YOUR ONLINE MAGAZINE FOR LUXURY REAL ESTATE & ART DE VIVRE

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A prestigious address, luxury penthouses, unobstructed 360° views of Montréal, service worthy of a five-star hotel: 1111 Atwater lives up to its promises while redefining luxury living. The result of a partnership between renowned real estate developer EMD Construction – Batimo Group, les Immeubles High-Rise Montréal and Claridge Immobilier, this exceptional project will allow 22 privileged owners to enjoy a unique lifestyle in the heart of Montréal’s Atwater Avenue.

 

Built on the former site of the Montreal Children’s Hospital—a site long coveted by real estate developers—1111 Atwater is ideally located. Situated halfway between the mountain and the river, steps away from downtown and the sophisticated City of Westmount, this upscale building offers vast penthouses between the 30th and 38th floors.

 

Designed in partnership with the renowned firm Escobar Design by Lemay, these 22 unique spaces stand out for their high-quality materials and elegant design. “We worked with Andres Escobar and his team because we wanted to develop a range of condominiums that the Montréal market had never seen before. They are all ultra-luxurious, down to the last detail,” explains Francis Charron, President of Batimo and Vice-President of EMD Construction.

 

With 10- to 12-foot ceilings and massive windows, these ultra-bright penthouses are also entirely customizable. “We pay special attention to the needs of our clients. They are all unique and that’s why we offer the flexibility of personalizing each residence. Our units can also be combined to obtain the desired square footage. One of the future owners, a member of the Quebec business community, ordered an entire floor. That’s 10,000 square feet,” adds Charron. To make sure the units reflect their owners’ taste, a designer of their choice or from Andres Escobar’s team can take care of the finishes.

 

A spectacular view

The 1111 Atwater offers another major benefit: breathtaking views of Montréal and its surroundings. From sunup to sundown, this exclusive condominium building—the tallest in the neighbourhood—offers completely unobstructed 360° views. No matter the season, owners have front-row seats to the changing cityscape. The beauty of the river, the mountain and the downtown skyline provide an exceptional panorama.

The common areas were not an afterthought. Up on the 31st floor, the magnificent Sky Lounge boasts a massive terrace designed for taking advantage of beautiful days and bird’s-eye views of the city. Owners can receive their guests in this stunning and private setting. The indoor pool opens to the outdoors in summer and the fitness centre is equipped with the latest fitness technology for those who want to stay in shape year-round.

 

 

“You will have front-row seats to the changing cityscape.”

Francis Charron, President of Batimo and Vice-President of EMD Construction

Like a five-star hotel

Living at 1111 Atwater means enjoying an exceptional living space, while benefitting from the services of a five-star hotel. Inspired by New York City’s big hotels, the lobby is staffed 24/7 by a concierge trained to satisfy the most exacting demands. Residents can also rely on a valet to greet them and park their vehicles.

You can feel the exclusive and unique aspect of this project as soon as you step into the sales office, “When we receive visitors for the first time, we offer them an immersive experience that, for a real estate project, is unique in North America. We use state-of-the-art technology to create an immersive experience with a dome that makes it possible to discover the units in a never-before-seen dimension. This introduction reflects our desire to innovate, which shines through the entire project,” Charron proudly concludes. The completion of the 22 gorgeous penthouses at 1111 Atwater is slated for summer 2022.

 

 

  • Penthouses ranging from 1,663 ft2 to 10,000 ft2 between the 30th and 38th floors
  • From $2 to $10 million
  • High-performance curtain wall windows
  • Top-of-the-line kitchen appliances
  • Kitchen cabinets and island countertop included
  • Home automation technology
  • Customization of spaces (additional costs)
  • Interior design services (additional costs)
  • Exclusive indoor/outdoor pool
  • Fitness room
  • Sky Lounge terrace
  • Lounges on the ground floor and 31st floor
  • Private entry and elevators

Sales office

2307 René-Levesque Blvd. West, Montréal
Tel.: 1 855 364-6167
www.1111atwater.com

Text: Diane Stehle

Already renowned for its luxurious business class flights and outstanding staff, Qatar Airways is raising the bar even higher with an industry first: the Qsuite, a private space with removable partitions that transforms into a double bed. This luxury cabin is available on MontréalDoha flights, offered four times per week.

