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| Djibouti, Africa |
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Extraordinary
November - 2007 |
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5
Stars & 5 Stripes
Overall - 'Hotel & Service' |
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The Ultimate Award:
Seven Stars and Stripes® |
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| We were scheduled to fly Hamburg, Germany - Paris,
France (CDG) - destination Republic of Djibouti, Africa with the intention to
visit the recently opened Djibouti Palace Kempinski, built on a strip of
manmade reclaimed coastline. The international press studded Seven Stars an
Stripes Award Presentation was announced to be attended by His Excellency Mr.
Mohamed Dileita Mohamed, Prime Minister of Djibouti, all honorable ministers of
his staff, ambassadors and consuls just as Air France went on strike. Make a
long story short; we ended up flying Lufthansa to Charles De Gaulle from
Hamburg, to find this major international European airport in turmoil and by
sheer luck we ended up on one of the few planes allowed to leave that day on a
non-stop business class seven-hour overnight flight with
Air France to the capital city of Djibouti. |
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| The capital city of
Djibouti is located in the Republic of Djibouti, a small country in eastern
Africa bordered by Eritrea in the north, Ethiopia in the west and south, and
Somalia in the southeast. The remainder of the border is formed by the Red Sea
and the Gulf of Aden. Djibouti, the size of Massachusetts USA, features almost
two hundred miles of fascinating coastline with scattered plateaus and
highlands. We landed relaxed and refreshed in the early morning hours of a
beautiful, sunny and already quite warm day although we still couldn't believe
that we actually made it. |
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| Djibouti - Ambouli International Airport, relatively
small in comparison (AF serves JIB once a week), granted us quick access to the
semi public arrival hall where a well-dressed uniformed driver held up a highly
polished golden sign, welcoming us new arrivals of the Kempinski Palace. This
well-appreciated gesture makes us always feel at home and cared for, all over
the world. Our driver inquired after our passports and took over the formal
entrance into the republic for us. Here we met with
Albert
Stienissen one of the directors of the new Kempinski Palace. We all
followed Albert to the shiny silver Mercedes limo, parked at the main entrance.
As we sat down, we received cold towels on a silver tray to freshen up and then
we were on our merry way. For the fist time in Djibouti, we watched with great
interest people and localities. Djiboutian attire seems to evince the hot
climate; some men wore a loosely wrapped outfit that went down to about the
knee, along with a cotton robe over the shoulder, much like a Roman
toga. |
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Many women wore longer skirts and brown seemed
to be the traditional color. We saw donkeys on the streets carrying their load
and cars fabricated in many different parts of the world. Many buildings seemed
to be whitewashed, some Mediterranean style with green trees in the yards. Then
we passed the bustling harbor area, founded as a seaport in 1888 by the Catalan
Eloi Pino, today used not only for fishing, but for major international trade
and as base for ferry service in the growing city, that is today home to over
400 000 people. After a relatively short ride we reached the gate to the place
of a modern day 'One Thousand and One Nights'. Here the silhouette of this
palace hotel against the blue sky, reflecting the colors of the ocean, set the
mood for our stay. Away from the business district and shopping bazaars
(traditional street markets selling local produce, arts and crafts), the dream
palace is ideally located on Heron Bay, between the Red Sea and the Indian
Ocean, in a peaceful setting on the beach, displaying palm trees and
bougainvilleas. |
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We passed the flagpole,
proudly displaying the colors of its republic, and elaborate fountains and
finally
we
arrived at the main entrance of this precious hotel. As we entered the
expansive golden entrance and walked through the polished marble lobby we were
fascinated by its formal, enticing modern design and the magnitude of display
cases with traditional art. It all seemed indeed a unique fusion of African and
Arabic style. A softly ssplashing,
sleek fountain drew our attention and the perfume of fleshly cut exotic
flowers dramatically arranged in huge vases, filled the air with an abundance
of tropical fragrances. The elevator emerged within split seconds, no sound,
and no time to spare. My suite turned out to be, by any means, presidential
accommodations; my Rimowa luggage had magically already arrived ahead of me,
still untouched, waiting for my permission to be unpacked. |
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| This luxurious hotel palace was build in record time
of nine months and is managed by Kempinski, Europe's oldest luxury hotel group.
