This week, I was in London for Fashion Week and treated myself to the legendary Prêt-à-Portea designer afternoon tea experience at the Berkeley Hotel which is inspired by the world of fashion. I had already done it once 6 years ago (for the previous post click here please) and was curious to see the Collins Room after it had undergone renovations.
You might be wondering what is Prèt-à-Portea exactly? It is a menu of couture cakes especially designed for the respective season gets a makeover every six months to reflect the latest catwalk trends, colours and designs. For F/W 2017-18, Head Pastry Chef Mourad Khiat has sent out a brand new collection of exquisite biscuits, bakes and fancies. It takes inspiration from an array of distinguished fashion and accessory designers, and the latest creations shown on the international fashion runways.
YOUR FASHIONISTA’S TEA INCLUDES
A delicate collection of cakes and fancies inspired by the world’s finest designers:
Gucci’s kimono, complete with a charming parasol, transformed into a pomegranate and grenadine bavarois, with cassis and apple compote topped with a crystallised edible flower and a chocolate parasol.
Balenciaga’s effortlessly luxe black-and-white flouncy dress reimagined as a moist chocolate cake, layered with white chocolate Grand Marnier mousse, crunchy ganache and a sexy orange leg.
Gianvito Rossi’s red-heeled boots, recreated as a fennel seed biscuit iced with burgundy red royal icing.
Bottega Veneta’s daring mustard-coloured suit, gracing the cakewalk as an iced speculoos chocolate biscuit.
Anya Hindmarch’s orange leather clutch as a dulce and ginger cake sandwiched within foxy orange chocolate.
Burberry’s sleek white feathered cape, recreated as a tonka bean cheesecake with cinnamon crumble base, covered with glossy white glaze and finished with a curvy white chocolate feather.
Miu Miu’s luxuriously warm coat transformed into a bûche of pistachio crémeux set on hazelnut sable and topped with waved meringue.
Christopher Kane’s ‘LBD’ taken to another level with stunning flowers and transformed into a chocolate moelleux cake with lacte café and Bailey’s cream, finished with sugar flowers.
Dolce & Gabbana’s stand-out dress, now an almond génoise complete with a mango & passion fruit insert and a cocktail caraibe mousse, topped with a rainbow of chocolate disks.
Your tea also includes a flavoursome collection of miniature savoury skewers, taster spoons, elegant canapés and tea sandwiches. To drink, choose from a large selection of loose leaf teas (I personally recommend the Ceylon & Rose tea) from the hotel’s extensive collection and treat yourself to a glass of bubbly like I did. Raise a toast in style!
Prêt-à-Portea is priced at £52.00 per person.
Champagne Prêt-à-Portea, with a glass of Laurent-Perrier, £62.00 per person.
Couture Champagne Prêt-à-Portea, with a glass of Laurent-Perrier Rosé, Bollinger Rosé or Ruinart Blanc de Blancs, £70.00 per person.
A 12.5% discretionary service charge will be added to your bill.
Call: +44 (0)20 7107 8866
THE PRET-A-PORTEA BOOK
There is also a great coffee table (I meant tea table book :-)) that I can recommend: «Prêt-à-Portea: High-Fashion Bakes and Biscuits» was published to celebrate the 10th anniversary of the Berkeley’s iconic afternoon tea with 20 recipes and baking techniques from the hotel’s Head Pastry Chef Mourad Khiat. To buy the book, click here please.
Photos: © Sandra Bauknecht
Runway Photos: Courtesy of the Brands
Photos Cover: Courtesy of the Berkeley Hotel