Jeanne comenta que o fato de poder organizar e flexibilizar a própria agenda é bastante positivo, e que suas noites são inegociáveis. “Meus jantares são uma constante e na maioria das vezes vou a restaurante com os meus amigos”. As longas noites são compensadas logo no começo da manhã seguinte, quando a bela se dedica a passear pelo mercado local, saboreando o impagável clima intimista que seu bairro tem nas primeiras horas do dia. É difícil imaginar, porém, que alguém tão livre e tão despreendida do tempo poderia se envolver simultaneamente em tantas atividades distintas. “Não é que eu escolhi todas essas vertentes profissionais, mas as coisas se encaminharam assim, por sorte e pelos encontros da vida”, explica. “Eu sou extremamente aberta e curiosa, e adoro trabalhar com pessoas diferentes. Sou particularmente apaixonada pela liberdade e criatividade dos palcos de teatro, e ao mesmo tempo eu optei por criar a minha própria marca de roupas um projeto feito para durar, ao qual eu me dedico por completa”, conclui. Enquanto muitos focam nos desafios de aceitar tantos desafios ao mesmo tempo, a sempre irriquieta parisiense prefere ter suas atenções nas vantagens: “O lado bom de fazer tantas coisas diferentes é que há menos pressão. É um alívio, por exemplo, participar de um casting sabendo que, ainda que você não passe, vai estar tudo bem. Isso coloca um fim no estresse e transparece no trabalho”, pontua.
“Em Seoul nos hospedamos na casa de uma vovózinha, que cozinhava pratos tradicionais. Nós dormíamos na sala, e eu posso lhe dizer que foi uma experiência enriquecedora, que nos abriu os meus olhos cultualmente falando”, lembra emocionada.
A maturidade atípica para uma jovem de sua idade é facilmente explicada por sua carreira e experiência profissionais e pessoais. Apesar dos diversos títulos, há que ainda insista em lhe chamar de blogueira, e ela não se incomoda, apesar do equívoco. “Acho maravilhoso poder viver de um blog, mas eu não acho que sou uma blogueira e nem nunca serei, porque eu comecei no tumblr, onde eu levava ao ar fotos minhas e dos meus amigos, e nunca ganhei dinheiro com isso”, argumenta. Por sentir na própria pele o poder das mídias sociais, Jeanne tem propriedade para defendê-las: “Acho que as mídias sociais são positivas, porque elas abrem discussões importantes e permitem que todos façam parte de um determinado grupo”. A popularidade em redes sociais, porém, parece não ter lhe afetado o juízo e o bom senso. “Não acho que é necessariamente cool ter um monte de likes e seguidores, mas é inegável que a coisa se tornou um negócio de verdade. As marcas finalmente entenderam o impacto e a visibilidade que podem obter graças aos usuários populares das redes”, aponta. Longe dos flashes, dos trabalhos e das distrações da própria popularidade, Jeanne faz questão de vivenciar experiências reais na França e em outros lugares do mundo. Cerca de dois anos atrás, por exemplo, a modelo visitou a China e a Korea, e fez questão de ficar com locais em ambos os países.
Suas viagens pelo mundo lhe ensinaram coisas importantes sobre a vida, mas também sobre a moda. “Surpreendentemente, achei os coreanos bastante fashionistas, e constatei que os nórdicos têm mesmo um senso de estilo incomparável”, acrescenta. Falando de alguns conceitos mais atuais, Jeanne declara que é apoiadora fervorosa da onda genderless da moda. “Adoro essa proposta de misturar os gêneros quando o assunto é vestuário, porque há coisas magníficas para serem exploradas tanto na seção feminina, quanto na seção masculina”, afirma. A ausência de marcas específicas em suas falas e declarações não é mera formalidade, porque a moça é convicta em falar que não liga para etiquetas. “Gosto mesmo é de artigos vintages do exterior, porque são peças única. Aqui em Paris, eu gosto de comprar esse tipo de moda da Courreges ou da YSL, em uma boutique na Rue Rochebrune, também conhecida como ‘A moda Vintage’”, aconselha. Com base em suas próprias descobertas, Jeanne tem ainda uma série de dicas a compartilhar, mas o faz com apenas um: não siga as ‘tendências’, é importante ser verdadeiro consigo e, principalmente, com os outros, porque o mundo, seja entorno de Jeanne ou do Sol, não deixa nunca de girar.
Fotógrafo: Fe Pinheiro
Estlista: Julie Basselin
Assistente: Axelle Teixiera
Cabelo: Stéphane Bodin
Maquiagem: Louise Garnier
Direção: Claudia Ribeiro Bernstein
Seus projetos estão em alguns dos endereços mais cobiçados de Paris e do mundo, mas sua lista de mentores parece só aumentar, sinal de que o jovem francês Rodolphe Parente tem maturidade o suficiente para admitir que evolução vem a com humildade, e muita paciência.
O Rosto do Estilo Parisiense Moderno
“A responsabilidade do designer está na maneira de entender e interpretar tudo o que o cliente deseja ou não desenvolver em um projeto. Cada profissional tem seus próprios paradigmas quando se fala em sustentabilidade”
Na sua opinião, qual é o grande legado deixado por Jean Michel Frank e Pierre Chareau?
De que forma seus projetos o inspirou? Eu amo o jeito que JM Frank desenvolveu a sua atmosfera sem quaisquer ideias suburbanas estabelecidas. Ele tentou ampliar a visão de design de interiores: o arranjo simples e austero, uma vontade de criar obras atemporais. Eu realmente amo as proporção nos trabalhos de Pierre Chareau. Ele tem sido um designer de interiores impressionante, que trabalha maravilhosamente bem com luz natural, como fez na “casa de vidro”, em Paris.
Como foi ter trabalhado na agência Andrée Putman`s? De que forma essa experiência afeta seu estilo e carreira?
Andrée foi uma guia interessante para afirmar uma espécie de “story-telling” no projeto de design de interiores. Ela me ensinou a criar cenários incríveis, a desenvolver interiores confortáveis, com detalhes e amabilidades.
Você já projetou hotéis, residências, cenários e escritórios, então teve contato com diferentes tipos de clientes e públicos. Qual destes mercados você se identifica mais e qual seria o seu próximo desafio?
Cada projeto é uma história especial que eu tento contar, e estou realmente ligado a todos, mesmo que existam inúmeros projetos com grandes diferenças. O “Concret Flat” é um projeto muito especial porque o cliente tinha uma ideia bastante original sobre o que ele queria: ele me pediu para desenvolver um flat usando Twin Peaks, de David Lynch, como a inspiração. Ele queria se sentir como o anão dançando em uma determinada cena do filme. Foi incrível propor uma solução para esse charada, e me incentivou a ser ainda mais curioso sobre tudo.
“A arte é naturalmente inspiradora. Eu só preciso ser capaz de me adaptar ao contexto para dar o tom certo, que coincide com o projeto. Eu amo Valentine DeWain, Olafur Eliasson, sua visão de materiais e cores para mudar a nossa percepção do espaço”
Como você vê a relação entre o consumo, novo design e sustentabilidade? Na sua opinião, de que forma deve a sociedade deve agir à luz do fato de que, hoje em dia,o consumo e os novos lançamentos geram questionamentos sobre a utilidade e longevidade das coisas?
A responsabilidade do designer está na maneira de entender e interpretar tudo o que o cliente deseja ou não desenvolver em um projeto. Cada profissional tem seus próprios paradigmas quando se fala em sustentabilidade. Eu tento trabalhar com produtores locais, com acabamentos naturais, como pedra e metal para criar um design ntemporal.
Você trabalho é influenciado pela rotina e suas emoções. Como você se definiria?
Você deve perguntar aos meus amigos ou minha família. Eu sei que eu sou muito rigoroso, com uma mente inquiridora. Faço tudo com seriedade, mas, ao mesmo tempo, não me levo muito a sério! Além disso, estou preocupado é em ter um coração verdadeiro. Para criar é preciso sentimento e lealdade.
Como membro do Conselho Francês de Designers de Interiores, que conselho você daria para quem está começando na profissão?
Aconselho a manter a fé, a trabalhar duro para além da questão de estilo. Não se esqueça que nós trabalhamos em uma realidade de construção e economia. Não há projetos artísticos sem paixão! É um trabalho muito emocional que precisa de muita entrega, a fim de ir mais longe e se superar. Gosto do fato de que cada projeto é único e é uma maneira de contar uma nova história. É importante estar apaixonado por seu trabalho, mas eu diria que é muito mais importante estar encantado com o desenho, os materiais, os edifícios e a arquitetura do que estar em busca do título “designer e arquiteto de interiores “.
O que fez você se tornar um designer?
O meu pai. Ele tinha uma empresa de construção e eu passei a infância em contato com essa realidade.
Vejo um vínculoentre o seu trabalho e arte. Qual a sua opinião sobre o design como arte?
Muito tem sido lançado no universo de design de produto. Como você pode continuar a ser original? A arte é naturalmente inspiradora. Eu só preciso ser capaz de me adaptar ao contexto para dar o tom certo, que coincide com o projeto. Eu amo Valentine DeWain, Olafur Eliasson, sua visão de materiais e cores para mudar a nossa percepção do espaço. Eu realmente aprecio quando artistas, como Jenny Holzer, agem transformand a arquitetura. Donald Judd ou James Turrell, para citar alguns mais contemporâneos. Amo a diversidade e gosto de percorrer o caminho de outros designers, porque me inspiram no di-a-dia.
Como você estabelece o limite entre a arte decorativa e o design? Em que momentos você acredita estas duas frentes podem coexistir em design de objetos?
Para mim, não há limite, estes universos coexistem. A questão só é baseada na produção: o produto do projeto envolve a produção industrial em uma grande edição, enquanto a arte decorativa implica artesanato tradicional, em edição limitada.
Photos: Courtesy Fantastic Communication
Welcoming guests from all over the world is the easiest task of Le Bistrol, which along in decades of operation, eventually entrusted the mission of being the symbol of culture, wealth and local history.
Guardian of the five-star hotel Le Bristol in Paris, Didier Le Calvez is the type that never runs away from a fight and accepts the challenges of a profession with security and maturity that only years of experience could have given him. After collecting visits through some of the most famous hotels in the world, Le Calvez learned to face his own difficulties as a chance of growth and learning, failing to avoid obstacles of the route to actually involve him in it and become a better leader. It was this same thinking, for example, that granted him a CEO position of the hotel in the Rue du Faubourg Saint-Honoré, one of the most wanted addresses in the French capital. The same Palace that ensures him a privileged view of the city also gives him a better view of any obstacles of the profession, as the constant harassment of the competition. “Particularly, I think this dispute between big hotels is something very good for the market. Honestly, I recognize the lack of high standard accommodations in Paris – which explains the openings and investments in this area.
When all works get done and the hotels open their doors, we will have strong competition, and I find it quite inspiring. I think my team is prepared and I trust in the talent of everyone who works with me. In addition, we have differentiated gastronomy at the Le Bristol says Le Calvez. His speech does not leave any room for mistakes and hesitations, which make us think he always knew their destination and only worked to make it become true. “In fact, I’ve always been in love with good food and the art of good service. So when I graduated from high school, I knew I wanted a career that would take me to this side and could provide me this feeling of accomplishment: The hotel management seemed to be a perfect choice – and I went through all possible hierarchies, working as a clerk, Night manager and a lot more. Thus, in fact, I could experience all processes and positions that a five-star hotel requests, then when I got to the office director, I knew exactly what to do” says the current chairman of the Union des Metier et des Industries de l’Hotellerie.
Distracted by its own beauty, reflected on the surface of the Seine River, which crosses and divides Paris, Le Bristol forgot to battle against time and for that, it was pardoned: it is a living Narcissus, of undeniable beauty. With a history to count in decades, but without wrinkles, the hotel retains its royal essence in its details. This palace has about 90 accommodations, all with a Hollywood view of the City of Light and its unique architecture. All rooms are decorated with Persian rugs, crystal chandeliers, silk curtains and more. To avoid the same fate of the mythological character who languished in contemplating such beauty, the hotel offers a different cuisine, able to steal attention to the idyllic surrounding countryside. In the Epicure restaurant, for example, guests enjoy the most sophisticated recipes of traditional French cuisine, interpreted by chef Eric Frechon. The excellence of the restaurant is such that he was given the highest honor in the world of gastronomy, three Michelin stars. For those seeking romance, the ideal place is the Le Jardin Français, perfect for sunny days when you can make the most of the bounties of an establishment outdoors, immersed in a garden.
As an alternative to fine dining, guests can also enjoy brasserie 114 Faubourg, recipient of a Michelin star. Also, It is there that during the first Monday of the month, the sommelier Fabien Guillemot gets a visit from a guest winemaker. During the night, guests have the chance to discover more about a particular wine and can taste bottles in harmony with a menu of four courses, set by chef Jean-Charles Cauquil. Meanwhile, in Cafe Antonia, patrons can enjoy a great atmosphere for informal and leisurely meetings. The menu follows the premise of the spontaneity of the house and offers more casual options — but not less tasty. Aside from the varied and hearty menus of its bars and restaurants, Le Bristol in its entirely remains a delectable feast for all of the senses. From the pool, surrounded by glass walls, we can admire the always infallible Eiffel Tower, and the charming Montmartre: it is the ideal place for those who like (or need) to slow down life and enjoy the best the City of Light has to offer.
For those who have some energy, the journey continues in the fitness center, equipped with Kinesis machines – a market benchmark. Bathed in natural light, the gym is open throughout the day and personal trainers are on hand to prepare a series of unique exercises, specially designed to meet every guest’s needs. Prepared for weddings and tailored events, the hotel unfolds in endless possibilities, just do not interfere with the Zen atmosphere of the Spa by La Prairie and its eight treatment rooms – including a Russian Banïya one. Regardless of the service, visitors are always accommodated in a slightly heated bed, so they can relax from the first moment. Treatments begin with the sauna, to release tension and calm the members – especially those susceptible to stress points. To complete the experience, the best possible way, a ginger infusion is offered with lemon and honey to all guests and visitors so that they come out of the spa feeling refreshed and serene. Parents on duty can stay carefree: the spa offers everyone properly trained staff to entertain the kids at the Kids Club so that parents can enjoy the most of the experience without any distractions. Fro those still looking for “something more,” Le Bisrol offers hairstyling services for those “finishing touches.” Speaking of beauty, it is worth mentioning that while Narcissus lived and died because of his vanity, the Parisian hotel wrote itself a happier story — one with a better ending. The difference, in this case, is that beauty is all the way inside out.
Photos: Oetker Collection
Closed for renovation between the years 2008 and 2010, Le Royal Monceau – Raffles Paris is again reigning in the city of light.
Those who were born to be a king will never lose their royalty, even if it means to deal with the weight of the crown: to break with all that was once known and launch itself into a new era. Thus, from its own French Revolution, the Le Royal Monceau – Raffles Paris returned to the throne of the French capital. Everything began in 2010 when guests, friends, and the media were able to closely check the radical metamorphosis that cost two years and 800 million Euros. The extreme makeover of the palace was led by French designer Philippe Starck, who made the premises of Le Royal Monceau a sweet and creative metaphor of Paris and of life itself.
Therefore, art, hospitality, fashion, warmth and haute cuisine get together at number 37 of the distinct Avenue Hoche – of which still can be seen, just around the corner, the imposing Arc de Triomphe. But in order to stay grounded in front of so much beauty, Starck brings us subtlety back to earth when purposely introducing a bit of chaos in the hotel’s facilities: a scruffy carpet, a crooked lampshade, a slightly out of place table – all to remind us that life is not straight; it is full of small idiosyncrasies that make our human experience even more amazing. It was not for the lack of notice or attempt: French designer Phillippe Starck did everything in his power to keep us in balance with reality, but it is impossible not to return to the clouds when we taste the wonders that make Le Royal Monceau – Raffles Paris a five-star hotel with praise.
The Parisian fairytale starts early, at breakfast, served at La Cuisine, Chef Laurent Andre. There, the day begins in the most organic way possible, with natural juices and freshly made pastry options. Democratic in every possible way, La Cuisine follows the routine of their guests and, on weekends, allows mornings to drag on until later in a generous brunch. Another temptation in the hotel to which we must surrender ourselves is the Il Carpaccio Italian restaurant, awarded a Michelin star. Led by chef Roberto Rispoli, a native of Tuscany, the restaurant has a menu guided by the seasons, since it only admits fresh produce. To celebrate 30 years of the place, Rispoli went personally to Sicily to create the house olive oil. As if it wasn’t enough with its hearty and well-prepared dishes, Il Carpaccio has a bonus of typical Italian desserts, but with a special touch that only one chef patissier Pierre Hermé’s caliber could do. Relaxing moments deserve equal attention – and, in this case, the best option would be the tables of Le Bar Long, a more casual and friendly atmosphere, and more flexible hours as well.
To make sure you take in the most you can from this “palace,” save some time to visit the Terrace. A restaurant that, as the name suggests, is in a more open environment – the official description, it is even called “garden restaurant.” Although this is not the most formal restaurant in the hotel, it is probably the one that best describes it, since it changes with the seasons, and never fails to bloom. The tables are arranged around a glass dome, which reveals the ever-restless waters of the spa pool, located on the ground floor.
The passion for culture that runs through the veins of Paris also circulates through the halls of Le Royal Monceau, the only hotel in the world to make an Art Concierge available to guests – a professional expert in cultural trends, able to close the Pompidou for private visits for some hours. Although the golden keys of the concierges of the palace can open any door, there is no need to go too far to find the best of the cultural life of Paris. This very inn houses a gallery dedicated to modern art and a bookstore meticulously curated, bringing together the best books, magazines and tangible objects in the universe of fashion, film, and art.
When the options are many and the mind asks for rest, a visit to the Spa My Blend by Clarins can be the solution to every dilemma. Also known as “white paradise,” the center and relaxation of Le Royal Monceau is home to one of the largest indoor pools in Paris, 24 meters long and 8 wide. Voted Best Hotel Spa in 2012 by Virtuoso Award, the My Blend by Clarins is guided by the uniqueness of its customers, already adapting their treatments to the profile of its users. After relaxing in a totally white environment, a burst of color waiting for guests on the screens of Le Cinéma de Lumières, with a capacity for 99 spectators. Equipped with the latest machines, the cinema of Le Royal Monceau is able to play 3D movies, which puts it in the crosshairs of the most exclusive premieres of France and beyond.
As might be expected, the 149 suites at the palace hotel are equipped with all of the comfort items you can imagine: a king size bed, pressurized shower, walk in closet, plasma television and more. All accommodations, from the simple studio room to the majestic Presidential Suite 241, summarize the whole philosophy of the inn. And each, in its own way, balances this unique blend of chaos, colors, culture, tastes, technology, and urban havens – and constantly reminds that it is not necessary to be asleep in order to dream.
Photos: Courtesy Le Royal Monceau
The Italian influencer Erica Pelosini has no fear about the truth.
Who I Am Under My Skin
“When I have time I also love Ballet Bar at Body By Simone“
What city do you identify with the most and why? What are your must-go places in this city?
Los Angeles! I love how there are so many different sides of this city. From my house in Beverly Hills to spending the weekend in Malibu or going vintage shopping in Topanga Canyon and riding bikes on Venice Beach, drinks in Silver Lake, working in studios Downtown and in Hollywood or brunches in Bel Air. They are all like different little worlds within one big city. Alfred, a cute coffee place on Melrose Place where you can enjoy a delicious almond cappuccino and almond croissant. It feels like being back in Europe. On Sundays – the Farmers Market on Melrose Place with my husband to stock up on fruits and veggies for my juices for the week! I’m always at Nobu Malibu, the perfect setting to enjoy a Sunday brunch overlooking the ocean. Polo Lounge, an institution and often my office. Try the McCartney salad! One of my favorites for dinner is Gjelina in Venice, an organic restaurant with a little garden with a fireplace, one of the hottest spots on Abbott Kinney Blvd. And I’m super excited about the new Soho Malibu House!
What products do you swear by for facial care? What about your makeup routine?
I love beauty products – face creams, washes and masks, and especially love Dermatologist, Dr. Colbert’s products. His hydration mask is amazing and keeps my skin fresh after all my flights. I don’t really wear makeup unless I’m going to an event, but always keep my eyebrows shaped by Anastasia Beverly Hills.
What is your favorite item in your closet right now? Who is the designer?
My new present from shoe designer Brian Atwood – a pair of sandal pumps that are perfect to wear with a Pucci dress on a boat, or with a Valentino gown for a red carpet event!
Is there a brand that has been passed down from generation to generation in your family?
Louis Vuitton. My Grandfather used to design their first stores! I have a lot of vintage luggage passed down from my family.
What is your fitness routine? Do you have any specific ‘fitness methods’ you are loyal to?
I never really did sports growing up in Florence other than riding horses for pleasure with my dad who rode competitively, and then living in Paris I feel like I got my exercise walking around everywhere, but now that I live in Los Angeles, I go on a lot of hikes and love barefoot walks on the beach. When I have time I also love Ballet Bar at Body By Simone!
Who is your biggest inspiration?
What are some must-see museums/art exhibits in your opinion?
I love always the LACMA Museum, which I recently collaborated with on a very special project. A must is Biennale in Venice, where art from all over the world is shown in one of the most suggestive settings.
Keep calm and….?
Things will happen.
What quote do you live by?
There is preserved in life the miracle of surprise.
What is one city, on your bucket list, that you have yet to travel to?
Globetrotting authority Laurent Vernhes has set his feet in over ninety different countries and lived in six of them. Whether backpacking in Nepal or visiting the most sophisticated destinations and hotels in the world, his goal was (and still is) the same: To be surprised in a positive way.
A Man of Ambitions
“For as long as I can remember, I wanted to escape. My first stop as a young adult was the Parisian bourgeoisie and many finer things in life that come with such package. But soon enough, my obsession became to see the world as I became worried about getting trapped in Parisian self-satisfaction”
As the CEO of Tablet Hotels, an online search for exclusive hotels and booking platform, Laurent Vernhes uses his expertise to help travelers find “beauty and substance” on their own trips. After working as an expat in Asia in the 90s, he left the East to go to New York and have his own share in the Internet revolution as he co-founded Tablet Hotels. Recently, Laurent decided to become a serial entrepreneur by taking his taste and knowledge of champagne more seriously as he established his own small champagne company, Maison Vernhes. The amazing bubbly caused enough buzz among appreciators to be called as one of the best wines out there. As good as it is exclusive, the champagne can only be acquired via Laurent himself or at a single store in Brooklyn, which must have his approval to sell to an individual customer. A labor of love, a result of the entrepreneur’s personal passions, it doesn’t come as a surprise that both Maison Vernhes and Tablet Hotels have an inherent stamp of coolness and excellence. In an exclusive interview, Laurent Vernhes talks investing in soulful projects, the importance of taking risks and why his champagne brand is so, so very exclusive. From a stay at the very posh The Lanesborough Hotel, in London, to quiet holidays in Franschhoek, a visit to a zen-Buddhist temple in Koya-san and sandstorms in the desert during Burning Man, Laurent Vernhes is strongly inspired by the contrast of the places he goes to. Fortunately, he makes a living out of his passion as the co-founder and CEO of Tablet Hotels, an online luxury and boutique hotel search, and booking platform.
Vernhes was born and raised in France, where he grew up as the only child of very loving and modest hardworking parents, in the South of France and, later on, on the outskirts of the French capital. “For as long as I can remember, I wanted to escape. My first stop as a young adult was the Parisian bourgeoisie and many finer things in life that come with such a package. But soon enough, my obsession became to see the world as I became worried about getting trapped in Parisian self-satisfaction”, he confides. His diplomas – and David Bowie’s music and personality, which helped him “believe he could be anyone he wanted to be” – served as a passport for new experiences. In the 1980s, Laurent started working in Asia, developing new markets for global giants such as Michelin and The News Corporation. He lived as an expat in many different cities of the Asian continent for ten years. He has seen the world, indeed; he’s visited over ninety countries and has lived in six of them. “I’ve been shaped by the places I’ve been to, so much to the point where the concept of nationality is no longer meaningful to me personally. With only one exception: picking a team to support in the (soccer) World Cup. For example, I learned so much about business from dealing with ethnic Chinese people across Southeast Asia and in China. I admire the combination of ruthless effectiveness, elegance, and sophistication – almost no posturing”. After that period of time in Asia, he realized he wanted to have his own business while also becoming part of the global revolution that came about with the Internet, finally, settling down in Brooklyn, New York, where he still lives with his wife and three children.
“When it comes to connecting people, I believe taste transcends everything – nationality, gender, race, religion, money, age”
Since the year 2000, Tablet Hotels works by the idea of helping travelers find beauty and substance in their travel experiences and also with the underlying mission to support small independent creators and hoteliers. Amidst the information and advertising cacophony, Tablet is not only sophisticated but soulful as well. There’s something more personal about it that lacks in other websites alike. The next step for the company is to launch a new tool, one that enables users to connect through shared tastes across cultures and traditional social demographic categories. “When it comes to connecting people, I believe taste transcends everything – nationality, gender, race, religion, money, age…”, Vernhes observes, insightfully. This French man is never tired of discovering new things, new destinations, new ideas – “I’m resetting my dreams”. At this point, he jumped into a new foray: creating a small champagne company called Maison Vernhes. “Since before drinking age, which is loosely defined in France, I have dreamt of champagne being present in my life ‘at will’ because I associated it with happiness. Much later, when I started thinking that wine would be an interesting way to reconnect with my family heritage, champagne felt like a happy place to start”.
With an excellence and exclusivity stamp, Maison Vernhes’ bubbly generated a lot of buzz among Manhattan’s connoisseurs and foodies. According to Laurent, what separates good from formidable champagne is the quality and smoothness of the euphoria it creates – besides terroir, taking good care of the vines and grapes as they grow, proper climate, winemaking technique, and experience, Bien sûr. “I seek balance and complexity with as little manipulation as possible in the process of making it”, he says of the blend, which presents elements of different grapes, besides pinot noir. The product can only be acquired via Laurent himself or in a single store located in Brooklyn, by his approval. The entrepreneur tells us why. “The production is very limited and demand for it outgrew supply almost instantly. So, if you’re in that situation, how do you choose whom you sell to? Rather than raising the price, which is the legitimate capitalist approach, it seems more interesting to sell only to people who truly enjoy it”, he explains. “It’s also better for building the brand when your clients are your brand ambassadors”.
It is a smart and moderate way to handle the economy and marketing challenges that small companies often face. Just like Tablet Hotels, Maison Vernhes is the result of an entrepreneurial approach to a personal passion. “I do not think one should aim for universal appeal because it puts you on a path to the lowest common denominator. I am looking for a soul and being true to myself. The deeper you dig, the more chances that you will touch others”. Which is the same as saying that the more personal a creation is, the more universal its appeal becomes. And that is a trump card many other independent creators and producers know how to play in their favor. Laurent is the kind of person who is far more interested in the journey than the destination itself. When he travels, usually an impulsive last minute decision, the first thing he does when arriving somewhere is to wander around. No rush, no plans, destination point. If his academic excellence led him to a nomadic life, his nomadic existence led him to acquire knowledge through experience, whether bad or good experience, like his trip to the Marquesas Islands, especially Fatu Hiva and Nuku Hiva, which he points as some of the most magical places on Earth.
Despite being too busy reinventing Tablet Hotels and heading a small champagne company, the entrepreneur makes time to be with his family and plan his next trip – “It is what keeps me inspired and energized”. He wants to continue taking chances and innovative actions, but without ever taking himself too seriously. ”If you do so, you’ll find it harder to get over your failures, which means you’re less likely to take the risks necessary to change your world. It is fundamental to take risks unless you accept to live in a world defined by others”.
Photos: Evol Content Group
Mike traz o famoso Mamo Le Michelangelo para Nova York e questiona: “Por que tentar fazer algo complexo quando já é difícil fazer um spaghetti pomodoro perfeitamente?”
Simple and Perfect
“É impossível recriar o mesmo exato prato quando você está em um lugar diferente. Os vegetais, a água, os laticínios, as frutas – tudo é diferente. Mas você pode chegar bem perto, e isso é o importante para mim. Para tanto, você precisa criar uma atmosfera ao redor do prato, para tentar recriar a sensação da viagem”
Perfeccionismo é um daqueles ingredientes que não se pode errar a dosagem: nem demais, nem de menos. Por sorte e competência, Mike Mammoliti soube trabalhar a medida certa durante anos, e agora repete a receita em Nova York, onde inaugurou uma filial do restaurante de seu pai, Mamo Le Michelangelo, em Antibes. Seu intuito inicial era desenvolver uma réplica perfeita do clássico francês, mas quando percebeu que não seria possível, encontrou não só seu caminho, mas a identidade do novo restaurante: “Decidi não me distrair muito, criar minha própria visão e acreditar em meus instintos”. No Mamo (a versão nova-iorquina perdeu o “Le Michelangelo”), nada além da própria comida parece ser um desafio para Mike: “Eu acredito em pratos simples, que deixem que os ingredientes falarem por si. Por que tentar fazer algo complexo, quando já é difícil fazer um spaghetti pomodoro perfeitamente?” E, embora haja quem diga que não se pode fazer uma verdadeira comida fora do seu país de origem, não há nada que o impeça de abrir uma cozinha italiana em Nova York: “É impossível recriar o mesmo exato prato quando você está em um lugar diferente. Os vegetais, a água, os laticínios, as frutas – tudo é diferente.
“A culinária da Grécia é algo realmente novo para mim, e é fantástica. Muito próxima da cozinha italiana e francesa, mas muito distinta ao mesmo tempo: os mesmos ingredientes, mas manipulados de outra forma. É uma delícia”
Mas você pode chegar bem perto, e isso é o importante para mim. Para tanto, você precisa criar uma atmosfera ao redor do prato, para tentar recriar a sensação da viagem”. E completa: “Nova York é muito competitiva. São mais de 10 mil restaurantes. Você precisa manter o padrão em altos níveis sempre para sobreviver”. Curiosamente, Mike até gosta do caráter de espetáculo que a gastronomia atual vem adquirindo: “É algo incrível para a nossa indústria. Isso traz entusiasmo para a comida. E você vê cada vez mais pessoas querendo aprender a comer, especialmente a nova geração”. Mas tanto na vida como na cozinha, Mike aposta no poder do fogo brando e diz que não se considera uma celebridade: “Meu foco são os meus clientes. Nada me dá mais alegria do que vê-los felizes. Sem isso, você é apenas um restaurante tentando sobreviver”, acredita. Na bagagem, Mike trouxe não apenas as referências do primeiro restaurante, mas da infância: “Era um paraíso. Viver com nada e tudo ao mesmo tempo. O sul da França tem muito a oferecer se você sabe onde procurar. Quanto mais eu viajo, mais eu vejo o quão sortudo sou de ter nascido e sido criado lá”.
Se recusando a viver apenas no passado, o restaurateur se lança constantemente em novas aventuras gastronômicas. Sua última descoberta foi particularmente animadora: a comida grega. “A culinária da Grécia é algo realmente novo para mim, e é fantástica. Muito próxima da cozinha italiana e francesa, mas muito distinta ao mesmo tempo: os mesmos ingredientes, mas manipulados de outra forma. É uma delícia!” Seria a empolgação com novos sabores sinônimo de mais empreendimentos? “Existem alguns projetos em discussão, mas, por enquanto, nosso foco é o Mamo”, responde sem deixar sequer um gostinho do que está por vir.
Fotos: Colin Hughes
É Baccarat? Quando uma marca é sinônimo de algo, parece que seu universo é resumido a um único produto.
É Baccarat? Quando uma marca é sinônimo de algo, parece que seu universo é resumido a um único produto. Em 2015, a inauguração do Baccarat Hotels and Residences em Upper East Side comprovou que um Baccarat pode ser muitas coisas. Hóspedes e residentes da região foram presenteados também com restaurante especial no main floor do hotel. O élégant Chevalier, na rua 53, celebra o nome de um dos maisaclamados diretores criativos da marca Georges Chevalier criador de peças icônicas como o Celimene Vase Baccarat.
O ambiente é chic, desenhado por Stephen Sills, que também é responsável pelo St Regis NY e a bridal store de Vera Wang. O branding é sensorial, diferentes vasos e copos divulgam toda a linha de cristal ao longo das mesas para até 90 convidados. Com uma estrela Michelin, o chef Shea Gallanteoferece menu com opções de pato, peixes e um delicioso Wagyu Beef.
