In this age where chefs can create magic with desserts (such as the stunning chocolate sculpture below), a company which serves as home to some of the world's finest chefs and confectioners, the Ritz-Carlton is going back to basics.
The new Ritz-Carlton Redefined Classic Dessert menus will feature the kinds of desserts we all crave, including:
- Bread & Butter Pudding
- Carrot Cake
- Creme Brulee
- Double Fudge Chocolate Cake
- Fresh Fruit Tart
- Ice Cream Sundae
- Key Lime Pie
- Molten Chocolate Cake
- New York Cheesecake
- Plum Tart
- Strawberry Shortcake (above)
- Tarte Tatin
They are indeed artists, as exemplified by this chocolate sculpture which was handmade by Sebastien Thieffine, Executive Pastry Chef from the Naples, Florida Ritz-Carlton. We spoke briefly with Thieffine, who has a charming French accent, about the piece.
Luxist: How on Earth did you create this?
Sebastien Thieffine: Well, we wanted a "chef display," so I incorporated copper pans, cocoa beans ...
L: But those copper pans are chocolate, right?
ST: They are chocolate, and I applied a copper powder on them.
L: Are they still edible?
ST: They are. Would you like to try it?
Thieffine then handed us a wooden spoon which appeared to be dipped in chocolate. We shyly tasted the chocolate, and he said "No, you have to crack it." We bit down and found the spoon was not wooden at all, but entirely comprised of delicious, bitter chocolate. A pleasant surprise!
ST: You just ate a spatula.
L: That's delicious! How did you come up with this design?
ST: I always try to have three sections, so I have the base, the center, and the top -- very light. You don't want to have heaviness everywhere. I incorporated cocoa pans, an old jam maker, the flowers. You can look at it from both sides.
L: Did you study sculpture or art history?
L: So, this is just something you can do?
ST: There have been a lot of tries. A lot of breaking.
The Ritz-Carlton Redefined Classic Desserts arrived at domestic properties on January 22, 2010, along with a selection of warm winter and cool champagne cocktails. In addition to savoring the delicious fare, guests will also now have the option to take home a book of the recipes for all of the above dessert dishes; the same recipes as those used in the Ritz-Carlton kitchens, merely fleshed out to make cooking easier for chefs of all levels. Have a look at exclusive photos of some of our favorites below: