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| Moscow -
Russia |
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Society -
World Level Perfection
April - 2008 |
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6 Stars
& 7 Stripes
Overall - 'Hotel & Service' |
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The
Ultimate Award:
Seven Stars and
Stripes® |
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| A Seven Star Greeting from Moscow! We had departed on
an unusually mild, but overcast mid-April morning around noon from St.
Petersburg International (LED) with Moscow as our final destination. Moscow has
three large airports; we landed at SVO, which offers nonstop flights to and
from NY and many other global destinations. SVO is a 'historic' airport in a
major renovation phase, while fully functioning. The construction chaos was
somehow controlled as travelers from all over the world were without much
inconvenience go on their merry way. Home to over ten million people, Moscow is
one of the world's most prominent and well liked destinations for tourists and
business travelers. We new arrivals were handled in a friendly, professional
manner and in no time through customs. Here our impeccably well-dressed driver
Marat Zorin welcomed us on this nice early spring afternoon to the city which
portrays modern day Russia like no other. The chauffeur opened the doors to a
handsome Audi A8 L, a great town car, by any means, and inquired after our
preferred taste for music. |
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| The 'on board' leisure magazine was 'International
Elite', coincidentally featuring on the inside cover, an advertisement of our
very special Rimowa luggage, which accompanied us on this trip. Mr. Zorin
chauffeured us eloquently through the busy city, dating back to the 12th
century, simply fascinating. Ever prominent, on the global stage, the former
communist 'stronghold' remains until today the capital, as well as the
cultural, commercial and political center of Russia. We arrived at the
impressive, highly polished weather protected main entrance of the Ritz-Carlton
Moscow. Located in the very heart of this city, eleven-stories high and
overlooking the Red Square, the Kremlin, St. Basil's Cathedral and Christ the
Saviour Cathedral, all the places of unparalleled historic significance, and
then some. Audi's concept of 'Truth In Engineering' became once again evident
when we arrived at the hotel and the A8-L pushed the seats automatically back
from a 'comfortable travel' into the 'passenger departing' position, a feature
that seniors shall especially appreciate. We were then told that the Ritz
Carlton Moscow maintains an automobile service fleet, worth over three million
Euros. |
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| Our arrival was a fabulous
performance, a perfect play rehearsed a thousand times and once again now
seamlessly presented to us. 'Welcome to the Ritz Carlton',
Doorman
Vyacheslav Burtsev said while he opened the door and raised his hat at the
same time and he really seemed to mean it. Then Miss Paulina Sokolova, an
attractive young lady, welcomed us and guided us from here through the buzzing
arrival hall. We instantly felt at home when we followed her through this
sparkling marble parlor towards the highly polished, traditional elevator, a
one of a kind. The sound of live, southing piano music surrounded us as Miss
Paulina explained that 'Club Level' guests are checking in on the 11th floor.
It became at this moment more clear to us that we were checking into one of the
world's finest hotels. Now,
four
pretty elevator ladies, clothed identically in fitting black uniforms,
welcomed us once again in true Ritz-Carlton style, and lifted us up to the Club
Level. |
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| This is just one of the true old-world hospitality
experiences that guests very much appreciate still today and that makes all the
difference. We stepped out of the lift and onto carpets that don't allow any
noise and admired the polished dark cherry furnishings, an elegant decoration
style now continuing at the 'Club
Level'. We received once again a charming, warm welcome, and while we sank
into a comfortable seating ensemble and sipped on a nice glass of champagne,
our concierge took care of the formalities. Alexander Regelmann, the Club
Manger (wearing a classy, single Windsor) inquired after the comfort of our
flights and wellbeing. All it took was a signature on our welcome papers and we
were handed our golden room keys in a prestigious, black leather
presenter. |
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| While we were admiring the breathtaking views over
these eclectic, esthetic roofs of the amazing city, Mr. Regelman mentioned that
this is actually their official place to
perform
the Sabrage. This is an old tradition of beheading a bottle of Champagne,
which became popular in France when the army of Napoleon visited many of the
aristocrat domains and the technique traveled, as everything else fashionably,
quickly to Russia. We agreed and followed Roman Milostivy, the Master de
Sabrage, out onto the balcony. The air was wonderfully mild, eleven stories
high above the stunning roofs of Russia.
The
cut came quick and perfectly targeted; the bubbly emerged with a thunder,
celebrating this glorious spring day with us. Imagine opening a bottle of Louis
Roederer by striking off its neck with one sweep of a saber's blade overlooking
the most famous 'onion roofs' of the world? While the cork went flying, my
colleague Edmund reminded me on the fact that Louis Roederer is one of the
largest remaining independent Champagne Houses, owned by the Rouzaud family
since it was founded in 1776 in France. |
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Tsar Nicholas II nominated
Louis Roederer as the official wine supplier to the Imperial Court of Russia.
Promptly it became known as the 'Champagne of the Tsars'. How fitting! Roman's
skill of the art of 'Sabrage' in hitting the champagne bottle just hard just
enough at the bottom edge of the annulus, the glass ring at the top of the
neck, so the blow brakes the neck off cleanly, complete with cork, was expertly
done. The champagne, fluid gold of a million tiny, eager, aromatic bubbles, was
luscious by any means. It is a fact that any well chilled bottle of champagne,
if one avoids shaking it, removes the foil and wire cage, holds it an angle of
about 40 degrees and strikes along the bottle's seam, can do this - but it must
stay a tradition. After all the Sabrage, dating back to Napoleon's times, was
invented by cavalry who found it difficult to open champagne bottles while on
horseback, but did have usefully heavy sabers handy. Well, we celebrated the
ingenuity of the story with one of the finest Champagnes there is. |
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| We were led back to the elevator and lifted down to
the 7th floors to our accommodations. On the way we were informed that this
luxury hotel counts for over three hundred of the largest guestrooms and suites
in Moscow. Our luggage had arrived at our accommodations before we did, and my
suite
#740, at first glance, was delightful! The most dominating feature, which
my wife would have liked if she had been able to accompany me besides the
amazing views, was the royally dressed bed. From the soft linens to the
Carlton's signature featherbeds and pillow-topped mattresses, dressed with a
multitude of decorative pillows, 'captivating' might describe this luxurious
bed, best. Polished, dark Cherry and Burl wood décor throughout was
creating in this traveler a the feeling of home. The bathroom was laid in
precious marble, from Portugal and the Altai mountains, granting all the
comforts one might be used to and then some. Bath essentials by Bulgari were
generously, but tastefully, displayed. |
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| Not a fingerprint to be found, the place was spotless.
I slipped into a cozy, plush terry robe and slippers and called housekeeping to
have my suit dry-cleaned. I ignored the inviting deep bathtub and took a shower
instead. Then high-speed Internet access allowed me instantaneously to get
hooked-up with my office in NY when I realized that eight hours time difference
was not conducive to my attempt, at this point. There was a well stocked bar
for the international taste and a neat Krupps Nespresso Machine, ready to go,
which I decided to try. As I looked around, I recognized a traditional, formal
living room design, emphasizing a graceful effect. Electronic fingertip panels
allowed easy access of the well-placed lights and window coverings. Lighting is
essential in supporting the mood for the guest and the fixtures ignited any
desired ambiance, besides a dramatic feel. Sheen fabrics supported the living
room's design scheme by repeating colors and patterns on drapes and
upholsteries. I loved the palette of gold, ocher and aubergine, accentuating
and illuminating the room essentially, keeping the design on classic elegance
and the ambiance in tact. |
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| We started our
first
sightseeing excursion of Moscow, with our wonderful guide Ms. Tanya Nikita,
and a tour of the Red Square. Sergey Logvinov, who also accompanied us on this
excursion, was a professional athlete and is portraying young, modern Russia
superbly. No picture will ever portray the sight of the ancient
St.
Basil's Cathedral, which rises like a fairy tale from the Eastern part of
the powerful complex. We should get to see
inside
the Red Walls of the Kremlin, the Red Square, the
GUM
Department store, and then some. Any tour of Moscow should start at the
Kremlin, the central and ancient part of the capital on Borovitsky Hill.
Today's Kremlin is the product of a process of building and re-building,
allowing us to vision a panoramic timeline of Russia's architectural history
from the 15th century to the present day. |
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| The priceless Kremlin, 'the' historic 'seat of
Russia's government' in located in the very heart of Moscow, overlooking the
Moskva River (to the South),
Saint
Basil's Cathedral and Red Square (to the East) and the Alexander Garden (to
the West). The Kremlin includes four precious palaces, four breathtaking
cathedrals, and the Kremlin Wall with Kremlin towers. Part of the complex
serves as the official residence of the President of Russia. We were speechless
at last when we stood in front of the
largest
bell in the world, weighing almost 202 tons and standing more than 6 meters
high and 6.6 meters across, on a large pedestal in the Kremlin not far from the
Ivan the Great's Bell Tower. The story of its construction is marked by a
series of almost supernatural misfortunes, as if this 'white elephant' was
cursed from conception. |
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We recognized the rich relief
works on the bell's exterior, depicting Jesus Christ, the Virgin Mary, John the
Baptist, Russian rulers and their patron saints. We admired the Cathedral of
Christ the Saviour, the largest Russian church with a panoramic observation
platform at 40 meters high that offers a fantastic view of the eternally,
colorful city. The history of the Cathedral began on December 25, 1812. This
was the day that the last soldiers of Napoleons' 600,000-men army were driven
out of Russia. Emperor Alexander I signed a manifesto ordering the construction
of a magnificent Cathedral in honor of Christ the Saviour in Moscow as a
thanksgiving to God and to honor the victorious Russian army. |
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| Now St. Basils Cathedral, another well-known,
colorful, breathtaking building with amazing towers that decorates the Red
Square in a one-of-kind way, and founded by Ivan the Terrible. The precious
colors were added later. Not to forget that Moscow is a most affluent,
cosmopolitan city with superb shopping venues, every international and national
company with large price tags is here represented. The GUM Mall, a historic
state department store, built between 1889-1893, is worth an extensive visit.
Citizens and tourists of all ages responded pleasantly to us visitors, and we
felt welcome. Minutes later, we were back in our suites and it was time for us
to get ready for a casual dinner with Mr. Eller. The bathtub looked really
inviting, but I had to take some notes, e-mailed them to NY, and then hopped
into the rain forest shower. I sort of felt as if I was in a tropic forest with
bright light streaming down, except that it was a relaxing rinse of silky soft,
warm water. |
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| General Manager
Oliver
Eller is a 'veteran' in the world of hospitality and supervised the
Ritz-Carlton's two-year renovation project, leading to the grand opening of
Moscow's newest luxury hotel on July 1st, 2007. German born Eller, with a
diploma from Cornell University in New York, left really nothing to chance. He
orchestrated the entire project and hand picked over four hundred ladies and
gentlemen that are now part of his perfect team. Formerly the General Manager
of The Ritz-Carlton of Wolfsburg, Germany, this hands-on 'jack of all trades'
has won numerous prestigious awards for his hotels. |
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| Eller had kindled his career with The Ritz-Carlton
Hotel Company as GM of the Ritz-Carlton Schlosshotel, Berlin in 1999. Mr. Eller
has since assisted in various grand hotel openings around the globe, among them
in Sharm El Sheikh (Egypt), New Orleans and Atlanta. He held other leading
positions at the Inter-Continental Berlin and Schweizerhof Berlin, both in
Germany. Our first evening with Mr. Eller, the cuisine, the presentation and
the service was already a Seven Star dining experience, top notch and beyond.
