From July 1st to September 30th, the Marble Lounge on the first floor of Hilton Tokyo will be hosting an elegant and romantic dessert fair called "Marie Antoinette Sweets Haute Couture," themed around Marie Antoinette, Queen of France, known as the Rose of France and who continues to captivate women around the world. The price is 3,980 yen per person (4,300 yen on Saturdays, Sundays, and holidays), and will be available every day from 2:30 pm to 5:30 pm during the period.
Marie Antoinette Sweets Haute Couture Dessert Fair Starting July 1st
Inspired by Marie Antoinette, who reigned as the fashion leader of 18th century France, this fair will feature dresses and hats adorned with lace and ribbons, pastel-colored shoes and glittering jewels, and will give the impression of peeking into Marie Antoinette's dressing room. Guests can enjoy a variety of one-of-a-kind sweets dedicated to the queen.
30 types of elegant and romantic sweets
A beautiful afternoon tea stand in the shape of a classical birdcage will be used at each table, and a photogenic dessert trolley decorated to match the theme will travel around the tables to serve desserts. Also making its debut is the "Live Station," where chefs will prepare desserts according to customers' requests, serving each plate fresh.
Sweets delivered to each table from a dessert cart
Combining "haute couture," which means high-quality tailored clothing in French, the extravagant fashion of Marie Antoinette, and the luscious sound of sweets, "Marie Antoinette Sweets Haute Couture" is a new proposal to provide you with an even more exciting and photogenic experience than ever before, in a safer way, amidst this new lifestyle.
In a spacious space with an open atrium that reaches all the way up to the second floor, you can enjoy around 30 types of sweets inspired by Marie Antoinette, accompanied by an elegant pot of tea. [In cooperation with Atelier Pierrot]
Passing through the garden-style entrance of the Palace of Versailles in early summer, you will find yourself in a space reminiscent of a queen's dressing room, decorated with turquoise blue, gold, and pastel colors, elevating romantic feelings. The Marble Lounge, with its central spiral staircase and open atrium extending to the second floor, has been reconfigured from its previous 208 seats to a more spacious 160. Furthermore, birdcage-shaped afternoon tea stands have been set at all tables, creating a sense of elegance during afternoon teatime.
Hilton Tokyo Executive Pastry Chef Osamu Harita's new dessert lineup features sweet and adorable decorations centered around pink and pastel colors, as well as a refreshing lineup featuring generous amounts of fruit. Instead of self-service desserts from a buffet, guests can enjoy a new style of dessert service, with staff members serving desserts from a beautifully decorated Marie Antoinette-themed dessert cart that rotates around the tables.
※1 Queen's Rose Garden
"Queen's Rose Garden" (※1) is a fragrant shortcake finished with rose whipped cream, with strawberries, raspberries and lychee sandwiched between jasmine-scented sponge. "Chapeau Rose" (※2) is a bitter orange mousse with a jelly made from blood orange pulp simmered in pomegranate soup hidden inside. It is topped with crispy meringue to resemble the fashionable queen's hat.
※2 Chapeau Rose
"Eat a Biscuit" (※3), which resembles the frills of a dress, is a traditional French baked confectionery, Biscuit de Savoie, which is as light as a feather and topped with plenty of raspberries, instead of the kouglof which is said to have been Marie Antoinette's favorite.
※3 Eat a Biscuit
Other treats include the "Queen's Jewel Box," a lemon and chamomile tart topped with plenty of figs and blackberries, the Religieuse "La Reine MA" (※4) made with a croquant pastry containing crushed almonds, the lavender-scented black tea chocolate mousse "Le Petit Circle Royal" (※5) in a unique bag shape, as well as cool glass sweets, macarons, madeleines and more, all delivered from a trolley.
※4 La Reine MA
At the "Live Station," where the chef prepares the dessert right in front of you and serves it to you fresh, you can enjoy seven types of freshly made desserts. Enjoy desserts such as "Mille-feuille à la Versailles," a flaky pie filled with your choice of chocolate cream, caramelized walnuts, pistachios, and more; "Puy d'Amour," a classic French pastry made with pie crust filled with rich cream flavored with green anise and caramelized on the outside; and a chocolate dessert (※6) made to resemble rose petals. You can watch the chef's techniques up close as you watch your own unique dessert be made.
