Kris Zacuto presents

Amazing opportunity for a refreshed 2 bed 2 bath condo at the sought-after Villa Savona at Playa Vista! The floor plan offers approx 1380 sqft with a central living space highlighting an open feel between the living, dining, and the contemporary kitchen. The large bedrooms are located on opposite sides of the unit, with the primary enjoying a large en suite bath complete with dual sinks, tub, vanity & shower. The cute entryway and office nook provide depth to the layout, and multiple balconies provide access and opportunity for fresh air, entertainment, or relaxing outdoors. With white cabinets and contemporary design throughout, this move-in ready condo at Villa Savona is just a few blocks from Playa Vista Elementary, across the street from the Center Pointe Club and nearby concert park retail/restaurants, The Resort gym and pool, Runway at Playa Vista, Whole Foods, restaurants, shops, and so much more.

Address: 7101 Playa Vista Dr, APT 203, Playa Vista, CA 90094

Price: $998,000

For more information, please contact Kris Zacuto at 310.702.6299 or kris@kriszacuto.com

Kris Zacuto is the exclusive agent representing the Silicon Beach, CA real estate market as a member of the Haute Residence Real Estate Network. View all of his listings here.

The post Kris Zacuto Presents A Contemporary 2 Bed 2 Bath Condo In Playa Vista appeared first on Haute Residence by Haute Living.

David Toutain

Photo Credit: Thai Toutain

Editor's note: This is a guest blog interview post by Haute Residence member KC Martin. 

The idea of a laboratory, a unique space for creative infusion and thoughtful expertise, is what both 2 star Michelin Chef, David Toutain, and world-renown bespoke parfumeur, Blaise Mautin, share in common.

Their recent collaboration for the highly esteemed restaurant ‘David Toutain’  reaches new heights for the ultimate fine dining experience. Taste, texture, ambiance, and smell are all thoughtfully and meticulously redefined in the superlative dining experience at the newly opened ‘David Toutain’, located at 29 Rue Surcouf, 75007 Paris. +33 01.45.50.11.10

Photo Credit: Thai Toutain

David Toutain - Starting in Spain (Mugaritz) then to New York (Corton), and now in Paris, 2 Star Michelin Chef David Toutain expresses the most unique techniques and tastes in his cuisine d’excellence. In 2015, he acquired a first star in the Michelin Guide. In 2017, he was awarded 4 toques by the Gault & Millau guide and a Pudlowski Guide cook election of the year. In 2019, the Michelin Guide awarded him a second star, guaranteeing an exceptional cuisine after being guided as 2nd under chef of 3 Michelin Star, Alain Passard, of L'Arpège (Paris).

Blaise Mautin

Photo Credit: Cecil Mathieu

Blaise Mautin - Blaise Mautin is one of the world’s most exclusive, bespoke perfumers. Based in Paris, with extensive fragrance schooling in Versailles, France, Blaise has spent almost a quarter of a century creating and perfecting the most incredible and elegant fragrances and bath lines for the finest private global clientele and for over 50 of the most exclusive and celebrated 5-star hotels around the world, including in France the exceptional 5-star Arielles Le Château de Versailles Le Grand Contrôle, 5-star Parc Hyatt - Paris Vendôme, 5-star Le Bristol Paris, and 5-star Chateau de la Messardière - St. Tropez.

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The ‘David Toutain’ avant-garde dining experience begins with the Japanese tradition of ‘oshibori’ - a wet hand towel offered to customers and used to clean one’s hands before or after eating - a long-standing part of the hospitality culture in Japan. Cold, damp hand towels perfumed in the restaurant’s bespoke fragrance ‘David Toutain’ created by Mautin are offered upon arrival. Moreover, scented candles of the same bespoke scent are seen and smelled throughout the restaurant, including on the dining tables.

To the right of the entrance, a room awash in soft light opens onto a narrow corridor lined with various jars and display cases. Then, the chef's laboratory appears, like a dispensary, where herbs and condiments take precedence on the shelves. A kitchen laboratory between creation and tasting, this space becomes a gateway into a magical dining experience which is ‘David Toutain’.

