THE INTERNATIONAL MAGAZINE OF TASTE AND ESTHETICS 2015

fans of RAK Porcelain. of RAK fans are have all commona all they thread, regions different offrom world. the Yet creative styles backgrounds with nary talented culi Chefsvery various from Also in this edition you will meet three reputation. brand’s our forged that levels high same the of quality with delivered be Theyprogram. will celain of spirit the our por with perfectly align These new collections creative process. collection and followcutlery his/her meet designer the ofyou our new will our edition product Inside offering. this ry, wehave new steps taken to expand our tenth anniversa Coincidingwith and affiliates. ers our you, relationships our custom with will Porcelain strive to find creativeRAK ways to enhance that confirmed has “Perspectives”.new publication This magazine our of edition first the on pliments feedback, and encouraging you who gave such com us wonderful of those Iwouldto thank like First, and Partners, Friends Dear Editorial - - - - - Abdallah Massaad enjoyable read. an you wish I and all, you to thanks many Again, “Perspectives”. of edition next the in details provideWe further will tous exciting produce new series. this achievedenabledby our engineers has process body.technical advanced An soon presented be a‘’white’’ in will lain rangeofa newporce labelPOLARIS respondto your challenge. Under the move to Fromforward here wewill CEO of RAK Porcelain ofCEO RAK ,

- 05 04 Perspectives | ISSUE 02

06 Overview 07 Overview - Perspectives

RAK AROUND HOTELS AROUND THE WORLD THE WORLD

38 Françoise Boeur 22 Intercontinental Dubai 42 Ceramics in the Arab world 28 Trump International 50 Matthieu Cellard Golf Links 60 Renu Oommen 56 Atlantis the Palm 62 Florence’s Convivium 66 When design becomes reality 70 Bathrooms by RAK CERAMICS 72 Helsinki’s sea pavilion

EVENTS

78 Host 2015

PORTRAIT OF A DESIGNER

08 Mikaela Dörfel CULINARY PORTRAIT OF TRENDS A

14 Chefs are turning to vegetarianism 18 Tomy Gousset 32 Chocolate 46 Thomas Letherbarrow 74 From fast to fine dining

RAK couverts-149.CR2 COLLECTION THE BIRTH OF A NEW PORTRAIT OF A DESIGNER RAK cutlery RAK NANO collection new rangetous. she explainedtheprocessofcreatingthis in herHamburgdesignstudio,where Wemet signed thisdauntingchallenge. cutlery creation,MikaelaDörfelwasas in Porcelain andwithprovenexperience collections. AregulardesignerforRAK ing itscustomersarangeofeightcutlery few years,RAKPorcelainisnowoffer porcelainmanufacturersinjusta global event. Afterreachingtheranksoftop anew adventure. ways But this is a real The creation of a new collection is al years to produce arange. "For other brands, it takes DÖRFEL MIKAELA Interview - - - to emotion. to rigour from goes that design exclusive of an a vision with forward move Then, research. ofother range a and analysis market conduct to is step first The aproject. ofsuch charge in be to exciting it’s very and on cutlery worked already had I past the In challenge. a unique is market new a into moving is that abrand for Creating range. existing their to adding merely are they because possible, no be longer would this Today, brands, other for extraordinary. that’s collections, on eight work to chance the Imagine opportunity. outstanding this accepted Iobviously collections, Europe) Porcelain asked me RAK to work on cutlery of Director Managing (Claude Claude Peiffer, When beneficial. highly is which brand, 2005 and I have a this fieldwithwide creative fairly and I I RAK have was ecstatic. worked together since reaction? your was what lines, cutlery you approached to When RAK its create first

" 09 08 Portrait of a designer - Perspectives all, independently of the collection ofplates. collection ofthe independently all, above and butalso collection, porcelain particular a with both harmony, functional in expressed be to everything for important is it acollection, In of angles. relationship between micro and macro. Recreation Bauhaus for (Dessaud example). I work a lot especially on the ideas, of source a also is Architecture water. e.g. nature, through inspiration explore I also outthere. already ofwhat’s view broad a very me with provides This segments. market different the collections, different the survey to essential It is market. ofthe analysis an with start I always What is instagethe the process? first creative ANNA 1 13 collection 2 the market. the reinvent to attempt an and temptation a always is It knives. ofthe design the in particularly nomics, ergo of concept the included I outset the From trends. current all satisfies that aproduct offer to is aim The lines. tight within both and classical, both emotional, both shapes, to me led soft with vision both market, the for collections two offer conceptual the So inspired. mains but re rigour into morphs that softness emotional an revealing for vehicle a as creation use to I seek 14 3 15 4 16 5 17 Anna 6 18 7 - - 8 19 9 20 10 11 21 12 the material before starting production. starting before material the of use the on optimising time along for worked we why is this costs; ofproduction optimisation of the consideration with combined be must cutlery ofthe qualities ergonomic and aesthetic the and design The used. be to ofmetal amount on the impact adirect has this because thickness its and element ofthe width ofthe account take to necessary is it steel, ofstainless use For optimal grip. the to delivered feel due the to issue sensitive a is and matter technical ahighly is This steel. less stain case this in metal, ofthe thickness of the distribution the -is myheart to close particularly -and cutlery for important is What use. its optimises and object ofthe production the affects this Because important. of Knowledge is the material particularly material? the of selection the to pay you do how the phase, design much During attention - thing that already exists.” already that thing some copy to me is to happen can that worst “The already exists. that something create to trying I’m that out find to I’m afraid because there out is atwhat I look when note) anxious somewhat editor’s always am an I (add time, same the At Urquiola. Patricia and Massaud e.g. individuals, some by influenced am I that say also Imust But art. pictorial than so more far ration, of in prominent is my very inspi sources Sculpture rewarding.” also are exhibitions tecture archi and exhibitions furniture “It’svisit to good are certain inspirations. there where of design areas other through but rather designer, particular another by Not necessarily time. the all other each by influenced all are we think I designers? other from coming trends by inspired or influenced are you think Do 2 2. ANNA collection ANNA 2. collection FINE 1. - - - fashion, etc. everything is interactive movement. interactive is everything etc. fashion, religion, culture, in taboos, no any longer are There everywhere. forth and back moving constantly trends Europe, to China from globalised, is everything when period, time ofthe aquestion also probably is it and other each influence we believe I Finally, 1 11 10 Portrait of a designer - Perspectives How do you develop your reflective work? It is important for the designer to be aware of the 12 As I said, the first thing I did was research. Then, I limits of the material and the manufacturing meth- 13 look within, inside myself, because there is always ods. It’s no longer merely a question of design and something in our heads, something that we’ve been creativity; it becomes a practical matter of expertise wanting to do for a long time and that can inspire and experience. us. When we see what’s on the market, we’re already beginning to define ourselves and imagining how to Does the manufacturing process have an differentiate. It’s good to survey different collections, influence on the initial concept? to analyse different market segments. It is vital to The vision of the manufacturer is limited to its own form a very broad view of existing products. manufacturing experience and it is the role of the designer to help them push their limits. This is a

I’m a fan of systems, I like to observe the mecha- productive challenge, both for the designer and Portrait of a designer - Perspectives nisms, how they function, how they are organised manufacturer. A bit like what Mark Twain said: and to explore the many directions one can go from “They did not know it was impossible, so they did the same base. it!” What was remarkable about this project was the concentration of resources, analyses and responses For example, to create an Asian collection, observa- to the customer’s expectations in such a short time. tion of existing products is essential, to detect their “weaknesses”, identify them and finally turn them to How was your relationship with the RAK team our advantage. during the creation period, above all given it was their first experience with cutlery? I work my sketches exclusively by hand. I display my RAK’s brief was very well defined. I enjoy consid- sketches on walls, observe them, take three down erable independence at the level of details and fi- and rework the rest until I am completely satisfied. nesse. R AK is always ready to listen to the designer’s It’s exciting. Then my assistant converts the sketch sensitivity about these details, details from which from 2D to 3D. For 3D we work with styrodur. The genuine elegance can be created, elegance that is not transfer to volume means that we can observe how in conflict with mass production. And what makes the ergonomics work, to see the form’s harmony. me extremely happy in this job, especially in this We don’t work with 3D prints because I prefer the project, is the freedom to create something new modelling work to be done internally. If I were to let while taking traditions into consideration. It was my models go outside, I would lose my link with the RAK that gave me this opportunity. Of there process of creation and design. The loss of this link are always compromises, but once this aspect was would mean I would have to start again from scratch. settled, everyone worked with the same enthusiasm Modelling after drawing also makes it possible to and for the same goal. Because what really matters find the element’s point of equilibrium - which is is that we must reinvent an offer for the market and not necessarily in the middle. not just turn up with “a necessary product”, merely to do as others do. Interview Mikaela Dörfel In design, there are rules, one of which, e.g. for glass- es, is that they have to fit together. Another rule is that a single piece must be capable of large-scale production.So from the sketch, we ensure the con- “Where does the idea come tinuity of the initial project’s feasibility. What challenges did you face in your rela- from? It can come from basic tionship with the manufacturer? Working with manufacturers is essential so that man- shapes, rectangles, circles.” ufacturing modes can be pushed to the extreme to optimise product quality. Our role is to explore the limits of the manufacturing methods, to encourage the manufacturer to use its tools to recreate the cre- ation, and to achieve the maximum result in terms of ergonomics, efficiency and pleasure of use. 14 15

CULINARY TRENDS

HEALTH, WELL-BEING Culinary trends - Perspectives AND FOOD, CHEFS ARE TURNING TO VEGETARIANISM

Gourmet vegetarian has the wind in its sails! A greener, healthier and more ethical culinary approach which stimulates the taste buds with flavours as pleasant as they are unexpected.

Christophe Moret - Paris / Source www.lefigaro.fr The misconception of unhealthy 16 17