 

After following the traditional path of a business class passenger—boarding the aircraft ahead of other passengers—each traveller is greeted by courteous Qatar Airways staff onboard a Boeing 777-300ER. With the quietest twin engine in the world, advanced climate control technology and LED lighting, this aircraft offers exceptional comfort.

 

 

Once inside, the 42 Qsuites cater to your every desire. Every detail has been crafted for the most enjoyable travel experience. The hand-stitched leather seats have a glossy rose-gold finish, the lighting is subdued and each seat has a multimedia table with electrical outlets of all types. With more than 4,000 titles, the film selection is also impressive. At mealtime, a wide range of delicious dishes and upscale beverages are offered. The service is impeccable, and the staff is extremely attentive without being intrusive. In short, Qatar Airways business class is worthy of its World’s Best Business Class title, as declared by the World Airline Awards 2018, managed by the international air transportation ranking organization Skytrax.

 

An ingenious system of modular partitions

There’s even more. The Qsuite has brought business class closer to first class standards. Whether you are travelling as a family, with friends, or with colleagues, removable panels give you space to share between four people. You have the choice of working, eating or spending time together. Then, when you want to relax or sleep, you can isolate yourself in a private cabin, with all the seclusion you need.

The Qsuite transforms easily into a flat, comfortable double bed. This is an innovation in business class travel. Staff will offer you pyjamas and slippers from The White Company, as well as an ultra-luxurious toiletries kit to make you feel at home. And like in a hotel, they will offer you a “Do Not Disturb” sign to hang in front of your cabin. Sleep like a baby at 12,000 metres in the Qsuite!

 

www.qatarairways.com

 

Text: Diane Stehle

Cosmopolitan, warm and resolutely open, Montréal is a wonderful place to live. It has consistently been ranked among the cities with the best quality of life in the world.

 

In addition to being internationally renowned for its major festivals, high-calibre artistic and sporting events, vibrant night life and many tourist attractions, Montréal has become a hub for several industries such as artificial intelligence and emerging technologies. The city has also experienced a boom in large-scale real estate projects and upscale constructions, particularly in the downtown core. More than ever, Montréal is attracting visitors from all over the world and welcoming them in style.

 

Palais des congrès © Eva Blue

 

Montréal Complètement Cirque © Eva Blue

 

The Biodôme © Daphné Caron

 

Skating in Parc La Fontaine © Freddy Arciniegas

 

Orchestre symphonique de Montréal © Antoine Saito

 

Visit to the Montreal Museum of Fine Arts © Eva Blue

 

Les Enfants Terribles restaurant, at the top of Place Ville Marie © Eva Blue

 

The Jacques Cartier Bridge © Eva Blue

 

Les Francos de Montréal © Eva Blue

 

Murale of Leonard Cohen © Olivier Bousquet

 

Farine Five Roses © Richard Duret

 

Jardin Botanique © Michel Tremblay

 

Toqué! Restaurant © Benedicte Brocard

 

Chef Jérôme Ferrer of Europea Restaurant © Restaurant Europea

 

Saint Joseph’s Oratory of Mont-Royal © Saint Joseph’s Oratory of Mont-Royal

 

Parc Jean-Drapeau © André Pichette

 

Paddleboard at Parc Jean-Drapeau © Eva Blue

 

BIXI on McGill College Avenue © Eva Blue

 

The Montréal Observation Wheel and the Biosphere © Eva Blue

 

Our warmest thanks to Tourisme Montréal for its invaluable cooperation.

 

Text: Diane Stehle

Cover: © Eva Blue

Warmer weather calls for light and refreshing meals. Four of top chefs—Kevin Ramasawmy from Bar George, Olivier Vigneault from Jatoba, João Dias from Ferreira Café and Patrick Bermand from Restaurant Patrick Bermand— will be sharing their secrets behind some of their delicious recipes that you can try at home. Treat yourself or your friends with a home-cooked meal. Bon appétit and have a wonderful summer!

 


BG tartare

Chef Kevin Ramasawmy’s recipe  |  Restaurant Bar George

Serves six

Dressing

  • 1 Tbsp (15 ml) gherkin, chopped
  • 1 Tbsp (15 ml) capers, chopped
  • 2 Tbsp (30 ml) Dijon
  • 1 Tbsp (15 ml) Worcestershire sauce
  • 1 tsp Tabasco
  • Salt and black pepper to taste
  • 3 Tbsp (45 ml) olive oil

Beef

  • 14 oz (400 g) beef tenderloin or top round
  • 1 shallot, finely chopped
  • 1 egg yolk
  • 3 Tbsp of a mix of flat parsley, dill and tarragon, chopped

Oyster mayo

  • 3 fresh oysters
  • 2 Tbsp Dijon
  • 1 Tbsp white vinegar or lemon juice
  • 100 ml vegetable oil
  • 50 ml rapeseed oil

FOR THE OYSTER MAYO

Put the oysters, mustard and lemon juice or vinegar in a small jar and blend with a hand mixer, adding the oil slowly like a classic mayonnaise.

PREPARATION

  1. In a bowl, combine all the dressing ingredients. Season with salt and pepper. Set aside.
  2. Use a knife to finely chop the beef.
  3. In a bowl over ice (very important to keep it ice cold at all times), combine the dressing, beef, shallots, egg yolk and herbs. Adjust the seasoning.
  4. Serve cold with crackers or toasted bread with some dots of oyster mayo. For an elegant presentation, use a cookie cutter or a clean tin can open at both ends. Garnish with capers and baby radishes, if desired.

 


Beef Tataki

Chef Olivier Vigneault’s recipe  |  Restaurant Jatoba

Tataki

  • 500 g AAA filet mignon
  • 250 ml sesame oil
  • 1 pack enoki mushrooms
  • 1/4 cup black quinoa
  • 1 bunch green onions
  • Truffled dwarf peaches
  • 125 ml Nanami Togarashi or Cajun spices

Mini Green Bean Salad

  • 200 g extra fine green beans, cut diagonally
  • 1 Tbsp French shallots, chopped
  • 2 Tbsp chives
  • A dash of olive oil
  • 2 Tbsp ice wine vinegar

Sauce

  • 165 ml soy sauce
  • 300 ml water
  • 5 Tbsp sugar
  • 12 g bonito flakes

PREPARATION

  1. Blanch quinoa for 18 to 20 minutes. Spread on a baking sheet then dehydrate in the oven at 200°F for 6 to 8 hours. Fry in smoking oil.
  2. Coat filet mignon in Nanami Togarashi or Cajun spices. Sear in smoking sesame oil for 1 to 2 minutes on each side, then refrigerate.
  3. Blanch extra fine green beans in boiling water. Salt, then cool. Slice thinly, season with fleur de sel, pepper, shallots, chives, olive oil and ice wine vinegar.
  4. Bring soy sauce, water and sugar to a boil for 1 minute, then infuse bonito flakes. Strain, then refrigerate. Slice filet very thinly, then serve.

PLATING

  1. Place 6 thin tataki slices at the bottom of the plate.
  2. Place 2 teaspoons of cooked quinoa at the extreme left of the tataki slices, in a straight line.
  3. Place 3 teaspoons of the mini green bean salad on the right side of the tataki, in a straight line.
  4. Top with two bouquets of the enoki mushrooms and four segments of the truffled dwarf peaches. Between each enoki bouquet, place the French shallots, forming a small peak. Lastly, pour a few tablespoons of sauce along the salad.

 


Grilled sardines with roasted peppers and fleur de sel

Chef João Dias’s recipe  |  Restaurant Ferreira Café

Serves four

INGREDIENTS

  • 8 sardines, cleaned and cut into fillets
  • 1 roasted red pepper (preferably on charcoal)
  • 1/4 cup black olives, pitted
  • 8 thin slices of corn bread
  • 8 Tbsp olive oil
  • 1 Tbsp red wine vinegar
  • 1 tsp dried oregano
  • 1 tsp cilantro sprouts
  • 1 bunch of chives
  • Fleur de sel
  • Sea salt
  • Lettuce for garnish

