Striking: The secret of female slimness is out. Guessed right!
Did You Notice? The secret to women's slim figures has been revealed. You guessed right! It's directly related to the eating habits of women who are conscious of their figures. However, Hollywood diets and Slim-Fast treats are long gone.
PS: The red lips in the Alfa ad (WW 4/02) belong to the Russian top model Tatiana Rudenko and not to the reigning Miss Switzerland, Jennifer Ann Gerber.
Column
Euphoria By Carmelo Buffoli
A typical characteristic of revolutionary changes is that we only realize their true extent later. I must confess that I, too, am subject to these human limits of perception.
But the fact is: my life is becoming more and more beautiful, colorful and simple! At least others are working hard to make me believe that. They also worked hard to launch the new Swiss airline, and I have a certain amount of sympathy for their efforts. "Reduced, simple and clear" is the new look of our airline. And how tempting what it promises sounds: boundless freedom that was previously unthinkable even in democracies. With a new name, outfit and the élan of the seventies, it wants to rise from a heap of rubble to become the fourth-largest airline in Europe! Simply wonderful! It's your own fault if you don't take advantage of this freedom!
The reactions were numerous and often euphoric. Although, to date we have mainly seen packaging from Swiss. The motto is no longer "standing still is a step backwards", but "retro design is progress" - this could be true at best, at least until the next trend!
Now I'm particularly curious about the content of the new airline - and the true extent of the changes.
PS: Something else was forgotten in all the euphoria: The economic situation is bad - worldwide. All airlines worldwide are suffering from the poor economic situation. Economists agree that an improvement is only likely in 2003...!
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Carmelo Buffoli is the owner of Buffoli und Partner GmbH, ASW.
Business lunch
Very close to perfection
Beat and Nathalie Caduff have fulfilled a dream with their Wine Loft and tell everyone at www.ca duffs.ch: "We are happy to have found a home for our dreams of hospitality and joie de vivre." That makes surfing fun. But watch out! In the "real" cellar, there are other heavyweight wines lying around, so it's worth going down to the basement. According to the motto "what you see is what you get", you can pass the time between ordering and service by talking shop and selecting the wine for your meal - perhaps making a powerful impression if you want to impress a still undecided business partner with your own (or copied) eloquence in describing aromas. I think little or nothing of this linguistic fruit salad: does this Sauvignon blanc smell like a haystack of alpine grasses or one from the pre-alpine hill zone?
Caduff knows a thing or two about communication. This begins with the menu, which leaves nothing to be desired typographically: Grotesque basic font, reader-friendly. However, the frosted plastic around the 70 gram paper could be dispensed with. On the left are the wines by the glass, impressive in number and price per deciliter (up to over 20 francs). On the right is the culinary offer. This usually matches the mood of the moment - because you've eaten something from it before. Caduff's cuisine is wholesome, light and uses products mostly from local sources. "Only the best basic products, bought fresh from the market early in the morning and in season, are used," he writes on his homepage. I would love to know where the first market for Canadian bison meat is located in Zurich and the surrounding area. Bison meat is delicious, very much so. I've eaten it in Chicago, somewhere south of the Loop area. I wonder if it came to Switzerland fresh from the market or if it was stored frozen.
Communication in gastronomy is a difficult subject. If you don't tell the truth, nosy food critics will come along and find a fly in the ointment that they have cut off their own head. The best thing to do is to reduce your need to communicate to the plates that you give to the serving staff from the kitchen so that they are quickly placed on the guest's table.
In between, enjoy the wonderful bread. Also a piece of communication: take a step back from everyday life and take a look at the everyday, at the bread, the master wants to say. A veal terrine with a convincing texture, rack of lamb (roasted a little too firm) with saffron risotto cooked to near perfection and a tender and juicy guinea fowl on aromatic sauerkraut were served - and were affordable in the end. A coherent price-performance ratio.
It is the attentive attention to detail that makes the visit a worthwhile experience. The unspeakable noise level resulting from the architecture of the room is not a problem. The Caduff is less suitable as a business lunch venue because it makes it almost impossible to concentrate on work (which, depending on your business partner's renitence, you may have to do with a fork, knife and glass). If a cell phone beeps, there are no scowls, because most of the diners here are people who depend on it.
The waitress was attentive (even if she was terribly engrossed in the cash desk when she entered), but she has probably been poached from trendy restaurants and sometimes shows her belly. Of course, I have to see it last - because it has nothing to do with communication. Carlo Bernasconi
Caduff's Wine LoftKanzleistrasse 126
CH-8004 Zurich
Tel. 01 240 22 55
Fax 01 240 22 56
E-mail: [email protected]
Parking spaces are a matter of luck.
