Christmas at Antoinette

Celebrate this yuletide season with indulgent treats from Antoinette’s Christmas Collection, crafted by Executive Chef Pang Kok Keong.

On Christmas Eve, embark on a nine-course gastronomical adventure with unique creations such as Foie Gras Lego served with tart raspberry jelly and caviar, candy pistachio, pistachio sponge and brioche toast, finished with a touch of raspberry snow and Egg & Bacon with mango and passion fruit coulis ‘yolk’, coconut foam ‘white’, candied bacon dressed with sweet olive oil and cocoa nibs

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Partying at home? Spruce up the décor with a stunning centerpiece of Chocolate Gianduja Ball Christmas Tree of almond biscuits filled with hazelnut chocolate cream, enrobed in milk chocolate.

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Satisfy the sweet tooth with Antoinette’s Christmas Cakes. Newly launched Kichijoji Souffle Roll comprises of a fragrant and soft soufflé roll wrapped around vanilla crème Chantilly infused with kirsh liquor, and fresh mango cubes, decorated with icing sugar powder “ snow” and raspberry powder.

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Classic favorites include Antoinette, featuring smooth earl grey tea cremeux, hazelnut feullitine with earl grey tea crumble, chocolate genoise and raspberry sphere.

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Black Forest fans will adore the Foret Noir, with elements of dark chocolate mousse, kirsch Chantilly, dark cherries, chocolate genoise with kirsh and brandied cherries.

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For more details, view the Christmas Catalogue here

This post is brought to you by Antoinette.

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