Photo Credit: Cecil Mathieu

Q1. Gentlemen, it is such a pleasure to discover this new avenue of a luxury restaurant experience in ‘David Toutain’ (Paris). How did this collaboration come about between you? When was the idea born, and who sought out who?

DT: The idea to have a scent that can be identified with our restaurant had never been found until we met with Blaise Mautin. I met Mr. Mautin through our lawyer, and we just clicked. The experience of the restaurant is always evolving; whether it is on a plate, the design of the restaurant, and down to the simple flower arrangement. We want to give the maximum to our guests, and to our staff. There are many more ideas waiting to blossom, and we stay positive that this will arrive.

BM: I met Chef David Toutain through Chef Pierre Gagnaire’s lawyer, who is a great fan of my work. The experience we all had then was sincerely unique. David came to see me after lunch and we talked about our crafts. It seemed obvious that David was sincerely interested in my field of perfume and the essentials oils that I need to create my fragrances. I invited him to discover my fragrance lab and all of my essentials oils in Paris. This experience and discovery for David was the beginning of this successful first restaurant and fragrance collaboration.

Q2. David, tell me more about the concepts behind putting ‘David Toutain’ together. What are the dining experiences regarding the ingredients, textures, and menus that set ‘David Toutain’ apart from your restaurants in the past, and what is your vision for the experience of ‘David Toutain’ going forward?

DT: It has always been my dream to open my own restaurant. I took a year off after returning from traveling and spending time with my wife and son. I only had about 2 months to find my restaurant and make it work in Paris. The pressure was on and there was only one way, and that was going forward. I had probably visited about 30 restaurants before this restaurant found us. It was actually a restaurant my wife and I passed by a few times when we would take walks around Paris with our son. The dream and imagination had already started, without us knowing it. We imagined the color of the restaurant, the lighting, the guests, the food, the joy. The time was almost up when our broker called us and let us know that this space was available.

The concept of the restaurant is to showcase the seasonal ingredients with tasting menus. This gives us the freedom to create and adjust the menus depending on what is available at the markets and from our purveyors. I respect the past and my cuisine is modern with techniques with herbs and flowers. There is use of butter also, but still in a way that it doesn’t feel heavy. There are many menu products from Normandy, because I am from Normandy, and so I pay respect to it and to all of my experiences from my training and traveling. Now, at this time, I let it go and continue to improve for the guests, my team, and my cuisine.

Q3. Blaise, how long did it take for you to formulate the scent for ‘David Toutain’? What are the head, middle, and base notes that you used? And, what guided you to choose this specific combination of scents for the final bespoke fragrance creation?

BM: ‘David Toutain’ restaurant’s decoration is very pure and delicate. I wanted to present to David a very subtle fragrance based on the white flower fragrance which is a mixture between honeysuckle, rose, and Lily of the valley - the headnotes are based on the work of the honeysuckle flower’s delicate fragrance, the middle note has a hint of rose petals, and the base notes are the bewitching smell of the Lilly of the valley’s scent. Creating this bespoke fragrance took about 2 months.

Q4. David, you have some extraordinary, innovative cooking techniques that you focus on, creating mesmerizing dishes unique to the eye and to tasting such as ‘cucumber caviar’ and ‘smokey creams’, resulting in really unusual textures and tastes. Where do these techniques and flavourings come from, and are they completely your own creations?

DT: Ideas come to me naturally because in my head these flavours, textures, and temperatures work for me. Working with my team and sharing ideas are important aspects also; as are traveling, eating, tasting, experiencing life, and everything else in between. Further, I always remember the foundation of it all which is my grandmother, my mom, and my Normandy roots.

Photo Credit: Thai Toutain

Q5. Blaise, tell us about the idea of using bespoke fragrance candles in the restaurant. The dining public has often been discouraged, especially in Michelin restaurants, for many years from wearing perfumes when dining - sometimes to the point of excluding guests who desire to wear them as to not ‘interfere’ with the restaurant dining experience. The concept of a bespoke restaurant fragrance is a complete turnaround from this thought process. Tell us how embracing the fragrance experience in an exclusive restaurant envelops, rather than hinders, an exclusive dining experience.

