Tag Archive for: legendary

BUGATTI Eyewear
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BUGATTI y el legendario diseñador óptico Larry Sands lanzan la primera colección de gafas Bugatti

BUGATTI y el legendario diseñador óptico Larry Sands lanzan la primera colección de gafas Bugatti

Lanzado en un prestigioso evento privado en el hotel Principe di Savoia en Milán, Italia, Collection One reúne la esencia de la marca Bugatti como el pináculo en lujo, rendimiento y diseño de automóviles con el genio de Larry D. Sands, un pionero del pensamiento libre en el espacio de la moda óptica.

 

El conjunto de nueve estilos que consta de 37 piezas disponibles en diferentes materiales, que incluyen paladio, plata de ley 925, fibra de carbono y ébano de Macassar, combina herencia con modernidad, brindando una identidad visual que es estimulada por lenguajes de diseño icónicos pasados ​​​​y presentes de Bugatti, pero reinterpretada en forma estética óptica contemporánea que encarna el mundo del mañana. Inspirándose en la visión de Ettore Bugatti: “Si es comparable, ya no es Bugatti”, Collection One captura y transfiere con éxito los valores fundamentales de Bugatti a piezas de gafas exclusivas que están a la vanguardia de la moda, creando accesorios deseables y lujosos. Dichos sellos distintivos solo pueden ser imaginados, formados y luego realizados completamente por un verdadero líder en su campo respetado,

Decir que Larry es un creador de tendencias en el mundo de la moda óptica sería quedarse corto; su carrera, que abarca más de 60 años, es legendaria y ayudó a dar forma, crear y ejecutar una gama increíblemente amplia de piezas y colecciones de anteojos para las principales casas de moda y marcas de anteojos.

“Cuando recibí la llamada de Bugatti, me sorprendió un poco, pero que el fabricante de automóviles más poderoso y lujoso del mundo se acercara para crear sus gafas fue un honor”, ​​dijo. “Todo lo que hago es inesperado, y Bugatti Eyewear es uno de mis trabajos más inesperados hasta el momento. La expectativa es enemiga de la creatividad”.

La síntesis creativa entre Larry y Bugatti para crear gafas que se mantuvieran fieles a la visión de Ettore tardó dos años en completarse. Aprovechando la alquimia que puede surgir cuando dos visionarios pioneros trabajan juntos, Collection One va más allá de las normas y límites de diseño actuales.

Se desarrollaron y emplearon materiales y técnicas de fabricación nunca antes vistos en la industria de las gafas para crear la Colección One. Cada pieza está meticulosamente elaborada en Japón, con adornos de plata de ley 925 sólida con oro genuino de 18 quilates y paladio; los materiales más caros del mundo.

El uso de la deposición de vapor positivo (PVD), un proceso en el que un material sólido se vaporiza al vacío y se deposita sobre la superficie del producto, es otro avance clave para la industria de las gafas que se empleó con éxito por primera vez durante la creación de Collection One. . El PVD actúa como un revestimiento similar al diamante, una superficie que es altamente resistente al desgaste y también se utiliza en el desarrollo y la producción de automóviles Bugatti.

El uso de fibra de carbono y ébano de Macassar es otra iteración de diseño impecable que rinde homenaje a los automóviles de Bugatti, al igual que el uso del famoso esmalte rojo Macaron. Un intrincado núcleo de alambre personalizado, desarrollado en láminas para reflejar el patrón de parrilla atemporal que adorna el radiador en forma de herradura de cada auto hiperdeportivo Bugatti, forma una fusión exquisita del ‘entonces’ y el ‘ahora’ en cada uno de los 37 ejemplos.

Wiebke Ståhl, Director General de Bugatti International, agregó: “La decisión de asociarnos con un artista tan auspicioso, venerado y experimentado como Larry Sands es testimonio de nuestros ideales de diseño compartidos y la visión de una calidad sobresaliente para lograr productos verdaderamente icónicos. La creación de estas nuevas gafas de lujo también es clave para nuestra cartera, ya que cierra una brecha estratégica en la colección de estilo de vida de la marca diversificada Bugattis; ¡No podría estar más emocionado de lanzar finalmente nuestras nuevas gafas Bugatti !

Collection One se exhibió en la MIDO Optical Trade Show el 4 de febrero de 2023 en Milán, Italia, y estará disponible en boutiques muy exclusivas. Precios minoristas desde $ 1,295 hasta $ 15,000. Próximamente habrá más información disponible en www.bugattieyewear.com .

Más información: Jean Bugatti

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The art of French caviar by Prunier

The art of French caviar by Prunier

In the middle of several hectares of preserved land on the edge of Isle, one of the tributaries of the Dordogne, in Montpon-Ménestérol near Bordeaux, the Prunier Manufacture continues its traditional heritage by producing its caviar in a totally controlled environment.

To obtain a “perfect” caviar, the Manufacture breeds two sturgeons: the acipenser baerii and the acipenser gueldenstaedtii. Transforming these eggs into caviar requires careful preparation according to a know-how developed 100 years ago by the Prunier house.

5 facts about the Manufacture Prunier Did you know that …?

1 . Prunier is one of the main caviar producers in the world

The Prunier Manufacture is the only farm in France to raise its sturgeons from its own fry and to produce its own caviar sold under its brand.

2 . In 1994, the Manufacture Prunier became the first producer to obtain caviar from farmed sturgeons.

It created a sustainable and safe alternative for endangered species in the Caspian Sea. Today, the grain selection process as well as the recipes of the Prunier Manufacture, make it possible to produce caviars with very different flavours.

3 . It was in 2010 that Prunier Manufacture launched the first Oscietra fry, the acipenser gueldenstaedtii.

Since then, it has bred them with great care and patience … Today L’Osciètre Prunier seduces you with its charcoal-brown colour and the shiny appearance of its grains. On the palate, it is characterised by the typical salting of Plum tree which gives it a subtle, pleasantly salty and nutty taste.

  1. Revealing the flavour of caviar is an absolute art for Prunier

The flavour of caviar has rarely been presented as its main attraction as it continues to evolve even after packaging. It is therefore difficult for simple importers to guarantee a taste unless they open the tins!
And yet the notes drafted in 1932 by Alexander Scott, the caviar expert from Maison Prunier behind the first French caviar, show that the little importance given to taste in relation to size and colour was already up for debate. At the time, he even proposed to educate consumers, to teach them to appreciate the wonderful diversity of aromas that caviar offers and not just to admire its appearance.
It is this heritage of taste that the Prunier Manufacture perpetuates today, with five French caviars from ascipenser baerii sturgeon.

5 . Maison Prunier offers 5 recipes revealing 5 great caviars 

Such as great wines, the specific flavours and fragrances of the 5 Prunier caviars are obtained according to the different degrees of maturation, the age of the fish and the preparation techniques, which vary according to processes developed for decades by the Manufacture.

Caviar Prunier “Tradition”
Firm and dark, this caviar with finesse and unique characteristics, represents the archetypal Prunier caviar, with a pronounced nutty taste that is increasingly appreciated. It gives off very frank, generous aromas of nuts and almonds, and has a good length in the mouth.

Caviar Prunier “Paris”
In order to appreciate all its subtleties, Paris caviar with large amber grains is consumed very quickly after preparation. This freshness is explained by the very small amount of salt used: the lighter the salting, the more volatile the aromas of the caviar. Thanks to this short maturation, the eggs retain a more concentrated fragrance. its subtle and creamy character gives it an aromatic complexity and a unique texture. Added to this a unique freshness which enhances the pleasure of tasting this rare product. Paris caviar is only available a few weeks a year, during the spring and autumn fishing periods.

“Saint-James” Prunier Caviar
Historically produced since 1932 for the inauguration of the Prunier restaurant on St James Street in London, Saint-James is the archetype of a great Prunier Caviar. Prepared with exceptional salt of Iranian origin, it reaches perfect maturation two months after fishing. This very bold, racy and highly earthy caviar has a generous attack and a superb flavour on the palate even once it’s been devoured. An extraordinary caviar.

Caviar Prunier “Malossol”
This specific caviar also called “pure salt” is a caviar with a deep black coarse grain and powerful aromas. It is very rich with an interminable linger of flavour on the palate. This “distinctive, rich and concentrated” caviar is particularly appreciated by demanding connoisseurs.

Caviar Prunier “Héritage”
Only 2% of the Prunier production deserves to be chosen for the Héritage selection. This exceptional product is distinguished by its large clear grains but also by its subtle earthy notes. It is complex and lingers on the palate. The creamy texture is mainly due to the careful selection of the oldest fish and its unique preparation according to the Persian method.

What Makes Beluga Caviar Legendary?

BELUGA CAVIAR

From the Acipenser Huso Huso sturgeon, this legendary caviar has a grain of surprising size and extreme finesse. Recognised for its unique taste; it is creamy, with delicate buttery notes and lingers in the mouth. Its colour is an anthracite pearl gray, reminiscent of precious Tahitian pearls.

Did you know?

#8 Facts About The Beluga

#1. Its scientific name is Huso Huso.

#2. It is a species of sturgeon endemic to the Caspian Sea.

#3. Its cousin is the Huso Dauricus, endemic to the Amur River.

#4. It is the largest of the sturgeon and can measure up to 6 meters.

#5. Both Huso sturgeons are carnivorous.

#6. The Beluga is a prehistoric animal dating back to the Jura period (200 million years)

and can live more than 100 years in its natural environment.

#7. Beluga is the most expensive caviar in the world, due to its rarity.

#8. Beluga is James Bond’s favorite caviar.

In conclusion, there is no better caviar on the market. If you don’t believe us, try it for yourself!

Available via our online shopping boutique.

Click here to view featured product

/by
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The art of French caviar by Prunier

The art of French caviar by Prunier

In the middle of several hectares of preserved land on the edge of Isle, one of the tributaries of the Dordogne, in Montpon-Ménestérol near Bordeaux, the Prunier Manufacture continues its traditional heritage by producing its caviar in a totally controlled environment.

To obtain a “perfect” caviar, the Manufacture breeds two sturgeons: the acipenser baerii and the acipenser gueldenstaedtii. Transforming these eggs into caviar requires careful preparation according to a know-how developed 100 years ago by the Prunier house.

5 facts about the Manufacture Prunier Did you know that …?

1 . Prunier is one of the main caviar producers in the world

The Prunier Manufacture is the only farm in France to raise its sturgeons from its own fry and to produce its own caviar sold under its brand.

2 . In 1994, the Manufacture Prunier became the first producer to obtain caviar from farmed sturgeons.

It created a sustainable and safe alternative for endangered species in the Caspian Sea. Today, the grain selection process as well as the recipes of the Prunier Manufacture, make it possible to produce caviars with very different flavours.

3 . It was in 2010 that Prunier Manufacture launched the first Oscietra fry, the acipenser gueldenstaedtii.

Since then, it has bred them with great care and patience … Today L’Osciètre Prunier seduces you with its charcoal-brown colour and the shiny appearance of its grains. On the palate, it is characterised by the typical salting of Plum tree which gives it a subtle, pleasantly salty and nutty taste.

  1. Revealing the flavour of caviar is an absolute art for Prunier

The flavour of caviar has rarely been presented as its main attraction as it continues to evolve even after packaging. It is therefore difficult for simple importers to guarantee a taste unless they open the tins!
And yet the notes drafted in 1932 by Alexander Scott, the caviar expert from Maison Prunier behind the first French caviar, show that the little importance given to taste in relation to size and colour was already up for debate. At the time, he even proposed to educate consumers, to teach them to appreciate the wonderful diversity of aromas that caviar offers and not just to admire its appearance.
It is this heritage of taste that the Prunier Manufacture perpetuates today, with five French caviars from ascipenser baerii sturgeon.

5 . Maison Prunier offers 5 recipes revealing 5 great caviars 

Such as great wines, the specific flavours and fragrances of the 5 Prunier caviars are obtained according to the different degrees of maturation, the age of the fish and the preparation techniques, which vary according to processes developed for decades by the Manufacture.

Caviar Prunier “Tradition”
Firm and dark, this caviar with finesse and unique characteristics, represents the archetypal Prunier caviar, with a pronounced nutty taste that is increasingly appreciated. It gives off very frank, generous aromas of nuts and almonds, and has a good length in the mouth.

Caviar Prunier “Paris”
In order to appreciate all its subtleties, Paris caviar with large amber grains is consumed very quickly after preparation. This freshness is explained by the very small amount of salt used: the lighter the salting, the more volatile the aromas of the caviar. Thanks to this short maturation, the eggs retain a more concentrated fragrance. its subtle and creamy character gives it an aromatic complexity and a unique texture. Added to this a unique freshness which enhances the pleasure of tasting this rare product. Paris caviar is only available a few weeks a year, during the spring and autumn fishing periods.

“Saint-James” Prunier Caviar
Historically produced since 1932 for the inauguration of the Prunier restaurant on St James Street in London, Saint-James is the archetype of a great Prunier Caviar. Prepared with exceptional salt of Iranian origin, it reaches perfect maturation two months after fishing. This very bold, racy and highly earthy caviar has a generous attack and a superb flavour on the palate even once it’s been devoured. An extraordinary caviar.

Caviar Prunier “Malossol”
This specific caviar also called “pure salt” is a caviar with a deep black coarse grain and powerful aromas. It is very rich with an interminable linger of flavour on the palate. This “distinctive, rich and concentrated” caviar is particularly appreciated by demanding connoisseurs.

Caviar Prunier “Héritage”
Only 2% of the Prunier production deserves to be chosen for the Héritage selection. This exceptional product is distinguished by its large clear grains but also by its subtle earthy notes. It is complex and lingers on the palate. The creamy texture is mainly due to the careful selection of the oldest fish and its unique preparation according to the Persian method.

What Makes Beluga Caviar Legendary?

BELUGA CAVIAR

From the Acipenser Huso Huso sturgeon, this legendary caviar has a grain of surprising size and extreme finesse. Recognised for its unique taste; it is creamy, with delicate buttery notes and lingers in the mouth. Its colour is an anthracite pearl gray, reminiscent of precious Tahitian pearls.

Did you know?

#8 Facts About The Beluga

#1. Its scientific name is Huso Huso.

#2. It is a species of sturgeon endemic to the Caspian Sea.

#3. Its cousin is the Huso Dauricus, endemic to the Amur River.

#4. It is the largest of the sturgeon and can measure up to 6 meters.

#5. Both Huso sturgeons are carnivorous.

#6. The Beluga is a prehistoric animal dating back to the Jura period (200 million years)

and can live more than 100 years in its natural environment.

#7. Beluga is the most expensive caviar in the world, due to its rarity.

#8. Beluga is James Bond’s favorite caviar.

In conclusion, there is no better caviar on the market. If you don’t believe us, try it for yourself!

Available via our online shopping boutique.

Click here to view featured product

/by
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El arte del caviar francés por Prunier

El arte del caviar francés por Prunier

En medio de varias hectáreas de terreno preservado en el borde de Isle, uno de los afluentes del Dordoña, en Montpon-Ménestérol, cerca de Burdeos, la Manufactura Prunier continúa con su herencia tradicional produciendo su caviar en un entorno totalmente controlado.

Para obtener un caviar “perfecto”, la Manufactura cría dos esturiones: el acipenser baerii y el acipenser gueldenstaedtii. Transformar estos huevos en caviar requiere una cuidadosa preparación según un saber hacer desarrollado hace 100 años por la casa Prunier.

