PRESS RELEASES
Hôtel de Crillon, A Rosewood Hotel, is launching its ‘Sweet Encounters’ workshop series this October, to unveil its latest unexpected flavours by Matthieu Carlin, Head Pastry Chef of Hotel de Crillon and his exceptional culinary guests.
September 01, 2024
During each "Sweet Encounter", Matthieu Carlin will be accompanied by an expert within their own field of the food and beverage industry, to unveil the secrets of their work. Each workshop will guide the guests through celebrating each of the experts' renowned ingredients they are famed for and explore how to incorporate these into the world of pastry. The new flavours will include tea, spices, coffee and champagne.
Each of the workshops will be held at Butterfly Pâtisserie, within Hôtel de Crillon, for a group of 12-14 guests. The masterclasses will offer the opportunity to explore the different seasonal occasions through the pastries, led by the industry professional and the hotel's resident Head Pastry Chef.
For the first masterclass of the series, Hôtel de Crillon will partner with Co-founder of French tea house L’Autree Thé, Arnaud Dhenin, to showcase the importance of tea within pastries, followed by a unique experience with Corsican citrus orchard and hotel suppliers Rondeline.
Spice sorcerer and creator of Épices Shira, Roï Hendel will also delight guests by incorporating the unusual ingredient of spice within patisserie, and Hôtel de Crillon’s resident Head Sommelier, Xavier Thuizat who was awarded Best Sommelier of France and 2024 Michelin Guide Sommelier Award will showcase the finest sweet creations paired alongside the most luxurious champagnes.
For the finale of this series, the founder of Coffee Roastery l’Arbre à Café, Hippolyte Courty will showcase how to integrate coffee into pastry, for the ultimate sweet delight.
Sweet Encounters Dates:
Thursday 3rd October, 7 pm: Pastries and teas
The importance of tea in Matthieu Carlin’s pastries, with Arnaud Dhenin, co-founder of L’Autre Thé as a guest.
Thursday 21st November, 7 pm: Pastries and citrus
Citrus or pastries? Both of course, why choose? With Mr. and Mrs. Gerandi, managers of Rondeline, a Corsican citrus orchard and hotel suppliers.
Thursday 12th December, 7 pm: Pastries and spices
Enhance pastries thanks to spices, with Roï Hendel, SHIRA spices sorcerer and spice creator.
Thursday 23rd January 2025, 7 pm: Pastries and champagne
The most wonderful, sweet creations assorted with the greatest champagnes, with Head Sommelier of Hôtel de Crillon, A Rosewood Hotel Xavier Thuizat and Meilleur Ouvrier de France, Best Sommelier of France and 2024 Michelin Guide Sommelier Award.
Thursday 13th March 2025, 7 pm: Pastries and coffee
Ways and means of integrating coffee in pastry, with Hippolyte Courty, founder of l’Arbre à Café.
All masterclasses from October 2024 to March 2025 will be €150 per person, with a premium session with Hôtel de Crillon’s Head Sommelier Xavier Thuizat for €235, available on www.rosewoodhotels.com/hotel-de-crillon
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