Tim Berresheim, one of our most important protagonists of contemporaneous computer-generated art, has designed a »BULL & BEAR« piece of artwork for Creutz & Partners.
TIM BERRESHEIM - »BULL & BEAR« FOR CREUTZ & PARTNERS
Tim Berresheim lives and works in Aachen as an artist, a musician, label and project space operator. Berresheim, who has been creating panel paintings by using computers since 2002, now stage-manages the »BULL & BEAR«, the two symbolic figures of financial markets, for Creutz & Partners in a thicket made of banknotes and calendar sheets, which represent time and work. Directional guides as well as key knowledge serve to navigate through the flow of high-frequency financing streams. Within Berresheim’s pictures, which are recreated into photographs, silk screens or computer prints, the scenarios take place in a three-dimensional illusionistic space. The aspect of multidimensionality is also relevant to Berresheim. By means of optical distortions, the readability of the picture is drawn through permanent variances and thus calls into doubt the idea of a final central-perspective view.
Download here the »Tim Berresheim« app and watch how the »BULL & BEAR« artwork comes to live.
French artist Julien Pacaud designed a digital »BULL & BEAR« artwork for Creutz & Partners.
JULIEN PACAUD - »BULL & BEAR« FOR CREUTZ & PARTNERS
Julien Pacaud is a French artist and illustrator living and working in Paris. Pacaud is fascinated by the aesthetic beauty of past epochs and his collages inspire by showcasing antiquated technologies paired with perceptive visions of the future. Many of his illustrations create imaginary spaces that take the viewer on a visual journey through time. His sources of inspiration include geometry, René Magritte and the 1920s, and all are clearly visible in the artwork he has designed for Creutz & Partners. Julien Pacaud has created an imaginative setting in which the stock exchange symbols, the »BULL & BEAR«, appear together in harmony and balance.
Alain Passard, the ***Michelin-starred chef from Paris, casts his spell over Creutz & Partners' invited guests.
THE CULINARY GENIUS ALAIN PASSARD ONCE AGAIN HONOURS THE »VILLA LOUISE« THIS YEAR
Reputed to be one of France’s least pretentious star chefs, his magic touch has earned him the title of undisputed »Vegetable God«. Alain Passard’s gift is his ability to elevate the simplicity of vegetables into a unique culinary experience. We could even say he gives us the gift of »magical vegetables with a rich, dazzling flavour«, a flavour that lingers on the palate and is impossible to forget – and this impression is reinforced by the successful Netflix series »Chef’s Table«. For 21 years now, his Paris restaurant »Arpège« has been awarded the highest honour of three stars by the Michelin Guide. We were honoured to welcome Mr Passard for two days at the »Villa Louise«.
Michelin stars: ***
True to his motto, »driven by simplicity« – he offered our guests his »farm to table« culinary concept.
***MICHELIN-STARRED CHEF GERT DE MANGELEER BACK ONCE AGAIN AT THE »VILLA LOUISE«
From the farm straight to the table – De Mangeleer takes top quality home-grown products, adds a deft touch of subtle finesse and a complete mastery of culinary craftsmanship to create elegant, perfectly balanced dishes. This was a gourmet experience of the highest calibre for our guests. A mere five years after opening his own restaurant »Hertog Jan« in 2005, he had earned himself three Michelin stars. And he continues to deliver on this promise of performance, with creations that showcase his courage and intelligence.
Michelin stars: ***
In a small and exclusive group, Creutz & Partners’ invited guests attended an insightful presentation and enjoyed an exquisite lunch at the »Villa Louise«.
NVST WITH STYLE – CP NVST PRESENTATION – LUNCH CLOWN BAR PARIS
Thomas Deutz, Member of the Board of Directors of Creutz & Partners, provided a clear picture of the classic asset management structures, the C&P Funds investment company and the CP NVST investment plan to the guests.
Following the presentation, Sota Atsumi of the restaurant »Clown Bar« in Paris delighted them with an extraordinary lunch. The Japanese is part of an emerging group of young chefs referred to as »the Japarisiens«. Atsumi has succeeded in reinterpreting French cuisine and adjusting it to the bistronomy trend – a combination of bistro culture and gourmet kitchen – in his own way. Simple dishes, high-quality products and a predilection for breaking the classical norms of haute cuisine, characterise the popular young chef’s cooking style.
The Belgian artist Peter De Potter designed a »BULL & BEAR« artwork for Creutz & Partners.
PETER DE POTTER – »BULL & BEAR« FOR CREUTZ & PARTNERS
Peter De Potter studied at the »Royal Academy of Fine Arts« in Antwerp where he also lives and works today. Between 2001 and 2010, he collaborated with the world-renowned Belgian fashion designer Raf Simons. Through De Potter’s emotive pictures and his advice as a Creative Consultant, the artist contributed significantly to the current success of the label.
It was also Peter De Potter who designed the album cover for »The Life of Pablo«, which was released last year by Kanye West. Since this release, it’s not only the art world who is wondering about the identity of this secretive Belgian. A visual artist who wants to use photography, collage and text to put the main focus on the message – more precisely, how the message settles in the soul. Pictures that are simultaneously honest, raw, emotional and vulnerable.
In a poetic and complex manner, Peter De Potter has now interpreted the rise and fall of the stock market through a typographic production of the »Bull & Bear« symbols.
Sota Atsumi will host an exclusive lunch at the »Villa Louise« on 28.04.2017. On this special occasion, we release a limited number of seats.
Dr. Hans-Georg Häusel, expert in the field of neuromarketing, as well as Emmanuel Renaut, ***Michelin-starred chef from the Savoy Alps, delighted the invited guests.
DR. HANS-GEORG HÄUSEL AND EMMANUEL RENAUT VISIT THE »VILLA LOUISE«
Dr. Hans-Georg Häusel is among the world’s leading experts in the field of management brain research. The renowned author of non-fiction books explained in an accessible and humorous way how motivation and management really work from the brain’s standpoint and what makes for a successful company.
