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LIfESTYLE

FALL/WINTER ISSUE 2013

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GASTRONOMY

THE NEW RENAISSANCE CHEFGianfranco Chiarini

DISH OUT THE STATEMENTThe Italian/Caribbean/South American Fusion

EXTRA VIRGINITY Tom Mueller “The Scandalous World of Extra Virgin Olive Oil

WINE, SPIRITS & CIGARS

LOUIS XII RARE CASK 42,6Pierrette Trichet heir to the gifts that brought rare cask to

life

SUPERYACHT UPDATE

MY VICKYBest Interior Design 2013

TRAVEL

MOVE-OVER ST.BARTHS? Saint Lucia is the New Haven

“I DO” ECO- LUXURYYour Wedding On Fond Doux’s 250 Year Old Lush Green Plantation

AZZAM “The World’s Largest”Privately Owned Superyacht

BEST DININGIn The South of Saint Lucia

ART & CULTURE

DANIEL JEAN-BAPTISTEShimmering Light Water Technique

CHRIS LEVINE Light 3.142

FINE THINGS

GENTLEMEN MUST HAVE SCENTSONE OF A KIND LADY

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CONTENTS12

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Photography

ON THE COVERIGY MARINA Saint Lucia Rodney Bay, Saint Lucia

Inside photos: Chef Gianfranco Chiarini, broken plate and experiment with liquid nitrogen on dessert (page 8 ) Photo by: Alan de Herrera, 2012Quito, Ecuadorwww.alandeherrera.comPage 9 “and 10, photo by Chef Gianfranco Chiarini

Vandyke JudeFreelance Photographer (Page 24)

Cap Maison Resort & Spawww.capmaison.com

Ladera Resortwww.ladera.com

©Seashell Lifestyle Magazine 2013All Rights ReservedContact Ushanna@seashellconsultinggroup.comwww.seashelltraveller.comwww.seashellconsultinggroup.com

PublisherSeashell Consulting Inc.

For more information or reservations:

The Cliff Cap Restaurant(758) 457 8681

Email: book@thecliffatcap.com

www.capmaison.com

The Cliff at Cap offers contemporary French-Caribbean cooking with creative flair from Executive Chef Craig Jones. A cliff side location with fantastic views out to sea, an ideal location to get away and have a private lunch or dinner.

Also enjoy The Cliff Bar - specialising in 28 island rums and Tapas evenings and The Wine Cellar - a private room for exclusive dining and tasting experiences.

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CONTRIBUTORS

JONATHAN EVERETT S.C.V., M.I.S., has been actively involved in every facet of the real estate market for over forty years, not only in St. Lucia but through-out the Caribbean. Jonathan is a Senior Certified Valuer (March 1984) of the International Institute of Valuers, now merged with the International Real Es-tate Institute.

ANDRE ZHULPA CAMPORESI is a Milan based photographer and writer who enjoys travelling, exploring new cul-tures and art. She has lived in Paris for one year studying Swahili and is now in back in Milan the fashion capital persu-ing her passion for photography.

CECILIA FITZ, is renowned in cosme-tology and cosmetology training in Saint Lucia and the owner of Cecilia’s Insti-tute of Cosmetology. She holds a BA in Cosmetology from Dudley University in Virgina, recieved training in colour tech-niques with the BES Institute in Italy and several certifications from Pivot Point In-stitute in the United States.

MISHEAL FABIEN, From very early in life, Mishael Fabien has been captivated by the idea of “Painting or Drawing with Light.” Starting with very humble dispos-able film cameras he began to create im-ages that blended reality with the visuals that came from his imagination. After re-ceiving formal training as a visual artist, these explorations in imagery have now progressed into mélanges of painterly ex-pressions of captured light.

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The year is nearly coming to a close and how quickly did it seem to go by

unfolding discoveries, new friendships and experiences that are to be

treasured for a lifetime. This year, during my work and travels, I encoun-

tered many situations that made me question what some have labeled a

time of uncertainty or scarcity. I have seen that while the global eco-

nomic challenges are real, it has resulted in the growth of many compa-

nies who have taken advantage of new opportunities in foreign markets

and expanded their business capabilities through joint ventures, mergers

and acquisitions. If there is one thing this economic climate is teaching

companies everywhere, it is “flexibility”.

We live in a time that calls for agility, creativity and adaptation. It is truly

a time of embracing new concepts or at least finding new ways of doing

the old. We are in an evolutionary period of our generation and like the

dinosaurs, many of the old laws of engagement will soon be extinct. This

is truly an exciting time, a time where we are pushed to discover new

paths; technologies and policies that will ensure our survival, unlock new

industries, opportunities, wealth and prosperity for generations to come.

While the news continues to paint images of doom and gloom, and more

persons begin to buy into the concept of scarcity and impediments, this

hinders the creative force that merely seek during this time to show us a

new window of opportunity. Let us hold on to the words of Sir Winston

Spencer-Churchill who said “Sure I am this day we are masters of our

fate, that the task which has been set before us is not above our strength;

that its pangs and toils are not beyond our endurance. As long as we

have faith in our own cause and an unconquerable will to win, victory will

not be denied us.” In this time we must stand strong and continue to act

in faith. “According to your faith, be it done unto you.” What we believe

as truth often magnetizes to us, providing insurmountable evidence that

our idea of truth is “the truth” be it good or bad. The world will keep on

spinning, superyachts will continue sailing, there is no time to lie around

in despair, so keep moving!

In this issue, we continue to celebrate excellence and people who con-

tinue to dedicated their time and effort to create things that bring us

pleasure and enjoyment, while realising their dream and pursuit of per-

fection. We also congratulate the owners and designer of our last cover

feature “ADASTRA” on winning the World Superyacht Award 2013 for

“Most Innovative Design.” As always remember that life is beautiful with

many magnificent things to indulge in. Over indulgence is just as sad as

not indulging at all; live life balanced! Have a good read.

To New Horizons

HFitzHanna Gabrielle Fitz

Editor-In-Chief

Email: hanna@seashellconsultinggroup.com

A NOTE FROM THE EDITOR

“A truely exciting time of our generation.”

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I met Gianfranco Chiarini and his wife Ana for the first time, in Flor-ence, Italy where we all were graced with the most beautiful tradi-tional lunch prepared by another Ana, wife of award-winning Italian winemaker Stefano Chioccioli at their Tuscan home. Although this three michelin star worthy lunch was not prepared by this renowned chef, the encounter was unforgettable.

Gianfranco as one person at the lunch described, “is a magician!” As he spoke of his new creative vision for the restaurant of the 21st century, he has an unparalleled ability to immerse his audience into a vision that becomes as clear as day. In his own culinary work, he translates visions into works of art that can either be understood or appreciated. Like the great German composer Richard Wagner he uses the concept of “Gesamtkunstwerk” (total work of art) that stimu-lates all five senses (fifth sense: umami) in his cuisine. His work is not distinctly Italian but a collection of experiences and interpretation of longstanding tradition. It is “rinacita” (the rebirth) of the true artistic nature that is “Italian”.

Executive and Corporate Celebrity Chef Gianfranco Chiarini has been involved in multi-continental cuisine, culinary and scientific research for new gastronomic trends, molecular analysis, classic Mi-chelin cuisine, food analysis, design and development of exciting new culinary concepts. He networks closely with worldwide consul-tancy chefs. From Italian origins he grew up between Italy and the United States.

