Director of Public Relations
The Ritz-Carlton, Beijing
83 Jian Guo Road, China Central Place
Chaoyang District, Beijing China 100025
Tel: +86 10 5908 8951
Fax: +86 10 5908 8942 email@example.com
October 25, 2015, Beijing - The Ritz-Carlton, Beijing collaborate with GODIVA, Belgium premium chocolate brand, present “Sablés Fine Butter Biscuits Collection Chocolate Afternoon Tea” for gourmets and chocolate lovers, the delicious taste of which will introduce an honorable and unique chocolate experience.
“2015 GODIVA Sablés Fine Butter Biscuits Collection” is inspired by travel and adventure, and its exquisite package (balloons in the blue sky) is enlightened by French adventure novelist Jules Verne. Sablés vintage blue matches harmoniously with the immense sky out of the lobby’s windows. The special customized balloon-shaped tea trays filled with fourteen types of delicate Sablés fine butter biscuits inspired pastries as well as desserts, savories and drinks, bring rich sensual pleasure and a new taste experience to guests.
This pleasing and mouthwatering afternoon tea set has been jointly presented by Mr. Philippe Daue (GODIVA Chef Chocolatier – Pacific Rim & China), Mr. Kevin B. Thomson (Executive Chef of The Ritz-Carlton, Beijing) and Ms. Wendy Bai (Executive Pastry Chef of The Ritz-Carlton, Beijing). Sablé is a European shortbread cookie, the French name “Sablés” means “sands”, accurately describing its sandy texture, made with granulated sugar, flour and butter. With its crispy, tender, perfect cakery and hence dedicates the name to the distinctive crumbly texture. Based on Sablés, the three chefs specially chose high quality ingredients and chocolate to create the unique flavor. Decadent and dark chocolate is a celebration of the beauty and intensity of Africa. Macadamia nuts matching with spicy ginger transport you to cozy Oceania. Fine and smooth almond sponge cake and caramel salt have a strong European flavor. The delicate matcha tea infuses this delightful pastry with the distinctive flavors of Asia. Rich caramelized pecan nuts and chunky chocolate chips mark an ode to Americana. Through various fine ingredients, the chefs lead everyone to start a journey of sense - Europe, Asia, Africa, Oceania and Americana.
“We have developed a series of delicate and attractive desserts from Sablés Fine Butter Biscuits Collection and retained the original taste of these specially selected ingredients and given new inspiration to the exquisite desserts.” Mr. Philippe Daue (GODIVA Chef Chocolatier – Pacific Rim & China) said, “This chocolate afternoon tea set includes all the tasty biscuits of Sablés Fine Butter Biscuits Collection to bring a new taste bud experience and create a delicate balance between delicacy and attractiveness. Each biscuit is covered with a layer of the high quality Belgium chocolate and supplemented with butter flavor crispy pastries. Every mouthful is a great enjoyment. We’d like to show you Belgium tradition and exquisite handcraft of GODIVA through offering this series of this chocolate afternoon tea.”
“I am very glad to cooperate with Chef Philippe from GODIVA Chocolatier, to contribute cooking enthusiasm and creativity in the chocolate afternoon tea. In the whole process of cooperation, we combined our respective professional knowledge and cooking skills on high-quality chocolate and also enjoyed this process. I believe the new chocolate afternoon tea set can bring joy and surprise to guests and let them indulge in a romantic feeling.” Said by Mr. Kevin B. Thomson, Executive Chef of The Ritz-Carlton, Beijing.
It is worth mentioning that it’s the first time of GODIVA along with five hotels from The Ritz-Carlton at one time for joint promotion, besides The Ritz-Carlton, Beijing, the Sable chocolate afternoon tea collaboration will be available at the Portman Ritz-Carlton Shanghai, The Ritz-Carlton Pudong, Shanghai, The Ritz-Carlton Chengdu and The Ritz-Carlton Shenzhen at the same time. Chocolate lovers can enjoy this exquisite and unforgettable gourmet journey in the above Ritz-Carlton hotels in the period.
Godiva Afternoon Tea: RMB 268* per person.
*Above rates are subject to 15% service charge.
Available from October 26, 2015 to January 25, 2016, from 1:30pm to 5:30pm
For enquiries or reservations, please call 010-5908 8180
About Chef Philippe Chef Philippe Daue, born in Belgium, has taken several studies in France and Belgium. He is graduated from Hotel School “Ter Duinen” in Belgium, and then he continues to study culinary cooking in Paris, and qualifies with HACCP Certificate (UK). Before joining GODIVA, Chef Philippe has worked as Executive Pastry Chef in several leading five star hotels, such as Shangri-La Hotel, Mandarin Oriental and Hilton Hotel in many countries all over the world including India, Thailand, New Zealand, Malaysia, Indonesia, Belgium, and therefore very linguistic, able to speak fluent Dutch, English, French, Bahasa Indonesia and Thai. In 2010 to 2012, he served as Area Executive Pastry Chef in China World Hotel under the Shangri-la Hotel Group, providing exquisite pastry and bakery products to a number of hotels and respective restaurants where Philippe has accumulated extensive experiences in creating the desserts that best suits their local consumers, and delivering the prestige image to fit the market needs.
Chef Philippe joins GODIVA as Chef Chocolatier in December, 2012. He is based in Shanghai and focus primarily on the development of new chocolate and pastry products for China and the whole Pacific Rim markets.
About Kevin Thomson, Executive Chef, The Ritz-Carlton, Beijing
A British native with over 25 years of experience in culinary world, Kevin has managed the kitchens at various renowned hotels Britain, Australia, Caribbean, Singapore and China.
Not a stranger to culinary accolades, Kevin was awarded 1 Chef Hat in the Melbourne Good Food Guide in 2001, and 2 Chefs Hats the following year, and he has won 2013 ACE (award for culinary excellence) award for Marriott Asia Pacific Continent Chef of the Year, as well as 2013 Marriott Global Chef of the Year, which is a very prestigious award.
Kevin’s dedication to the culinary field is clearly seen from his vast experience. His personal strength lie in creativity and the passion to try. Chef Kevin fell under the spell of cooking from a very early age and has since honed his passion, never settling for second best. Kevin believes in taking cooking back to basics and follows his own personal mantra throughout -- "Simply Fresh," where high quality ingredients play an integral role to cooking. Chef Kevin is always "hands-on" when cooking and stands by the Irish proverb "Laughter is brightest, where the food is served best." When not in the kitchen, Kevin can be found with his wife and friends exploring some places interesting, playing pool and reading. Chef Kevin is a member at Chaine Des Rôtisseurs and Disciples D' Escoffier.