The historic headquarters is in Reims, in a 19th-century mansion whose facade is decorated with five mosaics in which artists Blanc and Guillonnet depicted the most important stages in the birth of a champagne. This is why Jacquart’s most important cuvée, the brut sans année, was named Brut Mosaïque. Instead, for the past few years, the representative office has been located in a splendid palace in Reims among other Maisons that matter in the Champagne world.

The range of terroir, the attention to Chardonnay in blends and the wines’ extended aging encapsulate a unique, contemporary style: fresh, graceful, refined.

One of the characteristics of the Maison is the winning combination that places it as a “local” reality with a strong international connotation. Jacquart is considered among the top 10 Maisons in the world where America is the main market and Italy is, well placed, in fifth place.

Today Jacquart is the flagship brand of the Alliance Champagne Group which means as many as 1,700 members, 2,600 hectares of vineyards and a production of more than 2 Million bottles.

Great attention to sustainability, which is among the Maison’s strengths. The Jacquart company produces fresh, elegant champagnes and a sophistication-oriented pouring.

In the past two years, sales in Italy have increased significantly with a significantly higher average than in many other markets. For Jacquart, the Bel Paese is a strategic market with widespread distribution through wine shops and wine bars, secured by a long-standing union with the group Rinaldi 1957 .

L'articolo La Maison de Champagne Jacquart proviene da Fashionlife Magazine.

Born in 1941 in Tintwistle, the British designer has influenced fashion for the past 60 years. She passed away a few days ago surrounded by the affection of her loved ones in Clapham, South London. Vivienne, until the last moment, continued to do the things she loved by ideating, designing, working on her art, writing, and changing the world for the better.

The passing was made official by Andreas Kronthaler, husband and creative partner of the popular designer. The two had met in the late 1980s at the University of applied arts in Vienna, where Westwood taught fashion design. “I will continue to carry Vivienne in my heart,” reads the statement announcing her death. “We worked until the end, and she gave me plenty to do. Thank you honey. The world,” reads the statement announcing her death, “needs people like Vivienne to change for the better. She who had been the undisputed queen of the punk aesthetic, the latter times, considered herself a Taoist.”

A few months ago Westwood founded the “Vivienne Foundation,” a nonprofit corporation, with her children and grandson, will be officially launched next year to honor, protect and continue the legacy of Vivienne’s life, design and activism. The Foundation’s goal is to raise awareness and create tangible change by working with NGOs, based on four pillars: climate change, stop war, human rights advocacy and protest against capitalism. Values that have accompanied her throughout her life.

L'articolo Vivienne Westwood, her style and values will live forever proviene da Fashionlife Magazine.

Landmark of the most refined palates in cosmopolitan and effervescent Milan. Sublime synthesis of excellence: from the quality of the material to the refined but never mannered aesthetics. Perfect balance, along sensory paths that are always satisfying. Well anchored in cross cultural roots that disregard regional and national boundaries.

One of Italy’s most acclaimed chefs, Antonio Guida has always been under the spell of culinary alchemy. Born in Tricase, Puglia, in 1972, he began his career as a kitchen commis in 1998, then traveled extensively in Europe and Asia, working at major starred restaurants, including Pierre Gagnaire in Paris, Enoteca Pinchiorri in Florence, and Don Alfonso in Sant’Agata sui due Golfi, before landing at La Terrazza at Hotel Eden in Rome. After two years and after obtaining the position of Chef de Cuisine, he became Executive Chef at Il Pellicano in 2002, where he was awarded two Michelin stars, in 2004 and 2010.
After 12 years at the helm of Il Pellicano, Chef Guida is named executive chef of the new Mandarin Oriental in Milan, where he is currently expressing his culinary artistry in one of Italy’s major cities. Thanks to his talent and leadership, Seta, the hotel’s gourmet restaurant, was awarded its first Michelin star in 2015, just four months after opening, doubling its success with its second Michelin star just a year later, in November 2016.
The chef has also managed to create a good team to support him. Executive Sous Chef Federico Dell’Omarino has been Guida’s right-hand man since 2002 and helps him further develop his ideas for innovative cuisine. Equally important is the contribution of Pastry Chef Nicola Di Lena, who has been signing the perfect ending to Antonio Guida’s culinary itineraries since 2006. However, the experience could not be called complete without an excellent dining brigade, which ensures that Chef Guida’s philosophy translates into the impeccable service that guests are familiar with.

“The gastronomic proposal created by Antonio Guida for
the gourmet restaurant, represents the sublimation of the
his cooking philosophy,”

The Mandarin Oriental, Milan offers articulate dining, crafted and orchestrated by award-winning executive chef Antonio Guida, joined by his team of loyalists: executive sous chef Federico Dell’Omarino and pastry chef Nicola Di Lena. At the two-Michelin-starred Seta restaurant, the chef offers his gourmet menu while at the Mandarin Bar & Bistrot the offerings vary according to the time of day, from breakfast to aperitifs and after dinner. The Seta restaurant, which can be accessed from the Mandarin Bar & Bistrot and a dedicated entrance at No. 18 Via Monte di Pietà and seats about 50, occupies the outdoor spaces of the second courtyard and runs, for the indoor part, along two of the four sides that surround it: the interiors weld and merge with the outdoor area through windows with large windows. The kitchen, located in the ‘third side’ of the courtyard also faces outside so that guests can catch a glimpse of the chefs at work and, for the latter, have constant eye contact with the guests in the dining room. The restaurant’s two interior areas echo and enhance the hotel’s residential style through the use of wood for floors and ceilings and table chairs covered in fabrics in green hues that match the shades of marble used for the jambs.
Some corners of the room are separated by dividing architectural elements that create reserved spaces for secluded dinners. A private room located near the restaurant’s reception area accommodates up to 8 guests in a cozy, muffled setting lined with oak paneling and facing directly onto Monte di Pietà Street: private parties and board meetings can be held here with menus created ad hoc by the chef.
The gastronomic proposal created by Antonio Guida for the gourmet restaurant represents the sublimation of his cooking philosophy, which blends strong Apulian roots with influences from his many years of experience in France and Tuscany. Seta’s menu is the synthesis of such knowledge and consists of elaborate dishes where, through refined preparation techniques, the quality of raw materials is enhanced and ingredients are processed by the chef’s talent according to an all-Italian mentality for which the preservation of flavors and the immediacy of taste take center stage. Focusing on balanced, surprising and often novel combinations, each proposal is an immersion and discovery that prepares for the next.

L'articolo Antonio Guida<br>landmark of the most refined palates in cosmopolitan Milan proviene da Fashionlife Magazine.