Later Eller decided to resume the evening with a nightcap, overlooking one of
the most colorful and sparkling rooftops of the world, and we took the lift up
to the O2 lounge. Roman, the talented bartender, prepared a couple of specialty
O2 cocktails forever to remember. He won the world bartender competition in
Amsterdam (Netherlands) - righteously. While together in the O2 Lounge, Eller
talked with much love and adoration about his six-year-old daughter. There is
probably nothing that this wonderful Dad wouldn't do for her. |
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| Later that night, after too much food as usual, I
quickly dropped my shoes in the 'shoe butler service box' at the main door, and
took my laptop to bed. I was scheduled for a nine AM conference call with NY
and was surprisingly able to contribute. The next thing I remember was the
ringing of my phone, it was Edmund, our senior consultant; he was expecting me
to accompany him for a late breakfast at the Club Lounge. Upon entering the
Lounge we were stunned by the wall to wall windows facing the ever-fascinating
views. The Club Lounge is basically an 'all-meals -inclusive' floor offering
its most discriminating, privacy seeking guests access to five elaborate
servings of timely meals with all the beverages and trimmings - to be accessed
at each guests' own discretion. |
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The service staff was
impeccable, many multi-lingual and always addressing the guests by their last
name. What was announced as a light breakfast turned out to he an international
feast. I indulged on some appetizing cold cuts and a delicious selection of the
freshest, obviously handpicked, berries and that really had to be all, since we
had reservations at the
O2
Lounge at two. We admired the delicate design of the white bone china and
the gold plated serving utensils, placed on precious wood inlaid buffet tables,
this porcelain demands either to be hand washed or extremely delicate handling
by ultra sensitive dishwashers. The coffee was still, at this late morning
hour, freshly brewed and just what we needed. |
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“We experienced the Ritz Carlton motto whenever we got to
interact with members of this highly
qualified staff ‘We are Ladies
and Gentlemen serving Ladies and Gentlemen´” ~ TB |
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| We decided to go back to our suites and catch up on
some sleep, before our lunch with the hotel manager at the
O2
Lounge. The housekeeping staff had already made-up our suite and all I had
to do is push some of the pretty pillows to the side, lay down and push a
button on the remote control the draw the curtains. As ordered, my wake up call
gave me enough time to freshen up, answer a couple of e-mails and then get
dressed for a
light
lunch with hotel manager
Sandeep
Walia. |
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| We took the elevator to the 'sky' where the O2 bar, an
ultra modern streamlined meeting place above the clouds, with breathtaking
views over many of the most fascinating 'roofs on the world', is located. The
Ritz-Carlton's credo is Mr. Walia's mantra, his handshake is solid and it
becomes obvious that he manages with integrity and commitment. We talked about
the Ritz Carlton Moscow's latest innovations, the relatively new spa, his
staff, his family and of course the amazing views from our unique location. Our
light
lunch turned out to be a feast of mouthwatering sushi, freshly cracked
oysters, and to die for Kobe Beef, besides a couple of well mixed
drinks. |
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| The international heath,
beauty and fitness ESPA opened its well-designed doors last fall and is located
in the lower part of the hotel, above the underground parking facilities.
Featuring one of the largest of Moscow's pools, the facilities with its modern
sleek design are simply beautiful, so is the layout of the entire spa with its
bubbling 'in the pool' hot tub, the sauna with its Swarovski crystal studded
ceiling and the authentic Russian steam rooms.
Spa
director Neil Saul welcomed us personally and invited us to enter the
colorful therapeutic space of ESPA. We were in awe of the relaxing, Zen-like
irresistible design of the spa facilities. |
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| The multi-lingual spa concierge and staff were
accommodating and they really enhanced the already' highly rated spa
experience. These spa facilities are fully handicapped accessible. Besides, the
latest in hotel innovation is possibly this Carlton's Technology Butler®, a
service person that might come 'in handy' with all the new technologies,
including the spa and fitness center. ESPA has a selection of powerful and
highly effective signature treatments specially created for the Ritz-Carlton,
focusing on Eastern spa philosophy, based on traditional European spa history,
with an Ayurvedic flair. |
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They employ a team of highly
skilled, trained professionals, delivering optimal results with the treatments
that we had the great pleasure of experiencing. My therapist Ms. Nektaria
Sfendoni, inquired after all sorts of medical condition of which I might be
aware of, such as high blood pressure, allergies, physical disabilities, or if
I had chemotherapy? Then she recommended
several
different oils for my upcoming Aroma Therapy Massage, explaining the
complimentary and alternative medical aspects of each. We settled for a
wonderful smelling oil that would help me to relax. From there I remember
little, except that Miss Nektaria asked me during her highly skillful treatment
if I experienced any discomfort, which I denied. |
