Seashell Lifestyle Magazine Vol.4

LIfESTYLE FALL/WINTER ISSUE 2013 1

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GASTRONOMY 10 THE NEW RENAISSANCE CHEF CONTENTS Gianfranco Chiarini 12 DISH OUT THE STATEMENT The Italian/Caribbean/South American Fusion 16 EXTRA VIRGINITY Tom Mueller “The Scandalous World of Extra Virgin Olive Oil WINE, SPIRITS & CIGARS 19 LOUIS XII RARE CASK 42,6 Pierrette Trichet heir to the gifts that brought rare cask to life SUPERYACHT UPDATE 20 MY VICKY Best Interior Design 2013 TRAVEL 24 MOVE-OVER ST.BARTHS? Saint Lucia is the New Haven 26 “I DO” ECO- LUXURY Your Wedding On Fond Doux’s 250 Year Old Lush Green Plantation 28 AZZAM “The World’s Largest” Privately Owned Superyacht 31 BEST DINING In The South of Saint Lucia ART & CULTURE 32 DANIEL JEAN-BAPTISTE Shimmering Light Water Technique 36 CHRIS LEVINE Light 3.142 FINE THINGS 38 GENTLEMEN MUST HAVE SCENTS ONE OF A KIND LADY 4 4

Photography ON THE COVER IGY 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, 2012 The Cliff at Cap offers contemporary Quito, Ecuador French-Caribbean cooking with creative fair www.alandeherrera.com Page 9 “and 10, photo by Chef Gianfranco Chiarini 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. Vandyke Jude Freelance Photographer (Page 24) Also enjoy The Cliff Bar - specialising in Cap Maison Resort & Spa 28 island rums and Tapas evenings and www.capmaison.com The Wine Cellar - a private room for exclusive Ladera Resort dining and tasting experiences. www.ladera.com For more information ©Seashell Lifestyle Magazine 2013 or reservations: All Rights Reserved Contact Us The Cliff Cap Restaurant [email protected] www.seashelltraveller.com (758) 457 8681 www.seashellconsultinggroup.com Email: [email protected] Publisher Seashell Consulting Inc. www.capmaison.com 5

CONTRIBUTORS 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. MISHEAL FABIEN, From very early in CECILIA FITZ, is renowned in cosme- JONATHAN EVERETT S.C.V., M.I.S., life, Mishael Fabien has been captivated tology and cosmetology training in Saint has been actively involved in every facet by the idea of “Painting or Drawing with Lucia and the owner of Cecilia’s Insti- of the real estate market for over forty Light.” Starting with very humble dispos- tute of Cosmetology. She holds a BA in years, not only in St. Lucia but through- able flm cameras he began to create im- Cosmetology from Dudley University in out the Caribbean. Jonathan is a Senior ages that blended reality with the visuals Virgina, recieved training in colour tech- Certifed Valuer (March 1984) of the that came from his imagination. Afer re- niques with the BES Institute in Italy and International Institute of Valuers, now ceiving formal training as a visual artist, several certifcations from Pivot Point In- merged with the International Real Es- these explorations in imagery have now stitute in the United States. tate Institute. progressed into mélanges of painterly ex- pressions of captured light. 6

