This year, go for a very original chocolate creation for Easter 2019. To do so, head to Westin Paris-Vendôme to discover the Easter bird designed by the hotel pastry chef Florence Lesage supervised by chef David Réal.
Let's fly to savannah with this elegant feathery toucan set on a beautiful chocolage egg and surrounded by banana flowers and a multitude of colorful flowers (including only natural food coloring, obviously!).
This creation is made of Opalys white chocolate including 33% of cocoa for the flowers and the leaves, Jivara milk chocolate including 40% of cocoa for the egg and white chocolate and dark chocolate Manjari de Madagascar including 66% of cocoa for the sublime toucan.
Surprise, inside, you'll find small praline eggs because after all, there's never too much pleasure!
In other words, a wonderfully beautiful and mouthwatering Easter bird!
To find out more, read the guides below:
From 10 April 2019 to 22 April 2019
Westin Paris Vendôme
234 Rue de Rivoli
75001 Paris 1
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