Executive Pastry Chef Christophe Devoille has unveiled a new version of his celebrated afternoon tea at The Royal Tearoom.
If you’re looking for an excuse to slow down this weekend, The Royal Tearoom at Atlantis The Royal has a compelling one. Executive Pastry Chef Christophe Devoille has unveiled a reimagined version of his signature afternoon tea, available from Saturday, 18 April, served daily from 2pm to 5pm in the hotel’s lobby overlooking the Skyblaze Fountain.
The Signature Afternoon Tea is priced at AED 580 for two and includes 11 sweet and savoury creations, a specially crafted mocktail, unlimited hot beverages and a takeaway gift. The menu opens with a duo of tartlets, one featuring salmon, crème fraîche, fennel pollen and avocado, the other lobster, pomelo, Espelette emulsion, finger lime and Kristal caviar. These are followed by a selection of finger sandwiches, including wagyu coppa with 24-month-aged Gruyère, black truffle with confit chicken, and pickled pepper with goat cheese.
On the sweeter side, guests can expect a tart of locally sourced raspberries with citrus notes, a Hazelnut St. Honoré, a 50 per cent cocoa and Arabica tart, and a vanilla tart. Freshly baked scones arrive with clotted cream, homemade raspberry and orange marmalade, alongside a yoghurt Fontainebleau infused with tonka, grapefruit and crispy palmier as a palate cleanser. The experience closes with a handcrafted chocolate bar speckled with cocoa nibs to take home.
A tea ceremony is also part of the experience, with guests able to choose from 25 varieties of AVANTCHA tea, spanning botanical blends, ceremonial matcha and single origin rare teas. Devoille has also made a point of championing local producers throughout the menu, incorporating honey and pollen from My Farm, a sustainable agriculture venture based in the UAE, alongside locally grown raspberries.
Separate to the afternoon tea, The Royal Tearoom also operates an all-day pastry counter offering 16 homemade pastries and eight varieties of croissants, Danish and brioches, all produced by a team of 12 bakers and 50 pastry chefs working around the clock.
Devoille himself is no small name in the world of pastry. Born in Strasbourg, he trained at Michelin-starred New York institution La Côte Basque before spending more than a decade as corporate pastry chef for the Alain Ducasse Enterprise, overseeing desserts across 27 outlets worldwide. He has since opened restaurants across London, Dubai and Miami, and in 2024 and 2025 was named Pastry Chef of the Year by Gault&Millau UAE. The Royal Tearoom itself was awarded World’s Best Afternoon Tea at the LA LISTE Pastry Special Awards 2024, a title that makes the reimagined menu all the more worth trying.
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