There are discoveries you simply can’t forget… Proof of it with Pascal Hainigue, Burgundy Paris pastry chef, when he discovered Hotel Burgundy lobby for the first time and when he precisely saw the works, halfway between painting and sculpture, a work by Guy de Rougemont.
A memory and a work that inspired him to imagine his first Easter creation for the Parisian hotel.
For this Easter 2018, Pascal Hainigue came up with a smooth, shinning and colorful chocolate egg.
Put on a graphic base giving pride of place to the letter B, initial of the Hotel, Pascal Hainigue’s Arty Egg is entirely made of Arriba chocolate from Ecuador (75% cocoa), with hazelnut, banana hints and some subtle citrusy flavors.
Inside this Arty Egg? Hazelnuts from Piedmont as well as caramelized almonds from Corsica accompanied by a delicate gold powder bringing – to this gourmet and sculptural work – a surprise likely to delight gourmet children and adults!
Let’s recall that Pascal Hainigue, former pastry sous-chef at Christian Lesquer’s 3 Michelin star restaurant at Georges V, joined Burgundy in February 2017 alongside Guillaume Goupil, in the kitchen of the 1 Michelin star restaurant Le Baudelaire.
You can book the egg from Monday March 26, 2018 for €95. Don’t think too much as it’s limited edition.
From 26 March 2018 to 2 April 2018
8 Rue Duphot
75001 Paris 1