And there’s nothing more autumnal than the rustic chic table. Think plates edged in 24-carat gold, elegantly swirling vines, solid crystal goblets and feathers from pheasants that tread leaf-strewn paths in the nearby forests.
1a & 1b. Axis & Shards rugs from the Antho10gy collection at Tai Ping.
2. Versailles side chair by Indigo Living.
3. Tablecloth by Garnier-Thiebaut at Heather & March.
4. Salamanque dinner plate by Raynaud; Polka salad and cake plate, fruit saucer, and bread and butter plate by Raynaud; all at Heather & March.
5. Crystal Diamant napkin, ivory Siena napkin and ivory A La Française napkin by Le Jacquard Français, all at Heather & March.
6. Pont aux Choux soup tureen by Gien at Heather & March.
7. Palais Royale hand-painted plate by Raynaud at Heather & March.
8. Le Jardin d’Eden cutlery by Marcels Wanders, and Animaux knife rests, at Christofle.
9. Kawali amber wine glasses and goblets by Christofle.
10. Eye votive in amethyst by Baccarat.
11. Malmaison wine carafe by Christofle.
12. Harcourt Amphora and Harcourt Balustre vase in small and medium by Baccarat.
13. Organic fruit, vegetables and quail eggs at Oliver’s The Delicatessen.
14. Loaf by L’ATELIER de Joël Robuchon – LE SALON DE THÉ.
15. Flower arrangements and decorative feathers by Ellermann Flower Boutique.
16. Magnifying glass by Skultuna at Ellermann Flower Boutique.
LANDMARK MEN, LANDMARK ATRIUM:
17. William Blake: The Drawings for Dante’s Divine Comedy at Kelly & Walsh.
18. Slippers by Bowhill & Elliott at The Armoury.
19. Cane by Abbeyhorn at The Armoury.
20. Scarf by Drake’s at The Armoury.
Photography by Andrew J. Loiterton
Styling by Kate Jones
After several seasons caught up in the intensely innovative world of molecular gastronomy, autumn sees the world’s best chefs shifting gear. The slow food movement celebrates fresh, seasonal fare made from simple, honest ingredients. It’s an approach espoused by the Tuscans, whose cooking methods are centred on such unpretentious produce as tomatoes, basil, pasta, olive oil and parmesan. Yet that’s not to say the food served in this hilly region of Italy is unsophisticated: the Tuscan table can be as complex and challenging as any – both in terms of its flavours and presentation.