The Ritz London and Fabergé crack Easter entertaining

A tribute to the Fabergé house and its spectacular imperial Mosaic Egg features in executive chef John Williams’ three-course lunch

The Ritz’s executive chef John Williams has devised the special Fabergé menu
The Ritz’s executive chef John Williams has devised the special Fabergé menu

The imperial Mosaic Egg is one of the most sophisticated bejewelled eggs that Fabergé ever created, and took over a year to perfect. This spring, Fabergé is teaming up with The Ritz London to offer a “taste” of it, courtesy of a special three-course Easter lunch (£295 a head; April 15 to 22).

The lunch, in the hotel’s Michelin-starred restaurant, was conceived by celebrated executive chef John Williams, with wine pairings selected by head sommelier Giovanni Ferlito, and is limited to 10 guests per service – thanks to the complexity of the menu’s pièce-de-résistance, Eggs Fabergé, inspired by the iconic Mosaic Egg (which today is part of the British Royal Collection) and the house’s diamond Trellis Egg created by Fabergé in 1892.

Eggs Fabergé is a concoction of soft-boiled quail’s egg in lobster mousseline ringed with “gems” of aubergine, courgette and heritage carrot and set into pasta
Eggs Fabergé is a concoction of soft-boiled quail’s egg in lobster mousseline ringed with “gems” of aubergine, courgette and heritage carrot and set into pasta

One of 50 bejewelled eggs commissioned by Russia’s imperial family, the Mosaic Egg was a gift from Tsar Nicholas II to his wife Alexandra in 1914. It was created by Alma Pihl, Fabergé’s first female designer, who based it on an embroidery motif.

The gold and platinum gem-set wonder was an astonishing technical feat, with its beautiful mosaic pattern fashioned from diamonds, rubies, emeralds, topazes, quartz, sapphires and garnets with an extra border of pearls and large diamonds alongside a moonstone gemstone finial of the Tsarina Alexandra’s initials rounding off the design. And of course, synonymous with every Fabergé egg is that element of surprise: the real Mosaic opens to reveal an ivory medallion painted with Tsar Nicholas II and Tsarina Alexandra’s five children.

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For The Ritz’s Easter lunch, preparation of the Eggs Fabergé is suitably sophisticated and complex, in tribute to the Mosaic Egg. Moulded from an eggshell, a soft-boiled quail’s egg comes delicately encased in lobster mousseline, which is ringed with “gems” of aubergine, courgette and heritage carrot and set into pasta. This fully edible jewel rests on a bed of Oscietra caviar, finished with a langoustine à la nage sauce, and comes paired with a 2010 Château de Fieuzal, from Bordeaux’s Pessac-Léognan region.

This sumptuous course is followed by two more: lamb with wild garlic, asparagus and morels, paired with a 2013 Brunello di Montalcino from Tuscany’s Il Marroneto vineyard; and a decadent hazelnut mousse with a Toscano nut brown cremeux, accompanied by a divine 2013 Tokaji Szamorodni from Hungary’s István Szepsy.

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Guests will receive a limited edition menu card signed by Williams and Sarah Fabergé, the great-granddaughter of Fabergé’s founder. Meanwhile, The Ritz will be fully on-theme: its Long Gallery will be hosting a Fabergé jewellery and timepieces exhibition where guests can begin or end their meal by perusing the latest collections – as well as discuss designing their own bespoke Fabergé gem (orders taken in Fabergé’s appointment-only salon in London).

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