Revolutionising travel as we know it, meet the world’s first wandering hotel

The definition of a hotel goes something like this: an establishment providing accommodation, meals, and other services for travellers and tourists. It’s generally regarded as a home away from home, a bricks-and-mortar haven where one can forget the gripes of life if only for a brief moment. Except, now, there’s a new project that has arisen, and it’s defining the term anew. 700,000 Heures, a whimsical concept birthed by owner, founder and enfant terrible of the hospitality industry Thierry Teyssier, is the first wandering hotel in the world. Rather than having a permanent address, the experience shifts from one unique location to another across all corners of the globe. Where one month might see the concept housed in a historical diamond-mining town, close to the sand dunes of Northeastern Brazil, another might see it nestled in a floating home on Cambodia’s Tonlé Sap lake. 

The name, Teyssier tells me, translates to 700,000 hours in French, his mother tongue, and refers to the average number of hours we humans spend on earth. It’s a gentle reminder that our time spent baring this mortal coil is finite, and while that might seem macabre, he’s simply alluding to the idea that perhaps we should be spending our limited hours more wisely. Or, as Teyssier himself phrases it, instead of “trying to add some years to our lives,” we should be “adding more life to our years.” 

The concept was introduced last September, with a soft launch in a small town located south of Puglia, in Salento, Italy. It was housed in a 19th Century palace surrounded by sprawling gardens, wild beaches and olive groves and, aside from the ever-changing destination, the concept for each succeeding trip has remained the same. Each daily itinerary is designed to immerse guests into the local food scene, landscapes and culture, by compiling their personal requests alongside a selection of activities and surprises initiated by Teyssier and his team. “In Salento,” he reminisces, guests were whisked off to “enjoy breakfast in a cave in front of the ocean,” before being surprised with “a day trip to pick sea urchins with the local fisherman.” On another day, Teyssier procured a classic Cinquecento and carted his assortment of travellers to the local, traditional villages, where they explored and indulged in special tastings of olive oil and wine. No matter the environs, Teyssier assures, each excursion he curates focuses on giving guests a local and immersive experience that is entirely unique.

Part hotelier, part master of ceremonies, part travel companion, Teyssier’s approach is definitely that of the hands-on variety. Each mise en scène is his personal creation, brought to life with the help of a collection of sleek leather and canvas steamer trunks. Despite impersonating modest picnic chests, the trunks, a TARDIS of sorts, actually open to reveal portable seats, tables, beds, cocktail bars, kitchen facilities and camp toilets and showers. This means that, when Teyssier isn’t reimagining or refitting a rented property, he is able to set up his wandering hotel anywhere in the world that he deems hospitable, be that a secluded beach, the top of a mountain, a cave overlooking crashing waves or a shack, nestled in the midst of lush jungle.

Owner and founder Thierry Teyssier

With 700,000 Heures Teyssier is gaining a reputation as a fresh disruptor in his field, but he’s no stranger to the hospitality scene. He first cut his teeth with Dar Ahlam, a hotel found tucked amongst the Jurassic peaks of Morocco’s Atlas mountains. Since it opened in 2002, Dar Ahlam has become renowned for its unconventional approach to hosting. The hotel famously has no restaurant, instead, guests are transported to numerous surprise dining settings that have been immaculately staged by Teyssier and his team. It was a revolutionary take on the travel experience but for Teyssier, it was only the beginning, and he explains that, with 700,000 Heures, he felt the need to go further. “I wanted to work with non-professional people to create a new way of hospitality,” he explains, describing how he recruits his staff locally, gives them training at Dar Ahlam, and keeps them for the duration of each trip before releasing them with a fresh, coveted set of hospitality skills and experience. “I also,” he continues, “wanted to create a better relationship with my guests,” by welcoming them to different spots around the world instead of convincing them, each year, to come back to his same space in Morocco. That way, step-by-step he becomes acquainted with his guests on a more personal level, which not only makes it easier for him to curate an adventure beyond their expectations, but it also helps makes it easier, he says, for him to surprise them. 

To book a 700,000 Heures stay, guests must first become members of what he describes as his “Cercle des Amazirs,” which requires a one-off entrance fee, beginning at €2,000 (roughly NZD$3,500) and an annual fee of €500, (around NZD$900), all of which serves as a deposit for the next stay. 

