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For media inquiries, please contact:

Fiona Wong
Director of Marketing Communications
The Ritz-Carlton, Hong Kong 
International Commerce Centre 
1 Austin Road West 
Kowloon 
Hong Kong 
Phone :+852 2263 2080
Fax: +852 2263 2094 
fiona.wong@ritzcarlton.com

Sylvia Lee
Public Relations Manager
The Ritz-Carlton, Hong Kong
International Commerce Centre
1 Austin Road West
Kowloon
Hong Kong
Phone :+852 2263 2360
Fax: +852 2263 2094
sylvia.lee@ritzcarlton.com

A colorful palette of desserts highlighting autumn flavors of chestnut and pear

Hong Kong, September 21, 2016 – If one had to name food items that sum up autumn, chestnut and pear would definitely top the list. With fall weather just around the corner, Café 103 will once again pamper dessert aficionados with a seasonal afternoon tea featuring Pierre Hermé Paris’ latest Hommage collection: ephemeral creations inspired by the autumn-exclusive flavors of chestnut and pear from October 1 to November 30, 2016.

Hommage is Pierre Hermé’s tribute to his mentor, Gaston Lenôtre. A moving reminiscence of a taste he continues to be profoundly in love with, the chestnut-pear ice cream has remained in his memory since adolescence. In this Hommage collection, Pierre Hermé has set out in search of that memory, reinterpreting this association of smooth, fruity flavors.

Those with a sweet tooth should not miss the opportunity to sample delicate confections freshly prepared by Pierre Hermé Paris’ Executive Pastry Chef Takuro Osawa from Japan together with Executive Pastry Chef Richard Long of The Ritz-Carlton, Hong Kong.

Guests could look forward to six exquisite pastry creations from the Hommage collection. All of the flavour and texture of a fresh pear whose contours have been delicately redesigned in Macaron Infiniment Poire by Pierre Hermé with a cream enriched by pieces of dried pear. The chestnut cream in Macaron Infiniment Marron Glacé offers a plate-pleasing contrast with peaks of sweetness of the candied chestnut pieces. Bonbon Chocolate Hommage is a playful take on flavors and textures – combining chestnut and milk chocolate in a smooth ganache with a layer of pear fruit paste. Mont-Blanc Hommage reinterprets the classic French dessert with a flavor medley of pear almond cream, meringue, chestnut Chantilly cream, and pear compote. The airy choux pastry shell is delicately filled with soft and creamy chestnut Chantilly cream, fresh pear and pear compote, making every bite of Chou Hommage as irresistible as the first. Emotion Hommage is the perfect mid-day treat with pear compote, pan-fried chestnut, soft cake and chestnut Chantilly cream beautifully arranged in one glass. For the full menu, please refer to the appendix.

PIERRE HERMÉ PARIS HOMMAGE AFTERNOON TEA

Venue:

Café 103, Level 103, The Ritz-Carlton, Hong Kong

Time:

3:30pm to 5:30pm

Date:

October 1 to November 30, 2016

Price:

HK$398 per set

All prices are subject to 10% service charge. For reservations, please contact Restaurant Reservations at (852) 2263 2270 or via email at restaurantreservation.hk@ritzcarlton.com.