5 datos sobre la Manufactura Podadora ¿Sabías que…?

1 . Prunier es uno de los principales productores de caviar del mundo

La Manufactura Prunier es la única granja en Francia que cría sus esturiones a partir de sus propios alevines y produce su propio caviar vendido bajo su marca.

2 . En 1994, la Manufactura Prunier se convirtió en el primer productor en obtener caviar de esturiones de piscifactoría.

Creó una alternativa sostenible y segura para las especies en peligro de extinción en el Mar Caspio. Hoy en día, el proceso de selección del grano, así como las recetas de la Manufactura Prunier, permiten elaborar caviares con sabores muy diferentes.

3 . Fue en 2010 cuando Prunier Manufacture lanzó el primer alevín Oscietra, el acipenser gueldenstaedtii.

Desde entonces, las ha criado con mucho cuidado y paciencia… Hoy L’Osciètre Prunier te seduce con su color marrón carbón y el aspecto brillante de sus granos. En boca, se caracteriza por la típica salazón del ciruelo que le confiere un sabor sutil, agradablemente salado y a nuez.

Revelar el sabor del caviar es todo un arte para Prunier

El sabor del caviar rara vez se ha presentado como su principal atractivo, ya que sigue evolucionando incluso después del envasado. ¡Por lo tanto, es difícil para los simples importadores garantizar un sabor a menos que abran las latas!
Y sin embargo, las notas redactadas en 1932 por Alexander Scott, el experto en caviar de Maison Prunier detrás del primer caviar francés, muestran que la poca importancia dada al gusto en relación con el tamaño y el color ya estaba en discusión. En su momento, incluso se propuso educar a los consumidores, enseñarles a apreciar la maravillosa diversidad de aromas que ofrece el caviar y no solo a admirar su apariencia.
Es esta herencia de sabor la que la Manufactura Prunier perpetúa hoy, con cinco caviares franceses de esturión ascipenser baerii.

5 . Maison Prunier ofrece 5 recetas que revelan 5 grandes caviares

Como los grandes vinos, los sabores y aromas específicos de los caviares 5 Prunier se obtienen según los diferentes grados de maduración, la edad del pescado y las técnicas de preparación, que varían según los procesos desarrollados durante décadas por la Manufactura.

Caviar Podadora “Tradición”
Firme y oscuro, este caviar con finura y características únicas, representa el arquetipo del caviar Prunier, con un pronunciado sabor a nuez que es cada vez más apreciado. Desprende aromas muy francos y generosos de frutos secos y almendras, y tiene una buena longitud en boca.

Caviar Podadora “París”
Para apreciar todas sus sutilezas, el caviar de París con grandes granos de ámbar se consume muy rápidamente después de su preparación. Esta frescura se explica por la ínfima cantidad de sal utilizada: cuanto más ligera es la salazón, más volátiles son los aromas del caviar. Gracias a esta corta maduración, los huevos conservan una fragancia más concentrada. su carácter sutil y cremoso le otorga una complejidad aromática y una textura única. A esto se suma una frescura única que realza el placer de degustar este raro producto. El caviar de París solo está disponible unas pocas semanas al año, durante los períodos de pesca de primavera y otoño.

Caviar de poda “Saint-James”
Producido históricamente desde 1932 para la inauguración del restaurante Prunier en St James Street en Londres, Saint-James es el arquetipo de un gran Prunier Caviar. Elaborado con sal excepcional de origen iraní, alcanza la maduración perfecta dos meses después de la pesca. Este caviar muy audaz, picante y muy terroso tiene un ataque generoso y un sabor excelente en el paladar incluso una vez que ha sido devorado. Un caviar extraordinario.

Caviar Podadora “Malossol”
Este caviar específico también llamado “pura sal” es un caviar con un grano grueso negro profundo y aromas potentes. Es muy rico con una persistencia interminable de sabor en el paladar. Este caviar “distintivo, rico y concentrado” es especialmente apreciado por los conocedores más exigentes.

Caviar Prunier “Patrimonio”
Solo el 2% de la producción de Prunier merece ser elegido para la selección Héritage. Este producto excepcional se distingue por sus grandes granos claros pero también por sus sutiles notas terrosas. Es complejo y largo en boca. La textura cremosa se debe principalmente a la cuidadosa selección de los pescados más viejos y su singular preparación según el método persa.

¿Qué hace que el caviar Beluga sea legendario?

CAVIAR BELUGA

Procedente del esturión Acipenser Huso Huso, este legendario caviar tiene un grano de tamaño sorprendente y finura extrema. Reconocido por su sabor único; es cremoso, con delicadas notas mantecosas y persistente en boca. Su color es un gris perla antracita, que recuerda a las preciosas perlas de Tahití.

¿Sabías?

#8 Datos sobre la beluga

#1. Su nombre científico es Huso Huso.

#2. Es una especie de esturión endémica del Mar Caspio.

#3. Su primo es el Huso Dauricus, endémico del río Amur.

#4. Es el más grande de los esturiones y puede medir hasta 6 metros.

#5. Ambos esturiones de Huso son carnívoros.

#6. La beluga es un animal prehistórico que data del período Jura (200 millones de años)

y puede vivir más de 100 años en su medio natural.

#7. Beluga es el caviar más caro del mundo, debido a su rareza.

