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 DON’T BE ANTISOCIAL
F O L LO W M A X I M E V E RY W H E R E
“I always tried to turn every disaster
into an opportunity.”

John D. Ro c kef el l e R S R.

MAXIM
26 08
SUMMER DA ZE
22
PITCH PERFEC T
ALEXIS REN Everything you need to stay Red Sox ace Rick Porcello has
The model and cool by the pool one of the best arms in baseball
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Tools to keep you looking The brutal motorcycle race
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ZERO SUM
Italdesign’s Automobili Speciali
unit unveils its first supercar
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4 A U G U S T 2 017 MAXIM.COM
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 The Leading Voice in Men’s Luxury Lifestyle

Sardar Biglari
Editor-in- Chief

special creative adviser Gilles Bensimon special lifestyle editor A lessa ndr a A mbrosio

art & design director Guillaume Bruneau senior vice president of sales & marketing Susan Kilkenny

executive editor Mitch Moxley senior vice president of sales Louis Coletti

managing editor Lucy Silberman vice president of sales Josef Vann

European fashion director Caroline Christiansson vice president of sales Frank Morgano

director of photography Jessica Athanasiou-Piork Southeast director Jim Young

deputy art director Paul O’Dea West Coast director Larry Stevens

contributing writer & editor Justin Rohrlich digital director Chris Wilson

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SUMMER DAZE
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COURTESY OF THE BR ANDS

Clockwise from top left: Hibiki whisky, SUNTORY. Panama hat, J.CREW. Field watch, WEISS. Floral shirt, JUNYA WATANABE COMME DES
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COURTESY OF THE BR ANDS

Clockwise from top left: Sneakers, MONCLER. Wimbledon hat, RALPH LAUREN. Chronograph, CHANEL. Terry wristbands, LACOSTE.
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AUTO FOCUS
ZERO SUM
Italdesign’s Automobili Speciali
unit unveils its first supercar, as
fast as it is rare
For nearly half a century, Italdesign has been the
go-to consultant for the world’s automakers—
the McKinsey of car designers. From the early
stages of brainstorming to engineering and pro-
duction, the Italian maestros have worked with
brands such as Lamborghini, Audi, and Maserati
to create some of the most celebrated vehicles in
recent history.
Now, Italdesign Automobili Speciali is
launching its very own vision of a modern super-
car with the Zerouno. Sharing some components
with the Lamborghini Huracán (both Italdesign
and Lamborghini are owned by Audi AG), the
Zerouno boasts an entirely carbon-fiber and alu-
minum chassis, and bodywork made exclusively
from carbon fiber. This is all due to a singular
focus on lightweight construction.
The Zerouno features an Audi Sport 5.2-
liter, naturally aspirated V-10, similar to the pow-
erplant found in the Huracán. Producing 610
horsepower, the engine is paired with a 7-speed
14 a u g u s t 2 017 maxim.com
dual-clutch transmission. Despite an output of
560 Nm of torque, the Zerouno maintains trac-
tion thanks to the vehicle’s AWD system, also
shared by Lamborghini. The results are epic:
The car’s projected top speed is 205 mph, with a
zero-to-62-mph time of 3.2 seconds. The Zerouno
also features integrated carbon-ceramic brakes,
with eight pistons at the front and six at the rear,
as well as a perimeter carbon-fiber turbine to cool
the brakes.
Italdesign plans to build just five units of the
Zerouno, each customized to the buyer’s specifi-
cations. The company is also offering the “Corsa”
package, a track-only version of the supercar with
accentuated aerodynamic features, carbon-fiber
monocoque seat frames, a racing rear wing, and
a titanium muffler to match the titanium exhaust
system that comes standard. With a starting price
of 1.5 million euros, the Zerouno offers the super-
car exclusivity that the hyper-popular Huracán
cannot. —Keith Gordon
c o u r t e s y o f i ta l d e s i g n
 GET
E XC L U S I V E
ACC E SS
S I G N U P F O R YO U R W E E K LY
MAXIM NEWSLETTER

G O TO M A X I M .C O M / N E W S L E T T E R
SCREEN
MAXIM
MOVIES
Hollywood’s greatest auteurs—
Nolan, Soderbergh, and
Bigelow—heat up the summer
Detroit
The latest from Kathryn Bigelow, the Academy
Award–winning director of The Hurt Locker and
Zero Dark Thirty, tells the true story of one of
the largest citizen uprisings in U.S. history: the
July 23, 1967, 12th Street Riot in Detroit. The story
centers around the Algiers Motel Incident, in
which three people, all black men, were killed by
police, and nine other civilians were badly beaten.
With a script by frequent collaborator Mark
Boal, Detroit stars John Boyega (Star Wars: The
Force Awakens), with John Krasinski and Anthony
Mackie. (Annapurna Pictures, August 4)
War for the Planet of the Apes
In the third installment of the franchise reboot,
Andy Serkis returns as Caesar, the leader of
the apes, who is forced into war with humans
led by a merciless colonel (Woody Harrelson)
determined to eradicate the ape civilization.
As Caesar fights to save his species, he faces
his own darker instincts. To the victor goes the
planet. (20th Century Fox, July 14)
16 a u g u s t 2 017 maxim.com
The Dark Tower
Idris Elba stars as the gunslinger Roland
Deschain, on a quest to protect the Dark
Tower, a structure that supports all realities, in
this sci-fi western based on the Stephen King
series. The movie incorporates elements from
several novels in King’s eight-volume serial epic.
Matthew McConaughey stars as Deschain’s
nemesis. The Dark Tower is the first of a planned
franchise that will span film and television.
(Sony Pictures, August 4)
Logan Lucky
Steven Soderbergh (Ocean’s Eleven, The Knick)
comes out of moviemaking retirement with this
heist comedy. Two brothers (Channing Tatum,
Adam Driver), trying to reverse a family curse,
plan an elaborate robbery during the Coca-
Cola 600 race at Charlotte Motor Speedway.
The star-studded supporting cast includes
Daniel Craig, Hilary Swank, and Katie
Holmes. (Fingerprint Releasing, August 18)
Dunkirk
Inception director Christopher Nolan delivers
what could be the most riveting war movie
since Saving Private Ryan. Dunkirk tells the
harrowing true story of the evacuation of close
to 400,000 allied troops, surrounded by Ger-
man forces, from the beaches of northern France
across the English Channel during WWII.
Starring Tom Hardy, Mark Rylance, and
c lo c k w i s e f r o m to p : f i n g e r p r i n t r e l e a s i n g / b l e e c k e r s t r e e t;
e n t e r ta i n m e n t i n c . ; 2 0 t h c e n t u ry f ox ; a n n a p u r n a p i c t u r e s
Cillian Murphy. (Warner Bros., July 21)
s o n y p i c t u r e s e n t e r ta i n m e n t i n c . ; wa r n e r b r o s .
 ADVERTISEMENT
SMARTEN
UP TO
SHRINK
YOUR
GUT
Superfood Shake
Can Help You Break
Through Your Weight
Loss Plateau
BY CHRIS HANSEN
B
eing a health and nutrition correspondent means that
companies frequently send me their products, and ask for my
stamp of approval. Most of the time I dive into research, give
the product a try, and send the company honest feedback about what
they’ll need to change before I’ll recommend it. Plus my hectic job
and my determination to stay fit means I’m always hunting for a
quick and nutritious way to fill up on nutrients my body needs. So I
can confidently say, “I’ve tried it all”.
Last Tuesday work was especially hectic, but I’d booked with my
$200 an hour personal trainer, Tony, a triathlon winning, organic-to-the-
bone fitness guy with a ten mile long track record of whipping the “who’s
who” into shape in record time, so I had to go. He noticed that my set
count was down and playfully asked, “Feeling a little tired today?”, as
he handed me a bottle from his gym bag. After one sip I figured that
there was no way this could be healthy because the creamy chocolate
flavor was just too delicious. Still, he’d never risk his reputation.
With more than a healthy dose of scepticism I decided to
investigate this shake he’d called INVIGOR8 Superfood.
Turns out, it’s a full meal replacement shake, which stunned me
because virtually every other shake I’d researched had tasted chalky,
clumpy and packed with hidden “no-no’s” like cheap protein, tons
of artificial ingredients, not to mention harmful synthetic dyes,
additives, sugars, preservatives, and hormones. And even though
INVIGOR8’s full meal replacement shake cost more than many of
the shakes I’ve tried, it was about half the price of my favorite salad,
and the nutrition profile looked second to none.
Wanting to know more, I reached out to a few of the people who
were talking about it on trustworthy fitness forums. By the next
morning three people got back to me saying,
“As a trainer I love Invigor8. It’s definitely helped me to have
more all-day energy, plus build the kind of lean sculpted muscle
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Drinking it has become a part of my regular training routine, because
my time has improved, my energy is up, and I’m thinking more
clearly than ever before.”
I decided to take my investigation one step further by researching
the development of INVIGOR8. I was pleasantly surprised to find
out that the company went to great lengths to keep INVIGOR8 free
of harmful ingredients.
The makers of INVIGOR8 were determined to make the first
100% natural, non-GMO nutritional shake & green superfood.
The result is a meal replacement shake that contains 100% grass-
fed whey that has a superior nutrient profile to the grain-fed
whey found in most shakes, metabolism boosting raw coconut oil,
hormone free colostrum to promote a healthy immune system,
Omega 3, 6, 9-rich chia and flaxseeds, superfood greens like
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cognitive enhancers for improved mood and brain function. The
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and digestive enzymes so your body absorbs the high-caliber
nutrition you get from INVIGOR8.
As a whole-foods nutritionist with a thriving practice I understand
the importance of filling my body with the best Mother Nature has
to offer. I have always been reluctant to try new products because
I was never sure of the impact they would have on my energy, and
weight. INVIGOR8 is different, not only because it’s delicious,
but because it helps me to maintain the energy I need to run my
busy practice, while helping me to stay fit and toned. Considering
all of the shakes I’ve tried, I can honestly say that the results I’ve
experienced from INVIGOR8 are nothing short of amazing.
A company spokesperson confirmed an exclusive offer for Maxim
readers: if you order this month, you’ll receive $10 off your first order
by using promo code “Max10” at checkout. You can order INVIGOR8
today at www.DrinkInvigor8.com or by calling 1-800-958-3392.
LEADING MAN

THE HUNTER
Sam Worthington plays an FBI agent on the trail of a terrorist
in the much-anticipated series Manhunt: Unabomber

