{"id":117617,"date":"2016-09-02T17:28:50","date_gmt":"2016-09-02T17:28:50","guid":{"rendered":"https:\/\/www.fourseasons.com\/magazine\/?p=117617"},"modified":"2017-09-12T17:50:49","modified_gmt":"2017-09-12T21:50:49","slug":"la-patisserie-jakarta-pastry-shop","status":"publish","type":"post","link":"https:\/\/www.fourseasons.com\/magazine\/taste\/la-patisserie-jakarta-pastry-shop\/","title":{"rendered":"The Sweet Side of Jakarta"},"content":{"rendered":"
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Nutmeg, clove, mace: These are the reasons that parts of the Indonesian archipelago were once known as the Spice Islands. Today, the aromatic riches continue to flavour local cuisine, including desserts, which are much more than mere postprandial afterthoughts in the land of spice.<\/p>\n

Indonesians, especially in the capital city of Jakarta, have a passion for pastries and believe that dessert is not only part of a meal, but a dish for celebration.<\/p>\n

\u201cLocal spice and tropical fruits are a powerful source of ideas,\u201d says Lorenzo Sollecito, the executive pastry chef at Four Seasons Hotel Jakarta<\/a> and the man responsible for spinning the region\u2019s abundant ingredients into the desserts that fill the glass cases at the Hotel\u2019s new La Patisserie<\/a>.<\/p>\n<\/p><\/div>\n<\/div>\n

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With specialty desserts like batik chocolate pralines, mignon patisserie and an Eternity Cake, La Patisserie at Four Seasons Hotel Jakarta offers an artistic boutique setting and a variety of decadent chocolates and pastries.<\/p>\n<\/p><\/div>\n<\/p><\/div>\n<\/p><\/div>\n