The caviar tasting was led by Cathy Noël from Rova Caviar, who introduced participants to the Royal Ossetra, a premium product from Madagascar.
To complement the caviar, Alexandre Wagner, a sommelier certified by the École de Sommellerie de Beaune, presented a selection of four champagnes from the prestigious houses of Bollinger and Ayala, carefully chosen to enhance the delicate flavors of the caviar.
Finally, Julien Cliquet provided catering for the evening, adding a refined culinary touch to complete the experience.
We extend our heartfelt thanks to the SMETS team for their warm hospitality and for making this unique experience possible.