Te x t b y a . d. par k

Sam Worthington isn’t interested in getting to know the real-life people on which
his characters are based—at least not before he creates his own vision of them.
The British-born Australian actor learned the hard way not to get too close to
source material. “I did a movie once where the guy was a real-life guy and he
would hang out in my hotel lobby and at the end of my day, he’d be there and
he’d say, ‘How’d it go? Did you portray me correctly?’ ” By correctly, Worthington
surmised, the man meant flatteringly. But Worthington’s loyalty is always to the
character, whether the inspiration for that character likes it or not.
That’s a principle he took to this month’s Manhunt: Unabomber, a Discovery
Channel series in which he plays FBI profiler Jim Fitzgerald, the real-life agent
who helped solve the Unabomber case in 1996. When Worthington finally did
meet Fitzgerald, who served as a consulting producer on the series, he was
straightforward: “I said, ‘I’m going to portray the good side and the bad side, so
be prepared.’ But I think he’s happy the story is being told.”
Worthington has become a master storyteller since his career’s surreal launch
in Hollywood, when he landed the lead in James Cameron’s 2009 blockbuster,
Avatar, which became the world’s highest-grossing movie in history. Manhunt
marks an opportunity to flex different muscles, the chance to develop a character
over the course of a television series and tell the untold side of a famous story.
In 1996, the infamous Unabomber case came to a close after Ted Kaczynski, a
Harvard graduate, was turned in by his brother. Since 1978, Kaczynski (played in
the series by British actor Paul Bettany) had mailed a series of bombs that killed
three people and wounded 23 others, targeting airlines and universities (hence
the moniker). Although the case was one of the most famous of the 20th century,
Manhunt unveils details that were hidden from the public for decades.
To develop the character, Worthington immersed himself in books, inter-
views, and audiotapes by Fitzgerald. “The script helped tremendously—that’s
your bible to getting in and understanding,” Worthington explains. “When I met
[Fitzgerald], I thought, ‘I’ve already cemented this and hopefully you like the ap-
proach.’ ” The actor believes that the risk of meeting real-life characters is that they
can romanticize the past and their actions. “There’s so much material a person can
give you, but this was 20 years ago and you might not get to the nuts and bolts
that can help you,” he says. “You’re going to have a glorified approach, and the
negative aspects will sweep away.”
Instead, Worthington’s goal is to find truth in his work rather than a rose-
tinted version. “The truth is always an elusive thing you try to capture,” he says.
“That’s why some movies work and some don’t. You either found the truth or
you were faking.” Manhunt also presented a new challenge to Worthington, whose
career so far has focused on the big screen: the faster pace of a TV drama. “You’re
doing the equivalent of four films back-to-back, and I found that very interesting.
The speed of the medium is insane, and it was a whole different set of skills. I
b e a u g r e a ly/ t r u n k a r c h i v e

learned here that speed is your friend.”

In Manhunt, Worthington was presented with a unique opportunity,
because while the Unabomber case was one of the most notorious domestic
terror incidents in FBI history, Fitzgerald’s role was unsung for many years.
Going in, the actor had no idea that Fitzgerald played such a large part in solving
it. Because of the grisly nature of the crimes, Worthington felt an added obliga-
tion to get the story right. “I do believe you have a responsibility to the victims,
and that was always paramount to our minds: This guy killed people.”
Worthington plays FBI profiler Jim Fitzgerald, whose
role in the Unabomber case was previously unsung
maxim.com a u g u s t 2 017 19
DRINK
LATE
SUMMER
LIBATIONS
August is the perfect month to
expand your cocktail horizons
August is a strange drinking month. Summer is
winding down and fall looms. You’re over rosé
and can’t do another Tom Collins, but it’s not
quite cider season and whiskey doesn’t seem
right in the stifling heat. In other words, it’s the
month to experiment. Maxim asked some of the
best bartenders in America for their go-to
August cocktails, and they didn’t disappoint. So
drink up—summer’s not over yet.
Perfect Daiquiri
By Jesse Vida & Jillian Vose, BlackTail, New York
“The Perfect Daiquiri is the perfect balance of
sour, sweet, and spirit,” says Vida, the head bar-
tender at BlackTail. “The perfect combo of tex-
ture, brightness, and depth. It never outstays
its welcome and is a great cocktail to enjoy all
summer long and as we head into fall.”
1 ounce lime juice
½ ounce rich cane syrup
2½ ounces BT rum mix (1 ounce Caña Brava,
¾ ounce Plantation 3 Stars, ½ ounce Barban-
court white, ¼ ounce El Dorado 3 year)
Combine ingredients, shake, and serve in a
sour glass.
Ni Hao, Ginger
By Brett Esler, Whisler’s, Austin
This drink is geared toward the martini drinkers
out there, but uses baijiu, a Chinese liquor, as
the base spirit instead of gin or vodka. It’s crisp,
bright, and smooth, with ginger and slightly
herbal background notes.
1½ ounces Byejoe baijiu
1 ounce Domaine de Canton ginger liqueur
1 bar spoon Suze Saveur d’Autrefois gentian
liqueur
Combine ingredients in a mixing glass with ice
and stir gently for a good 20 seconds. Strain
20 a u g u s t 2 017 maxim.com
into a chilled cocktail or coupe glass. Garnish
with a lemon-peel rose.
Pomme & Circumstance
By Tony Abou-Ganim, Libertine Social, Mandalay
Bay, Las Vegas
“This cocktail is refreshing for late summer but
also easily segues into fall with the addition
of Laird’s applejack and apple brandy, as well
as apple juice,” Abou-Ganim says. “The dried
apple slice garnish is the final touch to welcome
the fall season. You can even serve the cock-
tail in a glass bottle for late summer/early fall
entertaining.”
1½ ounces Laird’s applejack
½ ounce Laird’s apple brandy
½ ounce Domaine de Canton ginger liqueur
2 ounces cloudy, unfiltered apple juice
Splash fresh lemon juice
Chilled ginger ale
In a mixing glass add Laird’s applejack and
apple brandy, Canton, cloudy apple juice, and
lemon juice; shake with ice until well blended.
Strain into an ice-filled goblet and top with
chilled ginger ale. Stir to mix, and garnish with
a fan of dried apple slices.
This Is Not a Rosé
By JP Fetherston, Columbia Room, Washington, D.C.
“It might not be a rosé, but this cocktail is
inspired by and meant to evoke the crisp pink
wines of southern France,” Fetherston says. “It’s
a blend of fino sherry, dry vermouth (from Im-
bue), mezcal, fraise des bois (wild strawberry)
liqueur, Campari, cucumber water, and trash
cordial. The latter is a tart ingredient we make
from the trimmed bits of our citrus, fruit, mint,
The cocktail This Is Not a Rosé at Washington, D.C.’s Columbia
Room is meant to evoke the pink wines of southern France
and cucumber garnishes. Pink wine is going
to have to share some real estate with pink
cocktails in the summer drinking stakes.”
Original version, served at the Columbia Room
Punch Garden
1 ounce Tio Pepe fino sherry
1 ounce Imbue Classic dry vermouth
¼ ounce Del Maguey Vida mezcal
¼ ounce Giffard Crème de Fraise des Bois
¼ ounce Campari
¼ ounce trash cordial
1 ounce cucumber water
For the home bartender’s version, swap trash
cordial with grapefruit juice. For cucumber
water, macerate sliced cucumbers in water for at
least 10 minutes. Strain. Batch ingredients and
refrigerate.
63 East Adams
By Jack McGarry, GreenRiver, Chicago
“The 63 East Adams is a delightful late summer
drink. We created it with late summer very much
in mind,” McGarry says. “At its most basic core
the 63 East Adams is a sour. We’ve nuanced it
with blackberry and amaro, with the punchy Old
Forester as a backbone. It’s what I call a ‘session’
cocktail—you can have a few in one session.”
3 blackberries
¾ ounce each: Cynar amaro, lemon juice, and
ajwain honey syrup (or regular honey syrup;
McGarry uses a 2:1 honey-to-water ratio)
2 ounces Old Forester Signature bourbon
Shaken. Serve in a sling glass with cracked
ice. Garnish with smoked black peppercorn
spray (optional if you’re making it at home) and
lemon expression.
fa r r a h s k e i k y/ d i m s u m m e d i a
GOOD SPORT
PITCH PERFECT
Don’t let his struggles this season fool you. Red Sox ace
Rick Porcello still has one of the best arms in baseball.
Te x t b y K EI T H G O R D O N
Rick Porcello shifted anxiously in his chair,
waiting for his interview with the MLB Network
to begin. Surrounded by family and friends, the
Red Sox right-hander had just completed his best
season in the majors, putting up career-topping
numbers in wins (22), innings pitched (223), ERA
(3.15), and strikeouts (189). Now all he could do
was wait to find out if the campaign was enough
to earn him the American League Cy Young
Award, presented to the league’s best pitcher.
It was.
When the decision was announced, live on
22 A U G U S T 2 017 MAXIM.COM
air, the New Jersey native was swarmed by his
loved ones in a giant bear hug. They had rea-
son to be thrilled, and not just because the Cy
Young is one of baseball’s top honors. It had been
a tough road there for Porcello. A celebrated
prep star, a struggling young pro, an ace with
unhittable stuff—Porcello had been all of these
things over his career. But if anything, the ups
and downs that defined Porcello’s journey to Cy
Young winner made the celebration even sweeter.
Indeed, if there’s a living, breathing example
of what makes baseball such a rewarding, and
frustrating, game, look no further than Porcello,
a towering pitcher with a masterful sinker. Mere
months after winning the prestigious award,
Porcello’s unhittable 2016 seems like a distant
R I C H GAG N O N /G E T T Y I M AG E S
memory. This year has gotten off to a rocky start
for the 28-year-old right-hander, who has strug-
gled through the spring, unable to find last year’s
consistent form. But that’s just part of being an
elite pitcher in the big leagues. “The real chal-
lenge is the ability to stay at the Major League
level,” Porcello tells Maxim. “I am sure you’ve
heard the saying ‘It is a game of adjustments.’
Porcello keeps his hitters guessing by
purposefully hiding the ball until the last
possible moment
AN AMERICAN CLASSIC SINCE 1934.

