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The Ritz joins forces with Fabergé to offer guests an exclusive Easter experience

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Two of the world’s most iconic brands, Fabergé and The Ritz London, have joined forces to offer guests a unique experience this Easter.

From Monday, April 15 – Monday, April 22, guests will be able to enjoy an exclusive meal inside the hotel’s Michelin-starred restaurant as executive chef, John Williams MBE, has created an edible ‘Eggs Fabergé’ dish, inspired by the jewellery house’s Treillage egg pendant.

The Treillage egg pendant was born from Fabergé’s iconic Mosaic Egg of 1914. The Mosaic Egg was one of the most technically sophisticated and extraordinary of all the Fabergé Imperial Easter Eggs, and took over a year to craft. It was also the work of Fabergé’s first female designer, Alma Theresia Pihl, who was inspired by a petit point carpet she was embroidering as part of her marriage trousseau.

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To celebrate Easter, The Ritz has created a dish which closely mirrors the multi-coloured Fabergé Treillage egg pendant. Using the inside of an egg shell as a mould, the delicate dish is created using the very highest level of technical expertise. The dish features a soft-boiled quail’s egg encased in a lobster mousseline, decorated with a circular pattern of vegetable gems (including aubergine, courgette and heritage carrot) which have been set into pasta to represent the colours and quilting of the ruby, tsavorite and fire opals gemstones set into the rose gold of the Fabergé Treillage egg pendant. The edible Eggs Fabergé is served on a bed of Oscietra caviar, and finished with a langoustine à la nage sauce.

Exec chef at The Ritz with the Farberge Egg dish and the pendant it has been inspired by.

This unique Eggs Fabergé dish will be available for guests who reserve the three-course Fabergé menu in the Michelin-starred Ritz Restaurant during Easter Week. This Fabergé menu includes wine pairings expertly selected by the hotel’s Head of Wine Giovanni Ferlito and a limited-edition menu card, signed by both John Williams MBE and Sarah Fabergé.

The Fabergé menu will be available during lunch service, for a maximum of 10 guests per service (due to the complexity of the dish) and is priced at £295 per person.

An overnight residential Fabergé experience at The Ritz is also available for guests arriving between those dates, inclusive of the limited-edition Fabergé three-course menu in The Ritz Restaurant. The residential Fabergé experience starts from £1,155.00, inclusive of VAT and English Breakfast, based on two people sharing.

As part of the Easter celebrations, Fabergé will also be exhibiting both jewellery and timepieces in Long Gallery at The Ritz London. Before or after lunch, guests can visit the Fabergé pop-up salon, meet the people behind the name and discover the new collections.

Fabergé chief executive officer, Sean Gilbertson, comments: “The story began in 1885 when Emperor Alexander III gifted Empress Maria Feodorovna a Fabergé golden egg for Easter. Today Fabergé continues the art of gifting with exquisite creations inspired by its illustrious heritage.  We are delighted to see this tradition continue with a modern twist, both in the spectacular dish and menu John Williams has created and the Easter themed ‘pop up’ we are hosting over the Easter weekend.”

Executive chef at The Ritz, John Williams MBE, adds: “As a Chef, I have a passion to create dishes which are both visually beautiful as well as full of flavour. It is a huge honour for my Eggs Fabergé dish to be endorsed by Fabergé with this special partnership for Easter. I hope that our guests will enjoy the dish and it reflects the technical mastery and exceptional craftsmanship for which Fabergé is world-renowned.”

Tags : FabergeThe Ritz
Stacey Hailes

The author Stacey Hailes

Editor, Professional Jeweller

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