Adopting a vegetarian diet is, for its adherents, a severe consequences in terms of colorectal cancer, pledge of moral and environmental responsibility diabetes, cholesterol or weight gain. Health authorities The vegetarian revolution is under way! through aversion to industrialisation and pollution advise against eating more than 500g of cooked meat Spurred on by fashions for organic prod- of foodstuffs (pesticides), distaste for the livestock (beef, duck, pork, lamb) per week and recommend ucts and health , veggie food is now Leading chefs go mad for vegetarian and slaughter industries (principles of veganism), alternative protein sources such as white meat, fish, rubbing shoulders with traditional meat cuisine controversies in relation to the traceability of food or eggs and also legumes combined with cereals. dishes. “There isn’t a service where we even rejection of the carbon footprint of production don’t receive requests for vegetarian, Time to throw out the clichés! Vegetarian gourmet and sampling methods. In its most extreme form, Some multi-starred chefs have made this advice their Culinary trends - Perspectives gluten and lactose free dishes,” states cuisine is no less proficient at producing flavours and vegetarianism becomes veganism, a lifestyle based leitmotif. Alain Passart withdrew red meat from his Christophe Moret, chef at Shangri-La tastes than the traditional culinary arts. And this is on alone (vegetarianism with the exclusion restaurant L’Arpège in 2001. As for Alain Ducasse, in Paris. “What with food intolerances, precisely where the challenge lies - luring consumers of products of animal origin such as milk, or he literally re-worked the menu of the sumptuous which are increasingly common, aware- by creating gourmet dishes without meat. According eggs) and rejecting all items from the exploitation of Plaza Athénée, when it reopened in September 2014, ness of the need to protect the planet and to preconceived ideas, vegetarian gourmet cuisine animals (beeswax, leather, wool, fur, silk). without including meat. Radical and responsible its resources, a return to seasonality, lo- is limited to a few salad leaves and a cube of tofu in transformations which are likely to be followed by cavore diets and the mantra of five a day, a questionable stock. However, apart from a vast Another motivation for vegetarianism is still to be others before long. there is a real desire to move towards a array of vegetables enriched with and herbs, considered: health. According to the results of the more ethically and nutritionally healthy subtle associations and a palette of spring colours, vast majority of medical studies, “the vegetarian diet Is this a true green revolution or merely the chefs’ diet,” says Moret. tarts, pies, gratins, burgers or even lasagne can of- is pretty good, well-balanced and does not cause more response to customer demand? There’s no doubt The vegetarian pythagoras theorem Fad or a genuine change in fer wonderful combinations and enhance flavours. deficiencies, risk of allergies or diseases than any oth- about it - the revenge of the garden and a return to Is meat therefore likely to become a culinary habits? er,” explains nutritionist Jean-Philippe Zermati. Con- the land are indeed, for now, firmly on the menu. has been if vegetables are stealing their While Pythagoras remains known for his famous In the past, managing to find an exclusively vegeta- versely, consuming more than 160g meat per day risks thunder? Absolutely not, carnivores trigonometric theorem, he is also none other than While the size of the vegetarian culinary movement ble-based dish in a restaurant was a real achievement. are still leading the pack - meat dishes the instigator of the first vegetarian diet in history. is difficult to quantify, a 2013 US study appears to This is no longer the case. Prestigious restaurants do are still legion. However, the evidence In an ancient society where meat consumption was offer an overview. The populations of the United not hesitate to include exquisite concoctions is growing: the green trend and “eat- limited, with only about 1 to 2kg animal flesh eaten States, Alaska, Italy, India and Bhutan are more than on their menus, flouting established food codes and ing better” have never been so popular a year, Pyathagoras took up a stance in favour of 10% vegetarian. Brazil, Ireland, England, inviting less battle-hardened palates to yield to the and they seem to indicate a change that non-violence, rejecting the barbarous custom of and Germany are at between 5 and 9.9%. In other temptation of no meat. This is the case of Sarma it is here to stay. When somebody like the sacrificial banquet of domestic animals. Based countries the number is under 2.9%. Melngailis’s Pure Food and Wine in New York where Joël Robuchon, the intuitive and for- on both moral and pacifist principles, Pythagoras customers scramble for the lasagne with tomato and ward-thinking French chef (the most advocated a meat-free diet. A movement that gave So while the development of vegetarianism is still courgette, basil and pistachio pesto, dried tomato starred in the world) theorizes that “the birth to the “Pythagoreans”, the label for those who somewhat limited, its spread in recent years has been cream and ricotta with pumpkin seeds and macada- next decade will belong to vegetarian banned animal flesh. The word later disappeared, to particularly spectacular, especially among those ce- mia nuts. At Cookies Cream in Berlin, chef Stephan cuisine”, it sounds like gospel truth. be replaced by “vegetarian” in the nineteenth century lebrities who have taken up the baton. For example, Hentschel demonstrates endless creativity with his in the West. Cameron Diaz, Kate Winslet, Leonardo Dicaprio and pearl strudel with hedgehog mushrooms, pars- Pamela Anderson (who hosts a vegetarian cookery ley jus, khaki mustard and black carrots simmered in In addition to Pythagoras, vegetarianism has had television show) are all committed vegetarians. Celeb- date cream. In France, the homeland of fine cuisine, notable success with numerous personalities through rity vegetarianism raises the question about whether chef Jean Montagard has made organic vegetarian the ages. Such famous figures as Plato, Horace, Leon- vegetarianism has really made a breakthrough: is it a gourmet cuisine his trademark for his restaurants ardo da Vinci, Voltaire, Tolstoy, Mahatma Gandhi, fad or a real change in culinary behaviour? According Contes à manger in Nice and Montagard in Cannes. Albert Einstein, Martin Luther King and, more re- to a 2012 Opinion Way survey, 75% of vegetarians We will long remember his highly popular Swiss cently, Paul McCartney, Brigitte Bardot, Bryan Adams are against causing suffering to animals, 67% prefer chard pies and mushrooms with from or Moby all followed or follow vegetarian diets. to follow a more environmentally responsible diet among his countless vegetable recipes. Finally, at and 53% are more concerned with their health. The L’Espadon, chef Michel Roth delights his guests with reasons that people turn to vegetarianism are es- endless homages to nature such as artichoke royal sentially ethical, environmental and health-based, and black truffle fricassee, and creamy stracciatella. rather than philosophical.

Shangri-La / Source : www.firstluxemag.com 18 19

PORTRAIT OF A CHEF

TOMY GOUSSET Portrait of a chef - Perspectives Create and please, or the art of according to Tomy Gousset

He personifies the future of French cooking and has been progressively taking his place as one of the most promising chefs. In just a few years, Tomy Gousset has been able to show off the full range of his talent in the of the Parisian restaurant, Pirouette. Now it’s time to reflect back on his unusual journey, as well on his view of cooking, the focus of all his passion.

Source : www.media.timeout.com

Source : www.plandelhomme.fr providing a rich learning environment. learning arich providing and times at all concentration total requiring frantic, is pace the form, art culinary French the from Far evolve”. able to be and mymind open to culture other an experience to “Daniel”. wanted “I three-starred the alocation, prestigious as York, New to just to abroad, him taken also has adventure This products. the about knowledge integrating and rigour, with creativity combining apprenticeship, a distinct him one offers Each “Taillevent”. and Meurice” “Le as such stars Michelin holding establishments in chefs alongside the greatest skills his He cooking perfects motivation. his and passion his are So anchored. well already is excellence of idea the which in adventure on an off he set old, years 24 At on. early very forged often are careers where aprofession in life, in later path his he found himself, A him by.talent passed that almost As he tell you will Pirouette restaurant,attheheartofParis. cuisine revealedbehindthestovesof the of flavours the showcase and rework chefs. Inthreeshortyears,hewasableto as oneofthebestup-and-comingFrench worked tothepoint,today,ofbeingseen Inspired bythisidea,TomyGoussethas cation, butithasalwaysbeenapassion. Cooking maynotalwayshavebeenavo traditional nor modern nor traditional “My cooking neither is - - of the times and is not dependent on any fashions”. fashions”. on any dependent not is and times of the spirit the in It is nor modern. traditional neither is The his work chef describes as follows: “My cooking it. to label a attach to - ableor - wanting being without generations all to appeals that originality and novelty of atouch adding whilst dishes, classic reinventing constantly is Tomy Gousset ambiance, abistronic In products. the for love with doubled shines, ativity cre his which through cuisine, made-to-measure is result The do”, to cheerfully. wanted hesays ways al I’ve what is happy people other make to hands own my with things “Creating pleasure. gustatory to ode an into dish each turning passion, great a and rigour this retained has chef the process, this From hands” own my with things “Making - - cooking best. His firm answer is: “no preference!” answer firm His best. cooking he likes dish or which is favourite his what him asking try don’t And continues. he upmarket”, are they as accessible as are that products offer to like “I everyone. reach to remembering set, toneis The ” Source www.johnalbottsparis.typepad.com : Restaurant Pirouette Restaurant sation of never eating in the same restaurant twice. restaurant same the in eating ofnever sation sen unique the ofhaving tired get never and it love regulars The basis. menu on amonthly his he changes that so much so dish, each reinventing and creating monotony, for no place is endlessly there kitchen, his In more. for back coming keep customers the and works, paper of sheet blank charm The a freely”. myself as express Ican on which plate AK R the and see “I plate plate: white signed large the choice, his of medium precise, with the with details, playing often most attention, the poetic, even all captures He dear! holds first the chef young get the you something is how this is And it. of “taste” this and eyes, your to appeals first food lips, your reaches even it before Because sensations. taste simply than ways more in dishes his in expressed is art culinary TomyWith Gousset, training by side nourished An artistic - of diners”, he specifies, a space where, we’re certain, certain, we’re where, ever... than more honoured be will space cooking a specifies, he diners”, of number alarge welcome and freely myself express he to can bring his cooking life. “A place where I can where establishment own his ofowning that notably pursue, to dreams more has still man discreet This www.agoodforking.com : Source 21 20 Portrait of a chef - Perspectives INTERCONTINENTAL The architecture ofThe architecture the 5-star InterContinental hotel, Dubai on erected of bank the west “Dubai Creek”, is inspired by geographical its “Dubai Creek”, inspired conferring, is to location, highest its tower, the establishment offers direct Furthermore, access Persian Gulf on sea adaily basis. an that angular sail on summit the in to reference the water abras, local taxis small Mall, amagnificent take City can whereto shopping great visitors Festival centre Comfort and gastronomic elegance gastronomic and Comfort HOTELS AROUNDTHE WORLD pleasure in losing themselves in its mazes. its in themselves losing in pleasure DUBAI www.ihgdfc.com : Source 23 22 Hotels around the world - Perspectives

Warmth and thoughtfulness 24 25 At the InterContinental Dubai, customers are wel- well-being. In this spirit of tranquillity and the luxu- comed in accordance with a unique credo: constant, rious atmosphere, guests are then invited to let go of personalised and exceptional attention. Each visi- their worries and unwind in the outdoor swimming tor should be lavished with attention from the hotel pool, a transparent basin that is suspended outside teams from the moment they set foot in the dazzling the building, or in the spa equipped with treatment marble hall. A small snack of dates and Turkish coffee baths, massages and other relaxing therapies. honoured is served to them so they can unwind and enjoy a first relaxing interlude. They are then offered a com- Home to four restaurants and three bars, the Inter- fortable, classic, elegantly furnished bedroom or a Continental offers fine dining and drinks at the heart sumptuous princely suite to continue this feeling of of the premium services it provides for its custom-

ers. The hotel has engaged the services of renowned Hotels around the world - Perspectives French chef, Pierre Gagnaire, considered by his peers to be the greatest Michelin-starred chef in the world. His expertise, technical skills and gastronomic genius are now put to use in the Reflets restaurant and the Choix pâtisserie.

At Reflets, in a baroque setting contrasted with pink and dark purple hues, guests can enjoy fusion-in- spired molecular and avant-garde cuisine. For food lovers with a soft spot for sweet delights, the Choix establishment offers a large range of coffees, teas and well-known pastries, such as world famous maca- roons. Diversity can be found with the Terra Firma Steakhouse restaurant for excellent meat dishes and Anise for lovers of international cuisine. The Vista Bar & Terrace, Eclipse Champagne Bar and the Pool Bar establishments are for those who simply want to enjoy good company over a drink.

Source : www.wikipedia.com

Source : www.ihgdfc.com

Source : www.wonderfulmachine.com few years before finally joining the InterContinental InterContinental the 2013. in team Dubai joining finally before years few school for in a the chef culinary Singapore instructor a as I up took a post Afterwards, world. the around all from aromas and flavours different discover to me led This ship. a cruise on board residence own your owning while sea, by world the travell to chance the community residential private the offers that the World a concept of Apartment, the ResidenSea, Floating the Ijoined years, 5 next the of course the events in and Saudi Over weddings Jeddah, Arabia. large conferences, for ofcatering charge in then rants, restau Michelin-starred in jobs ofvarious result a as progressing France, of regions several around I relocated mydiploma, earned having and shop try 5 of After at of years France. a training and pas bakery west the in 14, of age the at career my began I Dubai? Continental Inter the to you lead career your How did - - - Source ity, whether that involves texture, ity, flavour orwhether that involves texture, design. creativ to open very are and treats sweet love They Yes, to receptive it. absolutely. are really citizens Arab Orient the in task? easy an be to out turned pastries western marketing Has cooks. ofpassionate team wonderful and a large in chef, pastry executive an as tinental InterCon at the work to proud very Iam industry. the in years many so after appointment fabulous A position... enviable an Today, chef. you That’s are pastry an executive www.kannfinch.com : of the Intercontinental Dubai Intercontinental the of Executive chef at the pâtisserie LE COZ LE YANN Interview - - processing future batches. future processing for later it adapt to need we case in recipe of each cost on the eye an keeping constantly We are time. on restaurants our all supply to need we ingredients and products ofany orders late for authorisations necessary the obtaining requests, minute last any of care take and accomplish to have we challenges different the share we Then, hours. coming the for place in is everything sure make to order in role important an plays pastry which in establishments Dubai InterContinental the all of rounds the make I then myteam early. I join very starts My day like? look Coz Le Yann chef of life the in a day does what So,

flect ourselves at our best. best. at our ourselves flect re that creations developing and innovative being of aim the with one for another there always are we and ateam We are effectively. talents guiding and sharing knowledge improving motivation, as empowerment using oftasks, delegation onlot the a work Ialso ofperformance. level acertain ing demonstrat and development for important very is challenges daily and work its by captivated and Working in a good inspired team that is sufficiently basis? adaily on that you allow to skills your manage best team and qualities the are what opinion, your In initiated. catch I session, dinner been have that projects the ofother progress up on the After kitchen. own their in team pastry and bakery the Irejoin team, beverage & food the with ameeting after and, operations time of different stock take we afternoon, the In - - this moment in time, they are happy. are they time, moment in this at that, away You it. straight eat who know of those faces on the appear smile a little see will you carefully, watch you If on people. ithas effect the I like plexity. com and history its for chocolate, of lover abig I am taste? their and creation their of terms in both prefer, you do pastries which note, a On personal more restaurants. our within are they as creations these or keep change adjust, will we if determine to required feedback constructive the obtain to order in them We present then desserts. and products new out trying Yes, absolutely.constantly Weare of innovation? terms in blanche carte have you do So, clientèle. ofour preferences the mind in keeping whilst creations, new offer to techniques and myknowledge I adapt styles, up their soaked have I Once intuitions. their and art their from learn to effort an in world, of the corners four all from chefs by written books professional browsing I’m constantly Dubai establishments? InterContinental the all by offered pastries different the choose you do How - of our favourite brands due to its excellent quality. excellent due its to brands favourite of our one is porcelain RAK and desserts the as portant im as just is crockery the end, the In prepare. we creations the to value Itso. adds Yes, enormously Dubai? Continental at Inter the of pastries and tasting entation pres the in role anotable play crockery Does www.holidaycheck.com : Source - - - 27 26 Hotels around the world - Perspectives 28 29 Hotels around the world - Perspectives

HOTELS AROUND THE WORLD TRUMP INTERNATIONAL GOLF LINKS At the heart of Scotland’s best pastures

Trump International Golf Links stands at the heart of grandiose dunes in Northern Scotland, 15 minutes from the city of Aberdeen. Its world famous 7km, 18 hole golf course is one of the most frequented locations for expert players and novices alike.

