Le palace Borgo Egnazia, Pierre Hermé et l’antiquaire Oscar Graf – Nec plus Ultra n°381

Le palace Borgo Egnazia, Pierre Hermé et l’antiquaire Oscar Graf – Nec plus Ultra n°381


Good morning or good evening and welcome to the TV5 Monde magazine lifestyle and excellence, ultimate, which this week that puts the color of the sun. To start I take you to Italy, in Apulia exactly. At the centenary olive shade, we are at Borgo Egnazia a palace of a new style where authenticity and quality reign supreme. Time seems to stand still in this village on the Adriatic coast. Behind the high white walls shine 5 Stars. A palace built in the traditional style of this Italian region. “The inspiration came to us from the Apulia region. We wanted to do something that is very much linked to the territory as it is a little ambient cultural management and then also because we are here. Thus was born the idea to build on our farms, villages of our country, our architecture. It is a new resort but we wanted to give the feeling that he has always been there. The hotel is open for only three years and is perfectly integrated into the landscape as if it was a village that has always existed. » For authenticity, the palace has appealed to the best local artisans. Zen atmosphere for a very sleek decor, dominated by white and beige. “As for the interior, we tried to stay in the traditions of Apulia but adding a contemporary touch because it is still a new structure. We wanted it fits but not mean it has always existed and therefore, we revisited some traditional elements to the taste of today, and it works perfectly. » The hotel offers 155 rooms and suites and 28 private villas. 250 people in the traveler’s comfort service. “In some rooms, we reused some objects such as keys, old tanks as decorative elements, sometimes positioned atypical locations. And in other cases, we have taken to redesign the traditional elements of a more conventional manner. » Each room has been decorated in the style of old houses in Puglia. Comfort more … “As for the structure and experience we offer, the kitchen is based on the same concept. The territory of Apulia so but somewhat revisited the taste of our time. Obviously, we use local raw materials, we are inspired by the culinary traditions of Apulia, while trying to do something innovative compared to what you can find on the rest of the territory. » Apulia cuisine combines seafood and local produce. It is even said that it would be the best of Italy. Yes, no less! “In Apulia, we are fortunate to have a wonderful territory that extends from the mountains to the sea through the lowlands. Consequently, our products whatsoever are better than in any other region of Italy. I think this is the most important thing here in Apulia. » Tasty dishes in one of the 4 restaurants palace. The fact that not even a pizza! With these many vineyards, the region is also famous for its fine wines. “The concept of the SPA is very innovative. We like to say that this is an experimental SPA. Not only do we pay high attention to the well-being of the body but also the mind. We have such a team of psychologists who work with us. It relieves the body while taking into account the psychosomatic appearance; it’s a really special approach. » Authentic and refined, this palace is in the air! “People are tired of the rich, even if we are not actually in a period where there is opulence. Still, when they come in Puglia, people do not want to find there everything they have at home. When they come here or in any other vacation spot, whether in architecture or experience, they want to live in a typical place. They want to do unique things, things they can not do elsewhere. This is also our claim, what you try, and see live here, you can not do anywhere else. » Untouched by mass tourism, Apulia is the secret weapon of Italy. “I think Apulia is glamorous because there is a return to authenticity, people want to live real experiences. Apulia is very authentic and although tourism is now developing it, we hope that they will remain so. This is exactly what people are looking for the simplicity of ancient traditions. » An address that appeal to lovers of luxury and authenticity. A quiet escape to distribute Apulia with head full of dreams! What evokes the most was that the yellow and lemon? Well you’ll see what in fact the magician of flavors, pastry Pierre Hermé. Miam Miam “The Picasso of pastry”: this is how a famous American newspaper, Vogue, nicknamed Pierre Hermé. The artisan begins at 14 as an apprentice to Gaston Lenôtre. At only 25 years, he became a pastry chef at Fauchon. Since then he has any good with these macaroons. First store opened in 2001. In just 10 years, Pierre Hermé built a sweet empire with stores in France, England, Japan … His 