Afternoon Tea — that much-loved tradition from across the Channel — gets a continental update with Chef Niko Romito and Bvlgari Hotel Paris' distinctive reimagination of the classic British Afternoon Tea. With an eye on seasonal ingredients and flavours, the experience begins with orange scones served with mascarpone, honey and jam, followed by three savoury bites including the iconic bomba with vitello tonnato, and finally a selection of five Italian pastries that changes according to the time of year. Created by Pastry Chef Guillaume Smagghe, sample sweets include Cannoncino alla Crema, Babà al Caffè, Tortina Mimosa, Cannolo Siciliano and Maritozzo alla Stracciatella. Served in The Bvlgari Lounge, it's the perfect way to cozy up cooler days, and includes a hot tea, coffee or chocolate as part of the service.
La Pasticceria - Niko Romito 宝格丽甜点系列包括 Niko Romito 大厨精心设计创作的 11 种糕点，它们目前已经在米兰、迪拜、北京、上海和巴黎的宝格丽酒店及度假村推出。所有糕点均以意大利地区的传统食谱为灵感，并采用比传统食谱更清淡的食材，以现代口味制作而成。精美可口的糕点，搭配高雅色彩的 Ginori 1735 盘子，让您可以在休息室悠然自如地品尝。在下午茶时间，我们提供精致小巧的糕点盘，可与精选午茶和美味小吃一起享受愉快宁静的下午。
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Hailing from Piedmont, this delicate puff pastry is filled with custard cream and carefully folded to obtain a uniform width that perfectly complements the sweet interior.
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A Ligurian speciality associated with International Women’s Day, wich is symbolized by the mimosa flower. Each cake is topped with cubes of cake to rasemble the gorgeous flower.
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Created in 19th century Piedmont, this dessert is named after the snowy peaks of Mont Blanc. Traditionally made with chesnut purée, this version uses natural chesnut for a lighter taste.
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The Sicilian classic, feauting a biscuit rolled into a perfect cylinder and filled with ricotta and organic pistacchio crumble.
This flourless Neapolitan classic comes from Capri. It’s made with vegetables fats and make it lighter than the traditional version.
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A traditional fruit tart with a shortbread crust, it is topped with a layer of custard and the freshest seasonal fruit.
Originating in the Sicilian capital of Palermo, the cassata cake is a favourite sweet of the region. Rich in history, flavour and aroma. It conjures the unique terroir of Sicily in every bite.
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Soaked in rum and topped with fresh cream and strawberries, this dessert was a favourite of Neapolitan aristocracy and its secret lies in the kneading and rising time of the dough.
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These smal round puff pastry choux are filled with cream and tapped with melted chocolate, a Tuscan speciality whoose name comes from the French profit meaning little gift.
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From the Italian Tyrol, or Trentino-Alto Adige region, this masterpiece layers hazelnut shortbread, raspberry preserves and sliced nuts. The shortbread is made without butter.
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One of the most popular desserts in the world, this sweet originates in Lombardy and layers delicate puff pastry with vanilla cream.
From Sunday to Thursday: 10:00 am - 12:00 am
Friday and Saturday: 10:00 am - 1:00 am
Afternoon Tea
From Thursday to Saturday from 2:30 p.m. to 5:30 p.m.
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