Egg-Pistachio from Clément Laurent

This year, for the 2022 Easter celebrations, Clément Laurent, the talented Pastry Chef of the InterContinental Bordeaux – Le Grand Hôtel plays a part between classicism, travel and gluttony with his creation: the Pistachio Egg. Indeed, the chef was inspired by a recent escapade off the coast of Italy and unveils a creation that gives pride of place to the green gold of Sicily: the pistachio. Imagine an egg whose shells are made of dark chocolate 66% cocoa from the blend of Grands Crus and which contain in its heart a multitude of pistachios ready to be tasted.

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