A village where every street is another country.
Live kitchens from France, Italy, México, the Levant, Japan — or any cuisine you ask for — set side by side for a single evening. Carved, poured and plated before your guests. Kosher l'mehadrin, without compromise.
31°46′N · 35°13′E
Foie gras au torchon, peaches in honey, sauces mounted to order.
Pasta rolled at the stand, shaved truffle, brown-butter foam.
Green aguachile, fire-charred citrus, tortillas pressed to order.
Open-flame mangal and laffa, smoke off the coals, market mezze.
Bluefin maguro, sliced to order over crushed ice — shiso, yuzu and fresh wasabi.
Name a cuisine — Persian, Thai, Moroccan, anything — and we'll build the stand for it.
A little village.
A world of kitchens.
Every RENÉ event is a village you walk through: each stand its own country, its own chef, its own ritual. Your guests don't choose a cuisine — they travel the world between courses, plate by plate, until the last street.
Maguro, over smoking ice.
A whole tuna broken down at the stand, carved to order over crushed ice and dry-ice fog — yuzu, shiso, a knife and a flame.
Kosher l'mehadrin. Every street of the village.
Every kitchen runs under strict mehadrin supervision. Menus are composed bassari (meat) or halavi (dairy) — never both — certified from the market to the plate.
From our tables.