Following the lecture, Emmanuel Renaut, ***Michelin-starred chef at restaurant »Flocons de Sel« in Megève, served the guests an extraordinary gourmet experience. His love of nature and affinity to the mountains enabled him to combine craftsmanship with exceptional enjoyment. Renaut’s cuisine is characterised by its high degree of precision and richness in nuances combined with a masterful use of a wide variety of flavours. It was an honour for us to welcome the holder of the prestigious title »Meilleur Ouvrier de France« at the »Villa Louise«.
Michelin stars: ***
The graphic designer and illustrator Franck Pellegrino created a »Bull & Bear« drawing for Creutz & Partners.
FRANCK PELLEGRINO - »BULL & BEAR« FOR CREUTZ & PARTNERS
Franck Pellegrino was born in Lyon and now lives in Paris. Inspired by Parisian street culture and influenced by both the skateboarding and tattoo scenes, Pellegrino is able to creatively use his typographic motifs to design graffiti, tattoos, clothing and other products. Both elegant and rich in contrast, Pellegrino’s illustrations are often reminiscent of illustrations and font styles from the 1930s. Choosing elements from Art Nouveau and Art Deco, Pellegrino has now crafted Creutz & Partners’ stock exchange symbols »Bull & Bear« in a typographic old school style.
Since 2012, Franck Pellegrino has been part of 'Bleu Noir', the renowned studio dedicated to the art of tattooing in Paris and Biarritz.
Jan Hartwig, top chef in the fast lane, drops into the »Villa Louise«.
CREUTZ & PARTNERS WELCOMES JAN HARTWIG TO THE »VILLA LOUISE«
The **Michelin-starred chef Jan Hartwig from the »Atelier« Restaurant at the Bayerischer Hof hotel in Munich showcased a fusion of new German cuisine and cosmopolitan elegance for our guests. He pursued clear, almost purist lines, allowing any type of food used to develop its own character. The magazine »Der Feinschmecker« recently featured Jan Hartwig as »Chef of the Year 2016«. This award is among other things an acknowledgement of both his rapid rise to success – he was awarded two Michelin stars within an 18 month period – and the creativity of his individual signature.
Michelin stars: **
The multi-award winning design-duo »Studio Job«, Job Smeets and Nynke Tynagel, have designed the »Bull & Bear« symbols for Creutz & Partners.
STUDIO JOB - »BULL & BEAR« for CREUTZ & PARTNERS
In 2000, the Belgian Job Smeets and Nynke Tynagel from the Netherlands founded the design studio »Studio Job«. The graduates of the Design Academy in Eindhoven soon developed their own unique style, which today gains worldwide appreciation. The artistic duo’s work is inspired by the Renaissance. Wonderful ornamentation, punchy symbols and an ironic sense of alienation all characterise Smeets’ and Tynagel’s custom built furniture, objects and cars. Being inspired by the style of the artist M.C. Escher (Holland 1898 – 1972), Studio Job has designed Creutz & Partners’ characteristic symbols, »Bull & Bear« in a playful and clever way. Escher was primarily known for his » impossible objects «, which he used to produce impossible perspectives and optical illusions.
Besides numerous own exhibitions, Studio Job’s works can be seen in the following museums: Victoria & Albert Museum (London), Le Louvre (Paris), Rijksmuseum (Amsterdam), MAD Museum, Museum of Modern Art, Cooper Hewitt Smithsonian Design Museum (New York).
Creutz & Partners announces the start of construction of the new head office in Beiler.
CREUTZ & PARTNERS 3.0
Firmly committed to a conservative approach to protecting and growing your assets, your asset managers and the entire team are looking forward to a new customer-friendly location with an innovative service concept. True to the motto »the ability to be in the right place at the right time«, we know that the choice of location is crucial to our success. We will be able to use this spatial realignment to combine our philosophy with the best possible consultancy in an exclusive atmosphere with a modern infrastructure.
The C&P Funds QuantiX has been rated for the second year running one of the three best funds in the category »Global equity funds« by the »Institut für Vermögensaufbau« (Institute for Asset Accumulation), which analysed a total of 3.709 funds.
FOR THE SECOND YEAR RUNNING: C&P FUNDS QUANTIX RATED »OUTSTANDING«
From a total of 3.709 funds, following an analysis by the »Institut für Vermögensaufbau« (Institute for Asset Accumulation), the C&P Funds QuantiX has been rated one of the three best funds in the category »global equity funds«. This distinction was awarded by the »FONDS professionell« magazine as part of the »Deutscher Fondspreis 2017«. Amongst other things, it was examined whether the fund moved consistently within the scope of its investment universe and if the results achieved are attributable to good decision-making by its management.
Emoji art supplied by EmojiOne
Educational and game-changing: Prof. Dr Richard David Precht clarified the digital revolution and Pierre Gagnaire dished up a magnificent menu.
PROF. DR RICHARD DAVID PRECHT AND MICHELIN STARRED CHEF PIERRE GAGNAIRE HONOUR THE »VILLA LOUISE«
As part of the »Zehn nach Zwölf« (»Ten Past Twelve«) series of events, Prof. Dr Richard David Precht, popular philosopher and publicist, gave a presentation on the subject »Digital Revolution and the Future of Work«. In an entertaining – although sometimes admonishing manner – the philosopher made his audience aware of how the digitisation is spreading through all walks of life and of the consequences this brings with it.
Following the speech, Pierre Gagnaire, godfather of the french avant-garde cuisine and now 50 years in the business, prepared an exquisite lunch. Gagnaire is the proprietor of several restaurants in Paris, London, Las Vegas, Hong Kong and Dubai, among many others. His flagship restaurant »Pierre Gagnaire« in Paris has been the proud holder of 3 Michelin Stars since 1993. As a pioneer of fusion cuisine, the top chef uses his dishes to reflect his great love of culinary art and creates unique compositions to delight both the eye and the palate.
Michelin Stars: ***
In 2017 the „Villa Louise“ will continue to offer an exciting culinary program.
VILLA LOUISE // SEASON 6 // 2017 // THE LINE-UP
In 2017 „Villa Louise“ will continue to offer an exciting and culinary programme.
For more information, please visit our website Villa Louise
Creutz & Partners introduced itself in the course of a presentation and subsequently extended an invitation to lunch together with guest chef Richard van Oostenbrugge.
