Le Richemond
By Nancy Walman
After 20 months of complete renovation, Le Richemond re-opened its doors on the 21st of September 2007.
Recently acquired by The Rocco Forte Collection, this prestigious five star hotel has held its prime position facing the famous Brunswick Gardens and overlooking the Alps, Lake Geneva, and the Old Town Cathedral for over 130 years. Just 6km from Geneva Airport and with the business and shopping districts of this sophisticated city only walking distance away, it is ideally located for business meetings and conferences. Three meeting rooms, all with natural daylight and the ballroom, which accommodate parties of 10 to 200, make it the ideal choice for events of all kinds.
The Official Opening of Le Richemond:
A Legendary Hotel and Genevese Jewel in Rocco Forte collection.
Following a 20-month renovation, the official opening of Rocco Forte’s Le Richemond took place on 26th September in the presence of Sir Rocco Forte, the Vice-President of the Administrative Council Mr Manuel Tornare, and the Administrative Councillor Mr Pierre Maudet.
Geneva was bathed in sunlight during the opening, which took place just before midday on the steps of Le Richemond. Crowd of journalists, representatives of the various departments of the City of Geneva, as well as the tradespeople who had worked on the renovation of one of the best-loved institutions in the European hotel world since the end of the 19th century.
“It is one of our dearest wishes that Le Richemond regains the place that it has always held in the social and cultural life of the city of Geneva,†said Sir Rocco. “This hotel belonged to the Armleder family for four generations and we would like to pay homage to them here; I should add that today the hotel passes into the hands of another family, the Forte family, and we hope to maintain the unique atmosphere that has always reigned here. The renovation of this legendary hotel raises the profile of Geneva Harbour, with Le Richemond certainly being one of the most beautiful buildings in the area.â€
The dignitaries then moved into the lobby of the hotel where a commemorative plaque of the inauguration was unveiled and Father Tony conducted a blessing. The guests were then able to sample the delicious cooking of Executive Chef Pietro Amato while enjoying cocktails in The Ballroom. Previously called Le Grand Gentilhomme, The Ballroom has been completely renovated, along with the rest of the hotel. However, it has kept its impressive atmosphere, its splendour accentuated by trompe-l’oeil paintings, mirrored walls, a magnificent parquet floor and, for the perfect finishing touch, superb Murano glass chandeliers.
Le Richemond, built in 1875, prides itself on having an incomparable location in the centre of Geneva, with superb views over Lake Geneva and the Alps. This Genevese institution re-opened its doors in September 2007 and has 109 rooms, of which 26 are suites, a restaurant, a bar, three flexible meeting spaces, a ballroom, as well as a spa and fitness centre. Situated close to the business and shopping centres, Le Richemond welcomes the local Genevese and visitors to the city in a cosmopolitan and sophisticated atmosphere.
Events, Events and More Events
One can book Online. From James Bond to Sex & The City, Richemond’s Le Bar Celebrates The Martini! Le Bar at the Hotel Le Richemond has decided to honor the Martini cocktail. More than a drink, the Martini represents a spirit, an atmosphere, a certain idea of luxury tinted with a touch of nonchalance and laid-back attitude. It is this Martini spirit that Le Bar will put forward once a month, by proposing a Martini Night, dedicated to a historic personality that has perpetuated the celebration of this classic and contemporary concoction.
Richemond’s Le Bar, a chic and refined meeting place
Richemond’s Le Bar is also a place to be at any time. With its exceptional terrace and its vibrantly coloured bar, Le Bar offers “a la carte†menus that are simple and refined. For those who don’t have the time for a longer stay at the Sapori, Richemond’s restaurant, Le Bar offers them the chance to be tempted by a classic burger, a plate of Parme Pio Tosini ham accompanied by a marvelous Buffalo mozzarella, without forgetting the famous crab royal sandwich with its subtle and refreshing taste.
