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WELCOMEDecember 2013 | IMPERIAL 12

Ladies and Gentlemen!Dear friends!

December, the winter month before the lovely holidays of New Year and Christmas, has arrived. We can already sum up this years achievements. Beyond all doubt, it has been a very successful year for Transaero air company. The results show that the number of passengers increased by half a million in October compared to the previous 12 months, bringing the number up to 10, 3 million. In addition our ight routes have increased to over 240 and for the rst time the number of aircrafts in our companys eet has exceeded 100.

In 2013 our clients were offered wonderful opportunities thanks to the increase in passenger traf c out of Moscow Vnukovo Airport, a provider of high class services.

Transaero has maximized the ight frequency to its most popular destinations this year. New domes-tic and international routes have been launched. Among these are ights to Irkutsk and Stavropol, Istan-bul and Havana, as well as direct ights to Kiev out of three Russian cities.

Transaero has improved its eet by multiplying the number of aircrafts equipped with high-speed broadband Internet access and innovative onboard entertainment systems, namely Lumexis, Rockwell Collins and Row44.

This year Transaero signed a strategic cooperation agreement with UTair. Taiwanese China Airlines, British Easy Jet, Canadian WestJet, American JetBlue and Virgin America have become our new inter-national partners. To this point in time Transaero has concluded 95 partnership agreements with theworlds leading aviacarriers.

This past year there have been many signi cant, celebratory dates for our company. Most signi -cantly, it is the 20th anniversary of our rst ight to Ukraine and Kazakhstan, the 22th anniversary ofour rst regular ight to Israel, as well as the 5th anniversary of the launching of our Imperial Class.

Remaining faithful to our commitment and tradition of social responsibility Transaero has launched Flight of Hope, a unique project in civil aviation. Passengers aboard these special ights are given theopportunity to make donations to help children with serious diseases.

Our work has received its deserved recognition with a series of prestigious awards in 2013. Transaero was awarded rst place in the World Airline Awards by Skytrax in the global nomination category TheWords Best Improved Airline. We were the rst among Russian carriers to win the award for theBest Airline in Europe, Middle East, Africa. We also received two Russian prizes: Russian Business Travel & MICE Award in the nomination category of The best air company for business travelers andHR-brand for the project Our children. A Step into the Future.

2014 is just around the corner. We are sure it is going to be a successful year for Transaero airlines, ayear when we will achieve our numerous and ambitious goals. What truly matters to us, however, isthat each year millions of people choose to y with Transaero. Our primary drive is to justify their choice and trust.

Following our winter holidays tradition many pleasant surprises will await you onboard our ights including Father Frost wishing you a Happy New Year!

Dear friends, Happy New Year and Merry Christmas! I wish you and your family great happiness, success in business, good luck, health and many new ights with Transaero.

Transaero CEO . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Olga P L E S H A K O VA

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A erogrou p Compa n y

Block 6, 31, B. Serpuhovskaya str., Moscow, Russia, 115093

Tel./ fax: +7 (495) 969-22-90, +7 (495) [email protected]

Distributed free in Transaero Business Class

andImperial Class ights as well as in the airlines

representative of ces

in Russia and abroad

Circulation: 40,000

No text, picture or any other illustration, either in part

or in full, may be reproduced without the prior written

consent of the Editorial Board

The Editorial Board shall not be liable

fortheinformation included in advertising materials.

Noresponsibility is accepted by the Editorial Board

forthe opinions expressed by contributors

Layout: Alexandra Kuznetsova

Imperial, 2013

t r a nsa ero i m peri a lTransaero Airlines In ight Magazine

Founder . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Transaero AirlinesPublisher . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Aerogroup Company

[ IMPERIAL] THE MAGAZINE FOR UPPER CLASS PASSANGERS

12 12 December 2013

Editori a l sta ff

Editor-in-hief . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Anna CHERNIKOVA

Art Director . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Alexandra KUZNETSOVA

Photo Director . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Alexander ERMILOV

Technical Director . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Mikhail INSHUTIN

Executive Editor . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Ekaterina SWAROVSKAYA

Production Editor . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Evgeny VORONKOV

Managing Editors . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Evgeny BELOV

Sergey GUDIN

Editor . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Irina RUBANOVA

Photo Editor . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Dmitry ASCHEULOV

Proofreaders . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Galina ANDREYCHUK

Hava IVANYSHINA Anastasia LIPATOVA

Make-up. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Sergey VORONKOV

Fonts . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Yury GORDON (LETTERHEAD)

A dv ertising Depa rtmen t

Advertising Department Director of Transaero In ight Magazines . . . . . . . . . . . . . . . . .

Nataliya [email protected]

+7 926 613-83-80

Head of sales Financial Organization and IT . . . . . . . . . . . . . . . . . .

Andrey BITKIN [email protected]

International Accounts Fashion, Luxury & BeautyElena ISHKOVA

[email protected]

Food & Beverages, Medical Centers . . . . . . . . . . . . . .Irina KVASOVA

[email protected]

Luxury and Fashion (Russian market) . . . . . . . . . . .Viktoria SOKOLOVA

[email protected]

Advertising manager Real Estate and Travel . . . . . . . .Irina ARTUSHINA

[email protected]

Technics, Pharmaceuticals . . . . . . . . . . . . . . . . . . . . . .Evgeniya NIKITSKAYA

[email protected]

Project Manager . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Ekaterina EROKHINA

[email protected]

Contributors . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Anna GOLUBEVA, Marita GUBAREVA, Sergey KRITSKY, Yuri SIGOV, Vassily SONKIN, Eva STAMOULOU,

Fedor SWAROVSKY, Alexey TARKHANOV (KOMMERSANT)

2013 | IMPERIAL 12

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c. 134Mauritius

Dubai

Aktau

Erevan

Almaty

Lisbon

Amman

Antalya

Sharm el-Sheikh

Hurghada

Tel Aviv

Paphos

Astana

Karaganda

Yekaterinburg

Perm

Magnitogorsk

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Atyrau

Kazan

Ufa

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BarcelonaMadrid

Berlin

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ViennaSalzburg

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Bukhara

Tashkent

Shymkent

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Krasnodar

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MOSCOW

London

Paris

Malaga

NovosibirskOmsk

Novi Urengoi

Khanty-Mansiysk

Odessa

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Tenerife

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100 aircrafts

First airline in Russiato place an order

for the A380 aircraft

The first Transaero flight (Moscow Tel Aviv) took place

5.11.1991

The largest fleet of long haul aircrafts in Russia, CIS and Eastern Europe

Min. Vody

Tumen

Sochy

Samara

Frankfurt

MilanRimini

Rome

Stavropol

Mahe

Flight map December 2013 | IMPERIAL 12

c. 135

Irkutsk

Anadyr

Kemerovo Krasnoyarsk

Tomsk

Bangkok

Ho Chi Minh

Sanya

Hong Kong

Phuket

Krabi Province

Denpasar

Blagoveshchensk

Vladivostok

Khabarovsk

Yuzhno-Sakhalinsk

Tokyo

Beijing

Magadan

Petropavlovsk-Kamchatsky

Yakutsk

Norilsk

FLIGHTS:

From MoscowFrom St. PetersburgFrom YekaterinburgFrom NovosibirskFrom KazanFrom Krasnoyarsk

Russian border

The fastest flight from Moscow to Los Angeles

11 hours

VaraderoHavana

Punta Cana

Montego Bay

Miami

Cancun

Los Angeles

New York

Toronto

Transaero's longest straight flightfrom Moscow to Cancun. Flight time 12 hours 45 minutes

10 450 km

Boeing 747-400

c. 136

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c. 138

2013 | IMPERIAL 12

c. 139

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c. 140

RESTAURANT

CAFE

/ ENTRANCE/EXIT

CHECK-IN DESKS

SECURITY

TICKET SALES

DINING

BAR

INFORMATION DESK

WC

ACCESSIBLE WC

WC MEN

WC WOMEN

ACCESSIBLE LIFT

RESTRICTED AREA

NON-RESTRICTED AREA

LIFT

PLAY AREA

BAGGAGE

SHOPPING

DUTY FREE AREA

MONEY EXCHANGE

EXCHANGE OFFICE

BAGGAGE STORAGE

BAGGAGE PACKING

BAGGAGE RECCLAIM

-CONFERENCE HALL

BABY CARE

HEALTH & MEDICAL SERVICES

PHARMACY

index

second floor

first floor

A

B

C

D

E

K

L

M

N

OP

Sochi airport

c. 141

MOTORWAY

TUNNEL

RAILWAY TUNNEL

RAILWAY

- airport territory map

. C DEPARTURES | ZONE AA

. C BAGGAGE CLAIM | ZONE AB

DOMESTIC ARRIVALS

C

. C BAGGAGE CLAIM | ZONE BD

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INTERNATIONAL ARRIVALSF

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G

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H

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I

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J

J

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K

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. SECURITY CHECK | ZONE BO

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Q

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R

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S

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T

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U

INTERNATIONAL DEPARTURES V

V

- INTERNATIONAL TRAVEL | BUSINESS LOUNGEY

Y

AIR TERMINAL

RAILWAY STATION

PARKING

PARKING BY PERMIT ONLY

2013 | IMPERIAL 12

c. 142

first floor

second floor

passenger traffic in the departure area of sochi airport

passenger traffic in the arrival area of sochi airport

first floor

second floor

PASSENGER COACH

PASSENGERS LEAVING THE AIRPORT BY TRAIN

JET BRIDGE

PASSENGER COACH

2342567897 :59;789?5@9F:ARRIVING PASSENGERS

PASSENGERS LEAVING THE AIRPORT BY TRAIN

INTERNATIONAL FLIGHTS

INTERNATIONAL FLIGHTS

JET BRIDGE

DOMESTIC FLIGHTS

DOMESTIC FLIGHTS

c. 143

by car

by taxi by express train

by public transport

directions

30 ( ).sochi international airport is located 30 km from downtown sochi in adler district

- 4 -. , , . . , - , - .

IJKLMNO+7 988 500 44 99NVKWJVKXYVKZW[VIMW+7 918 9085352K`[aO+7 918 6131313KcM +7 862 2900777

There are four of cial taxi carriers operating at Sochi Airport. Taxi offers a comfortable, safe and secure ride at an affordable xed price. The service is round the clock. You can order a taxi at a counter in the baggage claim zone of domestic ights terminal or in advance byphone.

Autoliga+7 988 500 44 99Agrostroypromservice+7 918 9085352Pobeda+7 918 6131313Sochi BKT+7 862 2900777

- - .

- : 07:00, 08:02, 11:00, 12:30, 13:19, 15:18, 17:00, 18:30, 20:00, 21:20.

- www.aeroexpress.ru/ru/regions/sochi.html

A fast way to reach downtown Adler or Sochi avoiding traf c jam is by comfortable express trains.

The trains leave Airport Station at: 07:00, 08:02, 11:00, 12:30, 13:19, 15:18, 17:00, 18:30, 20:00, 21:20.

The train schedule and travelling costs can be found atwww.aeroexpress.ru/ru/regions/sochi.html

, sochiautotrans buses connect the airport with sochi, adler and the ski resort.

OVVJ 105 ( ). - ( ):

05:20, 06:36, 06:51, 07:19, 07:29, 07:59, 08:22, 08:52, 09:05, 09:35, 09:52, 10:22, 10:35, 11:05, 11:22, 11:52, 12:05, 12:35, 12:52, 13:22, 13:35, 14:05, 14:22, 14:52, 15:05, 15:35, 15:52, 16:22, 16:35, 17:05, 17:22, 17:52, 18:05, 18:35, 18:52, 19:22, 19:35, 20:05, 20:22, 20:52, 21:05, 21:35, 22:15, 23:15

Route 105Rosa Khutor Alpine Resort Airport Sochi (via Khosta and Kudepsta). Leaving Airport for Sochi at:

05:20, 06:36, 06:51, 07:19, 07:29, 07:59, 08:22, 08:52, 09:05, 09:35, 09:52, 10:22, 10:35, 11:05, 11:22, 11:52, 12:05, 12:35, 12:52, 13:22, 13:35, 14:05, 14:22, 14:52, 15:05, 15:35, 15:52, 16:22, 16:35, 17:05, 17:22, 17:52, 18:05, 18:35, 18:52, 19:22, 19:35, 20:05, 20:22, 20:52, 21:05, 21:35, 22:15, 23:15

