Wellness & Spas

FOOD GALORE

Dining evolves – at Heineken-owned HOTEL DE L’EUROPE, AMSTERDAM, traditional haute cuisine has been replaced by largely-plant 42-seat Flore – chef Bas van Kranen’s signature is vegetables of the day, with at least 25 varieties (Nicemakers’ design includes the main carpet shaded from soft grey as you enter through to, by windows over canal, water-coloured, and main decoration are ceiling-hung metre-radius angled discs painted as clouds). Also, the hotel’s all-day brasserie, over-canal and with, down 14 wood steps, a barely above-water pontoon terrace, is now called Marie, honouring the first Mrs H.

We’re seeing special events becoming more fun. At Dorchester Collection’s HOTEL BEL-AIR, Wolfgang Puck hosts an end-of-summer party on the hotel’s sprawling lawns on 6th September. It’s a backyard-style barbeque and those helping him at the charcoal include Argentinian maestro Francis Mallmann and California’s sourdough legend Nancy Silverton.

And in Las Vegas, BELLAGIO hosted legends Thursday 17th August 2022, at the 2022 Virtuoso Gala. Over 4,000 diners in one column-free venue – see above – speedy timing and faultless service. The menu was Peach and tomato salad, Short ribs with Summer squash, chanterelles and sweetcorn purée, La fraise with Harry’s berries marmalade, vanilla mousse and almond-lemon cake. Wines were Charles de Fère Cuvée Jean-Louis Blancs de Blanc, Pieropan Gargana Soave Veneto, and Amavi Cellars Cabernet Sauvignon Wallla Walla Valley WA.

Accor’s Sébastien Bazin received Virtuoso’s Luminary Award. Hotelier of the Year was Valentina De Santis – GRAND HOTEL TREMEZZO & PASSALACQUA, Lake Como; best hotel was GLENEAGLES; best new or re-imagined hotel, CHEVAL BLANC, Paris; best innovative guest experience ONE & ONLY GORILLA’S NEST, Rwanda. Sustainability awards, presented by Jessica Hall Upchurch and her two sons, Clay and Benji, went to SIX SENSES LAAMU, FOUR SEASONS RESORT LANAI and to &Beyond.

And the party went on and on, just as all parties should… Listen to words of wisdom from Six Senses CEO Neil Jacobs: