Neue Schoko-Studien

Aktuelle Studien zeigen erneut positive Zusammenhänge zwischen Schokoladenkonsum und zahlreichen Gesundheitsparametern: So ergab eine Untersuchung die „inverse Korrelation“ von Schokoladenverzehr und Diabetes Typ-2: Teilnehmer, die nie oder kaum Schokolade aßen hatten ein fast doppelt so hohes Risiko im 5-Jahres-Beobachtungszeitraum an Diabetes zu erkranken wie Probanden, die öfter als einmal pro Woche Schokolade aßen [1].
Die gleiche Studiengruppe zeigte mit steigendem Schokoladenverzehr auch verbesserte Hirnleistungen, die mittels zahlreicher neuropsychologischer Tests gemessen wurden [2]. Des Weiteren könnte wöchentlicher Schokoladenverzehr einen positiven Einfluss auf die Elastizität der Blutgefäße ausüben [3]. „Die neuen Beobachtungen reihen sich nahtlos in die Kette bisheriger Schoko-Studien ein, in denen Schokoliebhaber durchweg bessere Gesundheitsparameter aufwiesen“, erklärt Ernährungs- wissenschaftler und Buchautor Uwe Knop, „es muss also niemand Angst vor dem Schokoladen-Weihnachtsmann haben.“

Bereits erschienene aktuelle Publikationen aus 2016 konnten zeigen, dass Schokoladen-Konsum mit einem niedrigen Risiko sowohl für Herz-Durchblutungsstörungen und Herzinfarkt [4] als auch für geistigen Abbau ver- bunden ist [5]. Des Weiteren ergab eine Studie im renommierten British Journal of Nutrition, dass der tägliche Konsum von Schokolade in Zusammenhang mit einer verminderten Wahrscheinlichkeit für Insulin-Resistenz steht [6], einem Indikator von Prä-Diabetes und wichtigen Risikofaktor des metabolischen Syndroms.

Schlanke Schokoladenesser
Nicht nur in Sachen Gesundheit liefern Schokoladenstudien überraschende Beobachtungen, auch im Hinblick auf das Körpergewicht: So offenbarte eine aktuelle Großanalyse von 19 Studien, veröffentlicht im Ame- rican Journal of Clinical Nutrition, dem wissenschaftlichen Top-Journal der American Society for Nutrition: Die Wahrscheinlichkeit für Übergewicht und Fettleibigkeit war bei Kindern und Jugendlichen mit dem höchsten Konsum von Süßigkeiten und Schokolade um 18% niedriger als bei den „Normalnaschern“ (Referenzgruppe) [7]. Bereits 2014 konnte eine pan- europäische Untersuchung zeigen: Jugendliche mit hohem Schokoladenkonsum haben einen niedrigeren Körperfettanteil und einen geringeren Bauchumfang im Vergleich zu ihren Altersgenossen mit niedrigem Schokiverzehr [8]. Eine vergleichbare „inverse Korrelation“ beobachteten Forscher auch bei Erwachsenen: je mehr Schokolade, desto niedriger der BMI [9]. Schon 2012 lieferte eine Studie im renommierten New England Journal of Medicine den überraschenden Zusammenhang: Je mehr Schokolade in einem Land gegessen wird, desto mehr Nobelpreise gibt es. So war die Schweiz sowohl Spitzenreiter in Sachen Schokoladenkonsum als auch beim Erhalt von Nobelpreisen (pro zehn Millionen Einwohner) [10].

Schokolade = 50% Zucker
„Zum Leidweisen aller Schokoholics lässt sich aus genannten Korrelationen leider keine Kausalität [Ursache-Wirkungs-Beziehung] ableiten, also beispielsweise `Schokolade verhindert Diabetes ́ oder `Schoki macht schlank ́. Solche Schlüsse lassen Ernährungsstudien nicht zu. Anderer- seits liegen aber auch keine gesundheitsschädlichen Korrelationen vor, die eine Warnung vor `böser Schoki ́ rechtfertigen würde“, so Knop. Doch bei all den potenziellen Schokoladenseiten des Schokoladengenusses sei ein Aspekt aufgrund der aktuellen „Zuckersteuer-Debatte“ von besonde- rer Brisanz: Schokolade besteht etwa zur Hälfte aus: Zucker (circa 50g in einer 100g Tafel). „Eine Zuckersteuer, die damit auch
Schokolade voll treffen würde, könnte aufgrund der erhöhten Produkt- Preise zu vermindertem Verzehr von Schokolade führen. Das wiederum könnte – rein theoretisch, statistisch studiengemäß – zu mehr Diabetesfällen, erhöhter Insulin-Resistenz und steigendem Körpergewicht bei Deutschlands und Schweizer Bürgern führen. Ob die Zuckersteuer dann auch die Nobelpreisquote in die Knie zwingt, das sollte ebenfalls kritisch diskutiert werden“, empfiehlt Knop. Unabhängig davon: im Hinblick auf Weihnachten und seine besinnlichen Festtagsschokoladenprodukte sei erst einmal wichtig zu wissen: Wer Schokolade achtsam genießt, kann einen stärkeren Anstieg seiner positiven Stimmung erzielen als die „Unachtsam-nebenbei-Futterer“ – natürlich rein studiengemäß [11].

Quellen:
[1] Appetite. 2016 Oct 8;108:263-269; Habitual chocolate intake and type 2 di- abetes mellitus in the Maine-Syracuse Longitudinal Study: (1975-2010): Pro- spective observations. NO CONFLICT OF INTEREST
[2] Appetite. 2016 May 1;100:126-32; Chocolate intake is associated with bet- ter cognitive function: The Maine-Syracuse Longitudinal Study.
[3] Pulse (Basel). 2016 Jul;4(1):28-37; Relation of Habitual Chocolate Con- sumption to Arterial Stiffness in a Community-Based Sample: Preliminary Find- ings.
[4] Heart. 2016 Jul 1;102(13):1017-22; Chocolate consumption and risk of my- ocardial infarction: a prospective study and meta-analysis
[5] J Alzheimers Dis. 2016 May 6;53(1):85-93; Chocolate Consumption is Asso- ciated with a Lower Risk of Cognitive Decline
[6] Br J Nutr. 2016 May;115(9):1661-8; Daily chocolate consumption is in- versely associated with insulin resistance and liver enzymes in the Observation of Cardiovascular Risk Factors in Luxembourg study
[7] Am J Clin Nutr. 2016 May; 103(5):1344-56; Confectionery consumption and overweight, obesity, and related outcomes in children and adolescents: a sys-
tematic review and meta-analysis. NO CONFLICT OF INTEREST
(Am J Clin Nutr: “The best clinical research journal in the nutrition field.”)
[8] Nutrition. 2014 Feb;30(2):236-9; Association between chocolate consump- tion and fatness in European adolescents.
[9] Arch Intern Med. 2012 Mar 26;172(6):519-21; Association be-
tween more frequent chocolate consumption and lower body mass index.
[10] N Engl J Med. 2012 Oct 18;367(16):1562-4. doi: 10.1056/NEJMon1211064. Epub 2012 Oct 10.
Chocolate consumption, cognitive function, and Nobel laureates.
[11] Appetite. 2016 Sep 15;108:21-27; The sweet life: The effect of mind-
ful chocolate consumption on mood.

Gourmetessen für Zuhause und überall

Berliner Food-Service Eating with the Chefs bringt
Spitzengastronomie nach Hause und etabliert bundesweit eine neue Generation Lieferdienst

Immer mehr Menschen ernähren sich gesund. Low carb, veggie, vegan und Laktose frei isst, wer bewusst genießen möchte. Doch der Aufwand für diese Art der Ernährung sowie die Kosten für die gesunden Mahlzeiten sind hoch. Der bundesweit bisher einmalige Food- Lieferservice Eating with the Chefs greift diese Themen in seinem Konzept auf und setzt auf die Zusammenarbeit mit Sterne- und Spitzenköchen sowie Ernährungsberatern.

„Wir wollen es den Menschen ermöglichen den ganzen Tag über einfach, aber gesund zu essen – mit bester Qualität und zu fairen Preisen. Das leisten wir mit ausgewählten Köchen und Partner- Restaurants, die ihre schmackhaften Kreationen exklusiv für uns entwickeln. Ihre Kochkunst kann man dank uns ab jetzt nicht nur in den Metropolregionen genießen, sondern im gesamten Bundesgebiet – egal, ob Dorf, Klein- oder Hauptstadt“, erklärt Gründerin Chanyu Xu.

Das Konzept: Gemeinsam mit Spitzen- und Sterneköchen, darunter u. a. Hans Richard, Kristof Mulack und Heiko Antoniewicz, entwickelt das Startup Menüs, die es sonst nur in Gourmet-Restaurants gibt. Die Gerichte werden online auf www.eating.de ausgewählt und in der Regel am nächsten Tag mit DHL portioniert und gekühlt geliefert. Möglich macht dies die besondere Sous-vide Garmethode. Dank der innovativen Vakuumverpackung sind die Menüs von Eating with the Chefs sogar über mehrere Tage haltbar, ganz ohne Konservierungsstoffe. Der Kunde muss die einzelnen Komponenten zu Hause nur noch in einem Wasserbad oder Ofen erwärmen und nach etwa 10 bis 15 Minuten ist das Menü der Extraklasse fertig zum Verzehr. Für den letzten Schliff hilft eine Bildanleitung das Gericht optimal auf dem Teller anzurichten – ganz wie im Spitzenrestaurant.

Ganz neu: Auch Essen für den ganzen Tag können die Kunden bei Eating with the Chefs bestellen. „Wir bieten spezielle Menüzusammenstellungen von unserer Ernährungsberaterin an, die drei Mahlzeiten enthalten und zu unterschiedlichen Tageszeiten gegessen werden können. Darin enthalten sind auch Gerichte, die kalt verzehrt werden können und somit auch für unterwegs gut geeignet sind“, sagt Chanyu Xu. Die Preise für Gerichte aus der Gourmet-Linie beginnen bereits ab 5 Euro. Gesunde Tagesmenüs können die Kunden bereits ab 19 Euro auf eating.de bestellen.

Die Köche: Hans Richard, Restaurant Richard I Gal Ben Moshe, Restaurant GLASS I Christoph Hauser & Michael Köhle, Restaurant Herz und Niere I Kristof Mulack, Supper Club Kraut // Reben I Ramses Mannek, Restaurant Industry Standard I Josita Hartanto, Restaurant Lucky Leek I Heiko Antoniewicz I Pongthon Surat, Eating with the Chefs I Nadine Hüttenrauch, Ernährungsberaterin

Die Gründerin: Die Dipl. Kommunikationswirtin Chanyu Xu (28) liebt es zu kochen und sich mit dem Thema Ernährung auseinanderzusetzen. Schon immer konnte sich die Wahlberlinerin für gutes Essen begeistern – ihre Leidenschaft und ihre Arbeit zugleich. Gemeinsam mit Dr. Clemens Riedl und Jochen Wolf gründete sie 2015 Eating with the Chefs – ihr drittes Unternehmen.

DOMINIQUE CRENN

Die beste Köchin der Welt

Dominique Crenn of Atelier Crenn and Petit Crenn in San Francisco has been named The World’s Best Female Chef 2016. She will be honoured at The World’s 50 Best Restaurants awards ceremony at Cipriani Wall Street in New York on June 13th.

The French-born chef’s flagship restaurant in the city’s Cow Hollow district has gained huge critical acclaim since opening in 2011, with Crenn giving full expression to her philosophy of ‘poetic culinaria’. The highly artistic menus are written as poems, with both the food and verses changing seasonally, while the minimalist décor includes select pieces of artwork painted by the chef’s father. Last year the 51-year-old added a second more casual destination, Petit Crenn, to her portfolio as a more rustic foil to her ultra-refined first restaurant.

William Drew, Group Editor of The World’s 50 Best Restaurants, said, “We are proud and excited to announce Dominique Crenn as this year’s World’s Best Female Chef, celebrating her many achievements. Dominique is a distinguished and highly impressive chef, having already accomplished many firsts as a female cook, paving the way for future generations. Dominique’s passion for local produce, sustainability and dedication to the profession make her the perfect recipient of this award.”

Crenn responded to the news of the accolade by saying “It is a great honor to be chosen as The World’s Best Female Chef 2016 by my peers and the people I’ve had the pleasure to cook for. I’ve been inspired by many of the past winners of this award and so it’s a great pleasure to join their ranks and to hopefully motivate cooks around the world to work hard, be creative and achieve great things. I am proud to share this award with my chef family, the teams at Atelier Crenn and Petit Crenn, without whom this accolade would not be possible.”

