Burgundy Paris pastry chef Pascal Hainigue takes us to his chic and couture universe.
For Easter 2020, he indeed designed and created a wonderful soft and bright egg inspired by fashion brands' know-how as they surround hôtel Le Burgundy. And this year again, the chef wanted to promote chocolate through a wonderful creation.
Halfway between ornamental motif and tribute to the mural by Marco Del Re adorning the bar's ceiling, Pascal Hainigue's Easter creation is also part of an ecofriendly approach. As a matter of fact, the Oeuf Volute - it's its name - has been made of Valrhona 60% Oriado organic dark chocolate.
A little chic and tasty wonder available in limited edition and to order from April 6 to 11, 2020.
For the record, Pascal Hainigue - former Pastry sous-chef at Christian Lesquer's three-michelin-star table at Georges V - joined the Burgundy in February 2017 alongside chef Guillaume Goupil in Le Baudelaire restaurant kitchen, 1 Michelin star. Foodies are definitely in good hands!
To find out more, read the guides below:
Dates and Opening Time
From 6 April 2020 to 11 April 2020
8 Rue Duphot
75001 Paris 1
01 42 60 34 12