To celebrate the 10th anniversary of its French subsidiary, a major German industrial group welcomed a hundred or so customers for a prestigious evening in the elegant, hushed surroundings of an apartment in the Golden Triangle.
Accompanied by the rhythmic chords of a jazz trio, guests enjoyed a host of workshops featuring French gastronomy. Foie gras with sparkling chocolate, tartar of sea bass from Brittany, duck breast from the South-West with apple-pear compote, poached pineapple with spices, ‘minute’ rum baba… all celebrated the best of our culinary heritage.
For the evening, Trait’Tendance called on the talents of its artisans and partners: butcher Hugo Desnoyer, cheese maker Jean-Yves Bordier, fishmonger Reynaud Prestige, baker Eric Kayser, pastry chef Hugo & Victor, Maison Popelini…
In March, Trait’Tendance organized over twenty events, including: an evening for Adidas at Lieu Privé, an evening for Hôtel Burgundy, a seminar for Cartier Joaillerie, a cocktail party for Simmons & Simmons, an evening for GSM Dentaire at the Cour du Marais, a press day for Bosch at Studio Cyclone…
