|via Architectural Digest|
"Cheryl Tiegs told me, 'I just clicked with you. I don’t know what it is but I felt I could trust you and together we could create something amazing' and that is something that I’ve taken with me for my entire career as the way forward."It worked. He's been working with Cheryl for his entire career and has only added to his impressive roster since. In fact, he designed the home for one of my would-love-the-chance-to-dine-with mentions, Cher, along with Elton John, Tamara Mellon and a celebrity-client list that goes beyond impressive to a mouth-dropping WOW!
Can you share with us one of the most memorable dinner affairs you’ve been to?
I’ve been lucky to attend so many wonderful events and dinners, but surely dinners on the terrace at Elton John and David Furnish’s south of France villa have to be amongst my most favorite. Each meal is served with different china, glassware, and table scape- a visual treat, as much as a culinary one.
Martyn also cherish's his friendship and time spent with client-turned-friend [which seems to be the way it always works with Martyn], Ellen Pompeo, and has graciously shared a favorite summer recipe of his, he got from Ellen after enjoying it during dinner at her home.
Dinner was always a family affair and we were always seated together to share and enjoy the end of day conversation. Sunday lunch was always my favorite and a weekly treat. My parents loved to entertain and always did so with vigor and pride, setting beautiful tables and always serving fresh home-style fair.
Do you prefer to be the guest or the host?
I love the role of both, guest and host. As far as cooking, I prefer to be cooked for! I love to entertain. I am sadly not a good chef, but love to experiment. I do, however, adore setting tables and making dinner scapes.
What makes a great dinner party?
A combination of good food and good conversation is always the best recipe for a memorable dining experience. Fun loving guests with passion for life and all topics fresh and modern. No politics please! …And let’s not forget the wine!
An eclectic mix of guests, with at least one new blood, makes for a great party. I adore small intimate dinners of 6 to 8 over larger affairs. That way you get to talk to all the guests and intermix fully. Laughter is what I hope for. Humor is everything and more delicious than any entrée.” Yes we eat for nourishment, but dining should also be an experience. Dining should be a complete pleasure. It’s the most intimate ritual that creates happiness and contentment.
Do you prefer formal and tie-required or barefoot-in-the-backyard?
I love both, depends on the venue, season and theme. I do adore a good dress up dinner though, especially themed dinners like Murder Night or Halloween.
When you arrive at a dinner party, what is the first thing that you take note of?
The effort of the host to make everything a beautiful feast for the eye and the lighting, which is essential to create a mood. I believe that flowers and candles are vital, but don’t follow any rules.
Never forget candles, plenty of wine, and always, a sense of humor. He has said that everyone should, “make sure to take time out of everyday to laugh. Laughter cures all.” It is clear from watching Million Dollar Decorator and from seeing images like the one below, that Martyn is someone who truly lives this philosophy.
- There should be at least three courses to the meal; four if you want to add a palette cleanser. More than that is overkill.
- Friends are always the vital ingredient to a successful party. The palate, the place…vital too, of course, but secondary to the people you invite.
- Music always, but carefully selected. It should never be too loud or too fast. Ambient, sexy and mood enhancing: Billy holiday, Marvin Gaye, Robyn Thicke, Adele.
- Flowers [or centerpiece] are a must. Only one color per container and what’s fresh and in season always looks the best.
- Dessert? Always! From fresh berries with sorbet to molten chocolate cake and crème anglaise!
Sassicaia is my favorite red or a rich Barolo and for white, I like a simple, soft Pinot Grigio. I love crisp white wines, especially Pinot Grigio and Sancerre. Always Pellegrino served at my table as a palette cleanser. Veuve Cliquot is my favorite everyday champagne choice, Ruinart Rose for special occasions. Before dinner, a good dry martini always wets the appetite, and Pimm’s Cup #1 with cucumber and lemon slices in the summer is delicious.
And after dinner, Chateau D’Yquem is my ultimate dessert! Forget the pudding!
|David Hicks, A Life of Design|
Bon Appetit ~ Sarah