Dominique Ansel Bakery are launching a Mother’s Day Afternoon Tea; an elegant experience with sweet and savoury bites inspired by blooming flowers, served with Laurent Perrier, a complimentary floral and five Blueberry Honey and Matcha Passionfruit Macaron presented in Chefs Dominique’s signature yellow gift box.
The Mother’s Day Afternoon Tea is available from Thursday 28th to Sunday 31st March in two sittings (2pm and 4:15pm) and priced at £55.00 or £80 per person. The latter includes the addition of a Butter-Poached Canadian Lobster Roll and Sevruga Caviar, Buckwheat Blini and Crème Fraîche.
Seating for two from Thursday 28th – Sunday 31st March at 2pm and 4:15pm
Steak Tartare, Créme Fraîche and Red Radish on Brioche Toast
Cornish Crab Salad with Apple, Celery, Brioche and Baby Watercress
Smoked Salmon with Yuzu Dill Cream Cheese, Japanese Cucumber and Microbasil
Avocado and Feta Mousseline, Green Chilli and Coriander with a Squid Ink Choux
Wild Mushrooms, Confit Garlic and Pumpkin Seed on a Squid Ink Choux
A Brown Butter Financier topped with Strawberry Jam, Rose Ganache and Rose Petals
Mascarpone Mousse with Amarena Cherry Jam with Dark Chocolate Meringue “Kisses”
Vanilla Mousse with Lemon Marmalade, Cookie Crumb and Whipped Basil Ganache
A Lavender Meringue with Coconut Ganache and Passion Fruit Gelée with White Chocolate Petals
Tiers and Pricing
Details: The Afternoon Tea menu with guests choice of tea alongside warm scones with clotted cream & fruit jam with one glass of the speciality drink section.
Details: The Afternoon Tea menu with guests choice of tea alongside warm scones with clotted cream & fruit jam with one glass of the speciality drink section. Additionally Butter-poached Canadian lobster roll and a Sevruga caviar, buckwheat blini, crème fraîche.
Complimentary with both packages: Bouquet and box of five Blueberry Honey and Matcha Passionfruit Macaron
About Dominique Ansel:
James Beard Award-winning Pastry Chef, Dominique Ansel has shaken up the pastry world with innovation and creativity at the heart of his work. As Chef/Owner of eponymous bakeries in New York, Tokyo, and London, and Los Angeles, as well as his first-ever restaurant in Los Angeles opened in November 2017, Chef Dominique has been responsible for creating some of the most fêted pastries in the world, including: the Cronut® (named one of TIME Magazine’s “25 Best inventions of 2013”), The Cookie Shot, Frozen S’more, Blossoming Hot Chocolate, and many more.
For his prolific creativity, he was named the World’s Best Pastry Chef in 2017 by the World’s 50 Best Restaurants awards. Food & Wine has called him a “Culinary Van Gogh” while the New York Post coined him “the Willy Wonka of New York.” He was also named Business Insider’s “Most Innovative People Under 40,” one of Crain’s “40 under 40,” and was bestowed the prestigious l’Ordre du Mérite Agricole, France’s second highest honour. Prior to opening his own shop, Dominique served as the Executive Pastry Chef for restaurant Daniel in New York, when the team earned its coveted third Michelin star and a four-star review from The New York Times. He opened his first shop in New York’s Soho neighbourhood in 2011 with just four employees.
Dominique Ansel Bakery London Address:
17-21 Elizabeth St