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A NOTE FROM THE EDITOR “A truely exciting time of our generation.” The year is nearly coming to a close and how quickly did it seem to go by that its pangs and toils are not beyond our endurance. As long as we unfolding discoveries, new friendships and experiences that are to be have faith in our own cause and an unconquerable will to win, victory will treasured for a lifetime. This year, during my work and travels, I encoun- not be denied us.” In this time we must stand strong and continue to act tered many situations that made me question what some have labeled a in faith. “According to your faith, be it done unto you.” What we believe time of uncertainty or scarcity. I have seen that while the global eco- as truth often magnetizes to us, providing insurmountable evidence that nomic challenges are real, it has resulted in the growth of many compa- our idea of truth is “the truth” be it good or bad. The world will keep on nies who have taken advantage of new opportunities in foreign markets spinning, superyachts will continue sailing, there is no time to lie around and expanded their business capabilities through joint ventures, mergers in despair, so keep moving! and acquisitions. If there is one thing this economic climate is teaching companies everywhere, it is “fexibility”. 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 We live in a time that calls for agility, creativity and adaptation. It is truly pleasure and enjoyment, while realising their dream and pursuit of per- a time of embracing new concepts or at least fnding new ways of doing fection. We also congratulate the owners and designer of our last cover the old. We are in an evolutionary period of our generation and like the feature “ADASTRA” on winning the World Superyacht Award 2013 for dinosaurs, many of the old laws of engagement will soon be extinct. This “Most Innovative Design.” As always remember that life is beautiful with is truly an exciting time, a time where we are pushed to discover new many magnifcent things to indulge in. Over indulgence is just as sad as paths; technologies and policies that will ensure our survival, unlock new not indulging at all; live life balanced! Have a good read. industries, opportunities, wealth and prosperity for generations to come. While the news continues to paint images of doom and gloom, and more To New Horizons persons begin to buy into the concept of scarcity and impediments, this HFitz hinders the creative force that merely seek during this time to show us a Hanna Gabrielle Fitz new window of opportunity. Let us hold on to the words of Sir Winston Editor-In-Chief Spencer-Churchill who said “Sure I am this day we are masters of our Email: [email protected] fate, that the task which has been set before us is not above our strength; 9

GASTRONOMY THE NEW RENAISSANCE ARTIST CHEF GIANFRANCO CHIARINI I met Gianfranco Chiarini and his wife Ana for the frst time, in Flor- Executive and Corporate Celebrity Chef Gianfranco Chiarini has ence, Italy where we all were graced with the most beautiful tradi- been involved in multi-continental cuisine, culinary and scientifc tional lunch prepared by another Ana, wife of award-winning Italian research for new gastronomic trends, molecular analysis, classic Mi- winemaker Stefano Chioccioli at their Tuscan home. Although this chelin cuisine, food analysis, design and development of exciting three michelin star worthy lunch was not prepared by this renowned new culinary concepts. He networks closely with worldwide consul- chef, the encounter was unforgettable. tancy chefs. From Italian origins he grew up between Italy and the United States. 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 Early in his career, he decided to join the Instituto de Alta Gastro- century, he has an unparalleled ability to immerse his audience into nomia de Caracas where he graduated as an International Chef. a vision that becomes as clear as day. In his own culinary work, he Later he returned to the United States and graduated with a master’s translates visions into works of art that can either be understood or degree from the Pittsburgh Culinary Institute as part of the (CIA) Cu- appreciated. Like the great German composer Richard Wagner he linary Institute of America. uses the concept of “Gesamtkunstwerk” (total work of art) that stimu- lates all fve senses (ffth sense: umami) in his cuisine. His work is not In Paris, France, he attended the Cordon Bleu, earning his Master Cu- distinctly Italian but a collection of experiences and interpretation of linary Chef’s degree. When he later returned to Italy, he earned the longstanding tradition. It is “rinacita” (the rebirth) of the true artistic honorable membership of Executive Chefs of La Gran Accademia nature that is “Italian”. della Cucina Italiana. 10

He has also been directly involved in the management, menu design- Carter and his wife, The Presidents of the African Union, Princess Ami- ing, prototype and product development, as well as the opening, ra al-Taweel and her husband the Saudi prince Al-Waleed bin Talal. of luxury hotels, culinary centers and many restaurants in the U.S.A., Sheikh Hamad bin Khalifa Al-Thani Emir from Qatar, Turkish President Venezuela, the Caribbean, Ireland, Germany, Austria, Italy, Holland, Abdullah Gül, Vice President of Iraq Adil Abdul-Mahdi, and many France, Spain, Czech Republic, Kuwait, Oman, Bahrain, Lebanon, more. Qatar, Dubai, Jordan, Egypt, South Africa, Indonesia, Ethiopia, Turkey and India. Chef Chiarini is no stranger to TV and has been a celebrity One very important point that deserves to be mentioned is that Chef TV Chef in the Middle East for the regional and multinational broad- Gianfranco Chiarini has one of the world’s largest networks of cu- casting Alrai TV. linary professionals. His personal and well organized network, best known as The (GCN) Global Chefs Network Data-base exceeds the His cooking shows were featured all over the Middle East, Gulf coun- 15,000+ chefs from six continents and more than 160 countries. It is tries and North African Arabic-speaking countries. He was also se- our pleasure to share his creations with you and look forward to wel- lected as “best chef in the Persian Gulf” 2005 and 2006, by the ac- coming Chef Gianfranco Chiarini to the Caribbean in an exclusive claimed “Chaine des Rotisseurs” for their gala dinners. Chef Chiarini event. We also hope you will enjoy preparing the wonderful recipe has served personalities such as: His Highness Sheikh Jaber Al-Ahmad shared by Chef Chiarini. We also welcome Chef Gianfranco as our Al-Jaber Al-Sabah, AMIR of Kuwait (*1926+2006), U.S President Jimmy culinary expert and contributor for Seashell Lifestyle magazine. 11

