Gala dinner in the Baroque Refectory
During the dinner that we served in the Dominical Baroque Refectory, an etiquette expert introduced the guests to the etiquette basics. While we introduced them to gazpacho with prawns, guinea fowl with sweet corn puree and fennel, followed by orange truffles, macarons, and winter liqueur.
|number of persons||40|
|place||Dominical Baroque Refectory|