»THERE AIN’T NO SUCH THING AS A FREE LUNCH« – PRESENTATION BY CREUTZ & PARTNERS - LUNCH BORD’EAU**
Thomas Deutz, Member of the Board of Directors at Creutz & Partners, gave a brief presentation in which he noted the defining characteristics of the company Creutz & Partners and how it has achieved the position it enjoys today.
Richard van Oostenbrugge, Executive Chef at the »Hotel de l’Europe Amsterdam« and the gourmet restaurant »Bord’Eau«, which is situated in the hotel and enjoys the accolade of 2 Michelin stars, then indulged the guests with fantastic moments of gastronomic delight. The Dutchman created an ambitious menu at the »Villa Louise« which exemplified his great love of classic French cuisine and celebrated each individual ingredient as such.
Michelin stars: **
Following a presentation of the newly-launched CP NVST investment plan, Creutz & Partners invited their guests to a dinner featuring the Belgian guest chef Sang-Hoon Degeimbre.
NVST WITH STYLE – A PRESENTATION OF CP NVST FOLLOWED BY A GOURMET DINNER WITH SANG-HOON DEGEIMBRE
NVST WITH STYLE is the catchphrase of the new CP NVST investment plan. Thomas Deutz, Member of the Board of Directors at Creutz & Partners, gave the guests some insights into the global organisation of Creutz & Partners and the development of the CP NVST resulting from these activities.
Afterwards, the Belgian **-starred chef Sang-Hoon Degeimbre captivated the invitees with his culinary creations. Recently honoured as »Chef of the Year 2016« (Gault & Millau) as well as »Restaurateur étranger 2016« (Les Grandes Tables du Monde), Sang- Hoon Degeimbre (L’Air du temps, Liernu) again showcased his extraordinary talent, this time at Villa Louise. A native of South Korea, he is dedicated to the pursuit of harmony through a combination of local products, cutting-edge technology and a relentless passion for new ideas. It was our great pleasure to welcome Sang-Hoon to Villa Louise.
Michelin stars: **
»Private banking: a personalized bank«: this is the title of the article published in the latest Belgian edition of »Paris Match«.
»PARIS MATCH« – REPORT ON THE PRIVATE BANKING WORLD – INTERVIEW WITH MARCEL CREUTZ
»Private banking: a personalized bank«: this is the title of the article published in the latest Belgian edition of »Paris Match«. The magazine asked Marcel Creutz, Chairman of the Board of Directors of Creutz & Partners, to talk about the subject.
»Der Rösler« creates a highly symbolic »Bull & Bear« illustration for Creutz & Partners.
ANDRÉ RÖSLER – »BULL & BEAR«
André Rösler, a member of the »Atelier Remise« illustration studio has now designed an inspired interpretation of the bull and bear markets as part of the art series »Bull & Bear«. Using a melange of various analogue and digital illustration techniques, he has created a humorous composition which is inescapably reminiscent of a maze-like game interface, where both bull and bear are struggling to find their way through the confusing stock market jungle. In addition to his work as an illustrator, designer, painter and director of cartoons, André Rösler is professor of illustration at the University of Würzburg-Schweinfurt.
Sven Elverfeld, ***Michelin-starred chef of Restaurant »Aqua« in Wolfsburg, once again honours the »Villa Louise«.
CLEAR, MODERN AND EXQUISITE – THE CUISINE OF SVEN ELVERFELD
Sven Elverfeld inspires us again with his own style of cooking. Always looking for new flavour combinations, he transforms ordinary and trivial traditional dishes into the highest art of cooking in which he combines simplicity and cleverness by playing with textures and aroma. A delight for our guests!
Sven Elverfeld was awarded the »Koch der Köche 2015« by 100 of the best German chefs in the category »Avantgardist-Innovation and Modern«.
Michelin stars: ***
Peter Goossens, ***Michelin-starred chef at the restaurant »Hof van Cleve« in Kruishoutem, impressed the guests of Creutz & Partners with the elegance of his compositions.
BELGIAN TOP CHEF, PETER GOOSSENS, VISITS THE »VILLA LOUISE«
Belgian top chef Peter Goossens is seen as a great pioneer of the Belgian avant-garde cuisine. With 3 Michelin stars, 19.5 GaultMillau points and the wbpSTARS Award for the Best Restaurant in the World, he is now at the absolute height of his culinary skills. According to Goossens, the secret of his success is a combination of craftsmanship, science and art. We can recognize and savour this trio in each of his puristic and refined dishes. It was a great honour to welcome Peter Goossens to »Villa Louise«.
Michelin stars: ***
In a small and exclusive group, the guests of Creutz & Partners could experience a captivating lecture and a first-class degustation menu.
PROF. DR RICHARD DAVID PRECHT AND CHRISTIAN BAU GIVE A GUEST PERFORMANCE AT »VILLA LOUISE«.
Prof. Dr Richard David Precht, philosopher and publicist, gave a highly instructive lecture about morals, responsibility and values. The best-selling author, well-known from the TV show PRECHT, explained to the guests at »Villa Louise« the ways in which morals and ethos can be anchored in our society and in the economy.
Following the lecture, Christian Bau, ***Michelin-starred chef at »Victor’s Fine Dining« restaurant, prepared a tasteful degustation menu. Inspired by the Japanese cuisine, Christian Bau combined excellent products from around the world into a harmonious and light taste experience full of surprises. It was a pleasure for us to be able to welcome again the chef at »Villa Louise«!
Michelin stars: ***
When a vision becomes an investment in the future.
CP NVST - YOUR INVESTMENT PLAN
Better service, a simplified structure and a higher degree of transparency – these are only three out the seven characteristics which encourage us to create the investment plan CP NVST.
An investment in CP NVST provides you with shares in our funds and you can rely on the strong and active monitor of your assets by Creutz & Partners.
The sixth production of the »Bull & Bear« art series by Creutz & Partners continues with the New York based artist, Paul Hoppe.
