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Bal des Parisiennes, le Bal Viennois de Paris

Saturday, June 16th 2018 - Grand Hôtel de Paris Intercontinental


Gala Dinner

Prepared by Laurent André and staff, the gala dinner will gather the lovers of an exquisite French cuisine, balanced between tradition and modernity. A three-course dinner will be served after an opening cocktail.

Laurent André has worked during seven years at the Royal Monceau before joining the Intercontinental. He has been trained by Alain Chapel, then by Alain Ducasse. At the Royal Monceau, he received two stars, including one for Le Carpaccio, the only star for an Italian restaurant in Paris. He is passionated by a cuisine inspired by the seasons and traditional local products: as for me, true cuisine begins when things taste just as what they are. Cuisine is just like a romance. You have to be in love with your products and fond of the people making them.»

At the Grand Hôtel Intercontinental de Paris, the gala dinner is a key-part of the refined and elegant atmosphere that makes the charm of the splendid opening ceremony of the Viennese Ball of Paris.

Caviar sampling

The Bal des Parisiennes will have the pleasure to present an exceptional sampling of three caviars during the night in cooperation with the house Kaviari (included in the Prestige formula for the dinner "Champs-Elysées", and optional for other tickets.)

The house Kaviari is the only house that prepares its caviars in the centre of Paris. Many chefs like Alain Ducasse, Guy Martin or Jean-François Piège choose their products and trust their unequalled savoir-faire.


LARMANDIER-BERNIER is the official supplier of the Bal des Parisiennes 2018. An exceptional wine of Champagne : it has been selected by our organizing committee for its unique sparkling character and will be perfect to enjoy this prestigious night.

"Beautifully located among great vintages in the Côte des Blancs, the vineyard of eleven hectares is enhanced by an elite viticulture, which is not very common in Champagne. The vines are plowed, the treatments are homeopathic and the grapes are picked at optimum maturity.
The result is high-standard Champagnes, especially as the bottles spend three to eight years in the cellar before being sold. Full of minerals, long in the mouth, they will seduce lovers of elegant wines, with a fresh final note. The whole range is of high quality.
" (Source : Le Figaro)