Suites and Sweets

The biggest perk of my job is that I get to attend lots of cool lunches, gatherings and soirées. Last night, for example, I went to an event at The Palace Hotel. The Dorchester Collection, a group of luxury hotels in Europe and the US, was hosting a special reception to showcase some of their glitziest suites in Milan, Beverly Hills, Paris and London. As a play on the word suite, they also highlighted the mouthwatering work of their pastry chefs.

Everything was beautiful, each creation a bite-sized edible work of art. But more than that, everything, both the savory and the sweet, was delicious.

Carrot and saffron marshmallow

Chocolate lollipops with marzipan roses from the Hotel Plaza Athènèe, Paris

Cassata siciliana from Hotel Principe di Savoia, Milan

Pumpernickel with Gruyère and salmon roe

Meringue tart with orange center from The Beverly Hills Hotel

Macarons from Le Meurice, Paris

Now if only my job only involved stuff like this. Wouldn’t that be sweet?

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