For Easter, award-winning pastry chef Jonathan Mougel created a unique masterpiece for Cheval Blanc St-Barth: βEaster Bloom."
Inspired by the lush tropical vegetation and hibiscus flowers in the Maison's garden, his Easter egg, shaped like a honey spoon and adorned with a lifelike white chocolate hibiscus flower, provides a delicate experience reminiscent of the pollen-to-honey transformation process.
The initial layers offer a simple, light, and crunchy experience, revealing two indulgent layers afterward. The first layer features a blend of praline chocolate, salted butter caramel, and roasted hazelnuts, with hazelnut praline infused with grilled vanilla and fleur de sel. The second showcases a fusion of almond-vanilla duja, evoking the sweetness of chocolate with exotic notes.
Discover the unique masterpiece Easter Bloom at Le Kiosque.
For more information and reservations, please contact our Kiosque Ambassadors (kiosque.stbarth@chevalblanc.com / +590590276181).
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