OVVJ 105 .( ):

06:01, 06:21, 07:08, 07:39, 08:35, 09:22, 10:05, 10:52, 11:35, 12:22, 13:05, 13:52, 14:35, 15:22, 16:52, 17:35, 18:22, 19:05, 19:52, 20:35, 21:22, 23:35

Route 105CRosa Khutor Alpine Resort Airport Sochi. Leaving Airport for Sochi at:

06:01, 06:21, 07:08, 07:39, 08:35, 09:22, 10:05, 10:52, 11:35, 12:22, 13:05, 13:52, 14:35, 15:22, 16:52, 17:35, 18:22, 19:05, 19:52, 20:35, 21:22, 23:35

OVVJ 105 ( ). - ( ):

06:10, 06:35, 07:02, 07:15, 07:45, 07:57, 08:25, 08:37, 09:05, 09:17, 09:45, 10:00, 10:28, 10:38, 11:05, 11:17, 11:45, 12:00, 12:30, 12:42, 13:15, 13:30, 14:00, 14:15, 14:55, 15:10, 15:45, 15:57, 16:29, 16:43, 17:15, 17:29, 18:03, 18:18, 18:50, 19:05, 19:45, 20:05, 20:45, 21:05

Route 105Sochi Airport Rosa Khutor Alpine Resort (via Khosta and Kudepsta). Leaving Airport for Rosa Khutor at:

06:10, 06:35, 07:02, 07:15, 07:45, 07:57, 08:25, 08:37, 09:05, 09:17, 09:45, 10:00, 10:28, 10:38, 11:05, 11:17, 11:45, 12:00, 12:30, 12:42, 13:15, 13:30, 14:00, 14:15, 14:55, 15:10, 15:45, 15:57, 16:29, 16:43, 17:15, 17:29, 18:03, 18:18, 18:50, 19:05, 19:45, 20:05, 20:45, 21:05

OVVJ 105 . - ( ):

05:55, 06:42, 07:25, 08:05, 08:45, 09:25, 10:08, 10:45, 11:25, 12:10, 12:55, 13:35, 14:30, 15:25, 16:05, 16:55, 17:39, 18:30, 19:15, 20:15, 21:29, 21:53 ( - ), 23:20

Route 105CSochi Airport Rosa Khutor Alpine Resort. Leaving Airport for Rosa Khutor at:

05:55, 06:42, 07:25, 08:05, 08:45, 09:25, 10:08, 10:45, 11:25, 12:10, 12:55, 13:35, 14:30, 15:25, 16:05, 16:55, 17:39, 18:30, 19:15, 20:15, 21:29, 21:53 (only as far as trout farm), 23:20

OVVJ 135 . ( ):

07:05, 07:46, 08:14, 08:44, 09:14, 09:44, 10:14, 10:44, 11:14, 11:44, 12:14, 12:44, 13:14, 13:44, 14:14, 14:44, 15:14, 15:44, 16:14, 16:44, 17:14, 17:44, 18:14, 18:44, 19:14, 19:44, 20:14, 20:44, 21:12, 21:55, 22:54, 23:35

Route 135Rosa Khutor Alpine Resort Airport Adler. Leaving Airport for Adler at:

07:05, 07:46, 08:14, 08:44, 09:14, 09:44, 10:14, 10:44, 11:14, 11:44, 12:14, 12:44, 13:14, 13:44, 14:14, 14:44, 15:14, 15:44, 16:14, 16:44, 17:14, 17:44, 18:14, 18:44, 19:14, 19:44, 20:14, 20:44, 21:12, 21:55, 22:54, 23:35

OVVJ 131. . ( ):

07:14, 09:46, 13:16,15:36, 19:36

Route 131:Galitsino Airport Adler. Leaving Airport for Adler at:

07:14, 09:46, 13:16,15:36, 19:36

OVVJ 131 . . - ( . ):

06:03, 08:33, 11:53,14:13, 18:23

Route 131Adler Airport Galitsino. Leaving Airport forGalitsino at:

06:03, 08:33, 11:53,14:13, 18:23

.Bus schedule is provided bySochiAutotransand is subject tochange.

