For Valentine’s at Dominique Ansel Bakery London Chef Dominique has created five savouries and four sweets available for the whole month of February at his Belgravia bakery. Priced from £42 and reservations are available at 2pm and 4:15pm.
A selection of heart-shaped sandwiches are served as savouries with fillings including Smoked Salmon with Dill and Yuzu Crème Fraiche, Pepper Pastrami, Celeriac Rémoulade and Dijon Mustard and Beetroot Chutney and Sumac Breckland Egg Salad.
Sweets include Angel Wings (Mascarpone Cream, Lemon Jam, Almond Sponge), Cupid’s Arrow (Milk Chocolate Mousse, Sour Cherry and Devil’s Food Cake Sponge) and Love Heart (Coconut Ganache, Passionfruit Curd, Lavender Meringue) complete with “googly eyes”. Chef Dominique’s unique oval scones will be accompanied by heart shaped truffles; the truffles are filled with cream and strawberry jam that burst when spread onto the warm fluffy scones.
Dates: Thursday 30th January – Sunday 1st March
Times: 2 sittings at 2pm and 4:15pm
Valentine’s Day Afternoon Tea Menu
Smoked Salmon with Dill and Yuzu Crème Fraiche
Avocado with Olive Oil, Ricotta and Fresh Herbs
Pepper Pastrami, Celeriac Rémoulade and Dijon Mustard
Beetroot Chutney and Sumac Breckland Egg Salad
Smoked Turkey Coronation Chicken, Mango Chutney and Apricots
Milk Chocolate Mousse, Sour Cherry and Devil’s Food Cake Sponge (arrow, white swirl dip)
Rose and Strawberry Financier (velvet red coating, crystalised rose petal)
Mascarpone Cream, Lemon Jam, Almond Sponge (angel wings)
Coconut Ganache, Passionfruit Curd, Lavender Meringue (googly eyes)
Details: The Afternoon Tea menu with guests choice of tea alongside warm scones with clotted cream & fruit jam
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.
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, London, and a restaurant in Los Angeles with two new upcoming openings in Hong Kong and London, Chef Dominique has been responsible for creating some of the most fêted pastries in the world. These include: 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. 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.
17-21 Elizabeth St