450 employees work with him to regale us. He takes us behind the scenes. Here is the creative workshop is a privileged place, which allows me to work both product creation and development. It is a tasteful designer! From my technical knowledge and my knowledge of taste, I am able to project what I have in mind as a recipe. I do the drawing is for the proportions between the different elements that make up the cake and macaroons. So then a test is made, taste and exchange with confectioners. We exchange on technique, finally several months later, the macarooon appears in the shop. Here is one of his latest for summer. You have tasted much lemon macaroon. Lemon, it starts with the choice of lemons: we perfumes of different intensity, depending on the acidity of different variety of lemons. When it is in the badge, the scent of lemon zest acidity there not touch when we press lemon. For the dough, it takes icing sugar, the almond powder and egg whites. We will cook the sugar, then we will raise our white together sugar, we will bring the sugar mixture to 21°C. We will pour over the egg whites. We will let our turn meringue until it reaches a temperature of 50°C, when no one can touch it burns our hands, it’s almost good. So there was half white that we will use to make our Italian meringue and it was our second half white, to mix our ingrediants so we put a little color for the yellow color of final biscuit. The whites are not sweet. They are mixed with the paste after slightly fallen. So here we can see that our dough is shiny and we will do testing for texture, a trait the center, and we see that the macaroon batter, regrouped slowly, so here we will be able to poach our biscuit. Small rounds are performed using a pouch with a sleeve. For regular shapes, the gesture is precise. We will hit our plate to reach the final size. In the oven for about ten minutes. To make the lemon cream was used eggs, sugar lemon zest, lemon juice and butter. Then we cooked our sugar, zest and our eggs at 85°C and after it was cooled with butter that has mixed. Allowed to cool overnight before use to finish our mix for macaroons. Finally we need our cream cocoa butter, almonds, and our lemon cream. Cocoa butter is fragile. It should melt over low heat only. Then mixed with lemon cream and add the ground almonds. We will put our cream in a small pan, you have not that there is too thick for it to cool quickly enough and there is a part that remains liquid. The macaroons are cool before being trimmed. Lemon Cream is gently deposited on the cake with a pastry bag. When will wait 24 hours, we will have the ganache will re moisten the inside of the button. And that’s why we will have a crisp crust and soft inside. A macarooon that we can’t wait to taste! The shape of the macarooon is more sensual and macarooon crunches in a bite or two bites. It’s easy to eat. In a box if we have different fragrance, it has more taste expériences. A summer delight. To finish the show, a treasure. A young antique dealer who has it all, which does not prevent him from working to pull away. It tastes of beautiful objects, unusual preferably but not only. I present Oscar Graf, son of François-Joseph, the famous interior designer. The talent does not expect the number of years! Oscar Graf, 25 years, we prove it. As an inheritance he received the love of art and a taste for beautiful objects. My simple specialty is history, without it necessarily being in the history of art, I love all that is history that’s why even in this business there, the story goes part take a prominent place in my research, my catalogs, and my speech. Sometimes I even forget to sell the piece to customers that come out, I have explained the piece for an hour and they tell me, but you forgot to sell me. A passion he has completed a degree in art history. There, where I enjoy my job is to put an object in the gallery and wait until the person goes to buy it from me or tell him the price or haggling, that, that bothers me deeply. What really amuses me is to do the work I have done if I had been a historian, namely the library, research, archives, drawings, photographs when there. It was almost by chance that he starts there 2 years. At the time I was a fan of English lamps, an English called Benson, I started buying it all the time, because it was not very expensive, it could fit into a bag and people at customs did not arise at all the question: Could it be a lamp to my grandmother? While I was making return like that in London, to have fun and I brought lil lamps tips. And it ended up making a collection with appliques with chandeliers, but one day I said to myself, why not, do not put a tiny bit of furniture, it’s very interesting. My father obviously knew the objects well enough that