Ever eaten a dessert so good you wished it could be your main course? Ever wanted to skip straight from soup to that irresistible chocolate mousse? Now you can. On October 17, the Palácio Estoril Hotel invites guests to indulge in Bubbles & Desserts, a haute pâtisserie dinner designed for true dessert lovers — where every course is a sweet creation. Led by chef Michael Rocha and his pastry team, the evening is a tribute to the art of fine pâtisserie, perfectly paired with sparkling wines from Freixenet.
The experience begins at 19.30 with a welcome cocktail (Freixenet Rosés), followed by an amuse-bouche of chestnut cream with crème fraîche, blinis with marinated salmon and Royal Baeri caviar, and rabbit escabeche with smoked rabanada, paired with Freixenet Elyssia Pinot Noir Cava.
Next comes celery foam with coffee mousse and pineapple, matched with Freixenet Prosecco DOC; then quince with white chocolate, gold and basil oil, paired with Freixenet Reserva Real Cava Brut. A pistachio pithivier with Granny Smith apple and lemon tree essence follows, served alongside Freixenet Elyssia Grand Cuvée Cava.
And because no dessert dinner would be complete without an encore, the grand finale is a croissant and brioche pudding with mascarpone and truffle foam, paired with Segura Viudas Brut Reserva Cava. A petit fours selection rounds off the evening – featuring Maria biscuit filled with milk chocolate and coffee ganache, white chocolate and olive oil truffle, and a ruby chocolate and hibiscus madeleine – once again accompanied by Segura Viudas Brut Reserva Cava.
The experience costs €85 per person, with reservations available via phone or email through the hotel.
Palácio Estoril Hotel. 17 Oct, 19.30. €85