Photos: Courtesy Baccarat Hotel
Enrico faz como a natureza e se transforma a cada estação da moda ao design de mobília, o Italiano recicla a si e ao mundo em novas cores e formas.
A Restless Mind
“Uma vez que algo é realizado, é hora de avançar”
Se para a maioria dos arquitetos e designers a sustentabilidade é uma mera ferramenta de marketing, para Enrico Marone Cinzano esse conceito é o que move, genuinamente, todo o seu trabalho. E tal preocupação nada a tem a ver com modismos e marketing, porque essa veia ecológica lhe pulsou há tempos, bem antes da devoção absoluta ao design. Proveniente de uma família de empresários bem-sucedidos, como os criadores do vermute que leva seu sobrenome, Cinzano, o italiano investiu toda a herança administrativa na co-fundação da empresa Fashion Project Alabama, em 2011, junto à filmmaker Natalie Chanin e ao fotógrafo Paul Graves. A empresa era inovadora e primava por roupas manufaturadas lentamente, de baixa escala, utilizando-se de artesãos locais, altamente qualificados. “Esse projeto me mostrou que era possível aliar, com êxito, princípios sustentáveis aos comerciais”, contou em entrevista à Lifestyle.
“Percebi que, por meio do design, eu poderia desenvolver, ao mesmo tempo, algo atraente e positivo à natureza e ao ser humano”
A empresa, aclamada pela crítica, era, sem ele se dar conta, semente de um plano que estava por vir. Depois do sucesso de sua venda, era chegada a hora de abrir novas fronteiras. Viu nodesign uma forma poderosa de disseminar o conceito de sustentabilidade. Afinal, as pessoas estão o tempo todo rodeadas e interagindo com objetos, e passam grande parte do seu dia a dia em ambientes fechados. “Percebi que, por meio do design, eu poderia desenvolver, ao mesmo tempo, algo atraente e positivo à natureza e ao ser humano”, disse o empresário. Assim, em 2012, Marone Cinzano começou a desenhar uma coleção de móveis e luminárias inspirada na natureza e utilizando, como fazia com a moda, produtores locais e materiais sustentáveis. Incluiu, em sua série, a madeira pinus, metais reutilizados com pouco impacto ambiental (feitos a partir de um processo denominado de upcycling), cola caseira, entre outros produtos biossustentáveis. Não tardou para que suas ideias inovadoras materializadas em produtos primorosos ganhassem a crítica especializada. Na primavera europeia deste ano, seu nome já estava entre os grandes profissionais no anuário do Design Week de Milão. Até onde Enrico Marone Cinzano pode chegar? Ninguém sabe ao certo, mas ele dá o recado: “Uma vez que algo é realizado, é hora de avançar”.
Mid-Beach nunca mais será a mesma desde que a vizinhança ganhou o hotel Miami Beach Edition, com ares de centro cultural, já que, além de moradia temporária a visitantes, o empreendimento de Ian Schrager concentra casa noturna, boliche, pista de patinação no gelo, cinema ao ar livre e muito mais.
Especial Edition Hotel Miami
O aclamado hotelier Ian Schrager é o nome por trás do novo Miami Beach Edition. Quase 20 anos atrás, Schrager dava novos ares à região mais badalada da Flórida com a inauguração do hoje icônico Hotel Delano. O espírito inovador e o estilo moderno do empresário marcam também essa sua nova aposta, que abriu as portas em dezembro de 2014 e veio para solidificar de vez o status cool que já rondava a região de Mid-Beach. A bandeira Edition é a mais exclusiva da rede Marriott e tem outras três unidades em Londres, Istambul e Nova York, além de muitas outras previstas para os próximos anos ao redor do mundo. Assim como suas propriedades-irmãs, o Miami Beach Edition transpira elegância e design elaborado. Já no lobby, seu estilo único se mostra por meio do chão de mármore branco em contraste com as enormes colunas douradas. Esses elementos já estavam presentes no edifício original, que abrigava o Hotel Seville desde 1955, e estão entre os detalhes que não puderam ser alterados para preservar o caráter histórico da construção. Imposição que acabou por criar uma mistura harmoniosa dos estilos vintage e moderno e que deu ao hotel um charme único. O décor clean dá o tom aos quartos, onde as cores claras e a madeira predominam, no melhor estilo beach chic. São 294 quartos, dos quais cerca de 20 bangalôs privativos – com quarto, sala de jantar, sala de estar e terraço. Nos bangalôs de dois andares, os hóspedes podem ainda desfrutar de um deck no andar de cima com piscina e vista deslumbrante para o mar. O intuito de Schrager era criar um hotel para uma geração que quer viver bem e aproveitar a vida ao máximo, seja no trabalho ou nas férias. Explica-se aí a preocupação com o conforto e com os mínimos detalhes, presentes em todas as áreas do hotel.
Encaixa- se também nesse conceito a área chamadade Basement, onde estão reunidas diversas opções de entretenimento, para hóspedes e não hóspedes. Fica ali a balada Basement Miami, pequena e intimista, onde DJs renomadosagitam a noite. Logo ao lado encontram- se o boliche e a pista de patinação no gelo, ambos na mesma atmosfera de badalação, com efeitos de luz e música a noite inteira. Um espaço concebido para a diversão e que promete ser mais um dos muitos hotspots da noite em Miami. Ainda no clima de descontração, outra das inovações do hotel é o chamado Sandbox. No chão de areia estão dispostos sofás e almofadas, além de redes penduradas nas palmeiras e um telão, que proporciona intimistas sessões de cinema ao ar livre. Puro charme. Em se tratando de Miami Beach, a piscina não poderia ser deixada de lado. Elas são duas: enormes, cercadas por espreguiçadeiras e com um bom bar na proximidade, para que os hóspedes revezem entre o sol e a água, sempre com um bom coquetel em mãos. O hotel esbanja ainda 6.500 metros quadrados de praia bem à sua frente – um dos maiores beachfronts de Miami – e um spa com nove salas de tratamento e um Hamman. No quesito gastronomia, o Edition está bem servido com dois restaurantes comandados pelo renomado chef Jean-Georges Vongerichten.
Dentre eles, o Matador Room tem pratos inspirados na culinária espanhola, com toques da gastronomia caribenha e sul-americana. Já no Market at Edition a proposta é mais semelhante à de um café, com sanduíches, smoothies, sucos e uma vasta seleção de vinhos. Além deles, há ainda o Tropicale, com menu leve e fresco servido ao ar livre, e os bares que oferecem coquetéis refrescantes. Gostou tanto do Edition que quer fazer dele sua casa de veraneio? Sem problemas. O hotel dispõe de 26 residências privativas, disponíveis para compra. Os apartamentos variam entre 85 e 430 metros quadrados, e muitos deles possuem piscinas privativas e cozinha ao ar livre. Tudo seguindo o mesmo conceito de lifestyle, descontração e conforto que marca o hotel. Os apartamentos foram também idealizados por Schrager e realizados em parceria com o arquiteto John Pawson. Os proprietários podem desfrutar de todos os espaços e serviços do hotel, além de terem sua própria área de lazer privativa.
Photos: Courtesy The Edition Hotel
Idealized by the brilliant architect Alejandro Escudero, Nizuc resort and spa is surrounded by breathtaking beaches and enhanced by delectable tastes and an unfettered environment, the hotel does not have to make any effort to be a success in the Caribbean’s Riveria Maya.
Life by the sea
In just a short period of time, the Nizuc Resort and Spa has stirred up quite the buzz in the tourism universe. In less than two years the resort has received recognition as one of the best hotels in the Riviera Maya; and boy is the completion fierce! There are a number of factors that contribute to the success of the resort such as its privileged location, just 15 minutes from Cancun’s International Airport. The Punta Nizcu, where the resort is located, is far enough away from Cancun to buffer the vast majority of tourists and commotion that usually comes from the metropolitan region. Surrounded by two breathtaking beaches, the resort is a sanctuary of tranquility and wellness. Measuring 11 acres in total, the resort houses three sumptuous pools, 274 rooms, 6 restaurants of refined gastronomy, a spa and many leisure options. Its modern architecture, conceived by Alejandra Escudero, gives the venue its elegant and serene touch. Although the design is jaw dropping, the crowning accolade is reserved for its extraordinary landscape. If you desire vacation with the utmost intimacy, one might opt for a private villa.
The villas include a private pool, giving this room a very romantic feel which is ideal for a couple in love. If you’re looking to wake up with a view an Ocean Suite is for you. With only a few steps to the Nizuc Beach, and a grand veranda providing a stunning view, these suites are everything you can dream of and more. If you’re an admirer of the resort’s landscaping during the day, you’ll be in awe at night, the sights become more fabulous with beautiful tones of the sunset. It is a wonderful place to start and end your day surrounded by the wonders of nature. The ocean, however, is not just an alluring sight, but a place to have some fun! The resort offers it is guest many sea-based activities such as paddle boarding and kayaking. Besides that, the region is excellent for snorkeling because of its crystal clear water and magnificent coral reefs. Tourists are dazzled by the sight of lobsters, manta rays, barracudas and other marine animals. When you’re done enjoying all the activities you can recharge at the Nizuc Spa, run by the renowned ESPA. The Spa offers many exclusive treatments fusing modern and Mayan techniques. One of the most coveted treatments is the purification of the skin with marine salt, followed by a massage with hot stones done using traditional Mayan techniques. The treatment ends with an invigorating head massage. These two hours of treatment promise to wind down body and mind.
Despite the romantic and relaxing atmosphere, the resort is also family friendly; children are welcome. While parents relax at the beach or the spa, the little ones can enjoy a specially designed area just for them, The Winik ́s Kids Club! The kids can choose between participating in cooking classes, pottery, or visiting archeological sites in the region. The activities are available to children from the ages of 4 to 12 years old. The refined gastronomy provides the resort with a touch of paradise on Earth. There are 6 restaurants in total, all specializing in different cuisines such as the Mediterranean, Asian and Peruvian. At Ramona, the resorts Mexican restaurant, the guests enjoy a magnificent view of the beach while they relish in traditional fare. Various delights are featured in the menu such as the Ceviche Trilogy, Lobster with coriander sauce and crunchy octopus. You can truly customize your experience at the Nizuc Resort and Spa; from your dining experience to your activities, your room and beyond. The resort provides you with flavors, sights, and experiences that will satisfy all your senses.
Photos: Courtesy Nizuc
Scott Tacinelli & Angie Rito open Don Angie in New York Husband and wife chefs reinvent Italian-American dining at their West Village destination.
A creative approach to Italian fare in New York
After becoming famous for creating chicken and parma pizza, a great success among the Americans, Scott Tacinelli and Angie Rito are responsible for a new dish that dominates the Instagram profiles of those who visit New York: Lasagna Pinwheels. This lasagna is served rolled up like a cinnamon bun, the most requested dish among visitors to the Don Angie restaurant, opened by the couple in 2017 in the West Village neighborhood. However, the pasta with a fun presentation is just one of the highlights of the creative menu that reflects the Italian-American origin of Scott and Angie. There, other classics of Italian cuisine blend into modern American cuisine. Among other sweethearts, Escargot Oregnata – in which shellfish from the Peconic Bay, on the coast of the state, are prepared in a Neapolitan way with garlic, oregano, and bread flour – and the handmade pasta menu is updated every season. The perfect order for those who can’t resist a night with lots of wine and quality food.
GRT Architects has injected the 60-seat interior of Don Angie with palpably Italian references phrased in a surprising and unfamiliar way. Guests are drawn to a rich and inviting interior with a contemporary color palette of greys, brass and subtle red accents. Carrara and dark Bardiglio marbles create a checkerboard pattern across the restaurant floor, one that is reminiscent of the classic Italian American tiled vinyl flooring.
Don Angie is open for dinner and brunch at the following times, and is located at 103 Greenwich Avenue in New York:
- Sunday-Wednesday: 5:30pm-11:00pm
- Thursday-Saturday: 5:30 pm-12:00am
- Bar Opens at 5 pm
Photos: Courtesy Don Angie
Delicious Hospitality Group the team behind NYC’s Charlie Bird and Pasquale Jones (Robert Bohr, Grant Reynolds, and Chef Ryan Hardy), brought their downtown expertise uptown and opened their third venture Legacy Records.
A Good Legacy
A vibrant atmosphere tempered with lots of music was the way the Legacy Records restaurant honored the label that inspired its name. After all, for many years, it housed the studio of Legacy Recordings, a division of Sony Music that deals with reissues of old recordings of artists like Billie Holiday, Tony Bennett, and Janis Joplin. Another attraction of the restaurant is that leading the hospitality team is simply the Swedish Arvid Rosengren, holder of the title of best sommelier in the world.
That is, satisfaction guaranteed for lovers of good music and quality wine. The menu signed by Chef Ryan Hardy, in turn, carries strong Mediterranean and Northern Italian influence, with tasty fish in grilled and raw versions, along with other seafood and plenty of pasta. All of this coupled with Henry Hall, Manhattan’s new luxury residential building designed by designer Ken Fulk, seeks to unite New York’s lively nightlife with the lifestyle of a boutique hotel.
Photos: Courtesy Legacy Records
Danny Meyer’s Union Square Hospitality Group Opens Manhatta and Bay Room in New York City. The executive Chef Jason Pfeifer pairs down-to-earth hospitality with sky-high views on the 60th floor of Fosun’s 28 Liberty building in Lower Manhatta.
A breathtaking view of New York
Ever wondered what it would be like to enjoy a delicious dinner while having a breathtaking view of New York City? At the Manhatta restaurant and bar, opened mid-year on the 60th floor of a historic building in Lower Manhattan, it is possible. The Statue of Liberty and the famous Brooklyn bridges are some of the background cloths facilitated by the four glass facades that border the Union Square Hospitality Group’s restaurant and Bay Room event space. His name, therefore, was inspired by Walt Whitman’s celebrated poem “Mannahatta,” which says, “A city of swift and shining waters, a city of pinnacles and masts, a city nestled in bays, my city!” But the fascination of experience is not limited to the beauty of the city that never sleeps. The menu signed by Executive Chef Jason Pfeifer celebrates the best of modern American cuisine with a touch of French flair, while wine selection was thought to reflect the elegance of space combined with the intimacy of a neighborhood restaurant.
Manhatta offers a three-course, prix-fixe dining room menu as well as a more casual, a la carte menu available at the bar. The prix-fixe menu features dishes such as Peekytoe Crab with poached leeks and frizzled artichokes; Veal Blanquette with wilted greens and mushrooms; Lobster Quenelles with trumpet mushrooms and chervil; and Wagyu Bavette with Pommes Anna and Harbison cheese. For the sweet course, guests can choose from dishes such as a Warm Date Cake with crème Fraiche ice cream and whiskey sauce; Blackberries with walnut gelato and sabayon; and a Butterscotch Soufflé.
Manhatta’s bar is led by Beverage Director Matt Whitney, who most recently served as sommelier at The Modern. At Manhatta, he aims to parallel USHG’s down-to-earth hospitality ethos by offering an approachable and satisfying range of wine and spirits that accommodate a variety of drinking preferences. Manhatta’s cocktail menu is rooted in the classics with its signature Manhatta cocktail and other Manhattan variations, but it also offers seasonal riffs inspired by the city’s history. The wine program highlights various regions of France, and in particular Burgundy, and combines a diverse mix of classic and well-known labels while introducing guests to up-and-coming producers from their favorite regions.
Photos: Courtesy Manhatta NY
Founders, Kerrilynn Pamer, and Cindy DiPrima Morisse created the company to spread the power of naturals to as many people as possible.
Beauty Is Natural
The nearly 20 years of friendship between the businesswoman Kerrilynn Pamer and the stylist Cindy DiPrima Morisse have always been strengthened by their mutual interest in a refined and wellness lifestyle. The two then decided to come together to offer some of this world to others. That’s how CAP Beauty was founded, a store with more than 150 brands with 100% natural products. The proposal is that you use the power of plants to bring not only visual but also internal changes in who visits the concept store in West Village and indulges in the beauty secrets shared by the local vendors. For the duo, consuming natural products is a reflection of a modern lifestyle, so the physical space follows the same proposal with its pink quartz-lined floor and its illuminated shelves reinforcing the positive energy of the product selection. And to impress, even more, attached to the store is a spa where guests can indulge in beauty and relaxation treatments and connect even more with the elegant and pleasurable lifestyle nailed by Kerrilynn and Cindy.
