Butterfly Pâtisserie, Rosewood Hong Kong’s boutique sweet treat dining concept, is heading to Paris. Making its European debut, the luxury destination will find its Parisian home at Hôtel de Crillon, A Rosewood Hotel, under the helm of pastry chef Matthieu Carlin.
A variation on the Butterfly Pâtisserie dining concept from Rosewood Hong Kong, Butterfly Pâtisserie at Hôtel de Crillon, A Rosewood Hotel will present guests with the likes of éclairs, millefeuilles, flans, tartes tatin, black forest gateaux and madeleines, as well as a selection of Butterfly Pâtisserie’s own signature creations. Chef Carlin is set to revisit a whole host of French pâtisserie classics, whilst also offering his own unique takes.
Designed like a jewellery display around which guests can move, Hôtel de Crillon’s Butterfly Pâtisserie is a space which pays homage to the works of iconic artist Damien Hirst, known for his creativity and craftsmanship. Dedicated spaces in which to enjoy Butterfly Pâtisserie’s treats have been curated by interior designer Tristan Auer, a long-term collaborator of the hotel.
Butterfly Pâtisserie is accompanied by Butterfly Room, both of which have been designed by Auer. The design brings together display cases, soft lighting and a floor adorned with gold leaf pâte de verre glass, marble and wooden tiles. “Butterfly Room is a true showcase of flavours; a boudoir, a place where you want to linger and not feel guilty about enjoying a sweet treat,” explains Carlin.
