DUBAI, United Arab Emirates – On Saturday 5th October and Sunday 6th October, Christophe Devoille, Executive Pastry Chef at Atlantis The Royal, will join forces with acclaimed French chocolatier, Nicolas Berger for an exclusive, luxury afternoon tea experience. Hosted at The Royal Tearoom, located in the lobby of one of the World’s 50 Best Hotels, this two-day event will offer an elegant fusion of sweet and savoury treats, featuring an exceptional selection of single-origin chocolates.
Priced at AED 680 for two, the experience will begin with a delectable truffle smoked sunchoke with cocoa nib, followed by a series of gourmet savoury dishes. Highlights include foie gras torchon with black cocoa, birch syrup, and Maldon salt; wagyu beef tartare with mushroom duxelles and cocoa; Kaluga caviar paired with pickled cauliflower and dark brioche cream; and Balik smoked salmon with beetroot and trout roe. To satisfy sweet cravings, the offering continues with indulgent creations such as an old-fashioned chocolate mousse with granola, cocoa nibs and olive oil, and a stunning array of handcrafted mini cakes made with chocolate sourced from Peru, Madagascar, Cuba and Vietnam. Guests will also be able to savour toasted brioche with a delicious chocolate butter spread and cocoa nibs granita with mucilage served in a fresh cocoa pod. To add a local twist, diners will also receive a specially crafted chocolate bar featuring orange blossom and pistachio to continue the experience at home.
Berger, renowned for his close collaborations with cocoa planters from regions like Ecuador, and Madagascar, via Indonesia, Vietnam, and Cuba, is committed to ensuring the highest quality of cocoa beans and supporting sustainable sourcing practices. His attention to detail—from selecting the finest pods to overseeing perfect fermentation and natural drying—results in a luxurious range of chocolate couverture that reflects the unique terroir of each region.
Devoille is the celebrated pastry chef behind the patisserie of the world’s most ultra-luxury experiential resort, Atlantis The Royal. Born in Strasbourg, the German inflected city of France’s eastern borders, Devoille has a deep appreciation for his country’s produce, exploring wide-ranging ingredients in his desserts. Devoille cut his teeth at the Michelin star New York institution La Côte Basque, helmed by Jean-Jacques Rachou, before spending more than a decade at the side of chef Alain Ducasse, as the corporate pastry chef for the Alain Ducasse Enterprise heading up the dessert team for 27 outlets worldwide. Following four years on the pre-opening team as Executive Pasty Chef of Wynn Palace, one of the largest resorts in Macao, China, Devoille moved across the pond to head up the pastry kitchen of London’s celebrity haunt and private members club, Annabel’s, before deciding to go it alone, travelling the world as a pastry chef consultant, opening Amazónico in London and Dubai, launching Pavlova in Miami, and developing a chocolate bonbons and macarons menu for Saudi chocolatier, Aani & Dani.
Today, Devoille leads a team of 12 bakers, two Arabic chefs, and 50 pastry colleagues to oversee Atlantis The Royal’s extensive pastry offering. This includes The Royal Tearoom with Christophe Devoille’s all-day pastry counter and signature afternoon tea experience, breakfast at Gastronomy featuring over eight kinds of croissants, danish and brioches, 30 different types of bread for the resort’s 17 restaurants, as well as a vast selection of handcrafted desserts, waffles, popsicles, ice creams and sorbets for the resort’s signature restaurants.
The Christophe Devoille x Nicolas Berger afternoon tea will take place on Saturday 5th October and Sunday 6th October from 1pm – 5pm. The menu is priced at AED 680 for two.
