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Shangri-La Hotel, Paris presents "The Toy Egg" by François Perret

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The Pastry Chef of Shangri-La Hotel, Paris, François Perret cre-ates a surprise for this year's Easter with his latest creation: "The Toy Egg".

This warm-tasting egg with flowery and spicy aromas, composed of multicoloured rings with high cocoa content will delight lovers of dark chocolate.

Passionate about working with chocolate and always looking for new taste and visual harmonies, Chef François Perret immerses us in the world of childhood:

"To make this Easter Egg, I remembered a fun and colourful toy that I loved as a child. Toys are an interesting topic that I love to explore in my creations; they are a real source of inspiration," the chef said.

Stack, build, and break down, children and adults will be surprised by this creation that will bring them back to their childhood!

"The Toy Egg", 350g - topped with fries - Carupano 70% Dark Chocolate. Powerful long lasting aroma.
Limited edition is available from April 14th to 21st 2014 –
Takeaways for 68 euros: (33 1) 5367 1991.


About François Perret – Head Pastry Chef at Shangri-La Hotel, Paris
François Perret has been driven by passion ever since he joined Shangri-La Hotel, Paris. He particularly enjoys the technical challenges inherent to his job.
"This profession is constantly evolving, and a taste for sharing and teamwork is essential. I'm lucky to be working with excellent products and tools, all of which enhance my creativity," said Chef Perret.
He is not about to dampen the more whimsical aspect of his personality by taking classical cuisine one step further. He enjoys combining different styles and adding exotic touches, such as chocolate combined with wasabi, sesame or lychee, or serving avocado with wild strawberries and even making celery go hand in hand with raspberries.

Main dates of Chef Perret's career:
1980 : François Perret is born in Bourg-en-Bresse in France.
1997 : He received vocational training in Confectionary and Pastry, Chocolate and Ice Cream making, followed by an additional diploma in on-the-spot preparation of individually served desserts in 1998.
1999-2000 : He became a chocolate maker's apprentice in Grenoble in France (Chocolaterie Hybord).
2000-2002 : He became a commis pastry chef at Hotel Meurice, Paris.
2002-2008 : He became the head commis chef, then assistant station chef and, later, assistant head pastry chef at Hotel George V.
2008-2010 : He was head pastry chef alongside Michel Troisgros at Hotel Lancaster, Paris.
2010 : He became the head pastry chef at Shangri-La Hotel, Paris.

总部设在香港的香格里拉酒店集团是全球知名酒店管理公司,目前拥有和管理香格里拉品牌的酒店超过85家,客房量已超过36,000间。香格里拉是五星级的豪华酒店品牌,提供高品质的设施和服务。目前,香格里拉品牌的酒店分布在澳大利亚、加拿大、中国大陆、斐济、法国、香港、印度、印度尼西亚、日本、马来西亚、马尔代夫、毛里求斯、缅甸、菲律宾、新加坡、阿曼、台湾、泰国、土耳其、阿联酋和英国。此外,集团还有众多新的酒店项目正在筹措中,主要分布在中国大陆、柬埔寨、印度、蒙古共和国、缅甸、菲律宾、卡塔尔和斯里兰卡。如需进一步信息或预订,请与旅行社联系或登陆香格里拉集团网站 www.shangri-la.com