Michael Bartocetti has crafted a personalised Tea Time indulgence that celebrates camaraderie and conviviality. Ideal for enjoying with family and friends at Four Seasons Hotel George V, Paris, this tantalising experience promises to satisfy the sweet cravings of any dessert enthusiast.
The culinary journey begins with a miniature Yule Log, allowing guests to savour this year’s Christmas Log crafted by the talented pastry chef. At the heart of this mouthwatering creation is a light, creamy mousse infused with cocoa pod mucilage. The dessert also features a delicate roasted vanilla biscuit, harmoniously paired with a crispy layer of toasted bread and coffee bean crisp.
To follow is a Baba with Mulled Wine, lavishly topped with a velvety cream infused with Christmas spices, with inviting aromas that evoke the cosy ambience of long, winter evenings.
To refresh the palate after these rich and comforting flavours, the experience continues with a delicate sweet delight infused with fragrant and floral elements. The frozen Damien Blasco citrus and rose geranium vacherin offer a delightful blend of fruity and tangy aromas. The creation pays homage to the craftsmanship of ceramic artist Olga, with whom the chef has forged a close professional bond.
As a tribute to his Italian heritage, Michael Bartocetti will showcase his take on a Thin Chocolate Tart, incorporating traditional ingredients from northern Italy, including Piedmont hazelnuts and Alba white truffles.
The dessert sequence concludes with two irresistibly buttery treats. To start is Juliette’s Sable, filled with a compote of Reine de Reinette apples. Named after Juliette, one of Michael’s bubbly sous-chefs with Breton roots, this much-loved sweet delight is prepared following a recipe shared by Juliette’s mother. To accompany this delectable temptation, the chef has introduced a creative variation to the traditional cheesecake by carefully disassembling its elements and elevating its flavour profile with zesty notes of bergamot lemon.
To extend this delightful moment of festive conviviality, the chef has crafted a flaky Stollen, a gentle nod to his childhood in Lorraine. Served just warm, this exquisite brioche evokes the flavours of yesteryear, inviting guests to savour it with a sense of childlike delight.