That’s what makes it so difficult. Everyone is
constantly adjusting to a better way to try and
beat you. Your opponents are constantly trying
to exploit your weaknesses, so it’s a daily battle.”
The 6'5", 205-pound Porcello was drafted
in 2007 by the Detroit Tigers. Even in a class
that included future all-stars like David Price,
Madison Bumgarner, Jason Heyward, and Matt
Wieters, Porcello was perhaps the most intrigu-
ing prospect. After dominating the competition
with Seton Hall Preparatory School in West Or-
ange, New Jersey, Porcello was named Gatorade
National High School Player of the Year. He
24 A U G U S T 2 017 MAXIM.COM
declined a scholarship offer to attend the Univer-
sity of North Carolina, instead choosing to enter
his name in the MLB draft. Porcello signed with
one of the biggest names in baseball representa-
tion, notorious hardball negotiator Scott Boras.
Signing with Boras sent a clear message to
the 30 major league franchises hoping to acquire
the young ace: You can draft Porcello, but you
might not be able to sign him. Boras has earned
a reputation of keeping his clients off the field
until they are awarded top-level contracts. That’s
why Porcello was still available when the Tigers’
27th pick came around.
The Tigers decided to pony up, offering
him a four-year, $7.28 million contract, a record
for a high school player. “Once I was offered a
contract to sign, I weighed a lot of factors,” says
Porcello, who at that point was still considering
playing in college. “Ultimately my family and I
decided that starting a professional career at the
age of 18 with an organization we thought very
highly of, and a great deal of financial security
that came with signing a contract, was the right
decision for me.”
Porcello rewarded the Tigers with six years
of solid work, winning double-digit games in
each of the six seasons, culminating in the 2014
campaign when he posted what were at the time
his best numbers in ERA (3.43), wins (15), and
innings pitched (204).
In 2014, Porcello was traded to Boston and
soon offered a four-year, $82.5 million extension.
Initially, the deal seemed a misstep for the Red
Sox; Porcello struggled in his first season with
the team. He bounced back in 2016 with a ca-
reer year and a Cy Young victory over his former
teammate, superstar Justin Verlander, cementing
his status as one of baseball’s best pitchers.
This season, however, has turned into a
frustrating exercise in inconsistency. “Right now
it’s a mix…I’ll locate well on one batter, and the
next batter I’m leaving stuff over the middle of
the plate. I’ve got to be more consistent, for sure.”
Even Red Sox manager John Farrell struggled
to explain Porcello’s difficulties this season. “He’s
in a stretch when he’s making a mistake, or a
mislocated pitch,” Farrell told the media, follow-
ing a game in early June. “He’s a little snakebit
right now, to be honest.”
For his part, Porcello is staying positive.
And to be fair, many pitchers would gladly take
his struggles over their own, since Porcello has
never had an ERA above 5.00 in his career. “I’m
not far off,” he recently told Reuters. “I definitely
feel good about some of the stuff I’m doing.”
There have been promising signs, includ-
ing strong starts in early summer against the
Blue Jays and Twins. But turning things around
while in the glare of the spotlight is a challenge.
This is something the average fan doesn’t quite
appreciate. “Don’t get me wrong; we play a game
that we love for a living and get paid handsomely
for it, so I’m not complaining or comparing it
to the stresses that each and every person deals
with in their everyday life. It is still a game,”
Porcello says. “However, it’s a really hard game.
A DA M G L A N Z M A N /G E T T Y I M AG E S
Even when things are going good and you are
feeling great both physically and mentally, it’s a
grind. Some things are just completely out of
your control. You can execute a pitch exactly
how you wanted to and still not get the result
you were looking for.”
But as opposing batters have learned time
and again over his career: Don’t count out
Rick Porcello.
 ™

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GETMAXIMFIT.COM
 The real
alexis ren
The model and social media sensation opens up to her legions of followers about almost
everything in her life, both good and bad. And that’s why they love her.

Te x t b y S AR AH H O R N E G RO S E P h o t o g ra p h e d b y G I L L E S B EN S I M O N S t y l e d b y c ARO L I N E c H R I S t I AN S S O N
 Lace camisole, MONKI. Panties,
INTIMISSIMI. Bracelets, VANINA.
T
he light in Southern California moves from shades of
straw gold to hazy peach—basically, your perfect selfie
conditions. With palm trees in the background and
Alexis Ren in the foreground, mooning the camera
from a skateboard, you have the makings of social media magic: a
single video clip, and then—bam!—5,034,764 views on Instagram.
Ren, the 20-year-old model and Instababe extraordinaire
(9.4 million followers and counting), is sanguine about why she
gets all those likes. “Confidence is what people tend to gravi-
tate toward, and also, obviously, sex. I don’t consider that a bad
thing, though. If a woman likes to post about her body, that
doesn’t make her a slut, desperate, or dumb. It still blows my
mind we are stuck in that perception of womanhood. It’s 2017.
Come on, people!”
Ren grew up in the tony coastal town of Santa Monica,
surfing, skateboarding, and getting plenty of second glances for
that body. At the age of 13 she was scouted to model for the surf
chick label Brandy Melville, and photos of her in a bikini soon
went viral, laying the foundation for a mini empire that blended
traditional commercial jobs with a huge social media following.
Earning notoriety at such a young age was “surreal,” she says. “It’s
still weird.”
Thanks to her manga-esque proportions—Bambi eyes, a
23-inch waist, and a gym-earned rear view—and a knack for con-
veying a bubbly, jet-setting sex appeal, Ren was at the vanguard
of a tribe of genetically blessed “influencers.” For millions of
young girls, anything she does is #goals; fans obsess over every-
thing from her diet to her sex life. For years, her relationship with
fellow social media star Jay Alvarrez only added to her fans’ sense
that they knew everything about her, and the pair banked on
that oversharing, posting dreamy YouTube videos that garnered
millions of views.
Last February, the couple confirmed their split, and this
spring, in the run-up to launching her own fitness label, Ren
Active, Alexis took to Twitter to explain that being Alexis was
not all jaunts to Hawaii and lounging by the pool with a puppy
while wearing a G-string. “I’ve gone through a lot as far as health,”
she wrote. “I overworked myself to the point of malnourishment.”
Now, Alexis says, she’s in a better place. “I’m stronger, hap-
pier, and healthier than I’ve ever been…In the last six months I’ve
opened up to my followers about my struggles in my day-to-day.
I think being vulnerable to other humans is a form of strength.”
She also takes pains to point out that she’s not just some girl
in a swimsuit. “People think I don’t have substance and I’m just
another pretty face. I have been through a lot of life experience for
a 20-year-old. People tend to judge a book by its cover. I love being
unexpected and gaining respect for who I am and not how I look.”
If you’re thinking of pickup lines, she says, channel your inner Elon
Musk. “I love a guy who knows who he is, can make me laugh, and
challenges me intellectually…I love talking about space, our society,
and what the future holds for us as a civilization.”
But lest you imagine Ren takes herself a little too seriously
these days, she always defaults to a rather cheeky sense of humor,
as evidenced by a recent Instagram series showing her having
lunch and not so coyly lifting her white T-shirt to show some
generous underboob as she tucks into a burger and kale salad.
Because why the hell not?

Opposite page: Fun fur, chOyO. Bikini

bottom, MONKI. Chain, cAROLINE NAJMAN.
Bracelets, VANINA. This page: Shorts,
cADOLLE. Sunglasses, ThIERRy LASRy.
Cotton top, SAINT JAMES.
Velvet bikini bottom,
ALBERTINE.
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DELAFON. Satin bra,
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 Satin bomber jacket, BOMBERS
ORIGINAL. Corset and panties,
cADOLLE. Necklace and earrings,
ShOUROUK.
Panties, ANN SUMMERS. For more
information, see page 78. Makeup,
Lili choi for calliste. Hair,
Alessandro Rebecchi at Artlist.
Nails, christina conrad with M.A.c
cosmetics at calliste.
36 A U G U S T 2 017 MAXIM.COM
THE FRENCH
RIVIERA France’s gilded southern coast continues to
draw global elites to its lavish hotels, star-studded
bars, and glistening shores

Te x t b y J U S T I N RO H R L I C H

B
ritish playwright and novelist W. Somerset Maugham famously described
the French Riviera as “a sunny place for shady people.” This charmed
stretch of coastline has always exuded intrigue, with a dash of raffishness
lurking underneath its impossibly graceful surface. The mixture can be even
more intoxicating than the area’s much-lauded rosé wine; Maugham purchased
a villa in Saint-Jean-Cap-Ferrat in 1927 and spent the rest of his days—he died in
nearby Nice 38 years later— living there.

SAINT-JEAN-CAP-FERRAT
“This is a place where light plays the first part,”
Henri Matisse once wrote about Saint-Jean-
Cap-Ferrat. “Color comes afterwards. First you
have to feel the light, absorb it into yourself.”
Cap Ferrat, as it is familiarly known, has
played host to everyone from the political elite
(Winston Churchill, Charles de Gaulle, and
Bill Clinton have all spent time here over the
years) and Hollywood royalty (Charlie Chaplin,
Elizabeth Taylor, Edith Piaf, Roger Moore, and
Jean-Paul Belmondo were frequent visitors) to
royalty royalty (King Leopold II of Belgium
owned an estate in Cap Ferrat, as did Baroness
Beatrice Ephrussi de Rothschild).
The town, which is also known as Billion-
aires’ Playground, still attracts the world’s wealthi-
est people. Advertising mogul and arts patron
Lord Maurice Saatchi vacations here, as do
Andrew Lloyd Webber, Angelina Jolie, and Bono,
who owns a villa nearby, in Eze-Bord-de-Mer.
Even if you already know how to swim, it
might be worth your while booking a lesson
with Pierre Gruneberg, an instructor at the
Four Seasons Grand Hôtel du Cap Ferrat since
1950. Former clients, according to the hotel,
include W. Somerset Maugham, Ralph Lau-
ren, Elie Wiesel, Brigitte Bardot, several mem-
bers of the Kennedy family, Pablo Picasso, Jean
Cocteau, and Paul McCartney.
There are five beaches on which to work
on your tan in Cap Ferrat, including Cros deï
Pin, Paloma Beach, and Plage Passable. The
largest is Cros deï Pin, which sits directly next
to the Port de Plaisance. Windsurfers and sail-
boats are available for rent at the nearby Club
Nautique. Paloma Beach, which overlooks the
bay on the Sainte-Hospice peninsula, is a few
Above: View from the grounds of
the Four Seasons Grand Hôtel
du Cap Ferrat. Right: The hotel’s
glass funicular whisks guests
down toward the sea.
FRANCE
minutes’ walk from town. Lounge chairs are
available for €26; the beach is open daily from
Easter to the end of September. The restau-
rant—also called Paloma Beach—serves spec-
tacularly fresh local fish and offers an extensive
selection of Côte de Provence wines. There’s
also the private Plage Passable, which has stun-
ning views of the Villefranche harbor. Loungers
and umbrellas are priced in three tiers: Those
closest to the water go for €45/day, those in
the second row rent for €42, and the third row
costs €30. Lunch and dinner are served, mas-
sages are available, and the sunsets are not to
be missed.
For a slightly deeper experience, speak
to Olivier and his team at Cap Ferrat Diving,
located directly under the watchtower in Cap’s
main port. Both snorkeling trips and scuba dives
are available; excursions leave from the town
dock, and night dives happen every Thursday.
You’re in France, so gourmet meals are a
given. Dine alfresco at the Michelin-starred
restaurant La Table du Royal. La Cabane de
l’écailler, also Michelin-starred, is known for its
sublime oysters and platters of succulent fruits
de mer. For the ultimate in sophisticated el-
egance, book a table at Le Cap—yes, its chef is
Michelin-starred too—located in the Four Sea-
sons Grand Hôtel du Cap Ferrat. Dinner only.
CANNES
See and be seen at restaurant/bar/club Baoli, situ-
ated along the legendary Croisette at Port Pierre
Canto. The door policy is strict, so come cor-
rect. La Chunga sits directly opposite the famed
Grand Hyatt Hôtel Martinez. It starts out as
a restaurant when the doors open at 8 p.m. and
FRANCE