The World’s Best Female Chef programme is designed to shine a light on a rarefied family of extraordinary female chefs. The award celebrates the work of a woman whose cooking most impresses the world’s toughest critics and most venerated chefs, almost 1,000 of whom voted in this category.

As a winner of The World’s Best Female Chef Award, Dominique Crenn joins a group of exceptionally talented chefs including luminaries Helena Rizzo of Brazilian restaurant Mani, Elena Arzak of Spain’s Arzak, Anne-Sophie Pic of Maison Pic in France, Nadia Santini of Dal escatore in the Italian countryside and last year’s winner, Hélène Darroze of London’s Hélène Darroze at The Connaught and Hélène Darroze in Paris.

Dominique Crenn’s career
Growing up in the vast culinary landscape of France, Dominique Crenn developed a keen interest in cuisine from her parents. While she credits her mother for an early introduction to the culinary arts, she attributes her appreciation of gastronomy to her politician father and his best friend, a well-respected food critic for the French newspaper, Le Télégramme, from whom she learned about subtle nuances and unique flavours of fine food during their numerous sojourns to some of Europe’s best restaurants.

Crenn, a graduate of the Cours Charlemagne in Paris and the Academy of International Commerce of Paris with degrees in Economics and International Business respectively, has extensively travelled the world, tasting unique and interesting ingredients along the way. Her travels took her to San Francisco where she fell in love with the Bay Area and decided to make it her home.

In 1988, Crenn began her impressive kitchen career at the much-celebrated Stars, spending two years under the tutelage of San Francisco luminaries Jeremiah Tower and Mark Franz. In the years that followed she honed her skills at San Francisco culinary mainstays Campton Place, 2223 Market, the Park Hyatt Grill and Yoyo Bistro at the Miyako Hotel, before heading to Indonesia to head the kitchen at the Intercontinental Hotel in Jakarta in 1997.

It was at the Intercontinental Hotel that Crenn made her first of many marks in culinary history, becoming the first female executive chef in Indonesia. Due to the political turmoil in South East Asia, she returned to California in 1998 as executive chef at the Manhattan Country Club in Manhattan Beach for eight years, then serving as opening chef at Abode Restaurant & Lounge in Santa Monica. Returning to San Francisco in 2008, Crenn headed the kitchen at Luce in the Intercontinental Hotel, where she earned her first Michelin star in 2009.

A profound passion for gastronomy and a desire to create a deeply personal project led Crenn to open Atelier Crenn in January 2011. Less than a year after opening, the restaurant achieved its first Michelin star in October 2011. In 2012, chef Crenn made her second mark in culinary history by becoming the first female chef in the United States to receive two Michelin stars.

The name Atelier Crenn is inspired by ‘Atelier Papa Crenn’, a studio behind her family home in north western France where her late father painted pictures inspired by natural seascapes, landscapes and food grown on the family’s farms. The menu features locally sourced produce from the Bay Area and draws on culinary traditions from around the world including her parents’ birthplace: Brittany, France. Crenn’s signature dish and the only constant on her poetic menus since the restaurant’s inception is the Kir Breton, a whimsical take on Brittany’s variation of the Kir Royale and a clever unification of an aperitif and amuse-bouche.

As well as being named The World’s Best Female Chef 2016, Crenn serves on many panels and boards with local and nationally acclaimed sustainable food activists and participates in special events such as ‘Outstanding in the Field’ and Share Our Strength’s ‘Taste of the Nation’. She is also the founder and driving force behind ‘A Movable Feast’, a series of dinners honouring CUESA (Center for Urban Education about Sustainable Agriculture) that pairs prominent local chefs with produce from a single farm. Crenn is the 2012 winner of the Food Network’s Iron Chef America.

The selection process
The World’s Best Female Chef Award is voted for by almost 1,000 international restaurant industry experts and well-travelled gourmets who make up the Diners Club® World’s 50 Best Restaurants Academy. The Academy comprises 27 separate regions around the world, each of which has 36 members, including a chairperson. None of the event’s sponsors have any influence over the voting process.