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V

UNIVERSUM

But lets assume that another wind took watch of the coast: the sea gharbi, the southern jaloque or the eastern levant and that you want to reach Cadaqus, the famous sherman village where Salvatore Dali spent most of his life. This means that youve travelled from Figueres (39 km), Girona (75 km) or even Barcelona (170 km). Travelled, either by car or by bus over the passage, because, of course, there is no other way. The local government is resisting building any alternative routes for getting here for fear that the intimate region will be overrun by tourists. You should not miss visiting Dali and Galas famous residence in the Port Lligat bay and from there its only 6 km to Cap de Creus.

In the summer this distance can be travelled by shuttle in 40 minutes. But in the winter you have to count on your own means or a taxi. When the weather is good and if you are wearing comfortable shoes, you can reach the cape on foot. The road follows the sea coast and goes through the mountains. No mountain climbing experience is needed, however, since the path is quite comfortable and not too steep. After 600 meters you will start feeling the happiness.

This happiness is due to the fact that youre breathing in air produced by both pines and the sea. In addition to this, the walk apart from being bene cial toyour health, is also educational as youre walking through a natural reserve site. Cap de Creus became a national park in the mid-1980s and in 1998 14,000 hectars of land and sea were added on.

These are volcanic mountains. Striped palaeozoic rocks, craters and grottos seem to have landed from another world, while the terrain is full of natural caves formed out of valuable granites. The caves are overrun with plants and bushes of different colours and types,

Cap de CreusThis is the easternmost point of the Iberian

peninsula, a land with an endless horizon and palaeozoic cliffs. No matter how you spend New

Years eve , you wont forget waking up here.

Text Anna G O L U B E VA

Translation Vassily S O N K I N E

limbing Cap de Creus in December isacrazy endeavour which is to say that inWest Catalonia it would be considered an absolutely brilliant idea. Theinhabitants ofCosta Brava are sometimes called tocados por la tramontana, touched by the tramontana, the north wind that comes from over the mountains.

This destructive force is familiar to the inhabitants of the French and Italian Alps, but the Catalonian tramontana is adifferent beast. Everything the Romans wrote about the ferocity of the winter

wind (they called it barbaric), and what Molire, Hugo and Marquez wrote as well, should be multiplied bythree. Thetramontana here is louder and reaches speeds of up to 150 kilometres per hour. This ferocious wind de nes thecharacter of the local landscapes and the locals themselves. You cant take awalk in the tramontana, even the stoic locals try not to come out unless its absolutely necessary and then they travel in short sprints, dashing from one set of the ubiquitous railings to the other.

Moscow (DME/VKO) Barcelona (BCN) UN331/UN337

TRANSAERO

4 hours 20 min


c. 154

the French border, and the Pyrnes-Orientales start. There is no ora orfauna but you can see and feel three basic elements: earth, water and air. They are present with the colour of the water and sky, the texture of the cliffs, the taste of the air and wind. There is even alighthouse re to complete the set.

The lighthouse on the 70 meter high cliff stands in its current state since 1853, but have no doubt, its been here for much longer. Lets not forget that the local menhirs and dolmens are over

4500 years old! According to legend, Cap de Creus was crafted by Hercules himself. This is probable since the Greeks colonised the coast no later than the 6th century BC and founded Empries, atrade outpost which later became acity giving its name to the whole region, Empord. In the 5th century BC 300ships sunk around Cap de Creus thus laying testimony to the fact that there was active seafaring in these dangerous waters. There was undoubtedly a serious need for a lighthouse on the cape and we

some of them unique to this region. Andsometimes wild cats, deer and boars walk by. Rare types of eagles and falcons nest in the cliffs and about ten different natatorial birds circle over the sea, which is easily accessible and where you can nd a variety of corrals and sea urchins.

After two or three hours of walking surrounded by such beauty and you will have reached the top of a steep cliff that crowns Cap de Creus and which stands at the easternmost point of the Iberian peninsula. Spain ends here, 25 km from


c. 156

can probably be safe in assuming that it was rst built by the Greeks. This was then inherited by the Romans, who ruled Empries for about 5 centuries after 218BC. Greek and Roman ruins are open to visitors near Sant Mart dEmpries village, situated at sea level about 50 km from the lighthouse.

The lighthouse has featured in several movies and it even has a sham tower beside it. The volcanic landscape completely free of any montage can beseen in the Land of Fire. But putting movies aside, every other cliff here has provided inspiration and subject matter for Dali, Picasso and Magritte. Thecruciate cape has inspired catalonian composers, was immortalised in the British novel A Ship of the Line byC.Forester and is mentioned several times in Spanish poems.

The parks museum is housed in the lighthouse, but its always closed. The nal destination of the journey istypically the neighbouring building. Theformer barracks have been rented out to an Irishman, Chris Little, and he has built what the Irish know how todo best: a comfortable bar at the end of the earth. And a restaurant, which is where you should stay. If possible, stay the night (there are few rooms on the second oor) or at least for dinner. If the winds arent too vicious, its better to sit outside.

Sit at the rustic table with no tablecloth, take a bite of pan con tomati (the mandatory for any catalonian restaurant bread with crushed fresh tomatoes), which is brought along with the cutlery, have a look around and come to the realisation that even if they dont bring your meal, this will still be your best dinner ever.

But the food wont disappoint. There is freshly caught seafood, meat, something for vegetarians, and even a few dishes

with an Indian accent. The owners and staff remain faithful to their hippy roots. Hefty cuisine, simple and tasty.

There are always dogs in the restau-rant; according to our sources at the moment there are two. Chriss previous pet, the Irish wolfhound Ish (Shoo both in Catalonian and Russian) had the habit of coming up to a patron and not begging since this would be beneath acreature of such size but simply placing his head on the table. He would proceed to look completely expressionless at you like a ticket ortax collector. Typically the guest would silently hand over half his meal.

The main feast at the cape takes place in December, or rather, in January. After New Years eve the Catalonians come to the cape to watch the sunrise. The parking near the lighthouse is full at around 6 am, the line of cars with Catalonian and French licence plates stretches for miles. People pull out coats and blankets from their trunks and wait to be among the rst to greet the rst sunset of the year.

Meanwhile at the restaurant, which has already been cleaned up after the previous nights festivities, they start making the ritual drink of hot chocolate served with churros, a type of doughnut from choux paste. In the winter this hot drink is served in every Spanish cafe, but here its made only once a year and this ritual chocolate is especially thick and fragrant. Thousands of people with cups in their hands sit on the cliff facing the sea and wait for the rst light. The whole year depends on whether the sunrise is clear or cloudy.

But regardless of the weather, starting a year in Cap de Creus is already a sign of good luck.

Its the perfect height. Anything you left behind at the start nowseems extremely small. You can see for agreat distance in every direction: the sea extends before you, the mountains stretch to the horizon behind you, to your right is the peninsula, to your left the mainland and above you the sky, a lot ofsky. The past, present and future come together in one point the best place tostart a newyear of your life.

c. 158

V UNIVERSUMShape December 2013 | IMPERIAL 12

ach time I open the wooden box and glance inside at the chocolate circle that is the Sachertorte resting on its pillow of straw, I recall how the director of the famous Vienna Museum of Applied Arts, Peter Noever, came to Soviet Moscow and, having met us, gave us small boxes with the cake that promised the impossible: the chance to taste the sweetness of imperial Vienna. The taste of this cake was the taste of Europe and freedom. And, unlike the reality we later discovered, the cake was truly sweet.

Its good that the symbol of Austria is a cake with a history and a proper name. The cakes architecture reminded anything but the confectionary eclecticism of Viennas Ringstrae. A black chocolate medal lied atop a chocolate ring, cake layers soaked in cognac beneath it with

athin lm of creme and apricot jam hidden under theicing, nothing giving away its discreet presence. It was obvious to us that we were in the presence of Viennas imperial cake.

At the end of the 19th century, Europe was striving for self-awareness and searching everywhere for national artists and poets. In Austria-Hungary they sought the genuine treasure of their national cuisine. The candidates were the apple strudel, the Hungarian goulash and the Vienna schnitzel. But a serious scandal broke out when they nearly overlooked the Sachertorte. After all, the names of the creators of Apfelstrudel, Gulash and Weiner Schnitzel were lost in the depths of time, but Franz Sachers name was etched in history with chocolate letters.

