22,701
1.15%
260
6
bio
Restaurant designed to surprise it's guests with a newly designed multi-sensory journey marrying art, gastronomy and technology.languages
englishinterests
Analysis
History
followers vs
Feed
Jan 01 1970 GMT00:33
captions
Mille feuilles ouvertes à la vanille de TahitiTrois couches de pâte feuilletée intercalées de crème légère à la vanille de Tahiti.
’Open’ mille-feuille with Tahitian vanilla. Three sheets of crisp puff pastry layered with a light Tahitian vanilla cream.
Photo ©Laurence Mouton @laurence.mouton
Restaurant Guy Savoy
11 quai de Conti - 75006 Paris
Réservation : +33 (0)1 43 80 40 61
reserv@guysavoy.com
& www.guysavoy.com
Jan 01 1970 GMT00:33
captions
Every beginning come to an end... After over 120 unforgettable shows at the Riyadh Season in KSA, we can only say a HUGE thank you.🙌❤️🤩 Thank you to every single person who made possible this experience for all of us.
Thank you to the organisation of the @riyadhseason for believing in this unique concept and project.
Great team, great human being, great talent and hard working people. Thank you again for bringing the very best of you all to make the best experience in the world!🙌😍🙏💫🎩 - MC & Hostess:
Ana
Gabrielle
Alba
Monika - Technical Controller and Show Director:
Tomas
Deborah - Kitchen:
Félix
Miguel
Toni
Alessandro
Carla
Mario
Galya
Maje
Johny
- Production:
Chema
Ivan
Javi - Waiters:
Alex B.
Estrella
Alvaro
Alex E.
Guille
Victor
Rubén
- Booking:
David
Sara - Founder and Creative Director:
Eduardo
Jan 01 1970 GMT00:33
captions
Just one month ago the entire team of Sublimotion landed on KSA, all the way from the White Island of !
We all are extremely proud of being a part of the success of the @riyadhseason bringing the very best of gastronomy and the latest in technology, a state-of-the-art gastroshow to celebrate one of the coolest festival in the world.📍📍📍 Thanks for having us!🌟🙌🌟🙌🌟🧚♀️ thankyou Posting times
All times are shown in GMT
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Best performing posts
likes
536
22
Dec 03 2019 GMT18:58
captions
What a big and sweet surprise!
@janicewong2am , awarded as the best pastry chef in Asia in 2015, came all the way from Singapore to make a live performance at Sublimotion.
Art + Pastry + Design + Innovation all together in a state-of-the-art dinning table.💫💫👩🎨👩🍳 analysis
This post got 106% more likes
compared to @sublimotionibiza's average. It uses 14% less hashtags
and its caption is 28% longer
357
28
Jul 06 2020 GMT17:58
captions
Mille feuilles ouvertes à la vanille de TahitiTrois couches de pâte feuilletée intercalées de crème légère à la vanille de Tahiti.
’Open’ mille-feuille with Tahitian vanilla. Three sheets of crisp puff pastry layered with a light Tahitian vanilla cream.
Photo ©Laurence Mouton @laurence.mouton
Restaurant Guy Savoy
11 quai de Conti - 75006 Paris
Réservation : +33 (0)1 43 80 40 61
reserv@guysavoy.com
& www.guysavoy.com
analysis
This post got 37% more likes
compared to @sublimotionibiza's average. It uses 214% more hashtags
and its caption is 104% longer
281
10
Dec 15 2019 GMT21:42
captions
Every beginning come to an end... After over 120 unforgettable shows at the Riyadh Season in KSA, we can only say a HUGE thank you.🙌❤️🤩 Thank you to every single person who made possible this experience for all of us.
Thank you to the organisation of the @riyadhseason for believing in this unique concept and project.
Great team, great human being, great talent and hard working people. Thank you again for bringing the very best of you all to make the best experience in the world!🙌😍🙏💫🎩 - MC & Hostess:
Ana
Gabrielle
Alba
Monika - Technical Controller and Show Director:
Tomas
Deborah - Kitchen:
Félix
Miguel
Toni
Alessandro
Carla
Mario
Galya
Maje
Johny
- Production:
Chema
Ivan
Javi - Waiters:
Alex B.
Estrella
Alvaro
Alex E.
Guille
Victor
Rubén
- Booking:
David
Sara - Founder and Creative Director:
Eduardo
analysis
This post got 8% more likes
compared to @sublimotionibiza's average. It uses 57% more hashtags
and its caption is 271% longer
comments
357
28
Jul 06 2020 GMT17:58
captions
Mille feuilles ouvertes à la vanille de TahitiTrois couches de pâte feuilletée intercalées de crème légère à la vanille de Tahiti.
’Open’ mille-feuille with Tahitian vanilla. Three sheets of crisp puff pastry layered with a light Tahitian vanilla cream.
Photo ©Laurence Mouton @laurence.mouton
Restaurant Guy Savoy
11 quai de Conti - 75006 Paris
Réservation : +33 (0)1 43 80 40 61
reserv@guysavoy.com
& www.guysavoy.com
analysis
This post got 367% more likes
compared to @sublimotionibiza's average. It uses 214% more hashtags
and its caption is 104% longer
536
22
Dec 03 2019 GMT18:58
captions
What a big and sweet surprise!
@janicewong2am , awarded as the best pastry chef in Asia in 2015, came all the way from Singapore to make a live performance at Sublimotion.
Art + Pastry + Design + Innovation all together in a state-of-the-art dinning table.💫💫👩🎨👩🍳 analysis
This post got 267% more likes
compared to @sublimotionibiza's average. It uses 14% less hashtags
and its caption is 28% longer
210
12
Mar 29 2020 GMT17:58
captions
analysis
This post got 100% more likes
compared to @sublimotionibiza's average. It uses 57% less hashtags
and its caption is 99% shorter