Christian Stan, at 23 Mar. 21, in Gourmet, Hotel Restaurants, Hotels

Four Seasons Hotel George V, Paris Pastry Chef Michael Bartocetti has created an exquisite chocolate collection with playful compositions to celebrate Easter this year. The milk and dark chocolate eggs will delight the taste buds of children and adults alike with their mouth-watering flavours and textures, including smooth creamy hearts, crunchy shells, notes of toasted biscuit and hints of vanilla.

Made with 65 percent Venezuelan dark chocolate, the Chef’s beautiful gourmet Signature Egg features delicate chocolate swirls and a delicious Piedmont hazelnut praline offering sweet and fragrant undertones and subtle bitter notes. Salted butter caramel creates a smooth and delicate texture, while caramelised hazelnuts and fleur de sel add satisfying crunch.

Alongside his Signature Egg, the Chef has crafted two delectable creations perfect for families to enjoy a sweet treat at breakfast time or for afternoon tea.

The Brioche Egg has a harmonious smooth chocolate shell finished with a lustrous shimmer. Featuring generous notes of vanilla, the crunchy puff pastry has a succulent chocolate ganache heart, offering decadent, sinful bites. The smooth marble version coated with hazelnut gianduja is adorned with a delicate layer of dark chocolate and Tahitian vanilla, resulting in a veritable explosion of flavours in the mouth that will lead guests to relive the childhood joy of Easter.

Finally, the Kids’ Egg will delight young chocolate milk lovers. Sprinkled with puffed rice and grilled buckwheat or cocoa shortbread with shards of gavotte and hazelnut gianduja, the 40 percent Peruvian milk chocolate egg provides satisfying crunch. Nuggets of biscuit and moreish chunks will tantalise children’s palates.

1, 2, 3… Chocolate! Pop Up

The Hotel has created a chocolate pop up shop dedicated to Easter for children and adults to delve into the sweet world of Michael Bartocetti. Alongside his Easter Egg creations, sweet tooths will find milk chocolate flowers, macadamia pralines with Tahitian vanilla, and dark chocolate with pistachio praline and olive oil. A deliciously addictive collection of cookies is available in salted butter caramel with fleur de sel and peanut, or coated with dark chocolate. With subtle floral undertones and a creamy texture, the flan combines the intensity and delicacy of Tahitian vanilla with smoky notes of chocolate cream infused with Vietnamese black cardamom.

Finally, Michael Bartocetti has created a decadent chocolate spread specially for the Easter holidays. The spread is a nod to his little daughter Lara who on Sunday mornings always enjoys a creamy chocolate spread for breakfast. Rich and smooth, it has a crunchy macadamia nut praline that marries well with elegant, floral scents of Tahitian vanilla. Served on crispy sweet and buttery bread, this much-loved chocolate delight will take guests back to their childhood. The Chef’s “My Incredible Afternoon Tea” features a selection of pastries to share with loved ones.

The 1, 2, 3… Chocolate! pop-up is open from Thursday, April 1 to Sunday, April 5, 2021 from 10:30 am to 6:00 pm. The Signature Egg is priced at EUR 85, the Marbled Egg is priced at EUR 36, while the Brioche Egg is EUR 32.

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