BLACKBOOK IN THE KNOW 2
BLACKBOOK IN THE KNOW 2 6 4 6 Recipes old and new inspired by author Rosie Birkett’s itinerant life as a food writer hardiegrant.co.uk AuGust’s boucherie CONTINENTAL CHIC 3 6 Ex-Le Meurice chef Yannick Alléno, whose reach now extends as far as Taiwan, is back nearer home base with the recent opening of his STAY restaurant (sofitel.com) – inspired by his travels – at the relaunched Sofitel Le Faubourg in Paris’s fashion district. And in Zurich, at the new AuGust Restaurant-Boucherie (au-gust.ch), an all-day brasserie in the Widder Hotel, guests are literally queuing for top-of-the-line, house-made charcuterie, tartares and AuGust’s ne plus ultra veal escalope. At Pageou (pageou.de), a new restaurant in Munich, inspiration comes from the village in Anatolia where chef Ali Güngörmüş grew up, surrounded by wheatfields and orchards, while seasonal and regional credentials can hardly be more authentic than at Christian Petz’s new Vienna gastropub, Petz im Gußhaus (gusshaus.at), where the food – dishes like octopus, tripe and baby goat – may be simple and unpretentious but are never dumbed down. At the other end of the scale, food, music and art will combine as never before at Heart Ibiza (ibizagranhotel.com), the new restaurant in the Ibiza Gran Hotel, a high-octane collaboration between Ferran Adrià and Cirque du Soleil, opening soon. Polo Bar Ralph Lauren’s horsethemed ground-floor, 36-seat bar is home to one of the hottest scenes in the city, where you sip Prince of Wales champagne cocktails as the demimonde squeeze by on their way to dinner in the restaurant below. ralphlauren.com B I G A P P L E C O C K T A I L S TY Bar The raised, white elephant of a side lobby at the Four Seasons has now been renamed after the hotel’s owner, Ty Warner. Slam dram? New York-distilled Hudson Bourbon, made especially for TY Bar. fourseasons.com The Palm Court At the reopened lobby lounge of The Plaza, the new carpet alone cost over m and ex-Per Se mixologist Brian Van Flandern shakes what has to be the Big Apple’s smoothest cocktail – a Barbados Red Rum Swizzle. theplazany.com Vegetarian chef Amy Chaplin’s guide to buying and cooking healthy fare jacquismallpub.com Husband-and-wife team Eve and Dave O’Sullivan’s rock-themed cookbook thefloodgallery.com A century of dishes from Italy shared by the iconic River Café toque eburypublishing.co.uk The secret to nutritious eating from the legendary Malibu spa rizzoliusa.com PHOTOS CLOCKWISE FROM TOP: OLIVER NANZIG, © THE PLAZA NEW YORK, PETER MALINOWSKI, COURTSEY OF RALPH LAUREN; BOOKS: COURTESY OF THE PUBLISHERS 42 CENTURION-MAGAZINE.COM
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