The journey begins with a series of savouries, each dish thoughtfully crafted to reflect the nuances of Rose Tonnerre. The Smoked Eel Rillette with Kaluga Caviar captures the fragrance’s opulent layers, while the Bluefin Tuna Nori Roll, with succulent tuna and pickled carrots, mirrors its intricate composition, balancing fresh and vibrant notes. The Hamachi and Truffle Ponzu, combining delicate hamachi with earthy truffle, is reminiscent of the fragrance’s deep, woody undertones. To complete this savoury selection, the Foie Gras Mousse with Cherry Tart offers a luxurious blend of creamy and tart flavours, evoking the perfume’s sensual richness.
The sweet creations by Chef Ming continue this aromatic journey. The Raspberry Rose Chocolate Tart embodies the romantic core of Rose Tonnerre, where velvety chocolate meets the delicate aroma of rose petals. The Madagascar Jasmine Vanilla Rose Choux, filled with fragrant Chantilly cream and almond praline, encapsulates the fragrance’s floral elegance. Les Editions de Parfums’s Bon Bon, with its passionfruit tang and luscious chocolate, along with Chef Ming’s signature Madagascar Vanilla Scones served with clotted cream and house-made strawberry marmalade, offer a delightful contrast of flavours. Finally, the Rose Berries Tahitian Vanilla Tea Cake, adorned with fresh rose petals, beautifully captures the fragrance’s floral and fruity essence.
Immerse yourself in this unique culinary experience at SKAI, where the art of perfumery meets the world of fine dining, creating an unforgettable high tea that celebrates the beauty and complexity of Rose Tonnerre.
Date: 1st Oct to 31st Oct
Time: 3pm to 5pm (Daily)
Venue: SKAI Restaurant, Level 70 of Swissôtel The Stamford
