Luxury Hotels


Now this, above, is what Girlahead really calls a ‘strong vegetarian dish’. It’s Peruvian chef Diego Oka’s Anticheros,  namely jumbo asparagus, portobello mushroom, caulilini, Peruvian potato, choclo with antichera, ocopa and chimichurri, at La Mar by Gastón Acurio  at MANDARIN ORIENTAL MIAMI. Eat outside, on the restaurant terrace. Still beautifully warm, toast the sunset in Quilt Cabernet Sauvignon 2019 Napa Valley. Watch the steady stream of joggers and runners doing the round-island circuit….

If Acurio flies the Peruvian flag, Argentina’s is held high by Mauro Colagreco, whose name seems to be, well, everywhere, in awe and also with universal praise.  In Dubai, regional One&Only boss Olivier Louis says there are two types of Michelin chefs, the ‘statement’ ones and the more-thoughtful business ones. Yannick Alleno, who has been with One&Only since the brand’s childhood, introduced Louis to Mauro Colagreco and he got him signed before fame arrived.  The Argentinan’s food at ONE&ONLY ROYAL MIRAGE attracts Dubai’s serious foodies. At the resort’s Célebrités, and at its Beach Bar & Grill, savour, say,mahi-mahi ceviche, followed by 120-days grass fed 300g Argentinian ribeye – with grilled vegetables, and Trivento Reserve Malbec 2018 Mendoza.

Sometimes a celebrity name is not required.  Products fill the job. At breakfast at BVLGARI HOTEL LONDON. there are both salted and unsalted butter wraps. Netherend Farm in Gloucestershire has been churning away since 1936 and their butters have taste.  The hotel, by the way, has new-luxury style.  Breakfast runs from seven until NOON and the coffee is superb, and warm mini-baguettes, in a linen-lined metal pan, are addictive. With butter.

On Regent ships, the best breakfast breads are baked-on-board pumpernickel, with lots of sunflower seeds.  One of the many symbolisms associated with sunflowers is love. To be more materialistic, turn to pineapples for luxury and wealth.  The pineapple is also logo of Preferred Hotels & Resorts.

In Taiwan, pineapple cakes are said to hold the secret to prosperity, and Yam Lok Hin, pastry chef of MANDARIN ORIENTAL TAIPEI, fills his afternoon tea goodies with two different types of locally produced pineapples to create a delicately layered texture in addition to the rich and creamy crust.

And so, what’s the secret to motivation, which of course leads to prosperity?  Let us hear Anne Golden, here: