Richard Geoffroy speaking to audiences in London, Hong Kong, Paris, New York and Tokyo via hologram.

There are many places one could wear a sleek blue suit.

For Richard Geoffroy, Chef de Cave for Dom Pérignon, that place just happened to be a hologram.

Geoffroy, the tall handsome scion of a long line of Côte des Blanc winegrowers, was transformed into a foot-high digital version of himself for Dom Pérignon’s unveiling of its 2003 vintage. Geoffroy’s shimmering image was beamed simultaneously to press conferences in London, Paris, Tokyo, New York, and Hong Kong, where myself and other reporters watched in rapt attention as he declared, “Yes, there is a Dom Pérignon 2003 and I am very proud to show you this wine today.”

Perhaps the simple announcement of a vintage should hardly warrant a presentation worthy of Star Trek, but 2003 was not just your average year and this Dom Pérignon was not your average vintage.

“The year 2003 has remained in the collective memory of all wine producers in France, and in the Champagne region.” explained Geoffroy at the press conference.

“It is a vintage that was a real challenge to create. The frost… will forever leave their mark on the people of Champagne. There was a small harvest, especially in the Chardonnay areas, and then a really hot, blistering summer.”

These circumstances discouraged several houses to produce limited quantities of wine and champagne — if at all. But Dom Pérignon pushed full steam ahead.

“For us, creating (this) vintage has always been more than just positioning. It is a commitment, more philosophical than just knowing how to deal with climate constraints, whether they are moderate or extreme like in 2003. [It was about] taking this constraint and turning the challenge into a chance of greatness for Dom Pérignon.”

Geoffroy’s poetic words about a glass of bubbly could easily fly right over the head of those, like myself, with a simple palette. And yet, once the audience finally got their chance to sample the delicious vintage, we understood.

Like a selection of suits for the presentation, producing a 2003 vintage was the right choice.

Source: Zandile Blay Founder of The Blay Report.com
Read the original article by Blay via Huffington Post: Click Here

What is the most impressive way to open a bottle of champagne? I present you The Noble Art of Sabrage

History

Sabrage is the technique of opening / beheading a Champagne bottle with a sword or a Saber. It's origins have been traced back to the Napoleonic Era and practiced to celebrate victory.

In those days the wire ‘cage’ around the cork was very tough and not easy to remove. After doing battle, the cavalry were hot, thirsty and also in a hurry to quench their thirst, which is what led to this impressive technique.

Technique

Sabrage is done with a slicing action rather than a chopping one. The sabre is slid along the body of the bottle towards the neck and the force of the blade hitting the lip (called the annulus) breaks the glass to separate the collar from the neck of the bottle. Due to the high pressure inside the bottle the cork shoots out at high speed and can travel quite far. The inside pressure of a typical traditional method sparkling wine bottle is around 5-6 atmospheres – the same amount of pressure as the tyres on a London double-decker bus.

One must be very careful to remember to slide rather than chop. Chopping the neck of the bottle will shatter a cold pressurised bottle, deluging the area and, what is very sad, leaving one with no wine to drink. A baptism of Chardonnay and Pinot Noir is perhaps nothing to complain about however.

Safety

One should be extremely careful regarding the safety of others (and oneself!) when attempting this ceremony. Whilst there is no risk of glass falling into the bottle because of the pressure of the wine, the cork and annulus at the top of the bottle fly at some speed. Always point the bottle away from yourself and anyone else in the vicinity.

Highlights from the 2011 Victoria's Secret Fashion Show

Last night’s show, the 16th annual event for the high street lingerie powerhouse, offered no hard clues. What is certain, though, is that it’s the company’s marketing juggernaut. There is a reason the executives put on a show that costs $12million to produce, and it’s not just for the fun of it.

See the Victoria’s Secret fashion show

“It’s Show Time” was the theme of this year’s pageant, divided into six vignettes. Kanye West performed and he introduced a surprise appearance and performance by Jay-Z. The two hip-hop stars sang as top models Adriana Lima, Karlie Kloss (her first time in the show) and Erin Heatherton strutted up and down the silver glitter catwalk dressed as supermodel superheroes.

Victoria’s Secret Angels over the years

Unlike most fashion week runway shows, where dour faced models tend to walk passionlessly up and down so as not to distract from the clothes, here the models are encouraged to wink, wave, blow kisses and whoop up the crowd. At the end of the runway, there is more winking, wiggling – and at one point Joan Smalls pulled the rip-cord on her costume and a silver parachute inflated around her shoulders. Alessandra Ambrosio wore gold-plated wings that weighed 22lbs and were decorated with 105,000 Swarovski crystals.

What does it take to be a Victoria’s Secret Angel?

Orlando Bloom, in the front row, stood to cheer and clap his wife Miranda Kerr’s appearance in a Victoria’s Secret “Very Sexy” bra and knickers accessorised with a custom-made silk wrap and tutu. The designers had commissioned red ballet style shoes with ribbons criss-crossed up the models’ legs. Kerr’s came undone and she left the runway with ribbons trailing behind her.

Miranda Kerr reveals her $2.5million Victoria’s Secret ‘Fantasy Bra’

Maroon 5 performed their current single “Moves Like Jagger” during the “Angels Aquatic” themed portion of the show. Adam Levine hammed it up on the runway, cooing at his model girlfriend Anne Vyalitsyna and then held her hand as she walked the runway. Carine Roitfeld, Julia Restoin-Roitfeld and Patrick Demarchelier cheered and danced in the front row.
Straight men at fashion shows are a rarity, but last night they were out in full force. Self-respecting fashion people do not greet each other with the words, “What’s up, dude” but junior Wall Street bankers in conservative suits do. The crowd was full of aspiring Gordon Gekkos.

Behind the scenes at the Victoria’s Secret fitting with Adriana Lima

The booming voice announcing the start of the show called it “an unforgettable entertainment experience… with the world’s most beautiful women and the hottest musical acts.” In all the hype, it’s easy to forget this is a company that began by simply selling bras and knickers.

BY MELISSA WHITWORTH | 10 NOVEMBER 2011
Source

Ago West Hollywood

Also, as some others have mentioned, the staff did indeed speak Italian. The team was very pleasant and was very open to recommendations and advice – I was impressed.

I chose, with a bit of advice from our friendly server, the Pesce Bianco. The texture was soft but did not tear as I expected, possibly the sautée? The taste was colorful with the spinach and artichokes – especially with combined bites; I certainly recommend this dish. Her Paste e Risotti was great to levels of a cleaned plate as well. Moreover the team took it upon themselves, after overhearing a bit of our conversation, to gift us dessert.

Fancy a brief trip to Italy? Visit the outdoor seating at Ago in West Hollywood.

The Belvedere | Main Dining Room

Enter. I dined with The Belvedere following The 63rd Primetime Emmys and was of the impression The Belvedere could hold its own against the raging feast at The Governors Ball. My date and I began with assorted breads of many varieties, including Raisin. Warm and soft to the touch, the accompanying spreads only made them taste better. Following the bread we were each given Fig Confit and, noting such a small thing, it was amazing.

After beginning with bread and Fig, we were recommended a Sonoma Merlot that could not have been better; along with a sampling of five chocolates to die for. Understand I ordered Halibut, however, she ordered steak – a popular food pairing for Merlot. The Halibut, seared, was soft in texture yet retained the flavor of Lemon and did not disappoint. Until this meal I swore by the Halibut at Gordon Ramsay at The London – no longer! The steak, of course I tried a bite as well, was succulent and cooked to perfection. I really can’t think of a better steak in recent days, and won’t try to describe it. I simply say visit and buy the Filet.

Without continuing with the gory details, we followed our main courses with a small Sherbet, thereafter with Crème Brûlée, and coffee. Prior to our departure, Sergio who painstakingly cared for us, also gifted my date with something for breakfast – that being a tin replete with Granola.

Beyond food? I would like to also mention the team that cared for us was spot on and did not miss a step or make a mistake. The restaurant is well appointed and nestled away for privacy, even when you are the only patrons dining as in the case of my date and I. Passing through the slinky bar and into The Belvedere be ready for the best dining of your life.

Brio Tuscan Grille

I arrived at Brio Tuscan Grille just before noon on a Friday and to my surprise did not wait to be seated – the restaurant, albeit busy, provided immediate space. The restaurant is that of a large, open floor, high ceiling dining space. The “Tuscan” décor is immediately apparent and the high ceiling with streaming tapestry is a nice touch. Regretfully I felt as though I spent the entire meal yelling at my colleague as the roar of the patrons is stifling. The dining room rumbles with dialogue from the tables, each seemingly attempting to talk louder than the next. This may be the result of the large dome-like space.

The team serving us was friendly, not unlike the hosts, but did unfortunately need to be reminded of extra table flatware, indications for drink refills, and simple things like a spoon to stir my coffee, however, negating these oversights with accommodating pleasant demeanor.

I cannot speak on my friend, but I ordered the Mezza Chicken Limone and would recommend it to anyone that enjoys characteristic chicken. Aside from the elegant name, this lunch fare is simply Lemon Chicken with Campanelle Florentine. The chicken was flavorful, with lemon obvious with each bite, and the bed of greens accented the capers nicely; the portion size is perfect for a healthy lunch as well. I would also like to note the Campanelle Florentine was just a bit overcooked, but not enough for most to notice. Again, I recommend the Mezza Chicken Limone and Brio Tuscan Grille to all – we’ll see how things are next time: at dinner.

The Hood Survival Guide

The Hood Survival Guide: Make It Out Alive
www.amazon.com

The Hood Survival Guide, Book 1 – Make It Out Alive is your sarcastic key to survival against the many threats that face you in The Hood. This book, the first in a series, covers beginner knowledge and defines The Hood, dangers, and preparation.

You may browse directly to Amazon by following this link: http://www.amazon.com/Hood-Survival-Guide-Alive-ebook/dp/B005BSTDL8/ref=sr_1_1?ie=UTF8&m=AG56TWVU5XWC2&s=merchant-items&qid=1310232929&sr=1-1

Commandments

Even the best suits need altering. Pants need to be shortened, jackets need to be brought in, sleeves need to be narrowed (yes, you can ask your tailor to slim down your sleeves), and buttons need to be realigned with buttonholes (most guys’ shoulders aren’t entirely even, meaning your jacket often sits a bit askew). You should always buy your correct size, but you then need to have a tailor customize it to your body. It’s the difference between being appropriately dressed and being stylishly dressed.

2. Thou shalt wear sneakers made for a man

It’s fine to own crosstrainers and running shoes and hightops. But save them for the gym. When you’re on the street, keep your sneakers simple and classic. Go for ones like Stan Smiths, Jack Purcells, and Sambas. They work with everything, including suits.

3. Thou shalt invest in the right timepiece

Buy a high-quality stainless-steel watch. It looks as right with jeans as it does with your best blazer.

4. Thou shalt match your socks with your suit

When choosing socks, the basic rule is to consider the suit instead of the shoe—in other words, if you’re wearing a navy suit with black shoes, reach for navy socks. And when wearing a light suit, make sure the socks are darker than the suit but a shade or so lighter than the shoes.

5. Thou shalt not wear a tie that is too slim

Unless you’re a hard-core fashion guy who favors a superskinny tie, stick with one that measures about three inches at its widest point. It will be narrower than traditional ties, but not by too much. Tie one on and you’ll look modern and sophisticated.

6. Thou shalt put your wallet on a diet

Your wallet should not be as fat as a burrito. In fact, you should get rid of your wallet and, while you’re at it, trash all the receipts, video cards, and other unnecessary crap that’s stuffed in it. Buy an elegant, slim leather credit card holder and stock it with your essential cards. Then, fold your cash in a money clip. All that other nonsense can go in your desk drawer. You don’t need it.

7. Thou shalt wear the right tie with the right tux

Two points to remember: (1) A bow tie goes best with a peak-lapel tuxedo, while a straight tie works better with a notch lapel. (2) Regardless of what kind of tie you’re wearing, make sure the fabric matches the lapel. If your lapel is grosgrain, your tie should be grosgrain. If your lapel is satin, your tie should be satin. And one more thing: Your tie (no matter its shape) should be black. Colored ties are for the prom.

8. Thou shalt wear brown shoes—with nearly everything

Black dress shoes are easy—they’re understated and tasteful. Brown dress shoes up the style factor. People notice them. They go best with gray, khaki, or navy. Dark brown shoes are easier to pull off than light brown ones.

9. Thou shalt learn when to cuff ‘em

If you’re wearing a trim, modern suit with flat-front pants—the kind often shown in this magazine—you should not cuff your pants. However, if you’re a guy who likes a classic suit with a single pleat, go for a cuff—but not more than one and a half inches deep.

10. Remember thy undershirt

This one’s tricky. If you’re wearing a conventional white broadcloth dress shirt (which means it’s fairly see-through), you have two options: Skip the undershirt and you’ll look clean and stylish. Or, if you’re a hairy guy who perspires a lot and you feel safer in an undershirt, wear a crewneck. The lines of a V-neck or tank top will be visible beneath your shirt and tie and you’ll look cheesy. If you prefer a V-neck or tank top, you might consider other dress shirts. Go for ones with checks or stripes, which make an undershirt less visible. Or opt for hardier fabrics, like an oxford cloth, which make undershirts all but invisible.

Private Air Special Pricing

Below is a list of Glitterati upcoming one way offerings.  Please email: Travel@The-Glitterati.com for more information.

April 19
Denver, CO-Santa Fe, NM
Lear 60
Only: $5,500.00

April 19-20
Phoenix, AZ-Baltimore, MD
Challenger 601
Only: $17,500.00

April 20-22
London, UK-Teterboro, NJ
GIV
Only:$ 19,000.00

April 21-22
Teterboro, NJ-El Paso, TX
GIV $15,500.00

April 21-23
Teterboro, NJ- Van Nuys , CA
Lear 60 $20,500.00

****SPECIAL OF THE WEEK****
April 25
Farmingdale, NY-Stuart, FL
GIV
ONLY: $10,000.00

April 24-25
Chicago-Teterboro, NJ
Lear 60
Only $6,000.00

May 2
West Palm Beach, FL-Grand Cayman
Hawker 800 XP
Only: $ 8,000.00

Try the Raspberry Napoleon

Choosing the best, the brightest, the most delicious restaurant on the Las Vegas Strip is an impossible task. But there’s no problem finding one of the sweetest.

Opened just a couple months ago in a Strip-front space at Paris Las Vegas, Sugar Factory American Brasserie is a fantasyland for lovers of sweet treats. Much more than a restaurant, it is a veritable campus of chocolates, pastries, candy and every other toothache-inducing treasure imaginable. There’s a new location of the popular Sugar Factory retail store, featuring classic candies, celebrity-endorsed lollipops and everything in between; the Chocolate Lounge, a special experience where you can pair decadent fondue with wine or champagne; and an outdoor cafe with gelato and ice cream.

With all this sugary scenery, it’d be easy to assume that the restaurant’s cuisine isn’t serious, but that’s the sweetest surprise of all.  Save room for the impressive array of savory food. Start your meal with ahi tuna sliders, fried macaroni and cheese pops or mussels with white wine, garlic and shallots. For lunch, enjoy a terrific thin-crust pizza or the moist, eggy goodness of a classic Monte Cristo sandwich. (Here, it’s called “The Full Monty” and comes with tangy tomato jam.) The grill thrills at dinner, when you can opt for steak frites, crispy fries with a perfect rosemary and garlic-rubbed skirt steak, a Black Angus filet or a juicy New York strip.

Don’t forget: This is a 24-hour joint. Signature breakfast options include savory or sweet crêpes, the Manhattan Eggs Benedict with smoked Atlantic salmon, strawberry brioche French toast or pancakes in flavors of red velvet, lemon-blueberry or Nutella with chocolate chips. You’re probably going to need lots of coffee with this stuff. For you late-risers (you know who you are), the menu graciously offers a selection of all-day breakfast items, including banana split waffles and crêpes filled with bacon, eggs and cheese.

The Sugar Factory Brasserie is directly below the brand-new nightclub Chateau. And the location—combined with a beautiful, modern-bordello décor, awe-inspiring views of Bellagio’s fountains and an utterly amazing dessert selection—creates the go-to spot for after-dinner treats. If you’re full, you can sample petite pastries like chocolate éclairs, creamy napoleons, vanilla-apricot panna cotta or a lemon meringue tart. If you wisely skipped a meal, you can accommodate chocolate lava cake, a warm apple tart or carrot cake with toasted coconut cream cheese icing.

Or, if you brought your friends and you’re here to party, share a giant, bubbling Goblet Pop cocktail and go for broke with the King Kong. It’s a 24-scoop ice cream sundae complete with every sauce, sprinkle and topping you’ve ever heard about. And some gummy bears. And some giant lollipops. It wouldn’t be finished without those.

Sugar Factory American Brasserie
Paris Las Vegas, open 24 hours daily.  702.331.5100