Quintessentially French, high tea is not a genre one typically finds in outposts of la Ville Lumière. Staying true to his french patisserie roots, Executive Chef Sylvain Harribey produces a classic continental tea experience featuring exquisite pastries and nuevell twists on savory standards.
The Sofitel Hotel New York is a sophisticated and urbane refuge just steps from the crush and frenzy of Times Square.
Quintessentially French, high tea is not a genre one typically finds in outposts of la Ville Lumière. Staying true to his french patisserie roots, Executive Chef Sylvain Harribey produces a classic continental tea experience featuring exquisite pastries and nuevell twists on savory standards.
Tea is served in the Sofitel’s art deco restaurant evocative of a belle epoque brasserie, located on street level past the hotel’s lobby. The Sofitel’s central location is within easy walking distance of Rockefeller Center, Broadway theaters, world-famous shopping, restaurants and art museums.
Executive chef Sylvain Harribey has been with Sofitel for 21 years steering an inspired but traditional course through constantly changing culinary trends. Maintaining a classical theme for afternoon tea, Sylvain’s patissieres prepare exquisite classics – the Tarte aux Framboise paired a delicate and flaky shell with a light and barely sweet patisserie creme, cradling and enhancing sweet and luscious summer raspberries. The Nutella Financier is an unexpected version of the Brittany classic, with two chewy, orange-zest-flavored disks, perfectly crisped edges held together by a layer of creamy nutella. The pineapple panna cotta was light, smooth and refreshing. Either sweet or savoury, the choux comes filled with classic pastry cream or with mushroom duxelles, maintaining a distinctly French touch.
The tea caddy featured the traditional classics as well as an earthy Japanese Sencha, herbal selections and fruit infusions for the less traditional. The Sofitel’s waitstaff is attentive but not invasive, refilling tea pots when they become tepid, but not interrupting one’s enjoyment of the ambiance and the chef’s delicacies.
The Sofitel is the perfect haven to rest one’s feet, relax and recharge before heading back into the late afternoon midtown fray.
Sofitel New York High Tea Menu
- Pineapple panna cotta, gluten free (very light and melting custard in your mouth)
- Caramel chantilly cream puff (very French authentic pastry)
- Mini berry tartlet, pastry cream (sweet dough, pastry, fresh raspberries and blueberry, apricot glaze)
- Financier with nutella (decadent almond cake with a layer of nutella, gluten free also)
- Assorted macarons (raspberry, chocolate, coffee and lemon)
- Tea selection from Harney & Sons
