On 29 May, we will be opening the doors to the ballroom at Maison Baccarat for a unique evening: a meeting of two perspectives, two areas of expertise, and two ways of transforming materials. On one side, the vision of chef Alain Ducasse, embodied by Christophe Saintagne, and on the other, that of designer Harry Nuriev. For the dinner, the ‘Chaos market’ or ‘divine disorder’ is expressed in every detail and every shared moment.
Maison Baccarat occupies a unique place in the Parisian landscape, bridging heritage and contemporary creation. The ballroom, where the dinner will take place, offers a spectacular setting, defined by its spaciousness, the play of light and the venue’s distinctive atmosphere. It is within this setting that this evening, conceived by Alain Ducasse, Christophe Saintagne and Harry Nuriev, will unfold.
For this unique occasion, the ballroom will host a grand table seating thirty-two guests, who will share an extraordinary experience blending gastronomy, creativity and the art of hospitality.
The meeting of two creative worlds
For several years, designer Harry Nuriev has been developing a focused body of work centered on the transformation of objects and spaces. His approach questions their function, reimagines their uses, and plays with the memory of forms. His artistic approach often builds upon what already exists. Harry Nuriev does not seek to create from scratch; nor does he seek to erase what is already there, but rather to reposition it and reinterpret it. In his hands, an object retains its identity while changing its status. This way of working through transformation rather than rupture creates new forms that remain recognizable.
Harry Nuriev’s relationship with Baccarat has been developing over the past few years, driven by a desire to reinterpret the brand’s codes without ever erasing them. In 2024, the Russian designer took over the walls of the Baccarat House for its reopening, presenting a true manifesto of creativity. Last year, he reimagined iconic pieces, such as the Zenith chandelier. For the reopening of the Baccarat House, Harry Nuriev also adorned the porch and entrance walls with engraved, silvered, and colored motifs inspired by the techniques of crystal making. In the foyer, he designed display cases showcasing certain heritage pieces from the House, in a presentation that plays with the concepts of preservation and transformation.
The collaboration between Harry Nuriev, Alain Ducasse, and Christophe Saintagne came about quite naturally. All three share the same attention to technique, detail, and the transformation of ingredients. Harry Nuriev works with volume, space, and perception. The chefs work with flavor, texture, and the product. What brings their approaches together is also a sense of restraint. Nothing is ever ostentatious; everything is based instead on subtle balances. Both the eye and the palate are invited to shift slightly, to take a step aside, off the beaten path.
This collaboration extends Alain Ducasse’s desire to build bridges between disciplines and to bring different forms of expertise into dialogue. The chef enjoys fostering encounters that open up new perspectives. In the context of this event, design and gastronomy are not in opposition. They move forward together, in the same direction.
Cuisine conceived as an expression
For this dinner, the chef has conceived the menu as the culinary translation of an artistic vision. The plate is a canvas for expression, where the ingredients prepared with the utmost precision tell a story. The dishes presented by the chef follow a progressive approach. It is not a succession of dishes, but a sequence, with rhythm, pauses, and contrasts.
Christophe Saintagne’s cuisine is based on a careful interpretation of ingredients. He observes, adjusts, transforms… As the tasting unfolds, contrasts emerge between bold textures and more delicate elements, between direct flavors and more subtle interpretations. Textures, temperatures, and pairings play an important role in this experience, conceived as a dialogue between cuisine, ingredients, and creativity.
Some dishes play with the conventions of a gourmet dinner, while others draw more directly on the transformative approach dear to Harry Nuriev. The overall experience leaves ample room for surprise and interpretation.
An experience to be lived, rather than described
Conceived as a true dining event, the Chaos Market dinner or “divine disorder” plays with the conventions of gourmet dining. The scenography designed by Harry Nuriev, the chefs’ creations, and the atmosphere of the ballroom all come together with a single purpose: to introduce a form of creative disorder into the formal dinner experience.
The long table format is integral to this collective experience, designed to encourage conversation, reactions, and interactions among the guests.
A rare and fleeting dinner
May 29 is a unique date. This dinner will take place only once, in this specific format. We have chosen to limit the number of guests to thirty-two, to preserve this intimacy and intensity. The intimate nature of the event also allows us to pay special attention to every detail, every movement, and every interaction, so that everyone can feel fully immersed in the moment. This type of evening is for those seeking unique experiences ones you won’t find anywhere else and that can never be repeated. An event that speaks for itself, perhaps, or that you’ll treasure deep within, like a precious keepsake.
A culinary creation that stands the test of time
Some of the dishes created for this dinner will remain on the menu at Alain Ducasse Baccarat until the end of the season. This is a way to extend this fusion of culinary creativity and the artistic world beyond May 29.
Practical Information
The “Chaos Market” dinner, or “Divine Disorder,” will take place on Friday, May 29, 2026, at 7:30 p.m., in the ballroom of the Maison Baccarat in Paris. The event will feature a large communal table seating thirty-two guests. The price of the dinner is €280 excluding drinks and €360 with a food and drink pairing. As seating is by definition very limited, we recommend booking in advance. We look forward to welcoming you to this unique evening, the perfect fusion of culinary creativity and artistic vision.
