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HUBLOT TAKES OVER THE MEDITERRANEAN SEA
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HUBLOT TAKES OVER THE MEDITERRANEAN SEA

HUBLOT TAKES OVER THE MEDITERRANEAN SEA

Mare Nostrum! This summer will see Hublot adopt the Roman name for the Mediterranean Sea. From Spain to Turkey, via Greece, France and Italy, Hublot will take to the waves on a voyage to open a series of new boutiques offering their own limited edition pieces. Join us on our journey into summer. It’s going to be a hot one!

“It’s time to finally enjoy some sunshine. Hublot is heading south! Our new Mediterranean boutiques are ready to open their doors for a colourful summer celebration of new watches. Hublot loves Summer!” Ricardo Guadalupe, HUBLOT CEO

ITALY – Forte dei Marmi
Immortalised in Carlo Vanzina’s unforgettable film “Sapore di mare” (Time for Loving), the Tuscan seaside resort of Forte dei Marmi will this summer become home to a brand new Hublot boutique. The opening will be marked by the launch of a watch specially designed for the occasion: the Classic Fusion Chronograph Boutique Forte dei Marmi. Available in a limited edition of 35 pieces, this 45mm diameter model is notable for its beige case, dial and rubber strap. It is powered by the calibre HUB1143, a chronograph movement with a 42-hour power reserve.


ITALY – Capri
The jewel of the Tyrrhenian Sea, the island of Capri is famous for its stunning landscapes, its palaces, its many yachts and the prestigious Rue Vittorio Emanuele, which is home to the Hublot boutique. Here, customers will be able to purchase the Classic Fusion Chronograph Boutique Capri, a 30-piece limited edition model. Its titanium case is topped with a ceramic bezel whose azure colour echoes that of the skies above the Bay of Naples. The striated rubber strap and the chronograph counters, which sit either side of the white dial, are in this azure same colour.

GREECE – Mykonos
Mykonos, with its beaches, its nightclubs… and its now traditional Hublot summer watch! Hublot has just unveiled its tenth model dedicated to the famous Cyclades Island. Based on the iconic Classic Fusion Chronograph, this 2021 version marries dark blue with the warmth of rose gold, recalling the sunset enjoyed daily by Mykonians. A bladed rotor on the dial symbolises the Kato Myli – the island’s iconic windmills.

TURKEY – Bodrum
Hublot opens a new boutique in Bodrum! Built using stone from the Mausoleum at Halicarnassus, one of the seven wonders of the ancient world, the city faces the Aegean Sea, whose sparkling colours inspired a new 25-piece limited edition Hublot watch. The dial and strap of the Classic Fusion Chronograph Boutique Bodrum are in blue, which is beautifully complemented by the white ¡counters and strap stitching. Its 45mm titanium case houses a Hublot calibre HUB1143 movement.

SPAIN – Ibiza
Hublot loves Ibiza! The party island now boasts a brand new Hublot boutique with its own specially designed watch: the Classic Fusion Chronograph Boutique Ibiza. Inside its blue ceramic case sits a self-winding chronograph movement that beats to the rhythm of the Ibiza night at a frequency of 4 Hz, or 28,800 vibrations per hour. Its dial features the Flower Power symbol – the island’s emblem. Peace and love!

FRANCE – Saint-Tropez and Monaco
Façades as blue as the waves, wooden walls reminiscent of boat decks, rope handles and jute rugs: Hublot’s southern boutiques have a distinctly seaside feel, capturing the urge to get away from it all after a particularly gloomy spring. This summer, cast off for a trip round the south of France with Hublot!

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Hotel Único Madrid – Un oasis en pleno centro de Madrid desde hace diez años

Hotel Único Madrid Un oasis en pleno centro de Madrid desde hace diez años

Hotel Único Madrid, es un hotel boutique de lujo (5*) ubicado en una de las zonas más exclusivas de la capital, en plena “Milla de Oro” del Barrio de Salamanca. Un palacete del S.XIX que esconde en su interior espacios de noble arquitectura y luz natural,44 habitaciones y suites, un espectacular restaurante aclamado por la crítica al que se accede por un jardín privado con zona lounge, una biblioteca que recoge un sinfín de títulos nacionales e internacionales, salas para eventos, Wellness Suite, gimnasio y todo tipo de servicios a medida donde el cliente se siente en casa.

El reconocido chef Ramón Freixa lidera un equipo encargado de hacer que el arte y la gastronomía se encuentren en el Restaurante Ramón Freixa Madrid. Un lugar donde despiertan los sentidos y donde cada plato cuenta una historia que se descubre bocado a bocado. Una experiencia que le ha merecido 2 estrellas Michelin y 3 soles Repsol.

El jardín interior, uno de los secretos mejor guardados de nuestro hotel, permite relajarse y abstraerse del ajetreado ritmo de la capital, sin salir de la ciudad mientras se disfruta de un cóctel de autor del premiado mixólogo Manel Vehí.

 

Juan-Serrano---CEO
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JUAN SERRANO CEO OF GRUP BALFEGÓ

JUAN SERRANO CEO OF GRUP BALFEGÓ

Manel and Pere Vicent Balfegó, cousins and founders of the company Balfego are fifth generation members of a large fishing family originating from L’Ametlla de Mar in Tarragona, Spain. In the 80s, they harnessed their vision and decided to invest their time and energy exploring the possibilities of a bluefin tuna fishery. After many years of enquiry, hard-work and investment, they have gone on to establish themselves as the world’s leading company in terms of the understanding, capture, breeding, fishing, production and distribution of bluefin tuna.

Balfegó wild tuna live in pools off the coast of L’Ametlla de Mar. For up to a year they live here, feeding exclusively on wild fish. Dedication has now brought Balfego well earned product recognition, a benchmark of excellence establishing them as the only company in the world which extracts tuna from the sea at its optimum point of fat, dependent on customer demand. The extraction method used at Belfego guarantees a stress-free product, without ‘yake,’ which in Japanese means ‘burned meat,’ offering customers therefore a product of excellent gastronomic value as now found in many of the world’s best restaurants.

ABOUT JUAN SERRANO, CEO OF GRUP BALFEGÓ

Career path

I began my professional career at Philips Lighting, in the Procurement and Stock Management and Production Planning departments. Later, I went on to direct a project, a small snack and chips company that was later sold to the Arroz Sosarana Group, which I a shareholder in, and a member of the Board of Directors as Group Secretary. After that, I joined KH7, a company that, during my time, came to be the leader in the kitchen cleaners and degreasers segment. Next, I set up a business providing clients strategic advice and human resource selection and management. I was also part of Forenqui Laboratories. Later I was in a construction company and finally I joined Grup Balfegó in 2007.

Early days in Balfegó

I started as an external consultant advisor to Balfegó. This came about through Xavier Subirats, a former fellow student who is now Vice-Dean of the Catalonian Economists Society. Initially, I used to come in one day a week, later two, then three … Eventually I was working there full time, leaving behind other projects. I have been at Balfegó since then, in the position of the Group Managing Director.

What was the company like when you arrived?

It was a company with a particularly modern structure, a building that was only a year old, wonderful offshore facilities… but the company sold exclusively to, and dedicated itself 100% to Japan, and because of this, the product became a commodity. Our activity began with fishing the live fish. These captured tuna were fattened between July and October, and sold in October to November. This meant that we had to wait for the following year’s fishing season to have more specimens available to sell. In view of these unproductive periods, we elected for the fresh consumption strategy, adjusted to customer demand. Little by little, we were exporting to 32 countries in the world, quickly becoming the world’s leading company in fresh consumption.

At the structural and organizational model level, we also implemented a total transformation in which technology and innovation played a primary role.

We started investing in research, becoming a very powerful source of knowledge about bluefin tuna. So much so, that we were the first to intervene in the tuna reproduction cycle, proposing fishery control measures. In the end, we became a spokesperson that the media went to when they needed to learn about the species and the sector.

In addition, we design a marketing strategy to create a brand of considerable international prestige. This included a traceability system to monitor ourselves and used technology to provide information (weight, size, date of capture, fat percentage and all the itemised health and microbiological certificates), both to the chefs and end consumers alike.

In addition, we are the only ones who routinely specify the level of fat in each individual tuna, and so are able to optimally attend to the taste preferences of our customers.

How is Balfegó nowadays, and what are the perspectives for the future?

At a commercial level, we can say that we are a leading company, internationally recognized. We have a presence in some of the best restaurants in the world in more than 32 countries, and are a pioneer in the marketing of fresh bluefin tuna. Balfegó is a company that functions under a well-implemented integrated management system with procedures that makes us increasingly efficient. We perpetuously seek to improve the tasks involved in all these procedures, continuously improving existing indicators.  In the future, I see us opening up in other areas apart from the restaurant sector where we have been from 2009 until now. Little by little, I see us adding retail outlets, specialized in the gourmet area.

What role does the R + D + i department play in Balfegó?

It is the department, let’s say, at the cutting edge. If we had not gotten to know our product, its biology and its behaviour in its natural environment in the sea, surely today we would be in the position we are in. We would not have been able to give recommendations on tuna fishery management. We have been pioneers in this regard, thanks to all our investment in marine research.

On top of all of this, we should highlight that we have also been at the forefront of research and innovation once the tuna leaves the water. We have learned, by measuring the PH, to control the lactic acid that a tuna secretes after slaughtering, and we were pioneers when it came to measuring fat content. As a direct result of this research, we feed tuna exclusively on blue fish and in this way, adapting the taste in terms of the fat level, to meet the requirements of customers from different parts of the world. In addition, we are in some way able to guarantee the health and food safety of our products. Without a doubt, pioneers in total traceability from the sea to the consumer’s table.

How important have the fish husbandry facilities been in Balfegó’s transformation?

There are two important considerations. The first one is that bringing a seasonal product to market that can only be fished during a short period of time can cause prices to fall. Having fish husbandry facilities available allows us to regulate supply and demand. If, at the other end of the supply chain, there is no-one who wants that tuna, we will never slaughter it. And the second aspect is improving the quality of the tuna we fish. When tuna come to the Mediterranean to spawn, they have lost a large proportion of fat during the journey. It is important that they recover it, because it is in this fat that the quality of the tuna resides. These are the two mainstays.

 

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La nueva tienda conceptual de Barcelona: interiores palaciegos con un diseño moderno

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El diseñador de moda Djaba Diassamidze abre una nueva tienda de estilo de vida en el barrio Dreta de l’Eixample de Barcelona con un diseño muy lujoso y moderno. El espacio multidisciplinario ubicado en la planta baja de la extravagante Casa Tomàs Roger, un magnífico consorcio de productos que incluye diseño de muebles y objetos, moda, libros y un elegante restaurante de lujo. Palacial y caprichoso, Darial es un concepto de tienda de diseño moderno de encanto e intriga, una fusión inolvidable de opulencia y vanguardia.

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Los imponentes pilares de oro con forma de palmeras, alfombras de marfil y pantallas de laca negra llenan este espectacular concepto de tienda de diseño de lujo en Barcelona. El interior de diseño moderno palaciego de 1.500 metros cuadrados abarca superficies rígidas y monocromas adornadas con elementos ornamentales. Varias áreas fluyen entre sí, con los huéspedes capaces de moverse fácilmente de un espacio a otro. Los techos altos y las paredes blancas brillantes evocan una galería de arte, con la cuidada selección de productos de Diassamidze exhibida cuidadosamente. ¿Esta tienda conceptual no se ve absolutamente hermosa y tiene los artículos más perfectos para un estilo de vida de lujo?

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Las alfombras de marfil y las baldosas de mármol contrastan con los accesorios y muebles de laca negra de los artículos de diseño moderno de Muller van Severen, Impossible Project, Lomography y Bang & Olufsen. Las pantallas plegables negras señaladas se refieren al nombre de la tienda: Darial, que significa puerta en persa antiguo.

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Las columnas de oro en forma de palmera están salpicadas por toda la tienda experimental, sus frondas se extienden por el techo. Estos detalles de diseño contemporáneo hacen que el área minorista minimalista se sienta máxima en términos de personalidad y visión. Las referencias art deco incluyen grandes aberturas arqueadas, mientras que el restaurante brasserie presenta referencias específicas a la película de 1963 The Leopard, con un techo de pan de oro cepillado y banquetes de terciopelo rojo restaurados del siglo XIX. Los muebles de lujo originales incluyen piezas de Pierre Chareau y Serge Roche.

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Una escalera negra con forro de alfombra conduce a una galería en la planta baja, con paredes de concreto de piso a techo. El interior de diseño moderno en forma de claustro da a un patio, sus aberturas abovedadas sirven para albergar una oferta rotativa de exposiciones temporales y colaboraciones con varios artistas contemporáneos. Incluyendo un espacio de galería dedicado a continuación, la oferta minorista y de alimentos mejora la naturaleza multifacética de la tienda y juega con el amor de Barcelona por el arte y el diseño centrado en el comercio minorista.

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El hermanos Roca abrirán un bar de vinos naturales y tapas en el casco antiguo de Girona

Los Roca abrirán un bar de tapas en Girona

Josep Roca encabeza el proyecto que se ubicará en la plaza de los Mercaderes, con una capacidad de poco más de cuarenta sillas con platos de los años 70 de Can Roca como calamares a la romana pero también tortitas de camarón y vinos catalanes y andaluces

Josep Roca (Llibert Teixidó)

Les han propuesto hasta la saciedad abrir restaurantes, bares, coctelererías y todo tipo de establecimientos vinculados a la restauración en los más variados rincones del planeta. Pero los hermanos Roca se resisten. Sin embargo, poquito a poco van ampliando su huella en Girona, su ciudad, donde en torno a su emblemático Celler de Can Roca y la casa de sus padres, Can Roca, va creciendo su huella.

Los hermanos Roca no paran quietos. Dentro de pocos meses, nacerá un nuevo proyecto de restauración en el corazón del casco antiguo de Girona que combinará vinos naturales y tapas de los años setenta que tendrá el sello de Josep Roca. El sumiller de la bodega ha ideado un proyecto que quiere evocar la inmigración de los años setenta en Girona, muchos de los cuales eran andaluces. El hermano mediano de los Roca está preprarar ya la puesta en marcha del nuevo local, situado en la plaza de los Mercaderes, donde hasta hace unos meses fue el restaurante Mon Tío.

Además de las heladerías Rocambolesc en las que venden los helados de Jordi Roca, el único modelo que sí han expandido, ahora suman Casa Cacao, que abrirá en breve en el centro de la ciudad y que aglutina hotel (dirigido por Anna Payet, esposa de Joan Roca) y una fábrica de chocolate con el sello del menor de los hermanos.

Los hermanos Roca con la abuela en Can Roca (Celler de Can Roca)

Si muy tímidamente pusieron un pie en el negocio de los bares de vinos asociándose con los propietarios de Plaça del Vi, 7 (Roger Visuà y Carles Horta), ahora Josep Roca ha sucumbido a la tentación de quedarse con el espacio que ocupaba Mon Oncle, un imprescindible en la ruta de los vinos naturales, una idea que sus hermanos han apoyado sin dudarlo. “Es un espacio situado en un entorno muy acogedor, con una terraza muy agradable y un local pequeño, en el que queremos mantener el alma que le dieron los propietarios del Mon Oncle”.

El sumiller afirma que está muy «ilusionado» con el nuevo establecimiento y piensa ser a menudo el local. Josep Roca ha explicado que en breve comenzarán las obras para tenerlo todo listo en pocos meses. Roca explicó sin embargo, que piensa mantener el estilo del anterior restaurante que había en el local y que sólo hará algunos «retoques». Para este pequeño cambio, que quiere mantener «una patina de calidez», ha pedido la colaboración de Marie Dumonceau, ligada al antiguo restaurante Mon Tío, para que les ayude con la decoración. Está previsto realizar un suelo estocado y cambiar la cocina. Pero poco más . La capacidad del local es de poco más de cuarenta sillas , además del espacio que haya por la terraza del exterior.

Confiesa Josep Roca que le hace ilusión plantearse el bar, que seguramente se llamará Boca Seca, como un Can Roca en versión de bar de tapas, con una oferta en la que convivirán elaboraciones como el bocadillo de riñones al Jerez que tomaban de niños en el bar de sus padres y una tortilla de camarones. “Es un ejemplo de ese mestizaje con el que crecimos en el barrio de Taialà, un barrio de inmigrantes, y donde también está el origen de mi pasión por los vinos de Jerez”. Habrá también otros vinos de pequeños elaboradores, sin duda proyectos con alma elegidos por el sabio sumiller.

Fuente y Fotografia: www.lavanguardia.com