The World’s 50 Best Restaurant Awards
At the ceremony, The World’s 50 Best Restaurants 2016 will be announced, culminating in the coveted award for The World’s Best Restaurant. Further award categories include The Ferrari Trento Art of Hospitality Award, The Diners Club® Lifetime Achievement Award, The World’s Best Female Chef Award and The World’s Best Pastry Chef Award, sponsored by Cacao Barry®. The World’s 50 Best Restaurants awards will be presented in the company of the most influential restaurateurs and finest chefs from across the globe along with assembled international media.

Anmerkung GR: Wir besuchten vor zwei Jahren das Restaurant. Wir waren – bis aufs Dessert – so enttäuscht, dass ich noch nicht einmal mir die Mühe machte, ein Album anzulegen: https://www.facebook.com/gourmetreport/photos/?tab=albums
Allerdings war an diesem Abend die Chefin nicht im Haus.

Das Gewicht des Kellners

Wer hätte das gedacht? Ist der Kellner fett, bestellen die Gäste mehr – Wissenschaftliche Arbeit von Tim Döring (Friedrich Schiller Universität Jena) und Brian Wansink (Cornell University, Ithaca, NY, USA)

Das war die Frage, die sich die beiden Wissenschaftler stellten:

Does the weight of a server have an influence on how much food diners order in the high-involvement environment of a restaurant? If people are paying for a full meal, this has implications for consumers, restaurants, and public health. To investigate this, 497 interactions between diners and servers were observed in 60 different full-service restaurants. Diners ordered significantly more items when served by heavy wait staff with high body mass indexes (BMI; p < .001) compared with wait staff with low body mass indexes. Specifically, they were four times as likely to order desserts (p < .01), and they ordered 17.65% more alcoholic drinks (p < .01). These findings provide valuable evidence in recent lawsuits against weight discrimination, and it suggests to consumers who decide what they will and will not order at a restaurant—such as a salad appetizer, no dessert, and one drink—than to decide when the waiter arrives.

http://eab.sagepub.com/content/early/2015/10/29/0013916515621108.abstract

Osteria Francescana at Sotheby’s London

Massimo Bottura bringt die Osteria Francescana, sein drei Sterne Restaurant aus Modena – Platz 2 der 50best of the world, Italien in die moderne Kunstgallery to the Contemporary Art von Sotheby’s London – 27 – 29.Juni 2015

“Cooking is about not only the quality of ingredients, but also the quality of the ideas”, so Massimo Bottura.

In einer Pressemitteilung teilt Bottura mit:
Transporting the conceptual premises of contemporary art into the kitchen, Massimo Bottura is a leading figure amongst a new generation of Italian chefs. Juxtaposing tradition and innovation with art and design, Bottura draws inspiration from a myriad of avant-garde contemporary artists – an approach that has won him the number two place on list of the World’s 50 Best Restaurants in 2015.

The restaurant will open its doors at Sotheby’s in London for three days on the evenings of 27th, 28th and 29th June 2015, with a seven-course tasting menu carefully selected to provoke a dialogue between food and art.

Dishes on offer include the Damien Hirst-inspired ‘Beautiful Psychedelic Spin-painted veal, not flame grilled’ – a beef fillet, first marinated in milk, and then served with tri colour sauces purposefully spun like the artist’s spin-paintings. The sixth course, ‘Oops! I Dropped the Lemon Tart’ pays homage to Ai Weiwei’s radical work Dropping a Han Dynasty Urn (1995). The final course, ‘Camouflage: Hare in the Woods’ is inspired by Pablo Picasso who saw Cubism in a painted military truck.

Housed within the art galleries of the auction house, the restaurant will be hung with contemporary artworks by many of the artists who have influenced Bottura’s conceptual approach to cooking: Lucio Fontana, Damien Hirst, Maurizio Cattelan, Gerhard Richter. Spanning over 50 years of artistic production, the works will all be included in Sotheby’s upcoming auctions of Contemporary Art on 1st and 2nd July.

Strictly by reservation only
Seven course tasting menu including a welcome aperitif: £250.
A wine pairing will be available at £95.

