Boisdale and the Golden Network are delighted to invite you to this exciting and intimate dinner in company of famous jeweller Edéenne.
Guests will be treated to a Champagne reception and dinner while listening to incredible stories and discovering Edéenne’s stunning jewels.
The Maison Édéenne, founded in 2003, creates unique pieces of High End Jewelry with a singular approach that moves particularly. In the privacy of her workshop, she receives her clients, immerses herself in their story and transposes their values into pieces of jewellery. Every Édéenne creation is the crystallization of a meeting, a new kind of portrait. In 2013, she is invited to create the collection for the 400th anniversary of Mellerio dits Meller, and in 2014, a collection for Lane Crawford showing her vision of Chinese legends. She has been declared « New Legend of Place Vendôme » by Departure magazine in 2009 et recognized by Éric Valdieu in Tribune des Arts (Genève) in 2015 as one of the 4 women who have marked the history of High End jewellery since1900.
The evening will feature a fabulous champagne and canape reception followed by a sumptuous 4 course dinner created by Boisdale of Mayfair’s head chef Leonid Semkin. The menu has been carefully designed to pair with 4 expressions of Tattinger champagne.
This fabulous intimate evening will be hosted in the beautiful surroundings in Boisdale of Mayfair’s private dining room. Édéenne is an inspiring speaker with a truly fascinating story to tell. At the dinner guests will have a chance to view some of the pieces from her collection.
Smoked Inverawe Mackerel, horseradish, sourdough
Artesian sausages, wholegrain mustard on croute
Aubergine caviar, lemon & parsley
Taittinger Prestige Brut Rosé
Free range Classic Lobster bisque with fennel
Pea and mint velouté (vegetarian option)
Taittinger Brut Réserve NV
Royal fishcake of Devonshire crab & Wild cod, isle of Wight heritage tomatoes, salsa Verde
Laverstock farm mozzarella & Isle of Wight heritage tomatoes, salsa Verde (vegetarian option)
Taittinger Prélude Grands Crus Cuvée
Roast wild turbot, dill pollen sautéed mushrooms, white cream sauce
Wild mushroom & spinach risotto, aged Parmesan, hazelnuts, brown butter (vegetarian option)
Taittinger Brut Vintage
Baked organic leafy lemon cheesecake, crisp pavlova meringue, raspberry’s
Taittinger Nocturn Sec