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From May 29 to 31, 2025, the silence of the Kalahari dunes gave way to celebration near Bagatelle Kalahari Game Ranch, close to Mariental, Namibia. A select circle gathered for the Champagne & Cigar Weekend, where refined living met African authenticity.
shrimp mousse, yellowfin tuna sashimi. Each dish paired with Blanc de Blancs from Maison Frèrejean Frères (Avize). Live music, cigars, and lively exchanges closed the evening. On May 31, a tasting of Frèrejean Frères and Henri Giraud champagnes—Cuvée des Hussards 2013, Vieilles Vignes 1926 NV, Rosé NV, MV Rosé Magnum Grand Cru Brut NV—was followed by a second cigar session and the induction of 13 members into the Club du Comte de Monte-Cristo, linked to the Chaîne des Rôtisseurs. The gala dinner, was a seven-course spectacle directed by chef Miles Reolon (www.seasoned.co.za): Massaman fish, duck breast, guinea fowl leg, compressed lamb, confit filet mignon, cheese platter, and a dessert of Dubai chocolate, honey, white chocolate rocher, sesame truffle, and coconut–coffee–tonka sauce. Each plate was paired with Henri Giraud champagne (Aÿ): Esprit Nature Magnum NV, Blanc de Craie Magnum NV, Hommage au Pinot Noir Magnum NV, Dame Jane Magnum NV, MV19 Grand Cru Magnum, Réhoboam Solera Ratafia 90-19, PR 90-20. Between wilderness and elegance, this weekend became a timeless interlude—where friendship, gastronomy, and the art of living shone beneath the stars of the Kalahari.
The event was initiated by Leon Hart (UAE) and Philippe Poullain Jr (Monaco), whose friendship, born in Thailand over a passion for champagne and cigars, inspired the project. With Master Sommelier Gustavo de Hostos (Puros de Hostos, Dominican Republic), they orchestrated three days blending luxury, conviviality, and nature. Guests were welcomed with La Petite Marlise Brut Blanc de Blancs (Mesnil-sur-Oger). The first night unfolded beneath the stars with a safari dinner around the boma fire, featuring ostrich and oryx. Day two offered a Bushmen walk, safari, or horseback ride, followed by breakfast and a cigar masterclass led by Gustavo de Hostos. Later came cheetah feeding, then a nautical dinner devoted to seafood: white fish ceviche, lobster ravioli, Namibian crab dashi, barramundi and
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CLASS & RELAX LIFESTYLE MAGAZINE ~ 2025
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