Sofitel Dubai The Obelisk - Luxury hotel - Bijou Patisserie

Bijou Patisserie

Bijou – meaning Jewel in French, this chic Patisserie is best known for serving one of the most popular Afternoon Teas in Dubai.

Le Goûter – Sofitel’s signature French afternoon tea. It is a unique combination of flavors served in a sophisticated vault, unlocked with a special key.

The menu at Bijou Patisserie includes breakfast, takeaway specials, a variety of indulgences, from playfully delicate pastries and sweets such as classic éclairs, lemon tarts, and Chef Romain’s signature cannelés Bordelais in a variety of different flavors including vanilla, pistachio, chocolate, and lemon.

 

Opening Hours

Daily: 8am to 8pm | last food order at 7:30pm, last drinks order at 7:45pm

Le Goȗter (Afternoon Tea) | 2pm to 6pm

Dress Code: Casual

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Special Offers

Awards & Accolades

– “Dubai’s Best Afternoon Tea 2023” for the second consecutive year. Awarded by Time Out Dubai Restaurant Awards 2023.
– “Dubai’s Best Afternoon Tea 2022” Awarded by Time Out Dubai Restaurant Awards 2022.
– “Highly Commended Afternoon Tea 2021” Awarded by “What’s On Dubai Awards 2021.
– Gault&Millau’s “Pastry Chef of The Year” award finalist – Chef Romain Castet.

Design and Ambience

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.

The chef

Romain Castet

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.

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