On Catering a Luxury Store Opening
In a room where diamonds catch the light and whispers echo off velvet walls, the food, too, has to glisten.
Catering a luxury store opening is not about sustenance, it’s about seduction. Every bite is a silent gesture, a fleeting jewel meant to disappear before it’s named. A single tea sandwich should hold the same intention as a fine brooch: understated, unexpected, unforgettable. Balsamic pearls replace diamonds. Caviar becomes a finishing touch.
The menu unfolds like a collection: morning notes of smoked salmon and dill on pillowy blinis, then, as the day matures, potato crystal with crème fraîche and roe. Everything is composed, not served. Balanced on dark plates like the velvet of a showroom, designed to complement, not compete.
And of course, Champagne. Whisper-light, poured with discretion. Just enough to soften the edges of conversation. Because luxury isn’t loud. It doesn’t need to shout. It lingers, in a perfect mouthful, a flicker of rosemary, a glint of roe.
This is the kind of catering that disappears almost as soon as it arrives. Like any true luxury, it leaves you wanting just one more.
info@thierryisambert.com | 305-635-6626