Early in his career, he decided to join the Instituto de Alta Gastro-nomia de Caracas where he graduated as an International Chef. Later he returned to the United States and graduated with a master’s degree from the Pittsburgh Culinary Institute as part of the (CIA) Cu-linary Institute of America.

In Paris, France, he attended the Cordon Bleu, earning his Master Cu-linary Chef’s degree. When he later returned to Italy, he earned the honorable membership of Executive Chefs of La Gran Accademia della Cucina Italiana.

THE NEW RENAISSANCE ARTIST

CHEF GIANFRANCO CHIARINI

GASTRONOMY

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He has also been directly involved in the management, menu design-ing, prototype and product development, as well as the opening, of luxury hotels, culinary centers and many restaurants in the U.S.A., Venezuela, the Caribbean, Ireland, Germany, Austria, Italy, Holland, France, Spain, Czech Republic, Kuwait, Oman, Bahrain, Lebanon, Qatar, Dubai, Jordan, Egypt, South Africa, Indonesia, Ethiopia, Turkey and India. Chef Chiarini is no stranger to TV and has been a celebrity TV Chef in the Middle East for the regional and multinational broad-casting Alrai TV.

His cooking shows were featured all over the Middle East, Gulf coun-tries and North African Arabic-speaking countries. He was also se-lected as “best chef in the Persian Gulf” 2005 and 2006, by the ac-claimed “Chaine des Rotisseurs” for their gala dinners. Chef Chiarini has served personalities such as: His Highness Sheikh Jaber Al-Ahmad Al-Jaber Al-Sabah, AMIR of Kuwait (*1926+2006), U.S President Jimmy

Carter and his wife, The Presidents of the African Union, Princess Ami-ra al-Taweel and her husband the Saudi prince Al-Waleed bin Talal. Sheikh Hamad bin Khalifa Al-Thani Emir from Qatar, Turkish President Abdullah Gül, Vice President of Iraq Adil Abdul-Mahdi, and many more.

One very important point that deserves to be mentioned is that Chef Gianfranco Chiarini has one of the world’s largest networks of cu-linary professionals. His personal and well organized network, best known as The (GCN) Global Chefs Network Data-base exceeds the 15,000+ chefs from six continents and more than 160 countries. It is our pleasure to share his creations with you and look forward to wel-coming Chef Gianfranco Chiarini to the Caribbean in an exclusive event. We also hope you will enjoy preparing the wonderful recipe shared by Chef Chiarini. We also welcome Chef Gianfranco as our culinary expert and contributor for Seashell Lifestyle magazine.

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Ingredients:

Atlantic Bonito Ceviche: 400 gms = 14.11 oz. Atlantic Bonito (Or sarda sarda, is a powerful (mackerel-like fish), (julienne style cut), 1 - Large red onion, (sliced finely), 1 - AjÌ limo (limo chili pepper), chopped very fine, 2 - Small tomatoes (chopped), 57 gms = 1/4 cup parsley (chopped), 20 gms = 4 teaspoons olive oil, 20 gms = 4 teaspoons lemon juice, Juice of 15 limes White pepper to taste, Pyramid Salt from the Indian Ocean (to taste)

Pepperonata:3 - Red peppers

2 - Yellow peppers60ml =2.30 Fl oz. Extra-virgin olive oil1 - Red onion, (peeled and sliced)3 cloves of garlic, (finely chopped)1 - Medium-sized bunch of marjoram or oregano20 - Little very ripe baby plum tomatoes1 - Generous bunch of basil, (leaves only)Pyramid Salt from the Indian Ocean (to taste)Freshly ground black pepperCoriander, Gazpacho cold marination juices:The juices from the Ceviche57 gms = 1/4 cup. Cilantro (chopped)1 - small cucumber, (diced)1 - Large tomato, (diced)1 -Red pepper, (chopped)1 - Green pepper, (chopped)200 gms = 7 oz. Ice cubes (to blend the Gazpacho)

ITALIAN/CARIBBEAN & SOUTH AMERICAN FUSION

DISH OUT THE STATEMENT

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Method of preparation:Approx preparation and cooking time: 2 - 4 hours., Approx serving time: 30 minutes, Difficulty level: 3/5., Total servings on this recipe: 4 persons.

Atlantic Bonito Ceviche:In a Pyrex or ceramic container, place the fish, onion, and toma-toes. Followed by chili, salt, and parsley. Cover with lime juice and olive oil. Protecting with clear film, and place in the refrigerator for an hour. Make a large quantity of the marination, letting the fish exposed to the acidic lime and lemon juices. Let the flavors and aromas blend for a couple of hours, until it is time to assemble.

Pepperonata:Start by slicing the peppers in half, scooping out the seeds and ju-lienne. On a medium, nonstick pan add a tablespoon of the olive oil, and apply heat. When the oil is warm, add the onions, a dash of salt and sweat for 15 minutes, stirring from time to time.Once the onions are soft, and translucent, add the garlic and mar-joram. Sweat the onions for five more minutes. They should not have browned at all. Proceed now to integrate the peppers and

stir to combine. Pierce the little tomatoes with a small knife and add to the pan, squeezing softly between your hands to release their juice. Place a lid on the pan and simmer at low heat. Contin-ue simmering, until the peppers are soft, and almost falling apart. Drizzle over, the rest of the olive oil, add the basil leaves and set the salt and pepper, to taste. It will need salt and pepper. Keep semi-warm until assemble time. Coriander, Gazpacho cold marination juices:

In a food processor, place all the ice cubes first at the bottom. Combine all the ingredients in the food processor on top of the ice cubes; process until smooth. Cover and chill. Be ready to assemble. Let’s begin with the assembling of this highly attractive and con-trasting dish, yet rich in colors, flavors, proteins and nutrients. Full of freshness and energy. Definitely, a summer dish without a doubt. Take a deep bottom shaped plate, and start assembling frontal layers, as if it was a painting. First start with the Ceviche, then pep-eronata, and so on as shown. Now proceed to mix well your Cevi-che juices/Gazpacho chilled and pour slowly on the plate without exaggeration or over flooding the ceviche. Enjoy it cold, as it is and have a pleasant fruity Sauvignon Blanc, 2005 or 2008. Just lovely!

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SOCIETY UPDATE SAINT LUCIA’S “HOT COUTURE” FASHION SHOW

SORORITY - JAZZ ON THE GRILL

ANNUAL NATIONAL DINGY CHAMPIONSHIP PRIZE-GIVING CEREMONY

Guillaume Chevrier National Optimist Champion with Jonathan Everett SLYC Committee

Guillaume Chevrier National Optimist Champion with J. Everett SLYC Committee

Luc Chevrier National Laser Champion with Simone Bryan IGY Marina Manager

Local models walk the catwalk with fashion by Saint Lucian and Caribbean designers, during the first annual “Hot Couture show at the Audi showroom

Owner of the Fire Grill restaurant and marketing manager of regional prestige jewellery retailer Diamonds International

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Matteo Capasso Optimist Beginners Champion with Ulric Meixner Sailing

Optimist Benajamin winners from Le Marin with Ted Bull SLYC member

Owner of the Fire Grill restaurant and marketing manager of regional prestige jewellery retailer Diamonds International

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GASTRONOMY

On behalf of foodies everywhere and in our continued quest to un-cover truth, we decided to feature the world of Extra Virgin Olive Oil. According to research and even the imprisonment of several olive oil producers in Europe, many of the bottles labelled “Extra Virgin Olive Oil” in our supermarkets are blended with low-grade vegetable oil and artificial colouring. That’s right, your extra virgin olive oil known for its diverse use in healthcare, beauty, religious rituals, cooking and even drizzled over a lovely gelato on a hot summer day, may actu-ally be a FAKE! We spoke with renowned olive oil writer, researcher and industry expert Tom Mueller about the world of olive oil, his book “Extra Virginity: The Sublime and Scandalous World of Extra Virgin Olive Oil” and how you can ensure that your extra virgin olive oil is well... really virgin.

SL: You have been investigating extra virgin olive oil producers over the years and exposing fraudsters. What triggered your interest?

TM: What really made me want to expose the fraud was the plight of so many honest producers, who work all year to make a great prod-uct of which they’re hugely proud, only to be undercut, and often driven out of business, by fraudsters large and small. Of course, the plight of the consumer, millions of whom are being taken for a ride, also makes me want to shine a bright light on wrongdoing.

SL: Is this scandal something that everyone should be paying more attention to?

TM: Yes, not just in olive oil but in food broadly construed: we all need to question who is making our food, where, and how.

SL: In your investigation of an American company based in Arizona who distributes olive oil through well known outlets in the country, you sent fourteen samples of its extra virgin olive oil to a laboratory in Australia and discovered that 10 out 14 were not extra virgin and 5 were found to be unsuitable for consumption. Is this type of discovery very common in other parts of the world?

TM: It is common in many parts of the world, especially in the USA where state and national authorities are doing next to nothing to ensure that people are playing by the rules.

SL: Is it true that 4 out of 10 bottles that are labelled “Italian Extra Virgin Olive Oil” are not actually, extra virgin?

TM: According to a series of UC Davis Olive Center studies, it’s ac-tually closer to 7 out of 10! Many of these may be from olives, of course, but few are actually extra virgin grade according to existing regulations.

SL: As one of the leading experts in the world of Extra Virgin Olive Oil, can you explain to our readers the difference between “Extra Virgin Olive Oil” and “Olive Oil”? TM: Extra virgin olive oil is the fresh-squeezed juice of the olive fruit, with the highest level of sensory (taste) and chemical qualities. Olive oil is a mixture composed mostly of refined olive oil – low-grade olive oil that has been chemically mani-pulated in a refinery, producing a transparent, tasteless liquid fat – and a dash of extra virgin olive oil to give it some flavor and color. Extra virgin olive oil is the mainstay of the Mediterranean diet, while the health properties of olive oil are far less impressive.

EXTRA VIRGINITY TOM MUELLER

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SL: Most consumers understand that when one container of peanut butter cost US$2 and another cost US$5 its because the cheaper one has fillers. Is this true for price differences of Extra Virgin Olive Oil on supermarket shelves?

TM: Absolutely. The prices being charged in the US, and in many other countries, for “ extra virgin olive oil” make it simply impossible that those oils really are extra virgin unless someone along the supply chain is taking a huge loss!

SL: What type of fillers are commonly being used to create these im-posters?

TM: Illegally deodorized olive oil, made from low-grade, rotten olives, is a common filler. Sometimes other vegetable oils are substituted: soybean, sunflower, canola.

SL: What are some of the health implications of fake Extra Virgin Olive Oil?

TM: You miss out of the above, plus you often get rancid, low-grade food instead, sometimes not even from olives. Sometimes it can turn deadly: in 1981 in northern Spain, 1200 people died and 25,000 were hospitalized from eating something that was being sold as “olive oil”, but was actually industrial canola oil tained with a highly toxic ad-ditive, analine. (You can google “toxic oil syndrome”.). The EU Agri-cultural Commission itself is clearly aware of serious questions about the quality of EU oil, and recently published what it calls “an ‘action plan’ for the olive oil sector,” which aims to fight fraud and improve oil produced in the EU.

Last summer, the Italian government gave additional judicial weight to the panel test, and recently passed a new law on olive oil quality,

widely nicknamed “The Save Italian Olive Oil Law,” which features tighter quality standards, more extensive testing, and significantly in-creased penalties for oil fraud.

SL: How can consumers determine whether the Extra Virgin Olive Oil is a blend, fake or real?

TM: The best bet is to find a brand or purveyor you trust (try my web-site www.truthinoliveoil.com for some stores and brands). You’re lookng for freshness in taste, some bitterness and pungency. Color is irrelevant.

SL: My favorites from Italy is ALTADONNA D.O.P Extra Virgin Olive Oil. Does the colour of the bottle matter?

TM: Light, like heat and oxygen, are enemies of fresh products, in-cluding fresh extra virgin olive oil. An oil stored in transparent glass under the UV lights of a supermarket goes off much faster.

SL: Briefly tell us about your book “Extra Virginity: The Sublime and Scandalous World of Extra Virgin Olive Oil”?

TM: My book celebrates the great producers of first-rate oil, and ex-plores the remarkably rich cultural, religious, culinary and historical sides of olive oil and the olive tree.

SL: Where can we find your book for more indepth information on your research and recommendations?

All editions (ebook, paperback, hardback) available on Amazon, and other locations listed here: http://www.truthinoliveoil.com/ex-tra-virginity. Also now available in German, Japanese, Portuguese, with other languages coming soon.

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Saint Lucia's Premier Luxury Lifestyle Magazine Reach UHNW and Superyacht Travellers Through Our Exclusive Distribution

Email Us To Advertise At: seashell.lifestyle@mail.comwww.seashelltraveller.com

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LOUIS XII RARE CASK 42,6PIERRETTE TRICHET HEIR TO THE GIFTS THAT BROUGHT RARE CASK TO LIFE

The story begins, as it began for all Louis XIII, in the elite chalk-rich vineyard of Grande Champagne where the Ugni Blanc vine grows to perfection under the gentle caress of the Charente cli-mate. Only the best of these grapes and the best of their spir-its are chosen for the 100-year journey ahead. The story unfolds under the care of successive cellar masters, each in their turn watching, tasting and blending, working with infinite patience to draw forth the supreme richness and complexity that is the eter-nal profile of Louis XIII.

Why among so many casks should one just occasionally display the spontaneous distinction of a Rare Cask? The precise cause is entirely mysterious. But we can be sure that the exception does spring in some fashion from the uncompromising tradition that is the making of Louis XIII. We can be sure too that there would be no Rare Cask without the extraordinary sensibilities of Louis XIII cel-lar master – a rare person with the gift to detect the exception when Nature sees fit to present it.

Pierrette Trichet is the fourth in a succession of the House of Rémy Martin cellar masters that commenced with founder and chair-man André Renaud. Each in their turn has played their part in the century that made this Rare Cask – from the selection of the first young eaux-de-vie through patient decades of expert ob-servation and blending that eventually married more than 1,200 eaux-de-vie. Rare Cask is in many ways Pierrette Trichet’s tribute to these predecessors – the jewel in the crown of the Louis XIII legend that each cellar master has worked to create. Events that defy rational explanation should be approached with spe-cial caution. This is why Pierrette Trichet waited a further two and a half years before formally confirming her discovery. Pierrette Trichet wrote “As I tasted, I experienced that same sensation, that moment of revelation and emotion that I remembered so well. All the signs seemed to indicate that I had found another rare cask.”

No two tierçons are ever quite the same size, and this Rare Cask is one of the smaller ones: sufficient for just 738 decanters. Like the first Rare Cask 43,8, this one signalled its distinction with a small but significant increase in alcohol, beyond the expected 40 per cent. The level in this case was 42,6 per cent.

It was a tasting in early 2012, in the company of her deputy Bap-tiste Loiseau, that marked the formal end of the journey. The spirit in the cask had touched its point of perfect balance. It was time now to write a new page in the history of Louis XIII. LOUIS XIII Rare Cask 42,6 was born. Louis XIII is a blend of fully 1,200 eaux-de-vie, 100 years in the making. The reward is a cognac of truly ex-traordinary aromatic richness and complexity, with a multitude of long-aged nuances that no person can fully decipher at a single encounter. Every tasting is a fresh adventure. LOUIS XIII Rare Cask 42,6 celebrates these delights and more, with salient aromas that are unique to this one precious cask – notes of plums and dates, mingling with flavours of gingerbread, prune stone and ginger, punctuated by a final touch of tobacco leaf. To taste this Rare Cask is a supreme privilege that will transport you to the very limits of your imagination.

Precious black crystal is Rare Cask’s signature, expressed in a de-canter that tests the skill of Baccarat’s crystal masters to the very limit of their craft. Twenty craftsmen must work together on each decanter, meanwhile executing the most challenging colour that the art of crystal can aspire to. The precious metal that defines LOUIS XIII Rare Cask 42,6 is 22 carat rose gold, in brightly sensual contrast to the dark opulence of black crystal. There will never be more than 738 decanters of Rare Cask 42,6, and each will be serial numbered 001 to 738. To possess one such decanter is a privilege beyond all reckoning. The suggested retail price is Euro 18,000 with some restaurants offering 1/2 once servings at Euro 800.

WINE, SPIRITS & CIGARS

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The International Yacht & Aviation Award “Yacht Interior Design 2013”

My Vicky

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SUPERYACHT UPDATE

My Vicky is a magnificent 72.6m yacht with its interior and exterior stylings by H2 Yacht design. H2’s owner and design director describes the creative process: The owner’s brief was always for a multifunctioning yacht interior, with facilities to service him and his guests in total comfort and entertainment. The owner already owned a 50m yacht and was therefore experienced in what he was expecting to achieve, even if it was ambitious! The layout was worked on first and it’s fair to say in my opinion the final arrangement is pretty unique for only a 72m yacht. The guest cabins located on main deck are not new, but the huge spa area on lower deck is, as well as the double height atrium on the main salon and the full width amidships owner suite behind the bridge with its fixed balconies. She has three distinct features:

At the heart of the yacht is the full width owners’ suite behind the bridge with its fixed balconies port and starboard. This gives a stunning vista as well as total privacy. The owner was adamant that he wanted total privacy from both his guests and his crew and this location gives this totally. Its location required careful planning for crew access however, as the crew still had to access

TIMELESS RESIDENCE AT SEA

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the wheelhouse as well as the sundeck. This meant changing the normal continuous crew stair but the solution also offers some privacy to the captain and wheelhouse. The style of the owner’s suite is rich and quite classic with walnut and leather panelling, but the furniture is modern and eclectic. The bathroom is an explosion of back lit blue and white onyx.

The second feature is the double height main salon or ‘atrium’. This was a feature the client had requested from the very be-ginning and though you lose some floor area above, the overall feeling of height and space is simply unique in a yacht of this size. The quality of light in the main salon is very comforting, with indirect light coming from above as well as from the full height windows on main deck.

The third unique feature on a yacht this size has to be the spa area on the lower deck. On the sister ship Talisman C this area housed four good sized guest cabins so to give this over to a spa was a brave and challenging feature. The style is unashamedly Asian, with teak and limestone giving a warm and tranquil area. In terms of performance and capabilities, she has a cruising speed of 15 knots, maximum 17 knots, steel hull and aluminum superstructure with a 4m (13”1” ft) draft and 12.23m (40”1”ft) beam. She can house 14 guests, 19 crew and has 7 cabins. The yacht was built by Proteksan Turquoise in Turkey.

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TRAVEL FEATURE

SAINT LUCIA IS THE NEW HAVENMOVE-OVER ST. BARTHS?

With the recent wedding of Hollywood A-lister and star of The Bourne franchise (Identity and Ultimatum), Matt Damon on the beautiful is-land of Saint Lucia at the luxurious Sugar Beach Resort, this island is quickly becoming the “IT” spot for the world’s elite trendsetters. The island which has long been associated with luxury, has been the private getaway of celebrities like Morgan Freeman, Justin Beiber, the British Royal family with many others like the former world boxing champion George Foreman owning homes overlooking the island’s Marigot Bay marina. Oprah Winfrey described Saint Lucia’s Pitons (now a world heritage site) as “One of the five places you should see before you die”.

Every year Saint Lucia is host to the Annual Atlantic Rally for Cruisers in November, where over 240 yachts race to the island and enjoy its nightlife and endless nature sites. Don’t be fooled, this is no destina-tion for small sailing boats only! It has two state of the art marinas; the IGY Marinas in Rodney Bay and the secluded Marigot Bay Marina, both with the facilities and services to accomodating superyachts.

This island has luxury fashion destination written all over it. But listen, St. Barths and Saint Lucia offer two different luxury products. To compare it to the world of fashion Saint Barths is the “glitz and glam luxury” simi-lar to Versace, while Saint Lucia has an understated yet very elegant esthetic similar Giorgio Armani or Brioni. It is the perfect private vaca-tion seemingly undiscovered by international parazzi. This is not the island you come to be seen but rather to be sane.

Saint Lucia boast its world famous natural black mud bath, a world hertiage site “The Twin Pitons”, hot natural springs, a choice of white

or black sand beaches and serene yet dramatic beauty that is the ultimate escape from big city life and the often brutal winters. The is-land is also home to some of the best resorts in the world with friendly natives who understand the true value hospitality (can be a rareity in some islands).

Of recent times, there is even more incentive to sail off to Saint Lucia from Europe, since the local government have recently approved a number of concessions for yacht travellers to the island including six months hassle-free stay, 100 per cent waiver on import duty and consumption tax on yachts imported into St Lucia for pleasure or commercial use, a 100 per cent waiver of income tax for the first five years of operations for local charter companies, and a 100 per cent waiver on import duty and consumption tax on equipment for boat safety and watercraft activity until 2016. There is also a visa waiver for Australians and Russians coming to the island. This is all part of the country’s plan to become the number one yachting destination in the Southern Caribbean.

While the nightlife options are few, there are many interesting events to experience while on island including many very good options for fining dining in the north, south and south-east. Local town and vil-lage events such as Fish Friday in the fishing village of Anse La Raye offers the opportunity for fresh grilled seafood caught by local fisher-men and the Friday Night Street party in the town of Gros Islet. Rod-ney Bay Village also offers a number of pubs and a recently opened Jazz lounge. Saint Lucia is a great spot for relaxation and rejuvena-tion while basking in its many beautiful and breathtaking natural at-tributes.

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A FRIDAY IN SAINT LUCIA

9:00 a.m. Full Breakfast (you’ll need it) at Marigot Bay Marina. Very tranquil and private marina location that just has a silent mag-ic about it.