Le Bar Opening Hours:
Open every day
From 10h30 to 01h30
Direct reservations:
Tel + 41 22 715 72 01
lebar.lerichemond@roccofortecollection.com
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Sapori Captures The Spirit of Italy
Sapori: The Restaurant at Le Richemond with Exquisite Italian Cuisine in a Chic SettingIn the warm, contemporary and cosmopolitan atmosphere of Sapori, the Italian restaurant at Le Richemond, the Sicilian chef Pietro Amato creates sophisticated dishes, placing great emphasis on the quality and freshness of all the products used.
Sapori truly highlights the Italian art de vivre. The fish, which is exceptionally fresh, will delight gourmands who really must try the wild salmon accompanied by cannoli of bread and sea bass with a Dijon vinaigrette or fillet of mullet with tomatoes and capers, along with a black olive sauce and polenta.
The truffle season has seen the introduction of some delicious new recipes, such as Carnaroli risotto with white truffle. The home-made pastas are a real high point at Sapori. Not less than five kinds of different bread are offered at each meal, each with a small helping of the most mouth-watering olive oils.
The decor of Sapori is both contemporary and eclectic, in keeping with all the areas of the newly-renovated hotel. It features dark wood, rich warm materials and wall coverings, leathers, the signature red of Le Richemond, the hotel’s omnipresent alcoves with floral accents, interesting crockery and impeccable service. Sapori also offers a private dining room that can accommodate up to 14 people for family reunions or confidential business lunches.
Only 34 years of age, Chef Pietro Amato is blessed with a rare talent and creativity. His passion for cooking comes across in the food, which pairs tradition and modernity. A good selection of wines from the mythical cellar of Le Richemond, which has been updated by Head Sommelier Sébastien Humbert, tops off the perfect meal. And make sure you do not leave without sampling a delicious dessert prepared by Head Pastry Chef Arnaud Salvetti – try the Moelleux au Chocolat (a kind of gooey chocolate souffle) or his latest creation Le Croustillant de Gruée de Cacao et Crème de Marron avec son Sorbet de Cacao Amer (a crunchy concoction made with cocoa and chestnuts, served with a bitter chocolate sorbet).
Festive menus
To celebrate the end of year festivities, Sapori has put together some great menus for a private family meal or a party with friends. The menus Follow.
Opening Hours:
Every day
From 12h to 14h30
From 19h to 22h30
Price of set menu for business lunches: CHF 62.-
Reservations: Tel + 41 22 715 71 00
Email : sapori.lerichemond@roccofortecollection.co
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The Hotel
Le Richemond, built in 1875, boasts an incomparable location in the centre of Geneva with a superb view of the lake and the Alps. The Genevan palace has re-opened its doors in September 2007 after months of refurbishment. Today it counts 109 rooms, including 26 suites, a restaurant “Saporiâ€, a bar, 3 flexible conference rooms and a ball room. Le Richemond is the only hotel in the centre of the city to offer a real spa, comprising 5 treatment rooms and a fitness centre. Located near shopping and the business quarter, Le Richemond will welcome Geneva residents and other guests in a chic and relaxed cosmopolitan atmosphere.
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The huge Armleder Suite is a truly flexible space. A huge living area (measuring 70 square metres) can be linked to one, two or three junior suites, thanks to a series of doors along a central corridor. When all three suites are booked, the Armleder Suite covers 250 square metres.
The living area is perfect for entertaining. Light and airy, it offers every home comfort, including a real log fire, perfect for warming the cockles after a day’s skiing in Chamonix. The contemporary design is paired with Art Deco and classic touches, in the shape of original works of arts, an eclectic collection of antiques and some furniture that has been designed for the space by the designer John Stefanidis.
Rich and sensual materials have been used in the soft furnishings, while the room itself is decorated with marble, gold, mosaics and parquet flooring. All the latest technology is a given and all the windows on this top floor are bullet proof, while luxurious highlights include a private sauna and under floor heating.