The rst person to try the delicacy was the Austrian chancellor prince von Metternich in 1832. Who made this amazingly wonderful cake? Tell me his name! shouted the great politician.

Sacher! they answered.That day the young cook became

known all across the empire. They love totell this story in the cafe of the 137-year-old Sacher hotel. Thankfully the name on the door remains to remind people of the young founder of the dynasty of cooks and hotel owners. Despite the fact that the hotel, which was founded by the son of the famous cook, is now owned by Elizabeth Grtler, this is the only place in the world where the one and only Original Sacher-torte can be sold.

But actually its not the only one. The Sacher family was large and the cake has close relatives. After trying the Sachertorte at the Sacher you may choose to continue your evening at the Kunsthistorisches museum, the Albertina or the opera. But if you go on an excursion to the Hofburg Imperial palace on the other side oftown, on the way there you will come across the equally famous Demel confectionary, and available there isthe almost identical Demel Sachertorte. Surprisingly, its not a usurper, since the recipe was sold to the Demel family by one of Sachers sons. The two estab-lishments have had legal disputes regarding the right to sell the cake and it was nally ruled that,in fact, both esteemed houses can do so.

Since the end of the dispute the Sacher cake bears a round medal with the proud inscription Original Sacher-Torte, while the Demel cake has a triangle with the words Demels Sachertorte. Some think there are substantial differences between the two. Demels Sachertorte is closertothe original 19th-century cake in terms of the jam layers placement and inso far as only butter is used in the recipe. TheSacher Sachertorte follows adifferent layer order and is

Text Aleksey TA R K H A N O V , o m m e r s a n t

Translation Vassily S O N K I N E

The legendary Viennese cake, its creator andfollowers

A dark national treasure

Moscow (DME/VKO) Vienna (VIE) UN2383/UN323

TRANSAERO

2 hours 45 min

c. 159

slightly less rich. The question however remains ofwho would have thought of making a cake less rich in a past era when diets were only for the crazy empress and when the recipe already consisted of ingredients such as dark chocolate, sugar, eggs, our, and butter. Thedifference between the two is simply one of scale.

Demel is a Vienna-based homemade production, reminiscent of the days when confectioners worked at confectioneries. The situation is different at the Sacher hotel. In 1888 Sachers son wrote aletter to the emperor: I have only four workers, theyre cooking 24 hours a day, seven days a week, and on some days we sell and ship 200 to 400 cakes to Paris, Berlin, London and even overseas. Now the production of the Original Sacher-Torte has moved to a specialised factory. Even though they make sure the workers have their rest and

try not to upset the unions, the annual production reaches 300,000 cakes.

The Sachertorte, however, is still arare product. Its production is carefully monitored and the standards are very strict both in terms of ingredients and shape. There are four sizes ranging from the smallest, Piccolo (12 cm), to sizes one (16 cm), two (19 cm) and three (22cm). Exceptions are made when a special order is placed. The biggest wedding Sachertorte was two and a half meters indiameter!

The cakes are sold in the Sacher cafe, which has branches in Vienna, Salzburg, Innsbruck and Graz and you can also order them online. In addition, youll always be able to nd the Viennese delicacy in Austrian airports, so its agood idea to buy one before you board.

I always do. Once I was stopped at Domodedovo airport by the customs of cers who were suspicious ofmy

luggage: a briefcase and four Sachertortes. I ew to Vienna for one day for an interview and bought gifts for my family, of ce and childrens friends.

They scanned the cakes and found nothing but icing, cake layers and jam. The of cers were confused but didnt want to give up. I would have remained there a while if the oldest and most senior of cer had not appeared from abackroom.

Oh, hes bringing the sachers, he said. Its been a while since someone brought them through. I remember when they would send a plane to Vienna speci cally for these cakes. Have you bought them for yourself?

No I replied. Im taking them to alab for analysis. Its time to nd out the secret of the emperors dessert and start up the production of Praha cake in Moscow again.

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