Christian Dior Afternoon Tea at The Berkeley

Christian Dior Afternoon Tea at The Berkeley

To celebrate the arrival of the much anticipated Dior exhibition to London, this season’s Prêt-à-Portea at The Berkeley sees the iconic designs of the House of Dior take to the cake stand for an unprecedented solo show inspired by “Christian Dior: Designer of Dreams” at the V&A museum.

Working exclusively with Dior, this fashionista favourite adds an innovative twist to the traditional afternoon tea, and sees legendary Dior designs translated into creatively crafted cakes and patisserie.

Headlining this season’s Couture Prêt-à-Portea is the Bar Suit, synonymous with Dior since it first took to the catwalk in 1947 as part of Christian Dior’s debut collection.

Celebrated as the New Look, it becomes a rich chocolate biscuit embellished with cream royal icing.

The collection also includes a red velvet cake inspired by the Lady Dior Handbag which shot to fame in 1995 when France’s first lady, Bernadette Chirac gifted it to Princess Diana, to a bottle of Miss Dior Eau de Parfum inspired by the designer’s own sister, Catherine, reimagined as a lychee and raspberry cake glazed with shimmering pink icing, complete with signature oversized silver bow. Christian Dior’s 1954 Muguet dress, inspired and named after his favourite lily-of-the-valley blooms into a delicate pavlova topped with coconut marshmallow and a white sugar bow.

Dior’s timeless classic 1949 Miss Dior dress becomes a white velvet chocolate mousse finished with an appliquéd edible violet, while the Junon dress worn by model Theo Graham at Le Pré Catelan in Paris becomes an enticing ensemble of fromage blanc and cassis jelly encased in a scalloped edge of white chocolate, sprinkled with edible sparkle.
And finally, an edible homage in celebration of the imminent return of sling back season, Dior’s J’Adior shoe from the current collection by Maria Grazia Chiuri strides on to the cake stand as a vanilla biscuit with royal icing finished with its inscription bow in edible sugar ribbon.

The Berkeley’s pastry chef Mourad Khiat comments “It was important for me to respectfully emulate Monsieur Dior’s timeless and iconic fairy-tale gowns using ingredients that best celebrate these opulent and beautiful creations. Seeing the exquisite garments displayed in real life at the V&A really makes me appreciate the detail and precision that goes into these ingenious designs.”