It features 177 accommodations for now, a state-of-the-art conference and
meeting center, a
grand
ballroom for over a thousand attendees, besides a multitude of indoor and
outdoor leisure facilities. Looking around in my suite, the design style was
directed by professionals who intended to portray its African traditions with a
touch of Middle East giving it the overall feeling is modern, eloquent and
comfortable sophistication. The fabrics are supporting the style with luxurious
texture, accents of serene sand tones, delicate detailed woodwork, precious
marble, exquisite glass works and soothing light. The view from the suite over
the turquoise sea can only be described as breathtaking and one of a
kind. |
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After I contacted my office in New York over LAN
Internet service took a quick shower in the
spacious,
luxurious bath facilities. I quickly wiped the water off my body with a
fluffy towel, neglecting my custom embroidered bathrobe and slipped right
between the sheets on my way to heaven. I was gone within a split moment, and
when I finally woke up after a two-hour power nap I was really hungry; little
did I know that we were scheduled for a power brunch. |
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| Seldom do we experience buffets of this magnitude as
they really put a spin on our wildest culinary imaginations, and all of the
food items were imported. The whole event proved to offer a wide array of
selections, with something to please everyone. It is an adventure in eating
specializing in a variety of international cuisines and featuring several
eclectic African and Arabian specialties. |
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| Edmund and I agree that the buffet cuisine was
outstanding and for sure never boring, from a pickled Northern European
Rollmops, to a mouthwatering Smoked Duck Breast Filet, to a prefect Pumpkin
Soup, to cuts of carefully selected meats, prepared to each guest's liking. The
restaurant offers a pleasant, inviting, modern atmosphere that is perfect for
social gatherings, such as a power brunch. We then went back upstairs to get
our bathrobes to spend some leisure time at the pool. |
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| I managed to tear myself
away from my presidential living accommodations and followed the call of the
alluring outdoor water complex with an inviting, raised, endless view swimming
pool and a swim-up bar. The well-designed infinity pool has been noted for its
beautiful setting and it's size, the largest pool in Djibouti. It offers a
magnificent sunset over the tiding ocean and is open until late, for a truly
romantic, painting an ocean view that is subtly lit up at night. I
unpacked
my laptop and was talking to my office in New York over WiFi within
minutes, while I sipped on a delicious exotic fruit drink, poolside and
overlooking the now high tide sea. |
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| We found the pool and bar service attentive and
anticipating. This is a landmark pool setting, which is worth a visit not only
for a swim, but also to watch the ever fascinating movement of the tide;
besides it is a great gathering spot to meet people over a glass of champagne
and witness the setting sun. We swam up to the pool bar, enjoyed the warm sweet
waters caressing our skin and suntanned, while sipping our favorite fruit
drinks. |
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| Picture an Oktoberfest in Dibouti. We attended our
very first evening at the palace an alfresco Oktoberfest with sauerkraut,
frankfurters, the appropriate meats, mustards, freshly tapped golden beers and
a multitude of international specialties that were utmost delicious, but had
little to do with the historic Oktoberfest that is every year celebrated in
September in Munich, Germany. The first Oktoberfest was celebrated in Munich
October 10th, 1810 in honor of Prince Ludwig's marriage to Princess Therese von
Sachsen-Hildburghausen and lasted for almost a week and they decided that such
fabulous event should be held annually. In the following years, this
'anniversary celebration' was held every October, and eventually moved forward
to September. Here in the desert, a five-piece band skipped the oomph-oomph and
entertained the crowd with more eloquent tunes while everyone helped themselves
for the elaborate selection of international and local cuisines, including
sushi and an unlimited flow of fine champagnes, wines and juices - besides some
great Bavarian beers. |
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Soon we called it a
night; after all we were scheduled for a six am wake up call for an adventure
not to be missed. October to February is the time where the whale sharks are
gathering in the calm waters off Djibouti, an area known as the 'Devils
Cauldron' and we were offered to visit with these gentle giants. Djibouti's
coastline is an ideal place to watch, dive and swim with
dolphins,
whale
sharks and their youngsters and I couldn't wait to be in close proximity to
them. Before I went to bed that evening, I looked out of the panorama window
and found the star glistening sky unbelievably clear. |
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| After a deep and relaxing night's sleep in a fine bed,
I woke up just in time for my wake-up call. A pleasant female voice announced
the time of the day, the outside temperature and the beautiful weather and I
was reminded once again that we were expected to leave to the harbor at a
certain time. Since literarily ancient times, Djibouti has been a center for
