Hotel Vier Jahreszeiten Kempinski Introduces Modern French Patisserie in its Lobby
Munich, 21th July, 2017 – Launched with a lavish lobby party on the 11th of July, a new patisserie offering has been introduced at the Hotel Vier Jahreszeiten. “Modern French Pastry by Ian Baker” brings lesser known delights of France’s sweet art to Germany. Eclairs, petit gateaux and intricate chocolates were laid out in the new glass show cabinets underneath the famous four season copula of Munich’s most beautiful living room. Every day at noon, these tempting delicacies are brought to the lobby fresh from the kitchen by Ian Baker himself and his team whilst the famous Marienplatz glockenspiel chimes.
“French Patisserie is the pinnacle in the art of baking, combining the highest quality with extraordinary creations”, explains Axel Ludwig, General Manager of the Hotel Vier Jahreszeiten Kempinski Munich. “Ian Baker manages to enthral our international guests as well as Munich’s citizens with his sweet seductions.”
Nearly every creation has a personal meaning to Ian Baker, who was awarded Patissier of the Year in 2015. The inspiration for his vivid chocolates was actually his daughter. “One day, Lucy had painted colourful little masterpieces with finger paint at nursery. It looked so intriguing, that I immediately started to experiment with food colouring in the kitchen myself. The final product are shimmering chocolates, each of which is one of a kind.”
Even the four seasons, which are not only mirrored in the hotel’s name and the lobby’s copula, are incorporated into the new concept. Contemporary classics like rhubarb tarts (spring), strawberries (summer), pear and apple (autumn) and stollen (winter) complement the French display and round off the offer. For all creations, the very best French butter and cream are used as well as regional produce.
As part of the launch, the furniture and carpets of the lobby have been replaced. The roof and copula had been painstakingly renovated last year without altering the lobby’s beloved character.
A glimpse of the new patisserie menu at the Hotel Vier Jahreszeiten Kempinski Munich:
Cake Chocolat Intensive
A mixture of rich chocolate, dried figs and apricots with Oriental spices
Caramel, chocolate and Piemont hazelnuts combined in one tartelette
Tarte au Citron
Crispy short pastry with baiser and a slightly zesty and deliciously creamy lemon filling
Afternoon Tea Minis
Little pieces of art with forest strawberries and Griottine cherries as well as a chocolate macaron with peanut butter and jam.
Yuzu Earl Grey
A colourful chocolate praline made with fragrant tea and Japanese lemon
Caramel Fleur de Sel
Two different kinds of caramel with a salty hint
About Ian Baker:
The 34-year-old Ian Baker was born and bred in Great Britain. After a few stints in London, Paris, Hong Kong and New York, he became the Executive Patissier at the Hotel Bayerischer Hof Munich in 2006. In 2011, he was appointed Executive Patissier at the Hotel Vier Jahreszeiten Munich. He was awarded ‘Patissier of the Year’ by the German gourmet publication Schlemmeratlas in 2015.
Created in 1897, Kempinski Hotels is Europe’s oldest luxury hotel group. Kempinski’s rich heritage of impeccable personal service and superb hospitality is complemented by the exclusivity and individuality of its properties. Kempinski now manages a portfolio of 76 five-star hotels and residences in 31 countries and continues to add new properties in Europe, the Middle East, Africa, Asia and The Americas. Each property reflects the strength and success of the Kempinski brand without losing sight of its heritage. The portfolio comprises historic landmark properties, award-winning urban lifestyle hotels, outstanding resorts, and prestigious residences. Each one is imbued with the quality guests have come to expect from Kempinski while embracing the cultural traditions of its location. Kempinski is a founding member of the Global Hotel Alliance (GHA), the world’s largest alliance of independent hotel brands.
www.kempinski.com/press • www.gha.com