Happy 2011 everyone, I’m back at writing to the British audience, anxious to savor every bit of luxury and glamour starting in January all the way through next year.

The news are so many, new year’s eve was a blast all around the world, from Saint Barth to Brazil, from Singapore to Dubai everyone had so much fun and sipped on signature cocktails, enjoyed wonderful banquets…. what is it about food and beverage anyway? What makes it so special?

At first there is the presentation, a San Pellegrino bottle of water covered in Missoni patterns may invite some to an experience: be it an unique memory or just the passion for design itself. Now what about the liquid itself? Well there isn’t much of a change.

Now when it comes do starred cuisine, that’s when it gets interesting: everything contributes to the final flavor, the freshness, the staff manners, the kitchen facilities, though in the end, what makes an artichoke salad tasty? The guys at Parioli (Berlin’s Hotel de Rome main restaurant) worked their magic and impressed clients day after day with such dish, as well as with their creative gingerbread mousse and so on, that’s something to remember.

Besides the harmony there are also surprising combinations ready to dazzle us all around the world, just like the Wasa Khaan, straight from Zürich’s Dolder Grand, where excellence is a must, the bartender brought a cocktail made of wasabi, vodka, egg whites and so on, believe me, it tasted fantastic, heaven in a martini glass, once again, what you mix in it is the kick off, then the real ingredients come: expertise, creativity and that extra je ne sais quoi, be it glamour, limited access, politeness, you name it.

May 2011 bring everyone best moments of joy, cheers!

R.

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