Like the dragon child’s claw, Pastry Chef Michaël Bartocetti puts his stamp on his first Easter creation at the Shangri-La Hotel, Paris.
The Chef drew his inspiration from the crossroads of East and West, to infuse this Easter egg with hints of China and the Orient, so dear to the hotel. Son of China’s Tian-Long dragon – or “Sky Dragon”, guardian of the divine abodes – this egg is the perfect symbol of the Sino-French heritage omnipresent in the history and walls of Prince Bonaparte’s former home.
Allegory of elevation to a higher state, this dragon symbolizes wisdom, strength and happiness.
Tian-Long’s balanced egg is an unctuous blend of powerful chocolate and delicate gianduja. This 66% Caraïbe dark chocolate, with its round, spicy notes of roasted dried fruit,
, has an exceptionally long, slightly woody finish, making for a harmonious tasting experience. The thin layer of hazelnut gianduja adds a touch of sweetness for a delicately cocoa-flavored crunch.
The Tian-Long egg is composed of over 200 flakes laid individually for 1h30 by the Pastry Chef and his sous-chef, then covered with a veil of gold.
In the image of the talented Pastry Chef’s lively, creative spirit, this egg is a real invitation to a voyage of the imagination, to be enjoyed with family or friends.
“L’Œuf de Tian-Long”, 250 grams – 16cm high – Dark Caribbean chocolate 66%.
Limited edition from March 5, 2016 – On sale to take away at the Shangri-La Hotel, Paris for €70 – reservations 24 hours in advance at restaurant La Bauhinia: 01 53 67 19 91
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