time, many merchants, environment, decoration. It happened a little alone, I have not done at all schools or study for that. His specialty decorative arts from the late 19th – early 20th century. A period which marks the beginning of the design. It is a pair of vases Georges Hoentschel is for the Universal Exhibition of 1900, during which he was asked to make a house of decorative arts at the time we had a lot need to emphasize what remained well in France. So the decorative arts have been much in the spotlight at that time, especially ceramics, an area where we really stayed leaders in Europe; death Carriès in 1994 Hoentschel who was his friend, bought his drawings, ovens, ideas, style and continues …. it’s much different elsewhere. But it’s really the school Carriès which was followed by Hoentschel and he had a huge collection that was offered at the Petit Palais in his death. In 1910. These two large vases are among these masterpieces so to speak, to the point that the Metropolitan wants to seize for an exhibition devoted to Hoentschel next year. Last September, Oscar Graf participated for the first time at the Biennial Antiques. Here is his first piece. It is a firm empoignure, Emile Reiber was the designer at the time though, Christophe house is best known as the one who produced the piece of furniture. But the furniture with its counterpart related to the decorative arts were ordered for the Marquise de Paiva for his mansion on the champs-Elysees, as I often say some objects are less beautiful, but can catch up a fascinating history of others have a non-existent story but catch up by an extraordinary aesthetics, this object to the advantage of both; it is beautiful and has a great provenance. This is truly a masterpiece and I am very glad. A rare piece of furniture: it is now more than a single pair. For this young antiquarian, participate in the Biennial is a form of recognition for his work. It’s amazing to be there, this is the most beautiful room I’ve done so far and now the hardest thing is to stay there and prove to people that we deserve to stay I think with that, I have shown that it was right to choose me or that I could show beautiful things. And as the French are a lil bit chauvinistic, nothing better for a French press that a good French object, make for a great French name, in a large French time. It was in 2011 that Oscar Graf opened her first gallery Quai Voltaire. Since then, he settled rue de Seine, in the heart of Saint-Germain des Prés. A place popular with collectors. It presents a selection of furniture and decorative details. It was a little samovar to prepare the brandy. We put the little blends in, we lit the wick with a little oil. When the mixture was melted. Was poured. His gallery: a cabinet of curiosities! He was an artist, a designer, a bronze worker, whatever you want, it was an Austrian, all these pieces date back roughly, 1905-1908. Gustave Gurschner was passionate among others by Norse mythology. This makes it very fond added a bit patterns or Danish, Scandinavian countries. At one time, when all the furniture was either black or white; which was a great achievement at the time with Haussmann and Moser and Gurschner was a tiny bit more French, colorful, and folk. So I like the more French because there is a tiny bit more charm. Oscar Graf has long been reluctant to engage and open a gallery. He even thought of becoming a conductor. I did not want to do this job, and I told myself, I’ll give it a shot; even give it a shot for a year or two, so be where the people are. So that if ever it did not work, even being in one of the best places is a market. I wanted to do my job so I came here. Do not rely on his youthful appearance. Oscar Graf has everything a large antique! Taste and knowledge of the furniture in his gallery. You are as charming as we last 4 years. Thank you for having us followed, thank you to dear friends who have given me this lush garden who want to stay anonymous. I’ll see you next week, still on TV5 Monde or on our facebook page to see or review this program. Meanwhile, here are our favorite heart since it’s primarily a story of the heart. Goodbye. At the end of winter, every year, Menton is yellow! The Lemon Festival is 80 years old. Its theme: Around the world in 80 days. Logic! In the 1920s, the city of the Maritime Alps is the first producer of lemons in Europe. A hotel decides to organize an exhibition on citrus. It was so successful that the following year the event is coupled with the Carnival. Since, tanks are manufactured only lemons and a few oranges.. The production of these fruits has decreased in recent years. However, the city encourages new plantations and trying to get a label for Menton lemons.

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