The Ritz-Carlton, Hong Kong is collaborating with GODIVA, the premium Belgium chocolatier, to create an enchanting culinary experience for chocolate and dessert lovers. The Sablés Fine Butter Biscuits Afternoon Tea will make its first stop at Café 103 of The Ritz-Carlton, Hong Kong from October 1, 2015 to January 1, 2016, followed by six other Ritz-Carlton hotel properties across Macau and China.
GODIVA’s travel-inspired Sablés butter biscuits are born out of Chef Chocolatier, Jean Apostolou’s travel expeditions across the five continents, Africa, Oceania, United States, Asia and Europe. The five beautifully crafted biscuit flavours, each reminiscent of the provenance that inspired its creation. Together with The Ritz-Carlton, Hong Kong’s distinguished chefs, Executive Chef Peter Find and Executive Pastry Chef Richard Long, and GODIVA’s Chef Chocolatier, Pacific Rim and China, Philippe Daue, they have designed an impressive afternoon tea set menu allowing guests to indulge in simple pleasures, as well as celebrating the journey of the senses.
Sablés is a European shortbread cookie, the word ‘Sablés’ means ‘sand’ in French, precisely describing its sandy texture, made with granulated sugar, flour and butter. The biscuit has a crispy, delicate yet distinctively crumbly texture, making it a perfect to enjoy on its own or with complementing combinations. The delicious biscuits are infused with complex aromas of their origin, dipped in GODIVA Belgian chocolate, allowing chocolate lovers to indulge in all five individually wrapped biscuits, for moments of spontaneous delicacy or mere escapism to enjoy the pleasures of life.
“The Sablés collection is an exploration, recreating Chef Jean’s journeys in its best light. We worked very closely with The Ritz-Cartlon’s world-class chefs, Chef Peter Find and Richard Long to create this spectacular menu,” says GODIVA’s Chef Philippe Daue. “It has been my honour to be able to work again with such talented chefs. To combine our expertise in concocting premium desserts with GODIVA’s Belgian chocolates for guests to relish in across all seven hotels.”
“We are thrilled to collaborate with Chef Philippe Daue and his team at GODIVA for the second time,” said The Ritz-Carlton, Hong Kong’s Executive Chef Peter Find. “The Sablés collection is proving to be a lot of fun for us to work with. The craftsmanship of the biscuits are immaculately made, the crispy texture and distinctive flavour make it so delicious to savour even on its own. With such premium ingredients, Executive Pastry Chef Richard Long and I are dedicated to wow-ing our guests with the undeniable range of flavour profiles it provides, while romancing the biscuits with an added dimension.”
For the first time, The Ritz-Carlton is working with GODIVA Chocolatier in a Regional Partnership Program for the Sablés Afternoon Tea. “We are extremely honoured to be collaborating with world class chefs from across the region including Hong Kong, Macau, Beijing, Shanghai Portman, Shanghai Pudong, Shenzhen and Chengdu. Teaming up with seven of The Ritz-Carlton Hotels regionally for the first time, we believe this is the start to a very fruitful relationship,” says Carmen Chiu, Marketing and Merchandising Director, Pacific Rim.
The Sablés Fine Butter Biscuits Afternoon Tea – A Journey of the Senses
The Sablés Fine Butter Biscuits Afternoon Tea – A Journey of the Senses menu was created for guests to savour the journey of traveling through their taste buds. Each biscuit from the Sablés collection is comprised of elements from the different continents, guests will be able to delight in Chef Jean Apostolou’s interpretation of his adventures.
Venture off to an unforgettable journey, visit Oceania with the Macadamia Ginger Sablé, Africa with the Ultimate Chocolate biscuit, the United States with the fabulous Pecan Chocolate Chip biscuit, Asia with the Matcha Tea and Europe with Almond Speculoos Sablé. The journey of the delectable afternoon treats are comprised of four layers, a Sablés fine butter biscuit, sponge cake, varying toppings to complement, all topped with matching garnishes to draw out the luscious flavours. Sink your teeth into the Matcha Tea Sablé, this dessert is inspired by Chef Jean’s travels to Japan, the Sablé biscuit is paired with Japanese touches, such as matcha sponge, matcha cremeux and yuzu gel, sandwiched with a light GODIVA white chocolate in between. The Almond Speculoos Sablé is a favourite – it uses European-inspired elements to concoct this lovely treat, the Sablé biscuit acts as the crispy base, topped with a moist almond sponge, garnished with creamy cheesecake and fleur de sel caramel.
Honouring GODIVA’s Belgian heritage and tradition of fine handcraftsmanship, this experiential Sablés Afternoon Tea also includes a Three-coloured chocolate verrine and Chocolate chip scones, served with a delicious GODIVA Hazelnut hot milk chocolate.
To take the afternoon tea experience to the next level, Executive Chef Peter Find of The Ritz-Carlton, Hong Kong has paired the dessert items with three delectable savoury treats. The distinct and intense flavour of black sesame and foie gras bursts through the Mini Sandwich and is soon balanced by the crisp acidity of the lemon curd, leaving a smooth and flavourful aftertaste. Mellow and airy, the slightly tangy capers cream cheese is a classic complement to home cured Scotland salmon, making every bite of Capers Bread Cube with Caviar an irresistible gem. Featuring sunflower seeds and rocket herbs, the freshly baked Waldkorn Bread with Sweetcorn and Chicken Salad is a light and refreshing afternoon treat for all health conscious gourmands. For full menu, please refer to appendix.
Sablés Fine Butter Biscuits Afternoon TeaVenue: Café 103, Level 103, The Ritz-Carlton, Hong KongTime: 3:30pm to 5:30pmDate: October 1, 2015 to November 30, 2015 Price: HK$388 per personDate: December 1, 2015 to January 1, 2016Price HK$458 per person
All prices are subject to 10% service charge. For reservations, please contact Restaurant Reservations at (852) 2263 2270 or via email [email protected].