PAUL HOPPE - »BULL & BEAR«
Paul Hoppe is considered to be one of the most important American illustrators of our time. In addition to illustrations and editorials for the New York Times, the Wall Street Journal, American Express and Adidas, Paul Hoppe also draws comics and illustrates children’s books. The classic creation of an original drawing on paper is really important to him. Brush, pen, and pencils are part of the creative process from the very beginning. It is only later that the colours in particular are digitally processed. Paul Hoppe has now drawn a thriving bull market followed by the inevitable bear market for Creutz & Partners, set against a New York backdrop. Hoppe was born in Poland and grew up in Germany – his current home is in Brooklyn, where he lives with other artists at the »Pencil Factory«.
Alain Passard, ***Michelin-starred chef at the »Arpège« restaurant in Paris, delighted guests invited by Creutz & Partners on two consecutive days.
ALAIN PASSARD, VISIONARY OF »CUISINE VÉGÉTALE«, HONOURS THE »VILLA LOUISE«.
As well as being said to be one of the best chefs in the world, Passard is also considered an undisputed legend of vegetarian haute cuisine. For now 20 years the Michelin Guide has awarded him the highest distinction of 3 stars every year.
Passard was recently honoured for his life’s work by »The World’s 50 Best Restaurants Academy« when he won »The Diners Club Lifetime Achievement Award 2016«. In the Academy’s global rankings, his restaurant »Arpège« is currently ranked twelfth.
Passard grows the vegetables in his own gardens in the Pays de la Loire and Normandy region using traditional and organic methods. Inspired by the play of colours, the top chef combined his ingredients into an impressionistic symphony and illustrated to the guests present that vegetables do no longer play a supporting role, but rightfully are the star of the show.
Michelin stars: ***
Illustrator Lars Henkel is creating an expressive and multi-facetted work for the »Bull & Bear« art series by Creutz & Partners.
LARS HENKEL - »BULL & BEAR«
Lars Henkel likes playing and experimenting with different styles. Describing his individual style is therefore difficult. Combining illustration, collage and Photoshop, his work shows a love of detail often featuring animal and human bodies. The illustration Henkel is producing for Creutz & Partners likewise shows his preference for overlaying the different elements, thus uniting them in a uniform image.
Born in Rome, Lars Henkel grew up in Bonn. After studying illustration in Aachen, he took a postgraduate course at the Academy of Media Arts in Cologne. Numerous awards and renowned clients such as GEO Magazine, Universal Records, Meret Becker, publisher Die Gestalten Verlag and many others have made Lars Henkel one of the scene’s most successful illustrators.
Gert De Mangeleer, ***Michelin-starred chef at the restaurant »Hertog Jan« in Zedelgem, near Bruges, impressed the guests of Creutz & Partners with a combination of traditional culinary skills and modern cooking techniques.
BELGIAN TOP CHEF, GERT DE MANGELEER, VISITS THE »VILLA LOUISE«
Together with his culinary soul mate and sommelier, Joachim Boudens, De Mangeleer purchased a Flemish farm in 2010, adding a state-of-the-art extension in the process. The result is a location marked by its sustainability, where they can grow their own seasonal fruit and vegetables, allowing them to guarantee the very best high-end products.
Numerous awards, including being named the »Best European Chef of 2014«, 18.5 Gault Millau points and magnificent 3 Michelin stars are proof of De Mangeleer’s remarkable talent.
It was a great pleasure for us to be able to experience the intensely flavoured combination of modern sophistication, superb craftsmanship and excellent products at the »Villa Louise«.
Michelin stars: ***
Invited guests from Creutz & Partners enjoyed an intellectually stimulating lunchtime with culinary magic at the Aachen representative office.
PROF. DR. G. GIGERENZER AND KLAUS ERFORT VISIT THE »VILLA LOUISE«
Prof. Dr. G. Gigerenzer, Director of the »Max Planck Institut für Bildungsforschung« (Institute for Educational Research) and Head of the »Harding Center für Risikokompetenz« (Harding Center for Risk Literacy) in Berlin, gave an impressive presentation on the art of decision-making, dealing with risks and uncertainty and the power of intuition. As an expert in human decision-making, Prof. Dr. G. Gigerenzer has gained worldwide recognition and published numerous books.
After his presentation, guests were served a top-quality gourmet menu. Klaus Erfort, ***starred chef at the »Gästehaus Erfort« restaurant in Saarbrücken, ensured high-end cuisine and provided a meal distinguished by perfectly balanced dishes and intense aromas.
Michelin stars: ***
The illustrator, Frank Höhne, continues the »Bull & Bear« art series for Creutz & Partners.
FRANK HÖHNE - »BULL & BEAR«
With his sometimes childlike and unconventional drawing style, the Berliner-by-choice Frank Höhne is currently one of Germany's most successful illustrators.
Höhne is now presenting his take on the »Bull & Bear« theme in the ink drawing created for Creutz & Partners. His quick, intuitive and spontaneous method of working gives his drawings a special appeal that has come to the attention of major brands such as Nike, BMW, Aveda and many well known magazines and newspapers.
After his visual communication studies, Höhne dedicated himself exclusively to illustration and recently published the book »The Book of Bock« – a visual documentary that demonstrates his unique humour and occasionally naive attitude.
From a total of 3 666 funds, following an analysis by the »Institut für Vermögensaufbau«, the C&P Funds QuantiX has been rated one of the three best funds in the category »Global equity funds«.
C&P FUNDS QUANTIX RATED »OUTSTANDING«
From a total of 3 666 funds, following an analysis by the »Institut für Vermögensaufbau« (Institute for Asset Accumulation), the C&P Funds QuantiX has been rated one of the three best funds in the category »global equity funds«.
This distinction was awarded by the »FONDS professionell« magazine in collaboration with the »Frankfurter Allgemeine Zeitung«, as part of the »Deutscher Fondspreis 2016”. Amongst other things, it was examined whether the fund moved consistently within the scope of its investment universe and if the results achieved are attributable to good decision-making by its management.
The »Bull & Bear« art series for Creutz & Partners continues with a contribution by the photographer Jochen Manz.
JOCHEN MANZ – »BULL & BEAR«
Jochen Manz photographed his take on »Bull & Bear« for Creutz & Partners.
The Pictorialism movement, which emerged towards the end of the 20th century, definitely imbued photography with an artistic character, and it can be seen today in a wide range of styles and genres.
In his two photographs for Creutz & Partners, Manz has chosen the theme of daily life, focusing particularly on the snapshot. Both images are a visualisation of the terms »bullish« and »bearish«, known to us and derived from the stock market.
Jochen Manz studied photography in Dortmund, then started his career working as a freelancer in Cologne, later joining the Rockenfeller & Göbels photographer agency. National and international exhibitions followed by ad campaigns for major brands such as Daimler, Nestlé, L’Oréal, to name a few, rounded out in recent years by a number of special-edition books. His participation in the international Festival of Creativity, the »Cannes Lions« (in 2013), where he was rewarded with the »Grand Prix for Good«, also deserves a special mention.
»Connecting people with space, plate and emotion« is Martyn Meid’s cooking philosophy.
CREUTZ & PARTNERS WELCOMES MARTYN MEID TO »VILLA LOUISE« − CULINARY NEWCOMER FROM LONDON
The newcomer Martyn Meid comes from Lithuania, where he grew up in a small fishing village and has always been influenced by Nordic kitchen techniques. The artistic culinary delights with which he has been spoiling his guests in his restaurant »INK« in London since last year, result from a fusion of Nordic and French cuisine, based on a concept of fresh, seasonal and simple ingredients. André Chiang from the restaurant »André« in Singapore, one of Asia’s best chefs, recently declared it London’s best kept secret.
The restaurant name, reflecting the meaning of the noun »ink«, is also indicative of the intensely colourful character of each dish. Aesthetic compositions that we now had the pleasure to enjoy at »Villa Louise« over the course of an entertaining lunch.
The exceptional culinary talent, Kevin Fehling, creates modern, cosmopolitan gourmet cuisine by blending technical perfection with a wonderfully creative imagination.
KEVIN FEHLING – GERMANY’S YOUNGEST MICHELIN-STARRED CHEF, GIVES A GUEST PERFORMANCE AT THE »VILLA LOUISE«
His recent book »Prodigy« features chapters such as »German Excellence«, »Italian Passion«, »Spanish Avant-garde« and »Japanese Humility«. These are all fundamental attributes of his culinary philosophy.
It has been 2 years since Kevin Fehling paid a visit to Creutz & Partners at the »Villa Louise«, and at that time his creative workplace was the ***Michelin-starred restaurant »La Belle Epoque« in Travemünde. Today, in reference to the motto of the port city, he is creating »culinary art at the Gateway to the World«. Hamburg is where Fehling has just opened his new restaurant »The Table«, bringing the chef’s table concept to Germany and creating quite a stir among the local gourmet scene. With just a single curved table that seats no more than 20, his guests get a front row seat to watch the ***Michelin-starred chef and his team creating their brilliantly arranged dishes.
Precisely this face-to-face contact, Kevin Fehling has now shared with the guests in the open kitchen of the »Villa Louise«. Everybody was delighted by the intense creations resembling miniature works of art with an array of flavours.
Arranged by the peruvian celebrity chef Virgilio Martínez, guests of Creutz & Partners went on a culinary journey from the Andes to the Amazon.
FROM THE ANDES, VIA THE AMAZON TO THE »VILLA LOUISE« - CREUTZ & PARTNERS WELCOMES VIRGILIO MARTÍNEZ
A few weeks ago, Virgilio Martínez was voted 4th place by »The World's 50 Best Restaurants« Academy for his restaurant »Central« in Lima. His two restaurants in London have also been awarded several distinctions, including a Michelin star, since they opened in 2012. With his team of anthropologists and friends, Virgilio Martínez is exploring the culinary culture of Peru. Whether the ingredients were discovered in the jungle, the Pacific or at extreme altitudes, in his menus, Martínez celebrates Peru's biodiversity and understands how to show off the elements obtained from Mother Nature in a modern way. Every course in his tasting menu is attributed to a specific sea level in order to represent the various climatic zones.
Now, it was our time to be won over by this passionate chef, who has been chosen as the best chef of Latin America. With his new Peruvian cuisine, this shooting star has inevitably cooked his way into the hearts and stomachs of all the present guests.
Michelin stars: *
We are pleased to announce the publication of the microsite »Villa Louise« and we would like to invite you to take a look at it.
CREUTZ & PARTNERS LAUNCHES A MICROSITE FOR THE REPRESENTATION »VILLA LOUISE«
The new microsite www.villa-louise.de presents Creutz & Partners’ representation situated in Aachen primarily as a place of delight.
Various top chefs are featured here in an innovative and dynamic way. Whether there have been star cooks, celebrity chefs or young chefs, they all knew how to indulge and inspire the visitors to »Villa Louise« according to all rules of the culinary art.
A platform, which shall constitute a visual taste of culinary art and a network of the best chefs in the world, has thus been created.
Sergio Herman, known throughout the world as the «enfant terrible» among starred chefs, was rocking the hobs at the «Villa Louise».
FRENZY IN CULINARY CIRCLES: SERGIO HERMAN AT THE «VILLA LOUISE»
In his former restaurant «Oud Sluis», Sergio Herman became known as star glutton par excellence. In 1995, the restaurant received its first Michelin star, the second star followed in 1999 and in 2006, the gourmet restaurant was awarded three Michelin stars and an incredible 20 Gault Millau points (as one of only two chefs in the world). Having reached the height of his career, he closed the traditional restaurant at the end of 2013. His most important motives were more time for his family and the desire for a greater gastronomical kick.
In 2014, together with his former sous-chef, Nick Bril, he finally opened the sacred design and gourmet temple «The Jane». «The Jane» is a former church of a military hospital in Antwerp, which Sergio transformed into a unique restaurant in collaboration with artists, designers and DJs. Besides the classics of the «Oud Sluis», new innovative delights are created in «The Jane» true to the motto «Food is our religion».
It was a great honour and absolute pleasure for us to welcome this exceptional chef to the «Villa Louise».
A new artist cooperation has been initiated with Katharina Gschwendtner within the context of the art series »Bull & Bear«.
KATHARINA GSCHWENDTNER – »BULL & BEAR«
After artist Eric Peters drew the Bull & Bear, symbols of the stock exchange, for Creutz & Partners, a further cooperation has now ensued.
