Sponge cakes, ginger biscuits and macaroons are all set for the annual couture makeover inspired by the world’s top fashion designers such as Manolo Blahnik, Prada and Lanvin, as The Berkeley in Knightsbridge launches today its new Winter 2012/ 2013 Prêt-à-Portea collection. A firm date in every fashionista’s diary, Prêt-à-Portea is designed to add a creative twist to the classic elements of the traditional English afternoon tea with cakes and pastries resembling the latest catwalk designs for the style conscious. Prêt-à-Portea has become a-must visit location on the London style map.
The Berkeley Pret-a-Portea includes fashionista delectables such as Yves Saint Laurent’s “Cabas Chyc” forest green Victoria sponge cake handbag and Giambattista Valli red macaroon dress with rose ganache and lavish chocolate ruffles. With his trendsetting vision Marc Jacobs’ oversized double breasted chocolate biscuit jacket with show stopping sparkly pink icing promises to bring that all-important magic to this winter’s party season.
Prepping up for winter with a shocking pop of colour, Fendi’s maple and ginger ankle boot biscuit with yellow and black icing guarantees to lift spirits. Diane Von Furstenberg’s pink lady mousse and kalamancy cremeux topped with playful interlocking puzzles brings a hint of humor and with this season’s coveted psychedelic trend, Prada’s nougatine and beriolette mousse with geometric pattern transports us back to the seventies.
The Burberry trench is making a return on the afternoon tea stand as a layered praline, dulcey cream and chocolate mousse topped with a stylish umbrella, an accessory no one should leave the house without this fall.
Berkeley Pret-a-Portea 2012/13 Menu
Manolo Blahnik “Neurotica” pink polk a dot cake pumps with gianduja cream.
Fashionista’s favourite Yves Saint Laurent “Cabas Chyc” forest green Victoria sponge cake handbag
Sell-out Fendi maple and ginger ankle boot biscuit with yellow and black icing
Marc Jacobs double breasted chocolate biscuit blazer with show stopping sparkly pink icing
Lanvin chocolate and orange mousse topped with mouth-watering French meringue
Diane Von Furstenberg pink lady apple mousse and kalamancy cremeux topped with playful interlocking sugar puzzles.
Giambattista Valli red macaroon with rose ganache and lavish chocolate ruffles
Red-carpet favourite Prada nougatine and beriolette mousse with geometric pattern
Burberry Prorsum layered praline, dulcey cream and chocolate mousse trench coat topped with stylish violet umbrella
Prêt-à-Portea is served in The Caramel Room at The Berkeley from 1-6pm every day priced at £39 per person. (£49 including a glass of Laurent Perrier champagne, or alternatively for the fashion conscious, £55 per person including a glass of couture champagne)
To make a reservation for Prêt-à-Portea call 020 7235 6000 or visit www.the-berkeley.co.uk