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Grand Hotel Europe, St. Petersburg -
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Yoann Bernard: Restaurant
L'Europe |
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Yoann Bernard: Caviar Bar &
Restaurant |
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!NEW! Seven Stars and Stripes -
Book |
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In Next Gazette: 2006 Hotel
Rialto |
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Special: German National Soccer Team
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Grand Hotel Europe
St. Petersburg, Russia |
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| 6 Stars and 7 Stripes |
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The
Grand Hotel Europe is an illustrious 19th century landmark,
dating back to pre-revolutionary times, most conveniently located in the center
of living history. The eternal city of the Czars was tinted by a glorious blue
summer sky with temperatures souring in the 80's. We barely recognized the city
from our last visit in the winter. Don't get me wrong, St. Petersburg us a must
experience during its winter wonderland season as when it is in the midst of
the phenomenon what is called 'White Nights'. Although 'White Nights' are not
just unique to St Petersburg, it is not felt as intense anywhere as it is here.
Indeed, the air was almost electric.
My team had scheduled the Steven
Stars and Stripes Award® presentation for the morning of our departure. The
local press was patiently expecting our appearance at the Grande Staircase;
already present was the upper management surrounded by some members of the
staff. The new hotel manager
Alessandro Cabella, who had joined this winning team a few
months earlier, accompanied
Thomas Noll the GM. Noll is known for choosing only the
most capable people for his teams. |
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| A must visit: Peterhof, St.
Petersburg - Russia |
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Restaurant
L'Europe
St. Petersburg, Russia
Chef de Cuisine: Yoann
Bernard |
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| 6 Stars and 7
Stripes |
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| Chef
Bernard's performance during our visit was impeccable as he focused on some of
his personal favorites that he brought with him from his birthplace in
Brittany. First up was Cucumber and Baby Shrimp floured with Tarragon and
served with Cold Borsch Mousse, which proved to be an interesting blend of
French and Russian cultural finesse. A well-chilled bottle of
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more |
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| Chef
Yoann pulled out all the stops by resorting to the traditional 'Bretton' method
of preparation for the delicate Veal Filet served with Baby Carrots, Braised
Lettuce, Mushroom 'Cigarette' and Balsamic Jus, reaching all the way back
to his roots in France for this recipe. |
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| Yoann Bernard & Thorsten Buehrmann |
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| Seven
Stars and Stripes Global Review Policy: |
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| We
pledge: |
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- We
are reviewing 'on site' only!
- We
are comparing your establishment on the global luxury level.
- We
will retain information only as long as it is needed for review purposes and as
required by our Seven Stars and Stripes policy.
- We
will provide nobody access about the information we've collected other the
initiating company.
- We
will promptly report inaccuracies as we discover them.
- We
assure world wide accepted high-class hotel, restaurant and product industry
standards.
- We
share our information only with you.
- We
expect shortcomings that have come across to be corrected ASAP or we can’t
guarantee the award level.
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| Luxury Product News: |
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| The German National Soccer Team travels in style with
Rimowa®! - Feel free to visit Rimowa® during the 125th "ILM-Fair" in Offenbach,
Germany from 28th of Sept. - 1st of Oct. 2006 |
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| Dear Friends,
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It’s a hot, hot August, literally at that in every respect.
Record-breaking temperatures are right up there with record-breaking
reservations. If you were not able to get away yet, don’t worry, there is
always room for a last minute getaway. Fewer and fewer travelers are booking
their summer destination early in the year - which simply proves that the
sophisticated, affluent traveler is flexible by any means. Immediate
gratification is not a trend, it is a lifestyle. For the marketer as well as
the consumer the ‘EXPERIENCE’ is all that counts. Most travelers
discover ‘their’ experience visually by taking a tour on the hotel or
resort’s website first. A pre-sightseeing or even shopping tour before
arrival is a given these days. But most travelers expect more than luxury and
immediate gratification. SURPRISE! — Positively, needless to say. The
Grand Hotel Europe (Orient Express Hotel) in St. Petersburg created a most
pleasant surprise waiting for their guests as they enter their suites …
well you’ve got to find out all for yourself. Besides St. Petersburg's
main attraction sites ‘Peterhof’ was recently chosen as the meeting
site for the G8 Summer Summit, 2006. Many of the world leaders of the
‘Group of Eight’ summit resided at the Grand Hotel Europe. - To a
great fall!
Very truly yours |
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| Thorsten Buehrmann |
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| Watch the Seven Stars and Stripes |
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| Award TV Show on |
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| Hamptons Televisions WVVH World-Wide |
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| Featured here on the set of the Seven Stars and Stripes Award TV
Show are co-hosts Ingrid Lemme and John Lomitola, VP of Seven Stars and
Stripes, Inc. WVVH Hamptons TV is a commercial cable and broadcast TV station
airing NOW also in New Jersey, New York City, Westchester, Long
Island (in the midst are the affluent Hamptons) and TIME WARNER
on Demand. The station may be watched world-wide in real-time via
Live-Web-Stream on our website:
http://www.WADTV.com |
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| Our
long-awaited book Seven Stars and Stripes™ - 2003 to 2006 world-edition,
is
now available. Over 300 pages - featuring only the finest
establishments and fascinating cuisine art images from around the world. All
beautifully compiled in this full-color collector's edition.
ISBN# 1-4259-4267-9 |
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Caviar
Bar & Restaurant
St. Petersburg, Russia
Chef de Cuisine: Yoann
Bernard |
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| 6 Stars and 7 Stripes |
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| It was
Maitre d'hotel Anton Andreev who suggested that it would be very good fortune
to be seated next to the legendary 'Gargoyle' fountain, which has been
billowing positive liquid vibrations for 130 years or so. We agreed so long as
we were also in close proximity to the fabulous overflowing vodka display for
more immediate gratification. After all, 70 kinds of Russian vodka including
several distinctive infused styles were paired next to three varieties of black
caviar. |
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| Working from his clean well-structured kitchen, Chef Bernard together
with his highly trained international team sent out the next course of
Seared Brittany Sea Bass with Composition of Vegetables and Beetroot
Puree. As a tribute to his French roots and an appropriate match for the
typically French provincial sea bass preparation, a bottle of Puilly-Fuisse
L'Ancien Prieure Regnard, 2001 was uncorked for the table. The stony mineral
flavors, clean acidity and perfumey personality of this classic Burgundy white
worked to add depth and character to the sea bass and vegetable
concept. |
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| Seven
Stars and Stripes Awards for: |
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| In Next Gazette: All New |
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| Rialto Hotel, Warsaw - Poland |
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