French Businessman Jean-Yves Ollivier Hosts 70th Birthday at the Falaknuma Palace

by  EVENTFAQS Bureau Industry Watch | January 1, 2016 | News

Taj Falaknuma Palace

The Falaknuma Palace hosted Jean-Yves Ollivier’s 70th birthday celebrations from November 14 to 18, 2015. Attended by around 100 guests, the celebrations took place on the Main Lawns of the hotel, while 60 rooms were occupied. The lawns were beautifully decorated for the celebrations, with the façade of the palace as the background.

Appreciating the hotel’s efforts in hosting his 70th birthday celebrations, Jean-Yves Ollivier said, “The entire hotel became our home for three days and our distinguished guests enjoyed the hospitality extended to us all during our stay. We hosted three events in Hyderabad.

Two of them took place at the Falaknuma Palace premises: the 101 Dinner in the grand dining room that seats 101 guests around the long table, and the Bollywood Dinner on the lawns. For the third event, we gathered at Princess Esra Jah’s Aftaab Mahal Palace. It is so difficult to decide on which element of the festivity was my favourite — the food, décor, hospitality, the Palace, or the costumes.”

A ‘Bollywood Night’ was organised on the 16th, which included a Buffet Breakfast, a lunch buffet at the poolside featuring grilled food, and cocktails on the verandah from 7 p.m. onward. Golf carts were used to take guests to the lawns, accompanied by dancers and a local Indian wedding band – like a baraat. The lawn was divided into two sections – a blessing area with an amphitheatre seating arrangement and a dinner area with a stage and dance floor. From 8.30 onward, guests could eat from Khau-galli style carts serving Bombay street-food starters like mini kheema, vada pav, chaat and vodka golas. This was followed by Hindu blessings for Jean-Yves Ollivier, where 10-12 priests chanted blessings. Ollivier was showered with petals, while guests were also blessed. From 10 p.m. onward dinner was served Chowki style, with low seating and 2 bolsters and 2 pillows per takht. Bollywood-themed entertainment followed, while dessert was served. The décor theme for the event was Bollywood Kitsch, with posters set up with the guests and the host’s faces. Even the waiters’ uniforms featured jackets with Bollywood stars by F&B.

November 17 again featured a buffet breakfast and a Lebanese lunch buffet at the poolside. A 101 dinner was the main event of the day, and was preceded by cocktails at Jade room, while military bands played music below the verandah. A bar was set up at the Hookah lounge. When it was time for dinner, a trumpeter made the announcement. Since there were around 115 guests present, another long table was set up for additional and young guests in Durbar Hall. The dinner featured a printed menu, napkins specially made for the occasion, round mats and silver service. Red wine glasses and metal bidri water glasses were the same, while white wine glasses were replaced by amber etched glasses from the Indian restaurant. A long floral swag was set up in centre of the table with silver artefacts. Guests took place-cards from bowls and were seated accordingly. Only heads of state were seated in the centre. A raised stage featuring a sitarist was set up behind the head of the table. Other arrangements included a mic for Ollivier’s speech. A cake with one candle was cut by Ollivier, while individual small cakes were served to every guest. Following dinner, an after-party was organised at Gol bungalow through the courtyard. Fireworks were organised from above the restaurant area, and musical performances by groups of kawaals and nautch/Sufi dancers took place on the courtyard lawns. The party also featured a dance floor, a full bar and a DJ act. A light snack buffet was laid out featuring sandwiches, a cheese board, and tarts. Finally, a gift of a photo-frame was placed in each guest’s room.

Describing his experience planning the events, Ollivier added, “We stayed at the Falaknuma Palace on three prior occasions before my 70th birthday celebrations and we worked closely with the management of the hotel and the chef to plan the events to perfection. Some of the dishes, thanks to the fantastic Falaknuma chef, were even specially created for the occasion like the risotto dish with Italian and Indian inspirations. The lunches at the pool were fantastic with an extraordinary buffet display. It goes without saying that the three evenings will remain etched in the memory of all my guests, with a few of them saying it was the most beautiful and unforgettable celebration they have ever attended in their lives.”