- Food & Drinks

The Maybourne Beverly Hills_ Prêt-à-Portea Red Carpet Collection

On the heels of awards season, Prêt-à-Portea, The Red Carpet Collection, a high fashion take on afternoon tea, comes to The Maybourne Beverly Hills from the hotel’s sister property in London.

The Red Carpet Collection is a playful collection of cakes and cookies that pay homage to iconic red carpet moments, from Björk’s famous Oscar swan dress by Marjan Pejoski to JLo’s infamous green Versace gown at the Grammys.

First up on the red carpet is Björk’s swan dress from the 2001 Oscars, transformed into a pavlova with passion fruit ganache, swan meringues, and sugar eggs.

Michelle Williams’s saffron Vera Wang gown from the 2006 Oscars is reimagined as a biscuit with lemon vanilla royal icing, evoking its flowing silhouette.

Lupita Nyong’o’s pearl-embellished Calvin Klein gown from the 2015 Oscars inspires a Vanilla St. Honoré with white chocolate pearls.

The Maybourne Beverly Hills_ Prêt-à-Portea Red Carpet Collection_Taylor Swift

Taylor Swift’s 2021 Grammys look, featuring Christian Louboutin ankle wrap sandals, is recreated as a biscuit with whipped vanilla royal pink icing.

Billy Porter’s head-turning Giles Deacon ensemble from the 2020 Oscars is transformed into coffee mousse with pecan praline, chocolate feathers, and gold dust.

Jennifer Lopez’s iconic green Versace gown from the 2000 Grammys is reimagined as coconut mousse with pineapple-lime chutney and pistachio sponge, glazed in lime, and topped with white chocolate and mango glass.

*The Maybourne Beverly Hills_ Prêt-à-Portea Red Carpet Collection_Angela Bassett*

Adding a pop of color, Angela Bassett’s Judith Leiber clutch from the 2021 Oscars appears as a black cherry sacher torte with milk chocolate crémeux and cherry praline.

Margot Robbie’s Chanel ensemble from the 2021 Oscars appears as an Earl Grey mousse éclair dipped in a silver-lustered milk chocolate glaze. Finally, Zendaya’s Valentino gown from the 2023 SAG Awards is interpreted as a strawberry mousse with a lychee gelée center on lemon shortbread, complete with hand-piped roses for the final flourish.

Served in the hotel’s Terrace Tearoom just around the corner from Rodeo Drive, guests can sip like a star at the glamorous tea experience where English garden charm meets Hollywood chic. The pastries, crafted by Executive Pastry Chef Brooke Martin, are presented on peach and white striped bone China by French porcelain brand Bernardaud. Prêt-à-Portea, The Red Carpet Collection is served every Friday through Sunday with seatings at 2 p.m. and 3 p.m.

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Michele Stueven

A native Angelena, Michele Stueven is L.A. Weekly’s Food Editor and has been a personal chef, caterer, food stylist and blogger in Los Angeles. She studied Journalism at California State University Northridge before moving on to the Associated Press and Time Inc., where she produced award-winning multimedia content across platforms. She’s a farmer’s market fixture, frequenting markets across the city, celebrating seasonal ingredients and the restaurants that serve them. When she’s not picking strawberries and tomatoes in Oxnard or fishing for lingcod off the Channel Islands, you’ll find her giving regular cooking demonstrations at the state of the art demo kitchen at Bloomingdale’s in the Westfield Century City Mall or moderating conferences on food and wellness and the future of food sustainability in Los Angeles.

For more from Michele Stueven, visit: www.laweekly.com/author/mstueven/

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