MAXIM.COM A U G U S T 2 017 39
 FRANCE
evolves into a club later on. Don’t miss the fried
lobster at chef-owner Robert La Spina’s Le Cosi
in Cannes’ Old Town. Vegetarian? They’ll hap-
pily accommodate you at this beloved local spot.
Cannes, known, of course, for its film
festival, has also long been legendary for its
nightlife. The summer season–only Gotha
Club can hold up to 2,500 people—and gen-
erally does. The bar usually closes at 5. Door
charge: €25, even when big-name acts (A$AP
Rocky, Akon, Martin Solveig) are on the bill.
Tone things down a bit at Le Bar à Vin, a
classic French boîte with a deep wine list. Sip
a martini at the swanky Bar l’Amiral. The
Carlton Bar in the InterContinental Carlton
Cannes Hotel is another hangout for the thirst-
ier members of the exceptionally well-heeled
set. Have a Guinness or three at Morrison’s, an
Irish pub with sports—in English—on the TVs.
Continue the pub crawl at The Quay’s, which
features live music on Thursdays and Sundays.
Cannes is home to more than a dozen pub-
lic beaches, two municipally managed beaches,
and 33 private beach clubs and restaurants.
There are five beach zones to pick from: Gaza-
gnaire, Port Canto, La Croisette, Boulevard
de Midi, and Rochers de la Bocca. The public
Plage du Midi is one of the most casual of the
bunch and is popular with locals.
Luxurious hotel options abound here. The
Grand Hyatt Hôtel Martinez has played host
to, among other celebrities, Scarlett Johansson,
Eva Longoria, and Robert Pattinson in recent
years. Bring your credit card—the Martinez
penthouse suite goes for about $43,300 a night.
The InterContinental Carlton is another ven-
erable old-line property that has long been a
go-to lodging choice for boldface names. Built
in 1911, the Carlton boasts nine suites named
for celebrities associated with Cannes. The Sir
Sean Connery suite, which features four bed-
rooms, four baths, and its own private elevator,
will reportedly set you back €25,000 a night.
The Five Seas Hotel is a discreet five-star bou-
tique hotel with 45 beautifully appointed rooms.
The Presidential suite comes with its own ter-
race and glass-and-stainless-steel Jacuzzi.
ANTIBES
Located between Cannes and Nice, Antibes
has attracted sophisticated travelers since
the mid-19th century. Pablo Picasso spent
six months here in the 1940s, painting, draw-
ing, and making ceramics. Château Grimaldi,
where he stayed, is now the Picasso Museum.
Le Bacon, a favorite of chef Alain Ducasse,
received its first Michelin star in 1979. Its bouil-
labaisse may ruin any other you’ll ever taste.
Acclaimed chef Christian Morisset’s Le Figui-
er de Saint-Esprit is right in the heart of old
Antibes. His son Mathias works with Moris-
set in the kitchen as his pastry chef; his wife,
Josiane, runs the front of the house. Tasting
menu for the table from €123. Overlooking the
Bay of Nice, Les Vieux Murs is where executive
G R A N D H Ô T E L D U C A P F E R R AT. T H I S S P R E A D, F R O M L E F T: H U LTO N A R C H I V E / G E T T Y I M A G E S ; A L A M Y S TO C K P H OTO
chef Stephane Arnal turns out expertly prepared
O P E N I N G S P R E A D : R U T H R O S E / C O N TO U R BY G E T T Y I M A G E S . P R E V I O U S S P R E A D : C O U R T E S Y O F F O U R S E A S O N S
Provençal specialties. Try the oven-roasted
turbot and the truffle risotto.
The glittering guest registry at the
Hôtel du Cap-Eden Roc has included the Duke
and Duchess of Windsor, Ernest Hemingway,
and Rita Hayworth. The hotel was cash-only
for many, many years; the property only began
accepting credit cards in 2006. The intimate
Cap d’Antibes Beach Hotel is not far from
disgraced financier Bernie Madoff ’s onetime
estate. The 35-room resort has welcomed
Jay Z and Beyoncé, and you can treat yourself
like an international superstar—albeit tempo-
rarily—while you’re here. (Seaside massages are
available.) F. Scott Fitzgerald once lived in a
villa that later became the Hôtel Belles Rives,
where he wrote Tender Is the Night. The hotel’s
Piano Bar Fitzgerald not only keeps the legend
alive, it also boasts an award-winning pastry
chef in the kitchen, Steve Moracchini.
The area hosts an annual music festival,
Jazz à Juan, which has featured such artists
as Keith Jarrett, Wynton Marsalis, and Stevie
Wonder. Take in a pro basketball game at the
Azur Arena Antibes, where the Antibes Sharks,
part of the top LNB Pro A division, play their
home games. Of course, Antibes’ 48 beaches
along 16 miles of coastline make for a decent
afternoon too.
Left: Brigitte Bardot on the beach during the
Cannes Film Festival in 1953. Right: The
luxurious Hôtel du Cap-Eden Roc was cash-
only for many years.
FRANCE

MAXIM.COM A U G U S T 2 017 41

OTHER THE
SOUTH OF FRANCE The oft-overlooked Occitanie region is the country’s best-kept secret
N
ever heard of Occitanie? That’s forgiv-
able, because as of last year it didn’t
even exist. When parliament recently
reduced the country’s regions by
nearly half, the area formerly called Languedoc-
Roussillon joined with Midi-Pyrénées, located
in France’s southwest corner next to Spain,
to become Occitanie. (The term, which dates
to the Middle Ages, refers to a large southern
European realm where people spoke a Latin-
derived language called Occitan.) Even locals
aren’t yet used to the new terminology and often
revert to the old names, which can be confusing
to visitors. This is a shame, because Occitanie—
or whatever you want to call it—is a jewel.
“We consider it the real South of France,”
says Jodi Kennedy Gaffey, an Ameri-
can expat who owns and operates
the property La Tour du Chateau.
The area, she says, is more relaxed,
more authentic, and less touristy
than, for example, nearby Provence
or the Côte d’Azur. It includes miles
of Mediterranean beaches, hundreds
of vineyards, and charming, postcard-
perfect villages. “People want that
authentic experience, and something
no one else has done. That’s what you
find here.”
You’ll want to rent a car to explore
the many towns and vineyards the
region offers. Occitanie is also home
to historical riches. The remarkably
well-preserved Pont du Gard, about
an hour’s drive east of Montpellier, the area’s
second largest city, is the tallest Roman aque-
duct in the world, at 160 feet high. It was named
a unesco World Heritage Site in 1985. To the
west of Montpellier is Cité de Carcassonne, a
glorious medieval fortress that could be a set in
42 A U G U S T 2 017 MAXIM.COM
FRANCE
Te x t b y M I TC H M OX L E Y
The Lord of the Rings. Stay at Hôtel de la Cité,
which offers sojourners the rare privilege of
sleeping within a unesco site. Another great
option for exploring the environs is by boat; Le
Boat (leboat.com), in the city of Narbonne, rents
bateaux that you pilot yourself up the Canal du
Midi, a man-made waterway considered among
the greatest engineering feats of the 17th century.
While not as famous for its vin as Burgundy
or Provence, Occitanie is actually France’s larg-
est wine producer. For generations it made
the country’s cheapest wine—the swill for the
troops. But a concerted effort in recent decades
to focus on quality over quantity has resulted in
some world-class vintages. The region includes
549,194 acres of vineyard area (more land than
in all of Australia), spilling out 327,360,000 gal-
lons of wine—75 percent red, 13 percent white,
8 percent rosé, and 2 percent each of sparkling
and fortified/sweet. (Interesting fact: Sparkling
wine was actually created here, in 1531, by monks
at the Abbaye de Saint-Hilaire; 150 years later
Above: The Canal du Midi, a 17th-century engineering marvel.
Right: The medieval fortress in Carcassonne, one of
the Benedictine monk Dom Pérignon traveled
through and later introduced the wine to the
province that made it famous, Champagne.)
Among the best options for wine in the
region are Domaine d’Aigues Belles, a winery
that dates back to 1870 and is known for its
Pays d’Oc classification. La Jasse Castel, run by
winemaker Pascale Rivière, is renowned for its
Terrasses du Larzac appellation, which is gain-
ing in popularity in the States. Both wineries
export their products to the U.S. and offer visits
and tastings that are available by appointment.
Château l’Hospitalet, a hotel and win-
ery on the outskirts of Narbonne, is owned by
Gérard Bertrand, a former professional rugby
player who is one of the most renowned wine-
makers in the area. British wine critic
Jancis Robinson dubbed Bertrand the
Prince of the Languedoc, and a num-
ber of his stellar wines are available in
the U.S. Bertrand owns 13 wineries
throughout the region, all focused
O P P O S I T E PA G E : T H O M A S C L AV E I R O L E . T H I S PA G E : G E T T Y I M A G E S
on biodynamic processes. Be sure to
spend at least one evening at the Châ-
teau l’Hospitalet restaurant, L’Art de
Vivre, where the young chef Laurent
Chabert serves up gastronomic cui-
sine using the locality’s finest ingredi-
ents. The property also plays host to
an annual jazz festival, this year featur-
ing Norah Jones and George Benson.
For a taste of charming village
life, book a stay at Kennedy Gaffey’s
La Tour du Chateau, in a gorgeous
medieval tower that looks over the Canal du
Midi. Situated in a village of just 500 residents,
the château caters to groups of 10 to 12 people
with private gardens and a saltwater pool. It
also offers cooking classes with private chefs and
guided tours of the region.
France’s most popular tourist destinations.
A WINE OF
ONE’S OWN
France is home to some of the most famous wine regions in the world—
for good reason. But these days, smaller and more experimental winemakers
are also flourishing, offering enough variety to please every palate.
Here’s your guide the country’s best off-the-beaten-path vineyards.
Te x t b y JA S O N W I L S O N

