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Fables, The Studio and Andaz: a new idea for the meetings and events sector

January 26, 2009

ox_book-pic

So who’s this funny looking chap then?

Have just written about a new idea for a corporate event for ttgbusiness – held at private restaurant The Studio, at Andaz Hotel – Hyatt’s new luxury brand, situated in the Great Eastern at Liverpool Street. (Read: A night to remember: Antics at the Andaz)

The picture above is taken from one of the pages of the cook book, called Fables, and was produced by the people behind the event.

In short, the Fables team cook recipes based on Aesop and La Fontaine fables. But there’s a lot of theatrics there: the chefs wear animal masks, argue in French, and jokingly resort to using que-cards to tell their stories.

There’s also a lot of wine tasting, and the event is very surreal, especially when the lights go off and we’re told: “This is a hold-up” by a man with a thick French accent, wearing a frog mask.

I think this would make a refreshing change from the usual formal dinners that can be part of business conferences/events, so good luck to them…

The event was also held to coincide with the opening of Andaz’s 1901 restaurant, while its Studio restaurant is for private hire only.

You can read the article in full here. Below are a few other pictures that didn’t make into the publication…

andaz_studio

chefs_cards

chefs_reading

lowres_chefs

couv_fables

Other info: Events – Catherine.head@andaz.com 0207 618 5621

And about the chef (taken from press release) – Emblematic chef of southern France, Christian Etienne has devoted his career to glorifying provençal cuisine.

He is the proud inheritor of the gastronomic tradition of his family, and has perfected his art at the Intercontinental and the Ritz, in Paris. On returning to Provence, he opened his first restaurant in the heart of Avignon which rapidly earned him his first star in the Michelin guide, as well as the title of “Maître Cuisinier deFrance”.

He then moved to the ancient house of the Camerier Pontifical and its sumptuous setting, having the Palais des Papes as a backdrop. His restaurant there has become known for its welcoming staff and the delicacy of its menu.

He is the author of a number of cookbooks which pay tribute to the cuisine of his forefathers, including “The Magic of Truffles”, “La magie de l’huile d’olive”, “Wonderful Provençal Cuisine”, “La magie de la tomate”, “The Best Recipes from Provençal Cooking”, and “La magie des petits legumes”.

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One Comment leave one →
  1. simon warrington permalink
    January 27, 2009 10:41 am

    Hi Matt, Just discovered your blog, it’s great. Well done
    Simon

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