Arcachon Expansion, which drives tourism and culture in the city, is behind this dinner in the sky of Arcachon. “We wanted a different, more innovative event that would make an impression and was intended to surprise,” explained the director of Arcachon Expansion, Frédérique Dugény, during the presentation of this concept to the press. So what is it?
Customers for these meals will first be welcomed on the Pereire beach, very close to the Bikini restaurant, in a large white tent and a chic, wooded decor. Then, they will join their seats in a basket, on which they will be well attached. Seats placed around a table that can accommodate 22 people, waiters, a chef and a small kitchen. This nacelle will then be raised into the sky by a crane, at a maximum of 50 meters (or less depending on the weather) which represents a 15-storey building.
There, in the sky, customers will enjoy the probably breathtaking view, and above all a lunch or a gourmet break or dinner, prepared by a renowned chef or pastry chef. “We wanted to take premises to show the talents we have in the Basin”, adds Frédérique Dugény. Thus for dinners and lunches, Stéphane Carrade, the two-starred chef from the Skiff Club, Thierry Renou, the starred chef from the Patio, Brice Tomico, from Saint-Ferdinand, Olivier Pemerle, from Chez Pierre, and Greg Colantuono from Bistrot 50, will be present. Five pastry chefs and chocolatiers also take part in the event for gourmet breaks in the afternoon: Hasnaâ, Benoît Audebert, Pierre Mirgalet, Antony Prunet and Mathieu Guignard.
A high price
During these five days, there will be two lunches, three gourmet breaks and two dinners, for a total of 770 people. Each of the five days will be dedicated to a chef and a pastry chef, but it is impossible to know which one before booking. Leaders who spoke at this conference with frankness and humour. All admit that they are a bit scared. One smiles, saying: “We’re going to get laid”. Most advertise that they will offer dishes “specially designed for the event”. With the constraints of the place and the need to prepare in advance, a bit like a caterer.
This haute cuisine in the air has a price: 265 euros for lunch from 11:30 a.m. to 1 p.m. or from 1:30 p.m. to 3 p.m. (appetizer, starter, main course, dessert, wine, coffee); 75 euros per tasting from 3:45 p.m. to 4:30 p.m. or from 5 p.m. to 5:45 p.m. or from 6:15 p.m. to 7 p.m. (pastries and/or chocolates, wines or soft drinks); 295 euros for dinner from 7:45 p.m. to 9:15 p.m. or from 9:45 p.m. to 11:15 p.m. (appetizer, starter, main course, dessert, wine, coffee). You have to book, of course.