CRYSTAL CLEAR: Friends of Lalique and vodka brand Beluga gathered Tuesday night at famed Champs-Élysées restaurant Laurent to celebrate a new chapter in their collaboration.
Newlyweds Ed Westwick and Amy Jackson, model Natasha Poly, Namacheko designer Dilan Lurr and perfumer Barnabé Fillion mingled in the mansion tucked in a lush garden nestled between the Elysée presidential palace and the famous avenue, recently revived by French hospitality group Paris Society.
All eyes were on the star of the evening, a drop-shaped decanter featuring two women pouring water, a recurring motif for the crystal-maker, and topped with a blue striated round stopper.
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Priced at 15,000 euros, the decanter will be available from upscale wine and spirits retailers around the world, in a limited run of 888 pieces.
“We worked around the idea of purity and sensuality,” said Lalique artistic director Marc Larminaux.
After drawing inspiration from the wheat from which the alcohol is produced for a decanter in 2016, this second edition, titled “Beluga Epicure Series II,” was inspired by water and the colors of the Adriatic Riviera, where the spirits brand is now based.
The decanter was three years in the making, he revealed. No less than 23 distinct steps, from blowing the molten crystal glass into hand-carved molds to engraving and the hand-inscribed markings, were needed to produce each flagon.
Meanwhile, other guests were comparing notes on Beluga’s crystal-clear star product and how they liked to sample it.
“Neat” was designer Yaz Bukey’s choice, holding up a shot glass in toast.
Ellen von Unwerth joked her preference would always be the “Spicy Ellen,” a chili-infused tequila cocktail she created with Salvatore Petrosino, the mixologist of the Park Hyatt Paris-Vendôme hotel, for her exhibition at the property during Art Basel Paris.
That said, the photographer deferred making a final judgment until she had a sip of the evening’s drinks, which included two variations around almond bitter and elderflower tonic — and a classic martini, of course.
Guests eventually took their places around a long table with decanters neatly lined up and reflecting the flickering light dozens of candles, to tuck into a menu of mousseline brioche, sliced wild sea bass with lime leaf and turbot roasted with chives — or beef Wellington — and chocolate entremet.
Dabs of caviar were liberally offered alongside each dish and there were pairings with tipples such as a vodka gimlet, which calls only for a liberal dose of lime juice.
While Lalique crystal took pride of place, a glass that looked like a splash of water solidified on a delicate stem also caught the eye.
“I love them but they’re so delicate, I’d probably end up breaking them,” von Unwerth said ruefully.