Drink and Dine
Laying the table.
Afternoon tea beside the lobby, under the droplets
The Royal Tearoom
Restaurant
The afternoon tea runs in 4 movements: 5 savoury bites to start, 4 pastries to follow, scones and preserves after those, and one thing at the end called Fontainebleau, which is tonka, grapefruit and a crisp palmier.
Two of the teas are blended for this room alone, one for the morning and one for the afternoon. Behind them sit about 20 more — white, green, black, pu'erh, oolong and herbal.
The vitrine is 4 counters in one: pâtisserie, viennoiserie, Arabic sweets and chocolate, each made by a different part of the pastry kitchen.
Kismet Recommends
- Benedict Royal
- Caesar Royal
- Lobster & Caviar Roll
- Wagyu Coppa Toast
- Brioche French Toast
The kitchen
Christophe Devoille
Gault&Millau named him pastry chef of the year in 2025, and everything sweet in this building comes off his section.
Two of the teas are blended for this room alone, one for the morning and one for the afternoon.