ITALIAN/CARIBBEAN & SOUTH AMERICAN FUSION DISH OUT THE STATEMENT Ingredients: 2 - Yellow peppers 60ml =2.30 Fl oz. Extra-virgin olive oil Atlantic Bonito Ceviche: 1 - Red onion, (peeled and sliced) 400 gms = 14.11 oz. Atlantic Bonito (Or sarda sarda, is a powerful 3 cloves of garlic, (fnely chopped) (mackerel-like fsh), (julienne style cut), 1 - Medium-sized bunch of marjoram or oregano 1 - Large red onion, (sliced fnely), 20 - Little very ripe baby plum tomatoes 1 - AjÌ limo (limo chili pepper), chopped very fne, 1 - Generous bunch of basil, (leaves only) 2 - Small tomatoes (chopped), Pyramid Salt from the Indian Ocean (to taste) 57 gms = 1/4 cup parsley (chopped), Freshly ground black pepper 20 gms = 4 teaspoons olive oil, Coriander, Gazpacho cold marination juices: 20 gms = 4 teaspoons lemon juice, Juice of 15 limes The juices from the Ceviche White pepper to taste, 57 gms = 1/4 cup. Cilantro (chopped) Pyramid Salt from the Indian Ocean (to taste) 1 - small cucumber, (diced) 1 - Large tomato, (diced) Pepperonata: 1 -Red pepper, (chopped) 3 - Red peppers 1 - Green pepper, (chopped) 12 200 gms = 7 oz. Ice cubes (to blend the Gazpacho)

Method of preparation: stir to combine. Pierce the little tomatoes with a small knife and Approx preparation and cooking time: 2 - 4 hours., Approx serving add to the pan, squeezing softly between your hands to release time: 30 minutes, Diffculty level: 3/5., Total servings on this recipe: their juice. Place a lid on the pan and simmer at low heat. Contin- 4 persons. 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 Atlantic Bonito Ceviche: salt and pepper, to taste. It will need salt and pepper. Keep semi- In a Pyrex or ceramic container, place the fsh, onion, and toma- warm until assemble time. Coriander, Gazpacho cold marination toes. Followed by chili, salt, and parsley. Cover with lime juice and juices: olive oil. Protecting with clear flm, and place in the refrigerator for an hour. Make a large quantity of the marination, letting the fsh In a food processor, place all the ice cubes frst at the bottom. exposed to the acidic lime and lemon juices. Let the favors and Combine all the ingredients in the food processor on top of the ice aromas blend for a couple of hours, until it is time to assemble. cubes; process until smooth. Cover and chill. Be ready to assemble. Let’s begin with the assembling of this highly attractive and con- Pepperonata: trasting dish, yet rich in colors, favors, proteins and nutrients. Full of Start by slicing the peppers in half, scooping out the seeds and ju- freshness and energy. Defnitely, a summer dish without a doubt. lienne. On a medium, nonstick pan add a tablespoon of the olive Take a deep bottom shaped plate, and start assembling frontal oil, and apply heat. When the oil is warm, add the onions, a dash layers, as if it was a painting. First start with the Ceviche, then pep- of salt and sweat for 15 minutes, stirring from time to time. eronata, and so on as shown. Now proceed to mix well your Cevi- Once the onions are soft, and translucent, add the garlic and mar- che juices/Gazpacho chilled and pour slowly on the plate without joram. Sweat the onions for fve more minutes. They should not exaggeration or over fooding the ceviche. Enjoy it cold, as it is and have browned at all. Proceed now to integrate the peppers and have a pleasant fruity Sauvignon Blanc, 2005 or 2008. Just lovely! 13

