Champagne Wishes and caviar dreams are realized in Palm Beach this season at The Brazilian Court Hotel & Beach Club with the Champagne Wishes Package, starting at $5,250 for two-nights, Jan. 1 - March 31, 2011.
Starting at check-in, luxuries are realized with a magnum of Taittinger champagne and two Swarovski crystal glasses to kick off a getaway in America's Riviera. In addition to daily in-room breakfast and private car service, travelers enjoy a romantic seven-course dinner prepared with seasonal ingredients at Daniel Boulud's Café Boulud.
No detail is overlooked by The Brazilian Court staff, who takes care of guests' every whim.
For more information about The Brazilian Court, please visit thebraziliancourt.com.
The Brazilian Court Hotel & Beach Club Toasts the Season with Champagne Wishes
PALM BEACH, FLA. — The Brazilian Court Hotel & Beach Club, an icon of Palm Beach society for 85 years with its classic Mediterranean style and exquisitely redesigned rooms and suites, invites guests to savor Champagne Wishes this season, starting at $5,250 for two nights in a one bedroom suite January 1 - March 31, 2012.
Champagne Wishes
Available January 1 - March. 31, 2011, starting at $5,250 for two nights*
Magnum of Taittinger champagne
Two Swarovski crystal champagne glasses
Private car service (8 a.m. – 11p.m.)
Valet Parking
One bedroom suite
Seven-course dinner at Café Boulud
Exclusive shopping experience on Worth Avenue
Daily in-room breakfast complete with mimosas
Whether toasting to warm weather and beautiful beaches or the holiday season with good friends, Champagne Wishes provides an opportunity for snowbirds to indulge in the luxuries of The Brazilian Court without having to lift a finger. Upon check-in, visitors are greeted with valet parking and an iced magnum of Taittinger with two Swarovski crystal champagne glasses to kick-off a celebration in Palm Beach.
Winter travelers escape to the golden sands and sapphire blue waters of the Atlantic Ocean at the Brazilian Court Beach Club. When the sun sets, Daniel Boulud’s Café Boulud whips up seasonal entrées including sautéed artic char with parsnip purée and roasted chestnuts and peekytoe crab salad with green apple gelée and hearts of palm and decadent desserts prepared with ingredients fit for the holidays. To cap off the evening, the sommelier selects a perfectly paired wine to complement the romantic seven-course dinner for two.
Located in the heart of what is known as “America’s Riviera,” The Brazilian Court, a member of Leading Hotels of the World and Historic Hotels of America, is just steps from the sapphire Atlantic Ocean and Worth Avenue shopping and boasts a reputation as a 2008 and 2010 Conde Nast Traveler Gold List recipient, as well as one of Travel + Leisure’s 2010 “World’s Best Hotels,” achieving a ranking of No. 1 in South Florida and No. 3 in the state. A Frederic Fekkai salon and exquisite cuisine by Chef Daniel Boulud at Café Boulud are accompanied by custom-designed rooms and suites featuring details such as mahogany crown molding, Provence-style wood shutters, king-sized beds topped with imported linens and Ultra Air Jet baths with customized hydro-thermo massage menus. Private terraces in select rooms offer the perfect respite as the day wanes on the golden shoreline of Palm Beach.
To experience the Brazilian Court Hotel and Beach Club, call (561) 655-7740 or visit thebraziliancourt.com.
* 50 percent non-refundable deposit taken at time of reservation. Fourteen day advanced reservations required and 14 day cancellation policy (deposit non-refundable)
Champagne Wishes and caviar dreams are realized in Palm Beach this season at The Brazilian Court Hotel & Beach Club with the Champagne Wishes Package, starting at $5,250 for two-nights, Jan. 1 - March 31, 2011.
Starting at check-in, luxuries are realized with a magnum of Taittinger champagne and two Swarovski crystal glasses to kick off a getaway in America's Riviera. In addition to daily in-room breakfast and private car service, travelers enjoy a romantic seven-course dinner prepared with seasonal ingredients at Daniel Boulud's Café Boulud. 
