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The Regent Berlin, Berlin -
Germany |
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Fischers Fritz Restaurant, Berlin -
Germany |
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Walter Staib - Knight’s Cross, -
USA |
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Grand Hotel Europe, St. Petersburg
Russia |
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Caviar Bar & Restaurant,
Russia |
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L'Europe Restaurant, Russia |
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Next Gazette: Liechtenstein &
Italy |
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| Berlin,
Germany |
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| 6 Stars and 5 Stripes |
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| The
Regent Berlin is situated in the heart of this one-of-a-kind legendary
city, close to the Friedrich Strasse and because of its location it is
surrounded by history. This hotel is famous for its luxurious, classic
elegance, its breathtaking views overlooking the Gendarmenmarkt Square, with
its magnificent 18th century cathedrals and the Concert Hall. It is just a
short stroll away from the city's most famous landmarks - Unter den Linden, the
State Opera, the Brandenburg Gate and the reopened Reichstag, now the seat of
Germany's parliament. |
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personalized service we experienced 1st hand was truly outstanding.
GM
Wolfgang Nitschke has 50 years of global luxury hotel experience and has
managed some of the world's most prestigious hotels including the Dorchester in
London and the Burj-Al-Arab in Dubai. He was also part of the original team
when the Regent brand was founded in the early 70's. Regent is a name
synonymous with luxury and total dedication to customer service, 'yes' is the
answer. Now we were looking very much forward to be meeting with Executive
'Michelin' Chef de Cuisine Christian Lohse at the Regent's legendary Fischers
Fritz Restaurant. |
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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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Fischers
Fritz
Berlin - Germany
Chef de Cuisine:
Christian
Lohse |
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| 6 Stars and 7
Stripes |
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| Menus
aside, it was time for Chef Lohse to get his creative juices flowing and wow us
with his original plate presentations and exotic flavors. Sommelier Arno
Steguweit proposed to match all our courses with the appropriate wine
selections from the restaurant's extensive award-winning international wine
list. A warm feeling overcame me as I gazed around the rectilinear room and I
took note of the remarkable artwork on the walls and pedestals. A marble
fireplace accentuated the restaurant and although I had the irresistible urge
to sit close by, I chose to stay fixated next to the tall windows overlooking
two exceptional cathedrals and the Konzerthaus. |
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climax of the tasting menu was the
Double
Fillet of Mediterranean Red Mullet with mashed potatoes, Nyons olives and
marinated tomatoes, a masterful work of art of great presentation and taste.
Freshly grown basil was used to make a delicately foamed cream sauce that
worked in concert to add depth and character to the creation. Sommelier Arno
worked his way to the table with a bottle of Achkarren Schlossberg
Grauburgunder Auslese trocken, Dr. Heger, Baden, a noble late havest pinot gris
of extraordinary character. |
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Caviar
Bar & Restaurant
Grand Hotel Europe, Russia
Chef de Cuisine:
Yoann
Bernard |
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| 6 Stars and 7
Stripes |
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feeling of intimacy and warmth immediately hits you as you enter the
restaurant, all done in fine ‘Russian style’ on an upscale level. A
three-piece musical ensemble of a vocalist supported by violin and bass played
softly while we were escorted to our table. The Raynaud dinnerware in black and
gold lay discreetly at each place setting elegantly framed by the Robbe &
Berking silverware. An open gas fireplace not only added heat at a comfortable
level but also mood inducing light, dancing joyfully around our table with
every flicker. Above our heads and fastened to the wall, a Faberge look-a-like
lamp in the shape of the iconic Russian egg. |
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| As I
glanced around the room, soaking up the environment, I noticed Dmitry
Zakharchenko, the Maitre d’ in quiet conversation with some of the guests
while opening a very chilled bottle of Ruinart Champagne. He finished and
strode our way with the very same bottle and two delicate fluted glasses. This
was to be our aperitif and welcome drink as well and Dmitry dutifully explained
to us that Chardonnay, the dominant grape variety used in all Ruinart cuvees,
was the very essence of the Ruinart taste. Dmitry now recommended that we let
Executive Chef
Yoann
Bernard conjure up a tasting menu for us and we agreed. |
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| Our
Seven Stars and Stripes™ book - 2003 to 2006 world-edition, is
still 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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| In Next Gazette: |
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| * Parkhotel Sonnenhof, Vaduz -
Liechtenstein |
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| * Forte Village, Sardinia - Italy |
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| Dear Friends
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| Welcome to the merry month of May, to scents of lilies of the valley
and precious gems, like the emerald. May is the month of many meanings: In
Finnish, it is called toukokuu, ‘month of sowing’; in Slovene, veliki
traven, ‘month of high grass’. In Czech, it’s kveten,
‘month of blooms’, and in Japanese, Gogatsu or Satsuki, ‘fifth
month’. In Chinese, the ‘fifth month’ is Wuyuè. Its
svibanj in Croatian, derived from the word svib meaning dogwood just to mention
a few. This month we invite you on a virtual visit with us to two luxurious
Seven Stars and Stripes recipients; The Regent Berlin in the legendary city of
Berlin, Germany and the Grand Hotel Europe in historic St. Petersburg, Russia.
We also encourage you to pick up the April issue of
finest.finance! an
affluent investment magazine which features the all-inclusive
Fairplay
Golf Resort & Spa in Andalusia as 2007 Seven Stars and Stripes award
recipient. For the next issue, we are looking forward to discover the famous
resort Fortevillage on the sparkling vacation island of Sardinia and we are
returning to the Principality of Liechtenstein and the Parkhotel Sonnenhof, the
romantic castle in the sun. And before I forget, if you are celebrating Mothers
Day on May 13th, consider a one of a kind emerald diamond from the
Aurora
Collection for the one of a kind woman in your life. |
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| I am yours truly |
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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 on TIME
WARNER `On-Demand´. The station may be viewed world-wide in
real-time via Live-Web-Stream on our website:
http://www.WADTV.com |
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| Walter Staib, Seven Stars and Stripes Culinary Advisory Board Member
& Member Trustee of the Culinary Institute of America received the Knights
Cross of the Order of Merit of the Federal Republic of Germany from the hands
of Consul General Dr. Hans-Jürgen Heimsoeth on April 23rd, 2007. The
ceremony took place during a reception at the City Tavern restaurant in
historic Old City Philadelphia, USA. In recognition of his outstanding
contributions to the nation in the field of social, charitable and
philanthropic work the decoration was bestowed upon Mr. Staib by the President
of the Federal Republic of Germany, Horst Köhler. |
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| Seven
Stars and Stripes Awards for: |
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| St.
Petersburg - Russia |
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| 6 Stars and 7 Stripes |
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| Located in the heart of the fascinating city for over 130 years the
Grand
Hotel Europe is playing an important role in the life of St. Petersburg and
most certainly 'Mother Russia'. This easily identifiable, cultural and culinary
institution is renown throughout the world. Celebrities, heads of state and
royals are choosing the Grand Hotel Europe with its elegant 19th-century
historic charm while appreciating the well designed and integrated 21st century
facilities. Many hallways leading to our accommodations were obviously newly
appointed and re-decorated with fine antiques and art, which we were able to
admire before we entered the Historic Floor. |
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obligatory welcome silver tray with Beluga caviar, blinis and ice cold vodka
never fails to amaze me and it grabbed my undivided attention once again,
though I skipped the blinis and the side dishes. Later I met with the 'Couple
of the Year' - GM Thomas Noll and his beautiful wife Tanya. Noll is known for
surrounding himself with experienced and progressive hospitality professionals
by focusing on outstanding service, quality and unwavering attention to detail.
It is evident that GM Noll believes in natural materials for his furnishings;
the colors are quite attractive and designed to conceal the sophisticated
lighting, adding a touch of warmth and coziness. Noll and his wife, both world
travelers, returned the very same day from London to receive the well earned
Seven Stars and Stripes award 2007. |
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L'Europe
Restaurant
Grand Hotel Europe, Russia
Chef de Cuisine:
Yoann
Bernard |
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| 6 Stars and 7 Stripes |
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| Svetlana Sukhorukova our smiling hostess beckoned us and moved
gracefully towards us. Our 2006 Seven Stars and Stripes Award Plaque greeted us
on a wall adjacent to the entrance. The glorious baroque chamber music wafted
throughout the Art Deco interior as if a meandering rivulet in a pristine
forest. All the elements for a gratifying evening were in place and ready for
the capable hands of Executive Chef
Yoann
Bernard to demonstrate his culinary prowess. A spirited Maitre d by the
name of
Dmitry
Zakharchenko, who is a member of the famed La Chaîne des
Rôtisseurs, offered to guide us to our table. It was Dmitry, who assisted
us on a previous visit to the LEurope and under his watchful eyes, we were able
to dine elegantly and enjoy the imperial splendor of exceptional and
personalized Russian service. |
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| Of
special note was the next course of Chilean Sea Bass, Provencal with green
asparagus, fennel and lemon confit together with sweet and sour beetroot sauce.
The large tender white flakes of sea bass sat side by side with the lemon and
fennel confit, which was cooked to a jam-like consistency and served as
accompaniment. The sea bass was paired with a wine selection of Pouilly
Fumé la Demoiselle de Bourgeois", Henri Bourgeois 2004, a smoky wine of
extraordinary depth of character, hence the name, Fumé (French for
"smoke"). This wine is tart, crisp and grassy which is accomplished by using
Sauvignon Blanc as the sole grape. |
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