BM: This is where I think David is a genius! He wants to give his guests an exclusive avant-garde experience above all from as soon as you arrive until the end when you leave. The idea of integrating fragrance in a Michelin star restaurant is another aspect of David that illustrates his extreme talent and willingness to take risks to achieve an ultimate dining experience at ‘David Toutain’.

The only thing you want to do is to come back to ‘David Toutain’ once you’ve been there. This place is truly amazing and so different from the traditional Michelin star restaurants.

Q6. What are some of the special reactions you’ve received from the dining public since opening ‘David Toutain’? Which one has been your favorite or the most surprising?

DT: It is always nice when the guests come back to our restaurant because that means they truly enjoyed the experience. My cuisine is personal, and to have clients enjoy it and recognise that, I am humbled.

BM: David Toutain’s work is beyond anything you’ve experienced before. I can assure you. I will let him explain the experience you have when you discover the smoky sauce he integrates with the eel and a special sweet wine from Austria. Every dish you experience at ‘David Toutain’ is incredible, and truly a ‘work of art’.

Q7. What are a few of your very favorite menu items at ‘David Toutain’? Please describe the preparation for these and the experience of the texture and taste involved in these dishes.

DT: There are a few classics that always remain on the menu such as the smoked eel, black sesame, and green apple; cauliflower, white chocolate, and coconut. Not a particular favorite of mine, but a dish that my son enjoys very much, is the egg, corn, and caraway seeds dish. This is a simple preparation of egg yolk cooked gently in its shell at 57 Celsius for 20 minutes, a mousse of corn that has been in flambé with whiskey, fresh corn and chive, and a caramel infused with caraway seeds to top it off. There’s a sweet, salt, fresh and different play of temperature and textures, and of course then memories.

BM: Every menu item at ‘David Toutain’ is exquisitely perfect..nothing further.

Q8. David, are the candles or bespoke fragrance available for guests at ‘David Toutain’ to purchase at the restaurant or online? If not, will this be something you’ll be considering in the future?

DT: We would like to share the candles with the guests in the future. It is a work in progress.

Q9. Do you feel that your collaborated bespoke restaurant fragrance trend will set a new precedence in the fine dining industry with other esteemed restaurants eventually following suit?

DT: It is important for me to be me and do what feels right. To work with Blaise Mautin feels very organic and natural, which I love. It is something nice and unique. If other restaurants and chefs want to follow suit, then yes, of course.

BM: David Toutain’s vision no doubt will be a great influence in the future for other gastronomic restaurants, you’ll see.

Q10. In each of your respective fields of haute cuisine and bespoke fragrance, you are both top experts. Please share a secret of your specialty that makes your expertise in it so unique.

DT: It is not a secret, but it is important to know your identity and to just be you, to be the very best of you.

BM: I believe when you put in a great deal of work along with your heart, love, and passion into something, you can move mountains.

The post Exclusive Interview With 2 Star Michelin Chef David Toutain And World-Renown Bespoke Parfumer Blaise Mautin On Their Recent Collaboration Of The Highly Esteemed Restaurant ‘David Toutain’ (Paris, France) appeared first on Haute Residence by Haute Living.

“There is a renaissance happening on the Sunset Strip in LA. The Strip is poised to become a new center of modern luxury in Los Angeles,” - Tina Necrason, Executive Vice President, Residential, Montage International

Pendry Residences is the newest addition to West Hollywood and offers the ultimate experience for exclusive luxury living. Developed in partnership with AECOM Capital, the investment advisor of global infrastructure firm AECOM, and Combined Properties, a full-service real estate firm, the opening of Pendry Residences West Hollywood is the culmination of over $500 million invested in the overall development and brings an unparalleled level of luxury residential living to Los Angeles. Comprised of 40 luxury residences and located next to Pendry West Hollywood, this newest residence was designed by acclaimed Ehrlich Yanai Rhee Chaney Architects (EYRC) with interior design by Martin Brudnizki. 

