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GARCON 2/2010 /06-21
Galeries Lafayette Berlin - "PRINCE DE PARIS" 2011/02/07
Prince de Paris – a heavenly ham
“Prince de Paris”, the delicious and very exclusive ham from Paris, is now available in Berlin. This mouth-watering ham can be found in the gourmet section of the Galeries Lafayette.
Its taste is a special treat for the palate, due to its all-natual, preservative free preparation. It also contains no ham nitrite salt, which makes eating an unforgettable gourmet experience.
We wish you un bon appétit
Berlin celebrates the “Jour du Macaron” 2011 2011/03/17
Berlin
After last years’ huge success, the Galeries Lafayette Berlin will be celebrating the “Jour du Macaron” for a second straight year. Together with the gourmet chefs of Galeries Lafayette Berlin, Hôtel Concorde Berlin and the patisserie “werkstatt der süße", the celebration will be held in Berlin on March 18/19 with special guests French pastry chefs Franck Deville and Frédéric Cassel. The Hotel Concorde Berlin carries out the “Jour du Macaron” on March 19-20 from
3-6 pm with a French Tea Time which will include three Macarons from the hotel’s own patisserie and a pot of tea of choice. The Tea Time is 12.50 Euro per person, of which 3 Euro will be donated to the “Arche”, a Christian Child and Youth Association. Also the patisserie “werkstatt der süße" in Prenzlauer Berg takes its customers to the world of dainties, offering the art of high-class pastry shaped by a long history of experience. In celebration of the “Jour du Macarons” the “werkstatt der süße” (Husemannstraße 25, 10435 Berlin) will also donate a portion of the proceeds on its sold Macarons to “Arche”. On the International Day of Macarons, Franck Deville is presenting in Lafayette Gourmet two new delectable Macarons: an orange Macaron with chestnut and Hokkaido pumpkin (fruity and gentle, a generous Macaron for your aperitif) and a brown Macaron with cep mushroom. The celebration around the Macarons, which heralds the beginning of spring while also serving a charitable cause, has taken place all over France for the past six years. This typical French initiative was brought to life by Pierre Hermé of the Association Relais Desserts, the elite of French pastry chefs.