9 The return of the classics and nostalgic reinvention
It’s the revival of the classics, in many industries across the world, and in desserts as well. However, there are positive sentiments as well as the naysayers creeping in.
Kempinski MOE’s Sakti believes experimenting with nostalgia doesn’t work. “We are constantly trying to be creative with our desserts; however, it is essential not to experiment too much as the guests like their favourite classic desserts as well.”
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Le Royal Meridien Abu Dhabi’s Galea also throws his lot in with the traditionalist camp.
He says: “I love the classics, vanilla ice cream with raspberry sauce, bombe Alaska, crêpe suzette and ice cream sundaes. It is important to celebrate these retro heroes — in their day they were the height of society and deserve to be showcased as either the original or in a modern interpretation.”
Waldorf Astoria’s Trilck, however, believes that there is nothing wrong with a 100-year-old recipe with merely the presentation of the dish tweaked.
She explains: “The only thing I like to change is the presentation of desserts. A black forest cake, for instance, doesn’t need to be presented in the traditional way. We keep the flavours and ingredients as they should be and present it in a modern way.
“Everyone loves to be reminded to the traditional food from his or her childhood, especially desserts. These are memories we carry with us and it is important for me to be able to create these memories in my own style.”
But it’s Six Senses Zighy Bay’s Knight-Pacheco who takes the cake in the nostalgia stakes. He says: “I always give popping candy with my pre-desserts, and the adults have more of smile on their face than the kids, because it brings them back to their childhood. Nostalgia is a great thing when eating out.”
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