Press Kit. Contact: Bastien ANOUIL - Director of Business Development T: M:

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1 Press Kit Contact: Bastien ANOUIL - Director of Business Development T: M: banouil@columbus.mc Claudine Drollet - PR and Marketing Manager T: M: cdrollet@columbus.mc Columbus Monte-Carlo 23 avenue des Papalins Monaco

2 1) Location 2) A unique Concept 3) Accommodation 4) Restaurant 5) Cocktail bar 6) Meeting & Banqueting 7) The Management 8) Wilfried And Co 9) Sustainable Development 10) Fact Sheet

3 We invite you to discover Columbus Monte-Carlo

4 LoCatIon

On arriving at the hotel, you cannot fail to have appreciated its location The Columbus Monte-Carlo hotel is ideally situated in the district of Fontvieille which was built over the sea under the

5 On arriving at the hotel, you cannot fail to have appreciated its location The Columbus Monte-Carlo hotel is ideally situated in the district of Fontvieille which was built over the sea under the initiative of Prince Rainier III to overlook the Principality. Fontvieille is one of eleven Monaco districts in the western part of the Principality where residential and commercial areas lie side by side. It is a district almost wholly reclaimed from the sea based on a design by architect Manfredi Nicoletti. A small area of Fontvieille belongs to the town of Cap-D ail (French Republic). The new Fontvieille marina called Fontvieille Port is also located here. The Columbus Monte-Carlo hotel is situated close to Fontvieille Port on the Avenue des Papalins: Papalin is French for papal soldier harking back to a time when there was a Pope in Avignon. It is also the currency that was once used in the Papal States. An ideal position: n The sea on one side, the mountains on the other n Business district within walking distance n A quiet district: Fontvieille is situated away from the city centre yet easily accessible. For some VIPs this ensures a peaceful stay in a residential area. n The Columbus sector is dead end travelled by very few cars since the seaside dock is completely pedestrianised. n Right opposite the hotel, the Princess Grace Rose Garden was created in 1984, commissioned by Prince Rainier III in tribute to Grace Kelly who was passionate about flowers. n Ease of access: the Fontvieille district lies at the entrance to the city and has good links to Nice through various tunnels, in particular the very recent Monaco tunnel. n Extremely good connections to Monaco s city centre thanks to the bus stops near the hotel (Line 5: Condamine, station and hospital and Line 6: station, casino, Larvotto) n The hotel provides a free shuttle service for its guests running every day from to This service allows our guests to enjoy all that the Principality has to offer.

6 a UnIQUe ConCePt

7 We would like to welcome you to the Columbus Monte-Carlo hotel and we hope you will enjoy your stay. Let us begin by introducing the hotel The Columbus hotel s success lies in its design which is unique to Monaco. Fully renovated in 2001, the Columbus Monte-Carlo combines sophistication and design within a stylish and relaxed atmosphere. In fact, since its opening, founders, Scottish hotel owner Ken McCulloch and ex-formula 1 driver David Coulthard, have hoped to combined elegance and character with simplicity. An entirely new concept within the Principality. Situated at the heart of Fontvieille and overlooking both the sea and the Princess Grace Rose Garden, the Columbus Monte-Carlo has managed to capture both Monegasque refinement and the sedate dynamism of its business district. The décor, the work of interior designer Amanda Rosa, is decidedly contemporary and warm. The lounge, with its clean lines, unites noble materials such as dark wood, leather, slate and marble with subdued lighting effects and warm, muted colours, creating a soothing niche of tranquillity. The 181 bedrooms and suites all reflect the same desire for harmony and purity with hints of Riviera chic. In spring 2010, the hotel was taken over by London & Regional Properties who also own the Fairmont Monte- Carlo which promises a bright future for the hotel.