At CAP Beauty we live by the philosophy that “Beauty is Wellness. Wellness is Beauty” and we exist to share the products, practices, and knowledge that create true radiance. We stock over 150 brands of products that are always 100% natural and teeming with nutrition and life force. At CAP Beauty the power of plants are at work to create change, both outside and in. Step inside our world and embrace the shift. High Vibrational Beauty starts here.
Photos: Courtesy CAP Beauty
Customers are served by the prestigious hands of hairdressers and senior colorists from Mallett’s French team.
Beauty À La Française
With clients such as singer Carla Bruni and actress Charlotte Gainsbourg, David Mallett is known to be one of the greatest hairdressers in the world. He recently opened his first salon outside of Paris in the Soho multi-brand boutique, The Webster. David promises his New York salon to be an extension of the original one, which opened in 2003 at the Ritz Paris in the heart of the French capital and was considered one of the most important beauty addresses in the City of Light. The 1,600 square-foot was fashioned by renowned French architect Charles Zana to be a very intimate and exclusive space, combining the grandeur of old-world high-standing with original architectural details of historic New York. Customers are served by the prestigious hands of hairdressers and senior colorists from Mallett’s French team, as well as David himself, who has crossed the ocean to pay special attention to his new space of beauty.
David Mallett is widely considered one of the best hairdressers in the world. To his clients, he is undoubtedly the most trusted one. At the age of 4, in suburban Australia, David Mallett had already decided to become a hairstylist. He has, in his own words, always been “quietly obsessed with hair”. It is an obsession that has been suitably recognized in the world of fashion and beauty. Over the course of his career, Mallett has been on call to many leading fashion executives, supermodels, stylists, and designers. His creative vision and technical innovation have contributed to some of the most iconic images in fashion advertising in the past two decades.
For instance, Karl Lagerfeld chose David to style Christy Turlington for Chanel; and he has also worked on flagship campaigns for Lancel, Dior, L’Oréal, Sonia Rykiel, Givenchy, Pirelli, and La Perla, to name a few. And he has built a trusted relationship with prominent photographers; including Bettina Rheims, David LaChapelle, Ellen Von Unwerth, Paolo Roversi, Peter Lindberg, Patrick de
Demarchelier, and Peter Beard.
Photos: Courtesy David Mallet Salon
Dreamy Natural Beauty
One of the favorite brands on the internet, with clients such as model Karlie Kloss and filmmaker Sofia Coppola, is the powerful beauty brand Glossier and has recently opened its first concept store. Its founder, Emily Weiss, always bet on communication that provoked proximity and identification in customers as the main strength of the brand, and this idea was extended to the physical space. The walls and decor of the store, located on Lafayette Street in New York, are millennial pink, reinforcing the promise to incorporate physically and mentally everything that makes the brand the success that it is. One of the environments, called the “Boy Brow Room”, is a tribute to his best-selling product: a natural filling gel for the eyebrows. All the details seem to have been cared for not only for customers to go there to try and acquire the famous products, but also to feed their Instagram with beautiful photos, reinforcing the value of Glossier on digital platforms.
Glossier Flagship, designed by Gachot Studios with architecture by P.R.O., will revolve around the touch and feel of the brand in real life. Created as an immersive community space where our customers can get to know us and each other, it’s both a physical and sensorial embodiment of what makes Glossier, Glossier. Customers will be able to hang out with our Offline Editors, test and shop our products, and immerse themselves in a Glossier universe which includes an experiential “Boy Brow Room.” Most importantly, they’ll be able to connect over beauty with old friends and new ones.
Photos: Courtesy Glossier
The Pine Cliffs Resort has become one of Europe’s top holiday destinations and is now one of the best destinations in the Algarve region to relax and enjoy.
The world has discovered Portugal
It seems that in recent years, the world has discovered Portugal. In fact, this is not a real discovery, but we can almost call it an apology for having such a rich country in a lower category compared to other European nations. And despite the late recognition it is more than deserved. In addition to an immense cultural heritage, whether in the field of literature, the arts, or gastronomy, and a very important historical legacy, Portuguese landscapes please even the most experienced traveler. Its beaches on the Portuguese coast that have attracted tourists from all over the world, especially those from the Algarve region.
Much closer to the South of the country, the edge of the Algarve has a characteristic feature in the form of carved profiles and slopes of rocks that add to the beauty of the landscape. Right on top of one of these cliffs stands Pine Cliffs Resort, a member hotel complex of The Luxury Collection with all the attributes required for an excellent stay. On a 72-hectare site, in addition to the hotel’s headquarters and apartment villas, Pine Cliffs feature tennis and golf courses, a beach club, seven swimming pools, and a fantastic 1,000-square-foot spa, Serenity – The Art of Well Being, which alone is worth the visit. So if your plan is relaxing, book at least a couple of hours daily for the personal care that Serenity offers.
With 13 treatment rooms, including one of Japanese inspiration called Sakura, where you can make Thai, Ayurvedic, and Shiatsu massages. The sanctuary of relaxation also has an ice fountain, thermal baths, and hydrotherapy, and a space reserved for couples or groups of friends with a private jacuzzi and relaxation area. And for the experience of pure delight to be completed- 12 options of high gastronomy, among restaurants, bars, and cafes, bring the best of Portuguese cuisine. The proximity to the sea increases the choice of fresh fish and other seafood served in perfect combination with Portuguese wines.
Photos: Courtesy Pine Cliffs
As you climb the stairs, you will find a deli bar surrounded by a grocery store full of gourmet products – such as Italian truffles and Spanish hams.
When visiting Lisbon, prepare yourself to spend a whole day enjoying the possibilities of Juncquoi (read: je ne sais quoi), located in the iconic Tivoli Theater building, built in 1924. Its three floors successfully bring together quality food and refined men’s fashion. In the basement, in addition to pieces of brands such as Valentino and Dolce & Gabbana selected by an Italian buyer, customers can make tailor-made pants, shirts, or suits. As you climb the stairs, you will find a deli bar surrounded by a grocery store full of gourmet products – such as Italian truffles and Spanish hams – and a wine cellar with rare labels, as well as the first balcony of the French Ladurée in Portugal. On the top floor is the restaurant with Portuguese and international cuisine led by chef António Bóia and a daring decoration signed by the Catalan architect Lázaro Rosa-Violán, responsible for the project of restoration of the space as a whole. Difficult to look away from, for example, is the full-size Velociraptor dinosaur skeleton replica already placed at JNCQUOI’s entrance.
Designed by the renowned Catalan architect Lázaro Rosa-Violán, the interiors focus on the singularity of each element — the full-scale Velociraptor sure is worth a mention — and the historical heritage of the building, examples include hundred-years-old frescos in the dining room, that make for the dramatic and stunning atmosphere. Whilst casually functional, the venue also fosters a sense of community. Whether it is breakfast as a couple, a dinner with friends, a business lunch, a five o’clock tea, a social gathering at the end of the afternoon, a birthday present, that unique wine that was missing for your dinner party or even a precise investment in the closet of the most discerning men, Jncquoi is here all day long to be part of the everyday life of the lisboetas as well as anyone visiting the city.
Photos: Courtesy Jncquoi
During dinner, the place becomes more charming with soft tunes in pleasing volume presented by a resident DJ.
Fish & seafood addict
Created with the aim of honoring the old fishmongers that were disappearing from Lisbon over the years, Sea Me mixes modernity and tradition by bringing together the traditional market, the Japanese restaurant, the brewery, and the seafood restaurant all in one place. Located in the traditional Chiado neighborhood, guests can choose the seafood that they will savor at a counter in the back of the restaurant before preparation as if it were in a local fish market, and then be surprised by beautifully presented and very tasty dishes.
Among the highlights are the sardine niguiris, the grouper tartar, the sting salad and the tagliatelle of scallops and shrimp. Do not forget to try the tuna nail, a typical Portuguese sandwich, originally made with beef, but popularized in the version with fish. During dinner, the place becomes more charming with soft tunes in pleasing volume presented by a resident DJ.
Photos: Courtesy Sea Me
For over a century, the Claus Porto beauty and fragrance house has been captivating consumers through the original pillars: One of a kind scents, ornate design, and old-world craftsmanship.
As the first brand of soaps and fragrances in the Iberian Peninsula, Claus Porto spent more than a century without its own shop. Its hand-drawn labels and its rich portfolio of handmade crafts make it unique in a beauty market increasingly saturated with industrialized products. This differential guaranteed the secular success of Claus Porto, who, after getting Oprah Winfrey’s appreciation, won the world and went on to be sold in luxury boutiques in more than 60 countries. However, on the celebration of its 130th anniversary in 2017, its first concept store was inaugurated in Porto.
Located in Rua das Rosas, in the charming historical center of the Portuguese city, the store occupies the three floors of an old bourgeois house designed to provide an intense experience in the universe of the brand stimulating our five senses. This experience is exclusive of the now considered headquarters of Claus Porto, but anyone who is in Lisbon or New York can have a taste of it all in the other two stores of the label.
Photos: Brito José Campos
Hotels, restaurants, farms, and cultural events are part of the business of this group that seeks local heritage as its trademark.
Tower of Canyamel Group
Respect to the land, culture, and traditions- these are the foundations that drive the family group Torre de Canyamel. Under the command of the descendants of the Font del Olors clan, the organization owns properties from cattle ranching to hotels and restaurants in the region of Mallorca, Spain. The hotels of the group stand out for their identity since they do not belong to a large network but rather to a family with deep roots in the region. This characteristic can be found both in the care for the ingredients used in their kitchens and in the selection of the meats used in the dishes from the farms of the group, as well as in the concern with the preservation of the local culture, present in all their enterprises.
However, each hotel has its unique features, which make them different from the others. Can Simoneta boast restored buildings of about 140 years and a splendid view of the north coast of the Island. Being high up on a hillside, it offers a horizon of multiple landscapes and access to the private beach via a beautiful staircase. A very special place where you can see the touch of history and even have a feeling of getting to another era. FontSanta is in the southern part of Mallorca and offers a more rural landscape. As a Spa hotel, it seeks to bring tranquility and relaxation, providing moments of reflection and self-care. Silence is present in various environments, decorated with sculptures, drawings, and paintings by contemporary artists. The works seem to dialogue with the place and adorn every corner of the main house, which has been the residence of the family for three generations. It is essential to spend hours relaxing in thermal baths. Finishing the experience in Mallorca, Pleta de Mar, the newest hotel in the Torre de Canyamel group, is just 200 meters from Can Simoneta. Luxurious and modern, we can say this is the most exuberant of the three experiences. In an immense terrain, it unites the tranquility of the field with the dazzling look of the ocean. It has a golf course and a cellar to give envy to the most demanding winemakers. All this deserves a visit to this little corner of Spain.
Photos: Courtesy Fontsanta
The grains are planted on farms with specific climate and geography that help ensure their quality.
The Third Wave of Coffee
In a country where espresso coffee reigns, Cafezal Specialty Coffees sets out to show Italians a new way of consuming their drink in Milan by embarking on the so-called “third wave of coffee.” While the first wave refers to daily consumption and the second to the diffusion of large coffee networks around the world, the third values the quality of the beans above all, initially an Anglo-Saxon movement. Anyone who goes to Cafezal can be sure that they will consume delicious coffee-based drinks prepared in a meticulously and handmade way. And this care does not only happen in the hands of baristas. The grains are planted on farms with specific climate and geography that help ensure their quality. Then they undergo a rigorous selection to be roasted in the correct manner according to their type, ensuring a high level of taste to please even the most demanding palates. Those who love coffee now have a must-go address whenever they go to Milan.
The concept of specialty coffee starts based on coffee plantations with particular climate and geographic characteristics. The coffees harvest in those farms are meticulously processed and handled throughout the value chain up to the extraction to the cup. After the farming work, there is core attention during the roasting process of the single-origin coffees, where the roaster has the duty to know how to extract the best taste of each coffee. Another important element is the attention of the Barista during the extraction to the cup, either through espresso or filter/brewing methods. Factors as water pressure and volume, coffee gridding and water temperature are key for enabling a perfect cup.
Photos: Courtesy Cafezal
A unique blend of tea shop, cocktail bar, and literary salon, Teatulia shows Londoners a new way to enjoy tea.
Where Does Your Tea Come From? ~ ‘Teatulia’
Drinking tea in London now will be more than just a delightful cliché. The famous brand of organic teas, Teatulia, has opened its first store in the land of the queen. Offering an atmospheric mix of the tea house, cocktail bar, and reading saloon, the place promises a unique experience to visitors. The idea is to celebrate the drink as it’s done in Bangladesh, where the brand’s leaves are grown: not something homey and comforting, but a catalyst for laughter, debate, and romance. One of the highlights will be “The Living Bookshelf,” a term invented by actress Tilda Swinton, who was responsible for the first curation of the living bookcase. Each month, a notable writer, actor, musician, or filmmaker will be responsible for the literary selection that will be available to clients. During the day, six kinds of refined tea will be served, while at night, tea-based cocktails, developed by Enrico Gonzato of the Dandelyan Bar, will be available to try.
The signature tea will be the ‘Bengal Builder’s’, a rich, dark and bold blend, served with milk, nearly as caffeinated as coffee for your morning cup (all teas £3 cup / £5 pot). The rest of the tea menu will showcase the finest examples of organic single origin Green; Jasmine Green; Oolong; Ginger; and Lemongrass.
The Teatulia founders, Ahsan Akbar and K. Anis Ahmed, also run the Dhaka Lit Fest, Bangladesh’s leading literary festival, which attracts internationally renowned writers from around the world. With an ongoing program of book launches, readings and events, Teatulia will become an essential and supportive part of London’s literary universe. Tilda Swinton says of the Living Bookshelf at Teatulia “Reading and tea leaves go together like breathing in and breathing out. Go slow. Take time to brew yourself some harmony. Separate the signal from the noise.”
The intimate 16-cover venue and retail space have been designed by Russell Sage Studios, the designers behind Dishoom, Tamarind Kitchen and a host of London’s most stylish recent restaurant interiors. An art deco space with a mid-century twist, it will be a unique place to buy and drink tea and read. A curved black terrazzo topped bar will lead you through space, past display shelves to the back. Here, a literary connection will be reflected in the stylish bookshelf.
Photos: Louise Long
As the founder of Becca, Becca Parrish has built a reputation championing the best in the hospitality business. She and her team have a knack for discovering new talent and collaborating with world-class creatives, from Eric Ripert to Ralph Lauren. With offices in New York, Chicago and LA, Becca believes in the power of thoughtful PR, the rarest kind.
Always hungry for more
“I frequently initiate the conversation to say, “Stop paying us. Use that money elsewhere. Figure things out.” And then because we’re not getting anywhere, I feel like we’re on the same team. I don’t want to take a dollar unless I think I’m going to exceed someone’s expectations”
It is not enough to know the best restaurants in New York – Becca Parrish also has them in her hands: the doors of consecrated houses such as The Odeon, The Polo Bar and Estela, for example, open to the journalist and PR at first command – she not only redefined the national communications sector for the areas of gastronomy, but also for culture and tourism. Becca’s success at the table (and at all costs) was due to the unique seasoning of journalistic and culinary curiosity, which has always harmonized in the bustling life of the South – devouring life hastily but delighting in it.
A calm path that is capable of a good narrative: the secret ingredient of success that for more than 14 years permeates the career of the communicator. In command of an entirely female and sharp team, the journalist justifies her leadership as one of the few professionals in the field that truly understand and ponders the bittersweet balance that unites restaurateurs and editors on the same agenda – a talent that makes reporters and chefs always come back and with more and more appetite.
“Literally there’s been so many interesting conversations we’ve had around food. And certainly wellness and beauty, that’s a natural one. So I think that we’ll be doing that more and more for our clients”
Claur: We believe that your office receives a lot of requests from bloggers, influencers. And how can you filter?
