Serving breakfast and an all-day menu, with the option to grab-and-go, savor a sweet moment at the patisserie and lobby lounge – Bijou – meaning jewel in French. Sofitel Dubai The Obelisk’s Executive Pastry Chef, Romain Castet offers a variety of sweet temptations to enjoy in-house and for takeaway.
The menu at Bijou includes a variety of indulgences, from playfully delicate pastries and sweets such as classic éclairs, lemon tart and Chef Romain’s signature cannelés Bordelais in a variety of different flavors including vanilla, pistachio, chocolate and lemon.
One of the main highlights at Bijou is Le Goûter – Sofitel’s signature French afternoon tea. It is a unique combination of flavors served in a sophisticated jewelry box, unlocked with a special key.
Daily: 8 AM to 8 PM
Le Goȗter (Afternoon Tea): 02:00 PM to 06:00 PM
L’Apéro Chic (Happy Hour): 05:00 PM – 07:00 PM
Located in the heart of the hotel lobby, with bold geometric forms visible on the ceiling, an ivory color palette, curving furniture and smooth polished surfaces, the art deco theme is prominent in Bijou Patisserie. The marble counter brimming with an array of delicate pastries and other delicious treats truly takes center stage, making Bijou the jewel of the hotel and guests’ daily indulgence.
While savoring Sofitel’s trendy happy hour L’Apéro Chic at Bijou, our guests will also enjoy a daily candle ritual. Taking place every day at sunset in every Sofitel Hotel & Resort around the world, the candle ritual marks the transition from day to night, shifting from bright daylight to a cozy and intimate ambiance around the hotel. To complement the design and atmosphere of Sofitel Dubai The Obelisk, the hotel Ambassadors dress in beautiful clothing inspired by Ancient Egypt and enchant guests with a serene dance while lighting up the lobby.
The Executive Pastry Chef at Sofitel Dubai The Obelisk, Chef Romain Castet started his career as an apprentice working as a Pastry Chef de Partie at Lenôtre, a renowned luxury patisserie in Paris. In addition to becoming an Executive Pastry Chef at the age of twenty-nine, Romain’s career highlights include working alongside celebrity chefs such as Philippe Joannes, Jean Christophe Jeanson and Amaury Guichon.