Westholme, Mougins  
29 April 2026

For the launch of its new Pure line, Westholme brought together chefs, hoteliers and restaurateurs in the South of France for an evening designed to reintroduce the brand ahead of the summer season.

Hosted at Le Park Mougins, the experience was conceived and produced by Gaiama as an immersive long-table gathering centered around fire, conversation and shared discovery.

Rather than presenting the product through a traditional tasting or formal brand dinner, the evening was designed to create a more lasting emotional connection to the ingredient itself. Guests experienced Westholme through a multi-course menu exploring the versatility of Wagyu across a range of cuts, techniques and moments, from delicate carpaccio to live-fire cooking and even dessert.

British chef Andrew Clarke and French-Colombian chef Juan Arbelaez led the culinary direction, cooking in full view of guests on large open-flame Josper grills positioned on the terrace below the dining room. From the table above, guests could see flames rising through the windows while smoke and the scent of eucalyptus drifted through the space, creating a constant connection between the meal, the chefs and the cooking process itself.

The format intentionally moved away from a traditional fine dining structure. A single long banquet table encouraged interaction between peers across the hospitality industry, transforming the evening from a seated dinner into a shared experience. Guests were not simply attending a launch. They were participating in a moment designed to feel generous, relaxed and memorable.

The result was an evening that strengthened industry relationships while positioning Westholme not only as a premium product, but as one capable of versatility, theatre and contemporary relevance.

56 guests attended, with no drop-offs on the final seated count, an uncommon result for a high-profile hospitality gathering during the Cannes season.