Holidays & Travel

Vendredi 27 mai 2005

First BBQ on 28th May 2005: Hilversum, 27 degrees at 7pm, a beautiful garden, nice wines and tasty food, Heit, Mama, Allard and Stephanie, many laughs...perfect !

Par Van Bachum
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Vendredi 24 juin 2005

Jos and I landed at 1pm Chicago time after an excellent flight in our massive seats. Today is Chicago's hottest day ever. Yes, of all times ! It's not only very warm but it's also very humid, which made our 1,5 hour cab ride to downtown in the longest traffic jam ever and a very shaby taxi fairly unbearable. Why is it that taxis are always so old and dirty in the US ?

We were in our hotel at around 3:30pm and by 4pm we had both bought a new digital camera ! Pretty good going. I bought the Sony Cybershot DSC T3, which I am delighted with. I didn't go for the new Sony T7, which only differs from the T3 in size and costs 100 bucks more. The T7 is so thin, I couldn't even keep it in my hand by fear of breaking it of letting it slip !!! Nice toy too though.

By 5pm, we had done further damage to our bank accounts in the Ralph Lauren shop where I got some really nice polo shirts for Serge including a couple of special editions...

After a quick shower, we met up for an early dinner and toasted our first day in the States with a couple of vodka martinis under the bemused look of our cheerful waiter Luke ("Hi, my name is Luke and I'll be your waiter tonight, how can I help this evening ?"....May the force be with him and all the waiters in the USA !).

By 8:30pm, we were both very cheerful and definitely ready for a good night sleep...it was 3:30 am in the Netherlands after all.

Par Van Bachum Flo
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Samedi 25 juin 2005

I visited Chicago for the first time back in 1999, but it's great to be back and discover it all over again. I find Chicago to be a beautiful, relaxed and diverse city. Its architecture is astonishing and we are actually going on the architectural guided boat tour tomorrow (so more on that to come with many pictures to illustrate).

So far today we had a very long walk from the printers row down to the lake taking us alongside the Millenium Park with its funny "human fountain" all the way down to the Shed Aquarium. We took a water taxi to get back to Navy Pier where I drank a yummy Toffee Nut Latte to celebrate Jen's birthday who made me discover this delicious rich coffee last year in Newport.

     

                                Printers row                                                Corn towers

   

Human fountain in the Millenium Park

The Sklyline of Chicago with the famous Sears Towers (left)

We spent the rest of the day on Michigan avenue, the famed Magnificient Mile district, for yet some more shopping: Gap kids, Nike Town, Virgin, Borders...Now I am supposed to be studying but there you go, it is 12:20 am Dutch time (5:20pm here), I am fairly jet-lagged and I can't really get to concentrate on the Merrill Lynch case study...I guess I will some some catching up to do tomorrow...

Par Van Bachum Flo
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Samedi 25 juin 2005

We had a couple of drinks on the 96th floor on the Hencock tower tonight (cosmo's of course) before going to one of Goerge Clooney's favourite steak house, Saloon, to enjoy delicious beef with a bottle of Merlot from California.

Here are a couple of pictures from Chicago taken from the best place on the 96th floor of the tower: the ladies' room !!! We also took very funny pictures of ourselves pulling faces after a couple of vodka martini's with Jos' camera but he will have to send them to me before I can get them of the blog.

 

                                     Slyline                                          Corn towers and Sears Tower

Navy Pier

Par Van Bachum Flo
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Dimanche 26 juin 2005

Jos and I took a fabulous architectural tour of Chicago from the river: an hour and of half to discover a bit of history and how the city of Chicago got to what it is now after the 1871 Great Fire of Chicago, which destroyed 18,000 buildings !

The influence of the Prairie architectural school which developed building concepts that express an idea (such as the relevance of a building to nature and the landscape) rather than traditional architecural forms was strong with architects like Louis Sullivan at the end of the 19th century and his students: the famous and most gifted Franck Lloyd Wright, Georges Grant Elmslie, William Purcell, Parker Berry, William E. Drummond and William L. Steele.

Chicago mixes the classical style (Chicago Tribune gothic design building) with Art Deco (no historical ornements) and glass and steal buildings with skyscrapers designed by Ludwig van der Rohe with his dictum "less is more" (IBM building).

Not to forget the corn towers by Bertrand Goldberg Associates, 1964: two cylindrical, sixty-story apartment buildings, house offices, restaurants, garages, a hotel and a marina. The architect's intention in creating a city-within-the-city was to stabilize the social and economic erosion of Chicago's downtown area and to reverse the postwar exodus to the suburbs.

