Faberge and The Ritz London offer a jeweled Easter treat
April 4, 2019: With Easter around the corner, iconic brands Fabergé and The Ritz London have launched a unique experience to ignite the senses. John Williams MBE, Executive Chef at The Ritz London, has created an edible Eggs Fabergé dish, inspired by jeweller Peter Carl Fabergé’s iconic Mosaic Egg of 1914.
The Mosaic Egg was one of the most technically sophisticated and extraordinary of all the Fabergé Imperial Easter Eggs, and took over a year to craft. It was the work of Fabergé’s first female designer, Alma Theresia Pihl, who was inspired by a petit point carpet she was embroidering as part of her marriage trousseau. Today, the Mosaic Egg is part of the British Royal Collection. The Mosaic egg pendant, which you can see in Chef William’s hand, is born from the Imperial Mosaic egg.
As inspired, Chef Williams’ luxurious Eggs Fabergé dish closely mirrors the multi-coloured Fabergé egg pendant. Using the inside of an egg shell as a mould, the delicate dish is created using a high level of technical expertise. The dish features a soft-boiled quail’s egg encased in a lobster mousseline, decorated with a circular pattern of vegetable gems (including aubergine, courgette and heritage carrot) which have been set into pasta to represent the colours and quilting of the ruby, tsavorite and fire opals gemstones set into the rose gold of the Fabergé egg pendant. The edible Eggs Fabergé is served on a bed of Oscietra caviar and finished with a langoustine à la nage sauce.
Sean Gilbertson, CEO of Fabergé, says: “The story began in 1885 when Emperor Alexander III gifted Empress Maria Feodorovna a Fabergé golden egg for Easter. Today Fabergé continues the art of gifting with exquisite creations inspired by its illustrious heritage. We are delighted to see this tradition continue with a modern twist, both in the spectacular dish and menu John Williams has created and the Easter themed ‘pop up’ we are hosting over the Easter weekend.”
The Fabergé menu will be available during lunch service between April 15 until April 22 inclusive, for a maximum of 10 guests per service (due to the complexity of the dish) and is priced at £295 per person. An overnight residential Fabergé experience at The Ritz is also available for guests arriving between April 15 to 22, 2019, inclusive of the limited-edition Fabergé three-course menu in The Ritz Restaurant.