They tasted, saw, touched, smelled, and heard: a unique and different press event.
We wanted to do something a little unique and different for our press event on September 10th to announce our official partnership with the Hôtel Beau-Rivage Genève. So instead of simply packing journalists and bloggers in a large conference room and making long speeches, we invited them for a Champagne-soaked Q&A luncheon at the Chat-Botté, the Hotel Beau-Rivage flagship restaurant right on Lake Geneva for a peek at what a Carpe Diem is all about.
There were the usual speeches announcing and explaining the reasons for the partnership (on the podium were Alexandre Nickbarte-Mayer, the hotel’s General Manager, Damien Hubert, Founder & CEO of La Maison Hubert, and Sébastien Ripari, Director of Gastronomic Concepts for La Maison Hubert along with Chefs Dominique Gauthier and Marie Robert - the two linchpins of the culinary event). Members of the press asked many excellent questions (not the least of which was from Bilan Magazine about our plans for integrating blockchain technology into every single product we offer).
But the highlight of the event was the surprise visit behind the scenes of the Chat-Botté kitchens where both chefs and their entire brigades had prepared a live and tasty fiery show for our guests. To top it off, a professional violinist from Rhapsody Productions added another dimension to the experience by playing her violin throughout the cooking show.
We really tried to impart the key aspects of the Carpe Diem to our press and blogger friends: the motion, the excitement of discovery, the in-person human connection with chefs and local artisans. The orchestration of a completely immersive journey where all senses of taste, sight, touch, smell and hearing are titillated. In short: an enchanting and unique ephemeral moment of emotions and tastes our guests will never forget.
And that, dear reader, is what a Carpe Diem is all about. To experience the full-blown version on Saturday, October 6th, it’s easy to book right here: