The bass ball

OUR WORK

Gala Fundraiser
The Bass
Le Basque: Event Concept, Design, Production & Catering
140 Guests

A display of assorted desserts including cupcakes, roll cakes, and ice cream cones on a tiered glass stand with metallic accents, decorated with vibrant red and purple flowers.
A male chef in a white uniform serving a drink at a buffet or banquet table in a restaurant or event space. The table features silver trophies and various desserts.

THE SCOPE

Annual gala at The Bass Museum in Miami Beach, attended by a core group of major patrons, collectors, and international guests.

Le Basque has been a long-standing partner on the event, responsible for production and decor, and in recent years, the full catering program.

The 2026 edition took its cue from the museum’s exhibitions. The dining room was built around reflective and refractive elements—mirrored surfaces, prismatic lighting, and table installations using neon-style tubes with colored acrylic fragments.  

The menu also took inspiration from the exhibits. The first course was presented as a composed mosaic of fruits, vegetables, and gels, with varied shapes, colors, and textures carried through the meal.  

Three menus from The Bass Ball with black text on a white background, placed on a pink textured surface. The menus list courses and ingredients for a dining experience.