As far as the future of 700,000 Heures goes, this December, the nomadic hotel will be located in a private apartment in Place Vendôme, so guests can experience the magic of Paris during the festive season. Next year, the concept will transport guests to Japan, setting up temporary residence in a temple in a Southern Osaka settlement before relocating to a traditional home in a fisherman’s village. To divulge any more would spoil the surprises that the concept has become so renowned for and so, instead of pressuring him further, as our interview came to a close there was only one question left to pose. Will Teyssier bring 700,000 Heures to New Zealand? “I would love to!” he exclaims, “a few friends of mine are from New Zealand and we talk frequently about it.” All he needs, he explains, is some local intel to help him get the ball rolling. So if anyone knows of the ideal location for one travel genius and a large collection of luxurious steamer trunks to set up shop for a few months, be sure to get in touch. Without a shadow of a doubt, a 700,000 Heures experience in New Zealand would be one worthy of the travel pages.

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Masu by Nic Watt

Embrace the quintessential taste of summer with these delicious raw dishes

Masu by Nic Watt
The sashimi-to-salad ratio is on point in Masu’s kingfish dish. Fresh slices of sashimi surround a heaped centrepiece of greens, while a beautiful yuzu truffle dressing adds the perfect finishing touch. 

Euro Bar & Restaurant
The Yellowtail kingfish crudo adorned with mandarin, finger lime and fried lavosh offers a variety of flavours from zesty tang to subtle sweetness. This dish is a staple on Euro’s menu for obvious reasons — it’s light, refreshing, and absolutely delicious.

Hello Beasty
Using a hint of tongue-numbing Sichuan spice alongside the freshness of its tuna sashimi, Hello Beasty isn’t afraid of going against the norm when it comes to flavour. Its invigorating raw dish is finished with pickled radish, avocado purée and nori crackers.

Ostro
This dish starts with a layer of light labneh, on top of which is placed large pieces of succulent Big Glory Bay Salmon. But it’s the addition of a carrot and ginger granite that really steps things up a notch. Served with semi-sour pickled daikon radish and carrot, as well as salmon caviar will ensure mouth-watering bursts in every bite.

Gastronomy

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Sophisticated but unique, this home exemplifies the new contemporary aesthetic

Interior designer, Tamsin Johnson is particularly skilled at marrying typically-contrasting ideas in the homes she furnishes, so that they end up warm, welcoming and above all, individual. Part of this comes down to the eye she has for unique, standout pieces, as well as the way she tempers her quirky edge with a persistent, underlying sophistication. This Edgecliff Road home in Sydney’s Eastern suburbs showcases Johnson’s skills in full flight. Its pared-back foundations — light timber floors, white walls and travertine — have been layered with jewel-like tones and sumptuous textures, so that the monochromatic base is given dimension and imbued with feeling.

It exemplifies the way mid-20th-Century design is staking its claim in the contemporary home — the sculptural notes and kooky tones that defined the original aesthetic reimagined as a kind of new-school ‘kitsch’ (minus the cringe). From the graphic touches (on the downstairs bathroom wallpaper, for example) to the full-length Ultrafragola mirror — the original of which was designed by Ettore Sottsass in 1970 — there is a pervasive nod to bygone eras that weaves its way through the whole home, evoking a sense of nostalgia that draws you in and takes you back.

What makes this house so good, however, is the way Johnson doesn’t let design get in the way of creating liveable spaces. And given that this was a project for a family with young children, the home had to be practical. As such, the beauty of it really lies in the clever way Johnson has accessorised — focusing on simple accents done well, and aiming for maximum impact.

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Bucket list: 9 incredible restaurants you need to try before you die

Eleven Madison Park, New York
With three Michelin stars and incredible views over Madison Square Park, this fine-dining stalwart is a New York institution and now, having recently undergone a full renovation, is better than ever before.

NOMA 2.0, Copenhagen
From renowned chef René Redzepi, Noma 2.0 is the continuation of his original restaurant that revolutionised Scandinavian cuisine. Its hyper-seasonal menu is constantly changing, which means that no two visits will ever be the same. 

Sukiyabashi Jiro, Tokyo
Widely touted as the best sushi restaurant in the world, this understated spot in Ginza, Tokyo has seen the likes of Former US President Barack Obama perch up at its bar, eagerly awaiting sushi master Jiro Ono’s offering. 

Mugaritz, San Sebastián
It’s been around for over 20 years, but age has not wearied Mugaritz. This innovative, avant-garde establishment is still regularly named among the world’s best for its ever-changing, 20 to 30-course menus that challenge conventional thought and offer a creative dining experience unlike anything else. 

The Fat Duck, Berkshire
Putting the term ‘molecular gastronomy’ firmly in the modern lexicon, Heston Blumenthal’s iconic restaurant pioneered innovative culinary movements like multi-sensory cooking, food pairing and flavour encapsulation and continues to be one of the most influential restaurants in the world.

