In Parisian palaces and luxury hotels, Easter is a very awaited celebration: Easter egg hunt for clients’ children, Easter brunch and themed chocolate in the rooms, Easter is a moment of sharing loved by pastry chefs.
For Easter 2018, Four Seasons George V pastry chef Maxime Frédéric sees things on a grand scale by recreating the garden perfect for the four seasons.
The pastry chef explains: “Through this Collection, I wished to put standardized cuisine aside, the cuisine of the mold, and give my team all the work techniques that exist. We sculpted, carved, modelled, bonded, colored, textured… each flake, each vegetable, each petal… it’s all about crafts, emotion.”
Moreover, George V offers for Easter 2018 four visual scenes for the 4 seasons: spring with blooming plants, summer with lucky clovers, fall with seasonal mushrooms and winter with a garden covered in snow! The chef created four 2-m high sculptures likely to amaze hotel guests for the Easter weekend.
Then, in the Galerie, the place for brunch and teatime, we find these 4 sculptures, but smaller (60-cm), accompanied by pastry formats to be enjoyed!
Spring garden is illustrated by a wonderful chocolate daisy, chestnut honey, exotic fruits and mint will evoke this universe at teatime.
Maxime Frédéric’s summer garden presents wonderful summer chocolatey fruits and vegetables. Cherry-tomatoes, carrots and lucky cloves are as good as beautiful, with a basil cream, tomato confit, raspberry and balsamic vinegar, to be enjoyed for teatime.
Fall, Maxime Frédéric sees it with a woodland scene, with all the mystery and power of the mulberries, and seasonal mushrooms. So that means, the pastry chef created chocolate-Morello cherry black forest for Easter 2018 to make us travel through seasons with the flavors of an autumnal and forest garden.
Last but not least, winter is evoked by enchanting fresh snow flakes: the garden has a ground made of sugar crystal, and hazelnut and chocolate candies will break some sweet-toothed hearts!
We have to be under the spell of this work that must have taken weeks of conception and creation work for Maxime Frédéric’s team…
From 30 March 2018 to 1 April 2018
Hôtel George V
31 Avenue George V
75008 Paris 8