At Le Burgundy Paris, the Easter chocolate collection is full of surprises.
The hotel’s new pastry chef Julien Chamblas has created a trio of striking chocolate eggs that come apart to reveal a delicious assortment of chocolate goodies. The traditional chocolate egg has in fact been re-imagined as a chocolate strawberry, filled with yummy truffles, bonbons and even a chocolate macaron.
Entirely made of chocolate, Chef Chamblas’ Easter creation features three pre-cut chocolate “eggs” that come apart to reveal the goodies inside. The eggs are presented on a bar of dark chocolate and Piedmont hazelnuts.
Julien Chamblas joined the luxury Hôtel Le Burgundy as pastry chef last month, replacing Stéphane Tranchet. Previously, he worked alongside renowned pastry chef Christophe Michalak at Hôtel Plaza Athénée, followed by stints at Potel & Chabot, Fauchon, and Hôtel Lutetia in Paris, as well as the Beau-Rivage Palace hotel in Lausanne.
Le Burgundy’s former pastry chef, Stéphane Tranchet, is now pastry chef at the Hôtel Georges V.
The “Easter Trio” (15cm, 400 grams) will be available on order between April 1-15, 2015.
Hôtel Le Burgundy, 6-8, rue Duphot, 75001 Paris
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Photo: © Le Burgundy