SOCIETY UPDATE SAINT LUCIA’S “HOT COUTURE” FASHION SHOW Local models walk the catwalk with fashion by Saint Lucian and Caribbean designers, during the frst annual “Hot Couture show at the Audi showroom SORORITY - JAZZ ON THE GRILL Owner of the Fire Grill restaurant and marketing manager of regional prestige jewellery retailer Diamonds International ANNUAL NATIONAL DINGY CHAMPIONSHIP PRIZE-GIVING CEREMONY Guillaume Chevrier National Optimist Champion Guillaume Chevrier National Optimist Champion Luc Chevrier National Laser Champion with Simone with Jonathan Everett SLYC Committee with J. Everett SLYC Committee Bryan IGY Marina Manager 14

Owner of the Fire Grill restaurant and marketing manager of regional prestige jewellery retailer Diamonds International Matteo Capasso Optimist Beginners Optimist Benajamin winners from Champion with Ulric Meixner Sailing Le Marin with Ted Bull SLYC member 15

GASTRONOMY TOM MUELLER EXTRA VIRGINITY On behalf of foodies everywhere and in our continued quest to un- SL: In your investigation of an American company based in Arizona cover truth, we decided to feature the world of Extra Virgin Olive Oil. who distributes olive oil through well known outlets in the country, According to research and even the imprisonment of several olive oil you sent fourteen samples of its extra virgin olive oil to a laboratory producers in Europe, many of the bottles labelled “Extra Virgin Olive in Australia and discovered that 10 out 14 were not extra virgin and 5 Oil” in our supermarkets are blended with low-grade vegetable oil were found to be unsuitable for consumption. Is this type of discovery and artifcial colouring. That’s right, your extra virgin olive oil known very common in other parts of the world? for its diverse use in healthcare, beauty, religious rituals, cooking and even drizzled over a lovely gelato on a hot summer day, may actu- TM: It is common in many parts of the world, especially in the USA ally be a FAKE! We spoke with renowned olive oil writer, researcher where state and national authorities are doing next to nothing to and industry expert Tom Mueller about the world of olive oil, his book ensure that people are playing by the rules. “Extra Virginity: The Sublime and Scandalous World of Extra Virgin Olive Oil” and how you can ensure that your extra virgin olive oil is SL: Is it true that 4 out of 10 bottles that are labelled “Italian well... really virgin. Extra Virgin Olive Oil” are not actually, extra virgin? SL: You have been investigating extra virgin olive oil producers over TM: According to a series of UC Davis Olive Center studies, it’s ac- the years and exposing fraudsters. What triggered your interest? 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 TM: What really made me want to expose the fraud was the plight of regulations. 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 SL: As one of the leading experts in the world of Extra Virgin Olive Oil, driven out of business, by fraudsters large and small. Of course, the can you explain to our readers the difference between “Extra Virgin plight of the consumer, millions of whom are being taken for a ride, Olive Oil” and “Olive Oil”? also makes me want to shine a bright light on wrongdoing. 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 SL: Is this scandal something that everyone should be paying more oil is a mixture composed mostly of refned olive oil – low-grade olive attention to? oil that has been chemically mani-pulated in a refnery, producing a transparent, tasteless liquid fat – and a dash of extra virgin olive oil TM: Yes, not just in olive oil but in food broadly construed: we all need to give it some favor and color. Extra virgin olive oil is the mainstay to question who is making our food, where, and how. of the Mediterranean diet, while the health properties of olive oil are far less impressive. 16

