VERSAILLES, France, April 7, 2011 /PRNewswire/ -- On April 6th, the magnificent Gallery of Battles at the Chateau de Versailles provided the setting for a dazzling evening in honor of French culture and gastronomy.

(Photo: http://photos.prnewswire.com/prnh/20110407/NY79449)

The celebratory dinner was organized by Jaume Tapies, Chairman of the Board of Relais & Chateaux and Marc Haeberlin, Chairman of Grandes Tables du Monde, under the patronage of President Nicolas Sarkozy. The meal, staged in partnership with Moet Hennessy, was orchestrated by 60 internationally renowned Grands Chefs in celebration of the inscription of the Gastronomic Meal of the French in UNESCO's List of Intangible Cultural Heritage of Humanity.

The chefs, who hailed from all the regions of France and several countries, each created an exceptional dish based on the finest regional produce, such as Challans Duck, Breton Lobster, Port-en-Bessin Scallops, Aquitaine Caviar, Spring Morels, Marenne Oysters, and Roquefort. The chefs of the French Presidential Palace also participated in the celebration. For a complete list of participating chefs, please visit: http://www.relaischateaux.com/versailles2.php.

The 650 privileged guests first enjoyed a private viewing of the exhibition "Majestic Thrones" in the Hall of Mirrors before the gala dinner in the sumptuous setting of the Gallery of Battles. Guests included celebrities from the world of culinary arts, the hotel industry and politics, among them Minister Frederic Lefebvre, Jean-Jacques Aillagon, Chairman of the Public Establishment of the Chateau de Versailles and Christophe Navarre, Chairman of Moet Hennessy.

The grand event was staged with 72 maitres d'hotel and 22 sommeliers, more than 200 magnum bottles of Champagne, 310 bottles of wine and 5,300 glasses. Proceeds from the evening will be donated to the French Heritage and Gastronomy Mission (MFPCA) chaired by Jean-Robert Pitte, for the creation of the Cite de la Gastronomie, a center for research and innovation to protect France's gastronomic heritage for future generations.

For the close fellowship of Relais & Chateaux Grands Chefs, the dinner was an opportunity to pay homage to culinary traditions by creating delightful variations on the theme of French Grande Cuisine. The sophisticated food and wine pairings were supported by Moet Hennessy with a Dom Perignon 2002, a Cheval Blanc 2004 and a Chateau d'Yquem 1996 from its prestigious cellars, followed by a Hennessy Paradis Cognac, and a selection of Nespresso Grand Cru coffees.

About Relais & Chateaux:

Established in France in 1954, the mission of Relais & Chateaux is to spread its unique "art de vivre" across the globe by selecting outstanding properties with a truly unique character. The Association is a family of hoteliers and Grands Chefs from all over the world who share a passion for and a personal commitment to ensuring their guests are privy to moments of exceptional harmony, an unforgettable celebration of the senses. For more information on these and all Relais & Chateaux members, visit www.relaischateaux.com.

SOURCE Relais & Chateaux