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It was after all also part of the famous Big Mamma restaurant group , headed up by two French restauranteurs who had spent 3 years extensively touring Italy to transport the best of Italian dining, drinking and design back to France where they now run 6 restaurants, all of which have become incredible successes and command long queues no matter the day. Our meal was simply outstanding, one of those you do not forget in a hurry, and my dining companion Maddie and I were left in awe of the sense of dolce vita so successfully conveyed both through the dining space and dishes, particularly their iconic truffle pasta which was one of the best things I have ever eaten. I was therefore more than a little bit excited when I found out that the duo was actually in the process of opening another outpost of the Big Mamma family, not only in London but a 10-minute walk away from my house, indeed bringing a lot of the star dishes so iconic at Pink Mamma (plus some rather fabulous additions) to British shores. There is of course the famous truffle pasta I had in Paris (the best £18 you will ever spend), fantastic pizza –we shared the pesto one, topped with the creamiest of burrata, as well as a cabonara for those eating meat, served straight out of a pecorina cheese wheel for your pleasure and a 10 layer lasagne with fondant mozzarella and fior de latte.

The Swedish design team put in charge of dreaming up the hotel interiors therefore successfully fused German functional design with a little artsy bohemian French touch, something you can spot in all the little details that each room comes with. Sometimes the attempt to be hip was taken perhaps a little too far, instead of water glasses there were only metal enamel cups in the room which irritated me a little when I simply wanted a glass of water and the mini bar was filled with kettle crisps and artisan cola rather than your standard diet coke and wine (I am girl of simple tastes sometimes) but those are very minor niggles, overall our room was simply fantastic, particularly considering the price per night per room (which start at 79 euros).Breakfast is not included but can be added on for a small fee The dining room is beautifully designed and feels like a proper dining room (the restaurant is also popular with locals outside breakfast hours with its French cuisine focused menu) and we spent quite some time here on the Sunday morning before my flight leisurely eating, drinking Cremant and watching the world go by. That leads me to the other major plus of the hotel, it is not simply a hotel that you sleep at and leave as soon as you can, because we all know hotels CAN be a bit naff, it happens to also be one of the most popular hangout spots for drinks in Düsseldorf right now, to be more precise its amazing rooftop bar which is part of The Paris Club and located one floor up from the restaurant on the 17th floor.

• 400g smoked salmon (300g to go into the sauce, 100g to be sliced up to be scattered on top at the end) Cook your pasta al dente and slice up the remaining smoked salmon into thin slices, chopping more dill if required as well to be added to the final dish. My top tips - don't be stingy with the smoked salmon, you need enough to infuse with the boiling cream as well as uncooked sliced smoked salmon to adorn the final dish which adds another flavour and texture to the dish. Fresh dill is another must, both in the sauce as it warms up and scattered on top of the final dish as it cuts through the richness of the cream and gives the dish a fresh and zingy touch.

It was the focus of notice also for the bold taking on for the first time ever of a forward adding upside down rear suspension on a trail model. The launch of the XT500 was a bold lash out on the part of Yamaha who had the American desire for a simple, fit and honest long distance trail bike by making the four strokes 500cc single. A few years after its first look in 1975 the bike in time caught the head of riders in the European market like wildfire. The XT won the first two places in the first Paris-Dakar Rally in 1979 and then placed in all the top four spots in the 1980 event.