#8. Beluga es el caviar favorito de James Bond.

En conclusión, no hay mejor caviar en el mercado. Si no nos crees, ¡pruébalo tú mismo!

Disponible a través de nuestra boutique de compras en línea.

Haga clic aquí para ver el producto destacado

Click here to view featured product

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JEAN IMBERT ANNOUNCED AS NEW CHEF OF THE LEGENDARY VENICE SIMPLON-ORIENT-EXPRESS: A NEW GASTRONOMIC ERA
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Belmond – Jean Imbert anunciado como nuevo Chef del Legendary Venice Simplon Orient Express una nueva era gastronómica

Belmond – Jean Imbert anunciado como nuevo Chef del Legendary Venice Simplon Orient Express una nueva era gastronómica

Hoy, Belmond presenta una nueva era gastronómica para el legendario Venice Simplon-Orient-Express, A Belmond Train, Europe, con el nombramiento de Jean Imbert como chef del tren más famoso del mundo.

JEAN IMBERT ANUNCIADO COMO NUEVO CHEF DEL LEGENDARIO VENICE SIMPLON-ORIENT-EXPRESS: UNA NUEVA ERA GASTRONÓMICA

JEAN IMBERT ANUNCIADO COMO NUEVO CHEF DEL LEGENDARIO VENICE SIMPLON-ORIENT-EXPRESS: UNA NUEVA ERA GASTRONÓMICA

Lanzado en los rieles del primer viaje de la temporada 2022, el Chef Imbert hace realidad su sueño de convertirse en parte del legado del icónico tren, elevando la experiencia culinaria para los huéspedes que viajan a través de algunos de los paisajes más espectaculares de Europa.

UN VIAJE CULINARIO: SIMPLICIDAD PERFECCIONADA

Combinando la herencia gastronómica de este icónico tren con su propia pasión por los productos frescos de temporada, preparados de manera clásica y con precisión, el Chef Imbert crea hermosos momentos de perfección culinaria en movimiento; desde celebraciones íntimas en una Grand Suite privada, hasta una adquisición completa de los glamorosos vagones art-deco del tren.

El nuevo concepto del chef Imbert abarca todos los menús y experiencias culinarias del tren; desde el desayuno servido en la comodidad de la cabina de los huéspedes hasta el almuerzo, el té de la tarde, elegantes canapés durante la hora del aperitivo en 3674 Bar Car, el corazón social del tren, y una exquisita cena. Además, las indulgentes delicias del ‘Servicio de cabina’ se sirven durante todo el día.

Jean también ha rediseñado la atmósfera y la identidad visual de los tres vagones restaurante de la década de 1920 (L’Oriental, Etoile Du Nord y Côte d’Azur) para reflejar su visión y mantener su aspecto y estilo de viaje de la época dorada. Colaborando con algunos de los expertos en interiores más reconocidos. La nueva iluminación ambiental proyecta un cálido resplandor a la luz de las velas sobre las mesas con manteles blancos impecables y cubiertos de plata brillante, vajilla de porcelana francesa adornada a medida y diseños de menú únicos que reflejan la paleta de colores distinta y la historia de cada vagón.


ESTACIONALIDAD Y PROCEDENCIAConsolidando las relaciones existentes con los agricultores y productores locales, mientras forja nuevas conexiones con artesanos especialistas a lo largo de la ruta, el chef Imbert transformará los mejores ingredientes en menús originales a lo largo del calendario del tren, a medida que cambian las estaciones.UNA HISTORIA ESCRITA CON PASIÓN

“Estar inscrito en la historia del legendario Venice Simplon-Orient-Express es un sueño de la infancia hecho realidad. Realmente siento que las estrellas se han alineado para que tenga esta oportunidad única en la vida, y espero compartir mi profunda pasión por el tren, a través de la comida, con nuestros huéspedes en esta temporada y en los años venideros”. dice Jean Imbert, Chef, Venice Simplon-Orient-Express, A Belmond Train, Europa.

Pascal Deyrolle, Gerente General, Venice Simplon-Orient-Express, Europa, dice: “Estamos muy emocionados de invitar a Jean Imbert a proyectar su magia creativa en toda la oferta culinaria a bordo del Venice Simplon-Orient-Express. La gastronomía sofisticada es un pilar clave del viaje y nuestros huéspedes construyen recuerdos especiales en torno a la comida que comen, desde el desayuno en sus camarotes hasta la cena formal a bordo. Jean Imbert está trayendo un nuevo nivel de excelencia culinaria, manteniendo viva la leyenda y el misterio del tren más famoso del mundo”.

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JEAN IMBERT ANNOUNCED AS NEW CHEF OF THE LEGENDARY VENICE SIMPLON-ORIENT-EXPRESS: A NEW GASTRONOMIC ERA
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Belmond – Jean Imbert announced as new Chef of the Legendary Venice Simplon Orient Express a new gastronomic era

Belmond – Jean Imbert announced as new Chef of the Legendary Venice Simplon Orient Express a new gastronomic era

Today, Belmond unveils a new gastronomic era for the legendary Venice Simplon-Orient-Express, A Belmond Train, Europe, with the appointment of Jean Imbert as Chef of the world’s most famous train.
JEAN IMBERT ANNOUNCED AS NEW CHEF OF THE LEGENDARY VENICE SIMPLON-ORIENT-EXPRESS: A NEW GASTRONOMIC ERA

JEAN IMBERT ANNOUNCED AS NEW CHEF OF THE LEGENDARY VENICE SIMPLON-ORIENT-EXPRESS: A NEW GASTRONOMIC ERA

Launching on the rails from the first journey of the 2022 season, Chef Imbert realises his dream of becoming part of the iconic train’s legacy – elevating the culinary experience for guests journeying through some of Europe’s most spectacular landscapes.

A CULINARY VOYAGE: SIMPLICITY PERFECTED

Blending this iconic train’s gastronomic heritage with his own passion for fresh seasonal produce, prepared classically and with precision, Chef Imbert creates beautiful moments of culinary perfection in motion; from intimate celebrations in a private Grand Suite, to an entire takeover of the train’s glamorous art-deco carriages.

Chef Imbert’s new concept spans all of the train’s culinary menus and experiences; from breakfast served in the comfort of guests’ own cabin, to lunch, afternoon tea, elegant canapés during aperitivo hour in 3674 Bar Car, the social heart of the train, and an exquisite dinner. In addition, indulgent ‘Cabin Service’ delicacies are served around the clock.

Jean has also re-designed the atmosphere and visual identity of the three 1920s restaurant cars, (L’Oriental, Etoile Du Nord, and Côte d’Azur), to reflect his vision whilst maintaining their golden era of travel look and feel. Collaborating with some of the most renowned interior experts. New mood lighting casts a warm, candle-lit glow across tables laid with crisp white tablecloths and sparkling silver cutlery, bespoke art-adorned French porcelain dinnerware and unique menu designs reflect the distinct colour palette and history of each carriage.


SEASONALITY AND PROVENANCE

Cementing existing relationships with local farmers and producers, while forging new connections with specialist artisans along the route, Chef Imbert will transform the finest ingredients into original menus over the course of the train’s calendar, as the seasons change.

A STORY WRITTEN WITH PASSION

“To be written into the story of the legendary Venice Simplon-Orient-Express is a childhood dream come true. I genuinely feel as though the stars have aligned for me to have this once in a lifetime opportunity, and I am looking forward to sharing my deep passion for the train, through food, with our guests in this season and for years to come”, says Jean Imbert, Chef, Venice Simplon-Orient-Express, A Belmond Train, Europe.

Pascal Deyrolle, General Manager, Venice Simplon-Orient-Express, Europe says, “We are so excited to be inviting Jean Imbert to cast his creative magic on the entire culinary offering on board the Venice Simplon-Orient-Express. Sophisticated dining is a key pillar of the journey and our guests build special memories around the food they eat, from breakfast in their cabins, to the formal dinner on board. Jean Imbert is bringing a new level of culinary excellence – keeping the legend and mystery of the world’s most famous train alive.”

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JEAN IMBERT ANNOUNCED AS NEW CHEF OF THE LEGENDARY VENICE SIMPLON-ORIENT-EXPRESS: A NEW GASTRONOMIC ERA
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Belmond – Jean Imbert announced as new Chef of the Legendary Venice Simplon Orient Express a new gastronomic era

Belmond – Jean Imbert announced as new Chef of the Legendary Venice Simplon Orient Express a new gastronomic era

Today, Belmond unveils a new gastronomic era for the legendary Venice Simplon-Orient-Express, A Belmond Train, Europe, with the appointment of Jean Imbert as Chef of the world’s most famous train.
JEAN IMBERT ANNOUNCED AS NEW CHEF OF THE LEGENDARY VENICE SIMPLON-ORIENT-EXPRESS: A NEW GASTRONOMIC ERA

JEAN IMBERT ANNOUNCED AS NEW CHEF OF THE LEGENDARY VENICE SIMPLON-ORIENT-EXPRESS: A NEW GASTRONOMIC ERA

Launching on the rails from the first journey of the 2022 season, Chef Imbert realises his dream of becoming part of the iconic train’s legacy – elevating the culinary experience for guests journeying through some of Europe’s most spectacular landscapes.

A CULINARY VOYAGE: SIMPLICITY PERFECTED

Blending this iconic train’s gastronomic heritage with his own passion for fresh seasonal produce, prepared classically and with precision, Chef Imbert creates beautiful moments of culinary perfection in motion; from intimate celebrations in a private Grand Suite, to an entire takeover of the train’s glamorous art-deco carriages.

Chef Imbert’s new concept spans all of the train’s culinary menus and experiences; from breakfast served in the comfort of guests’ own cabin, to lunch, afternoon tea, elegant canapés during aperitivo hour in 3674 Bar Car, the social heart of the train, and an exquisite dinner. In addition, indulgent ‘Cabin Service’ delicacies are served around the clock.

Jean has also re-designed the atmosphere and visual identity of the three 1920s restaurant cars, (L’Oriental, Etoile Du Nord, and Côte d’Azur), to reflect his vision whilst maintaining their golden era of travel look and feel. Collaborating with some of the most renowned interior experts. New mood lighting casts a warm, candle-lit glow across tables laid with crisp white tablecloths and sparkling silver cutlery, bespoke art-adorned French porcelain dinnerware and unique menu designs reflect the distinct colour palette and history of each carriage.