Source : www. pressandjournal.co.uk I am both proud and excited to share with With its breathtaking natural beauty and vast stretch- 30 you Trump International Golf Links, in es of wild and isolated countryside, the city of Aber- 31 The Home of Golf, Scotland. When I saw deen, located in the north-east of Great Britain, is a this piece of land I was overwhelmed by tourist destination chosen by travellers looking for the imposing dunes and rugged Aber- exhilarating open spaces and rural serenity. deenshire coastline. I have never seen such an unspoiled and dramatic sea side The MacLeod House and Lodge, an elegant and rustic landscape,” Donald J. Trump, Ameri- 5-star hotel, is reminiscent of the imposing castles can politician and businessman, own- and grey stone buildings of the Scottish medieval er of Trump International Golf Links, period. The air of medieval mystery it exudes is ac- is pleased to say. The businessman, centuated by the secret stairways, traditional log fires half-Scottish on his mother, Mary MacLe- and astonishing cellar. The establishment od’s side, has fallen in love with the land provides spacious deluxe bedrooms, a calm and in- Hotels around the world - Perspectives of his ancestors, and wants to show off its timate bar, a restaurant and a brasserie. different aspects to the visitors to his es- tablishment. Surrounded by abundant woodland, Trump Inter- national Golf Links offers a relaxing countryside environment, far from the urban jungle.

Source : www.pressandjournal.co.uk

One of the most beautiful golf Typically Scottish cuisine courses in the world At Trump International Golf Links, the dining es- In addition to its ideal and splendid situation, Trump tablishments are MacLeod House Restaurant and International Golf Links appeals above all due to its the Brasserie. The former, managed by Chef Paul impressive golf course, almost 7km long, designed Whitecross, offers traditional Scottish cuisine in a by the renowned Dr Martin Hawtree, composed of refined and cosy environment. On the menu you will two loops of 9 holes each. Each hole has six sepa- find emblematic recipes, such as Orkney salmon and rate tees catering to all levels of golfer. The bunkers, langoustine with cauliflower purée, Romanesco and which are turf-revetted in traditional style to combat crispy grapes, truffled braised oxtail with seared wind, sand-blow and erosion, are placed to challenge sirloin, glazed shallot and duchess or cep and Source : www.pressandjournal.co.uk more experienced golfers without penalising novic- tarragon chicken, mushroom purée, accompanied es. Trump International Golf Links is now included by smoked chicken croquettes. among must-play golf courses worldwide, with each Manoir MacLeod by night of its 18 holes offering magnificent panoramic views. Every day until 3p.m., a traditional and champagne afternoon is served with a selection of teas and Large global events are regularly organised here, such champagne menus supplemented by canapés and as the future “Men’s Handicap Amateur Competition” pastries. The clubhouse brasserie, on the other hand, or the “Great Dunes of Scotland” championship. For invites you to contemplate the view of dunes bor- golfers wishing to progress and improve, a profession- dering Trump International Golf Links through its al coaching service, headed by Christopher Campbell, large and spectacular bay windows. It serves classic is on offer for individual and group lessons. dishes, using regional produce and ingredients, such as unbeatable Fish & Chips, hamburgers, fresh fish, salads and menus of the day. With its majestic chim- ney, leather seats and tables made of walnut wood, the brasserie provides a graceful and sophisticated Source : www.pressandjournal.co.uk space to relax.

Manoir MacLeod dining room chocolatiers as temporary sculptures, it has become the subject of culinary design. the of become subject culinary it has temporary sculptures, as chocolatiers qualities that are often associated with feelings. It is consumed in drinks, as an with feelings. as that associated are in drinks, often qualities It consumed is CHOCOLATE accompaniment or to for Raised the pleasure. of sheer level an by master art If noble any is and food refined, it’s chocolate, with taste its and nutritional A multi-faceted image that is attracting more and moreA multi-faceted followers. image attracting that is From pleasure to refinement CULINARY TRENDS Cocoa beans Cocoa pods in the seventeenth century. pods intheseventeenthcentury. cent as it began with the arrival of the first ry ofchocolateinEuropeisrelativelyre year isconsumedpercapita!Yetthehisto leading consumer-morethan12kg per every day!InSwitzerland-theworld’s form orother,while20%giveintoitslure chocolate at least once a week, in some France, 97 %ofthepopulationconsumes ful product - almost a “must” for all. In It isthereforeaphenomenallysuccess product, oftenconsideredanimpulsebuy. In daily life, chocolate is a “pleasure” - - - had a marked presence in Mayan civili had amarkedpresenceinMayan considered the“treeofgods.”Italso started to beconsumedenmasse,itwas cocoa plantitself.Evenbefore its pods in America. Central Originally it was the The originsofthisnowpreciousfoodare combating fatigue. therapeutic properties,particularlyin assigned of bitterdrinks.Itwasalready limitedtotheproduction elites, initially Its consumption was the preserve of the ferent role-theywereused ascurrency. sation. Atthattime,thebeanshadadif - - 33 32 Culinary trends - Perspectives to appear, with the big names of the chocolate chocolate ofthe bignames the with appear, to started factories first the century nineteenth the In numbers. large increasingly to available ing becom society, throughout spread gradual its to led that consumption of types new into cessed pro being cocoa saw revolution industrial The adrink. as habits consumer into way its the making Versailles, of at court arrived really chocolate that XIV Louis of reign the during was it But of XIII. Louis to Anne Austria, Infanta, Spanish the of marriage the of occasion 1615in on the Bayonne in appeared pods first the In France, - Spain. in on continent the rive ar to started beans strange small these that Cortes by ofMexico conquest the and 1519 until not It was Europe in historyofThe chocolate modern - - - its consumption of chocolate since 2010. since ofchocolate consumption its doubled has ... China years coming the in shortage a possible about started have rumours that extent the to products, fondant other and bars powders, chips, chocolate of lovers unconditional became soon amateurs new butthese in chocolate, in terested became recently very only market 1847. Asian in The bar chocolate first the of marketing the and 1830 in hazelnuts with chocolate of invention the Europe: in evolution its mark dates Twoother Van Houten plants. at the developed arecipe 1828 with in created was powder chocolate while version, chewable first the produced Cadbury, chocolatier, In British 1821, the Cemoi. also and Houten Van Lindt, industry: - them, the Amelonado, is unique and can sometimes sometimes can tones. and smoky its with surprise unique is Amelonado, the them, of One variants. many has it Ecuador, and Caribbean the Brazil, in grown Mainly varieties. previous two ofthe a cross variety, ahybrid is Trinitario Finally, variety. Forastero prized ahighly Surinam, from cocoa try you sure make opportunity, the have you If producer). global leading the is Coast (Ivory production global of 80-90% represents variety woody. This and spicy more tasting while mouth, the in flavour apersistent offers Africa, Equatorial in grown Forastero, The chocolate. light and tangy particularly a produce pods whose Asia, South in and of Madagascar island on the grown Criollo, The used. mainly now are or largefamilies Three less flavours. pronounced more with of varieties number a but has areas warm in grows Cocoa plant. cocoa own its has region Each chocolates exceptional ofThree bean for main types to its own expertise. own its to according each etc. milk, sugar, butter, cocoa mainly - mixtures various with chocolate the to force full give to begin then can factory chocolate Work the in pieces. solid coveted the producing and process this on completing depending aromas grinding with temperature, and duration selected the required the releases Roasting storage. and transport facilitate to 60% 7%, to from moisture the reduce to essential are phases These drying. and fermentation for retained beans the and open split are pods the Thus, preparation. coffee to similar are that ofsteps ofanumber consists eat to ready is that chocolate manufacturing of process The consumption for ready stagesSeveral to make chocolate used for fine coatings. fine for used be to it allows which texture smoother much a has it butter, of32% cocoa Consisting ations. cre ephemeral and unique their to life gives what is This chocolatiers. major ofthe serve pre the meanwhile, is, chocolate Couverture butter. cocoa with only made chocolate, white and milk powdered including chocolate, milk cocoa, 35% at least containing chocolate ter or bit dark between divided also is Production quality. ofsuperior flavour aunique - offer expensive most -the chocolates crus grands The plantation. or region single a in produced are chocolates Cru country. asingle from cocoa ing us produced are chocolates Original qualities. different for classification aspecial is There and classification Crus - - - - 35 34 Culinary trends - Perspectives Paul Hévin, Patrick Roger, Jacques Genin, etc. etc. Genin, Roger, Jacques Patrick Hévin, Paul Jean- subtlety: to through delight an has invitation imagination where creations unique their through taste with aesthetics combine artists, and creators true artisans, These chocolatiers. will master ofthe shops Enthusiasts the in found France. primarily is in chocolate good that you tell located both Richart, and Valrhona and Belgium, in Godiva US, the in olate Teuscher Jacques Torres houses in Choc Switzerland, the include world the in chocolatiers greatest The of chocolate names great The Dubai -Atlantis plato © Restaurant - wide to distil the aromas to perfection. perfection. to aromas the distil to wide -always or cups fondue services chocolate Likewise enjoyment. greedy to invitation an and intriguing simple, - utensils one the of is fountain chocolate ceremony. The thesharing to enhance china in fine serving by lifted be also can ofpresentation art The factories. chocolate city’s ofthe each in required tastings with capitals chocolate one of the remains France Bayonne, Finally, cream. whipped and coffee chocolate, of mixture -a essential and unique is Bicerin Italy, the Turin, In Tejate or named Champurrado. compositions in flavours almond or cinnamon vanilla, are combines it chocolate good of perfection, to Frothed Mexico. in ofOaxaca cafes the aficionados among tablishments es popular most The recommended. highly is drink chocolate a in finesse of treasure this of tasting A session tasting best or adrink in cooking,As enjoy the - tanned - a treat for the palate. the for -atreat tanned slightly complexion, anew salads gives cocoa and oil olive lemon, with made vinaigrette a simple Finally, . ofwine acidity potential the overrides cocoa of fineness the that Note fowl. guinea and boar, wild with wonderful are that sauces for sis ba the often is combination ideal sublime this and perfectly other each complement wine and Cocoa wine). Barolo with cooked veal (braised Brasato Vitello as such dishes elaborate more in sauces butfillings, alsoin the composition of ravioli some in appearance an makes powder cocoa Italy, In chocolate. with gras foie or fried cocoa with rabbit are dishes tempting Other chocolate. from made recipe Mexican atraditional is mole with Chicken it required. that’s all is imagination - alittle including by flavour marriages ofpossible ahost is exotic There recipes. many in this on capitalise to quick been -have generally countries Latin -and France charms. voluptuous its to succumb all etc. citrus, wine, , vegetables, ta, pas seafood, , meats, White squares. chocolate or bitter powder as ofpreparation end at the added generally is so times cooking long withstand doesn’t and the aromas, enrich offlavours dishes. It savoury out bring and colour add to aspice as used be can it so sweet, naturally not is Cocoa originality. bold with shoulders rubs traditional the where too, ipes rec in appears it cooking, in chocolate of For lovers - - - Chocolate Tiramisu not exhaustive! soufflé.”Thebiscuit chocolate “Crus listis longand awonderful offers world, the in chef star greatest the arguably Gagnaire, Pierre truffles. olate classic revisited or choc has mousse cake, chocolate as such desserts Ramsay, high-profile Gordon The chef, creations. Scottish own his offering counters with Paris in factory achocolate opened has Ducasse Alain chocolate. to attention special devote Chefs chefs Chocolate-loving - own gastronomic journey through the world ofcocoa. world the through journey gastronomic own to go onto thechocolate. Takeyour refine opportunity aspects and distinctive flavourings, methods, working Each offers its own specific tones,traditional recipes, Italy orBelgium, Spain, Mexico. in Switzerland, France, taste chocolate same the encounter will you think even to linked each tradition So country. don’t manufacturing a by marked also It is table. agood around shared be to or alone moment ofpleasure, aunique offers Chocolate © Restaurant Ronda Locatelli - Atlantis Dubai -Atlantis Locatelli Ronda © Restaurant 37 36 Culinary trends - Perspectives 38 Interview 39 FRANÇOISE BOEUR GRAPHIC DESIGNER AT RAK PORCELAIN

“My background is essentially artistic, RAK around the world - Perspectives drawing was really my calling.” What was your background before you came to RAK? My background is essentially artistic, drawing was really my calling. I studied art education, i.e. to be a drawing teacher. For my degree, I had to do a disser- We met with “Graphic Designer” Françoise Can you tell us about your role at RAK Once this research work is concluded, I can begin tation, and I chose to do it on the subject of engraving Boeur who told us about her work and Porcelain? to create and develop different proposals. The num- weapons. As I was in Liège, I was well placed to take her passions, two facets which are in- I have been a graphic designer at RAK Porcelain for ber of models varies depending on the case because courses at the Ecole Léon Mignon (B) and to do an Engravings on a rifle timately intertwined. The artistic di- 5 years and I mainly deal with the customisation of many exchanges with the customer may be needed to internship at Herstal (National Arms Factory in Bel- mension can be expressed both in the decorations for our customers who wish to give a achieve a satisfactory result. In my creative process gium). This is an exciting discipline, which led me workplace and in the private sphere and particular identity to the collection they have chosen. I give priority to plates, the main elements of the to practice for two years and thus improve myself. I Françoise Boeur is a perfect example of Thus, when a customer wants a decoration, the issue service and the most obvious ones, before addressing then thought: “why not become an engraver?” I did this, as she revealed to us. is first of all to define their wishes, the important the other pieces of the collection. some engravings, especially for my father who is a graphic elements that seem necessary to them for hunter and also a gunsmith - an ideal environment the development of their identity. Copying out, which is the final step before produc- for such creations. At the same time, I worked as a tion, requires great care and precision. It is very teacher in schools and it was then that I had a job In most cases, it is the representative who informs important to all the decorative elements, all of opportunity with Villeroy and Boch in Luxembourg. us about a new project. It is therefore through what the technical features that ensure that the plant can That’s where I started to work on special decorations the representative reports to me that I can get an work with pristine files. Then the plant can prepare for hotels and for the household range. idea of the customer’s expectations. Of course, the the sample and send it to me. At this stage, I check representative tries to be as specific as possible, but in the relevance of colours, the rendering of the dif- order to address the project better, I gather as much ferent graphic and typographic elements. We make information as possible about the establishment. I any corrections needed until we produce the final research photos of the interior of the restaurant and sample, that is to say, the “Print Ready” copy. try to feel its atmosphere. The fact that the customer is by the sea or in the mountains is an important . In all cases, it is essential to absorb as much of the establishment’s universe as possible.

Hotel Astrid mug

Personalized collection for the Victory Hotel in Munich 40 41

If you hadn’t been a designer, what would What makes RAK Porcelain a “special” you have liked to do? company? I would have studied music at the conservatory. I It’s a young company with a motivated team. Every- play classical guitar. I studied music theory, took body who works here is bold and we all have a desire guitar lessons etc. but there always comes a time to move forward together. It is an environment where when you have to choose. But, my guitar is still there there is a permanent search for novelty, new forms, and from time to time, I pick it up again. Another new structures, and new collections that are always artistic domain ... different, which is very stimulating. In ten years - this year is our tenth anniversary - our company RAK around the world - Perspectives Apart from your professional activity, what has changed significantly, thanks to a ubiquitous do you like to do? dynamism and the experience of our director, whom I still draw. I should clarify that when I started, I’ve known for a long time because he also worked at everything was done by hand. All my creations were Villeroy and Boch. He has had a remarkable career produced with brush, pencil, watercolours, pastels path and has vast experience, which has certainly and everything was on paper. It’s clear that at the contributed to the rapid change here. time we had more time to create - simply because we needed more time. I could have three weeks or It is a company in which I feel good - we move forward a month to produce a single creation. Technological every day because there is a real spirit of innovation. change has led me to transfer to the computer and I It is a company with continuous positive momentum. must admit it was not easy, but once the adaptation period was over I was able to appreciate the qualities Personalized collection for the “Le mas valentine” of this tool.

However I continue to use brushes and pencils to produce animal drawings. This drawing style is re- ally exciting because of its technical requirements, the required fineness of the line that enables a hy- What makes you happy in this job? I am reminded of another decoration that was par- per-realistic result to be achieved. A specialism in The creative dimension and the diversity of the pro- ticularly interesting to produce because it presented which time spent is not important, as it gives great jects. Each project involves new research, it’s a new another form of complexity. “Le Mas Valentine” in the satisfaction and not only allows me to regain the journey. The most striking example is the project I south of France. The owner of the establishment had feel of design but also to maintain and continue to did for the Victory Hotel in Munich, for which I had asked us for a decoration based on an old Provençal develop my artistic sensibility. to illustrate the battle of Trafalgar. To tell this story, fabric that she had in her possession. From the outside I had to research the battle, find models of ships, the this might sound simple, but in view of the warm Even in my job, these techniques still play a role, geographical situation and strategies. colours and traditional patterns of Provence, it was because when I am asked for watercolour effects, a a real challenge to transpose it to the collection and basket of fruit, for example, I prefer to paint the com- “Once the overall picture was drawn, it was time to bring it up to date without losing the traditional origin. position, then I scan it and rework it on the computer. tell the story.” Above all, what makes me happy is that the customer The main difficulty is that this was not just a painting buys it and is satisfied. Furthermore, I must say it is in the pictorial sense. A plate is made for food, so I had rewarding to know that this creation will be used in to take account of colour harmony to ensure that the a restaurant, that it will live daily with the establish- Personalized collection decoration was not dominant. It’s a question of finding ment’s customers, whether it’s in the south of France, for “Chez Gilbert” balance - harmony between content and container. Germany or Norway. “It’s my creation that travels.” “Every time it’s a new journey, a new exploration.” ARAB WORLD 8,500 years ago, which has patiently and meticulously perfected itself8,500 and years perfected ago, and meticulously patiently which has of every citizen. A journey back in time to the origins of an art born over to over of the an born in back time art origins Ajourney citizen. of every Originally from the Middle from areOriginally of now ceramics East, the part daily life CERAMICS IN THE CERAMICS RAK AROUNDTHE WORLD developed over centuries of change and conquest. centuries over developed An ancient art geometric figures. figures. geometric and plants birds, ofanimals, shapes engraved the with slips green and yellow of consisted struments in These produced. mass were clay fine of made vessels drinking and bowls where centre facturing manu a created today) of Iranians (the Persians The BC. millennium fourth the in wheel potter’s the of creation the after shortly civilisation, Ubaid the of peak the during delicate more became Pottery Egyptians Refinement by the Persians and background. yellow on alight colours or red black brown, in appeared 6200 figurines - 5700 BC, more aesthetic from Samarra, and BC, 6000 and 6500 between (modern opotamia Iraq), in the territories Hassuna At the same time, during the Neolithic era in Mes Syria. in identified was patterns printed with pottery stylistic and technical more later, other years Some them. into chiselled were lines zontal hori random before polished, then apalette, with of the the appearance potter’s wheel) and smoothed before ceramics shaping for ofclay (a roll soft method coil the using shaped then were compositions These red. brick and yellow pale grey, light of beige, shades in pottery colour single and slip on white ochre and (modern Turkey); includedthe works infindings red Anatolia in site, Çatalhöyük the at found were BC 5700 and 6500 to back dating figurines Terracotta Mesopotamia and Anatolia Appearance of the first ceramics in the MiddleEastmuchearlier. in found fact, in were, traces first the BC, discovery ofrelicsdatingbackto2600 the ancient historyofceramicswith the While Chinaisregularlymentionedin - - - - coloured clay nails, now started to be glazed. glazed. be to started now nails, clay coloured using mosaics or geometric terracotta with covered previously temples, and palaces oftheir niches and façades columns, ofthe bricks The coverings. wall tradition a technique, their enhance to old, centuries two already was that glazing the use to started art mians ceramic Arabic in Mesopota the pottery, to addition In BC. 1500 from arrived glazing of technique The Emergence of pottery glazed beetles. or beads earthenware figurines, neral fu bowls, jewellery, make to their used were techniques by identifiable are same The contrasts. green blue and glassy famous (quartz-based) glazes pottery siliceous first the BC, 2000 as back far As enware. earth of terms in know-how forward-thinking its by distinguished was Pharaohs ofthe Egypt majestic The backgrounds. or red yellow pale on brown, ments orna or geometric animal with elegance, greater even show left they that pieces The rope. in outlined decorations produced they creations, distinguished but dark-coloured Using Egyptians. the of fluence in the under refined more even became Ceramics - - - - - in a host of panels embellished with wild animals. wild with embellished ofpanels ahost in and the power of the colonnades empire is glorified around the subtly wrap themselves ceramic in glazed trees palm flowers, lotus room, the radiates; façade throne palace’s the In background. blue-green and on a and blueglazes yellow brown dark white, from rep sculpted 700 created was bulls and lions than ofdragons, resentations more with frieze sumptuous and magnificent a where BC century sixth the in Babylon in perfection attained a process This temple. to entrance the of bricks glazed the on printed were parades animal Assyria, of II Sargon of reign 722 and 705 between the BC, during At Khorsabad, Turkish Tiles - 43 42 RAK around the world - Perspectives Birth of Arabic porcelain 44 45 The first traces of porcelain appeared in the Arab and tin oxide glaze), which concealed the natural world in the twelfth and thirteenth centuries, raw colour of the artefact. Before a second firing through the Seljuk dynasty that ruled over Asia at low temperature in a reduction-fired kiln, the Minor, Iraq, Iran and Syria. This was not really gen- decorations were added using enamel pigments. uine porcelain but pottery imitating Chinese works. At the same time, Muslim craftsmen give birth to Today ceramics are everywhere - in every restaurant minai ceramics, glazed pottery that counterfeited and home. A marvellous 8,500 year old tradition the refinement of illuminated manuscripts. Dur- whose long artistic path has wound through a host ing this era, the famous cobalt blue glaze made its of creative twists and turns, following its departure appearance. This glaze would become particularly from Anatolia, for an enchanting world tour ending RAK around the world - Perspectives popular a few centuries later with the emergence on contemporary tables. of blue and white ceramics in Asia and Europe.

In the sixteenth and seventeenth centuries, there was considerable growth in exports of Arab pot- tery to Europe and the Far East, both areas that were particularly fond of works with decorations engraved on translucent white Gombroon (Iran) and colourful Persian creations coloured with copper oxide, with glossy glazes or painted in polychrome.

