Hail and Farewell
21/02/2016
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Paris is famous for its love of fine cuisine, and the opening of The Peninsula Paris provided an opportunity to weave a French theme into our Peninsula in Pink Breast Cancer Awareness campaign. Florian Trento, Group Executive Chef at The Peninsula Hotels, helped each hotel to create their own unique Peninsula en Rose pastries, desserts and cocktails made with Champagne and liqueurs.
“Peninsula in Pink is an important cause, and we have received a positive response from our guests in each city. In 2014, Peninsula en Rose provides guests with a refreshing sense of what The Peninsula has to offer,” says Chef Trento. French sweet treats are a particular passion. “Pastries such as the mille feuille or the éclair are popular worldwide, but you can be extremely creative with French pastry – and the results are always gastronomically and aesthetically pleasing,” he says.
“Peninsula in Pink is an important cause, and we have received a positive response from our guests in each city. In 2014, Peninsula en Rose provides guests with a refreshing sense of what The Peninsula has to offer,” says Chef Trento. French sweet treats are a particular passion. “Pastries such as the mille feuille or the éclair are popular worldwide, but you can be extremely creative with French pastry – and the results are always gastronomically and aesthetically pleasing,” he says.
Among the signature Peninsula en Rose offerings is Chef Ludovic Douteau’s Opera in Pink cake at The Peninsula Hong Kong. “The Opera cake is very French, but I wanted to use local ingredients, such as lychees and raspberries, and replaced the buttercream with a rose petal cream, ” says Chef Ludovic
. Meanwhile, diners at The Peninsula Beijing can savour a Paris-Brest dessert by Executive Pastry Chef Olivier Paris. Inspired by a bicycle wheel, the recipe was created in 1910 to honour the famous Paris-Brest cycle race. “This dessert is traditionally filled with a praline-flavoured cream, but I reimagined it with an elegant violet cream, berry sauce, and a redcurrant jelly,” says Chef Paris.
. Meanwhile, diners at The Peninsula Beijing can savour a Paris-Brest dessert by Executive Pastry Chef Olivier Paris. Inspired by a bicycle wheel, the recipe was created in 1910 to honour the famous Paris-Brest cycle race. “This dessert is traditionally filled with a praline-flavoured cream, but I reimagined it with an elegant violet cream, berry sauce, and a redcurrant jelly,” says Chef Paris.
Cocktail connoisseurs will be delighted by The Peninsula Beijing’s refreshing Pink Long Gin, which is prepared with premium gin infused with Long Jing tea, fresh grapefruit and guava juice, a dash of lime juice and Grenadine, and is served from a Chinese teapot. Bartenders at The Peninsula Bangkok are mixing up the Pink Moon, an invigorating blend of Bacardi rum, Lychee Liquor, fresh lychee, lime and pineapple juice and Grenadine served club style from a mini glass bottle.