Shangri-La Hotel, Paris offers the Egg Puzzle by François Perret, the hotel’s head pastry chef, from March 21st to April 6th 2015.
This year, Chef Perret has created a fun and amusing Easter egg by revisiting famous puzzle games and reproducing them in a chocolate and gourmet version.
This egg is made of pure dark chocolate from Venezuela and milk chocolate from Madagascar. Its exceptionally long-lasting taste and flowery and spicy aromas will delight young and old alike. Filled with Easter candy, it will appeal to the most gourmet palates.
Fascinated by working chocolate in all its forms and bursting with imagination, Chef Perret called on the services of a wood turner to create perfectly shaped puzzle pieces. He then designed a made-to-measure prototype, from which the chef made his own moulds. Each piece is, therefore, carefully and harmoniously assembled. Children, meanwhile, will be able to reinvent their own egg according to their creativity and imagination.
This year, Easter will be celebrated with gourmet pleasure, conviviality and fun at Shangri-La Hotel, Paris.
The Egg Puzzle weighs 330 grams and is filled with candy – 70 per cent Carupano dark chocolate or 43 per cent Tannea® milk chocolate (100 per cent Madagascar, cocoa beans).
This limited-edition creation is available for take-away sale at €70. Orders may be made by calling (33 1) 5367 1991.
François Perret, 34
Head Pastry Chef at Shangri-La Hotel, Paris
Chef Perret has demonstrated his talent, passion and creativity since arriving at Shangri-La Hotel, Paris. He particularly likes to work with chocolate, which allows him to express his creativity in substance and form, flavour and aesthetics. Gifted with a great spirit for research, precision and patience, Chef Perret particularly appreciates the technical challenges presented by his job.
"It is a constantly changing profession, where the sense of sharing and teamwork are essential to the success of the outcome," the chef said.
His mission today is to oversee a team of 16 people in patisserie and the production of desserts at Salons Lounges, La Bauhinia, L’Abeille*, a French gourmet restaurant, as well as for all banquet events and room service under the management of Executive Chef Christophe Moret.
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