The influence of Arab ceramics in Europe

Spain, following its conquest by the Moors, was par- ticularly influenced by Arabic ceramic art. Produced in the region of Valencia, the first Hispanic-Moorish Earthenware pottery techniques draw their inspiration directly from the enamelled and gloss-glazed works of the Medieval Arabic ceramics Islamic world. Exported from the island of Majorca, these creations, which were very popular in Italy From 661-750 AD, the potters of the Umayyad dy- moulded in relief or engraved on slip (sgraffito pat- (also occupied by the Arabs in the twelfth century), nasty started to make use of the different techniques terns) and creations representing floral motifs or would give birth to majolica, the famous Italian that had brought success to ceramic art in the Mid- revealing inscriptions on opaque white enamel. The ceramics of the Renaissance. dle East: Egypt, with its sintered siliceous pottery Arab artists were also distinguished by their use of decorated with blue and green glazes, Iran, Syria glossy ceramic. This method involves a double-fired In the fifteenth century, the manufacture of majolica and Mesopotamia with their alkaline glazes and opaque, white tin layer which is painted with metal expanded with the development of painting on trans- Byzantine pottery with its lead coverings. The Arab pigments between each spell in the reduction-fired parent covers. New colours were emerging: different artisans were also influenced by Chinese expertise, kiln. The gloss-glazed artefacts sparkled with me- contrasts of blue and green, orange, turquoise, black such as the stoneware of the Tang era and Song and tallic reflections in bronze, yellow and red. This was or purple-brown. A second glaze was sometimes Ming white pottery. an artistic technique that appealed to Arab potters used to add a touch of sparkle to the works, which from Iraq and which they would take with them could then be decorated with moulded patterns in Enticed and stimulated by these multiple influences, when they migrated to the west of the Arab-Muslim relief. From 1600, French tin-glaze pottery, inspired the Arab potters under the Abbasid dynasty devel- world. The same technique also finally arrived in by Italian majolica ceramics, officially changed its oped a style of their own. Two types of works were Europe via Spain, during the invasion of the Iberian name to “faience” and conquered all of Europe, de- being produced: matte pottery figures, stamped or Peninsula by the Moors. veloping specifically based on local craft creativity Dome of a traditional and know-how. The tin-glaze technique enabled bathhouse the production of deep white pottery (using a lead LETHERBARROW After only a few months in existence and positioned in aniche sector, and positioned onlyAfter months afew in existence Pastry hospitality and sector, catering founder - its Thomas Letherbarrow -gives in the behaviour and expectations of consumers and professionals in the of consumers in the behaviour and expectations Development has met with far from trivial success. Buoyed by changes success. met with trivial farDevelopment has from THOMAS the creation of tailor-made proper its the place. creation desserts PORTRAIT OF A CHEF The dessert conjurer on his services. on his calling establishments ofthe spirit and image the to while adhering creations, and seasonal kling refined spar designs and offers Letherbarrow team, his With customers. its among ference, adif make to ideas for searching or simply menus dessert their enrich to wishing hoteliers and teurs restaura chefs, includes and experiences culinary increase to seeks company young This 2015. May in cus of founded creation was Development Pastry desserts, tom-made and design the in Specialising Custom-made time at dessert me”. onto passed and he taught what for grateful be always I will me. for inspiration of source great a is Atherton Jason my career. in turns important most and fastest the Cary of direction the in London was one atRestaurant of Little Docherty under Atherton Jason with ing company. “Work own ofhis founding the in support solid him brought and experience his forge to also but passion his develop to him It led decisive. be to was Atherton Jason chef Michelin-starred with encounter His 15. age at Kingdom) United (the ter Colches in studies his he began chef, young mitted A his career. and com passionate chefs throughout starred these into bumping been has Letherbarrow meeting a by inspired philosophy A how gleanedfromrenowned chefs. adventure, whichhasitssourceinknow- the heightoftheirinvolvementinthis craze headlong.Asuccessfullaunch,at and Laura Aylott have met a promising as CharlesMathiassen,ElliottMcmillan withThom erbarrow atthehead,along passion - four young chefs, Thomas Leth Relying ontwokeywords-eleganceand opment was created. sums upthespiritinwhichPastry Devel the serviceofnewtrendsprettymuch experiencesat Drawing onhigh-quality ------amazement and satisfaction. and amazement generate to looking always and for challenges hungry team, the enchant constantly which challenges Daily or festivals. business for also and celebrities receptions, private for hand, own his by sculpted young the allows desserts new also through fully, himself express to chef customers of category second A 47 46 Portrait of a chef - Perspectives Interview I have a passion for pastries and all sweet things, Are you seeing the expectations of your 48 and I love the power of creative adaptation where customers change? And how do you see the 49 potentially existing techniques are just waiting to future? be explored. When I created Pastry Development, I When I decided to open Pastry Development, we THOMAS thought about how I felt when I invented a dessert, only had a few bookings. Today, it is clear that we about my own pastry design and creative signature, have undergone exponential growth. We have an thus giving birth to the slogan “Designed with flair, ever-growing waiting list for our workshops and LETHERBARROW created with passion”. This is a perfect reflection of various events. Festivals are also very demanding. my ambition to communicate the spirit in which my We finally have the chance to count on the loyalty team and I are working to my customers. of our very first customers.

More than a passion, Portrait of a chef - Perspectives What is your typical day like? With regard to our future, the key objectives remain a true calling. To be perfectly frank, no two days are alike. Gener- unchanged: the quality of the service and its unique ally, my daily activities involve exploring new styles, character. Also the programme for 2016 includes textures and techniques through which I can leave opening a cooking workshop and a hub (for ideas my mark on my upcoming creations. I prospect new or a place for group thinking) in London, but also customers, meet restaurant owners and managers, the development of our customer base outside the and share my ideas for their next menus with them. UK, without overlooking cookery demonstrations in In constant ferment, Thomas Lether- You can boast of a high-level career rich with What are the key points of your journey that I always work in a spirit of learning and continuous schools across the country and in exhibition venues. barrow lives his passion at 100 miles an experiences. What have been the key stages enabled you to move towards your post as improvement. I am also currently in Copenhagen with I am particularly looking forward to these events, hour. His profession is at the heart of his of your career? Development Chef at Pastry Development? Thomas Charles Mathiassen. There I am familiaris- and to discovering new skills and knowledge that I daily life and he knows how to take ad- I’ve always been a hard worker with demanding goals After having worked for starred restaurants or res- ing myself with the workings of Danish patisseries, encounter en route, in order to exploit them. vantage of every meeting and opportuni- and real ambition. I have had the opportunity to go taurants outside of London as a pastry chef, some while participating in the daily production of bread ty that comes his way. Cracking the whip, through many exceptional experiences which have of my chef friends who had seen my work asked me at Thomas’ establishment. I learn a lot there and having flair, learning, improving and re- provided me with a real education. Working with if I wanted to join their team because they were un- I will transfer this teaching to my teams upon my fining are the watchwords of this young Jason Atherton under the direction of Cary Docherty der-staffed or wanted to change the menu of the return to England. pastry chef. at Little Restaurant in London was one of the fastest restaurant to which they had just been recruited. and most important turns in my career. I really enjoyed this way of working as well as the The bespoke service you offer requires the To explain his passions, Thomas chose a freedom to create by relying on my own skills to ability to adapt to any test. How do you handle late afternoon in Copenhagen where he Winning Callebaut U22’s Chocolate Innovation Chal- design something unique. That’s when I decided to this chameleon-like quality? was working for a few days with a top lenge, then travelling to Ghana to study chocolate open Pastry Development by concentrating on the Continuous staff training, skill levels, concentra- class baker chef. This was an opportuni- manufacturing processes or working within this road down which I really wanted to take my career. tion and an excellent working environment are the ty for him to go over his career and share community, was a real revelation for me. A highly four elements that make this possible. Each of us is the reasons that made pastry his voca- formative experience that I will never forget. How did you come up with the idea of creating committed to working to the best of our abilities. tion and his future projects with “Per- Pastry Development? My team in Copenhagen is a true mix of experience, spectives RAK”. Being part of Tom Aikens’ team was a personal dream. I started a few months ago by relying on my expe- as is the team in England In every way, we all learn After studying his books and the dishes he creates, I rience in Michelin starred restaurants and my col- from each other and work well together. wanted to be able one day to say “I did that”. laborations with outstanding chefs. Over the course of this experience, I felt that a potential emerging You manage the content of the plate admira- Finally, the opportunity to collaborate, in Den- niche had not yet been exploited. Of course, there bly, but what about the dishes that showcase mark, alongside Thomas Charles Mathiassen at are companies specialising in pastry but they do not your creations? Meyers Bakery taught me a lot, especially the produce for the same customers. These companies The dishes that I choose to enhance my creations are authentic art of Danish bread and local pastries. do not meet the demands of evening dos and private not only my ideas but also my team’s ideas. When Thomas and I decided to pool our skills and ex- events. They mainly target restaurants, rather than I select the dishes on which I will present my des- perience and we now work alongside one another hotels or bars. serts, I review a range of aspects including style, in consulting and development. elegance, design, combination and number of items to be placed or even the very concept of crockery itself. I am sometimes too critical but I also think it is necessary, through the dishes chosen, to remind our customers of the extent to which we are able to adapt perfectly to meet their needs and expectations. MATTHIEU CELLARD RAK AROUNDTHE WORLD As well as being a photographer, Matthieu Cellard is also aphotographer, also being is as Cellard well Matthieu As a real personality. After 22 years of “images” as he calls calls he as of 22 “images” years After personality. a real it, his enthusiasm is contagious when he talks about his his about talks he when contagious is enthusiasm it, his and the world ofjob, fine dining that encounters he his has been a part of for the last 13 years. of for the last apart been has Food photographer! Food © Stéphane Leger © Stéphane 51 50 RAK around the world - Perspectives up and I felt the need to explore another path, that that path, another explore to need the I felt up and a big set- in I was on technique; work to portunity ofop me plenty gave studio the in My experience speciality? this chose you did why Cellard, Matthieu people. all, ucts, and, thatwhichisattheheartofit to expresshisloveforcooking,theprod of thesetwouniverseshasallowed him experience underhisbelt.Themerging 10 years in the studio, he has some solid began hiscareerinphotography.With Lyon restaurant),he lyonnais” (typical lin-starred restaurants and in a “bouchon internshipsinMiche the kitchen,several far fromthetree.Afterashortturnin fall stylist, itisnosurprisetheappledidn’t photo lab and a mother who was aphoto With afatherwhocreatedprofessional Scallop - - - by “word of mouth” and they call me up. call they and ofmouth” “word by around passed gets myname another, to leads tion one And naturally, introduc and determination. also As I it’swas saying, all opportunities about meetings, about? come encounters these did How ones. coming and up some as well You have worked some as with chefs, famous notably have who designers worked The for product and RAK. the plate, all in one. talented two Vavro, Alain and Dominique with mymeeting was way the along moment important Another success. culinary all of basis the product, the for merespect taught he all, above and, is truly what discover me helped He Tokyo). in restaurant Hilton star 2 2007, French (Best Craftsman) a former Chef at the de Ouvrier France (Meilleur met Chambru Sébastien I when case the was That intuition. upyour back can choice for meetings me. as happens, often And, anatural was world culinary The of independence. - Of course, this input isn’t possible with every Chef. Chef. every with isn’t possible input this course, Of see. to apleasure is This photographed. were they when as way same the in presented always are dishes some Nowadays, things. ofdoing way his modify we together, and, effort a joint becomes work the Chef, the with composition on the working are you When on tips presentation? any Chef a given ever you Have day. ofthe end at the human, than more Nothing head. go their to success let have who those are there then... and well-known less or somewhere restaurant famous a in they’re whether work superb do who and humble down-to-earth, remain able to been have who those are There Chefs. for true also is So, what for is teams. true their professionals other manage they way the in and kitchen the in both style, own their onehas each or female, male Whether human. they’re all, above because, variable, It’s very over-in an have to ego? flated reputed generally are who professionals the with like relationships you are What Chefs. the with and for work You 2. 1. Sardine Crayfish - far from trivial. trivial. from far It’s afamily. about it’s astory sometimes creations, their and ofaChef It’s story astory. the I’m telling orate staging. part, elab very a then and ambiances moments, seizing there, being without there Being establishment. an in ofimmersion amonth mean can it concerned, I’ma as and far publisher. team As a Chef their and skills, graphical ofwriting, amixture It is of skills. ofexperiences, It’s sharing a alone. you’reworking not means on abook Working adventure. it’s ahuman and As always, that’s the of magic my job, each time experience? this within of out get you did books What world. culinary the various to contributed have You personalities. diverse with work to interesting is it time, same at the but, exercise, astyle like it’s alittle because frustrating it’s abit that admit Imust Ileave. and... photograph the I take he wants, what he says presented, is plate The up not discussion. for is it ofthem, some With 2 - acquired. experience the and relationships human of terms in value immense the is afinding publisher.What withhas stuck me the most afterwards... only and, creation the then design, the with starting front, to back everything did we because ways several in experience, unforgettable an It was possible?” as product the to close as them keep and creations respectful most the into desires my turn emotions, these share best I can How cooking. my I plan way on the impact an have features special their all look, their mouth, Their same. the look ever fish two “No saying, was Sébastien Furthermore, aface. has fish a that showing of way a or bouche”, la à “L’O hearts. our to close really was that abook created we Chambru, Sébastien with example, for 2011, In 1 53 52 RAK around the world - Perspectives 2. 1. 1 Crayfish Pike Perch 2 it. Exploring and trying things is essential. is things trying and Exploring it. don’t we abuse sure enjoy. it’s make to up us to Then, can we that in, us draws that a be flavour can there eat, we everything in that, is interesting is What is. it what of aware very we’re And, eating. you’re what know to have just you McDonald’s, to kids my taking Ilike idea. the to closed be to There’sno need joint. food fast a at or supermarket the in find you know... you what “technofood”, enjoy Youcipled. can prin overly be to sense much make It doesn’t Both! gourmet? or gourmand more you Are product. the with tune in being is nature with tune in Being season. the of time at this good what’s them ask versation, acon start to easier is it it, do they how and do they what in interest in taking By farmers. the to talking markets, to going to Ilike me. to tant impor very is produce of return the Simplicity, it. that’s necessary, if pepper and salt simple, very seasoned, lightly lemon, of dash a olives, black few A again. chorizo the add you mid-cooking, and diced, already courgette, your Brown them. remove you then and sweat to them leave them, You brown chorizo. of slices us? with share some brown and to pan Take afrying insist... you If like you’d recipe a have you Do courgettes. with alot worked I’ve summer, this For example, dishes. seasonal together I throw ambitious, too anything Idon’t cook mine. like ajob do you when Ido. It’s important course Of cook? still you you? Do didn’t yourself, kitchen the in You worked once - - - still speaks for me. for speaks still However, I dations. don’t hide away and my work recommen by crossing, paths by relationships, human by accompanied out and carved is path for need the feel My it. for Idon’t so go don’t looking I recognition public though, Seriously, (smile). me... interview you I’m bad letting so My allergy’s pho your journalists? to behind allergic you Are tos? “hide” to about prefer you available Do you. information much isn’t There Mouth of a Pike Perch aPike of Mouth - - with professionalism, quite the opposite. the quite professionalism, with incompatible way no in is this And like. you ple peo with working than pleasant more nothing is there because adventure it’s human a that, yond Be delight. anew challenge, anew is collection now for and years each new RAK of with working pleasure the had Ihave plate. ofthe structure and colour shape, the and food the between action inter an is There customer. restaurant’s the and contents the between point meeting the is plate the because collaboration, It’sextraordinary an RAK? with ration collabo your characterise you How would - - - - I make an effort to fit the whole plate in (laughs). in whole plate the fit to effort an I make RAK, for course, Of element. each time, same the at and, dish whole the highlight to together; put is presentation the which in way the see to audience the Iwant part. main the becomes That composition. the to product, ofthe heart the to get to Iwant simple. very it’s fact, In often. quite asked I get a question is This plates? out the do you cut photos, why, your in question, last Cellard, Matthieu 55 54 RAK around the world - Perspectives ATLANTISPALM THE hotel complex covering 46 hectares. Luxurious and opulent, the hotel Luxurious hectares. 46 covering hotel complex Glorious charm and oceanic majesty Established in 2008, The Palm, Atlantis, a5-star in is Dubai, island water with adorned enchanting offers fairytale astunning setting HOTELS AROUNDTHE WORLD features. Fine international cuisine has pride of place pride with has cuisine international Fine features. 23 glittering, famous restaurants. famous 23 glittering,