Becca Parrish: We’re learning on the job. I do think that influencers are the same, in terms of if you were to say what’s the difference between PR and advertising or marketing and advertising. PR in particular, it’s someone else saying it’s cool. It’s not like if you open a magazine or you’re watching TV, you know if it’s an advertisement, although less and less, right? Because those lines have been blurred. But it’s very powerful that someone chose something, said, “Hey, my reader. You’re going to dig this. I’m giving it my seal of approval. I’m devoting real estate and time to reporting on this thing. You should check it out.” So influencers the same thing. As we know, there’s a whole category growing of people who don’t read anything and get their news solely from social media. So in the same way, people that follow people that they like or admire, then they’re giving it their stamp of approval. “You should watch this. You see this, our experience with this restaurant, check out this chef.” So in terms of evaluating who is legit and he was not, I think it’s really a learning process. Just as someone might write something about it and they took a negative spin. Or we invite a blogger somewhere, and they come, work up an enormous tab, and then don’t leave any gratuity to the staff. It’s over. So I think that their influence is not going to go anywhere, but I do think that we are trying to come up with a network of trusted influencers that have a track record of behaving well, and producing. And that the nice part about that is it’s measurable. You can see if people are liking it or if that ends in a transaction
Claur: Do you cook?
Becca Parrish: I don’t anymore. I cook a little bit, but pretty much this is my life where I eat out at the best restaurants in the city. And then if I’m home, I will say that any man I’ve ever loved, loves to cook. So I’m well fed at home by someone else, or I’m dining out pretty much. Or I’ll do, my daughter and I call it snacky plates where it’s just smoked salmon, really good cheese, some fruit. Everything’s raw, that will be a dinner on occasion. But pretty much it’s restaurants or a man cooking for me.
Claur: For your personal decision when you’re going out on a Saturday, what are your five top restaurants to go to?
Becca Parrish: I still have to include The Odeon in there just because it’s so well lit and I just think a burger and a Manhattan. Or moules fries, I love getting an omelette with a great glass of Bordeaux and French fries. I just feel you can’t beat that.
Claur: Talking about the PR business, where do you think that the business is going? How can you work in different ways for clients and the strategy, and how to … Because you said, “No only PR and not only for restaurants.” Right? So how can you expand now your business? If you want to expand it, where do you want to go?
Becca Parrish: Yeah. I think that frankly, we’re figuring that out. I think it’s been interesting to take our something we just not taken for granted, but how knowledgeable and dialed in we are in this space that I would say is North America, not only … Includes all of the US in terms of what’s happening in food. And you can see everything happen in between New York and Los Angeles, and then it creeping into places like Atlanta and Savannah, Georgia and Portland. And I mean the whole food scene has been very much elevated, and that goes from the food to the design to all of it. Which is super exciting. So I think to take that idea and knowledge base and then see how it might be useful to bigger brands that want to do cooler stuff and then to emerging chefs who are looking for things to do outside of their restaurant. So that used to be what an agent would do, but now it’s more part, I feel it’s part of PR marketing because we’re all creating content, we’re telling stories. You’re reaching new audiences.
Claur: Do you plan for example collaborations for the chefs that you work with?
Becca Parrish: Absolutely. And it’s exciting for everyone. And the brands run the gamut. It could be a fashion brand, to something that evolved in just general retail or developers. Everyone is trying to figure out. Literally there’s been so many interesting conversations we’ve had around food. And certainly wellness and beauty, that’s a natural one. So I think that we’ll be doing that more and more for our clients. And then kind of how we were talking before we started taping, but the idea of what you’re doing and creating a platform that is axillary, am I pronouncing that correctly? Ancillary to what we do, it’s not about PR marketing. It’s more creating content and having fun, and using our contacts and expertise to make something. Yeah. So we’ve done bits for ourselves like we do videos for the company and we use all the women on the team, and we have fun with that. But we’ve never made it more general interest. We do our newsletter and that kind of thing. But I don’t know, there could be something, and I’ve talked to people who have built incredible platforms on their own that are related to teaming with them to do something together.
Summer 2018, and with its unexpected name and equally unlikely site, Girafe assumes a position at the heart of the Cité de l’Architecture et du Patrimoine, (Museum of French Architecture and Heritage) Place du Trocadéro in Paris.
There is a new place conquering the hearts of seafood lovers in Paris since the early European summer. It is the Girafe restaurant, very well located in the Trocadero. The privileged view on the Eiffel Tower and the splendid 1930s-inspired decoration, created by the architect Joseph Dirand, with cream benches, marble bar, original pilasters, and tropical plants, are attractive on their own for those looking for a place to savor the climate, Parisian. Joining this look to the sumptuous menu, full of fresh fish options, presented both cooked and raw, Girafe ended up becoming one of the most talked about places among the French. One of the most precious requests of the seasonal menu, orchestrated by chef Benoît Dargère, is the ceviche of lobster, sole, and turbot, subject to availability. The convenience of the service goes beyond cold nights when blankets are offered to those who sit under heat lamps on the terrace watching the main postcard of the city.
The menu at Girafe is imagined as joyful, supple, seasonal and relevant but above all we wanted it to be readable. And with a sea-based cuisine, simplicity and sophistication have no problem sharing the table with opulence and decadence. Simple starters with international flavors, like langoustine ravioli and curried broth, gamberoni rossi and fish cakes. The dishes revolve, according to the month and the haul, around seven main staples of the sea (lobster, red mullet, sole, turbot, sea bass, Atlantic Bluefin tuna, sea-bream), prepared as the mood dictates, whether irreverent, chic, classic, exotic, raw or cooked. The dishes at Girafe present a mirror to the surroundings, occupying space between traditional cooking and modern cuisine, a sole meunière or a fried whiting, whole fish depending on the season to be shared roasted, grilled or salt-crust baked. In the timeless glow of the brasserie, seafood as you like it on plates and platters in the dining room and at the bar.
Photos: Adrien Dirand
Designed to be a sophisticated spot in the ‘50s, this hotel in Mallorca keeps its charm and the amazing landscapes that make it an icon.
La Isla Bonita
In a privileged location in Mallorca, Hospes Maricel & Spa is worth a visit even for those who do not want to stay in it. The main reason for this is the stunning view of the place, its bars, and restaurants that complement the amazing environment very well. With original design from 1948, the building was originally created to be a hotel. Inaugurated two years later, it has been a destination for personalities of the time, like Montgomery Clift and Errol Flynn, besides functioning as a meeting point of the local society, who loved to take a sip at the tables around the pool.
Today, it may be considered the perfect place for a few days of rest. Nothing like sitting in an armchair on the hotel room balcony to enjoy the Mediterranean sunset reading a good book with a glass of wine on the side. Or simply spend the day sunbathing by the pool, observing the sea, and listen to the noise of the waves breaking on the walls of the hotel. The architecture of the hotel was inspired by the regional style of the palaces of Mallorca from the 16th and 17th centuries. Totally facing the sea, it has the sun as a constant guest and carries in its style the predilection for comfort rather than luxury, glorifying clean and modern environments. It is extremely sober and elegant, not wanting to shine more than the surrounding landscape, composing the scenery in a way that seems to have always been part of it.
To whet your appetite and enjoy every corner of the hotel, start with a drink in the lounge bar or pool. After that, head to Maricel Restaurant, which follows the regional atmosphere while valuing dishes and ingredients from the local cuisine. Still, on the gastronomic side, do not even think about waking up late and skipping breakfast. The brunch has already been awarded as the best breakfast in the world! Instead of buffets or static menus, the menu at Hospes constantly changes according to the ingredients available. To finish off, do not miss a hot stone massage with the ocean in the background. After all, this is a spa hotel and it would be a sin to belittle this detail.
Tips By Claur
Style & Concept: Quiet, yet seductive, a place to surrender to the delight of contemplating the landscape enjoying great food and drinks. It’s been working the way it is today since 2002.
Rooms: It has 51 rooms in total, and the 22 newest ones have hot tubs and private gardens on the balcony.
Design: Originally designed by Francisco Casas Llompart, one of the most exceptional architects of Mallorca in the 20th century.
Pool / Gym: Swimming pool on the edge of the cliff, with waves crashing on the hillside.
Restaurant / Bar: Maricel Restaurant with terrace and sea view.
Amenities: Amazing breakfast, with digestive juices, milkshakes, varieties of kinds of butter and bread, plus homemade yogurt with jellies and toppings.
Photos: Courtesy Hospes Maricel & Spa
Traveling to Bali and having the opportunity to stay in Amankila, one of the hotels of the Aman Network, can be one of the most incredible experiences of your life.
Another Day in Paradise
Just drop off at Ngurah Rai Airport so that the incense scents begin to create the atmosphere of what is expected of a season in Bali. One of the 17,508 islands of Indonesia, the province is part of the imagination of 9 out of 10 tourists, who have their paradisiacal beaches as a destination of desire for quite some time in life. And if you are fortunate enough to have this as your next destination, the choice of lodging can be decisive, for this is to be the most enchanting trip you have ever made. One of the determining factors in this sense has to do with hospitality, a term so in vogue lately that it finds its purest translation in the Aman network.
The 33 hotels of the group have in common the location, always in places with unique and stunning landscapes and impeccable service. Amankila, the Bali unit, still has the human factor as the highlight. The feeling we have is that the cordiality of the service does not come from irreproachable training, but from the heart, probably because many of the staff have been there since its inauguration in the early ’90s. In addition, it is a very welcoming people who make the act of serving an art, anticipating their desires and making them come true even before realizing you had them
A paradisiacal place like Bali and the hospitality of the collaborators would be good reasons to make the Amankila a special place, that receives, besides Asian tourists, also many Germans and Americans. However, a very important point for choosing this as your Indonesian retreat is the privacy that can be enjoyed throughout the hotel. In the presidential suite, for example, it is possible to have the feeling of seclusion without feeling reclusive while still having the infinite view of the Indian Ocean as landscape. This aspect, coupled with different massage rituals made with natural products, make the place one of the favorite destinations of many celebrities, such as Cara Delevingne.
Last but not least, let’s talk about local cuisine. Extremely unique, the local cuisine brings thousands of different flavors from the East, with a very unique preparation. It is worth sampling the sate, a kind of skewer that can be made with different marinated and grilled meats, and the Balinese rice, for example, with the friend Goreng or the steamed push. Even better if the meal is made on top of the mountain, in a reserved place but still belonging to the immense territory of the hotel, where it is possible to eat in typical huts, amid the local fauna and flora. It is a journey of peace and tranquility, with moments, turned inland, in a magnificent outdoor landscape.
Photos: Courtesy Amankila
Brighton’s church street butcher reimagined.
More Than a Butcher
The most beautiful butcher in the world. That’s the thought of anyone visiting Church Street Butcher in Brighton. And maybe it is. Space was re-designed by Ewert Leaf, a renowned Australian design and architecture agency, to provide an inviting organic retail experience on Chapel Street, the city’s main street. Even before the renovation, the store had ceased to be a space only for the sale of quality cuts of meat to include cold cuts, fresh vegetables, and jams. Thus, the new environment was designed so that the products were perfectly displayed in a harmonic design and friendly to the eyes.
The meat showcase is structured in Italian Terrazzo, sprinkled with dark green natural stone, while carefully selected products are displayed on shelves and refrigerators coupled to a curved cabinet made of American oak leaves. The hardwood floor warms the look of the environment. The extra charm is on account of the classic ceramic tiles in a brilliant white, a way of catching the customer by the look before conquering it by the unique taste.
Italian-made Terrazzo from Signorino – flecked with accents of deep green natural stone – forms the base of the main meat and poultry display and is accentuated by the custom overhead pendant (Sphera Lighting). The feature counter display makes a statement against the backdrop of Classic Ceramic wall tiles in a brilliant, glossy white.
Photos: Courtesy Church St. Butcher
Miami, FL November 2018 – Swan and Bar Bevy, the much-anticipated Miami Design District collaboration between Miami hospitality and nightlife visionary David Grutman’s Groot Hospitality, and Pharrell Williams, is now open featuring the cuisine of Top Chef Europe champ, executive chef Jean Imbert.
A celebration of femininity. This is the architectural proposal of the restaurant Swan, a new venture of the musician Pharrell Williams in partnership with the entrepreneur David Grutman, recently opened in the Design District in Miami. The ambiance created by interior designer Ken Fulk is all rosé- from ceiling to floor literally through furniture. While the walls are adorned with portraits of divas, such as Cate Blanchett, Catherine Deneuve, and Linda Evangelista, and works of fashion illustrator David Downton, known for his work with brands like Chanel, Dior, and Tiffany. The menu signed by chef and the winner of the third season of Top Chef Europe Jean Imbert, is an unforgettable gastronomic adventure with influences from different parts of the world and local ingredients. Coupled with the Bevy Bar, the restaurant’s cocktail lounge upstairs is the place where guests are can spend a great time enjoying the DJ booth, karaoke and movie theaters, as well as exclusive drinks.
With an emphasis on locally and sustainably sourced ingredients, Imbert’s globally influenced, the modern chic menu at Swan includes signature dishes such as Snapper Sashimi: Mango, serrano chili and pickled kumquats; Corn: Creamy polenta, popcorn, and brown butter; Ratatouille: Bell pepper, zucchini, eggplant, tomato; Dover Sole: Brown butter, capers, and lemon; Roasted Chicken: Curry-carrot purée, buckwheat, and vadouvan. Includes a collection of eclectic cocktails that complement the menu. Among them: Kalahari: tequila, watermelon chili, ginger, lime; and Mon Chéri: Cherry-infused buffalo trace bourbon, vanilla, angostura and chocolate bitters. Upstairs at Bar Bevy, the restaurant’s discreet cocktail lounge is an entirely different, electric experience, complete with DJ booth, karaoke, and screening rooms, and a separate menu of creative cocktails exclusive to space.
San Francisco and New York-based interior designer and lifestyle curator Ken Fulk collaborated with Grutman and Williams to conceptualize the indoor/outdoor, 250-seat restaurant and upstairs cocktail lounge. Known for his irreverent style, Fulk drew inspiration for Swan from the surrounding Design District and the restaurant’s proximity to water, with a nod to old school pastel-hued Miami and Palm Beach, as seen in the soft tones of shell pink, creamy opal, and jade green. Adorning the walls over the custom banquette seating are works by fashion illustrator David Downton, known for his work with Chanel, Dior, Tiffany and portraits of celebs including Cate Blanchett, Catherine Deneuve, Iman, and Linda Evangelista. The restaurant’s centerpiece is a work of art in itself–a horseshoe-shaped bar covered in scalloped tile, topped with pewter and backed with glowing pink onyx.
Photos: Courtesy Swan Bevy
Convenient and splendorous, the chateau st. martin breathes history and elegance, like all the good locations in France. the scenario of the french riviera makes the experience more charming.
Heaven is a Place on Earth
Part of the Oetker Collection group since 1994, the Chateau St. Martin was the fortress of the Knights Templar in the 12th century and then was in ruins until 1900, when it was acquired by a Polish earl. But it was in 1954 that he found his true calling when, after being bought by the French industrialist Fernand Genève, it was transformed into a hotel. Impeccable of the Oetker Collection group, coupled with the hotel’s mountain climate with lower temperatures and pleasant surroundings, they bring a cozy aura, typical of the countryside. Its decoration lives up to the place that is, and it brings all the welcome and the softness of the peasant atmosphere together with the typical French elegance. Small details, pieces of furniture, and furniture that blend contemporary style with Provencal complete the ambiance.
All this atmosphere inevitably sends us to the pleasures of high gastronomy. Headed by chef Jean-Luc Lefrançois, the award-winning Chateau St. Martin’s restaurant uses some excellent local ingredients such as the olive oils that are produced in the vicinity of the property. And if the gastronomic spectacle happens at the table, the look is not far behind.
The view of Le Saint-Martin brings excitement, especially at sunset, of a thousand and one colors – an unforgettable experience. In addition to the restaurants, as a sister hotel to Le Bristol in Paris, the Chateau has a bar very similar to the Parisian. In terms of service, the Chateau St. Martin deserves praise. An extremely efficient team of employees maintains uninterrupted communication and makes every effort to understand and meet all guests’ needs. Therefore, when you wake up and leave the room, all the attention will be offered so that you are constantly graced with great experiences.
Tips By Claur
Style & Concept: With a Provencal style, the hotel breathes the local history and atmosphere since It has been a hotel since 1954 and has been part of the Oetker Collection since 1994.