※5 Le Petit Sarque Royal
For drinks, we have a selection of 10 types of black tea perfect for early summer, brought to you by the luxury black tea brand Ronnefeldt. Drinks such as "Dew Drop," a Chinese green tea blend with rose petals and pineapple peel, and "Morgenthau," a popular tea with a mango and citrus scent, can be enjoyed with sweets.
※6 Rose sweets finished at the Live Station
"Marie Antoinette Sweets Haute Couture" Overview
Venue:
"Marble Lounge" (1st floor, Hilton Tokyo)
Period:
Wednesday, July 1st - Wednesday, September 30th
Opening hours:
2:30pm - 5:30pm
Price:
3,980 yen per person (4,300 yen on Saturdays, Sundays and public holidays)
*Tax and service charge not included
Reservations:
Website
https://www.hiltontokyo.jp/plans/restaurants/sweets/marble_lounge_2007
Executive Pastry Chef Harita Osamu
Executive Pastry Chef Harita Osamu
Born in 1979. After graduating from Ecole de Patisserie de Tokyo, he moved to France in 2005. After working under MOF (Meilleur Ouvrier de France) chef Eli Cazouss, he moved to Paris in 2006 to work under three-star Michelin chef Yannick Alléno at the five-star Paris hotel Le Meurice, where he was responsible for various dessert departments, before moving on to the Assiettes desserts department. During this time, he also won the Relais Desserts Charles Proust Trophy, one of France's most prestigious confectionery competitions, in 2006, and the chocolate category at the Coupe du Monde de la Pâtisserie national preliminaries in 2009. After returning to Japan, he served as head pastry chef at his family's pastry shop, Knott's Berry Farm, in Tokushima Prefecture. In January 2017, he was appointed Executive Pastry Chef at Hilton Tokyo.
New Initiatives
・We have changed from a buffet style to a dessert cart service and a chef-prepared plate service. You can enjoy desserts as many times as you like.
- The number of seats has been reduced from 208 to 160, providing ample space to maintain distance.
- Staff will be wearing masks and gloves.
- Upon entering the store, customers will be asked to use a disinfectant spray in a perfume bottle, in keeping with the Marie Antoinette theme.
Click here for company press release details
Marie Antoinette Sweets Haute Couture Dessert Fair Starting July 1stInspired by Marie Antoinette, who reigned as the fashion leader of 18th century France, this fair will feature dresses and hats adorned with lace and ribbons, pastel-colored shoes and glittering jewels, and will give the impression of peeking into Marie Antoinette's dressing room. Guests can enjoy a variety of one-of-a-kind sweets dedicated to the queen.
30 types of elegant and romantic sweetsA beautiful afternoon tea stand in the shape of a classical birdcage will be used at each table, and a photogenic dessert trolley decorated to match the theme will travel around the tables to serve desserts. Also making its debut is the "Live Station," where chefs will prepare desserts according to customers' requests, serving each plate fresh.
Sweets delivered to each table from a dessert cartCombining "haute couture," which means high-quality tailored clothing in French, the extravagant fashion of Marie Antoinette, and the luscious sound of sweets, "Marie Antoinette Sweets Haute Couture" is a new proposal to provide you with an even more exciting and photogenic experience than ever before, in a safer way, amidst this new lifestyle.
In a spacious space with an open atrium that reaches all the way up to the second floor, you can enjoy around 30 types of sweets inspired by Marie Antoinette, accompanied by an elegant pot of tea. [In cooperation with Atelier Pierrot]
Passing through the garden-style entrance of the Palace of Versailles in early summer, you will find yourself in a space reminiscent of a queen's dressing room, decorated with turquoise blue, gold, and pastel colors, elevating romantic feelings. The Marble Lounge, with its central spiral staircase and open atrium extending to the second floor, has been reconfigured from its previous 208 seats to a more spacious 160. Furthermore, birdcage-shaped afternoon tea stands have been set at all tables, creating a sense of elegance during afternoon teatime.
