Charleston Style and Design

FALL 2015

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170 CS D and marble foors. The bed- room's all-white palette was accented with subtle touches of taupe and blush pink, the hotel's signature colors. In terms of amenities, LVMH has defnitely raised the bar. I can imagine the management's planning session: Should we place a mat by the bed at night? Make it a cushion. A safe in the closet? Yes, with a glass- covered, velvet-lined jewelry box inside. Chocolates on the pillow? Pair them with a thermos of exotic tea du jour. Towels for the beach? Don't forget his-and- her canvas totes. Every morning we hurried to the Maison's seaside restau- rant where youthful, attractive servers (called ambassadeurs) offered espresso and fresh juice, then pointed us to a breakfast buffet that included a variety of yogurts, cheeses, cold cuts, breads, cereals and fresh fruit. (We could also order hot items from the kitchen.) The restaurant is adjacent to a pool, bar and deck with places to lounge and sunbathe. This is the epicenter of Cheval Blanc's universe, where as the day progresses, guests move easily from beach to pool to bar to fne dining. No need to put on a coat and tie or cocktail dress for dinner. Still, a woman might be inspired to dress up after watching the weekly sunset fashion show by the pool. As cocktails are served, lovely French models (some from the hotel's staff) sa- shay by in colorful Pucci dresses and bikinis. At night, executive chef Yann Vinsot serves up dishes that are a masterful mix of French tech- niques and world favors. My fresh local lobster was served with rice and enlivened with

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