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Gastronomie

Showcasing French caviar

10th to 12th October 2025

Two establishments, two emblems of the timeless French art of living come together to offer you three unforgettable experiences.

Friday 10th October – Tasting at the Cookery School
The festivities begin on Friday evening at Chef Vander’s Cookery School with a return to the classroom for an exclusive immersive experience in the world of Prunier. The company’s history, how it passes down this French know-how and traditional tasting of various caviars is followed by dinner at the Chef’s table. Spaces in this special place alongside the kitchen brigade are limited.

Saturday 11th October – Dinner at Les Fresques
A new fine-dining evening that combines culinary creations by Chef Vander with outstanding caviars by Prunier and famous Taittinger champagnes. A Collection dinner with French expertise shining brighter than ever beneath the magnificent frescoes by Gustave Jaulmes.

Sunday 12th October – A Special Edition of the Epicurean Brunch
A sea breeze will blow on our Epicurean brunch with a lovely selection of Prunier products. Spreads, marinated sturgeons, a medley of taramasalata and many more original ocean products will complete the royal buffet and its grand classics cooked to order. Caviar tasting will also be available, with a supplement.

12.30 p.m. to 2.30 p.m

Information & reservations: 04 50 26 85 00

Prunier Production

A worldwide standard for outstanding French caviar, with respect for the environment

Having existed for 150 years, today Prunier is the only breeder and producer in the world with sustainable methods, respecting sturgeons, mankind and the environment. Surrounded by hectares of wilderness, the factory is fed by the Isle, a tributary of the Dordogne, which draws its source in the Massif Central, at an altitude of 375 meters. Since 1993, this unique and protected ecosystem has become the world standard of French caviar, thanks to our historical know-how and unparalleled expertise. Created long before any other breeding farm in the world, Prunier production has been using best practices since 1921.