Two houses, both icons of a timeless French way of life, have come together to offer you two exceptional experiences.
Saturday 11 October – Dinner at Les Fresques restaurant
Another evening of haute cuisine, combining Chef Yohan Fatela’s culinary creations with exceptional caviars from Maison Prunier and the famous champagnes of Maison Taittinger. A special dinner, at which French expertise will shine even brighter beneath the magnificent frescoes by Gustave Jaulmes.
Price: €295 per person, including a food and Taittinger champagne pairing
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.
Price: €95 per person
12.30 p.m. to 2.30 p.m
Information & reservations: 04 50 26 85 00
Prunier Production
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.
Maison Taittinger
An iconic family-run house in Champagne, Taittinger has, for nearly a century, cultivated a style renowned for its elegance, freshness and finesse. Driven by a commitment to consistent quality and expertise passed down through the generations, the House crafts exceptional cuvées in which Chardonnay plays a prominent role. A unique signature that showcases the French art of living to the four corners of the globe.
Menu for 11 October
Crayfish from the LakeOn a tartlet
In a poached egg
On a brioche
“Prélude” Grands Crus, Brut
Deep-sea scallops
Lightly seared and served medium-rare, with roasted Jerusalem artichoke mousseline
Brown sauce made from leeks. St James caviar
“Vintage” 2018, Brut
Féra from Lake Geneva
Matured then steamed, with gnocchi
Champagne sauce, chives, pike roe and Osciètre caviar
“Comtes de Champagne” 2015, Grands Crus, Blanc de Blancs, Brut
Volaille Miéral
The supreme served as a seafood-infused blanquette, with roasted vegetables
Osciètre caviar
"Folies de la Marquetterie", Brut
Apple and celery
Green apple and lovage sorbet,
apple and celery juice, oyster leaf and glasswort
Tahitian vanilla
Various origins, cream,
praline, caramel and smoked espuma
"Nocturne", Demi-sec
Events
25 Sep 2026
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From 23 Oct 2026 to 31 Oct 2026
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From 17 Oct 2026 to 1 Nov 2026
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From 19 Dec 2026 to 3 Jan 2027
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From 20 Nov 2026 to 8 Mar 2027
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