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One Drop Foundation partners with Alain Ducasse for philanthropic initiative, La Cuvée One Drop 2021.
By Sanaa Estibal | August 9 2021
Building upon its first wine and spirits event in 2020 with Artcurial, One Drop is now launching a new edition of its fine wine and premium spirits charity auction, La Cuvée One Drop. This year, the foundation is partnering up with chef Alain Ducasse and auction house Artcurial. The fundraising event will benefit One Drop’s critical mission of providing sustainable access to safe water to some of the world’s most vulnerable communities.
Unique lots of fine wines, spirits and epicurean experiences will be auctioned off during a sublime 250-seat gala dinner in Paris on November 19, 2021, co-chaired by Guy Laliberté, founder of One Drop, Laurent Dassault, president of Artcurial, and world-renowned chef Alain Ducasse.
Founded in 2007 by Guy Laliberté, founder of the Cirque du Soleil, One Drop has helped improve the living conditions of more than 2.1 million people in 13 countries by ensuring access to safe water, sanitation, and hygiene (WASH) to some of the most vulnerable communities. The foundation also encourages behavioral change towards WASH and hopes to empower communities to drive systemic change using its unique Social Art for Behaviour Change™ approach.
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Since its foundation, One Drop has raised more than $141m through partnerships and fundraising events. The financial commitment of its founder Guy Laliberté, founder of Cirque du Soleil, covers administrative costs, turning every donation into action.
The auction will be hosted by leading French auction house Artcurial, which specializes in more than 25 areas including fine art, decorative art, collectors’ cars, jewelry, clocks and watches, fine wines, spirits, and even street art and comics. Today, as a multidisciplinary auction house, Artcurial has acquired an international position and has established itself as a leading player in the art market with its three main auction venues in Paris, Monaco and Marrakech.
Born in France in 1956, the Monégasque chef is one of the first chefs to own three Michelin star restaurants in three different cities. Known for his cuisine deeply anchored in the terroir, Ducasse is conscious of his responsibility “to the preservation of natural resources” and has chosen to use seasonal produce, produced naturally or fished durably, in his restaurants.
Ducasse has also founded several schools and launched numerous social initiatives which transmit “his humanist vision of cuisine”. Some of the projects he has founded or supported include “Good France”, “Tous au Restaurant”, “Women for the Future” and “L’Envol”.
For information on how to participate in the event, please contact email@example.com. Buyers who are unable to attend will have the opportunity to place bids online and by phone. onedrop.org