“La Mère Sophia” is a Japanese company that produces “nori”. One of the fundamental ingredients of the Japanese Cuisine, these dark green leaves are made from a specific variety of dried and pressed seaweed. They are the leaves which are for instance rolled around the “maki”, Japanese rice, fish, and vegetable rolls.

  “La Mère Sophia” has reinvented nori for us living in the West, transforming it into the quintessence of culinary sophistication, a product of “terroir”, tradition and luxury, while helping to protect its most precious resource, the Sea of Japan.

The name “La Mère Sophia” which may surprise with its French words for a Japanese product, has been freely translated from Japanese to French because it represents the very essence of the company’s concept. The President of La Mère Sophia, Sumi Kashima explained, “The Japanese word ‘umi’ means ‘sea’, and also evokes the word ‘mother’, the French word ‘mère’ means mother and contains the letters ‘mer’ which together in French signify ‘sea’. I felt that there was a real connection between the French and the Japanese, the ‘sign’ and the ‘symbol’. For me there is an evident connection between the ocean, the earth and the human body. Just consider that 70 % of the surface of our planet is covered by oceans and then remember that the body of a new born baby also contains 70 % water. It is all connected and this is one of the reasons why I felt that it was important to protect the ocean on the one hand and to produce a healthy food for us on the other hand. In addition, nori is much more than simply a nutritive ingredient. It is also used in cosmetics, and other health products. I like to compare nori to wine, since it too, is a product of ‘terroir’, and tradition, which depends upon the environment, minerality and which is valuated in Japan as a real art, just as wine is in France.”

The art of nori production is indeed down to a traditional savoir faire coupled with state-of-the-art technology. Nori’s growth cycle is from November to April. During summer nori is invisible to the naked eye. When it comes to be, it is in the form of a spore that measures a mere 10 microns. It enters inside a tiny shell in order to protect itself from the summer heat. Today this part of the production, a result of research in biotechnology, takes place in a pool, where temperature, specific gravity, water quality, and light are strictly controlled by the nori masters. In these pools nets are placed into the water, so that the nori spores settle upon them. They are then returned to the sea where the algae start to develop, under the watchful eye of the nori masters. Facing all types of inclement weather the nori masters work literally around the clock, to insure the correct placement of the nets, heightening and lowering them according to the direction and strength of the wind and the angle at which the sunshine is cast onto the sea. In November when the weather is cold and the sea rough, the seaweed will be ready to harvest and the nori masters will have to return again in small boats to pick the precious plants. These duties are repeated several times a day.

  The quality of nori, depends upon the quality of the water, the intensity of the light the wind, rain and temperature. Just as, some “terroirs” for wine, certain areas of the sea are more suited to the production of high quality nori. The most qualitative area is the sea of Ariake, where specific plots have been delimited by nori masters. These “terroirs” like “appellations” in Bordeaux - even better like “climats” in Burgundy - yield nori having different characteristics. Even on this small scale, the sea water changes from one place to the next. The mineral perception is determined in part by the components that are slowly dissolved from mountain rocks and soils, carried to the sea via the rivers.

   Sumi Kashima is environmentally concerned and active in the realm of environmental protection. First of all her seaweeds do not pollute, but rather contribute precious oxygen to the oceans via their photosynthesis. Secondly Ms. Kashima is engaged in profit sharing with various ecological organizations in Japan, responsible for the protection of the ocean and its resources.

   Thus the high-end nori from La Mère Sophia are not only considered among the highest of their class and steeped in tradition, but they are also attributed the Japanese paradox. It is in the Okinawa prefecture, located in the Southernmost region of Japan, where people consume the most seaweed per capita per annum, it is also there where the inhabitants have the longest life expectancy in the world.

   Some of the virtues attributed to seaweed include lowering blood pressure, reducing cholesterol and decreasing the risk of diabetes. Nori is extremely rich in vitamins, minerals and fibre, and per weight contains far more of these healthful substances than do most vegetables.

   For those of us who are unable, unfortunate, or unwilling, depending on how you look at things, to eat “maki”, “temaki” and their likes, five nights a week, it is today entirely possible to integrate nori into one’s Western diet. As mentioned, nori has mineral flavours, which pair extremely well with wines displaying similar characteristics. Also because of the salt level and aromatic complexity, it can be used to freshen up numerous dishes. Its nuanced flavours perfectly season olive oils, butters, cheeses and give an exotic touch to pasta dishes. It also works with fresh ingredients and can be used in salads as a garnish in tomato sauces, in vinaigrettes and will amplify the freshness of citrus fruits.

   La Mère Sophia is currently working with some of the worlds’ top chefs, some of whom have already integrated nori into some of their most delectable delights.

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www.lameresophia.com

Ermenegildo Zegna is a luxury men’s fashion house with a century old tradition, promoting a new trend in fashion “slow luxury”. “Slow luxury” was inspired by “slow food”. Anna Zegna the president of the Zegna foundation and image director of the group explained, “Luxury is evolving into something more authentic and real, blending style with substance. Authentic brand values guided by conscience for the planet are elevating luxury - taking it into a more responsible arena.” The quest for the finest natural fibres dates to 1963 when the house established the Ermenegildo Zegna Trophies. Today the “Vellus Aureum” (“Golden Fleece”) distinction is contended by Australian, New Zealand, and South African producers. Only fleeces with a fineness of under 13.9 microns may be considered for this prestigious accolade. Oasi Cashmere is a new product which Ermenegildo Zegna has developed, according to the slow luxury sustainable standards. This specific Cashmere is an organically dyed pure cashmere yarn, which is coloured with woods, herbs, tea, and nuts. Besides using sustainable methods in the production of their own fabrics, the Zegna family group, also founded the Zegna Foundation, that applies its approach by promoting the idea of self-sustainable development with both local and international organizations. Anna Zegna concludes, “The only global solution to our future is one lead by the individual and the family. Every action is interwoven and has a reaction, and through our actions we can all make a difference.”

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www.zegna.com

This initiative of Sonu and Eva Shivdasani was created in 1995. Through their eco-luxurious hotel group, Eva and Sonu promote a new approach of luxurious travelling in respect of the nature and the environment. Their brand Six Senses Resorts and Spas regroups a huge array of hotels and spa resorts and luxurious villas and hideaways, all responding to the strictest ecological criteria of sustainability.
The Parisan Palace Fouquet’s Barrière is the first major hotel in the city of lights to “go green”. They have launched a new concept of sustainable luxury which is integrated into the services they propose to their guests. Lexus Hybrid limousines and e-Solex electric scooters are two of the secrets that the hotel has to share with its guests.

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www.sixsenses.com

Fouquet’s Barrière has launched a new concept of sustainable luxury which they have developed through several services offered by the hotel group. In 1935 François André, the founder of Lucien Barrière Hotels and Casinos invented the concept of offering apples designed with the coats of arms of his hotels. Today’s Fouquet’s apple pays homage to François André and to nature itself. An original eco-luxurious innovation at the Fouquet’s is the “e-Solex” scooters, electrically driven vehicles designed by Italian star designer Pininfarina. The “chic” black Solex are at the disposition of Fouquet’s clients who wish to discover Paris, French style “à la mobylette” and in an environmentally friendly way. Also the Fouquet’s has invested in a new fleet of limousines, the brand new Lexus 600h hybrid. One of the Lexus innovations is that the car does not lose energy when breaking as the energy transformed into heat is recycled for uploading by the car’s electric batteries. A miracle of eco-friendly technology.