PREPARATION

  1. Dry olives and corn bread in oven at minimum temperature overnight. Once dry, lightly crush in a mortar and set aside.
  2. Bring a pan of water to boil and simmer. Add chives for 1 minute then cool in ice water.
  3. Drain the chives and place in a blender with 3 Tbsp olive oil and fleur de sel. Mix until creamy and set aside.
  4. Remove the skin and seeds of the roasted pepper and cut half into thin slices. Season with olive oil, sea salt, oregano and vinegar. Set aside.
  5. Put the other half of the roasted pepper in the blender with 3 Tbsp olive oil and sea salt. Blend until creamy.
  6. Heat oven to 350°F and place sardine fillets on a layer of fleur de sel in a baking dish.
  7. Bake sardine for 5 minutes.
  8. Place the sardine in a beautiful dish and decorate with lettuce and creamed peppers, the corn bread and olive mixture, creamed chives and coriander sprouts.

 


Salt-Baked Red Snapper

Patrick Bermand’s recipe  |  Restaurant Patrick Bermand

INGREDIENTS

  • 1 700 g red snapper, fresh and gutted
  • 500 g coarse salt
  • 4 egg whites
  • 1/2 lemon
  • 1 spring of fresh thyme
  • 1 bay leaf (optional)
  • Freshly ground salt and pepper

PREPARATION

  • Pour the coarse salt and in a container and incorporate the egg whites. Mix roughly, using your hands.
  • Place the whole red snapper in a baking dish after having scrubbed the inside of the fish with lemon, and stuffed it with the herbs.
  • Cover the fish with the salt and egg white mixture, from head to tail, uniformly and equally.
  • Bake in the oven at 400°F for 25 minutes.
  • Remove the fish from the oven and let it cool for 10 minutes.
  • The coarse salt and egg whites will have formed a crispy shell over the fish. Take a clean dishcloth and place it on the fish, then, using a large spoon, tap the crust, without piercing the shell.
  • Take off skin and delicately remove the fish fillets, discarding the fishbone.

 

Text: Diane Stehle

 

Nestled within the walls of Montréal’s Le Mount Stephen luxury hotel, Bar George celebrates the site’s rich history with delicious, U.K. inspired food. Head Chef Kevin Ramasawmy’s passion and unconventional career path have been fuelled by his exceptional talent and engaging personality. The chef opens up about his journey from the island of Mauritius to downtown Montréal.

 

Your father worked in a hotel-restaurant in Mauritius, where you’re originally from. How did this influence your career choice?

I often went to work with my father. I loved to watch the chefs in the kitchen. I was impressed by their hats and their team spirit. I wanted to do this work from a young age, but at 12 I trained to become a mechanic. I quickly realized that it wasn’t for me! Two years later, I started working on the floor in a beachside bar. The owner opened a nightclub and at 17, I became the youngest manager of that type of establishment on the island.

Tell me how you met Anthony Walsh, Corporate Executive Chef of Oliver & Bonacini restaurants, including Bar George.

After meeting my wife, Caroline, and settling in Montréal in 2004, I slowly worked my way up in different restaurants until I landed a Garde Manger position with Chef Jeff Stirrup. Afterwards, I moved to Toronto in 2011, where I made a life-changing connection: I met Chef Anthony Walsh, at Canoe, one of the best restaurants in Canada at the time. We quickly became friends and I consider him to be a true mentor. Life eventually led us down separate paths, but one day, when I was working in Montréal at Maison Boulud, we ran into each other. He had opened a restaurant in Toronto, and I went to help him. Since 2017, we’ve been together at Bar George.

 

You’ve also worked with Chef Daniel Boulud. What role has he played in your career?

Daniel Boulud has had a huge influence on my career. I worked at his New York restaurant, Daniel, and at Maison Boulud, here in Montréal, for several years. He taught me to make ambitious haute cuisine, and he shared his unique skill set with me. I remember, when I first went to New York, how impressed I was with his passion and expertise. Seeing him at work is what really made me want to become a chef. On top of that, he believed in me.

How would you describe the food at Bar George?

We wanted to pay tribute to Baron George Stephen, who lived in this heritage home. Chef Walsh and I went on a five-day tour of England to get inspired by British cuisine. I can tell you that in those five days we ate enough to last a month! We came back bursting with ideas. These ideas, combined with my approach to vegetables and my interest in local producers, resulted in our current menu. I would say that the food at Bar George is U.K. inspired, and that it’s fresh and inviting. There’s something for everyone. You can opt for something light or to treat yourself to beef Wellington.

What are the restaurant’s signature dishes?

Everyone comes for our beef Wellington—I couldn’t take it off the menu. Our black cod is also a favourite. That dish was inspired by my wife and my mother. It has curry flavours reminiscent of my mother’s cooking and of Mauritius, but it also has a delicious clam sauce that I named “sauce à la Caroline” after my wife! All of our dishes are loaded with vegetables. As for desserts, the whisky pudding is really popular. The baked Alaska is a showstopper; it’s a dessert for two with cognac that we flambé at the table.

Why did you want to become a chef? What does it mean to you?

I think I was born with a passion for cooking. I like that every day I’m rewarded with the satisfaction and pleasure of seeing happy clients. But more than anything, I love the family feeling of the kitchen crew. There are about 30 people working in the Bar George kitchen. We’re an incredible team!

 

www.bargeorge.ca

 

Text: Diane Stehle

Summer is almost here, which means it will soon be time to enjoy a refreshing glass of rosé. LUXE has teamed up with the SAQ to create this list of the best rosés to enjoy with friends or family this summer. Cheers!

 

SPARKLING ROSÉ

Domaine Bergeville Le Rosé Brut 2017

France, 750 ml

SAQ CODE: 13374597

PRICE: $27.85

Raspberry pink in colour, this sparkling wine’s intense bubbles are fine and persistent. Savour a medium nose of red berry flavours along with subtle hints of strawberry, brioche and barley sugar. On the palate, its broad texture precedes a medium finish.

 

ROSÉ CHAMPAGNE

Forget Brimont Premier Cru

France, 750 ml

SAQ CODE: 10845883

PRICE: $54.50

This salmon-pink champagne features floral, red berry and white fruit scents, with irresistible hints of strawberry, apple and almond. Discover its broad texture and persistent finish.

 

ROSÉ WINES

Bastide de la Ciselette Bandol 2017

France, 750 ml
SAQ CODE: 13184056

PRICE: $26.15

This rosé features the Bandol AOC’s typical grape variety, Mourvèdre, and boasts delicate, round and salty flavours right to the finish. Let this wine transport you to the Bandol region as you savour its red, white and passion fruit aromas.

 

 

Vieux Château d’Astros 2018

France, 750 ml

SAQ CODE: 10790843

PRICE: $18.35

The nose opens on a touch of citrus. A hint of kaffir lime leaves and a touch of grapefruit lend this wine its exotic feel. A refreshing mouth, reminiscent of ginger and bitter orange.

 

 

Miraval Côtes de Provence 2017

France, 750 ml

SAQ CODE: 12296988

PRICE: $22.20

This rosé will delight you with its delicate pink hues, fruity aromas and refreshing acidity—not to mention its famous owners, movie stars Angelina Jolie and Brad Pitt!

 

 

 

 

Domaine De La Mordorée La Dame Rousse 2017

France, 750 ml

SAQ CODE: 12376881

PRICE: $31.25

Discover this dry rosé’s assertive notes of strawberry, raspberry, rhubarb and white pepper. On the palate, its broad texture precedes a long finish. The perfect glass of wine to enjoy on a patio this summer.

 

 

Text: Diane Stehle

In each issue of the magazine, Art Intelligentsia’s founder, Dr. Barbara Stehle, introduces you to an artist and a work of art. Art Intelligentsia offers consulting services for all art collectors, from beginners to seasoned collectors.

Todd Murphy: The Courage of Margaret Mead

Time takes another meaning in Todd Murphy’s paintings and art installations. We move into an unknown land, an allegory of all the ones we have lived in. Murphy’s universe is filled with characters somewhat familiar to us, but here represented in unusual ways. Dynamics between objects and subjects may seem otherworldly, or recall a time long forgotten.