Katharina Gschwendtner from Hamburg sketched a spell-binding ink illustration, which inescapably draws the viewer in. The bull, which represents the hope for a phase of growth, and the bear, which represents the expectation of a downturn in rates, have since become constant companions to Creutz & Partners.
Having completed her training as a wood-carver, Katharina went on to study »visual communication« and »communication design«. Exhibitions from Berlin to Tokyo as well as commissions from large advertising clients and international publishers have made Katharina Gschwendtner an established name in the world of illustration.
Guests of Creutz & Partners were fascinated by the world’s most original business guru Dr. Kjell A. Nordström, who delivered a presentation titled »Funky Business«. The **Michelin-starred chef Björn Frantzén then surprised the guests with his exciting Scandinavian culinary skills.
DR. KJELL A. NORDSTRÖM AND BJÖRN FRANTZÉN HONOUR US WITH A VISIT TO »VILLA LOUISE«
Dr. Kjell A. Nordström is regarded as one of the most sought-after business visionaries in the world today. Dr. Nordström has made a name for himself as the »rock star« among contemporary business gurus, with his provocative ideas and the unconventional presentational style of his lectures, which he himself describes as »gigs«. His consultancy work for international companies focuses on issues such as corporate strategy, multinational companies and globalisation.
Björn Frantzén is a former football player and current owner of the restaurant Frantzén in Stockholm, where he is also head chef. Restaurant Frantzén, which opened in 2008, is already one of the finest and best-known restaurants in the world. The restaurant was awarded its first Michelin star just one year after opening, with the second Michelin star following soon after, in 2010.
Michelin stars: **
Prof. Wolfgang Henseler gave an exciting presentation on the subject »digital transformation« and provided an insight into how smart media and innovative products will change our thinking and our economy. After the presentation, star chef Nils Henkel spoiled the guests with a menu of culinary innovation.
NILS HENKEL VISITS THE »VILLA LOUISE«
Prof. Wolfgang Henseler is the founder as well as the Creative Managing Director of the company Sensory-Minds GmbH in Offenbach am Main. Sensory-Minds is a design studio for new media and innovative technologies that offers holistic solutions in the area of digital communication.
Star chef Nils Henkel earned three Michelin stars at the restaurant Dieter Müller and two Michelin stars at the gourmet restaurant at Schlosshotel Lerbach. During the course of his career he has also been honoured with many awards, such as: Chef of the Year 2009 – Gault Millau, 5 chef’s toques – Bertelsmann, Favourite of the Year 2010 – FAZ, Chef of the Year 2012 – Rolling Pin - Leaders of the Year.
The social education specialist, Sharon Paschke, gave a fascinating presentation on the topic of »Mentaletics - Recognising the power source of your quality of life!«. The **Michelin-starred chef Hans von Wolde then spoiled the guests with his culinary skills.
CREUTZ & PARTNERS WELCOMES HANS VAN WOLDE TO THE »VILLA LOUISE«
Since 1997, Hans von Wolde has been the head chef and co-owner of the Beluga restaurant in Maastricht. Beluga has always been among the top 3 restaurants in the Netherlands and has one of the most creative kitchens in Europe. Hans von Wolde cooked up his first Michelin star in Beluga in 1998. The second Michelin star followed in 2005.
Michelin stars: **
The German artist Eric Peters paints for Creutz & Partners the symbols of the stock exchange, the »Bull & Bear«.
ERIC PETERS – »BULL & BEAR«
The from the Rhineland coming painter Eric Peters recently designed for Creutz & Partners the individual Bulls & Bears as symbols of the stock exchange.
The bull symbolically stands for the hope for a phase of growth or, expressed differently, continuously rising rates on the stock exchange.
Whereas the bear symbolises the expectation of a downturn in rates, or in other words, continuously falling rates on the stock exchange.
Eric Peters has been an independent artist in Aachen already since 1987. His participation in the 2010 exhibition »Light Play« in the Russian State Museum in St. Petersburg is certainly worth to be mentioned.
The representation of Creutz & Partners in Aachen was once more swept away by the love of food of one of Germany’s best chefs, Michael Kempf.
»Villa Louise« is delighted to welcome michelin-starred chef Michael Kempf
Maybe you’ve seen him on television before. The talented head chef of the gourmet restaurant »Facil« in Berlin, Michael Kempf, has been appearing in the ARD programme »ARD-Buffet« since 2011. This is where he shows the whole of Germany what his guests have already experienced for themselves: his talent for bringing us closer to Asian cuisine.
Thanks to his talent and his passion, Kempf finished his training in various restaurants until he became chef de cuisine in 2003.
This also earned him his first Michelin star at the age of 26, followed by another one 10 years later.
In 2014 the magazine »Der Feinschmecker« has chosen Kempf as the cook of the year 2014.
Michelin stars: **
Philipp Wolter knows how to indulge the palate with fresh ingredients and just a few utensils. He not only uses this talent in the five-star hotel »Landhaus Spatzenhof« in Wermelskirchen, but also for spoiling the guests invited to the »Villa Louise« in Aachen.
Philipp Wolter – a culinary artist delights guests in the »Villa Louise«
From a chemical-technical assistant to a star chef. Philipp Wolter made this step by learning how to perfect his cooking skills in just a few years. After visits to the kitchens at the »Schlosshotel Lerbach« or the »Brandenburger Hof«, he has been spoiling the guests at the Spatzenhof Restaurant in Wermelskirchen with his culinary delights since 2012.
Wolter has been regarded as one of the rising leading chefs in Germany ever since having received his first Michelin star in 2011.
Michelin stars: *
Creutz & Partners welcomes the Michelin-starred chef Thomas Bühner at the »Villa Louise« at the end of August 2014.
Thomas Bühner honours the »Villa Louise« with culinary delights
Thomas Bühner, a native of Westphalia, has been a leading German chef for over 20 years.
He used to travel from one German city to the next and acquired his knowledge under the auspices of various talented chefs. He finally went to work for the gourmet restaurant »la vie« in Osnabrück in 2006 where he still spoils his guests with his own avant-garde creations.
