Only just unveiled, this refreshed tea time experience is sure to delight even the most discerning palates. The secret is in the subtle, unexpected blend of sweet and savory.
A sweet and savory duet that builds to a crescendo
One side is the savory ‘first course’, setting the stage for the sweetness to come; on the other, the comfort of a truly sweet indulgence. This three-part ritual pays homage to the legendary five o’clock tea at the Ritz Paris from the 1900s.
The savory selection sets the tone with three creations, including a sublime lobster roll served on French toast. The sweet-and-savory interlude features burrata atop a lemon shortbread, and a poached pear brunoise. The final, fully sweet course gives a nod to the Chef’s native Brittany in a buckwheat and kiwi baba, alongside sunflower blossom and an all-chocolate charlotte.
“I conceived this tea time as a dialogue between creativity and heritage. The first act opens the tasting with refinement, awakening the senses and preparing the palate for what follows."
Olivier Lainé
The molding of a distinctive creative style
Head Pastry Chef at the Ritz Paris since January 2026, Olivier Lainé has enjoyed a well-rounded career taking in Michelin-starred restaurants, luxury hotel kitchens, and teaching at the Ecole Ritz Escoffier. With pastries that play with flavors and textures, the Brittany-born
Chef enjoys blending French tradition with modernity.
