Christian Stan, at 18 May. 17, in City Restaurants, Gourmet, News

The St. Regis Bal Harbour Resort introduces a series of exceptional luxury experiences for guests in partnership with LALIQUE, the renowned French glassmaker and jeweler, reinforcing the resort’s position as Miami’s best address at the intersection of art, fashion and design.

A timeless symbol of French luxury, LALIQUE has partnered with the resort to create the most expensive macarons in the world presented in a keepsake LALIQUE box, in addition to an extraordinary cocktail program and exclusive wine vault dining experience for groups.

The St. Regis Bal Harbour, Miami will present the most expensive macarons in the world, the Crystal Macarons, within an outstanding LALIQUE Dahlia-shaped crystal box that guests can take home as a keepsake for $9,703 – a play on the resort’s address at 9703 Collins Avenue. The macarons are made with white tea, decorated with gold and rests on a cushion of sugar crystals within the box. Furthermore, the Crystal Macarons come with an overnight stay at one of the new four-bedroom Sky Palace Suites, where the macarons are served with Afternoon Tea on one of the suite’s four oceanfront balconies. Ideal for families or groups traveling together, the Sky Palace Suites offer residential luxury living for up to eight guests. Each suite offers four 210 square-foot balconies with uninterrupted ocean views as well as the famed St. Regis Butler service.

For a stunning and rare dining experience, the LALIQUE Art Division has lent a selection of exceptional pieces of art to display throughout the resort’s private Wine Vault room. Through their Art Division, LALIQUE has partnered with some of the world’s leading contemporary artists, foundations and designers to create unique limited edition pieces. With the exclusivity of the Wine Vault and beauty of the surrounding LALIQUE art, The St. Regis Bal Harbour’s culinary team is able to create memorable tailored experiences for private tastings and intimate dinners, perfect for small to medium groups, which includes customized menus, Sommelier knowledge and Executive Chef Franck Stiegerwald’s presence.

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