8 accommodation

9 We will now start our tour with the bedrooms The hotel provides its guests with three different but equally pleasant views. Some rooms offer amazing views of the sea, the rock and Italy while others look out over the hotel pool or even the magnificent Princess Grace Rose Garden and the mountains. The rooms are regularly refurbished using noble materials such as leather, wood, marble or even stone. The colours chosen are just as warm with natural shades (chocolate, coffee, taupe, cream and mauve). Every effort is made to make guests feel at home with harmony and wellbeing the initial concepts behind interior designer, Amanda Rosa s thinking. It is worth noting that hotels decorated by Amanda Rosa won many awards: In 2008: Gleneagles Spa, CondeMast Traveler s Readers : Favourite UK Hotel Spa Award Dakota Forthbridge: Scottish Restaurant of the Year In 2007: Dakota Eurocentral, Scotland s Most Stylish Hotel, Scottish Style Awards In 2005: Dakota Best New Hotel, CondeNast Traveller In 2003: Best Independent Hotel in Europe (Columbus Hotel), Vogues UK Awards In 2002: Outstanding Achievement Award, European Design Awards We offer our guests a wide choice of room types and extensive accommodation capacity: Classic Room: 53 including 6 twins / approx. 26m² Deluxe Room: 100 including 42 twins / approx. 27m² Junior Suite: 8 / approx. 29m²/ VIP service Sea View Suite: 9 / approx. 44m² / VIP service Top Floor Suite: 10 / approx. 44m² / VIP service Top Floor Apartment: 1 / approx. 71m² / VIP service

10 ReStaURant

We invite you to take the lift back down to the lower floors again to visit our restaurant Stylish and relaxed, La Brasserie s atmosphere is warm with its wine cellar décor where fine cuisine,

11 We invite you to take the lift back down to the lower floors again to visit our restaurant Stylish and relaxed, La Brasserie s atmosphere is warm with its wine cellar décor where fine cuisine, sophistication and a friendly ambiance await. Chef Xavier Burelle welcomes you to take you on a voyage of discovery across the Mediterranean with his cuisine. He loves to combine the flavours of the South, full of taste and spontaneity, with those of the Riviera, a crossroads of Provencal and Italian cooking. Two identities that have enabled him to create his own culinary signature by combining them with his passion for exotic flavours. Above all, he wants to share his love of a cuisine that is constantly updated. Chef Xavier Burelle offers up-to-the-minute cuisine with Mediterranean and Asian notes. The menu partners the seasons and is extremely colourful with original risottos, large mixed salads and traditional dishes reinterpreted. Take a glimpse at the Chef s Special lunchtime offer which combines the Chef s Special with a soft drink and gourmet coffee for just 23. Most recently, our chef has created and added a selection of delicious pizzas to the menu. And of course, not forgetting our signature dishes, the Columbus Burger and the famous Friday Fish n Chips! La Brasserie is open every day at lunchtime and dinner and can seat up to 90 people in the dining room and 40 on the terrace.

12 CoCKtaIL BaR

13 We will now take you to the Cocktail Bar area The hotel also has a Bar Lounge, also famous for its creativity and range of cocktails. This is the cool spot which is a must for keeping up with all the latest trends. It is the heart and soul of the hotel, a relaxing and stylish space, typical of the Columbus. There, guests can enjoy a warm, Mediterranean atmosphere with its signature cocktail: the Grace Cocktail. The Grace Cocktail, a gentle blend of champagne and rose petal liqueur. A floral and refreshing escape paying tribute to Princess Grace and the trail dedicated to her, the Columbus and its team of barmen have specially invented an eponymous cocktail. The femininely shaped glass is chilled for several hours. The rose petals initially placed over the entire receptacle become frosted over and lend the liquid perpetual motion. Rose liqueur is added to the bottom of the glass and the famous Veuve Clicquot champagne is poured over. This drink is suitable for both ladies and gentlemen, to be consumed in moderation of course. Every Thursday night the Bar fills up for Lady s Night, a very high-profile after work event within the Principality. Throughout the year organised events spice up these girls nights including live concerts, fashion shows, cocktail-making workshops etc., success guaranteed!