F
rance has nearly two million
acres of vineyards, spread
across more than 300 appel-
lations, that produce roughly
eight billion bottles of wine
per year. Long story short,
there’s a lot of vin in France
for a tipsy traveler to explore. Yet most wine
tourists stick to the well-trodden path: Bor-
deaux, Burgundy, Alsace, Rhône. Not that
there’s anything wrong with those world-
class regions. But if you’re the kind of person
who’s willing to try rare and unique grapes
that you can’t always pronounce, the kind of
drinker who’s unafraid of natural wines rec-
ommended by tattooed sommeliers, and the
kind of traveler who likes to venture away
from the masses, then consider the follow-
ing wine itineraries.
SOUTHWEST FRANCE
For lovers of obscure grapes who want an alternative to
show-offy Bordeaux
When I think of interesting but affordable wines,
I think of Southwest France, and places like
Tarn, Haute-Garonne, and Gascony. These re-
gions are only a few hours’ drive from Bordeaux,
but instead of cabernet sauvignon, merlot, and
sauvignon blanc, the best wines here are made
from négrette, tannat, mauzac, fer servadou, and
petit manseng. No, I’m not just making up gib-
berish. Those are the names of grapes that come
from Fronton, Madiran, Marcillac, and Gaillac.
You might not have heard of those places, but
these are not upstart, up-and-coming nouveau re-
gions. They’re actually quite ancient. Winemak-
ing, in fact, flourished here with the Romans,
long before it did in Bordeaux.
Perhaps the most convenient appellation
in the Southwest is Fronton, a perfect day trip
from the city of Toulouse. Made with négrette,
a delicate red that’s perfumed like a Mediterra-
nean garden with exotic dried herbs and wild
plums, Fronton wines can be red or rosé. One of
my favorite Fronton producers is Domaine Rou-
magnac, located in the village of Villematier and
dating back to 1880.
For centuries, people have been making big,
jovial, rustic reds around the Gascon village of
Madiran, where the tannat grape is king. Tannat
had a small blip of notoriety in the mid-2000s
when scientists found that it contained the high-
est, most potent levels of polyphenols, those an-
tioxidants that prevent an array of health prob-
lems. Madiran wines are muscular, dark, and
juicy, perfect for when the weather turns cold
and leaves begin to fall. Bottles of Madiran wash

44 A U G U S T 2 017 MAXIM.COM
 FRANCE

down the decadent meals of Gascony, where I
was fed so much rich foie gras and pressed duck
that I feared my hosts might be forcing me to-
ward the same fate as the geese. A classic pro-
ducer in the village of Viella is Château Viella.
At the other end of the spectrum are the
lighter-bodied, blood-purple wines made with
the fer servadou grape, which is called braucol
in the town Gaillac and mansois in Marcillac,
its two main growing areas. The small town
of Gaillac, in particular, is a wonderful base for
exploring the Southwest.
LOIRE VALLEY
For laid-back wine drinkers who love good value and
natural wines
“Visit the Loire because it’s one of the home bases
of natural wine,” says Rachel Signer, editor of
the new wine magazine Terre and a Loire fanatic.
“People are fighting to make what they believe
is authentic wine that really represents terroir,
and they are open-minded and unpretentious.”
Signer suggests traveling with the same unpre-
tentious spirit: “Don’t think too much. Email
some producers for appointments, grab a French
dictionary, book some random hotels, and go.”
Loire wines range from white (muscadet,
chenin blanc from Vouvray and Savennières;
sauvignon blanc from Sancerre) to rosé (the
famed Anjou) to red (cabernet franc). Signer
adds, “The Loire is interesting because it offers
unique heritage varieties only found there, such
as pineau d’aunis, Romorantin, menu pineau,
and others worth checking out.” Cabernet franc
from the Loire will be a particular revelation for
American wine drinkers weaned on big, oaky,
fruity reds. It still remains a bit of a mystery here
in the U.S. Give most American consumers a
label that reads Chinon or Bourgueil or
Saumur-Champigny and their eyes will glaze
over. “Are those medical conditions or charac-
ters on Game of Thrones?” someone once asked
me. But as novice wine drinkers evolve toward
more savory wines, cabernet franc is the gate-
way. In French bistros, Loire Valley cabernet
franc has for decades been a traditional house
red, underscoring how well it pairs with so
many different dishes.
SAVOIE AND ISÈRE
Alpine wines for those who love mountains, tasting,
and exploring
Stretching from Grenoble to Chamonix, the
famous names in skiing also boast a vibrant wine
culture. Combine tasting with trekking through
the mountains, where winery and café stops
afford amazing views of Mont Blanc.
Cool-climate wines are all the rage on hip
wine lists. And some of the rarest grapes in the
world are preserved at high altitudes. Have you
ever tasted white wine made with jacquère or
altesse, or reds made with mondeuse or persan?
Or sparkling wines made with gringet? There
are nearly 1,400 wine grapes in the world, but
80 percent of the world’s wines are made from
only 20 grapes. Expand your horizons!
CHAMPAGNE
For those who can’t resist the bubbly and don’t want to
stray too far from Paris
OK, this isn’t exactly off the beaten path, and
you don’t need an explanation of the impor-
tance of Champagne, the drink of celebration.
The finest bubbly has always been associated
with prestige, status, and luxury.
“Knowledgeable wine geeks have always
talked about top Champagnes with the same
reverence they reserve for the finest wines of
Bordeaux and Burgundy,” says David White,
author of the recent But First, Champagne: A
Modern Guide to the World’s Favorite Wine. “Cham-
pagne has a fascinating history. Since its earliest
days, the region has witnessed more bloodshed
and heartbreak than almost anywhere else in
the world—but also helped lubricate more cel-
ebrations. It’s just a magical place.”
Today, the province and its wines are in
the midst of a renaissance, with a new wave
of smaller producers making grower Cham-
pagne, wines made by the farmers who grow
the grapes. According to White, there’s never
been a better time to explore Champagne—
both the region and its wines—which is about a
two-hour drive from Paris. He suggests visiting
a mix of larger, prestigious Champagne houses,
such as Taittinger and Ruinart, where White
recommends visitors descend into the win-
ery’s ancient chalk cellars, or crayères, excavated
thousands of years ago by Roman slaves, and
smaller, buzzy grower Champagne producers,
such as Pierre Gimonnet & Fils and Cham-
pagne Dosnon in the Aube.
For an unforgettable splurge, White recom-
mends visiting Anselme Selosse, a winegrower
who White says “has had a larger impact in
Champagne than anyone since Dom Pérignon.
An evangelist for responsible farming and mini-
mal intervention winemaking, Selosse makes
the region’s most compelling wines.” Stay at
Anselme Selosse’s 10-room Hôtel les Avisés.
Selosse doesn’t offer tours, but he does offer
“aperitif conversations” in his cellars. They are
given entirely in French, and he offers them to
hotel guests on Monday and Thursday eve-
nings and Saturday mornings. “One would be
hard-pressed to find a more special place in
Champagne,” White says.

A VISITOR’S GUIDE

SOUTHWEST FRANCE LOIRE VALLEY SAVOIE AND ISÈRE CHAMPAGNE

Where to Stay: Where to Stay: Where to Stay: Where to Stay:
Hôtel/Restaurant La Verrerie, Gaillac Auberge du Centre, Chitenay L’hotel la Clé des Champs, Montmelian Hôtel les Avisés
hotel-tarn-la-verrerie.com; auberge-du-centre.com; lacledeschamps-hotels.com selosse-lesavises.com;
+33 (0)5 63 57 32 77 +33 (0)2 54 70 42 11 +33 (0)4 79 84 12 01 +33 (0)3 26 57 70 06
O P P O S I T E PA G E : C O U R T E S Y O F C H Â T E A U V I E L L A

Where to Taste: Where to Taste: Where to Taste Where to Taste:

L’Enclos des Braves, Gaillac Catherine & Pierre Breton, Bourgueil Domaine Belluard, Savoie Taittinger
lenclosdesbraves.com; domainebreton.net; domainebelluard.fr; taittinger.com
+33 (0)6 08 30 27 81 +33 (0)2 47 97 30 41 +33 (0)4 50 97 05 63 +33 (0)3 26 85 45 35

Domaine du Moulin, Gaillac Olga Raffault, Savigny-en-Veron Domaine Nicolas Gonin, Isère Pierre Gimonnet & Fils
ledomainedumoulin.com; olga-raffault.com; vins-nicolas-gonin.com; champagne-gimonnet.com;
+33 (0)5 63 57 20 52 +33 (0)2 47 58 42 16 +33 (0)4 74 18 74 81 +33 (0)3 26 59 78 70

Domaine des Terrisses, Gaillac Nicolas Joly, Savennières Domaine Finot, Isère Champagne Dosnon
domainedesterrisses.com; coulee-de-serrant.com/en; domaine-finot.com; champagne-dosnon.com;
+33 (0)5 63 57 16 18 +33 (0)2 41 72 22 32 +33 (0)4 76 13 45 57 +33 (0)3 25 29 19 24

Left: Château Viella, a classic wine producer in Southwest France

MAXIM.COM A U G U S T 2 017 45
 THE ROTHSCHILD REIGN
Two Bordeaux properties owned by
the legendary banking family produce
France’s most sought-after vintages

Sure, France’s expansive wine industry in-

cludes countless under-the-radar vineyards
and rare vintages pushing back against tra-
dition and winemaking norms. But there’s
nothing wrong with sticking with the clas-
sics. There’s a reason the same vineyards
produce the most desired wines year after
year, and perhaps none better exemplify this
elite winemaking tradition than two proper-
ties in Bordeaux owned by the Rothschild
family, the world’s premier banking family
for centuries.
In 1853, Nathaniel de Rothschild pur-
chased Château Brane-Mouton and its 222
acres of vines and renamed it Château Mouton
Rothschild. Fifteen years later, Baron James de
Rothschild snapped up the nearby Château
Lafite, creating Château Lafite Rothschild,
with 277 acres of world-class vines. These
neighboring vineyards have become two of the
elite winemakers in the world, each producing
vintages that cost hundreds of dollars a bottle,
with some of the rarer bottles costing tens of
thousands of dollars or more.
Bottles of Lafite average just shy of $1,000
apiece, while Mouton remains slightly more
affordable, at an average of just over $600 a
bottle. The pinnacle belongs to a 1787 Lafite
that supposedly belonged to Thomas Jef-
ferson and sold at auction for more than
$150,000. In fact, so many bottles produced
by these Rothschild properties are purchased
as investments that finding affordable bottles
to drink can be a challenge. A challenge we
eagerly accept. —Keith Gordon

F R O M L E F T: T H E L I F E P I C T U R E C O L L E C T I O N / G E T T Y I M A G E S ; C H A R L E S O ’ R E A R /
C O R B I S / G E T T Y I M A G E S ; J A C Q U E S L A N G E / PA R I S M ATC H V I A G E T T Y I M A G E S

Above: A bottle of 1787 Lafite held by Baron

Philippe de Rothschild in the cellar at Château
Mouton Rothschild; it supposedly belonged
to Thomas Jefferson and sold at auction for
more than $150,000. Opposite: Baron Eric de
Rothschild at Château Lafite Rothschild.

