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Sign inDispute Adjudication Boards – An Unnecessary Prelude to Arbitration or the Final Act?
Presentation
During the Paris Arbitration Week, the Unyer Dispute Resolution Group - consisting of the law firms Luther, Pirola, Fidal and KWR - invites you to an in-depth discussion on whether Dispute Adjudication Boards (DABs) are merely a prelude to arbitration or increasingly the final act in dispute resolution.
The event kicks-off with a keynote by Prof. Renato Nazzini KC (King’s College London), and brings together highly experienced in-house counsel Almuth Vorndran (RWE), industry leading providers of standard forms of contracts Daduna Kokhreidze (FIDIC), and experienced external counsel Manuel Tomas (Fidal), Francesca Proietto (Pirola) and Georg Scherpf (Luther).
Hear from practitioners of the unyer network alongside leading industry experts and academics as they share their insights and explore how DABs are transforming global dispute resolution. Join us in the distinguished setting of Hôtel Barrière - Fouquet’s, Paris.
Host Speakers
Guest Speakers
Cocktail
18:30 - 19:30Venue
Fouquet's99 Av. des Champs-Élysées
75008 Paris
Brasserie Fouquet's is an iconic restaurant in the heart of the Golden Triangle. Since it opened in 1899, Brasserie Fouquet pulses to the rhythm of the City of Light, honoring its festive spirit, and showcasing its gastronomy. At the crossroads of the Champs-Elysées and Avenue Georges V, its signature is displayed on red awnings printed with gold lettering.
An inimitable style, a charming, delightful “je ne sais quoi”, a subtle mix of stylish sophistication and glamor, luxury, and fantasy. This legendary backdrop opens onto two magnificent terraces, where the Arc de Triomphe stands in all its majesty. Step inside the iconic brasserie to discover its elegantly refined decor, where black and white portraits of cinematic icons adorn the walls as testament to an undying love for the world of art and culture.
The Fouquet's menu is designed in unison with the destination’s warm, welcoming, and authentic atmosphere. French culinary classics such as escargots, sole meunière and millefeuille are cleverly revisited.
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