The Tea Lounge restaurant at Four Seasons Hotel Lion Palace St. Petersburg launches a new dessert menu created by award-winning Pastry Chef Nicolas Lambert

The Tea Lounge restaurant at Four Seasons Hotel Lion Palace St. Petersburg launches a new dessert menu created by award-winning Pastry Chef Nicolas Lambert

St. Petersburg, Russia, 2018-Dec-04 — /Travel PR News/ — The Tea Lounge restaurant, located in a bright atrium of Four Seasons Hotel Lion Palace St. Petersburg, has launched a new dessert menu created by award-winning Pastry Chef Nicolas Lambert, where he combined his famous simplicity and excellence with pure interest in local Russian products. Now six tempting desserts from Asia’s Best Pastry Chef are making a statement inside the palace’s interiors.

“First we eat with our eyes. That is why the appearance should reflect the substance. You see the raspberry and immediately decide if you want to feel this flavour,” Nicolas Lambert says. Elegant presentations of vivid honey sweetness, the marriage between hazelnut and chocolate, runny caramel charm, soft acidity of tropical fruits or mint freshness represent the multicultural experience of the Pastry Chef.

Adorable Tea Lounge desserts are aiming to be trendy. They are light and balanced, without common excessive sweetness. The traditional Russian Medovik honey cake has retained its authenticity with a new improved flavour. Intense sweetness is now gently highlighted with airy sour cream chantilly. The recipe of Nicolas Lambert’s signature raspberry dessert, invented in Hong Kong, has beautifully fallen into place with the northern berry-picking season.

“As the raspberry comes to an end, I will use another Russian berry. For me it is crucial to work with fresh local products. Later in the autumn I will go for the blackberry, it has the same shape. The dessert, of course, will be darker and made of bitter chocolate and black berries marmalade,” adds Nicolas.

He also considers the eminence of working with textures. In Lambert’s creations there are always three of them: crunchy, soft and smooth. The fragility of caramelised hazelnut peel and juiciness of a biscuit soaked in mint syrup with rum makes the whole experience a delightful indulgence for those with a sweet tooth, and such a dessert courses are never boring.

source:https://travelprnews.com/the-tea-lounge-restaurant-at-four-seasons-hotel-lion-palace-st-petersburg-launches-a-new-dessert-menu-created-by-award-winning-pastry-chef-nicolas-lambert-648559/travel-press-release/2018/12/04/