THE ROMANTIC’S
GUIDE TO PARIS
If you’re looking for love in the City of Light, you need to know how to date like the French
P
aris is renowned for being the most
romantic city on earth, so what bet-
ter place to find a soul mate? But to
find l’amour here, you’ll need to know
the rules of dating. Because courtship in the
French capital is slightly different than it is in
the States—it’s less a tiresome transaction and
more a cherished ritual.
“For Parisians, there is no real dating proto-
col,” says David Vermeulen, CEO of the Inner
Circle, a dating app that is bringing European
dating sensibilities to the U.S. “There is no mov-
ing through ‘bases,’ no expectation of sex just
because you both intimated it all evening, and no
guarantee of a relationship past a certain, given
number of dates. Many Parisians have never had a
one-night stand, and the notion of dating multiple
people until you decide to be exclusive is entirely
alien to Parisians—kissing marks out exclusivity.”
Flirting is in Parisians’ genes, Vermeulen
says, “and giving good chase is seen as the height
of good manners.” Still, he notes, Parisians aren’t
particularly overwrought about dating. “Win-
ing and dining comes naturally to them, and so
when it comes to a date, no matter how casual
the plan and quite unlike Americans, Parisians
focus on creating an intellectual and sensuous
connection over food and drink.”
48 A U G U S T 2 017 MAXIM.COM
FRANCE
Te x t b y M I TC H M OX L E Y
What this all means is that you’ve got to
relax, play it cool—and totally nail your first
date, because you might not get number two. You
also need to know where to take her. (If you’re
looking for a date via your phone, the Inner Circle
is a good place to start; it includes recommenda-
T H I S PA G E : C O U R T E S Y O F L I T T L E R E D D O O R . N E X T S P R E A D : E D WA R D B E R T H E LOT/ G E T T Y I M A G E S
tions of popular dining and drinking spots.)
You’re going to need a full day—and, hope-
fully, a next morning—to pull this off. Parisians
love walking, and for good reason: Paris, with its
cobblestone streets, gorgeous architecture, and
vibrant bistros with outdoor seating, is among
the most walkable cities there is. Take her to the
up-and-coming 10th arrondissement, which has
a Brooklyn feel, with many popular bars and
restaurants to explore. Take a walk or a bike ride
along the Canal Saint-Martin, where groups of
locals picnic over cheese and wine. From there,
head over to the eclectic Belleville neighbor-
hood and get a cocktail (served in a punch bowl,
to share) at La Commune, whose plant-filled
front patio is the perfect place to while away a
hot Paris afternoon with a prospective fling.
If it’s more of a classic Parisian vibe you’re
after, head toward la Seine to Tuileries Garden,
next to the Louvre, and then stop for an after-
noon chilled bottle of rosé at Rosa Bonheur sur
Seine, a lively bar on a boat at the edge of the
river, across from the Petit Palais.
For dinner, book a table for two at Paris’
hottest restaurant, Clown Bar, near Oberkampf
Metro, the domaine of Sota Atsumi, a Japanese
At the cocktail bar Little Red Door, bartenders
concoct drinks based on your mood
 FRANCE

chef trained at some of France’s best restaurants.

Make sure at least one of you orders the unparal-
leled duck and foie gras pie with a date reduc-
tion sauce—c’est incroyable. Pair with a bottle of
2016 Côtes du Rhône syrah-grenache, and cap it
off with the lemon tart for dessert. After dinner,
wander over to the nearby cocktail bar Little
Red Door, where the bartenders can concoct
custom drinks based on your mood. (Have fun
with this.)
Another excellent date-dining spot is Le
Mary Celeste, an adorable corner bar that
serves exquisite tapas. (It was a finalist for Best
International Restaurant Bar at the Spirited
Awards, the Academy Awards for cocktail bars.)
After eating, stroll the neighborhood and stop
at one of its many world-class cocktail bars—
Candelaria, PasDeLoup, Bespoke, to name a
few—for an after-dinner digestif.
If you really want to show her you know
what’s what in Paris, spend the evening in the
Pigalle neighborhood. Once a red light district
(and near the famous Moulin Rouge), it’s now
the coolest nightlife area in the city. If you’re still
hungry, get a table for two near the window at
Buvette, the sister restaurant of the Manhat-
tan eatery of the same name. Order a bottle of
Côte de Brouilly, a few apps (we recommend the
artichoke and burrata), and the best coq au vin
you’ve ever had. Follow that up with chocolate
cake and whipped cream.
Let’s say things are going really well. Book a
room at the aptly named Hotel Amour, designed
by artist André Saraiva (cofounder of Le Bain
nightclub in the Standard hotel in New York), the
place that started the Pigalle revival. OK, with
its abundance of erotic photography, we admit
this place oozes sex more than romance, but it is
incomparably cool.
Take it slow the next morning, but when you’re
ready, hop in an Uber to Les Enfants Perdus,
which serves one of Paris’ most incredible weekend
brunches, featuring delectable pastries, creamy
ravioli, and mouthwatering oeuf cocotte. Relax, sip
on a café au lait, and then celebrate your budding
romance with a bottle of Champagne. Congratula-
tions; you’ve now got a Parisian girlfriend.

The lively boat bar Rosa Bonheur sur Seine

50 A U G U S T 2 017 MAXIM.COM
FRANCE
 MOTO
THE HELL PIT
Red Bull’s brutal Hare Scramble race pushes the toughest enduro riders beyond their limits
Te x t b y K EI T H G O R D O N
A
s Graham Jarvis maneuvered his motorcycle through dense
forest, leading the pack of some 500 riders from around the world
in the 2015 Red Bull Hare Scramble, his excitement turned to
despair. The trail, part of a brand-new section of the course
known as Downtown, had led him to an impasse, a section of ravine so
clogged with rocks, trees, and loose soil that even Jarvis, a world-class off-
road rider, couldn’t navigate his bike through the morass.
Even worse, his competition, the most elite riders in the world, were
hot on his trail, speeding along the narrow avenue through the woods.
A crippling thought crept into the minds of Jarvis and the other riders
leading the pack, one that can be debilitating in a race as difficult as this
one: “I can’t do this.”
Pushing the world’s best enduro riders beyond their limits has always
been the signature mission of the Erzbergrodeo, the premier off-road
motorcycle event on the planet, and its over-the-top finale, the Red Bull
Hare Scramble. The creators of this masochistic event are two Austrian
motorcycle journalists, Andreas Werth and Karl Katoch. Back in the mid-
’90s, enduro and off-road moto racing was practically nonexistent, both in
terms of public awareness and participation. To fix that, the pair decided to
design a world-class motorcycle event at the Erzberg iron mine in Eisenerz,
52 A U G U S T 2 017 MAXIM.COM
Styria, Austria, whose terrain promised the perfect challenge for the world’s best
racers. From an event that first drew 120 riders to the inaugural event in 1995,
today the Erzbergrodeo features 1,500 riders from 38 countries, as well as thou-
sands of support staff, mechanics, and spectators.
When rider Jonny Walker finished the 2014 Hare Scramble in just
1 hour and 37 minutes—the race typically takes around four hours—organizers
were determined to alter the course to offer more of a challenge. The result was
the new deep-woods section, Downtown. It’s safe to say that Jarvis and his
fellow competitors were the victims of a slight overreach by the race designers;
Downtown earned the moniker “Green Hell.”
Jarvis and his fellow riders realized there was only one way out of the Green
Hell, a solution counterintuitive for a group of ultra-competitive, adrenaline-
pumping moto racers: teamwork. Over the next half hour, the competitors
worked as a unit, pushing, pulling, or carrying their bikes up the steep and
muddy slope, often requiring cables to drag their machines to the top of the
trail. When the group reached the end, they rode across the finish line together,
and the four riders became the first cochampions in the event’s history. Only
one other rider finished the course under the four-hour deadline—a remarkable
solo effort by Spaniard Mario Roman. In the end, only five riders of the 500 that
began completed the legendary course within the allotted time.
 Two races highlight the four-day event: The Iron Road Prologue and the
Hare Scramble. All 1,500 riders who descend on the mine are eligible to enter the
Prologue, a 13.5-km race from the bottom of the mine to the top of the neighbor-
ing hillside, along a nerve-racking stretch of loose gravel, dramatic drop-offs, and
hairpin turns. Speed is everything: A rider’s time in the Prologue determines if
he will be included among the top 500 riders invited to participate in the Hare
Scramble. The fastest 50 riders in the Prologue form the front line of racers in
the Scramble.
One of the most intriguing aspects of the event is the diversity of
racers. It’s common for pro factory-sponsored bikers to ride handlebar to handle-
bar with part-time amateurs and weekend warriors with a surplus of courage and
a deep thirst for punishment.
O P P O S I T E PA G E : P H I L I P P L AT Z E R / R E D B U L L C O N T E N T P O O L . T H I S PA G E , C L O C K W I S E F R O M TO P L E F T: S E B A S T I A N M A R KO / R E D B U L L C O N T E N T P O O L ;
YA N A S TA N C H E VA / R E D B U L L C O N T E N T P O O L ; P H I L I P P L AT Z E R / R E D B U L L C O N T E N T P O O L ; S A M O V I D I C / R E D B U L L C O N T E N T P O O L ( 2 )

i Mobility & Ability

Elite riders like Red Bull KTM’s Cody Webb have their pick when it comes to
the top off-road motorcycles, but like many of his fellow competitors, Webb
rides a customized version of the 2017 KTM 300 EXC. The KTM is an off-road
and enduro specialist, designed for mobility and agility on the toughest
terrain. Significantly lighter than its predecessors and peers, with a dry
weight of 221 pounds and an engine design that ensures better mass
centralization, the two-stroke bike provides all the torque a rider needs. Webb
has personalized his ride with rotor guards, master cylinder protectors,
unbreakable levers, and a beefy skid plate. With a six-speed Enduro gearbox
possessing an advanced dirt-blocking design, and a lack of linkage in the rear
suspension preventing the bike from snagging on inhospitable terrain, the
300 EXC is the one to watch at this year’s Red Bull Hare Scramble. KTM also
offers a basic version for under 10 grand, a far easier ask than following Webb
and his 300 EXC out of the Erzberg iron mine.

