Case Studies

Leap Day, on February 29, has been a day of traditions, folklore and superstitions ever since Leap Years were first introduced by Julius Caesar over 2000 years ago.

Women Propose to Their Men, according to an old Irish legend, or possibly history, St Brigid struck a deal with St Patrick to allow women to propose to men – and not just the other way around – every four years.

This is believed to have been introduced to balance the traditional roles of men and women in a similar way to how leap day balances the calendar.

So come on Girls pop the question to your loved one, otherwise you will have to wait another 4 years!!

The Golden Cristal Ube Donut was created by Björn DelaCruz, owner of the Manila Social Club, who came up with the idea as a limited-edition special. Björn’s lavish creation proved so popular however that he has now made it a permanent fixture on the Filipino restaurant’s menu.  The donut is filled with an ube, or purple yam, mousse, flavored with Cristal Champagne to add ‘honey’ notes, and then covered in 24ct gold

 Decadent dessert: Williamsburg-based chef Björn DelaCruz, co-owner of the Manila Social Club restaurant, has created a $100 gold leaf and champagne donut, christened the Golden Cristal Ube Donut

‘The reason that gold leaf and Cristal were added was because I love all different champagnes,’ Björn told First We Feast.

‘I wanted to add something [to the menu] for the new year to celebrate how long we have been going. I didn’t know people would go and order a dozen [of these] at a time! But then again, it is New York, and there are people willing to put down [over a] grand for a dozen donuts.’

And while the initial concept of the donut was thought-up as part of a one-time special, Björn insists that using the over-the-top ingredients was never intended as a gimmick, but rather as a means of ensuring the sweet treat contained only the finest – and most unique – flavours.

‘The reason I chose Cristal over another type of champagne is because Cristal has really great honey notes which goes great with ube,’ he added to First We Feast.

The extravagant ice cream is listed as the Guinness Book of World Records’ most expensive dessert, costs a staggering $1000 and is covered in 23-carat gold leaf.

 To taste this special sundae, it must be ordered two days in advance to allow time for the rare ingredients to be flown in from around the world. 

 Marilyn Monroe and Jackie Kennedy were regular patrons while Kate Beckinsale and John Cusack continue with its fame  

The New York restaurant’s  Serendipity 3’s Golden Opulence Sundae is arguable as famous as its clientèle.

Around 50 people a year stop by to sample the unique flavour of the Opulence Sundae, often to celebrate special occasions such as anniversaries and birthdays

At The Palace Downtown Dubai, the Executive Chef Steve Deconinck has a magnificently inventive soul. The hotel itself has a Arabian-inspired lobby, complete with central water fountain and the fragrance of exotic flowers in the air.

Enjoy the Palace cappuccino, which came complete with Connoisseur’s 24-carat gold leaf (starting from £1.95 for 1 sheet) and four scrumptious, perfectly chilled macaroons.

All beverages should be served like this.

People born in the Year of the Monkey are characterised as quick-witted, curious, innovative and mischievous, but it is also believed to be one of the most unlucky years in the Chinese calendar.

The general image of people in this zodiac sign is of always being smart, clever and intelligent, especially in their career and wealth.

They are lively, flexible, quick-witted and versatile.In addition, their gentleness and honesty bring them an everlasting love life. Although they were born with enviable skills, they still have several shortcomings, such as an impetuous temper and a tendency to look down upon others.

• Strengths: sociable, innovative, enthusiastic, self-assured
• Weaknesses: suspicious, cunning, selfish, arrogant, jealous

We send our warmest congratulations to Raymond Blanc and his team at Le Manior Aux Quat Saison, one of our oldest customers of edible 23ct Gold Leaf.Voted best hotel in Britain 2016 by TripAdvisor.

Enjoy a 5 or 7 course taster menu, described as a twist of imaginative genius. Dishes using only the freshest and best quality ingredients from their two Acre Kitchen Garden with no less than 90 vegetables and 70 varieties of herbs. Choose wine from an extensive Cellar with over 1000 different wines from around the world to complement your fine dining courses.Booking for restaurant and hotel: www.belmond.com/le-manoir-aux-quat-saisons-Oxfordshire

Spoilt yourselves because you’re worth it.

This wonderful cake is made with 24 carrots and finished with 24 Karat Gold making it look like the most expensive cake in the world.

You too can impress your guests with pure 24 karat gold leaf which are available in 1,5,10 and 25 sheets booklets from Connoisseur Gold.

Prices starting from £1.95 you don’t have to be a millionaire to enjoy this luxury finish

23 carat Edible gold supplied by Connoisseur Gold coated mini samosa as amouse bouche

The concept of Ambrette was launched  in February 2010 in Margate, Kent. The menu is seasonal and features a mix of local and exotic ingredients. The cooking style is influenced by regional Indian cooking. Dev Biswal has an adventuress, artistic and open minded approach to creating dishes.

As a result, influences of other global cuisines such as French and South East Asian are reflected through the menu. The style of service is friendly and professional at the same time. The restaurant features unique foraged produce such as local sea weed and game along with traditional favourites such as lamb and chicken. Guests are treated to an array of pallet teasers and tasters throughout the meal.

DEV BISWAL

Dev was born in Orissa in Eastern India. He graduated from The Institute of Hotel Management, Catering Technology and Applied nutrition in Kolkata. Dev acquired an in depth knowledge of regional Indian cooking while working in various establishments in India. He strives to showcase the variety and complexity of regional Indian cooking in his dishes at The Ambrette.

Experience in top hotels in Dubai exposed Dev to classical French and other international cusines. He believes that food is more of an art form and a great source of an individuals expression. Dev nurtures and promotes chefs from multi cultural backgrounds