““半岛粉红丝带”是一项重要活动，一直备受全球各地半岛酒店的客人热烈支持。2014 年，“半岛法式粉红”的主题将令客人对半岛酒店呈献的特备活动感到耳目一新，总厨 Trento 表示。法国甜品有着让人热爱的特别魔力。“像千层酥饼或泡芙条等糕点在世界各地大受欢迎，但法国糕点却可让你大展创意，而创作出来的结果往往在味道和外观上令人欣喜，”他说道。
. Meanwhile, diners at The Peninsula Beijing can savour a Paris-Brest dessert by Executive Pastry Chef Olivier Paris. Inspired by a bicycle wheel, the recipe was created in 1910 to honour the famous Paris-Brest cycle race. “This dessert is traditionally filled with a praline-flavoured cream, but I reimagined it with an elegant violet cream, berry sauce, and a redcurrant jelly,” says Chef Paris.
Cocktail connoisseurs will be delighted by The Peninsula Beijing’s refreshing Pink Long Gin, which is prepared with premium gin infused with Long Jing tea, fresh grapefruit and guava juice, a dash of lime juice and Grenadine, and is served from a Chinese teapot. Bartenders at The Peninsula Bangkok are mixing up the Pink Moon, an invigorating blend of Bacardi rum, Lychee Liquor, fresh lychee, lime and pineapple juice and Grenadine served club style from a mini glass bottle.