Charming us on a Saturday afternoon at Sweet Couture in Featherston Street, Wellington, was an easy task for the world renowned chef Louis Sergeant.

Surrounded by the beauty of the contemporary salon, it painted the perfect ambience to satiate the Bailliage.

Anna, Duchess of Bedford (1788-1861), is credited as the creator of teatime. She would have been delighted with the spread laid before us. The tables were lavished with tiny food platters and glasses of French bubbles to boot!  Perfect for ‘high tea’.

With lychee shots served with raspberry and lemon, confit lemon peel mousse sphere and meringue sticks served on a dark chocolate biscuit on the menu, it was no wonder one felt as if one had eaten the biscuit from Alice in Wonderland and found oneself at the Mad Hatters Tea Party!  Each dainty treat was a playground of flavour delicately designed in Chef Louis’ culinary wonderland in Wellington.

The formidable Chef Louis Sergeant joined the Chaîne in October 2015. Before opening in Featherstone Street for several years he was Head Patisserie Chef at the famed Hippopotamus Restaurant. Louis was responsible for making it a not-to-be-missed dessert destination. However he eventually followed his passion by bringing his own sweet dreams to life at Sweet Couture.

Be warned that sticking to one dainty treat is the most challenging aspect of the experience at Sweet Couture. It certainly was ours!

Jacqui Brown
Chef Rôtisseur