A New Creation Inspired by a Classic
“Baba au Rhum”
The original baba was introduced to France in the 18th century via Alsace and Lorraine when exiled King Stanislas Leszczyski of Poland brought back a Kugelhopf from one of his voyages, it had dried up.
Nicolas Stohrer, one of his pastry chefs solved the problem by adding Malaga wine, saffron, grapes, raisins and “crème pâtissière.”Stohrer followed Stanislas' daughter Marie Leszczyska to Versailles as her “pâtissier” in1725, after her marriage to King Louis XV.
Stohrer later founded his “patisserie” in Paris in 1730 and one of his descendants allegedly had the idea of using rum in 1835, thus creating the dessert known today as a classic.
Tamarind Chantilly, Vanilla Infused Pineapple, Black Barrel Rum
Blood Orange and Sumac Sorbet, Cranberry Confit
Cinnamon Tree Berry Meringue, Pomegranate Chantilly
Roasted Bartlett Pears, Gingerbread Biscuit
Chestnut Honey Ice Cream
FRUIT DE LA PASSION
Passion Fruit Diplomat, Star Anise Sablé
Dark Milk Chocolate Mousse, Cashew Gelato
Peanut-Infused Opalys Chocolate, Salted Caramel
Praliné, Croustillant, Hibiscus Jam
Urfa Infused Peruvian Chocolate Cacao
Chocolate Moelleux, Confit Grapefruit Sorbet
Dark Ale Bavaroise, Venezuelan Cacao Crémeux
Toasted Buckwheat Ice Cream
Pastry Chef: Ghaya F. Oliveira