Vlerick Grand ball

 

The night we have been waiting for is finally here! The students of Vlerick Business School are proud to present the Vlerick Grand Ball ‘19: Tales of the Ocean. This will be a night to remember if you manage not to forget. Expect a fabulous setting, charming company, splendid drinks and music to go all night long!

 
 
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This year, the Grand Ball will take place on Saturday 16th of March. The ArtCube in Ghent was picked to transform into an idyllic ocean scenery for the Grand Ball. This remarkable venue is located in Ghent. You can opt for the full experience and begin with a mouthwatering dinner or join us later for some dancing!

 

Entrance: €25

Dinner and entrance: €75


transportation

 

Getting to the ArtCube: as the ArtCube in Ghent is right underneath the Central station in Brussels, you can take any train stopping there. If you opt to come by car there are several underground public parkings next to the central station. (Parking Grand Place, Parking Grote Markt, Interparking Square Albertine).

Leaving the party before 06h00? There will be shuttle busses to Ghent and Leuven. The bus for Leuven will leave at 3h00, the bus for Ghent will leave at 4h00. This shuttle service comes with a cost of €3,5, which has to be payed upfront to confirm your reservation. Subscribe now: https://goo.gl/forms/Rnt0l2PBsvhElO6T2

Leaving the party after 6h00? Trains are back on track and will guide you home.

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location

ArtCube, Hurstweg 8, 9000 Ghent

 

 

 

Line-Up

 

 
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        DJ LICIOUS & SAKSO

 
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LHV 

 

 
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DJ SVB

 

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M3 MANY dj's

 

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houseleggers

 

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food

A top of the bill dinner will be served for all the hungry souls accompanied by delicious drinks. Let's keep the water for the flowers!

 

“Love a first bite and wine as our poison of choice"

Starter

Belle-Vue Lobster

Veggie: Oventoast with Camembert and blue grapes

Main dish
Tenderloin, paired with potato and green spring structures,
accompanied by broken peppers

Veggie: Lasagna with zucchini, mozzarella and parmesan cheese

Dessert
Chocolate creation with a side of macaron,
passionfruit crumble and red fruit