Edward F. Nesta

Although the attractive Vivaldi Spa is a relative newcomer on the prestigious Grande Allée Est in Québec, Canada that is lined with elegant old-world mansions, the Béliveau family has been in the Spa business for the past 20 years and has pampering down to a science. Add Sothys Paris line of products in the mix, and it is a most welcome addition.

Executive Chef François Blais of Panache Restaurant at Auberge Saint-Antoine in Québec, Canada shares his recipes for a lovely two-course menu for Mr. Leblond’s Golden Beet and Granny Smith Apple Salad, and Hachis Parmentier – Hare from Québec, which reflects the restaurant’s focus of "French Canadian cuisine with a twist."

Les recettes de Exécutive Chef François Blais de Panache Restaurant à Auberge Saint-Antoine "une cuisine québécois traditionnelle "revisitée" dans Québec, Canada pour Salade de betteraves jaunes de M. Leblond et pommes Granny Smith, vinaigrette au jus de panais et huile de noisette, et Hachis Parmentier de lièvre sauvage du Québec glacéau fromage de chèvre.

Executive Chef Robert Saulnier of Restaurant Le Graffiti in Québec, Canada provides a delicious taste of the restaurant with his recipe for Shrimp and Scallops Fricassée perfumed with Star Anise.

La recette de Exécutive Chef Robert Saulnier de Restaurant Le Graffiti dans Québec, Canada pour Fricassée de Crevettes et Pétoncles au parfum d’anis étoile.

The Spa at Trump Chicago is an attractive 23,000 square foot space located on the 14th floor of the Trump International Hotel & Tower Chicago that combines Spa services, a well-equipped state-of-the-art Health Club where guests exercise with a view of the Chicago skyline, and a 75-foot heated swimming pool where I felt like I was combining exercise with sightseeing as I swam laps on my side and enjoyed the view.

ESPA Aqualina at Acqualina Resort & Spa on the Beach in Sunny Isles Beach, Florida, just minutes north of Miami, should come with the warning, "SPA pampering may become habit forming." Imagine 20,000 attractive square feet where the sensory experience begins when you enter the reception, and continues throughout the Spa journey.

Did you ever wish that you could jet set off to an exotic destination for one perfect day? That is exactly what I did on the inaugural SWISS International Air Lines flight from New York to Zurich, Switzerland. Although the Vernon Duke and E.Y. Harburg song extols the virtues of April in Paris, Zurich in April is wonderful.

Sophisticated travelers have been staying at the Baur au Lac in Zurich, Switzerland, a luxurious grand dame hotel overlooking Lake Zurich since in 1844, and today it is still a sought after Luxury Experience where exceptional service and modern amenities complete its stunning package.

The Rive Gauche Restaurant and Bar at the Baur au Lac in Zurich, Switzerland deftly combines the old and the new with architectural elements from 1844 blending gracefully with the modern that is in perfect harmony with the cuisine of talented Chef Olivier Rais.