Editor’s letterTyler Brûlé reveals our plans to bring even more of the Monocle experience to you.
The openerWhy it’s time to kick off your shoes in the office, the drive to ban drive-thrus and some woolly wanderers flocking to Paris.
Building supportCasablanca does a fine line in conserving its colonial architecture but is more inclined to neglect its more recent gems. Meet the duo fighting for modernism.
Front vineWhen Russia annexed Crimea, Ukraine lost its wine-making region. Now its vintners are clinking glasses with the west.
My cabinetIf you’re in charge of policing one of the safest cities in the world, pressure and pride go hand in hand.
Cosy cornerArtist and historian Rachel Schreiber is the new head of the celebrated Parsons School of Design. As she rethinks its role, she finds solace in the New York Public Library.
Salut, Italie!Franco-Italian ties are unusually frosty. How far can drinks, diplomacy and a dancefloor go towards warming relations?
Greasing the wheelsThe latest stop in our series is Tulsa. Despite a slowing trickle of oil money it is rich in creative vision and optimism for the future; now it just needs to get the rest of the world on board.
Politics briefingSweden’s politics festival, anti-Semitism in the European Commission and Austria’s election.
Diplomacy briefingWe talk to Taiwan’s man in London about diplomatic tussles with China, the Swiss build their second-largest embassy and Russia’s backfire in the Baltics.
Defence briefingVietnam’s surprising purchases from the US, and France’s defence exports have a moment.
Cities briefingVictoria’s mayor talks unpopular policies, Ghent transforms its cycling culture and Helsinki goes green.
Moving forwardHow will you get to work in the future? We consider the role that businesses will play and think about some of the potential travel opportunities and pitfalls – not to mention how long it’ll take.
Business briefingA space-saving office, bricks-and-mortar shops for online brands and bringing craft beer to India.
Against the grainOatly CEO Toni Petersson has raised the drink’s profile by revamping its brand, tapping into consumers’ eco-desires and antagonising the dairy industry.
Striking a balanceBeauty and hospitality entrepreneur Cynthia Chua practises what she preaches.
Hive of industrySoundproofed chairs, high ceilings and yellow upholstery have helped Estonian newspaper ‘Aripaev’ turn a factory hall in Tallinn into a modern office for busy bees.
Equal measureA hospitality venture has transformed its fortunes with a work-ethic makeover.
Office politicsThe way we work is changing – and fast. This is leaving business owners and managers with more questions than answers. Does flexible working pay off? How much leave is too much? And how important is sustainability? We speak to the people trying to change the way we work.
Testing timesWhat happens if all commutes are free? Or you make young people do national service? Or even pay people for doing nothing at all? We find out.
All in a day’s workFrom paying your bills to finding your calling, work means many things to many people. But it’s the manner of your approach to the daily grind – your ambitions, your colleagues and your routine – that will define your career. So we’re taking working life to task.
Directors’ cutThe more incendiary the conversation around cultural topics becomes, the more museum directors take on the role of mouthpieces for how society should deal with thorny issues. Four art bosses tell us how they’re making an exhibit of climate change, colonial history, challenging norms and much more besides.
Crowd pleasersAn increasing number of independent media outlets are launching via crowdfunding campaigns. But building on this income while delivering on promises is another challenge; we look at seven ventures playing to the crowd.
The TenAfter the summer’s megafairs, the art scene is chilling out and the centenary of the Bauhaus movement is being marked on small screens and in a new museum. Plus: emo-pop cures all ills, books and films explore the clashes between generations and a familiar face returns to newsstands.
Business senseOrganic grocery chain Alnatura has gone above and beyond to create a smart and healthy office culture in its new HQ.
Aiming highFor Catalans, Gaudí’s Sagrada Família isn’t just a church: it’s an icon of identity and innovation.
Room to breatheWhy the design of this 1960s retreat, promoting modernity while embracing its nature, has stood the test of time.
New waveNorthern Spain has long been overlooked by visitors and entrepreneurs but there’s a glint of revival to be seen in its under-the-radar restaurants and inns. We pack a trunk for a roadtrip to meet the food folk doing things differently.
Food & Drink BriefingFood finds, from a microdistillery in rural Japan to new openings in Ibiza, Vienna and Avignon.
Francis MallmannThe Argentine chef on early inspiration, youthful rebellion, meaty domination and the tyranny of interfering waiters.
Reap what you sewHow can fledgling fashion labels make an impact in the industry? Here’s some inspiration from those who’ve done it.
Fascinating case studyWhy does Japanese luggage firm Ace travel so well? We check in with the CEO for a lesson in product development and diversification.