On the map: The location in the region of Vence offers the opportunity to visit this small town, with good museums, historical aspects, and an 11th-century church.
Rooms: All rooms are very comfortable and extremely welcoming, and offer views of the Cote d’Azur.
Pool / Gym: The place has a fitness center, two tennis courts, and an infinity pool for enjoying the view.
Restaurant / Bar: Under the command of chef Jean-Luc Lefrançois, the starred main restaurant, Le Saint-Marin still has a panoramic terrace.
Amenities: The La Praire Spa is a must visit – not optional but essential.
Photos: Courtesy Chateau St. Martin
Synonym of comfort and elegance, La Reserve Ramatuelle means less ostentation and more good taste. ‘Hors Concours’ in the appearance of the hospitality, the right destination to join treatment and rest to a breathtaking scenario.
Joie de Vivre
Getting to La Reserve de Ramatuelle brings the feeling of entering a beautiful beach house, or of course, a summer residence on the Côte d’Azur. But what is important is that the impact is not that of a sumptuous hotel, which impresses with ostentatious luxury. Suffice to say that the commune of Ramatuelle can be compared to the Hamptons, the affluent Long Island territory that attracts New Yorkers to refresh themselves on their beaches in the summer. Carrying this parallel to France, one has a better dimension of the discreet elegance inherent in the place, which despite being a magnificent neighbor of Saint Tropez, keeps a quieter and more reserved environment.
Designed by the architect Jean Michel Wilmotte, La Reserve Ramatuelle was built from the revitalization of a building from the 1970s. The original facade of shells, plaster, and brick reflects the Mediterranean setting and has been completely preserved in the new layout. On the other hand, the decoration of the interior was entrusted to the designer Rémi Tessier, who brings to his work the idea that luxury should be felt and not forcedly displayed, which is exactly what you can see in La Reserve hotels, either in Ramatuelle or in the units of Geneva and Paris.
Tips By Claur
Style & Concept: Despite the proximity of St. Tropez, tranquility reigns here.
On the map: It’s worth getting to know the surroundings, like the small and charming cities of Gassin and Grimaud.
Rooms: All 28 rooms have balconies and are very sunny. In addition to these, 14 villas offer an even more private option.
Design: Its design resembles a modern ship, delicately positioned above the sea.
Pool / Gym: All villas have their own pools, some of which also have a pool house.
Restaurant / Bar: Its main restaurant, La Voile, has a Michelin star.
Amenities: Organic food from the hotel’s private garden, plus a la carte breakfast and housekeeper.
This proposal to live the luxury means nothing more than the extreme attention to detail and to both the ambiance and the quality of the guest service. It is the hospitality preached, above all, by Michel Reybier, founder of the hotel. Simple and discreet, just like the most elegant figures, monsieur Reybier developed various other businesses. All of them carry in common the excellence assured by the name of his brand. One of them, the Cos d’Estournel winery, produces wines in an artisan way, seeking each bottle to be a piece of art.
So much attention and care can make you unwilling to leave the hotel, but still worth a visit to Gassin – only a 20-minute drive will get you to a very charming place. As well as Saint Tropez, which is always worth a visit, the town has great restaurants, such as La Verdoyante and Le Pescadou, both great options for those who are already used to eating at La Voile, Reserve restaurant is run by Chef Eric Canino.
Photos: Courtesy La Reserve
Rocco Forte sisters begin to print their skills and visions in the family business, bringing new airs to the family’s chain of hotels.
Like father, like daughters
“Our philosophy is to create something that looks authentic and has the essence of the city or place it is in. So in each location, we use local artists and design influences and an individuality that harks back to their location”
In the Rocco Forte family, there is always room for one – or two more. And that holds true for both the backstages and the properties that are under the spotlight. The hotel chain team has long been honored by the sisters Irene and Lydia Rocco Forte, who have taken over key areas of the family business after practically lapping the talent for the hospitality they carry in their vein. While Lydia is in charge of the group’s Food & Beverage department, Irene takes care of the projects and spas – all set according to the aptitude and competence of each, without any family pressure, including the father, who always left them free to make their own decisions.
Although they have different interests and responsibilities, the sisters are looking forward to the launch of the two new Rocco Forte hotels, which open next year – one in Rome and one in Shanghai. With these new properties, the clan’s portfolio reaches 12 hotel units, a number that should grow with the family.
How was your experience growing up living in different hotels?
IF & LF: We never lived in hotels, however, we always spent holidays in different hotels. Whether it was one of our hotels or someone else’s, we were always analyzing every little detail. Hotels were also always part of family meal conversations. Every school holiday was spent working in different hotel departments too. Therefore, they’ve been a huge part of my upbringing and there was certainly no escape!
And how was growing up in London? Would you ever live somewhere else? Do you think to live in the city defined your lifestyle somehow?
IF: I went to boarding school from the age of 11-18 and then went to university in Oxford until the age of 23, so it wasn’t until I graduated that I got to truly experience living in London. I absolutely love London. There is always so much going on, whether a gallery opening, new exhibition, new fitness class to try, a new restaurant, etc…Given that I travel weekly for work, I would definitely be open to living somewhere else in Europe. However, I do love coming back to London after work trips.
How do you define your lifestyle?
IF: I absolutely love to travel. I try and do one big trip a year in a new destination. Last year, I explored the south of India; I went to an Ashram and then traveled across the state of Tamil Nadu. The year before I went camping in the Himalayas in search of snow leopards. Whenever I get the chance, I also love to explore new cities. Given that I also travel weekly for work, when I’m home, I like to keep a low profile. I’m a bit of a fitness fanatic, I have my go-to facialist and then I tend to eat well and work long hours in the office. Of course, I love seeing exhibitions, trying new restaurants and anything that’s new and exciting in London.
“I’ve always admired my father. He has always been a living example to me that success is not just a matter of course but something that you have to work hard for. He’s certainly inspired me to really work hard and love what I do”
What is your favorite hotspot in London? And in NY?
LF: Soho has fun and often extremely good restaurants with niche and unique concepts that are always worth trying. Kitty Fisher’s in Shepherd’s Market is one of my favorites because the food is wonderful and the setting is cozy. Ruth Rodgers of The River Cafe has a remarkable culinary vision, offering authentic and high-quality Italian food, in a clean, beautiful space, which somehow has remained contemporary since the 1980s.
IF: Dinings in Marleybone because it has the most amazing Japanese food in London. Gymkhana for its classic Indian dishes, located in Mayfair right next to Brown’s. I love Mazi for Greek food in Notting Hill as well as Chucs in Notting Hill for brunch on the weekend.
What are the difficulties of working with hospitality?
LF: This business is all about people – you have to understand your customers but also be able to get the best out of the teams that you work with. Our teams of people are the front line of communication to the guest and unless they believe in something it will never be executed correctly or communicated properly to our guests. We are lucky to work in an industry that is multifaceted and exciting. This does also mean, however, that we also need to be up to date with trends. We are constantly updating and renewing our restaurants, ensuring that we have the best offerings.
IF: The hotel industry is booming, with new high-quality hotels constantly opening. This means that today’s high-end traveler is spoilt for choice and thus looking for things that really make a hotel stand out and that suit their personal preferences. With this in mind, luxury hotels need to be able to cater for all guest needs and to do so well, whether a family, a health-conscious guest, a culture vulture, etc.
What are the biggest lessons you’ve learned from your parents and grandparents?
LF: From both my grandmothers, my grandfather, and my mother – eat good food! Life’s too short to eat badly and even shorter if you don’t eat well.
IF: My mother has always taught us to be generous and empathetic.
What are you most passionate about?
LF: I have always been passionate about cooking and nice restaurants. After all, we have an Italian background and grew up with good food. It is a focus, even in my free time.
IF: Being determined and focused has been easy. I love and am passionate about what I do (perhaps because it is in my DNA). I believe that my passion for ‘wellness’ stemmed from my father. He’s a keen sportsman and always dedicated a lot of time to sport, whether training for a triathlon, iron man or simply perfecting his golfing swing. This has stuck with me throughout my life and as a result, I love constantly trying, testing, reading anything regarding wellness. I’ve also been incredibly fortunate as I have eight spas to play with, learn from and test things at Rocco Forte Hotels.
Who is your biggest inspiration?
LF: Our father. The best advice he gave me was to learn the business from the ground upwards and know the details since hospitality is all in the details. Then, from his example, work hard and focus on what you are doing. He always reminds me to constantly continue to push for things that you want to change – otherwise, they simply don’t happen. Suggesting a direction to our teams or setting up a new project is completely useless without the follow-through.
IF: I’ve always admired my father. He has always been a living example to me that success is not just a matter of course but something that you have to work hard for. He’s certainly inspired me to really work hard and love what I do.
Did you always want to work in the family business?
LF: We grew up with the business, dinnertime conversation, etc. but my father was very clever never to pressure us into going into the business. When I finished university I knew I wanted to work in restaurants, so I became a waitress because I was passionate about the business. But probably, somewhere in the back of my mind, I knew that if I wanted to go into the family business it would be a good path as no one was focusing on F&B at the time.
IF: Hotels have always been the topic of conversation at family gatherings, but our father never pressured us. He told us to study something unrelated to hospitality and this is why we both went to Oxford University. When I graduated, I wasn’t sure what I wanted to do and thus my father told me to do a 6-month development program at Brown’s Hotel where I went through all the departments. Thereafter, I still wasn’t sure what I wanted to do, so my father cleverly asked me to come and work in the central office part-time on a ‘project’. I haven’t left since (and it’s 6 years later!).
If you had to say a big asset of each property, which one would be?
IF & LF: Our philosophy is to maintain the sense of individuality that each of our hotels’ locations has. Our aunt, Olga Polizzi’s philosophy is to create something that looks authentic and has the essence of the city or place it is in. So in each location, we use local artists and design influences and an individuality that harks back to their location. Each hotel, restaurant, and spa reflects its location but is supported by a uniform group-wide concept and service philosophy. So for example, whilst each of our spas has unique qualities, the Rocco Forte Spas brand-wide concept and service standards run through all of them.
What is each one of you exactly responsible for in the Rocco Forte Hotels?
LF: I am the Group Director of Food and Beverage for Rocco Forte Hotels. At the moment, we have two new openings in 2019 – Shanghai & Rome, so I’ve been preoccupied with the development of new concepts, which is fun. Sometimes I develop them in-house with the help of my aunt, Olga Polizzi who does all of our interior design and our Director of Food, Fulvio Pierangelini – who is an incredible chef – one of Italy’s greats. Other times I find the right partners to bring in – such as recently opening Brasserie Prince at The Balmoral with legendary chefs and restaurateurs, Alain Roux and his father Michel Roux, O.B.E.
IF: I am the Group Project & Spa Director for Rocco Forte Hotels. As part of my role, I oversee elements of learning and development for the hotels, so training and developing our teams to ensure that we deliver the best quality service to our guests. I also oversee the group’s wellness offering. Wellness is so important- so many people are overstressed and over-connected and thus looking for wellness in their lives. As a business, we want to give individuals wellness tips and tools and also allow individuals to continue their healthy routines.
What dish do you like the most in each hotel?
LF: My favorite dish is Pappa al Pomodoro by Fulvio Pierangelini – a typical Tuscan, peasant’s dish (stale bread & tomato) made into something more delicate and refined by using it as a filling for Fulvio’s paper-thin ravioli. We serve it in Irene Firenze in the Hotel Savoy in Florence and it really encapsulates our concept there – traditional Tuscan fare but done in a lighter, more feminine way.
IF: I am quite health conscious and nowadays I feel like there are many more people like me who want to be healthy when on holiday or a work trip which was the inspiration behind the creation of Rocco Forte Nourish where we have brought delicious, healthy options to our restaurants and bars. At breakfast in each of our hotels, guests will find the Nourish Corner, with specially selected healthy options, including sugar-free almond and soya milk, quinoa, hummus, crudités, and gluten-free goodies. Our Nourish menus in our outlets have been specially curated by nutritionists or healthy food gurus with our chefs. Our dishes are delicious, despite being gluten, meat, sugar, and dairy-free. It’s not a diet – it’s about eating nourishing food that’s extremely tasty. We also offer a healthy in-room bar option for guests so that they can guilt-free snacks in the room.
What is your favorite Rocco Forte hotel?
LF & IF: While we can’t name one hotel that is our favorite (we love them all!) Our resort in Sicily, Verdura, is a very special place. It’s wonderful because there is so much to experience there. Either you can completely relax and enjoy the beach and spa, or you can go on hikes in the mountains and play golf and tennis.
Because of your age, do you have any plans to change something at Rocco Forte Hotels or modernize it somehow?
LF: My sister and I are both so young, so hopefully we bring a youthful perspective to the business. We’re more in line with new trends, have time to research what’s going on around us, and our social media savvy. Food and beverage is an area that really allows me to bring in new ideas and a younger perspective. I’ve also pushed to market our F&B outlets separately to the hotels. Traditionally, hoteliers have seen the F&B component as a guest service rather than an offering for locals. Also, because we are young and happy to try new things, travel and eat in unusual places, this gives me new ideas that my father might not necessarily have come across.
IF: In my role, I have worked on a range of different initiatives that have been implemented across the group. As part of my learning and development hat, I launched the map of my Future. This is a learning, development and communications app for employees in hospitality, which was launched at Rocco Forte Hotels in August 2016. I am particularly passionate about it as it will help our industry immensely with retaining people and developing careers, and it is particularly relevant for the millennial generation. Also created with millennials in mind, I launched our wellness concept. Which I’m now developing even further. We want guests to find wellness at every touchpoint in our hotels, whether in the spas, in the restaurants or even in the room. We want guests to be able to continue existing healthy routines and to take home great new habits. We want them to leave us looking, feeling and being better. New trends are constantly developing – we can’t just sit still and you can only stay on top of it by being interested in fitness and healthy living.
What are the next steps for each one of you and for the business?
IF: Other than new openings and developing our wellness concept further, after three years in development, I will be launching my own skincare line this autumn, Irene Forte Skincare – the first luxury and sustainable skincare brand formulated in Italy, which I will be revealing more on very soon!
LF: With two exciting hotel openings next year in Rome and Shanghai, I am focusing on developing unique food and beverage concepts tailored to each city. Hotel De La Ville will be the opening of 2019 in Rome and will feature a rooftop bar with 360-degree views of Rome. The Westbound Hotel in Shanghai will have three restaurants, a tea lounge and a cocktail bar that will have a variety of cuisines.
Photos: Courtesy Irene and Lydia Rocco
He even makes poetry with his inclusion style, combining trends and different epochs of décor and design in projects that would never pass unnoticed.
To be and not be
“I’m the kind of designer who likes a lot more information. So for me I tend to not avoid things. I tend to really, um, take the route of the more I can get from the client”
In the world there are two types of people: the ones who are afraid of change, and ones like Ryan Korban, who in the last 15 years has lived in nine different places. For the designer, “to be, or not to be” was never a question – his creativity and boldness make it obvious since he is the type of person who seeks to add, never exclude. This logic took him to the homes of James Franco, Kanye West, Natasha Poly, and Debra Messing – not as a guest but as a designer. He was responsible for the look and feel of the homes of those and other powerful ones, like Alexander Wang, that extended the talent of the man in Balenciaga stores. In all cases, Korban reveals that his creative process is almost every time the same, starting with a piece that captures his attention and developing the project around it. Perhaps “quiet and elegant” is the most scandalous whisper between power wheels in the United States and beyond.
“Someone once told me to always stay true to my design vision and as I branch out into bigger projects and into product that is always at the back of my head”
Claur: How would you describe your design philosophy?
Ryan: That’s a good question. I believe my designs really are made up of two different categories I would call them. One is romantic which you can obviously see here. And the other one is brutalist. So I think it’s an interesting mix of something very brutalist and something very romantic. But always trying to push to make things feel fresh and to feel reinvented and to feel of, you know, the 21st Century and I really push to do that.
Claur: What is your must do to project? Is there anything that you try to avoid when you work on something?
Ryan: My must do is to get my lighting designer involved in the project because for me the number one thing and the most integral part of it is having an amazing lighting designer. I think they can make or break a project. And then I think, you know, beyond that my number one thing is to really, um, to start with the materials and to really understand what I wanna do with those. So most projects normally start with a piece of stone that I really love or a piece of bronze or, you know, some sort of material and then we build the whole project off of that before we get into, you know, the logistics of it. Does that answer your question?
