Selected case 2025
Amsterdam / Corporate
A vegetarian dinner for 175 guests on stage.
For the Opera Dinner, a fundraising evening of Dutch National Opera & Ballet, A Culinary Affair served a fully vegetarian three-course dinner to 175 guests on the main stage in Amsterdam, timed around live opera performances.
On 15 May 2025, Dutch National Opera & Ballet hosted the Opera Dinner: a fundraising evening inspired by the opulence of Marie Antoinette's Versailles, set on the grand stage of the opera house in Amsterdam. A Culinary Affair was responsible for the full culinary programme and operations for 175 VIP guests.
The concept
Round dinner tables were placed on the stage itself, surrounded by live opera that was woven into the course of the evening. Chandeliers from the Opera's own props department, gold chairs, cross-layered white linen and seasonal florals recreated the lavish atmosphere of the French court.
A vegetarian menu with a French accent
The menu was fully vegetarian and seasonal. Brioche with salted butter on the table, a nod to the famous words "Qu'ils mangent de la brioche". Hors d'oeuvres of spring pea and mint tartlets, free-range egg with black truffle, and Normandy Camembert with fig. White asparagus with sweet pea mousseline and Provençal olive oil to start, a roasted spring vegetable tian with potato mousseline as the main course, and dark chocolate mousse with salted caramel and caramelised croissant to finish.
Precision behind the scenes
Cooking for 175 guests in a working theatre calls for tight planning. Set-up started while the orchestra rehearsed, a full production kitchen was built backstage, and every course was timed between performances so the show and the dinner flowed into one another. Every detail, from staging logistics to guest movement, was aligned to create an effortless experience for both client and guests.
A unique cultural setting, delivered with the reliability expected from a high-level corporate event partner.
A Culinary Affair was responsible for
- Event design inspired by the opulence of Versailles
- Reception in the foyer with hors d'oeuvres and welcome drinks
- Fully vegetarian 3-course dinner for 175 guests on stage
- Dinner service timed around live opera performances
- Rental sourcing and placement coordination
- Full operational management (kitchen team, service staff, bar staff)
- Thoughtful styling and seasonal florals
Services used
Atmosphere & detail
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