Photo Credit: Justin Coit

“Situated in a private enclave adjacent to the hotel, 40 private homes epitomize today’s California dream. Terraced along Olive Drive, the Residences offer incredible LA views, exceptional design, and personalized service,” continues Tina Necrason.

Pendry Residences West Hollywood by Montage Hotels & Resorts offers residents one-one-of-a-kind amenities such as a private rooftop pool deck, wine tasting room, garden deck, fitness center, boardroom, and lounge. Residents are also guaranteed the utmost privacy with every home being only accessible by private or semi-private elevators.

Photo Credit: Justin Coit

“Unlike a typical condominium, Pendry Residences West Hollywood was built without interior corridors, allowing each home to be accessed via two private elevators (one passenger and one service) that take the owner from the secure parking garage directly into their individual home providing the utmost in both security and privacy. Visitors enter through a lobby overlooking views of downtown Los Angeles and travel through the lush resident garden park to reach a series of elevator lobbies offering secure access to the individual homes.” Says Steven Ehrlich of Ehrlich Yanai Rhee Chaney Architects (EYRC)

Residents are also given full access to the amenities at the adjacent Pendry West Hollywood which includes several restaurants helmed by legendary two Michelin-star chef Wolfgang Puck, an exclusive membership to The Britely, a private social club, a 24-hour gym, screening room and more.

Photo Credit: Christian Horan Photography

“With polished comfort, personalized service, and a fresh expression of luxury, Pendry Residences West Hollywood by Montage Hotels & Resorts elevates the Sunset Strip to a new level of sophistication for those who call this home.” Says Tina Necrason.

Following a limited pre-completion offering, Pendry Residences West Hollywood is already recognizing significant market placement with over 50 percent of residences in the first release sold, including reaching new real estate pricing benchmarks, exceeding records within Los Angeles luxury condominium offerings. Exceeding records for the highest price per square foot in Los Angeles, two Terrace Estates have been sold at groundbreaking prices, the highest of which sold at over $4,800 per square foot. Terrace estate 706 sold at $13 million, with a PSF over $4,800 and terrace estate 804 sold at $13.3 million, with a PSF of almost $4,500.

For more information on Pendry Residences West Hollywood, please visit their website here: https://pendryresidencesweho.com

The post Pendry Residences West Hollywood Brings A New Level Of Sophistication To The Sunset Strip appeared first on Haute Residence by Haute Living.

Christie’s International Real Estate Seattle presents

This beautiful one-bedroom home within the Four Seasons Private Residences Seattle is a unique opportunity for anyone looking to take advantage of all the Four Seasons amenities as well as the city’s incredible restaurants, shopping, and cultural opportunities. The condominium home has floor-to-ceiling windows with stunning city views, a fireplace, and gorgeous stone and wood finishes.

The kitchen features high-end appliances, sleek black cabinetry, and beautiful granite counters and backsplash. The master bedroom’s en suite bath provides a spa-like experience with its refined travertine tile, deep soaking tub, spacious shower with frameless glass door, and double vanity.

Located in Downtown Seattle, residents enjoy the Four Seasons hallmark service that includes 24-hour concierge, valet, security, room service, fitness center, housekeeping, and an outdoor pool and spa. Come home to your personal resort every day!

For more on this home, visit: https://www.christiesrealestate.com/seattle/sales/detail/617-l-83872-f1571076092/99-union-st-unit-1905-downtown-seattle-seattle-wa-98101

Address: 99 Union St #1905, Seattle, WA 98101

Price: $2,395,000

For more information about luxury properties throughout Washington, please contact Scott Wasner at scottwasner@christiesrealestateseattle.com or 206-910-1410.

Christie’s International Real Estate Seattle is the exclusive brokerage representing the Seattle, WA real estate market as a member of the Haute Residence Real Estate Network. View all of their listings here.

Photo Credit: Christie's International Real Estate Seattle

Photo Credit: Christie's International Real Estate Seattle

Photo Credit: Christie's International Real Estate Seattle

Photo Credit: Christie's International Real Estate Seattle

Photo Credit: Christie's International Real Estate Seattle

The post Christie’s International Real Estate Seattle Presents A Four Seasons Private Residences Home appeared first on Haute Residence by Haute Living.

