Created to coincide with the opening of the highly anticipated Dior exhibit at the Victoria and Albert Museum, Berkeley pastry chef Mourad Khiat has reimagined some of the brand’s most iconic pieces into sugar, flour and butter form.
Even in cookie form, fashionistas and Dior fans should be able to recognise the signature silhouette of the Bar Suit, made with a rich chocolate biscuit and cream royal icing.
The Lady Dior handbag, made famous after France’s former first lady gifted it to Princess Diana in 1995, has been recreated in red velvet cake, while Miss Dior, the brand’s popular line of perfume, is revisited as a lychee and raspberry cake glazed with shimmering pink icing.
And the Dior J’Adior slingback – a wildly popular and trendy shoe among the influencer elite – is also given homage as a vanilla cookie with royal icing.
The Berkeley’s Prêt-à-Portea-The Dior Couture collection is served in the Collins room from 1pm – 5:30pm starting at £58 (S$103) per person.
The V&A “Christian Dior: Designer of Dreams” exhibit runs until 14 July 2019.
(Related: 9 indulgent high teas in Singapore)