 

An impressive painting, The Courage of Margaret Mead portrays a young lady in a white evening dress in the midst of a large silent room. Her back to us, she is looking at a large window display of various bird species. They all seem dead. Tigers and other wild cats surround her. Are they stuffed or alive? They all seem suspended in time, about to emerge from their frozen state.

 

Murphy’s painting depicts a poetic scene, full of questioning. What is Margaret doing in this strange place in the middle of the night? Is this a dream or a piece of our history? A changing nocturnal light adds to the mystery of the space: green near the birds, golden over the cats, lunar on the dress. The composition is geometric, the characters naturalistic, the work glowing.

 

Margaret Mead was a groundbreaking anthropologist. She had an intense and unusual love life. She was as fierce as a woman could ever dream to be. Her last position was at the American Museum of Natural History in New York City, which seems to be the site portrayed in this painting.

 

www.toddmurphy.com

www.artintelligentsia.com

 

Text: Barbara Stehle
Todd Murphy, The Courage of Margaret Mead, 2000, 40.6 x 61 cm © Todd Murphy

In less than ten years, Bota Bota, spa-sur-l’eau, has become an Old Montréal institution. Behind this success is a family full of seasoned entrepreneurs, including Geneviève Emond, President and Co-owner, her father Daniel, Co-owner, her sister Natalie, Vice-President of Customer Experience, and Stéphanie, who contributes her expertise as the owner of another well-known spa, the BALNEA spa in Bromont, even though she is not officially employed by Bota Bota. This is a family success story that is one hundred percent Quebecois.

 

The year is 2008. Daniel Emond, Co-founder of the BALNEA spa in Bromont, and his oldest daughter, Stéphanie, are about to embark on a new project with Emond’s youngest daughter, Geneviève. “We found that what was available in Montréal was not at the same level as what was happening outside the city or in the countryside,” said Geneviève Emond. The father and daughter decided to provide Montrealers with a high-quality urban spa that could be accessed without a car. Very quickly, the proximity of water became an essential prerequisite for the project.

 

From the very beginning, the two partners were interested in the parc des Éclusiers, ideally located with its view over the city, the river and Habitat 67. But construction is not allowed at this location. However, they did find a former showboat that was for sale. “That’s when we got the idea to build a spa on a boat directly overlooking the river,” says Geneviève. Two years later, in December 2010, Bota Bota, spa-sur-l’eau, was born.

 

“Thanks to our team and our outstanding customer service, we are still growing.”

Geneviève Emond, President and Co-owner

 

A refreshing maritime atmosphere

Bota Bota is infused with a unique maritime atmosphere. Visitors get changed in the former engine room and can admire the city from the spa’s five bridges. With twenty or so massage therapy and cosmetic treatment rooms, two floors, a garden dedicated to the water circuit (saunas, steam baths, cold baths), a pool, and several outdoor hot tubs, the spa truly has wonderful facilities. But its success is not only the result of its excellent facilities. “Thanks to our team and our outstanding customer service, we are still growing in our eighth year of operations. And that’s where Natalie, my other sister, plays an important role,” says the young woman.

 

Of course, quality massage services provided by experts trained in techniques from around the world are also part of the spa’s appeal. The result is that customers return, year after year.

 

Beyond the spa: the brand

Over the years, Bota Bota, spa-sur-l’eau, has developed its own online magazine, The Porthole, a blog, and its own events (like free summer yoga classes). More than a spa, it has become a brand focused on well-being and relaxation. “We want to be present in the daily lives of Montrealers to help them live better, but people can’t go to the spa every day. That’s why we developed these additional features,” says Geneviève. As she concludes, “People realize that life is increasingly stressful and are looking for ways to remedy the situation. We help them respond to their needs.”

 

Water Circuit

$40 before 11:00 a.m. during low season
From Monday to Thursday

Meduse Package

  • Layover water circuit
  • 60-minute 4-hand massage
  • Gel manicure

Calypso Package

Monday to Thursday: $326 (for two people)
Any time: $348 (for two people)

  • Water circuit journey
  • 60-minute Swedish massage
  • Tasting plate
  • Glass of wine

 

www.botabota.ca

 

Text: Diane Stehle