Kevin Crigger presents

Two bedrooms, three bathrooms, three-story condo townhouse with parking boasts nearly 1,700 sq.ft. of interior space plus an expansive private roof terrace to enjoy. Upgraded with top-end fixtures and finishes, this is a must-see! North of Bloor & west of Dovercourt, T.T.C. It is steps away on Bloor along with numerous restaurants, cafes and local retailers.

Address: 50 Bartlett Ave #Th09, Toronto Ontario, M6H 3E6

Price: $1,597,000

For more information, please contact Kevin Crigger at 416-837-3296 or kevin@kevincrigger.com

Kevin Crigger is the exclusive agent representing the Toronto real estate market as a member of the Haute Residence Real Estate Network. View all of his listings here.

Photo Credit: Alexander Rothe Photo Credit: Alexander Rothe Photo Credit: Alexander Rothe Photo Credit: Alexander Rothe

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Haute Living sat down with Sofio to hear more about revolutionizing architectural design, coining the design/build technique and transforming the House of Blues in a sprawling hotel with one of the top-sounding rooms in Los Angeles.

Acclaimed Designer, John M. Sofio of Built, Inc., Pioneers Design Revolution

Photo Credit: Built, Inc.

John, pioneering a design evolution in Los Angeles, you’ve reconstructed scores of nightclubs and restaurants—reshaping them into iconic spaces. Tell us about this movement.  

We had the opportunity in 2005, and 2006 to work on our first nightclub project called Guy’s Bar, which really set us off in a trajectory of focusing on nightlife as a design concept. From there, we were handed off from client to client. I think one of our strongest suits was that we designed and built the project. We created all of the décor. We delivered projects relatively quickly at a decent price but also with high design.

As President and Founder of Los Angeles-based firm Built, you created the design/build method. How does this approach allow you to better execute projects with consistency?

We wouldn’t do it any other way. The reason for that is when we design something, we start with the client’s overall budget. And then as the designer, we can control the budget because we’ll design into the budget.

What are its design benefits?

The design benefit is the singular thought from the beginning to the end.

Do you see future residential properties using this formula?

Yes, residential is definitely following in the design/build movement. A handful of design/build companies that I know are either an architect who has a partner who is a general contractor or a general contractor who has a draftsman. I’m a designer who builds my own work, and it’s a truthful design/build concept from color, material, furnishings, art objects and architecture. We are exploring that further on our end as well, as we work more and more within the hotel world, like we did with FOUND Hotel Chicago, and most recently the live music venue located in the Pendry Hotel. 

Acclaimed Designer, John M. Sofio of Built, Inc., Pioneers Design Revolution

Photo Credit: Elizabeth Daniels

Transforming iconic restaurants and nightclubs into new concepts with soul, you’ve reshaped destinations that have become staples in the Los Angeles area. Describe the process for reconstructing spaces like STK and Bagatelle into Poppy and Petite Taqueria.  

That’s interesting. That project was specifically tricky because they had different levels that they created for STK and Bagatelle. We stripped down the space back down to its raw bones. We took down the platform, ripped out the bar and started out fresh. A good example of this is where The Peppermint Club is. I built that building, and we did Guy’s Bar there and basically six different venues. Each one was a brand-new version, a brand-new venue. The only way for me to really do something successful there was to strip it down to the studs and start over as a blank space. So, we had six versions of nightlife venues in the same building, and each one was completely different from the last. The key is to move the entry, bar and DJ so there’s no faking it out, and it’s a completely different experience for the guest.

Recently designing The h.wood Group's country club-style sports bar, 40 Love, what project can Los Angeles locals expect to see next?

The one I’m really excited about is we’re replacing the live music venue where the House of Blues was with the Pendry Hotel operated by the Montage Group. In the footprint of the House of Blues, we’re creating a new live music venue for the hotel. We’re really interested in making it the best-sounding room in Los Angeles. The clients have allowed us to explore and punch through the corporate veil of commonality. We’re creating really what we wanted to create there.

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