Hilton Tokyo Executive Pastry Chef Osamu Harita's new dessert lineup features sweet and adorable decorations centered around pink and pastel colors, as well as a refreshing lineup featuring generous amounts of fruit. Instead of self-service desserts from a buffet, guests can enjoy a new style of dessert service, with staff members serving desserts from a beautifully decorated Marie Antoinette-themed dessert cart that rotates around the tables.
※1 Queen's Rose Garden"Queen's Rose Garden" (※1) is a fragrant shortcake finished with rose whipped cream, with strawberries, raspberries and lychee sandwiched between jasmine-scented sponge. "Chapeau Rose" (※2) is a bitter orange mousse with a jelly made from blood orange pulp simmered in pomegranate soup hidden inside. It is topped with crispy meringue to resemble the fashionable queen's hat.
※2 Chapeau Rose"Eat a Biscuit" (※3), which resembles the frills of a dress, is a traditional French baked confectionery, Biscuit de Savoie, which is as light as a feather and topped with plenty of raspberries, instead of the kouglof which is said to have been Marie Antoinette's favorite.
※3 Eat a BiscuitOther treats include the "Queen's Jewel Box," a lemon and chamomile tart topped with plenty of figs and blackberries, the Religieuse "La Reine MA" (※4) made with a croquant pastry containing crushed almonds, the lavender-scented black tea chocolate mousse "Le Petit Circle Royal" (※5) in a unique bag shape, as well as cool glass sweets, macarons, madeleines and more, all delivered from a trolley.
※4 La Reine MAAt the "Live Station," where the chef prepares the dessert right in front of you and serves it to you fresh, you can enjoy seven types of freshly made desserts. Enjoy desserts such as "Mille-feuille à la Versailles," a flaky pie filled with your choice of chocolate cream, caramelized walnuts, pistachios, and more; "Puy d'Amour," a classic French pastry made with pie crust filled with rich cream flavored with green anise and caramelized on the outside; and a chocolate dessert (※6) made to resemble rose petals. You can watch the chef's techniques up close as you watch your own unique dessert be made.
※5 Le Petit Sarque RoyalFor drinks, we have a selection of 10 types of black tea perfect for early summer, brought to you by the luxury black tea brand Ronnefeldt. Drinks such as "Dew Drop," a Chinese green tea blend with rose petals and pineapple peel, and "Morgenthau," a popular tea with a mango and citrus scent, can be enjoyed with sweets.
※6 Rose sweets finished at the Live Station"Marie Antoinette Sweets Haute Couture" Overview
Venue:
"Marble Lounge" (1st floor, Hilton Tokyo)
Period:
Wednesday, July 1st - Wednesday, September 30th
Opening hours:
2:30pm - 5:30pm
Price:
3,980 yen per person (4,300 yen on Saturdays, Sundays and public holidays)
*Tax and service charge not included
Reservations:
Website
https://www.hiltontokyo.jp/plans/restaurants/sweets/marble_lounge_2007
Executive Pastry Chef Harita OsamuExecutive Pastry Chef Harita Osamu
Born in 1979. After graduating from Ecole de Patisserie de Tokyo, he moved to France in 2005. After working under MOF (Meilleur Ouvrier de France) chef Eli Cazouss, he moved to Paris in 2006 to work under three-star Michelin chef Yannick Alléno at the five-star Paris hotel Le Meurice, where he was responsible for various dessert departments, before moving on to the Assiettes desserts department. During this time, he also won the Relais Desserts Charles Proust Trophy, one of France's most prestigious confectionery competitions, in 2006, and the chocolate category at the Coupe du Monde de la Pâtisserie national preliminaries in 2009. After returning to Japan, he served as head pastry chef at his family's pastry shop, Knott's Berry Farm, in Tokushima Prefecture. In January 2017, he was appointed Executive Pastry Chef at Hilton Tokyo.
New Initiatives
・We have changed from a buffet style to a dessert cart service and a chef-prepared plate service. You can enjoy desserts as many times as you like.
- The number of seats has been reduced from 208 to 160, providing ample space to maintain distance.
- Staff will be wearing masks and gloves.
- Upon entering the store, customers will be asked to use a disinfectant spray in a perfume bottle, in keeping with the Marie Antoinette theme.
Click here for company press release details
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