On 2 October one of those occasions that define contemporary luxury took place. Bvlgari chose the Museo Nacional del Prado to present its high jewellery, bringing together 150 international guests in the halls of the most important museum in Spain.

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A beginning among champagne, masterpieces and a museum just for them

The evening began at 20:45 with a welcome cocktail en la Sala de las Musas, decorated by the team at Cashmere Decoración, with whom we have shared many great events. As the guests arrived, we served French champagne and the first canapés created exclusively for the Italian maison with our Ramón Freixa Catering line.

Guests enjoyed a private tour of masterpieces by Goya and Velázquez. The guides revealed stories hidden in the canvases, such as that of La Peregrina, the historic pearl that appears in portraits of Margaret of Austria and Elisabeth of Bourbon. Being able to enjoy the Prado in that setting was a privilege the guests will not forget.

The Freixa canapés then took centre stage for the evening, where we presented a special piece, the Blini with scallop, Blue Mediterráneo and violet. A creation inspired by a vintage 1970s Bvlgari ring combining turquoise, amethyst and diamonds. The chef reinterpreted those codes in the kitchen with a blini base, a translucent blue veil recalling the turquoise of the Mediterranean and an edible borage flower alluding to the amethyst that crowns the jewel. A piece from our gastronomic collection turned into a jewel.

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The Claustro de los Jerónimos, transformed into a stage

For dinner, the historic Claustro de los Jerónimos was completely transformed under the pink light and the night went on with performances that lifted the atmosphere even further. Dancers parading with iconic Bvlgari pieces, a live choir and a performance by the renowned Italian singers DIV4S filled the cloister with a lyrical and operatic repertoire.

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The menu designed by Ramón Freixa

The menu created by Ramón Freixa opened with a tomato consommé served with rocket oil, charcoal-grilled avocado and a RAF tomato praline, an aromatic, luminous starter that awakened the palate with subtlety. Next came sea bass steamed in seaweed, served with champagne and caviar sauce alongside a courgette royale and broccoli couscous; an elegant, serene and profound dish, perfect for the occasion. The close was a 70% chocolate mille-feuille, with creamy and crisp textures and a caramel finished with a touch of salt, an ending that rounded off the dinner with character. A night in which gastronomy was part of the language of luxury

At an event as carefully designed as this one, our task was to create a cuisine that would not compete with the art or the jewellery, but converse with them. To turn cooking into one more language of luxury. A language recognised by its precision, its aesthetics and its ability to elevate the setting. And at the Museo del Prado, alongside Bvlgari, that language found the perfect stage.