Afternoon tea turns autumnal

HAMBURG Anyone who wants to treat themselves to a relaxing break can look forward to culinary hours in the stylish Atrium, the lounge of The Fontenay Hotel on Hamburg's Outer Alster. This is where head patissier Marco D'Andrea is currently presenting the autumn edition of his afternoon tea, interpreting the classic tea culture in his own unique way - artistic, modern, sweet and savoury.

The four seasonally inspired editions of afternoon tea at The Fontenay always consist of savoury sandwiches and a snack, freshly baked scones with clotted cream and homemade citrus marmalade/strawberry jam as well as three artfully arranged sweet centrepieces called The Cube, The Choux and The Tarte. For the autumn edition, Marco D'Andrea and his team have combined spices such as vanilla and cinnamon, fruity accents with Altländer plum or redcurrant, as well as chocolatey and nutty notes to create exciting flavours.

"As a patissier, I go through life with my eyes wide open. I take inspiration from everyday life and special situations. New creations usually arise in my head in the same way they are ultimately presented on the plate. Together with my team, we realise our ideas in such a way that each of us can identify with them and feel comfortable," says head patissier Marco D'Andrea, describing his approach.

Here is a small excerpt from the autumn edition:

• The Cube - Inspired by a trip through London, this cube is a must-have in our collection. An airy, fresh mousse made from the finest hazelnut gianduja coats the centre of sweet and sour blackcurrant compote and hazelnut praline. The cube is coated with a mixture of dark chocolate and cassis crisps. A baked sablé with a little praline cream, pickled cassis berries and roasted hazelnuts crowns the cube. Fruity, creamy, aromatic, chocolaty and not too sweet.
• The Choux. New in our Tea Time: Here we give the classic cream puff a little upgrade. A crust, also known as craquelin, covers the hollow baked pastry with a crunchy crust. Inside, a crème made from eggnog scores with a fruity sour cherry centre. The choux is topped with a whipped cream made from Madagascar chocolate and fleur de sel. Fruity, full-bodied and lightly salted.
• The Tarte - With Altländer damsons, poppy seeds, Tahitian vanilla and cinnamon. A few pieces of plum are baked into the base in a poppy seed macaroon mixture. The plums are wrapped in a wafer-thin layer of jelly and coated in an elegant cream of white chocolate and Tahitian vanilla. Decorate with grated poppy seeds, cinnamon sprinkles and flowers. Plum cake 2.0.

A large selection of teas rounds off the afternoon tea experience. Marco D'Andrea recommends the classic Negroni as a prelude and to set the mood.

Bookable Thursday to Sunday from 2.00 - 5.00 pm, for € 79.00 per person for Afternoon Tea or € 99.00 per person for Afternoon Tea Deluxe including champagne