Opposite page: Jonny Walker clears a steep hill climb. This page, clockwise
from top left: The chaos of the Hare Scramble; Wade Young after finishing
the race; Andreas Lettenbichler helping to drag a bike through “Downtown”;
the start of the race at the bottom of the mine; some rocky sections that are
essentially boulder fields.
 PORTFOLIO

SIMPLE
PLEASURES
Portrait photographer Manny Roman’s images captivate with their striking simplicity
I
f nice guys finish last, Manny Roman is the exception to the rule.
The Miami-born, New York City–based photographer is feted as a
world-class portrait photographer, but you’d never guess it based on
his humility and honesty. And those attributes are exactly what’s led
to his success. As he describes his method, “I approach the model with my
truest self and express that, to me, they are beautiful just as they are and
their essence is what I want to capture.”
As a child, Roman was fascinated by cameras, and after some practice
shoots with his older sister, he approached local South Beach modeling
agencies in search of work. Soon, he’d established himself in the industry
as the go-to photog for portraits and high-style projects. Roman is candid
about what drew him to his subject matter: “Women. They have always
been my inspiration, from the classic beauty of Lauren Bacall to the sultry
appeal of Brigitte Bardot and Sophia Loren. I’ve always admired the way
women move, laugh, and flip their hair.”
While his work is diverse, his portraits stand out for their stark aus-
terity. “I used to think the simplicity aspect was easy, but it isn’t,” he says.
“Many times it’s easier for models to hide behind the makeup and clothes,
but once you ask them to be shot with no makeup, it’s as if they feel naked.”
Getting a model to a place of comfort is paramount. “The most chal-
lenging part is getting my subjects to a vulnerable point. If they do not trust
you then it’s hard to achieve that memorable moment I aim to capture,
which is the magic in my portraits. It comes down to trust and a mutual
understanding of what my subject and I want to achieve.” —Keith Gordon

58 A U G U S T 2 017 maxim.com
maxim.com j U n e / j U l y 2 017 59
Pro surfer Timmy Reyes, pictured here, is featured
in Burkard’s latest film, Under an Arctic Sky

60 a u g u s t 2 017 maxim.com
 ADVENTURE

The
Awe InspIrer
Photographer Chris Burkard has gained a worldwide following
by capturing the wonder of nature’s most remote landscapes

Te x t b y JAM E S J O I N ER P h o t o g ra p h e d b y C H R I S B U R K AR D
T
here’s a solid chance you already follow adventure
photographer Chris Burkard on Instagram. His feed, a
patchwork of brilliant colors, bucket-list locations, and
tiny people in epic landscapes, has amassed a staggering
2.6 million fans. In an ecosystem packed with adventure-chasing
storytellers, Burkard is king.
Unlike many “influencers”—people who’ve built an army of followers
to double-tap formulaic photos for fame and fortune—Burkard didn’t
quit a graphic design or marketing day job to jump on the social
media bandwagon. At a veteran age—for the medium, anyway—of
31 years, Burkard has been chasing his photographic dreams for well
over a decade.
“It’s funny; people want this dreamy story that everything hap-
pened so quickly and was effortless, but it was a total pain in the ass, to
be completely honest,” Burkard says with a laugh, his voice showing a
hint of a California surf-dude accent. Growing up in Pismo Beach, he
and his family took trips to places like Yosemite and Joshua Tree that
fostered a love of the outdoors. A high school affinity for art classes
eventually led him to photography, which he found “more real.”
At first he wanted to be a landscape photographer, but quickly
realized he’d never make a living. Instead, he combined his admira-
tion of huge landscapes with documenting the California culture
surrounding him. “I saw my friends surfing and I was like, That’s where
I want to be. I want to be in the water, or in the mountains,” he says. “I
went after it with everything I could.”
Tenacity turned an internship at Surfer magazine into a full-time
position, sending Burkard chasing surfers and waves around the globe.
For many, landing a staff gig at one of the biggest surf magazines in the
world would set the tone for a lifetime soaking up sun in exotic loca-
tions on someone else’s dime. But Burkard began to find it grating. He
would arrive in Indonesia or Nicaragua, for example, expecting wild
adventures, only to find “high-rise hotels, Wi-Fi, and fine dining.”
Refusing to ac-
cept a never-ending
summer’s compla- “ThaT’s where I wanT
c e n c y,   B u r k a r d
began  seeking To be. I wanT To be
“places that had
been thought of In The waTer, or In
as too cold or dan-
gerous to surf.” The mounTaIns.”
This has led to
what’s already amounted to a lifetime of adventure in places such as
Alaska, Norway, and even Russia, where he was detained for 24 hours
in a “gnarly private holding room with a one-eyed guard at the door and
bars on the doors and windows” for arriving a day before the date on
his visa. He was deported to Korea for a day before returning to finish
the 12-day trip.
It was Iceland, however, that captured his heart. Burkard has been
there 27 times over the past decade, documenting epic winter surf
under dancing northern lights. This has culminated in his most recent
film, Under an Arctic Sky, which follows six surfers en route to a remote
national park, where they find themselves struggling to survive in the
region’s worst storm in 25 years.
His days are now spent working as a director, public speaker, and
commercial photographer (and starring in commercials himself). The
one piece of wisdom he’d offer aspiring photographers? “So often you
see people pair their photography with some dead poet’s quote, tell-
ing you the mountains are calling and they must go,” he laughs. “Don’t
describe what you can already see. Take the time to describe what it felt
like when you were there. You’re the storyteller, and the sooner you put
yourself in your own stories, the better they will be.”

Burkard has amassed 2.6 million Instagram followers with his epic images
62 a u g u s t 2 017 maxim.com
 C H R I S B U R K A R D/ M A SS I f

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a u g u s t 2 017
63
 luxury

THE

BENTLEY BALANCE
By combining a rich history with modern flexibility,
the luxury British automaker has managed to appeal to buyers old and new

Te x t b y DAN C AR N E Y
 P H oTo G R A P H E D BY l o ï C T H é B A u D. H I G H - E N D R E To u C H E R : E m I l I E D E S m E u l E S . o P P o S I T E PA G E : C o u R T E S Y o F B E N T l E Y m oTo R S
T H I S PA G E : To m C l A E R E N w I T H T H E B E N T l E Y C o N T I N E N TA l G T V- 8 I N A m B E R C o lo R AT T H E C A S I N o D E m o N T E - C A R lo.

T
he late W.O. Bentley founded Bentley Motors with the aim of
achieving utter perfection in his cars. But the company’s current
design director, Stefan Sielaff, is a fan of subtle imperfection—the
Cindy Crawford’s–mole kind of flaw that is more an exclamation
mark on perfection than a detraction from it. “You get into a Bentley and you
see that it’s done with love and care,” Sielaff says. “You can see the human
touch and that it was not done by robots. You need this little touch of imper-
fection. If something is too perfect and too precise, it’s not natural anymore;
it’s artificial.”
Sielaff believes that humans innately seek these indications of mortality
amid the sublime. “If you have that little dark spot on the cheek, it’s lovely and
human and absolutely beautiful. That’s why it’s called a beauty spot.”
Bentley earns its place in both the country club valet lot and the NBA
player’s parking space because of its unique ability to blend traditional luxury
and modern performance. This dissonance provides the creative energy that
keeps Bentley fresh to a younger generation of buyers, while other brands
risk becoming musty and outdated. A brand like Ferrari stands for perfor-
mance, and Rolls-Royce means opulence. Bentley’s unique history allows it
to bridge the two, thanks to the company’s record of racing success at the
24 Hours of Le Mans and historical races at venues such as Brooklands, in
England. Without that racing pedigree, Bentley’s traditional stately styling
and sumptuous, leather-wrapped, wood-paneled cabins, combined with the
company’s old boys’ club ambience, could otherwise doom it to irrelevance
among customers with more years still ahead of them than behind.

Opposite: The Mulsanne Hallmark Series by Mulliner utilizes the finest luxury materials and precious metals, including a gold “Flying B” mascot.
This page: Social media star Tom Claeren stands beside a Continental GT, in front of the legendary Monte Carlo Casino.

maxim.com a u g u s t 2 017 65
 Bentley strives to balance these competing demands, aiming to ensure a connection
to the company’s rich heritage without being trapped by it. The company was founded in
1919 in Cricklewood, Northwest London, and delivered its first car in 1921, with the goal of
producing automobiles that would rise above the dangerous, unsophisticated, and noisy
vehicles of the era. That very first car carried Bentley’s now-traditional radiator housing
and “Flying B” hood ornament.
Success on the racetrack was a critical endorsement of a car’s durability in those
days, so Bentley entered the daylong Le Mans sports car race. The company’s team of
“Bentley Boys” won the fabled event in 1924, 1927, 1928, 1929, and 1930, building an
enduring reputation for speed.
Bentley’s flagship Mulsanne model draws its name from the famed
Mulsanne Straight at Le Mans, where cars traveled flat out for 3.7 miles before organizers
installed two chicanes in 1990 to slow them down. Because Bentley’s success came not
with lithe sports cars but hulking luxury machines, the company was dubbed “the world’s
fastest lorry”—British for truck—possibly by Ettore Bugatti.
The company backed that up with an astounding feat of speed on public roads. Bent-
ley chairman Woolf Barnato (who personally drove in the 1928, 1929, and 1930 Le Mans
wins) bet £200 that he could drive Bentley’s Speed Six coupe from the glitterati holiday
spot of Cannes, on France’s southern coast, to Calais, on the north coast, in less time than
it would take the “Train Bleu” express train to make the same run. He did it easily, establish-
ing the legend of the Bentley “Blue Train.”
Bentley cemented its stature in 1952 with the R-Type Continental, a car described
at the time by Britain’s Autocar magazine as “a modern magic carpet which annihilates
great distances.” The R-Type Continental was not only the fastest four-seat luxury
sedan in the world; its clean lines tapering behind its towering Bentley grille established
the template for Bentley design that endures today. “This bodywork was extremely
modern in the 1950s,” Sielaff says. “It contains everything we are now doing with
the new Continental we are delivering at the [International] Motor Show” in Frankfurt
in September.
The R-Type Continental’s body was built by Mulliner, which was established in the
1500s as a shop for horse-drawn coaches. Mulliner continues today as Bentley’s special

The Continental GT is available in three varieties with a W12 engine (GT, Speed,
Supersports) and two versions with the eco-friendly V-8 model (GT and S). Inset:
Photographer Maximilian Dietz stands beside an R-Type Continental, produced from
1952 to 1955. While only 208 were ever produced, they served as an inspiration for
the Continental GT some five decades later.
projects group, which builds customers the most mind-boggling specialty
models imaginable. Only two things restrain Mulliner’s capacity for cus-
tomization: good taste and government regulations, Sielaff says. Customers
who want tacky modifications or ones that upset people, such as animal fur,
must turn to the aftermarket for their modifications.
These machines are three feet longer than a regular Mulsanne, and feature
four rear seats in rows of two that face each other. Other recent specials
include the Bentayga Fly Fishing and the Bentayga Falconry, two specially
fitted SUVs that combine exclusive sports of the wealthy with a posh,
go-anywhere vehicle able to deliver owners to their destinations.