10:30 a.m.- 11:20 a.m. Drive to Soufriere. Stop off at the Drive thru volcano, botanical gardens and while you’re there you don’t want to miss the opportunity to check into Saint Lucia’s natural spa, the sulphur springs. The hot water pool at the Sulphur Springs have been compared to Baden Baden in Germany, world renowned for its ability to reduce stress, cure rheumatism, psoriasis and oth-er skin ailments. In fact, in 1784, under instructions from King Louis XV1 of France, samples of the mineral saturated water emerging from Sulphur Springs were analyzed in France and found to possess similar medicinal properties to the waters of the Aix-les-Bains. The black water pool (38.7oc (101.6 Fahrenheit) waters also known to have powerful healing abilities once you can get pass the heat and plunge right in.

1:00 p.m- 2:30 p.m. There are many great options for lunch in Soufriere. See page 31 Dasheene Restaurant at Ladera (image above) and Orlando’s to name a few. The additional thirty minutes will be necessary for taking in wonderful local desserts, the view and enjoying a very chilled Piton beer.

2;30 - 5:30 p.m. With a list of many other options you can choose to visit Fond Doux Plantation or snorkeling at Anse Chastanet Beach resort. Fond Doux Estate, or relax pool side at Fond Doux Estate, a Coco Planation resort famous for hosting royals like Prince Charles, The Prince of Wales and the Duchess of Cambridge Catherine Middleton is an excellent retreat. Learn Saint Lucia’s rich history of cocoa growing and traditional production, take a tour of the plan-

tation with its historic colonial style 100 year old restored villas, re-lax pool side and enjoy cocktails from their well-stocked bar. Anse Chastanet Beach Resort is one of the most scenic scuba hideaways in Saint Lucia, whether you are seeking a romantic getaway or the tranquilty of Saint Lucia’s underwater life day or night. The reef’s remarkable ecosystem offers an amazing profusion of unusual tropi-cal marine life in 20 to 140 feet of calm clear water.

6:30- Until On your drive back to the north of the island which is the center of nightlife on the island, stop off at the fishing village in Anse La Raye for the Friday Night Fish Festival. Its a street party so don’t worry about lookiing casual from your day activites. There you can watch local vendors grill fish lobster, fish, shrimp and the famous local roast bakes and fish cakes (a.k.a accra). This would be dinner local village style. You might even catch some people speaking in the islands second unofficial language “Creole”. If you are in the mood for something a little more formal, get changed, have din-ner at The Cliff At Cap restaurant hailed by the New York Times as “One of the best tables on Saint Lucia”. This restaurant is set in one of the most dramatic and romantic locations in the very north of the island. There is usually a life band if you feel like pulling out your dancing shoes. If you have the time before heading into Rodney Bay Village to party all night at popular pubs or the Casino (which can all be found on one strip) stop off at the Rodney Bay Marina Boat yard to hang out at the Brig Unicorn (the tall ship “The Black Pearl from Disney’s Pirates of the Caribbean), the owner Crista is a wonderful host. The ship has now been to converted to a bar and coming soon a private nightclub lounge. Go quickly because the Brig will soon be off to Hollywood to film the new installment of Pi-rates of the Caribbean!

Great so you’ve made it through Friday, lots more to do on Satur-day and even Sunday, now what did I say earlier about few things to do?

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HEALTH & WELLNESS

THREE TIPS FOR DAILY INNER JOYSTEP 1: LIVE IN THE MOMENT

Most businessmen cannot imagine not being in complete control of everything. Many highly stressed, focused on tomorrow’s event, the problem, the next step. Don’t waste a second more thinking of things that may never even happen. Everytime your mind strays to a negative thought, bring it back to that which is lovely. Relive the moment of great success in your business, your personal life knowing that no matter what is happening, you did it once you will do it again. Let go of what you know you don’t know or don’t have the answers to. When you let go and quiet the mind, the answer somehow comes. Let the past stay exactly where it deserves to be “in the past”. Take time to laugh and play, embrace the beautiful nature or architecture around you, it is all a gift from the Divine to you. Never lose your child-like enthusiasm, it there waiting to bring you the joy of your youthful in-nocence. Live every day like it is the best day of your life, because it is!

STEP 2: DAILY MEDITATION

Some recommend that you should ideally meditate for a time period equivalent to your age e.g. a 30 year old would meditate for 30 minutes a day. However, we all have busy schedules and even 10-15 minutes a day has the power to help clear your mind and bring relaxation.

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Where ever you are just stop breath and with each breath set your mind free from the noise and distractions around you. Con-nect to a higher source by ceasing your focus on everything happening on the outside and looking to the power within you. Remember the results you seek in this physical world must be first attained in your inner world. Harness the power of the mind and receive inner peace.

STEP 3: GRATITUTE

It’s that simple yet can be a challenge for many. Often we get caught up in what is not happening and it somehow seems to overshadow all the good that has happened in that moment. STOP YOURSELF NOW! Feeling good and expressing gratitude should become a daily excercise. In the Caribbean “feeling good” is called “good vibes”, it is our nature to desire and be drawn to it. Much has been written and said about the radio like frequencies that we emit as human beings. That frequency which radiates as a result of your inner feelings whether consciously or subconsciously, affects what you attract into your life. Everything you encounter is as a result of the frequencies that you are emitting. Assess what is coming to you and you will know what you are feeling. You have the power to change your feelings by simply feeling good no matter what is happening. Find something to feel grateful for. I always make a list of all that I don’t feel good about in the moment and beneath that list, I write all that I have received and that I am grateful for. By the time I am done, I am feeling good as the negative pales in comparison to all that I have already achieved and received. I often ask myself why was I frowning or in despair? The issue at hand does not disappear but somehow you know that everything will be OK. It always has been and always will be. Give it a try.

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AZZAM “THE WORLD’S LARGEST”

On the 5th April 2013 Lürssen, the leading shipyard for large luxury yacht building , launched the180 m yacht AZZAM - the largest motor yacht in the world! A title once held by Russian Billionaire Roman Abramovich’s “Eclipse”, has been dwarfed by a whop-ping 57 feet.

Its builder Lürssen is the globally leading yacht-builder today, based in Bremen, Germany. With a workforce of 1550, Lürssen maintains four state-of-the-art shipyards in North Germany. The privately run company, which remains solely in the hands of the Lürssen family to this day, has earned an international reputation as best the specialist in exclusive, large custom-built yachts. “Az-zam” which means “determination” in Arabic, is an apt title for what is described as the most complex and challenging yacht built to date.

Eng. Mubarak Saad al Ahbabi is the principal designer and the man who defined the original creative idea based on his in-depth knowledge of the environment. He assembled a world-class team which he personally directed in all areas of the de-velopment of this sophisticated project. Under his leadership the original concept of the yacht was developed starting with the overall requirements with regards to general layout, size and per-formance and exterior style.

His brief was to build a large luxury yacht with an innovative and timeless design that would be able to travel at high speed in warm and shallow waters, whilst providing luxurious and sophisti-cated accommodation to its guests.

Under the personal guidance of Eng. Mubarak Saad al Ahbabi, the technical engineering was developed by Lürssen, the exte-rior design by Nauta Yachts and the interior design by Christophe Leoni to create what is, without doubt, the most complex and challenging yacht which has ever been built.

The yacht AZZAM is breaking new grounds in terms of dimension, performance and technology. In addition to being the largest yacht in the world with a length of 180 meters and with a top speed of over 30 knots she adds another record in terms of build-ing time. Lürssen Managing Partner Peter Lürssen proudly said: “When she will be delivered later this year, she will have been in build for only three years following one year of engineering.” “She truly represents another milestone in not only our history but yachting history as well” he adds. The design has strength of character and sense of purpose, yet has a timeless elegance, incorporating all the elements of vision-ary contemporary modern design.

PRIVATELY OWNED SUPERYACHT

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Nauta CEO Mario Pedol stated: “When I first saw the scale model before the general presentation to the Principal, I was 100 % hap-py with the outcome and so was the Principal.

Such recognition made me confident that we had achieved our goal”. Under the direction of Eng. Mubarak Saad al Ahbabi the best solutions were found in order to satisfy the specific require-ments with regards to design and technology and thereby creat-ing a yacht that meets all the expectations. The end result is a truly sophisticated Super Mega Yacht.

Amongst many other features the yacht has a main salon with a lengths of 29 m and a beam of 18m with an open plan and no pillars. She will travel in excess of 30 knots, powered by a combination of 2 gas turbines and 2 diesel engines with a total of 94000 horse powers.

Burgess CEO Jonathan Beckett said: We are proud to be associated with this extraordinary and unique project as the Owners technical consultants. The construction of this yacht- with its highly complex technical features- has been extremely demanding and challeng-ing. It has been a real team effort between all the professionals in-volved including ourselves, the builder and the designers.

The interior decoration was undertaken by the renowned French de-signer Christophe Leoni who is proud to have been able to realize

a sophisticated and luxurious interior in a turn of the century Empire style. “Though Yachting is not my main area of business, I thoroughly enjoyed the cooperation with Nauta and Lürssen and am confident that the final yacht is everything and more the owner expects.” he said.

SPECIFICATIONS

Name: AZZAMLoa: 180 m / 590’6’’Beam: 20,8 m / 68’4’’Draft: 4,3 m / 14’1’’Speed: > 30 knots

Builder: Lürssen YachtsExterior Designer: Nauta YachtsInterior Designer: Christophe LeoniTechnical Project Manager: Burgess

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“I DO” ECO-LUXURYYour Wedding On Fond Doux’s 250 Year Old Lush Green Plantation

Legend has it that François Pignon, a french man who journeyed by boat for several months to Saint Lucia, and while exploring the lush vegetation of Soufriere, he set eyes on a young and beautiful slave girl Ruth. The passion-ate love affair that developed between Ruth and Francois transcended all social taboos of the time. They made their union official in a sacred garden that would ensure that their bond endured time. This left the legacy that is Fondoux Holiday Plantation, a refuge for all future lovers. Today Fondoux Holiday Plantation is one of Saint Lucia’s best kept secrets in one of the most breathtaking locations on the island and invites you to share in this passion of love that defies barriers and obstacles. This property combines a wonder-ful balance of heritage and nature to create the ultimate wedding backdrop for those who love seclusion and privacy; your wedding in a modern day garden of Eden.

Step back into time into the Jardin D”Amour or the Garden of Love. If you are looking for a tropical wedding in paradise, genuine personal service, unique cottage accommodations and a lifetime of memories, Fond Doux Estate is the answer. Whether you envision a private romantic ceremony for two in a lush paradise or an extra ordinary renewal of vows for you and your families and friends, they offer a variety of wedding packages to choose from. Each package is designed to give you a real authentic Saint Lu-cian wedding experience; however they can all be tailored to your specific needs and requests. Your wedding will be set against the backdrop of one of the rare certified organic estates on Saint Lucia voted by the British newspa-per The Guardian as one of the five best plantation retreats…in the world. The plantation dates back more than 250 years carrying on the traditional

cocoa production as well as providing holiday accommodations. In fact when his Royal highness the prince of Wales and his wife, the Duchess of Cornwall visited St. Lucia in 2008, they toured the Fond Doux Cocoa estate in Soufriere. It was their only visit to a private property on their 24 hour stopover in St.Lucia.

The Cocoa Pod and Jardin Cacao Restaurants at Fond Doux Holiday Plan-tation offer up sumptuous Caribbean and international cuisine in beautiful tropical environs, excellent for newly-weds to celebrate official union. Set amid the tropical gardens of Fond Doux estate, these two restaurants enjoy tropical breezes and bright tropical light where diners can appreciate the truly magical ambiance of the estate.

Fond Doux Holiday Plantation offers 10 cottages most of which are 100 year old restored colonial homes acquired from all over Saint Lucia. Res-cued from demolition, the buildings were painstakingly dismantled and transported to the estate, where they were lovingly restored as guest ac-commodations and today stand as monuments of the island’s rich colonial history. Rooms are fully equiped with complete privacy for our newly weds. Our team will work with you to coordinate all the details to help you create the wedding of your dreams!

Contact: Tel: 1-758-459-7545/459-7548/ 485-6208 (Caribbean)Tel: 315-307-2348 (US)Email: info@fonddouxestate.com

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BEST DINING Saint Lucia

DASHEENE RESTAURANTThe Dasheene restaurant at the eco-luxe Ladera hotel boast the most exceptional panoramic view of Saint Lucia’s World Heritage “The Pitons” (it is the only resort overlooking the Pitons) and set in the glistering Caribbean Sea that takes your breathe away on a forested ridge at an altitude of 1,100 feet merely 15 minutes from the sulphur springs. Dasheene restaurant (named after a local vegetable, popular in local cooking)serves award winning cuisine and innovative menus are what keeps visitors coming back.

Under the direction of Chef Nigel who has been head chef for the last 16 years and is now leading a all local culinary team at the res-taurant. His cooking renders a stylish interpretations of tradition-al St. Lucian dishes, such as sweet potato and coconut soup, Ca-ribbean lamb salad, roast conch with pickled vegetables served in a yam basket, Cajun Creole vegetable bakes, jerk poulet sausage, plantain gratin with coconut rum sauce and more. The restaurant uses primarily locally grown ingredients and can be described as a fusion of European elegance with vibrant and colourful Caribbe-an flavour. The menu changes daily ensuring that there are always new palette pleasing flavours on every visit. Dasheene also has one of the best wine cellars on Saint Lucia under the direction of Karim Boulay, a master sommelier from Bordeaux, who arrived 18 months ago and is taking Dasheene Restaurant and Ladera ho-tel to a next level. The Bar at Dasheene is open from 9 a.m. each day. It is the perfect setting for a pre-dinner cocktail or to enjoy a live music show. A part of Dasheene Restaurant, the bar shares the same unobstructed sea views flanked by St. Lucia’s signature twin volcanic Piton peaks. Opens at noon daily and offers tapas from 3pm till 9pm

Contact: Food & Beverage ManagerLee Donat - 1-758 459-6623 / 6617

ORLANDO’s Orlando Satchell one of Saint Lucia’s leading and award-winning chefs know for his creative take on Caribbean cuisine has finally opened his own restaurant in Soufriere. In less than three months of operation this restaurant was ranked#1 on Trip Advisor where patrons have posted inexhaustable reviews on the excellent service, menu and quality of the food.

Orlando as the executive chef of his very own kitchen, has built an international reputation for his Caribbean cuisine. Born in England and of Jamaican and Barbadian hertiage Orlando has always had a passion for sharing the love of authentic Caribbean cuisine. He has been invited all over the world to introduce Caribbean cuisine includ-ing Singapore where he helped open the first West Indian restaurant.

Contact: Chef Orlando Satchell, OwnerTel: 1-758-572-6613

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DANIEL JEAN-BAPTISTESHIMMERING LIGHT WATER TECHNIQUE

ART & CULTURE

Highly regarded as the founder of the “Shimmering Light Water Tech-nique” and a leading silk artist, his discovery was made in a situation that could have been regarded as “complete disaster!” Born Daniel Gabriel Angelo Jean-Baptiste is a resident of Canada with a beauti-ful estate in the community of Choiseul in Saint Lucia which is home to his art gallery. We interviewed Daniel to learn more about the man behind these intensely colourful paintings that reflect the vibrance, light and energy of our Caribbean region.

SL: Daniel it is such a pleasure to meet the man behind these beautiful Caribbean creations. Tell us a little about growing up on Saint Lucia?:

DJ: I was born in the town of Choiseul. My mother was from Holland and my father a native of Saint Lucia from Soufriere. I attended the Saint Dominic Savio Boys School in Soufriere. Learning came easily but I always grew bored with what seemed a slow pace and repeti-tive teaching style of academics in early rural schooling in St. Lucia, disinterested I never studied or reviewed and only qualified to at-tend an agricultural school in Corinth. My family had by then moved to Rodney Bay and I realized I would be going no where fast if I con-tinued to attend this school. One day, at the age of 11 years, on my own I walked up to the Saint Mary’s College (Saint Lucia’s number one high school), and asked the principal whether I could attend his school. He said to me “It doesn’t work that way”. After I persisted, he was impressed with my negotiating skills and decided to let me

attend. This I think was my first lesson on “You don’t have to play by all the rules”

SL: At what point did you start painting?

DJ: Growing up in a rural town in the 1960s-1970s with no television or Internet, my mother used to let us sketch with pencils and pens to keep us occupied. It wasn’t until I moved to Rodney Bay in the 1970s at the age of 9 years that I started painting plien air water colours on Reduit Beach and became acquainted with the work of local artist Dunstan St. Omer (One of Saint Lucia’s greatest artist and the designer of the Saint Lucia flag). I really fell in love with his work, par-ticularly a mural he had painted at a hotel entrance on Vigie beach. While liking his work, I felt a deep sense to express my individuality in my work. With no formal training I painted and started to attract the attention of people visiting the Holiday Inn in St. Lucia, they would approach with interest as I painted under the sun, the beautiful im-age of Reduit Beach with Pigeon Island in the background. I would start a piece and before I could finish it would be sold.

SL: What led you to the use of silk as a medium for your work?

DJ: In 1980 I enrolled and attended a fine art course at Ontario Col-lege of Art. I wanted to grow as an artist, but after a week it became

clear to me that this was not for me.

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I was being introduced on what an instructor felt was art, which tome had no meaning or connection to what I wanted to do. I decid-ed to find work as an artist in the Toronto area. For my first interview I was told to bring a portfolio of my work, and after presenting I was hired immediately . It was a display company and it was here that I first painted silk, we created hand painted silk banners that depicted beautiful and colourful art work. The banners had the effect of stained glass and were used to decorate skylights, foyers and ceilings of com-mercial public spaces. After eight years with the company decided to form my own business venture producing commercial art for shop-ping centers. In 1994 my wife and I moved back to Saint Lucia where I started to experiment in using silk as a fine art canvas.

SL: How did you discover the shimmering light water technique?

DJ: I had been painting water scenes in a very rigid and primitive style. One day while completing a painting for a client, my three year old daughter was running around my work station and in her excitement to see me, spilled a large glass of water that she was holding on to the painting. At first it appeared to be a disaster but I decided to let it sit for five minutes and when I looked at it, it had this bizarre light effect. I thought “my goodness, this is really beautiful”. I decided that if I could replicate this that I have found something special. When I had finally found the technique, the reaction from buyers was overwhelming with

comments that it was the first time they had seen anything like it, and how beautiful it was. SL: This is a true lesson of no matter what happens “Keep Calm and Carry On”!

DJ: Yes. Whatever happens to you, always arrives with a great oppor-tunity for you to learn something, just, you need to change your point of view to see it. I am content knowing that I am exactly where I am supposed to be now. As a painter it is critical to be a silent witness of life in a non-judging way.

SL: It appears that you have a preference for dipicting sea life in most of your work. Why this subject?

DJ: Growing up in Choiseul, there was a long wooden jetty about 400 yards into the ocean. I spent most of my time diving and fishing in that area. I use to even sneek out of school to go fishing. I always fell in love with the light and bright colours of the fish, it really made me feel good. As a teenager when my family moved to Canada, I missed home and needed a way to reconnect. That’s when I started painting my childhood experience with the water and sea life. All my ideas and work are a reflection of my past and my life.

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SL: You have an amazing ability to capture light and the intensity of colour in your work.

DJ: My goal is always to create original work. For me light is the dimension of the painting that brings life to it. As humans light excites us and whether consciously or unconsciously captures our attention. I like to contrast it with deep shadows, intense colour and a little bit of unplanned caos.

SL: Well Said. You have shared your work with some of histories most iconic figures. What is the most memorable moment for you?

DJ: In 1998 the government of Saint Lucia wanted me to present one of my original silk paintings as a gift to visiting President Nelson Mandela. We met on a yacht in the Castries Harbor just before his trip down the west coast to the Pitons. Meeting this great freedom fighter had always been a

dream of mine, and I was surprised when he mentioned to me that he too

was a painter. The crowds surrounding him grew larger and our conversa-tion was rather brief with all the photo and autograph seekers, but I really enjoyed that brief moment with him.

SL: The painting above “Hawksbill and Jacks” has a deeper meaning than meets the eye, tell us a little about it?

The lone fish is a depiction of myself, content to find my own way in life. The rest of the schooling jacks behind the hawksbill are sticking very close to the turtle as they follow aimlessly and being led on a mindless journey not of their choice. This painting is meant to show that security and pro-tection from the unknown keeps us blind to finding our true self and to witnessing life as it really is.

SL: Very nice study on human behaviour.

To see more images of Daniel Jean-Baptiste work visit www.seashelltravel-ler.com and for purchases contact: artofsilk@yahoo.com and visit: www.jean-baptiste.com.

Daniel Jean-Baptiste, Hawksbill and Jacks

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LIFESTYLE

Only One Focus, Helping Your Business GrowInternational Trade development . Marketing Strategy . Marketing Audits . Awareness Building Events

Email Me, Hanna Fitz- CEO: hanna@seashellconsultinggroup.com, www.seashellconsultinggroup.comEndless Possibilities

Seashell

Personalised, tailored service from only our most senior consultants

CONSULTING

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Albert Schweitzer put into words, our sentiments on Thursday May 16, 2013, at the private viewing of the first major London solo exhibition for Chris Levine by the Fine Art Society Con-temporary in London. While most artist seek to draw from the power of movement, this artist seeks to draw out the power of stillness .

Chris Levine is a light artist who works across mediums in pur-suit of a sensory experience through image and form. Levine’s work considers light not just as a core aspect of art, but of hu-man experience more widely with a spiritual and philosophical edge underscoring his practice. Levine is perhaps best known for producing what is already being described as an iconic im-age of the twenty-first century, Lightness of Being (2007). With light at its core, this portrait ofHer Majesty Queen Elizabeth II presented a fresh depiction of the most famous woman in the world.