And of course the renowned Sears Towers by Skidmore, Owings & Merrill, 1974. At 1,454 feet high, this was the tallest inhabited structure in the world for a quarter of a century. With 4,4 million square feet and housing a daily population of 16,500, it is so large a building that it has its own zip code. This structural steel tower, engineered by the world-renowned Dr. Fazlur Khan, consists of 9 75-foot square tubes banded together to form a "bundle tube", thus creating a vertical truss of exceptional rigidity.

The Sears Tower rules the sky with the throne shape of the Civic Opera Building posing in front. To its right, Boeing with its highest clock tower in the world appears at the front. From the very left, 333 W.Wacker Dr was voted Chicago's favorite building in a Chicago Tribune competition. Designed by New York based Kohn Pedersen Fox in 1983, its curving shape mirrors the river. 191 N. Wacker Dr to its right, was designed with elegant simplicity by the same firm 20 years later.

   

                   Corn Towers                                          Merchandise Mart, 1929

   

                        River East                       River cottages designed in 1988 by Harry Weese

Par Van Bachum Flo
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Samedi 23 juillet 2005
       
Par Van Bachum
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Mercredi 27 juillet 2005

How aware are you of cultural differences in body language ? Try this exercise: hold up yoiur hand to display the number 5 - do it now. Now change it to a number 2. If you Anglo-Saxon, there's 96% chance you'll be holding up your middle and index fingers. If you're European, there's a 94% chance you'll be holding up your thumb and index finger....  

US hand gestures:

OK sign for Europe and America =an orifice signal/sexual insult/gay man in Mediterranean region/Russia/Brazil en Turkey = zero/worthless in Tunisia/France/Belgium = money/coins in Japan.

Peace sign = Go to hell in Greece = two in the West

Stop sign = number 5 in Western countries = Go to Hell in Turkey and Greece

Thumbs up is also one in Europe = shit on this! (upward jerk) in Australia = Up yours ! in Greece = Man, five in Japan

 

Good lines about body language:

"Studies show that women laugh at men they're attracted to and men are attracted to women who laugh at them"

"From a man's perspective, saying that a woman has a good sense of humour doesn't mean she tells jokes, it means she laughs at HIS jokes!"

"Tie an Italian's hands behind his back and he will be speechless"

"Smile constantly. Everyone will wonder what you've been up to"

Good tips about body language:

Only 15% of our laughter has to do with jokes. Laughter has more to do with bonding.

When you fold your arms your credibility dramatically reduces.

You may feel arm crossing is simply comfortable but others will think you are not approachable.

In Japan, make sure your shoes are spotlessly clean and in good condition. Every time a Japanses bows, he inspects them.

The older we become, the more serious we become about life. An adult laughs an average of 15 times a day. a preschooler laughs an average of 400 times...

Science has proved that the more you smile, the more positive reactions others will give you.

Body language tips for travellers:

UNITED STATES

1. Direct eye contact in social and business settings is very important. Gaps in conversation are uncomfortable. While dining, left hand is placed in lap, and right hand is used to eat with. Wrists are permitted on the table (while at a meal), but elbows are not.
2. By either raising the index finger or the hand (facing palm up) and waggling the finger(s) back toward the body means to beckon for someone.
3. Insulting gestures are the middle finger trust and forearm jerk.
4. Lines are treated with respect.
5. It is proper to use a firm handshake with direct eye contact.
6. Women may briefly hug other women, and men may quickly kiss the cheek of a woman. 

ENGLAND

1. To signal a waiter for the bill, make a motion with both hands of signing your name on a paper. Privacy is very important; do not stare. Tipping at bars is rare.
2. Loud behavior is considered rude. The victory sign with your palm facing in is considered vulgar.
3. Never cut in line.

FRANCE

1. Business cards are often exchanged. Signal a waiter by tipping your head back and saying Monsieur. Catch a taxi by snapping your fingers. Eat sandwiches and fruit with a knife and fork.
2. The ok sign means, zero. To indicate someone is drunk, form a circle with your thumb and forefinger and place it over your nose. Playing a pretend flute says that another is being loud and annoying.
3. Chewing gum, yawning, scratching, having loud conversations, and resting feet on furniture are all considered rude. To express disapproval of anothers driving, raise your hand in the air, fingers up, and rotate your hand back and forth. To make a vulgar gesture, snap the fingers of both hands, or slap an open palm over a closed fist.
4. Light and quick handshake; women offer hand first.

SAUDI ARABIA

1. Women are not allowed to drive. Avoid showing the sole of the shoe; it is considered the lowest and dirtiest part of the body. IT is not p[roper to expose bare shoulders, stomach, or legs.
2. Holding hands or taking someones elbow is a sign of respect and friendship.
3. It is disrespectful to cross legs. To place the palm down, fingers spread, with your index finger bent down and pointing outward is to insult someone.
4. Shaking the head from side to side means yes.
5. By tipping the head backward and clicking the tongue, people signal no.
6. Elders tend to greet by saying, Salaam; men greet with a hug and a cheek kiss. Veiled women are not introduced.

So that's also going to be an interesting one for Chloe. In the Netherlands you indicate that you find something yummy by holding your hand open and going back and forth along your ear. If you do that in France, it means "you're in trouble" (parent to kid sign language). In France if you want to show that you like the food/drink, you make rounds with a flat hand over your belly. Oh well, I guess she will learn quickly enough.

Par Van Bachum Flo
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Samedi 6 août 2005

Here is a list of trendy or nice restaurants in Paris:

Trendy and mainly expensive:

  • - La Maison Blanche: Here atop the Théâtre des Champs-Élysées, diners look out on the glittering dome of the Invalides, the shimmering Seine, and the handsome buildings that line the quais. In the dining room, the Pourcel brothers have created a stylish white décor. Bustling service; classic, irreproachable cellar. And yes, quite expensive.
  • - Cabaret: very much in
  • - L'etoile: good food for a lot of money
  • - R in Paris 15. With the help of designer Christophe Pillet, Mathieu Grinberg and Cyril Thomas have taken over the old Morot-Gaudry space in the 15th arrondissement and turned it into a trendy new restaurant. The intimate but modern space is set in the top floor of a nine-story building and offers excellent views of the Eiffel Tower, making it a nice choice for a romantic night out. The pleasant surprise at R. is that the contemporary French menu doesn’t disappoint, as is too often the case at hip, design-conscious restaurants in Paris.

Very French / classic and not outrageously expensive:

  • - les bouchons de Francois Clerc: good French cuisine for a reasonable price
  • - La Tour Monthlery / Chez Denise: real French bistrot behind the church St Eustache, 1er arrondissement
  • - Toupary on the top of the Samaritaine (www.toupary.com/restaurant_quai_seine/ restaurant_samaritaine.htm -). Hilton McConnico designed this colorful dining room on the fifth floor of the Samaritaine department store. Along with a splendid view of the Seine, you’ll taste essentially classic cooking: cold custard marrow soup with almonds, lamb with pickled lemons, salmon à la niçoise.

Top traditional French restaurants:

Le Cinq, Hotel George V, Paris 8, 01 49 52 71 54

  The elegant main dining room of Le Cinq is decorated in grey and  gold and the world-renowned flower arrangements of the hotel’s resident celebrity Jeff Leatham. The space is nicely complemented by beautiful views of the courtyard and garden. Chef Philippe Legendre uses fresh regional ingredients to create a mix of classic and contemporary French dishes: crab- and lobster-filled morel mushrooms with amber-yellow consommé, monkfish medallions with fava bean cassoulet, farm-raised veal chop coated with truffle and Pantelleria capers. Eric Beaumard nicely manages both the dining room and the cave of more than 40,000 bottles. Service is professional and attentive.

Le Meurice, Hotel Meurice, Paris 1

Yannick Alléno met his mentor, the Basque chef Gabriel Biscay, in a suburban bistro of Rueil-Malmaison patronized by his parents when he was a kid. Through Biscay’s teaching, Alléno made his way to the top climbing at the Lutétia, the Royal Monceau, step by step, the culinary ladder. He learned most of his trade at Drouant with Louis Grondard, and at the Meurice as sauce chef with Maurice Marchand. However, it was with Louis Grondard at Drouant that Alléno learned the essence of his trade. At the helm of the Meurice’s ovens, after being a saucier there, mastering the cooking times and revering the products, Alléno’s creations have impressed his peers. His menu is a sheer enchantment, whether he presents a “blue” lobster in a Château Chalon wine (from the Jura) sauce, a filet of rouget (red mullet) with creamed sardine, or the extraordinary “Poularde de Bresse” free range chicken stuffed with foie gras. The service is impeccable. The Napoleonic of the Second Empire décor is unforgettable and would constitute a perfect stage for the Offenbach’s opera “La Vie Parisienne” (The Parisian Life).

Le Grand Colbert, 2 rue Vivienne, Paris 2

This is such a classic Paris brasserie that Jack Nicholson and Diane Keaton, along with Keanu Reeves, chose to dine there for their only dinner in Paris in the movie Something’s Gotta Give. Parisians have always frequented Le Grand Colbert for the typical brasserie cuisine---oysters and shellfish, andouillette ficelle, bœuf gros sel, and poached chicken---served in this sprucely restored historic monument complete with frescoes and ornate plasterwork, brass railings and painted glass panels. The cozy atmosphere continues to be popular. Expect a warm welcome and swift, smiling service.

Les ambassadeurs, Hotel du Crillon, Place de la Concorde, Paris 8

Hôtel de Crillon, which opened its doors in 1909, has a long tradition of luxury and refinement. Built in 1775, Les Ambassadeurs, the ballroom of the first owner the Duke. In the kitchen, we celebrate the arrival of new chef Jean-François Piège. At thirty years of age, Piège already has an impressive curriculum, having trained with Bruno Cirino, Christian Constant and Alain Ducasse. He was Ducasse’s chef at the Plaza Athénée in Paris, and brought Ducasse’s Parisian venture to stellar highs. Now at the Crillon, he expresses himself with his own sensitivity and experience. Wanting to be a gardener in his very earlier years, he has kept his passion for produce. His cuisine is always in step with nature, resulting in a menu that changes daily according to the time of the year. Piège limits himself with a choice of three appetizers, three meat courses, three fish courses, and four signatures dishes. The result is a gastronomic symphony on your plate. The music may begin with langoustines cooked to true perfection wrapped in phyllo, with mousseline and caviar; the intriguing blanc à manger with morels and crayfish where midway into the cooked egg whites you discover a poached yolk; the araignée de mer in a sophisticated basil-lemon sauce, draped under foam from its own juice. Then the sweetbreads in carrot juice and carrot purée are so fine and delicate that they almost melt on your palate. One of the surprises on the menu is the blue lobster with home-made spaghetti carbonara, a Piège fantasy in, we have to admit, a room can be intimidating. Even if you are not ready for cheese, you should ask for the cheese trays---yes, trays, because the choice is so great that there are two of them---to admire the glass work that protects the cheeses, designed by Piège himself with an artist in Biot. Piège’s back-up is Jérôme Chaucesse who is an expert at preparing the final. A chocolate-coffee cake or an assortment of vanilla-based compositions are the options to conclude this unforgettable evening. All the presentations are beautiful, and their modernism is a subtle complement to the classicism of the majestic room. The cellar is lined with gold, and the prices are reflective. The service is, of course, excellent.

And of course: Alain Ducasse Plaza Athenee, Lucas Carton, Ledoyen, Taillevent, Le Carre des Feuillants, la Tour d'argent...

For more: www.gayot.com

Par Van Bachum Flo
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Samedi 13 août 2005

I am supposed to fly with BA to the UK to meet up with Karen...and they were on strike for 3 days until last night 8pm, causing massive disruption on flights, at Heathrow and around the world. In other words, there is a 50% chance my flight will get cancelled or delayed...Here is the latest news as posted by BA themselves on their site:

"British Airways has resumed services in to and out of London Heathrow following the unofficial industrial action taken by some of the airline's staff and its catering supplier at London Heathrow, Gate Gourmet. We plan to operate up to 50 per cent of our shorthaul and 75 per cent of our longhaul services in to and out of London Heathrow on Saturday 13 August.  Only customers with confirmed reservations on these services will be accepted for travel. The airline faces a complex logistical challenge with at least 100 aircraft and 1,000 flying crew out of position.  As a result it will take some time to return to a normal flying programme. "

And here is what their flight information system said about my flight:

Flight Number Departing from Arriving at Scheduled Time of Departure Time of Departure Estimated or Actual
Information updated 1 minute ago.
BA0427 AMS LHR 13 AUG 09:55 13 AUG 09:55 Estimated
Start Again Start again

Fingers crossed the BA0427 will go on time or at all....to be continued.

 
Par Van Bachum
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Mardi 23 août 2005

The last twelve months have been pretty hectic: last year I went on pregnancy leave around this time of the year, a month later Chloé was there, 8 weeks later we went to South Africa for 3 weeks, then work started again in January with a lot of catching up to do and plenty of forward planning too, then Allard and Stef got married during our winter skiing holiday in Austria, quarter 2 was as busy as ever, there was a short week off in June, which didn't quite cut it for me, July and August are now as good as gone and the weather has been terrible...I need a holiday. And guess what: I am off starting tomorrow until September 12th. YES !

 
Par Van Bachum Flo
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