It caught my attention: It's only right that, in this age of equality, women should also take on roles in fairy tales.
Noted: It is only right that, in this age of equality, women, too, should take on roles in fairy tales. As in Hans Christian Andersen’s «The Emperor’s New Clothes.» Innocent and unaware of any trickery—that is how fashion presents itself
Noteworthy: It’s only right that, in this age of equality, women, too, should take on roles in fairy tales. Just like in Hans Christian Andersen’s «The Emperor’s New Clothes.» Innocent and unaware of any trickery—that’s how the model presents the new Jil Sander collection, without realizing that it’s either see-through, consists solely of shoes, or hasn’t been sewn together yet. Why the model, however, is clutching her bosom just like her dapper observer, remained unclear at press time. What is certain, however, is that Jil Sander is quite fond of naked women and evidently offers them a fairy-tale career. Chandra Kurt, who until now has worn only opaque Jil Sander suits. [email protected]
Business Lunch: A Truly Secular Paradise
"Paradise by the Lake" is the correct translation of the name of this hotel on Utoquai in Zurich: Eden au Lac. The hotel, owned by three shareholders, features one of the most beautiful (and quirkiest) restaurants in the city. The high-ceilinged room exudes a lovely fin-de-siècle charm; the paintings, tapestries, and draperies are colorful yet understated, complemented by crystal chandeliers. What’s quirky is the building’s structural integrity: built on a lakeside embankment, the building begins to tilt slightly backward. If you were to place a marble on the floor by the inviting window front, it would roll across the room without any push.
The food! It may not be heavenly (we’re still alive, after all!), but it certainly promises earthly delights. They don’t serve a full-fledged three-course business lunch here. Not yet, says the new, friendly director, Dario Fumagalli. Instead, there’s a weekly menu featuring market-fresh offerings. Asparagus was recommended, but it wasn’t to our liking. Instead, we were served a hearty lobster soup and a farm salad with bacon and croutons. Parbleu, the best I’ve ever had: the finest strips of bacon, the most subtle croutons, and an equally well-balanced salad dressing (French dressing).
I really appreciate it when the small appetizers are given as much attention as the Sisteron lamb loin that followed—served with young vegetables. The cooking time was spot-on, and the meat was tender, though the crust could certainly have used a bit more herbs. The vegetables were subtle and crisp—almost unobtrusive.
The drinks! The selection of wines by the glass could be a bit larger. Of course, the wines served by the glass are excellent. And it’s understandable that a restaurant would rather sell seven-deciliter bottles to its guests than have to put opened (and unfinished) bottles in the kitchen, where they’ll end up diluting the Sauerbraten.
All in all, though: This is an excellent spot for business lunches because the tables are spaced far apart, allowing plenty of room for papers and documents—but not for cell phones. Guests are asked to turn them off, and that’s as it should be. After all, you’re here to eat, not to make phone calls. Should a phone happen to beep anyway, the exceptionally well-trained and exquisitely polite staff would discreetly bring it to the guest’s attention. Carlo Bernasconi [email protected]
Hotel Eden au Lac, 45 Utoquai
8023 Zurich
Tel. 01 266 25 25
Fax 01 266 25 00
Parking spaces in the nearby Utoquai parking garage
Column: 3 text messages, 60 characters each
By Carmelo Buffoli
The rapid advancements of recent years have opened up tremendous possibilities in the field of technology. Tasks that used to be extremely time-consuming now require only a fraction of the original effort. This development has not spared even the advertising industry, meaning that we advertisers, too, can benefit from it—or, to put it better, could benefit from it. Time and again, however, I find that these ingenious tools are only being used to a limited extent.
The sheer hectic pace of the industry alone calls for tools that make work easier. Implementing projects in the shortest possible time, developing and submitting concepts at the last minute—such assignments are virtually impossible to handle using conventional methods. I’d like to give an example of this. A few weeks ago, we were commissioned to develop a complex concept. The client needed it, fully finalized, as early as the next day. I had no problem with that and reassured the client, who was under tight deadlines. I then calmly designed, wrote, implemented, and put together the 12-page concept and sent it via text message at the very last minute. Using traditional methods, the assignment would have been a nearly impossible feat, but thanks to the latest cell phone technology, it was a breeze for me.