Claur: Is there anything you avoid when you work on something?
Ryan: I’m the kind of designer who likes a lot more information. So for I tend to not avoid things. I tend to really, um, take the route of the more I can get from the client, the more I can learn about the brand’s heritage or, um, you know, depending on what I’m working on, I like having as much information so I can sort of study the background of the project before I go into it. I like to kind of let that dictate what the aesthetic will be and I find that that creates a much more thoughtful and, um, you know, educated project.
Claur: So your style was described once as quietly elegant. Do you see it that way?
Ryan: I would like to see it that way. I think that’s a great way to be although I’m not sure that it is always so quiet. But I strive for it to be quietly elegant. But there are times when it’s appropriate for a project to be less quiet than others. But when it comes to, you know, my own personal taste and the way I would wanna live it definitely, I would describe that as quietly elegant.
Claur: What was the most eccentric thing your client has asked you for?
Ryan: That’s really hard. I mean a lot comes to my mind. You know, shipping things overnight from across the world or, you know, asking for, you know, stone walls that are 16 feet high and, you know, just very specific things in very short time frames from around the world… I mean for me to give you one example of something that felt outrageous or extravagant would be very difficult to do because it’s- there’s always something. It happens every day.
Claur: What is your advice for dealing with a headache that comes with the renovation process? Because I know that you move a lot so.
Ryan: A lot of Advil. (laughs) The headache will never go away. I think what you need to do is to learn how to function within the headache because when you, um, work through one headache there is another one just waiting for you and that’s really what I’m in the business of doing is really navigating headaches (laughs) and figuring out the best way to manage them. So I think it’s to know that they’re not going to go away. They’re only gonna get worse and to be prepared (laughs) for them and to learn how to navigate them.
Claur: What was the best design advice you’ve ever received?
Ryan: That’s a good question. The best design advice I was ever given. No one’s asked me that before. I think my style’s always been really the same and I think when I hit the decade mark for designing and I started very young and, you know, you grow, you see trends come and go and you see sort of the design world lean towards something else and whenever that sort of happens I always wonder if I should lean with it. Someone once told me to always stay true to my design vision and as I branch out into bigger projects and into product and stuff like that it’s always at the back of my head do I want to design a product that’s more of the time or do I wanna design a product that’s true to what my aesthetic has been for the past 10 years. Someone very wise who I looked to for advice told me to stay true to what it is you’re doing and to just look at yourself and not look at anybody else around you. It’s a little cliché but I think it’s really important for an industry like this because there’s so much going around. So it’s really easy to let yourself in or see something else’s what’s popular at the moment and go in that direction.
Claur: Name three favorite restaurants in New York City?
Ryan: My favorite restaurant is called Fred’s and it’s in Barney’s New York but that’s my number one favorite restaurant. Um. And I love, um, Marea on Central Park West which is another one of my favorite restaurants. And I’d say my third favorite restaurant is, um, Le Bernardin.
Claur: Could you name us your favorite décor shops in the world?
Ryan: There’s so many. If I would pick one it would be Flair in New York. It is in SoHo.
Photos: Aline Velter
Authority in the fashion world, the Instagrammer and blogger reveals the behind-the-scenes of success and the secret of the balance between life on and offline.
Fashion taken seriously
“I am very aware of this risk of Instagram and I can say with honesty that I also sometimes suffer from anxiety. The reality to it is like I have many beautiful things but I don’t have it all and I don’t even want to have it all, because it’s just stuff”
Who needs a catwalk when their own life is a show? The Dutch Charlotte Groeneveld knows well where she steps and does it firmly – because she has been preparing the ground for years: for almost a decade, she has studied fashion beyond the photos, publishing on her blog (which turned into her website thefashionguitar.com) some thoughts while analyzing the universe often seen only from a superficial point of view.
Natural, therefore, that with the maturation and professionalization of online information, Charlotte would become a pioneer in her industry – hence the solid audience base of her social media accounts, such as Instagram, where she is closely followed by nearly 400,000 users. More than the number of likes and views, the Dutch believe that her success is through engagement because she knows that dialogue exists only if it is a two-way street – and that’s the greatest asset to the most important brands in the market. A declared heavy user of the photo-sharing platform, Charlotte is not blinded by the flashes – she knows the risks the exposure brings, and even in high heels, she does not take her feet off the ground. The mother of two makes sure that her life is a healthy balance.
“I’ve been doing it seven years. When I started there was not no Instagram I started with a blog. It took a very long time to build the relationships and a network that I have right now”
Claur: So our first question is that a lot of brands and influencers are trying to get to your level of success and in the digital marketing and social media. So what do you think and what will you call a common mistake that people do when they come to this field and that doesn’t let them be actually successful?
Charlotte: I think right now and it’s always been like that and now it’s such a became such a big business. It’s I think a mistake for people to things that you start and then right away it’s gonna be a success. I’ve been doing it for seven years. When I started there was no Instagram I started with a blog. It took a very long time to build the relationships and a network that I have right now. I would say advertising it was a hundred percent dedication from the start and a non-stop thing. So now the result is that I work with the brands that I truly love. I do amazing collaborations but it took a long time and like a really long time, I would say the past four years I’m really good. This is a proper full-time job. I can make money with it. I can you know hire people to become part of the team but doubt before that it was really just a lot of input and I don’t want to say hope for the best because I know you work for it. But like you just have to build it. And that’s a mistake people get into it it’s like influencer marketing right now here I Oh my God I see him travel there where all these luxury close and of course, it’s super appealing but in the beginning, I did not work with Chanel or you know it’s like it takes a long time. So. Yeah.
Claur: What was the turning point in your career?
Charlotte: I think when we moved to New York because before I was in London and that was amazing I had read a starter. But a lot of happy hours and like a lot of the brands they actually already were like influence or marketing or blunt works with bloggers as they go to them and then they were much more open to speaking with me. They invited me to their events their shows. It sort of started growing more because they were just more ahead here than in Europe. And then now Europe obviously also came and they are amazing too. But it just took longer so for me being here made me, maybe, able to build my network bigger my business that collaboration to project to work on creatively. There are so many creative people here too. Even more time in London I would say. So it was a combination of just a market that it was a bit ahead. And that brought opportunities.
Claur: Many mothers say that raising boys and girls are totally different things. So do you agree with that?
Charlotte: Yes. Now I can. Only say there is a difference in two girls like they are seven and five. So I know how to organize a phase or two really becoming their own person other than just having his character going out now or in school, they have more opinions and I think. It sounds stereotypical but it is true like my girl is more emotional on many levels so if she does something and I would not like it it would get an emotional argument if I would go on an emotional level and if we just make it very rationale she’s fine. But she responds very differently than to my son who is much more rational. I just tell him no he can’t do this because of this. And you would be like oh OK I will do something else and or he’s very relaxed and no fuss and I mean I think it’s really great that it’s that way but it’s everybody. We learn every day how to approach them and how to deal with these situations.
Claur: Would you say that raising a girl taught you something new about being a woman?
Charlotte: Yeah I think it helps me analyze certain situations more because it’s easy to react is like a woman being emotional about something and reacts very easily on that. But now I try to rationalize those moments and analyze how she responds to me saying things sort of we have like better chemistry and like solving things because I don’t want to argue with a 5 year old because it’s not necessary you know what I mean but also not from my point that I’m the one that knows better and more from a point that I want to build this relationship where she feels she can tell or say me anything and then we will see what it gets us like how I respond to that. And also I don’t want to be the parent especially because I work. A lot and travel a lot. It’s like but I mean like if she’s slow in the morning I don’t want to make her feel like Oh she’s too rich because Mommy’s gonna be late somewhere I want to make sure that she understands it’s because she gets to school and her to be done on time. It’s a good thing to be on time. So you know. Yeah, I think that’s the best way to explain.
Claur: So what is one thing about your work that people don’t know about but you wish they knew?
Charlotte: Well I guess it’s just that it’s a lot of work and it’s non-stop like I did not have maternity leave. I mean it took two weeks off I guess but then things start again because it’s it was a one man show for a long time. I had like some creative people like photographers who work with me but it’s for a long time I was a business that I ran. If I was not working e-mails and you know nothing would happen. So I think that common mistake and then also going back to your first question it’s like it’s just it’s a lot of work. It never stops. Sometimes I make jokes about the fact that I’m like thinking in Instagram photos like I go somewhere and I’m like oh it can be a good Instagram for I’m like seriously I should enjoy this. Think about Instagram photos. But it’s part of my business and it’s like you know my heart is in it. So yeah I think it’s exhausting and it’s amazingly rewarding but it’s a lot of work.
Claur: A part of your job and a huge part of your job is being in social media and being live a lot. And for some people, it can cause anxiety and even depression. So how do you deal with that and what are your like advice would be for some people who want to have work life balance?
Charlotte: No I fully agree with what you’re saying and I am very aware of this risk and I can say with honesty that I also sometimes suffer of anxiety. I don’t want depression because that’s not the case but I get that people get depressed by it because you see a perfect thing on Instagram and the real life behind it. It’s hard to show because of people also. That’s like a bit of them. The problem is that people don’t want to see that like they don’t engage with a photo whereas something. Beautiful or well done they would if there’s a story with it. But it also depends on your whole brand. And might a person who makes jokes like real life situations and then posted and then it’s like a funny thing. Not because I’m doing loads of fashion and shows and so my audience is not necessarily engaging and if it’s not engaging then I shouldn’t do it because you know this is the thing. So you’re constantly balancing between showing what’s real showing what your audience wants to see and building your own brand at the same time. I do show for example like how I kind of benefit, for example, is like over the weekends I’m with my family. So I make sure that over weekends I close situations things we do and my kids are in it too. But I don’t use them to get bigger or to get more followers or whatever. I don’t think that it’s just a burden for people to see it. I’m also a mom and during the weekends it’s about family and I still document on Instagram photos. But that’s just to show that part of the night of my life and then into stories, I can use for more like behind the scenes real execution and even then I don’t do it enough maybe I shoot. I always love it when people do it. So it’s something I’m working on. The other thing I’m truly very honest to suppose like I wear for example last night and even with Chanel and the Webster and so and they dressed me for events but I’m very clear about the fact that the next morning before I left the house it was already downstairs. So the doorman speaks up and it’s like going for another shoot or something. I’m not pretending that all of it is mine. I work with friends as a stylist but then I stop myself basically. So you’ve just called in samples and you wear it or you shoot it and then it goes back and sometimes you keep things you get something’s gifted. But yeah the reality to it is like I have many beautiful things but I don’t have it all and I don’t even want to have it all because it’s just stuff. And it also makes it clear in my head I want to look to the next collection work with the newest pieces and that’s all about that’s why I started it. I really have this like yeah I love it. I love fashion. I wanted to share the latest collections and style in my way and that’s what I bring out there. It’s not about having it all at all. It’s just not important.
Photos: Alive Velter
Member of one of the most powerful clans of American national politics, the model and entrepreneur shows that the major trend of the moment is to do the good.
Modeling for a Reason and a Cause
“Fashion, design and philanthropy have always been passions of mine. I came up with the idea for FEED during my college years”
Not the flashes nor the runways: Lauren Bush Lauren is also a beauty model, but the title fits her above all because of her work ethic and her social efforts. Granddaughter of George H. W. Bush and niece of George W. Bush, both former US presidents, the American native of Denver, Colorado, was one of the first entrepreneurs to adopt a social business model in the fashion world by creating the FEED project in 2007, which uses the sale of certain products to finance the distribution of food in regions suffering from hunger and malnutrition.
Graduated with degrees in design, photography, and anthropology, Lauren could gather all her talents and learning in this company to do good, which creates handbags, bandanas, bracelets, cups, and gift boxes based on the aesthetics of modern desire to make fashion consumption a great chain of good, since all items carry labels indicating how many donations will be made with the acquisition of that product. Until October 2017, the FEED initiative donated more than 100 million meals to different parts of the world and deserved all the awards and honors that Lauren received for her work, as well as proving in practice that working for society is the purest way of doing politics.
“Starting a new venture takes a village, so make sure that your village is made up of people you respect and can learn from and grow with along the way. Having that support system, whether it’s friends, mentors, or dedicated teammates is valuable for anyone.” Says Bush
You’ve studied fashion design, photography, and anthropology — how does it all come together in your work, especially the last one?
Fashion, design, and philanthropy have always been passions of mine. I came up with the idea for FEED during my college years. After witnessing the devastating effects of hunger and poverty first-hand while traveling with the UN World Food Programme, I knew I had to do more and create a tangible way for people to have an impact. I had studied and interned in fashion, and the idea of creating beautifully designed products that give back married both passions. Reusable totes were just gaining popularity as an eco-friendly alternative to paper or plastic, so the idea for the reversible FEED 1 Bag was really a lightbulb moment for me, with its design inspired by the burlap bag that the WFP uses to transport food
You go above and beyond to be and do good, were you always like this? When modeling, did you take in consideration the ethic of the brand you were modeling for?
When I began modeling, I always appreciated when the brand I was working for did good in someway. What really sparked my desire to start FEED was when I realized that there was something missing in the marketplace that I as a consumer wanted, a brand whose sole mission was to give back and make the world a better place.
We are now experiencing a boom of female designers in a world that used to be dominated by men. Why do you think this is happening? And how are you contributing to empowering more women to step in this business?
The fashion industry has always been lead by strong, creative women and I am happy to see more and more women in high-level positions across many industries. I do believe that there is still work to be done to get to an equal and fair place, but I think that my role as a woman in business is to lead by example and also cultivate the potential in younger women who are beginning their careers.
What was the biggest challenge FEED faced in the early days? How did you change its format to overcome it all?
As one of the first socially conscious brands, we spent a lot of time, in the beginning, educating people on what our business model was (and wasn’t) and what we were trying to achieve. It’s been great to see this become such a popular trend today, but in the beginning, there were just a few us! Finding the right cross section between business and cause was one of the most important decisions I made when launching FEED. I wanted to show people that hunger wasn’t an intangible problem and that everyone could make a difference.
What was the most valuable lesson you’ve learned in your life/career?
Starting a new venture takes a village, so make sure that your village is made up of people you respect and can learn from and grow along the way. The most important thing you can do when starting a business is to surround yourself with smart people who know a lot more than you do in certain realms. Having that support system, whether it’s friends, mentors, or capable and dedicated teammates and hopefully it’s all of the above is valuable for anyone.
How motherhood made you a better business woman?
Becoming a parent, which inevitably means obsessing over what you are feeding your child and how healthy and happy they are, has really brought the mission of FEED to life for me in a new way. I have met countless parents around the world who, because of difficult circumstances, just do not have the means to feed their kids what they need. This sad fact is all the more heartbreaking now that I am a mom myself and can really empathize with the burning desire almost every parent has to provide the very best for your kids.
Your family is known for being part of America’s politics — how did that shape who you are today? Because even though you haven’t run for a public position, you are active in the social work — FEED is a great example, right?
Politics to me have always been about public service and using your time, energy and resources to make a positive difference in the world – FEED has been a way for me to embody that.
Photos: Aline Velter
Daughter of one of the most respected families of international cuisine, Louise explains the beginning of the social project Food Dreams and talks about her family recipe of happiness.
Food for thoughts
“I remember that specific time where I saw all the chefs around and my dad and myself and he was spoonfeeding me literally, in the kitchen and I just love that whole happiness around food”
A little bit of everything: Louise devours life with pleasure as if she only knew beginnings – fate is a deep dish when she is hungry for challenges. Growing up between New York and Southern France, Louise experienced other cultures along the way, also living in Dubai, Hong Kong, and Washington before settling in 2005 in the ever-bittersweet Big Apple.
Daughter and sister of consecrated chefs, Louise always had the kitchen as the center of her universe, but she chose to gravitate into the orbit of finance during college and then immersed herself in an MBA at the ESSEC business school in Paris. The intolerance of social inequality, which is apparently a hereditary case among the Vongerichten, attacks especially the youngest, who took the lead in the clan’s social project, Food Dreams.
Created in 2016, the initiative aims to help young people in social vulnerability to achieve cutting-edge education and training in the high-gastronomy sector, so that at the end of the project, they will be able to enter the job market and give new seasonings to this indigestible problem.
