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the base a cookie crust. >> apricot syrup. >> no detail too small. these bikini cookies complete with a chocolate belly button. and just as the fashion changes each season, so do the pastries. the designs can take months to concoct with a team of 14 chefs trying to keep those designs consistent. finally, it was our turn to sample. >> it's got the blueberry cake in the center with the blueberry compote. the handle goes on there just last minute with john paul gauthier we have the meringue. >> way better than jell-o. >> and booking for high tea on the weekends has sold out for the next six months but if you get in, it will cost you, roughly $75. well, high, high tea indeed. if i continue going like this, there's no way i'll fit into one of these. >> very nice. >> chef mourad so passionate he knew you would want to try one of these bikinis. have a taste. how is it?
>> wow, look at those. >> a cheesecake molded after an emiliol pucci trench coat. the base a cookie crust. >> apricot syrup. >> no detail too small. these bikini cookies complete with a chocolate belly button. and just as the fashion changes each season, so do the pastries. the designs can take months to concoct with a team of 14 chefs trying to keep those designs consistent. finally, it was our turn to sample. >> it's got the blueberry cake in the center with the blueberry compote. the handle goes on there just last minute with john paul gauthier we have the meringue. >> way better than jell-o. >> and booking for high tea on the weekends has sold out for the next six months but if you get in, it will cost you, roughly $75. well, high, high tea indeed. if i continue going like this, there's no way i'll fit into one of these. >> very nice. >> chef mourad so passionate he knew you would want to try one of these bikinis. have a taste.