Fans of haute cuisine had the unique opportunity to enjoy an exclusive menu created specifically for this special evening. The Grand Hotel Brioni Pula, part of the prestigious Radisson Collection brand, was chosen as the perfect location for this event due to its impeccable reputation for providing luxurious experiences. The hotel and restaurant have further solidified their status as leaders in the luxury hotel industry in the region.
The menu featured a selection of top dishes and wines, including standout items such as Mille-feuille of smoked salmon, Tartes Flambées in the Alsatian style, shrimps prepared naturally, fillet of Adriatic sea bass baked in the skin, veal mignon "Vieux Strasbourg" with foie gras, apple and truffles, and the Saotoubo dessert with premium chocolates. Each course was carefully paired with selected wines to enhance the dining experience.
What further emphasizes the exclusivity of this event is that the extraordinary menu, created especially for this occasion, will remain available for special events at the Grand Hotel Brioni, allowing guests to continue enjoying the exceptional experience crafted by Chef Husser.
During his stay at the hotel, Chef Husser was warmly received by the restaurant team, led by Chefs Luka Jukić and Zoran Gajić, with whom he collaborated to create this extraordinary menu that celebrates the fusion of French culinary tradition and local Istrian products.
On behalf of Arena Hospitality Group, Mr. Reli Slonim, President of the Management Board, stated:
"This event symbolizes our commitment to raising standards in luxury hospitality and gastronomy, both in Pula and throughout Istria. Our partnership with Michelin Chef Husser, along with our collaboration with the School of Tourism and Hospitality in Pula and local producers through AZZRI, highlights the importance of blending top international experiences with local specifics. Grand Hotel Brioni is not only a symbol of luxury but also a venue where we create unforgettable memories for our guests. Pula, as a destination, is increasingly recognized on the global map of exclusive experiences, and events like this are key in promoting Istria as a region that offers not only natural beauty but also a unique gastronomic and cultural experience."
Events like this enable Pula and Istria to strengthen their position on the global gastronomic scene, especially in the off-season when luxury tourism and premier gastronomic events enrich the regional offering.
Mr. Alex Živković, the director of Grand Hotel Brioni Pula, A Radisson Collection Hotel, remarked:
"Michel Husser, with his culinary tradition and vision, has truly enriched our hotel and restaurant. We are extremely proud to have had the opportunity to host such a renowned Michelin chef right here at the Grand Hotel Brioni and our restaurant Sophia. This is a special honor for us, and we are delighted that such an exclusive dinner was held in our hotel. It is not only a gastronomic event but also an opportunity to showcase our commitment to top quality, both in service and in creating unique experiences for our guests. We anticipate that our future collaborations will continue to bring our guests unforgettable culinary experiences that combine the best of French and Istrian gastronomy."
The event, titled "French Cuisine with Stars," was organized by the international organization "I Love France" and the International Union of the Alsace Region, creators of the project launched two years ago in May. Slađana Novaković, the president of both organizations, expressed her great satisfaction that Arena Hospitality Group was the host of this prestigious event: "I am extremely proud that we are part of such a prestigious event and that, through our continuous efforts, we are genuinely working to develop not only this project but also to strengthen the entire Southeast European region."
The event itself is the culmination of long-term cooperation between the Pula School of Tourism, Hospitality and Trade, Chef Husser, and Arena Hospitality Group, which is a partner in the KLIK project supported by the Pula School of Tourism, Hospitality and Trade.