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www.fouquets-barriere.com

The Tesla Roadster is a 2-seater faster than a Porsche 911 or an Audi R8. It clocks 0 to 100 kilometres per hour in 3.8 seconds. The difference? It's all-electric. This makes it 6 times more efficient than conventional sports cars, it can be driven more than 340 kilometres on one charge. It fully recharges faster than some mobile phones or digital cameras - in a mere 3.5 hours. Tesla Motors' goal is to produce increasingly affordable cars to mainstream buyers thereby driving down the cost of electric vehicles. Its costs is situated at 95,000 € in France, a price comparable to high-end classic combustion engine sports cars. It is a true luxury to own one of these vehicles because they are rare. In 2009 only 250 cars were produced for Europe and currently there is a five month waiting list.

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www.telsamotors.com

Purity and delicacy of lines have guided the hands of its designers to create a completely innovative new vehicle. The Smera is neither car nor motorcycle. It’s a sleek vehicle that measures 2.50 meters long and only 86 centimetres wide. It drives like a motorbike, yet the driver and the passenger are comfortably inside, protected from the traffic and bad weather. And the “green” element? The Smera has been entirely electric since even before pencil hit paper at the drawing board. Therefore all combustion engine drivers who instead drive a Smera take much weight off their carbon footprint by lowering their CO2 emissions.

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www.lumeneo.fr

A brand concept created by Erwan Le Louer and Julie Hasson, JEL applies rules of sustainability and ethical responsibility to the extraction of pure gold. This approach means that the environment surrounding the gold mines in Colombia is protected. It also means ethical working conditions for the workers. For the best extraction the company has initiated the “Green Gold” initiative. This will mean they extract the gold in a traditional and manual way, without using chemical products. The first limited edition of JEL jewellery was created by Laurence Clafat, a renowned jewel designer of Paris’ famous Place de Vendôme. The JEL jewels are the ideal gift for those who love beautiful jewellery and prefer to sleep with a clear conscience.

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ANDREA is the first award-winning designed air filter capable of absorbing toxic gases, such as formaldehyde, from home and office environments through the natural absorptive and metabolic properties of living plants. ANDREA was invented by French designer Mathieu Lehanneur with Harvard professor David Edwards as part of an unusual art and science experiment in 2007. Mathieu Lehanneur’s early work focused on the design of medical objects aimed to improve patient compliance to medications. Lehanneur’s designs appear in the permanent collections of FRAC Ile de France, MoMA New York City, and MoMA San Francisco. David Edwards is a scientist, writer and founder of Le Laboratoire. He also retains a faculty position at Harvard University, where he teaches idea development in the arts and sciences.

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www.andreaair.com

Fashion makes people dream. On a global scale, the fashion industry is first and foremost a huge market and an economic driving force for job and wealth creation. This prosperity can and should in turn become the catalyst for sustainable development and social justice. It is towards this very goal that “Ethical Fashion Show” strives since 2004. For the sixth year running the organizers have brought together designers from the world over whom all share the same goal: designing cutting-edge fashion which strives for a better world, a world which respects humanity, the environment, and the skills inherent to each culture.

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www.ethicalfashionshow.com

Head chef of the La Sinfonia restaurant, Giacomo Gaspari presents a reinvented and definitively simple cuisine, dedicated to well-being. It is a natural cuisine where art is united with know-how and nutritional balance. Chef Giacomo Gaspari explained, “We try to mix and balance what your body needs, with flavour and a magic touch. Our food has to be tasted and ‘breathed’.” Chef Gaspari loves to be able to offer tailor made cuisine, as a beautiful garment is designed to fit every line and curve, thus a little information is required on the tastes and preferences so that they can be better served. A short questionnaire is used to grasp the person’s characteristics and to find his corresponding Ayurvedic Dosha: Vata, Pita, or Kapha. To obtain complete nutritional harmony it is important to follow the exact indications of one’s Dosha. After studying the data, he is able to collect the ingredients and design a healthy menu. After exhaustive studies of the science of nutrition and the relationship between smell, perfume, and flavour, Chef Giacomo approach combines the characteristics of water, proteins, and calorific demand whilst bearing in mind the Ayurvedic Culture. At the base of his research is the balance between mind, body, and healthy living.

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www.townhousegalleria.it