SEASONALITY AND PROVENANCE

Cementing existing relationships with local farmers and producers, while forging new connections with specialist artisans along the route, Chef Imbert will transform the finest ingredients into original menus over the course of the train’s calendar, as the seasons change.

A STORY WRITTEN WITH PASSION

“To be written into the story of the legendary Venice Simplon-Orient-Express is a childhood dream come true. I genuinely feel as though the stars have aligned for me to have this once in a lifetime opportunity, and I am looking forward to sharing my deep passion for the train, through food, with our guests in this season and for years to come”, says Jean Imbert, Chef, Venice Simplon-Orient-Express, A Belmond Train, Europe.

Pascal Deyrolle, General Manager, Venice Simplon-Orient-Express, Europe says, “We are so excited to be inviting Jean Imbert to cast his creative magic on the entire culinary offering on board the Venice Simplon-Orient-Express. Sophisticated dining is a key pillar of the journey and our guests build special memories around the food they eat, from breakfast in their cabins, to the formal dinner on board. Jean Imbert is bringing a new level of culinary excellence – keeping the legend and mystery of the world’s most famous train alive.”

/by
JEAN IMBERT ANNOUNCED AS NEW CHEF OF THE LEGENDARY VENICE SIMPLON-ORIENT-EXPRESS: A NEW GASTRONOMIC ERA
, , , , , , , , , , , ,

Belmond – Jean Imbert announced as new Chef of the Legendary Venice Simplon Orient Express a new gastronomic era

Belmond – Jean Imbert announced as new Chef of the Legendary Venice Simplon Orient Express a new gastronomic era

Today, Belmond unveils a new gastronomic era for the legendary Venice Simplon-Orient-Express, A Belmond Train, Europe, with the appointment of Jean Imbert as Chef of the world’s most famous train.
JEAN IMBERT ANNOUNCED AS NEW CHEF OF THE LEGENDARY VENICE SIMPLON-ORIENT-EXPRESS: A NEW GASTRONOMIC ERA

JEAN IMBERT ANNOUNCED AS NEW CHEF OF THE LEGENDARY VENICE SIMPLON-ORIENT-EXPRESS: A NEW GASTRONOMIC ERA

Launching on the rails from the first journey of the 2022 season, Chef Imbert realises his dream of becoming part of the iconic train’s legacy – elevating the culinary experience for guests journeying through some of Europe’s most spectacular landscapes.

A CULINARY VOYAGE: SIMPLICITY PERFECTED

Blending this iconic train’s gastronomic heritage with his own passion for fresh seasonal produce, prepared classically and with precision, Chef Imbert creates beautiful moments of culinary perfection in motion; from intimate celebrations in a private Grand Suite, to an entire takeover of the train’s glamorous art-deco carriages.

Chef Imbert’s new concept spans all of the train’s culinary menus and experiences; from breakfast served in the comfort of guests’ own cabin, to lunch, afternoon tea, elegant canapés during aperitivo hour in 3674 Bar Car, the social heart of the train, and an exquisite dinner. In addition, indulgent ‘Cabin Service’ delicacies are served around the clock.

Jean has also re-designed the atmosphere and visual identity of the three 1920s restaurant cars, (L’Oriental, Etoile Du Nord, and Côte d’Azur), to reflect his vision whilst maintaining their golden era of travel look and feel. Collaborating with some of the most renowned interior experts. New mood lighting casts a warm, candle-lit glow across tables laid with crisp white tablecloths and sparkling silver cutlery, bespoke art-adorned French porcelain dinnerware and unique menu designs reflect the distinct colour palette and history of each carriage.


SEASONALITY AND PROVENANCE

Cementing existing relationships with local farmers and producers, while forging new connections with specialist artisans along the route, Chef Imbert will transform the finest ingredients into original menus over the course of the train’s calendar, as the seasons change.

A STORY WRITTEN WITH PASSION

“To be written into the story of the legendary Venice Simplon-Orient-Express is a childhood dream come true. I genuinely feel as though the stars have aligned for me to have this once in a lifetime opportunity, and I am looking forward to sharing my deep passion for the train, through food, with our guests in this season and for years to come”, says Jean Imbert, Chef, Venice Simplon-Orient-Express, A Belmond Train, Europe.

Pascal Deyrolle, General Manager, Venice Simplon-Orient-Express, Europe says, “We are so excited to be inviting Jean Imbert to cast his creative magic on the entire culinary offering on board the Venice Simplon-Orient-Express. Sophisticated dining is a key pillar of the journey and our guests build special memories around the food they eat, from breakfast in their cabins, to the formal dinner on board. Jean Imbert is bringing a new level of culinary excellence – keeping the legend and mystery of the world’s most famous train alive.”

