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The Capital Hotel, London -
U.K. |
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The Capital Restaurant, London -
U.K. |
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NEXT: Giardino di Costanza, Sicily
- Italy |
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NEXT: Dubbesi Restaurant, Sicily -
Italy |
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| London, U.K. |
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| 5 Stars and 6 Stripes |
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| This grand small hotel, as well as its destination restaurant 'The
Capital', is accustomed to international celebrities, royalty, heads of state
and has developed a solid reputation for its exclusive guest list. General
Manager Henrick Muehle and his staff are 'old school' in that Mr. Muehle's
unwavering attention to details consistently adds something out of the
ordinary. All forty-nine individually designed accommodations are stately and
have a unique character. The luxurious beds are furnished with hand-made
mattresses and dressed with fine Egyptian cotton.
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| The marble baths facilities are compactly laid out and attention is
paid to every detail. Astoundingly there was no outside noise to be heard from
one of the most visited and fascinating cities of the world. I must admit that
I couldn't wait to dine at The Capital's truly exceptional restaurant. It is
said that Executive Chef Eric Chavot has a following that stretches across five
continents and as I soon experienced on the effect on my own palate, his
cuisine is definitely worth a trip.
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| Seven Stars and Stripes Inc. now offers, for the first time, this
extraordinary, custom designed ‘His & Her Seven Stars Cufflink
set. Limited Edition. |
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| Congratulations to all, from your Guests and from Seven Stars and
Stripes: |
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- For your visible commitment to excellence.
- For your willingness to be recognized for your latest
innovations.
- For your devotion to your staff and company.
- For your ability to receive.
- For your decision to raise the bar.
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| In Next Gazette: |
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| * Kempinski Giardino di Costanza,
Sicily |
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| * Dubbesi Restaurant, Sicily -
Italy |
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| In The Press: |
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* Tabacon Grand Spa Thermal Resort,
La Fortuna - Costa Rica |
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| Dear Friends, |
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| Happy Holidays to All! Whatever and wherever you are
celebrating, we wish you health and happiness and hope that you are able to
spend lots of quality time with family and friends. Then onto New Year’s
Eve, a joyous occasion that witnesses the most elaborate, annual celebration
across most countries of the world. It’s the time when we ring out the old
year and welcome the new with fireworks and New Year’s resolutions. With
2009 approaching soon, it's time again to gear up for your ultimate New Year
celebration. Recently we discovered one of the most charming and intimate,
small luxury hotels and award winning restaurants, The Capital, right in the
heart of London. London is celebrating New Year's Eve along the banks of the
Thames since 2003. Following the chimes of Big Ben at midnight, a spectacular
firework organized by the Mayor of London and pyrotechnic-star Christophe
Berthonneau, will take your breath away. Remember it’s one of the busiest
nights of the year, with large crowds in the center of the city of the Queen.
For our own celebration we are rejoicing this year as part of a
‘Midnight's Sicilian Dream’ at the Kempinski Giardino di Costanza, a
fabulous setting for one of Shakespeare's most renowned Italian plays. Welcome
2009! |
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| I remain yours truly |
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Thorsten Buehrmann |
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| London, U.K. |
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| 6 Stars and 6
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| Executive Chef Eric Chavot has become a household name in the
rarified world of high-caliber gastronomy. His position as head chef of the
Capital Restaurant in London has earned him the recognition usually given only
to movie celebs, although by many he is seen as a culinary 'rock star' and
accomplished expert in his field. Chef Eric's genius has catapulted him into
the so-called 'seventh heaven' of globally exclusive chefs such as Ferran
Adrià of El Bulli and Gordon Ramsay of BBC's Kitchen Nightmares! He has
even had himself pictured as a participant of artist John Reardon's photograph
of the Chef's Last Supper, with twelve other high profile masters of their
trade, which hangs in the National Portrait Gallery. It was with all this
colorful anticipation that we entered the Capital Restaurant and sat down for
realistic personal appraisal.
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| It became obvious to us now that the focus of the entire restaurant
was on the incredible talent of Executive Chef Eric Chavot and his creative
instincts. The first main course of Lobster with Taglioni Pasta and Sauce
Vierge, was a masterful presentation of intense flavor created by the infusion
of tomatoes and basil in olive oil and lemon juice in the form of a sensual
sauce. The wine pairing turned out to be one of my favorites,
Puligny-Montrachet Vieille Vignes, Burgundy France, 2006 displaying a gentle
well-balanced classic nose and an elegant glossy vanilla finish. The second
main course of Filet of Lamb with Cumin Jus and Spicy Couscous, which was
presented in two segments; the lamb cooked to a perfect medium-rare doused with
a modicum of cumin jus and the couscous, served separately in a mini cast iron
pot and accentuated with an assortment of alluring spices reminiscent of
cayenne and cardamom. A good medium-bodied Bordeaux would be the obvious choice
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