By the way, many mobile carriers offer 3 free text messages of 60 characters each per day. Thanks to global websites with similar offers, I am now able to send documents of the size mentioned above for free. This allows me to complete time-sensitive assignments without any problems—and at a low cost, too. With this in mind, I urge all my colleagues in the industry to make greater use of today’s technical possibilities. I’d also be happy to provide additional tips.
[email protected] Carmelo Buffoli is the owner of Buffoli und Partner GmbH, ASW.
Business Lunch: A Truly Secular Paradise
"Paradise by the Lake" is the correct translation of the name of this hotel on Utoquai in Zurich: Eden au Lac. The hotel, owned by three shareholders, features one of the most beautiful (and quirkiest) restaurants in the city. The high-ceilinged room exudes a lovely fin-de-siècle charm; the paintings, tapestries, and draperies are colorful yet understated, complemented by crystal chandeliers. What’s quirky is the building’s structural integrity: built on a lakeside embankment, the building begins to tilt slightly backward. If you were to place a marble on the floor by the inviting window front, it would roll across the room without any push.
The food! It may not be heavenly (we’re still alive, after all!), but it certainly promises earthly delights. They don’t serve a full-fledged three-course business lunch here. Not yet, says the new, friendly director, Dario Fumagalli. Instead, there’s a weekly menu featuring market-fresh offerings. Asparagus was recommended, but it wasn’t to our liking. Instead, we were served a hearty lobster soup and a farm salad with bacon and croutons. Parbleu, the best I’ve ever had: the finest strips of bacon, the most subtle croutons, and an equally well-balanced salad dressing (French dressing).
I really appreciate it when the small appetizers are given as much attention as the Sisteron lamb loin that followed—served with young vegetables. The cooking time was spot-on, and the meat was tender, though the crust could certainly have used a bit more herbs. The vegetables were subtle and crisp—almost unobtrusive.
The drinks! The selection of wines by the glass could be a bit larger. Of course, the wines served by the glass are excellent. And it’s understandable that a restaurant would rather sell seven-deciliter bottles to its guests than have to put opened (and unfinished) bottles in the kitchen, where they’ll end up diluting the Sauerbraten.
All in all, though: This is an excellent spot for business lunches because the tables are spaced far apart, allowing plenty of room for papers and documents—but not for cell phones. Guests are asked to turn them off, and that’s as it should be. After all, you’re here to eat, not to make phone calls. Should a phone happen to beep anyway, the exceptionally well-trained and exquisitely polite staff would discreetly bring it to the guest’s attention. Carlo Bernasconi [email protected]
Hotel Eden au Lac, 45 Utoquai
8023 Zurich
Tel. 01 266 25 25
Fax 01 266 25 00
Parking spaces in the nearby Utoquai parking garage
Column: 3 text messages, 60 characters each
By Carmelo Buffoli
The rapid advancements of recent years have opened up tremendous possibilities in the field of technology. Tasks that used to be extremely time-consuming now require only a fraction of the original effort. This development has not spared even the advertising industry, meaning that we advertisers, too, can benefit from it—or, to put it better, could benefit from it. Time and again, however, I find that these ingenious tools are only being used to a limited extent.
The sheer hectic pace of the industry alone calls for tools that make work easier. Implementing projects in the shortest possible time, developing and submitting concepts at the last minute—such assignments are virtually impossible to handle using conventional methods. I’d like to give an example of this. A few weeks ago, we were commissioned to develop a complex concept. The client needed it, fully finalized, as early as the next day. I had no problem with that and reassured the client, who was under tight deadlines. I then calmly designed, wrote, implemented, and put together the 12-page concept and sent it via text message at the very last minute. Using traditional methods, the assignment would have been a nearly impossible feat, but thanks to the latest cell phone technology, it was a breeze for me.
By the way, many mobile carriers offer 3 free text messages of 60 characters each per day. Thanks to global websites with similar offers, I am now able to send documents of the size mentioned above for free. This allows me to complete time-sensitive assignments without any problems—and at a low cost, too. With this in mind, I urge all my colleagues in the industry to make greater use of today’s technical possibilities. I’d also be happy to provide additional tips.
[email protected] Carmelo Buffoli is the owner of Buffoli und Partner GmbH, ASW.