Even in the 1990s it became clear that Bühner could bring the stars down from the sky with his cooking. After having acquired the Michelin stars in 1996 and 1998, he received a third one in 2011, whereupon the magazine »Der Feinschmecker« named him Chef of the Year 2012.
Michelin stars: ***
We at Creutz & Partners are delighted to announce our collaboration with the magazine »FOUR – The World’s Best Food Magazine«.
FOUR – The World’s Best Food Magazine
The family-owned and multi-award winning asset management company Creutz & Partners Global Asset Management S.A., together with »FOUR – The World’s Best Food Magazine«, supports the »Rising Star 2015« campaign in the search for emerging global culinary talents.
The following links also contain additional information on the collaboration and »Rising Star 2015«.
Prof. Dr. Hans-Dieter Hermann gave a stirring presentation at the »Villa Louise« in May 2014. The Michelin-starred chef Christian Bau then surprised him and the other guests with his culinary skills.
Creutz & Partners welcomes Prof. Dr. Hans-Dieter Hermann to the »Villa Louise«
Prof. Dr. Hans-Dieter Hermann is a graduate psychologist. He has become known as a sports psychologist of the German national football team, which he has been mentoring and accompanying to every match since 2004. He also advises and coaches managers under the motto »What we can learn from top athletes« and is regularly invited to presentations at home and abroad.
Christian Bau is a ***Michelin-starred chef at the »Victor’s Gourmet-Restaurants Schloss Berg« in Perl-Nennig/Mosel. He characterises his kitchen style as »light, contemporary and open-minded«.
Michelin stars: ***
Creutz & Partners is delighted to be the main sponsor of a Golf Challenge for companies in 2014.
C&P Business Golf Challenge 2014
This Golf Challenge has the official name »C&P Business Golf Challenge 2014« and consists of five individual golf tournaments each at five different golf courses in the border regions of the German-speaking community.
At the Lipper Fund Awards 2014, the C&P Funds QuantiX was awarded the LIPPER FUND AWARD 2014 by fund analysis specialist Lipper as the best fund over 3 years in the »Equity Global« category.
LIPPER FUND AWARDS 2014 WINNER
Lipper is a subsidiary of the Reuters Group, and with the Lipper Fund Awards Programme, it honours funds that have excelled in delivering consistently strong risk-adjusted performance, relative to peers.
In February 2014, Erich Rutemöller gave an inspiring presentation at the »Villa Louise«. Sascha Stemberg then spoiled him and the other guests with his experienced and regional cuisine.
Erich Rutemöller visits the »Villa Louise«
Erich Rutemöller is one of the most famous German football trainers. The certified sports and French teacher is still working as a professor for the FIFA and the UEFA and is giving training courses worldwide. Time and again, Erich Rutemöller succeeds in fascinating and delighting the public with his insider knowledge and his professional know-how of the topics football, motivation, team building and promoting talents.
On that particular occasion, Sascha Stemberg, chef de Cuisine at the Michelin-starred Sternerestaurant »Haus Stemberg«, regaled the guest with a selected menu.
Michelin stars: *
Invited guest of Creutz & Partners were served a culinary delight from Michelin-starred chef Kevin Fehling.
Creutz & Partners welcomes Kevin Fehling to the »Villa Louise«
Since 2005, Kevin Fehling has been chef de cuisine at the gourmet restaurant »La Belle Epoque« in the COLUMBIA Hotel Casino in Travemünde. The cooking style of the Michelin-starred chef is modern, creative and open-minded with a completely individual refinement.
In 2013, Kevin Fehling was the youngest German chef who was awarded three stars by the Michelin Guide.
Michelin stars: ***
At the end of September 2013, Reiner Calmund gave an exciting presentation on the subject »With skill and passion towards success« at the »Villa Louise«. Mirko Gaul then spoiled him and the other guests with his cooking, influenced by Asian cuisine.
Creutz & Partners welcomes Reiner Calmund to the »Villa Louise«
Reiner Calmund is a German presenter, author and manager. For Reiner Calmund, also known as »Calli«, skill and passion are the recipe for success.
Originating from Cologne and working in the football and media world, he has received various awards for his particular activities and commitments and in recent years: FIFA’s Fair Play Award, »Genießer des Jahres«, the »Health Media Award« for his weight-loss programme Iron Calli, the »Charity Award« for his support in the fight against sexual violence against children and young people, and many more.
For this many-faceted personality, Reiner Calmund, heart and passion always come first. This is also evident to listeners of his presentations. It was thus a fantastic and exciting experience for Creutz & Partners guests to experience Calmund as a speaker.
Mirko Gaul was also born in Cologne. Since 2009, he has been working under Michelin-starred chef Nicolas von Auersperg at the Taku restaurant in the Excelsior Hotel Ernst in Cologne. This restaurant was awarded a Michelin star in 2011.
Just one year later, Gaul took over management of Taku as chef de cuisine at the age of 27. His lasting creativity and the richness of imagination that he brings to the Asian cuisine of Taku certainly contributed to his promotion.
For Calmund and Creutz & Partners’ guests it was a pleasure to get to know Gaul’s culinary artistry.
Michelin stars: *
In September 2013, Sven Elverfeld spoiled Creutz & Partners guests with his culinary skill at the Creutz & Partners representative office in Germany, the »Villa Louise«.
Michelin-starred chef Sven Elverfeld honours the »Villa Louise«
Since 2000, Elverfeld has been head chef at the Aqua Restaurant at the Ritz-Carlton hotel in Wolfsburg.
Just two years later, the Aqua Restaurant was awarded a Michelin star. The Michelin Guide awarded it another star in both 2006 and 2009.
With his three Michelin stars, the Aqua Restaurant is regarded as one of the best restaurants in the world and Sven Elverfeld as one of the best Michelin-starred chefs in Germany.
Michelin stars: ***
In May 2013, Michelin-starred chef Joachim Wissler spoiled and surprised Creutz & Partners guests with his culinary skills at the »Villa Louise«.
Creutz & Partners welcomes Michelin-starred chef Joachim Wissler to the »Villa Louise«
Joachim Wissler is a German cook. The Marcobrunn restaurant in Schloss Reinhartshausen in Erbach, of which he took over the management in 1991 at the age of 28, was awarded two stars in 1996.
He has been chef de cuisine at the Vendôme restaurant in the Grandhotel Schloss Bensberg since 2000.
The Michelin Guide awarded the restaurant three stars in 2006. With his three stars, Joachim Wissler is regarded as one of the best cooks in Germany and in 2013 ranked 10th in the world.
Michelin stars: ***
The exclusive use of the brand »Creutz & Partners: Handwerker Ihres Vermögens« has been official at European level since mid-March 2013.
»Creutz & Partners: Handwerker Ihres Vermögens«
The »Creutz & Partners: Handwerker Ihres Vermögens« brand has been a distinguishing feature of the Creutz & Partners company since its foundation. Over time, this feature has increasingly become an individual identifier with its own recognition value for Creutz & Partners. Consequently, the successful trademark registration of this individual identifier is a source of much delight.
In its September 2013 issue, the weekly business news magazine »Wirtschaftswoche« (published by the Handelsblatt publishing group) gave Creutz & Partners Global Asset Management S.A. a rating of »Excellent«.
»Excellent« rating for Creutz & Partners
Four hundred asset managers and banks were examined by independent auditors including the fiduciary services company »WSH Deutsche Vermögenstreuhand« in a three-year comparative study. The auditors examined the individual performance of portfolios in relation to the usual development of yield in the market. In this case, Creutz & Partners proved themselves in the »Best Shares Professionals« category.
Jörg Löhr gave a stirring presentation in March 2013 in a small and exclusive round-table discussion at the »Villa Louise«. Michelin-starred chef Christof Lang then spoiled guests with a selected menu of French cuisine.
Creutz & Partners welcomes Jörg Löhr to the »Villa Louise«
Jörg Löhr is a former German handball player. Since he founded his company »Jörg Löhr Erfolgstraining« in 1995 he has also become known as a management trainer and successful coach.
Jörg Löhr is now known as the top life coach in Europe and one of the most renowned motivational and mental trainers in the world.
Christof Lang is chef de cuisine and owner of the »La Bécasse« restaurant in Aachen. »La Bécasse« has already been awarded a Michelin star by the Michelin Guide. It now ranks as one of the most popular gourmet restaurants in Aachen.
Michelin stars: ***
With his two Michelin stars, Nils Henkel provided us with a true gourmet adventure at the »Villa Louise« at the end of December 2012.
Michelin-starred chef Nils Henkel visits the »Villa Louise«
Nils Henkel is a Michelin-starred chef from Germany and is currently chef de cuisine at the gourmet restaurant Lerbach in the Schlosshotel Lerbach, Bergisch Gladbach.
Alongside the visual presentation, the chef aims above all to provide his guests with a high degree of quality and pure, authentic pleasure.
He describes his own ambition as follows: »To walk along new paths, to reinvent myself, in order to offer guests a lasting gourmet experience.«
Michelin stars: **
On 25 November 2012, Creutz & Partners hosted a dinner in the C&P Business Club on the occasion of the opening of the exhibition by Jan Fabre at IKOB.
Creutz & Partners celebrates with Jan Fabre in the C&P Business Club
Jan Fabre is a Belgian artist. In addition to his painting, he has developed his work as a playwright, director and choreographer. Jan Fabre is now known both at home and abroad as one of the most innovative and versatile artists of his time.
On 25 November 2012, Jan Fabre opened the exhibition »Insect drawings & insect sculptures 1975 – 1979« at the Museum of Contemporary Art - IKOB in Eupen. It was a great pleasure for Creutz & Partners to be able to host a dinner in the C&P Business Club to mark the occasion of the opening of the exhibition.
Creutz & Partners opened its German representative office the »Villa Louise« in Aachen in April 2012.
Opening of the »Villa Louise«
Under the motto »We create value. Because we live values.« upon which our company headquarters in Luxembourg was founded and formed, we are creating a new place for people to come together - the »Villa Louise«.
From the outset, the look inwards has been critical to the success of our actions. Our Actions are characterized by an instinct for what is essential. By a love for detail. By our striving for sustainability. By an urge to make optimal room for manoeuvre and to open up new perspectives.
We are aiming to express this form of action characterised by high quality in the »Villa Louise«.
Creutz & Partners celebrates the opening of his exhibition with the artist Jean-Marie Biwer.
Jean-Marie Biwer at the C&P Business Club
Jean-Marie Biwer is from Luxembourg. He started working as an artist, painter, graphic artist and sculptor in 1980 at the age of 23. To this day, his painting has focused on the basic theme of the relationship between nature and human existence. His paintings have already been exhibited in Luxembourg itself and in all the countries bordering Luxembourg, as well as in the Netherlands and Italy. His exhibition of paintings at the Venice Biennale certainly counts as one of his major successes.
The preview of »Believe it or not« by Jean-Marie Biwer took place at the Museum for Contemporary Art – IKOB in Eupen on 19 June 2011.
Creutz & Partners then hosted an event in the C&P Business Club to celebrate the opening together with the artist and friends.
In September 2010, Creutz & Partners opened the C&P Business Club in the football stadium of AS Eupen.
Opening of the C&P Business Club
Two great pieces of news in one go. AS Eupen was promoted to the 1st Division and Creutz & Partners received the naming rights to the C&P Business Club.
Art and sport have been important to Creutz & Partners for many years.
For example, football triggers emotions which Creutz & Partners aims to offer to its customers - but not as part of classic asset management.
On 1 July 2005, Creutz & Partners presented the exhibition »Eine Befragung der Moderne« by Eric Peters at the Suermondt Ludwig Museum in Aachen before the official opening.
Preview Eric Peters
Eric Peters is a German artist. He pursues his work as a freelance artist in Aachen. Eric Peters’ works revolve around the mysteries of creation and the depths of the human psyche. He tries to capture these mysteries with the clearly defined thematic repertory of portraits, animal illustrations and landscape motifs.
His spectacular, large-format oil and mixed technique works will be seen for the first time during the exhibition. The exhibition relates to his search for a position between the classic figurative tradition of painting, contemporary symbolism and new experiments in painting technique.