Within the soaring, marble clad lobby of Atlantis The Royal, a hotel recently minted as one of the World’s 50 Best, the ritual of afternoon tea is undergoing a sophisticated evolution. Executive Pastry Chef Christophe Devoille has unveiled a reimagined version of his celebrated signature tea at The Royal Tearoom, an experience designed to encourage guests to linger and appreciate the intersection of culinary precision and ephemeral beauty.
The Savoury Prelude
The journey begins with a duo of delicate tartlets that set a high bar for the courses to follow. One features tender salmon paired with crème fraîche and the aromatic lift of fennel pollen and avocado. Its companion is a study in luxury, composed of succulent lobster, pomelo, and an Espelette emulsion, finished with the bright pop of finger lime and the saline elegance of Kristal caviar.
This introduction transitions into a refined selection of finger sandwiches. Chef Devoille elevates these classics through exceptional sourcing, featuring wagyu coppa paired with Gruyère aged for twenty four months, confit chicken accented by black truffle, and a bright combination of pickled pepper with goat cheese.
A Celebration of Local Provenance
Devoille’s philosophy is rooted in a deep commitment to the region’s burgeoning agricultural scene. The menu prominently showcases honey and pollen from My Farm, a sustainable UAE venture. These local treasures appear alongside raspberries grown in the Emirates, which take center stage in a vibrant seasonal tart balanced with citrus notes.
The sweet progression continues with a collection of handcrafted pastries that demonstrate Devoille’s technical mastery. Highlights include:
- The Hazelnut St Honoré: A decadent tribute to French tradition.
- The Cocoa and Arabica Tart: A robust exploration of fifty percent cocoa and deep coffee notes.
- The Vanilla Tart: A luxuriously delicate creation focusing on purity of flavor.
The Ritual of the Steep
Central to the experience is a unique tea ceremony featuring twenty five varieties of AVANTCHA tea. The selection ranges from delicate botanical blends to the highest grade of ceremonial matcha and rare single origin leaves, all sourced with a focus on sustainability.
As is quintessential to the tradition, guests enjoy freshly baked scones served with rich clotted cream and homemade marmalades of raspberry and orange. To bridge the transition between flavors, a tonka infused yoghurt Fontainebleau is served as a palate cleanser, accompanied by grapefruit and a crispy palmier.
The Pedigree of a Master
Born in Strasbourg in 1980, Chef Christophe Devoille brings a career of global prestige to Dubai. After refining his skills at the legendary New York institution La Côte Basque under Jean Jacques Rachou, he spent over a decade as the corporate pastry chef for Alain Ducasse. His resume includes leading dessert teams across twenty seven global outlets and opening iconic venues such as Wynn Palace in Macao and Annabel’s in London.
His excellence has been consistently recognized by the industry. He was named the Gault&Millau UAE Pastry Chef of the Year for both 2024 and 2025, while The Royal Tearoom itself was honored as the World’s Best Afternoon Tea at the LA LISTE Pastry Special Awards 2024.
Planning the Visit
The Signature Afternoon Tea is available daily from 2:00 pm until 5:00 pm. To ensure the experience lingers long after the final sip of tea, guests receive a parting gift of a handcrafted chocolate bar speckled with crunchy cocoa nibs.
Pricing: AED 580 for two people
Inclusions: Eleven sweet and savoury items, a signature mocktail, unlimited hot beverages, and a takeaway gift.