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| I was completely immersed in this masterfully,
sensitive massage treatment, using blends of this calming essential oil whose
properties she had explained earlier. -- I'd heard about the ‘aroma
& light shower’, but I never knew what it was, or more
importantly, why it is supposed to be so great, until I got to experience it
myself during our visit at Moscow's ESPA. I am hooked! As the water cleansed
me, a shower infused with a pleasant aroma and a light of what I assume is the
color of this herb, took my breath away just for a tiny moment and then took my
mind, allowing me to stay in that ‘moment
of aroma & light therapy’ - as it seemed, forever. |
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| This shower seemed to have rinsed off the tension in
my upper back and shoulders, I was really tense. Then I sat in the spa lounge
for a bit, sipping some aromatic tea and allowing my body to return to its
normal body temperature. I felt detoxified, hydrated and rejuvenated. If April
showers bring May flowers, this is the way to go. After spending a couple of
hours in the spa and experiencing a real pleasant afternoon, I returned to my
accommodations for some reading and writing before I had to get ready for what
turned out to be a very, very pleasant evening… |
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| Moscow -
Russia |
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World
Level Perfection - Society
April - 2008 |
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7 Stars
& 6 Stripes
Overall - 'Cuisine & Service' |
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The
Ultimate Award:
Seven Stars and
Stripes® |
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| King Jeroboam is described in the Bible as a “man
of great value” and the Ritz Carlton Moscow deemed it appropriate to name
their fine restaurant in his honor. Furthermore, it is the name of an oversized
bottle holding the equivalent of 4.5 liters of wine to which the restaurant
fittingly has an incredible collection of all sizes driven by the Sommelier's
desire to assemble a special compilation of world-class vintages. We were
invited into the extensive wine cellar's presentation/tasting room for a guided
tour of this venerable 'Fort Knox' of liquid gold. Our guide for the event,
Mr.
Alexey Mitrofanov, Chief of Sommelier in the Petrus wine-room, made
absolutely certain that we would be thoroughly educated in the vital nuances
that make this particular presentation room a cut above the rest. It was
impressive to hear that one could order a $68,000 bottle of 1961 Chateau Petrus
Grand Cru to seal the deal for that special businessman's meeting. I
wonder what happened to the three-martini lunch? |
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| As careful as one can be with an inventory of over 800
rare vintage bottles collected over the years from the finest vineyards in the
world, Mitrofanov realized during our tasting a couple of 'corked' bottles of
Chateauneuf-du-Pape. This is definitely where a sommelier earns his keep as he
saved us the discomfiture of discovering the unpleasantries on our own. The
doors of the wine room suddenly swung open and we were escorted by
Restaurant
Manager Ralf Ruenger, to our table in the restaurant to take part in
“cuisine vitale”, the ultimate gastronomic spiritual journey
of physical well being overseen by three-star Michelin Chef Heinz Winkler. It
will be here that we will participate in the new fashionable movement that
takes a holistic approach to nourishment and health. Chef Winkler reigns at
Jeroboam as Capo-di-Capo, and he earned his reputation for being the youngest
chef at 31 yrs, to get three Michelin stars and the first chef to be awarded
Germany's Cross of Honor at his restaurant in Bavaria. Fame and fortune aside,
Chef Winkler has bestowed his incredible knowledge and inspiration on Leonard
Cernko, Chef de Cuisine at Jeroboam Restaurant. With Winkler by his side as
culinary mentor, Chef Cernko has propelled Jeroboam into the forefront of the
Moscow restaurant scene, orchestrating gastronomic perfection and pleasure in a
sort Ballet Russe style. |
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| The crucial turning point in
this culinary performance comes not only with hard work and dedication to the
ideals of his mentor, but also the development of an intuitive and creative
style easily identifiable as Chef Cernko's own. Take for instance the 'over the
top' experience of his famous
Tsar's
Breakfast. This encounter with Russian royal decadence includes Kobe
beefsteak, Parmigiano Reggiano cheese and truffle omelet, foie gras “Au
Torchon” with caramelized apple and pain brioche, Beluga caviar with
blinis, sour cream and quail eggs and Prosciutto di Parma and
cheese. |
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| Jeroboam
Cuisine |
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| You can drink Mimosas made with a bottle of Louis
Roederer Crystal champagne and the whole package will set you back only $700
per person. As we made our way to our table for dinner, we bubbled over with
delightful anticipation realizing that we were now in the hands of master of
his trade. Restaurant Manager Ruenger explained to us that the décor
evokes a sort of Classic Czarist Imperial period, refreshing the senses and
restoring a sense of history considering that fact that the entire structure
rose elegantly from the ashes of the former state-run Intourist Hotel. The
menus were presented and soon we were drawn into the glory of the former 18th
century tavern and as it later became known as Hotel Paris, the popular
gathering spot for Russian writers and poets sharing their creative thoughts.
