The Perrier-Jouët Arts Salon & Prize

Last night I had the privilege of shooting the inaugural supper of the Perrier-Jouët Arts Salon in the Grand Hall and Wimborne Dining Room at The Ritz for my client Campbell-Bell Communications.

Launched in January 2013 the concept of the Perrier-Jouët Arts Salon stems from the origins of the Salon in Paris from the mid-1700s, bringing together like-minded people under the roof of an inspiring host to refine tastes, must on the Arts, inspire and increase knowledge through conversation.  The Perrier-Jouët Arts Salon aims to bring to life the original spirit of the salon drawing together an eclectic and dynamic group of members to share ideas and debate on developments in the Arts, with a philanthropy goal at its hear.  The Salon will support the selection of an annual prize winner who will receive a substantial sum and experiences to support him/her in the development of their career.

Candidates will be nominated by leaders in the fields of Applied Arts and Craft, and the winner's work will best evoke a contemporary interpretation of the Art Nouveau spirit of the House of Champagne Perrier-Jouët, 'transforming the mundane of everyday life into something truly beautiful'.

Perrier-Jouët Arts Salon Inaugural Members:

CHAIR FOR 2013: Rosy Greenlees, Executive Director, The Crafts Council

Peter Aspden, Arts Writer, Financial Times

Tord Boontje, Artist

Claire Brewster, Artist

Louisa Buck, Arts Writer, The Art Newspaper

Tony Chambers, Editor, Wallpaper Magazine

Claire Coles, Artist

Nancy Durrant, Arts Writer, The Times

Nicole Farhi, Fashion Designer

Harry Handelsman, Art Collector

Stephen Jones, Milliner

Kate MccGwire, Artist

Julia Royse, Curator and Art Advisor

I've only eaten at The Ritz for afternoon tea but was lucky enough to try the menu (after photographing each dish!).  The menu featured the following, with each course accompanied by a different vintage Perrier-Jouët:

Dressed crab roll, spiced apple and grapes  {}  Spiced turbot with mushroom puree and morels  {}  Roast rack of veal, celeriac and truffle  {} Red berry soufflé with buttermilk sorbet