Pablo Gicquel Brings Parisian Flair To Afternoon Tea At The Oberoi
Experience Pablo Gicquel’s exquisite pastries at Afternoon Tea at The Oberoi, blending French elegance with New Delhi’s vibrant setting.
Renowned Pastry Chef Pablo Gicquel Elevates Afternoon Tea At The Oberoi With French-Inspired Creations
Attending Afternoon Tea at 360° at The Oberoi, New Delhi is always an occasion, but this one was extraordinary. The celebrated French pastry maestro, Pablo Gicquel, Executive Pastry Chef at Mandarin Oriental Bangkok, brought his artistry to India through the Oberoi & Mandarin Oriental (O&MO) Alliance. His presence and his creations transformed the classic ritual into a refined performance of taste, texture, and elegance.
The moment I stepped inside 360°, it felt as though I had entered a sophisticated European salon. Golden light streamed in from the tall windows, casting a glow over polished silverware and pristine china. There was a quiet rhythm in the air—the gentle clink of cups, the rustle of linen napkins, and low murmurs of conversation—that instantly set the tone for indulgence. Soon, the aroma of teas and freshly brewed coffee mingled with the comforting scent of warm, buttery pastries, creating an atmosphere of pure anticipation.
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The afternoon began with a thoughtful selection of single-origin coffees and loose-leaf teas, each poured with graceful ceremony. These were not just beverages but a sensory prelude to the sweet symphony that was about to follow. When the pastries began to arrive at the table, it was as though a painter had revealed his palette—every creation delicate, colorful, and full of promise.
Chef Pablo Gicquel’s menu carried the essence of French pastry heritage while embracing contemporary creativity. His Rhubarb and Jasmine Tea Flan was ethereal, a fragrant blend of floral and tart notes that lingered delicately on the palate. Pistachio Cookies were simple in appearance but indulgently rich, with a nutty flavor that melted away effortlessly. The Red Berries Yoghurt Tartlet offered a perfect contrast—bright, tangy berries balanced by smooth creaminess, both refreshing and satisfying.
Two cakes soon followed, each a masterpiece in its own right. The Milk Chocolate & Pecan Nut Cake delivered familiar comfort yet with refined layers of sweetness and crunch, while the Strawberry Love Cake was a tender tribute to fruit and nostalgia, dressed in delicate presentation. Each bite revealed the precision of a chef who not only understands flavor but also the emotions that food can awaken.
No afternoon tea is complete without scones, and here they were the undeniable highlight. Warm, golden, and fragrant, the scones carried a touch of rustic charm. Served with bowls of clotted cream and jewel-toned preserves, they represented both tradition and indulgence. Breaking into one released a crumbly yet soft texture that instantly transported me to European tea rooms, yet the setting in New Delhi made it feel uniquely special.
As I savoured each creation, I reflected on Chef Pablo’s philosophy. He shared, “I take great pleasure in crafting delightful experiences for discerning guests; bringing a nostalgic taste from the cobbled streets of France to bustling cities such as Bangkok, and now New Delhi.” His words captured the essence of the afternoon: more than just a menu, it was a journey of culture, memory, and refined indulgence.
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The collaboration between The Oberoi and Mandarin Oriental stands as a testament to the power of culinary alliances. It went beyond presenting exquisite food; it was about curating an experience that celebrated the artistry of pastry, the ritual of tea, and the joy of sharing them in a beautiful setting.
Afternoon Tea at The Oberoi, elevated by Pablo Gicquel, was not merely a luxurious treat but a moment to be remembered—a balance of tradition and innovation, Parisian charm and Indian warmth. Every sip of tea, every crumb of pastry, carried with it the mark of artistry, reminding guests that dining can be a celebration of life’s most delightful pleasures.
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