For generations, the simple pairing of coffee and croissants has anchored the French art of living: a quiet daily indulgence, enjoyed slowly and savoured fully. Now Sofitel is giving that ritual a luxe, in-room upgrade. Together with Nespresso, its La Haute Croissanterie collaboration pairs three signature croissants with three coffee creations, each delivered through the hotel’s “Please Disturb” experience.
The line-up spans Le Brule, a Cappuccino Mousse Brulee with a Crispy Honey Cream Croissant; L’Epice, a spicy chocolate coffee with a Coffee-Choco exotic Croissant, lifted with passion fruit and a spark of Sichuan pepper; and Le Tonique, an Iced Orange Espresso Tonic with a Paris Brest Croissant. Guests choose their pairing through room service, and a live finishing touch at the bedside brings the theatre: a bruleed sugar top, an aromatic citrus mist, or a final grating of dark chocolate and Sichuan pepper.
“The final coffee touch adds theatre and flair,” says Anne-Cecile Degenne, Sofitel’s Corporate Executive Chef, “ensuring every element feels uniquely personal.”
The limited-edition menu is available at 20 Sofitel hotels worldwide, including Sofitel Sydney Darling Harbour and Sofitel Brisbane Central, until 26 November 2026. If you can’t get to a hotel, you can recreate the first pairing at home. Le Brule’s Cappuccino Mousse Brûlée is a decaffeinated cappuccino topped with a dome of hot milk foam, caramelised until golden and finished with an almond and a light mist of orange blossom water. Here’s Nespresso’s recipe, so you can crack the top, dig in and make your own five-star morning.
INGREDIENTS
- Nespresso Aeroccino 4 milk frother
- 1 pod Amaretti Decaffeinato
- 100ml cow’s milk (1.5% fat)
- Brown sugar, to sprinkle
- 1 almond, to garnish
- Orange blossom-scented water, for spraying
- Kitchen torch
- Origin Lungo cup
INSTRUCTIONS
- Fill the Aeroccino 4 milk frother with fresh milk, close the lid, select the hot milk foam function and press start.
- Brew the Amaretti Decaffeinato into an Origin Lungo cup.
- Gently pour the hot milk foam on top, creating a nice dome with the froth.
- Sprinkle with brown sugar and carefully caramelise with a kitchen torch until golden.
- Garnish with an almond and finish with a light spray of orange blossom scented water.
- Always rinse the Aeroccino 4 with cold water before making the next recipe.
To enjoy: Use a spoon to crack the top, take the almond and dig into the cup to taste everything. Taste the layers with the spoon first, before drinking the coffee.
