Four Seasons Hotel Tokyo at Marunouchi Partners with Renowned Luxury Fashion Brand Jimmy Choo for a Limited-Edition Afternoon Tea
Beginning 16 March 2019, MOTIF RESTAURANT & BAR at Four Seasons Hotel Tokyo at Marunouchi will be having a special edition afternoon tea in partnership with world-renowned luxury fashion accessories brand Jimmy Choo. This is the first co-branded afternoon tea collaboration for Jimmy Choo in Japan.
MOTIF’s culinary team created imaginative confections and savoury treats inspired by Jimmy Choo’s seasonal fashion collection and signature styles including Jimmy Choo’s iconic ROMY heeled biscuits. Other Jimmy Choo signature details such as star studs, glitter and shoe illustrations are celebrated alongside a collection of thirty tea varieties and coffee.
The MOTIF Afternoon Tea Collection with Jimmy Choo will be served daily from 2:00 to 5:00 pm at MOTIF RESTAURANT & BAR from 16 March to 31 May 2019, priced at JPY 6,900* per person with a gift of Jimmy Choo L’Eau de Toilette (4.5ml)
*price includes 8% consumption tax and 15% service charge
Mini wagyu Japanese style
Prawn with grated daikon radish
Pie sandwich with anchovies and thyme
White asparagus puree
Macaron with caramel miso cream
High heeled shoe sable
White chocolate cake with mandarin orange
Lime cream tart
Red currant pâte de fruits
Milk chocolate yogurt cream
Grapefruit and wasabi sherbet
Scones with clotted cream, plain and matcha/brown sugar
For more info, head over to https://www.fourseasons.com/tokyo/
Photos courtesy of Four Seasons Tokyo.
Chocolate Afternoon Tea at Four Seasons Resort Koh Samui
The Four Seasons Resort Koh Samui recently launched a new Chocolate Afternoon Tea featuring the world’s premium chocolate – Valrhona. Executive Pastry Chef Dustin Baxter used his extensive confectionary skills to combine Valrhona with the fresh flavours of Thai fruits, grown on the island of Samui itself.
Dustin joined Four Seasons Resort Koh Samui in November 2016, from The Patina Hotel, Singapore, where he was set to open the pastry operation of the 156-room hotel, including developing and standardising recipes for the Peruvian restaurant, the gourmet cake shop, and banquet operations. Before that he was executive pastry chef at The Ritz-Carlton, Dubai Jumeirah where he was instrumental in opening a new wing adding 148 new rooms to bring the hotel’s total to 296, including a new all day dining restaurant and a beach seafood grill.
Prior to that he spent the early years of his professional career in the USA, developing his expertise and mining his creativity at two Ritz-Carlton properties. The first of these was at Sarasota, Florida, where he started as pastry cook 3 and was later promoted to pastry cook 2. He then relocated to Half Moon Bay, California, as chef de partie, soon thereafter rising to assistant pastry chef. That was followed by almost two years as pastry sous chef, at The Peninsula Chicago, including The Lobby, a Michelin Star restaurant.
“Valrhona is the top choice for pastry chefs around the world – and for good reason,” explains Chef Dustin. “This French chocolate is made with traditional techniques to preserve the original quality, lending it a distinct aroma, texture and richness.”
The Chocolate Afternoon Tea features four (4) varieties of Valrhona, each with a different tropical fruit:
- Jivara: This milky chocolate pairs beautifully with local bananas. “Thailand has more than 100 types of bananas, so the tricky part was finding the perfect match,” says Chef Dustin with a smile. Sample the well-balanced combination with Jivara milk chocolate banana crémeux.
- Dulcey. Mango and hazelnuts come together with this caramelised white chocolate for a fabulous passion cake. Mangoes are beloved in Samui; in fact, the Resort is home to a number of mango trees.
- 70% Dark. This moody variety of Valrhona is the starring ingredient in the dark chocolate, Thai basil and pomelo bar. The bitter flavour of the chocolate is offset by the refreshing citrus notes of pomelo, with Thai basil adding a touch of surprise.
- Opalys. To bring out the best of this white chocolate, Chef Dustin infuses pineapples with aged barrel rum to create the Opalys Rum Vault infused pineapple profiterole. “We use Diplomatico Reserva Exclusiva rum, one of the most-awarded rums in the world,” he says.
Along with these sweet Valrhona delights, guests can enjoy fresh scones with clotted cream and pineapple-lime jam. A selection of savoury bites also awaits, including mushroom quiche with black truffle, beef pastrami and arugula pesto spread, house-made salmon gravlax, and shrimp cocktail.
The Chocolate Afternoon Tea at Four Seasons Resort Koh Samui is available daily at KOH Thai Kitchen & Bar from 12:00 noon to 5:00 pm. Priced at THB 1,250++ per person.
For more info, head over to https://www.fourseasons.com/kohsamui/
Photos courtesy of Four Seasons Koh Samui.
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