a pearl in Cambodia
Melita and Rory fell in love with Cambodia during their honeymoon and promised each other that they would return one day to create a haven of luxury there. Thus Song Saa Private Island was born, within the preserved archipelago of Koh Rong. Two unblemished private islands, connected by a bridge, make up the resort…‘Song Saa’ holds the poetic meaning of “lovers” in the Khmer language.
Inspired by the ‘Life’ concept (Learning, Inspiring, Fun and Experience), Song Saa Private Island offers villas that are either buried in vegetation, languishing on the beach or perched on stilts. It is the ideal place for a few days of relaxation and luxury in between jungle and lagoon, after having discovered the legendary temples of Angkor Wat.
Opening of the Palais Namaskar
On April 6th, the new jewel of the Oetker Collection – the Palais Namaskar – will open in Marrakech. A luxurious refuge that consists of 41 suites, villas and palaces located in the heart of 50,000 square meters of Balinese gardens. Three acres worth of bodies of water punctuate the gardens with a range of private pools, Jacuzzis, ponds and lakes. The décor is largely inspired by Feng Shui architecture with touches of Moorish and Andalusian art. True to the unparalleled service reputation of the Oetker Collection, the Palais Namaskar will offer its guests transfers by private jet, in the Palace colours, from Casablanca airport to the hotel in just half an hour. The plane can also be used for long haul flights (nonstop from New York, Moscow and Dubai).
A multicultural brunch
at the Shangri-La Hotel
In the first chapter of gastronomic history at the Shangri-La Hotel in Paris, by Executive Chef Philippe Labbé, La Bauhinia is adding a new gourmet draw to its reputation by creating the 16th arrondissement’s first 5-star brunch. In the elegant oasis bathed in natural light by way of the historical glass roof, the restaurant is proposing an Asian-inspired brunch. The chef combines the quintessence of French products with refined Asian cuisine to offer guests a moment that is much more special than usual.
The Majestic Barrière in Cannes wins three awards
During the most recent “International Hotel Awards”, the Majestic Barrière in Cannes took home three awards.
Judged on its general architecture, innovation and originality of its style and the development of its various spaces, the Majestic Barrière has been appointed with a “Commended Award”.
This honorary award underscores the successful merger of its new wing, opened in 2010, with the historical part of the hotel, more than 80 years its senior.
The jury also took into account the quality and diversity of infrastructure, as well as recreational services (spa, private beach and the new film library), which earned a “Commended Award” in the ‘Best Resort Hotel’ category. But the best title is undoubtedly the title of ‘Best Hotel of France 2011’, awarded for the overall experience of the Majestic Barrière, from the décor to the service.
The Pullman Timi Ama Sardegna, World’s Leading Island Resort 2011
The Pullman Timi Ama Sardegna has set itself apart from the rest, above eight other hotels on dream islands such as Bora Bora, Mauritius and the Maldives, with its unique setting and an unparalleled quality of service. Located on the southeast coast of Sardinia near the village of Villasimius, the Pullman Timi Ama Sardegna occupies a unique position between the Mediterranean vegetation, the crystalline Lake Notteri and a vast stretch of sandy beach. These factors have convinced the jury of the World Travel Awards to honour this 5-star hotel with the prize of the ‘World’s Leading Island Resort’ and, for the second consecutive year, that of ‘Europe’s Leading Island Resort’.
Starred chef Moreno Cedroni is a guest of the Long Beach Mauritius
Resolutely contemporary whilst managing to retain all the charm and nonchalance of tropical living, the Long Beach Mauritius – the latest development from the Sun Resorts Group – called upon celebrated chef Moreno Cedroni (two Michelin stars) to form an exquisite partnership with Masayasu Haruyama, chef of the Japanese restaurant Hasu. Drawing inspiration from traditional Japanese sushi, the Italian chef has developed the concept of “Susci”, a very original and innovative way of working with raw fish.