On the occasion of the Easter weekend, the pastry chef of the hotel Lutetia offers a unique creation. Like Matthieu Carlin, in charge of sweet dishes at Crillon, Nicolas Guercio was inspired by the automobile this year. But while at the Place de la Concorde palace we worked on a staging of the Citroën DS, mascot of the establishment, in the kitchens of the 5-star located at the Sèvre-Raspail crossroads, we plunged back into the Paris of the Roaring Twenties. « In one hundred and eleven years, the hotel Lutetia has seen the most beautiful automobiles », Details the press release.
VIDEO. Citroën DS. Behind the scenes of the creation of the Crillon Easter egg
A chocolate racing car …
For twice the pleasure, Nicolas Guercio has created two chocolate moldings. The first is a children’s ride-on racing car.
It receives a pretty red tint and a number on the sides: 45, a nod to the emblematic number of the hotel on Boulevard Raspail. The chef also had fun reproducing the fuel tank cap and even flocked the name “Lutetia” across the grille, like on vintage cars. This work is made in black manjari, a chocolate with fresh and tangy notes of red fruits.
… And a praline mustached pilot!
It is also this base that was used to develop a chocolate pilot. The character is represented with his cap and his glasses of the time. He proudly wears a large white mustache which almost gives it life… and above all a very nice air! Note that this Fangio is filled with hazelnut almond praline, fleur de sel and hazelnuts.
The creations of chef Nicolas Guercio are offered at the respective prices of € 285 and € 75. It is possible to reserve them by phone (01 49 54 46 46) or by email at the address: firstname.lastname@example.org. Orders can be collected directly at the hotel.
TO HAVE. Easter 2021: the most beautiful chocolate cars