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.
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