The annual Chloé x MOCA dinner on the museum’s rooftop terrace in downtown Los Angeles saw a glittering array of A-listers, who tucked into a dinner created by Chef Tess Ward, who had been flown in from London.
On the menu stuffed courgette flowers, followed by lightly smoked chicken and braised leeks, with a vegan roasted figs, coconut ice cream and almond snap pud.
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