Extraordinarily creative people are constantly trying to outperform themselves making amazing hotel desserts!
If you follow some of the most famous pastry chefs on Instagram, you will soon understand that there is a silent competition for the most original, the most spectacular, the most delicious dessert. Dishes that look like paintings, innovative sweet creations that imitate sculpture and mind-blowing desserts with sublime textures are filling my timeline lately. Proof that some extraordinarily creative people are constantly trying to outperform themselves!
Below we visit some of the most luxurious hotels of the world and get a glimpse of some really amazing hotel desserts:
The Peninsula Paris: The Cloud by Dominique Costa
This may be a dessert for the bucket list of every gourmet lover. Minimalistic, yet spectacular, The Cloud, made by the hotel’s pastry chef Dominique Costa is among the signature desserts served at L’Oiseau Blanc, the rooftop restaurant of The Peninsula in Paris. The flavours of the Cloud may vary since Costa is changing the taste of all desserts depending on the season.
In any case, the experience of enjoying it prompts remarkable sensations as Dominique Costa always produces dishes that are a delight to the palate and the eyes.
Ritz Paris: Τhe Marble Cake by Francois Perret
There are marble cakes and there is the Marble Cake by Francois Perret for Ritz Paris. You can tell the difference with just a look at its symmetric chocolate patterns. The cake has a heavenly taste, like all desserts created by this genius pastry chef that never ceases to amaze the gourmet scene of Paris. One can indulge in this baked miracle at the famed Salon Proust that is tucked away off the lobby, looking like an elegant library.
Le Meurice: Le Citron Jaune by Cedric Grolet
His collection of “Fruits”, desserts with outside “skins” textured to look just like real fruits and unexpected delicious fillings made of mousse or marmalades, have made Cedric Grolet, the virtuoso pastry chef of Le Meurice Hotel in Paris, a real Instagram star with 965K followers! Le Citron Jaune is one of the awarded chef’s most famous desserts and is served at the magnificent settings of Le Meurice but it can also be found at the brand new pastry boutique that has recently opened!
Cedric Grolet is also famous for his series of sweet Rubik’s Cubes. He made his first one in 2013 and since then has created a lot of eye – catching variations, all of them containing 27 individual delicious cakes!
Hôtel de Crillon, A Rosewood Hotel: L’Hematite by Pablo Gicguel
Twenty-eight year old Pablo Gicguel has been in the team of Hôtel de Crillon for only a few months but has already created some remarkable desserts to be served in the Winter Garden room of the hotel. Among his most remarkable dishes is the Hematite, a delicious chocolate sphere with a melting caramel heart and a look that resembles the actual mineral.
Four Seasons Milan: The Mandarin Cremeux by Daniele Bonzi
Daniele Bonzi is the talented young Executive Pastry Chef of Four Seasons Hotel Milano, and with his unique warm personality is also one of “little” guests’ most favourite members of the team. Daniele is also the talent behind the Four Seasons’s famous Chocolate Room, one of the Hotel’s secret places dedicated to chocolate lovers. Apart from chocolate creations, Daniele Bonzi has also made a name for himself with his Mandarin Cremeux with rosemary, pine nuts and gianduja.
RoseWood London: The Rodin – inspired pastries by Mark Perkins
Served in the elegant Mirror Room, the hotel’s afternoon tea includes a selection of mouth-watering finger sandwiches, freshly baked scones and loose leaf teas accompanied by art-inspired pastries, created by Executive Pastry Chef, Mark Perkins. This year, Perkins has adapted the concept and taken it one step further, creating an exciting series of beautifully sculptural and intricate pastries, inspired by some of Rodin’s most famous creations.
Hotel Grande Bretagne Athens: La Tong Citron by Arnaud Larher
Two years ago the multi-awarded French Pastry Chef started to collaborate with r Hotel Grande Bretagne and King George Hotel in Athens, create a menu of delicious desserts. In his new dessert menu for Summer 2018, Arnaud Larher adds La Tong Citron ( a Breton shortbread pastry with lemon cream, candied lemon zest and meringue citron) from his signature series of “sweet flip flop tarts”!
Mandarin Oriental Paris: Le Saint Honore by Adrien Bozzolo
What better than finding a modern version of the classic French dessert “The Saint Honore” at Mandarin Oriental Hotel of Paris, located in the famous Parisian street with the same name. The dessert has been reinterpreted by the pastry chef of the hotel Adrien Bozzolo and has become one of the best sellers at the Camelia Restaurant of Mandarin Oriental Paris. While the original dessert is actually a circle of puff pastry, Bozzolo, who always likes to play with the shapes of his creations, has made a triangular version adding a filling of praline cream that pleasantly surprises whoever tastes it. The most remarkable thing about it is the standing position of the dessert, a signature element of Bozzolo’s work.
Four Seasons Florence: The Acquerello
Looking like a Renaissance work of art from a museum in Florence, this dessert is a light lemon cremeux with raspberries and bavarois on a butter biscuit. It is created by Domenico di Clemente, the pastry chef of Il Palagio, the Michelin starred restaurant of the hotel. The chef is known for his ability to give a modern twist to the “classics” of the patisserie.
Mandarin Oriental New York: The Blueberry Dessert by Grant Achatz
With milk chocolate, violet and buttermilk sorbet, The Blueberry Dessert is among the spectacular dishes one can enjoy at the new The Aviary NYC that opened a few months ago at the Mandarin Oriental in New York. Perched on our 35th floor and offering a bird’s-eye view of Columbus Circle and Central Park, The Aviary NYC provides an interactive journey for guests, where inventive cocktails and small food plates complement the experience.
Baur Au Lac Zurich: The sherbets by Stefan Howells
The Baur au Lac in Zurich is an establishment steeped in 173 years of tradition, being one of the world’s oldest luxury hotels. Its Michelin starred restaurant Pavillon offers fantastic views on the surrounding park and river, inviting guests to dine in an atmosphere of class and indulge in a menu of delicious desserts created by the pastry chef Stefan Howells.
Royal Hotel, Evian: The Hot Cherry Soufflé by Stéphane Arrête
Nestled among the gorgeous mountainous surroundings of Lake Geneva, Royal Hotel of Evian Resort offers an unmatchable range of sports and wellness activities, as well as sumptuous accommodation and fine dining options. At its Michelin-starred Les Fresques restaurant, there is a vast array of delicious desserts to taste, created by Head Pastry Chef Stéphane Arrête and his team which include the must-have Morello cherry, hot soufflé!
Mandarin Oriental Macau: The Pink Bloom Cake
What a beauty! In this fashionable dusty pink hue, the Pink Bloom Cake features a lotus flower which is Macau’s national plant! It is baked to perfection using lemon sponge cake infused with earl grey mousse, and topped with lotus cream and a crunchy dough base. See more about the cakes made by Mandarin Oriental hotels here.