From June 24 to 26, 350 guests from the company Calypso Technologyfrom all over the world came together for a three-day seminar. Conferences, workshops and product presentations were in successionin the vast salons of the magnificent Hôtel Potocki.
For lunch, guests had only to descend the few steps leading to the garden, to enjoy, in the bright sunshine, delicious cocktails and salads made to order by our chefs. chefs cooks. For a sweet summer touch, the surprising and creative ice creams Glazed refreshed the sweetest palates.
A change of atmosphere to round off the first day! To the sound of a saxophone and a jazz singer, customers discovered the transparent stained-glass windows of the Printemps’ sumptuous cupola. Over the course of the evening, guests experimented with the art of digital graffiti and let the expert pencil strokes of our designers capture these moments on paper.
To liven up this convivial evening, our chefs cooked up recipes celebrating the French terroir, in front of curious and delighted onlookers: tasting of semi-cooked duck foie gras, sea bass fumarole, oysters from Brittany and Normandy, pan-fried chanterelles with Meaux mustard ice cream, or IGP duck breast with peaches from the Rousillon…