SL: Most consumers understand that when one container of peanut widely nicknamed “The Save Italian Olive Oil Law,” which features butter cost US$2 and another cost US$5 its because the cheaper one tighter quality standards, more extensive testing, and signifcantly in- has fllers. Is this true for price differences of Extra Virgin Olive Oil on creased penalties for oil fraud. supermarket shelves? SL: How can consumers determine whether the Extra Virgin Olive Oil TM: Absolutely. The prices being charged in the US, and in many is a blend, fake or real? other countries, for “ extra virgin olive oil” make it simply impossible that those oils really are extra virgin unless someone along the supply TM: The best bet is to fnd a brand or purveyor you trust (try my web- chain is taking a huge loss! site www.truthinoliveoil.com for some stores and brands). You’re lookng for freshness in taste, some bitterness and pungency. Color SL: What type of fllers are commonly being used to create these im- is irrelevant. posters? SL: My favorites from Italy is ALTADONNA D.O.P Extra Virgin Olive Oil. TM: Illegally deodorized olive oil, made from low-grade, rotten olives, Does the colour of the bottle matter? is a common fller. Sometimes other vegetable oils are substituted: soybean, sunfower, canola. TM: Light, like heat and oxygen, are enemies of fresh products, in- cluding fresh extra virgin olive oil. An oil stored in transparent glass SL: What are some of the health implications of fake Extra Virgin Olive under the UV lights of a supermarket goes off much faster. Oil? SL: Briefy tell us about your book “Extra Virginity: The Sublime and TM: You miss out of the above, plus you often get rancid, low-grade Scandalous World of Extra Virgin Olive Oil”? food instead, sometimes not even from olives. Sometimes it can turn deadly: in 1981 in northern Spain, 1200 people died and 25,000 were TM: My book celebrates the great producers of frst-rate oil, and ex- hospitalized from eating something that was being sold as “olive oil”, plores the remarkably rich cultural, religious, culinary and historical but was actually industrial canola oil tained with a highly toxic ad- sides of olive oil and the olive tree. ditive, analine. (You can google “toxic oil syndrome”.). The EU Agri- cultural Commission itself is clearly aware of serious questions about SL: Where can we fnd your book for more indepth information on the quality of EU oil, and recently published what it calls “an ‘action your research and recommendations? plan’ for the olive oil sector,” which aims to fght fraud and improve oil produced in the EU. All editions (ebook, paperback, hardback) available on Amazon, and other locations listed here: http://www.truthinoliveoil.com/ex- Last summer, the Italian government gave additional judicial weight tra-virginity. Also now available in German, Japanese, Portuguese, to the panel test, and recently passed a new law on olive oil quality, with other languages coming soon. 17

Seashell LIFESTYLE Saint Lucia's Premier Luxury Lifestyle Magazine Reach UHNW and Superyacht Travellers Through Our Exclusive Distribution Email Us To Advertise At: [email protected] www.seashelltraveller.com 18