Our table was attractively set with the finest Robbe & Berking sterling
silver flatware, which sat framing a handsome porcelain plate made by K.P.M.
(Königliche Porzellan-Manufaktur Berlin). It was a silent reminder of what
true sophisticated dining must have been like in the Czar's time. Our server
Ms.
Jelena Knaus elegantly prepared us for the events taking place in Jeroboam
by her unwavering attention and professional knowledge. As a matter of fact
through her apprenticeship, she is a product of the Heinz Winkler school of 7*
service. It is important to also point out that the whole Food and Beverage
operation at the Ritz-Carlton Moscow is supervised by Executive Chef Chris
Southwick, a dedicated well-seasoned American with a judicious plan for
achieving culinary greatness through 'cuisine vitale'. |
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| Jeroboam
Cuisine |
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The gastronomy presented on
this day represented the ultimate in nouveau Russo-French preparations and
variations on that theme. To start with, Chef Cernko spun out his own version
of a Winkler specialty, Variations of Goose Liver. It was offered in four
parts: Goose Liver Parfait with Port Wine Reduction featuring
melt-in-your-mouth fois gras and port wine marinated figs, carnations and
cinnamon. Goose Liver Tort covered in Port Wine Gelee with kohlrabi
inlay, a fine construction of delicate taste. Goose Liver Ravioli with wild
Leek offering a Madeira wine reduction stuffed into the ravioli.
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| And finally, Goose Liver crème Gratinee with
Beets and black root salad with just the right amount of truffle sauce. We
were confident that this medley of different preparations and flavors could
only be matched by certain wines especially chosen to highlight the lush tastes
and so appropriately a 2003 Riesling, TBA Franz Pichler, from the Wachau
on the Danube in Austria could possibly add the right amount of character to
these miniature masterpieces. Pichler makes an exemplary Austrian Riesling
style, finely structured wines with what is called "filigree" fruit, delicate
lace-like clusters of grapes at the peak of readiness. Our next treat was to be
Langoustine Terrine with Lobster Mousse marinated with Basil, Lemon and Sea
Salt. |
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| These small pink crustaceans
resembling crayfish, with a taste and texture closest to lobster were expertly
crafted into an orange glazed roll and served with a salad of orange wedges.
Surprisingly, our sommelier selected a 2005 Ca del Solo, Bonny Doon, a
California counter-cultural icon featuring an underappreciated grape varietal,
Malvasia Bianca. It is noticeably bone-dry with succulent rather than lush or
sweet fruits and a terrific orange blossom nose as if made especially for
Chef
Cernko's Langoustine. |
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| Jeroboam
Cuisine |
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| This was followed-up by a magnificent Caramelized
Sea Scallops with Caper Berries, raisins and Malden Crystal Sea Salt, an
organic salt high in magnesium and calcium. Tender morsels of ivory white
scallops topped with a golden crust of caramelized juices and surrounded by
wedges of unique caper berries and flavorful scallop foam. A bright golden
colored bottle of 2005 Capitel Foscarino, Roberto Anselmi became the
contra-force presenting a complex bouquet, very floral with hints of nuts. It
offered great depth with a slightly spicy, herbaceous character and good
acidity on the finish. It was inevitable that Chef Cernko would now present us
with another healthful seafood selection and he did just that with his
Turbot Filet with Red Butter, Savoy Cabbage and Crayfish. |
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| Jeroboam
Team |
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| Turbot is a delicate fish that pairs well with the
elusive flavors of poached cabbage and fresh water crayfish while being
fortified with the earthy essence of red wine and shallot reduction. This was
truly one of this evening's eating highlights causing me to ask the question,
“How'd I miss this fish all these years”? Alexey the outstanding
sommelier, promptly brought us a glass of straw yellow Chardonnay 2003,
Bründlmayer offering white stone fruits on the nose with a broad
expressive character and a great finish. It was a lovely well-balanced wine to
go with this entrée. |
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| Jeroboam
Cuisine |
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| Finally the dessert selection of the evening came to
us as Apple and Almond Croustillant with Caramel Sorbet in the form of a
triple-decker delicately crisp construction of fresh apples and marzipan. This
creation was flavored with a few streaks of dark golden brown Calvados, a
double distilled spirit made with a mixture of sweet, tart and bitter apples.
