Le Méridien Chambers Minneapolis
Celebrate your vows while expressing your individuality at Le Méridien Chambers Minneapolis. The dynamic pulse of the city is filtered into our extraordinary spaces and combined with your unique viewpoint. Contemporary paintings, sculpture, photographs, and video projections from owner Ralph Burnet help create an intriguing, chic environment to mix and mingle with guests.
Our A.R.T. rooms can accommodate up to 200 guests for receptions. For more intimate affairs, the Burnet Art Gallery can seat 60 for a plated dinner. Step outside the ordinary by hosting your event in our rooftop lounge or courtyard. Our exceptional culinary team will prepare a meal that complements your tastes and stimulates the palates of your guests.
Couples who defy convention will delight in our unique wedding venues. Our A.R.T. meeting spaces span 1,700 square feet and feature 13-foot ceilings, views of the courtyard, and vivid works of art. All three rooms (A, R, and T) can be combined to accommodate up to 200 guests. The juxtaposition of the Burnet Art Gallery allows guests to flow into the 1,400 square-foot space, which features views of Hennepin Avenue through floor-to-ceiling windows and works of art from local, national, and international artists.
Those who want to combine their revelry with fresh air can take advantage of the rooftop lounge and balcony on the fifth floor, which provides an additional 1,500 square feet of ambient space. Step outside to an expansive balcony to gaze out over Hennepin Avenue, or dance the night away inside under a dramatic light installation while a DJ spins your favourite songs.
Your wedding cuisine should be as stimulating as the rest of your event. Our expert culinary team will see to it that no palate goes unimpressed. Choose from passed hors d’oeuvres like cucumber cups with Thai crab salad and seared ahi tuna with preserved meyer lemon confit. Spark gastronomic interest with such main courses as seared duck breast with cèpes, cracklins, and black truffle aioli; fig- and olive-braised short rib and beef strip loin with Yukon Gold potato puree; and miso-marinated diver sea scallops. For the grand finale, treat your guests to a roasted corn shortcake with wildflower honey and fresh blueberries, or white passion fruit crepe with warm fudge sauce. Our chef will collaborate with you on every element of your menu to make sure it reflects your individual tastes.
For more information and a proposal tailored to your specific needs, please contact our sales and catering team.
Phone: (612) 215-3728