Fashion BriefingLA’s menswear upstart, an impressive new perfume shop and a beloved designer making a comeback.
The fashion filesAs autumn heads our way, it’s back to the office. Feelgood fabrics and elegant accessories will help you look the part.
In pursuit of perfectionThink that all the best work is done in cities? A chef hitting the heights in a remote Swiss village is proving otherwise.
Take your pickDo you fancy a 19th-century palace in Porto or a 1920s office building in LA? All bases are covered here.
Back to basicsVisit a modern hotel with old-fashioned values that’s housed in a century-old villa.
No big thingWhat do you do when you can’t find a neighbourhood to suit your needs? Make your own.
Best in classHidden inside an imposing townhouse, Graanmarkt 13 is a step ahead of routine retail.
Game onA line-up of beautifully crafted toys and games for some light-hearted respite.
Fête accompliEvery generation the quiet Vaud town of Vevey comes ablaze in a riot of colour, costumery and carousing during its Fête des Vignerons. But the abstemious few must ensure it all runs with Swiss precision.
Food meets future
In 2019, S.Pellegrino, the world’s leading sparkling mineral water, celebrates its 120th anniversary. To mark this special occasion with the gastronomy community, the brand hosted Food Meets Future, a special event included within the programme of the World’s 50 Best Restaurants Awards at the National Gallery in Singapore on 24 June. This year the awards shortlist was extended from 100 to 120 to commemorate S.Pellegrino’s 120th anniversary. The star-studded party took place at Marina Bay Sands. A sparkling sculpture of the famous green bottle took pride of place in the middle of the ballroom, honouring the iconic Italian heritage brand’s 120-year heritage. Leading lights from the culinary world mingled with the future stars of global gastronomy before moving to the Sands theatre to hear the results and honour the overall winner, Argentinian chef Mauro Colagreco’s Mirazur restaurant on the French Riviera. “We will always be rooted around the table,” says Stefano Marini, director of S.Pellegrino’s international business.
S.Pellegrino and the World’s 50 Best Restaurants share a belief that the future of gastronomy requires the community to come together to nurture talent, act responsibly and inclusively, and inspire each other with creativity. The Food Meets Future event, which took place later in the day, was devised to explore four key pillars as the focus for discussion and action to secure the future of gastronomy: inclusion, inspiration, responsibility and talent.
Setting the tone with an impassioned introduction, larger-than-life Italian chef Massimo Bottura kicked off this convivial four-course feast by talking about talent with a panel of illustrious guests: Yannick Alléno, Anne-Sophie Pic, Julien Royer and Garima Arora. Bottura, owner of last year’s best restaurant, Modena’s Osteria Francescana, spoke about feeding talent and stepping back to leave space for this younger generation. True to his word, he and the panel took questions from rising chefs in the audience, including the current holder of S.Pellegrino’s young chef award, Yasuhiro Fujio. How does Bottura spot talent? “I look at the sparkle in their eyes, not their curriculum vitae,” he says.
José Andrés served up the main course: responsibility. The Spanish-American delivered a cooking call to arms in front of a captivated audience about how he came to found World Central Kitchen after his experiences of volunteering in Haiti in the aftermath of the 2010 earthquake. Since then the NGO has been flying into disaster zones with a team of cooks to make meals for those affected. Andrés has subsequently led his team in Puerto Rico, Colombia and Venezuela. “We just show up and start cooking,” says Andrés, whose team of 25,000 volunteers prepared some four million meals in Puerto Rico. “Never wait – when people are hungry they are hungry today, not next week.”
The message of inclusivity in gastronomy reached far beyond the chefs who presented on the da: S.Pellegrino presented a video showing pledges and commitments made by prominent chefs from around the world. “More and more, the new generation of diners are looking for inclusivity, not exclusivity,” says Marini. Achieving gender parity was a popular pledge, as was a commitment to improve the working environment in a kitchen; it’s a notoriously hot and steamy atmosphere. The need to challenge this accepted norm was echoed later that evening when Daniela Soto-Innes of New York’s Mexican-inspired Cosme restaurant (number 23 in this year’s list) picked up the award for the world’s best female chef.
An edible dessert art wall, which perfectly represented S.Pellegrino’s support for creativity and talent, was dreamt up by Singapore-based pastry chef Janice Wong. “Culture is the biggest inspiration for all of my desserts,” says Wong, standing beside her latest creation. As delegates tucked into the food art, Wong’s inspiring creation became a physical representation of how food can bring people together and bring down barriers. “The future of food, for me, is more women chefs – and S.Pellegrino is putting a lot of work into that.”