Chris Levine: Light 3.142 acted as a survey of Levine’s work to date, helping to contextualize the Queen and subsequent portraiture within his immersive light installations. These are not two modes of working, for Levine they are deeply intercon-nected and born from the cross-fertilization of disciplines in-cluding music, performance, installation, fashion and design. Levine also unveiled new figurative work in which the next well known subject is dramatically represented through the use of his distinctive visual language. This major exhibition was staged across the two main floors of The Fine Art Society – a rare oc-currence for a contemporary artist. Like Whistler over 100 years ago, Levine interrupted the natural light in the gallery to create his own atmospheric environment, which acted as both the subject and setting for his immersive light experiences. Levine aim to turn down the volume on the world around us and fo-cus attention on the energy of light, the very thing at the core of all matter and space, and in doing so induce a meditative state in the viewer, was a winning concept.

His worked compelled viewers to focus their attention to the many dimensions of each piece, challenging their peripheral vision to discover hidden messages and portraits. The exhibi-tion featured a range of media and light technology in the works including laser, LED, blipverts, lenticulars, lightboxes, pho-tography and his first silkscreens. The artist does not simply uti-lise existing materials and processes, he is a pioneer in this field, creating and adapting technology in the pursuit of the widest possible visual sensation. Chris Levine studied at Chelsea Col-lege of Art and Central Saint Martins. His exhibition Hypervi-sual 1.2 (1999) completed a tour of 12 countries with the British Council. In 2012 his work featured in The Queen: Art and Image at the National Portrait Gallery, London.

“At times our own light goes out and is rekindled by a spark from another person. Each of us has cause to think with deep gratitude of those who have lighted the flame within us.”Albert Schweitzer

CHRIS LEVINELIGHT 3.142

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FINE THINGS

The launch of the Clive Christian Perfume House in 1999 heralded the return of luxury perfume to the world stage. As custodian of a British perfumery first established in 1872 and uniquely granted the image of Queen Victoria’s crown, Clive Christian re-vived the original values of the perfumery, creating only pure perfumes with complex formulae that use the most rare and pre-cious ingredients in their most concen-trated forms. This vision of luxury perfume culminated in the release of the Original Collection headlined by No1, recognised by Guinness World Records as The World’s Most Expensive Perfume. The perfume connoisseur’s choice is always for the high-est concentration possible, and for Clive Christian Perfume aficionados, the defini-tive article is the Pure Perfume in its iconic hand-cut crystal bottle with imperial crown stopper.

Its position at the pinnacle of the luxury perfume world has ensured commissions to create unique presentations for Her Maj-esty The Queen’s Jubilee and the Royal Wedding of Prince William and Catherine

Middleton. Clive Christian Perfumes are chosen by legends of the music world Sir Elton John and Beyoncé, legends of the sports world Michael Jordan and Serena Williams and Hollywood ‘Royalty’ when Katie Holmes chose No1 Perfume as the wedding perfume for her marriage to Tom Cruise.

NOTES

No1 for Women - Serene and sophisticated with ylang-ylang at its heart, the fragrance reveals a gentle Tahitian vanilla; an ingre-dient which takes six months to crystallise and gain the desired delicate spice.

No1 for Men - Understated yet powerfully distinctive, this refined perfume is rich with ancient Indian sandalwood. This original fragrance represents an accomplished and uncompromising character.

PRICE TAG: A single ounce, or 30 ml, costs US$2,350. Clive Christian No. 1 – Imperial Majesty will set you back approximately US$215,000.

CLIVE CHRISTIAN NO.1 GUINNESS WORLD RECORDS “MOST EXPENSIVE PERFUME”

EIGHT & BOB “WORN OF THE WORLD’S MOST ELEGANT MEN”

Albert Fouquet, the son of a Parisian aristocrat, was part of elite French soci-ety of the early twentieth century and a perfume connoisseur. In a room in the upper floor of the family chateau, Fou-quet created and perfected various es-sences for his own personal use aided by Philippe, the family butler. One night during his summer vacation in 1937 on the French Riviera (Cote d’Azur), Albert got on very well with a young Ameri-can student who was touring France in a convertible: John F. Kennedy. Within minutes of being introduced, the vain JFK was captivated by the essence that Albert wore. Kennedy’s charm and congeniality persuaded Albert to leave him a sample of his cologne with a note at the hotel the following morning: “In this jar, you will find the dash of French glamour that your American personal-ity lacks.” On returning from his vaca-

tion, Albert received a letter from John in the U.S. thanking him for the kind ges-ture and informing him of the success his perfume was enjoying among his friends. He requested that Albert send him eight samples, “and if your produc-tion allows, another one for Bob”. Albert sent the perfume in beautiful glass jars and labeled them with John’s amusing request: “EIGHT&BOB”. Request from hollywood directors, producers and ac-tors flowed in, and after Albert’s death in a car accident and world war II where his butler Phillippe who had been filling orders was forced to leave the job, the brand descended into obscurity. Thanks to Phillippe’s family, decades later the formula has been recovered and today the world’s most elegant men can once again enjoy this exclusive cologne.

PRICE TAG: US$195

GENTLEMEN MUST HAVE SCENTS

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CLIVE CHRISTIAN NO.1 GUINNESS WORLD RECORDS “MOST EXPENSIVE PERFUME”

“Creativity has no limits, and dynamic design is our power.” These are the prin-ciples under which fine jewelry design-er Costis Chamamtzis founded his pres-tigious, signature jewelry brand. A true artist, Costis has curated his collection of fine jewelry combining the synergy of innovative design and impeccable craftsmanship to produce fascinating works of wearable, timeless art.

His designs appeal to the modern, dy-namic woman who desires a unique, special piece of jewelry. At the age of 6, Costis discovered his love for design-ing small objects of luxury while gazing through a jewelry shop window in his hometown of Athens, Greece. He was instantly memorized by the magical glow of nature, gems and magnificent jewelry.

This childhood fascination grew into a life-long passion which continues to inspire the pieces in his inventive and opulent collections.

As a young man, Costis studied Jewelry and Industrial design at the prestigious Benvenuto Cellini Institute of Art in Va-lenza, Italy, continuously honing his de-sign abilities and creativity.

Costis cites nature as his main inspira-tion; for him, nature is a research tool from which he discovers forms that both fascinate and illuminate. He sees life all around him, including in a city landscape, buildings and design. He combines mechanics and form in his creations under the belief that jew-elry should be as “alive as the person wearing it,” and thus become a part of the wearer.

These small, handmade masterpieces represent an idea and can mark the most special moments. A fundamental belief in Costis’ work is to elevate or-dinary, everyday objects so that they may take on a new, greater meaning. This Seas Life Net Necklace is a truely inspired piece and connects perfectly Saint Lucia’s village life.

ONE OF A KIND LADY

COSTINI- SEALIFE NET NECKLACE

ANDREA LAZZERINI- 2013 DESIGN

Andrea Lazzerini is one of Italy’s best kept secrets. He has been the personal jeweler of some of the most renowned Italian elites like Giorgio Armani, his sis-ter Rosanna Armani and Fiona Swaroski to name a few.

Carrying on a family tradition which was started by his father in 1935, An-drea has been creating one of a kind jewelry tailored to the specifications of his A-list clientel.

Each piece is entirely handmade with the highest quality metals and precious stones. He was even commissioned by

the Miss Russia organisation to design the crown for Miss Russia in 2010. This is a limited edition design from An-drea Lazzerini’s first line collection wth his signature design on the ring and necklace. Handcrafted to bring you looks to suit your mood, wardrope or occasion.

This is truly an innovative design and one of our favourites this season. Rings are made to measure and request so contact info@hfitzandco.com for more information on on appointments with the designer or orders of custom-made ring.

PRICE TAG: US$5,000

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