Page 114 - OCEAN BLUE - SPRING 2015

GOURMET
Chesa
Veglia
The Cognac Beaker
T raditional silversmith of
the finest tables, Puiforcat
is always searching for
ways to express the art of fine taste,
a complete sensory experience in
which design and taste meet in perfect
harmony. Following the champagne
beaker, a unique tasting tool designed
to exalt the sparkling elixir’s majesty, refined edge of the beaker.
the silversmith’s eye brings a fresh
perspective on a new expert object:
Photos: Courtesy Puiforcat
114 www.oceanblueMAGAZINE.com
I n 1936 Badrutt’s Palace Hotel softly lit interior is all warm pine
had its historic farmhouse and creaking wood floors, while the
in the center of St. Moritz terrace affords lake and mountain
converted into a unique meeting point views. Sample regional specialties like
for gourmets and night owls. The Bündner Gerstensuppe and venison
rustic and cozy ambience of the Chesa medallions with Spätzli.
Veglia has always attracted the famous
that like to frequent one of the three Via Veglia 2
restaurants and two bars. Badrutt's Palace Hotel
This slate-roofed, chalk-white chalet St. Moritz
restaurant dates from 1658. The Switzerland
badruttspalace.com
Photos: Courtesy Badrutt’s Palace Hotel
a beaker dedicated to the Cognac
experience.
Léo Dubreil’s variation on the beaker,
designed to enhance the cognac tasting
ritual, has become an exceptional
sculpture in sterling silver. Its round,
ample base allow the aromas to evolve
and blossom through the slender