” Well I love everything about eggs so eggs are my number one food to go, especially in the morning. So I like, just like to have, I like to call it, messy egg because it’s not scrambled, it’s not sunny-side up. It’s just like all over and then I just mix a lot of things in there” Louise
Claur: What is your concept of the Food Dreams Foundation and how did you start it?
Louise V.: Food Dreams Foundation is a non-profit that my father, my brother and I decided to launch about two and a half years ago now. And, the way we started was pretty funny actually. Ah, we were driving um, a car, my dad and I, and drop a coin on the floor and I said, “Where should I put that?” And then he said, “Put it to the Jean-Georges Foundation, that’s his first name. And then a week later I asked to meet with him and to see him and over breakfast, I had a business plan ready about foundation because um, when he told me we should put the money to ah … his Jean-Georges Foundation-I thought this is a great idea. There are so many young people all over the world that’s need to help financial help to go to school. So we decided to launch it together as a family project so our idea and our mission is to have unprivileged students from all over the world. We also partner with UNICEF here in the USA so we can help refugees as well. To go to school and then we created a post-graduate program where all the students graduating will get into a one year program and they will be working through the different restaurants my family and I own in New York City. So they get knowledge about food. They can really know if they like more fine dining, fast schedule, farm to table, ah really different type of cuisine and different types of experiences and then ah, we guarantee them a job within the company. Ah, so It’s been really good to do that as a family because we both … all of us love food. We have that background, we have the passion. And it’s great to see um, that you can have ah, students in need. So it’s been a great journey so far.
Claur: Can you describe your favorite breakfast?
Louise V.: Well I love everything about eggs so eggs are my number one food to go, especially in the morning. So I like, just like to have, I like to call it, messy egg because it’s not scrambled, it’s not sunny-side up. It’s just like all over and then I just mix a lot of things in there. Mushroom, I love vegetables, um you know I … some cheese on top. Some ground beef. And it really holds me for a good part of the day because it’s very, you know, there’s a lot of nutrients in there. Ah, I love that. And then I try to balance it with some healthy, with some avocado and I’m obsessed with avocado so not necessarily avocado toast [crosstalk] It’s so good together so I try to … I always have avocado at home and I try to slice it, just some olive oil, salt, um as a side for my eggs. A little piece of bread and freshly squeezed orange juice and I’m good to go.
Claur: What food are you craving the most right now? Louise V.: So I am obsessed with ah, Japanese food. So, ah, and especially since I went to Japan for my first time, last year with my husband and we totally fell in love with the country and most specifically with the food. We love sushi and raw fish and because I was also pregnant for the past nine months and I couldn’t eat any raw fish so then now that baby is six months I’m just like every day going into Japanese food. And another thing that I love about Japanese food is their meat and the [inaudible] and I’m a big beef lover so we love that as well.
Claur: How would you describe a moment that brings you back to childhood? Louise V.: Um, I think one thing that made me change a little bit in terms of what I knew what I wanted to do in my life and I wanted to be in the food business was one time I came to visit my dad in New York and I was living in France at the time and I would be working as a hostess in the restaurant. You know, it was kind of like a summer job although I was only 8 years old. And ah, he would always bring me back in the kitchen to try food there with the chef and I remember, I was not really exposed to spices because I grew up in France and in France, we don’t have too much spice. It’s like salt, pepper and a lot of butter. Ah, but it made me try a lot of different flavors. Spices from India, from different parts of Asia, because he loves also Asian cuisine. And I really did love that love for other flavors and I think I remember that specific time where I saw all the chefs around and my dad and myself and he was spoonfeeding me literally, in the kitchen and I just love that whole happiness around food. And he really changed my way of seeing things, especially of seeing food and I knew at that moment that I really wanted to work in the food business.
Claur: If you could read anyone’s diary who would it be?
Louise V.: I think I would love to know um since we lost the foundation, I would love to have one of the students that we worked with that we helped. It would be interesting to know how, you know, we impacted their life and hopefully, in a good way. And I would love to see how emotional, how they feel. And after going to school, you know, after graduation. Finding a job, I would be very curious to read how they emotionally feel about their journey. So I would say, I would pick one of the scholars that we have, one of the students we have.
Claur: What is your idea about happiness?
Louise V.: So, my baby, Miran was born about six and a half months ago and um, I, you know, I’m sure all the moms says, will say that about their kids but for me that changed my life in the most beautiful way and spending time just like in the morning when he wakes up and he has the most beautiful smile. He’s waiting for me or my husband to pick him up and we usually grab him in our bed and we play with him. This is pure happiness and heaven for us.
Photos: Aline Velter
Impersonation of the term “Globetrotter” Valentino’s ambassador reveals his secrets in exclusive books but reserves the backstage for informal talks.
Catch him, if you can
“The evolution of the world of fashion is constant and everything is going into digital. I wonder if sometimes in the future, in the next five, ten years, we’re gonna be saving trees and not having printing material. And everything is going to be digital”
The stamps on his passport reveal more about who he really is than his own identity: Carlos Souza, or simply Caco Souza, is a puzzle of high complexity, composed of fragments of all the places he has been and the functions he has performed – and this goes from model to Andy Warhol’s assistant, through photography and his lifetime position: being a father. The temptation to decipher the ambassador of Valentino finds encouragement in books or manuals, depending on how you approach this question – published by Assouline and authored by the traveler himself.
After his first work, “Caca’s Place”, launched in 2014, the Brazilian who for years lived in Rome and now resides in Paris, has returned to the pages of artistic literature with his ex-wife, Charlene Shorto. Together, they explored the little Portuguese paradise of Comporta, an idyllic destination that they have visited for 35 years, as an invitation from Pedro Espírito Santo. Sold out, Comporta Bliss is dedicated to the friend and host and reveals the facet of this scale, where we find Caca to discover that his life is, in fact, an open book.
A makeup artist who advocates using makeup in moderation: nothing that Violette does follows standards or logic. And maybe that’s why she’s so respected – and wanted.
HER COLLOR PALLETE
“A year ago, I heard people telling me “You should post less art. Post more selfies.” People who really give me strategy feedback. And I was like, “You know what? I don’t really care about all the strategy. I’m just gonna do what I think is right for me, and that’s it”
Making the surname an unnecessary accessory is something very few women can do: Cher, Madonna, and Beyoncé are some of those women that have reached that level – the same one Violette is in. The French makeup artist based in New York for four years now is today’s Estée Lauder’s Global Director of Beauty, acting as a bridge between the brand and the clients – for example, she is the one who tells the company what women really want.
Such responsibility is based on solid training: Violette studied fashion design and has walked through the famous École du Louvre in Paris, which means that her approach to makeup is very similar to her approach to a fine art. The minimalistic french beauté is something we can see in her – a different way of being chic without needing too much.
“Facing the act of painting herself as a legitimate artistic expression”
Facing the act of painting herself as a legitimate artistic expression, the French has as its motto the maxim, “make her feel like a masterpiece”, and argues that under no circumstances should the woman disappear behind powder, foundation, blush, and shadows – all these features are to celebrate female beauty, not to mask it.
Podcast With Violette
Clau Ribeiro: Is it your first podcast or?
Clau Ribeiro: Third, okay. We will start in one, two, three. Hi Violette, it’s so nice to have you here for our podcast today.
Violette: Thank you so much for having me.
Clau Ribeiro: And, before we started the podcast you said that you’ve been to Brazil?
Clau Ribeiro: How was it?
Violette: I’m a huge fan. Like, I was always very attracted to the Brazilian culture, but this trip we had with my boyfriend for a month was the most, honestly the most incredible experience I ever had.
Clau Ribeiro: And, you traveled like all over the coast of Brazil?
Clau Ribeiro: Have been to, like so you’ve been to Rio …?
Violette: Rio, Paraty, Sao Paulo, Trancoso, Fernando, you know the island in Noronha?
Clau Ribeiro: Fernando de Noronha, yes.
Clau Ribeiro: You’ve been to places that I’ve never been to.
Violette: Yeah, it’s amazing. It was, I mean, the two places that really shocked me in a good way the most were Lençois, because for those who don’t know it’s a desert with all these dunes, and between all the dunes you have a blue lagoon because it’s rained for six months that created with like pool, so it’s like an incredible vision of something completely unreal, and I think even if you’re not spiritual, you’ll become spiritual when you get there because it’s so incredible.
Clau Ribeiro: It’s like, for those who believe in energy they say that Bahia it has this special energy, so like when you have music, there are people that just travel there.
Violette: To be there.
Clau Ribeiro: To be, I even have goosebumps, because it’s interesting, like there are certain places on earth that you have this different vibration. It’s so interesting.
Violette: I absolutely believe, and the other one was the Amazonas.
Clau Ribeiro: Oh yeah.
Violette: That was mind blowing.
Clau Ribeiro: It’s so funny like, I’ve never been to Amazonas.
Violette: I hope you can go soon.
Photos: Aline Velter
A love story with lots of fashion and passion.
A Sunday Kind of Love
“On Sundays we usually spend a large part of the day together and with friends if we’re at home in NY and enjoy the weekend away from phones and work ” Johannes Huebl
I didn’t even dream, and I didn’t aspire to live in New York City – at that time, the digital influencer’s era hadn’t existed yet. To stand out had nothing to do with likes or followers, but simply and only, your own elegance. The sophistication and class of that couple were striking before so many important names in the event in Greenwich. A polo game, to which I was invited by St Regis, who sponsors polo games around the world between Nacho Figueras and the husband of our former cover star, Meghan Markle – Prince Harry. After lunch, we were all in the field watching the game back there in 2013.
He’s German, the man of the couple, a creative-born, with a background in economics. He knows how to make art behind and in front of the cameras. She, the woman of the couple, who, I would say, was really the first influencer. I do not like the label “It Girl,” because it is not even at her feet. But instead, she’s a beautiful and elegant woman, who sharpens the curiosity of fans in every corner of the world in a unique way, without showing that embarrassing formula: I post what I eat, what I wear, and how I do my make-up.
Back to the celebrated polo game at the home of art collector Peter Brant and his wife Stephanie Seymour in Greenwich Connecticut, which is, by the way, the hometown of Olivia Palermo. She then had lunch with Valentino where the most refined 21-year-old aged Scotch was served. I didn’t drink a sip, but at the end of lunch, I took courage, got up, and went to Olivia’s direction. “Hi, how are you? You don’t know me, but I’m Brazilian, I have a magazine – where Nacho Figueras (partner and teammate of the Prince) is on the cover of this edition. I’d love to have you on our cover.” With her sweet pearly smile and sharp dimples, she smiles at me and says, “Sure, I’d love to.”
“In addition to the long-standing cultural heritage of the country, I appreciate Germans’ honesty and integrity: they will always tell you straight up – no masking!” Olivia Palermo
Olivia, you may not remember this story because this monumental saga was, of course, only in my head as a super-fan of the couple. When we agreed the day of the photo, an even more pleasant surprise came along: we would all work together, with Johannes and his team literally printing his muse’s vision on our pages.
Almost five years have passed, and there’s no one better than them to debut the new moment of Claur to show some elegance. Even Mr. Butler, a Maltese white terrier who once starred in an Amazon Fashion campaign with Olivia, came to the pictures! There is not a day that the married couple, affectively and genetically blessed, doesn’t seem to have left a set of a movie. However, at the Four Seasons Downtown New York Royal Suite, there is no set. We chatted about Germany’s 7-1 win against Brazil in the 2014 World Cup and the powerful workouts of celebrity trainer and partner of Gwyneth Paltrow, Tracy Anderson, to whom Olivia gives credit for her own toned arms. Simple like that, a gorgeous, high-spirited couple portrayed in fun times, just life as it is.
How did you guys meet?
Olivia Palermo & Johannes Huebl: Through friends in New York and then we went for a long night out and spend the entire night chatting.
What are your favorite escapes in the world?
OP & JH: Mustique and St. Moritz.
What was your first impression about Johannes, and what was your first impression about Olivia?
OP: His Blue eyes enchanted me, and do o this day.
JH: How cute and grown up she acted at the same time – she was 21 at the time.
Any weird but cute habit of each other?
JH: Olivia can be seen fluffing the apartment frequently, some say she likes the perfect Architectural Digest look.
OP: Johannes collects cute little toys from Japan and brings them home.
What is Olivia good at (painting, jokes, baking..?)
JH: Arranging flowers, decorating, and grocery shopping.
What is Johannes good at?
OP: Anything tech related, all sports, and music.
Do each of you have any obsessions? Example…only white towels or only flying if it’s the aisle seat.
OP & JH: Only flying on Lufthansa or Swiss Airlines. It makes it tricky to get to some destinations.
What do you guys eat for breakfast?
OP & JH: We have juices and espresso, berries, and granola. When we’re in hotels, we order proper room service and indulge a little more.
What places do you like to go to in New York for food?
JH: My favorite restaurant is Sant Ambreous Soho, but we like to explore and take advantage of the amazing selection of restaurants in NY.
OP: Lorings Place is one of my new discoveries, but my Italian staple is Tuto il Giorno in Tribeca.
What do you guys like to drink? What’s the favorite cocktail?
JH: I like wine mostly, but I’ll have a tequila drink when I go out.
OP: I love a Lychee Martini or Hugo as an Aperitif, but usually have red wine,
Photo: Remi Pyrdol
Styling: LA Consiglio
Direction: Claudia Ribeiro Bernstein
After a hiatus of five years, the Meatpacking District’s trendiest restaurant reopens its doors at a new address without losing a bit of its original charm.
De La Bonne Bouffe
When the restaurateur Keith Mcnally decided to open Pastis in 1999, there was no Highline, no boutique stores, and almost nothing in the way of tourist attractions for visitors in Chelsea. McNally cleverly realized that, in such a setting, there would be little competition for a great restaurant. His creation would help boost the culinary and cultural scene of the formerly anemic neighborhood, as he pioneered a landmark restaurant on ninth ave and Little Street.
Born in London, McNally moved to New York in 1975, where he worked in dozens of restaurants. In the mid-‘80s, McNally opened his first venture, The Odeon. He hasn’t stopped expanding his business since, with staggeringly successful restaurants like Nell, Balthazar, and Pastis, among others, totaling 39 restaurants in all.
Entering the new Pastis location is something akin to having déjà vu. Located only a few feet away from the original address in the hippest part of the Meatpacking District, the new restaurant has been reborn through the partnership of McNally and restaurateur Stephen Starr. The opening celebrates the return of McNally, who spent three years away from the business while dealing with health issues.
The yellowish light, the stainless steel doors, the tiled floors and antique mirrors with plates of the day written on them – all of these details reference the first Pastis (including the telephone number, which remains the same despite the former closure.) The improvements, however, make a significant difference.
The new menu features classic dishes that made the locale one of the most sought after gastronomic destinations in the city. Nonetheless, the owners saw fit to institute a few changes. The steak (the restaurant’s signature dish) now comes with a side of fries, and the Au Poivre can be ordered in three sizes, with prices ranging from $32 to $48.
As for appetizers, the French classics are a hit, such as a tuna in ravigote sauce, escargot à la bourguignonne, herring with roasted potatoes, and the famous salad niçoise, accompanied by a red wine vinaigrette. The steak sandwich makes a return to the menu with onion and gruyère cheese, in addition to other delectable plates such as the cheeseburger à l’Américaine, roast duck with olives, and the mustard skate.
The breakfast menu also features traditional French dishes such as ham, egg, and gruyere crepes and Florentine quiche. Classic American dishes are also available, such as avocado toast and eggs Benedict with Parisian ham and hollandaise sauce. Buttermilk pancakes make a triumphant return, as well as Croque monsieur and organic-egg omelets with fries. For desserts, bet on handcrafted ice creams like Coupe de Cerises made with pistachios, among other French innovations.
If your idea is to go to Pastis for just one drink, you would do well to remember that each drink has been carefully selected. You can’t go wrong with Champagne, beer, and of course, the classic Pastis house drink. The highlight, however, is the French wine list, which has a collection of red, white, rosé and sparkling varieties, all coming directly from renowned French wineries.
The wine selection was carefully crafted to transport each customer from New York to a true Parisian bistro. Guests can experience a kind of taste-bud wine tour of France without leaving New York. Pastis has 180 indoor seats and an outdoor patio with seating for 30 people. Reservations can be made through Resy.
Photos: Courtesy of Pastis