Whisk Around the World: September 2014
Julie Mautner - September 2014
Roland Del Monte is the new head pastry chef at the Sofitel Montreal Golden Mile. Born in the South of France, he earned his Meilleur Ouvrier de France in 1994. While based for several years in Bormes-les-Mimosas on the Côte d’Azur, he worked at Le Fort de Brégançon, the summer residence of French heads of state, artists, and other luminaries. He and his family moved to Montreal in 2009, when he became pastry chef for Restaurant Europea. At the Sofitel, Del Monte replaced Naomi Wahl, who was sous chef/patisserie.
Peruvian chef Virgilio Martinez and partners Gabriel and Jose Luis Gonzalez, the team behind Fitzrovia’s Michelin-starred Lima, opened Lima Floral in Covent Garden in July. The building was originally a monastery and, later, home to the Forge restaurant. Lima Floral has a 70 seat main restaurant, a “piqueos bar” for Peruvian tapas, a pisco bar, and private dining. The concept is an evolution of the first Lima, blended with “the latest research and findings” from Martinez’s Central restaurant in Peru, which ranked number 15 on last year’s World’s 50 Best Restaurants list. The menu, the owners say, pushes boundaries by featuring some of Lima’s most popular dishes alongside “challenging” Peruvian cuisine made from rare ingredients never seen in the United Kingdom. Martinez is a founder of Peru’s Mater Iniciativa, a group of chefs, scientists, and ecologists who travel to Peru’s remote corners discovering unique plants and ingredients to promote biodiversity. Lima Floral also showcases produce from the British Isles, supporting sustainable fishing and local producers. The head chef is Robert Ortiz, most recently at the Langham and before that, the Four Seasons in London
After eight years in development, the Domaine de Manville has finally opened in Maussane, near Les Baux-de-Provence. The luxury resort has 30 rooms and nine 2,200-square-foot stone and glass “shared ownership” villas. The Domaine de Manville also has an 18 hole eco-golf course, two pools, a spa, a restaurant, and a bistro—all on a 250 acre former farm. The exec chef is Steve Deconinck, formerly of the Michelin-starred Chez Bru in nearby Eygalières. Born and raised in Ypres, Belgium, Deconinck’s impressive CV includes time with both Ferran Adrià and Mark Veyrat. The cuisine is modern Provençal, he says, low in food miles and rich with the flavors of the region: “From the vineyards, the kitchen garden, the Friday aïoli, apricots, rosemary honey, tomatoes, and strawberries from Carpentras—all bursting with sunshine.” The gm is Patrick Nayrolles, previously of the Monte-Carlo Beach Club (Saadiyat Island, Abu Dhabi) and, before that, the Hôtel de Paris (Monaco) and the Hotel Cipriani (Venice). The f&b manager is Anne De Moro, most recently at the five-star La Réserve de Beaulieu & Spa in Beaulieu-sur-Mer, France. Opening the resort fulfills “a lifelong dream” for owners Patrick and Edith Saut, locals who spent their careers in Paris and returned to Provence for this project. Opening rates start at $375.
The Park Hyatt Vienna, the brand’s first hotel in Austria, opened on June 1 in a 100 year old building that once housed the Austrian Hungarian Monarchy Bank. The 143 room property is the only hotel in Vienna’s Golden Quarter, a new pedestrian-only shopping district, and it stands on one of the city’s most beautiful squares, Am Hof. (The Golden Quarter forms part of Vienna’s First District, a UNESCO World Heritage Site.) The area is home to flagship stores for Louis Vuitton, Emporio Armani, and a new Prada, housed in the Park Hyatt. Hotel amenities include a pool in the original bank vault and four f&b options. Exec chef Stefan Resch comes from the Park Hyatt Tokyo. The f&b director is Daniel Schöfisch, last at the Grand Hyatt Berlin. The gm is Monique Dekker, previously at the Hyatt Regency Dusseldorf. Rates start at $515.