Palm Island Source www.info-emirates.com : the “Presidential”, 220 m 220 “Presidential”, the experiences: exceptional seeking people of mands de the meet to well-placed are suites regal of types Four Gulf. Persian ofthe views stunning guests its offers rooms ofsumptuous range hotel’sThe wide ons inthecountlessgiantaquariums. guests canswimwithdolphinsandseali the largestinMiddleEast,where offered, suchasa17-hectarewaterpark, tion. Familyandthemedattractionsare the hotelaimstoofferluxuriousrecrea palace of oriental dizzying proportions, myth of the lost city of Atlantis. A modern inspiredbythecaptivatingocean ciously hotelinDubai(UAE)isdeli tis, ThePalm treefromtheair,Atlan looks likeapalm Island,which Located onman-madePalm “Grand Atlantis”, 429 m 429 Atlantis”, “Grand the bed; sea ofthe views unique its with derwater” offering 924 m 924 offering 2 . 2 2 ; and the “Royal Bridge” Bridge” “Royal the and ; of pure comfort the “Un the comfort ofpure www.pepr.com.au : Source ------sional stylists, offering stylish, sophisticated cuts. sophisticated stylish, offering stylists, sional profes by managed salons, gentlemen’sand hair ladies’ two offers also area relaxation ShuiQi The settings. design soothing and plush in offered gy reflexolo and aromatherapy Gonzales Bastien the with philosophies Not mention to technology. and science Western and traditions Asian skilfully blends staff hotel the years, 140 for cosmetics Japanese of foundation the Shiseido, Using lity. tranquil the enjoy and relax to methods natural of range awide guests its offers Palm The lantis, At spa, ShuiQi refined and elegant an Featuring ofShuiQi wellness at the service - - - - 57 56 Hotels around the world - Perspectives ican influences. influences. ican Amer South contemporary with cuisine Japanese traditional enhance to hesitate not does restaurant The combinations. of unexpected wave the surfs also UAE, the in reputation enviable and solid a forged has that name Japanese alegendary Nobu, vations. province,combining tradition and surprising inno Restaurant Chinese Best Award” from and fusion which offers “2015 the received also that restaurant Chinese the Yuan, by followed closely is Award”. Time Out Restaurant “Best Seafood Ossiano Dubai the received successively has restaurant the years, three last the Over seafood. and fish serves windows revealing marine biodiversity, primarily impressive its with brand, underwater prestigious complex’s most the Ossiano, variation. culinary and profusion guarantees hotel the restaurants, 23 of choice astounding an With creations. tasty tuous, sump producing chefs athousand by offered was cuisine its that ensure to fail not could hotel Palm the The Atlantis, choices, that playful and ornamental its to devoted has excess exhilarating the With - - - ti-flavoured cuisine. cuisine. ti-flavoured mul this about more explains hotel, the in tronomy Sascha Triemer Kaleidoscope. ofthe buffet international the and Levantine Lebanese the Locatelli, Ronda from experiences the Italian the around exquisite world: Steakhouse, the Seafire Palm The Atlantis, the of offer A guests identities of multitude other culinary Interview The world on aplateThe GASTRONOMY ATLANTIS-THEPALM VICE-PRESIDENT IN CHARGE OF SASCHA TRIEMER , vice-president in charge ofgas charge in , vice-president - - “Ossiano” Restaurant Seafood speciality speciality Seafood definitely feel that the city is my home, personally personally home, my is city the that feel definitely Today I there. me back lead always would my steps I knew so Dubai, liked always I have opportunity. unmissable an was This 23. Today has it restaurants. 18 involving adventure gastronomic ambitious of this start at the here be to challenge enormous an It was Palm. The Atlantis, complex, hotel ofastunning opening the for Dubai to immediately returned Ithen kitchen. main the and restaurants in Lumpur, Kuala I was put in of charge 160 chefs, 6 Hotel At Oriental the my Mandarin experience. Asian enrich to go to Malaysia to Iwanted competitions. gastronomy several and Years New and Christmas as such events numerous of coordination culinary the in participated Ialso kitchen. main the and rants of5restau charge in sous-chef executive as left and as of afame. I sous-chef my started experience first spotlight, the in been ever had I time first Dubai the was in Arab Al Burj the at experience first My home? sweet home your become culinary therefore Dubai The steps to Palm hotel. join Has the Atlantis, your retracing up ended you But Malaysia. Lumpur, Kuala in Hotel Oriental Mandarin for you a to left year work Dubai, at the Burj the at years 6 of experience initial an After foundation. a solid mycareer gave which achef, ofbeing fundamentals the Ilearned and techniques, European and of types different with contact me into brought This Italy and the Hotel Dorchester in Park London. Lane, in Merano in Hotel Palace the Hotel, Park Munich the job that offers I I received. did at stints the Hilton to responding Europe throughout many, Itravelled school and infinishing my Ger After apprenticeship achef? as path your on period ern hotels. What did grand you in West learn this Europe’s of some in worked you Palm, The Atlantis, of staff kitchen the joining Before - - - of openness, flexibility and intuition. and flexibility of openness, lots requires My post same. the are days job. No two my about thing exhilarating and interesting most the that’s And day. each of end the to get we when victory adaily and do. It’s challenge amajor they as well as not function could restaurants our positions, suitable in professionals good with team well-chosen a Without me. behind working people many are There ofarea This is the above Atlantis. all a of story people. gastronomic ofthe success and running smooth the for responsible solely not am I However, morning! every early very in dive to prepared be and organised really be to have you feet, your drag can you 480 where and restaurants apost not clearly is This chefs. skilled highly other prestigious 23 oversee to bility responsi it’s great a Obviously ofit. proud very Iwas you? to mean appointment the in chefs this did What The Palm. 480 Atlantis, luxurious manage you and gastronomy of charge in president vice the now Youare innovations. gastronomic new continuously develop and learn to me allows this and different, all ofcuisines, a range I At the am Atlantis, in of charge the of management perspective. a culinary from but also emotionally, and - memories. ofeverlasting acreator and surprising Incredible, be? they would what words, a few If you Thehad in to Palm just Atlantis, define brands. our for forms various in develop can we that volumes significant have to ability the is advantage distinct Its Palm. to of most luxury The of in Atlantis, our restaurants décor and design line, stylish aparticularly bring to us It enables Dubai. in well-known already is it though al chance, by it choose didn’t We yes. Absolutely, hotel? the of splendour of standard breathtaking the meet it does - restaurants that you use the all in porcelain almost RAK Venison Carpaccio - 59 58 Hotels around the world - Perspectives

In you opinion, what makes RAK special? Having an excellent product alone is not sufficient 60 Interview The porcelain industry is dynamic, creative for success. We established an extensive network 61 with limitless possibilities. So when RAK Porcelain of partners in more than 135 countries who could was incorporated in 2005 our vision is to be a world provide quick availability at a local level in their RENU OOMMEN leader but we were in a market which has been domi- Countries. nated by players who were 100+ years in the industry. CHIEF MARKETING OFFICER Being a relative new comer, we had the advantage Most importantly, we are an organization which RAK PORCELAIN LLC. of being able to establish a state of art plant with works on Customer needs in term of development the latest available technologies. Products were cre- of products and customization backed by excellent ated with leading tableware designers who closely service levels. These are the vital factors which has work with International Chefs and have an in-depth made RAK Porcelain a brand to be proud of and “I consider myself as the voice knowledge of Chef needs of highlighting his creativ- preferred product specified by leading hotels of the RAK around the world - Perspectives ity. RAK Porcelain products are beautiful to look, at world as we celebrate the 10th year of success. of our valued customers.” the same time sturdy to use and subtly blends in the background when decorated with food to ensure an immersive dining experience.

