Can you describe the process of a dinner in detail ?
In concrete terms, a dinner begins with an invitation. For us, it’s a question of designing an invitation-object that makes sense, so that the guests can prepare for the reception. We often give a dress code, with a very specific theme. This allows people to come in costume, and sometimes, depending on the audience, it can also be more accessible, such as simply “black and white”.
We often start by organizing a deliberately sober cocktail party, and then give it all at the table. The staging of the dinner is a 360° journey, where we appeal to all five senses. The idea is to amaze the guests, even if they don’t know each other. We articulate the dinner around a theme, in different “tableaux vivants”. We realize real stagings around the theme, which is expressed through the dishes, the decorations, the costumes, the sounds, and the lights.
Servers are not just servers : they perform to give meaning and reveal the chosen theme. As a general rule, in order to give substance to the idea of a banquet, we serve four or five dishes, and the placement is usually arranged around long tables. What interests me is the impression of a monumental banquet that comes out of it.
What qualities are essential for the organization of such dinners ?
Stamina and perseverance, because it takes time. We have to pay attention to all the details, plan everything, consider all the possibilities and scenarios. We also have to be creative !
What do you like most about organizing these dinners ?
Seeing the joy and wonder on the faces of the guests ! I like to see this childlike side waking up and, above all, revealing itself : it’s the most beautiful gift you can offer.
What requirements and criteria do you impose to organize a dinner party ? Do certain points require more attention than others ?
We always try to have an extraordinary location, where we pay great attention to the relationship between space and light. This place can be very rough or very sophisticated : in nature, in a castle, in a subway station… All styles are possible, but the character of the place is very important. Then, it is necessary to establish a relationship of trust with the client. I don’t impose anything, I share. Through a dinner, we seek to transcend the spirit of a brand, a house or even a family. The relationship of trust is therefore essential. Each event represents a lot of effort and a lot of work. We don’t make concessions, we go all the way, down to the smallest details. And everything is tailor-made in the workshops.
What do you think is the recipe for a successful dinner ?
There is, of course, the location, but also the complicity of the guests that will be born from the dinner when the public and the guests react to the various events of the evening. We see the interactions happening, we take the temperature, and we can thus know how the dinner is perceived. There’s a real sense of excitement ! We can sense when the audience is “hot”, when they want to get up and dance, especially when the waiters arrive.