New Year's Eve Gala

New Year's Eve Gala



New Year’s

Eve Gala


(Formal attire)

Christmas Eve’s Gala

Wednesday December 24 th , 2008

Entertainment by the “BETTY BEA DUO”

French and European Music, International Blues & Jazz

265 € per person

(Champagne Cocktail and beverages included)



Dublin Bay Prawns,

With Citrus Fruits and Mango Pulp Froth


With Lentil Raviole, Black Truffl e scented Young Leek

Crispy Leg of Squab fl avoured with Gingerbread

Brie cheese,

With Dried Fruits, Lamb’s Lettuce in a Pistachio Oil Dressing

Our Yule Log

Mignardises and Chocolate

(Formal attire)

New Year’s Eve Gala

Wednesday December 31 st , 2008

Entertainment by “THE SEVEN STARS” Grand Orchestra

525 € per person

(Aperitif, Wine and Champagne “Cuvée Prestige” all included)



Scallops, Caviar,

Delicate Broccoli Cream Pudding fl avoured with Yuzu

Sea Bass,

Served in a Frothy Shellfi sh Aromatic Broth,

Swiss Chards with “Bordier’s” Butter

“Tandoori” Lobster Slices

“Rossini” Style Guinea Fowl,

With Foie Gras and Truffl es, “Countess” Artichokes

Spooned Mont d’Or Cheese,

New Year’s Eve Sweets

Mignardises and Chocolate

Imperial New Year’s Day Brunch

Thursday January 1 st , 2009 from noon in the Rotonde

175 € per person

(Free fl owing Champagne)


Cream of chestnut and pumpkin • Imperial Consommé


Smoked Sturgeon • Smoked Salmon • Dilled Trout • Crab Brioche • Assorted Seafood • Shrimps with Kiwi and Mandarin • Sea Scallops Marinade

Fillet of Red Mullet • Artichokes with Olive Oil and Lime • Lemongrass Shrimps • Duck Pâté in Pastry with Foie Gras • “Cherville” style Quail

Terrine of Venison with Pistachio • Meat and Egg Pâté • Roast Beef • Rack of Veal • Crown Roast of Lamb • Tomato Focacia

Provençal “Pissaladière” tart • “Basque-style” crispy Tart • Onion Tart • Leek Tart

Hearts of Butter Lettuce with “Emilio Moreno” Ham • Truffl e Scented Green Beans • Cesar Salad

Green Asparagus • Cucumbers with Horseradish cream • Grapefruit and Avocado • Pineapple Presented in a Shell

Hot Buffet

Sea Bass with Fennel and Candied Lemon • Risotto of Crustacea • Curry Chicken Fricassee • Port Wine Ham • T-Bone Steak

Assorted French Cheeses

Pastry Buffet

Breakfast pastries

Croissants • Pains au Chocolat • Raisin Rolls

Selection of Seasonal Tarts

Poached Fruits

Vanilla Flavoured Tangerines • Exotic Fruits (Litchis, Mangos, Kiwi) • Romanoff Strawberries • Pineapple with Spices

Waffl es and Crepes

Chocolate Sauce • Chantilly Cream • Berries and Red Fruits Compote • Caramelized Fruits • Cottage Cheese • Cheese Cake • Fruit Cake

Traditional Basque Cake • Buttery Pound Cake


Eclairs: coffee, Chocolate • Chantilly Cream Puff • Paris-Brest • Fruit Savarin • Chocolate Mousse • Floating Island with Pralines Tiramisu

Royal Caramel • Caramelized Apricots • Chocolate Cake with Christmas Fruits

Chef: Jean-Marie Gautier


as 2007


(Special rates per night, for a minimum stay of 2 nights)

Room Prestige Ocean View Classic Pool or Beach View Classic Garden View

2 persons 500 € 470 € 420 €

1 person 390 € 360 € 300 €

Including: Accommodation, American Buffet Breakfast, Access to the Impérial Spa (Indoor fresh water

swimming pool, Jacuzzi, steam room, sauna, Eugénie’s lounge and fi tness centre with cardio training),

all taxes and service charge included

• Guerlain treatments, Leonor Greyl hair care Institute and personal training at a supplement •

(Residential, Imperial and Royal Suites: rates on request)

Recital & Concert

Saturday December 27 th , 2008 at 20h30 in the Imperial Ball Room

Piano and Violin Recital

Andoni AGUIRRE - Piano, Awarded fi rst prize “Conservatoire National Supérieur de Paris” in 2005.

Kristi GJEZI - Violin, First Class Honours “Conservatoire Nationale Supérieur de Paris” in 2002

Awarded fi rst Prize “Concours International de Violon D’Avignon” in 2005.

Tuesday December 30 th , 2008 at 19h00 in the Imperial Ball Room

(free for our guests)

Guitar Concert : Angel G. PIÑERO

“This great artist attracts admiration from audiences everywhere for his ability

(unique in the History of Music) to play the guitar with both hands.”

Angel G. Piñero studied the guitar in two ways, fi rstly with the right hand, following the school of playing the strings with one’s fi ngertip,

for Renaissance and Baroque music, after previous changes of technical order in the staff of the guitar and also with the left hand,

following the school of playing with the nails for the Classical, Romantic and Contemporary repertoire, playing with a guitar built to

be played with the left hand. In this way, he opens new horizons for the study of the instrument, being the only concert player in Guitar

History who manages to get two different sounds giving each of them its place in the general repertoire of Music.

Information & reservations

Hôtel du Palais

1, Avenue de l’Impératrice - 64200 BIARRITZ (FRANCE)

Tél. (33) (0) 5 59 41 64 00 - Fax (33) (0) 5 59 41 67 99

E-mail : - Web :

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