This year, Il Carpaccio, our Michelin-starred restaurant, is revealing an exceptional creation in collaboration with Chefs Oliver Piras and Alessandra Del Favero.
Inspired by the work of Italian artist Lino Tagliapietra, whose Murano glass sculptures form free and delicate shapes, this exceptional collection of three Easter eggs promises an extraordinary experience for the taste buds and the eyes.
One of the Maestro’s most famous collections, the Dinosaur series, is reflected in this chocolate-based creation depicting the drama of glass blowing. Lino Tagliapietra stretches and bends the neck of the glass in the final moments of the blowing process – a talent that requires precision and exceptional know-how. This excellence can also be admired in the chocolate interpretation that the luxury hotel’s pastry teams have concocted for Easter.
The Chefs have therefore drawn inspiration from their own roots, thanks to Tagliapietra’s works, which served as a backdrop for the creation of this artistic gourmet collection.
To beautifully enhance these unique shapes, the duo of Chefs has meticulously chosen first-rate Italian ingredients. These include Amalfi lemon, renowned for its thick rind containing a singular and powerful essence. Piedmont hazelnut was also chosen for its exceptional wealth of high-quality fats and its distinct flavours. Grown on the slopes of Etna, Bronte pistachio offers an inimitable taste, while roasted coffee adds a bitter, floral note to the entire composition.
The chocolate eggs are culinary works of art in their own right, with a double shell made of couverture chocolate, skilfully filled with praline or candied fruit.
The first shell is made up of Pure Venezuela 56% dark couverture chocolate, adding an unequalled depth of flavour, and is filled with a coffee-flavoured praline with fleur de sel, set off with ground roasted beans, offering bitter yet floral aromatic notes.
The second egg, enveloped in a Madagascar 42% couverture chocolate shell, with hazelnut notes on the finish, is filled with candied Amalfi lemon rind to showcase all the citrus fruit’s aromatic essence freed from any acidity.
The Pure Venezuela 66% chocolate coating reveals an intense passion on the finish, balanced with a subtle hint of caramel. Infused with the richness of Sicilian volcanic earth, the Bronte pistachio-flavoured praline offers a powerful taste experience, mellowed by the delicacy of caramel. An exquisite blend of flavours for a moment of instantaneous indulgence.
Le Royal Monceau – Raffles Paris is inviting fine food lovers to dive into the exquisite world of this Easter egg collection inspired by the art and passion of Chefs Oliver Piras and Alessandra Del Favero. Each mouthful is an invitation to discover sweet Italian flavours set off to perfection by the exceptional expertise of the restaurant’s pastry teams.
Information
Price: 110 euros
Limited edition: 50 pieces
Weight: 675 g
Available by click and collect from 18 March 2024, collection during the Easter period.
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