This season, Pierre Marcolini honors “Torino” and its famous “Gianotti”.
The chef pays tribute to Piedmont hazelnuts, with a magnificent “Ronde Gentille Trilobée” with subtle hints of white truffles, and revisits the iconic gianduja.
A delicacy emblematic of Italian chocolate-making and part of our collective memory, the committed chocolatier, a true explorer of taste, blurs the lines and reinterprets it in many different ways. Pierre Marcolini takes us to the Piedmont valley for a journey to the summit of flavors and other winter pleasures.
Recipes for gianduja under a starry sky, games of hide-and-seek in the snow with the Chocolate Bear, and the Sapin Bonheur to share during “après-ski”,
Pierre Marcolini has left no stone unturned as the year draws to a close.
For tailor-made dinners, the chef offers original chocolate creations and exquisite Yule logs to share.
Before we head down the chocolate, praline and gianduja slopes, the must-have Advent calendar, with its fairytale ski resort decor, makes our mouths water with its iconic seasonal creations.
Grands Crus cocoa, Piedmont hazelnuts… Pierre Marcolini’s Christmas Collection is a gibbous of flavours.
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