trading because of its ideal location between the Middle East and the east
coast of Africa as it is placed at the crossroads of the Red Sea and Indian
Ocean. Today the Port of Djibouti is one of the busiest ports on the African
east coast, the place where
we
boarded a relatively small boat. Within half hour we arrived at a tiny
island and here we picked up our diving equipment. |
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| ‘Tiny’
Island inspired our senses as well as the Robinson Crusoe instinct still
hidden in all of us; surrounded by the purest of all crystal clear, turquoise,
warm salt waters. 'Tiny' Island has been noted for its endless possibilities
and though relatively undiscovered, it still exudes its local charm. The
floating jetty allowed only smaller boats to anchor and it seemed that a bunch
of small bungalows were expecting its occupying guests. A simpler life style is
still here remaining, soon going to be changed. |
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| Our knowledgeable guide and diving instructor
Luc
Poirier not only escorted us but also assisted us with the choice of our
diving equipment in a the small shop. One can also go fishing and reef
snorkeling right off the beach or swim with the
dolphins.
This diving equipment was above average and very well maintained. As we loaded
the tanks and wetsuits on the boat, we quickly got under way to meet the gentle
giants of the sea. En route to swim with the whale sharks, a harmless plankton
eating variety of shark, we got to see an abundance of other fascinating sea
and bird life. |
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After a thirty minute
pleasant ride, accompanied by playing dolphins, Luc stopped the boat and within
minutes we got company. The huge shadow of a forty-plus foot giant appeared
next to and under the boat, which emphasizes how small we were in comparison to
these
gigantic
beings. My adrenaline was pumping as I flipped overhead into the amazingly
warm, turquoise waters. The kind giants really seemed to enjoy the interaction
with the curious people on the boat as well as us divers who visited them now
in their own habitat. Edmund had decided not to join me as he felt that the
huge mammal deserved to be photographed from above. |
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| These
amazing
creatures, a 'threatened species', can be seen here year-round, however,
they are most prevalent during the months of October through February. We
followed the whale sharks into the deep blue to a depth of eighty feet and I
felt that the bond between these creatures and me was strong. It was a profound
emotional experience. From here we took off for lunch to meet up with a yacht,
which was anchored close by at one of the precious calm coastal bays with a
fine, white sandy ocean beach. |
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| Here we were expected by
Kai
Zenner, a trainee of one of the Swiss Hotel Schools, who we must mention
for his superb service. There was no one single aspect in regards to world
class hospitality that this young man missed, considering that we were dangling
here on a boat over the calm bay waters of Djibouti's coast, enjoying
refreshing iced melon balls and then some. Kempinski is known for their knack
for hiring the best hotel students from the best hotel schools in the world. On
the way back to the palace, captain Luc insisted on visiting another dive spot,
one that he felt we could not miss for the world and I am sure glad that we
didn't. |
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| Once again we strapped on the scuba tanks and this
time it was as if we had entered a huge aquarium with as many exotic fish and
healthy coral reefs that exist on this planet. The myriad of colors and the
intricate marine life sanctuaries in these reefs of Djibouti took my breath
away. I completely lost track of reality, while my diving instructor Luc made
sure that we stayed within a safe diving time frame. These fantastic dive areas
feature some of the world's most beautiful fish and here you may visit the most
exotic reefs on our planet. On this exiting excursion we were allowed to enjoy
the lovely company of
Miss
Ming W. Teh who is Director of Spa & Business Development, and is in
the process of establishing one of the world's finest spas here at the Djibouti
Palace Kempinski. It was now time for all of us to return to the hotel and get
ready for a fine dinner. Though my wife didn't accompany we on this trip, it
would still take me some time to get ready. |
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| Djibouti, Africa |
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Extraordinary -
Merit
November - 2007 |
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5
Stars & 4 Stripes
Overall - 'Cuisine & Service' |
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The Ultimate Award:
Seven Stars and Stripes® |
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| “There is no place like Lac Assal to give you a
calming and relaxing sensation, as if you were taking a virtual leave of the
planet,” read the travel brochure. It was referring to this restaurant's
namesake, Lac Assal the world's third largest salty lake a short 45-minute
drive from the restaurant. But like the world-famous lake, this restaurant is
also a place of peace and tranquility coupled with a measure of gastronomic
allure that will be sure to whet the appetite. |
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| It is an attractive
setting featuring hand crafted artwork as decoration that works to create a
cool habitat all the while peaking interest in what is next to come.
