It took a ten-year partnership between LVMH and Formula 1 for a gastronomic dinner to find itself in the middle of a race circuit. In Madrid, the final stop of the 2026 Out Lap tour, three-Michelin-star chef Quique Dacosta composed his menu a few metres from the tarmac where, a few hours earlier, single-seaters had been racing past at more than three hundred kilometres an hour.
The idea comes down to a formula that Moët Hennessy and Formula 1 have liked to repeat since this summer: the first mobile gastronomic dining experience ever held on a race circuit. Inaugurated at Spa in July, repeated at Zandvoort and then at Monza, the Out Lap set up its tables in Madrid for its fourth and final stop of the season — a scheduling choice that is far from incidental, since the Spanish capital was hosting the first Formula 1 Grand Prix in its history this year. The principle remains unchanged from one stop to the next: guests seated not beside the track but on it, for a meal that moves forward at the pace of a route conceived as a genuine tasting in motion. The format, born from a conversation between the events teams of F1 and those of LVMH, answers a simple question: how can the prestige the group usually deploys in its houses and restaurants be translated at circuit level?
In Madrid, the cuisine is by Quique Dacosta, a Spanish chef awarded three stars in the Michelin guide, whose precise, mineral style seemed made to dialogue with the mechanical world of the paddock. The evening also featured Bruno Senna, ambassador of the sport and nephew of Ayrton Senna, whose name continues, more than thirty years after his death, to embody a certain idea of excellence in motorsport. Around the table, the group’s wines accompanied each stage of the menu, from the wines of Bodega Numanthia — a Spanish house in the Moët Hennessy portfolio — to Moët & Chandon champagne, official partner of the sport since the LVMH-F1 agreement was signed in 2025.
This partnership, concluded for ten years, goes well beyond the mere presence of a logo on a podium. It structures an activation that mobilises, depending on the Grand Prix, several houses of the group: Moët & Chandon and Whispering Angel for constant visibility, Belvedere as the official vodka, and occasionally Hennessy, Glenmorangie, the Volcan de mi Tierra tequila or the non-alcoholic French Bloom. In Spain, this architecture takes on a particular colouring with the presence of Numanthia, whose wines were served in the hospitality areas of the Barcelona and Madrid Grands Prix — a way for the group to anchor a global partnership locally rather than apply it identically from one circuit to the next. This local variation illustrates a broader strategy of the group: rather than imposing the same set-up at every Grand Prix, each stop of the season becomes an opportunity to showcase a different house, depending on the country visited and its wine or spirits history.
What remains is the question that this kind of ephemeral experience raises without settling: what becomes of a gastronomic dinner once the last lap is completed and the tables dismantled? The Out Lap exists only for the length of an evening, on a circuit that returns the next day to its strictly sporting vocation. That may be precisely what gives it its value in the eyes of those who experienced it: a format that does not seek to last, but to concentrate, in a few hours, the improbable meeting of haute gastronomy, speed and the very highest luxury hospitality.
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