Sketch, London
If you haven’t yet been to Sketch, you’ll have likely seen it on Instagram. Housed in a historic Georgian townhouse, it features multiple dining rooms and bars, (although The Gallery with its powder-pink scheme is the most recognisable), and offers a diverse range of spectacular food options. 

Alinea, Chicago
A touch of nostalgia is what makes the dishes at Alinea stand out from the fine-dining fare one might expect. Head Chef and Owner, Grant Achatz has established himself as a pioneer in modern, creative gastronomy, and continues to delight and bewilder his diners with dishes that elicit real emotion.

Attica, Melbourne
Named in the world’s best restaurants since 2010, this innovative fine-dining institution (ironically started and run by Kiwi Ben Shewry) is a testament to antipodean tastes and serves its outstanding dishes in a disarmingly casual and approachable way. 

Central, Lima
Showcasing Peru’s biodiversity, Central’s menu is designed to take diners on a journey through the country’s various landscapes. Head Chef and Owner, Virgilio Martínez Véliz experiments with little-known and underused indigenous ingredients, integrating them into his dishes in a seamless and fascinating way.

Gastronomy

MoVida’s Frank Camorra is hosting an exceptional evening of delicious food & fine wine — and we’ve got a table for six to giveaway
May Dining Guide: The most delicious foodie events happening in Auckland this month
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Lamington from Catroux

From lamingtons to cream buns — we round up our favourite nostalgic cabinet treats

Much like the French with their flaky croissants and fluffy baguettes, we too have a plethora of baked goods that are quintessentially Kiwi. Conjuring up childhood memories of stopping in small town tearooms while on never-ending family road trips, these baked delights are sure to bring the nostalgia in spades this summer. Meet the heroes of the food cabinet that are worth making a pit-stop for.

Lamington from Catroux
While this retro sponge cake might be less prevalent now as opposed to say, 20 years ago, the lamington is still an undeniable classic and can be enjoyed in all its glory at Catroux. Coated in chocolate or raspberry icing crafted from jelly and rolled in shredded coconut, the moist morsels of cake are served with a mandatory side of whipped cream.

Rocky Road Slice from Ripe Deli
The classic rocky road slice was made for the sweet tooth who wants a bit of everything and Ripe Deli’s version is one of the best we’ve ever tried. With crunchy biscuits and chocolate icing slathered on top, this slice takes the rocky road of old to a whole new level.

Rocky Road Slice from Ripe Deli

Caramel Slice from The Mustard Kitchen
Seeing a layer of indulgent caramel set between a buttery biscuit base and sweet, crunchy chocolate top, the caramel slice is a quintessential treat. The Mustard Kitchen’s version is made with a dense chocolate base and a thicker layer of caramel, making it (in our opinion), one of the best in Auckland.

Caramel Slice from The Mustard Kitchen

Cream Bun from Hare and the Turtle
A genius creation that guarantees the perfect ratio of dough to cream, this is more than just your regular filled doughnut. In fact, it isn’t a doughnut at all. It’s a cream bun and it doesn’t get much better than Hare and the Turtle’s iteration — soft, sweet and lined with house-made rhubarb jam.

Cream Bun from Hare and the Turtle

Mince and Cheese Pie from Table Talk
The humble meat pie is arguably the most iconic Kiwi cabinet food. And although there are many versions served at bakeries, dairies and cafes around the country, Table Talk’s pie is one of the tastiest, thanks to its flaky, golden crust encasing a succulent filling of piping-hot meat and melted cheese. 

Mince and Cheese Pie from Table Talk

Cheese Scone from Fort Greene
Despite the fact that scones can often turn out hard and dry, Fort Greene’s cheese versions are quite the opposite. These fluffy morsels are scrumptious on their own, but we recommend giving them a couple of minutes in the toaster and serving with lashings of butter.

Cheese Scone from Fort Greene

Cinnamon Scroll from Baby
Layer upon layer of soft pastry and caramelised cinnamon sugar make the cinnamon scrolls served at Baby the gifts that keep on giving. The sweet flaky wheels are made even more delightful when dunked in coffee.

Cinnamon Scroll from Baby

Gastronomy

MoVida’s Frank Camorra is hosting an exceptional evening of delicious food & fine wine — and we’ve got a table for six to giveaway
May Dining Guide: The most delicious foodie events happening in Auckland this month
Toast Friday’s arrival with a Power Lunch at Jervois Steak House