Jumeirah Al Naseem’s Al Mandhar Lounge offered a unique and eco-conscious afternoon tea experience, featuring a collaboration between Jumeirah’s Executive Pastry Chef Julien Jacob and renowned pâtissier Philippe Rigollot.

Inspired by Jumeirah’s turtle rehabilitation project, the event aimed to raise awareness about environmental issues while delivering a luxurious dining experience. The tea stands themselves were crafted from recycled materials, weaving sustainability into the very fabric of the event.

Jacob and Rigollot took sustainability to the plate as well. The menu featured seasonal ingredients sourced from certified suppliers and minimized waste through creative reuse of ingredients. Signature desserts like Jacob’s “Marble” and Rigollot’s “Crunchy Framboise” were reimagined to showcase both culinary artistry and environmental responsibility.

Beyond the delicious treats, this afternoon tea marked a special reunion for Jacob and Rigollot, who previously worked together. Jacob expressed his gratitude for the opportunity to collaborate with his mentor on such a meaningful project. Rigollot, in turn, commended Jacob’s growth and his dedication to using his platform to advocate for sustainability.

Looking ahead, both chefs envision this collaboration as a stepping stone towards a more sustainable future for the hospitality industry. They hope to inspire others to embrace eco-conscious practices and showcase that luxury and environmental responsibility can go hand-in-hand.

      jumeirahalnaseem

      julienjacob