Luxury Hotels


For the Sybaritic Single, dance is the ultimate expression of movement with a sweet taste he enjoys every time he stays at St. Petersburg luxury hotels. It is especially true this year, which marks the 150th anniversary of Sergei Diaghilev, the creator of the Ballets Russes and one of the most legendary figures in the history of ballet.
According to sources, the first ever Pavlova, the eponymous dessert inspired by Anna Pavlova, a principal artist of the Imperial Russian Ballet and the Ballets Russes who toured Australia in 1926, was created by Herbert “Bert” Sachse at the landmark Esplanade Hotel in Perth in 1935. The dessert was then named by the house manager, Harry Nairn, who remarked it was “as light as Pavlova”. Almost 90 years later, the dessert was reimagined and taken to haute cuisine heights by the pastry genius of Cococouture, 7,950 miles away in Pavlova’s native St. Petersburg. The Sybaritic Single certainly preferred the new version – even lighter and so much more artistic.
A mile away, Hotel Astoria impressed him with a brand new confection named in honour of Diana Vishneva, a prima ballerina of the Mariinsky Ballet. Inspired by Vishneva’s childhood memories in 2017, it instantly made headlines and still remains the favourite dessert of the grand hotel. The Sybaritic Single enjoyed the delicious lightness and freshness of yogurt mousse spheres with cranberry filling and cranberry mousse spheres with dulce de leche filling – all of that decorated with meringues and cranberries – so much, that he ordered one more as a take-away for his flight.
Pairing the dessert with the chiseled profile of Dom Pérignon 2008, with bright hints of lemon peel, white flowers, mint and white pepper, was the ultimate indulgence in the Emirates first class. At that moment of indulgence, his only wish was that more luxury hotels created ballet-inspired desserts which would be exceptionally artistic, delicious and lighter than air.