Striking: Ouch! How do I cross this water now?" The woman wrapped in canvas will never tell us. Perhaps because Gucci suffers from acute flatulence?

Striked up Ouch cheek! How do I cross this water now?" The woman wrapped in canvas will never tell us. Perhaps because Gucci suffers from acute flatulence? What we see only evokes associations with a lot of hot air...and it has to come out. Fashion-conscious people, of course, interpret the ad quite differently, especially since reaching for the buttocks means wearing Gucci. While Prada got by with the little red stripe, the competition uses much more aggressive identifying marks. So, let all winds blow, because gone are the days of looking out into the world with folded arms. Chandra Kurt [email protected]
Column

Bad reputation, my ass By Thomas Lüber
Why is it that only advertisers write about the bad reputation of advertisers? Probably because our image is so self-evidently bad with everyone else that they spend their time on more important things. For example, zapping away from commercials.
But there is hope. I've discovered a demographic group where we advertisers go down mega well. I don't mean tax commissioners or cocaine dealers, and I certainly don't mean journalists, even though they portray us from time to time as interesting, even essential, personalities. This has nothing to do with appreciation, however, but with the fact that the media, unlike their consumers, are dependent on advertising. No, nowhere else does the advertiser have such a bad reputation as among journalists, who, as we know, would never prostitute themselves like their copywriting colleagues.
So, who really likes us from the heart now? Children. I have conducted an intensive series of tests to find out why this is so. The result: we are similar. Like them, we spend most of our time filling sheets of paper with amateurish sketches of an ideal world. Like them, it always occurs to us at nine o'clock in the evening what we still have to do urgently. And like them, we also like to connect with like-minded people in associations, to which, however, we give nice expressions like Art Directors Club and don't just say kindergarten.
Just how far admiration goes is illustrated by the story of Leonie and her breakground scuffle, in the course of which
the defeated boy threatened, "If you don't stop right now, I'll call my neighbor, because he's a policeman." To which Leonie replied with a contemptuous smile, "So what? Then I'll get my neighbor. And he'll be an advertiser, in the case."
[email protected]
Thomas Lüber is Managing Director Creation at Lesch+Frei Zurich.
Business lunch

In this academy every guest is a professor
A full-grown carnivores know: As the Easter date approaches, cravings for a fragrant roasted kid stir as if by magic. There is only one address for this in Zurich: the "Accademia-Piccoli". Isidoro Mora, who always looks young and could be Placido Domingo's brother, has the delicate pieces prepared the way they should be: in the oven, olive oil and a few splashes of white wine on top, salt, pepper. Nothing more. He serves them with fried potatoes and vegetables. Just the smell coming out of the car...una vera meraviglia.
Of course, a 500-gram piece of meat is not enough for a business lunch. That's why, for several years now, the menu has always been the same: the starter has to be spaghetti frutti di mare. It's like a fresh breeze from the Mediterranean. Olive oil is heated in a pan, then the chef sprinkles some racy pepper on the oil, adds a few pieces of tomato, lightly steams the sauce, tosses in mussels and other sea creatures and a handful of spaghetti. It's these downright brilliantly simple dishes that give so much inimitable fun to eat when you serve up uncompromising quality.
At the end of the three-course meal, there has to be a Tourte Saint-Honoré. The steeply rising chocolate leaves and the light and fragrant mocha cream cover the walls of the stomach and end the meal. Afterwards, admittedly, there is at most room for an espresso and a grappa.
The wine list also pleases amateur oenologists, because Mora makes sure that some trouvailles are hidden among the bouteilles. Let's discover Calabrian and other wines from the still undervalued south of Italy! The prices are not moderate, but not overpriced either. Those who want to splurge on supertuscans - be my guest! It has always been a bit more expensive for philistines to mime showing off. But you don't have to here. After all, the excellent service knows the wishes of a regular clientele or - if there is a need for oenological knowledge - knows how to interpret bacchanalian cravings correctly.
And where is the hair in the soup? One could very well argue that the fried potatoes should not be braised in the voiture because they lose their bite. They belong in the dry heat.
Is that it? That's it.
No pain, no gain. The three-course lunch, including wine, mineral water, and caffè con grappa, adds up to a good 250 to 300 francs - for two. That's just the way it is: you only live once, but you always want to dine so well under Max Gubler's tableaux and admire the plaster ceiling. Everything is carefully cared for and cherished. Cell phones, dear business lunchers, may not be heard ringing here. The reception, we are assured with a malicious smile, is bad anyway. Carlo Bernasconi [email protected]
Accademia PiccoliRotwandstrasse 48
8004 Zurich
Phone 01 241 62 43
Parking spaces on Bäckerstrasse are a matter of luck.