Gaggenau The Magazine

Our aim is to intrigue and inspire you. We will connect you with the people who create stories and conversations through their own innovative products…
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Salvatori Marble
Salvatori Marble
Salvatori Marble
Salvatori is a trailblazer in natural stone and wood. Founded in 1946, the Italian design company has a natural backdrop of the Carrara marble quarries on the Northern Tuscan coast. Now run by third-generation Salvatori's Gabriele and Guido, the pair are continuing the legacy of Salvatori, balancing tradition and innovation while striving for sustainability. #Gaggenau #Salvatori #SalvatoriMarble #Marble #GreenMarble #Tuscany #ItalianMarble #NaturalStone #TuscanCoast #Sustainability #Innovation
the little black book cover features pink flamingos drinking from a pond in front of a statue
The Little Black Book of Milano, Ambience
The Little Black Book, showing you where to experience Milano’s unique culture and soak up the ambience. Curated by Gaggenau. Featuring a leisurely stroll from Indro Montanelli park, down Corso Venezia towards Villa Necchi Campiglio. #Gaggenau #LittleBlackBook #Milano #MilanDesignWeek #Fuorisalone #CityGuide #Ambience
the little black book is written in italian and has an image of someone picking up some food
The Little Black Book of Milano, Appetite
The Little Black Book. Appetite: revealing the lesser known restaurants of Milano, as chosen by those ‘in the know’. Curated by Gaggenau. Featuring Altatto, by Cinzia De Lauri and Sara Nicolosi. “Altatto is a lab, creating a different gastronomic path in vegetarian cuisine.” Anna Morelli. #Gaggenau #LittleBlackBook #Milano #MilanDesignWeek #Fuorisalone #CityGuide #Appetite
the little black book cover for miano architecture
The Little Black Book of Milano, Architecture
The Little Black Book, an insider’s guide to the hidden architectural gems of Milano, new and old. Curated by Gaggenau. Featuring The Fondazione Giangiacomo Feltrinelli by Herzog & de Meuron. This is a corporate building, subverted by inspired architecture. #Gaggenau #LittleBlackBook #Milano #MilanDesignWeek #Fuorisalone #CityGuide #Architecture
Natural Steam
Natural Steam
Natural Steam
Natural Steam
Natural Steam
Natural Steam
Geothermic natural wonders such as hot springs and geysers attract onlookers to experience the explosive bursts of steam and sharp colours they produce. These dramatic shows remind us of the natural wonders around us and beneath our feet. #Gaggenau #GaggenauMagazine #Culture #Steam #Luxury #Geothermic #HotSprings #Geysers #StrokkurGeyser #Iceland #GrandPrismaticSpring #YellowStone #YellowStoneNationalPark #Wyoming #NaturalWonders #Editorial #Geothermic #GeothermicEnergy #GeologicalWonder
a modern kitchen with black cabinets and white counter tops, along with a large window
The Heart of the Home
This Swedish kitchen of a Michelin-starred chef revolves around the Italian marble island. At its centre is the cooktop with integrated ventilation, allowing the creation of incredible cuisine while entertaining guests. Being in the kitchen more often than not, the chef has made sure the entire floor is visible from his viewpoint at the oven or cooktop. #Gaggenau #EdinDzemat #EdinHouse #KitchenInspiration #NordicKitchen #LuxuryHome #LuxuryKitchen #ModernKitchen #Architecture #KitchenDesign
a kitchen counter with bowls on it and a window in the back ground behind it
Clean Lines and Good Taste
The welcoming kitchen of a Michelin-starred chef in Sweden. A simple palette of dark wood and appliances contrasts with the white walls and countertops. The aesthetic is one of clinical functionalism and modernist good taste. #Gaggenau #EdinDzemat #EdinHouse #KitchenInspiration #NordicKitchen #LuxuryHome #KitchenInspo #LuxuryKitchen #LuxuryAppliance #Oven #ModernKitchen #ScandinavianHome #Sweden #Architecture #ModernDesign #Luxury #KitchenAppliance #SwedishHome #MinimalKitchen #KitchenDesign
a large spider sculpture sitting in the middle of a body of water with trees in the background
Magazine | Gaggenau
Wineries are building art collections to rival the best museums, with contemporary sculpture mingling with the vines. At Château La Coste in Provence a nest-like roof, a reflective floating drop and a gargantuan spider unsettle the landscape. These works, by the artists Andy Goldsworthy, Tom Shannon and Louise Bourgeois, were commissioned by the château’s owners Paddy and Mara McKillen, and their curator Daniel Kennedy. Photography by Andrew Pattman.