/by
JEAN IMBERT ANNOUNCED AS NEW CHEF OF THE LEGENDARY VENICE SIMPLON-ORIENT-EXPRESS: A NEW GASTRONOMIC ERA
, , , , , , , , , , , ,

Belmond – Jean Imbert announced as new Chef of the Legendary Venice Simplon Orient Express a new gastronomic era

Belmond – Jean Imbert announced as new Chef of the Legendary Venice Simplon Orient Express a new gastronomic era

Today, Belmond unveils a new gastronomic era for the legendary Venice Simplon-Orient-Express, A Belmond Train, Europe, with the appointment of Jean Imbert as Chef of the world’s most famous train.
JEAN IMBERT ANNOUNCED AS NEW CHEF OF THE LEGENDARY VENICE SIMPLON-ORIENT-EXPRESS: A NEW GASTRONOMIC ERA

JEAN IMBERT ANNOUNCED AS NEW CHEF OF THE LEGENDARY VENICE SIMPLON-ORIENT-EXPRESS: A NEW GASTRONOMIC ERA

Launching on the rails from the first journey of the 2022 season, Chef Imbert realises his dream of becoming part of the iconic train’s legacy – elevating the culinary experience for guests journeying through some of Europe’s most spectacular landscapes.

A CULINARY VOYAGE: SIMPLICITY PERFECTED

Blending this iconic train’s gastronomic heritage with his own passion for fresh seasonal produce, prepared classically and with precision, Chef Imbert creates beautiful moments of culinary perfection in motion; from intimate celebrations in a private Grand Suite, to an entire takeover of the train’s glamorous art-deco carriages.

Chef Imbert’s new concept spans all of the train’s culinary menus and experiences; from breakfast served in the comfort of guests’ own cabin, to lunch, afternoon tea, elegant canapés during aperitivo hour in 3674 Bar Car, the social heart of the train, and an exquisite dinner. In addition, indulgent ‘Cabin Service’ delicacies are served around the clock.

Jean has also re-designed the atmosphere and visual identity of the three 1920s restaurant cars, (L’Oriental, Etoile Du Nord, and Côte d’Azur), to reflect his vision whilst maintaining their golden era of travel look and feel. Collaborating with some of the most renowned interior experts. New mood lighting casts a warm, candle-lit glow across tables laid with crisp white tablecloths and sparkling silver cutlery, bespoke art-adorned French porcelain dinnerware and unique menu designs reflect the distinct colour palette and history of each carriage.


SEASONALITY AND PROVENANCE

Cementing existing relationships with local farmers and producers, while forging new connections with specialist artisans along the route, Chef Imbert will transform the finest ingredients into original menus over the course of the train’s calendar, as the seasons change.

A STORY WRITTEN WITH PASSION

“To be written into the story of the legendary Venice Simplon-Orient-Express is a childhood dream come true. I genuinely feel as though the stars have aligned for me to have this once in a lifetime opportunity, and I am looking forward to sharing my deep passion for the train, through food, with our guests in this season and for years to come”, says Jean Imbert, Chef, Venice Simplon-Orient-Express, A Belmond Train, Europe.

Pascal Deyrolle, General Manager, Venice Simplon-Orient-Express, Europe says, “We are so excited to be inviting Jean Imbert to cast his creative magic on the entire culinary offering on board the Venice Simplon-Orient-Express. Sophisticated dining is a key pillar of the journey and our guests build special memories around the food they eat, from breakfast in their cabins, to the formal dinner on board. Jean Imbert is bringing a new level of culinary excellence – keeping the legend and mystery of the world’s most famous train alive.”

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OMEGA – Looks Magical. Works Beautifully.

OMEGA: SE VE MÁGICO. FUNCIONA MARAVILLOSAMENTE.

Parece mágico.
Funciona maravillosamente.

OMEGA celebra su legendaria historia y las cualidades mágicas de sus precisos y delicados mecanismos de relojería, con una nueva y sorprendente campaña, que convierte los calibres de los relojes en mundos de ensueño.

El funcionamiento interno de los movimientos Co-Axial proporciona el escenario perfecto para una celebración dinámica y lúdica de los extraordinarios logros de la marca suiza.

La última campaña de OMEGA cuenta la historia de su destreza técnica y espíritu pionero con figuras a escala reducida y objetos icónicos, con el telón de fondo de “paisajes de reloj” futuristas y encantadores.

La pieza central de la campaña es una película visualmente convincente, creada por el mismo estudio que produjo el video 3D Co-Axial, que ahora se exhibe en el Museo OMEGA. Es desde aquí que OMEGA ha extraído sus llamativas imágenes y diseños para medios impresos y escaparates.

Los temas explorados incluyen alunizajes, aventuras en alta mar, cronometraje deportivo y, por supuesto, relojería de precisión. Incluso Snoopy aparece, ya que el famoso beagle de dibujos animados tiene vínculos con el papel de OMEGA en el regreso seguro del Apolo 13.

Con su estética mágica/de ciencia ficción, la nueva campaña de OMEGA seguramente captará la atención de los fanáticos de los relojes de todo el mundo. Los escenarios son de otro mundo y los modelos encantadores, ingeniosos y coleccionables.

El escape coaxial de OMEGA , lanzado en 1999, vuelve a aparecer en la campaña . Sus superficies de contacto más pequeñas significan menos fricción, menos lubricación y mayor confiabilidad. También hace su magia como elemento escultórico en un paisaje cinematográfico.

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OMEGA_Quality_Golf

OMEGA_Quality_Moon

OMEGA_Quality_Diving

The centrepiece of the campaign is a visually compelling movie, created by the same studio that produced the 3D Co-Axial video, now showing at the OMEGA Museum. It is from here that OMEGA has drawn its eye-catching pictures and designs for print media and window displays.

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