Mehr Infos und Reservierungen:
Visit: www.sothebys.com/of
Or email: ofpopup@sothebys.com
Sotheby’s, 34-35 New Bond Street, London, W1A 2AA

Besser Fett verbrennen

Roten Traubensaft trinken oder rote Trauben essen hilft bei der Fettverbrennung und senkt den Blutzuckerwert – das fand der Biochemiker und Molekular-Biologe Neil Shay from OSU College of Agricultural Sciences in Oregon – Rotwein hat die selben Folgen, negativ wirkt sich jedoch der Alkohol aus

Hier die Pressemitteilung der Oregon State University:
Drinking red grape juice or wine – in moderation – could improve the health of overweight people by helping them burn fat better, according to a new study coauthored by an Oregon State University researcher.

The findings suggest that consuming dark-colored grapes, whether eating them or drinking juice or wine, might help people better manage obesity and related metabolic disorders such as fatty liver.

Neil Shay, a biochemist and molecular biologist in OSU’s College of Agricultural Sciences, was part of a study team that exposed human liver and fat cells grown in the lab to extracts of four natural chemicals found in Muscadine grapes, a dark-red variety native to the southeastern United States.

One of the chemicals, ellagic acid, proved particularly potent: It dramatically slowed the growth of existing fat cells and formation of new ones, and it boosted metabolism of fatty acids in liver cells.

These plant chemicals are not a weight-loss miracle, cautions Shay. “We didn’t find, and we didn’t expect to, that these compounds would improve body weight,” he said. But by boosting the burning of fat, especially in the liver, they may improve liver function in overweight people.

“If we could develop a dietary strategy for reducing the harmful accumulation of fat in the liver, using common foods like grapes,” Shay said, “that would be good news.”

The study, which Shay conducted with colleagues at the University of Florida and University of Nebraska, complements work with mice he leads at his OSU laboratory. In one 2013 trial, he and his graduate students supplemented the diets of overweight mice with extracts from Pinot noir grapes harvested from Corvallis-area vineyards.

Some of the mice were fed a normal diet of “mouse chow,” as Shay calls it, containing 10 percent fat. The rest were fed a diet of 60 percent fat – the sort of unhealthy diet that would pile excess pounds on a human frame.

“Our mice like that high-fat diet,” said Shay, “and they overconsume it. So they’re a good model for the sedentary person who eats too much snack food and doesn’t get enough exercise.”

The grape extracts, scaled down to a mouse’s nutritional needs, were about the equivalent of one and a half cups of grapes a day for a person. “The portions are reasonable,” said Shay, “which makes our results more applicable to the human diet.”

Over a 10-week trial, the high-fat-fed mice developed fatty liver and diabetic symptoms – “the same metabolic consequences we see in many overweight, sedentary people,” Shay said.

But the chubby mice that got the extracts accumulated less fat in their livers, and they had lower blood sugar, than those that consumed the high-fat diet alone. Ellagic acid proved to be a powerhouse in this experiment, too, lowering the high-fat-fed mice’s blood sugar to nearly the levels of the lean, normally fed mice.

When Shay and his colleagues analyzed the tissues of the fat mice that ate the supplements, they noted higher activity levels of PPAR-alpha and PPAR-gamma, two proteins that work within cells to metabolize fat and sugar.

Shay hypothesizes that the ellagic acid and other chemicals bind to these PPAR-alpha and PPAR-gamma nuclear hormone receptors, causing them to switch on the genes that trigger the metabolism of dietary fat and glucose. Commonly prescribed drugs for lowering blood sugar and triglycerides act in this way, Shay said.

The goal of his work, he added, is not to replace needed medications but to guide people in choosing common, widely available foods that have particular health benefits, including boosting metabolic function.

“We are trying to validate the specific contributions of certain foods for health benefits,” he said. “If you’re out food shopping, and if you know a certain kind of fruit is good for a health condition you have, wouldn’t you want to buy that fruit?”

The research was supported by the Institute of Food and Agricultural Science at the University of Florida and Florida Department of Agriculture and Consumer Services. The study appeared in the January issue of the Journal of Nutritional Biochemistry.

Shay’s research with mice was supported by the Blue Mountain Horticultural Society, the Erath Family Foundation, and the OSU College of Agricultural Sciences.

Städtereisen zu Silvester

Wo ist es günstig, wo ist es teuer? Amsterdam zu 96%, Berlin zu 93% und Wien 91% ausgebucht – engl. Mitteilung

Hotel search engine, Hoteloogle.com, announced its data on pricing and availability for Dec. 31, 2014, for the top 15 New Year’s Eve destination cities around the world. Additional information was also available for Amsterdam, Berlin, and Vienna; these cities had some of the highest hotel room occupancy rates on New Year’s Eve this year. The results of Hoteloogle’s research were interesting and demonstrate the value of a reliable hotel search engine in finding the best deals during high season holidays and at any time of year.

Amsterdam came first in highest occupancy rate with 96% of its hotel rooms fully booked. The cheapest available 5-star hotel room was priced at $265.
Berlin and Vienna took the second and third spots for highest occupancy rate with 93% in Berlin and 91% for Vienna.
The city with the cheapest room rate for a 5-star hotel was in Shanghai priced at only US $27, while Tokyo’s cheapest 5-star hotel room went for $446.

Overall, 71% of Dubai and New York hotels were fully booked for New Year’s Eve.

Sydney and Paris both topped that figure with 89%, other occupancy figures show Tokyo at 88%, and Rome at 85%.

The cheapest 5-star hotel room in London was $187, $100 in Madrid, $121 in Rome, and just $63 in Istanbul.

2015 MICHELIN Guide Hong Kong & Macau

The 2015 MICHELIN guide Hong Kong & Macau reveals the growing attractiveness of the city – a global cultural and gourmet dining crossroads – for foreign chefs

With many starred restaurants in the MICHELIN guide in which it is possible to dine for less than 10 euros, Hong Kong remains the city with the world’s most affordable gourmet dining scene.

Much anticipated by hospitality industry professionals as well as by the general public, the new selection in the 2015 MICHELIN guide Hong Kong & Macau was unveiled today. It includes 3 new n restaurants and 11 new m restaurants.

The 3 new two-star restaurants are: Yan Toh Heen, the restaurant in the Hotel Intercontinental where chef Lau Yiu Fai offers authentic Cantonese cuisine in an elegant setting with a magnificent view of Hong Kong; The Principal, a contemporary-style restaurant in which chef Jonay Armas draws his inspiration from his experience in Spain, Denmark, and elsewhere in Asia to create an innovative, delicate style of cooking; and Duddell’s, where chef Siu Hin Chi serves traditional Cantonese cooking in a very contemporary décor that regularly hosts exhibitions.

In all, the MICHELIN guide Hong Kong & Macau features 16 two-star restaurants, of which 14 in Hong Kong and 2 in Macau.

“The selection in the 2015 guide also shows to what extent Hong Kong is increasingly attractive to young foreign chefs, more and more of whom are moving to the city or opening their own restaurant after training in other Hong Kong restaurants,” explains Michael Ellis, International Director of the MICHELIN guides. One example is Olivier Elzer, whose restaurant – Seasons – has been awarded one star a few months after its opening. The chef, who previously worked with Joël Robuchon and Pierre Gagnaire, reinterprets classic French recipes, adding a personal touch to create highly original dishes. Other restaurants that have obtained a star and are run by foreign chefs include Nur, where chef Nurdin Topham has developed a delicious, balanced, inventive menu, and Upper Modern Bistro, which serves French cuisine with Asian influences, impeccably prepared by Philippe Orrico. Lastly, just a few months after his restaurant in Paris was awarded a second star, the young chef Akrame Benallal has been given a first star for his restaurant Akrame. The restaurant is managed by a local team that carefully prepares a contemporary style of French cooking based largely on seafood and European products.

„The new edition confirms that Hong Kong is one of the world’s leading gourmet dining centers,” adds Michael Ellis. “The city’s creativity, curiosity and culture openness constantly enriches one of the most dynamic gourmet dining scenes anywhere. A city of exchanges, encounters, cross-cultural experiences and inspiration, Hong Kong has become an undisputed leader in the international culinary landscape.” The new edition also lists 52 one- star restaurants, of which 45 in Hong Kong and 7 in Macau.

As for Bo Innovation, L’Atelier de Joël Robuchon, Lung King Heen, 8 1/2 Otto e Mezzo, Sushi Shikon, Robuchon au Dôme and The Eight, these restaurants were once again given three stars, a distinction awarded to only about 100 restaurants around the world.

With more than 50 types of cuisine represented, the new edition reflects the very broad gourmet dining scene in Hong Kong and Macau. The selection includes 21 styles of regional Chinese cooking as well as restaurants serving European and international cuisine.
In addition to its great diversity, the guide also features one of the world’s most affordable gourmet food offerings. In fact, Hong Kong is still the city where one can have lunch or dinner in a starred restaurant for less than 10 euros. Two examples are Yat Lok and Kam’s Roast Goose, both of which serve traditional Cantonese cooking based on roast meat.

Lastly, the guide includes 78 Bib Gourmand restaurants, of which 65 in Hong Kong and 13 in Macau. This distinction is awarded to restaurants that offer excellent value for money with a full menu for less than 300 Hong Kong dollars, a maximum price that is the same as in the inaugural 2009 MICHELIN Hong Kong & Macau guide.

The MICHELIN guide Hong Kong & Macau, which goes on sale on October 31, includes:
 7 3 Sterne restaurants
16 2 Sterne restaurants (of which 3 new)
52 1 Stern restaurants (of which 11 new)

78 Bib Gourmand restaurants

Broadway Week Herbst 2014: Zwei Tickets zum Preis von einem

Auch in diesem Herbst erhalten Theaterliebhaber die Möglichkeit, Broadway-Shows in New York City zu besuchen und dabei zwei Tickets zum Preis von einem zu erhalten. 21 Produktionen nehmen an der vom 1. bis zum 14. September andauernden Aktion teil. Der Ticketverkauf startet am Montag den 18. August. Weitere Informationen zur aktuellen Ausgabe der 2011 ins Leben gerufenen Broadway Week erhalten Sie unter www.nycgo.com/broadwayweek.

„Der Besuch einer Broadway-Show gehört zu einer vollkommenen New York-Erfahrung einfach dazu“, so Fred Dixon, Präsident und CEO von NYC & Company. „Es gibt keine bessere Gelegenheit im Jahr, eine Show zu besuchen. Wir laden sowohl New Yorker als auch Besucher aus aller Welt dazu ein, das attraktive Zwei-für-eins-Angebot in Anspruch zu nehmen.“

„Eine Broadway Show? Warum nicht gleich zwei oder drei? New Yorker wissen, wo sie die besten Angebote finden und begrüßen Jahr für Jahr die Broadway Week von NYC & Company“, so Charlotte St. Martin, Executive Director der Broadway League. „Sieben Tage die Woche finden Shows zu unterschiedlichsten Vorstellungszeiten statt, sodass wirklich jeder Theater-Fan eine Lücke im Terminplan finden kann.“

Zu den in diesem Herbst an der Aktion teilnehmenden Partnern gehören die preisgekrönten Shows Aladdin und A Gentleman’s Guide to Love & Murder. Erstmals mit dabei sind außderdem die lang ersehnten Produktionen The Country House, This is Our Youth und You Can’t Take It With You, sowie Cabaret, If/Then und Les Misérables. Im Folgenden finden Sie eine Auflistung aller beteiligten Produktionen:*

A Gentleman’s Guide to Love & Murder
Aladdin
Cabaret
Chicago
Cinderella
The Country House
If/Then
Jersey Boys
Kinky Boots
Les Misérables
The Lion King
Mamma Mia!
Matilda the Musical
Motown the Musical
Once
The Phantom of the Opera
Pippin
Rock of Ages
This Is Our Youth
Wicked
You Can’t Take It With You
* je nach Verfügbarkeit. Ausschlusstermine möglich.

Seit die halbjährlich wiederkehrende Kampagne 2011 von NYC & Company ins Leben gerufen wurde, wurden bereits über 460.000 Zwei-für-eins-Tickets verkauft und ein Umsatz von mehr als 30 Millionen US-Dollar generiert. Die Aktionswochen werden in allen fünf Stadtteilen an Bushaltestellen und mit Bannern beworben. Neben gezielten Social Media Aktivitäten tragen auch Taxi-TV-Spots und U-Bahn-Reklame zur Bewerbung der Broadway Week bei. Hinzu kommen Radiospots auf Radio Disney, die speziell Eltern ermuntern sollen, mit ihren Kindern ins Theater zu gehen.

Die Broadway Week wird von NYC & Company in Zusammenarbeit mit The Broadway League, American Express, AARP, Amtrak, NBC 4 New York und Radio Disney ausgerichtet.