The Parisian Eye

The Berkeley’s Prêt-à-Portea honours Dior

Feb 14, 2019 | Parisian Eye

It’s not the first time I cover the Prêt-à-Portea at The Berkeley. And this season’s edition of the London must-do experience could clearly deserves a focus. To celebrate the arrival of the much anticipated Dior exhibition to London (“Christian Dior: Designer of Dreams” at the V&A museum), iconic designs of the House of Dior are 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.

Prêt-à-Portea – The Dior Couture collection launches from 13th February 2019 and served in the Collins Room at The Berkeley from 1pm – 5.30pm every day priced at £58 per person; £68 including a glass of Laurent Perrier champagne, or £74 per person including a glass of rosé champagne.

To make a reservation for Prêt-à-Portea call +44 (0)20 7107 8866 or visit The Berkeley website here.

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