Could you describe your position at RAK Could you describe your career & experience What hobbies or interests do you have out- Porcelain? prior to joining RAK Porcelain? side of work? The role of Chief Marketing Officer is pivotal to an I am associated with RAK from day one of my ca- I am an avid biker. My Harley Davidson occupies a organization. If I would have to define my role then reer. Joined RAK in 1996 and during my 19 years pride of place in my heart and it gives wind in my I am a facilitator, who identifies and transforms the of career I held various positions in the capacity sails and riding it takes me away from the routine of market needs to create products that can sustain and of International Sales & Marketing Executive, Area everyday life to a different world. In addition to the grow on the current and fast phased future changes. Sales Manager, Sales Manager, General Manager and bike, I am a keen follower of the automotive industry To channelize and motivate the people to reach every as Chief Marketing Officer in all the divisions of and high end cars which gives the owner a sense of markets segment and to optimize the production to company right from Tiles, Sanitary-ware, Faucet and power and control of the wild. have an excellent quality and quantity off take and Tableware and gradually grew in ranks to be a senior thereby align the mission and vision of the organi- member of the RAK Ceramics Group. Being a hardcore music lover, Hi fidelity audio vid- zation in line with Customer needs. eo equipment’s that gives an immersive experience What do you love most about your work? energizes and recharges me every evening after a I also consider myself as the voice of our valued I must say travelling and meeting people from differ- hectic day at office. I keenly follow the latest trends customers, as I believe they are the one who finally ent cultural backgrounds and enjoying the various and launches of all high tech Audio video systems define who you are among the choices available in the cuisines I come across as it helps in defining the and mobile gadgets. market. They are the winds of change which we are product development strategy, which is a key to any tuned in for defining the strategies of the company successful business in the HORECA service industry. These are some of my passions that motivate, refresh to be a successful business partner. The people I meet, the talks that we share over a cup and recharges me each day. of tea or coffee, the ideas exchanged across a dinner table has always given a very positive out come in defining the strategy and in leading the company to the path of success.

If you had not been working in this field, what would you have liked to do instead? Sales & marketing has always been strength and my prime interest. If it had not been in the Ceram- ic Industry I probably would have been either in Electronics or Automobiles industry. Both Electronic gadgets and high-speed automobiles are my other favorite interests and passion that excites me. FLORENCE’S CONVIVIUM An exceptional culinary experience culinary exceptional An RAK AROUNDTHE WORLD of cuisine, type two offering concept bold Renovated and modernised 10 ago, months Florence’s Renovated and modernised Convivium restaurant seduces its guests thanks to a thanks guests its seduces restaurant Convivium and gourmet, to satisfy the shrewdest and most and most the shrewdest toand gourmet, satisfy demanding palates. demanding bistronomic 63 62 RAK around the world - Perspectives Source Charm and tradition wwwtavoladelmondo.com : establishment is banking on regional tra establishment isbankingonregional being openforoverthreedecades,the cently renovatedand modernised, after restaurants.Re good asthebestItalian the Conviviumrestaurantiseverybitas the Ponte Vecchio and the Pitti Palace, della Repubblica,theDuomo, the Piazza tourist crowdsthatcongregatearound fromthemain city ofFlorence,away Located inthesuburbsofromantic - - Italian dishes. Italian to stow somuchstrengthandpersonality aromasthatbe discover thesetypical those comingfromoutsidetheregionto of ent their stages lives, and encourages have beenwiththemthroughthediffer that flavours the nostalgia, and emotion nativestorelive,with vites transalpine in It identity. culinary reaffirmed its to ditions toprovideevenmoreaddedvalue - - - erful and dishessuch asflavoursome erful boarand olive pow Meat-wise, polenta. asweetcorn by companied ac flan octopus soup) and (Tuscan ribollita a even on top, or poured sauce de Segoni Brodetto famous the with chickpeas, ofpuréed on abed ravioli cod stuffed recipes: vours are astonishing honoured with fla Seafood Segoni. chef, by Béatrice the ingenious behind left be concocted recipes appetising however, and exquisite the with not, will lovers fish and Meat ingredients. and products made locally best the to priority giving and feasts seasonal by inspired menus, showcase fresh offers notably establishment The wine). and champagne (40%French labels thousand a with bar wine a by together brought 1980s)the in mo skilfully Mature Massi and Razzolini Paul fathers, founding its of professionalism the with keeping (in bistro nomic gastro is a 5-star theother and section dining fine a is side One on. itself prides it duality gastronomic the by apart itself sets restaurant Convivium The cuisine Dual-natured - - - - - with ingredients are the main pillars. main the are ingredients with meticulously working and balance ofwhich cuisine real and essential of sublimation on the rely skills as career a her.behind stylist and Known loved, her her left having 10 years, for just the in hard working been has chef passionate this region, Marche the from Originally region. Tuscan the in sionals profes talented most one ofthe be to considered is restaurant, Convivium at the chef executive goni, Se Béatrice Florentines, by respected and Known Segoni in command at the restaurant andSkilled chef respected Béatrice these celebrated mushrooms. to dedicated menu whole a is there lovers, truffle For on offer. are hamburger, pigeon or even pears, wine-poached with cheeks veal braised pappardelles, Ponte Vecchio Ponte - - Source wwwtavoladelmondo.com : 65 64 RAK around the world - Perspectives 66 67

RAK AROUND THE WORLD WHEN DESIGN RAK around the world - Perspectives BECOMES REALITY For its entrance into the world of cutlery, RAK Por- celain wanted to offer a complete range, in perfect harmony with its porcelain tableware collections. For the design to be fully conveyed, the importance of the manufacturer’s role must not be underesti- mated. Communication between the designer and the manufacturer becomes a synergy that benefits the quality of the end product.

Naturally, RAK Porcelain opted for one of the oldest and most reputable cutlery manufacturers. Beyond the mechanical dimension lies a real know-how in which the human dimension still plays a leading role. To ensure that the finishing touches are of the highest quality, throughout all stages, tradition and experience are indispensable to make sure the final product lives up to the design. teaspoon, cake fork, etc.). fork, cake teaspoon, - and cutlery fish (e.g. cutlery - table dessert cutlery to the They according of size are created the cutlery required. is range the in piece each to responding cor dies cutting ofthe number the range, the for required models Tothe models. produce different several from (fork,tablespoon) ‘references’ several produce to used be will piece shaped roughly This a blank. tonnes) of 100 to to 150 produce (pressure press a using cut is steel of sheet the all, of First quality. desired the meets composition its and lery cut the for desired thickness the has steel This coil. steel or a stainless ofmetal asheet with starts It all way. own its in important is chapter each storytelling; like is Manufacturing metalFrom to the table - - perfectly aligned tines. aligned perfectly obtaining thereby steel, on the stress the reduce to as a way such in planned always is tines out Cutting tines. outer the by followed first, cut is tine central the press, powered aweakly Using cut. be also must out the the shape, tines cutting After same process. the undergoes fork the ofrolling, exception the With pattern. same the using models several producing by reduced be can dies ofcutting number the Forproductions, some die. cutting adifferent requires model ofeach article Each tonnes. up 80 to of apressure under apress outusing cut is model the of pattern final the means which trimmed, is it size, right the to rolled been has blank the Once width. appropriate the obtain to used be will cylinders steel two part, For aroller. this through it passing by widened therefore Itis spoon. the of mouth the cut to enough wide be must blank ofthe part upper The 3. 2. 1. Blanking mould Embossing Polishing 1 3 2 calibrated to perform a very precise operation. Seven Seven operation. aspoon. polish to precise required are machines very a perform to calibrated is machine Each machines. polishing of atrain using automated, entirely It is cutlery. ofthe faces rear and front the ofpolishing consists stage second The models. onthe pending de ones the who are apply or finish, matt the shiny They polishers. of manual skill and experience the to ofThe polishing the final thanks edgesis performed cutlery. ofthe contour the follow faithfully bands polishing the that such is operation this forming fine-tuning ofthe calibration ofthe machines per The smooth. perfectly cutlery the make to applied be will grain fine increasingly an of belts polishing Three sides. the polish isto step first The polished. be must cutlery the stamped, been have they Once cutlery. onthe reproduced automatically be will die the on patches rough any because flawless be absolutely dies must these of polishing The final it. upon engraved perfectly be must pattern, orative dec the case, on the depending and, model’s shape The perfect. is dies flattening the of finish the that important It is result. desired the to precisely spond corre and adjusted perfectly are die ofthe elements different the that vital It is essential. is tool’sprecision the correctly, performed be to operations For these each for necessary is die model. ofeach article double A pattern. decorative its of complexity the and article the of size the on depending tonnes 800 and 200 between varies sure shapeas Pres final aswell anypatterns. decorative the create will press The stamping. the comes Next - - - - - www. rakporcelain.com www. www.rakporcelain.eu 23 from starting collections cutlery RAK the Discover durable. is and cleanly cuts it so blade’s the hardness increase to order in quenched then and heated is steel the For knives, features special their and Knives chosen. as packaged and trolled con quality then are They them. clean to machine removal agrease in one, one by carefully, placed is then is stage thecomplete, cutlery final Once this rd October on: October Steel bar heating

- 69 68 RAK around the world - Perspectives manufacturing standards. exacting most the meets that a brand of guarantee the with tastes their suit to bathroom their arrange can customer every that so emphasis special given bath in player key a been has design start, the From equipment. room itself made has AMICS CER AK R thewith tiles. wall of harmonise the aesthetics fittings and elements sanitary the of design ambience, the role, functional its Beyond ofprivacy. aplace and identity of reflection a is It home. the in right own its in room a living become now has bathroom The comfort and Aesthetics RAK CERAMICS BATHROOMS BY - local authorities. local and restaurants hotels, for solutions providing sets decorated accessories, decorative and technical as well as trays, shower bathtubs, bidets, toilets, er), design column-mounted, basin, (integrated sins ofwashba ofmodels anumber including elements a produces vast range of CERAMICS bathroom RAK 1 - - an impeccable and unique finish. unique and impeccable an element each give to systems spraying computerised and accessories, produces which of one kilns, five have units two The worldwide. markets Group the day, per which produced parts 12,000 70%of the Khaimah Al Ras its at than more cover units production two where plant produced are accessories room bath and ware sanitary CERAMICS’ of RAK Most 2. 1. collection CORNER EVOLUTION O PULENCE collection 2 - product longevity and optimum customer service. customer optimum and longevity product customers its guarantees which manufacturing quality and innovation of forefront the at is RAK KLUDI teams, technology. With its qualified highly German in best the of example perfect the is RAK and KLUDI ergonomic technical Combining qualities, equipped is AK R KLUDI technology. European latest the with criteria, quality demanding Toand markets. South Eastern Asian meet the most Ras-Al-Khai in Middle located the in growth rapid the to respond to ma strategically is AK R KLUDI ceramics manufacturer. and the world’sfittings and kitchen largest sanitary of manufacturer German a high-level of qualities technical the together brings company The keting. mar and manufacturing design, in players leading two between of a synergy result the is RAK KLUDI more thanFittings, accessories just NOVA collection - - DIANA collection 71 70 RAK around the world - Perspectives ALONGTHE WATERFRONT CULTIVATES GOURMET FOOD SEA PAVILION HELSINKI’S is builtonpontoonsthatrise onemeter sible fromlandorbyboat,therestaurant dowed, therestismadeofcopper.Acces Three quartersofthestructureiswin andthequays. the Eläintarhanlahtibay 400 m²,offersabreathtakingviewof The circularbuilding,withanareaof ion) restaurant. is hometotheMeripaviljonki(SeaPavil The building,designedbySimonFreese, Centre andtheWorkers’House. port, capital’s in front of the Convention hasbeenmooredintheFinnish metal Since lastApril,alinermadeofglassand

- - - of thestructuresocustomersarenotdis floating these “foundations” thatassuresthestability of assembly meticulous above thesurfaceofwater.Itisthis ing experience. cation. This is most definitely a fine din that emanatesfromthisexceptionallo magnificence of air delicious the to add niture andthesophisticatedtableware up withaseaview,theminimalistfur by the360°panorama.Thetablesset a generousspace,furtheraccentuated terrace, butthebrightinterioroffers This newestablishmentdoesn’thavea turbed bythebackwash.