Interesting wall objects contribute to the sense of the local cultural
identity, which is easy to see also on the proud faces of the team members. A
look around and you catch glimpses of fresh cut flowers, which have been
carefully chosen to brighten up each table with their virtue of purity.
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| Thorsten Buehrmann & Ingo Graf |
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| Restaurant Manager Ingo Graf greeted us as we
approached the podium, welcoming us with his warm, genuine smile. An offer of
cool perfumed cloth towels is presented and we relish their irresistible
feeling on the skin and seductive scent of the rosewater. Our table has been
arranged in the upper dining room and we enter amidst the sounds of softly
playing background music. It is now up to Executive Chef Iain Joyce to pull out
all the stops and present a sampling from what influences he has garnered in 15
years of experience in the Middle East, New Zealand and England. |
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It amazes us to see
such cultural richness and luxury in the restaurant since we are told that each
item, food and otherwise, must be flown in from the outside. As you can
probably imagine this must take an awful lot of pre-planning and organization
to pull it all together and have the resulting fine dining atmosphere. Our
table is festooned with a beautiful red-yellow rose, as well as Schönwald
porcelain dinnerware, with its timeless style and décor driven
functionality. Next to the classical china, the table settings include Hepp
silverware, for its symmetrical feel and opulence. |
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| Our dining experience begins when bar manager
Mr.
Deepankar Barua sends over one of his favorite cocktails, the time-honored
respectable Gin Martini Cocktail, age-old and enduring, but a masterpiece of
simplicity. It was perfectly chilled, crisp with a hint of juniper berries and
a citrus accent of curled lemon rind. In my eyes, this cocktail lives for the
tropics! Hostess Kadyia now introduces us to our server, Ms. Deka who
immediately begins to pamper us with her determined scurrying about the table.
It's amazing what a sincere smile can do for the adventure in the art of
eating. |
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| Chef Iain sends out an
Apple Leek Soup to brighten up our review and we relish in the
incredible depth of flavor and freshness savoring the little bits of sweet-tart
apple pieces. We are immediately aware at the great lengths that one must go
through to produce the fine level of quality and creativity required to keep
this restaurant at the forefront of culinary credibility. The satisfying soup
selection is followed by Beef Salad with Tomato, Balsamic and Caramelized
Onion of perfect temperature and texture. The quality of the meat and
deftness of its preparation disguises the hard work of procurement, production
and assembly of this special arrangement. It was fittingly paired with KWV
2006 Chenin Blanc, South Africa, offering plenty of ripe fruit flavors and
residual sugar, with very intense aromas of tropical fruits and spice.
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| Next up, Chef Iain presented Tuna and Scallop
Carpaccio with Lemon Grass Vinaigrette, with melt in your mouth slivers of
whiter than white mollusk and thinly portioned wafers of garnet red medallions
of tuna. The accent of Thai inspired lemon grass lent its pungent herbal flavor
to the otherwise understated essence of the seafood. To compliment this
delicate course, a bottle of Schloss Reinhartshausen Riesling 2005, Rheingau
Germany, an unmistakable dry style Riesling with delicate spice, hints of
yellow fruits and plenty of citrus notes. An intermezzo of Lemon Sorbet was
served to cleanse the palate without any hint of ice crystals, velvety smooth.
