Afternoon tea was a thoroughly fashionable affair at a VIP event organised by British Airways on the sidelines of Milan Fashion Week.
The carrier had teamed up with The Berkeley in London, to host an exclusive high tea and fashion show at a Corso Como venue in the city. The centrepiece of the event was a paper couture dress which acclaimed sculptor Zoe Bradley had designed for the airline.
Ahead of a fashion show, which showcased BA’s cabin uniforms from the 1940s to present day, suitably stylish refreshments were served to a handful of press and clients. The Berkeley’s executive pastry chef Mourad Khiat, drew inspiration for the culinary offerings from some of the most iconic British and Italian design houses.
Paying tribute to Dolce and Gabbana, the menu featured cinnamon Mary Jane shoe biscuits decorated with rose petals and sparkling sugar crystals. There was also a D&G blackcurrant bavaroise and star anise panna cotta, topped with chocolate owls.
Another tasty treat was Khiat’s chocolate covered gianduja hazelnut mousse with an edible, silver-trimmed pilot’s hat as its decoration.
“The most challenging pieces to make were the Moschino handbags.” says Khiat, “They’re made of orange Victoria sponge and encased in red chocolate. The handles were applied one-by-one and they were very delicate. The second most difficult was the Burberry trench coat, because attention to detail was very important for me. I wanted them to look as authentic as possible.”
Khiat's passion for food and fashion has culminated in a book called Prêt-à-Portea: High-Fashion Cakes & Cookies, which is available to buy from Amazon for Dh50. The glossy hardback showcases more than 20 of chef's secret recipes, baking techniques and edible designer accessories from leading labels over the past 10 years.
“I’m a big fan of fashion.” says Khiat, “It’s really fun making it into pastry and there’s a lot more variety to choose from with women’s fashion, compared to men’s.”
rduane@thenational.ae