- - - - Wines from all around the world. the around all from Wines well as Hungary, and New Zealand. and Africa South Chile, as Australia, Spain Italy, France, from come blanc or noir, The nectars Merlot, Syrah… Sauvignon, gris, Pinot list. champagne and wine generous the from aselection with meal your You accompany can caramel. chocolate white its with ding pud frais fromage or the gourmand café the tween beef or sauce spicy be a choose can you For dessert, with thyme. with brisket fish white roasted between course, amain as and, sauce, seaweed with pastrami asalmon and soup pepper black and ofcarrot cream between astarter, as choice, the Ita menu. offers or as carte àla ordered be also menu can lunch The Classic”. “The and Pavilion” “Sea “Theatre”, names the under menu, on the appearing specialities the around based menus three offers establishment The Nordic touches finishing the add authenticity. to committed is amenuto that gourmet, and fine Desserts, seasons. the with tune in vegetables, Fresh changing dishes, the accompany berries sauce. and fruit calvados in confit duck a as well as ragout, pork braised rillettes, lamb offers and However, the chef hasn’t forgotten about meat lovers bouillabaisse. ofthe tion interpreta or a Finnish horseradish with pikeperch the sea sauce, and rivers: smoked tartar with salmon from produce to ode an also are courses main The char. in Arctic ginger or scallops fried the salty-sweet the with vies brioche tomato its with herring Baltic the starter, a As dishes. based shellfish and fish in specialises which kitchen, restaurant the manages tolat Oy, one of institutions, Helsinki’s gastronomic Graniittiravin the at chef former Helenius, Marko to authenticity given Priority

flavours

- - - - allow for the organization of “key in hand” events. hand” in of“key organization the for allow tion Paasi the hotel, centre, Scandic the theatre) city conven (thePaasitorni establishments neighbouring with established Partnerships convention… a even or banquet awedding, for entirety its in out rented be also but can it 170 diners, seat can restaurant The orDinner for abanquet two - ambassadors of the excellency of . ofFinnish excellency ofthe ambassadors delights, ofNordic promises to response in a table, reserved already have people 000 13 opening, its ter Sunday, to Monday af months afew Just from meals. evening and lunch for open opening, its since down ofslowing no sign shown have bookings tablishment’s The es success. is flourishing enjoying Meripaviljonki - - 73 72 Hotels around the world - Perspectives FROM TO FINE DINING closed instantly uponhis death in 1978. ’s of branches 1,500 the request, Gold’s At hamburgers. offer restau to chain rant first the Wimpy’s, created Gold action. into Gold Eddie spurred hero new this of success resounding The famous sandwich. the of worshipper a French), in (Gontran Wimpy cartoon, Popeye the in character new a to thanks America, North throughout spread to started burger the Yet it was not until 1931 that knowledge of er wasthe flagship food. of Uncle Sam and Hamburg, the hamburg the Atlantic sealink between the country Halpag, the On world. new the to grants United mi with century the nineteenth the in States in arrived burger the burg, Ham of port German the from Originally andIn ahalf, nearly acentury from its status as a mass fast-food amass to as aregular on status its the most carefully from The burger welcome is at table every CULINARY TRENDS composed gourmet menus. gourmet composed the burger undergone has amajor refinement - - - - up with concept of fast food when, togeth when, food fast of concept with up came first They stage. the take to Richard, the Macdonald brothers, Maurice and Meanwhile, it wouldtakeuntil 1937 for “M” aroundthe globe. famous the exporting started then owner new lucky The Krok. Ray businessman to rights its and brand their sell to suaded in 1952the Macdonaldbrothers wereper 1961. Despite the success of their formula, dozen franchises followedbetween 1953 and A California. Bernardino, San in 1940 in restaurant McDonald’s first their side the cinema in Pasadena. They opened set up a stall selling takeaway burgers out they emigré, Irish an father, their with er - - -

71 75 7074 RAK aroundCulinary the trends world - Perspectives

mit of 1,000 burgers available every day. Daniel Although tasting a hamburger designed by a top 76 Boulud, chef (three stars) and owner of DANIEL, chef is obviously a memorable sensory and taste 77 Café Boulud, DB Bistro, Bar Boulud, Boulud Sud experience, the price can be pretty unforgettable and DBGB, created the “Piggie Shak” consisting too. Today, the most expensive hamburger in the of beef steak with BBQ Pork from his DBGB res- world, the “FleurBurger 5 000”, sells for €4,450. taurant, with a jalapeño mayonnaise, Boston Appearing on the menu of Fleur in Las Vegas, it lettuce and cabbage in vinegar mustard. David is made of the famous Kobe beef and topped with Chang, chef and owner of the Momofuku res- foie gras and black truffles, served on a truffle taurant chain, invented the “Momofuku Shrimp brioche and topped with a truffle sauce. The se- Stack”, based on a cheeseburger combined with cond most expensive burger in the world is some

a grilled and smoked shrimp paste, with Momo- way behind at nearly €1,600. This is what you will Culinary trends - Perspectives fuku Hozon sauce, Bibb lettuce, pickled onions need to fork out to try the “Glamburger” at the It means eating quickly, tickling your taste buds and salted cucumber. Andrew Zimmern, chef and Honky Tonk restaurant in London. This burger is with something soft, sweet and salty. The hambur- co-owner of Cantine Andrew Zimmern and pre- also made with Kobe beef, New Zealand venison, ger puts all the jaw muscles to work... and you can senter of Bizarre Foods on the Travel channel, de- Canadian lobster, brie with black truffles, Beluga even eat it while walking! .... Which is lucky, be- signed the “AZ Cabrito Butter Burger” made with caviar, glazed with maple syrup, smoked cause New Yorkers are always on the move. The cri- a goat steak, herb butter, roasted tomatoes, grilled duck egg, matcha mayonnaise, champagne mango sis has promoted the emergence of inexpensive and onions and a sweet marinade. Meanwhile, Daniel juice and grated white truffles, served in a brioche quick food. There is an absolutely key social link in Humm, chef and owner of Eleven Madison Park embellished with gold leaf. relation to the Burger,” explains Alain Ducasse. and The Nomad, created the “Humm Burger” a variation on the cheeseburger, made with gruyère When the burger becomes gentrified, the price of For his part, the Toulouse chef Michel Sarran, who and embellished with smoked bacon, celery, Bibb delighting the palate can also be pretty spicy. holds two Michelin stars, was also invited to draw Lettuce, truffle mayonnaise and fresh black truffle on his inventiveness and culinary sensitivity to shavings. Lastly, the sole female representative, design a hamburger for Tommy’s Coffee, a popular Avril Bloomfield, chef and co-owner of the Spotted diner in the outskirts of Toulouse. Like an invita- Pig, The Breslin, The John Dory Oyster Bar, Salut The gourmet hamburger takes on Revisiting the burger, a rite of tion to go on a journey, the sandwich was named Taco and Tosca Café, offered the “Breslin Burger”, the finest palates passage for top chefs “American Burger with flavours from elsewhere”. made with a Breslin beef steak, smoked bacon, “Michel Bras has shown what he can do with his English cheddar and cheese sauce. The traditional hamburger recipe is universal: two So, although traditionally offered in fast food and restaurant Capucin. It is difficult for a starred slices of brioche, a burger, a few leaves of lettuce, popular restaurants, the hamburger has gone up- chef to set out on an adventure because we have sliced tomato and gherkins, cheese and a sauce, market and is no longer unwelcome on the presti- an image to defend that is not exactly compatible ketchup or mustard to link the different ingre- gious menus of the most famous restaurants. For with the burger market. Tommy’s Café makes bur- dients. If this basic combination is the cornerstone top chefs, revisiting the hamburger has become a gers using a recipe created by Michel Sarran. But of the success of this legendary sandwich, it is no rite of passage to be both respected and feared. it’s not Michel Sarran making burgers for Tom- longer the only one with citizenship rights. A host Creation, from a standard product known to all, of my’s, that’s the subtle difference,” says Sarran. So of ingredients, from the finest and most sophisti- a curiosity, a rediscovery ... a masterpiece. A test what is the recipe for this creation? A flour bun cated to the most unusual and innovative, are now that enables chefs to express all their culinary art containing a Wagyu beef steak (a very tender and being incorporated into hamburger recipes. Foie and creativity without necessarily relying on the tasty marbled meat), wasabi-ginger mayonnaise, gras, duck breast, steak, lamb, crepes, truffles, ca- most luxurious and sought after ingredients. daikon radish, mimolette cheese, shiso leaves, let- viare, pesto, tarragon, basil, coriander... these are tuce, tofu and onion sprouts. just some of the refined ingredients and flavours Alain Ducasse, the famous 3 Michelin starred Mo- that can be found in this sandwich. These original negasque chef, didn’t hesitate to include the bur- Another example - to celebrate its tenth anniver- gourmet burgers have worked their way into top of ger on the menu of his New York establishment, sary, Shake Shack, a New York burger institution, the range establishments, starred restaurants or Chez Benoit. He serves two versions: a classic bur- invited five top starred chefs to come and create even food-trucks, street vans that seek to innovate ger, with medium-cooked marbled beef, and the their signature hamburger, to be offered in the to create difference. If the original, tasty fast food “Big boudin burger” - as the name suggests, made restaurant from 9 to 13 June last year, with a li- product was a massive hit with all its consumers, with boudin (blood pudding) - which sells like why wouldn’t its refined and elaborate counter- hotcakes. “The hamburger is an institution, part part be just as popular? of New York’s mythology. The crème de la crème of the catering sector meets in Milan in meets sector catering the of crème la de crème The October, at one of the sector’s major events: the Host International HOST 2015 HOST restaurants, cafés) sector have an in appointment Milan, 23 to 27 Top of the Ho.Re.Ca professionals and industrialists (hotels, Hospitality Exhibition 2015. Exhibition Hospitality EVENTS expected inthe 14 pavilions of the inter exhibitors from about 48 countries are the Planet,EnergyforLife”.Nearly 1,800 Exhibition, withthekeythemeof“Feed place atthesametimeasUniversal the 39thiterationofthiseventistaking SIC (International CoffeeFair). SIC (International withthe privileged placeintheBiennial among thenation’s drinkswilloccupy a lifestyle,this“queen” ment oftheItalian And because sionals. coffee is akeyele receive 135,000 visitors, industry profes andexpects to to promote“MadeinItaly” Economic Developmentaspartofitsplan is receivingsupportfromtheMinistryof most representednations.ThisyearHost along withItaly, Spain, SwitzerlandandtheUnitedStates, fairinMilan.Germany,France, national In an exhibition space of over 100,000 m trends culinary International of course, will bethe 2 - - - , crockery, table linen and silverware. and linen table crockery, or interiors, layouts window shop in trends emerging showcase will area This tableware. and decoration to dedicated be will macro-space third The etc… fort, com elegance, Design, found. be can etc. chocolate, around revolving everything where is This machines. espresso and bars tea, coffee, to linked be sector will cream the -ice Similarly etc. cafés, self-service canteens, company owners, or restaurant manufacturers accessories ment and equip industrial as space same the share can cialists rub will sector spe bakery so catering, professional with shoulders bread-pasta- The spaces. macro three in them grouping by created sectors, tween be synergy the be will 2015 fair ofthe novelty The Streamlined spaces - - - - 79 78 Events - Perspectives Coffee colour Other gourmet events

Italian espresso, Turkish coffee, French coffee or Another event not to be missed is the world cham- Anglo-Saxon Filter coffee… The “little black” is un- pionship of confectioners-ice cream makers-choc- doubtedly one of the most popular hot beverages in olatiers, sponsored by the International Patisserie the world. And the place to keep up with new trends Federation and held for the first time in Italy. Teams is the SIC, the International Coffee Fair, which is, from 16 countries will pit their talents against each naturally, taking place as part of Host, which means other. Italy, France, Greece, Spain, Turkey, Austria, it can double its exhibition space compared to 2013. Poland and Romania representing Europe; Japan, Roasters, importers, manufacturers of cups, ma- Thailand and United Arab Emirates representing chines and accessories, will be presenting the latest Asia; Algeria and Tunisia representing Africa; and trends, such as the emergence of a terroir concept, Chile, Peru and Mexico representing the Americas, similar to that of wines. Exponents of “Latte Art” will produce gourmet sculptures, using chocolate, (the technique of producing designs or patterns in sugar, chocolates, ice cream, etc. coffee foam) will compete in the Milan Latte Art Challenge. Finally an exceptional “barista”, the as- Visitors can also attend the 14th year of the Euro- tronaut Samantha Cristoforetti, will be presenting pean Pizza Championship. 80 participants will be the “ISSpresso” machine, used in the international competing. space station in a gravity free environment. With such a profusion of events and virtuosity we are hoping that Host 2015 will be a record success. A meeting place for professionals and gastronomes who are keen to take the pulse of the industry and enjoy the world premier of the latest market trends. Editor RAK Porcelain Europe S.A.

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