This came paired with Kempinski Sekt Extra Dry, a satisfying bubbly from
the very same world-class vineyards in Germany owned by the Kempinski
Group. |
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So far we agreed that
everything was running better than expected although after meeting with Chef
Iain we became familiar with his terrific dedication to perfection and pursuit
of originality. He now presented us with Bread Wrapped Australian Lamb,
Potato and Pumpkin Ravioli, Honey Garlic Jus, an inspired interpretation of
a formidable fare. Small layers of delicate tasty raviolis and foamy garlic jus
lay the foundation for this venerable creation. A rose pink color for the lamb
indicated the perfect cooking and serving temperature for the best template of
its flavor. The addition of the breading as wrapping worked well to hold in the
moisture and flavor profile so that each bite was a kaleidoscope of changing
savory patterns. |
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| This entrée had to be paired with an
exceptional wine that wouldn't overpower but would deliver the necessary
support to accentuate and highlight it. Chateau Ksara Réserve du
Couvent, Lebanon comes from a country with a rich winemaking heritage, but
not so wide and acclaim. It is aged in oak casks giving it a certain elegance
with a lingering delicacy. It is a superbly balanced dark ruby red wine made
from a blend of Cabernet Sauvignon, Syrah and Carignan varietals making it
perfect for the lamb preparation. |
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| After putting the
finishing touches on our main course it seemed appropriate to rest and nurture
the remarkable wine for a while before moving on. Our server Deka gave that
needed space as she quietly cleared the remnants of our meal. A double espresso
was in the order of the day, while Chef Iain presented us with a masterpiece of
culinary fabrication. Double Chocolate Brownie with Coconut Ice looked
to us like a Michelangelo inspired tower bursting with edible ornamentation of
rich and creamy deep dark chocolate. This in turn was comforted by a bottle of
Moët & Chandon Burt Imperial, a velvety smooth bubbling mousse
of straw yellow champagne. |
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| Thorsten Buehrmann & Iain Joyce |
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| A fitting end to a lovely culinary journey! Our
respect and admiration go out to Executive Chef Iain Joyce, of New Zeeland. He
is a highly motivated professional, who received his Hotel Chef’s Diploma
in Great Britain from ‘Bournemouth and Poole’. The creative young
chef, who worked as Executive Sous Chef at the Madinat Jumeirah in Dubai,
U.E.A. for several years, took over the leading man position at the Djibouti
Palace Kempinski recently and his team is already receiving international
recognition under his leadership. We are delighted with his creative style and
believe in a promising future. |
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| After dinner we all met at the Grand Barara, a chill
out cigar lounge with live performers. The lounge overlooks tropical palms and
the Red Sea, which makes a perfect setting for cocktails at sunset or a
digestive after dinner and we stopped for a nightcap. Edmund ordered “some
kind of a cocktail with Grappa” and our knowledgeable bartender,
Mr.
Deepankar Barua, created a drink of Grappa, Vodka, Passion Puree and some
secret ingredients all combined and served in a Martini glass; this was one of
the finest Grappa cocktails Edmund ever had. Deepankar worked in various
positions and as bartender at the Burj Al Arab in Dubai. A small live band was
entertaining the crowd, playing some of the internationally celebrated,
unforgettable hit songs, besides a good mixture of music and rhythm to dance.