An additional 100 square metres of terrace wraps around the entire seventh floor and has stunning views over the old part of the city to Lake Geneva and the Alps, with Mont Blanc in the distance, to one side and vistas of the Jura Mountains to the other side. Stylish furnishings adorn the terraces.
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Reservations & Information : www.roccofortecollection.com
Le Richemond Jardin Brunswick 1201 Geneva Switzerland
Tel: +41 22 715 7000 Fax: +41 22 715 7001
Le Richemond is a member of The Leading Hotels of the World. Founded in 1996, the Rocco Forte Collection presents a collection of luxury hotels established in Europe. Each location seduces with its singularity and offers a design in perfect harmony with its environment. Attention to detail, quality and service are the key words at the Rocco Forte Collection.
Ten years following its creation, the Rocco Forte Collection has expanded and includes:
- Hotel de Russie in Rome
- Hotel Savoy in Florence
- The Balmoral in Edinburgh
- The Lowry Hotel in Manchester
- Hotel Astoria in St Petersburg
- Hotel Amigo in Brussels
- Le Richemond in Geneva
- Villa Kennedy in Frankfurt
- Hotel de Rome in Berlin
- Brown’s Hotel in London
- The Charles Hotel in Munich
Upcoming openings:
Prague – 2008
Verdura Golf & Spa Resort en Sicile – 2008
Marrakech – 2009
Copyright 2008 By Punch In International. All Rights Reserved .
The Sapori restaurant presents its new menu
The flavours of Italy transported to Geneva
One of the flagships of the Rocco Forte Collection, Le Richemond was bound to offer not a mere smattering of Italian cuisine, but a cornucopia of flavours and colours. To ensure outstanding quality is the hallmark of the new menu, the help of Chef Fulvio Pierangelini, recently crowned Italy’s best chef, was enlisted. Produces and recipes have been harvested up and down Italy; all are prepared so as to preserve their original qualities, but have an extra touch of fantasy which creates the most unforgettable harmonies.
A journey for the senses
Sapori’s new menu is a journey trough Italy’s flavours, with traditional dishes revisited and creations based on produces selected with fastidious rigour.
The journey starts gently, with appetizers which look familiar… until one bites into them. Like these olives ” All’Ascolana “, the recipe of which was probably invented by the Etruscans. Fat, juicy green olives – from a variety endemic to the Marche Region (central Italy) – are stuffed with ham, parmesan and pine kernels, and then rolled into breadcrumbs, before being browned in a pan with olive oil. Or you may take the “timbale” of aubergines “parmigiana”; the Chef transformed this Sicilian dish into a delicate composition where thin, moist slices of eggplant alternate with mozzarella and basil-perfumed tomato sauce.
After having been briefly placed under the grill, the top of the edifice becomes crunchy, while the rest melts splendidly in the mouth.
And this is only a beginning… The journey then goes on to deep fried calamari and thin slices of violet artichokes, served with a sweet-sour sauce, simply made of white vinegar and sugar syrup. Then comes the sea bass platter, where the fish is cooked in two different ways, as are the zucchini which complement the fish.
Among the meat dishes, one falls for the “veal variation” which lays side by side a thick and juicy fillet, a veal cheek that melts in the mouth and grilled liver, the precise cooking of which is specified by the guest upon ordering. This dish is accompanied by braised radicchio from Treviso, dressed with balsamic vinegar – which adds a note which is both sweet and astringent – and white polenta, the finest there is, straight from Venice.
And nothing has been said so far of the tomato risotto with a creamed buffalo mozzarella…. well, that’s because there nothing to say: it only needs to be relished in near-religious silence…
The research for flavours extends to the variety of breads which are proposed, such as the bread with squid ink, that with red onion or with aniseed, all being recipes created by the Chef.
The high art of pasta
Not surprisingly, pasta has pride of place. Needless to say, they are home made. The dough is worked until the texture is right. As with all artefacts, the pasta are controlled manually, as they come out of the machine which shapes them; the quirky elements are discarded without a second thought!
In actual fact, Sapori proposes a whole range of pasta. For there are the pasta made with eggs, intended for the ravioli, for instance, and those suited to al dente cooking. And there are also the regional specialties, such as the gnochetti from Sardinia, small gnocchi made of pasta – rather than potato – which blend bread wheat, semolina and eggs, and are sprinkled of home-smoked ricotta. There are also the unusual – they feature a square cross section – spaghetti “alla chitarra” from the Abruzzo, which derive their name from the tool with which they are made, a wooden framework on which metal threads are stretched, which resembles a rectangular guitar.
Handpicked produces and wines
No effort has been spared to identify the best produces and the most reliable suppliers, to match permanently these high standards. Thus, Sapori has its buffalo mozzarella delivered twice a week from Italy. The meat and sausage specialties – such as the raw salami or the cheek of black pork from Sicily – all come from small local producers, selected by a specialised importer. The oil used by the Chef is selected from the best, in different regions: Tuscany, Umbria, Liguria, Apulia or Sicily.
This also holds true of the wines. With the help of two specialised importers – Caratello Vini and Ceresio Vini – Sapori offers wines which may be little-known, such as the Etna Rosso DOC, a small and recent production growing on the flanks of the volcano, or difficult to find outside their home country, such as the Vernaccia from San Gimignano (Tuscany), which blossoms on the aubergine timbale or the deep fried squids. There is also a Moscato Passito di Pantelleria, from the small, rocky island off Sicily, which elegantly accompanies the zabaglione of preserved pear and pear sorbet and exhales the warm atmosphere of this splendid part of Italy.
A gourmet ” dream team “
This new menu was born out the collaboration of Fulvio Pierangelini and Pietro Amato. Fulvio Pierangelini, of Roman origin, recently crowned Italy’s best chef, has been, for the past 20 years, the owner of the Gambero Rosso, situated in San Vicenzo’s harbour, Tuscany. Of worldwide acclaim, his restaurant boasts, among other distinctions, 3 stars in the Michelin guide. Reputed for his love of genuine produces, Pierangelini is inventive while at the same treating the products with the greatest respect. At the Sapori, he lent a hand to Pietro Amato, the Richemond’s young Executive Chef. The son of a cook, Amato retained from his travels overseas an interest in foreign culinary tradition and an appetite for experimenting with new combinations of tastes. Together, they have put together a dream menu, which allows the guest to embark on a journey throughout Italy, without leaving the shores of Lake Leman.
A tasteful décor
The decor of Sapori is both contemporary and eclectic. It features dark wood, rich warm materials and wall hangings, leathers, the ubiquitous signature red of Le Richemond – to be found from the alcoves to the flower arrangements – unusual crockery and impeccable service.
Sapori also offers a private dining room that can accommodate up to 14 for family reunions or confidential business lunches. Located on the ground floor of the main building, Sapori can seat 70 guests inside and, in summer, 64 on the protected and calm terrace.
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Sapori is open every day, including Sundays, for lunch and dinner. In the evening, last orders are taken at 11.30 pm. At lunch, from Monday to Friday, in addition to à la carte dishes, set menus including minerals and coffee at CHF 68.00 (three courses), at CHF 48.00 (starter and main course or main course and dessert) and CHF 38.00 for the day’s special. They also serve an excelent buffet breakfast.
To book: tel. +41 22 715 71 00 – www.lerichemond.com/dining/reservations.htm
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Dinner Menu
Antipasti
Starters
Scampi al basilico, mozzarella di bufala, pomodoro alle erbe
Grilled scampi basil seasoned, buffalo mozzarella, tomato with fine herbs
Cuore di tonno, composta di pomodoro giallo e rosso
Filet of tuna, yellow and red tomato compote
Frittura di calamari e carciofi, salsa agrodolce
Deep fried squid and artichokes, sweet and sour sauce
Parmigiana
Parmigiana
La terrina di fegato d’oca, mostarda di frutta pane all’albicocca
Goose-liver terrine, mustard of fruits and apricot bread
Foglie verdi e misticanza di piccole verdure
Tender salad and baby vegetables
Paste eRisotti eZuppe
Pasta, Risotto and soups
Busiati al nero di seppia con scampi e funghi porcini.
Busiati with squid ink, scampi and porcini mushrooms
Spaghetti alla chitarra, pesce spada, melanzane e mentuccia
Spaghetti alla chitarra sword fish, aubergines and fresh mint
Ravioli di salsiccia con broccoli in tegame
Ravioli with sausage, broccoli sautéed
Tagliolini al tartufo nero, fegato d’oca e pinoli tostati
Tagliolini with black truffle, foie gras and toasted pine nuts
Risotto ai porri, caviale e capesante
Risotto with leeks scallops and caviar
Risotto al pomodoro e crema di fiordilatte
Risotto tomatoes and buffalo cream
Zuppa di cipolle bianche tiepida, parmigiano, aceto balsamico tradizionale di Modena
Soup of white onions, parmesan, and balm vinegar “Tradizionale†di Modena
Pesce
Fish
Noci di capesante, gnocchi di ricotta al dragoncello, barbabietola all’arancia di Sicilia
Grilled Scallops, ricotta dumpling tarragon seasoned, beet and Sicilian oranges
Filetto di branzino alle mandorle, zucchine e olio alla menta
Filet of sea bass with almonds, zucchini and olive oil mint scented
Pesce intero grigliato o al sale ( per 2 persone)
Catch of the day grilled or in a salt crust (2 persons)
Carne
Meat
Vitello, radicchio di Treviso e polenta bianca
Veal, red chicory from Treviso, and white polenta
Controfiletto di manzo, tortino ai funghi misti, orzo perlato al prezzemolo
Sirloin steak, mushrooms flan and pearl barley with parsley
I Classici del Richemond
Le Richemond Classics
Le nostre paste alla lampada (a richiesta per due)
Our Live coking pasta (on request for two)
Costoletta di vitello alla milanese
Veal chop Milanese style
Sogliola alla mugnaia
Sole “mugnaia†style
Stinco di agnello, purea di patata, scalogni all’aceto di lamponi
Shin of lamb, potatoes purée and shallot seasoned with raspberry vinegar
I Contorni
Side dishes
Patate saltate al timo ed aglio in camicia.
Pan fried potatoes, thyme and garlic
Spinaci saltati allo scalogno
Spinach sautéed with shallot
Patate naturali con olio extra vergine e prezzemolo
Steamed potatoes with parsley and extra virgin olive oil
Verdure di stagione
Seasonal vegetables
Purea di patate all’olio extra vergine di oliva
Potatoes puree and extra virgin olive oil
Riso basmati e lauro
Basmati rice seasoned with laurel
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Founded in 1996, the Rocco Forte Collection presents a collection of luxury hotels implanted in Europe. Each establishment seduces with its uniqueness and offers a design in perfect harmony with its environment. Le Richemond is also a member of The Leading Hotels of the World. Attention to detail, quality and service are the key words at Rocco Forte hotels. The Group’s other properties are:
Hotel Amigo – Brussels, Hotel de Rome – Berlin, Villa Kennedy – Frankfurt, The Charles Hotel – Munich, Hotel Savoy – Florence, Hotel de Russie – Rome, Hotel Astoria – St Petersburg, The Balmoral – Edinburgh, Brown’s Hotel – London, The Lowry Hotel – Manchester. Opening soon: The Augustine – Prague (2009), Verdura – Sicily (2009), Marrakech (2010), Abu Dhabi (2010), Jeddah (2010). More information on www.roccofortecollection.com
