DINING WITH CHANDON IN THE SAVANNAH

To offer an original gastronomic journey, winemaker François Hautekeur, chef Alexandre Albanese, art curator Clay D'Paula and artist Dulce Schunck were invited. This gastronomic feat worked in the following way: Chef Albanese deconstructed the artworks, created by Dulce Schunck, to elaborate a four-course meal. Works of art chosen by curator Clay D´Paula. With the menu elaborated, Hautekeur paired the dishes, served in four seasons, with Chandons. The result of this 'Gastroenotistical' encounter was an experience like no another: Diners could, at the same time, try the dishes, taste the Chandons, enjoy the artworks displayed in the vicinity of the place to the sound of bossa nova. It was a sensory experience for the gods.

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