It is an ideal place to meet and converse with well-rounded, well-traveled,
affluent people, in a casual atmosphere. |
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| After a fabulous evening I was really longing for my
bathrobe. As I opened the door to my suite, I was greeted with the relaxing
sounds of the entertainment system, chill-out music designed to relax the
spirit and it sure did the trick. The turn down service had left some gourmet
chocolates on my nightstand and I nipped on them, as if I didn't have enough by
now; they were delicious. From the bathroom came the lovely scent of roses and
sure enough the
bathtub
was filled with tempting warm water with floating rose pedals and I found
Molten Brown amenities on the vanity. I turned off the lights and stepped into
the tub, while the ocean shimmered in the white moonlight. |
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I woke up to what would
be the beginning of another exciting day. It turned out that a very interesting
excursion was waiting for us, a trip to the close-by
Lake
Assal, the lowest point in Africa at 155 meter below sea level. A huge
Lincoln Navigator SUV and its well-dressed driver was expecting us at the main
entrance of which only two of these powerful vehicles exist in the country; one
is chauffeuring the President of Djibouti. We arrived at our destination after
an hour ride through the wild coastal landscape of a land that has very little
resources but enormous potential in regards to its tourism
development. |
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| We stopped at an overlook where we admired the
turquoise waters of the ocean bay and recognized a few small islands relatively
close to the coastline. We took in little refreshments in the form of iced
watermelon slices with prociutto, small Danishes and strong, hot Arabian
coffee. We discovered a few wild camels roaming and coming from a world where
we see camels only in zoos, this was quite an interesting experience. And there
it was, a lake of salt and water as blue as the sky above. It is ten times
saltier than the ocean and is the most saline body of water in the
world. |
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| Lake
Assal sits at the top of the Great Rift Valley in the Danakil Desert where
summer temperatures sometimes reach over 50°C and are accompanied by strong
drying winds. There are no streams flowing out of the lake. The lake is
surrounded by a glistening white plain, which was once covered by its salty
waters. I wanted to try the warm, inviting waters and as I walked with my
sandals into the shallows, it was as if I was stepping into a bathtub that had
been prepared with mineral salt to replenish and rejuvenate. I floated out on
the water, and as hard as I tried, I was not able to stay below the
surface. |
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| Facts: Lake Asal (also Lake Assal) is a crater lake in
central Djibouti, located at the southern border of the Tadjoura Region,
touching the Dikhil Region. It measures 10 by 7 km and covers an area of 54
km². The main depth is 7.4 meters, which makes a water volume of 400
million m³. It is surrounded by a salt pan (extending west and mainly
northwest), which is still mined, the salt is being transported by caravan to
Ethiopia. Lake Asal is the most saline body of water on earth, more than the
Dead Sea. The sources of the lake are subsurface springs, which are fed by the
Gulf of Tadjoura (Golfe de Tadjoura), the eastern extension of the Gulf of
Aden, specifically the nearly closed-off bay Ghoubet Kharab, about 10 km
southeast of the lake. |
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| Thorsten Buehrmann & Bugra Berberoglu |
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After our return, we
freshened up and got dressed for the upcoming award presentation and met in the
lobby with the well-dressed hotel manger Bugra. Bugra is fluent in Spanish,
French, English and Turkish and hospitality is his passion, strong management
skills and team play are undeniably his strength. He received the Entrepreneur
of the Year Award, annually presented by Kempinski Hotels S.A., in 2005.
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| To get centered for the day, Bugra rides his Harley
Davidson in the early morning out into the desert and meditates. This hands-on
hotel manager welcomed his Excellency Mr. Mohamed Dileita Mohamed, Prime
Minister of Djibouti, all the honorable ministers of his staff, ambassadors and
consuls with great ease and eloquence during his introduction speech at the
award ceremony in the grand ball room. |
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| The
Seven
Stars and Stripes Award presentation and celebration at the grand ballroom
was a spectacular soiree, covered by the international press. Diplomats,
ambassadors and consuls, as well as Djibouti's high society, witnessed when
his
Excellency Mr. Mohamed Dileita Mohamed, Prime Minister of Djibouti, Prime
Minister of Djibouti accepted the Seven Stars and Stripes Award on behalf of
the Djibouti Palace Kempinski and handed it to the Kempinski management,
represented by Bugra Berberoglu and his staff. As Reuters, BBC and many
regional and local TV station cameras were rolling, a huge applause supported
this well-appreciated gesture. |
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| The official ceremony was attended by most of the
proud management and staff members that were available that evening. The press
described an invitation to the award party as 'a validation of Djibouti's
society status.' Now in its 1st year, the bash already garnered a reputation
for drawing a seasoned crowd of an interesting mix of writers, politicians,
legends, money people and of course, celebrities. The tourism minister,
Directeur Général
Mohamed
Abdillahi Waiss of the Office National du Tourisme de Djibouti expressed
his pride and pointed out the potential that the country sees with its
affiliation with the world wide renowned Kempinski group and the overall
development of the countries tourism expansion. He received his Masters Degree
in Business Administration in Europe (UK) and continued to earn many
certificates in different fields, all related to the hotel industry.
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by Thorsten & Edmund Buehrmann
Editor: John
Lomitola
Editor-in-Chief: Ingrid Lemme |
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| © 2007 ~ Seven Stars and Stripes,
Inc. |
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