14 MeetInG & BanQUetInG

Now, please follow us to the middle floor which we have called the Mezzanine, a unique and exclusive area Following complete renovation of the conference floor in winter 2011, the Columbus has just

15 Now, please follow us to the middle floor which we have called the Mezzanine, a unique and exclusive area Following complete renovation of the conference floor in winter 2011, the Columbus has just unveiled a new and particularly bright and welcoming area for meetings and banquets. The four rooms were renamed at this time after famous gardens in the Principality of Monaco: the Salon Roseraie, the Jardin Japonais, the Jardin Exotique and the Jardin St Martin. The space we have named the mezzanine is the main area on this floor. It is the central point between all the meeting rooms that can be fully partitioned off and customised to give our clients events an exclusive feel. It is perfect for both coffee breaks and cocktails. The Salon Roseraie is the ultimate meeting room. Formerly an auditorium extremely popular with our business clientele, it has been redesigned and made all on one level for greater flexibility and to increase its capacity. This room has a fully glazed façade largely overlooking a private terrace with an amazing view of the Princess Grace Rose Garden. Entirely versatile, this room boasts an area of 121m² and is capable of hosting up to 90 guests. The terrace is the ideal location for meeting coffee breaks or private event cocktails. In terms of decoration, shades of cream, grey and red revitalise these bright spaces, always with woodwork retaining the Columbus characteristic warmth. The three rooms adjacent to the Salon Roseraie, also renovated in the same shades and with the same care and attention, have been renamed after Monegasque gardens. These rooms are veritable oases of calm in which the creativity of event organisers can flourish and those who come here to meet or work can achieve their full potential. The Jardin Exotique, Jardin Japonais and Jardin Saint-Martin rooms, all enjoying natural light, can thus be used alongside the Salon Roseraie or for smaller committee meetings or events.

16 the ManaGeMent

ALEXANDRE-PIERRE FAIDHERBE MANAGING DIRECTOR Named Hotelier Of The Year Monaco, 1973: a young wine cellar employee begins his career at the Hôtel de Paris in Monte-Carlo and so the great love affair

For thirty years, Alexandre-Pierre has been refining his star-studded experience in hospitality all over the world: Iran, the Ivory Coast and Gambia among others, followed by the Seychelles, French

17 ALEXANDRE-PIERRE FAIDHERBE MANAGING DIRECTOR Named Hotelier Of The Year Monaco, 1973: a young wine cellar employee begins his career at the Hôtel de Paris in Monte-Carlo and so the great love affair between Alexandre-Pierre Faidherbe and Monaco begins A love affair reflected by an encounter and a marriage in turn celebrated in the Principality. For thirty years, Alexandre-Pierre has been refining his star-studded experience in hospitality all over the world: Iran, the Ivory Coast and Gambia among others, followed by the Seychelles, French Polynesia, France and New Caledonia with the Accor Group. So many destinations and establishments which would afford him the opportunity to experience different cultures and civilisations. Alexandre-Pierre Faidherbe is in fact a man who loves meeting others. Guests at the various hotels he has managed were able to report the same: he appreciates personal contact and listens to people with an empathy that comes naturally to him After all these years spent away from the Rock, Alexandre-Pierre Faidherbe was closing in on his ultimate goal: to return to Monaco. He in fact went on to become one of the managers at the famous Negresco Hotel in Nice. Today, he has achieved his goal. It is in fact for the benefit of guests of the Hotel Columbus in Monaco that he now devotes all his energy. To successfully fulfil his duties, he intends to rely on the fine Columbus team for while Alexandre-Pierre Faidherbe is attentive to his clients, he is just as dedicated to his staff. Very aware of service quality, he knows how to showcase talent whilst also ensuring the wellbeing of his employees. This wonderful tale of shared passion now continues in Monaco. BASTIEN ANOUIL Director of Business Development Bastien Anouil joined the Columbus Monte-Carlo in May 2011 as Director of Business and Commercial Development. After his first job on a private beach in Cannes at the age of 15, Bastien Anouil decided to further his studies in tourism, a sector in which he was able to express his taste for communication and management. He honed his skills in the Starwood Group, joining the Le Méridien hotel in Nice as a trainee. He then climbed the ranks of the commercial department: first Head of Business then assistant to the Sales Manager and finally securing himself a position as acting Sales Manager for several months. He decided to set himself a new challenge by choosing to join the Hotel Columbus Monte-Carlo which is an independent hotel. The hotel, recently taken over by London & Regional, gave him the opportunity to breathe new life into the sales department. Bastien is there to inject his energy and share the experience he has gained with an international chain. A sports enthusiast and with a love of good food, Bastien is a good teamleader who enjoys working with people and knows how to motivate his staff and drive them into delivering excellence.

SYLVAIN MICHOLET Food and Beverage Director With caterer cousins and a familiarity with celebratory meals since childhood, Sylvain Micholet was passionate about all things fine dining.

In 1999 he joined the Relais & Châteaux Group hotels, first at The Vineyard in England and then at the Résidence de la Pinède, La Briqueterie and L Oustau de Baumanière in France.

18 SYLVAIN MICHOLET Food and Beverage Director With caterer cousins and a familiarity with celebratory meals since childhood, Sylvain Micholet was passionate about all things fine dining. He therefore went on to work in the prestigious environment that is the luxury hotel sector. He started out as a waiter in Switzerland in In 1999 he joined the Relais & Châteaux Group hotels, first at The Vineyard in England and then at the Résidence de la Pinède, La Briqueterie and L Oustau de Baumanière in France. Today, he works at the Columbus Monte- Carlo as Catering Director. A tremendous desire to learn and to travel took me to Russia, Switzerland, England and the north and then the south of France. Following these years of experience in Europe, he has settled in the south where he finds an unparalleled balance and quality of life. XAVIER BURELLE HEAD CHEF A fully-fledged chef who has taken over the kitchen at the Hotel Columbus Monte- Carlo, Xavier Burelle, 34, has stars in his eyes when he talks about his passion for his job. And because he chose the path of excellence and discipline from the outset, it has marked his entire professional career! When he took over the kitchens at the Columbus, it was with great delight that Alexandre-Pierre Faidherbe (Columbus Managing Director) was fondly reminded of some of the great chefs he has worked with: Del Burgo, Putelat. A gastronomic collusion quickly developed between this attentive manager and his teams and with the dishes served and this chef with his awareness of the expectations of both customers and the management. Xavier Burelle began his career at the tender age of 17 in Le Petit Nice restaurant in Marseilles (G. Passédat). He went on to work in the Hotel Luberon in the La Fenière restaurant alongside Reine Sammut. His secret dream was to work in the luxury hotel sector. It was at the heart of these kitchens where talent, genius even, simmered that Xavier Burelle came into his own and brilliantly managed to achieve his dream. Working alongside chefs such as Philippe Legendre (Four Seasons Georges V), Jean François Piège (Plaza Athénée) and Arnaud Poëtte (Hôtel du Cap Eden Roc), he learned classic cuisine and the discipline of large-scale kitchens. It was at the Hotel Negresco however, and more specifically in the kitchens of Le Chantecler restaurant that he fell in love with the cuisine of Michel Del Burgo, a truly gifted chef who managed to pass on his love of cuisine that is both adventurous and creative. Thanks to him, I discovered both the cuisine of the South, flavoursome and adventurous, and the cuisine of the Riviera, a crossroads of Provencal and Italian cooking, which allowed me to create my own culinary signature Xavier Burelle told us. An indisputable signature and talent which he now puts to good use in the Hotel Columbus restaurant in Monaco. Michelin-starred chefs paved his way to an impressive career.

19 WILFRIeDandCo

Now let s talk about our newly established wellness area here at the Columbus The Columbus Monte-Carlo is broadening its range of services and opening a new Wellness area in the hotel in

20 Now let s talk about our newly established wellness area here at the Columbus The Columbus Monte-Carlo is broadening its range of services and opening a new Wellness area in the hotel in collaboration with Wilfried&Co. It is based on the concept of natural treatments. The area, located near the hotel s reception, boasts a nail bar offering false nails and eyelashes and provides make up and hair and beauty treatments for men and women and sells natural products and accessories. The beauty treatments and massages are carried out in a specific, peaceful room with a cosy, Zen-like setting. The treatments are not reserved for hotel guests only, external clients are also welcome. This area fits perfectly into the Columbus relaxed, cool and calm atmosphere. Wilfried&Co. After 10 years working with famous hairstylists and beauticians, on his World Tour Wilfried Nicault studied the benefits of water, massage and essential oils in maintaining the natural beauty and balance of the face, body and hair. Wilfried&Co s natural, paraben-free treatments with no Genetically Modified Organisms or animal ingredients, with 100% natural, organic essential oils are created by Wilfried Nicault directly. This range, developed between Nice and Grasse, is based on aromatherapy and aromachology. The relaxation and healthcare benefits are treatment protocols that allow relaxation of the nervous system, stimulation of blood circulation and promote sebaceous gland secretions to restore and maintain the true nature of our texture. Bookings Monday to Sunday, to Tel contact@wilfriedandco.fr

21 SUStaInaBLe DeVeLoPMent

Let s turn to a somewhat topical issue now, sustainable development Sustainable development is one of the hotel s primary concerns. We are increasing our efforts on behalf of the planet.

22 Let s turn to a somewhat topical issue now, sustainable development Sustainable development is one of the hotel s primary concerns. We are increasing our efforts on behalf of the planet. A few examples of our recent changes: n Electricity: All 60-watt incandescent bulbs have been replaced with 11-watt bulbs (for lights in the bedrooms, lounges, public areas, lifts and staff locker rooms) Motion sensors have been fitted on all 9 floors and in public areas n Water: Installation of anti-drip tap attachments in the 181 rooms n Recycling: Selective sorting of rubbish is carried out daily (paper, plastic, bulbs, batteries, glass bottles) The hotel has a compactor for cardboard boxes and tries to recycle them wherever possible with our food and drink suppliers The main on-site technical service provider (Cometh, Cofely Group) is ISO14001 certified n Organic equipment: Organic products are used as cleaning and degreasing agents. The pens currently used in the rooms are based on recycled products and the pencils are manufactured in France from certified wood. n Future projects (within 6 months to a year): Continuous training of staff on waste separation planned All spotlights in the public areas are to be replaced with 6-watt LEDs (currently one spotlight in front of each room and using 20-watt halogen bulbs) n In the rooms: A leaflet is provided in each room to remind our guests of the rules of good conduct to be observed in order to take care of our planet. Thanks to all of these initiatives, we have recently been awarded the Clef Verte (Green Key) label.

23 fact sheet Lifestyle Hotel - Restaurant - Terrasse - Lounge Bar 181 rooms including 53 Classic and 100 Deluxes with balcony or terrace 14 Juniors Suites & 13 Suites Seaview 1 Top Floor Apartment Soundproofed and individually controlled air conditioning Flat Screen TV international channels Wifi access Hair dryer - mini-bar safe Parking with valet service Restaurant Brasserie Restaurant with landscaped terrace Meeting and Banqueting rooms dedicated coordinator onsite Conciergerie Complimentary shuttle bus on request within the Principality Outdoor swimming pool open from May to October Fitness room Beauty salon Hairdresser - Massage

24 PRESS CITATIONS To arrive at Columbus is to be admitted to a very special and secret world The New York Times People are already queuing up to book at Columbus The Sunday Times A design jewel on the Riviera Town and Country Join the fun: Columbus Monte-Carlo provides accommodation with style as well as substance British Airways Business Life BEST-OF TRIPADVISOR A stay of dream, thanks to all Sylvain C. ; Paris, France To enjoy without moderation Blueflower_1 ; Vevey, Suisse A little piece of Heaven JAC5280 ; Denver, Colorado

Hotel Fact sheet. 23 avenue des Papalins MC Monaco

Hotel Fact sheet. 23 avenue des Papalins MC Monaco Hotel Fact sheet 23 avenue des Papalins MC 98000 Monaco +377 92 05 90 00 sales@columbus.mc www.columbusmonaco.com Hotel Presentation Concept It all began in April 2001, when the Formula 1 racing driver