The obvious choice for a dessert to hold up to this superstructure is a 1999
Tokaji Eszencia Oremus, a super sweet (six puttonyos) heavy palate, spicy,
honeyed and floral. Very true aromatics though not in the traditional style but
with an endless aftertaste. |
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| Jeroboam 2008 -
Seven Stars and Stripes - Award |
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| After our unique dining experience, we were in the
mood for a nice digestive and perhaps a well-made cigar. Soon enough our
sommelier Alexy appeared with an elaborate 'cordial wagon' in tow followed
closely by our server Jelena with a delicate selection of petit fours. Jelena
made sure that we received our much-needed double espressos with excellent
little cinnamon and crystal sugar stirring sticks. Once Alexy got started, it
was like watching a juggling act during in which he moved silently all the
while decantering various rare cordials for us, a true professional
performance. It was suggested that I try the Millesime Samalens bas Armagnac
1952, a very rare distinct kind of brandy known for its therapeutic value.
In 14th century France it was said that consuming Armagnac “enlivens
the spirit, partaken in moderation, recalls the past to memory, renders men
joyous, preserves youth and retards senility.” My kind of cordial, I
thought! Alexy now suggested a hand rolled cigar to go with the Armagnac for a
fitting end to a World Level Perfection dining experience. |
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In the elevator back to our
accommodations, we were so tired that we both decided to cancel the wake up
calls and meet each other again for brunch the next day. A dimmed light on my
nightstand, with a couple of handcrafted pralines on a fine crystal plate, drew
me towards my cozy down bed. The top drawer was already pulled, just enough for
me to understand that this is the spot where I could draw the curtains and turn
off the lights by the push of a button. The Ritz-Carlton has developed a
special luxury sleep experience based on double-down surround
pillows. |
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| The custom-crafted headboard, the plush pillows and
luxurious duvet, shams and sheets granted me more than a restful long sleep.
These superb pillows truly cradle ones head and comfort ones entire body and
there was no sound, no noise from the floor - only my dream bed and I. --
Brunch
at the RC Moscow, the French call it 'le grand petit dejeuner' - 'big
little lunch', was a the fabulous selection of international cuisine and
classic live music playing in the background, the 'in' place to spend a late
Sunday morning. It may be considered as a 'Benedict Brunch', named after the
New York chef Legrand Benedict, who invented eggs Benedict as a hangover cure,
since these were part of the display and then some. As a connoisseur and having
'brunched' in many famous hotels all over the world, I may say that this one
featured undoubtedly one of the
more
elaborate spreads and easily might be one of the most expensive brunches,
too - and worth every penny. |
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| Located in the beautiful Caviarterra, this
traditional
brunch setting offered an extravagant, international buffet, of great
impact in an almost relaxed atmosphere. The food was simply amazing and cooked
to that delicate state of perfection that makes one want more. Succulent
freshly chucked oysters, roasts, cheeses and fruits from all over the world
with warm, fresh-baked, crusty breads. Crispy salads of unusual greens served
with mouthwatering homemade dressings, wonderful hot soups and incredible Sushi
were just a few of the dishes I was able to try. I enjoyed every bite of this
utopian spread. |
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| When in Moscow do, as the
commuters do,
Miss
Tanya suggested to stick our head into one of the most ornately decorated
Metro stops of the
Moscow
subway system. With squeaky clean marble staircases and sparkling
chandeliers hanging from the ceiling, this is one of the best-maintained and
most beautiful subway systems we have seen so far in the world! |
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| We walked down Varvarka Street, probably one of the
oldest and most unique streets of Moscow, single-sided, or left-sided, lined
with priceless buildings. As for the right side, it represents a kind of an
open-air museum with a row of architecturally significant 15th-19th century
landmark houses. - Without a doubt, the best view over Moscow, with your feet
on the ground, is from the University square on
Sparrow
Hill (Vorobyovy Gory), formerly the Lenin Hills, displaying the city like a
priceless panoramic painting. Behind the University Square rises the
thirty-six-story Stalinesque main spire of
Moscow
University, visible from most places in the city due to its elevated site.
