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
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.
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.
Classic favorites include Antoinette, featuring smooth earl grey tea cremeux, hazelnut feullitine with earl grey tea crumble, chocolate genoise and raspberry sphere.
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.
For more details, view the Christmas Catalogue here
This post is brought to you by Antoinette.