Obecní dům was full of famous faces. Who attended the Czech-Slovak Ball?
Obecní dům was bursting at the seams on Saturday. The Czech-Slovak Ball was full of deluxe gowns, expensive jewellery and delicacies. Nikol Švantnerová actually wore jewellery worth nearly five million Crowns.
“It’s true, the jewellery I was wearing this year was even more expensive than the jewellery I wore last year,” Nikol Švantnerová admitted.
She had a beautiful red gown sewn for the ball by the Poner designer team. The ball was full of deluxe gowns in the colours red, green and black. The only lady to chose purple, was the director of the Miss Czech Republic competition, Táňa Makarenko.
“This year my preparation was very quick, because we were handing over a new car to the new Miss this morning,” Makarenko, who apparently did her own make-up and hair, admitted.
On the contrary, model Andrea Verešová, Karolína Mališová, Kateřina Kasanová or singer Monika Bagárová certainly did not underestimate preparation for the ball. All of them reserved nearly half a day for their preparations, but with the understanding that they apparently had a good time.
“I opened some bubbles and enjoyed being pampered by a stylist, hairdresser and make-up artist,” Bagarová admitted, and she looked perfect.
Queen of the evening
Miss Czech Republic, Denisa Spergerová, whose first public event this was, was queen of the evening and she even wore a crown. Martin Dejdar moderated the event and was accompanied by his wife Daniela.
A legend and delicacies
Legend Hana Zagorová, who alternated on stage with the No Name band, Láda Kerndl or Tereza Kerndlová, was the main vocal star of the evening. Visitors to the ball were also able to admire a dance performance by the National Theatre Ballet. All the guests were accompanied throughout the evening by the Gustav Brom Radio Big Band under the direction of Vladimír Valovič.
And what were guests able to enjoy eating during the evening?
“A three course menu consisting of six delicious dishes, such as salmon, fillet of beef, broccoli purée or beef bourguignon with horseradish vegetables, field mushrooms and truffle purée,” said one of the organisers, Radovan Čaplovič.
