Culinary Masters Winners

We eagerly plate-up nine positives to come from a chaotic year in hospitality – introducing the impressive class of 2021.

By Robb Report Staff 10/01/2022

What a year. After the most challenging 12 months in hospitality in living memory, Australian hospitality has – somehow – produced a bumper crop of alluring new places to eat.

The class of 2021 would be impressive in a regular year, but in the face of the havoc wrought by the pandemic, their achievements are even more remarkable.

Whether it’s veterans rolling the dice on another round or young guns sharpening their focus, whether paying homage to the Francophile classics (if not with the odd cheeky antipodean twist) or forging new ground with less familiar plays of flavour, the talent is running hot.

In acknowledging this heady collection of talent, we’ve made changes to the distribution of the coveted Culinary Masters crowns. No longer the reserve of just young chefs making inroads the past 12 months, we’ve expanded to include all behind the burners (whether new or established), extending further to the overseers and restaurateurs serving up exciting new ventures and without whom so many wielding the knives wouldn’t have an opportunity to flourish.

And so, introducing the Robb Report Culinary Masters of 2021…

Khanh Nguyen, chef, Aru and Sunda, Melbourne

Khanh Ngyuen. Credit: Kristoffer Paulsen.

Rare is the chef who has done a better job than Khanh Nguyen of diagramming the through-line from ingredients native to Australia to the food traditions of our nearest neighbours up in Southeast Asia. Fewer still have made that lesson taste so damn good. To eat his food at Sunda, or at Aru, the new fire-focused spin-off he opened in 2021, is to slap your forehead over and over – of course these flavours work together; this is all the same part of the world! – before diving back in for more. And the flavours we’re talking about are not small. Pepperberry and betel leaf frame grilled wagyu tongue in a nod to the bo la lot of Nguyen’s Vietnamese heritage, while a flurry of sweet spanner-crab meat and white kampot pepper make a luxury of fried rice. Desserts are no less lavish – pandan perfuming a roast-potato cream caramel, say, or coconut and cultured cream conspiring to take passionfruit pavlova in a bold new direction – and cocktails driven by that same more-is-more approach make for a meal that comes out swinging, whatever the occasion.

aru.net.au 

 

Luke Burgess, chef/restaurateur, Seven and a Half, Hobart

Seven and a Half chef, Luke Burgess.

It wouldn’t be quite right to say Luke Burgess rebooted the Tasmanian restaurant scene on his own. But if you were looking for an individual who you could credit with transforming Hobart from a place of only passing interest to the destination diner into, well, a dining destination, he’d be right at the top of your list. Garagistes, the fine-dining restaurant Burgess ran to international acclaim from 2010 to 2015, raised the stakes for ambitious, locavore cuisine in Tasmania, and his brand-new project, Seven and a Half, has changed the game again. Perched in a jewel-box of a room on top of a tower in downtown Hobart, it offers rarefied omakase-style dining for just 10 diners at a time, once a week. Burgess works without a menu and without a parachute, just he and the guests and some excellent handpicked wine and sake. The intimacy of the setting gives him the freedom to tweak the menu as he goes and to showcase superb niche produce you’re not likely to see anywhere else.

Wild venison might appear as salami in an array of snacks alongside sashimi of banded morwong and a ‘sando’ of salted radish at one sitting, for instance; asparagus teamed with an ajo blanco made of hempseed and goat’s ricotta and with lovage and a sauce of nori and walnut the following week; a pecorino flavoured with native pepper makes the surprising accent for egg noodles with venus clams. There’s nothing quite like it, on or off the island, and it’s easy to see why it’s one of the most sought-after tables in town.

lukeburgess.com.au

Rosheen Kaul, chef, Etta, Melbourne

Etta chef Rosheen Kaul.

Blame it on the pork rib. Sure, when Rosheen Kaul landed at Etta she had plenty of other good things on her menu – the crunchy, spicy little pop-in-the-mouth fried school prawns with curry leaves, for one thing. But the pork rib, a foot-long hunk of a thing served on the bone, its smoky, succulent heft balanced by an oyster cream and pickled baby turnips – well, this was a statement of intent. It said ‘here is a chef who likes to cook with fire, who is clear-eyed enough to take inspiration from a dish like Korea’s bo ssäm, and remix it, riffing on that dish’s traditional accompaniments of kimchi and freshly shucked oysters, while making it completely her own’. It also said, ‘this person can really, really cook – this is ridiculously tasty’.

In landing on her feet at this hip, smartly appointed east Brunswick wine bar, Kaul has given diners the gift of a one-plus-one-equals-three situation. Owner Hannah Green keeps an enviable cellar and sets a lively, welcoming tone on the floor, and together with Kaul’s surfeit of bright, clever ideas in the kitchen, you’ve got a package that’s so much greater than the sum of its (formidable) parts.

ettadining.com.au

 

Chris Lucas, restaurateur, Society, Melbourne

Restaurateur Chris Lucas.

The road to Society for Chris Lucas has been long, hard and paved with serious investment. But to see the room thronged with the good and the great of Australia, some serious table-hopping and people-watching playing out at the booths under the vast, glinting chandeliers, it must feel like the years of heartache, and the last-minute curveball of a parting of ways with Martin Benn, the former Sepia chef enlisted to open the restaurant, have all been worth it.

Take a look around Society’s elegantly muted Collins Street dining room and you’ll see diners laying down substantial cash for a wine list that goes long on Romanée-Conti and other five-figure bottles, diving deep into a cocktail bar rich in vintage offerings (hello $125 Martini made with 1950s spirits) and of course plunging into the menu with a fervour sharpened like never before by lockdown. And what does all that outlay get the happy guest? Plates that combine a tightly edited, almost Midcentury Modern aesthetic, sharpened with the occasional Japanese accent. Raw tuna has seldom been more melting than here, wrapped in buttery ribbons of jamón Ibérico, while crème fraîche shot through with wasabi, a plate of Japanese-style pickled cucumbers, and a shio koji jus accompany the epic smoked wagyu prime rib. Heady stuff. Culinary Masters might historically have been all about chefs, but in Society today we find the triumph of the vision of the restaurateur.

societyrestaurant.com

 

 

Nik Hill, chef/restaurateur, Porcine, Sydney

Nik Hill (left) and Harry Levy (right).

Speaking of Sepia, Nik Hill certainly can’t be said to be following blindly in the footsteps of his alma mater. After he left the Sydney fine diner, he got into smoking eels, then did a turn cooking pub food at Woolloomooloo landmark The Old Fitzroy, then swerved again with Anglo-Italian food at The Milan Cricket Club pop-up before settling at Porcine. You might struggle to find intimations of Sepia or anything Anglo-Italian in Hill’s menu, but his smoked eel appears right at the top – albeit in the form of a smoked-eel vinegar accompanying rock oysters.

A bistro above a bottle-shop, Porcine is as lusty as the name would suggest, channelling the gutsier side of the French culinary canon. Grilled ox tongue will appear one night au poivre-style in a glossy pepper sauce, and on another cooked en croûte, swaddled in pastry and foie gras. As rich as it all sounds, Hill has the palate and the technical finesse to keep it all in balance – and there’s always another dip into the exceptional drinks list if the occasion demands a corrective.

porcine.com.au

 

 

Ben Russell, chef/restaurateur, Rothwell’s, Brisbane

Ben Russell, chef Rothwell’s.

Who better to lead the bistro renaissance for the Brisbane CBD than Ben Russell? Having cut his teeth as a young chef in the 1990s at Est Est Est, the famously tough Melbourne restaurant known for producing some of the greatest kitchen talent of a generation, he did the obligatory stint in Europe before returning to Australia to become one of Matt Moran’s most trusted lieutenants. Russell moved to Queensland to open the Brisbane outpost of Moran’s Aria flagship, and after a stellar run at the top echelon of the city’s finer dining, he’s back with a bang at Rothwell’s.

Inside the Rothwell’s dining room.

Opened with Dan Clark, of the celebrated Addley Clark Fine Wines import company and 1889 Enoteca, the restaurant is the kind of meeting of kitchen talent, a building with great bones and a backer with a frankly exceptional wine cellar that big-city diners dream of. Is Rothwell’s going to stake the sort of claim on the big end of town that Rockpool Bar & Grill holds in Sydney? With Russell plating up perfectly polished renditions of steak tartare, prawn cocktail and a seafood platter worth pushing the boat out for, the indications are positive. And if the offering from the grill – a full chorus of big, juicy rib-eyes and T-bones complemented by onion rings, watercress salad and a full battery of condiments – doesn’t get you reaching happily for the Barolo section of the wine list, the beef Wellington, resplendent in a golden jacket of fine pastry and served to share, will definitely get you over the line.

rothwellsbrisbane.com.au

 

Daniel Pepperell and Michael Clift, chefs/restaurateurs, Bistrot 916, Sydney

Michael Clift (left), Daniel Pepperell (centre) and Andy Tyson (right) by Jason Loucas

Daniel Pepperell is the master of the knowing twist. You wouldn’t call him a deconstructionist – not for Pepperell the blobs, foams and smears. No, his signature move is more a savvy spin. The dish he plays with will remain recognisable, true to its roots, yet the flick Pepperell (and now his friend and chef-at-arms Michael Clift) gives a given classic as it leaves his pass makes it distinctively, recognisably his own. At 10 William Street he enriched his Bolognese with a swig of fish sauce, and daubed caviar on his carpaccio. At Restaurant Hubert he plated his escargots with XO sauce butter and laid a shimmering maple-syrup jelly over his satin duck liver parfait. And now, here at Bistrot 916, the venue he opened with Clift and sommelier savant Andy Tyson, that same joie de vivre remains at the fore. There’s a zesty, give-the-people-what they want spirit here that’s entirely fitting for the bistro genre and for the raffish Potts Point setting. Among the main courses Clift and Pepperell offer not just a classically crowd-pleasing steak frites – there’s also a duck frites, a mushroom frites and, for the truly OTT option, a market-priced lobster frites to boot. It’s exuberant, it’s packed with flavour, and it’s a lot of fun.

bistrot916.com

 

Blaze Young, chef, Nieuw Ruin, Perth

‘Good food. Good cocktails. Weird wine.’ Nieuw Ruin’s name might seem a bit curly on first glance, but the mission statement is very straightforward. And while the wine part of the equation will elicit different reactions depending on which side of the minimal-intervention fence you stand, Blaze Young’s brief is to the point and a delight to all. She fashions garfish into rollmops, serves her crudités with French onion dip and curries her fries. Her gift for handling offal has brought many a formerly hesitant diner into the fold, not least for her Wagin duck livers, which she serves on toast, tossed in a cream sauce spiked with a dose of hot mustard that judiciously cuts the livers’ intensity. Best of all, her food is wine-friendly, even the spicy stuff, from the oysters and mignonette (just made for a lush Fanny Sabré aligoté) to the Torbray asparagus and zucchini with goat’s curd (the perfect alibi for a bottle of Sebastien Riffault Sancerre). Here’s a young chef very much on the up – and you’ll want to be there for the ride.

nruin.com

 

Clare Smyth, chef/restaurateur OnCore, Sydney

Michelin starred chef, Clare Smyth.

How do you follow up a career that takes in experience under Alain Ducasse and Gordon Ramsay at their respective peaks, that has earned an MBE, and the first and only three-star rating from Michelin for a restaurant run by a woman in the UK, not to mention being named The World’s Best Female Chef by the World’s 50 Best Restaurants? If you’re Clare Smyth, your encore is OnCore, planting the flag in Sydney with a sister restaurant to London’s Core.

What sets Smyth apart from the rest of the Franglais fine-dining pack? There’s the clever, playful weave of British classics and Australian ingredients, for one. Playful, that is, but underpinned by serious craft. Fans will be thrilled to learn that ‘potato and roe’ has made the journey with her. The Core signature dish pays homage to Smyth’s Northern Irish roots with a potato cooked long and slow to a perfectly luscious texture before being topped with roes of herring and trout. Not for nothing did Bloomberg call it “the world’s best potato”. The plush room commands views across the harbour to the horizon, and while the ‘casino’ setting might put cynics in mind of a cash-grab from a chef domiciled on the other side of the world, dishes this flavoursome and elegant can only be executed by a team with total commitment. It’s the real deal.

crownsydney.com.au

Join us for an exclusive evening of fine dining at Society Melbourne – a Robb Report Culinary Master for 2021. To secure your ticket, book now via the Robb Report Shop.

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Watch of the Week: the Piaget Altiplano Ultimate Concept Tourbillon

The Altiplano claims the throne as the world’s thinnest Tourbillon.

By Josh Bozin 19/04/2024

Piaget has once again redefined the meaning of the words “ultra-thin” in watchmaking thanks to its newest masterpiece, the Altiplano Ultimate Concept Tourbillon—the world’s thinnest tourbillon watch.

In the world of high-watchmaking where thin is never thin enough—just look at the on-going ‘battle of the thinnest’ between Piaget, Bulgari, and Richard Mille—Piaget caused a furore at Watches & Wonders in Geneva when it unveiled its watchmaking feat to coincide with the Maison’s 150th year anniversary.

Piaget
Piaget

Piaget will say that the new Altiplano is “shaped by a quest for elegance and driven by inventiveness”, and while this sentiment might be true, it’s clear that the Maison’s high-watchmaking divisions in La Côte-aux-Fées and Geneva are also looking to end the conversation around who owns the ultra-thin watchmaking category.

The new Altiplano evidently pushes the boundaries of horological ingenuity, once again, which comes 67 years after Piaget invented its first ultra-thin calibre—the revered 9P—and six years after the Maison first revealed the world’s then thinnest watch, the Altiplano Ultimate Concept. Now, revealing this unrivalled timepiece at which comes in at just 2mm thick—the same thinness as its predecessor, yet now housing the beat of a flying tourbillon, prized by watchmaking connoisseurs—you can’t help but marvel at its ultra-thin mastery, whether the timepiece is to your liking or not.

Piaget
Piaget

In comparison, the Bulgari Octo Finissimo Tourbillon came in at 3.95mm thick when it was unveiled in 2020, which seems huge on paper when compared to what Piaget have been able to produce. But to craft a watch as thin and as groundbreaking as its predecessor, now with an added flying tourbillon complication, the whole watchmaking process had to be revalued, and reinvented.

“We did far more than merely add a tourbillon. We reinvented everything,” says Benjamin Comar, Piaget CEO.

After three years of R&D, trial and error—and a redesign of 90% of the components of the original Altiplano Ultimate Concept—the 2024 Altiplano Ultimate Concept Tourbillon is a piece that needs to be held and seen simply to be believed. The finishing product certainly isn’t a watch for the everyday watch wearer—although Piaget will tell you otherwise—but in many ways, Piaget didn’t conure a timepiece like the Altiplano as a profit-seeking exercise. Instead, overcoming such an arduous and technical watchmaking feat proves that Piaget, the watchmaker’s watchmaker, can master the flying tourbillon in such a whimsical fashion, and in the process, subvert the current state-of-the-art technical principles by making an impactful visual—and technical—statement.

The only question left to ask is, what’s next, Piaget?

Piaget
Piaget

Model: Altiplano Ultimate Concept Tourbillon 150th Anniversary
Diameter: 41.5 mm
Thickness: 2 mm (crystal included)
Material: M64BC cobalt alloy, blue PVD -treated
Dial: Monobloc Dial; polished round and baton indices, Bâton-shaped hand for the minutes Monobloc disc with a hand for the hours
Water resistance: 20m

Movement: Calibre 970P-UC, one-minute peripheral tourbillon
Winding: Hand-wound
Functions: hours, minutes, and small seconds (time-only)
Power reserve: 40 hours

Availability: Limited production, not numbered
Price: Price on request

 

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Polar Opposites

A journey north to one of the harshest, remotest spots on Earth couldn’t be more luxurious. 

By Michael Verdon 18/04/2024

A century ago, an expedition to the North Pole involved dog sleds and explorers in heavy, fur-lined clothes, windburned and famished after weeks of trudging across ice floes, finally planting their nations’ flags in the barren landscape. These days, if you’re a tourist, the only way to reach 90 degrees north latitude, the geographic North Pole, is aboard Le Commandant Charcot, a six-star hotel mated to a massive, 150-metre ice-breaking hull. 

My wife, Cathy, and I are among the first group of tourists aboard Ponant’s new expedition icebreaker, the world’s only Polar Class 2–rated cruise ship (of seven levels of ice vessel, second only to research and military vessels in ability to manoeuvre in Arctic conditions). Our arrival on July 14 couldn’t be more different from explorer Robert Peary’s on April 6, 1909. On that date, he reported, he staked a small American flag—sewed by his wife—into the Pole, joined by four Inuits and his assistant, Matthew Henson, a Black explorer from Maine who was with Peary on his two previous Arctic expeditions. (Peary’s claim of being first to the Pole was quickly disputed by another American, Frederick Cook, who insisted he’d spent two days there a year earlier. Scholars now view both claims with skepticism.) 

Our 300-plus party’s landing, on Bastille Day, features the captain of the French ship driving around in an all-terrain vehicle with massive wheels and an enormous tricolour flag on the back, guests dressed in stylish orange parkas celebrating on the ice, and La Marseillaise, France’s national anthem, blaring from loudspeakers. After an hour of taking selfies and building snow igloos in the icescape, with temperatures in the relatively balmy low 30s, we head back into our heated sanctuary for mulled wine and freshly baked croissants. Mission accomplished. Flags planted. Now, lunch. 

As a kid, I was fascinated by stories of adventurers trying to reach the North Pole without any means of rescue. In the 19th century, most of their attempts ended in disaster—ships getting trapped in the ice, a hydrogen balloon crashing, even cannibalism. It wasn’t until Cook and Peary reportedly set foot there that the race to the North Pole was really on. Norwegian Roald Amundsen, the first to reach the South Pole, in 1911, is credited with being the first to document a trip over the North Pole, which he did in 1926 in the airship Norge. In 1977, the nuclear-powered icebreaker Arktika became the first surface vessel to make it to the North Pole. Since then, only 18 other ships have completed the voyage. 

Le Commandant Charcot

Visiting the North Pole seemed about as likely for me as walking on the Moon. It wasn’t even on my bucket list. Then came Le Commandant Charcot, which was named after France’s most beloved polar explorer and reportedly cost about US$430 million (around $655 million) to build. The irony of visiting one of the planet’s most remote and inhospitable points while travelling in the lap of luxury doesn’t escape me or anyone else I speak with on the voyage. Danie Ferreira, from Cape Town, South Africa, describes it as “an ensemble of contradictions bordering on the absurd”. Ferreira, who is on board with his wife, Suzette, is a veteran of early-explorer-style high-Arctic journeys, months-long treks involving dog sleds and real toil and suffering. He booked this trip to obtain an official North Pole stamp for an upcoming two-volume collection of his photographs, Out in the Cold, documenting his polar adventures. “Reserving the cabin felt like a betrayal of my expeditionary philosophy,” he says with a laugh. 

Then, like the rest of us, he embraces the contradictions. “This is like the first time I saw the raw artistry of Cirque du Soleil,” he explains. “Everything is beyond my wildest expectations, unrelatable to anything I’ve experienced.”

One of the ship’s scientists tests the ice with a passenger.

The 17-day itinerary launches from the Norwegian settlement of Longyearbyen, Svalbard, the northernmost town in the Arctic Circle, and heads 1,186 nautical miles to the North Pole, then back again. As a floating hotel, the vessel is exceptional: 123 balconied staterooms and suites, the most expensive among them duplexes with butler service (prices range from around $58,000 to $136,000 per person, double occupancy); a spa with a sauna, massage therapists, and aestheticians; a gym and heated indoor pool. The boat weighs more than 35,000 tons, enabling it to break ice floes like “a chocolate bar into little pieces, rather than slice through them”, according to Captain Patrick Marchesseau. Six-metre-wide stainless-steel propellers, he adds, were designed to “chew ice like a blender”. 

Marchesseau, a tall, lanky, 40-ish mariner from Brittany, impeccable in his navy uniform but rocking royal-blue boat shoes, proves to be a charming host. Never short of a good quip, he’s one of three experienced ice captains who alternate at the helm of Charcot throughout the year. He began piloting Ponant ships through drifting ice floes in Antarctica in 2009, when he took the helm of Le Diamant, Ponant’s first expedition vessel. “An epic introduction,” Marchesseau calls those early voyages, but the isolated, icebound North Pole aboard a larger, more complicated vessel is potentially an even thornier challenge. “We’ll first sail east where the ice is less concentrated and then enter the pack at 81 degrees,” he tells a lecture hall filled with passengers on day one. “We don’t plan to stop until we get to the North Pole.” 

Around us, the majority of the other 101 guests are older French couples; there are also a few extended families, some other Europeans, mostly German and Dutch, as well as 10 Americans. Among the supporting cast are six research scientists and 221 staff, including 18 naturalist guides from a variety of countries. 

The first six days are more about the journey than the destination. Cathy and I settle into our comfortable stateroom, enjoy the ocean views from our balcony, make friends with other guests and naturalists, frequent the spa, and indulge in the contemporary French cuisine at Nuna, which is often jarred by ice passing under the hull, as well as at the more casual Sila (Inuit for “sky”). There are the usual cruise events: the officers’ gala, wine pairings, daily French pastries, Broadway-style shows, opera singers and concert pianists. Initially, I worry about “Groundhog Day” setting in, but once we hit patchy ice floes on day two, it’s clear that the polar party is on. The next day, we’re ensconced in the ice pack. 

Veterans of Arctic journeys immediately feel at home. Ferreira, often found on the observation deck 15 metres above the ice with his long-lensed cameras, is in his element snapping different patterns and colours of the frozen landscape. “It feels like combining low-level flying with an out-of-body experience,” he says. “Whenever the hull shudders against the ice, I have a reality check.” 

Spotting a small colony of penguins. IMAGE: Ponant

“I came back because I love this ice,” adds American Gin Millsap, who with her husband, Jim, visited the North Pole in 2015 aboard the Russian nuclear icebreaker Fifty Years of Victory, which for obvious reasons is no longer a viable option for Americans and many Europeans. “I love the peace, beauty and calmness.” 

It is easy to bliss out on the endless barren vistas, constantly morphing into new shapes, contours and shades of white as the weather moves from bright sunshine to howling snowstorms—sometimes within the course of a few hours. I spend a lot of time on the cold, windswept bow, looking at the snow patterns, ridges and rivers flowing within the pale landscape as the boat crunches through the ice. It feels like being in a black-and-white movie, with no colours except the turquoise bottoms of ice blocks overturned by the boat. Beautiful, lonely, mesmerising. 

Rather than a solid landmass, the Arctic ice pack is actually millions of square kilometres of ice floes, slowly pushed around by wind and currents. The size varies according to season: this past winter, the ice was at its fifth-lowest level on record, encompassing 14.6 million square kilometres, while during our cruise it was 4.7 million square kilometres, the 10th-lowest summer number on record. There are myriad ice types—young ice, pancake ice, ice cake, brash ice, fast ice—but the two that our ice pilot, Geir-Martin Leinebø, cares about are first-year ice and old ice. The thinness of the former provides the ideal route to the Pole, while the denseness of the aged variety can result in three-to-eight-metre-high ridges that are potentially impassable. Leinebø is no novice: in his day job, he’s the captain of Norway’s naval icebreaker, KV Svalbard, the first Norwegian vessel to reach the North Pole, in 2019. 

Atlantic puffin, typically seen along the coast of Svalbard.

It’s not a matter of just pointing the boat due north and firing up the engine. Leinebø zigzags through the floes. A morning satellite feed and special software aid in determining the best route; the ship’s helicopter sometimes scouts 65 or so kilometres ahead, and there’s a sonar called the Sea Ice Monitoring System (SIMS). But mostly Leinebø uses his eyes. “You look for the weakest parts of the ice—you avoid the ridges because that means thickness and instead look for water,” he says. “If the ‘water sky’ in the distance is dark, it’s reflecting water like a mirror, so you head in that direction.” 

Everyone on the bridge is surprised by the lack of multi-year ice, but with more than a hint of disquietude. Though we don’t have to ram our way through frozen ridges, the advance of climate change couldn’t be more apparent. Environmentalists call the Arctic ice sheet the canary in the coal mine of the planet’s climate change for good reason: it is happening here first. “It’s not right,” mutters Leinebø. “There’s just too much open water for July. Really scary.” 

The Arctic ice sheet has shrunk to about half its 1985 size, and as both mariners and scientists on board note, the quality of the ice is deteriorating. “It’s happening faster than our models predicted,” says Marisol Maddox, senior arctic analyst at the Polar Institute of the Woodrow Wilson International Center for Scholars. “We’re seeing major events like Greenland’s ice sheet melting and sliding into the ocean—that wasn’t forecasted until 2070.” The consensus had been that the Arctic would be ice-free by 2050, but many scientists now expect that day to come in the 2030s. 

That deterioration, it turns out, is why the three teams of scientists are on the voyage—two studying the ice and the other assessing climate change’s impact on plankton. As part of its commitment to sustainability, Ponant has designed two research labs—one wet and one dry—on a lower deck. “We took the advice of many scientists for equipping these labs,” says Hugues Decamus, Charcot’s chief engineer, clearly proud of the nearly US$12 million facilities. 

The combined size of the labs, along with a sonar room, a dedicated server for the scientists, and a meteorological station on the vessel’s top deck, totals 130 square metres—space that could have been used for revenue generation. Ponant also has two staterooms reserved for scientists on each voyage and provides grants for travel expenses. The line doesn’t cherrypick researchers but instead asks the independent Arctic Research Icebreaker Consortium (ARICE) to choose participants based on submissions. 

Birds take flight as passengers explore on a Zodiac excursion.

The idea, says the vessel’s science officer on this voyage, Daphné Buiron, is to make the process transparent and minimise the appearance of greenwashing. “Yes, this alliance may deliver a positive public image for the company, but this ship shows we do real science on board,” she says. The labs will improve over time, adds Decamus, as the ship amasses more sophisticated equipment. 

Research scientists and tourist vessels don’t typically mix. The former, wary of becoming mascots for the cruise lines’ sustainability marketing efforts, and cognisant of the less-than-pristine footprint of many vessels, tend to be wary. The cruise lines, for their part, see scientists as potentially high maintenance when paying customers should be the priority. But there seemed to be a meeting of the minds, or at least a détente, on Le Commandant Charcot. 

“We discuss this a lot and are aware of the downsides, but also the positives,” says Franz von Bock und Polach, head of the institute for ship structural design and analysis at Hamburg University of Technology, specialising in the physics of sea ice. Not only does Charcot grant free access to these remote areas, but the ship will also collect data on the same route multiple times a year with equipment his team leaves on board, offering what scientists prize most: repeatability. “One transit doesn’t have much value,” he says. “But when you measure different seasons, regions and years, you build up a more complex picture.” So, more than just a research paper: forecasts of ice conditions for long-term planning by governments as the Arctic transforms. 

Nils Haëntjens, from the University of Maine, is analysing five-millilitre drops of water on a high-tech McLane IFCB microscope. “The instrument captures more than 250,000 images of phytoplankton along the latitudinal transect,” he says. Charcot has doors in the wet lab that allow the scientists to take water samples, and in the bow, inlets take in water without contaminating it. Two freezers can preserve samples for further research back in university labs. 

Even though the boat won’t stop, the captain and chief engineer clearly want to make the science missions work. Marchesseau dispatches the helicopter with the researchers and their gear 100 kilometres ahead, where they take core samples and measurements. I spot them in their red snowsuits, pulling sleds on an ice floe, as the boat passes. Startled to see living-colour humans on the ice after days of monochrome, I feel a pang of jealousy as I head for a caviar tasting. 

The only other humans we encounter on the journey north are aboard Fifty Years of Victory, the Russian icebreaker. The 160-metre orange- and-black leviathan reached the North Pole a day earlier—its 59th visit—and is on its way back to Murmansk. It’s a classic East meets West moment: the icebreaker, launched just after the collapse of the Soviet Union, meeting the new standard of polar luxury. 

The evening before Bastille Day, Le Commandant Charcot arrives at the North Pole. Because of the pinpoint precision of the GPS, Marchesseau has to navigate back and forth for about 20 minutes—with a bridge full of passengers hushing each other so as not to distract him—until he finds 90 degrees north. That final chaotic approach to the top of the world in the grey, windswept landscape looks like a kid’s Etch A Sketch on the chartplotter, but it is met with rousing cheers. The next morning, with good visibility and light winds, we spill out onto the ice for the celebration, followed by a polar plunge. 

As guests pose in front of flags and mile markers for major cities, the naturalist guides, armed with rifles, establish a wide perimeter to guard against polar bears. The fearless creatures are highly intelligent, with razor-sharp teeth, hooked claws and the ability to sprint at 40 km/h. Males average about three metres tall and weigh around 700 kilos. They are loners that will kill anything—including other bears and even their own cubs. Cathy and I walk around the far edges of the perimeter to enjoy some solitude. Looking out over the white landscape, I know this is a milestone. But it feels odd that getting here didn’t involve any sweat or even a modicum of discomfort. 

Kayaking around an ice floe.

The rest of the week is an entirely different trip. On the return south, we see a huge male polar bear ambling on the ice, looking over his shoulder at us. It is our first sighting of the Arctic’s apex predator, and everyone crowds the observation lounge with long-lensed cameras. The next day, we see another male, this one smaller, running away from the ship. “They have many personalities,” says Steiner Aksnes, head of the expedition team, who has led scientists and film crews in the Arctic for 25 years. We see a dozen on the return to Svalbard, where 3,000 are scattered across the archipelago, outnumbering human residents. 

The last five days we make six stops on different islands, travelling by Zodiac from Charcot to various beaches. On Lomfjorden, as we look on a hundred yards from shore, a mother polar bear protects her two cubs while a young male hovers in the background. On a Zodiac ride off Alkefjellet, the air is alive with birds, including tens of thousands of Brünnich’s guillemots as well as glaucous gulls and kittiwakes, which nest in that island’s cliffs, while a young male polar bear munches on a ring seal, chin glistening red. 

On this part of the trip, the expedition team, mostly 30-something, free-spirited scientists whose areas of expertise range from botany to alpine trekking to whales, lead hikes across different landscapes. The jam-packed schedule sometimes involves three activities per day and includes following the reindeer on Palanderbukta, seeing a colony of 200 walruses on Kapp Lee, hiking the black tundra of Burgerbukta (boasting 3.8-cm-tall willows—said to be the smallest trees in the world and the largest on Svalbard—plus mosquitoes!), watching multiple species of whales breaching offshore, and kayaking the ice floes of Ekmanfjorden. Svalbard is a protected wilderness area, and the cruise lines tailor their schedules so vessels don’t overlap, giving visitors the impression they are setting foot on virgin land. 

Chances to experience that sense of discovery and wonder, even slightly stage-managed ones, are dwindling along with the ice sheet and endangered wildlife. If a stunning trip to a frozen North Pole is on your bucket list, the time to go is now.

Suite bedroom with sliding doors leading to private terrace.

PARADIGM SHIP

For those studying polar ice, a berth aboard Le Commandant Charcot is like a winning lottery ticket. “This cruise ship is one of the few resources scientists can use, because nothing else can get there,” says G. Mark Miller, CEO of research-vessel builder Greenwater Marine Sciences Offshore (GMSO) and a former ship captain for the US National Oceanic and Atmospheric Administration (NOAA). “Then factor in 80 percent of scientists who want to go to sea, can’t, because of the shortage of research vessels.” 

Both Ponant and Viking have designed research labs aboard new expedition vessels as part of their sustainability initiatives. “Remote areas like Antarctica need more data—the typical research is just single data points,” says Damon Stanwell-Smith, Ph.D., head of science and sustainability at Viking. “Every scientist says more information is needed.”  The twin sisterships Viking Octantis and Viking Polaris, which travel to Antarctica, Patagonia, the Great Lakes and Canada, have identical 35-square-metre labs, separated into wet and dry areas and fitted out with research equipment. In hangars below are military-grade rigid-hulled inflatables and two six-person yellow submersibles (the pair on Octantis are named John and Paul, while Polaris’s are George and Ringo). Unlike Ponant, Viking doesn’t have an independent association choose scientists for each voyage. Instead, it partners with the University of Cambridge, the Cornell Lab of Ornithology, and NOAA, which send their researchers to work with Viking’s onboard science officers. 

The cigar lounge which also serves speciality spirits.

“Some people think marine research is sticking some kids on a ship to take measurements,” says Stanwell-Smith. “But we know we can do first-rate science—not spin.”  Other cruise lines are also embracing sustainability initiatives, with coral-reef-restoration projects and water-quality measurements, usually in partnership with universities. Just about every vessel has “citizen-scientist” research programs allowing guests the opportunity to count birds or pick up discarded plastic on beaches. So far, Ponant and Viking are the only lines with serious research labs. Ponant is adding science officers to other vessels in its fleet. As part of the initiatives, scientists deliver onboard lectures and sometimes invite passengers to assist in their research. 

Inneq, the ship’s open-air bar.

Given the shortage of research vessels, Stanwell-Smith thinks this passenger-funded system will coexist nicely with current NGO- and government-owned ships. “This could be a new paradigm for exploring the sea,” he says. “Maybe the next generation of research vessels will look like ours.”

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Shifting into Neutral

How to Rock a Neutral Selection of Menswear This Autumn.

By Zeb Daemen 18/04/2024

Model, designer and international jet-setter Johannes Huebl dons autumn’s most refined looks and shares his style insights gleaned from years in front of the camera. Styled by Alex Badia and photographed by Feb Daemen in Barcelona, Huebel’s simple advice rings true.

“I like a natural colour palette and wear monochrome a lot. I tend to stick to no more than two textures in an outfit: a cashmere overshirt and corduroy trousers, for example,” says Huebel, reflecting on his signature style which is captured well in this Autumnal photoshoot.

“Attitude—and a fashionably relaxed mindset— is the secret to wearing clothes like these. The comfort and quality put me at ease.”

Massimo Alba hand-brushed-cashmere sweater, $1,440; Begg & Co cashmere scarf, $870; preowned Blancpain Villeret watch $34,720

L.B.M 1911 wool sweater, $595; Officine Générale wool pants, $995.

Kiton cashmere and silk overshirt, $10,065; Ahlem acetate sunglasses, $780; Rolex x Bamford Watch Department watch (model’s own)

Bally cotton and poly trench, $3,605; Brioni cashmere and silk shirt, $5,895, and cashmere and silk turtleneck, $2,380: Stòffa wool pants, $795.

Louis Vuitton wool double- breasted Pont Neuf suit jacket, $5,215, and wool cigarette pants, $1,650; Connolly cashmere and silk T-shirt, $680; Jacques Marie Mage sunglasses, $1,210.

My most valuable hacks: get your trousers hemmed so they fit right, avoid anything too tight, and align your colour palette. And dont overthink it—a dark-navy suit never fails.” 

Altea technical-wool jacket, $1,300; Officine Générale cotton shirt, $430.

“Proportion and fit are all-important.I’ve learned that from designers and tailors over the last 20 years.”

Valstar suede jacket, $4,050; Louis Vuitton cotton T-shirt, $855;
Lardini wool and cashmere pants, $1,275; John Lobb suede loafers, $2,720.

Loro Piana blazer, $7,560, sweater, $2,495, and pants, $2,190, all in cashmere and wool; John Lobb leather boots, $2,995.

Zegna shetland-wool jacket, $5,215, shetland-wool shirt, $6,275, and pure-wool pleated trousers, $2,250; John Lobb suede loafers, $2,720.

Altea technical-wool jacket, $1,300; Officine Générale cotton shirt, $430.

 

 

 

Model: Johannes Huebl
Senior market editor and casting: Luis Campuzano                                                                                                                                                                                                                                                                              Hair and makeup artist: Mónica Marmo
Photo assistant: Paolo Caponetto
Executive producer: Rebecca Watson
Production assistants: Nikita Klepach, Marc Gejo                                                                                                                                                                                                                                                                               Photo director: Irene Opezzo

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Forever Leather

Furnishings wrapped or accented with classic, cognac-coloured hide create a patina that works with any aesthetic.

By Marni Elyse Katz 17/04/2024

Onsen, Gandia Blasco

As the textile industry makes technological advances, traditional outdoor furniture made from iron, wicker and teak seems ever so throwback-y and, dare we say, inconvenient and even uncomfortable. Gandia Blasco’s Mediterranean roots and architectural approach shine in its Onsen collection of garden furniture. Luxe synthetic-leather straps wrapping a tubular stainless-steel structure paired with long-wearing cushions in a similar shade lend new life to the idea of living with leather outdoors. From about $4,425; soft mat about $620, warm mat about $810; Onsen, Gandia Blasco

Gabri, Bolzan

The pared-down, leggy look of these tripod tables packs a functional punch without foregoing refinement. Designed by Matteo Zorzenoni for Bolzan and made in Italy, the Gabri’s leather-bound frames
 with subtle topstitching and semicircular notches recall desktop accessories of an analog age. The
dark tops with touches of chalky veining are thoroughly of this century: made from neolith stone, they’re temperature-resistant and waterproof, so go ahead and place your martini where you will. Small, about $1,735; large, about $2,603; Bolzan.com

Zenius Lines Giobagnara

Giobagnara’s leather-encased Nespresso machine with vertical- or diamond-quilted detailing is genius in its unfussy application. The leather suits the product; the design channels the look of a luxury Italian sports car. The brand began with the Bagnara family producing household items in 1939, before moving into the luxury realm in the ’70s. Giorgio Bagnara changed its name to B. Home Interiors in 1999 and to the eponymous Giobagnara in 2014. If you like your home appliances with liberal leather detailing, it’s one to follow. About $7,900; Artemest.com

Vague, Tonucci Collection

Fun house–meets-Baroque in this softly symmetrical, wall-mounted mirror that playfully beckons you into another dimension (and will bounce beautiful light around the room). Designed by Viola Tonucci, who took the reins of Tonucci Collection from her father last year, the thick, leather-covered frame introduces architectural interest and a hint of levity to a room, be it traditional or modern. About $8,050; Tonucci.com

DS-707, de Sede

Given Philippe Malouin’s propensity for experimentation, it’s no wonder that Swiss furniture firm de Sede took
a whole new approach in manufacturing Malouin’s DS-707 design. He began by noodling around with foam, folding it this way and that before settling on the serpentine shape. Although the silhouette made de Sede wary—creating it required the team to manipulate leather in a manner that could leave it less supple— the project prevailed with great success. The system itself invites experimentation as customers can configure the components to their heart’s content. From $30,450; deSede.com

 

 

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The Perfect Fit

From garden to park, feel the burn with Ethimo’s slick access-all-areas gym.

By 17/04/2024

Not feeling your Peloton?

Hit the gym outside with garden furniture brand Ethimo and Studio Adolini’s open-air “fitness room”, OUT-FIT. Measuring 250 x 250 cm and 280 cm in height, but designed to be adaptable to any open-air location, OUT-FIT is made entirely in teak and rust-finish metal, and comes with a series of equipment for bodyweight training.

Let’s do this. ethimo.com

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