Festive tea at Champs Elysées Plaza
Gourmet aesthetes and lovers of rare and precious moments will delight in the latest news from Champs Elysées Plaza. At present, the palace is offering a refined snack, a delicious encounter between traditional end-of-year desserts and invigorating beverages.
Kougelhof, Pain d’épices, cakes and scones created by Carl Marletti, the new pastry chef, are incredible gustatory perfections. Jewels to the eye, revelations to the palate, these sweets have an enchanting power. The pleasure they bring distracts from the usual trivialities. The gastronome catches a glimpse of serenity and reconnects with the joys of childhood.
Dome Noir ©Jerome Sarrazin
Mr Marletti has revisited these sometimes boring recipes with genius. The gingerbread is incomparable. Its softness is a matter of course. Once in the mouth, it astonishes. The taste buds recognize the taste of chestnut honey. Gradually, the scent of spices distills and reaches the nostrils. What a delight!
This playful interlude will last until January 15, just after the Russian New Year. Don’t hesitate to come along, you’ll be seduced and… Amazed.
Lily Valley © Greg Nunez
A few questions to Carl Marletti will give you a better idea of this designer’s approach.
How do you see this collaboration with the Hôtel Champs-Elysées Plaza? Does the confidential nature of the venue inspire you to create something special?
Each time, the creative process starts with a material, a place, the creation takes place and then the magic appears, the result.
I enjoy working in osmosis with an atmosphere and bringing in something new. I’ve always done it this way, and it was the same for the Fashion desserts at Café de la Paix in 1992.
Together with Mr Marchand, the Plaza’s catering manager, we have come up with a new approach to snacking.
What does gout-te represent for you?
The image of Christmas, a gourmet, fairytale Christmas gouter. I’d like to make your eyes sparkle and your taste buds tingle.
All your pastries are succulent, but my attention was drawn to the gingerbread. It is really surprising. Could you tell me some of the ingredients in the recipe?
The base is rye flour. I also use a 4-spice mix, chestnut honey, bitter orange marmalade, and, and … Other little things …
Which holiday makes you more creative?
Undoubtedly Valentine’s Day. In fact, we’re working with Mr. Marchand to create a very special event for February 14.
You’ve always advocated a rapprochement between gastronomy and Haute-Couture. Which house inspires you more than others?
Chanel. For this woman’s genius, tenacity, elegance, …
Hôtel Champs Elysées Plaza*****, Restaurant Le Keller
35, rue de Berri, 75008 Paris
Reservations on 00 33 (0)1 53 53 20 20
Every afternoon from 3:30pm to 6:30pm.
Cette publication est également disponible en : Français (French)
