Sweet sensations and sexy shoes

WOMEN ARE KNOWN the world over for their obsession with shoes so what better to tempt them to enjoy some sweet treats than a range of fashionable footwear-style desserts. Whether you are a fashionista or foodie at heart, you won’t be able to help yourself from trying out Jimmy Choo’s iconic high heels and bags that have been transformed into edible miniature delicacies by the creative chefs at the Four Seasons Hotel Bangkok.

Until November 30, the hotel’s Lobby Lounge is serving a Jimmy Choo-themed afternoon tea with sweet treats in the shape of the season’s signature styles and in vibrant hues that radiate power, luxury and sexiness.

Inspired by the emerald suede pointy-toe Anouk pumps, chef Stephane Calvet has crafted a white chocolate shoe and sprayed it with emerald food colouring to give that glittering velvet effect. Inside the stilettos are berries that offer a delicious blast of sweet and sour.

“As a pastry chef, you should understand two groups of customers – children and women,” says Calvet. “I looked through Choo’s autumn/winter catalogue and picked the items with the greatest appeal. To craft the miniature Anouk, I made a mould that resembles the design of the stilettos and crafted it to look very close to the original product. It’s a half-mould, half-handmade finish and preparing them is a long process that involves moulding, drying, crafting and spraying. I can make only 100 miniature Anouk a week.”

Jimmy Choo’s signature leopard print handbag is the inspiration for a dark chocolate bag in a leopard design filled with kaffir lime and lemon teacake while the salmon roll stuffed with cream cheese on a bed of charcoal bread is a dead ringer for the Cayla clutch.

“The salmon is rolled to give the sense of a sleek and slender clutch bag and the salmon roe on top serve as the ornamental studs on the top closing of the clutch,” he says.

His macaroons are printed with the Jimmy Choo logo with a filling of violet flowers while the savoury seafood quiche topped with tiny shrimp tempura and chilli oil dust has no footwear fetishes but if tasty and tempting. The hotel’s signature lemon zest and plain scones are served with clotted cream and strawberry and rhubarb preserves and the last irresistible item is raspberry Romanoff with vanilla whipped cream and flaky puff. 

Jimmy Choo’s afternoon tea set for two is priced at Bt1,400 with coffee or Dilmah’s private reserved tea. For a more lively afternoon, opt for the goodies served with Louis Roederer champagne at Bt2,900 for two. 

Calvet though recommends the Darjeeling tea. 

“I’ll always opt for tea because I’m not a coffee guy so this suggestion is more a question of personal taste,” he admits. 

That said, the private reserve tea is a must-try. An eclectic collection of rare and single-origin tea, with each region producing a different taste and quality, it’s comparable to the very best wines.

The most majestic of Indian teas, Darjeeling is grown in the foothills of the Himalayas. It is composed of a leaf that is light brown, flecked with olive green. When infused, the leaf evolves into an olive infusion with coppery brown hues and a beautiful aroma. The leaves yield a golden orange liquor that offers a bright yet mellow tea, with the characteristic muscatel note. 

The Teamaker’s private reserve collection was launched here last month as part of the World Gourmet Festival. Expressed in myriad flavours, textures and colours, the teas range from the artful elegance of Ceylon Single Estate Silver Tips from Imboolpitiya Estate to the pungent, smoky Ceylon Souchong from Rilhena Estate. They are presented in an elegant collection of fine porcelain containers. 

 

 

TEA FOR TWO

>>The Jimmy Choo afternoon tea set is available from 2 to 6pm until November 30 at the Lobby Lounge of Four Seasons Hotel Bangkok. Call (02) 126 8866 extensions 1235 and 1236.