Luxury Hotelier - June 2008 - (Page 26)

26| Properties Clockwise from top: The restaurant Die Quadriga; the intimate library, with armchairs by Le Corbusier; the stylish Quadriga lounge and bar; mattresses in each room have a “summer side” filled with horse hair and a “winter side” made of new wool. and Michelin-starred restaurant where master chef Bobby Bräuer reigns. Die Quadriga cellars over 850 different German wines—including 450 Rieslings, 120 Spätburgunder, Silvaner, Traminer and white Burgunder. “Our sommelier is the guardian of our so-called ‘Treasure Trove of German Wines,’” Mr. Graf says. Master Chef Bräuer is an integral part of the management team at the hotel. Restaurant decisions and plans are discussed, but the chef’s creativity and spontaneity are given due deference. “He is the culinary host of the house and committed to classic haute cuisine blending Mediterranean influences with the best of regional produce,“ Mr. Graf says. “For the restaurant Die Quadriga,” Bräuer points out, “we developed the concept of offering the menu card with two different menus—five course and seven course—as well as ‘The Masterpiece.’ This has proven to be very popular with our guests. The Quadriga menu card changes according to fresh seasonal produce at least five times a year, while the menu prices remain the same over the year.” The ‘Masterpiece’ consists of four courses, for which Bräuer selects the best seasonal products he can find. “It can be a sole, a Frisian ox, a wild rabbit, a Polting lamb,” he says, “and I prepare different parts of it in different ways: as an essence, a terrine, roasted, smoked, as a mousse— whatever emphasizes the taste of this particular part of the fish or meat or poultry. Backbones The Villa now housing the Brandenburger Hof was built during the reign of the last Prussian emperor in 1900, originally designed to host wealthy families and their servants. In the late 1980s, the Sauter family, originally from Munich, bought the house. Architect Peter Sauter and his business partner, architect Kenji Tsuchiya, renovated and converted the town palace into the hotel it is today. Ms. Sauter, sister of Peter Sauter, has owned and managed the hotel since opening day. The interior furnishings and décor are hand-selected by her and reflect not only her taste but demonstrate how she likes to welcome her guests in her house. “Daniela’s philosophy is quite simple: A home away from home,” Mr. Graf says. He elaborates, saying that the owner’s constant presence, involvement and passion is what makes the Brandenburger Hof what it is. He says Ms. Sauter treats guests staying at the property as if they were staying at her own house. Those looking to relax at the Brandenburger Hof could sit down in the glass-enclosed courtyard, essentially the ‘living room’ of the hotel, and gaze at the Japanese garden that changes with the seasons. Or guests could wile away the hours at the bar or in the comfortable sofas and armchairs. The evening might fade away to the soft sound of after-dinner jazz. The Brandenburger Hof staff also believes breakfast is a start to the day worth celebrating, says Mr. Graf. Every breakfast dish imaginable can be ordered, from French croissants to prawns with farfalle and saffron, all freshly prepared and beautifully presented. Breakfast, as is typical in Germany, is included in the nightly stay—but at the Brandenburger Hof, it can be an ‘a la carte’ breakfast rather than just the usual buffet. In any case, even if guests don’t eat breakfast, the hotel’s wakeup calls come with fresh tea or coffee. Luxury Hotelier | June 2008 | www.LuxuryHotelier.com http://www.LuxuryHotelier.com

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Luxury Hotelier - June 2008 Contents Editor's Letter Inform Journal Network Personalities Insight: Smith Travel Research/The Bench Properties Insight: Ecole hôtelière de Lausanne Inspire Deliver Protocols Insight: HotelWorld Innovate Development Indulge Advertisers Index Editorial Index Source Listing Dossier

Luxury Hotelier - June 2008

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