P R E V I o u S S P R E A D : C o u R T E S Y o F B E N T l E Y m oTo R S ; I N S E T: m A x I m I l I A N D I E T z / @ m A x I m D I E T z / D I E T z I m A G E .C o m .
Sometimes, however, customers are even willing to pay for exclusive These models provide the chance to try new materials that will help
custom bodywork. Mulliner built a series of 10 extended-body Mulsanne keep Bentley appealing to a new generation of customers, Sielaff believes.
Grand Limousines for a “royal household in the Arabian world,” Sielaff says. Traditional materials convey the warmth that is central to the atmosphere

T H I S PA G E : C o u R T E S Y o F B E N T l E Y m oTo R S

The EXP 10 Speed Six concept offers a look into Bentley’s future. The design team focused on utilizing new methods of fabrication and design, such as
3-D printing, while maintaining Bentley’s heritage and reputation for craftsmanship. The interior (top) is Bentley’s most performance-focused to date,
while the exterior (bottom) is inspired by the aerodynamic shapes of aircraft wings and fuselages.

68 a u g u s t 2 017 maxim.com
inside a Bentley, so buttery leathers and gorgeous woods remain key ingre-
dients in the Bentley mélange. But the Bentayga Falconry by Mulliner, for
example, tests a new cork fabric on its flight station and refreshment case,
and the company is looking at ceramic finishes to give hard surfaces an
appearance different from that of traditional polished or plated metal. “We
are experimenting with these materials,” says Sielaff. “They are not the
cheapest, but they look brilliant.”
And with interest from younger customers in upholstery that provides
the sensation of leather without the involvement of an animal, Bentley is
developing alternatives. “Millennials have a lot of money to spend and obvi-
ously they want something a bit more youthful,” Sielaff says.
But any change will be measured. “The front end and the headlights:
I’m not saying it must have four round headlights, but it should have
something rather soft and round and not harsh, insect-like eyes.” He adds:
“Though we are pushing into a more modern statement, a Bentley should
always still be immediately recognizable as a Bentley.”

The car that sparked Bentley’s legacy and reputation, the Bentley “Blue Train.” Officially the Speed Six coupe, the legendary model earned its
nickname by winning a bet that it could get from Cannes to Calais in France before the express “Train Bleu” arrived.

maxim.com a u g u s t 2 017 69
 C o u R T E S Y o F B E N T l E Y m oTo R S

Clockwise from top left: As with most Bentley features, the wheels can be customized in multiple finishes. Comprising 50 vehicles across Bentley’s
Mulsanne line, the First Edition is the pinnacle of Mulliner’s custom shop, featuring custom wood veneers, exclusive colors and materials, and even
a sterling silver vanity kit. The Mulsanne Extended Wheelbase is Bentley’s way of providing first-class air travel at sea level: Extended rear legroom
and reclining seats provide the epitome of comfort and luxury for those who prefer to be driven by a chauffeur. The Mulsanne EWB First Edition
features airplane-style seating and an optional Champagne cooler. Sold in China, the Continental GT Speed Black Edition is a one-off creation, taking
the exclusivity of Bentley to a new level. Opposite: Bentley has an extensive partnership with horologist Breitling, resulting in an optional dashboard
tourbillon clock that costs well over six figures.
 TITAN

THE
X FACTOR
French telecom billionaire Xavier Niel has had a colorful—
and enormously successful—business career

Te x t b y J U S T I N RO H R L I C H
I
n December 2011, the businessman Xavier Niel posted a mysterious
message on his Twitter page. “The Rocket is on the launch pad,” it said,
cryptically.
Two years passed without another mention. Then, in March 2013,
this: “#42 invents a new paradigm for developer education: open admission,
no tuition fee, peer-2-peer learning...1000 students/year.”
Niel was unveiling a somewhat radical concept of a coding school,
which opened its first location in Paris in 2013. Its name, 42, is a nod to
Douglas Adams’ sci-fi classic The Hitchhiker’s Guide to the Galaxy, in which
the number is the so-called “Answer to the Ultimate Question of Life, the
Universe, and Everything.” That first year it received 20,000 applications;
19,000 of those people didn’t get in.
The lucky ones went on to three years of training, all completely gratuit.
In 2016, 42 opened its second campus in Fremont, California. There are
now affiliate branches of 42 in Ukraine, South Africa, and Romania. Niel
has said he plans to increase capacity to 10,000 annually in the not too dis-
tant future. So far, 42 seems to have been well-received by the broader tech
community. “My God is 42 impressive,” computer scientist and Y Combina-
tor cofounder Paul Graham recently raved, on Twitter, naturally. “This is
not another programming bootcamp. It’s another MIT.”
42 is yet another of the many successes serial entrepreneur Xavier Niel
has realized in his colorful career. Worth some $8.74 billion, according to
the Bloomberg Billionaires Index, he is one of the richest men in France.
He owns the country’s second-largest internet service provider and third-
biggest mobile phone network. He co-owns the venerable French newspa-
per Le Monde, as well as the rights to “My Way,” the song made famous by
Frank Sinatra in 1969. He has been called, variously, the “French Steve Jobs,”
the “French Richard Branson,” and the “French Bill Gates.” Not bad for a
high school dropout from the blue-collar Paris suburb of Créteil.
Niel was born in August 1967 to Michel Niel, a patent consultant, and
Camille Fernande Perrot, an accountant. When Xavier turned 14, Michel
bought him a computer—a Sinclair ZX81, with a now-laughable 1 kilobyte
of memory. He quickly taught himself to code.
“It was something magical: something that did whatever I wanted,”
Niel told the Financial Times in a 2013 interview. “And I think there was my
dad’s love of computing and electronics. Perhaps Freud could say some-
thing about that.”
Niel had the entrepreneurial urge from a young age, and when he was
19, he started 3615 DUCUL, an adult chat service hosted on France’s pre-
internet Minitel platform. The World Wide Web was on the horizon, and
Niel made sure to keep his eye on what he knew would eventually become a
larger, more profitable ball than anything Minitel-related. In 1993, at the age
of 25, Niel launched France’s first-ever ISP, WorldNet.
Never one to rest on his laurels, Niel unveiled another internet service
provider, Free, in 1999. In 2000, he sold WorldNet, right before the collapse
of the dot-com bubble, for upward of $40 million. The financially shrewd
Niel escaped without a scratch. (WorldNet went under in 2002.)
Free upended the French telecom market by offering broadband service
for €29.99 a month. No one else had done this before, though they quickly
followed Free’s lead and brought down their pricing to match. The world
also had never seen a “triple-play” package of internet, phone, and TV before
Free rolled it out in 2001; the idea of bundling these services wouldn’t reach
American shores until 2005.
“He represents the internet world and the internet economy, some-
thing that is not really appreciated in France,” a French business school
professor once explained to the New York Times. “He is not one of them.
74 a u g u s t 2 017 maxim.com
“I lIke beIng an
outsIder,” nIel has saId.
“It Is better In France
on the outsIde.”
He represents what scares them—the big battlefield between the old and
new economy.”
However, Niel said, “If people like us don’t start to change things in
France, nothing is ever going to change. Today France is the fifth largest
economy in the world. But if we don’t change things, we will be the 25th
biggest in just 10 years.”
Niel, whose partner, Delphine Arnault, is director and executive vice
president of Louis Vuitton, hits all the right marks in displaying a decidedly
anti-establishment public persona, which seems to emanate naturally from
the manner in which he conducts his private life. “I like being an outsider,”
Niel has said. “It is better in France on the outside.” His kids attend public
schools. He eschews a private office, preferring to sit among everyone else
in a bullpen-style configuration. He avoids star-studded events and instead
spends his off-hours exploring—and partying in, reportedly—the catacombs
beneath Paris with fellow “cataphiles.”
p R e v I O U S S p R e a d : R e v e L L I - b e a U m O N T/ S I pa v I a a p I m a g e S
Niel’s outsider thinking has come in handy, like in January 2012,
when he ventured into the cell phone business, launching Free Mobile. It
offered unlimited calls, texts, and internet for €19.99 a month, going head-
to-head with Orange, SFR, and Bouygues Télécom, all of which charged
more than double that. The three major players attempted to block Free
from getting an operating license, to no avail—during Free Mobile’s first year
in operation, the company took hold of almost 8 percent of the overall French
market, signing up more than five million customers.
For his latest feat, Niel bought the Halle Freyssinet, an abandoned
railroad building in Paris that dates back to the 1920s, and has turned it
into what he calls the world’s biggest start-up incubator. Niel funded the
enterprise, which is called Station F, with €250 million of his own money.
(Niel spent about $90 million on the Paris campus of 42, and a reported
$100 million on the one in California.) The Station F website says start-ups,
of which there will be 1,000, will be moving in this summer.
The timing really couldn’t be better, an American director of Station F
Start a conversation

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told U.S. News & World Report. “Given the situation with Brexit, given the
situation in the U.S. with Donald Trump, we see a lot of entrepreneurs
reevaluating the go-to places,” she said.
Next year, once Station F is up and running, Niel plans to open what
he calls a “co-living space” for his resident entrepreneurs. According to the
company, this will include 100 shared apartments, in three towers, with a
capacity of 600. There will be athletic facilities on-site, a café (this is Paris,
76 a u g u s t 2 017 maxim.com
after all), and a private bar/lounge. Best of all, the commute to Station F will
only take 10 minutes.
If French law didn’t require him to leave 75 percent of his fortune to
his children, Niel has said he’d simply give it all away. “In life, you need a
house and a car. After that, you have a choice. You can spend your money
on artworks and sit down and look at them. Or you can use your money to
help people.”
C O U R T e S y O f w I L m OT T e & a S S O C I é S
An artist’s renderings of Station F, which Niel says will be
the world’s biggest start-up incubator
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