WINE, SPIRITS & CIGARS LOUIS XII RARE CASK 42,6 PIERRETTE 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- No two tierçons are ever quite the same size, and this Rare Cask rich vineyard of Grande Champagne where the Ugni Blanc vine is one of the smaller ones: suffcient for just 738 decanters. Like the grows to perfection under the gentle caress of the Charente cli- frst Rare Cask 43,8, this one signalled its distinction with a small but mate. Only the best of these grapes and the best of their spir- signifcant increase in alcohol, beyond the expected 40 per cent. its are chosen for the 100-year journey ahead. The story unfolds The level in this case was 42,6 per cent. under the care of successive cellar masters, each in their turn watching, tasting and blending, working with infnite patience to It was a tasting in early 2012, in the company of her deputy Bap- draw forth the supreme richness and complexity that is the eter- tiste Loiseau, that marked the formal end of the journey. The spirit nal profle of Louis XIII. 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 Why among so many casks should one just occasionally display Cask 42,6 was born. Louis XIII is a blend of fully 1,200 eaux-de- the spontaneous distinction of a Rare Cask? The precise cause is vie, 100 years in the making. The reward is a cognac of truly ex- entirely mysterious. But we can be sure that the exception does traordinary aromatic richness and complexity, with a multitude of spring in some fashion from the uncompromising tradition that is long-aged nuances that no person can fully decipher at a single the making of Louis XIII. We can be sure too that there would be encounter. Every tasting is a fresh adventure. LOUIS XIII Rare Cask no Rare Cask without the extraordinary sensibilities of Louis XIII cel- 42,6 celebrates these delights and more, with salient aromas that lar master – a rare person with the gift to detect the exception are unique to this one precious cask – notes of plums and dates, when Nature sees ft to present it. mingling with favours of gingerbread, prune stone and ginger, punctuated by a fnal touch of tobacco leaf. To taste this Rare Pierrette Trichet is the fourth in a succession of the House of Rémy Cask is a supreme privilege that will transport you to the very limits Martin cellar masters that commenced with founder and chair- of your imagination. man André Renaud. Each in their turn has played their part in the century that made this Rare Cask – from the selection of the Precious black crystal is Rare Cask’s signature, expressed in a de- frst young eaux-de-vie through patient decades of expert ob- canter that tests the skill of Baccarat’s crystal masters to the very servation and blending that eventually married more than 1,200 limit of their craft. Twenty craftsmen must work together on each eaux-de-vie. Rare Cask is in many ways Pierrette Trichet’s tribute decanter, meanwhile executing the most challenging colour that to these predecessors – the jewel in the crown of the Louis XIII the art of crystal can aspire to. The precious metal that defnes legend that each cellar master has worked to create. Events LOUIS XIII Rare Cask 42,6 is 22 carat rose gold, in brightly sensual that defy rational explanation should be approached with spe- contrast to the dark opulence of black crystal. There will never cial caution. This is why Pierrette Trichet waited a further two and be more than 738 decanters of Rare Cask 42,6, and each will be a half years before formally confrming her discovery. Pierrette serial numbered 001 to 738. To possess one such decanter is a Trichet wrote “As I tasted, I experienced that same sensation, that privilege beyond all reckoning. The suggested retail price is Euro moment of revelation and emotion that I remembered so well. All 18,000 with some restaurants offering 1/2 once servings at Euro the signs seemed to indicate that I had found another rare cask.” 800. 19

My Vicky “Yacht Interior Design 2013” The International Yacht & Aviation Award 20

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SUPERYACHT UPDATE TIMELESS RESIDENCE AT SEA My Vicky is a magnifcent 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 frst and it’s fair to say in my opinion the fnal 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 fxed balconies. She has three distinct features: At the heart of the yacht is the full width owners’ suite behind the bridge with its fxed 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 22

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 foor 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. 23

TRAVEL FEATURE MOVE-OVER ST. BARTHS? SAINT LUCIA IS THE NEW HAVEN With the recent wedding of Hollywood A-lister and star of The Bourne or black sand beaches and serene yet dramatic beauty that is the franchise (Identity and Ultimatum), Matt Damon on the beautiful is- ultimate escape from big city life and the often brutal winters. The is- land of Saint Lucia at the luxurious Sugar Beach Resort, this island land is also home to some of the best resorts in the world with friendly is quickly becoming the “IT” spot for the world’s elite trendsetters. natives who understand the true value hospitality (can be a rareity The island which has long been associated with luxury, has been the in some islands). private getaway of celebrities like Morgan Freeman, Justin Beiber, the British Royal family with many others like the former world boxing Of recent times, there is even more incentive to sail off to Saint Lucia champion George Foreman owning homes overlooking the island’s from Europe, since the local government have recently approved Marigot Bay marina. Oprah Winfrey described Saint Lucia’s Pitons a number of concessions for yacht travellers to the island including (now a world heritage site) as “One of the fve places you should see six months hassle-free stay, 100 per cent waiver on import duty and before you die”. consumption tax on yachts imported into St Lucia for pleasure or commercial use, a 100 per cent waiver of income tax for the frst fve Every year Saint Lucia is host to the Annual Atlantic Rally for Cruisers years of operations for local charter companies, and a 100 per cent in November, where over 240 yachts race to the island and enjoy its waiver on import duty and consumption tax on equipment for boat nightlife and endless nature sites. Don’t be fooled, this is no destina- safety and watercraft activity until 2016. There is also a visa waiver tion for small sailing boats only! It has two state of the art marinas; the for Australians and Russians coming to the island. This is all part of the IGY Marinas in Rodney Bay and the secluded Marigot Bay Marina, country’s plan to become the number one yachting destination in both with the facilities and services to accomodating superyachts. the Southern Caribbean. This island has luxury fashion destination written all over it. But listen, St. While the nightlife options are few, there are many interesting events Barths and Saint Lucia offer two different luxury products. To compare to experience while on island including many very good options for it to the world of fashion Saint Barths is the “glitz and glam luxury” simi- fning dining in the north, south and south-east. Local town and vil- lar to Versace, while Saint Lucia has an understated yet very elegant lage events such as Fish Friday in the fshing village of Anse La Raye esthetic similar Giorgio Armani or Brioni. It is the perfect private vaca- offers the opportunity for fresh grilled seafood caught by local fsher- tion seemingly undiscovered by international parazzi. This is not the men and the Friday Night Street party in the town of Gros Islet. Rod- island you come to be seen but rather to be sane. 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- Saint Lucia boast its world famous natural black mud bath, a world tion while basking in its many beautiful and breathtaking natural at- hertiage site “The Twin Pitons”, hot natural springs, a choice of white tributes. 24

A FRIDAY IN SAINT LUCIA 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 9:00 a.m. Full Breakfast (you’ll need it) at Marigot Bay Marina. in Saint Lucia, whether you are seeking a romantic getaway or the Very tranquil and private marina location that just has a silent mag- tranquilty of Saint Lucia’s underwater life day or night. The reef’s ic about it. remarkable ecosystem offers an amazing profusion of unusual tropi- cal marine life in 20 to 140 feet of calm clear water. 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 6:30- Until On your drive back to the north of the island which is want to miss the opportunity to check into Saint Lucia’s natural spa, the center of nightlife on the island, stop off at the fshing village in the sulphur springs. The hot water pool at the Sulphur Springs have Anse La Raye for the Friday Night Fish Festival. Its a street party so been compared to Baden Baden in Germany, world renowned don’t worry about lookiing casual from your day activites. There you for its ability to reduce stress, cure rheumatism, psoriasis and oth- can watch local vendors grill fsh lobster, fsh, shrimp and the famous er skin ailments. In fact, in 1784, under instructions from King Louis local roast bakes and fsh cakes (a.k.a accra). This would be dinner XV1 of France, samples of the mineral saturated water emerging local village style. You might even catch some people speaking in from Sulphur Springs were analyzed in France and found to possess the islands second unoffcial language “Creole”. If you are in the similar medicinal properties to the waters of the Aix-les-Bains. The mood for something a little more formal, get changed, have din- black water pool (38.7oc (101.6 Fahrenheit) waters also known to ner at The Cliff At Cap restaurant hailed by the New York Times as have powerful healing abilities once you can get pass the heat “One of the best tables on Saint Lucia”. This restaurant is set in one and plunge right in. 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 1:00 p.m- 2:30 p.m. There are many great options for lunch dancing shoes. If you have the time before heading into Rodney in Soufriere. See page 31 Dasheene Restaurant at Ladera (image Bay Village to party all night at popular pubs or the Casino (which above) and Orlando’s to name a few. The additional thirty minutes can all be found on one strip) stop off at the Rodney Bay Marina will be necessary for taking in wonderful local desserts, the view and Boat yard to hang out at the Brig Unicorn (the tall ship “The Black enjoying a very chilled Piton beer. 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 2;30 - 5:30 p.m. With a list of many other options you can choose coming soon a private nightclub lounge. Go quickly because the to visit Fond Doux Plantation or snorkeling at Anse Chastanet Beach Brig will soon be off to Hollywood to flm the new installment of Pi- resort. Fond Doux Estate, or relax pool side at Fond Doux Estate, a rates of the Caribbean! Coco Planation resort famous for hosting royals like Prince Charles, The Prince of Wales and the Duchess of Cambridge Catherine Great so you’ve made it through Friday, lots more to do on Satur- Middleton is an excellent retreat. Learn Saint Lucia’s rich history of day and even Sunday, now what did I say earlier about few things cocoa growing and traditional production, take a tour of the plan- to do? 25