Novodevichy Convent is probably one of Moscow's most beautiful building groups,
full of history and packed with treasures. The adjacent
Novodevichy
Cemetry is Moscow's most prestigious resting place after the Kremlin Wall,
with many famous tombs. The name Novodevichy (New Maidens) is said to come from
a market, where Tatars purchased Russian girls and sold them to faraway
harems. |
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| It was founded in 1524 to celebrate the taking of
Smolensk from Lithuania, an important step in Moscow's conquest of the old
Kievan Rus lands. From early on, noblewomen would retire here, some willingly
and some not so willingly. Novodevichy was rebuilt by Peter the Great's
half-sister Sofia, who used it as a second residence when she ruled Russia
during his boyhood in the 1680's. When Peter, at age 17 'disposed' of Sofia in
1689, he confined her to Novodevichy and in 1698 she was imprisoned here for
life. Peter's first wife, who he considered a nag and ultimately divorced,
joined Sofia in her 'retirement'. The convent is also famous for the Assumption
Church (Uspenskaya tserkov), which was built between 1475 and 1479 AD by the
Italian architect Aristotele Fioravanti. Novodevichy Cemetery contains the
tombs of Khrushchev, Chekhov, Gogol, Mayakovsky, Stanislavsky, Prokofiev,
Eisenstein, Gromyko and many other Russian and Soviet notables. It's a
fascinating city that deserves a week of your undivided attention. -
The
Cathedral of Christ the Saviour is the tallest Eastern Orthodox Church in
the world, situated on the bank of the Moskva River, a few blocks west of the
Kremlin. The dramatic cathedral emerged from its scaffolding in 1860, after
years in construction. Some of the most recognized Russian painters (Ivan
Kramskoi, Vasily Surikov, Vasily Vereshchagin) continued to embellish the
interior for another twenty years. The Cathedral was consecrated on the very
day Alexander III was crowned on May 26, 1883. A year earlier, Tchaikovsky's
1812 Overture debuted there, explained
Ms.
Eugenia Goncharenko who had accompanied us on this excursion. |
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| The Ritz Carlton Moscow offer luxurious
state-of-the-art meeting and banquet space, enabling high-definition
multi-screen surround-sound presentations and then some. The dream of any
upscale conference attendee is to have video teleconferencing, web casting,
professional audio and video support and most certainly high-speed throughout
the entire hotel. “Spending on 'luxury' will double over the next five
years…” predicted Bernard Arnault, Chairman & CEO, LVMH Moët
Hennessy Louis Vuitton, one of the key note speakers at 'The International
Herald Tribune's Supreme Luxury 2007 Conference' at the Ritz-Carlton Moscow.
Almost twelve thousand square foot of highly functioning, exquisitely designed,
elegant meeting and banquet space allow up to seven hundred guests powerful
gatherings. |
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| It was a splendid day for a well deserved and
worthwhile Seven Stars and Stripes award celebration, presented to the
management and staff of the Ritz Carlton Moscow, a tribute to the philosophy of
the Ritz Carlton Company and Moscow, the perfect global travel destination.
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“The Seven Stars and Stripes Award reflects the solid commitment
these Ladies and Gentlemen have made.
We are delighted to bestow the
world’s highest recognition in hospitality to this spirited team.” ~
TB |
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by
Thorsten & Edmund Buehrmann
Editor: Ingrid
Lemme
Editor-in-Chief: John Lomitola |
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| © 2008 ~ Seven Stars and Stripes, Inc. |
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