Saturday, June 17th 2017 - Grand Hôtel Intercontinental de Paris

150th anniversary of the Blue Danube

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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

We will also have the pleasure to present in cooperation with the house Kaviari an exceptional sampling of three caviars during the night.

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.

Champagne

So as to make this evening unforgetable, champagne will be presented by bottle or by glass. Indulge in this prestigious wine so as to share exceptional moments !