Chef Angie Mar Sharon Coplan Hosted a Dinner Party at Le B. to Celebrate La Prairie's Skin Caviar Liquid Lift

La Prairie has a storied history. What started as a Swiss clinic in 1931, founded by Dr. Paul Niehans, turned into a full-blown skin-care empire in a matter of decades. But despite its clinical origins, the brand has since become known to embody all things luxury—admittedly a hard line for a brand to perfect. Most notable of which is its Skin Caviar collection, which debuted in 1987, harnessing caviar s regenerating properties to improve skin s elasticity and tone in a way the industry had not yet seen.

The collection today offers five firming solutions, though its Liquid Lift is the hero of the bunch. And in 2025, it received a bit of an upgrade with a new formula and size (a handy mini at 30 mL, perfect for taking on the go). The new Skin Caviar Liquid Lift reimagines the cult-favorite serum for improved, measurable efficacy—pairing three forms of caviar (micro-nutrients, premier, and absolute) alongside the brand s cellular complex, oat kernel extract, peptides, hyaluronic acid, and ceramides into a silky, milky serum proven to deliver a visible lift to skin in just 15 minutes per their clinicals.

And certainly, such a special formulation required an equally as special celebration. To suit, La Prairie tapped Sharon Coplan and chef Angie Mar at Le B. for a glamorous New York City dinner. “I think you can tell by the chandelier that this place is all about luxury,” owner and restaurant founder Mar said—a nod to the crystal chandeliers hung from the ceiling of her West Village supper club. “I was lucky enough to try some of the products ahead of time and the entire menu this evening is based on that; not just the ingredient of caviar but also the textures. Even the sauces, some of the things you ll be having tonight will be very special and completely symbiotic with La Prairie.”

Coplan and Mar brought together friends and colleagues for a night of indulgence. In attendance were Sarita Choudhury, Charlotte Groeneveld, Elizabeth Sulcer, Larry Milstein, Gigi Burris-O Hara, and Zanna Roberts Rassi, to name a few—who made their way to the restaurant s two long, white linen tablecloth-draped tables for a fanciful feast. Though the menu—featuring a salmon and caviar resting in a Vidalia onion creme sauce, seafood wellington, or chicken ballotine—Mar created for the occasion was a thoughtful addition to the evening, guests were in for an added surprise. The chef brought out a mini version of her famed aged ribeye burger—often dubbed the “Birkin bag of burgers”—for attendees to enjoy as an amuse bouche. (Le B. only serves nine of these per night; so in demand that there are hopeful diners gleefully forming a queue outside the restaurant before the doors open.) The completed main course made way for a dessert of fresh madeleines, chocolatey empress cake, plus berries and cream.

“With both La Prairie and Angie s restaurant, there s such a pursuit of excellence and I just wanted for you all to cling on to that because I really think in this day and age there s very little left of excellence,” Coplan said warmly of her co-hosts. “Yes, La Prairie is luxury, and this restaurant s luxury, but the real luxury is the experience of all of us being together—having the food, having the product, and just realizing that we re just here together, so enjoy!”