a large silver object sitting on top of a lush green field next to a tree
Magazine | Gaggenau
Wineries are building art collections to rival the best museums, with contemporary sculpture mingling with the vines. At Château La Coste in Provence a nest-like roof, a reflective floating drop and a gargantuan spider unsettle the landscape. These works, by the artists Andy Goldsworthy, Tom Shannon and Louise Bourgeois, were commissioned by the château’s owners Paddy and Mara McKillen, and their curator Daniel Kennedy. Photography by Andrew Pattman.
a bird's nest filled with lots of twigs
Magazine | Gaggenau
Wineries are building art collections to rival the best museums, with contemporary sculpture mingling with the vines. At Château La Coste in Provence a nest-like roof, a reflective floating drop and a gargantuan spider unsettle the landscape. These works, by the artists Andy Goldsworthy, Tom Shannon and Louise Bourgeois, were commissioned by the château’s owners Paddy and Mara McKillen, and their curator Daniel Kennedy. Photography by Andrew Pattman.
Small-scale producers like Max Bergius are reviving London’s great smokehouse tradition, brought over by Jewish immigrants from Eastern Europe in the 19th century. Now ‘London cure’ Scottish smoked salmon is a protected European food like Stilton cheese, Parma ham or Jamón Ibérico. Bergius only opened his Secret Smokehouse in 2016 but Michelin-starred chef Claude Bosi calls its smoked salmon “the best I’ve ever tasted”. Photography by Ronan Gallagher. Salmon, Cheese, Smokehouse, Stilton Cheese, Chef Claude Bosi, European Food, Chef
Magazine | Gaggenau
Small-scale producers like Max Bergius are reviving London’s great smokehouse tradition, brought over by Jewish immigrants from Eastern Europe in the 19th century. Now ‘London cure’ Scottish smoked salmon is a protected European food like Stilton cheese, Parma ham or Jamón Ibérico. Bergius only opened his Secret Smokehouse in 2016 but Michelin-starred chef Claude Bosi calls its smoked salmon “the best I’ve ever tasted”. Photography by Ronan Gallagher.
a person cutting up salmon on top of a table
Magazine | Gaggenau
Small-scale producers like Max Bergius are reviving London’s great smokehouse tradition, brought over by Jewish immigrants from Eastern Europe in the 19th century. Now ‘London cure’ Scottish smoked salmon is a protected European food like Stilton cheese, Parma ham or Jamón Ibérico. Bergius only opened his Secret Smokehouse in 2016 but Michelin-starred chef Claude Bosi calls its smoked salmon “the best I’ve ever tasted”. Photography by Ronan Gallagher.
a woman standing in front of a store door
Magazine | Gaggenau
Small-scale producers like Max Bergius are reviving London’s great smokehouse tradition, brought over by Jewish immigrants from Eastern Europe in the 19th century. Now ‘London cure’ Scottish smoked salmon is a protected European food like Stilton cheese, Parma ham or Jamón Ibérico. Bergius only opened his Secret Smokehouse in 2016 but Michelin-starred chef Claude Bosi calls its smoked salmon “the best I’ve ever tasted”. Photography by Ronan Gallagher.
three men are talking to each other in front of a table with pictures on it
Magazine | Gaggenau
A new wave of Scandinavian chefs is stirring the imagination of food lovers worldwide. Among them is Jakob Mielcke, executive chef of Mielcke & Hurtigkarl, an ethereal restaurant in the gardens of Copenhagen’s Royal Danish Horticultural Society. He merges the dining room with its surroundings, immersing diners in a multisensory Garden of Eden starting with the aroma of freshly picked herbs and ending with a soundscape of forest creatures. Photography by Jan-Peter Westerman.
hands picking up plants from trays in an outdoor planter area with green leaves
Magazine | Gaggenau
A new wave of Scandinavian chefs is stirring the imagination of food lovers worldwide. Among them is Jakob Mielcke, executive chef of Mielcke & Hurtigkarl, an ethereal restaurant in the gardens of Copenhagen’s Royal Danish Horticultural Society. He merges the dining room with its surroundings, immersing diners in a multisensory Garden of Eden starting with the aroma of freshly picked herbs and ending with a soundscape of forest creatures. Photography by Jan-Peter Westerman.