With a stunning, lavishly designed interior and dazzling crystal chandelier centerpieces, The Lounge & Bar, located on Level 102 of the highest hotel in the world, is the perfect venue for social gatherings in Hong Kong. The Ritz-Carlton, Hong Kong is proud to offer the best and most authentic traditional French dessert buffet in town from May 1, spotlighting the world’s first Monsieur Mille-feuille, Gaël Moutet. Also Assistant Pastry Chef of the hotel, Gaël will oversee the meticulously detailed French dessert buffets that will take the sweets table of The Lounge & Bar to whole new heights.

“No one can resist the classic combination of rich flavors and crunchy and creamy textures layered up. I put on a Monsieur Mille-feuille hat as I want to personally guide guests on a journey to discovering mille-feuille and how the flaky puff pastry layers perfectly pair up with crème pâtissière of different flavors. This soirée for the senses can be a one-of-a-kind adventure if presented properly”, said Gaël. He continued, “To maintain freshness, all puff pastries are made by hand with continuous folding and refolding to create the many layers, two hours before serving. My classic mille-feuille has three layers of puff pastry and two layers of light and smooth bourbon vanilla cream, all made a la minute and right in front of the guests. Chocolate, chestnut and mango fillings are also available.”

Guests’ eyes will also be drawn to the long dessert tables loaded with expertly crafted French classic treats. Some of the most irresistible pastries include Tarte au Citron, lightly caramelized on top and cradled in a crispy buttery crust. A bite of the lemon curd, which combines acidity, sweetness and smoothness, immediately takes the taste buds to another level. The next to-die-for dessert is the smooth, rich and nutty Pistachio Pave, infused with the aroma of kirsch. The trio flavors of Hazelnut Chocolate Financier with Earl Grey highlight the classic French technique of burning butter, which infuses the dessert with a deep nutty flavor. The bergamot in the Earl Grey also gives this heavenly treat such a distinct character. Instead of pastry cream, chiboust, a crème invented by famous pastry chef, Chiboust, on Rue Saint-Honoré, is used in the Raspberry Verrine. The stiffly beaten egg whites folded into the extremely light and smooth chiboust of this traditional dessert make it a refreshing and divine choice.

Sweet Soirée French Dessert Buffet

Time: 8pm to 10:30pm nightly

Price: HK$280 (Monday to Sunday)

HK$498 (Dessert buffet with your choice of main dish, available from Monday to Thursday only)

Location: The Lounge & Bar, Level 102, The Ritz-Carlton, Hong Kong

All prices are subject to 10% service charge. For reservations, please contact Restaurant Reservations at (852) 2263 2270 or via email [email protected]

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