Lamborghini Art Basel Event
Le Basque staff with canapés at Lamborghini Art Basel event.
During Art Week in Miami, speed met sophistication at an exclusive evening for Lamborghini — a showcase moment aligned with the global energy of Art Basel Miami Beach.
Produced by BMF, the event transformed automotive innovation into a fully immersive brand experience. Le Basque’s team of accomplished chefs analyzed and researched the catering brief, creating a culinary program inspired by Emilia-Romagna — the gastronomic heart of Italy and home to Lamborghini’s legacy.
Menu Highlights
Emilia-Reggiano Cuisine
Cheese & Charcuterie Station featuring aged selections and regional accompaniments
Live Action Pasta Station with freshly finished classics
Passed canapés and composed small plates
Artful passed desserts to close the evening
The culinary program was designed as a direct translation of region, tradition and innovation. As the team noted, “We approached the menu perhaps in the same way Lamborghini approaches design—precision first, with nothing unnecessary. Every ingredient had to earn its place.”
At the center of the experience, a live pasta station featured traditional Ragù alla Bolognese, built on a foundation of slow-cooked technique and regional authenticity. Tomatoes and cheeses were sourced from Italy under protected designation standards to preserve origin and integrity. The ragù itself combined beef, veal, and pork, simmered for eight hours to achieve depth and balance, then finished to order with Parmigiano Reggiano sourced directly from Emilia-Romagna. A second pasta, a Truffled Gnocchi Cacio de Pepe, proved to be even more popular as this particular combination of flavors continues its moment in the sun.
Canapés included a Piperade and Casetelmagno Tartlet, a Speck and Fontina Gougère, an Osso Buco Tart, and of course we had to have Arancini with Roast Chicken and Black Garlic.
A bountiful display of Italian cheeses and charcuterie highlighted the breadth of regional tradition, while composed, passed plates brought contrast and refinement—most notably a delicate bluefin tuna crudo with Calabrian chili, pistachio, and Meyer lemon.
It was a wonderful compliment to our culinary team when an executive asked toward the end of the evening if we couldn’t be enticed to open a restaurant near the Lamborghini factory in Italy—so they could enjoy our food every day.
